Cili Mesin

* resipi che yah

This the basic to make a lot of wonderful recipes. Like, a lot. All those sambals (sambal ayam, sambal ikan bilis, sambal udang, etc), and all those mi goreng, kuey tiaw goreng, bihun goreng, mi kuah, etc.

Some people makes this with garlic, ginger, etc. But mine is just very basic. Only cili kering, and bawang merah.

The secret is just that, in whatever recipe you use this for, make sure during tumis time, it's really really garing sampai pecah minyak. Haaa..itu rahsianya ya puan-puan.

Here is the recipe :

Bahan-bahan :

• 1 cekak cili kering (timbang sediri kalau nak tau berapa gram haha). Ni yang mak ajaq.
• To the ratio of 6 biji bawang merah. 
• ***cekak tu cekak besar. So kalau nak buat banyak, 3 cekak ka, boleh la 12 biji ka bawang merah..

Cara-cara :

• Gunting cili kering lebih kurang 2 inci panjng ke dalam bekas berlubang.
• Ketuk cili kering yang telah dipotong untuk mengeluarkan sebanyak mungkin bijinya.
• Rebus cili kering hingga mendidih.
• Curahkan air rebusan dan sejat cili kering.
• Masukkan cili kering dan bawang merah sehingga betul2 halus (all biji are blended)
• Ready to be used and can be stored in the fridge for up to 2 weeks.

Usually for one pack of kuey tiaw/mi kuning, the amount of cili mesin to use is 2 senduk nasi. But that also depends of the spiciness of the dried chilli. Oh ya, a tip in choosing the dried chilli, do not choose the shiny type (which is most commonly found in supermarkets/hypermarkets), buy them from normal groceries or wet market (that has a kedai runcit in it), the very dried and matte-colored ones. (well my pic above looks slightly glossy because they have been boiled). Yang shiny tu terlalu pedas sgt2.

XOXO from me!! :D

Acar Rampai

* resipi che yah

This is the one third of my fave Nasi Tomato that Mak always made. The most common substitute would be the Acar/Jelatah Timun & Nenas.

Here is the recipe :

Bahan-bahan :

• 10 batang kacang panjang
• 1 biji timun
• 1 biji lobak merah
• 10 ulas bawang putih
• 10 ulas bawang merah
• 2 biji cili hidup merah
• 2 biji cili hidup hijau
• 1/2 inci halia
• 2 sudu besar bijan
• 2 senduk cili mesin
• Garam dan gula
• 1 cawan air
• 1/2 cawan cuka
• 1/4 cawan gula

Cara-cara :

• Potong kacang panjang kepada saiz 2 inci
• Potong jejari timun dan lobak merah
• Belah dua bawang putih dan bawang merah
• Hiris nipis halia
• Goreng bijan tanpa minyak
• Tumis bawang putih dan bawang merah dengan sedikit minyak
• Masukkan cili mesin dan tumis hingga garing
• Tambahkan air, cuka, dan gula.
• Kacaukan hingga mendidih.
• Perisakan dengan garam.
• Setelah mendidih, masukkan semua sayuran.
• Jika perlu tambahkan air hingga ke paras sayuran.
• Tutupkan api dan gaul rata bijan ke dalam adunan.

XOXO from me! :D

Ayam Masak Merah (revisited)

* resipi che yah

This recipe would complement Nasi Tomato.Mmmmm, yummy yummeyyhh~~!

Here is the recipe :

Bahan-bahan :

• 1 ekor ayam, potong kecil
• Sedikit garam dan serbuk kunyit
• 3 biji bawang putih
• 3 biji bawang merah
• 1/2 inci halia
• *** tumbuk bahan di atas
• 2 senduk cili mesin
• 1/2 cawan sup (puri) tomato Heinz
• 2 sudu besar sos cili
• 3 sudu susu cair
• 1 biji bawang besar, potong membulat
• Sedikit air
• Garam dan gula

Cara-cara :

• Perap ayam dengan garam dan serbuk kunyit, biarkan seketika.
• Goreng ayam hingga garing, letakkan ketepi.
• Tumiskan bahan tumbuk hingga garing.
• Masukkan cili mesin.
• Bila garing, masukkan garam dan gula secukup rasa.
• Tambahkan puri tomato, sos cili dan susu cair.
• Tambahkan bawang besar yang dipotong, gaulkan.
• Masukkan sedikit air hingga mencapai kepekatan yang dikehendaki.
• Tutup api, masukkan ayam goreng dan gaulkan sebati.
• (boleh masukkan kacang pis dari tin sebagai hiasan dan untuk menyedapkan lagi)

XOXO from me! :D

Nasi Tomato (revisited)

* resipi che yah

This is a favourite recipe that Mak always made when we were growing up. The whole combo, I mean. The rice, the ayam masak merah, the acar rampai, and the dalca ayam. But most of the time I would just choose the ayam masak merah and the acar rampai only with the rice.

