Peanut Butter and Jam Bread Pudding

By: Anna Olson

Ingredients:

4 tbsp unsalted butter
2/3 cup peanut butter
1 3/4 cups milk at room temperature
2 egg yolks
2 whole eggs
1/3 cup sugar
2 tsp vanilla extract
6 cups cubed egg bread
2/3 cup raspberry other other fruit jam
turbinado sugar, for sprinkling

Method:

Preheat oven to 350° F. Melt butter and brush pan with half of it. Add peanut butter to remaining melted butter and heat over low until fluid. Remove from heat and whisk in milk, then whisk in egg yolks, eggs, sugar and vanilla. Toss mixture with diced bread and let sit 10 minutes. Spoon mixture into preapred pan and dollop jam over bread, pressing in slightly to incorporate just a touch. Sprinkle with turbinado sugar. Place pan in a larger dish and fill it with an inch of hot tap water. Bake for about 50 minutes, until golden on top and set. Let pudding sit for at least 30 minutes before serving.

Pudding can be served warm or chilled.

Kuih Nagasari aka Tuntuman

Repesi step-by-step di sini.

Very simple ingredients, however nak simpan santan dalam daun tu memang kena expert lah. Kalau tak, sure tumpah-ruah. So, I'm guessing if I were to bikin kuih ni (that is after I got my periyuk kukus chap gajah, of cos), I'm gonna use the small plastic containers. And in order for me to get the daun pisang aroma, well... lapik je la selai dalam bekas pastit tu. Boleh je kan?

Sekaya Gula Hangus

This makes one container like the one in the picture:

Satu mangkuk telur (2 -3 biji)
3 mangkuk gula

Blend sehingga kembang.

Add 3 mangkuk santan. Blendkan lagi.

Dalam periuk, hanguskan 3 sudu gula dan sedikit air. Tuangkan bahan yang telah diblend. Masak diatas api yang sederhana. Kacau sehingga pekat. Kalau nak buat kaya pandan, then omit lah gula hangus tu, ganti dengan perisa pandan.

Buko Pandan

The original recipe is copied from here.

Ingredients

8 pandan leaves – cleaned well
5 buko (coconut) not too hard, not too soft- grated to strips
water from 5 buko (approx. 10 cups)
3 small cans of Nestle Cream (evaporated milk)
1 medium can of Condensed Milk
2 bars of green gulaman
1 3/4 cups sugar (more if you want it sweeter)
1 cup kaong (optional)

Preparation

1. Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman. Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.
3. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
4. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
5. Add kaong if you prefer.
6. Get gulaman from ref and cut into 1 cm cubes. Mix with buko mixture.

Step 1 and 2 tu are the steps to prepare agar-agar pandan. We can substitute air kelapa tu dengan air biasa jer. I suppose gulaman tu is the gelatin to make the jelly. Just make sure the jelly prepared is not too soft and mushy. And kaong tu apabende tah... buah nipah agaknya. Apparently orang Filipin pun tau buah nipah ni.

We can add 1 pack/can of all purpose cream to the buko mixture. Also boleh tambah strips of laici, sago and nata de coco. Serve with a scoop of vanilla ice-cream.

Sarap talaga!!

Kuih Keria

Bahan-bahan : ( 15 biji )

500 gm keledek (saya buat keledek merah + putih)
1 cawan tepung gandum

1/4 cawan tepung ubi kayu
1/4 cawan gula untuk menyira dan sedikit air

Cara-cara :

1. Keledek dikupas, dibelah dua dan direbus hingga empuk.
2. Toskan keledek dan lecek hingga lumat.
3. Campurkan tepung gandum dan tepung ubi bersama keledek dan uli hingga sebati.
4. Ambil sedikit adunan tepung, dibulat-bulatkan dan buat lubang ditengahnya. Jadikan seperti gelang.
5. Goreng hingga masak dan kuning. Toskan kueh tadi.
6. Panaskan gula dengan sedikit air didalam kuali. kacau hingga likat dan kemudian masukkan kueh yang telah siap digoreng tadi. Kacau rata/ golek-golek hingga gula melekat dikueh. padamkan api dan bolehlah diangkat.

