Monday, 3 July 2023
BAKED BELACAN CAKE
Saturday, 24 June 2023
Kueh Semperit 2
I always always love to make this flower cookies. They are pretty with the cherry in the center. I just love to see them more than I love to eat them. They are edible pretty flowers.
INGREDIENTS:
250 g butter
90 g icing sugar
1 egg yolk
1/4 tsp salt
320 g all-purpose flour
120 g corn flour
2 tbsps milk
1/2 tsp rose essence
chopped cherries for decoration
METHOD;
. Cream butter with sugar,egg yolk,salt and rose essence until fluffy.
. Add in milk, and mix well.
. Fold in all purpose flour and corn flour.
. Mix until dough become soft and doesn't stick at hand.
. Place mixture into piping tips.
. Pipe mixture on lightly greased baking tray.
. Decorate with chopped cherry and bake in preheated 180°C oven for 15 minutes or until golden brown.
Sunday, 18 June 2023
BATIK CAKE INDULGENCE
Tuesday, 16 May 2023
NESTUM CEREAL BUTTER COOKIES
Ooo... umn! Delicious Nestum Butter Cookies. Every bite is full of Nestum Cereals. Who don't want more? Cereals inside and outside of the cookies.
I bought a big packet of NESTLE NESTUM CEREALS but I didn't look for the expiry date when I bought home that day. I left it on my shelf and forgot all about it. When I do remember, I checked and found out that the expiry date is just one month away. Prior to this, I quickly searched for recipes and follow the recipe by Nestum itself from their website.
The rest of the leftover cereals, I will make it into cakes. Maybe steamed or baked NESTUM CEREALS CAKES.
INGREDIENTS:
130 g salted butter at room temperature
80 g castor sugar
1 egg
2 tsp vanilla extract
190 g self-raising flour
5 g baking powder
50 g NESTIM - for coating
DIRECTIONS:
1. Pew-heat oven to 170°C.
2. Cream butter and sugar until light and fluffy.
3. Add egg and vanilla extract. Mix evenly.
4. Mix in flour mixture and 50 g of NESTUM. Mix well until a dough forms.
5. Line your baking tray with parchment paper. Using a melon scoop, scoop the
cookie dough with the NESTUM. place cookies at least 1" apart on the baking tray.
6. Bake at 170°C for 15 mins.
7. Transfer to the cooling rack.
8. Store in an airtight container.
NOTE: This recipe is adapted from the NESTUM website from NESTUM RECIPES.
Enjoy Baking!
Tuesday, 2 May 2023
KUIH JAWA/PENYARAM SARAWAK
INGREDIENTS:
3 cups wheat flour
2 cups rice flour
1 cup gula apong/gula melaka/dark brown sugar
1 cup white sugar
1 tsp salt
3 cups boiled water
METHOD;
1. Add wheat flour, rice flour, white sugar, salt, and water.
2. Mix/whisk until smooth.
3. Strain to get a smooth batter.
4. Add gula apong and mix till well combined.
5. Marinate for 5-6 hours or overnight.
6. Fry with litle oil. Pour in the middle of the wok.
Tuesday, 28 February 2023
Glutinous Rice Doughnuts /Fried Dough With Glutinous Rice
and eat again. Ooh..... Surely, will be making it again.
120 g glutinous rice, soaked for 1 hour
30 g sugar
1 tsp salt
1/2 cup water
METHOD;
1. Soak the glutinous rice in water for 30 mins.
2. Add sugar, salt, and water to the rice.
3. Place in steamer and steam for 20 mins.
4. Once cooked, cool slightly and roll up the rice with plastic wrap into a log 1.55" in diameter.
5. Place the wrapped log in the fridge to cool completely.
ASSEMBLY:
1. Roll the dough out into a long rectangle the length should be slightly longer than the log of glutinous rice.
2. Sprinkle 5 spice powders all over the top of the thin dough.
Wednesday, 22 February 2023
Curry Chicken with Curry Powder
We tend to cook Curry Chicken too often in our home. My family all likes Curry. Who doesn't like it?
Ask all Malaysians and they will answer you liked. Each household will cook a different flavor.
For me, I like to cook the drier version and sometimes I like to cook the soupy curry version too.
Curry is often served together with rice. Curry lovers will eat more rice to pair with the curry.
So, each time when I cook curry chicken, I will cook more extra rice that day. Usually, when I cook curry chicken, only one dish is enough for the day. No other dish. Curry is best served with rice alone.
My children don't mind if I don't cook another dish, be it vegetables or any meat. Curry and rice are already the best meal.
My cooking of curry is always simple. I normally used curry powder and mixed it with a little bit of chili powder. I liked my potatoes to be deep-fried first then add it to the curry later. You can always by all means throw the potatoes into the chicken to cook together till soft. Either way, it's still a nice curry.
INGREDIENTS:
780 g chicken, cut small
1 big onion, sliced
2 serai/lemongrass, cut white parts only
4 red onions
6 pips garlic
1-inch ginger
2 stalks of curry leaves
4 tbsp full curry powder
1 tbsp chilly powder
1 cinnamon stick
2-star anise
3 big potatoes
cooking oil
700 ml water
METHOD:
Using a peeler, peel the skin of the potatoes and cut them into 4.
Peel the skin of a big onion. Slice thinly. Put aside.
Peel the skin of red onions. Cut roughly. Crush garlic. Cut roughly.
Crush the serai with the back of a big knife. Cut and use the white parts only.
Peel the skin of ginger. Slice thinly.
Blend garlic, red onions, and ginger with a blender until fine.
In a small-medium bowl, add curry powder, chilly powder, and 6-8 tablespoons of water. Mix to a smooth paste. Set aside.
