BANANA WALNUT YOGHURT CAKE

Did this cake last night. Its another banana cake but for a change, yoghurt is added into the mixture. The texture is smooth and the sweetness is just right. So, if anyone's interested, here's the recipe.

Banana Walnut Yogurt Cake
100g butter (softened)

50g castor sugar + 40g brown sugar (or you can just use all castor sugar)

2 eggs lightly beaten with 1 tsp vanilla

320g mashed ripe banana with 1 tbsp lemon juice

125ml plain low-fat yogurt or normal yogurt

Sift together the following 4 ingredients:

130g plain flour

60g cake flour

1 tsp bicarbonate of soda

1¼ tsp cinnamon (I omitted)

Coarsely chopped walnuts or other nuts, toasted for an extra crunch (optional)

Method:

1. Cream butter and sugar till light and fluffy.

2. Beat in the egg mixture, little by little till well blended.

3. Beat in the mashed banana and yogurt till well blended.

4. Fold in the sieved ingredients, in 3 parts. Do not put in all at one go.

5. Pour mixture into a lined loaf pan and sprinkle the walnuts on top.

6. Bake for 55-60 minutes with oven temperature of 175 degrees or till a skewer inserted comes
out clean. If top browns too quickly, cover with aluminium foil.

NASI BRIANI

Salam semua. Maaf kerana dah lama 'menghilang', bukan apa, saja I needed some break to revitalise myself. Lagi pun, musim Raya yg dah hampir berlalu ni mmg kurang atau langsung takde mood nak wat apa-apa. Kalau boleh, hari-hari nak rehat jer!!

Anyway, from now on, mungkin saya kurang buat update sbb masalah masa- ya masa yg semakin terhad. Heheh..ni kes tak pandai menguruskan masa kot! Harap-harap ianya tak akan melunturkan semangat anda utk terus mendalami bidang kulinari ini ya..

Buat mereka yg pertanyaannya belum sempat saya jawab, harap bersabar yer. Akan saya cuba dgn sedaya upaya saya, Insya'allah. Apapun, kali ini saya sertakan resipi nasi beriani dan laksa yg ringkas dan mudah dibuat.




Briani Daging
1½ kg daging kambing/lembu
80 gm rempah briani

1 inci halia
5 ulas bawang putih
2 biji bawang besar
3 btg lada hijau
2 btg lada merah
(Kisar semua bahan di atas)

2 biji tomato (hiris)
sedikit daun pudina
sedikit daun ketumbar
50 gm badam & gajus (rendam & kisar)
Gaul daging dgn bahan kisar, rempah & semua bahan di atas ini. Perap sebentar.

½ biji bawang besar (dihiris)
1 cawan bawang goreng
3 sudu makan tomato puri
200 gm minyak sapi QBB + 4-5 sudu besar minyak masak
garam secukup rasa

Cara Memasak Lauk Daging
Panaskankan campuran minyak/minyak sapi.
Tumis ½ biji bawang yang telah dihiris bersama sedikit cengkih, pelaga dan kayu manis.
Masukkan daging yang telah diperap tadi. Kacau rata-rata dan biarkan hingga mendidih.
Apabila daging ½ masak (empuk), masukkan tomato puri dan garam secukup rasa.
Bila daging sudah empuk masukkan bawang goreng dan kacau sebentar, kecilkan api hingga terbit minyak sebelum diangkat.

