Thursday, February 14, 2013

ITALIAN TIRAMISU


This cake need an introduction...ha.this Italian dessert has always been a favourite sweat ending..it's either you use sponge cake or the ready sivordi  (lady's finger)..layered with mascarpone cheese. Really rich..cheezy and with the bitterness of coffee and cocoa powder. This recipe fits both the sponge cake and the sivordi biscuits.


Ingredients

For the sponge

3 whole eggs / 3 biji telur
3 Tbsp granulated sugar / 3 sdb besar gula  pasir
1/3 cup granulated sugar / 1/3 gula pasir
1 tsp vanilla extract / 1 sdt esen vanila
1/2 cup plain flour, sifted / 1/2 cawan tepung
2 Tbsp butter, melted / 2 sdb mentega cair

You can substitute the sponge cake with sivordi or ladyfingers roughly 20 pcs./ Boleh digantikan sponge cake ini dengan biskut sivordi..atau biskut jejari.

For the coffee mixture
2/3 cup of strong Espresso coffee / 2/3 cup kopi - I used nescafe
1 Tbsp granulated sugar / 1 sdb besar gula
1/4 cup Marsala wine or brandy - I omit this with no substitute

For the Mascarpone cream
500 g Mascarpone cheese / 500 g mascarpone cheese
150 g caster sugar  / 150 g gula caster
5 large egg / 5 biji telor
1 tsp cream of tartar / 1 sdt krim tarta
1 1/2 tbsp gelatin + 9 tbsp hot water / 1 1/2 sdb gelatin + 9 sudu besar air panas
70 g cocoa powder for sprinkle / 70 g serbuk koko untuk tabur atas

Directions

To make the sponge cake

Preheat oven to 350° F. Spray a 9 inch diameter round cake pan or 8 inch by 8 inch rectangular cake pan with vegetable oil and lightly dust with cake flour. Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 Tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured. Remove from the heat, stir in the vanilla extract, and slowly fold in the cake flour. Fold in the melted butter. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes  / Panaskan oven pada 350 F. Alaskan dulang pembakar 9 " bulat dengan minyak masak dan taburkan sedikit tepung. Pukul telur dengan 1/3 cawan gula pada kelajuan sederhana atas double boiler dan api panas sehingga adunan menjadi lincin dan putih. Masukkan baki 3 sdb gula dan pukul pada kadar kelajuan tinggi sehingga adunan menjadi pekat. Alihkan dari api dan masukkan esen vanilla dan perlahan=lahan masukkan tepung. Masukkan mentega cair. Tuangkan adunan k edalam acuandan bakar selama 30-40 minit.



Remove from the oven and immediately turn the cake out of the pan onto a wire rack to cool. / Keluarkan dari oven..sejukkan

To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the Marsala wine or brandy and stir. /Masukkan gula dan kopi..wapkan dengan carak menjerangkannya sehingga pekat dan tinggal 1/3 cawan.

To make the Mascarpone cream
Beat 1/2 sugar with eggs yolk till til fluffy (texture look like spongecake). Beat again for another 1 minute on high speed. Add mascaporne cheese...whisk slowly so that mixture won't separated at minimum speed. Store in chiller./ Pukul kuning telur dengan 1/2 gula sehingga kembang. Pukul lagi pada speed tinggi selama 1 minit. Masukkan mascarpone cheese pukul perlahan supaya ia tidak berasingan pada kadar rendah.  Masukkan ke dalam chiller untuk disejukkan

Beat the egg white with 75 g sugar till fluffy add in cream of tartar and beat till soft peak add egg yolk mixture to the white egg mixture and mix till incoporated . Ada in gelatin mixture and mix well with mixer. / Pukul putih telur pada kadar sederhana sehingga kembang. masukkan krim of tartar da.n pukul pada kadar tinggi sehingga bertanduk. Masukkan adunan kuning telur ke dalam adunan putih telur dan gaul rata. Masukkan gelatin yang dibancuh bersama air panas dan pukul dengan mixer sehingga rata.


Tiramisu Assembly
Slice the cake in half, to make two cakes of half the original height. / Potong kek kepada dua bahagian.

Place the first slice of the cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream / Letakan lapisan pertama kek dan renjiskan adunan kopi ke atas kek. Sapukan adunan cheese atas kek menggunakan spatula

Put the second slice of the cake on top and repeat the above procedure with the coffee mixture, Mascarpone, to finish the Tiramisu. / Letakkan lapisan kedua kek dan lakukan proses yang sama

Cover with plastic wrap and refrigerate for at least 6 hours. / Tutup dengan clig plastic dan sejukkan selama 6 jam.




Jika menggunakan roti..celup roti dengan air kopi dan susun atau pun boleh digunakan cara meletakkan biskut dikeliling dan mascarpone cheese di tengah seperti di bawah.


