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Monday, January 31, 2011

Roti Naik Improvised

T.H.E R.A.M.B.L.I.N.G.S

Last Saturday night, I received a text message on my handphone from Sis Lily Haslina. That time I was fast asleep. I didn't even hear the message came in. I guess I was really tired after a very hectic and busy week. It was at 4 am in the morning that I read the message. Of course I didn't reply immediately! Haha... Sis Lily had told me about the exciting news. Well, exciting to me but maybe not to others. How can I not be excited when the photos that I took myself of my own cooking is published in the magazine. To be precise, Jelita, February 2011. Thank you sis Lily for making all these a reality and I will cheerish this forever......



I can still remember the very first time I saw my food photo in the internet. It was a long time ago when I was still in Malawi. I've tried a bread recipe texted by my sister. And it so happens, the bread turned out good. And my photo, well, at that time, I guess was just so lovely to my eyes! I then showed it to Kak Liza. She had asked my permission to share the photo in Forum Cari. I was reluctant at first but after being persuaded, I finally agreed. And that's the beginning of me being known as MAMAFAMI. When Kak Liza told me that she had posted my bread photo in the Forum, I was soooooo excited. Not only me, but the whole family was excited. First time seeing your own production in the cyberworld! Gosh, that excitement lasted quite a long time! Every morning, I will click on that particular page, just to admire my own photo... hahahahaha... come to think of it, how silly can a person be huh? But yeah, that's me... I am proud of my own work!

T.H.E R.E.C.I.P.E

Remember the Roti Naik that I did before? The one of Puan Asmahan Hanim's recipe. The recipe can be found here'Well, like I said, the texture was lovely, infact everything about the recipe is lovely except for the ghee which is not really to my favour.

So I said to myself, I am going to try baking this buns again and will adjust the recipe to suit my taste. Before trying the new version, I had done a bit of research. I had asked my relative and a Johorean friend, how exactly this Roti Naik Johor supposed to taste like. Thanks to Kak Karimah and Haslinda for helping me out. So, this is what I came out with. And I am very happy with the result.....


ROTI NAIK
Adapted from Roti Naik Puan Asmahan Hanim

Ingredients :

1 cup lukewarm water
1 egg yolk (grade A)
180g sugar
35g shortening
1 teaspoon vanilla
a few drops of yellow food coloring
500g flour (I added more, I think about 100g more or less)
3g instant dried yeast
110g margarine

1 egg + a bit of fresh milk (for egg wash the buns)
a bit of butter for glazing

Bread Maker method :

1. Pour water, egg, sugar, shortening, vanilla and yellow food coloring into the bread maker pan. Top it with flour and yeast.
2. Set the breadmaker to Dough function.
3. Once the dough is just combined, add in margarine. Leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
4. Divide the dough into 20 equal portions. Form each into a ball and arrange on a baking tray.
5. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.
7. Bake in a pre-heated oven at 200 C 15-20 minutes or until golden brown.
8. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.


Have a nice day!

Sunday, January 30, 2011

Apple Roll Bun

When I saw Mat's Apple Roll Bun, I was so excited to try out the recipe. Mmmm come to think of it, everytime I see whatever Mat puts up on his blog, I feel like trying out the recipe. Hahaha, so no big deal huh? Anyway, was pretty excited with this one because it's BREAD. And whoever knows MamaFaMi will know that she's a breadaholic!

But time does not permit me to carry out this experiment sooner. It's only today that I managed to do it and alhamdulillah it turned out good. Infact, YUMMILICIOUS should be more appropriate to describe the bun. It's just lovely. My mom just couldn't wait to get her hands on the buns. She's normally a very patience person. She'll wait till I'm done photographing the food and serve to her. But today, she came by my 'photography port' and took one! After I am done taking the photos, she came again for her second helping. That's impressive enough. And at night, I told her that she's welcome to have more if she wants as I am not giving the buns to anyone and guess what, she took another one, to my surprise!

When hubby got back from work, I served him the buns. Lately he's not taking heavy dinner and I think I am following his footsteps. Normally hubby will only taste a bit of the buns that I made, but today, he ate two!

As for Miss Fatin, she's a bread person as well. Remark from her... mom, it's lovely.... I rest my case!

Thank you so much to Mat for coming up with this lovely recipe. Allow me to copy and paste your recipe (Malay version) here for the reading pleasure of my visitors. The English version was how I had done mine. Enjoy!


