Amieysa's Collection of Best Recipes

Ramadhan Special Recipe

noreply@blogger.com (Amieysa Sahudin) — Fri, 04 Sep 2009 03:19:00 +0000

Looking for healthy recipes? Here is my recipe for stay healthy.

Ingredients:

A Glass of Care
A Plate of Luv
A Spoon of Peace
A Fork of Truth and
A Bowl of Duaas.

Method:

Mix all with spices of QURAN.

Enjoy This Meal.

Must Visit site www.hrgroup2u.net/amieysa

Cigarettes Cookies

noreply@blogger.com (Amieysa Sahudin) — Tue, 17 Mar 2009 11:49:00 +0000

Ingredients:
A:
130g butter.
150g icing sugar.
B:
3 eggs whites.
C:
100g flour.

Method:

1. Cream A til light.

2. Add in B and cream till smooth.

3. Add in the sieved C and mix till well blended.

4. Drop a tablespoonful of the mixture into tray lined with baking paper and spread it evenly, allow 4 per tray for easier handling.

5. Bake at 170ºC for about 10 - 12 minutes or till edges are lightly brown.

6. Remove it from tray by spatula. Roll immediately around a cylindrical rod to form a round tube, leave until set.

Tips:
It becomes hard very quickly. Take the baked cookies out from the oven one at a time. Roll it up immediately.

London International Food Exhibition

noreply@blogger.com (Amieysa Sahudin) — Sun, 15 Mar 2009 06:06:00 +0000

IFE09 | 15 - 18 March 2009 | ExCeL, London

Event Profile:
International Food Exhibition-London is the UK's leading food and drink trade show and one of the top 5 food exhibitions in the world. A showcase for innovation, IFE brings together 1,400 national and international food and drink manufacturers.

Highlights:
Spanning the catering, retail, manufacturing and wholesale sectors, from independent establishments to leading chains, it attracts over 26,000 trade visitors, 12% of which are from overseas. Inspirational and exciting features ensure that IFE remains at the cutting edge of industry trends.

Visitor's Profile:
Consultants, Convenience Retailers, Departmental Stores Managers, Dieticians/Nutritionists/Food Technologists, Architects/Designers/Engineers, E-Retailers. Restaurant Management, Bakery/Confectionery Manufacturers, Airline/Institutional Catering Management, IT System Integration & Distribution Network, Other Related Services.

Exhibitor's Profile:
Profile for exhibit include Storage-packing-filling-cooling equipment, equipment for preparation & processing of foodstuffs, equipment used in the preparation of meat & dairy, catering companies, foodstuff companies & other related products & industries.

Organizer:
Fresh R. M. Limited

Goat Stuffed Chicken

noreply@blogger.com (Amieysa Sahudin) — Fri, 06 Mar 2009 11:41:00 +0000

Ingredients:
1 Chicken (preferably boned).
1 kg of minced Goat meat.
1 Clove of Garlic (crushed).
Chopped Coriander, Marjoram, Basil and Thyme.
2 tablespoons of tomato puree.
2 Eggs.
Splash of Worcestershire Sauce.
1/2 Onion (finely chopped).
1 Large white bread slice.
Olive Oil.

Method:

1. Bone out the chicken if it is not already done. (lay the chicken breast down on a cutting board, with a sharp knife make a cut the length of its back bone, start to work the meat away from the bones with the knife, dislocate and detach the legs and wings, work up inside the breast meat, be careful across the front of the chicken where you will need to cut very close to the skin but not through it, holding the knuckle of the thigh bone work the chicken down the legs until the leg meat is inside out and inside the body cavity, do the same to the wings - it sounds harder than it is!).

2. Put the goat in a large mixing bowl and add to it the herbs, garlic, tomato, onion, and Worcestershire Sauce.

3. Mix together thoroughly with wooden spoons or your hands. Add 2 eggs and mix again. Tear the bread into small pieces and add and mix until the stuffing becomes firm.

4. Wash and dry the chicken, lay it outside down on the board. Fill the central cavity with the goat mix and close the chicken up around the meat. The chicken can be stitched closed with butchers string, kept shut with a metal skewer or laid slit side down in the roasting tray to hold it together.

