Wednesday, December 14, 2011

My Kek Puding Karamel

My Berries Caramel Cake......3rd try!!!1 At Last
Cik ngah dah lama simpan resepi kek ini. Nampak cantik, tu yang nak buat.Tapi tak pernah rasa! Anyway, raya haji hari tu dapat merasa kat rumah mak sedara, menantu dia order. Sedap rupanya kek ni sebab kek dia tak manis. 


One fine day, Cik Ngah cubalah, first time tak jadi, sebab karamel dia tak masak dan Cik Ngah tak der loyang yang sesuai. 2nd time, dah beli loyang dan loyang besar utuk isi air, buat lagi. Kali ni jadi sikit tapi karemel masih lembik! Dan never to use almond essence! Tak sedap..


So 3rd try, Cik Ngah tambah telur dan custard pada puding. Alhamdulillah, akhirnya menjadi My Berries Caramel Cake!!!! Nanti Cik Ngah nak cuba buat cokelat, orange and keladi pandan.
Bahan-bahan: 
(A) Karamel
2-3 sudu besar gula

  1. Tabur rata dlm loyang 
  2. Cairkan dalam loyang kek atas api yang perlahan sehingga terbentuk karamel. 
  3. Ketepikan.
(B) Puding
1/3 cwn susu pekat manis/kreamer
1/3 cwn air

½ sudu teh esen vanilla
3 biji kuning telur + 
1 biji telur
1 sudu besar kastard/tepung jagung
  1. Kesemua bahan B ini dikacau perlahan-lahan atau boleh dikisar sekaligus. Ketepikan
  2. Jika banyak berbuih, lapisan susu ini akan berlubang.
(C) Kek
135 ml air
3 biji kuning telur
45 ml minyak masak
70 gm gula kastor
140 gm tepung gandum/superfine
1 sudu teh serbuk penaik

  1. Ayak tepung dan serbuk penaik.
  2. Pukul air, kuning telur dan minyak masak hingga berbuih. 
  3. Masukkan gula, pukul hingga kembang. 
  4. Masukkan sedikit demi sedikit tepung secara kaup dan balik.
(D) (Meringue)
6 biji putih telur
70 gm gula kastor
1 sudu teh cream of tartar

Secubit garam
  1. Pukul putih telur hingga 'soft peak'.
  2. Masukkan gula sedikit demi sedikit sambil terus pukul sampai habis
  3. Masukkan Garam dan cream of tartar -
  4. Pukul hingga bertanduk 'hard peak'. (diterbalikkan adunan tidak jatuh)
Cara penyediaan:
2nd try, puding lembik!!
  1. Tuangkan air mendidih ke dalam loyang yang lebih besar dari loyang kek.
  2. Masuk dalam oven dan panaskan oven 180 C.
  3. Tuang bahan B ke atas bahan A.
  4. Kaup bahan D ke dalam bahan C hingga sebati dengan menggunakan senduk kayu/spatula sahaja. 
  5. Bahagikan kepada 3 bahagian (boleh lebih kalau nak buat lebih dari 3 warna/perisa)
  6. Bahagian-bahagian ini boleh diletakkan pewarna dan perisa. 
  7. Kemudian tuang ke dalam loyang berisi puding dan karamel secara selang-seli untuk menghasilkan belang-belang.
  8. 2nd try....
    • Masukkan 2 senduk warna 1 ditengah loyang (puding)
    • Masukkan 2 senduk warna 2, ditengah adunan warna 1.
    • Masukkan 2 senduk warna 3 ditengah adunan warna 2.
    • Ulang langkah diatas dan kurangkan sukatan adunan sedikit demi sedikit.
  9. Turunkan suhu oven ker 160-150 C. dan masukkan loyang kek ke dalam loyang berisi air tadi.
  10. Gunakan rak paling bawah dan bakar selama 1-1.5 jam.
  11. Setelah masak, tutup switch oven dan biar kek sejuk dalam oven yang terbuka sedikit sehingga kek lekang dengan sendiri dari loyang. 
  12. Keluarkan dari oven. Biarkan selama 10-15 minit sebelum diterbalikkan.
  13. Sedap dihidang sejuk.      
Perfect Karamel!!!!
Perfect Design .... for me lah! he he he
Pink-Strawberry, Violet-Blueberry, White-Vanilla

Friday, November 4, 2011

My Assam Pedas Ikan Tenggiri

Sebenarnya dah lama Cik Ngah nak letak resepi asam pedas Cik Ngah cuba ni. Bulan puasa hari tu (hemm dah nak raya haji pun!!), Cik Ngah ajak adik beradik berbuka puasa. Salah satu menu Hubby mintak, asam pedas! Selalu Cik Ngah guna rempah frozen Maharani Asam Pedas. Kali ni tak der dalam stock. Cik Ngah google jer dan ikut resepi yang bahannya ada kat rumah!!

