Tuesday, June 15, 2010

Dulce de Leche


lama dah skodeng resepi nih dari umah AlongRoz. Beli tin susu ntah dah bape kali baru menjadik nak buat arini. hihihihi... dolu kecik2 arwah nenek penah buat! tp style bakor atas api kayu... biler dkukus nampak lebih mudah dan dah tentunya xde hangus2 aka geseng2! hehe.. tima kaceh long kongsikan resepinya. tunggu yer adegan seterusnya yg bakal dbuat ngan si dolce nih! hihihi... resepi asal dari sini. istilah lain bg dulce nih Cream Caramel.

UPDATE: lagi satu cara yang korang patut lihat dan agak mudah tanpa menggunakan tin. di sini yer. thanx catlina sudi googlekan! hihihi
Bahan-bahan
  • Susu pekat manis
  • Pengukus
  • Air
Cara-cara
  • Buangkan kertas pembalut tin susu pekat manis tersebut.
  • Masukkan tin susu ke dalam pengukus. Letak ditengah2 rack. (hana baringkan tin). Isi air sehingga paras tin susu tenggelam.
  • Tutup pengukus dan kukus selama 3jam atau lebih! lagi lama kukus, kaler akan makin gelap. Pastikan air kukusan tidak kering. Jika tak cukup, masukkan air panas.
  • Tunggu sejuk baru buka penutup tin.
  • Keluarkan dan simpan dalam botol jem atau bekas yang bersesuaian sehingga saat hendak digunakan.
UPDATE>> 'Jika menggunakan preasure cooker kukus sejam sahaja.' >>> delay penyataan ini wat sementara waktu yer! curios sket! UPDATE AGAIN: from wikipedia >> A home-made form of dulce de leche is sometimes made by boiling an unopened can of sweetened condensed milk for 2 to 3 hours (or 30 to 45 minutes in a Pressure cooker), particularly by those living in countries where it cannot be bought ready-made. It is dangerous to do this on a stove: if the pot is allowed to boil dry, the can will overheat and explode.[2]
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30 comments:

  1. izahdautJune 15, 2010 at 2:34 PM

    kak hana dah buat..aritu tgk umah along.lama lah stimnye..mcmana rasa bile di stim susu t?nk wat kek cheese yee...wooo tidaak..

    ReplyDelete
  2. hanaJune 15, 2010 at 2:44 PM

    to izahdaut..
    rasa dier lemak2 manis! lagi sedap dari serikaya! hihihihi....mmg lama..tp asal cukup isi air, tinggal ajer wat kije2 rumah! xde masalah! try la.. ciskek?? hmmm..rasanya tak kot! sbb cream cheese tadak! hahaha.... sapu kat roti putih dululah! hehe

    ReplyDelete
  3. ainJune 15, 2010 at 4:00 PM

    oohhhhhhhhh...nak buat sapu ngan roti atau biskut ler ni ye.

    ReplyDelete
  4. Nini BestJune 15, 2010 at 4:30 PM

    ermm... mcm best je kan... tin tu takyah tebuk ke.. maksud saya trus msk kan tin tu dlm pengukus ye.. takyah digodak isi dlm tin tu ke... eheee saya budak bru belajar.. klu salah tlg tunjukkan...

    ReplyDelete
  5. hanaJune 15, 2010 at 4:37 PM

    to k.ain..
    yep! ikut suka k.ain lah! bleh gune utk wat kek, wat bc, wat inti cream puff, eclairs atau apa2 jerk la kak! fungsinyer serupa cam jem.. hihihi

    to nini..
    tak yah tebuk or godak2kan.. biar jerk still gtu.. klu tebuk air akan masuk. sbb paras air ikut ketinggian tin. bila dah masak dan sejuk baru tebuk tin tuh ye.. takpe.. malu bertanya sesat jalan kang... tima kasih sudi bertanya.. :)

    ReplyDelete
  6. Mat GebuJune 15, 2010 at 4:57 PM

    Uikkk..menatang apa pulak ni...mula2 ingat peanut butter, pastu seri kaya. Rupanya susu pekat manis yang telah "dipaksa"..kesian elok2 putih, jadi cekelet...nak try juga laaa..nampak mcm bess jeee...

