Tuesday, September 23, 2008

Roti Gulung Tuna

Nih resepi cam biasa bulan-bulan puasa nih mengidam yang macam-macam jer. Selalu letak inti sardin so kali nih letak tuna mayo ( yang dalam tin tuh) then letak bawang ebsar, serbuk lada and bell pepper, makan satu pun dah cukup mengenyangkan.
Roti 6 keping ( pakai Gardenia)
-tak buang tepi pun, then roll bagi nipis
Hot mayonnis tuna ( TC Boy or ayam brand)
bawang besar - didadu
bell pepper-didadu
serbuk lada ( kalau nak lagi pedas)
- gaul semua bahan2 inti hingga mesra dan letakkan keatas roti sebelum digulung kemas.
1 biji telur - saya guna pastry brush sapukan telur kat roti sebelum digoreng.
Dah siap hidangkan dengan slices of tomato or cucumber, makan panas2 pun sodap.

Wednesday, September 17, 2008

Biskut Coklat Chip Along

Along Rina ialah anak buah perempuan yang paling tua from 27 ( last count) orang anak2 buah. Sebelum puasa baru jer bertunang so sekarang tengah belajar masak-mamasak. Untuk raya nih dier request induk dier ajar coklat chip cookies nih, dah siap terus bungkus 2 tupperware balik Gombak ( alahai). Resepi nih tak manis sgt ( at least for me) dan boleh dicampur dengan berbagai kekacang pilihan. Anak-anak buah ku nih tak pakai makan nuts dlm cookies so kenalah letak hirisan badam dgn coklat chips jer. resepi adapted from Kathy at allrecipes.com and diolah mengikut selera ku.

1/2 cwn mentega/marjerin, dilembutkan
½ cwn shortening
1 cwn gula castor
½ cwn gula perang
2 biji telur
2 sudu kecil vanilla extract
2 cwn tepung gandum
2/3 cwn serbuk koko
3/4 sudu kecil baking soda
1/4 sudu kecil garam
¼ sudu kecil serbuk kayu manis
2 cwn chocolat chip ( kurang manis)
1/2 cwn walnut dicincang or atau sebarang kekacang pilihan

Panaskan oven ke 350 degrees F (175 degrees C).
Pukul bersama mentega, shortening, gula, telur, dan esen vanilla sehingga kembang. Gaul bersama tepung, serbuk koko, baking soda, serbuk kayu manis and garam; campurkan ke dalam adunan mentega hinga mesra. Tabur coklat chip dan kekacang dan gaul lagi. letakkan ke dalam baking tray menggunakan sudu teh kecil. Bakar selama 15 .Sejukkan seketika sebelum dialih ke atas derai , simpan dlm bekas kedap udara.

Dinner at Aunty Aini (Jln Salak)

Me and Mr. G loves to explore places to eat be it dinner or lunch or tea. When he came down to Nilai our usual haunt will be at Aunty Aini situated on a roadside at Jalan Salak. Its a garden style cafe with lots of palnts, flowers , trees and some ponds with fish. ITs quite quaint and rustic feeling, suitable for a relaxing dinner. No blaring music as background or noisy big LCD tv. Though the prices is a bit expensives from the usual tomyam eating places , its compensated by the good food and ambience. The place is owned and ran by a couple with several staff. The owner cum cum cum everything fondly called as Aunty Aini (hence the name of teh place) is a friendly and talktive hostess. Since we are regular customers, she will usually stopped by our table and have a quick chit chat, we even have our usual table reserved everytime we are there. Aunty Aini serves a good selection of both local and western food. Their menu consist of items like ikan jenahak/merah asam pedas, udang or sotong sambal with petai, gulai tempoyak ayam kampung even daging salai. All freshly cooked (heavenly). The western menu aint too bad either the place serves lasagne, wild mushroom soup (i love this), assortment of pizzas, chicken chop , just to name a few. I will post some pictures of these menus when I have the time.

Yesterday, we decide to have our berbuka there, so after work i went there to make booking , since the place is quite pack during this time and to order ahead our fave dishes. Came back at 7.10pm just as our dishes arrived ( see pics). Te spread is enough for 3 people , ithink but then Mr. G usually asked for two portion of rice and everthing( sometimes). We ordered ikan jenahak masak asam pedas, udang sambal with pedas, gulai lemak tempoyak telur itik, kangkung goreng belacan, this came with side dish of ulams ,sambal belacan and some kurma. Mr. G added a bowl of bubur pisang and some fruits. It does sound a lot for two person, right. The funny thing is we finished all the spread ( well actully Mr G did hahaahh).

