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Sunday, 16-Sep-2007 22:55

MEE KARI dr resepi Kak Ida fp, thanks...

APAM JAGUNG KUKUS - resepi dr Kak Rinn, thanks


120gm mentega
70gm gula caster
2 butir telur
120ml susu segar atau susu cair
100gm krim jagung
225gm tepung naik sendiri
Kismis hitam utk hiasan- kita tak letak nie


1. Pukul mentega dan gula hingga kembang. Gunakan mixer dgn kelajuan tinggi.
2. Masukkan telur sebutir demi sebutir. Pukul hingga sebati.
3. Gaulkan krim jagung dengan sebahagian tepung. Masukkan ke dalam adunan
mentega dan kacau rata.
4. Masukkan susu segar di selang-seli dengan lebihan tepung. Kaup balikkan
menggunakan spatula.
5. Sementara itu panaskan kukusan. Balutkan tudung kukusan dgn kain supaya
air dari bhg dalam tudung tidak menitis ke atas apam.
6. Isikan adunan ke dalam acuan yg sesuai, hiaskan dgn kismis hitam dan
kukus selama 15minit.
7. Sejukkan apam terlebih dahulu sebelum dikeluarkan dari acuan.

VEGE TEMPURA - resepi dr videojug.com....kita recomend website nie krn tunjuk in details...semua ada termasuk lah nak make up ke, DIY serba sedikit...


# some vegetables
# 250 ml ice cold water
# 250 g plain flour
# 150 g cornflour
# some oil , for deep frying


1. Chill ingredients
Before you begin, put 250 grams plain flour, and 150 grams corn flour together in an airtight bag and place it in the freezer. Cooling these ingredients will help to keep the tempura batter light.

2.Chop the vegetables
Chop the ends off the asparagus, if it is not ready prepared. Cut the onion into semi-circular pieces. Spear each piece with a cocktail stick - this will stop the rings from separating as they cook.

Chop the pepper into quarters and remove the insides and seeds. Slice into small, bite-sized portions.

3. Make the batter
Get the chilled flour mixture out of the freezer and tip it into a mixing bowl. Take 250 millilitres or 8.8floz of water. Add a little to the flour and roughly mix with chopsticks, or a fork. Add the rest of the water a little at a time. Be careful not to over-mix - the lumps give tempura it's unique texture.

4.Heat the oil
You can use any deep heavy bottomed pan or wok. Fill the pan about 2 inches deep with oil - there needs to be enough oil to fully cover the tempura pieces once they are in the pan. A tempura pan has a special lid that prevents the oil from splashing out, so if you don't have one, be sure to be very careful. Put the pan on the hob over a high heat. It will take about 10 minutes for the oil to reach the right temperature.

To check if the oil is hot enough, drop in a little of the batter mixture. If it doesn't rise quickly it's not hot enough. It should bounce back up to float at the top of the oil

5. Dip and Fry
Dip each vegetable piece first in a little plain flour, then in the batter, making sure that it is completely covered. Then use a chopstick or whatever you are comfortable with to place it in the oil. Repeat this process for all of the vegetables. Put the smaller vegetables, in this case the asparagus, in last as they take less time to cook.

Don't cram the vegetables in - each piece needs to be able to float freely. Move them about frequently to make sure that the tempura is covered in oil and cooked evenly. Once they have turned golden brown, which should be after about a minute, they are cooked.

Remove them from the pan one by one, shaking off any excess oil as you go, and place them on some paper towel.

5. Display the tempura either on a tempura rack or on any serving plate. Put the warm soy sauce or chili sauce in a separate bowl and serve.

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