EID MUBARAK AND MERDEKA SPECIAL - GUEST POST/YELLOW GLUTINOUS RICE WITH CHICKEN RENDANG

I am honoured to receive an invite from Muna of Munaty Cooking, to guest post on her beautiful blog. Thank you, Muna.

Muna requested me to feature some Malaysian dish, I was earlier contemplating between our owned Nasi Lemak and Yellow Glutinous Rice With Chicken Rendang and finally decided on this yellow glutinous rice and chicken rendang which I felt meet the right timing of thanksgiving EID MUBARAK and 54th Malaysian Independent Day.

I invite you to join me at munatycooking,com and while you are there, do check out all her mouthwatering photos and recipes...

Besides Munatycooking.blogspot.com , Muna do published an online magazine. The magazine is about food, cooking, and related topics. Every month you will find new recipes, tips, and techniques that will help make your cooking experience fruitful. MunatyCooking can be downloaded in PDF format or read online.

These recipes can be viewed at munatycooking.blospot.com and in conjunction with Malaysia independent day I am taking this opportunity to wish all Malaysian all over the world HAPPY MERDEKA DAY.

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Sungguh terharu bila dijemput oleh Muna dari Munatycooking untuk menjadi tetamu dalam blognya. Muna inginkan sesuatu yang mencirikan masakan Malaysian jadi saya pilih pulut kuning dan rendang ayam di mana saya merasakan ianya bersesuaian dengan EID MUBARAK dan MERDEKA. Pulut kuning ini selalu dikaitkan dengan majlis kesyukuran jadi saya merasakan amat tepat memilih resipi ini untuk blog Muna. Selain daripada blog masakan Muna juga mengendalikan majalah masakan secara online yang diterbitkan secara bulanan. Banyak resipi-resipi menarik boleh didapati dari blog Muna. Anda boleh melayari blog dan majalah online nya di munatycooking.blogspot,com. Memandangkan hari ini ialah hari yang penting bagi seluruh masyarakat Malaysia, saya mengambil kesempatan ini untuk mengucakan SELAMAT HARI MERDEKA kepada seluruh warga Malaysia.

Next Post - Strawberry Delight Cookies

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RAYA SPECIAL - LEMANG JAGUNG BEEF RENDANG AND LONTONG SAYUR

A simple preparation for today's Raya Menu - Lemang Jagung With Beef Rendang and  Lontong Sayur. Lemang Jagung was given to me by a friend of mine, I just prepared my family's favorite the Lontong andBeef Rendang. You can get the recipes from my previous entry and ENJOY !

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Ini rancangan last minute, asalnya hendak balik Penang tapi terpaksa batalkan atas sebab-sebab yang tidak dapat dielakkan. Jadi terkocoh-kocoh kena masak, saya rebus nasi impit petang semalam, pagi tadi keluar ke pasar mencari ayam untuk membuat rendang ayam, tapi hempeh tidak ada satu gerai yang buka, alih-alih terpaksa cari daging,... terpaksalah buat rendang daging, anak-anak lebih gemar rendang ayam, tapi apakan daya dah darurat macam ni maka terpaksa berpuas hati dengan apa yang ada.  Saya buat sedikit lontong sayur yang tidak cukup bahan...lontong pun lontong emergency...!!!! itu ajelah yang kami anak beranak buat jamu selera di pagi Raya.  Nasib baik jugalah ada teman yang anta lemang jagung. Boleh tahan sedapnya. Mungkin esok atau lusa baru beraya di Penang.  Apa pun syukur alahamdullilah.

Next Post - Guest Blogging Post - Yellow Glutinous Rice With Chicken Rendang

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RAYA SPECIAL - EGGLESS CHCOLATE CAKE

This eggless Chocolate Cake is a favorite among the Malay Cooking Blog, every where you walk in you definitely find this recipe. many had tried and I took the opportunity to try. I run into it in Along homekreation.blogspot.com  book marked the recipe and made it before Ramadan.

This is an awesome recipe, dense moist and off course yummy!!!. I made a chocolate ganache for the layer and topping.