    ReplyDelete
  7. adadJune 15, 2010 at 5:17 PM

    jakun jap... sedap ker kak? ni nak makan ngan apa ni? cekodok? kek? nasik? hehehe

    ReplyDelete
  8. Yat MariaJune 15, 2010 at 9:00 PM

    ada resepi tu aku berkenan tapi pakai dulce de leche..aiikkk, nak kukus 3 jam or lebih..err...kat kedai ada jual tak??

    ReplyDelete
  9. cikmanggisJune 15, 2010 at 9:04 PM

    wah ingatkan hana buat pinat butter..sedap tak?apa rasanya?

    ReplyDelete
  10. hanaJune 15, 2010 at 9:18 PM

    to matgebu..
    hahahahaha... kang aku takut klu tiba kat tangan ko jd kaler lain plak mat! lg aku kesian... kekekeke

    to jiya..
    aku rasa dengan kek pelangi ko tuh sedap jugak koT! kekekeke

    to yatmaria..
    p ko tanya jap kat kedai bwh tuH! ader jual tak? kekekeke

    to cikmanggis..
    sedap kak! klu ikut tekak kiter lebih sedap dr kaya! mcm peanut butter sket2 pong ade.. tp lebih lemak manis! hihihi...cume klu time select kat roti jgn byk2! kang gigi semua tanggal! awal beno dah tua! kekekeke

    ReplyDelete
  11. MamaFaMiJune 15, 2010 at 9:31 PM

    Hana,
    Ni ma nak tanya soalan bodoh sket ni... Hana kata, leh rebus tin susu tu dalam pressure cooker. Tak meletup ke tin tu? Ma tanya betul ni tau...memang ma curious!

    ReplyDelete
  12. hanaJune 15, 2010 at 9:36 PM

    to mamafami..
    hihihi... tak pasti meletops or tak! sbb AlongRoz yg bgtau kat kiter! try tanya along laks... sbb along dah ade pengalaman wat dua kali.

    ReplyDelete
  13. AnonymousJune 15, 2010 at 11:00 PM

    Salam Hana...
    Saja nak tau je..... nape namanya Dulce de leche?...resepi ni asal dari mana eeh? nampak cam sedap je... nak try gak ni!!

    ReplyDelete
  14. Azita ZainJune 16, 2010 at 2:09 AM

    hana,
    "...Masukkan tin susu ke dalam pengukus. Letak ditengah2 rack. (hana baringkan tin). Isi air sehingga paras tin susu tenggelam.."

    kalau dah air tinggi paras tin susu tu, ini bukannya kukus tapi rebus, ye tak? atau k.ita yg konpius (garu kepala ni...)!

    ReplyDelete
  15. hanaJune 16, 2010 at 5:57 AM

    to wana..
    salam wana...haaaa nih amik nih hana cnp dr pakcik google!! kikikiki

    Dulce de leche is the most common name for milk caramel in Spanish. Made as both a thick jam and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Its origin is widely debated, and it remains popular throughout Latin America, including in the Southern Cone, where it is known by this name in Argentina, Uruguay, Paraguay and Costa Rica; in Chile (where it is known as Manjar); in Peru, Ecuador and Colombia (where it is known either as Manjar Blanco or arequipe depending on regional variations); in Mexico (where it is known as Cajeta); and in Brazil (where it is known by its Portuguese name Doce de Leite).

    A French version, known as confiture de lait is very similar to the spreadable forms of dulce de leche. A Norwegian version, Hamar pålegg ("Hamar spread"), better known as HaPå, is a relatively thick and not so sweet commercial variant.

    to k.azita..
    hihihi.....iyer la tuh kak kot! tp bila air dah bwh paras tin jd kukus la kan! maknanya dua2 la yer.. rebus dan kukus! kekekeke

    ReplyDelete
  16. E-na ZarinaJune 16, 2010 at 8:28 AM

    sedap ye hana...boleh tahan brp lama ye?

    ReplyDelete
  17. E-na ZarinaJune 16, 2010 at 8:29 AM

    oppps satu lg...pusingkn tak tin tu atau dari awal smpai akhir dok mcm tu je...tak perlu tambah air klu dah surut ek?