5. Place in a roasting tray and cover with foil or another tray and put in a medium heat oven for 1 hour.

6. After 1 hour turn up the heat and pour olive oil over the breast, check every 1/2 hour, keep covered until nearly cooked then brown by removing the cover for the last 1/4 hour. Remember that the chicken will take longer to cook due to being stuffed so allow plenty of time.

7. Cut slices from the chicken width ways for best effect and serve with roast potatoes and vegetables.

Steamed Fish Balls

noreply@blogger.com (Amieysa Sahudin) — Fri, 06 Mar 2009 02:51:00 +0000

Ingredients:
500g fish meat.

Ingredients A (Mixed):
1 tsp salt.
5 tbsp ice water.
1/4 tsp pepper.
1 tsp corn flour.

Ingredients B:
1 tsp sesame oil.
2 tbsp chopped fat meat (optional).

Ingredients C:
3 pcs cabbage, blanched, cut into 6cm length.

Method:

1. Chop fish meat until very fine and slowly add in A to form fish paste. Add B and stir in one direction until well mixed and very sticky.

2. Gather up fish paste, repeatedly hit against a mixing bowl until paste is springy.

3. Squeeze fish paste into big fish balls. Put into small plates lined with cabbage.

4. Steam with high heat for about 5 minutes until cooked.

5. Serve hot with chilli sauce and hoisin sauce.

Variation:

6. Add chopped spring onion, red chilli and garlic into the fish paste, squeeze into balls and deep-fry until golden brown.

Yam Cheesecake

noreply@blogger.com (Amieysa Sahudin) — Fri, 02 Jan 2009 13:13:00 +0000

Ingredients:
Sponge cake.

Yam Cream Cheese Mixture:
250g cream cheese.
30g caster sugar.
100ml fresh milk.
200g yam paste.
100g non-dairy , cream , whipped.
1 tbsp gelatin powder, mixed with
4 tbsp water double-boiled until dissolved.

Method:

1. Put cream cheese, sugar and fresh milk into a mixing bowl and stir until well-mixed.

2. Add in yam paste and stir until smooth. Strain the mixture.

3. Slowly add in whipped cream and mix well. Add in gelatin mixture and stir well.

4. Place a slice sponge-cake into a 8" round loose-base or ring cake tin. Pour in some cream cheese mixture.

5. Put another slice of cake on top and spread with some cream mixture.

6. Cover with sponge cake and spread the remaining cream cheese mixture all over the cake.

7. Chill overnight in the fridge.

8. Remove cake from tin, cut into pieces and serve.

Poppy Seeds Cheese Cup Cakes

noreply@blogger.com (Amieysa Sahudin) — Thu, 01 Jan 2009 18:50:00 +0000

Ingredients:

125g softened butter.
1/8 tsp salt.
120g caster sugar.
2 eggs.
1 egg york.
20g fresh milk.
1 tsp vanilla essence.
125g plain flour.

Filling:

125g softened cream cheese.
20g icing sugar.
1/2 tsp poppy seeds.

Method:

1. Beat butter, salt and caster sugar until light and fluffy. Add in eggs one at a time and mix well. Mix in vanilla and fresh milk. Lastly add in flour and mix into smooth batter.

2. Mix cream cheese and icing sugar until well combined.

3. Line cup cake pan with paper cups. Spoon 2 tbsp batter into paper cup, fill in 1/2 tbsp cream cheese filling and sprinkle some poppy seeds on top.

4. Bake at 170ºC for 12-20 minutes or until cooked.

Grapefruit Cheesecake

noreply@blogger.com (Amieysa Sahudin) — Sun, 30 Nov 2008 15:00:00 +0000

Ingredients:

Base:
100g digestive biscuits, crushed.
70g melted butter.
20g toasted macadamia nuts, chopped.

(Place macadamia nuts onto a baking tray and toast in a preheated oven at 180C for about 10 minutes or until aromatic. Remove and leave to cool before chopping into pieces.)

Cream Cheese Mixture:
A:
250g cream cheese.
40g caster sugar.
100ml fresh milk.
1/2 grapefruit, flesh only.
1 tsp grated lemon zest.

B:
100g non dairy whipping cream, whipped.
1 tbsp gelatin powder, mixed with
3 tbsp water and double-boiled until dissolved.

