Mission Made Possible

It is a common fact that recipes are mainly guidelines and one is always free to adapt (and many call it improvisation) in order to cater for one’s liking. I’m always keen on adapting existing recipes and fortunately, most of the time, my adaptation produced satisfactory outcomes. However,  disasters do happen in the kitchen. What I thought as an act of rescuing turned out to be demolishing.

When it comes to baking, do adhere to the ingredients stated. There’s a valid reason why the recipe is called ‘The Red Velvet Cupcakes’. It means, the product should be red. Well, what else should I do when I realised that I’d no red food colouring when I’d already whipped up the batter? I couldn’t simply throw it away, could I? Although deep down, I knew I simply could, I just didn’t have the heart to do so. Trying to be bold (and blaming myself for not checking the larder at the first place), I poured yellow food colouring into my batter and what did I get? Instead of having it in a golden and shimmering shade, I ended up with a bowl of mustard yellow batter! Well, it’s too late to turn back so I went on and baked my cupcakes. As expected, they certainly did not look good to my eyes. Blog-hopping to the rescue and I was very happy to be able to disguise the look with something more pleasing- both to the sight and pallette too!

TRUFFLES

Red velvet truffles by citarasawan

Ingredients :

• 200g of red velvet cake ( mine was mustard yellow)
• 80g of cream cheese (at room temperature)
• 1/2 tablespoonful of butter
• 2 teaspoonfuls of icing sugar (optional)
• 200g of cooking chocolate (melted)
• hundreds and thousands/ colourful edible beads (I used chopped toasted almond)

Method :

1. Mash cake pieces till crumbly and keep aside.
2. Next, whisk cream cheese, butter and icing sugar till creamy. Add half of this mixture into your crumbled cake and mix well till a soft dough is formed. ( I used all of the cream cheese mixture)
3. Shape into balls and arranged on a baking tin lined with wax/ baking paper. Keep in the fridge for at least 3 hours. ( I kept mine in the freezer because I was in a hurry. That’s why you can see the crack on the chocolate coating)
4. Then, dip the balls into melted chocolate and take out using a fork and return to the baking tin lined with wax/baking paper. Sprinkle with colourful edible beads or chopped almond.
5. Keep aside till the chocolate set.
6. Enjoy!

 

Jello to Mellow

Although it could be ages before I’m able to try the numerous recipes in my recipe folders, a session in the kitchen would never fail to ease all the stress and any possible and unbearable impact the working world could bring. My whisk and spatula and my pots and pans have always been my loyal saviour. As the school holidays are coming and this means all the files need to be updated, I have chosen a simple jelly recipe just to mellow me down. A definite cooling and calming food therapy.

PUDING TAUHU

Source : K.Nor@SecubitGaram

Ingredients :

(A) (the pudding)

• a packet of jelly powder (about 10g)
• 6 and 1/2 cups of water
• 1 and 1/2 tablespoonfuls of sugar
• 1/2 cup of coconut milk ( I used Ayam Brand and diluted with some water)
• 1/2 cup of condensed milk
• 1/2 cup of evaporated milk
• a pinch of salt
• 1 screwpine leaf ( tied into a knot)

(B) (the sauce)

• 1 tin of lychees
• 1 tin of of water  (use the lychee tin to measure)
• 3-4 tablespoonfuls of sugar
• a few slices of tinned peaches (drained and chopped coarsely) and nata de coco (I added these)

Method :

1. In a large pot, put in jelly powder, sugar and screwpine leaf and let to boil.
2. Put in coconut milk, condended milk, evaporated milk and salt. Stir till nearly reaches the boiling point and turn the heat off. Keep aside till warm.
3. Sieve the mixture into a jelly mould.
4. Let to cool. Then, keep your jelly in the refrigerator till set.
5. As for the sauce, drain and shred the lychees but keep the syrup. Put your lychees aside.
6. Add the syrup, water and sugar and let to boil and the sugar is dissolved. Let to cool before keeping in the refrigerator. Add in your chopped peach and nata de coco.
7. To serve, put in your pudding and top with the sauce. It is best served cold.

 

Yes, I Did It Again!

I did not expect that the Kek Lapis Keju Persona would  be a great hit among my family members and close friends, for initially, I was kind of skeptical with the outcome. Well, I admitted that I was wrong and because of this ‘mistake’ I decided to try making this simple dessert using another recipe which was inspired from the original one.

