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Thursday, May 28, 2015

Kuini Muffins (A Keeper)

Posted by MamaFaMi
Source : Che Mat Gebu

Ingredients :

90g butter
70g caster sugar
1 large egg
1/2 teaspoon vanilla essence (I added)
110g flour *
1 teaspoon baking powder * (sift both ingredients marked *)
30ml fresh milk
50g kuini - diced and coat with 1/2 tablespoon flour
sliced kuini for the topping

Method :

1. Pre heat oven at 180 C. Line the muffin cups with paperliners. Set aside.
2. Cream butter and sugar. Add egg and vanilla essence. Continue beating till light and fluffy.
3. Add flour alternately with milk, starting and ending with flour.
4. Fold in the diced kuini.
5. Spoon the batter into the prepared cups, 3/4 full. Place 2 slices of kuini on top.
6. Bake for 25 minutes or till golden brown.
7. Remove from the oven and place onto a wire rack to cool. Ready to serve.

Have a nice day!

Sunday, May 24, 2015

Kuih Keria

Posted by MamaFaMi
Source : Kak Ina KL

Ingredients :

250g sweet potatoes
1 tablespoon tapioca flour
70g flour
1/2 teaspoon salt

Method :

1. Clean the sweet potatoes and cut into big chuncks. Place in a pot with enough water. Boil till soft. Mash the sweet potatoes.
2. Add tapioca flour, flour and salt into the mashed potatoes. Stir to mix till you get a soft texture.
3. Take some dough, make into a ball, flatten it and make a hole in the middle (the end product should look like a donut).
4. Arrange the shaped dough onto the airfryer basket and airfry for 20 minutes on 160 C. Flip over the sweet potatoes ring after 10 minutes. Once done, set aside and prepare the coating syrup.

Ingredients :

70g white sugar
3 tablespoons water

Method :

1. In a heavy skillet, add sugar and water. Bring to boil.
2. Once bubbly, add in the airfried sweet potato rings. Stir to mix. When it the rings are coated thoroughly, remove from heat but do not stop stirring.
3. The kuih is ready once the sugar is dried up. Enjoy!

Have a nice day!

Friday, May 22, 2015

Asam Pedas Ikan Tenggiri Rasakita

Posted by MamaFaMi

Ingredients :

3 pieces ikan tenggiri
1/2 onion - sliced
1 clove garlic - sliced
1/2 inci ginger - knocked
Turmeric powder
3 tablespoons Sambal Tumis Rasakita
Tamarind juice
Enough water
Kaffir leaves
1 tomato - quartered
salt to taste

Method :

1. Heat a bit of cooking oil in a pot. Add in the sliced onion and garlic and ginger. Saute till fragrant and brown.
2. Add Sambal Tumis Rasakita and turmeric powder. Stir well.
3. Add in the tamarind juice, kaffir leaves and fish.
4. When fish is half cooked, pour in enough water. Add salt and let it simmer.
5. Add in tomato and let it simmer for another minute or two. Remove from heat and ready to serve

Have a nice day!

Thursday, May 21, 2015

Layered Sago

Posted by MamaFaMi
Source : Che Mat Gebu

Ingredients :

85g plain sago - soak for 1 hour
85g red sago - soak for 1 hour
85g green sago - soak for 1 hour
150g caster sugar
210g freshly grated coconut
1/4 teaspoon salt
3 pieces screwpine leaves - knotted
1/4 teaspoon rose essence
1/4 teaspoon pandan essence

Method :

1. Prepare the steamer. Wrap the steamer cover with clean cloth.
2. Mix 70g grated coconut, 50g caster sugar, plain sago and a bit of salt. Press into the mould. Place a small piece of screwpine leaf on top. I used silicone moulds, so no greasing needed. If you are using an 8 x 8 x 3 inch tin, grease the tin with a bit of oil and layer with aluminium foil. Grease the foil with a bit of oil. Steam the plain layer for 6 minutes. Remove the pandan leaves.
3. Meanwhile mix 70g grated coconut, 50g caster sugar, red sagoo, rose essence and a bit of salt. Press the mixture on top of the steamed plain sago. Place a piece of pandan leaf on top. Steam for another 6 minutes. Remove the pandan leaves.
4. Mix 70g grated coconut, 50g caster sugar, green sagoo, pandan essence and a bit of salt. Press the mixture on top of the steamed red sago. Steam for another 10 minutes. Remove the pandan leaves.
5. When the sago cake is cooled completely, remove from the mould and ready to serve. *I am so thankful I had used the silicone moulds to do this kuih. Makes the job much easier!

Have a nice day!

