CENDERAKENANGAN SEMPENA LAWATAN KE SMK KONVEN ST URSULA TAWAU

NASI TOMATO

BAHAN-BAHANNYA :-)

3 cawan beras basmathi, cuci dan rendam 30 minit

1 camca besar pes tomato (tomato puree)

2 camca besar sos tomato

2 camca besar minyak sapi

1 biji bawang besar, hiris

2 ulas bawang putih, dicincang

1 inci halia, dititik

1 helai daun pandan, disimpul

3 1/2 cawan air

1 cawan susu rendah lemak (atau susu sejat)

Garam secukup rasa

1 batang kayu manis

5 kuntum bunga cengkih

3 biji buah pelaga

1 kuntum bunga lawang

BAHAN HIASAN :-)
Hirisan daun bawang/daun sup
Bawang goreng
Kismis
Kacang pis

CARA MEMBUATNYA :-)

1. Panaskan minyak sapi dalam kuali (mat guna non-stick pan), tumis kayu manis, bunga lawang, bunga cengkih, buah pelaga, halia, bawang besar, bawang putih dan daun pandan hingga harum. Masukkan pes tomato dan tomato sos, kacau rata dan masukkan beras. Gaul hingga mesra dan goreng beras tadi 1 minit.
2. Alih beras tadi ke dalam rice cooker. Tuang air dan susu rendah lemak. Masukkan garam secukup rasa dan kacau rata. Masak seperti biasa hingga nasi kering. Tabur kismis dan kacang pis (jika guna). Dan biar nasi betul2 masak. Gemburkan dan matikan suis rice cooker tadi.
3. Hidangkan dengan menabur hirisan daun bawang/daun sup dan bawang goreng. Boleh juga anda kukus nasi tadi. Bila nasi masak dan lampu pada rice cooker, bertukar ke tanda "warm". Anda keluarkan nasi, letak dalam kukus yang dialas daun pisang (cucuk2 sedikit daun tadi untuk membuat lubang) dan kukus hingga masak.

Sumber: http://www.tiffinbiru.com/2012/06/nasi-tomato-yang-serba-ringkas.html

ROTI JALA

 

 

BAHAN-BAHANNYA :-)
1 cawan tepung gandum
3/4 cawan air
1/2 cawan susu segar (optional, kalau tak nak susu, letak air)
2-3 titik pewarna makanan kuning
1 biji telur
3 camca besar mentega air (atau minyak zaitun)
Secubit garam
Sos kegemaran sebagai pencicah (kuah kari, sambal tumis, gula atau apa saja yang sesuai)

 

 

CARA MEMBUATNYA :-)

1. Satukan semua bahan2 di atas kecuali sos pencicah. Kacau rata dengan whisk dan tapis bancuhan tadi. Ketepikan 10 minit.
2. Panaskan non-stick pan, mat guna saiz 10 inci. Lenser dengan sedikit minyak zaitun (lap dengan paper towel bersih yang dicelop sedikit minyak). Bila panas, paip kan adunan yang telah diisi dalam acuan botol sos bermuncung tiga secara zig-zag. Kemudian buat kaedah sama tapi kali ini bertentangan jaluran tadi.
3. Masak dengan api kecil, bila permukaan roti jala nampak pucat, berhati2 lipat seperti dalam gambar, kemudian dari pangkal, gulung perlahan2 hingga ke hujung. Kemaskan dan alih dalam pinggan. Buat kaedah sama untuk baki adunan, hingga siap. Hidangkan bersama sos kegemaran atau sambal tumis.

Sumber: http://www.tiffinbiru.com/2012/01/roti-jalamacam-mana-nak-buat.html

CHICKEN AND MUSHROOM QUICHE

 

Hari ini saya masakkan mushrrom and chicken quiche lagi untuk kuih sampingan dalam majlis hi tea.  Dah dua kali saya buat quiche yang resepinya di beri oleh rakan fb saya, TeeaRa Yatie dan dah dua kali juga saya membuat posting dalam blog Azie Kitchen.  Kali ini, kita layan layan jamu mata jer ya.  Kalau nak tengok juga resepinya, boleh tengok di SINI.  Atau ada juga kat bawahhhh....


