Bubur lambuk
quinnie@myresipi.com
tengok kat tv..pakcik yg masak ni..pakcik yg masak bubur lambuk kat kg baru..
Created on : 06-09-2008
Print
E-mail kepada kawan
Tulis Laporan
Bahan-bahan ( sekeluarga )
1 cawan beras (kalau rasa sikit boleh letak 2 cawan)
1 sudu besar minyak sapi
2 sudu besar minyak masak (saya guna minyak masak biasa tapi pakcik tu guna minyak kelapa kalau tak silap)
1 kulit kayu manis, 1 bunga lawang, 2 bunga cengkih, 2 buah pelaga
daging (ikut suka la..kalau suka byk daging isi byk..kalau tak letak sikit just tuk perencah)
segenggam udang kering
2 helai daun pandan
1 sudu kecil halba
1 sudu kecil jintan kasar
1 biji bawang besar - hiris
3 biji bawang putih - hiris
2 inci hali - di blend dengan 2 cawan air dan ditapis
1 sudu kecil serbuk lada hitam ( saya guna lada hitam biji dan tumbuk)
2 cawan santan pekat (kalau nak kurang pun boleh)
6 biji bawang merah - buat bawang goreng
daun sup dan daun bawang
garam secukup rasa
air secukupnya
Cara-cara
panaskan minyak sapi dan minyak masak..setelah panas tumis bawang besar dan bawang putih...tumis hingga naik bau..tak yah goreng sampai kuning
lepas bawang dah naik bau...masukkan daun pandan, kulit kayu manis, bunga lawang, buah pelaga, jintan kasar, bunga cengkih dan halba hingga naik bau.
kemudian masukkan daging.. masak hingga daging keluar air...dah keluar air daging..masukkan air halia...biar didih.
lepas tu masukkan air biasa...agak2 le banyaknya tuk masak nasik tu nanti..biar didih
dah didih air..letak serbuk lada hitam yg dibancuh dengan sedikit air.
masuk kan beras..masak hingga beras jadi hancur..kalau tak cukup air boleh tambah lagi..
selepas beras dah hancur..letak kan garam dan udang kering.
kemudian boleh la letak pati santan..ikut suka la..kalau tak nak lemak sgt boleh kurang kan santannya. masak hingga bubur pekat.
bila dah pekat boleh la letak bawang goreng, daun sup dan daun bawang.
nota: saya kalau masak bubur ni suka campur sayur2 sendiri...contoh: cili hijau yg di belah dua, buah tomato yg dibelah 4, carrot dan kacang tanah.
Monday, 24 August 2009
Tuesday, 18 August 2009
OPERA CAKE II
yield: Makes 6 to 8 servings
active time: 2 hr
total time: 3 1/2 hr (includes chilling buttercream and glaze)
There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator... more ›
var recipeIntroText = "There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.";
subscribe to Gourmet
IngredientsFor almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
Special equipment: a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag
Preparation
Make sponge cake:Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.
Make coffee syrup:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.
Make coffee buttercream:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).
While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.
Make glaze:Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.
Assemble cake:Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.
Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.
Cooks' notes: If you can't find almond flour, you can pulse whole almonds with the confectioners sugar in a food processor until powdery (be careful not to grind to a paste). To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently. Opéra cake can be made 2 days ahead. Cover sides with strips of plastic wrap and top of cake loosely with plastic wrap (once glaze is set) and chill cake. Remove plastic wrap from top immediately after removing cake from refrigerator and bring cake to room temperature, 30 minutes to 1 hour.
active time: 2 hr
total time: 3 1/2 hr (includes chilling buttercream and glaze)
There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator... more ›
var recipeIntroText = "There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.";
subscribe to Gourmet
IngredientsFor almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
Special equipment: a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag
Preparation
Make sponge cake:Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.
Make coffee syrup:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.
Make coffee buttercream:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).
While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.
Make glaze:Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.
Assemble cake:Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.
Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.
Cooks' notes: If you can't find almond flour, you can pulse whole almonds with the confectioners sugar in a food processor until powdery (be careful not to grind to a paste). To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently. Opéra cake can be made 2 days ahead. Cover sides with strips of plastic wrap and top of cake loosely with plastic wrap (once glaze is set) and chill cake. Remove plastic wrap from top immediately after removing cake from refrigerator and bring cake to room temperature, 30 minutes to 1 hour.
OPERA CAKE
Gioconda biscuit
125 g non bleached powdered almonds
125 g sugar
30 g flour
4 egg yolks
25 g butter
4 egg whites
20 g sugar
Chocolate ganache
5 g instant coffee
200 g bittersweet couverture chocolate
150 g 35% cream
Coffee buttercream
15 g instant coffee
200 g sugar
70 g water
2 eggs
200 g unsalted butter
Glazing
80 g bittersweet couverture
80 g 35% cream
80 g 35% cream
Gioconda biscuit:
Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool and add to the mixture. Spread the preparation on parchment paper. Cook at 250 ºC 5–7 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.
Coffee buttercream:
Cook the sugar in 70 g of water until it reaches the small ball degree. Add 1 whipped whole egg and one yolk to the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.
Chocolate ganache:
Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.
Combination:
Divide the rolled out Gioconda biscuit dough into 3 equal parts. Spread the ganache on a first layer of dough. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake.
Traditionally the word "Opera" is written on the cake. Certain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted. Others choose an edible gold leaf cover giving the dessert a more "theatrical" touch. Jacques Torres, a star pastry chef at New York's chic Le Cirque restaurant, serves the cake with a small, 10 cm-high chocolate stove. The waiter then takes two tiny chocolate pans from the two "burners" on the stove and pours a fruit sauce directly on the cake.
Monday, 17 August 2009
(Whipped) Chocolate Ganache
zachoes@myresipi.com
Resepi diambil dan diuji dari Allrecipes.
Bahan-bahan ( Hias sebiji kek 6" )
125g bittersweet atau cooking coklat, dihiris
120ml heavy cream/fresh cream/non-dairy cream
Cara-cara ;
Masukkan coklat yang dihiris ke dalam mangkuk
Didihkan cream dalam periuk kecil di atas api kecil. Didihkan hingga timbul buih-buih ditepi periuk.
Masukkan hirisan coklat dan kacau guna whisk hingga cair dan sebati.
Tutup api dan biarkan sejuk pada suhu bilik sebelum dituang atas kek. Ni bagi membolehkan molekul-molekul coklat sebati dengan cream.
Atau kalau nak guna untuk icing atau filling, simpan di dalam peti ais (sebaiknya semalaman) sebelum dipukul hingga gebu dan ringan (cream akan bertukar warna coklat cair).
zachoes@myresipi.com
Resepi diambil dan diuji dari Allrecipes.
Bahan-bahan ( Hias sebiji kek 6" )
125g bittersweet atau cooking coklat, dihiris
120ml heavy cream/fresh cream/non-dairy cream
Cara-cara ;
Masukkan coklat yang dihiris ke dalam mangkuk
Didihkan cream dalam periuk kecil di atas api kecil. Didihkan hingga timbul buih-buih ditepi periuk.
Masukkan hirisan coklat dan kacau guna whisk hingga cair dan sebati.
Tutup api dan biarkan sejuk pada suhu bilik sebelum dituang atas kek. Ni bagi membolehkan molekul-molekul coklat sebati dengan cream.
Atau kalau nak guna untuk icing atau filling, simpan di dalam peti ais (sebaiknya semalaman) sebelum dipukul hingga gebu dan ringan (cream akan bertukar warna coklat cair).
Sunday, 2 August 2009
blueberry crumbs pie
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Subscribe to:
Posts (Atom)
