Doughnuts

Hari ni bangun pagi2 lagi dah nguli donat. Air liur kempunan dah meleleh-leleh berapa hari dah ni...pegi rumah ke rumah baru2 ni sume ada donat lak... Walau pun masak nasi lemak utk sarapan, buat juga lah donat ni utk lepas kempunan....huhuhu.

Along buat donat cuma bila balik kampung sebab demand memang tinggi. Selalu nya kalau buat tak pernah buat sikit, sekilo atau 2 kilo tepung, itu pun kekadang tak cukup you. Tak menang tangan nak menggoreng, angkat je terus kena serbu, hehehe.

Nak buat donat ni, sukatan tak perlu tepat, lebih kurang je pun jadi. Kat rumah sendiri tak pernah pun buat donat sebab "bahan2 asli" susah nak dapat kat Miri ni. Kat kampung, Along guna yis basah & hanya guna tepung gandum biasa tapi donut dia memang lembut sampai ke petang. Ini kes kempunan punya pasal, kita buat lah jugak tapi modify guna "bahan2 moden" seperti jenis tepung, yis segera & pelembut. Along buat tadi tu, Along agak2 je & lepas tu sukat supaya senang nak share resipi kat sini.

Lagi satu, bahan salut tu Along guna campuran gula & susu tepung supaya rasanya kurang manis tapi lemak2 gitu...

Here it goes.....

(15 biji)

BAHAN-BAHAN:

300g Tepung Protin Tinggi* (cun2 byk ni je yg ada)

60g Tepung Hong Kong* (* kat kampung guna tpg gandum biasa je)

2 sb / 30g Gula Kastor

½ st Garam

6g Yis Segera (kat kampung guna yis basah)

½ st Bread Softener (tak letak pun takpe)

25g Susu Tepung

15g Shortening**

15g Butter** (**kalau kat kampung guna majerin je)

½ biji Telur

+/-175ml Air Suam

BAHAN SALUT:

4 sb Gula pasir* - mesin & ayak

4 sb Susu Tepung* (*campur)

CARA-CARA:

1. Gaul semua bahan2 kering dgn shortening & butter sehingga berderai.

Masukkan telur & air suam sehingga menjadi doh yg lembut.

Uli sehingga licin.

Perap selama 30-40 minit sehingga naik 2x ganda.

(Tadi cuaca sejuk sbb musim hujan, jd Along masukkan ke dlm oven 5ºC).

2. Uli semula doh & canaikan.

Terap dgn acuan donut.

Kalau takde acuan, bulat2kan & cocok di tengah2 dgn jari & bentukkan spt donat.

3. Biarkan selama 15-20 minit sehingga mengembang.

Goreng sehingga keperangan.

Salut dgn campuran gula & susu.

Boleh juga di salut dgn coklat & manik.

Red Bean Buns

Light & fluffy bread:Three different shapes: This time I tried bun recipe from Alex Goh and am very please with the result. It produced light & fluffy buns.

(Makes 20 buns)
INGREDIENTS:
480g Bread Flour
120g Plain Flour
110g Castor Sugar
20g Milk Powder
4 tsp Dry Yeast
1 tsp Bread Improver
8g Salt
1 Egg – slightly beaten
300ml Water
60g Unsalted Butter

METHOD:
1. Place all dry ingredients in a breadmaker & mix well using spatula.
Add in Egg & Water mix to form a dough.
Add in Butter & leave it to process until dough is ready.

2. Divide into small balls & place fillings.
Shape as you like.
Let it proof for 30-40’ or doubled in size.

3. Brush with egg wash if you like.
Bake at 180C for 20 minutes or golden.

White Butter Cake

My children were complaining yesterday that I only made the cake for my friend but none for them. To make it up, today I made this cake which recipe is from Auntie Yochana. My whole family is very impressed - not only the texture is soft but it is so buttery delicious with crispy crust when it is hot. It is the best butter cake I ever eaten so far despite it only uses egg whites.