Bahan-Bahan Utk Nasi
1 kg beras basmathi (rendam 15 minit dan toskan)
air - sama sukatan dgn beras
2” kayu manis, 3 biji cengkih, 3 biji pelaga

1 biji bawang besar }
3 ulas bawang putih }
½ inci halia } … Kisar semua bahan

15 biji badam & gajus (kisar)
4 sudu makan minyak sapi
garam secukup rasa
sedikit daun ketumbar
½ tin susu cair
¼ botol air mawar
sedikit koma-koma (optional) atau pewarna kuning – campurkan pada air mawar

Cara 1
Panaskan minyak dalam periuk. Masukkan bahan kisar bersama cengkih, pelaga & kayu manis dan tumis sehingga garing. Kemudian masukkan badam/gajus kisar, kacau lagi. Masukkan air, susu cair, daun ketumbar dan bubuh garam secukup rasa. Tutup periuk dan biarkan mendidih.*

Kemudian masukkan beras dan kacau rata sebentar saja. Tutup semula periuk dan biarkan hingga nasinya hampir masak (airnya kering). Kacau rata-rata dan bubuh air mawar/pewarna. Tutup periuk dgn sehelai kain putih yg telah dilembabkan dgn air. Kemudian tutupkan dgn tudung periuk tadi dan tindihkan dgn bahan berat seperti lesung tumbuk. Kecilkan api. Bila kelihatan wap keluar dari periuk tadi, tandanya nasi sudah masak. Kacau nasi lagi dan bahagikan kepada 3 bahagian.

Cara Melapis Nasi
Gunakan periuk lain yg lebih besar. Masukkan satu bahagian nasi briani tadi dan ratakan dlm periuk. Kemudian bubuh sedikit daging ke atasnya dgn sedikit rempah (masala) nya. Tuangkan satu lagi bahagian nasi, ratakan dan bubuh lagi daging. Akhir sekali, bubuh bahagian nasi yg ketiga lalu ratakan. Tutup periuk dan biarkan sebentar. Setelah itu bolehlah dihidangkan.

Cara 2
Setelah campuran air mendidih *, tuangkan ke dalam periuk nasi elekrtik (rice cooker). Kemudian masukkan beras dan kacau sedikit. Biarkan hingga nasi tanak lalu dikacau dan bubuh air mawar/pewarna. Kemudian, tutup semula tudung periuk rice cooker dan biarkan sehingga nasi masak. Kalau ingin melapis dagingnya, caranya sama seperti di atas.

Kalau rajin bolehlah cuba buat rempah briani ini.

Rempah Untuk 2½ kg daging

10 sudu besar ketumbar biji

1½ sudu besar jintan halus

1½ sudu besar jintan kasar

1 sudu besar kas-kas (optional)

1½ sudu kecil sajira

5 sudu besar lada merah serbuk

Sangai sebentar semua bahan kecuali lada serbuk; kemudian dikisar. Gaul rata-rata dan simpan dalam bekas kedap udara.

LAKSA

LAKSA

Bahan-bahan untuk kuah:
300-400 gm ikan tenggiri/parang atau lain2 (kukus, ambil isinya dan lecek halus)
(saya gunakan ikan mackerel dlm tin- cuci bersih dan buang sosnya dan lecek halus)

3 batang serai }
2 cm lengkuas }
4 ulas bawang putih }
2 biji bawang besar }…dikisar halus

3 sudu besar kerisik kelapa
400 ml santan pekat (dlm kotak)
2-3 cawan air (atau secukupnya)
3 sudu besar (bumbung) rempah kari ikan
sedikit air asam
5 sudu besar minyak utk menumis
garam secukup rasa
serbuk perasa (optional)

Bahan-bahan untuk Sambal
20 tangkai lada kering - rendam dengan air panas sehingga kembang, tos, dan kisar dgn sedikit air dan bubuh sedikit garam.

Bahan-bahan untuk tabur:
Sedikit daun kesum atau selasih (cuci bersih dan hiris halus)
150 gm taugeh (bersihkan, buang akarnya, cuci bersih dan toskan)

2 btg timun (buang kulit dan hiris halus)
1 –1 ½ kg mee laksa (celur & toskan)

Peraturan membuat Kuah :
Ikan dibersihakan dan kukus. Ambil isinya saja dan dilecek halus atau kisar.
Gaul rempah kari ikan dgn bahan2 kisar lalu ditumis sehingga garing dan naik aromanya. Masukkan santan pekat dan 2 cawan. Kacau sekali-sekala dan kemudian dibiarkan sehingga kuahnya naik minyak. Jika kuahnya terlalu pekat, tambah sedikit air lagi mengikut citarasa anda. Kemudian bubuh garam secukup rasa.

