These durian-flavoured fluffy balls of gold are soft and puffy on the inside, yet caramelized and crispy on the outside. Usually made with bananas, this durian version will be absolutely superb for durian lovers. A MUST-TRY and super easy treat for the entire family to enjoy.  Ingredients:  2 cups Wheat flour   1 large cup Baking powder (combined and sifted)  1/4 cup Castor sugar  1 egg, beat a little  1/2 cup Durian pulp, finely mashed  1 and a half cups Water (or to taste)   A pinch of Salt    Directions:   1. Combine all the above ingredients, except water, stir well and pour the water little by little and stir until well combined. Rest for 10 minutes.  2. Heat oil and fry. Use 1 large cup of batter for one fritter, frying 10 - 12 pieces at a time, depending on the size of the pan. Cook over medium heat until golden yellow, lift and drain the oil. Serve for afternoon tea   Get the ingredients for this easy and yummy dessert at Gogopasar today, so freah for less! Visit our website to order or download the app  (Apple Store or Google Play Store)

This creamy and delectable durian stew is enjoyed with any type of starchy accompaniment such as glutinous rice or even steamed buns. It can be eaten for breakfast or as a dessert. This traditional Malay dessert is high in calories, but it is a treat that should not be missed if you have frozen or leftover durians around.    Ingredients:  300g Durian paste  70g Palm sugar (gula kabung), shredded  10g Brown sugar, optional  100ml Water  300ml Coconut milk  15g Salt  10ml Pandan flavouring  2 Pandan leaves    Directions:  Mix all ingredients in a bowl and cook on slow medium heat.  Allow  to simmer for 10 minutes until all the ingredients mix well and become thick.  Serve with roti jala, bread or steamed glutinous rice.    Get the ingredients for this easy and yummy dessert at Gogopasar today, so freah for less! Visit our website to order or download the app  (Apple Store or Google Play Store)

This is a traditional durian cake, or also known as Dodol Durian which  is made from durian flesh. This sweet delicacy is very popular within the Malay community in every state of Malaysia. Rich in carbohydrates and fibre, it is an energy-packed treat which is super addictive.  Usually sold as souvenirs under cottage industry efforts, this cake is popular in shops, but can be made at home just as easily.    Ingredients:  10-20 pieces of durian(fresh or frozen)  2 cups of sugar   1 tsp salt    Directions:  1. Put all the ingredients into the pan / skillet, heat it on the stove over medium heat  2. Constantly stir the lempok batter in skillet for 3-4 hours.  3. After the lempok gets sticky and thick / chewy, remove from the fire and pour into a plastic wrap-lined container.   4. Refrigerate until it gets hard, and cut it into slices to serve.    Get the ingredients for this easy and yummy dessert at Gogopasar today, so freah for less! Visit our website to order or download the app  (Apple Store or Google Play Store)

With the ongoing durian season in Singapore and Malaysia, we're sure many of you are enjoying your creamy Musang King and yummy durian D24 at home. While you're at it, why not save a few extra pieces to make mouthwatering durian desserts starting with mochi! Quick, easy and super addictive, this sweet treat will definitely have you going for seconds and thirds.    Ingredients (yields 30)  250g Glutinous rice flour  150g Rice flour  500g Water  60g Sugar  300g Durian pulp   Directions:  Using a mixer, blend the durian flesh until you get a smooth puree. Keep it in a plastic bag and press it flat with about a 0.5 inch of thickness. Leave it in the freezer overnight till ready to use.  In a mixing bowl, combine flour, water and sugar together until you get a smooth mixture.  Steam the flour mixture for about 30 minutes until thoroughly cooked.  With a mixer, blend the steamed dough until it has a chewy and smooth texture. Leave it to cool at room temperature.  Remove the frozen durian puree from the plastic bag and cut them into small cubes.  Wear plastic gloves and proceed to brush the mochi dough with some oil.   Pinch off a small portion of mochi, place a frozen cube of durian puree in the centre and wrap it completely.   Coat the mochi with cooked corn flour and keep it in the fridge for about 30 minutes before serving.  If not serving immediately, keep it in the freezer.  Get the ingredients for this easy and yummy dessert at Gogopasar today, so freah for less! Visit our website to order or download the app  (Apple Store or Google Play Store)

