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Sunday, December 31, 2017

Light Banana Cake (Kek Pisang Gebu)

 I’m very happy 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.
*****************************************************************


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.

Wednesday, October 25, 2017

Steamed Brownies and Cheesecake (Kek Lapis Kukus Cream Cheese)


  Who can resist brownies and cheesecake…. Combine the two and you’ll get a perfect compliments…. Moreover make it Asian way by steaming…. It produces soft and moist most delicious dessert that no words can describe enough…..!!



By: Roz@HomeKreation
Source: Ummi@HomeSweetHome (orig by YatieMemories)
Translated into English by HomeKreation
Yields: 8” round
INGREDIENTS - CHEESECAKE:
250g Cream cheese
60g Fine Sugar
1 Egg
1 tbsp Water
1 tbsp Flour

METHOD:
Beat cream cheese & sugar until smooth.
Add in egg and whisk until well mixed.
Add in water & flour and mix well.

INGREDIENTS -  BROWNIE:
 2 Eggs
1 cup Fine Sugar
1 tsp Vanilla Essence
A pinch of Salt
½ cup Boiling Water
½ cup Milk
½ cup Oil
1 cup Flour*
3 tbsp Cocoa Powder*
1 tsp Baking Soda*
½ tsp Baking Powder* (* combine& sift)

METHOD:
Whisk egg & sugar until frothy.
Add in VE & salt.
Add in hot water, milk & oil.
Add in flour mixture*.
Stir well in each addition above.

COOKING METHOD:
1. Line & grease tin.
2. Steam above medium heat, half of the brownie mixture for 15-20 minutes, until the surface is dry to touch.
3. Pour cream cheese mixture on top and continue steaming for another 15-20minutes.
4. Finally pour the remaining half of the brownie batter and steam another 30 minutes until done.
5. Cool cake before inverting. 
************************************************************************************

BAHASA MALAYSIA VERSION
Kek ni dah lama popular di alam maya ni…. tapi sampai sekarang masih di sukai ramai sebab kek coklat dan cheesecake memang sampai bila pun tetap akan di sukai…. Betul tak?

Kek ni di kukus.... tu yang buatkan kek ni lebih lembut dan moist…. sedap sangat…. Tentu anda boleh bayangkan tapi kalau tak pernah rasa kena lah cuba buat. Mudah saja dan bahan2 pun tak remeh.

Sorry lah gambo pun comot…. Pakai hp jer snap dan tak sempat nak deko2 bagai sbb amik gambo ni kat rumah emak dan dah siap kena kerumun nak serbu…..heheeee


Source: Ummi@HomeSweetHome (orig by YatieMemories, link ada kat blog Ummi)
… ditaip semula untuk mudah rujuk sendiri
Hasil: 8” bulat
BAHAN2 CHESSECAKE:
250g Cream cheese
60g Gula Halus
1 bj Telur
1 sb Air
1 sb Tepung Gandum

CARA2:
Pukul cream cheese bersama dgn gula hingga sebati.
Masukkan telur dan di pukul sehingga sebati.
Masukkan air & tepung gandum, gaul sebati.

BAHAN2 BROWNIE:
 2 bj Telur
1 cwn Gula Halus
1 st Esen Vanilla
Secubit Garam
1/2 cwn Air Panas Didih
1/2 cwn Susu Segar / Cair
1/2 cwn Minyak Sayuran
1 cwn Tepung Gandum*
3 sb Serbuk Koko*
1 st Baking Soda*
1/2 st Baking Powder* (*satukan &  ayak)

CARA2:
Pukul telur & gula sehingga kembang.
Gaulkan esen vanilla dan garam.
Masukkan air panas, susu dan minyak.
Masukkan campuran tepung* dan gaul sebati.
Bahagi dua bahagian.

CARA2 MEMASAK:
1. Sediakan tin yg di alas kertas dan di gris. Panaskan air kukusan dgn api sederhana.
2. Tuang 1 bahagian adunan coklat dan kukus selama 15-20 minit (permukaan nya kering).
3. Tuang adunan cream cheese perlahan2 dan ratakan ke atas adunan coklat.
Kukus 15-20 minit sehingga permukaan kek kering.
4. Akhir sekali tuangkan adunan coklat dan kukus selama 30 minit.
5. Angkat dan sejukkan kek sebeleum di keluarkan dari tin.
Tunggu sehingga betul2 sejuk sebelum di hiris dan dihidangkan. 

TIPS MENGUKUS:
 Di sini Along nak kongsikan cara2 Along kukus kek ni. Sebelum ni ramai yg bertanya cara2 nak kukus kek....
Tin kek yg di gunakan di sni hanya 8" bulat, jadi nak jimatkan perkakas, tak susah2 nak basuh banyak2 lapisan pengukus, Along gunakan periuk biasa sahaja:

1. Letak lapik pengukus atau apa2 jaring besi pun ok:


2. Letak air secukup nya dan didihkan sehingga betul2 menggelegak.
3. Balut tin kek dgn aluminium seperti gambar di bawah & letakkan atas pelapik pengukus.

4.Letakkan sehelai tuala bersih dan tutup.
Kukus kek seperti arahan resipi.
Selamat berjaya.....!

Monday, October 23, 2017

Taiwanese Butter Toast Bread


Let’s relax and enjoy sweet delicious toast bread at home…. In a lazy morning, lingering with fresh air in the patio cannot be better with simple munch that quick to prepare and creamy Teh Tarek…..


