Flavorwavecooking FAQ

http://www.flavorwavecooking.com/faq/

New Member in The Kitchen

Namanya TRIO FOOD STEAMER. Harganya RM179. Bulan lepas saya ternampak kat Jaya Jusco. The cheapest jika nak dibandingkan dengan harga2 yang saya pernah tgk sebelum ni.

Sebetulnya dah lama saya tergoda nak beli steamer ni. Cuma nak gi Puchong tempat Chef Asma tu macam jauh.. Kalau semata2 nak gi untuk beli ni, rasa malas..

Food steamer yang ni lebih besar drp electric food steamer yang biasa kita tengok kat pasaran.. Loyang 10" x10" boleh masuk. Pyrex saya yang panjang tu pun muat. Sesuai untuk kukus kuih talam.. Buktinya, tengok kat blog chef asma..

Untuk kukus nasi dagang, I'm not sure..sebab timernya cuma 60mins..Untuk kukus kek buah yang 4 jam tu memang nak kena guna traditional steamer juga.. Tapi untuk kukus apam mekar, apam dewa, polka dot, choc cake tu sangat2 boleh..Kalau buat kek yang kecik2 tu 10 min pun dah masak..

Tapi yang I really want is an electric steamer that can steam nasi dagang..That's why I need a big size  instead of the small compact size available on the market..Kalau boleh wat kukus ketupat daun palas lagi lah elok, berkali2 ganda..Nak kena trial and error juga nih.. Kalau lepas untuk kukus pulut dan nasi dagang memang saya sangat2 gembira..Barulah berbaloi  beli kan?

Food steamer ni ada exterior water level indicator, jadi senang nak pantau aras air. Kalau nak tambah air, boleh masukkan thru juice collector. Juice collecter pulak fungsinya untuk collect sisa2 air dari makanan yang dimasak, jadi air water tank remain putih bersih.. Ada 2 steamer basket, ada timer utk set kan masa mengukus..

Nanti saya test dulu buat puding karamel, tengok ok ke tidak..

Note: Puding karamel pass.

Kek Coklat Kukus

Sumber: Forum Cari

KEK CHOCOLATE KUKUS [bebop]

1 1/2 butter
1 tin susu cair
2 cawan gula
4 biji telur  -  dipukul perlahan

1 cawan koko
1 sudu teh esen vanilla
2 cawan tepung gandum
1 sudu teh baking powder
1 sudu teh soda bikarbonat


1)  Cairkan butter bersama susu cair, gula.  Dah sebati tutup api.  Tunggu hingga suam masukkan telur.

2)  Ayak bahan kering bersama dan masukkan sedikit demi sedikit kedalamadunan butter.  Masukkan juga esen vanilla.  Kacau sebati, masukkandalam loyang
10" yg telah disapu minyak, kukus selama 1 1/2 jam.  (Tutup loyangdengan plastic glaze, supaya air kukusan tak jatuh kedalam aduan kek)


Chocolate topping

250 gm cooking chocolate
50 gm susu cair

Masak bersama hingga likat, sapukan atas kek dan kelilingnya

Apam Dewa

Sumber: Inaku's Notes
APAM DEWA
Sumber : missayu MyResepi

Bahan-bahan

• 6 biji telur
• 1 1/2 cawan gula
• 2 cawan tepung gandum
• 1 sudu besar sunquick (utk hilangkan bau hanyir telur) - ina guna esen vanila tp klu mak biasa guna esen ros.
• Pewarna

Cara-cara

1. Pukul telur bersama gula dan sunquick hingga kembang (putih).
2. Setelah kembang, masukan tepung sedikit demi sedikit dan kacau rata
3. Bahagikan adunan kepada 2 bahagian dan masukan pewarna yang disukai. alaskan loyang dengan plastik.kemudian masukan adunan ke dalam loyang berselang seli.
4. kemudian kacaukan sedikit aduna yang di dalam loyang dan lorekan corok di atas.
5. Kukus selama 45 minit atau sehingga masak.. ****selamat mencuba****

Sumber: EdAzman's Blog

Bahan-bahannya:

• 5 biji telur itik - nak guna telur ayam pun tak apa
• 250 gm gula halus
• 200 gm tepung gandum
• 1 s/k ovelete
• 1 s/k baking powder
• 1 s/k esen ros
• sedikit pewarna merah jambu @ apa2 kalerlah ya!..

Cara-caranya:

1. Pukul telur bersama gula hingga kembang.Masukkan ovelete & esen ros dan pukul lagi.
2. Ayak tepung gandum bersama baking powder.Masukkan ke dalam adunan telur tadi...kacau rata.
3. Bahagikan kepada 2 bahagian...satu dibubuh pewarna merah jambu dan satu lagi dibiarkan kaler asal.
4. Masukkan ke dlm loyang yg telah disapu ngan planta.masukkan adunan berselang-seli.Dan kacau manja...agar nampak cantik...
5. Lepas tu kukus dan jgn lupa penutup pengukus dialas kain agar air tak jatuh dipermukaan apam tersebut....

crispy almond cookies

http://www.youtube.com/watch?v=EXnpAlmjI-4

Jamie Oliver's Perfect Roast Chicken

Source: Jamie Oliver

ingredients

• 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare
• 2 medium onions
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• olive oil
• sea salt and freshly ground black pepper
• 1 lemon
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

method

To prepare your chicken
• Take your chicken out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird
• Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour)
• Put the lemon inside the chicken’s cavity, with the bunch of herbs

To cook your chicken
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

To carve your chicken
• Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour)
• Carefully cut down between the leg and the breast
• Cut through the joint and pull the leg off
• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat
• Place these on a serving platter
• You should now have a clear space to carve the rest of your chicken
• Angle the knife along the breastbone and carve one side off, then the other
• When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath
• You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg

World's Best Lasagna

http://allrecipes.com/recipe/worlds-best-lasagna/


add only 1 tsp salt instead of 1 tbsp