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...

Bahan-bahan;

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..

NOTE:

1. Untuk membuat Cekodok Pisang;
• 1 cawan pisang lenyek (ganti durian)
• 1 cawan shredded coconut.
• Air dikurangkan, masuk sikit2

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;

Ingredients

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.

NOTE: 

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?

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!

Ingredients;

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)

Description;

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.

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 : http://www.tarteletteblog.com/2008/04/ispahan-cupcakes-and-cookbook-giveaway.html

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