Steamed Soft Banana Cake

STEAMED SOFT BANANA CAKE

resipi asal : Rima
melalui : K.Nor@SecubitGaram


Ingredients

A
200 gm. mashed banana
1/8 tsp. vanilla essence
1 tsp. Bicarbonate of soda
a pinch of salt

B
3 small eggs
100 gm. brown sugar ~ k.nor letak 75gm
100 gm. Hong Kong flour (u can use pao or superfine flour)
1 tsp. Baking powder
65 gm. cornoil



Top Layer
2 eggs
60 gm. sugar
25 gm. water ~ k.nor guna susu fresh
65 gm. Hong Kong flour (u can use superfine or pao flour)


Method

(1) Mix all the ingredients (A) together and set aside.

(2) Whisk eggs and sugar together till fluffy, add in flour and baking powder and mix till well combined. Add in mashed bananas mixture and cornoil and stir till well combined.

(3) Pour into a greased and lined loaf pan and steam for 15 to 20 mins till cooked.

(4) For topping: Whisk eggs and sugar till fluffy, add in water and flour and mix till well mixed.. (fold in flour and mix gently) Pour on top of steamed banana cake and steam again for another 15 mins or till cooked.

(5) Serve


* kaedah K.Nor*** (utk menghasilkan bahagian putih terletak atas bila kita tonggengkan/terbalikkan kek)
buat bahagian B dahulu dan kukus, lepas tu baru buat bahagian A dan kukus lagi hingga masak.


***

Ayam Goreng Rempah

Resipi ni muncul bila dah tiada idea nak masak apa. Nak goreng ayam secara garam kunyit biasa je, macam simple sangat pula. Last2 saya buat style goreng rasa rempah2 sikit. Tengok semua makan laju je. Jadi, lepasla nak masuk kat sini.


AYAM GORENG REMPAH

Sumber : hnyhar


Bahan2:

setengah ekor ayam [bukan ekor ayam]
1 inci halia
3 ulas bawang putih
1 sb serbuk kari ayam
1 sk serbuk cili [sy guna cayenne]
1/2 sk serbuk kunyit
garam secukup rasa


Cara2 Menyediakan:

1. Lumur badan ayam yang dipotong sederhana kecil dengan garam.

2. Tumbuk halia & bawang putih. Masukkan dalam bekas besar [bekas utk perap ayam].

3. Masukkan serbuk kari ayam + serbuk cili + serbuk kunyit ke dalam bekas tadi. Gaul rata.

4. Masukkan ayam yang digaul garam tadi. Gaul rata2 rempah pada badan ayam. Perapkan paling minima setengah jam. Jika perap lebih lama, rasanya lagi sedap. Nak lama, peraplah semalaman, ataupun 3 jam.

5. Goreng..minyak tak penuh pun takpe. Jika nak bakar pun boleh, sebab saya sendiri pernah bakar ayam ni guna style yang sama.

ayam yang diperap.

dalam gambar ni, ayamnya sy cuma perap 1 jam saja. peraplah lebih lama untuk rasa lebih lazat.

sedap dimakan ngan nasi panas2.

Kek Karamel

Pertama kali buat kek ni. Sedap betul. Macamana tak sedapnya, siap ada karamel lagi kat atas kek tu. Tekstur keknya pula sungguh gebu. Huh, sedap sangat makan bila sejuk2 letak dalam peti. Lain kali nak buat lagi.. terima sahabat lama [sekolah menengah] i.e. Pn. SITI AZIDA YUSOFF di atas resipi kek karamel yg sungguh yummy!!


