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Wednesday, 15-Oct-2008 13:41
macam resepi- from my SIL

Bahan doh:

200 gram mentega
130 gram gula perang
1 biji telur
160 gram tepung gandum
150 gram oat
40 gram poppy seed
40 gram kelapa kering
½ tbsp esen vanilla
+/- garam
½ tbsp soda bikarbonat

1. mentega, gula perang pukul hingg kembang, masuk telor, oat, kelapa kering, tepung, garam, vanilla soda bikarbonat, poppy soda.
2. gaulkan rata buat bulat2 dan golekan pada poppy seed.


Bahan doh:

200 gm mentega
1 tbsn shortening
100 gm gula kastor
2 tbsp nescafe
1 biji kuning telur
200 gm tepung gandum
70 gm tepung ubi
2 tbsp susu tepung
50 gm nestum kisar
40 gm badam kisar

Bahan hiasan:

200 gm coklat masakan
100 gm kelapa kering


Bahan doh:

200 gm mentega
80 gm gula
1 tsp esen vanilla
1 tsp esen oren
1 tsp kulit oren diparut
2 biji kuning telur
320 gm tepung gandum

Bahan inti:

100 gm jem oren
1 biji oren ambil jus dan kulit

Bahan hiasan:

1 tbsp air
2 tbsp sirap jagung
75 gm gula
100 gm coklat masak


Bahan doh:

125 gm mentega
80 gm gula icing
230 gm tepung gandum
20 gm badam kisar
1 biji telur

Bahan hiasan:

250 gm coklat masak
100 gm badam panggang
100 gm coklat putih
100 gm coklat urai

1. mentega, icing, badam, tepong dijadikan serbuk roti camur kuning telur, gaul rata, perap dalam peti sejuk selama 1 jam


Bahan doh:

125 gm mentega
120 gm gla icing
1 tsp garam
1 biji telur
250 gm tepung gandum

Bahan inti:

Bahan A

400 ml air
175 gm mentega
170 gm gula
1 biji lemon
***bahan A dimasak hingga gula cair

Bahan B

60 gm tepung gandum
6 biji kuning telor
200 ml air
***bahan B dicampur dan dikacau rata jangan sampai bergumpal

1. gaul mentega,garam,gula, tepung hingga jadi serbuk roti campur kuning telur hingga rata.
2. masokkan bahan A kedalam bahan B kacau hingga pekat seperti kastard
3. masokan jus lemon kacau rata hingga pekat dan berkilat
4. tuang pada kulit tart



4 biji putih telur
250 gm gula castor
70 gm emping jagung
250 gm coklat masak hitam
½ cawan kastard
½ cawan tepung jagung
5tspn milo

1. pukul putih telor, icing hingga kembang
2. masukan emping jagung & coklat(dipotong halus)
3. setelah masak tabur kan milo


Bahan A

200 gm mentega
150 gm icing
1 biji kuning telur

Bahan B

½ cawan kelapa kering(dikisar)
½ cawan emping jagung(dikisar)
80 gm tepung gandum
140 gm tepung jagung

Bahan C

½ tsp esen pudina(pappermint)
½ tsp pewarna hijau

Bahan hiasan

10 biji buah prune
1 biji putih telur
1 cawan kelapa kering

1. pukul bahan A hingga kembang dan masukan bahan B gaul rata masukan bahan C
2. prune dipotong panjang buat inti, bentukan seperti buah kana, celup dalam putih telur dan gaulkan atas kelapa kering terus bakar


20 gm mentega
150 gm kastor
2 biji kuning telur
300 gm tepung gandum
30 gm kelapa kering
40 gm badam hancur(ground)
2 tbsp serbuk koko
3 tsp nescafe
40 gm badam cincang(nibbed)
1 biji telur
80 gm badam potong(slivered)


500 gm butter (masak hingaa mendidih)
1000 gm air (masakhingga mendidih)
600 gm tepung gandum
1 tsp baking paowder
10 biji telur

