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Sunday, September 28, 2008

Rolled Tarts



ROLLED TARTS

Ingredients :

360g all-purpose flour
40g icing sugar
2 eggs
250g butter
20g corn flour
1 teaspoon vanilla essence

Method :

1. Beat butter and sugar until fluffy.
2. Add in eggs and vanilla essence and beat for a minute or two.
3. Add in the flour and cornflour.
4. Press the dough through a 'nastar' mould and cut it with a knife when it is about 2 inches long.
5. Put some pineapple jam in the centre and roll up the dough.
6. Egg wash and bake at 180 C for 15 - 20 minutes.

Saturday, September 27, 2008

Eid Mubarak (2008) to all...



I'd like to take this opportunity to wish all Muslims a HAPPY EID-UL FITR.

Thank you Ummi Eyna for the Eid card.




Thank you to Meorjay and Family

Friday, September 26, 2008

Biskut Kerang




BISKUT KERANG

Ingredients :

7 oz butter
6 oz castor sugar
12 oz flour
1 egg yolk
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
a bit of cocoa powder (for color)
red food coloring
green food coloring

Method :

1. Cream butter and sugar. Add in egg yolk.
2. Add in vanilla essence.
3. Add in sifted flour and baking powder to form a soft dough.
4. Divide to 4 portions. Add the colors and leave one portion plain.
5. Place two colored dough together into the mould. Press and cut.
6. Arrange on a tray lined with greaseproof paper and bake till golden brown.

London Almond




LONDON ALMOND COOKIES

Ingredients :

250 g butter (I used margarine)
130 g icing sugar
450 g flour
2 egg yolks
1 teaspoon vanilla essence
toasted whole shelled almonds
sugar deco
cooking chocolate (can add a bit of cocoa butter substitute when it's too thick after many coatings)

Method :

1. Cream butter and icing until light and fluffy.
2. Add in vanilla essence and egg yolks and cream for a minute or two.
3. Add in the flour and mix well.
4. Take a piece of the toasted whole shelled almonds and cover it with some dough and shaped into an oval shape.
5. Bake at 180 C until light brown and then coat the cookies with melted chocolate.
6. Place the chocolate coated cookie into a small paper cup and topped with sugar deco.

Sunday, September 21, 2008

Biskut Keracis (Leen)



BISKUT KERACIS
Source : Leen

Ingredients :

5 egg whites
1 cup sugar
8 cups cornflakes
1 cup peanuts ~ fry without oil and roll coarsely using a rolling pin
1 cup desiccated coconut
colored sugar decors/sugar sprinkles

Method :

1. Beat egg white till stiff.
2. Add in sugar bit by bit while continue beating till thick. Leave aside.
3. In another bowl, crush the cornflakes and mix with peanuts and desiccated coconut.
4. Pour in the egg mixture and mix till well combined. The mixture must be slightly wet. Cover the bowl to avoid the mixture from drying.
5. Scoop a bit of the mixture using a teaspoon and place on a tray layered with grease proof paper.
6. Press with a fork to get a thin piece of cookie and decorate with the colored sugar decors/sugar sprinkles.
7. Bake in a preheated oven at 160 C till done.
8. Leave to cool completely and store in an air tight container.

Viennese Fingers



VIENNESE FINGERS
Source : Sis Rossya

Ingredients :

225 g soft butter
60 g icing sugar
1 teaspoon vanilla essence
1 egg ~ slightly beaten
300 g flour
1/2 teaspoon baking powder
Mohrenglanz chocolate
Chopped nuts of your choice for decoration (I used macadamia nuts)

Method :

1. Sift flour and baking powder. Set aside.
2. Cream butter and sugar. Add in vanilla and egg.
3. Add in the sifted ingredients, a little at a time till a soft dough is formed. Just use as much flour needed.
4. Place the dough in a piping bag with a big star nozzle and pipe the dough (finger shape) onto a tray layered with grease proof paper.
5. Bake in a preheated oven at 160 C till done. About 15 - 20 minutes.
6. Leave the cookies to cool. Then dip the end with melted mohrenglanz chocolate and sprinkle with some chopped nuts.

Note :

1. According to Sis Rossya, Mohrenglanz chocolate is a high quality cooking chocolate.
2. I don't have Mohrenglanz chocolate, so I just use my ordinary cooking chocolate.

Thursday, September 18, 2008

Aloo Bonda



ALOO BONDA

Ingredients :

5 medium sized potatos
1 onion ~ diced
1/2 teaspoon chillie paste
1 tablespoon dried shrimps ~ soaked and pounded
salt to taste
oil for frying
5 tablespoons channa flour (you can use rice flour instead)
1 teaspoon lime water (air kapur)
enough water

Method :

1. Clean the potatoes and cut to cubes. Boil till soft with a bit of salt and then mashed.
2. Add diced onion, chillie paste, dried shrimps and salt (if necessary) into the mashed potato. Mix well.
3. Make into small balls.
4. Mix channa flour, lime water and enough water to make slightly thick batter.
5. Heat oil in the wok.
6. Dip the small balls into the batter and fry till golden brown.

