PATY'S KITCHEN

HENG HWA FRIED BIHUN / BIHUN GORENG HENG HWA

2012-05-27T12:42:00.002+08:00

The Heng Hwas originally came from Fujian province in China (same as the Hokkiens), but they’re a minority dialect group. This fried bihun is one of its signature.Unlike other cooking styles of beehoon where it is usually wet with sauce, Putien’s Fried Heng Hwa Bee Hoon’s flavour comes from the milky stock of pork bones and chicken. Of course I replaced pork with beef. With generous amounts of seafood and vegetables, the Bee Hoon was filling and satisfying. . And one thing good about this fried bihun it gets better once you serve with chili padi or green chili pickles. YUm....YUm....

Heng Hwa Fried Bihun

200 g chicken fillet cut into bite size

150 g squids cut into ring

200 g shrimps shelled

6-7 bok choy halved and blanched

1 tsp white pepper corn

1/2 teaspoon salt

1 tbsp sesame oil

Other:

1 packet rice noodles soaked and drained

2 eggs make into thin omelete

3 large clove garlic, peeled and minced

1 green onion

6 tablespoons oil for stir-frying, or as needed

1 tsp chicken cube, mixed with 1 1/2 tablespoons water

Preparation:

Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes. Marinade with white pepercorn

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the chicken, shrimps. Stir-fry until aromatic (about 30 seconds) and change color. Add the chicken cubes and garlic. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the chicken cube and some chicken stock, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken, squid and shrimps Add the green onion and stir to heat through. Serve hot.

Bihun goreng putih sebenarnya asal dari Heng Hwa dari wilayah Fujian. Bihun ini banyak pakai sayur dan bahan-bahan seafood. Saya lebih gemar guna bok choy dan banyakkan stok ayam dan cube ayam..memang sedap. Lebih sedap dengan cili jeruk.

Next Post - Steam Seabass with Ginger Torch Flower

BUBUR JAGUNG BERSAGO/ SWEET CORN WITH COCONUT MILK

2012-05-27T10:52:00.003+08:00

These dessert are popular among the South East Asia, in Filipines they called this Ginataang Mais, in Malaysia we called this Bubur Jagung. The dessert is creamy with coconut milk and you can also use palm sugar if you like. A little sago helps thicken the dessert.

Sweet Corn With Coconut Milk Dessert

2 corn kennel

500 ml water

1 pandan leaf, tied into a knot

1 tbsp pearl sago

1 cup sugar

Pinch of salt

150 ml thick coconut milk (diluted or extracted from ½ coconut)

Method

Place sweetcorn kernels and water in a medium-sized pan and bring to the boil. Add pandan leaf. Place sago in a small strainer and rinse briefly under the tap. Add this to the corn in the pan and continue cooking, stirring every now and then until sago is transparent ? about 10 minutes.

Add the sugar and stir until dissolved before adding the salt and coconut milk. Allow mixture to come back to the boil, stirring constantly over medium heat to prevent the coconut from curdling.

Simmer for two to three minutes before taking pan off the heat. Serve either warm or chilled as a teatime treat or dessert.

DOUBLE CHEESE DELIGHT BUN

2012-05-25T09:42:00.002+08:00

This bun is the reminiscent of the Mexican bun. The bun consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows. Pls don't be put off by all the steps, i have just been very detailed. The aroma that is going to fill your home is WONDERFUL, but it's nothing compared to trying this fresh out of your oven.

Double Cheese Delight Bun

For The Dough

1 kg bread flour

270 g sugar

12 g salts

30 g milk powder

100 ml egg yolk

12 g instant yeast

10 g bread improver

50 g cream cheese

100 ml fresh milk

430 ml water

100 g butter

Mix all ingredients till smooth dough, then fold in butter and mix again till smooth
Remove dough from mixture and shape into a ball.
Divide the dough into 55 g portions(should get 17 portions).
Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute

For The Filling

600 g cream cheese

300 f UHT cream

Mix cream cheese till smooth then fold in cream and mix well. Set a aside

For The Topping

150 g shortening

100 g caster sugar

150 ml water

100 g plain flour

50 g cornflour

250 cheddar cheese

Mix sugar and shortening until sugar dissolved. Add in water.

Fold in flour and mix until it form into smooth paste

To shape the buns:.

Flatten a ball of dough with the palm of your hand.
Place a ball of filling in the centre of the dough.
Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
Pat into shape and place on a greased baking tray.
Repeat with remaining portions of dough.
Place each bun about 7.5 cm apart on the baking trays.
Grated the cheddar cheese on top of the bun
Prove for 45 min in a warm place.
Pipe the topping on the buns in a spiral, starting from the centre.
Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.

Bun ini adalah ala Mexican Bun atau Rotiboy yang melibatkan 3 prosess, doh, inti dan topping. Untuk bun ini toppingnya ialah cheddar cheese dan cream. Cukup lembut sedap dan sesuai buat sajian petang.

Next Post - Bubur Jagung Bersagu

HOKKAIDO CAKE / KEK CHIFFON HOKKAIDO

2012-05-23T09:29:00.001+08:00

You don't have to be in Hokkaido to have a taste of this cake. Honestly don't ask me as how it got it's name, this is simply a mini chiffon cake filled with custard. It's absolutely delicious...soft...silky and awesome. I have illustrated a step by step process which will assist. Try this cake which was once very popular in Taiwan,

Hokkaido Cake - Adapted by Jimmy Ang

For The Custard Fillings

For the Hokkaido Cake

500 ml fresh milk

100 g sugar

4 nos orange zest

4 nos egg yolk

60 g custard powder

30 g butter

10 g gelatine

80 ml water

100 ml whip cream

1/2 tsp vanilla essence

Boil milk, orange zest and vanilla

Mix together egg yolk,sugar and custard

Then add mixture into boiled milk and keep stirring until a thick cream add in gelatine and butter. Mix well

Pour out to cool. Cover with plastic sheet and keep in the fridge for 40 minutes

Whist cool custard until smooth then fold in whip cream until well combine

For the Cake

6o g melted butter

80 g plain flour

100 ml fresh milk

1 nos egg

5 nos egg yolk

5 nos egg white

90 g caster sugar

1/4 tsp salts

Melt butter with fresh milk, then fold in flour. Mix well then fold in whole eggs and egg yolk. Mix till smooth paste set aside

Whisk egg white with salt and 30 g of sugar until soft and peak. Then add in the rest of the sugar

Slowly fold in a bit of egg white into yolk mixture. Then pour over to white mixture and mix well

Bake at 170 for 20 -30 minutes

Allow to cool and later pipe in the filling

Kita tidak perlu ke Hokkaido untuk mendapatkan cake ini. Kek ini seketika dahulu cukup popular di Tawan. Bagaimana ianya dinamakan Hokkaido...jangan tanya saya...saya memang tidak tahu menahu...tetapi sejak dikenalkan oleh kawan saya...saya berusaha mencari resipinya. Resipi dari Chef jimmy Ang ini memang enak banget. Untuk membuatnya anda perlu melalui dua proses, satu keknya dan satu lagi inti. Cara membuat mudahnya...seakan kita membuat pastry coux. cantik diletak dalam acuan kecil dan sesuai buat sajian petang.