Method:

1. Base: Combine all ingredients and press into a 7" round loose base baking tin. Chill in the fridge for 20 minutes or until firmed.

2. Cream Cheese Mixture: Beat cream cheese and caster sugar until smooth. Add in grapefruit flesh and grated lemon zest and mix well.

3. Mix in whipped cream in 3 or 4 batches.

4. Add in gelatin mixture and stir well. Pour the mixture onto the prepared base.

5. Chill overnight in the fridge. Remove, cut into pieces and serve.

Chilled Durian Cheesecake

noreply@blogger.com (Amieysa Sahudin) — Sun, 30 Nov 2008 14:00:00 +0000

Ingredients:

Base:
100g digestive biscuits crushed.
50g melted butter.

Cream Cheese Mixture:
250g cream cheese.
200g fresh milk.
80g caster sugar.
3 eggs.
30g custard powder.
200g durian flesh, blended.

Some toasted macadamia nuts, dipped in melted cooking chocolate for decoration.

Method:

1. Base: Mix Biscuit crumbs with melted butter evenly and press into a 7" round loose base cake tin. Chill in the fridge for 20 minutes or until firmed.

2. Combine ingredients (cheese mixture) and cook at low heat until the mixture has thickened. Remove from heat.

3. Pour cheese mixture on the base and level the surface. Chill in the fridge for 4 hours, cut into peaces and serve.

Tips:
To get the optima flavour of the cake, use very good quality durian flesh.

Durian Light Cheesecake

noreply@blogger.com (Amieysa Sahudin) — Mon, 24 Nov 2008 03:54:00 +0000

Ingredients:

Base:
1 slice 7" sponge cake.

Cream Cheese Mixture A:
250g cream cheese.
3 egg yolks.
150ml fresh milk.
150g durian flesh.

B:
3 egg whites.
60g caster sugar.

Method:

1. Preheat oven to 180ºC. Line a 7" round cake tin with grease proof paper and put in a slice of prepared sponge cake.

2. Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian flesh and mix well.

3. In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix in mixture (2) in three batches.

4. Pour mixture onto sponge cake.

5. Steam-bake the cheesecake at 180ºC for 20 minutes. Reduce the heat to 140ºC and bake for another 1 1/2 hours or until cooked.

6. Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for 4 hours. Remove cake from tin and place onto a cake board. Cut into pieces and serve.

Sponge Cake

noreply@blogger.com (Amieysa Sahudin) — Mon, 24 Nov 2008 03:13:00 +0000

Ingredients:

4 eggs.
80g plain flour, sifted.
3/4 tbsp cake emulsifier.
2 tbsp water.
60g caster sugar.
50ml corn oil.

Method:

1. Preheat oven to 180ºC. Line a 8" round baking tin with grease proof paper.

2. Whisk sponge cake ingredients at high speed until fluffy. Lower the speed, add in corn oil and stir well.

3. Pour the batter into the prepared baking tin and bake in the preheated oven at 180C for 25-30 minutes or until cooked. Remove cake from tin and leave to cook on wire rack.

4. Slice the cake into 3 layers.

5. Wrap the sliced cake separately with plastic wrapper and store in the freezer. Remove from freezer, leave to thaw for 1 hour before using.

'Rotiboy' Mexican Buns

noreply@blogger.com (Amieysa Sahudin) — Fri, 14 Nov 2008 02:27:00 +0000

Ingredients:
170g unsalted butter (softened).
1/2 tsp salt.

For topping:
100g butter (softened).
100g confectioner's sugar (powder sugar and sifted).
1 large egg plus 1 egg york (lightly beaten).
1 tsp coffee emulco.
1 tbsp instant coffee powder dissolved in 1 tbsp warm water.
A pinch ground cinnamon can be added.
100g all purpose flour.

Sweet dough:
480g bread flour.
20g soya bean flour.
6g salt.
8g instant yeast.
1 large egg (slightly beaten).
270g water.
25g butter.
6g bread improver.

Method:

For filling:

1. Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
2. Blend in salt and refrigerate until firm.
3. Divide mixture into 10g portion and roll into a ball.
4. Keep it refrigerate until ready to use.