Thank-you so much Yochana for sharing the recipe. I have converted the measurements to gram for readers' convenience and my own future reference:

(Makes 8½" square)

INGREDIENTS:

225g Butter

1¾ cup / 340g Sugar

½ tsp Salt (I skipped)

3¼ cup / 440g Cake Flour* (I used Hongkong flour)

1½ tbs Baking Powder* (*sifted together)

1 cup Fresh Milk

1 tsp Vanilla Essence

5 Large Egg Whites (165g)

METHOD:

1. Cream butter, sugar & salt until white & fluffy.

Add in flour & milk alternately & mix well with slow speed.

Add in vanilla essence.

2. Whisk egg whites until soft peak.

Add into the butter mixture & mix well.

3. Pour into lined & greased tin.

Bake at 180C for 60 minutes.

Steamed Moist Choc Cake (Again)

I wanted to give something to my friend LY for Chinese New Year, so I told her to decide what she wants. She said she likes my Steamed Moist Choc Cake. So here it goes.... Recipe was posted earlier here.

I used a different recipe for the topping this time:

INGREDIENTS:
125g Plain Chocolate
30g Unsalted Butter
2 tbsp Milk

METHOD:
1. Double chocolate until melt.
Add in butter & stir until smooth.
Add in milk & stir for a while.
Leave it until slightly warm & pour onto the cake.
Decorate with butter icing.

Bean Sprout Kerabu

Recipe to follow later....

Here is the update... Since it is a simple recipe, I will write it simple too. Anyone don't understand please ask, okay?

Blanche Bean Sprout + pounded (red chilli, dried shrimps,) + sliced big onion + Kerisik (i.e. pounded roasted coconut) + lime juice + salt + sugar.

okay?

Fish Curry

A Simple fish curry....

INGREDIENTS:
1 Pomfret
4-5 tbsp Vegetable Oil
5 Shallots*
3 cloves Garlic* (*sliced)
2 sprigs Curry Leaves
1 tsp Mustard Seeds
½ tsp Methi Seeds
5-6 tbs Curry Powder - add enough water to form thick paste
2 bowl Coconut Milk
1 tbsp Tamarind - add water to produce tamarind juice
Salt & MSG (optional)

METHOD:
1. Heat up oil in pot & fry sliced shallots, garlic, curry leaves, mustard seeds & methi seeds.
Add in curry paste & stir until fragrant and oil surface out from the paste.

2. Add in coconut milk & tamarind juice.
When boiled, add in fish.
Add in salt & MSG.
Boil until fish is well cooked.

3. Serve with white rice.

Fried Chilli Beef

This dish is dry and goes well with the Japanese Tofu that I cooked today. My family likes this dish as it tastes simply "sedap"!

INGREDIENTS:
300g Beef - sliced
2 Red Chillies*
2 cloves Garlic*
4-5 Shallots* (*pounded)
1 Big Onion - sliced thinly
1 slice Ginger
Salt & MSG (optional)

METHOD:
1. Boil beef with a slice of ginger until tender (I love it pressurred cooked) & drained.

2. Heat up few tbsp oil & fry sliced big onions until golden.
Add in pounded ingredients until fragrant.
Add in beef & stir 5-10 minutes until well coated with fried ingredients.
Dish up.

Japanese Tofu with Mixed Vegetables

Japanese Tofu cooked in starchy soup is nice when eaten while still hot.

INGREDIENTS:
2 tubes Japanese Tofu
Mixed Fresh Veg - Carrot, Broccoli, Green Capcicum, Jackbeans
Dried Veg - Mushroom & Fungus - soaked until soften
1 Egg - slightly beaten
1 clove Garlic - chopped
2 Shallots - sliced
1 heaped tsp Cornflour - add some water
2 Chicken Maggee Mini Cubes
Salt & Pepper

METHOD:
1. Cut each Tofu into 4 & deep fry until golden.
Dish up.

2. Heat up few tbsp oil & fry sliced onions & garlic.
Pour in 2 cups of water and add in chicken cubes, salt & pepper.
Once boiled, add in all vegetables & cook for 1-2 minutes.
Add in cornflour & beaten egg & stir fast.
Boil for a minute.