This delightful traditional Malay dessert is also known as Seri Muka Durian. Usually, talam or seri muka is made with pandan leaves. However, replacing pandan with durian is an extraordinary way to enjoy the buttery rich, sweet and smooth texture of durians especially after they are out of season and you have frozen durians on hand or even if you have extra fresh durians and are looking for a way to be creative with them by transforming them into dessert.    Ingredients for Talam Durian:  (bottom layer ingredients)  500 g Glutinous Rice (soak 4 hours)  230 g Concentrated Coconut Milk  270 g Water  1 tsp Salt  (top layer ingredients)  50 g Wheat Flour  40 g Custard Flour  250 g Sugar  1/3 tsp Salt  3 eggs  350 g Coconut milk  250 g Water  1 Cup Durian Filling (blend with water and coconut milk)  A little lemon yellow dye    Steps:  Place plastic wrap on a 10" x 10" baking sheet, then add all the bottom layer ingredients and steam for 25 minutes  Combine all the top layer ingredients, stir until all is well blended and strain. Cook until steam rises and set aside.  After the glutinous rice is cooked, press it into a large baking tray until evenly flat and dense.   Then pour the top layer mixture over the glutinous rice and steam for 25 minutes.  After steaming, place in the fridge to cool down and harden before cutting into pieces to serve.    Get the ingredients for this easy and yummy dessert at Gogopasar today, so freah for less! Visit our website to order or download the app  (Apple Store or Google Play Store)  

If you get a chance to get frozen durians on offer (like you do at Gogopasar) or if you have leftover durians and dont know what to do with them , try out these classic, easy and delicious durian desserts. I promise you won't regret it!    1. Talam Durian   This delightful traditional Malay dessert is also known as Seri Muka Durian. Usually, talam or seri muka is made with pandan leaves. However, replacing pandan with durian is an extraordinary way to enjoy the buttery rich, sweet and smooth texture of durians especially after they are out of season and you have frozen durians on hand or even if you have extra fresh durians and are looking for a way to be creative with them by transforming them into dessert. This easy recipe willl yield about 10-15 bite-sized cakes.   2.Durian Mochi    With the ongoing durian season in Singapore and Malaysia, we're sure many of you are enjoying your creamy Musang King and yummy durian D24 at home. While you're at it, why not save a few extra pieces to make mouthwatering durian desserts starting with mochi! Quick, easy and super addictive, this sweet treat will definitely have you going for seconds and thirds. Try this  recipe which yields 30 mochis.    3. Lempok Durian  This is a traditional durian cake, or also known as Dodol Durian which  can be made from frozen or fresh durian flesh. This sweet delicacy is very popular within the Malay community in every state of Malaysia. Rich in carbohydrates and fibre, it is an energy-packed treat which is super addictive.  Usually sold as souvenirs under cottage industry efforts, this cake is popular in shops, but can be made at home just as easily. With just 3 ingredients , the steps are very easy to follow if you choose to make it  today, but bear in mind it takes a long time to cook over the stove!  4. Serawa Durian  This creamy and delectable durian stew is enjoyed with any type of starchy accompaniment such as glutinous rice or even steamed buns. It can be eaten for breakfast or as a dessert. This traditional Malay dessert is high in calories, but it is a treat that should not be missed if you have frozen or leftover durians around. Chechk out this simple and delicious  recipe here   5. Cekodok Durian / Durian Fritters    These durian-flavoured fluffy balls of gold are soft and puffy on the inside, yet caramelized and crispy on the outside. Usually made with bananas, this durian version will be absolutely superb for durian lovers. A MUST-TRY and super easy treat for the entire family to enjoy. Take about 10 minutes to prepare and fry with this recipe. Be sure to catch durian fever at Gogopasar this durian season at our KenDurian festival happening from 16 June to 30 June 2022. Visit us at our warehouse in Selayang or order top grade Musang King, D101 and D13 online at www.gogopasar.com. with FREE delivery.  