Alhamdulillah jadilah mengikut selera kami semua...

Bahan2nya :

2 kepala ikan tenggiri, belah 2 so jadi 4 keping

Bahan kisar;
5 biji bawang merah (atau 1 biji bwg besar)

2 biji bawang putih
2 cm halia
2 cm kunyit hidup
1 cwn cili kering kisar
1-2 camca teh serbuk belacan Maggi
1 sudu besar lada hitam
1 tangkai daun kesum - daun sahaja

2 - 3 tangkai daun kesum
5-7 btg Kacang Bendi - yg kecik 2 tu
5-7 biji tomato ceri - belah 2
Air asam jawa (1 sudu makan asam jawa + 1 cwn air)
2 cwn air
1 kiub ikan bilis tanpa MSG
Garam + Gula melaka secukup rasa
Minyak utk menumis

Caranya :
  1. Panaskan minyak dan tumis bahan kisar hingga garing dan masak. Penting utk bahan tumis menjadi garing supaya asam pedas lagi sedap!
  2. Bila dah garing masukkan air asam jawa, daun kesum, kiub ikan bilis dan gula melaka. Air boleh tambah ikut kepekatan yg diingini!
  3. Masak kuah hingga mendidih dan masukkan ikan dan masak sehingga ikan masak
  4. Masukkan bendi, tomato dan garam secukup rasa.

Tuesday, November 1, 2011

My Corn & Prawn Fritters

My Corn & Prawn Fritters
This recipe Cik Ngah adapted from Best Wan AFC show, the chef is Chef Wan! Delicious fritters especially when having them while they are still hot and on rainy day, with a cup of black coffee! Heavans!

The original recipe is here: Chef Wan's. My recipe as follows.....

Ingredients;
with Thai Chilli Sauce.......
1/2 cup yellow Lentils (Toor Dal), rinsed clean
1 package (200g) of Cucur Bawang Adabi
1 cup Creamed Corn
1 cup fresh Prawns, shelled and de-veined
2 Eggs, beaten
1/2 cup peeled and sliced/cubed yellow onion
1/2 cup seeded and diced tomato
1 cup Bean Sprouts (Tauge), tailed if desired
1/2 cup sliced red chillies
1/2 sliced Garlic Chives (Ku Chai)

Vegetable oil for deep fying


Method;
  1. Boil the yellow lentils in water for 10 minutes or until tender, then drain and place under running water to cool. Set aside to drain well.
  2. Mix yellow Lentils, sliced Onion, Red Chili, Creamed Corn, Garlic Chives, Tomatoes, Egg, Bean Sprouts, Prawns into the Cucur Bawang Adabi flour. Mix batter well. Water can be added if the batter is hard. Batter should be easy to spoon and will not drip so easily from the spoon!
  3. Rest the Mixture for 15 minutes.
  4. Heat sufficient oil for deep-frying. Drop spoonfuls of batter into hot oil and deep fry until golden.
  5. Drain on paper towels and serve warm with Peanut Sauce, or dipping sauce of your choice.

Thursday, October 27, 2011

My Pavlova

My Pavlova ......
First time Cik Ngah saw people making Pavlova was in the MasterChef program. Fuhh, the Pavlovas looked so tempting and delicious with the berries on it. Furthermore, Cik Ngah FB friend did advertise her Pavlova for sale and they are hot selling item.

So Cik Ngah challenge myself to bake one! Cik Ngah collected recipes from the net and analyze them (I am System Analyst by profession, he he he!!) and finally choose the one Cik Ngah felt easy enough to try and Cik Ngah do have the ingredients on hand. Off course with some modifications!!

