Monday, January 31, 2011

Ayam Goreng Padang







Bahan :
1 ekor ayam, buang kulit dan lemak potong menjadi 8, cuci bersih.
2 bh bawang merah
1 siung bawang putih
1/4 sdt kunjit
1 sdt lada
1 1/2 sdt garam
2 butir telur, kocok lepas
4 iris laos
2 lbr daun jeruk
1 iris jahe

Cara Membuat :
Haluskan bawang merah putih jahe dan kunjit.
Campur bumbu dengan telur kocok, garam dan lada/merica.
Balurkan pada potongan ayam dan diamkan 1 jam.
Goreng ayam dengan minyak bersama daun jeruk dan laos/lengkuas.
Setelah ayam menguning, masukkan seluruh sisa kocokan telur berbumbu.
Goreng hingga renyah dan matang. Angkat kremesan saat berwarna
keemasan.
Jaga jangan sampai gosong, ayam akan renyah dan berwarna coklat saat
matang.
Hidangkan dengan lalapan ketimun letus tomat dan sambal.



Cornbread-Stuffed Jalapeno Poppers


Ingredients :
1 box cornbread mix
1 egg
1/3 cup milk
5 scallions, finely chopped
1 cup shredded cheddar cheese, divided
30 to 35 jalapeno peppers, cut in half lengthwise and seeds removed

Preparation :
Preheat oven to 400 deg F

In a medium bowl, prepare cornbread according to package directions.
Mix in the scallions and 3/4 cup cheese.

Set the pepper on a baking sheet, cut side-up. Fill each pepper with the
mix then top each with a sprinkle of the remaining cheese.

Bake until cooked through and golden on top about 15 minutes.

Friday, January 7, 2011

White chocolate raspberry trifle cake.


What you need :
4 squares Baker's White Chocolate, melted.
1 pkg. ( 8 oz ) Philadelphia Cream Cheese, softed.
1 cup cold milk.
1 pkg. (3.4 oz) Jell-O Vanilla Flavor Instant Pudding
2 cup thawed Cool Whip Whipped Topping, divided
1 pkg. ( 10.5 oz) frosen prepared pound cake, partially thawed,
cut into 30 thin slices
1/4 cup raspberry jam, warmed
1/2 cup fresh raspberries

Make It !
Beat chocolate and cream cheese with mixer until blended.Gradually beat in
milk.
Add dry pudding mix; beat until well blended. Whisk in 1 cup Cool Whip.

Arrange 10 cake slices on bottom of 9 inch round pan lined with plastic
wrap; brush with half the jam.
Cover with half the pudding mixture. Repeat all layers. Top with
remaining cake.

Refrigerate 3 hours. Invert dessert onto plate; remove pan and plastic
wrap.
Top with remaining Cool Whip and berries.

Red velvet cupcake


what you need !

1 pkg, ( 2 layer size) red velvet cake mix.
1 pkg. (3.9 oz.) jell-o Chocolate instant pudding.
1pkg. (8 oz.) Philadelphia Cream cheese,softened.
1/2 c (1 stick ) butter/margarine,softened.
1 pkg.(16 oz.) powdered sugar (about 4 cups).
1 cup thawed cool whip whipped topping.
1 square baker's white chocolate, shaved into curls.

Make it !
Prepare cake batter and bake as directed on package for 24 cupcakes,blending
dry pudding mix into batter before spooning into prepared muffin cups. Cool.
Meanwhile,beat cream cheese and butter in large bowls with mixer until well
blended.
Gradually beat in sugar. Whisk in cool whip,spoon 1- 1/2 cups into resealable
plastic bag. Seal bag, cut 1 small corner off bottom of bag.Use to squeese 1 Tbsp
cream cheese frosting into of each cupcake.
Frost. cupcakes with remaining frosting. Top with chocolate curls.
Keep refrigerated.