What do you get when you combine two top Malaysian Raya cookie classics- the semperit and pineapple tart? You will get a super Raya cookie in the form of semperit pineapple tarts! With two of my favourite cookies all rolled up into one – you can’t find anything better than these.   Ingredients:  Pineapple Jam  • 2 fresh pineapples  • 1 and a half cup caster sugar  • Cinnamon stick    Steps:  1. Cut the pineapples but leave out the core. Make sure you don’t have any of the black bits from the skin left on the pineapple. Carve them out.  2. Grate the pineapples in a large bowl.  3. Now, separate the juice by using a sieve. Set the juice aside for now as you will need it while making the jam.  4. Place the grated pineapples along with the sugar and cinnamon stick in a saucepan and cook on a high heat. Stirring continuously.  5. Once you see it bubbling, add some of the juice little by little and cook till it evaporates and the pineapples are all sticky.  6. The pineapple jam should be left to cool completely so best to make it the day before you’re making the pineapple tarts.  Ingredients  Semperit Pastry:  • 250gms salted butter  • 50gms icing sugar  • 350 plain flour  • 50gms corn flour  • 2 egg yolks    Steps:  1. In a bowl, beat the butter and sugar, add the egg yolks and continue to whisk till thoroughly combined.  2. Slowly add the 2 flours and mix till you get a dough texture.  Now lets start putting things together!!  1. Before we begin, and to make things a tad easier…roll the jam into oval shapes so they are ready to be rolled into the pastry. This is a sticky, messy process!!!  2. Place the dough in a piping bag using a flat nozzle and pipe long strips on greaseproof paper.  3. Place a jam roll and gently roll the pastry. You should get about 2 or 3 tarts in one long strip.  4. Continue this process and place the tarts on a baking tray. Brush with egg wash and bake for 20 mins or until golden in a pre-heated oven at 150C.  5. Once ready, leave to cool on a wire rack before storing them in an air tight container.  Now, with this size, you can make about 100 mini Pineapple Tarts! So feel free to make them bigger as these are tiny bite sized!   

Be adventurous this year and try this unique and spicy variation of the Honey Cornflake Cups that we all love so much! This salted egg version is a crunchy and addictive treat which was originally created as a savoury CNY snack, and not packed into paper cups. However, this sweet Raya version takes it to the next level! Nibble into this rispy, chewy, sweet, salty and umami mouthful and you will be back for more! Easy recipe here:   Ingredients: Salted duck egg yolks (boil salted duck eggs, remove yolks and mash them) Curry leaves Half a block of butter Bird’s Eye Chili (Cili Api- sliced) Half a box of plain cornflakes Almond flakes (optional) 3 table spoons Honey (diluted with 3 tables spoons warm water) Pinch of salt   Steps: Melt butter in pan, add chilis and curry leaves and fry for 1 min on medium fire Add the salted egg yolks and combine thoroughly, then add the cornflakes(and optional almond flakes) and completely coat everything evenly. Pour cornflakes onto lined baking pan and bake at 180C for 10-15 minutes. After baking, let it cool for 20 minutes, add the diluted honey over the flakes and packed them into mini paper cupcakes and let dry before storingin air tight containers. Get the ingredients for these easy and  yummy Raya treats at Gogopasar. Simply click this link: www.gogopasar.com, register and start browsing for the ingredients you need to enjoy these scrumptious delights. Get FREE delivery for purchases above RM50. First time users get RM5 off wih this coupon code : WELCOMEGIFT. Happy Shopping!

Crispy on the outside, chewy on the inside, chocolate sable cookies are the ultimate chocolate cookie! (And they’re perfect for keeping dough on hand to have your chocolate craving satisfied in 15 minutes flat!) What are sable cookies? Sable cookies are basically France’s version of a shortbread cookie, also called a butter cookie. These easy to make cookies are of the slice-and-bake variety. They are as popular in France as Chocolate Chip cookies are in North America. The name Sable means sand in French, which refers to the sandy texture of these tender and crumbly cookies. With a triple dark chocolate flavoring, these are a taste of heaven with a shot of espresso.   Ingredients: 1 ¼ cup all-purpose flour ⅓ c cocoa powder ½ tsp baking soda ½ tsp salt 4 oz bittersweet chocolate, chopped to fine bits 8 Tbsp unsalted butter, softened ¾ cup sugar 1 egg ½ tsp vanilla   Steps: 1.Sift flour, cocoa powder, baking soda and salt. Mix in chocolate bits. 2.In another bowl, beat butter and sugar until fluffy. Add the vanilla and egg, beat until creamy. 3.Add the dry ingredients to the butter mixture and mix until combined. Bring the dough together by lightly squeezing it with your hands. Divide the dough in half. 4.Place half the dough on a sheet of waxed paper and press into a log, roughly 1 inch in diameter by roughly 8 inches long. Repeat with remaining dough. Place the rolls in an air-tight container or bag and refrigerate for 3 hours (up to 3 days).* 5.When you are ready to bake your cookies, preheat oven to 190C. 6.Slice the cold logs into 1/2-inch thick rounds and place the cookie rounds on baking sheets lined with parchment paper, spaced with 1 inch in between the cookies. (You will get roughly 15 slices out of a log.) 7.Bake until the cookies are set on the outside, about 12 minutes. Remove from the oven and let cool for 5-10 minutes. Then, transfer cookies to a rack to cool completely. Store in an airtight container for 1 week. (If they last that long.) Notes *To Freeze: You can freeze the dough roll in an air-tight container for up to 2 months. When you are ready to bake the cookies, you don’t need to defrost the dough. Simply slice cookies from the frozen roll, and bake the cookies 1 min longer than stated above. Get the ingredients for these easy and  yummy Raya treats at Gogopasar. Simply click this link: www.gogopasar.com, register and start browsing for the ingredients you need to enjoy these scrumptious delights. Get FREE delivery for purchases above RM50. First time users get RM5 off wih this coupon code : WELCOMEGIFT. Happy Shopping!