As always Cik Ngah love making single serving dishes, and for My Pavlova, Cik Ngah made the single serving Pavlovas and copy design of the Pavlova from this site: Rima's Pavlova. The recipe as follows;

Ingredients;
Pavlovas in the oven....
150ml egg whites (approximately 4 eggs)
220g caster (superfine) sugar
2 tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
1/2 tsp clear vanilla extract
1/8 tsp Cream of Tartar
Pinch of Fleur de Sel (or sea salt)

1 cup (250ml) single whipping cream
1 tblspn powdered sugar
Your choice of fresh fruits or berries
(Cik Ngah used Kiwi, Strawberry and Orange)
Roasted Almond cuts

Method;
  1. Preheat oven to 150°C (300°F). Line a baking sheet with non-stick baking paper. Draw 8 circles and turn the baking paper over (so the meringue does not touch the pencil marks). Set aside.
  2. Place the egg whites in the bowl of an electric mixer and whisk with salt and cream of tartar until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
  3. Sift the cornflour into the bowl, add vinegar and whisk until just combined.
  4. Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle. Pipe 8 swirls following the outlines on the marked paper. Pipe flowers along edges of swirls on to each meringue.
  5. 
    Baked Pavlovas.. 
    Reduce oven to 120°C (250°F) and bake for 1.5 to 2 hours. Turn the oven off and allow the pavlova to cool completely in the oven.
  6. Whisk the cream with 1 tbsp powder sugar until soft peaks form. Spread over the Pavlova, top with roasted Almond cuts, followed by fresh fruits and serve immediately.

    NOTE:
  1. For the whipped cream, Cik Ngah still looking for the tested and proven stabilized whipped cream so the cream at least stays longer and the meringue remains crispy on the outside. Cik Ngah will update the recipe once Cik Ngah has found and test the recipe.
Cik Ngah wants to improve the design of the single serving Pavlova for easier to handle design. Look out for the updates.

Thursday, October 20, 2011

My Maggi Ketam

My Version of Maggi Ketam.....ketam tenggelam dalam sayur!!!
Maggi ketam ni dah jadi talk about dish di Kelantan. First heard about this dish masa balik kampung about 4 weeks ago. Then bila balik again about 1 week ago, nak cuba this dish but kedai yang dekat kampung tu tutup pulak sebab isteri tauke kedai bersalin. So Cik Ngah tak sempat cuba sebab kena balik KL while Hubby stayed about a week for his work and sempat pegi makan the one dekat Pasit Putih 'Cherang Ruku" with his friends. Kena call dulu booking takut habis!!Cik Ngah gigit jari!!! he he he.

Alemy Maggi Ketam.....
Al Kisahnya, maggi ketam ni adalah santapan nelayan bot besar di tangah laut. Mereka bawak ketam nipah utk dimakan dengan maggi. Dan kemudiannya the dish di commercialkan...
Anyway last weekend Cik Ngah cek-cek ada sebungkus maggi perisa ayam dalam stock kat rumah..hemm! Dengan penuh semangat Cik Ngah ke pasar beli ketam utk masak Maggi ketam..Hasilnya? Sedap...!! Untuk tidak rasa guilty kerana makan makanan tak sihat Cik Ngah letak sayur banyak2...Jom kita usha resepi Maggi Ketam versi Cik Ngah!!
My Maggi Ketam
Bahan-bahannya;
1 bungkus Maggi Mee berperisa Ayam
1-2 ekor ketam

3 biji tomato ceri - dibelah 2
Sayur sawi secukupnya
2 biji jagung muda
Sedikit daun kunyit

1/2 biji limau nipis diambil jusnya
1 sudu kecil bawang putih tumbuk/blended
1 sudu besar bawang merah tumbuk/blended
1/4 sudu kecil lada hitam tumbuk/crushed
1 btg serai dititik
3-5 biji cili padi (crushed or sliced)

Minyak utk menumis

Sedikit daun sup dan daun bawang dan bawang goreng.

