SERIMUKA

Nor Faizah Bt Che Din

Bahan-Bahannya

2 cawan beras pulut
3 1/2 pati santan
sedikit garam

Bahan-Bahan utk kepala

2 cawan santan
1 cawan pati daun pandan dicampurkan sedikit kapur sirih
1/2 cawan gula
1 biji kuning telur
1 camb tepung jagung
3/4 cawan tepung gandum
sedikit garam

Cara Membuatnya

Bersihkan pulut & toskan airnya. Masukkan kedalam loyang kemudian ambil 3 1/2 cawan santan yg telah dimasukkan garam tadi tuangkan dan gaulkan pada pulut.

Setelah itu bolehlah dikukus sehingga masak.Setelah masak ratakan sehingga padat dan ketepikan buat sementara waktu.

Campurkan santan dgn pati daun pandan kemudian masukkan gula & kuning telur yg telah dikacau terlebih dahulu, tambahkan sedikit garam & kacau rata.

Ayak bersama tepung gandum dan tepung jagung. Masukkan sedikit demi sedikit ke dalam campuran santan sambil dikacau supaya tidak bergentel.Tapiskan.

Setelah itu tuangkan ke atas pulut di dalam loyang dan kukus semula sehingga cukup masak.

SERIKAYA KUKUS
Nor Faizah Bt Che Din

Bahan-Bahannya

500gm gula
10 biji telur
1/2 cawan santan
1/2 camt esen vanila

Cara Membuatnya

1. Pukul telur hingga kembang
2. Masukkan santan & vanila, pukul lagi hingga gula hancur.
3. Tapiskan bancuhan telur tadi ke dalam sebuah mangkuk bertutup.
4. Kukus selama 3 jam.

KEK BLACK FOREST
Nor Faizah Bt Che Din

Bahan2 utk kek
250gm telur (ditimbang tanpa kulit)
125gm gula halus
110gm tepung protin sederhana
50ml air
13gm emulsifier
15gm serbuk koko
60gm mentega cair
1 camt esen vanila

Cara Membuatnya

1. Putar dgn laju telur,gula,tepung & emulsifier hingga kembang & ringan.
2.Kemudian masukkan mentage cair yg tlh dicampurkan dgn serbuk koko & kacau rata
3.Bakar didalam loyang bulat berukuran 9" yg tlh dialas dgn kertas minyak selama 40-45 minit pd suhu 180 darjah Celcius

Bahan utk Hiasan
1 tin ceri yg dibuang biji
12 biji ceri 'maraschino'
Coklat tabur @ coklat masak
250gm krim putar
125ml susu segar @ air

Cara Membuatnya

1.Pukul 250gm krim putar dgn 125ml air sejuk.
Ketepikan dan simpan di dlm peti sejuk.
2.Bahagikan kek span kpd 3 bahagian dan sapukan di atas setiap dgn sirap ceri dlm tin. Lapiskan ketiga2 bahagian dgn menyapu krim putar dan menabur ceri dlm tin (yg dibelah dua)
3.Sapukan krim di atas dan keliling kek dgn menggunakan cake scraper berbentuk segitiga utk membuat garisan di sekeliling kek. Hiaskan di atasnya dgn krim 'rosettes' dan cer 'maraschino'
4.Gunakan sama ada coklat tabur @ coklat hiasan utk menghias keliling kek.

KELATTE DELIGHTS

Noraini

Bahan-Bahannya

Hati dan mempedal ayam dan lain2 organ dalam seperti jantung, perut, leher dan kepak yang kecil (nak guna organ dalaman lembu pun boleh)
Jantung pisang hiris halus, rendam dalam air garam sekejap, basuh bersih dan perah.. toskan. ATAU
Kacang panjang (potong seperti biasa utk masak secara goreng)
Lada hidup dan bawang besar, hiris halus
Sedikit kerisik, santan pekat secukup kegunaan
Sedikit rempah tumis (kulit kayu manis, buah pelaga, lawang dan cengkih)
Minyak untuk menumis
Garam, gula merah, serbuk perasa dan air asam jawa secukup rasa
Rempah kari secukup kegunaan

