Peppers Temple

Yumm, eat it with ulekgarlic sambal hot white rice.Ingredient:Tempe
(fried), shallotpete (sator)Terasi rung (jawa of shrimp paste)Gula
(salamlaos of sugar)daun of palm (galangal)

Bánh Inside (Cakes Of "Impression")

I made this cake to day, in my home town there is similar cake but inside the filling is coffee, so I change the filling with Nescafe instant coffee, just crush the the instant coffee add this as a filling instead of mung beans, the one with coffee in not as sweat as the original recipe. This wonderful recipe is from here.

The word "in" means print in vietnamese, thus gives us reason to make this cake "Print Cake".

For the Crust:

-450g koh fun (fried glutinous rice flour)

-350g sugar-175g water-

1 1/2 tbs mali flavor

**Boil sugar and water together until sugar dissolves. Remove from heat and let cool completely. Stir or whisk cooled syrup until it becomes milky (stirring will crystallize the sugar thus it will turn "milky").

You want the sugar to be semi-crystallized which means white in color but still a "liquid", if it turns solid just add in about a tbs of water.

Lastly, add in mali flavoring, stir until mixed.

Sift flour onto a work surface and add syrup “rub” sugar and flour together, use a rolling pin to crush and roll out the large chunks of sugar (if necessary). Dough should be dry and crumbly but moist enough to hold together.

Filling:

-300g mung beans (peeled and split)

-250g sugar-75g candied melon (tong tung kwa)

-50g candied lotus seeds

-3 tbs oil + 2 tbs koh fun

-1 tbs mali flavor or durian-12 egg yolks (washed in wine and steamed)

**Rinse, soak, cook and mash beans add in sugar, lotus seeds (split in half), and candied melon (chopped into small pieces). Stir fry over medium heat until thicken, then add oil, koh fun and mali flour, mix everything together and let cool divide into portions and add egg yolk in the middle.

To Make the Cakes:

Line bottom of mold with a piece of paper fill ring ½ full with crust, then add filling and add more crust to completely cover, then press with lid tightly. Carefully remove ring, and then lid, let cake sit still for 15 mins to harden before touching.

Let the cakes “cure” for a day before eating.Note:Salted egg yolks, candied melon, and candied lotus seeds are optional.

This type of cake usually comes in 3 flavors: durian, mali flower, and plain.

If you can’t get a mould then use a baking sheet press half the crust in the bottom then add filling and cover with remaining crust, cut cake into “bar” when done. The most important part of making this cake is the sugar, it should be crystallize (very fine crystals) yet still moist and syrupy. If it’s too dry then the curst will not hold together (stir in some hot water).

If the sugar is too moist then the dough will be lumpy.

Lapis lazuli traditional Legit of the kueh lapis lazuli

I made this for my friends who celebrate Eid Mubarak, I hope they will like it, also made Ras malai and Briani chicken rice. This wonderful recipe is from this side, Thanks Florence. To Everyone who celebrate I wish you a happy Eid Mubarak/ Ramadan.

Ingredients:

(17cm square cake pan)

250g butter at room temperature

60g castor sugar

10 egg yolks

60g castor sugar

1 tbsp rum/brandy

2 tbsp condensed milk

66g cake flour

1 tsp mixed spice

1/4 tsp baking powder

4 egg whites

30g sugar

1/2 tsp cream of tartar

Method:

1. Preheat oven to 170C - 180C. Line the baking tin with baking paper and grease it well with butter.

2. Cream butter with 60g sugar till creamy.

3. Beat egg yolk with 60g sugar till thick. Stir in rum/brandy and condensed milk.

4. Sieve flour, baking powder and mixed spice onto a plate.

5. Mix butter and egg yolk mixture well. Fold in flour mixture by thirds and mix well. (I use the beater on low speed to mix this).

6. Beat egg white till big bubbles form, add in cream of tartar, beat till white in colour then add in sugar and beat till stiff (about 7 -10 minutes).

7. Fold egg white into egg yolk mixture and mix well.

8. Turn on the top fire only, grill baking pan for 1 minute and spoon 2/3 tbsp batter into baking pan. Spread the batter evenly, put to grill at top fire in the oven. Grill for about 4.5 - 5 minutes or till brown. Remove from oven, use a cake tester or toothpick to prick holes on the top of cake. Repeat this layer by layer till batter finish.

9. Unmould cake immediately and turn on to wire rack to cool.

Notes & Tips:

1. Best to use oven with top and bottom fire. Please adjust oven temperature and check cooking time required for each layer according to your oven.

2. Do not grease the sides of the baking tin.

3. Make sure the lined paper fits the baking tin exactly.

4. Do not put too much batter for each layer, else the centre of the cake will not be cooked.

5. Adjust sweetness and flavour of cake by increasing or decreasing amount of sugar and spices.

6. Make sure you use the same spoon and same amount of batter for each layer, so that the layers will be even.

7. Bake each layer till quite brown before adding new layer (the browning should be like the very top layer of my baked kek lapis).

This way when the whole cake is baked, the layers will be explicit.

Malai de Ras

I did this for my friends who celebrate "Eid Mubarak". I hope that
they will like it. The original receipt is from here. Happy Eid
Mubarak with each one which celebrates really well 2 boxes of
powderHygiene tip:Wash of cardamome of almondspinch of the quarter
milk8-10 pistachios2-3 of the rasgullas1 of Haldiram your hands out of
hot water cos that you handle food and to him will not be made to you
cook once are play made with him. Alternatively, employ the sterile
milk of food gloves.Empty in your bowl of dessert. Take a rasgulla and
tighten as much sugar syrup outside of him like possible without
leaving the rasgulla crumble.Dunk the rasgulla crushed completely in
milk and hold for a couple of the seconds and then release slowly, to
make it possible the rasgulla to assume it is original form and size.
While it does this, it absorbs milk in each spongy air-pocket. Repeat
this for each rasgulla until you have all the rasgullas to float in a
milk bed and perhaps, a couple which did not do it in your bowl of
dessert, arranging comfortably in your tummy.Add 6-8 soup spoons of
syrup of sugar to milk and the mixture well.Taste it and does not
adjust softness on your please your soft toast of tooth.Lightly the
pistachios and the almonds.Allow to cool and then to hammer or rectify
in a powder.Mix gross the powder of cardamome with the powder nuts and
does not furnish the rasmalai.Chill during one hour, if you have
patience, or to eat immediately!

Moci

I did this yesterday, the original receipt is from here. I made a
certain adjustment with the receipt according to my taste, defect of
the sound reproduction which it is so easy to make, just used your
microwave, viscous tbsp of the tsp sugar1 of the rice flour3 of the
tasse.Ingredients:1 of yumm... making cook the cup of the corn
starch1/2 of tbs of the banana essenceCoating:2 of tbsp of coconut
milk60 ml water1 of oil100 ml of the cup peanuts1/4 ground roasted
crossed fine granulated viscous rice flour roasted by tsp of seed of
sesame sugar1 Method:Mix, sugar, milk of coconut, oil, gasoline and
water of banana in a basin and a microwave microwavable on the high
one to minute.Stir well and cook on the high one for another minute.
Stir up well, it should be made cook but if you have a lower microwave
of power in Watts could have to you to make cook an other more.Let
minute the fresh paste with the assistance of the oiled scissors, end
in smaller pieces and coat well with corn starch, adds groundnuts,
seeds of sesame, sweetens (if by not serving the whole part, remove a
small piece enough to eat, and put in the coating, cross of a blow of
scissors then from there. Remove the paste coated for the portion and
leave the coating for the remainder of the paste).

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Kueh of layer of Tapioka (pepe of kue)

I made this kueh tapioca of layer (pepe of kue), the receipt at the
origin from here, the owner of the receipt after left last year,
blessed for his kindness sharing this only half made by recipe.I nice
of the receipt and I twisted the receipt of the bitIngredients: A.130
gasoline pandan of sheet of the gr. leafB.50 of kafir leaf2 lemon
grass5 of coconut milk1 of the gr. sugar200 DC of tapioca starch50 DC
of coconut milkC.75 of gr. of tapioca starch50 of gr. of rice flour1/2
of the tsp salt150 DC of coconut milk1 of green pandan of tbs * sweep
vegetable oil in the pan of treatment the furnace, heat the empty pan
of treatment the furnace in the vapor. Method:-Mix A, cook plow
boil.-Mix B, until smooth.-Mix A with B until smooth.-Add C with
mixture A+B, slowly, until smooth paste of smooth.-Divide in 3 parts,
color of elasticity to each part, green, red, and the white, cook each
layer for minute 5-6, the last vapor of layer approximately 20
minutes.

