Thursday, May 28, 2009

Tri-Colour Butter Cake


Based this recipe from Kentucky Butter Cake at All Recipes. The original comes with butter syrup that can be poured onto the cake while it is still warm, however since I transformed the plain butter into three color cake, I have omitted the sauce. The cake is certainly moist and very tasty treat indeed. The story goes that two of my nephews were at home and asked to if the can help Auntie to bake a cake. So, me being the nicey Auntie, prepared the batters and they decide what colour to use in the cake, hence the combination of colours.They sure had fun mixing the colours and fixing the batter into the pan albeit the batter was a bit overdone and didn't rise as much when baked. But the ephews really had fun and eat almost half of the cake too. Once a while do ask your kids to join in the baking exeperience and the will cherish the memories. The cake is quite huge that I had some leftovers of the batter that i baked into cupcakes.
Ingredients
3 cups unbleached all-purpose flour (*sieve)
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
Food colouring of your choice.

DIRECTIONS
1.Preheat oven to 180 degrees C. Grease and flour the baking pan.
2.In a large bowl creamed the butter and sugar till light and fluffy, Add the egg one by one and continue beating until throughly mixed. Add the vanilla essence.
3.Fold in the fliur alternately with the buttermilk until both are finished. Mix well.Do not overbeat at this point.
4.Divide the batter into 3 equal parts. Add the colour as you like.Pour batter into prepared pan.
5.Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.

p/s:food tasted better cooked by your loved ones

Wednesday, May 27, 2009

Puding Roti Dan Sos Kastad


Kekadang tekak terasa nak makan yang lembut2 dan menyejukkan, layan2 blog jumpa plak citer pasal puding roti kat blog Inahar tuh, cam menarik. lagi pun ader belen2 roti 2 hari lepas dan roti hot dog buns (belen buat roti john). Periksa semua2 bahan semua ok, jadi campurkan semua jer ( cream of corn dan papaya kering tuh kira nak menghabiskan stock sebelum expire). Kalau check dekat Joyof Baking, puding roti yang kira original nyer pakai 4 biji telur (besar) dan 1 cawan gula dan dipukul sehingga pekat. Penulis juga mencadangkan agar puding roti dibakar menggunkan kaedah "water bath" untuk mendapatkan puding yang moist dan enak. Cuba tgk kat sini yer untuk info yang lebih lanjut. Sementara tuh jemput makan yer..

Bahan-bahan
Bahan A
300 ml susu segar/fresh milk
1 kotak santan (200ml)
8 keping roti or apa2 plain buns


Bahan B
4 s/b gula halus
2 s/b butter - cairkan sebentar atas api
2 biji telur ayam
1 sudu teh esen vanilla
1 s/b tepung jagung
1/2 tin krim jagung
1/2 cawan buahan kering-
(saya guna dried papaya jer(nak mengabiskan stok)
Bahan C-kuah
1 tin susu cair
2 s/b tepungkastad
2 s/b gula
Cara-cara
1.Campurkan santan dan susu dan pukul mesra.
2.Hancurkan /koyakkan roti dan rendam dalam campuran santan/susu selama 1/2 jam
3.Kacau dan gaul rata bahan B. Tuangkan ke dalam loyang bersama dgn bahan A yg telah direndam.
4.Bakar dalam suhu 180'C selama 30 minitatau sehingga masak. Biarkan sebentar sebelum disejukkan dlm peti sejuk.
5.Gaulkan bahan sos kastad. Panaskan dengan api perlahan sampai naik wap dan ketepikan. Bila dah sejuk masukkan kedalam peti ais. Sedap dihidangkan ketika sejuk.Nyummmm...










p/s puding roti nih sangat versatile, boleh letak apa2 bahan tambahan untuk menyedapkan macam kismis ,buah-buahan atau pun buahan2 berkaleng.

