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Friday, October 29, 2010

Sambal Telur

T.H.E R.A.M.B.L.I.N.G.S

When I posted my Egg Sambal photo on my Facebook wall yesterday, Puan Halimah had asked for the recipe. InsyaAllah will post it in THE RECIPE column.

I was browsing through my Fotopages to look for the Egg Sambal recipe and came across the entry about Mak Nah. Mak Nah was my late nanny cum grandma. Let me just copy and paste the entry here as a tribute to Mak Nah...

I've been interested in cooking eversince I was small. I think, I got this from my late nanny. She was with our family before I was even born into this world. So I'd rather address her as my grandma instead of my nanny. Mak Nah was a great cook. Whatever she cooked, they were just simply scrumptious. Not to mention all her kuihs. After working at our house, she'll make kuih to sell which were always sold out! I used to follow her home when mom had extra curricular in school. My mom is a retired teacher. And I'll sit and watch her work. I'd rather stay with her in the kitchen then play with friends. Now Mak Nah is no longer in this world (may her soul rest in peace) and I miss her so much. The last time I visited her was a year before she passed away, I kissed her wrinkled cheeks and hugged her fragile body...her last words to me..."Entah Mak Nah jumpa Ayung lagi ke tak lepas ni?" (translation : Will I ever see you again after this?) is still fresh in my mind...I just miss her so much...................


T.H.E R.E.C.I.P.E


Sambal Telur

EGG SAMBAL

Ingredients :

2 eggs - hard-boiled
3 tablespoons chilli paste
4 shallots ~ pounded
2 garlic ~ pounded
a bit of tamarind juice
1 tablespoon sugar
salt to taste
onion ~ sliced
cooking oil

Method :

1. Heat oil and add in chillie paste. Fry till fragrant.
2. Add the pounded shallots and garlic. Continue frying.
3. Add tamarind juice and stir. If the sambal is a bit dry, add a bit of water.
4. Add sugar and salt.
5. When you are about to off the fire, put in the sliced onion.
6. Cut each egg into half. Arrange in a bowl and pour the sambal on top. You can also fry the eggs a little before cutting them. That's my Mak Nah's way of preparing her Egg Sambal.

Take care....

Wednesday, October 27, 2010

Sicilian Orange Cake

T.H.E R.A.M.B.L.I.N.G.S

I received this sweet comment in my Moist Orange Cake entry.....

salam perkenalan , salam satu malaysia..sudah lama rasanya blog ini ku lawati, sejak jiwa mencari2 keseronokan dlm bidang bakery,sehinggalah sampai di pertengahan yang menjadikan impian bukan lagi satu angan2..segalanya telah dimiliki sedikit demi sedikit sehingga menjadi sebuah buku di dlm jiwa seorang pencinta seni kulinari..masih kuingat, saban hari blog ini kulawati..mencuci mata dengan pelbagai gambar hidangan yg menyelerakan..terima kasih kepada pencetus idea...MAMAFAMI....

I am on top of Cloud 9! The feeling is great! Thank you MSNIENA for your kind words which really boost my spirit to share even more. Though I am a nobody in this cooking world, but I realise, that the little bit that I had done, managed to motivate as least one person... I am most grateful. Alhamdulillah....

T.H.E R.E.C.I.P.E

I came across this recipe at Kak Ina KL's blog. From there I visited Rima's. My goodness, her orange cake really looks inviting that I just have to try it out myself! It so happened, hubby made an ad-hoc plan to Bangi as he had something to do there. And he had told me, after he's settled with his thing, we'll go and visit mak at my brother's house. Perfect timing for me to do this experiment and I was off to the kitchen that instant. The cake was ready just in time hubby reached home from office. The photos taken doesn't look quite nice, infact it looked almost horrible if you are to compare it with Rima's. I didn't wait for it to cool as we had to be on our way. But taste wise, it's lovely. Thank you to Rima and Kak Ina for making this cake possible, to appear in my blog. Rima, allow me to copy and paste your recipe here for the pleasant viewing of my visitors...thank you....

