Bingka susu

My brother in law was in langkawi and we thought of asking him to buy us the pemanggang ajaib. My mom have one and is useful for grilling,frying,etc without much mess..,in fact ia sgt berjasa semasa pwincess tgh berpantang dulu...

*foto ehsan google

Dah ada pemanggang ajaib,kena lah ada buku resipi menggunakan pemanggang ajaib jugak...betul tak...alasan sbnrnye tu hehe. Type je kat google,terus kua buku resipi by chef hanieliza. Elok2 plak dia baru publish buku tu 2 jan 2014...baru sgtlah di pasaran. Kita pun beli...dan belek2. Tgk2...selain dr boleh masak nasi dlm pemanggang ajaib tu,masak kek,bingka,muffin semua pun boleh!ajaib btul la tu. Dalam tu ada resipi bingka susu...me tak penah dengar mahupun rasa. Ni yang mula nak experiment ni...

Tgk bahan2 pun senang...so trylah buat. Tapi buat macam bingka biasa,dalam acuan bingka dan dibakar in the oven. 

Resipi dirujuk dari kak fida myresipi as pasted below. Gula just pwincess reduce jafi 25g. 

Bahan-bahan ( Loyang 8 X 8 in / 9 X 6 in )

• BAHAN A : -
• 1 cawan susu cair
• 3/4 cawan susu manis
• 50 g gula pasir (opt)
• 1 cawan tepung gandum - diayak
• 2 biji telur
• BAHAN B :-
• 500 ml air (2 cawan)
• 100 g mentega / majerin ( 6 1/2 sb)
• 50 g tepung kastard (5 sb)
• 1/2 sk esen vanilla
• 1/2 sk garam

Cara-cara

1. Satukan bahan A dan ketepikan
2. Satukan bahan B dalam periuk dan kacau rata. Masak hingga pekat atas api perlahan.
3. Masukkan bahan A ke dalam adunan yang dimasak, kacau rata dan masak terus hingga pekat lagi. Matikan api.
4. 
   Tuang adunan ke dalam loyang yang telah disapu mentega dan bakar pada suhu 160C selama 30 - 40 min atau hingga permukaan kuih garing.
5. Biar kuih benar2 sejuk di dalam loyang, potong dan boleh dihidangkan. Kuih boleh disimpan dalam peti sejuk jika ingin dimakan dingin.
6. 
   Adunan boleh juga dibakar di dalam acuan bahulu pecah lapan

Inilahh hasilnya.....mcm ni rupenye rasa bingka susu....sedap gak. 

Of Jiro Dreams of Sushi, Song Fish Dealer and Salmon Porridge

Salam Jumaat ... semoga hari kita dipenuhi dengan barakah-Nya :)

Arini nak blog about ikan :)

Kat sini, boleh dikatakan ikan yang paling common dan mudah dijumpai di supermarkets is 'batang fish' dan toman fish. chinese pomfret, red snapper,salmon dan seangkatan dengannya bukan takde, tapi kena pegi retail stores yang jual ikan-ikan tersebut. ikan kembung, selar kadang-kadang je ada....or perhaps mmg ada banyak cuma timing kita berbeza, who knows ?

So ... I was googling, batang fish ni apa, encik Mon pernah belikan dan rasa macam ikan aya but I found out later that batang fish is actually spanish mackerel, or ikan tenggiri whereby, some people even call ikan tenggiri as tenggiri batang; hence the fish is called'batang' . Following my research, I later came across 'Song Fish dealer' facebook page of which I found myself giggling over with encik Mon ... they even have roadshows and currently on 'moving out' sale !

On the same note,a few days earlier,we watched a documentary called,"Jiro dreams of sushi". Apart from the admirable storyline,we were taken away by Jiro and his seafood dealers who were very knowledgable in their own niche. 

So this Song Fish Dealer reminds me to one of Jiro's fish dealers....We decided to check it out ... oh boy, the fish shop ada bermacam-macam jenis seafood and quite cheap!rambang mata ok ...

We bought a few packets of salmon cuts,shrimps, baby octopus, threadfin and golden pomfret. Too bad they prohibit photography in the shop.

I was excited to make salmon recipes for my little button ... so the next day, I referred to the fish porridge recipe by wendyinkk but did a slight adjustment that suits us as below:

For porridge:
2 Tbs rice (I used calrose rice)
16 Tbs water (didn't have measuring cup or weighing machine at that time)
1 stalk of spring onion; separated into white and green parts, finely sliced

Cook rice on stove with the white parts until all the rice absorbs the water and become porridge.

For fish:
A small portion of salmon or any kind of kid-friendly fish
A bit of crushed garlic

A dash of ground pepper
1/4 tsp sesame oil

Mix garlic and sesame oil with the salmon and steam for 10 minutes. Once cooked, leave it to cool and flake it with fingers. Watch out for any bones.

To serve:
Scoop the porridge into the bowl, garnish it with the green parts of spring onion and flaked salmon.