Groundnut biscuits

I made this groundnut biscuit, yumm, found the receipt of the blog of
Florence, thanks Florence for dividing the tsp on the ground salt100g
- few coarsely crossed the groundnut 150g (or yellow for glazing
sugar1/4 treatment the furnace powder100g tsp the groundnut powder200g
flour1/2 groundnut oil recipe.Ingredients:200g more)100g or egg oilEgg
wash:1 more/corn slightly beaten with 1 tsp waterMethod:1. Put the
groundnuts 200g in a wok and dryness make fry the low heat finished
until crunchy.Remove the thin membrane and put in a mixer and mix
until powderform.2. Mix the flour, baking powder, the ground groundnut
powder, andsalt of sugar freezes in a large basin of mixture until
good compound. Jet in the air in the little and the well.3 mixture of
choppedpeanut. Add out of groundnut oil 100g or more and mixes until a
paste piable is formed.4. Form as you wish. For me, I use a bottle
cap.5 distilled water of Watson. Apply the egg wash.6. Make cook with
the furnace on a plate striped with 165C during 20 minutes or until
gold brown.Notes:1. Do not add in all oil in one go. If the paste is
too dry, you canadd more oil. If the paste is too wet, you can add
more flour.2. For the formation, you can do it in the round model of
balls but the don' tlike of I it, thus I used a capsule in the place.
Put a piece of happy capsule of overthe of envelope and insert enough
paste - about 9g for this Watson' scap. Raise to the top the happy
envelope and release biscuit formed on thebaking tray.3. Employ the
corn oil if you are a "waist-watcher".4. Employ sugar freezes instead
of the sugar of caster to obtain a finer texturized biscuit.

Baked Donut

The original need for receipt fried with oil, trying to be in good
health, at least a little, it, it,:P it is thus hard so that I eat
healthy, thus I made this toric thrust, yumm, always gently. Here the
bond of the original receipt. Instantaneous margarine of gr. of the
gr. egg440 ml water150 of the gr. vanilla100 of the treatment the
furnace powder1 of gr. of the gr. yeast15 salt15 of the gr. flour120
of gr. of the bread flour300 of the gr. Ingredients:700 of the caster
sugar40 of gr. of general-purpose gr. of milk powder15 (I employed
ghee)Method:I used my bread machine to carry out work:)Mix all the
ingredients in the bread machine, leave the paste went am made, make
it cook with the furnace during 15 18 minutes at 180 C.

Almond Peach Yogurt Cake

I have to much of fresh peaches, found a good recipe in here, the cake really moist , I made some adjustment because I am trying to cut down on sugar, so I used brown sugar and a little bit of corn syrup instead, added 1/2 tsp baking soda, amazingly the cake still moist even less in sugar, I used orange juice instead of milk . one more thing I don't used mixer when I made this.

Ingredients:

310 gm of plain four

1.5 tsp baking powder

150 gm of Castor sugar

80 gm of brown sugar

100 gm of almond ground
150 gm butter

100 gm plain yogurt

2 tsp vanilla essence

1 lemon zest

5 eggs

3 tbsp of milk

1 canned of peach in syrup, drained and cubed

Some almond slices or almond nibbed

2 tbsp of Limoncino (optional)

Methods:

1. Beat butter and both sugars until creamy. Add in yogurt and vanilla essence and mix well.

2. Add in eggs one at a time and beat well.

3. Add in sifted flour and baking powder. Add in also the ground almond. Mix it thoroughly. Add the limonciono and milk and stir well.

4. Pour half of the mixture into a lined baking tin. Top it with the cubed peaches. Pour the remaining mixture over the peaches to cover it. Smoothed the top and sprinkle with almond nibs or sliver or slices generously.

5. Bake in a preheated oven at 180C for 40-50 minutes.

6. Test with a cake tester and when it comes out clean cake is cooked.

Unmould cake and leave it to cool with the side with almonds on top.

Yoghourt Cake Of Almond Fishing

I have to much of fresh peaches, found a good recipe in here, the cake really moist , I made some adjustment because I am trying to cut down on sugar, so I used brown sugar and a little bit of corn syrup instead, added 1/2 tsp baking soda, amazingly the cake still moist even less in sugar, I used orange juice instead of milk . one more thing I don't used mixer when I made this.

Ingredients:

310 gm of plain four

1.5 tsp baking powder

150 gm of Castor sugar

80 gm of brown sugar

100 gm of almond ground
150 gm butter

100 gm plain yogurt

2 tsp vanilla essence

1 lemon zest

5 eggs

3 tbsp of milk

1 canned of peach in syrup, drained and cubed

Some almond slices or almond nibbed

2 tbsp of Limoncino (optional)

Methods:

1. Beat butter and both sugars until creamy. Add in yogurt and vanilla essence and mix well.

2. Add in eggs one at a time and beat well.

3. Add in sifted flour and baking powder. Add in also the ground almond. Mix it thoroughly. Add the limonciono and milk and stir well.

4. Pour half of the mixture into a lined baking tin. Top it with the cubed peaches. Pour the remaining mixture over the peaches to cover it. Smoothed the top and sprinkle with almond nibs or sliver or slices generously.

5. Bake in a preheated oven at 180C for 40-50 minutes.

6. Test with a cake tester and when it comes out clean cake is cooked.

Unmould cake and leave it to cool with the side with almonds on top.

Stolen Kerstole/Noël

I am craving to eat a Kerststole/Christmas stolen bread, but to bad is not Christmas time yet, I remembered eating Kerstole in Holland,so soft and yum,with all that spices, dried fruit and almond filling.

Well, you have to make it yourself , no one sell it in here. Yumm, I made this to day, and OMG taste so wonderful like the one I eat in Holland. Thanks for Bake my day's blog who is so generous sharing this recipe.

Dough for 2 stollen:

4 ts yeast

1000 gr.bread flour

560 gr. milk

2 eggs

60 gr butter

3 ts salt

5 tbs powdered sugar

1/4 ts ginger powder

1/4 ts cardamom

1/4 ts piment/cloves powder

2 ts grated sugared lemon peel

1 tbs grated crystallized ginger with juice

250 gr Almond paste

Filling totals:

500 grams consisting of: golden raisins ,currants mixed candied fruit like cranberries, apple, orange, kiwi etc.optional: almonds/nuts either chopped or whole approx.

250 grams of almond paste, loosened with a fork using half of a beaten egg. Roll and pat into a rope. Set aside.

There are two ways to continue, one is to knead the filling right into the mixed dough and set aside to rise, punch down, form and second rise. Another is mixing the dough, let it develop until distinctly puffy and then knead the filling in and let it rise again.

I've used both methods and tend to lean towards the second. It will leave you with an extra fermenting period but to me it seems the dough is easier to handle and the filling more evenly spread throughout the bread. Find out for yourself what suits you.

Either way you're rewarded with a great tasting stollen.In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well.

Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried fruit, and citrus peel.

Continue kneading until smooth (about 8 minutes by hand).

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.Or....Once the dough becomes puffy (not necessarily doubled), knead in the raisin mixture and almonds. Knead carefully until well mixed. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.

Don't punch down the dough completely but divide in two and without turning each piece into a ball again, transfer to a lightly floured surface.

Using your hands, shape each piece of dough into an oval and place the almond rope slightly off the center of each oval.

Fold one -smaller- side of the dough over the almond rope and fold over the remaining half over the top so the top half overlaps to within 1/2 inch of the bottom half. Press the seam down lightly; do not seal.

Transfer to a baking sheet, cover and let rise one hour.

Preheat oven to 350 degrees f (175 degrees c). Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack.

Prior to serving, dust the cooled loaf with confectioners' sugar.

