Wednesday, August 28, 2013

MY EID MUBARAK 2ND OPEN HOUSE

Honestly am not in the mood of writing recipe...so let the pictures speak for itself...ha..ha..my 2nd Eid Mubarak Open House. Same concept as the first but different menu.

KetupatPalas and Soto Ayam

Ketupat Palas and Chicken Rendang

Dessert Table

Dessert Table

Vanilla Cupcakes

Sticky Dates With Butterscotch Cupcakes

Carrot Cupcakes and Cheesy Tartlets

Panna Cotta

Panna Cotta with Raspberry Sauce

Sticky Dates With Butterscotch Cupcakes

Sticky Dates With Butterscotch Cupcakes

White Chocolate Mud Cake




Saturday, August 24, 2013

ASAM KEUNG ACHEH


Asam Keung ini sama dengan macam Asam Pedas Malaysia. Masakkan Acheh yang cukup popular. Biasanya ikan tongkol atau udeng yang digunakan. Menarik tentang resipi ini ia menggunakan asam sunti iaitu belimbing buluhyang dikeringkan diblend besama-sama dengan bahan lain. Sedap lauk ini masam-masam pedas.


Asam Keung Ikan Tenggiri

INGREDIENTS

4 potong ikan tenggiri atau ikan tongkol
2 tangkai daun kari
1 biji timun dipotong memanjang  atau belimbing buluh dibelah dua
1 biji bawang besar dihiris halus
Minyak masak untuk menumis

Bahan untuk di blend
5 tangkai cili kering
Asam Sunti
9 biji cili padi
5 ulas bawang putih
1 biji bawang besar
1" halia
1" kunyit hidup
1 sdb serbuk ketumbar
11 biji asam sunti - belimbing buluh yang dikeringkan

METHOD


Bersihan ikan danletak sebelah
Beland semua bahan blend
Panaskan minyak dan tumis bawangbesar hiris.
Masukkan bahan blend dan tumis sehingga garing
Masukkan daun kari atau daun salam
Terus tumis..kemudian masukkan air..ikut kepekatan yang diinginkan
Biar didih sebentar dan masukkan ikan...
Masukan garam secukup rasa.masukkan timun atau belimbing muda. Biarkan atas api sehingga ikan masak.
Siap untuk dihidang.

Wednesday, August 21, 2013

MEJA DESSERT EID MUBARAK /MY EID MUBARAK DESSERT TABLE


Selalunya benda yang tidak dirancang menjadi. Biasanya bila selesai puasa syawal saya akan buat rumah terbuka kecil-kecil menjamu kekawan. Tahun ni pun sama...tapi first round ini lebih kepada kekawan anak-anak. Ialah sudah berada ditempat baru maka ramai juga kekawan minta hendak ziarah. ..jadi saya  buat open house yang simple aje di rumah.

Menu utama sudah semestinya kegemaran keluarga SOTO AYAM MADURA dan Laksa Asam



Dalam membuat persiapan tiba-tiba terasa ingin membuat kelainan sedikit tahun ini...biasanya kalau Raya ni kuih-muih disusun di atas meja makan atau meja ruang tamu..tetapi kali ini saya terpanggil untuk mengujudkan satu ruang khas yang dinamakan "the dessert table". Dessert table ni selalunya sinonim dalam majlis perkahwinan...dan kalu dilihat pada majalah-majalah perkahwinan atau penggantinkita selalu dapat melihat bagaimana meja dessert ini dihiaskan. Lazimnya hiasan meja mengikut warna tema dan di letakkan "backdrop" atau kraf tangan yang menarik.Oleh kerana idea ni datang secara tiba-tiba saya tidak mempunyai banyak pilihan dari segi hiasan...tiada kesempatan masa. Saya cuma menggunakan konsepnya tanpa banyak hiasan tetapi banyak menggunakan balang yang beranika jenis...Udah namanya dessert table jadi hidanganya semua pemanis mulut berlaka...saya letakkan cookies..dan kek... excited juga bila dah siap...
1-2-3-4 Coconut Cake

Kalau yang berminat untuk mengadakan "dessert table" untuk majlis perkahwinan atau majlis-majlis tertentu bolehlah dapatkan ilham dari blog..ini..cukup menarik....Pada semua saya mengambil kesempatan di sini untuk mengucapkan SELAMAT HARI RAYA dan MAAF ZAHIR BATIN