Next Post- Double Cheese Delight Bun

AMERICAN BROWNIES

2012-05-22T17:02:00.003+08:00

Brownies are immensely popular in the United States, Brownies are squares of chocolate and nut cake which are rich and dense with chocolate.

American Brownies

Source - Jimmy Ang

250 g dark chocolate, broken into pieces

140 g cake flour

260 g castor sugar

180 g melted butter

100 ml whip cream

1 tsp honey

100 g walnut chopped

Pinch of salt

3 eggs,

1. Put the butter and chocolate pieces in a heatproof bowl and stand over a pan of hot water until melted, stirring occasionally.

2. Remove the bowl from the heat. Stir in the sugar and mix thoroughly. Leave to cool.

3. Sift the flour and salt into a mixing bowl. Make a well in the centre and pour in the cooled chocolate mixture.

4. Mix together, gradually drawing in the flour from the sides of the bowl. Beat in the eggs and walnuts and stir thoroughly to combine, adding enough milk to make a soft dropping consistency.

5. Pour into a greased 20 cm (8 in) square cake tin and bake in the centre of a moderate oven (180°C/350°F or Gas Mark 4) for about 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin before cutting into squares.

Chocolate Ganache

200 g cream UHT

200 g dark chocolate

30 g butter

Boil cream and immediately pour into chocolate and stir well until melted

Lastly stir into butter till combined

Brownies gemaran ramai..mudah membuat dan kaya dengan chocolate. Jika suka kekacang masukkan kekacang. Paling enak..brownies yang siap disapukan dengan ganache. Sesuai buat minum petang

Next Post - Hokkaido Cake

CHICKEN PASTIES

2012-05-22T09:19:00.000+08:00

If you love curry puff or pie you will sure love this. This chicken pasties is easy to make and perfect for on the go...picnic or even mini functions. You can make it spicy or mild depending mostly on your preferences.Filling can be made a early or a head of time. I love this for tea.

Chicken Pasties

Source : Jimmy Ang

For The Pastry

250 g plain flour

130 g butter

1 egg

a pinch of salts

60 ml milk /water

1/2tsp type

To Make the Pastry if you have a food processor: (this is the best way to make the pastry, since touching the dough is what causes it to lose its flakiness): Place all pastry ingredients together in your processor and blitz until the mixture looks like course oatmeal.

Using your hands, make a ball of dough out of the mixture, gently packing it together and handling it as little as possible (do not kneed it). If it feels too wet, add a little more flour; if too dry (falling apart), add a little more water.

Place in a plastic bag or wrap and leave in the refrigerator while you make the filling.

If you don't have a food processor: Use a knife and fork to cut the butter into the flour and salt until you have small butter pieces. Next, "rub" the pieces of butter between your fingers in the flour until the mixture resembles course oatmeat.

Add 1/3 cup water and stir with a spoon to create a dough. Add a little more water if needed until the dough easily becomes a ball in your hands when packed together. If it's too dry (falling apart), add a little more water; if too wet, add a little more flour. Place in a plastic bag or wrap and leave in the refrigerator while you prepare the filling.

For The Filling

1oo g minced chicken

100 g ground almond

1oog bread crumbs

400 ml uht cream

2 egg yolks

1 whole eggs

salts and pepper

1/2 tsp nutmeg powder

1/2 tsp cayenne pepper

1/2 tsp sage

1 onion dice

Heat up oil and saute onion till brown

Blend minced chicken, almond eggs breadcrumbs cream onin and spices to taste.

Mix well and insert a in the pipping bag.

To Assemble.

Roll the pastry..use cookies cutter and cut the pasties. Insert in a pasties mold.Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.

Sajian ini memang sesuailah buat minum petang. kalauyang suka karipap atau mini pie anda pasti suka ini cara membuatnya pun lebih kurang sama. Tetapi intinya menggunakan susu cream UHT...untukkulitnya pula sya masukkkan sedikit tyhme. Remph-rempah sebegini mengharumkan lagi bau pasties ini.

Next Post American Brownies

OMBRE PURPLE CAKE

2012-05-19T20:58:00.001+08:00

This is what I call love at a first sight.....I saw this in beantownbaker.com. It was so lovely. Four layers of cakes with purple shade and topped with violet roses frosting. I couldn't help myself and baked one. I made a slight tweak by using my own recipe that is my sponge cake recipe and as for the frosting instead of using Wilton 1, I made a rose with different shades of colour. I am really happy with the outcome and in fact this was my best touch.

Ombre Purple Cake

For the original recipe Click Here

Cinta pandang pertama saya tak kala pertama kali saya terpandang resipi di beantownbaker.com cukup cantik dan menarik..dan sesuai sebagai hantaran. Saya tidak menggunakan resipi asal tetapi sebaliknya saya olahkan menggunakan resipi sendiri iaiatu rfesipi kek sponge. Cuma ilham cara menyusun dan menghias kek ini saya ambil dari beantownbaker. Saya cukup puas hati dengan hasil kerja ini. Jika anda berminat anda boleh juga bermain dengan warna atau pun menggunakan method Beantown Baker.

GRILLED BEEF WITH TAMARIND SAUCE / DAGING BAKAR AIR ASAM

2012-05-19T04:35:00.000+08:00

Can I say that this is a popular steak in Malaysia, the unique about this steak is that it is best grilled under charcoal. You can have it well done, half done or even slightly raw. In Malaysia this grilled beef is best serve with Beef Rice" in even Nasi Kerabu. The dish compliment best with tamarind sauce. Try this is fantastic

Grilled Beef With Tamarind Sauce

For The Beef

1 kg beef

1 tsp turmeric powder

1 tsp cumin ground

1/2 tsp fennel ground

salts

Combined and marinade all ingredients and set aside for at least and how.

