Sunday, November 18, 2012

RED VELVET CUPCAKE - MARTHA STEWART RECIPE



My daughter Myraz is never tired with Red Velvet.  Anything whether it's a cake, cake in the Jar or even cupcakes. She has a kidda  of habit that she likes to munch while studying so I have to get her favourite's done to make her stay awake for her exam. She is so obsessed with Red Velvet, and few days before her SPM exam I baked these cupcakes for her. Recipe adapted from Martha Stewart and it was absolutely wonderful with cream cheese frosting. As Martha said these cuppies are a contender for favourite flavour.


2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.


With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.


Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.


To finish, use a small offset spatula to spread cupcakes with frosting.

Cream Cheese Frosting


8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
Directions

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.

Next Post - Matcha Cotton Cheesecake



STRAWBERRY WHITE CHOCOLATE MUFFIN


I was some recipe of strawberry with the intention to finish up my strawberry stock and found this in foodgawker.com. Looks simple and have all the ingredients needed in my cupboard so one batch of it. Hem it's moist and yummy and I just dont why my muffin do not raise as the picture I saw. Anyway the taste was there and I skipped the streusel part. Perfect tea menu wonderfully easy to prepare.


4 eggs

2/3 cup vegetable oil
1 1/3 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white chocolate chips
2 cups strawberries

Streusel topping
5 tablespoons melted butter
4 tablespoons white sugar
3 tablespoons brown sugar
2/3 cup flour

Heat oven to 425°F.

Line muffin cups or spray your pans.
Slightly smash strawberries or chop lightly if food processor.
Mix in sugar, oil and eggs until mixed.
Mix in flour, baking soda, salt.
Stir in strawberries and white chocolate chips.
Spoon batter into muffin cups.
In side bowl combine streusel topping ingredients. May need to add more flour till it becomes crumbly around the size of a pea.
Top with streusel topping, about a tsp each.
Bake 14 to 17 minutes or until light golden brown or toothpick poked in center comes out clean.
Makes around 2 1/2 dozen muffins. They freeze great! I make this batch and then individually wrap them in foil so I can pop them in the toaster oven in the morning. Or you can microwave for 20 seconds.

Biasalah kalau strawberry banyak dan tak nampak ia akan dihabiskan maka kepala akan berlegar-legar memirkan apa yang hendak dibuat dengannya. Seperti biasa juga saya selongkar dalam goggle jumpa dengan resipi ini dalam Foodgawker. Saya buat satu adunan tetapi saya tidak buat streuselnya....tapi entah macam mana muffin saya tidak secantik seperti dalam gambar, tidak berapa naik....dunno why mungkin ada sesuatu yang tak kenal. Apa pun saya akan cuba lagi kerana kombinati white chocolate dan strawberry memang mantap.

Next Post - Red Velvet Cupcakes

Thursday, November 15, 2012

CHILLED STRAWBERRY CHEESECAKE


Cheese Lovers will sure love this. It's a non bake version. You can make any variations you like peaches, blueberry and even Oreo's cookies seem to be the favourite. It is easy to prepare however it needs time to get it chills well. However it's a wonderful sweet ending for any meals.

The Crust
200 g digestive biscuits / 200 gram biskut mudah hadham @ digestive cookies
80 g melted butter / 80 gram mentega, dicairkan

The Cream Cheese Cake
250 g cream cheese / 250 gram cream cheese
60 g castor sugar / 60 gram gula halus
6 fresh strawberry puree it  / 6 biji strawberry segar, kisar halus
1 tsp strawberry emulco / 1 camca teh strawberry emulco
6 fresh strawberry cut into cube / 6 biji strawberry segar, didadu
1 1/2 tbsp gelatin / 1 1/2 camca besar gelatin halal 
125 ml warm water / 125 ml air suam
200 ml whipping cream / 200 ml whipping cream, disejukkan 
Fresh Strawberry for decorations / Strawberry segar untuk hiasan


Prepare the crust:
In a food processor  grind the graham crackers until they are broken into a fine powder. Add the butter, nutella, brown sugar , salt and cocoa powder and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times.

Press the crust  evenly into the bottom of an 8 or 9-inch spring form pan. It should come up the sides slightly.


Prepare the Strawberry  topping:
In a saucepot add the strawberries, sugar, and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft. Use an immersion blender  to puree the fruit. (You can also do this by pouring the strawberries  into a regular blender, then return to the pot to finish cooking.)

Mix the gelatin with warm water and set aside for about 1 to 2 minutes.

Transfer the gelatin to the strawberries and gently cook over low heat.

Whisking just until the gelatin  is completely dissolved. Remove from heat. 