3. Dish up & serve hot.

Marble Shortbread

Make this to give my friend MK who will be celebrating Chinese New Year soon. Recipe taken from Cik Mat Gebu's house. If you want to see his version, it is here. Easy to make provided you have the cutter below:

(Makes 12" x 12" tin i.e. 100 pieces)
INGREDIENTS:
300g Plain Flour
125g Castor Sugar
80g Ground Almond (I used whole hazelnut which I grounded finely)
250g Butter
110g Milk Powder

TOPPING:
350g Chocolate - melted
1 tsp Shortening - added to melted chocolate
100g White Chocolate (original recipe 200g is too much)- double-boiled to melt

METHOD:
1. Beat butter & sugar until sugar is dissolved (this method is not in the original recipe).
Add in the rest of ingredients & mix to form crumbs.
Press into a lined/greased tin (I used aluminium foil) ntil packed.
Pricks surface with fork.
Press the cutter & bake 180C for 15-20 minutes.
Leave for 10 minutes before removing the cutter & cool completely.

2. Spread with melted chocolate.
Sprinle white chocolate & make pattern using sate stick.
Replace the cutter & chill for 20 minutes or until chocolate is set.
Keep in air tight container.

Red Bean Rolls

The bread recipe is from one of my book collections. This recipe uses less ingredients than the earlier bun recipe I posted here before but produces good result with heavier texture. I like this shape of buns as the red bean filling is equally spread with generous amount. (I forgot about the buns in the oven for a while so it was overbrown....hehehe!)

(Makes 8)

INGREDIENTS:

250g High-protein Flour

3g Instant Yeast

10g Milk Powder

20g Sugar

6g Salt

150g Water

20g Butter

Red Bean Filling

METHOD:

1. Mix all ingredients except butter until dough is coarse.

Add in butter & continue mixing until smooth & springy.

Cover & allow to leaven for 40 minutes or twice the size.

2. Punch the dough & divide into 2 portions.

Roll each portion into a rectangular shape.

Spread red bean filling & role from the short side.

Cut them into 4 rolls & arrange in a baking tin.

3. Bake 180C for 20-25 minutes.

Instant Briyani

This is our today's lunch. With instant Briyani paste, there is no sweat to prepare this. Thanks to my blog friend who gave me all sort of instant paste which save me effort at times when life is hectic.

I served the Briyani with fresh vegetable pickles and vegetable dhal (recipe was posted earlier).

To make the Briyani rice, just pour the paste into a rice cooker and add in washed rie, water & chicken & press the button....!

Award + Tag from Kak Ummi

Award ni dapat dari Kak Ummi ku cayang....! Tapi award ni bukan percuma, kena jawab soklan dulu.....

Peraturan nya:-
1. Copy badge "2008 Cute's 3logger Award" di atas untuk diletakkan di blog anda.

2. Link/ceritakan kembali siapa yang memberikan award ini kepada anda
--> dari Kak Ummi cayang..hehe

3. Setiap blogger mesti menyatakan 10 fakta/hobi diri sendiri sebelum memilih penerima award seterusnya (anda di-tag).
--> Semenjak ada blog ni, memang suka giler main blogging. Best dapat ramai kawan yg menghiburkan.
--> Suka masak2, baking, buat kuih, apa2 jer.....
--> Suka Patchwork, Quilting & Embroideries
--> Suka drive laju-laju... hehehe....
--> Suka lepak-lepak malas dengan hubby....hehe (manja2 lah tuuu....)
--> Suka cuddle-cuddle my children...
--> Suka collect buku masakan, P&Q, sulam (boleh wat library dah ni)
--> Suka pakai baju cantik & make-up2....heheee siapa yg tak suka kan....
--> Suka shopping....! Tapi duit sendiri tau....
--> Suka berangan jauh-jauh... heheeee

4. Anda perlu memilih 10 penerima award seterusnya dan menyatakan nama mereka di blog anda.
Ramai nya 10 oranggg... Along tengok dah 10 orang yg dah buat pun... hehehe kita skip jer tag ni ya. Kalau ada sesiapa yg rajin tu, amik ler tag ni k.

5. Jangan lupa melawat blog kawan anda dan meninggalkan komen yang menyatakan mereka telah di tag menerima award ini.
heheee.... kita ngelat....

