hummingbird bakery's banana loaf

Dah lama stok kunyahan = zero
Time to stock up ;)

Kali ni kek pisang jadi pilihan
Dah lama pisang emas dok bersemadi dlm freezer

Kepingin nak cuba kek pisang ni sbb kepopularan bakeri Hummingbird
(Masa adik saya pi uk dulu.. dia offer nak beli buku resepi dia
Tapi saya dgn eksen menolak tawaran dia - xdop pitih sbenar :p)
Lagi satu, teruja nak cuba sbb method berbeza dgn yg pernah dicuba
Butter dicairkan dan dimasukkan akhir sekali..
hmm.. cemanalah tekstur kek ni ek?

warna kek malap dan gelap sbb pisang dah di 'freeze'..
bila defrost pisang jadik lebam

sumber: bakeforhappykids

• 270g soft light brown sugar <-- saya letak 220g
• 2 eggs
• 200g peeled bananas, mashed
• 280g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda 
• 1 tsp ground cinnamon
• 1 tsp ground ginger (reduced to 1/2 tsp) 
• 140g unsalted, melted

1. 23 x 13cm loaf tin, greased and dusted with flour
2. Preheat the oven to 170°C (or 160°C fan forced)
3. Put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. Beat in the mashed bananas.
4. Add the flour, baking powder, bicarbonate of soda, cinnamon and ginger to the sugar mixture. Mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. Pour in the melted butter and beat until all the ingredients are well mixed.
5. Pour the mixture into the prepared loaf tin and smooth over with a palette knife. Bake in the preheated oven for about 1 hour, or until firm to the touch and a skewer inserted in the center comes out clean. 
6. Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.

verdict:

not as moist and banana-ey and not as as soft or gebu as buttermilk banana bread

tapi tetap sedap! budak2 pun suka makan.. 

and me? tak perlu disebut. banana is my fav :)

err.. gula dah dikurangkan 50g tapi tetap rasa a bit manis

mungkin sebab saya guna pisang emas yg dah sedia manis?

Meat and okra stew aka bamia

Lappy kena warded..
Terkial2 nk update guna ifon nih!

Cik abe kata member gym dia nak dtg beraya
Cik adik mula nak ghaplah jingga!
Takkan nak jamu kek je kot? geng gym makan kek ke?
Terlintas jugak.. Bila lagi nak cuba memasak?
Buat bihun sup ka.. Mee bandung ka.. Lontong ka..
Tapi tahap saspen + seghiau sgt tinggi!
Naiya ja kalau tak menjadi..
Malu nanti cik abeku itu..

Last resort, buat menu yg biasa buat..
I wud say this is our family menu..
Tiap kali raya mesti ada makcik yg buat
Dan ibu mertuaku sgt suka! :)
Tapi kali ni saja nak cuba resepi from egypt
Masak guna oven ;)

Adei.. tak boleh paste pulak :|
Kena tunggu masuk opis jugak..

bamia mesir made in kl 

sumber: zawaj.com

This recipe serves four people <-- kalau makan dia saja pun boleh serve almost double!

• Bamya (Meat and Okra Stew)
• 2 lbs. stewing lamb or beef, cut into one-inch cubes.
• 2 onion(s), finely chopped
• 2 cloves garlic, finely minced
• 1 teaspoon(s) ground cumin <-- saya letak 1tbs
• 1 teaspoon(s) ground coriander <-- 1tbs as well
• 1 cup(s) peeled, seeded and chopped tomatoes <-- 2 biji tomato (x seeded pun!)
• 3 tablespoon(s) tomato paste
• 1 cup(s) stock (beef) or water, or as needed
• 2 tablespoons chopped fresh mint (optional) <-- huhu.. xde stok :(
• salt and freshly ground pepper
• 1 1/2 lbs. okra
• juice of 1 lemon

Preparation:
Note: Okra must be cooked so that its slimy texture is eliminated. Trim the conical tops with a sharp knife, then soak the okra in for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.


