button mushrooms in oyster sauce

 

just the way i like it ;-)

 

 

here is what u need

garlic, ginger(u may omit ginger if u don’t like it), oyster sauce and black pepper sauce (can substitute with coarse black pepper)

olive oil and of course button mushroom (i used fresh button mushrooms)

method

heat the olive oil, add garlic and ginger

then add mushrooms (stir for 3 minutes),

then add oyster sauce and black pepper sauce. stir well and voila…

 

your sauteed mushroom is ready ;-))

minced meat in basket

 

 

kejadian yang tak di sangka sangka

sebenarnya nak plan nak buat tavuklu pide tapikan sebab i terlupa some ingredients for the bread tu maka jalan senang is taruk all the fillings tu dalam bread baskets nih hihi

malas betul nak buat lagi skali n then have to wait for yeast and dough to proof maka i chose the shortcut one ;-)

okay, here’s the recipe

Ingredients

8 keping roti gardenia di potong bahagian tepi dan di sapu butter pada dua dua belah

250 gm of minced meat.
1 biji bawang besar – potong dadu

1 biji tomato – potong dadu

1/2 biji capsicum – potong dadu

1 tbsp dried basil

2 biji bawang putih – potong dadu
1 batang celery – hiris nipis
1 tbsp black pepper
1 tsp salt
2 tbsp Olive oil

4 keping cheddar cheese slices

method

panaskan oven pada suhu 180 c

masukkan roti yang telah di salut dengan butter tadi ke dalam muffin cases dan bakar selama 10 minit di dalam pre heated oven

at the same time, panaskan olive oil dan tumis bawang putih dan bawang besar sehingga wangi]

then masukkan minced meat, biar sampai minced meat tu kering air and agak masak then masukkan bahan lai dan kacau sekejap biar rata, terus tutup api

then, masukkan bahan fillings tadi ke dalam setiap basket roti tadi dan tutup dengan cheddar cheese slice dan bakar lagi selama 10 minit atau sehingga cheese tadi melt

siap

 

not so basah sambal goreng pengantin

 

terlebih kering ler pulak jadiknya hikhik…takpe takpe there’s always first time for everything rite?

kali pertama nampak sambal goreng pengantin ni kat tv, masa tu chef asmah laili yang masak..nampak sungguh sedap n orang yang makan tu pun asyik kata sedap sangat sangat. then ternampak pulak shidah masak sambal ni the other day..lagilah terasa nak makan sebab ada paru dan udang lah katakan. since itu hari ada beli paru maka tadi siap call shidah lagi tanya if tak masukkan hati buleh tak… ingat nak replace ngan tempe tapi shidah kata nanti taste dia lain plak..so, end up i masak sambal goreng pengantin without hati sebabnya i pun tak reti sangat nak makan hati nih ;-)

hasilnya….berbaloi lah dok telan air liur je all this while sebab memang lazat sangat sambal ni…hokkay, this is definitely a keeper recipe lah..harus akan di buat lagi dan lagi..provided with kalau i beli paru lah ye hahaha….

here’s the recipe, i just copy je from shidah, thanks to shidah for sharing this recipe ye!

 

 

 

source: dairimama and Adapted from Singapore Local Favourites.

Bahan2

Bahan A - rebus, potong dadu dan goreng tak terlalu garing. 

1/2 kg daging lembu

1/2 kg paru

1/2 kg hati lembu (saya tak masukkan)

1 kg medium size prawns - kupas kulit (udang tak perlu rebus, just goreng terus)

Bahan B - blend together

8 tbs cili giling (cili kering yg direbus dan diblend)

3 biji bawang besar

10 ulas bawang putih

6 batang serai

2 inci lengkuas

Bahan C

250gm santan pekat  (saya guna dlm 5 tbsp je)

2 tbs asam jawa

2 cups bawang goreng

1 tbs belacan

5 biji cili kering - potong serong dan goreng. 

garam, gula, nisang  or gula melaka

Cara2

1. Panaskan minyak, masukkan belacan dan goreng hingga garing kemudian masukkan bahan B. 

2. Tumis bahan B hingga garing. Bila dah garing, masukkan santan pekat dan air asam jawa.

3. Biarkan santan merenih dan keluar minyak serta kering, baru masukkan bahan A, garam, gula dan nisang

4. Kacau rata bahan A dan masukkan cili kering yg digoreng serta bawang goreng.

 

