resepi kuih cara tradisi

Posted by Dr Mudah in asianfoodchannel, Kuih, Melayu, Tradisional

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Bahanbahan

:

1) 300 gram tepung gandum (diayak)

2) 1 biji telur (pukul hingga kembang)

3) 1 cawan santan

4) 4 helai daun pandan (kisar dan ambil jusnya)

5) ½ sudu teh pewarna hijau

6) Garam secukup rasa

7) Gula (untuk tabur)

8) Marjerin (untuk sapu pada acuan)

Cara :

1) Masukkan tepung gandum dan telur ke dalam mangkuk dan gaul sebati.

2) Bancuh santan bersama air daun pandan dan pewarna. Masukkan kedalam adunan

tepung tadi sedikit demi sedikit.

3) Kacau dan tapis adunan agar tidak bergentil dan pastikan adunan tidak terlalu

pekat atau cair. Masukkan garam dan gaul rata.

4) Sapu rata acuan bahulu dengan marjerin. Panaskan acuan.

5) Masukkan adunan ke dalam acuan dan tabur sedikit gula di atasnya.

6) Setelah bahagian tepi kekuning-kuningan bolehlah diangkat. Ambil dua biji kuih

cara dan tangkupkan ketika hendak dihidangkan.

Sedia untuk dihidangkan.

BINGKA flour recipe

Posted by Dr Mudah in Cake, Easy, English, Melayu

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Materials

:

1) 6 eggs

2) 1 cans milk dilute

3) 2 cans water

4) 4 cups flour

5) 2 cups sugar

Method:

1) Campur all materials, grind and filtered.

2) Sweep rata brass with oil.

Three) Toast in oven at 180 ° c for 50 minutes / cooking.

4) Cool and cut.
Ready to serve

BINGKA TEPUNG GANDUM - bengkang

Posted by Dr Mudah in bengkang, bingka, Kuih, Tradisional

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Bahan bahan

:

1) 6 biji telur

2) 1 tin susu cair

3) 2 tin air

4) 4 cawan tepung gandum

5) 2 cawan gula

Cara :

1) Campur semua bahan, kisar dan tapis.

2) Sapu rata loyang dengan minyak.

3) Bakarkan dalam ketuhar pada suhu 180°c selama 50 minit/masak.

4) Sejukkan dan potong.

Sedia untuk dihidangkan

BINGKA custard bengkang

Posted by Dr Mudah in asianfoodchannel, Cake, Easy, English

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Ingredients
1) 2 cups flour
2) ½ cup custard powder
3) 2 eggs
4) 1 cup granulated sugar
5) ½ cup margarine (dilute)
6) 410 ml evaporated milk
7) 4 cup pandan juice
8) ½ tsp green dye
9) ½ cup sesame seeds (fry without oil)

Method:
1) Preheat oven to 180 ° c for 10 minutes
2) Blend all ingredients except sesame oil and filter.
3) The flat brush mold / pan with oil.
4) Sign mold / pan into the oven. Bake at 180'C for ½ hour.
5) Remove from oven, sprinkle sesame seeds and continue baking for 20 minutes or
to see the cook.
6) Cool and cut
Ready to serve

Wild Blueberry Muffin Tops Recipe

Posted by Dr Mudah in Easy, English, Europe Food Channel, Muffin

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Ingredients

---

• 1 pkg. blueberry muffin mix 
• 1/2 cup water 

How to make it

---

• Preheat oven to 425F (or 400F for dark or nonstick pan)
• Make 1 package of blueberry muffin mix as directed on the package; except decrease water to 1/2 cup
• Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet
• Bake 7-9 minutes or until edges and tops begin to brown
• Cool 1 minute before removing from cookie sheet

Braised Lamb Shanks - Braised Lamb Shank Recipe - world cup fever

Posted by Dr Mudah in Africa, World Food Channel

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Photo © StockXpert

Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favourites. The Lamb Shank is cooked very slowly in a good red wine (I emphasise good, never cook with wine you wouldn't drink), which tenderises the meat until, when it is cooked, the meat will quite literally fall from the bone.

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Ingredients:

• 6 lamb shanks
• 2 tbsp olive oil
• 16fl oz /500ml/ good red wine
• 1 onion, peeled and roughly chopped
• 1 garlic bulb, cut in half cross-wise
• 2 sprigs fresh rosemary
• 3 pints /1.5 litre beef stock
• 2oz /55g ice cold butter
• Salt and ground black pepper

Preparation:

Serves 6

• Preheat the oven to 160°C/320 °F/Gas 2.
• Sprinkle a chopping board with salt and freshly ground pepper , then roll each lamb shank over the board to cover lightly with seasoning.

 

• In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary and finally the lamb shanks.
• Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and turn the shanks from time to time.

 

• Once cooked, remove the shanks and keep to one side.
• Place the casserole on the hob and bring to a boil, boil for 5 minutes When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate. Strain the sauce and check the seasoning. Whisk in the cold butter to create a really glossy sauce.

Our first World Cup recipe, direct from South Africa!

Posted by Dr Mudah in Africa, World Food Channel

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WE asked for help recommending foods from each country taking part in the world cup - and here's our first recipe, all the way from Cape Town.
Thanks Jane!
We are all so excited in South Africa that the world it just about to start - this is a delightful dessert called Malva Pudding all the way from sunny South Africa 
 
· 250 ml self-raising flour
· 250 ml white sugar
· 250 ml milk
· 1 dessertspoon butter
· 1 teaspoon bicarbonate
· 1 teaspoon baking powder
· 1 heaped dessertspoon smooth apricot jam
· 1 egg – beaten
Mix all the dry ingredients together in a bowl. Melt the butter and in a separate bowl mix the butter, egg, milk and jam. Mix the dry and liquid ingredients well and scoop into an oven dish (give it a good coat of spray and cook first!).
Pre-heat oven to 180 deg C and bake for about 40 minutes or until brown and done.
For the sauce you will need:

· 250 ml cream
· 250 ml milk
· 125 ml butter
· 125 ml sugar
· 1 teaspoon vanilla essence flavouring
Heat all the ingredients in a saucepan and keep warm. When the pudding is ready remove from oven and pour sauce over the pudding. Use a knife to “help” the sauce to soak in.
Serve warm with the added wickedness of ice cream, custard or whipped cream!

*bournemouthecho.co.uk