RED BEAN CAKE

Ingredients:-

30 floral baking tins

300g red bean paste

7 eggs

300g sugar- I used 210g

2 tbsp honey

350g plain flour

50g corn flour

25g ovalette

2 tsp baking powder

90ml water

1 tsp vanilla essence

100ml oil

50g almond slice

Method:-

Grease each baking cup with a little oil and put in 1 tsp red bean paste. Beat eggs, sugar and honey in a mixer for 2 minutes. add plain flour, corn flour, ovalette and baking powder and mix till fluffy. Add water and vanilla essence. mix well then remove from mixer. pour in 100ml oil and mix well by hand. Pour mixture into baking cups. sprinkle some almond slice on top. Bake in oven for 20 minutes at 175C

Ikan Masak Asam Tumis

Teringin nak makan asam tumis so jalan2 kat blog Noreen-Home cooking and found this recipe but I memandai add something extra to make it all mine taste..

Bahan-bahan:
1 ekor ikan siakap - dipotong 4 atau boleh juga guna ikan apa2 yang disukai
125ml air asam jawa - diambil dari 1 sudu besar asam jawa diperah dengan 1/2 cawan air
1 cawan air
6 batang bendi - dibuang tangkai
sgenggam daun kesum

garam dan gula secukup rasa
1/4 cawan minyak
bunga kantan dan timun cina ( saya tambah)

bahan2 kisar:
4 sudu besar cili kisar
1 sudu besar belacan
6 biji bawang merah
3 ulas bawang putih
1/2 inci kunyit hidup
1 helai daun limau purut

cara:

• panaskan minyak di dalam kuali atau periuk
• tumiskan bahan2 kisar sehingga wangi
• tambah air asam jawa, air serta bendi, timun cina dan renihkan selama 10 min
• masukkan ikan dan daun kesum, bunga kantan
  
• renihkan lagi selama 5-10 min atau sehingga ikan masak
• akhir sekali perasakan dengan garam dan gula secukup rasa
• setelah masak padamkan api
• hidangkan dengan nasi putih dan lauk pauk yang lain

source: chef wan

Strawberry Pavlova

Pavlova (Nigella's recipe)

Ingredients

4 egg whites

16 tbsp caster sugar

1 tsp white vinegar

2 tsp corn flour

1 tsp vanilla essence

150 gm whipped cream

Some strawberries or passion fruit.

Method:

Pre heat the oven at 180 C for 15 minutes.

Put the egg whites in the mixing bowl and use the whisk and whisk the egg white till slightly stiff and gradually add the sugar, whisk till thick and shiny.

Once done, use a spatula and fold in white vinegar, corn flour and vanilla essence.

Use an 8 inc cake tin and draw a circle on the parchment paper. Put the meringue onto the circle and pile into a cake like structure and put into the oven. Once in the oven reduce the oven temperature to 150C and bake for half hour and switch off the oven but let the pavlova cool in the oven.

Once done, turnover the pavlova onto a cake plate and frost with whipped cream. Lastly, put cut or whole strawberries on top of the pavlova.

ASSORTED BUNS

Red Bean Bun












Cinnamon walnut roll












Tuna sandwich roll












Beef cheese sandwich roll

Uhmmm kita duk berjalan2 dari blog ke blog dan hati telah tertambat apabila p berjalan ke blog K Nor tuan empunya blog Secubit Garam. Seronok membaca coretan K Nor dan hati teruja pulak tengok roti-roti di blog K Nor. So ari2 dah sibuk buat roti lah pulak..tu baru cuba basic dough belum lagi yang lain. Memang sedap lah roti hasil resepi ni...anak2 pun suka sangat, terima kasih yer..

BASIC DOUGH

380gm tepung high protein (tpg roti)
3 sudu besar susu tepung
80gm gula castor
3 sudu kecil yis segera
1 bj telur A
100ml air
100gm water roux
1/2 sudu kecil garam
30gm butter
30gm shortening

Cara :

Since I am using the big mixer and bukan bread maker sebab x beli pun..I pun memandai sendiri lah.
I masukkan everything except the butter and shortening tu dalam mixer and mix well on low.Once the dough tu cam dah come together, I add the butter and shortening and the dough becomes lembik and wishy washy. Don't worry continue to mix for at least 10 minutes. It will all settle and come together.
Then once done move to a clean bowl and cover for an hour to let it rise. Once the hour is up, push the dough back down and make into a 50 -60 gm balls or roll, add filling and shape accordingly.

PINDANG IKAN KIKIK

Teringat masa-masa yang muda2 arwah mak suka buat pindang ni..with ikan kikik atau ikan temenung aka ika kembong and kita orang berebut2 makan nasi ngan pindang ni..klu x abis keesokan nya kita cicah dengan roti bakar atau cream crackers yang dipatah2kan dalam mangkuk dan tuang kuah pindang tu diatas....uhmmm sedap lah sangat..

Bahan

8-10 ekor Ikan kikik
1 ibu jari belacan
4 ulas bawang putih
1 biji bawang merah
2 keping asam keping
1 batang serai yg di ketuk
5 biji cili kering
Air 3 cawan
Sedikit serbuk kunyit
Garam secukupnya

Cara:

1. Tumbuk bawang merah, bawang putih, belacan dan cili kering;
2. Masukkan air dalm periok bersama bahan yang di tumbuk, masukkan serai yang telah di ketuk, serbuk kunyit dan asam keping.
3. Biar ia mendidih masukkan ikan dan garam secukupnya.
4. Biar kuah nyer mindidih buatkali kedua dan tutup api.
5. Bolih lah di hidang panas2.