KEK KARAMEL

Resipi diperolehi drpd : Siti Azida Yusoff

bahan2:

(A)
...2 sudu besar gula (utk bt gula hangus)
*tabur gula dlm loyang n msk ats api perlahan..biar gula hancur n wrna tukar jd perang)

(B) - Bhagian Atas

1/2 tin susu cair FN...(blh tmbah klu nk karamel tebal ckit)
70gm gula kastor
1/2 sudu teh esen vanila
3 bj kuning telur...(klu tmbah susu cair kena tmbah gak kuning telur)

(C) - Lapisan Kek

140gm tepung gandum
70gm gula kastor
3 bj kuning telur
135ml air biasa
1 sudu teh baking powder (guna sudu KFC)
45ml minyak msk

(D)Merinque

6 bj putih telur
70gm gula kastor
1 sudu teh krim of tartar (guna sudu KFC)

Cara membuatnya:

1. Kacau semua bhn (B) perlahan2...jgn bg berbuih2...nti x jd karamelnye...

2. Masukkan (B) td dlm loyang gula hangus tadi.

3. Pukul bahan (C)

4. Pukul sampai bhn (D) smpai jd kembang n bila kita angkat dia x jatuh...

5. Campurkan adunan (C) + (D) dan gaul ngan senduk hingga sebati..

6. Bahagikan kpd beberapa bahagian mengikut warna2 yg disukai.

7. Masukkan ke dlm loyang yg td..

8. Bakar cara double boiling - selama 1jam suhu 160-180C . [sy buat style waterbath].

9. Bila masak angkat & rehatkan 10 minit baru terbalikkan kek yg dibakar tadi.

10.Masukkan dlm peti sejuk 1 jam dan lepas tu mkn sejuk2...sedap...tahan dlm peti ais 5 hari tau....2 pun klu x abih d'makan.

Nasi Goreng Kampung Raja

NASI GORENG KAMPUNG RAJA

[ dinamakan kampung raja kerana tuan punya resipi ni berasal dari kampung raja ]

Resipi Asal : hnyhar


Bahan2:

3 cwn nasi putih
1/2 biji bawang besar saiz sederhana = cincang =
3 ulas bawang putih = ketuk =
1 cwn sayur campur [mixed vege]
1 cwn isi ayam @ daging cincang
1 sk serbuk lada putih
5 biji lada burung [cili padi]
1 telur = pukul =
segenggam ikan bilis
garam
gula


Cara2:

1. Goreng ikan bilis sampai garing. Angkat.

2. Guna minyak yg sama tadi untuk menumis bawang besar + putih + lada burung. Goreng hingga garing dan berwarna perang sedikit.

3. Masukkan isi ayam @ daging cincang. Goreng hingga empuk.

4. Masukkan sayur campur. Goreng sekejap. Masukkan serbuk lada putih. Kacau2.

5. Masukkan garam + gula. Perasakan. Masukkan telur. Kacau sebentar.

6. Masukkan nasi. Gaul rata. Besarkan api dan goreng hingga kering.

7. Taburkan bawang goreng & ikan bilis tadi. Makan ngan telur mata kerbau. Hmmm...nyaman.

Ayam Golek Versi Pedas

Hari tu buat ayam golek tapi versi pedas. Sebab apa dinamakan versi pedas? Sebab...saya gantikan serbuk kari ayam dengan serbuk kari ikan..hihih. Ini semua gara2 serbuk kari ikan yang masih banyak dalam stok dan nak jimat serbuk kari ayam. Sebab tu warna dia pun kemerah2an. :) Tapi, rasa dia sedap jer.


AYAM GOLEK VERSI PEDAS


· 1 ekor baby chicken
· 4 ulas bawang putih
· 2 sudu besar cili kisar
· 1 biji bawang besar [yg besar, jika bwg besar tu saiz kecil, buatlah 2 biji]
· 3 batang serai
· 1 sudu besar serbuk kari ikan [nak letak kari ayam pun boleh]
· 1 inci halia
· 1 cawan susu segar/susu cair [saya guna susu segar]


