Saturday, December 21, 2013

Onde Onde Labu Manis (Pumpkin Onde Onde)


250 gm glutinous rice flour
150 gm cooked pumpkin - mashed
30 gm sugar
pinch of salt
100 ml warm water
Coconut in palm sugar - for filling
sesame seeds - for coaating
Cooking Oil for frying

Mix flour, mashed pumpkin, sugar and salt in a bowl.
Gradually add warm water and knead to form soft dough.
Divide into small balls, flatten, put some filling and close the edges.
Roll into sesame seeds until surface covered.
Deep fry in hot oil on medium heat.
Serve.



Friday, December 13, 2013

Muffins


Muffin Basic

A)
150 gm corn/cooking oil
150 gm fresh milk
150 gm castor sugar
2 eggs

B) sift together:
250 gm all purpose flour 
15 gm baking powder

C) choose any one:
50 gm chopped Dates or
50 gm choc chips or
50 gm raisins or
50 gm chopped prunes (please add more sugar into mixture)

Combine (A) in a bowl, mix well.
Fold in (B) and (C). Mix just combined. Do not overmixed.
Spoon mixture into 12-lined muffin cups.
Bake at 190 deg Celcius for 15 minutes.



Onde Onde Inti Kelapa

In my birthplace it is known as Onde Onde.  Other places known as 'kuih bom' (referring to explosion during deep frying process) or 'kuih bijan' (coating with sesame seeds on the skin).  It is always filled with sweet filling such as coconut in palm sugar (as I preferred) or green bean or red bean paste.  

Onde onde (Kuih Bom)

A)
125 gm glutinous rice flour
15 gm all purpose flour
30 gm sugar
Pinch of salt
100 ml warm water
B)
Filling of your choice (I choosed young coconut in palm sugar)
C)
sesame for coating
 D)
Oil for deep frying

Mix (A) to form gentle soft dough.
Divide the dough into small round ball (I got 15 pcs), flatten on your palm, put some filling and close the edge.
Roll into sesame seeds until surface covered.
Deep frying in hot oil on medium heat.
Serve.



coconut in palm sugar filling

1 whole grated coconut - only white part
250gm gula melaka (palm sugar) - chopped
1 tsp salt
2 pcs pandan (screwpine) leaves
2 1/2 cups water

combine all ingredients and cook on medium heat. stir occassionally to mix well and to avoid the bottom to burnt, until thicken and water dissolve.
option:
drop 1 1/2 tbsps all purpose flour in, mix well to make the filling thicken, shining and moisture.
off the heat. leave to cool.
shape as desire. ready to use.

keep refridgerated for future use).

Thursday, April 25, 2013

Shooting - Majalah RASA

It was taken on January 2013 at my baking studio in Bukit Beruntung for March 2013 issue.  Prepared 5 simple and easy recipes.
 Janganan (Vegetables Salad with Hot Spicy Peanut Sauce)

1 keping tempe - goreng & potong dadu
2 kentang - potong dadu & rebus
5 btg kacang panjang – potong & celur
2 ikat kangkong - potong dan celur
½ biji sengkuang – hiris memanjang
1 batang lobak merah - hiris nipis memanjang
1 biji timun - hiris nipis/memanjang

Sambal Kacang (Kuah Salad):
10 biji cili api
2 ulas Bawang putih
Seketul belacan (sebesar ibu jari)
1 cawan kacang tanah goreng
1 sudu besar gula
Jus asam jawa (gunakan air masak untuk membancuh)
Garam secukup rasa
Air masak (jika perlu)

Tumbuk cili api, bawang putih dan belacan hingga lumat. Masukkan ke dalam bekas.
Tumbuk kacang hingga hancur. Campurkan ke dalam campuran cili.
Tambahkan gula, jus asam jawa dan garam secukup rasa dan kacau sebati. Kalau kuah pekat, boleh tambah air masak untuk mencairkan. Biar seketika sebelum dihidang.
Susunkan bahan sayur di atas pinggan dan siramkan dengan kuah kacang.