Light Blueberry Cheesecake

I teringin tengok the cheesecake ni bila jalan2 kat blog sue-hasue.blogspot.com and it is as it say a light cheesecake and it uses the cheese slices and I really wanna try to make them. Mine does not turn out as hers but sedap tu sememang nyer sedap. Anak2 i memang suka and sekejap jer dah abis. Terima kasih dan dengan ini saya pun nak c n p jer lah malas nak menaip..Bahan2:

• 300ml susu segar
• 6 keping keju kraft
• 3 biji telur gred A
• 90g gula halus
• 110g tepung gandum
• 1 sudu kecil esen vanilla
• 110g mentega/marjerin
• Blueberry filling secukupnya

Cara2:

1. Panaskan oven pada suhu 180c,gris loyang dgn mentega dan tabur tepung atau alaskan dengan baking paper.
2. Dengan api perlahan,panaskan susu dalam periuk dan masukkan kepingan keju. Kacau sehingga cair dan masukkan mentega/marjerin.Kacau sehingga mencair dan ketepikan.
3. Asingkan putih dan kuning telur(kuning telur diletak di dalam bekas yg agak besar untuk 1 adunan)
4. Pukul putih telur bersama gula halus sehingga menjadi meringue(adunan betul2 ringan sehingga bekas diterbalikkan adunan x tumpah)
5. Pukul kuning telur sehingga berkrim dan tambahkan adunan susu yg dipanaskan tadi..kacau perlahan.
6. Ayakkan tepung gandum ke dalam adunan dan kaup balik sehingga sebati.
7. Setelah itu masukkan adunan meringue dan kaup balik lagi sehingga sekata
8. Masukkan esen vanilla dan sebatikan adunan
9. Ambil loyang yg sudah digris tadi dan masukkan 2 senduk adunan,picitkan blueberry filling (gunakan icing bag atau plastik bersih yg digunting sedikit hujungnya)dengan cara bulatan di sekeliling adunan.
10. Setelah itu cedukkan lagi 2 sudu dan ulang langkah 9 sehingga adunan habis
11. Bakar pada suhu 175c menggunakan kaedah bain marie(letakkan loyang adunan di dalam loyang lebih besar yg berisi air panas ketika membakar) selama 50 minit atau sehingga masak(bergantung pada jenis oven)

Mango with Milk

A tribute to my late Pak aka Dad..my brothers and me grew up in a house surrounded by mangos..so it's like everything mango - just eat them fresh, have them with glutinous rice and santan..yum.yum.., make it into a drink..my late father's favorite past time and most of all he loves this after food. A dessert which is easy to make and always reminds me of my late dad..
Boughts some mangos from Chow Kit but alas some are still not ripe but those lush mushy ripe ones..uhmmm..on a hot day with cold milk..just remove the skin and cut the mangoes anyway u like to..and pour the cold milk (has to be fresh milk only - mine now was low fat but cold) and a sprinkle of salt. uhmmm salvating when I think of them. We really enjoy this simple dessert very2 much.

Kek Pisang Lembab

Again this is CMG's recipe..I always love to browse through his blog for recipes..some jadi and some x jadi..well this one menjadi and sedapppp..

BAHAN-BAHANNYA :-)
250 g tepung gandum*
1 camca teh soda bicarbonate*
1/2 camca teh garam halus*(*digaul rata dan diayak)
15 g ovallate
150 g gula halus
5 biji telur gred A
125 g mentega, dicairkan dan biar sejuk
100 g minyak jagung
225 g pisang emas + 1 camca teh vanilla, dilecek halus


CARA MEMBUATNYA :-)

1. Panaskan oven pada suhu 175C. Lenser bund-pan dengan mentega, tabur tepung rata dan ketuk keluar lebihan tepung. Ketepikan. (kalau guna tin kek warna hitam, turun kan suhu jadi 160C..sebab tin hitam kadar penyerapan haba dia lebih tinggi).
2. Putar gula dengan ovallate hingga sebati, masukkan telur (kesemuanya) dan putar dengan kelajuan tinggi hingga adunan naik dan pekat (seperti adunan baulu). Perlahankan speed dan masukkan pisang lecek, gaul rata.
3. Masukkan tepung berselang seli dengan metega cair + minyak jagung tadi. Buat hingga siap dan gaul rata. Tuang dalam tin yang telah disediakan. Bakar 55 - 60 minit atau hingga masak, mengikut oven masing2.
4. Uji kek dengan mencucuk lidi sate di bahagian tengah kek, jika keluar bersih, tanda kek dah masak. Biar kan kek sejuk sedikit, longgar2kan dari tin dan terbalikkan. Sejukkan sepenuhnya atas jaringan sebelum dihidang....

Roll Tuna Sandwich

Ni CMG nyer recipe di kopi and paste bulat2..memalam ni dah malas..kopi jer hehehe..
sedap dah lama buat baru nak update my blog..

BAHAN DOH :-) – 10 ketul roll tuna sandwich
250 gram tepung roti (high protein flour)
50 gram gula halus @ gula kastor
1/2 camca teh garam halus
10 g susu tepung (mat guna susu "everyday")
1/4 camca teh bread improver
1/4 camca teh bread softerner
30 g telur (pecahkan 1 biji, kacau sedikit dan timbang)
6 gram instant yeast
20 gram mentega
125 ml air suam (kalau guna Breadmaker guna air biasa)

BAHAN INTI TUNA :-)
1 camca besar mentega, dicairkan
1 tin tuna, ditoskan biar kering, lecek hancur
2 1/2 camca besar Mayonnaise
1 biji bawang besar, dadu kecil
1 pokok daun bawang, hiris halus, asingkan sedikit untuk hiasan
1 biji limau kasturi, perah jusnya (optional)
1/2 camca teh lada hitam yang baru dikisar, asingkan sedikit untuk hiasan

