.....FaRAh's FOtopAGes.....

By: farah rashid

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Wednesday, 14-Mar-2007 12:00 Email | Share | | Bookmark
Kari Kepala Ikan ala2 Utara and Handmade Choc!!

 
 
 
Kari Kepala Ikan....definitely finger food...i mean...you can't exactly eat these with your usual fork and spoon....it's a crime!!
This recipe should produce a thick and spicy curry dish...and it does take some time to make....but...its worth it

Quote:
Kari Kepala Ikan Ala Utara

    4 s/b minyak masak
    2 sprigs daun kari
    1 sudu teh halba campuran
    6 ulas bawang merah
    4 ulas bawang putih
    4 s/b serbuk kari ikan adabi
    2 s/b serbuk cili faiza
    1 1/2 s/b asam jawa + 2 cawan air
    1 biji terung kecil, belah into wedges
    1 kepala ikan tenggiri...basuh dan belah dua
    2 biji tomato kecil, belah empat
    2 biji cili hijau


    blend bawang2
    satukan serbuk kari + cili + sikit air utk jadi pes pekat...ketepikan dulu
    dlm periuk sederhana besar, tumis daun kari + halba sampai harum dlm seminit'
    masuk bawang blend kacau sampai agak perang
    pelankan api, masuk pes kari. kacau ngan senduk kayu sampai pecah minyak (dlm 20 minit)
    masuk air asam dlm separuh dulu...kacau2...sampai didih
    masuk terung....biar 3 minit
    masuk ikan dan tomato...biar 4 minit
    masuk cili...garam dan gula...kalau perlu tambah air asam lagi....siap!!



Inspired by Mamazieza's shiny handmade chocolates, I've mentally decided few weeks ago to try 'em....At first I wanted to temper the choc the conventional way...which is by melting choc to 115 degrees then pour em on a marble slab and 'slap' em till the choc reaches 80 degrees C....errr...but where on earth can I find a Candy Thermometer??? I can't seem to find it anywhere...not even at Bagus Shah Alam...I'm not ready to go to ICCA PJ for that! Notorious parking crisis there...!!! And...not to mention the MARBLE SLAB????WHEree...??? Errr....White Horse perhaps??? Hahaha...

Luckily, I've stumbled upon Chef Jacques Torres' notes regarding tempering choc....he has one solution for small quantity choc....that is...breaking the choc into small pieces, put it in a glass bowl, shove it in the microwave HIGH for 30 sec....and incorporate the choc 'skins'...which is basically the choc at the bowl edges into the melted choc in the middle...reason for that is to incorporate the crystals at the edges into the melted choc....do this repeatedly for bout 4 minutes...then spoon it in pretty little choc moulds...refridgerate for 10 minutes...and it should be ready!! Easy peasy lemon squeezy....hahaha



Friday, 9-Mar-2007 01:03 Email | Share | | Bookmark
BANnaaNNaaaaRamAA.......

 
Bananalicious...
Askm.. hie hie!!


Ni buat Sabtu lepas...tapik baru nak masuk fp....there's always a good excuse to make Banana Cake...as banana is a 'prominent' fruit in my house! with just the two of us....there's always a chance for HALF the bunch to be OVERRIPE.....
Not the one to waste away still edible-but-mushy yellow berries (err...a fancier name for banana!)... i would always convert these into CEKODOK or PANCAKES or...well...CAKES!
But unfortunately I ran out of butter...what to do...what to do...fortunately my wits didn't desert me...so i quickly search thru my recipe pilings and found what I was looking for.....BANANA SPONGE CAKE recipe. I made HALF the recipe.
This very, very sempoiiiii recipe was from the ever resourceful Chef Farid...thank you Chef!


Quote:
Chef Farid's Simple Banana Cake
    1.Sponge Cake Mix 500 gram
    Telur (B) 8 biji
    Air 100 ml
    Sedikit Perasa Pisang
    2.Pisang Berangan 500 gram(dihancurkan)
    3.Minyak Masak 100 ml

    Proses Kerja:
    -Adunkan (1) hingga kembang - High Speed
    -Masukkan (2) kedalam (1) hingga sebari - Medium Speed
    -Akhir sekali, masukkan (3), adun hingga sebati - Low Speed
    -Masukkan dough kedalam acuan, hiaskan dengan Walnut
    bakar pada suhu 180 c, selama 25 minit pertama.


Did I mention my family ADORE these...?

Quote:
    MAMA...ni bila dah ada fp ni baru saya jadi 'obses' ngan kamera digital ni....pastuh yg function 'frame' tu pon baru nak cuba...kalau dak....jeling kamera pon tak!!! .pastuh acu ala2 munchkin yg gamba tang kanan sikit tuh baru first time pakai! beli dah 2 tahun kot!! hahahah


Monday, 5-Mar-2007 15:56 Email | Share | | Bookmark
AYAM GORENG ALA ALA KFC!

Ayam Ala KFC ngan coleslaw n mashed potato
fokus jauh pulak...


Yezzaaa.....

Colonel Sanders....WATCHOUT!!! hehehe....

The recipe for this dish was inspired by another "KFC" recipe I've learnt....the result....I dare say...ALMOST....