Lemon Drizzle Cake

 

 

 

patutnya ada glaze on top of the cake tu sebab namanya lemon drizzle cake tapi atas sebab si pembuatnya tersilap amik gula maka glaze tu tak menjadi and dah termasuk dalam cake tu ;-)

nasib baik kesedapannya masih terasa hikhik… i teramik icing sugar instead of sugar biasa tu..sebab tu lah the glaze tu jadi cair je. bila tuang tu baru perasan yg tersilap, so biarkan aje sebab takut termanis pulak if i buat another batch of glaze tu

anyway, i love this lemon cake so much! so gebu and moist..err the texture tu lebih kurang macam sicilian orange cake tuuuuu… so this is definitely my kind of cake heheh ;-)

 

 

 

 

 

here’s the recipe

source: nigela as posted by emilystar

Ingredients (saya buat separuh adunan je)

• 225g Unsalted Butter (i use anchor)
• 225g Caster Sugar
• 3 medium free-range eggs  (saya guna sebiji telur gred A)
• 150ml Milk (low fat milk)
• 225g Self-Raising Flour
• 1 1/2 tsp Baking Powder
• 2 large Lemons
• 100g Granulated Sugar

 

Method

Serves: 14-16

1. Preheat oven to 170C Fan oven/ 190C/ Gas Mark 5, and butter/line a square baking tin approx 20x20cm (can be slightly bigger).
2. Cream butter and caster sugar together in a large mixing bowl, until pale and fluffy. Then beat in the eggs one at a time. At the milk and mix in, don't worry if it looks weird at this stage!
3. Sieve the flour and baking powder into the bowl then fold into the rest of the mixture until mixed completely. Zest both lemons into the bowl and mix together.
4. Scrape all the mixture into the prepared cake tin and bake for 27-30mins. When cake is golden and shrinking slightly from the sides, or a skewer comes out clean, run a knife around the edge and prick the cake with skewer at about 2cm intervals.
5. Combine juice of 2 lemons with the golden granulated sugar and stir to evenly distribute, then spoon all over the top of the cake.
6. leave to cool and the juice to sink into the sponge. Cut into 14-16 squares and enjoy :)

peparu goreng cicah air asam

 

 

errr actually i yang silap dengar tadi, bila dah silap dengar maka hasilnya lain lah ye

masa beli paru tadi, owh! tadi first time beli paru hokkay…nasib baik buleh tahan kegelian masa nak mencuci paru tu ;-))

okay, back to masa beli paru tadi hubster kata nak makan paru goreng cicah air asam and i thot air asam tu macam air asam yang slalu buat bila nak makan daging bakar tu tapi rupanya air asam dia tu cuma sedikit tomato sos, sedikit chili sos, sedikit gula and sedikit air jek..lorrr manalah i tahu kan…ehehe sejak kahwin, ni baru first time masak paru goreng ;-))

anyway, back to my paru goreng rempah with air asam…habis gak sepinggan tu kami berdua makan tadik..conclusionnya sedap lah tu kan kat tekak kami

paru goreng berempah

bahan bahan

500gm paru – di rebus dengan sedikit garam – toskan dan hiris nipis nipis

seulas bawang putih

halia – 1 inci

kunyit – sebesar ibu jari

sedikit jintan manis, jintan putih dan ketumbar ( dalam 1 tbsp each)

sedikit garam

minyak untuk menggoreng

Cara cara

tumbuk semua bahan di atas dan gaulkan paru tadi dengan bahan yang telah di tumbuk. perap  selama 1/2 jam

then panaskan minyak dan goreng paru tadi hingga agak garing

angkat dan toskan

 

air asam

seulas bawang besar – potong dadu

1 biji tomato – potong dadu

sedikit belacan (about sebesar ibu jari) – di bakar dahulu

5 biji cili api – di potong bulat

1 biji cili merah – di potong kecik2

1/2 cawan air asam

garam dan gula secukup rasa

cara cara

gaulkan semua bahan di atas – kalau kurang rasa masam manis tu sila tambah ikut citarasa sendiri ye!

 

untuk mereka mereka

 

 

for him

 

and for her ;-)

both of them suka sangat makan buns ni..si ayah suka wholemeal and si anak pulak suka twisted garlic bread ni. nasib baik si anak pun suka jugak whole meal twisted garlic bread tu. senangla kejer si ibu sebab tak payah nak susah susah buat 2 kali kejer kan! skali harung buat jek kan senang ;-)

masih guna happy flour recipe lagi and i rasa i dah boleh buat buns ni sambil tutup mata dah kot hahaha sebabnya asyik asyik kena buat buns ni ;-)

2 hari lepas bread flour habis n i malas nak pi beli beli..agak agak boleh tak i mogok meroti for one week?