APPLE ROLL BUN
Source : Che Mat Gebu

Ingredients :

125ml water
30g egg - lightly beaten (keep the balance for egg wash)
50g castor sugar
1/2 teaspoon salt
1/4 teaspoon bread softerner
250g bread flour
10g milk powder
1/4 teaspoon bread improver
6g instant dried yeast (Mauripan)
20g margarine

Spread

2 tablespoons margarine - softened
3 tablespoons brown sugar
2 granny smith apples - grated
1/2 teaspoon cinnamon powder (optional)

Egg Wash :

Balance of egg
1 tablespoon of fresh milk

Bread Maker method :

1. Pour water, egg, sugar, salt and bread softener into the bread maker pan. Top it with bread flour, milk powder, bread improver and yeast.
2. Set the breadmaker to Dough function.
3. Once the dough is just combined, add in margarine. Leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
4. Flatten the dough into a thin square. Spread with margarine. Sprinkle with brown sugar and top it with grated apples. Sprinkle the cinnamon powder.
5. Slowly roll like the swiss roll. Cut into 14 same size pieces. Place each piece in a souffle cup.
5. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.
7. Bake in a pre-heated oven at 200 C for 22 minutes or until golden brown.
8. Once out of the oven, brush with a bit of butter. Leave to cool. Keep in an airtight container.


APPLE ROLL BUN
Sumber :
Che Mat Gebu

BAHAN DOH ROTI :

250 gram tepung roti
50 gram gula halus
1/2 camca teh garam halus
125 ml air
10 gram susu tepung
1/4 camca teh bread improver
1/4 camca teh bread softerner
30 gram telur (pecahkan 1 biji telur, pukul sedikit dan timbang)
20 gram mentega
6 gram instant yeast (mauripan)

BAHAN TABUR :

2 camca besar mentega, dicairkan
3 camca besar gula perang
2 biji epal hijau, dikupas dan parut kasar, perah sedikit airnya
1/2 camca teh serbuk kayu manis (optional)

CARA MEMBUATNYA :

1.UNTUK DOH :- Larutkan yis dalam air suam, biar berbuih. Satukan semua bahan lain kecuali mentega, masukkan bancuhan yis dan gaul rata hingga menjadi doh. Tambah mentega dan terus menguli hingga mendapat doh yang kenyal dan anjal (kurang lebih 20 minit). Bulat2kan doh, letak dalam bekas dan balut dengan plastik bersih, biarkan 45 minit hingga naik. KAEDAH LAIN :- Satukan semua bahan2 untuk doh dalam breadmaker, pilih setting untuk "DOH" dan tekan "ON", tunggu hingga siap (selalunya BM mengambil masa 30 minit menguli dan 1 jam memerap, ikut jenis BM masing2).

2.UNTUK APPLE ROLL BUN:- Tabur tepung pada meja kerja, keluarkan doh, tumbuk untuk membuang udara. Tekan2 dan canai sehingga menjadi 4 persegi (tabur sedikit tepung jika melekat). Sapu dengan mentega cair, tabur dengan gula perang+serbuk kayu manis(jika guna) tadi rata2. Akhir sekali ratakan parutan epal hijau. Gulung seperti swissroll, gulung ketat2. Kerat dengan pisau tajam kepada 10 bahagian sama besar.
3.Isi setiap potongan dalam paper cup bersaiz 4 inci, tekan sedikit biar leper. Buat hingga siap dan perap 45 minit. Sapu telur (baki dari 30 gram tadi) rata2 dan bakar dalam oven yang telah dipanaskan pada suhu 180C selama 25 minit. Keluarkan dari oven dan sapu dengan baki mentega cair. Biarkan sejuk dan boleh hidangkan.... Selamat mencuba..


Thursday, January 27, 2011

Parpu Telur

T.H.E R.A.M.B.L.I.N.G.S

Assalamualaikum to all. It's been a while since I blabber in here. Maybe, there are people who are relieved with this situation. No grandmother stories from this old lady! Hahaha...

Not that I don't miss writing, but actually time wasn't on my side especially this week. My week pattern normally follows the Monday flow. I had visitors on Monday. So, yesterday and today, I had visitors too. And even this coming Friday, I am expecting a few guest. We'll see about tomorrow. Oh yes, according to plan, I'll be expecting the consignment guys to come and deliver some boxes for my friend. And maybe the PosLaju guys as well. Saturday, will be expecting Mak Chu and Pak Chu! Wow, what a great week!

T.H.E R.E.C.I.P.E

For today's lunch, I had cooked my mother's favourite dish. Parpu Telur. The first time I made this recipe was years back, when we were still in Malawi. Thank you to Inai of Forum Cari for sharing this recipe with us. Speaking of Forum Cari, it's been a while since I paid them a visit. Thanks to Forum Cari...because of them MamaFaMi existed!


PARPU TELUR
Source : Inai of Forum Cari

Ingredients A :

1/4 cup dhall ~ soaked 2 to 3 hours
Ginger ~ pounded
Shallots ~ pounded
Garlic ~ pounded
3 potatoes ~ cleaned and cut into half
2 eggs
coconut milk
salt
tumeric powder

Ingredients B :

Oil
1/2 onion ~ sliced
6 curry leaves
1 - 2 dried chillie ~ cut into 1 inch
1/4 teaspoon mustard seeds (didn't put in just now, out of stock!)
1/2 teaspoon fennel

Method :

1. Boil dhall till soft then add in the potatoes. Keep boiling till potatoes are soft.
2. Add in the pounded ingredients, tumeric powder and salt.
3. Add in the coconut milk and crack the eggs. Do not stir too much. Let the eggs cooked and remove from heat. (I used hard boiled eggs)
4. In a small pan, heat oil and fry all the ingredients B till fragrant.
5. Pour into the dhall together with the oil.
6. Ready to serve.