Bahan-bahan kisar (agak-agak)
Cili kering
Bawang putih
Bawang merah
Sedikit kelapa parut
Kunyit, lengkuas dan halia
Sedikit ketumbar, jintan manis dan jintan putih

Cara Membuatnya

Panaskan minyak, tumiskan rempah tumis diikuti bahan-bahan kisar. Bila wangi dan garing, masukkan rempah kari. Kemudian hati, pedal dan lain-lain. Keringkan sebentar, campurkan sedikit santan, garam, gula merah, air asam jawa (boleh guna asam keping) dan masak hingga bahan-bahan tersebut empuk.
Tambahkan santan selebihnya,kerisik dan akhir sekali masukkan jantung pisang atau kacang panjang, lada dan bawang besar. Kuahnya terpulang samada pekat atau cair sedikit. Sesuaikan rasa dan angkat.

KARIPAP PUSING

Haryani Mohd Sofian

Inti Karipap
5 biji kentang (dipotong dadu)
2 sudu rempah kari
udang kering (RM1-00)(direndam)
daun kari / daun sop
bawang putih dan bawang besar (ditumbuk bersama udang kering)
1 biji besar (dipotong dadu)

Cara Membuatnya

tumis bahan-bahan yang telah ditumbuk, setelah naik bau masukkan
ubi kentang dan air dalam 3 cawan, apabila hampir kering masukkan
daun kari/daun sop dan bawang besar, biarkan bahan tadi sehingga
kering kemudian angkat.

Pastri Karipap Pusing

tepung gandum
metega
telur
air

Cara Membuatnya

Tepung gandum di bahagi dua.
Tepung gandum pertama
Tepung tadi dibancuh bersama air dan telur uli sehingga sebati
jangan terlalu lembik. (Kemudia uli doh tadi menjadi bulat seperti guli
perpulang kepada citarasa masing-masing)

Tepung gandum kedua
Tepung ini dibancuh bersama mentega sehinggga menjadi doh
(Kemudia uli doh tadi menjadi bulat seperti guli perpulang kepada
masing-masing citarasa)

Cara membuat karipap
adunan kedua hendaklah dimasukkan kedalam aduan pertama tadi
maksudnya adunan yang telah dibulat tadi.

Peringatan : Selalunya doh pertama hendaklah dibuat lebih besar
dari doh yang kedua.

Apabila sudah siap tepung tersebut dicanai memanjang kemudian
digulung dan doh tersebut dicanai lagi, kemudian digulung.
apabila telah dicanai kali kedua doh tersebut telah menjadi mampat.
Kemudian doh tersebut dipotong selebar 1 inci. doh yang telah dipotong
tadi dicanai lagi kemudian bolehlah dimasukkan inti kedalamnya. kemudian
digoreng.

Cara mengoreng

sebelum masukkan karipap minyak tersebut janganlah
terlalu panas, apabila sudah kekuningan barulah diangkat.

DONUT JEPUN PIROSHIKI
Noraini Mansor

Inti
250g isi ayam cincang
1 sudubesar minyak
150g bawang besar dicincang
50g tepung roti
3 sudubesar cheese parut
1/8 sudu teh garam
1/4 suduteh lada hitam
1/2 suduteh mixed spice

Doh
400g tepung low protein
100g supersoft tepung roti
30g gula kastor
10g garam
1/2 suduteh bread improver
2 sudubesar yis
220ml air
1 butir telur
80g yogurt

Untuk celup: 200g serbuk roti (breadcrumbs)

1. Masak inti: Campur semua bahan inti dan masak hingga wangi.
2. Campur semua bahan Doh dan uli hingga jadi doh licin. Biar naik selama 1 jam.
3. Bulatkan doh 60g dan biar rehat 10 minit.
4. Tekan doh nipis dan masukkan inti. Balutkan macam telur.
5. Basah tangan dengan air dan uli doh sedikit, kemudian celup dengan serbuk roti. Biar rehat lagi 30 minit.
6. Panaskan minyak dan goreng donut hingga keemasan.