For topping:

1. Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minutes until mixer is light and fluffy. Gradually beat in eggs.
2. Mix in coffee mixture.
3. Sift in flour and mix on low speed until combined.
4. Referegate until ready to use.

For sweet dough:

1. Mix 1/2 of the flour, soya bean flour, castor sugar, yeast and salt in electric mixer with paddle on low speed for one minute.
2. Add egg and water and mix on low speed for another minute.
3. Mix in butter. Mix on medium speed for eight minutes until dough forms like spider web.
4. Change to dough hook and add the rest of the flour slowly. Mix five minutes more on medium speed until soft, smooth and elastic but not sticky dough forms.
5. Remove dough from mixture and shape into a ball. Divide the dough into 55g portions (should get 17 portions).
6. Roll each portion into a ball. Cover the ball of dough and leave to rest for 10 minutes.

To shape the buns:

1. Flatten a ball of dough with the palm of your hand. Place a ball of filling in the centre of the dough.
2. Gather the edge and pinch to seal. Be sure to seal well or the filling will leak out during baking.
3. Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough.
4. Place each bun about 7.5cm apart on the baking trays. Leave it in a warm place for 45 minutes.
5. Pipe the topping on the buns in a spiral, starting from the centre. Use zip-log bag and cut 1/8" hole at one corner, pipe until half way down the bun.
6. Bake in preheated oven at 205ºC for 12 minutes. Turn off oven and let the bun continue to brown.

Know Your Essential Nutrients

noreply@blogger.com (Amieysa Sahudin) — Thu, 13 Nov 2008 12:17:00 +0000

Vitamins and minerals are essential nutrients which you will require to maintain good health.

The nutrients play a vital role in numerous body processes and help support growth and development, boost immune system and prevent chronic diseases.

Vitamins are usually classified into two categories based on their solubility: fat soluble and water soluble.

The fat-soluble vitamins; A, D, E, and K require dietary fat to be properly absorbed and transported in the body. These fat-soluble vitamins are stored in the fat portions of cells and body tissues.

The water-soluble vitamins; C and B complex vitamins such as vitamins B6, B12, niacin, folate and riboflavin are absorbed in the gut and not stored in appreciable amounts in the body.

Any vitamin C or B that your body doesn't use as it passes through your system is lost mostly through urine.

So you need a fresh supply of these vitamin every day.

While vitamins are organic substances, made by plan or animals, minerals are inorganic elements that come from the soil and water and are absorbed by plants or eaten by animals.

Some minerals are needed in large amounts, more than 1000mg per day, such as calcium and phosphorous, whereas other minerals, like chromium, copper, iodine, iron, selenium, and zinc, are called trace minerals because you only need very small amounts of them each day, less than 15mg per day.

Dietary surveys amongst Malaysians show that majority of us do not eat enough of certain vitamins and minerals especially the B vitamins, calcium, iron and iodine.

One should also realise that as we age, our bodies may have difficulty absorbing and using certain nutrients that occur naturally in foods.

For example, vitamin B12 absorption and utilisation may be particularly problematic for some older individuals and levels of vitamins D, which the skin produces from ultraviolet light, often drop with age. Calcium also shows an age-related decline in post-menopausal women, in addition to the drop that occurs at menopause.

The Malaysian Food Pyramid provides a good guide on how to eat healthily and obtain all the vitamins and minerals you need.

Let's take a closer look.

Eat more cereals and cereals products. Food in this group provide carbohydrates but choosing the whole grain varieties will help boost your thiamin, riboflavin, niacin, iron, magnesium, folic acid and fibre intake!

Eat more fruits and vegetables. Foods in this group provide the main source for your vitamins and mineral intake, along with dietary fibre; some provide starch or protein. Deep-yellow vegetables are good sources of vitamin A. Dark-green vegetables are a source of vitamin A and C, riboflavin, folate, iron, calcium, magnesium, and potassium.

Choose greens, kale, mustard, spinach which provide calcium. Nearly all vegetables and fruits are low in fat, and none contain cholesterol.

Eat moderately meat, poultry, fish and legumes. It's a good idea to vary your choices in this group. Each food has a distinct nutritional advantage.

Meats and poultry are good sources of zinc and vitamin B12. Dry beans, peas, soybeans, and nuts are worthwhile sources of magnesium, folate and vitamin B6.

