Sunday, 6 February 2011

Kek Sarang Semut

Dsc01348
Senang & simple... Rajin2 la mencuba ;)

Bahan-bahan ( 5-8 org makan )

  • 1 cawan tepung gandum
  • 1 cawan gula pasir
  • 4 biji telur
  • 1 cawan air
  • 1/2 tin susu pekat manis
  • 1 1/2 sudu makan butter
  • 1 sudu kecil soda bikarbonat
  • Sedikit esen ros

Cara-cara

  1. Panaskan gula dan kacau sehingga gula hangus.
  2. Perlahankan api, masukkan air sedikit demi sedikit. DIINGATKAN : Perlu berhati-hati sbb takut gula panas terkena tangan.
  3. Masukkan butter. Biarkan mendidih. Kemudian biar ia nya sejuk.
  4. Dalam bekas yg lain, pecahkan telur dan pukul hingga kembang.
  5. Masukkan susu.. diikuti dengan tepung dan soda bikarbonat.. Dipukul hingga sebati.
  6. Kemudian barulah dimasukkan gula yg dihanguskan tadi.
  7. Pukul hingga rata.
  8. Masukkan sedikit esen ros. Kacau.
  9. Perap adunan 3-4 jam (bertutup) supaya kek ni bile masak, nampak berlubang2 cantik.
  10. Kukus selama 1 1/4 jam atau sehingga masak.

pecan pie

  • (Glenn Koenig / Los Angeles Times)

Perfect pecan pie
Total time: About 1 hour

Servings: 8
Olive oil crust
1 1/2 cups sifted flour (6 ounces)
1/2 teaspoon salt
1 teaspoon vanilla or orange liqueur, such as Grand Marnier (Armagnac or cognac will work as well)
1/3 cup extra-virgin olive oil
3 tablespoons milk
1. In a large bowl, whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Stir the liquids into the dry ingredients until the mixture is crumbly (as with a graham cracker crust). The mixture should clump together when pressed between your fingers; if it is a bit dry, add a little more olive oil 1 teaspoon at a time.
2. Pour the crumbly mixture into a 9-inch pie plate and, working from the center of the plate, press the mixture evenly over the plate to form a crust.
Pecan pie assembly
2 eggs, beaten
2/3 cup sugar
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1 cup maple syrup
Prepared olive oil crust
1 1/2 cups pecans, chopped
1. Heat the oven to 350 degrees.
2. In a large bowl, beat together the eggs and sugar. Beat in the salt, then the olive oil and maple syrup until evenly combined to form the filling.
3. Pour the filling into the prepared crust. Sprinkle the chopped pecans over the filling and place on the center rack of the oven.
4. Bake the pie until the filling is set (it should barely jiggle when tapped), about 40 minutes. Remove the pie to a rack to cool to room temperature before serving.
Each serving: 556 calories; 6 grams protein; 63 grams carbohydrates; 2 grams fiber; 33 grams fat; 4 grams saturated fat; 53 mg cholesterol; 42 grams sugar; 315 mg sodium.

Carrot Cake

Dsc04764
Dah byk kali try resipi kek carrot, tapi yang ni memang best. Tak caya try ler...

Bahan-bahan ( 1 biji kek )

  • 2 1/2 cawan parutan carrot (lebih kurang 3 batang carrot)
  • 4 biji telur
  • 1 cawan minyak sayuran
  • 1 1/2 cawan gula putih
  • 2 cawan tepung
  • 1 sudu teh soda bikarbonat
  • 1 1/2 sudu teh baking powder
  • 1 1/2 sudu teh serbuk kayu manis
  • 1 sudu teh serbuk buah pala (nutmeg)
  • 1 sudu teh vanilla
  • 1/2 sudu teh garam
  • 1 cawan kacang pecan atau walnut yang dicincang

Cara-cara

  1. Panaskan oven 185 C. Sapukan sedikit minyak pada tin kek.
  2. Campurkan tepung,baking soda, baking powder, serbuk kayu manis, serbuk nutmeg, garam dan ayak.
  3. Pukul telur dan gula sehingga sebati (tak payah pakai mesinl, pakai senduk kayu jer sebab tak payah nak pukul lama lama). Setelah sebati, masukkan minyak dan pukul lagi hingga sebati.
  4. Masukkan campuran tepung tadi sedikit demi sedikit kedalam adunan telur dan kacau sebati
  5. Masukkan vanilla, parutan carrot, dan kacang cincang. Kacau sebati, lepas tu tuang dalam tin kek, bakar lebih kurang 40 minit ke satu jam...ikut saiz tin kek jugak...tebal atau nipis kek ni. Lepas 40 minit tu test la sekali sekala, cucuk ngan lidi.