These delicious oatmeal date cookies are easy to whip up and have the perfect texture — crispy edges with a soft and chewy center! Plus they are vegan and gluten-free. Adding dates to oatmeal cookies is a genius idea! The dates get soft and caramely after baking and every bite that contains a date is literally the best. Ingredients: rolled old-fashioned oats oat flour – store-bought or homemade oat flour coconut sugar baking powder baking soda sea salt flax egg – 1 tablespoon ground flaxseed + 3 tablespoons of water maple syrup coconut oil vanilla Medjool dates cashew nuts Steps: 1.Make flax egg – Whisk together ground flaxseed with water in a small bowl to make your flax egg. Set aside for 5-10 minutes until it thickens. 2.Mix dry ingredients – Combine oats, flour, sugar, baking powder, baking soda and salt in a large mixing bowl. 3.Mix wet ingredients  – In another bowl combine flaxseed egg, maple syrup, coconut oil and vanilla. 4. Add wet ingredients into the dry ingredients and stir to combine. Gently stir in chopped dates and cashews. 5. Place dough in the fridge to setup for 30 minutes. Whatever you do, don’t skip this step!! It will result in cookies that spread too much while baking. 6. After dough has set in the fridge, drop round tablespoons of dough onto a baking sheet lined with parchment paper. Make sure you space the cookies out because they tend to spread a bit. Bake for 10-12 minutes or until cookies are golden brown at 200C. 7. Allow cookies to cool on the pan for 1-2 minutes then gently move to a wire rack and cool completely before eating or transferring to a storage container for later. Store cookies in the fridge for up to 5 days or freezer for up to 3 months.   Get the ingredients for these easy and  yummy Raya treats at Gogopasar. Simply click this link: www.gogopasar.com, register and start browsing for the ingredients you need to enjoy these scrumptious delights. Get FREE delivery for purchases above RM50. First time users get RM5 off wih this coupon code : WELCOMEGIFT. Happy Shopping!

The first week of Raya Holidays have come and gone, and we have sampled a variety of interesting Raya cookies making their rounds in the Klang Valley. The Gogopasar team ran a survey and found that out of the most popular cookies, 5 have got top spots in Malaysians’ hearts. Check out this list for what Malaysians are loving in their cookies this year. What’s more, they are easy to make at home too! Make sure to check out the recipes and see how easy and fun they are to make and enjoy. 1. Viral Raya Trend -Cookie Pods !   Nutella Cookie Pods are all the rage now in the Klang Valley, and they cost a bomb too! Why not make it at home since it’s really quite easy to whip up with only a few ingredients you probably already have in your larder, such as Nutella, butter, flour, sugar and salt. You can also replace Nutella with Biscoff Spread, to make Biscoff Pods or use any other nut spreads you prefer such as peanut butter. Find the recipe here. 2. Vegan Oat Cookies with Dates and Cashews These delicious oatmeal date cookies make so much sense as a healthier and varying alternative to raisin oat cookies.They are easy to whip up and have the perfect texture — crispy edges with a soft and chewy center! Plus, in this recipe,  they are vegan and gluten-free. Adding dates to oatmeal cookies is a genius idea! The dates get soft and caramely after baking and every bite that contains a date is literally the best. 3. Triple Dark Chocolate Sable Cookies Crispy on the outside, chewy on the inside, chocolate sable cookies are the ultimate chocolate cookie! (And they’re perfect for keeping dough on hand to have your chocolate craving satisfied in 15 minutes flat!) What are sable cookies? Sable cookies are basically France’s version of a shortbread cookie, also called a butter cookie. These easy-to-make cookies are of the slice-and-bake variety. They are as popular in France as chocolate chip cookies are in North America. The term sable means sand in French, which refers to the sandy texture of these tender and crumbly cookies. With a triple dark chocolate flavoring, these are a taste of heaven with a shot of espresso. Get the recipe here. 4. Salted Egg Honey Cornflake Cups Be adventurous this year and try this unique and spicy variation of the Honey Cornflake Cups that we all love so much! This salted egg version is a crunchy and addictive treat which was originally created as a savoury CNY snack, and not packed into paper cups. However, this sweet Raya version takes it to the next level! Nibble into this rispy, chewy, sweet, salty and umami mouthful and you will be back for more! Easy recipe here. 5. Easy Semperit Pineapple Tarts What do you get when you combine two top Malaysian Raya cookie classics- the semperit and pineapple tart? You will get a super Raya cookie in the form of semperit pineapple tarts! With two of my favourite cookies all rolled up into one – you can’t find anything better than these. Make them and impress your friends with this recipe. Get the ingredients for these easy and  yummy Raya treats at Gogopasar. Simply click this link: www.gogopasar.com, register and start browsing for the ingredients you need to enjoy these scrumptious delights. Get FREE delivery for purchases above RM50. First time users get RM5 off wih this coupon code : WELCOMEGIFT. Happy Shopping!

