Aznie Khasri @Sirap_Cheese
Ramuan
1. 1 kotak cornflakes – 220g
2. 100 g butter
3. 6 sudu besar madu
4. 3 sudu besar gula
5. Manik warna-warni (optional)
6. Paper cups secukupnya
Cara Memasak
1. Langkah 1
Panaskan butter, madu dan gula di dalam periuk sehingga cair dan sebati.
2. Langkah 2
4. Langkah 4
5. Langkah 5
Siap
Nestum Butter Cookies
Ramuan
Cara Memasak
1. Langkah 1
Masukkan dalam mangkuk ; mentega dan gula aising; Pukul menggunakan senduk kayu sehingga putih berkrim ;
2. Langkah 2
Masukkan tepung gandum dan tepung jagung; Masukkan sedikit-sedikit untuk memastikan doh tidak terlalu keras.
Campur sebati.
3. Langkah 3
Canai pada ketebalan 1.5cm dan terap guna acuan kegemaran dan hiaskan.
Resepi Biskut Nestum Rangup diinspirasikan dari blog ovenkecil@blogspot.com. Sungguh sedap dan sangat
rangup. Pasti menjadi biskut kegemaran di hari raya.
Bahan-bahan:
Cara Penyediaan:
1. Untuk bahan kering, ayak tepung gandum dan serbuk penaik. Satukan dengan serbuk Nestum kisar dan
juga Nestum yang kasar.
2. Dalam mangkuk berasingan, pukul butter (yang sudah dikeluarkan pada suhu bilik) bersama gula
kastor sehingga putih dan berkrim. Masukkan telur dan esen vanilla, pukul sehingga kembang.
3. Masukkan bahan kering tadi. Kacau sehingga betul-betul sebati menjadi doh yang lembut.
4. Rehatkan doh seketika. Uli menjadi bentuk bulat sebesar guli (kecil sedikit jika anda suka biskut yang
kecil). Gulingkan doh di atas Nestum dan susun di atas dulang yang telah digris dengan butter. Tekan
dengan garfu dan hiaskan dengan ceri.
5. Bakar pada suhu 175, selama 15-20 minit.
Tip:
Pastikan anda rehatkan doh seketika, boleh juga rehatkan doh di dalam peti sejuk selama 10 minit.
Tidak mengapa jika doh agak melekit pada mulanya. Selepas direhatkan, doh akan menjadi lebih
senang diuli.
Kacang bersalut crispy
Ramuan
1 - 2 jam
8 - 10 orang
Cara Memasak
1. Langkah 1
2. Langkah 2
Sis pakai telur gred C. Guna 6 biji telur. Nak kurangkan pun boleh. Kalo pakai gred A..4 biji sahaja ye.
3. Langkah 3
Gaul telur & gula bersama kacang tadi. Masukkan tepung bistari & tepung gandum sikit². Jika adunan masih melekit
tambah tepung gandum sikit².
4. Langkah 4
5. Langkah 5
Panaskan minyak. Goreng atas api sederhana panas. Maaf lupa nak snap pic minyak banyak mana. Cuma pastikan
kacang tu tenggelam masa goreng.
6. Langkah 6
Bila nampak tepung pada kacang bertukar warna,boleh kalihkan kacang..dan tekan perlahan bagi kacang berderai
terpisah. Buat perlahan-lahan supaya tepung tidak terpisah dari kacang. Jangan isi banyak sangat kacang sebab bila
kacang dah terpisah nanti takut ruang terlalu padat.
7. Langkah 7
Pastikan kacang betul² masak ye. Sebab ty api tak boleh kuat sangat. Sederhana je..kena rajin kalih kacang tu. Supaya tak
hangit & warnanya sekata.
8. Langkah 8
Dah agak garing keemasan jangan gelap sangat ye.. sedang² je..boleh lah angkat & toskan. Yang tertanggal sikit tu kira
halal lah ye. SELAMAT MENCUBA. Boleh juga buat untuk jualan.
Scones
15min (prep) + 20min (membakar)
Cara Memasak
Langkah 1
1. Langkah 2
Potong butter sejuk dalam saiz kiub kecil dan masukkan ke dalam bekas bahan kering tadi. Gaulkan butter dan tepung
dengan menggunakan jari hingga menjadi serbuk roti.
