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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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Friday, September 16, 2005
ONCONG-ONCONG



 
 
Bahan-bahannya
500 gram pulut putih, direndam selama 2 hingga 3 jam dan ditoskan
200 gram gula melaka, dihiris halus
75 gram guna pasir
1/2 sudu teh garam
6-7 biji pisang raja atau berangan yang tua, dikupas dan dilecek
1/2 biji kelapa sederhana tua, diparut memanjang dan dikukus
daun pisang untuk membungkus
 
Cara-caranya
1.  Campur dan gaul pulut, gula melaka, gula pasir dan garam sehingga sebati.  Masukkan pisang lecek dan gaul rata.
2.  Buat corong daripada dua kerping daun pisang selebar kira-kira 12cm.  Isi dengan 3 atau 4 sudu besar adunan.  Lipat daun dan tutup hujungnya dan semat sehingga menjadi segitiga.  Kukus selama 50 hingga 60 minit sehingga masak.  Hidang dengan kelapa parut.

Posted at Friday, September 16, 2005 by nurdia
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STEAMED CHOCOLATE FUDGE CAKE

Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes one 8" cake

 

(A)

 

    90g castor sugar

    150ml milk

    150g butter

    100ml condensed milk

    50g cocoa powder

    150g cake flour, sifted

    1 tsp baking soda, sifted together with cake flour

    2 eggs, lightly beaten

 

 

(B) Fudge:

   

    30g liquid glucose

    60g butter

    180g dairy whipping cream or double cream

    340g cooking chocolate, chopped

   

 

   

METHOD:

 

  1. Combine sugar, milk, butter and condensed milk in a saucepan. Stir over low heat until sugar is dissolved and butter is melted.

  2. In a mixing bowl, add cocoa powder. Pour (1) slowly into cocoa powder while mixer is mixing at medium speed. Make sure there are no lumps formed. Set aside to let cool.

  3. Add eggs gradually into chocolate milk.

  4. Fold flour into mixture until no lumps are found.

  5. Pour into a greased 8 inch round tin.

  6. Steam for 40 minutes over rapid boiling water. Add boiled water during steaming, if necessary.

  7. Let cake in pan for 10 minutes. Turn cake onto a wire rack and let cool completely.

To prepare fudge:

  1. Stir whipping cream, glucose and butter over low heat until hot and well blended.

  2. Add chopped chocolate and continue to heat until chocolate is melted. Stir constantly.

  3. Cool down in an ice bath or leave it at room temperature overnight to firm up.

Make-up:

  1. Slice cake into 2 or 3 layers (according to your preference) and sandwich them with chocolate fudge.

  2. Coat the cake with chocolate fudge and make designs with a fork or cake comb. Decorate cake with cherries, strawberries, chocolate decorations etc.

NOTES:

  1. Suggestion: Multiply weights of all ingredients (A) by 1.5 to achieve a taller cake.


Posted at Friday, September 16, 2005 by nurdia
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BLUEBERRY LEMON CHEESECAKE

 
Source: Jo's Deli Bakery
 

INGREDIENTS:

 

Base:

    250g digestive biscuits

    120g butter

 

Filling:

    375g cream cheese

    110g castor sugar

    2 medium eggs

    60ml lemon juice   

    100ml whipping cream

    1 tbsp cornflour, sifted

    Grated rind from 2 lemons

   

Topping:

    100g whipped cream

    100g blueberry filling    

   

 

 

METHOD:

  1. Prepare a 8 inch loose bottom or spring foam round cake tin. Wrap loose base of tin with aluminium foil.

  2. To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.

  3. Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press firmly over base and refrigerate for 30 minutes.

  4. Preheat oven at 180 degC. Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.

  5. Add juice and whipping cream. Beat well.

  6. Finally, fold sifted cornflour and grated rind into batter.

  7. Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.

  8. Bake cheesecake using top and bottom heat of oven at 170degC until surface of cheesecake is just set/cooked. Switch to bottom heat only and bake at 180 degC until cheesecake is firm. The whole baking takes 35-40 minutes.

  9. Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.

  10. Decorate top of cheesecake with whipped cream and blueberry filling.

 

 

NOTE:

  1. Make sure cream cheese is at room temperature before creaming it. Cold cream cheese results in lumpy cheesecake.

  2. Beat cream cheese until smooth and light before adding other ingredients.

  3. This recipe is constructed in such a way that cream cheese filling is about 2 times thicker than the base. It is not too 'cheesy' when consumed. Just nice for me!