Saturday, January 22, 2011

Kek Chiffon Pandan


KEK CHIFFON PANDAN
Sumber : Puan Bashah via Muna's Fotopage

Bahan-bahan A :

6 putih telur
1/4 sudu kecil cream of tartar

Bahan-bahan B :

6 kuning telur
100 g gula halus
120 g tepung naik sendiri
8 sudu besar jus pandan (mama gunakan esen pandan + air + pewarna hijau)
5 sudu besar minyak jagung

Chiffon Pandan

Kaedah penyediaan :

1. Pukul putih telur dan cream of tartar hingga kental. Ketepikan.
2. Di dalam mangkuk yang lain, pukul kuning telur dan gula hingga gula larut. Masukkan jus pandan dan kacau biar sebati.
3. Masukkan minyak jagung.
4. Masukkan tepung naik sendiri.
5. Dengan menggunakan spatula, kaup balikkan putih telur ke dalam bancuhan B.
6. Tuangkan bancuhan ke dalam loyang chiffon yang tidak digris. Bakar di dalam ketuhar yang telah dipanaskan terlebih dahulu pada suhu 180 C selama 45 minit.
7. Setelah masak, keluarkan dari ketuhar dan terus terbalikkan loyang tersebut hinggalah kek sejuk dan sedia dikeluarkan.


Friday, January 21, 2011

Roti Poket

I am not feeling well today. Had to force myself up to prepare lunch for the kids. Alhamdulillah I came across this recipe that Mamazieza had tagged me in Facebook. It's simple to do and the kids loved them. Thank you Mamazieza and allow me to post it here for the viewing pleasure of others.

Roti Pocket

ROTI POKET
Source : Mamazieza

Ingredients :

6 pieces white bread
1 egg - beaten
enough breadcrumbs
Oil for frying

Filling :

4 pieces beef sausages - blanched
1/2 onion - diced
olive oil
a bit of black pepper

Garnish :

lettuce
fresh tomato - diced
cheddar cheese - grated
Thousand Island
French fries

Method :

1. Roll together two slices of bread. Cut the edges. Set aside.
2. Heat oil in a wok. Dip the rolled bread into the egg and coat it with breadcrumbs.
3. Fry till golden brown. The bread will puff up. Remove the bread and onto a kitchen towel.
4. Meanwhile, for the filling, slice the blanched sausages. Heat a bit of olive oil and saute the onion till translucent. Add in beef sausages and a few dashes of blackpepper. Remove from heat.
5. Cut the fried bread diagonally. Open up the middle by making a slit using a sharp knife to reveal the pocket.
6. Fill up with the filling and the garnish. Serve with french fries.

Roti Poket

Have a nice and safe weekend... take care!

Wednesday, January 19, 2011

Roti Naik

I am going nuts over bread. I just can't resist baking bread, whenever I saw someone posting photos of bread! Gosh.... I need to get help now! Hahaha... I am breadaholic! Hahaha.... is there any such word as that! Well, as long as it's not against the law, I think the police won't bother to come and get me!

Anyway, yesterday I had promised to share this newly tested recipe. Made it yesterday for my brother to bring home. Whenever my brother said he's coming, that was like my golden opportunity to try out whatever recipe that I had in mind. My nieces and nephew good eaters, unlike my kids, slightly choosey. But now they are much better compared to before. So yesterday, I was in the kitchen very early. Made for them a chiffon cake, bread and also serimuka. Wanted to bake more, but ran out of time!

Okay, back to the bread story... when I came across Nana's bread photo in her facebook wall, I had asked for the recipe which she had kindly tag me in her notes. And I said to myself, I must give it a try one day and that day was yesterday. Well, my honest review of this bread, it would be the loveliest, if I had omitted the ghee. To me and also to those whom I had given the buns to taste, had the same opinion that the ghee gave a funny taste to it. But the texture is so soft and lovely. InsyaAllah I will try again this recipe without the ghee and see how it goes. My heartiest thanks to Puan Asmahan Hanim and Puan Nana Samat for sharing this recipe with us... Allow me to post it here for many others to try. Whatever I've posted in English was how I had made the bread. The original recipe is the one in Bahasa Malaysia... May Allah bless you both....


