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Sunday, September 28, 2008

Dahlia Cookies

This is the first time I made Dahlia Cookies. So fascinated by it when I saw it at Cik Mat Gebu's house. Surprisingly very easy to make and I completed mixing & piping within less than an hour.

This is my mini Dahlia pump: I made half of the portion below and gave me about 85 pieces:

300g Butter
160g Icing Sugar
2 Egg Yolks
1 tsp Vanilla Essence
240g Flour*
100g Cornflour*
160g Custard Flour* (*mix)
Red Cherries for deco

1. Beat butter & sugar until white.
Add in egg yolk & vanilla essence & beat until fluffy.
Mix in flour mixture.

2. Press with Dahlia pump onto a greased baking tray.
Bake at 160C for 15 minutes.

Jelly Candy

I like this version of chewy dried jelly and not too sweet. The part I like most that it has very smooth surface instead of floated sugar. It is not actually difficult to make. It was dried after only 3 days as the weather was hot when I made it. The recipe is from Zue Murphy but I made mine thinner & cut into shapes using cookie cutters.

50g Agar-Agar/Jelly strips
400g Rock Sugar
1 cup Sugar
8 cups Water
Color (I added emulco for flavour)

1. Boil jelly strips with water until melted.
Add in both types of sugar until melted.

2. Pour into shallow tins & add color & emulco.
I used green + Pandan, Red + Strawberry, Orange + Orange flavour, Purple + Yam.
When jelly has hardenend, cut with cookie cutters.
Arrange on a tray & sun dry. Flip few times to ensure evenly dried on both sides.

Friday, September 26, 2008

Kek Lapis Sri Balas (Sarawak Layered Cake)

This is Rabiah Amit's recipe (Rabiah Amit is a famous layered cake Guru in Sarawak). The cake texture is very moist. I added emulco flavour for each color for tastier cake.

10 Egg Yolk
4 Egg White
250g Castor Sugar
200g Hongkong Flour
1 tbsp Ovalette
2 oz Iced Water

12 oz Butter
2 tbsp Condensed Milk
1 can Kaya (180g)
1 tsp Vanilla

1. Beat all ingredient A with high speed until thick & double in volume.

2. In a separate bowl cream ingredient B until fluffy.
Add the two mixture together.

3. Divide into 4 portions and color as you like.
Grill layer by layer until all color used up.
Cut into triangle strips.

4. Make another portion of cake mixture by repeating step 1. & 2. above.
Divide into two portions.
Grill one portion layer by layer until finish.
Arrange the triangle stips like the picture & glue the pieces with jam.
Spread a layer of the plain portion & grill layer by layer until finish.
Lastly bake at 180C for 15 minutes to ensure cake is fully cooked.

Thursday, September 25, 2008

Ucapan Selamat Hari Raya Aidil Fitri 2008

Ucapan khas untuk:
1.a Keluarga di Semenanjung:
Emak yang sangat di sayangi, Yeop+family, Ngah+family, Lang+family, Abg Ndak+family, Abg Cik+family, Nani+family, Dik Da+family, Makcik, Mai, Zaiyed & Adik Wey.
Ucapan: Selamat Hari Raya, maafkan segala silap/salah/dosa. Maaflah sebab tak balik tahun ni, kalau makan sedap2 jangan lupa orang yang jauh ni. I love you all very much.
Tak lupa al-fatihah untuk arwah Abah, Opah Teh, Opah Zaleha & semua tok-nenek.

1.b Keluarga di Sarawak:
Kepada ibu-bapa mertua, adik2 ipar & orang kampung hubby dengan ucapan Selamat Hari Raya, maafkan segala silap/salah/dosa. Molah kuih lapis banyak2 kelak kei ngirum ke Miri ngan kamek, hehe.

2. Sahabat-Handai dan Kenalan:
Tak kira jauh atau dekat, dimana anda berada semoga Hari Raya tahun ini adalah tahun yang amat menggembirakan. Selamat Hari Raya, Maaf Zahir Batin. Yang jauh tu, keep in touch. Yang dekat tu, sila lah ke rumah.

