KUIH
MELAYU
Kuih Ros/Goyang
2 cawan tepg beras
1 cawan santan/susu
3/4 cawan gula
1 biji telur
1/4 tsp garam
Cara:
campurkan bahan2 di atas
dan goreng menggunakan acuan kuih ros
Puding Roti
2 tbs mentega cair
4 biji telur
8 tbs gula
4 cawan susu segar
Beberapa titik esen
vanilla
20 keping roti sandwich
Cara:
1.
Sapu sedikit
mentega pada bekas tahan panas berukuran 20 cm, ketepikan. Panaskan ketuhar
190degC.
2.
Pukul telur dan
gula sehingga kembang dan masukkan susu.
Titiskan beberapa titik esen vanila.
Masukkan roti. (Adunan ini juga
boleh dicampurkan menggunakan blender)
3.
Tuang adunan ke dalam loyang. Bakar 30-40 minit atau sehingga perang keemasan. Biarkan
sejuk sebelum dipotong.
Kek Gula Hangus (Sponge Caramel Cake)
Sumbangan : Puan Norelan Roslan, The Hague
Bahagian A:
2 cups sugar
2 cups hot water
Bahagian B:
2 cawan tepung gandum
2 tsp sodium bicarbonate
10 biji telur
4 tbs butter
¾ cups condensed milk
1 tsp vanilla essence
Cara:
Bahagian A:
1. Masukkan gula ke dalam periuk dan panaskan sehingga gula cair dan berwarna perang kehitaman di atas api yang sederhana kecil
2. Perlahankan api dan tuangkan air panas sedikit2 ke dalam periuk supaya gula hangus tidak terpercik kuat. (AMARAN! Gula hangus amat panas, jadi, berhati2 semasa menuang air panas)
Bahagian B:
3.
Panaskan
oven pada suhu 180 deg celcius
4.
Tapis tepung
gandum bersama soda bikabonat dan asingkan
5.
Pukul butter
dan susu pekat sehingga kembang
6.
Masukkan
telur dan esen vanilla dan pukul lagi sehingga kembang
7. Masukkan campuran tepung kedalam campuran telur dan kacau rata
8.
Campurkan
gula hangus dan kacau rata
9.
Tuang ke
dalam acuan kek dan bakar selama 50 – 60 minit.
Kuih
Kasui Temasik
Sumbangan : Puan Norelan Roslan, The Hague
300g gula pasir
150g gula kelapa
150g gula tebu (merah)
7 cawan air panas
(Larutkan gula dalam air panas. Biarkan sejuk)
420g tepung gandum
¾ cawan tepung ubi
1 ½ tsp garam
1 tsp kapur. Larutkan dalam sedikit air. Ambil 3 tsp airnya
Cara:
1. Campur kesemua bahan dengan air gula
2.
Gaul rata
dan tapis. Tuangkan ke dalam loyang
3.
Kukus selama
1 jam
4.
Setelah
sejuk, potong dan gaul dengan kelapa parut
Tips: Resipi ini menggunakan loyang
berukuran 10”x 10”
Kuih
Talam Ubi
Sumbangan : Puan Norelan Roslan, The Hague
Untuk lapisan bawah:
700g ubi kayu kuning –
parut dan timbang
100ml santan
300ml air
250g gula castor
Cara:
1. Masak kesemua bahan2 di atas sehingga pekat
2.
Tuangkan ke
dalam loyang dan kukus selama 25 minit
Untuk lapisan atas:
70g tepung beras
50g tepung jagung/ubi
1½ tsp garam
300ml santan
700ml air
Cara:
1. Bancuh semua bahan2 di atas
2. Tapis ke dalam periuk, masak sehingga naik wap dan agak pekat sedikit
3. Tuangkan ke atas lapisan bawah yang sudah dikukus
4. Kukus lagi sehingga masak
Tips: Kalau ubi nampak terlalu berair,
kurangkan air +-100ml
Kuih
Talam Keladi
Sumbangan : Puan Norelan Roslan, The Hague
Untuk lapisan bawah:
Bahan A
200g tepung beras
20g tepung ubi
1½ tbsp garam
700ml air
300ml santan pekat
Bahan B
200g keladi – buang
kulit, potong kecil dan timbang
Cara:
1. Bancuhkan kesemua bahan A, kacau rata dan sebati
2.