KEK LAPIS TIRAMISU

Source : Yani

Ingredients :

• 250g cream cheese
• 50g butter
• 100g icing sugar
• a packet of coffee flavoured marie biscuits (I used Munchy’s)
• 1/2 cup of thick coffee ( I mixed 3 teaspoonfuls of nescafe to 1/2 cup of cold water)

Method :

1. In a mixing bowl, beat cream cheese, butter and icing sugar till creamy.
2. Line a baking tin/square container with cling plastic.
3. Dip biscuits into coffee and arrange into the baking tin. Next, spread some of cream cheese mixture evenly on top of your biscuit layer. Continue layering till you have filled up the baking tin. The top layer must be your cream cheese mixture. Once you have done this, crush the remaining biscuits till fine and sprinkle evenly on the top layer.
4. Chill till set. (It took me about 4 hours)
5. Cut into slices and serve.

 

Easy Peasy Lip Smacking Goodness!

I have mentioned earlier that I prefer baking cakes than biscuits but when it comes to sampling, a piece or two would be my limit. The fun is more on finding out how the cake would turn out. Would it be a success or a total failure after all.

Some time this week, I tried a very simple cake recipe, using only four ingredients. Initially, I was a bit skeptical about how it would taste like, but the cake had proven me wrong. In simple words, I will definitely make this cake again and again. As usual, besides Atus and Mr KHz, those in school are always my target to sample my product. This time, they really enjoyed the cake and had asked for the recipe. As promised, here’s the photo and the recipe which will lead you to soft, creamy and cheesy goodness!

KEK LAPIS KEJU PERSONA

Source : ryoazhar and kak nor secubit garam

Ingredients :

(A)

• 600g chocolate flavoured marie biscuits (I used LEE brand) (about 1 and a half packets)
• 500ml fresh milk ( I used about 350ml)

(B)

• 500g cream cheese ( at room temperature)
• 10ml of fresh milk
• 1/2 cup of caster sugar

Method :

1. In a pot, heat up milk till simmer and take off from heat. Keep aside till warm.
2. Next, beat cream cheese until fluffy. Put in the caster sugar and beat till well-mixed. Put in the milk (gradually) and continue beating. Your mixture should not be too thick nor too thin.
3. Next, line a baking tin ( I used 9x9x3 inch square tin) with cling plastic.
4. Dip your biscuits into the warm milk (the recipe owner stated that you just need 1 second for each piece of biscuit) and arrange in the baking pan.
5. Spread the cheese mixture evenly on top of the biscuits. Continue layering (B-C-B-C) until you fill up your baking tin. The top layer should be your cheese mixture.
6. Crush the remaining biscuit pieces and sift evenly on top of your cheese layer.
7. Chill in the fridge till set. This ill take about 5 to 6 hours.
8. Cut into slices and enjoy!

 

Battling Against Expiry

My girl, Atus, has always loved bread so I try my very best to make sure that a loaf of bread is stored in the refrigerator.  I do find it funny, (and alarming at the same time) when on certain evenings, she would have a slice of bread after she has finished her meal of rice and chicken curry (which means, rice and only the gravy, to be precise). I guess, it’s her way to end her dinner. Being one picky eater, it’s kind of interesting to see her mellow when it comes to bread. All I need to do is  just spread some butter onto a slice of white bread and she’ll be one happy girl. For the time being, I will just leave her alone with her ‘ritual’ for she’s into sports and will jump at any possible chances to go for outdoor activities. At the moment, she’s into badminton and she has managed to make our helper her opponent. So, where am I in the picture? In the kitchen, doing more cooking, of course! Hence, the size and why am I complaining?

I do not blame Atus for her love of bread for I’m a bread fanatic too. I’ve always been amazed with the soft, spongy texture and the wonderful smell of freshly baked bread. As I’ve stated in one of my previous entries, the kneading alone can bring much joy and satisfaction. Now that I’ve already owned a bread maker, I am pretty sure that my Atus and I will have more fun with our bread passion.

Still about bread, I’ve tried the recipe below when I discovered that a big loaf of bread was on the verge, waiting for its expiry. I had forgotten to store it in the freezer so I had to perform an emergency saving action. It was destined, I would say, for on that particular day, I had a pot luck session in school and I had a strong feeling that the recipe would be a very good option. I forwarded this recipe to my friend, Yong to try when she asked for a simple bread and butter pudding recipe. She was very happy with the outcome and I have decided to share the her custard sauce recipe with all of you. I brought the pudding to school and it was a great hit. Many prefer the pudding without the custard sauce but when it comes to food, it’s always a  matter of preference. Do try and let me know how you enjoyed your pudding!

 APPLE RAISIN BREAD PUDDING WITH CUSTARD SAUCE

Source : yani@myresipi.com.

