Rainbow Cake...

I like it...cantiknyeer



Makes one 9-inch-round six-layer cake

Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring

Frosting
Whipped Cream Frosting:
1 cup (240 ml) heavy whipping cream (35-45% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
(source: http://www.joyofbaking.com)

Directions
Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.

In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.

Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).

Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with remaining frosting.


(Source: Marthastewart.com: Rainbow Cake)

Red Velvet Cake...

Kek yang anggun...



Makes 16 servings.

INGREDIENT

1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract


Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

Tips
Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.

NUTRITION INFORMATION
per serving
Calories: 520
Fat: 24 g
Carbohydrates: 70 g
Cholesterol: 117 mg
Sodium: 334 mg
Fiber: 1 g
Protein: 6 g

Source: http://www.mccormick.com

Telur masin homemade

Bahan-bahan ( 5-10 )

10 biji telur
1/2 kg garam
air secukupnya

Cara-cara

Caranya
1.Bersihkan telur & jemur seharian
2.Masak air garam sehingga garam larut.
3.Sejukkan.
4.Susun telur dalam bekas tertutup kemudian masuk air garam yg sudah sejuk. Pastikan telur tenggelam di dlm air garam.
5.Tutup bekas & letakkan ditepi.
6.Selepas 2 @ 3 mgg bolehlah try rebus. Kalau dah masin boleh angkat semua yg lain, simpan dlm peti ais. Air garamnya boleh diguna utk jeruk telur baru.

Source: sya anur myresepi.

* dulukan penah cuba buat telur masin yg mak lang bagi masa zaman2 blajar kat uitm dulu..kat umah sewa seksyen 8..tapi x jadi..lebih dahsyat lagi telur asin yg saya buat tu meletup mcm bom..haha..sampai teperanjat azi..nantilah kalau rajin saya nak cuba resepi kat atas nih.

Mexican Bun (Rotiboy)

Bahan-bahan ( 17 biji bun )

Filling
-200 gm mentega
-1/2 teaspoon vanilla essence
-70 gm brown sugar

Topping
-200 gm mentega
-160 gm gula icing
-3 biji telur grade A- pukul sedikit
-1 suduk kecil perisa kopi- boleh diganti dgn melarutkan 2 sudu besar instant coffee dengan 1 sudu besar air panas.
-200 gm tepung gandum

Doh Roti
-500 gm tepung berprotin tinggi- di ayak
-2 sudu kecil bread improver+ 2 sudu kecil bread softener ( optional)
-20 gm susu tepung
-75 gm gula castor
-3 sudu kecil dry yeast
-1 sudu kecil garam
-1 biji telur- dipukul
-250 ml air/ susu segar ( Jgn gunakan susu tepung sekiranya menggunakan susu segar).
-60 gm mentega

Cara-cara

Filling
- Pukul mentega dgn mixer pada kelajuan sederhana selama 3 minit. Masukkan essence & gula perang. Simpan di dalam petisejuk sehingga sedia untuk digunakan.

Topping
- Putar mentega dgn mixer pada kelajauan sederhana selama 5 minit. Perlahan2 masukkan telur,gula icing, & coffee flavoring. Ayakkan tepung kedalam adunan and putar lagi pada kelajuan perlahan sehingga semua sebati. Simpan didalam petisejuk sehingga sedia utk digunakan.

Doh Roti
-Gaul rata tepung, gula dan garam didalam mangkuk.
-Masukkan yeast, bread improver & bread softener ( jika menggunakannya) dan gaul rata lagi.
-Masukkan telur dan air/susu segar.
-Uli adunan sehingga menjadi adunan dan masukkan mentega. Uli lagi sehingga lembut & elastik selama 10-15 minit.
-Bahagikan dough kpd 17 biji bola kecil dan tutup dgn film cling selama 10 min.
-Leperkan dough di atas tapak tgn & letakkan inti/filling. Tutup rapat supaya inti tidak meleleh keluar sewaktu dibakar.
-Susun diatas loyang pembakar yg sudah dilenser dgn mentega/minyak/tepung dan jarakkan dlm 7.5 cm.
-Rehatkan selama 45 min ditempat panas (warm).
-Pipe kan topping diatas bun secara spiral bermula dari top center.
-Bakar didlm oven yg telah dipanaskan pada suhu 170C selama 15 min atau sehingga bun keperangan.

