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Wednesday, July 30, 2008

Nasi Goreng Cina




CHINESE STYLE FRIED RICE

Ingredients :

2 cloves garlic ~ minced
1 piece fish cake ~ sliced
1 teaspoon black pepper ~ crushed
1 egg
mix vegetable
salt to taste
Chinese cabbage
Spring onion
Cooking oil
1 bowl cooked rice

Method :

1. Heat oil in a wok. Add in garlic. Fry till golden brown.
2. Add in fish cake and black pepper.
3. Add in egg and stir till slightly cooked.
4. Add in mix vegetable and salt. Stir for a few minutes and add in rice.
5. Just before removing the wok from heat, add in the chinese cabbage. Mix well.
6. Remove from heat and garnish with spring onion.


Sambal Ikan Bilis



SAMBAL IKAN BILIS

Ingredients :

3 tablespoons of chillie paste
4 shallots ~ blended/pounded
1 garlic ~ minced
salt to taste
a bit of tamarind juice
1 teaspoon sugar
dried anchovies
cooking oil

Method :

1. Fry dried anchovies and leave aside.
2. Heat oil in a wok. Add in the chillie paste. Fry till fragrant.
3. Add in the blended/pounded shallots and garlic. Stir well.
4. Add in tamarind juice and a bit of water if necessary.
5. Add in salt and sugar.
6. Off the fire and let it cool slightly before putting in the fried anchovies. Mix well.

Note : The amount is just roughly estimated. You can adjust the chillie paste according to how hot you want it to be. We like it hot and spicy to give us more Umph.....

Tuesday, July 29, 2008

Tofu Soup



TOFU SOUP

Ingredients :

1 tubes of silken japanese tofu ~ sliced thickly
2 cloves garlic ~ minced
1 fresh chillie ~ sliced
1 teaspoon chicken stock powder
enough water
Carrots
Fish balls
1 egg
1 teaspoon sweet soya sauce
Chinese cabbage
Chinese mustard (sayur sawi)
a few tbsp of cornstarch solution
Salt to taste
cooking oil

Method :

1. Fry the thickly sliced tofu till golden brown. Set aside.
2. Heat oil in a pot. Add in the garlic. Fry till fragrant.
3. Add in chillie and chicken stock powder. Stir.
4. Add in water and carrots and fish balls.
5. Once boiling, add in egg and stir well.
6. Add in soya sauce for color.
7. Add in the chinese cabbage and the Chinese mustard.
8. Adjust consistency by thickening gravy with the cornstarch solution.
9. Add salt if necessary.
10. Finally add in the fried tofu. Ready to serve.

Sunday, July 27, 2008

HAPPY 1st BIRTHDAY TO MY BLOG!

HAPPY 1st BIRTHDAY TO MY BLOG!!!

Made these cuppies for Fatin....



And these for Syahmi's friends.....





Saturday, July 26, 2008

Mee Kungfu



MEE KUNGFU / MEE HONGKONG / MEE KANTONIS

Ingredients A :

500 g fresh noodles (I used dried noodles, so I have to boil it for 2 to 3 minutes before using)
5 eggs ~ lightly beaten

Ingredients B :

100 g fresh prawns ~ cleaned
Fishballs ~ halved
3 cloves of garlic ~ chopped
100 g Chinese cabbage
100 g carrot
2 tablespoons cornflour/maziena + 1 cup water (mix well)
1 cup chicken stock (I just dilute chicken stock powder with hot water)
2 tablespoons oyster sauce
1 tablespoon white pepper
salt to taste (I omit this)
cooking oil

Method :

1. Heat the wok and add a bit of cooking oil. Fry the eggs and noodles till slightly dry. Set aside.
2. Heat oil and add in chopped garlic. Fry till fragrant and golden brown. Add in prawns and fish balls.
3. Add in chicken stock, white pepper, oyster sauce and carrots.
4. Add in the cornflour mixture and keep stirring.
5. Add in Chinese Caabage. Stir and remove from heat.
6. Pour the gravy onto the noodles.

Thank you KAK LIZA and a HAPPY BIRTHDAY TO YOU!!!

