Wednesday, August 31, 2011

Kek Batik Marie

I can't remember the last time I make this cake (you don't need to baking it, just cook and super easy) it could be more than 5 years ago.  So I decided to make it again ar previous my aunt showed me how to do it and roughly I think I can remember lar.  Actually its so easy that you can put anything you like ...
*Photos has been deleted


1 bag of Marie Biscuits
Vanilla Essence
Cocoa powder/Milo powder/Holicks (up to you)
Milk (to bind the ingredients together
Sliced Almond (optional, I happen to have balance so I put it in)


Heat butter and sugar in a wok.  I use a wok so its easier to work with.
Once the butter is melted and the sugar dissolve add vanilla essence and milk and cocoa power
Mix well and let it simmer abit
Break the biscuits into 2 or 4 mix it to the liquid mix.  Mix well
Off heat.
Press it in the container try to make it as smooth, level and compact as possible.

optional: dust it will cocoa powder, drizzle with chocolate, sprinkle with chocolate chips

Monday, August 29, 2011

Tapak Kuda (Horse Shoe)

Sun is the last day to baking and need to wrap up really soon.  So many things to do so little time.  I'm exhausted cos I came home at 4am and I deserved a good rest but no ... people have to wake me up early in the morning ... I had miss call as early as 8am!!! and messages kept coming it.  I left so irritated cos I can't go back to sleep so I decided to make full use of the day.

Dragged myself to the toilet (with 4hrs of sleep I hit the wall in the way to the toilet).  Sunday was quite fruitful, I bake tapak kuda and kek batik (will upload later).  Day time tapak kuda looked skinny hee hee ... after break fast I did one more batch it looks much better lar ...

Note to self: When cracking eggs, crack in a small bowl and transfer to the big bowl do not crack straight in the big bowl cos u never know u'll get bad eggs.  Cos after cracking 6 eggs ... the 7th egg is a bad egg and I have to throw all of it so wasted.  Lesson learn.

*Photos has been deleted

10 eggs yolks
5 egg white white
225g Castor sugar
110g plain flour or refined flour (I use the Hong Kong flour)
10g milk powder or vanilla ice cream flour
135ml melted butter
1 tbsp sponge stabilizer (ovalette)
1 tsp vanilla essence
1 tsp chocolate flavoring (I used chocolate emulco)
1/2 tsp baking powder
Nutella or chocolate hazel nut paste for filling

1. Combine eggs, sugar and stabilizer.. whisk at low speed and then to medium high speed on ur stand mixer and whisk for a good 8 mins or till thick and fluffy. Add sifted flour, milk and baking powder. Beat again till well mix.
2. Add in the cool melted butter and vanilla essence, mix well.
3. Take five scoops of batter and add chocolate paste to it.. put it aside. Place the rest of the plain batter into a big piping bag.

4. Prepare two greased with baking paper (10x10x1").. Pour chocolate mixture and spread evenly in pan. Then pipe in plain batter on top of the chocolate batter (the reason being so that the the plain batter will not mix with chocolate batter) For some reason I did the other way round cos I did not read the instruction hee hee

5. Bake in oven at 180c for 20-25 minutes. Cool slightly (mine was done within 15mins)

6. Remove cake from pan. Cut around edge of cake... ( i cant be bother hehe) Spread Nutella. Cut cake into 
two or more. 

Roll into two tightly.. wrap with clingwrap.. store in refrigerator.

Becos I had so much fun ... I made 2 batches ... hee hee ... 

Source: Kak Rima

Friday, August 26, 2011

Espresso-Chocolate Shortbread Cookies

Okay this will be my last cookie baking for this month eh hee hee ... I had fun lah although of rejected cookies hee hee I learnt my mistake, what I should and should not do..... erm I think hee hee anyway ... this shortbread cookies are super easy to make.  A good recipe for lazy person like me hahahah ... Stumble upon Smitten Kitchen while blog-hopping. 

I love the smell ... my entire house smells of coffee last nite ... 
*Photos has been deleted


1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)


1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is 
incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Yeah success!  So come Sunday will be tapak kuda (horse shoe). All the cookies recipes i tried this month are all 1st attempt except the Almost Famous Chocolate Cookies from Kak Rima which I've done it for a couple of times.  You should try it too ... infusing the coffee oil in the egg overnight makes a difference tao so try ok ...