To make the cheesecake:

In a stand mixer  beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth. Add the strawberry puree and the chopped strawberry.

In a separate bowl whip the heavy cream until medium peaks.

Fold the whipped cream  into the strawberry cheesecake batter .

Gently folding just until it is all combined.


Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.



Place the cheesecake back into the refrigerator and allow to set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.

Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.

Chilled Strawberry Cheesecake ini sesuai dengan namanya tidak perlu bakar cuma didinginkan dalam fridge aje ..memang sajian pencuci mulut yang menjadi kegemaran ramai. Kali ini saya menggunakan buah strawberry. Walau bagaimanapun anda boleh menggunakan buah-buahan pilihan anda seperti, peach, mangga, blueberry mahupun Oreo's..buah-buahan seperti ini selalu menjadi pilihan ramai. memudah membuatnya tetapi memerlukan masa untuk membekukanya.

SIMPLE HOMEMADE CHOCOLATE



I've always wanted to learn to make chocolate, but never have the opportunity  due to tight work schedule and don't know how to go about until recently when Wah Seng organised  a 4 hours Homemade Chocolate program lead by Sifu Nurainie Tan. I enrolled myself and am blessed that I made that wise decision and now I can make my own chocolate. You'd be surprised just how easy it can be to create some wonderful chocolate recipes, and once you've gifted them and seen the reaction, you'll wonder what you ever saw in the store-bought varieties.

What you will need


  • Large bar of chocolate (white or milk)
  • Cookie sheet or mold (most waterproof containers make suitable molds)
  • Decorative goodies such as nuts, dried fruits and candies - I used Oreo cookies
  • Coloring for Chocolate


How to make it

Get you chocolate mold ready

Break the chocolate in to small chunks and place in the microwave for about one minute or until the chocolate has almost melted, give the chocolate a stir to help any remaining chunks melt, this will help the chocolate to melt without making it to runny and thin. Any more remaining chunks will need another blitz in the microwave. - I used double boiler method.


Add color of your preference to the chocolate and start designing your chocolate. Note you got to use a special coloring for chocolate. You can get it anywhere in the cake ingredients shop.

If your chocolate is fairly thin and quite runny leave it to thicken slightly before pouring it on to the cookie sheet, it doesn't need to be a perfect shape as this can often make it more interesting and unique.

Then place the chocolate sheet into the refrigerator

Remove from refrigerator and add another layer of chocolate. I added Oreo cookies and cover the cookies with another layer of chocolate. Refrigerate it again till harden and the chocolate is ready for serving.

Simple ha....



Memang sudah lama berhajat nak bermain dengan chocolate. tenguk kekawan buat hantaran chocolate rasa teringin juga. Saya cuma mendapat kesempatan ini apabila Wah Seng Ipoh menganjurkan kelas chocolate selama 4 jam. Saya daftarkan diri dan rasa berbaloi kerana saya sekarang sudah tahu teknik membuat chocolate. Terlalu simple anda hanya memerlukan chocolate, acuan dan kekacang atau cookies. Dalam experiment saya ini saya gunakan oreo memang sedap rasa ranggup Oreo dengan chocolate. Teknik asas ini boleh dilebarkan lagi kalau kita kreatif menggunakan idea. Buat permulaan saya cuma menggunakan yang basic dan untuk perwarna chocolate ini harus ingat ya dia ada perwarna khas untuk chocolate....jangan gunakan perwarna yang kita selalu guna. So SELAMAT MENCUBA.

Next Post - White chocolate Strawberry Muffins

Wednesday, November 14, 2012

MINI SHEPPARD PIE


A delicious twist on the classic Shepherd's Pie. Recipe and they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast. 

These Mini Shepherd’s Pies are not only a yummy, but could be fixed anytime. They can also be frozen for a future quick meal, so you might want to make a double batch. And their size is perfect for little hands! I made a short cut version by using store bought Prego cabonara sauce and also added a sprinkle of shredded cheese to the top for added flavor and color.
























