Peanut butter chocolate cheesecake

Peanut butter chocolate cheesecake. 

I'm not sure what is it that inspire me in trying this recipe. I vaguely remember peanut butter and  chocolate works together, so why don't we try a peanut butter tart. But I'm not sure what brings the idea of adding cheese together. So, on the day of trying this recipe, I googled and there are a lot of variation to this recipe; I was not the first one who had inspiration... So I alter my chocolate cheesecake recipe to accommodate this recipe:

Ingredients:

• 150g (5 oz) Marie biscuits
• 45g (1 1/2 oz) butter (melted)
• A tbsp of caster sugar.
• A tbsp of cocoa powder
• 3/4 cup powdered sugar
• 120ml cream
• a splash of vanilla essence
• 400g cream cheese (room temperature)
• 2 large eggs
• A cup of peanut butter

Methods:

1) Beat the biscuits in a plastic bag until they become crumbs. you may leaves some crumbs a bit bigger if you like to

2) Pre-heat the oven to 180C

3) Add the butter and a tablespoon-full of sugar to the biscuit crumbs. You may add some cocoa powder to the mixture to give some colour and taste; I did.

4) Prepare a spring form cake tin; line the tin with baking paper, use butter to help it stick to the tin

5) Pour the biscuit mix into the cake tin. Compress and level the mix using the bottom of a clean glass. put in the refrigerator to set.

6) Beat the cream cheese with peanut butter and sugar until fluffy

8) Add the vanilla essence

9) Add to the cream to the cheese mixture. 

10) Add the eggs one by one.

11) Pour into the cake tin, reduce the oven's temperature to 175C. Bake the cake using a water bath method (google it if this is the first time you are confronted with the term)

12) Bake for 45 minutes; or until the toothpick comes out clean after poked into 1 inch from the edge. Turn off the temperature, open the oven door for a bit, and let the cake cooled for about an hour in the oven (sudden drop in temperature could result in a cracked cake). Finish cooling the cake on a rack, before chilling in the fridge. 

What I did was make a ganache (which was a bit thin to my liking) and cover the cake. But after tasting the cake, I find the cake was too rich for my taste. It made me think if it is better if I use grape jam and let the slight tartness of the jam gives an elevation to the cake. But that is on another try of the cake...

Fluffy doughnuts... mmm Fuwa-fuwa..

Soft fluffy doughnuts....

Fuwa-fuwa is an expression I've encountered from the series Chi's adventure which means fluffy. I've eaten a lot of doughnut, and going through handmade doughnut and their commercial counterparts, I have found not much that can beat the softness of this doughnut.
Make it stuffed, holed, halved, sugar-coated, glazed... you can never go wrong. Actually I've made a few type of the doughnut; icing sugar- coated holed doughnut, almond sliced covered doughnut and cinnamon cream cheese - filled doughnut, but before I could take picture any of them, the have fly away without leaving a trace. The filled ones have been spared as they was the latest to be done.
I got the recipe from this page. The page list several ways to make them, but I'm only going to list one.

Ingredient:

1)  6 tbsp warm water
2)  150 ml milk (at room temperature)
3)  1 egg, beaten (at room temperature)
4)  2 oz (57 g) butter, melted
5)  16 oz (454 g) all-purpose or bread flour (please us a scale)
6)  2 oz (57 g) sugar
7)  1 tsp salt
8)  1  1/2 tsp regular or quick-rise yeast (one and a 1/2 teaspoons)
9)  oil for frying  
10) (sugar or cinnamon sugar for coating the doughnuts)
11) (filling; jam, Nutella, cream cheese and or whipped cream for filling, if desired)

Equipment:

1) Scale
2) Parchment paper cut into the size of your doughnut. 
3) Deep pot or wok to fry the doughnut. 
4) Candy thermometer (optional).