Viral Raya Trend -Cookies Pods ! Nutella Cookie Pods are all the rage now in the Klang Valley, and they cost a bomb too! Why not make it at home since it’s really quite easy to whip up with only a few ingredients you probably already have in your larder, such as Nutella, butter, flour, sugar and salt. You can also replace Nutella with Biscoff Spread, to make Biscoff Pods or any other spreads you prefer.   Ingredients: 1 cup (2 sticks) butter, softened 1 cup white sugar 1 cup brown sugar 2 eggs 2 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking soda pinch of salt ¾ to 1 jar of Nutella — it all depends on how much you want to load on   Steps: 1.Preheat your oven to 220C. 2.Spray muffin pans with baking spray or use silicone muffin pan. 3.Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy. 4.Beat in eggs and vanilla and mix thoroughly. 5.In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined. 6.Slowly add to wet ingredients until just combined. 7.Roll dough into balls 1.5 inches thick. 8.Place them in the muffin pan (do not squish down yet!) and bake for 10-12 minutes, until golden brown but not too dark around the edges. 9.Remove from oven and use a shot glass or similar object to press your baked cookies down as soon as they come out of the oven. 10.It creates a perfect hole for your Nutella to melt in! 11.Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth. 12.Let cool 15-20 minutes in pan (At first the Nutella is nice and melty – be sure to eat at least one cup this way!), and serve. 13.Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.  

Get your kids to eat more yogurt with this easy peasy Frozen Yogurt Parfait Bars recipe. The Gogopasar team used Bright Cow yogurts and the end result is so yummy! It tastes just like creamy ice cream with a burst of flavours from the yogurt and chopped fruits. A sure win on a hot sunny day! INGREDIENTS: Bright Cow greek yogurt in vanilla Bright Cow blueberry yogurt Fresh blueberries Fresh strawberries (chopped) Granola (the original recipe uses granola, but we omit this because we don't have any! hehe) HOW TO: Firstly, spread the greek yogurt in vanilla on a tray lined with baking paper and then do the same with the blueberry yogurt. Next, put the chopped strawberries and blueberries on the yogurt spread sparingly and freeze for 4 hours. Add granola if you have some for extra texture and taste. Then cut the frozen yogurt into squares and it's ready to serve! https://youtu.be/jqf_5sZx8ak Recipe Credit: Instagram @cookinwithmima

PREP TIME : 10 minutes COOK TIME: 5 minutes TOTAL TIME: 15 minutes (Probably wallop it in seconds! It's that delicious!) WHAT IS NEEDED: 250-300 grams of beef tenderloin, or flank steak cut into pieces 175grams of broccoli florets water for boiling 2 tablespoons oil 5cm ginger (peeled and sliced) MARINADE: 1/2 tablespoon soy sauce 1/2 teaspoon sesame oil (important in Chinese cuisine) 3 dashes of white pepper 1 tablespoon cornstarch BROWN SAUCE: 1 tablespoon soy sauce 1 tablespoon oyster sauce 1/4 teaspoon sesame oil 1/2 teaspoon sugar 1 teaspoon corn starch 4 tablespoon water   INSTRUCTIONS: Marinate the cut beef with the Marinade for about 15-20 minutes. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 15 seconds. Remove the broccoli immediately with a strainer and set aside. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until fragrant. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the centre of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to mix well. As soon as the sauce thickens, dish out and serve immediately. Serve with hot, fluffy, white rice. Yummmm.... Credit recipe: rasamalaysia.com

