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| Monday, 23-Nov-2009 23:29 |
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COFFEE BUNS
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COFFEE BREAD
Ingredients :
190 g high protein flour (I used multipurpose flour)
50 g sugar
2 g salt
6 g instant dried yeast
1/2 teaspoon bread improver
1 egg yolk
50 g fresh milk
12 g instant coffee (I mixed 2g nescafe granules with 10g hot water)
60 g water roux
1/2 teaspoon cappuchino coffee emulco (I added)
30 g butter
Method : (Breadmaker method)
1. Pour fresh milk into the breadmaker pan. Add in instant coffee, salt, sugar, egg and water roux.
2. Top it with sifted flour, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
5. Remove dough from BM and punch down to release the air. Cut the dough 35g portion each. Make into round balls and leave to rest for 10 minutes.
6. Let the air out of the dough and make into round balls again. Arrange in the prepared tin.
7. Leave to proof till double the size.
8. Bake in a preheated oven at 180 C for 25 minutes or so.
9. Once out of the oven, brush with butter.
Made these cuppies for Ruza. Thanks Ruza for ordering....
And the balance, I brought along when visiting Fatin at her hostel... well enjoyed by Fatin and her friends.....
And these tart shells are for Ila. Thanks dear, for ordering. Hope you like it!
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| Sunday, 15-Nov-2009 09:57 |
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SELAMAT PENGANTIN BARU IDAYU & IRWAN
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When do you actually feel yourself getting old?
Is it when you saw strands of grey hair among all the black ones?
Is it when you celebrate your birthday?
Is it when you saw lines and wrinkles on your face?
Well I guess, for me, I will only realise (though I don't really want to) I am old when I receive wedding invitations from friends! The same goes to my hubby because it was actually him who said this! Haha...
Last Sunday, we were in Teluk Intan, attending our friends, Mr Mahizir & Puan Latifah's daughter's wedding. Congratulations to Nurul Idayu and her hubby Muhammad Irwan. Wishing you the best of life today and in the days to come. Amin...
For the bridegroom...
For the bride....
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| Wednesday, 11-Nov-2009 23:23 |
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ROTI TANGKAP MUAT
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I just love making these........
Recipe to share is something that just pops into my head....
ROTI TANGKAP MUAT
Ingredients :
1 hotdog roll
3 tablespoons currypuff filling
1 egg ~ lightly beaten
a bit of butter
a bit of oil
To garnish :
cabbage ~ thinly sliced
lettuce ~ thinly sliced
Thousand Island
Thai Sweet Chillie
Method :
1. Cut the hotdog roll into half.
2. Mix the currypuff filling with eggs.
3. Spread some butter on the rolls.
4. Heat a bit of oil in a non-stick skillet. When the oil is hot, pour in the currypuff mixture. Let it cook for 2 to 3 minutes.
5. Place the sliced rolls on top of the filling. The inside part facing the filling. Leave for a few minutes so that the filling will stick to the rolls.
6. Turn it upside down and leave for another minute or two.
7. Remove from the skillet and garnish with cabbage, lettuce, thousand island and thai sweet chillie.
8. Ready to serve... yummy!
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| Tuesday, 10-Nov-2009 10:11 |
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SAUSAGE BREAD ROLLS
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I came across this interesting information and would like to share it will all of you out there. Who knows, it might come in handy one day...
| Quote: | How to Be a Shoulder to Cry On
Source : eHow
Step 1 : BE TRUSTWORTHY
Nobody will open up to someone who is not respectable. You have to earn that person's trust by keeping their confidence. Be ready to become a voice of inspiration to the hurting person.
Step 2 : BE AVAILABLE
Being there shows that you care. People always want people they love or trust to be by them, through thick or thin. Your presence is enough to stop the tears from flowing.
Step 3 : BE A LISTENER
At this point, the hurting person has reached catharsis and needs someone just to listen. Be that person. Let the hurting person feel important and free to release their feelings.
