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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 29, 2005
Australian Marble Cake

 

bahan-bahannya:

350g gula (boleh dikurangkan jika tak suka manis)
 275g tepung gandum/cake flour
1sm cocoa powder
1st baking powder
 1st vanilla
290g butter
25g tepung susu
120 g cooking chocolate (dicairkan guna double boiler)

1/2 st garam

10 kuning telur
6 putih telur

2sm susu manis

 

Cara-caranya:

1) Pukul putih telur bersama gula hingga pekat masukkan kuning telur satu persatu pukul terus hingga kental

2) Mentega dipukul asing + 2sm susu manis + vanilla

3) Campurkan(1) dan (2) masukkan bahan tepung

4) adunan diambil 1/3 dicampur dgn chocolate cair dan cocoa

5) Susun berganti-ganti seperti kek marble biasa

6) Bakar dgn suhu 160"C.

 


Posted at Thursday, September 29, 2005 by nurdia
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Kek Kukus

KEK KUKUS BUAH-BUAH

5 butir telor (sejukkan dalam peti sejuk)

225 gm gula melaka

150 gm susu cair dalam tin

220 gm tepung gandum

100 gm minyak jagung atau minyak zaiton

1 sudu besar ovalette

1 camca baking powder

½ sudu tea garam

 Cara2nya

Satukan semua bahan di atas kecuali minyak dan buah-buahan. Pukul dengan mesin pembancuh hingga cukup pekat. Kemudian masukkan minyak dan kacau hingga rata. Bahagikan adunan ke dalam dua bahagian. Sapu tin pembakar yang bulat atau loyang berukuran 28 cm dengan mentega. Tuangkan sebahagian adunan itu, taburkan setengah bahagian buah dan kukus kira-kira 15 min. Tuangkan adunan yang satu lagi dan taburkan baki buah. Kukus lagi 15 minit.

 KEK KUKUS JAGUNG

 

10 biji telur

350 gm mentega

3 sudu makan susu pekat

3 sudu makan nestle cream

1 sudu tea vanilla

1 tin sweet corn (cream)

350 gm gula castor

200 gm tepung gandum

1 sudu tea baking powder

 Cara2nya

Pukul mentega hingga kembang, kemudian masukkan kuning telur satu persatu dan pukul hingga rata. Selepas itu barulah masukkan nestle cream, susu pekat, vanilla dan pukul lagi hingga cukup kembang. masukkan pula jagung dan kacau rata-rata.

Putih telur dan gula dipukul hingga kembang dan masukkan adunan kuning telur ke dalamnya dan kacau rata-rata. Selepas itu masukkan tepong gandum yang sudah diayak dengan baking powder kacau rata.

Bahagikan adunan ke dalam tiga bahagian dan warnakan, masing-masing dengan warna cokelat, kuning dan hijau.

Sapukan tin pembakar dengan minyak. Tuangkan adunan cokelat dan kukus selama 10 – 15 min. Kemudian ulang satu-persatu dengan warna yang lain.


Posted at Thursday, September 29, 2005 by nurdia
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Monday, September 26, 2005
MEE KUAH PEDAS

BAHAN (A) :-

3 camB minyak masak
1 liter (lebih-kurang 4 cawan) air
1 kg mee kuning (dicelur & ditoskan)
150 gm keledek (direbus & dilecek/dikisar halus.  kalau guna keledek
oren, lebih sedap lagi)
125 ml sos tomato
100 gm kacang tanah (disangai & dikisar)
garam & gula secukup rasa

BAHAN (B) :-

2 camB ketumbar
1 camB jintan manis
1 camB jintan putih
3 camB udang kering
40 gm ikan bilis

BAHAN (C) :-

1 labu bawang besar
4 labu bawang merah
3 ulas bawang putih
10 tangkai cili kering
1 tangkai bunga kantan
3 camB tauchu
1 cm belacan

BAHAN (D) - hiasan :-

4 biji limau kasturi (dibelah 2)
3 tangkai daun bawang (dimayang)
5 tangkai daun sup (dimayang)
2 biji tomato (dibelah 6 atau 8)
4 butir telur (direbus & dibelah 4)

CARA-CARA :-

1.Sangai bahan (B) dan kisar halus.  Ketepikan.
2.Kisar halus bahan (C) dan ketepikan.
3.Panaskan minyak, tumis bahan (C) hingga wangi.
4.Masukkan bahan (B) dan kacau hingga terbit/pecah minyak.
5.Masukkan air, keledek lecek dan sos tomato. (NOTA : kekadang keledek
tu akan bergumpal, so, kuah kena dikacau sehingga keledek tak
bergumpal lagi)
6.Setelah kuah pekat, masukkan kacang tanah, garam dan gula.  Masak
hingga mendidih, kemudian tutup api.
7.Siap untuk dihidang panas-panas bersama mee kuning dan bahan (D).