Cara-cara

1. Baby chicken digaul garam dan kunyit. Rebus hingga separuh masak.

2. Toskan ayam yg direbus tadi. Air rebusan boleh simpan buat kue tiaw kungfu..atau apa2 saja..mee hailam ke.

3. Bakar ayam dalam oven hingga betul2 masak. Kelar badan ayam yang agak berisi supaya lekas masak.

4. Kisar bahan2 di atas kecuali susu. Tumis hingga garing dan naik minyak.

5. Masukkan susu segar. Kacau2 sehingga kuah jadi bertambah pekat. Perasakan dengan garam dan gula.

6. Tuang atas ayam yang dah siap dibakar tadi.

Kek Coklat Lembap

Hari tu buat kek ni lagi..sebab tak tahu nak makan apa..terasa pula nak makan kek coklat. Serbuk koko tinggal nyawa2 ikan je, malah tak cukup pun 1 cawan..maka jadinya, saya pun alternate lah dengan milo sikit. Takleh letak banyak jugak milo ni pun..dah nak habis dah. Aiseh, serba kekuranganlah maka kek ni akhirnya. Walaupun serba kekurangan, ia tetap moist dan habis.. [kasi jiran sikit..kawan Ameen].

Resipi kek ni sila klik kat sini.

Burger Malaysia

Sebenarnya dah 4 kali buat Burger Malaysia ni, tapi baru kali ni nak simpan resipi kat sini. :) Terima kasih kepada tuan punya resipi, YANI. Tapi, tak boleh nak buat selalu roti ni sebab bekalan ikan bilis dan cili kering sudah nazak. Dah termasuk dalam barang2 kawalan pun.

BURGER MALAYSIA @ ROTI GORENG IKAN BILIS.

Sumber: My Resipi
Resipi Asal : Yani


Bahan2:

*200g tepung gandum
*140ml susu/ air
*2 sudu besar butter/margerin
*2 1/2 sudu besar gula halus
*1/2 sudu kecil garam
*2 sudu kecil dry yeast

- minyak untuk menggoreng
- sambal ikan bilis
- timun


Cara-cara

1. Masukkan ke dalam mangkuk bahan-bahan (*). Uli sehingga tak melekat kat tangan. Buat bulat besar. Biarkan kembang 2 kali ganda.

2. Lepas tu , tumbuk-tumbuh doh roti tadi untuk keluarkan angin. Kemudian bahagikan kepada 8 bahagian. Buat bentuk bulat.

3. Biarkan naik 2 kali ganda lagi. Kemudian goreng dalam minyak yang sederhana panas sehingga kekuningan.

4. Belah 2 roti yang dah masak tapi jangan sampai terputus. Isikan dengan sambal bilis dan juga timun yang dihiris nipis-nipis.

Ini outcome kali ke-4.

**dapat juga bagi pada ibu mengandung...heeee..

Lamb Chop

LAMB CHOP

Sumber : My Resipi
Milik : Hana6877


Bahan2:

* 500gm daging slice/2 keping daging
* 2 sudu marjerin/butter
* skit garam dan blackpepper

* BHN SOS BLACK PEPPER

* 1/2 sudu black pepper
* 1 sudu mentega
* 1 kuib ayam
* sebatang saderi-dicincang
* sebiji bawang besar- dicincang
* 2 cwn air (hana tmbh susu segar skit.. x nk pon tkpe)
* 2 sudu tepung gandum
* 2 sudu kicap 2 sudu sos tiram
* garam skit

* BHN MACARONI / COLESLAW

* segengam macaroni - direbus dan ditos
* segenggam mix vagetable - direbus dan ditos
* 2 sudu mayonis 2 sudu yogurt plain
* sesudu air lemon

* BHN MASHED POTATO

* 5 biji kentang - direbus dahulu dan lenyekkan
* 1/2 cwn susu segar - kurangkan klu tk nak lembik sgt. 2 sb butter, garam dan lada hitam sedikit
* sos black pepper/gravy

* BHN SAMPINGAN

* kentang goreng
* 2 batang asparagus/brokoli - direbus dgn sedikit garam dan toskan
* sebiji tomato- dihiris

Cara-cara

1. Gaulkan daging ngan skit garam dan blackpepper .perap sebentar kemudian grill la ngan marjerin/butter smpai masak. kalau ade sos steak leh la di sapukan atas daging tuh.. dan balik2kan sampai masak.