Thanks a million MOM!

Tuesday, September 16, 2008

Crunchy Cinnamon Rolls




CRUNCHY CINNAMON ROLLS

Ingredients :

4 pieces instant Pharata "Kawan"
* 1/3 cup brown sugar
*1/2 teaspoon cinnamon powder (* mix well)

Method :

1. Cut the instant Pharata to 8 portion.
2. Sprinkle the mixture of brown sugar and cinnamon powder, evenly onto the intant Pharata.
3. Carefully roll 1/8 of the pharata, starting from the outer side to the middle.
4. Place the rolls on a greased baing tray.
5. Bake in a preheated oven at 190 C for 30 - 35 minutes. Once baked, remove from the tray and onto the wire rack.

Thank you to Che Mat Gebu for the recipe...

Friday, September 12, 2008

"I LOVE YOUR BLOG" Award



Thank you Kak Liza for this lovely award... Big hugs to akak.... muaahhhh...

Mutton Curry



MUTTON CURRY
(small quantity)

Ingredients :

Mutton - cut to chunks
4 shallots - minced
1 garlic - minced
1 large tomato - blended
2 tablespoons curry powder
1/2 tablespoon chillie powder
1/2 cup coconut milk
enough water
salt to taste
1 tablespoon margarine/butter
3 tablespoons oil
a bit of cinnamon stick, cloves, cardamon

Method :

1. Place mutton chunks into a pot with enough water. Boil till the mutton chunks are tender. Set aside.
2. Heat oil and add margarine/butter. Put in cinnamon stick, cloves and cardamon.
3. Put in the minced shallots and garlic and fry till fragrant.
4. Add in chillie powder, curry powder and blended tomatoes. Add a bit of water if it's too dry.
5. Put in the mutton, coconut milk and salt. Let it simmer for a while and remove from heat.

Orange Swiss Roll




ORANGE SWISS ROLL

Ingredients :

(A)

3 nos eggs
2 oz castor sugar
1/2 teaspoon baking powder
1/4 teaspoon orange emulco
1/2 teaspoon Sunquick orange
1/2 tablespoon ovallette
1.5 oz flour
1/2 tablespoon milk powder
a few drops of orange coloring

(B)

2 oz butter ~ melted

(C)

a few drops of red food coloring
a few drops of brown coloring

(D)

Buttercream icing

Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 5 to 7 minutes.
2. Set aside 2 tablespoon of the batter and put into 3 piping bags with a few drops of orange, brown and red food coloring. Mix well.
3. Spread the batter onto the tray layered with greaseproof paper.
4. Pipe lines using the darker colored batter onto the light orange batter.
5. Bake in a preheated oven at 170 C for 20 minutes.
6. Once baked, remove the cake from the tray onto a wire rack. Let it cool.
7. Turn the cake onto another piece of paper and spread the buttercream.
8. Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the buttercream to set before slicing it.

Wednesday, September 10, 2008

Asam Pedas Ayam





ASAM PEDAS AYAM

Ingredients :

2 chicken breast ~ cut to 2 pieces each
1/2 onion
1 garlic
a bit of ginger
10 dried chillies ~ cut to an inch long and soak
1 teaspoon shrimp paste
1 teaspoon kerisik
1/2 chicken cube
tumeric powder
enough tamarind juice
1 teaspoon lemon juice
enough water
salt to taste
zeal ~ optional
tomato ~ quartered
oil for cooking

Method :

1. Clean the 4 pieces chicken with lemon juice, rinse and set aside.
2. Place onion, garlic, ginger, soaked chillie, shrimp paste, kerisik and a bit of water in a blender and blend to form paste.
3. Heat oil in a pot and add in the blended paste.
4. Add in tumeric powder and fry till fragrant.
5. Pour in the tamarind juice and stir well. Add in the chicken cube.
6. Add in more water if necessary. Let it boil.
7. Put in the chicken.
8. Add in salt and zeal and let the chicken cooked.
9. Add in tomato and let it simmer for a while.

Pulut Serunding




PULUT SERUNDING

Ingredients :

Glutinous Rice
salt to taste
water

Method : -

Cook glutinous rice like how you cook white rice.

