Monday, June 20, 2016

Saturday, June 18, 2016

LoveU Tiramisu

It's break fast with your family weekend. Here is my contribution for the feast. In typical huge Malay families there will be few mains, few desserts, few drinks and a lot of appetizers. 

Sat will be at my side and Sun will be at Mr E's family. I decided to prepare both today so I can sleep longer tomorrow. I'm not too sure how it taste like as this is my first time using half mascarpone and half cream cheese. I hope it taste ok. 

If not ok just swallow and don't comment 😜

15 Ladyfingers 
1 Cup Espresso
4 Egg Yolks
½ Cup Sugar
1 Cup + 2 tablespoons Heavy Whipping Cream
1 Cup(8 oz.) Mascarpone (this batch I used ½ mascarpone and ½ cream cheese)
Cocoa Powder, for dusting

Optional item
Melted chocolate
Chocolate rasp | Coffee candy | Chocolate flakes and etc.

Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.

In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.

Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. And we are ready to assemble

To assemble:
1. Get ready a deep dish or small serving cups (your preference)

2. Scoop some or a tablespoon (for single serving) of the mascarpone mix into the dish or cups 

3. Dip the lady finger in espresso and it on the mascarpone mix

4. Drizzle some melted chocolate 

5. Scoop some or a tablespoon (for single serving) of the mascarpone mix to cover the lady finger

6. Repeat steps 2 to 5 until it reach to the bream of the dish 

7. Dust the top with cocoa powder and sprinkle your preference chocolate or candy on top

8. Refrigerate for several hours or overnight.

Friday, June 17, 2016

Macaroni "Tulang"

Creative at its best. Today Mr E asked for macaroni soup again. Nah I'm not cooking again. Ok I will lah so I decided to try something new to me ... I google for Tulang gravy from Qasehdkitchen made a few changes and add macaroni.
Below is the recipe that I made changes original recipe you can check out her page. Click here for the recipe.

Meat cubes (I used beef)
2 diced onions
3 small carrots roughly chopped

blended ingredients
5 cloves of garlic
2 inch young ginger
50g dried chili
30g chili padi
30g red chili
3 spoons of white pepper, 3 spoons of black pepper, cumin and coriander powder

Boil meat, onion, potatoes and carrot till tender
Take out the onion and carrot and blend it
Heat oil and fry the blended ingredients.
Add the broth from the meat. Season it with salt.
Add in the meat and cook it for 10mins.

Sunday, June 5, 2016

Laksa Ibu

Mr E loves my Ibu's laksa but we do not want to trouble her. Next in line is me aka the Wife. Since fasting starts tomorrow, I decided to cook the laksa today. I don't want him to drool all day tomorrow.

I asked Ibu for the recipe and this was what she gave me yesterday, bawang putih, bawang besar, halia sikit, lengkuas sikit, serai, lada kisar sikit, ikan kembong or tenggiri, udang kering/ikan bilis and that's it .... on top of that she called to say nak kene tarok santan, kunyit or kari ikan... and I have to agak-agak the quantity. Mothers ... They cook with no measurements. 

So here's my portioning 

To blend
4-5 cloves garlic 
1 large onion
A thumb of ginger 😜
15-20 dried chili
1 handful dried shrimp
1 handful ikan bilis
3-5 pcs of ikan kembong/ ikan tenggiri

An inch of galangal (bashed)
1 lemongrass (bashed)
1 medium pack of santan
Laksa noodles
Oil for frying
Salt to taste

Tau Pok
Boiled tiger prawns
Boiled eggs
Fish cakes
Laksa leaves
Sambal tumis

Boil the fish and remove the bones. Keep the fish broth.
Blend garlic, onion, ginger, dried chili, dried shrimp, ikan bilis, boneless ikan kembong/ ikan tenggiri
Heat oil. Sautéed the galangal and lemongrass 
Add the blended ingredient and cook well and stir often. 
Once dried up add the fish stock and bring to boil
Add santan. Cook on low heat. Once boil can off the heat.

Serve. Put the laksa noodles in a bowl. Scoop the gravy on to the noodles garnish it with boiled egg, sliced fish cake, tau pok, boiled prawns, chopped laksa leaves and sambal tumis.

The outcome is not bad for first attempt, Alhamdulillah. 

Wednesday, January 27, 2016

Harum Manis

Harum Manis
300g gula Melaka (palm sugar)
350ml water
1 pandan leaf (I added.)
50g butter
3 eggs
200g sugar
350g plain flour
1/2 tsp baking powder (I used double-acting.)
1 tsp baking soda
1/4 tsp salt
1 tbsp vanilla essence
8-9 banana - sliced into about 1/2 cm thick (I used pisang raja.)

Combine gula Melaka, water & pandan leave in a pot & boil over medium fire until  gula Melaka dissolves. Strain syrup & add in  butter. Stir well. Leave to cool completely.
Prepare steamer & grease moulds with oil or butter. (I used  kuih lompang moulds.)
Combine plain flour, baking powder,  baking soda & salt. Sift set aside.
Beat eggs & sugar until light & fluffy.
Fold in flour.
Pour in gula Melaka syrup a little at a time, stirring until well blended.
Pour batter into moulds until 3/4 full. Top with sliced bananas.
Steam for 15-20 minutes.
Leave to cool completely & remove cakes from moulds.
Makes about 56 pieces.

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