Khamis, 11 Oktober 2012

Kaeng Som Pla (Thai Sour Curry)

 KAENG SOM PLA
 
 
Assalamualaikum wbt sume :-)),
 
Bertemu kembaliiii!! Suke tak? suke tak? ehehe.... Kita beberapa hari ni agak kebizian dgn kerja rumah dan kerja luar rumah ehehe... Blogwalking pun curik2 masa yg ada kdg tu terus blogwalking kekadang tu tgh hari kekadang petang atau tgh2 malam, ikut pd masa kita nakkkkk online :-))

Semalam kat komen bwh dr kak marsita, tanya pasal resepi kaeng som, dan minta maaf jugak kita ni jarang makan luar utk makan makanan thai jdnyaaaa, kita try n error, mlm tadi duk kaji2 resepi ni dan boleh bygkan dia ni mcm asam rebus, nak kata asam pedas jauh sekali sbb asam pedas ni di tumis, kalau yg ni main lebur sume dan penggunaan paste dia ada kelainan sikit sbb ada campur dgn daging ikan yg dah di masak, tak tahu lerr resepi asal mcm mana rasanya, tak cuba tak tahu kan kan ehehe... ni kita tengok kat satu website yg agak detail jugak cara2 nak masak dia ni, bhn2 dia tak ssh nak  buat paste dia ni dan rasanya kalau nak keaslian rasa tuu kenalah gigih menumbuk ya ehehe.. Since kita duk rumah tingkat2 ni kan, kita tak leh nak menumbuk sampai ler halus tumbuk setakat yg termampu sbb dulu dah kena komplen sbb bising, haish! org kat bwh ler nii ehehehe.. 

Buat kak marsita, akak cuba buat guna resepi ni ya n kita dah tambah sikit bhn2nya dan kita tak makan ikan darat jadinya kita gantikan dengan ikan laut :D Seriously, dis is so so so good than asam rebus! Kalau pestaim buat cuba jgn letak apa2 maksudnya jgn tambah daun kesum atau apa2 daun cuba ikut resepi tp kita tak ikut sbb ikut pd pemakanan kita ehehehe.. nak kena sekeh agaknya ni ehehe... Pla tu ikan ya :-))

Buat semua pengunjung arah terima kasih yg tak terhingga dengan setiap kunjungan :-)) InsyaAllah kita buat kunjung balas juga bila free, salam bertemu kembali insyaAllah :-)) 

KAENG SOM
Recipe : SHESIMMERS Thai Home Cooking

Author: 

Serves: Makes about 6 cups
 

A recipe for the base of kaeng som. Add desired vegetables and meat to this base to create Thai sour curry.
 
Ingredients
  • 10 grams dried red chilies (I use arbol), soaked whole in hot water until soft then drained well>>yg ni kita gunakan cili kering dr mesia :-))
  • 60 grams of peeled shallots, sliced thinly
  • 20 grams Thai shrimp paste>>Belacan
  • 1 teaspoon of salt
  • 250 grams skinless, boneless meat of poached trout or catfish>>yg ni kita guna fillet ikan merah
  • 6 cups of plain fish stock (made of nothing else but fish bones and water)>>kita guna air dr rebusan ikan merah tadi
  • 134 grams (1/2 cup) prepared tamarind pulp
  • 4 tablespoons fish sauce
  • 30 grams palm sugar
  • Tambahan>>yg ni kita tambah sedikit halia dan bwg putih dlm 1 atau 2 ulas sahaja
 

Sedaaappp sgt2! Kita letak zucchini n guna ikan tongkol :-)) 

Instructions
  1. In a granite mortar, pound the chilies and salt together until you have a smooth paste with no visible pepper seeds.
  2. Add the shrimp paste and continue to pound until smooth.
  3. Add the sliced shallots, a couple of tablespoons at a time, and pound until smooth.
  4. Add the fish meat and pound until you have a smooth paste.
  5. Put the fish stock in a pot and bring it to a gentle boil.
  6. Stir in the prepared paste, followed by tamarind pulp, fish sauce, and palm sugar.
  7. Once the palm sugar completely dissolves, taste and correct the seasoning as necessary. The flavor should be predominantly sour, then salty, and a little sweet.
  8. Your kaeng som curry base is now ready to be used right away or frozen.
  9. To assemble a 2-serving portion of kaeng som, bring 2 cups of the curry base to a boil in a medium pot, add desired vegetables. Once the vegetables are almost ready, add cubes of fish fillets or peeled and deveined shrimp and gently cook until the fish or shrimp is done.


