Thursday, October 11, 2012

My Instant Cekodok Durian (Durian Fritters)

My Instant Cekodok Durian.....
Cik Ngah bukan suka sangat makan durian. Tapi Hubby sangat suka. Selalulah kena teman dia makan durian. On my side of the family, durian ni dibuat macam-macam; roti canai durian, cekodok durian, pulut durian dan sebagainya. Belah mertua pulak byk dijadikan lauk, santan durian, masak tempoyak...

So Cik Ngah introduce cekodok durian kat dia org. Cik Ngah buat ni masa bulan puasa lepas, first day puasa berbuka dirumah mertua. Lambat update sebab tak jumpa cari gambar!! Seperti biasa Cik Ngah punya version ni, instant punya... 

Alhamdulillah. they liked it, something new dia org tak pernah makan.. Resepinya? Jeng, jeng jeng...


1 packet tepung cucur ADABI - Lemak Manis
1 cawan isi durian - jangan lenyek! 
Air mengikut sukatan di packet
Minyak utk menggoreng

Cara Memasak;
  1. Panaskan minyak.
  2. Bancuh tepung cucur dengan air sehingga sebati.
  3. Masukkan isi durian kacau rata, tapi jangan sehingga menghancurkan isi durian.
  4. Dengan jari , cedok adunan cekodok dan pastikan isi durian ada dalam adunan tu dan letakkan dalam minyak panas serta goreng sehingga kekuningan.
  5. Mesti menggunakan tangan utk membentuk cekodok yang bulat..
  1. Untuk membuat Cekodok Pisang;
    • 1 cawan pisang lenyek (ganti durian)
    • 1 cawan shredded coconut.
    • Air dikurangkan, masuk sikit2

Monday, September 3, 2012

My Peanut Butter Cuppies

My Peanut Butter Cuppies
The story behind this recipe was that it was supposed to be Peanut Butter Balls! Being very novice in dealing with chocolate cooking, I was having difficult time to coat the balls to make Peanut Butter Balls. 

Unsuccessful to make chocolate coated balls, I put the balls in paper cups and pour the melted chocolate! Voila... My Peanut Butter Cups.. 

The taste of the cuppies depend on the chocolate and peanut butter we use. So get a good quality chocolate and peanut butter....

Here is the mix and match recipe, Cik Ngah version;

1 1/2 cup confectioner's sugar, sifted
3 cup finely ground Kellogg Cornflakes 
2 cup crunchy organic peanut butter - I use Cosway
1/2 cup (113g) butter, softened

2 bag of 12 oz Hershey semisweet chocolate chips
70 g butter

Preparation Instructions

  1. In bowl of stand mixer fitted with paddle, mix confectioner's sugar, peanut butter and butter together on low speed. Add cornflake and mix on low speed until combined and a dough-like mixture forms. [Note: if mixing by hand, mix peanut butter into dry ingredients with your hands.]
  2. You can add more cornflakes if the dough is too sticky.
  3. Form a ball big enough to fit the mini paper cup. Freeze the balls.
  4. Melt chocolate in double boiler over low heat. When chocolate is completely melted,  cut the balls into two and place in paper cups...
  5. Repeat with remaining balls. Chill until chocolate is set.
  6. If not serving immediately, transfer to airtight container and keep refrigerated.
  1. Get adventurous...How about Spicy Dark Chocolate Peanut Butter Cups.. add 1 tsp of Baba's chilli powder to the chocolate 
  2. Peanut butter balls with fruit jelly filling?
  3. Peanut butter balls with shredded coconut?

Thursday, August 30, 2012

My Ispahan Cupcake

My mini Ispahan Cupcakes.....
This post is long overdue..Cik Ngah made this on 28th May for a pot luck even at the office. Been keeping the recipe for quite sometime. This recipe is inspired by Pierre Hermes

This cupcake is a delicate combination of rose, raspberry and lychee. Superb combination of taste!