Sicilian Orange Cake

SICILIAN ORANGE CAKE
Source : Rima

Ingredients :

250g butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest ( I didn't put this )
250 g self raising flour
85 ml freshly squeezed orange juice (I used Twister Orange Juice)

For the icing :

125 g icing sugar
5 tsp freshly squeezed orange juice

Sicilian Orange Cake

Method :

- Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
- Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
- Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
- Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
- For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

Sicilian Orange Cake


Have a nice day and a safe weeked ahead! Take care....

Tuesday, October 26, 2010

Blueberry Cheese Tart (Am-Flora)


T.H.E R.A.M.B.L.I.N.G.S

Yesterday, I had visitors, the three lovely ladies from three popular food blogs. They were Ummi Kuantan, Jun Yummilicious and Maz. Ummi and Jun arrived at Maz's house around 11 am and I only joined them there about noon, when I'm done with the house chores. After a few good hours of chatting, we headed to my little humble hut and the chatting continues till about 5 pm. Our mouths had a good excercise from all the chattings and munchings. I had served them fried macaroni (I didn't snap any photo of these), Tuna Mayo Puffs, Assorted Buns with chocolate and red bean paste filling and some Blueberry Cheese Tarts for tea.




Thank you ladies for coming. I hope you had enjoyed your time at my place as much as I had enjoyed having all of you here.

T.H.E R.E.C.I.P.E

I had always envy people who managed to bake lovely looking Blueberry Cheesetarts. Those that I had baked before, didn't come out nice in terms of look but taste wise, I am happy with what I've done. So, giving the chance to prepare some desserts for my visitors, I had braved myself to once again attempt baking these Blueberry Cheesetarts and I think, I can be proud of myself as my tarts look quite alright to me. This time, I had used Am-Flora's filling recipe. Am, allow me to copy and paste your whole recipe for the Blueberry Cheese Tarts to be shared with my fellow visitors. Thank you for sharing this lovely recipe with all of us. Now I think, I have to work on the artistic finishing on top of the filling as mine looks quite ugly!!! Huwaaaaa.....



BLUEBERRY CHEESE TART
Source : Azila via Am (Flora Heights)

For the pastry

1 egg
100g butter
75g icing sugar
200g flour

Method

1. Cream butter and sugar. Add in egg. Mix well.
2. Add in flour and mix till a soft dough is formed.
3. Take a bit of dough and place it into the tart mould and press the dough to follow the shape of the mould. Prick the bottom of the dough with a fork
4. Bake in a preheated oven at 160 C for 20 minutes. Temperature and baking time may differ.

For the Filling

250g Philadelpia Cream Cheese
60g butter
60g icing sugar
1 egg

Method

Cream all the ingredients for the filling till smooth.

To assemble :
1. Spoon a bit of Blueberry Filling into the prepared shells.
2. Top it with enough filling.
3. Sketch a little design on top of the filling. (For the sketches, mix a bit of cream cheese with a bit of blueberry coloring). But I used chocolate emulco.
4. Bake in a preheated oven at 160 C for just 5 minutes,
5. Remove from heat and ready to serve.




Have a nice day! Take care!

Monday, October 25, 2010

Moist Orange Mocha Brownies

T.H.E R.A.M.B.L.I.N.G.S

Jumaa Mubaraq to all my friends out there.
May Allah shower us with his blessings always...



I have nothing much to write as the brain is tired. Perhaps, overworked yesterday, creating one poem after another, the whole day long! Gosh, what a day! But I can't deny that I had fun doing that...

After this, I'm off to do my ironing... I miss my iron and my ironing board.....

T.H.E R.E.C.I.P.E

It was Syahmi's tuition teacher, Cikgu Sherina's birthday last Tuesday. So I baked for her this brownies as a gift for her birthday and also to express our thanks for teaching and guiding my son in his subject. Thank you cikgu....

