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By: rossya ahd

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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.





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