Mudah sangat untuk membuat quiche ni dan jika dibeli harganya agak mahal.  Apa kata kita sama sama membuat sendiri untuk hidangan anak anak dan dapat menjimatkan ekonomi keluarga. yeah.


Cara cara membuatnya mudah sekali.  Ini jer bahan bahan yang diperlukan.

Tumis bawang putih, ayam, chicken fillet, mushroom dan lain lain sayuran menggunakan olive oil.  Masukkan herbs dan garam.  Siap lah filling untuk quiche.  Mudah kan?

Pastri boleh dibuat awal awal dan simpan dalam peti sejuk.  Tapi lagi best kalau buat dan terus bakar, tapi leceh nak mencanai dan membasuh peralatan tu. Tapi jangan tak tahu, quiche juga boleh dibuat tanpa kulit atau pastri.  Saya belum lah pernah mencubanya lagi.  Insya Allah, kalau mood M dah datang, boleh lah buat crustless quiche.  Nak tengok camne saya buat pastri, boleh lah layan gambar gambar di bawah ni ...

Pastri dah siap, bahan bahan dalam nya pun dah siap, jadi apa lagi, teruslah penyediaan untuk membakar.  Yang ini lagi mudah, tinggal tuangkan semua sekali.  Masukkan filling, whipped cream dan last taburkan cheese.  Ikut lah berapa banyak yang disukai, lagi banyak lagi sedap.

Ini proses yang paling best, proses menghidang dan menikmati quiche terutama bila makan panas panas secara beramai ramai, memang syok sekali ...

Hope you enjoy my posting on mushroom and chicken quiche.  taa daa ..

 RESEPINYA ADA JUGA KAT SINIIII.......

Chicken and Mushroom Quiche

Oleh: Azie Kitchen

Bhn A:

200 gm tepung gandum

1ts salt

Mixed herbs

Bhn B

110 gm cold butter-kiubkan

1 egg yolk

1/4 tbs lemon juice

50 ml air sejuk (dimasuk berselang seli)

Campurkan bahan bahan hingga sebati dan tuangkan ke dalam bahan A.

Diuli sampai jadi doh dan rehatkan selama 15 minit dalam peti sejuk. Selepas itu, terapkan dalam pie mould yg boleh dikeluarkan plate dari bawah dan cucukkan tepung dengan garpu dan blind bake selama 15 minit.

Bhn C

Chopped garlic

2 tbs olive oil

Capsicum

Celeries

Button mushroom hiris nipis nipis

Onion - potong kiub

Minced chicken

Chicken fillet green peppercorn

Garam

Mixed herbs

Sauté garlic, masukkan chicken fillet, goreng sekejap sebelum dimasukkan kesemua campuran sayuran. Masukkan garam dan sedikit mixed herbs. Ketepikan.

Bhn D

250 gm whipped cream

Coarse black pepper

4 biji telur

Campurkan kesemua bahan dan kacau sebati.

Selepas doh di bind bake selama 10 minit, masukkan filling sayuran tadi dan akhir sekali masukkan cream. Taburkan cheddar cheese yang diparut dan bakar selama 35 minit pada suhu 170C

Sumber: Azie Kitchen

http://aziejaya.blogspot.com/2012/01/quiche-untuk-hi-tea.html

*** Blind Bake - Bakar pastry yang telah di terap dalam dulang selama 10 minit 
                         atau cukup masak sebelum inti diisi kedalamnya untuk mengelak-
                         kan pasti menjadi lembut dan bocor.

