Monday, April 27, 2009

Classic Boiled Fruit Cake -Steamed




My mother fave when it comes to cakes is the simplest butter cake without any colours or additional ingredients ( whereby yours truly would love to heap extra of everything onto the cakes), also she likes Fruit Cake but not the really sweet ones. (unlike me, who has a really sweet tooth hahah). So , since I have several boxes of unused dried mixed fruit (Nona Brand) in the pantry, raisin ( got plenty of this) and dried diced papaya ( bought it on a whim hahha). Thumb through my fave book of CAKES and decided to used this recipe for my 1st try. Originally the recipe called for the cake to be baked in the oven, but I decide to steam mine instead, my mother prefer the cake to be really soft..here's the recipe.
Ingredients
11/4 cup self raising flour
11/4 cup plain flour
250g butter
1 cup brown sugar
2 cups mixed dried fruit ( i added some dried diced papaya too)
11/3 cup pitted prunes chopped ( I sub with dates)
11/4 cups orange juice (originally recipe use port)
1/2 teaspoon soda bicarbonate
2 teaspoon mixed spice
2 eggs , lightly beaten

1. . Put the steamer to boil. Line base of tin with greaseproof paper. Sifted the flours and mixed in the mixed spices.
1, Combine butter, sugar, dried fruit, prunes and orange juice in medium pan. Stir over low heat until butter has dissolved. bring to boil and simmer, uncovered, for 5 minutes
2.removed from heat, stir in soda and set aside to cool. Add eggs and mixed well. Pour the mixture onto the sifted flours.
4. Pour mixture into prepared tin; smooth surface. I steamed the cake for 3 hours and leave the cake for about half an hour in tin before turning out. To ensure that the droplets of vapour on the lid of the steamer does not end up in the cake, would be advisable to used aluminium foil to cover the cake while steaming.
5. If you prefer to bake, bake to about an hour and 30 minutes at temperature 180 Celsius.

Wednesday, April 22, 2009

Makan Malam di Aunty Aini's

air teh o untuk aku, ais kosong untuk teman (sebenarnya 2 gelas )nak tunjuk hanphone baru yang canggih gamak nyer yer teman.ikan jenahak masak cili api dengan pucuk paku. Best woo!

kailan ikan masin, rasa yang nih tak berape best..lai kali tukar dengan kankung belacan cam selalu. sayang tak habis pun sayur nih.


telur dadar ( satu kemestian ) dan sambal sotong dengan petai ( petai teman jer yang makan, aku tak reti makan pun).

lagi skali layan makan malam kat aunty aini, nak wat cam ner,tempat peberete untuk makan2, borak2 dan soak in the environment.. anyway kat auty aini dah buat renovation baru2 nih so marilah layan gambar2 makanan kita orang dan suasana kat aunty aini tuh.. first time kita orang try ikan jenahak buat masak cili api ngan pucuk paku..best woo.. dan seperti biasa telur dadar mesti ader gak tuh, sambal sotong ngan petai dan petai ikan masin.. licin..alhamdullilah..


aku-tak kisah walaupun makan seorang, facts of life..

Tuesday, April 21, 2009

Lemon Yogurt Ring


This recipe is sourced from Barefoot Contessa's Lemon Yogurt Cake. This recipes differs a little from the orange yogurt cake I have posted earlier . I added some poppyseed to this cake, for extra crunchiness ( its is a birtyhday cake for one of my sis-in law). Well, I am not much when it comes to decorating especially a bundt cake. So i just used leftovers of some cream cheese icing..hahah..anyway..the taste is better than the appearance.But using a bundt pan, you will have a perfectly cut cake in rounded slices..dont you think so. The original recipe comes with lemon glaze.,which I opted out. Next time I shall try to bake it in a rounded pan and test my decorating skill with buttercream.