Cara-caranya;
  1. Didihkan air dan masukkan maggi. Tutup api dan biarkan selama 2 minutes. Angkat dan toskan maggi. Ketepikan.
  2. Tumis bawang merah, bawang putih dan lada hitam sehingga naik bau. Masukkan serai dan cili padi.Kacau sebentar dan masukkan air secukupnya (ikut arahan di plastic maggi).
  3. Bila mendidh masukkan ketam, daun kunyit dan jagung muda. Biarkan sehinga ketam masak.
  4. Kemudian masukkan sawi dan tomato dikuti dengan perasa maggi dan jus limau nipis. Tmbah garam jika perlu.
  5. Maggi yang ditos masukkan dalam mangkuk dan curahkan sup ketam ke atas maggi. Taburkan dengan daun sup dan daun bawang serta bawang goreng. Sedia utk dimakan.
Nick Cafe Maggi Ketam
Nick Cafe Jln Tok Hakim, KB
NOTA:
Cara makan maggi ketam ni ialah makan maggi meenya dulu yer..ketam kemudian. Ini utk mengelakan maggi mee dari kembang semangkuk!! 

Monday, October 17, 2011

Macaroons Anyone?

Picture from the net... I wish I could bake Macaroons like this!!!
It has been a while since my attempts to bake macaroons, when was that? hemm.. oh the 1st attempt was on 19th Jun, 1 week after Cik Ngah attended Macaroons class, 2nd was on 25th Jun, and 3rd was on 11th Sep!! Let's follow my Macaroon making journey....French Method!

0 Attempt - Macaroon Class
French method Macaroon made in the class by Lea Oven
    1st Attempt - DIY at Home

With feet but hollow shells....and the shells stick to the parchment paper...
2nd Attempt - DIY at Home

Better, with feet but still had air pocket
 in the shell..did not stick to the paper
With Peanut Butter filling...
3rd Attempt - DIY at Home
Meet My Rose Flavored Macaroon with Peanut Butter Filling.. Yes I did it!!
The 3rd attempt was considered successful to me at least - Alhamdulillah...the look of my macaroons were not so pretty. My inconsistent piping was to be blamed at!!! Fuhhh...

Though teacher Kak Lea already told us in the class that the success factor of Italian method is higher than the French method, Cik Ngah insisted on trying the French method! Well actually it was because Cik Ngah did not have candy thermometer and could not find one! The thermometers were on sale at Lea Oven after the class but I did not get one..why? I honestly do not know why! he he he...

Next Macaroon journey will be the Italian method as I have already bought the candy and oven thermometer. When? Only time will tell!

Thursday, October 13, 2011

My Twister Orange Butter Cake

Orange Cupcake with Orange Buttercream...
Bonda Cik ngah dah lama craving for orange butter cake ni. Rasanya dah dua, tiga kali dia mentioned kat Cik Ngah. Tapi tak berkesempatan nak cuba try buat. However, when her flight to Mecca has been confirmed, Cik Ngah had to try baking this plain orange butter cake.

Cik Ngah collected recipes from the net and analysed the recipes. Finaly Cik Ngah had short listed 3 recipes and I did bake three batches of the cakes for my testers (officemates) to taste!!! And the winner's recipe (the 3rd batch) is what Cik Ngah gonna share here and Cik Ngah used Twister Orange Juice instead of fresh orange juice.

Oh, by the way Cik Ngah bake them as cupcakes and the one which Cik Ngah bawak balik for Bonda has no buttercreamlah!!! She likes it them plain!!
Ingredients;

250g good quality butter (SCS)
200g caster sugar
4 eggs
Grated orange rind of 2 oranges (about 2 tblspns)
225g self-raising flour
A pinch of baking powder
25g milk powder
180ml Twister orange juice

Preparations;
  1. Pre-heat oven to 170C. Grease the bottom and sides and line the bottom of a square cake tin with baking paper.
  2. Grate orange rind. Set aside
  3. Sift flour, baking powder and milk powder. Set aside
  4. Beat butter, sugar and orange rind in a bowl and beat until light and fluffy.
  5. Be sure the eggs are at room temp. Add in one by one and mix well between each eggs.
  6. Then add flour in two batches or more and mix well
  7. Slowly add in the orange juice.
  8. Spread the mixture into the prepared pan. Bake in oven for 1 hour.
  9. Or you can spread evenly in paper cups and bake as cupcakes!!

Thursday, October 6, 2011

Non MSG Seasoning Anyone?

Cik Ngah would like to share my favourite non MSG and healthier seasoning... Jeng Jeng Jeng...! Come and meet The G Seasoning Powder...
Cik Ngah was introduced to this seasoning while buying organic oat drinks to replace milk. And has been using this seasoning ever since alternately with Maggi Non-MSG Chicken and Ikan Bilis stock which are now sort of hard to find!