In a wok, pour enough cooking oil for deep frying the potatoes. As soon as the smoke comes out, fry
the potatoes. Fry until half soft or brown in color. Dish it up. Take some oil out of the wok leaving some for frying the paste.
Fry the big onion slices, cinnamon stick, and star anise until very fragrant. Then add in the blended onions and ginger and garlic. Fry until brown and fragrant. Add in the curry paste. Add in some water Stir and fry until oil comes out. Then add in the chicken. Stir and mix. Add water. Stir. Add in salt.
You can also add 1 teaspoon of sugar to make the curry tastier.
Cover and simmer for 10 minutes. Add some more water if the water is too dry. After 10 minutes add in the potatoes. Stir. There is no need to cover anymore.
Cook until the chicken is cooked through and the potatoes are soft. If you prefer a thicker sauce, cook a bit longer until the sauce starts to thicken. I like my curry to be a bit thicker.
Dish up onto a big bowl and serve together with rice.
Monday, 26 December 2022
V GRAINS DIGESTIVE BISCUITS
Have V Grains at home? Make it into biscuits or cookies. I bought this healthy cereal to drink every morning but got tired of always drinking the same thing every morning. Then I thought of making it into cookies. Tell you, it is just so nice, just the same as digestive biscuits. So, besides drinking, you can also make cookies. If you don't have V grains, you can substitute them with Horlicks.
INGREDIENTS: 220 g butter 55 g sugar 240 g all purpose Flour 10 tbsp V grains powder 1. Add V grains into all purpose flour. Mix well together. 2. Cream the butter with sugar until creamy. You can also use the beater to beat. 3. Add the flour to the butter mixture. 4. Gather and form into a dough. Rest the dough for 15 minutes. 5. Take some dough and simply make a small round ball. 6. Flatten each dough slightly flat. 7. Prick with a fork. 8. Bake in preheated oven at 160°C for 15-20 minutes or until turning brown. 9. Cool on a wire rack before storing in an airtight container.
Friday, 14 October 2022
OMEGA PLUS DARK CHOCOLATE COOKIES
INGREDIENTS;
2/1/2 cup all purpose flour
4 tbsp Omega Plus Dark Choc milk powder
1 tsp baking soda
1/2 cup granulated sugar( for sweetness use 1 cup)
3/4 cup dark brown sugar
1 cup(226 g) salted butter
3 large eggs
1 tsp vanilla essence
2 cups chocolate chips (optional)
METHOD;
1. Mix all purpose flour with the omega plus dark choc milk powder and baking soda.
2. Beat sugar and butter on medium speed until well combined.
3. Add eggs and vanilla essence.
4. Add in the flour and milk mixture on a low speed.
5. Mix in the chocolate chips if using.
6. Chill the dough in the fridge for 30 mins.
7. Heat oven to 180°C. Bake the cookies in the oven for 20 mins. Use an ice cream scoop or just make it into round balls by using the palm of your hand.
Sunday, 18 September 2022
LEK TAU SUAN
This is one of our favorite desserts in the olden times. It is not hard to cook. It is very easy and simple. The peas need to be soaked first so that it can be soft very easily and quickier. The cooking time will also be shortened.
Most people will say this is a breakfast snack, but for me and my family will be an afternoon snack because we are freer in the afternoon than in the morning. By all means, this dessert or snack can be for morning, afternoon, and evening or even late-night supper. It always goes well with Yew Cha Kwai(breadstick).
INGREDIENTS;
300 g green peas without skin/ yellow peas
3 yew cha kwai
3 pandan leaves knotted
200 g sugar(50g more if you want it to be sweeter)
2 liters water
2 -3 tbsps potato or tapioca starch + 1/2 cup of water to mix
METHOD;
1. Wash and soak the yellow peas for about 2-3 hours. Drain the water. Put on steaming tray and steam
on high heat until soft.
2. Put sugar, water, and pandan leaves in a big pot and bring to the stove to boil until sugar has dissolved.
3. Lower the heat and add in the yellow peas, followed by the potato or tapioca starch liquid.
4. Serve hot immediately after cooking and sprinkle some Yew Cha Kwai on top. It is nicer this way but do take care not to burn your tongue. The Yew Cha Kwai will soften in the hot desert.
HAPPY COOKING!
Thursday, 28 July 2022
GRILLED AGAR-AGAR
AGAR AGAR BAKAR
INGREDIENT;
8 eggs
160 g sugar
Beat eggs and sugar until became thick
15 g agar agar powder
250 g butter
1/2 tin sweetened condensed milk
1/2 tsp vanilla essence
400 ml water
METHOD;
1. Cook agar agar with the sugar. When agar agar boils, add in the butter and sweetened condensed
milk. Let the butter melt in the hot liquid. Then add in the vanilla essence.
2. When the agar agar has cooled down a bit, add in the previously beaten eggs and sugar.
3. Set the oven to top heat only. Take 1 ladle of the mixture into the baking tray and grill the first layer.
4. When the first layer has turned brown, grill the second layer and so forth till all are used up.
The process is like grilling Kek Lapis or layered Cake. You can also use coloring if you want your agar agar to look nice.
Tuesday, 21 June 2022
BAKED PRUNE CAKE
This baked Prune cake is a version of the steamed Kek Hati Pari. I used prune instead of raisins. The cake is moist and rich and the best cake I have ever eaten. A small amount of chocolate powder is added to give the cake darker. The prune alone can't make the whole cake black.
In this recipe, I used browning sugar or treacle, brown sugar, and chocolate powder to give the cake black color.
You can also choose to steam this cake. Steam for at least 4 hours.
When steaming, cover the top of the tin with aluminium foil to prevent water entering in. Always ensure to refill the water in the pot or wok so as to not become dry and burnt out.
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