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Thursday, September 27, 2007

Apam Blueberry




APAM BLUEBERRY
Adapted from : Masriyah's Fotopage

Ingredients :

2 eggs
1 cup sugar
1 teaspoon ovallete
2 teaspoon vanilla essence
1 cup fresh milk
2 cups self-raising flour ~ sifted
Blueberry jam

food coloring of your choice
Method :

1. Prepare the steamer.
2. Beat eggs, sugar, vanilla essence and ovallette on high speed till white and fluffy.
3. Pour in fresh milk and stir thoroughly.
4. Fold in flour.
5. Divide to three bowls and add the coloring. I added pink, green and left the other plain.
6. Spoon the mixtures half of the cup. Top with some jam and cover with more mixture.
7. Steam for 10 to 15 minutes.




* Thank you Masriyah for sharing this recipe with all of us. Sorry I modified your recipe!


Eggwhite Omelette

EGGWHITE OMELETTE
Source : ME...again and again...huhuhu....

Ingredients :

Egg whites
Red pepper ~ diced
Green pepper ~ diced
Yellow pepper ~ diced
Fresh tomatoes ~ diced
Onion ~ diced
Chicken stock cube
Celery ~ sliced
Cooking oil

Method :

1. Mix all the ingredients in a bowl. Beat lightly.
2. Heat a non stick pan and pour a bit of oil.
3. Pour the mixture into the pan and fry till done.

Verdict : Nice! Mmm...I think I was so hungry just now!!!!


Fried Kue Tiau

FRIED KUE TIAU
Source : ME...again....

Ingredients :

500 g fresh kue tiau
3 shallots ~ blended
2 garlics ~ blended
2 tablespoons chillie paste (more if you like it hot!)
2 tablespoons tomato sauce
2 tablespoons oyster sauce
enough water
1 tablespoon sugar
2 tablespoons soya sauce
Kerang
Bok choy
Bean sprout
Egg white ~ made into scrambled eggs
Cooking oil

Method :

1. Heat oil and add in the chillie paste. Fry till fragrant then add in blended shallots and garlics.
2. Add in tomato sauce and oyster sauce. Stir well.
3. Pour in water and add sugar and soya sauce.
4. Add in kerang and let it cook.
5. Add in the scrambled eggs.
6. Then the kue tiau followed by the vegetables.
7. Stir to mix and ready to serve.

Friday, September 21, 2007

Red Bean Stollen


ROTI ASAS CHEF AINI SALIM
Source : Intan's Blog

Ingredients :

800g flour
300g lukewarm water (the amount may vary according to the flour)
120g castor sugar
50g margarine
2 packets (22 g) dried instant yeast
2 eggs (small)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon milk powder
1 teaspoon bread improver

Method :

1. Place flour, castor sugar, dried instant yeast, eggs, salt, baking powder, milk powder and bread improver in a mixing bowl.
2. On the mixer and pour water, a little at a time until the flour almost combined.
3. Add in the margarine and continue kneading. Add more water if needed. Knead till a soft and smooth dough is formed.
4. Make into a big round ball and leave to prove till double the size.
5. Punch down the dough to let the air out. Knead and ready to shape.
6. Bake in a preheated oven at 180 C for 18 - 20 minutes.


1. Dough made into 5 small balls.

2. Roll flat one of the dough and place the red bean paste on top.
3. Cover the paste with the dough.
4. Filling covered.
5. Roll flat the dough.
6. Make a light slit on the flatten dough.
7. Flip it over and roll the dough like how you prepare the swiss roll.
8. Done rolling.
9. Place on the tray and let it proved.
10. Proved and ready to bake.

Thursday, September 20, 2007

Orange Flavoured Green Jelly



BEWARE and DOUBLE BEWARE! Mama did it again! Haha...who said MamaFaMi can't create recipes! Oi..udah udahlah perasan tuuuu...sesikit sudahlah...hehehe! Actually I intend to make some kuih Apam for iftaar. But somehow or rather, I ended up making this jelly! And while following the instruction on the packet, the idea of adding this and that into the boiling pot, came to my mind. So here's what I ended producing!


ORANGE FLAVOURED GREEN JELLY

Source : ME!!!