CARA MEMBUATNYA :-)
1. UNTUK DOH :- Larutkan yis dalam air suam, biar berbuih. Satukan semua bahan lain kecuali mentega, masukkan bancuhan yis dan gaul rata hingga menjadi doh. Tambah mentega dan terus menguli hingga mendapat doh yang kenyal dan anjal (kurang lebih 20 minit). Bulat2kan doh, letak dalam bekas dan balut dengan plastik bersih, biarkan 45 minit hingga naik. KAEDAH LAIN :- Satukan semua bahan2 untuk doh dalam breadmaker, pilih setting untuk "DOH" dan tekan "ON", tunggu hingga siap (selalunya BM mengambil masa 30 minit menguli dan 1 jam memerap, ikut jenis BM masing2).
2. UNTUK ROLL TUNA SANDWICH :- Satukan semua bahan untuk inti tuna kecuali mentega, kacau rata. Ketepikan. Keluarkan doh, tumbuk untuk membuang udara, tabur sedikit tepung pada meja kerja, dan canai menjadi 4 persegi. Sapu permukaan doh tadi dengan mentega cair rata2. Tuang inti tuna dan ratakan. Tinggalkan sedikit ruang di hujung doh. Gulung seperti swissroll dan ketatkan. Kemas kan bahagian kiri dan kanan gulungan doh dan kerat kepada 10 bahagian sama besar.
3. Susun dalam paper cup jenis bersiaz 4 inci. Tekan sedikit biar rata. Buat hingga siap. Perap 45 minit hingga kembang. Sapu telur (baki dari 30 g tadi), tabut baki hirisan daun bawang dan lada hitam. Bakar dalam oven yang telah dipanaskan pada suhu 190C selama 25 minit atau hingga perang keemasan. Sejukkan atas jaringan sepenuhnya....

Old Fashioned Apple Tart

This is also a recipe I took off the Petite Chef's and it is surprisingly good.

Old Fashioned Apple Tart

Pastry

225g /8oz Self Raising flour (If using plain add a teaspoon of baking powder)
100gms/4oz butter
50gms/2 oz white fat
1 tablespoon icing sugar
Milk to bind

Filling

Three medium cooking apples
Approximately 2-3 tablespoons soft brown sugar
1 teaspoon cinnamon powder

Beaten egg for glazing
Caster sugar to sprinkle on top of the tart
Lemon juice to stop the apples browning

I do my pastry in the food processor
Whizzing the flour and icing sugar together
Add the fats and whizz until like fine breadcrumbs
Then add a little cold milk to combine (It will form a ball)
Add the milk in very small amounts. Easy to add hard to take away and you don't want soggy pastry dough. It should be quite firm
If doing by hand, rub the fats into the flour with your finger tips until it looks like fine breadcrumbs and then stir in a little milk to combine.
Wrap the dough in a plastic bag or cling film and pop in the fridge to rest for a little while.

Pre-heat your oven to 200.C/180.C fan/400.F/Gas.6

Meanwhile peel the apples and slice finely into a bowl. I have an old fashioned box grater with a fine slicing side and use this.
Squeeze over the lemon juice and stir gently to cover the apples.
Sprinkle over the brown sugar and cinnamon and set to the side.
Retrieve the pastry from the fridge and divide in two. One piece to be slightly smaller than the other for the base of the tart.
Grease your tart plate well
Roll out the smaller piece of pastry and place on the plate.
Spread the apple mix on top.
Use the egg wash round the edge of the pastry
Roll out the bigger disc of pastry and place on the top.
Trim the edges and crimp all round to seal.
Cut a little hole on the top to let the steam escape.
Glaze with the beaten egg and pop in the oven for approx. twenty minutes or until golden brown.
Sprinkle over a little caster sugar when it comes out of the oven.
Enjoy

Honey Melon Sago Dessert

Honey Dew Sago Dessert


Dari blog Aunty Yochana, tapi dia taruh macam2..xde stok ingredients yang dia taruh tapi apa pun sedap saja I buat..so esok2 kena ry the full recipe..I think sedap honey dew and ice cream combination nihhh..

Ingredients:

200 gm. Sago (x taruh)
200 gm. sugar (x taruh)
4 cups Water (x taruh)
1 litre of ice-cream (any ice-cream of your preference) I put whipped cream..
- But I like to use Nata De Coco ice-cream
700 gm. of Blended Honey Dew ( x taruh pun)
Some Honey Dew balls


Method:

(1) Boil the sugar and water until sugar dissolves. Cool it.

(2) Soak sago for 10 min., then lightly wash it but before you soak, boil a pot of water. When the water is boiling, pour in the sago and boil till almost transparent. Off the fire, close the cover and let it soak in the hot water until it's completely transparent. Wash the sago until running tap until it's not sticky.

(3) Blend the honey dew and keep some melon balls by using a melon scoop to scoop into balls.

(4) Mix all the ingredients together and keep in the fridge until it's really cold and then serve.

Note: Sweetness is up to individual. I prefer mine to have more ice-cream and normally I will add additional ice-cream and it becomes yummy and creamy.

PUMPKIN PIE

This recipe was taken from the Petite Chef nyer recipes sent by one of the contributors. Easy to make but I think klu I buat lagi I x kan taruh the ground nutmeg and ginger..pening sikit lah rasa dia overpowering sangat..also the recipe pie shell tu pakai lah apa2 recipe yang u suka..I pakai yg taruh shortening tu but I find it too lemak sesangat. Once I find a good pie shell recipe then I will pen it down for all to try..

Pumpkin Pie
2 cups mashed, cooked pumpkin (reviewers suggested using more like 2 1/2 cups)
1 12-oz. can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger (we skipped this; Mom doesn't like ginger)
1/2 tsp. ground nutmeg
1/2 tsp. salt
Pastry for 2 single 9-inch pie crusts

Prepare pastry. Roll out pastry to fill two pie plates. Partially prebake crust to keep it from getting soggy: Line crust with a double thickness of foil. Heat oven to 425 and bake foil-lined crust for 10 minutes. Remove foil and bake an additional 2-4 minutes until crust is just barely starting to brown. Press down any bubbles with a fork. Don't prick the crust, though; you don't want filling leaking through.

In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

BROWNIES

Ni duk try Mama Fahmi nyer resepi Brownies..best jugak rasa nyer..my kids thinks sooo..Mama pakai recipe yang d bawah..mama klu terbuka I nyer blog, minta ampun yerrr kita memang copy paste jerrr..

