Bubur Pulut Hitam

Assalamualaikum..

Apa khabar anda semua? Semoga sihat & bahagia sentiasa hendaknya. Post kali ni pun bleh diketegorikan sebagai post yg dah basi..huhuhu. Sy buat bubur pulut hitam ni masa di labuan. Dah lama teringin nk mkn, tp pulut hitam nya tak jumpa2..penat mencari. Akhirnya jumpa jugak di kedai tepi pasar. Harganya pula boleh tahan la jugak..sekilo rm9.60. Rasanya kalau di semenanjung takda la semahal ni. Tp dah teringin punya pasal, beli la jugak.

Memang dr dulu lg sy memang suka bubur pulut hitam & bubur gandum. Bubur kacang sy kurang sikit. Tp kalau takda pressure cooker, makan masa la jugak nak masaknya..nak mereneh hingga pulut tu pecah bukan masa yg sekejap ye. Sebab tu digalakkan menggunakan pressure cooker, dlm 20min dah pecah dah pulut tu..mudah kan.

Selalunya sy buat bubur pulut hitam dgn mencampurkan sekali santannya. Tp kali ni nak cuba pula cara santan asing, nak mkn baru ditambah. Rupa nya pun lebih menarik..& yg penting rasa yg sungguh berlemak. Kalau makan semasa sejuk, lg bertambah lazat..tak cukup semangkuk. Resipi nya sy guna resipi dr Che Mat..mudah je nak membuatnya. Kepada sesiapa yg suka bubur pulut hitam ni boleh la cuba.

Bubur Pulut Hitam

Oleh: CMG

BAHAN-BAHANNYA :-)

2 cawan beras pulut hitam, rendam semalaman

1 ketul gula melaka, potong kecil*

3/4 cawan gula pasir*

1 helai daun pandan, disimpul*(*dimasak hingga gula larut, tapis dan ketepikan)

1 liter santan

Air secukupnya

Sehelai daun pandan, disimpul

3/4 cawan pati santan*

1/2 camca teh tepung jagung*

1/2 camca teh garam*(*satukan, kacau rata dan masak hingga kelihatan pekat)

CARA MEMBUATNYA :-)

1. Toskan beras pulut hitam, kemudian rebus hingga betul2 kembang. Kemudian masukkan air gula, daun pandan dan santan. Kacau rata dan masak sekejap lagi, jika suka boleh juga letak secubit garam. Kalau agak pekat, boleh tambah sedikit air. Kacau rata dan rasa, jika ok boleh matikan api. (Manis tu ikut rasa masing2 ok, nak manis atau kurang manis).
2. Senduk bubur pulut hitam secukupnya ke dalam mangkuk. Kemudian sudukan santan pekat tadi atas bubur. Gaul rata2 sebelum dimakan. Sedap dimakan suam atau pun sejuk. Nak makan dengan roti pun sesuai.

Apam Perlis

Assalamualaikum & selamat pg..

Apam perlis ni ialah menu breakfast sy..sy buat apam ni sebab ayah sy sgt suka kuih muih yg manis2. Tambah plak dlm nya ada kastard yg lemak manis berkrim..bukan kata ayah sy je, sy rasa penggemar kuih manis pasti sukakan nya. Enche somi pun boleh habiskan 4 ketul sekali mkn. Rasanya langsung tidak muak. Kalau ada yg tak suka kastard, sy rasa intinya boleh kita olah utk letak apa yg kita suka. Maybe inti kelapa manis pun sedap. 

Resipi ni sy terjumpa dah lama sgt kat dapur Wendy..mungkin kerana tergoda dgn rupa apam perlis Wendy yg membuatkan sy teringin utk mencuba. Di Terengganu namanya telinga lembik, manakala di Kelantan pula namanya apom.  Tak kisah la apa namanya, janji rasanya sedap. Utk membuatnya juga sangat mudah, pd sy lebih mudah dr membuat karipap srbab bahagian tepinya hanya perlu di picit2 kan saja. Tp perlu dibuat semasa panas ye, sebab bila dah sejuk ia agak susah utk melekat.

Sama seperti Wendy, sy pun buat 2 warna & 2 jenis kastard..cuma kastard tu sy olah sgn menukarkan santan kepada susu cair. Sebabnya, sy malas nak perah santan & sy tak suka bau santan kotak. So, susu cair adalah pengganti yg terbaik. Semasa membuat kulitnya pula, jgn dibuat terlalu besar ya, nanti agak susah utk menjadikan ia kembung & bulat..hehehe. Banyak sgt dah membebel ni, mcm mak nenek plak..resipinya sy lampirkan di bawah. Selamat mencuba.

