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Friday, August 31, 2007

Malaysia's 50th Merdeka Day!



KERANAMU MALAYSIA

buruh nelayan dan juga petani
gaya hidup kini dah berubah
anak-anak terasuh mindanya
lahir generasi bijak pandai

pakar IT pakar ekonomi
jaguh sukan dan juga jutawan
berkereta jenama negara
megah menyusur di jalan raya

alam cyber teknologi tertinggi
kejayaan semakin hampiri
biar dikota ataupun desa
kita semua pasti merasa bangga

keranamu kami mendakap tuah
keranamu kami bangsa berjaya
keranamu kami hidup selesa
limpah budi kemakmuran negara

keranamu kami bebas merdeka
keranamu nyawa dipertaruhkan
keranamu rela kami berjuang d
emi bangsa kedaulan negara

Keranamu Negara Malaysia
Malaysia...

Blueberry Shortbread



BLUEBERRY SHORTBREAD

Ingredients :

200 g butter
100 g sugar
200 g plain flour
100 g corn flour or rice flour (I used cornflour)
Blueberry emulco
Blueberry coloring

Method :

1. Cream butter and sugar until light and soft.
2. Add in blueberry emulco and blueberry coloring.
3. Finally, work in the flours.
4. Cut using any desired cutters.
5. Arrange on a tray layered with greaseproof paper.
6. Bake in a pre-heated oven at 160 C for 30 minutes or till done.

* Thanks for the idea Muna!



Nepolitan Chocolate Chips Cupcakes


NEPOLITAN CHOCOLATE CHIPS CUPCAKES
Adapted from : Kak Mon's Kek Cawan Sanang dan Nyaman

Ingredients :

5 nos eggs (Grade A)
170 g self raising flour
200 g castor sugar
1 teaspoon ovalette
1 teaspoon vanilla essence

250 g butter ~ melted
2 teaspoons cocoa powder
a few drops of red coloring
Chocolate chips (dust with a little flour)

Method :

1. Beat eggs, self raising flour, sugar, ovalette and vanilla essence till fluffy using the cake mixer.
2. Pour in the melted butter bit by bit and cut and fold the batter till well mixed.
3. Divide the batter into three bowls and mix the coloring. Leave one portion plain.
4. Spoon one tablespoon of plain mixture into the paper cups, followed by a tablespoon of pink mixture and then the brown mixture. Repeat until the cup is 3/4 filled.
5. Bake in a preheated oven at 190 C for 20 minutes or till done.

* Thousand apologies Kak Mon!!! I've played around with your recipe. Ya Ampunnnn.......

Wednesday, August 29, 2007

Steamed Coconut Blossoms



STEAMED COCONUT BLOSSOMS
Source : Sis Rossya's Fotopage

Ingredients A :

3 eggs ~ from the fridge
220g castor sugar
275g Softasilk (I used cake flour)
3 teaspoons baking powder
1 teaspoon ovalette
140g coconut cream (I used fresh milk because I don't have any coconut cream)

For filling :

50g castor sugar
125g palm sugar
1 teaspoon cornflour mixed with 50g water
3 pandan leaves
225g fresh grated coconut

** For the filling, I didn't actually follow the amount given. I simply put in however much that I pleased. I add a bit of brown sugar for color as I used just a bit of palm sugar (**limited stock**).

Method :

1. For the filling : Mix all the ingredients in a pot and cook till dried.
2. Mix all the A ingredients and beat with high speed till thick and creamy.
3. Divide into a few bowls and put in the coloring.
4. Place the papercups in the muffin tray and put a bit of mixture in the cups. Then put a bit of filling and cover it with the remaining mixture.
5. Steam for 15 minutes.



* Thanks Sis Rossya...

Tuesday, August 28, 2007

From Salwana...


A dedication from a cyber friend way in Brunei....Thank you so much dear Sis Salwana . Appreciate it very much!

