tag:blogger.com,1999:blog-59112518308411116912023-11-16T08:00:06.651-08:00Mona-punyerMona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-5911251830841111691.post-12873808246394574212022-08-26T09:56:00.002-07:002022-08-29T05:49:27.324-07:00Double chocolate cookie ! <p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3n3gHCop8vrMJhICCW-D7GeJ-4EzqM0ExV-cQtel4anKNTtZ9PwjY9uCCe3IQKPscEvGhJ_yMcHArtOcften0QYRp4x0KJCFTtIp_gUt1cDc-Zpms8o0zOMoyHLMPik60DbEnollC3OT01wb-tQcqyAxiV9vJyE8aNEhuMhu0N0tgUO_3SgeBC_mmQw/s869/WhatsApp%20Image%202022-08-29%20at%207.19.04%20PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3n3gHCop8vrMJhICCW-D7GeJ-4EzqM0ExV-cQtel4anKNTtZ9PwjY9uCCe3IQKPscEvGhJ_yMcHArtOcften0QYRp4x0KJCFTtIp_gUt1cDc-Zpms8o0zOMoyHLMPik60DbEnollC3OT01wb-tQcqyAxiV9vJyE8aNEhuMhu0N0tgUO_3SgeBC_mmQw/s320/WhatsApp%20Image%202022-08-29%20at%207.19.04%20PM.jpeg" width="287" /></a></div><br /><p><br /></p><p>My sister requested for a<a href="https://www.youtube.com/watch?v=72_TBtRWYBk" target="_blank"> video</a> to compete my daughter in a kids cooking competition; realizing it's been awhile since her last video, I comply. I was researching for easy recipe for her to make, but at the same time I need to consider in only using what that is already in the kitchen, as I definitely not in the mood to shop for more items. While browsing through the pantry, I notice a small tub of cocoa powder and a pack of chocolate chips. Double chocolate cookie! </p><p>As I was measuring the ingredients, I realize that I have not told my daughter that she is the one that will need to make the cookie, not me. Knowing that she gets excited and hurriedly go and washes her hands (she now accustoms with the rule of clean hands when cooking) and bugs me when I will be done in preparing the ingredients and set up the camera. Eventually I shooed her and her sister to watch some cartoon while I complete the set up. </p><p>The <a href="https://www.allrecipes.com/recipe/9827/chocolate-chocolate-chip-cookies-i/" target="_blank">recipe</a> that I choose was one of the top three recipe that pops out when I type double chocolate cookie. But this recipe was chosen as it does not demand for brown sugar, which I don't have at the moment. </p><p>The recipe demands for 1 1/2 cup of sugar, but reading the comments below the recipe stating the amount of sugar resulted to a "too sweet" of a cookie, I decided to cut the sugar to only 1 cup. The recipe also instructed for 10 minutes baking time, but somehow the cookie feels too soft at 10 minutes, that I add another 10 minutes, but maybe I only need to add 5 minutes. Still, the cookies tasted great. I think it will be nice to pair thee cookies with either milk or tea. </p><p> So here I present you double chocolate cookie...</p><p><br /></p><p>Ingredients:</p><p>1 cup of sugar</p><p>1 cup of butter</p><p>2 eggs</p><p>2 teaspoon vanilla extract</p><p>2 cup of flour</p><p>2/3 cup of cocoa powder</p><p>3/4 teaspoon of baking soda</p><p>1/4 teaspoon of salt</p><p>2 cup of semi sweet chocolate chips</p><p>1/2 cup of chopped walnuts (optional)</p><p><br /></p><p>Methods:</p><p>- Preheat the oven to 175 C</p><p>- Mix the dry ingredients: Flour, cocoa powder, baking soda and salt</p><p>- Beat the butter and sugar</p><p>-Add the eggs and vanilla extract and continue beating</p><p>- Fold in the dry ingredients a little bit at a time. </p><p>- Mix in the chocolate chips and the nuts</p><p>- Scoop the cookie dough onto a baking tray with distance about 2-3 inches in between a dollop of dough</p><p>- Bake for about 10-15 minutes.</p><p>-Let the cookie cools a bit before enjoying..</p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com1tag:blogger.com,1999:blog-5911251830841111691.post-11626698280582313382022-04-22T06:43:00.006-07:002022-04-22T06:43:52.353-07:00Membakar lasagna menggunakan air-fryer<p><br /></p><p>Saya akan meletakkan kaedah memasak lasagna menggunakan air-fryer di <a href="https://youtu.be/YTMKaq_r2ts" target="_blank">sini</a>. </p><p> </p><p>1) Cairkan lasagna. Potong lasagna kepada dua supaya boleh dimasukkan ke bekas yang lebih kecil.</p><p>2) Pindahkan lasagna ke bekas yang lebih sesuai.</p><p>3) Tuang suku cawan air untuk membantu lasagna masak.</p><p>4)Bakar pada setting meat atau pada suhu 180 C selama 20 minit.</p><p>5) Lasagna sudah masak jika sudah tiada lapisan keras.</p><p><br /></p><p><br /></p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-53965152011755488182022-04-22T06:37:00.001-07:002022-04-22T06:37:30.613-07:00Membakar lasagna menggunakan ketuhar gelombang micro<p> </p><p>Saya akan attach kaedah saya membakar di <a href="https://youtu.be/AmH4l-YrYqo" target="_blank">sini</a>.</p><p><br /></p><p>1) Lasagna yang saya sediakan biasanya disediakan dalam bekas aluminium, jadi untuk keselamatan, lasagna perlu dipindahkan ke bekas yang selamat digunakan dalam ketuhar. Jika untuk mudah, pindahkan lasagna ketika lasagna masih beku. </p><p>2) Jika ketuhar anda kecil, lasagna perlu dipindahkan ke bekas yang lebih kecil. Selepas lasagna sudah cair, potong lasagna kepada dua potongan, pindahkan ke mangkuk yang selamat digunakan.</p><p>3) Tuang suku cawan air ke dalam lasagna untuk membantu lasagna masak.</p><p>4) Masak lagasna dengan suhu yang paling tinggi. Periksa setiap 10 minit.</p><p>5) Lasagna sudah masak jika lapisan lasagna sudah lembut. </p><p><br /></p><p><br /></p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-27330241240459395892022-04-05T20:15:00.002-07:002022-04-22T06:25:24.730-07:00Membakar lasagna menggunakan ketuhar elektrik<p> Di sini saya akan meletakkan <a href="https://youtu.be/8gUatG0vvvI" target="_blank">kaedah</a> saya membakar lasagna.</p><p>Dengan ketuhar elektrik:</p><p>1) Jika lasagna beku, biarkan sebentar hingga lasagna cair, atau rendam lasagna di dalam air panas hingga cair.</p><p>2) Panaskan ketuhar ke suhu 180 C </p><p>3) Tuang suku cawan air ke dalam lasagna. Dan masukkan lasagna ke dalam ketuhar. Guna setting api bawah beserta kipas. Bakar dalam 25 minit.</p><p>4) Tukar setting ketuhar ke api atas bawah dan bakar hingga keju perang keemasan (~ 6 minit).</p><p>5) Keluarkan dari ketuhar. Biarkan sejuk sedikit.</p><p>6) Nikmati..</p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-19274319235332974752022-04-05T20:00:00.004-07:002022-04-05T20:17:02.120-07:00Lasagna daging / ayam<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvT8jufz64-KoWE7wQdpK9YVeVBD4IXXlqPtPwZgx-jCx1FaUh79lOlbpVIMPhcldsGDzs5tsJoq0STDd-i-QvnhgIDNnM5vj20G40LvrpWI7vhbgqvQDRaeL8851-lXN0LLxjT01Oorqw4hWk68l3jtFddwLt0xeVhIzqVTdachXicsgtN6HAMnrHg/s1778/lasagan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1778" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvT8jufz64-KoWE7wQdpK9YVeVBD4IXXlqPtPwZgx-jCx1FaUh79lOlbpVIMPhcldsGDzs5tsJoq0STDd-i-QvnhgIDNnM5vj20G40LvrpWI7vhbgqvQDRaeL8851-lXN0LLxjT01Oorqw4hWk68l3jtFddwLt0xeVhIzqVTdachXicsgtN6HAMnrHg/s320/lasagan.jpg" width="320" /></a></div><br /> <p></p><p><br /></p><p>Salam semua...</p><p> baru-baru ini lasagna saya lebih in demand, dan saya perasan yang resepi lasagna saya ini tidak ada dalam blog saya, Jadi di sini saya sediakan resepi lasagna dengan kuah bolognaise saya buat anda. Anda boleh melihat kaedah membuat lasagna seafood saya di <a href="https://www.youtube.com/watch?v=IWmu1p6IdDc&t=31s" target="_blank">sini</a>. </p><p><br /></p><p>Lasagna:</p><p>Lasagna ada beberapa elemen di dalamnya; 1-Red sauce (Bolognaise), 2- White Sauce (Béchamel), kepingan lasagna dan keju mozzarella.</p><p><br /></p><p>Bahan-bahan:</p><p>1 biji bawang besar (dicincang halus)</p><p>2 batang lobak merah (disagat)</p><p>2 1/2 batang seleri (didadu kecil)</p><p>1 tin besar puri tomato</p><p>1 pek besar daging / ayam kisar (800g - 1kg)</p><p>1 buku mentega (~ 250g)</p><p>1 liter susu putih </p><p>Tepung gandum</p><p>Garam gula lada hitam secukup rasa</p><p>Kepingan lasagna instan</p><p>Herba thyme dan oregano</p><p>Keju mozzarella</p><p><br /></p><p>Peralatan:</p><p>1) Bekas untuk membakar</p><p>pastikan bekas anda tahan panas dan boleh dibakar. Pastikan juga kepingan lasagna yang dibeli muat dimasukkan ke dalam bekas anda.</p><p>2) Periuk yang besar</p><p>3) Senduk yang kuat</p><p>4) Pemukul telur yang kuat</p><p><br /></p><p>Kaedah:</p><p>Bolognaise:</p><p>1) Tumis bawang hingga naik bau. </p><p>2) Masukkan seleri masak sedikit dan masukkan sedikit air (~1/2 cawan). Biarkan masak hingga seleri lembut. Gaul berkala untuk mengelakkan berkerak dan hangus.</p><p>3) Masukkan lobak merah, gaulkan rata. Masukkan air dan biarkan masak seketika. Gaul berkala untuk mengelakkan berkerak dan hangus.</p><p>4) Masukkan puri tomato, larutkan puri yang tertinggal di dalam tin dengan sedikit air dan tuang ke dalam periuk. Gaul dan biarkan masak hingga air berkurang. Gaul berkala untuk mengelakkan berkerak.</p><p>5) Masukkan ayam / daging kisar. Gaul rata. Elakkan masak terlalu lama pada stage ini untuk mengelakkan ayam / daging hilang rasa. </p><p>6) Masukkan garam dan gula secukup rasa. Cita rasa saya: garam ~ 1 sudu teh, gula ~3 sudu makan. Jangan lupa rasa..</p><p>7) Masukkan 1 sudu besar herba thyme dan 1 sudu besar herba oregano. Padamkan api apabila baunya naik. </p><p><br /></p><p>Bechamel:</p><p>1) Panaskan periuk atas api sederhana. Masukkan mentega.</p><p>2) Kacau hingga mentega semua cair dan baunya naik.</p><p>3) Masukkan dan gaul tepung sedikit demi sedikit hingga kelihatan seperti doh yang lembut dan berminyak. Perlahankan api dan kacau hingga ada perubahan bau. Pastikan dikacau untuk mengelakkan ada tepung yang hangus.</p><p>4) Masukkan dan kacau susu sedikit demi sedikit supaya tepung dan susu boleh bercampur dengan baik dan tidak berketul.</p><p>5) Masukkan garam (~1 1/4 sudu kecil) secukup rasa. Rasa! Jangan tak rasa. Tambahkan lada hitam ( ~ 2-3 sudu kecil). Padamkan api.</p><p><br /></p><p>Menyusun lasagna:</p><p>1) Sediakan bekas yang tahan panas. Boleh letak sedikit minyak dipermukaan bawah untuk mengelakkan lasagna melekat ke permukaan bekas. </p><p>2) Letakkan kepingan lasagna.</p><p>3) Ratakan sos bolognaise nipis, tapi cukup tebal hingga anda tidak boleh nampak kepingan lasagna dari atas.</p><p>4) Ratakan sos bechamel. </p><p>5) Ulang. Saya membuat 2 lapisan untuk lasagna yang akan dijual, tetapi saya suka membuat 3 lapis untuk keluarga.</p><p>6) Taburkan keju mozzarella hingga lapisan bechamel hampir tidak kelihatan, atau lebih jika anda suka lebih keju.</p><p>7) Bakar hingga keju mencair dan menjadi keemasan dan nikmati. Saya suka tuang suku cawan air ke dalam lasagna sebelum membakar untuk membantu lasagna masak dengan lebih baik.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-82846811628674269532022-02-05T22:50:00.002-08:002022-02-05T22:50:51.904-08:00Double tomato focaccia<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSYowjiXU_IIO9nrQdCEZ6X9KrARo8r8NA3IqbPGx3sQ-x_sOK1UyVWG_nzDjl7f5mQXx93B9IBCrXjyE7qMDoz2cMLBczhQNXgylhqkjDBvx0_Mkhwr5Jh3AKCg9RWJSBHIWLhezklK8sNSTGDEXIfLG1MZs8pUXAvs-VbvKVh2JTLabzflqVmd-CXg=s662" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="662" height="239" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSYowjiXU_IIO9nrQdCEZ6X9KrARo8r8NA3IqbPGx3sQ-x_sOK1UyVWG_nzDjl7f5mQXx93B9IBCrXjyE7qMDoz2cMLBczhQNXgylhqkjDBvx0_Mkhwr5Jh3AKCg9RWJSBHIWLhezklK8sNSTGDEXIfLG1MZs8pUXAvs-VbvKVh2JTLabzflqVmd-CXg=s320" width="320" /></a></div><br /><p><br /></p><p>Being a member to a family that bakes sure do have an implication to my choices of hobby, and it seems my choice of shows to watch also influenced by this. One of the shows that I watch repeatedly is The Great British Bake Off, and watching it somehow seem like splashing the fire to bake with gasoline. It burns brighter and stronger...