Mee Goreng Kicap ( Kering )

 Source: Kim

Tart Prune

 Source : Kak Hanieliza's / Mamafami's

Ingredients:

150g Butter

150g Margarine

150g Castor Sugar ( Kim used 60g )

1 egg ( Kim used size C )

1 teaspoon vanilla essence ( Kim omitted )

50g cornflour - sifted

50g custard powder - sifted

350g flour - sifted

100g pitted prune - sliced

Method:

Cream butter, margarine and castor sugar.

Add in egg and continue beating.  Add vanilla essence.

Add in dry ingredients till soft dough is formed.

Roll 1/4 of the dough to about 1/2cm thick.

Cut using a small scone cutter.

Brush with some egg yolk mixed a bit of yellow colouring.

Place a piece of sliced prune.  Wrap just the bottom part of the prune.

Arrange on baking tray.

Bake for 20-25 mins in preheated oven at 170 C.

Sambal Petai Ikan Bilis

                         (Source : Kim) 

Bahan-Bahan:

Petai dibelah dan bersihkan

Ikan bilis cuci bersih

Bahan-bahan blend:

Cili kering

Cili merah

Bawang putih sedikit

Bawang merah lebihkan

Belacan

Buah keras sedikit

Dihiriskan:

Bawang Merah besar

Garam secukupnya

Gula perang / gula putih sedikit

Minyak goreng sedikit

Cara-cara:

Gorengkan ikan bilis sehingga garing, angkat dan ketepikan.

Tumiskan petai sebentar masukkan bawang merah dihiris dan terus menumis hingga bawang merah layu, angkat dan ketepikan.

Gunakan sedikit minyak tadi dan tumiskan bahan-bahan blend hingga pecah minyak dan wangi.

Masukkan petai, garam dan gula secukupnya.  Gaulkan sehingga sebati dan angkat dari api ketepikan.

Setelah sejuk masuk ikan bilis yang digoreng tadi dan kacau sehingga sebati.

Angkat dan hidangkan.

(Nota:  Kim tidak masukkan air asam jawa, jika suka boleh masukkan air asam jawa setelah bahan blend pecah minyak)

Ayam Goreng Berempah Wangi

Source: Kim

Ingredients:

Chicken Drumsticks / Wings / or any chicken parts

To blend as a paste:

Garlic

Ginger

To marinate and mix together:

Dark soya sauce

Light soya sauce

Fish sauce little bit

Pepper powder

Traditional herba powder (Rempah wangi)

(Salt can be added if not enough)  

Enough Oil for deep frying

Method:

Cleaned chicken and marinate with garlic ginger paste and all the sauces for 1 hour or more.

Deep fry the chicken until cooked and tender.

Serve with plain rice or nasi ayam. 

Muffin Yoghurt

Source: IzahDaut / Nazrah  

( Lembut dan lembab )

Bahan-bahan:

2 cawan tepung gandum ( Kim guna self raising flour )

1 1/2 sudu kecil soda bikarbonat ( Kim tidak letak sebab guna self raising flour )

3/4 sudu kecil baking powder ( Kim tidak letak .................)

1/2 sudu kecil garam ( Kim terlupa nak letak )

1 cawan yoghurt plain @ perasa

2 biji telur ( Kim guna size C )

2/3 cawan gula kastor

100ml minyak sayur @ butter cair ( Kim guna minyak jagung )

1 sudu kecil essence vanila ( Kim - lain kali tak nak letak )

1 sudu kecil strawberry paste ( Kim guna coklat paste )

5-7 biji strawberyy size sederhana ( Kim bubuh sedikit raisin cincang )

Cara-caranya:

Ayakkan tepung bersama baking powder, soda dan garam.

Gaulkan bahan ayak hingga sebati.  Ketepikan.

Satukan pula yoghurt, telur, gula, minyak, essence vanilla dan sebatikan hingga licin.

Masukkan bancuhan yoghurt tadi ke dalam tepung.

Kaup balik sehingga sebati kurang 1 minit.

Biarkan jika adunan agak berketul-ketul asalkan tidak terlebih mix.

Sendukkan ke dalam muffin cup ( Kim guna sudu ice-cream dan masukkan 2 sudu ) dan bakar pada suhu 180C selama 25-28 minit.



Terung Belacan Limau Purut

Source : Kim

Bahan-bahan:

Terung

Bahan kisar:

Bawang putih

Bawang merah

Cili merah

Serai

Belacan

Bahan tumbuk kasar:

Cili merah

Sedikit cili api

Daun Limau Purut - dihiris

Garam secukup rasa

Air sedikit

Minyak sedikit





Karipap Rangup

 

Source : MyStyleMyWay / Along Roz

(some adjustment by Kim)

Ingredients:

500g Plain Flour

50g Rice Flour

50g Tapioca Flour

1 tbsp Sugar (Kim omitted)

1 tsp Salt

* 2 1/2 tbsp Margarine  > * heat up together

* 1/4 cup Oil                 > *

Water 

Method:

Mix all the dry ingredients together.  Add in hot oil mixture well - used ladle or spoon to mix then use your finger tips to make like breadcrumbs.

Pour in water gradually, just enough to form required dough. Do not over knead the dough.

Divide dough into small balls.  Flatten it and fill with preferred filling then plait neatly.  

Repeat with all.

Deep fry until crispy.

(Kim : this dough is easy to plait) 

(Note : You can half cooked and freeze for later consumption)