Mango pudding

It is a good receipt for mango pudding, I obtain blog of Florence, but
I make a certain adjustment, I added sauce to mango on the top also,
because I have much too ripe mango. Low low fresh mangos cubed by
sugar200g of caster aromatized by natural/mango taste thus mango
puree90g grease milk500g of grease yogurt500ml Hello-calorie of
refreshing.Ingredients:400ml (adjust the quantity according to your
own gelatine powderMethod:1 of preference)100ml water30g. Heat milk
with sugar until sugar just dissolved. Remove heat and leave with
cool.2. Stir up mashed potaties and yoghourt of mango in cooled milk.
Tend for a smoothing tool texture.3. Dissolve the gelatine in 100ml
water.4 hot. Stir up the cooled gelatine solution in the mixture of
mango yoghourt. Mix well.5. Pour the mixture of mango yoghourt of 1/2
in the mould of frost, the cold during 20 minutes, above with cubed
mangos and pour yoghourt inside remaining mango mixture.6. Cool during
3 hours before servingNotes: You can make half receipt by reducing all
the amounts by mango of 50%.Mango sauce:Puree 1, cook with the cup of
1/2 of orange juice, 1 honey of tbs, until deeply.

Cast iron biscuits of moment

The receipt of title for the EC of biscuits describe it the art of the
self-portrait, cast iron in your mouth, yumm...., found the receipt of
sugar freezes here.Ingredients:200 the GM Butter80 GM - flour of
vanilla Essence1/4 tsp. salt125 the GM art of the car-portrait-raising
of sifted1 tsp. - sugar freezes cornflourSome sifted125 GM for
dustingMethod:(1) the butter of Crem, sweetens ice, vanilla and salt
until just combined.(2) are added in the flour, the cornstarch and the
mixture of art of the car-portrait-raising until a soft flexible
device is formed.(3) paste of cup in a whistling bag equipped with a
nozzle to hold the first role and rivet washers of pipeout on a
treatment with the furnace tray.(4) make cook with the furnace in a
furnace preheated of 165C during approximately 15 to 20 minutes. or
the tilllight brown.(5) of fresh gold on the grid, sprinkle sugar
freezes on the top if desired.(6) store in tight containers of air.

KOH of grips of Pak

The KOH of grips of Pak, does this, found the receipt from here. The
taste thus the wonderful.Ingredients:A)170g filtered rice flour130
- 150g the instantaneous tbsp yeast1 waterMethod:1 of tsp of the
caster hot sugar360 ml waterB)3/4. Mix (b) and leave coast during 10
minutes for the later2 use. Mix (A) together the well and make cook
finished slow heat stirring up all the hour until thicken (this
process should not be more than 5 minutes differently the mixture will
have pearls sagou to form). Filter this mixture in a large basin of
mixture and cooled him in a basin of water.3. Mix (1) and (2) unit and
mix well. Cover the mixture of happy envelope and prove you in a hot
place during 1 - 2 hours. When the signs of exposure of mixture of the
bubbles everywhere surface then it is ready for steaming.4. Pour the
smooth paste ready in pan and vapor lubricated of the 19.5cm X 19.5
per centimetres on raised heat for 20 -25 minutes.5. Cut of pieces of
so fresh portion

Slow Orange Chicken Of Cooker

I did this at the day for the restaurant car, is so easy, and
delicious taste, I added more ingredients than the original receipt of
packing paper, I add the garlic powder, change sauce of soya with
sauce of soya of maggi, add the peppers powder.Prep: 10 minReady in: 8
hours minServes 10: 48 small thighs without skin without chicken bone
(1 original coldly grated chicken of gingerrootTOSS of soya sauce1
Tbsp. of PACKING PAPER BarBQ Sauce2 Tbsp. of PURE cup of Marmalade1/3
orange of PACKING PAPER of cup of lb./500 g)3 Tbsp. flour1/3 with
flour in cooker.STIR slow in all the remaining ingredients; cover with
lid.COOK on BOTTOM during 6 to 8 a.m. (or on the HIGH one for 3 to 4
hours). -- service > Serving of suggestion with rice cooks hot and the
French beans cooked with the vapor. To double to serve a crowd?
Prepare as directed, by doubling all the ingredients and by increasing
the time of cook at 8 a.m. on BOTTOM (or at 6 a.m. on the HIGH one).
Substitute if you do not have the fresh root of ginger in hand,
employ the ginger rectified by tsp. of 1/2 in the place.

Buckwheat crepe

I made the buckwheat pancake for the breakfast at the day, I never
test this kind of breakfast, surprisingly tasted better than the
regular pancake, this so different, can taste you like there are nuts
in it, but really aucuns nuts of the whole. We ate the pancake with
crepe syrup and the sunny side to the top of egg. You can find the
receipt inside here. I not used the receipt because I bought this
preparation of buckwheat crepe flour.

Silky pudding

In fact the original name is pudding of tofu, I change the name inside
into silky pudding, because there is no tofu in him. Pudding is so
soft like a silk, thus to regenerate me, with the macedoine of cutter
and or of fruits, have only strawberry.Ingredient:1 the almond of tbs
gr. sugar1 of the package agar-agar1300 milk50-70 essencestrawberry or
the agar-agar of the fruit cocktailMethod:Cook with sugar and milk
until boiled, start from him to cool in the refrigerator. Manage the
service of pudding it with the macedoine of cutter or fruits.

Biscuits of Stick of Nila

I found the receipt inside here, the receipt is not certain. I am so
curious about this biscuits, one of the ingredient is condensed milk.
I must guess and made a certain adjustment with this receipt, taste
good, but I think the nearest time, I will initially cut biscuits
before I put in the furnace, in this moment you can see a part of the
glazing of slit on the top. The tbs of the cup butter5 of the cup
flour1 of Ingredient:1 1/2 condensed milk2 the receipt essenceIcing
milk powdervanilla of tbs of the eggs yolk3. Method: Mix all the
ingredients together, it to extend in the biscuit pan, the thickness
of biscuits 6 mm.Put glazing on the top, crossed inside to the
rectangle or the place, makes cook with the furnace during 30-40
minutes at 150 C.

Soft and sour cake of layer

Seulement un mot à a décrit ce yumm de gâteau. J'ai employé des
sucreries de Haw pour ce gâteau. La recette est d'ici.
Ingredients:330g crackers350g crème butter/margarine400g a condensé
les grands oeufs milk10, separated100g sugar120-180g très bien
granulé grand Haw s'écaille (le poids de flocons de Haw dépend de
la taille de Haw s'écaille utilisé et comment ils étroits sont
placés dans le gâteau.) Method:Prepare un bidon du gâteau 8-inch.
Légèrement graisse avec les biscuits crèmes de
butter/margarine.Crush jusqu'à ce qu'ils ressemblent à la chapelure.
dans le processeur de nourriture ou alternativement, employez un grand
sac de Ziploc, fermez-vous et l'écrasez avec du beurre du roulement
pin.Beat et le lait condensé jusqu'à ce que crémeux. Ajoutez les
jaunes d'oeuf un par un et les battez jusqu'à ce que bon incorporé.
Battez les blancs et le sucre d'oeufs jusqu'à ce que pelucheux (des
blancs d'oeufs n'ont pas besoin d'être battus jusqu'à ce que les
crêtes raides form.)Add aient écrasé des biscuits dans le mélange
de l'étape 3. Puits de mélange. Pliez les blancs d'oeufs dans l'eau
de batter.Bring dans un vapeur pour bouillir. Placez l'étain
préparé de gâteau dans le vapeur et à l'aide d'une poche de 4
onces, pâte lisse de portée dans l'étain. Nivelez la pâte lisse
avec une petite spatule excentrée. Complétez la pâte lisse avec des
flocons de Haw et la vapeur pour poser 5minutes.Repeat des flocons de
pâte lisse et de haw, et la cuisson à la vapeur jusqu'à toute la
pâte lisse est épuisée. Augmentez cuire le temps à la vapeur
pendant que le gâteau devient thicker.When que toute la pâte lisse
est finie, gâteau de vapeur pour davantage de gâteau de 30
minutes.Let frais complètement avant de le tourner dehors du gâteau
tin.Note:If vous employez les biscuits simples normaux (biscuits non
crèmes), poids de butter/margarine pouvez être apporté jusqu'à
400g.