Step 4 : BE EMPATHIC
You must put yourself in that person's shoes, in order to understand their hurt. This requires being non-judgmental and in tune with that person's emotions. Being empathic will help you say the right words to sooth their hurt.
Step 5 : BE SINCERE
Being genuine in lending your shoulder proves your integrity to the hurting person. Ulterior motives always ruin what can be a wonderful
relationship. You have to care about people with all sincerity. |
Recipe to share.....
....unfried....
SAUSAGE BREAD ROLLS
Ingredients :
10 Sausages (beef or chicken, to your liking) ~ poached
10 pieces white bread (I love Gardenia)
1 egg ~ lightly whisked
Enough bread crumbs
Oil for frying
For the glue : (Mix to form thick paste)
1 teaspoon flour
a bit of water
Method :
1. Roll thin each piece of bread.
2. Place one sausage on the bread and roll. Put a bit of 'glue' at the end of the bread.
3. Dip the rolls in the egg and coat with bread crumbs.
4. Heat oil in a frying pan and fry till golden brown. This process won't take long.
5. Remove from oil and onto a kitchen towel.
6. Ready to serve.
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| Sunday, 8-Nov-2009 11:11 |
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POTATO PHARATA & SADIN MASAK TUMIS
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Last Tuesday night, I finally tried the Potato Paratha recipe that I came across at Ummi's page. The way she had promoted the recipe, makes me want to really try it out soonest possible. Thanks Ummi for promoting and Newbie123 kat MyR for introducing this recipe to all of us. True as what Ummi had said, the paratha is nice and still soft the next day.
POTATO PARATHA
Source : newbie123
Ingredients : (for 6)
1 1/2 cups flour
3/4 cups water (I used less)
1 teaspoon salt
1 potato (boiled and mashed)
a bunch of fresh corriander ~ chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
salt and black pepper to taste
olive oil
Method for making dough :
1. Mix flour, salt and 1 tablespoon olive oil in a bowl. Knead to form a soft dough. Divide to 6 balls and leave to rest for about 30 minutes.
Method for filling :
1. In a bowl, mix the mashed potato, chopped fresh coriander, cumin seeds, coriander powder, salt and black pepper. Mix well and divide to 6 equal portions.
Method to prepare parathas :
1. Take a small dough and roll flat.
2. Place one portion of the filling in the middle and cover with the dough. (like how you prepare your Pau). Do the same to all the other 5 doughs.
3. Heat a griddle and add a bit of oil.
4. Roll the prepared dough to the thickness of 1cm or so, and place on the griddle.
5. Fry till golden brown and repeat the same with the other side of the paratha.
6.Ready to serve.
Since there's no leftovers gravy, I 'ransacked' MyResipi for anything easy and fast to prepare. Found this simple yet tasty recipe by Uncle Fatah and decided to give it a try. I made the right choice. Thank you Uncle Fatah and MyResipi....
SARDIN MASAK TUMIS
Source : Uncle Fatah
Ingredients : (for 2)
1 small canned sardine in tomato sauce
a bit of tamarid paste
chillie paste
1 onion ~ minced
2 garlic ~ minced
1 stalk curry leaves
salt to taste
Method :
1. Heat a bit of oil in a pot. Add in chillie paste, onion and garlic.
2. Add in the curry leaves. Fry till fragrant.
3. Add in the sardine sauce and tamarind paste. Stir.
4. Lastly add in the sardines and salt if needed.
Have a great and safe weekend everyone....
Take care!
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| Thursday, 5-Nov-2009 03:42 |
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KUIH BAKAR (K.Joayee)
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KUIH BAKAR (K.Joayee)
Source : K.Joayee of MyResipi
Ingredients :
1 cup sugar
1 cup screwpine (pandan) leaves juice (I mixed water with pandan essence)
2 cup flour
2 1/4 cup coconut milk (I used fresh milk )
2 tablespoons butter
3 eggs
1/2 teaspoon salt
green food coloring
sesame seeds
Method :
1. Place sugar, screwpine juice, flour, fresh milk, butter, eggs, salt and green food coloring in a food processor and blend till well mixed.