2. Langkah 3
Masukkan susu sejuk ke dalam adunan dan menggunakan spatula, gaul hingga menjadi doh.
3. Langkah 4
Uli dan leperkan doh di atas permukaan bertepung setebal 1/2 inci. Tekap menggunakan gelas mengikut saiz kesukaan
anda. Sapukan egg wash di atas scones.
4. Langkah 5
Bakar pada suhu 190degrees untuk 20minit. Sedia untuk dimakan dengan jem strawberry, sedap dimakan bila suam
panas. YUMS!
Kacang Bawang
Ramuan
Cara Memasak
1. Langkah 1
2. Langkah 2
Satukan Kedalam Kuali, kacang, bawang putih, Garam, serbuk Pati Ayam, Santan dan Air,masak hingga mendidih.
TUTUP api.
3. Langkah 3
Biarkan kacang hingga meresap, pindahkan keatas dulang, dan biarkan kering.
4. Langkah 4
Panaskan Minyak, gorengkan hirisan bawang putih dan hirisan Daun Bawang, sehingga garing, angkat dan toskan.
Ketepikan
5. Langkah 5
Panaskan minyak goreng, goreng kacang hingga berwarna kuning keperangan. Angkat dan toskan. Taburkan bawang
putih dan Daun Bawang Goreng.
6. Langkah 6
7. Langkah 7
Aznie Khasri @Sirap_Cheese
Baca lagi
Ramuan
Cara Memasak
1. Langkah 1
2. Langkah 2
~Masukkan susu tepung, tepung jagung dan garam halus. Kacau sebati.
3. Langkah 3
~Ambil tepung yang sudah diuli dengan sudu kecil bentuk bulat supaya saiz biskut sama.
4. Langkah 4
~Bentukkan adunan bulat-bulat di atas tapak tangan. Bubuh didalam dulang yang telah digris dan dilapik kertas kek.
5. Langkah 5
6. Langkah 6
~Dah siap bakar sejukkan ia dahulu dan salut dengan bahan salutan.
7. Langkah 7
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Banana Crepes
French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.
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Ingredients
1 cup all-purpose flour
¼ cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
1 pinch ground cinnamon
Directions
1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until
smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to
almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat
process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in
cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3
minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with
whipped cream and a pinch of cinnamon.
120gm mentega
120gm minyak sapi
450gm tepung gandum
1 biji telur gred B
Sedikit garam
CARA MEMASAK:
1. Pecahkan telur ke dalam mangkuk adunan diikuti mentega dan minyak sapi. Gaul hingga sebati
menggunakan pemukul tangan.
2. Masukkan tepung sedikit demi sedikit dan gaul sehingga menjadi doh.
3. Terapkan adunan dan bentukkan tat mengikut kesesuaian dan citarasa anda.
4. Sudukan inti nanas ditengah-tengah biskut dengan secukupnya.
5. Panaskan ketuhar pada suhu 170°C – 180°C dan bakar selama 20-25 minit atau sehingga masak.
9. BISKUT CORNFLAKES
BAHAN-BAHAN:
125gm mentega
90gm gula kastor
1 biji telur
80gm kismis hitam
125gm tepung naik sendiri | diayak
375gm cornflakes | diramas kasar
CARA MEMASAK:
BAHAN-BAHAN:
1 cawan marjerin/planta/butter
3 biji telur
Cara Memasak:
Masukkan gula dan marjerin ke dalam mixer, putar sehingga kembang dan berkrim.
Kemudian masukkan telur satu persatu. Masukkan tepung dan baking powder. Seterusnya masukkan sedikit
esen vanila dan susu pekat.
Asingkan kepada dua bahagian 1 putih dan 1 koko. Sediakan loyang size 6 inci. Masukkan secara berselang-
seli.
-
Sedapnya dapat makan kek cheese ikut citarasa. Beli pun tak mungkin sedap sebagaimana yang dibuat sendiri.
Hanya menggunakan tiga bahan je boleh buat kek sedap gila yg sgt mabelessss..
BAHAN-BAHAN
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*Sukatan ini boleh dapat dalam 1 loyang kecil saja. Sesuai untuk anda yang first time nak try buat. Kalau rasa
nak kek yang lebih besar, boleh gandakan sukatan ya.
CARA MEMASAK:
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1. Pukul cream cheese dan susu pekat.