Biscuit of chienchien of Horlick

I did this with the day, very easy to make, any additional sugar, no
additional egg, but the taste is yumm. They do not sell the cruch koko
inside here, instead of that I employed regular rolled oats. I found
the receipt of the higher butter of milk powder180g of the corn
flour25g of here.200g flour25g (pieces of chocolate gold of large can
of churn recommended)80g horlicks100g certain minis package of
chocolate chipsa of Koko Krunch preheat the furnace with 140°C.Line a
sheet of treatment the furnace with paper and the aside.Sift unit of
treatment the furnace together the higher flour, cornstarch and dried
milk in an average basin. Place aside.Cream together butter and
Horlicks in a large basin of mixture during approximately 3 minutes at
at fallback speed. Pay attention not to over-beat.Add in the filtered
dry ingredients and beat it so that approximately 1 minute works the
paste of dough.Divide in great pieces of chocolate of 11-12g each.Add
3-4 in the paste and the bearing divided in balls. Place them in a way
ordered on the treatment at the furnace sheet.Use that the mini
chocolate notches like noses of ` ' and add 2 Koko Krunch for the `
ears' Bake during approximately 25 minutes or to biscuit is the brown
one of gold foil of treatment the furnace of colour.Remove of
oven.Transfer to a grid to be cooled before stored in a hermetic
container.Yield: 25 biscuits

Biscuits of imagination

The this biscuits, if nice of imagination, I found the receipt
here.Ingredients:300 general-purpose butter of the tsp
vanillaMethod:Mixer of the corn starch1 of the tbs flour1 of gr. of
the eggs yolks500 of glazing sugar4 of the gr. butter100 and ice until
soft sweetens it, adds the mixer, egg yolk still, adds the flour,
reduces to starch corn and vanilla, mixture and mixture with rubber
spoon/spatula.For decorationIngredients:500 the cream of tsp of the
eggs white1 of glazing sugar100 DC of the tartar (Method:Mix gasoline
of tsp of optional)1tsp vinegar1 all the ingredient with the method of
Marie of bath of With, during 5-10 minutes. Leave the furnace and mix
it to the soft peak.

Chicken biscuit of Kampar

This cookie recipe is so unique, there is no trace of chicken , even a little bit. The source of this recipe from Amy Beh. Taste so wonderful.

Ingredients:

300g plain flour

1 tsp baking powder

1/4 ammonia powder/baking ammonia

1/2 tsp salt

1/2 tsp pepper

1/2 tsp five spice powder

1 tbsp icing sugar

60g sesame seed

100g candied winter melon(chopped finely) ( I put more 150 gr)

1/2 tbsp garlic(minced very finely)

30g cooking oil, ( I put 2/3 tbs shortening)

2 pieces nam yue(red fermented bean curd)

1 egg(lightly beaten) ( I put 1 1/2 eggs)

30g maltose(mai tang)

What to do:1. Preheat oven to 160 degree C. Line baking trays with parchment paper because the cookies will stick to the baking pan.

2. Combine all the dry ingredients and mix well.

3. Mash the nam yue and combine this and all the other wet ingredients together with the dry ones.4. Mix and knead gently into a soft dough.

5. Roll dough into small marble size pieces.

6. Place each marble sized dough between 2 pieces of parchment paper and flatten with rolling pin.

7. Transfer to baking tray and bake for 15-25 min or till golden brown and crispy(time taken depends on how thick and big your biscuit is).

8. Cool on wire rack and store in an airtight container.

Notes:

1. I added 2 1/2 pieces of nam yue

2. I used 1 1/2 eggs to combine the dry and wet mixture because it seemed far too dry when i used 1 egg. You can judge for yourself on how dry/wet the dough is and if you need more egg.

3.ammonia powder was very popular in the olden days. It yield a very light , airy product, but can impart an ammonia flavour to baked goods, though this can be prevented if the cookies are thin and allows the ammonia smell to evaporate. It is best used in cookies which are flat enough to allow the ammonia to dissipate during cooking because ammonia is heat activated.You may substitute one teaspoon of ammonia powder = one teaspoon of baking soda PLUS one teaspoon of baking powder.You will not get the exact same texture using ammonia powder but its good enough…

Talam pandan

This receipt is for the subsistence, I thus is satisfied, found out of
juice alkalin of tapioca flour400 ml water1 tsp. water(B)boiled250 the
GM sugar600 ml water1/4 tsp. salt3 Tbsp. Pandan of the kwee flour40 GM
of rice flour50 GM Hoen of here.Ingredients:(A)150 GM a small young
person white coconut of the green colouring(1/2, vapor of salt of 1/2
tsp.) for 8 mins.Method:(1) ingredients of trust (A) together and
well.Mix in the ingredients(B) in the mixture of flour mixes and
strain.(2) heat of low use to make cook the paste smoothes until
slightly with deeply. Pour in a plate and a vapor 8"carrés with the
heat raised during approximately 40 - 45 mn of oruntil cooked. Leave
to cool before slicing.(3) half-compartment and coat with coconut
cooked with the vapor before being useful.

Vapor moist chocolate cake

For Chocoholic addict, this cake so moist and mmm, mmm , good. This recipe , I found it from here.

Ingredients:

1/2 can of Full Cream Evaporated Milk (about 200g)

250 g butter

2 Eggs,lightly beaten with a fork

1 cup of Plain flour

1/2 cup of Cocoa powder

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Vanilla Extract or 1 tsp Vanilla essence,

1 cup sugar

Method:

1. Combine Castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.

3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.

4. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).

5. Heat up the steamer.

6. Lined and greased a 8 or 9 inch baking pan.

7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.

8. Steam over medium heat for 45 mins.

9. Cool the cake in pan before turning out for further decoration.

Chocolate fudge Topping:

1/2 can of Condense milk

1/2 tsp of Vanilla extract or 1 tsp Vanilla essence

1/4 cup Corn oil1/6 cup Cocoa powder,sifted1/16 tsp Salt (Okay, this is just a small pinch of salt)

1. Combine the sifted cocoa powder,condense milk and oil.

2. Stir over low heat till thicken (stirring all the time).

3. Add in salt and vanilla extract or essence.

4. Cool the chocolate topping a little before spreading on the cake.

Notes(by me!):

1. I did not line the cake pan, but i greased the pan generously.

2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up¦(This is optional, but i find it useful)

3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.

4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup. Recipe is from Dralion from Kitchencapers.net

Sweet potato Klepon

This taste of marvellous and soft sweet potato klepon, sugar in the
average cast iron in your mouth, I found the receipt of the pieces
here.Ingredients:(20 of the soft viscous water of tbsp of rice cooked
with the vapor by each)150g flour6 of 20g potato150g or the corn of
the tsp more1 oilchopped of the pieces of vapor coconutMethod:1
melakafreshly grated gula) the sweet potato until soft.2) in a basin,
crushes sweet potato, is added in the viscous rice flour, water and
oil.3) mixes until a paste smoothes is formed. You can add more water
if the thedough is) melaka of gula blow of axe dry.4 in the face
pieces.5 of bite) divide the paste into 20g each one and in the gula
melaka.6) put the balls wrapped in a large pot to boil water.7 wraps
it) fish them outside when the ball floats.8) throw them in the air
above with a dish filled with coconut grated and allaround of coat the
balls.9) eat them and appreciate the glare of the molten melakaNotes
of gula: you can add the pandanpaste to make him more water of
consequently fragrant.Adjust because some sweet potatos are drier
while othershave a higher level of moisture.

cake Basbousa-Egyptian of semolina

Basbousa - Egyptian Semolina Cake. The combination of lemon and
almonds introduces the Middle East into your cup extrafine yogurt2
ounce (cup of 1/2) Syrup16 almondsSugar bleached liquid ounce of the
treatment the furnace powder3/4 of the tsp semolina1-1/2 of the medium
eggs12-1/2 ounce (2 cups) of vanilla extract2 of the tsp sugar1 of the
cup butter3/4 not salted tbsp of home.Ingredients:Batter 7 (2 the
cups)water 2 format of cup the juiceMETHODPreheat extrafin of lemon of
the tsp sugar1 the furnace with 375°F. Start by making the smooth
paste. In a large basin, beat butter, sugar and vanilla until light
and with fluffy. Add eggs and beat well them. Mix gradually in the
semolina and the baking powder. Add yoghourt and mix well until the
paste smoothes is smooth. Draw aside the smooth paste in a place
lubricated of pan out of Pyrex glass an almond in the center of each
diamond. Make cook with the furnace during approximately 20 minutes,
until a knife inserted into the center comes out of clean.In the
interval, make sugar syrup: In a pan, bring water and sugar to
boiling, then add the lemon juice and reduce the heat.Simmer,
discovered, during 10 minutes, then remove it heat and allow cool.When
that the cake is made cook, remove to it furnace and pour syrup cooled
above the hot cake. Cool, cross and stored in an airtight container.

