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Wednesday, October 31, 2012

Oreo Blueberry/Mixed Berries Chiffon Cake

This had been the most famous chiffon in the house so far! I haven't posted the recipe in my blog and yet, to date, I've baked 8 cakes all together! My kids really love this one. Fatin came back for her semester break last week and when she tasted this chiffon, she had requested to bring a whole cake back to her Uni. If only Maz Bahrain is around, she would also love this cake as she is known as 'Aunty Chiffon Cake' by my son. Hahaha.. that all happened when my son saw how she ate the cake straight away, once the container changed hands! Hahahaha.... Maz, hope you're happy dating with Mr Hubby.. ahaks... *wink*

Thank you to Rima and Dapur Aliza for sharing this lovely recipe with us.


OREO BLUEBERRY CHIFFON CAKE
Posted by MamaFaMi
Source : Chiffon Cake Mini by Dapur Aliza
Source : Rima


Ingredients :

6 egg yolks
100g blueberry yogurt (I used Nestle brand)
150g flour
4g baking powder (1 teaspoon)
100g caster sugar
3g salt
100g vegetable oil - I used corn oil

6 egg whites
1g cream of tar tar (I used 1/4 teaspoon)
100g sugar
50g of blueberry oreo - cut into tiny bits
enough blueberry paste or purple colour (I used food coloring)


Method :

1. Preheat oven 150C
2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in purple colour. Set aside.
3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.
4. Scoop 1/3 egg white meringue and add to egg yolk mixture. Fold in gently. Once combined, pour your egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour half of your mixture into a 22cm tube pan.. sprinkle half of your oreo blueberry. Pour the rest of your mixture and lastly throw in the rest of your oreo bluberry.
5. Bake it for 50mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.


For the OREO MIXED BERRIES CHIFFON CAKE version :

1. Substitute Blueberry Yogurt with Mixed Berries Yogurt. This time, I used Marigold brand and I think this one tasted nicer.
2. I used plain oreos instead of Blueberry Oreos.
3. I added another 10g of oreos because I made into three layers. Before pouring the mixture, I sprinkle some oreo bits at the base of the tin. Then I poured the the mixture and repeated the same procedure twice.
4. I used 2 tins for this recipe, sized 18cm and 20cm.



Have a nice day!

Tuesday, October 30, 2012

ILUS & Cambodian Porridge

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

I LOVE YOU, STUPID!

Oh no no no... don't get me wrong. I am not calling anybody stupid but yes I love all the visitors to my blog. The above is the title to a novel that I am reading at the moment, written by non-other than the famous Melur Jelita. Her first book, a thick one too, is Awak Suka Saya Tak, which I've finished reading too. I am not a fast reader as time is not on my side. But I will carry the book wherever I go and will read whenever I have the time to spare.

I am on page 365 now.. and yet a long way to go. Mind you, the page that says TAMAT on it is on page 1389!! You can do it mama!! Chaiyok chaiyok...

What I can say when reading Melur Jelita's books, there are so much information in it. We are not only reading a story but actually learning something at the same time. And I like that very much.

Thank you Melur Jelita for the lovely stories and not to mention the useful informations... I look forward to finish reading ILUS as I think I am part of IRIS now... the nice part that is... hahahaha.....


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

One of the recipe that Melur Jelita had provided in her book is Bubur Lambuk Cham style. The recipe cam be found on page 291 and 292. I googled the recipe and came across this 'Bubur Nasi Kemboja' in Fiza Damia Yummy blog and decided to give it a try. It is more or less the same like the porridge that I've done before with a slight twist here and there. Nevertheless, I love it and my daughter does too.

To the Cambodian people out there, my sincere apologies if the recipe is not the same as your original recipe but according to Fiza, she got this from her relative who is a Cambodian. Thank you Fiza for sharing it with us...


CAMBODIAN PORRIDGE
Posted by MamaFaMi
Source : Fiza Damia Dahlia


Ingredients :

1 cup rice - washed and rinsed
2 pieces chicken fillet - cut to small chunks
1 piece carrot - cut into cubes
1 tablespoon black pepper
1 chicken cube
2 tablespoons fish sauce
1 inch ginger - julienned
2 cloves garlic - knocked
3 shallots - sliced
Enough water

To garnish :

1 bowl of bean sprouts - washed and rinsed
1 fresh red chillie - sliced
Salted soya beans (tauchu) - I omit this
Spring onion - chopped
Chinese celery - chopped
Crispy fried onion


Method :

1. Place all the ingredients for porridge in a pot with enough water and let it cook until the rice is soft and smooth. Add more water if the porridge is too thick.
2. Add salt if necessary.
3. Serve the porridge with bean sprouts, fresh red chillie, spring onion, chinese celery and crispy fried onion.