1 1/2 cups self-rising flour
1 cup all-purpose flour
1/4 cup ground almonds
I block of anchor/scs (226g) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
3/4 cup milk
1/4 cup rose water
1 tsp rose essence (if available)
24 whole lychees (or 24 halves if they are big)


  1. Preheat oven to 350 degrees. 
  2. Spray 24 cupcake liners with cooking spray and set them on a baking sheet.In a small bowl, combine the flours and set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 
  4. Add the sugar gradually and beat until fluffy, about 3 minutes. 
  5. Add the eggs, one at a time, beating well after each addition. 
  6. Add the dry ingredients in three parts, alternating with the milk and rose water. Do not overbeat.
  7. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. 
  8. Carefully spoon half the batter into the liners, place one lychee int he center and top with the remaining batter, leaving a two inch space to the top as the cupcake will rise. 
  9. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. 
  10. Cool completely before frosting.


1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups powdered sugar sifted
1/2 cup raspberry puree (run enough fresh raspberries in the blender to make up 1/2 cup)
or use 1.5 cups powdered sugar with 1/2 cup raspberry jam.

In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Fill a pastry bag fitted with a plain tip with the frosting and pipe on the cupcakes. Top with a fresh raspberry.

Adapted from :

Note: I did not use the above frosting, instead I use lychee flavoured butter cream and put raspberry puree in the middle.

Thursday, July 19, 2012

My Pasta/Spaghetti Aglio Olio

My Pasta Aglio Olio.......
Cik Ngah heard several times about this recipe, sound so difficult but actually it mean something like pasta with garlic oil!!

Main ingredients are olive oil, garlic and chilli flakes! So the ingredients need to be of the best quality, especially the olive oil. The garlic need to be freshly chopped or minced.

Spaghetti or Pasta can be used with this recipe. Here is my version of Aglio Olio...

Aglio Olio:
1/4 cup extra-virgin olive oil
6 to 8 large cloves garlic, crushed and minced
1 tbsp chilli flakes (more if you like heat!!!)
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
1 cube ikan bilis stock (I used non-msg)
Salt and pepper to taste
500g spaghetti/pasta, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Spicy Shrimp, as an accompaniment (optional)

  1. While the pasta cooks, combine the garlic, olive oil,  and chilli flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  2. Stir in ikan bilis cube, salt and pepper to your taste.
  3. Toss spaghetti in the pan with parsley and the garlic oil.
  4. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad.
Spicy Shrimp:
2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
  1. Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  2. Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. 
  3. Cook shrimp 3 minutes until pink and just firm. 
  4. Remove shrimp to a warm platter and repeat process with remaining shrimp.
Tomato and Onion Salad:
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
  1. Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper.
  2. Let stand while you prepare dinner, about 20 minutes. 
  3. Re-toss and serve salad with your pasta
Cook's Notes:
  1. Prepare the shrimp while the pasta is cooking.
  2. Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  3. If you wanna omit the spicy shrimp, add shrimp to your pasta! Toss in peeled shrimp (200g) before seasoning your garlic oil.

Monday, May 28, 2012

My Spicy Potato Salad

My Spicy Potato Salad......
Cik Ngah had had this potato salad a few times at office pot-luck gathering. It usually served with Chicken-in-a-Bag dish! So when Cik Ngah volunteered to make chicken roast, this side dish came into the picture.

Armed with Google, Cik Ngah found recipe that is spicy and suitable for our asian taste. For the Dijon mustard Cik Ngah use homemade. Will update recipe in the next post.

My Spicy Potato Salad recipe is as follow;


2 1/2 pounds gold potatoes, peeled
4 large eggs, hard cooked, peeled, chopped
1/3 cup chopped red onion
1/3 cup chopped green peppers
1/3 cup chopped red peppers
1/3 cup chopped yellow peppers
3 green chilies. chopped
1/2 cup mayonnaise, or as desired
2 tblsp Dijon mustard 
3 tblsp chopped dill 
2 tblsp chopped chives
tblsp  lime juice
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 tsp chili powder
Chopped parsley for garnish.


