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Thursday, November 29, 2012

Pandan Chiffon Cake

I went to my family clinic this morning. Wanted to consult the doctor regarding my blood pressure medication, which seems not to do me any good, at the moment. And I came out of the doctor's room with some no good news. Let me just keep it to myself for now....

I need to get some rest. Take care all of you and thank you for coming.....

I will leave you with this recipe that I've tried yesterday night. Made this out of curiosity. The method is different from all the chiffon cakes's method that I've made before. I still think, the normal way will give a better texture. But this chiffon is soft too and not to mention nice. Otherwise, hubby won't be asking for more.... *wink*


PANDAN CHIFFON CAKE
Posted by MamaFaMi
Source : Ucu Tipah via Resepi Mudah


Ingredients :

150g superfine flour
150g caster sugar
1 teaspoon ovalette
1 teaspoon baking powder
5 large eggs
80ml screwpine juice (I just add water + green food coloring + pandan essence = 80g)
80ml corn oil

Method :

1. In the mixing bowl, add superfine flour, sugar, ovalette, baking powder and eggs. Beat on high speed till light and fluffy.
2. Lower the speed and pour in the screwpine juice. Gradually increase the speed and beat on high speed till light.
3. Last but not least, add in the corn oil and fold the mixture.
4. Pour into a 23cm chiffon cake tin, ungreased.
5. Bake in a preheated oven at 170 for 45 minutes or till done. Oven temperature and baking time may differ.
6. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.



Have a nice day!



Wednesday, November 28, 2012

Lempeng Pisang Kelapa

TEA TIME!!!!

When I came across this recipe at Puan Yatie's blog, I remembered my late adopted granny (may her soul rest in peace). She was such a good cook. Not only she cookes well but she makes delicious kuihs too. Once I sat with her to copy down all the recipes but my oh my... she had it all in her head and to make things worst, she does not have any measurements whatsoever. She simply threw everything into the bowl and 'zam zam ala kazammmm'... everything's ready! I wish I have the same power of 'zam zam ala kazammmm'.... hahahaha....

Made this yesterday evening for mom's tea. But I need to make a confession here, I didn't actually follow the same measurement, infact I was acting clever yesterday, and I simply chuck the ingredients without measuring. I made the lempeng with only 2 bananas and added 1/4 teaspoon baking powder to the batter.

Thank you Puan Yatie for sharing the recipe with us. Allow me to repost your recipe here.


LEMPENG PISANG KELAPA (Banana Coconut Pancake)
Posted by MamaFaMi
Source : Yatiememories


Ingredients :

4 pieces bananas
1/4 cup granulated sugar
a pinch of salt
1 1/2 cups freshly grated coconut
2 cups flour
1 cup water
a bit of oil

Method :

1. Mashed banana with sugar and salt.
2. Add freshly grated coconut. Stir to mix.
3. Add flour a little at a time. Add water and mix well.
4. Heat a non stick pan and grease with a bit of oil.
5. Scoop 3 spoonfuls of mixture into the pan like you would make a pancake.
6. Flip over the pancake till both sides are cooked.
7. Fold into half and ready to serve.



Have a nice day!


What's for lunch?

What's for lunch today mama?
Something simple and quick...

Like what?
Like these.....





Sayur campur


Anything for tea time mama?
We'll see....Pray that I am not too lazy to update! *wink*


Tuesday, November 27, 2012

Baked Macaroni with Tuna

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

MERDEKA!!!!
Oh no no no... Today is not the 31st August, but today is the 27th November, 2012... the last day for my son to be a school boy. He sat for his last SPM paper today.

Last Saturday, when I was ironing his last two pairs of school uniform, I felt sad... thinking that it will be the second last time I will be ironing his uniforms. I will be ironing the last pair when he goes to school for the result but that will be next year, In Sha ALLAH.

And this morning and evening, again I felt the same, when sending him to school and fetching him home. When we left the school, I drove slowly and even looked back to see the school. I guess it is because I had been doing the same routine for the past 5 years and it's not that easy to just let it go.

Well, looking on the bright side... I no longer have to be like a thief to watch TV. Normally I will lock my bedroom door and put on a low volume to avoid my son from 'keeping me company' in front of the TV. So just now, I watched one after another programme, from Merlin to Kung Fu Panda! Hahahahaha... When I told my sister about this, she just said,"I am really confused! Who had just sat for SPM? You or your son?" Ahahahaha... macamlah tak biasa... mama kan selalu over!!!!


