Monday, October 29, 2012

Milo And Oreo Pudding

The kids love this sweet cool dessert
I did not really enjoy, perhaps basically, I'm not a fan of Oreo
Not to say that I couldn't eat it but I know I won't miss this pudding

Recipe is from Rima's site I wish I could make as beautiful as hers :)

What you need:

10g agar agar powder
750ml water
120g sugar (I reduced a little)
400g evaporated milk
3/4 cup Milo powder
137g Oreo - break into small pieces but keep the sandwich together
  1. Mix agar agar powder and water in a pot, cook til agar agar dissolved. Add in sugar and cook til sugar dissolved. Add in milk, stir well and off fire once boiled
  2. Take 2 cups from the mixture and add Milo. Stir well til Milo dissolved
  3. Pour 1 cup of Milo mixture in the mould, keep the remaining 1 cup warmed up on smallest fire. Let it set slightly on the surface before pouring another layer
  4. Pour plain mixture on top. Sprinkle Oreo and let it set on the surface
  5. Pour the remaining MIlo mixture, let set and cool
  6. Keep refrigerated

I'm submitting this post to Aspiring Bakers #24 (October 2012): Jellies and Puddings hosted by Charmaine of MiMi Bakery House

Tuesday, October 23, 2012

Indonesian Traditional Banana Coconut Milk Steamed Pudding (Barongko)

This dessert is originally from Southern Sulawesi, one province in Indonesia
It's really yummy and oh so smooth, it's very easy to enjoy  finish :)
And one thing, it's so easy to make too

Recipe is from Hesti's site
Thank you Hesti for introducing me to one of sweet dessert from the place where DH was born :)

What you need:

8 ripe saba bananas - remove the core
250ml coconut milk (I do not like it so thick, so I mixed 150ml Kara coconut milk with 100 water)
2 eggs
2 tbsp sweet condensed milk
1/4 tsp salt
50g sugar
banana leaf for the base
  1. Blend together bananas, coconut milk and eggs til very smooth
  2. Add in sweet condensed milk and, salt and sugar. Mix well
  3. Line banana leaf on a heat resistant bowl, pour the batter on it
  4. Steam in preheated steamer for 20 minutes or til cooked


*** As you can see from Hesti's pictures, that's how it's originally served - individually wrapped in banana leaf
Mine is just the easy short cut LOL - believe me, it's still as fragrant :)
*** Using saba banana and also removing the core is to yield pale color of the pudding, most other bananas will give yellowish/brownish shade for the end result after steaming
But it doesn't affect the taste and texture, though

I'm submitting this post to Aspiring Bakers #24 (October 2012): Jellies and Puddings hosted by Charmaine of MiMi Bakery House

Sunday, October 21, 2012

Terengganu Braised Chicken & Stir Fry Loofah & Chinese Cabbage

The first Terengganu dish I cooked and not only me buy the whole family enjoyed it
Very delicious with a bowl of rice, and you do not need anything else, trust me
But for the sake of eating some portion of vegetables daily, I served this with a vegetable dish :)

Recipe is from Phong Hong's site

Here's the recipe with my modification...

What you need:

half chicken, I deskinned and cut
200g pork loin, pounded to tenderize, cut
6 hardboiled eggs
15 shallots, halved
3 cloves of garlic, halved
2 tbsp tauchew (preserved soya bean paste)
2 tbsp dark sweet soya sauce (kecap manis)
2 tbsp dark soya sauce
1/2 palm sugar
1 litre water
  1. Blend shallots, garlic and tauchew til smooth
  2. Sautee the blended paste with a little oil til fragrant
  3. Add in pork slices, fry for 10 minutes
  4. Add in water, dark sweet soya sauce, dark soya sauce, palm sugar and eggs
  5. Bring to boil and simmer for 30 minutes
  6. Add in chicken and simmer til chicken tender and water lessened and thickened abit, around 30 minutes

And this is the vegetable dish, stir fry loofah and chinese cabbage

What you need:

1 loofah, peel and cut
1/4 chinese cabbage, cut
3 cloves of garlic, thinly sliced
3 cm ginger, lightly pounded
1 lemongrass, lightly pounded
2 tbsp tauchew (preserved soya bean paste)
1/4 tsp sugar
1 spring onion, cut
400ml water
a little oil
  1. Heat oil in a wok, sautee garlic til fragrant
  2. Add in ginger, lemongrass, and sautee til soft
  3. Add in tauchew, sugar and spring onion, sautee til soft, remove from wok
  4. Using the same wok, bring to boil water, add in the sauteed seasonings
  5. After the water boils again, ad in loofah
  6. After loofah turns soft, add in chinese cabbage
  7. After the water boils again, remove from heat
  8. Serve immediately