CHICKEN SOTO WITH BEEF MEATBALLS

The celebration of Hari Raya is never complete without visiting friends and relatives, and of course good food. It is the season when friends and relatives drop by for Raya open houses, where festive goodies, ketupat, lemang and rendang are spread on the table for guests to enjoy. Aside from the usual Raya offerings, Soto is also a popular dish to serve during Raya open house. Soto is a traditional soup originating in Indonesia. It is made of broth, meat and vegetables, cooked with various spices and typically served with compact rice cubes (nasi himpit or ketupat) or rice vermicelli (bihun), and deep fried potato patties (begedil) or beef meatballs. There are lots of versions of Soto. This chicken soto recipe is a light chicken broth cooked with various spices to give you a wonderful aroma that tantalises the taste buds. What’s more, you can use ready-to-cook QL Figo Beef Meatballs, which are pre-cooked and frozen to lock in the nutrition and taste Serve it with nasi himpit or rice vermicelli for a complete meal, be it Raya open house gathering, or anytime through the year for a yummy feast! The ingredient list is quite long, but the cooking process is relatively easy, and the result is of course, delicious.

Print / Cetak

Chicken Soto With Beef Meatballs

Prep time / Masa penyediaan:  30 mins

Cook time / Masa memasak:  35 mins

Total time / Jumlah masa:  1 hour / jam 5 mins

Serving for / Sajian untuk: 7

 

Ingredients / Bahan-bahan

• 2 chicken carcasses (cut into smaller pieces) + 500 g chicken breast (skin removed)
• 1 packet (500 g) QL FIGO Beef Meatball
• 1 tablespoon white peppercorn, pounded
• 2 litres water
• 2 chicken stock cubes
• 3 stalks lemongrass, crushed
• Salt to taste
• Cooking oil for sautéing and frying
• 100 g roasted or fried ground nuts
• 1 bowl of mung bean sprouts (taugeh), washed
• 50 g glass noodle (soo hoon or tang hoon), fried with hot oil and drained
• Fried shallots
• 3 stalks Chinese celery (daun sup), coarsely chopped
• 2 stalks spring onion, shredded
• Nasi himpit (compact rice cubes), cooked according to instructions on packet and cut into cubes
  
• To grind (A):
• 10 cloves garlic
• 10 shallots
• 2 inches ginger, sliced
• 1 inch fresh turmeric (or 1 teaspoon ground turmeric)
• 10 candle nuts
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel
  
• Spices to sauté (B):
• 3 cm cinnamon
• 2 star anise
• 3 cloves
• 2 cardamom
  
• Soy sauce sambal (Sambal kicap):
• 10 – 15 bird’s eye chilies
• 3 cloves garlic
• 4 – 5 tablespoons sweet soy sauce (kicap manis)
• Juice from 2 kalamansi lime
• 2 – 3 tablespoons soto broth

Instructions / Cara-cara

1. Heat 2 tablespoons of cooking oil in a large pot or stock pot and sauté ground ingredients (A) until fragrant.
2. Add in spices (B) and continue to sauté for another minute. Pour in water and add chicken carcasses and breast, and stock cubes. Leave to boil.
3. Add pounded white peppercorns, lemongrass and salt (to taste), continue to simmer on low heat for another 15 – 20 minutes until chicken is thoroughly cooked.
4. Remove chicken breast from the pot and drain. Add in QL Figo Beef Meatballs (thawing not required). Let the broth continue to simmer on low heat.
5. Fry chicken with cooking oil until golden brown. Remove and drain off oil. When cooled, shred the chicken meat into smaller pieces.
6. To make soy sauce sambal, pound bird’s eye chilies together with garlic cloves into a coarse paste (not too fine). Transfer into a medium bowl and stir in sweet soy sauce, Soto broth and kalamansi lime juice.
7. To serve, arrange compact rice cubes in a deep plate, garnish with shredded chicken, bean sprouts, fried glass noodles, groundnuts and pour over hot broth and QL Figo Beef Meatballs.
8. Sprinkle with chopped Chinese celery, spring onion and fried shallots, serve immediately with soy sauce sambal.