2. Add a bit of cooking oil into the mould and heat it in the oven.
3. When the mould is ready, pour the mixture into the mould.
4. Sprinkle some sesame seeds on top. I didn't roast the sesame seeds.
5. Bake at 180 C, about 40 to 45minutes or till brown and crispy.
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| Tuesday, 3-Nov-2009 05:12 |
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FRIED MUSHROOMS (Mak Chu)
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Me : I wanted to update my blog yesterday, only to find out that hubby was on leave yesterday....
Q : So what has that got to do with not updating the blog mama?
Me : Well, if Mr Hubby is at home, then I don't have much time to spend on the internet...
Q : Why is that so?
Me : Because we'll be in and out of the house the whole day as hubby wants me to tag along with him, just to anywhere!
Q : Are you complaining mama?
Me : Don't be ridiculous. Of course I AM NOT COMPLAINING....
Q : How come?
Me : Because I LOVE IT! Hahaha... if only we could do that everyday... oh heaven on earth!
...The End...
In the morning, accompanied hubby to the dentist. From there we went to the supermarket to buy our groceries. Wanted to get some Tenggiri but there was none available, so we settled for 3 pieces of Red Snapper and a bit of these and that. Came back and straight to the kitchen....mama's being a good girl yesterday... no curi curi to be infront of the lappy! Hahaha.... These were what we had for lunch....
....plus the fried mushroom below....
Since I have a few things that I wanted to do today (don't ask if I get it done or otherwise ya... I can always plan but whether it'll come to reality or not, only time can tell... hehehe... biasalah mamafami ni...... I'll go straight to the recipe that I've tried recently. Ppsstt... actually I can't decide what to post first... In a way, I am saying that I have tried a couple of recipes these few days.... ahaks.... eksen nya! Sabor je la....
Okay, I think I'll post this easy recipe first. Why this one? Because it's the shortest recipe! Hahaha... mama is getting lazy now..... Mak Chu is the one who taught me how to do this. Only thing, when Mak Chu cooks, it tasted much better than mine yesterday. Not only mine is a bit way too salty, but mine wasn't crunchy as well. When I asked Mak Chu why is mine not crunchy, her answer was... the crunchiness depends on how long we fry the mushrooms and how thick we tore the mushrooms. Mine was chewy but still I enjoyed it to the most, except, I have to take it with rice to reduce the salty taste! Thank you Mak Chu, darling honey bun sugar pop lollipop for sharing the easy and yummy recipe....
FRIED MUSHROOMS
Source : Mak Chu
Ingredients :
200 g Oyster mushrooms - tore to small pieces
2 shallots ~ minced
2 garlic ~ minced
1 tablespoon curry powder (I used Baba's)
salt to taste
Oil for frying
Method :
1. Wash and rinse the oyster mushrooms. Squeeze hard to remove all the liquid.
2. Mix well all the ingredients above, except oil.
3. Heat oil in a pot and fry till golden brown.
4. Ready to serve
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| Friday, 30-Oct-2009 11:11 |
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BASIC BREAD (WENDY KOR) + CONEY SAUCE = CONEY DOGS!
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Who's afraid of thunder and lightning, put up your keyboard!!!
Can you see an XXL lady behind there putting up both her hands and trying to put up her legs as well? That will be me! Hahaha... I am really scared of thunder and lightning...that's my honest confession! I remembered once when I was still a teenager, I was in my room upstairs doing homework. It was raining and suddenly there was a loud thunder. I jumped out of the chair and ran all the way down and straight under the table, where my mom was marking her students' book. I just stayed still under the table near my mom's leg! Mom had a good laugh when I told her what happened! Hahaha... Now that I am married and with kids, they are my 'victim'! The kids will always say,"Apalah mama ni...." Hahaha...