Monday, August 27, 2007

Mee Hailam Phalinn Ooi

MEE HAILAM PHALINN OOI 
Source : Dr Phalinn Ooi's Fotopage Ingredients :

Fresh noodles
Beef fillet ~ sliced thinly, boil for 5 minutes and keep the stock
Chicken fillet ~ sliced
Onion ~ sliced
Garlic ~ chopped
Chicken cube
Chillie powder
Oyster sauce
Sweet soya sauce
Soya sauce
Tomato sauce
Vegetables ~ whatever you like...hehehe (my choice is carrot, celery and tomatoes)
Cornflour mixed with water ~ to thicken the gravy Oil for cooking

Method :

1. Boil the fresh noodles till soften. I skipped this step because my noodles are well cooked.
2. Heat the oil and saute onion and add in the beef fillets and chicken fillets. Fry for about 3 minutes.
3. Add in the crushed chicken cube and chillie powder. Stir well.
4. Pour the beef stock. Add in oyster sauce, sweet soya sauce, soya sauce and tomato sauce. Stir well and let it boil.
5. Add in eggs (I didn't add egg into the gravy. I boiled it separately).
6. Add in the vegetables.
7. Pour in the cornflour mixture to thicken the gravy.





To serve
: Put the noodles in a bowl, pour the gravy on top. Garnish with chopped spring onions and fried onions.

* Thanks Phalinn for sharing this recipe with us. Selamat berkhidmat dengan cemerlang ye tuan Doktor!

Fresh Noodles

FRESH NOODLESSource : Datin Salmah and modified by 1Mas2ra

Ingredients :

6 cups plain flour
1 1/2 cups water
1 egg
1 tablespoon ash water (or edible lime water)
few drops of yellow coloring

Method :

1. Mix above ingredients into a mixing bowl. Knead for about 10 minutes. Dough should not be too soft.
2. Let dough rest for 1 hour.
3. Make into small balls. Roll flat and coat with flour.
4. Put into the pasta machine, the smooth part. Repeat trice.
5. Coat the thin piece into enough flour and put through the noodle cutter on the pasta machine.
6. Mix water with some salt and oil and bring to boil. Pour the noodles into the boiling water for about 5 minutes. Keep stirring to avoid noodles from sticking to each other.
7. Pour noodles into a strainer and wash with running tap water.
8. When cold, rub noodles with oil.
9. Ready to use.

Note :

Do not put any salt in the dough as this will spoil the pasta machine because pasta machines cannot be washed.

Friday, August 24, 2007

Mouse Trap Story

MOUSE TRAP STORY.

This is excellent...

A mouse looked through the crack in the wall to see the farmer and his wife open a package.

What food might this contain?" The mouse wondered - he was devastated to discover it was a mousetrap.

Retreating to the farmyard, the mouse proclaimed the warning : There is a mousetrap in the house! There is a mousetrap in the house!

"The chicken clucked and scratched, raised her head and said, "Mr.Mouse, I can tell this is a grave concern to you, but it is of no consequence to me. I cannot be bothered by it.

"The mouse turned to the pig and told him, "There is a mousetrap in the house! There is a mousetrap in the house!"

The pig sympathized, but said, I am so very sorry, Mr.Mouse, but there is nothing I can do about it but pray. Be assured you are in my prayers."

The mouse turned to the cow and said "There is a mousetrap in the ho use!There is a mousetrap in the house!"

The cow said, "Wow, Mr. Mouse. I'm sorry for you, but it's no skin off my nose."

So, the mouse returned to the house, head down and dejected, to face the farmer's mousetrap alone.

That very night a sound was heard throughout the house -- like the sound of a mousetrap catching its prey.

The farmer's wife rushed to see what was caught. In the darkness, she did not see it was a venomous snake whose tail the trap had caught.

The snake bit the farmer's wife. The farmer rushed her to the hospital , and she returned home with a fever.

Everyone knows you treat a fever with fresh chicken soup, so the farmer took his hatchet to the farmyard for the soup's main ingredient.

But his wife's sickness continued, so friends and neighbors came to sit with her around the clock. To feed them, the farmer butchered the pig. The farmer's wife did not get well; she died.