Ingredients :

1 packet (10g) Agar-agar powder, green color (I used Three Roses Brand)
2 1/2 mugs water
1/2 mug fresh milk
200g sugar
green coloring
2 tablespoons sunquick

Method :

1. Pour water into a pot and add agar-agar powder. Place the pot on the stove on medium heat.
2. Add sugar, green coloring, milk and sunquick. Stir till sugar dissolved.
3. Bring to boil. Remove from heat.
4. Pour into mould and let it cool.
5. Chill in the fridge till it hardens.
6. Cut and serve.

My verdict : Lovely!
Sorry about the name...I am just lousy at giving names!

Tuesday, September 18, 2007

Vegetable Pancake

Beware! Today mama's going to paste her self-created recipe...inspired while she's baking her cookies! Now what's the connection? Well the answer is, I used only egg yolks in my cookies, so there's quite a bit of eggwhites. Before it started spilling out of the container, let me do something about it...and this is what I came up with....



VEGETABLE PANCAKE

Ingredients :

Red capsicum ~ diced
Green capsicum ~ diced
Yellow capsicum ~ diced
Cauliflower
Cherry tomato ~ halved
Celery ~ sliced
Young corn ~ sliced
Onion ~ sliced
Garlic ~ minced
Chicken cube stock (I used Maggi)
Oyster sauce
Chillie sauce (I used I packet McDonald's chillie sauce)
Enough water
1 tablespoon cornflour ~ mixed with a bit of water (thickening agent)
Egg whites
Salt
Pepper
Cooking oil

Method :

1. Prepare the filling. Heat oil, add in garlic. Fry till fragrant then add in onion.
2. Add chillie sauce, oyster sauce, chicken cube stock and a bit of water. Let it boil.
3. Add in cauliflower and young corn. Once soften, add in all the capsicums, celery and cherry tomato.
4. Let it cook and finally to thicken the gravy, pour in the cornflower mixture. Set aside to cool.
5. Beat egg whites with a bit of salt and pepper.
6. Heat a non-stick pan. Fry the egg white thinly, like how you prepare pancakes.
7. Place a bit of filling on the pancake and roll like the spring rolls.

My verdict : Yummilicious!
There are two possibilities though....
1. It IS delicious!
2. I am THAT hungry!
Hahaha.... But lets just accept that the 1st is the main reason ya.....hahaha....

Friday, September 14, 2007

Chicken Curry & Salad


Our menu for breaking fast on the 2nd Ramadhan.... Alhamdulillah....


CHICKEN CURRY
Source : Puan Alia

Ingredients :

2 chicken breasts - cut to big chunks
2 potatoes - quartered
4 shallots - blended
1 garlic - blended
1 large tomato - blended
2 tablespoons curry powder
1/2 tablespoon chillie powder
1/2 cup coconut milk
salt to taste
1 tablespoon margarine/butter
3 tablespoons oil
a bit of cinnamon stick, cloves, cardamon

Method :

1. Heat oil and add margarine/butter. Put in cinnamon stick, cloves and cardamon.
2. Put in the blended shallots and garlic and fry till fragrant.
3. Add in chillie powder, curry powder and blended tomatoes. Add a bit of water if it's too dry.
4. Put in the chicken breasts and tomatoes. Stir well.
5. Add in coconut milk and salt. Let it simmer for a while and remove from heat.

Note :

When Alia gave me the recipe, she didn't actually give me the exact measurement. So, the above measurement are based on my memory of how I cooked it just now. You may adjust any amout of the ingredients to suit your taste.


SALAD
Source : ME...so beware! Hahaha....

Ingredients :

Lettuce ~ sliced
Tomato ~ diced
Onion ~ sliced thinly

To prepare the dressing :

Olive oil
Vinegar
Salt
Sugar
Black pepper ~ crushed

Method :

1. Mix all the vegetable together in a bowl.
2. Mix well all the ingredients in the dressing.
3. Pour the dressing onto the vegetables and mix well.
4. Ready to serve.


PLAIN WHITE RICE
I'm sure you know how to prepare this right? Hehehe....

Thursday, September 13, 2007

Ikan masak kicap & Petola goreng

These were what I had prepared for our breaking fast just now...

KUIH PAU

This is a different recipe from what I've posted before. InsyaAllah I will post it in this blog later on...

