Labels

A KEEPER (5) Advertisement (5) announcement (4) Apam (21) Articles (3) Awards (24) Beef (5) Bread (120) Brownies (15) Cakes (114) Charity (6) Chicken (17) Chiffon (12) Contest (5) Cookies (65) Crafts (1) Cuppies Design (56) Dedication (57) Dessert (3) Donut (6) Drinks (10) Equipments (6) Fish (5) Fondant (1) Gifts (1) Health (4) HELP (2) Information (4) Ingredients (6) Islam (4) Jalan-jalan Cari Makan (2) Kuih-muih (102) Lauk-pauk (118) MANUALS (2) Muffins (39) MY BOOK (3) Orders (3) Pasta (12) Pies n Pastry (21) Pies/Pastry/Puffs (5) Pudding (9) Ramblings (22) Rice n Noodles (53) Seafood (7) Snacks (36) Step-by-Step (12) Stories (14) Tag (9) Trips (8) Vegetables (7) Video (3) Western (11)

Search This Blog

Loading...

Friday, December 28, 2012

PUTRA Homestay in Malacca

Looking for a homestay in Malacca?

I have a good place for you who is looking for a comfortable place to stay, in a good and strategic area. Not to mention at a very reasonable and affordable rate.The homestay is situated in Air Keroh, somewhere near Sekolah Menengah Sains Muzaffar Syah Melaka (Moz@c).

For those interested, please contact Puan Noni at 013-3927900.




The bedrooms are fixed with air-conditioner.






Wednesday, December 26, 2012

Chocolate Yogurt Cake

Assalamualaikum everyone...

Can't write much today. Tons of housework to be done. The house doesn't look like a house to me. OMG! OMG! OMG!!!! So I will leave you with this cake recipe I made last Thursday. Stumbled upon the recipe at Dr Inahar's blog and just had to try it out myself. My apologies for changing the cake's name... just wondering if Liana would come running here as she is "allergic" to yogurts! Hahahaha...



CHOCOLATE YOGURT CAKE
Posted by MamaFaMi
Source : Dr Inahar


Ingredients :

1 3/4 cups flour*
1 cup cocoa powder*
2 teaspoons baking powder*
1 teaspoon bicarbonate soda*
1/2 teaspoon salt*
1 cup castor sugar
1 cup condensed milk
3 nos eggs - lightly beaten
1 cup plain yogurt
1 cup corn oil
1 teaspoon vanilla essence
1 cup water

Method :

1. Sift the ingredients marked (*).
2. Add in the remaining ingredients.
3. Beat for a little while and pour the mixture into a prepared tin.
4. Bake in a preheated oven at 170 for 45 minutes till 1 hour. Cake is done when a skewer inserted into the middle of the cake comes out clean.



Topping : (I didn't do this)

300g dark chocolate compound
1 teaspoon vanilla essence
150ml fresh milk
a teaspoon butter

Combine the above ingredients and cook on low fire or use a double boiler method till smooth and shiny. Leave to cool befour pouring onto the cake.



Have a nice day!



Saturday, December 22, 2012

Mango Crepe

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

Actually the yesterday's BOREDOM story didn't end there. I did not only make the pudding but instead I tried to make crepe not using the premix but from scratch. Why I chose to make crepe? Because without electricity, it is possible to make crepes. Hehehe....

I took the crepe recipe from Zila's Blog. And again, I've made changes to the original recipe to fit my target, which is to make my fridge less obese. But did that help? Well....maybe 1%... but better than nothing right? Hahahaha...

So Zila, thank you for the crepe recipe. I like the recipe because not only it is easy to do but it is yummy and easy to handle. If only my mangos are sweeter than the ones that I've used yesterday, the taste will be even better.

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


MANGO CREPE
Posted by MamaFaMi
Adapted from : Zila
Yields : 12 pieces


Ingredients (for the crepe) :

20g flour
20g tapioca flour
10g custard powder
10g cornflour
1 tablespoon castor sugar
1 egg
1 teaspoon corn oil
40g evaporated milk
150g water
orange red food coloring
a few drops of orange oil

Method :

1. Sift the 4 flours into a bowl. Add in sugar. Set aside.
2. In a small bowl, combine egg, corn oil, evaporated milk, water, food coloring and orange oil. Whisk to mix.
3. Pour the mixture into the flour and using a whisk, mix well.
4. Heat a non stick pan (i used a 6 inch base pan). Pour a ladle full mixture onto the pan and swirl the pan around until it is evenly coated (just like how you make pancakes). Once it changes color, remove from pan. Do not flip over. Continue till all the mixture is been used up.