Thursday, 3 February 2011

Fried Rice Vermicelli / Fried Bee Hoon Recipe

Fried Rice Vermicelli / Fried Bee Hoon
Ingredients
  • Bee hoon / rice vermicelli / thin rice noodles
  • Garlic, finely diced
  • Soy sauce
  • Oyster sauce
  • Sesame oil
  • White pepper
  • Salt
  • Fish sauce (optional)
  • Chicken stock
  • Shredded chicken
  • Vegetables of your choice (carrots, cabbage, bean sprouts, etc)
  • Dried mushrooms
  • Egg (optional)
How to make Fried Rice Vermicelli / Fried Bee Hoon

I absolutely adore fried beehoon because it is easy to cook, yummy, healthy, cheap, etc etc.. everything good!  You can fry it with whatever ingredients you have on hand (just like fried rice..).  It keeps.  It is awesome.  It reminds me of Singapore. ;)

My only problem with it is that it's gone too quickly... I always eat more than I should.. =(


Preparation:
  1. Reconstitute rice vermicelli according to package instructions (usually soaking in water for 20 mins will do); drain and set aside.
  2. Reconstitute dried mushrooms in water, reserving the water for later use. Cut into thin strips.
  3. Cut the larger vegetables into thin strips.
  4. Beat egg, and fry it to obtain a thin omelette. Cut into thin strips... (again..)
  5. Mix soy sauce, oyster sauce, white pepper, salt, fish sauce, reserved mushroom water, and chicken stock to taste.

Cooking:
  1. Heat up a large wok, then heat up small amount of cooking oil.
  2. Stir-fry vegetables, mushroom, and garlic till garlic is fragrant.
  3. Add and stir-fry the shredded chicken to mix and sear chicken a little.
  4. Add rice vermicelli.
  5. Add just enough of the stock mixture to have a little sizzling at the bottom of the wok, and mix well with the ingredients until mostly dry. 
  6. Repeat. 
  7. Stop adding the stock mixture when it passes taste test. =)   
  8. Drizzle sesame oil on top, stir to mix well, and turn off the fire. 
  9. Serve on platter and garnish with egg.  =)

**  Vegetarian option:  Leave out chicken and egg and replace chicken stock with vegetable stock.

**  If you are frying a huge quantity of bee hoon, do it in batches to ensure even mix! 

** When frying the beehoon and stock mixture.. Take it slow!  Add a bit of stock mixture at a time.  This is ensure that everything is flavored evenly and so that it has the 'fried' taste at the end.  Can't be too wet.

Nasi Sadiyya

4764_1204878682210_1235937549_973300_390802_n
Asal dari negara padang pasir tapi diolah bagi menyesuaikan dengan bahan-bahan tempatan kita.

Bahan-bahan ( 10 orang dan bergantung kepada tahap selera masing-masing )

  • 6 cawan beras Bhasmati ( direndam dengan sedikit garam selama sejam)
  • 10 ketul ikan yang dipotong dan dibersihkan, dilumur dgn garam kunyit
  • ( disyorkan ikan kerapu, ikan merah, jenahak atau jenis lain yang sewaktu dengannya)
  • 3 bawang besar ( dihiris tipis dan digaul sedikit garam )
  • 2 sm halia - hiris nipis
  • 7-10 bawang putih- hiris nipis
  • 5 biji tomato - dicincang
  • 2 atau 3 sudu besar rempah kari ikan (dibancuh dengan sedikit air)
  • 2 cili hijau- dipatahkan
  • 2 sudu besar lada hitam
  • 2 sudu besar jintan putih
  • 3 sudu besar perahan air limau nipis-dicampurkan dengan sedikit garam dan gula
  • Minyak yang secukupnya untuk menggoring ikan
  • 2 sudu kecil garam untuk memasak nasi

Cara-cara

  1. Ikan digoring hingga masakgaring
  2. Menggunakan minyak yang sama, goringkan hirisan bawang besar hingga keperangan
  3. Ambil 3 atau 4 sudu besar minyak tersebut dan tumiskan halia, bawang putih, lada hijau, jintan dan lada hitam.
  4. Masukkan pula bancuhan serbuk rempah kari ikan. Tambah air supaya tidak terlalu kering
  5. Campurkan tomato cincang dan kacau rata hingga naik minyak
  6. Masukkan beras yang telah ditoskan. Kacau sekejap.
  7. Pindahkan ke periuk nasi elektrik. Masukkan air yang mencukupi untuk menanak nasi. Juga jangan lupa masukkan garam.
  8. Bila hampir kering tuangkan perahan air limau dan kacau rata.
  9. Masukkan ikan goring tadi serta bawang goring
  10. Rasakan garamnya dan tutup rapat tudung periuk.

Thursday, 27 January 2011

Bahulu Rose

Pb251458

Ingredients (Size 20cm)

  • 4 eggs
  • 1 1 / 2 cup sugar (can be less if desired)
  • 1 tsp rose essence
  • 1 3 / 4 cup flour
  • A little red food coloring

Ways

  1. Beat eggs with sugar until light and fluffy
  2. Put the rose essence
  3. Put the flour and beat again until well blended.
  4. Sort sesenduk the mixture, mix with the dye. Stir well.
  5. Lightly grease the mold with cooking oil. Put some original mixture, then place the mixture and blend the original color back. (3 layers)
  6. Cook at a temperature 180darjah for (+ -) 1hr.

