Chocolate Chips Banana Muffin

Oh gosh!  Suddenly, I lost my words - how to start and what to write in this blog... (-_-)

Ok... to begin with... I present you this photo 

a beautiful muffin that I made a couple of nights ago.  This is the second time that the muffin I bake formed very nice and perfect volcanoes on surface.  I already put the recipe on previous entry which you can find it here.  This time chocolate chip is chosen and I added mashed banana in it.  I substituted fresh milk to uht coconut creme (delute with water 1:1) instead.  It turned out perfect either taste and texture.  Soft and fluffy even after 2 days at room temperature.

Chocolate Chips Banana Muffin

A)

2 bananas - peeled n mashed

150 ml cooking oil

75 ml uht coconut milk

75 ml plain water

150 gm castor sugar (less or more)

2 eggs

B)  sifted together:

250 gm all purpose flour

15 gm baking powder

C)

100 gm Chocolate Chips

Combine (A) in a bowl.  Mix well.

Fold in (B) and (C).  Mix just combined.  Do not over mix.

Bake at 190 deg Celcius for 20 minutes.

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.

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).

Decorated Cookies - Pink & Green

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.

Chocolate Tiramisu Cake - My Version

Taraaaaa!!! Happy enjoying my own piece of cake... Chocolate Tiramisu cake.  I made this for my son birthday yesterday.  And the best part was everyone enjoying it too... Nothing goes to the bin.  That a success story of my cake, at least, this time...  ;)

Let's see the process of making this simply delicious yummy cake.

1 no. 8" Chocolate Sponge Cake - divided to 3 layers

Syrup:
2 tsps instant coffee + 100 ml fresh milk

Cream mixture:
250 gm whipping cream
400 gm cream cheese
160 gm icing sugar
1 tbsp gelatine powder
70 ml hot water

Dissolve gelatine powder into hot water.  Keep aside to lukewarm.
Whisk whipping cream to stiff peak. Aside.
Beat cream cheese and icing sugar to become creamy.  Gradually add the gelatine mixture in and continue beating until well mixed.
Gently fold in the beaten whipping cream using wooden spatula until mixture is well combined.

...before make over after hours in the freezer

Assemble the cake:
Place 1st layer of cake on the base of springform tray (I used slightly bigger then the cake size), sprinkle coffee syrup on the cake and spread 1/3 of cream mixture.
Place 2nd layer of the cake on the 1st cream layer, sprinkle syrup on the cake and spread another 1/3 of cream mixture. Continue with the 3rd layer of the cake and spread cream mixture on top.
Keep frozen for 8 hours.
Loosen the springform and decorate as desired.

Covered the whole cake with fresh cream frosting but I used the left over cream mixture.  Please do not waste anything... ;)

Less is more... I prefer simple decoration... 

Chocolate Indulgence

CHOCOLATE INDULGENCE

SEDIAKAN SPONGE CAKE COKLAT SAIZ 9”

SYRUP (disatukan):
2 tbsp instant coffee
225 tbsp susu uht

MOUSSE:
600 whipping cream
150 g melt dark choc
150g melt white choc
3 sudu besar gelatin
150 ml air

Campurkan air dan gelatin, double-boil hingga gelatin larut.
Sebatikan 1/3 cairan gelatin ke dalam ‘dark choc’ yg telah dicairkan. Selebihnya sebatikan ke dalam ‘white choc’ cair.
Putar cream sehingga licin.
Ambil 200gm krim kaupbalik ke dalam dark choc mixture.
400gm lagi dicampurkan dengan white choc - kaupbalik. Bahagikan kepada dua bahagian.

TOPPING (ganache):
300g uht whipping cream
600g dark choc cincang
½ tbsp melted butter

Panaskan krim, hingga berbuih kecil (tidak mendidih). Masukkan dark choc. Kacau sehingga sebati. Masukkan butter.

DECO:
150g whipping cream diputar.

Cara penyediaan:
Bahagikan kek kepada 4 bahagian.
Lapisan pertama, sapu dengan syrup. Kemudian lepakan dengan white mousse. Letak lapisan kedua. Sapu syrup kopi lagi. Lepakan dengan dark choc. Letak lapisan kek yg ke3, sapu syrup dan lapis dengan mousse putih.
Kemudian tutup lapisan akhir. Lepakan seluruh kek dengan whipping cream yang telah diputar. Setkan sebentar di dalam peti ais. Kemudian curahkan topping.

Popcorn

Hello... long time no see, sorry so busy me... Here, snack for you... Pop! Pop! Pop!  It's Popcorn timeeee!!!

Let's see how to prepare your own delicious homemade popcorn.

1/2 cup of dried corn kernel (special for popcorn)
50 ml corn oil
1 tbsp butter

heat up the oil in the pan to maximum and melt the butter.

spread the kernel evenly, reduce the heat and cover the pan with the lid.

Listen to the 'pop' until no more 'pop' is heard.

Now, your popcorn is done!!!

Oppsss!!! Lets prepare the caramel, so that our popcorn will taste more better.

1/2 cup sugar
2 tbsps butter

Melt sugar to caramel (browning)

Add butter to melt and mix well.  At this point you can add a tablespoon of honey (if you like).   Let the mixture turn a little bit browning before we fold the popcorn in.

Quickly fold in the popcorns and mix well.

It' ready to pop in your mouth.  ;-)