Method:

1) Prepare and weigh all the ingredients.
2) Prepare the yeast; in a cup, put on 6 tbsp water, sprinkle the yeast. You could help using a pinch of sugar.
3) Mix in a bowl the dry ingredient; flour, sugar and salt.
4) If you are kneading by your hand, make a well and put in the wet ingredients; milk, egg, butter and yeast. If you are using a stand mixture, put in first the dry ingredients, let the machine run for a few second before add in the wet ingredients. Stop the machine once all the flour has forms into dough and sticks together.
5) Knead for about 10- 15 minutes.
6) Rest the dough into a greased bowl until double in size, for about an hour, or longer if your room's temperature is a bit chilly.
7) Prepare the oven for second proving; Put the oven into low. Set the timer for ONE minute.
8) Once the dough has double it size, give it a light kneading and cut in halve. Put one halve into a covered bowl so skin would not develop.
9) On a floured surface, roll the dough into a spread about 1/2 inch thick. Cut with a sharp doughnut cutter or a cookie cutter for filled doughnut. Put the prepared dough onto parchment paper that has been cut to size; this is for easy transfer and reduce deflating after the second proving. Put onto a tray. Do this until all the dough
10) Turn off the oven (if you haven't turn it off by this time), put in a dish with hot water into the oven. The steam will help in preventing a skin on top of the doughnuts while they are ongoing second proving.
11) Leave them for about half an hour.
12) Fry the doughnut until golden brown. Let cool.
13) If your doughnut need to be filled in, make a hole using a small paring knife or a skewer, warm your filling a bit so you will have an easier piping.
14) Now you can coat your doughnuts with sugar, or glaze them.
15) Enjoy!
🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩

Mee udang, basic

Mee Udang

baru-baru ini adik saya request saya memasak mee udang, jadi saya fikir saya perlu buat carian dalam internet kerana saya tahu udang tidak patut dimasak lama.


Bahan-bahan

udang, 2-3 ekor seorang, bersihkan (kulit dan kepala udang digunakan untuk air rebusan)
minyak masak
sebiji bawang besar, dicincang
Segenggam udang kering; ditumbuk
cili boh, 3-6 sudu, bergantung kepada cita rasa
sos tiram
sos cili
sayur mengikut cita rasa; sawi, kobis, lobak merah
Kentang atau keledak rebus dilenyek untuk memekatkan kuah (pilihan)
mee kuning, dibasuh bersih.
garam gula mengikut cita rasa

Kaedah

1) Rebus udang sehingga udang bertukar merah, tapis. Air rebusan disimpan untuk mee. Buat air rebusan menggunakan kulit dan kepala udang.
2) Panaskan minyak dalam kuali dan tumis bawang.
3) Tambahkan cili boh dan tumis hingga naik minyak.
4) Tambahkan sos tiram dan sos cili dalam 2-3 sudu setiap satu dan masak.
5) Masukkan sayur.
6) Tuang masuk air rebusan udang
7) Masukkan kentang atau keledek lenyek.
8) Tambahkan garam dan gula mengikut cita rasa.
9) Masukkan mee dan masak sebentar hingga rasa serasi.

Peanut butter cookie

Peanut butter cookies..
I was looking for a cookie recipe as i want to reduce my buying and be able to control what goes in my children's tummy, and it is a fun recipe to bake with children.. hehe

Ingredient
A - 1.5 cups all purpose flour
B - 1 tsp baking soda
C - 1/2 tsp baking powder
D - 3/4 tsp salt
E - 1/2 cup unsalted butter (soften)
F - 1/2 cup granulated sugar
G - 1/2 cup brown sugar
H - 1 large egg
I  - 1 tsp vanilla essence
J  - 1 cup peanut butter

Method
1 - Pre-heat oven to about 170 C
2 - In a bowl, mix together flour, baking soda, baking powder and salt. Set aside.
3 - Beat and cream butter, granulated sugar and brown sugar
4 - Add egg and vanilla essence
5 - Add the peanut butter
6 - Add the dry ingredient gradually.
7 - Fold in chocolate chip or sprinkle if you want...
8 - Scoop small dollops onto tray with space to spread.
9 - Bake around 15 minutes, until the bottom and edge is slightly brown but the center is still slightly soft.

