Naisu Bun

Anybody wondered, what time mama logged off yesterday? Hahaha... as if people cares huh. Anyway, I did behave a bit yesterday. I logged off at 11.20 pm... just 20 minutes after the curfew time that I had imposed on myself, not so willingly though... Mmm what do you expect, I can't just change into a new leaf instantly! It'll takes time... hahaha... yooo la tuh!

Anyway, let's move on to the recipe section. Actually I have a few other recipes that had been in line awating to be posted, but I have to jump the queue and post this one first. The bun is not only soft but tasty as well. And above all, I had such a pleasant time preparing it. I just can't wait to share the bun fun. Thank you and thank you so much Ayin . Hah, Ayin again???!!! Yeah right... I am hooked to her blog now...many many more to experiment....

NAISU BUNS
Source : Ayin

Ingredients :

250g high protein flour (I used allpurpose flour)
1/2 teaspoon instant dried yeast
1/2 teaspoon bread improver
50g sugar
20g milk powder
100 ml fresh milk
1/2 teaspoon salt
50g butter
1 egg
75g water roux
1 recipe Naisu

Method : (Breadmaker method)

1. Pour fresh milk into the breadmaker pan. Add in salt, sugar, egg and water roux.
2. Top it with sifted flour, milk powder, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. 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.
5. Remove dough from BM and punch down to release the air. Cut the dough 60g portion each. (next time round, I am going to cut the dough into 35g portions to get a cuter sized Naisu Buns). Make into round balls and leave to rest for 15 minutes.
6. Flatten the balls and spread the Naisu on top. Roll the dough. Fold in half and cut in the middle. Open it to form a flower shape and place in a muffin cup lined with papercups.
7. Leave to proof till double the size.
8. Spirinkle with a bit of water just before putting the buns into the preheated oven at 180 C. Bake for 20 minutes or till golden brown.
9. Brush with a bit of butter, once out of the oven.


Note : For the manual version, please refer to Ayin's Naisu Bun entry.


Imagine having this soft bread with a cup of coffee.....heaven....!!

Roti Tangkap Muat

Mama has not been behaving lately. She's been sleeping late these few days. And yesterday, hubby had a few words to say... enough to make her 'wake up'! Luckily he didn't ask for any show cause letter... or then, I'll have to crack my head to think of the 1001 reasons to write in there! Haahaha.... So maybe tonight, I have to start behaving and will try to log off by 11.00 pm. Oh me oh my...Ya Allah, please give me enough strength to do this... hihii... poyo je, macam nak pergi medan perjuangan pulak!

Anyway, these were what I did yesterday....

Didn't snap any photos for lunch. As always asam pedas asam pedas and more asam pedas. That's what I get when Syahmi is clever enough to eat asam pedas and fell in love with it! For the past 2 weeks, our dinner had been very simple and normally it's not rice. Syahmi had asked for Sausage Breadrolls and here they are....

Bought a packet of hotdog breads from Giant the day before. Syahmi wanted Coney Dog but I didn't get the chance to do it for him. Well not that I didn't have that chance but more like I am lazy! Haha... But yesterday night, an idea popped in my head, to make use of whatever's available in my refrigerator and with least effort needed, I made this new menu of mine. I am sorry if there are such recipe similar to this, I didn't mean to take credit for it but what I did was totally whatever that came to mind yesterday. I present you this...... how's the name? Catchy huh? Ahakss....

ROTI TANGKAP MUAT

Ingredients :

1 hotdog roll
3 tablespoons currypuff filling
1 egg ~ lightly beaten
a bit of butter
a bit of oil

To garnish :
cabbage ~ thinly sliced
lettuce ~ thinly sliced
Thousand Island
Thai Sweet Chillie

Method :

1. Cut the hotdog roll into half.
2. Mix the currypuff filling with eggs.
3. Spread some butter on the rolls.
4. Heat a bit of oil in a non-stick skillet. When the oil is hot, pour in the currypuff mixture. Let it cook for 2 to 3 minutes.
5. Place the sliced rolls on top of the filling. The inside part facing the filling. Leave for a few minutes so that the filling will stick to the rolls.
6. Turn it upside down and leave for another minute or two.
7. Remove from the skillet and garnish with cabbage, lettuce, thousand island and thai sweet chillie.
8. Ready to serve... yummy!



Have a nice day everyone!

Tahu Brintik

FACEBOOK.... do you have an account in there? How do you find it? Interesting? Boring?

I don't have a Facebook account and not planning to have one at the moment. By the way, thank you to all who had invited me to join Facebook. Appreciate your kind thoughts. Even though I don't have an account, my dearest sister gave me the 'key' to her Facebook. So I will browse from there. I have tried to find my friends, but to no avail. Those that I found, are those that I am still in touch with. I am a person who will try to keep in touch with all my friends. To me, friends are for ever and not just when you're with them...