So many people came for her funeral, the farmer had the cow slaughtered to provide enough meat for all of them.

The mouse looked upon it all from his crack in the wall with great sadness.

So, the next time you hear someone is facing a problem and think it doesn't concern you, remember -- when one of us is threatened, we are all at risk.

We are all involved in this journey called life. We must keep an eye out for one another and make an extra effort to encourage one another.

EACH OF US IS A VITAL THREAD IN ANOTHER PERSON'S TAPESTRY;
OUR LIVES ARE WOVEN TOGETHER FOR A REASON.

Thursday, August 23, 2007

French Baguettes



FRENCH BAGUETTES
Source : Puan Roshayati

Ingredients :

360g bread flour
90g superfine flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon bread improver
1 teaspoon bread softener (I didn't put any because I ran out of bread softener)
3 teaspoons instant yeast ~ Mix well all the above ingredients.
250g water
10g shortening

Method :

1. Add water to the dry ingredients, a little at a time and knead till a smooth dough is formed.
2. Add in shortening and continue kneading till a smooth and elastic dough is formed.
3. Divide dough to 3 portions, 240g each. Make into balls and leave to rest for 10 minutes.
4. Roll flat one portion to form a square. Then roll it (like a swiss roll). Leave to prove till double the size, about 45 minutes.
5. Brush the top with water, twice. Then make a small cut on top of each dough.
6. Bake in a pre-heated oven at 190 degree celcius using *steam bake method for 12 minutes.
7. After 12 minutes, remove the tray with water and continue baking for another 10 minutes.

Note :

Steam bake : Place the tray with dough on top of a tray filled with water and put both trays into the oven.

* Thank you Puan Roshayati for this lovely recipe!



Sup Tulang Singapura


SUP TULANG SINGAPURA (BONE STEAK)
Source : Sis Rossya's Fotopages
Ingredients :

6 garlic
2 onion
1 cm ginger
3 ladles (senduk) chillie paste
3 ladles (senduk) tomato sauce
3 kg steak bones
3 potatoes ~ boiled and blend with a bit of water (to puree)
1 egg ~ slightly beaten
salt
sugar
white pepper
zeal (aji-no-moto) ~ optional
Oil

Method :

1. Boil the steak bones with 1 tablespoon soup powder (rempah sup) till the steak is tender, about 2 to 3 hours. But if you are using the pressure cooker, it'll take only 30 minutes or so.
2. Grind garlic, onion and ginger.
3. Heat a bit of oil in a pot. Add in the chillie paste and the grinded ingredients. Fry till fragrant.
4. Add in the tender steak, tomato sauce and the stock. Not too much stock as this soup is supposed to be rather thick.
5. Add in salt, a bit of sugar, white pepper and zeal.
6. Add in the potato puree and stir till thickens.
7. Finally add in an egg, stir for just a little while and remove from heat.

* Thanks Sis Rossya for this lovely recipe...

Chocolate Flavour Chiffon Cake


CHOCOLATE FLAVOUR CHIFFON CAKE
Source : Mr Alex Goh

Ingredients :

(A)
4 egg yolks
135 ml water
85 ml vegetable oil
1/4 teaspoon salt
100g sugar
135g flour
15g cocoa powder
1 teaspoon baking powder
* I added 1 teaspoon vanilla essence

(B)
4 egg whites
90g sugar
1/8 teaspoon cream of tartar

Method :

1. Pour egg yolks, sugar, vegetable oil, water and vanilla essence into the mixing bowl.
2. Add the remaining ingredients in (A) into the bowl.
3. Mix (A) evenly till smooth. Set aside.
4. Whisk the egg whites in (B) till soft peaks appear. Add sugar and cream of tartar and continue to whip till stiff.
5. Fold (B) into (A) till well combined. Bake in a preheated oven at 175 C for 40 minutes. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.

Note :

I sifted flour, cocoa powder and baking powder trice.

