BANANA BREAD

Salam and good Sunday afternoon..just uploading this recipe before I forget again...got some ripe bananas in the fridge and I have got a recipe that I want to try out..so this is the result. I added the dried figs on top to give it a rustic look together with a handful of choc chips..yummy and moist.

Ingredients
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium-sized bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Instructions

Heat the oven and prep the pan: Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray.
→ If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

Melt the butter: Melt the butter in the microwave or over low heat on the stovetop.
→ Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.

Combine the butter and sugar: Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)

Add the eggs: Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.

Add the milk and vanilla: Whisk the milk and vanilla into the batter.

Mash in the bananas: Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.

Add the flour, baking soda, and salt: Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.

Fold in the nuts or chocolate, if using: Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.

Pour the batter into the pan: Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.

Bake for 55 to 65 minutes: Place the pan in the oven. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every five minutes after.

Cool in the pan for 10 minutes: Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

Remove from pan and cool another 10 minutes: Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Source:  Cooking Lessons from The Kitchn

MANGO CASABLANCA

I was browsing through a friend's blog and found this recipe that I'd like to try...so here is the recipe if you can to have a go at making them..thanks to Amie Kitchen for the recipe which i have copied and paste below..hers looks definitely better than mine..hahaha..

Sumber : Fauziah Biran & Amie's Little Kitchen

Bahan-bahan:

27 keping Biskut Cream Crakers

1 kg mangga masak ranum - kupas kulit dan hiris nipis ( i put fresh mangoes on top and put mango filling here)

250 gram Philadelphia Cream Cheese

2 tin (300gram setiap 1 tin) Nestle Cream

300ml Sweeted Cream - boleh gunakan sukatan sendiri untuk rasa manis yang dikehendaki

susu cair - pilihan

bekas persegi ukuiran 8" X 8" 

Cara:

1. Pukul Philadelphia Cream Cheese / Anchor Cream Cheese, Nestle Cream dan Sweeted Cream menggunakan mixer sehingga kembang.

2. Ambil satu senduk besar campuran krim di atas dan tuang  merata di bahagian dasar bekas persegi.

3. Susun 3X3  biskut berjumlah 9 keping.

4. Tuangkan satu senduk campuran krim dan sapu merata di atas susunan biskut.

5. Susun kepingan hirisan mangga di atasnya.

6. Tuangkan satu senduk lagi campuran krim dan sapu merata di atas susunan biskut.

7. Susun lagi 3X3  biskut sebanyak 9 keping.

8. Ulangi langkah 4, 5 dan 6 sehinggalah habis 27 keping biskut.

9. Tuangkan lebih sedikit campuran krim ke atas kepingan biskut yang terakhir.

9. Tutup bekas persegi tadi dan masukkan ke dalam peti sejuk. Sekiranya ingin dinikmati segera, bolehlah simpan di bahagian beku selama 1 jam tetapi sekiranya tidak untuk segera dimakan, bolehlah simpan di bahagian bawah sahaja sehingga sejuk.

10. Keluarkan bekas dari peti sejuk, dan potong untuk dinikmati.

Amie gunakan loose bottom cake pan, supaya lebih mudah untuk keluarkan Mango Casablanca sekiranya hendak dipotong.

A visit from cousins 16 September 2013

A visit from our dear cousins to see Abah Hj Ahmad Ridhwan who is invalid and do not recognise anyone now..what a pity..but bless him he is well in other respect.

Abg Mad Ithnin, Kak Faridah and their cucu..KakFae and menantu , Ann and Abg Farid..

By now Kak Yati and Abg Kamaruzaman have already gone back.

When cousins meet...the food and the chats really was good..get to exchange news and gossips hehehe

not in a bad way though....time flies very fast when we are having fun so they say...till we meet again..Insyaallah..

STEAM BOAT AT HOME

Finally....I made the Steam Boat at home which we normally have at Johnny"s ...we would have spent RM300++ for dinner if we had gone to Johnny's..uhmmm I think I spent less than half for this spread..of course the preparation is very tedious..

I made the soup as follows:

Shallots

Garlic

Ginger

Chicken stock cube

Salt and pepper

Heat up some oil in the pot and fry the garlic and shallots till fragrant. Add water and let it boil.

Add ginger and chicken stock. Add enough water and bring to boil. Add salt and pepper.

Ready for steam boating...