Perfect toast to my liking…. crispy on the outside and thick soft flesh in the inside…. just nice sweet creamy topping to compliment…. Hot sips of Teh Tarek just after each bites will surely lure you to greed for more….LOL!

Herewith the recipe to share with all….

Yields: 6 pieces
INGREDIENTS:
1 cup Powdered Milk
2/3 cup Sugar
2/3 cup Butter
1 Egg Yolk
1 loaf Bread – slice into 1”-1.5” thick

METHOD:
1. Mix all ingredients to form thick paste.
2. Spread to cover top and edge of the bread slices– use up all for 5-6 slices.
3. Bake at 180oC for 5 minutes then another ~5 minutes under grill until top is golden brown.Enjoy with your favourite hot beverage!
************************************************************************

BAHASA MALAYSIA VERSION

Kali ni Along nak share satu resipi yg mudah tapi amat sedap sekali. Roti ni amat popular dan biasa nya di jual di toast box atau di café dan harga nya agak mahal walhal nak sediakan di rumah ambil masa sekejap sahaja.

Sesuai untuk sarapan ringan atau pun minum petang. Roti ni rangup tapi isi nya tebal lembut di gandingkan dgn topping butter yg lemak berkrim memang sedap sangat di kenakan dgn Teh Tarek atau kopi O…. nyummmmm!

Meh tengok resipi…..

Yields: 6 pieces
INGREDIENTS:
1 cwn Susu Tepung
2/3 cwn Gula Pasir
2/3 cwn Mentega
1 bj Kuning Telur
1 buku Roti  – di hiris tebal 1”-1.5”

CARA2:
1.  Campurkan kesemua bahan2 untuk pes mentega.

2.  Sapukan pes mentega dgn rata ke atas permukaan kepingan roti. 
Gunakan kesemua nya untuk 5-6 keping roti.
3.  Bakar 180oC 5 minit dan kemudian ~5 minit lagi dibawah grill sehingga keperangan.

Enjoy dgn kopi atau teh panas!


Monday, October 16, 2017

Marble Cake (Kek Marble Trio)

 Hi there...! It has been almost a year since the last entry.... missing my blog so much... This effort takes a lot of patience as my telephone line and internet still not yet connected.... using mobile data isn't very efficient and fun.... slow like turtle run... :(

Anyway, here is something to break the silence.


By: Roz@HomeKreation
Source: CMG (Translated to English by HomeKreation)
Size: 8" square
INGREDIENTS:
300g Butter
280g Flour*
1 tbs Milk Powder*
1 tsp Baking Powder* (* sift)
250g Caster Sugar
1 tbsp Ovalet
5 Eggs (grade A)
50ml Milk
Fruit/Veg Paste - of your choice.... I used yam, choc, screwpine

CARA2:
1. Beat butter until white & fluffy.
Add in flour gradually until well mixed.
2. Whisk sugar & ovalet until evenly mixed.
Add in all the egg and whisk until thick.
Add in butter mixture bit by bit until well mixed.
3. Divide into three or four portions and add the preferred flavour paste into each.
4. Line and grease the tin.
Spoon each portion into the base of the tin alternately until all used up. 
Make a ripple pattern using skewer or knife.
5. Bake 180C for 55 minutes or until cooked.


BAHASA MALAYSIA VERSION
Assalamualaikum semua pembaca2 yg Along rindui.... Dah hampir setahun blog ni senyap jer.... tersangat rindu oleh itu walau pun internet mobile yg tersangkut-sangkut ni ku gagahkan jua.... Sedih nya dah hampir dua tahun permohonan untuk talian talipon dan wifi tidak dapat di makbulkan oleh pihak Telekom atas sebab2 yg tidak dapat di pahami.... Kalau ada sesiapa yg kerja Telekom kot2 boleh tarik untuk Along kat Taiping ni amatlah di alu2kan.... sob2....

Untuk memecahkan kesunyian.... Along kongsikan di sini kek yg Along buat kelmarin untuk hidangan sedara yg datang jauh dari Sarawak.... Kek ni lembut dan rasa lemak butter memang sedap... Along suka sbb kek tak berminyak jadi makan banyak pun tak jemu.

Kek ni asal nya Cik Mat guna 3 warna... tu lah sebab nama nya Trio... tapi Along terlebih warna pulak.... heheeee

By: Roz@HomeKreation
Source: CMG (Along taip semula utk mudah rujuk ya)
Saiz: 8" persegi
BAHAN2:
300g Mentega
280g Tepung Gandum*
1 sb Susu Tepung*
1 st Baking Powder* (* ayak sekali)
250g Gula Halus
1 sb Ovalet
5 bj Telur (gred A)
50ml Susu Kotak
Pes Perisa - pilihan anda.... Along guna Keladi, Pandan, Coklat

CARA2:
1. Putar mentega sehingga putih.
Masukkan tepung sedikit2 sehingga sebati.
2. Whisk gula & ovalet sehingga rata.
Masukkan telur & pukul sehingga kental.
Masukkan adunan mentega sedikit2 sehingga rata.
3. Bahagi kepada tiga atau empat bahagian dan warnakan sesuka anda menggunakan pes perisa.
4. Sediakan tin yg berlapik kertas & bergris.
Sudukan adunan berselang-seli warna sehingga habis. 
Cucuk lidi atau pisau sehingga ke dasar tin dan lorekkan secara rambang untuk corak marble.
5. Bakar 180C selama 55 minit atau sehingga masak.