Wednesday, August 22, 2007

Fancy Icecream Cookies



FANCY ICECREAM COOKIES
Source : DianaA
Ingredients :

130g butter
60g icing sugar
160g flour
20g cornflour
20g potato starch
10g custard powder
1/4 teaspoon baking powder
20g grounded almond

Method :

1. Beat butter and icing sugar till creamy.
2. Sift all the dry ingredients. Then add into the creamy mixture, bit by bit till a soft dough is formed.
3. Roll about 1/2 cm thick. Cut with the icecream shape cutter. Arrange on a baking tray.
4. Bake till golden brown.
5. Once cool, dip the half top with melted cooking chocolate and sprinkle with hundreds and thousands

Note :

1. I didn't put in grounded almond because I don't have them at the moment.
2. I put a bit of vanilla essance. By the time, I'm typing this entry, half of the cookies are gone...and I didn't get the chance to dip all of them in the cooking chocolate...


* Thanks Diana!


Bubur Lambuk Johor Style

BUBUR LAMBUK JOHOR STYLE

Shallots ~ pounded
Garlic ~ pounded
Ginger (just a bit) ~ pounded
Minced meat Kurma powder
fried grated coconut (kerisik)
Salt to taste
Carrots ~ diced
Potato ~ cleaned and diced
Rice
Enough water

To garnish :
Spring onions ~ chopped
Crispy fried onions

Method :

1. Heat oil and add in the pounded ingredients. Fry till fragrant.
2. Add in minced meat and stir.
3. Add in the kurma powder and fried grated coconut (kerisik). Stir well.
4. Wash rice and put enough water like how you prepare porridge.
5. Pour (3) into (4) and stir to mix.
6. Let it boil and add in the diced carrot and potato and leave to cook.
7. Before serving, garnish with spring onions and crisp fried onion.

Note :

1. I added green beans cut to small pieces just for the color.
2. Before removing the pot from heat, I heat up a little bit of oil and add in some sliced onion. Fry till fragrant and golden brown, then pour all of them into the porridge and stir to mix. My mom said, this method is called tumis darat.

Friday, August 17, 2007

Padprik Harlina



PADPRIK HARLINA
Source : Harlina's Fotopages

Ingredients :
3 shallots
1 red chillie
2 garlic
250 g chicken/beef fillet ~ cut into thin strips
salt
black pepper
chillie powder
1 lemon grass ~ bruised OR kaffir leaves
1 onion ~ cut into rings
1 tablespoon chillie sauce
1 tablespoon tomato sauce
1 tablespoon soya sauce
Tomyam cube
Cornflour
Vegetables ~ carrot, french beans, tomato, etc
Lemon juice

Method :

1. Marinate chicken/beef fillet with salt, pepper and chillie powder.
2. Add in cornflour and mix well.
3. Heat a bit of oil in a small pan and stir-fry the marinated meat for a while. Remove and set aside.
4. Pound shallots, red chillie and garlic.
5. Heat oil in another pan and add in the pounded ingredients and the tomyam cube. Fry till fragrant.
6. Add in the stir-fried meat and cook till done.
7. Add in the chillie sauce, tomato sauce and soya sauce. Add in a bit of water if you want more gravy.
8. Add in the vegetables, lemon grass (or kaffir leaves) and onion.
9. Serve with plain white rice.

Note :
1. Since I don't have red chillie, I substitute with bird eye chillie.
2. I used both chicken and beef fillet.
3. No lemon grass, just kaffir leaves.

* Thanks a bunch Harlina....this recipe is simply delicious!