Rabu, 10 Oktober 2012

Salted Caramel Macaron

 SALTED CARAMEL MACARON
 
 
Assalamualaikum wbt sume, :-))
 
 
Bertemu kembaliiii :-)) Nak menghabiskan baki putih telur buat kek lapis prune minggu lepas, tak tahu nak buat apa jadinya buat macaron sbb kwn jepun kita yg sorang ni suke macaron ehehe... nasib baik ler menjadik ye tak? kalau tak menjadik mesti tong yg kenyang ehehe..
 
Untuk resepi ni insyaAllah kita akn masukkan balik nanti sbb ada tugasan yg menanti :D Dan buat semua pengunjung arah insyaAllah kita akn buat balas kunjungan bila semuanya selesai nanti :-)) Terima kasih sekali lagi minta undur diri dan akn berjumpa kembali nanti utk update kembali resepinya insyaAllah!

SALTED CARAMEL MACARON
Source : NOT QUITE NIGELLA
Recipe from Baroque Patisserie
Ingredients
  • 250g Fresh Cream
  • 350g Granulated (castor) Sugar
  • 10g Fleur de Sel
  • 350g Butter
CARAMEL MACARON SHELL
 
Ingredients
  • 600g sifted TPT (300g Almond meal with 300g icing sugar)
  • 120g egg whites
  • Ingredients 2.
  • 300g Caster sugar
  • 75g water
  • 120g egg whites
  • food colouring
 

 tak berapa nak licin sbb tak jumpa ler pulak ayak kita yg halus tuu tsk tsk jumpanya ayak yg jaringnya besar2 jadnya permukaan dia tak mcm org yg kena suntikan ehehe...

Step 1. MAKING YOUR FILLING:
  • Chop your butter into small cubes
  • Weigh your sugar into a medium saucepan
  • Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil.
  • Commence cooking your sugar stirring occasionally to ensure that it caramelises evenly
  • When the sugar reaches a dark brown consistency remove from the heat and slowly pour in the hot cream whilst continuing to mix with a spatula
  • Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.
  • Pour the caramel into a shallow container and allow to cool in the fridge.
  • Beat the caramel mixture until light, shiny and smooth.
Step 2. MAKING YOUR MERINGUE SHELLS:
  • Add the colouring to the first batch of egg whites (1) above.
  • Mix the TPT with the egg whites, mixing vigorously until you have a smooth paste.
  • Mix the caster sugar, water and colour, commence cooking.
  • Place the old egg whites in a Kitchenaid mixer with the whisk attachment.
  • Once the sugar has reached 115°C commence whipping your egg whites until they reach ‘soft peak’ consistency.
  • When the sugar reaches 118°C remove from the stove and pour slowly on the still mixing egg whites.
  • Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.
  • Using a spatula commence incorporating the meringue into the TPT and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.
Step 3. PIPING AND COOKING YOUR MERINGUE SHELLS:
  • Using a plastic piping bag with no. 11 tip, pipe the shells onto a baking sheet according to the size template.
  • You should stop piping before the mix reaches the outside edge of the template.
  • Tap the tray gently on the side of the bench until the macaron reaches the size of the template.
  • Remove the template from beneath you baking sheet.
  • Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.
  • Cook the macarons according to the cooking guide for your type of oven
  • Once cooked, slide the paper off the tray and let the shells cool (preferably on a wire rack)
Jom jadik jiran kita ehehe... kita suke nak membuat tp mmg skrg ni manis2 tak lalu ler kat tekak huhu..

Selasa, 9 Oktober 2012

Roasted Lemon n Herb Chicken

 ROASTED LEMON N HERB CHICKEN
 
Assalamualaikum wbt sume!
 
Bertemu kembaliiiii!! tp agak kelewatan sbb kita hari ni pun bz ehehe... asyik bz jer kan mesti org kata, ika ni takde keja lain agaknya hihihi.... hari ni giliran g sekolah jadik volunteer minggu depan pun kena pegi lagi :-))
 
Untuk resepi nanti insyaAllah kita masukkan sbb nak uruskan baju2 dulu kat luar hujan nak kena pilih2 baju :-)) Buat semua pengunjung, terima kasih setiap kunjungannya, insyaAllah kita update kembali dan akn blogwalking bila free petang nanti insyaAllah! doa2 kan saya cepat abis buat kerja ya sbb selalu sgt suke curik tulang kikiki....
 