The asam pedas fish here is excellent be it the jenahak or ikan merah, its not too hot or spicy. Wish Mr. G could have taken a better picture to do justice to the dishes. Alas the lights is just not in our favour.The sambal udang can do with a little more ummphh ( as in spiciness), though they used bigger prawn . here, we had 6 prawns . The menu is adaptable since you can request items which you think they can cooked up ( one of the perks of being a regular customer), thus we ordered telur itik masak lemak tempoyak ( tak pernah org buat hahaha). Usually they cooked lemak tempoyak with udang. The kangkung belacan here is not like the one in other places ( where you got a few strands of actaully kangkung but more batang kangkung), lots of kangkung and a hint of belacan , sehingga menjilat jari.
The bill came up to RM42.15, which is pretty cheap if you compare to other classy eating places. So, if you are anywhere in Salak or Nilai, I would surely recommend to drop by this place.

Tuesday, September 16, 2008

Biskut Badam

Tahun nih, my resolution ialah "tak payah beli biskut raya", so nak kena buat semua biskut yang aku suka makan. Untuk permulaan hari tuh dah try buat biskut bunga cina dari resepik.nor..haha tapi jadi bunga kembang semangkuk plak semua kelopak bunga dah mekar teramat ( patah semangat kejap). Then dah buat biskut sarang semua dah pun habis buat bekal kat anak2 buah, definitely nak kena buat second round nanti. So ahad baru nih since the eldest niece ader kat rumah buatlah project biskut badam nih. Sebenarnya badam campur gajus sebab ader gajus yang lebih ader org bagi balik dari langkawi, dari membazir just grind skali ngan badam dalam adunan biskut.
13/4 cwn mentega
3/4 cwn gula pasir
*3 cwn tepung gandum
*1/2 cwn tepung jagung * diayak bersama
100g badam kisar
100g hirisan badam
2 biji kuning telur
1.Gula dan mentega digaul rata
2. masukkan tepung gandum dan jagung sedikit demi sedikit, gaul hingga sebati
3.Masuukan badam kisar dan terus uli hingaa menjadi doh yang agak lembut
4.Terap ikut acuan sendiri,sapukan kuning telur dan susunkan badam hiris
5.Bakar sehingga 20-25 minit dlm 175 celcius.

Chocolate Oil Cake

Last Friday my eldest sister-in-law called up asking to bake a surprise birthday cake for my brother 53rd birthday, nothing to fancy since it will just be a small family event. The daughter however requested it to be her alltime fave chocolate cake instead ( well, saves me the trouble of thinking what type of cake to bake). So after berbuka we had a cake blowing competition ( alas there's only one candle). Atually it was my first time decorating cake using butter cream, and it turned out a tad too sweet. But the nieces and nephews just gobbled it up. Thank God!.

The recipe is from Allrecipes.com which I had tweaked a little to suit my taste. It is a simpel cake that is moist and chewy , best of all it does'nt need eggs or butter. Excellent since it can be done in a jiffy.

1 cup white sugar
1/2 cup brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Wednesday, September 10, 2008

Marble Cheesecake

This cake was done quite sometimes back, I like cheeesecake a lot but when you are the only eating at home, its a gargantum task to finished the whole cake. More often it will be distributed to my much grateful officemates. I like plain bake cheesecake with sourcream, which add an extra creaminess. However, for thsi I play around with chocolate for the marbled effect.However, the marbled effect did not really materialized as hoped :( ( will work on this).This was taken form Amy at allrecipes.com

1 1/2 cups crushed digestive biscuit
6 tablespoons butter, softened

2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Blueberry filling

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream.
Remove 1 cup of cream cheese mixture and combine with melted chocolate.
Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.

Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, top with blueberry filling and serve.

Spaghetti & Meatball

I have been hankering for spaghetti and meatballs since last week. Usually during the normal days ( not the puasa month), I would have dropped by at the nearest Secret Recipe for this treat ( althought their spaghetti is not the best but can do lah). This time however I thought I might as well cook it to my taste which include the spaghetti bolognese being a bit spick ( I add some blend chilies) into the sauce. The process took several days to complete, believe it or not. The reason is that I always ate rice for berbuka and afterwards I always felt to full to complete the task hahah.. day one 1 , i complete the meatball, roast in the oven ( i like roasted better than fried) and store in the freezer.Day two finally managed to get some mixed veggie, minced chicken again for the sauce and in the fridge they go. Finally yesterday managed to complete the task after Isyak, hmmmmmmmmmmmmmmm.....

I confessed that i cheated using shorcuts including using the Maggi spaghetti bolognese premixed sauce and canned tomato puree also, add some minced big onions, chopped garlic and the minced chicken or beef, and my blended chilies, of course you have to throw in the additional italian herbs I use mcCormik mixed herbs and thyme. Once the suce have been shimmering a while just throw in the meatballs,add some black pepper and walaaaaaaa spaghetti bolognese my style. Enjoy! ( i was out of parmesan cheese arghhhhh!!!)

