Serabai Melaka

Gerenti BEST punyer!!! Resipi mak lang eton ku yang terel masak. Apa saja masakan melaka dia memang ada kelasss...perna satu hari mak lang eton bungkus kami nasi kosong dengan sambal ikan bilis dan dibungkus dgn daun pisang makan tepi laut....perrghhhhh sedap giler ok. So...sikit-sikit, dapat la korek resipi-resipi dia. Anyway...bagi sesiapa yang duduk di kepong and pernah makan NASI LEMAK ETON...and itulah kedai pak lang n mak langku... nak tau power ke tak..pergi and try ok...

Ok..berbalik pada serabai melaka ni. Ada banyak jenis serabai dan setiap jenis serabai lain rasa dan lain rupa dan lain resipi. Serabai yang aku maksudkan adalah campuran tepung gandum dan tepung beras di gaul dengan kelapa parut dan bukan santan. Di daerah kampun kelahiran bapaku ni, Masjid Tanah, serabai jenis ini biasanya dijamukan pada kenduri-kenduri arwah dan dimakan bersama pengat durian. Perghhh. Serious, siapa yang makan durian, cubalah resipi ni. Memang sedap. Siapa yang tak makan bolehlah dimakan dengan sira melaka.

Ok jom kita buat serabai.

Kalau kuali tu melekat, boleh guna taktik ni. Ambik sikit daun pisang dan letak minyak sikit dalam mangkuk. Lenyekkan diserata kuali yang puan-puan.




Serabai ni tak payah dibalikkan. Sebab tu bahagian atas putih bahagian bawah hitam. Di alaskan dengan daun pisang. Klasik!!



Pengat Durian.


Resipi

1 bungkus tepung beras (500g)
1 cawan tepung gandum
1 biji kelapa
1/4 paket ragi instant (bancuh air)

Cara-cara

1. Ambil 1/4 daripada 1 paket tepung beras dan campurkan dengan air. Masak di bawah api sederhana panas sehingga menjadi seperti bubur nasi. Sejukkan sebentar.
2. 3/4 paket tepung beras dan tepung gandum disatukan dan dicampur dengan 1 cawan air dan ragi yang telah dibancuh.
3. Campurkan tepung yang dimasak tadi dan masukkan kelapa dan garam.
4. Gaul sebati dan masak di atas kuali dengan api yang perlahan dan tutup kuali.


Enjoy!!!

Apam Manis

One of Malaysian desert....Apam manis. Need to be steamed and it will rise beautifully...





To be eaten with shredded young coconut.


Ingredient

750g flour
2 cups sugar
2 1/2 cup water
1/2 cup water for brown sugar
2 cup brown sugar
2 cups sugar
1 packet mauripan


Instructions

1. Heat the pot and pour 1/2 cup water and the brown sugar. Stop the heat when the syrup has turn golden. Let cool.
2. Stir sugar and water until dissolve. Add flour and mauripan and fold with a spatula.
3. Let the batter rest about 1 hour or it rise double the batter.
4. Prepare the steamer until boil.
5. Pour the batter into small containers and off to the steamer.
6. Stop the heat around 20mins and take out the apam.

Enjoy!

Dadih the pudding

Feel like strawberry...

Indonesian desert...pisang bakar

I have to admit, indonesians are creative in many ways...they are gifted with creative ideas be it about food, wood art, movies.....and of course their songs...ouh...i so love it. My honest opinion, indonesian people are the type of person who do things seriously...focus, honest....and bla bla bla....(cannot laa give so much credit, coz i am malaysian....huhu)

My own maid herself....she can cook (superb cook), bake, do house chores, take care of my children....and guess wat?? she can is plumber & electrician in the house. Enough said...they are creative!!!

And now..i am experiencing making a desert called "pisang bakar" or baked banana..idea taken originally from the country that makes so many creative inviduals...Indonesia







also can be eaten with ice-cream...flavor of ur choice...;)

Rain drops falling on my head...

Raindrops keep fallin' on my head
And just like the guy whose feet are too big for his bed
Nothin' seems to fit
Those raindrops are fallin' on my head, they keep fallin'

So I just did me some talkin' to the sun
And I said I didn't like the way he got things done
Sleepin' on the job
Those raindrops are fallin' on my head, they keep fallin'

But there's one thing I know
The blues they send to meet me won't defeat me
It won't be long till happiness steps up to greet me

Raindrops keep fallin' on my head
But that doesn't mean my eyes will soon be turnin' red
Cryin's not for me
'Cause I'm never gonna stop the rain by complainin'
Because I'm free
Nothin's worryin' me

[trumpet]

It won't be long till happiness steps up to greet me

Raindrops keep fallin' on my head
But that doesn't mean my eyes will soon be turnin' red
Cryin's not for me
'Cause I'm never gonna stop the rain by complainin'
Because I'm free
Nothin's worryin' me

This is one of my all time fav song...