Chaotic Week Part 3 of 3

Cookie Containers

Project Y!!! YEY! ... ok lame ... anyway why I decided to make the bottles on my own cos I saw one of the fbian (Maraini - E's School mate) did it last year and I was like waaaaaaaaaaaaah so pwetty.  So this year I give it a try lar.

I imagine it to be black and white shiny material with elegant white lace.... and the end product ... PURPLE!!! ... hee hee i loveeeeeeeeee purple ...

*Photos has been deleted

Chaotic Week Part 2 of 3

Almond Cookie Cups

Beginning of the week Imah (my sch skool classmate/fb) asked for the following recipe.  So I google it hee hee ... cos I also want the recipe ... erm ...I did not use the aluminum cuppies cos I'm lazy to go phoon huat hee hee so far ... 

So i try lah ... conclusion ... u NEED the aluminum cuppies ... hee hee 
*Photos has been deleted


  • 8 oz chopped chocolate or chocolate-flavored candy coating
  • 24 small candy cups
  • 1/2 cup (5 oz) almond butter or other nut butter
  • 1/4 cup (1.5 oz) chopped semi-sweet chocolate
  • 4 tbsp powdered sugar
  • 1/2 cup crispy rice cereal
  • Toasted nuts for decoration (optional)


1. First, prepare the chocolate cups. Temper the 8 ounces of dark chocolate, or melt the chocolate-flavored candy coating.
2. Using a small pastry brush (or clean paint brush), brush the chocolate up the sides of your miniature candy cups. Try to make your coating as even as possible, and swirl the cups upside down to help distribute the chocolate. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately. Set the remaining melted chocolate aside to use later. If you have questions, here is a photo tutorial showing how to make chocolate cups.
3. Let the chocolate cups harden completely in the refrigerator or at room temperature.
4. While you're waiting for the cups to set, prepare the filling. Melt the 1/4 cup of chopped chocolate and the almond butter together in a bowl in the microwave, stirring after every 20-30 seconds to prevent overheating. Stir until they are melted and smooth.
5. Add the powdered sugar and stir until it's incorporated, then add the crispy rice cereal and stir it in as well.
6. When the cups are set and the filling is made, use a teaspoon or small candy scoop to drop balls of filling into the chocolate cups. Pat them down gently so they don't mound up over the top of the cup. Fill them until they are almost full, but leave space at the top to cover it with chocolate.
7. If the remaining chocolate has hardened, re-melt it gently. Spoon a bit on top of each cup, smoothing it to the edges to create a chocolate “seal” over the filling. While the chocolate is still wet, sprinkle crushed nuts or any other decorations on top, as you desire.
8. Refrigerate the cups to set the chocolate, about 20 minutes. Store Crispy Almond Chocolate Cups in an airtight container for up to two weeks. If your almond butter requires refrigeration keep them in the refrigerator, otherwise, they can be stored at cool room temperature. Always bring them to room temperature before serving.
But I think the recipe is not the correct one lah ... cos I dont remember tasting crispy rice cereal before ... anyway its a nice recipe to try.

Chaotic Week Part 1 of 3

Choc-Vanilla Noughts & Crosses

Syawal is just around the corner lots of things to do so little time.  I have not start on spring cleaning yet.  My Raya Goodies did not turn out too well ... probably cos I'm exhausted.. and I did not manage to update as frequently so bare with me cos there 3 parts to this post hee hee ...

Got this recipe from a library book ... somewhat like butter cookies with XOXO of choco chips on it and i think i bought the wrong white choco chip ar cos when I pulled out from the oven, it got slightly burned hahahaha ... anyway here's the recipe ... 