Cast iron biscuits of chocolate moments

It of completely delicious biscuits, for chocoholic, I like this
receipt of cookies.The at the origin of time of the o' lake
butter.Preparation of ground: time 45 minBaking: 10 minutes (I made 19
minutes for 165 C)Yield: 4 butters dozen of cup of the Ingredients:1
biscuits, softened (I employed margarine)2/3 sugar1 the soup spoons
cocoa2/3 sugar2 out of powder by general-purpose not sweetened cup of
cup of the cup flour1/3 cornstarch1/4 of cups of the red spoon with
instant coffee by cup vanilla11/2 and/or the green sugar of decorator
or the powder sugar, if butter of desired.Method:Combine, sugar and
vanilla in the large basin. Beat at the mean velocity, basin of
scratch often, until crémeux. Bring back speed to bottom; add the
flour, the starch of corn and the cocoa. Beat until mixed.Cover good;
refrigerate to the company (1 furnace of hour).Heat with 350°F (I make
cook with the furnace with 165 C). Form the round spoonfuls with
coffee of paste in the balls of an inch. Place 2 inches of distant on
ungreased the biscuit sheets.Bake for 10to 13 minutes ()or 19 minimum
until edges are placed. Leave stand 1 minute; remove biscuit
sheets.Meanwhile, sugar and sugars of powder decorator by trust, if
desired, in the small basin. Roll hot biscuits in the mixture of sugar
and still when cooled..TIP: Roll biscuits in the mixture of the powder
sugar and cocoa instead of the caster sugars of sugar and decorator.

Dry grape biscuits of cornstarch

I found this receipt of the lazy blog of chief, I thought that I will
give him a defect of the sound reproduction of test, it is a nice
receipt. The biscuits is so rubbery because of the dry grapes, and the
pineapple, the cornstarch returns crunching it. I also put dry
pineapple in him. The butter of Ingredients:170 G, general-purpose
salt white of spoon with coffee of the treatment the furnace powder1/4
of spoon with coffee of softened135 G sugar1 egg190 G flour60 G
cornmeal1, grated the bark of 1 raisinsWhat of the spoon with coffee 1
1/2 teaspoon)70 G of the orange(about 1 with do:In a large basin,
butters of mixture and sugar to egg and with the beat well.In of
creamy.Add another basin, stir up together the flour, the meals, the
baking powder and salt; add gradually to the mixture of butter. Add
the orange bark and mix completely. Stir up in the dry grapes. Work
the paste in the ball, narrowly wrap it in the plastic envelope, and
cool to the company, approximately 1 hour. Bail out out of 1 soup
spoon of paste and bearing in a ball between your palms. Place 1 inch
of distant on the slightly lubricated biscuit sheet, then flatten it
slightly. Make cook with the furnace in 350 degrees F (175 degrees of
furnace of C) during 15-19 minutes or to the edges are golden.Store in
container.Notes:1 hermetic. You can bring back sugar approximately to
110g if you do not want that it is too soft. The original was
150grams.2. Time necessary for the treatment the furnace depends the
thickness and on the size of your biscuit. Mine was rather large and
thick, thus that took a little longer. Adjust consequently.

More images of Chinese festival of lantern

Festival chinois de lanterne

I saw this interesting sculpture in dragon made starting from the
spoon of porcelain, the basin, the dish, cups etc., I do not know they
did it, narcotic.

Candy making

We observe this type make the sugar refinery, thus astonishing and
interesting thing to observe. We bought the sugar refinery of
butterfly for $3, I really wanted the dragon its, but it is to $
expensive 10. Appreciate it video.

Manufacture of sugar refinery

We observe this type make the sugar refinery, thus astonishing and
interesting thing to observe. We bought the sugar refinery of
butterfly for $3, I really wanted the dragon its, but it is to $
expensive 10. Appreciate it video.

Festival chinois de lanterne

We went to the Chinese festival of lantern the working day yesterday,
and took much video and image. Defect of the sound reproduction, it is
surprisingly beautiful, and we is so lucky, it is one fine day also,
there is not any rain. Appreciate it video:)

Festival chinois de lanterne

Chinese festival of lantern (boat of dragon)

More visual of the Chinese festival of lantern

Festival chinois de lanterne

We went to the Chinese festival of lantern the working day yesterday,
and took much video and image. Defect of the sound reproduction, it is
surprisingly beautiful, and we is so lucky, it is one fine day also,
there is not any rain. Appreciate it video:)

Chinese festival of lantern

We went to the Chinese festival of lantern the working day yesterday,
and took much video and image. Defect of the sound reproduction, it is
surprisingly beautiful, and we is so lucky, it is beautiful day also,
there is not any rain. Appreciate it video:)

Whole Corn Bread

Before the bakingStill of bakingAfter has the whole flour of corn, I
did this today. Here the receipts, but for this reverse of receipt the
quantity of whole corn and white flour, thus the weight of whole corn
is larger than the flour with bread. I employed the vegetable fat
content instead of oil. The defect of the sound reproduction, the
bread is so soft.

Girl Blogger De Rockin '

I am thus flattered with received a reward of Wokandspoon, thank you
Wookandspoon you also a girl for Rockin ':) . It is my turn to give
this reward to: Injuries of congratulations of Isha Patricia
ScarpinRetno Prihadana.

Siomay

Delicious, it is so easy to return siomay, I do not have the precise
ingredients, only the rectified chicken, the flour of tapioca, the
sauce with fish, the rice wine making cook the wine(facultatif), salt,
pepper, the garlic powder, and that made it different from the other
siomay, I added matrices that the cabbage that I put salt in him, and
leaves it during 20 minutes, tighten cabbage, to water gone, washed
him with water, and tightened still. The orange on the top is the
grated carrots.

_ Siomay

_ delicious, being thus easy to make siomay, I not to have precise
ingredient, only ground chicken, tapioca flour, fish sauce, rice wine
cooking wine(facultatif), salt, pepper, garlic powders, and the one to
do different other siomay, I to add to cut out cabbage that I to put
salt in, and to leave for 20 minute, to tighten cabbage, until water
outward journey, to wash with water, and to still tighten _ it orange
on the top being to grate carrot _

Ensaymada

_ I to make this today, but I to prefer Bludercake bread that a this _
I to find the receipt from here here. _

Bluder

Bluder, is a very soft cotton bread, perhaps almost like the brioche.
There are two the kind of Bluder, the kind of bread of Bluder, the
other almost like the very soft cake muslin, the ingredient principal
inside here employs much egg yolk, the egg yolk 17 OMG, with much....,
and of yeast, well as a somebody has the high cholesterol which you
can forget to eat this. I made only 1/3 of the receipt of the bread of
Bluder, and the bread cake of Bluder. I prefer the bread cake of
Bluder because is softer than the bread of Bluder. I found it of the
fantastic receipts of Blog d' Ine. I will announce the receipts
tomorrow.

Pâté en croûte de gâteau de chocolat de poire

Every week end I always cuts this problem to much leftover, this time
scrapers pear, well I made this pear chocolate black and white
cake, I added some plums plum. You edge add any fruit you cuts,
I prefer cranberries. It is so Nice to eat this warm with some Ice
cream.Ingredients:A. 150 gr. cake flour, 30 gr. cocoa powder B.
115 gr. to ridge,55 DC toilets, 1 gr. saltC. 2 eggsD. 75 gr. Beaver
/granulated sugar, 75 gr. brown sugar, 1tsp baking powder, 1/2 tsp
baking soda Method:1.Boiled ingredients b: to ridge, toilets and salt
until boiled2.Put flour to mixer bowl, add B when is still hot, mix
with medium speed till the ingredients warm, add vanilla gasoline,
leave it cool At room temperature.3. Add egg one by one to step
No 2 beat it with mixer, medium speed.4. Mix Ingredients D, sugar,
baking powder, add to step 5, beat with mixer6.Add dice pear, plums
plum to the cake mold sprinkle with 3 tbs sugar, add all the
cake ingredient one signal of the pear, bake 160 C, around 30-35
minutes

