Sunday, 27 February 2011

10 Foods All Women Should Eat

A varied, balanced diet is the cornerstone of healthy living for everyone, yet healthy eating can sometimes mean different things depending on your gender. While there are some foods we should all be eating more of, men and women also have their own set of dietary requirements as well as their own unique health concerns. Here are ten foods all women should eat.

1) Butternut squash
Butternut squash — like many other yellow/orange fruit and vegetables — is packed with carotenoids such as alpha-carotene and beta-carotene. While carotenes should be included in everybody's diet for optimum health, they may prove essential to women's health as a high-carotenoid diet has been linked to lowered risks of both breast and ovarian cancer.

2) Salmon
Salmon has a multitude of positive health benefits for women. Not only is it rich in iron — which is integral to the diets of premenopausal women — but it is packed with omega-3 fatty acids, known for their mood-enhancing effects. Studies have suggested that omega-3 can help beat depression (something that affects twice as many women as men) and prevent mood swings, while salmon can also boost babies' intelligence when eaten during pregnancy.

3) Flax Seeds
Flax seeds are a good source of Omega-3 fatty acids and have been linked to reduced risk of breast cancer and heart disease. The seeds' anti-inflammatory properties are also good for preventing arthritis, while their digestive benefits can help irritable bowel syndrome; two painful conditions which are more prevalent in women than men.

4) Tomatoes
Another vibrant carotenoid beneficial for women's health is lycopene, a pigment found in tomatoes. Studies have suggested that lycopene may be effective in preventing breast cancer. Furthermore, there has been considerable evidence to suggest that the powerful antioxidant can help reduce risk of heart disease — the leading cause of death in women in the US, Australia, England and Wales.

5) Cranberries
Various studies have suggested strong links between consuming cranberries and reduced risks of breast cancer and heart disease. However, the most notorious benefit of cranberries is their ability to prevent and cure urinary tract infections such as cystitis, which is eight times more likely to occur in women than men. One study suggests that drinking two glasses of cranberry juice a day can prevent the symptoms of common UTIs in women.

6) Spinach
Spinach is rich in many different vitamins and minerals, but one thing that makes it great for women is its high content of magnesium. Research has shown that magnesium may be beneficial in reducing many of the physical symptoms of PMS which plague women, including reduction of swelling, breast tenderness, bloating and weight gain.

7) Figs
Figs are a great health food, containing many vital minerals and vitamins as well as contributing to your daily portions of fruit and veg. Two minerals found in figs that are particularly beneficial to women's health are iron, which is often deficient in menstruating women, and calcium, which is important for post-menopausal women, who are more prone to osteoporosis.

8) Milk
Milk is a great source of calcium, which is extremely beneficial to women's health, particularly when combined with vitamin D (found in some varieties of milk and many fortified milk products). Consumption of the combined nutrients is not only good for warding off osteoporosis, but a study has suggested that a diet rich in calcium and vitamin D could ease, or even prevent, symptoms of PMS.

9) Oats
Oats are literally packed with health-boosting nutrients, many of which have great impacts on female health. Oats are not only great for heart health, digestion and blood pressure levels (with hypertension affecting many women over 50), but they contain vitamin B6, which can help prevent PMS and mood swings, and folic acid, which is important for women to consume before and during pregnancy to prevent birth defects in babies.

10) Walnuts
While all nuts are great for our health, walnuts have many great individual benefits for women. A study has recently found that walnuts, which are packed with omega-3 fatty acids, antioxidants and phytosterols, may help to reduce women's risk of developing breast cancer, while their high omega-3 content may also help bone health, arthritis pain and depression. Walnuts also contain many nutrients essential for female health, such as calcium, magnesium and folic acid.


Click Here

Saturday, 26 February 2011

Apam Snow White

Resipi kuih ni saya perolehi drpd myresipi, dikongsikan oleh GNG 0910. Terima kasih. Rasa apam ni hampir2 sama dengan apam beras cuma bezanya, tekstur apam snow white ni lebih gebu.

Kali pertama cuba buat ikut resipi ni. Buat masa nak attend 'Sembang2 Wanita' di sini hari tu. Apam ni agak besar saiznya gara2 acuannya yg besar. Kalau nak lagi kiut, kena guna acuan yg kecil sikit kot. Ini pun beli masa balik 2 thn lepas. Sebiji bekas ni pun dah RM1.20 harganya. Tak sanggup pula nak beli banyak2. Hmm..