 
ROASTED LEMON N HERB CHICKEN
Recipe : FOOD DAILYBUZZ by Jessica Gavin

Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
A tender and juicy recipe for lemon and herb roasted chicken featuring some flavors from the summer! The tomatoes and lemon adds a wonderful brightness and additional flavor to the dish!
Ingredients>>kita ikut apa yg ada jerr :D
  • One 4 to 4 1/2 pound chicken
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, crushed and peeled.
  • 8 thyme sprigs
  • 4 sprigs of rosemary
  • 1 lemon
  • Vegetable Nest-
  • Half yellow onion, large dice
  • 4 carrots, peeled, trimmed and cut in half
  • 1 cup brussel spouts, halved
  • 3 stalks celery, trimmed and cut into large dices
  • 1 sweet potato, peeled and cut into large pieces
  • 1/2 fennel bulb cut into large dices
  • 1 1/2 cup baby tomatoes
  • 1 ear of white corn, cut into fourths
  • 1 lemon, cut in fourths
  • Vegetable oil, as needed
  • 6 tablespoons of butter, at room temperature

 Yg dlm pinggan ni utk org yg berdiet, kena mkn chicken breast ajerr :( part paling tak suke huhuhu.. kita suke daging yg licin2 kat peha tp kena sabooooooo :D agak pucat sbb takde kaler ijau ehehe...
 
 

Directions

  1. Remove the chicken from the refrigerator and let sit at room temperature for 1 1/2 to 2 hours.
  2. Preheat the oven to 475 degree F.
  3. Remove the neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken. Generously season the cavity with salt and pepper, add 3 garlic cloves and 5 sprigs of thyme, massage the inside of the birds to infuse it with the flavors. Add one whole lemon sliced in half into the cavity.
  4. Add some fresh rosemary and enough butter to cover the breast beneath the skin.
  5. Truss the chicken.
  6. Wash, cut and prepare all of the vegetables for the vegetable nest. Combine the onions, celery, fennel, corn, tomatoes, carrots, sweet potatoes and garlic in a bowl. Add enough vegetable oil to coat the vegetables, and season with salt and pepper. Spread the vegetables in a large cast iron skillet to roasting pan. Add remaining sprigs of thyme, rosemary and lemon slices to the vegetables.
  7. Rub some vegetable oil all over the chicken. Season generously with salt and pepper.
  8. Make a nest in the center of the vegetables and nestle the chicken in it. Cut the butter into 4 to 6 pieces and place over the chicken breast.
  9. Place chicken in the oven and roast for 25 minutes. Reduce the heat to 400 degrees F and roast for an additonal 45 minutes, or until the temperature registers 160 degree F in the meatiest portion of the bird- the thighs, and under the breast where the thighs meet the breast. The juices should run clear. If needed, return the bird to the oven for more roasting, and check every 5 minutes.
  10. Transfer the chicken to the cutting board and let rest for 20 minutes.
  11. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning and glazing them with the pan juices. Season with salt and pepper if needed.
  12. If there are any additional pan juices, separate from the vegetables, and make a quick sauce. Heat a small saucepan over medium low heat. Add about 1 tablespoon of butter and 1 tablespoon of flour. Whisk to create a roux and once it is a pale yellow, add the hot pan juices and continue to whisk until the sauce is slightly thickened. Add salt and pepper if needed.
  13. To Serve- Cut the chicken into serving pieces, and arrange over vegetables, serve with pan sauce if desired.

Isnin, 8 Oktober 2012

Kek Lapis Prune

 KEK LAPIS PRUNE

Assalamualaikum wbt sume :-)),

Apa khabar sume? buat apa tuuuuu?? ehehe... Minta maaf sbb beberapa hari tak online, kita masih seperti yg dulu tak mahu ulang2 ckp nanti org boring nak baca :-) Dan nak cepat sbb hari isnin ni kita bz sikit ada tambahan pulak, ada 2 org pesakit kat dlm rumah ni, jadinya ini aja yg mampu di persembahkan buat sementara waktu ni ya.

