Wednesday, May 6, 2009

Mushroom Soup

Before going the delicious part, let's have some food to feed to our hunger for knowledge. Here's some info about Mushroom. Found it on the internet.

(Source: Food Magazine: Australia's Leading F&B News Website)

23 March 2009

Mushrooms could cut breast cancer rate

Mushrooms and green tea could help halve the risk of breast cancer according to newly released research.






An Australian research study, just published in the International Journal of Cancer, has revealed that 10 grams of mushrooms - less than one button mushroom - per day can protect against breast cancer.

The research found that additional protection was also provided by green tea.

For details, please go to the link.

Now, for the delicious part.

Well, I used to make the mushroom soup with the recipe given by my sister. It is slightly different from Jeni's. That is why I am keeping this recipe so that I could try it one day (bila tuh? ... bila rajin lah ye...)


The recipe

Source: Jeni's

Cream of Mushroom Soup
http://allrecipes.com/Recipe/Cream-of-Mushroom-Soup-I/Detail.aspx

5 cawan cendawan butang segar
1 1/2 cawan stok ayam (Saya gunakan 1 kiub ayam + air)
1/2 cawan bawang cincang
1/8 sdt thyme kering (Saya tak letak)
3 sdb mentega
3 sdb tepung gandum (kalau tak cukup pekat boleh tambah lagi)
1/4 sdt garam
1/4 sdt serbuk lada hitam
1 cawan half-and-half (saya gunakan 1/2 cawan susu segar + 1/2 cawan whip cream)

Cara

  1. Masukkan cendawan, stok ayam, bawang dan thyme dan periuk dan rebus selama hingga cendawan empuk.
  2. Setelah empuk masukkan dalam food processor atau blender, kisar tapi jangan sampai hancur cendawan tu. Biar nampak chunky2 sikit.
  3. Dalam periuk lain, cairkan mentega dan masukkan tepung. Kacau campuran tersebut sehingga sebati. Masukkan campuran susu segar dan whip cream, garam, lada hitam dan campuran cendawan yang dikisar tadi. Boleh masukkan leek dan extra slice mushroom jika suka.
  4. Kacau selalu sehingga mencapai kepekatan yang dikehendaki.
  5. Siap untuk dimakan.


Tuesday, May 5, 2009


Croutons

Got this from http://jeni.resipi.net/ (Thanks Jeni, I think I 'know' you, but you don't know me, well, that's the 'danger' of publishing yourself on this WWW).

Haven't tried yet but have been wondering how to make this. I put it here as an easy access to the recipe, bukan copy cat (used to use that term in my schooldays).

Bahan
7-8 keping roti
3 sudu minyak zaitun
3 ulas bawang putih ditumbuk
Garam secukup rasa

Cara

  1. Potong roti kepada kiub-kiub kecil.
  2. Campurkan minyak zaitun dan bawang putih tumbuk serta sedikit garam.
  3. Gaulkan dengan roti tadi.
  4. Letak roti atas baking pan bakar selama 10-20 minit sampai rangup dan warna keemasan. Gaul selalu supaya dia bakar evenly.

Sunday, May 3, 2009

Chapati in the making

This is my version of chapati's recipe. I got it from my mom who got it from her neighbour in Bukit Mertajam, Pulau Pinang, more than 40 years ago (I was not born yet at that time).

The ingredients:

Atta Flour (about 1/2 kg)
Butter (2 tablespoon) ~ kalau pakai Ghee lagi sodap
Boiling water (till you can knead the dough nicely, you can add it bit by bit, but its easier to add flour than adding water, therefore, lembik sikit pun orait).
-that's all. So simple ehh..

The process.

  • Melt the butter. Boil the water.
  • Mix the melted butter with the atta flour. (Caution! Do not use your hand to mix, or else you might be rushed to the nearest hospital for severe burn).
  • Once mix, pour in the boiling water, and mix well until becoming a dough.
  • Later, form the dough into ping pong ball shaped dough. Let it rest for a while before rolling it.





This is how the dough look like. The ping pong ball shaped dough.







  • When you think you are ready, the dough too are ready to be rolled.
  • Get a rolling pin (or any other object that can be used to roll the dough). Roll the dough into flat surface dough. See sample below. Apply some flour to the dough to avoid it from sticking to the rolling pin or the base.




Rolled dough, ready to be placed on the frying pan.









And .... picture tells a thousand words.





turn it only once for each side of the chapati, or else it wont be soft.


Easy isn't it??