3. Most specially my cyber friends, yang selalu je menjenguk ke rumah cyber Along ni dan semua teman2 yang ada kat link tu.... Harap anda sempat baca kad ucapan ni sebelum balik kampung. Maap ler kalau tak sempat nak visit rumah ke rumah buat ucapan. Ucapan terima-kasih tak terhingga untuk member2 cyber for your friendship. Hope we can meet each other one day. TQ juga atas keikhlasan anda sharing ilmu2, minta halal yer.... Kalau ada salah/silap, harap maaf ya. Spesel SELAMAT HARI RAYA & MAAF ZAHIR BATIN. I love you all...MMMMuahhh!

Kad Raya Aidilfitri 2008

Yang ni dari Azie: Yang dua2 ni dari Siti Khuzaimah:

Yang ni dari ctnik

Yang ni dari Amy: Yang ini dari SweetLily: Yang ini dari Eyna: Yang ini dari Zana: Yang ni dari Fiza Nordin: Yang ni dari Hana (kasi lain sbb ari tu xleh download) & Tulip: Hana pun ada kasi kad raya, tapi kad dia canggih ler sampai Along tak reti nak download. Takpe ler, kita link jer kat rumah dia, kad tu ada sini.

Yang ni dari Nur: Yang ni dari Zanie (cute nya zanie ni...) Yang ni dari Embun: Yang ni dari Nas: Terima-kasih atas ucapan anda. Along pun nak ucapkan Selamat Hari Raya, Maaf Zahir Batin pada semua kekawan. Kalau ada salah/Silap, maafkan ya. Resipi2 & ilmu2 yg kita kongsi tu halal dunia akhirat ye. Mudah2an mendapat berkat....Amin! Mostly, thank-you for your friendship...I luv ya...!

Wednesday, September 24, 2008

Chicken Percik

This is delicious....! Here am sharing my recipe...

1/2 Chicken - uncut
2 inches Ginger (pound & squeeze juice)
1 tsp Black Pepper Corn - pounded
200ml Thick Coconut Milk
1 inch Fresh Turmeric*
1 inch Ginger*
4 Shallots*
2 cloves Garlic
3 tbsp Chilli Paste*
3-5 Chilli Padi*
1 Lemongrass
2 tbsp Tamarind juice*
1 tsp Corriander*
1 tsp Cumin*
1 tbs skinned Peanuts* (*blended)
1 tbs Sugar
1 tsp Salt

1. Marinate 1/2 chicken with salt, pepper & ginger juice.

2. Boil coconut milk with blended ingredients, sugar & salt.
Place whole half chicken & cover for about 10 minutes.
Flip chicken & cook until gravy is thick.

3. Place chicken in a tin lined with banana leaf.
Grill until brown on both sides and until chicken is fully cooked.
Chopped chicken to parts.
Pour remaining gravy on top.

Makmur Cookies

Ready to be baked: Just came out from the oven, yet to be powdered: My antique (haha!) Makmur pincer: This is my first Raya cookies. Hooray...! At least I have one kuih Raya....finally. Making cookies alone without any help is quite challenging and less exciting...well I miss Lela's company who was so jolly and get excited everytime learning new things.

The recipe is from Aunty Yochana:

(Makes 85 pieces)
250g Butter
100g Ghee
50g Sugar
1 Egg
450g Plain Flour
1/4 tsp Baking Powder
1/2 tsp Salt (I prefer to skip)
A few drops of Green colouring

300g roasted Groundnuts - roasted and blended coarsely
120g Castor Sugar
3 Tbsp Creamy Peanut butter / Shortening / Cornoil
- Mix all together.
- Roll peanut fillings into small balls.

1. Cream butter, ghee and sugar till creamy.
Add in egg and a few drops of green colouring.
Add in flour, baking powder and salt and mix till a dough is formed.
Rest in the fridge for 30 mins.

2. Pinch some dough, roll thinly and wrap up with peanut filling.
Make into an oval shape and then use pincher to press into leaf-like design.
Place onto baking tray.

