french bread

black raisin
choc chip
full cream milk

sugar
vanilla essence
whipping cream(anchor brand)
egg yolk

cinnamon powder





empty tray sapu minyak sekeliling supaya nnt bread tak lekat, roti potong 2inci, susun atas tray, 1st layer tabur chip n raisin, then buat lagi till 3 layer minimum, da setle tabur sket cinnamon powder, raisin, chip n sugar(a bit), then tuangkan full cream milk dlm tray roti tu, tuang secra rata, dont fill up sume yer, kang lembik plak, agak-agak roti da serap shj, oke?

pastu bakar dlm oven, 180celcius, 15mins, tp kena check jugak, evry 5mins tekan roti dgn lidi sate, if da keras, pull out the tray.

next is the yummmehh sauceee egg yolk+sugar+vanilla essence=kacaoooo, taste it, lemak tak? if lemakkk, niceeeee. next, on slow fire, masak whipping cream, kena slalu kacao, kalao tak dia merajok, haha, oke, agak-agak bila da boil, masokkan mix yolk tadi, slow-slow masokkan as it will came up dgn cepat, karng meleleh pulak, heh. pastu kacau kacau kacau kacau.. taste it, if kurang manis tambah gula

oke, if sume da setle, masok bread yg da bakar kt chiller dulu, bia coool down. yg sauce pon sama. pastu bila nak makan, cut the bread, pull out for a plate, panaskan dulu kt microwave fr about 25secs, then glaise with the sauce ))) yummmeh! sprinkle some cinnamon powder if nak kelainan! selamat mencuba!

to make a gudd fried calamari as easy as ABC


A.

Calamari (ring)
Full Cream Milk

B.

wheat flour 1/2 bowl
paprika powder 1teaspoon
curry powder 1teaspoon
chilli powder 1teaspoon
salt&pepper 1teaspoon



easy-easy. u just need to rendam the calamari with milk for 1hour. then mix all B ingredients. stir stir. after that put calamari into flour bowl. gaul-gaul. rest for 5mins. oil must be hot. or else ur calamari tak jadi

after ur calamari is golden brown, toss, n serve. put parmesan cheese on top for better taste

Can someone share with me beef/pork burger patty recipe?

Thank you!

This post has been edited by xphossis: Apr 12 2012, 01:55 PM

Bourdain's No Reservations had an episode on how to cook very basic stuff. Loved how the french guy made the burger

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Added on April 24, 2012, 4:08 pmDunno much about making patties other than mincing them up but I heard a good patty should be marbled with 20% fat

This post has been edited by Loto: Apr 24 2012, 04:09 PM

what's the best pisang to make pisang goreng?

Pisang emas, kot

This post has been edited by Loto: May 4 2012, 12:45 AM

Very informative stuff. Thanks dude

CUCUR UDANG LAMELOKA
Sesuai dimakan begitu saja atau boleh juga dijadikan lauk..

Bahan-bahan

1/2 kg udang
3 helai kacang panjang
1 jagung
3 ulas bwg merah
3 ulas bawang putih
tepung gandum
garam
air secukupnya

cara memasak:

1-campurkan udang yang sudah dibersihkan dan dibuang kulit dengan kacang panjang, jagung dan bawang yang telah dihiris halus
2-masukkan tepung gandum dan garam
3-tambahkan air secukupnya
4-goreng sampai garing

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Added on May 30, 2012, 10:12 am

BEGEDIL UBI KAYU LAMELOKA

Resepi family. Rasa dia ala2 cassava pith hush brown.
Crispy di luar dan lembut di dalam..Sedaaaapppp n very simple.

Bahan-bahan:

1 btg ubi kayu diparut halus
7 helai daun bawang
1 cili merah
tepung gandum
garam
air secukupnya


Cara memasak:

1-campurkan ubi kayu yg telah diparut dengan daun bwg dan cili merah yang sudah dihiris
2-masukkan tepung dan garam
3-masukkan air secukupnya (agak2 ja..jgn terlalu pekat or terlalu cair, mcm buat cekodok)
4-goreng hingga golden brown or garing

This post has been edited by PUSPEKA: May 30 2012, 10:17 AM

Caramelized Almond ( Like Alexis Tiramisu)



Have you ever wonder how?



Any Nuts (Almond, Cashew, Peanut, Hazelnut) - 150g *Toast in oven at 180c for 8-10 till Light Brown)

Sugar -150g
Water - 15g

1) Cook Sugar & Water till Caramelized
2) Add Toasted Nuts
3) Coat well and spread on parchment paper till cool
4) Makan =)


Can you all see the video?

This post has been edited by aki43: Jul 3 2012, 06:01 PM

tahts practically a praline right?

Anyone knows how to do those buttermilk(nai yau) chicken recipe?

Hi all,

I just wanna share with you some fruits enzymes that I made recently.
Below are the recipes for the pineapple blackberries and banana mango.
Drinking these fruit enzymes help our bodies digest, absorb nutrients while delivering oxygen throughout the body, thereby providing energy and immune boost.

I wish everyone good health and wellness. Take good care!