For The Tamarind Sambal

2 onions - chopped

15 bird eyes chili

5 red chili

2 tomato chopped

2 tbsp kerisik

3 tbsp tomato sauce

1 ping-pong size tamarind - extract the juice

1 tbsp fish sauce

Wash and make several slits on the beef. Rub beef evenly with coarse salt, turmeric powder, cumin and fennel

Place beef on grill or wire mesh lined with banana leaf.

Grill for 30 minutes over a charcoal heat until beef is cooked.

Remove from grill and slice as desired.

Preparation of Tamarind Dip (Air Asam) Combine all the ingredients in a bowl and mix wekk

Daging Bakar ini paling sesuai makan dengan nasi arab atau pun dengan Nasi Kerabu. Paling sinonim ialah dengan air asam. Paling best bakar dengan dapur arang..tetapi zaman sekarang banyak short cut...saya bakar atas dapur aje.

Next Post - Ombre Purple Cake - Best Ever Cake That I've made

COCOA CUPCAKE WITH NUTELLA AND COCOA KRUNCH

2012-05-18T09:13:00.001+08:00

The other day while my children were having their breakfast with these cocoa krunch cereal, suddenly I gotthe ideal of using the cereal as my cupcakes decoration. I baked one batch of cocoa cupcake, got some nutella spread over the cupcakes and form it into petal of roses....OMG it looks awesome... For the coco cupcake recipe click Click here

Ini ada adalah resipi cocoa cupcakes biasa yang pernah saya buat N3 pada bulan depan. Kebetulan anak-anak makan cereal ini untuk breakfast...tak semena-mena ilham datang untuk menggunakan cereal ini untuk membuat kelopak bunga mawar. Jadi saya bakar 1 adunan coco cupcakes, sapukan dengan nutella dan susun cocoa krunch membentuk kelopak bunga mawar. Menarik juga Cucpcake jadi ranggup dan bertambah ras chocolate dengan tambahan nutella.

Next Post - Grilled Beef With Tamarind Sauce / Daging Bakar Air Asam

SRI TANJUNG ASAM LAKSA /LAKSA ASAM SRI TANJUNG

2012-05-17T12:28:00.000+08:00

This is interesting...I received a call from daughter asking me to make Penang Laksa and take a beautiful shot for the LILAC - which is the Tourism Laksa competition. Without looking at the terms and conditions of the competition I made the laksa...and took a few pictures. Then she gave me the link to the competition which I have to submit online. After reading through I found that I need to send a photo of myself with the laksa and a demonstration video. My goodness who's going to help me with all that ...who's gonna do video filming.....I've no problem cooking the laksa and sending the recipe, I've no problem to make a photo shoot on the laksa...but do have problem with the video filming. As such I made the decision to not participate in the competition.

So here goes my unfinished project. I name the laksa - Sri Tanjung Laksa which is actually asam Laksa. Those school days...we always refer to the mainland Penang as Tanjung. These days I hardly heard the word Tanjung...so...for old memories sake I decided to use the name Tanjung in this Laksa.

Sri Tanjung Asam Laksa /Laksa Asam Sri Tanjung

1 kg ikan kembung

1/2 kg Mackerel fish

1.5 litre water- (depending on thick you want your gravy to be)

5 pieces assam keping (peeled tamarind)

1 pack dried laksa noodles- soaked and cooked

1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)

1 bungan kantan (cut into small pieces)

Spice Paste:

25 dried red chilies (seeded)

2 onion

2 teaspoons belacan

Seasonings:

1 teaspoon salt

2 tablespoons sugar

1 teaspoon fish sauce

1/2 tsp MSG

Garnishing:

1 cucumber (julienned)

1 bunch mint leaves (use only the leaves)

1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa)

1 bungan kantan (cut into small pieces)

1 red onion (sliced thinly)

1 lettuce (thinly cut)

1 red chili/3-4 bird’s eye chilies (cut into small slices)

1 small pineapple (cut into short strips)

Condiment:

Heh Ko/Prawn Paste

Clean the fish, remove scales and guts. In a pot, bring 1.5 liter of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.

Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.

Using a mini food processor, grind the spice paste until fine.Transfer the chilie paste into the boiling stock.

Add the peeled tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add sugar, salt, and fish sauce.

Prepare the laksa noodles by following the packaging instructions. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup into the bowl and serve immediately with a spoonful of Heh Ko/prawn paste.

Adapted from :- RasaMalaysiarasamalaysia.com

Ini memang menarik...saya dapat panggilan dari anak saya...disuruhnya saya masak Laksa Penang dan buat beberapa photo shoot....katanya nak masuk pertandingan Laksa sempena dengan Langkawi Tourism...LILAC yang dihostkan oleh Chef Wan. Saya pun berhempas pulas la menyiapkanya..kemudian dia talipon saya balik dan suruh saya buka link LILAC dan hantar submission on line. Bila saya buka link alamak....banyak cerita...nya...rupanya bukanya gambar laksa...gambar tukang masaknya sekali...lepas tu hendak pula video clip kita membuat laksa...alahai...saya ni dahlah camera shy...terus terbantut dan tak jadi masuk. Kalau setakat masak dan ambil gambar tu ok ...lagi ini nak jadi "duta laksa".....tak naklah benda-benda glamour ni...Langsung tak jadi buat...terus upload kat blog aje. Sri Tanjung Asam Laksa ini sebenarnya adalah Laksa Asam Penang. Masa kecil-kecil dulu kita orang tak panggil Pinang...biasa kalau hendak kesebrang tanah besar...kita panggil Tanjung. Cuma akhir-akhir ini nama Tanjung sudah semakan tidak digunakan. So sebagai kenang zaman sekolah saya namakan laksa ini sebagai Laksa Sri Tanjung. Siapa tak kenalkan dengan laksa ini. Masam....dan sedap.

Next Post - Chocolate Coco Crunch Cupcakes

CARROT WALNUT CAKE EZANI MALAYSIA FIRST MASTER CHEF's RECIPE

2012-05-16T09:16:00.002+08:00

If I went shopping or outing and happened to have coffee this cake will always be my first choice. Secret Recipe has carrot cake that I love so much...moist and rich. In Ipoh there's another outlet that serve fantastic carrot cake- it's Beacon Point Cafe...OMG....really awesome. During my school days I used to bake this carrot cake...the recipe was great..however I lost the recipe and started searching from the net...I've book marked a few that I put under "things to do" list. I will try a few until I find the right one that meet my taste.