Resipi dari Are Ryouri

Seri Muka

Bahan-bahan :

1 3/4 cwn pulut
2 cwn santan cair
secubit garam

Untuk bahagian atas:

2 cwn santan
1/2 cwn gula merah
1/2 cwn tpg gandum
1 sdb tpg jagung
1 sdb tpg beras
1 biji telur
secubit garam

Caranya :

Kukus pulut dalam loyang hingga masak then kuarkan dan ditekan-tekan skit dan diratakan. Untuk lapisan bawah, campur santan, telur, gula, tepung gandum, tepung beras, tpg jagung dan di blender or dikacau sebati. Kemudian masukkan telur dan di kisar sekejap. keluarkan dan seeloknya cedok buang buih nyer. Kemudian tuang ke atas pulut tadi dan kukus api sederhana selama 10-15 minit.

Resipi dari Are Ryouri

Apam Balik

Bahan-bahan :

2cwn tepung gandum
1sk serbuk penaik
1sk soda bikabonat
1/2cwm gula
1biji telur
1 1/2cwn air
Bhn tabur: kacang tumbuk, jagung krim, gula

Cara-cara :

1. Pukul telur dan gula hingga kembang. Masukkan serbuk penaik, soda dan air.

2. Pukul sebati. Blender semua sekali pun boleh.
3. Biarkan 1/2jam. Panaskan pan dan masukkan 1 senduk aduan. Tabur dgn kacang, jagung krim dan gula. Bila masak lipat 2 dan sapu dgn butter. Kalau suka ranggup tak perlu sapu butter.

Copied from Are Ryouri

Kek Batik Marie

Ingredients :

350-400 gm of marie biscuits
3/4 butter

3/4 cup of milo

1/4 of cocoa powder

1/2 cup of sugar

3/4 can of evaporated milk

Methods :

1. Break marie biscuits into small pieces (into four pieces each). Put aside.

2. Mix all the ingredients in a cooking pot and stir on a low heat.

3. Once it is slightly thick and boiled, add in marie biscuits and mix well.

4. Turn off the stove soon after you add in biscuits. Otherwise, they will become a bit soggy.

5. Pour into a baking pan or a suitable container.

6. Press a bit until it becomes slightly compact. This is to ensure that it is easily cut and the batik design will be nicely formed.

For topping : Melt some chocolates mix with 1 tbsp of Nutella and pour on top. Sprinkle ground almonds.

Put in a fridge or you may let it cool in a room temperature.

Banana and Walnut in Buttery Maple Syrup

2 bananas, sliced
1/2 cup chopped and toasted walnuts
1 tsp butter
1/2 cup dark maple syrup (grade C)
1/2 tsp ground cinnamon
1/3 cup water

In a medium sized nonstick pan, gently heat the maple syrup, butter and water. Add sliced bananas. Once the banana bits get soft on the bottom turn off heat and sprinkle cinnamon powder. Serve warm on waffles or chocolate chip pancakes. Kick it up a notch with berries and vanilla ice cream on top. Alamak tuaaaan....

Recipe by Nazrah Nasir (FB)

Apam Eno

Sukatan bahan kena agak-agak banyaknya... consistency tepung, air, air gula macam cair sikit dari batter nak goreng pisang

Bahan-bahan:

tepung beras
air gula (gula pasir yang di masak dengan air)
eno
vanilla sikit
air
pewarna

Cara-cara:

Gaulkan tepung beras, air dan sedikit vanilla.

Pastu, masukkan air gula. (Jangan cair sangat dan jangan pekat sangat)

Masukkan sikit dalam bekas lain dan letak pewarna.

Tunggu sampai air kukusan menggelegak, campurkan eno sesudu kecil, nanti batter akan jadi berbuih gebu, sudukan ke dalam papercup dan kukus selama 10-15 minit (lebih kurang).

Resipi diambil dari Chef Zee