Fresh grated coconut
Dried chillie ~ cut 1 cm length
dried shrimps
1 lemon grass ~ sliced thickly
1 onion ~ sliced
sugar
salt

Method :

1. Put the fresh grated coconut, dried chillie, dried shrimps, lemon grass and onion into a frying pan.
2. Fry till golden brown, constantly stirring.
3. Leave to cool.
4. Blend the coconut in a blender.
5. Remove and add sugar and salt to taste.

Ais Cek Mek Molek



AIS CEK MEK MOLEK
Source : Sis Jie Jie

Ingredients :

Concentrated Sunquick
Condensed Milk
Sugar
Cold water
Ice cubes

Method :

Blend the above ingredients. If you put more icecubes then it;ll become Cik Mek Molek Slurpy! Will try that soon!

MamaFaMi's Nasi Goreng



MAMAFAMI'S NASI GORENG

Ingredients :

White rice ~ cooled
Shallots
Garlic
Fresh chillies
Dried shrimps ~ soaked
Dried anchovies ~ soaked
Egg ~ lightly beaten
Mix vegetables or whatever vegetables to your liking
Salt to taste
Zeal ~ optional
Oil ~ for frying
Spring onion & crispy fried onion ~ for garnishing

Method :

1. Pound the soaked shrimps and anchovies.
2. Add in the chillies, shallots and garlic. Continue pounding till a rough paste is formed.
3. Heat oil and add in the pounded ingredients.
4. Fry till fragrant and add salt, zeal and egg. Stir well.
5. Add in mix vegetables and stir for a few minutes.
6. Finally pour add in the rice and fold in to combine.
7. Before serving, sprinkle some spring onion and crispy fried onion on top.

Monday, September 8, 2008

Order from Haslina

HAPPY 17th BIRTHDAY SHERRY!


HAPPY 6th BIRTHDAY TO SARA SOFIA!



** Thank you very much Haslina **

Sunday, September 7, 2008

Agar-agar Cayalah



RAMADHAN... a blessed month for all Muslims. This is the month where we have to fast from dawn to sunset. My parents started training us to fast as early as 6 years old. At that age, we're allowed (by our parents) to fast half the day. We can break our fast around noon, if we can't manage. But normally during weekends, we're encouraged to fast the whole day.

I started to fast the whole day when I was 7. The first day of Ramadhan that year, at about 6pm, I just couldn't take it anymore. Hunger and thirst striked me badly. Well, it's understandable, being so young and had to go to school in the morning with a humid weather wasn't easy. Over here, iftaar is normally around 7.20 pm. Mom tried very hard to cool me down. But I just continued crying. I had a tantrum actually and started lying down on the floor while kicking the kitchen door till my mom lost her patience.... poor mom! She went into the kitchen, made me a big glass of milk and asked me to drink it...but with a few words of thought.... how I will regret breaking the fast after suffering the whole day and just an hour to go....hahaha.... clever mom! I stopped crying and just stared at the milk.... I DIDN'T DRINK IT! And for that year, I managed to fast the whole day, the whole month! Mom's reverse psychology works!




AGAR-AGAR CAYALAH

Ingredients :

10g agar-agar powder
1 litre water
300g sugar
1 can evaporated milk (400g)
A bit of salt
Strawberry essence
Pink food coloring

Method :

1. Pour water and agar-agar powder in a pot and boil on medium heat.
2. Add sugar and let it dissolve. Stir, once in a while.
3. Add in strawberry essence and food coloring.
4. Dissolve salt in the evaporated milk.
5. When the agar-agar mixture boils, add in the evaporated milk. Stir and let it boil once before removing from the heat. At the stage, keep an eye on the pot as the mixture will spill out of the pot if the heat is too high.
6. Pour the mixture into the pyrex dish. Leave to cool before keeping it in the refrigerator to set.

Friday, September 5, 2008

Cornflakes Madu


CORNFLAKES MADU
Source : Baya

Ingredients :

90g castor sugar
110g butter
6 tablespoons honey or golden syrup

Cornflakes mixture :

120g cornflakes
120g bubble rice (plain ones)
100g nuts/ almond (roasted)

*What I added...

red cherries
green cherries
sesame seeds (roasted)

Method :

1. Add castor sugar, butter and honey in a pot and stir on low heat till well mixed.
2. Pour the liquid into the cornflakes mixture.
3. Mix well and spoon into small papercups.
4. Bake in a preheated oven at 350 F for 11 to 12 minutes.

Monday, September 1, 2008

Poem on Friendship

Lubna has tagged me with a lovely poem on friendship.




We need friends for many reasons,all throughout the season.
We need friends to comfort us when we are sad, and to have fun with us when we are glad.
We need friends to give us good advice,
We need someone we can count on, and treat us nice.
We need friends to remember us once we have passed, sharing memories that will always last.

Spread the poem of friendship....

16. You Next!

I love to pass this on to...

1.
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