Nasi Beriani Recipe

Ingredients :

Yellow Rice:

4 tbsp ghee

20g chopped garlic

40g shallots (sliced)

20g fresh ginger (smashed)

4 cloves

1 tsp cumin

4 cardamom

1 stick cinnamon (about 5cm long)

630ml water

2 tsp salt

500g basmati rice (washed, drained)

a few saffron strands (soaked in 1 tbsp water)

Mutton Curry:

500g mutton (cut into pieces)

40g fresh ginger (pounded)

20g garlic (pounded)

2 tbsp chili powder

1 tbsp coriander powder

1/2 tbsp turmeric powder

2 stalks mint leaves

2 tomatoes (sliced)

150g onions (shredded)

6 cloves

6 cardamoms

1 stick cinnamon (about 5cm long)

800ml water

salt to taste

Pickles:

1 onion (shredded)

1 tsp mustard seed

30ml water

50ml vinegar

sugar and salt to taste

200g pineapple (cut into wedges)

200g cucumber (sliced)

2 red chilies (sliced)

Method :

Yellow Rice:

Heat ghee in wok till hot. Stir-fry chopped garlic, shallots, fresh ginger, cloves, cumin, cardamom and stick cinnamon till shallots turn golden brown. Add water and salt then bring to boil. Add in basmati rice. Continue cooking till water is almost dry. Sprinkle saffron water over rice. Wait for minutes. Lower heat and evenly mix color into rice. Continue cooking over low heat till rice is dry. Serve with mutton curry and pickles.

Mutton Curry:

Marinate mutton with fresh ginger, garlic, chili powder, coriander powder, turmeric powder, mint leaves and tomatoes. Heat 6 tbsp oil in wok till hot. Stir-fry onions, cloves, cardamom and stick cinnamon till onions are browned. Add tamarind mutton and stir-fry till fragrant. Add water and salt. Cook over medium heat till gravy is reduced by half. Lower heat and simmer, stirring constantly, till gravy is further thickened.

* Mutton curry can be replaced with chicken curry. Complete the set with Yellow Rice and Pickles.

Pickles:

Heat 1 tbsp oil in wok. Add onion and mustard seed. Stir-fry till onion is soft. Stir in water, vinegar, sugar and salt. Cool completely before adding pineapple, cucumber and red chilies. Set aside for 20 minutes before serving.

PANDAN LAYER CAKE

Bahan-bahannya..
5 bj telur (B) atau 4 bj (A)
250 gm tepung sponge mix
1 sdb ovalet
60 ml air
60 ml minyak
1 sdt pes pandan

Panaskan oven.
Pukul sponge mix ,telur dan ovalet pd kelajuan tinggi hingga gebu dan pekat.
Tambah air dan pes pandan dan pukul lagi.
tambah minyak dan pukul pada kelajuan rendah sahaja.
Bakar selama 35 minit pada 180 degree celcius.
Lepas siap dibakar..segera terbalikkan kek ke atas jaring selama 5 minit.
Keluarkan dari acuan dan sejukkan.

Double Fudge Brownies

Ingredients

* Batter:
* 4 (1 ounce) squares unsweetened chocolate
* 1 cup butter
* 3/4 teaspoon black pepper
* 4 large eggs
* 1 1/2 cups sugar
* 1 1/2 teaspoons vanilla
* 1/3 cup Kahlua
* 1 1/3 cups sifted all purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1 cup chopped walnuts or sliced toasted almonds
*
* Kahlua Quick Fudge Frosting:
* 2 (1 ounce) squares unsweetened chocolate
* 1 (1 ounce) square semi-sweet chocolate
* 2 tablespoons butter
* 3 tablespoons Kahlua
* 2 tablespoons heavy cream
* 2 cups sifted powdered sugar

Directions

1. Conventional method: Line bottom of 13x9 inch baking pan with cooking parchment.
2. Preheat oven to 350 degrees F.
3. Melt chocolate and butter with pepper over low heat. Leave to cool.
4. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua.
5. Resift flour, salt and baking powder into mixture and stir well until blended and then add nuts and turn into baking pan.
6. Bake for approximately 25 minutes, until wooden pick inserted into center comes out clean. Be careful not to over bake.
7. Leave in pan to cool.
8. Prepare Kahlua Quick Fudge Frosting: Melt chocolates with butter over a low heat.
9. Heat Kahlua and heavy cream together.
10. Combine chocolate and Kahlua mixtures with powdered sugar and beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
11. Frost brownies immediately as mixture stiffens upon cooling. Sprinkle with additional nuts, if desired.
12. Cut in about 30 squares or bars.

Desserts Recipes - Raspberry Mousse Recipe

Desserts Recipes - Raspberry Mousse Recipe

Ingredients

* 1 tablespoon hot water
* 3 teaspoons gelatin
* 225g/8oz vanilla yogurt
* 400g/14oz fromage frais
* 4 egg whites
* 300g/11 oz fresh raspberries (mashed)

Method:

1.Put the water in a small heatproof bowl, sprinkle the gelatin over the top and leave to go spongy.
2.Bring a small pan of water to the boil, remove from the heat and place the bowl into the pan. The water should come halfway up the side of the bowl. Stir the gelatin until dissolved.
3.In a large bowl, stir the vanilla yogurt and fromage frais together to combine, then add the cooled gelatin and mix well.
4.Using an electric beater, beat the egg whites until stiff peaks form, then fold through the yogurt mixture until just combined.
5.Fold the raspberries through the mixture. Chill for several hours before serving.