Hadiah/Award Dari Kekawan

Dari Hana & Che'iza:

Dah seminggu tak berblogging... half-death at office.... walau pun minggu ni Along menyepikan diri, ada jugak orang ingat kat kita.... huhuhu terharu.... maceh Hana kasi yg kat atas tu & Nur kasi friendship quotes kat bawah ni..... mmmmmmuuuuuuaaaaah! Hug-hug-hug!

Along nak pass kedua-dua adiah ni untuk semua kekawan yang singgah kat sini. Kalau belum dapat lagi adiah ni, ambil lah ya. Jangan malu2...

UPDATE 25/1/09 : Che'iza pun ada kasi gift yg kat atas tu.... maceh Che'iza. Mmmmuah!

Black Glutinous Dessert

Brought back some black glutinous rice from Peninsular Malaysia recently so made this dessert today.

INGREDIENTS:

500g Black Glutinous Rice

Palm Sugar

White Sugar

1 can (275ml) Coconut cream*

2 can Water*

1 can Evaporated Milk*

1 can Fresh Milk*

2 tbsp Rice Flour*

Screwpine Leaves*

½ tsp Salt*

METHOD:

1. Wash & soak black glutinous rice for an hour.

Boil with some water (same depth with the rice) until tender & dry.

2. Place palm & white sugar in a saucepan.

Add 1 screwpine leaf & water (just enough to cover the sugar) & boil until dissolved.

Pour sufficient amount into the rice pot to your own sweet taste level & stir well.

Reserve some palm sugar syrup for serving.

Press the into black glutinous rice into a container.

3. To make coconut sauce, place all ingredients* in a pot & boil until slightly thick.

4. To serve, place a scoop of the black glutinous rice into a serving bowl.

Top with coconut sauce and add palm sugar syrup if you like it sweeter.

Watermelon Sponge Cake

Since I have some egg whites leftover, I tried this recipe from a blog but must say I am not satisfied with it. I think the flour measurement must be too low & the cake texture is like marshmallow. I will not recommend for others to try and hence will not put up the recipe here.

Instant Laksa Johor

It has been heavily raining since last night and has not stopped until this morning. It is heavily raining at the moment. The Lutong River has overflown and roads are flooded. We prefer to stay in the house for safety (but also curling very lazy when the wheater is wet & cold...hehe). Aaaah... (sighing) as usual I am the one who has to think on the daily menu... we could not even go out for breakfast.... O'ooooh suddenly I remember what my blog friend has sent me... an instant Laksa Johor paste sounds very easy to prepare!! Mmmuah... Thanks ya, what a help....!

Here it goes:

INGREDIENTS:
1 packet Laksa Johor paste
800ml Water
1 Chicken breast

200ml Coconut Milk

Fish balls
Mini sausages
Mustard leaves (will be nice if I have bean sprout)
1 packet Meehoon - blanche
Boil Eggs
Ready-to-consume Chilli Oil

METHOD:
1. Place water, paste & the whole chicken breast in a pot & boil until chicken is cooked.
Pick the chicken out & put aside.
Add into the pot, coconut milk, fish balls & sausages & boil further.
Add more salt if necessary.
Lastly add in mustard leaves & off fire.

2. Serve meehoon with the cooked gravy, shredded chicken and chilli oil.
Yummmmy!

Caramel Pudding with Cake Base

Today we had a New Year party in the office so I baked this last night. The recipe is by Yani, the most famous sifu in MyR. A very special recipe as unlike typical caramel pudding, this one has a cake base. More surprisingly, it does not require you to bake the two layers separately and they nicely split themselves (but sticks well to each other) once baked.

Here is the recipe transalated into English.

(makes one 20cm round tin)

INGREDIENTS - CARAMEL:

60g Sugar

1 + 2 tbsp Water

1. Mix sugar with 1 tbsp water.

Stir on stove until it turns golden & off fire.

Add in 2 tbsp water & stir until no lumpy.

Pour into a greased tin.

