Just in case no one has smiled at you today...

By: rossya ahd

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Wednesday, 16-Aug-2006 00:47 Email | Share | Bookmark
Makan2 lagi...

 
I was thinking , I'll never make myself any ice-cream. Because a tub of fresh cream and double cream is pretty costly. I might as well get a tub of ready-made ice-cream from the supermarket's cold shelves. It's much cheaper.. so I thought. Just imagine when that afternoon, Lisya came home from the library and borrowed an ice-cream cookbook! She really wanted me to make some of those ice-cream recipes, insisting that those looked more yummy.. So hesitantly, I bought a tub of 200ml double cream and 500g cherries to make the ice-cream of her choice. Emm... siapa tak sayang anak ooii..
And after this.. she's choosing another ice-cream recipe for the next try...






ALMOND CHERRY ICE-CREAM

150ml milk
50g ground almonds
1 egg and 1 extra yolk
75g caster sugar
2-3 drops almond essence( I didn't put this in cos I don't like the smell)
500g red cherries pitted
25g silvered almonds (tossed)
150ml double cream


Pour the milk into a small saucepan and stir in the ground almonds. Bring to the boil and then set aside. Put the egg and the extra yolk into a heatproof bowl with the sugar and beat till pale and thick. Pour on the milk and almond mixture. Place the bowl over a pan of gently simmering water and stir until thick. Stir in the almond essence and leave to cool.
Put the cherries into a food processor or blender and whizz to a puree', then stir them into a custard. Whip the cream until it forms soft peaks. Fold the whipped cream into the cherry mixture. Transfer the mixture to a freezer container., Cover and freeze until firm, beating twice at hourly intervals. Stir in the silvered almonds into the mixture at the last beating. Serve the ice cream in individual glasses.

* This recipe yields only 1/2 litre tub of ice cream.



If you enjoy the aroma of breezing cinnamon.. then this cake is for you. My American colleagues used to say that this is an excellent recipe. (But then again , I notice mat salleh suka nah ngan Kayu manis)




CINNAMON NUTELLA CAKE

175g butter, softened
175g caster sugar or you may use brown sugar ( I used muscovado sugar)
3 eggs
200g self-raising flour
1tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
50g ground hazelnuts
4 rounded tbsp chocolate hazelnut spread
50g hazelnuts, roughly chopped for topping (I used sunflower seeds)


Preheat the oven to 160C/fan. Butter and line the base of a 8" round cake tin.
Put the butter, sugar, eggs, flour, baking powder, cinnamon, ground hazelnuts and milk into a bowl. Beat till light and fluffy. Tip three-quarters of the mixture into a tin, spread it level. then spoon the hazelnut spread on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth.
Sprinkle with the chopped hazelnuts. Bake for 1hr until risen, nicely browned, feels firm to the touch and springs back when lightly pressed ( cover with foil if it starts to brown too quickly). Cool in the tin for 10minutes, then turn out. Peel off the paper and cool on a wire rack.



Yes, we call this karipaps.. epok-epok. Sure, we love all variations.. the fillings of curried potatoes, vegetables (beansprouts) with its 'sos chilli" and none but not least.. Lisya's favourite will be epok-epok sardine. So today, I'll paste my version of epok-epok sardine for adik2 yang ingin mencuba..




EPOK-EPOK

Pastry nya:
1kg tepung gandum
2 sudu makan minyak
2 sudu penuh minyak sapi ( I prefer Planta magarine- less oily)
1 sudu kecil garam
500ml air hangat


Satu kan tepung, minyak2 dan garam di gaul rata2 hingga menjadi serbuk roti. Lalu masukkan air dan uli rata sehingga adunan tepung menjadi lembut. Biarkan selama 15-30 minit. ( Adunan yang tidak habis boleh jugak di freeze kan..)