Ingredients (for the filling) :

enough whipped cream
ripe mangos, sliced

To assemble :

1. Place a piece of the skin on a clean plate.
2. Spoon a dollop of fresh cream onto the centre and top it with a slice of ripe mangos.
3. Wrap the crepe by folding in opposite sides of the crepe, fully covering the filling. Then fold in the other ends. Set aside.
4. Repeat the process for the remaining crepes.
5. Keep refrigerated until serving time.



Have a nice day!


Friday, December 21, 2012

Orange and Fruit Cocktail Pudding

Yesterday afternoon, I had two TNB contractors at my house. They came to relocate the TNB meter at our house. They came at around 2 pm. Perfect timing, as I was done with the house chores. Since my house has a three-phase meter, they took more than 2 hours to finish their job. And all that time, I had to switch off the main switch. Cooped up in the house with no electricity. Alhamdulillah, since we had two turbine fan ventilators fixed on the roof, heat is not the main problem for me but BOREDOM.

I just can't stay put... waiting without doing anything. To bake, I have no electricity. Hmmm... I browsed the internet on my phone and came across this pudding recipe at DG's Blog who led me to the recipe creator's blog... Along Roz *clap* *clap**clap*

Well, I do love Milo, and I adore Oreos... but then, my mission now is to clear my stock. I will make something using whatever is available in the fridge, so that my fridge will loose some 'weight'! Hahaha.... So I have transformed Along's recipe into something else! Ampun ya Along..... Thank you to DG for bringing me to Along and thank you Along for the inspiration.


ORANGE AND FRUIT COCKTAIL PUDDING
Posted by MamaFaMi
Inspired by : Along Roz


Ingredients :

5g Agar-agar powder
375g water
100g sugar
200g evaporated milk
2 tablespoons orange sunquick
a few drops of Red Orange food coloring
enough fruit cocktail


Method :

1. Place jelly powder and water in a pot on slow fire and stir until jelly is dissolved. Add in sugar and stir till sugar dissolved.
2. Add in milk and stir on medium heat. Once it starts bubbling, remove from heat.
3. Separate 1 1/2 cups of mixture into a bowl and add orange sunquick and food coloring. Stir to mix. Pour half of the mixture into the tray and let it set 80%.
4. Then pour in the plain mixture on top of the orange layer. Sprinkle with fruit cocktail. (In case the plain mixture has set slightly, place on slow fire and stir before pouring it on top of the orange layer). Let it set 80%.
5. Finally pour the remaining orange mixture on top.
6. Let it set completely at room temperature before chilling it in the refrigerator.
7. Slice and serve chilled.

TIPS FOR LAYERING :

a. Do not wait until the layer is completely set before pouring the next layer, or else it will not stick. If happened, scratch surface with fork before pouring the next layer.
b. Make sure the mixture is still hot when pouring on the earlier layer so that it will stick well.


Have a nice day!

Thursday, December 20, 2012

Best Big, Fat, Chewy Chocolate & Caramel Chips Cookies

TODAY IS 20.12.2012 and it will be even more beautiful when the clock strikes 8.12 pm tonight, which will add another lovely number..... 
Date 20.12.2012 Time 20.12 !!

*************************

There are advantages and disadvantages if you have the capability of baking things. I am talking mainly about me and I don't know about you people out there ya. I tend to be stingy! But stingy when it comes to buying things for me and not for others.

For example, everytime we dine or buy takeaways from Subway, my girl will want a piece or two of the cookies. And each piece costs RM1.50. Everytime I had to pay for the cookies, I would say to myself, I can do this... it's easy. And I will go home and start searching for the recipe. Found some recipes with good feedbacks, printed it out and then forgotten all about it, until the next visit to Subway with my daughter!

Finally today, I managed to try out one of the recipes I printed quite a while ago. As usual, if the recipe is from abroad, I will do some adjustments especially on the sugar amout. This particular recipe is very easy to prepare and surprisingly, my son loves it too. Then I am pretty sure, my girl will love it more. Kakak, In Sha ALLAH this Friday you'll get your share okay... *wink*. Thank you to Elizabethbh who posted this recipe at Allrecipes dot com.


BEST BIG, FAT, CHEWY CHOCOLATE & CARAMEL CHIPS COOKIE
Posted by MamaFaMi
Adapted from : Elizabethbh Allrecipes dot Com


Ingredients :

2 cups all-purpose flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon salt
3/4 cup margarine - melted
3/4 cup brown sugar
1/2 cup white sugar (remove 2 tablespoons)
1 tablespoon vanilla extract
1 large egg
1 egg yolk
1/2 cup chocolate chips
1/2 cup caramel chocolate chips (*I added)


Method :

1. Preheat the oven to 150 C, using fan. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt. Set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
4. Mix in the sifted ingredients until just blended. Stir in the chocolate chips using a wooden spoon.
5. Drop 1 tablespoon cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
6. Bake for 15 to 20 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.



