Lemang Santan Kara Kukus DIY Azman

  1. Untuk 4-5 batang
  2. Ukur Buluh ikut saiz periuk besar dan oven
  3. Ukur daun pisang (terbaik daun pisang benggala/galla)
  4. Santan kara sekotak (500ml+200ml) + air (2.5 x santan)
  5. Garam kena rasa jangan lebih jangan kurang, penting.
  6. Beras Pulut Susu Siam

Cara2:

  1. Basuh beras pulut dan tos
  2. Sediakan santan dan air dan garam
  3. Rendam santan dan beras 2 jam
  4. Asingkan semula santan dan beras
  5. Masukkan beras dalam buluh berlapik daun dgn 1/3 bahagian buluh atau 15 sudu kemudian hentak sekali kemudian sambung masuk sehingga 2/3 dan hentak sekali dan penuhkan dan hentak sekali
  6. Masukkan air santan ke paras beras, lebihkan sedikit sahaja dalam 2cm
  7. Kukus selama 2 jam
  8. Bakar oven selama 30 minit

Cannelloni Emmi’ Recipe

BEEF CANNELLONI

Cannelloni
6 eggs
1/2 teaspoon salt
2 1/2 cups + 2 tablespoons flour
3 cups water

  1. Use a blender to mix all ingredients
  2. Then in a small frying pan or crepe pan, using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle spread the mixture (or the back of a spoon) but don’t make them too large or too small. (about a 5 inch in diameter round (13 cm).
  3. Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned.
  4. When cooked move to a separate plate, and continue to cook until batter is finished

Beef Filling
1kg lean minced beef
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
1 can diced tomato
large pinch caster sugar

  1. Dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned – about 10 mins.
  2. Remove and set aside.
  3. Add the oil and cook onion for 5 mins, until soft.
  4. Add garlic for 1 min more, then tip in the beef and canned diced tomato and the sugar. Simmer for 20 mins.

Bechamel (white) sauce
50g plain flour
50g butter
600ml whole milk
Mozzarella
Parmesan cheese

  1. Heat the butter in a small pan. When foaming, stir in flour for 1 min.
  2. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring.
  3. Remove from the heat and stir in the mozzarella cheese with seasoning until dissolved.

To assemble
Homemade/store-bought pasta sauce
Beef Filling
Cannelloni
Bachemal sauce
Grated parmesan

  1. Pre-heat oven 180°C
  2. Pour pasta sauce into the base of a large baking dish.
  3. On a board or small plate, place 1 crepe at a time, in the middle of the crepe add some beef filling. Roll up the crepe.
  4. Lay the filled cannelloni on top of the sauce.
  5. Pour on the bechamel sauce, then sprinkle with grated parmesan.
  6. Bake in for 40-45 mins until the pasta is tender and topping golden.

Patty Burger

Ok siap patty burger untuk bekalan isteri dan kengkawan di hospital malam ni..al maklum lah isteri frontliner…

Resepi patty burger lantak ko..

  1. Daging cincang ramly atau mana2 pun takpa.
  2. Bawang merah cincang
  3. Bawang putih cincang
  4. Daun pasli cincang
  5. Sos seasoning
  6. Sos bbq tanak letak pun takpa.
  7. Telur ayam jgn telur itik
  8. Garam dan gula agak2 jer
  9. Tepung jagung untuk lekatkan daging..
  10. Cheese ikut suka korang letak bnyak mana.

Campur semua bahan lenyek2 bagi mesra semua, lepas tu bentukan ler nak tebal mana besar mana pun, dah tu masuk dalam freezer bagi keras..dah keras baru ler bakar atau panggang..ingat jgn blander bahan yer, kalau air bnyak dalam bahan patty burger tak menjadi ler..ini resepi sya sendiri tak ciplak mana2..hahaha..

Copy paste via

Fb https://m.facebook.com/groups/2323645557944999?view=permalink&id=2352136628429225

Pour Over Coffee Ratio

1:15 to 1:17 Coffee to Water Ratio (Guideline Ratio of All finished black coffee, any brew)

18g : 270ml water

  1. Rinse cup and filter with hot water
  2. Put coffee into filter and pour small amount of hot water (90°c) in spiral motion until all ground are wet
  3. Wait for 30 seconds
  4. Pour the rest of hot water in several small stages starts in center (spiral) slowly and maintain flowrate by looking at colour changes from dark to brown
  5. 1 cup (18g coffee) for 3 minutes, if not achieve the target then adjust grinding size
  6. Stir coffee or add sugar (recommended in liquid form aka sugar syrup)

Coffee Bean Grading System

Grade 1: Specialty Grade Coffee Beans: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma. Also must be free of cup faults and taints. Zero quakers allowed. Moisture content between 9-13%.

Grade 2: Premium Grade Coffee Beans: Same as Grade 1 except maximum of 3 quakers. 0-8 full defects.

Grade 3: Exchange Grade Coffee Beans: 50% above screen 15 and less than 5% below screen 15. Max of 5 quakers. Must be free from faults. 9-23 full defects.

Grade 4: Standard Grade Coffee Beans: 24-86 full defects.

Grade 5: Off Grade Coffee Beans: More than 86 full defects.

Source: Green Coffee Classification System Poster from the Specialty Coffee Association of America.

Please see the Coffee Classification section for more details.

Order this poster from SCAA or the newly revised SCAA Arabica Coffee Classification System poster.

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