Inti Sardine:
1 tin sardine di hancurkan (isinya sahja)
8 ulas bawang putih di kisar
20 tangkai lada kering di celur dan di kisar
500g bawang jepun didadu
2 batang lada hijau dihiris tipis (optional)
sedikit gula dan garam
lada sulah dan lada hitam



Tumis bawang, lada kisar, bawang putih kisar dan lada hijau hingga garing. Masukkan sardine dan perasa. Biarkan sejuk baru di isi kan kedalam tepung.

Cara membuat epok-epok : (seperti biasa, I guess semua pun dah tahu)
Bulat2 kan adunan tepung. Gelek tipis sebuah bulatan kecil. Isikan inti sardine. Lipat dua dan kelim.
Kemudian digoreng dalam minyak yang penuh.



Yes.. I too tried Phalinn's recipe that he posted a while ago. I guess..he's becoming one of the 'makciks' yang suka masak2. Jangan marah.. Phalinn. I used to eat Mee Goreng at our Sembawang Satay Club. It's delicious. In fact, ever stood in front of the chef's wok to see how he fried his mee but still could not get the exact same taste when I tried it at home. He's a young chef from Johore. So when I come across Phalinn's recipe .. I thought this must be how the m'sians did it. True, it tastes just as good. If Yan can cook.. so does Phalinn.. heehe.
I tried again Phalinn's Mee Hailam. Yes, it's mee Hailam but made it a bit dry this time around. And I use kway teow and leftover rice. Both gets a thumbs up from my family. I cook the seasoning first, added just a bit of liquid and transfer half of it to another wok. Then stir-fry the other half with leftover rice. Cracked one egg and served with sliced green chillies and fried shallots.. Mintak ampun sedap nyer!!
Just in case you can't locate his recipe entry on his FP.. here's my copy...





Phalinn Ooi's MEE HAILAM Recipe

Fresh noodles ( I used kway teow and rice)
Beef fillet ( I used prawns and fishballs)
onion sliced
chopped garlic
chicken cube
chilli powder
oyster sauce
sweet soya sauce
soya sauce
tomato sauce
vegetables ( I used sugar beans, carrots and tomatoes & some shitake)
cornflour mix with water ( I didn't add this cos mine was dry)


Stir -fry all ingredients, putting prawns/ fishballs and vegetables last. Add a little liquid for dry noodles.. and more if you want more soup. Add noddles and stir in eggs. ( If you're making the soup version, remember to blanche the noodles and set aside.) Pour soup on noodles only when ready to eat. Best serve with fried shallots and chopped chinese parsley.






By the way.. have I said Thank You , Phalinn? Thank you.. Phalinn...



