it`s wonderful :)

Ikan Patin Masak Singgang Asam Pedas

Bahan-

1 ekor Ikan Patin – (800 gram)
3 biji bawang besar }
3 biji bawang putih }
2 inci kunyit basah } - dikisar
2 inci halia }
3 biji lada besar }
3 inci lengkuas }
2 -3 biji cili api }
1 sudu besar cili boh
4 keping asam keping
¼ sudu kecil belacan
4 cawan air
10 tangkai daun kesum

Bahan perisa

Garam dan Msg – mengikut selera

Caranya:-

1. Bahan yang dikisar tadi dicampur dengan cili boh, asam keeping, air, belacan dan daun kesum beserta dengan ikan patin ke dalam periuk.

2. Lepas itu masukkan bahan perasa. Biarkan masakan tadi mendidih hingga kering sedikit airnya selama ½ jam.

3. Bila masak, terus dihidang bersama sayur kangkung goreng sambal belacan.


http://hamemah.blogspot.com/2010/11/masak-singgang-asam-pedas-ikan-patin.html

http://babyology.com.au/feeding/makin-whoopie-pies.html
http://cookbookmaniac.com/recipes/whoopie-pie-chocolate-and-vanilla-bittercream.html
http://www.polliblog.com/2011/02/red-velvet-whoopie-pies.html

Ovalette can be used in any baked products that require egg whites for it's lift. Ovalette helps the "structure" of the whites to set fast on the lift/rise and adds lightness to the finished product. Any brand stabilizer will do the same thing

Having said that, I found that condensed milk is a great substitute. Taken from http://www.thelittleteochew.com/2009/09/what-is-ovalette.html

My next project is 'Apam Polka Dot' ! Y(^-^)
Wish me very best of luck!

http://diariibuwafiq.blogspot.com/2011/07/resepi-tutorial-apam-polka.html

http://planetmirra.blogspot.com/2011/08/hasil-menggoogle-resepi-apam-polkadot.html

i made one because i am craving to eat it!
here is the picture :

Take an orange, slice it in half thru the ends (lengthwise) and lay the cut side down. Then take a very sharp knife (I have a Kyocera Ceramic paring knife which does a great job with this) and cut 1/4" slices. Set these aside.


In a large, heavy skillet, bring 1.5 cups water and 1/2 cup of granulated white sugar to a boil... then add the orange slices


Let it boil for about 5-10 minutes, turning once or twice, then reduce the heat to medium and let it continue cooking for about 30 minutes turning occasionally.


The liquid will thicken and become a syrup. Reduce the heat until the oranges are at a low simmer... continue cooking and occasionally turning until the syrup is thick and the oranges are translucent but still in tact.


Remove from heat but let the orange slices remain in the pan as they cool for about 10 minutes... then remove to a sheet of wax paper to cool completely.


The syrup remaining in the pan can be saved and used in other dishes... great fresh orange flavor :)

nice info i got from Grand Dorsett Subang.But it looked weird because of the colour of the cake was so dark! anyway,i learned something new. :))