However this seasoning powder is of better and healthier choice than the non-msg cube or stock...In my opinion that is!!!!! You can find this seasoning in any organic stores, Jusco, Village Grocerer and some big pharmacies..

More information here : Biogreen Seasoning Powder

My Fish Balls and Potato Soup

Fish balls and Potato Soup...
Hubby loves soup, any clear soup! Yesterday he requested for fried rice and soup for dinner. Cik Ngah only have fish balls and mackerel in the freezer. So we had fried rice and fish balls soup for dinner...
Ingredients;
5 fish balls halved
1 potato skinned and cubed
1/2 carrot skinned and cubed
1 tomato sliced into 6 or 8
1 stalk celery chopped
3 young corns sliced
3 bird eye chillies crushed
Chinese celery, spring onion and fried shallots for garnish..

Hubby savouring the soup.....
1 tspn minced garlic
1 tblspn minced shallots
1/2 tspn crushed black pepper
1/4 tspn ground white pepper
1 tspn ground soup spices - I used Adabi.
2 tblspn vegetable oil
1 litre chicken broth or plain water
1 tspn of your favourite seasoning - optional
Salt and Sugar to taste

Preparation;
  1. Heat oil in a pot and saute garlic, shallots and peppers until brownish.
  2. Add soup spices and stir until combined and immediately pour the chicken broth or water.
  3. Add fish balls and cubed potatoes, simmer until boiling.
  4. When the potatoes are soft, add all vegetables to the soup including chillies, simmer for a while.
  5. Finally add seasoning, salt and sugar to taste.

Monday, October 3, 2011

The One with the Ingredients Price

Yeehh..I am baking on Sundays....
Cik Ngah has been quite busy this weekend. Went back to Temerloh on Friday evening, and had been baking non-stop on Sunday! Cik Ngah had to bake to fulfill friends orders for cookies and Strawberry Surprise Cupcakes, all to be delivered today.. Alhamdulillah all went well except that Cik Ngah had issues with the cream cheese topping, so the cream cheese topping has become Butter Cream, Cream Cheese Topping!..And worst of all Cik Ngah had forgetten to take pictures! Too tired I think!!!
Cookies anyone?....

Well back to the title of this post, since Cik Ngah has started taking orders for cookies, Cik Ngah had done some survey on baking ingredients price. In fact it was done on last Saturday evening. So far Cik Ngah had listed down the prices from Bagus, OTK, 99 Speedmart and Giant. Main ingredient was off course, butter! So Cik Ngah wants to share with readers the result;


The winner so far is 99 Speedmart with tthe cheapest SCS and Buttercup. Unfortunately the mart does not sell other brands! Cik Ngah will continue the survey and share it with all!!! Sharing is caring!!!

Thursday, August 4, 2011

My Ayam Kampung Goreng Bumbu

Ayam Kampung Goreng Bumbu......
Cik Ngah memang suka ayam ni especially bumbunya tu, hubby pun suka..Nilah antara masakan ayam yg dia makan...he doesn't like ayam very much!! Hidangan wajib bila makan di restoran padang pusako. Lagi enak dicicah dgn sambal hijau....   

Sebelum ni nak cari resepi tak tahu apa nama masakan ni, hari tu ternampak keratan akhbar with the recipe name! voila!!! Cik Ngah pun menggoogle lah... Banyak resepinya tapi mostly in Indonesian!!! Jenuh Cik Ngah mencari apakah itu Kemiri.... rupa-rupanya buah keras!!!

Cik Ngah sertakan resepi yg telah diubah suai dan di BM kan!!! Selamat mencuba yer.....