Biskut Sarang Semut

Biskut sarang semut nih kena request oleh anak sedara , yang kena hantar pergi sambung study ke beijing Foreign University baru-baru nih. So dier nak makan sebanyak kuih2 raya yang boleh , especially his favorite coklat chips ngan sarang semut. kesian Abg Long berpuasa ngan beraya kat Beijing tahun nih. Bila berbuka puasa ramai yang balik, last last tinggal ler setengah balang jer untuk yang tukang buat, sah minggu depan nak kena wat lagi plak. Resepi nih my Ateh yang bagi untuk 2 adunan terus.

375 gram butter/mentega
2 biji kuning telur
1 cawan gula kaster
4 cawan tepung gandum
1 cawan tepung kastad
1 cawan tepung jagung
2 sudu teh esen vanilla
coklat rice

  1. Ayakkan tepung gandum, kastad dan jagung bersama.

  2. Pukul butter dan gula hingga berkrim dan putih, ,masukkan esen vanilla , kacau lagi, kemudian masukkan kuning telur dan kacau mesra.

  3. Tuang tepung sedikit demi sedikit sambil diuli sehingga mendapat doh yang agak lembut.

  4. Ambil sedikit adunan, dan sagatkan menjadikan uraian yang pendek-pendek.

  5. Sudukan adunan yang disagat kedalam paper case ( supaya nampak macam sarang) dan hias dengan coklat rice.

Sorang anak buah tanya kenapa tak boleh pakai kaler lain asyik coklat rice, mak nyer cakap nanti bukan lah sarang semut. Dier kata letak lah gula yang merah-merah leh jadik semut merah...hahhahahahaah.. DUhhhh..tak terjawab den dah. Gambar kat bawah heheeh setengah balang jer yang tinggal untuk den !

Monday, September 8, 2008

Brown Sugar Butter Cake

Buttercake is the simplest and most endering cake to many, as such it has been realized into many forms and variations. As such I have adapted this from allrecipes, Susan ButterCake. However, I have subbed the quantity of brown sugar with the white sugar so the cake came out sort of a brownish colour also it was less sweet.

The original recipe as below makes quite a sizable cake, I i have halved the quantity to fit an eight inch cake pan. The butter sauce helps to make the cake more richer and full of flavour. I have also add cinnamon to the sauce . Some might like their piece of cake to be iced with icing or topping but i prefer mine plain so I can fully enjoy the richness of the cake, or maybe with a dah of icing sugar on top. Delicious!

3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1/2 cup white sugar
4 eggs
2 tablespoons vanilla extract
1 cup sour cream
1 cup white sugar
1/2 cup butter
1/4 cup water
1 tablespoon vanilla extract

Cinnamon powder

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.

Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.

To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla and cinnamon powder over medium heat until sugar dissolves, about 10 minutes. Do not boil.

Lemon Poppyseed Cupcake

Resepi diadaptasi dari resepi Mat Gebu punya rumah orange popppy seed tukar lemon poppy seed sebab takder oren, lemon jer yang berlambak lam peti sejuk tuh so jalannnnnnnnnnnnn.. pukul punya pukul pesal cupcake ku tak naik cantek walaupun dah cukup gebu.. sajer letak lebih lemon so terasa masam2 manis plak.. nih kalau anak-anak buah yang kecik2 nampak ader yangitam kecik2 dalam kek diaorang akak cakap " induk letak lada hitam yer dlm nih"..huhuhu..layan jer lahhh.. resepi copy dari rumah cik mat gebu yer..
Bahan-Bahannya :
125 g marjerin/butter (boleh guna butter biasa)
125 g gula perang
1/2 camca teh ovallate
150 g tepung gandum
1 camca teh baking powder*
2 biji telur gred
A15 g popy seed (biji kas-kas)
1 biji lemon, parut kulitnya dan perah jus
Cara membuatnya :-)
1. Panaskan oven pada suhu 170C. Putar mentega, gula perang dan ovallate hingga putih, masukkan telur satu persatu dan terus putar hingga kembang. Masukkan parutan kulit lemon, gaul rata.
2. Satukan tepung yang telah diayak bersama popy seed dan gaul rata. Pada kelajuan sederhana, masukkan tepung berselang seli dengan jus lemon hingga habis. Gaul rata.
3. Sudukan ke dalam muffin cup, atau paper cup yang dialas dalam muffin mould , 3/4 penuh. Buat hingga siap dan bakar 12- 15 minit. Sejukkan atas jaringan sebelum dihidangkan.

Thursday, September 4, 2008

Vanilla Cupcake

Inilah hasilnye cupcake orang malas ... cupcake sedap tapi hiasan tuh pakai letak jer sebab nak cepat. Letak icing orange then letak gula kaler-kaler, anak-anak buah pun sukalah makan, next dah cakap nak coklat cupcake ngan goey goey coklat plak....

resepi ambik dari website http://www.joyofbaking.com/ jer sebab mood tgh malas nak timbang2 so sukat pakai cawan ngan sudu jer.. meh layan.

Vanilla Cupcakes
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
1.Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
2.Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
3.In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4.Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

5.Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
Makes about 12 cupcakes