Congo Bar

I know.. Ramai dah buat Congo bar ni kan. Ada one time tu, almost setiap blog buat Congo bar. The recipe that has been used is by bakerella. Aku tak suka recipe Congo bar bakerella coz it's super duper sweet. Dah reduced sugar pun manis lagi.  This time aku guna recipe from browneyed baker.

Memang sedap! I doubled the recipe. I love this Congo bar sebab it's moist yet maintaining the crunchyiness.

Congo Bar
By browneyed baker
INGREDIENTS:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1 cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
(I omitted pecan and coconut, instead I used almond nibs)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.

4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.

Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.(Recipe adapted from Baking Illustrated)

Pajeri Nenas

Instead of the pajeri bersantan, aku Buat this version.


Bahan2
2 biji Nenas Josephine - peel, diced
Rempah 4 sekawan (cengkih, kayu manis, bunga lawang and buah pelaga)
8 ulas bwg merah - mayang
5 ulas bwg putih - mayang
2 inci halia - mayang
60gm butter/minyak sapi
Garam, gula

Cara2
1. Panaskan butter, masukkan bwg merah, bwg putih, halia dan rempah 4 sekawan.

2. Tumis hingga garing. Masukkan 3-4 tbs gula, kacau perlahan hingga cair. Gula akan caramelised the bawang.

3. Add Nenas dan garam. Jangan add air. Air Nenas akan turun dan nenas akan masak perfectly.

Chicken curry with chick peas

Kari Ayam yang tak menggunakan santan. Hubby and the girls suka sangat this version of curry ayam.

Bahan2
1 ekor ayam - potong 16
2 biji bawang besar - julienne
4 ulas bwg putih - julienne
2 inci halia - julienne
5 tbs rempah kari baba's
1 tin susu cair
4 biji kentang - peel, potong dadu
1 can of chick peas - drain
4 tomatoes - cubed

Cara2
1. Panas kan minyak, tumis bwg besar, tomato, bwg putih dan halia sehinggalah garing.
2. Masuk kan rempah kari yg dah dicampur sedikit air. Tumis sehingga naik bau.
3. Masuk kan ayam Dan susu cair. Masuk kan secawan air. Apabila mendidih, masukkan kentang dan chick peas.
4. Biarkan merenih sehingga kuah pekat. Masukkan garam. Hidangkan.

Kerabu Jantung Pisang

One recipe a day.. That's the mission for this year.

Bahan2

2 biji jantung pisang - buang kulit luar hingga tinggal bahagian putih, hiris halus, ramas dalam air, rendam dalam air garam for 1/2 hour. Celur hingga masak. Toskan

1/2 biji kelapa parut, goreng hingga garing dan tumbuk lumat.
3 ekor ikan sardine, rebus, buang tulang dan tumbuk lumat.
5 ulas bawang merah
300 ml santan pekat
1/2 tsp serbuk lada hitam
1 biji bawang besar - mayang
Garam, gula
1 biji limau nipis

Cara2
1. Bawang merah ditumbuk lumat, gaul bersama kelapa, isi ikan, garam, gula, lada hitam.

2. Campurkan ke dalam jantung pisang. Masuk kan santan pekat dan bawang besar. Perah air limau nipis, hidangkan.

Fettuccini with pomegranate

A simple dish taught by my korean sister in law.

Bahan2
500gm fettuccine - boiled until al Dante
1 cup mayo
2 biji delima
10 biji telur - boiled and sliced
Optional - a cup of mixed veges - boiled and drained

Cara2
1. Mix everything in a bowl. Voila!!