Eat moderately, dairy products. Milk and most milk products are calcium-rich foods. They also contribute riboflavin, protein, and vitamin A, B6, and B12.

Eat sparingly, fats, oil and sugar. Most food in this group provide relatively low levels of vitamins, minerals, and protein but plenty of calories.

Some useful tips.

Eating a variety of foods is the best way to get all the vitamins and minerals you need each day, as well as the right balance of carbohydrates, proteins, fats, and calories. Whole or unprocessed foods-like fresh fruits and vegetables, whole grains, low-fat dairy products, lean meats, fish, and poultry are the best choices for providing the nutrients your body needs to stay healthy and grow properly.

Check food labels and pick items that are high in vitamins and minerals.

For example, if you're choosing beverages, you'll find that a glass of milk is a good source of vitamin D and the minerals calcium, phosphorous, and potassium. A glass of soda, on the other hand, offers very few vitamins or minerals, if any.

If you're a vegetarian, you'll need to plan carefully for a diet that offers the vitamins and minerals found primarily in meats.

The best source for the minerals zinc and iron are meats, fish and poultry.

However, you can get zinc and iron in dried beans, seeds, nuts, and leafy green vegetables like kale.

If you don't eat meat, you can find vitamin B12 in eggs, milk and other dairy foods, and fortified breakfast cereals. Vegans (vegetarians who eat no animal products at all, including dairy products) may need to take vitamin supplements.

- Article courtesy of Jacob's
Sunday Metro, 10 June 2007

Orange Shell Cookies

noreply@blogger.com (Amieysa Sahudin) — Sun, 14 Sep 2008 04:13:00 +0000

Ingredients:
A:
150g plain flour.
50g corn flour.
2 tbsp cocoa powder.
1/2 tsp baking powder.

50g corn flakes, finely crushed.
1tbsp grated orange rind.
100g butter or margarine.
50g sugar.
2 egg yolks.
1 tsp orange essence.

Method:

1. Sift togther A, then stir in corn flakes and orange rind. Mix well and set aside.

2. Cream butter, sugar, egg yolks and orange essence until fluffy.

3. Fold in flour mixture and mix well until soft dough forms.

4. Shape dough into small balls and firmly press into 'putu kacang' mould. Then knock lightly to remove cookies.

5. Place cookies on lightly greased baking tray, allow room for spreading.

6. Bake in preheated oven at 180ºC for 15-20 minutes or until golden brown. Remove from oven and let it stand for 20 minutes.

Tips:

For Variation: Mix sifted icing sugar with orange essence and beat until well mixed. Then spread on cookies and sandwich together.

Biskut Oren Cengkerang

Bahan-bahan:
A:
150g tepung gandum.
50g tepung jagung.
2 camca besar serbuk koko.
1/2 camca teh serbuk penaik.

50g empeng jagung, dikisar halus.
1 camca besar parutan kulit oren.
100g mentega atau marjerin.
50g gula.
2 biji kuning telur.
1 camca teh esen oren.

Cara:

1. Ayak bersama bahan A, masukkan empeng jagung dan parutan kulit oren. Gaul sebati dan ketepikan.

2. Krimkan mentega, gula, kuning telur dan esen oren hingga kembang.

3. Kaup balikkan campuran tepung dan gaul sebati hingga menjadi doh lembut.

4. Tekan doh ke dalam acuan putu kacang hingga padat. Kemudian ketukkan sedikit untuk mengeluarkannya.

5. Letakkan doh di atas dulang pembakar yang telah disapukan sedikit mentega, jarakkan sedikit untuk biskut mengembang.

6. Bakar dalam ketuhar bersuhu 180ºC selama 15-20 minit atau hingga kuning keemasan. Keluarkan dari ketuhar dan biarkan selama 20 minit.

Petua:

Untuk Hiasan: Campurkan gula aising yang telah diayak dengan esen oren dan kacau hingga sebati. Kemudian sapukan di antara dua keping biskut ini.

Elektra Belle Epoque

noreply@blogger.com (Amieysa Sahudin) — Sun, 07 Sep 2008 08:34:00 +0000

Elektra Belle Epoque
Originally uploaded by toni wahid

What a beautiful classic espresso and cappuccino machine from Italy. The "Belle Epoque" is in a class all of its own, where beauty, functionality, and reliability merge together.

