Kek Gulung Polko Dots

 

Kek Gulung Polko Dots 

Bahan - Bahan A : Motif Corak  

• 1 biji telur 
• 35 g tepung kek
• 20 g gula kastor 
• 1 sudu tepung susu 

Bahan pewarna  

20 gram setiap adunan warna Hijau.Merah, Kuning dan Biru

Penyediaan adunan motif corak 

• Gunakan pengadun tangan elektrik  pukul semua bahan A sehingga tahap kental. 
• Bahagikan adunan dalam 4 mangkuk kecil, sambil masukkan setitek pewarna dan gaul hingga rata,  masukkan kedalam beg piping dan ikat ketat.
• Paipkan bentuk bulat atas kertas minyak di atas dulang pembakar. 
• Bakar pada suhu 150c selama 1 minit. Angkat dan ketepikan.

 Bahan Bahan B : Inti Kek

• 150 ml  Non Dairy whip cream
• 20 gram gula kastor 
• 2 pek kecil Biscuit Munchy Oat Krunch Strawberry & Blackcurrant 
• 1 pek of NIPS Peanuts (tambah mengikut keperluan)

Penyediaan. Bahan Bahan B : Inti Kek

• Gunakan pengadun tangan elektrik pukul whip cream dan gula kastor sehingga kembang. Simpan dalam peti sejuk sehingga diperlu. 

Kek Gulung Polko Dots

Bahan-Bahan  C

• 4 telur kuning  (Grade B)
• 20 g gula Kastor 
• 50 ml minyak jagung  
• 50 ml susu 
• 80 gram Tepung Kek 
• 1-2 sudu Vanilla extract 

Bahan-Bahan  D

• 4 putih telur  
• 1/4 sudu kecil krim of tartar
• 60 gram gula kastor 
• 1 titek perwarna strawberi

Tetapan Oven:

• Loyang 9"x11"
• Suhu Oven 180c- 20 minit (Api atas dan bawah.)
• Note: Atau mengikut kepanasan oven masing masing. 

Cara - Cara : Penyediaan

Gaulkan Bahan-Bahan C :

• Kuning telur, gula kastor, minyak, susu dan tepung kek, vanilla ekstrak sehingga sebati.
• Pukul bahan -bahan D hingga kembang kental hingga tahap ribon.
• Kaupkan bahan C dan D dengan spatula hingga gaul rata secara perlahan sehingga rata.
• Tuang aduan ke dalam loyang motif corak tadi.
• Bakar selama 20 minit atau mengikut kepanasan oven masing masing.
• Keluarkan dari oven dan letak diatas redai selama 5 minit.
• Sapukan whip cream dan letakkan Biskut Munchy Oats Krunch Strawberry & Blackcurrent, diikuti dengan NIPS chocolate peanuts kemudian gulung hingga rapi. Sejukan dalam peti sejuk sekurangnya 2 jam.
• Taburkan NIPS peanut diatas Swiss Roll supaya corak nampak lebih menarik. Selamat mencuba jangan tak cuba.

-----------------------------------------------------------------------------------------------------------

Glutinous Rice Dumpling

 

Glutinous Rice Dumpling

Preparing bamboo leaves and hemps string. 
Soak bamboo leaves and hemp string together, rinse a few time, ensure it is soak in deep water for overnight. Wash and rinse thru water a few times the next morning. Wipe soak overnight bamboo leaves.

Ingredient ( To soak 6 hours.)
1.5 kg Glutinous Rice 
15 pieces Mushroom 
15 pieces Chestnuts   
8 salted egg yoke. (cut into halves)

Braised Pork Belly 
Ingredient 
500 gm 3 layers pork belly ( Cut into chunk size)
1 cinnamon stick 
4 star anise
6 pip garlic 
1 litre  water
cooking oil 

Seasoning for Fillings 
1 tbsp Chinese five spice powder
1 tsp pepper ( a few dashes)
1 tsp salt
2 tbsp sugar 
1 tbsp  chicken stock granules
1 tbsp sesame oil
1-2 tbsp dark soy sauce

Direction:
Mixed pork belly and seasoning to marinate best overnight..
Heat up claypot, add in cooking oil saute garlic, star anise, cinnamon stick till fragrant. 
Add stir fry marinated pork, mushroom and chestnut till fragrant. 
Add in water and allow it to boil. When the water starts to boil lower the heat and simmer until cook.(40-50 minutes Dish up and set aside until needed. Best overnight. 