  1. Wash and put potatoes and egg in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and boil gently for about 15 to 20 minutes, or until fork-tender. 
  2. Drain and let cool completely. When the potatoes are completely cooled, peeled and cut into bite-size chunks.
  3. Skin the eggs and chopped.
  4. In a large bowl, combine the potatoes, chopped eggs, onion, peppers and chilies.
  5. Combine the mayonnaise with mustard, dill, chives, lime juice, and seasonings. Add to the potato salad and mix until well blended. If desired, add more mayonnaise.
  6. If desired, garnish with chopped fresh parsley.

My Spicy Rosemary Chicken Roast

My Spicy Rosemary Chicken Roast
The Wan Lijah's grandkids residing in Klang Valey decided to held a bitrhday luch for May's birthday guys and ladies! Pot luck gathering. So, thinking that I still had the Mc Cormick - Rosemary Chicken marinate I volunteered to make Rosemary chicken roast.

Back at home, I discovered that I actually did not have the marinate!! Alhamdulillah however I did have the fresh herbs; rosemary, dill, thyme, oregano and lemon! (bought these herbs for potato salad actually!!) So as always Cik Ngah googled recipe for rosemary chicken roast. Mix and match the recipe and My Spicy Rosemary Chicken Roast was born!!! he he he...

Served with My Potato Salad.....
Here is my mix and match recipe.....


1 whole chicken, cut into 2
2 tbsp fresh rosemary, chopped
2 tbsp lemon juice
2 tbsp garlic, minced
1 small yellow onion, cut into 4
1/2 tsp black pepper, fresh cracke
1 tsp hot cayene powder
2 tbsp olive oil
2 tbsp dijon mustard
1 tbsp honey

12 cups water, cold
1/2 cup salt

Roast chicken residue and onions
1 cup chicken broth (1 cup water plus 1 cube non-msg chicken stock)
1/3 cup mayonnaise
1 tsp corn starch
Salt and pepper to taste

1.   In a large non-reactive, nonporous container with lid, like a glass jar, mix salt into cold water and dissolve completely to make brine. Submerge chicken into brine. Cover with lid. Refrigerate and brine for 2 hours.
2.  Adjust oven rack to lower middle position and preheat oven to 375° F. Remove chicken from brine. Rinse in cold water. Pat dry with paper towels so the skin can get golden brown and crispy.
3.  Combine all ingredients in a small bowl. Rub mixture all over outside and under the skins of the chicken. Marinate in a close container or zipped plastic bag for at least 1 hour.
4.  Spray non-stick cooking oil onto wire rack and place wire rack in a large baking pan. Arrange the chicken onto the wire rack. Stuff the onions cut into the chicken halves. Tuck in all wing tips so they don't burn.
5.  Bake at 375° F for 1 hour. Then broil for 3 minutes to get skin crispy.
6. Remove roasting pan from oven and let rosemary chickens rest for 5 minutes. 
7. Pureed the roast onion and chicken residue (from the baking pan) with chicken broth and mayonnaise.
8. Heat the gravy in sauce pan and bring to boil.
9. Add salt and pepper to taste and lastly combine the corn starch to thicken the gravy.
10. Serve roast chicken with gravy.

Thursday, May 24, 2012

My Death by Chocolate Cheese Cake

My Death by Chocolate Cheesecake......
I have installed iFood in my phone and came across the recipe and video in iFood. iFood became 1 more application in my phone that I can use during my 'waiting time' and also when accompanying hubby to his badminton game.. Previously only Facebook, but now I have iFood and also foodgawker....yeyy!!!

Back to this recipe, I baked for 2 birthday occasions and Alhamdulillah, they were deliciously great! This is definitely a keeper for cheese and chocolate lover......

