Jumat, 24 April 2009

How to cook TAB TIM KROB (Red Rubies)

I find that using water chestnuts for this recipe will make the rubies taste better. Also, using red syrup instead of just red food colouring will give the rubies more flavour.

I bought some jack fruits this morning for garnishing, but just now my hubby finished eating them before I had the time to take the second picture of this dessert.

Ingredients:

1 cup water chestnuts or bengkuang aka jicama or turnip or Mexican potato or singkamas, diced

½ cup tapioca flour

150 gr sugar

1 cup coconut milk. Bring to boil, stirring constantly. Set aside.

1 cup water

Red food coloring or any red syrup

Crushed ice

Jackfruit or young coconut (optional), slice it thinly.
Method:

1. Soak the water chestnuts in the syrup/red food coloring for 30 minutes until bright red.

2. Put the flour in a bowl/plate and add the water chestnuts and let the pieces become well coated.

3. Put in a colander or sieve and shake off any excess flour.

4. Boil water (4 or 5 cups), add the water chestnuts and simmer until they float to the surface. Drain and plunge in the cold water. Drain again and wrap in a cloth and set aside.

5. Mix the sugar and the water in a pot and boil over medium heat to make syrup.

6. To serve: put a little of syrup, some water chestnuts , crushed ice and coconut milk. Garnish with jackfruit/young coconut.

source http://community.kompas.com/read/artikel/2638

How to cook TOM YUM GOONG


I think this must be one of the most popular Thai dishes in the world. I love tom yum so much that I can eat it every day for a week. It never fails to bring a smile on my face whenever I get to eat a bowl of very delicious tom yum.

Please remember that prawns do not taste that good when they are tough to eat, so do not overcook them.

Prawn stocks

Ingredients:

Prawn shells and heads

2 stalks of lemon grass (white part only),lightly crushed

2 cm of galangal, lightly crushed

4 cup of water

1 tbs vegetable oil

Method:

1. Heat the oil in a pan. Add the prawn shells and heads to the pan and cook for 10 minutes over medium high heat, tossing frequently. Add two stalk of lemon grass and 2 cm of galangal (lightly crushed). Add 4 cups of water . Boil for 5 minutes or so and simmer around 30 minutes, until water is reduced slightly.

2. Drain and reserve the stock.

3. Discard the prawn shells and heads.

Ingredients:

6 fresh prawns. Remove the prawn heads. Peel the prawns, leaving the tails intact. Slit each prawn down the back and de-vein

200 g mushroom, halved

5 (or more) bird’s eyes chilli/chilli padi (aka cabe rawit), lightly crushed using a cleaver

5 slices fresh galangal

2 stalks lemon grass, tough outer leaves removed, slice thinly and diagonally

4 kaffir lime leaves, shredded

3 coriander/cilantro/Chinese parsley roots

Some coriander/cilantro/Chinese parsley leaves for garnishing

3 tbsp fish sauce

¼ cup lime juice

3 cup prawn stock/chicken stock

3 tbsp of nam prik pao/roasted chilli paste (available at asian supermarkets)

5 tbsp coconut milk or evaporated milk (optional)

Method:

1. Bring the prawn stock (chicken stock) to the boil, adding lemon grass, galangal and coriander roots and cook for a few minutes until fragrant.

2. Add the prawns and mushrooms and boil until prawns are pink.

3. Add nam prik pao, lime juice, bird’s eyes chillis, fish sauce, lime leaves and coconut milk. Lower the heat and cook for 3 minutes.

4. Taste seasoning. Feel free to add more fish sauce or lime juice or even bird’s eyes chillis.

5. Garnish with coriander leaves.

source http://community.kompas.com/read/artikel/2638

Kamis, 23 April 2009

How to make Apple Pie



Home Made Apple Pie

Apple pie is a part of almost all American Traditions. It has, in a way, become a tradition itself. It is what brings families around the table for dessert after a good, Thanksgiving meal. It is the fragrant aroma that fills Grandma's kitchen the night of Christmas Eve. It is that dessert Mom makes every Fourth of July. Say apple pie, and the first thing that enters people's minds is a flaky crust with a sweet, apple filling melting together with a scoop of homemade, vanilla ice cream. Let's face it, there is no dessert more looked forward to than a good slice of homemade apple pie.

