Thursday, 23 September 2010

Kak Jariah's Nasi Arab (Authentic Arabian Rice)

1/2kg lamb
2-3 cups of rice
2 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon ground black pepper 
5-6 carrots
2 large onions
Tomato puree
Salt to taste

1• Mix the ground cinnamon, nutmeg , cardamom and black pepper. Marinate the mix to the lamb for about 1/2 - 1 hour.
3• Soak the amount of rice in water.
4• Chop the carrots and onions.
5• Half shallow fry the lamb, then lay this in the rice cooker.

6• Then fry carrots in the same pan (with no oil) just half cooked and lay this on top of the meat in the rice cooker.
7• Then fry the onions the same way and lay this on top of the carrots in the rice cooker.
8• Now drain the rice and pour the rice over the onion.
9• Mix water with tomato puree and salt. The quantity of water should be enough to cover the rice in the rice cooker.
10• Pour this mix over the rice, make sure it doesn't sink the rice. It should only just cover the rice.
11• Now put the rice cooker on and wait for rice to cook.


Nadiah's Tiramisu

397g Nestle Condensed Milk
450g Mascarpone Cheese
150ml cold strong black coffee
100g Sponge Fingers
30ml Cocoa powder

1• Beat together the Milk and Mascorpone cheese. 
2• Dip the Sponge Fingers in the Black Coffee and arrange at the bottom of a shallow dish. 
3• Spoon over the cheese mixture. 
4• Sift over a generous dusting of cocoa. 
5• Cover with another layer of sponge fingers, cheese mixture and cocoa, then chill for at least 30 minutes before serving.

Nita's Cinnamon Layered Cake


200 grams Plain Flour (sift 4x) 
250 grams Stork Margarine 
2 tablespoon condensed milk 
1 1/2 tablespoon Golden Syrup 
1 teaspoon vanilla 
4 egg yolks and 5 whole eggs (medium size) 
• 1/2 teaspoon baking powder. 
175 grams castor sugar 
25 grams icing sugar 

1• With a hand mixer beat margarine until soft and white while adding condensed milk, Golden Syrup, Cinnamon powder and vanilla.
2• Beat 4 egg yolks and 5 whole eggs (medium size) until white and light In a cake mixer and add the baking powder.
3• Sift the castor sugar and icing sugar together and add to the cake mixer.
4• Then start adding in the flour that you have sifted 4x slowly. Once all the flour is in, mix on high speed.
5• Then lower the speed and add in the first mix (margarine etc) into this mix. Keep mixing for about 5-10 minutes.
6• Start preparing the tin by butterring the tin, line with grease proof paper, and butter on the grease proof paper too.
7• Start with one layer of the mix, put this in a pre-heated oven (180deg) for 10 minutes .  
8• Then butter the first layer then add in a second thin layer of the mix. Put this under a hot grill until brown.
9• Take this out and butter and add a third thin layer of the mix. Carry on doing this until you finish the mix. 
10• When you have added on the last layer, pre heat the oven again and put the cake in the oven for about 12-15 minutes to cook it through. Remember grilling the layers will only brown the top layer, it does not cook the cake. So test if the cake is now cooked and cover with kitchen foil over night or let it cool down for 1-2 hours.
11• Once it has cooled down, carefully remove foil, not letting water drip back into cake.
12• The cake is now ready to be sliced to enjoy the beautiful layers and tasty aroma of cinnamon.


Nadiah's Chocolate Brownies

250 grams of butter 
200 grams ofdark chocolate. Broken up 
80 grams of cocoa powder 
1 teaspoon baking powder 
350 grams of caster sugar 
4 large eggs 
65 grams of flour 

1• Pre-heat oven at 180c.
2• Cover the baking tray with greaseproof paper.
3• Melt butter and chocolate in a glass bowl over a saucepan of boiling water (double boiler).
4• In a separate bowl mix cocoa powder, flour, baking powder and sugar.
5• Add this to melted chocolate and mix.
6• Beat eggs and mix in until you have a silky consistency.
7• Bake for about 25 minutes.
8• Take out of the oven and enjoy while its still hot.

Ainita's Recipe Book © 2010

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