Wednesday, August 15, 2007

Rose Swissroll



ROSE SWISS ROLL
Source : Rinnchan

Ingredients :

3 eggs, separated
1/2 cup castor sugar
1/2 cup self raising flour, sifted
1/4 cup corn flour, sifted
2 tblspn hot milk
1 tblspn butter, melted
2 tblspn rose water ( I substituted with 1 tspn of rose essence)
a few drops of red coloring
100ml whipping cream, whipped till stiff peak form

Instruction :

1. Pre-heat oven at 180 deg cel.
2. Beat egg whites till stif peak formed.
3. Add sugar, continue beating till thick and glossy.
4. Add egg yolks little by little, beating well after each addition.
5. Lightly fold in flour with milk till well-combined.
6. Add melted butter and lightly mix it. Add coloring, mix well.
7. Pour batter in a greased and lined a swiss roll pan and bake for 8 ~ 10 minutes.
8. Leave cake in tin for 5 mins. Then take out to cool on wire rack.
9. Place on a wet tea towel and cut sides away.
10. Spread cream and roll the cake.

* Thanks Rinn!



Tuesday, August 14, 2007

Char Kue Tiau (Intan)

CHAR KUE TIAW
Source : Intan's Blog

Ingredients :

Garlic

Kue tiau
Chicken/Beef fillets ~ sliced thinly
Prawns
Egg
Soya sauce
Chillie sauce
Bean sprouts
Cooking oil
* I added :
Bird eye chillie
Chinese cabbage

Method :

1. Pound bird eye chillie and garlic.

2. Heat oil in a wok and add in the pounded ingredients. Fry till fragrant.
3. Add in chicken fillets and beef fillets and fry till half cooked. Add a bit of water.
4. Add in chillie sauce and stir well.
5. Add in kue tiau. Mix well.
6. Add in prawns.
7. Pour in the soya sauce and salt if necessary.
8. Push the noodle aside and pour the egg into the wok. Let it 3/4 cooked then mix the kue tiau in.
9. Add in the bean sprouts and chinese cabbage.

* Thank you so very much Intan for this lovely recipe. Not only it's easy and fast to prepare, it's yummy too!!!!

Sweet Bun made into Sausage Rolls



SWEET BUN
Source : Kak Liza

Ingredient A :

500g high protein flour
25g milk powder
75g sugar (I lessen it to just 50g since I want to make sausage rolls)
10g instant yeast
1 teaspoon bread softener
1 egg
1/2 teaspoon salt

Ingredient B :

250ml water
75g margarine

Ingredient C :

Red bean filling
Butter
Sugar
Sausage Raisins/sultanas

Method :

1. Mix well ingredients A.
2. Add in water and knead till a soft dough is formed.(I called upon my antique but still reliable mixer to help me with this process!)
3. Add in margarine and knead again till soft and elastic.
4. Divide the dough into 50g balls.
5. Shape the dough to your liking.
6. Leave to prove till double the size.
7. Bake in a preheated oven at 180 degree celcius till golden brown.
8. Once out of the oven, brush some margarine on top.


* Thanks Kak Liza for this superb recipe!

Nasi Goreng Chemomoi


NASI GORENG CHEMOMOI
Source : Majalah RASA (May 2007)

Ingredients :

300 g cooked rice
10 g dried anchovies ~ fried
4 bird-eye chillie2 prawns (I added more)
2 eggs1 squid ~ sliced to small pieces
1/2 onion ~ sliced
1/2 teaspoon tumeric powder
salt to taste
Oil for cooking

Method :

1. Heat oil. Saute onion with chillie till fragrant.
2. Add in prawns and squid. Let it cook for a while.
3. Add in the eggs and stir well till slightly cooked.
4. Add in rice, stir well.
5. Add in salt and tumeric powder. Stir well.
6. Serve with fried anchovies, sliced cucumber and tomatoes.

Monday, August 13, 2007

Apam comel inti kelapa



APAM COMEL INTI KELAPA
Source : Lilydvalley at My Resipi dot com .

Ingredients :

3 eggs
275 g flour
220 g castor sugar
150 g fresh milk
3 teaspoons baking powder
1 teaspoon ovalette
coloring

Coconut filling :

Grated white coconut
Brown sugar
1 teaspoon cornflour mix with 1 tablespoon water (I omit this)
2 screwpine leaves

Method :

1. To prepare the filling : Combine all the ingredients for the filling in a pot and cook over slow fire till the liquid dried up.
2. Prepare the steamer.
3. Combine all the ingredients for the Apam (except for the coloring) in the mixer bowl and beat for 6 to 8 minutes on maximum speed.
4. Divide into small bowls and add the different colors of your wish.
5. Spoon a bit of mixture into the apam cups lined with paper cups.
6. Place a bit of filling in the middle and top it up with a bit more of a different color batter.
7. Steam for 10 to 15 minutes.