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoon poppyseed
1 cup plain yogurt ( i used mango flavoured :)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla essence
1/2 cup vegetable oil
1/3 cup fresh lemon juice
1.Preheat the oven to 180°C.
2Grease an d flour a 9 inch bundt pan.
3Sift together the flour, baking powder, and salt into 1 bowl. Add the poppyseed.
4In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
5Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
6Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Wednesday, April 15, 2009

One Bowl Chocolate Cake


Baru-baru teringat nak buatkan sebijik kek untuk untuk seorang teman, yang dah lama duk menjenguk gambar2 kek2 kat blog aku nih, hari tuh ader jugak aku bagikan belen2 kek carrot yang dibuat untk kawan sepejabat tapi cam tak puas hati jer kan. So satu malam tuh aku gagah kan jugak lah, belek2 carik resepi yang paling senang dimasak, petang tuh dah browse kat AllRecipes.Com cari2 jumpalah resepi coklat cake nih..bahan2 nyer pun semua yang standard2 jer (maknanyer kalau orang yang selalu baking2 nih bahan2 nih sentiasa ader lah dalam simpanan). Carik2 dulang pembakar yang besar sikit tak jumpa pla, so bakar lah dalam dulang 7 inci itulah sebabnyer kek tuh nampak sungguh membukit sekali, siap ader baki2 yang aku bakar dalam muffin cup jadi cupcake (rezeki kawan2 sepejabat jugak). So kalau korang rajin cuba jer lah resepi kat bawah nih. Satu lagi kek nih lebih sedap bila korangdah simpan semalam dalam peti ais, lagi terasa kecoklatan nya. kalau takder gula perang pakai jer gula kaster tapi boleh dikurangkan kepada 11/2 cwn jer..nanti manis sangat..
Bahan-Bahan
1 cwn gula kaster
3/4 cwn gula perang
1 cwn serbuk koko*
11/2 cwn tepung gandum*
11/2 sudu besar serbuk penaik*
11/2 sudu besar baking soda* diayak bersama
1 susu kecil garam
2 biji telur (A)-dipukul sedikit
1 cwn susu segar
1/2 cawan minyak sayur (guna Canola oil)
2 sudu kecil esen vanilla
1 cwn air panas (boiling water)
Cara-cara
1. panaskan oven ke 180 celcius. Alas dulang pembakar dan lengserkan dengan minyak
2.Pukul gula, tepung, serbuk koko, baking powder, baking soda dan garam hingga sebati ( pukul pakai senduk kayu jer pun ). Masukkan telur, susu, minyak sayur dan vanilla, dipukul selama 2 minit. Tuang air panas, kacau seketika.Adunan adalah agak cair. Tuangkkan kedalam loyang pembakar.
3. Bakar selama 40 minit atau sehingga kek tidak melekat bila dicucuk dengan lidi.
4.Sejukkan diatas redai selama 10 minit sebelum dikeluarkan. Hias ikut kerativiti. ( aku sememangnyer fail bab menghias2 nih)

Thursday, April 9, 2009

Orange Yogurt Cake






This is actually adapted from Lemon Yougurt cake, since I am having some oranges that have been sitting in the fridge for quite sometimes.I substitute the lemon falvor with that of oranges. The glaze is optional or you can pour the orange syrup, for a more pronounce flavour while the cake is still warm. The original recipe is from http://www.recipezaar.com/

Ingredients
1 cup butter
1 1/2 cups caster sugar
4 eggs, yolks and white separated
2 teaspoons grated fresh orange rind
6 tablespoons orange juice
1 cup yoghurt
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For Glaze
1 cup icing sugar
2 tablespoons orange juice
3-4 tablespoons yoghurt
For Syrup
1/4 cup orange juice
1/4 cup sugar
3 tablespoons margarine

1.Preheat the oven to 180 degrees Celcius. Grease and flour a Bundt or tube pan.
2.Cream the butter and sugar together until creamy. Add the egg yolks one at a time and beat well after each one is added.
3.Add the orange rind and juice and yoghurt and stir.
4.Sift together the flour, and baking powders .
5In another bowl beat the egg whites and salt till they form stiff peaks.
6. fold the dry ingredients into the butter mix and then add a portion of the egg whites folding in, add the remaining egg whites and fold gently.
7.Pour into the tin and bake for around 45 minutes testing to see it the skewer comes out clean.
8.Leave in the tin itself to cool for around 15 minutes. Then turn it out and cool on a rack.

