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.