This recipe I'm sharing with you today is from our first Malaysia Master. When Ezany was declared the winner she introduced her blog, I browsed through and found this recipe. Suppose to be moist, but unfortunately mine didn't come out that way..could be that I over baked my cake....it happened to me often...when I bake. So let's check this out.

Carrot Walnut Cake

Adapated from - zestmasterchefmalaysia1

Sieve everything together and set aside:

2 cups plain flour

2 tsp baking powder

1 ½ tsp baking soda

2 ½ tsp cinnamon powder

1 tsp salt

Beat with a whisk or wooden spoon until combined:

4 eggs

1 1/3 cups sugar

1 ½ cups vegetable oil

2 ¾ cups grated carrot

1 cup dessicated coconut

1 cup raisin/sultana/blackcurrant

1 cup crushed pineapple (canned pineapple whizzed up in the food processor/blender slightly)

1 cup toasted walnuts, roughly chopped

1. Preheat oven to 165°c.

2. Prepare your baking tin (this recipe makes a 10x10 inch or 13x8 in cake, or you can split it into two smaller tins, or make it into cupcakes! But just reduce the baking time for the smaller cakes). Grease the sides and base with oil/butter and cover the base with baking paper.

3. Add the sifted flour mixture into the egg mixture and stir until combined.

4. Fold in the rest of the ingredients.

5. Pour into your baking tin and bake for 40-50 minutes or until a skewer/cake tester inserted into the middle of the cake comes out clean. (Note: for cupcakes check your cake after about 20 minutes)

6. When done, leave cake to cool in tin, then invert cake onto your serving platter, ready to be frosted.

Cream cheese frosting

200g cream cheese, softened at room temperature

50g butter, softened at room temperature

2 ½ cups icing sugar, sifted

1 tsp vanilla essence

1. With an electric mixer, whisk all the ingredients until you get a fluffy frosting.

2. Spread the frosting on the cake.

Saya memang peminat Carrot Cake....kalau pergi shopping atau outing...dan berkesempatan singgah dan makan-makan saya pasti singgah Secret Recipe untuk mendapat cake kegemaran saya ini. Sedap sambil menghirup secawan kopi. Masa zaman sekolah dulu rajin juga buat carrot cake ini....memang cantik resipinya tetapi oleh kerana asyik mengejar career dan tak masuk dapur saya hilang resipi tu. Baru-baru ini bawa anak-anak ke Cameron Highland...kita orang borong banyak carrot yang segar...sehingga tak tahu hendak buat apa...jadi saya carilah resipi carrot cake ini.

Terjumpa resipi ini dalam blog Ezany - Master Chef Malaysia. Kata Ezany dalam blognya carrot cake ini sedap...jadi saya cuba. memang sedap tetapi rasanya yang saya buat ini tidaklah selembap seperti mana yang saya harapkan mungkin saya terlebih bakar. Saya ini memang rajin terlebih bakar. Apa pun saya akan cuba sekali dan akan cuba beberapa resipi carrot cake yang lain sehingga saya dapat resipi yang menepati citarasa saya

Next Post- Laksa Asam Sri Tanjung

INDIAN SETLUNCH - BANANA LEAF RICE/NASI DAUN PISANG ALA RESTUARANT INDIA

2012-05-15T14:59:00.002+08:00

The Indian cuisine is one of the few fascinating ones , hot, spicy and delicious. If you go to an authentic Indian restaurant, a common serving on most tables would be the banana leaf rice. It is basically just white rice, with some dishes, normally 3-4 vegetable dishes, and lots of curry gravy drenched all over the rice, served on the banana leaf instead of a plate. My children love these some much. I used to take them to an Indian Restuarant in PJ, one of our favourites are RAJA's, Lotus and Sri Pandi.

On top of the fix serving many restuarant, the fried chicken, fish, sotong, or fish roe (seasonal) are instantly frying at the main entrance instead of the kitchen. It may look complicated to prepare with array of side dish, however you still can have it one at home. I made simple banana leaf rice recently. A simple one with pomfret fish curry, Indian style fried cabbage, pappadum, and rasam. A bit of sambal like mint sambal and chutney will make it even butter...however since my children don't quite like that..I just made it simple. So let's check out my "Little India" kitchen.

Fried Cabbage Indian Style

1/2 cabbage thinly sliced

1tsp mustard seeds

2tsp turmeric powder

2 dried red chilli, cut

2 sprig curry leaves
1 onion thinly slice
2 green chili thinly slice
Salt to taste

1. Heat oil in a wok, add in onion green chile and dried chili, stir fry till aromatic.

2. Add in , mustard seeds, and curry leaves, stir fry till fragrant

3. Add in cabbage, mix well and season with turmeric and salt. You may add a little water to moisten the vegetables. Cook until veggie is done (about 2-3mins).

4. Serve with rice and curry.

Semasa bekerja di KL, saya selalu juga bawa anak-anak makan nasi daun pisang. Biasanya di PJ memang top nasi daun pisangnya. Favourite saya ialah restaurant Raja, Lotus dan Sri Panji. Memang mantap hidangan di sana. Baru-baru ini saya mencuba membuat di rumah....tetapi agak simple. Biasanya menu tetap ialah nasi, berserta tiga jenis sayuran seperti bendi goreng, kobis goreng, peria goreng, sambal pudina, pappadum, rasam dan campuran kari, dan kuah dhal. Tapi saya hanya menyediakan kari ikan, kobis goreng ala India, Pappadum dan Rassam. Memang sedap makan beramai-ramai sebegini. Walaupun tidak lengkap tetapi hidang sebegini mampu dibuat di rumah.

Next Post - Carrot Walnut Cake

mmmm

HAILAM NOODLES / MEE HAILAM

2012-05-15T10:48:00.000+08:00

This is one of my favourite noodles. Hailam Mee comes with two version the wet and the dried. This is the wet version with slightly thick gravy. Serve best with green chili pickles.

Hailam Noodles /Mee Hailam

I packet fresh noodles – egg noodles

300 g Beef fillet ~ sliced thinly, boil for 10 minutes and keep the stock

1 packet fish balls.

100 g shmrip shell and devined

1 handful of green mustard – cut into 1” length.(separate leaves and stems)

5 garlic – pound/ground

Seasoning

1 tbsp thick soy sauce

5 tbsp ligh soy sauce

2 tbsp oyster sauce

1 tsp sesame oil

1 tbsp cornstarch mixed with water ~ to thicken the gravy

Oil for cooking

Heat the oil and fry the shrimps for 5 minutes until it change colour.

