RICH KAYA CAKE

This is a cake enriched with kaya and milo.having made too much kaya,I decided to make kaya cake
to quickly finished off the kaya cos I do not want to keep too long.Only once in a while we spread
our bread with kaya and cannot finish the rest of the kaya,so it is best to use away for making cake.

This recipe was adapted from the book Y3K-Fancy Cakes & Jellies.I half the recipe.The taste is almost similar to the Belacan cake.

INGREDIENTS;

(A)

170g Butter
55g Castor Sugar

(B)

7 Egg Yolks

(C)

150g Kaya

(D)

100g Low Protein Glour

110g Milo
1/2 Tbsp Treacle

METHOD;

1.  Beat ingredient A till light and fluffy.

2.  Add in egg yolks one at a time.Beat well after each addition.

3.  Fold in ingredients C.It is best to alternate eggs with kaya to prevent the cake mixture from
     curdling.

4.  Fold in ingredient D and ensure it is well mixed.

5.  Line parchment paper on a  6" cake tin.Pour in mixture and steam for 2 hours over high heat.
     Wipe cover to prevent condensation water from dripping onto cake's surface.Replenish with
     hot water when the water level in the steamer is low.

6.  Cool cake well before unmoulding.Cut to eat.

CREAMY BUTTER PRAWNS

Last week,I cooked butter prawns for five people and with egg floss.There are twenty four prawns altogether.

For the egg floss,I think I still need room for improvement.My method of cooking the egg is not up to par yet.I wanted to get a thin strips,but I've failed.I guess I have to make another go and hope to achieve it.

This week,I cooked butter prawns for two people and without the egg floss.My second son loves

butter prawns so much.Whenever we went out to eat,we'll surely call butter prawns for him.We

also liked to eat butter prawns but not as much as him.I liked butter chicken more.

Because of the covid-19,we still can't be able to eat outside,so prompt me to cook at home all

the delicious famous dish that we usually eat from outside.Afterall,cooking for me is not hard

at all.It is my desire to cook a hearty meals at home almost everyday for my family.

As for cooking the butter prawns,curry leaves is a must as it made the dish more significant,richer

and aromatic robust flavour.Butter and curry leaves made a perfect distintive flavour.It is surely a dish to be enjoyed by most Malaysians.It is not as spicy as it look with some chillies added,otherwise I wouldn't have enjoy the dish cos I don't like hot and spicy food.Anyway,if cooking at home,we can cook it less spicy.I never bother to cook butter prawns at home because we can easily eat it from outside at the restaurants.Since the covid-19 lockdown,I began

cooking it at home.I think I'll be doing that from now on because I started enjoying cooking the dish at home.

INGREDIENTS FOR BIGGER PORTIONS(5-6 Persons)

24 Medium Size Prawns

3/4 Cup Evaporated Milk

10 Red Chillies,diced small

5 pips Garlics,diced small

8 Red Onions,diced small

2-3 Serai,cut short length

2 Stalks Curry Leaves

50g Butter

Cooking oil + Some Butter For Deep-Frying The prawns

Some pepper

dash of salt

INGREDIENTS FOR SMALLER PORTION(1Persons)

5 Medium Prawns and use a quarter  of the recipe above or can add more for your own preference.

METHOD;

1.  Trim and devein the prawns with shell intact.Wash and pat dry with kitchen towel.

2.  Season the prawns with some salt and white pepper.

3.  Pour enough oil into the wok and some butter.Deep-fry the prawns until pink in colour.

Dish it up..Set aside.

4.  Heat butter in a non-stick saucepan.Fry the onions,garlics,chillies,serai and curry leaves till

     fragrant.Add in the evaporated milk and sugar.Stir for 3 mins.Then add in the prawns to stir

     for a while.Off the fire.Then dish it up.Serve with warm rice.

I do not want to eat many prawns,so I share with my son,This portion actually is for personal.Only 5 prawns.I just love the sauce to go with warm rice.

EGG FLOSS(optional):

5 Eggs

1/2 Tsp Pepper

1/2 Tsp Salt

200G Cooking oil

METHOD;

1.  Beat the eggs. Season with pepper and salt.

2.  Heat the oil in wok. Pour the beaten egg slowly into the hot oil while one hand keep stirring the           egg with a ladle in a clockwise manner.

    

3.  Do that until the egg has finished pouring and had turned into a thin threads.Take up to plate.
     Later sprinkle on top of prawns.