Buat semua pengunjung arah terima kasih setiap kunjungannya, dan insyaAllah kalau berkesempatan dan sihat tubuh badan ada kelapangan kita buat kunjung balas bila free :-)). Terima kasihhh sehingga berjumpa lagi nanti insyaAllah! Untuk resepi terima kasih buat along rozz cayangggg, mmg teramat sedapppp kek niiii, mkn terlebih sikit ambik 2 potong tsk tsk tsk.. cukup ler 2 potong ajerrr buat lepas gian, yang belen2 tu mcm biasalah lerr bbsitter kita ler yg jadi mangsa selagi dia tak tolak selagi tu lerr kita nak buat dan kita akn buat kek lapis ni bila di beri CUTI UMUM bg wanita2 sahaja :D ehehe... Salam 

KEK LAPIS PRUNE
Resepi Asal : ALONGROZZ

(Makes 9" square)
INGREDIENTS:
  • 16oz Butter
  • 190g Caster Sugar
  • 10 Eggs
  • 250g Condensed Milk
  • 1 packet (about 150ml) Coconut Cream
  • 8oz Kaya>>yg ni kita guna homemade kaya tauuuu sedapppp!
  • 200g Horlicks
  • 270g Hong Kong Flour>>guna tepung superfine/kek
  • 2 tbsp Pandan Paste
  • 1 tub Pitted Prunes
  • Cashew Nuts - stuff into prunes>>yg ni tak masukkan sbb takde


 yg bwh tu angus sikit sbb masa mula bakar 1st layer kita TERlupa guna api atas jerr sbb tak perasan butang oven tu api atas bwh hihihi... dah layer ke 3 baru perasan huh!


METHOD:
 
1. Cream butter & sugar until fluffy.
Add in eggs, one at each time while beating.
Add in the rest of ingredients in the above order.

2. Divide batter into 2 parts.
Add Pandan paste to one portion.

3. Grill plain portion, layer by layer until finish.
Grill one layer of pandan portion & arrange stuffed prunes.
Keep on layering pandan portion & prunes until finish.
Grill the second plain portion, layer by layer until finish.
Bake at 180C for the last layer.




Khamis, 4 Oktober 2012

Macaron au Chocolat et Caramel

 MACARON AU CHOCOLAT ET CARAMEL


Assalamualaikum wbt sumeeee :-)),

Cakkkkk! Apa khabar sume org? Moga2 diberi kesihatan yg baik insyaAllah! :-)) Hari ni bz sikit kena g tadika ada perbualan antara ibu n cikgu pasal ank2, ni baru nak free tp jap lagi ada kerja menantiiii tak lain tak bukannnnn bajuuuu2 lerrr yg dah rindu kat kita suh gosok ehehe...
Wait wait wait!!!! Kita makan 1 pcs ajerr mac kat atas nii, melepas gian nak buat macaron sbb sana sini org buat macaron huh! Sejak diet terus lupakan makanan2 yg manis2 lemak2 jdnya lama jugak ler tak asal skill nak buat kaki2 macaron ni kan ehehe... kek2 pulak? kek tunggu bbsitter dtg lerr baru projek minggu ni sbb hari sabtu kena g sekolah tak leh baking, kita pun tgh on diet skrg ni ececece...  td pun alhamdulillah mkn salad ajerr lagi tapi ingat jgn letak dressing sbb kalau letak dressing pun dah jadik tak sihat semakin bertambah kalori kecuali dressing yg di perbuat dr olive oil jgn lupa workout jugak ya :-)), petang2 nanti baru mkn beskut, dah rasa bdn ni mcm sedap sikit :D

Tak leh menaip berjela jela bukan ada org nak baca pun kan masing2 main scroll jerr tgk gmbr kan kan kan hihihi... Dah buat resepi ni dulu2 nanti g jer lah kat link yg kita letak kat bwh nanti ni ya, macaron ni ada 2 jenis, satu guna italian meringue iaitu masak gulanya sampai suhu yg ditetapkan n beat dgn putih telur sampai sejuk dan lagi satu guna diffrent method di mana mcm nak buat meringue biasa tuuu, kalau sapa2 yg ada alat suhu, rasanya italian meringue ni senang sikit, insyaAllah menjadik, tp tu lerr lain tgn lain kejadiannya kan kan, tak leh salahkan resepi :-)) Akhir kataaaaaa, selamat bertemu kembali insyaAllah! dan buat semua pengunjung arah, terima kasih setiap kunjungan :-))


Adaptation from: Macaron by Pierre Hermรฉ

Macaron au chocolat et caramel
Source: DAILYDELICIOUS by Pook

Boleh g SINI jugak :-))

Makes 30 

For The Macaron Base

  • 68g Almond Powder
  • 68g Caster Sugar
  • 25g Egg Whites
  • 27g Chocolate 78% Cocoa Mass

For Italian Meringue

  • 75g Caster Sugar
  • 17g Water
  • 25g Egg Whites

Caramel Filling

  • 70g Sugar
  • 30g Whipping Cream
  • 50g Salted butter

Method :


Preheat the oven to 170c.