I'm submitting the yummy chicken dish to Malaysian Food Fest (Terengganu Month) hosted by Lena of Frozen Wings

Saturday, October 20, 2012

Repost: Wingko Babad - Indonesian Baked Coconut Cake

Wingko babad is the theme for LBT challenge this month
I made some with the same recipe I did the last time I made it, but this time I shaped with cookir cutters and used skewers
It's much better eating this way, no sticky hand
Another intention was to attract my kids to at least give this a try, but still no avail
I should have made the chocolate version, actually - perhaps next time :)

Recipe can be found HERE
So yummy, burst with coconut flavor in every bite!

Thursday, October 18, 2012

THB #10 - Danish Chocolate Streusel - Swirled Bread

My 10th bake for The Home Bakers, how time flies!
This is definitely not a cake to me, hence the change I made in the name
Whatever the name is, this is really a keeper!
Such a soft and yummy bread I baked this morning!
Let's see how it'll be tomorrow morning :)

I made half recipe, divided the dough into two and it still yielded two huge loafs

The changes I made was:
  • I used 2 medium eggs for half recipe
  • I substituted the all purpose flour to bread flour
  • For the topping, I used grated cheddar cheese instead, since my kids do not eat breads and cakes with nuts, the choice I didn't regret at all, I really enjoyed the cheesy crust!
  • I used breadmaker to do the kneading and first proofing
  • I halved the cinnamon powder so not to 'interrupt ' the chocolate flavour - this I did for my kids in particular
I didn't quite get it at the instruction where I was supposed to pull and twist each cut so I just skipped this. I should have blog hopped to those baked this earlier to find out. Later part I found out Anuja has the picture to show how it's done. But it's too late LOL
Perhaps that's the reason why I had flatter bread compared with the rest of the members' :)

Flat bread as it is, this bread is really delicious with wonderful texture
The whole family loves this
I'll definitely make this again, and yes, will do the pulling and twisting next time :)

For full recipe, please hop over to Anuja's site, she has chosen this wonderful recipe

This post is for The Home Bakers hosted by Joyce
An event for baking enthusiasts using recipes from the book Coffee Cakes by Lou Seibert Pappas

Tuesday, October 16, 2012

Grilled Chicken Kenny Roger's Style & Stir Fry Chayote With Garlic

Another finger licking good grilled chicken recipe

Recipe is from Melly's site
What you need:
1 free range chicken - cleaned
3 large onion
4 cloves of garlic
2 inches old ginger
3 tbsp oyster sauce
2 tbsp dark sweet soya sauce (kecap manis)
2 tbsp honey
enough black pepper
1 tsp chicken stock powder
2 tbsp sugar
1 tbsp salt
1 tbsp butter
  1. Chop onion, garlic and ginger, mix with a little water and blend til smooth
  2. Mix with seasoning and put chicken in, marinade overnight
  3. Take out chicken from the seasoning, put in the griller, smear seasoning all over and grill til cooked
  4. Halfway grilling, smear the remaining seasoning
I cooked this vegetable dish to accompany the grilled chicken, just a simple dish of julienned chayote stir fried with garlic and seasoned with salt, pepper and a little sugar
Sweet and crunchy, nice :)

Friday, October 12, 2012

Brownies Pudding

This chocolaty sweet refreshing dessert was so good I could not stop munching on it
The funny thing was, it needed more than just a few bites to relay the message to my brain that this pudding was so good
My first impression after the first bite wasn't so convincing, it's just too heavy to call it pudding, it could make me so full I could consider it as a meal - definitely because of the use of bread in the pudding
But as my mouth kept munching, slowly my impression changed, to the better
And final result - I was addicted to it! And so was my kids
It's delicious, sweet, chocolaty and so smooth
DH wasn't though, he still prefers something light, and unlike me, after a few tries his opinion didn't change
Oh well, I just enjoyed it together with the kids then :P

Recipe is from Nina's site but I didn't make the custard sauce and I didn't use almond, either (the original recipe is to sprinkle chopped almond in the mould before pouring the pudding mixture and serve with custard sauce)
To me, the pudding is already so good on its own :)

What you need:

14g plain white agar agar powder
1200ml fresh milk
6 pcs stale white bread, remove the crust
225g sugar
100g dark chocolate, chopped
1 egg yolk, lightly beaten

Wet the pudding mould
Blend bread, half of the milk, chopped dark chocolate and agar agr powder til very smooth
Pour the mixture in a pot, mix with the remaining milk, sugar and egg yolk, bring to boil over small fire, off heat
Turn on the heat again, stir vigorously, bring to boil another time, off heat
Pour into the mould, let it set and cool
Keep in the fridge

This is how the kids enjoyed the pudding... ^_^


I'm submitting this post to Aspiring Bakers #24 (October 2012): Jellies and Puddings hosted by Charmaine of MiMi Bakery House

Thursday, October 11, 2012

Bake Along #34 - World's Quickest Yeasted Coffee Cake

Quickest - one of my favorite word when coming to kitchen activity :)
Indeed it didin't take long to make this cake
Another interesting fact was to bake in a cold oven, yeay, no need to preheat! LOL
But one thing I couldn't think the same way was to name this as cake, cos to me this is bread :)
It's yummy especially when it's fresh from the oven
It turned dense when cold, warming it up in the microwave helped, though
I baked half recipe using rectangle 20 x 10cm baking pan, and it's enough for a day consumption - eaten by me and DH :)

The recipe is from the book Cake Keeper Cakes by Lauren Chattman

What you need:
(half recipe)

90ml fresh milk
2 tbsp unsalted butter
3/4 tbsp instant yeast
98g plain flour
1/4 tsp salt
1/8 cup sugar
1 tsp ground cinnamon (I use full recipe measurement since I love strong flavour of cinnamon)
2 tbsp light corn syrup (the one I had in stock LOL)
1 1/2 tbsp light brown sugar
30g chopped walnuts
  1. Grease pan and dust with flour, knock out any extra
  2. Heat milk and 1 tbsp butter in a small saucepan until butter melted and milk is very warm to the touch
  3. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with mixer on medium low speed til forming sticky dough
  4. Press the dough into the prepared pan
  5. Combine sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugat evenly over the batter
  6. Melt the remaining 1 tbsp of butter. Combine the corn syrup, brown sugar and melted butter in a medium bowl and stir. Spread over the dough. Sprinkle walnuts evenly across the top
  7. Place pan in a cold oven. Turn the heat ti 175degC. Bake until the cake is golden and set in the center, about 20 minutes
  8. Let cool slightly and serve warm

This post is for Bake Along, hosted by wonderful bakers Zoe, Joyce and Lena


Tuesday, October 9, 2012

ABC October 2012 - Honey Oatmeal Bread

Another nice bread I baked for ABC from the book The Weekend Baker by Abigail Johnson Dodge
Looking at the name, it made me somehow knew I'd love this bread, and it's true :)

This bread is soft, moist, aromatic and sweet from the honey and tasty, too with yummy buttery crust at the top
I didn't need anything else to enjoy this bread, I ate it plain
I had a confession to make, when the bread was just out from the oven, I couldn't wait I ate four slices at one go! *grin*
Yes, it's that good!
It's still good the next day, I just popped into oven for awhile just before eating
Microwave would be good too, only no crusty top, which I don't mind cos the taste is still really nice

I followed the recipe to the dot but I used two 20x10 cm loaf pans, also I used bread flour instead
Used breadmaker to do the kneading and first proofing, divided the dough into two hence my rather short bread :)
Due to the size, my baking time was only 25 minutes

Do check out other members who baked this lovely bread HERE

Monday, October 8, 2012

Coconut Rice (Nasi Lemak)

I've cooked coconut rice three times for the past few months with three different recipes

The first one I made, pic below, I used packet instant seasoning, just mixed with the rinsed rice and water, put in the rice cooker. Served with fried fish, stir fry kangkong with dried shrimp, stir fry prawns and petai using instant sambal seasoning with dried shrimp, fried ikan bilis and store bought nasi lemak sambal chilli
My kind of cooking when hit by lazy bug LOL

Second time I made was more original, pic below, everything made from the scratch including the sambal chilli
I served with pan fry seabass, fried silver fish, scrambled eggs and prawn sambal belimbing