Preparing Glutinous rice 
Ingredient 
1.5 kilogram Soak Glutinous rice
6 slices shallots
50 grams pounded soak dry prawns 

Seasoning 
3 tablespoons of oyster sauce
1 tablespoon chicken granules powder 
1 teaspoon five spice powder
1 tablespoon  salt
2 tablespoon dark soy sauce

Direction 
Heat up a wok, add in cooking oil, saute shallots and pounded dry prawns saute.
Add in glutinous rice, seasoning, stir  fry until well combine.  Taste according to preference. Dish up  (set aside)

Preparing the bamboo leaves
Soak bamboo leaves and hemp string together, rinse a few time and soak in deep water overnight. wash and rinse thru water a few times the next morning. 
Wipe soak overnight bamboo leaves.

Wrapping
Stack 2 leaves on top of each other. Ensure smooth side of the leaves are facing you.
Focus on the center point and fold into a cone shape. 
Add fillings, press it to firmly. Wrap leaves close towards the fillings to seal a cone shape. 
Tighten both sides of the leaves to secure the sides.  tap tap and fold the corners into triangle cone shape. Grip tight, using a hemp string wrap it 2 round and secure with a knot. 
Trim off excess string and  leaves.  That's it.

Pressure Cook Glutinous rice Dumpling 
Close the lid and start my 45 minutes the moment my pressure cooker  stud pops up. 
After 40-45 minutes remove and hanger to release excess water. That's it. 

Pineapple Floral Swiss Roll Cake -ayam brand

Kek Gulung Bunga Nanas   Pineapple Floral Swiss Roll Cake

Bahan - Bahan A : Motif Corak  

• 1 biji telur 
• 35 g tepung kek
• 20 g gula kastor 
• 1 sudu tepung susu 

Bahan pewarna  

• 30 gram adunan warna Hijau.
• 30 gram adunan warna merah
• 50 gram aduan selebihnya (tanpa warna) 

Penyediaan. motif corak 

Gunakan pengadun tangan elektrik  pukul semua bahan A sehingga dua kali ganda hingga tahap kental  Bahagikan adunan dalam mangkuk kecil, masukkan setitek pewarna dan gaul hingga rata. Kemudian masukkan kedalam beg piping dan ikat ketat. 

Kepilkan sehelai kertas minyak di atas lakaran templat corak. 

Paipkan warna warna atas lakaran templat corak mengikut corak hingga selesai. 

Setelah siap, letakkan kertas minyak corak di atas dulang pembakar dan dibiarkan dalam peti sejukkan sehingga diperlukan. 

Jom kita buat Kek Gulung. 

Bahan Bahan B : Inti Kek

• 150 ml  Non Dailry whipping cream
• 20 ml Sirup Nanas  Ayam Brand   
• 10 gram gula kastor 

**Ketulan Nanas Kuib Ayam Brand. (secukupnya)**

Penyediaan. Bahan Bahan B : Inti Kek

1) Gunakan pengadun tangan elektrik  pukul bahan B sehingga dua kali ganda dan  siap. 

Simpan dalam peti sejuk sehingga diperlu. 

Kek Gulung Nenas  

Bahan-Bahan  C

• 20 g gula Kastor 
• 50 ml minyak jagung  
• 50 ml  Santan Ayam Brand 
• 80 gram  Tepung Kek 
• 4 telur kuning  (Grade B)

Bahan-Bahan  D

• 4 putih telur  
• 1/4 sudu kecil krim of tartar
• 60 gram gula kastor 

Penyediaan 

• Masukan bahan  C. Gaulkan  minyak, santan, kuning telur, gula kastor, dan tepung        sehingga sebati. 
• Masukan Bahan D :Putar putih telur dan serbuk tartar hingga berbuih, masukkan gula dan putar hingga menjadi kental. 

• Gaul bahan C dan D dengan spatula hingga bergaul rata secara perlahan sehingga rata.
• Tuang aduan ke dalam loyang motif corak. Ratakan dan hentak loyang perlahan untuk menhilangkan  gelembong udara.  Siap untuk dibakar. 
• Bakar suhu 180c selama 20 minit mengikut kepanasan oven masing masing. 

• Keluarkan dari oven dan letak diatas redai selama 5-8 minit . Sapukan fresh cream 
• dan letakkan Ketulan nanas ayam brand dan gulung hingga rapi . 
• Sejukan dalam peti sejuk leh kurang 2 jam sebelum menlukis corak lagi. 
• Siap 

Cucur Udang Pasar Malam

Cucur Udang Pasar Malam

Ingredients:
3 cups wheat flour
1 cup rice flour or corn flour (both also can be use) 
1  teaspoon turmeric powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon chicken granules

2 cups water (plus & minus)
1 small bowl, ice cube

150 gram bean sprouts
70 grams garlic chives
1 medium onion (cut into small bits

50 gram dried prawns. (pound))

Sufficient cooking oil 

Direction 

Heat up sufficient cooking oil. 