Tuesday, May 19, 2009

Pineapple Upside Down Cake


Did you know that this cake is considered a classic in the US. Not only it tasted good but it is definitely a breeze to prepare and bake. Presentation wise it will win hands down without additional touch-up with great colours too, thanks to the yellow of the canned pineapple rings and the redness of the cherry. Originally this cake is baked in an iron skillet, and as time progress it is baked in the oven but still very much retain the original recipe. There are many version of upside down cake too, substitusing the pineapple with other types of fruits like apple or peaches. Here's some trivia info about this cake :-

"The classic American 'Pineapple Upside Down Cake' dates to sometime after 1903, when Jim Dole invented canned pineapple. The Hawaiian Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, with judges from Fannie Farmer's School, Good Housekeeping and McCall's magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year. Over 60,000 recipes were sent in, and 2,500 of them were for Pineapple Upside Down Cake. So it is obvious that between 1903 when canned pineapple was first available, and 1925 when the contest was held, Pineapple Upside Down Cake had become a very popular item. The Hawaiin Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular." - adapted from Food facts & Trivia.

This particular recipe is adapted from Chef Wan's Simply Sedap Cookbook. I specifically made this during Mother's day recently for our family celebration at home and was definitely well recieved.

PINEAPPLEE UPSIDE DOWN CAKE
Bottom Layer
¼ cup butter
½ cup brown sugar
8 pineapple rings
6 whole glace cherries

Top Layer
2 cups cake flour (ran out of this use, all purpose flour instead)
2 teaspoon baking powder
¼ teaspoon salt
½ cup butter, softened
1 cup castor sugar
2 eggs
2 teaspoon vanilla essence
1 cup pineapple juice
Method:
1. For the bottom layer, grease a 22-cm cake pan with the butter and sprinkle brown sugar on the base. Arrange pineapple rings in a single layer over the sugar and place a cherry in the centre of each pineapple ring.
2. For the top layer, sift together flour, baking powder and salt. Set aside.
3. Beat the butter and sugar until fluffy. Beat in sifted ingredients, eggs, vanilla essence and pineapple juice.
4. Pour the batter over the bottom layer and bake for 45 minutes at 175° Celsius. The cake is done when a skewer inserted in the centre of the cake comes away clean. Cool in pan for about 10 minutes before turning cake onto platter.

Friday, May 15, 2009

Agar-Agar Longan




Sekarang nih cuaca yang tak mementu , kalau waktu panas tuh sampai tidur malam pun tak lena , berpeluh sakan..( terfikir lah time nih nak pasang aircond). Waktu2 begini mood nak masak2 tuh pun sangat lah berkurangan nyer.Al-kisahnya bondaku ada undangan untuk kenduri tahlil kat rumah menantu nyer. Cadangan asal nak buat kek, then pikir cuaca panas nih sedap gak tekak makan yang sejuk2 dan tak payah di kunyah kan. Dan yang paling senang ialah puding atau agar-agar. bahan pun tak banyak dan masa nyer pun tak panjang. Asanyer guna laici dalam tin, sebab masa tuh nak menhabiskan setin longan kat rumah nih, jadilah puding longan jer. Kasi leatk gincu merah sikit campur susu cair ideal tuh jadi lah kaler pink. Resepi asal pakai 2 cawan gula, tapi pakai 11/2 cawan nih pun dah kira terlebih manis, so elok lah dikurangkan gula tuh untuk kesihatan gamak nyer..

Bahan-Bahan
sebungkus agar-agar serbuk (guna cap Swallow-10g)
11/2 cawan gula
5 cawan air
1/2 susu cair
pewarna merah (jika suka)
1 tin buah longan (laici pun best gak)

Cara:
1. agar-agar dimasak besama 5 cawan air sehingga ianya cair sepenuhnya.
2.kemudian masukkan gula, dibiarkan cair danmendidih sebentar kemudian masukkan susu cair. kacau sehingga sebati, biarkan mendidih sedikit. tutup api .
3.Asingkan longan dari sirap nyer, dan masukkan beberapa biji longan kedalam bekas acuan. Tuangkan agar2 tadi dan biarkan ianya beku. Sejukkan sebelum di hidang.
4.gerenti sejuk jer lalu kat tekak.

