Assalamualaikum....
Hari jumaat lepas saya masak Spaghetti Ala Thai. Jadi rasanya ingin berkongsi resepi yang tak seberapa ini dengan anda semua.
Bahan-Bahan:
Spaghetti ( direbus bersama sedikit garam dan minyak)
Bawang putih yang di tumbuk bersama cili padi. (kalau nak guna bawang merah pun boleh...cili padi mengikut kesukaan masing-masing..)
Bunga kantan yang dihiris halus...(boleh jugak kalau nak letak daun kesum dihiris halus)..
Isi ayam yang di potong kecil...(boleh jugak sekiranya nak letak udang, sotong, daging, etc,,,mengikut selera masing-masing..)
Sedikit cuka...(ikut citarasa masing-masing....cuka nie masam..)..dan sedikit gula dan garam...
Cara-cara:
1) Panaskan minyak....
2) Tumiskan bawang dan cili padi...(bahan yang ditumbuk bersama)
3) Masukkan bunga kantan yang tekah di hiris nipis...
4) Masukkan isi ayam yang di potong tadi...
5) Gaulkan sehingga isi ayam betul-betul masak....
6) Masukkan sedikit cuka....
7) Masukkan sedikit gula dan garam....
8) Akhir sekali masukkan spaghetti yang telah di rebus....
9) Gaulkan sehingga rasa betul-betul sebati....
10) Setelah siap, masukkan dalam pinggan...dan...apa lagi....makan...!!! Hahaha....selamat mencuba semua....
Assalamualaikum
Assalamualaikum
Monday, February 28, 2011
Monday, February 7, 2011
POACHED PEARS
Yield: 24 pax
Ingredients:
Water 2L
Sugar 1.5 kg
Vanilla Essence 20 ml
Pears 24 numbers
Methods:
1) Combine the water and sugar in a large saucepot. Bring to a boil, stirring until the sugar is dissolved.
2) Remove from heat and add the vanilla.
3) Peel the pears, cut them in half and remove the cores with a melon ball cutter.
4) Add the pears to the syrup and simmer very slowly until just tender.
5) Let the pears cool in the syrup. When cool, refrigerate in the syrup until needed for service.
Ingredients for vanilla sauce:
Fresh Milk 250 ml
Egg yolk 3 numbers
Sugar 120 gm
Vanilla Essence 15 ml
Methods:
1) Bring the milk to a simmer.
2) In a medium bowl, whisk egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture.
3) Whisk constantly while slowly pouring the hot milk into the yolk - sugar mixture.
4) Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble.
5) Remove the sauce from the heat and stir in the vanilla.
Ingredients:
Water 2L
Sugar 1.5 kg
Vanilla Essence 20 ml
Pears 24 numbers
Methods:
1) Combine the water and sugar in a large saucepot. Bring to a boil, stirring until the sugar is dissolved.
2) Remove from heat and add the vanilla.
3) Peel the pears, cut them in half and remove the cores with a melon ball cutter.
4) Add the pears to the syrup and simmer very slowly until just tender.
5) Let the pears cool in the syrup. When cool, refrigerate in the syrup until needed for service.
Ingredients for vanilla sauce:
Fresh Milk 250 ml
Egg yolk 3 numbers
Sugar 120 gm
Vanilla Essence 15 ml
Methods:
1) Bring the milk to a simmer.
2) In a medium bowl, whisk egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture.
3) Whisk constantly while slowly pouring the hot milk into the yolk - sugar mixture.
4) Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble.
5) Remove the sauce from the heat and stir in the vanilla.
APPLE CRISP
Yield: 24 pax
Ingredients:
Apples 24 numbers
Sugar 64 gram
Lemon Juice 30 ml
Butter 250 gram
Brown Sugar 380 gram
Cinnamon Powder optional
Pastry Flour 380 gram
Methods:
1) Toss the sliced apples gently with the sugar and lemon juice.
2) Spread the apples evenly in a baking pan measuring 30cm x 50cm.
3) Rub the butter, brown sugar, cinnamon powder and flour together until well blended and crumbly.
4) Sprinkle evenly over the apples.
5) Bake at 350F (175C) for about 45 minutes, until the top is browned and the apples are tender.
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