Shrimp Tempura

1. 

   
   
          Ingredients:
   • 10 Large or jumbo shrimp (if frozen need to thaw, the bigger the shrimp the better)
   • Corn starch to dust
   • Oil for deep frying
   Tempura Batter
   • 100 g (little bit more than ¾ cup) all purpose flour
   • ½ tsp. baking powder
   • ¼ tsp. salt
   • 1 egg yolk
   • 200 ml ice water
   • Instructions:

     

     justonecookbook.com

     1. Prepare shrimp. Click here for the step.
     2. You can start heating the oil when you are almost done with cleaning shrimp. 
     3. Start preparing batter. Sift flour, baking powder, and salt into a bowl.
     4. Beat egg yolk gently and add iced water and 2 ice cubes. It’s important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between oil and batter.
     5. Pour the egg mixture into flour mixture. Using chopsticks, mix but only circulate around the bowl 10 times. You want to leave some of the flour unmixed and clunky. The key here is not to produce gluten in order to have crispy tempura.
     6. Sift some corn starch on top of shrimps.
     7. When oil is hot, dip shrimp in batter several times, making sure shrimp is completely covered by the batter and start deep frying.
     8. Deep fry for about 2-3 minutes or so (depending on how many shrimps you deep fry at the same time and oil temperature), and after it’s cooked, place the shrimp on a wire rack (paper towel is okay but try to place it vertically) to get rid of extra oil. Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
     9. If you want your Shrimp Tempura to look like ones from restaurant (extra batter around shrimp), then you have to follow this method. My trick for restaurant style skin is to pour extra batter on top of the shrimp after it’s been deep frying for about 5-7 seconds. You can use a spoon to do this but DO NOT drop the ice cube in the oil or else it’ll result in possible accidents.
     
     
     Ini memang iron meng okeh celup tangan dalam minyak T_T
     
     
     
     
     
     

     

     Burpppp :p
     Happy Tiara is happy

     
     
     
     
     
     
     
     
     
     

Egg Floss Butter Prawn

I skipped the corn flour sebab takde kat dapur.

Ingredients:

1/2 pound of large shrimp/prawns – leave half shell on
2 tbsp cornstarch
2 sprigs curry leaves
1 shallot – sliced thinly 
4 garlics - sliced thinly
3 bird eyes chilies – cut small (or cili kering)
1/4 cup milk
Salt and pepper to taste
2 tbsp butter

Ingredients for egg floss:

3 egg yolk
4 tbsp butter
3 tbsp vegetable oil

1. Clean and pat dry the prawns in paper towel. Season them with a bit of salt and pepper. Lightly coat them with some cornstarch.
2. Heat up the wok with a bit of vegetable oil. Pan fried the prawns until lightly brown on both side. Remove and drain the oil on paper towel.
3. To make the egg floss, heat up the butter and vegetable oil. Carefully drizzle in the beaten egg yolks into the hot oil in a thin stream. When the eggs hit the oil, stir it around so they don’t clump up together.
(stir it fast bebeh) Continue to stir until the egg floss is golden brown. Remove the floss and drain them on paper towel
4. Remove any access oil from the wok and wipe it clean, add in the tablespoon of butter. Toss in the shallots, curry leaves and chilies. Stir until fragrant. Add in the milk and continue to stir until the milk bubble and reduce.
5. Add in the prawns and give it a good stir to coat the sauce. Add in the egg floss, sprinkle in sugar, salt and pepper. Toss it really well. Dish out and serve immediately.

Tiara's tips for egg floss:
Before curah egg yolk dalam kuali make sure minyak panas betul2. Pastu letak butter dlm minyak tu and then the moment u nak letak beaten egg yolk, kena curah tinggi2 and AT THE SAME TIME kena kacau kuali dengan senduk. Senduk tu yang macam mangkuk tahu? bukan yang leper buat nasi goreng tu. Kacau laju2 in circular motion. Bila dia macam berbuih kira jadi la kut. Bace doa sikit haha. Both hands play important role simultaneously i tell u. Ha paham ke? Tak paham kita buat scramble egg jela ye.

Brownies

masak belaka atas dapur, add according to sequence on the memo

bake at 180c for 30 to 40 minutes

Strawberry Cheesecake - Bake

Loving this!

Cheesecake
2 cream cheese (500g)
1/4 cup castor sugar
3 eggs
110g butter


Strawberry topping
1/3 cup white sugar
1 tsp vanilla
2 cups strawberry

Base
1 pack of dugestive biscuits
Crush biscuits + butter for base
Pressed evenly on baking pan 

1) Beat cream cheese and sugar - till light and fluffy
2) Add butter
3) Add in eggs one by one

