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Monday, October 15, 2018

Best Ever Buttercake


Year end is approaching very soon then I realized I had only one entry this year which was in January…. indeed it was such a long break. There are many recipes to share but I still have not sorted many things in my new place yet and most of all still unable to get Telekom Malaysia to fix my phone line… what a pity… almost three years my application still not processed despite many follow ups. Can you believe that I'm living in the middle of Taiping town but unable to get a telephone line with so many excuses that hard to understand…. 

Anyway, while I have this little opportunity let’s focus on the food instead of the miserable phone line story…

It was my mother’s 78th birthday recently and her choice is always homemade butter cake. This recipe is a keeper and have been served few times in the family…. simple and buttery taste with soft and moist texture.

The difficult part (or rather easy part?) she dislikes creamy or buttery icing! The difficult part is how to make it special for the occasion or at least presentable if it is simply a bare cake? Of course it will be easy if it is simply bare…. So, this time I came up with caramel icing which matched very well with butter cake. It was a delicious topping and lickable…. LOL. I didn’t have the time to put up a fancy decoration but store-bought flowers were enough to make my mother smiled on the day…. 

Simple birthday morning in a beautiful green scenary of Taiping Lake garden:
 Here is the recipe:

Source: Azie Kitchen
(Translated into English by HomeKreation)
Yields: 8” round or 8” square
INGREDIENTS:
250g Pure Butter
250g Self-raising Flour
180g Caster Sugar
4 Eggs
½ cup Fresh Milk

METHOD:
1.       Beat butter & sugar until pale & fluffy.
2.       Add egg, one by one, until combined in each addition.
3.       Mix in flour alternately with milk.
4.       Bake at 180C for 40 minutes.

The caramel icing is quite a long step... I'll share that in next post if anyone interested...

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BAHASA MALAYSIA VERSION
Assalamualaikum kawan2 yg masih sudi singgah di blog Along yang lip-lap ni…. dok rindu nak update tapi ini lah…

Nak update kek butter yang sedap, harum gebu ni… Orang tua2 dan budak2 kat rumah ni gemar makan kek butter… Bila birthday beli kek kat kedai selalu nya kek span atau kek coklat, lepas tu selalu jer terbuang tak berapa nak makan… tambahan aising yg berlemak dan manis lagi lah susah budak2 ni nak makan. So, birthday mak baru2 ni kena lah buat homemade. lagi pun lebih intim bila anak sendiri yg buatkan… heheee (sendiri yg perasan). Aising nya pula Along try buat caramel aising… rasa nya seperti sekaya…. sedap banget memang padan dgn kek butter… abis licin kek & aising… Alhamdulillah walaupun rupa hiasan tak lah molek sangat.

Source: Azie kitchen (TQ Azie share resepi yg mudah & sedap)
(Along taip semula utk mudah rujuk dan cara2 di ubah sedikit)
Hasil: 8” bulat / 8” persegi
BAHAN2:
250g Pure Butter
250g Tepung-Naik-Sendiri
180g Gula Kaster
4 biji Telur
½ cwn Susu Segar

CARA2:
1.    Pukul butter dan gula sehingga putih & kembang.
2.    Masukkan telur sebiji -sebiji di pukul sebati setiap satu.
3.    Gaulkan tepung di selang-seli dgn susu.
4.    Tuangkan ke dlm loyang yg di lapik kertas & gris.  
5.    Bakar dalam oven yang telah dipanaskan dengan suhu 180C selama 40 minit atau sehingga masak.

Resepi aising karamel tu panjang sikit cara2 nak buat nya... nanti along share in next entri ya... kalau ada permintaan.
Ini gambar yg terdahulu... tak sempat nak posing cantik2 pon...

Tuesday, January 2, 2018

Hokkaido Cheese Tarts

 Posting something I’ve tried many months ago…. thought it is not too late to share here…. at least keeping this blog alive….

Who does not like cheese tarts…. these are so irresistible! May be I was a bit stingy on the filling…. it was supposed to look fat and full but I was desperate for quantities…. LOL! Anyway it was sufficiently cheesy and complimented the pastry well.

Source: K1@Citarasawan
(Translated into English by HomeKreation)
Yields: ~3 dozens
PASTRY:
100g Margarine
30g Caster Sugar
150g Flour
½ bj Egg Yolk (or 1 grade C)

1.    Mix margarine & sugar with spatula.
2.    Add in egg yolk & mix well.
3.    Mix in flour to form dough.
4.    Roll flat and line tart molds. Chill 15 minutes. Bake 170OC for 15 minutes.
5.    Keep until filling is ready.