CHOCOLATE MOLTEN LAVA CAKE WITH KHIND AIR FRYER

 Yesterday afternoon I made a chocolate molten lava cake as the recipe called it.I bought a KHIND
brand air fryer and I looked up for recipes that can make cakes inside the air fryer and I managed
to find this recipe.I'm so happy that I found this recipe because it is very easy to make and the
cake turned up very nice although it is a little bit sweet to my taste bud,but that's ok.I ate a small
piece and the cake is shared among 5 people.The sugar will have to less a bit.

We ate the cake warm within 10 minutes out of the oven,but I add on the ice-cream to myself,so I

had a warm and cold feel.10 minutes is after satisfied snapping photos of the cake.

 

 The recipe called for 4 small ramekins,but I only had 2 medium size ramekins and so I have to use
another small bowl to finish up filling the batter.If you use 4 small ramekins,you can fit in all 4 into
the air fryer.I ended up baking twice.

INGREDIENTS;

3 1/2 tbsps self-raising flour

3 1/2 tbsps sugar

99.5g unsalted butter

99.5g dark cooking chocolate,chopped

METHOD;

1.  Grease 4 ramekins with butter and cocoa powder.Set aside.

2.  Melt dark chocolate in a double boiler and add in the butter to melt.Set aside.

3.  Whisk eggs and sugar with an electric mixer until it turned pale and frothy.

4.  Add in the melted dark chocolate mixture.Combined well.

5.  Sift in the flour and mix well together.

6.  Pour the batter into the ramekins about 3/4 full.

7.  Pre-heat the air fryer 190°C for 3 mins.After that bake the cake in the air fryer at 190°C
     for 6 mins till done.Serve the cake with whipping cream or ice-cream with
     some strawberries or blueberries as you like.

HERE'S THE ORIGINAL RECIPE;

3.5 tbsps self-raising flour

3.5 tbsps sugar

3.5 oz unsalted butter

3.5 oz dark chocolate(chopped)

2 eggs

GREASE 4 RAMEKINS WITH BUTTER AND COCOA POWDER.THE REST OF THE METHOD IS THE SAME.

SAMBAL IKAN BILIS

 

If one scoop is not enough,then 2 scoop or more.You gonna love it.

I cooked a mild ikan bilis sambal today as a side dish.This sambal is not too hot and spicy as I've taken out the chilly seeds.If you like hot spicy sambal,don't deseed.Sambal is a spicy chilly
sauce that can be found in Malaysia,Singapore and Indonesia.Other than that,I'm not sure where
else can be found.
When I think of sambal,my mind flash back to the school when my teacher ask us students to
cook sambal to make sambal sandwiches for a sport event..At that time,we didn't even get to eat
the sambal sandwiches.Lucky for me as I was not into spicy food that I didn't even drool about
it.The first time I cooked sambal was when I made Nasi lemak a few years back.

This time is Sambal Ikan Bilis or Sambal Anchovies.


My recipe is just roughly an estimation.I made according to my taste,but my hubby said it is nice.


INGREDIENTS;


1 Small bowl(3/4 cup) Ikan Bilis/Anchovies,Wash and Pat Dry

INGREDIENTS TO BE BLENDED;

5 Red Onions

4 Pips Garlics

12 Red Dry Chillies,deseed some seeds out if don't like spicy

1 Small Pc Belacan/Shrimp paste

About 8-10 Tbsps Of Water

FOR COOKING;

1 Tbp White Sugar

1 Tbsp Brown Sugar(Gula Melaka Replacement)

150 ML Water

About 40-50 G Assam Jawa/Tamarind

1 Big Onion,Slice Thinly

Cooking Oil

1.  Pour enough cooking oil into a saucepan or wok.When the oil is hot,deep-fry the anchovies until
     brown and crisp.Dish it up onto a plate and put aside for later use.Leave the oil for cooking the
     paste.

2.  In a blender,blend all the ingredients that need to be blended.

3.  In any bowl,add the water to the tamarind and squeeze the tamarind with your hands until you get
     tamarind or assam jawa juice.Strain through a sieve to get rid of the seed.

4.  Prepare a saucepan for cooking.

5.  Using the same anchovies oil,take some of the oil out to cook the spicy paste.When smoke comes
     out, put in the big onions and fry till fragrant.

6.  Add in the spicy paste.Add in the white and brown sugar or gula melaka if you using that.Stir and
     keep on stirring all the time.

7.  Lastly,add in the tamarind water,follow by the anchovies.Continue cooking until the sauce start to       thicken and oil has comes out.Off the fire and dish it out.

After kept in the fridge,the oil harden.All I have to do is before eat,leave it on the table and the oil will come back.

TOMATO KWAY TIAW

This is yet another version of dish with sweet tomato sauce.It is the same as the tomato noodles that
I had posted some time ago in my blog and a video to go with it. Check it up: here

It is a Sarawak street food.The rice noodles is fried with some light soya sauce and then the tomato
thick soup is then added to it.