*Photos has been deleted


4oz (125g) butter, softened
1/2 cup (110g) caster sugar (superfine) sugar
1 egg
1tsp vanilla extract
1 2/3 cups (250g) plain (all-purpose) flour
2tbsp cocoa powder
2tsp milk
1/3cup (50g) white Choc Bits
1/3cup (50g) dark Choc Bits


  • Preheat oven to 180C/350F.  
  • Line oven trays with baking paper
  • Beat butter, sugar, egg and extract in small bowl with electric mixer until combined; stir in sifted flour, in two batches
  • Divide the dough in half.  Stir sifted coccoa and milk into one portion.  Cover; refrigerate dough 30mins
  • Roll dough portions, separately, between sheets of baking paper until 5mm (1/4inch) thick.  Cut 15 x 6cm (2 1/4inch) round from each; place about 2.5cm (1inch) apart on trays
  • Press white chocolate on chocolate rounds to make crosses; press dark chocolate on vanilla rounds to make noughts.  Bake about 15mins; cool on trays.

prep + cook time 40mins (+ refrigeration)
make 30
notes You need 96 white and 96 dark Choc Bits to make the noughts and crosses for these biscuits
Store biscuits in an airtight container for up to a week

Source: Library Book

Saturday, August 20, 2011

Un-fruitful Day... Sigh

I am quite upset actually.  I've read the recipe again and again but its a disaster.  A simple recipe but very tricky temperature and timing ... Its 200C and baked it for 5 to 8 mins only.  By 6 mins the side are oleidie brown but the top still wet so I have change it to top heat ... slightly before 8 mins, it got burn haiyaaaaaaah so wasted ... I think this recipe cannot make it lah cos its so tempremental and I have to 'jaga' oni... lots of 'chao-da' and cracks ... SIGH ..... I noe im not suppose to but arrrrggghhh its so frustrating ... after all that I end up with 1 miserable small bottle thats look ok and pretty lah.  My first batch I put 1/2 tsp of batter and 2 inch apart ... and it came out super big!!!! SUPER!!! ... so the rest I oni 1/4 of tsp.  Need new recipe so last mins haiz ... I dunno wat to bake oleidie .... eeeeeeeik ...

*Photos has been deleted


1/2 cup butter, soften
1/2 cup white sugar
1 egg
1/4 all-purpose flour
1/2 cup groung almond
Some almond flakes


Preheat oven to 200 degree C
In large bowl, cream together butter and sugar.  Beat in the eggs, ground almonds.  Gradually mix in flour until well blended.  Drop teaspoonfuls 2 inches apart on ungreased cookie sheets.  Press almond flakes on cookies.

Bake 5 to 8 mins in the preheated oven, or until cookies are lightly browned.

Note:  You can dip the cookies in melted chocolate for extra ooomph!

My miserable bottle and its not even full.  

Source: Library Book

Thursday, August 18, 2011

The Mood is here ... Finally

Wednesday. Mid-week. Urrrgghhh ... Mid-week syndrome.  Some how I smell the weekend. I have mix feelings about it. Yey!!! Because I have full pack weekends that starts on Friday ... Iftar with NA & fiancee, Saturday is Baybeats so will be meeting the Ex-Starbuckian (not mine hahahah ... they are E's ... cos I was never a barista =D) and Sunday is a stay home with ibu day and our "Curry Feast" the menu will be Roti Kirai Insya-Allah... not to yey: Ramadhan is coming to an end ... lots of things to do so little time.

So that means we left out 10days before we leave Ramadhan to see syawal.  So to all thought we will be busy preparing goodies for raya, redecorating our houses do not forget your prayers and doas ... that last 10 days lah we want to really utilized that every mins and sec to prayers and doas ... May Allah bless us and keep us safe and hopefully what we doas be granted Insya-Allah ... The last 10 nites any one of it can be the Lailatul Qadr nite. Hope we all have a fruitful Ramadhan. Insya-Allah ... Amin.

So ... for iftar, I have left over soup from Soto Madura so I just boiled some pasta to go with it.

 I've oleidie plan that I will do a lil bit of baking after tarawih ... decided on AFC lar ... looking at the recipe I should be somewhat expert oleidie lah rite?! WRONG!!! ... I over beat the wet mixture so its alot sticky than usual ar ... and this batch is much flatter ... I'm contemplating whether I should add a lil bit more flour ... I decided not to cos worried I will ruin the batter .... So I let it as it is.