Yesterday evening, when I reached home after sending Syahmi to his tuition place, it rained heavily with lightning and loud thunder. That time, how I regretted sending Syahmi to tuition... hahaha teruk punya mak macam ni... I was all alone with all that loud sound. Closed all the curtains and I stayed put upstairs at the hall. Why there? Because there's no windows. Therefore, I won't be seeing the lightning! To distract myself from the fear, I went through my SAJI and RASA magazines, plus my printout recipes. And yes... I came up with something that I can make for dinner. Well then, the lightning did good to me, in a way.....
I told Syahmi that I'm going to make some Coney Dogs for dinner and he agreed. Since it was still raining and I was just too lazy to go to the shop which is just a few steps away from my house, I decided to bake my own rolls. Furthermore, I have this new bread book that I haven't tested it's reliability. Started in the kitchen at 6.45pm and Syahmi only had his dinner at 9.45pm. But it's worth the wait and the effort! Syahmi enjoyed his Coney Dogs... yes, with an 's' because he not only had one but three of them plus scrambled eggs. All polished. And what did he say about it, "Mom, your Coney Dogs are simply delicious, better than the ones we bought". See how clever my son can 'kipas' me... hahaha... no la, he is sincere, I know. Because for lunch, I had cooked Masak Lemak Cili Api Ayam, and he didn't enjoyed it that much. He said, it's not to his liking. Maybe I put just a bit too much bird eye chillie and he can't take it...
Since it'll be a weekend soon, let me just post both the recipes here....
BASIC BREAD DOUGH
Source : Bread Code (Wendy Kor)
Ingredients A :
500g high protein flour (I just used multipurpose flour)
1 teaspoon instant yeast
Ingredients B :
60g sugar (I lessen it to 50g)
1 teaspoon (5g) salt
1 teaspoon (5g) milk powder
Ingredients C :
1 (50g) egg
250g water
Ingredient D :
50g butter
Method :
1. Put ingredients A in mixer and blend at slow speed for 1 minute. Then add in ingredients B, blend for 1 minute.
2. Add in ingredients C, blend at slow speed for 1 minute than use medium speed to blend 5 minutes till dough-like.
3. Add in ingredient D and continue to blend 10 to 15 minutes, till dough is shiny and springy.
4. Use cling wrap to cover the dough, allow to leaven for 40 to 50 minutes till dough is doubled.
That is the method, copied straight from the book. But I used my bread maker to get the job done for me. What I did was...
1. Pour in the water and the slightly beaten egg into the BM pan. Add sugar.
2. Add in the dried ingredients into the pan, making sure the yeast is not near the salt.
3. Set the BM to basic dough programme and let it do the job it knows best. That will take about 1 1/2 hour or so.
4. Take out the proofed dough and punch down to let the air out. Cut using the dough cutter and weigh about 60 g each.
5. Make into round balls and leave to rest for about 10 minutes.
6. Shape into oval and arrange on the baking tray. Let it proof double the size.
7. Bake in a preheated oven at 180 C for 20 to 25 minutes. Oven temperature may differ.
8. Once out of the oven, brush with butter.
I've made this Coney Sauce once when we were still in Malawi ...nostalgic Malawi..huhuhu.... But yesterday I made a few adjustments. So I'm going to post the version that I had modified from Sandra of Allrecipes dot Com. Thank you so much for sharing it with us...
CONEY SAUCE
Ingredients :
1/2 pound (225g) ground beef (I used Ramly's brand)
1/4 cup water
1/4 cup chopped onion
1 clove garlic, minced
1 cup fresh tomato ~ blended to paste
2 tablespoons tomato sauce
1 tablespoon chili sauce (more, if you like it hot)
a bit of zeal (optional)
salt and sugar to taste
Directions :
1. In a medium skillet over medium high heat, add a bit of oil and saute the ground beef for 10-15 minutes, or until well browned.