Mix the macaron base: 

Melt the chocolate.
Sift together almond powder and icing sugar into a bowl, put the color, melted chocolate and egg white into the bowl. Use a pastry scrap or spatula to bring everything together. Set aside.

Make the Italian meringue:


In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 114°C, start whisking the egg whites.

The syrup is ready when it reaches 120°C; pour it over the egg whites and continue whisking until cold.

Make the macaron:

Mix together the base and Italian meringue.

The mixture should be softer and very glossy, a little stiffer then cake batter..


Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 2.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter). >>boleh tunggu bhgn atas kering dulu baru bakar :-))


Bake for 10 minutes (can be longer, depend on your oven). Remove from oven and cool on trays. Slide a knife under each macaron to release.

Make the caramel filling:

Put the sugar in a heavy saucepan, place the pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. While the caramel is still very pale add cream to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan.
Add the butter, and stir slowly until smooth.
Spoon the filling into a piping bag fitted with a 5mm nozzle. Pipe the filling into the macoronsSandwich macarons together.Refrigerate for at least 1 hour for filling to firm.



Rabu, 3 Oktober 2012

Bubur Kacang Hijau Wif Durian

 BUBUR KACANG HIJAU Wif DURIAN

Assalamualaikum wbt sume,

Hari ni agak hmmmmm....... buat bubur ni minggu lepas, hari ni kita makan salad jerr kikiki.... no comment 

Buat semua pengunjung arah terima kasih dgn setiap kunjungannya, insyaAlllah mlm nanti kita blogwalking :-)) Resepi sume org boleh buat cuma kita lagi suke masukkan durian tu seulas seulas gitu lepas masak sbb dlm bubur tu kita dah masukkan 2 sb lempuk durian :-)). InsyaAllah jumpa lagi esok hari insyaAllah! Salam..


Nikmat betul masa ambik isi durian tu ehehe...

Selasa, 2 Oktober 2012

Pepper and Onion Meatloaf

 PEPPER AND ONION MEATLOAF

Assalamualaikum wbt sume :-)),

Entri utk minggu ni semua adalah minggu lepas punyer menu :D Minggu ni kita dah sibuk sikit dan nak jogging2 balik kat bwh niii dan biasanya kalau dah mulakan senaman balik kita cuma makan salad aja mcm tak stabil pulak, berat segitu jugak tp bila tak bersenam rasa bdn mcm berat sgt2 aishhh!

Meatloaf ni sesuai di buat sandwich atau hamberger, ikut lah kesukaan hati, tp kalau dah namanya meatloaf haruslah size besor mcm tuuu pastu bakar :D Yg pasti sedappppp! mkn pulak bertemankan bawang2 n pepper, suke sgt! Kalau rajin boleh buat blackpepper sauce tp biasanya meatloaf mmg glaze dia mcm nii :-))

Tak leh lama2 minta undur diri, insyaAllah kalau berkesempatan kita blogwalking tgh hari nanti :-)) Buat semua pengunjung, terima kasih dengan kunjungannya :-)) Untuk resepi boleh klik ajer link yg kita dah masukkan tu ya, utk glaze kita ambik kat website lain nanti kalau sempat kita masukkan link utk glaze dia pulak :-))

PEPPER AND ONION MEATLOAF
Recipe : CURRY AND COMFORT

Ingredients:

  • 2 onions sliced (2 biji bawang besar, di hiris sederhana besar)
  • 2-3 bell peppers or sweet peppers sliced (2-3 biji Lada benggala merah atau kuning dan hijau)
  • 1 tsp dried basil (1sk basil kering)
  • 1 tsp dried oregano (1sk oregano kering)
  • Salt and black pepper (Garam dan serbuk lada hitam, boleh gunakan ajishio juga)

Meatloaf ingredients: (utk sukatan meatloaf kita dah kurangkan dan ikut keperluan)