Add in the beef fillets and fish cake. Fry for about 3 minutes.

Add in the garlic and dash the sesame oil. Add in the green mustard stem and stock and 2 cups of water allow to simmer

Add the seasoning and stir well.

Finally add the noodles and green mustard.

Pour in the cornflour mixture to thicken the gravy.

Garnish with chopped spring onions and fried onions. And serve with green chili pickles

Mee Hailam ini memang kesukaran....memang suka banget....kalau buat saya suka gunakan daging sebab manis air rebusan daging memantapkan lagi mee. Paling penting untuk mendapatkan kuah yang sedap ialah dengan menggunakan bahan perisa yang sedap. Mee ini cukup sinonim dengan cili jeruk.

Next Post - Banana Leaf Lunch with Indian Style Fried Cabbage.

MOTHER'S DAY AFTERNOON TEA WITH PATYSKITCHEN/ HIGH TEA HARI IBU BERSAMA PATYSKITCHEN

2012-05-14T00:19:00.000+08:00

Mother's Day should be everyday. Celebrating the women who raise children is not limited to just the women who give birth. Any woman who takes the time to nurture and oversee the well being and development of another, often sacrificing their own needs and dreams, deserves distinctive recognition. We would not be who we are without these wonderful people. - Ellen Easton

I strongly agreed with Ellen, however the recognition of Mother's Day as an annual event make it more interesting...people around the globe celebrate this special occasion on various days commonly in March, April, or May with various activities with their MOM. For me it is a great idea to set aside days that allow us to celebrate our parents, to cherish, to treat and to thank them for all that they have done for us – if not on a daily basis then at least on a day like today.

I am an orphan ..so mother's day is more of a fun time I celebrate with my children and close friends. For Mother’s Day this year, as years before I throw a high tea for the family and friends...enjoy a sunny afternoon with High Tea. It is very simple to have a buffet tea a home. A buffet tea needn’t be expensive, nor time consuming to prepare. Well not necessary with vintage ......I didn't have any but happened to have a set of China Violet Tea Set.

I was happy that everything went out great today. The High Tea theme all decked out in violet and florals. Mom all dressed in Violet and not only that we have violet cake, violet cuppa, and all the set up were violet. I also prepared a set of Violet door gift consist of baby teddy with violet ribbon, lavender flower pot and violet steam cuppa as a take away for guest. Over all it was fun and we really had a great time.

Happy Mother’s Day to all the great moms out there!

The High Tea Menu today,

Lavender Tea

Club Sandwich

Cheese Sandwich

Blueberry Cupcake with Violet Frosting

Steam Polka Violet Polka Dot Cupcakes

Chocolate Sponge Cake With Violet Frosting

Hailam Mee

Lavender Tea

Club Sandwich

Cheese Sandwich

Blueberry Cupcakes With Violet Frosting

Violet Polka Dot Steam Cupcakes

Chocolate Sponge Cake With Violet Frosting

Hailam Noodles

Door Gift - Teddy, Lavender Pot and Violet Polka Dot Steam Cupcakes

Wah seperti tahun-tahun sebelumnya, tahun ini giliran saya mengajur High Tea hari ibu untuk kawan-kawan. Saya memilih ungu sebagai tema tahun ini. Semuanya disediakan bertemakan warna ungu..dari tea set, pakaian...hiasan, door gift dan hidangan.Bagi saya untuk celebration seperti ini paling mudah ialah high tea...tidak terlalu mahal...simple dan mudah disediakan. Saya memang suka meraikan hari istimewa ini kerana masa inilah dapat berkumpul dengan kekawan dan anak-anak.

Walau pun hari-hari adalah hari ibu tetapi menetapkan satu hari yang KHAS menjadi ianya lebih istimewa bagi kita yang terlalu sibuk dengan urusan harian untuk memperuntukan masa untuk meraikan orang yang melahirkan kita, meraikan dan mengucapkan terima kasih atas segala pengorbanan seorang yang bernama IBU.

Sebagai seorang IBU saya memang terharu dengan layanan anak-anak...pada saya...ha...ha...tahun lepas dapat bread machine...tahun ini dapat perfume kegemaran saya. Wah...pandai juga dia orang pakat adik-beradik kumpul duit belikan saya hadiah istimewa. Apa pun saya puas hati dengan function hari...segalanya berjalan lancar dan banyak story mory...dengan kekawan. Menu Hightea kali ini sama, menu standard dan untuk setiap tamu saya hadiahkan Little Teddy, Bunga Lavender dan Apam Polka Dot.

Untuk semua sekali lagi saya ucapkan SELAMAT HARI IBU dan semoga semua sentiasa berada dalam keberkatan Illahi.

Next Post - Hailam Mee

ORANGE CUSTARD LAYER CAKE./KEK ORANGE LAPISAN KASTAD/

2012-05-13T07:20:00.004+08:00

This cake I made was an inspirations from the pandan layer cake. Instead of pandan and green I used orange. There are two processes her one is the cake and second is the custard layer. For the cake I used orange sponge cake. Bake the layer...slice it into two or three layer depending how you want it. Then cook the custard layer. Layer and coat the cake with the custard. Decorate with orange slices and desiccated coconut.You have a pudding + cake here. is delicious. Don't limit yourself to orange only you can make it purple with yam paste, red with strawberry and event chocolate. The common one that you will find in the cake shop is the pandan flavour.

For ALL THE MOTHERS in this world I wish you all HAPPY MOTHERS' DAY. Stay tuned with me...I would like to share with you my HITEA event with colleagues this evening.

To all the wonderful mothers out there...this is from me ...Happy Mother Day and have pleasant weekend

Orange Custard Layer Cake

Custard Recipe Adapted form : - Madiha, and Cake recipe from my precious entry
Ingredients:

For the Orange Sponge Cake - Click Here

For The Custard
2 cups water + 200gm sugar (Cook sugar until dissolved. Leave to cool down. Do this in advance.
Mix 50gm cornstarch and 1 tsp orange paste into 150gm coconut milk. Set aside
Bring 2 cups water + 1 tbsp agar-agar powder to a simmer.
Pour in (2) into (3) and cook until mixture thickens and boils. Remove from heat.
Pour (1) into (4) and combine well.

