INGREDIENTS

• 3/4 cup powdered sugar, plus extra for garnish
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon orange zest
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2 cup cooked short-grained rice
• 1/3 cup toasted pine nuts
• 6 sheets fresh phyllo sheets or frozen, thawed
• 3/4 stick (3 ounces) unsalted butter, melted

DIRECTIONS

1. Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
2. Preheat the oven to 375 degrees F.
3. Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
4. Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

BAHAN-BAHAN

• 1 genggamEbi/udang kering (rendam air panas)
• 50 gramberas (rendam air biasa 1 jam lalu tiriskan)
• 50 gramkacang ijo (rebus setengah matang)
• 1 buahtomat segar (cincang halus atau.blender)
• 2 buahcabe hijau (utuh)
• 1 lembardaun salam
• 3 butirbawang merah (cincang)
• 6 butirbawang putih (haluskan)
• 1 cmjahe (haluskan)
• 1 sdtketumbar halus
• 1 sdtjintan bubuk
• 1/2 sdtkunyit bubuk
• 1 sdtcabe bubuk
• 1/2 sdtmerica bubuk
• 1/4 sdtkayu manis bubuk (bisa pakai yg batang)
• 1 butircengkih
• 1 butirkapulaga (skip jika tdk pny)
• 4 sdmdaun ketumbar (.skip jika tdk punya)
• 2 sdmpasta tomat (jika tdk pny tambah jmlh tomat segar)
• secukupnyaAir panas
• seleraGaram dan penyedap sesuaikan
• 1 butirloomi / black lime (skip jika tdk ada)

Langkah

1. Ebi atau udang kering yg sudah.direndam akan jadi seperti ini, lalu tumbuk kasar. Sisihkan.
2. Tumis bawang merah cincang hingga layu, masukkan bawang putih&jahe yg sudah dihaluskan,tumis hingga harum
3. Masukkan ebi yg.sudah ditumbuk kasar_aduk___tumis hingga harum
4. kunyit bubuk,ketumbar bubuk,cabe bubuk,jintan bubuk,merica bubuk, daun salam, cabe hijau utuh, kapulaga, cengkeh,kayu manis, garam, penyedap aduk rata
5. Masukkan pasta tomat___ aduk2 rata tumis 1 menitn
6. Masukkan tomat segar yg.sudah dicincang halus atau diblender. __________ NOTE: jika tdk pny pasta tomat, langsung masukkan.blenderan tomat ya, tpi tambahkan jumlahnya jadi 2 buah
7. Aduk dan Masak sampai berubah warna, masukkan Loomi/black lime / lemon hitam kering. (Skip saja jika tdk ada, lain waktu akn saya share cara membuat Loomi versi home made ya.)
8. Masukkan cincangan daun ketumbar_____ skip langkah ini jika tidak punya.
9. Masukkan beras yg.sudah direndam tadi dan kacang hijau yg sudah direbus setengah matang.__ NOTE: kacang hijau sebenernya lbh enak pakai yg ada kulit nya ya, saya pakai yg kupas krn menyesuaikan stok yg ada hehe 😀
10. Aduk pelan rata
11. Tambahkan air panas,____ jika ingin nasi yg tidak telalu lembek,batas airnya 2 Centimeter diatas beras. Test rasa sesuaikan selera.
12. Biarkan mendidih__ jika sudah mendidih tutup panci dan kecilkan api.kearah yg pling kecil__ masak hingga nasi tanak.

INGREDIENTS

• 1/2 cup water
• 1/2 stick butter
• Pinch salt
• 1/2 cup all-purpose flour
• 2 eggs
• Pinch ground cinnamon
• Ice cream
• Chocolate Sauce, recipe follows

Chocolate Sauce:

• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 good pinch ground cinnamon

DIRECTIONS

1. In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.
2. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
3. When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.) Top with warm Chocolate Sauce.

Chocolate Sauce:

• Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm

INGREDIENTS

• 1/2 cup slivered almonds (2 1/2 ounces)
• 1/2 cup chopped walnuts (2 1/2 ounces)
• Two 5 inch long plain biscotti, coarsely crushed
• 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
• One 12-ounce bag semisweet chocolate chips, such as Ghirardelli
• 1/4 cup brewed coffee
• 1 teaspoon grated orange zest (about 1/2 medium orange)
• 1/2 cup confectioners’ sugar

DIRECTIONS

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F.
2. Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
3. Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
4. Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
5. Spread the confectioners’ sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.

COOK’S NOTE:

• The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.

Bahan-bahan

1. 200 mlair/susu cair (saya pake susu cair)
2. 1 1/2 sdtgaram
3. 2 butirtelur
4. 50 grmargarin/butter
5. 500 grtepung cakra
6. 80 mlminyak goreng utk adonan
7. 100 mlminyak goreng utk rendaman

Langkah

1. Masukkan semua bahan kecuali margarin,uleni hingga kalis
2. Diamkan 15 menit,bagi adonan @50 gr,bulatkan dan rendam dlm minyak selama 30 menit
3. Pipihkan dan lebarkan hingga tipis,olesi dgn butter,lalu gulung memanjang,setelah itu bentuk melingkar.
4. Panaskan teplon olesi dgn margarin letakkan adonan,lalu tekan2 hingga melebar,lakukan hingga matang kuning kecoklatan.
5. Sajikan hangat dgn kari atw bisa di juga dgn madu.