Posted at Monday, September 26, 2005 by nurdia
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Tuesday, September 20, 2005
PUDING COCKTAIL



Sumber: Linot9778

Bahan-bahannya

2 peket agar-agar
1 liter air
1 tin susu cair
1/2 tin cocktail buah-buahan
1 sudu teh esen vanilla
Gula

CARA-CARA :-
1. Masak agar-agar dengan air.
2. Masukkan gula (ikut suka nak manis mana).
3. Tapis apabila semua agar-agar telah cair.
4. Naikkan semula atas api & masukkan susu cair & esen vanilla.
5. Kacau perlahan-lahan sehingga mendidih.
6. Pindah ke dalam bekas acuan & biarkan sejuk.
7. Masukkan cocktail buah-buahan & letak di dalam peti sejuk.
8. Apabila puding cukup keras, keluarkan & potong.
9. Sedia untuk dihidang.


Posted at Tuesday, September 20, 2005 by nurdia
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CHEESECAKE



Sumber: Haruki_Naoki

Bahan-bahannya

kek span
250g cream cheese philadelphia
60g gula
200 ml fresh cream/whipping cream
1 biji telor
1 sudu besar lemon juice

#semua saya blender sekali..pakai blender ja..kalau cam tersekat2...kacau sket pastu blender lagi..tapi make sure lah cream cheese tu dah lembut ..maknanya tak ler keras kejung keluar dari peti ais..

pastu letakkan kek span kat dalam springfoam...tuang adunan cream cheese tadi..unutk jadikan cam rupa kek dalam gambar tu...amik sikit cream cheese tu..campurkan dengan sedikit serbuk koko yg dilarut kan dgn air panas ataupon pakai jer kalau ada coklat cair hershey(sp??)..pastu buat bulatan besaq..kemuadian bulatan kecik sket..seterusnya sampai tengah..pastu amik lidi...tarik dari tengah..garisan ....jadilah cam spider web tu...

then bakar for 30 min..sejukkan for 3 hour...itu sahaja..

kalau dari kek saya tu..saya  pakai springfoam saiz 20cm.

selamat mencuba..resepi yang mudah ni...

P/s:mana2 cream cheese philly ni mmg ada recipe ni kot kat belakang dia..cuma pakai biskut kot..saya tak sure tapi yang kat sini mmg ada lah..resepi ni..


Posted at Tuesday, September 20, 2005 by nurdia
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GINGER BEEF WITH PEPPERS



Sumber: NoorMasri

Bahan-bahan:
500 g daging
2 sudu kecil kicap
2 sudu besar minyak bijan
1 in halia} hiris
2 sudu kecil cuka
1 sudu besar air
1 sudu kecil garam
1 sudu kecil tepung jagung
2-3 ulas bawang putih } cincang halus
1/2 sudu kecil serbuk rempah lima (chinese five spice)
1 biji lada benggala hijau } potong dadu
1 biji lada benggala hijau } potong dadu
5-6 tangkai cili kering } potong serong2
2 sudu besar minyak masak utk menumis

Cara membuat:
Gaulkan di dalam mangkuk daging, kicap, minyak bijan, halia, cuka, air, garam dan tepung jagung
Kacau sebati perap selama 20 min
Panaskan minyak masukkan bawang putih, cili kering serta rempah 5
Kacau hingga naik bau kemudian masukkan bahan perapan
Kacau sehingga daging masak kemudian masukkan lada benggala
Kacau selama 2-3 min boleh lah diangkat

Posted at Tuesday, September 20, 2005 by nurdia
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COFFEE PECAN MUFFIN





Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 12 medium muffins

 

    180g all-purpose flour

    195g superfine flour
    5 tsp baking powder
    1/2 tsp salt
    210g castor sugar


    2 large eggs, lightly beaten
    300ml milk

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

   

    200g pecans, toasted and 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. Dissolve instant coffee powder in milk.

  4. In another mixing bowl, combine egg, coffee solution and melted butter.

  5. Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold chopped pecans into batter. The batter should look lumpy. Do not overmix.