Source : Angie from Allrecipes

Ingredients :

1/2 cup butter
1/2 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla essence
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Frosting : (I didn't do this)

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8 inch square pan.
3. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
4. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
5. Spread batter into prepared pan.
6. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting:
Combine 3 tablespoons butter, 3 t. ablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

NASI BERYANI KARAM

This was my trial on the recipe I found in CMG nyer blog..jalan-jalan cari resipi and found one I yang I suka. Tapi resipi CMG pakai ayam cuma I pakai daging lembu korban. Tringat pulak rupa hasil nyer cam arwah mak masak nasi daging la pulak. Rasa nyer amat sedap dan pakai banyak bahan sampai I terlupa taruh garam...

Ni dia resepi nyer..

BAHAN UTAMA :-)
2 keping dada ayam saiz besar, potong sederhana besar, cuci dan toskan
1 cawan susu sejat + 1 cawan air
150 g minyak sapi
500 g beras basmathi, cuci dan rendam 30 minit, toskan
2 helai daun pandan
2 batang serai, dititik
1/2 cawan sos tomato
2 biji cili hijau*
2 biji bawang besar*
4 ulas bawang putih*
1 inci halia*
40 g kacang gajus*
30 g kismis*(*dikisar halus)
1 biji bawang besar, hiris
2 ulas bawang putih, hiris
1 batang kayu manis*
1 kuntum bunga lawang*
3 biji buah pelaga*
5 kuntum bunga cengkih*(*bahan tumis)
2 camca besar penuh, rempah beriani

BAHAN-BAHAN TABUR :-)
1/2 cawan kismis
50 g kacang gajus, digoreng hingga kekuningan
3/4 cawan hirisan daun ketumbar
Secubit koma2*
1/3 cawan susu sejat, dipanaskan*(*dicampur)
1/2 cawan bawang goreng
2 helai daun pandan, disimpul

CARA MEMBUATNYA :-)
1. LANGKAH PERTAMA :- Panaskan minyak sapi dalam kuali, hingga cair. Masukkan bawang besar hiris, bawang putih hiris, bahan tumis, serai dan 1 helai daun pandan. Bila harum, masukkan bahan2 kisar, rempah beriani dan sos tomato. Masak hingga terbit minyak.
2. Masukkan ayam dan gaul rata. Tuang susu sejat dan tambah garam secukup rasa (dalam 1 camca teh, kalau kurang boleh tambah lagi), kecilkan api dan masak hingga ayam masak dan kuah pekat, biar kering sedikit. Ketepikan.
3. LANGKAH KEDUA :- Didihkan air (biar byk sedikit), masukkan daun panda. Bila air mendidih, masukkan beras tadi dan masak 5 - 6 minit hingga beras menjadi butiran yang lembut dan tidak keras. Angkat dan toskan.
4. LANGKAH KETIGA :- Sedikan periuk nasi elektrik, dan juga bahan2 tabur. Masukkan 1/3 bahagian nasi tadi, ratakan. Masukkan 1/2 bahagian lauk ayam, tabur gajus, bawang goreng, daun ketumbar, kismis, 1 helai daun pandan dan sudukan bancuhan susu dan koma2 ke beberapa bahagian nasi. Tambah 1/3 bahagian nasi lagi dan lakukan kaedah yang sama.
5. LANGKAH TERAKHIR :- Untuk lapisan terakhir tabur bahan2 lebihan dan tanak sekurang2nya 30 minit menggunakan rice cooker elektrik. Gemburkan nasi dan boleh hidangkan. Tabur bawang goreng dan hirisan daun sup/daun bawang....

Roast Chicken

Woke up and thought what to cook for my Sunday lunch with all the kids at home except for Razak, my son in law, who is away for the day..:( So browsing through recipes and recipes and decided on Roast chicken..a Simple Basil Lemon Roast Chicken..uhmmm went down to discover I don't have enough ingredients..ohh am lazy o make my way to the shop and it is rather late..oh dearr..What I did is a technique I saw Jamie Oliver uses for his roast chicken..pays to sit and watch this short series.

I bought 3 medium sized chicken and got some fresh marjoram. After washing the chicken , put the chicken in a large strainer and let the water from the chicken drips out. Put all three chicken into a big bowl. I took half a cup of light soya sauce and pour all over the chicken.. let it rest for a while.

Take about 3 tablespoon of butter per chicken and slather the butter under the chicken's skin and rub remaining butter all over the chicken.I also added a teaspoon ground black pepper and marjoram whilst rubbing the outside of the chicken and put it breast down on the baking tray. Pour the light soya sauce marinade on the chicken. I also added 3-4 cloves of garlic in the cavity..to give it some flavor..

Bake at 250 C for half hour and bring down to 180 for the balance..my chicken was about 2 kg each so I baked for another 30-40 minutes depending on one's oven. Look at the result..uhmm I totally love the outcome..yummy..

Cheesy Fries

Trying to find a dish o couple with my roast chicken which can be enjoyed by both the adult kids n the young kids..so I browse and found this recipe..works wonders and very good..I love it anyway, thanks to Curlybabes for this lovely dish.and just to tell u I copied and post her recipe here.

Ingredients:-
400g Frozen French fries (get from supermarket)
10 slices of American Cheddar Cheese(or 200g American Cheddar cheese block)
50ml milk
2tbsp sour cream with 1 tsp milk ( I added cream instead..uhmmm yummy..yum)
2 tbsp chopped spring onions (did not put this as none at home)

Method:-
Deep fry fries till golden and crispy
Remove and drain on paper towels.
Arrange on plate. Using a non-stick pot, add cheese, milk to cook. Turn heat to medium heat to simmer for 3-5 minutes, stirring till all turn into liquid form, once its melted into liquid turn off the heat. Pour melted cheese on fries. Whisk sour cream with milk till its creamy. Drizzle on top of melted cheese. Sprinkle spring onions and serve immediately.