100g butter, melted
250g crushed oreo cookies (with chocolate cream)

500g Cream cheese, room temperature
2 tbsp plain flour
1 cup caster sugar
3 eggs separated
100ml sour cream
1 tbsp grated lemon rind
3 tbsp lemon juice

Need to improve the side base...
too thick and not even....
4 oz white chocolate, melted
4 oz bitter-sweet chocolate, melted
4 oz dark chocolate, cut into chunks
12 oreo cookies cut into chunks

8 oz dark chocolate, chopped
1 cup whipping cream
2 tablespoon light corn syrup

  1. Grind oreo cookies with melted butter thoroughly and press into 9 inches springform tin and set aside.
  2. Beat egg whites until hard peak form divide into 2.
  3. Beat cream cheese with flour, caster sugar, egg yolks, lemon rind and juice, and sour cream until light and fluffy.
  4. Divide into 2. Whisk in melted white chocolate into one and melted bitter-sweet chocolate into another half.
  5. Stir in chocolate chunks into the white chocolate mixture and oreo chunks into the bitter-sweet chocolate mixture.
  6. Mix well with egg whites and pour the cheese mixture into 3 parts alternately with the white and bitter-sweet.
  7. Bake for 40 minutes and then check, it should be set but slightly wobbly in the center. Leave in the tin to cool.
  8. Refrigerate over night.
  9. Heat the whipping cream, remove and add chopped chocolate and corn syrup.
  10. Whisk until all chocolates are melt. Continue whisking until the chocolate ganache is cool.
  11. Pour the ganache onto the cooled cheesecake and decorate with chocolate curls.
The slice....

Friday, May 11, 2012

My Minestrone Soup

My Minestrone Soup
It has been a while since Cik Ngah  last cooked something new! Been keeping the recipe for a while and  last week bought the ingredients and had only managed to do this on last Wednesday nite! 

Verdit? Easy recipe and delicious. I just wonder why I did not try this any sooner? If I want to have this, I need to find the restaurant that have this soup! Luckily I can find this at a cafe in my office lobby..Hemm I guest that is why!!!

Here is the recipe that Cik Ngah took from internet but could not trace where did Cik Ngah took it from...


2 tblsp extra-virgin olive oil
1 large yellow onion, cubed
4 cloves of garlic, minced
2 stalks of celery, diced
1 large carrot, diced
1.5 cup green beans, trimmed and cut into 0.5 inch pieces
1 tablespoon Italian Seasoning/Italian Herbs - Cik Ngah use Mc Cormick
Salt and freshly ground pepper to taste
2 14 oz can diced tomato
1 14 oz can crush tomatoes or 5 medium tomatoes,blended
1 14 oz can of kidney beans
1 cup pasta of your choice
6 cups chicken broth or 6 cups water plus 2 cubes non-msg chicken stock

1/2 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil


  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the onion and cook until translucent.
  3. Add the garlic and continue sautéing until fragrant.
  4. Add celery and carrot and cook until they begin to soften.
  5. Stir in green beans, italian herbs and pepper.
  6. Add all tomatoes and the chicken broth and bring to boil. 
  7. Reduce the heat to medium low and simmer for about 10 minutes.
  8. Stir in kidney beans and pasta and cook until pasta is tender.
  9. Season to taste with salt.

Tuesday, March 27, 2012

My Chocolate Indulgence

Chocolate Indulgence with Banana Filling...
Before I attended a demo class at Bagus Kota Damansara, I have attempted 2 times to make this cake. Taste wise was ok, but failed to make nice and fluffy chocolate & white chocolate mousse filling as well as the shining chocolate ganache. Ohh, and I made them into cupcakes!!

After the class, and with the recipe in hand, I push myself to bake this shiny and delicious Chocolate Indulgence with Banana filling.. First attempt of making layer cake! Got the tips of slicing even layer of cakes during the demo class!!! You have to have the turntable and the right knife!!! Enough said, Here is the recipe;

First slice commissioned by Hubby!!!

5 size A or 6 size B egg whites
1/2 tsp cream of tartar
75g castor sugar

Cake Mix
5 size A or 6 size B egg yolks
45g castor sugar
30g dark cocoa powder
3/4 cup warm water
1/2 cup corn oil
1 tsp soda of bicarbonate
130g cake flour (superfine or rose flour can also be used)
1.4 tsp vanilla essence

Chocolate Mouse Filling
150 g cooking chocolate (can also use 1/2 bitter + 1/2 milk)
2 tblsp coffee
1 cup non-dairy whipping cream
(If making the white chocolate mouse too, halves the recipe for each chocolate)