</p><p>Last week, I was watching TGBBO which the bakers were assigned to bake focaccia and I was suddenly hankering to make my own version of focaccia. So yesterday, I opened a few web page for me to refer for my version of focaccia. Even if I want to make my version of a focaccia, I still want it to passed as a focaccia. </p><p>As I don't have any mixer to help in kneading the dough for me and I take such a long time to knead, I decided to start kneading without activating the yeast first. So with my method, even if I knead at my pace, the yeast will not over bloom by the time I'm ready to prove.</p><p>So here is my version of focaccia:</p><p>Ingredient: </p><p><u>Dough:</u></p><p>wet ingredients:</p><p>1 1/2 cup water</p><p>1 tablespoon honey</p><p>1 table spoon of vegetable oil (preferably olive oil)</p><p>3 tablespoon tomato puree</p><p><br /></p><p>dry ingredients:</p><p>3 3/4 cup of all purpose flour</p><p>1 1/2 teaspoon salt</p><p>1 pack of yeast.</p><p>1 tablespoon of garlic confit (smashed) or garlic powder. </p><p>1 tablespoon thyme</p><p>1 tablespoon oregano</p><p><br /></p><p>Topping:</p><p>1/3-1/2 cup of vegetable oil</p><p>3 cloves of garlic</p><p>1 tablespoon thyme</p><p>1 tablespoon oregano</p><p>1/8 cup of cheddar (small cubes) -optional</p><p>1/8 cup of mozarella (small cubes) -optional</p><p>1/4 cup of pepperoni (cut small) -optional</p><p><br /></p><p>Method:</p><p>Put all the dry ingredient in a big bowl, remember to not put salt and yeast together as salt could inhibit the yeast.</p><p>Make a well in the center of the flour mound and pour the wet ingredient in.</p><p>Mix with your hand only until the ingredient is incorporated together. cover with a damp towel and let the dough rest for 15 minutes</p><p>Fold the dough by holding one side and fold it to the top, the hold the part next to it and fold it to the top of it self. Repeat this until you have made a full turn to the dough. Let it rest for another 15 minutes. Repeat this for 3-4 times.</p><p>Sealed the dough and let it rise for about 1 hour in room temperature or you can put it in the fridge and let it prove overnight.</p><p>While you are doing the fold and prove, combine the oil, garlic and herb in a pot. Put it on the lowest heat setting and let it infuse for 5 minutes max. Let it cool down before using it.</p><p>Prepare the baking pan; pour 1 tablespoon of the infused oil in the baking pan and smothered the inside of the pan. If you don't smothered the oil properly inside the pan, your focaccia will be difficult to remove from the pan later.</p><p>Transfer the dough into the pan and try to pull the dough to reach the edge of the pan. If the dough seems to be resisting the pull, let it rest for 10 minutes before trying again.</p><p>Let the dough prove for at least 45 minutes while you prepare the topping. Preheat the oven to 180.</p><p>If you are not planning on any physical topping but go to the traditional only infused oil; have a bowl of water beside you while you do this. Wet your fingers and make dimples by poking the dough straight until you can feel the pan. Make multiples dimples with the notions that those dimples will be a well to trap the oil and be a place for the taste to infuse into the bread. </p><p>If you are using cubes topping, you can always put the cube on top of the dough and push the cube down until you meet resistant (the bottom of the pan). Do this until you get dimples throughout the focaccia. </p><p>Pour the infused oil on top the dough, don't forget to sieve the oil from the ingredient that was use to infuse the oil. Sprinkle a pinch of salt on the dough.</p><p>Bake the focaccia for about 20 minutes, but you are wise to peek at 15 minutes mark. </p><p>Remove the focaccia from the pan to a rack to cool it down. You don't want sweats on the underside of the focaccia. </p><p>You may prepare dip if you wants to, but I do enjoy the focaccia as it is. </p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-60358839357841713302021-11-28T23:33:00.002-08:002021-11-28T23:33:16.032-08:00ayam golek lagi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNolRuPy9Vn7E3g3AM-fvvpUvzUuqAMURtspMN9_Iym2grgsXN1bWVzuln-BaxkfGCHJFX_i6QQbraul8DzR3PC-I5WERVVTgM-AYvC4lqP5ND3xzOAF8kHWPF9vEJOA18sG1-ehTxmPaa/s1040/260843373_6511591955549858_7207205562861946539_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNolRuPy9Vn7E3g3AM-fvvpUvzUuqAMURtspMN9_Iym2grgsXN1bWVzuln-BaxkfGCHJFX_i6QQbraul8DzR3PC-I5WERVVTgM-AYvC4lqP5ND3xzOAF8kHWPF9vEJOA18sG1-ehTxmPaa/s320/260843373_6511591955549858_7207205562861946539_n.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>Malam Sabtu lepas, ibu mertua saya memberi tahu bahawa bapa mertua saya teringin akan ayam golek. Bapa mertua saya sudah siap membeli ayam seekor yang tidak dipotong dengan harapan ibu mertua saya akan membuat ayam golek untuknya. <div> </div><div>Mendengar perkara tersebut, saya terus mencari resepi dari dalam internet. Ka1au diikutkan, saya pernah sekali membuat ayam golek beberapa tahun lepas, tapi bahannya bukanlah bahan yang selalu ada di da1am rumah. Jadi saya membuka beberapa muka resepi dan memilih resepi yang memerlukan bahan yang sudah ada di dalam dapur. </div><div><br /></div><div>Resepi yang saya pilih berasa1 dari resepi dari muka <a href="https://www.majalahpama.my/rupanya-ni-cara-nak-ayam-golek-sedap-berkilat-ketika-panggang-anak-anak-makan-berebut/">ini</a>. Tapi semestinya saya mengubah resepi agar lebih sesuai dengan cita rasa saya. Ini resepi saya:</div><div><br /></div><div><br /></div><div>Bahan-bahan:</div><div>1 ekor ayam bersaiz sederhana</div><div>3 biji bawang besar</div><div>1 labu bawang putih</div><div>2 inchi halia</div><div>1 inchi kunyit hidup</div><div>2 batang serai</div><div>1 biji gula kabung</div><div>2 sudu kecil garam</div><div><br /></div><div>kaedah:</div><div>Kisar semua bahan dan masak hingga pekat/kering.</div><div>Bersihkan ayam tanpa memotong badan ayam. </div><div>Lumurkan kuah perap luar dan dalam ayam. Biarkan sekurang-kurang selama 2 dua jam atau semalaman di dalam peti ais. </div><div>Letakkan ayam pada attachment untuk barbeque pada ketuhar atau atas dulang jika ketuhar anda tiada attachment barbeque. Saya ikat kaki dan kepak ayam ke badan ayam agar ayam tidak terpisah dari attchment apabila ayam sedang memasak.</div><div>Masak selama 50 minit-2 jam dengan suhu 170 C. </div><div>Jika anda hendak memasak ayam dengan sayur (kentang, lobak, brokoli); pastikan anda memasak dari mula proses dan tuangkan separuh cawan air ke dalam dulang untuk membantu melembutkan sayur dan mengelakkan sayur hangus di luar dan di dalam masih keras.</div><div><br /></div><div>Selamat mencuba. </div>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-63201018411878930032021-10-14T23:41:00.003-07:002021-10-21T05:05:27.052-07:00Equine...Pony, unicorn, and pegasus<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhLn-EXM345kkfl2FvjczLj1qa52AKx33ZmUVgDbXKO-yHmRHYy_LbciormNnv8jLTy6uQC1D9zHOeiJeBSFYWEj7DqDm-8STG53_BDQd7h5DIu89OKf2JPUfS54SpfXvx3XG7F5GXCYG/s1581/246519831_6300046400037749_2990966331928462062_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="918" data-original-width="1581" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhLn-EXM345kkfl2FvjczLj1qa52AKx33ZmUVgDbXKO-yHmRHYy_LbciormNnv8jLTy6uQC1D9zHOeiJeBSFYWEj7DqDm-8STG53_BDQd7h5DIu89OKf2JPUfS54SpfXvx3XG7F5GXCYG/w449-h261/246519831_6300046400037749_2990966331928462062_n.jpg" width="449" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></blockquote><p><br /></p><p> Once when the first MCO was issued, and I had all the time in the world at my mother's house. I was struck by a sudden mood for arts and craft. By chance; one of my best friend was waiting for the arrival of her second child, I decided to make and give her a toy for the baby. I was browsing the internet when I saw a picture of a pony plushie. It looked so cute, but doable, that I decided to study the pictures and draw a pattern from the pictures of the plushies. From the pattern, I sew for her a pink pony. </p><p> Upon receiving the plushie, she urge me to post about how to make the pony plushie. At first I decided not to make another of the pony without any valid reason, even when my daughters were begging as to me they have too many toys...</p><p> Cut to a month ago. My younger daughter has a unicorn bolster given by her grandaunt, and the bolster took a beating when both of the girls wants the unicorn. Not long after the tug of war, my eldest comes to me and requested for another unicorn, this time its for her. </p><p> As the distance between my first attempt to the pony was over a year ago, my mood for creativity has reignited, and I decided to make her a unicorn rather than dismissing her request or buying a unicorn plushie from the internet. And remembering my friend's request to make a tutorial on how to make this, I'm posting how I make the plushie. Mind you I use trial and error methods...</p><p><br /></p><p>Here are the patterns:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JHjvGuEh7iSR99zd_zFOwn1cYlg_tcUauYhjP8yp1Onu8vATERASSPzav0ZuchmzUxg2DjDRfvPegWsS0XJzkzPt3VxbwHRoHGwLu2I4kfIqmroQl8fpkgHmxmwPgoLZG5czVsDQ3Nyt/s972/kuda+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="694" data-original-width="972" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JHjvGuEh7iSR99zd_zFOwn1cYlg_tcUauYhjP8yp1Onu8vATERASSPzav0ZuchmzUxg2DjDRfvPegWsS0XJzkzPt3VxbwHRoHGwLu2I4kfIqmroQl8fpkgHmxmwPgoLZG5czVsDQ3Nyt/s320/kuda+1.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwUY7Qs1Co58h8SMiGLJ9-YXAhGK7JyBOXr8HP1VBjCqLtQV3fcPigrN_p666PNBo4z8XEFjD_opCO3Od2UnRwUuw3ZzrmJJn07Ip1ydmlzF4dQIHp6AV082du3IHVu-DH-Y0gSTM9_hj/s953/kuda+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="664" data-original-width="953" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwUY7Qs1Co58h8SMiGLJ9-YXAhGK7JyBOXr8HP1VBjCqLtQV3fcPigrN_p666PNBo4z8XEFjD_opCO3Od2UnRwUuw3ZzrmJJn07Ip1ydmlzF4dQIHp6AV082du3IHVu-DH-Y0gSTM9_hj/s320/kuda+2.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Materials:<div>1) cloths </div><div>2) materials for the mane and tail. (eg: yarn, fleece)</div><div>3) scissors</div><div>4) thread</div><div>5) stuffing</div><div>6) buttons for eyes</div><div><br /></div><div><br /></div><div><br /></div><div>Methods:</div><div><br /><p>As always, I will use old shirt or clothes as my materials for my arts and craft. I used my sister's old cardigan. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyLoxcbYoIXBvAtQsa64vZL8cCzooQooARBNtt9uNWs07Dlvx2zIJympxMi6zXmnPqTC7QVU4zp9KAGyYehSAXGqfFiytd7oHObjcFzqH1uz0D8QIRhA5kF2ntQ3_Yyvd9TZkqW2tZjI1/s1040/243487706_6265792256796497_5464996286182998533_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyLoxcbYoIXBvAtQsa64vZL8cCzooQooARBNtt9uNWs07Dlvx2zIJympxMi6zXmnPqTC7QVU4zp9KAGyYehSAXGqfFiytd7oHObjcFzqH1uz0D8QIRhA5kF2ntQ3_Yyvd9TZkqW2tZjI1/s320/243487706_6265792256796497_5464996286182998533_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7xL7DwYbD4LIBJFRARR0ghk6uJaRqawgz8l7vD2ac10rFANQDA_pX4LZY1p7ztqQtvAXnSqr6aSMCmHRiSvOr7RwEJcM2vfhrleUUPJcjsUzbCONGubmo5ug1g8QuIAzrFThkPvgeAil/s1040/244974560_6265792170129839_8950183905341691639_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7xL7DwYbD4LIBJFRARR0ghk6uJaRqawgz8l7vD2ac10rFANQDA_pX4LZY1p7ztqQtvAXnSqr6aSMCmHRiSvOr7RwEJcM2vfhrleUUPJcjsUzbCONGubmo5ug1g8QuIAzrFThkPvgeAil/s320/244974560_6265792170129839_8950183905341691639_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div>Ok, I'm going to be honest, the process of attaching the pieces are a bit daunting. <div><br /></div><div>1) I start by attaching the head pieces, without the back of the head. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17x8EY11IpScc47OEihtILEwH2jnRxcvfRTzPrh41-WoPNfkZ2CpTkes8IPkFFU3TcCTog9g7uTK-WeOckMlSixqdSAArMfBG1Tu8EpLp46Gz-bqZbOmBwfBqMEikN4e0eE1CqefnBx7F/s1040/245183334_6265792033463186_5421824718006313247_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17x8EY11IpScc47OEihtILEwH2jnRxcvfRTzPrh41-WoPNfkZ2CpTkes8IPkFFU3TcCTog9g7uTK-WeOckMlSixqdSAArMfBG1Tu8EpLp46Gz-bqZbOmBwfBqMEikN4e0eE1CqefnBx7F/s320/245183334_6265792033463186_5421824718006313247_n.jpg" width="240" /></a></div><br /><p>2) Attach the body piece to the head.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoAjbM0Rp30duqxtpMfLnKyEEvjemFT__97S5MrZ3UMRVBchEAuS7BVrQ_LEFfzavY73N9zmISIFJ_r9RAF3lFwPKcXw6LDY6wciMFGdMu8lWa_wE4peQgzVLFNmhBlqbMF27UORwGWW7/s1040/245302071_6265791550129901_3449832349219056808_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoAjbM0Rp30duqxtpMfLnKyEEvjemFT__97S5MrZ3UMRVBchEAuS7BVrQ_LEFfzavY73N9zmISIFJ_r9RAF3lFwPKcXw6LDY6wciMFGdMu8lWa_wE4peQgzVLFNmhBlqbMF27UORwGWW7/s320/245302071_6265791550129901_3449832349219056808_n.jpg" width="320" /></a></p><p><br /></p><p>3) Prepare the back head piece. Add the mane and the tail. Attach together the buttock piece.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7MaxwG58RV506j8o9xWvn4e2T37KV-3fEuFSvjc1n3BdO3MsjCMHbz5usv7pYgLJHHmykZSNuZKL4QvMx8_THPB31nvqSwlwxc2Tb-PKuhYr6Pswd9USPFem7lumZuyMgEmaR4403SkG/s1040/245201357_6265791860129870_5523197370247414307_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7MaxwG58RV506j8o9xWvn4e2T37KV-3fEuFSvjc1n3BdO3MsjCMHbz5usv7pYgLJHHmykZSNuZKL4QvMx8_THPB31nvqSwlwxc2Tb-PKuhYr6Pswd9USPFem7lumZuyMgEmaR4403SkG/s320/245201357_6265791860129870_5523197370247414307_n.jpg" width="320" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6PZFQDhrpWfcJXO9tdJt1GNJufub4Q47eTsYlY-m54GagcK6lL1runiAo9GiZiCFwP-5YYAuiRse8K8svIhMMpOPK5OMruQFTQBx9yJ6b5ghXA8KiaWM7u4SE1Phmv46g2UE5wq0fRw4/s1040/245143383_6265791890129867_5103868096895625590_n+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6PZFQDhrpWfcJXO9tdJt1GNJufub4Q47eTsYlY-m54GagcK6lL1runiAo9GiZiCFwP-5YYAuiRse8K8svIhMMpOPK5OMruQFTQBx9yJ6b5ghXA8KiaWM7u4SE1Phmv46g2UE5wq0fRw4/s320/245143383_6265791890129867_5103868096895625590_n+%25281%2529.jpg" width="320" /></a></p><p><br /></p><p>4) Attach the ears to the head</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihWbVWMEkb6DxYFJiwv_hGH41SFKRBEO06ey1d77eLCqCpnFfA3rCLC6gPJAfx6d-5fN1KGF1SnLYCtOZroJVrBaqabFZlcL2B4i3_TPnydCvsAlciMZaZFVSsA436WFVFDhqJyOrLXVK/s1040/245125988_6265791756796547_1750243253393284649_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihWbVWMEkb6DxYFJiwv_hGH41SFKRBEO06ey1d77eLCqCpnFfA3rCLC6gPJAfx6d-5fN1KGF1SnLYCtOZroJVrBaqabFZlcL2B4i3_TPnydCvsAlciMZaZFVSsA436WFVFDhqJyOrLXVK/s320/245125988_6265791756796547_1750243253393284649_n.jpg" width="320" /></a></p><p><br /></p><p>5) Add the front mane behind the ears</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrUK1mbNqBsu6mzwD0zS61P_ng_pqM0lkvv7rOpZpJKfLGiinrNqDEweVq2xQWLn_fy-QUis5-gaz56WHUlWYw2ZQ8Ue-p9lBK-29o6cutctMOlMyABDST3T8lqvmcXVa0ZSW_eDp4adr/s1040/245100196_6265791510129905_7391402410333584820_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrUK1mbNqBsu6mzwD0zS61P_ng_pqM0lkvv7rOpZpJKfLGiinrNqDEweVq2xQWLn_fy-QUis5-gaz56WHUlWYw2ZQ8Ue-p9lBK-29o6cutctMOlMyABDST3T8lqvmcXVa0ZSW_eDp4adr/s320/245100196_6265791510129905_7391402410333584820_n.jpg" width="320" /></a></p><p><br /></p><p>6) Attach the back-of-head + buttock piece to the head by the ears.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5pfHlp2KSFqsQXPkn5-AM6GMEIqgTFPeS8Jl_6zy5fnIUW1wulwfV8uchrAuDmMQAErQh0mDRS4dhH0LmY1-o4psGFz010riWD8O9i2GkXgUmVvdbodGFcaEMxeB9XKPufO4UpDrD6uY/s1040/245100112_6265791866796536_7755148928801958886_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5pfHlp2KSFqsQXPkn5-AM6GMEIqgTFPeS8Jl_6zy5fnIUW1wulwfV8uchrAuDmMQAErQh0mDRS4dhH0LmY1-o4psGFz010riWD8O9i2GkXgUmVvdbodGFcaEMxeB9XKPufO4UpDrD6uY/s320/245100112_6265791866796536_7755148928801958886_n.jpg" width="240" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5FX1Fu7Z-g37DPvoNtA-TA32XSMzF562BUfNnq8ALk9Y6wyN-UlDWC4Gqm0P60dqeZN8bPqwWmriAn6lRQoE05iqj2U_sn7uxzp_2Gs3FTjby3wveGZco4LjZ2DPx7dFk_6THyRbxb7V/s1040/245169446_6265791476796575_3783551130966656842_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5FX1Fu7Z-g37DPvoNtA-TA32XSMzF562BUfNnq8ALk9Y6wyN-UlDWC4Gqm0P60dqeZN8bPqwWmriAn6lRQoE05iqj2U_sn7uxzp_2Gs3FTjby3wveGZco4LjZ2DPx7dFk_6THyRbxb7V/s320/245169446_6265791476796575_3783551130966656842_n.jpg" width="320" /></a></p><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Vkc3M_GUeeY8uBA2LR0fR24dAssbpdZaFUa786CYmKUTxq7gWrERz8y5W-ECj7PCLlrggVv38xBpBk5k-bIzINA12WqYFCW-xIS5Q6bRBwtHJw-ZvJ2S_oDCaAohiidrnD8xN6_QBaeF/s1040/245176445_6265791590129897_9169357006338086339_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Vkc3M_GUeeY8uBA2LR0fR24dAssbpdZaFUa786CYmKUTxq7gWrERz8y5W-ECj7PCLlrggVv38xBpBk5k-bIzINA12WqYFCW-xIS5Q6bRBwtHJw-ZvJ2S_oDCaAohiidrnD8xN6_QBaeF/s320/245176445_6265791590129897_9169357006338086339_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>7) Attach the tummy piece, but only to the chest and to the buttock. Leave the actual tummy stich free. Turn it inside out. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-LxHHwXlEPYn7LDN2kDlURxBuJ5Ebg-FEM1pNmKaui9NmXou2hBEKlsRJ3PuYWhz8Aq_Pu_tagQLTxm3-MN_8kGLY8nQvKcUqKXJGQ9uy5jr3Lsj7ewXnc5WKvWI6wZwYZQ_JGJtR0gg/s1040/245125988_6265791513463238_2365623370980456638_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-LxHHwXlEPYn7LDN2kDlURxBuJ5Ebg-FEM1pNmKaui9NmXou2hBEKlsRJ3PuYWhz8Aq_Pu_tagQLTxm3-MN_8kGLY8nQvKcUqKXJGQ9uy5jr3Lsj7ewXnc5WKvWI6wZwYZQ_JGJtR0gg/s320/245125988_6265791513463238_2365623370980456638_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">8) Sew the inner leg.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraa2cnL1sVVncIxeBxtRxOQ-Rd8TfJEv28bJIOsnAK8h-NHJT3vQs5bI0wsgBzYxXf2BeOm91vxt_5ANM9SEYeeRYebNZq2Roe7YAuH0It_rs_kbepD50RAmWaYYvtBcqXf3RDHRTNEnC/s1040/245172908_6265791753463214_1487595669611337865_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhraa2cnL1sVVncIxeBxtRxOQ-Rd8TfJEv28bJIOsnAK8h-NHJT3vQs5bI0wsgBzYxXf2BeOm91vxt_5ANM9SEYeeRYebNZq2Roe7YAuH0It_rs_kbepD50RAmWaYYvtBcqXf3RDHRTNEnC/s320/245172908_6265791753463214_1487595669611337865_n.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">9) Start sewing the tummy, Leave one side unattached . </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThkBd5A8IlFc0RKgFRhvvPOsUvbI5JPu6PoBip76Y8M8XEwmiLSvVc3arj0xwClU461D_S8m0pwymDVCuql0ZMAKAg3ZjpamOKMaVcsmSFNGTOUoNZMCh9ClOgHU5WmVqh-8lapYNUVHQ/s1040/245178407_6265791443463245_1643778164005813482_n.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThkBd5A8IlFc0RKgFRhvvPOsUvbI5JPu6PoBip76Y8M8XEwmiLSvVc3arj0xwClU461D_S8m0pwymDVCuql0ZMAKAg3ZjpamOKMaVcsmSFNGTOUoNZMCh9ClOgHU5WmVqh-8lapYNUVHQ/s320/245178407_6265791443463245_1643778164005813482_n.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;">10)Don't forget to add the eyes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyES6ET7WEAmvcgq85xDhO5B9J7k6FMgpByhT8FaKHgHFGeJ-XUveF6RMjh79U2y3GTJysARVECl8Erl6dgHUnrTIc8PgZZgJ53ZKaPHOCwktg90NagIlqPzSN7A1Uhn7Idsha5d6AbF4/s1040/245133901_6265791340129922_4847553299445709111_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyES6ET7WEAmvcgq85xDhO5B9J7k6FMgpByhT8FaKHgHFGeJ-XUveF6RMjh79U2y3GTJysARVECl8Erl6dgHUnrTIc8PgZZgJ53ZKaPHOCwktg90NagIlqPzSN7A1Uhn7Idsha5d6AbF4/s320/245133901_6265791340129922_4847553299445709111_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">11) Stuff..sew shut. Attach the sole of feet.</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R8CfW01p9_oEpPs9OPRwU1jWcUBsr3Ag_IY-OmrONxMCaakj_QUY0V-u_S9OnDRecOecwD_qIE_UT2jYDVOYnbEpj8Aqo4bvUPzeYeNTQhz3oaPvVayAllUYrVW2CZpHjIrYxcOocosv/s1040/245170547_6265791313463258_661018400305035583_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R8CfW01p9_oEpPs9OPRwU1jWcUBsr3Ag_IY-OmrONxMCaakj_QUY0V-u_S9OnDRecOecwD_qIE_UT2jYDVOYnbEpj8Aqo4bvUPzeYeNTQhz3oaPvVayAllUYrVW2CZpHjIrYxcOocosv/s320/245170547_6265791313463258_661018400305035583_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">12) This become a horse, add a horn and it becomes a unicorn. add a pair of wings, you get a pegasus..</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpxDUy50IgR9R11fXL17965YrvVSgJqYafR2W-pa-WqBWlhOMjAAcoZjc1BZav3iwL5V2KeCSF9rAyxz5rev8fW5D08n01_xUGvTrBPuZeWzOGduvPJQBCkHHFtHVUZlf1hj9MXrkl8qr/s1440/94337771_3758110550898026_5031789246529142784_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpxDUy50IgR9R11fXL17965YrvVSgJqYafR2W-pa-WqBWlhOMjAAcoZjc1BZav3iwL5V2KeCSF9rAyxz5rev8fW5D08n01_xUGvTrBPuZeWzOGduvPJQBCkHHFtHVUZlf1hj9MXrkl8qr/s320/94337771_3758110550898026_5031789246529142784_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_7NX8oa2S4kEnBWiLWK_YqY6mToAhCZiPhvsmUKqN1vYKnJT7J1nKrmrBgLuScmQXp5vTqqXqmlhDyqiXSnmY-kYZp_0x_PhMaCLyTP7f1UvTiC4BQ3J3m-CNXGkcADzHv4I2bBeJLFa/s614/246414098_6300046153371107_1159125345482217443_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="566" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_7NX8oa2S4kEnBWiLWK_YqY6mToAhCZiPhvsmUKqN1vYKnJT7J1nKrmrBgLuScmQXp5vTqqXqmlhDyqiXSnmY-kYZp_0x_PhMaCLyTP7f1UvTiC4BQ3J3m-CNXGkcADzHv4I2bBeJLFa/s320/246414098_6300046153371107_1159125345482217443_n.jpg" width="295" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p-SVDmf5r4D0L1ifV3UOV0o49SbeiWqTP3dvQIaPzMxg4kXiQie29thBdJruN6tyfec7tO_7hWZl7DmtGsvyUHiyS4fk5pzNoF6oTQD2RMoSDGNvdIDa-uagGYg3w2LVw-8cZSuJbwCj/s681/246527477_6300046253371097_3467657928732942188_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="648" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p-SVDmf5r4D0L1ifV3UOV0o49SbeiWqTP3dvQIaPzMxg4kXiQie29thBdJruN6tyfec7tO_7hWZl7DmtGsvyUHiyS4fk5pzNoF6oTQD2RMoSDGNvdIDa-uagGYg3w2LVw-8cZSuJbwCj/s320/246527477_6300046253371097_3467657928732942188_n.jpg" width="304" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-63392880432643403732021-08-31T06:49:00.000-07:002021-08-31T06:49:19.601-07:00a Nasi Arab recipenak kata pandai sangat masak, x delah juga, tapi selalu ada je mood nak try resepi baru. So, masa alang2 balik rumah mak and ramai orang kat rumah ( ipar duai semua ada), try-lah resepi yg jumpa kat page fb<a href="https://siraplimau.com/resepi-nasi-arab-simple-sedap-guna-beras-biasa/" target="_blank"> ni</a>. Alhamdulillah, reaksi yang baik, tapi ramai yang kurang senang dengan biji2 ketumbar dan lad hitam yang bertaburan dalam nasi. <div>Pada cubaan kedua, saya masukkan ketumbar, jintan dan lada hitam ke dalam uncang kain. Hasilnya sangat memuaskan. Suami siap puji nasi ini lebih sedap dari kebanyakan nasi arab yang dia rasa...<br />
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<span style="font-size: x-small;"><br /></span>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWduUhgWI4kJqJ0orcszTULLEcS9Ns6LO68G7E3t4qpxQJjHw7iDyy698H9oGcJJ1lSXgnCWVHp61gdRS5Okt6wFWWT24VwCdcaF5-qp7Kd5MKTA69OZex5tR-OVb_KnV46b61Q0YhXV6s/s1040/240474105_6019418044767254_2628114871612042138_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWduUhgWI4kJqJ0orcszTULLEcS9Ns6LO68G7E3t4qpxQJjHw7iDyy698H9oGcJJ1lSXgnCWVHp61gdRS5Okt6wFWWT24VwCdcaF5-qp7Kd5MKTA69OZex5tR-OVb_KnV46b61Q0YhXV6s/w642-h481/240474105_6019418044767254_2628114871612042138_n.jpg" width="642" /></a></div><br /><span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">akhirnya buat sekali lagi, baru sempat ambil gambar</span><br />
<br />
<br />
<br />