Well if you still have some cakes or cookies ingredients and running out eggs try this recipe you will love it!!!!  

INGREDIENTS

1 cup flour /1 cawan tepung gandum *
1/2 cup cocoa powder / 1/2 cawan serbuk koko *

1 tsp baking powder /1 camca teh baking powder*

1/2 tsp soda bicabornate / 1/2 camca teh soda bicarbonate*

2 tbsp milk powder / 2 camca besar susu tepung*(*disatukan dan diayak)

1 cup brown sugar /1 cawan gula perang @ soft brown sugar

1/2 cup cornoil /1/2 cawan minyak jagung (mat guna canola oil)

1 1/4 ice water /1 1/4 cawan air dari peti sejuk

1 tsp vanilla essence /1 camca teh esen vanilla

1/2 tsp mocha flavour / 1/2 camca teh mocha flavor

pinch of salts / Secubit garam

1 tsp vinegar / 1 camca teh cuka makan atau jus lemon

Cooking chocolate / Coklat cair untuk hiasan

PREPARATIONS

1. Preheat oven at 175 C. Grease baking sheet 8 x 8 / Panaskan oven pada suhu 175C, lenser tin berukuran 8 inci x 8 inci x 3 inci dengan sedikit minyak, alas dasar tin dengan kertas minyak. Atau guna tin bulat berukuran 8 inci. Ketepikan.
2. In a bowl combine ingredients marked * together with brown sugar and salts. Mix well . Add atwer, oil vanilla and mocha flavour / Dalam satu bekas, masukkan bahan2 yang diayak bersama gula perang dan garam tadi, gaul rata. Tuang air, minyak, esen vanilla dan mocha falvor, dan kacau dengan whisk hingga semua sebati dan tidak bergentel2.
3. Add vinegar or lemon jus and mix well. Pour into baking shaeet and bake for 35-40 minutes. /Masukkan cuka atau jus lemon (mat guna oren sunquick) dan kacau hingga sebati. Tuang dalam tin dan bakar selama 35 - 40 minit atau hingga masak, bergantung pada oven masing2. Sejukkan kek sebelum dihias. Boleh hidangkan...

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Resipi yang cukup menarik dan sesuai juga dihidangkan waktu Raya ini. Ramai yang sudah mencubanya, saya baru nak try. Buat ini sebelum Ramadan lagi, anak-anak ajak kawan-kawan bermalam di rumah jadi saya buat kek ini sebagai sajian petang. Tidak menggunakan telur jadi kek ini agak rendah sedikit, saya buat dua adunan dan lapiskan dengan cokalat ganache. Lembap dan berat, cukup sedap.


Next Post - Juadah Raya
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RAYA SPECIAL - CHOCOLATE LAYER CAKE

This is nice !!! Chocolate Butter Cake with two layers of moist and tender butter cake that are sandwiched together and frosted with a satiny smooth chocolate frosting. Recipe heavily adapted from joyofbaking.com. It is the cake which is perfect  for birthdays, anniversaries and other festive occasions. 

I made chocolate frosting for the tops and whip cream frosting for the layered. Combination of both was great.

Chocolate Cake:

4 ounces (120 grams)unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetenedcocoa powder(not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purposeflour

2 teaspoonsbaking powder

1 teaspoonbaking soda

1/4 teaspoon salt

1 cup (226 grams) unsaltedbutter, room temperature

2 cups (400 grams) granulated whitesugar

3 largeeggs

2 teaspoons purevanillaextract

1 cup (240 ml) milk

Topping Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsaltedbutter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing)sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons purevanillaextract

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. 

Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. 

Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. 

Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 -40 minutesor until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.

Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Frosting:  Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

Whipped Cream Frosting: 1 cup (240 ml) heavy whipping cream (35-45% butterfat content) 1/2 teaspoon pure vanilla extract 1 tablespoon (15 grams) granulated white sugar

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least30 minutes. When chilled, beat the mixture until stiff peaks form.

