Double chocolate cookie !

 

My sister requested for a video 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! 

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. 

The recipe 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.  

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. 

 So here I present you double chocolate cookie...

Ingredients:

1 cup of sugar

1 cup of butter

2 eggs

2 teaspoon vanilla extract

2 cup of flour

2/3 cup of cocoa powder

3/4 teaspoon of baking soda

1/4 teaspoon of salt

2 cup of  semi sweet chocolate chips

1/2 cup of  chopped walnuts (optional)

Methods:

- Preheat the oven to 175 C

- Mix the dry ingredients: Flour, cocoa powder, baking soda and salt

- Beat the butter and sugar

-Add the eggs and vanilla extract and continue beating

- Fold in the dry ingredients a little bit at a time. 

- Mix in the chocolate chips and the nuts

- Scoop the cookie dough onto a baking tray with distance about 2-3 inches in between a dollop of dough

- Bake for about 10-15 minutes.

-Let the cookie cools a bit before enjoying..

Membakar lasagna menggunakan air-fryer

Saya akan meletakkan kaedah memasak lasagna menggunakan air-fryer di sini. 

 

1) Cairkan lasagna. Potong lasagna kepada dua supaya boleh dimasukkan ke bekas yang lebih kecil.

2) Pindahkan lasagna ke bekas yang lebih sesuai.

3) Tuang suku cawan air untuk membantu lasagna masak.

4)Bakar pada setting meat atau pada suhu 180 C selama 20 minit.

5) Lasagna sudah masak jika sudah tiada lapisan keras.

Membakar lasagna menggunakan ketuhar gelombang micro

 

Saya akan attach kaedah saya membakar di sini.

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. 

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.

3) Tuang suku cawan air ke dalam lasagna untuk membantu lasagna masak.

4) Masak lagasna dengan suhu yang paling tinggi. Periksa setiap 10 minit.

5) Lasagna sudah masak jika lapisan lasagna sudah lembut. 

Membakar lasagna menggunakan ketuhar elektrik

 Di sini saya akan meletakkan kaedah saya membakar lasagna.

Dengan ketuhar elektrik:

1) Jika lasagna beku, biarkan sebentar hingga lasagna cair, atau rendam lasagna di dalam air panas hingga cair.

2) Panaskan ketuhar ke suhu 180 C 

3) Tuang suku cawan air ke dalam lasagna. Dan masukkan lasagna ke dalam ketuhar. Guna setting api bawah beserta kipas. Bakar dalam 25 minit.

4) Tukar setting ketuhar ke api atas bawah dan bakar hingga keju perang keemasan (~ 6 minit).

5) Keluarkan dari ketuhar. Biarkan sejuk sedikit.

6) Nikmati..

Lasagna daging / ayam

 

Salam semua...

 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 sini. 

Lasagna:

Lasagna ada beberapa elemen di dalamnya; 1-Red sauce (Bolognaise), 2- White Sauce (Béchamel), kepingan lasagna dan keju mozzarella.

Bahan-bahan:

1 biji bawang besar (dicincang halus)

2 batang lobak merah (disagat)

2 1/2 batang seleri (didadu kecil)

1 tin besar puri tomato

1 pek besar daging / ayam kisar (800g - 1kg)

1 buku mentega (~ 250g)

1 liter susu putih 

Tepung gandum

Garam gula lada hitam secukup rasa

Kepingan lasagna instan

Herba thyme dan oregano

Keju mozzarella

Peralatan:

1) Bekas untuk membakar

pastikan bekas anda tahan panas dan boleh dibakar. Pastikan juga kepingan lasagna yang dibeli muat dimasukkan ke dalam bekas anda.

2) Periuk yang besar

3) Senduk yang kuat

4) Pemukul telur yang kuat

Kaedah:

Bolognaise:

1) Tumis bawang hingga naik bau. 

2) Masukkan seleri masak sedikit dan masukkan sedikit air (~1/2 cawan). Biarkan masak hingga seleri lembut. Gaul berkala untuk mengelakkan berkerak dan hangus.

