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By: rossya ahd

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Thursday, 8-Feb-2007 05:24 Email | Share | | Bookmark
Hello my frens..


It was rather a co-incidence when I posted my very first entry on Fotopages.. I was wooed in fact by the wonderful collections of photographs by many talented people in the world of photography. I started to appreciate my long forgotten camera. I used to be comfortable with the compact P&S camera.. until stumble into those fps of Mr Edoras, Suhaimi, Cakcibao, AJ, and many more.. that I can't really name them accurately but somehow or rather know where to click. It's amazing..that after having the first intention to share tasted recipes.. I ended up trying to get the best shot of my food instead. Funny.. how I sometimes drooled over my own food pictures..

Alas,.. time is no longer on my side..today..I say goodbye. There'll be no further updates, I hope what's been posted can benefit some people. Recipes may be different personally.. but trying can do no harm. Good Luck.

Like to thank all my friends for visiting and all the fine moments. All the time taken for those wonderful comments are very much appreciated. I'll come and visit your fps sometimes.. and drop a line.


I'm sad to say.. my fotopage is officially
closed.


Do not follow where the path may lead.
Go instead where there is no path, and leave a trail.
~ Ralph Waldo Emerson


Tuesday, 30-Jan-2007 06:55 Email | Share | | Bookmark
Jalan-jalan Singapura..

 







Quote:
Mummyjam ~ Hmmm...
Nic ~ dua kali pandang?
Mammahouse ~ Kecil tapak tangan....
Diana ~ Tq my dear for all the help..
Nyonyacyber ~
Gee & Anis ~ alahai cian nyer:noway:
Afairuz ~ Nyum nyum..
Merpati66 ~ Ida nak kirim ker?
Leezsa~ relax lah ciket ciket..
Lily ~ gantung for good kot..
Ouled Kenitra ~ Hehee..
Nora ~ Saya pun bangga juga..
Ruby ~ Ingat nak ajak...
Muni ~ tak lah.. mana leh tinggal..get_you:
Mamafami ~ Tq Mama.. for your kind words..
Za ~ tq
Mademoiselle Ayu ~ Always wishing the best .. semuga tercapai segala impian Ayu..
Zack ~ Nanti kalau balik leh singgah..
Helli ~ dapur tak berasap nak...
Nazra Z ~ Aiks.. lagi mahal kat Jepun tu...
Ida Natrah ~ Macam ajer... tak sama pun Ida..
Phalinn ~ Sana lebih authentic..
Mamafami ~ Nak makan?
Edoras ~ tak lah.. window shopping jer
Strozze ~Kat S'pore ni mana ade parking murah.. kalau dulu parking kat Masjid AlFalah.. murah sikit kot.. 0)
Kak Kham ~ dah dekat ni sekarang kak..
Mama Anis ~ Tak lah berapa gah nyer Mama..
Lin ~ Tq Lin sebab sudi cuba resepi disini..
RoseInDBottle ~ Kedai memasak terpaksa ditutup.. sebab tak bayar sewa.. hahaa
Wanzee ~ Macam kat Putrajaya..
Ecah ~ Kursus dah tamat dah..
Kuzi ~ Tak boleh rehat kat dapur.. asik nak hidupkan api jer...
Acik ~ Benda kalau dah usang tak dijaga.. lama2 musnah jugak..
Aureanayz ~ Kiter lagi jakun kalau dapat pergi Eropah no...
Kakyong ~ Alahai Kakyong.. ish Ishzah nak gi sana ker.. bestnyer..kalau dapat jumpa..


Tuesday, 23-Jan-2007 23:23 Email | Share | | Bookmark
Jom ... makan..

 
Kadang2 memang masa tak menyebelahi kiter. Kiter tercari-cari masa hanya untuk melaksanakan tugasan yang kiter buat seharian. Namun walau bagaimana sibuk dan kurang masa... makan tetap makan. Jadi sepanjang minggu lalu, berikut aderlah antara masakan yang sempat disediakan. Mungkin ader kelainan bagi sebahgian orang.. almaklum lah.. lain 'household' .. lain kebiasaannyer.
Nama sahja orang melayu, satu rumpun.. tapi masakan.. biarpun satu sebutan... tapi disediakan berbagai cara. Menarik.. bagi saya.. sebab kiter suka belajar dan ambil tau.. Tiap kelainan bakal memberi ilmu tanpa kiter sedari.