KLIK SINI UNTUK ILHAM MENARIK -http://www.stylemepretty.com/living/2013/04/30/how-to-style-a-dessert-table-tips-from-amy-atlas/



Chocolate Cake

Vanilla Chocolate Cupcake
Lapis Lengit - dari Norbaini
Kek Kukus Buah dari Zana

Soto Ayam Madura
Coconut Cupcake

Laksa Asam Pulau Penang





Monday, August 19, 2013

PEANUT BUTTER CAKE

 

A peanut butter layer cake with a rich peanut butter frosting.  Using oil in the batter promotes a moist crumb, whereas butter causes cake to dry out.  Buttermilk also does wonders for creating a soft and moist crumb.

Peanut butter lovers – this is definitely the cake for you. I found the recipe in the Daring Gourmet blog. Definitely a killer recipe. perfect for any occasion as your sweet ending.


Peanut Butter Cake

 
Serves: 8-10
Ingredients
  • For the Frosting:
  • 1 cup natural, unsweetened peanut butter
  • ½ cup unsalted butter, softened
  • 3 cups powdered (confectioner’s) sugar
  • up to ½ cup heavy cream

  • For the Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ⅓ cup natural, unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  4. Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  5. Grease a 9X3 inch round baking pan.
  6. Pour the batter into the pan.
  7. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry).
  8. Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  9. In the meantime, to make the frosting, place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until a smooth and spreadable consistency is reached.
  10. Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.


Sunday, August 18, 2013

HUMMINGBIRD CAKE


Kek ini memang meletup sekitar tahun 70an. Pernah memenangi berbagai pertandingan. Memang sedap kek ni..seperti carrot cake kek ini lembap dan mengandungi pisang lecek, nenas cincang dan kacang pecan cincang. Di hias dengan krim cheese frosting. Caramembuatnya mudah dan persis cara membuat carrot cake

INGREDIENTS

Cake Ingredients:
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp. ground cinnamon
  • ½ tsp nutmeg (optional)
  • 3 eggs
  • 1 cup canola oil
  • 2 tsp vanilla extract
  • 1 8 oz. can crushed pineapple, with juice
  • 2 cups mashed bananas (about 3-4 bananas)
  • 1 cup finely chopped pecans
Cream Cheese Frosting Ingredients*
  • 1 lb cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 lbs (32 oz.) confectioners’ sugar
  • 1 tsp vanilla
  • 1 Tbsp Cointreau**
  • 1 cup roughly chopped pecans, for topping (optional, toasted)
  • Edible flowers for garnish (optional)
Frosting Notes:
*The cream cheese frosting recipe can be cut in half if you prefer less frosting. If so, apply sparingly so there is enough to cover the entire cake.
**Feel free to use any favorite liquor, such as Grand Marnier, Triple Sec, Cognac, Armagnac, Brandy or even Bourbon. Or, simply omit the liquor and use 2 tsp vanilla extract.

METHOD


Cake
Preheat oven to 350° F.  Lightly grease and flour three 9” round cake pans.

In a very large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, sugar, cinnamon, and nutmeg (optional).

In a separate bowl, whisk the canola oil and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).
Using a wooden spoon or spatula, fold the moist ingredients into the dry ingredients until just combined (do not over-mix).

Pour the batter into the three prepared cake pans, taking care to divide evenly.  Bake on center racks of oven for 25-30 minutes or until a toothpick or knife inserted in the center comes out clean.
Allow the cakes to cool in the pan on wire racks for 10 minutes.  After 10 minutes, run a knife around the edges and remove the cakes from the pans.  Cool completely on wire racks before frosting.
Cream Cheese Frosting
1 Cream the softened butter and cream cheese in a large bowl with an electric mixer. With the mixer on a slow speed, add the confectioners’ sugar in small amounts until all is incorporated, then add the Cointreau and vanilla and beat until the frosting is light and fluffy.
Note: Do not add the confectioners’ sugar while the mixer is set on a high speed, or you will create a snowy mess of sugar all over your kitchen. [Please do not ask me how I know this.]
2 Place one layer, top down, on a large plate or cake stand (this creates a smooth surface on the top and results in a more level cake). Spread frosting evenly over the first layer, then repeat with the second and third layers, then frost the sides.
3 Sprinkle the top completely with the remaining cup of chopped pecans (toasted or untoasted). Alternatively, press the chopped pecans onto the sides of the cake and leave the top simply frosted. Store in refrigerator, then remove one hour before serving to allow the cake to come to room temperature.
Yield: Serves 12 to 16.