Whenever we had late night supper at our  neighborhood stall,I like to call for tomato kueh tiaw.It is
one of my favourite dish When there are no kueh tiaw,then tomato noodles will be a replacement,.
Both have the same sauce.No doubt.I love eating this since I was a young girl.It can be found almost everywhere in Kuching.I never failed to eat this.I'm a tomato lover.

There are times I liked to make myself this special kind of dish at home.It is not hard to make afterall.
Take precautions not to over fried the rice noodles/kueh tiaw or else it will be sticky.

It is not only a supper meal,but meals for breakfast,lunch and dinner and all other occassions like parties.I used to cook for guests on my son's birthday.

Prepare in advance any kinds of ingredients you want to be added in the sauce.Most of the ingredients are usually chicken,prawns,fishcakes,fishballs,cuttlefish,char seow and green vegetables.
There are some people who like to add in sausages and artificial crabmeat,but it is not my
choice.Sometimes,I can just go simple like adding only chicken,prawns ,fishballs and some
green vegetables.Fresh tomatoes can also be included in to add more tomato flavour.

Char Seow is bbq meat.

I have also pre-mix the sauce in advance,but you can do it the alternate ways.Cook it all in a
saucepan.

RECIPE YIEDS FOR 2 PERSONS.


INGREDIENTS;

300GM Kway Tiaw

Dash Of Light Soya Sauce


35GM Chicken Bites size

Abt 5 Big Prawns

About 6 Fishballs,Cut Half

2 Stalks Green Vegetables/Sawi

MIX AND STIR TOGETHER INGREDIENTS;

3 Tbsps Tomato Sauce

1 Tbsp Oyster Sauce

420 ML Water

1 Tsp Salt


1 Tbsp Cooking Oil

1 Tsp Garlic Or Onions


1 Tsp Corn Starch + 1 Tbsp water to mix

METHOD;

1.  In a wok,heat a little bit of oil and fry the kueh tiaw and add in dash of light soya sauce for a               brown looking kueh tiaw.
     Dish it up onto a plate and set aside for later use.

 2.   In a clean wok,heat up 1 tbsp of oil and fry the garlics till fragrant and slightly brown.Throw in           the chicken and fishballs to fry. Stir well.

3.  Then add in the mix liquid.Stir for a while.Cover and simmer till chickens are cooked and tender.

4.  Lastly add in the prawns.Let it boil for about 3 mins.Pour the cornstarch water in to stir.
     Now your soup is ready.
5.  You can now pour in the plate of the previously ready fried kueh tiaw.Enjoy while it is still hot           but not too hot to the tongue.
   

 

More satisfying taste
 

AIR FRYER BUNS

Using an air fryer to make buns can't be bad.It is as nice as using the oven and it's quick.My Khind brand air fryer comes digital and it is so much easier. Since bought,I've always used it to grill chickens,sausages,nuggets,fish and fishballs.Now I can also use it to bake buns and cakes.

INGREDIENTS;
1/2 Cup Milk
57g Melted Butter
30g Sugar
1 egg(optional)
3/4 tsp salt
250g Plain Flour
1 1/2 tsp Instant Yeast

1. In a big bowl,add milk,melted butter,sugar,salt,egg if use,flour and lastly yeast.Gather all of
these ingredients together.Use dough hook to mix the ingredients until it formed a dough,
about half an hour.Cover the dough with a tea towel until double in size.(first proofing)

2. Preheat the air fryer to warm up in preheat setting.

3. Transfer the dough to the floured table top. LIghtly press and tap the dough.Cut into 8 or 9
equal pieces.Shape each dough into smaller balls. (smaller tray can only hold 6-7 pcs,but
the air fryer basket can hold up to 9 pieces)Lined the basket with paper and spray oil on it.

4. Put the dough on the lined tray or basket and just let it to rise in the air fryer until it double
in size.(second proofing)

5. Now it is time to bake.Set the air fryer to 155°C and bake for 13 minutes.Take the tray out
and cool the buns.Glaze with butter on top if you like.Enjoy the bun!

Savoury Rice

Savoury rice .Yellow Tumeric Rice.

This is roughly an estimation of my recipe.You can make according to your taste.You also don't have to add in that much tumeric.A little yellow will do.I prefer to make it more yellowish as I think tumeric is good for health.Sometimes,I don't add much,but sometimes I do. I've been making quite often this tumeric rice.Sometimes,I would have it fried.Refer to: HERE
My daughter's friend love my fried yellow tumeric rice.

This one are made by my daughter.She's learning to cook now.Tasted good.

