assalamualaikum.........

salam maal hijrah kepada semua sahabat pembaca. moga kedatangan tahun baru ini membawa diri kita lebih dekat dgn Allah. sblm tanya azam tahun baru, nak tanya dulu azam tahun lepas dh tercapai ke? jgn pandai berazam saja, usahanya tak de ;)

kali ni nak tepek satu lagi hidangan korea iaitu bean sprout kimchee atau nak panggil kerabu taugeh pun boleh jugak. resepi dari holly unnie dari blog beyond kimchee. nak tgk step by step camne nak buat, leh tgk kat sini. kamsahamnida unnie ^_^

sebenarnya kimchi ni patut guna taugeh yg besar tu, tp time nk beli tak de lak. belasah je lah yg kecik sbb dh lama sgt nk try buat, klu tangguh lagi tak tahu la bila ada masa. klu yg besar mesti rupa dan rasa dia lagi best kot. yg uniknya kimchi ni, walau pun taugeh tu dh celur, tetap crunchy. krup krap krup krap masa makan. mungkin sbb teknik mencelur yg lain sket dari kebiasaan yg kita buat. sukatan kat resepi hanya sebagai panduan saja, klu nak sesuaikan ikut selera kita, blh je adjust sukatan tu. contoh, nk lagi pedas, tambah serbuk cili lagi, tak rasa masin, tambah lagi sos ikan. 


Bean Sprout Kimchee

400g(14oz) bean sprouts cleaned
400g Korean radish, about 1/3-1/2 length, peeled
2t salt + 2t sugar
1/2 bunch Asian chives or 1 bunch green onions, cut into 2" long
1/2 medium carrots, peeled, optional
3T Korean chili flakes (gochut-garu)
2 garlic cloves finely minced
1t ginger finely minced
1 1/2T Korean anchovy sauce*
1T Korean fish sauce*
2t plum extract or 1t sugar
1T roasted sesame seeds
1t sesame oil

*You can use just one kind of Korean fish sauce and increase the amount to 2 1/2T - aku guna sejenis sos ikan biasa je.

1 Thinly slice the radish, thinner than 1/8", and then cut them into thin sticks. Place them in a bowl and add 2t salt and 2t sugar. Mix well, set aside for 30 minutes. They will get wilted and seasoned. Rinse and drain. Squeeze the radish to remove extra moisture. Set aside.

2 Meanwhile place bean sprouts in a pot with 1/4C water over medium heat. Cover with lid and cook until the steam comes out from the pan and reduce the heat to low. Cook 3-4 more minutes. Do not open the lid during cooking. Drain the sprouts in a colander and let them cool.

3 Place radish in a large mixing bowl and add 2T chili flakes, garlic, ginger, fish sauces. Mix well by gentle massaging motion. Return the bean sprouts to the bowl, add chives, carrots, rest of chili flakes(1T), plum axtract, sesame seeds. Mix again with same gentle massaging motion to mingle the flavor into the ingredients.
Taste it to see if seasoned well. You can adjust amount of fish sauce as you like.
Drizzle sesame oil and toss well.

4 You can serve right away or keep in the room temperature for a half day(or whole day during winter time) to let it fermented, and then store in the fridge to serve next day.

5 Serve chilled to enjoy the flavor.

Note: Store your Kimchee in a airtight glass or metal container in the fridge.


allan dh beberapa kali mention pasal kimchi kobis. nmpk gayanya kena buat lagi lah ni. maklum lah, serbuk cili korea tu dia yg belikan. paham2 sendiri la ye cik rini :P

assalamualaikum.............

dh lunch blom? aku sedang menikmati mee sup yg panas dan pedasss....fuhh...berpeluh. entry kali ni pun nk tunjuk mee sup jugak tp bkn yg aku sedang makan ni. yg nak tunjuk ni buat dh lama. terperap kat draft, tak sempat nak publish setelah bermacam2 perkara berlaku kebelakangan ni.

pernah makan mee udon? mee udon ni mee org jepun. size dia tembam2 lebih kurang mcm mee laksa. cara buat senang je, sama mcm mee sup yg lain. ikut suka hati la nak wat mcm mana. resepi suka hati namanya ^_^


Mee Udon Sup
bahan:
mee udon - celur kejap. tak nak celur pun boleh, tp kena masak kejap skali dgn kuah.
udang
carrot
daun sawi
cendawan tiram
fish cake
bawang merah & putih - hiris
cili api - belah
sos tiram
kicap cair
garam
lada sulah
stock ayam - klu tak de guna air + kiub ayam
daun bawang tuk hiasan.

cara:
tumis bwg merah & bwg putih smpi naik bau.
masukkan fish cake & udang.
tambah stock ayam. renih sebentar.
masukkan carrot, cendawan tiram dan sawi.
perisa kan dgn sos tiram, kicap cair, garam & lada sulah. sbb sos tiram & kicap cair dh masin, garam tu klu x letak pun boleh. agak2 ikut selera sendiri la.
last sekali cili api. klu nak pedas, masukkan cili api awal2.
klu buat dlm qty yg sket, mee tu aku terus masuk skali dlm kuah dan jerang sekejap.
dh masak, angkat, tabur daun bawang dan hidang.


