mixed vegetable tempura
| General Recipes
Cooking receipe to make mixed vegetable tempura under category General Recipes. You may find some video clips related to this receipe below.mixed vegetable tempura 200ml water 1 egg 100g plain flour 50g cornflour 1/2 tsp salt 450g assorted vegetables broccoli and cauliflower florets strips of red pe
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pashka
| General Recipes
Cooking receipe to make pashka under category General Recipes. You may find some video clips related to this receipe below.pashka550g curd cheese (room175g unsalted butter (room temperature)4 hard boiled yolks of egg1 whole raw egg3 tablespoons soured cream75g crystallised pineapple (chopped)25g fin
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Chocolate Burrito Supreme Recipe
| Dessert
Type: Chocolate Burrito Supreme Free Cooking Recipe - Dessert the best! Ingredients / Directions 2 1/2 cup(s)s Pillsbury Thick n'' Fudgy Deluxe Walnut Brownie mix1/4 cup(s) oil3 tablespoons water1 egg9 ounces Pillsbury Chocolate Chunk Cookie Dough1 (9-inch) Pillsbury Pie Crust3 ounces
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rice cheesecake
| General Recipes
Cooking receipe to make rice cheesecake under category General Recipes. You may find some video clips related to this receipe below.rice cheesecakeitalian250g flour1 egg60g castor sugarsalt125g butter chilledFilling75g shortgrain rice300ml pint milk450g cream cheese125g castor sugar2 teaspoons vanil
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Cooking receipe to make Sardine Puffs under category Cyber Kuali. You may find some video clips related to this receipe below.
Sardine Puffs
By Amy Beh
Ingredients for pastry:
For water dough
Sift:
200g plain flour
100g high protein flour
1/2 tsp salt
2 tbsp shortening
190ml water
1 tbsp lime juice
For oil dough
Sift:
100g plain flour
50g high protein flour
125g shortening
For filling:
250g canned sardine
1 Bombay onion – slice finely
1 tbsp lime juice
1/4 tsp pepper
1/2 tsp ikan bilis stock granules
1 1/2 tbsp chilli sauce
To make water dough:
PUT sifted flours and salt in a mixing bowl. Add shortening and mix well. Pour in water and add the lime juice. Mix
well to form a soft dough. Knead well until smooth. Cover dough with a clean tea towel. Leave aside for 30 minutes.
To make oil dough:
PUT the sifted flours in a mixing bowl. Blend in shortening to form a soft dough. Divide into 14 equal pieces and set
aside.
Roll out the water dough into a long sausage. Cut into 14 equal pieces and flatten each into a circle. Put a piece of
oil dough inside it and wrap up. Flatten the piece and roll out on a lightly-floured surface into a long rectangular
shape.
Roll up like a Swiss roll. Then roll out flat again. Roll up Swiss roll-style for the second time. Cut into halves. Place
the cut side up and use a rolling pin to flatten into a circle.
Place a tablespoon of filling in the centre. Roll out the other half and place it over the portion with the filling. Press
the sides firmly down.
Use a 7 1/2 cm fluted cutter to cut out the pastry. Lift the pastry carefully, press the edges neatly together and pinch
decorative pleats to seal in the filling. Deep-fry the puffs in a wok over medium heat until golden brown.
To make filling:
REMOVE bones from sardine. Pour away the tomato sauce and mash the fish lightly. Add lime juice, pepper, chilli
sauce, ikan bilis stock granules and onions. Mix well. Fry the ingredients in a wok over medium heat (without adding
oil) until mixture turns dry. Dish out and put aside.
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