Ingredient for steam boat:

Soft tofu

Japanese tofu

Fucuk sheets

Fried tofu

Fish balls

Crab sticks

Eggs

Quail Eggs

Fish

Prawns

Beef

Chicken

Oyster mushrooms

Japanese mushroom

Spring onions

Chinese cabbage

Bayam

Pak choy

Other vegetables

Spinach noodles

For the sauce:

I googled and found something close to Johnny's dipping sauce

BAHAN :

8 tangkai lada merah

4 ulas bawang putih

5 sb minyak bijan

5 sb apple cider * nak pakai cuka biasa pun boleh 

5 sb sos ikan

2 sb sos tiram

2 sb kicap *

1/2 cawan air

1/2 sb sunquick *  mesti pelik kan..hehe..kat sini la yang bagi rasa masam n pekat dia...

Bijan * disangai dulu yer

1 sb tepung jagung * dibancuh dgn sedikit air suam untuk pekatkan sos..kalau sos mcm da pekat takyah letak pun takpe ye..

Daun ketumbar * racik halus

Garam dan gula secukup rasa * 

CARA :

Kisar lada bersama bawang putih..

Masak atas dapur bersama air, minyak bijan,sos ikan,apple cider @ cuka, kicap,sos tiram..

Masak sampai pekat then baru masuk sunquick dan bancuhan tepung jagung ( kalau perlu je ) .

Perasakan dengan garam n gula...kalau rasa dah okey..masukkan sikit bijan yg dah disangai dengan daun ketumbar ..letak sikit je 2 bahan ni..coz nanti masa hidang nak makan baru letak lagi dalam mangkuk sos tu..

okeh siap...senang kan...campak-campak jela.... :p

  

Verdict: almost same but next time I will not add soya sauce.

AMIN'S 16TH BIRTHDAY CELEBRATION

Amin's birthday celebration has actually been planned as we always forget when it comes to the actual day..this time I bought Groupon's vouchers for Buffet Dim Sum at The Food Tree for all.

The food was plentiful for all of us and after a long spat of not eating out and these have been our favorite food which we can never eat unless we go to hotels or this kind of rest. Dim Sum is also tedious to make hahaha and also difficult to get lessons on them especially HALAL ones.I had one of the most satisfying lunch of this year.

 DINNER AT HOME

This was dinner on his actual birthday 10th September 2013..

Simple roast chicken, cauliflower and potato salad, roast chicken and mushroom soup.

 6 layer chocolate cake with caramel butter cream and covered with ganache topped with frozen raspberry

HAPPY 16TH BIRTHDAY AMIN

Karipap Pusing Resepi CMG

My journey to find the best shell pastry for the karipap pusing refers..

It started when I wanted to make some after seeing my cousin flashed her karipap pusing on the FB..the need to make a good one has made me surf the net for the best images and recipe..owwhh to my surprise there are hundred  of images of shapes, sizes  and recipes of karipap pusing..

I have made some earlier this year ..recipe here and my very own recipe here. I tried this recipe here but then when cold next day, the skin just turn very 2 soft..not good when eaten cold.

The ones I made here are from CMG. of Tiffin Biru..Thanks to Cik Mat for the recipe.

This is the recipe for pastry that I am interested in.

BAHAN PASTRY :-)

A...

260 g tepung gandum/ 260 g AP Flour

50 g margarine

20 g gula halus/ 20g castor sugar

1/4 camca teh garam / 1/4 tsp salt

140 ml air (kurang lebih)/ 140 ml water ( approx)

B...

180 g tepung gandum/ 180 g AP Flour

80 g lemak sayur (shortening)/ 80 g shortening

CARA MEMBUATNYA :-)

1. UNTUK PASTRY :- Satukan semua bahan2 "A" kecuali air, gaul rata dan tambah air sedikit demi sedikit sambil terus diadun hingga menjadi doh yang tidak melekat di mangkuk adunan. Ketepikan. (Jangan risau jika air tidak habis digunakan).
2. Satukan pula bahan "B" dan adun hingga menjadi doh. Rehatkan doh "A" dan "B", selama 20 minit. Kemudian bagi dua setiap doh, biar sama besar. Bulat2kan. Ambil 1 bahagian doh "A", leperkan sedikit, letak atasnya doh "B", kemudian balut hingga menutupi doh "B" tadi. Buat kaedah yang sama untuk 1 bahagian doh lagi.
3. Ambil satu bahagian doh, canai membentuk 4 segi.. kemudian canai lagi dari arah depan hingga ke hujung, canai juga bahagian tepinya, hingga mendapat ketebalan lebih kurang 2mm. Gulung doh tadi dari depan hingga ke hujung seperti swiss roll.
4. Rapikan gulungan tadi dan potong kepada 8 bahagian. Buat kaedah sama untuk bahagian doh yang satu lagi. Ambil 1 potongan. Leperkan sedikit dan canai lebih kurang 3mm, isi inti dan kelim seperti membuat karipap biasa. Buat hingga siap.
5. Goreng hingga kuning keemasan, gunakan api sederhana sahaja. Jangan goreng banyak seentak, CMG goreng 2 - 3 biji sekali goreng, berhati2 semasa membalikkan karipap. Angkat dan toskan minyaknya, letak atas paper towel dan biar minyak terserap. Boleh dihidangkan....