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assalamualaikum.........

apa kabar sahabat pembaca? sihat2 saja hendaknya ye. sambil2 bersantai tu, jom tgk resepi pavlova yg aku buat hari raya haji yg lepas. masa aku post entry pasal mak aku tu, sebenarnya nak wat entry pasal pavlova ni, tp bila mak dh mcm tu, hilang mood nak post entry pasal makan2 ni.

alkisahnya aku takde plan pun nak buat pavlova ni, tp adik aku la yg beriya sgt nk buat setelah permintaan dia suh buat macaron manjang aku tak layan je. hehee.....ingat senang nak buat macaron tu. orang yg dh biasa buat pun kadang2 tak menjadi gak. apatah lagi aku yg tak pernah buat. so bila aku ckp dr buat macaron baik buat pavlova sbb bhn2 lebih kurang je dan cara buat senang sket. sejak tu, asal balik rumah je suh aku buat.

resepi ni aku ambik dari joy of baking. ada beberapa benda nak kena take note masa buat pavlova ni. gula kena kurangkan. manis giler. tu pun aku dh kurangkan 180gm. lepas ni kena kurangkan smpi 150gm. pastu masa membakar tak perlu ikut masa yg resepi tulis. depend kat oven kita sbb setiap oven berbeza. bila dh tgk kaler pavlova bertukar dan bhgn luar dh retak2, dh masak la tu. klu ikut oven aku, 30-45 minit dh cukup rasanya.

bila dh masak, biarkan sejuk dalam oven dgn pintu oven tu biar terbuka sket. klu terus keluar pavlova akan sink dan bhgn luar akan pecah2. dan ini akan mengakibatkan pavlova korang tak ensem selain serpihan tu akan hilang dicuri dek tangan2 yg tak sabar2 nak rasa. geram btul aku dgn budak2 ni. tak sabar2.

untuk buah, korang leh letak apa je tp biasanya buah yg masam2 sket la sbb nak balance dgn pavlova yg manis tu. aku nak beli strawberi habis lak. so apa yg dapat je la. lepas ni aku nak try mini pavlova. nmpk kak wan buat, cute je. yg dh potong tak dpt nak snap sbb bateri exhausted katenye....

Pavlova Recipe:
4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Method:
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.
Read more: http://www.joyofbaking.com/Pavlova.html#ixzz1d7IGWHjv

hasil cincangan budak lelaki. suka hati dia je nak potong mcm mana. nmpk tak bhgn luar yg dh pecah2 dan ada yg dh hilang. tak cun dah.
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assalamualaikum..........

sambil bermalas-malasan waktu lunch ni, jom layan brownies hitam2 sitampuk manggis ni, w/pun pun hitam, sedap sesangat :P

aku ambik resepi dari blog hana. brownies ni jenis yg permukaannya pecah2. tp apasal la kali ni aku buat semua kekacang duk terapung kat atas. sebelum ni elok je berselerak dlm tu. biasanya klu silap teknik, kekacang akan mendap ke bawah, yg ni ke atas plak.

klu nak letak topping lagi sedap tp sbb kt rmh ni kena berpantang benda yg manis2, aku tak buat topping. lagi pun brownies ni dh mmg manis. resepi dari hana kat sini.


Chewy Gooey Yummy Brownies
Ingredients
  • 125g butter
  • 200g dark chocolate ( I use courverture )
  • 3 eggs
  • 1 ¾ cup caster sugar - hana buh 11/2 jerk!
  • 1 tsp vanilla essence
  • 1 ½ cup plain flour (sifted)
  • 1/3 cup cocoa powder (sifted)
  • 2 cups chopped nuts of your choice
Method
  • Preheat oven to 180 degrees celcius. Brush a shallow 8x11 inch tin with melted butter. Line the base with baking paper, extending over the two long sides.
  • Double-boil butter and dark chocolate until melt. Add caster sugar, mix well. Remove bowl of mixture from pan of simmering water.
  • Add eggs, one at a time. Mixing thoroughly with every addition. Add vanilla essence. Mix well.
  • Add sifted flour and cocoa powder. Mix well. Add nuts. Mix well.
  • Pour mixture into the prepared tin and bake for 30 minutes.
  • Allow to cool before cutting into pieces. 

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