QL Kitchen Tips

• You can also serve Soto with blanched rice vermicelli (bihun) in place of compact rice cubes.
• If you like a rich broth, you can add in 100 – 150 ml of thick coconut milk with the water.
• If you like your broth to have a stronger aroma, increase another teaspoon each of ground coriander, cumin and fenn

SANDWICH TELUR

Sandwich Telur....salah satu menu Hi-Tea untuk jamuan perpisahan boss-boss saya.
Resepi ni saya ambil dari http://kasihaleeya.blogspot.com

Resepi Simple datang lagi.. muahahah... Jangan tak caya, kadang resepi simple pon kita google kan? hahah aku lettew.. bukan apa, kadang nak tengok jugak, orang lain buat cemana? sama ke macam aku? gitew.. baru menambahkan keyakinan... 

So hari ni aku share lah resepi egg sandwich ;) tapi ikut step kat gambar ye.. 

Rebus telur.. Aku buat banyak so telur ni aku rebus 16 biji camtu.. rebus 10 minit pon ok.. 

lepas tu lenyek untuk hancurkan.. aku guna penekan burger tu je.. kemudian masukkan mayonnaise sehingga bancuhan tu nampak creamy gitu.. aku beli yang jual pack tu je.. yang aku guna brand SAJI kot.. tak sampai RM8.. tak habiss pon sepeket guna.. ada lagi setengah kot.. penjimatan di situ ;)

kemudian taburkan white pepper.. lebih sikit pon takpe.. kalau sikit sangat nanti 'tak terasa' plak.. 

taburkan sedikit garam.. garam ni beli kat GoldCoast hari tu.. sukaaaaa!!! hahahah sebab macam best-best je.. murah plak tu.. duit kita tak sampai RM3 kot.. aku bagi Elly sebotol ngan kawan office sebotol.. korang tak guna ko siap eh.. kat sini pon banyak kot jual? saje jeee kenangan gitu.. 

ok, gaul rata-rata, sambil tu rasa lah.. if garam and pepper tu dah cukup rasa.. kira dah siap la.. amik roti, sapu ngan majerin.. letak telur nie.. pastu boleh tambah hirisan tomato dan salad.. potong kulit roti keliling tu kita tak nak sebab tak lawa.. hihi.. pastu potong lah 4 ke.. potong 2 ke.. 

MEE REBUS

m




Bahan-bahan:
1 paket mee kuning - celur
Bahan sayuran:
50 sen Taugeh - celur
Sedikit daun sup - hiris nipis
Sedikit daun bawang - hiris nipis
Bawang goreng
4 keping tahu di goreng dan dihiris nipis.
5 biji Cili hijau - dihiris nipis
Limau nipis/limau kasturi - di belah dua
Telur rebus - belah dua

Bahan-bahan kuah:
Sedikit minyak untuk menumis
4 sudu cili kering yang di kisar
3 biji bawang merah - kisar
3 sudu lengkuas yang di kisar
4 batang serai dikisar halus
2 biji bawang putih - kisar
RM 3 udang kering - kisar - lagi banyak lagi sedap.
300gm udang hidup - direbus dan kisar halus
1kg ubi keledek merah - direbus dan blender halus
3 sudu gula atau secukup rasa
garam secukup rasa
Sedikit ajinomoto
4 sudu sos tomato
Air - agak-agaklah

Cara memasak:
Tumiskan bawang merah, bawang putih,lengkuas,serai,cili kering dan udang kering yang telah di kisar hingga naik minyak dan berbau wangi.
Masukkan udang hidup yang dikisar dan air rebusannya sekali.
Masukkan keledek yang telah dikisar dan tambahkan air secukupnya.masukkan garam,gula,aji,sos tomato.
Biarkan mendidih dan siap untuk di hidang dan dimakan.