3) Masukkan lobak merah, gaulkan rata. Masukkan air dan biarkan masak seketika. Gaul berkala untuk mengelakkan berkerak dan hangus.

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.

5) Masukkan ayam / daging kisar. Gaul rata. Elakkan masak terlalu lama pada stage ini untuk mengelakkan ayam / daging hilang rasa. 

6) Masukkan garam dan gula secukup rasa. Cita rasa saya: garam ~ 1  sudu teh, gula ~3 sudu makan. Jangan lupa rasa..

7) Masukkan 1 sudu besar herba thyme dan 1 sudu besar herba oregano. Padamkan api apabila baunya naik. 

Bechamel:

1) Panaskan periuk atas api sederhana. Masukkan mentega.

2) Kacau hingga mentega semua cair dan baunya naik.

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.

4) Masukkan dan kacau susu sedikit demi sedikit supaya tepung dan susu boleh bercampur dengan baik dan tidak berketul.

5) Masukkan garam (~1 1/4 sudu kecil) secukup rasa. Rasa! Jangan tak rasa. Tambahkan  lada hitam ( ~ 2-3 sudu kecil). Padamkan api.

Menyusun lasagna:

1) Sediakan bekas yang tahan panas. Boleh letak sedikit minyak dipermukaan bawah untuk mengelakkan lasagna melekat ke permukaan bekas. 

2) Letakkan kepingan lasagna.

3) Ratakan sos bolognaise nipis, tapi cukup tebal hingga anda tidak boleh nampak kepingan lasagna dari atas.

4) Ratakan sos bechamel. 

5) Ulang. Saya membuat 2 lapisan untuk lasagna yang akan dijual, tetapi saya suka membuat 3 lapis untuk keluarga.

6) Taburkan keju mozzarella hingga lapisan bechamel hampir tidak kelihatan, atau lebih jika anda suka lebih keju.

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.

  

Double tomato focaccia

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...

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. 

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.

So here is my version of focaccia:

Ingredient: 

Dough:

wet ingredients:

1 1/2 cup water

1 tablespoon honey

1 table spoon of vegetable oil (preferably olive oil)

3 tablespoon tomato puree

dry ingredients:

3 3/4 cup of all purpose flour

1 1/2 teaspoon salt

1 pack of yeast.

1 tablespoon of garlic confit (smashed) or garlic powder. 

1 tablespoon thyme

1 tablespoon oregano

Topping:

1/3-1/2 cup of vegetable oil

3 cloves of garlic

1 tablespoon thyme

1 tablespoon oregano

1/8 cup  of cheddar (small cubes) -optional

1/8 cup of mozarella (small cubes) -optional

1/4 cup of pepperoni (cut small) -optional

Method:

Put all the dry ingredient in a big bowl, remember to not put salt and yeast together as salt could inhibit the yeast.

Make a well in the center of the flour mound and pour the wet ingredient in.

Mix with your hand only until the ingredient is incorporated together. cover with a damp towel and let the dough rest for 15 minutes

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.

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.

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.

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.

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.

Let the dough prove for at least 45 minutes while you prepare the topping. Preheat the oven to 180.

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. 

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. 

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.

Bake the focaccia for about 20 minutes, but you are wise to peek at 15 minutes mark. 

Remove the focaccia from the pan to a rack to cool it down. You don't want sweats on the underside of  the focaccia. 

You may prepare dip if you wants to, but I do enjoy the focaccia as it is. 

ayam golek lagi

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. 

 

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. 

Resepi yang saya pilih berasa1 dari resepi dari muka ini.  Tapi semestinya saya mengubah resepi agar lebih sesuai dengan cita rasa saya. Ini resepi saya:

Bahan-bahan:

1 ekor ayam bersaiz sederhana

3 biji bawang besar

1 labu bawang putih

2 inchi halia

1 inchi kunyit hidup

2 batang serai

1 biji gula kabung

2 sudu kecil garam

kaedah:

Kisar semua bahan dan masak hingga pekat/kering.

Bersihkan ayam tanpa memotong badan ayam. 