Quote:
Kuzi ~ Dahh.. kak rossya dah sampaikan ngan mama.. hehehe It's ok ler Kuzi... Dat ice-cream memang sedap.. cuma tak muai ajer..
Anna ~ nyum nyum..
Yangmazni ~ Aper lunch ari ni, Maz?
Nabialishad ~Nak jadi anak angkat pun bole.. Siap kak rossya dah ader 4 cucu angkat... Ader kembar lagi tu.. (Ish.. lupa nak cakap.. yang si kembar tu ader mirip muka Yassin.. si penyanyi tu..)
Ciksue~ Nak tak mencuba, ciksue? Sodap tau..
Badangperkasa ~ Yummy...
Sabrina ~ Haah.. yang ni bole Sab cuba.. sebab tak yah guna Oven! hehehe
Leezsa ~ Wahh.. Leez.. seronok kak rossya tgk u jalan2 ngan geng. Baguslah, kasi Adam ramai kawan.. dia mesti enjoy..
Nic ~ cuba ler Nic kalau berkesempatan... sedap tau.. Eh.. tapi kenapa tak sempat eh? Posa masih banyak ker nak ganti..
Luz Macia ~ Ni.. mesti hantu udang ni.. Lain macam ajer tgk udang tu..
MamaFami ~ Ice-cream tu Lisya yang 'paksa' buat. Phalinn's recipe memang dah berapa kali dicuba. Karipap.. tu family request.. cinnamon cake.. tu cik abang suka. Jadi nak buat camner mama.. Terpaksa ler kiter buat lagi.. dan.. buat lagi... dan.. buat lagi..
Ramsis ~ I'm happy to hear that u've tried the cornflakes crunchies. Kalau u tak suka cinnamon's taste.. , that cinnamon nutella cake.. u ganti kan cinnamon tu dengan 2dsp spoon of cocoa powder(sieved). Tapi nama kena tukar ler.. jadi Choc Nutella Cake.. Amacam? Orite tak?
++Far EastPhotoworld++ ~ oh no....
Mommy d&d ~ Wa'alaikumsalam.. I'm honored that u want to link me up to yr page. Thankyou. Jemput2 ler selalu ke fp kak rossya yang tak seberapa ni..
Hellikonia ~ Aiseh Helli ! U ni belum try dah mengaku kalah.. Cuba dulu dong! Bila dah buat.. tak ler complicate sangat.. Kalau u nyer roti dah bole naik gitu gebu.. aperlah ice-cream ni...
Harlina ~ ish.. kenapa hanyir? Kat sini satu tub Lisya makan sorang. Kek kayu manis tu my hubby suka.. ituler selalu buat tu..
MummyJam ~Baik2 mummy.. takut keyboard basah..
Cuyus ~
Mazrul ~ Nak datang makan.. bila nak mai..? Buat buku? Mintak ampun ler.. belum dapat lesen..
d4yats ~ Alaa tak yah nak diet ler.. Posa pun dah nak dekat dah..
Edoras ~ Edoras tak nak cuba ker? It's not something that'simpossible to prepare .. kalau bahan2 cukup..
Elly ~
Kakyong ~ Ader lah.. rasa cinnamon nyer tu kakyong. My hubby luvs it, but lisya pilih bahgian nutellanyer sahja. Mamanyer? Semua suka..
Myperiukbelanga ~ Thankyou my dear. Do you have a link that I cud visit?
Kak Kham ~ Tembam tak per kak kham.. asal sihat yer..
Elin ~ Sodap ice-cream tu Elin, tak nak cuba ker?
Zuhri ~ My husband used to say, " Kalau orang tanya what camera u're using.. jangan bilang it's Nikon. Buat malu Nikon sahja." See, he insisted I sit for Nikon class, sampai sekarang pun cek belum pegi lagik. Yes, I shot these pictures, and I'm using D70s. The lighting tak pasti ler Zuhri, I just shoot mostly during daylight at my balcony. So am I that bad?.. (my husband tak pegang camera.. tapi tukang ketawa kan I sahja.. heehe)
Linda ~ Haa.. pengantin dah mai.. Nanti balik makan aiskrim dengan abang sayang yer..
Phalinn ~ thankyou Phalinn. that's one mean recipe you got there. Jangan marah kak rossya omit certain things yer..
Nabialishad ~ Nasib baik mereka takdak kat sini. Kalau kat sini.. kiter pun mesti cubit.. hehee
Cekya ~ thank you Cekya..
MeorJay ~ Control.. MJ.. control..
Morkymogg~ Alah.. kalau singgah 'umah' kak rossya , tak yah diet ler. Yok makan yok!!
Ieza ~ Jaga Ieza jaga! Nanti dak Adam tu dah penuh gigi dier... baru ler dia nak makan macam2. Itu dah kena buatkan tau Ieza...
Yanni ~ Ya ampun.. banyak2 sebab tat keju tu tak kena pada citarasa Yanni. I find these tarts .. bila digigit memang berderai sedikit.. To be honest, kak rossya got this recipe dari buku panduan Warna dan telah mencuba nya beberapa kali. In fact I recommended my own sister to lessen the egg yolks to just two, and use only about 800g or so of flour for a softer tart dough.. and use powder sugar instead. (Ish .. pandai2 pulak kak rossya tukar resepi yer..) I am really sorry... I hope tat tu tak terbuang...


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