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

Syahmi had 3 sets of papers for Biology. So he had to stay back after the second paper as it is just a short interval. So I sent him lunch at 12.30 pm just now. He requested for Burgers. Besides the burger, I had tried something new today, and that was among his lunch menu today. And my son had shared the small portion with his friends. Oh how sweet.


Thank you to Kuchai for sharing this simple and yummy recipe with us. It doesn't take long to prepare and I love the taste.....


 BAKED MACARONI WITH TUNA
Posted by MamaFaMi
Source : Kuchai Latiff


Ingredients :

Macaroni
onion - diced
garlic - chopped
1 achovies cube
Chilli paste
Kimball spagetti sauce
2 tablespoons flour
Fresh milk
button mushroom - sliced thinly
frozen mixed vegetable
cauliflower - cut to small chunks
salt to taste
2 cans of tuna in water/vegetable oil
cheese (any to your liking. I used kraft singles and grated mozarella cheese)
cooking oil
dash of black pepper


Method :

1. Boil the macaroni till al dente, put through a sieve and set aside.
2. Heat oil in a wok and add in onion and garlic. When the onions are soft, add in anchovies cube. Stir well.
3. Add in chillie paste. Fry till fragrant.
4. Add in spagetti sauce, Stir and add flour.
5. Pour in the milk and stir gradually.
6. Add in button mushroom, mixed vegetable and cauliflower. Cook till the vegetables are soft and the sauce thickens. Balance the taste with salt.
7. In a big bowl pour the macaroni, tuna and the sauce. Mix well.
8. Transfer the mixture into a baking dish then top with cheese and dash of black pepper.
9. Bake in a preheated oven at 170 C for 25 to 30 mins.



Have a nice day!

Monday, November 26, 2012

Oreo Cupcakes


OREO CUPCAKES
Posted by MamaFaMi
Source : Rima via Che Mat Gebu


Ingredients :

125 g butter
1/2 cup brown sugar
1 cup self-raising flour
1/2 teaspoon baking powder
2 large eggs
1/2 teaspoon vanilla essence
5 pieces oreo biscuit - crushed (with the cream)
extra oreo - cut into chunks (I added)


Method :

1. Pre heat oven at 170 C. Line the muffin cups with cupcakes casing.
2. Sift self-raising flour and baking powder. Keep aside.
3. Cream butter and brown sugar.
4. Add eggs and vanilla essence. Beat well.
5. Add in sifted flour and mix well. Do not overbeat.
6. Stir in the crushed oreos.
7. Spoon the batter into the cupcakes casing. Top with a few chunks of oreo biscuit.
8. Bake for 20 minutes



Made these oreo cuppies for my niece, Alya Farhani binti Ahmad Fauzi. Ordered by Mak Chu. Thank you Mak Chu and congratulations Kakak Alya for your flying colors result in UPSR.



Have a nice day!


Friday, November 23, 2012

Asam Rebus Ikan Selar dan Nenas

Thank you to Mat Gebu for making this attempt a successful one. I have never cooked asam rebus before and this is my first trial. Alhamdulillah it didn't let me down. Well, there will be more asam rebus in future then...


ASAM REBUS IKAN SELAR DAN NENAS
Posted by MamaFaMi
Source : Che Mat Gebu


Ingredients :

3 pieces yellowtail scad (ikan selar)
1/2 pineapple (preferably sweet ones) - sliced
1/2 inch ginger - knocked
1 piece turmeric leaf
1 piece dried tamarind skin
1 anchovies cube
salt to taste
a bit of sugar to taste
enough water

To be blended :

3 fresh chillie (I used chillie paste)
1/2 inch fresh turmeric
1 onion
3 shallots
2 cloves garlic

Method :

1. Place the blended ingredients into a pot, together with dried tamarind skin, ginger and enough water. Bring to boil.
2. Add in pineapples and cook for a while.
3. Add in anchovies cube, turmeric leaf and fish. Add sugar and salt to taste.
4. When the pineapples and fish are cooked, remove from heat. Ready to serve.


Have a nice day!

Thank you Aswani

Jumaa Mubarak to all my lovely visitors...

No recipe for this entry, just a word of thanks to Aswani for her orders yesterday, after a while not taking any orders... I hope she is happy. And thank you to her dear hubby for receiving the goods on her behalf. Mama jual dan mama minta halal ye Aswani.






