french macaron - martha steward recipe

 Ingredients

• For the Macarons

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

• Suggested Fillings for Macarons

  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam
  • Swiss Meringue Buttercream

Directions

1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
   
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
   
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
   
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
   
5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
   
   

PRAWN RECIPE

Recipe: Butter PrawnIngredients

1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

*Recipe adapted from “The Food of Malaysia: Authentic Recipes from the Crossroads of Asia.”

 

Tamarind Prawn/Assam Prawn (亚参虾) Recipe

Ingredients:

8 oz shell-on prawns
1 1/2 tablespoons tamarind pulp
4 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil

Method:
Mix the tamarind pulp with 4 tablespoons water. Extract the juice from the tamarind by pressing the pulp.
Remove the heads of the prawns. Devein the prawns by slitting the back. Rinse prawns with water and pat dry with paper towers. Add the tamarind juice and pulp, salt, and sugar into the prawns and mix well with your hand. Marinate for 15 minutes. Remove the tamarind pulp before cooking.
Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until cooked and slightly burnt. Dish out and serve immediately.

Cook’s Note:
Some recipes call for dark soy sauce but I always do without the dark soy sauce as it will make the prawns too dark in color, and hence less appealing in presentation. You can also leave the heads on, for photography purposes, I had them heads off. You can also pan-fried the prawns with the tamarind pulp if you wish.



RESEPI AYAM

AYAM PANDAN
( Thai version) Ingredients:
500gm chicken fillet, cut approx 3cmx3cm
1 tblspn thick soy sauce
1 tblspn golden syrup (I used 1 1/2 tblspn sugar)
1 tblspn chillie paste
1 teaspn sesame oil
1 tblspn oystre sauce
4 garlics, chopped
1 shallot, chopped
1 tespn white pepper
Adequate daun pandan (screwpine leaves)

Method:
1. Mix together all ingredients. Then put in chicken fillet, MIx until incorporated and leave to marinate for one hour or more.
2. Wrap chicken fillet with daun pandan in a triangle shape. Use toothpick to fasten the leaves tightly.
3. Deep fry until cooked.

AYAM PANDAN
(Indonesian version) Ingredients:
500gm chicken fillet
5gm aniseed (jintan manis)
5gm white cummin (jintan putih)
thumbsize galangal (lengkuas)
1 lemon grass
3 garlics
thumbsize ginger
2 buah keras
10gm gula melaka

Method:
1. Dry blend aniseed, white cummin and buah keras.
2. Wet blend garlics, lemon grass, galangal, ginger and gula melaka.
3. In a large bowl mix together both dry and wet blended ingredients. Add in chicken, mix until incorporated and leave to marinate for one hour or more.
4. Wrap chicken with daun pandan and deep fry until cooked.

*this recipe i ambil dalam blog blogger lain rase macam best jek. jom try! check the image below!~ nyummy