· 3 cawan tepung beras
· 1 cawan tepung gandum
· 2 cawan gula pasir
· 1 packet mauripan@ibu roti
· 2 cawan nasi
· 3 cawan air


1. masukkan semua bahan ke dalam mangkuk yg sederhana besar kecuali nasi dan air.

2. gaul bahan tersebut dan ketepikan sementara waktu

3. kisar/blend nasi dengan air sampai betul2 hancur

4. campurkan nasi yg telah diblend dengan bahan yg telah digaul tadi dan sebatikan adunan

5. biarkan adunan mesra selama satu jam..adunan akan mengembang selepas tu...

6. selepas satu jam, isikan adunan ke dalam acuan jeli/agar2 dan kukus dalam pengukus yang telah dipanaskan terlebih dahulu dalam 10-15minit

7. note: sapukan acuan dengan sedikit minyak sebelum mengukus supaya hasilnya mengikut bentuk acuan bila dikeluarkan.

Saturday, 19 February 2011

Mana Lebih Menyihatkan..Mentega @ Marjerin?

First we were told to steer clear of the saturated fats in butter and switch to margarine. Then we discover the dangers of trans-saturated fats in margarine, resulting in many of us switching back to good old butter. So which one really is better for us?

Many people prefer the taste of butter over margarine and are drawn to the idea that it is a more natural product. However, it is high in saturated fat. Saturated fat not only raises total cholesterol but it also significantly increases the LDL (bad) cholesterol – the type that clogs the arteries and can lead to heart disease. Healthy eating guidelines advise that we should consume no more than 10% of total calories as saturated fat.

Margarines usually contain fewer saturated fats than butter as they are predominantly made from plant rather than animal derived oils. However, plant oils tend to be liquid at room temperature. Therefore, in order to make them more solid and spreadable, manufacturers have traditionally used a process called hydrogenation. During this process trans fats may be formed - a type of fat known to be even more harmful to health than saturated fat as they raise LDL (bad) cholesterol and reduce HDL (good) cholesterol.

Increased awareness of the harmful effects of hydrogenated fats has resulted in a questioning of the real health benefits of margarine. However, the Food Standards Agency still recommends margarine as the healthier option. This is partly because changes in processing techniques have greatly reduced the amount of trans fatty acids likely to be found in most margarines, but also because margarines are generally much lower in saturated fat than butter. They are also a good source of heart friendly monounsaturated and polyunsaturated fats.

Monounsaturated fats are particularly effective at helping to protect against heart disease as they not only reduce LDL (bad) cholesterol, but also increase HDL (good) cholesterol. Polyunsaturated fats are a good source of immune strengthening omega 3 and omega 6 essential fatty acids and will also help to lower LDL cholesterol.

So on the whole, margarine really does seem to be the healthier choice but the different types do vary a great deal between them so here’s our 4-step guide to choosing a healthy option.

1. Choose a spread that has a low total fat content. Ideally, look for a spread that has less than 55g of fat per 100g.

2. Look for a low saturated fat content.
Choose a spread that has less than 10g per 100 grams.

3. Look for a low trans fatty acid content. Manufacturers don’t legally have to declare this on the label but most do.
Choose a spread that has 0.5 grams or less per 100 grams.

4. Go for a spread made from olive, rapeseed or groundnut oil as these are likely to have the highest monounsaturated fat content.

A word on cholesterol-lowering spreads
Many of the cholesterol-lowering spreads contain stanols and sterols. These are ingredients derived from plants that can actually reduce the amount of cholesterol that the body absorbs. These spreads can be effective at lowering cholesterol, but they should not be used as part of a healthy, balanced diet and not as a substitute for other, well established ways of reducing the risk of heart disease, such as increasing the consumption of fruit and vegetables, giving up smoking, eating less saturated fat and taking more exercise.


Thursday, 17 February 2011

Mascarpone Cheese

Mascarpone cheese is an Italian cheese made from milk which has been amended with cream, so that it has a very high butterfat content. The resulting cheese is very rich, creamy, and spreadable; the precise texture varies from very soft, like crème fraîche, to more stiff, like butter, depending on how it is handled during the cheesemaking process. This cheese is native to the Lombardy region of Italy, where it is used in both desserts and savory foods.