Blueberry Cheese Tarts


Thursday, November 22, 2012

40-Minute Hamburger Buns

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

Had been sick the whole day yesterday. Down with headache! It was quite hot yesterday and I think it is a bit too much for my head. If only I have the gadget that Uncle Fester of Addam's Family has, it would be such a great help!

At times, when the throbbing is unbearable, this silly idea came into my mind. I would unscrew my head, scrape off all the headaches that are stuck to the skull, wash it clean and shine, wipe it dry and then only will I screw it back to it's place. Niceeee and clean... headache free! Hahahaha... dah macam hantu penanggal pulak bunyinya kan...ahahahaha... Who else have this kind of idea in their minds, leave a comment after this post... thank you... hahaha.... dah sengal dah ni.....mmm abaikan je, tak yah layan mama ni....

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

Syahmi had to stay back in school after the second paper yesterday. Before dropping him off to school in the morning, I had asked him what he wanted for lunch. He said he wanted just burger and not rice. And I said ok. When I got home, oh oh... I just remembered that there is no burger buns at home. Huwaaa.... I doubt the shops infront of my house have burger buns and to drive all the way to the shop that sells, my headache is not allowing me to do so. Best solution I could think of is to bake my own burger buns. And yes... after a while, not baking bread, yesterday I made these lovely burger buns. Thank you to Taste of Home for sharing the recipe with us. It doesn't take long to prepare these buns. I made half the recipe and managed to get 5.


40-MINUTE HAMBURGER BUNS
Posted by MamaFaMi
Source : tasteofhome


Prep: 20 min. + resting
Bake: 10 min.
Yield: 10 Servings

Ingredients :

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°) I used less water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
sesame seeds
a bit of milk powder mixed with a bit of warm water - for glazing



Method :

1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise.
3. Divide into 10 pieces; shape each into a ball and give a little pat on top to flatten it slightly. Sprinkle some sesame seed. Place 3 inches apart on greased baking sheets.
4. Cover and let rest for 10 minutes. Brush with the milk mixture.
5. Bake at 425° for 8-12 minutes or until golden brown.
6. Remove from pans to wire racks to cool.

Syahmi's Lunch

Have a nice day!


Tuesday, November 20, 2012

Corn Chiffon Cake

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

Yesterday when I updated my blog, after a while, when I refreshed the page, I was shocked!!! Not that my blog was hacked or whatsoever. This is honestly a pleasant shock!



Look at the number of visitors to my 'house' at that particular moment! Oh my gosh... I am honestly very happy, very....urghh.....oh oh I am lost for words...but what I can say is... I AM HAPPY... Yeeehaaa!!!

Please don't get me wrong. I am not trying to show off or anything of that kind. It is because, I hardly have so many visitors at one time, so the excitement is beyond control! Hahaha.... Unlike those famous bloggers, Che Mat Gebu, Hajjah Ummi Kuantan, Ita Masam Manis and Ben Ashaari, to name a few. To them the number above is a norm, so they don't feel as excited as I am... like a little girl being given a big juicy lollipop! Hahaha....

Anyway, let me just treasure that sweet moment here..... thank you to all of you my lovely visitors..... muahhhh....

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

 SWEET CORN CREAM CHIFFON CAKE
Posted by MamaFaMi
Source : Sonia of Nasi Lemak Lover


Ingredients :

4 egg yolks
20g sugar
50g corn oil
85g self- raising flour
75g sweet corn cream

4 egg whites
70g sugar
1/4 teaspoon cream of tartar (I added)


Method :

1. Hand whisk egg yolks and sugar till sugar dissolved.
2. Add in corn oil and sweet corn cream, mix well.
3. Add in flour and combine well, set aside.
4. Beat egg whites over high speed till foamy ( 1min for KA mixer at speed 8).
5. Slowly add in sugar, beat till soft peak form (2-3mins for KA mixer at speed 6).
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
8. Pour cake mixture into baking pan and bake in pre-heated oven at 160c for 40min or adjust to your oven setting as every oven is different.



Have a nice day!


Monday, November 19, 2012

Onion Pancake II

F.O.R T.H.E S.O.U.L

"Forgiveness is not for the weak.

Being able to forgive those who have wronged you is a mark of spiritual strength and confidence.

When you forgive, you grow, your heart begins to heal, your back straightens up, your eyes clear so that you can see the road ahead.

Anger is a spiritual sickness, but when you forgive, you live."