Mula-mula, pukul cream cheese dan susu pekat sampai berkrim dan tak berketul. Kalau nak kurang manis boleh
kurangkan susu pekat ya.Nak pukul gunakan mixer boleh, nak gunakan blender pun boleh.
IKLAN
6. Panaskan oven dengan suhu 150 darjah selama 10 minit. Bakar secara water bath (isi loyang dalam bekas
berisi air, macam dalam gambar di bawah).
Letak air dalam loyang bawah, agak-agak dalam setengah loyang saja. Jangan sampai melimpah bila kita letak
loyang kek tu. Masa panaskan oven, air tu akan mendidih.
IKLAN
Bakar pada 160 darjah untuk 30 minit pertama dengan api atas bawah.
Rendahkan suhu pada 150 darjah untuk 25 minit seterusnya atau sehingga masak.
Kadang-kadang ikut oven juga, suhu mungkin berbeza. Jadi kalau nak pastikan sama ada dah masak atau belum,
boleh cucuk dengan lidi dan tengok sama ada teksturnya masih melekat atau tak.
7. Sejukkan
Bila dah masak, biarkan 15 minit dalam oven dan barulah keluarkan ya. Pintu oven tu bukakan sedikit.
IKLAN
8. Topping
Akhir sekali, bolehlah letak topping ikut kegemaran anda. Makan saja pun dah sedap.
Yang ini saya gunakan parutan keju cheddar. Kalau nak cairkan parutan keju pada topping tu, boleh masukkan
kejap dalam oven.
Fish head noodle is a popular hawker’s dish. It’s also something you
can easily cook at home as it’s super easy and quick. The fish soup is
a delicious and infamous milky white broth and its not ‘fishy-
smelling’ as the fish has been fried and then simmered with ginger,
pickled mustard greens and tomatoes. Certainly a flavourful and
appetizing dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
1x2x3x
INGREDIENTS
INSTRUCTIONS
1. Wash fish head, cut into big pieces and drained well.
2. Sprinkle and rub some salt and pepper on the fish to marinate them for
1 hour.
3. Next lightly rub cornstarch over the fish. (Add a little rice flour to the
fish if you want the fish to stay crispier for a longer time).
4. Then fry the fish head in the oil. Fry for about 5 minutes and then turn
them over. Fry them until brown and crispy, another 10 minutes.
Remove from oil and drain on strainer.
5. Prepare ingredients to make the soup. First cut pickled mustard greens
into strips, cut tomatoes into wedges, slice ginger into pieces and cut
spring onions for garnishing.
6. To make the soup, first heat up a little oil in wok or pan. Then add in
slices of ginger.
8. Then add the cut tomatoes and pickled mustard greens followed by
sour and salty mashed sour plum.
9. Next add in chicken stock or water. Cover and bring it to a boil. Let it
boil over high heat for 10 minutes.
10. Then open the lid, stir and turn down the heat to low and continue to
cook for another 10 minutes.
11. Remove all the cooked vegetables, ginger and plum seeds from the
wok with a strainer.
12. Blanch the green lettuce in the boiling soup and set aside.
13. Next, add the fried fish head pieces to the soup and boil for a few
minutes. Remove from the wok with a strainer and set aside.
14. Lastly add in the evaporated milk and fish sauce to taste.
15. To serve, put the cooked noodles in a serving bowl. Add the blanched
lettuce, fried fish and finally the delicious milky white soup.
16. Garnish with cut tomatoes, pickled mustard green and green onions.
17. Serve the fish head noodle soup hot with chopped bird's eye chilies in
soy sauce.
Craving for a deliciously rich and creamy cheesecake? This Easy New York
Cheesecake Recipe is simply the best! This ultimate cheesecake has three
delicious layers, with a bottom digestive biscuit crust, a centre rich cream
cheese filling and a lightly sweetened sour cream top layer. Just delicious!
Prep Time1 hr
Cook Time1 hr 50 mins
1x2x3x
EQUIPMENT
INGREDIENTS
MetricUS Customary
INSTRUCTIONS
Preheat Oven:
1.
Preheat oven to 180 degree C and leave rack in centre of oven.
Prepare a springfoam baking pan and brush with melted butter the
sides and bottom of pan.
Prepare Cheesecake Crust:
2.
Have ready Ingredients needed to make the crust.
3.
Place digestive biscuits in ziplock bag and crush with a rolling pin.
Then place into a mixing bowl.
4.
