Sos Teriyaki

http://www.howtodothings.com/food-drink/how-to-make-teriyaki-sauce

Sos lada Hitam - Chef Asma

bahan-bahan:
1 tbsp                mentega
200 ml               sos perang
1 ulas                 bawang putih
1 tsp                  lada hitam ditumbuk kasar/bawang putih cincang/rosemarry/mushroom *
sedikit                sos cili dan sos tomato utk hilang rasa pahit
1 tsp                  garam
2 tsp                  lada putih
sedikit                madu
                         daun bay
1 tsp                  roux(utk pekatkan sos)
air rebusan ayam

1. Saute lada hitam dan bawang putih.
2. Masukkan sos perang, sos cili, sos tomato, madu, garam, lada sulah, daun bay.Didihkan
3. Masukakan roux dan kacau hingga pekat. Siap untuk dihidangkan.

* begantung jenis sos yg hendak dibuat.

Sos Cendawan - Chef Asma

Bahan-bahan:
200 ml sos perang
1 tsp UHT whipping cream(untuk menjadikan warna sos kelabu)
10 g mentega
1 ulans bawang puitih
2 -3 biji cendawan butang(dihiris nipis)
Sedikit air rebusan ayam
daun bay(optional)

Cara-cara:
1. Tumis(Saute) bawang putih.
2. masukkan daun bay, cendawan  butang.
3. masukkan sos perang, kacau hingga mendidih dan agak pekat.
4. masukkan whipping cream, garam dan lada sulah.

Stok Perang/Sos Perang - Chef Asma

Bahan-bahan:
Bahan A
1 kg tulang Lembu
5 tbsp pes tomato

Bahan B
1 batang leek
1 batang seleri
1 biji bawang holland
5 ulas bawang putih
7 ulas bawang kecil
1 batang lobak merah

Cara-cara:
1. Ratakan pes tomato pada tulang lembu dan atutrkan dalam dulang pembakar.
2. Bahan B di potong bvesar-besar dan tabur atas tulang tadi.
3. bakar (api atas bawah) di bawah suhu 120 C - 140 C selama lebih kurang 4 - 6 jam atau hingga brown
    gelap.
4. Masukkan bahan yang telah di bakar tadi kedalam periuk besar dan tambah 2 - 3 l air dan renihkan 2 - 3
    jam.
5. Kisar semuanya kecuali tulang kemudia tapis
6 Sudah sedia untuk menghasilkan pelbagai jenis sos.

Sos Lada Hitam
Sos Cendawan

Red velvet cake

Sumber: http://eats.emedia.com.my/recipe.php?id=285

At a cooking class at Senses, Hilton Kuala Lumpur, Chef Chandra Arunasalam, the chef de Cuisine for Studio,showed how to make a Red velvet cake.

This lovely cake is furnished with pistachio chips and cream cheese frosting.

Ingredients Ingredients for cake 250g         sifted cake flour 1/2 tsp      salt 15g           cocoa powder 113g         unsalted butter (room  temperature) 300g         granulated white sugar 2               large eggs 1 tsp         vanilla extract 240ml of   buttermilk 2 tbsp       liquid red food colouring 1 tsp         white distilled vinegar 1 tsp         baking soda Ingredients (Pistachio Chips) 30g           pistachios 125g         pistachio puree Ingredients ( cream cheese frosting) 360ml        heavy whipping cream 227g          mascarpone cheese (room temperature) 227g          cream cheese (room temperature) 3/4 tsp       pure vanilla extract 115g          icing sugar

Method (cake) 1. Preheat the oven to 200C. 2. In a mixing bowl, sieve together the flour, salt and cocoa powder. Set aside. 3. In a mixing bowl, beat the butter until soft. 4, Add sugar and beat until light and fluffy. 5. Add the eggs, one at a time, beating well after each addition. 6. Scrape down the sides of the bowl. 7. Add the vanilla extract and beat until combined. 8. In a measuring cup, whisk the buttermilk with the red food colouring. 9. With the mixer on low speed, add one third of buttermilk and flour mixture. Repeat until        flour is used up, ending with the flour. 10. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and fold        into the cake batter immediately. 11. Quickly divide the batter and pour into two cake pans. 12. Smooth the top with the back of a spoon and bake in the preheated oven for        approximately 25-30 mins at 180C or till a toothpick inserted in the centre of the cakes       comes out clean. 13. Cool cakes on a wire rack for 10 minutes. 14. Place a wire rack on top of the cake and invert to remove from pan. 15. Once the cakes have completely cooled, wrap in plastic and keep in the freezer for at        least one hour. Meanwhile, you can prepare the frosting. Method (frosting) 1. Blend the cream cheese and mascarpone cheese until smooth. 2. Add the vanilla and icing sugar and mix till smooth. 3. Transfer the mixture to a large mixing bowl and using an electric mixer, whip until it      forms stiff peaks. 4. With a large spatula, gently but quickly fold a little whipped cream into the cream cheese     mixture to lighten it. 5. Fold in the remaining whipped cream, into two stages. If the frosting is not thick enough      to spread, cover and keep in the refrigerator until it is firm enough to spread. Method (Pistachio Chips) 1. Preheat oven to 180C. 2. Toast the pistachios for 10 minutes or until aromatic. 3. Grind to make a coarse powder. 4. Spread pistachio puree on the sheet of acetate to form a thin layer. 5. Dust with pistachio powder. 6. Transfer this to dehydrator tray and dehydrate at 60C for 12 hours or until crispy. 7. Break into random shards about 5cm square and keep in an air-tight container. Now you´re ready to assemble thecake and serve. 1. Break the red velvet cake in random shapes with your hands. 2. Spread some cream cheese on the cake. 3. On the rectangular plate, arrange the unevenly shaped cake, pistachio puree and      raspberries. 4. Decorate with a sprig of mint and a couple of pistachio chips and serve. From "Romantic dishes for two", New Straits Times.

Opor Ayam

Resepi ni dah lama dalam koleksi, jadi tak tau ambil dari mana. Jika ada sesiapa yag tahu empunya resei ini, sila beritau saya, boleh saya kredit kan namanya di sini 

OPOR AYAM

Bahan-bahan

1 ekor          ayam dipotong 8

3 camb        air asam jawa pekat

3 cawan      santan ambil daripada sebiji kelapa

2 helai        daun limau purut

3 batang     serai

garam dan gula secukup rasa

Tumbuk

4 camb       ketumbar disangai dahulu

1 camb       jintan manis disangai dahulu

5 biji         buah keras

Cara-cara

 Satukan ayam, air asam jawa, bahan-bahan yang dikisar dan bahan-bahan kisar kering dan masakkan atas api hingga air ayam kering.

 Masukkan santan, daun limau purut dan serai. Kacau hingga kuahnya pekat.

 Masukkan garam dan gula secukup rasa sebelum dihidangkan.