~ Mufti Ismail Menk ~

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

This morning, I have no idea what to serve mom for her breakfast. She is still on soft diet, so nasi lemak is out of the story. Not only it is hard but also spicy. After sending the boys to school, I went straight into the kitchen and wallah.. an idea popped into my head. Why not make some Onion Pancake as there is some chicken curry leftovers.

I was too lazy to check my blog for the recipe that I once made before, so I just chuck in whatever I feel and think approriate! Hahaha... like people use to say..."kita yang buat dia".. so yes, this was what I managed to produce. And I must say, it tasted better than the previous one... or was I that hungry just now? Ahahahahaha.....


LEMPENG BAWANG II (Onion pancake II)
Posted by MamaFaMi

Ingredients :

1 egg
1/2 cup fresh milk
1/2 cup water (maybe more)
1/2 teaspoon salt
1 cup flour
1/4 teaspoon baking powder
1/2 Holland onion - sliced thinly
Olive oil

Method :

1. Whisk egg in a bowl. Add in fresh milk, water and salt. Mix thoroughly.
2. Add flour and baking powder. Mix well to form thin batter.
3. Add in onion and stir to mix.
4. Heat a non stick skillet. Add a bit of olive oil.
5. Pour some batter on the skillet and using the back of the spoon to spread batter into a round.
6. Cook until surface of pancake changes color, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
7. Serve with chicken curry or anything to your liking.


Have a nice day!


Sweet Mung Bean Porridge with Durian


SWEET MUNG BEAN PORRIDGE WITH DURIAN
Posted by MamaFaMi

Ingredients :

3/4 cup mung beans
enough water
1 piece palm sugar
brown sugar (if necessary)
1/4 teaspoon salt
1 cup coconut milk
1 screw pine leaf - knotted
2 pieces durian flesh

Method :

1. Wash the mung beans and boil with enough water till soft. I used my slow cooker to do the job.
2. Add palm sugar, brown sugar, salt, coconut milk and screw pine leaf.
3. Bring to boil and add more water to get the consistency of thin porridge.
4. Lastly add in the durian and simmer for another 5 minutes.
5. Taste and add more sugar if needed. Remove from heat and ready to serve.



Have a nice day!


Saturday, November 17, 2012

Chinese Style Rice Porridge

Yesterday, my entry was about MOM, I AM HUNGRY!! Well today, the words are more or less the same but with a great different meaning.

My entry today is about MY MOM IS HUNGRY!

In the first situation... it is the kids asking for food. But in the second one, it is my mom's dish that I have to prepare. Mom is still on soft diet and being a not creative kind of person, I have to google for new recipes. What will I do without the internet! Huhu.. it's not only me who will suffer but also my mom who will have no choice but to survive on the same taste everyday! Hahaha....

Anyway, for today, I've decided to try something from my favourite forum... FORUM CARI (where my journey in this cyberworld actually starts!). Thank you to Dealova_fan for the recipe.


CHINESE STYLE RICE PORRIDGE
Posted by MamaFaMi
Source : dealova_fan of Forum Cari


Ingredients :

1 piece chicken fillet - sliced
a bunch of dried anchovies
1/4 chicken cube (I used maggi brand)
enough water
1/2 cup rice
1/2 carrot - diced
1 potato - diced
spring onion - chopped
chinese celery (daun saderi) - chopped
2 garlic - chopped
fresh red chillie - sliced

Method :

1. Place chicken fillet, dried anchovies, chicken cube in a pot of water and bring to boil. Put through a sieve and pour the stock into a pot.
2. Add rice, carrot and potato to the stock. Cook till the rice turns to porridge.
3. Add spring onion and Chinese celery to the porridge. Let it simmer. Remove from heat.
4. Meanwhile, heat a bit of oil in a wok and add in the chopped garlic. Fry till golden brown. Set aside, the garlic together with the oil.
5. Fry the boiled anchovies and pound. Set aside.
6. Shred the boiled chicken. Set aside.
7. To serve, scoop the porridge into a bowl. Top it with the garlic and a bit of garlic oil, anchovies, chicken, spring onion and fresh red chillie. Serve warm.



Have a nice day!


Friday, November 16, 2012

Finger Food : Bread Sausage Rolls

Everytime, when it is school holidays, and when the kids are at home, the most common sentence that can be heard throughout the day is...mom, I am hungry! No matter how old your kids are, the sentence are similar though sometimes said in some other different styles such as...

"What's for breakfast/lunch/tea/dinner/supper mom?"

or in a more 'pleasing' or 'bodek'-ing way..