Tuesday, May 12, 2009

Rolled Pancake with Coconut Filing @ Kuih ketayap



Typically Malaysian kuih will consist of these few ingredients such as coconut milk, screw pine leaves, and palm sugar as popular ingredients and various starches like rice flour, glutinous flour, corn flour, tapioca flour and wheat flour.These teatime treats are usuallybite-sized sweet delights , to name a few commong ones such as Kuih Karipap, Kuih Dadar, Kuih Lopis, Kuih Lapis,Kueh Koci and plenty more. Some of these kuih are steamed, some are fried and some are baked.
Kuih ketayap or Kuih dadar is basically a pancake with filing, the pancakes are a bit bland but is complement by the sweetness of the coconut filling to make a delicious treat. For the adventourous perhaps you can be creative and invent your own filing too. Maybe you can add some red beans paste, peanut butter ot cream cheese even. Endless posibilities!
This recipes here is adapted from Kak Hanieliza webpage.
For the pancake:
1/2 cup coconut milk/or fresh milk
1 cup juice of screwpine leaves air [blend 5 crewpine leave + 1 cup water air and sieve]
1 eggs
1 cup flour
2 teaspoon cooking oil
a pinch of salt
green coloring ( if you like, i omit this)

For the filling :
1 cup palm sugar
1/3 cup sugar
500g freshly grated coconut
Screwpine leaves (daun pandan)

Method :

1. Combine all the ingredients for the filling in a pan and cook on medium heat until sticky . Set asideto cool.

2. Beat eggs and add in coconut milk,screwpine juice, flour, oil, salt and coloring. Let it rest for 15 minutes. If you like, you can sive this mixture for a smoother appearance.

3. Take one scoop of the mixture and pour on a flat pan, preferable a non-stick pan, on medium heat. Pour just a bit of the mixture to get a thin layer of pancake.
4. Remove the pancake once cooked and put the filling in the middle of the pancake. Cover the sides and roll.

Monday, May 11, 2009

Mother's Day Celebration-Hjh. Zainab

On Mother's day on Sunday (10th May), the big family of Hj. Ali and Hajah Zainab organized a get together ( high-teaa session at Kg. Salak). Apart from the eating session, catching up on gossip session, there's also lots of laughter and fun, including photo session. Three generations of the family including the youngest member, great grandaughter, Sharifah Fatin was there to celebrate Mother's Day. My Dad recited the doa and cut the cake ( which I have prepared ), to mark the special day. Laughter was all around when we decided to hold the most romantic couple photography session.Thank you tuan rumah, Pak Long dan Mak Long for hosting the event and the delicious food.
The celebrated couple Mum & Dad! Were coaxed to posed for the special picture!
Cake cutting ceremony with my Uncle, Pak Lang and the sisters (semua nak interframe)!
female power! my sister Ateh and my sisters-in law, beats having high tea at a posh hotel eh..
These two are posing for the most romantic couple pictures..my younger brother and his wife. They definitely win hands-down

The children were having tons of fun on the swing, on the tree house and the garden. including the catch the chicken session.Anak siapakah itu yang tak pernah jumpa ayam weh..
beautiful flower at the fishpondThese is home to several cats ( we are a cat loving family yeah!). Luxury apartment !The beutiful graden setting for out high teaa, complete with tikar on the grass too..

Yours truely with one of my niece,Amira, she's getting bigger and thinner since the last time I saw her infact.

The next generation 2 grandsons + 2 granddaugthers-in law and 1 great grand daughter




Having a fun and relaxing session and lots of laughter too!
The photographers in action, and the spectators are going wild!Next time please bring your laptop too to transfer the big megabytes digital pictures.





The banquet of foods for all.. lakasa penang, roti jala, pengat durian, rojak buah, satay, kuih lopes, kuih koci are some of the spread!

Wednesday, May 6, 2009

Roti Tuna Gulung


Rasanya previous entri dah ada cerita pasal buat roti gulung nih, rasanyer nilah makanan yang paling senang dan lazat (berkhasiat jugak kot?) yang menjadi kegemaran ramai orang Malaysia ini. Senang nak buat untuk sarapan ker, minum petang ker mahupun supper. kalau nak bawak ebkap ke pejabat, siapkan jer waktu malam dan letak dalam chiller, esok pagi2 terus jer goreng panas2 gitu. Inti nyer pun boleh dipelbagai kan letak sardin hancur, telur hancur, inti karipap..heheh... Yang nih pakai tuna in mayaonaise jenama TC Boy jer.Sebab nak makan sorang jer buat lah satu tin yang sedang tuh dapat dalam 7 keping roti, more than enuff for me..