Apam Perlis
Oleh: Wendy
Olahan: Anim Ismail

Batter:

150gm all purpose flour (9% protein)

250ml water (or pandan juice)

Small drop of yellow food colouring 

1 tsp Eno fruit salt

Step:

1. Mix flour, water and colouring together until a smooth batter forms. Add in Eno, stir it (it will fizzle) and leave it for 15 minutes.

2. Heat a frying pan on medium low heat, put in 2 drops of oil and wipe around with tissue. 

3. Put in 1 Chinese soup spoon of batter and fry until the surface is fully set.

4. Remove the pancake onto plate and fry another piece of pancake.

5. While waiting for each piece of pancake to cook, fill the pancakes with 1 heaped tsp of custard and fold into half. Gently press to seal the sides. (do this before it totally cools down)

Custard Filling (can be made in advance)

2 eggs

80gm sugar

Very small pinch of salt

20gm custard powder (use cornstarch if making pandan flavour)

100gm coconut milk 

100gm water or pandan juice

*2 pandan leaves, torn (for yellow custard only)

Step:

1. In a small mixing bowl, beat eggs, salt and sugar until combined, put in cornstarch and mix until even. Add in coconut milk and stir to combine. Add in water and combine.

2. Pour the mixture into a heavy based saucepan. Put in pandan leaf.

3. Cook on medium heat, stirring al the time until the custard cooks and turns very thick.

4. Let it cool down before filling the 

Kuih Serimuka @ Puteri Salat @ Pulut Sekaya

Assalamualaikum teman-teman..

Kudapan apa utk minum petang? Sy teringin nak mkn kuih serimuka..kalau beli nanti takut rasanya tak memenuhi citarasa. Lgpun sy suka yg kepala nya lg tebal dr pulut..mengelat kan??hehehe. So, lebih baik kita buat sendri, sukati la nak tebal ke, nak nipis ke, nak manis or kurang manis, nak keras or lembik kita yg buat dia..sape tak suka, jgn makan..hahaha

Kalau dulu arwah opah sy memang terer sgt buat kuih ni..perfect kejadian nya. Tp syg ilmu tu takda sape tahu, sebab masa tu takda spe yg minat nak belajar, sy pun kecik lg..huhuhu. Nak buat guna resipi mak sy, masalahnya takda sukatan..semua main agak2. So, kita gugel je la resipinya ye. Sy terjumpa resipi ni yg menggunakan bunga telang utk bahagian pulutnya. Memang menarik la kan. Ditambah plak dgn pic tuan blog yg sangat santekk menarik.

Kat umah ni dah la mmg banyak bunga telang. Tp sy buat kaler dia tak berapa meriah. Maybe terlebih air masa merebus bunga tu. Tak kisah la, yg penting serimuka tu menjadi dgn sempurna. Cukup manis & lemak berkrim..kepalanya pun tak terlalu keras, sedang2 je. Kalau teringin nk cuba boleh la tengok resipi ni ye. Tp sy punya tak jadi secantik tuan punya resipi..huhuhu. Utk melihat cara membuatnya boleh tgk kat blog TravellingFoodies ya.

Kuih Serimuka @ Puteri Salat @ Pulut Sekaya
By: Alan (TravellingFoodies)

makes a 6″ square tin

Ingredients for the bottom, “pulot” glutinous rice layer

300g glutinous rice, rinsed
200ml thin coconut milk (I’d used 170ml Kara “Santan Kelapa Murni” Coconut Cream  diluted slightly with 30 ml water)
1 tsp salt
3-4 pieces of pandan leaves
25-30 bunga telang (blue butterfly pea flower), can be replaced with blue food coloring or omitted totally
100 ml water, omit if blue food coloring or no coloring is used

Ingredients for the top, “kaya” custard layer

3 medium eggs (appro. 55 g each)
200 ml thick coconut milk (I’d used Kara “”Santan Kelapa Murni” Coconut Cream”)
150g fine granulated sugar
20-30 pieces of pandan leaves, rinsed and cut into small pieces (do not use pandan leaves which are too big as they are not as fragrant)
100 ml water
10g corn starch ( 4 tsp)
25g  plain flour (2 tbsp + 1 tsp) , for a slightly firmer custard texture which is more manageable for first-timers, flour can be increased to 40g.