Butter Pecan Fudge

This was made a couple of days ago, but because of the heatwave we are experiencing now, I got to keep it in the fridge..it goes soft too fast..maybe need to adjust the recipe for our weather. As it is, sooo yummy but I cannot stand the sweetness.

Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped

DIRECTIONS:
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 6 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.

Easy Tuna Spring Rolls

I made two recipes of these popiahs as my kids loved them very much..I just fried them without any egg wash..really taste good..serve whilst it is hot..u can add chili if u really want it hot..got this from someone's site..been to soo many that it slips my mind..anyway thanks to whoever it is..:)

Ingredients

1 can chilli tuna or any flavour that you like (Ayam Brand)
1 russet potato, cooked and diced
chopped spring onions
popiah skin (small packet)
egg wash
oil for frying

Method
1. Wash and pat dry potato (with skin) and make some holes with a fork. Wrap with paper kitchen towel and cook it in the microwave at high for about 5-8 minutes. Use a satay stick to check doneness
2. When cooked potato is cooled enough to handle, remove skin and dice into small pieces
3. Add diced potatoes into the tuna mixture and mix well
4. Take a teaspoonful and place it at the centre of the popiah skin and fold it. Use the egg wash to seal the popiah
5. Deep fry popiah till golden brown
6. Serve immediatey
You can use any sauce for dipping or even wrap the popiah with salad.

Apam Dot Dot

Bahan-bahan (30 medium cupcake liners) :
3 biji telur - dari peti sejuk
275 gm tepung gandum
220 gm gula halus
150gm susu segar
3 sudu teh baking powder
1 sudu kecil ovallete
Filling blueberry secukupnya (masukkan ke dalam piping bag)

Cara-cara :
1. Masukkan semua bahan apam ke dalam mangkuk mixer dan pukul kelajua maxima selama 6 - 8 minit.
2. Bahagikan adunan kepada beberapa bahagian & titiskan pewarna mengikut citarasa.
3. Masukkan setiap warna ke dalam piping bag (atau beg plastik yang bersih).
4. Picitkan sedikit adunan ke dalam mangkuk kertas yang telah disusun didalam acuan lompang.
5. Picitkan blueberry filling secukupnya.
6. Picitkan lagi adunan yang sama warna sehingga ¾ penuh.
7. Untuk mendapatkan dot dot tu..ambil adunan dan warnakan dengan berlainan warna masukan dalam piping bag,potong hujung kecil je dan buatlah dot dot atas aduan tadi
kukus 15 hingga 20 min dengan api perlahan supaya tak merekah apam kita


Selamat mencuba and terima kasih Sis Lea for the resipi..

Curry Puffs

Again after browsing through her site, I felt like having some Curry Puffs, been some time since I had some. So I made it today as tea time treats..



Here is the recipe if u want to have a go at it..feel free to try it..it is definitely very crispy and nice..


CURRYPUFFS

Ingredients :
500g flour
200 g margarine
cold water (from the refrigerator)
salt to taste

Method :

1. In a large bowl, rub the flour and margarine to resemble bread crumbs.
2. Mix together salt and cold water and stir till salt dissolved. Pour a little at a time into the breadcrumbs.
3. Mix till a soft dough is formed.
4. Roll thin, cut using around cutter or using the brim of a cup, depending on the size that you want.
5. Place the filling in the middle and fold into half moon.
6.Seal the currypuffs and fry till golden brown.

CURRY PUFF FILLING

Ingredients :

1 cup minced chicken or minced meat
1 onion ~ blended
2 garlic ~ chopped
250g potatoes ~ diced
1 onion ~ diced
2 tablespoons curry powder (mix with a bit of water to form a paste)
a bit of water
salt to taste curry leaves ~ for fragrance cooking oil

Method :

1. Boil the diced potato till slightly soft.
2. Heat oil and put in the blended onion, garlic and curry leaves till soft and fragrant.
3. Add in the curry paste and stir well.
4. Add in minced chicken or meat, diced onion, potato, salt and water.
5. When there's no water left, remove from heat and let it cool.

Bread Puding

Browsing thru FB and also visitng some of my friends site, dropped by Mamafami's site..uhmm stuck there for ages..drooling over all the food on her site.

Got this recipe from mamafami's site..thank u..so sedap..thanaks Mama. I pun nak copy and paste jer lah..harap2 dapat izin lah Ma yer..

BREAD PUDDING
Source : Mas and Mamafami

Ingredients :

1 packet agar-agar strip (25g)
1.4 litre water
1 1/2 cup sugar
1 can evaporated milk
6 pieces white bread ~ cut to small cubes
1 nos egg ~ lightly beaten
3 food coloring
1 teaspoon vanilla essence

Method :

1. Soak the bread in evaporated milk and egg. Pour into a blender and blend. Set aside.
2. Cut the agar-agar strips to an inch size and soak for 10 minutes or so. Then boil with 1.4 litre water till agar-agar dissolved. Put through a sieve and pour back into the pot. Add sugar and stir till sugar dilutes.
3. Pour the blended bread mixture into the agar-agar and stir on low fire for a while.
4. Divide to 4 portions. Add a color to each portion and leave one portion as it is.
5. Pour one color at time onto the centre of the tray.
6. Place the tray in the refrigerator to set.
7. Cut and serve.

Happy trying..:P

Kek Kukus Lembut Pisang

Selamat berpuasa semua..ini salah satu resipi kegemaran anak-anak untuk minum petang dan juga berbuka..saya ceduk terus dari blog..curlybabes..terima kasih...
Memang sedap dan lembut, selamat mencuba..