The brightness on it's metal shaped to design with a fascination of the past makes an immediate impact and provides a striking finishing touch for elegant refined premises.

"Famous Amos" Chocolate Cookies

noreply@blogger.com (Amieysa Sahudin) — Fri, 05 Sep 2008 22:08:00 +0000

This is to reply to the message sent by nani from Tg. Malim.

... If you happen to have chocolate chips cookie recipe, please post it.(i really like d one that taste like 'famous amos')

I've been sifting through my recipes and found this. Hence, I'm very proud to share with her and my readers, my favorite chocolate cookie recipe here.

This "Famous Amos" chocolate cookies recipe is from friend of mine. Have fun!.

Ingredients:
A:
2 cups butter.
2 cups granulated sugar.
2 cups brown sugar.

B:
4 eggs.
18 oz chocolate bar, grated.
2 tsp essence vanilla.
1 tsp salt.

C:
4 cups flour.
2 tsp baking soda.
5 cups blended (fine powder) oatmeal.
2 tsp baking powder.

D:
3 cups almond nuts, chopped.
24 oz chocolate chips.

Method:

1. Cream A till well blended. Add in B and cream till smooth.

3. Add in C, mix till well blended.

4. Lastly, add in D and mix till well combined.

5. Drop a teaspoonful of the dough into the greased pan and press it with fork.

6. Bake at 170ºC for 10-15 minutes.

Date and Nut Cookies

Cherry Rosette

noreply@blogger.com (Amieysa Sahudin) — Thu, 04 Sep 2008 22:00:00 +0000

Ingredients:
A:
180g butter.
180g icing sugar.

B:
2 eggs.
1/4 tsp vanilla essence.

C:
280g flour.
80g custard powder.
1/2 tsp baking powder.

D:
Some red glace cherries.

Method:

1. Cream A till light, then add in B and continue to cream till smooth and fluffy.

2. Add in the sieved C and mix till well blended.

3. Place the mixture into the piping bag with star tube. Pipe star rosette into the greased pan.

4. Cut the cherry into quarters and place a quarter on top of each cookie.

5. Bake at 170ºC for 15-20 minutes or till golden brown.

Tips:
If the mixture is creamed too long, the shape of the baked cookies will not appear clearly.

Almond Cornflake Crunch

noreply@blogger.com (Amieysa Sahudin) — Thu, 04 Sep 2008 18:31:00 +0000

Ingredients:
A:
130g butter.
145g sugar.
Pinch of salt.
1/2 tsp liquid glucose.

B:
1 egg.

C:
200g flour.
1 tsp baking powder.
1 tbsp milk powder.
1/2 tsp cinnamon powder.

D:
50g cornflakes.
70g nibbed almonds.

Topping:
Some nibbed almonds.
Some green glace cherries.

Method:

1. Cream A till light then add B. Cream till smooth.

2. Add in sieved C and mix till well blended.

3. Lastly add in D and mix till well incorporated.

4. Take a spoonful of the above mixture. Shape into a ball and toss it in nibbed almonds. Place it into a grease pan and decorate with 1/6 green glace cherry at the center and press it lightly.

5. Bake at 170ºC for 12-15 minutes or till golden brown.

Tips:
It can be tossed with crushed cornflakes instead of nibbed almonds.

Mee Rebus

noreply@blogger.com (Amieysa Sahudin) — Thu, 04 Sep 2008 08:10:00 +0000

Bulan puasa nih kalau kita hidangkan Mee Rebus sebagai juadah berbuka puasa memanglah sangat sesuai. Bahan-bahannya senang didapati dan penyediaannya sangat mudah.

Teringat saya ketika balik ke kampung suami di Muar, mee rebus menjadi kegemaran saya sebagai sarapan pagi. Tak sah kalau tak pergi singgah makan Mee Rebus dan Satay di hadapan perhentian bas di Muar (Bandar Maharani) atau makan di gerai dekat Jalan Haji Jaib. Mee rebus di situ sedap dan murah.

Bahan:
1 bungkus mee kuning dicelur (anggaran untuk 4-5 pinggan).