 

 

 

 

 

for whole meal buns and twisted garlic bread tu, i tweak sikit the recipe sebab hubster tak nak manis sgt n i pun tk suka hasya makan benda manis manis sgt…

boleh tengok sini untuk basic sweet buns dough

Ingredients
(Basic Sweet Buns Dough)
200g  bread flour
100g whole meal flour
6g instant yeast
55g sugar (I used 1 tbs of sugar or sometimes tu i tak taruk sugar pun)
140ml luke warm milk ( I used 160ml milk)
1 egg
1/2tsp salt
45g butter 

Steps:
1. Combine all ingredients in a mixer.
2. Beat at medium speed until it form a dough.
3. Continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Flatten the dough on a lightly floured surface.
6. Divide dough into about 55g each portion and rest for another 10mins. 
7. (for buns) Shape into round ball, add any fillings you like and in my case i use red bean and arrange it on a greased tray.
8. Cover and leave to prove for 45mins until it doubled in size.
9. Preheat oven to 190C.
10.Brush surface with milk and bake in a preheated oven for 10mins until buns is brown.
11.Remove buns from tin, brush surface with butter and cool on a wire rack.

Note: You can use this basic sweet buns dough to make any types of buns of your choice. If you prefer a softer buns, just add 1/2tsp of bread improver or softener. ( i didn’t use and never use bread improver or softener in my breads)

 

** for garlic bread, after step 6, roll the dough and twist it into breaded bread or whatever shape u like and then arrange them on the greased tray.  continue with step 8 & 9 and then brush the surface with garlic spread and then bake in the pre heated oven for 10 minutes or until the bread is brown

how i wish…..

 

i am eating this sticky puddings with a scoop of ice cream…yum yum sedapnyaaaa

hmmmm wish aje laaa coz stock ice cream dah habis and dalam hati plan nak top up ice cream masa BR sale every 31st of the month and sungguhla sedih sesangat coz i boleh lupa yang semalam was 31st of May sob sob :((

apa raaaa… date pun buleh lupa kan! all this while memang tak pernah miss ke BR every 31st tapi semalam buleh lupa plak. dah lah semalam puasa and tetiba teringin nak makan macam macam dari super ring chips tu hinggalah ke yogurt cheesecake yang shidah buat..haiii suma teringin nak makan tapi in the end i had to satisfy with this sticky dates pudding sebab actually dah lama jugak dah teringin nak makan sticky pudding ni and dalam hati was thinking, kalau buat for berbuka petang semalam, hari ni pepagi hari lagi i nak pi bertenggek tunggu depan pintu alamanda semata mata nak beli BR ice cream and pastu nanti buleh ler i layan warm pudding and caramel sauce and ice cream…hmmmmm lajatnya tak terkata..errrr itu angan angan jek sebabnya sungguh sungguh lupa yang hari ni dah june 1st dah :((

anyway, i love this sticky pudding even though makan ngan caramel sauce je pun dah terasa kelajatannya and here’s the recipe. i just tried out the first recipe yang muncul kat google tuh… ada recipe yang lain in my recipe book tapi malas nak cuba sebab itu hari i ada try satu recipe and it didn’t turn out as i expected..so, merajuk jap ngan recipe book hihi

 

source: taste.com.au

saya buat separuh adunan jek

 

Ingredients (serves 8)

• 250g pitted dates, chopped  
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar  (sebab buat separuh adunan, saya guna 1/4 cup sahaja)
• 1 teaspoon vanilla extract  (saya guna 1 tsp vanilla essence… tk mampu beli vanila extract hikhik)
• 2 eggs
• 1 3/4 cups White Wings Self-Raising Flour, sifted (saya guna self rising flour yg biasa jek)

Caramel sauce

• 1 cup brown sugar  (saya guna 1/3 cup sahaja sebab buat separuh adunan)
• 300ml thickened cream (saya guna fresh cream)
• 1/2 teaspoon vanilla extract  (saya guna vanilla essence)
• 60g butter

 

 

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.  (saya guna square pan 7cm x 7 cm)

2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.

6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.