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Cokolat cake yang tak lapuk dek hujang dan tak lekang dek panas. Resipi diambil dari joyofbaking.com. Saya menggunakan dua frosting di sini, cokolat frosting untuk hiasan atas Confectioners frosting untuk lapisannya. Anda boleh menggunakan cocolat frosting untuk lapisanya juga, cuma saya inginkan keceriaan warna saya buat dua jenis frosting. Sedap dan sesuai untuk majlis, boleh tahan lembap.

Kepada yang baru nak berjinak-jinak dengan dunia baking saya sarankan rujuk kepada joyofbaking.com banyak resipi dan cara frosting yang menarik boleh dipelajari. kebanyakan resipi kek saya ambil dari sana,

Next Post - Eggless Chocolate Cake

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RAYA SPECIAL - STRAWBERRY SHORTCAKE

Alhamdulillah, finally we are in our final day of Ramadan and Insyallah tomorrow all muslim in the world will be celebrating Eid Al-Fitr (Eid Mubarak), often abbreviated as simply Eid, an Islamic holiday or Muslim Festival of marks the end of Holy Ramadan, the month of fasting. On the day of the celebration, a typical Muslim family gets up very early and attends special prayers held only for the occasion in  mosques.The festivities and merriment start after the prayers with visits to the homes of friends and relatives and thanking the Creator for all blessings. Ramadan Eid is a time to come together as a community and to renew friendship and family ties. This is a time for peace for all Muslims in the world to devote to prayers and mutual well-being.

It's a thanksgiving day to ALLAH and lady of the house will be busy preparing food for the celebrations. Ketupat, lemang, lontong soto, nasi briyani what so ever will be the favorite menu and today most house hold will be busy preparing the dishes.

I just completed by final two baking last "sahur", two cakes for Raya, Strawberry Shortcake  and Chocolate Layer Cake. Today after 10 am. I will be busy preparing the main course for tomorrow. This year I made a simple cake to compliment the cookies and main dish. This English shortcake is easy to prepare and a hit with my children.

Strawberry shortcake is a classic British food traditional cake dish recipe. It is a great accompaniment to an English Afternoon tea. Strawberry shortcake is an English favourite, soft shortcake with two layers of strawberries topped with whipped cream. Strawberry shortcake captures all the tastes of Summer in one dish.  You can have it for HARI RAYA too.

Half of the cake gone yesterday after "buka puasa" and most likelyhood I have to prepare another cake for the guest. I got this recipe from hippoflambe.com., taste and process just like sponge cake. Made into two different mould and sandwich it with strawberry jam. It would be great if you can prepare some cream filling and topping. I made mine simple!!! anyway it's great.

Sponge Cake

Adapted from hippoflambe.com

4 Tbsp butter

2 Tbsp all purpose flour

4 egg yolks

1 1/2 cups of sugar (divided use)

3/4 cups hot water

grated rind of 2 lemons

1 Tbsp fresh lemon juice

1/2 tsp salt

2 tsp baking powder

4 egg whites beaten until stiff, but not dry

1 cup whole wheat pastry flour

1 cup unbleached all purpose flour

Melt the butter slowly in a small saucepan over low heat. When the butter is melted whisk in the 2 Tbsp flour. Brush the flour/butter mixture on the insides of two 8 inch cake pans and set aside, not next to the oven. Preheat the oven to 350°.

Beat the egg yolks until thick and lemon colored (this is much easier with the best quality eggs. While beating the eggs slowly add 1 cup of sugar. Mix in the hot water, lemon rind, lemon juice, salt and baking powder and the rest of the sugar.

Fold in the beaten egg whites. Once the egg whites are thoroughly incorporated sift the flours over the batter and fold it in. 

Pour the batter into the two prepared cake pans and bake in the center of the oven for 20 - 25 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans on a cooling rack.