Next Post - Chicken Pie

HOME MADE PIZZA



Homemake Pizza by Simply Recipe I adapted her recipe 100%..its easy, and Simply delicious. You can even froze the base and bake it when you need...you dont have to dial 7555525 for delivery you can make it on your own..


Homemade Pizza Recipe

    INGREDIENTS
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
Pizza Ingredients
  • Olive oil
  • Cornmeal (to slide the pizza onto the pizza stone)
  • Tomato sauce (purée)
  • Mozzarella or Parmesan cheese, shredded
  • Feta cheese
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Sausage, cooked ahead
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced
  • Sliced ham
METHOD
1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
 4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
 6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Next Post - Tiramisu Cake

Wednesday, February 13, 2013

GULAI IKAN MASIN TUMIS DARAT



This is one of my favourite dish...Gulai Ikan Masin Tumis Darat, salted fish curry...I only used the bones. Added some brinjals, pineapples and sweet potato. Garlic, shallots, mustards seeds, cumin seed and curry leaves were satuee separately and pour into the simmering curry. This enhance the aroma of the curry. Best serve with steamed rice and sambal belacan.


INGREDIENTS
1 kg Ikan Talang Salted Fish Bones / 1 kg tulang Ikan Talang Masin
l 1/2 packet fish curry powder / 1 1/2 paket remah kari ikan
1 long brinjal cuts into 2" / 1 batang terung panjang potong 2"
2 medium size potato quartered / 2 biji keledek di belah empat
1/2 pineapple cut into small pieces / 1/2 biji nenas dihiris nipis
1 cup coconut milk / 1 cawan santan
4 cups water / 4 cawan air.

Sautee Ingredients / Bahan Tumis Darat
9 shallots thinly slice / 9 biji bawang merah dihiris nipis
5 cloves garlic / 5 ulas bawang putih
1 tsp mustard seed / 1 sdt biji sawi
1 tsp cumin / 1 sdt jintan putih
3 dried chilies cut into 3  / 3 tangkai cili merah dipotong 3
5 tbsp cooking oil / 5 sdb minyak masak

  1. Soak salted fish in water for a few hour before cooking to remove excess salts / Rendam ikan masin dalam air bebrapa jam sebelum masak untuk mengeluarkan lebihan garam
  2. In a pot put in the salted fish, potato and water..bring to boil until fish are done and potatoes are tender . /Masukan tulang ikan masin dan air kedalam periuk masak sehingga ubi empok.
  3. Add in brinjals, pineapples and coconut milk cook for another 5 minutes. / Masukkan terung, nenas dan santan..masak lagi 5 minutes
  4. While simmering the curry...in a pan heat up oil and sautee all the sautee ingredients till brown and fragrant. / Sementara menunggu kari mendidih..tumiskan bahan tumis sehingga kekuningan dan naik baunya,
  5. Pour the suatee ingredients in the curry and allow to simmer for another 7-8 minutes or till oil surface / Curahkan bahan tumis ke dalam kari dan biarkan reneh sehingga naik minyak.
Next Post - Homemade Pizza

Tuesday, February 12, 2013

THE MAKING OF NEW YORK CHEESECAKE



An all time favourite New York Cheesecake.


Next Post - Apple Crumbles Cake



THE MAKING OF ABSOLUTE CHOC CAKE


This is another recipe from Secret Recipe product ranges....chocolate cake with layered of fresh creams and KitKat Bites. The KitKats Bites made the cake crunchy and great with chocolate ganache and cocoa dust.


The process
.

Next Post - The Making of New York Cheesecake

Monday, February 11, 2013

THE MAKING OF TURKISH INDULGENCE


If you are a frequent visitor to Secret Recipe Cafe am sure you are aware of this new product from SR..its Turkish Indulgence - Medley of chocolate and light cream topped with pistachio crumbles, embedded with aromatic rose flavoured Turkish candy, soft marshmallows, crunchy pistachios and a coating of dark couverture chocolate. It's all 5 layers.  It's awesome !!!. I just learned to bake this from - http://norbainicakes.blogspot.com/. It's great...there's no reipe here just a simple slot what I named as "The Making Off" which highlighted the steps..and if you which to have the recipe I believe its fair for you to enroll yourself in Norbaini Cakes classes...honestly it's worth especially for those who is in cakes business.


The Bottom Layer - layer of chocolate ganache, mashmallow, jelly and pistachio - use a ring for molding this.