Nak resepi nyer ker? Takder hari ini.. kiter jamu mata sahja lah..





Hahh.. udang geragau basah ni memang susah nak jumpa kat sini. Kalau tak ke pasar Geylang.. hai pakai nampak mengidam terus lah. Jadi bila terserempak udang geragau basah dipasar Gombak.. (errr..bukan Gombak di Selangor tu tau.. Ini Gombak di Bt Batok, S'pura) , terus cepat2 kiter beli. Yer lah.. takut kalau2 tak dapat tido malam pulak, terkenang2 jadinyer. Sedap di hidang ngan nasi putih dan lauk2 yang sewaktu dengannya..

Udang Geragau goreng tepung ni sama macam cucur jugak. Kak rossya tak punya resepi yang khusus. Jadi bagi sesiapa yang ingin mencuba.. boleh ikut sukatan sendiri dan citarasa. Cara kak Rossya ~ Udang geragau yang telah dibersihkan (anggaran 300g) digaulkan dengan tepung beras. Tak banyak.. hanya lebih kurang satu sudu makan atau lebih sedikit. Pecahkan satu biji telur dan bubuh perasa yang diinginkan. Gaul rata. Adunan tidak lah cair sangat ataupun pekat macam cucur. Letak sedikit air asal ia boleh digumpal dengan sudu untuk disenduk dikuali nanti. Rempahkan adunan ini dengan sedikit serbuk ketumbar dan jintan manis. Goreng garing.




Ini lah resepi satay yang kiter buat kelmarin. Lidi satay hendaklah di rendam dalam air sebentar dan di lap kering. Ini untuk mengelakkan dari lidi itu cepat hangus dan putus tatkala kiter membakar satay ini menggunakan oven. Resepi ini pertama kali dicuba setelah melihat gambar nya yang menarik sekali dari sebuah buku masakan tempatan. Verdict untuk resepi ini..famili kak rossya beri reaksi yang memuaskan. 50 cucuk - satay kita makan habis waktu tengahari. Kira ..sedap lah tu.. Terima kasih juga pada yang empunya resepi... .


ANIKA SATAY

Bahan A ~
1 kg daging kambing/ peha ayam/ lembu
2 sudu makan ketumbar biji
1 sudu makan jintan manis
1 sudu makan jintan putih
sejari halia
sejari kunyit hidup
2 batang serai
4 biji bawang putih
~ bahan rempah diatas di kisar halus
250g gula pasir
garam secukup rasa
Lidi sate

Bahan B ~
1 biji buah keras, ditumbuk
1 sudu teh gula pasir
1 sudu makan air
1 sudu makan minyak makan
(bahan B ini di bancuh bersama)

Bahana C ~ Kuah Sate
600g kacang tanah digoreng dengan sedikit minyak
30batang lada kering
3 biji bawang besar
6 biji bawang putih
8 biji buah keras
sejari kunyit hidup
40g belacan
(semua bahan diatas di kisar halus)
60g asam jawa
240g gula halus
2 batang serai dititik
sejari lengkuas dititik
minyak untuk menumis

Cara untuk bahan A ~
Daging dicuci bersih dan ditoskan. Hiris daging mengikut citarasa masing2. Tetapi setelah dihiris jangan dicuci lagi. Gaul hirisan daging ini dengan rempah kisar, gula dan garam sehingga rata. Perap selama 2 hingga 3 jam supaya rempahnya meresap. Barulah dicucuk dengan lidi. Bakar diatas tempat pembakar sate dengan menggunakan api arang. (I grilled the satay in the oven) Renjis dengan bahan 'B' dan bakarlah sehingga garing dan masak. Hidangkan dengan kuah sate, ketupat, hirisan timun dan bawang.

Cara untuk Bhaan C _ Kuah Sate
Kacang tanah dikisar jangan terlalu halus. Asam jawa diramas dengan 6 cawan air dan ditapis. Panaskan minyak. Tumis rempah kisar sehingga garing dan enak baunya. Masukkan serai dan lengkuas titik. Tuangkan air asam . Kacau rata. Masukkan pula gula pasir dan garam. Akhir sekali masukkan kacang tanah dan masaklah sehingga mendidih dengan api yang sederhana. Kuah sate ini perlu dikacau selalu supaya dasarnya tidak hangus. Masaklah sehingga kepekatan yang diinginkan. Kuah sate enak dimakan setelah disimpan semalaman.