I especially remember Mak making this almost every weekend when we first started living in Kuantan. It was back in 1993. We had no relatives at all there, and there were nothing much in Kuantan at that time. Yang paling best pun Kompleks Teruntum and Parkson Ria (small). So we spent most of our weekends at the beach.. strolling there, taking in the scenery, and bawak bekal nasik tomato Mak. Sedapp..makan sambil kena angin laut.

Well those were the memories.. and so I would want to be able to cook Nasi Tomato as good as Mak makes them (the whole combo) and I would want my son (hoping for 'children' in the near future, insyaAllah) to love my cooking as much as I love Mak's.

Here's the recipe :

Bahan-bahan :

• 3 pot beras Basmathi
• 2 ulas bawang putih
• 3 ulas bawang merah
• 1/2 inci halia
• 1/2 sudu jintan manis
• *** tumbuk bahan di atas
• 2 ulas bawang putih
• 3 ulang bawang merah
• 1/2 inci halia
• *** racik bahan di atas
• 2 sudu miyak sapi
• 1 helai daun pandan
• 3/4 cawan tomato soup jenis Heinz (i won't settle for any other brand)
• 1/4 cawan susu cair
• Air secukupnya
• Kismis atau gajus, mengikut kesukaan

Cara-cara :

• Panaskan minyak sapi di dalam kuali.
• Tumiskan bahan racik hingga terbit bau. Masukkan daun pandan.
• Masukkan bahan tumbuk dan tambahkan sedikit air.
• Setelah agak garing, masukkan puri tomato, dan susu cair.
• Tambahkan garam dan gula secukup rasa.
• Setelah mendidih, masukkan beras dan gaulkan seketika.
• Alihkan ramuan beras ke dalam periuk nasi dan tambahkan air hingga mencukup (untuk beras Basmathi, untuk 3 pot beras, tambahkan air hingga ke takap 4 pot).
• Biarkan nasi masak seperti biasa. 10 minit sebelum nasi masak, masukkan kismis dan gaulkan (karehkan) nasi

XOXO from me! :D

Sup Ayam Special

*taken from MyResipi.com

This is a recipe that I took from MyResipi.com. Have tried it using both chicken and beef. Dan memang terbuktilah, sangat2 special. It must be that step in the end to put daun sup, daun bawang and bawang goreng.  And also before this I never put buah pelaga and bunga cengkih in my soup, only kulit kayu manis and bunga lawang. Maybe that's that.

Tapi apa2 pun, memang sedap dan special dan rasa macam yang dekat kedai. Do try!

Bahan-bahan (untuk 4 orang makan) :

• 1/2 ekor ayam potong 8 @ daging dihiris nipis 300g
• 1 labu bwg merah
• 2 ulas bwg putih
• 1 inci halia
• 1 batang kulit kayu manis
• 2 kuntum bunga lawang
• 3 biji buah pelaga
• 4 kuntum bunga cengkih
• 2 biji kentang
• 1 btg lobak merah
• 1 mangkuk air panas br masak
• lada sulah, garam, dan stok ayam
• daun sup, daun bawang & bawang goreng

Cara-cara :

• Rempah2 direndam dalam air panas menggelegak,biarkan hingga air tersebut suam & toskan rempah2 tersebut. Air rendaman turut disimpan.
• Bwg merah & bwg putih dikisar halus. Halia ditumbuk sedikit jgn sampai lumat. Lobak dipotong bulat2 anggaran 1.5cm & kentang dipotong 6
• Panaskan minyak dan tumis bawang hingga naik bau. Kemudian masukkan halia & rempah2 yang telah direndam. Tumis sebentar.
• Masukkan ayam dan gaulkan supaya bercampur dengan rempah yg ditumis. Biarkan selama 10minit
• Masukkan air rendaman rempah tadi beserta 1 mangkuk air lagi. Jika mahukan kuah sup lebih boleh tambah lagi semangkuk air.
• Biar sup menggelegak,masukkan kentang dan lobak. Bila ayam dah empuk masukkan stok ayam, garam, & lada sulah. Sesuaikan mengikut selera anda
• Dah siap tutup api. Masukkan daun bawang,daun sup & bawang goreng, tutup rapat periuk selama 20minit supaya baunya meresap ke dalam sup. Sedia untuk dihidang.