  6. Divide batter into 12 muffin cups. 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 Tuesday, September 20, 2005 by nurdia
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MEATFLOSS BUNS

 



Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 10

 

210g high protein/ bread flour

90g all purpose flour

7g instant dry yeast

90g water

5g bread improver

6g milk powder

3g salt

60g castor sugar

1 small egg

40g butter

40g whipping cream

Meat floss, pork or chicken

 

 

METHOD:

  1. Add all dry ingredients, except meat floss, in a mixing bowl. Mix with dough hook at slow speed for 1 minute.

  2. Add water (Note 1), egg and whipping cream and continue to mix on slow speed for 1 minute.

  3. Continue to mix for 3 minutes on medium speed until a dough is form.

  4. Add butter gradually and mix for approx. 10 minutes on medium speed until gluten is fully developed, i.e. elastic, smooth, non-sticky and pull-away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks.

  5. Prove dough in a greased stainless steel bowl for 1-1½ hours, covered with a damp cloth. Leave in a warm place until dough is double in size (Note 2).

 

 

 

 

 

  1. Punch the dough down to release gases produced in the proving process. Divide dough into 60g portions and round up. Rest for 5 minutes.

  2. Roll the a dough out as shown in Pic. 1. Roll the sheet of dough like swiss roll from the top edge (Pic. 2). Mould the dough with your fingers such that the centre is thicker than the two edges (Pic. 3).

  3. Prove the dough for another 45 minutes until double in size.

  4. Bake in preheated oven at 190 degC for 15-20 minutes until golden in colour.

  5. Turn buns on to a wire rack and let cool completely.

  6. Make a cut in the centre of the buns. Spread thin layers of mayonnaise at the cut and on the surface of the buns. Dip into meat floss.

 

NOTES:

  1. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. Please adjust water content of this recipe accordingly.
  2. Use the "finger-tip" test to check if the dough has fully risen. Press dough with your finger tip. If the impression stays, it is ready to go on to shaping. If the impression springs back, continue proving.
  3. Time suggested for proving/rising is approximate only. Please adjust time depending on weather. If you have any problem regarding proofing, please contact Jo in Message Board.

  4. Do not over-prove your dough as this will result in beer-taste and crumbly bread.

  5. 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.

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


Posted at Tuesday, September 20, 2005 by nurdia
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Snowy Heart cookies



Bahan-bahannya:

  • 500gm tepung kanji (aka tepung ubi kayu)
  • 800gm tepung gandum
  • 16 ozs ghee (1 tin ghee yg kecik)
  • 12 ozs gula aising (1 oz = 28 g)
  • 1 sudu teh soda bikarbonat
  • Susu Nespray (atau mana2 susu yg sedaplah, kalau susu yg ada honey pun sedap kot. Roz guna susu Nespray utk budak besar, tak tau lah pulak apa rasanya kalau guna susu formula anak ek…)  

Cara-caranya:

  • Ayak tepung kanji, tepung gandum dan soda bikarbonat
  • Pukul ghee dan gula halus hingga sebati
  • Masukkan campuran tepung sedikit demi sedikit dan gaulkan hingga tepung hingga sebati.
  • Kalau adunan masih tak boleh dicanai dan terap, tambahkan tepung gandum sikit2 dan uli hinggalah adunan boleh dicanai.
  • Canai alas plastik, terap dan bakar dengan api sederhana (oven kita yg pakai nombor 1 hingga 5, kita pakai nombor 3 dan bakar dalam 10 min, kalau oven yg lain tu, agak2lah ek...tak leh nak nolong)
  • Bila dah masak sira dengan susu Nespray.
Biskut ni bila dah masak jadi putih, tak yah bakar sampai kekuningan
 
(Btw, untuk percubaan minggu ni Roz buat ¼ adunan je, dpt dalam 60++ keping, bila dah jadi ni confident sikit, next time boleh buat 1 adunan penuh)


Posted at Tuesday, September 20, 2005 by nurdia
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Monday, September 19, 2005
Resipi kuih semperit


Bahan2nya:
250grams mentega
90 grams gula ising
1 biji telur kuning
1/4 sudu besar garam
320grams tepung serbaguna
120grams tepung jagung
2 sudu besar susu
1/2 sudu rose essence
cherry utk hiasan

Cara2:
pukul mentega dgn gula,telur,garam,rose essence sampai kembang. Masukkan susu dan pukul lagi sehingga rata. Masukkan tepung serbaguna dan tepung
jagung sedikit demi sedikit.Gaulkan bahan2 tadi sehingga menjadi dough dan tidah melekat kat tangan. Pas tu dah bolih tekan menggunakan acuan kuih semperit dan letakkan cherry di atas.. Bakar selama 15 minit

Posted at Monday, September 19, 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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