Friday, July 25, 2008

Happy Birthday Intan 25th July, 2008







Orange Butter Cupcakes



ORANGE BUTTER CUPCAKES

Ingredients :

(A)

200g flour
1/4 teaspoon baking powder
1/2 tablespoon milk powder
250g butter

(B)

5 eggs
175g sugar

(C)

2 tablespoons orange juice
zest of 1 orange

Method :

1. Cream (A) till smooth and fluffy.
2. Whip (B) till light and thick.
3. Add (C) into (B) and mix till evenly blended.
4. Add (A) and mix till well incorporated.
5. Place the batter into a greased and floured cup cake mould.
6. Bake at 190 C for 20 minutes.

Wednesday, July 23, 2008

Pulut Durian


Thank you very much Kak Liza



KUAH DURIAN

Ingredients :

Durians
Brown sugar ~ to your taste
Palm sugar ~ I added for the color
2 cups thick coconut milk
1 cup water
a pinch of salt
screw-pine leaves ~ knotted

Method :

1. Place the durian, brown sugar, palm sugar, screwpine leaves, salt and water in a pot.
2. Stir on medium heat till sugar dissolved.
3. Pour in coconut milk and stir gently. Stir continuously.
4. Once boiling, remove from heat.




PULUT TANAK

Ingredients :

Glutinous rice
A pinch of salt
Enough water

Method :

1. Wash the glutinous rice, add a bit of salt and water.
2. Water level must be just above the level of the glutinous rice.
3. Cook like how you prepare your rice.

Roti Boyan (Bawean)




ROTI BOYAN (BAWEAN)

Ingredients :

For the skin
1 kg flour
400 ml lukewarm water
100 ml vegetable oil
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt

For the filling
600 g potatoes ~ washed, boil till soft, remove the skin and mashed (I just peel the skin before boiling)
4 to 5 eggs
100 g spring onions ~ chopped
3 onions ~ diced
1 teaspoon pepper salt to taste

Method :

To make the bread :
Mix water, oil, baking powder, sugar and salt. Add in flour, a little at a time into the liquid mixture and knead till a soft dough is formed. Make into a few small balls (must be in even numbers) and leave to rest for a while.

To prepare the filling :
Mix well mashed potatoes, egg, chopped spring onion, diced onion, pepper and salt.

1. Roll flat one of the doughs and brush some oil on top. Roll like a swiss roll and swirl it like the shape of a cinnamon bun. Leave to rest while you finish doing the same thing with the rest of the doughs.
2. Roll flat the swirled dough. Spread some filling on top and cover with another piece of flatten dough.
3. Secure the edge.
4. Fry with a bit of oil on low heat till golden brown. 5. To be served with sambal.

Thank you Sis Rossya for this lovely recipe!


Fish Soup



FISH SOUP

Ingredients :

2 slices of fish
Fish Spice
Ginger ~ minced
Shallots ~ minced
Garlic ~ minced
Salt to taste
Enough water
Fresh red chillie
Tomato ~ halved
Cooking oil

Method :

1. Clean and rinse fish and set aside
2. Heat oil in a pot.
3. Add in the ginger, onion, garlic and the loose spices in the Fish Spice packet. Fry till fragrant.
4. Add in water and Fish spice bunjut. Let it boil.
5. Add in fish, fresh red chillie, tomato and salt. Leave to simmer till fish is cooked



Friday, July 18, 2008

Chocolate Chips Muffins (Sis Roylazim)







CHOCOLATE CHIPS MUFFINS
Source : Sis Roylazim

Ingredients :

• 6 (M-size) eggs
• 150g chocolate chips
• 250g unsalted butter ~ melted
• 50g cocoa powder ~ sifted
• 2 teaspoons baking powder ~ sifted
• 200g icing sugar ~ sifted
• 200g flour ~ sifted

Method :

1. Place eggs in a bowl and whisk till it bubbles. Just use the hand whisk.
2. Add in the sifted ingredients. Mix.
3. Pour in the melted butter. Add in chocolate chips and mix.
4. Spoon the mixture into the muffin cups, 3/4 full.
5. Bake in a pre-heated oven at 170 C for 25 minutes.