* this is my fav. roti - beli kat klcc dulu2...nyum2 sedap sgt

source: myresepi

Chicken Dim Sum

Makes about 16 wonton

Ingredients:

2 tablespoons finely chopped shallot
1 clove garlic, finely chopped
2 green onions
8 ounces ground chicken meat
3 tablespoons peanut butter or sesame paste
3 tablespoon shredded carrot
1 teaspoon green curry paste
2 tablespoons soy sauce
1 1/2 teaspoon granulated sugar
2 teaspoons lime juice
Oil for deep-frying and stir-frying, as needed

Preparation:

Heat the wok over medium-high to high heat. Add 2 tablespoons oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic and green onion. Stir-fry briefly, then add the chicken meat and stir-fry on high heat until the chicken changes color and is nearly cooked through. Stir in the remaining ingredients. Remove the wok from the burner and allow the mixture to cool.

Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape (ie. the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture.

To deep-fry, heat 3 to 4 cups of oil to between 360 and 375 degrees Fahrenheit. Deep-fry the wontons a few at a time, sliding them carefully into the wok so that the oil doesn't splatter. Deep-fry until they turn golden. Drain on paper towels. Serve with Sweet and Sour Sauce or the dipping sauce of your choice.

source: chinesefood

DIM SUM (fried or steam)

Bahan-bahan;

kulit wantan- beli yg dijual kat kedai


untuk inti;

udang (yatt beli yang siap-siap buang kulit)
daun bawang di mayang halus
1 ulas bawang putih di mayang halus
1 sudu besar tepung jagung
1 biji telur
garam
black pepper


Cara-caranya;

1. Udang di cincang halus-halus., kemudian masukkan di dalam mangkuk, campurkan daun bawang, bawang putih, tepung jagung, garam, black pepper dan telur, gaul sehingga sebati.

2. ambil kulit wantan dan masukkan 1 sudu kecil di tengah kulit wantan , lipat dua , likatkan dengan sedikit bancuhan tepung jagung dan buat seperti bentuk kuntum bunga.

3. Siap untuk di goreng atau di stim kan.

Tuna Puff

Bahan-bahan ( 12 Puff )

2 keping Puff Pastry
1 tin Tuna (ketulan dlm minyak/air)
1 biji Bawang Besar (dicincang)
1/2 cawan Jagung (dlm tin atau frozen)
2 sudu besar Mayonnaise
Sedikit garam dan lada hitam
1 biji telur (dipukul dgn sedikit susu segar)

Cara-cara

1. Buangkan minyak/air dalam tin, tuangkan tuna ke dalam mangkuk besar.
2. Masukan bawang besar yang dicincang, jagung, mayonnaise, garam and lada hitam.
Kacau hingga rata dan ketepikan.
3. Puff pastry dipotong dan dibahagikan 6 keping.
4. Isikan satu sudu besar tuna ke atas pastry. Lipatkan pastry dan tutup hujungnya
degan garpu. Ulang sampai habis.
5. Sapukan puff degan telur.
6. Bakar puff pada suhu 200C selama 20minit.

Sosej cheese puff

Bahan-bahan ( 4 org )

8 btg cheese sosej
8 keping puff pastry
1/2 biji telur

Cara-cara

1. Rebus sekejap sosej sehingga lembut. Sejukkan.
2. Keluarkan puff pastry dr peti sejuk . Bila dah lembut, letakkan sosej dan gulung.
3. Potongkan bahagian atas puff tadi. Dan sapukan telur ke atasnya.
4. Bakar dalam oven dgn suhu 180C selama 25-30 minit

source: myresepi

COCONUT BARFI RECIPE (Nariyal Ki Burfi) RECIPE (Indian Sweet)

Ingredients of this recipe:

1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk

Method to make this recipe : badam kheer:

1. Boil half a litre of water in a sauce pan .
2. add the almonds when the water is boiling and cook for 2 minutes. remove from the
flame and drain.
3. Remove the skin of the almonds and grind to a fine paste.
4. Boil the milk in a thick bottomed pan. when the milk begins to boil add the
almond paste and the sugar and cook for 5 minutes over a low flame stirring
continuously.
5. Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
6. Allow to cool and serve chilled.

source: indianfoodrecipes

BOONDI LADOO RECIPE (Indian Sweet)

Ingredients of this recipe:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water


Method to make this recipe : boondi laddu:

1. Mix the flour, rice flour, baking powder and colour.
2. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a
sieve with round holes.
3. Tap it gently with a spoon so that small balls of dough fall into the oil. Make
the balls and keep aside. Heat the sugar and water till reaches 1/2 thread
consistency.
4. Mix in the kesari melon seed and cardamom powder and fried boondies. When the
mixture is still warm make into balls. Bondi Ladoo are ready to be served
5. If the mixture cools balls cannot be made as the sugar crystallizes.

source: indianfoodrecipes

BESAN LADOO RECIPE (Indian Sweet)

Ingredients:

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Method:

1. In a kadhai mix gram flour and ghee over a low heat.
2. Keep constantly stirring to avoid lumps.
3. When it releases an appetizing smell, it is ready.
4. Remove from the heat and allow it to cool.
5. Add sugar and nuts to the gram flour and mix thoroughly.
6. Now form ping-pong size balls of the mixture.
7. Besan Laddoo are ready to be served.

Kuih Ladu

Bahan-Bahan:

Secubit garam
2 cawan gula pasir
2 cawan santan pekat
½ camca esen vanila
1 cawan beras pulut, direndang & digiling halus
1 biji kelapa, diparut, direndang & digiling halus
¼ cawan gula melaka yang telah dicairkan
2 helai daun pandan, disiat-siat memanjang & disimpulkan Bahan-bahan tabur:
1 cawan santan
1 camca gula merah yang telah dicairkan
1 camca gula pasir
2 camca tepung jagung

Cara:
Campurkan santan, gula pasir, gula melaka, garam, esen vanila & daun pandan dalam sebuah periuk. Masak hingga mendidih & gula hancur. Didihkan dengan kuat selama 2-3 minit. Kecilkan api. Masukkan pulut & kelapa yang telah digiling tadi. Masaklah dengan dikacau perlahan-lahan hinga campuran itu menjadi sangat pekat & kental. Tuangkan ke atas kertas berlilin & ratakan supaya menjadi lapisan tebal 2.5 cm. Ratakan permukaannya. Biarkan ia beku.

Cara membuat tabur:
Satukan semua bahan dalam sebuah kuali. Panaskan perlahan-lahan hingga pekat & sebati. Tuangkan ke atas kuih tadi & biarkan beku. Apabila beku, potongkan kuih itu mengikut bentuk potong wajik & hidangkan.

Serunding Ikan

Bahan-bahan:

3 mangkuk isi ikan(tenggiri/kembung) ~ rebus ikan,buang tulang dan kisar atau tumbuk
1 senduk bawang putih dan bawang merah yang dikisar
Cili kering ~ ikut pedas yang disukai
2 mangkuk kecil bawang goreng (untuk menyedapkan lagi serunding)
Air asam jawa secukupnya
Garam dan gula secukup rasa
Minyak untuk menumis.

Cara penyediaan:
1. Panaskan minyak dan tumiskan bawang kisar sehingga wangi. Kemudian masukkan cili
dan goreng hingga garing.
2. Masukkan air asam jawa,garam dan gula secukup rasa.
3. Masukkan isi ikan dan kacau sehingga kering dengan mengunakan api yang sederhana
besar.
4. Setelah serunding kering,sejukkan. Kemudian masukkan bawang goreng dan gaul
rata.sedia untuk dihidang.