This website is devoted to teaching people like you how to make an outstanding, mouthwatering, apple pie. No need to fear, we will take you through each step and include lots of pictures. This apple pie recipe is award winning, and it is sure to become one of your family's favorites. So, get that rolling pin out, and join us for a tasty adventure!
I find that there are two things that make this apple pie the best on the web. First, it has a delicious, homemade crust. The secret behind the crust is that it consists of both shortening and butter. This gives it the crumbliness of a shortening crust along with the flakiness of a butter crust. Next is its delicious filling. The first thing you will taste is the sweet vinegar and cinnamon coating; then, as this melts away in your mouth, the sweet, apple sensation kicks in. Combined with its salty crust and a good scoop of vanilla ice cream, no dessert can beat this pie.

Ok, let's get started! Just follow the simple step-by-step instructions. Once you have completed these steps, click on the hyperlink at the bottom of the page for the Apple Pie Filling Recipe.


Ingredients for Apple Pie Crust

Ingredients for Apple Pie Crust

Pie Crust Ingredients

This recipe calls for:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water

hint: If this is your first time making this pie crust, make a double batch to be sure you have enough crust.




Utensils for Apple Pie

Utensils for Apple Pie

Pie Crust Utensils

For this recipe you will need:

1 Mixing Bowl

Rolling pin

Knife

Measuring spoons

Measuring Cups

Dough Blender (in picture, I know, it sounds electric, but it isn't)

Cutting Board

9 inch Pie Pan (smaller is ok, but no bigger)

Pie Crust Mix

First Step: Mixing the Pie Crust Ingredients

Warm the butter in the microwave until it is soft, but not melted.

Mix in a large bowl:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

Then cut in using the dough blender:

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water

Apple Pie Crust

Pie Crust Dough

This is What your pie dough should look like once you are finished mixing.

Wrap Pie Dough

Wrap Pie Crust Dough

Second Step: Chill the Pie Dough

Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.


Now that the pie crust is complete, let's make the world's best apple pie filling. You may use any type of apples, but tart apples work the best.






Apple Pie Filling Ingredients

Apple Pie Filling Ingredients

Apple Pie Filling Ingredients

For the apple pie filling you need:

5 Tart Peeled Apples

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

1 Tablespoon Lemon Juice

Apples for Apple Pie Filling

Apples for Apple Pie Filling

First Step: Slice Apples

Peel and slice your apples.

Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color.

Apple Coating for Pie

Apple Coating for Pie

Second Step: Mix Filling

Mix in large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

Mixed Apple Coating

Mixed Apple Coating

Once you have finished mixing these ingredients together, they should resemble the picture to the left.

Apples With Coating

Apples and mixture

Third Step: Mix Apples

Now, drain the water off of the apples and mix them with the spices.

Apple Pie Filling

All Finished!

Now that you have finished the filling, it is time to assemble your pie.

Now that you have made the pie dough and apple filling, let's put this pie together! Make sure your pie crust has been at least 20 minutes in the refrigerator before assembling the pie.







Cut Apple Pie Crust

Apple Pie Crust

First Step: Cut

Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.

Rolling Pie Crust

Rolling Pie Crust

Second Step: Rolling Pie Crust

Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.

Crust In Pie Pan

Crust in Pie Pan

Third Step: Putting Crust in Pie Pan

Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.

Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.

Apple Pie With Filling

Filling pie with apples

Four Step: Filling Apple Pie

Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.

Putting Pie Crust Dough on Top of Pie

Cover Filling With Crust

Fifth Step: Putting Top Pie Crust On Pie

Ok, we're almost done!

Roll out the remaining pie dough and place it on top.

Forning Edge of Crust

Edge of Crust

Six Step: Forming Edge of Pie Crust

Create a pattern around the edge of the pie by using the back of a knife.

Apple Pie

Let's bake Our Apple Pie!


We're almost done. Don't worry, baking an Apple Pie is not the hardest part, but letting it cool before eating it is!



Pie Befor going into oven

Tinfoil

First Step: Baking Apple Pie

Cut long strips of tinfoil and place them around the edge of the pie.

This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.

Bake your pie at 400 degrees for 50-60 minutes.

hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven--easy cleanup!

Apple Pie

Apple Pie

Second Step: Brush With Egg White

For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.

source www.myhomecooking.net