Monday, April 29, 2013

Akok Kedut Kelantan

Intrigued to try this snack when I saw Wendy's post on this, I finally did today
The whole family love it, pretty addictive treat I must say. Not so friendly to the waistline though LOL

 
 
I had 14 pieces following Wendy's recipe. Perhaps I should have poured the batter a little lesser. Mine needed to bake 5 minutes longer, and when cooled, I found they're not dry enough. Should have baked them a little longer
Nevertheless, it's really tasty with great custard like texture
 
What you need:
 
125ml water
150g palm sugar, chopped
2 screwpine leaves, snipped
5 eggs
30g plain flour
1/8tsp salt
200ml coconut milk
 
Method:
  1. Preheat oven to 200degC. Oil muffin pan and put in the oven to preheat together
  2. Bring to boil in a pot water, palm sugar, screwpine leaves and let simmer for 5 minutes. Liquid will be about 160ml
  3. Whisk eggs vigorously (I used hand held mixer). Stir in plain flour and salt. Mix well
  4. Strain in coconut milk and palm sugar mixture. Mix well
  5. Fill in muffin pan til 2/3 full. Bake til golden brown for 12 minutes (mine was 17 minutes)
 
I'm submitting this post to Malaysian Food Fest - Kelantan month, hosted by Gert from My Kitchen Snippets
 
 

Friday, April 26, 2013

THB #16 Rosemary Lemon Polenta Cake

I was in doubt my family would accept this cake so I decided to bake just half recipe and oh my, how wrong I was
Except for the kids, the whole family loved it, including my 'not so easy to please' mum :)
Even though rosemary is an alien plant for her, but she didn't mind the fragrant in the cake at all :)





A beautiful butter cake with lemon and rosemary fragrance. Soft, moist and taste wonderful, too. I didn't mind eating it plain, but drizzling it with lemon rosemary syrup was much better :)



I followed the recipe exactly, except that I reduced the sugar to 1/2 cup (half recipe)
I also replaced buttermilk with low fat yoghurt
For my half recipe, I used 20x10cm loaf pan and it's just nice

The next time I bake this again, I will try lavender instead of rosemary
It should be great, too :)

I'm submitting this post to The Home Bakers hosted by Joyce from Kitchen Flavours
where we bake recipes from the book Coffee Cakes by Lou Seibert Pappas
This recipe was chosen by Angela from The Charmed Cupcake
Please view the full recipe HERE


Wednesday, April 24, 2013

Mac & Cheese With Corn & Ham Gratin

My kids love pasta, hence my excitement when I saw this recipe at Let's Get Wokking
I immediately gave a try and it's so well accepted by my family :)


 
 
So creamy so yummy :)
 



What you need:
(I modified a little)

240g macaroni
200g chopped ham
a few handfuls of frozen sweet corns
8 tbsp parmesan cheese

For the sauce:
60g butter
200ml fresh milk
200ml cream
480ml water
4 tbsp plain flour
200g grated cheddar cheese

Method:
  1. Cook macaroni in salted water according to the package or till just done, pour them in a oven proof dish and set aside
  2. Melt butter in a pan on low heat, gradually add in the flour and whisk till smooth
  3. Turn up the heat to medium low and gradually add in the milk and cooking cream while whisking, repeat the same for the water
  4. Add in the ham, followed by corn
  5. Add in the cheese in the sauce till melted and all has blended in
  6. Pour the sauce over the cooked macaroni, you may mix them
  7. Top it with parmesan cheese
  8. Bake in preheated oven of 220degC til golden brown, about 30 minutes (baking time is shorter if using smaller baking dish)



I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.


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Tuesday, April 23, 2013

Kelantan Cek Mek Molek

I love sweet potatoes. So when I saw Wendy made this, I immediately jotted down this recipe in my to do list for Malaysian Food Fest - Kelantan month
So I finally did this morning, and I really enjoyed it, so was my family, except the kids :P
It's really delicious and addictive, a little too sweet to my liking, though. I'd reduce the sugar filling the next time I make this again :)






What you need:

500g sweet potatoes (weight after steamed and mashed)
100g plain flour
sugar for filling
oil for frying