Bahan Sayuran:
100g taugeh dicelur.
Sedikit daun sup dihiris nipis.
Sedikit daun bawang dihiris nipis.
Sedikit bawang goreng.
4 keping tauhu digoreng dan dihiris nipis.
4 biji cili hijau/merah dihiris nipis.
4 biji limau kasturi/limau nipis dibelah dua.
4 biji telur rebus dibelah dua.

Bahan Kuah:
2 sudu minyak untuk menumis.
4 sudu cili kering yang telah dikisar halus.
3 sudu lengkuas yang telah dikisar halus.
4 batang serai, dikisar halus.
2 biji bawang putih, dikisar halus.
50-100g udang kering, dikisar halus.
300g udang hidup, direbus (simpan air rebusan udang) dan dikisar halus.
1 kg ubi keledek merah, direbus dan dikisar halus.
3 sudu gula atau secukup rasa.
Garam secukup rasa.
Sedikit serbuk perasa.
4 sudu sos tomato.
Sedikit air.

Cara:

1. Tumiskan bawang merah, bawang putih, lengkuas, serai, cili kering dan udang kering yang telah dikisar sehingga naik minyak dan berbau wangi.

2. Masukkan udang hidup yang telah dikisar dan air rebusannya sekali.

3. Masukkan keledek yang telah dikisar dan tambahkan air secukupnya, masukkan garam, gula, serbuk perasa, dan sos tomato.

4. Kacau perlahan-laha dan biarkan bahan-bahan tersebut mendidih.

5. Masukkan mee, tauhu, telur rebus, taugeh ke dalam pinggan dan tuangkan kuah yang telah mendidih untuk dihidangkan. Hiaskan dengan daun sup, daun bawang, bawang goreng, cili hiris dan limau kasturi.

Kuih Seri Muka

noreply@blogger.com (Amieysa Sahudin) — Thu, 04 Sep 2008 05:37:00 +0000

Bahan untuk bahagian bawah:
1 cawan pulut.
3 1/2 cawan santan dan sedikit garam.

Bahan untuk bahagian atas:
2 cawan santan.
1 cawan pati daun pandan dicampur dengan sedikit kapur sirih.
1/2 cawan gula.
1 biji kuning telur.
1 sudu makan tepung gandum.
3/4 cawan tepung jagung.
Sedikit garam.

Cara:

1. Bersihkan pulut dan toskan airnya. Masukkan ke dalam loyang. Kemudian ambil 3 1/2 cawan santan tadi tuangkan dan gaul pada beras pulut. Kukuskan sehingga masak. Setelah masak, ratakan sehingga padat dengan daun pisang dan ketepikan sementara waktu.

2. Campurkan santan dengan pati daun pandan. Kemudian masukkan gula dan kuning telur yang telah dipukul terlebih dahulu. Tambahkan sedikit garam dan kacau hingga rata. Ayak tepung gandum dengan tepung jagung sedikit demi sedikit ke dalam campuran santan sambil dikacau supaya tidak bergentel.

3. Kemudian tapiskan dan tuangkan ke atas pulut tadi dan kukus semula hingga cukup masak.

Roast Chicken

noreply@blogger.com (Amieysa Sahudin) — Thu, 04 Sep 2008 04:48:00 +0000

Function: Combination

Ingredients:
600g chicken portions, dry throughly.

A:
2 tbsp oyster mushroom sauce.
1 tbsp honey.
1 tbsp cooking oil.
1/4 tbsp dark mushroom sauce.

For Basting:
1/2 tbsp cooking oil.
1/2 tbsp honey.

Method:

1. Pierce chicken portion with fork.

2. Marinate chicken with ingredient A overnight or at least 1/2 hour in the fridge.

3. Place marinated chicken on wire rack resting over a plate.

4. Baste chicken with oil before roasting.

5. Cook on ROAST or manual COMBINATION for 20 minutes.

6. Baste chicken with honey at the last 5-10 minutes of cooking process.

7. Serve immediately.

Tips:
Cook food in uniform sizes so it will cook evenly. If food are of different sizes, arrange the thickest parts in a circle on the exterior of turnables or microwave plates to promote even cooking. Outer areas recieve more microwaves than the centre.

