chocolate ice-cream

bahan-bahan:

ice-cubes
2 tablespoon of double cream
4 tablespoon of milk
2 tablespoon of chocolate powder

cara masak:

put the ice-cubes in a big bowl.put a little big of salt at the ice cubes.put the double cream,milk & chocolate powder in a 1 cup.then stir it.put the cup in a middle of the ice-cubes.then put a clean clothes on the top of the bowl.about an  hour mix it.leave it about a couple of hours and wait for it to be an ice-cream.

macaroons

bahan-bahan:

macaroons butter:

1 cup (100 g)powdered sugar
1/2cup powdered almonds (about 2 ounces ,50g sliced almonds,pulverized)
3 tablespoon (25 g)unsweeted  dutch-process cocoa powder
2 large eggs whites,at room temperature
5 tablespoon (65 g) granulated sugar

chocolate filing:

1/2 cup (125ml) heavy cream 
2 tablespoon light corn syurp
4 ounces (120 g)semisweet or bittersweet,chocolate,finely chopped
1 tablespoon (15 g)butter,cut into small pieces 

cara masak:
 for the butter:






1.preheat oven to 350'f (180'c)
line two baking sheet with parchment paper and have a pastry bag with a plain tip (about 1/2-inch,2 cm ready)

2.grind together the powdered sugar with the almond powdered and cocoa so there are no lumps use a blender or food processor since almond meal that you buy isn't quite fine enough..in the bowl of a standing electric mixer,beaten the egg whites until they begin to rise and hold their  shape while whiping,beat in the granulated sugar until very stiff and firm,about 2 min.

3.carefully fold the dry ingrediants,in two batches,into the beaten egg whites with a flexible rubber spatula.when the mixture is just smooth and there are no streak of egg white,stop folding and scarp the butter into the pastry bag.(standing the bag in tall glass helps if you're alone.)

4.pipe the butter on the parchment.lined baking sheet in 1-inch (3cm)circles (about 1 tablespoon each of butter),evenly spaced one inch (3cm)apart.

5.rap the baking sheet a few firmly on the counter top to flatten the macaroons,then bake them for 15-18 min.let cool completely then remove from baking sheet.

for the chocolate filing:

heat the cream in  a small saucepan with the corn syrup.when the cream just begin to boil at the edges,remove from heat and add the chopped chocolate.let sit one min,then stir until smooth.stir in the pieces of butter.let cool completely before using.

cendol pelangi

bahan-bahan:

(a)
120ml tepung kacang hijau,650 ml air,3 daun pandan,1/2 sudu air akali

(b)
200g gula kelapa laut,200ml air]

(c)
200ml santan peket,1 biji kelapa,secubit garam,1.5 liter air ke 2 kali diperah,1 biji kelapa.

(d)
pewarna pink,hijau,kuning & blue


cara masak:

1.campurkan  dan tapis (a).panaskan di dalam periuk dengan api yang kecil.kacau dengan api kecil sehingga tidak berbinti-binti dan pekat.bahagikan kepada 5 bahagian.masukan titisan pewarna ke sitiap bahagian.biarkan 1 bahagian tanpa sebarang pewarana.

2.masukkan ais & air ke dalam periuk.bubuh alt pengukus di atas.Tekan doh  macam ulat (cendol) jatuh ke dalam air.

3.didih (b) sehingga gula larat dan biarkan ia sejuk.masukkan cendol dari langkah (2) ke dalam santan yang diperah 2 kali.kacau dengan rata dan hidang dalam mangkuk.

4.hidang dengan sirap kelapa laut dan santan pekat.

sticky toffe puding cake

bahan-bahan:
for the cake:

4 tablespoon (1/2 stick)unsalted butter,at  room temperature,plus extra for greasing the baking dish
1 cup packed dark brown sugar
2 large eggs,at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (8 ounces)pitted dates
1 teaspoon baking soda
1 cup + 2 tablespoon whole wheat pastry flour or unbleached all purpose flour
1/3 cup finely minced crystallized ginger
1/2 teaspoon baking powder
1/4 teaspoon salt

for the sauce:

1 1/2 cups heavy (whiping) cream
8 tablespoon (1 stick)unsalted butter
1/2 packed dark brown sugar

for ganish:

vanilla whiped cream

cara masak:

1.position a rack in the middle of the oven & preheat the oven  to 350'f.butter an 8-inch-square baking dish and set it aside.

2.prepare the cake place the butter and the brown sugar  in a food processer and process until the mixture is blender.add the egg and the vanilla,and ran the machine for 1 min to create a smooth  butter.transfer the butter to a medium-size bowl,and wash & dry the food  processor bowl and blade in prepation for the next step.

3.plce the dates in the clean food processor bowl.