Have a nice day!


Tuesday, December 18, 2012

Jackfruit, Chicken and Egg Curry


JACKFRUIT, CHICKEN AND EGG CURRY
Posted by MamaFaMi
Source : Melly


Ingredients :

500g young jackfruit
2 stalks lemon grass - bruised
8 tablespoons chicken curry powder
500g chicken - cut to medium sized pieces
1 litre thin coconut milk
1 teaspoon chicken granules
salt and sugar to taste
5 eggs - boiled
250 ml thick coconut milk
Cooking oil

To be made into paste :

10 cloves shallots
5 cloves garlics
1 inch fresh turmeric
1 inch ginger
1 inch galangal
Fresh red chillies - optional

Method :

1. Heat oil in a pot. Put in the paste together with lemongrass and chicken curry powder. Cook till fragrant.
2. Add chicken and thin coconut milk. Stir.
3. When the gravy is boiling, add in jackfruit, chicken granules, salt and sugar to taste. Mix well. Let it simmer till the chicken and jackfruit is soft and cooked.
4. Add the eggs and thick coconut milk. Cook on slow fire till boiling. Stir once in a while.
5. Remove from heat and ready to serve.



Have a nice day!


Monday, December 17, 2012

Spagetti Olio

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

I had quite a productive day today. This morning when I went outside to hang the clothes to dry, I saw my car parked outside and thought, let me just park it inside because hubby left for work and his parking place is empty. When I went near the car, saw how dirty it was and decided to give it a bath. Done washing my car, I felt pity for Fatin's car and washed that one too. When washing her car, some of the car shampoo foam went on the floor just infront of the house main door. Done washing Fatin's car, I washed the porch as well. THEN only I hang the clothes! That is typical MamaFaMi... when she said she's going to do something, she'll ended up doing something something else, then only she will do the something that she intended to do in the first place!

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

Had been wanting to eat spagetti olio for quite sometime. No the one bought at the restaurants but the one that I cooked myself. Congratulations to Che Mat Gebu for making my mind kept thinking of Spagetti Olio! Haiyooooohhhh.... Lucikly he posted the recipe as well, so it's not a total torture actually. Hahaha... Thanks Mat!


SPAGETTI OLIO
Posted by MamaFaMi
Source : Che Mat Gebu


Ingredients :

100 g spaghetti
1 Holland onion - diced
3 garlic - finely chopped
3 bird eye chillie - crushed
1 piece Bay leaf (I didn't put in because I can't find my Bay leaf)
1 fresh tomato - diced
1/4 yellow capsicum - diced
1/4 red capsicum - diced
mange tout peas
1/2 teaspoon dried Basil
5 green olives (I didn't put - not available)
5 black olives (I didn't put - not available)
6 prawns - cleaned
salt to taste
Freshly crushed black pepper
Olive oil

Method :

1. Bring enough water to boil, add in salt to taste and spagetti. Boil till al dente. Put through a strainer then rub some olive oil. Set aside.
2. Heat some olive oil in a pan. Add diced onion, garlic, bird eye chillie and bay leaf. Fry till onion became soft then add in diced tomatoes. Cook till tomato softens.
3. Add in the red and yellow capsicum, mange tout peas, olives and prawns. Mix well till the prawns changed color. Add in Basil, blackpepper and salt to taste.
4. Put in the spagetti and mix well for a few minutes and remove from heat. Ready to serve.


Have a nice day!


Saturday, December 15, 2012

Kuih Lopes

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

I had quite a busy day today... well, not THAT busy but I am fully occupied the whole day.

In the morning, I spent most of the time with hubby : Breakfast at Mapley, went to Perodua service centre to service my daughter's car.

In the afternoon, dated with my kitchen : Cooking, steaming and baking! *wink* *wink* *wink* Mesti Mak Teh kata, "waaaa..baru je keluaq spital, dah kayuh laju...ni mesti dah sihat sangat2 ya"... Hahahaha... I kena kayuhlah Mak Teh.. kalau stay idle, nanti sakit lain mai.... sakit malas... lagi haru... mana nak cari ubat!

And in the evening, with Chokni. Together we went to Hero Supermarket and Chokni did a supermarket sweep which she seldom does. Had a good time with Chokni and enjoying all her face expressions when she sees the price of the goods sold... way cheaper than what she use to pay in her usual shopping outlet. We'll do it again next time you run low in your stock ya Chokni.....

