Desserts....

Bread Puding + Vanilla Ice Cream + Banana

Vanilla Ice Cream + Banana + Peach

Coconut Panna Cotta

Moist Chocolate Cake + Vanilla Ice cream + syrup Peach

Juadah SARAPAN..

Laksa SARAWAK

Nasi Goreng Berudang

Mee berkuah

Mee Hoon Goreng

Roti Jala

Mini Roti JOhn

Cucur Bubuk + Garlic Bread

Bake Bean + Crumble egg

Laksa SARAWAK + Pan cake

MushrOOm Quiche

Bake Bean + Sausages + egg

Evening Tea

My Evening Tea.....we having ~ Garlic Foccacia Bread....

H O M E M A D E...

Sarapan Pagi Selasa 22012011

Sarapan dengan Egg Benedict.... Roti berinti telor... (@..@)

Menu Sarapan Pagi Isnin..21032011

McD Apple Pie in the morning break.....

Zebra Cake

Kek yg bahan-bahannya sangat simple and sedap. Resipi daripada adek.... Jom lihat resipi dan yang berkeinginan untuk mencoba silakan.... :-))

Resipi:

200gm Tepong Gandum

13 sudu makan Gula

6 biji Telor

1 sudu baking Powder

1 Gelas Minyak masak

1 susu Ovalet

2 sudu makan tepong susu

Cara:

Gaul kesemua bahan d atas kecuali minyak masak.

Gaul adunan sampai menjadi putih dan gebu.

Kemudian masukkan minyak masak dan gaul rata.

Bagi adunan kepada 2 bahagian

1. Coklat

2. Biasa

Masukkan adunan ke dalam acunan berselang seling sampai habis.

Bakar pada suhu 160 selama 1 jam/sampai masak.

Sangat sangat sesuai untuk minum petang bersama keluarga.... selama mencoba.

Coconut Panna Cotta With Peach ~ Eggs

Panna Cotta is a lovely Italian desserts that literally means "cooked cream", it's easy and delicious desserts ever.....let's try doing it...more fun!!

Ingredients

Cleaned Egg Shells

Coconut Panna Cotta

500 ml Coconut Milk

100 ml Double or Whipping Cream

120 g White Chocolate

8 g of Unflavored Gelatin

4 Tbsp of Cold Water

Method

Combine 4 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften.

In a saucepan, combine the coconut milk and cream. Bring it to a boil and simmer for one minute. Remove the pan from the heat and add the white chocolate and gelatin. Stir the chocolate and gelatin until completely dissolved. Strain the mixture through a fine sieve and pour it into the prepared egg shells. Refrigerate until firmly set, about 4 hours.

Once the coconut panna cotta has set, use a small scoop to scoop out a small bit from the center to make a small indent. This is for the peach fruit jelly which resembles egg yolk.

Peach

sugar

2 g Gelatin

2 Tbsp of Cold Water

Method

Only prepare the peach and fruit jelly when the coconut panna cotta is completely set and you have scooped out the holes in the center of the panna cotta. Put the peach and sugar in a blender. Puree the mixture until smooth. Taste, then add more sugar if necessary.

Combine 2 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften. Pour the peach puree into a saucepan, heat over low heat until it starts to bubble, remove the pan from the heat and mix in the gelatin. Stir until the gelatin has completely dissolved. Pass the peach puree through a fine sieve and leave it to cool completely but not set, it must be pourable. Then slowly pour the peach jelly into the center of the coconut panna cotta. Return the eggs to the refrigerator and let the jelly set, about 2 hours.

Mushroom + Beef Quiche

Pastry :

1 cup cold margerine

4 cups all purpose flour

Cold water – slightly more than 1 glass

filling :

2 tablespoon butter

1/2 big white onion, diced

some potatoes, slices

Mushroom button, slices

a little bit of coriander leave, chopped finely

To make filling – heat the butter, stir fry the onions. After a while, mix in the potatoes and mushroom. Lastly add the coriander.

Custard :

4 eggs

1 1/2 cup of whip cream

Salt, as desired to ensure the custard is not too blend

sprinkling of black pepper

To make the custard – beat the eggs, add the whip cream, then add salt and pepper. Sieve.