3. Bake in preheated oven at 150C for 20 mins.
Remove and cool a little before dusting with icing sugar.
Cool and store in airtight container.

a. Instead of peanut filling, you can substitute with dates or prune fillings.
b. There are quite a lot of leftover filling, perhaps can reduce to 200g peanuts.
c. Dough is very soft but easier to handle after left in room temperature for a while.

Tuesday, September 23, 2008

Layered Tapioca Cake

Tried this recipe from my favourite book by Chef Zubaidah. Don't quite tasted like tapioca but like an ordinary cake. Anyway, this cake is easy to make and I just wanted to clear some leftover tapioca in my freezer.

125g Butter
200g Castor Sugar
4 Eggs
250g Condensed Milk
250g grated Tapioca
1 tsp Vanilla Essence
125g Superfine Flour*
100g Maries Biscuit Flour*
1 tsp Baking Powder* (* mix together)
Green Red & Chocolate Color

1. Beat butter & sugar until fluffy.
Add in egg one by one while beating.
Add in condensed milk & beat till creamy.
Add in grated Tapioca & mix well.
Add in Vanilla essence.
Add in flour mixture.

2. Divide into 3 parts.
Color each part red green & chocolate.

3. Grease & line 8"x8" square or round tin.
Steam each layer for 20 minutes.

Chilli Squid

I found this huge soaked squid in the Hypermarket and thought about Chilli Squid which goes very well with Nasi Lemak.

Before cooking the squid you need to parboil it to soften it. Do not over cook or it get toughen like plastic. Another tip that my mum told me do not put Belacan in the cooking as it will smell funny (I never tried but just obeyed my mum's advice)

Recipe by: Roz@HomeKreation
1 Squid (I only use half of the squid above)
1/2 cup Chilli Paste*
5 Shallots* (* blended together)
1 small Big Onion - sliced into rings
1/4 cup thin Coconut Milk
1 tsp Tamarind (add with water to form juice)
Salt, Sugar MSG

1. Boil some water in a pot.
Slice squid to small size and pour into the pot & cook for few minutes until it is soften.
The moment it is soften, off fire. Do not overcook or it will get toughen.

2. Heat up 1/4 cup oil & fry chilli paste mixture.
Stir fry until chilli paste is fragrant and oil emerged to surface.
Add in big onion ring & stir for short while.
Add in tamarind juice & coconut milk & boil.
Season to taste with salt sugar & msg.
Add in squid & cook only for few minutes & do not cook too long.

3. Dish up and serve with Nasi Lemak or white rice.

TIP: Some people may like to add Garlic but I personally find that it tastes better without it on this particular dish.

Hari Raya Tag/Question from Azie

Baru hari ni nak aktif semula, tengok ada lak homework yang belum buat lagi. Kita jawab ringkas je ler yek....

1. Berapa pasang baju raya anda tahun ni dan kaler apakah?
Along wat khas untuk Raya sepasang jer warna merah. Ada lagi tiga pasang baju baru tempah, sume warna pink tak sempat lagi nak pakai, jadi kira baju raya lah.... Hubby lak belanja one pair ready made kaler hijau.

2. Apakah makanan raya tradisional kegemaran anda?
Tentu lah masakan Emak...tak kira ler apa yg Emak masak mesti best!

3. Apakah biskut raya kegemaran anda?
Along tak minat sgt makan biskut tapi kalau nak pilih, Along suka Biskut Makmur.

4. Bape banyak duit raya anda dapat n spend untuk bagi kat bebudak?
Duit raya sape lak nak kasi dh tua2 ni. Hubby ada ler kasi sikit... Angpow utk bebudak ada lah dlm RM800-RM1000.

5. Apakah aktiviti malam raya korang?
Tahun ni tatau ler sbb first time raya on our own, tatau nak wat apa. Kalau kat kampung malam raya sibuk masak ketupat & rendang ler....

Kalau ada sape2 minat nak buat tag ni, sila lah yer....

Wednesday, September 17, 2008

Hadiah dari Hana/Katak Ayu/Embun

Bulan pose ni, tak henti2 dapat hadiah..... Alhamdulillah, orang nak bagi, kita terima dengan gembira nya.... Yang ni pulak dapat dari Hana kat Jepun... ni adik sorang ni nakal2 manja, tapi Along chaaaayang ngan dia....! MMMMUUUUAAH......hug kuat2....!