Ingredients:-
(A)
200g ripe bananas mashed(about 2nos)
1/8 tsp vanilla essence
1 tsp bicaronate of soda
a pinch of salt

(B)
3 eggs
100g brown sugar
100g superfine flour(Hong kong flour or anything similar I used Top flour)
1 tsp baking powder
65g corn oil

Top Layer:-
2 eggs
60g castor sugar
25g water
65g superfine flour

Method:-
Mix all ingredients (A) in a mixing bowl and put aside.
Whisk eggs and sugar till fluffy and add in flour which has neen sifted with the baking powder. Stir well. Add in the banana mixture and stir again. Scoop the mixture into moulds which has been grease with oil and steam for 15-20 miniutes.
For top layer- in another bowl whisk eggs and sugar till fluffy, add in water and flour, stir well.
Scoop onto the first layer and steam for another 15-20 miniutes or till cook. Ready.

Tomato Chutney

Ni salah satu peninggalan arwah mak .. mesti terus dinikmati dan mengingati arwah selalu..

Teramat senang dibuat dan teramat sedap dimakan bersama nasi beryani dan yang sewaktu dengan nyer..makan nyer colek2 sikit ajer sebab ia memang manis bangat..

8 biji tomato yang ranum ( masak)
500 gm gula pasir
1 inci kayu manis
3-4 bunga cengkih
1 biji bunga lawang
sedikit air

Masuk semua bahan dalam periuk/kuali..pasang api dan kacau hingga semua gula nyer dah cair.
Kecilkan api dan biar ia mendidih selama 30-45 minit sambil kacau sekali sekala takut gula tu hangit. Klu tomato tu dah lembik dan air gula dah pekat haaa..dah jadi..biar sejuk dan masukkan dalam balang.

Selamat mencuba ..

Ikan Goreng Bersos Tomyam

1 siakap, dibersihkan - di salut kunyit and garam
1 inci halia, di cincang halus
3 biji tomato biji, di belah 6
3 sudu besar sos tiram
3 sudu besar sos tomato
2 sudu besar pes tomyam
2 batang serai, di ketuk
2 biji bawang besar, di potong 6
Minyak untuk menggoreng ikan dan menumis
Garam dan gula secukup rasa

di blender kan
2 labu bawang besar
3 biji bawang putih
1 inci halia

Goreng kan ikan tadi dalam minyak yang penuh. Dah siap di angkat dan masukkan pinggan yang agak dalam sikit.

Sambil ikan di goreng, dalam kuali lain tumis halia yg dicincang halus, tunggu sebentar dan masuk bahan yang diblender tadi. Biar hingga wangi dan masukkan serai yg telah diketuk tadi.

Masukkan sos tomato, sos tiram dan pes tomyam dan kacau hingga sebati. Biar mendidih sekejap. Masukkan tomato dan bawang yang telah di potong 6 tadi dan kacau lagi. Masukkan garam dan gula secukup rasa.

Setelah pekat sikit, tuangkan sos ni ke atas ikan goreng yang telah siap digoreng tadi.

Makan panas dengan nasi putih..selamat mencuba

Mango Trifle

Yes, mango season is back..went to Chow Kit to buy my tempe and stuff..wow thw whole area is full of mangoes..so got to get some.

Mango is actually nice to eat but a taboo as it is loaded with sugar. Not my best friend but then it's nice in small amounts. And I have left over chocolate cake in the fridge..so it's time for trifle...my way..simple yet nice.

Makes 12 small bowls

3 Mangoes, cut into slices
Chocolate cake ..cut into small squares
250 ml pack Whipped cream

Method:

Put the cut chocolate cake into the 12 individual bowls.
Lightly whip the whipped cream and pour the whipped cream over the cake.
Then just top it with cut mangoes and off into the fridge it goes to cool it for 1-2 hours..

Easy to make right..happy trying.. :)

U can vary and put nuts and chocolate sauce on it if u want to..

Fried Prawn Tomyam Meehoon

This is something I ate at my teacher's house and come back n made my own way..


Mee hoon ( Rice vermecilli), 1 packet - soaked in water, drain and rinse with hot water
1/2 kg medium prawns - cleaned, I just clean the head and tail
1 packet of taugeh or 250 gm taugeh (any vegetable as u like - I put 1 bunch of sawi)
3 tbsp tomyam paste
3 tbsp of dark soy sauce
3 tbsp tomato sauce
3 tbsp oyster sauce
1 cube chicken/ikan bilis stock cube
4 shallots (bawang merah)
3 garlic (bawang putih)
2 tbsp cilli paste (cili boh)
Salt to taste
Oil for frying.
Fried shallot for garnish

Method:

Shallots and garlic are blended or cut.
Heat up the wok and oil. Put the blended or cut onions and let it turn slightly brown. Pour in the cilli paste, stock cube, tomyam paste, tomato sauce,salt and dark soy sauce. Add a bit of water and let it simmer for 5-10 minutes.
Once the sauce is simmering for 5 minutes add the mee hoon, taugeh and mix well. Then add the prawns and wait till prawns r cooked then the mee hoon is ready to be serve.
Serve hot with fried shallots garnishing.

Fish Head Soup

Ingredients

Fish head - a good size Kurau head
20 pieces of parang fish balls - cut into half or leave it whole
Soo hoon - soaked in water till soft
10-15 pieces of parang fish crackers (not fried)
2 onions - quartered
2 shallots - thinly sliced
3 garlic - thinly sliced
1-2 inches of ginger - sliced
1 ikan bilis stock cube
Fresh chinese parsley, cut about 1 inch length
Fresh spring onions, cut about 1 inch length
Salt and white pepper to taste
2 tbsp cooking oil
1.5 litres water

Method:

Heat up the pot and put the shallots and garlic. Fry till fragrant and pour in the water for the soup. Let the soup boil. Mention put in the ikan bilis stock and ginger.
Once soup is boil put the fish balls, fish crackers, soo hoon and onions into the soup. Once the soup boil again put in the fish head. Add salt and pepper and let it simmer for 10 minutes.
The fish head soup is ready to be served. Put the cut chinese parsley and spring onions before sending the soup to the table..(I forgot mine hehehe)

Pilaf Rice

Sorry xde image..lupa ambik gambar tadi..uhuuuu

The recipe is really easy and very good..makan sampai x bolih berenti..once again I forgot where I copy the recipe from..