 

sup daging

Bersempena dengan raya qurban yang lepas, saya mencari cara2 untuk meng"upgrade"kan resepi sup tulang. Sup tulang kebiasaannya akan meninggalkan perasaan sedikit muak apabila sudah sejuk, lebih2 lagi jika sup tersebut berminyak dan berlemak. Pada masa yang sama saya tidak mahu menggunakan bahan yang saya perlu beli dan akan gunakan hanya sekali (untuk resepi tersebut sahaja) dan kaedah yang terlalu sukar.
Di sini adalah beberapa kaedah mudah yang saya jumpa untuk menaikkan sup tulang atau sup daging anda.

bahan:
1- 2-3 biji kentang dan lobak merah (rebus hingga lembut dan kisarkan)
2- 500g tulang atau daging. (rebus hingga empuk)
3- 1-2 sudu besar serbuk sup
4- 1-2 biji buah keras ditumbuk halus (terpulang ikut cita rasa)
5- 4-5 biji bawang merah dihiris
6- 1-1.5 inci halia dihiris jejari halus
7-  2-3 biji bawang putih dihiris
8- 2 biji bawang besar dipotong empat
9- bunga lawang dan kayu manis
10- 3 sudu besar cuka atau perahan limau
11- garamdan gula secukup rasa.

kaedah:
a- Tumis bawang merah, halia, bawang putih, serbuk sup, kayu manis dan bunga lawang. Tumis hingga wangi.
b- Masukkan kentang dan lobak kisar. Tumis hingga naik minyak.
c- Masukkan rebusan tulang dan cuka.
d- Masukkan buah keras dan bawang besar.
e- Masak hingga serasi.
f- Tambah garam gula mengikut cita rasa.


Sedap dinikmati dengan nasi atau roti, atau mungkin juga dihirup begitu sahaja...(;
Sedap sangat, lupa nak amik gambar...

A Brownies recipe- finally

A brownies recipe finally? Well the first time I've tasted brownies was when I was 10 years old. I was like- why haven't I tasted this before? To say that this is chocolate cake would be... out of it's league? but it's chocolate. Until someone there pointed out to me, no- it's not a cake, it's brownies. Yeah, that it it's name- brownies.
When I've gotten older, and I've gotten myself into baking, I tried a lot of recipe of brownies, maybe not a lot, but quite a number of it. I even tried to trace down my friend that brought that my-first-brownies-that-I-tried, who changed school once we finished primary school, who parents got separated and the only lead I had was then an acquaintance with the new mother. I am still trying to get the recipe from her- don't be fooled by my writing that I've obtained the recipe, but, this recipe at least was well received by me and my family. I got the recipe from here; I haven't tweaked it, yet- ok maybe I sprinkled some flaked almonds on top before baking, and I could try to make it less sweet- but that is for another time.

A picture? Sorry, maybe next time. The brownies was abolished....

 Ingredient:

1 1/4 cups (249 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
3/4 cup (75 grams) unsweetened cocoa powder
1/3 cup vegetable oil
1/2 cup (63 grams) all-purpose flour
1/8 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips
Methods:

1- Preheat the oven to 180 C. Line a 8 by 8-inch pan with either butter and cocoa powder or butter and baking paper.
2-In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. (I've yet to try melting the butter in a saucepan, on the stove). Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
3- With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
4- Spread the brownie batter evenly into the prepared pan. Here is where I sprinkle some almond flakes on top. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.

It was said that the brownies can be stored in an airtight container at room temperature for up to 3 days, but we have yet to go pass 2 days before it was cleaned out.

muruku..