Bahan:<br />
<br />
<u>Ayam</u><br />
<br />
Bahan:<br />
1/2 ekor ayam (dipotong dua)<br />
1 kiub ayam<br />
1/2 sudu besar ketumbar<br />
1/2 sudu besar jintan<br />
1/2 sudu lada hitam<br />
1 biji tomato (potong empat)<br />
1 batang cili hijau (potong empat)<br />
1 sudu besar garam<br />
3 sudu besar madu<br />
3 sudu besar serbuk kunyit<br />
<br />
Kaedah:<br />
Rebus semua bahan dengan air paras cukup2 menutup ayam selama 30 minit.<br />
Perap ayam dengan madu dan kunyit<br />
<br />
<br />
<br />
<u>Nasi</u><br />
<br />
Bahan:<br />
Minyak sapi/butter/minyak masak secukup untuk menumis<br />
2 1/2 cawan beras basmathi yg telah direndam selama +- 30 min (5 min jika menggunakan beras biasa)<br />
1/2 sudu besar ketumbar<br />
1/2 sudu besar jintan<br />
1/2 sudu besar lada hitam<br />
Garam secukup rasa<br />
1 sudu madu<br />
<br />
Kaedah:<br />
Buat bunjut dari ketumbar + jintan + lada hitam<br />
Tumis bunjut hingga naik bau<br />
Tumis beras +- 1 minit<br />
Masukkan garam<br />
Alihkan ke periuk elektrik<br />
Letakkan ayam atas beras<br />
Tuang madu atas ayam<br />
Masukkan air rebusan mengikut ukuran biasa<br />
Tabur daun ketumbar di atas ayam sebelum mula masak.<br />
<br />
<br />
<br />
<u>Salatah (salsa)</u><br />
<br />
Bahan:<br />
Timun - buang biji tengah dan potong dadu<br />
Tomato - buang biji dan potong dadu<br />
Bawang besar - potong dadu<br />
Garam dan perahan lemon/limau<br />
<br />
Kaedah:<br />
Gaulkan timun + tomato + bawang<br />
Tambahkan garam dan perahan limau secukup rasa.<br />
<br />
<br />
<br />
<u>Sambal</u><br />
<br />
Bahan:<br />
3 batang cili merah<br />
3 batang cili padi merah<br />
1 biji tomato<br />
Beberapa tangkai daun ketumbar<br />
Garam/gula<br />
Perahan limau<br />
<br />
Kaedah:<br />
Kisar cili + tomato + daun ketumbar<br />
Tambah garam + gula + perahan limau secukup rasa</div><div><br /></div><div><br /></div><div>Sup adalah citarasa orang melayu. Resepi sebenar tak ada sup. Anda boleh gunakan kiub pati ayam untuk membuat sup..atau kalau rajin boleh saja buat sup from scratch. <br />
<br />
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<br /></div>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-114079696649159762021-08-22T01:38:00.003-07:002021-08-22T01:38:33.093-07:00Mee akochan! <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvfqKX5MjO5WX8O4Jk2BxVj7IoX2Pxi-F_UxNYAzQQiEwBeA-jOs_5p7WWi3iB66p1fwuhAU8xouY3ezkkcyI5TETXPrRwnlfb2Iyn14Z-poi3JtqID3LLyGDgkiLSqY77GBxTjB92-UZ/s1040/234144190_5977416038967455_105388839014085439_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvfqKX5MjO5WX8O4Jk2BxVj7IoX2Pxi-F_UxNYAzQQiEwBeA-jOs_5p7WWi3iB66p1fwuhAU8xouY3ezkkcyI5TETXPrRwnlfb2Iyn14Z-poi3JtqID3LLyGDgkiLSqY77GBxTjB92-UZ/s320/234144190_5977416038967455_105388839014085439_n.jpg" width="320" /></a></div><br /><p><br /></p><p>Mee Ako-chan. Mee yang sangat epik. Ayah reka mee ini dan saya memberi nama kepada mee ini bedasarkan salah satu watak dalam cerita aksi bersiri ketika saya masih kecil (Siapa masih ingat Jetman?). </p><p>Pada satu hari ayah membungkuskan untuk kami bawa sebekas besar ke sekolah, dan kerana mee yang dibungkuskan banyak, kami kongsikan dengan rakan sebilik kami. Wah! Sangat digemari ramai. Dengan tahun-tahun yang mendatang, peminat mee akochan ini pun bertambah; bila kami bertukar rakan sebilik, orang baru dapat merasa mee ini. </p><p>Apabila kami adik beradik semuanya sudah memasuki alam universiti, hilanglah peluang rakan-rakan kami untuk menikmati mee akochan ayah yang sedap ini. Itulah yang membuatkan saya rasa saya patut menuntut ilmu dari ayah bagaimana untuk membuat mee ini dan dimasukkan ke dalam blog agar rakan-rakan saya boleh mencuba sendiri resepi ini. </p><p><br /></p><p><br /></p><p>Bahan-bahan:</p><p><br /></p><p>Yee mee (pack of 375g)</p><p>Bawang merah (+- 1/2 cwn)</p><p>Bawang putih (+- 1/4 cwn)</p><p>Halia (+- 1x3cm)</p><p>Cili giling (1/4 cwn-1/2cwn) bergantung dengan tahap pedas yang digemari</p><p>Sos tiram (+- 1/3 cwn)</p><p>Kicap (+- 1/4cwn)</p><p>Kiub ayam / daging (2 biji)</p><p>Lauk (ayam/daging/kambing)</p><p>Air / air rebusan</p><p>Tomato (1 biji dipotong dadu)</p><p>Sayur mengikut cita rasa (lobak merah, seleri, kobis, sawi)</p><p>Daun ketumbar (+- 1 genggam)</p><p>Garam dan gula secukup rasa.</p><p>Telur 4 biji.</p><p><br /></p><p>Kaedah:</p><p>Kalau menggunakan daging atau kambing, saya cadangkan rebus dulu untuk lembutkan daging. Air rebusan daging atau kambing digunakan dalam masakan.</p><p>Panaskan minyak dalam periuk , tumis bawang dan halia hingga hampir garing. </p><p>Masukkan cili giling, masak untuk sekurang-kurangnya 10 minit dengan api kecil atau sederhana agar cili masak.</p><p>Masukkan sos tiram, masak hingga nampak kuah makin masak.</p><p>Masukkan pula kicap. Masak lagi.</p><p>Masukkan lauk, Jika ada air rebusan, boleh dimasukkan dalam beberapa minit selepas lauk dimasukkan. </p><p>Masukkan kiub ayam/daging dan tomato. </p><p>Rasa kuah dan tambah garam atau gula mengikut cita rasa. Kuah tidak perlu dimasinkan sedikit atau dimaniskan sedikit untuk sesuaikan dengan mee.</p><p>Apabila kuah sudah mula mendidih, boleh mula memasukkan sayur yang sudah dipotong. </p><p>Masukkan telur, terus kacau jika anda suka telurnya kecil, atau biar sebentar jika anda suka serpihan telur yang besar. </p><p>Masukkan mee apabila kuah sudah mendidih. Masak hingga mee lembut.</p><p>Tabur daun ketumbar sebelum makan. Mee sedap dimakan panas. Tapi saya suka walaupun mee sudah sejuk dan kembang. </p><p><br /></p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-8307250783024633962021-08-08T19:10:00.002-07:002021-08-08T19:16:46.010-07:00Naan - plain.. cheese.. garlic<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AguNB6urJsblwVtS4jn0IDfO3huS4zSJvoKr9JQ3E0PaY2jpaECh2SU8sSzYTXsWJxFVjFqH25zcRhXzLDTIP1C79aju4SwEc4eDPvdIxKPTOrQmaCjf6g1fj8CaEW9eKmr3hy8Hme-T/s1632/235029084_5909563825752677_5988144892203116830_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AguNB6urJsblwVtS4jn0IDfO3huS4zSJvoKr9JQ3E0PaY2jpaECh2SU8sSzYTXsWJxFVjFqH25zcRhXzLDTIP1C79aju4SwEc4eDPvdIxKPTOrQmaCjf6g1fj8CaEW9eKmr3hy8Hme-T/s320/235029084_5909563825752677_5988144892203116830_n.jpg" width="320" /></a></div><br /><p></p><p> For a while now I am back in Shah Alam in the plan to help my post-natal sister. A few times in every week, she will request her husband to search for her naan. And as luck have it, her favorite restaurant stop producing naan due to the MCO. So her husband need to be creative in searching other restaurant that still serve the bread. So one morning when the young mother has been complaining that she is hungry and there is no breakfast prepared and there seems nothing is available to prepare, I decided to search for a simple naan recipe. I decided to follow the recipe from <a href="https://siraplimau.com/resepi-roti-nan-cheese-garlic-simple/" target="_blank">this</a> webpage. And it yielded somewhat unexpectedly good naan.</p><p>Here is the recipe:</p><p><br /></p><p>Ingredients:</p><p>3 cups of APF</p><p>1 tbsp sugar</p><p>1 tbsp yeast</p><p>1 tsp salt</p><p>1 tsp baking powder</p><p>1 1/4 cups of water</p><p>3 tbsp oil </p><p><br /></p><p>Method:</p><p>I used wet-mix-to-dry method. In one bowl I put together the dry ingredients, ensuring that yeast didn't touch with salt. In another container, I put together the wet ingredients. I decided to use cold water so the yeast has more time to rise as I usually took a long time to knead the bread. But this method only applicable if you are sure 100% that your yeast is alive. </p><p>I used a mixing machine, as my hand was somewhat injured, but you could always use your strong pair of hands. Knead until the dough tend to stick upon it-self rather than to your hands. Cover and let to rest for about 30 minutes or until double in size.</p><p>Punch the dough, knead for a little bit more to ensure trough distribution. Divide the dough to six small ball. </p><p>Flatten the ball, fill in with cheese (if you want to make a cheese naan) or with grated garlic (if you want to make a garlic naan), close into a new ball and flatten the ball again and cook on a non-stick pan and covered on the smallest heat. If you want a plain naan, you could always skip the filling step. In about 4-5 minutes, flip the naan to cook the other surface. Cook until the surface of the naan have golden spots and a little charred. </p><p>Enjoy with curry, or mint sauce, or tandoori chicken or even on its own. </p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-27119337116404984272021-06-12T22:50:00.002-07:002021-06-13T19:42:32.490-07:00Dampfnudeln (German dumpling)<span style="font-family: times;"><span> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAMaj9oRTsEjCAw08xZbYS0i5Bhdr3CjH1aG9sQMRXka79tfOLP-nmx68Tcfr2-uxeC3eOEjk3wEvRohthXzMsugzJqbMXZyNFqvJOVuEwQnIkQcyeT2GtoLATZoNMMRYij2ySu8ce9il/s1440/195184264_5644034532305609_8668456590638521826_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAMaj9oRTsEjCAw08xZbYS0i5Bhdr3CjH1aG9sQMRXka79tfOLP-nmx68Tcfr2-uxeC3eOEjk3wEvRohthXzMsugzJqbMXZyNFqvJOVuEwQnIkQcyeT2GtoLATZoNMMRYij2ySu8ce9il/s320/195184264_5644034532305609_8668456590638521826_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span></span><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><span> </span>Locked at home (a metaphor), I opt to re-watch The Great British Bake Off series. During season 4 the bread episode, I was re-exposed to dampfnudeln. What a dampfnudeln you ask? According to wikipedia; dampfnudel<span style="background-color: white; color: #202122;"> is a sort of white<span style="font-size: 14px;"> </span></span>bread roll<span style="background-color: white; color: #202122; font-size: 14px;"> or </span>sweet roll<span style="background-color: white; color: #202122;"><span style="font-size: 14px;"> </span>eaten</span><span style="background-color: white; color: #202122;"> as a meal or as a dessert in</span><span style="background-color: white; color: #202122; font-size: 14px;"> </span>Germany<span style="background-color: white; color: #202122; font-size: 14px;">, </span>Austria<span style="background-color: white; color: #202122;"> and in </span>France<span style="color: #202122;"><span style="background-color: white;">. It looked to me as some sort of a bao, but without the need for me to bring out the steamer out. THAT intrigue me. The recipe that was shown in TGBBO was sweet, but as far as I know, bao is usually eaten savory, so I figure I can do that to dampfnudel too, and when I googled, it was written you can do that. So I searched about dampfnudel, don't be side-tracked, I only looked to 3-4 recipe pages. I opt to use <a href="https://www.allrecipes.com/recipe/242185/sweet-or-savory-dampfnudel/" target="_blank">this</a> recipe as reference. </span></span></span><div><span style="color: #202122; font-family: times;"><br /></span></div><div><span style="color: #202122; font-family: times;">Knowing myself (I am not a good kneader); I didn't give the yeast time to bloom first before starting to knead nor do I start with a warm milk, rather I used milk in room temperature. <br /></span><div><span style="color: #202122; font-family: times;"><br /></span><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span> But lo and behold! I have underestimated the recipe. The pan that I used was a bit too small, thus even though the dumpling seems cooked, the dumpling was smooshed. So after the 20 that-I-was-not-supposed to open the pan, I transfer the dumpling to another bigger pan and proceed to steam it again, but maybe because the pan is a too-good-of-a heat conductor, even with the smallest heat setting on the stove, burning smell can be detected.. I turn off the stove and enjoy a somewhat smoky dumpling with chicken curry. Hehehe. </span><br /></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><br /></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span> Im planning to try the recipe again, but to be steamed in two batches...or maybe half the dough..?