Cupcakes

Basic Vanilla Cup Cake Recipe
Ingredients
5 oz (150g) Butter - softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
1 tsp vanilla extract
Method
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.

Air Sedap

Mari share resepi air sedap ..... :D

200ml susu segar
3 sudu besar sunquick perisa buah tropika
1 sudu besar madu lebah
beberapa ketul ais
150ml air sejuk

and now .. shake your bon bon!

:D

dah siap, boleh minum.
karang upgrade lagi air sedap nie... nie baru prototaip jer.
ngeeeee!

Ayam Ungkep

Bahan2 :
· Ayam 4 ketul yang diperap dengan garan dan kunyit
· Serai 2 batang yang diketuk
· Air ikut kepekatan yang disukai
Bahan2 Kisar :
· Bawang besar 1 labu
· Bawang putih 5 ulas
· Halia 1 inci
· Kunyit hidup 1 inci
· Cili padi sepuluh biji ( atau ikut pedas mana yang nak)
Bahan Tumis: Halia 1 inci yang dihiris halus

Cara2nya:
· Tumis halia hingga garing
· Masukkan bahan kisar dan masak hingga naik minyak
· Masukkan ayam (biarkan 2-3 minit)
· Masukkan serai dan air
· Letakkan garam secukup rasa
· Tutup dengan penutup kuali
· Kacau sekali-sekala
· Masak sehingga pekat (ala-rendang gitu)
· Bila kepekatan dan rasa dah memuaskan, tutup api dan boleh la dimakan dengan nasi panas...

Nasi Minyak

Bahan-Bahan:
¼ cawan minyak sapi
2 ulas bawang putih (dicincang)
2 labu bawang besar (dihiris)
4 kuntum bunga cengkih
2.5 sm kulit kayu manis
6 biji buah pegaga 6 biji lada putih atau lada sulah (ditumbuk)
2 cawan beras
2 cawan air
1 cawan susu cair
½ camca kecil serbuk kunyit
½ cawan kismis

Cara:
Goreng bawang besar dan bawang putih dengan minyak sapi hingga kuning. Campurkan rempah-rempah kecuali kunyit. Biarkan selama lima minit. Masukkan beras, air, susu cair dan kunyit. Kacau kemudian ditutup dan biarkan hingga kering. Masukkan kismis dan kacau hingga rata. Hidangkan dan tabur bawang merah yang telah digoreng ke atasnya.

Udang Masak Lemak Cili Api

Bahan-Bahan:
500gm udang (sederhana besar)
5 ulas bawang merah
2 ulas bawang putih
2sm kunyit hidup
2sm halia
15 biji cili padi ½ biji kelapa (ambil santan)
1 batang serai (dititik)
asam keping (1 keping)
daun kesum
garam
serbuk perasa

Cara:
1. Bawang merah, bawang putih, kunyit, halia, cili padi dimesin.
2. Masukkan perahan santan ke dalam periuk bersama-sama bahan yang dimesin.
3. Kacau sehingga menggelegak di atas api yang sederhana.
4. Masukkan serai, asam keping dan udang.
5. Tambah serbuk perasa dan garam secukup rasa.
6. Akhir sekali masukkan daun kesum dan biarkan sedikit layu dan bolehlah dihidangkan.

Cadangan Hidangan:
4 orang
Tambahan:
Udang boleh juga ditukarkan dengan makanan laut lain seperti udang atau ketam. Daun kesum menjadikan masak lemak ini lebih beraroma dan sedap.

Scallop & Sausage Aglio Olio Spaghetti

(serves 2)

250g spaghetti
1 whole bulb garlic (or less if you are not a garlic fan)
light olive oil
2 polish sausages (use 3 -4 sausages if you making the sausage version without the scallops)
8 large scallops, sliced into half
wild rocket leaves (optional)
Sea salt and freshly ground black pepper

1. Cook the spaghetti in salted boiling water according to the packet instructions (less one minute).
   
2. Peel and finely chop the garlic, slice the sausages thinly and slice the scallops into half.
   
3. When the spaghetti is cooked, rinse with cold water to stop the spaghetti cooking, drain and set aside.
   
4. In a saucepan (I use the same one I boiled the spaghetti in), heat up the chopped garlic with some light olive oil over low heat.
   
5. Fry the garlic until golden and fragrant (make sure it doesn't brown or burn).
   
6. Turn up the heat to medium and fry the scallops until they are just cooked, then remove them from the saucepan and set aside.
   
7. Add the sausages and fry a little, then add the spaghetti into the saucepan. (You may need to loosen the spaghetti a little first with some water as it may have clumped together.)
   
8. Mix well, then add the scallops back to the saucepan and stir gently.
   
9. Season with some sea salt and freshly ground black pepper.
   
10. Top with some wild rocket leaves (optional).
    

Tip: Add some chilli flakes or chilli oil to the pasta for a spicy version.

Spaghetti Carbonara

INGREDIENTS

* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* salt to taste
* ground black pepper to taste
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.