Many markets carry mascarpone cheese, typically in small tubs in the refrigerated section. It is also possible to make this cheese at home. Whether you buy or make mascarpone, be aware that the cheese has a very short shelf life; it should ideally be used within a few days, or it can go bad.

Food historians believe that some version of mascarpone cheese has been made in Lombardy since around the 16th century. Most famously, the cheese is used in tirimisu, a layered dish with mascarpone cheese, ladyfingers, espresso, brandy, and chocolate. It also appears in zabaglione, a rich Italian custard. Mascarpone can also be used to make frostings and to thicken puddings and creams for desserts, and it is popular as a standalone dessert, served with fresh fruit and sometimes a light syrup.

If you want to make mascarpone at home, you will need a quart of minimally processed cream and a tablespoon of vinegar or lemon juice. You also need cheesecloth, a strainer, a double boiler, and a reliable thermometer. If you do not have a double boiler, you can make one by positioning a metal or heat-proof glass bowl over a saucepan filled with water.

Start by pouring the cream into your double boiler and heating it slowly. When the cream reaches a temperature of 190 degrees Fahrenheit (88 degrees Celsius), add the tablespoon of vinegar or lemon juice and stir. Curds will start to form immediately in the cream as it reacts to the acid. Once curds form, cover the pan, remove it from the heat, and allow it to stand for 10 minutes before lining a strainer with the cheesecloth and pouring the curdled cream through it.

Source from:

Tuesday, 15 February 2011

Lemony Cheese Cake with Blueberry Filling

Terima kasih kepada puan FADHILAH ALI [kak del] kerana sudi berkongsi resipi cheese cake yang sangat sedap ni.

Lemony Cheesecake with Blueberry Filling
(credit to K.Khamsah Dundee)


Setengah pack biskut marie/digestive dihancurkan
1 1/2 sudu mentega/butter yang dicairkan

(gaulkan dan lenyekkan pada loyang, dan masukkan dlm peti)


1 bekas blueberry sedikit
jus lemon

satu sudu besar gula

(masak sehingga hancur dan membentuk jem)


2 mascarporne cheese (dlm tub) 250g setiap satu
1 tin light condensed milk 405g

2 biji lemon (perahkan jus dan parutkan kulitnya)

- pukul mascaporne cheese dgn tgn sehingga lembut, masukkan susu dan pukul sehingga sebati. akhir sekali gaulkan dgn jus dan kulit lemon

- Bahagikan adunan sama banyak. Ratakan lapisan pertama dengan sedikit lekukan untuk mengisi blueberry filling. Pastikan blueberry tidak meleleh di tepi. Seal cheesecake dengan lebihan adunan dengan rapi. Biarkan sejuk dlm peti ais sebelum sedia dihidangkan.


Nota tambahan:

Ok dah resepi tu....cuma nk tambah sikit...(oleh tuan resepi: Kak Khamsah)

1. base, 1/2 pack tu +/- 200g, nanti ada orng beli pack besar, banyak la pulak.

2. Filling, blueberry +/- 200g. The best sugar to use is icing sugar, tapi granulated pun ok. Jgn sesekali letak air, berkurun la tunggu kering, kalau tak cukup kering, kejadian banjir akan berlaku. Filling MESTI sejuk sebelum letak atas cheese, kalau tak, kejadian banjir akan berlaku jugak..

3. Campuran cheese dan susu, pukul dengan whisker sehingga smooth dan agak cair. Bila letak lemon, ia akan jadi pekat (melekat pada whisker). Kalau pekat tu maknanya jadi la. Kadang-kadang bila letak lemon dia tak jadi pekat. Salah satu sebabnya adalah tak cukup acid (lemon) utk bertindakbalas dengan lemak (cheese). Kadang-kadang lemon tu tak cukup tua, so jus tak cukup masam. Boleh tambah sebiji lagi jus lemon. Sekiranya campuran tak cukup pekat, kejadian banjir juga boleh berlaku walaupun cake disejukkan semalaman.