2. Utk buat sos black pepper/gravy - masukkan air, bwg,btg saderi,..rebus hingga didih dan toskan.Campurkan air rebusan td dgn mentega,kiub ayam,kicap,sos tiram,black pepper,garam dan tepung yg dicampur dgn sedikit air utk memekatkan sos.masak hingga didih dan pekat.

3. Utk buat macaroni - campurkan bhn rebusan ( macaroni,mix vagetable) mayonis,yogurt dan air lemon. Gaul hingga sebati.perasakan ngan garam.

4. Utk mashed potato plak - lenyekkan kentang dan masukkan butter. kemudian susu segar dan tmbhkan lada itam dan garam skit. cedokkan dan curahkan sos black pepper/gravy td.

5. Hidangkan dengan kentang goreng,brokoli dan asparagus.

Ayam Masak Paprik

Source : My Resipi
Owner : Mutiarazura



Bahan2 :

*300 gm isi ayam - potong kecil/kiub
* Kacang panjang/bunga kobis/carrot/jagung muda/tomato - dipotong kecil
* 3 ulas bawang putih - diketuk
* 1 ulas bawang besar - dipotong baji
* 1/2 inci halia - diketuk
* 1 batang serai - diketuk
* 6 ulas cili padi - diketuk
* 2 sudu besar sos tiram
* 2 sudu besar sos cili
* 1 sudu besar kicap manis
* 1 sudu besar sos ikan
* 3 helai daun limau purut - dikoyak-koyak
* Garam secukup rasa (jika perlu)
* 1 sudu kecil tepung jagung dibancuh dgn sedikit air
* Satu cawan air (jika suka berkuah)

Cara-cara

1. Panaskan sedikit minyak, tumis bawang putih, bawang besar, serai, halia dan cili padi hingga naik bau.

2. Masukkan isi ayam, goreng dan kacau hingga nampak ayam dah putih.

3. Masukkan semua sos dan daun limau purut. Tambah air untuk kuah, kacau lagi.

4. Masukkan semua sayuran kecuali tomato masuk lambat sikit.

5. Rasakan kuah, kalau kurang masin je br tambah garam (sos ikan selalunya dah cukup masin).

6. Masukkan tomato dan tepung jagung untuk pekatkan sikit kuah. Siap untuk dihidang.

7. NOTA - tambah tepung jagung jika perlu je, jangan banyak sgt nanti kuah tu kering coz terlalu pekat. Selamat mencuba!

Devonshire Honey Cake

Akhirnya dah berjaya buat kek ni. Resipi dah lama masuk dalam MyCookeryBook, tapi belum sampai seru masa tu nak buat.

Kek ni merupakan di antara kek tradisional English yang biasa dihidang bersama teh O panas di waktu2 petang. Asal keknya dari Devonshire. Sebab itulah dinamakan sedemikian rupa. Istimewanya kek ni kerana menggunakan madu..teksturnya tak jauh beza dengan kek biasa cuma bagi penggemar kek, mereka pasti dapat rasa perbezaannya dengan butter cake.


DEVONSHIRE HONEY CAKE

Sumber : BBC Good Food

Boleh lihat resipinya di sini ok. Sebab saya malas pula nak salin semula di sini.

Haha..sedikit hitam kat tepi2 kek. Terlupa nak matikan oven pada masanya.

Kek yang dah potong. Makin lama disimpan, makin sedap dan moist pula kek ni rupanya. Jika nak lihat foto kek dari laman web BBC Good Food, silalah klik link di atas. Rupa kek ni dah hampir2 sama sikit2.. :)

Kek Cawan Gergasi

Bukannya saya buat kek cawan gergasi sepertimana tajuk entry di atas. Sebenarnya, sebelum balik ni ingat nak tambah koleksi baking utensils. Hihihi..itupun kena lihat pada bajet juga..almaklumlah diri sendiri pun xde kerja..mana nak masuk $..kalau xde $ camne nak beli perkakas tu...haishh. Saya sangat berminat untuk memiliki benda kat atas ni. Giant Cupcake Mould..ada macam2 harga yang sy survey..yg paling murah sudah tentulah yg menjadi pilihan. Pasni boleh buat GIANT cupcakes..mesti best.