300 g chicken fillet cut into cubes
2  chopped onion
1/2 teaspoon minced garlic
1 cup mix vegetables
1/2 can button mushroom
1/2 can of Prego cabonara
125 g  cream cheese
3 tablespoons butter
5-6 large potatoes, cooked and mashed 
2-4 tablespoons shredded cheese {any kind will work}

Method

Peel and cook potatoes until tender, mash with cream cheese and butter


While the potatoes are cooking, brown the chicken fillet and onion until meat is no longer pink.
Add garlic and cook for 1 minute or until tender.
Stir in Prego Cabonara Sauce, mushroon and mix vegetables cook for a while and set aside


Fill with chicken mixture in the individual aluminium
Top with a spoonful of mashed potatoes



Sprinkle with cheese
Bake at 375 degrees for 20-25 minutes
Serve immediately

Cara yang paling mudah menyediakan Sheppard Pie dan boleh didingin bekukan. Saya tidak membuat kulitnya seperti mana lazimnya dan untuk intinya pula saya cuma menggunakan sos Prego Cabonara, isi ayam mix vegetables dan cendawan. Toppingya saya gunak kentang bersama cream cheese dan cheese pamesan sebagai taburan. Memang mudah tidak renyah dan boleh dibuat segera. Sajian minuman petang mahupun sarapan pagi yang dibuat menggunakan mini aluminium foil yang mudah dijadikan bekal ke pejabat atau ke sekolah.

Next Post - White Chocolate Strawberry Muffins

Tuesday, November 13, 2012

SPICES IN ASIAN CUISINE



Spices are an essential part of Asian Cooking. Cumin, coriander, turmeric and cinnamon are the staple flavorings of many Asian  dishes, I am writing this on special request by viewer that required my helps in understanding the various types of Asian Spices. Since I have most of the spices at home, so I said why not..it's good to have some small documentation on these spices..so I took a shot on each spices and wish to share with those concerns.

Most of these spices are from Indian and cuisine like curry uses lots of spices. All these were brought to South East Asia by Indian Traders and it is interesting to study on all these spices. Most of the spices used are either fresh or in a powder form.

Spices truly make gastronomic indulgences. Spices bring out the great taste of any dishes and make them more exciting to eat. Moreover, it adds extra flavor to dishes.


Honestly I am not the expert in writing this topic anyhow base on my daily cooking especially curries..I know and understand the spices better..and I am learning now to blend some of  the spices to make "garam masala" an Indian special spice powder.

I hope the information given here will helps.



Here is the list of common spices used in daily Asian Cuisine


1.Coriander Seeds / Ketumbar Biji
2.Cumin / Jintan Putih
3. Fennel / Jintan Manis
4. Cardamon Pod / Buah Pelaga
5. Anise Star / Bunga Lawang
6. Cinammon Quill / Kulit Kayu Manis
7. Black pepercorn /  Lada Hitam
8. Fenugreek / Halba
9. White peppercorn / Lada Putih
11.Cloves / Bunga Cengkih
12 Candlenut / Buah Keras
13.Nutmeg Seed / Biji Buah Pala 

Note "- My numbering is wrong I missed No:10 anyway I stick to the picture.

Another very important ingredient is the tumeric powder and ginger.

Mengenali rempah ratus masakan Asia. Saya menulis ini atas permintaan seorang pembaca yang meminta saya menulis mengenai rempah ratus masakan Asia. Sebenarnya saya bukannya pakar tetapi oleh kerana sudah memasak selalu dan menggunakan rempah ratus ini maka saya kenal serba sedikit. Kebanyakkan kita tahu sejarah rempah ratus ini datangnya dari India yang dibawa oleh perdagang India. Tidak hairanlah ya rantau Asia ini banyak terpengaruh dengan budaya dan makanan masyarakat India. Sebenarnya tidak susah mengenali rempah ratus ini cuma saya selalu terkeliru antara jintan manis dan jintan putih..tetapi bila dah menulis ni rasanya ke depan saya tidak akan sila lagi . Saya harap maklumat yang ditulis ini dapat membantu.

Next Post - Mini Shepperd Pie

NYONYA CHICKEN CURRY



It looks like "Indonesia Kalio" and Malay Curry..but it is Nyonya Curry...appearance may look the same but the ingredients and tastes are slightly different. This nyonya chicken curry has lemongrass in it so it tastes in between curry and rendang. Serve best with Rice and if you go any Kopitiam they will serve this chicken curry with bread or pratha. Simply tasty and delicious.

NYONYA CHICKEN CURRY 


1.5 kg chicken, chopped into bite-sized pieces
300g potatoes, quartered
4 kaffir leaves
1/2 cup thick santan
1 cup water
sates to taste
6-7 tbsp oil

Blended Ingredients
1 lemongrass
10 shallot
3 cloves garlic
1 tsp turmeric  powder
2 tsp chili powder
1 tbsp meat curry powder
1/2 tsp salts
1 tsp sugar
2 tbsp tamrind juice
Method

Heat oil in a deep pot. Fry blended ingredients till fragrant.


Add chicken and potatoes and cook till boil. 


Add santan and water and the remaining ingredients including the kaffir leaves.