Ingredients 1:

1 pineapple (pre-peeled)
1 cup blackberries
2 lemons
300g rock sugar
300ml honey

Ingredients 2:

2 green banana (pre-peeled)
2 mangoes (pre-peeled)
1/2 cup dried figs
2 lemons
300g rock sugar
300ml honey

Instruction:

1. Clean and dry all fruits, utensils and glass containers.
2. Use boiling water to sanitize utensils and glass containers.
3. Cut and slide all the fruits.
4. Pace all the fruits and rock sugar into the bottle, in the following sequences: Lemon in the 1st layer, pineapple- 2nd layer, blackberries- 3rd layer, lemon again- 4th layer, rock sugar- 5th layer and so on.
5. Top up the uppermost layer with honey before putting on the lid, leave some air space at the top.
6. Leave it in a dry and cool place for 3 weeks fermentation.
7. If black/greenish/brownish colour mould is seen, everything has to be disposed off.
8. Once the enzyme is ready, pour the liquid enzyme into a new storage bottle and keep it in the fridge.
9. Add 3 teaspoons of enzyme into a glass of water and drink it in the morning or before meal.
10. For banana mango enzyme, repeat above steps and replace the fruits with green bananas, mangoes and dried figs.
11. Enjoy your fruit enzymes! =)

Recipe taken from: http://karsimple.blogspot.sg/search/label/Fruit%20enzyme




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I want to share/save some of my pickled egg recipes here. It's unusual, but you should try to make it at least once. It's a treat you can't buy in Malaysia.

Basic formula:

1/2 cup of vinegar
1/2 of water
2 tp of salt
1 tp of sugar

Steps are the same as below, minus cooking spice.

Soy Sauce and Spice Pickled eggs

For about 4-6 eggs. Double parts for every extra 4-6 eggs.

1 part rice vinegar
1/2 part soy sauce
1/2 part water
Cinnamon (I used about 1 and a half sticks)
Star anise (used 5)
Black peppercorns (used about half a handful, roughly about 20 peppercorns)
Some salt for extra saltiness, if you prefer salty pickles.

IMPORTANT: Make sure you sterilize the jar of your choice by bathing it in hot water or heating it in the oven. It's very important to be as clean as possible.

1.Crush the spices first with a motar+pestle or your preferred crushing equipment.
2. Mix the solution into a pot. Throw in the spice when it starts to simmer. Boil it over a low flame for about 10 minutes or else it'll bubble over.
3. When ready, turn off the flame and let it cool a bit.
4. Put the hard boiled eggs in the jar and pour the solution while it's still quite hot.
5. Set aside for 1 week if you use small-medium eggs. 2 weeks if you're using large eggs (standard supermarket size is 'large')

If vacuum properly, it can last up to 6 months.

If your lid pops off with no resistance, the vacuum seal has failed and you can't store it for months anymore.

This post has been edited by Sophiera: Oct 23 2012, 02:03 AM

anyone here got seacucumber soup recipe?

Quite rare ppl boiled soup with sea cucumber as the smell itself is errrr

I'm from northern part of M'sia, we used to stew it with mushroom (oh yea maybe the easiest way haha)

Try google search for the recipe, good luck =)

Make your "shiong tong"

Get a crunchy sea cucumber, I suggest a good "zhu po sam"..

If it is a dried sea cucumber, put inside water and steam it for 1.30hour - 2 hour.. let it cool, change new water and keep inside fridge..repeat again the next day

Do this steam, cool and keep inside fridge until the sea cucumber become bouncy to your finger touch..

Open the sea cucumber and clean inside with a spoon..

P/s : do not have any oil spill into the sea cucumber or any rice inside the water or else the sea cucumber will spoil..

Now u have your sea cucumber nicely expanded..

Bring the "shiong tong" to double boiler, put in what u want to put, eg dried scallop, black chicken, Chinese bacon(not too much or else too salty), fish maw, abalone, etc etc..

Slow cooking for like 4 - 8hours..and finally add in the sea cucumber 30minutes - 1hour before the soup done..if add too early the sea cucumber will become too soft or might melted completely depending on how soft u expand the sea cucumber earlier..

Creamy Fresh Mushroom Soup



Ingredients:
300g fresh shitake mushrooms/abalone mushrooms, sliced
2 tbsp butter
1 big onion, peeled and diced
2 tbsp plain flour
600ml water
250ml milk
1 cube chicken stock concentrate

Seasoning:
Salt, pepper and black pepper to taste
1/2 tsp mixed herbs/oregano
50g canned button mushrooms, chopped

Method:
1. Melt butter in a stockpot, stir-fry diced onion until soft. Add in flour, fresh mushrooms and stir well.
2. Add in water, milk, chicken stock concentrate and bring to boil at high heat. Lower the heat and simmer for 30 minutes.
3. Add in seasoning and stir well. Remove from heat.
4. Blend the mushrooms soup in a blender until smooth. Return the soup to stockpot, and bring to boil. Remove from heat and keep warm

A little late, but I present to you my quick and easy home made burger.

500gm of minced beef
2 eggs
2 medium sized diced white onion
1/2 teaspoon black pepper
Pinch o' salt
4 tbsp butter for frying

Mix diced onions, eggs, salt, and pepper together.
Form 1.5cm thick patties.
Fry in pan with butter.

Made by trial and error in college dorm kitchen. Cheers!


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anyone make pandan layer cake before? mind sharing the recipe?

All pisang can..The best one Pisang Raja.. Seldom use pisang emas cause it's better makan terus.
Janji that pisang no biji inside.. That's all.. All of course the batter must be sedap also