ROTI NAIK
Source : Puan Asmahan Hanim via Nana Samat

Ingredients :

500g flour
1 egg yolk (grade A)
180g sugar
2.5g instant dried yeast
113g margarine
37g ghee
1 cup lukewarm water

1 egg + a bit of fresh milk (for egg wash the buns)
a bit of butter for glazing

Bread Maker method :

1. Pour water, egg and sugar into the bread maker pan. Top it with flour and yeast.
2. Set the breadmaker to Dough function.
3. Once the dough is just combined, add in margarine and ghee. Leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
4. Divide the dough into 20 equal portions. Form each into a ball and arrange on a baking tray.
5. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.
7. Bake in a pre-heated oven at 200 C 15-20 minutes or until golden brown.
8. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

Roti Naik

ROTI NAIK
Sumber : Puan Asmahan Hanim via Nana Samat

Bahan-bahan :

1kg tepung gandum
3 biji telur – diambil kuning sahaja
375g gula halus
5g serbuk ibu roti
225g marjerin
75g minyak sapi
Mentega untuk disapu ke atas roti
2½ cawan air

Cara memasak :

Larutkan serbuk ibu roti dalam air. Kacau dan biarkan sebentar.

Pukul gula halus bersama kuning telur sehingga sebati. Kemudian masukkan marjerin dan minyak sapi sedikit demi sedikit. Pukul sehingga rata. Gaulkan tepung ke dalam aduan dan tambahkan air sedikit demi sedikit. Uli sehingga sebati. Adunan dibahagi tiga. Uli dan lambung setinggi 1/2m adunan tersebut sebanyak 100 kali bagi setiap adunan.

Setelah siap, satukan ketiga-tiga adunan tadi. Perap selama satu jam di tempat yang tidak berangin tetapi panas sehingga adunan naik.

Setelah itu, bulatkan adunan tadi setiap sebesar telur ayam dan aturkan ke dalam loyang. Jangan terlalu rapat kerana adunan tersebut akan naik lagi. Letakkan adunan tadi di tempat yang berangin tetapi panas untuk beberapa jam supaya adunan dapat naik lagi.

Bakar roti pada suhu ketuhar 190c untuk 15-20min. Sapukan sedikit mentega di atas roti sejurus dikeluarkan dari ketuhar.

Have a nice day everyone!

Monday, January 17, 2011

Singgang Ikan

T.H.E R.A.M.B.L.I.N.G.S

My last weekend's project despite not feeling well.


T.H.E R.E.C.I.P.E

Singgang Ikan

SINGGANG IKAN
Source : Chef Mat Gebu

Ingredients :

2 fresh ikan selar - cleaned, washed and set aside
2 fresh red chillie
2 pieces dried tamarind skin
1 anchovies cube (optional)
salt to taste
enough water
1/2 onion - sliced thinly
2 clove garlic - sliced thinly
1/4 inch fresh turmeric - minced
1/4 inci ginger - knocked

Method :

1. In a medium pot, add water, sliced onion and garlic and turmeric. Bring to boil.
2. Add fresh red chillie, anchovies cube, tamarind skin and fish. Lower the heat and let the fish cook.
3. Add salt and a pinch of sugar or zeal. Simmer for a few minutes more and remove from heat.
4, Serve warm with plain white rice and sambal belacan.


SINGGANG IKAN
Sumber :
Chef Mat Gebu

Bahan-bahan :

2 ekor ikan selar
2 biji cili merah
2 keping asam gelugor
1 kiub ikan bilis (optional)
Garam secukup rasa
Air secukupnya
1/2 biji bawang besar - dihiris halus
2 ulas bawang putih - dihiris
1/4 inci kunyit hidup tua - ditumbuk
1/4 inci halia - diketuk

Kaedah penyediaan :

1.Ikan disiang, cuci bersih dan toskan, cili merah dibelah 2 tapi tak putus, ketepikan. Dalam periuk, satukan bawang besar, bawang putih, halia dan kunyit hidup. Tuang air secukupnya dan masak hingga mendidih.
2.Tambah cili merah, kiub ikan bilis, asam gelugor dan ikan tadi, kecil kan api dan masak hingga ikan masak. Tambah garam secukup rasa dan juga secubit gula (sesiapa nak guna serbuk perasa pun boleh)
3.Biar mendidih sekejap, rasa dan jika ok boleh matikan api. Hidangkan segera bersama nasi hangat.


Have a nice day everyone!

Friday, January 14, 2011

Corn Fritters

Please bear with me! Yes, another sweet corn recipe. Until I am out of sweet corn, then this 'phenomena' will end, or will it? Hahahaha... Yesterday I had tried Kak Liza's sweetcorn fritters recipe and they were lovely. Thank you Kak Liza darling for your marvelous recipe. Easy to prepare, yummy to eat. Allow me to share the recipe here and my apologies for the slight changes to your original recipe. The household is not in favour of fresh prawns, so I have to make do with the dried shrimps and I omit the turmeric powder. No regrets!

Cucur jagung

SWEETCORN FRITTERS
Adapted from : Kak Liza's 1 Hari 1 Resipi book.