Cara menghidang
Mee laksa yang telah dicelur diletakkan dalam mangkuk. Atur diatasnya taugeh yg sudah dicelur, hirisan timun dan hirisan daun kesum atau selasih. Tuangkan kuah diatasnya. Letakkan sedikit sambal. Hidangkan panas-panas.

FOOD INFORMATION : BABY CARROTS

Baby Carrots are not what you think they are http://community.cookinglight.com/showthread.php?referrerid=17575&t=121792 http://www.wisebread.com/baby-carrots-the-frugal-idea-that-isnt http://www.carrotmuseum.co.uk/babycarrot.html

"The following is information from a farmer who grows and packages carrots for IGA, METRO, LOBLAWS, etc.

The small cocktail (baby) carrots you buy in small plastic bags are made using the larger carrots which are put through a machine which cuts and shapes them into cocktail carrots .

What you may not know and should know is the following:
Once the carrots are cut and shaped into cocktail carrots they are dipped in a solution of water and chlorine in order to preserve them (this is the same chlorine used your pool) and since they do not have their skin or natural protective covering, they give them a higher dose of chlorine. You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots; this is the chlorine which resurfaces. At what cost do we put our health at risk to have esthetically pleasing and simple to serve vegetables which are unhealthy? We do hope that this information can be passed on to as many people as possible in the hopes of informing them where these carrots come from and how they are processed. Chlorine is a very well known carcinogen."

FOOD INFORMATION : DORY FISH

Sedikit Informasi yg saya dapat dari teman.


"Please share this forwarded article with your family! It is called Sutchi and I saw many housewives snatching up the fish at supermarkets as they are really reasonably priced. The fish looks good but read the article and you will be shocked.My colleague who deals with seafood confirmed that this is true. This product is from Vietnam and unless you know the right supplier which most of us won't, so be safe!

Hi all:Sutchi is sold in Singapore supermarkets and I've got a stinking feeling its the same thing!To be 100% sure that we're not eating Pangas, better not order fish n chips when eating out!! "




Do you eat this frozen fish called Pangas ?
( Pangasius, Vietnamese River Cobbler, White Catfish, Gray Sole )

http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole http://www.whytraveltofrance.com/2008/01/30/why-you-shouldnt-eat-pangas-fish-in-france-or-anywhere-else-for-that-matter




Industrially farmed in Vietnam along the Mekong River , Pangas or whatever they're calling it, has only been recently introduced to the French market. However, in a very short amount of time, it has grown in popularity in France . The French are slurping up Pangas like it's their last meal of soup noodles. They are very, very affordable (cheap), are sold in filets with no bones and they have a neutral (bland) flavor and texture; many would compare it to cod and sole, only much cheaper. But as tasty as some people may find it, there's, in fact, something hugely unsavory about it. I hope the information provided here will serve as very important information for you and your future choices. Here's why I think it is better left in the shops (and not on your dinner plates):



1. Pangas are teeming with high levels of poisons and bacteria. ( industrial effluents, arsenic, and toxic and hazardous by-products of the growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its metabolites (DDTs), metal contaminants, chlordane-related compounds (CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene (HCB) ). The reasons are that the Mekong River is one of the most polluted rivers on the planet and this is where pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. To Note: a friend lab tests these fish and tells us to avoid eating them due to high amounts of contamination. Regardless of the reports and recommendations against selling them, the supermarkets still sell them to the general public knowing they are contaminated.