Final assembly :

For the pastry, mix all ingredients together. Let rest in the fridge for at least 30 minutes. Blind baked the pastry – roll the dough to fit in the pan. Bake in a preheated oven at 180C or 350F for about 20 minutes.

Put the filling in the prebaked pastry. Pour the custard over it. Brush the sides of the pastry with the leftover custard for extra shine. Continue baking for another 30 minutes or so. Done.

Ayam masak serai

Hari Sabtu menjamu selera dengan Ayam masak Serai..... caranya sama lebih kurang masak lemak cili api tapi ada kelainan sikit (Serai dilebihkan)...... selamat mencuba ya kepada yang ingin merasa masakan ini...

Bahan A - di kisar

1. 1 inci Halia
2. 1 inci Lengkuas
3. 1 inci Kunyit Hidup
4. 1 biji Bawang Besar
5. 6 ulas Bawang Putih
6. 5 biji cili kering - direbus dahulu

Bahan B

1. Seekor Ayam
2. 2 keping Asam Keping
3. Sedikit Garam Secukup Rasa
4. Sedikit Gula Pasir
5. 1 Sudu Besar Serbuk Rempah Kari
6. 1/2 biji Santan
7. 6 Batang Serai - dititik bawahnya
8. 4 helai Daun Limau Purut
9. 1 Helai Daun Kunyit
10. Bunga Cengkih, Bunga Lawang, Kulit Kayu Manis
11. Minyak Masak

Cara memasak:-

1. Bland semua bahan A dan perap dengan ayam
2. Tumis sedikit hirisan halia, bawang merah dan bawang putih, bunga cengkih , bunga lawang dan kulit kayu manis
3. Bila dah naik kuning bhn² tersebut, masukkan semua ayam yang diperap tadi. Masak sehingga pekat dan kemudian masukkan santan pekat.
4. Bila dah agak pekat kuah santan tadi, masukkan santan cair berserta garam, gula, asam keping dan serai.
5. Bila dah agak pekat dan masak ayam tersebut, masukkan hirisan halus daun limau purut dan daun kunyit.
6. Sedia untuk dimakan...

Ubi Kayu

Ubi Kayu boleh di buat dalam berbagai-bagai juadah kesukaan kita... seperti yang telah di sediakan d sini.....

Ubi Kayu rebus di makan bersama dengan ikan masin.... ternyata selera orang Melayu.

Juga boleh di buat kerepek ubi kayu yang di goreng garing dan di makan bersama Gula Apong..... ini lah hasilnya. Makan bersama keluarga sambil menonton TV...

Bingka Ubi Kayu

Ubi Kayu @ Cassava...

Hari ini teringin nak makan Bingka Ubi Kayu sebab semalam beli kat market masih ada lebihan ubi yang tertinggal selepas d rebus kemarin. Jom kita buka resipi Bingka.....

Resepi

Bahan-Bahan

• 4 cwn ubi parut(anggaran 2 kg ubi-blend pun boleh)
• 1 cawan gula pasir
• 2 telur
• 1/2 sudu garam
• 1 1/2 cawan santan
• 2 sudu besar minyak- utk campur dlm adunan
• 2 sudu besar minyak- utk sapu pada loyang
• sedikit butter- utk tabur atas kuih sblm di bakar
• beberapa titik pewarna kuning

Cara-Cara

1. Blend ubi bersama air dan tapiskan, air tapisan boleh di gunakan utk mengisar ubi yg lain. Air tapisan di buang dan ambil sagu liat ubi.( Kalau ubi dah parut terus sukat 4 cwn ubi)
2. Campurkan sagu yang liat tu dengan ubi tadi dalam mangkuk.
3. Masukkan telur, gula, garam, dan beberapa titik pewarna kuning.
4. Kacau…dan tuang santan sedikit2…sampai adunan menjadi sebati.
5. Sapukan loyang dengan minyak dan panaskan oven ke suhu 200 darjah api atas & bawah
6. Tuang adunan ke dalam loyang bersaiz kecil anggaran 8 inci.
7. Sudukan beberapa sudu butter & ditaburkan di atas adunan.
8. Bakar selama 1 jam hingga 1 1/2 jam…bergantung pada tahap kerak yang anda suka.
9. Bila dah sejuk….baru cantik dipotong….