For Glazing:
Sift the icing sugar into a bowl. Add the orange juice and mix to stir well. Add a little yoghurt at a time just enough to make a smooth mix. Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.

For Orange Syrup:
Place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
When the cake is done, dont unmold, prick it all over with a skewer and pour syrup all over the top of the cake while it is still warm. Wait for about 10 minutes before turning out.

Tuesday, April 7, 2009

Chicken Salad With Pita Bread

Semalam adik aku beli KFC..teringinlah sangat nak makan..beli 3 ketul..makan berdua pun tak habis so..aku pun dapat lah idea nak buat salad pakai belen2 ayam KFC nih..terciptalah chicken salad ku yang tak berapa healthy nih..konon nak lebih berkhasiat sikit ..buatlah ala2 sandwich letak dalam roti pita ( kedai mari, lum ader keinginan nak try buat sendiri huhu).salad cam nih main campak2 jer..terpulang pada selera masing2. Nak lagi best letak lah daun salad dan hirisan timun nipis ( tak buat sebab takder stock lam peti ais da..). dan siap untuk dimakan ketika sarapan pagi..atau tapau untuk makan tengahari.. tapi kalau buat kat rumah seperti biasa aku sorang jer yang makan..sebab parents ku..tak layan masakan ala2 tekak mat salleh nih...

Bahan-Bahan:-
Kepingan ayam bakar/roast ( dalam kes ini ayam belen KFC jer)-potong dadu
2 biji kentang- direbus dan potong dadu
Sebatang carrot - dicelur dan dipotong memanjang
Sebiji Bawang besar- didadu
1/2 biji Lada benggal (merah/hijau)-didadu- I omit this
2 sudu besar mayonaise
1 sudu besar mustard
sedikit garam/lada sulah

Untuk Hidangan
2 keping roti pita
beberepa keping daun salad
hirisan timun

cara2:
Campurkan semua bahan dan gaul mesra. perasakan dengan garam dan lada sulah. belah 2 roti pita, letakkan kepingan salad dan hirisan timun, masukkan salad dan sedia dimakan.

Monday, April 6, 2009

Quick and Easy Carrot Cake



Cooking with veggie in a cake? Not any veggie..just the carrots obviously. When it comes to carrot cake, I am a real beginner. Thus , I search for a recipe that is easier to start with. This recipe was adapted from "Cakes : Periplus". The recipe calleds for vegetable oil and lots of grated carrot , as for the flour..instead of the three types that I used here , it can be substitute with 2 cups of regular self raising flour. If you are hankering for something sweeter, upped the amount of sugar to 11/2 cup too.
Ingredients
1 cup vegetable oil ( I used canola oil)
3 eggs , lightly beaten
11/4 cup caster sugar
3 cups coarsely grated carrot
1/3 cup crushed pineapple, well drained ( I use canned cubed pineapple )
2 table spoon sultanas
1/3 cup walnut, coarsely chopped
1/2 teaspoon salt
2 teaspoons mixed spice* ( can be sub with ground cinnamon)
1/2 cup plain flour*
11/4 cup self-raising flour*-sifted all these together
½ cup rolled oat-coarsely chopped in food processer

1. Preheat oven to 180 Celsius. Brush melted butter to a 23cm square cake tin. Line bottom and sides.
2. Using mixer, beat oil, eggs and sugar in a bowl until light and creamy. Add carrot, fruits and walnuts, stir. Using metal spoon, fold in the sifted dry ingredients, salt and oats until just combined
3.Pour mixture into prepared tin and smooth surface. Bake for 45 minutes or until skewer comes out clean when inserted into center of cake. Leave cake in tin 10 minutes before turning onto wire rack. Saved with cream cheese frosting if desired or dusted with sifted icing sugar.

