Buah Melaka

 Kalau dekat KL, anak-anak balik sekolah lapar, singgah je gerai & tapau kuih.

Kat sini, merasalah kau semua kena buat. Baru la nak ingat nikmat hidup di bumi Malaysia. :(

So, salah satu kuih yang aku buat kat umah. Ini kes nak menghabiskan ubi kat umah. Sebab ubi tu, kalau goreng or buat bubur, tak laku. 

Bahan-bahan:-

Ubi keledek

Tepung pulut

secubit garam

Daun pandan (dikisar dengan air)

Gula melaka

Cara-cara:-

1. Rebs ubi sehingga empuk.

2. Lenyekkan ubi & masukkan tepung pulut, garam & air daun pandan. Sukatan agak-agak jek.

3. Gaul sampai tak melekat.

4. Bulatkan kecik-kecik adunan, dan masukkan gula melaka.

5. Rebuskan dalam air mendidih. Bila timbul, maknanya kuih dah masak.

6. Coat dengan kelapa parut. 

Doughnut Mayo (Donut Mayo)

Anak-anak masih belum start sekolah di Jepun. Merasa la cuti sekolah 3 bulan. Bulan 9 baru start sekolah. Kesian kat bebudak ni asyik nak mengunyah. So,usahakan jugakla buat doughnut. Padahal kalau kat KL, terjah kedai je.

Resepi ni aku amek kat blog kakak Juwita. Suka tengok blog juwita ni. Banyak resepi best-best and kebetulan aku sekarang hidup dekat Yokohama. Selalu refer blog Juwita ni untuk plan nak bawak anak-anak berjalan.

To be honest, ni first time aku buat doughnut. And it turned out to be crispy on the outside and fluffy inside. Hit it right!

Bahan-bahan

330g tepung gandum

1.5 - 2 sudu besar mayo

1 sudu besar susu tepung (substitute dengan 1 sudu besar fresh milk)

1 egg

140 ml warm water

1.5 sudu besar marjerin

3 sudu besar gula

4 g yis (1.5 teaspoon)

Cara-cara

1. Masukkan bahan-bahan dan uli sehingga doh tidak melekat.

2. Rehatkan doh dan biar dia double up.

3. Tumbukkan doh bagi keluar angin.

4. Bahagikan kepada bebola kecil. Rehatkan 6-8 mins.

5. Bentukkan as doughnut dan goreng.

6. Letak topping yang disukai. Kids will love chocolate, surely. But I love mine with cinnamon & powder sugar. Layannnnnn

* boleh difreezekan. untuk freezekan, goreng sedikit doughnut (half cook) and simpan dalam freezer.

Kuih Seri Muka

Lamanya la tak update kt sini. Sekarang ni dah duduk kat Japan, so everyday kena masak. Bila tiap-tiap hari kena masak, lama-lama boring sebab asyik makan benda sama. Nak tak nak, kena cabar diri sendiri untuk cuba masak benda lain. 

Kids mintak nak makan kuih seri muka..

Yowwwww. kalau kat KL, start enjin kereta. Zassss siap. :P

Teringat resepi yang boss pernah bagi, tapi tertinggal kat KL. Dok berfb ngan boss, tetiba dia hantar resepi.. tulis tangan lagi through Whatsapp. hihi. So I pun try la buat. Thank you la boss, tolong convert everything jadi ml.. Igat lagi dia kata, dia kata buat conversion tu, kalau tak nanti anak dia pun tak  boleh buat. :D

Jom tengok resepi.

Bahagian pulut.

250g pulut (selamba je guna beras sushi. Tak le sesedap pakai pulut. Boleh la)

350ml santan (Dalam 300 ml je guna)

1 helai daun pandan

garam

I masak dalam rice cooker saje. Bila dah masak, transfer dalam loyang & padatkan.

Custard

170g gula

100ml air

6 helai daun pandan dikisar dengan 50ml air (I guna 100ml, sebab blender tak lepas)

2 biji telur + 1 telur kuning (I guna 2 biji telur je, tu je yang ada)

250ml santan

25g tepung gandum (1.5 level table spoon)

35g tepung jagung

1. Masakkan gula & air

2.Campurkan semua bahan lain. I masak sekejap atas api (Boss kata tak masak pun tak pe.. Jangan cair sangat je)

3. Tuang bancuhan custard atas pulut, kukus 1 jam.

Nah gambar sebijik. Puas hati masak, sebab anak suka gila. Kena practise lebih kasi perfect.

:)

sardine puff

nothing special about this puff. store bought puff pastry filled with mashed sardine for tea cum dinner.

Cucur Jagung

ada kakak kat opis yang kami panggil mommy, cukup rajin masak kat pantry. air tangan dia memang tip top.

one of those tea time moment kat opis, she made this. perghhh sedappp! dan resepi telah diciplak di rumah untuk bagi anak-anak makan.

this cucur is great for breakfast and teatime.

Ingredients
Tepung gandum
bawang merah (dihiris)
udang basah (dihiris)
jagung (dihiris)
cili api dihiris) * i omit
garam dan gula secukup rasa
air

Method
1. campur semua. batter tuh make sure cair sikit so that garing.
2. goreng dalam minyak panas.
3. serve warm dengan sos.

wallah!