4.combine 1 cup water and the baking soda in a small saucepan,& bring to a boil.with the food processor running,slowly add the hot mixture to the dates.process to form a coarse purce.add the date purce to the butter,and stir to blend.

5.whisk the flour,crystallized ginger,baking powder,salt together in a small bowl.stir the flour mixture.the date butter until just combined.pour the butter into the prepared baking dish,and bake until the cake is firm to the touch in the center and a toppick inserted in the center comes out clean,40 to 50 min.

6.let the cake cool in the baking dish on a wire rack for about 10 min.

7.while the cake is cooling,,prepare the sauce.combine the cream,butter,and brown sugar in a medium-size saucepan & bring to a simmer over medium-high heat,stiring to melt the sugar,reduce the heat to medium & simmer until the sauce thikness & turns toffe-colored,about   10min.

8.invert a plate over the baking dish,and holding the two together,invert to release the cake onto the plate.

9.to serve,cut the warm cake into square & place them in  shallow desert bowls.pour or ladle some of the hot sauce over each sticky toffe puding cake pieces of cake.garnish with whipped cream (both the cake & the sauce can be made a day or two ahead of time.let them cool to room tempeature,and the cover each item and refrigator.reheat the cake & the sauce separately in the microwave before serving.

agar-agar ikan mawar

bahan-bahan:

(a)
10g serbuk agar-agar,200g gula halus,800 ml air,200ml santan peket.

(b)
2 titis pewarna oren

(c)didih
100g gula kelapa laut,100ml air

(d)
50g tepung kacang hijau,100ml air

cara masak:

1.campurkan gula dengan serbuk agar-agar.bubuhkan ke dalam air.panaskan dan kacau sehingga masak.tambahkan (d).

2.tutupkan api dan masukan santan.bahagikan kepada 3 bahagian.titiskan pewarna oren ke dalam 1 bahagian .campurkan (c) ke bahagian ke dua.biarkan bahagian 3.

3. gabunkan ketiga-tiga bahagian dan  bubuhkan ke dalam acuan berbentuk ikan .biarkan ia pekat & dingin dibekukan dalam peti sejuk.agihkan ia keluar daripada acuan.potong menjadi kepingan dan ia sedia dihidang.

bubur sagu kacang merah

bahan-bahan:

(a)
250g kacang merah,50g pulut,5 helai daun pandan,2 liter air

(b)
100 g sagu(direndam selama 1 jam dan takungan air meati menutupi sagu)

(c)
1 liter santan,diperah kali ke 2,250 g gula untuk  dirasa

(d)campurkan
200ml santan(1biji kelapa),secubit garam

cara masak:

1.massukan (a)ke dalam periuk.masak sehingga mendidih.kurangkan api kepada  reandah dan masak sehingga mendidih.

2.massukan pula (b) ke dalam periuk yang lain.tuangkan 500ml air.didihkan sagu sehingga menjadi jernih.tapiskan.bilas air seingga jernih.

3.bubuh sagu dan (c)ke dalam sup kacang merah dari langkah (1).masak sehingga mendidih.dihidang dengan santan.

banana milk shake

bahan-bahan:
3 pepermint leaf
1 banana
yogurt/milk

cara masak;
put the pepermint leaf,banana & yogurt/milk in a blender.and blend it for 10 second.ready to serve.

kek talam pandan

bahan-bahan;
(a)lapisan bawah
100g daun pandan,550ml air,pewarna hijau

(b)
150ml air santan, 50 g tepung beras,40 g tepung kacang hijau,80g gula,secubit garam

lapisan atas
4 biji telur,150 g gula halus,130 g tepung.

cara masak:

1.gaulkan daun pandan dengan air.kemudian campurkan dengan pewarna hijau.

2.campurkan (a) dan (b).kacau kuat dan gunakan api  kecil semara memasak supaya ia menjadi licin  dan pekat.tuangkan ke dalam dulang yang telah digris.kukus selama 15 min.

3.pukul gula dan telur.massukan tepung dan tuangkan ke lapisan bawah.

4.kukus selama 20min.biarkan ai sejuk dan potong menjadi kepingan.sedia dihidang.

  

brown sugar -yogurt

bahan-bahan:

unflavoured yogurt
brown sugar

cara masak:
put the brown sugar in the yogurt as many as you want and it will be delicious

bubur pulut hitam

bahan-bahan:

(a)
250g pulut hitam,50g pulut putih,5 helai daun pandan,2liter air

(b)
1 liter santan,(diperah kali yang ke 2),25 g gula atau cukup dirasa

(c)digaul
200ml santan (1 biji kelapa),secubit rasa garam

cara masak:

1.didihkan (a) di dalam periuk.kecilkan api dan masak sehingga pulut  menjadi pulut.

2.masukkan (b) dan masak sehingga mendidih.simpan dalam mangkuk.

