Black Pepper Steak

Bahan steaknya; (boleh buat awal)

5 keping daging steak-Strip Loin Beef
2 sudu besar rempah steak- kalau tak ada boleh tumbuk lada hitam sahaja
Sedikit garam.

Cara-caranya

Perapkan daging steak dengan rempah dan garam.
Masukkan dalam beg plastik dan perap dalam peti sejuk. Sedia untuk digunakan.
Hari ni saya gunakan Pan Vantage, 5 keping tu ambil masa dalam 15 minit je...dah siap semua masukkan balik dalam pan, tutup api dan tutup pan supaya daging kita panas tapi moist masa nak menghidang nanti.

Kentang Putar

5 biji kentang- dicuci dan dikupas kulitnya
2 sudu mentega
Sedikit susu segar
Sedikit serbuk lada sulah
Sedikit garam

Cara-caranya

Rebus ubi kentang hingga betul-betul lembut bersama sedikit garam.
Bila dah masak lembut, toskan airnya.
Masa panas-panas tu, masukkan mentega, lada sulah dan susu.
Lenyek menggunakan masher untuk buat cucur pisang tu..hehehe
Sambil2 lenyek masukkan susu segar sedikit demi sedikit hingga kita dapat consistency yang kita suka. Kalau nak dapat macam kat KFC tu, kena lebihlan sikit susunya. Tapi Cik wan tak suka cair sangat :-)
Siap.

Coleslaw

Kubis segar
Carrot
Bawang besar
4-5 sudu mayonis
2 biji Cili padi-hehehe mat salleh tak letak ni, kita buat ikut tekak kita sikit
Asam limau nipis
Garam

Cara-caranya; (boleh buat awal)

Satukan mayonis dengan cilipadi, garam dan perah asam limau nipis. Kacau sebati.Tutup bekas dan simpan dalam peti sejuk. Dekat-dekat nak makan nanti gaulkan dengan sayur-sayur tadi, baru coleslaw kita fresh.
Sagat semua sayur termasuk bawang.(masukkan dalam beg plastik dan simpan dalam peti ais kalau tak dimakan terus)
Kalau untuk dimakan terus, bolehlah digaul masa tu jugak.


French Fries- goreng je yang dibeli kat kedai tu hehehe


Sos black pepper

1 botol kecik (rasanya dalam 250g) sos black pepper- saya guna jenama Life (anda boleh juga guna yang serbuk)
1 1/2 botol air- guna botol yang sama (botol sos tadi)
2-3 susu tepung jagung.-bancuh dengan sedikit air

cara-caranya

Masukkan semua sos dan 1 1/2 botol air ke dalam periuk.
Kacau hingga jadi panas.
Masukkan bancuhan tepung jagung dan kacau hingga menggelegak.
Tengok kepekatannya- yang cik wan buat hari ni agak cair, buat lebih pekat untuk nampak lebih cantik dan melekat pada dagingnya.
Siap.

Ikan Bakar Ala Sekinchan

IKAN BAKAR ALA SEKINCHAN


SAMBAL IKAN BAKAR


Bahan2
1 – 2 helai daun kunyit*
3 batang serai*
2inci kunyit hidup*
2 inci halia*
3 biji bawang merah*
3 biji bawang putih*
RM1.00 udang kering @ geragau* (*dikisar bersama)
20 – 25 biji lada kering – dikisar berasingan
Asam Jawa
Garam, gula dan serbuk perasa secukup rasa


Caranya
Tumiskan bahan kisar sehingga garing dan wangi.
Masukkan pula cili yang telah dikisar dan tumis sehingga terbit minyak.
Masukkan air asam jawa dan kacau rata.
Kemudian perasakan dengan garam, gula dan serbuk perasa secukup rasa.
Setelah mendidih, masukkan sedikit air dan tunggu sehingga masak.
Setelah masak bahagikan sambal kepada 2 bahagian.