Meat pie of pear chocolate cake

Each end of week when I always have this problem much with surplus,
this pear of scrapers of time, well I made this meat pie of pear
chocolate cake, I added plum of some prunes. You can add any fruit
which you have, I prefer of cranberries. It nice to eat this heat with
ice cream.Ingredients:A. flour of cake of 150 gr., powders cocoa of 30
gr. B butters of 115 gr.55 DC of water, 1 saltC of gr. eggsD 2. 75
sugar of the caster /granulated of gr., brown sugar of 75 gr., baking
powder 1tsp, ingredients B of bicarbonate of soda the method:1.Boiled
of tsp of 1/2: butter, water and salt to the flour of boiled2.Put to
the mixer roll, add B when is still hot, mix with the mean velocity
until the hot ingredients, add the vanilla gasoline, leave it fresh in
room temperature.3. Add egg one to the beat of stage No 2 it with the
mixer, the speed.4 medium. Mix the ingredients D, sugar, baking
powder, add at stage 5, beat them with matrices pear, plum of prune
mixer6.Add which the mould of cake sprinkle with sugar of 3 tbs, add
all the ingredient of cake on the pear, made 160 cook with the furnace
C, around 30-35 minutes

Pâté en croûte de pomme de terre d'artichaut

Somebody gave me the can of A of artichoke, I made this meat pie of
potato with artichoke inside, very nice taste good, you can add the
can of A of artichoke, to evacuate it water, to add cheese on the top
of the arthichoke, you can Swiss cheese used, or cheese of cheddar, it
will be nice cold cut if you wrap artichoke with the cold ox cut of
roasts, or turkey, or ham(malheureusement which I do not have in my
refrigerator). I employed mashed potatoes of the box, because I are
with lazy to make cook today, hello, hello:P, seasons mashed potatoes
with the pepper, nutmeg, salt, sugar. Add yellow egg with the brush on
the top of mashed potatoes, made 180C cook with the furnace until
fact.

_ artichoke potato meat pie

Somebody gave me the can of A of artichoke, I made this meat pie of
potato with artichoke inside, very nice taste good, you can add the
can of A of artichoke, to evacuate it water, to add cheese on the top
of the arthichoke, you can Swiss cheese used, or cheese of cheddar, it
will be nice cold cut if you wrap artichoke with the cold ox cut of
roasts, or turkey, or ham(malheureusement which I do not have in my
refrigerator). I employed mashed potatoes of the box, because I are
with lazy to make cook today, hello, hello:P, seasons mashed potatoes
with the pepper, nutmeg, salt, sugar. Add yellow egg with the brush on
the top of mashed potatoes, made 180C cook with the furnace until
fact.

Meat pie of potato of artichoke

Somebody gave me the can of A of artichoke, I made this meat pie of
potato with artichoke inside, very nice taste good, you can add the
can of A of artichoke, to evacuate it water, to add cheese on the top
of the arthichoke, you can Swiss cheese used, or cheese of cheddar, it
will be nice cold cut if you wrap artichoke with the cold ox cut of
roasts, or turkey, or ham(malheureusement which I do not have in my
refrigerator). I employed mashed potatoes of the box, because I are
with lazy to make cook today, hello, hello:P, seasons mashed potatoes
with the pepper, nutmeg, salt, sugar. Add yellow egg with the brush on
the top of mashed potatoes, made 180C cook with the furnace until
fact.

_ whole grape corn bread

J'ai fait à des raisins secs le pain entier de blé, la recette
originale est sans raisins secs. J'ai trouvé la recette d'ici. Le
résultat est le bon, mais prochain temps où je dois mettre une
couverture avant qu'imperméabilisant le pain, si je mets après, le
pain dégonflera légèrement, parce que la couverture touchera la
pâte augmentante. Bien, la fois prochaine je veux essayer d'employer
le rapetissement au lieu de l'huile, pour la rendre plus molle.
Promoteur entier de pain de gramme du lait powder2 de gramme du gramme
sugar20 du gramme salt20 du gramme yeast20 du blé 15 de gramme du
pain flour100 du gramme Ingredients:900 (je pas le gramme it)40
utilisé faisant cuire la glace waterMethod:-put d'oil620 ml la farine
à pain dans cuvette-dans la cuvette séparée pour imbiber de le blé
entier la moitié de l'eau-ajouter le blé entier de trempage dans la
farine à pain, sucre, levure, mélange de lait en poudre il pendant 2
minutes, ajouter le reste de l'eau de glace, la mélanger pendant 10
minutes, ajouter l'huile et la mélanger pour 5 minutes.-leave la
pâte pendant 10 minutes lever-pour diviser le poids 200gr chacun de
la pâte, arrondissent lui, la moitié de couverture du congé de
moule il pour 1 heure ou plus 220C pendant 25 minutes avec couvert sur
le dessus.

Dry grape whole corn bread

I made with dry grapes the whole corn bread, the original receipt is
without dry grapes. I found the receipt from here. The result is the
good, but next time when I must put a cover before waterproofing the
bread, if I put after, the bread will deflate slightly, because the
cover will touch the increasing paste. Well, the nearest time I want
to try to employ reducing instead of oil, to make it softer. Whole
bread promoter of gram of milk powder2 of gram of the gram sugar20 of
the gram salt20 of the gram yeast20 of corn 15 of gram of the bread
flour100 of the gram Ingredients:900 (I not the gram it)40 used making
cook the ice waterMethod:-could of oil620 ml the flour with bread in
basin-in the basin separated to soak with whole corn half water-to add
it whole corn of steeping in the flour to bread, sweetens, yeast,
mixture of dried milk it during 2 minutes, to add the remainder of the
water of ice, to mix it during 10 minutes, to add oil and to mix it
for 5 minutes-leave the paste during 10 minutes rising-for 200gr each
one of the paste, round him, half of cover of the leave of mould it
for 1 a.m. or more 220C during 25 minutes with cover on the top.

Huzarensla

Huzarensla is indonésienne influence of salad by the kitchen of
Dutch. The manner of making sauce or of getting dressed is so
different from usual salad. The tsp olive saltMethod:-heat of the tsp
pepper1 of the tbs vinegar1 of lime egg2 juice3 boiled by honey5 of
tbs of the tbs mustard1 of the tbs oil4 flour200 DC milk2 of the tbs
Ingredient:3 the olive oil, add the flour, mix it until fact, slowly
add the milk, until thicken, leave heat-crushed boiled egg (yellow)
are added to the mixture of milk, add all the ingredients, cut out the
white part of egg are added finely to the mixture.Other
ingredient:Potato, the root of beet, the can of A of pineapple of
matrices, to peas, corn, the carrot pulp and

Made Tofu, vapor to cook with the furnace and mushroom

I went to the blog of Isha, I take some tofu and mushroom in the
refrigerator, and I do not have any idea what I will do with him,
thanks to Isha, I am inspired by his vapor tofu, thus I do one today,
I cooked with the vapor and made the tofu of mixture and mushroom,
thank you still Isha. I made agree adjustment what I have in my
office. The green bird chillies5 expenses of the salam leaves4 of the
box mushroom1 egg1 lemongrass2 of Ingredient:1 Tofu1 observes
chillies4 the garlic of the candle nuts5 shallots3, 3 onions1 the
green tsp sugarMethod:Mashed of the saffron of the Indies powder1 of
the tbs salt1tsp the tofu, mixes it with egg, shallots parcelling out,
garlic, nuts of candle to stringer, mixes it with the crushed tofu,
mushroom of section, cuts in sections green peppers, mixes it with
others, adds the powder of saffron of the Indies, the section
onions.salt green, the sheets of sugar.salam, Wrap Of crushing of
lemon grass in the banana sheet, vapor during approximately 30 minutes
grill with the always covered sheet.