Bahan-bahan:


1 ekor Ayam kampung  - potong 8
100 gram Lengkuas muda, di parut.
2 helai Daun Salam
2 helai Daun Limau Purut
1btg serai dititik
Garam secukupnya
1 sdm air asam jawa
(1/2 sdt asam jawa+1 sudu makan air)
500 liter santan dari ½ biji kelapa


Bumbu yang dihaluskan/diblend:


8 biji Bawang merah
6 biji Bawang putih
6 biji buat keras
½ inci kunyit
1 sdm serbuk ketumbar
1 sdt gula merah
½ sdt serbuk jintan manis (optional)
½ sdt serbuk pala (optional)

Cara masak:
  1. Tumis bumbu halus sampai harum tambahkan lengkuas, daun salam, daun limau urut, serai, air asam dan garam
  2. Gaul rata ayam dan biarkan sebentar.
  3. Masukkan santan dan masak sampai ayam empuk dan kuah agak mengering.
  4. Panaskan minyak dalam kuali berasingan
  5. Goreng ayam hingga garing dan angkat
  6. Kemudian goreng bumbu/kuah tadi.
  7. Tabur bumbu diatas ayam...
Nota:
Kalau nak bumbu byk, gandakan bahan2 bumbu dan santan.Jgn lupa tambah extra garam....

Tuesday, August 2, 2011

My Favourite Shake - Ramadhan Al Mubarak - 2011

Ramadhan datang lagi dan Alhamdulillah Cik Ngah syukur sgt yg Allah masih memanjangkan umur Cik Ngah utk bertemu dgn Ramadhan tahun ini..Hari ni 2nd day puasa letih sikit, Cik Ngah semalam berbuka dan sahor dirumah mertua di Temerloh, lepas sahor balik KL terus dtg office!!

Dah lama Cik Ngah tak update blog ni, ada resepi baru yg Cik Ngah dah try, tapi belum sempat update.Tunggu yer..Ayam kampung goreng bumbu!

Ramadhan tahun ni Cik Ngah nak cuba banyakkan sahur dgn meal replcacement shake formula+oat+apple+higoat+kurma! Sedap dan berkhasiat! For those on diet and trying to consume oat dgn mudah, Cik Ngah sertakan resepi;

Bahan2:
3 scoops of your meal replacement shake formula - I used Herbalife..
3 scoops of organic oat
1 Apple/Avocado
1 Packet of Hi Goat
3 kurma Ajwa (others also can...)
500ml chill water
Note: For those trying to lower down cholesterol boleh campur cinnamon powder!
Cara:
Blend semua bahan sehingga lumat, sedia utk diminum!!!!
Boleh experiment dgn mcm2 fresh fruits....
Selamat berpuasa semua!!!



Tuesday, June 28, 2011

My Sweet Dough for Buns and Rolls - Water Roux Method!

My Petite Cinnamon Roll!!!!!
Before this Cik Ngah never use this method to make buns and rolls. Last week Cik Ngah felt like trying this method that was promoted by Cik Ngah's friend's here Basic Bread Recipe.  True enough this recipe produce nice soft bread!. Cik Ngah made cinnamon and Hazelnut rolls. Here is the recipe;


My Hazelnuts Rolls.....
Ingredients:

300g bread flour

80g all purpose flour
3 tbsp milk  powder 
(Cik Ngah used 1 sachet of hi-goat milk powder)
80g sugar
3 tsp instant yeast
1 A size egg – beat slightly
100 ml water
100g water roux **
1/2 tsp salt
30g butter
30g shortening

Filling for cinnamon rolls;
Butter - softened
Brown sugar
Cinnamon Powder
Raisins


Filling for Hazelnut rolls;
Butter - softened
Brown sugar
Hazelnut Paste
Raisins
Method:
  1. Add water, egg, salt and water roux into Bread Maker pan and then add flour, milk powder, sugar and instant yeast.
  2. Select BASIC DOUGH on the BM and press ON. Once the dough is formed, add the butter and shortening. Wait until the whole cycle complete.
  3. Punch down the dough, gives it a few knead and divide the dough into 2 equal portions.
  4. Roll the dough to rectangle shape.
  5. Brush the dough with butter, sprinkle the dough evenly with brown sugar, follow by cinnamon powder then raisains, leaving 1/2-inch border.Press the filling frimly into the dough.
  6. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Slice the dough into pieces (9-10 pieces)
  7. Place the slices in big muffin paper cup and onto the pan, or you can used grease pan. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.
  8. Bake in a preheated oven at 180C about 15-20 mins or until golden brown
  9. Quickly brush the buns with butter while it is still hot!.
** Water Roux:
50g All purpose flour
250ml water
Preparation for the Water-Roux
1. Mix the flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it become thick and glossy. Remove from heat; place a cling film over the paste and leave until lukewarm, or room temperature, before using. This water roux can be kept in an airtight container after cooling in the refrigerator for max of 3 days.