CRISPY YAM RING

Thank you very much to the owner of the blog Kitchen Chaos for the amazing Yam Ring receipe!
I'm glad i found you and the all the receipes you have in your blog. I cant wait to try the Yam Ring and i'm sure it would turn out great! Several years ago i made this recepie but with out the alluminium foil and of course some of the ingredients were diffrent too.I will try this receipe this weekends, inshaAllah.  Hmmm...this is one of my favorite dishes!


INGREDIENTS:

dapted from Sinner @ The Waitekere Redneck's Kitchen
Makes 3 yam rings (~280g each) or 2 yam rings (~420g each)
600g yam 
10 tbsps wheat starch
10 tbsps boiling water
1 tsp salt
2 tbsps vegetable shortening
1 tbsp sugar
1/2 tsp Chinese 5-spice powder
1 handful dried glass noodle
enough oil for deep frying - See more at: http://lengskitchen.blogspot.com/2013/02/crispy-yam-ring-with-kung-pao-chicken.html#sthash.2UDcQla4.dpuf

600 gms yam
10 tablsp wheat starch
10 tablsp boiling water
1 tsp salt
1 tablsp vegetable shortening
1/2 tsp Chinese 5-spice powder
1 handful glass dried noodles (suhoon)
oil for deep frying

METHOD:

1.     Peel the yam and cut them into chunks

 

2.     Bring the yam chuncks to steam in a steamer basket for 15 minutes until soft. Remove from 
        heat and transfer to bowl and mash the yam using a potato masher.

3. Place the what starch in a bowl. Bring some water to a rapid boil. Measure and add 10 tbsps of hot boiling water to the wheat starch. Spend a little time mixing it until the water is well incorporated. Add this wheat starch mixture, salt, shortening, sugar and the 5-spice powder into the mashed yam. Mix with the potato masher until they are well combined.

4. Separate the dough into portions. I'll have the dough weighed and divided into 3 equal portions

5. With each portion, roll, flatten and shape the dough into a strip using just your hands - thickness depending on your personal preference and length according to the size of the yam ring you are aiming for. Stand the strip up (make sure it is stable) and connect the ends.

6. To make the deep frying easier, I have the yam ring rested in a handmade basket made out of the aluminium foils. The idea came from the original recipe in which Sinner had used an aluminium pie dish with some holes made. I just tweaked it a little making my own basket with layers of foils. And to make lowering and removal a little more easier, I secured two opposite ends with the butcher's twine just so I can hold them safe and sound. Place the yam ring into the basket and leave to chill in the refrigerator for at least an hour. This is when you can pack and bring the extra yam ring(s) to freeze for future consumption.

Crispy Yam Ring with Kung Pao Chicken 佛砵宫保雞丁

(A) Crispy Yam Ring 佛砵
Adapted from Sinner @ The Waitekere Redneck's Kitchen
Makes 3 yam rings (~280g each) or 2 yam rings (~420g each)
600g yam 
10 tbsps wheat starch
10 tbsps boiling water
1 tsp salt
2 tbsps vegetable shortening
1 tbsp sugar
1/2 tsp Chinese 5-spice powder
1 handful dried glass noodle
enough oil for deep frying

1. Peel the yam and cut them into chunks.

- See more at: http://lengskitchen.blogspot.com/2013/02/crispy-yam-ring-with-kung-pao-chicken.html#sthash.2UDcQla4.dpuf

Crispy Yam Ring with Kung Pao Chicken 佛砵宫保雞丁

(A) Crispy Yam Ring 佛砵
Adapted from Sinner @ The Waitekere Redneck's Kitchen
Makes 3 yam rings (~280g each) or 2 yam rings (~420g each)
600g yam 
10 tbsps wheat starch
10 tbsps boiling water
1 tsp salt
2 tbsps vegetable shortening
1 tbsp sugar
1/2 tsp Chinese 5-spice powder
1 handful dried glass noodle
enough oil for deep frying

1. Peel the yam and cut them into chunks.

- See more at: http://lengskitchen.blogspot.com/2013/02/crispy-yam-ring-with-kung-pao-chicken.html#sthash.2UDcQla4.dpuf