"Hmmmm.... something smells really good. My mom is definately a good cook. Can I eat now?" Hahaha....

So the moms had to be prepared. If the mom is fully energetic and has all the time in the world, then she might prepare something awesome, but if she is always in a hurry to do this and that, go here and there, then finger food sounds nice too... as long as the tummy is filled... that's good enough.

Made these a couple of days ago for Syahmi to enjoy with his friends. Effortless, yet filling. Next time round, if I do have extra time, I will add a slice of cheese to the roll.... yummmmm......


FINGER FOOD - BREAD SAUSAGE ROLLS
Posted by MamaFaMi
Yields : 20 pieces

Ingredients :

10 pieces white bread
10 beef/chicken sausages (I used Ramly brand)
bread crumbs
1 egg - lightly beaten
cooking oil

To make the 'flour glue' :

1 teaspoon flour
a bit of water

Mix both ingredients to form paste. Set aside.

Method :

1. Roll thin the white bread.
2. Place the sausage at the edge of the bread and roll till the other end.
3. Seal using the 'flour glue'. Set aside. Repeat the same process till all 10 pieces are done.
4. Heat enough oil in a wok.
5. When the oil is hot, dip the bread roll into the egg and coat with breadcrumbs.
6. Fry till golden brown. It doesn't take long to fry so do not leave the rolls unattended.
7. Remove from oil, onto the kitchen towel.
8. Cut the roll into two and serve warm.



Have a nice day!


Wednesday, November 14, 2012

Nyonya Prawn Porridge

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

WORDLESS WEDNESDAY...

I've seen this phrase quite often but I have no idea what it is all about. Does it mean, we can't write anything in out blog on Wednesdays? Or, 'only photos allowed' on Wednesdays? Can anyone kindly explain to me, please....

Anyway, I am not writing much today. Not that I am wordless or something, but because I am rushing. There are still chores to be done... endless...


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

As mentioned in my previous entry, my mom is not keeping well. But now, alhamdulillah she is much better. While she is in the state of recuperating, I just prepared soft menus for her. And today, I had cooked this Nyonya Prawn Porridge, made famous by Mr Mat Gebu. Thank you Mat and Chef Florence Tan for the delicious recipe. My mom enjoyed it very much.


NYONYA PRAWN PORRIDGE
Posted by MamaFaMi
Source : Che Mat Gebu


Ingredients :

1 cup rice
12 cups water
1 screw pine leaf
2 pieces tofu - sliced, fried and set aside (I didn't put this in)
1 anchovies cube (I used Maggi brand)
3/4 teaspoon dark soya sauce
2 1/2 tablespoon sweet soya sauce
1 tablespoon sugar (I omit this)
1 tablespoon chopped garlic
salt to taste
diced carrots - I added
frozen corn kernels - I added

To be marinated :

500g medium sized prawns - cleaned
pinch of salt
pinch of sugar
1/4 teaspoon pepper

Garnish :

spring onion - cut
Fresh red chillie - chopped
Chai Po (pickled turnips) - cut to small pieces
Crispy fried onions

Method :

1. Wash the rice and place in a pot together with water and screw pine leaf. Boil till the rice is soft.
2. Add in the tofu, anchovies cube, dark soya sauce and sweet soya sauce. Add in diced carrot and frozen corn kernels. Stir well and cook till the rice turned to porridge.
3. Meanwhile, heat a bit of oil in a wok. (I used olive oil). Add in chopped garlic and fry till fragrant. Add in the marinated prawns and fry till the prawns change color.
4. Pour the prawns into the porridge. and cook for another 1 minute or so.
5. Scoop the porridge in a bowl and garnish with spring onion, fresh red chillie, chai po and crispy fried onion. Serve warm.



Have a nice day!


Tuesday, November 13, 2012

Rainbow Chiffon Cake

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

Have you ever received phone calls on your cellphone, from any banks, offering you this programme, that scheme and whatsoever? Well, I have, a couple of times. They will first ask, may i speak to so and so, and when you said you are the person, then they will ask you, can you spare some time to hear to what they have to say... right?

Well my problem is, everytime I said, I am busy and I have no time to spare, they said they will call back. And when I said there is no need to call as I am not interested, they said, it's okay, we will call you back. Gosh... they never give up huh?

