Naz &Tasty: 2012

23 May 2012

CREAMPUFF

Choux Pastry:

1/2 cup (70 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (57 grams) unsalted butter

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Egg Wash Glaze:

1 large egg

1/8 teaspoon salt

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Garnish:

Powdered (Confectioners or icing) sugar

*Preheat oven and place rack in center of oven. Line a baking sheet with parchment paper.

Choux Pastry:

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.

For whipped cream:

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

To Assemble:

Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

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KEK LAPIS

Bahan

525 gm mentega
500 gm gula halus
200 gm tepung gandum
1½ sudu teh baking powder
½ tin susu pekat
18 biji telur
3 sudu mkn serbuk kayu manis atau rempah kek lapis
2 sudu kecil pati vanilla

Cara

Tepung gandum dan baking power diayak bersama sebanyak 3 kali dan ketepikan.
Asingkan putih dan kuning telur.Putih telur dan gula dipukul bersama sehingga menjadi meringue.Didalam mangkuk lain pukul butter,vanilla sehingga putih dan masukkan kuning telur sedikit demi sedikit.Pukul hingga kembang.Kemudian disatukan kedua-dua bahan.Masukkan tepung ke dalam adunan mentega,diikuti dgn susu pekat. Pukul sebati lebih kurang 2 min lagi pada kelajuan medium.Bahagikan adunan kepada 2 bahagian.Satu bahagian dicampurkan dengan rempah dan kacau sebati
Tuang 1½ senduk adunan ke dalam acuan yang telah disapukan mentega dan dibakar mengunakan api atas dan bawah. Bila lapisan pertama telah masak(perang) tuang pula adunan berempah diatasnya iaitu 1½ senduk adunan.Ulangi proses yang sama sehingga selesai.

*Balut dgn kertas minyak atau foil.

KERABU SUHUN

Bahan-bahan:
15 ulas bawang kecil - hiris halus
2 biji buah tomato - potong enam
2 paket suhun - dicelur
5 biji cili padi - tumbuk
1 pokok daun bawang - hiris
1 pokok daun ketumbar - hiris
2 batang serai - hiris
50 gm udang basah - buang kulitnya
2 ekor sotong - saiz besar dan potong bulat
10 biji fishball-potong empat
5 biji limau nipis - perah airnya
2 sudu besar kicap nampla/sos ikan
Garam dan gula secukup rasa

Cara Menyediakan:
1. Rebus fishball,udang dan sotong hingga masak. (Anda boleh menyimpan air rebusannya untuk dijadikan stok).
2. Suhun yang telah dicelur dicampurkan dengan bahan-bahan di atas. Gaul hingga rata. Sekiranya terlalu kering, tambahkan sedikit air rebusan tadi.
3. Boleh dihidangkan begitu sahaja atau dijamu bersama nasi putih dan hidangan lain.

CHICKEN VARUVAL

Marinade
1/2 kg of boneless chicken
1 tsp turmeric powder
2 tbsp ginger garlic paste (ginger - 2 inch, garlic - 5 cloves)
½ tsp red chilly powder
1 tsp salt - to taste
200 ml oil - to deep fry

Wash and clean the chicken in running water. Cut the chicken into medium size cubes
(about 4 cm).Marinate the chicken with1/2 tsp turmeric powder ginger garlic paste
and salt for 2 hrs.Heat the oil in a wok and deep fry the marinated chicken pieces till it is half cooked.
Keep aside.

2 tbsp finely chopped ginger
2 tbsp finely chopped garlic
2 large size red onion –thinly slice
2 tomatoes-chop coarsely
2 green chillies -slice
2 red chillies-slice
2 sprig of curry leaf
2 bay leaf
1 tsp red chilly powder
1 tsp tumeric powder
2 tbsp ghee/oil
star aniseed , cinnamon stick, bay leaf
salt and pepper to taste

Heat 2 tbsp ghee in a wok/kuali.Add chopped ginger and garlic,stir till golden brown then add in sliced onion, tomatoes,chillies ,curry leaf. star aniseed , cinnamon stick, bay leaf.Keep stirring for 5-8 minutes.Finally add in the fried chicken,turmeric and chilly powder and 2 tbsp of water.Mix well for few minutes,then turn off the heat .Ready to be serve with chicken biryani