Ingredients :

3 ears of sweetcorn
1 onion - diced
3 fresh red chillie - chopped
3 tablespoons dried shrimp* - soak and minced
1 egg
chives - cut to small pieces
2 cups flour
1 teaspoon baking powder
1 cup lukewarm water
salt to taste

oil for frying

*Note : Kak Liza used fresh prawns

Method :

1. Cut corn off the cobs. Add all ingredients in a big bowl. Stir to mix well.
2. Heat oil in a wok and when the oil is ready, spoon the mixture into the hot oil.
3. Fry till golden brown.
4. Serve warm with Thai Sweet Chillie or any sauce to your liking.

CUCUR JAGUNG
Sumber : Buku 1 Hari 1 Resepi Kak Liza

Bahan-bahanya :

3 tongkol jagung manis
1 biji bawang besar - dipotong dadu
3 biji cili merah - dicincang
3 sudu besar udang kering* - direndam dan ditumbuk halus
1 biji telur
sedikit daun kucai - dipotong kecil
2 cawan tepung gandum
1 sudu kecil serbuk penaik
1 cawan air suam
garam secukup rasa

minyak untuk menggoreng

*Nota : Kak Liza gunakan udang basah.
Kak Liza ada masukkan 1 sudu teh serbuk kunyit.

Kaedah penyediaan :

1. Jagung diambil isinya sahaja.
2. Gaulkan semua bahan di dalam mangkuk besar hingga sebati.
3. Panaskan minyak di dalam kuali dan masukkan adunan sedikit demi sedikit menggunakan sudu.
4, Goreng hingga kuning keemasan.
5. Angkat dan toskan minyak.
6. Hidangkan panas-panas dengan sos cili.


Have a great and safe weekend everyone!

Thursday, January 13, 2011

Hokkaido Oats and Corn Buns

T.H.E R.A.M.B.L.I.N.G.S

How about having this for tea...

And how about baking something else out of this? Will surely be yummier!

T.H.E R.E.C.I.P.E

Hokaido Oats Corn Buns
HOKKAIDO OATS AND CORN BUNS
Source : Rosmarlina

Ingredients :

*Dough*

160ml fresh milk (lukewarm) or just lukewarm water
3 tablespoons sugar
1/3 sudu kecil garam
2 tablespoons water roux
1 egg ( leave about 1 tablespoon for glazing)
4 tablespoons sweet cream corn (I put in fresh sweet corns)
40g instant oats (I used those from the bakery shops)
250g bread flour
50g flour
1 tablespoon milk powder (I used Fernleaf)
6g instant dried yeast
30g butter (I used margarine)

* Glazing* -
balance of egg from the above recipe
a few drops honey
1/2 teaspoon fresh milk

Method : (Bread Maker)

1. Pour water/fresh milk, sugar, salt and water roux into the bread maker pan. Add in egg and sweet corn.
2. Add in instant oats. Top it with both flour. milk poweder and instant dried yeast.
3. Set the breadmaker to Dough function.
4. Once the dough is just combined, add in margarine and leave the Breadmaker to continue doing it's job. This process will takes about 1 1/2 hour including proving.
4. Divide the dough into 20 equal sized balls, weighing approximately 38g each.
5. Shape the dough into small balls and arrange on the baking tray, dusted with a bit of flour. Sprinkle with a bit of water. Let it prove till double the size.
6. Egg wash the buns. Sprinkle a bit of water before putting the tray into the oven.
7. Bake in a preheated oven at 200 degree celcius till golden brown. About 22 to 25 minutes.
8. Once out of the oven, brush some margarine on top.

For the Bahasa Malaysia version, I will copy and paste direct from Ros's blog, with permission that is.....tak gitu Ros...*wink*

Roti Oat Jagung Manis Hokkaido
Sumber resepi: rosmarlina @ jintanmanis.com

*Untuk Doh*

250gram tepung roti
50 gram tepung gandum
1/3 sudu kecil garam
1 sudu besar skim milk@susu tepung
3 sudu besar gula
30gram butter ( boleh ganti dengan marjerin atau shortening)
160ml susu segar suam @ air suam
6gram yis
40gram Oat ( ros guna jenama quaker oat)
1 biji telur ( tinggalkan sedikit untuk gliss pada roti nanti)
1 sudu kecil bread improver ( x letak pun takpe atau boleh diganti dengan water roux)
4 sudu besar sweet cream corn ( ros guna sweet corn dari Hokkaido)

* Untuk Gliss* -baki telur+beberapa titik madu+1/2 sudu kecil susu segar dan sedikit sos kastard.

resepi water roux

25 gram tepung gandum
125 ml air

Cara-cara untuk membuat water roux :

masukan semua bahan di dalam periuk dan kacau sehingga pekat dengan menggunakan api perlahan setelah pekat angkat dan sejukkan sebelum digunakan, ( bahagi dua kuantiti water roux tadi, dan boleh digunakan utk 2 adunan roti)
Cara-caranya ( Doh Roti)

1. Buat doh roti, Kaedah 1, penggunaan Bread Maker (BM), masukkan semua bahan Doh dan ikut arahan menguli pada BM masing-masing dan tekan Start, tunggu sampai siap di uli dan boleh terus ke langkah no. 4 di bawah.