Note :

Coconut filling can be replaced with jam or other filling of your wish.

* Thank you Lilydvalley!



Chocolate Chips Muffin (Mak Lang)



CHOCOLATE CHIPS MUFFIN
Source : Nigella Lawson

Ingredients :

250 g flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
2 tablespoons cocoa powder
175 g castor sugar
150 g chocolate chips
250 ml fresh milk
90 ml vegetable oil (75 g butter) (I used corn oil)
1 egg (L size)
1 teaspoon vanilla essence

Method :

1. Sift flour, baing powder, bicarbonate soda and cocoa powder into a big bowl. Add in sugar.
2. In a different bowl, combine oil, fresh milk, vanilla essence and egg. Use a whisk.
3. Pour in all the liquid into the dry ingredients. Using a whisk, mix until just blended. Do not overmix.
4. Fold in the chocolate chips.
5. Spoon the batter into the prepared muffin cups slightly more than 1/2 the cup.
6. Sprinkle extra chocolate chips on top.
7. Bake in a preheated oven at 180 c for 20 minutes or until skewer comes out clean.




* Thank you to Mak Lang and haniRN for bringing up this recipe for us to try

Sunday, August 12, 2007

White Loaf



WHITE LOAF

Ingredients :

250g high protein flour
2 tsp instant yeast
1 teaspoon bread improver
15g sugar
1 teaspoon salt
13g shortening
160 ml water

Method :

1. Mix dry ingredients and shortening with low speed till mixture becomes breadcrumbs.
2. Add water gradually and knead till dough soft and elastic.
3. Take out from mixer and round-shape the dough. Cover with damp cloth and let it rise double. (I wrapped the container with the dough, inside a clean plastic bag)
4. Glaze the loaf pan with shortening.
5. Divide dough into 2 or 3 portions. Round shape them and arrange in the pan. Allow dough to rise double in size.
6. Glaze with eggwash (I skipped this step) and bake in a preheated oven at 180 degree Celcius for 20-30 minutes


* Thanks to Anim for this lovely recipe worth trying!

Saturday, August 11, 2007

Chocolate Chips Cookies (Amy Mustafa)


For 'peminat mu nan setia' yang 'terus setia', 'setia bersamamu' dan 'tetap setia walau tersiksa', I present you this....


CHOCOLATE CHIPS COOKIES


Ingredients:
1 cup white sugar
1 cup packed light brown sugar
1 cup butter
1 cup vegetable oil
1 egg
4 cups all-purpose flour (I added extra flour)
pinch of salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract (I used vanilla essence)
1/2 cup chopped walnuts/almond/hazelnut (optional) (I omit this)
2 cups semisweet chocolate chips (I used choc rice as I don't have choc chips at the moment)

Method:

Thoroughly cream sugars, margarine, oil, egg and vanilla. Add dry ingredients, nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 8-12 minutes.

Cookies are light in color when done and may appear soft when warm but will crisp once cold.




* Thanks to Amy Mustafa for this lovely recipe worth trying!

