MIL Maklong pelihara 5 ekor ayam betina dan tiap-tiap hari ayam tersebut bertelur. MIL Maklong yang pemurah tu tak pernah lokek berkongsi telur dari ayam peliharaannya. Kami sangat jarang makan roti tapi sekali sekala beli roti dan bila ada telur Paklong suka makan toast soldiers ni dicicah dalam telur setengah masak .
Filed under Breakfast, Vegetarian
Hari minggu baru kami pergi makan di rumah mak Pak long sempena harijadi ayahnya. Mak mertua masak roast leg of lamb yang Mak Long beli kat kedai Pakistan. Bila kami nak balik, mak mertua tapaukan lebihan roast lamb. ooh kecil tapak tangan bonet kereta kami sediakan. Anyway, apabila Mak Long kena kerja dari rumah pada hari Isnin, Pak Long telah dengan baik hatinya , buatkan sandwich ni untuk Mak Long makan tengah hari. Jazakallah my dear..
Filed under Meat
Hari ni mak mertua Mak Long jemput makan sempena harijadi pak mertua Mak Long minggu lepas. Lewat seminggu sebab minggu lepas tak semua ahli keluarga dapat hadir. Mak Long bawak kek coklat yang Mak Long dah ubahsuai untuk sesuaikan dengan keperluan diabetik.
This cake was made using Delia Smith’s all-in-one quick sponge recipe with a slight twist.
Ingredients:
8 oz of ground almond
8 oz of butter
4 eggs
6 heaped tbsp of Splenda
4 tbsp of full-cream milk
2 tsp of baking powder
2 tbsp of cocoa powder
For the ganache
1 bar of 70% dark chocolate
50 ml of double cream
a knob of butter
For the filling
30 ml of double cream
1 tsp of splenda
1 vanilla pod
Heat the oven to gas mark 3. Prepare the cake tin by greasing it with softened butter and dredging it with flour. Sieve together the self-raising flour, baking powder and the cocoa powder. Add the rest of the ingredients except the milk. Beat thoroughly. Add the milk and mix again. Pour the mixture into the cake tin. Bake for 40 minutes or until skewer test comes up clean.
Turn onto the cooling rack. Meantime prepare the filling and ganache. Scrape the seeds off the vanilla pod and add to the cream. Add splenda and whip until thick.
Heat the cream for the ganache. Break up the chocolate bar into little pieces. Pour the heated cream over the chocolate and stir until all melted. Add the knob of butter and stir again.
To assemble, slice the cake in half horizontally. Fill the cake with vanilla cream and pour the ganache over the cake.
Filed under Dessert, Diabetic-friendly
Ingredients:
400 gm of yellow lentils (soaked overnight)
half an onion (finely chopped)
2 green chillies (finely chopped)
salt to taste
a few sprigs of curry leaves
vegetable oil for deep frying
Makes 15
Drain the lentils into a colander and rinse under running water. Set aside 1 tbsp of the lentils. Put the rest in a food processor and blitz for 5 seconds with just a touch of water. Transfer the ground lentils into a mixing bowl and add the onion, chillies, salt and the whole lentils. Mix thoroughly. Then using wet hands shape the mixture into little golf-sized balls. Slightly flatten the ball and set aside. Repeat with the rest of the mixture. Heat the oil in a wok or a deep pan. When hot, drop a few curry leaves in the oil followed by the lentil cakes. Fry until golden. serve immediately.
Filed under Diabetic-friendly, Vegetarian
Pencuci mulut malam ni, sebenarnya inspirasi dari soya bean pudding yang Mak Long nampak kat dapur Hana. Mengikut Hana, dia dapat resepi ni dari Kak Fida. Maklong bagi nama canggih sikit sebab resepinya lebih kurang resepi pannacotta cuma resepi asal pannacotta menggunakan campuran susu segar dengan double cream. Untuk sesuaikan dengan selera diabetik, Mak Long gantikan canned mixed fruit dari resepi Kak Fida dengan buah-buahan segar seperti raspberry. Apa pun terima kasih kepada Kak Fida dan Hana kerana berkongsi resepi.
Ingredients:
For the pannacotta:
1 liter carton of soy milk
1 tbsp of gelatine ( I used Halagel)
2 tbsp of Splenda
4 tbsp of hot water
For the raspberry coulis
150 gm of raspberry
juice 1 lemon
2 tbsp of orange juice
2 tbsp of Splenda
Heat the soy milk in a pan. Meanwhile sprinkle the gelatine over the hot water and stir to help it dissolve. As soon as the soy milk starts to boil add the splenda and stir. When it boils turn off the heat. Let it cool slightly and add the gelatine. Stir . Pour into individual ramekins and transfer into the fridge to let it set.
Next pick 10 best raspberries and set aside. Put the rest in a small mixing bowl, add the lemon and orange juice and splenda. Blend thoroughly. Run the mixture through a sieve to separate the pips.
Serve the pannacotta with the coulis spooned over it and topped with fresh raspberries.
Filed under Dessert, Diabetic-friendly
Malam ni, Mak Long dengan Pak Long makan simple aje. Basically semua rebus. Ikan salmon rebus, kentang rebus, telur rebus dan sayur salad. Ringkas tapi sedap.
Filed under Diabetic-friendly, Fish, Main Dish