CARA MEMBAKAR IKAN


Bahan2
Sambal ikan bakar
Daun pisang
Aluminium foil


Ambil separuh sambal ikan yang telah diasingkan tadi. Sediakan kuali leper dan panaskan kuali terlebih dahulu.
Sediakan aluminium foil dan daun pisang untuk membalut ikan.
Letakkan ikan di atas daun pisang dan siramkan sambal ikan tadi di atas ikan yang hendak dibakar dan balutkan dengan aluminium foil.
Kemudian letak di dalam kuali leper tadi.
Bakar dengan api perlahan sehingga masak.
Alihkan ikan bakar tadi ke atas pinggan hidangan, kemudian tuang baki sambal tadi ke atas ikan yang telah dibakar.

Chocolate Oatmeal Cookies

Approximately 48 cookies

Ingredients

1 cup (2 sticks) butter or margarine, softened
1 & 1/2 cups packed brown sugar (light or dark is fine)
1 cup sugar
2 eggs plus one egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups quick-cooking rolled oats
1 & 1/2 cups oat flour
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 teaspoon baking powder
1cup chocolate chips

Instructions

1. Beat butter and sugars in large bowl until light and fluffy. Blend in eggs, egg yolk and vanilla.

2. In a separate bowl, Stir together oat flour, oats, cocoa, baking powder and salt; gradually add to butter mixture, mixing well. Stir in chocolate chips.

3. Chill dough covered (I wrap mine tightly in plastic wrap) in your refrigerator for 12-24 hours.

4. When ready to bake, remove dough from fridge to sit at room temperature while oven preheats to 350 degrees F.

5. Using hands, shape dough into balls slightly smaller than a golf ball. Place on an ungreased cookie sheet, about 2" apart.

6. Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not overbake. Cool 10 minutes then remove from cookie sheet to wire rack.

7. Cool completely. Makes about 48 cookies. Store covered.

❈ Peanut Butter Caramel Chocolate Cupcakes ❈

Approximately 24 standard size cupcakes

Ingredients

❈ Cupcakes
1/2 cup butter, softened
1 and 1/2 cups sugar
2 eggs
2 tsp vanilla extract
1 and 1/2 cups all purpose flour
1/2 cup cocoa powder (I prefer dark cocoa)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk (regular milk will work, though buttermilk preferred)
Sea Salt
❈ Frosting
1/2 cup butter, softened (do not use margarine)
1 1/4 cup creamy peanut butter (the natural varieties that need to be kept in the fridge do not do well, so stick with a kind that does not need to be refrigerated for the best results)
1/4 cup caramel sauce (the kind you use for ice cream sundaes)
2-4 tablespoons of whipping cream (you can use milk or half and half)
1 3/4 cups powdered sugar
❈ Toppings - all optional
Caramel Sauce for drizzling
Sea Salt for sprinkling
Trader Joe's Truffles, or any other chocolate and caramel or chocolate and peanut butter candies you prefer

Instructions

Cupcakes

Preheat oven to 167 ℃

In a large bowl, beat together butter and sugar until light and fluffy. Add in eggs and vanilla, mixing well to combine. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Add half a dry ingredients to wet ingredients and mix well to combine, followed by half of buttermilk, mixing well to combine beating well after each addition. Add remaining dry ingredients, mix well, and finish with remaining buttermilk, mixing well to combine.

Line muffin pans with liners, and fill with batter, about 2/3 of the way full. If desired, top each cupcake with a pinch of sea salt prior to baking. Bake for approximately 15-20 minutes or until cupcakes spring back when lightly touched and/or toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely prior to frosting.

Frosting

Cream together butter and peanut butter until well blended and creamy. Add in caramel sauce and mix well. Add in powdered sugar, beating well, slowly adding in whipping cream until your desired consistency is reached. Beat for approximately two minutes. Add to cupcakes by piping or spreading. Top with a sprinkle of sea salt, a drizzle of caramel and truffles, if desired.