Apam Indon





APAM INDON

Ingredients :

5 eggs
1 teaspoon ovalette
1/2 teaspoon vanilla essence (I put 1 teaspoon)
300 g flour
300 g castor sugar
250 ml coconut milk (I use fresh milk)
1/2 teaspoon baking powder
a pinch of salt
coloring of your choice
Method :

1. Prepare the steamer. To avoid water from dripping onto the cake, wrap the cover with a piece of clean towel.
2. Prepare the tin. Just layer it with greaseproof paper. Doesn't need to be greased.
3. Sift flour and baking powder. Set aside.
4. Mix salt and coconut milk. Stir till well dissolved.
5. In a mixer, place the eggs and ovalette. Beat on high speed till light and fluffy.
6. Pour in sugar, little at a time. Then vanilla essence.
7. Lower the mixer speed. Add flour bit by bit alternate with coconut milk. Cut and fold till well mixed.
8. Divide into 3 equal parts. And add a few drops of different coloring into each part and mix well. 9. Pour the first color into the tray and level it. Steam for about 10 minutes or until the top is no longer sticky.
10. Pour the second color and repeat the same procedure as # 9.
11. When the second layer is done, pour the final layer and steam for 25 -30 minutes on medium heat.

* Thank you Blackmore of Forum Cari for this lovely recipe!



Currypuff Filling


CURRY PUFF FILLING
Ingredients :

1 cup minced chicken or minced meat
1 onion ~ blended
2 garlic ~ chopped
250g potatoes ~ diced
1 onion ~ diced
2 tablespoons curry powder (mix with a bit of water to form a paste)
a bit of water
salt to taste curry leaves ~ for fragrance cooking oil

Method :

1. Boil the diced potato till slightly soft.
2. Heat oil and put in the blended onion, garlic and curry leaves till soft and fragrant.
3. Add in the curry paste and stir well.
4. Add in minced chicken or meat, diced onion, potato, salt and water.
5. When there's no water left, remove from heat and let it cool.


* Again, this is MY DARLING MOM'S recipe. Thank you mak!

Basic Flavour Chiffon Cake




BASIC FLAVOUR CHIFFON CAKE

Ingredients :

(A)
4 egg yolks
115 ml water
85 ml vegetable oil
1/4 tsp salt
100 g sugar
150 g flour
1 teaspoon baking powder
* I added a bit of Blueberry Emulco

(B)
4 egg whites
90 g sugar
1/8 teaspoon cream of Tartar



Method :

1. Pour egg yolks, sugar and vegetable oil into the mixing bowl.
2. Add the remaining ingredients in (A) into the bowl.
3. Mix (A) evenly till smooth. Set aside.
4. Whisk the egg whites in (B) till soft peaks appear. Add sugar and cream of tartar and continue to whip till stiff.
5. Mix (A) and (B) till well combined. Bake at 175 C for 40 minutes. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.



* Recipe, courtesy of Chef Alex Goh

Friday, August 10, 2007

Pineapple Tart (Sis Rossya)



PINEAPPLE TARTS

Ingredients :

500g butter
2 egg yolks
1 egg white
1 teaspoon vanilla essence
2 tablespoons condensed milk
800g flour
a pinch of salt
1 egg yolk to brush on top of the cookies
Pineapple jam

Method :

1. Cream butter, eggs, condensed milk, salt and vanilla.
2. Add in flour and mix well until a soft dough is formed.
3. Place a bit of dough into the 'samperit' mould and press about 2 inches long.
4. Place the pineapple jam in the middle and cover with the dough.
5. Brush the egg yolk on top.
6. Bake in a preheated oven 170 C till done.

Pineapple Jam (I used the readymade pineapple jam)

2 pineapples
450 g sugar
1 cardamon
2 cloves

Method :

1. Grate the pineapples and just place them on a sieve to remove the juice. Do not squeeze out the juice!
2. Put them in a pot and cook on medium heat till the pineapple is slightly dried.
3. Add in sugar, cardamon and cloves. Leave to thicken and shiny on slow fire.
4. Leave to cool and ready to use.



* Thank you Sis Rossya for the lovely recipe!

Kerabu Epal Hijau


KERABU EPAL HIJAU

Ingredients :

2 green apples - shredded
1 red chillie - sliced
1 onion - quartered n sliced
carrot - shredded
mint leaves (I omit this as it's not available at home)
1 tsp lime juice
salt n sugar to taste

* I added crushed black pepper and olive oil
Method :

1. Mix shredded green apples, red chillie, onion, carrot and mint leaves in a bowl.
2. To prepare the dressing : Mix lime juice, salt, sugar, black pepper and olive oil.
3. Pour the dressing into the vegetables and set aside for 15 minutes.
4. Ready to serve.