Thank you too, to Kak Liza for the recipe and to Maz for suggesting it to me...


Moist Orange Mocha Brownies

MOIST ORANGE MOCHA BROWNIES
Source : Kak Liza via Maz Ilhamdapur

Ingredients A :

1 cup melted butter ( I used margarine )
1 cup evaporated milk ( I used fresh milk )
2 cups brown sugar
1 cup hot water
1/2-1 teaspoon Nescafe granules diluted in the hot water
2-3 tablespoons orange Sunquick

Ingredients B : Mix using a whisk

1 teaspoon vanilla essence
2 eggs (grade B)

Ingredients C : To be sifted

2 cups flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon soda bicarbonate

Method :

1. Preheat oven at 180 C for 10 minutes.
2. Mix ingredients A in a bowl.
3. Pour in ingredients B and mix well.
4. Finally add in ingredients C and stir to mix.
5. Pour the batter into a 10 x 10 inch tray, layered with greaseproof paper.
6. Bake for 30 minutes. (Time and temperature may differ, depending on your oven)
7. Remove from oven and let it cool. Drizzle with melted cooking chocolate and sprinkle with sugar deco.

Since there is a bit of leftover, I poured the remaining batter into my small silicone tray to produce this.....

Moist Orange Mocha Brownies

Not bad looking huh! Hahaha.. And yes dearies... this is brownies too, and not a chocolate cake as many had guessed when I posted it in my Facebook previously!

Have a nice day and a safe weeked ahead! Take care....

Tuesday, October 19, 2010

Potato Buns


T.H.E R.A.M.B.L.I.N.G.S

Got this in my email and thought of sharing it with all of you... haha...

Pernah tak masa driving, kadang-kadang kita dengar kereta yang berselisih atau kereta di belakang kita membunyikan hon? Percaya atau tidak… Tahukah anda bahawa setiap bunyi hon itu ada maksud tertentu disebaliknya.

Saya bongkarkan maksud disebalik bunyi-bunyi hon tersebut untuk anda sekarang. Please take note yer! hehe

1 x HON PENDEK – pemandu tu nak cakap “HAI”
2 x HON PENDEK – pemandu tu nak cakap “TERIMA KASIH” atau “JUMPA LAGI”
3 x HON PENDEK – pemandu tu suruh kenderaan depan tu cepat sikit (biasanya kat traffic light time dah hijau tak reti-reti nak jalan)
1 x HON PANJANG – pemandu tu beri amaran kereta lain bahawa diorang memandu secara merbahaya dan hampir menyebabkan kemalangan
2 x HON PANJANG – pemandu tu marah “HOI!!!… BODOH XDER OTAK KE”
6. 4 X atau lebih HON PENDEK – pemandu tu cakap ;
:
:
:
:
:
:
:
:
:
:
:
:











“TIIILAM! TIIILAM!… TILAM LAMA, TUKAR BARU.. TIIILAAAM!… TIIILAAAAM!”
skali jual tilam daa..

T.H.E R.E.C.I.P.E

Had been eyeing Ros's buns photos for quite a while in such agony! Finally, after all those mental tortures that I had to go through, I just can't take it any longer. I had to try it out myself. But my buns doesn't look as nice as hers because I think I had over-proved the dough and I had used the wrong sized tin. Next time, I really have to start listening to my instinct more often!!! Anyway, thank you so much Ros for sharing this nice recipe with all of us...


POTATO BUNS

Ingredients :

150ml fresh milk
1/2 egg - keep the balance for glazing
2 tablespoon sugar
90 g mashed potato ( clean potato, boil till tender, mashed and then weigh )
350 g bread flour
1 tablespoon milk powder
4 g instant dried yeast (about 1 teaspoon)
1/2 tablespoon margarine/butter

Custard :

2 tablespoon custard powder
3/4 cup fresh milk
3 tablespoons sugar

Potato Bun

Method for Custard :

1. Put all the ingredients for custard in a small pot. Mix well.
2. Place the pot over low heat and keep stirring till the mixture thickens.
3. Set aside.

