Friday, March 5, 2010

Cooking 3 Dadar Susu Gulung PIsang

6 Maret 2010, sabtu

Hari ini baru kesempetan bikin bareng anak2 mpe pada berlumuran coklat n kacang bubuk hahha...gpp dah, soalnya pada seneng banget tuh pencetin coklat tube nya.
PhotobucketPertama bikin kulit dadar susunya dulu, ini gw catetin lagi bahannya. Pertama si pengen bkinnya stengah resep aja, tapi liat telornya cuman 1, kalo separoh mesti dibagi 2 lebih repot lagi...malas com hihi, ya uda deh bkin 1 resep.
Bahan
150 gr tepung trigu
1/4 sdt bubuk vanila, gw pake vanila cair
1/4 sdt garam
1 sdm gula
1 sdt baking powder
450 ml susu cair
1 bh telur kocok
1/4 sdm mentega

Cara
- campurkan aduk terigu, vanila, garam gula, baking powder
- tuang susu sedikit demi sedikit lalu masukkan telur kocok, aduk rata
- panaskan wajan oles mentega
- tuang 1 sendok sayur, ratakan, buat dadar di atas api kecil mpe mateng
- angkat

Buat isi
- ambil kulit dadar, olesin coklat cair, letakkan pisang, taburi keju parut n kacang, digulung
- sajikan, lumuri dengan coklat.

Enak, nyam nyam, kayak model crepes, tapi kulitnya lbh tebel dikit, mungkin pas bikin dadarnya harus dikurangin jadi 1/2 sendok sayur kale ya???
Tapi gulungnya agak susah, coklatnya mesti banyak biar lengket dadar ke pisangnya, biar sip, terakhirnya lumurin lagi pake coklat...nyam nyammmmmmmmmm

i didn't miss my lunch & dinner yesterday




friday - 5th march 2010
yesterday was a great day. it begun just like my ordinary day, doing all my 'housewife' stuff ;P ,blogging, and, i fell asleep around 930am til almost 1115am. dang~ and then, kma asked me to follow her to go to wangsa walk. i took my bath, choose another different shirt, and, ta-da. this is what i looked like yesterday~

black & grey~


at wngsa walk, we went straight to wangsa bowl~
bowling. 2 games. ppl... i need to practice!
college tournament - 3rd april 2010.

**gentlemen, i'm not good in bowling.
i just love to play bowling. but seriously i'm not good**



so, here's mine + kma's mark.
the last time i play bowling was... 30th jan 2010
NOT even a SINGLE strike~ T__T


lunch here. it's my 1st time ;P


nasi goreng. with carrot juice.
i'm sooo into carrot juice these few weeks.


nasi putih with chicken curry.
and white coffee.

around 230pm, we rush home. telekom ppl were there, maka...
TERpasanglah telefon rumah yg baru. internet utk STREAMYX lmbt lg!!! T__T

ends up around 4pm, on9, waiting for mr. barney. he arrived around 5pm,
i rush to JJ au-keramat and bought a few things, including kak yana's jamu.
rush to Melawati, and met kak yana, for the sponsorship for my FYP.
end up at melawati around 645pm.

straight to cheras....


traffic jam amat sgt. sampai d cheras perdana around 8pm.
went to mama + ayah house. cheyyy. gedik. umah mr.barney. solat~
borak2 dgn ayah, mama, then along sampai. FYI, his siblings, sy x jmpa along lg.
makanya semlm berjumpalah sudah. leaving around 9pm.

straight ke area UPM... dinner time~!

1st time sampai cni jgk! ramai org. tp harga reasonable sgt!


mr. barney


kemudian sy ke mapley sebentar. bertemu kwn2 d sane. act semua kwn2 mr.barney, tp semua sy dah kenal. and sudah biasa dgn mereka jgk. mknan d mapley tu pun best, so sy skeee la. haha. bergelak - ketawa, tgk2 almost 12am, so balikkk... whoaaa. penuh an jadual. sempat spend time dgn cousin + selesaikan 1 kerja FYP + spend time dgn mr.barney. purrfect day~ thanks Allah. for giving me such a beautiful happiness. ;))




More Technical Difficulties

It was recently brought to my attention that those of you who have signed up as Followers of my blog (bless you!) are not getting notifications about new blog posts.  Sorry about that!

For now, I will send out an email to any of you who want to receive updates when new blog entries are posted.  If you want to be included, just leave me a message in the comment section below or shoot me an email. 

Thanks and have a great weekend!  I'm already working on the next post.....

I Heart Meyer Lemons


Have you ever tasted or cooked with a Meyer lemon?  If so, then you are probably like me and snap them up whenever they're available (which isn't often enough).  If you haven't, keep an eye out for them and grab a few when you have the chance.  You won't be disappointed.

What is a Meyer lemon exactly?  Well, it looks like a regular lemon, except that it's more orange in color and has a smooth, thin skin.  It originated in China and is probably a cross between a lemon and a mandarin or orange.  You can read more about it here:
http://splendidtable.publicradio.org/souptonuts/farmstand_lemons.html

What I like about it is the taste.  It's less acidic than a regular lemon, sweeter and very aromatic.  It's wonderful to cook or bake with and it lends itself well to making incredible desserts.  No wonder why, when I stumbled across them at Whole Paycheck Foods the other day, I snatched up a bagful of them right on the spot, without any idea as to what I was going to do with them.

And then I remembered a friend's birthday was coming up.