</span><br /></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span><br /></span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span><br /></span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span>Ingredients:</span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span><br /></span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span>Dough:</span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span>3 cup AP flour</span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span>1/4 cup of sugar</span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span>1 1/2 packet of yeast</span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span>1 teaspoon salt</span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><span><span>1 cup milk</span></span></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;">1/4 cup butter</span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;">2 eggs</span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><br /></span></span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">Poaching liquid:</span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">1 cup milk</span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">3 tablespoon butter</span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">1/4 cup sugar (less or none if you are planning to enjoy the dumpling savory)</span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">1 teaspoon salt (if you enjoying savory)</span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><br /></span></span></span></div></div></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;"><br /></span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;">Method:</span></span></span></div><div><span style="font-family: times;"><span style="color: #202122;"><span style="background-color: white;">Knead the dough until the dough stick to itself better then it sticks to your hands.</span></span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">Put in a big bowl, cover and left to rise for about 1 hour. </span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">When it has double in size, knead a bit more, the divide the dough to fist sized balls. </span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">Put the balls in a large frying pan and cover. Let rise for about 15-20 minutes.</span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">Warm the poaching liquid before adding to the proved dough. </span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">Cover and steamed on a small heat for about 15-20 minutes. Don't open the cover or you risk the dumpling to shrink. </span></span></div><div><span style="color: #202122; font-family: times;"><span style="background-color: white;">Enjoy with jam and custard if you like it sweet, or you can also enjoy it with curry like I did. </span></span></div></div>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-44432198564957400952021-06-08T06:52:00.000-07:002021-06-08T06:52:53.109-07:00cream maceroni inspired by 5ecret recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmGAMwvxOvYegkBFvchn6j2SdjwKhlZ8RRLgW7vYMAQHc-6icYYlcufo1bVgYVSdy6nE3h4COggTJnLoKCNYznDhHBY13oyGfNm0FfggBR1Vh3jQGYUeN_AnhRuDnkRCyuk5lFMo952P8/s591/193409732_5618584641517265_3947534787972671597_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="591" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmGAMwvxOvYegkBFvchn6j2SdjwKhlZ8RRLgW7vYMAQHc-6icYYlcufo1bVgYVSdy6nE3h4COggTJnLoKCNYznDhHBY13oyGfNm0FfggBR1Vh3jQGYUeN_AnhRuDnkRCyuk5lFMo952P8/s320/193409732_5618584641517265_3947534787972671597_n.jpg" width="320" /></a></div><br /> <p></p><p><br /></p><p>The other day, my sisters came back home bringing a pack labeled 5ecret recipe, being the nosy person I am, I peeked into the pack, my middle sister directly says "Share with mother". Inside was macaroni with a thin white sauce, and shrimp and melted cheese on top. There are small mushrooms pieces here and there. To be honest, it was quit bland for my taste, but the mushroom sure do help in encouraging me to take another bite. The melted cheese helped too.. I was a bit curious on how to make it, especially when I once watch a korean realty tv show where the participants made spaghetti (I think) cream pasta. Knowing that 5ecret recipe has a menu of it, I use it as reference to search in the internet. By chance my neighbor gave us a pack of grilled shrimp, searching for ways to use the shrimp, I got the idea to made this recipe. </p><p>Ingredients:</p><p>2/3 pack of elbow pasta (boiled- a minute to reach al dente)</p><p>3 clove of garlic (mince)</p><p>shrimp stock</p><p>1 tbsp dried shrimp (soaked and blended or crushed)</p><p>1 cup of mushroom (shred)</p><p>1 tbsp chili flakes</p><p>1/2 tbsp thyme</p><p>1 1/2 cup milk</p><p>salt to taste</p><p>3 slice of cheddar sandwich slice</p><p>1/3 cup of mozzarella cheese</p><p><br /></p><p>Method: </p><p>1) Saute garlic and dried shrimp until fragrant.</p><p>2) Add the stock. Let it boil until nearing dry. </p><p>3) Add the mushroom, chili flake and thyme. Cook until tender. </p><p>4) Add the pasta and milk, mix and let cook for 2-3 minutes.</p><p>5) Add the cheddar slice and salt to taste.</p><p>6) Lower the heat, sprinkle mozzarella on top the pasta, close the pan and let it steam for 5 minute before turning off the heat. </p><p>7) To be enjoy warm. 😊</p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-33644862163001233122021-03-09T22:15:00.001-08:002021-03-09T22:15:06.563-08:00Tomato bread<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLE0dnZZ_D_VX7tDfhrE5ktFUWsw_oF4in5HAUz_Xtr4cIW8j662Ofb9zUTQ5rzaI8aAN4VQqFGb6S2Z0ybGdqALlCbNIpEm7jiD_lIyyQMqHbLAOlsc5a4fnyBUOwwypUwuMLZoRkD5E/s960/155469501_5155409617834772_5090624546874922227_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLE0dnZZ_D_VX7tDfhrE5ktFUWsw_oF4in5HAUz_Xtr4cIW8j662Ofb9zUTQ5rzaI8aAN4VQqFGb6S2Z0ybGdqALlCbNIpEm7jiD_lIyyQMqHbLAOlsc5a4fnyBUOwwypUwuMLZoRkD5E/s320/155469501_5155409617834772_5090624546874922227_n.jpg" width="320" /></a></div><br /><p><br /></p><p>It's been awhile since I last made my sundried tomato bread. Honestly I <i>so</i> love that bread.. but the act of drying drying the tomato (I can't seem to find any sundried tomato sold anywhere) was so time and electric consuming. So, I searched for another tomato bread but using tomato puree. I think it comes out quiet nicely. My daughter certainly think so..</p><p>ingredients:</p><p>3 1/2 cups apf</p><p>1 1/2 tbsp sugar</p><p>1 package active yeast</p><p>1/2 tsp salt</p><p>1/4 cup shredded cheddar</p><p>1/4 tsp dried oregano</p><p>1/4 tsp garlic powder</p><p> 1/4 tsp dried thyme</p><p>1/3 cup tomato puree</p><p>1 cup water</p><p>1 tbsp olive oil</p><p><br /></p><p>Methods:</p><p>1) In a saucepan; heat tomato puree, water and oil. Set aside.</p><p>2) In a mixing bowl, combine the flour, sugar, salt, yeast, cheddar and herbs. Ensure when putting in the ingredient; do not put yeast and salt next to each other as salt could kill the yeast. Using a fork or whisk, mix the dry ingredient. </p><p>3) Make a well and pour the wet ingredient in the well. Mix if you are using a mixer, or knead until smooth and elastic. </p><p>4) Leave in a oiled bowl and cover. Let to prove until double the size ( for about 50 min)</p><p>5) Knead for about 5 min, shape the dough, put in the bread pan and let it prove for another 40-50 min </p><p>6) Bake for about 30 minutes.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsu2w7yQFo7ZVDZl1m8zeuzzwY3-waGhGJO2FSITJ8g47Q1hJ6ysVmpuEf5o1_frG7y-FhE9-kx_zS-jTMW4hXprv5o4BGq_zc_HtFgwGnXW7ZoUY9awt4coDlbhOdz5FsLOlKiYqiffu/s960/157825238_5155409744501426_6268656572327292320_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsu2w7yQFo7ZVDZl1m8zeuzzwY3-waGhGJO2FSITJ8g47Q1hJ6ysVmpuEf5o1_frG7y-FhE9-kx_zS-jTMW4hXprv5o4BGq_zc_HtFgwGnXW7ZoUY9awt4coDlbhOdz5FsLOlKiYqiffu/s320/157825238_5155409744501426_6268656572327292320_n.jpg" width="320" /></a></div><br /><p><br /></p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-71570842772509497722021-02-18T20:08:00.000-08:002021-02-18T20:08:00.944-08:00No bake peach cheesecake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ML3wGlSeUskcEBA3b2z7zrFyHhSQNRyJghilw2QNJDQ0erZIDLMG4ZQiXiKNzt6A20GGvQEXSLxmKFpDl9gjn1xmwsOFKJyd1ZLu9jOOww_EgorteJRE3LM_Oc6ky8kJb7Ti4gRoHl1_/s2048/IMG20210218202237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ML3wGlSeUskcEBA3b2z7zrFyHhSQNRyJghilw2QNJDQ0erZIDLMG4ZQiXiKNzt6A20GGvQEXSLxmKFpDl9gjn1xmwsOFKJyd1ZLu9jOOww_EgorteJRE3LM_Oc6ky8kJb7Ti4gRoHl1_/s320/IMG20210218202237.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><br /></p>Since my daughter starting to star my <a href="https://www.youtube.com/watch?v=uBvWfBQnxTI&feature=youtu.be">videos</a>, she has been hankering me for us to make a cheesecake. I kept on delaying as cream cheese is not an easy find, and even if you found it, the price can hurt your wallet. But as her grandfather's birthday nearing, I comply.<br /><p class="MsoNormal">Ingredient:<o:p></o:p></p><p class="MsoNormal">Crust:<o:p></o:p></p><p class="MsoNormal">7-10 piece of digestive or marie biscuit<o:p></o:p></p><p class="MsoNormal">2 tablespoons of sugar<o:p></o:p></p><p class="MsoNormal">70g butter<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Cake:<o:p></o:p></p><p class="MsoNormal">500g cream cheese<o:p></o:p></p><p class="MsoNormal">¾ cup of fine sugar<o:p></o:p></p><p class="MsoNormal">1 small box of cream (about 200 ml)<o:p></o:p></p><p class="MsoNormal">5 peach halves (pulverised) <o:p></o:p></p><p class="MsoNormal">1 teaspoon of vanilla<o:p></o:p></p><p class="MsoNormal">Orange food coloring (optional)<o:p></o:p></p><p class="MsoNormal">1 small pack of agar-agar (8-10g)<o:p></o:p></p><p class="MsoNormal">1 cup of water<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Decoration:<o:p></o:p></p><p class="MsoNormal">Jelly or konyaku (prepare as instructed on packaging)<o:p></o:p></p><p class="MsoNormal">Peaches halves (cut to preference)<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Methods:<o:p></o:p></p><p class="MsoNormal">Prepare the crust:<o:p></o:p></p><p class="MsoNormal">Crush the biscuit to preference. I prefer the biscuit some
big pieces, some prefer it finer.<o:p></o:p></p><p class="MsoNormal">Add the melted butter and sugar.<o:p></o:p></p><p class="MsoNormal">Mix thoroughly<o:p></o:p></p><p class="MsoNormal">Pour into prepared springfoam pan that have been layered
with cling film<o:p></o:p></p><p class="MsoNormal">Packed the biscuit using the base of a clean cup (or
anything else that flat bottomed) <o:p></o:p></p><p class="MsoNormal">Put in fridge to solidify.<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Prepare the agar-agar:<o:p></o:p></p><p class="MsoNormal">Pour the agar-agar powder in a saucepan. <o:p></o:p></p><p class="MsoNormal">Add in water and let it bloom for about 5 minutes<o:p></o:p></p><p class="MsoNormal">Melt on a small flame just before adding to the cheese base<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Cake:<o:p></o:p></p><p class="MsoNormal">In a mixing bowl, put in the cream cheese and sugar. Beat until