Suatu petang yang indah...hujan turun bagaikan mutiara. Perut berbunyi seaakan berisik "pi la masak apa2...hang dak lapaq ka"...huhu

Ku gagahkan kaki ke dapur dan cuba untuk mencari sesuatu yang senang dimasak dan enak dimakan... and yes...alhamdullilah..adalah 2 genggam biji gandum.

Apa lagi...rebus jelah biji gandum tu...cepat. Nak rendam-redam elok aku pi lari beli dah siap, ye dok.

So peeps... kalau pi shopping barang makanan rumah tu, beli jer biji gandum ke, kacang hijau ke simpan. Mana tau berguna bila-bila. Boleh juga untuk serve guests.

Recipe

2 genggam biji gandum (direbus dalam 15mins)
2 cawan air
2 helai daun pandan
2 cawan air santan
5 tbsp gula pasir
3 sudu gula melaka

1. Biji gandum direbus dengan 2 cawan air selama 15 minit.
2. Masukkan air santan dan daun pandan, gula dan kacau sehingga mendidih.
3. Boleh tambah sedikit garam untuk menambah rasa. Hidangkan.

Memang enak dan nikmatnya makan semasa hujan di petang hari sambil melayan facebook...what the errkkk....eh biasalah tu...orang kat office pon curi-curi layan facebook..huhu

Tiramisu using the cream cheese..

Yummy.....ouh....arhhh...a must try recipe...!! Got it from my ex-school mate Suriatee...babe...thanks so much for your lovely recipe...It's easy and simple...the only thing is that...u have to find Savoiardi lady fingers/ tiramisu biscuits...i myself bought it @ Hock Choon, Jalan Ampang. But u may find it at some bakery shop like the one in Taman Lembah Maju, Yen Bakery Supply Enterprise. U can also make ur own lady fingers biscuits as well...i'll post the recipe later k.

Ingredients

250g cream cheese Philadelphia (room tempreture)

200g whipping cream

1/2 cup caster sugar

1 egg (room tempreture)

Savoiardi lady fingers

About 2 cups of Nescafe or any strong coffee flavor

Strawberry or rasberry

Bitter Cocoa powder

How to do it???

1. Dip the lady fingers quickly into the coffee one at a time and arrange them in rectangular serving dish. Set aside.

2. Whisk egg and sugar. Using a mixer add cream cheese until there's no lumps.

3. Add in whipping cream and mix until fluffy.

4. Cover the biscuits with the cream mixture.

5. Sift cocoa powder and arrange strawberries on last layer and chill for about an hour before serving.

Enjoy!!

Lava Molten Cake

with vanilla ice-cream...

without ice-cream..

ohh my GOD!

Home made TIRAMISU

Original recipe was taken from my mentor, pennylane ..i just substitute the strong coffe flavor with Nescafe.

250 gm mascarpone cheese

300 ml whipped cream

100 gm confectioners/powdered sugar

½ tsp vanilla extract

4 egg yolks

50 gm castor sugar

For assembling:

2-3 Tbsp instant coffee, dissolve with 150 ml warm water, let cool

1 Tbsp sugar (optional)

150 ml coffee –espresso or strong instant coffee dissolved in water– make sure you reach strong coffee flavor).

20 lady fingers biscuits

Garnish:Whipped cream and cocoa powder

Instruction:

1. Beat mascarpone cheese. Set aside.
2. Whip heavy cream and confectioner/powdered sugar until stiff. Set aside in refrigerator.
3. Beat egg yolks with castor sugar and vanilla extract until frothy and begin to thicken, then continue beating in a double boiler until the batter is warm to the touch. Remove from heat while continue beating until the batter reaches room temperature again. Turn off the mixer.
4. Fold mascarpone cheese into whipped cream, blend well using spatula or electric mixer at lowest speed. Fold in yolk batter, blend well.

Assembly:

1. Mix sugar, coffee, set aside.
2. Prepare rings, or springform pan, or tall glasses. Put one sheet of cake in a ring/pan.

3. Dip the biscuits in coffee mixture so it absorbs some liquid but still firm enough to hold its shape. Arrange the biscuit in a tall glass or ring or pan.

4. Pour 1/2 or 1/3 of tiramisu cream on the cake/biscuit base, level the surface with spatula. 5. Make 2 or 3 layers of these.

5. Garnish the top with whipped cream and cocoa powder.

Refrigerate for at least 4 hours for the cream to set and the flavor to blend nicely together.

my kind of desert....

PAVLOVA

Malaysian Desert

BUBUR KACANG