Lumurkan kuah perap luar dan dalam ayam. Biarkan sekurang-kurang selama 2 dua jam atau semalaman di dalam peti ais. 

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.

Masak selama 50 minit-2 jam dengan suhu 170 C. 

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.

Selamat mencuba. 

Equine...Pony, unicorn, and pegasus

 

        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. 

       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...

      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. 

    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...

Here are the patterns:

Materials:

1) cloths 

2) materials for the mane and tail. (eg: yarn, fleece)

3) scissors

4) thread

5) stuffing

6) buttons for eyes

Methods:

As always, I will use old shirt or clothes as my materials for my arts and craft. I used my sister's old cardigan. 

Ok, I'm going to be honest, the process of attaching the pieces are a bit daunting. 

1) I start by attaching the head pieces, without the back of the head. 

2) Attach the body piece to the head.

3) Prepare the back head piece. Add the mane and the tail. Attach together the buttock piece.

4) Attach the ears to the head

5) Add the front mane behind the ears

6) Attach the back-of-head + buttock piece to the head by the ears.

7) Attach the tummy piece, but only to the chest and to the buttock. Leave the actual tummy stich free. Turn it inside out. 

8) Sew the inner leg.

9) Start sewing the tummy, Leave one side unattached . 

10)Don't forget to add the eyes.

11) Stuff..sew shut. Attach the sole of feet.

12) This become a horse, add a horn and it becomes a unicorn. add a pair of wings, you get a pegasus..

a Nasi Arab recipe

nak 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 ni. Alhamdulillah, reaksi yang baik, tapi ramai yang kurang senang dengan biji2 ketumbar dan lad hitam yang bertaburan dalam nasi. 

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...

akhirnya buat sekali lagi, baru sempat ambil gambar



Bahan:

Ayam

Bahan:
1/2 ekor ayam (dipotong dua)
1 kiub ayam
1/2 sudu besar ketumbar
1/2 sudu besar jintan
1/2 sudu lada hitam
1 biji tomato (potong empat)
1 batang cili hijau (potong empat)
1 sudu besar garam
3 sudu besar madu
3 sudu besar serbuk kunyit

Kaedah:
Rebus semua bahan dengan air paras cukup2 menutup ayam selama 30 minit.
Perap ayam dengan madu dan kunyit



Nasi

Bahan:
Minyak sapi/butter/minyak masak secukup untuk menumis
2 1/2 cawan beras basmathi yg telah direndam selama +- 30 min (5 min jika menggunakan beras biasa)
1/2 sudu besar ketumbar
1/2 sudu besar jintan
1/2 sudu besar lada hitam
Garam secukup rasa
1 sudu madu

Kaedah:
Buat bunjut dari ketumbar + jintan + lada hitam
Tumis bunjut hingga naik bau
Tumis beras +- 1 minit
Masukkan garam
Alihkan ke periuk elektrik
Letakkan ayam atas beras
Tuang madu atas ayam
Masukkan air rebusan mengikut ukuran biasa
Tabur daun ketumbar di atas ayam sebelum mula masak.



Salatah (salsa)

Bahan:
Timun - buang biji tengah dan potong dadu
Tomato - buang biji dan potong dadu
Bawang besar - potong dadu
Garam dan perahan lemon/limau

Kaedah:
Gaulkan timun + tomato + bawang
Tambahkan garam dan perahan limau secukup rasa.



Sambal

Bahan:
3 batang cili merah
3 batang cili padi merah
1 biji tomato
Beberapa tangkai daun ketumbar
Garam/gula
Perahan limau

Kaedah:
Kisar cili + tomato + daun ketumbar
Tambah garam + gula + perahan limau secukup rasa

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. 

Mee akochan!

 

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?). 

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. 

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. 