4) Pour batter into baking pan
5) Bake at 180c - 30 to 40 minutes

Pavlova

My first trial buat pavlova.
Nasib baik jadi.
*nanges lagi*

copy paste:  http://shima27.fotopages.com

meringue: 4 biji putih telur anggaran 120gms  200gms gula halus  1 s/b tepung jagung 1 s/k cuka masak 1 s/k vanilla cream: 1 botol double cream sedikit vanilla buah2an ikut suke sebaik2nya guna buah2 yg masam hiasan : gula icing or choc curls CARA: 1. panaskan oven 180C 2. kalu nk cantik bentuk bulat dia bole lukis siap2 bulatan bwh baking sheet boundary dia  3. pukul putih telur sampai stiff , kemudian masukkan gula sikit demi skit pukul lg sampai peak/bertanduk..adunan akan kelihatan glossy, pekat & kalu terbalikkan bowl ia takkan jatuh, make sure meringue dipukul sampai betui2 peak/bertanduk 4. kemudian masukkan tepung jagung, pukul kejap dlm 10saat jek, make sure dia sebati. 5. last sekali masukkan cuka & vanilla, fold meringe dgn spatula. 6. kalu suke bole masukkan beberapa titis pewarna gaul 2-3 kali sahaja utk dptkan jalur2an warna supaya pavlova cantik berseri 7. kemudian sendukkan adunan ke dlm mould td pastikan dia bulat, bole corakkan ikut suke, mama buat dia seakan2 ombak di bhgn tepi, make sure bhgn atas rata sbb nnti nk tabur toppings 8. masukkan dlm oven, tutup pintu oven pastu terus turunkan suhu kpd 130C (mama turunkan kpd 110C sbb guna fan oven) bakar selama 1 jam 15min ke1 jam 30min 9. dah siap, tutup oven..kemudian bole check pavlova , kalu dah masak selalu dia akan keras & ada crack skit shell dia, sejukkan pavlova dlm oven sampai betui2 sejuk (tips: pastikan pintu oven sedikit terbuka, selit oven gloves celah pintu oven supaya terbuka skit) 10. bila dah betui2 sejuk bole la angkat pavlova n letak atas serving plate. 11. sedikan toppings dgn beat cream sampai peak, masukkan icing sugar + vanilla adjut rasa manis...kemudian letak cream atas pavlova & taburkan buah2 atasnya..dusted with icing sugar or sprinkle with choc curls. hidang segera...

Blueberry Cheesecake

Sokmo la da makan separuh baru nak amik gamba.
Tummy will always be first priority :p

Cheesecake
1 pack digestive biscuits
2 cream cheese (500g)
1/4 cup castor sugar
3 eggs
110g butter
Fresh blueberries

Blueberry topping
Blueberry jam and jelly (mix with hot water)
Fresh bluberries

Base
crush biscuits + butter for base
pressed evenly 

mix cheese and sugar - whisk till light and fluffy
add butter
last - add eggs one by one

arrange fresh blueberries on the base
pour batter into baking pan

bake at 180c - 30 to 40 minutes

Spiral Potato

deep fried

salut tepung ayam if u like it that way, add black pepper coarse to add spice taste - coat with beaten egg first to make sure tepung lekat kat kentang

u may deep fry without any flour, dah masak add salt to taste

mayo, chilli sauce up to u bebeh

TIARA! HOW TO CUT THE POTATO?!

click here

Spanish Omelette

Tiara's cincai omelette in 30 minutes.
I skipped tomato and green pepper sbb takde dalam fridge.

• ½ cup Olive Oil (minyak biasa pon boleh heh)
• ½ pound Potatoes (thinly sliced)
• Salt (to taste)
• Pepper (to taste)
• Onion (thinly sliced)
• Eggs
• Tomatoes (peeled, seeded and coarsely chopped)
• Green Peppers (chopped)

Goreng kentang dulu bagi lembut baru campur sekali dgn telur and other ingredients

Fruit tart

I tukar jadi fruit tart hahah.
Fruit Tart with Honey ;)

Ni resepi untuk buat tart case.

Kek Batik

i don't use milo at all for this kek batik sbb milo ireland mahal lol plus i don't like it sticky.

Ingredients:

• 2/3 bars of cooking chocolate or 200g milo 
• half cup butter (I used salted butter for the sweet salty taste,u could use the unsalted one if u like)
• 3 tbsp cocoa powder (if u like the cocoa taste)
• 2 eggs
• 1-2 teaspoon instant coffee granules (optional)
• condensed milk or fresh milk (depends on how soft u want ur cake batik to be) i used half a cup (jgn byk sgt nnti lembik)
• 1 packet of marie biscuits (use less or more depends on how you like it, I usually use 3/4 of a 300g packet)

masak atas dapur ikut sequence dari ingredients tu
da siap tuang dalam bekas, press evenly
sumbat dalam fridge
esok makan omnomnom

*for the topping, just asingkan melted chocolate before masukkan biskut

Kek batik ni actually campak2 je tak ikut sukatan pun takpe. Pahtu sambil godek dalam kuali tu colek ngan sudu and rasa. Kalau tawar campak gula. And if u like it soft, add more milk or hot water. If u like it crunchy jangan gatal la tambah air banyak2 heh. If u want it to be sticky add more milo. Tak suka sticky jangan letak milo. Pandai2 la yang penting ingredient utama iaitu kasih sayang kena ada hiks :)

Oh as for me i prefer chocolate lagi banyak dari bicuits pandai2 agak k ;)
Chocolate to Biscuits ratio?
2:1
Amboih over Tiara siap bagi ratio.

REMINDER:
Please be careful masa nak letak telur tu, kalau panas sangat they will turn out to be scrambled egg in melted chocolate! Kacau laju2 masa nak masukkan tu or asingkan dalam bekas lain dulu. Tutup api kejap pon boleh.