These are rolled the old style way

These are rolled the lazy way just one time like the swiss roll and cut up but it resulted in cracked skin..but CMG buat cantik jer pulak..adeiii gamaknya kena roll betui2 ketat lah.

VERDICT:

Skin is nice and crunchy ..I like it when I roll old style but not when I roll the lazy way..too crunchy.

Good recipe but when eaten cold, it tends to b soft..

KARIPAP PUSING REVISITED

Filling

2 onions, peeled and chopped

4 cloves garlic, peeled and chopped

3 green chillies, coarsely chopped or sliced

500 g (1 lb) yellow potatoes (don't use Russets or other floury varieties) peeled and cubed

3 tbsp curry powder 

400 ml (2 cups) water

1 tsp salt

1 tsp sugar

Heat 5 tablespoons vegetable oil then fry the onions and garlic until fragrant and translucent. Add green chillies and fry until limp.

Add the potatoes and stir for about 3 minutes then add the curry powder. Stir another 3 minutes or so, then add water, salt and sugar and stir well. Bring to a boil then lower heat and simmer partially covered until potatoes and tender and curry is very thick. This should take about 20 minutes. Stir from time to time, to prevent sticking and burning, especially as curry begins to thicken.

Turn off heat and let curry cool completely.

Water Dough

2/3 tsp salt

125 ml (2/3 cup) water

300 g (3 cups) plain flour

1 egg

2 tbsp vegetable oil

Put salt and water in a mixing bowl and stir until salt dissolves.

Add the remaining ingredients and mix then knead to a smooth and pliable dough. 

Divide dough into 2 equal balls and cover. Set aside while you prepare the oil dough.

Oil Dough

150 g (1 1/2 cups) plain flour

90 g (2/3 cup) cold, firm butter, cubed ( I used margarine)

Put flour into a mixing bowl and cut the butter in with a pastry cutter or blender until mixture is crumbly.

Work mixture with fingers into a soft and very slightly sticky dough. 

Shape into two equal balls and rest covered, in the fridge for 30 minutes.

Assembly

1. Take each ball of oil dough and enclose completely in the balls of water dough. Pinch to seal securely.

2. Flatten ball and shape into a square. Roll out to a long rectangle as thin as possible, without tearing and gently pierce any air bubbles with the point of a small, sharp knife that arise.

3. Roll up the rectangle tightly like a Swiss roll, beginning at the short side nearest to you.

4. Give the roll a quarter turn so that the one coiled end is facing you. Flatten the roll with a rolling pin and roll out to a long rectangle, as thin as you can manage, without tearing the pastry.

5. Give the rectangle a quarter turn so the rectangle now has a landcape (horizontal orientation) and roll up again tightly like a Swiss roll. The seam should be down. Roll gently back and forth to secure the seam, ensuring you end with the seam down.

6. Using a very sharp knife, cut across the roll into 2 cm thick slices. You should end up with about 10 (at most 12) equal pieces. Cover pieces and set aside.

7. Repeat steps 2 - 6 with the other ball of double dough.

8. Turn each piece of dough cut side up so you can see the spiraling layers. Lightly dust work surface and dough with flour. Flatten each disc (still spiral side up) and roll out to a disc large

enough to cover the inside of the curry puff mould.

9. Transfer dough to mould and fill centre with about 1 tablespoon of curry filling. Fold mould into two    to seal the puff, pressing firmly on the edges to make a deep imprint on the pastry edge.

10. Gently release puff from mould. Repeat with the remaining dough and filling until all are filled.

11. Heat enough oil for deep frying until moderately hot. Fry 3 or 4 puffs at a time over moderate heat until golden. Remove from oil and drain on kitchen paper before serving. 

Note : To get an even colour and distinct layering and puffing of the pastry, heat the oil until quite hot then  lower heat to medium just before lowering in puffs.