Churros

feeling adventurous to try out this recipe fr breakfast. but will definitely alter the recipe if i happen to make it again in the future.

Bahan-bahan
250ml water
1 tbsp sugar (will increase it a little bit next time)
1.5 cup flour
pinch of salt
vanilla
1/2 lemon

Method
1. Bring water, salt & sugar to boil.
2. remove from heat & beat in flour until smooth.
3. beat in egg & vanilla until mixture is smooth & satiny. set the batter aside.
4. put the batter into a piping bag, fitted with a fluted nozzle. Pipe out batter to the desired length. (i find shorter churros nicer, sebab sekali ngap habis. :P)
5. Pour oil into a pan. add lemon & heat the oil.
6. fry the piped batter until golden brown.
7. coat the churros with icing sugar cinnamon.
8. best eaten with chocolate dip.

:: cekodok durian ::

this is my all time favourite. dek kerana teringin sangat nak makan, ai request my OH to get some cheap durian for the sake of this cekodok. i tell you, this is one gem to treasure. serious layan.

:: Ingredients ::
isi durian (lagi banyak lagi umpph!)
tepung gandum
gula (jika perlu)
1 tsp baking powder
air

:: Method ::
1. Mix all to the consistency of cekodok pisang batter.
2. deep fry in hot oil.
3. makan panas2. serious ngan mak mertua pun aku boleh rebut. (cakap jekkk. :))

:: Puff ::

Konon² tak nak makan nasi sebab diet, sekalinya pegi buat puff. diet hape ke bendenye?????

:: Ingredients ::
instant pastry puff (brand kawan)
fillings - i made mine with sardines, nutella, kaya, mushroom + cheese + capsicum

:: Method ::
1. arrange fillings as desired.
2. bake in a preheated oven at 200deg for 25 mins.
3. serve warm

:: Cucur Sempoi ::

cucur udang sempoi nih actually hidangan wajib my family masa bulan puasa. my Abah loves this cekodok, cicah dengan kuah asam pedas. sebulan puasa, tetiap malam la ada kuih simple nih. i made this for brekkie for my kids. afiq, my eldest son, tersangat la suka makan cucur macam nih. we called him, lelaki melayu terakhir. :)

:: Bahan-bahan ::
(sukatan agak-agak)

tepung gandum
garam
bawang merah (hiris)
carrot (racik halus)
daun kucai (racik halus)
udang fresh (racik halus)
air

1. campurkan semua bahan.
2. gaul rata dengan air.
3. masukkan garam secukup rasa.
4. goreng dalam minyak panas.
5. hidangkan dengan sos cili or apa2 kuah pedas i.e. asam pedas, masak lemak cili api.

ps - perapkan sebentar before goreng, baru cucur naik gebuuuuuu. crispy on the outer, lembut inside. :)

:: Frozen Popiah ::

adib peminat popiah. afiq pun sama. last weekend, adib mintak popiah, so i decided to make some over the weekend. tapi hehe, i kan terlalu la amatur. my folding skill memang terlalu basic. tak cantik macam org lain fold kan. :)

anyway, here's my simple version of popiah.

:: ingredients ::
kulit popiah (thawed)
udang (potong kecik²)
bawang putih (cincang)
sengkuang (potong nipis², memanjang)
carrot (potong nipis², memanjang)
2 tablespoon oyster sauce
sedikit lada sulah (kalau suka)

:: method ::
1. panaskan sedikit minyak.
2. tumis bawang putih sehingga wangi.
3. masukkan udang.
4. masukkan oyster sauce, sengkuang dan carrot.
5. season with white pepper.
6. toskan isi popiah yang sudah siap dimasak.
7. masukkan isi popiah dalam kulit popiah, and fold it as u wish.
8. bila nak makan, goreng saje...

tips : got this tip from a book/mag/webbie which i can't remember.. kalau nak the inti to be crispy, guna pisau untuk potong. jangan sagat.

:: Cik Mek Molek ::

i attended a course in kelang, and they served me with superbly delicious 'cik mek molek', a traditional malay cake (kuih) from east coast of malaysia. i'm pretty shy to indulge on the food (am being a little bit 'ayu' here), i put up an attempt to make one at home.

the recipe is pretty much based on 'best estimate' concept that adopts the methodology of 'agak²' and 'campak²'. :D

ingredients:-
sweet potato (yellow orangish potato)
water
salt
wheat flour

filling:-
sugar

method:-
1. boil the potato with salt till soft.
2. mash the potato, and add in wheat flour, a tablespoon at a time to avoid overadding flour. (too much flour will make the kuih a tad hard, and u'll lose the taste of potato)
3. repeat step 2 till the mixture leave the side of the pan clean but still sticky on your hand.
4. pat your palm with some flour. roll the mixture to a ball, sized 1-1.5".
5. press the balls flat and dent the middle with your finger.
6. sprinkle some sugar as filling in the dent, and roll the mixture back to a ball and press it till desired thickness.
7. fry it till golden brown and serve warm.

tips - best eaten with hot weak tea (teh o) or black coffee (kopi o). sangat tradisional!