4. Ada org tanya, boleh ke ganti mascapone kepada cream cheese...untuk mendapatkan hasil yang memuaskan, saya tak galakkan guna cream cheese kerana different properties. Kalau guna juga, banjir besar akan berlaku sebab cream cheese tidak akan mengeras walaupun disejukkan (sebab cream cheese is a very stable cheese, bakar pun tak cair). Biasanya kalau nak juga guna cream cheese (mungkin susah dapat mascapone), kena masukkan sedikit gelatin utk membantu proses pemgerasan, tapi tak boleh guna agar-agar sebabb nanti keras sangat la pulak dan kita tak akan dapat texture yang soft and creamier....

lemon beli 2 biji je..harga sebiji 35 pence.

inilah mascarpone cheese jenama TESCO..harga dlm gbp 1.45 satu tub. dulu harga dia xsampai 1 pound pun..

rupa blueberry yg sy masak pakai gula putih biasa, gula aising xde..blueberry ni sy beli sekotak je..harga gbp 1.99, kalau beli 2 kotak, gbp 3.

mascarpone cheese sedang dipukul..

rupa mascarpone cheese yg tlh dicampur susu pekat..

mascarpone cheese setelah dicampur jus lemon 2 biji..tekstur berubah jadi pekat.

sebelum diletak dlm peti sejuk..tiba2 sy xikut arahan terlupa buat lekukan di tengah lapisan cheese utk isi blueberry pegi tebar je filling tu, siap sampai tepi..errr, kena minta ampun ngan tuan punye resipi ni..hik3

sebab tu jika dilihat dari sisi, nmpk blueberry jadi layer..kena tukar nama blueberry layered cheese cake kot..haa3.

dipotong buat pertama kalinya...

hasilnya sangat nyaman...cubalah...

Coca-Cola's 'secret ingredient revealed'

An American radio station has allegedly unveiled the recipe for one of Coca-Cola's key secret ingredients.…

Often duplicated but never replicated, the Coca-Cola recipe has been a well-kept secret for years.

Created by medicinal pharmacist John Pemberton in 1886, the exact measures of each ingredient that make up the world-famous soft drink have been closely guarded - until now.

American public radio show claims to have uncovered a list of ingredients and their exact quantities to mix the perfect Coca-Cola drink.

A photo from the 8th February 1979 editorion of American daily newspaper, The Atlanta Journal-Constitution, shows a person holding open a book with a recipe, which is allegedly an exact copy of Pemberton’s.

The recipe is said to contain the precise amount of all the different oils needed to create Merchandise 7X, Coca-Cola’s secret ingredient.

Even though Merchandise 7X makes up only one percent of the drink’s formula, the key ingredient is believed to give one of the world’s most popular soft drink its unique taste.

The official recipe is allegedly guarded 24-hours a day in a vault in Atlanta, Georgia.

Here is the ‘secret recipe’:

  • Fluid extract of Coca 3 drams USP
  • Citric acid 3 oz
  • Caffeine 1oz
  • Sugar 30 (it is unclear from the markings what quantity is required)
  • Water 2.5 gal
  • Lime juice 2 pints 1 qrt
  • Vanilla 1oz
  • Caramel 1.5oz or more to colour
  • 7X flavour (use 2oz of flavour to 5 gals syrup):
  • Alcohol 8oz
  • Orange oil 20 drops
  • Lemon oil 30 drops
  • Nutmeg oil 10 drops
  • Coriander 5 drops
  • Neroli 10 drops
  • Cinnamon 10 drops

Monday, 14 February 2011

Boston Blackcurrant Cheese Cake

Hari tu try buat cheese cake ni..Boston Cheese Cake. Resipi saya dapat dari MyResipi. Bagi yang ingin cuba, saya sarankan ikutlah resipi asal ini ye. Saya ada buat perubahan sikit tapi, hanya pada caranya saja..masih mengekalkan bahan2 ramuannya. Terima kasih tak terhingga kepada Cik Delila atas resipi cheese cake yg sangat sedap! Memang Voilla!!

Resipi : Delila { my resipi }


* 200 g biskut marie (hancurkan)
* 30 g gula perang
* 15 g serbuk koko
* 100 g mentega cair


* 500 g krim keju (A)
* 50 g gula (A)
* 50 g mentega (A)
* 50 g tepung gandum (B)
* 1 biji telur gred A (C)
* 3 biji kuning telur gred A (C)
* 150 g yogurt (plain) (D)
* 3 biji putih telur gred A (E)
* 70 g gula (E)
* 1/2 sudu teh garam (E)


* Krim mentega secukupnya



1. Campurkan semua bahan base hingga sebati dan simpan dalam peti sejuk hingga keras.

2. Keluarkan dari peti sejuk dan masukkan ke dalam loyang 8 inci. Tekan hingga mampat. Masukkan kedalam peti sejuk kembali.