The 2nd Layer - Chocolate whipped cream fillings, pipe on top of the bottom layer


The 3rd Layer is a chocolate cake layer..you can use sponge or chocolate cake....put on top of the second layer


The 4th Layer - Cheese Mousse Layer


The Final Layer - ganache and pistachio


Macam buat film pula ada session "The Making Off"....ha..ha..dalam sessi ini saya cuma buat preview aje...saya tidak meletakkan resipinya kerana resipi-resipi ini saya berguru jadi rasanya fairlah saya tidak menyiarkan resipinya fair pada guru dan fair pada kawan-kawan yang sesama berguru. So jika inginkan resipinya bolehlah daftarkan diri pada kelas Norbaini Cakes...memang berbaloi terutama mereka yang mempunyai business cake. Turkish Indulgence ni adalah product terbaru Secret Recipe. Kek ini mempunyai 5 lapisan dan harga sebjiji kek ini kalau tidak salah saya ialah RM120 sebiji..memang kek yang top selepas Chocolate Indulgence. Atas adalah step-step membuatnya. Modal kek agak tinggi juga kerana banyak menggunakan bahan-bahan yang mahal. Memang sedap kek ini..

Next Post - The Making of Absolute Chocolate Cake

CHOCOLATE GANACHE TARTS




This tart is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. Recipe adapted from Martha Stewart Show...ha..ha...I've kept the recipe for a while and only now managed to do it...it's awesome and perfect for Hitea. 

Chocolate Ganache Tart
Adapted fromm Martha Stewart

Ingredients
3 tablespoons slivered blanched almonds / 3 sdb serbuk badam - I used Hazel nuts.

6 tablespoons sugar / 6 sdb gula
1 1/4 cups (spooned and leveled) all-purpose flour / 1 1/4 cawan tepung diratakan
2 teaspoons grated orange or lemon zest, (optional)/2 sdt kulit oren atau  kulit lemon 
1/4 teaspoon salt / 1/4 sdt garam
6 tablespoons unsalted butter, cold and cut into pieces / 6 sdb garam sejuk dan potong kube 
12 ounces bittersweet chocolate, coarsely chopped / 12 oz cokolat bittersweet
1 1/4 cups heavy cream / 1 1/4 cawan krim pekat
1 teaspoon vanilla extract/ 1 1 sdt vanilla

Directions

Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers)./ Panaskan oven pada 350 C. Dalam food processor masukan serbuk badam dan kisar hingga halus. Masukkan gula, tepung, kulit limau dan garam. proses sehingga bersatu, Masukan mentega dan proses sehingga menjadi seperti serbuk roti.

Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan./ Masukkan adunan ke dalam acuan tarts 9" yang mempunyai pembukaan di bawah. Saya menggunakan acuan yang kecil kerana suka yang comel dan mudah disaji.

Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour. / Bakar selama 20 minit  sejukkan dan alih ke rak

Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla. / Renehkan krim sehingga mendidih, tuangkan krim kedalam mangkok chocolate, kacau sehingga lincin dan sebati.

Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour. / Tuangkan chocolate dalam tart shell dan biarkan sejukkan selama 1-2 jam

Tart ini simple....mudah membuatnya. Fillingnya tak perlu dimasak...cuma disejukkan aje. Saya telah lama menyimpan resipi dari Martha Stewart ni cuma baru sekarang berkesempatan membuatnya. Serbuk badam boleh juga digantikan dengan serbuk hazelnut. memang ranggup tart shellnya dan sesuai buat sajian minum petang.....hidang bersama fresh cream dan fresh berries.

Next Post - The Making of Turkish Indulgence

Saturday, February 09, 2013

ROSEMARY FOCACCIA BREAD


This recipe is from the site food.com.. I found it made it. If you are new in baking bread, this scrumptious focaccia is a great place to start. This Italian flatbread is filled with the flavor of olive oil, soft and crunchy at the same time, and dimpled all over. It's so easy to prepare you can easily mix and knead the whole thing in an electric mixer. You can make sandwich with this bread.



Ingredients
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (not lukewarm)
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for sprinkling
1/3 cup olive oil, plus more for drizzling
1 sprig fresh rosemary, chopped

Directions
Sprinkle the yeast over the warm water. Let stand for a few minutes.

In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.

Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.


To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. It made it square. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.

Preheat the oven to 400 degrees F.

Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.

Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

Roti yang paling mudah dibuat. bagi yang baru ingin mencuba membuat roti adalah penyunting semangat boleh masukkan semua bahan dalam mixer perap beberapa jam kemudian diuli dan bentuk ikut suka masing, Saya lebih gemar membuatkan  empatsegi panjang. Roti ini adalah roti leper Italia sesuai dibuat sandwich,,kalau yang biasa makan sandwich di Pizza Hut ini lah roti yang digunakan. Ranggup diluar dan lembut di dalam, Rosemary dan minyak zaitun menambahkan keenakan roti ini.

Next Post - Chocolate Ganache Tarts.


PULUT TAI-TAI




Pulut Tai Tai or Blue Glutinous Rice Cakes is one of the Baba Nyonya's favourite kuih and popular among the Chinese and Baba Nyonya. The blue stain comes from a flower name Bunga Telang or Clitoria Flower. This pulut tai-tai is normally served with "kaya.