INGREDIENTS - PUDDING:

500ml Fresh Milk

70g Sugar

4 Eggs

Essence Vanilla

2. Mix milk & sugar & stir on fire until sugar is melted.

In a separate bowl, beat lightly egg & EV (careful not to let the egg frothy otherwise the pudding texture will have holes).

Pour into the tin on top of the caramel.

INGREDIENTS - CAKE:

2 Eggs - split yolk/white

60g Castor Sugar

70g Flour

20g Butter - melted

3. Beat egg whites with ½ of the sugar until stiff.

In a separate bowl beat egg yolk with the remaining ½ of the sugar until thick.

Mix the two together.

Fold in flour & lastly add in butter & mix well.

Pour onto pudding mixture.

4. Bake in a water bath 170C for 40 minutes.

Cool completely before turning it out from the tin.

Served chilled or at room temperature.

Chicken Rendang with Less Cholesterol

Typically Rendang uses a lot of coconut milk & cooked until dried up. Not only it is high in cholesterol but also time consuming. I changed the traditional method by browning the chicken in shallow oil before adding the rest of the ingredients and uses very little of coconut cream and yet it still produces tasty rendang without ones can tell that it has less coconut cream! Also, it cooked in less than half an hour! Try it....

Chicken Rendang is my son, AlongRiz's favourite. He left home less than a week ago but I miss him a lot. (Susah ler nak nelan benda niiii....uwaaa!)

INGREDIENTS:

8-10 pieces Chicken parts

1½ tsp Turmeric powder (½ for rubbing chicken & 1 tsp for cooking)

1 scoop Cooking Oil

1 Big Onion*

3 Shallots*

1" Ginger*

1" Galangal*

3 Lemongrass*

1 Green Chilly*

1 tbsp thick Chilli Paste*

1 tbsp Coriander Seeds*

1 tsp White Pepper Corns*

1 tsp Fennel Seeds*

½ tsp Cumin Seeds* (* blended with some water until fine)

1 tbsp Canned Coconut Cream

1 Turmeric Leaf - sliced finely

1 tbsp Kerisik (roasted coconut paste)

Salt & Sugar

METHOD:

1. In a non-stick pot, heat up oil.

Rub chicken with turmeric powder & salt.

Shallow fry in the oil until golden on the outer parts.

Pour in the blended ingredients, 1 tsp turmeric powder, sugar & salt.

Stir until ingredients are dry & fragrant.

Add in turmeric leaf and coconut cream.

Stir until it dried.

Add in Kerisik and cook for another 2-3 minutes.

2. Dish up & serve with rice, glutinous rice or rotis.

Sweet Sour Tauchu Fish

It has been a long time since I last cooked this. I had an additional plate of rice tonite as this dish really increased my appetite...!

INGREDIENTS:

1 Pomfret (you can use any type of fish)

½ tsp Turmeric powder

1 Big Onion*

1 Green Chilli*

2 cloves Garlic*

1inch Ginger* (* sliced)

2 tbsp Tauchu (salted soya beans)

1 pinch Tamarind**

1 cup Water** (Mix & discard seeds)

1 Tomato - cubed

Salt & Sugar

METHOD:

1. Clean fish & rub with salt & turmeric powder.

Heat up oil & deep fry fish until cooked.

2. In a wok, heat up a few tbsp oil & fry the sliced ingredients*.

Add in Taucu & fry for 1 minute.

Pour in tamarind juice, salt & sugar.

Add in fried fish & tomato and boil for few minutes.

3. Dish up & serve with rice.

Jintan Beef

This spicy beef dish cooked in a Malay traditional style is simply irresistable. Make sure beef is fresh to obtain delicious result.

Although I can very well cook this myself, I still feel that my mum's cooking is always a lot better. She knows that I like this dish, so this is a sure menu when I visit my kampung.

INGREDIENTS:
500g Beef - sliced to small pieces
few tbsp Cooking Oil
5-6 Shallots*
2 cloves Garlic*
1½" Ginger*
2 tbsp Black Pepper Corns*
2 tbsp Fennel seeds (Jintan Manis)* (* blended finely with some water)
½ cup Water
1 tbs Tamarind juice
1 Big Onion - sliced ring shape
2 Green Chillies - sliced thick
2 Tomato - cubed
Salt & MSG (optional)

METHOD:
1. Heat up oil & fry blended ingredients until fragrant.
Add in beef, water, salt & msg and pressure until beef is tender.
(If you do not have a pressure pot, add in extra water & boil until beef is tender & gravy is dried up).
Add in tamarind juice, onion rings, green chillies & tomato.
Stir for few minutes & dish up.