Have a nice day!


Monday, October 29, 2012

Wah... cerita apa ni????


Erk... gambar buku je ke?
Ha ah... gambar buku je yang sempat masukkan.
Buku apa ni?
Haaaa esoklah mama citer ye... dah  malam ni. Nak layan buku ni kejap sebelum buku ni layan mama... 

Esok ye.. Jangan lupa singgah sini lagi... 


Wednesday, October 24, 2012

Vanilla Muffins (ala Kenny Rogers)

Q.U.O.T.E.S O.F T.H.E D.A.Y

You can't live a positive life with a negative mind...

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


VANILLA MUFFINS (ala Kenny Rogers)
Posted by MamaFaMi
Source : Deenoos (Myresipi) via Liza
(Yields 1 dozen muffins)


Ingredients :

2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cups caster sugar
1 cups fresh milk
1 egg - lightly beaten
1/2 tablespoon vanilla essence
4 tablespoons butter - melted

Method :

1. Sift flour, baking powder and salt into a bowl.
2. Add in sugar and whisk to mix.
3. Pour in fresh milk, egg, vanilla essence and melted butter.
4. Mix well.
5. Spoon the mixture into the prepared muffin cups.
6. Bake in the preheated oven at 180 for 25 minutes. (Temperature and baking time may differ, depending on your oven).
7. Enjoy!



Have a nice day!

Friday, October 19, 2012

Donut Tofu

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

... Lost for words ...

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


DONUT TOFU
Posted by MamaFaMi
Source : Makyong of Myresipi dot com
via Noorsha

Ingredients :
200g high protein flour/bread flour
100g all purpose flour
6g instant dried yeast
5g salt
40g caster sugar
20g butter
100g cotton tofu
1 egg - lightly beaten
1 tablespoon fresh milk (warm)
1/2 cup water
oil for frying
extra caster sugar - for coating

Method :

1. Sift both flours into the mixing bowl. Add dried yeast, salt, sugar and butter. Mix well.
2. Make a well in the centre and add cotton tofu, egg and fresh milk. Using the dough hook, knead the mixture, slowly adding water. Continue kneading till a soft and shiny dough is formed.
3. Wrap the mixter bowl with a clean plastic bag and let the dough rise, double the size.
4. Punch the dough to let the air out and roll to 1/2 inch thick. Cut using the donut cutter and arrange on a tray, lined with a clean plastic sheet. Let it rest for another 15 minutes.
5. Heat oil and fry the donuts till golden brown.
6. Coat with sugar and ready to serve.



Have a nice day!



Monday, October 15, 2012

Screwpine Chiffon (Pickyin)

Thank you Rima....


SCREWPINE CHIFFON (Pickyin)
Posted by MamaFaMi
Source : Bisous À Toi 


Ingredients :

For the 1/2 cup pandan leaf coconut juice :
1/4 cup coconut milk
1/4 cup water
a few drops green coloring
1/2 teaspoon pandan essence

For the flour batter :
180 g self-rising flour
100 g castor sugar
8 egg yolks
6 tablespoons corn oil
1/4 teaspoon bicarbonate soda

For the meringue :
8 egg whites
100 g castor sugar
1/2 teaspoon cream of tartar



Method :

1. Pre-heat oven to 170°C and position a wire rack at the lower third rack. Prepare a clean 25cm chiffon cake tin, do not grease. (Since I made just half the recipe, I used a 21 cm chiffon cake tin)
2. Sift the flour and baking soda into a small bowl.
3. In a separate large mixing bowl, whisk the egg yolks with the corn oil to form an emulsion. Add the pandan leaf juice or pandan leaf juice plus coconut milk mixture.
4. Mix well before adding the sugar and whisk till sugar has melted.
5. Pour the mixture into the dry ingredients and whisk well into a smooth batter, there should be no lumps. Set aside.
6. On high speed of a stand or hand held mixer, whisk together the egg whites and cream of tartar. Start adding the sugar once the egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth and glossy, with stiff peaks. Be careful not to overbeat the egg whites.
7. Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogeneous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you've put into the meringue.
8. Pour the cake mixture into the cake tin. Using your spatula, dip it into the batter right to the bottom and make circles around the tin twice. This is to remove any large air bubbles possibly trapped while pouring in the cake batter.
9. Bake at 170°C for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done. The cake tester should come out clean. Don't fret if the top of your cake cracks a little, this is normal.
10. Release the cake by running a sharp, thin knife along the sides of the cake tin and subsequently the bottom of the tube. The cake is meant to be served upside down as it is heavier on the top.

