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Friday, August 29, 2008

Brownies (Diella)



BROWNIES
Source : diella

Ingredients :

250g butter
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla essence
1/2 teaspoon baking powder
1 cup plain flour
3/4 cup cocoa powder
1/2 cup chopped nuts (I didn't put)

Method :

1. Melt butter over slow fire, turn off the fire and add sugar. Mix with whisk.
2. Add in the eggs and vanilla, continue whisking.
3. Add in flour together with baking powder and cocoa and mix well.
4. Add in nuts ( you can also add in chocolate chips into the batter or sprinkle sliced almonds on top of the batter before baking )
5. Pour into a lined tray ( 12" x10") and bake in a preheated oven for 25 - 30 minutes at 180degrees celcius.
6. Sliced into desired sizes or you can also use the tray with the cutters. Drizzle with melted cooking chocolate and sprinkle with sugar deco.


Friday, August 22, 2008

Pandan Chiffon Cake (Yen)




PANDAN CHIFFON CAKE

Ingredients :

(A)

5 egg yolks (size A)
60g oil
70g thick coconut milk (I used the ones in the box)
1/2 tablespoon pandan leaves juice *
1/4 teaspoon pandan paste *
(* Note : I used pandan essence and green food coloring)

(B)

5 egg whites
110g fine granulated sugar
1/2 teaspoon cream of tartar

Method :

1. Cream (A) until well mixed.
2. Beat (B) until stiff.
3. Fold (A) into (B) very slowly, making sure the mixture doesn't collapse.
4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes.
5. Invert the pan and allow to cool completely before removing with a spatula, turning fast in one direction only.

Wednesday, August 20, 2008

Apam Gula Hangus



APAM GULA HANGUS
Source : Mama Sofwat

Ingredients :

2 eggs
1 cup castor sugar
1 cup fresh milk
1/2 cup butter ~ melted
1 teaspoon bicarbonate soda
1 1/2 cups self-raising flour

Method :

1. Melt the sugar on very low heat until the color turns golden brown
2. Place eggs, milk and melted butter in a blender. Blend for 4 minutes.
3. Pour in the caramel and the bicarbonate soda. Bleand for a few more minutes.
4. Finally add in the flour and stir to mix.
5. Spoon batter into small red plastic cups or cupcake's mould.
6. Steam over rapid boiling water for about 15 minutes if using the small cups and 45 minutes if you're using a big tray (greased with oil).

Tuesday, August 19, 2008

Wednesday, August 13, 2008

Pasta Carbonara Mushroom



PASTA CARBONARA MUSHROOM

Ingredients :

Spiral pasta ~ boiled
Olive oil
3 garlic ~ minced
Carrot ~ sliced
Young corns ~ cut to small chunks
Red pepper ~ cut to small pieces
Green beans ~ blanched and cut to small pieces
Button mushrooms ~ sliced
2 pieces beef burger ~ fried and cut to small chunks
3 pieces hotdog ~ blanched and cut to small chunks
1 can Prego Carbonara Mushroom Sauce
a bit of water

Method :

1. Heat olive oil and add in minced garlic. Fry till golden brown.
2. Add carrots and young corns. Stir well.
3. Add in red pepper, green beans and mushroom. Stir for another 1 or 2 minutes.
4. Then put in the beef burger and hotdogs. Let it cook for a few minutes.
5. Pour in the Prego Carbonara Mushroom Sauce and a bit of water as the sauce is a bit too thick. Mix well.
6. Finally add in the boiled pasta.



Chocolate Batik Swiss Roll




CHOCOLATE BATIK SWISS ROLL

Ingredients :

(A)

3 nos eggs
2 oz castor sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/2 tablespoon ovallette
1.5 oz flour, remove 1.5 tablepoon
1/2 tablespoon milk powder

(B)

2 oz butter ~ melted

(C)

1.5 tablespoon cocoa powder

(D)

Buttercream icing

Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 5 to 7 minutes.
2. Set aside 1.5 tablespoons of the batter and put into a piping bag.
3. Add cocoa powder to the batter in the mixer (larger amount) and beat for another 1 or 2 minutes.
4. Spread the cocoa batter onto the tray layered with greaseproof paper.
5. Pipe lines using the white batter onto the cocoa batter.
6. Using a cake skewer, make lines across the white batter to create batik effect.
7. Bake in a preheated oven at 170 C for 20 minutes.
8. Once baked, remove the cake from the tray onto a wire rack. Let it cool.
9. Turn the cake onto another piece of paper and spread the buttercream.
10. Slowly and carefully, roll the cake. Wrap in a clingfilm and keep in the refrigerator for the buttercream to set before slicing it.



Monday, August 11, 2008

Cokdam Cookies



COKDAM COOKIES
Source : Mami Asmah Laili

Ingredients :

250 g margarine
350 g Top Flour ~ sifted ( I used 300 g cake flour, sifted)
125 g castor sugar
1 tablespoon cocoa powder
1 tablespoon Nutella
150 g chopped almonds
50 g cornflour ~ sifted
1 egg white ~ for brushing
chopped almonds ~ to sprinkle
a few small plastic bags

Method :

1. Pre heat oven to 180 C then reduce to 170 C.
2. Cream margarine, sugar, Nutella and cocoa powder.
3. Add in sifted ingredients (flour and cornflour), bit by bit till a soft dough is formed. Don't finish all the flour at once, reserve some to be added after adding the chopped almonds, if needed.
4. Add in chopped almonds.
5. Divide the dough to 3 portions and place the first portion in a small plastic bag. I put in a 6 inches x 8 inches plastic bags. Roll flat to the thickness of 3/4 cm.
6. Cut open the plastic bag, starting from the side then the bottom.
7. Bursh with egg white and sprinkle chopped almonds. Press lightly to secure the almonds.
8. With a sharp knife, cut the flatten dough to the size of 6 cm x 2 cm.
9. Arrange in a baking tray, layered with greaseproof paper. 10. Bake for 17 - 20 minutes or till done.