Bahan-bahan:

Yee mee (pack of 375g)

Bawang merah (+- 1/2 cwn)

Bawang putih (+- 1/4 cwn)

Halia (+- 1x3cm)

Cili giling (1/4 cwn-1/2cwn) bergantung dengan tahap pedas yang digemari

Sos tiram (+- 1/3 cwn)

Kicap (+- 1/4cwn)

Kiub ayam / daging (2 biji)

Lauk (ayam/daging/kambing)

Air / air rebusan

Tomato (1 biji dipotong dadu)

Sayur mengikut cita rasa (lobak merah, seleri, kobis, sawi)

Daun ketumbar (+- 1 genggam)

Garam dan gula secukup rasa.

Telur 4 biji.

Kaedah:

Kalau menggunakan daging atau kambing, saya cadangkan rebus dulu untuk lembutkan daging. Air rebusan daging atau kambing digunakan dalam masakan.

Panaskan minyak dalam periuk , tumis bawang dan halia hingga hampir garing. 

Masukkan cili giling, masak untuk sekurang-kurangnya 10 minit dengan api kecil atau sederhana agar cili masak.

Masukkan sos tiram, masak hingga nampak kuah makin masak.

Masukkan pula kicap. Masak lagi.

Masukkan lauk, Jika ada air rebusan, boleh dimasukkan dalam beberapa minit selepas lauk dimasukkan. 

Masukkan kiub ayam/daging dan tomato. 

Rasa kuah dan tambah garam atau gula mengikut cita rasa. Kuah tidak perlu dimasinkan sedikit atau dimaniskan sedikit untuk sesuaikan dengan mee.

Apabila kuah sudah mula mendidih, boleh mula memasukkan sayur yang sudah dipotong. 

Masukkan telur, terus kacau jika anda suka telurnya kecil, atau biar sebentar jika anda suka serpihan telur yang besar. 

Masukkan mee apabila kuah sudah mendidih. Masak hingga mee lembut.

Tabur daun ketumbar sebelum makan. Mee sedap dimakan panas. Tapi saya suka walaupun mee sudah sejuk dan kembang. 

Naan - plain.. cheese.. garlic

    

   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 this webpage. And it yielded somewhat unexpectedly good naan.

Here is the recipe:

Ingredients:

3 cups of APF

1 tbsp sugar

1 tbsp yeast

1 tsp salt

1 tsp baking powder

1 1/4 cups of water

3 tbsp oil 

Method:

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. 

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.

Punch the dough, knead for a little bit more to ensure trough distribution. Divide the dough to six small ball. 

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.   

Enjoy with curry, or mint sauce, or tandoori chicken or even on its own. 

Dampfnudeln (German dumpling)

    

    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 is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany, Austria and in France. 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 this recipe as reference. 

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. 

    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. 

    Im planning to try the recipe again, but to be steamed in two batches...or maybe half the dough..?

Ingredients:

Dough:

3 cup AP flour

1/4 cup of sugar

1 1/2 packet of yeast

1 teaspoon salt

1 cup milk

1/4 cup butter

2 eggs

Poaching liquid:

1 cup milk

3 tablespoon butter

1/4 cup sugar (less or none if you are planning to enjoy the dumpling savory)

1 teaspoon salt (if you enjoying savory)

Method:

Knead the dough until the dough stick to itself better then it sticks to your hands.

Put in a big bowl, cover and left to rise for about 1 hour. 

When it has double in size, knead a bit more, the divide the dough to fist sized balls. 

Put the balls in a large frying pan and cover. Let rise for about 15-20 minutes.

Warm the poaching liquid before adding to the proved dough. 

Cover and steamed on a small heat for about 15-20 minutes. Don't open the cover or you risk the dumpling to shrink. 

Enjoy with jam and custard if you like it sweet, or you can also enjoy it with curry like I did. 

cream maceroni inspired by 5ecret recipe

 

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. 

Ingredients:

2/3 pack of elbow pasta (boiled- a minute to reach al dente)

3 clove of garlic (mince)

shrimp stock

1 tbsp dried shrimp (soaked and blended or crushed)

1 cup of mushroom (shred)

1 tbsp chili flakes

1/2 tbsp thyme

1 1/2 cup milk

salt to taste

3 slice of cheddar sandwich slice

1/3 cup of mozzarella cheese

Method: 

1) Saute garlic and dried shrimp until fragrant.