1. Masukkan A ke dalam mixer dan putar hingga lembut dan gebu.Masukkan B dan kaup balikkkan. Masukkan C dan putar perlahan-lahan hingga sebati. Masukkan D dan kacau sebati.

2. Pukul telur (E) hingga kembang dan masukkan semua bahan E dan pukul hingga pekat. Tuangkan adunan ini ke dalam adunan ABCD tadi. Kacau sebati.

3. Masukkan ke dalam loyang 8 inci dan bakar selama 60 minit dgn suhu 160 darjah C. Sejukkan dan keluarkan dari loyang.

4. Keluarkan base dari peti sejuk. Tanggalkan dari loyang. Sapu krim mentega di atasnya. Kemudian letakkan pula kek keju diatasnya. Hiaslah mengikut citarasa anda.


Jika ikut resipi asal, tuan punya resipi ni asingkan dulu base dan cheese cake nya, lepas tu baru cantumkan base & cheese cake beralaskan krim mentega..tapi, saya tak buat macam tu..takut tak menjadi..rugi weh beli soft cheese tiba2 kek tertonggeng..

Makanya, saya pun bakarlah kek ni dengan cara biasa saja..tak jugak guna teknik waterbath..sebab masa tu aluminium foil xde dlm stok..xleh nak balut springform baking tin..sebab tu bahagian atas kek ni kecoklatan sikit kaler dia. Disebabkan itulah, saya telah memandai2 meletakkan topping blackcurrant glazing untuk kasi cantik..setelah itu, saya namakan kek saya ini;


My Boston Blackcurrant Cheese Cake.

Monday, 7 February 2011

Ayam Panggang Mayonis

Kali ni nak letak resipi ayam panggang mayonis. Sebelum ni saya pernah panggang ayam dengan menggunakan mayonis juga tapi dicampur dengan garam dan serbuk kunyit. Kali ini saya buat pesen lain pula. Bila dah masak, rasanya hampir sama dengan ayam percik pula.



1 ekor ayam kecil [baby chicken]
3 ulas bawang putih
1 inci halia
3 sudubesar mayonis
1 sudubesar serbuk tikka masala [optional]
2 sudubesar madu
1 sudubesar sos tiram
sedikit garam


1. Bawang putih dan halia = tumbuk halus

2. Dalam mangkuk besar, masukkan halia + bawang putih tadi. Lepas tu, masukkan bahan2 yang lain seperti dalam senarai. Jangan lupa perasakan betul2.

3. Lumurkan bahan2 ini pada badan ayam. Perap selama 1 jam. Jika nak cepat, memadailah jika diperap setengah jam saja.

4. Bakar dengan suhu 200-230 C sampai ayam masak. Sila kelar2kan bahagian isi ayam yang agak tebal untuk pastikan ayam betul2 masak.


Nota: sy susah nak anggarkan berapa sudu garam tu...biasanya saya dash kan je garam serbuk tu..sila estimate sendiri tentang rasanya ok.

Lagi satu, semasa membakar ayam ni, jika guna oven, balut ayam dengan aluminium foil & bakar untuk empukkan isi ayam. Keluarkann sekejap, check jika isi ayam betul2 masak, jika dah half-cooked pun dah ok, lepas tu buka balutan foil dan bakar lagi supaya ayam nampak keperangan dan isi ayam masak.


Friday, 4 February 2011

Carrot Walnut Cake

Resipi ni sy tak ingat dah ambil kat mana. Masa salin dulu terlupa betul nak catat siapa empunya nya. Yg pastinya ia bukanlah idea asal drpd saya ye. Terima kasih tak terhingga kpd empunya resipi kek ni, mmg sedap. Rasanya dpt dlm english website...



*2 1/2 cawan tepung naik sendiri
*1 sk soda bikarbonat
*1 sk baking powder
*1/4 sk garam

* bahan2 ini diayak.

3/4 cwn brown sugar
1 cwn gula kastor
4 biji telur
1 cwn minyak jagung
1 cwn butter [ cairkan ]
3 cwn carrot [ grated ]
3/4 cwn walnut [ cincang ]


1. ayak dulu bahan2 yg patut ayak tu..

2. masukkan brown sugar + castor sugar + telur + minyak jagung + butter cair + carrot dlm mangkuk besar. pukul hingga lembut dan gebu.

