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Orang yang menunjukkan kebaikan kepada anda adalah sahabat yang baik. Dan orang yang menunjukkan kesalahan anda adalah sahabat yang paling baik.(Hukamak)

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Thursday, September 15, 2005
BISKUT TEMBIKAI

 
Sumber: Gadis Aries

Bahan-bahan
150 g gula kastor
250 g mentega
1 biji kuning telur Gred C
1 sudu besar susu pekat
290-320 g tepung gandum
1 sudu kecil baking powder
secubit garam
sedikit pewarna merah dan hijau
2-3 sudu besar bijan hitam
Paper cups
1 biji putih telur (utk menyapu doh agar ianya melekat...tapi Aries tak pakaipun putih telur)

Cara membuatnya
Pukul gula dan mentega hingga sebati, masukkan kuning telur dan susu pekat. Putar lagi hingga rata. Bubuh tepung gandum yg sudah diayak dengan serbuk penaik dan garam. Uli perlahan menjadi doh. Bahagikan 3 bahagian, ambil 2 bahagian dan campurkan dengan bijan hitam dan pewarna merah. Ambil baki doh, campurkan dengan pewarna hijau. Buatkan bebola kecil dengan doh merah.
Canai doh hijau setebal 3 mm. Sapu sedikit putih telur pada bebola merah kemudian salutkan dengan doh hijau. Simpan seebentar di dalam peti sejuk (supaya mudah memotongnya). Belah 4 bebola tadi dan atur di dalam paper cups dan barulah di letak di atas tin pembakar. Bakar pada suhu 160 C selama 20-25 min atau hingga masak.

* Peringatan
Masukkan tepung sikitē dulu....

SELAMAT MENCUBA

Posted at Thursday, September 15, 2005 by nurdia
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PUDING LAICI TUTUP MATA

 
BAHAN A
1 peket agar2 25 gm
2 cwn gula
air hingga agar2 tuh terendam
 
-->rebus BAHAN A di atas hingga gula dan agar2 cair
 
BAHAN B
2 biji telur
1 tin laici bersama sirapnya
1 tin susu cair Ideal
 
-->blenderkan BAHAN B hingga hancur
-->setelah BAHAN A cair, tutup api dan terus masukkan BAHAN B yg dah diblender tadi
-->kacau2 hingga sebati
-->tuang dalam talam
-->sejukkan...ngap!
 

Posted at Thursday, September 15, 2005 by nurdia
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COCONUT TARTS



Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 10

 

Pastry:

    180g all purpose flour

    35g icing sugar

    1 small egg

    10g custard powder (1 tbsp + 1 tsp)

    90g butter, chilled

 

Filling:

    100g grated coconut

    40g melted butter

    40-45g castor sugar

    1 large egg

    2 tbsp condensed milk

    2 tbsp water

       

 

 

METHOD:

  1. Sift flour, icing sugar and custard powder together into a mixing bowl.

  2. Rub in butter, using paddle of mixer or by hand, until the mixture resembles breadcrumbs.

  3. Add in egg. Mix until the pastry begins to form large lumps. Press together gently with your fingers to form the pastry into a ball.

  4. Chill pastry dough for about 30 minutes.

  5. In a bowl, mix all ingredients of filling. Set aside.

  6. Divide pastry into 10 portions (approx. 35g each). Press pastry evenly into tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork.

  7. Fill tarts with filling to about 90%.

  8. Bake in a preheated oven at 180-200 degC for 30-35 minutes until pastry is cooked thoroughly.

  9. Leave the tarts in moulds for 5 minutes before turning onto wire rack to cool.

 

 

NOTES:

  1. Coconut tarts sold in bakeries and restaurants have more grated coconut in the filling. However, I prefer less coconut. Grated coconut can be increased to 200g if you like.