2) Add the stock. Let it boil until nearing dry. 

3) Add the mushroom, chili flake and thyme. Cook until tender. 

4) Add the pasta and milk, mix and let cook for 2-3 minutes.

5) Add the cheddar slice and salt to taste.

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. 

7) To be enjoy warm. 😊

Tomato bread

It's been awhile since I last made my sundried tomato bread. Honestly I so 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..

ingredients:

3 1/2  cups apf

1 1/2 tbsp sugar

1 package active yeast

1/2 tsp salt

1/4 cup shredded cheddar

1/4 tsp dried oregano

1/4 tsp garlic powder

 1/4 tsp dried thyme

1/3 cup tomato puree

1 cup water

1 tbsp olive oil

Methods:

1) In a saucepan; heat tomato puree, water and oil. Set aside.

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. 

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. 

4) Leave in a oiled bowl and cover. Let to prove until double the size ( for about 50 min)

5) Knead for about 5 min, shape the dough, put in the bread pan and let it prove for another 40-50 min 

6) Bake for about 30 minutes.

No bake peach cheesecake

 

Since my daughter starting to star my videos, 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.

Ingredient:

Crust:

7-10 piece of digestive or marie biscuit

2 tablespoons of sugar

70g butter

 

Cake:

500g cream cheese

¾ cup of fine sugar

1 small box of cream (about 200 ml)

5 peach halves (pulverised)

1 teaspoon of vanilla

Orange food coloring (optional)

1 small pack of agar-agar (8-10g)

1 cup of water

 

Decoration:

Jelly or konyaku (prepare as instructed on packaging)

Peaches halves (cut to preference)

 

 

Methods:

Prepare the crust:

Crush the biscuit to preference. I prefer the biscuit some big pieces, some prefer it finer.

Add the melted butter and sugar.

Mix thoroughly

Pour into prepared springfoam pan that have been layered with cling film

Packed the biscuit using the base of a clean cup (or anything else that flat bottomed)

Put in fridge to solidify.

 

 

Prepare the agar-agar:

Pour the agar-agar powder in a saucepan.

Add in water and let it bloom for about 5 minutes

Melt on a small flame just before adding to the cheese base

 

 

Cake:

In a mixing bowl, put in the cream cheese and sugar. Beat until somewhat fluffy

Add in cream, crushed peach, and vanilla. Continue beating until fully incorporated

Add the hot agar-agar slowly while beating.

Pour the cheese base into the prepared cake pan

Put into the fridge to cool for at least 4 hours

 

Decorating:

Cut the peach halves to your liking and arrange it on the cake as your preference.

Pour prepared jelly or konyaku to solidify the arrangements.

Chill to set.

Chocolate cake - minus the egg

 

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 video.  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 recipe I've decide to use and I do not regret one bit..

Ingredients:

2 cups sugar

3 cups all purpose flour

2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa powder

2 cups water

1 teaspoon vanilla essence

1 cup vegetable oil

2 tablespoon vinegar. 

Methods:

Preheat your oven to 175 C and prepare your baking pan.

Mix all your dry items in a  bowl

Mix your wet ingredients in another bowl

Mix both of the wet and the dry ingredient until fully incorporated. 

Bake for about 40 minutes or until the toothpick inserted at the center comes out clean. 

karipap sardin

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..

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 karipap. 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.

Ini resepi karipap sardin saya

Bahan-bahan inti:

Sebiji bawang besar, dihiris halus

Sebiji kentang, didadu kecil atau disagat

Sebatang lobak merah sederhana besar. didadu kecil atau disagat

1 sudu besar serbuk kari ikan

1 sudu besar sos tiram

1 cawan besar air.

1 sudu besar cili boh (pilihan)

Ikan sardin dari setin besar sardin, dibuang sosnya dan dihancurkan

Garam dan gula secukup rasa. 

Kaedah siapkan inti:

Tumis bawang, lobak dan kentang hingga bawang lembut.

Tambahkan air, biarkan atas api kecil hingga air kering.

