Nasi Ulam

On someone's request, I prepared this dish recently. Senang je nak buatnya, janji ada ulam-ulaman nya. Ni resepi nasi ulam utara.

RESEPI NASI ULAM

BAHAN-BAHAN:

nasi yang telah dimasak ~  disejukkan
sedikit isi ikan panggang /udang kering yang digoreng dengan sedikit minyak ~tumbuk sampai halus 
kerisik ditumbuk kasar
halia, lengkuas, serai ~ kisar sampai halus berasingan 
cili padi atau lada hitam ~ tumbuk bersama asam keping dan garam sampai lumat, masukkan sedikit belacan
bawang merah dimayang halus 
ulam ~ bersihkan ulaman, dan hiris halus 

-daun selom
-daun kesum
-daun kunyit
-pucuk kadok
-pucuk pegaga
-pucuk daun kari
-pucuk limau purut
-daun cekur

CARA MEMBUAT:
Gaul dan ratakan kesemua bahan 1-7. Tambah sedikit garam jika perlu dan limau kasturi.

Tat Nenas

Baru-baru ni buat tat nenas guna resepi ni. Tak sampai seminggu balang kuih dah kosong.

RESEPI TAT NENAS

Bahan-bahan

200gm butter

50gm minyak sapi

390gm tepung gandum

50gm tepung kastad

1 biji telur

1 biji kuning telur

4 sudu besar gula ising

1 sudu kecil esen vanilla

Cara:

1.  Masukkan butter, minyak sapi dan gula, gaul hingga sebati.

2.  Masukkan telur dan kuning telur gaul hingga sebati.

3.  Masukkan vanilla.

4.  Masukkan tepung gandum dan tepung kastad gaul hingga adunan sebati.

5.  Canai dan terapkan menggunakan acuan tat nenas pilihan.
6. Bakar pada suhu 160C selama 14 minit. Jangan lupa panaskan oven dulu ya..

BREAD PUDDING WITH CUSTARD SAUCE

Original recipe dari SINI
RESEPI PUDING ROTI BAKAR DENGAN SOS KASTAD


Bahan-bahan

• 7-8 keping roti
• * 500 ml susu segar @ 2 cawan
• * 4 sudu besar gula halus
• * 2 biji telur
• * 1 sudu teh esen vanilla
• * 1 sudu kecil serbuk cinnamon
• 2 sudu besar butter ~ cairkan
• 3 sudu besar kismis

Untuk Sos Kastard

• 1 tin susu cair
• 1/4 tin air (guna tin susu cair tadi)
• 2 sudu besar tepung kastad
• 2 sudu besar gula

Cara-cara

1. Sediakan mangkuk. Satukan bahan-bahan yang bertanda *. Carikkan roti dan masukkan ke dalam mangkuk tadi.Biarkan terendam dan meresap seketika.
2. Masukkan separuh kismis dan juga butter cair .Gaul sebati. Kemudian tuang ke dalam loyang/bekas yang telah digris dengan sedikit butter.Taburkan baki kismis diatas adunan.
3. Bakar pada suhu 180 C selama 30 minit atau sehingga masak.
4. Untuk membuat kuah@sos kastad - Campurkan semua bahan ke dalam periuk dan kacau hingga agak pekat. (kepekatan ikut selera masing2)
5. Tuang ke atas puding roti tadi. Masukkan ke dalam peti sejuk dahulu jika suka sebelum dipotong dan dituang sos kastad.

Favorites ...

Baru-baru ni dah buat untuk anak-anak bawa ke majlis jamuan raya disekolah..

Then recently, bake lagi untuk pot luck with friends..

Bawa 2 box untuk my friends...

Yang ni pulak, untuk orang rumah. The custard filling is enough for double the recipe below.Banyak tu, tapi as usual, bila semua anak-anak ada di rumah...cepat je la licin.

This time, I used the following recipe for the choux pastry. Original recipe courtesy of little japan mama.

Cream Puff Pastry Recipe(Choux)

120 g butter

3/4 cup water

1 1/3 cup plain flour ~ must be sifted

5 eggs ~ 60g each egg
1/4 tsp salt
1 tsp sugar

Custard Cream:

1/2 cup flour

1/2 cup sugar

4 egg yolks

3 cups milk
30g real butter

1/2 or 1 vanilla extract

+/- a cup of whipped fresh cream

• STEP 1:  Make Custard Cream several hours before or the day before
• STEP 2:  When everything's ready, make the Cream Puff Shells
• STEP 3:  When Cream Puff Shells are fresh out of the oven, fill with cold Custard Cream and serve. (Or within 24 hours if possible.)

Custard Cream

1. Using a whisk, Combine flour and sugar, 

2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and scrape in vanilla.

3. Stir over medium heat, till it thickens (Often scraping the bottom). When it's thick and bubbles start to blob up, remove from heat.

4. Stir in 30g real butter

5. Allow to cool with plastic wrap on surface to prevent a "skin". Refrigerate until cold.

6. Fold a cup of whipped fresh cream into the cold custard cream.

Cream Puff (Choux) Pastry

1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat and...

2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.

3. In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.

4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.Spray with some water.

5.  Immediately bake in a very hot oven 210-220C , 25-30min until well puffed and browned then down to 100 C for 40 min or more to dry.
6.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.
NOTE
**oven MUST be well pre-heated, esp for big cream puffs.  And don't turn the heat down too early, or they might fall. Wait until they're well puffed and the colour is fully developed.