Like most Lauk...these don't require exact measurements...saya campak2 saja...hehehe

Do try these....your kids will love it...insyaallah...

Quote:
Ayam Goreng Ala KFC

    4 keping ayam

    Bahan Perap Ayam:
    garam
    serbuk garlic
    lada sulah
    serbuk ayam

    Bahan Tepung:
    semangkuk tepung gandum
    2 s/b tepung jagung
    2 s/b tepung beras
    2 s/k serbuk penaik
    2 s/b tepung goreng serbaguna (saya guna brand AGROMAS)
    serbuk garlic
    garam
    serbuk ayam
    lada sulah

    Bahan 'Pelincir":
    4 s/b dari adunan BAHAN TEPUNG di atas
    sedikit air>>>secukup agar menjadi seperti batter Goreng Pisang
    garam
    lada sulah
    serbuk garlic
    serbuk ayam


Cara-cara
    Perap ayam dgn BAHAN PERAP selama yg boleh (plg best seharian...)
    Saluti ayam dgn BAHAN TEPUNG
    Celup pula ayam dlm BAHAN PELINCIR
    Saluti ayam sehabis baik dgn BAHAN TEPUNG semula
    Deep-fry!


BOraK BorAK....
Quote:
    NINI....timakasih laaaa sudi jenguk2 umahku yg masih sempit ni...ahahahaha....insyallah nak post banyak lagik recipes....
    JENI....waaaa ur cyber cookbook sungguh maju lagi menggiurkan....arini teghasa nak buat sambal bilis la...hihihi
    MAMA...waduhhhh takkan sampai KFC tutup kadai kot??? kembang la waa
    RODZIAH...w'salammm....tima kacih jemput masuk rumah hihihi....thanks you for your kind words
    KAK JENI...mmg kiub tu adik beradik serbuk ayam..tapi kena pecahkan betul2 takut berketul...


Wednesday, 28-Feb-2007 17:07 Email | Share | | Bookmark
My DEBUT....Royal Icing!

Cupcake with Royal Icing
Buttercake with Sugarpaste Icing
Ya...tengok...tengok
View all 5 photos...
Askm and hie to all!


So this is my maiden debut ...following the footsteps of maaanyyyy of my cyber friends from RESIPI.NET to rattle about things that we are MOST PASSIONATE about...ermmmm..FOOOOOODDDDD.....
Having my own fotopage is an idea that I've long dreamt about, but was neeeveeerrr realised due to sheer LAZINESS....and also for the fact that I've just owned a digital camera....(ye la tuuuu...penyakit M je sebenanyaaaaaa)
But truly, food has always been a passion of mine, especially baking. It's just a wonderful thing, the buttery BANANAish smell of freshly baked Banana Cake, or the rich smell of chocolate as the Gooey Gummy Brownies is almost ready...the list goes on an on...
May I quote something from a Mr Marcel Proust (nevermind who he is...its the poem that matter!)Its about....little French sponge cakes molded in shell-shaped mould called...MADELEINES..

Quote:
"She sent for one of those squat, plump little cakes called "petites madeleines," which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me"

Now that's what I would call waxing lyrical about a cookie!

Ok, back to present day....masa saya duk selak-selak blog Chef Farid ...saya teringin le nak join kelas BUTTERCREAM di BAKERY RIA ACADEMY....tapi kelas Hari Ahad..Oleh kerana saya teramatlah KEDEKUT nak 'pakai' weekend...saya pon call la Chef Farid... makanya Chef dgn baik hati pon suggest saya join kelas ROYAL ICING with another girl....the class was on a Tuesday...took leave to attend this (yup!)

So...tadaaaa....inilah hasilnya yg sunggguhhhhh...err...tak seberapa....Tapi Alhamdulillah...banyak ilmu dapat...walaupun rasa cam dah biasa buat buttercake...tapik ada lagi cara nak improve the texture, relying on how we desire it to be.

Royal icing is quite easy to make....there's really no rigid measurements...just egg white and triple-sifted icing sugar....mix both ingredients vigorously...adding sugar as necessary until you get a thick paste...thick as in really THICK...then add food coloring...then you pipe as desired...reason for a REALLY THICK paste is to maintain the piped icing's shape...if the icing is runny it wont hold its shape (like what had actually happened to most of my cupcakes! )

As for the sugarpaste, err...actually I didnt make the paste from scratch....yup its ready-made...and...the design...errr...actually we were running a bit late...so I just piped the icing whichever way my hands allow it!
However...I do have several seemingly reliable recipes at hand....so...when I've successfully made it...I'll post it here...Insyaallah...and...also...being the ambitious Minah Jenin that I am...I plan to make my own SUGAR FLOWERS...yea yea yea...right!! Err....bye-bye RM5.50 flowers???hehehe

BOraK bORak....
Quote:
1) PENYU.. Hahaha macih macih...tapi hakikatnya cuppies ku masih dlm kategori amatur...unlike yours...tahap org nak beli!!! hihihi
2) MAMA....oOooOOooo FLOWERS!!! tenkiu tenkiu!!!
3) ZANA and WEISZ.....thank you for your kind words...cupcake tu Zana ofismate dah peghabih!! hihi...Weis...buat aaa fp....slow2 lama2 ok! chewah i mcm dah biasa hihi


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