  4. Cornflour in the recipe makes the texture firmer. Hence, it is not necessary to bake this cheesecake in a water bath.

  5. Do not overbake cheesecake. A cooked cheesecake will still look uncooked/wobbly in the centre. This is normal. Chilling it overnight will help achieving smooth silky texture.

  6. Sweetness of blueberry filling is perfectly neutralised by the sour filling. This recipe is worth a try!


Posted at Friday, September 16, 2005 by nurdia
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CRUMBLY HOTDOG BUNS

 
Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 17

 

    400g high protein flour

    100g all-purpose flour, sifted

    5g salt

    20g milk powder, sifted

    7g/ 3tsp bread improver

    10g soya flour (optional)

    70g castor sugar

    7g instant yeast

    220g water

    1 small egg

    60g butter/margarine

 

    17 sausages

    Breadcrumbs for coating

 

Variation (See Note 5):

    Ham/bacon slices, fried

    Omelets

 

 

METHOD:

 

  1. Combine flours, milk powder, bread improver, soya flour, castor sugar, instant yeast, water and egg in a mixing bowl. Refer to Step 2-5 of Basic Sweet Bread Dough for preparation of bread dough for the first rising. Take special note on the sequence of adding ingredients.

  2. When bread dough has finished its first rising, divide dough into 55g balls and rest them for 5 minutes before going on to shaping.

  3. Form each dough into a long strip.  Wind the strip around a sausage such that both ends of sausage are exposed. Repeat this step with other doughs.

  4. Spray buns with water. Fully coat buns with breadcrumbs.

  5. Place buns on a baking tray and cover with a damp tea towel and leave to rise for 30-40 minutes until double in size.

  6. Heat oil in a wok or deep fryer. Reduce to medium heat and fried hotdog buns until golden brown.

NOTES:

  1. Time suggested for proving/rising is approximate only. Please adjust time depending on weather. Do not over-prove your dough as this will result in beer-taste and crumbly bread.

  2. For shaping, do not stretch dough into shape or length that you require as this will pop the air bubbles built up during the proving. You may also break the gluten by stretching the dough. Just work gently after the 5-minute rest.

  3. Buns prepared using straight dough method do not stay soft for more than 2 days. Do consume buns within this period.

  4. Alternatively, after the first proving, roll dough into a rectangle. Place slices of ham/bacon and omelet on dough. Moisten both ends of dough and wrap to enclose ham and omelet. Spray buns with water and coat surface of buns with breadcrumbs. Continue by following Step 5-6 above.


Posted at Friday, September 16, 2005 by nurdia
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CREAM CARAMEL Nsutra

Sumber: Nsutra
Gambar: Speedial
 
Bahan2nya

Gula Hangus
3 sudu besar gula pasir
2 sudu besar air

Cara-cara
Masak gula pasir (guna api perlahan) dlm periuk hingga perang....then campurkan dgn air.
Masak smula atas api perlahan hingga gula hancur.
Bila sume dah hancur tuang dalam loyang....by the time gula hangus ni sejuk dia akan menjadi pekat dgn sendirinya.

Bahan Karamel
5 biji telor...                                                                  
3/4 cawan susu pekat manis...                                      
3/4 cawan air..                                                               
1 sudu teh esen vanilla...                                               
3 sudu besar tepung jagung (bancuh ngan sedikit air)   
secubit garam...                          

Cara-cara
Campurkan kesemua bahan2 karamel dan gaul hingga sebati....kacau perlahan dgn garfu.
Then tuang bahan2 ni ke dalam loyang yg sudah berisi gula hangus.
Jgn takut gula hangus tu bercampur ke apa ker.....
Kukus dgn api perlahan jer/steam bake dalam oven guna suhu 170C selama 1 jam or hingga masak

Posted at Friday, September 16, 2005 by nurdia
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acar buah

Bahan-Bahan:
500 gm buah-buah jeruk limau, pala & sebagainya kismis, prun
15 ulas bawang putih
20 ulas bawang merah
3 cm halia (dimayang)
15-20 biji cili kering
30 sen cili padi, direndam dalam cuka 2 hari
˝ cawan cuka
Sedikit gula
Garam
Minyak untuk menumis
Cara:
Cili dibuang biji & digiling. Panaskan periuk & tumis minyak. Masukkan cili, kacau sampai wangi. Masukkan cuka, gula, garam & kacau rata. Masukkan bawang putih, bawang merah & halia sambil dikacau. Akhir sekali masukkan semua buah-buahan & kacau sampai rata. Bila elok masaknya, angkat & sejukkan.

Posted at Friday, September 16, 2005 by nurdia
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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 sikit˛ 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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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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