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Thursday, November 29, 2007

Bean Sprouts

BEAN SPROUT

1. Wash and soak 2 tablespoons of Mung Bean (kacang hijau) for 2, 3 hours. 2. Rinse the seeds into a container. Spread them nicely.
3. Cover them with adequate water. Keep them in a dark place.
4. The next day, rinse the seeds twice a day, morning and evening.
5. Repeat the same procedure for 4 to 5 days until they are ready to harvest

Wednesday, November 28, 2007

Baked Bean Chicken

BAKED BEAN CHICKEN
Source : Kak Liza

Ingredients :

1 can baked bean
300g chicken fillet ~ diced
3 tablespoons oil
3 tablespoons tomato sauce
1 onion ~ sliced
2 cloves garlic ~ chopped
3 red chillies ~ chopped salt to taste sugar to taste
1 bunch corriander leaves ~ chopped
fried potatos if prefer

Method :

1. Heat oil and put in the chopped garlic and sliced onion. Fry till fragrant.
2. Add in diced chicken fillets. Put the lid on to let the meat to cook faster.
3. Add in tomato sause.
4. Pour the baked beans and mix well.
5. Sprinkle with chopped coriander leaves and remove from heat.
6. Serve with toast, garlic bread or rice.

Note : Instead of chicken, I used Ayamas Koktel Sosej.

Sunday, November 25, 2007

Up for grabs...

Anybody interested, please let me know...prices can be viewed in my fotopage at http://mamafami.fotopages.com. Thanking you in advance....


Wednesday, November 21, 2007

Orange Cake

ORANGE CAKE

Ingredients :

125g butter
125g margarine
250g sugar
5 eggs
1 teaspoon orange emulco/paste
grated orange rind
200 g self raising flour
65 g superfine flour
1 teaspoon baking powder
1 teaspoon salt

Method :

1. Sift both flour, baking powder and salt. Set aside.
2. Cream butter, margarine and sugar. Add in eggs, one at a time.
3. Pour in the orange emulco or orange paste and add in grated orange rind. Mix well.
4. Fold in the sifted dry ingredients.
5. Bake in a preheated oven at 180 C for 40 - 45 minutes.

Note :
The cake is slightly dry, so in case I were to try this recipe again, I'd add either milk or orange juice...just my suggestion though....

Friday, November 16, 2007

Strawberry Bread



STRAWBERRY BREAD
Source : Alex Goh

Ingredients :

(A)

320g bread flour
80g plain flour
50g sugar
1 teaspoon salt
1 tablespoon milk powder
1 tablespoon instant yeast

(B)

2 egg yolks
210ml water
(C)

35g butter

(D)

Some strawberry jam
*80g chopped dried apricots
*80g chopped prunes

(* I substituted both ingredients with raisins, green cherries and red cherries)

Method :

1. Mix (A) till well blended. Add (B) and knead to form a dough.
2. Add (C) and continue to knead to form a smooth and soft dough.
3. Let it prove for 50 - 60 minutes or till it doubles in size.
4. Divide dough into 2 equal portions and mould them into balls. Make 2 loaves.
5. Leave them to rest for 10 minutes, then roll them into rectangles (L 30cm x W 20cm).
6. Spread them with strawberry jam, sprinkle with chopped dried apricots and prunes then roll them up like a Swiss Roll, about 30 cm long.
7.Cut into 8 pieces. Put them into a round 20 cm diameter baking pan, greased and lined with greaseproof paper.
8. Leave to prove for 45 minutes or till they double in size.
9. Brush with egg wash and sprinkle some extra chopped driend apricots and prunes on top.
10. Bake in a preheated oven at 175 C on a low shelf for 25 - 30 minutes.
11. Remove from the baking pan immediately when baked and glaze with apricot gel. Serve.

Thursday, November 15, 2007

Peach Cheese Cake

PEACH CHEESE CAKE
Source : Jasrinameza from Forum.Cari.Com.My
Preparation time : 1 hour

Ingredients :

Base
20pcs Marie biscuit
150g butter

Filling
2 bars (500g) Philadelphia Cream Cheese
1 cup sugar
1 teaspoon vanilla essence 3 peach halves ~ diced

Method :

Base
1. Crush the biscuit. If you like it fine, then roll using a rolling pin.
2. Add in butter and mix well. Mixture must not be too dry or too wet.
3. Line the tray with aluminium foil. Press the base onto the aluminium foil.
4. Put in the fridge while preparing the filling. 5. Boil the water in the steamer.

Filling
1. Beat Philadelphia Cream Cheese.
2. Add in sugar. If you prefer sweet, you can add more sugar, ex 1 mug instead of 1 cup.
3. Add in vanilla essence. Mix well.
4. Add in the diced peaches.
5. Pour the mixture onto the base.
6. Cover the baking pan with aluminium foil.
7. Steam for 45 minutes.
8. Remove from heat and let it cool. Keep in the fridge for at least 2 hours before cutting. The longer the better.
9. Enjoy!

Note :
1. I don't have Marie biscuits, so I just used whatever biscuit available.
2. I made using only 1 bar of Philadelphia because that's the only bar available in the freezer.
3. I didn't add more sugar. I used 1 cup.
4. I put extra peaches to give it a more tangy taste.
5. Just in case your steamer ran out of water while steaming, add HOT water.

Friday, November 2, 2007

Happy 6th Anniversary Erna & Faizal

To
Erna and Faizal
...our duaas are with you....

Polar Bear Love











Ice Cream Biscuits


ICE CREAM BISCUITS
Source : Kak Ana

Ingredients :

750g flour
50g cornflour
520g butter
560g icing sugar
2 tablespoons milk powder
100g icecream powder
1 teaspoon vanilla essence
2 egg yolks

Egg yolk ~ for glazing
Cooking chocolate ~ melted
Colored chocolate rice/vermicelli

Method :

1. Sift flour, cornflour, milk powder and icecream powder. Set aside.
2. Cream butter and icing sugar.
3. Add in the 2 egg yolks, then vanilla essence.
4. Add in the sifted dry ingredients, just enough to form a soft dough.
5. Roll the dough between two plastic sheets to about 3/4 cm thick. Cut using the icecream cookie cutter. Arrange on the baking tray. Glaze with egg yolk.
6. Bake in a preheated oven at 160 C till done.
7. Leave the cookies on the wire rack to cool.
8. Once cooled, dip the end of the cookies into the melted cooking chocolate and drizzle with some colored chocolate rice/vermicelli. Leave to set