I once made an orange semolina cake that I'd drizzled with orange syrup.  "Hmm," I thought.  "Maybe that could work with Meyer lemons."  I decided that the earthiness of the semolina might overpower the sublety of the lemons however, so maybe not.  Instead, I settled on a sour cream poundcake, figuring that the tanginess of the sour cream might compensate for the lack of acidity of the Meyer lemon.  And because you can never have too much of a good thing, I decided to infuse the cake with Meyer lemon syrup and garnish it with candied Meyer lemon peel.

Here's what I came up with:

This is what it looks like when I sit down to write a recipe.  Not pretty.
Hope I can decipher and write it out for you without mistakes!





MEYER LEMON POUND CAKE  (with Meyer Lemon Syrup and Candied Peel)

For the cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 lb. (2 sticks) unsalted butter, room temperature
2 1/2 cups granulated sugar
1 teaspoon salt (I used Kosher)
6 eggs, room temperature
4 T. Meyer lemon zest (about 4 lemons)
1/2 cup Meyer lemon juice, strained (from the 4 lemons above)
1 tablespoon pure vanilla extract
1 cup sour cream

Preheat oven to 325-degrees.  Butter and flour a tube (angel food cake) pan.  Sift together flour and baking soda; set aside.

Cream butter, sugar and salt in electric mixer on medium-high speed until light and fluffy, about 10 minutes, scraping down bowl occasionally.  Turn mixer to low and beat in eggs, one at a time.  Scrape bowl, increase speed to medium and blend well.  Add lemon zest and lemon juice and combine well on medium-low speed.

Add vanilla extract and sour cream.  Mix on medium-low speed until combined.  Mixture will look curdled.

Add flour mixture in two batches, combining briefly on low speed until just combined.  Finish blending by hand, using a spatula or wooden spoon.

Pour batter into prepared pan.  Smooth evenly and run a knife through batter in a circle, about 1-inch from the center tube.  Rap pan sharply on countertop once, then place in preheated oven.

Bake for 1 hour 30 minutes.  If cakes tester comes out clean, cake is done.  If not, continue baking until tester comes out clean (my cake took 1 hour 45 minutes).  Remove to a rack and cool 20 minutes.  Run a spatuala around sides of pan to loosen and remove that part of the pan (not the bottom portion with the tube).  Allow cake to cool for another 45-60 minutes then remove bottom portion of pan.  Place on a cake round set over a rack with a pan underneath to catch syrup.  Use a skewer to poke holes all over top of cake.

Slowly spoon warm syrup all over cake, allowing it to be absorbed into cake.  Garnish with candied lemon peel.

For the Syrup and Candied Zest:
2 Meyer lemons
3/4 cup granulated sugar plus more for coating

Use a vegetable peeler to remove zest from lemons in long strips.  Set aside.  Juice lemons, strain and measure then add water to equal 1 cup.  Place in a saucepan and add the 3/4 cup sugar.  Bring to a boil over medium-high heat.

When sugar is dissolved, add the reserved lemon strips and let cook for 1 minute.  Remove to a rack and let dry (they will be sticky).  Reserve the syrup for basting the cooled cake.

When strips have cooled, dredge in granulated sugar to completely coat.  Place on rack to dry again, then slice crosswise into thin slivers. Coat again in sugar and let dry.  Use to garnish cake.

Serves 12-16. 

Looks pretty good!
Too bad I gave it away and didn't get to eat any of it. 
I consumed enough of the batter and crumbs from the pan to vouch for it though!

Boiled Tongue



As far as titles go, the above is probably about as enticing as ‘How to Par-tay the Mormon Way’ but bear with me on this one. Please.

Granted, taken in turn neither of the two words is particularly exciting and together they create some sort of force field that for many will result in the gag reflex kicking in with gusto. Admittedly even I approached this one with a small amount of trepidation.

Like a badly executed kiss, it started with a tongue. A great big flapping, fresh, wet, grey, spikey tongue. Curled up on the chopping board it resembled some sort of Mephistophelean re-imagining of an evil pet, like a prop from an early David Cronenberg film.



Its size, its weight, its appearance, its texture – everything conspired against it becoming a foodstuff were it not for the good reports I’d had regarding its utter brilliance when cooked.

Although technically offal, there is no reason why tongue should provoke such revulsion. It is muscle in the same way topside or fillet steak is muscle. However, due to the amount of work it does – daily tearing kilos of fresh grass from the earth – it needs some serious cooking. To stop it from drying out it also needs brining. I gave it 5 days but if you’re tempted to try this at home (please do) I’d let it spend at least a week in the brine bucket, possibly even ten days.

To stop it being overly salty it went into fresh water for 24 hours before being slung into the stock pot along with the usual suspects – carrot, celery, onion, garlic, peppercorns and a couple of bay leafs.



Four hours at the merest quivering simmer was enough to cook it through. I’d been reliably informed (thank you once again Fergus Henderson) that tongue is easier to peel (!) when still warm. Even so, a sharp knife was necessary and the process was more of a paring than a peeling. Although not a pleasant process by the time the tough barbed outer skin was removed what sat in front of me was recognisably meat that looked at least as good as a slab of tasty salt beef.

Which is exactly what it was.

Assuming that it would be best fresh from the cooking pot and still warm, it was thinly sliced and crammed into a bagel along with a generous slick of mayonnaise, a handful of rocket and some sliced pickles. The whole lot was topped, inevitably, with the lurid yellow mustard so reminiscent of New York’s finest culinary offerings.



By now any feelings of trepidation had long since evaporated and the first bite was an adventurously large one. It was delicious. It’s as simple as that. Perhaps made even more so by the timidity with which it approached. ‘Under promise and over deliver’ seems to be the mantra of marketing. If so, tongue is the marketer’s dream. Don’t be surprised if it joins cheeks, shanks and trotters in the ‘forgotten cuts’ section of supermarket. Now that will set tongues wagging.