Friday, 21 January 2011

Drop a stone and save over £200 in eight weeks.

Our expert nutritionist, Rachael Anne Hill shares her 5 top tips to help you shed pounds and save cash.…


Did you know that a pound of body fat is equal to 3,500 calories?  Therefore, to lose a pound of body fat you need to either eat 3,500 calories less or burn 3,500 calories more.  Sounds like hard work?  It needn’t be.  Just follow these super simple, calorie and cost cutting tips and you could be a stone lighter and £220 better off in just eight weeks! 

1. Cook up a curry
An average Indian takeaway meal with rice, naan and poppadoms contains approximately 1,500 calories and costs around  £10 per person.  Switching to a home cooked version instead is far kinder to your wallet and your waistline. 

For a delicious, super fast, low calorie chicken curry simply sauté 1 chopped onion in a non-stick pan with little water and a tablespoon of Worcester sauce until soft.  Add 400g of diced chicken, sauté for 5 minutes until browned on all sides then pour over a jar of Tesco’s Light Living Tikka Sauce, cover and simmer for 20 minutes.  Serve with 100g of boiled rice.  Serves 4.

Money and calories saved
345 Kcals per person
Total cost p/p: £1.25
£’s saved over 8 weeks: £10 - £1.25 = £8.75 x 8 weeks = £70
Kcals saved over 8 weeks: 1500kcal – 345 kcal = 1,155 kcal x 8 weeks = 9,240 Kcal* (Over 2 1/2 pounds!)
(*Based on swapping 1 takeaway a week for home cooked version)

2. Make a souper saving!
According to the British Sandwich Association we buy approximately 1.8 billion sandwiches every year. The average sandwich costs £1.66 and contains approximately 400 calories. However, a recent report by the National Consumer Council has found that many leading chains are selling sandwiches that contain more calories, salt and fat than a Big Mac with some containing well over 700 calories per pack.  Eaten every working day for a week, both the cost and the calories can mount up. 

For a far cheaper, healthier option make a large pan of your own healthy, veggie based soups such as carrot and coriander, leek and potato or tomato and fresh basil.  Freeze individual portions then simply remove from the freezer before you go to bed, heat in the microwave the next morning and pop in a flask to take with you to work.  It’s a great way to get your five-a-day and with most home-made, low fat vegetable soups containing no more than 140 calories per serving and costing less than 50p per you’re your waistline and your wallet will be much better off.

Money and calories saved

£’s saved over 8 weeks: £1.66 – 50p = £1.06 x 5 = 5.30 per week x 8 weeks = £42.40
Kcals saved over 8 weeks: 400 kcal – 140 kcal = 260 kcal x 5 = 1,300 Kcals x 8 weeks = 10,400 Kcal* (almost 3 pounds!)
(*Based on swapping shop bought sandwiches for home-made soup 5 days a week for 8 weeks)

3. Save wine for the weekends
Winding down each evening with a glass or two of wine may seem harmless enough but apart from the extra calories (approximately 140 Kcals per glass) and the health dangers associated with regular drinking, alcohol actually increases your appetite which can lead to an even greater calorie intake. The financial cost of relying on a glass of wine to relax can soon mount up too as even a relatively cheap wine consumed at home costs approximately £1.50 per glass. 

Money and calories saved
£’s saved over 8 weeks*: £1.50 x 5 = 7.50 per week x 8 weeks = £60.00
Kcals saved over 8 weeks: 140 kcal x 5 = 700 Kcals per week x 8 weeks = 5,600 Kcal* (over 1 and a half pounds!)
(*Based on consuming one glass of wine a night, five nights a week.)

4. Ditch the sugary drinks
If you’re partial to quenching your thirst with sugary drinks you could be doing more harm than good to your budget and your body. Just one small bottle of lemonade, cola or Ribena can contain over 200 calories and cost up to £1. Save cash and calories by switching to drinking water instead. 

Money and calories saved
£’s saved over 8 weeks*: £1 x 4 per week = £4 x 8 weeks = £32.00
Kcals saved over 8 weeks: 200 Kcals per bottle x 4 = 800 Kcals per week x 8 weeks = 6,400Kcal* (almost 2 pounds!)
(* Based on swapping 4 bottles or cans of soft drinks a week for tap water.)

5. Sack the snacks
We are a nation of snack lovers munching our way through 6,000 million bags of crisps, 4,400 million packs of savoury snacks and spending a whopping £6 billion on sweets and chocolate every year.  Cutting back on just some of your favourite high fat, high sugar snacks is a great way to save cash and cut calories.  Just eating 1 packet of biscuits, a packet of crisps and a chocolate bar less a week can save £2 and reduce your weekly calorie intake by approximately 2,400 calories!

Money and calories saved
£’s saved over 8 weeks: £2 per week x 8 weeks = £16.00
Kcals saved over 8 weeks: 2,400 kcal per week x 8 weeks = 19,200 Kcal (almost 5 ½ pounds!)

Total Kcals saved = 50,840  - just over a stone in body fat!
Total cash saved = £220