Reduce the heat and simmer for a while. A Bring to a boil until oil rises. Serve curry with the steamed turmeric rice.

Jika pernah makan roti pratha dengan curry ayam di mana-mana kopitiam anda akan rasa kelainan currynya dari curry biasa...kerana ramuanya agak berbeza sedikit di antara rendang dan curry biasa. Curry ini adalah curry nyonya yang menggunakan serai dan daun limau perut. Sedap dan menarik.

Next Post - Understanding the Spices

FONDANT FOR HANTARAN - 8

So much about the Durian Crepes Wave that hit Malaysia now back to business. This is my 8th Fondant Cake despite just started with Fondant barely 3 month. Am still not happy with the finishing anyhow I do believe that practice will perfect it soon. This one tier is for engagement "hantaran" and I used the imprint mat for the design. You can get the mat from Wilton..cost aroung 90-100 ringgit..a bit expensive but it minimised in term ofcracking your brain for ideas on how to fill up the empty spaces on your cake. Well some prefer plain, some prefer it a bit fancy. It's all your call and this is my first try with the imprint mat


I still used roses since it was specifically requested by customer. Looks like purple is still the favourite colour. I tried to use the paint dust..but I did not turned out that well..anyhow it helps in enhancing the color of the cake. So again "for your eyes only" and HAPPY DEEPAVALI  to all my Hindu's friend.







Sunday, November 11, 2012

DURIAN CREPES FEVER ---- WOW IT'S A HIT NOW



OMG it's Durian Crepes Fever now..especially in Klang Valley..hot selling kuih now. I've tasted this in Indonesia and in Philippines but not in Malaysia..may be it just hit Malaysia. Well many had tried so I don't want to miss the boat, even though a bit late as compared to others..I believe it's better late then  never. Honestly this is heavenly good especially for durian lovers. There are a few variations you can make, durian, mango, peaches and what ever your preference but from the bottom of my heart I still prefer durian. For the filling too you can make a few variations custard filling or whipped cream I choose the later it's easier just whip the cream. I understand this kuih are selling at RM10 for 4 pieces..wow!!! good business ha for those who are smart enough to grab the opportunity, and for those who are new and wish to learn to make one here's the recipe and enjoy your Deepavali holiday with this Durian Crepes ..




DURIAN CREPES
Ingredients A
80 g flour / 80 g tepung
20 g corn flour / 20 g tepung jagung
20 g glutinous rice flour / 20 g tepung pulut
1/2 tsp salts / 1/2 sdt garam
40 g sugar / 20 g gula

30 g melted butter / 30 g mentega cair
300 g freh milk / 300 g susu segar
2 eggs / 2 biji telur

Ingredients B
200 g whipped Freh Cream /200 g whipped fresh Cream

Ingredients C
Adequate Durian mashed / Durian yang dilecek secukupnya
or 
Adequate Mango cut into cube and puree some / Mangga secukupnya dipotong dadu dan dipureekan sedikit.

Mix Ingredients A until well combined. Add coloring of your preference/Campurkan semua bahan A dan masukkan perwarna kegemaran anda dan letak sebelah


Mashed The Durian and whipped the cream and set aside/ Lecekkan durian atau dadukan mangga serta siapkan krim putar


Heat up pan with oil, pour batter into pan swirl like you make kuih dadar and cook until done. Remove from pan  and set aside / Panaskan minyak dan leserkan sedikit dengan butter, letakkan adunan dan goyang seperti membuat kuih dadar. Masak sehingga masak, angkat dan letak sebelah.

Pipe the fresh cream at the center of  the pancake and topped with durian. Fold both sides like folding a parcel / Letakkan krim putar ditengah dan letakkan durian atau mangga diatasnya. Lipat adunan seperti mana kita lipat bungkusan ataupun lipat popiah.


Akhirnya dapat juga buat crepes durian yang sedang panas di pasaran dan di dunia blogger. Rata-rata singgah blog kekawan pasti ada crepes durian ini. Sebenarnya crepes ini sudah lama di Indonesia dan Filipina, saya pernah merasa crepes ini di Bandung Indonesia tapi cuma baru agaknya di Malaysia. Wow bagi yang pandai membuat business inilah kesempatanya ya sefaham saya di Mid Valley KL, 4 keping harganya RM10. Tetapi sebenarnya crepes ini boleh dipelbagaikan...untuk kali ini saya buat dua perisa yang kuning durian dan yang hijau mangga. Memang sedap dan paling bahagia ialah peminat durian satu cara yang nikmat menikmati durian. Crepes ini lebih sedap kalau disejukkan sebelum dihidang..memang sungguh nikmat.
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