somewhat fluffy<o:p></o:p></p><p class="MsoNormal">Add in cream, crushed peach, and vanilla. Continue beating
until fully incorporated<o:p></o:p></p><p class="MsoNormal">Add the hot agar-agar slowly while beating.<o:p></o:p></p><p class="MsoNormal">Pour the cheese base into the prepared cake pan<o:p></o:p></p><p class="MsoNormal">Put into the fridge to cool for at least 4 hours<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Decorating:<o:p></o:p></p><p class="MsoNormal">Cut the peach halves to your liking and arrange it on the
cake as your preference.<o:p></o:p></p><p class="MsoNormal">Pour prepared jelly or konyaku to solidify the arrangements.<o:p></o:p></p><p>
</p><p class="MsoNormal">Chill to set.<o:p></o:p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-71478255154307633822021-02-02T21:56:00.001-08:002021-02-02T21:56:49.237-08:00Chocolate cake - minus the egg<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQjRuqOk9n15atPJ3meRRZ2raMw5ygfoBJywDb0cDD1jHi9_t0t9B8s52jzB1gQdj_eoUqGheKd9MkljM_kjbPD8FOgx28RB4jELyLZdwKD_ZkOa8RiyOrM1Dd7pFhy0LFKHzJ20ClQ-b/s2048/IMG20210203123359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQjRuqOk9n15atPJ3meRRZ2raMw5ygfoBJywDb0cDD1jHi9_t0t9B8s52jzB1gQdj_eoUqGheKd9MkljM_kjbPD8FOgx28RB4jELyLZdwKD_ZkOa8RiyOrM1Dd7pFhy0LFKHzJ20ClQ-b/s320/IMG20210203123359.jpg" /></a></div><br /><p><br /></p><p>Since the start of the 1st MCO, I've been staying at my mother's house which accidentally act as her bakery. Seeing her grandmother bakes everyday makes my daughter also wants to join in the fun. As luck have it, we are stuck at Kota Puteri at the present MCO. With not much she can do, she is begging me to allow her to bake (of course I did all the baking, she only do the pouring the ingredients into the mixing bowl). And around the same time my sister has been requesting me to edit a video of my daughter making fruit tarts for her work, that inspired me to record and edit my own <a href="https://www.youtube.com/watch?v=XEniMo88_g8">video</a>. Being far from any known bakery, I was a little heavy hearted to let her use all of my butter stock for her baking, so I searched for recipe that uses oil rather than butter. This is the <a href="https://www.allrecipes.com/recipe/8396/chocolate-oil-cake/" target="_blank">recipe</a> I've decide to use and I do not regret one bit..</p><p>Ingredients:</p><p>2 cups sugar</p><p>3 cups all purpose flour</p><p>2 teaspoon baking soda</p><p>1/2 teaspoon salt</p><p>1/2 cup cocoa powder</p><p>2 cups water</p><p>1 teaspoon vanilla essence</p><p>1 cup vegetable oil</p><p>2 tablespoon vinegar. </p><p><br /></p><p>Methods:</p><p>Preheat your oven to 175 C and prepare your baking pan.</p><p>Mix all your dry items in a bowl</p><p>Mix your wet ingredients in another bowl</p><p>Mix both of the wet and the dry ingredient until fully incorporated. </p><p>Bake for about 40 minutes or until the toothpick inserted at the center comes out clean. </p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-29924344324413536882021-01-14T07:11:00.003-08:002021-01-14T07:11:54.508-08:00karipap sardin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrLSdwf2_aMZdgnY7BXCWK2MaG9thkLohZSG7bCn0y9L7U3iis7tq4laoibTUgiXWShZm3Wn4zs8vcZm1X0_HtlYfVtBY122j4c_F14_wMEUoTkvJkW1hJQWiICls3ORkq4hbt6B9bEpK/s1440/136160902_4901137373261999_8012192309519079685_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrLSdwf2_aMZdgnY7BXCWK2MaG9thkLohZSG7bCn0y9L7U3iis7tq4laoibTUgiXWShZm3Wn4zs8vcZm1X0_HtlYfVtBY122j4c_F14_wMEUoTkvJkW1hJQWiICls3ORkq4hbt6B9bEpK/s320/136160902_4901137373261999_8012192309519079685_o.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div>Masa kecil-kecil dulu mak ada menyediakan kuih untuk dijual oleh saudara emak. Jadi saya memang ada teringin nak cuba buat karipap. Selepas selalu didesak, mak beralah dan membenarkan saya membantu mak membuat karipap sardin untuk dinikmati oleh ahli rumah. Apabila ditanya kenapa inti sardin yang dipilih mak, mak jawab sebab ayah suka karipap berinti sardin. Sudah bertahun berlalu, sebenarnya sudah lupa resepi karipap mak, tapi saya tak dapat lupakan reaksi ayah: Sedap!. Kebetulan ayah bukan seorang yang banyak mulut, kalau makanan yang ayah makan biasa-biasa saja pada pendapat ayah, biasanya hanya akan mendapat: ok..<div><br /></div><div>Entah kenapa tiba-tiba mendapat mood nak buat karipap, mungkin sebab nak habiskan mentega yang takut hampir dengan tarikh tamat tempoh, Jadi saya pun mencari resepi karipap sardin di internet, tapi tiada inti yang menepati syarat mak. Mak pernah cakap walau inti sardin, perlu tumis dengan kari ikan, baru boleh dipanggil <u><b>kari</b></u>pap. Akhirnya saya hanya cari resepi untuk kulit karipap, tapi tampa disedari saya telah alter resepi tersebut sebab sepeket tepung yang saya beli bukanlah 1kg, tapi hanya 850g.</div><div>Ini resepi karipap sardin saya</div><div><br /></div><div><br /></div><div><br /></div><div>Bahan-bahan inti:</div><div>Sebiji bawang besar, dihiris halus</div><div>Sebiji kentang, didadu kecil atau disagat</div><div>Sebatang lobak merah sederhana besar. didadu kecil atau disagat</div><div>1 sudu besar serbuk kari ikan</div><div>1 sudu besar sos tiram</div><div>1 cawan besar air.</div><div>1 sudu besar cili boh (pilihan)</div><div>Ikan sardin dari setin besar sardin, dibuang sosnya dan dihancurkan</div><div>Garam dan gula secukup rasa. </div><div><br /></div><div>Kaedah siapkan inti:</div><div>Tumis bawang, lobak dan kentang hingga bawang lembut.</div><div>Tambahkan air, biarkan atas api kecil hingga air kering.</div><div>Tambahkan kari yang telah dijadikan pes dan cili boh .Tumis.</div><div>Tambahkan sos tiram.</div><div>Masukkan sardin dan tambah garam dan gula secukup rasa. </div><div><br /></div><div><br /></div><div>Bahan-bahan kulit karipap:</div><div>850g tepung gandum</div><div>1 sudu besar garam</div><div>1 sudu kecil gula</div><div>1/2 cawan mentega</div><div>1 cawan minyak sayuran</div><div>+- 1 cawan air</div><div><br /></div><div>Kaedah menyediakan kulit:</div><div>Campur bersama tepung, garam dan gula.</div><div>Di atas api kecil, cairkan mentega bersama-sama minyak</div><div>Tuang minyak ke campuran tepung tadi dan gaul rata. </div><div>Tambahkan air sedikit-sedikit sambil menggaul doh hingga mendapat kelembutan yang dikehendaki. </div><div><br /></div><div>Perlukah saya menceritakan kaedah membuat karipap? Tak pandailah saya nak cerita dalam bentuk tulisan ini, saya minta anda cari kat youtube ye? Hehe. selamat mencuba. </div>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-55192534271759497362020-10-30T08:37:00.003-07:002020-10-30T08:37:39.069-07:00Creamy tuna pie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJ1epuJtbLbroP3fsQNeX5THdrcKoZF_tYm458J9jARvPTJX0n20uKd8DOi9RMsJDjhpz1aJAflRzRPSr9Wu8vv3RspQ_O1HiRsjHrl1w9hAgKRxnQAq3Y66qrf8_kz_Nc_agjyqOkfSx/s2015/122966657_4594120113963728_1157687441809999975_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="1511" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJ1epuJtbLbroP3fsQNeX5THdrcKoZF_tYm458J9jARvPTJX0n20uKd8DOi9RMsJDjhpz1aJAflRzRPSr9Wu8vv3RspQ_O1HiRsjHrl1w9hAgKRxnQAq3Y66qrf8_kz_Nc_agjyqOkfSx/s320/122966657_4594120113963728_1157687441809999975_o.jpg" /></a></div><br /> <p></p><p><br /></p><p>Upon eating my chicken mushroom pie, my tuna avid father requested for tuna pie...</p><p>So I started to again search for some recipe for tuna pie. I was also actually somewhat ready to make new pastry crust (I used my previous crust for the chicken pie). I finally decided to use <a href="http://cooknshare.com/recipe/tuna-pie/" target="_blank">this</a> recipe as my referral to make my pie. </p><p><br /></p><p><u><b>Ingredients:</b></u></p><p>2 tbs butter</p><p>2 tbs cooking oil</p><p>3 cloves of garlic, chopped</p><p>1 small onion, chopped</p><p>2 tbs all purpose flour</p><p>3 cups of milk</p><p>1/2 cup corn, drained</p><p>4 piece cheese</p><p>2 can tuna or 1 can tuna & 1 can sardine, drain, rinse and flaked.</p><p>salt pepper to taste</p><p>puff pastries, thawed</p><p><br /></p><p><b><u>Methods</u></b><u><b>:</b></u></p><p>Preheat the oven to 175C.</p><p>Melt the butter with the oil in a pan. Saute the onion and garlic until fragrance. </p><p>Add flour and stir until cooked. About 2 minutes.</p><p>Turn off heat and whisk the milk little by little until creamy. </p><p>Add the tuna, corn and cheese. Mix carefully.</p><p>Spread the tuna pastry to a suitable size. you can make a big pie if you want, but for me, a hand-held pie is more manageable. </p><p>Give the pie an egg wash, you may sprinkle some black sesame or some oregano flakes if you want and bake the pie for about 10 minutes or until golden. </p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-52438402283621229722020-10-27T08:11:00.001-07:002020-10-30T06:40:01.596-07:00chicken and mushroom pie<u><b>CHICKEN AND MUSHROOM PIE</b></u><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LBi8fwSz04GrRMLbYE6etQjsIs8vhKxCCzMXZnEhJfoV2V5qdYlKm9HVuZRUajlx4w_hmvgcJJvXQpsXzIlLK3ExQNm6AALciN3QxjkJgWOHw8Mg5IC8B-C39ld8e-ZmVpr3OkhVwq20/s960/122751709_4580693215306418_4487429549539754643_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LBi8fwSz04GrRMLbYE6etQjsIs8vhKxCCzMXZnEhJfoV2V5qdYlKm9HVuZRUajlx4w_hmvgcJJvXQpsXzIlLK3ExQNm6AALciN3QxjkJgWOHw8Mg5IC8B-C39ld8e-ZmVpr3OkhVwq20/s320/122751709_4580693215306418_4487429549539754643_n.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div>My mother requested for me to find a decent chicken and mushroom pie as she wants me to provide stocks for her bakery. I searched and try to make my own recipe based on the 5-6 recipe that I found. This is my recipe; of course you can adjust and make your own. </div><div><br /></div><div><u><b>Ingredient</b></u></div><div><u><br /></u></div><div>pie crust</div><div><br /></div><div>3 piece of boneless chicken breast (small cube)</div><div>500g button mushroom (sliced)</div><div>1 onion (sliced)</div><div>2-3 cups of chicken stock or 1 cube of chicken stock</div><div>3 tbs oil</div><div>2 tbs flour</div><div>1/2 cup cream</div><div>1 tbs thyme</div><div>a pinch of salt; or to taste</div><div>1/2 tbs black pepper or garlic pepper</div><div>water ( as needed)</div><div><br /></div><div>gravy:</div><div>100 g butter</div><div>1/2 cup flour</div><div>1-2 cup of chicken stock or 1/2 cube of chicken stock</div><div>1/2 tbs thyme</div><div>salt and pepper to taste</div><div><br /></div><div><br /></div><div><b><u>Methods:</u></b></div><div><br /></div><div>Heat the oil on a frying pan. Sear the cubed chicken. Remove from the pan and set aside.</div><div><br /></div><div>Saute the onion until soft and slightly caramelized.</div><div><br /></div><div>Add in the mushroom, saute until soft. Stir.</div><div><br /></div><div>Add the thyme and black pepper. Stir.</div><div><br /></div><div>Add the flour and let it cook for awhile. Stir.</div><div><br /></div><div>Add water and chicken stock. Stir. </div><div><br /></div><div>Add salt.</div><div><br /></div><div>Add cream and stir until smooth.