2. Kaedah 2, Jika uli tangan, masukkan semua bahan doh di dalam bekas adunan dan uli hingga tidak melekat pada tangan, Tips untuk dapat doh yang lembut, ambil plastic bersih dah letakkkan doh di dalam plastic tu, ramas-ramas beberapa minit, lebih kurang 8 hingga 10 minit, keluarkan dan uli semula dalam bekas adunan, anda akan dapat doh yang lembut dan elastik.

3. Kemudian perap doh dan tutup bekas adunan dengan plastic wrap atau kain bersih dan biar doh naik dua kali ganda. Selepas itu tumbuk-tumbukkan doh bagi mengeluarkan angin.

4. Bahagi doh pada 16 bahagian kecil, dan bulat-bulatkan kemudian susun atas dulang pembakar atau dalam acuan bulat 18cm. Boleh juga susun dalam acuan petak. Pastikan dulang pembakar di alas dengan baking sheet atau digliss dahulu dengan marjerin.

5. Setelah bun naik dua kali ganda, gliss pemukaan bun dengan baki telur+susu tadi, akhir sekali bakar pada suhu 180 darjah selama 20 ke 22 minit atau sehingga permukaan bun perang. Setelah siap dibakar, sejukkan atas redai dan simpan di dalam bekas bertutup, bagi mengekalkan kelembutan bun. Selamat Mencuba.


Take care!

Wednesday, January 12, 2011

Simple Fried Egg Noodles

As requested by Shabana, my sister in Malawi, here's the recipe for the simple Fried Egg Noodle. Sorry for taking sometime to post the recipe. Time is just not on my side at the moment...


SIMPLE FRIED EGG NOODLE

Ingredients :

2 pieces dried egg noodle
1 piece fish cake - sliced
1 onion - sliced thinly
2 cloves garlic - sliced thinly
2 tablespoons chillie paste (more if you like it hot)
2 tablespoons oyster sauce
1 tablespoon tomato ketchup
1 teaspoon sugar
1 tablespoon sweet soya sauce
salt to taste
1/2 carrots - cleaned and jullienned
cooking oil

Garnish :

crispy fried onions
fresh red chillie - sliced
Calamansi

Method : (Bread Maker)

1. Bring a pot of water to boil then add in the dried egg noodles till al dente. Drain the noodles and rinse with cold water (to keep them from sticking). Set aside.
2. Heat oil in a wok. Add in the sliced onion and garlic. Fry till soft. Add in chillie paste. Fry till fragrant.
3. Add oyster sauce, tomato ketchup, sugar, salt and sweet soya sauce to taste.
4. Add in fish cakes and carrots.
5. Lastly add in the noodles and stir to mix. Ready to serve.

Have a nice day!

Saturday, January 8, 2011

Day full of wishes

HAPPY BIRTHDAY TO MY DEAREST COUSIN
PUAN KARIMAH AHMAD



********************


HAPPY BIRTHDAY TO THE CHEF OF SEDENAK
MR ADNAN IBRAHIM aka CHE MAT GEBU



********************


CONGRATULATIONS TO OUR NEPHEW AND HIS BRIDE, SHIDA 
ON THEIR WEDDING, TODAY!

Friday, January 7, 2011

Osaka Soft Rolls

T.H.E R.A.M.B.L.I.N.G.S

Had a really productive day yesterday.
Phew what a relief. Finally I managed to say the above phrase after having trouble finding the rightful word. What is it so difficult to think of PRODUCTIVE but that's what I had been facing for quite a while. It feels like the word is just at the tip of my lips, but it just won't come out! I was in agony! Yesterday must be my lucky day or maybe I was behaving well, the word just came across my mind without me, having to crack my head to think of it, like the other days!

Right, back to my productive day yesterday, I don't really know what triggered me to have so much energy to do so many things. Firstly, I planned to sweep just the stairs and downstairs, but ended up sweeping the whole house. Went in the kitchen to prepare breakfast. Hubby had requested for Jemput-jemput Ikan Bilis but I ended up preparing these...


After clearing the breakfast table, I sat down to cover Syahmi's school books. Haven't had enough with covering Syahmi's books, I covered my books that were nearby. Done with that, went to the kitchen and started preparing lunch. Cooked sardine and this.....


The spagetti is made of whatever's available in the freezer and I must say, it's just lovely, at least to my taste buds.

We actually skipped lunch. Only Syahmi ate his since he was hungry after coming home from school. And for tea time, I fried these....


When the family is busy munching away their cute keropok lekor, I was still in the kitchen, doing two experiments which I will reveal one soon after this. Stay tuned!