Selamat mencuba~~!

Kuey Teaw Ladna

* adapted from potretkasih.com

Rupanya senang saja nak buat kuey teaw ladna! This is actually my (almost) most favourite food that I order whenever we eat out. More so at Amira where they so generously put a lot of vege. So when I found this recipe I was really excited and quickly gave it a try. Considering today was food-stocking-up day, I have all things needed at home.

This kuey ladna tastes just like the ones ordered from Thai restaurants.But anyhow I did not put any cili padi in it (as per the original recipe) it so that DS can eat as well. Instead I made sambal kicap for DH.

Selamat mencuba ya kakak2 dan adik2~~!


Bahan- bahan (untuk 3 orang makan) :

• 2 ulas bawang putih
• 2 sudu besar sos tiram
• 1 sudu besar kicap manis
• 3 sudu besar tepung jagung, dibancuh dengan air 
• Sebungkus kuey tiaw (250g)
• Sedikit isi daging/ayam
• Beberapa ekor udang
• Sayur-sayuran seperti carrot, kobis, bunga kobis, sawi
• Sedikit lada sulah
• 2 ketul home-made chicken stock
• 3 cawan air

 Cara-cara :

• Cincang bawang putih, tumiskan hingga naik bau. 
• Masukkan daging dan kacau lagi hingga daging agak garing.
• Masukkan sos tiram, kicap manis, stok ayam, air dan bancuhan tepung jagung.
• Apabila mendidih, masukkan udang dan sayur-sayuran.
• Masukkan garam secukup rasa
• Apabila sayuran agak layu, masukkan kuey tiaw.
• Hidang bersama sambal kicap.

Donut

* resipi turun-temurun. Picture courtesy of Amilia

This is a very special recipe that Mak makes at home. I think few years back, Mak Su taught her the secret ingredient to make your donut taste yumms, that is, ubi kentang. I've never tried this but Mak has successfully passed this recipe down to Milia.

And so we spent time lepakking and cooking in Temerloh this weekend. Boy it was fun! Milia impressed us with this donut and soto!

We can make these babies ahead of time and keep them frrozen. The method is to fry the donuts for a very short time (just a couple flips and they are good to go into the freezer). Very handy when you have people coming over to your house at short notice :p

These is good to eat with just the classic sugar coating. But this donut recipe can also be the basic donut to whatever coating you want to opt for; ganache, sugar-glaze, etc.

Selamat mencuba~~!

Ingredients (yields about 40 - depending on thickness of dough) :

• 4 cup AP flour
• 6g @ 0.5 small packet Instant Yeast
• 2 medium-sized potatoes
• 1 whole egg
• 3 tbsp butter
• 2 tbsp powdered milk
• 1 tbsp coarse sugar
• A little coarse sugar + powdered sugar

Directions :

• Boil potatoes until soft.
• Peel potatoes and mash @ blend in food processor. Put aside.
• Stir in sugar into the egg.
• Put AP flour into mixing bowl.
• Combine yeast, butter, powdered milk, egg and potatoes into AP flour.
• Knead until it becomes well-formed dough.
• Let the dough sit for 10 mins.
• Roll out dough to 1cm thickness
• Cut with a floured doughnut cutter.
• Let doughnuts sit out to rise again until double.
• Cover loosely with a damp cloth.
• Fry doughnuts on each side until just brown (we do not want golden brown).
• Coat donuts with ground sugar.

Caramel Croissant Pudding

* taken (and slightly adapted) from Nigella Lawson website

It's the weekends again! So naturally my baking itch would need some scratching :p I checked the ingredients I have at hand... and guess what, I was good to bake another batch of.. RVC! Har har. I put the eggs and the butter out on the kitchen counter and wanted to wait DH and DS to sleep first.. or at least DS. Not that DS would bug me in the kitchen or anything, but I always have this thinking that I should spend all the quality time I can with him when he is awake. Like play with him, teach him a new song, or read him a new story. And so, back to my baking itch story, when DH saw the stuffs on the kitchen counter, he asked to which I replied I wanted to bake some RVCs. He then said.. 'tak payah la.. asyik2 RVC.. dah la abang tak makan RVC' huhuhu. okie then, so I canceled baking for the night and watched some tv instead.

During making my round of channel-hopping, I stumbled upon one very fine Miss Nigella Lawson about to start making a dish. So I stayed on the channel and found that the recipe she was making looks easy-peasy and very mouth-watering. And so I decided to try that the next morning.