Combine the digestive biscuit crumbs with sugar and melted butter
and stir until all the biscuit crumbs are moistened.
5.
Then place the moistened crumbs into the springfoam pan. Press the
crumbs evenly over the bottom and about 1 inch up the sides of the
springform pan. Cover and chill in the refrigerate while you make the
cheese cake filling.
Prepare Cheese Cake Filling:
6.
Have ready ll ingredients to make the Cheese Cake filling.
7.
First grate lemon zest from 1 lemon into the sugar. Then stir in all-
purpose flour.
8.
Place cream cheese, sugar and vanilla extract into a mixing bowl of an
electric mixer fixed with the paddle attachment. Using medium low,
beat till smooth. Be sure to scrape down the sides when needed.
9.
Then add in the eggs, one at a time, beating well after each addition.
Next, add in the whipping cream and continue to beat till everything is
well mixed.
10.
Remove the crust from the refrigerator and place the springform pan
on a bigger baking pan so that any drips can be contained. Pour in the
cheesecake filling. Smoothen the top with a spatula. And we are ready
to bake the cheesecake.
Bake Cheesecake:
11.
Place the baking pan into the preheated oven (180°C) and bake for 15
minutes. Then lower the oven temperature to 120°C and continue to
bake for another 60 minutes or until firm.
12.
The cheese cake is done when the centre of the cake will still look a
little wet and will jiggle a little if the baking pan is gently shake.
Remove from oven and place on a wire rack.
Topping For Cheesecake:
13.
Have ready ingredients to make the cheesecake topping.
14.
Combine sour cream, sugar and vanilla extract in a small bowl. Stir to
combine well.
15.
While the cheesecake is still warm, spread the cheesecake topping
evenly and place the cheesecake back into the oven to bake for
another 15 minutes at 120°C.
16.
Remove from oven and place on a wire rack. Immediately run a knife
or spatula around the inside edge of pan to loosen the cheesecake
(helps prevent the surface from cracking as it cools). Let cool
completely at room temperature, about an hour.
17.
Once the cheese cake is cooled to room temperature, run the spatula
one more time around the inside of pan and slowly release the clamp.
18.
Then place in the refrigerator, uncovered, to chill for about one hour.
Then cover with plastic wrap and chill for at least 8 hours, preferably
overnight before serving. And we are done!
19.
After chilled overnight and the cheesecake is nice and firm, use a
sharp knife to cut through and into slices.
20.
This cheesecake taste good on its own or you can served topped with
fresh berries or fruit sauce. So Enjoy!
Enjoy!
RECIPE VIDEO
NOTES
Make sure the cream cheese, eggs heavy whipping cream and sour
cream are at room temperature before use and use full fat (regular)
cream cheese.
To test if you have the right amount of crumbs to melted butter for
making the crust, after mixing together squeeze some in your hand. If
the crumbs hold together then it is ready to be press into the pan.
Adding lemon zest into sugar before mixing with the cream cheese
will prevent the lemon zest to clump together.
Adding all-purpose flour into the cream cheese filling gives the
cheesecake a cake like texture.
To prevent cheesecake from cracking, make sure to beat the batter
over low speed till nice and smooth. Also do not overtake. Just bake
till firm, When shake gently it will still jiggle a little and the centre
still looks a bit wet.
NUTRITION
Calories: 686kcal · Carbohydrates: 47g · Protein: 11g · Fat: 52g · Saturated
Fat: 25g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 16g · Trans
Fat: 1g · Cholesterol: 204mg · Sodium: 545mg · Potassium: 231mg · Fiber: 1g · S
ugar: 34g · Vitamin A: 1999IU · Vitamin C: 1mg · Calcium: 142mg · Iron: 2mg
Course: Baking, Dessert
Cuisine: American, Baking
Diet: Halal
Keyword: bake, cake
CAKECHEESE
Okonomiyaki
rate this recipe:
4.93 from 91 votes
Serves 2
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage
hashbrown-like texture.
Ingredients
for serving:
Instructions
1. In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the
eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake
batter. If it's very dry, let it sit for 10 minutes).
2. Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼
measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem
cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the
mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the
heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and
brushing more oil, as needed.
3. Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo.
Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired.
Serve hot.
Notes
*I like to shred my cabbage on a mandoline to get thin, even-sized shreds. **Use scissors to cut
nori into thin strips.