The other day, my mother in law gave us some muruku that was enjoyed especially by my daughter. I was very shocked to learn that my mother in law made the muruku her-self. It never occurs to me that you could make your own muruku.

This is my version of her muruku recipe:


Ingredients:

a- 1 pack (500g) of muruku flour
b- 3/4 pack (375g) of glutinous rice flour
c- 2 teaspoon of white sesame seed
d- 1 teaspoon of caraway seed (rempah jemuju)
e- 1 teaspoon salt (or adjust to taste)
f- curry leaves to taste (blended)
g- 2 eggs
h- chili paste (to taste)
i- 600ml boxed coconut milk
j- 2 1/2 cup of water
k- oil for frying

Method:

1- combine all dry ingredient in a big bowl and mix thoroughly.
2- beat the eggs in a bowl, and add the chili paste and the coconut milk.
3- mix the dry and the wet ingredient
4- add the water by small batches so you will not over liquefy the mixture.
5- put the mixture into the muruku press, heat the oil in a frying pan
6- press the mixture in a round manner. Fry until crispy.

Sugar biscuits

On the occasion of making almost everything myself,  I decide to make my own sugar biscuits, especially when you can add to this recipe. I got the recipe from here. But this is my interpretation:


Ingredient:
375 g salted butter (or add a teaspoon of fine salt if you use unsalted butter)
90 g powdered sugar
1 teaspoon vanilla essence
400 g all purpose flour (you could add a teaspoon of baking soda if you wish)


Method:

1. Preheat oven to 350F (180C). Line baking sheets with parchment paper.
2. Place butter in a bowl and beat until creamy. Add powdered sugar and vanilla extract and continue mixing until the mixture becomes white and creamy.
3. Using a spatula incorporate flour into the butter mixture until completely combined.
4. Form small round dough of cookies on the prepared baking sheets. You may add chocolate chips, nut bits, M&M's, or basically anything here.
5. Bake for 10-20 minutes or until the base begins to brown.
6. Let the cookies cool completely on a cooling rack before serving.

sun dried tomato and cheese bread

Once upon a day, i suddenly remembered when once Gardenia produced tomato and olive bread, but then one day, they stopped producing them. I used to really liked them too...
So, in the memory of that bread I suddenly wanted to bake my own bread, especially since my mother has started the spark by opening her bakery and I watching The Great Bake Off; British and Australia.



So here are the recipe; I got the recipe from here, but I edited some:

Ingredient:

• 
  
• 500 g (16 oz) bread flour
• 400 ml (10 fl oz) lukewarm water
• 50 g (2 oz) freshly grated parmesan cheese
• 25 g (1 oz) dry sun-dried tomatoes (or twice the amount if they come in oil)
• 20 g black olives, pitted and sliced (optional)
• 2 tbsp olive oil
• 2 tsp sugar
• 1 tsp salt
• 1 tsp dried yeast

Method:

1. Add the yeast and sugar to the water. Mix well and leave for 10 minutes to allow the yeast to activate.
2. Put the flour, cheese and salt in a large bowl and mix well. Add the yeast/water, the olive oil and the sun-dried tomatoes (and olives). Mix well to a soft dough. 
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a lightly-oiled bowl. Cover and leave in a warm place until the dough doubles in size, in about 1 hour.
5. Turn the dough out onto a floured surface, knock it back and knead for a further 5 minutes.
6. Shape the dough into a large sausage or a round form. 
7. Place the loaf on a lightly oiled baking tray, cover and leave in a warm place for about an hour for the dough to rise again.
8. Cut 5 or 6 slashes in the top of the loaf with a sharp knife and dust lightly with flour.
9. Bake at 190°C/375°F fan oven, 220°C/430°F conventional oven for about 25 minutes until the crust has turned a deep brown.
10. Place on a wire rack to cool.

Info: for better coverage of taste, you could soak the tomatoes in hot water for about 15 minutes before cutting it.