Apam Prune Seri Ayu

Source : Ros jintanmanis 

Bahan-Bahan:-
8 biji dry prune yang dihiris halus (guna jenama sunsweet)
¼  cawan minyak masak (Kim guna minyak jagung)
2½ cawan tepung gandum (Kim guna superfine flour)
1 sudu kecil baking powder
3 biji telur saiz B
½ cawan susu segar / santan (Kim guna susu segar)

¾ cawan gula (Kim tidak kurangkan cukup manisnya dan mengguna gula halus)

1 sudu kecil ovallette

Beberapa titik esen vanila

Pewarna kuning / hijau (Kim tambahkan pewarna kuning)

Cara-caranya:-

Pukul telur hingga agak berbuih, kemudian masukkan gula dan pukul lagi sehingga kembang dan betul-betul kental dan putih, masukkan esen vanila dan ovallette dan pukul sehingga semuanya sebati.

Selepas itu masukkan tepung sedikit demi sedikit diselang-selikan dengan susu segar atau santan.  Kacau sebati.

Akhir sekali masukkan minyak masak dan buah prune yang telah dihiris halus, kacau perlahan dan pastikan semuanya sebati.

Panaskan pengukus, ambil acuan kuih puteri ayu dan sapukan dengan sedikit minyak, tuang adunan sehingga 3/4 acuan puteri ayu tadi, apabila air di dalam pengukus sudah mendidih, kukuks apan prune selama 8 ke 10 minit, angkat dan terus keluarkan dari acuan.  Sedia untuk dihidangkan.

Doh Karipap

Source : Tun / Izah / Rosjintamanis

(Nota : Masih rangup hingga ke petang)

Bahan-bahan:-

4 cawan tepung gandum

2 tbsp margerin

½ cawan minyak

¾ cawan air

½ tsp garam

Cara-caranya:-

Panaskan margerin dan minyak dalam periuk, tutup api.

Tengah panas-panas tu, masukkan tepung dalam periuk tadi dan gaul guna garpu (jangan guna tangan, melecur nanti) 

Dah sejuk sikit campur garam dan air.

Uli-uli ....... siap! boleh buat karipap ikut suka inti apa.

(Kim - uli dengan lemah lembut dan jangan uli terlalu lama nanti kulit tak rangup, semasa menggoreng gunalah api yang perlahan bagi menggelakkan kulit menggelembung.  Tapi kalau nak cepat macam gambar diatas

boleh menggunakan api yang besar .... nak cepat habis).

Kim - Inti : Keledek / Ubi Kentang / Isi Ayam / Tuna / Udang Kering / Cincangan Udang & Ketam, kalau nak plain saja pun ok sedap juga tanpa isi daging hanya ubi kentang sahaja. 

Curry Puff Skin ( The texture of this curry puff skin is similar with the above )

Source : Lydia My Kitchen

Pastry:-

250g all purpose flour / flour

50g rice flour

50g tapioca / corn flour

50g margerine

50g vegetable oil / cooking oil

+ / - 130ml ice cool water and pinch of salt

Method:-

In a large mixing bowl, bring 3 types of flours together and mix well.  Set aside.

In a small sauce pan, melt and heat margerine with cooking oil.

Pour hot oil over flours in the mixing bowl.  Then, mix thoroughly with a wooden spatula or chopsticks, until resemble like breadcrumbs.

Add in water little by little and knead to form soft dough.

Cover dough with plastic wrap and rest for at least 15 minutes. 

Chicken Paratal

Source: Love to Cook (Malaysia)
(Note : Yum Yum Yummy, Thank you Love - Jack wanna to try this recipe, no regret you will definitely likes this recipe.  Can eat with anything e.g putu mayam, bread, rice or puris etc etc)

Ingredients:-
To blend dry or with little water:-
5 pcs shallots
4 cloves garlic
1" ginger
3 stalks lemongrass
½ inch fresh turmeric
1" galangal

1 whole chicken - cleaned and cut into small pieces
1½ tsp turmeric powder
Salt

1 pc cinnamon stick
2 pcs cardamom

¼ tsp cumin seeds

1 Onion - sliced
2 pcs green chilies - sliced
1 stalk curry leaves
1 pc dried bay leaf
1 ½ tbsp meat curry powder
1 tbsp chili powder
Salt to taste
Little water
Cooking oil

Method:-

In a bowl, mix chicken pieces with turmeric powder and salt.  Let is marinate for 15 minutes and deep fry until golden brown.  Set aside.

Reduce oil in wok and saute cinnamon stick, cardamom and cumin seed until fragrant.  Add sliced onion, green chilis, curry leaves and bay leaf.  Keep stirring.

Add blended paste and stir for 5 minutes.  Add in curry and chili powder.  Add salt.

Mix thoroughly and add some water according to the thickness you preferred.

Let the gravy boil for few times.  Add fried chicken pieces and keep stirring for almost 10-15 minutes until the spieces mixed well and the gravy becomes dryer.  Check for salt.

Done ready to serve.

(Note : You may add ¼ cup of thick coconut milk to make the dish more creamier)

Kim - my without coconut milk)