Biscuits D' Anzac

On a dit que des biscuits d'Anzac proviennent de la guerre mondiale 1.
Ils gardent pendant longtemps et pouvaient donc être envoyé par des
familles aux soldats d'Australien et de la Nouvelle Zélande (Anzac)
servant dans les fossés en France et en Belgique ou en Turquie. Bien,
il n'est pas facile former assez de la leçon d'histoire, de nouveau
à la prévision, goût bon mais lui, j'a constaté que le manque de
recettes de quelque chose, je l'a trouvée à friable, les recettes à
l'origine de l'ambassade australienne, la Haye par Peter
Stephens.Waune la fois prochaine que je dois faire un certain
ajustement, ainsi je recherche encore, j'ai découvert ce qui est
erroné, la recette que j'ai fait, la source n'ai pas ajouté l'eau,
la fois prochaine j'ajouterai une certaine eau dans elle. Une plus de
chose j'ajoute quelques raisins secs, puits que je n'ai pas connu
qu'il est ainsi le temps friable et prochain, je ne vais pas mettre
des raisins secs, ainsi facilitez-le pour former. Je signale les
recettes dedans ici après le sirop d'or de tbs du brun sugar120gr
butter2 de la tasse oats3/4 coconut1/2 desséché par tasse roulé par
tasse de la plaine flour1 de la tasse adjustment.Ingredients:1 ou le
mélange hollandais de bicarbonate de soude du tsp stroop1 avec 2 du
beurre chaud des tbs waterMethod:-Combine et le sirop d'or dans une
casserole, cuisinier doucement jusqu'à la fonte de beurre et les
enlève de chaleur-ajoute le bicarbonate de soude qui se mélangent
déjà avec de l'eau au mélange fondu beurre-ajoutent les
ingrédients secs au beurre de mélange et bicarbonate de soude
mélanger-roulent et aplatissent le 180C pâte-cuit au four par
biscuits environ 20 minutes ou jusqu'au brun d'or

_ delicious in the small belly banana

_ well the original titrates the receipt delicious being in the small
belly banana, it to envisage, yup to be true yumm, I to obtain the
source the receipt the basic rack delivers of kitchen, city York
health unit, 1995. _ if you not to have whole corn flour, to be able
you used general-purpose flour.Ingredients:1/2 cup general-purpose
flour1/2 cup entirety corn flour2 1/2 tsp treatment the furnace
powder1/4 tsp treatment the brown furnace soda3/4 cup rooled oats1/4
cup light packed sugar1/2 cup white sugar2/3 ripe medium banana, 1/2
cup raisins1 egg1/2 cup milk3 tbsp margarine/butter melted1 tbs banana
essenceMethod:1.Preheat furnace 180 general-purpose C2.Put flour,
whole corn flour, treatment the furnace powders and treatment with
furnace welds in large a basin _ to stir up in oats, sugar and brown
sugar to place aside.3.Mash banana in a basin medium to add egg, milk
and to melt margarine, mix to well.4.stir banana nixture in dryness
ingredient _ to stir up just untill blended.Do not above mix.5.Lightly
to lubricate 12 large small cups.Put the small one to beat in small
the cups.6.Bake in furnace untill to be firm above when light finger
your on the subject 20-25 minutes7.Remove small tin and fresh _

Delicious in the banana rolls of belly

Spout out the original title of the receipt is delicious in the banana
rolls of belly, the forecast, yup is really yumm, I obtained the
source of receipt of the book of basic kitchen of rack, city of the
unit of health of York, 1995. If you do not take the whole flour of
corn, you can whole cup used of the treatment the furnace soda3/4 of
tsp of the treatment the furnace powder1/4 of tsp of the corn flour2
1/2 of the general-purpose cup flour1/2 general-purpose of the cup
flour.Ingredients:1/2 rooled the bananas sugar2/3, furnace slightly
packed average blackberries white brown cup sugar1/2 of the cup
oats1/4 of the essenceMethod:1.Preheat of banana of tbs of the tbsp
margarine/butter melted1 of the cup milk3 of the cup raisins1 egg1/2
of 1/2 with the flour any use of 180 C2.Put, with the whole flour of
corn, the baking powder and bicarbonate of soda in a large basin. Stir
up in the oats, sweetens and the fixed bananas of the brown sugar
aside.3.Mash in an average basin add egg, milk and the melted
margarine, banana nixture of the mixture to well.4.stir in the dry
ingredients. Stir up roll cups.Put grease 12 right of the surplus
mix.5.Lightly of the untill blended.Do not the large one that the
paste smoothes roll in the roll cups.6.Bake in tops of untill of
furnace are firm once slightly touched with your finger approximately
the roll of 20-25 minutes7.Remove of tin and cool.
Tacos Celaya
Food of these annoying young people ' ones

Pudding of fruit coctail

Well still I have approximately surplus, omg which I owe much of...
sour cream of surplus, yoghourt, biscuits, fruit can, which can I
makes, good thanks to Kedai Hamburg, it has a very nice receipt for
the use of the sour cream. I must change the title of the EC of the
receipts into pudding of preparation of fruit, because I not cake used
like the original receipts, I employed the biscuits guan of Khong of
cocoa breath for the base. More thing I have only the powder of cream
in my office employing so much in the place vanilla pudding as the
original receipt indicated The expect that I will still do it, perhaps
the nearest time with the cake for the base like original receipt.
Packages of the gr. sourcream2 of pudding mix2tbs sugar500/600 of
vanilla of box of Ingredient:500 ml milk1 of mixture of fruit coctail
of can agar-agar1 250 ml of apple juice syrup of the fruit coctail250
ml (I employed orange juice)Method:-mix vanilla pudding with sugar of
2 tbs, and the untill of boiled milk cook and the done.-take outside
of heat add the sour cream, mix it together-pour the mixture creams
sour with biscuit that you already put in glass of pirex, cooked with
the furnace during 15 minutes, take outside and leave him cool
the fruit coctail on the top of the mixture creams sour, pour the
mixture the top of the fruit coctail (how to make agar-agar: the syrup
of the fruit coctail, the orange juice cook with boiled the agar-agar
powder untill), cool it in the refrigerator until the unit.
I did not fall the face from the ground...
the kids are well

Chicken Biryani Rice and Eggplant with Tahineh

Someone gave me Tahineh ( middle eastern sesame paste), I have no idea what to do with it, as usual googling help me figured out what to do with this. I made grill eggplant with it. Well, I guess I have to make the chicken Biryani also to eat with this grill eggplant.

Chicken Biryani Rice

Ingredients:

chicken 550-750 gr

4 onion sliced

4 tomatoes chopped

1 cup ghee

1 cup yogurt

1 box Chicken Biryani mix spice

1 tbs garlic paste

1 tbs ginger paste

2 1/2 tsp mint leaves

4 green chillies chopped

2 tbs salt

Method:

-Fried the onions until brown with ghee

-add chicken , garlic paste, ginger,fried with high heat

-add tomatoes, and chicken biryani mix spice

-add yogurt,chillies ,cook until chicken tender

-cook the rice , layer chicken biryani with rice.

Eggplant and Tahineh

Ingredients:

2 big eggplant grill

1/2 cup Tahineh

1 cup yogurt

2 tbs Dahi bara chaat /chat masala

1/2 juice of lime

1tbs garlic paste

1 tsp salt, 2 tbs olive oil

1 tbs chilli powder (for garnish)

Method:

Grill the eggplant, take out the inside mashed it, discard the skin.

mix all the ingredients together.

Rice and aubergine of chicken Biryani with Tahineh

Someone gave me Tahineh ( middle eastern sesame paste), I have no idea what to do with it, as usual googling help me figured out what to do with this. I made grill eggplant with it. Well, I guess I have to make the chicken Biryani also to eat with this grill eggplant.

Chicken Biryani Rice

Ingredients:

chicken 550-750 gr

4 onion sliced

4 tomatoes chopped

1 cup ghee

1 cup yogurt

1 box Chicken Biryani mix spice

1 tbs garlic paste

1 tbs ginger paste

2 1/2 tsp mint leaves

4 green chillies chopped

2 tbs salt

Method:

-Fried the onions until brown with ghee

-add chicken , garlic paste, ginger,fried with high heat

-add tomatoes, and chicken biryani mix spice

-add yogurt,chillies ,cook until chicken tender

-cook the rice , layer chicken biryani with rice.

Eggplant and Tahineh

Ingredients:

2 big eggplant grill

1/2 cup Tahineh

1 cup yogurt

2 tbs Dahi bara chaat /chat masala

1/2 juice of lime

1tbs garlic paste

1 tsp salt, 2 tbs olive oil

1 tbs chilli powder (for garnish)

Method:

Grill the eggplant, take out the inside mashed it, discard the skin.

mix all the ingredients together.