Nyonya Style Steam Fish

noreply@blogger.com (Amieysa Sahudin) — Tue, 02 Sep 2008 04:00:00 +0000

Function: Microwave

Ingredients:
1 Siakap or Kurau.

A (ground/blended):
1 stalk ginger bud.
2 stalks lemon grass.
7 pcs chilli padi.
2 red chillies.
100ml water.

B (combined):
1 tsp chicken granules.
1 1/2 tbsp sugar.
1 tbsp cooking oil.
1 tbsp tamarind paste.
2 tbsp water.
1 tbsp lime juice.
1/8 tsp salt.

Method:

1. Place fish in casserole.

2. Pour ingredient A on fish and season with ingredient B.

3. Cover and cook on HIGH for 6-8 minutes.

4. Serve immediately.

Ikan Siakap : Barramundi, also called Asian Seabass or Giant Perch.
Ikan Kurau : Treadfin. Tai Mah Yau Yee [Chinese], Koduva Meen [Tamil].

Fish Curry

noreply@blogger.com (Amieysa Sahudin) — Mon, 01 Sep 2008 21:00:00 +0000

Function: Microwave

Ingredients:
500g Black Pomfret, cleaned and cut into 5 pieces.
200g tomatoes, cut to wedges.
1 cup water.
1/2 tbsp tamarind juice.
1 tsp salt.

A:
60g big onions, sliced.
26g ginger/garlic, chopped.
4 tbsp cooking oil.
1 sprig curry leaves.
1 1/2 tbsp chilli powder.
1/2 tbsp mustard seeds.
2 pip cardamon, 2 pcs cloves,
1/2 tsp fenugreek, 2 tsp coriander seeds,
finely ground.

Method:

1. Combine A, cover and fry in casserole on HIGH for 6 minutes.

2. Add in water, tamarind juice, salt, fish slices and tomatoes.

3. Cover and cook on HIGH for 5 1/2 minutes.

4. Serve hot.

Black Pomfret, also called Pompano. Ikan Bawal Hitam [Malay], Hak Chong Yee [Chinese], Karuppu Vowal [Tamil].

Cheese Prawn Cookies

noreply@blogger.com (Amieysa Sahudin) — Mon, 01 Sep 2008 15:00:00 +0000

Ingredients:
A:
100g sugar.
150g butter.
1/8 tsp salt.

B:
1/2 egg.

C:
65g grated cheddar cheese.

D:
1 clove garlic, finely chopped.
1 clove shallot, chopped.
1/2 tsp chilli powder.
1/2 tsp pepper.
1/2 coriander powder.
1/2 ginger powder.

E:
40g dried shrimps, blend till fine.

F:
180g flour.
1/4 tsp baking soda.
1/4 tsp baking powder.
1/2 tbsp milk powder.

Method:

1. Cream A till light and add in B. Cream till smooth.

2. Add in C, then D and mix well.

3. Add in E, then F and mix well.

4. Drop a teaspoonful of the dough into the grease pan and press it with fork, place a small piece of dried shrimp on top.

5. Bake at 170ºC for 20 minutes or till golden brown.

Tips:
If you do not like the cheese taste, the grated cheddar cheese can be skipped.

Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size. They are used primarily in Chinese cuisine, imparting a unique umami taste.

Date and Nut Cookies

noreply@blogger.com (Amieysa Sahudin) — Sun, 31 Aug 2008 23:12:00 +0000

Ingredients:
A:
100g butter.
1/8 tsp salt.
70g brown sugar.
1 tsp liquid glucose.

B:
1 egg.

C:
Zest of 1 orange, finely grated.
1/2 tbsp orange juice.

D:
150g flour.
1/2 tbsp milk powder.
1/4 tsp baking powder.
1/4 tsp baking soda.

E:
70g chopped dates.
50g chopped walnuts.
30g nibbed almonds.
25g dessiccated coconut.

Method:

1. Mix A till well blended and then add in B and cream till smooth.

2. Add in C and mix till well blended.

3. Add in D and mix till well till combined. Then add in E and mix till well incorporated.

4. Drop a teaspoonful of the dough into the greased pan and press it with fork.

5. Bake at 170ºC for 18-20 minutes.

Tips:
You only need to mix the ingredients well, but not beating the dough till light. That's why hand whisk is enough.