FRIED FISH IN SOYA SAUCE

Ingredients :

Fish of your choice ~ cleaned
2 shallots ~ minced
2 garlic ~ crushed
1/2 fresh red chillie ~ sliced
1 teaspoon chillie paste
1 teaspoon tomato sauce
enough sweet soya sauce
enough wateronion ~ cut into rings (I forgot to put this in)
cooking oil

Method :

1. Coat fish with a bit of chillie paste, tumeric powder and salt. Leave aside for 15 minutes. Fry till done.
2. Heat wok and pour a bit of oil. Add in chillie paste and fry till fragrant.
3. Add in garlic and minced shallots. Stir well.
4. Pour in sweet soya sauce, water and tomato sauce.
5. Add in fresh chillie and let it boil.
6. Just before removing from heat, add in the ringed onions.
7. Pour on top of the fried fish. Ready to serve.

FRIED PETOLA (LUFFA)
(Note : Please refer here for more information about this vegetable)

Ingredients :

1 Petola ~ cleaned and sliced to 1cm thick
2 shallots ~ minced
2 garlic ~ minced
1 fresh red chillie ~ 1/2 minced 1/2 sliced
1 tablespoon dried shrimp
enough water
salt to taste
cooking oil

Method :

1. Heat wok and pour a bit of oil. Add in the minced shallots, garlic and red chillie. Fry till fragrant.
2. Add in the dried shrimp and a bit of water.
3. Add salt and finally the petola.
4. Mix thoroughly till done.

* Thanks to ME because, when the recipe comes from ME, there won't be any specific amount for the ingredients! So, ladies and gentlemen, do try at your own risk! Hahaha.....

Wednesday, September 12, 2007

Testing!



Found this website and gave it a go...Gosh...I really got carried away! It's cool and I'm lovin' it!

Tuesday, September 11, 2007

Selamat menyambut Bulan Ramadhan Al-Mubarak


Assalamualaikum semua.....

Do'a malaikat Jibril menjelang Ramadhan " "Ya Allah tolong abaikan puasa umat Muhammad, apabila sebelum memasuki bulan Ramadhan dia tidak melakukan hal-hal yang berikut:

* Tidak memohon maaf terlebih dahulu kepada kedua orang tuanya (jika masih ada);
* Tidak bermaafan terlebih dahulu antara suami isteri;
* Tidak bermaafan terlebih dahulu dengan orang-orang sekitarnya.

Maka Rasulullah pun mengatakan Amiin sebanyak 3 kali. Dapatkah kita bayangkan, yang berdo'a adalah Malaikat dan yang meng-amiinkan adalah Rasullullah dan para sahabat, dan dilakukan pada hari Jumaat.Oleh itu saya terlebih dahulu memohon maaf jika saya ada berbuat kesalahan, baik yang tidak di sengaja mahupun yang di sengaja, semoga kita dapat menjalani ibadah puasa dengan khusyuk, diberkati dan dirahmati Allah S.W.T, insya’allah.

SELAMAT MENYAMBUT BULAN RAMADHAN AL-MUBARAK...


Salam dari...
MamaFaMi sekeluarga

Friday, September 7, 2007

Puan Bashah's Pandan Chiffon Cake


PUAN BASHAH'S PANDAN CHIFFON CAKE
Source : Muna's Fotopage

Ingredients A

6 egg whites

1/4 teaspoon cream of tartar

Ingredients B

6 egg yolks
100 g sugar
120 g self raising flour
8 tablespoons pandan water (quarter teaspoon pandan paste + water) (I used pandan essence + water)
5 tablespoons corn oil

Method :

1. Beat egg whites and cream of tartar until stiff.
2. In a separate bowl, beat egg yolks and sugar until sugar has dissolved. Add in pandan water and mix thoroughly.
3. Add in corn oil.
4. Fold in sifted flour.
5. Using the spatula mix together mixture B into mixture A.
6. Pour into the chiffon mould and bake at 160C - 170C for 45-50 minutes

Note :

It's very important to turn the cake upside down immediately out of the oven. Leave it to cool. Remove the cake from the mould by using a sharp knife.

* Thanks to Puan Bashah and Muna for sharing this lovely recipe with us....