Yang ni pula dari adik Katak Ayu, dia suruh Along masak sup katak ni...... isyk katak ni cerdik sangat ler, tak sampai hati nak sembelih.... kita buat member main2 jer lah katak ni..... Thank-you Katak Ayu....Mmmmuahhh!

Yang ni pulak, Along dapat dari Embun sebagai tanda penghargaan ....masheh manyak2 ya dik... terharu nya Along dapat hadiah ni....mmmmmmuuahhh! Hug3!

Along nak pas Best Friend Award ni kat semua member2 yg listed kat blog Along sbb they all tu sume nya kawan yg best2. Ini member2 Along yg spesel, so harap sudi terima:

Amy, Aziemas, Che'iza, Edazman, Fiza Nordin, Hana, Hazila, Hunny75, Joayee, JunJs11, Katak Ayu, Masz73, Nas, Nur, Siti Khuzaimah, Sweetlily, Tirana, Tulip, Ummi, Eyna, Zana, Zanie.....

Tuesday, September 16, 2008

Baked Honey Banana

This dessert is my own simple creation. Try it and you will be surprised how you can turn banana into a tastier dessert. You can use any type of banana but I used riped Pisang Abu/Pok and it turned up great and hubby/kids love it. They ate it as starter instead of dessert!

8 Riped Banana - peeled & sliced lengthwise
5 tbsp Mango Juice
2 tbsp Honey or Maple Syrup (I personally prefer maple syrup as it is less sweet)
Pecan Nuts - chopped

1. Arrange sliced banana in a casserole.
Pour mango juice and honey/maple syrup.
Sprinkle nuts & raisins.

2. Bake at 180C for 20 minutes.
Serve warm or at room temperature with icecream.

Fish & Cabbage Curry

My late father liked this dish very much when he was alive and the cabbage must be cut in big pieces. Everytime I cooked this dish I will think of him.....

The recipe is similar to my earlier post here but just add cabbage in place of tomatoes. This time round I used Pomfret fish.

Monday, September 15, 2008

Chendol Jelly (Again)

Made this again but this time using different mould. The previous mould is better because this one is too high & hence cannot cut into smaller pieces in order to maintain the double layers. The recipe is here.

Fried Brinjal with Chilli Shrimps

This simple to make dish is delicious....

2-3 Brinjal - slice lengthwise
2 Red Chillies*
3 Shallots*
1 Garlic*
2 tbsp Dried Shrimps* (* Pounded)

1. Fry brinjals in a shallow oil until golden in color.
Place brinjal in a serving plate.

2. Heat up 2 tbsp oil & fry pounded ingredients & salt until fragrant.
Sprinkle on top of the fried brinjals.

Chicken Masak Merah

Chicken Masak Merah is my favourite. Today's menu is decided by me....haha

8-10 pieces Chicken parts
½ tsp Turmeric Powder
1 Potato - cut into wedges
1 Star Anise#
1 Cinnamon Stick#
1 Cardamon#
3 Cloves#
4 Red Chillies*

2 tbsp Chilli paste*
4 Shallots*
½ Big Onion*
3 Garlic*
2 inches Ginger* (* blended)
1 Screwpine Leaf (Pandan) - knotted

2 tbsp Tomato Puree
½ Big Onion - cut into 3 parts
½ cup Thin Coconut Milk (optional)
Salt & Sugar

1. Rub chicken with salt & turmeric powder.
Deep fry until 3/4 cooked.
Deep fry potato wedges until cooked.

2. Heat up few tbsp oil & fry ingredients marked # with scewpine leaf for 1 minute.
Add in blended ingredients & fry until fragrant.
Add in tomato puree, chicken, potato & big onion.
Cook for another 5 minutes.
Add in coconut milk & boil.
Cook another 10 minutes until oil emerged.