Almost Famous

250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt 
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper 
(i omit this)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i put in chopped walnut)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks 
300g self-raising flour 

This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further

Source: Kak Rima @

Wednesday, August 17, 2011

Chocolate Snowballs

Orite the pressure is on, 13 days left. Next weekend burn cos of the PE and I'm on duty again ... aiyah of all time they have to do it during fasting month.  But its otey cos will get 2 days off .. yippie ... anyway back to the baking ... I think I got this recipes from one of the library books I've loan cos I did not indicate any link while copying it over hee hee ...

Why Chocolate Snowballs? ... erm cos not many ingredients use and the method is quite simple very idiot proof hahahha ... cos I'm quite a klutz in the kitchen so less and simple is good. It takes about 20mins to bake so while its in the oven I did my laundry hee hee ... So by the time 20mins is up, I'm done with my laundry ... ta-da hee hee ...


25g sugar
250g butter
200g ground almond
200g chocolate chip
30g corn flour
30g cocoa powder
250g flour
1 egg
1/2tsp vanilla essence
icing sugar


Preheat oven 160C
Mix well the dry ingredients: ground almond, chocolate chip, corn flour, cocoa powder and flour in 1 bowl and put aside
Beat butter, vanilla essence and sugar til smooth
Add in egg and beat well
Fold in all the dry ingredients (it will a little bit wet dough)
Make balls out of the dough the size of your thumb or slightly smaller
Bake for 20 to 25mins depending on the size of the balls =D
Let it cool for 1hr or so ... and coat the cool balls in icing sugar

ps: its up to u to put it in cups... no cups oso can (org cakap kiter buat dia buat dia buat kiter ape2 pong boleh)

Its a simple recipe and quite 'muai'... in this entry i type quite so many kan ... haiz ... anyway I manage to fit all in 3 bottles. Awesome-possum.

Tuesday, August 16, 2011

Madura Oh Madura ...

I have 1 pkt of yellow noodle and I really do not want to go NTUC.  Since I have a whole chicken in the fridge I ask E to take it out and thaw it saw when I got back from work and can start cooking.  and member forget to take it out from the fridge da ... so I still have to go NTUC to get Fresh chicken.  Note to self do not forget to thaw frozen chicken in future cos fresh chicken comes with the head and feet!!!! O_O.

recipes that came to mind mee kuah (erm similar to mee bandung .... scrap) mee rebus (need sweet potatoes ... i dun think have time to cook .. so scrap) ... hee hee so choice of the day Soto Ayam Madura ... ta-da..

Recipe: (Serves 5-6)
4-5 lb whole chicken
4 cloves garlic
1 onion medium sized rough chop
2 kemiri nuts or candle nuts (macadamia nut can be used as a substitute) (optional)
1 large stock lemon grass
2 inches ginger cut or broken into 2 or 3 chunks
4 fresh kaffir lime leaves (kinda optional)
1 tbsp turmeric powder
1 beef bouillon cube
2 tbsp canola oil
salt to taste

Remove skin and halve the chicken. Chop skin in to quarter sized pieces and dry with paper towel and salt liberally. Using a food processor puree kemiri, onion, and garlic. Heat a dutch oven or soup pot to high and add canola oil and chicken skin. Render the skin for 2 - 3 minutes and remove. (If you want chicken cracklings as a condiment reserve the rendered skin, deep fry at high heat 375 degrees F until crispy brown).

Add puree and stir, scraping up all the chicken bits stuck to the bottom of the pan. Cook until the puree begins to stick to the bottom of the pan. Then add turmeric, ginger, kaffir lime leaves, lemon grass, and bouillon cube and cook for about a minute. Salt chicken liberally and add to the pot. Then add water until chicken in completely immersed. Turn heat down to a simmer once the water has come to a boil. Simmer until the chicken easily pulls away from the bone, about 1 hour .

Remove chicken from the soup. When chicken is cooled pull all the meat from the bones. (At this point the soup is done. It is your choice to serve the chicken separately as a condiment or add it back to the chicken. Mom always adds it back to the soup. I think it's better because the meat stays nice and moist.)

Add chicken back into the pot and add salt to taste.