 


Posted at Thursday, September 15, 2005 by nurdia
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BUTTER ROLLS

  





Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 15

 

    210g milk

    1 egg, lightly beaten

    400g high protein/ bread flour

    60g castor sugar

    50g salted butter

    2 tsp bread improver (optional)

    1 tsp bread softener (optional)

    2 tsp yeasts

   

    1 egg, lightly beaten for egg glaze

 

Filling:

    185g tuna spread or any other filling of your choice (Note 4, Pic. 1)

    

  

 

METHOD:

  1. Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker (Note 2). Insert bread pan into breadmaker.

  2. Select setting to Dough. When unit signals and display reads 0:00, remove dough.

  3. Punch dough down to release air bubbles produced during the proving. Divide dough into 15 equal portions, each weighs approx. 53g. Shape into rounds (Pic. 2). Cover dough with a damp cloth and rest for 5 minutes

  4. Dust working surface with a little flour. Shape a dough into a tear-drop shape (Pic. 3). Using a rolling pin, roll dough out as shown in Pic. 4. Place some filling at the broader end of dough. Roll the dough up (Pic. 5). Make sure filling is enclosed. Repeat this step with the rest of the dough.

  5. Arrange bread dough on a greaseproof baking tray. Cover with a damp cloth and prove for 30-45 minutes.

  6. Preheat oven at 190 degC. Glaze rolls with egg glaze. Bake for 20-30 minutes or until top of buns are golden brown (Pic. 6).

  7. Remove buns on to a wire rack. Glaze buns again with egg glaze. Let cool.

 

NOTES:

 

Cycle Settings and Time of my breadmaker (Takada brand):

Program Total Cycle Time Primary Knead Primary Rise Secondary Knead Secondary Rise Loaf Shaping Final Rise Bake
Dough 1:30 20 min - - 20 min 30 sec 50 min -

 

  1. All ingredients must be at room temperature.

  2. Order of ingredients addition recommended by my manual: (a) Water or other liquids, except otherwise directed; (b) Salt, fat, flour and other dry ingredients, except yeast; (c) Yeast. Make sure to keep yeast dry and away from the salt (if any).

  3. When timer cycle is used for more than a couple of hours, reduce the liquid by one or two tbsp to reduce the possibility of over-rising.

  4. Variations of the filling:

  • Plain butter rolls - As starter or accompaniment of 'soup of the day'.

  • Salad - Mix vegetable salad, egg mayonnaise, salmon mayonnaise, chicken mayonnaise, ham, etc.

  • Jam - Blueberry, raspberry, strawberry, etc.

  • Custard, chocolate spread, peanut butter, butter cubes.


Posted at Thursday, September 15, 2005 by nurdia
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KEK LAPIS ASAM MANIS HAW FLAKES

 
Sumber: Maklang
 
Bahan-bahanny
1 cwn mentega
1 cwn gula halus
2 sb susu pekat
4 biji telur
1 cwn tepung gandum } ayakkan sekali dengan b/powder
1 st baking powder }
1 1/2 cwn serbuk biskut marie
2 paket asam Hawflakes (asam duit2 tu ler)
Esen vanila
Pewarna ikut suka

Cara-caranya
Pukul mentega + gula hingga kembang.
Mskkan telur dan esen vanila - pukul
Mskkan pula tepung gandum + serbuk biskut marie - gaul rata
Bahagi kepada 2, 1 merah dan 1 lagi biasa (nak tambah warna2 lain pun buleh)
Sapu loyang dengan minyak @ alas dengan kertas.Masukkan adunan biasa di dalam loyang, masakkan sekejap lebih kurang 4 min, keluarkan loyang dari kukusan dan susun asam hawflakes atas adunan dan curahkan adunan merah dan masukkan kembali dalam kukusan dan buatlah berselang seli sehingga adunan habis.


