PES CHAR KUAY TEOW

2000 ml stok rebusan kepala udang direbus bersama 4 bj bwg putih n 1 bj bwg bsr,6 sdb sos tiram,3 sdb kicap pekat,3 sdb kicap lemak manis,1 kiub pati ikan bilis(sy bubuh 2 sdb serbuk perasa hilal),garam n gula ikut citarasa sendiri.

Ayam phat phet

Tun Telani Ayam Phat Phet Resepi: Widad@myr Olahan: tun telani Bahan A 3 hingga 5 biji cili padi 1 inci halia 1 atau 2 batang serai 5 ulas bawang putih 1 biji bawang besar Bahan B 6 ketul ayam 1 sudu kecil serbuk kunyit 1 batang serai 1 asam keping 4 helai daun limau purut 2 sudu sos tiram 1 sudu kecil sos ikan sedikit Garam dan Gula Cara-cara Kisar bahan A dan tumis hingga naik bau Masukkan bahan B dan 1 hingga 2 cawan air. masak hingga mendidih dan kuah nmpak pekat. Siap

Kek lapis

kek lapis Resepinya 5 biji telo gred A dari peti ais, 11/2 cwn gula alus, 1 sudu bsr ovalete, 2 cwn tepung gandum, 1 sudu kecil baking powder, 150 ml susu cair, 1/2 sk garam, 100 gram minyak jagung, 1 sk esen vanila, pewarna ijau dan kuning dan asam manis secukupnya. Cara buat Ayak tepung dan baking powder kedlm mangkuk ketepikan. Pukul gula dan telo sampai kembang. Mskkan ovalete dan pukul sampai gebu. Mskkan minyak jagung gaul sebati. Mskkan tepung dan baking powder selang seli ngan susu dan esen vanila. Gaul sebati dan bahagi adunan kpd dua bhg. Ltk pewarna setitik. Loyang dialas dgn kertas minyak dan disapu mentega. Ltk adunan hijau ratakan permukaan dan susun asam manis diatsnya. Kukus selama 15 minit kukusan dipnskan dahulu. Buat pula lapisan kuning, susun asam manis, kukus selama 15 minit hingga habis. Utk yg terakhir kukus selama 20 minit. Setelah msk biarkan sejuk dlm loyang dan terbalikkan. Selmt mencuba.

Congo bars

CONGO BARS INGREDIENTS • 2 3/4 cups all-purpose flour • 2 1/2 teaspoons baking powder • 1 teaspoon salt • 2/3 cup butter, softened • 2 1/4 cups brown sugar • 3 eggs • 2 teaspoons vanilla • 2 1/2 cups chocolate chips Makes 32-35 bars PREPARATION Pre-heat the oven to 350°F. Sift the flour, baking powder and salt in a large bowl. Set aside. Combine the butter and sugar using a mixer until blended. Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition. Add the vanilla and mix. Add the flour and mix until combined. Stir in the chips. Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish. Bake for 30 minutes, then cover the top with foil to avoid over-browning. Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren't. Make sure you don’t overbake! - See more at: http://www.rachaelray.com/recipe.php?recipe_id=4726#sthash.2b1sHYJq.dpuf

Durian crepe

durian crepe Sy ada resepi paling senang 4 cawan tepung gandum 4 cawan tepung ubi 2 cawan tepung jagung 2 cawan air 2 cawan susu segar 2 sudu gula 2 sudu minyak masak 1 sudu asen vanilla Pewarna kunig Blend semua diatas then tapis...lepas tu boleh la melenggang

Cara buat tepung

salam nk kongsi cara2 mbuat tepung kek n tepung naik sendiri...sbb biasa klu beli ada terselit ulat pula...eeiii msti geli kn...hehe... ok...nie tuk tpg naik sendiri.. 500gm tepung gandum... 7 sudu teh baking powder... 1 sudu teh garam.. Caranya... campurkn smua n ayak sebyk 3 kali...n da siap.bleh smpn klu x abis pkai kn.. Tepung kek pula... 3/4 cwn tepung gandum... 1/4 cwn tepung jagung... Caranya... Ayak kdua2 bahan sbyk 3 kali jga n siap...klu nk byk blehla buar byk2...jdi slmt d gunakn... selamar mcuba...

Cara buat Rempah

Baharat/ spice- Arabic mix Spice 2 tbsp fresh ground black pepper 2 tbsp paprika 2 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground cloves 1 tsp nutmeg 1 tsp ground cinnamon 1/2 tsp ground cardamom Turkish Baharat/ spice 2 tbsp fresh ground black pepper 2 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground mint 1 tbsp ground cloves 1 tsp nutmeg 1/2 tsp ground cardamom pinch of ground cinnamon Syrian Baharat 2 tsp allspice 1 tbsp cinnamon 1 1/2 tsp nutmeg 1 1/2 tsp cloves Arab Gulf baharat/spice 1 tbsp red pepper 1 1/2 tsp cumin 1 1/2 tsp cinnamon 1 1/2 tsp ground loomi (dried lime) 1 tsp cloves 1 tsp black pepper 1 tsp ground cardamom 1 tsp nutmeg 1 tsp ground coriander 1/2 tsp saffron threads