* Recipe, courtesy of Animah Thanks Animah!

Soft Butter Bun


SOFT BUTTER BUNS

Ingredients :

250g high protein/bread flour
50g superfine flour
50g castor sugar
1 teaspoon salt
2 1/2 tablespoons milk powder
1 1/2 teaspoons instant yeast
1 small egg
30g butter ~ room temperature 140ml water

Glazing :

1 egg ~ lightly beaten Melted butter, for brushing

Method :

1. Combine all ingredients, except butter and knead till a dough is formed.
2. Add butte and continue kneading till a smooth, soft and elastic dough is formed.
3. Prove the dough for about 2 hours.
4. After first proving, knead the dough lightly and divide the dough into small even sizes. Rest for 10 minutes. At this stage, you can add filling of your choice.
5. Place buns in a greased and floured square tin and prove until double in size.
6. Preheat oven at 200 degree Celcius.
7. Brush buns with egg wash and bake for about 15 minutes or until brown.
8. Remove from oven and brush with melted butter.
9. Cool buns in tin for 5 minutes before turning out onto a wire rack.

Note :

1. I used only cake flour
2. I don't like to egg wash the buns before baking because I don't like the dark brown color when baked.
3. I'll just sprinkle a bit of water on top of the buns before putting into the oven and once done and taken out of the oven, I'll just brush them with butter to make it shiny and soft as well.
4. You can even pipe some instant custard on top of the buns to make it like Hot Cross Buns.
5. This dough is suitable to make sausage rolls as well.


* Credit goes to Channel of Forum Cari for this lovely recipe. Thank you Channel!

Roti Canai MamaFaMi


ROTI CANAI

Ingredients :

500 g flour
300 ml water
1 egg
1 teaspoon salt
2 tablespoons condensed milk
1 tablespoon shortening



Roti canai



Method :

1. Prepare the ingredients.
2. Dissolve salt in water.
3. On the mixer and pour in the salt water bit by bit...
4. ...till soft and smooth dough is formed.
5. Make into 11 small balls.
6. Coat with margarine and keep for at least 2 hours. The longer the better. I kept it overnight in the fridge.
7. Pour some oil and margarine in a bowl.
8. Grease the table with a bit of oil and flatten one small dough. Spread a bit of oil on the flatten dough.
9. Hold the dough as shown in the photo and start 'throwing' (tebar aa..bukan buang! Hahaha!).. 10. Pull the sides of the dough to get a thinner sheet. Sprinkle with a bit of # 7.
11. Bring the sides to the center.
12. ...to form a long dough.
13. Hold upwards and swirl it.
14. Leave it for half an hour.
15. Flatten it.
16. And keep it in a container, each piece must be layered with a small piece of plastic. Or otherwise, fry on a hot pan with a bit of oil.


Red Bean Pau


PAU
Ingredients :

1 kg Hong Kong Flour (I used all purpose flour)
8 g instant dried yeast
18 g baking powder
100 g sugar
30 g vegetable shortening
10 g Voltex/Bread Improver
2 teaspoons ovalette
500 g lukewarm water (extra if needed)

Filling (I used red bean filling)

Method :

1. Sift flour, bread improver and baking powder into the mixing bowl.
2. Add in yeast, sugar, ovalette and mix well.
3. On the mixer and pour in water, a little at a time till well incorporated then add in the vegetable shortening.
4. Continue kneading till a smooth and soft dough is formed. Add more water if needed.
5. Make into small balls and place the filling in the middle.
6. Leave the dough to rest and rise for 20 - 25 minutes.
7. Get the steamer ready and steam the pau for 8 - 10 minutes.

Note :

1. I made just 1/4 the recipe.
2. Using ovalette in the recipe will make the pau softer


Recipe, courtesy of MamaZieza. Thank you mama dear....