Dinner with Hubby

Hehehe..this is one of the few times we go out together, me and hubby without the kids. He has been busy most days and weekends too that we only see each other for a couple of hours a day..uhmmm sometimes the children miss him as he is gone so early in the morning and back soo late at night. Such a treat as we both love and enjoy Japanese food.

He brought me to Hokkaido Ichiban on the lower ground floor of  OU..very unassuming Japanese restaurant. Once u are in there you are welcomed to a quite nice place and the selection of food is very wide.

This is the food that we shared together that night..

Shashimi Platter - simply delicious

California Temaki - lovely

Saba Steak set dinner this is my dinner.

Thanks hubby for the lovely meal and time spent together.. :) We would love to go back there again to enjoy the food on the extensive menu that they have. If u love Japanese food, maybe you should try eating here

Apple Sharlotka

 How do I come to know about this recipe? I saw it on my friends, Paridah Moksin"s wall.. what is it?? looks so good

You can find original recipe here..

Made these yesterday and had them with ice cream..yummy. I think u can also have them with thick cream too...uhmmm perhaps next time I will add some other fruits in it ..it taste like you are eating a sponge cake (bahulu) with apple fillings.

 Recipe:

Adapted from Alex’s mother, who adapted it from her mother, and so on…

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar ( i cut sugar to 100 gm..less sweet but maybe I should add more)
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.

Karipap Pusing style sendiri..

hahaha...pada satu malam, sambil duk scroll down on the FB..tiba2 ternampak Cik Mat Gebu nyer status comments..adoiii laaa memang telan ayaq lioq laaa...memalam buta p ternampak lak Karipap Pusing dia..yang garing, atu dia patah dua..nampak isi nyer penuh....tersangat lah "teringin" nak makan..

Hari ni dah pon puas ati..terubat lah rasa "teringin" tuu..

Ni haaa my very own resepi..dulu2 tengok my late mother buat..so ingat2 lupa..have never written down the recipe..so I better write it down now..

Untuk Kulit : (makes about 48 pieces so if u want less than half the recipe etc)

Adunan A

500 gm Tepung Gandum

250 gm shortening

Adunan B

500 gm Tepung Gandum

1/3 cup air

1/2 teaspoon salt

Adunan A mix together till a ball is form

Adunan B mix together till a ball is form

Divide Adunan A and B into 4 balls each. Leperkan dough A and put dough B inside and form a ball, repeat for all.

Take one ball and roll flat round. cut from centre to side of the round dough. Take one side and roll it one round.

Flatten the roll lengthwise and once again roll up tightly..n lastly flatten again the rolled dough..once done, roll up the dough tightly and cut into 12 pieces.

Then take one piece and roll out the dough and fill with filling and close. So dh ler jadi Karipap. I hope u all can visualise the steps..hehehe

Heat up the oil for 5 minutes and switch off the fire. Rest the oil for 2 minutes and put in the Karipap n start the fire at medium. Fry till golden brown.

Fillings

600 gm mince beef

6 potato, peeled and diced

2 onions, diced

2 tbsp curry powder

1 tbsp chili powder (optional)

2 tbsp of water

Salt and pepper

curry leaves, cinnamon stick, cardamom, star anise

Heat up the oil, add the cinnamon stick, cardamom and star anise together till it gives out a nice smell, add diced onions and fry till it becomes translucent. Add the curry powder and chili powder. Add the mince beef, diced potatoes and water then mix well and simmer for at least 10 minutes. Add salt and pepper and cook till slightly dry. Cool before using.

Crunchy Choc Chips..

Yesterday I started baking my sugar cookies for an order that I have..my grand daughter, Sarah, was going back an forth..dh ready ke? dh ready ke?? adoiii I am baking for my customer but I will give u some..don't worry..then she said..I want the chocolate chip ones not the sugar cookies..Alamak..banyak lak songeh dia nii nak yang chocolate chips lak.. i told her that one I will make tomorrow. haihh..

Today...woke up thinking of my promise to Sarah..and first thing come on mine is Mamafami's choc chips..yummy nampak kat wall dia tuu....got all the ingredients together but the LAZY mood set in ..and also the programme on TV was also good..OMG it was rather late as I have to become drivers to for their tuition in the afternoon..uhmmm luckily I got my daughter Alya to help me bake and keep them..Indeed the cho chips are good..but I think I need to lessen the choc chips..a bit too sweet for me..but sedap n crunchy. I think I will make another batch tomorrow but lesser sugar n choc chips..(I actually added more on top of the biscuits aboe those in the recipe).. Thanks again Mamafami..

From Mamafami 's blog and adapted from : Kak Liza's Fotopage 

Ingredients :

(A)

250g margarine

160g castor sugar

1 egg yolk

1 teaspoon vanilla essence

(B)

230g flour

20g cocoa powder

100g chocolate chips

50g Nestum

Method :

1. Sift flour and cocoa powder. Set aside.

2. Cream margarine and sugar. Add in egg yolk and vanilla essence.

3. Add in Nestum and chocolate chips. Mix well.

4. Add in the sifted dry ingredients. Mix till well combined.

5. Spoon a teaspoon batter onto the baking tray layered with greaseproof paper. The cookies will expand slightly when baked.

6. Bake in a pre-heated oven at 165 C for 25 minutes or till done.

7. Leave the cookies to cool on the cooling rack before storing them in an air-tight container.

Flower Bouquet..

I made this bouquet with a fella baker friend..if u are interested to get one for your Valentine, Mum's or Dad's birthday or your special friend's birthday..visit www.fadeliciouscakes.blogspot.com for further details..

Have  a great weekend..

Chocolate Peanut Butter Cheesecake

Sure is good..I was watching one of Nigella's programs and she made this for her dessert. It looked so inviting sangat..so I went and google the recipe..Walaaa...OMG it is really nice.. I copied it from her website   I made them into a few pans so that I can pass them to my neighbors as well.. I made 1 x 6 inch pan for us and 3 x 5 inch for my neighbors.
Ingredients

for the base:

200g digestive biscuits

50g salted peanuts

100g dark chocolate chips

50g soft unsalted butter

for the filling:

500g cream cheese

3 eggs

3 egg yolks (freeze the whites to make meringues)

200g caster sugar

125ml sour cream

250g smooth peanut butter

for the topping:

250ml sour cream

100g milk chocolate chips

30g soft brown sugar

1 x 23cm springform tin

METHOD

Serves: 10 - 12

Preheat the oven to 170°c/gas mark 3

Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.

Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust.

Put in the fridge while you make the filling.

Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.

Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes.the top – only – should feel set and dry.

Take the cheesecake out of the oven while you make the topping.

Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.

Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)

Put it back in the oven for a final 10 minutes.

Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.

When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Additional information - for vegetarians make sure the cream cheese is a brand that doesn't contain rennet.