Bahan:
Roti 7keping(Guna Gardenia)
Majerin untuk sapu ke atas roti
Telur 2 biji (dipikul sedikit)
Tepung Gandum + sedikit air
Minyak untuk menggoreng

Inti:
1 tin medium Tuna in mayonaise (apa2 jenis pun ok)
1 biji bawang besar -potong dadu
1biji lada merah/hijau - hiris nipis
Sedikit perahan limau nipis
garam , lada sulah,gula
kalau suka boleh tambah mayonaise lagi ( kalau tgh berdiet tak yah ler)

cara buat inti sardin:
campur semua bahan kecuali perahan limau nipis ,kacau sebati . Perasakan dengan garam dan lada sulah dan air perahan .

Cara buat roti sardin gulung:
1)Gelek roti tersebut,supaya mudah digulung (untuk senang boleh dikukus roti seketika)
3)Letakkan inti tuna , ikut banyak mana suka ler.
4)Gamkan tepi roti dengan tepung gandum yang telah dibancuh sedikit air.
6)Sebelum goreng celup dalam telur . Goreng sehingga kekuningan.
7)Boleh dihidang denagn salad dan tomato potong.

Tuesday, May 5, 2009

Pasta Bakar Dengan Sos Putih


Dah beberape kali nak mencuba buat macaroni bakar, daha lama rasanyer duk dalam list tuh. Carik2 akhirnya jumpa jugak resepi makaroni yang pakai White Sauce nih. Suka resepi nih sebab ader rasa pedas dan lemak..dan rasa keju yang sungguh cheesy itu. Bagi saya macaroni bakar ini adalah satu hidangan yang versatile yang mana kandungannya bergantung kepada citarasa masing2. Boleh juga digantikan dengan makanan laut seperti udang, sotong atau isi ikan. Resepi nih saya ambil dari ResepiNet.
Sumber: Kak Noor Masri

Bahan-bahan
300 g macaroni } direbus hingga lembut toskan gaul dgn sedikit mentega (saya guna fusili yang kaler2 tuh sebab takder stock macaroni)

Bahan inti
500 g daging cincang – boleh juga diganti dgn daging ayam cincang
30 mentega
1/2 labu bawang besar } dicincang
1 ulas bawang putih } dicincang halus
1 sudu kecil garam
2 sudu kecil serbuk lada (suka pedas)
1 sudu kecil lada hitam/lada sulah
½ sudu kecil oregano kering atau parsley kering
1/2 cawan cendawan butang
1/2 cawan mixed veggie
3 biji putih telur (dipukul sedikit)
500 ml sos putih
125 g keju cheddar } diparut

*Kalau suka boleh diletak sosej yang dipotong kecil

Cara membuat
1. Panaskan mentega, masukkan bawang besar dan bawang putih.
2. Apabila layu masukkan daging cincang, mixed veggie, garam dan serbuk lada & lada sulah.
3. Masak lebih kurang 15 minit atau apabila air daging kering, kemudian sejukkan seketika.
4. Bila dah SEJUK masukkan telur putih, kacau sebati.
5. Sapukan loyang bersaiz 7x 5 inci dgn sedikit mentega . Saya cuba membakar dalam muffin pan (seperti tertera), dan hasilnya senang untuk dimakan (bite-sized).
6.Campurkan kesemua pasta dgn inti kemudian masukkan kedlm loyang.
7.Tuang sos putih diatasnya, ratakan. Akhir sekali tabur keju parut .
8.Bakar didlm oven pd suhu 180'C selama 30 min atau sehingga keju keperangan
9.Angkat biarkan selama 15 minit sedia utk dihidangkan. Sedap dimakan panas2 juga dengan sos cili.


Sos Putih :
30 g mentega
1 sudu besar tepung gandum
500 ml susu segar
2 kuning telur
125 g keju cheddar } diparut
garam secukup rasa
½ sudu kecil serbuk lada sulah

Cara membuat sos putih:
1. Cairkan mentega dgn api yg perlahan, masukkan tepung gandum kacau sehingga sebati.
2. Masukkan susu kacau (whisk) dgn menggunakan pemukul telur sehingga sebati.
3. Panaskan sehingga mendidih sambil sentiasa dikacau supaya tidak bergentel.
4. Masukkan garam dan lada sulah secukup rasa.
5. Tutup api, sejukkan sedikit baru masukkan keju parut & kuning telur. Kacau sebati ketepikan



Newer Posts Older Posts Home