Crunchy Chocolate Chips Cookies



CRUNCHY CHOCOLATE CHIPS COOKIES
Adapted from : Kak Liza's Fotopage

Ingredients :

(A)
250g margarine
160g castor sugar
1 egg yolk
1 teaspoon vanilla essence

(B)
230g flour
20g cocoa powder
100g chocolate chips
50g Nestum

Method :

1. Sift flour and cocoa powder. Set aside.
2. Cream margarine and sugar. Add in egg yolk and vanilla essence.
3. Add in Nestum and chocolate chips. Mix well.
4. Add in the sifted dry ingredients. Mix till well combined.
5. Spoon a teaspoon batter onto the baking tray layered with greaseproof paper. The cookies will expand slightly when baked.
6. Bake in a pre-heated oven at 165 C for 25 minutes or till done.
7. Leave the cookies to cool on the cooling rack before storing them in an air-tight container.

* Thanks Kak Liza for this wonderful recipe. The above recipe was how I had prepared the cookies. Kak Liza's real recipe, which I bet should be crunchier than mine, can be found at Kak Liza's Fotopage .

Thursday, September 6, 2007

Mee Goreng Mamak (Kak Liza)




MEE GORENG MAMAK
Adapted from : Kak Liza's Fotopage

Ingredients :

500 g fresh noodles

100 g beef fillets ~ sliced thinly
100 g fish cake ~ sliced thinly
1 cup bean sprouts
1 bowl bak choy
3 teaspoons chilli paste (more if you want it to be hot)
1 tablespoon curry powder
3 tablespoons dark soya sauce (I used sweet soya sauce)
2 tablespoons cooking oil
1 onion ~ finely chopped
1 cup egg whites
3 fresh green chillies ~ sliced (I used red ones)
* I added these for garnishing...
fresh tomatoes ~ wedged
spring onions
crispy fried onion

Method :

1. Heat wok and add in oil. When oil is hot, add in the chopped onion, chilie paste and curry powder. Fry till fragrant.
2. Add in the sliced beef and mix well.
3. Add in fish cake. Stir.
4. Pour in the soya sauce and add in the noodles. Mix well.
5. Add in bean sprouts and bak choi.
6. Push aside the fried noodle and pour in the egg whites.
7. Let the egg white slightly cooked before mixing the noodles.
8. Garnish and ready to serve.

* Thanks Kak Liza ! Walaupun daku tiada berdarah mamak, tetapi kini boleh berbangga kerana dah pandai masak mee goreng mamak...ahakssss.....

Tuesday, September 4, 2007

Happy 9th Anniversary Mak Chu & Pak Chu

HAPPY 9th ANNIVERSARY TO MAK CHU & PAK CHU...




I ordered this lovely Strawberry Cheesecake from Sis Misliha . If you're interested to order from her, please check the details in her Fotopage. One thing for sure, her cakes are nice to look at and even nicer to eat! Thank you so very much Kak Mis!

Monday, September 3, 2007

Strawberry Milk Shake

STRAWBERRY MILK SHAKE

Ingredients :

Fresh strawberries ~ sliced
Fresh Milk
Sugar
Vanilla Icecream

Method :

Place all the above ingredients into a blender and blend. Pour into the cups and enjoy the cool and refreshing drink.....

RinnChan's Style Wok Noodles

RINNCHAN`S STYLE WOK NOODLES
Adapted from : RinnChan's Fotopages

Ingredients :

2 piece Yee Mee ~ boiled till soft
12 pieces
shitake mushrooms ~ rinsed and soak in water
300 g chicken fillets ~ sliced
4 garlic ~ crushed
5 tablespoon soya sauce
2 tablespoons oyster sauce
1/2 teaspoon white pepper
1/2 teaspoon black pepper
salt to taste
1 tablespoon sugar
3 tablespoons cornflour ~ mix with 1 bowl of waterenough water
small corns
chinese cabbage
2 eggs
Oil for cooking


Method :

1. Heat the wok and add a bit of oil. Add in the crushed garlic and fry till fragrant.
2. Add in the white and black pepper.
3. Add in the chicken slice and stir till the chicken is slightly cooked.
4. Add in soya sauce and oyster sauce. Add in mushrooms together with the water. Cook on high heat till the gravy bubbles. Add in more water to allow the chicken to cook and the mushrooms to soften.
5. Add in small corns.
6. Pour in the cornflour mixture and stir till it thickens. Add in salt and sugar.
7. Add in the boiled yee mee and the chinese cabbage. Stir to mix.8. Push aside the yee mee and crack the eggs. Do not stir. When the eggs are slightly harden, then the dish is ready to serve.

* Thanks Rinn for the idea....yummy and easy!!!