Ingredients :~

• 2 cups of Basmathi rice ~ washed and soaked in water for abt 3o minutes
• 6 tbsp of butter
• 3 cloves
• 4 cardamom pods
• 2 bay leaves
• 1 tsp salt
• 3 cups of water
• a few drops of yellow, green and red food colouring

Cooking methods :~ Using electric rice cooker

1. Wash the basmathi rice and drain well. Leave it aside.
2. Melt butter in a wok and add the cloves, cardamom pods, bay leaves and salt. Stir-fry awhile and add the washed basmathi rice. Mix together in a lower heat.
3. Transfer the rice together with all ingredients into a rice cooker and add 3 cups of water. Mix well.
4. Turn on the power and cook rice like normal.
5. Once the rice is cooked, turn off the power.
6. Make 3 holes in the rice using a chopstick... add 1 colouring into each hole. Cover the lid and let the rice to cool abt 30 minutes or more. (Do NOT mix the rice straightaway!)
7. After 30 minutes or so...gently mix the rice using a fork. Ready to serve!

Ayam goring ala mamak

This recipe reminds me of my teenager days when I use to visit and also stay after college at my uncle and auntie's house at Jalan Selangor, Federal Hill.

Se ekor ayam, di potong kecik2 dan di cuci and toskan
Garam
Kunyit
2 biji Bawang besar, dihiris
Daun kari
Minyak untuk menggoreng

Ayam di taruh garam and kunyit. Perap for about 10-15 minutes.
Panaskan minyak untuk menggoreng.
Goreng hirisan bawang besar dan daun kari hingga kekuningan dan angkat.

Goreng the ayam yang di perap hingga garing. Once all dah goreng, put it on a plate.
Then taburkan bawang goreng tadi and ready for the table.

Enjoy..

Masala Kambing

I copied from someone's blog..but I have forgotten who.. whoever it is thanks for the recipe..sungguh lah sedap..

come on give it a try..

Bahan-bahannya :-

1kg daging kambing (dibersihkan dan dipotong kiub saiz sederhana besar...gaul ngan 1 sk serbuk kunyit dan sedikit garam...rebus dgn sedikit air hingga air kurang/ daging cukup masak...)

Bahan dikisar bersama :-

• secukupnya

• Minyak masak 7 ulas bawang merah
• 5 ulas bawang putih
• 2 inci halia
• 1-2 batang serai

-----------------------

• 1 labu bawang besar (dihiris)
• 2-3 biji ubi kentang (potong empat)
• 2 biji tomato (potong empat)
• 2 tangkai cili hijau (dihiris)
• 2 tangkai cili merah (dihiris)
• 1 tangkai daun kari Sedikit daun ketumbar
• 1 keping kayu manis
• 1 bunga lawang
• 3 biji pelaga
• 1/2 sk biji jintan putih
• 1/2 sk biji jintan manis
• 1/2 sk serbuk ketumbar
• 3 sb serbuk cili (boleh lebih/ kurang ikut suka...nak mix ngan sedikit serbuk kari daging pun ok)1 sk serbuk Garam Masala
• 2 gelas air
• Garam dan aji

Cara-cara memasaknya :-

1. Panaskan minyak dlm kuali.
2. Tumis kayu manis, bunga lawang, buah pelaga, biji jintan putih dan jintan manis.
3. Masukkan bahan2 yang telah dikisar tadi dan tumis hingga bau wangi.
4. Masukkan pula bawang besar, cili hijau, cili merah dan daun kari.
5. Kacau seketika dan masukkan tomato.
6. Kemudiannya, masukkan daging kambing yang telah direbus tadi. Kacau bersama ubi kentang. Tambahkan air, serbuk cili, garam dan aji secukupnya. Kacau sebati. Tutup periuk dan biarkan mendidih.
7. Apabila kentang dah masak, boleh masukkan serbuk ketumbar dan garam masala. Gaul sebati dan biarkan seketika.
8. Pastikan cukup rasa, daging pun dah masak.

Taburkan daun ketumbar dan gaul. Padamkan api.
Mutton masala sedia dihidang.

Vegetarian stir fry

1 packet of fried tofu squares, cut into small pieces lenghtwise
3 tubes of Japanese tofu, fried in a little oil till all sides are brown
8-10 pieces of dried mushrooms, soaked in water and cut into small pieces
1 packet of fried fucuk , cut into small pieces
1 packet of Japanase mushrooms,( oops forgot the name)
2-3 pieces of garlic, minced
2 tbsp corn flour, mixed with water to dilute
1/2 cup of water
2 tbsp oyster sauce
white pepper
1 tbsp of oil

Heat up the oil and add garlic..once brown add in water and oyster sauce. Wait till it bubbles, add the fried tofu, dried mushrooms, fried fucuks, japanese mushrooms and finally the tofus.
Add the corn flour mix, white pepper and once gravy thickens, it is ready to serve.

Tofu mix fry

A dish loved by everyone..healthy and nice. My very own recipe..

3 tube of Japanese tofu, fried in a little oil till brown on all sides.
4 crab sticks, cut into halves
10-15 fish balls, cut unto halves
half a can of button mushrooms, sliced or quartered
onions - medium sized quartered
a sprig of spring onions, cut into 1 inch length for garnishing
3 garlic , minced
2 tbsp oyster sauce
1/2 cup water
2 tbsp of corn flour, mix with a little water till dilute
white pepper
salt
1 tbsp oil

Heat up the oil in the wok and put in the minced garlic. Stir till brown ,add the water and the oyster sauce. Let it bubble then add in the fish balls, onions and crab sticks. Stir for 2 minutes , add the tofu and the corn flour mix, white pepper and a little salt to taste.
Once the gravy thickens..the dish is ready. Don't forget the spring onions on top or you can add it at the final stage of cooking.

Happy trying.

Steam Fish

I seldom have steam fish because I am not good at steaming..sometimes too long..the fish becomes rubbery and too short.. the fish is rare and uncooked.