Recipe for the nasi lemak is from recipe book: All About Rice & Noodles
What you need:
For the rice:
uncooked rice (amount as needed)
half part water and half part coconut milk to cook the rice
4 pandan leaves
  1. Rinse rice and combine well with coconut milk, salt and water. Set aside for 20 minutes then add pandan leaves
  2. Cook in rice cooker
For the sambal chilli:
Blend well:
1 small piece lemon grass
1 clove of garlic
1/2 tsp ground turmeric
20g dried shrimps (soaked til softened)
1 small piece of prawn paste (belachan)
140g shallots (chopped)
100g onion (chopped)
30g red chillies (chopped)
3 tbsps sugar
1 tbsp light soya sauce
salt and pepper
  1. Heat oil and fry the paste til oil seeps out, add sugar, light soya sauce, salt and pepper
Third time I cooked nasi lemak, pic below, I used recipe from Ellena's site and now I know, this is the recipe I'm going to use in the future
My whole family loves this nasi lemak, so tasty and fragrant, too
I served with fried noodle, prawn crackers, fried silver fish and fried chicken with crumbs
A unique recipe using F & N ice cream soda, yields a very satisfying kind of coconut rice
Do give this a try, you won't regret!
Recipe can be viewed HERE
The sambal chilli I used the recipe I shared above, nice sambal I must say, even though the preparation is not so friendly to my eyes -> chopping 240g of shallots and onion, teary eyes I got at the end of everything, but it's worth it - really! :P
Even from the pictures, you will know which one going to be your favorite, isn't it? :)

Friday, October 5, 2012

Snowskin Mooncakes 2012

Some of mooncakes I made last month yet to be posted til today *grin*
Ya ya ya, me and my backlogs.. see, I'm posting out my mooncakes in the month of October this year LOL

I made 4 varieties:
* Apple snowskin with red wine berries filling
* Cranberries snowskin with passionfruit filling
* Plain snowskin with chocolate filling
* Coffee kahlua snowskin with chocolate filling

Not so pleased with the result, I should have made the skin a little thinner
The plain skin with chocolate filling - the filling leaked out :(
And the coffee kahlua skin should have been more moist - if you see the first picture below, the one on the right side, the brown color, that's coffee kahlua skin with a little crack :(
But tastewise, it's still really good :)

I love the fruity types, while the rest preferred those with chocolate filling

Recipe for the skin can be viewed HERE
I replaced the cold water with:
-cold apple juice for apple snowskin
-cold cranberry juice for cranberry snowskin,
-1 sachet of 3-in-1 powder powder (20g) with 90ml of hot water. Leave to cool and then completely chill in fridge before using

As for the filling, I purchased the chocolate filling from Jasmine from The Sweetylicious, and the rest were complimentary from her, so sweet of her :)

Wednesday, October 3, 2012

Bake Along #33 - Remastered: Japanese Choux Pastry

Baked this sometime ago and failed miserably
You may view the 'choux with hat' HERE

With Bake Along theme this month - cream puff, I knew it's time for me to give this recipe another try
But this past two weeks has been a very busy time for me, so I only managed to bake this today

Ian was sick, I mean really sick, started with mild cough on Monday last week
Then it started to get worse, broguht him to our family doctor and he had 3 days MC last week - Wednesday to Friday, high fever with very bad phlegmy cough and blocked stuffy nose. His fever was so high, it's so rare to see the thermometer below 39deg, it's always between 39-40deg, shivered badly, vomitted numerous times, diarrhea and tummy pain - it's a 3 days of nightmare

Even with antibiotics, his condition was not getting any better on Monday morning, so I had to bring him to KK Hospital on that morning, did blood test and X-ray, and he's diagnosed with mild asthma and respiratory infection and gave him a week MC with a series of medication and reliever puff

Reached home, I started giving him the medication and to my horror, at night I saw his eyes were swollen and red, and soon rashes started to appear all over his body
The very next morning which was yesterday, I brought him back to KK Hospital and doctor said he might be allergic to the antibiotic since he never took this type before
So I had to stop giving him the antibiotic and gotta give him syrup for allergy for the next 4 days

Thank God since yesterday afternoon til now, his fever has stopped completely
Now he's more alive, appetite is slowly coming back, rashes only a little left and nomore swollen eyes. Cough and runny nose is much much better, too
He's now still on MC and will be back on Monday

Parent's nightmare is when the child is sick, indeed
So glad the real Ian is back now, a kind of miss his mischievousness :P

Okay now back to my today's bake
Here's the pics, so glad I could bake it right this time :)
I made two fillings, vanilla rhum and chocolate

Full recipe can be viewed HERE

With chocolate filling...

With vanilla rhum filling...

This is for Bake Along event, hosted by Joyce, Zoe and Lena


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