So I did. Boy it was yummeyhh~~! It's more or less like the usual bread pudding, but the difference is we have to caramelize the sugar first, and we use croissant instead of normal sandwich bread. The filling inside is sweet (but not too sweet) and gooey, coupled by the slightly salty buttery and very cruncy croissant. We like~~! (picture below is very evident that we liked it so much. We finished it off at one go!)

I'm thinking now this is in fact a very good idea to be served as dessert when you have guests for lunch/dinner.

Definitely a must-try!

Ingredients :

• 3 normal-sized croissants (I always buy mine at Giant)
• 1/2 cup sugar minus 1 tbsp
• 2 tablespoons water
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 tbsp vanilla extract/4 cm vanilla bean caviar
• 2 eggs

Directions :

• Preheat the oven to 200 degrees C.
• Tear the croissants into pieces and put in a small baking dish.
• Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat.
• Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking and most importantly, do not stir! The most you could do is lift the pan by the handle and swirl it around.
• Take the pan off the heat and add the cream bit by bit - ignoring all spluttering - followed by the milk and finally the vanilla.
• Whisk to mix, and turn off the heat.
• Slightly beat the eggs. Still whisking, add the beaten eggs  and whisk a bit more to make sure all are well mixed.
• Pour this quickly over the croissants and leave to steep for 10 minutes.
• Place in the preheated oven for 20 minutes and adjust the temperature to be 180 degrees C.

Selamat mencuba darlings~~!

Red Velvet Cupcakes... again!

* adapted from Pi0neer W0man recipe

Mungkinkah saya ini meroyan RVC? Ha ha ha. Tak taula.. tapi I think RVC tastes like heaven!! I can just eat them and make them again and again and again. It's until I am creating excuses in order to bake these babies. I invited some friends over to have lunch at our place, and so I have to bake RVCs. A close friend at work's birthday is coming next week, and so I have to bake RVCs. Haishh parah dah ni :p

Some time during puasa I tried a new recipe, which is from Pi0neer W0man website. I love love love her website and the way she writes. Damn hilarious. Anyways, this recipe is slightly simpler than that of Joy0fbaking's. It always makes me cemas whenever I see steps like 'Combine and quickly pour in.. ' or 'Working quickly, add the ingredients....' because I always study my recipe and try things slow and steady :p so I dun want the word 'quick' to be in any of the steps I should follow hehe.

And one more thing that I found out, when I use real vanilla bean instead of the RM1.90 star-brand vanilla immitation essence, all my baked goods taste so so so so much better. In fact, I think that is the thing that's making all my cupcakes taste damn nice now. Well I'm gonna post all about the vanilla bean real soon (Arina and Lia, I hope you girls are using yours, kalau tak reti nanti I ajaq).

So here is the current RVC recipe that I'm using (the creamcheese frosting I still follow the recipe from Joy0fbaking/my previous RVC post, so I won't post again here).

Ingredients (yields 12 cupcakes) : 

• 1/2 cup butter
• 3/4 cup Sugar 
• 1-1/4 cups Cake Flour
• slightly less than 1/2 teaspoon Salt  
• 1 whole grade-A egg
• 1/2 cup Buttermilk
• scrape 5cm Vanilla Bean
• 1/2 teaspoon Baking Soda
• 1 teaspoon Vinegar
• nearly 1 tbsp Star brand Cochineal Food Coloring
• 1 teaspoon Cocoa Powder

  

Instructions : 

• Preheat oven to 350 degrees.
• Line paper liners in cupcake pan.
• Sift together cake flour and salt. Set aside. 
• In a separate bowl, stir together buttermilk, egg, vanilla, and baking soda. Add vinegar and red food coloring and stir. Set aside. 
• Cream together butter and sugar until fluffy.
• Alternately add the flour mixture and the buttermilk/egg mixture until all combined.
• Add in the cocoa powder and beat until combined.
• Pour batter into prepared liners. 
• Bake for 20 minutes.
• Remove pan from oven and allow cake to cool in the pan for 20 minutes.
• Allow cake to cool completely before frosting.

Selamat mencuba~~!

Buttercream

* a secret recipe kindly given by Kak Azy :) thanks babe!

I have always wondered how to make buttercream just like the ones we always order. The buttercream usually tastes light and creamy and you don't feel muak even if you eat lots of it. The normal buttercream recipes found on the internet uses butter. Rasa muak nak makan banyak2, plus if you imagine gobbling up that amount of butter?? Aiyaiyai... cemas sket kan. For a half adunan of cupcakes, imagine using half cup of butter for the cupcakes, and then another half cup of butter for the topping?