Round not of restaurant: The Barber, hands of change of Mrs Matisse
News De Taco

_ Oatmeals bread pudding

Each one can make the French toast, this is its is kind of as French
toast but cooked with the furnace instead of fried.It is so nice for
the breakfast. I soaked during the night and on the left the bread it
in the refrigerator. With right employee your bread of surplus or
stale bread. The Ingredients:1 bread of the ventilated eggs bread5
beat the cups lightly4 dryed grapes of cup of vanilla essence1/2 of
cinnamon powder1tbs of tbs of the tsp salt1 of the maple syrup1/2 of
the tbs milk1 or the dry cranberriesFor sprinkles on top:1/2 the brown
place of the tbs butterMethod:Cut of will demarara sugar4 tbs sugar1
of tbs maple syrup2 of tbs of the cup oatmeal3 bread of 6cm X of 6cm,
put in Pyrex glass which sweeps already with butter, beat egg with the
mixture of fork it with milk, maple syrup, salt, powder of cinnamon,
vanilla. Add the mixture of milk to the bread, add the dryed grapes or
the dry cranberries, push sheets it overnight.In the morning, made
watering for the top, melt butter, add the brown sugar, maple sugar,
leave heat add the meals, sprinkle it on the top of the bread, and
sprinkle it with sugar of Demarara, cooked with the furnace during
approximately 40 minutes or brown of gold, 180 C

Bread pudding of Oatmeals

Each one can make the French toast, this is its is kind of as French
toast but cooked with the furnace instead of fried.It is so nice for
the breakfast. I soaked during the night and on the left the bread it
in the refrigerator. With right employee your bread of surplus or
stale bread. The Ingredients:1 bread of the ventilated eggs bread5
beat the cups lightly4 dryed grapes of cup of vanilla essence1/2 of
cinnamon powder1tbs of tbs of the tsp salt1 of the maple syrup1/2 of
the tbs milk1 or the dry cranberriesFor sprinkles on top:1/2 the brown
place of the tbs butterMethod:Cut of will demarara sugar4 tbs sugar1
of tbs maple syrup2 of tbs of the cup oatmeal3 bread of 6cm X of 6cm,
put in Pyrex glass which sweeps already with butter, beat egg with the
mixture of fork it with milk, maple syrup, salt, powder of cinnamon,
vanilla. Add the mixture of milk to the bread, add the dryed grapes or
the dry cranberries, push sheets it overnight.In the morning, made
watering for the top, melt butter, add the brown sugar, maple sugar,
leave heat add the meals, sprinkle it on the top of the bread, and
sprinkle it with sugar of Demarara, cooked with the furnace during
approximately 40 minutes or brown of gold, 180 C
Ragging on the chronicle of SF for a change
We have one gaining of night of reggae!

Lawyer bread

I found it of the receipts, initially I do not dare it to make, lawyer
for the bread, hmm, usually in my lawyer of country is only for the
frozen crême or a kind of drink. Well, today, I am brave to do it
enough, I take a certain ripe lawyer in my office. The taste is not
disappointing, I change the receipt a little, instead of that by using
all sugar, I employed half of them with honey, I try to reduce sugar
for the reason of health, but the cake does not increase because the
original receipts, the still good taste, with the pepper powder in
him, lucky find of taste thus. The receipt, I obtained it from here. -
2 cups of flour any use 2/3 cup rolled bicarbonate of soda of spoons
to coffee of oats-1 1/2 1 pepper of Jamaica ground of ground spoon
with coffee of cinnamon 1/2 of spoon to coffee of salt 1/2 of spoon to
coffee of the baking powder of spoon to coffee 3/4 1/8 butter of cup
of the pepper powder of spoon to coffee 1/2, softened 2 limited eggs 1
that the cups of 1/2 crushed ripe lawyer, approximately 3 average
lawyers of white sugar 3 of cups packs buttermilk 1/2 of 3/4 cup of
your preferred nut, crossed and/or mini the pieces of chocolate 1
orange zestPreheat of spoon coffee the furnace with 350 degrees of
F.Grease two of bread pans.In of inch 9x5 a large basin filter the
flour, bicarbonate of soda, the baking powder, salt, the cinnamon and
the pepper of Jamaica. Stir up in oats.In a basin, a cream together
sugar and a butter means until light and with fluffy. Beat in eggs one
by one, followed avocado.Mix crushed in the dry ingredients to the
smooth lawyer paste, alternating between the mixture in the
buttermilk. Stir up just to compound. Fold in the orange nuts and
peel.
The King Taco #15
best the blog of the day

_ Daikon/navet to harden

I have a lot of Daikon/Turnip / lobak, so I made Daikon cake, If you like Dim Sum , you will like this.

I found the recipes from here

Turnip Cakes

2-3 Tb Small Dried Shrimp(optional - also soaking them in hot waterfor 20-30 minutes and draining is optional, we didn't do this)

2 1/2 - 3 cups(lightly packed) Coarsely shredded Daikon Radish

1 Lup Cheong(Chinese sausage) finely diced

2 Green Onions (include white parts) finely sliced

1-2 Tb Cilantro - finely chopped

2 Cups Rice Flour (* Important note - use rice flour, do not usesweet/glutinous rice flour)

1 Tsp salt(adjust up if not using shrimp)

1/2 Tsp Sugar

1/4 Tsp Ground White Pepper

1 1/2 Cups WaterVegetable/Canola Oil

1 - Place shredded radish in a small pot or saucepan with water. Bringmixture to a boil, than reduce the heat to a low and simmer for 15minutes or until tender, stirring occasionally. Remove from heat.

Remove radish from liquid(do not discard the cooking liquid) and place in measuring cup. Add in cooking liquid to bring the amount to approximately 3 cups.

Let the mixture cool to a lukewarm temperature.

2 - While radish is cooking, heat 2 teaspoons of oil in a skillet orwok. When oil starts to smoke add the Lup Cheong,Green Onions, and Dried Shrimp. Stir fry for 1 or 2 minutes.

Remove the mixture from heat and stir in Cilantro.

3 - Get the steamer going.

4 - In a bowl mix the rice flour, salt, sugar, and white pepper.

Add the radish and cooking water, and stir to a batter-like consistency.

Add the Lup Cheong mixture to the batter and mix. Pour mixture into a8x8 cake pan, or a 9 inch round cake pan.

5 - Place cake pan into steamer, and steam at a medium-high boil for35-45 minutes.

6 - Once done, remove the turnip cake from the steamer and let cool.

Cake of Daikon/navet

I have a lot of Daikon/Turnip / lobak, so I made Daikon cake, If you like Dim Sum , you will like this.

I found the recipes from here

Turnip Cakes

2-3 Tb Small Dried Shrimp(optional - also soaking them in hot waterfor 20-30 minutes and draining is optional, we didn't do this)

2 1/2 - 3 cups(lightly packed) Coarsely shredded Daikon Radish

1 Lup Cheong(Chinese sausage) finely diced

2 Green Onions (include white parts) finely sliced

1-2 Tb Cilantro - finely chopped

2 Cups Rice Flour (* Important note - use rice flour, do not usesweet/glutinous rice flour)

1 Tsp salt(adjust up if not using shrimp)

1/2 Tsp Sugar

1/4 Tsp Ground White Pepper

1 1/2 Cups WaterVegetable/Canola Oil

1 - Place shredded radish in a small pot or saucepan with water. Bringmixture to a boil, than reduce the heat to a low and simmer for 15minutes or until tender, stirring occasionally. Remove from heat.

Remove radish from liquid(do not discard the cooking liquid) and place in measuring cup. Add in cooking liquid to bring the amount to approximately 3 cups.

Let the mixture cool to a lukewarm temperature.

2 - While radish is cooking, heat 2 teaspoons of oil in a skillet orwok. When oil starts to smoke add the Lup Cheong,Green Onions, and Dried Shrimp. Stir fry for 1 or 2 minutes.

Remove the mixture from heat and stir in Cilantro.

3 - Get the steamer going.

4 - In a bowl mix the rice flour, salt, sugar, and white pepper.

Add the radish and cooking water, and stir to a batter-like consistency.

Add the Lup Cheong mixture to the batter and mix. Pour mixture into a8x8 cake pan, or a 9 inch round cake pan.

5 - Place cake pan into steamer, and steam at a medium-high boil for35-45 minutes.

6 - Once done, remove the turnip cake from the steamer and let cool.

News of Wednesday
Notes of sample: Falafel de Froma and of Amir

_ Raita Aubergine

It is really hot the weather this week, so I made cold dishes, egg plant raita , usually you have to fried the eggplant, because the weather is hot , I don't want to stay long at the kitchen, I just grill the eggplant and take out the skin. It is nice to eat this with roti paratha.

Ingredients:

6 eggplants grill and take out the skin

3 cup of plain yogurt

3 tbs Dahi bara chaat or chat masala

1 tbs garlic powder

chili powder for garnish

mint leaves for garnish

Directions:

-Grill the eggplant, take out the skin, leave it cool

-add yogurt, dahi bara chaat/chat masala, garlic powder to grill eggplant that already cool,mix it

-garnish with chili powder and fresh mint

-put in the refrigerator until cool.