    ReplyDelete
  18. hanaJune 16, 2010 at 8:49 AM

    lo lovelykitchen..
    sedap ena! pd kiter lebih sedap dr kaya! hihihi... klu simpan kat peti ais tahan lama kot..tk pasti bape lama..takyah pusing2..bior jerk dier duk gtu sampai 3jam. klu dah suruh tambah air selagi tak cukup jam! :)

    ReplyDelete
  19. NurulJune 16, 2010 at 12:56 PM

    perlu tutup periuk mse mengukus tak?? uik risau ler blku letupn ke :) mmg lmh ilmu dpur ni ..hehehe

    ReplyDelete
  20. ibh_sueJune 16, 2010 at 2:05 PM

    Macam sedap la kak hana..Resepi yg nih mmg betul2 senang..Nak try lah..Kalau tak meletup..sue upload gambo nanti..kalau tak dak tu..tak jadi la tu..ekekekehhh

    ReplyDelete
  21. hanaJune 16, 2010 at 2:06 PM

    to fiza notty..
    hihihi... jika pengukus kecik cam akak, masa mmula tuh takyah tutup pong xpe sbb air mendidih dan mercik terkeluar2! bila air dah kurang sket baru akak tutup. tapi jika pengukus fiza besar insyaAllah xde masalah jika tutup terus.

    to ibh..
    mmg sedap ibh! cume kene berkorban sket nak tunggu 3 jam tuH! hihihi.. insyaAllah akak doakan xde masalah apa2.. selamat mencube yer!

    ReplyDelete
  22. NurulJune 16, 2010 at 2:09 PM

    oh wokey.. :) hehehe mahu mula bereksperimen.. ;) nak p check susu kat food's stor..

    ReplyDelete
  23. WendyinKK June 17, 2010 at 2:00 AM

    Amboi, cantiknye warna DDL nie.
    Dulu saya punye lama sgt masaknye, too dark ler.
    Nak dapatkan susu tin lagi next time, buat lagi.

    TQTQ link blog saya kat post ini.

    ReplyDelete
  24. hanaJune 17, 2010 at 10:44 AM

    to fiza notty..
    wokey dear! gud luck yer!

    to wendy...
    hi wendy! terkezut ai ghupernyer u pandai cakap melayu! ai pong tak perasan profile u.. hihi.. tenkiu for droping by here! n tQ juga for ur recipe! ;)

    ReplyDelete
  25. CatlinaFlyJune 17, 2010 at 5:21 PM

    kak hana...pelik namanye tapi senang je buat!cuma kena awas jgn lupe isi air kat pengukus ek?huhu...nak try tapi sedap makan dgn ape ni?

    ReplyDelete
  26. hanaJune 17, 2010 at 6:08 PM

    to catlina...
    dkategorikan sebagai jem.. maknanya bleh makan ngan roti, biskut, wat kek, bronis, aiskerim, pancake, toast, muffin, dessert.. wallahhhh apa sajer! hah! banyak dah aku sebut tuh.. hihihihi

    ReplyDelete
  27. UnknownJune 18, 2010 at 12:56 PM

    salam
    kak,nak tnya la.kan akak cakap kukus..sepatutnye air kukusan tu kat tingkat yg bawah kan?so cmne plak maksudnye dgn isi air sehingga paras tin susu tenggelam?x faham la..huhuhu.boleh tolong explain x?saya budak baru belajar ni..^_^

    ReplyDelete
  28. hanaJune 18, 2010 at 1:22 PM

    salam rina..
    sebenanya kaedah yg sebeno adelah rebus! tapi biler air sudah berada di bawah paras tin susu atau rack tuh maka rebus telah bertukar menjadi kukus! senang cternyer, abaikan ajer samada istilah kukus or rebus! toksah pening2kan kepaler.. yg penting ikut cara2 tuh insyaAllah xde mslh.. hihi...

    ReplyDelete
  29. CatlinaFlyJune 19, 2010 at 10:50 AM

    salam kak hana, hehe menurut empunya cara water bath tu, itu nonexplosive way utk buat la dolce ni hihi...dan, jgn sekali2 tenggek tin atas dapur gitu jek!confirm meletup!kebabooommm!!!

    ReplyDelete
  30. AnonymousAugust 1, 2010 at 9:38 PM

    shida: dah try tp naper tak pekat bila dah buka tin tu

    ReplyDelete

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