Quick Update

Quick update from Incheon. Iam attending a conference in Incheon. Luckily there is internet connection in the room. Phuufff...tired...I'll be updating my blog next week, after the conference is over!!!! See you guys after the conference!

Curry Puff

Respi currypuff ambil dekat blog kak Jo..rangupppp sangat..!!! first time buat pakai minyak panas..risau jugak at first..sbb takleh bayang macam mane tindak balas minyak ngn tepung..haha tapi lepas tuh syok plak rase...Alhamdulillah...jadik dan sedap! thanks kak Jo for the recipe!

Bahan:

• 4 cawan tepung
• 3/4 cawan minyak-panaskan
• 3/4 cawan air
• 1 sk garam
  

Cara:

• Masukkan minyak yg betul2 panas dalam tepung, kacau dgn folk, bila sejuk, kacau dgn cari sampai berderai.
  
• Masukkan air. Uli sampai rata sebati.
• Bulat kecil2 sesuai utk size 1 biji karipap. Bila dah siap, tutup dgn plastik tak nak kasi kering.
• Mengunakan rolling pin, gelek , jgn terlalu nipis.
  
• Masukkan inti, klim. Goreng dengan api perlahan.

pstt..tgh kumpul semangat nk buat karipap pusing...bile taktau bleh realisasikan impian yang neh..hiks

Marble Cheesecake

recipe taken from Kak Rinnchan's fp

Bahan A :
180gm mentega
20gm serbuk koko
1 sudu teh baking powder
120gm tepung naik sendiri (Diayak bersama serbuk koko & baking powder)
170gm gula castor
3 biji telur

1. Pukul butter dan gula hingga kembang. Masukkan telur sebiji demi sebiji, kacau sebati.
2. Masukkan campuran tepung+baking powder+serbuk koko. Gaul rata dan bahagi kepada dua bahagian.

Bahan B:
250gm cream cheese
60gm gula castor
1 biji telur
1 sudu teh esen vanilla

1.Pukul cream cheese sampai kembang.
2.Campurkan gula, telur dan esen vanilla. Pukul lagi sampai kembang dan rata.

Cara-cara :
1. Tuang satu bahagian A ke dalam loyang. Ratakan. Tuang aduanan cream cheese di atasnya dan ratakan.
2. Tuang sebahagian lagi bahan A dan ratakan.
3. Bakar pada suhu 165 darj cel selama 50min-60min ikut oven masing-masing. Seeloknya dibiarkan sejuk dulu sebelum dipotong.

Serikaya

Here are kaya recipes taken from myresipi.com

Bahan-bahan ( 10 org )

• 2 cawan gula pasir
• 1/2 cawan air
• 2 ringgit santan pekat (500gm)
• 5 biji kuning telur
• 2 camb. tepung kastard (bancuh dgn sedikit air)
• 1 helai daun pandan

Cara-cara:

1. Campur gula dan air dlm periuk jadikan gula hangus.
2. Bila gula dah kekuningan masukkan santan pekat dah kacau sebentar hingga gula larut.
3. Biarkan sejuk betul2.
4. Bila santan dan gula hangus tadi dah sejuk, masukkan kuning telur, tepung kastard dan daun pandan. Kacau diatas api yg sederhana hingga mendidih. Bila sejuk kaya ni akan pekat.

I reduced the amount of sugar...for some reason...:D Credit to Mr Haziq for sharing this recipe with us...It is indeed a marvellous recipe

Serikaya

Kaya

Dan ade juge cube respi kaya dari mamafami..actually nih kali kedue cube...dan lepas buat nih pon ade buat lagi sekali untuk dimakan bersama kawan2 di hostel..kirenye dah 3 kali cube dan respi nih mmg sennnntiase hottt gituh...mmg sedap...series...kawan2 saye suke sangat ngn kaya nih...saya pon suke jugak...mase kali ketige buat tuh ade tambah perisa pandan...saya buat full recipes...untuk makan sendirik cume tahan seminggu lebih jer...untuk buat dengan kawan2...errr terus abes..tinggal cenonet jer lagi...best!!!

Source: Mamafami

Bahan-bahan :

6 butir telur
3 cawan santan kelapa
450g gula
3 sudu besar tepung gandum

Kaedah penyediaan :

Pukul telur dengan 150g gula hingga kembang.
Masukkan santan kelapa dan tepung. Kacau rata.
Jadikan gula hangus dengan 300g gula.
Tuangkan gula hangus ke dalam bancuhan telur dan masakkan di atas api yang sederhana sehingga masak.

Banana Chocolate Chip Muffin

Banana Chocolate Chip Muffin

Source: Che Mat Gebu

Bahan A :
2 cawan tepung gandum*
1 camca besar baking powder*
1 camca teh soda bicarbonate*
1/2 camca teh garam (*digaul rata dan ayak)
3/4 cawan chocolate chip

Bahan B :
300 g pisang yang siap dilecek
113 g mentega, dicairkan
1/4 cawan susu segar
2 biji telur gred A
1/2 cawan gula perang (brown sugar)
1 camca teh esen vanilla

Cara membuatnya :-)

• Panaskan oven pada suhu 175C. Alas muffin mould dengan paper cup. Ketepikan.
• Satukan bahan2 A dalam satu bekas. Gaul rata. Ketepikan sebentar
• Satukan semua bahan B dan kacau dengan wisk hingga semua sebati dan bergaul mesra.
• Tuang ke dalam adunan A dan gaul dengan pantas menggunakan senduk atau spatula. Sudukan 3/4 penuh adunan ke dalam peper cup tadi dan bakar 15 - 20 minit atau hingga masak. Begantung pada keadaan oven masing2.
• Sejukkan atas jaringan sepenuhnya sebelum dihidangkan. Selamat mencuba!!!
  

Junior's New York Cheesecake

ade orang ejek sbb atas die kaler tompok tompok...!!! hohhh!!!

sat lg tukar oven baru kang!!!

Dah cube due resepi dari buku Cheesecake Cookbook yang dibeli due bulan lepas..satu cube Junior's Original New York Cheesecake...dan satu lagi Apple Pie Cheesecake...tapi tak sempat nk snap gamba Apple Pie Cheesecake tuh..sape ntah mkn sorang2...die sorang jer abes satu bekas tuh...haha seronok tgk orang suke makan masakan kite..kan? kan? Anyway...resipi die hampir same dengan Chantal's New York Cheesecake...ade beze sikit jer...






Here are the recipes..

Junior's Sponge Cake Crust

• 1/4 cup sifted cake flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 extra-large eggs, separated (i used 3 medium sized eggs)
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted (i used canola oil)
• 1/4 teaspoon cream of tartar

Chesecake

• 4 8-ounce packages cream cheese (use only full fat), at room temperature (i used 750 gms)
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs (4 medium sized eggs)
• 3/4 cup heavy or whipping cream

Junior's Sponge Cake Crust

1. Preheat the oven to 350°F and generously butter the bottom and sides of a 8-inch springform pan .Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.
5. Now, wash the mixing bowl and beaters really well. Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form.Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

Cheesecake

1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 8-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electic mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours.Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
5. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.