And so Kak Azy brought her highly-in-demand cupcakes to PD during Raya. And I liked it so much that I gathered the courage to ask for the recipe (not all people want to share recipes, even more so when they are doing business. Well I remember putting it more subtly to Kak Azy as to not make it too obvious, I think I asked for tips :p). But without hesitation Kak Azy quickly taught me exactly how to make it. And all the secrets she managed to learn from the classes she has been to. Thanks Kak Azy! Now I know that if someone really wants to share, that person will tell immediately.

For buttercream, the secret ingredients are actually the creamwell/krimwell and the sugar syrup. Creamwell is why the buttercream will taste light but still creamy and the sugar syrup will not leave 'sugar spots' or the feel like you are chewing on sugar granules that is not beaten thoroughly.

Here is the recipe,

Ingredients (can cover one 9-inch cake/24 cupcakes) :

• 1 cup Krimwell/Creamwell
• 2 tbs of Butter 
• 1/2 cups Sugar Syrup 

Directions :

• Beat the Krimwell and butter until smooth.
• Gradually add the sugar syrup and beat until the buttercream is thick enough to pipe.
• Add more sugar syrup as needed to get the right consistency.

And  for the sugar syrup, it's just the normal air gula. But careful not to get it to runny/watery. Here is the ratio I got from a chef's blog.

Ingredients :

• 1/2 cup sugar (the normal gula pasir)
• 1/3 cup water

Directions :

• Combine in saucepan on stovetop under medium heat till it comees to just about boil
• Stir till all sugar dissolved
• Allow to cool down before using

Selamat mencuba~~!

Roti Lapis Daging

* adapted from MyResipi.com

Recipe for today is one I've recently tried and liked very much. Not only me, DH and son love it as well. So far we've made this twice for dinner and my son ate it a lot! (kegembiraan mama senang saja, bila anak makan banyak, gembira la mama tu).

I put here special for Kakak and Lia. To Lia, hope you are recovering fast. Please do pay a visit to a gynae asap. To Kakak, I miss you so much. Too much actually. You ladies should try this at home, maybe for dinner coz it's simple to make, and don't take long (which is what we working moms really need!). I'm sure it will be a hit with your family as well :)

Bahan-bahan :

• 2 biji ubi kentang
• 250g daging cincang (best if you buy daging tempatan, and cincang in your food processor)
• 1 biji bawang besar
• 3 ulas bawang putih
• 2 sudu besar rempah kari ayam/daging (Babas is good)
• 7 keping roti sandwich (Lia, this is how yr Gardenia bread does not go to waste)
• 1 biji telur grade A
• 250ml susu full cream/fresh
• Mozarella cheese diparut
• Sedikit butter untuk disapu pada bekas membakar

Cara-cara :

• Perapkan daging cincang dengan secubit garam (1 hour is the best) dan potong dadu ubi kentang
• Cincang bawang besar dan bawang putih dan tumiskan
• Masukkan daging cincang dan ubi kentang. Gorengkan hingga garing. Masukkan serbuk kari dan goreng lagi hingga garing serbuk kari
• Masukkan garam dan gula secukup rasa
• Kacaukan telur bersama susu dan perasakan dengan secubit garam
• Rendamkan roti dalam adunan susu dan ramas roti hingga menjadi pecahan2 kecil
• Sapukan mangkuk/dulang pembakar dengan sedikit butter
• Masukkan 1/3 adunan roti, kemudian masukkan 1/2 daging/kentang yang digoreng tadi, 1/3 adunan roti, 1/2 daging/kentang goreng, dan akhir sekali baki 1/3 adunan roti
• Taburkan parutan/cincang mozarella cheese (in this entry I used cheddar cheese slices)
• Panaskan over pada suhu 180
• Bakar lebih kurang 40 minit

Selamat mencuba~~!

Asparagus Goreng Bawang Putih dan Udang

* taken from MyResipi

I tried making this for buka puasa last nite. The recipe seems very very simple. But please do give it a try. Sangat2 sedap! Put some bit bigger-sized prawns and you're good to go! :D

Jangan lupa, yang penting bagi garing2 bawang putih tu tau. Tu rahsia sedapnya.