* Cake keeps well chilled in an airtight container or cling wrapped up to five days (three if using coconut milk).



Note from Pickyin, thank you :
Recipe is from Pickyin mother's friend, original source unknown, makes a 25cm 5-inches tall cake.

1. I didn't have any self raising flour as I don't often bake with it so I made my own by using 180 grams all-purpose flour, 2 tablespoons baking powder and a ¼ teaspoon salt, based loosely on the conversion method at Deb's Smitten Kitchen. This recipe has over 80% of flour over liquid ratio so it is a very stable chiffon. It is kept soft and moist with the equal amount of egg yolks used as opposed to the whites.
2. I realized after speaking to a few friends wanting to make this cake that many do not own a 25cm bundt or angel food cake tin. There are two ways you can handle this situation without getting a bigger tin. The first is to make the entire recipe, pour enough batter into ¾ of your tin and bake the rest in lined muffin tin(s) for about 30 minutes. The muffin-sized cakes will be more dense but will still be great. Alternatively use the following tin size-number of eggs conversion to modify the recipe.

14cm tin - 1 egg
7cm tin - 2 eggs
21cm tin - 4 eggs
23cm tin - 6 eggs
25cm tin - 8 eggs



Have a nice day!


Tuesday, October 9, 2012

Corn Fritters


CORN FRITTERS
Posted by MamaFaMi

Ingredients :

2 cups flour
1/2 teaspoon baking powder
1 egg - lightly beaten
1/4 cup prawn meat - cut to small chunks
1 cup of corn kernels, cut from 2 large cobs
4 large scallions or green onions, finely sliced
1/4 cup chopped cilantro
1 fresh red chillie - chopped
1 onion - sliced thinly
salt to taste
enough water to produce a slightly thick batter (about 1 cup)
oil for frying


Method :

1. Sift together flour and baking powder.
2. Add egg, prawn meat, corn kernels, scallions, cilantro, red chillie, onion and salt.
3. Pour in enough water to get a slightly thick batter. Stir until just combined.
4. Heat enough cooking oil in a pan. Drop a spoonful of batter into the oil and fry till golden brown.
5. Remove from oil and drain on paper towels.
6. Serve with any dipping sauce of your choice. I love to eat these with Thai Sweet Chillie.



Have a nice day!

Saturday, October 6, 2012

Snow Cheesecake

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

My neighbour really made my day today. I emailed to her the photo of my snow cheesecake and her response was...

"Fuhhhh anggun nya wak, rasa nak naik pelamin gue tengok lu punya kek, hahahaha"
(Translation (roughly) : So lovely! Looking at your cake, I feel like being a bride again... hahaha...)

I laughed when I read her reply. It's just a simple decorated cake, just with grated cheddar cheese and she was imagining something grand! But nevertheless, that made me happy! Thank you wak for cheering my day...as usual.... Hope you liked this yummilicious cake..


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


 SNOW CHEESECAKE
Posted by MamaFaMi
Source : Sherry Mz
Guidance from sifoo : Mak Lang Azie


Ingredients :

100 g flour
60 g corn flour/maziena
1 teaspoon baking powder
100 g castor sugar
6 eggs
2 tablespoons ovalette
50g chilled water (from the fridge)
75g melted butter

Topping :
1 box Philadelphia Cream Cheese (250g)
1/2 can condensed milk

Mix both ingredients and beat with electric beater till smooth and light. Ready to use.

To sprinkle :
1/2 box Kraft Cheddar Cheese (grated)



Method :
1. Place all the ingredients except melted butter into the mixer bowl. With a K beater, beat the ingredients on high speed till white and fluffy.
2. Reduce the speed and add in melted butter. Beat for a few minutes then cut and fold the batter using a spatula.
3. Pour into a 9 inch square greased baking pan and lined with parchment paper.
4. Bake in a preheated oven at 180 C for 30 minutes or till a skewer inserted in center of the cake comes out clean.
5. Remove from oven and after 5 minutes, remove the cake from the baking pan, onto the cooling rack.
6. When the cake is cool enough, cut the cake into 2 layers. Pour some filling on top of one slice and sandwich with the other layer.
7. Cover the cake with the balance topping. Then sprinkle with the grated Cheddar cheese.
8. Chill for two hours before serving. Enjoy!!!



Have a nice day!