Topping

Heavy/whipping cream

Organic strawberries 

Put the whipping cream in a bowl and whip using an electric beater, stand mixer or immersion blender to until soft peaks form. Remove the cakes from the pan by inverting on to a plate or cake stand. Spread the bottom layer heavily with whipped cream and cover with sliced strawberries. Spread the strawberries with more whipped cream and then place the top layer on the cake. Spread the top with more whipped cream and place sliced strawberries on top. Serve at once

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Alhamdulillah akhirnya kita berjaya menghadapi sebarang dugaan dan cubaan RAMADAN, insyallah esok adalah hari kemenangan yang akan diraikan oleh setiap muslim dan muslimah seluruh dunia. Cepat betul masa berlalu ya!!!!. Ini ini semua akan sibuk menyediakan juadah Syawal. Hari ini last la ya menu berbuka, biasanya kalau final day ni menunya simple-simple aje sebab udah kecapekaan menyediakan ketupat dan rendang. Cadangnya petang  ini untuk berbuka ni nak goreng kuay teaw aje.

Menu esok pastinya Nasi Impit, ketupat dan Rendang, insyallah, raya kedua sudah berpuasa 6 pula... dan kalau tidak ada aral melintang raya saya yang sebetulnya ialah pada 7 Syawal selepas complete puasa 6 nanti. Untuk Raya tahun ini saya cuma menyediakan dua jenis kek sahaja - Strawberry English Shortcake dan Chocolate Layer Cake, buat untuk anak-anak dan teman-teman mereka yang berkunjung ke rumah. English Strawberry Shortcake ini adalah lebih kurang sama dengan Victoria Sandwich, cuma cara menyediakanya agak berbeza sedikit, resipi ini lebih mirip kepada sponge cake dimana telur dipukul dengan gula. Sedap dan sesuai sebagai sajian HARI RAYA ini untuk melengkapkan suasama. Kepada semua pengunjung PATYSKITCHEN saya mengambil kesempatan ini untuk mengucapkan selamat HARI RAYA dan ampun dan MAAF jika ada terkasar bahasa dan tersilap. Semoga semua mendapat keberkatan di hari mulia ini. kepada yang pulang ke kampung HATI-HATI di jalan raya dan raikanlah kemenagan ini dengan sebaik-baik yang diingati oleh agama.

Next Post - Chocolate Layer Cake

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RAMADAN 19 IFTER MENU - LEMAK PUCUK UBI, IKAN PARI AIR ASAM, TAMBAN GORENG PEDAS, TALAM PANDAN AND BANDUNG CINCAU

Syukur Alahamdulillah, today we are in the final 10 days of Ramadan. A period where every Muslim strive to spend these last ten special nights of Ramadhân standing in prayer. During the last 10 days of Ramadan Muslims seek and observe what is known as the "night of Power", Muslim worldwide spend these 10 days of Ramadan in solid devotion retreating to the mosque to read Quran and I am taking this opportunity to do so as such I am taking a breaking for a while and will be back after Eid Mubarak with my Syawal Fasting Menu. To all Muslim out there :- SELAMAT HARI RAYA and MAAF ZAHIR BATIN.

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Syukur alhamdulillah hari ini masuklah kita pada 10 hari terakhir bulan Ramadan. Hari yang ditunggu-tunggu oleh semua Muslimin utuk mendapat keredaan Allah dan semgoga amalan kita diterimanya. Saya juga ingin mengambil kesempatan dari 10 hari terakhir Ramadan dengan memberi sepenuh perhatian kepada amalan jadi untuk itu saya akan bercuti dari bersiaran sehingga HARI RAYA. Saya akan kembali bersiaran bersama menu berbuka puasa 6 nanti. Untuk itu saya mengambil kesempatan ini untuk mengucapkan SELAMAT HARI RAYA kepada semua pengunjung PATYSKITCHEN dan Jutaan Maaf sepanjang bersiaran ini jika ada silap dan salah ya. SELAMAT HARI RAYA.

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THICK AND CHEWY CHOCOLATE CHIPS COOKIES

I am looking for a perfect chocolate chip cookies something that match with Amos Cookies and I found this recipe from browneyedbaker.com. The recipe was strongly recommended by the writer and  never want to be left out I tried this recipe. Wow it's true its what I have been looking for  crispy at the edges and chewy inside. I made them a few times. My children love this.

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. 

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk2 teaspoons vanilla extract

1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.