Recipe  Pulut Tai-Tai
900 g glutinous rice / 900 g pulut
7 oz thick coconut milk / 7 oz santan pekat
3 tsp salts / 3 sdt garam
1 tbsp  sugar / 1 sdb gula
2  big pieces of banana leaves / 2 keping daun pisang
1/4 cup dried clitoria flowers / 1/4 cawan bunga telang kering
1 cup water / 1 cawan air
1 slice lime / 1 hirisan limau nipis



  1. Add dried clitoria flower to water and bring to boil. When color released totally, strain out blue liquid to a bowl and cool /Masukan bunga telang kering dalam air dan masak sehingga ia mengeluarkan warnanya. Tapis dan sejukan
  2. Wash glutinous rice twice and drain. Take a quarter portion of the rice and soak in blue liquid and lime. Soak remaining rice in clear water. Leave both rice a side for 2 hours/ Basuh pulut sebanyak dua kali. Tapis dan ambil 1/4 pulut tadi direndam dalam air bunga telang bersama hirisan limau. Bagi pulut direndam dengan air biasa dan biarkan selama 2 jam
  3. Line a steamer with a piece of banana leaf. Place white and blue side by side in the steamer /Alaskan loyang dengan daun pisang dan letakkan kedua-dua pulut itu bersebelahan - lihat gambar.
  4. Add salts to coconut milk stir well. Add coconut mixture into rice slowly without stirring. Over  medium heat steam rice for 30 minutes / Masukkan garam ke dalam santan...perlahan-lahan curahkan santan ketas pulut dan kukus selama 30 minit
  5. Grease and line 9" cake tin with a piece of banan leaf. Transfer rice into tin, alternating blue and white rice to create marble. Compact the rice and steam for another 7 minutes. / Lapik loyang 9" dengan daun pisang dan masukkan pulut yang dikukus tadi. Gaul berselang seli seperti marble dan bertompok-tompok warna biru dan putih. Tekan pulut dengan daun pisang sehingga mampat dan kukus semula selama 7 minit.
  6. Complete cool the rice and cut 2" square pieces and top with a tsp of kaya before serving./ Sejukkan pulut dan potong 2" persegi dan letakkan 1 sdt kaya di atasnya.



Kaya Recipe
4 eggs / 4 biji telur
7 oz thick coconut milk / 7 oz santan pekat
6 0z sugar/ 6 0z gula
5 pieces pandan leaves / 5 helai daun pandan

2 tbsp sugar for caramel / 2 sdb gula untuk membuat karamel

Mix all ingredients until sugar dissolve, strain. double boil over low heat until thicks stirring constantly. During the half time add caramel and continue stirring/ Campurkan semua bahan sehingga gula larut. Tapis dan double boil di atas api kecil sehingga separuh pekat. Masukkan karamel dan terus kacau sehingga pekat.


Pulut tai-tai adalah pulu biru yang dimasak menggunakan bunga telang. Pulut ini popular dikalangan masyarakat Cina mahupun masyarakat Baba Nyonya. Biasanya dimakan bersama serikaya. 

Next Post - Rosemary Focaccia Bread



Friday, February 08, 2013

ORANGE GINGER CALIFORNIA CHEESECAKE




This cheesecake is absolutely scrumptious. You got to try this. What made it unique was the Orange Ginger...awesome...you can use my Baked Blueberry recipe and make this orange ginger. Click here for the cheesecake recipe. - http://patyskitchen.blogspot.com/2013/02/baked-blueberry-cheesecake.html

I am gonna share you on how to make this awesome orange ginger..its simple and you can use it in any of your cakes for instance your butter cake, pound cake, orange cake or even chocolate cake its fits well.

Orange Ginger Recipe
Adapted from Norbaini Cakes

4 cups water / 4 cawan air
2 cups sugar / 2 cawan gula
3 Sunkist Orange cut into ring  / 3 biji orange sunkist dipotong bulat

Cook all the three ingredients under low heat until thickens. Strain the juice...you can use the juice in the cheesecake / Masakkan kesemua bahan atas api kecil sehingga pekat dan berkilat. Toskan air gulanya...boleh digunakan dalam cheesecake.


Kek Keju ini memang hebat..yang menjadikanya hebat ialah halwa limau...memang sedap...malah halwa limau ini boleh digunakan untuk apa-apa resipi kek yang lain seperti kek mentega, kek cokolat...kek kukus..dan apa sahaja...memang sesuai...dengan rasanya. Resipi Kek Keju ini boleh gunakan resipi Baked Blueberry Cheesecake - http://patyskitchen.blogspot.com/2013/02/baked-blueberry-cheesecake.html...saya cuma kongsikan di sini cara membuat halwa limau.

Next Post - Pulut Tai-Tai



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