Method:

(1) In a saucepan, place water and bunga telang in it and bring the water to a boil before turning down the flame to low. Allow to simmer slightly with lid on for 3-5 min before turning off flame and steep for 10-15 min. Leave to cool down slightly before use. It may help to sit the pot on a folded wet towel to cool it down more quickly.

(2) Rinse the glutinous rice to remove excess starch and impurities present, until water is reasonably clear.

(3) Divide the washed glutinous rice into 3 parts. Place 2 parts in a bowl and add water until rice grains are completely submerged. Place the remaining last part in a separate bowl and add bunga telang juice over it. Top up with some water if necessary, ensuring that all the rice grains are covered in the blue liquid.

(4) Leave both bowls of soaked glutinous rice to sit for at least 6 hours, preferably overnight.

(5) Drain the glutinous rice that had soaked overnight and spread out onto two separate plates for steaming. Crush or shred the pandan leaves slightly and stuff them between the rice grains.

(6) Add salt to thinned coconut milk and give it a good stir.

(7) Divide the coconut milk into 3 parts, and drizzle 2 parts into the plate with “white rice” and one part into the plate with “blue rice”. Stir thoroughly to combine coconut milk with rice grains.

(8) Place the plates into a steamer and steam at high heat for 20 min.

(9) While waiting for the pulot to steam, begin with the preparation of the “kaya” custard layer by first placing snipped pandan leaves and water in a food blender and blitz until a fine pulp is obtained (refer here for what the pandan pulp should look like)

(10) Drain the pandan juice over a fine wired sieve or better still muslin/cheese cloth and squeeze as much juice out of the pulp as possible. It should yield more than 100 ml of concentrated pandan juice.

(11) In a mixing bowl, add eggs and sugar. Whisk slightly to break the eggs and proceed to add coconut milk, 100 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Set aside (NOTE: do not be tempted to use more than 100ml of pandan juice as too high a liquid ratio would make it difficult for the custard to set)

(12) When the pulot is done steaming, combine the two parts into a slightly greased 6″ square tin and press down with a “penekan kek” (kek lapis legit press) or the back of a sturdy metal spoon. Ensure that the rice layer is very very compact, especially around the edges and corners.  Place the tin into the steamer and top up the water in it if necessary. Turn on the heat to get the steaming started over medium-low flame.

(12) Return to work on the custard layer, strain the mixture in (11) into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken. Note that the custard batter should still be very fluid and not viscous.

(13) Pour the slightly thicken custard mixture carefully over the rice layer in the square tin and steam very very gently over barely simmering water until the custard layer sets. It should take appro. 25-30 min. Wrap the lid with a large towel to catch any condensation.

(14) Leave the kueh to cool completely (about 6 hours) before unmoulding and cutting.

Blueberry Chiffon

Chiffon lagi..mesti korang dah bosan kan..tak ada resipi lain ke, asik2 chiffon..kan kan?? Hahaha. Nak buat mcm mana.. Blueberry chiffon ni enche somi yg request. Sy pun ok je, sonok ni nak try flavor baru..tambah2 plak kaler purple kan. Lg la sy suka, kaler paberet tu. kat resipi tu tulis guna loyang 22cm, malangnya sy hanya ada loyang 20cm je..hantam sajalah labu..

Utk chiffon ni sy gunakan bluberry filling & juga blueberry paste..ingat nak letak fresh blueberry gak, tp tak ditemui..huhuhu. Sy terjumpa resipi ni kat dapur Che Mat, rupanya tersangat la menarik..paham2 la kalau Che Mat punya resipi kan, tengok gambar pun dah teruja..hahaha. Bg sy, chiffon ni agak moist n tak kering macam chiffon2 lain yg sy penah buat. Paling best bila tergigit serpihan-serpihan blueberry kat dlm tu..nyamannn. Ada yg dah telan air liur tak??hehehe. Resipi nya sy sertakan di bawah..selamat mencuba ;)

Blueberry Chiffon
Oleh: CMG

Bahan A:
4 kuning telur
70 ml susu cair
70 ml minyak jagung (kalau tak de, boleh guna minyak masak)
45 ml air
100 g gula halus
1 camca besar bluberry paste
2 camca besar blueberry filling
150 g tepung halus (mat guna tepung gandum je)*
1 camca teh baking powder*
Secubit garam halus *(*disatukan, gaul rata dan ayak)