3. masukkan tepung gandum. kacau sebati dengan senduk. masukkan kacang jika suka. jika xsuka, xyah masuk. kacang tanah boleh masuk tp rasanya xberapa kick dan xsesuai berganding dgn carrot..walnut lbh sesuai. jika walnut ssh nak dpt di msia atau harga mahal, boleh ganti ngan badam.

4. bakar pada suhu 180 C selama 40 min - 1 jam..bila dah 40 min, boleh cek dah masak ke blm..sbb tahap kepanasan oven tiap rumah berbeza..


8 oz cream cheese [biasa sy guna yg 250 g atau yg 200 g tu je ]
1/4 cwn butter [ cairkan ]
1 sk esen vanila
2 cwn gula
1 cwn walnut / pecan [ cincang ]

1. campurkan butter + cream cheese + gula + esen vanila.

2. pukul sehingga mixture jd lembut dan creamy.

3. masukkan walnut atau apa2 kacang selain kacang tanah.

4. frost atas kek carrot yg telah masak & sejuk tadi.

*** boleh juga tabur kacang tu bila dah siap sapu frosting pd kek..terpulang atas citarasa masing2.

Dah siap!! Mudah dan gerenti sedap!!

Inilah hasilnya..buat masa jemput kawan yg nak balik Malaysia datang makan2.

Thursday, 3 February 2011

Roti Sosej

ROTI SOSEJ – MINAMI 133 [myresipi]


· 190 ml air
· 400 gm tepung roti
· 5 sudu besar gula
· 1 sudu kecil garam
· 2 sudu besar susu tepung
· 1 biji telur ayam
· 2 sudu kecil yis
· 60 gm butter

· **bahan2 lain**

· 12 batang sosej
· sos cili
· cheese
· 1/4 sudu kecil pelembut roti (*optional)


1. masukkan bahan2 utk roti ke dalam breadmaker. tekan button on dan tunggu sehingga siap.

2. bahagikan doh kepada 12 bahagian. bulat2 kan doh tersebut dan biarkan selama 20 minit.

ambil sebiji doh. canaikan

4. ambil sebatang sosej dan gulung

5. hiris sosej yg digulung. jgn sampai putus..

tolak kiri dan kanan selang seli.

7. ulang langkah 3 hingga 6 hingga habis

8. biarkan doh selama 40 minit.

9. setelah itu, sapu sos cili dan tabur kan cheese. bakar pada suhu 180 darjah selama 12 minit.

roti siap dibakar..

fresh from the oven..

Dah 3 kali buat roti ni..dan hasilnya mmg best dan sedap! Gebu dan nyaman...

** bila roti dah sejuk atas wire rack, sy terus balut dgn kitchen foil utk maintain kelembutan roti. bila nak makan, buka je plastik...ataupun jika dah simpan 3,4 hari, sebelum makan tu, lg sedap jika panaskan sebentar dlm microwave. hmmmm..terasa mcm baru masak je.

Selamat Mencuba..

Wednesday, 2 February 2011

Brownies and Cheese Cake

Dah lama buat brownies ni. Tapi masa buatnya, bahan tak berapa nak cukup, sy buat pun sebab terliur tgk rupanya, dan sementelah nak habiskan stok bahan2 yg ada. Konon nak habiskan stok, tengok2 tak cukup gram pulak. Tapi, sy tawakkal main letak je walau xcukup timbangan..haha..

Resipi ni sy perolehi drpd Myresipi..cuma yg menjadi masalahnya sy tak salin pulak siapa nama tuan punya resipinya. Nanti bolehla cek kat minta maaf sbb sy malas pula nak tolong cekkan semula..takpe, janji sy dah kreditkan resipi ini drpd MYR. Terima kasih kepada pemilik resipi brownies cheesecake yg mengancam ni.

Jom lihat resipi..ini disalin bulat2 drpd pemiliknya..


**Bahan Brownie**

· 300gm dark chocolate
· 2/3 cawan gula
· 150gn butter
· 1 1/2 cawan tepung gandum
· 1 1/4 cawan whiping cream
· 1 1/4 cawan sour cream (saya guna plain yogurt)
· 2 biji telur

**Bahan Cheese**

· 250gm cream cheese
· 1/3 cawan gula
· 1 biji telur

Cara-cara :

1. Cairkan butter, chocolate & gula atas api sederhana.

2. Pukul telur..tak payah sampai kembang. kemudian masukkan kedalam adunan chocolate, kacau rata.

3. Masukkan pula tepung, whiping cream & sour cream. kacau sebati. Ketepikan sementara.

4. Sediakan pula adunan cheese. Satukan semua bahan, pukul sehingga jadi macam krim.

5. Masukkan adunan ke dalam loyang yang dah digris. Seelok eloknyer guna springform. Selang selikan antara brownie & cheese. (sebelah sebelahkan - bukan dari bawah ke atas).