Bahan-bahan :

• 1 ikat asparagus
• 5 ekor udang (sesuaikan ikut kebesaran)
• 5 ulas bawang putih
• 2 sudu besar sos tiram
• 2 sudu kecil tepung jagung
• 6 sudu besar minyak masak untuk menumis

 
Cara-cara :
 

• Celur asparagus dalam air panas selama 5 minit
• Tumis bawang putih dengan api sederhana hingga garing dan sedikit keperangan (bila bawang putih garing baru rasanya sangat sedap melekat di sayur tu nanti)
• Masukkan sos tiram dan udang, kacau seketika hingga udang empuk
• Masukkan asparagus, sedikit air, dan bancuhan tepung jagung

Selamat mencuba~~!

Kerabu Udang

* taken from Internet

Bahan-bahan :

• 10 ekor udang saiz sederhana (dipotong dua jika besar)
• 1 labu bawang besar
• 5 biji cili padi
• 1 batang serai
• 1 biji tomato 
• 2 batang kacang panjang
• 1/2 batang timun
• 1 potong nenas
• 3 sudu besar sos ikan
• 1 sudu besar gula
• 2 biji perahan limau kasturi
• Sedikit daun ketumbar

Cara-cara :

• Rebus sedikit udang (boleh rebus dalam microwave selama 3 min dengan hanya sedikit air supaya manis udang tidak hilang)
• Mayang halus bawang besar, cili padi dan serai
• Potong dadu tomato, kacang panjang, timun dan nenas
• Hiris nipis daun ketumbar
• Gaulkan semua bahan dengan sos ikan, gula, limau kasturi dan daun ketumbar 

Selamat mencuba~~!

Makaroni Bakar

* adapted from MyResipi.com

The pic looks yummy, no? It was indeed very delicious. I think no one can ever go wrong with the combination of pasta, cheese, meat (oh yes!), vege, and some spices, baked!

Hermanas, you ladies should try this. If it's not good, it won't be featured here :p

Bahan-bahan :

• 400g makaroni/elbows/shells
• 2 sudu besar serbuk kari daging
• 1 ulas bawang besar
• 1 biji capsicum
• 1 tin kecil cendawan butang
• 150g daging
• minyak untuk menumis 
• 3 biji telur
• 3 sudu besar sos cili
• 3 sudu besar sos tomato
• 3 sudu besar sos tiram
• garam dan ajinamoto secukup rasa
• Sedikit daun sup bawang
• cheddar cheese / mozarella cheese or both!

Cara-cara :

• Rebus makaroni bersama sedikit minyak atau butter, bila kembang toskan airnya.
• Capsicum dan 1 ulas bawang besar dipotong dadu.
• Cendawan dipotong mengikut bentuk yang anda inginkan.
• Panaskan minyak kemudian tumiskan bawang besar yang dipotong dadu hingga layu.
• Masukkan serbuk kari yang telah dibancuh dengan sedikit air,kacau hingga wangi.
• Masukkan daging.Kacau sebati.
• Masukkan cendawan dan sedikit capsicum. Gaul hingga sebati.
• Masukkan sos tiram,sos cili, sos tomato, garam dan ajinamoto. Akhir sekali masukkan makaroni kacau hingga sebati.
• Pecahkan telur di dalam bekas berasingan,pukul sedikit.
• Sapukan acuan dengan butter/majerin supaya tidak melekat.Masukkan makaroni yang telah digoreng tadi. Taburkan sedikit cheese dan masukkan pukulan telur sedikit. Lapiskan lagi dengan macaroni dan masukkan pukulan telor kesemuanya. Taburkan capsicum yg belen dan daun sup bawang. Kemudian taburkan dgn cheese yg belen.
• Bakar selama 15-20 mins di dalam oven dengan kepanasan,180 C.

Selamat mencuba~~!

Red Velvet Cupcake

* taken from Joyofbaking.com

Red Velvet cupcakes are definitely my favourite cupcakes now. For some strange reason hubby dislikes them.. I guess I heard him mention once that he's afraid of the redness of the cupcakes. Apa laaaa... :p

But I really really do like this flavor now. Three weeks before Ramadhan started I was busy ganti puasa every  work day. And I actually make these for 2 consecutive weekends to eat a piece each day during sahur (only eat this during sahur, no nasi, no roti, just RVC). Memang sedap!!

So Kakak and Lia (and Arina and Baya and Afza, if you ladies do read this), please try making this, I bet it will fast become your favourite cupcakes, definitely!