Wednesday, July 16, 2008

Chicken Pie (Majalah Saji)


CHICKEN PIE FILLING

Ingredients :

500g chicken fillet ~ cubed
1 onion ~ diced
125g butter
1 teaspoon salt
1 teaspoon black pepper ~ grounded
1 chicken cube
1 cup fresh milk
1 tablespoon flour
200g mix vegetable

Method :

1. Heat the wok and add in butter. Saute the diced onion.
2. Add in chicken fillet , salt, black pepper and chicken cube. Let the chicken cooked.
3. Add in the mix vegetable, milk and flour.
4. Stir well and cook till slightly dried.
5. Remove from heat and leave to cool.
For the skin, I used Kawanku Instant Pharata. This is where I cheated! Hahaha....

Harum Manis (Sis Rossya)




HARUM MANIS

Ingredients :

300 g palm sugar
350 ml water
4 eggs
200 g white sugar
1 teaspoon vanilla essence

To be sifted :

350 g flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
50 g butter ~ melted
8 - 9 bananas ~ sliced to small pieces

Method :

1. Make syrup from the palm sugar and water till sugar dissolved. Put through a strainer and leave to cool.
2. Beat eggs, vanilla essence and white sugar till fluffy (I used the mixer!).
3. Gradually add in flour, a little at a time. Use a spatula to fold in the flour.
4. Pour in the melted butter and the cooled syrup. Mix well.
5. Grease the moulds with a bit of butter.
6. Pour the mixture into the prepared mould, just half-full.
7. Gently place a piece of banana on top.
8. Steam for about 15 to 20 minutes.
9. Allow to cool before removing from the moulds.



Saturday, July 12, 2008

Burger Malaysia



BURGER MALAYSIA

For the donuts :

1 packet (500g) donut mix
3/4 tablespoons instant yeast
225g chilled water (from the fridge)

Method :

1. Mix all ingredients at medium speed for 17 minutes.
2. Check to see if dough is fully developed. If not, beat at higher speed for a few minutes more.
3. Maintain dough temperature between 26 - 30 C
4. Cover and rest for 10 minutes.
5. Shape into small balls and arrange on a tray, lined with plastic and sprinkled with a bit of flour.
6. Prove for 40 minutes.
7. Fry till golden brown.
8. Leave to cool on a kitchen towel to absorb excess oil.

To assemble :

Sambal
Cucumber ~ sliced
Scrambled eggs ~ optional

Cut in the middle, sideways and spread some Sambal, a slice of cucumber and some eggs.

Telur Masak Kicap



FRIED EGG WITH SOYA SAUCE

Ingredients :

3 eggs
1/2 big onion ~ sliced
1 garlic ~ minced
1 fresh red chillie ~ sliced
Enough sweet soya sauce

Method :

1. Fry the eggs. Set aside.
2. Heat a bit of oil, or you can use the oil from frying the eggs. Add in minced garlic. Fry till fragrant.
3. Add in red chillie and big onion. Fry till slightly soft.
4. Pour in the sweet soya sauce and stir for a while and remove from heat.
5. Pour the sauce onto the eggs and ready to serve.

Indo Muffin Capucino






INDO MUFFIN CAPUCINO

Ingredients :

500g muffin mix
200g eggs (about 4 nos)
200g vegetable oil
50g water

Method :

1. Mix all ingredients and beat for 5 minutes on low speed till a smooth batter is formed.
2. Spoon into the muffin cups.
3. Bake in a preheated oven at 180 C for 20 minutes.

Rose Cupcakes





ROSE CUPCAKES

Ingredients :

150g cake flour
2 teaspoons baking powder
a pinch Salt
3 egg whites
3 egg yolks
175g sugar
60ml oil
125ml fresh milk
1 teaspoon Rose essence
a few drops of pink food coloring

Method :

1. Sift flour, baking powder and salt together and leave a side.
2. Combine egg yolks, sugar, oil, fresh milk, rose essence and coloring. Mix well.
3. Add in the flour and mix.
4. Beat egg whites till stiff.
5. Fold in the egg whites into the mixture.
6. Spoon into the papercups.
7. Bake in a pre-heated oven at 180 C for 25 minutes.

Monday, July 7, 2008

Yum Yum Blog Award



Many thanks to Vinnie (VG) @ My Household Capers!

Tuesday, July 1, 2008

Heritage Chocolate Cake

















HERITAGE CHOCOLATE CAKE

Ingredients :

2/3 cup butter or margarine ~ softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk or sour milk*

Directions :

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.