1. masak air hingga mendidih masukan butter, setelah butter cair matikan api, masukan tepung dan kacau sebati, masukan telur satu persatu hingga habis



6 bibji telur
150 gm kastor
100 gm gula melaka
225 gm tepung gandum campur dgn 1 tbsp serbuk koko
3 tbsp susu cair
1 tsp ovellete
½ tsp baking powder
½ rempah kuih
½ tsp garam halus
Pisang berangan atau kismis untuk hiasan

1. pukul gula, telur, ovellate & baking powder hingga naik dan masukan tepung, susu kacau rata, masukan dalam acuan, tabur pisang@kismis dan kukus.



15 biji kuning telur
9 biji putih telor
5 ½ ozs tepung gandum
8 ½ kastor
3 ½ tepung jagung
1 ½ tsp baking powder
4 ozs mentega cair
2 tsp minyak coffe
1 ½ ovallate
3 ozs air batu

1. satukan semua bahan kecuali butter cair dan minyak coffe, apabila pekat masukan butter dan minyak coffe dan bahagikan kepada 5 loyang(10x10x1)

Bahan cream

2 buku butter
8 ozs shortening
200 gm gula pasir (masak pekat dan sejukan)
1 cawan air(masak dan sejukan)
1 helai daun pandan (msak dan sejukan)

1. pukul butter dan shortening hingga pekat masukan air gula.



42 ozs santan pekat
48 ozs santan cair
12 ozs gula pasir
12 ozs gula melaka
8 ozs tepung kacang hijau
500 gm tepung ubi
½ tsp garam
100 gm tepung beras
1 botol esen pandan, pewarna hijau@kuning


• Santan pekat , gula melaka, gula pasir, garam dan vanila dimasak hingga mendidih sedikit dan sejukkan
• Satukan semua tepung, garam, santan cair & masukkan santan panas tadi
• Bahagikan kepada 2 adunan dan 2 warna
• Kukus selapis selapis

Anzac Biscuits

There are a few theories on the origins of ANZAC biscuits (or ANZAC Cookies for Americans) but it is certain that they came about during the First World War, around 1914/15.

Some say that they started as biscuits made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations. And some say they came about due to resourceful of the women on the “home front” in an endeavour to make a treat for their loved ones that would survive the long journey by post to the war front.
There is even the suggestion that they originated from Scottish Oatmeal Cakes which is entirely possible. Whatever the origin, they have won the hearts of all Aussies the globe over as the pseudo National Biscuit.
125g butter
2 tbs golden syrup
1/2 tsp bicarbonate of soda
2 tbs boiling water
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
1) Combine butter and golden syrup in a small bowl and cook for 2 minutes on HIGH in microwave.
2) Mix soda with boiling water, add to melted butter mixture.
3) Combined all dry ingredients; mix into butter.
4) Place teaspoonfuls of mixture on lightly greased pizza tray. Bake for 14 to 16 minutes in preheated oven at 180C.

Cornflakes Biscuits

125g butter
1/3 cup sugar
1 egg
2/3 cup sultanas
1 cup self raising flour
2 cups lightly-crushed cornflakes
1) Cream butter and sugar until light and fluffy. Add egg, beat well. Fold in sifted flour and sultanas, mix well.
2) Drop teaspoonfuls of mixture into cornflakes, roll lightly. Place on lightly greased oven trays. Allow room for spreading. Bake in moderate oven 20 minutes.

Coconut Biscuits

125g butter
125g desicated coconut
185g self-raising flour
1/2 cup sugar
2 eggs
1/2 tsp vanilla essence
Red glaced cherry, chopped
1) Beat butter and eggs until thick and creamy.
2) Add eggs and vanilla.
3) Add flour and knead lightly until mix.
4) Roll a teaspoonfull of dough at a time into marble size balls.
5) Roll in coconut and arrange balls on baking trays.
6) Decorate with cherry and press lightly. Bake for 15 - 20 minutes at 180C.

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