CHEESE TARTS FILLING:
250g Cream Cheese
40g Unsalted Butter
1 tsp Vanilla Essence
120g Plain Yogurt / Dairy Whipping Cream
60g Caster Sugar
1 Egg White
1 Egg Yolk  – for egg wash

1.    Place cheese, butter & yogurt in a pot and whisk above small fire until smooth.
2.    Off fire, mix in egg white and EV.
3.    Return to fire and cook until boiled and thickened.
4.    Pour into a bowl & cover with plastic wrap. Chill 2-3 hours.
5.       Stir well and pipe into the pastries. Brush surface with egg yolk and bake 200OC for 8 minutes and surface a bit browned.

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BAHASA MALAYSIA VERSION
   Along buat ni lama sangat dulu..… dok kemaskini folder, banyak betul resipi2 yg belum sempat di kongsikan… blog ni pun dah bersawang sakan. Sayang pula jika di perapkan jer resepi2 ni…. teringin nak aktifkan semula blog ni tapi tak banyak kesempatan semenjak dah bergelar warga pencen ni.

Hokaido Cheese tarts ni sepatut nya boncit2 kembung gitew…. ni sebab nakkan banyak tu yg tak berapa nak boncit…. hahahaaa. Walau bagaimana pun rasa tetap maintain dgn cheese filling yg gebu dan lemak berkrim di padankan dgn pastry yg rangup! Nak tengok cheese tarts yg lawa boncit, gi link K1 kat bawah ni ya.

Meh santai2 tepi kolam sambil makan cheese tarts…. heheee

(Along taip semula sbb tak dapat nk copy/paste)
Hasil: ~3 dozen
BAHAN2 PASTRY:
100g Majerin
30g Gula Kaster
150g Tpg Gandum
½ bj Kuning Telur (atau 1 bj gred C)

1.    Kacau majerin & gula dgn senduk sehingga rata.
2.    Masukkan kuning telur dan kacau sehingga sebati.
3.    Masukkan tepung dan gaul rata.
4.    Gelek doh dan tekan ked lm acuan tart. Sejukkan 15 minit sebelum di bakar 170OC selama 15 minit.
5.    Simpan kulit pastry dlm bekas kedap udara sehingga di perlukan.

CHEESE TARTS FILLING:
250g Cream Cheese
40g Mentega Tawar
1 sk Esen vanilla
120g Plain Yoghurt / Dairy Whipping Cream
60g Gula Caster
1 Putih Telur
1 Kuning Telur – utk sapuan

1.    Satukan keju, mentega & yoghurt dlm periuk dan whisk di atas api kecil sehingga licin & tidak berketul.
2.    Tutup api, campurkan putih telur, EV, kacau rata.
3.    Masak semula dgn api kecil sehingga meletup2 & pekat.
4.    Tuang ked lm mangkuk & tutup dgn plastic wrap. Sejukkan 2-3 jam.
5.    Kacau rata & masukkan ked lm piping bag & picit ked lm kulit tart. Sapu kuning telur di atas nya.
6.    Bakar 200OC selama 8 minit dan permukaan sedikit terbakar.


Sunday, December 31, 2017

Light Banana Cake (Kek Pisang Gebu)

 I’m very please with the outcome of this…. Very light and fluffy cake with rich banana taste…. In a simple word I say it is delicious!!! It is so very easy to make…. dump all the ingredients and zap the mixer…. the batter is ready in less than 5 minutes!

Source: Izah (original by Chef Zubaidah ChePa)
(Translated into English by HomeKreation)
Yields: 8” x 8” sq
INGREDIENTS:
150g Banana - mashed
200g Flour
160g Castor Sugar
3 Eggs
120g Veg Oil
1 tbsp Ovalet
1 tsp Bicarbonat Soda
1 tsp Baking Powder

METHOD:
1. Dump all the ingredients into a bowl and whisk until thick.
2. Pour into lined and greased tin.
3. Bake 180oC for 45 minutes or until done.
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BAHASA MALAYSIA VERSION
  Dari dulu sehingga kini…. di mana sahaja Along tinggal, rezeki buah pisang memang tak pernah putus… alhamdulillah. Pokok pisang di tanah yg sekangkang kera ni pun tak putus2 berbuah….

Kali ni saja2 nak cuba resipi kek pisang yang lain dari yg selalu Along biasa buat. Tertarik nak cuba resipi ni sebab nampak sangat mudah…. campak jer semua bahan dan adukkan sekali gus… siap tak sampai lima minit pun. Hasil nya amat lah teramat puas hati…. sedap sangat…. kek yg lembut ringan tapi tetap kaya dgn rasa lemak pisang nya….