Method:
  1. Mix sweet potatoes while still hot with flour til well blended
  2. Weigh into 30g dough each and shape into balls
  3. With hands lightly floured, flatten each ball and spoon 1 tsp of sugar into the centre of the dough and seal it up, shape like an oblong with pointy ends
  4. Heat oil in frying pan and fry over medium heat til a crust forms on the outside
  5. Drain and let cool before serving
Note:
*Do not fry over high heat as it will take shorter time to cook and the sugar filling inside won't melt
*Fry soon after forming the dough. Don't wait too long cos sugar will melt upon contact with moisture from the dough


I'm submitting this post to Malaysian Food Fest - Kelantan month, hosted by Gert from My Kitchen Snippets

Monday, April 22, 2013

Potato Buns - Another Recipe

Been lazy in blogging lately. Dunno why. Perhaps the crazy weather
Anyway, the thought of my rotten blog has won, so I am writing now :)

Sharing what I baked a few weeks ago which yet to be blogged
Not that I didn't enjoy these buns. In fact I loved it!
The potato buns I baked the first time was good, but to my preference, this one was even better

Recipe is from NCC Indonesia (original recipe is Potato Donuts)

What you need:

500g bread flour
50g full cream milk powder
11g instant yeast
200g potatoes (weight after steamed, mashed and cooled)
100g sugar
75g butter
1/2 tsp salt
4 egg yolks
100ml cold water

Egg wash: 1 egg lightly beaten with 1 tbsp milk

Method:
  1. Pour all wet ingredients into the bread maker pan (egg yolks, cold water and potatoes), followed by dry ingredients (bread flour, milk powder, yeast, sugar, and salt)
  2. Start bread maker for dough making
  3. After kneading for 5 minutes, throw in butter
  4. Let the machine do the kneading and first proofing
  5. Once done, take the pan out from the machine and knead briefly to let the air bubble out
  6. Weigh each dough 30g, flatten and put in filling in each dough
  7. Shape into balls (or whatever shape you prefer) and arrange on lined baking pan
  8. Second proofing til doubled in size, cover them with damp clean cloth
  9. Brush the top with egg wash and bake in preheated oven of 180degC til golden brown, about 20 minutes
  10. Once out from the oven, brush the top with butter

These buns remained soft til the third day, my kind of bread :)


Banana chocolate filling:



Chocolate chips filling:



Grated cheddar cheese filling:





A keeper recipe. Will definitely bake this again, the next time will be following the recipe - donuts :)

Monday, April 15, 2013

Cheesy Baked Rice With Ham, Mushroom & Corns

It's been a while since the last time I made baked rice. Suddenly the crave set in :P
Saw one recipe at Ju's blog, The Little Teochew, looked so yummy!
And yes, it was, indeed!



 
I didn't use carrots but added sweet corns since my kids love it. I used frozen corns
Also I added fresh button mushroom, sliced
 
What you need:
(for two portions)
 
7 tbsp chicken stock
2 tbsp cream
1 tsp corn flour, diluted with a little water
2 rice bowls overnight cooked rice
breakfast ham, sliced
200g sliced button mushrooms
a few handful of frozen corns
a knob of butter
3 garlic cloves, minced
grated cheddar and mozzarella
grated parmesan
 
Method:
  1. In a saucepan, bring chicken stock and cream to a boil. Add corn starch liquid. Stir till the mixture thickens. Set aside
  2. In a wok, melt some butter. Fry the garlic till fragrant. Add ham, followed by corns and mushrooms. Add rice. Break up all lumps. Mix well
  3. Pour butter fried rice into a casserole dish. Pour chicken stock mixture over. Sprinkle with parmesan cheese
  4. Top with lots of grated cheddar and mozzarella
  5. Bake in a pre-heated oven for 10mins (it's for small casserole, for bigger size, please adjust the timing accordingly) at 200 degrees C or until the cheese browns to a golden crust. Serve piping hot

I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.


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Friday, April 12, 2013

Bake Along #42 - Deep Chocolate Pound Cake

This cake is very compact and dense. That's the first impression I had in mind when I first tried it. But it's indeed moist and crumbly
Taste wise, I loved it. I didn't mind the honey taste in it. But texture, not really my kind of cake. Not my family, either. Moist, yes we like. But dense, not really
Nevertheless, I and Abby, my chocolate addict girl, did munch on this cake quite a bit :) DH ate a little, too. Ian had a bite and that's it LOL





Recipe is from HERE

What you need:

2 ¼ cups all-purpose flour
1 tsp baking powder
¾ tsp coarse kosher salt
¼ tsp baking soda½ cup sour cream (replace with yogurt) ½ cup whole milk
¼ cup unsweetened cocoa powder
¼ cup honey
2 tablespoons boiling water¾ cup sugar (reduced to 1/2 cup) ½ cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon chocolate emulco
½ cup mini semisweet chocolate chips

Method:

1. Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk yoghurt and milk in small bowl
2. Add honey and water in a heatproof pan. Cook and stir as heating the mixture. Once combine, off the heat (no need reach boiling point). Add in cocoa powder and mix until smooth. Cool completely3. Using electric mixer, beat sugar and butter until light and fluffy. 3. Beat in eggs 1 at a time, occasionally scraping down sides of bowl
Beat in chocolate emulco. Add cocoa mixture; stir until smooth, occasionally scraping down bowl
4. Fold in flour mixture alternately with sour cream (yogurt) mixture in 2 additions each until just blended. Stir in chocolate chips
5. Pour batter into lined baking pan or muffins mould. Bake in preheated oven at 180C for about 45 minutes or until tester inserted into center comes out clean
6. Remove cake from pan and cool on wire rack

I'm submitting this post to Bake Along #42 organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

Thursday, April 11, 2013

Ayam Percik Kelantan

My first post for Malaysian Food Fest Kelantan
Saw this in Gert from My Kitchen Snippets and was drooling over it, furthermore no spices, my kids would eat :)

I took photos before dinner time, since I cooked this dish for dinner. Worst time of photo taking... I know... So pardon the no quality photos here LOL




The chicken was indeed tasty, and the sauce just made it better
I also cooked garlic butter rice to eat with it, and it went so well together
My kids loved eating the rice mixed with a little of the sauce :)

I boiled my chicken with pressure cooker. It was soft after boiling, but I was not so sure why it turned out a little tough after baking. I only could think that I over baked it, but timing wise it was even lesser than recommended time, and my oven temperature is usually at the lower side
Nevertheless, we enjoyed this dish :)

Recipe can be viewed HERE
I doubled up the ingredients to boil the chicken since I used whole free range chicken

For garlic butter rice, I sautéed a few cloves of crushed garlic with butter, added in overnight rice, sprinkled some garlic salt and garlic oil, and that's it :)


I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets

Tuesday, April 9, 2013

Devil's Food Cake For Mum's Bday

Baked this cake for my mum's birthday yesterday
She loves chocolate cakes, I baked devil's food cake with a very simple deco :)


Pic below taken last night :)

 
 
These two pics below taken this afternoon :)
 
 


A very easy to love kind of cake, the whole family enjoyed it so much :)

Recipe is from Small Small Baker, the texture is great, not too moist but not too dry, either
The recipe calls for taller two layered cake, I baked just half recipe with chocolate frosting on top

What you need:
(below is half recipe)
 
90g butter
190g caster sugar
2 eggs (60g each)
110g self-raising flour
40g plain flour
1/4 tsp bicarbonate of soda
35g cocoa powder
2 tsp dry instant coffee
60ml water
65ml milk
 
Chocolate frosting:
60g dark chocolate
60g unsalted butter
 
Method:
  1. Grease 20cm round cake pans, line bases with paper; grease paper
  2. Beat butter and sugar in small bowl with electric mixer until light and fluffy; add eggs 1 at a time, beating well after additions
  3. Transfer mixture to large bowl, fold in sifted flours, soda and cocoa with combined coffee, colouring, water and milk, in 2 batches
  4. Pour mixture into prepared pans; bake in preheated oven at 180C for about 45 minutes. Turn cakes onto wire rack to cool
Chocolate frosting:
  1. Combine chocolate and butter in heatproof bowl over pan of simmering water, stir until smooth. Remove from heat. Cool at room temperature until spreadable, stir occasionally while cooling
  2. Pour frosting over the cooled cake and spread evenly


Happy Birthday to my mum, I wish you only the best in everything, cos you deserve it
Love you! XOXO

Sunday, April 7, 2013

THB #15 Orange-Frosted Sponge Cake

I baked this soft, fluffy and yummy cake yesterday and I was out the whole day today so I only can post now, luckily I'm still in time phew.... :)


First pic - last night just after I poured the frosting

 
 
The pics below - taken this morning
 




This cake is more to chiffon cake, to my opinion. I reduced the sugar used for egg yolks mixture to 1/2 cup from 1 cup and for egg whites mixture to 1/3 cup from 1/2 cup, and I found the sweetness is just nice for me. In fact, I didn't mind eating it plain without frosting :)