I went to Tesco just before Chinese New Year and found a lot of Chinese house wife picking up these fishes. I went up to one of them and asked them..what's so special about this fish? She told me that this fish is good for steaming and normally they have this fish for their reunion dinner..it is called Ikan Bawal Emas..yes..I went home with two of the fishes and have it steamed..by god I went back again the next day and bought 4 fishes..no wonder they grab all these fishes for their reunion dinners..definitely best steam fish dish I have ever tasted ..

1 Ikan Bawal Emas
Young ginger , finely sliced and cut lengthwise
Chinese parsley, roughly chopped
Sesame oil
2 tablespoon Light soya sauce

Heat up the steamer. Place the fish in a heatproof dish. Pour sesame oil on top of the fish, then the light soya sauce and topped with the young ginger.

Put the fish in the steamer for at least 15 minutes and just check whether fish is cooked. If it is ready, before serving just sprinkle the chopped chinese parsley on top. Enjoy the best steam fish I have ever had..shared with u..

Sup Bayam

This is a dish normally you would eat at the Chinese restaurants..used to have them at Bangsar Seafood dolu2..lah..now uhmm x yah p lah kut..bolih buat sendiri..hiks x 3

For those yang x tau lah..this is the recipe..senang lah sangat..I punyer lah anyway..

Baby bayam, washed and cut
Ikan bilis stock cube
Garlic and shallots, thinly sliced
Water to make the soup, as u like them
Salt to taste but careful, the fried ikan bilis is already a bit salty
Ikan bilis - the little white ones only, washed and fried

Just fry the shallots and garlic till golden brown, add water and wait till it boil. Meantime, throw in the ikan bilis stock cube. Once the soup is boiling, add in the baby bayam. Simmer for 3 minits and switch off the fire.
Spoon the soup into a bowl and ready to serve. Before u put the soup on the table, add the fried ikan bilis..enjoy.

PEKNGA

My friend Zarina wrote on her wall to say she made Banana Peknga for tea on Wednesday..she mooted the idea and give me something to look forward for tea/dinner for me..the rain was coming down hard, I was also working hard with my maid to make these pekngas . She made the accompaniment which is the sambal ikan bilis..I was sweating in the kitchen but i had to make it..when the call is so loud , it become a necessity to answer the call..hehehe..

Where does peknga originate? Can someone tell me..I know my mum used to make them when we are young..also don't know whether other states make them or not..or is it asli Kedah??

All purpose flour
Kelapa parut
Salt
Egg (optional)
Water

Mix all together into a soft dough, macam buat cucur udang tu..then u put a spoonful on the flat/shallow pan with very little oil and flip till both side is brown. Just like u r making pancakes..once brown on both sides..dah siap..

STEAM PRAWNS

My kids loved this dish very much..especially Farah..for that matter, we all loved prawns very much..tapi as you know prawns are not good for you but I suppose in moderation, it's ok.(trying to comfort myself hehehe)

About 30 pieces of large prawns, cut the ends off the head and tail;
3 egg whites
1 tsp sesame oil
2 tbsp light soya sauce
Chinese parsley, chopped coarsely

Heat up the steamer. Place the prawns in the dish. Mix sesame oil, light soya sauce and egg white together. (I normally add a bit of water so that it dilutes the sauce a bit) Beat the mixture a bit and pour on the prawns.
Place the prawns in the steamer for 10 mins..or till cook..the prawns will be red all over..yes, now ready to be eaten. Don't forget the parsley..just put it all over the dish.

Happy trying..

Wan's Curry Fish Head

There are many ways to make Fish Head Curry..all are nice but different. I pun improvised my mum's cooking to make it easier yet maintain the taste of mum's cooking..I use to remember at home in Alor Star, where I was born and brought up, our lives were more moderate than most. My father is a nature lover so we are exposed more to nature..but mum was a bit perturb by my father's antics..anyway, she normally cooks fish curry as the main dish whenever we have special guests to lunch or dinner at home...I always stand by but not involved in the actual cooking hehehe..jadi mandur jer lah..

Fish Head - Jenahak, Kurau, Tenggiri, Merah or whatever fish that u like..I love Jenahak for
curry ( simply because mum memang use Jenahak steaks lah not the head)

Vegetables for the curry - upto u to add what vegetables but these are recommended as well as quantity also up to u how many u want to put.
Ladies fingers ( bendi lah)
Tomatoes
Terung bulat (Round aubergines)
Bawang besar (quartered)
Cili hijau ( cut into two lenghtwise)

4-6 tbsp cooking oil ( I like to put more than normal because it will make your curry look nice)
1/2 packet Curry powder - the medium sized packet
5 shallots - thinly cut
3 garlic - thinly cut
curry leaves
mixed halba ( it's called halba campur in Malay) optional but good if u have them..more flavor.
tarmarind - soak in water to get the juice about 1/4 cup - actually to taste
4-6 cups of water (depend on how u like the consistency of the curry)
1/4 cup santan pekat (coconut milk in a box)
salt to taste

Method:

Heat up the oil in a pot and fry the shallots and garlic till golden..meantime throw in the halba campur and curry leaves..by now the aroma would have flooded yr kitchen..
Then u add in the curry powder (yes the powder) and add in 1/2 -1 cup of water and simmer till the curry paste is really cooked and thicken..it takes about 10-15 minutes..be patient my mum used to say.to make good curry, the curry paste must be really cooked and once the fragrance fills the air, then u add 2-3 cups of water and let it boil. Add aubergine and ladies fingers (bendi.) Simmer lagi. Add tamarind juice to taste and coconut milk whilst still simmering.

When the vegetables are half cooked add in the fish head, tomatoes, green chillies and the quartered onions into the pot. Lastly add salt to taste and also more water (I suggest put hot water at this point) if u want it more soupy. Care should be taken so as not to drown the layer of oil on top of the curry.(my mum is very particular about this..if there is no layer of oil on top of curry, she say that is definitely not curry...)

Let it simmer for about 10 minutes then it is ready.