INGREDIENTS

• 6 large egg yolks
• 3/4 cup sugar
• 3/4 cup whole milk
• Four 8-ounce containers mascarpone cheese, at room temperature
• 1 1/2 cups espresso or strong coffee, at room temperature
• 1/2 cup brandy or cognac
• 30 to 32 crisp Italian ladyfingers (savoiardi)
• 1/4 cup Dutch-process cocoa powder
• Bittersweet chocolate, for shaving

DIRECTIONS

1. Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
2. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
3. Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
4. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
5. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

BAHANNYA:-

• Seekor itik dibersihkan dan dilayur sedikit. (tidak perlu dipotong)
• 2 kuntum bunga lawang
• 3 kuntum bunga cengkih
• 1 batang kulit kayu manis
• 2 inci halia muda diketuk
• 5 ulas bawang putih
• 2 labu bawang besar dibelah 4
• daun ketumbar
• daun bawang
• Alternatif ( jika suka boleh diletak buah kurma, kurma merah,kentang,saleri, gula batu , carrot dan lain2)
• garam secukupnya
• kicap pekat
• kicap manis
• air untuk mengukus
• jarum dan benang @ pencungkil gigi

CARANYA:-

1. Didihkan air dalam periuk kukusan.
2. Sementara menunggu air kukusan mendidih, masukkan semua bahan kecuali kicap pekat dan kicap manis ke dalam badan itik yang telah dilayur tadi.
3. Gunakan pencungkil gigi atau jahit bahagian berlubang tadi supaya bahan2 yang disumbat tidak terkeluar semasa proses mengukus. (Anda boleh juga merebus)
4. Setelah siap, masukkan itik kedalam kukusan. Kukus sehingga daging itik masak.
5. Keluarkan itik dari kukusan. Letakkan diatas redai untuk proses melumur kicap. Lumurkan kicap manis keseluruh badan itik tersebut dan rehatkan sebentar untuk kicap melekat pada kulit itik. Lebih elok kalau didedahkan pada jemuran matahari.
6. Setelah kicap manis melekat pada kulit daging itik, lumurkan pula kicap pekat. Ulangi proses dan jemur lagi sehingga kicap sebati dengan kulit itik tadi.
7. Masukkan itik kedalam oven dan panggang sehingga kulit kelihatan agak garing. Boleh juga digunakan teknik BBQ. Tidak perlu terlalu lama memanggang kerana daging itik telah sedia masak.
8. Bila sudah masak, bolehlah dibuka bahagian yang dijahit tadi dan keluarkan bahan2 sumbat tadi dan boleh dimakan bersama nasi putih, nasi ayam, nasi goreng, mee atau sup. Sedap juga dicicah dengan sebarang sos.

TIPS:-

1. Anda boleh menggantikan kicap dengan sos lada hitam atau sebarang sos kegemaran anda.
2. Jika menggunakan teknik merebus, air kukusan berguna untuk dibuat sebagai sup iaitu sampingan untuk menu nasi atau dibuat mee sup atau membuat nasi itik.
3. Itik yang sudah dikukus atau direbus ini juga boleh digoreng.
4. Selain masakan diatas, paling sedap dibuat gulai itik bersama betik. Saya akan kongsikan resepi ini nanti. Tunggu ya ….

Ingredients

Shells:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
• 1 egg yolk
• 1/2 cup dry white wine

Filling:

• 2 cups ricotta cheese, preferably whole milk
• 3/4 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 cup heavy cream
• 1/4 cup small semisweet chocolate chips
• 1 lemon
• 1 quart canola oil, for frying
• Flour, for rolling
• 1 egg, lightly beaten, for egg wash
• Powdered sugar, for dusting

DIRECTIONS

1. For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
2. For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
3. To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won’t slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
4. To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

COOK’S NOTE

• If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don’t fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.

BAHAN-BAHANNYA:-)

1/4 biji kobis bulat
1/2 camca besar udang kering
4 biji bawang merah, hiris halus
2 ulas bawang putih, hiris halus
1/2 cekak soo hoon, kerat pendek dan rendam
1 biji cili merah, hiris serong
600 ml santan cair
300 ml pati santan
Garam dan gula secukup rasa
Air jika perlu

CARA MEMBUATNYA 🙂

1. Kobis dihiris kecil, cuci dan toskan. Udang kering direndam 10 minit, cuci, tos dan tumbuk kasar. Ketepikan.
2. Dalam periuk, satukan bawang merah, bawang putih, udang kering dan santan cair. Masak hingga mendidih. Masukkan kobis dan kacau rata. Masak sekejap.
3. Masukkan soo hoon (toskan), masak hingga soo hoon lembut. Tuang pati santan, masukkan cili hiris dan perasankan garam secukupnya dan secubit gula. Kacau dan masak sekejap, rasa dan jika ok boleh matikan api. Hidangkan.