Method for the dough, using bread maker :

1. Pour milk, egg, sugar and mashed potato into the bread maker pan. Top it with bread flour, milk powder and yeast.
2. Set the breadmaker to Dough function.
3. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
4. Divide the dough to 16 pieces and shape into small balls.
5. Arrange the small dough in a baking pan.
6. Cover the shaped dough; let rise until almost doubled in volume.
7. Before baking, brush the dough with egg wash (the balance of the egg mix with a bit of fresh milk)
8. Pipe the custard on top.
9. Bake for 25 minutes in a preheated oven at 180 C, or until the bread is golden in color.

Potato Bun

Have a nice day!

Wednesday, October 13, 2010

Moist Orange Cake


T.H.E R.A.M.B.L.I.N.G.S

Err...aaa... errrr...mmmmmm...hemphhh......

Well, tried hard to think what to write but it's just useless. So for today, I'll skip the ramblings ya....

T.H.E R.E.C.I.P.E

When Mat Gebu tagged me his moist orange cake photo, I was tempted to try it straight away. But when I saw it was after 10 pm, I had to think twice. I don't want to wake the whole household with the sound of my mixer! So I tried it yesterday evening. Thank you Mat for the recipe but I did make a few changes here and there to suit my laziness... hahaha....


Moist orange cake



Moist Orange Cake

MOIST ORANGE CAKE
Adapted from Mat Gebu's Blog

Ingredients :

195g butter
3/4 cup castor sugar
3 large eggs - separate the yolk and the white
1 1/2 cups self-raising flour
1/3 cup Twister orange juice
1/4 teaspoon orange oil

Moist Orange Cake

Method :

1. Beat egg whites till stiff. Set aside.
2. Cream butter and sugar.
3. Add in egg yolks and orange oil. Beat well.
4. Add in flour alternately with orange juice, ending with flour.
5. Cut and fold the egg white into the batter.
6. Pour into the bundt-pan. If you are using the silicone mould, there is no need to grease.
7. Bake in a pre-heated oven at 180 C for 40 t0 45 minutes


Have a nice day!

Tuesday, October 12, 2010

Agar-agar Sirap Ros


T.H.E R.A.M.B.L.I.N.G.S

Miss me? No? O ok...
Anyway, I had not been updating this blog for quite sometime and was told to put up a new entry soonest possible by Shabnam, my sister in Malawi. Yes madam!!!

Alhamdulillah the Peperiksaan Menengah Rendah is over for my son yesterday. A great relief to me, for the time being that is. Now, I can just pray for the best. What's done can't be undone. Yesterday after the last paper, I brought Syahmi and Iddin to KFC for a treat. We had a lovely time there. And at night, Iddin's family took Syahmi out to Coffee Bean just to hang out! What a way to celebrate the temporary independence! Hahaha....

T.H.E R.E.C.I.P.E

The recipe I am sharing today is a jelly puding recipe that I've tried from Majalah Rasa August 2010. And of course, with a slight adjustment here and there to suit my tastebud.



AGAR-AGAR SIRAP ROS

Ingredients :

150g castor sugar
15g 'agar-agar' powder
1 litre water
130ml thick coconut milk
1 egg white
1 tablespoon rose syrup
1/4 teaspoon rose essence
pink food coloring

Method :

1. Boil water with agar-agar powder until the powder dissolves.
2. Add in sugar, coconut milk, rose syrup, rose essence and pink food coloring. Stir well.
3. Remove 1/3 of the mixture from the pot and add in egg white. Stir to mx well.
4. Remove the pot from heat and pour in the egg white mixture. Stir.
5. Pour the mixture into a tray and leave to cool down before putting the tray into the refrigerator to set.
6. Cut and serve.

Have a nice day!