Blueberry Cheese Cake Simplified

Kali pertama membuat blueberry cheese cake yang dibakar menggunakan teknik water-bath. Sebelum ni blueberry chesse cake juga tapi yang chilled dan tak pakai gelatin. Cuma tu lah, kena guna mascarpone cheese.

Ok, terus kepada resipi kek.


BLUEBERRY CHEESE CAKE SIMPLIFIED

Sumber : Majdina Kamaruzaman, Pelajar Perubatan di University of Newcastle.

Crust:

2 cwn Digestive yang dihancurkan
2 sb butter, dicairkan

Inti krim cheese:

500 gm soft cheese
3/4 cwn gula (atau 1 cwn kalau mahu lebih manis)
1 sb tepung
2 biji telur
1/2 sk vanilla
1/4 sk almond extract
1 1/2 cawan blueberry (fresh atau frozen, kalau frozen jangan defrost, guna terus, nanti cheesecake jadi biru!)


Cara-cara:

**Pastikan semua bahan berada pada suhu bilik supaya kerja lebih cepat & efisyen.

1. Panaskan oven ke gas mark between 3-4, kira-kira 170 celcius.

2. Campurkan Digestive dan butter, gaulkan hingga sebati dan boleh dikepal. Tambah butter jika perlu. Kemudian tekan ke dalam baking tin yang telah dialas dengan baking parchment. Masukkan dalam freezer sampai ready untuk guna.

3. Dalam mangkuk lain, pukul krim cheese hingga sebati dan berkrim. Kemudian masukkan gula, pukul lagi hingga sebati. Seterusnya masukkan tepung, sebatikan. Kemudian telur, satu persatu setiap kali dipukul hingga sebati. Kemudian, masukkan vanilla & almond extract. Jangan lupa gunakan spatula untuk kaup bahagian tepi2 yang tak bercampur dengan sebati. Kemudian pukul lagi hingga sebati dan tak lagi berketul.

4. Tuang adunan kek ke dalam baking tin tadi. Goncangkan sikit untuk ratakan permukaan. Kemudian, ambil bluebery, dan tabur ke seluruh kek. Kalau batter tu agak thick, maka campaklah blueberries itu dengan penuh perasaan supaya terbenam ke dasar kek. Kenapa tak campur terus? Takut nanti cheesecake jadi warna biru.

5. Bakar guna teknik waterbath utk hasil yang cantik selama 45- 55 minit. Jangan sampai kek terlebih masak dan mula pecah-pecah. Selepas masak, keluarkan baking tin dari bekas berisi air, dan tinggalkan ke dalam oven selama beberapa jam. Ini pun akan mengelakkan kek dari crack. Sejukkan dalam fridge sebelum makan, at least satu malam (ok, ataupun 3-4 jam).

Cheese cake yang dah masak. Rupa masih nampak tak cantik, tapi rasanya sedap.

Wah! Comot sungguh.

Ni gara2 potong time tak betul2 firm.

Izzah tengah merasmikan. Suka betul dia kek ni. Next time ibu buat lagi...kali ni nak tunggu summer berries masak. Masih sempat sebelum kita balik.

Top 10 Low-Calorie Foods

Many foods contain substances other than vitamins and minerals which are vital for health. Known as phytochemicals, these substances are antioxidants that help to protect against coronary heart disease and cancer. Take a look at the low-calorie food you should eat on a regular basis.