3. Serve with rice.

Gift from Nur

Hadiah ni di terima dari Nur. Terima-kaseh daun keladi ya Nur sebab sudi nak kasi hadiah ni pada Along. Aarr' ah ler, memang cheerful sangat senyuman nya, make up my day ler. TQ again, mmmmuuuaahh buat Nur & hug-hug....!

Along nak kasi pada sume kekawan yang singgah sini, you all always make my day... make me happy everyday..... siapa yg tak amik nanti Along tak nak kawan dah tau.... hehehe acah aje.....!

Sunday, September 14, 2008

Flowers from Embun & Zanie

Bunga ni dapat dari Embun & Zanie. Walau pun baru sehari berkenalan, dah bagi bunga kat Along, so thank-you ya adik2 yang baik-hati ni.

Kalau ada sape2 yg berkenan kat bunga ni, amik le bawa balik wat hias umah k.

Saturday, September 13, 2008

Layered Cake - Batek Sutera

Lela is returning to Indonesia after been staying with me for 3½ years. I made this for her mum as Hari Raya gift.

The original recipe is from the book by Rabiah Amit. When I looked at the recipe, I was rather surprised with the sugar measurement, which seems to be too much. So I reduced it & I was right it was still quite sweet but not bad. The cake texture is soft & moist and smell soo... good.

450g Butter
250g Sugar (I reduced it to 200g)
10 Eggs
170g Kaya (Egg jam)
397g Condensed Milk
100g Horlicks
1 tsp Vanilla Essence
200g Plain Flour

1. Beat butter & sugar until light and white.
Beat in egg one by one while the machine is running.
Add in kaya, milk, Horlicks & vanilla essence while beating up at slow speed.
Lastly mix in flour.

2. Divide into 4 equal portions.
Leave two portions plain and colour the other two red & green.

3. Line & grease 8½ inch square tin.
Spread 2 scoop of plain batter & grill until top is brown.
Repeat until you finish one portion of plain batter.

4. Fill the red & green batter into a separate piping bag or sauce bottle.
Pipe diagonally, alternating green & red batter, on the plain layers.
Grill until top is brown.
Repeat until all green & red batter are finished up.

5. Spread 2 scoop of plain batter & grill until top is brown.
Repeat until you finish one portion of plain batter.
I bake at 180C at the last step to ensure cake is properly cooked.

Grilled Honey Chicken

Today kids requested for Nasi Lemak and Honey Chicken, so as usual the mummy said "ok lah Shayang...."

A dozen Chicken Wings or any parts
1 tsp Black Pepper Corns*
3 inches Ginger*
3 cloves Garlic* (*pounded)
2 tbsp Oyster Sauce
½ tbsp Honey
1 tsp Salt

1. Mix all ingredients and marinate for at least 15 minutes.
2. Grill until golden.

Giler Shopping

Ini gara2 kena tag dengan award giler kemarin, sampai hari ni tak abis giler lagik.... hari ni dah giler shopping pulak..... Konon nya gi Parkson nak beli balang untuk isi biskut raya nanti, tut-tut balang biskut nya tak beli, tengok ler ni... Lain lak beli nya... Selain pinggan berbunga ros (my fevret flower), beli square non-stick flat pan, cake plate, etcs. Asal nya nak beli pinggan yg 3 tingkat tu je, tapi my hb lak menghasut suruh angkat sume2.... senang je dia cakap suruh beli sbb bini dia bayar sendiri.... isyk, termakan jugak hasutan... angkut je ler...... hehehe

Friday, September 12, 2008

Mini Popiah

Ini gara2 Amy lah ni, menggoda ku dgn mini popiah nya sehinggakan terpanggil-panggil nak buat ni. Fiuh, mak oi! Serik le rasanya, sepagi-pagi menyimpul benda ni naik juling mata...! Itu pun nasib baik le, serunding udang beli yg dh siap....

Made this with frozen popiah skin (5 inches square) that cut into 8 parts. Fill with Shrimp Serunding, roll & make a knot. Simple! Hahaha sound simple but it took me 4 hours to finish 2 packets of popiah skin....! Next time will think twice before making but no regret when makan....! tapi mkn benda ni sedap banget... tak terasa habis sebekas..... ponet den menyempoi, kojap jo abis di tolan...