Posted at Thursday, September 15, 2005 by nurdia
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RAISIN AND WALNUT COFFEE MUFFINS



Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 12 large muffins

 

    180g all-purpose flour

    195g superfine flour
    5 tsp baking powder or 2-1/2 tsp double action baking powder
    1/2 tsp salt
    200g castor sugar


    3 large eggs, lightly beaten
    300ml milk

    1 tbsp instant coffee powder
    140g butter, melted and cooled

   

    1 ripe bananas, mashed

    80g raisins, dusted with flour

    60g walnuts, chopped

   

 

 

METHOD:

  1. Preheat oven at 200 degC. Line muffin tray with paper cups.

  2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

  3. In another mixing bowl, dissolve coffee powder in milk. Add eggs and melted butter. Mix well.

  4. Make a well in the middle of dry ingredients. Add the wet ingredients and mashed bananas. Mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.

  5. Reserve some raisins and walnuts for decoration. Fold in remaining raisins and walnuts into batter.

  6. Divide batter into 12 muffin cups. Decorate surface of muffins with the reserved raisins and walnuts.

  7. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

  8. Transfer to wire racks to let cool.

 

 

NOTE:

  1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

  • The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls.   They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

  • The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.     

  1. Basic baker's percentage of muffins:

  • Flour                     100%

  • Sugar                    60%

  • Baking powder    6%

  • Salt                       1.25%

  • Egg                       20%

  • Milk                       80%

  • Fat                        30%


Posted at Thursday, September 15, 2005 by nurdia
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nasi lemak



NASI LEMAK
Sumber: NoorMasri

Bahan-bahan :


2 cawan beras
3 cawan santan }dari setengah biji kelapa.
( kalau beras lembut kurang kan santan jadi  2  3/4 cawan saje)
1 cm halia } di mayang - jika suka
2 kuntum bunga cengkih - jika suka
1 helai daun pandan }disimpul
garam secukup rasa

Cara membuat :

Basuh beras dan toskan.
Masukkan beras dlm periuk ( senang guna rice cooker), masukkan semua bahan2 di atas.
Masak seperti nasi biasa.
Bila nasi kering, gembur-gemburkan.
Angkat, hidangkan bersama sambal tumis ikan bilis, ikan bilis goreng, kacang tanah yang digoreng , telur rebus dan timun.   

Nota: Jika tak mau letak cengkih dan halia pun boleh juga..tapi kak Noor lebih suka letak cengkih dgn halia sbb nanti nasik lemak tu lebih harum semerbak..

SAMBAL TUMIS IKAN BILIS

Bahan-bahan:
1 mangkuk kecil ikan bilis  
15-20 tangkai cili kering }dikisar - jika nak pedas tambah lagi
5 ulas bawang merah }dikisar
1/2 labu bawang besar }dihiris
garam secukup rasa
gula melaka secukup rasa
sedikit air asam jawa
air secukupnya
minyak masak untuk menumis

Cara membuat:
Panaskan minyak dalam kuali.
Masukkan bawang kisar, tumis hingga naik bau dan agak garing kemudian masukkan cili kisar.
Goreng sehingga pecah minyak dgn api yg perlahan
Kemudian masukan sedikit air, air asam jawa, gula melaka dan garam.
Biar kan mendidih. Kemudian masukkan ikan bilis.
Biarkan sedikit kering, kemudian masukkan bawang besar.
Kacau sehingga bawang layu dan kuah jadi pekat bolehlah diangkat.

Nota: Jika tak nak letak bawang hiris pun boleh hanya guna bawang merah kisar dlm 5-7 ulas utk menumis
Utk menghasilkan sambal tumis yg sedap , pastikan tumis cili kisar sehingga betul2 masak/garing.



Posted at Thursday, September 15, 2005 by nurdia
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CORNFLAKES COCONUT CUPCAKES

Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 18

 

    75g desiccated coconut

 

A:

    120g all-purpose flour

    25g cornflour

    1 1/2 tsp baking powder

   

B:

    70g cornflakes (plain), finely crushed

    30g mixed peels

    40g sultanas

    190g vegetable oil/ melted butter

    140g sugar

    4 eggs, lightly beaten     

   

 

 

METHOD:

  1. Toast desiccated coconut in a frying pan until fragrant and golden brown. Keep stirring and be careful not to burn the coconut.  Set aside. Reserve some for decoration.