The oldest (not in terms of age) friend that I am still in touch with is a friend from my Kindergarden years! I went to CHIJ Kindergarden in 1972. I am at CHIJ Melaka from 1972 till 1975 (Standard 3). And my best friend that time is Noor Aishah Noor Hashim. I lost contact with her when we moved to Seremban. I guess that time, I was too young. I didn't think of asking for her contact address and number. But I heard she is a doctor. And oh, the Kindergarden friend that I am still in touch with is Maznah Ahmad aka Alang, now residing in Russia with her little family.

We moved to Seremban where I went to King George V Primary School, just for 2 years (1975 till 1977). When I think of this school, it brought back some funny and unforgettable memories. Mmm... maybe will write about it if I am up to it, someday...Over there, my best friend cum my neighbour is Noor Isham Yaacob. We lost contact when I moved back to Malacca. She continued studying at Tun Fatimah and then to ITM....

Back in Malacca in 1977 and went to Sek Ren Dato Palembang Bukit Baru Melaka. Over there, Lovely and fearful memories there too... Oh gosh, I think my life had been so happening after all huh! I was closed to Rosiah Minhat that time... where is she now? I wonder.....

1979 was when I started my secondary education at Malacca Girls' High School. Lovely years there...my best friend is Hafiza Abd Hamid. We lost contact for a while but somehow I managed to get in touch with her again before my wedding. She came and then I went to her wedding a few years later. After that, it's history. I really really wanted to get in touch with her again....

In 1982 I was accepted to Sekolah Menengah Teknik Melaka. And over here, I have a group of buddies. In class, my 'gang' are Maznah (my kindergarden pal), Momtach Begam and Zalinah Ramli. In school, I hang out with Noor Ashikin Abd Majid and in the hostel, Haslinda Hj Noah. Of all the names mentioned above, the one that I am still in touch is Haslinda and I hope our friendship will last forever dear....I can still remember all those happy moments we had together ... Wishing you a safe journey to Mekah. Take care.....

Whoa whoaa mama....I guess I've written enough for one entry! Anyway, reason behind this entry is I hope to get in touch with all my buddies especially those listed above. Whoever knows their whereabouts or better still, if you, my friends, happened to read this post, please do contact me through my email address. Thank you...

All right, let's move on to the recipe. Since the above entry is long enough, I guess I'll post a very short but nice and easy recipe that I've tried a few weeks back. Got the recipe from Intanzariza's Blog. Thanks Intan for sharing it with all of us...

TAUFU BRINTIK
Source : Intanzariza

Ingredients :

Taufu
Egg ~ lightly beaten
Kentucky Flour
Oil for frying

Method :

1. Cut the taufu to bite size.
2. Dip the taufu into the egg and then roll it in the Kentucky flour.
3. Fry till golden brown.
4. Serve with mayonaise and chillie sauce.

Have a nice day!

Roti Srikaya (Ayin Yin)

Mmmmm....nothing actually pops in my head till now, so I think, there'll be no blaberring from me today. We'll go straight to the recipe that I've tried yesterday. Found this recipe while blog hopping and fell in love with it the moment I set eyes on the bread photo. Me and breads...hahaha... I just can't resist. Thank you so much Ayin for this lovely bread recipe that you've posted in your blog MANIS MANIS . Allow me to re-post the recipe here so that many others can try out this lovely recipe.

SRIKAYA BREAD
Source : Ayin Yin

Ingredients :

*195 g high protein flour
* 90 g low protein flour (* I just used 285g multipurpose flour)
12 g milk powder
6 g instant dry yeast
1/2 teaspoon bread improver
65 g fresh milk
1/2 teaspoon salt
30 g caster sugar
60 g egg
75g water roux
45 g butter
enough srikaya

Custard recipe :

3/4 cup fresh milk
2 tablespoons custard powder
2 tablespoons caster sugar
1 teaspoon butter
1/2 teaspoon vanilla essence

Method :

CREAM CUSTARD - Mix well fresh milk, custard powder and sugar using a whisk. Place on low heat and continue stirring till the mixture thickens. Remove from heat and add in butter and vanilla essence. Continue whisking till well mixed. Leave to cool and pour into a piping bag. Set aside.

BUNS : (Breadmaker method)

1. Pour fresh milk into the breadmaker pan. Add in salt, sugar, egg and water roux.
2. Top it with sifted flour, milk powder, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. 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.
5. Remove dough from BM and punch down to release the air. Cut the dough 60g portion each. Make into round balls and leave to rest for 15 minutes.
6. Flatten the balls and spoon the filling in the middle. Cover the filling with dough and arrange in a well greased baking tin.
7. Leave to proof till double the size.
8. Pipe the cream custard on top. Sprinkle with a bit of water.
9. Bake in a preheated oven at 180 C for 25 to 30 minutes.
10. Remove from the oven and brush with a bit of butter to give it a shiny look.




Have a good week everyone!