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


This was what I steamed in my kitchen. Anybody interested to try, please find the recipe here. Thank you to Hajjah Ummi for kindly sharing this recipe with us.





Friday, December 14, 2012

Serimuka Durian

I still have a few trays of durian which Fadzlina brought when we played masak-masak together last Tuesday. One tray of durian was transformed into Bubur Kacang Durian. Sorry, no photos of the porridge that I made that day. Will have to make do with the ones that I made before.

And yesterday, I transformed another tray into something delicious and happened to be hubby's and yours trully's favourite too. Came across this recipe at Cik Manggis's blog. It seems that so many had tried this recipe including Rima, MaDiHaA, and Izah. A heartful thanks to Kak Rossya who shared the recipe in the first place. I wonder where is Kak Rossya now... I've tried texting her on her birthday, early December but I didn't receive any replies... she must have forgotten me... sob sob... Anyway I hope all are well with you dear sis......

And to Saerah, my dear neighbour.... here's the recipe. Cuba jangan tak cuba tau.....


SERIMUKA DURIAN
Posted by MamaFaMi
Source : Sis Rossya


BASE :
Ingredients :
250g glutinous rice - washed and soak for 1 hour
170ml thin coconut milk
1/2 teaspoon salt
2 screwpine leaves

Method :

1. Combine all the ingredients and pour into a tray. Steam till cooked. Meanwhile, prepare the topping.
2. When the rice is ready, remove the screwpine leaves and scoop out the rice into a bowl. Wash the tray and place a piece of plastic at the base of the tin. Pour in the cooked rice and press press firmly onto the base. Set aside.

TOPPING :
Ingredients :
150g durian flesh
3 eggs
375g thick coconut milk (I used a box of 200ml coconut milk and add 175g water to it)
35g flour
10g cornflour
125g sugar
1/2 teaspoon salt
Few drops of yellow food coloring

Method :

1. Combine durian flesh, eggs, coconut milk, flour, cornflour, sugar, salt and food coloring in a blender. Blend for about a minute or so till smooth.
2. Strain mixture to remove any lumps.
3. Cook on low fire till mixture started to bubble. Do not leave the pot unattended. Stir always.
4. Pour the mixture onto the prepared rice.
5. Steam till cooked. Then open the lid of the steamer and let it simmer for another 20 minutes.
6. Remove from steamer and let it cool completely before cutting.



Have a nice and safe weekend ahead...


Strawberry Yogurt Chiffon Cake

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

I watched the AFF Suzuki Cup 2012 and I am really sad and frusterated! My heart was beating fast! Luckily it did not come off it's 'socket' or I would be heartless and that is no good news! Hahahaha....

From what I saw, our football players were not treated fairly! That's all I can say... it is just too obvious!

To HARIMAU MALAYA team... WELL DONE! Maybe it's just not our day to win. Nevertheless, you've tried your best. Winning is not everything and losing doesn't mean it is the end of the world.

CONGRATULATIONS to our Badminton Mens Doubles from group A, Koo Kien Keat and Tan Boon Heong for winning the game with rubber set against Denmark Team in the OSIM BWF World Superseries Final.

Yes... I continued watching Badminton after the Football game! I am a good Malaysian, am I not? *wink*

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

I wanted to update my blog earlier but the internet line was down. I think I must have accidently touched the connecting wire when cleaning the cabinet just now and the line got disconnected.

Anyway, here I am with another chiffon cake recipe.... as promised to Saerah, Kanita and McK.


STRAWBERRY YOGURT CHIFFON CAKE
Posted by MamaFaMi

Ingredients :

6 egg yolks
100g strawberry yogurt
150g flour
1 teaspoon baking powder
100g caster sugar
3g salt
100g corn oil

6 egg whites
1/4 teaspoon cream of tar tar
100g sugar
strawberry essence 
red food coloring


Method :

1. Preheat oven 170C
2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in strawberry essence and red colour. Set aside.
3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.
4. Pour the mixture into a size 23cm ungreased chiffon cake tin. Since I don't have that size cake tin, I had used two tins, sized 18cm and 20cm
5. Bake it for 45mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.



Have a nice day!

Wednesday, December 12, 2012

Durian Crepe Premix Flour

I had fun yesterday. I thought it was just a single fun but ended up doube the fun.

Ina came by my place in the morning. We've planned to try out the premix flour that I bought recently. She came by around 9am. We didn't straight away get on to work but instead we prepared breakfast....