Heat laddle in oil for 1 minutes and scope in batter,

after a few second gently shake to remove the batter. 

Continue to fry and flip both side until golden brown.

Dish and drain in kitchen towel. That's it. 

• 
  

Golden Churn Vanilla Swiss Roll

Roll roll roll your cake🎵🎶🎵🎶.. again
A dessert perfect for any occasion , surely to delight guest with a cuppa coffee or tea. For this  Swiss Roll I am using Golden Churned Butter elevates out the wholesome  goodness taste and fill with a combo of butter and whip cream.
Rich, moist, smooth, velvety texture, truely delicious with buttery aroma that perfects my swiss roll. Fully recommended, Do give a try & you will definitely like it. 

Dollee Rendang Otak Otak Seafood.

 

Let’s Dollee Rendang Otak Otak Seafood. 

Simple and delicious homemade Otak Otak. Easy, ready to cook paste and as it saves you all the time needed to make the perfect blend of spice paste! Most importantly, it's truly Malaysian favorite taste. 

With that said, this recipe I’m about to share with you is truely simple and gives you an amazingly good-tasting Otak-Otak with a great texture, taste and fragrant aromatic.

I am using Dollee Rendang Paste because it contain basic necessary ingredient like onion, garlic, galangal, Lemongrass, ginger, kaffir lime leaves, candle nuts when making Otak Otak.  

All you need to add on are eggs, coconut milk, corn starch (to firm up) Kaduk and Kaffir lime leaves then  combine  mix well with Dollee Rendang Paste that's it.  Your choice to add seafood, chicken or fish. and we are ready to steam.  Making Otak Otak could be so much easier thanks to Dollee Rendang Paste. Your surely going to enjoy this. Wala let's eat. 

Watch ... Click youtube

Dollee Rendang Otak Otak Seafood. 

Let’s Dollee Rendang Otak Otak Seafood. 

Simple and delicious homemade Otak Otak. Easy, ready to cook paste and as it saves you all the time needed to make the perfect blend of spice paste! Most importantly, it's truly Malaysian favorite taste. 

With that said, this recipe I’m about to share with you is truely simple and gives you an amazingly good-tasting Otak-Otak with a great texture, taste and fragrant aromatic.

I am using Dollee Rendang Paste because it contain basic necessary ingredient like onion, garlic, galangal, Lemongrass, ginger, kaffir lime leafs, candle nuts when making Otak Otak.  

All you need to add on are eggs, coconut milk, corn starch (to firm up) Kaduk and Kaffir lime leaves then  combine  mix well with Dollee Rendang Paste that's it.  Your choice to add seafood, chicken or fish. and we are ready to steam.  Making Otak Otak could be so much easier thanks to Dollee Rendang Paste. Your surely going to enjoy this. Wala let's eat. 

Ingredient A:
3 eggs
200 ml Coconut Cream 
1 1/2 teaspoon turmeric powder
2 teaspoon corn starch
2 full heap teaspoon Dollee Rendang Paste4-6 pan fried Prawns. 
3 Crab Filament stick(cut into chunks size)
Ingredient B: Seasoning 
1 teaspoon chicken granules.
1 teaspoon sugar
1/2 teaspoon salt
Ingredient C: Others
15 thinly slices Daun Kaduk 
6 thinly slices fresh Kaffir lime leaves
8 Daun Kaduk leaves to spread on claypot. 
Instruction
Pan fried prawns until both side slightly charred dish up and set aside.
Lightly beat eggs  and add in coconut cream. 
Add in Dollee Rendang Paste, turmeric powder, seasoning and  cornstarch. 
Mixed until well combine until all ingredients dissolve. 
Lastly add in daun Kaduk and fresh kaffir limes leaves. 
I use a shallow clay pot bowl, layer daun kaduk and pour in Otak Otak.
Prepare steamer with hot boiling water and steam until the surface slightly thicken.
Spread Crab filament and prawns continue to steam for another 2 minutes. 
Note:
Adjust  salty, sweetness and spicy as per own preference. 
Daun Kaduk is Wild pepper leaves.
Do not add too much Daun Kaduk or Kaffir Lime leaves otherwise it will taste bitter.