Indeed she called again, using another number! When she introduced herself as Miss X from Bank Y, I said, sorry I am not interested as I am just a housewife with no income. She kept talking and I kept answering, i am not interested in banks. Then she said, if I said I am not interested in banks, then don't I have any bank accounts? Goodness... whatever bank accounts I have and how many bank accounts that I hold is my personal matter and I don't have to tell the whole world right? Gosh... I almost lost my patience. What's more, that time my mind was fully occupied with a sick mom, a child sitting for exam and my medical check up to worry about! I can understand, that is part of their job but sometimes they just have to be careful when choosing their words..... But I am sure I wasn't rude with her, I just said my final 'not interested', sorry and thank you and I hung up.....


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

Stumbled upon the lovely looking Rainbow Chiffon Cake at DG's Blog quite sometime ago. Copied it down and forgotten all about it until last Sunday. I thought had enough with chiffons because the latest Oreo Blueberry Chiffon Cake that I made last Saturday, using the very same recipe as this one, didn't turn out as I want it to be. I don't really know what went wrong. I was kind of frusterated. But being me, I won't give up easily and yes... I dare myself to try another chiffon recipe. I made the right decision.

Thank you to DG of Tested and Tasted for sharing this lovely recipe from her Kevin Chai’s book ‘Chiffon Cake is done’. The cake turned out lovely and it is not only me saying that but everyone who tasted it said so. The recipe below is how I had done the cake. To see the original recipe and also the adjusted recipe by DG, please visit her lovely blog ya.


RAINBOW CHIFFON CAKE
Posted by MamaFaMi
Source : DG of Tested and Tasted


Ingredients :
Egg yolk batter:

6 egg yolks
50 g sugar
60g corn oil
60g coconut milk
1/4 teaspoon pandan essence
110 g self-raising four

Food coloring :

Few drops yellow colouring
Few drops pink colouring (I added strawberry essence)
Few drops green coloring (I added pandan essence)

Egg white foam :

6 egg whites
¼ tsp Cream of tartar
70g sugar



Method :

1. Preheat oven to 170C.
2. To make egg yolk batter : Combine egg yolks, sugar, oil and coconut milk in a mixing bowl. Fold in flour until forms batter.
3. Divide batter into 3 portions. Add in different colour and essence separately, mix until well blended.
4. To make egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks.
5. Divide egg white foam into 3 portions. Gently fold into egg yolk batter separately, mix until well blended.
6. Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.
7. Bake in for 40 - 50 minutes or until cooked.
8. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.


Have a nice day!


Sunday, November 11, 2012

Banana Cake

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

Sorry all... I've vanished for quite sometime.. I know... not by choice actually.. and Mak Teh dear... it's not any story books to be blamed as I didn't even have time to sit and read. Towards the end of the day, after I'm done with everything, the moment I laid my head on my pillow... I'm off....

Well, reason being... my mom came back from Bangi in poor health. Had to nurse her and at times feeling really hopeless as I don't really know how else can I help her ease her pain in the stomach. She had been sick for four days before coming back to our house and on the fifth day, hubby said to bring mom to KPJ Selangor and see a specialist. Alhamdulillah my hubby was on leave that Monday (5th November, 2012) and he helped sent Syahmi and Hafiz to school. It was the first day of the SPM Examination for 2012. Hubby even stayed back for the Solat Hajat at school. Sorry dear Syahmi, I can't be there for you this time. But rest assure my duaas will be with you forever.

After consulting with the specialist, he suggested to do the endoscopy on mom and an appointment was set the next day. From the result, alhamdulillah, there are no tumor or what so ever. She has few lines of ulcers and virus in her stomach. Other than that, everything looked good. That was what Dr Lim said. Alhamdulillah, what a relief. So now, she is recuperating at our place and hope she will recover soon. Amin.

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


BANANA CAKE
Posted by MamaFaMi
Source : Chef Zubaidah via Mak Lang Azie


Ingredients :

200g flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
150g ripe bananas - mashed
170g caster sugar
3 nos eggs
120g vegetable oil
1 tablespoon ovalette
Chocolate vermicelli

Method :

1. Sift flour, bicarbonate of soda and baking powder. Preferably trice and set aside.
2. Beat mashed bananas and caster sugar.
3. Add the rest of the ingredients except chocolate vermicelli. Beat till well mixed.
4. Fold in the chocolate vermicelli.
5. Pour into prepared tins and sprinkle more chocolate vermicelli on top.
6. Bake in a preheated oven at 170 C for 40 minutes or till done.



Have a nice day!