1. Citrus Fruits Lemons: 19kcal/100g Oranges 37kcal/100g

Citrus fruits such as oranges, lemons, limes and grapefruit are an excellent source of antioxidant bioflavonoids and vitamin C - a single fruit usually provides the recommended daily amount of 60mg per day. Oranges contain the flavonoid, hesperidin, while grapefruits contain the flavonoid naringenin. These work together with vitamin C to boost its antioxidant effectiveness, and may also have anti-cancer properties. Citrus fruits contain pectin - a soluble fibre that helps to lower a high cholesterol level. Lemons are a rich source of lemonoids and limonene - phytochemicals that protect against cancer.

Citrus fruits contain useful amounts of potassium, calcium and folate. Aim to eat at least one citrus fruit per day. Interestingly, using lime juice as a flavouring reduces the need for salt.

Several studies suggest that natural dietary intakes of betacarotene and vitamin A are important in reducing the risk of coronary heart disease and a number of cancers, including breast, lung, skin cancer (melanoma) and possibly leukaemia.


2. Broccoli 33kcals/100g

Broccoli is now recognised as one of the most beneficial green vegetables, as it contains a number of phytochemicals that help to protect against cancer. It only contains 2% carbohydrate but will boost your protein, calcium and magnesium levels. It is a good source of weak plant oestrogens such as genistein, that are converted into biologically active hormone-like substances by intestinal bacteria, especially when the diet is also rich in fibre. It also contains indole-3-carbinol, a substance needed to metabolise sex hormones in the body more efficiently.

Broccoli should only be steamed or boiled briefly to help preserve these beneficial components, and can also be eaten raw in salads for optimum nutritional value. Broccoli sprouts are an exceptionally rich source of these phytochemicals and are delicious eaten raw.


3. Cherries 48kcal/100g

Cherries contain a phytochemical called ellagic acid that protects against cancer by blocking an enzyme needed for growth of cancer cell. Like black grapes, cherries contain powerful, antioxidant, red-purple pigments (anthocyanidins) with the highest quantities found in black cherries. Because of their high anthocyanidin content, eating cherries reduces the concentration of uric acid in the circulation and are said to prevent gout when half a pound are consumed daily.

Cherries also have a mild laxative action and are a good source of vitamin C and potassium.


4. Jerusalem artichokes 41kcal/100g

Jerusalem artichokes contain the enzyme, inulase, and an indigestible complex sugar, inulin, which is made up of units of the sugar, fructose. These help to stabilize blood glucose levels. As the artichoke matures, its starches are converted into digestible sugars so it becomes increasingly sweet. Immediately after being harvested it tastes bland and only provides around 7 kcals of energy. After it has been stored for a while, however, it tastes sweet and can provide up to 75 kcals.

Jerusalem artichokes are a rich source of fructo-oligosaccharides (FOS) that have a prebiotic action in the body. Prebiotics promote the growth of friendly digestive bacteria (probiotics) such as Lactobacilli, to improve digestion. These benefits can be enhanced by eating sources of healthy digestive bacteria such as live Bio yoghurt or probiotic supplements. They are also a useful source of iron, potassium, calcium, magnesium and iron.


5. Carrots 35kcal/100g

Although they are only 8% carbohydrate, carrots are an exceptionally rich source of carotenoids – the yellow-orange pigments that give carrots their vibrant colour. Carotenoids have an important antioxidant action in the body. Some carotenoids such as alphacarotene and betacarotene can also be converted to vitamin A in the body and are therefore known as pro-vitamins.

Carotenoids protect part of the retina responsible for fine vision (macula) from damage from visible blue light by absorbing these wavelengths. They can also be converted into visual purple which is needed for normal vision. The old saying that eating carrots helps you see in the dark therefore has a basis in reality.


6. Grapes 60kcal/100g

Black grapes have long been associated with good health and are traditionally given to hospital patients to help speed their recovery. Red and black grapes contain powerful, antioxidant pigments (eg anthocyanidins, resveratrol) that are believed to contribute to the beneficial cardiovascular properties of red wine plus ellagic acid, which has anti-cancer properties. They provide useful amounts of potassium and trace minerals such as boron, magnesium and copper.