Method:

1. Preheat an oven to 325 F (165 C)
2. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.
3. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.
4. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.
5. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.
6. Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.
7. Meanwhile, prepare the okra as directed in the note above.
8. In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.
9. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.
10. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.
11. Serve the "BAMIA" stew piping hot. 

verdict:
the kids and yours truly prefer our family recipe..
resepi ni kurang perasaan.. sebab takdak serbuk kurma
dan jumlah serbuk cumin & coriander sangat sikit..
next time buat nak cuba ikut resepi keluarga
tapi masak guna oven. insyaallah..

kuah kastad istimewa

saya terpaksa derhaka kepada resepi & tajuk resepi
asal2nya koktail custard istimewa
tapi tiap kali buat asik lupa nk letak fruit koktail!
cik abe pulak lebih suka makan dgn fresh fruits..
dah terbiasa buat utk dia tiap kali berbuka.. cuma guna fresh fruits
tiba masa buat utk kawan2.. lupa terus fruit koktail 


sumber : K.Nor@SecubitGaram
utk resepi asal boleh rujuk link k.nor diatas


utk kuah kastad:

• 1 tin susu cair
• 1/2 cwn susu kotak (fresh milk atau low fat milk) <-- saya tambah ;)
• 2 sudu besar tepung kastad (larutkan dlm sedikit air) <-- sukatan membukit. saya humban terus :p
• 6 sudu besar gula (kalau tak suka manis kurangkan sbb air koktail tu dah manis)
• 2 sudu kecil esen vanilla ~ k.nor letak 1 sudu jer <-- saya tak letak.

buah2:
terpulang nak guna buah apa pun boleh.. apa yg saya guna utk adunan diatas:

• 1 biji pear
• 2 biji kiwi
• 2 biji plum
• anggur - jumlah ikut dan jari memetik :p

cara2:

1. Susu cair dimasukkan ke dalam periuk dan di masak atas api yg sederhana. Kemudian masukkan gula, larutan tepung kastard td dan esen vanilla.
2. Kacau hingga pekat. Jangan berhenti kacau sbb takut kastard tu bergentel.
3. Bila campuran susu dan kastard td tu dah bertukar warna kekuningan dan pekat, boleh la tutup api. Ketepikan dan sejukkan.
4. Potong buah2 secara kiub. Simpan dalam peti sejuk sementara nak hidangkan.
5. Masukkan buah2 kedalam kuah custard dan tambah ketulan ais. nak tambah fruit koktel pun boleh jugak ;)

nota:
cukup utk makan satu family 6orang, insyaallah.
kalau buat utk open house/ kenduri kecil2 dlm 30-40orang, sila ganda-3 resepi diatas
nak ganda 4 pun boleh sbb kuah kastad ni sangat laku!
konfem tak cukup semangkuk ;)


p/s: saya buat masa jamu kawan2 opis.. ramai yg mintak resepi ;)
      mekasih banyak2 kaknor!

Brown Butter Banana Strawberry Bread

selagi tak habis stoberi dlm petisejup
selagi itulah dok tayang resepi berasaskan stoberi
tapi kali ni pelakon utama adalah pisang
stoberi sekadar pelakon tambahan..
tetiba teringat luqman buat banana stroberi shake dulu2..
dia tengok kat cerita high 5.. terus godek2 sendiri bila cukup bahan
masa tu dia baru umur 5-6thn rasanya..

sumber: joythebaker

• 6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
• 2 cups all-purpose flour
• 3/4 cup brown sugar <-- i scooped out abt 2tsp
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup plain yogurt (any fat content) or buttermilk <-- i use buttermilk
• 1 1/4 cup mashed banana (from about 3 medium bananas)
• 1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping

1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
4. In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
5. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.
6. Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
7. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

mak kata geli tengok stoberi atas kek tu.. mcm ulat! hehe..

verdict:
moist sangat2.. dan lembut je..
mak suka! makcik siap mintak resepi ;)

strawberry coffee cake

setelah berjaya "mensaspenkan" majikannya..
telpon tak berjawab, mesej tak berbalas sehari sblm jadual kepulangannya
akhirnya bibik saya berjaya memujuk hati majikannya..
dengan membawa pulang berjambak2 buah strawberry dari bandung
weeehu! sukanya!! gumbira tak terkata!
tapi aduhai.. lupa lah pulak stoberi ni tak tahan lama
semalam saya nekad nak korbankan jugak buat kek
1/3 dah kasik kak shidah..
ada baki lagi 1/3 tapi masih belum ada perancangan..
any idea?

sumber: allrecipes.com

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 1/2 cups sliced fresh strawberries

TOPPING:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 cup chopped pecans <-- ganti dgn walnuts

Directions:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

lemon polenta cake

saya buat kek ni utk bawak p rumah makcik

waduh.. kek ni mudah terbarai & berderai!

no wonder notquitenigella buat dlm muffins pan

awat tak habaq kat cek??? huhuhu..