Tapiskan ke
dalam periuk – masak hingga naik wap
3. Kemudian masukkan bahan B – kacau sebentar hingga naik wap
4. Tuangkan ke dalam loyang 10x10x1 inchi, kukus selama 25 minit
Untuk lapisan atas:
100g tepung gandum
250g gula halus
4 biji telur
200ml santan pekat
400ml air
pewarna ungu
Cara:
1. Campurkan kesemua bahan2 di atas api, kacau rata sehingga naik wap
2. Sebelum curahkan bahan2 lapisan atas, cakar2kan dulu bahagian bawahnya dengan garfu
3.
Kukus selama
30 minit
Kuih Serimuka
Sumbangan : Puan Norelan Roslan, The Hague
Untuk lapisan bawah:
3 cawan beras pulut
1 sudu the garam
santan secukupnya
Cara:
1. Rendam beras pulut sekurang2nya selama 3 jam
2. Campurkan garam dan tuang santan sehingga sampai ke tahap beras pulut
3. Kukus selama 30 minit
4. Keluarkan dari kukus dan tekan2 pulut sehingga padat
5.
Kukus lagi
selama 5 minit
6.
Tuangkan
bahan lapisan atas dan kukus lagi sehingga masak
Untuk lapisan atas:
100g tepung gandum
250g gula halus
4 biji telur
200ml santan pekat
400ml air (termasuk air daun pandan)
Cara:
Campurkan kesemua bahan2 di atas api, kacau rata sehingga naik wap
Kuih
Bakar
Sumbangan : Puan Norelan Roslan, The Hague
2 cawan tepung gandum
3 ¼ cawan gula
4 biji telur (if kecik guna 5 biji)
4 cawan santan (1 tin jadikan 4 cawan, campurkan dgn air gula dan air daun pandan)
garam sedikit
daun pandan (blend dan jadikan sebahagian air santan)
Cara:
Campurkan semua bahan2 di atas. Tuang ke dalam loyang dan bubuh bijan. Bakar hingga masak
Kuih Lapis
Sumbangan : Puan Isma Shahlawati Ismail, The Hague
1.5 cawan gula } di masak hingga gula cair
1 tin santan dicampur air hingga menjadi 4 cawan santan cair
Karipap
Sumbangan : Datin Zarinah Md Shariff, Bukit Jelutong
4 OZ TEPUNG
2 CAMCA BESAR AIR AIS (air letak air batu)
Masukkan tepung & garam ke dalam mangkuk, masukkan butter.
Ambil pisau (butter) dan potong-potong butter sampai kecil,kemudian gaul ramas sampai halus.
Masukkan air sejuk dan uli sampai sebati.
2 TAHIL DAGING CINCANG (PAKAI TAHIL LAGI, AGAK JELAH)
SEDIKIT DAUN SADRI/PARSLEY/BAWANG
CARA:- Eh! malaslah nak type. Sure tau nak tumiskan.Kalau tak tau, cakap he!he!