  • 1lb ground chicken (200g daging ayam kisar)
  • 1lb ground pork (200g daging lembu kisar) di gantikan dgn daging lembu
  • 1Tbs grated garlic (1/2 sb bawang putih di cincang)
  • 2 tsp fennel seed (1/2 sb jintan kasar, ditumbuk sederhana halus)
  • 2 tsp seasoning salt (or to taste) (1sk garam atau sesedap rasa)
  • 2 tsp oregano (1 sk oregano kering)
  • 2 tsp poultry seasoning (Kita gantikan 1 sk serbuk pati lembu atau ayam atau vege, dihancurkan)
  • 2 tsp paprika  (1 sb serbuk paprika atau lebih ikut kepedasan)                                                                                              
  • 2eggs ( 1 biji telur di pukul sedikit)                                                                                               
  • red chili flakes to taste (Sedikit serbuk lada ikut kepedasan)                                                                         
  • black pepper to taste (Serbuk lada hitam sedikit)
  • 4-5 slices of bread mixed with 1/4 of milk and crumbled (Yg ni kita letak 1 1/2 sb serbuk roti dicampurkan dgn susu segar, tunggu sehingga lembut)
  • 1 sk sos tomato >>yg ni kita tambah
  • 1/2 biji bawang besar di cincang>>yg ni pun kita tambah


Glaze
  • 1/2 cwn sos tomato
  • 1 sk serbuk jintan halus
  • Sedikit bbq sauce
  • 1 sb madu
  • Sedikit sos tiram


Sesekali mkn mcm ni best :-))

Directions: 
  • Mix all meatloaf ingredients and form a loaf on a baking sheet. (Tip: line baking sheet with foil for easy clean up.)
  • Bake in a 375 oven for 20 minutes then apply sauce over the top of meatloaf and bake for another 20-25 minutes until loaf is cooked through.
  • In a pan saute the onions, peppers, salt, pepper, dried basil and oregano.
  • Serve meatloaf with peppers and onions.  You can accompany it with mash potatoes or any of your favorite meatloaf sides.  You can also make it into meatloaf sandwiches.  Enjoy.

Isnin, 1 Oktober 2012

1 2 3 4>>> Blueberry Chiffon Cake

 BLUEBERRY CHIFFON CAKE

Assalamualaikum wbt sume :-)),

Hari yang baru dan bulan yang baru :-)), Apa khabar semuanya? Moga diberi kesihatan yang baik sepanjang masa insyaAllah!

Sejak hari sabtu kita ada masalah nak mengedit gambar, rasanya laptop ni dah sakit sbb bila guna laptop ninja, ok ler pulak nak kuar gmbrnya, dr ditu mmg dah stress tahap maksima huhu.... Cuba lagi sampai ler ke hari ni mmg nasib kita lerrr agaknya, nak kena ganti lappy baru huh! Bukan tak nak beli yg baru tp lappy kat sini sume tulisan thai lerrr dia punyer butang2 keyboard nii, kita tak suke biar jepun tak pun korea ececece..... dah dpt tangkap apa masalahnya DATANGGGGG lagi satu masalahhhhhh haishh! dugaan kot biar menjadi org yg lebih sabar :-)) Bila post n3 dia tak nak kuar dan nak save pun tak boleh ada error pastu bila klik kat label kek utk n3 yg ni dia cuma kuar n3 yg ini sahaja, dari situ dah nmpk tahap kesabaran kita dah sampai ke kemuncakkkknya, terus shut down ini lappy malas nak online ehehe... Alhamdulillah ni tadi nmpknya dah ok :-))

Untuk resepi ni malas ler nak xplain byk2, buatkan utk bbsitter lagi sabtu lepas ni kita org panggil dia dtg lagi utk jagakan budak2. Kita semak resepi pulak :-)) Resepi dr blog HONEYBEESWEETS88, ikutkan resepi asal sumenya natural tp since kat sini pyh sikit nak dpt blueberry fresh kita guna yg filling punya ajaaaa pastu tmbh kaler pepel kok jadik pekat sgt hihihi.... 

Buat semua pengunjung arah, terima kasih dgn kunjungannya :-)) insyaAllah kita blogwalking malam2 sikit sbb arini tugas menghantar ank ke tuition :-)) Buat penyumbang resepi minta izin utk resepinya juga, tenkiuuuu!!! Utk terjemahan pulak tunggu kita free ya :-)) Salam bertemu kembali dan mudah mudahan tiada masalah lagi hendaknya insyaAllah aminnnnnnn....

