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Wednesday, 10-Jan-2007 23:44
Sup Sayuran Isi Ikan


SUP SAYURAN ISI IKAN

150g isi ikan digoreng celup tepung (kak rossya guna ikan siakap dibuang tulang. Boleh guna isi ikan merah, ikan kerisi atau sebarang white fish fillet)

1 batang lobak merah dipotong kecil
sedikit kobis panjang dipotong kecil (kak rossya guna broccoli & sweet peas)
1 biji cili paprika hijau dipotong kecil
25g cendawan butang dalam tin
1 labu bawang besar dimayang
4 ulas bawang putih dicincang
2sm halia muda dimayang
1 camca besar tepung jagung di bancuh dengan satu cawan air
1 camca teh serbuk lada sulah
1 camca makan sos tiram
minyak untuk menumis
garam dan serbuk perasa secukup rasa
2 biji telur putih dikocak dan digoreng dalam minyak yang penuh hingga garing sedikit

Panaskan minyak dalam kuali. Tumis bawang besar, bawang putih dan halia. Setelah itu masukkan semua jenis sayur-sayurandan tuangkan air secukupnya. Gaulkan hingga rata, masukkan isi ikan yang sudah dilumur dengan telur merah dan dicelup tepung jagung dan digoreng dahulu. Masukkan cendawan.
Akhir sekali, masukkan sos tiram, serbuk lada sulah, garam dan serbuk perasa. Sebelum diangkat, masukkan putih telur yang sudah digoreng. Jika ingin sup yang pekat, masukkan sedikit air bancuhan tepung jagung. Taburkan dengan daun sop/bawang dan bawang goreng jika suka.






BUTTERY ORANGE CAKE

250g butter, softened
2 tablespoons finely grated orange rind
330g caster sugar
4 eggs
225g self-raising flour
75g plain flour
180ml orange juice

Preheat oven to moderately slow. Grease deep 22cm round cake pan. Line base and side with baking paper extending paper 5cm above edge of pan.

Beat butter, orange rind and sugar in a medium bowl with electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions, fold in flours and juice in two batches. Pour mixture into prepared pan, bake in moderated slow around 150-160C for about 1hr 10mins. Stand in pan 10minutes, turn into wire rack to cool.





KUIH DADAR

150g plain flour
1/4 tsp salt
2 small eggs, beaten
250ml thin coconut milk
1 tsp pandan paste
65ml water
1 1/2 cup sweet coconut filling

Sift the flour and salt into a mixing bowl. Make a well in the centre and pour in the eggs, coconut milk and pandan paste. Using a wooden spoon or whisk, gradually incorporate the lfour into the liquid, making a smooth batter free from lumps. (If you end up with lumps in your batter, strain the mixture throug a sieve).

Thin the batter down with the additional 65ml of water. Mix well. Cover the bowl and allow the batter to stand for 20 to 30 minutes.

To fry the pancakes, heat a small skillet over a medium heat. Lightly brush skillet with a little oil (If you are using a non-stick pan, there's no need to oil the base the skillet) Ensure the pan is sufficiently hot. Stir the batter. Use a small ladle to pour it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow the batter to set and just begin to brown. Flip the pancake over and allow the other side to cook, just for a few seconds. Turn the pancake cut onto a plate or tray. Continue making the pancakes, stacking the finished ones on top of each other as you along. As the batter tends to thicken, you may need to thin it down with a tablespoon or two of water as you go.

Place a spoonful of the Sweet Coconut Filling in the midde of each pancake. Fold both ends in and roll pancake up around the filling.





SWEET COCONUT FILLING
Makes 1 cup


100g palm sugar roughly chopped
75ml water
1 pandan leaf knotted
100g grated coconut

Place the palm sugar and water in a pan and cook until the sugar dissolves. Simmer for 10 minutes until the liquid starts to thicken and become syrupy. Add the pandan leaf and grated coconut and continue cooking over low heat for 10 to 15 minutes until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired. Keep well if stored in a covered container in the fridge.


For recipe ~ kindly refer to earlier entry. If you don;t have sweet potato flour, simply alternate with potato starch (tepung kanji).


Note: When making the pancakes, use a ladle to pour the batter onto the pan. Equal amounts of batter will give one more or less uniform pancakes. However, when the same ladle of batter does not spread to make the same size pancake, you know it has thickened and water needs to be added.







This orange butter cake is feathery. If you wish for a slight moist cake, simply add 1/2 cup of evaporated milk to the cake batter.




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