  2. Sift (A) into a mixing bowl. Add crushed cornflakes, mixed peel, sultanas and desiccated coconut of (1). Blend well.

  3. In another mixing bowl, beat oil/ melted butter and sugar until foamy. Add dry ingredients in (2) alternately with eggs.

  4. Spoon mixture into patty tins lined with paper cups. Sprinkle with desiccated coconut and bake in preheated oven at 190 degC for 20-25 minutes until golden brown.

  5. Cool on wire rack. Serve.


Posted at Thursday, September 15, 2005 by nurdia
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BANANA NUT LOAF

Source: Jo's Deli Bakery
 

INGREDIENTS:

    7 bananas (preferably "pisang emas"), mashed

    50g pecans/walnuts, chopped

    2 tbsp water

    2 tsp coffee powder

    180g butter/margarine

    150-160g caster sugar (depends on type of banana used)

    2 large eggs

    250g all-purpose flour

    1 tsp baking powder    sifted together

    1 tsp baking soda

    1 tsp coffee paste/emulco   

   

   

 

METHOD:

 

  1. Preheat oven at 180 deg C. Prepare a greased loaf tin.

  2. Dissolve coffee powder in water. Set aside.

  3. Cream together the butter/margarine and sugar until light and fluffy.

  4. Add the eggs one at a time, beating well between each addition. Add coffee emulco and coffee solution prepared in Step 2. Mix well.

  5. Fold in sifted flour mixture, mashed banana and chopped pecans/walnuts into cake batter.

  6. Bake in the preheated oven for 60-70 minutes until golden brown and springy to touch.

  7. Leave to cool in the tin for about 5 minutes before turning the cake onto a wire rack to finish cooling.


Posted at Thursday, September 15, 2005 by nurdia
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BANANA COFFEE MUFFINS

Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 12 large muffins

 

    180g all-purpose flour

    195g superfine flour
    5 tsp baking powder or 2-1/2 tsp double action baking powder
    1/2 tsp salt
    210g castor sugar


    3 large eggs, lightly beaten
    250ml milk

    4 tbsp instant coffee powder
    130g butter, melted and cooled

   

    3 ripe bananas, mashed

    Coffee powder to dust muffin surface

   

 

 

METHOD:

  1. Preheat oven at 200 degC. Line muffin tray with paper cups.

  2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

  3. In another mixing bowl, dissolve coffee powder in milk. Add egg and melted butter. Mix well.

  4. Make a well in the middle of dry ingredients. Add the wet ingredients and mashed bananas. Mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.

  5. Divide batter into 12 muffin cups. Dust surface of muffins with a little coffee powder.

  6. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

  7. Transfer to wire racks to let cool.

 

 

NOTE:

  1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

  • The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls.   They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

  • The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.     

  1. Basic baker's percentage of muffins:

  • Flour                     100%

  • Sugar                    60%

  • Baking powder    6%

  • Salt                       1.25%

  • Egg                       20%

  • Milk                       80%

  • Fat                        30%


Posted at Thursday, September 15, 2005 by nurdia
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Next Page












Sukatan untuk bahan-bahan
dari cup/cawan ke gram/liter.
Sebagai panduan.

Tepung
1/4 cup = 30gm
1/2 cup = 60gm
1 cup = 125gm
6 3/4 cups = 1kg (1000gm)

Gula atau Mentega
1/4 cup = 60gm
1/2 cup = 125gm
1 cup = 250gm

Cecair
1/4 cup = 50ml
1/2 cup = 125ml
3/4 cup = 180ml
1 cup = 250ml
4 cups (1 quart) = 1 Liter

sukatan cawan ke gram (oz)

1 cup plain flour = 125g ( 4 0z)
1 cup self raising= 125g ( 4 oz)
1 cup castor sugar = 250g ( 80z)
1 cup brown sugar = 185g ( 4 oz)
1 cup icing sugar = 125g ( 4 oz)
1 cup sultana= 125g ( 4 oz)
1 cup coco = 125g ( 4 0z)
1 cup walnut = 125g ( 4 oz)



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