Slice version
Cupcake version

Thursday, August 15, 2013

DRIED PINEAPPLE FLOWER


Dried Pineapple always been associated with HUMMINGBIRD CAKE.  I saw this in Martha Stewart blog and they look gorgeous. Quite unique and easy to make. you can prepare this in advance and would be great in any cake or cupcake decoration.



Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.


 Using a small melon baller, remove and discard pineapple "eyes."


Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more.


Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.



Wednesday, August 14, 2013

TIRAMISU CUPCAKE



This is heavenly nice a cupcake with mascapone cheese frosting. Easy to make..you can use any chocolate or yellow cake recipe. Spread some coffee syrup..OMG so irresistible ..!!!!


Tiramisu Cupcake
Adapted from Brown Eyed Baker.
yield: 18 cupcakes

prep time: 1 hour

cook time: 20 minutes

total time: 1 hour 20 minutes

INGREDIENTS:

For the Cupcakes:
1¼ cups cake flour (not self-rising), sifted ( I used 1 cup flour 1/4 cocoa powder)
¾ teaspoon baking powder
½ teaspoon coarse salt
¼ cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
1 cup granulated sugar
For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala wine
¼ cup granulated sugar
For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting

DIRECTIONS:

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.
7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
(Recipe adapted from Martha Stewart's Cupcakes)

CHOCOLATE PEANUT BUTTER CAKE


I always wanting something different....trying a few variation of chocolate cake..so I I took a walk and found this in  two prominent blog that I've been following  - Smitten Kitchen and Pickin...wow have tested this cake and the cake look gorgeous. I booked mark it got all the ingredients and over the week end gave a BIG GO and baked one batch of it.

This peanut butter chocolate cake is layered with peanut butter frosting and chocolate ganache. The two great flavors of chocolate and peanut butter come together in this moist delicious cake. Honestly it was great. To get a double dose impact I served this cake with Mocha Ice Cream..ola..la...


Chocolate Peanut Butter Cake

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Monday, August 12, 2013

SEAFOOD MACARONI CASSEROLE


This is crazy good. It’s the perfect thing to serve for any hungry tummies.This recipe is a pretty basic version, but everyone who makes baked macaroni has their own unique tricks and twists to it. Some vary the cheeses, some the meat, some make meatless versions, and some people leave out the tomato sauce for a truly cheese-tastic casserole and I used bechmel sauce and seafood - awesome !!! You can make this ahead, and either refrigerate or freeze before you do the final baking.



Ingredients:
400 grams macaroni, cooked according to package instructions
3 tbsp. olive oil
1 small onion, chopped
4 cloves garlic, minced
1 medium bell pepper, minced
300 g shrimps
100 g crab meat
2 pcs. bay leaf
1/2 cup butter, melted
4 tbsp all purpose flour
1 can evaporated milk
1 can cream of mushroom soup
1 1/2 cups chicken broth (if you don’t have one, boil 1 1/2 cups of water and drop in 1 piece of chicken cube/buillion)
quick-melt cheddar cheese, grated

Pre-heat the oven to 350F.
Cook the macaroni as per package instructions.
In another pot, saute the onions, garlic, and bell pepper until tender.
Add the shrimps and crab meat. Mix them together until are cooked.
Add the bay leaf. Stir. If it’s too heavy/thick for you, you can add water. 
Bring the sauce into a boil, then simmer for a couple of minutes.
Add in the cooked macaroni. Mix well and cook for another 3-5 minutes. Transfer into the baking dish. Make sure it’s evenly spread out.
In another pot, mix the melted butter and flour together until there are no more lumps. Heat it up then add in the milk. Stir well.
Next add the chicken broth. Let it simmer. Add in the cream of mushroom. Bring to a boil. Remove from heat.
Pour the bechamel sauce directly on top of the macaroni.
Scatter the grated cheese on top. Sprinkle with Italian herbs.
Bake for 20-30minutes depending on how brown you want the cheese and bechamel sauce to be.


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