sumber: notquitenigella

• 225g/7 1/8 oz butter at room temperature
• 225g/7 1/8 oz caster or superfine sugar
• 3 eggs (165g/5 1.2 oz) lightly beaten
• 110g /3 3/4oz ground almond
• 110g /3 3/4oz shredded coconut long thread
• 110g /3 3/4oz fine polenta
• finely grated zest of 2 lemon
• 2.5 tablespoons lemon juice
• 1 teaspoon baking powder
• 1 teaspoon vanilla bean paste or extract

Icing

• 225g/ 71/8oz icing confectioner’s sugar, sieved
• 2-3 teaspoons lemon juice
• Sugar flowers to decorate (optional)

1. Set the oven to 150c/300F. If making this as a large cake grease and line a 24cm (9.5 inch) round cake tin or if you are using mini muffin trays, butter them well and place a little square or circle of parchment on the base as shown to prevent any sticking. Cream the butter and sugar in an electric mixer for 2 minutes or until lump free (the mixture does not need to be light and fluffy). Slowly beat in the eggs, the fold in the ground almonds, polenta, lemon zest, lemon juice, baking powder and vanilla.

2. Pour into cake tin. If you are using a mini muffin tray fill them 2/3 of the way up. Use the back of a spoon to flatten the top. Bake for 20-25 minutes for mini muffins or 30-50 minutes for a whole cake until they are just coming away from the side of the tin. Remove the squares of parchment.

3. To make the icing, mix the sieved icing sugar and lemon juice in a bowl until smooth. Spoon over the cake/s letting the icing dribble down the sides a bit. Leave the icing to set.

verdict:

mula2 masuk mulut terimbau kenangan makan candy yg mamak roti juai

cuma kek ni kurang padat mcm candy tu.. 

dan mamak roti x penah jual candy perasa lemon 

saya buat dalam 2 loyang kecik bersaiz 6inci

satu loyang bagi kat makcik, satu lagi saya makan seniri ja..

nak angkut mai opis tak gamak lak sbb asik hancus bila dipotong :(

milk chocolate bundt cake

the recipe's origin is from hershey's chocolate
originally named as classic hershey bar cake
i didnt use hershey's bar though.. and not even milk chocolate!
i use beryls dark chocolate
so, patut tukar namakah?

this is made for my x-roommate masa matric dulu
now, she's a doktor pakar in hospital temerloh ;)
am proud of you mate! :)
cant wait to go to your open house :D

source: oneperfectbite
Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1-1/4 cups granulated sugar
• 4 large eggs
• 6 (1.55 oz. each) Hershey’s Milk Chocolate Bars, melted <— 9.3oz
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• Dash salt
• 1 cup buttermilk or sour milk
• 1/2 cup Hershey’s Syrup
• 2 teaspoons vanilla extract
• 1 cup chopped pecans <-- i use walnuts

Optional:

• Confectioners’ sugar
• Additional chocolate syrup

Directions:

1. Heat oven to 350 degrees F. Grease and flour 10-inch tube pan or 12-cup fluted tube pan.
2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.
4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired. 12 to 16 servings.

Verdict:
the cake is so soft & moist! but it  might be too muak for some ppl :|
as for me.. bak kata mei-mei kawan upin & ipin, "saya suka! saya suka!"
i wish to drizzle the cake with choc syrup tapi takut org bertambah muak plak..
so, i just sifted powdered sugar only..
utk tekak seniri.. i drizzle choc syrup to my heart content.. hoyehhh..

moroccan beef stew

saya berniat nak ajak opismate makan tghari dirumah..

dah ada resepi nasik morocco dlm buku masakan chef sabri

daging ada sekilo dalam peti tapi taktau nak masak apa

godek2 encik gugel, jumpa resepi moroccan beef stew ni..

bahan2 semua dah cukup.. kita cubalah ya..

resepi lauk ni masuk jugak sbb saya masak guna oven ;)

rasa mcm dah masak banyak.. tp tak cukup rupanya.. ni ja yg  tinggal :p

heavily adapted from: reader's digest (i doubled the recipe below)

Ingredients:

• 1 tablespoon vegetable oil
• 450 g (1 lb) beef bottom round steak, cut into 2.5 cm (1 in.) cubes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground turmeric
• 1/2 tsp fennel seed <-- la.. nak letak tapi cek lupa!
• 3/4 tsp ground cumin
• 1/2 tsp paprika/ red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup golden or dark seedless raisins
• 1 potatoes, cut into 2 cm (3/4 in.) chunks
• 1 carrot, sliced
• 1 celery stalk, chopped
• 3 tomatoes, thinly sliced
• 3 cups reduced-sodium, fat-free chicken broth
• 4 tbs soy sauce
• 440 ml (15 oz) chickpeas, drained

directions:

1. In large non-stick saucepan or pot over medium-high heat, heat oil. Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns.
2. Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.
3. Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add tomatoes, carrots, potatoes, reserved beef, broth and soy sauce.
4. Add the broth, stir well, cover, and bake in a preheated 350 degree (160C) oven for 1.5 hours. Add the raisins dan chickpeas, salt and pepper, cover, and continue to bake until the meat is tender. (abt 30mins)
5. Garnish with scallions/ daun bawang <-- ada stok daun sup ja tapi lupa nk letak! kalut punya pasai. huhuhu..

verdict:
setap wehhh... perasan :p

nasi somali

sejak jadi surirumah sepenuh masa sementara (baru je stat last monday)
rasa macam tak cukup masa! terutama sekali utk update blog
dari pagi sampai ke malam dok bergelumang dgn kain baju & dapur
saya tak cukup bijak utk mencuri masa rasanya..
bukan setakat nk update blog.. nak blogwalking pun tak sempat!
hari ni saya cuba sempatkan jugak.. rindu nk baca blog kawan2 ;)
lagipula, buku cerita dah khatam seketul! suka! tapi ada rasa tak puas..
kisah Sayidina Ali bin Abi Talib..
kisah zaman pemerintahan beliau sgt sedikit dikupas
dan kenapa pulak puak khawarij menentang beliau?
takdak cerita detail dlm buku tu.. :|
tapi yg pasti.. kerana mulut badan binasa..
kerana sifat hasad dan tamak Islam tidak lagi berkuasa :'(

panjang pulak cerita..
kali  ni entry nasik pulak.. entry nasik yg pertama dlm blog ni
semata-mata sebab nasik ni masak guna oven
can it be considered as baking as well?? :p
resepi cedok drp ijan nun di finland..
jauh datang nasik ni.. ;)

sumber: blogresipi

• 1 cawan beras basmati (direndam lebih kurang 30 min)
• 2 cawan air
• 1/4 bawang merah besar, dihiris
• 1/4 cawan olive oil
• 1 genggam daun ketumbar + 1 ulas bawang putih (dikisar dengan 1/4 cawan air)
• 1 sk serbuk jintan manis
• 2 sk serbuk kari (apa2 kari pun takpe) <-- saya guna kari daging
• 5 biji buah pelaga ditumbuk
• 1 kayu manis
• 1/2 sk kiub pati ayam
• 1/4 cawan kismis
• 2 biji kentang saiz kecil dikupas dan dipotong memanjang (optional)
• 1/2 sk saffron (Cuma utk bagi warna) <-- ganti dgn serbuk kunyit
• 1/4 cawan green peas <-- xdak stok nk letak :(
• Sedikit garam

1. Panaskan oven kepada 170°C.
2. Dalam periuk yang tahan oven (ovenproof pot), tumis bawang merah dengan olive oil sehingga keperangan.
3. Tambahkan paste ketumbar-bawang putih yang dikisar tadi. Tumis lagi. Masukkan semua bahan lain (kecuali beras) dan kacau rata.
4. Tapis beras yang direndam tadi. Masukkan ke dalam periuk dan kacau lagi lebih kurang 2-3 minit. Tambahkan 2 cawan air dan kacau. Biarkan mendidih.
5. Tutup api dan cover periuk dengan aluminium foil.
6. Masukkan periuk ke dalam oven dan biarkan masak selama 30 minit

anak2 tak makan nasik pelik2.. buat nasik daging tak laku.. nasik tomato pun dipandang sepi.. nasik somali ni laaaagilah tak dipedulikan. maka saya masak nasik putih dan lauk pauk utk diorang: lentil soup & ayam bumbu bali.. dikongsi makan dgn nasik somali ni. hantam sajalah :p

p/s: saya suka bangat nasik somali ni! bau harummmmmm.... makan pun sodap! makasih banyak2 ijan!!!

update:
mohon maaf sebab tiada gambar yg dapat dikongsi di sini.. cik abe bawak kamera ke kerja.. hp pulak ntah di mana2.. sedar2 dah habis nasik. tapi beras pusa ni memang mengembang kusss semangat! secawan nasik boleh makan 4-5org! provided sorang sepinggan & tak menambah ;)