Berita Harian

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Blackforest Cake

Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Schwarzenegger (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). Black Forest cake is most often prepared without alcohol. True Black Forest cakes are decorated with black cherries.

Ingredients

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• 150 grams dark cooking chocolate
• 150 grams butter (soft)
• 150 grams caster sugar
• 6 eggs (separated)
• 150 grams self-raising flour
• 1 pinch of salt
• 250 ml cream
• 1 tablespoon caster sugar (extra)
• cherries
• 2 ½ tablespoons cornflour
• 750 grams dried sour cherries (jar)
• 100 grams caster sugar
• 30 ml Amaretto liqueur (or Kirsch, Cointreau, Ganache)
• 375 grams dark chocolate (roughly chopped)
• 250 ml cream 

Method

1. Preheat oven to 170C
2. Gently melt the chocolate in a microwave or over a double boiler
3. In a bowl, combine the melted chocolate with the soft butter and beat until creamy
4. Slowly and gradually beat in the sugar and egg yolks (adding one at a time)
5. Fold in the sifted flour
6. Beat the whites until stiff with a pinch of salt and very gently fold through the mixture
7. Pour into a lined and greased 26cm spring-form tin
8. Bake for 40-50 minutes or until a skewer comes out clean
9. Remove from the oven and allow to cool
10. Mix the cornflour with enough cherry juice to make a paste
11. Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar
12. Cook, stirring, until it boils and thickens
13. Add the cherries and liqueur, remove from heat and allow to cool
14. Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth
15. Do not let it boil
16. Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake. It's about right at room temperature
17. Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick
18. Cut the cake into 3, horizontally
19. Sprinkle the bottom layer with a little extra liqueur and spread over cream and then the cherry mixture
20. Repeat with the remaining layers and pour over the ganache and allow to set before cutting

 

Mung Bean With Lotus Seed And Pearl

Syrup based soup with azuki beans, mung beans, lotus seeds, tapioca pearls, this combination best served hot. Also served with the famous taro and sweet potato balls, which were rolled with glutinous rice flour, steamed and served in syrup.

Ingredients

80	g mung bean
80	g pearl barley
50	g lotus seed
1	tbsp coconut cream
2	c water
1	/4c (1 g) (cup g) stevia (packet)

How to make it

1. Wash beans and barley throughly under cold water
2. Add 1 1/2c ish water and ingredients to a pot. Cook for about an hour, stirring. 1 hr later should be done.. You can add more water. Sometimes I put lots more in. up to 2 hrs for thicker. add sugar last. add pandan leaf if needed. coconut cream optional.

Braised Yee Meen

Yee Mee is fried to crispy brown. Since it is fried, this noodle creates a nice aroma and flavorful taste when cook. Usually, to cook Cantonese style with it and another style is Mun Yee Mee. Mun means simmer or braised in Cantonese. So this yee mee is braised in sauce until it is soft and the noodles absorbed all the wonderful flavor of the sauce.

Ingredients:

2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveinned
some mustard greens/cabbage or baby bak choy
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste

1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown.
2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.
3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.

Nasi Ayam Percik

Nasi Ayam Percik is the famous food in Malaysia. Want recipe? Here it is.

Ingredients for Marinade
Half chicken, onion, ginger, lemongrass (finely machined) fennel seeds, cumin 

How to make it
· Marinate chicken + no 1 batter for about 10 minutes. · After briefly steamed chicken so tender little and let it absorb the seasoning and dip the chicken cook faster when burned · Bake the chicken until crispy golden brown and spread sauce splatter. · Burn. Coat the chicken with the sauce second splash. Bake again. · Serve while hot. 

Kuah Percik
Onions, garlic (more onions right) in fine machine ginger, galangal (ginger from ginger preferred) - Machined subtle aniseed, cumin - lemongrass in fine machine  - on tap chilli boh / dried chili (which was finely machined ) - up to desired spiciness tamarind juice Coconut little enough rice flour (to thicken sauce) salt, sugar 

How to make gravy splash
· Saute garlic and ginger until fragrant · Add the chilli boh / dried chillies until oil breaks. Mix a little sugar. · Add lemon grass was crushed (up either lemongrass with ginger machined want to do) · Add the fennel / cumin .. let it get broken oil · Add coconut milk and stir so not lumpy. · When the broth has been simmering add the tamarind juice and stir well. season with salt and Ajinomoto. · Add the rice flour mixed with a little water for gravy thickens

Ketam Telur Masin

Ketam Telur Masin (Salted Egg Crab) is the famous dish in Kuala Lumpur area. The crab is cooked with salted egg is booming with the customer taste. If you want the recipe, here is the recipe.

Ingredients Salted Egg Crab:
1) 4 medium sized crabs
2) 5 tablespoons cornstarch
3) 4 egg yolks salt (boiled and mashed)
4) 2 Curry Leaf
5) 5 stalks dried chillies (cut into cubes)
6) 2 small chili stick (in fine cut)
7) Liquid Milk
8) 2 tablespoons butter


how to cook:
* Crab stir together cornstarch and fry over medium heat strong and drain.
* Heat the butter over low heat.
* After the melted butter, curry leaves, dried chili and chili. Mix until slightly crisp and fragrant.
* Then add the milk. (if you do not want to dry can put a little more milk)
* After boiling, add egg yolks and mix well.
* Lastly put crab was fried and stir until blended.