7. Chillis 20kcal/100g

Eating chillies stimulates production of natural painkillers (endorphins) in the brain and mucus in the stomach, which may protect against peptic ulcers. Chillies contain antioxidants, including capsaicin, that also protect against coronary heart disease, cancer and premature ageing. Phytochemicals in chilli peppers thin the blood to reduce the risk of blood clots, high blood pressure and raised cholesterol levels. Good source of betacarotene and vitamin C.


8. Mango 57kcal/100g

Mangoes are an excellent source of carotenoids, some of which the body can convert to vitamin A. Some varieties of mango contain as much as 3g carotenoid pigments per 100g flesh. Mangoes also contain good amounts of vitamin C and fibre, plus useful amounts of potassium and vitamin E.

An average mango weighs around 150g and provides around 85 kcals energy. Weight for weight, the mango flesh is 14% sugar, so provides a rapid yet healthy energy boost. Mangoes appear to have anticancer properties that are currently under further investigation.


9. Live Yoghurt low-fat, plain 56kcal/100g

Live Bio yoghurt contains cultures of digestive bacteria that line the gut and help to keep the intestines healthy. These bacteria, including Lactobacillus acidophilus, inhibit the growth of Helicobacter pylori, a bacterium linked with peptic ulcers and stomach cancer. Bio yoghurt can also reduce overgrowth of Candida albicans in the gut - a yeast responsible for recurrent thrush infections. Improves symptoms of irritable bowel syndrome such as constipation, diarrhoea and bloating. Research suggests it may boost immune function in the gut and reduce food allergy. Good source of calcium and phosphorus plus vitamins K and biotin.


10. Tea - virtually calorie-free if drunk without milk

Green, black and white teas are a rich source of antioxidants that help to protect against coronary heart disease. People drinking at least 4 cups of tea per day appear to be half as likely to have a heart attack than someone who does not drink tea. A high tea intake (eg 8 to 10 cups per day) may also reduce the risk of some cancers, especially those of the stomach and bladder. Tea is a rich source of the trace element, manganese, and is one of the few natural sources of fluoride that protects against tooth decay. Drinking tea during winter helps to boost resistance against bacterial infections.

White tea contains less caffeine than other varieties - around 15mg per cup, compared to 20mg for green tea and 40mg for black tea. Redbush tea (rooibos) is another alternative, made from the leaves of a South African shrub. It is naturally free from caffeine and research suggests it provides health benefits in the form of antioxidant, anti-inflammatory, anti-spasmodic and anti-allergy activity.

Source :

handbag

Best Chocolate Moist Cake

BEST CHOC MOIST CAKE

By courtesy of Allrecipe.com

Ingredients :

1 cup margarine
1 3/4 cups sugar
3 eggs
2 1/2 cups multi-purpose flour
6 tbsp unsweetend cocoa powder
1 1/2 teaspn baking soda
1 1/2 cup fresh milk
1 1/2 tsp vanilla essence
1 teaspn salt

Instructions :

1. Preheat oven to 175 Deg Cel.

2. Grease and line 9x13" pan ( I used 9" round pan).

3. Sift together flour, baking soda, cocoa powder and salt.

4. Cream together margarine and sugar until light and fluffy.

5. Beat in eggs one at a time, then stir in vanilla.

6. Beat in flour alternately with milk, mixing just until incorporated.

7. Pour batter into pan and bake for 40-45 mins. Allow to cool on a wire rack. Garnish as desired.

sebelum masuk oven.

dah keluar oven..

dah siap dipotong...masa ni potong masa dia masih suam2..jadi, terpecah sikit..hihi..



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Kek ni saya buat 2 thn lepas dah tapi, baru masukkan resipi dlm koleksi sbb cari resipinya xjumpa2. Hmm..inilah satu sebab mengapa blog ni tercipta. Untuk menghimpunkan semula koleksi resipi masakan supaya tidak hilang dalam catatan. Sekurang2nya, jika ada rakan yg bertanya tentang resipi, bolehla sy forwardkan link blog ni kpd mereka.