Sunday, August 10, 2008

Blueberry Jam Muffin



BLUEBERRY JAM MUFFIN
Source : Yani (MyResipi)

Ingredients :

70g butter ~ room temperature
60g castor sugar
1 nos egg ~ room temperature
1/2 teaspoon vanilla essence
4 tablespoons fresh milk
100g flour ~ sifted
1 teaspoon baking powder ~ sifted

enough blueberry filling

Method :

1. Cream butter using a cake mixer. Add in sugar and continue beating till fluffy.
2. Add in egg, vanilla essence and fresh milk. Continue beating till well mixed.
3. Fold in the sifted ingredients.
4. Spoon the batter into the muffin cups layered with papercups, halfway full. Spoon the filling onto the middle and top up with a tablespoon of batter.
5. Bake in a preheated oven at 180 C for 20 - 25 minutes.


Saturday, August 9, 2008

Thursday, August 7, 2008

Brilliante Weblog Award




Thank you so much VG of My Household Capers for passing this award to me.....

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere.

Here are the rules to follow:
When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this. As per the rules I would like to pass this award to my fellow bloggers mentioned below:

Bro Rozzan
Mak Lang Lina @ DARI TERATAK MAKLANG

Enjoy your awards and please pass it on to other bloggers.

HAPPY BLOGGING!

Spagetti ala Merpati


SPAGETTI ala MERPATI

Ingredients :

Spagetti ~ boil to al-dente

2 cloves garlic ~ minced
1 onion ~ diced
500g minced meat
1 bottle of Kimball Spagetti Sauce
Tomato Sauce
Chillie Sauce
a bit of sugar
1 chicken cube
2 bottles (size of Kimball Spagetti Sauce's bottle) water
cooking oil

Method :

1. Heat oil in a pot. Add in garlic. Fry till golden brown.
2. Add in diced onion and fry till translucent.
3. Add in minced meat and let the meat cook.
4. Pour in the Kimball Spagetti Sauce, tomato sauce, chillie sauce, sugar and chicken cube. Stir.
5. Add water and leave to simmer for another 5 to 10 minutes on slow fire.
6. Serve with boiled spagetti.

Ya Salam Cooking Award



I received this award from Noor of Ya Salam Cooking via email. Thank you so much Noor for your thoughts....

Wednesday, August 6, 2008

Batik Swiss Roll




BATIK SWISS ROLL
Ingredients :

(A)
6 nos eggs
4 oz castor sugar
1 teaspoon baking powder
1 teaspoon vanilla essence
1 tablespoon ovallette
3 oz flour
1 tablespoon milk powder

(b)

4 oz butter ~ melted

(C)

a bit of chocolate emulco

(D)

strawberry jam (I used 'Lempuk')

Method :

1. Place ingredients A in a mixing bowl. Beat on high speed for 5 to 7 minutes.
2. Pour in the melted butter. Mix well.
3. Set aside a few tablespoons of the batter and add in emulco. Stir to mix. Pour into a piping bag.
4. Spread the white batter onto the tray layered with greaseproof paper.
5. Pipe lines using the brown batter onto the white batter.
6. Using a toothpick, make lines across the brown batter to create batik effect.
7. Bake in a preheated oven at 170 C for 20 minutes.
8. Once baked, remove the cake from the tray onto a wire rack. Let it cool.
9. Turn the cake onto another piece of paper and spread the jam.
10. Slowly and carefully, roll the cake. Sliced it and ready to serve. But if you're using buttercream for the filling, please refrigerate for a while before cutting.


Thanks to AhPek of Forum Cari and Mak Lang !

Tuesday, August 5, 2008

Chocolate Muffin (Yani)

CHOCOLATE MUFFIN
Source : Yani (myresepi)

Ingredients :

200g cooking chocolate
70g butter
2 eggs
50g castor sugar
60g flour ~ sifted
1 teaspoon baking powder ~ sifted

Method :

1. Melt the cooking chocolate using "Double Boil" method. Add butter and stir till the butter melts. Remove from heat.
2. Preheat oven to 170 C.
3. In a separate bowl, add in eggs and sugar. Beat lightly till well mixed.
4. Pour the egg mixture into the chocolate. Mix well.
5. Add in the sifted flour and baking powder into the chocolate mixture. Mix till well incorporated.
6. Spoon the mixture into the muffin cups, half full or 60% full. Bake for 20 minutes.

Note :
The muffins are slightly soft once out of the oven but never panic as it will turn to muffin texture once cooled. Do not re-bake.

Saturday, August 2, 2008

Order from Mieza for her niece

























Thank you so very much Mieza. Hope these meet your expectations... I'm just an amateur with still so much to learn.... Nice knowing you....

HAPPY 2nd BIRTHDAY TO NUR INSYIRAAH NABILAH

White Bread (Breadmaker)




WHITE BREAD

Ingredients :

4 to 5 oz water
4 to 5 oz fresh milk
3 cups bread flour
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 1/2 tablespoons butter
3/4 teaspoon instant dried yeast
Bread Maker

Method :

1. Add ingredients into the bread pan.
2. For best result, add all liquid ingredients first, then add all dry ingredients except yeast.
3. Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast in the indentation.
4. Press start and sit back and relax. Your bread will be ready in approximately 4 hours time!