KEK LAPIS ice cream soda (SOURCE: Rozzan)
Ingredients :-)
300 g butter
120 g sugar
1 / 2 camca the ovallate
6th grade A eggs
220 g sweetened condensed milk
100 g horlicks
1 1 / 2 camca essence tea ice cream soda
1 camca the blue dye
50 g raspberry jam (select without the sugar, no selling kat Tesco/Giant/C4)
1 camca raspberry tea essence (optional, not mat put it)
1 camca the pink dye
160 g Hong Kong flour (wheat flour use mat)
HOW to make :-)
1. Lenser tin measuring 7 x 7 x 3 inches with butter, covering policy paper with oil cans, paper lenser also just oil. Heat oven at a temperature of 190C (fire above and below).
2. Rotate sugar, butter and ovallate with high speed for 7 to 8 minutes. Enter the eggs one by one as they turn to fluff (range eggs for 1 time = 1 minute).
3. In the medium speed, add sweetened condensed milk and horlicks. Rotate flat for 2 - 3 min. Change in kejuan flour slowly and enter and obscure slang for 1 to 2 minutes. If I use slang flour shall spatula.
4. For the dough into 3 equal parts. 1 part mixed with the essence of ice cream soda and a blue dye, stir well. 1 part with raspberry jam, raspberry essence (if using) and pink coloring, stir well and 1 color on the original (plain).
5. Sudukan 3 1 / 2 camca large plain dough, and baked until ratakan cooking (6 - 7 minutes). Remove and press a little, then ratakan dough is colored blue, and ratakan fuel, but this time, exchanged fire on fire "grill" and the temperature was 200C, baked until cooked (6-7 minutes). Create a method similar to pink and the next layer of cake until ready
BAHAN-BAHANNYA :-)
300 g mentega
120 g gula halus
1/2 camca teh ovallate
6 biji telur gred A
220 g susu pekat manis
100 g horlicks
1 1/2 camca teh esen ais krim soda
1 camca teh pewarna biru
50 g jem raspberry (pilih yang tanpa gula, ada jual kat Tesco/Giant/C4)
1 camca teh esen raspberry (optional, mat tak letak pun)
1 camca teh pewarna merah jambu
160 g tepung Hong Kong (mat guna tepung gandum)
CARA MEMBUATNYA :-)
1. Lenser tin berukuran 7 x 7 x 3 inci dengan mentega, alas dasar tin dengan kertas minyak, lenser juga kertas minyak tadi. Panaskan oven pada suhu 190C (api atas dan bawah).
2. Putar gula, ovallate dan mentega dengan kelajuan tinggi selama 7 - 8 minit. Masukkan telur satu persatu sambil terus memutar hingga kembang (jarak waktu untuk 1 biji telur = 1 minit).
3. Pada kelajuan sederhana, masukkan susu pekat manis dan horlicks. Putar rata selama 2 - 3 minit. Tukar pada kejuan perlahan dan masukkan tepung dan gaul sebati selama 1 - 2 minit sahaja. Kalau nak gaul tepung menggunakan spatula pun boleh.
4. Bagi adunan kepada 3 bahagian yang sama banyak. 1 bahagian dicampur dengan esen ais krim soda dan pewarna biru, kacau rata. 1 bahagian dengan jem raspberry, esen raspberry (kalau guna) dan pewarna merah jambu, kacau rata dan 1 bahagian pada warna asal (plain).
5. Sudukan 3 1/2 camca besar adunan plain, ratakan dan bakar hingga masak (6 - 7 minit). Keluarkan dan tekan sedikit, kemudian ratakan adunan bewarna biru pula, ratakan dan bakar, tapi kali ini, api ditukar pada api "grill" dan suhu pula 200C, bakar hingga masak (6-7 minit). Buat kaedah sama untuk lapisan merah jambu dan seterusnya hingga kek siap
Ikan keli masak berlada
Love ya ni mat cuisine, delicious if eaten with rice is still warm and lembut2 ... there pulak ulam pegaga or petai, lagi lah sedapp uu !!... Those who do not eat catfish (because freshwater fish), can use salt water fish.
Ingredients :-)
5 tail catfish medium large
1 piece tamarind Gelugor
2 to 3 seeds musk lime
1 / 4 cup water
Salt and little sugar
7 seeds, onion *
3 peel garlic *
1 / 2 inch turmeric life *
1 / 2 inch belacan *
6 bean chili *
5 to 6 seeds chili rice * (* pounded to death, do not need too lumat)
HOW to make :-)
1. Catfish washed clean, and kelar2 fish day earlier, perap with salt and lime juice 10 to 15 minutes, then wash again to lose mucus and hanyirnya. Soil with 3 / 4 camca the turmeric powder and 1 / 2 tea salt camca, slang flat.
2. Fish fry just until golden and crisp, lift and Toskan. Stir fry until crisp bahan2 Tumbuk, decant acid water and enter Gelugor, add salt to taste and sugar Secubit. Let boil.
3. When almost dry, add fish and even slang. Perahkan musk lime juice and taste, if necessary, add more lemon juice musk. Gaul flat and lift. Serve immediately ....
Masakan ni mat suka banget, sedap kalau dimakan bersama nasi yang lembut2 dan masih hangat...ada pulak ulam pegaga atau petai, lagi lah sedapp uu!!...Sesiapa yang tak makan ikan keli (sebab ikan air tawar), boleh guna ikan air masin.
BAHAN-BAHANNYA :-)
5 ekor ikan keli sederhana besar
1 keping asam gelugor
2 - 3 biji limau kasturi
1/4 cawan air
Garam dan sedikit gula
7 biji bawang merah*
3 ulas bawang putih*
1/2 inci kunyit hidup*
1/2 inci belacan*
6 biji cili merah*
5 - 6 biji cili padi*(*ditumbuk hingga hancur, tak perlu terlalu lumat)
CARA MEMBUATNYA :-)
1. Ikan keli dicuci bersih, siang dan kelar2 ikan tadi, perap dengan garam dan jus limau 10 - 15 minit, kemudian cuci kembali hingga hilang lendir dan hanyirnya. Lumur dengan 3/4 camca teh serbuk kunyit dan 1/2 camca teh garam, gaul rata.
2. Goreng ikan tadi hingga kuning keemasan dan garing, angkat dan toskan. Tumis bahan2 tumbuk hingga garing, tuang air dan masukkan asam gelugor, tambah garam secukup rasa dan secubit gula. Biar mendidih.
3. Bila hampir kering, masukkan ikan dan gaul rata. Perahkan jus limau kasturi dan rasa, jika perlu tambah lagi jus limau kasturi. Gaul rata dan angkat. Hidangkan segera....
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