Ingredients ( yields 12 pieces ) :
Red Velvet Cupcakes:

• 1 1/4 cups (125 grams) sifted cake flour
• 1/4 teaspoon salt
• 1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
• 1/4 cup (57 grams) unsalted butter, at room temperature
• 3/4 cups (150 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (120 ml) buttermilk
• 1 tablespoon liquid red food coloring
• 1/2 teaspoon white distilled vinegar
• 1/2 teaspoon baking soda

Cream Cheese Frosting:

• 4 ounces (113 grams) cream cheese, room temperature
• 1/4 teaspoon pure vanilla extract
• 1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted
• 1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Directions :

• Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
• In a large bowl sift together the flour, salt, and cocoa powder.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
• In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
• In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
• Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
• Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.
• Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Selamat mencuba~~!

Ultimate Choc Cake Recipe

* adapted from MyResipi

For some time now I've been trying to find a good chocolate cake recipe. Coz before this the ones I've tried are just so-so, and it actually depends on the ganache to make it taste nice. If I were to eat the cake only, I always found mine to be a bit of bland-tasting, and not so much to it.

And so the search began.. You see, there are hundreds of different chocolate cake recipes on the internet, mostly claiming to be the best tasting recipe ever. So far the more I try, the more times I change my mind on which one I want to stick to.

I was joking to Arina the other day when I was telling her this recipe, of this programming psedo-code I could use to describe my search for the one recipe I am gonna stick to,

          IF this new recipe tastes GT the current recipe I am sticking to.

               The recipe I am sticking to = this new recipe.

          ELSE.

               The recipe I am sticking to = the current recipe I am sticking to.

          ENDIF.

Huahua.. I guess that is too much ABAP already for me :p

So last 2 days I found this recipe from MyResipi where the number of 'Laporan' and 'Laporan Bergambar' is huge! To the hundreds. I thought this might be a very good recipe then. So naturally I would want to give it a try. And based on comments and feedback of the hudreds who have I tried, I made some teeny-weeny changes to the recipe.

This recipe was dubbed 'the very economical recipe' by many since it does not use butter, and only calls for normal coarse sugar. Yeah, first time I tried baking a cake not using castor sugar.

After I tried it, I seriously think this is the one recipe I am going to stick to for Chocolate Cake. I found it to already be great tasting, even without any topping! Especially when it's cold, direct out from the fridge. Very very cocoa-ey and certainly yummeyhh~~! I likeeee..sooo much!

Hence without further ado, here is the recipe.

Bahan-bahan ( 1 adunan / 8-inci ) :

1. Bahan A

• 2 cups AP flour
• 1 cup cocoa powder (I used Van Houten)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine salt

Note : sift all

2. Bahan B

• 1.5 cups DL full-cream milk
• 1/4 tsp vanilla essence
• 2 tsp nescafe powder, dissolved with 0.5 cup boiling water

3. 2 grade-A eggs

4. 1 cup vegetable oil

5. 1 cup white sugar (gula pasir, mind you)

6. 1 cup brown sugar

Cara-cara :

1. Panaskan oven ke 170 degrees Celcius.

2. Pukul telur hingga kembang.

3. Masukkan gula dan pukul lagi.

4. Masukkan minyak sayuran dan pukul  dengan kelajuan minimum, cukup sekadar sebati.

5. Masukkan bahan A berselang dengan bahan B dengan guna kaedah kaup balik dengan spatula sehingga adunan sebati. Turutan memasukkan bahan ialah 1/3 bahan A + 1/2 bahan B + 1/3 bahan A + 1/2 bahan B + 1/3 bahan A.

6. Bakar selama lebih kurang 50 minit - sejam. Untuk setengah adunan, like what i tried, it's just 40 mins.

Tip :

Bake it a day ahead and put in the fridge first before/after frosting it. It will taste so much different and will become more moist in fact. I guess the ingredients would actually 'set in' after some time, especially when cold. Not too sure myself, tak habih belajaq lagi :p

Selamat mencuba~~!

This is the cupcakes version of it, which I made special for Qeem's teachers. I think they are the best nursery teachers around, and definitely my support network in Nilai! I really really really appreciate how good they have been taking care of Qeem since 3 years ago.

Japanese Cotton Cheesecake

*taken from MyResipi




 
I looove this variation of cheesecake. I tried both bake and non-bake versions before. The non-bake one, I think it tastes nice, but still a little too heavy for me. For indulgence, very good. Tapi nak makan banyak2 sangat pun, aiyookk kacau diet i. The bake one pulak, I always had the problem of it tasting a bit too eggy.. which I don't quite like.

So the cross betwen these two must be this one! :) This variation is actually quite light, and tho it uses a lot of eggs as well, but because we beat the egg whites to be meringue-like batter first, i think that is why it does not taste eggy at all. I've made 2 batches of this and definitely will be making more. It taste cheesy, light, and melts in your mouth. Do try this ya kakak and milia!