INGREDIENTS;

3 Cips Rice

4  Cups Water

1 Tsp Salt

4 Tbsps Sugar

1/2 Tsp Tumeric Powder

4 Tbsp Unsalted Butter

4 Sausages,Slice Small

1 cup Yellow Raisins

METHOD;

1.  In a medium saucepan,add water,rice,salt and tumeric powder. Stir well then boil in a rice cooker.
   
2.  On a large pan,heat up the butter on medium heat and add in the sausages to cook for about 2-3           mins.Add in the raisins and sugar to stir.Then turn off the fire.

3.  Mix the butter to the rice and mix well.

4.  Serve the rice with some fried chicken or fish fillet.Make some sliced cucumber and pineapple
     with vinegar as the side dish.

Happy Making!

RICE LOAF CAKE

 I found this from an old recipe book.The pages of my book are yellow and almost torn now.I've
 kept it for many years. I'm still able to see clearly the written recipe.The author is Betty Yew.

 I love her recipe.I've been following most of her recipes since I started out baking.Then one day,I stop looking at recipe books and turned to the internet for recipes and my poor books all sitting on
the shelf.A few days ago,I began browsing through all the books and so,this is the recipe that caught
my eyes and I decided to do it.It uses rice flour instead of any cakes flour.

 After baked and while the cake is still warm,we were so eager to eat.So eager to try.We ate half of the loaf in the night and half of the loaf in the morning.It tasted nice.

INGREDIENTS;

120g Butter

220g Castor Sugar

4 Eggs

225g Rice Flour,Sifted

Finely Grated Rind Of 1/2 Lemon(optional)

METHOD;

Preheat oven to 180°C.Lined a 1kg loaf tin with greasepaper/grease greaseproof paper.

Cream butter in a mixing bowl.Beat in sugar until light and fluffy.Add lemon rind and
mix well.

Separate eggs. Add yolks to butter mixture one at a time.

Beat egg white until fairly stiff but not dry.Take a spoonful of egg white and mix into butter mixture.
Stir in half the rice flour and add another spoonful of egg white.Add the rest of the rice flour and
the remaining egg white.

Pour into prepared tin.Make a slight hollow in the centre to counteract tendency of bread to rise in the middle.

Bake for 45 minutes or until firm to the touch and slightly shrunken off the edges.

Cool in tin for 5 minutes,then take it out to a wire rack to cool completely.




HAPPY BAKING. ENJOY!

KUIH LAPIS 2

KUIH LAPIS-NEW RECIPE.MUCH BETTER CHOICE.A.K.A 9 LAYERS CAKE,BUT CAN BE MORE LAYERS.

 

 

 Today,I try making a newer version of Kuih Lapis and I must say this is the best choice from now onwards.The texture is very soft,moist,chewy,but not like you are eating rubber.Normally,I had the one that is made up of rice flour and tapioca flour only,but this one has got 3 flours added to it-
rice flour,plain flour and corn flour and thick coconut milk.The taste is simply delicious!It just
bring back memories of childhood years when my mama bought home some kuih muih/desserts
from the hawker stalls and we can only have no more than 2 pieces.But soon I found the recipe
from a magazine and had make this local dessert for years.Only today that I decided to add in some corn flour after hearing my sister said her daughter in law uses corn flour,but was not so successful because it turned out hard than expected.Then,I go on to try with her recipe and surprise that I made
it successfully.The only thing that I'm not happy about is the colour.They are too light,but it's just because I do not want to add in too much colouring,hence the colours look like it's fading.

 And so,here is the recipe:

INGREDIENTS;

1 Cup Rice Flour

1/2 Cup Plain Four

1/2 Cup Corn Flour

1 Cup Thick Coconut Milk

3 Cups Water

3/4 Cup Granulated Sugar

1/8 Tsp Salt

Colouring Of Your Choice

METHOD;

1.  In a saucepan,add sugar and water and bring to a boil until the sugar is dissolved.

2.  In another big bowl,add in all the rest of the ingredients,and lastly the sugar syrup.

3.  Divide the mixture into 3.Add in red colouring to one mixture,green coouring to another
     mixture and leave the other mixture plain.Red,green and white.

4.  Prepare the  steamer for steaming.Steam layers by layers with alternate colours.Each layer
     steam for about 5 minutes.When all the layers are finished,steam for 20 mins more,then turn off
     fire and let cool a bit in the steamer before taking out to completely cool.Cut out shapes.
     Enjoy!

NOTE; Please don't mind about the colours.The kuih is nice,make to perfection.In case you think you like to eat the one that is made up of only rice flour and tapioca flour,please do try out my other recipe from:Here