Selamat Mencuba.

TRIFLE

Saulnier

First and foremost you need to know what is trifle.

Trifle is nothing more than old sponge cake that has been softened
with fruit juices or alcohol, topped with fruits and custard and
finished with whipped cream . . . nothing could be easier! That is
basically the recipe in a nutshell . . . from here however we need to
look at it in more depth and apply that all important 'common sense'
and some individual flare.

It was designed so as to use up, stale, left over sponge cake that is
then softened back to an edible state with either fruit juices or a
sweet alcohol like sherry, port, cointreau etc
Do not use fresh sponge as it just goes very soggy and mushy
If you have some left over sponge trimmings in the freezer then use
them for trifle they will be ideal and there is no need to defrost
it. While plain sponge is normally used, there is nothing wrong with
using a chocolate sponge or a coffee sponge. Use any old cake with
some of your imagination and use some pannetonne. But always, always
use it stale!

Now the TRIFLE RECIPE:

CUSTARD INGREDIENTS

6 eggs, beaten
1 cup sugar
3 tablespoons cornstarch
3 cups whole milk
2 teaspoons Vanilla extract

CUSTARD DIRECTIONS

Beat eggs in a bowl.
In heavy saucepan, put sugar and cornstarch and whisk well. Whisk in
beaten eggs, then the milk. Place pan over moderate heat to cook,
stirring constantly until mixture thickens (about 4 minutes).
CAUTION: If cooked on heat too high, it will curdle or burn and
you'll have to start again. After thickened, remove pan from heat,
blend in vanilla and continue stirring until it's cooled.

WHIPPED CREAM INGREDIENTS

1 cup whipping cream (Yes.... The real thing. No substitutes or the
food quality police will come get you!)
1 teaspoon vanilla extract
1/4 cup sugar

WHIPPED CREAM DIRECTIONS

Chill beaters and bowl. Add all ingredients to bowl. Mix on high
speed until stiff.
Now comes the fun part. Making a lovely presentation. If you have a
trifle bowl, you're in business. If you don't have a trifle bowl, you
can use a cut glass punch bowl or any other clear bowl that will
display the fruit between the layers.

TRIFLE INGREDIENTS

Note: Moistening the sponge - Whatever is handy, takes your fancy or
suits your taste buds may be used, including:

fruit juices: orange, apple, pineapple etc
grape juice: still or sparkling
sweetened tea or coffee (no milk)
hot chocolate, cocoa or milo
port
sherry (preferably sweet)
dessert white wine: noble riesling etc
Cointreau, Grand Marnier, Kahlua, tequila, whisky, rum etc . . .
although these are all best added as an extra to boost the non
alcoholic fruit juices, or you may find the trifle to over powering
in taste
Add these in amounts just enough to moisten the cake and add some
flavor, do not drown it. I have substitute the alcohol ingredient
which is in bracket.


Angel Food or Sponge Cake (Make sure they are old and stale)

"A" - 1/4 cup orange juice frozen concentrate (Triple Sec-orange
liquor)

"B" - 1 tablespoon molasses thinned with pineapple juice and flavored
with almond extract. (Dark Rum)

1 cup strawberries (or more), cut into slices. Save the largest
berry, whole, to put in center of top layer. (Throw in a little of
whatever else you want, like fresh apricots, peaches, blueberries, or
your local fruit/berry.) Reserve a few of the berries for use as
garnish, if you need them.

1 small can Mandarin Orange slices, drained

"C" - 1/2 cup Black cherry/raspberry/currant/grape juice or syrup,
or cherry cider (Kirschwasser - cherry brandy)

1/2 cup Raspberry or Apricot jam (substitute any other jam or
preserve your little heart desires)

"D" - 1/4 cup pineapple juice (Marsala, sweet Sherry, or Madeira)

1/2 cup drained Maraschino Cherries as garnish


PRESENTATION:

Cut cake into 3 equal layers.