Chocolate Mousse Cake




1 biji kek span coklat – Potong kek kepada 3 lapisan
300 ml krim putar – pukul kembang
150 gm coklat masakan - racik
1 sudu besar serbuk gelatin
100 ml air panas
Sirap kopi secukupnya

Larutkan serbuk gelatin dalam air panas.
Cairkan coklat secara ‘double boil’.  Masukkan campuran gelatin, kacau rata dan sebati.
Kaup balik campuran coklat ke dalam krim putar yang telah di pukul kembang hingga sebati.
Gunakan loyang yang mudah longgar (springform), besar sedikit dari saiz kek.
Letakkan lapisan kek pertama di dasar loyang.  Renjiskan sirap kopi dan ratakan separuh krim di atas kek tadi.  Letakkan lapisan kedua.  Ulangi renjis sirap dan sapukan krim.  Tutup dengan lapisan kek yang ketiga.  Simpan beku 8 jam.
Keluarkan kek dari loyang.

Hiasan:
150 ml krim putar, pukul hingga kembang.  Salutkan diatas dan disekeliling kek dan hiaskan mengikut kreativiti sendiri.

Abok-abok Serikaya


Lapisan Bawah:
½ cwn biji sago – basuh dibawah air mengalir, tiriskan
30 gm gula Melaka – racik
¼ biji kelapa parut
Garam secukup rasa

Panaskan pengukus.
Gaul sebati semua bahan atas dan ratakan di dalam loyang. 
Kukus hingga masak.

Lapisan Atas:
3 biji telur
40 gm tepung gandum
50 gm gula pasir
500 ml santan (perahan dr ¾ biji kelapa)
1 sudu teh pes pandan
Sedikit pewarna hijau

Masukkan tepung, gula dan telur ke dalam bekas/mangkuk besar.  Tuang santan sedikit demi sedikit.  Kacau sebati hingga licin.
Tuangkan ke atas adunan sago yang sudah siap masak di dalam pengukus.  Kukus hingga masak, sekurang2nya 40 minit.
Tunggu hingga sejuk baru dipotong.

Fried Noodle In Soy Sauce



1 bungkus mee kuning (450 gm)
7 biji bola ikan
2 keping kek ikan
10 ekor udang kecik
2 ekor sotong - potong cincin
1 pokok kecil sawi - potong asingkan batang dan daun
50 gm taugeh
6 tangkai daun kucai - potong 1 inci
1 biji bawang sederhana besar – hiris
1 ulas bawang putih - ketuk n cincang
2 sudu besar cili kisar
½ cawan kicap lemak manis
1 sudu besar perahan asam jawa
1 gelas air
Minyak untuk menumis

Panaskan minyak dalam kuali. Tumiskan bawang besar dan bawang putih hingga naik bau. Tambahkan cili kisar. Kacau goreng hingga naik minyak. (kalau ada yg bersin dah kira ok tu.)
Masukkan batang sawi bersama sotong, udang, kek dan bola ikan. Kacau rata.
Tambahkan kicap, jus asam jawa dan air. Kacau rata dan biarkan mendidih.
Masukkan daun sawi, taugeh dan mee kuning. Kacau rata (atas api yg besar) biar sebati.
Tutup api dan taburkan daun kucai. Kacau rata dan hidangkan.

Dessert - Milk Cocktail


1 tin susu cair
1 tin susu pekat
1½ tin air masak
1 tin besar koktel – buang sirapnya
1 tin longan – buang sirapnya
1 paket koktel jelly

Campurkan susu cair, susu pekat dan air dalam mangkuk besar. Sebatikan.
Masukkan buah koktel, longan dan jelly.
Simpan dalam peti sejuk selama 2 jam sebelum dihidang.

Fermented Tapioca Cake (Kek Tapai Ubi)


A very easy recipe to try...

Fermented Tapioca Cake

A:
250 gm butter
250 gm sugar (or less)
4 eggs
1 tsp vanilla essence

B: sifted together
250 gm flour
1 tsp baking powder
1/2 tsp bicarbonate of soda

C: mixed
250 gm fermented tapioca – mashed
100 ml fresh milk

Method:
Cream butter and sugar then add eggs one at a time, beat to fluffy. Add essence into the mixture.
Gradually fold in (B) alternate with (C), and mix well. Pour mixture into 9x9 inch baking tray.
Bake 170 C for 40 minutes.