CAKES
Devil
Chocolate Cake
Sumbangan: Puan Mazidah Mohamad, The Hague
200g self raising flour
45g cocoa powder
5g sodium bicarbonate
270g sugar
115g margarine
230g milk
5g vanilla essence
3 whole eggs
Method:
1. Flour + cocoa + sodium bicarbonate, sieve together then add in sugar.
2. Melt margarine
3. Add the dry ingredients with margarine and eggs
4. Slowly add in milk (make sure there’s no lump at the bottom of the bowl)
5. Grease container and pour the batter slowly and bake in oven with pre-heated 170 deg C for 1 hour
Chocolate
Crackles
Pineapple Banana Muffins
Sumbangan: Kellogg’s
½ teaspoon bicarbonate of soda
2 cups KELLOGG’s RICE BUBBLES lightly crushed
½ cup brown sugar lightly packed
Cheese Cake Cups
Submitted by: Diana Doerner (Internet)
ADD: to Meal Plan | Pantry | Nutri·Planner™
2 (8 ounce) packages cream cheese, softened
1 Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
3 Bake in preheated oven 15 minutes, until golden and set.
Banana Cake
Sumbangan : Noreen Husaini
4
oz butter
1 1/4cups sugar
1 1/2 cups self raising flour
3/4 tsp sodium bicarb
1/2 tsp salt
2
bananas - mashed
vanillla essence
2
eggs
hari tu i takde self raising flour..i guna plain flour ok gak.
Pancake
Sumbangan: Sendiri punye…perasan…
Bahan:
2 cawan tepung
2 biji telur
2 ½ cawan susu segar/santan
4 tbs gula
Cara:
1. Masukkan semua bahan ke dalam blender (kalau nak cepat). Kalau rajin ikutlah aturan.
2. Panaskan pan di atas api sederhana besar.
3. Sapukan butter dan tuangkan ¼ - ½ cawan adunan ke dalam pan.
4. Biarkan masak sebelah bawah sebelum diterbalikkan dan masak rata (emas kekuningan).
Chocolate
Cake
Cake
1 cup cocoa
1 cup water
1/2 cup
sugar
250g butter
250 g self-rising
flour
360 g castor
sugar
6 eggs
1 tbsp
vanilla
topping (2 options)
1 Option:
1 tin susu
pekat
1 cup cocoa
1/2 cup corn
oil
salt to
taste
2 tbsp
vanilla
2 Option:
cream cheese
pure
chocolate (cooking choc)/ cocoa/ pure choc rice
powder sugar
2 tbsp
butter
Well all i did was bancuh and cairkan the cocoa, water and sugar first..after mixing the flour,butter,sugar,eggs and vanilla baru i add in the cocoa mixture..sorry for not informing earlier..hehehe
ACTUALLY THIS RECIPE SAMA DGN YANG I ADA. THIS IS MY METHOD.
Serbuk koko.air dan gula tu perlu dimasak dgn api perlahan di atas api sehingga menjadi paste tapi jgn terlalu pekat. Biarkan sejuk barulah dimasukkan kedalam adunan yang lain. Mula-mula pukul butter dgn gula(tapi I kurangkan sehingga 320g gula shj sebab kalau 360g terlalu manis), kemudian masukkan telur sebiji demi sebiji diikuti dgn vanilla essence. last sekali tepung yang diayak dan coklat paste tadi.
Topping yang 1st tu memang agak leceh sikit sebab agak melekitdan terlalu manis. Kalau nak cuba Ok, semua bahan tu perlu dimasak atas api perlahan sehingga pekat dan berkilat, barulah dituang atas kek.
I hope this is the correct methods. Kalau salah jangan marah,,,,
Cupcakes
Ingredients:
125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Approximately 2 tablespoons milk
1 packet instant royal icing food colouring – for preference, colour pastes
specialist cake decorations of choice
e.g. wafer roses, sugar flowers, dolly mixtures, and sprinkles
1 x 12-bun muffin tin
12 muffin papers
Steps:
Preheat the oven to 200C and line the tin with the
muffin cases.
It couldn't be simpler to make cup cakes: just put all the ingredients except
for the milk in the processor and then blitz till smooth.
Pulse while adding milk, to make for a soft, dropping consistency, down the
funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in
the eggs one at a time with a little of the flour.