Resipi ini diilhamkan dari kek lapis pandan. Cuma saya teringin hendak try perisa lain...saya terpandang di dapur Madiha.....baca-baca...saya tenguk resipinya lain sedikit daripada apa yang selalu saya buat. Resipi saya menggunakan tepung hong kue tetapi ini menggunakan tepung jagung. Caranyanya juga mudah so saya ubah dari pandan ke orange.Kalau yang tidak suka orange boleh juga gunakan yam paste , strawberry mahupun chocolate. Boleh juga buat kek spanya putih dan lapisan kastard mengikut perisa kegemaran anda. Untuk hiasanya saya taburkan kelapa kering dan hirisan orange. Sedap kek ini kombinasi antara kek dan custard.

Hari ini adalah hari ibu dan bersesuaian dengan itu saya mengucapkan selamat hari ibu untuk semua ibu-ibu di dunia terutama kepada semua teman blogger saya. Terimala kuntuman bunga matahari dari saya simbolik kepada semoga hidup anda sentiasa bersinar bak mentari. Stay tune petang ini saya akan menganjurkan MOTHER 'S DAY HI TEA di rumah saya, biasa ya favourite saya English Hitea.

Next Post - Mother's Day HiTea Special

MINI CHOCOLATE TARTS/ TAT CHOCOLATE MINI

2012-05-11T13:37:00.004+08:00

I have a sudden craving for chocolate and decided to make these little tarts. I found the recipes in gracesweetlife.com. The original recipe was from Jamie Oliver Food Revolution book and the recipe calls for cocoa powder in the tarts shell mixture. The original tart was chocolate in color however I made a slight tweak here by omitting cocoa power for the crust and as for topping...I don't have much choice here...it's difficult to get blackberries so I used sugar beads. This mini tarts are lovely...really crunchy and lots of chocolate flavour. Perfect for tea and functions.

Chocolate Shortcrust Pastry

(adapted from Jamie Oliver, Jamie’s Food Revolution and inspired bygracessweetlife.com

250 g cold unsalted butter, cut into small cubes
2 large eggs, preferably free-range or organic, beaten
40 ml of milk
500 g all-purpose flour, sifted, plus extra for dusting
100 g confectioners’ sugar,
pinch of salt
zest of 1 lemon

Cut your cold butter into small cubes, place in fridge to keep cold while you assemble the other ingredients.
Crack your eggs into a bowl with half of the milk and beat together with a fork, refrigerate until ready to use (keep the other half of the milk refrigerated as well).
Sift the flour, confectioners’ sugar, and the salt in the bowl of a food processor.
Add butter and lemon zest to flour mixture.
Pulse until the flour mixture resembles a fine crumble.
With processor running, drizzle in the egg mixture, dough should come together. (If dough is still crumbly add the reserved milk a little at a time.)
Divide dough in half, wrap each in plastic. Refrigerate until cold, about 30 minutes.

Chocolate Hazelnut Tart

Makes 12 3 1/2 inch tarts

2-3 1/2 ounce bars of good-quality bittersweet chocolate (minimum 60% cocoa solids), or 1 1/4 cups chips
1 1/4 cups heavy cream
2 heaped tablespoons superfine sugar
2 tablespoons unsalted butter
sea salt
sugar beads.

To make pastry cases:

Preheat oven to 350° F.
Dust a clean work surface and your rolling pin with flour.
Roll the pastry out to just under 1/2 inch thick, dusting with flour as you go.
Cut circles a little larger than your tart tin. Lay pastry circle over mold and carefully fit the pastry in the tart tin. Repeat until all of the tart tins are fitted with pastry.
Using a fork, prick all over the base of each tart and place on a baking sheet.
Pop them into the freezer and chill until hard.
Place in the preheated oven and blind bake for 15 minutes.
Let cool on wire rack for 5 minutes, remove pastry from tins and continue to cool.

To make the Chocolate filling:

Cut up you chocolate.
Put the cream and sugar into a medium-sized saucepan and simmer on low heat for about 5 minutes.
Remove from heat and add the chocolate and butter.
Add a pinch of salt and stir slowly until the chocolate and butter have melted.
Pour over the melted chocolate, sprinkle the chocolate beats
Cool and then refrigerate for 20 minutes before serving.

Tekak ni kalau dah biasa ajar makan benda-benda yang manis dah jadi habit pula...lepas makan sambil menonton pasti nak yang manis. Ini permintaan anak lelaki saya...kalau chocolate cake tu dah selalu sangat jadi dia minta chocolate tart. Saya pernah membuat chocolate tarts ni masa Raya tahun lalu tetapi saya gunakan resipi lain dan gunakan acuan tart nenas. Tetapi kali ini saya gunakan method tart shell....guna acuan fruit tarts atau cheese tart. Resipi asal dari Jamie Oliver diolah oleh gracesweetlife. Resipi asal kulitnya berwarna chocolate kerana dimasukan 2 sudu besar serbuk koko...tetapi tak masukkan koko takut gelap sangat jadi saya gunakan warna asal, Sedap tarts ini...kalau yang suka cheese tart cuba yang ini pula...for sure very chocolaty dan rapuh.

Next Post - Custard Orange Layer Cake

PAIS CILI IKAN PARI / GRILLED STINGRAY IN BANANA LEAF

2012-05-11T09:42:00.000+08:00

Stingray is good with Assam Pedas or Grilled. There are a few variations of grilled stingray. This is one of my favourite. It's simple and you don't have to prepare additional condiment to compliment the dish. Simple ingredients and simple process. I just grilled it on the pan...of course if you have extra time...extra energy this grilled stingray is perfect if you grill it on hot charcoal. The aroma will be fantastic. Serve with hot steamed rice and you will definitely ask for more.

Grilled Fish With Banana Leaf

Source : - Patyskitchen
Ingredients:

2 slices of stingray – or any fish
25 dried chilies – soak and blend to form wet paste
1/4 teaspoon salt (or to taste)
1 teaspoons chicken cube
1 ping-pong size tamarind
2 1/2 teaspoons sugar (or to taste)
1 turmeric leaf – thinly sliced
2 tablespoons oil
Directions:

Prepare the sambal by grinding chilies . The paste should be well blended and smooth.
Mix the chili paste with the tamarind (use a spoon). Remove the tamarind seed.
Add in chicken cube, salts, sugar and sliced turmeric leaf. Mix well.
Grease a flat pan and then lay a few sheets of banana leaves in the pan. Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish.
Heat up the pan on your stove top over medium heat and cover it with a lid.
Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve immediately with lime

Ikan pari ini kalau tidak dimasak asam pedas atau asam rebus, satu lagi resipi yang pasti akan terlintas dikepala ialah bakar. bakar cara biasa atau bakar cara membuat pais. Memang hebat. Resipi pias ikan ini adalah resipi arwah umi...kalau untuk pais ikan pari atau ikan kembong saya lebih suka cara ini, mudah dan ringkas, cili diblend sehingga halus, kemudian digaulkan dengan asam jawa sebesar bola ping-pong, masukkan gula, serbuk perasa garam dan hirisan daun kunyit. Asam Jawa tu biasanya saya biarkan begitu aje...tetapi kalau hendak buang bijinya pun boleh. Lepas tu bakar. Saya memang suka cara ini..ringkasnya sebab dengan resipi ini kita tak perlulah hendak siapkan air asam. Sambalnya aje sudah mencukupi. Hirisan daun kuniyt itu menambahkan lagi aroma pais ini.