Chocolate Ganache
150g bitter sweet chocolate
100g milk chocolate
100 ml whipping cream
100g liquid glucose


Cake Mix & Meringue;
  1. Sift cake flour with soda about 3 times. Set aside
  2. Mix warm water with cocoa powder into a paste.
  3. Add sugar, egg yolk and vanilla, continue mixing.
  4. Add flour and mix until well combined.
  5. Add oil and also mixed well. Set aside.
  6. Beat egg whites and cream of tartar with high speed until egg whites form a bubble.
  7. Then add sugar little by little and continue whisking at high speed until stiff peak.
  8. Add cake mixture to the meringue and mix well.
  9. Bake in 8 inches round lined cake tin at 140-150 Celsius until cake is done.
Chocolate/White Chocolate Mousse Filling;
  1. Chop the chocolate thinly. Melt chocolate using double boiler. Stir to expedite melting.
  2. When there are no more lumps, remove from double boiler add coffee granules and continue stirring and to let the melted chocolate cool.
  3. Beat fresh cream until hard peak, incorporate the melted chocolate and mix well.
Chocolate Ganache
  1. Chop the chocolate thinly and melt the chocolate using double boiler.
  2. Stirring the chocolate continuously to smooth out the chocolate.
  3. When there are no more lumps, add whipping cream and mix well.
  4. Next, add liquid glucose continue stirring until well combined, remove from double boiler.
  5. Stir the chocolate occasionally to let it cool faster.

Assembling the Cake

  1. Slice the cake into 3 or 4 layers.
  2. Spread a portion of white chocolate mousse, top with a layer of cake, spread with chocolate mousse, top with cake. Repeat to finish off the layers. Spare mouse for cake coating.
  3. Coat the whole cake with a thin layer of the mousse or chocolate butter cream evenly. 
  4. Refrigerate cake for about 2-3 hours until set.
  5. Place cake on a wire rack, pour over chocolate ganache and decorate with snow powder.

Thursday, February 23, 2012

My Tuna Curry Puff

My Tuna Curry Puff....
Cik Ngah dah 2 kali buat this super easy savoury puff. Baru hari ni teringat nak update the recipe!

Resepi mesti jadi punya! Jom usha resepinya;


1 pack Flexi Pastry (Jenama Kawan)
250g kentang dibuang kulit dan potong kiub
1 pack kuah kari ikan segera (Jenama Aliff)
1 tin tuna chunk in olive oil
1 biji bawang besar dipotong dadu
Sedikit daun kari
2 sudu besar minyak utk menumis
Garam dan Gula secukup rasa
Flexi Pastry....Plain
Telur kuning

  1. Tumis bawang dadu dab daun kari sehingga naik bau.
  2. Masukkan kuah kari ikan, masak seketika.
  3. Masukkan kentang  dan tambah sedikit air utk masak kentang sehingga empuk.
  4. Masukkan tuna, gaul rata, tambah garam dan gula jika perlu
  5. Inti ini hendaklah dimasak sehingga tidak berkuah.
  6. Potong pastri kepada empat segi empat.
  7. Sapu mentega, letak inti dan lipat menjadi segitiga.
  8. Kemaskan tepi puff menggunakan garpu.
  9. Sapukan telur kuning diatas puff dan bakar pada suhu 180C sehingga warna keemasan.
  10. Kuah Kari Aliff....
  11. Boleh disejuk beku, gunakan plastik yg disediakan utk membalut puff

Monday, February 20, 2012

My Baking Tips

Cik Ngah will update this entry from time to time to note any baking tips that Cik Ngah came across during my adventure in baking.