6. Bila dah habis masukkan adunan ke dalam loyang, ambil chopstick@sudu@lidi, buat beberapa pusingan pada adunan. Jangan pusing lebih2 sangat!!

7. Bakar dengan kepanasan oven 180 degree celcius, selama 30 minit. Bila dah masak dia mmg lembik sikit..sejukkan sekejap. Kalau dah cool, nak masukkan dalam fridge pun boleh, baru senang nak potong.

Kek ni dibuat sempena birthday saya yg ke 32 tak silap..maknanya dah berapa tahun dah buatnye.. :) [aduh..tiba2 terasa diri dah semakin tua..]

Outcome sy jadi xberapa indah seperti yg digambarkan oleh pemilik resipi. Akan tetapi, rasanya sungguh nyaman dan lazat tak terkata. Itulah, silap sy juga kerana nak habiskan stok bahan2nya sedangkan timbangannya tak cukup. Maka, hasilnya pun seolah2 xberapa cukup..xsempurna.

Tak mengapa, cadangnya lain kali nak cuba buat lagi...sebab sedap sangat.

Rupa Brownies Cheese Cake yang telah dipotong.

Tuesday, 1 February 2011

My Kueytiaw Kung Fu

Resipi kali ini adalah antara makanan feberet sy. Kiranya sejak bergelar isteri, baru 4 kali masak ni. Kali pertama mencuba masak ialah di sini..haha. Alhamdulillah menjadi. Kira teknik cuba jaya la ni kot. Yg penting semua suka.


Resipi : hnyhar


1/2 bungkus kueytiaw kering [rebus dahulu kasi kenyal]
2 biji telur
1/2 sudukecil serbuk lada putih
4 sudubesar minyak masak


3 ulas bawang putih [ketuk]
1 cwn air
1 sudu besar tepung jagung
1 sudu kecil serbuk lada putih
1-2 sudubesar sos tiram
*isi ayam
*baby corn
*cili padi

* bahan2 yg bertanda ni tiada sukatan sebenar..ikut suka je nak masuk byk mana, mana yg ada dlm stok / peti ais, bolehla diletak dlm ni.


- rebus kueytiaw kering sehingga kenyal, jgn terlampau lembik, takut nanti jadi macam kuih pula.
bagi yg guna kueytiaw dah readymade tu, mungkin boleh guna dlm setengah kilo kot.

- kacau telur dalam mangkuk besar hingga sebati. campurkan sedikit serbuk lada putih. jika suka pedas2, letaklah 1 sk. jika xmau pedas, bubuh dlm setengah sudukecil je la.

- masukkan kueytiaw tadi ke dalam bancuhan telur ni. kacau rata2.

- masukkan bancuhan ini ke dalam kuali yg tlh diletakkan minyak. rata2kan kueytiaw dan goreng sekejap kasi garing2 sikit telur dan kueytiaw td.

- balikkan dan bila dah garing telurnya, angkatlah dan letak dlm pinggan.


- tumis bawang putih sampai perang2. masukkan isi ayam @ udang @ sosej @ fishball. goreng sekejap sampai agak2 empuk.

- masukkan air diikuti dgn bancuhan tepung jagung. bancuh dulu tepung jagung ngan sedikit air pastu baru masukkan dlm kuali.

- masukkan sos tiram, serbuk lada putih, cili padi dan perasakan dengan garam dan gula. kacau sampai kuah jadi pekat2. kalau nak kuah banyak, letakla air lagi.

- siap utk dimakan. tp jika lambat lg nak makan, jangan campur dulu kueytiaw td ngan kuahnya. nanti kuah menyerap dlm kueytiaw.

ok, selamat mencuba!!

**kadang tu terfikir juga, kenapalah nama masakan ni siap ada kung fu..padahal masa masaknye xdelah susah payah sampai kena berkung fu pula. siapalah yg mereka masakan ni ye..hmmm...