Source: Izah (original by Chef Zubaidah ChePa)
(Along taip semula utk mudah rujuk)
Hasil: 8” x 8” persegi
BAHAN2:
150g Pisang - dilenyek
200g Tepung Gandum
160g Gula Kastor
3 biji Telur
120g Minyak Masak
1 sb Ovalet
1 st Soda Bikarbonat
1 st Baking Powder

CARA2:
1. Masukkan semua bahan2 ke dlm mangkuk pengadun & whisk sehingga adunan pekat.
2. Masukkan adunan ke dlm tin yg di lapik kertas & di gris.
3. Bakar dgn suhu 180oC selama 45 minit atau sehingga masak.




Friday, October 27, 2017

Portuguese Egg Tarts

 Tested this recipe for an evening tea…. I was looking for a recipe which does not use heavy cream because I didn’t have that in hand and found this one. The verdict…. sweet filling and nicely matched with the flaky pastry…. In comparison, cream-based filling is creamier and smoother in texture. Overall it is not bad at all but the filling gives you slightly different texture which is light & spongy.


Source: link
Recipe below has been adjusted for half portion and retyped for my own reference
Yields: 12 cups
INGREDIENTS:
1½ tbsp Cornstarch
½ tsp Vanilla Essence
½ cup Sugar (can reduce a bit)
½ cup Milk
3 Egg Yolks
1 pc 8”x8” Frozen Puff Pastry

METHOD:
1. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens.
2. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks.
Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.
Cook, stirring constantly, for 5 minutes, or until thickened.
3. Roll puff pastry until about 10”x10”. Roll and then cut into 12 pieces.
Flatten each piece, the cut side up and place into a greased muffin tin.

4. Fill pastry with mixture and bake in preheated oven 190C for 20 minutes, or until crust is golden brown and filling is lightly browned on top.


BAHASA MALAYSIA VERSION
 Tentu ramai yg suka beli Portuguese Egg Tart kat bakery kan. Kalau rajin boleh lah cuba buat sendiri…. Sekejap jer dah siap buat ni sebab anda cuma perlu sediakan filling custard dan bakar – kulit pastry tu banyak di jual sejuk-beku di supermarket. Jimat masa dan wang dan dapat makan lebih…. hehee. Jika ada tetamu pun sesuai sangat dapat di hidangkan panas2 tentu tetamu and teruja.

Source: link (alih bahasa oleh HomeKreation)
Resipi di bawah ni Along dah ubahsuai utk separuh bancuhan dan di tokok tambah cara2 utk lebih jelas.
Hasil: 12 cups
BAHAN2:
1½ sb Tepung Jagung
½ st Esen Vanilla
½ cwn Gula (kurangkan jika mahu kurang manis)
½ cwn Susu
3 bj Kuning Telur
1 keping  8”x8” Puff Pastry

CARA2:
1. Satukan susu, tepung jagung, gula & EV dan masak sehingga sedikit pekat, kacau senantiasa.
 thickens.
2. Tuangkan separuh adunan, perlahan2 kedalam mangkuk berisi kuning telur sambil di pukul rata.
Tuangkan semula adunan kuning telur kedlm periuk adunan susu dan masak ~5minit sehingga pekat.
Kacau senantiasa supaya masak sekata & tidak berketul.
3. Gelek puff pastry sehingga saiz 10”x10”. Gulung & potong 12 ketul.
Gelek setiap ketul (bahagian di potong sebelah atas – lihat gambarajah) dan letak ke dlm tin muffin yg telah di minyakkan.
4. Tuang adunan ked lm pastry dan bakar 190C selama 20 minit, sehingga keperangan.


Thursday, October 26, 2017

Juicing for Health


Drink a glass of freshly squeezed vegetables and fruits for health and revitalisation. You can juice any vegetable, be it carrot, cucumber, celery, turnip, spinach, bitter gourd, bottle gourd, tomato, or beet. Just ensure to wash the vegetables thoroughly before juicing. Also, cut the vegetable into small pieces to easily extract the juice.

I like mixing whatever vegetables I have in the fridge... Avoid adding too much fruits as it contain sugar... therefore green apples are preferred over the red ones.


I'm using a coarse filter so that I could get some fibres in the drinks:


Buy juicing machine which squeezing instead of blending to avoid oxidisation.You don't have to buy expensive brand... mine is a local brand but equally good and most of all I still get good quality juice....! It is all pure juice without having to add water at all.