2. Serve with rice.

Macadamia Nuts

Showing herewith in case anyone has not seen Macadamia nuts in its shell. Each shell has got a crack which can be opened using the key provided. The nuts have been roasted & tasted very crunchy. This is my favourite snack.

Lady Fingers with Beef

My hubby loves lady fingers & he bought it recently for me to cook.

INGREDIENTS:

Lady fingers

Some Beef

2 Red Chillies*

3 Onions*

1 clove Garlic* (* pounded)

Salt & MSG (optional)

METHOD:

1. Blanche Lady Fingers in boiling water until tender.

Dish up & cut off the top of each Lady Fingers.

2. Heat up few tbs oil & fry pounded ingredients.

Add in beef, salt & MSG.

Stir fry until beef is cooked.

Add in Lady Fingers, stir for a while & dish up.

3. Serve with white rice.

Dried Chilli Lemak Chicken

Using dried chillies instead of fresh chillies for this recipe will produce a different aroma. I remember my late grandmother used to cook this everytime our father took us backed to his kampung in Sitiawan.

INGREDIENTS:
1/2 Chicken - cut to small parts
1-2 Potato - cut into wedges
1 Big Onion - sliced thickly lengthwise
6-8 Dried Chillies - washed & cut
2 cloves Garlic*
1" Ginger* (*sliced)
1 tsp Turmeric Powder
1 bowl Coconut Milk
1 piece Dried Tamarind
Salt & MSG (optional)

METHOD:
1. Rub chicken with salt & turmeric.
Deep fried until cooked.
Deep fry potato wedges until cooked.

2. Heat up few tbsp oil & fry onion, chillies, garlic & ginger until fragrant.
Pour in coconut milk & add in turmeric powder, tamarind & salt.
Boil & add in chicken potato & cook for another 5 minutes.

3. Dish up & serve with rice.

Blueberry Muffins

On the right is a strawberry jam muffin. Tried this recipe by Yani from MyR for gathering the other day. I love it so much - lovely butter taste, soft & crumbly. As recommended by Yani, I have reduced the sugar amount slightly. The recipe below is a doubled up from the original.

(Makes 20 small muffins)

INGREDIENTS:

140g Butter

100g Sugar

2 Eggs

1 tsp Vanilla Essence

125ml Fresh Milk

200g Plain Flour*

2 tsp Baking Powder* (*mixed)

Blueberry Jam filling (I used sugar free jam & with whole blueberry in it)

METHOD:

1. Beat butter & sugar until white.

Add in egg, one at a time while beating.

Add in vanilla essence & fresh milk, beat well.

Lastly add in flour mixture, bit by bit while beating.

2. Fill 1 tsp of batter into a muffin cup.

Place 1 tsp blueberry jam & top with more batter.

Bake at 180C for 25 minutes.

Ucapan Selamat Tahun Baru 2009 dari Nur

Terima-kasih ucapan dari Nur, semuga Nur & keluarga mendapat keberkatan yg berlipat-ganda di tahun ini. Mmmuah!

Peach Cheesecake

Made for gathering the other day. I used the same recipe with Mango Cheesecake I created earlier but replaced Mangoes with Peaches. Taste is equally fabulous! For recipe, see here.

Farewell for AlongRiz

My eldest son, Rizal (nick name at home is Along) is leaving home this Sunday to pursue higher study in college, KL. We invited his closed friends & their parents to our house yesterday for get-together before he leaves. We had BBQ, Spaghetti Bolognaise, Peach Cheesecake, Dadih, Blueberry Muffins, fruits & snacks. However, I was too bz & half-well (terrible flu & sore throat) that I forgot to snap photos of the food except these two below.Please join me to pray for AlongRiz's safety, health & success. I'm going to miss him a lot....