Tambahkan kari yang telah dijadikan pes dan cili boh .Tumis.

Tambahkan sos tiram.

Masukkan sardin dan tambah garam dan gula secukup rasa. 

Bahan-bahan kulit karipap:

850g tepung gandum

1 sudu besar garam

1 sudu kecil gula

1/2 cawan mentega

1 cawan minyak sayuran

+- 1 cawan air

Kaedah menyediakan kulit:

Campur bersama tepung, garam dan gula.

Di atas api kecil, cairkan mentega bersama-sama minyak

Tuang minyak ke campuran tepung tadi dan gaul rata. 

Tambahkan air sedikit-sedikit sambil menggaul doh hingga mendapat kelembutan yang dikehendaki. 

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. 

Creamy tuna pie

 

Upon eating my chicken mushroom pie, my tuna avid father requested for tuna pie...

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 this recipe as my referral to make my pie. 

Ingredients:

2 tbs butter

2 tbs cooking oil

3 cloves of garlic, chopped

1 small onion, chopped

2 tbs all purpose flour

3 cups of milk

1/2 cup corn, drained

4 piece cheese

2 can tuna or 1 can tuna & 1 can sardine, drain, rinse and flaked.

salt pepper to taste

puff pastries, thawed

Methods:

Preheat the oven to 175C.

Melt the butter with the oil in a pan. Saute the onion and garlic until fragrance. 

Add flour and stir until cooked. About 2 minutes.

Turn off heat and whisk the milk little by little until creamy. 

Add the tuna, corn and cheese. Mix carefully.

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. 

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. 

chicken and mushroom pie

CHICKEN AND MUSHROOM PIE

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. 

Ingredient

pie crust

3 piece of boneless chicken breast (small cube)

500g button mushroom (sliced)

1 onion (sliced)

2-3 cups of chicken stock or 1 cube of chicken stock

3 tbs oil

2 tbs flour

1/2 cup cream

1 tbs thyme

a pinch of salt; or to taste

1/2 tbs black pepper or garlic pepper

water ( as needed)

gravy:

100 g butter

1/2 cup flour

1-2 cup of chicken stock or 1/2 cube of chicken stock

1/2 tbs thyme

salt and pepper to taste

Methods:

Heat the oil on a frying pan. Sear the cubed chicken. Remove from the pan and set aside.

Saute the onion until soft and slightly caramelized.

Add in the mushroom, saute until soft. Stir.

Add the thyme and black pepper. Stir.

Add the flour and let it cook for awhile. Stir.

Add water and chicken stock. Stir. 

Add salt.

Add cream and stir until smooth.

Prepare the pie crust, it is better to do a blind bake before putting in the filling. 

Cover, put on an egg wash and bake until golden. 

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. 

 

Peanut butter cake

 

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 one 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. 

Here are the recipe:

Ingredients:

CAKE
2 cup Flour
2 cup Sugar
1 tsp Baking Soda
1/2 cup Milk
2 Eggs
1 tsp Vanilla
1 cup Water
1/2 cup Butter
3/4 cup Peanut Butter

FROSTING
1/2 cup softened Butter
1 cup Peanut Butter (or chocolate spread or peanut butter-jelly combo)
3 tbsp Milk
2 cup Powdered Sugar

Methods:

Cake

Preheat oven to 175 C.
Grease a 9×13 baking dish with butter. Dust with flour to prevent sticking.
Whisk together flour, sugar, and baking soda in a large bowl.
Add milk, eggs, and vanilla to bowl.
Beat mixture at low speed until blended.
Add water, butter, and peanut butter to a saucepan.
Heat over medium heat stirring frequently until blended (about 5 minutes).
Add peanut butter mixture into flour mixture.
Stir until batter is well mixed and pour into prepared dish.
Bake about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool.

Frosting 

Cream together the butter and peanut butter (or chocolate spread for my case).
Slowly add in the sugar, if it gets too thick then add a little milk to thin.
Continue until all of the sugar is in and the frosting is blended to the right consistency.
Spread frosting over cooled cake.