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Che’s Blogpost

Bahan-bahan ( 2-3 org )

• 1 cawan air
• 1 sudu makan gula
• 1 1/4 cawan tepung gandum ( boleh campurkan serbuk cinnamon sekiranya suka )
• 1 biji telur – size L
• 1/2 sudu kecil garam
• 1 sudu makan butter

Cara-cara:

1.  Didihkan air, garam, butter dan juga gula. Kecilkan api.

2. Masukkan tepung. Kacau cepat2 agar tepung tidak berketul kemudian angkat dari api (adunan akan melekat-lekat)

 3. Terus masukkan telur dan kacau sebati.

 4.Bulatkan adunan kepada doh kecil-kecil dan masukkan ke dalam acuan  (boleh gunakan nozzle bentuk bintang dan masukkan ke dalam piping bag)

 5. Tekan acuan dan biarkan doh keluar sepanjang 2-3 inci kemudian potong dengan menggunakan gunting.

 6. Panaskan api dan goreng hingga keemasan. Angkat dan toskan.

 7.  Taburkan gula+cinnamon  atau terus saja celup ke dalam coklat cair. Nyumm !!

Mudah saja kan !! Selamat Mencuba.
first time tengok ni masa camping perdana sekolah ritu.
We’re giving RM10,000 and other amazing prizes to the winner of our first ever R.AGE Food Fight!
The five finalists will get to learn from the best, our Food Fight mentors:
– Chef Wan, Malaysia’s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They’ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize. 
The competition’s closed, but you can always check out the other Food Fight submissions at  https://rage.com.my/foodfight !

Tell us what you think!

BTW…

Ingredient of the week: Kepayang

THE kepayang “fruit” or buah keluak is actually the seed of the kepayang tree and has a rich history. Used to make nasi kebuli, a royal dish served to ancient Pahang royalty, it now has a place in Malaysian dishes like the Peranakan specialty, asam pedas keluak. Most kepayang trees are found in Pahang, but […]

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