</div><div><br /></div><div>Prepare the pie crust, it is better to do a blind bake before putting in the filling. </div><div><br /></div><div>Cover, put on an egg wash and bake until golden. </div><div><br /></div><div>For the gravy; melt the butter in a pan, add flour, whisk until fully incorporated. Add thyme and black pepper. Add chicken stock. Add cream while whisking. Add salt to taste. </div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoKTaZPcf8RZtFAOAaqJ5vo1x5P_tfun-bwWlahWaYsBLXgIsbzV3_s2y8o_JzaQyMD5qLqB46LgsdRBBITA7veQ_erodPZZI28RQtyJzDtfRHfpzb24JLqhkP0SARkduNg41y9Fyld1-/s960/122751709_4580693215306418_4487429549539754643_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoKTaZPcf8RZtFAOAaqJ5vo1x5P_tfun-bwWlahWaYsBLXgIsbzV3_s2y8o_JzaQyMD5qLqB46LgsdRBBITA7veQ_erodPZZI28RQtyJzDtfRHfpzb24JLqhkP0SARkduNg41y9Fyld1-/s320/122751709_4580693215306418_4487429549539754643_n.jpg" width="320" /></a></div><br /> </div><div><br /></div>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-53723327306155277392020-10-03T18:54:00.003-07:002020-10-30T06:43:34.678-07:00Peanut butter cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08C_IQO8racexr7ObJT5xxEW1-hBTX00yPX1ieprseupiR93oqI1pImLkN4JZkB_gGtbmmBO53CL4YOsF-b1Wzrm95lfq_er8Fxmzei_xOGMNptMoG2cU4k2Yf0mIV09JZxDHhTRclR8J/s2015/122500185_4581069168602156_5421253870979488595_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2015" data-original-width="1511" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08C_IQO8racexr7ObJT5xxEW1-hBTX00yPX1ieprseupiR93oqI1pImLkN4JZkB_gGtbmmBO53CL4YOsF-b1Wzrm95lfq_er8Fxmzei_xOGMNptMoG2cU4k2Yf0mIV09JZxDHhTRclR8J/s320/122500185_4581069168602156_5421253870979488595_o.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p>Upon a request, I googled for recipes of nuts cake. I read about walnut cake and multinut cake and fruit cakes too. Suddenly I was inspired to search about peanut cake, and lo behold google gave me recipes for peanut butter cake. I picked <a href="https://cincyshopper.com/peanut-butter-cake/">one</a> that seems easy enough and picked an occasion to test the recipe out. The recipe request upon peanut butter frosting, but as I buy just enough peanut butter for the cake, I need to improvise for the frosting. Using the peanut butter - grape jelly combo and chocolate for frosting, I serve the cake square to my family first. My children loves the cake with the chocolate frosting better, but I've found the peanut butter - jelly frosting suits my taste better. </p><p>Here are the recipe:</p><p><u><b>Ingredients:</b></u></p><p><span style="font-family: times;"><span style="background-color: white; color: #414141;">CAKE</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">2 cup Flour</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">2 cup Sugar</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">1 tsp Baking Soda</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">1/2 cup Milk</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">2 Eggs</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">1 tsp Vanilla</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">1 cup Water</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">1/2 cup Butter</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">3/4 cup Peanut Butter</span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #414141;">FROSTING</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">1/2 cup softened Butter</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">1 cup Peanut Butter (or chocolate spread or peanut butter-jelly combo)</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">3 tbsp Milk</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">2 cup Powdered Sugar</span></span></p><p><br /></p><p><b><u>Methods:</u></b></p><p><span style="font-family: times;"><span style="background-color: white; color: #414141;"><b>Cake</b></span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #414141;">Preheat oven to 175 C.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Grease a 9×13 baking dish with butter. Dust with flour to prevent sticking.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Whisk together flour, sugar, and baking soda in a large bowl.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Add milk, eggs, and vanilla to bowl.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Beat mixture at low speed until blended.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Add water, butter, and peanut butter to a saucepan.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Heat over medium heat stirring frequently until blended (about 5 minutes).</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Add peanut butter mixture into flour mixture.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Stir until batter is well mixed and pour into prepared dish.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Bake about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Allow to cool.</span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #414141;"><b>Frosting</b> </span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #414141;">Cream together the butter and peanut butter (or chocolate spread for my case).</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Slowly add in the sugar, if it gets too thick then add a little milk to thin.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Continue until all of the sugar is in and the frosting is blended to the right consistency.</span><br style="background-color: white; box-sizing: border-box; color: #414141;" /><span style="background-color: white; color: #414141;">Spread frosting over cooled cake.</span></span></p><p><br /></p><p><br /></p><p><br /></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUVW5wcpi-cIIbnpNN6PdDIOQrGALsDpo_QAeXJgKfY3JBTcztEIsF4sh0GhDSYvpbe7wIDdTNSyFR624Vte9ifTYdBy03Wcvv_ufi2qkQamUB0Fe2HrX95b52lh1DApiNtRlIa22gQCF/s2015/120809750_4473116799397394_6935733193946390676_o.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2015" data-original-width="1940" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUVW5wcpi-cIIbnpNN6PdDIOQrGALsDpo_QAeXJgKfY3JBTcztEIsF4sh0GhDSYvpbe7wIDdTNSyFR624Vte9ifTYdBy03Wcvv_ufi2qkQamUB0Fe2HrX95b52lh1DApiNtRlIa22gQCF/s320/120809750_4473116799397394_6935733193946390676_o.jpg" /></a></p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-21991717408547786482020-09-28T23:51:00.006-07:002020-09-28T23:51:42.271-07:00Serunding ayam<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2fjFUrQozaRjRcoiLgfyvNeF273PfwxS2t7uI37r1NyCCBOtnvXOghc3Addadb_jzIKk38V-GziK4McYX3asKxtFoXztgU-QFjYZO9hIaIxnni0hfi-acfNfW8nFoEBltyYc-_QxOG0v/s1440/118822194_4349131365129272_7840753795004098997_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2fjFUrQozaRjRcoiLgfyvNeF273PfwxS2t7uI37r1NyCCBOtnvXOghc3Addadb_jzIKk38V-GziK4McYX3asKxtFoXztgU-QFjYZO9hIaIxnni0hfi-acfNfW8nFoEBltyYc-_QxOG0v/s320/118822194_4349131365129272_7840753795004098997_o.jpg" width="320" /></a></div><br /><p>KONON...konon nak diet, so nak makan oat dengan serunding laa... tengok2 stok serunding dah nak habis. Cepat2 google resepi kat internet macam mana nak buat serunding ayam. Resepi yang nampak paling do-able jumpa kat <a href="https://myresipi.com/recipes/serunding-ayam-7e9133e5-52a1-4a55-9291-98e6dbc21933">page</a> ni.. tapi of course saya ada edit sikit, nak makin mudahkan kerja sendiri dan ikut cita rasa saya... 😅</p><p><br /></p><p>Bahan2:</p><p>-1 kilo (lebih kurang) ayam -rebus dan siat2 isinya</p><p>- santan -1 1/2 kotak</p><p>- 3 sudu besar jintan (kisar, saya x suka kasar, jadi saya kisar sehalus mungkin)</p><p>-3 sudu besar ketumbar (kisar, saya x suka kasar, jadi saya kisar sehalus mungkin)</p><p>- 5 biji bawang besar</p><p>- 1 labu bawang putih</p><p>- 5 sudu cili kisar</p><p>- 1 ruas halia lebih kurang besar ibu jari</p><p>- 3 sudu besar kerisik</p><p>- 1 keping asam keping (+- 2cmx2cm)</p><p>- garam gula secukup rasa</p><p><br /></p><p>Kaedah:</p><p>- kisar bawang besar, bawang putih, halia, cili giling.</p><p>- tumis rencah bawang dan ketumbar jintan dalam kuali besar dengan minyak yang mencukupi. </p><p>- masukkan asam keping dan santan. tumis hingga pecah minyak.</p><p>- keluarkan asam keping dan masukkan garam gula dan kerisik. </p><p>- masukkan ayam dan kacau dengan api perlahan hingga kering (boleh lebih 3 jam..)</p><p>- nikmati</p><p><br /></p><p><br /></p>Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-9054696008283183392020-06-19T04:06:00.000-07:002020-06-20T01:13:46.902-07:00Double chocolate bunsDouble chocolate buns<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpZ7M51oqxkN7AaecbreerrbWetDyGXEgXMaE39IFxMGWpHY_JMXKWtYQioVjUwJM0hylawMNHPivjjVCOB1XCLZTJ5P8SQ2zJ3mc7qhyphenhyphenkMfkn9K-JIqzwUgvuafFYRj1gCiMXYv-dvoO/s1600/103487027_3969628539746225_7610054721646311924_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpZ7M51oqxkN7AaecbreerrbWetDyGXEgXMaE39IFxMGWpHY_JMXKWtYQioVjUwJM0hylawMNHPivjjVCOB1XCLZTJ5P8SQ2zJ3mc7qhyphenhyphenkMfkn9K-JIqzwUgvuafFYRj1gCiMXYv-dvoO/s320/103487027_3969628539746225_7610054721646311924_o.jpg" width="320" /></a></div>
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Being a daughter of a baker, I always have a somewhat hankering for baking. It could be for baking cakes, pasta or even bread. My hankering with Asian cuisine was not so strong as cooking Asian cuisine was done daily, though sometimes I do up my game with some Chinese, Japanese, Thailand and Korean cooking and if I could be so un-modest, I would say that they comes out bearable most of the times, if not good.<br />
Back to the recipe 😅 , (about) a week ago, my daughter requested for a cupcakes full with its embellishments and sprinkles, and to be true to time, the oven's plug has busted the weekend before that. Then was when I realize we do have a bread-maker in the house. It seems my daughter's cupcake doesn't have anything to do with the story too. Hahaha. Okay, by realizing there's a bread-maker in the house, I started to look for recipe to bake bread, I can't use my mother's bread recipe as her's uses bread flour which I don't have. I found a recipe that claim they have a recipe for a soft bread. I have tried to trace the recipe again, but all that I have is a screenshot of the ingredients and the webpage: techocolateandmore.com which I also fail to open when typed. It is actually an either soft bread loaf recipe or soft buns recipe, which of course I edited. Well I <i>need</i> to edit the recipe to feed my picky firstborn...<br />
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Ingredients:<br />
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4 cups all purpose flour<br />
1 teaspoon salt<br />
1/4 - 1/3 cup cocoa powder<br />
1/4 cup of milk powder<br />
1 1/2 cup hot/warm water<br />
1/3 cup sugar<br />
1 pack active dry yeast<br />
1 egg<br />
1/3 cup vegetable shortening<br />
1/3 - 1/2 cup chocolate chip<br />
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Methods:<br />
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1) Stir the sugar in the water and pour in the yeast. Leave for about 5 minutes until foamy while you prepare the other ingredient.<br />
2) Put the flour, salt and cocoa powder in a bowl, whisk until mixed and make a well in the middle.<br />
3) Pour in the egg that have been beaten and the yeast mixture. Mix in the shortening too.<br />
4) Knead, if possible without adding any flour. Knead until at least until the dough prefer to stick to each other rather than the wall of the bowl, better yet, you could do the window pane test (which I have yet to master). I wouldn't lie, a proper baker would properly told you to knead on a flat surface, but as I am lacking a proper flat surface and I want to reduce surfaces I need to clean afterwards, I rather knead in the bowl it self, or better, a flat-bottomed pot. If the pot have a lid of it's own is even better. I just put the lid onto the pot to leave it to rise.<br />
5) Leave to rise until double in size; for about 1 hour.<br />
6) Knead for a minute while incorporating the chocolate chip into the dough.<br />
7) Divide to small equal balls (18 balls?) and arrange in a baking pan. Let rise for about 1 hour.<br />