Update: Scalding Method;
1. Pour 250ml boiling water into a bowl filled with 50g flour and whisk  thoroughly until combined. 
2.  Ready to use when it is in lukewarm state.

Monday, June 27, 2011

My Premium Telur Dadar

Delicious to eat with sambal belacan!...
Last month, Cik Ngah and office mates had organized pot luck for Friday Lunch. Cik Ngah was assigned to make sambal belacan and telur dadar! 

Well, Cik Ngah thot this is the time to try cooking telur dadar with Mayonnaise as advertised on TV. The result? The telur dadar was delicious but not that presentable! Very difficult to flip as it was very soft!

So my advise for those who wanna try, do make the telur dadar in smaller version for easier handling!

Ingredients;
5 size B eggs
5 tbsp Mayonnaise
1 cube chicken stock without MSG - dissolve in 1-2 tbsp warm water
1/2 tsp ground black pepper
1/4 tsp ground white pepper
1/2 tsp salt - optional
3 red chillies - sliced (to taste actually, if you like it hot, add more chilies or you can use bird eye chillies)
1 big yellow onion - sliced
3 stalks spring onion - chopped
1-2 stalks chinese celery (daun sup) - chopped
2 tbsp butter or olive oil for frying
Preparations;
  1. Whisk eggs with mayonaise, chicken stock, peppers and salt (if using) until well blended.
  2. Add chillies, onion, spring onion and chinese celery to the egg mixture and mixed until well combined.
  3. Heat butter/olive oil in non-stick pan, pour egg mixture and cook with slow fire.
  4. When brownish, flip the egg to cook the other side.
Note: Cik Ngah did not use any salt when making this telur dadar and it taste just fine!

Tuesday, May 31, 2011

My Strawberry Surprise Cupcake/Cake

Strawberry Surprise Cupcakes
Cik Ngah really love these cupcakes, so delicious for those who love a richer flavoured cakes. In this case the taste of coconuts and nuts with strawberry dominating the flavour..!
Cik Ngah found the recipe on the net when Cik Ngah was googling for Strawberry cake and cupcakes recipe.

Cik Ngah had actually baked these cupcakes twice! The cake version Cik Ngah baked for a dear friend's birthday and had actually received order for these cupcakes! Here is the recipe:

Ingredients;
Cupcake/Cake
The cake version....
1 box white or yellow cake mix (approx. 18lbs)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh strawberries 
1 cup chopped pecans/macadamias
Strawberry Cream Cheese Icing
200g cream cheese, room temprature
50g butter, room temperature
The cake ingredients......
1 teaspoon vanilla
1/2 cup chopped pecans/macadamias (optional)
1/2 cup strawberries, mashed (drain and reserve juice)
4 cups sifted powdered sugar
Method/Preparation:
  1. Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. 
  2. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done...(I used loaf pan!)
  3. Or you can bake as cupcakes, use icream scoop to spoon the batter into cups.
  4. To make the frosting, cream together cream cheese and butter; mix in vanilla and powdered sugar until firm but spreadable.
  5. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top. 
  6. Store cake in an airtight container or wrapping; refrigerate.

Fresh from oven...

Monday, May 23, 2011

Winner Domestic Diva Awards 2010 ''Best in Home & Food"

Best Butter...
Cik Ngah had surely missed the issue of The Malaysian Women Weekly magazine which list the Winner of Domestic Diva Awards 1020 " Best in Home & Food". When Cik Ngah bought May 2011 issue, there is an advert by SCS Butter that they won the butter category. So now for baking using butter Cik Ngah know that SCS is the chosen one!

So Cik Ngah googled for other categories and only found a few, which Cik Ngah gonna list here in my blog!!.

1) Best Ready to Eat Frozen Meat - Ayamas Golden Nugget 


2) Best Processed Meat - AYAMAS Chicken Frankfurter Cheese

3) Best Ready to Eat Canned Food - Ayam Brand Tuna

Those were the only items Cik Ngah found on the internet!!! And Cik Ngah also found the similar award by Singapore Women Weekly magazine;

1) Best Cooking Oil - Naturel Sunflower Oil (2011)

2) Best Olive Oil - Naturel Pure Olive Oil (2010)

3) Best Fish Sauce - Knife Thai Fish Sauce (2011)


Cik Ngah would love to find out more of the winners.....