Till next time, selamat mencuba~~!




 

Bahan-bahan ( 1 adunan / 8-inci ) :

*measurement on the right is for 1/2 adunan, in cups/spoon
1. Bahan A

• 250g cream cheese (125 g, just halve the 1 stick of philly creamcheese)
• 50g butter (2 tablespoons)
• 100 ml susu segar (fresh milk) (i always use full cream milk, 1/4 cup)
• 6 biji kuning telur (3 egg yolks, grade A)
• 1 sdb jus lemon (1/2 tablespoon)
• 1/4 sdk garam (1/8 teaspoon)
• 60g tepung kek / tepung superfine (8 teaspoons)
• 20g tepung jagung (cornflour/cornstarch) (3 teaspoons)

2. Bahan B

• 140g gula (granulated sugar) (1/3 cup)
• 6 biji putih telur (3 egg whites, grade A)
• 3/4 sdk jus lemon (1/2 teaspoon)

Cara-cara : 

1. Utk adunan A: Cairkan cream cheese, butter & susu dgn teknik double boiler. Bila dah cair, sejukkan adunan cream cheese tu td. Kemudian, campurkan ke dlm adunan c/chs td dgn tepung, tepung jagung, kuning telur, garam & jus lemon ke dlm adunan cream cheese & gaul hgga sebati (gaul guna senduk kayu sj).

2. Utk adunan B: Dalam bekas lain, pukul putih telur bersama jus lemon, sampai berbuih2 (foamy). Lepas tu, tmbhkan gula & pukul lagi sampai bertanduk (soft peak). --> this is the meringue batter i was talking about.

3. Campurkan adunan Bahan B yang dah gebu tu td ke dalam adunan Bahan A dengan kaedah kau balik & kacau smpai sebati (Remember folks, always put in the lighter batter into the heavier one). Sediakan tin/bekas kek yg bulat berukuran 8 inci, yg digriskan bwhnye & tepi tu salut dgn kertas baking. Tuang adunan kek dlm tin kek.

4. Bakar kek selama kira2 sejam, dgn cara au bain-marie (waterbath), pd 160 degrees C / 325 degrees F.

Mee Goreng

Bahan-bahan :

• Mee kuning (1 bungkus)
• Daging - dipotong nipis
• Udang
• Sawi
• Taugeh
• Bawang putih (3) - ditumbuk
• Cili mesin (1 senduk)
• Sos cili (1/2 senduk)
• Kicap (1/2 senduk)
• Garam + gula secukup rasa

Cara-cara :

• Toskan mee kuning dengan air biasa.
• Perap sekejap daging dengan sedikit garam.
• Panaskan minyak. Tumis bawang putih.
• Masukkan cili mesin, tumis hingga garing.
• Masukkan gula + garam.
• Masukkan daging.
• Bila daging agak empuk, masukkan udang.
• Masukkan sos cili + kicap.
• Masukkan sawi.
• Tambah sedikit air supaya mi sedikit basah.
• Masukkan mee kuning.
• Akhir sekali masukkan taugeh.

Selamat mencuba~~!

Dalca Sayur

Bahan-bahan :

1. Sayur-sayur, normally used are terung, carrot, ubi, pisang kaki
2. Ayam, tulang/bahagian isi sikit2, just to get the rasa
3. Bawang putih (1 untuk tumis, 2 untuk tumbuk)
4. Bawang merah (1 untuk tumis, 2 untuk tumbuk)
5. Halia (1/4 inci untuk tumis, 1/2 inci untuk tumbuk)
6. Kulit kayu manis (1)
7. Bunga lawang (1)
8. Daun kari (1 tangkai)
9. Santan / plain yoghurt
10. Rempah ayam/daging Babas (1 paket)
11. Air (2 cawan)
12. Asam keping (1)

Cara-cara :

1. Racik bahan 3, 4 & 5.
2. Tumbuk bahan 3, 4 & 5.
3. Tambah air ke dalam rempah ayam, jadikan pes.
4. Masukkan bahan tumbuk ke dalam pes.
5. Tumis bahan racik + kulit kayu manis + bunga lawang + daun kari
6. Masukkan pes rempah kari.
7. Bila agak garing, masukkan ayam, biarkan seketika hingga ayam sedikit garing.
8. Tambahkan sayur.
9. Tambahkan air + asam keping.
10. Masukkan santan / plain yoghurt + garam + gula.

Selamat mencuba~~!

Kari Ayam