Yana's World: filling and paste

Showing posts with label filling and paste. Show all posts

01 December 2016

Sambal Kicap

Yana World 3:44 PM 0 Comments

Resepi: Sambal Kicap

Salinan dari: FB Mama G Food Industries

Sumber gambar: FB Mama G Food Industries

Bahan-bahan

✔segenggam bawang putih

✔segenggam bawang merah

✔segenggam cili api (nak extra pedas tambah lagi cili)

✔perahkan lebih kurang 12 biji limau. Buang biji dan ambil airnya.

Cara- Membuatnya:

1. Gorengkan semua bahan (kecuali limau dan air limau) dengan minyak sampai layu.

(tips xnak bg meletop cili ketika goreng, just potong2 atau tumbuk sikit cili)

2. Tapiskan semua bahan dan campakkan ke dalam blender.

3. Kemudian di dalam blender, bahan yang digoreng sampai layu tadi di masukkan bersama 5 - 6 keping kulit limau. Haa ini rahsia nak bikin sambal kicap sedap. Nanti masam masam limau akan ada dalam sambal.

Pahit ke? Oh tidak. Yang pahit sebenarnya ialah biji limau, bukan kulit limau. Pastikan tiada satu pun biji limau tersesat masuk dalam blender ok!

4. Kemudian masukkan kicap manis. Kenapa kicap manis? Sebab rasa manis masin dan cukup. Tak perlu susah-susah nak adjust.

Banyak mana kicap? Jika nak cair letak banyak, jika nak pekat letak sikit. Kami suka versi pekat.

5. Kemudian blendkan guna teknik pulse - 2 saat off, 2 saat off, 2 saat off sampai semua hancur. Baru semua bahan akan bergaul rata. Kami cadangan jangan blend sampai hancur, ada serat-serat bawang dan cili baru sedap!

6. Kemudian masukkan air perahan limau dan kacau rata. Siap dah!

Boleh masukkan sambal kicap dalam balang kuih raya dan simpan dalam peti ais. Sambal ni boleh tahan lama. Berbulan-bulan lamanya. So next time boleh ambil je bila nak guna. Mudah kan?. sambal kicap ni juga boleh makan dengan pisang goreng. Nak makan dengan mee/meehun/kueytiaw goreng pun boleh. Malah jika nak makan ngan nasi putih dan telur mata pun boleh!

19 February 2014

Blueberry Blast Sauce

Yana World 4:32 PM 0 Comments

Blueberry Blast Sauce

makes approximately 4 cups

4 cups fresh or frozen blueberries (unsweetened)

1 cup orange juice

1 ½ cup granulated sugar

1 ½ teaspoon almond extract

Combine berries, juice and sugar in a medium saucepan over medium high heat. Bring to a boil, stirring occasionally. Boil until all berries are soft enough that they burst under light pressure. About 3-5 minutes.

If you like your mixture smooth, transfer to a blender and puree on high until all blueberries are pureed, about 15-30 seconds.

Serve and enjoy!

Cook’s note: This sauce is EVEN better the next day!

15 February 2014

Orange Amaretto Syrup

Yana World 4:32 PM 0 Comments

Orange Amaretto Syrup

makes approximately 1 cup

1½ cups orange juice

¼ cup granulated sugar

1 tablespoon orange zest

1 tablespoon unsalted butter

1 teaspoon amaretto liqueur (or almond extract)

Pinch kosher salt

½ tablespoon corn starch

1 tablespoon cool water

Combine juice, zest and sugar in a medium saucepan over medium high heat. Stir to combine ingredients. Cook until reduced by half (about 15-20 minutes). Add butter, amaretto and salt. Stir to combine.

Combine corn starch and water in a jar. Cover and shake the living tar out of it. Pour slurry into orange syrup and stir.

03 February 2014

Jeruk

Yana World 5:21 PM 0 Comments

Jeruk

Rendam dgn garam semalaman

Esoknya...bersih dan toskan

Masak gula dgn air...sejukkan..