Cream Cheese Frosting
125g cream cheese
½ cup icing sugar –sifted
1 tablespoon orange juice
Using electric beaters, beat cream cheese and icing sugar in small mixing bowl until light and creamy. Add orange juice and beat another 3 minutes until mixture is smooth and fluffy/ Spread over top of cake using flat-bladed knife

Friday, April 3, 2009

COCONUT JAM SLICE


There are many different types of slices, which we enjoyed to bake and savour. The usual kind of slice will of course be the all around favourite, brownies. However, a slice can also be a simple nutty chewy biscuit, creamy yummy chocolate, pastry base, a crunchy crumb base and many variations. I make it a point to try out new recipes now and then. This particular recipes taken from Periplus “Superb Brownies, Cakes & Slices” have been earmarked for quite sometimes, waiting for the project to begin until recently. Like always i tweaked on the recipe a little to suit mine taste bud, brought some to the office and was received with good reviews. Some said it remind them of coconut cookies too. However, the next time I undertake this recipe I will probably add more of the jam for the extra ommphhhh. Enough of endless chatter, there are still few earmarked pages on my recipes books that beg to brought to life....hehhehe..off to the kitchen dear comrades!

Ingredients
For Base:
1 cup plain flour (125g)
½ cup self raising flour (60g)
150 g butter, chopped
½ cup icing sugar (60g)
1 egg yolk
½ cup strawberry jam (150g)
Coconut Topping:
½ cup caster sugar (125g)
3 eggs
3 cups desiccated coconut (270g)

1. Lightly greased a shallow 23 cm (9 inch) square tin. Use non stick baking paper and let it overhang on the two opposites sides. Preheat oven to 180 Celsius.
2. Put the flours, butter and icing sugar in a bowl and gently mixed these together with forks or you fingers until fine and crumbly (resemble breadcrumbs). Add the egg yolk and process until mixture just comes together. Press the dough into bottom of thin, spread thinly and chill for 10 minutes.
3. Bake for 15 minutes, until golden brown. Cool, and then spread with jam.
4. Beat the sugar and eggs together, and then stir in the coconut. Spread over the jam, pressing down with the back of a spoon. Bake for 20-30 minutes, or until lightly golden. Leave to cool then cut into pieces

Thursday, April 2, 2009

Kek Seri Pandan



kenapa saya suka kek pandan..sebab warna hijau ini sungguh menawan..betul tak?? Anyway nowdays the keyword is GREEN.. so eat something green lah. Really the truth was that I need to finish off satu kampit kelapa kering baki2 buat biskut kelapa dulu ( dont asked me the exact date dah lupa, sib baik elok lagi). Kek nih memang sedap dan lembut, kalau nak terasa pandan lagi pakailah pati pandan yang asli( guna daun pandan dan diblend , ambik patinyer). Rasanyer bila guna santan kelapa, yang rasa lemak tuh sungguh menggoda. Pun boleh nak tukar guna susu biasa.terpulang pada kesukaan dan kreativiti masing2 gamaknya. Resepi nih ambik dari blog Puan Zaliana (jopurnal rasa).Dulu pun pernah cuba buat KEK PANDAN resepi yang lebih kurang macam nih, sila tengok di catatan yang lalu yer.
Bahan-Bahan
250 gm butter/mentega (1 buku )
200 gm gula kastor
4 biji telur gred B
250 gm tepung kek/superfine (Tepung gandum biasa pun ok)
100 gm santan segar (guna santan dlm kotak jer)
1 sudu kecil serbuk penaik
1 sudu kecil pes pandan (pandan emulco)
1 sudu kecil pewarna hijau epal
50 gm kelapa kering
1/2 sudu kecil gliserin (lekit cam majerin , kaler oren jernih)
Cara-Cara
1.Panaskan oven ke 180 celcius. Griskan loyang pembakar (saya guna yang bulat 7 inci, dapat dua bekas)
2. Putarkan mentega dan gula hingga kembang dan berwarna krim. Masukkan gliserin dan telur sebiji demi sebiji dan putar hingga mesra dan sebati
3. Masukkan kelapa kering, pewarna dan perisa pandan. Masuk tepung sedikit-sedikit dan berselang seli dengan santan . Gaul secara manual (guna senduk jer). Tuangkan adunan dalam loyang dan bakar selama 35-40 min atau sehingga kek tidak melekat bila dicucuk dengan lidi.