Bahan B:
4 putih telur
90 g gula halus
Secubit cream of tartar

Cara-caranya:

1. Panaskan oven pada suhu 175C. Siapkan tin chiffon berukuran 23cm...JANGAN...lenser dengan apa2, biar macam tu saja. Dalam satu belas, campur semua bahan2 "A" dan kacau dengan whisk hingga semua sebati dan mesra. Ketepikan.
2. Dalam mangkuk adunan yang bersih dan kering. Masukkan putih telur, putar pada kelajuan sederhana hingga berbuih, masukkan gula halus dan cream of tartar, putar pada kelajuan tinggi hingga menjadi "meringue" seperti gambar no 2.
3. Kemudian masukkan "meringue" tadi ke dalam adunan no 1 dan gaul rata menggunakan kaedah kaup balik. Tuang dalam tin chiffon tadi. Bakar 40 - 45 minit hingga permukaan kek nampak kuning keemasan, kering dan kek sedikit mengecut di bahagian tepi2nya.
4. Keluarkan dari oven dan dengan berhati2, terlungkupkan tin tadi dalam posisi terbalik (seperti dalam gambar). Biar kek sejuk sepenuhnya dalam keadaan macam tu. Kemudian sisip tepi kek dengan pisau kecil dan tarik keluar. Sisip juga bahagian bawahnya supaya mudah tanggal. Boleh lah hidangkan.

Mars Bar

Ini pulak dessert yg sy buat semasa di labuan dulu. Mahap la ye, sbb baru nak post cite yg dah basi ni. Lps2 ni rasanya banyak resipi yg dah lama terperam, tak sempat update..bila dah blk kampung baru rasa tenang nak update apa2 yg tertinggal. Oven kat kampung ni pun dah masuk workshop sbb lama sgt tak digunakan. Jd skang ni sy hanya boleh buat menu yg kukus n chilled je la..huhuhu.

Jauh sgt dah melalut ni..jom kita kembali ke jln yg benar..tentang dessert yg fofular masa kini. Haritu sy teringin nak buat Mars bar ni sebab tengok ramai sgt yg jual..teringin jugak nak merasa. Tp yg jual nya di Semenanjung, so terpaksa la buat sendiri. Lama jugak hasrat nk buat nya tertangguh sebab tak jumpa2 krispies nya. Masa jumpa kat 1 kedai tu pun tinggal sekotak je. Apa lg, cpt2 la sy hangkut..huhuu

Nak membuatnya tersangat la senang. Sy guna resipi dr KitchenMagPie..sebab resipi ni je tak menggunakan golden syrup. kat cni sy tak jumpa kewujudan golden syrup tu..huhuuu. Mars bar ni kalau buat utk bufday party budak2 mesti diorg suka. Tp pd org yg tak suka manis, dessert ni macam kurang sesuai sikit. Pd sy, ia agak manis..dengan coklat mars di bawah & coklat lg di bahagian atasnya. Kalau makan sedikit boleh je. Resipi ni ada mcm2 version, maybe jugak sy guna ni yg termanis..nanti kita cuba yg lain pula ya.

Mars Bars
By: KitchenMagPie

Ingredients:
4 Mars Bars
1/2 cup butter or margarine
3 cups Rice Krispies

Topping:
1 cup chocolate chips
1/4 cup butter or margarine

Method:
1. Melt chocolate bars with butter.
2. When that’s done, mix the Rice Krispies in with them, then transfer to a well greased 9×9 pan.
3. Melt the chocolate and butter for the topping, then pour it on top.
4. Cool in the fridge then cut into pieces and serve.

Selamat Tinggal Teman2..™

Finally, hari yg ditunggu telah tiba. Perasaan gembira, sedey semua ada. Gembira sbb sy akan kembali ke kampung halaman yg terchenta. Tp sedey sebab terpaksa meninggalkan 'kwn2' baik sy. Walaupun diorg tak bernyawa, tp sy rasa diorg sedey nak berpisah dgn sy. Sy dah cuba utk bwk bmw sy, tp keadaan tak mengizinkan. Sy takut sesuatu yg buruk terjadi pd awk..jadi, awk tinggal dulu di sana bersama cik oven. InsyaAllah kita akan berjumpa lg pd masa akan dtg. Awk jaga diri baik2 tau. Luv u more than my husband :( (Upsss, terover feeling terlebih?)