Done having breakfast, we went out hunting for the main ingredient of our project. Durian! Ring a bell??? *wink* Normally Durian can easily be found around my area but yesterday, we went all over looking for it but no where to be seen. That always happened... when we want it, it just vanished, but if we don't have the intention of buying... it can be seen everywhere! Haizzz

But alhamdulillah, our last resort did not disappoint us. We managed to get our Durian and went happily home. Once at home, we did not start our project till later. We prepared lunch.....




Then I baked a chiffon cake.... ehem ehem... recipe to be shared in my later entries.... Ita dropped by at 2.15pm and that's when the double fun started... hahaha..... We sat down together to have lunch and even Syahmi joined in. He blended well with these three 'makciks vogue' Hahahaha.... Anak bujang saperrrrrr la tu kan.... Ahaks...

FINALLY, we started our project at 5pm! Hahahaha.... This is why I can never conduct classes!!! There are too many diversions! This is what we MEANT to do yesterday...


We made it using this premix flour....

Courtesy of Ida Bakery
Those intrested in this Premix Crepe Flour, kindly contact :

Puan Ida
IDA BAKERY
No 77 Lorong Keramat 1
Kg Dato Keramat
Kuala Lumpur
(opposite Damai LRT station and next to Keramat Mall)

Business hour : 10 am to 10pm
Contact number : 0163357790
Email : merpati66@gmail.com

Besides selling this premix flour, Puan Ida offers a wide range of classes. Kindly visit her blog for more information.

Have a nice day!


Tuesday, December 11, 2012

Harimau Malaya Chiffon Cake

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

Hello again! I hope everyone is in great shape. Well as for me, despite what had happened, I am okay. I can stay calm and not stress as always. Maybe the latest medication prescribed for me suits me well... so far so good. I've been taking my blood pressure trice daily and recorded them in the sheet that I had printed out so that I can 'present' my report to the doctor in my next check up, about three weeks from now.

Anyway, thank you to Melly and LOVE for trying to help me in this problem. I will try and see what I can do. If I can managed to get back the photos, I'd be very happy but if it's not doable, I won't stress myself. Though it may takes time to upload again, but I will try and do it... so please bear with me...... thank you......

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

Last Sunday afternoon, I just had the urge to bake a chiffon cake. And since that night, the Harimau Malaya team will be playing against the Thailand team in the AFF Suzuki Cup 2012, I've decided to transform the Rainbow Chiffon into Harimau Malaya Chiffon cake by making a few 'alterations' to the recipe. I just do hope that DG wouldn't mind! :)


'HARIMAU MALAYA' CHIFFON CAKE
Posted by MamaFaMi
Adapted from : Rainbow Chiffon


Ingredients :
Egg yolk batter:

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

Food coloring :

Few drops yellow colouring
1/2 teaspoon chocolate emulco

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, coconut milk and vanilla essence in a mixing bowl. Fold in flour until forms batter.
3. Divide batter into 2 portions. Add in yellow colour into one portion and chocolate in another portion. 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 2 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, December 9, 2012

Please help me.....


I MADE BLUNDERS!!!!

I didn't know that the photos in my Samsung Galaxy Note 1 is linked to my blog. And clever me, I deleted the blog folders. I didn't realise the effect till I read the comment from Alinka in my Pandan Chiffon Cake entry. Thank you Alinka....

What have I done!!!! I checked my blog only to find a black box with the No Entry sign in white instead of the photos I've posted before!

So now, if there is anyone out there who can help me retrieve the photos that I've deleted so that it can be restored back in my blog, I would appreciate it very much. Please please please.....

Otherwise... it will take a long time for me to post back the photos... if the photos are still in my folders and also if I can remember, which photo is for which recipe...

I really need help.... thank you so much.......

Update : The photos in the recent entries are visible because I have uploaded them manually. Those in the previous old entries are still 'vanished'! Huwaaaaa

Saturday, December 8, 2012

Holiday? Gulppp.....

Assalamualaikum and a big Hello to all my lovely visitors...

My apologies for 'missing in action' for about a week without any news. It all happened so fast and not planned.... I went for a short holiday, 3 days and 2 nights here....


I checked in on Friday afternoon, 30th November 2012. The host is Dr Zainal Arrifin.

For dinner, I had this...


These were served to me on Saturday, 1st December, 2012..

Breakfast
Lunch
Tea

Nasi Goreng Kerabu and Sirap Jelly for Dinner

And before I checked out on 2nd December, 2012, I was served these....

Breakfast

Lunch

I'd like to thank to all the visitors who had dropped in. And my heartful thanks to Dr Zainal Ariffin and all the other staffs at KPJ Selangor. I had a good time there and actually not looking forward to be there again. Don't get me wrong... I enjoyed the stay, the food and the hospitality but I don't think I would want to be sick again in future...