8) Heat the oven halfway to the bread rise to about 180C<br />
9) Bake the bread for about 25-30 minutes. Lower the heat to 175C when you put the bread into the oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iCj1jqBIp9fDsABoe2VVsk2h6h2Y-5RRfYLitRiF8F85VYWiozwx_cDTBkS-WRBVdvLLpBwfA2L4P_Ckb0UMajmH3kBXQGtQyLyfy7AW81jw4hDiNg2M0GmCKY24HRWcWzg2TGU85sWC/s1600/103745708_3969777239731355_7223034820817498730_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iCj1jqBIp9fDsABoe2VVsk2h6h2Y-5RRfYLitRiF8F85VYWiozwx_cDTBkS-WRBVdvLLpBwfA2L4P_Ckb0UMajmH3kBXQGtQyLyfy7AW81jw4hDiNg2M0GmCKY24HRWcWzg2TGU85sWC/s320/103745708_3969777239731355_7223034820817498730_o.jpg" width="240" /></a></div>
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<br />Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-53202484845961830212020-05-23T05:53:00.000-07:002020-05-23T05:53:05.978-07:00No bake cheesecake using agar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJPwDsxDq9YXD3j1QHuM8lJqfwBmau2UE4ZRSQ9eHHHkdX3_IrMeJQGO5bl-T2ZUYLrfEQTsz8HkFOWsEqxaPrhFTWDpAp7uGOD-qBOEqqYeLt0Ndl5NJWSnoEH31ZCv-87KYGKWlz8ZM/s1600/100907724_3858874140821666_1269444611592421376_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="960" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJPwDsxDq9YXD3j1QHuM8lJqfwBmau2UE4ZRSQ9eHHHkdX3_IrMeJQGO5bl-T2ZUYLrfEQTsz8HkFOWsEqxaPrhFTWDpAp7uGOD-qBOEqqYeLt0Ndl5NJWSnoEH31ZCv-87KYGKWlz8ZM/s320/100907724_3858874140821666_1269444611592421376_o.jpg" width="320" /></a></div>
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A few weeks ago I try to make a mango no bake cheesecake using gelatin ( as instructed by the recipe), and dear me, it turned out to be a flop. The gelatin doesn't hold the cake, it blubbered out from the pan. I tried to eat most of it, but cheesecake is not something you can enjoy too much of- the cream, the cheese. You'll go tired of it in no time. Not to mention as I was preparing the gelatin for the cake, the smell of it when exiting the microwave oven was such a kill-off.<br />
Being me, I wish to achieve some sort of a- yes! moment, so yesterday I tried the recipe using agar (a jellylike substance, obtained from red algae- wikipedia). As at the time I don't know there people who has already use this, I trialed adjusting the recipe I got from <a href="https://www.simplyrecipes.com/recipes/no_bake_cheesecake/" target="_blank">here</a> and <a href="https://sallysbakingaddiction.com/no-bake-cheesecake/" target="_blank">here</a>.<br />
While writing this I found out that there are actually those who have managed to achieve making cheesecake using agar. You can look the recipe <a href="http://lyon-eats.blogspot.com/2015/07/no-bake-cheesecake-with-agar-agar.html" target="_blank">here</a>. Well, back to my adventure...<br />
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Ingredients:<br />
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Crust:<br />
A- 1/2 pack of digestive biscuit<br />
B- 1/4 cup of cornflake<br />
C- 1 tablespoon of brown sugar<br />
D- 65g of butter<br />
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Cheesecake filling:<br />
A- 1/3 pack of agar (+-9g)<br />
B- 1/4 cup of water<br />
C- 250g cream cheese (room temperature)<br />
D- 3/4 cup powdered sugar (shifted)<br />
E- 1 teaspoon vanilla extract<br />
F- 1 tablespoon fresh lemon juice (optional)<br />
G- Zest of half a lemon (optional)<br />
H- 1 cup of cream<br />
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I- A jar of blackberry/strawberry/raspberry jelly or jam (optional)<br />
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Methods:<br />
1- Crush the biscuit and cornflake.<br />
2- Melt the butter.<br />
3- Mix thoroughly the crushed biscuit/cornflake, butter and sugar.<br />
4- Press the mixture in a springform pan about 7x7 inch and put in the fridge for at least an hour to firm.<br />
5- Soak the agar into a bowl of water for about 10 minutes.<br />
6- Beat the cream cheese and sugar until fluffy.<br />
7- Add the flavouring: Vanilla and lemon, and continue beating<br />
8- Strain the water out of the agar. Put the agar into the 1/4 cup of water and heat in low with a microwave oven. Stir for every 5 minutes until all is smooth and melted.<br />
9- Add the cream into the cheese filling and continue beating. Don't forget to scrape the sides of the bowl.<br />
10- Slowly drizzle the agar into the cheese filling while the beating the fillings.<br />
11- Quickly pour the filling into the springform pan and smooth it.<br />
12- Melt the jelly in the microwave over low and sieve if there is seeds in them.<br />
13- Pour on top the cheesecake and let everything set in the fridge for at least 4 hours.<br />
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These are the ingredients I think should be use instead; (I think I've used a little bit more agar than I should- I used maybe 12g, but when eating it, the texture seems spot on)<br />
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Here is the picture of my failed no bake mango cheesecake:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tjd_EbrHfUJ2_cEquNA0ZWiNJjd0QE_RPRKrPlfLWLEe897alquDrqz1zWUr4gzxP6s35BL02bT5ZmMsEHf2o65OV7vQfs_g_SM3gFxY2c2KFUHv5cOk_KvsLXgGOO_f5rxWb04yep8J/s1600/97997425_3858888027486944_5549234618449788928_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tjd_EbrHfUJ2_cEquNA0ZWiNJjd0QE_RPRKrPlfLWLEe897alquDrqz1zWUr4gzxP6s35BL02bT5ZmMsEHf2o65OV7vQfs_g_SM3gFxY2c2KFUHv5cOk_KvsLXgGOO_f5rxWb04yep8J/s320/97997425_3858888027486944_5549234618449788928_o.jpg" width="320" /></a></div>
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How it tells you should never judge from looks..Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-63687370416851212402020-05-17T07:51:00.000-07:002020-05-17T07:51:04.779-07:00chicken dim sum<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8AD3zoCM3DUYfmJHMUCJaypH7hbHyxT3UkWTeFRKtSirJPeqRN5kmlhkXRTydAL3rHnmfXq_kt8dSrqCzR8G905K1XnbuFeTtzMpjcLZXT1OhRWocCucmOaKbP6Y5pLNZclWMpa8xOlc/s1600/98154224_3836867003022380_433587522740682752_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8AD3zoCM3DUYfmJHMUCJaypH7hbHyxT3UkWTeFRKtSirJPeqRN5kmlhkXRTydAL3rHnmfXq_kt8dSrqCzR8G905K1XnbuFeTtzMpjcLZXT1OhRWocCucmOaKbP6Y5pLNZclWMpa8xOlc/s320/98154224_3836867003022380_433587522740682752_o.jpg" width="320" /></a></div>
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When I made chicken murtabak using popia sheet (I got this idea from Facebook), I notice that wet popia sheet has the almost the texture of dim sum's wrapper after steaming. It inspire me to search for recipe for dim sum from several web page. Eventually this is the recipe that I settle with<br />
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Ingredients:<br />
A- 800g of mince chicken<br />
B- 1/4 cup of corn flour<br />
C- 1/3 carrot (small dice)<br />
D- 1/8 cabbage (small dice)<br />
E- 1/3 onion (small dice)<br />
F- 2 stalk of scallion (cut small)<br />
G- 2 eggs<br />
H- salt and sugar to taste<br />
I- popia sheet<br />
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Methods:<br />
1- cut the popia sheet so you will have equal 4 small squares wrapper sheet for every 1wrapper sheet<br />
2- put all the other ingredient in a bowl and mix well.<br />
3- use 2 layer of the wrapper (1 layer is a bit too thin) and put a small dollop of the mixture in the middle of the wrapper<br />
4- use flour water to act as glue. you can use which ever method to shape the dim sum.<br />
5- steam the dim sum until the wrapper seems translucent.<br />
6- enjoy warm..<br />
<br />Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0tag:blogger.com,1999:blog-5911251830841111691.post-18958057077366985672020-04-21T08:12:00.003-07:002020-04-21T08:23:15.929-07:00Meringue cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46Y7LWl0fA6yF-vjucXH-fVAAH3f_mdM4A4RnIxDhfBTbZmo5MCXakI5R6whR-9CtL2DlecXZNq4tjI1VLNSGEZqPyD3RdCkQjGxwygs1SN2sKdO2Dgtf3rpDBqCyCAjVKm3H3BSbBDZv/s1600/93687138_3736803583028723_4590462020922376192_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="878" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46Y7LWl0fA6yF-vjucXH-fVAAH3f_mdM4A4RnIxDhfBTbZmo5MCXakI5R6whR-9CtL2DlecXZNq4tjI1VLNSGEZqPyD3RdCkQjGxwygs1SN2sKdO2Dgtf3rpDBqCyCAjVKm3H3BSbBDZv/s320/93687138_3736803583028723_4590462020922376192_n.jpg" width="298" /></a></div>
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Once upon a time my sister used a lot of egg yolk that resulted to egg whites to spare, I don't really understand it but I noticed that my sister have always requested for me to make something if she have egg whites to spare. So the other day she requested for me to make something again; my mother requested meringue cookie, which I found a bit weird, but I agree nonetheless. My mother even pick the <a href="https://www.passionforbaking.com/blog/2017/01/30/love-heart-meringues-meringues-roses/" target="_blank">recipe</a> she wants me to use. So, here it is:<br />
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Ingredients:<br />
a) 1 cup of egg whites<br />
b) 2 1/4 cup of icing sugar or granulated sugar (grind)<br />
c) 1 teaspoon of vanilla essense (optional)<br />
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Methods:<br />
1) Pre heat the oven to 80C<br />
2) Prepare the mixing bowl, ensure there's no water, oil nor egg yolk.<br />
3) Using the waterbath method on a medium heat fire, whisk slowly the egg whites and sugar until the sugar dissolve. Rub some of the meringue in between your finger to ensure there's none of the sugar that hasn't dissolve.<br />
4) Take if off the fire, whisk on low speed for about 30 second before increasing the speed to medium and beat until still and thick. You may add you coloring now if you want to.<br />
5) Pipe the meringue onto a lined baking tray.<br />
6) Bake for at least 2 hours until the cookie is crisp outside and the bottom isn't sticking onto the tray anymore.<br />
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This <a href="https://www.youtube.com/watch?v=8Dbo9dWjFBc&list=PLHZZcG2Ouxsl6Cie6Rjs89Nb6JY53vNfb&index=4" target="_blank">vide</a>o inspired this look; even if someone increases the temperature of the oven and cracked my meringue.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU9wGlazOo77CKZ2UK9jZr9ZbwrOKPz6Ai4NyzMh_VYRW-q1h81n-q2w-vs3DS_51yEfw4TtCxu4WYiko63NP0rSA6aBdeBCc3IpMTMeFjq_omWgXUhdXY1_qOrz39O3jpNKWzBctzIgQ/s1600/94212417_3737282652980816_5537927648891633664_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU9wGlazOo77CKZ2UK9jZr9ZbwrOKPz6Ai4NyzMh_VYRW-q1h81n-q2w-vs3DS_51yEfw4TtCxu4WYiko63NP0rSA6aBdeBCc3IpMTMeFjq_omWgXUhdXY1_qOrz39O3jpNKWzBctzIgQ/s320/94212417_3737282652980816_5537927648891633664_o.jpg" width="240" /></a></div>
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I use chocolate sprinkles for the eyes..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc5KZEP-xgPph_JkoHFvcmSQtKYLMJ5W-g2EwSO8ny25I1pO7Ttaxvw3KWAIxyVlMZoS9eOZdFBBrkV63eJnW_hAAtvB8rd5UAVMRFO_YjE6_FT0RNkPI8D2TaoHxnZGgui5ZsZKcXUp6/s1600/93002750_3737279066314508_2137656363394793472_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc5KZEP-xgPph_JkoHFvcmSQtKYLMJ5W-g2EwSO8ny25I1pO7Ttaxvw3KWAIxyVlMZoS9eOZdFBBrkV63eJnW_hAAtvB8rd5UAVMRFO_YjE6_FT0RNkPI8D2TaoHxnZGgui5ZsZKcXUp6/s320/93002750_3737279066314508_2137656363394793472_o.jpg" width="240" /></a></div>
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<br />Mona anoMhttp://www.blogger.com/profile/11289572450562838652noreply@blogger.com0