Next Post - Chocolate Tarts

OVERNIGHT BLUEBERRY COFFEE CAKE

2012-05-10T10:13:00.000+08:00

Overnight here refers to the batter that you can make in advance or overnight and bake the cake the next day. Fun ha...if you are the kind that like to have it hot from the oven this suit you. Try this cake with some ice cream and chocolate sauce....my goodness it's fantastic.

Overnight Blueberry Coffee Cake

Ingredients:

1 egg
1/2 cup sugar
1 1/4 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
3 tablespoons butter , melted
1 cup blueberries
2 tablespoons sugar
Directions:

In a bowl, beat egg, and 1/2 cup sugar.
Combine flour, baking powder, and salt in medium sized bowl.
Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition.
Stir in melted butter.
Fold in blueberries.
Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar.
Cover and refrigerate overnight.
Next morning, remove from refrigerator and put on counter for 30 minutes.
Preheat oven to 350 degrees.
Bake for 30-35 minutes or until toothpick comes out clean.

BLACK GLUTINOUS RICE THE VIETNAMESE STYLE / BUBUR PULUT HITAM ALA VIETNAM

2012-05-10T00:34:00.000+08:00

In Malaysia we call this " bubur pulut hitam" and this dessert is very popular among the South East Asian. There are two ways of preparing this dessert, is either you cook the glutinous rice till soft and tender and stir in the coconut milk or just omit the coconut milk and replace it with palm sugar or gula melaka. I made the second way. I saw this on ASTRO and top the dessert with ice cream and mango. OMG...it's tasty. Try this....perfect for tea.

Black Glutinous Rice Dessert - The Vietnamese Style

Source from : - Patyskitchen
Ingredients:

1 cup black rice
1/2 cup sugar 1/2 cup palm sugar
1 Think coconut milk, stirred well
Ice cream and slices of fresh mango
Directions:

Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, palm sugar, a scant 1/4 teaspoon salt. and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over dessert.

STIR FRIED LILY BUD / SAYUR KIMCAN GORENG

2012-05-09T10:32:00.000+08:00

This is my first encounter with “lily bud”. I have not seen or even realize that they can be eaten until I saw these “lily buds” in Cameron Highland recently. I bought 1 packet and asked the seller how to prepare the lily buds. They told me lily buds are just like other ordinary vegetables. She recommended that I stir fried the lily buds with shrimps. Lily buds are actually aromatic, though not as fragrant as the flower itself. Hence, when you stir fry them, you get a pleasant smelling dish.

Fantastic they are fragrant and slightly sweetish lily buds paired with fresh prawns and crunchy carrots. I used baby carrots here. Amazingly they taste like asparagus. I love this dish

This is my recipe for Stir Fried Lily Buds with Shrimps. If you love hot and spicy then you can add some chili paste

Stir Fried Lily Bud / Kimcan Goreng

Source : - Patyskitchen.
Ingredients:

1packets of lily buds - (roughly about 1 packet)
50 g baby carrots half
8 to 12 small or medium sized prawns (shelled and deveined)
3 cloves garlic (chopped finely)
150 ml of hot water
corn starch (mix 1 teaspoon corn flour with 50 ml water)
dash of sesame oil
2 tablespoons of cooking oil

Seasoning
2 tbsp light soy sauce and white pepper powder to taste
1 teaspoon oyster sauce
Directions:

Heat oil in wok. Saute garlic with prawns till prawns start to curl and turn red. Remove prawns from wok and add carrots and lily buds. Stir well for 2 minutes whilst sprinkling water gradually to keep it moist.

Add seasoning before returning prawns to the wok. Stir for another minute or two. Add a dash od sesame oil.If love a thicker sauce add in some cornstarch mixture

Alahai entah kenapalah sejak dua menjak ni saya terkial-kial mencuri masa untuk membuat N3, banyak betul dugaan dan halangan. Banyak sungguh N3 yang tertunggak memang payah hendak meluangkan masa mengadap laptop sekarang ini. Entah saya khuatir apa yang ada dalam folder ni jadi tertunggak. Sibuk betul kebelakangan ini. Mungkin agak keletihan juga sekarang ini letak aje kepala hanyut terus dulu. Dulu biasanya susah tidur jadi saya ambil masa tu untuk update blog tapi sekarang edak lagi. Ini pun kesempatan ketika menunggu giliran saya masuk buat medical check up saya, saya terus update. Resipi ini agak menarik. Ini kali pertama saya lihat dan masak putik bunga lily (lily bud) atau dalam bahasa Malysia katanya sayur Kimcan. Ketika berada di Cameron Highland saya nampak sayur ini...saya jadi tertarik, saya beli sepaket dan tanya penjualnya macam mana hendak memasaknya. Katanya sayur kimcan ini masaknya sama aje masak macam sayuran lain...jadi saya goreng biasa ala masakan Cina. Wah ternyata sedap !!! rasanya seakan-akan asparagus. Memang hebat. Rasanya sayur ini susah didapati di luar kerana saya belum pernah berjumpa sayur ini dipasaraya biasa. So kalau yang berhajat kenalah naiki puncak. - Next Post - Bubur Pulut Hitam ala Vietnam

COCOA CUPCAKES/ CUPCAKES KOKO

2012-05-05T12:07:00.001+08:00

I found this recipe in joyofbaking.com.and had tried several times with different topping. These cupcakes are one of my favorite cupcake recipes. The cakes are very moist and tender and they are pack with lot of chocolate flavor. The chocolate flavor comes from a large amount of cocoa powder in the cake. For the topping I used white chocolate and strawberry. These cupcakes are best the day they are made, but can be covered and stored for a few days. Perfect for party and HITEA.