INGREDIENTS: For Cake: 250 gm regular ricotta cheese from Bright Cow 160 gm sugar 2 large eggs (Grade A) 60gm salted butter, melted 1 Tbsp vanilla extract 5 g lemon zest, finely grated 30 ml lemon juice 150ml Bright Cow Fresh Jersey Milk 300 gm self raising flour 5 gm baking powder 2 gm baking soda For Streusel & Fruit: 150 gm Self raising flour 150 gm Caster sugar a pinch of ground cinnamon 90 gm salted butter (melted) 370 gm fresh or thawed, frozen strawberries   Instructions: Preheat the oven to 175 C and place a parchment paper at the bottom of 10 inch pan. Whisk the ricotta, sugar, eggs, melted butter, vanilla, milk lemon zest and juice together. In a separate bowl, sift the flour, baking powder and baking soda. Add this to the ricotta mixture and stir just until blended. Spread this in the prepared pan. For the streusel, stir the flour, sugar and cinnamon together and then stir in the butter and lightly combine it until it become coarsely texture. Sprinkle the strawberry over the ricotta cake (if using thawed frozen berries, drain excess juices and toss the berries with 2 tbsp of flour) and top the fruit with the streusel. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan, before serving. Thank you Chef Syirin Said for sharing this awesome recipe inspired by the famous pastry chef, Anna Olson. According to Syirin, this cake can be kept wrapped with plastic cling wrap and unrefrigerated, for 3 days.

Pada zaman yang serba maju ini, banyak snek atau makanan yang diubah ala-ala hipster. Kami nak kongsi resipi yang mudah tapi sangat menyelerakan ini, untuk dijadikan makanan tengah hari atau makan malam anda. Berikut ialah ramuan yang diperlukan: Burger Makaroni 200 gm makaroni 2 sudu besar mentega 2 sudu besar tepung gandum 1/2 sudu teh garam serbuk lada hitam untuk perasa 2 cawan susu cair 2 cawan parutan keju mozzarella 1/4 cawan parutan keju cheddar Bahan Batter : 1 cawan tepung beras 1 sudu besar tepung gandum 1 cawan air 1/2 sudu teh garam Bahan Salutan: 4 cawan cornflakes di ramas kasar Bahan Burger : 4 keping daging burger, perap sos BBQ 4 kepingan keju cheddar 2 biji tomato, hiris nipis Daun salad Kobis hiris halus Macam Mana eh? 1. Masak air sehingga mendidih dan masukkan garam, macaroni dan masak sehingga lembut. Selepas siap, keluarkan air dan masukkan sedikit minyak supaya tidak melekat. Seterusnya, masukkan mentega dalam periuk dan gaulkan dengan tepung, garam dan lada hitam. 2. Tuangkan susu cair dan kacau sehingga rata. Masukkan parutan mozarella dan cheddar dan kacau. Apabila keju sudah cair, masukkan macaroni dan gaul sehingga bersalut rata. 3. Bentukkan macaroni dalam bentuk bulat dan tekan sehingga padat. Keluarkan dalam acuan dan masukkan ke dalam peti sejuk sehingga keju mengeras. Satukan bahan batter dan pastikan adunan tidak terlalu pekat atau cair. Celup burger macaroni ke dalam batter dan gulingkan ke atas bahan salutan. Kemudian, panaskan minyak dan goreng hingga kekuningan. Angkat dan ketepikan dulu. 4. Panggang daging burger dan apabila sudah masak, lapiskan macaroni dengan salad, kubis dan tomato, keju (terpulang kepada anda) dan lapiskan atasnya dengan satu lagi macaroni. Sedia dihidangkan Ini mungkin boleh jadi satu alternatif kepada jenis-jenis makanan yang dihidangkan pada tetamu sewaktu majlis keraian. Confirm ramai yang teruja bila dihidangkan burger makaroni betul tak? Lain daripada yang lain! Kredit: Tasty.co, Oleh: Mar