Measurement Conversion;

Butter to oil replacement;

Weight Conversion

Ingredients Substitute

Storing Ingredients
  1. Egg whites 
    • Pour them into a freezer container, seal tightly, label with the number of egg whites and the date, and freeze. 
    • Use within 4 months
    •  Thaw eggs in the refrigerator and use them as soon as they are thawed
    • Substitute 2 tbsp (30 mL) thawed egg whites for 1 large egg
  2. Egg yolks 
    • beat in either 1/8 tsp (0.5 mL) salt or 1-1/2 tsp (7 mL) sugar or corn syrup per 1/4 cup (50 mL) egg yolks (about 4 yolks).
    •  Label freezer container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for desserts and baking) and freeze. 
    • Use within 4 months
    • Thaw eggs in the refrigerator and use them as soon as they are thawed
    • Substitute 1 tbsp (15 mL) thawed yolks for 1 large fresh yolk.
  3. Grated Lemon or Orange zest - freeze in a closed container

Butter Cream Recipe

  1. Recipe 1
    • 2.5kg Sugar
    • 1.5kg Water
      • Boil the above ingredients to make syrup
    • 1kg Krimwell
    • 250g butter
    • 250ml syrup
    • 5 tsps Vanilla
      • Beat butter and krimwell until fluffy
      • Add syrup little by little
  2. Recipe 2 (White Butter Cream)
    • 500g Krimwell
    • 500g shortening
    • 500g icing sugar
    • 5 tbls condensed milk (susu pekat manis)
    • 5 tsps Clear Vanilla
      • Beat Krimwell and shortening until fluffy
      • Add icing sugar gradually
      • Add Vanilla
  3. Recipe 3
    • 500g Krimwell
    • 500g Butter 
    • 500g Icing Sugar
    • 5 tsps Vanilla

Chocolate Ganache
  1. Recipe 1
    • 250g Cooking Chocolate
    • 100ml Whipping Cream
    • 100g Liquid Glucose
      • Chop the chocolate thinly
      • Melt chocolate using double boiling until no lump exist.
      • Add whipping cream, mixed well and turn off the fire.
      • Lastly add liquid glucose, continue stirring until well combined.
  2. Recipe 2
    • 100g Milk Chocolate
    • 100g Bitter Chocolate
    • 1.5 Cup Whipping Cream
    • 2 tbls Butter
      • Heat cream, add in chocolate and cook until chocolate melts.
      • Stir in butter and cool to pouring consistency.
Cream Cheese
  1. Recipe 1
    • 375g Cream Cheese
    • 50g icing sugar sifted
    • 2 tsps Vanilla
    • 150g Butter
      • Beat cream cheese and butter until fluffy
      • Add sifted icing sugar and vanilla
  2. Recipe 2

My Italian Cream Cake

My Italian Cream Cake.....
This is first time ever Cik Ngah baked a cake, iced and decorate! Usually I would convert the cake to cupcakes, easier to decorate and eat! I am still an amateur in baking whole cake, as I could not control my oven to bake a nice even cake. I would always have trouble in getting the cake evenly cook without burning the cake side! Sigh...

Last week Cik Ngah attended a demo class on Red Velvet Cheesecake, Chocolate Indulgence and Red Velvet Cupcakes. In the class the chef gave tips to control the oven and bake a whole cake nicely. Keep the oven temperature at 140-150 degrees, depending on your oven. Mine would bake a nicely at 150-160 degrees. Usually I would follow the recipe which usually call for 180 degrees! Lesson learn....!

Love this picture......
The cupcake versions....
Back to the recipe, I was goggling for a recipe of Cream Cheese topping when I came across the Italian Cream Cake, the ingredients fascinated me, combination of shredded coconuts and pecans! And I have the ingredients in my fridge. After analysing a few recipe I used the one with olive oil since it is Italian cake right? Reduce the sugar and add chopped maraschino cherries..

Verdict, the cake is delicious even when eaten on its own, i.e without the cream cheese. It would be a delightful treat for those who loves cream cheese!. So, here's how you made My Italian Cream Cake;
Cik Ngah version of Italian Cream Cake

Cake Batter

2 Cups of Cake Flour (you can also use All Purpose Flour)

1 teaspoon of baking soda 

1 1/2 Cups of Sugar

4 oz Butter (1/2 block of Anchor or SCS Butter)

