Kerabu Betik Muda

Saturday, March 17, 2007

1 biji betik muda [anggaran 1.5kgs]
5 urat kacang panjang [racik kasar]
3 biji limau nipis [ambil jusnya]
2 biji tomato buah [potong dadu kasar]
2 s/b sos ikan
1/2 cawan kacang tanah [goreng dan tumbuk kasar]
1 pokok daun ketumbar [racik kasar]
2 s/b gula

Bahan Tumbuk Kasar
3 biji cili merah
5 biji ciliapi
2 ulas bawang putih

1. Betik dibuangkan kulit dan bijinya. Parut kasar [gunakan magic shredder] atau cincang panjang. Basuh dan toskan.
2. Masukkan semua bahan kecuali kacang tanah dan daun ketumbar.
3. Gaulkan sebati dan rata.
4. Masukkan kacang dan daun ketumbar. Gaulkan.
5. Rasakan manis dan masinnya.
6. Hidangkan.

Cranberry Cupcakes

Friday, March 2, 2007

Ingredients: (12 cupcakes)
110g butter
200g castor sugar
200g plain flour
1 tsp baking powder
100g dried cranberries
200ml plain white yoghurt
2 eggs
1 tsp vanilla essence
1 tbsp melted margarine(for brushing on cupcake tray)

  1. Preheat Oven to 175 Degree C. Brush muffin tray with melted margarine or line with paper liners.
  2. In a small bowl, Mix together yogurt and cranberries. Allow it to rest for 30mins at room temperature.
  3. Cream butter and sugar till light and pale in color.
  4. Add eggs, one at a time.
  5. Add in Vanilla Essence
  6. Stir in yogurt and cranberries mixture.
  7. Fold in sifted flour/baking powder till well combined.
  8. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.

Sweet Vanilla Ice Cream

Thursday, March 1, 2007

4 egg yolks
100g fine sugar (reduced sugar to 60g)
250ml milk
250ml double/heavy cream (replaced with whipping (single) cream)
2 teaspoons vanilla extract

50g Walnuts (toasted and roughly chopped)
50g Raisins
3 tablespoon of Rum (adjust according to your preference)

  1. Beat together egg yolks and sugar till thick.
  2. In a saucepan and scald the milk (bring slowly up to boiling point)
  3. Pour the hot milk into the egg yolks and sugar mixture whilst continuously stirring.
  4. Pour the mixture back into the pan and heat gently, stirring until the custard thickens ** DO NOT BRING TO THE BOIL**
  5. When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool.
  6. When the custard base is cold, stir in the cream and then the vanilla extract, then transfer it into the deep dish bowl. Freeze in the freezer, checking on it after 1 hour.
  7. After 1 hour, it should start to freeze at the edges but not fully through to the centre.
  8. Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed) before placing it back into the freezer.
  9. Repeat this process (steps 7, 8 ) for a total of 3 times. *NOTE* the number of time you repeat this process affects the consistency of your ice-cream. If you like it softer, repeat the process up to 5 times.
  10. During the last beating, add in walnut, raisins and rum, mix well.
  11. Pour the mixture into storage container and freeze till set.

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