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