2. Break up the meat with a fork until fine.
3. Add the water,onion, garlic, tomato paste, tomato sauce, chili sauce, zeal, sugar and salt.
4. Allow to simmer for 10 minutes or until heated thoroughly.
To assemble into Coney Dogs :
1. Boil the sausages for a few minutes. Remove from the pot and onto a kitchen towel.
2. Cut the hotdog rolls in the middle, and place the sausages.
3. Spoon enough sauce on top. Sprikle with some diced onion.
4. Pipe whatever sauce you like. For Syahmi, it's just the Thousand Island. For me, I added a bit of mustard.
5. Enjoy!
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| Tuesday, 27-Oct-2009 15:03 |
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RAINBOW BUTTER CAKE (CHEF NORAINI)
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This morning, I was out of the house quite early. It's because I have something to settle with the MPSJ. Kak Ana has been kind enough to accompany me. Went to the not so friendly counter and settled whatever I have to settle, as fast as 15 minutes! What a relief! From there, Kak Ana asked if we could go to Mydin. So off to Mydin we went. We actually took our own sweet time there and we shop at ease since there were not many people in the store. Surprised? You should be, huh... Mydin is always crowded UNLESS WE GO THERE WHEN THEY ARE JUST OPENED FOR BUSINESS which was what we actually did just now! Hahaha... that explains, right! Hahaha...
Back from Mydin, I straight away transformed the Ikan Tenggiri that I just bought, into this....
Was so happy to see how Syahmi enjoyed his lunch and dinner... MasyaAllah...
Enough said for now, let me just post a cake recipe that I had recently tested in my kitchen. Got it from Dari Dapur CT . According to her, this recipe came from Chef Noraini Zakaria . Thank you to both ladies for sharing and promoting this recipe. I made this cake for to bring to my brother's house in Bangi.
RAINBOW BUTTER CAKE (Chef Noraini)
Source : Chef Noraini Zakaria
Ingredients :
250 g butter
220 g castor sugar
220 g cake flour (I used multi purpose flour)
4 eggs (grade A)
1 teaspoon baking powder
50 ml evaporated milk (I used fresh milk)
1 teaspoon vanilla essence
Food coloring : Red, Yellow, Green
1 teaspoon cocoa powder
Method :
1. Line the baking tin with greaseproof paper.
2. Cream butter and sugar till fluffy.
3. Add in eggs, one at a time and continue beating.
4. Sift flour and baking powder together. Add into the butter mixture alternately with the milk, ending with flour.
5. Divide mixture into 4 portions. Add the colors and cocoa into each portions.
6. Scoop 2 tablespoons of yellow color onto the center of the baking tin.
7. Top it with 2 tablespoons of pink color onto the center of the yellow batter.
8. Do the same with the green and brown color and repeat the process till all the batter are used.
9. Bake in a preheated oven at 180 C for 45 to 50 minutes.
Note :
Step by step photo, of how to prepare the rainbow layer can be viewed here
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| Saturday, 24-Oct-2009 12:25 |
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ICED COFFEE
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To read more about this Iced Coffee story, please feel free to visit my Spice n Splendour. Have a safe weekend everyone!
Iced Coffee Beverage Recipe - Café Glacé
Source : Mariette Mifflin at About dot Com
Ingredients:
2 teaspoons dry instant coffee - Regular or Decaf
1 teaspoon sugar or sugar substitute
6 to 8 oz milk - your choice of skim, 2%, 3% or whole
6 to 8 Ice cubes
2 tablespoons warm water
1 teaspoon vanilla
1 teaspoon chocolate syrup - optional (I omit)
Method :
1. Measure coffee and sugar or substitute into the cup
2. Add the warm water, stir to dissolve dry ingredients
3. Fill with ice cubes to about 1-1/2 inch from the top of the cup
4. Add milk to 1" from the top - this allows room for blending and expansion
5. Add optional flavoring if you prefer
6. Attach the Blender Blade Assembly
7. Position on the blender and blend for approximately 30-45 seconds
8. Remove and enjoy.
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