Then add the vanilla extract and fold in the rest of the flour, adding the milk
to get the dropping consistency as before.
I know it looks as if you'll never make this scant mixture fit 12 bun cases,
but you will. I promise you this mixture is exactly right to make the 12 cup
cakes, so just spoon and scrape the stuff in, trying to fill each case equally,
judging by eye only of course.
Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked
and golden on top. As soon as bearable, take the cup cakes in their cases out
of the tin and let cool, right way up, on a wire rack.
Once they're cool, make up a big, uncoloured batch of royal icing, and then
remove a few spoonfuls at a time to small bowls.
Using a bamboo skewer, add small dots of colours from the paste-tubs, stirring
with a teaspoon and then adding more colouring, very slowly, very cautiously
(pastel works best here, whatever your everyday aesthetic) until you get the
colour you want.
Use teaspoons to coat the cupcakes with icing and leave each a moment to dry
only slightly, on the surface, before sticking on a rose, daisy or whole stash
of decorations.
Tiramisu
(Vegetarian)
Sumbangan: Pn Basha Azmi, The Hague
Bahan
A:
6
camt nescafe
1/2
cwn air
Bahan
B:
250ml
whipping cream / mascarpone
250g
mascarpone
1/2
cwn gula
24 kpg
Biskut sponge finger
Cara:
1.
Campurkan
bahan-bahan A, dan ketepikan
2.
Putar
whppg cream, gula sampai kembang
3.
Masukkan
mascarpone, putar dan ketepikan
4.
Celup biskut
(sekejap / sebelum biskut hancur) ke dalam bahan A, atur dalam bekas
5.
Cedok
sebahagian bahan B dan ratakan di atas lapisan biskut sehingga menutupi biskut
6.
Ulang langkah
4-5 sehingga cream habis
7.
Tabur serbuk
coklat
8.
Sejukkan
di dalam peti sejuk +-6 jam
Carrot Cake
Sumbangan: Pn Basha Azmi, The Hague
Ingredient
A:
3/4
cup oil
200-240g
sugar
3 eggs
& 1 tsp van essence
Ingredient
B:
180g flr
1tsp
bkg powder
1
tsp bic soda
1
tsp cinnamon
1/2
tsp salt
Ingredient
C:
1
cup grated carrot
1
cup chopped walnut
Mix
all ingredients
Steps:
Preheat
oven to 160degC
Line
and grease a 24cm round tray
Beat
all A ingredients, set aside
Sift
all B ingredients, set aside
Mix
all C ingredients, set aside
A+B+C
mix in machine
Bake
for 1 hr
Icing
:
1
tbsp butter at room temp
200g
cream cheese
80g
sifted icing sugar
1/2
tsp orange essence
mix
all in a bowl till light and cream and spread on the cake.
NASI
Nasi Egypt
Sumbangan: Pn Basha Azmi, The Hague
Ingredients :-
5 cawan beras basmathi
8 cawan air
1 camb minyak sapi
1 camb minyak masak
1
inci kulit kayu manis
1
biji bunga lawang
3
biji bunga cengkih
2 helai daun pandan
1 batang carrot (diparut)
2 sudu besar susu pekat
2 sudu kecil garam
pewarna kuning
1 inci halia } di hiris
1 biji bawang besar }
Cara :-
1. Didihkan air dan halia, daun pandan, carrot, garam dan susu pekat
2. Tumiskan kulit kayu manis, bunga lawang, bunga cengkih dan bawang di dalam campuran minyak sapi dan minyak masak.
3.
Setelah air
mendidih, masukkan beras dan bahan tumis dan biarkan sehingga nasi masak.
4.
Renjis
dengan pewarna kuning dan gaul rata.
