pemberian

Aliah

asam pedas pelutan

... atau ikan mayung

bahagian paling Kak Monie suka - kelempung lekat pada leher ikan

Resipi
1 kepala ikan mayung/pelutan
5 sudu besar cili kisar
1 sudu besar kerisik
1 biji tomato (ganti asam jawa)
1 sudu kfc serbuk rempah kari ayam 
1 senduk minyak
2-3 cawan air
garam
bendi

bahan kisar:
1 biji bawang besar
3 ulas bawang putih
1/2 sudu kfc halba
1/2 sudu kfc lada hitam
1/2 inci halia
1 batang serai
1 sudu kfc serbuk kunyit

- tumis bahan kisar, rempah dan cili kisar
- masak sehingga pecah minyak
- masukkan ikan gaul sekitar 5 minit
- masukkan air
- akhir masukkan bendi dan tomato

cempedak

... kawan tolong beli di Kedah sekg RM4.50, semua ini RM36.00, murah sangat - sedap sebab sangat manis

 

tetamu

... tetamu tak disangka dan datang bermalam - seronok Kak Monie ada kawan bersembang

jemput makan apa yang ada

singgah beli sup mamak dan kuih donut viral

ada baki sedikit lagi - merasalah tetamu kek Coke dan roti monyet

kek coke

... serius sedap - lembut dan lembab, cubalah!

Resipi

1 3/4 cawan tepung gandum
1 cawan gula halus (asal 1 3/4 cawan)
1 sudu kecil soda bikabonat
1/2 sudu kecil garam
2 biji telur
1/2 cawan buttermilk (susu UHT + 1 sudu kecil cuka)
2 sudu kecil vanila
1/2 bar mentega
1/2 cawan serbuk koko
1/2 cawan minyak canola
1 cawan coca-cola @ Coke

frosting:
2 cawan gula ising (asal 3 cawan)
1/2 bar mentega
1/4 cawan serbuk koko
1/4 cawan Coke
1 cawan badam (asal pecan)- bakar 10-15 minit dan cincang
  - campur dan masak, dah sejuk tuang atas kek dan tabur badam

penyediaan kek:
-Campur tepung, gula, soda dan garam dalam satu bekas
-Campur telur, buttermilk dan vanila dalam satu bekas
-Campur mentega cair, serbuk koko, minyak canola dan Coke dalam periuk
  - masak sebati kacau menggunakan whisk
  - agak adunan sejuk masukkan aduan tepung dan kacau
  - masukkan aduan telur

 - masuk dalam dulang kek yang boleh dibuka tepi, sebelum itu alas dulang dengan kertas

-Bakar 30-45 minit 170 celcius


RESIPI ASAL

COCA COLA CAKE Joy Of Baking

1 3/4 cups (230 grams) all-purpose flour

1 3/4 cups (350 grams) granulated white sugar

1 teaspoon (5 grams) baking soda

1/2 teaspoon (2 grams) salt

2 large eggs, at room temperature (110 grams)

1/2 cup (130 grams) buttermilk, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (50 grams) unsweetened natural cocoa powder

1/2 cup (120 grams) flavorless oil (corn, vegetable, safflower or canola oil)

1 cup (250 grams) Coca-Cola® (Coke®)

Chocolate Frosting:

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (25 grams) unsweetened cocoa powder (natural or Dutch-processed

1/3 cup (80 grams) Coca-Cola® (or milk)

1 1/2 teaspoons (6 grams) pure vanilla extract

3/4 cup (75 grams) toasted pecans, coarsely chopped

Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan.

In a large bowl whisk together the flour, sugar, baking soda, and salt. Make a well in the centre of the dry ingredients.

In another bowl, whisk together the eggs, buttermilk, and vanilla extract.

In a medium saucepan, placed over medium heat, melt the butter. Then whisk in the cocoa powder, oil, and Coca-Cola®. Bring just to a boil then remove from heat. Let cool about five minutes then pour into the dry ingredients and whisk until combined. Then stir, or whisk, the egg mixture into the batter until combined. Pour the batter into the prepared pan and bake for about 28 - 30 minutes or until the top is firm and a toothpick inserted into the centre of the cake just comes out clean (the cake will just be starting to pull away from the sides of the pan). 

Remove from oven and place on a wire rack to cool while you make the frosting.