2. They freeze Pangas in contaminated river water.



3. Pangas are not environmentally sustainable, a most unsustainable food you could possibly eat - 'Buy local' means creating the least amount of environmental harm as possible. This is the very opposite end of the spectrum of sustainable consumerism. Pangas are raised in Vietnam . Pangas are fed food that comes from Peru ( more on that below ), their hormones ( which are injected into the female Pangas ) come from China . ( More about that below ) and finally, they are transported from Vietnam to France . That's not just a giant carbon foot print, that's a carbon continent of a foot print.

4. There's nothing natural about Pangas - They're fed dead fish remnants and bones, dried and ground into a flour, from South America , manioc ( cassava ) and residue from soy and grains. This kind of nourishment doesn't even remotely resemble what they eat in nature. But what it does resemble is the method of feeding mad cows ( cows were fed cows, remember? ). What they feed pangas is completely unregulated so there are most likely other dangerous substances and hormones thrown into the mix. The pangas grow at a speed light ( practically! ) : 4 times faster than in nature¡Kso it makes you wonder what exactly is in their food? Your guess is as good as mine.



5. Pangas are Injected with Hormones Derived from Urine - I don't know how someone came up with this one out but they've discovered that if they inject female Pangas with hormones made from the dehydrated urine of pregnant women, the female Pangas grow much quicker and produce eggs faster ( one Panga can lay approximately 500,000 eggs at one time ). Essentially, they're injecting fish with hormones ( they come all of the way from a pharmaceutical company in China ) to speed up the process of growth and reproduction. That isn't good. Some of you might not mind eating fish injected with dehydrated pee, so if you don't, good for you, but just consider the rest of the reasons to NOT eat it..

6. You get what you pay for - and then some. Don't be lured in by insanely cheap price of Pangas. Is it worth risking your health and the health of your family?

7. Buying Pangas supports unscrupulous, greedy evil corporations and food conglomerates that don't care about the health and well-being of human beings. They only are concerned about selling as many pangas as possible to unsuspecting consumers. These corporations only care about selling and making more money at whatever cost to the public.

8. Pangas will make you sick - If ( for reasons in #1 above ) you don't get immediately ill with vomiting, diarrhea and effects from severe food poisoning, congratulations, you have an iron stomach! But you're still ingesting POISON not poisson.

Final important note:
Because of the prodigious amount of availability of Pangas, be warned that they will certainly find their way into other foods: surimi ( those pressed fish things, imitation crab sticks ), fish sticks, fish terrines, and probably in some pet foods. ( Warn your dogs and cats and hamsters and gerbils and even your pet fish! )

So, when you do your next round of shopping of frozen fish,or eating out at cafes / food stalls by choosing fish-&-chips, think twice !!You have been warned !!!



"Wallahu Alam"

SOTONG GORENG BERSAMBAL

Selalunya, kalau sotong biasanya dimasak "hitam" , "titik pelapah" ataupun "sambal tumis". Macam jelak gitu. So, tuhari saya experiment masak sotong ni ala-ala fusion. Walaupun bersambal tapi ada perisa kari gak. Pada saya, tastenya orait - lain dari yg biasa saya masak. Kalau sesiapa game enough to try, this is the pic & recipe.




Bahan-Bahan
1 kg sotong basah (dibersihkan, buang dakwatnya dan di potong gegelang)

2 biji bawang besar
15-20 tangkai cili kering (rendam)
3 ulas bawang putih
2-3 hiris halia
1/2 sudu teh kunyit serbuk
2 sudu besar rempah kari ikan
(Kisar dan satukan bahan2 di atas ni)

1 btg serai (dititik)
1 ibu jari lengkuas (dititik)
2-3 sudu besar sos cili
2-3 sudu besar sos tomato
3-4 sudu besar santan pekat
garam & gula secukup rasa

Bahan-Bahan Tumis
1/2 biji bawang besar (dihiris utk menumis)
3 pelepah daun kari
1 sudu teh rempah tumis ikan
3-4 sudu besar minyak utk menumis

Cara:
Panaskan minyak dalam periuk dan tumis bawang besar, daun kari dan rempah tumis ikan. Masukkan serai dan lengkuas. Setelah bawang agak layu, masukkan rempah yg dah dikisar tadi. Tumis sehingga rempahnya garing. Bubuh sedikit air jika perlu.