Sushi
Sumbangan: Mariko , The Hague
Bahan Sushi Seasoning:
2 tsp sugar
2 tbs salt
4 tbs rice vinegar
Steps:
Mix all ingredients of
Sushi Seasoning and put aside.
boil 4 cups of japanese
rice
mix rice with seasoning
and make sure not to break the grains so that it won't get sticky. Let cool
Scoop about 2 tbs of
rice on seaweed and leave 1 cm of space on edges
Put a slice of cucumber/fish/meat
in the center and roll the seaweed.
Cut the roll into about
2cm tall sushi and serve.
Nasi ayam
Sumbangan: Ilmal Azmi , The Hague
Nasi
Bahan:
7 ulas bawang putih
1.5 inch halia
1.5 camt jintan putih (cumin)
1 batang serai – dititik
5-6
cawan beras
½ camt
minyak bijan
Cara:
1.
Kisar bawang
putih, halia dan jintan putih dan tumis
2.
Masukkan serai
dan tumis hingga sebati
3.
Masukkan beras
dan tumis hingga sebati.
4.
Tambah
air rebusan ayam secukupnya
5.
Campurkan
minyak bijan dan biarkan sehingga air kering dan nasi masak
Sup Ayam
Bahan:
1 ekor ayam
1.5 inch halia
1 biji bawang merah
2 ulas bawang putih
½ camt minyak bijan
½ camt lada putih
Garam secukup rasa
Cara:
Titikkan
halia, bawang dan bawang putih
Masukkan
ke dalam periuk yang berisi air dan rebus kan bersama ayam yang telah dibersihkan
Masukkan
juga minyak bijan dan lada putih dan rebus sehingga ayam masak.
Masukkan garam secukup rasa
Setelah
masak, keluarkan ayam dan goreng hingga garing.
Cili
Bahan:
Cili merah,
Bawang putih
Halia (optional)
Gula
Garam
Cuka
Sup Ayam (bahagian berlemak)
Cara:
Kisar
cili, bawang putih dan halia. Campurkan gula, garam, cuka dan sup
ayam
Cili
Bahan:
Kicap
Bawang putih
Sup Ayam (bahagian berlemak)
Gula
Garam
Cara:
Kisar
bawang putih dan campurkan semua bahan-bahan yang lain.
MASAKAN AYAM
MASAKAN AYAM
Ayam
Masak Merah
Sumbangan: Yani, The Hague
Ingredients :-
Chicken
Blended Chili
Onion 1/2
Garlic 3
Ginger 2 slice
Serai 1 batang - diketuk
Fresh Tomato 1 biji - hiris
Tomato Puree 1 senduk
Bunga Lawang 1 biji
Cinnamon 1 batang
Fresh Milk (anggaran sendiri lah yeak )
Kicap manis secukup rasa
Seasoning
Method :-
Blend Onion, Garlic & Ginger dan
tumis. Setelah agak kuning masukkan Bunga Lawang & Cinnamon dan masukkan
blended chili dan biarkan sekejap. Kemudian masukkan serai, kicap manis
& seasoning dan masukkan Ayam dan biarkan sehingga hampir masak. Akhir
sekali masukkan hirisan tomato, tomato puree & fresh milk dan masak dgn api
kecil . Bila sudah masak hidangkan panas-panas dgn nasi beriani atau nasi putih
dan apa lagi.....oooppppsss jgn lupa baca doa makan !
