Grape Split!

Hello everyone!

I think I have been over-using my brain today. And I feel like there are smoke coming out of my skull right now! 

What have I been thinking about? Well, thanks to Mak Chu for bringing up this topic. And thanks to Jun Yummilicious (oops... her blog is now locked it seems...huhuhu) for supporting the issue as well! 

I was thinking about Phillips Airfryer and Tefal ActiFry 2 in 1 Comparing is the better word. Read so many reviews, watch so may videos about both these products. I was like drained out and the head is starting to give me a signal, enough-for-today-mama! Yeah, so I stopped browsing....for now. I need to take a break and give my brain some brain freeze... so here we are.....

Erk....GRAPE split? What happened to BANANA?????

Well, that will be in my next entry ya....

Meantime, you guys enjoy the look of it while I indulge myself with the lovely taste! Oh so yummy.......... #feelinglovely (wahhhh mama dah pandai hastag tauuuu... ahaks) 

Oh by the way, if any of you is kind enough to give me any feedbacks on both the product I've mentioned above, please please please help me out. I'd appreciate it very much... please. Thank you. 

Have a nice day people!

Agar-agar Santan Pandan

Tried my luck in making this agar-agar pandan when I came across the recipe in Bukuresepi Facebook. But I guess, I was out of luck. My agar-agar didn't turn out the way I wanted it to be. Don't really know where I did wrong. But nevertheless, the taste is nice. Thank you to Fazd Lyana for sharing the recipe with us. And if there is anybody out there who is kind enough to teach me how to get the lovely 2 layers agar-agar, I'd appreciate it very much.

AGAR-AGAR SANTAN PANDAN
Posted by MamaFaMi
Source : Fazd Lyana of Bukuresepi FB

Ingredients :

1 packet agar-agar powder (10g)
1 litre water
1 1/2 cups sugar
200ml coconut milk (I used Ayam Brand)
1 egg
1 teaspoon pandan paste
green food coloring

Method :

1. In a heavy based pot, add water, agar-agar powder and sugar. Bring to boil till sugar dissolved.

2. In a small bowl, lightly beat the egg then add in coconut milk. Stir well.

3. Lower the heat, pour in the egg mixture. Stir for a minute and bring the heat to medium and let it boil.

4. Remove from heat and pour into your preferred moulds.

5. Let it cool before keeping in the fridge to set.

6. Cut and serve.

Have a nice day!

Khao Niaw Ma Muang

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

HELLO!! I am back! No excuses to give… Just that I am glad to be back… ngeee….

During my absence…

Happy belated birthday to

1. My dear daughter

2. Sis Jamilah Din

3. Mak Lang Azie

4. Senorita of Forum Cari

5. Ummi Kuantan

6. Pak Chu, my brother in law

7. Zai

8. Norhazlinda Haji Jabil

9. Ahmad Firdaus, my nephew

10. Sis Wan Nita Ferial

11. Ahmad Fauzi, my brother...

and last but not least... HAPPY ANNIVERSARY to Muna and her dearest Mr Hazzim

That is to show how long I have not been online! Hahaha... actually the list does not stop there but if I continue writting, then you will think that I am exaggerating! Hahaha..

And today, 28th April, 2014... A VERY HAPPY BIRTHDAY TO MY DEAREST SIS LYNNE! Many happy returns of the day!

Enough of birthdays and anniversary's wishes. Let's move on to the recipe for today. And oh, before I forget, thank you to Miss/Mdm Yuhalini from The Star Online for featuring my recipe in their Kuali dot com. I am honoured. Thank you.

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

Thank you Kak Wan for this lovely and easy recipe. Love it!

KHAO NIAW MA MUANG (PULUT MANGGA THAI)
Posted by MamaFaMi
Source : Citarasawan

Ingredients :

2 ripe mangos - peel and cut to your liking
250g glutinous rice - wash and soak overnight or at least 4 hour
100ml coconut milk + 1/4 teaspoon salt
2 pieces pandanus leaves

Sauce :

150ml coconut milk (I used M&S coconut milk)
150ml water
4 tablespoons brown sugar
1/4 teaspoon salt
2 pieces pandanus leaves
4 teaspoons cornflour mixed with a bit of water (thickening agent)

Method :

1. Pour the glutinous rice into a sieve to drain the water. Place in a tray and steam for 15 minutes.

2. Pour in the 100 ml coconut milk and mix well. Place the tray back into the steamer with the pandanus leaves. Steam for another 20 minutes or till done.

3. To prepare the sauce : Mix all the ingredients for sauce except cornflour mixture. Cook on slow fire till sugar dissolved. Then add in the cornflour till the sauce thickens. Remove from heat.

4. Serve the glutinous rice with mango and the sauce. Enjoy!

Have a nice day!

Pavlova

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

Thank God I managed to find my way into my blog. With all the cobwebs hanging all over the place, and dirt almost an inch thick... pheww.... Yes, this blog had been ignored for a few days. Not by choice actually. Time is just not on my side...anyway I am back, hopefully to stay...

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

My cousin once asked me, if I knew how to make Pavlova as my aunt loves to eat them. When she said she's coming over to my place, I went through the internet to look for a good recipe of Pavlova. Of course, a good recipe should come from a good blog owned by a good cook, don't you think so? One of them is Rima of Bisous a Toi. Love her photos and also her recipes. For this recipe, I just took the meringue part. I didn't do the passionfruit sauce as I don't have any passionfruits at home. Thank you Rima for sharing with us this lovely recipe. My aunt even asked to bring home the undressed pavlova.

PAVLOVA
Posted by MamaFaMi
Source : Rima of Bisous a Toi

Ingredients :

150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1/2 teaspoon vanilla extract (if u wish to hv a white Pavlova .. omit vanilla ok) orange oil

Method :

1. Preheat oven to 150°C (300°F).

2. Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

3. Add the cornflour and vinegar and whisk until just combined.

4. Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks.

5. Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle. Pipe 18 swirls following the outlines on the marked paper. Pipe flowers along edges of swirls on to each meringue.

6. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.

Topping :

Whipped cream - I used the canned whipped cream.

Fresh fruits - I used Kiwi, orange and frozen strawberries

Pipe some cream over the Pavlova, top with Kiwi, orange and strawberries and serve immediately.

Have a nice day!