1/2 Cup of Shredded Coconut

1 Cup of finely chopped Pecans

10 chopped Maraschino Cherries

5 Egg Whites (beat until stiff peaks)

5 Egg Yolks

1/2 Cup of Olive Oil

1 Cup of Buttermilk

1 1/2 teaspoon of Vanilla Extract

Cake Icing

8 oz of Cream Cheese

1/2 Stick of Butter for humid climates

1 teaspoon of buttermilk

1 teaspoon of vanilla extract

4 oz melted white chocolate

4 oz of Powdered Sugar


  1. Pre-heat oven to 150 degrees (C). If your oven browns quickly then take it down 15 to 20 degrees. 
  2. Grease and flour 3 round 8 inches cake pans. Or you can use 1 deep round 8 inches pan.
  3. Toast shredded coconut and pecans and be very careful as they were easy to burn. Set aside.
  4. Sift flour and baking soda and combined with the nuts, coconut and chopped cherries. Mixed well and set aside.
  5. Cream butter with sugar and add vanilla.
  6. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
  7. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
  8. In another bowl beat the egg whites until you have stiff peaks.
  9. With mixer at the lowest speed, fold in the flour mixture until just combined.
  10. Spoon the batter into your 3 pans and make them as even as you can.
  11. Bake until light brown and for about 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).
  12. Once the cakes are done pull them out and let them cool.
  13. After they cool place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).
  14. If you are using the 8 inches deep pan, slice the cake into 3 layers.
  15. Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract and melted white chocolate.
  16. After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
  17. Now start to ice the sides and the top of the cake until covered. Use chopped pecans or coconut to decorate the sides.
  18. Refrigerate the cake until you are going to slice and serve!

  1. I think it would be interesting if we put cherry filling when layering the cake with cream cheese. And if making cupcakes, pipe cherry filling into the cupcakes.
  2. The cake would be very tall cake if using 7 inches cake pan...

Friday, February 17, 2012

My Black Pepper Fried Mee/Spaghetti

My Black Pepper Fried Mee......berasap!!!!
Salam friends and family....

Cik Ngah ni kurang makan daging/beef, kambing lagilah tak boleh nak masyuk mulut! Cannot tahan the smell! So kalau makan burger mesti burger ayam punyer. But the only occasion yang Cik Ngah makan beef burger is during McDonald Prosperity season... Suka sangat.

I believe it is McDonald's black pepper sauce which make the difference! The overpowering delicious sauce is able to hide the beefy smell! Other black pepper sauce Cik Ngah tak suka, most of it ada rasa manis.. And another black pepper sauce yang ok for me is the Maggi punya tu i.e Black Pepper Mix..

Cik Ngah came across Nestle booklet which featuring the above mentioned recipe. So apa lagi Cik Ngah cubalah and it was delicious for those who like black pepper sauce. Jom tengok resepinya, obviously Cik Ngah's versionlah....

Maggi Black Pepper Mix
1 sudu besar minyak masak
2 camca teh bawang putih cincang

Bahan A;
100g bebola ikan, dibelah dua
100g udang, disiang kulit & buang belakang
100g sotong, disiang dan buang kulit dan cecair hitam

Bahan B;
1/4 cawan air ( boleh lebihkan kalau nak mee goreng basah)
1 packet perencah maggi black pepper
2 camca teh kicap pekat lemak masin
1 camca besar oyster sauce
300g spaghetti atau mee kuning
4 batang daun sawi, dipotong
1 cawan taugeh

Cara Memasak;
  1. Panaskan minyak di dalam kuali, tumis bawang putih sehingga naik bau.
  2. Masukkan bahan A dan goreng selama 2 minit.
  3. Masukkan bahan B dan masak sehingga kuah mendidih.
  4. Masukkan spaghetti yang telah direbus atau mee yang sudah dibasuh dan toskan, kacau mesra.
  5. Angkat dan hidangkan...

Tuesday, February 14, 2012

Cik Ngah's B'day 2012

My Birthday Cake
Chocolate Moist Cake Covered with Crushed Oreo Cookies,
Elegant and Classy looking cake and delicious too....
This year's birthday Hubby had booked a candlelight steamboat+BBQ at Coconut Groove Beach Restaurant, PD. It was a surprised! Which had brought some minor cupcake blunder!!! He he he..