Thursday, October 4, 2012

Peanut-Butter Cupcakes

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

Do you believe in the saying... WE WILL ONLY APPRECIATE AND VALUE THINGS OR PERSON WHEN THEY ARE GONE?

I believed it with all my heart...

I had my one of my sister's cookbook quite 'ages' ago, laying still in the cupboard, untouched. When she said she was coming last Sunday I decided to return all her books back since her book racks in her house are fixed. When I ran through the cupboards in my house, I found stacks of recipe books, belonging to Mak Chu including the book I was talking about, not to mention the English and Malay novels. I just flipped through the recipe books and started to 'drool' on the photos. But then again, when will I find time to try everything! Anyway, since I can't resist on the photo of the peanut-btter cupcakes, and it was an easy one too, I just had to try it out... Mak Chu and Pak Chu liked the cupcakes... and yes, I've returned the book to Mak Chu.... huhuhu....

Moral of the story : Never borrow a recipe book... get one yourself! But in my case...never buy a recipe book because the cupboard is screaming for air!!! No more space to 'breathe'!!! Hahahaha.....


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


PEANUT-BUTTER CUPCAKES
Posted by MamaFaMi
Source : My sister's Cookbook


Ingredients :

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup creamy or chunky peanut butter (I used homemade peanut butter)
1/4 cup vegetable shortening (I used margarine)
3/4 cup sugar
2 large eggs
3/4 teaspoon vanilla extract
1 cup milk (I used Dutch Lady Low Fat Milk)


Method :

1. Pre-heat oven to 180 C. Line muffin cups with paper baking liners.
2. Into a medium bowl, sift all-purpose flour, baking powder and salt, trice. Set aside.
3. In a large bowl, with a mixer at medium speed, beat peanut butter and shortening until blended. Add sugar and beat until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla.
6. Reduce speed to low, add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl with rubber spatula.
7. Spoon batter into the paper liners till almost full.
8. Bake until toothpick inserted in center of cupcakes comes out clean, about 20 minutes.
9. Decorate as desired. I piped some melted chocolate ganache and peanut-butter.



Have a nice day!



Wednesday, October 3, 2012

Homemade Peanut Butter

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

A few days ago, I came across one post on my daughter's Facebook wall. A friend of hers wrote, he dreamt that my daughter and I opened a cafe and there were a lot of tasty food!! 

OMG... I have never met this friend of hers and I am not sure if he had tasted any of the food that I've prepared and still he dreamt that I own a cafe. So sweet of you Ainul Haqkim. You've made my day... Though I am quite sure your dream won't come true, but I will keep that as my dream too... who knows one day, everything might change.... *wink* 
And perhaps, these will be my cafe's menu.... ahaha... dream on mama.... 



T.H.E R.E.C.I.P.E 

Last Sunday, I wanted to try a recipe from Makchu's book. I had all the ingredients, except one, and the main one it seems! I was just too lazy to go to the shop to get this one ingredient. Luckily my brain was working that day and I googled for the homemade peanut butter recipe.... And since I am still in the state of being lazy, I just grabbed whatever peanut available, so maybe, my peanut butter is not as healthy as it should be... hahaha.. nevertheless, I have peanut butter without having to go to the shop and get a bottle!! 


HOMEMADE PEANUT BUTTER
Posted by MamaFaMi 
Source : KidsHealth

Ingredients :

1½ cup unsalted roasted peanuts
1 tbsp. peanut oil
* you can add a bit of honey if you wish

Method :

For smooth peanut butter :

1. Mix the peanuts with the peanut oil, and pour the mixture into the food processor. 
2. Process the mixture until it's very smooth. 
3. Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks. 

For chunky peanut butter : 

1. Take about ¼ cup out of your 1½ cups of peanuts and set them aside. 
2. Mix the rest of the peanuts with the oil, and pour the mixture into the food processor. 
3. Process the mixture until it's very smooth, then stir in the peanuts that you had set aside. 
4. Process a few seconds more to create the chunks in your chunky peanut butter. 
5. Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

Serves : 12 
Serving size : 2 tablespoons


Nutritional analysis (per serving) :

116 calories
4.3 g protein
10.25 g fat
4 g carbohydrate
1.5 g fiber
0 mg cholesterol
1 mg sodium
10 mg calcium
0.4 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.



Have a nice day!

Tuesday, October 2, 2012

Happy Birthday to....

video

HAPPY BIRTHDAY SYAHMI BOY 
YOU ARE 17 TODAY


With love from. 
AYAH, MAMA AND KAKAK



 Note of thanks :

 Thank you to our rockers, who sang the birthday song, the rock version. Big hands to Mak Chu!!!! Clap clap clap!