3.campurkan 2 sudu teh santan pekat dari (c)bila menghidang

raspberry lassi

bahan-bahan:

1 cup plain yogurt,prefebaly greek-style
6ounces(1 1/3 cups) fresh rasberries
2 tablespoon agave nectar or honey,or more to taste
8 ice cubes,cracked into small place(about 1 cup)
1 teaspoon ground star anise

cara masak:

place the yoghurt,rasberries,agave syrup,and ice in a blender and run the machine until the mixture  is completely smooth.add the lime juice and staranise and process again for 30second.strain the mixture through a fine-mesh sieve to remove the seeds,if desired.divided the lassi between two glases and serve immediatly,or refrigagerate it for up 5 hours.

honey frozen yogurt

 bahan-bahan:

4 cups (32ounces) nonfat plain yogurt 
3/2 honey
1 cup wholemilk

cara masak:

1.place the yogurt and honey in a bowl and whisk to combine.add the milk and whisk until smooth
 2.transfer the yogurt mixture to the bowl or a ice-cream maker,& churn following the manufacturer

cream caremal

bahan-bahan:  

10 biji telur
1 tin susu pekat manis
1 tin air
2 cawan gula
1 cawan air yang dicampur dengan 1sudu tepung jagung
beberapa titis esen vanilla

untuk kuah caremal:
2 cawan gula


cara masak:
1.masukkan 10biji telur,1tin susu pekat manis,1 tin air,2cawan gula,1cawan air yang dicampur dengan 1 sudu tepung jagung &beberapa titis vanilla.campurkan semua sekali.
2.panaskan gula sampai brown 
3.kemudian kukus no .1 tadi

spinach mushroom and gruyere crepes

whole wheat crepes:(make abaout 8 crepes)

bahan-bahan:

1cup whole wheat pastry flour
1/8 teaspoon salt
1 1/4 cup whole milk,divided
2 large eggs,lighty beaten
2 tablespoon unsalted butter melted

filing:

2tablespoon olive oil
1/2 cup mineed shallot
3 1/2 cups (10 ounces) chooped white,cremini,or other fresh mushroom
salt and freshly ground black pepper
1 pound baby spinach,well rinsed and potted dry if needed
1/3 cup creme fraich 

asembling:

1/4 cup milk,if needed 
2tablespoon unsalted butter,melted for cooking the crepes

cara masak:
1.prepare the crepe butter place the flour and salt in a medium-size bowl and whisk to combine.add the melted butter and whisk untill the butter is smooth.you can also make the butter in a blander or with an immesien blender if you can prefer.cover the bowl with a plate and refrigerate 1 to 3 hours.

2.prepare the filling:heat the olive oil in a large skillet over madium heat.add the shallot and cook,stirring frequantly,until they soften,about 3 minutes.add the mushroom ,and season with salt & pepper to taste.cover the skillet and cook,stirring occansionally,until the mushroom are tendered,8 to 10 min.

3.add the spinach to the mushroom mixture & cook,covered,stiring frequantly,until the spinach wilts,about  5 min .(it may be necessary to add the spinach in two or three batches,depending on the size of your skillet)remove the cover & continue cooking until all the liquid has evaporated,about  5min .add the creme fraiche,if using.and stir to combine.set filling aside and keep warm.

4.when you'r ready to make the crepes.if the butter is too thick-it should have the consistency of thin pancake butter-add 2 tablespoon af milk and whisle to combine.

5.place a 12-inch cast-iron skillet.or a crepe pan over medium heat and when the pan is hot,brush with sone of the melted butter.pour 9 ladle 1/4 cup of butter info the center of the pan,lift the pan off the stove,and tilt and swirl the pan so that the butter spreads thinly across the bottom of the pan in a widering circle i don't worry if the crepe is not a perfect circle.they may be  same small holes.but again may be same of consequence as the crepes are meant to be thin.if the holes are large,you can immendiatly dot a bit  of butter on them .cook until tiny bubbles begin to appear in the crepe butter,depending on how hot the pan is,the crepe will ready to flip in 15 to 30 minwith a captula,lift up one coner of the crepe to check if the cook surface is lighty golde around the edges,and if soft,flip the crepe

6.sprinkle the cooked side with 1/4 cup of cheese,and spoon a scant 1/3 cup warm filing in a strip down the middle .by this time the second time side of the crepeshould be a light golden brown.fold all side of the crepe into the center to enclose the filing.turn the crepe over with a spatula,and cook until both sides are goldn brown,about 1 min ,serve immediatly,folded side down.alternavetely,keep the crepe warm in a 250'f oven while you repeat with the remaining crepes and filing.

7.repeat with the remainig butter and filing,whisking before making each crepe.make sure to also grease the pan lightly between each crepe.the buttermay thickeras it rest.if so, thin it with a tablespoon or two of milk as needed