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Sempena nak Raya ni saya mengambil kesempatan nak test resipi chocolate chips, cuba nak cari yang terbaik, kalau boleh macam Amos Cookies. Surf net terjumpa resipi ini dari browneyebaker.com. Ramai yang udah mencuba jadi saya cuba juga supaya nanti senang masuk list. Cookies-cookies macam ini anak-anak suka...bila senang bolehlah buat banyak-banyak...pack dan bolehlah dia orang bawa balik ke College/U, buat munching2 sambil belajar. Memang sedap resipi ini rapuh ditepi dan agak kenyal di bahagian dalam. Sesuai juga dijadi hidangan cookies Hari Raya.


Next Cookies Post - Biscuit Arab

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WATERMELON-LEMONADE DRINKS

This is great!!!! to be frank irresistible during this fasting month The mild flavour of watermelon blends nicely with the tart of lemon juice. This unusual lemonade recipe will quench your thirst and keep you refresh.Garnish with watermelon slice. Can be made into an adult cocktail by adding a little vodka.It's watermelon season now, you can get it cheap...so grab the opportunity and try this recipe......it's perfect  for this hot sunny weather.

Watermelon Lemonade
Adapted from Bubby’s


Makes enough to fill two glasses with ice cubes; 


1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water


Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.

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Ini betul-betul nikmat di bulan Ramadan ini, cukup menyegarkan, bergelen-gelen saya minum, mantap gandingan tembikai dan lemon cukup menyegarkan.

Next Post - Raya Cookie of The Day - Thick Chewy Chocolate Chips Cookies

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BLACK GLUTINOUS RICE KUIH KOCI/ KUIH KOCI PULUT HITAM

These kuih koci were so rich, nicely coated with thick coconut cream and a succulent moist coconut filling. It's always top of the list every time come Ramadan. There are a few variation the white, the black, pumpkin and even sweet potatoes. One of my favorite kuih and never miss to make these kuih every time celebrating Ramadan. I made 4 dozen yesterday to send over to the "surau" for members "buka puasa". To make life easier I milled the black glutinous rice at the milling shop.

Ingredients: Adapted from Lily's Wai Sek Hong

400 g black glutinous rice flour

1 tbsp cornflour

1 tbsp sugar

1 tbsp oil

270 - 300 ml coconut milk

For glazing

3/4 cup thick coconut milk

1 tsp rice flour mix with 1 tbsp water

1/2 tsp salt

16 pieces banana leaves (15 cm x 20 cm) softened in boiling water

oil for greasing the banana leaves

Filling - follow recipe from kuih koci

Method:

Dough

Mix glutinous flour with cornflour in a large bowl.

Bring coconut milk, sugar and oil to the boil, remove from heat and  then pour over the flour.

Use a wooden spoon and mix into a dough.

Knead until smooth.

Divide dough into 16 pieces and rest dough covered with a damp cloth.

Cook the 3/4 cup of thick coconut milk and salt in the microwave on high for 1 minute and then mix in the rice flour.

Stir to mix and put back in the microwave and cook 1 more minute until mixture is thickened. (timing depends on your wattage of microwave)

Take a piece of dough, flatten and place a portion of the filling in the middle, wrap up filling.

Make sure to cover filling thoroughly.

Dunk into coconut milk glaze and coat generously.

Put in the middle of greased banana leaves and turn ends in.

Repeat with the rest and then steam in boiling water for only 12 - 15 minutes.

Kuih koci should be served warm but if you are in the tropics it can be served in room temperature.

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Kuih Koci makanan orang tak ada gigi.....ha...ha.... ini favorite saya, kalau tak stop saya memang satu kukusan habis. Saya buat banyak semalam, biasalah malam Jumaat anta sedikit ke surau buat berbuka. Saya suka buat yang pulut hitam ini nampak cantik. kebetulan baru jumpa kedai yang boleh kisar beras pulut, anta aje suruh dia orang kisar, balik saya sejatkan airnya dengan kain, impitkan dengan batu giling, cantiklah jadi tepungnya. Sebaik-baiknya kalau hendak buat kuih koci buat cara ini, saya kurang gemar menggunakan tepung pulut hitam yang dijual di kedai. Nampak kurang ori.

Next Post - Watermelon-lemonade Juice

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