Ingredients :

     (A) Apple syrup

• 2 small green apples ( I used three apples)
• 60g of raisin               (I added 100g of raisins)
• 60g of butter
• 30g of brown sugar ( I used  soft brown sugar)
• 1 teaspoonful of cinnamon powder

      (B) For the sauce

• 3 Grade A eggs
• 125g caster sugar  (I used vanilla sugar)
• 500ml fresh milk ( I used Dutch Lady low fat)
• a few drops of vanilla essence ( I used 1/2 a teaspoonful)

    (C) a loaf of bread (each slice is cut into four sections)

 

    (D) For the custard sauce (optional)

• 1 cup of evaporated milk
• 1 cup of water
• 1 tablespoonful of custard flour
• a few drops of vanilla essence

Method :

1. First, prepare the apple syrup. Peel and chop the apples into 1cm cubes. Put apple cubes and the remaining ingredients into a pot. Cook over medium heat till the butter melts. Turn off the heat and let to cool for 15 to 20 minutes.
2. For the sauce, put eggs, sugar and vanilla essence into a bowl and beat till sugar dissolved. Then, stir in milk gradually.
3. For the pudding, grease your baking tin with some butter. Arrange bread pieces to fill up your baking tin. Then spoon some of the apple syrup mixture on top of the bread pieces and spoon some sauce over. keep layering until all bread pieces are used. The top layer should be your bread pieces.
4. Bake in a preheated oven for 30 minutes at 140C using double-boil method. Let to cool and cut into squares and enjoy!

Note : This is how I prepared the custard sauce. Just mix everything and cook over medium heat over water bath till but do not let the mixture come to a boil. Spoon over your bread pudding.

 

Why It Is Worth A Try

Desserts are rarely served on the dining table for I would be the only one interested in preparing and later finishing it. As a result, whenever I feel like trying a new dessert recipe, I would bring the end product to school. However, this particular dessert is definitely my cup of tea for I didn’t mind finishing every single bit. It’s very easy to prepare and very suitable to be served for Iftar.

LYCHEE PUDDING

Source : Secubit Garam

Ingredients :

• 10g jelly powder
• 5 cups of water
• 8 tablespoonfuls of sugar
• 1 tin of  lychees (drained but keep 1 cup of the syrup)
• 1 tin of evaporated milk

Method :

1. In a tall pot, boil jelly powder and water till dissolved. Put in sugar and let to continue boiling.
2. Put in the lychees and the syrup into a blender and grind.
3. Once the sugar is dissolved, turn off the heat.
4. Pour in milk and ground lychees mixture and stir well.
5. Spoon into moulds and to cool before chilling in the refrigerator.
6. Serve cold.

 

A Time To Remember

I shall break the long silence by praising the Almighty for giving me the opportunity to welcome and be a part of the blessed month of Ramadhan. May I be given the strength to seek the Almighty’s blessings throughout this most awaited month for the Muslims, InsyaAllah.

Ramadhan for me, has always been full of fond memories, and stating the obvious, part of those memories, do include food. I hail from the historical city of  Melaka and I grew up surrounded by colourful dishes and mouth-watering kuih served at Iftar and for this reason, I’ve decided to try a recipe that uses ingredients from one of my favourite desserts for Iftar, which is cendol. Here’s the photo and the recipe if you wish to try.

PUDING CENDOL

Source : Yani@decochoco.blogspot.com

Ingredients :

Bottom layer

• 10g  agar-agar powder
• 500ml water
• 180g sugar
• 300ml thick coconut milk
• 500g cendol
• a pinch of salt

Top layer

• 10g agar-agar powder
• 200g of palm sugar
• 500ml water
• 300ml thick coconut milk
• a pinch of salt
• 1 egg yolk

Method:

1. For the bottom layer, put in water, sugar and agar-agar powder in a tall pot and cook till dissolved.
2. Then, put in the coconut milk and salt and let to boil over medium heat.
3. Next, put in cendol and stir well.
4. Rinse your pudding mould/baking tin with water.
5. Pour in the mixture and let to cool till hardens. Once harden, take a fork and pierce the pudding surface.
6. For the top layer, put palm sugar with 200ml of water and boil till dissolved. Strain the sugar syrup.
7. Next, put in the sugar syrup, the remaining water and agar-agar powder and cook till dissolved.
8. Beat the egg yolk into coconut milk mixed with salt  and pour into the pot with the agar-agar mixture. Stir well and ladle slowly onto the bottom layer. Chill till hardens.
9. Cut into squares and serve cold.

 

Mon mari mime le chocolat

After sampling my brownies with cream cheese topping, yesterday morning, Mr Khz had asked me to bake it again but this time, he specified the topping to be nothing but chocolate and only chocolate. Knowing that he’s a chocolate addict, I decided to top my brownies with chocolate ganache with white chocolate swirls.

By the way, do you want to know his verdict?