Hati Ayam
Sumbangan: Sharin, The Hague
Bahan:
Haiti
Ayam
Susu
Bawang
besar – tumbuk
Bawang
besar - hiris
Bawang
Putih – tumbuk
Serbuk
kunyit
Serbuk
ketumbar
Serbuk
jintan manis
Serbuk
kari ayam/daging
Serbuk
cili
Garam
Gula
Cara:
Rendam
hati di dalam susu semalaman
Buang
susu
Tumis
bawang tumbuk sehingga wangi dan masukkan hati
Campurkan
bahan-bahan rempah yang lain dan masak sehingga enak rasanya
MASAKAN DAGING
Daging Palembang
Sumbangan : Restoran Shahanim,
Pekan Kapar, Kelang, Selangor
1 kilo daging
½ cawan pati santan
7 ulas bawang merah } dihiris
3 ulas bawang putih } dihiris
2.5 cm kulit kayu manis
1 kuntum bunga lawang
2 kuntum bunga cengkih
3 biji buah pelaga
1 sudu besar serbuk kari / 3 helai daun kari
2 tbs air asam jawa / tomato sos
½ cawan kicap pekat (kalau dapat kicap Cap Kipas Udang memang sedap)
1 tsp cili boh (atau mengikut kepedasan yang
tersendiri)
Secubit gula
Garam secukup rasa
Minyak masak secukupnya
Bahan giling:
1 tsp ketumbar
1 tsp jintan kasar/manis
1.5 tsp lada hitam
5 cm lengkuas
1.2 cm halia
Cara
1.
Potong
daging sebesar lebih kurang 3-4 cm lebar
2.
Perapkan
daging bersama bahan giling, kicap dan serbuk/daun kari selama lebih kurang ½
jam
3.
Panaskan
minyak dan tumis kan bawang merah dan bawang putih.
4.
Setelah naik
wangi dan bawang menjadi agak garing (tidak hangus), tumiskan cili boh sehingga
agak garing.
5.
Kemudian
tumiskan bunga lawang, bunga cengkih, buah pelaga dan kulit kayu manis
6. Setelah agak garing, masukkan daging bersama2 bahan perap
7. Bila air daging sudah agak kering, masukkan air asam/sos tomato serta santan, garam dan gula dan masak lah sehingga santan agak kering.
Pepper Steak
1 1/2 pounds round or flank steak
1 1/2 cups thinly sliced onion
2 cups canned tomatoes, chopped
1/2 teaspoon ground black pepper
Reduce heat, saute onions for 5 minutes.
SAYUR-SAYURAN
Kuah Dhal
Sumbangan : Puan Mani, The Hague
Bahan:
Dhall
(orangy small size)
Bawang
putih (tumbuk)
Kunyit
Jintan
manis
Ketumbar
Serbuk
kari
Minyak
masak
Halba
campuran
Bawang
merah
Halia
(tumbuk)
Cili
kering
Sayur-sayuran
(seperti terung, lobak, dsbnya)
Cara:
Basuh
dhall dan rendam dhall semalaman
Panaskan
minyak masak dan tumis halba campuran, bawang merah, halia, cili kering dan
kacau sehingga wangi
Masukkan
dhall dan rebus sehingga agak lembut
Masukkan
bawang putih, kunyit, jintan manis, ketumbar dan serbuk kari dan biar sehingga
mendidih dan dhall menjadi lembut
Masukkan
sayur-sayuran sehingga masak
SOUP
Cream of Mushroom Soup
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French Onion
Soup
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: French Onion Soup
Categories: Soups, Ceideburg 2
Yield: 1 servings
3 tb Butter
1 tb Light olive oil or fresh
-peanut oil
8 c Thinly sliced onions (2 1/2
-pounds)
1/2 ts Each salt and sugar (sugar
-helps the onions to brown)
2 tb Flour
2 1/2 qt Homemade beef stock, (see
-following recipe for
-stock), at
Least 2 cups of which
-should be hot
4 To 5 tablespoons Cognac,
-Armagnac, or other good
-brandy
1 c Dry white French vermouth
The following three recipes are from the book by Julia Child that I
was raving about the other day. They actually produce two dishes;
the basic butterflied chicken recipe can stand alone or be used as
the starting point for all sorts of variations++the Mustard Coated
Chicken is just one of the possible take-offs using it. It's nicely
hoity-toity in appearance and tastes great.
This is certainly one of the all-time favorites. The canned and
packaged onion soups I've tried have been very good, and the only way
to better them is for you to have your own beautiful beef stock.