T.H.E R.E.C.I.P.E

This is one of the recipes that I had experimented in my kitchen yesterday evening. Thank you so much Ros for sharing this lovely recipe with us. The rolls are indeed very soft and I just

love it. Allow me to re-post your recipe here for my future reference and my sincere apologies as I had done a bit of changes here and there. May Allah bless you and your family...

Osaka Soft Rolls

OSAKA SOFT ROLLS
Source : Ros with slight changes

Ingredients :

300g high protein flour (bread flour)
80g all purpose flour
2 tablespoons water roux
1 egg - slightly beaten ( leave about 1 tablespoon for glazing)
1 1/2 tablespoons margarine
4 tablespoon sugar
1/3 teaspoon salt
2 teaspoons instant dried yeast
160 ml lukewarm water

For glazing :

1 tablespoon egg + 1 tablespoon fresh milk

Method : (Bread Maker)

1. Pour water, sugar, salt and water roux into the bread maker pan. Add in egg. Top it with both flour and instant dried yeast.
2. Set the breadmaker to Dough function.
3. Once the dough is just combined, add in margarine and leave the Breadmaker to continue doing it's job. This process will takes about 1 1/2 hour including proving.
4. Divide the dough into 15 equal sized balls. Leave to rest for another 10 minutes.
5. Shape the dough into small balls and arrange on the baking tray, dusted with a bit of flour. Sprinkle with a bit of water. Let it prove till double the size.
6. Egg wash the buns and sprinkle with sugar on top. Sprinkle a bit of water before putting the tray into the oven.
7. Bake in a preheated oven at 200 degree celcius till golden brown. About 22 to 25 minutes.
8. Once out of the oven, brush some margarine on top.

Osaka Soft Rolls

BUN LEMBUT OSAKA
Sumber resepi: rosmarlina @ jintanmanis.com

Bahan-bahanya ( Untuk Doh)

300gram tepung roti
80gram tepung gandum
2sudu besar water roux
1 biji telur ( tinggalkan sedikit untuk gliss nanti)
1 1/2 sudu besar marjerin
2 sudu besar gula
1/3 sudu kecil garam
2 sudu kecil yis
160 ml air suam

Untuk gliss

baki telur + 2 sudu besar susu

resepi water roux

25 gram tepung gandum
125 ml air

Cara-cara untuk membuat water roux :

masukan semua bahan di dalam periuk dan kacau sehingga pekat dengan menggunakan api perlahan setelah pekat angkat dan sejukkan sebelum digunakan, ( bahagi dua kuantiti water roux tadi, dan boleh digunakan utk 2 adunan roti)

Cara-caranya ( Doh Roti)


1. Buat doh roti, Kaedah 1, penggunaan Bread Maker (BM), masukkan semua bahan Doh dan ikut arahan menguli pada BM masing-masing dan tekan Start, tunggu sampai siap diuli dan boleh terus ke langkah no. 4 di bawah.

2. Kaedah 2, Jika uli tangan, masukkan semua bahan doh di dalam bekas adunan dan uli hingga tidak melekat pada tangan, Tips untuk dapat doh yang lembut, ambil plastic bersih dah letakkkan doh di dalam plastic tu, ramas-ramas beberapa minit, lebih kurang 8 hingga 10 minit, keluarkan dan uli semula dalam bekas adunan, anda akan dapat doh yang lembut dan elastik.

3. Kemudian perap doh dan tutup bekas adunan dengan plastic wrap atau kain bersih dan biar doh naik dua kali ganda. Selepas itu tumbuk-tumbukkan doh bagi mengeluarkan angin.

4. Bahagi doh pada 16 bahagian kecil, dan bulat-bulatkan kemudian susun atas dulang pembakar atau dalam acuan bulat 18cm. Boleh juga susun dalam acuan petak. Pastikan dulang pembakar di alas dengan baking sheet atau digliss dahulu dengan marjerin.

5. Setelah bun naik dua kali ganda, gliss pemukaan bun dengan baki telur+susu tadi, akhir sekali bakar pada suhu 180 darjah selama 20 ke 22 minit atau sehingga permukaan bun perang. Setelah siap dibakar, sejukkan atas redai dan simpan di dalam bekas bertutup, bagi mengekalkan kelembutan bun. Selamat Mencuba.

Osaka Soft Rolls

Have a nice and safe weekend everyone!

Wednesday, January 5, 2011

French Beans and Tempe

T.H.E R.A.M.B.L.I.N.G.S

This morning, when I had just finished eating breakfast, I said to myself, let me just hang the clothes out to dry after hearing the washing machine's indicator let out the beeping sound.
* Once done with the clothes, I saw a few newspapers fell off the rack and started to tidy them.
** When I was tidying up the newspapers, I saw the shoe racks that need to be sorted out. Went in the kitchen, took the garbage bag and start sorting out the shoes.
*** While doing that, I saw the floor needs sweeping. Done with the shoes, I grabbed the broom and started sweeping.
**** While sweeping, I heard the 'Suratkhabar lama (Old newspaper) van' coming towards my direction. Waved at the sweet Chinese lady and she came in with her trolly. I asked her to empty the newpapers on the rack, while I rushed upstairs to take a big garbage bag full of old excercise books and papers. Passed that to her and went upstairs to get the box full of old unwanted books. Hand them over to the lady and in return, I was given RM4.00. That was not as important as having an empty rack and a house with less unwanted stuffs inside! Hahaha...
***** When she left, I continued sweeping the floor and then I swept the lawn as well. At the same time, chatting with Kak Ana and did some gardening too.....