Cocoa Cupcakes

Adapted from : - joyofbaking.com
Ingredients:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch

Chocolate cupcakes ini adalah salah satu favourite cupcakes saya, biasanya kalau teringin sangat chocolate cake dan malas hendak buat yang besar kerana takut tak habis saya akan gantikanya dengan cupcake ini. Resipi saya ambil dari joy of baking malah telah beberapa kali membuatnya cuma toppingnya saya ubah-ubahkan. Kali ini saya guna white chocolate dan strawberry. Memang cantik dan sedap., Chocolate dan strawberry memang sinonim sekali. Menariknya cupcake ini ia hanya menggunakan serbuk koko sahaja tetapi rasanya memang cukup chocolaty.

Next Post - Stir Fry Lily Bud / Kimcan Goreng

STRAWBERRRY SHORTCAKE/SCONES

2012-05-03T12:47:00.000+08:00

This is my family favourite, an old fashioned strawberry shortcake that I made using pan instead of the normal round biscuits shape. Recipe heavily adapted from joyofbaking. Don't mistaken these with cake...the shortcake here refer to scones or biscuits. The traditional way of serving this is to slice the scones and put layer of cream and strawberry. Scrumptious and great for tea.

Strawberry Shortbread

Adapted from : -joyofbaking.com
Ingredients:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg,

1 teaspoon pure vanilla extract

1/2 cup (120 ml) cream, half and half, or milk

Filling:

2 pounds (900 grams) fresh strawberries

1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)

Topping:

1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

1 - 2 tablespoons (15-30 grams) granulated white sugar (or to taste)
Directions:

Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped Cream: Chill the bowl and whisk in the freezer for about 15 - 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Namanya shortcake tetapi ia bukan cake, ini adalah an old fashioned scones yang dimakan bersama lapisan strawberry dan cream. Favourite sajian untuk English HITEA atau minum petang. Biasanya dibuat bulat tetapi kali ini saya buat besar potong dan bakar. Ini adalah kesukaan anak-anak saya.

Next Post - Cocoa Cupcakes

POTATO FISH CAKE / BERGEDIL IKAN

2012-05-03T09:10:00.000+08:00

Beef or chicken cake aka" Bergedil" are more popular here in Malaysia as compared to fish cake. These dish made a great appetizer. I happened to have extra fish that I need to clear off so I made this fish cake. Simple and serve best with chili sauce.

Potato Fish Cake / Bergedil Ikan

Ingredients:

small onion , finely chopped
500 g fish fillets, skinned
500g mashed potatoes
1 egg (lightly beaten)
3 green onions (finely chopped)
1/4 tsp garlic powder
1 tsp lemon juice
1/2 tsp pepper
1 tsp salt, or to taste
3 tbsp canola oil (for frying)
Directions:

Boil potatoes for about 15 minutes, or until tender.
While the potatoes are boiling, sear the fish fillets in a frying pan with a bit of oil for 5-10 minutes over medium heat. When they are almost fully cooked, remove from heat and flake into bits with a fork.
Drain potatoes and place into a large bowl. Quickly mash with a potato masher
Mix the flaked fish into the mashed potatoes. Add in the onions, green onions, garlic powder, salt and pepper until well combined.
Using your hands, roll a portion of the mixture into a ball and form small patties (a little bigger than a squash ball, or larger if you like).
Roll over beaten eggs/ Place fish cakes in a frying pan with oil over medium heat.
Fry each potato fish cake for about 5 minutes on each side until golden brown. Drain on a paper towel-lined tray or plate

PINK PAYASSAM

2012-04-29T19:28:00.003+08:00

Look's like "bubur cha-cha" ha ! but it's not. It's payasam a popular Indian pudding. Originally it's white or yellow with some saffron but mine was a bit different, I made it pink by adding some pink colouring and pink sago. This pudding is creamy and sweet. With some ghee and cashew nuts made it more fantastic. Perfect sweet ending for lunch or dinner.

Pink Payasam

Ingredients:

Semiya (Vermicelli) : ¾ cup
Full cream Milk: 1 litre
Sugar: ¾ cup
Ghee: 2 tbsp.
Cashew nuts: 8 nos.
Raisins: 1 tbsp.
Cardamom powder: 1 tsp.
Sago ½ cup
Drops of pink colour
Directions:

Heat 1 tbsp. of ghee in a wide mouthed, thick bottomed pan. Break the cashew nuts into small pieces and fry them in the ghee to a golden color, remove. Add the raisins fry them until they are fluffy, remove. Add the remaining ghee and fry the vermicelli to a golden brown. Add ½ litre of milk and boil, stir occasionally so that the milk doesn’t get burnt nor boil over. When the vermicelli has absorbed all the milk, add some more milk and allow the vermicelli to cook well. It will take approximately 20 minutes. When the vermicelli is cooked (it should be mushy in consistency), add the sugar and remaining milk, coloring and sago. Boil for some more time until the payasam is thickened. Remove from the stove and add the cardamom powder. Garnish with fried cashew nuts and raisins.

EGGLESS CHOCOLATE CAKE

2012-04-28T12:34:00.004+08:00

Look at that !!!!! scrumptious chocolate cake that will make you drooling for more. What I love about this cake is it's eggless yet it's moist and delicious. Recipe adapted from passionateaboutbaking.com. You can make it plain or with filllings. The original recipe that I got was with strawberry fillings. Try this you won't regret.

Eggless Chocolate Cake

Ingredients:
3 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
Directions:
Preheat oven to 180ºC with rack in the center. Line the bottom of 1 9″ spring form tin.{If you can, use two 9×2 inch round cake pans}
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. {Don’t use a mixer.}
Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Turn batter into prepared tin {or divide batter between pans if using 2}, then bake until a toothpick inserted in the center comes out clean, 50-60 minutes for 1 or 35-40 minutes for 2.
Cool cake on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (this flattens domed cakes) to cool completely.
Slice into 4 layers, and sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache {recipe follows}

Rasanya ramai yang sudah mencuba eggless chocolate cake...saya pada mulanya agak ragu tapi bila tenguk ramai yang membuat dan memuji kek ini saya pun mencuba. Resipi asal saya ambil dari passionateaboutbaking.com dan menarik dengan resipi asal kek disediakan bersama fillingnya....pasti lagi sedap. Saya cuma membuatnya simple tapi menakjubkan kek ini walaupun tanpa telur tetap lembap. Great recipe for chocolate lovers.

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