Yang ini ...ikan pais.. Kiter nyer 'staple' food. Sebulan entah berapa kali buat.. Tak jelak2 pulak tu. Dulu, waktu Lisya masih kecil, dia panggil lauk ni 'ikan busuk'. Ish.. tak lah busuk.. pandai ajer budak tu buat citer. Sekarang, Lisya dah pandai makan, boleh tambah nasi TIGA pinggan! Senang ajer buatnya, cili kering celur dikisar ngan secukup bawang dan sedikit belacan. Kemudian gaul kan dengan isi asam jawa (buang bijinya) Bubuh garam dan gula. Salut ikan dengan sambal cili ini dan bungkus dalam daun pisang, semat dengan lidi..kemudian dipanggang hingga masak. Jangan lah sampai hangit pulak.. nanti makan banyak 'carbon' boleh mengganggu kesihatan jadinyer..Ikan pais ini sedap kalau menggunakan ikan jenis yang kecil antaranya ikan bilis basah dan telur ikan.. Sedap.




Monday, 15-Jan-2007 00:11 Email | Share | | Bookmark
Butter prawns & Steamed caramel cake

 
It seems that the rain has not stop... yes.. it's been raining again. The dryers are working overtime. Life has been pretty hectic for me.. making updating kinda slow lately. I've been pretty occupied with new activities this new year. Fulfilling the ample time I have as well as making new friends along the way. It's been pleasant after all..

Last week, I managed to try a recipe I got while browsing MasHakim's photosite. Thankyou Mas, I hope you don't mind if I post your recipe here and share with others. May you have wonderful days ahead though I really wish if you can post the recipes together with your wonderful photos. That would be wonderful.. So guys.. you can also browse tantalizing photos of food at Mas's kitchen @ http://mashakim.photosite.com


So.. here it is as advised by Mas.. I will leave it as it is.. in order that you get the best picture.





MasHakim's BUTTER PRAWNS

1/2 kg udang di perap 15 minit dengan 1 biji kuning telur dan 1 sudu besar tepung beras.
3 biji bawang putih dicincang,
6 biji cili padi dititik,
4 tangkai daun kari,
3 biji telur, (Kak rossya guna telur putih)
3 sudu besar susu dan
2 sudu besar majerin.

Goreng udang dahulu dan ketepikan. Gaul kuning telur & susu. Pijarkan majerin dan masukkan campuran telur dan susu secara perlahan-lahan. Tumis atas api kecik dan kacau2 supaya campuran jadi butiran yang halus. Masukkan bawang putih, cili padi, daun kari, udang ,sedikit gula dan garam. Tumis atas api besar hingga rata.








STEAMED CARAMEL CAKE

150g fine granulated sugar
100ml hot water
70g butter melted
75ml evaporated milk
1 egg beaten
150g flour
1 level tsp baking soda
pinch os salt
75g fine granulated sugar


Place the 150g of sugar in small heavy-based saucepan and heat gently until the sugar melts and caramelizes to a nutty, golden brown colour. Take care to keep the pan on very low heat to avoid burning the caramel and remove the pan from the heat once it reaches a golden brown colour. Pour the hot water onto the caramel. ( Be careful not to get burned from the sputtering caramel - a good precaution is to wrap the hand holding the jug or cup of water in a cloth) Boil the caramel for a few minutes until completely melted and a syrup is obtained. Allow the syrup to cool.

Once cooled, add the melted butter, milk and beaten egg. Stir well to combine.

Sift the flour , baking soda and salt into a mixing bowl. Stir in the remaining granulated sugar. Make a well in the centre and pour in the liquid. Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooden spoon or balloon whisk to form a smooth batter.

Line the base of a 7inch round or square cake pan with greaseproof paper and brush the base and sides lightly with softened butter. Pour the batter into the prepared pan and steam in preheated steamer for 30 minutes or until cake is well risen and a fork inserted in the middlle comes out clean. Do not open the steamer before 30 minutes is up or risk your cake collapsing.


Note: An alternative way to cook this cake is to fill small, lightly butter tartletts tins or small teacups about 1/2 full of batter and steam for 15-20 minutes. The yield will depend on the size and depth of the containers.





Wednesday, 10-Jan-2007 23:44 Email | Share | | Bookmark
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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