“Entah, hmm…sedap laa…I don’t know. It’s either I like it or I don’t. This time, I like it.“

Yes, people, that’s Mr KHz for your information. As far as I can remember, every time I prepare food for him, I would not be bothered asking for comments. If you really want to know, do not ask but observe. A clean platter means the food is good. However,second helpings might not carry the similar meaning for he could just be hungry.

Since chocolate desserts are not really my favourite, I took a bite and felt satisfied with the way my ganache turned out. Coming back to Mr KHz, just now, I noticed a container filled with brownies on the chest of drawers in our room so what do you think the verdict really is? Anyway, here are the photos for you to enjoy!

MY BROWNIES QUEUING ON MY RECENTLY PURCHASED RM 5 PLATTER AT DAISHO, THE CURVE

ANOTHER LOOK TO EXCITE

 

It’s Time to Cool Down

It’s funny to know that many of us take ice cream to quench our thirst, but to find out later that the so-called cooling delight has caused us to be more thirsty. I’m sure that many of us out there would look for a glass of water after a nice scoop of cooling, sweet sensation. Using the recipe taken from MyRespi.com, I’ve tried making ice cream in different flavours, such as chocolate, mango and durian. However, vanilla remains my favourite

Some time last week, I needed to finish my milk stock and there was a packet of fresh strawberries in the fridge so I decided to combine both ingredients. After all, it has been quite long time since I made ice cream. Ideally, I have to puree the strawberries and get the puree sieved to get rid of the seeds. In reality, I had simply dumped everything in the blender. Then I put it into the freezer for an hour, took it out and blended it again and put it back into the freezer. Two hours later, I shared a bowl of ice cream with my daughter and she had told me to use bananas the next time I make ice cream. So, should I feed her curiosity? What do you think?

SIMPLE STRAWBERRY ICE CREAM

Ingredients :

• 1 cup of fresh milk (I used low fat)
• 1 cup of non-dairy creamer (I used Coffeemate)
• 200g of fresh strawberries
• 5 tablesponfuls of sugar

Method :

1. Put everything in  a blender and blend till fine and well-mixed.
2. Put into a covered container and freeze. this might take one to two hours depending on your freezer.
3. Once frozen, take our and leave for 15 minutes. Scoop into the blender and blend again.
4. Pour back into the container and freeze till firm.
5. Now, you can enjoy your ice cream.

 

Celebrating Nostalgic Moments

Good morrow to all! Finally, the school holidays are here and the kiddos are having a jolly good time at home. On the contrary, their mom is not. Within this break is the time where I have to plan for next year’s yearly teaching plan for the form two teachers and still have to go to school for duty. Well, this is some information that many are not aware of. It’s holidays for the school kids but not really for teachers.

Anyway, moving on to something more interesting, let’s talk about food. As I browsed through my recipe folder, deciding on what dessert to prepare for a small farewell party for a colleague in school, I suddenly thought of a simple jelly recipe and this recipe always reminds me of a ‘kenduri’. You see, a ‘kenduri’ (a feast, usually religious and preceded by prayers) is a common thing in the kampung. You don’t really need a concrete reason to hold a ‘kenduri’. It could simply be done as being thankful for a new job offer or part of  ‘sending the dua’ ,  remembering the loved ones who have left us. As for me, a ‘kenduri’ means a fun a joyous time for I will always get to sample Mak’s delicious ‘Agar-agar Santan’, as pictured in the photo below. Since I’m not staying with Mak, waiting for a ‘kenduri’ to happen in order to enjoy this jelly would be something ridiculous.  As usual, to satisfy my cravings, I had a few trial and error sessions in the kitchen and I’m so happy to share the recipe with all of you.  Do try and I’m sure you won’t regret it.

‘AGAR-AGAR SANTAN‘

Ingredients:

10g jelly powder

1L of  water

3 screwpine leaves

250g palm sugar (cut into small pieces)

500ml coconut milk ( I used 2 packets of Ayam Brand coconut milk and add 100ml of water)

1 egg

Method:

1. In a large pot, boil the palm sugar, water and screw pine leaves till the sugar dissolve. Strain and let to cool.

2. Next, return the cooled mixture into the pot and put in the jelly powder and let to boil. Don’t forget to stir.

3. Once the jelly powder is dissolved, reduce the heat and pour half of the mixture into a bowl.

4. Then, crack the egg into the coconut milk and beat till well mixed. Pour this mixture into the jelly mixture in the bowl and whisk at the same

time. This is to lower the temperature of the jelly mixture so you won’t end up with scrambled egg jelly.

5. Return the mixture into the remaining jelly mixture in the pot and increase the heat and let it boil.

6. Stir occasionally and the mixture should separate into two parts. To test whether your jelly is ready, pour some into a clear glass. If you are able to see two layersforming, then you are on the right track.

7. Pour into your favourite jelly mould and let to cool. Chill till set.

8. Enjoy your jelly.