Pulut Serunding Ikan

Bahan-bahan:
1 kg beras pulut ~ cuci dan rendam sekurang2nya 3 jam dan toskan
2 1/2 cawan santan
1 sudu kecil garam
Sedikit gula
Air secukupnya untuk mengukus

Bahan serunding: Rujuk resepi serunding ikan

Untuk pulut :
1. Beras pulut dibersihkan kemudian direndam dlm air selama 3-4 jam.
2. Toskan beras pulut, kemudian dikukus hingga separuh masak (naik wap).
3. Campurkan garam dan gula ke dalam santan.
4. Angkat pulut, masukkan ke dlm mangkuk besar kemudian gaulkan dengan santan dan kacau rata .
5. Masukkan semula ke dalam pengukus dan kukus lagi hingga masak. Angkat dan sejukkan.

Untuk pulut serunding:
1. Ambil sedikit pulut dan kepalkan.
2. Golek dengan serunding sehingga membaluti pulut. Bolehlah dihidangkan. (Dalam gambar saya guna acuan chara. Letakkan plastik dlm acuan, tekan pulut padat2 dan keluarkan perlahan2, hidangkan bersama serunding).

Pulut Panggang

Bahan-bahan ( 15 batang )

4 cawan beras pulut
4 cawan santan
garam secukup masin
serunding daging secukupnya (lebih kurang dalam 1 mangkok)
beberapa helai daun pandan
daun pisang secukupnya ( dalam 4 keping lebar pelepah pisang)

Cara-cara

1. cuci beras pulut dengan air suam
2. masukkan santan+garam+daun pandan dlm loyang
3. tutup dan masukkan dalam microwave - tekan kat 'rice' atau set sekitar 15mins
(kacau setiap 5 mins supaya pulut masak rata)
4. bersihkan daun pisang dan layur atas api kemudia potong panjang 10 inci dan lebar
5 inci. Setelah itu ambil sehelai dan sapukan sedikit margerin di atasnya
5. ambil 2 sudu besar pulut dan letak atas daun pisang
6. ambil 1-2 sudu makan serunding daging dang letak di tengah2 pulut tadi
7. tutup inti serunding daging dengan temukan kedua2 hujung pulut supaya tertutup
8. gulungkan daun pisang dengan rapi serta padat dan pinkan dengan lidi dihujungnya
9. letak atas api (dlm kuali leper) dan balik2kan hingga garing - makan masa panas-panas... best!

source: myresepi

Ketupat Daun Palas - cara 2

Bahan2:

1 gantang beras pulut
4 biji kelapa @ 3 kg santan
1/2kg kacang mentah
3 jantung jagung (jika mahu)
daun palas secukupnya
garam sikit

Cara:

1. Basuh beras pulut bersih-bersih dan tuskan.
2. Perahkan kelapa dan ambil santan pekatnya.
3. Setelah itu, masukkan santan ke dalam periuk dan sedikit garam, kacau sampai
mendidih.
4. Masukkan pulut dan kacau sehingga sebati dan menjadi setengah masak.
5. Angkat dan biarkan selama 15 sehingga sejuk
6. Kemudian bolehlah dimasukkan ke dalam daun palas dan dianyam sehingga menjadi
bentuk 3 segi.
7. Rebus ketupat daun palas yang sudah dianyam di dalam periuk yang telah diisi air
pada paras separuh periuk dan rebus sehingga kering air.
8. Jika hendak memasukkan kacang atau jagung, hendaklah direbus terlebih dahulu bahan
2 tersebut. Apabila pulut hampir setengah masak, masukkan kacang @ jagung tadi,
kemudian kacau sebati.
9. Boleh dihidangkan dengan rendang @ kari daging pekat.

Ketupat Daun Palas

Bahan bahan (ingredients):

4 tin susu beras pulut
1 biji kelapa (ambil santan pekat)
Sedikit garam
Daun palas secukup kegunaan


Cara-cara (Method):
Beras pulut dibersih, kemudian direndam, dibasuh dan toskan airnya. Setelah itu dikukus separuh masak.

Angkat & gaulkan dengan santan yang dicampur garam, kukuskan semula. Bila pulut telah masak angkat & sejukkan setelah itu bungkuskan didalam daun palas & rebus didalam air panas yang telah mendidih sehingga cukup tanak.

Setelah itu keluarkan & gantungkan supaya sejuk.



Cara Hidangan:
Potongkan dan hidangkan bersama rendang daging @ ayam.