I was on leave on my birthday and was keen to bake some new recipe that I heard on a cooking show. So I went window shopping that morning of 2nd Feb 2012. Hubby had taken half day leave and I was to pick him up at lunch time. I bought the must have ingredients for the cuppies that is Raspberry!

So we met during lunch and had our lunch at Jaring. Back at home, since Hubby said that he did not plan to go out, I had proceeded to prepare the White Chocolate and Raspberry Cupcakes. Butter and sugar already in mixing bowl, all dry ingredients have been sifted, suddenly Hubby came out of the bedroom asking me what I was doing! He looked surprised and said we need to quickly performed our Asar prayer and went out. We were to depart to PD after his badminton training!

So I had to packed things up and went out after prayer.. Hu hu hu... butter and sugar was left in the mixing bowl! Back from PD, I had to continue making the cuppies though it was already midnight! The cuppies become soggy...bantat org melayu kata!! But my officemates love them!! So that was the story!

Well back to my birthday, I love the cake, it was moist and chocolatey! The idea of covering the cake with crushed oreo cookies is brilliant, that gave me the idea to bake chocolate cake with chocolate topping covered with crushed oreo cookies! Great idea since I do not know how to nicely and neatly glaze or decorate chocolate cake with chocolate ganache, chocolate cream or chocolate topping!!

Thanks Hubby for a nice birthday dinner......

Happy 2012's Birthday Cik Ngah.....

Wednesday, February 8, 2012

My White Chocolate Raspberry Cupcakes

My White Chocolate Raspberry Cupcake
I love watching cooking programs and last 2 weeks, Cik Ngah watched DC Cupcakes on Astro 711. In that episode, the sisters were requested to prepare cupcakes for the gathering of peoples who are into 'Tattoo' i.e people with tattoo, people in tattoo business etc...

While they are busy preparing the cupcakes, another order came in for Bachelor Party for a bride. The request was for White Chocolate Raspberry cupcakes. Cik Ngah loves the outcome of the cupcakes, white frostings with little pink matinee glass!! 

Cik Ngah googled for the recipe, analysed and picked one. Cik Ngah first attempt to make the cupcake failed! Why? Cik Ngah will narate in the next posting about Cik Ngah's 2012 birthday! 2nd attempt was successful and Cik Ngah's family loves them. Do try making these cupcakes as the result is so rewarding. Raspberry's are perfectly matched with white chocolate and the flavor combinations  are just divine.

Hemmm... they love these cuppies...!
Here's how they are made;

  • 8oz (226g) butter @ room temp.
  • 1 1/4 cup of brown sugar  
  • 1/2 tsp fleur de sal (sea salt)
  • 2 1/2 cup of self raising flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup white chocolate chunks or chocolate chips
  • 2/3 cup chopped raspberries
  • 4 eggs @ room temp.
  • 1/2 cup yogurt or sour cream
  • 2 tsp (5g) vanilla

  • Frosting:

  • 250g confectioners sugar
  • 250g softened butter/vegetable shortening
  • 250g melted white chocolate 
  • 125g softened cream cheese
  • 250g krim well
  • 2 tsp vanilla extract
  • Whole Raspberries for decorations
  1. Sieve flour, baking powder and baking soda.
  2. Mix white chocolate chips and chopped raspberry with the sieved flour and set aside.
  3. Beat the butter, sugar and salt on high until fluffy.
  4. Then add in the rest of the wet ingredients, and stir in the flour mixture at the end.
  5. Bake at 350 for about 15 minutes.
  1. Cream butter and sugar until creamy.
  2. Add in melted white chocolate, continue beating until well blended
  3. Add in cream cheese, krim well and lastly vanilla extract, beat/cream until well blended and fluffy.
  4. Frost the cold cupcakes and top with whole raspberries.
  1. I would recommend using fresh raspberries.
  2. As raspberries are quite expensive here in Malaysia, cut into halves and use the tops to garnish and  chop the bottoms for the cupcakes!
  3. Butter blocks like SCS, Anchor are sold at 8 oz or 226g per block, use these butter blocks for easier measurement.