Kemudian, masukkan sotong yg dah dibersihkan tadi dan gaul rata. Tambahkan sedikit air dan bubuh santan pekat, sos tomato, sos cili, garam dan sedikit gula. Sesuaikan rasanya mengikut citarasa anda. Tambahlah apa yg perlu.

Kemudian, kacau rata-rata dan biarkan sebentar sehingga sotong masak. Tapi jangan terlalu lama kerana nanti sotongnya menjadi keras/kenyal.

IKAN CENCARU MSK LEMAK CILI API

Bahan-Bahan
1 kg ikan cencaru (dibersihkan)

Bahan Kisar
2 biji bawang besar*

2 ulas bawang putih*

2-3 hiris halia*

12-15 batang lada padi hijau*

1 batang lada merah*
1 sudu teh kunyit serbuk
(Kisar semua bahan2 ini)

2 batang serai (dititik)2 sm lengkuas (dititik)
2 helai daun kunyit (potong lebar2)

sedikit daun limau purut

200 ml santan pekat dlm kotak

1 sudu teh gula (optional)

garam secukup rasa

sedikit minyak utk menggoreng ikan & menumis bahan kisar

Cara:

Ikan dibersihkan dan digoreng sebentar. Angkat dan kupas sedikit kulit ikan tersebut terutama bahagian kulit yg “keras”. Panaskan minyak dalam periuk dan tumis bahan2 kisar bersama serai dan lengkuas. Kemudian, masukkan daun kunyit dan daun limau. Tumis hingga garing dan bubuh sedikit air jika perlu.

Setelah itu, masukkan ikan dan santan pekat. Kacau rata dan bubuh garam dan gula. Masak sehingga kuahnya mendidih sebentar. Kepekatan kuahnya tergantung pada citarasa anda. Saya gemar kuahnya tidak terlalu cair.

KEK LAPIS WATER MELON CHEESE

Kek lapis Water Melon Cheese ni telah saya berikan resipinya pada earlier posting. Sila rujuk di sini. Bersumber dari ienah18 (mesra.net), saya telah mencubanya dan inilah hasilnya:

Dan yg di bawah ni pula dah biasa saya buat, memang sedap. Resipi ni sememangnya tiap2 tahun mesti ada. Bersumber dari Puan Rohayah aka Roylazim - Marble Chocolate Cheese Cake ni pasti menjadi kesukaan anak-anak. Saya catatkan lagi resipinya di sini.

MARBLE CHOCOLATE CHEESECAKE
Sumber: Rohayah

Bahan A
180 gram mentega
20 gram serbuk koko, diayak
170 gram gula kaster
3 biji telur
120 gram tepung naik sendiri, diayak
1 sudu teh baking powder, diayak

Bahan B
250 gram krim keju
60 gram gula kaster
1 sudu teh esen vanilla
1 biji telur

Cara:
Pukul butter and gula. Masukkan telur sebiji demi sebiji. Masukkan tepung, serbuk koko dan baking powder yang telah di ayak. Gaul rata. Adunan dibahagikan kpd 2 bahagian.

Di sebuah bekas yang lain, pukul kesemua bahan bahan B hingga kembang.Tuang 1 bahagian adunan A kedalam loyang berukuran 7" dan ratakan. Kemudian tuangkan semua adunan bahan B. Ratakan permukaan loyang. Tuangkan baki adunan A.

Bakar di oven 160 deg C - selama 60 mins. Setelah masak tunggu hingga betul betul sejuk sebelum dipotong dan hidang.