Wednesday, May 13, 2015

Thai Tomyam Seafood Spagetti

Posted by MamaFaMi
Adapted from : 71keroroyz
Serves 1 - 2

Ingredients :

100g spagetti - boiled till al dente, put through sieve and set aside
1 1/2 tomyam cube (I used Knorr brand)
2 garlic cloves - minced
1/4 Holland onion - diced
Red, green and yellow capsicum - diced
1 small tomato - cut to wedges
1 large squid - cut into rings
5 medium sized prawns - peeled and devein
1 kaffir leaf
enough water
a pinch of sugar

grated parmesan

Method :

1. Heat oil in a wok. Add in garlic. Saute till fragrant then add in diced onion. Fry till soft.
2. Add in the tomyam cubes and water. Let it boil.
3. Add in the capsicums, tomatoes, squid, prawns, kaffir leaf and a pinch of sugar. Do not overcook. Remove from heat.
4. To serve, put some spagetti in a plate and pour the sauce on top. Grate some parmesan and dig in! Enjoy!

Have a nice day!

Friday, May 8, 2015

Baked Salmon Pasta

Posted by MamaFaMi
Source : Instagram 1mas2ra

Ingredients :

1 1/2 cups macaroni
1 onion - diced small
1/2 cup fresh shitake mushrooms - diced small
1/4 cup diced red capsicum
1/4 cup diced yellow capsicum
1/4 cup diced green capsicum
1/2 teaspoon chilli flakes
1 cup smoked salmon - flake it

2 tablespoons margarine
2 tablespoons flour
2 cups milk (depends on how thick you want the texture to be. More if you want it to be slightly runny)

grated cheddar cheese - lots (I simply use whatever cheese available)

Method :

1. Boil the macaroni till soft. Drained and keep aside.
2. Saute onion and musrooms. Add in chilli flakes Once soft, add in the capsicums and salt to taste. Add in the salmon as well. Stir to mix. Remove from heat. Keep aside.
3. To prepare the roux : Melt margarine in a saucepan. Mix in flour and whisk on low heat. Slowly add in milk and whisk till smooth. Add salt and pepper to taste.
4. Pour the boiled macaroni into the prepared roux. Add in the salmon mixture. Stir to mix. (You can add grated cheese into the mixture if you like. I didn't)
5. Spoon enough mixture into the prepared silicone moulds. Grate generous amount of cheese on top.
6. Airfied it at 170 C for 10 minutes.
7. Ready to serve. Enjoy!

Note :

1mas2ra baked hers in a big casserole at 170 C for 30 minutes, or until the cheese has changed colour

Have a nice day!

Thursday, May 7, 2015

Ondeh-Ondeh Cupcake


Posted by MamaFaMi
Source : Sharmeee

Pandan Cupcakes :
Ingredients :

1 1/2 cups plain flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cups caster sugar
125g unsalted butter at room temperature
2 tablespoons real pandan extract (I used green food colouring and pandan essence)
2 eggs
1/2 cup fresh milk

Method :

1. Preheat oven to 180 deg C.
2. Sieve flour, baking powder and salt through a fine sieve. Set aside.
3. Beat butter and sugar together until white and fluffy.
4. Add in eggs, one at a time.
5. Add flour mixture, alternating with milk and the pandan extract.
6. Scrape down the sides of your mixing bowl and beat for another minute or two until the batter is well incorporated.
7. Divide the batter equally into a muffin tin that has been lined with cupcake liners.
8. Bake in the oven for 15 to 17 minutes, or until a skewer inserted comes out clean.
9. Ensure that the cupcakes are cooled down to room temperature before you core and fill them.

Pandan gula melaka filling :
Ingredients :

200g gula melaka, cut into smaller pieces
150ml water
1/2 cup desiccated coconut (I used freshly grated coconut)
1 piece pandan leaf - knotted

Method :

1. In a pan, add the water and pandan leaf to the gula melaka and let it simmer on the stove for about 10 minutes, or until all the sugar has been dissolved and the sugar solution thickens.
2. Let cool to room temperature before adding the desiccated freshly grated coconut and mix it well.

* Coconut Whipped Cream :
Ingredients :

1 cup heavy whipping cream
1/4 cup caster sugar
1 teaspoon vanilla essence
1 cup desiccated coconut

Method :

1. Beat whipping cream with sugar and vanilla on medium high until stiff peaks.
2. Gently fold in the desiccated coconut into the cream.

To assemble, core the cupcakes, then fill in with the filling and pipe the coconut whip cream on top as desired.

* Real Pandan Extract :
Ingredients :

1 huge bunch of pandan leaves, cut into smaller pieces
1/2 cup water

Method :

1. Blend the pandan leaves and water together in a blender.
2. Strain the pandan juice through a fine sieve, or a cheesecloth if you prefer.
3. Squeeze out as much juice as you possibly can.


1. I didn't do the coconut whipped cream. I just pipe the readymade whip cream in the can.
2. I didn't add the coconut into the whip cream. Instead I sprinkle the freshly grated coconut on top of the whip cream.
3. I didn't do the pandan extract. I just used the pandan essence and green food coloring.

Have a nice day!