BOTTOM LAYER: Put 1st layer of cake in trifle bowl. Sprinkle with "A"
and "B". Add remaining strawberries and 1/2 orange slices, placing
some around the edge, against the glass for color, and some on top of
the cake. Also place between layers. Add 1/3 of the custard.

MIDDLE LAYER: Add 2nd layer of cake. Sprinkle with "C". Spread with
jam and different fruit/berry. Add 1/3 custard and 1/2 cup of "D".

TOP LAYER: Add 3rd layer of cake, then add fruit, the remaining
custard, more "C". Spread whipped cream over top, add the drained
cherries, and Mandarin orange slices and remaining berries for
garnish.

This dish is best when covered (use foil to be sure it doesn't stick
to the cream) and refrigerated for several hours or overnight.

Serving instructions: Use a large, deep spoon to serve. Push it down
to the bottom of dish so you get some of ALL the layers in each
serving.

Yield: 10 servings.
Prep time: 20-30 minutes.
Chill time: 2 hours or overnight.


NOTE:
PUTTING IT ALL TOGETHER:

First of all must come the choice of container:
Why go for a big bowl when smaller individual ones are far more
attractive?
Use your best wine goblets or champagne flutes if its for a dinner
party. If its for the normal family meal use some water glasses.

Again it is really a case of thinking outside the box and using your
imagination. Think of all those glorious layers of colours you will
be creating . . . why would you not want to show them off in a see
through glass?

What combination to use?
I have given many variations of ingredients to use and the best
combination is what suits your tastes best. Experiment and have fun,
taste as you go.

As for actually putting it all together in the glasses:
Place a spoonful of the chopped fruit into the bottom of the glass or
a little clotted cream, creme fraiche, plain sweetened yoghurt or for
a real nice surprise finish to the dish a little broken up Italian
almond macaroon soaked in ffruit juice.

Break the sponge up and place it in nice and rough
Sprinkle with the moisturing liquid of your choice: press it down
just gently to lightly compress BUT do not squash it.

If you want to use jelly, make it separate, chop it up and sprinkle
some in now.

Pour in some of the custard.

Continue with alternate layers of the ingredients until almost full
Finish with a 'healthy' ( ? ) dollop of lightly whipped cream, some
creme fraiche or try slightly freezing skimmed milk, then whip it up
like a light cream if you have one of those high powered 'magic
wands'

Do remember cooking is an art and usage of your imagination.
Enjoy and bon appetit . . . . .

CHEESECAKE

Saulnier

I have 2 Cheesecake recipes here and as a reminder here, use a double
boiler when you melt the chocolate. If you do not have a double
boiler, use a pot that is 1/3 filled with water and you have another
pot or bowl ontop. Make sure the bottom of the top bowl/pot does not
touch the water. Let the water boil before you melt the chocolate in
the top container.

Another thing I would like to mention here too....wafer cookies are
not what most people over there understand when they say "wafers".
Anyway I have included here too a recipe of Chocolate Wafer Cookies.
You can also add roasted crushed or pulsed pecan nuts to the wafer
base.


TOBLERONE CHEESECAKE

Saulnier

Ingredients:
1 cup plain chocolate biscuits (chocolate wafer cookies), crushed
1/3 cup unsalted butter, melted
2 x 250 grams (two 8 ounce packages) Philadelphia Cream Cheese,
softened, at room temperature
1/2 cup of sugar (castor, granulated or superfine)
1/2 cup of thickened cream, or heavy cream
200g (approximately 8 ounces) Toblerone Chocolate (milk or dark
chocolate), melted
Extra Toblerone, grated to garnish top of cheesecake
Confectioner's (Icing) Sugar for Garnishing, Optional

Instructions:

1. Melt the 1/3 cup of butter in a double boiler.
2. Crush chocolate biscuits into crumbs.
3. Mix together the biscuit crumbs (wafer cookie crumbs), and melted
butter. Press mixture into base of lightly greased 22cm (9-inch)
spring form pan. You can also add (optional) the roasted crushed
pecan nuts with the cookie mixture.
4. Place in refrigerator to chill.
5. Beat the Philadelphia Cream Cheese with an electric mixer for 2
minutes or until smooth.
6. Melt the 200g (approximately 8 ounces) of toblerone in a double
boiler.
7. Add the sugar, melted toblerone, and cream to Philadelphia Cream
Cheese and continue beating until combined.
8. Pour mixture into cheesecake base and refrigerate 2 to 3 hours or
overnight.
9. Garnish top with extra grated Toblerone chocolate, and
confectioner's (icing) sugar, optional.

CHOCOLATE WAFER COOKIES
Saulnier

2 cups butter or margarine
2 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
5 cups unbleached flour
1 teaspoon baking soda
1 1/4 cups unsweetened cocoa powder

Cut four 14" x 12" pieces of waxed paper or parchment paper or
plastic wrap. Set aside.

In a bowl, cream butter or margarine with the sugar.
Beat in vanilla extract and eggs until light and fluffy.
In a bowl, combine flour, baking soda and cocoa.
Stir flour mixture into egg and butter mixture; blend well.


Divide the dough into 4 pieces.
Shape each piece into an 8" - 10" roll.
Wrap rolls in waxed paper.
Place the rolls in a rectangular freezer container with a tight
fitting lid, or into a large freezer zip-lock bag, or wrap well in a
piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.


To prepare cookies:
Slightly thaw one roll of chocolate wafer cookie dough
Preheat oven to 350 deg F.
Cut the dough into 1/4" thick slices.
Arrange cut pieces on lightly greased cookie sheets, placing about
1/2" apart.
Bake for about 8-10 minutes, or until cookies are set around the
edges and slightly firm on top. Remove from oven and cool. Makes
about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.


BOSTON CREAM CHEESECAKE
Saulnier

Ingredients

You can either use yellow cake mix or make your own yellow cake. I
have included the recipe for the yellow cake below.

1 pkg. (1-layer size) yellow cake mix or Prepare yellow cake recipe
as below
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3 eggs
3/4 cup Sour Cream
2 squares Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar


Preparation

GREASE bottom of 9-inch springform pan. Prepare cake mix as directed
on package or prepaqre the yellow cke recipe below

Pour batter evenly into springform pan. Bake at 325°F for 25 minutes
if using a silver springform pan. (Bake at 300°F for 20 minutes if
using a dark nonstick springform pan.) Cool.

BEAT cream cheese, granulated sugar and 1 tsp. of the vanilla with
electric mixer on medium speed until well blended. Add eggs, 1 at a
time, mixing on low speed after each addition just until blended.
Blend in sour cream; pour over cake layer.

BAKE at 325°F for 40 to 45 minutes or until center is almost set if
using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or
until center is almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool
before removing rim of pan.

PLACE chocolate, milk and butter in medium microwavable bowl.
Microwave on HIGH 2 minutes or until butter is melted, stirring after
1 minute. Stir until chocolate is completely melted. Add powdered
sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled
cheesecake. Refrigerate 4 hours or overnight.


YELLOW CAKE

Saulnier

Ingredients
1/2 cup unsalted butter
3 egg yokes, well beaten
3/4 cup milk
(Milk, butter, and eggs should be at room temperature)
2 cups cake flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
1 teaspoons vanilla

Directions
Preheat oven to 350 degrees.

In a large bowl sift together flour, salt, and baking powder; set
aside. Butter and flour cake pan as directed above in cheesecake
recipe.

Cream butter until fluffy; add sugar gradually and beat until fluffy.
Add egg yolks and vanilla, beat until well combined. Add flour
mixture to the butter mixture, alternating with the milk and stir
until smooth.

Pour the batter into cake pan as mentioned above.