Masukkan air gula td..biar buah tu tenggelam sikit...ready utk dimakan...simple

Vegan Shortening

Yana World 4:24 PM 0 Comments

Vegan Shortening

Vegan Shortening Recipe

¾ cup refined coconut oil

¼ cup canola oil, safflower oil, or sunflower oil

1) Melt and mix your fats

Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth shortening is dependent on the mixture solidifying as quickly as possible after it's mixed. This smoothness depends on the fats solidifying before they get a chance to separate. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the canola oil.

2) Transfer the Vegan Shortening to a mold and freeze

Process for 1 minute, scraping down the sides halfway through the duration. Pour the mixture into a mold such as an ice cube tray and place it in the freezer to solidify. An ice cube mold works well. The vegan shortening should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 3 months or wrapped in plastic wrap in the freezer for up to 2 years. This recipe makes 1 cup, 215 grams, or the equivalent of 2 sticks Vegan Shortening..

01 February 2014

Homemade Strawberry Syrup

Yana World 4:33 PM 0 Comments

Homemade Strawberry Syrup makes about 1 pint syrup

1/2 pound ripe strawberries, washed and hulled

1/2 cup sugar

1 tablespoon vanilla bean paste (or vanilla extract)

In a medium saucepan combine strawberries and sugar. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover.

Remove from heat, add vanilla and stir. Enjoy warm on pancakes. Allow to cool to room temperature before using for ice cream and cocktails

Enjoy!

22 January 2014

Garlic Butter Spread

Yana World 3:40 PM 0 Comments

Garlic Butter Spread

Resepi asal:Steve (Jamie Oliver Forum)

Sumber:ijayuji

Bahan-bahan:

4 sudu besar mentega atau marjerin

1 sudu bawang putih yang telah diketuk dan dicincang halus.

2 sudu teh oregano kering

1 sudu kecil garam atau kurang

1 sudu kecil lada sulah

*tambahan; boleh campurkan dengan serbuk parmesan juga

Cara:

Satukan semua bahan-bahan di atas sehingga sebati dan boleh digunakan untuk sapuan atas roti, lebihannya boleh disimpan dalam peti ais dan boleh digunakan kembali.

21 January 2014

Jem Mangga (Home Made)

Yana World 3:38 PM 0 Comments

Jem Mangga (Home Made)

Bahan-bahannya

600gm isi mangga + 250ml air di kisar halus

400gm isi mangga di potong dadu kecil

500gm gula pasir

1 sudu makan jus limau nipis

Cara membuat:

1. Masak mangga yang sudah di kisar di dalam periuk hingga airnya kering sedikit.

2. Masukkan gula pasir, potongan mangga yang di dadu dan jus limau nipis. Masak lagi sambil di kacau hingga pekat.

3. Setelah cukup pekat, matikan api dapur. Masukkan jem kedalam botol sejukkan dengan menyimpan di dalam peti sejuk.

17 January 2014

Sapuan Coklat & Hazelnut

Yana World 3:41 PM 0 Comments

Sapuan Coklat & Hazelnut

By: AlongRoz@HomeKreation

(Hasil 500g)

BAHAN2:

375g Coklat (coklat makan yg bemutu tinggi) - cairkan

125g Hazelnuts

2 sb Minyak

2 sb Gula Perang Halus

1 sb Serbuk Koko

½ sb Esen Vanilla

BAHAN2:

1. Bilas botol kaca dgn air panas utk menyahkan kuman & keringkan.

2. Masukkan hazelnuts ke dlm food processor & kisar halus.

Masukkan minyak, koko, EV & blend.

Masukkan coklat yg sudah di cairkan & blend sehingga sebati & halus.

3. Masukkan ke dlm botol kaca tadi & di tutup.

Biarkan sejuk pd suhu bilik & pekat sebelum di gunakan.

4. Campuran ini boleh tahan selama sebulan pd suhu bilik.

01 December 2016

Sambal Kicap

19 February 2014

Blueberry Blast Sauce

15 February 2014

Orange Amaretto Syrup

03 February 2014

Jeruk

Vegan Shortening

01 February 2014

Homemade Strawberry Syrup

22 January 2014

Garlic Butter Spread

21 January 2014

Jem Mangga (Home Made)

17 January 2014

Sapuan Coklat & Hazelnut

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