ALL NATURAL BLUEBERRY CHIFFON CAKE
Recipe : HONEYBEESWEETS88

Ingredients for Fresh Blueberry Chiffon Cake (21 to 23 cm diameter):
Egg Yolk Mixture:

  • 5 egg yolks (5 biji kuning telur)
  • 100g of fresh blueberry compote (*see note)>>Yg ni kita gantikan 120g blueberry filling, masak sekejap atas api n letak jus lemon lebih kurang 2 sb)
  • 60ml fresh milk (60ml susu segar)
  • 80 ml corn oil (80ml minyak jagung)
  • 70g sugar (70g gula, nak kurangkan pon boleh tp rasanya tak pyh sbb dah sedap :-)) )
  • 130g Cake flour (130g Tepung kek>Tepung Ros)
  • 3 g salt (3g Garam)
*Note: Place 100g of fresh blueberry, 1 tsp fresh lemon juice and 2-3 tbsp caster suagr in a saucepan and cook mixture at low heat. Stir constantly and cook till the blueberries have burst and ozzed out it's juices. Once it thickens about 8 minutes, remove from fire and let cool for use later. (Dalam periuk kecik, masukkan 100g blueberry segar, 1st air perahan lemon dan 2-3 sb gula caster. Masak dengan api perlahan dan sentiasa di kacau sehingga blueberry segar td lembut dan mengeluarkan jusnya, jgn terlalu hancur. Apabila adunan pekat lebih kurang 8 minit, matikan api dan tunggu sehingga sejuk sebelum digunakan)

Egg White Mixture:

  • 5 egg white (5 biji putih telur)
  • 10g cornflour  (10g tepung jagung)
  • 70g sugar (70g Gula)




Method:
  • In a large mixing bowl, add in all of the egg yolk ingredients and mix well till everything is well incorporated and smooth. (Di dalam mangkuk yang besar, masukkan ke semua adunan utk kuning telur tadi dan kacau sehingga sebati. Yang ni kita gunakan whisk)
  • Preheat the oven to 175C. (Panaskan Oven dengan suhu 175c)
  • In another mixing bowl, add in all the egg white and beat using a mixer at medium speed till foamy. Without stopping the mixer, gradually add in the sugar and beat till stiff peaks. Turn the mixer to lowest speed, add in corn flour and beat till combined. ( Di dalam mangkuk besar yang lain, pastikan mangkuk bersih dr sebarang air atau minyak, masukkan putih telur dan terus memukul dengan kelajuan tinggi sehingga berbuih. Tanpa menghentikan mizer, masukkan gula dan sambung memukul sehingga adunan putih telur menjadi kental. Perlahankan mixer dan masukkan tepung jagung dan kembali memukul sehingga adunan sebati.)
  • Gently fold a quarter portion of the white mixture into the yolk mixture till well combined. Then add the yolk mixture to the white mixture and gently fold everything together till all is incorporated. (Dengan menggunakan kaedah kaup balik, masukkan 1/3 adunan putih telur ke dalam mangkuk yg berisi adunan kuning telur tadi dan kaup balikkan sehingga sebati, masukkan lagi adunan putih telur ke dlm adunan kuning telur tadi dan kaup balikkan adunan sehingga sebati dan buat sampai adunan putih telur tadi habis, gaul sebati.)
  • Pour the batter into a tube pan (no grease or non stick please) and place in the preheated oven to bake for 30 to 35 minutes. Tester comes out clean and it's ready. (Tuang adunan ke dalam loyang chiffon (JANGAN sapukan minyak atau  non stick) dan masukkan ke dlm oven yg telah di panaskan tadi dan bakar sehingga masak lebih kurang 30-35 minit. Dengan menggunakan bamboo skewer cucukkan dasar kek utk pastikan kek masak, jika keluarnya bersih boleh matikan api, jika masih melekat boleh sambung memasak sehingga masak) 
  • Remove from oven and immediately invert it to cool. Do not invert/ remove cake from pan until completely cooled. (Keluarkan dr oven dan terbalikkan loyang sehingga kek betul2 sejuk sebelum di keluarkan dr loyang)

     
     alhamdulillahhhhh! dia punyer blueberry berterabur ehehe..