However, bought onion soup will benefit from the flavor additions
suggested here. TIMING: For most delicious results, you want a slow
simmer for 2 3/4 to 3 hours.
SPECIAL EQUIPMENT SUGGESTED:
A food processor with slicing blade or a hand slicer is useful for the
onions; a heavy-bottomed 3-quart saucepan with cover for onion
cooking and simmering.
Browning the onions - 40 minutes. Set the saucepan over moderate
heat with the butter and oil; when the butter has melted, stir in the
onions, cover the pan, and cook slowly until tender and translucent,
about 10 minutes. Blend in the salt and sugar, raise heat to
moderately high, and let the onions brown, stirring frequently until
they are dark walnut color, 25 to 30 minutes.
Simmering the soup. Sprinkle in the flour and cook slowly, stirring,
for another 3 to 4 minutes. Remove from heat, let cool a moment,
then whisk in 2 cups of hot stock. When well blended, bring to the
simmer, adding the rest of the stock, the Cognac or brandy, and the
vermouth. Cover loosely, and simmer very slowly 1 1/2 hours, adding a
little water if the liquid reduces too much. Correct seasoning.
Ahead-of-time note: May be prepared in advance; chill uncovered, then
cover and refrigerate or freeze.
Serving. Serve the soup as it is, accompanying it with French bread
and a bowl of grated Swiss or Parmesan cheese, or gratine it as
follows. Makes about 2 1/2 quarts, serving 6.
VARIATION:
ONION SOUP GRATINEED: When onion soup is a main course, bake it in
the oven with cheese and toasted French bread, and bring it all
crusty and bubbling to the table. A big salad, more bread and
cheese, and fruit could finish the meal,; accompanied by a bottle or
two of fruity white wine, like a sauvignon blanc or even a
gewurztraminer.
MANUFACTURING NOTE: Be sure you have a homemade type of bread with
body here because flimsy loaves will disintegrate into a slimy mass;
a recipe for your own homemade French bread also follows.
12 or more Hard-Toasted French Bread Rounds (follows, too) [I left it
out. S.C.] 1 to 2 ounces Swiss cheese, very thinly sliced Ingredients
for the preceding French Onion Soup, heated 3/4 to 1 cup finely
grated Swiss or Parmesan cheese
SPECIAL EQUIPMENT SUGGESTED: A lightly buttered 3-quart ovenproof
casserole or baking dish about 3 inches deep - good-looking if
possible. Assembling and baking - about 30 minutes. Preheat the oven
to 425F and set the rack in the lower middle level. Line the bottom
of the casserole with half the slices of toasted French bread, and
spread over them the sliced cheese. Ladle on the hot onion soup and
float over them a layer of toasted bread, topping with the grated
cheese. At once set in the preheated oven and bake for 20 to 30
minutes, until the cheese has melted and browned nicely. Serve as
soon as possible, if you dally too long, the toast topping may sink
into the soup.
From "The Way to Cook", Julia Child, Alfred Knopf, 1989. ISBN
0-394-53264-3
Posted by Stephen Ceideberg; September 16 1992.
Tomato Soup
INGREDIENTS:
7 onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh
parsley
3 bay leaves
1/4 cup salt
3/8 cup white sugar
2 teaspoons seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic salt
DIRECTIONS:
Remove bay leaves and blend
tomato mixture in batches in a food processor or blender, then run through a
sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and
garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2
hours, until thickened.
SAMBAL
Sambal Goreng Jawa
From: Restoran Shahanim, Pekan Meru
Cili Hijau }
Cili Api } di hiris nipis
Cili
Merah }
Bawang
Besar }
Ikan
bilis
Belacan
Air asam jawa
Taucu (optional)
¼ cawan minyak
caranya:
Panaskan minyak di atas api yang sederhana
tinggi. Tumis
cili-cili, bawang dan belacan sehingga garing.