And my actual intention is just to hang the clothes out to dry!!!


T.H.E R.E.C.I.P.E

Kacang Buncis + Tempe

FRENCH BEANS and TEMPE

Ingredients :

A bunch of french beans - sliced diagonally
A packet of Tempe
1 teaspoon dried shrimp
2 teaspoons dried anchovies
2 fresh red chillies
1 onion
1 clove of garlic
oil for cooking
salt to taste
zeal - optional
1/2 cup water

Method :

1. Cut the Tempe into small chunks. Fry till golden brown and set aside.
2. Soak dried shrimp and dried anchovies for 5 minutes or so.
3. Pound together, the soaked shrimp and anchovies, fresh red chillies, onion and garlic to form paste.
4. Heat oil in a wok. When the oil is hot, add in the paste and fry till fragrant.
5. Add in french beans and stir to mix. Add water, salt and zeal to taste.
6. When the beans soften, add in the fried tempe, mix well and remove from heat.

KACANG BUNCIS DAN TEMPE
Bahan-bahan :


Secekak kacang buncis - dibasuh dan dipotong serong
Sepeket tempe
1 sudu kecil udang kering
2 sudu kecil ikan bilis
2 biji cili merah
1 biji bawang besar
1 biji bawang putih
minyak untuk menumis
garam secukup rasa
serbuk perasa - jika mahu
1/2 cawan air

Kaedah penyediaan :

1. Tempe dipotong kecil dan digoreng hingga kuning keemasan. Ketepikan.
2. Rendamkan udang kering dan ikan bilis sebentar.
3. Tumbuk udang kering, ikan bilis, cili merah, bawang besar dan bawang putih.
4. Panaskan minyak di dalam kuali dan tumiskan bahan-bahan yang telah ditumbuk tadi. Tumis hingga wangi dan garing.
5. Masukkan kacang buncis. Kacau rata. Masukkan air, garam dan serbuk perasa.
6. Bila kacang buncis telah lembut, masukkan tempe yang telah digoreng. Gaul rata dan matikan api. Sedia untuk dihidangkan.

We had this dish for lunch, together with these......

Sambal Daging

Nasi Goreng

Have a nice day everyone!

Monday, January 3, 2011

Lempeng Bawang

T.H.E R.A.M.B.L.I.N.G.S

Wow... it's so quiet in here eh? Where has the owner gone to?
Oh, she went Cuti-cuti Malaysia!
Where to?
To find out more, please go here

Here's wishing all of you a very HAPPY NEW YEAR 2011.

T.H.E R.E.C.I.P.E

This morning, I don't really know what to prepare for breakfast. What's more, my mood is still not switched to 'back to reality' mode, so it makes thinking, slightly harder! Hahaha... I had surfed the internet for club sandwich recipe, but wasn't in the mood to try it out, at least not for today's breakfast. So I went into the kitchen, grab myself a bowl and took out the flour. Added this and that and wallah, this was what we had for breakfast! Alhamdulillah.....

Sorry all, there's no particular measurement as I just chuck everything inside.

Lempeng Bawang & Sambal

LEMPENG BAWANG (Onion pancake)

Ingredients :

Flour
1 egg ~ lightly beaten
1 onion ~ sliced
salt to taste
enough water

Method :

Mix well all the ingredients. The mixture must be slightly thinner than cekodok ikan bilis and thicker than plain pancakes. Keep aside for about 10 minutes or so. Prepare a pan. Add a bit of oil. When it's hot enough, pour 2 ladles of mixture into the pan and spread evenly. Flip over after 3 minutes. Serve with Sambal Ikan Bilis

Lempeng Bawang

LEMPENG BAWANG

Bahan-bahan :


Tepung gandum
1 biji telur ~ dipukul sedikit
1 biji bawang besar ~ dihiris
garam secukup rasa
air secukupnya

Kaedah penyediaan :

Satukan semua bahan-bahan di atas di dalam mangkuk. Bancuhan mestilah cair sedikit berbanding dengan bancuhan cekodok ikan bilis dan pekat sedikit dari penkek. Ketepikan selama 10 minit.

Panaskan kuali leper dan letakkan sedikit minyak. Bila kuali telah panas, masukkan dua senduk bancuhan dan ratakan. Terbalikkan selepas 3 minit. Hidangkan bersama sambal ikan bilis

Sambal Ikan Bilis

Have a nice day!