Chocolate Frosting:

Place the confectioners sugar in a large bowl.

In a medium saucepan, placed over medium heat, melt the butter. Whisk in the cocoa powder and Coca-Cola (or milk) and bring just to a bowl. Remove from heat and, whisking constantly, slowly add it to the confectioners sugar, along with the vanilla extract, until smooth. Slowly pour the warm frosting over the warm chocolate cake. Sprinkle with the chopped pecans. Let cool. Can be covered and stored at room temperature, or in the refrigerator, for about five days.

Note: To toast pecans. Place pecans on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 6 to 8 minutes or until lightly browned and fragrant. Let cool and then coarsely chop. Serves about 18 people.

roti monyet

... atau omputihnya Monkey Bread - Kak Monie terjemah secara lansung. Tak tahu le apa yang monkey/monyet ni, agaknya seperti bulu monyet kut keorenan he he he.

 

proses memonyetkan he he he

 

Resipi
doh:
1/4 bar mentega suhu biasa
1 cawan susu UKT
1/3 cawan air
1/4 cawan gula halus
1 sachet yis kering (Mauripan)
3 1/4 cawan tepung gandum

salutan gula:
1 cawan gula perang
2 sudu besar serbuk kulit kayu manis
1/4 bar mentega dicairkan
- campur salutan gula dan serbuk kayu manis dalam bekas dan diasingkan
- mentega cair juga diasingkan
- campur tepung,  susu, air, mentega suhu bilik, gula dan yis - buatkan doh 
- perap doh sekitar 30 minit
- setelah doh naik tumbuk-tumbuk untuk keluarkan angin
- bahagi 2 dan bahagi lagi  sehingga dapat agak saiz sebesar guli
- celup doh dalam mentega cair dan golek atas salutan gula 
(ni Kak Monie panggil memonyetkan doh he he he)
- sebelum itu sediakan pembakar kek Bundt atau acuan bingka sapukan mentega
- susun doh keliling tin pembakar
- rehatkan sekitar 30 minit
- bakar sekitar 170 celcius 45 minit
- setelah masak terbalikkan roti

** lebih elok lebihkan gula dan tabur di dasar tin pembakar supaya gula menjadi karamel dan ketika diterbalikkan karamel akan terletak di permukaan roti dan mengalir 

Resipi asal

Monkey Bread -Mel's Kitchen

Dough:

•4 tablespoons salted butter, divided, 2 tablespoons softened and 2 tablespoons melted

•1 cup milk, warm

•1/3 cup water, warm

•1/4 cup granulated sugar

•2 1/4 teaspoons instant yeast

•3 1/4 cups all-purpose flour, plus extra for work surface

Brown Sugar Coating:

•1 cup packed light brown sugar

•2 teaspoons ground cinnamon

•1/2 cup of salted butter, melted

Butter a Bundt pan with butter.

Mix together the milk, water, melted butter, sugar, and yeast – dough. Cover the bowl with plastic wrap and let the dough rise until doubled

Mix the brown sugar and cinnamon. Melted butter in bowl or shallow pie plate.

To form the bread, gently into 8-inch square. Cut the dough into 64 pieces.

Roll each dough piece into a ball dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, as you build layers.

Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan.

Heat the oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

Monkey Bread without a Mixer: Mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn it out onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until the dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.

ayam pencen masak bangla

... sedap seperti itik juga, kesilapan Kak Mionie adalah membuang minyak dari awal, sepatutnya keringkan kuah baru buang minyak

Resipi
2 ekor ayam tua/pencen 
(resipi asal didarab dua)

bahan kisar:
51 biji cili padi 
1 kg bawang besar (sekitar 5-6 biji)
1 labu bawang putih
2 sudu besar lada hitam

3 sudu besar kunyit serbuk
4 sudu besar jintan putih
2 sudu besar jintan manis
4 sudu besar serbuk kari
1/2 keping gula kabung 
garam
minyak

bahan tumis:
3 bunga lawang
2 kulit kayu manis
40 pelaga (saiz kecil)
1 bawang besar

- tumis bahan 3 sekawan
- masukkan rempah-ratus
- masukkan 2 cawan air
- masak sehingga pecah minyak
- masukkan ayam  dan tutup api
- perasakan
- masak dalam noxxa 45 minit HP
- keringkan dalam kuali sebab kuantiti ayam banyak