Masukkan ikan bilis dan goreng hingga garing. Kemudian, masukkan air asam, garam dan secubit gula. Kalau suka, boleh
campurkan tauchu.
Makanan Ringan
Kerepek Jejari Udang
From: Pn Basha Azmi, The Hague
4.5 sudu besar jintan manis ) blend
100g udang kering
)
2 biji bawang besar
) blend
10
ulas bawang putih )
2kg
tepung
2
sudu besar garam
0.5
cawan minyak panas
3 sudu besar serbuk cili
2 biji telur
segenggam daun sup/daun kari
caranya:
Tepung dicampur garam, minyak panas, telur, cili dan daun
sup yang dicincang (atau daun kari) dan campur bawang dan jintan.
Uli dan di gelek dgn mesin mee...
Mee Kuning
From: Pn Norelan Roslan, The Hague
500g tepung gandum
1 biji telur }
1
tsp garam
} di campur dalam 1 cawan
1
tbs sodium bikarbonate } dan ditambah dengan air sehingga cawan penuh
¼ tsp perwarna kuning telur }
Air
untuk merebus mee
caranya:
Uli
tepung dengan campuran telur. Kemudian gelek dengan mesin pasta.
Laksa Johor
From: Mariam Yusof, Internet
Saiz Hidangan : 10 Orang
500 gm ikan tenggiri(rebus ambil
isi)
150 gm udang kering (rendam -mesin)
sekeping isi ikan kurau kering (bakar mesin)
20 biji bawang kecil
20 tangkai cili kering
10 biji bawang putih
1 inci halia
2 senduk kari ikan (adabi)
10 keping asam keping
1 biji kelapa (kerisik)
1 biji kelapa (ambil santan 10 cawan)
5 batang serai
2 inci lengkuas (ketuk)
1 paket sphageti (rebus 10 minit)
50 sen taugeh
Daun selasih/kesom
Timun (buang isi/biji) racik halus
Limau kasturi
Lobak asin halus
Sambal belacan
Cara:
1. Cili kering,
bawang kecil dan bawang putih,serai, udang kering hendaklah dimesin dan
diasingkan.
2. 1/2 cawan minyak di masukkan kedalam periuk dan tumiskan cili mesin,diiukuti
dengan bawang. biarkan garing sedikit.
3. Bancuh serbuk kari dengan air dan masukkan kedalam tumisan tadi dan diikuti
dengan isi ikan, udang serai, asam keping, kerisik, santan, isi ikan keriang
dan jangan lupa rasa garam dan gulanya secukup rasa.masak sehingga semuanya
sebati.
Tip: Untuk lebih perisa sediakan semalaman
baru dihidangkan.jika terlalu pekat campurkan denga air atau santan
Roti Manis
From: Pn Norelan Roslan, The Hague
Ingredients:
500g flour
100g sugar
1 egg (optional)
I tbsp yeast
60g butter/oil
1mug warm water
Method:
Knead all the above and let it rest for 30 mins until the dough rises to double
its previous size
Knead again
Shape dough to your desire 
Rest shaped dough for 30 mins
bake in oven between 180-200deg C for 18-20 minutes (till lightly brown).
Biskut
Oatmeal Raisin Cookies
From: Pn Norelan Roslan, The Hague
140g butter, softened
120g lightly packed brown sugar
100g granulated sugar
1 egg
2 tbsp water
2 tsp vanilla
115g all purpose flour
3/4 tsp baking soda
1 tsp cinnamon
3 cups oats
150g raisin
Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy
Combine flour, soda and cinnamon
Add the creamed mixture, beating on low speed until blended.
Stir in oats and raisins.
Drop dough by heaping tablespoonsfuls on greased baking sheets
Press flat for crisp cooking
Leave mound for chewy cookies.
Bake at 180 C for 12 - 15 minutes or until edges are golden brown.
Dont overbake.
Makes about 30 cookies.
Instead of raisin you can use 1 cup chocolate chips.