I used bundt pan since my chiffon pan with removable bottom is too small in size. I did struggle a little to remove the cake from the pan, hence the not so smooth top, and the frosting didn't help much to cover it up since the frosting I made was not smooth enough, either :(
And I found it's a little too runny for me, perhaps cos I only used half quantity of icing sugar than recommended. Nevertheless, it added some sweetness to the not so sweet cake, also infused more orange fragrance and taste, and best of all, it still can set very nicely the next day after kept overnight in airtight container in room temperature :)

I prefer to it the next day after the frosting has really set, very nice :)
Those who loves light fluffy cake must try this cake :) No oil, no butter, no guilt LOL

I'm submitting this post to The Home Bakers hosted by Joyce from Kitchen Flavours
where we bake recipes from the book Coffee Cakes by Lou Seibert Pappas
This recipe was chosen by Mimi from MiMi Bakery House
Please view the full recipe HERE




Want to view other members bake this cake? Click HERE

Saturday, April 6, 2013

Spam Fried Rice With Corn

Yeah, spam is not healthy... But everyone would agree that it's really yummy LOL
I guess it's forgivable to enjoy it once a while :)
I balanced up with scrambled eggs and corns to make me feel less guilty and also my kids love corns so much
I also chose light spam which claims to have 25% less sodium *grin*




Inspiration is from Rasa Malaysia

What you need:

3 cups overnight steamed rice
2 1/2 tbsp oil
3 large eggs, lightly beaten
2 cloves of garlic, minced (I used 3)
6oz  spam, cut into small cubes (I used 2/3 can)
1 cup frozen vegetables, defrost (I used 1 1/2 cup frozen corns)
Salt, to taste

Seasonings:
1 1/2 tbsp soy sauce (I used 2 tbsp)
1/2 tbsp fish sauce
1/4 tsp sesame oil (I used 1 tsp)
1 tsp garlic oil (I added)
1 tsp dark sweet soya sauce (I added)
3 dashes white pepper

Method:
  1. Break up the lumpy overnight rice with the back of the spoon or fork
  2. Mix all the ingredients for the seasonings in a small bowl
  3. Heat 1/2 tbsp oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside
  4. Reheat the wok with the remaining 2 tbsp oil and stir-fry the garlic until aromatic
  5. Add the spam pieces and stir-fry until light brown before adding the corns. Stir to combine well
  6. Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended
  7. Add the seasonings into the wok, blending it well with the rice and ingredients
  8. Return the cooked eggs into the wok and combine with the rice. Dish out and serve immediately

I'm submitting this post to Little Thumbs Up April - Corn, organised by Zoe from Bake For Happy Kids and hosted by Esther from Copycake Kitchen.
 
 photo littlethumbups1-1.jpg

Thursday, April 4, 2013

Stewed Meatballs

Another simple dish from my mum which she got from her mum, my grandma :)


 


What you need:

For the meatballs:
200g minced pork
1 tbsp fried onion, processed til smooth
1 egg
1/4 tsp ground nutmeg
dark sweet soya sauce (kecap manis)
salt, pepper to taste

For the soup:
3 cloves of garlic, minced
a little oil
dark sweet soya sauce (kecap manis)
salt, pepper to taste
a little sugar
a pot of water

Method:

Mix all ingredients for meatballs. Shape into balls. Set aside
Bring a pot of water to a boil
Heat oil in the non stick pan, sautee garlic til fragrant and pour into the boiling water
Add in meatballs one by one into the soup til all floating up
Add in seasonings and adjust the taste, simmer for about 15 minutes
Remove from heat

I love to eat this dish with a bowl of rice and sambal belachan (chilli paste with shrimp paste)


I'm submitting this post to:  Aspiring Bakers #29:Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love

Small Small Baker/Aspiring Bakers
 

Wednesday, April 3, 2013

Plaited Bread With Apple Cinnamon Filling (No Knead Dough)

When I baked hot cross buns for Easter the other day, I made plaited bread, too with half of the dough

The apple cinnamon filling is the same as what I used for my apple turnover but I did simmer the mixture til apples softened

Fresh from the oven...
 

The next morning...




It's indeed a miracle dough knowing no kneading required and yet yields a very soft and fluffy bread, even til the next 2 days!
And it's so easy to make I can bet those never bake before can do, too. Yes, it's that easy :)

I know that I'll definitely use this recipe again and again :)

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