Now Soto Ayam isn't Soto Ayam without the condiments. The condiments in a way make or break the soup. They add texture, flavor, and heat. Beside rice and sambal, every family in Indonesia has their own favorite combo of condiments. Below is a list of our family favorites.

Source: PetitChef

Monday, August 15, 2011

Last Min

Thought of not cooking yesterday cos we need to do some errands but there's some changes so 5pm hubby ask me to cook... So I cook something simple lar since he let me know at the last min ... I get whipped out from the kitchen Mee Goreng Mamak (I still have 1 packet of yellow noodles which I will cook for today's buka)

Ingredients (I use whatever in my fridge ... if you have more stuff go ahead and be creative)

1 pkt of yellow noodles
handful og squid
black pepper hotdogs
dried chili (blended)
1 tsp curry powder
sweet soya sauce
1 large onion (sliced)
  • Heat oil. Add onion, blended chili and curry powder. Cook for abt 5 to 10mins
  • Add in the squid and hotdog.  Mix well 
  • Add soya sauce mix well den add the noodles 
  • Move the noodles to the side of the wok and crack 2 eggs (scramble it)
  • Once the eggs are cook mix well with the noodle 
  • Sprinkle some fried onion before serving
This is call masak campak2 hee hee I use whatever ingredient i have in the kitchen cos its too hot to go NTUC (alasan tempang)

We have bubur masjid from Sultan mosque and the rest my MIL brought back from work.  So we decided to empty the fridge and clear all the food cos we dowan it go bad.

Saturday, August 13, 2011

Feasting Friday

12 Ramadhan 1432

Today we had guests over yey!!! ... but some unable to come ... its ok there's always a next time =).  Since my guests had bad experience with mee badung from one of the local stall, i decided to gave it a try.  Alhamdulillah it turns out ok.

Source: Hanieliza


500 gm mee kuning (dicelur) 2 pkt of yellow mee
300 gm ayam (dipotong kecil)
2 s/b cili mesin
3 ulas bawang putih (ditumbuk)
5 ulas bawang merah (ditumbuk)
2 mangkuk stok ayam (atau 1 kiub ayam + 2 mangkuk air) I used beef stock instead
5 sudu besar sos tomato
3 sudu besar sos cili
1 sudu besar sos tiram
2 biji limau kasturi/nipis (belah 2)
2 biji telur (rebus dan belah 2)
Sedikit sawi, cili merah, daun sup & daun bawang (dihiris)
1 biji tomato (belah
bawang goreng
cili merah/hijau (mayang)
Garam & minyak masak


1. Panaskan minyak masak dalam periuk. Tumiskan bawang putih,
bawang merah & cili kisar hingga garing.
2. Masukkan stok ayam & ayam dan biarkan mendidih.
3. Kemudian masukkan sos tomato, sos cili, sos tiram & garam.
Biarkan merenih perlahan-lahan.
4. Masukkan udang, sawi, & masak selama 2 minit.
5. Bila dah masak boleh ditutp api dan hidangkan.

* I did not put any sawi hee hee cos all of us don't quite like veggie :p

My 1st successful cuppies. Yey!!! ... What to do with left over Reese's???!!! Bake cupcakes!!! Why not right?

Source: SomethingShiny

Dark Chocolate Cupcakes 
(with Reese’s PB Cup Center)

Adapted from Cook’s Illustrated

Makes approx 12 (I got 15 out of it with plenty of batter left on the sides of the bowl for me to enjoy. What?) Ilah: I got 16 cuppies maybe my cups are slightly smaller.


114g 8 Tbsp unsalted butter
60g (hershey semi-sweet) 2 oz bittersweet chocolate, roughly chopped (I used Ghiradelli)
60g (hershey cocoa powder) 1/2 cup (1.5 oz) Dutch processed cocoa (or regular if that’s what you’ve got handy)
85g (All-purpose IS plain flour) 3/4 cup (3.75 oz) All-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
170g 3/4 cup (5.25 oz) granulated sugar
1/2 tsp salt
118ml 1/2 cup (4 oz) sour cream (you could use reduced fat, but really…why bother)
12-15 mini Reese’s Peanut Butter Cups


Preheat oven to 350°F (177°C). Line tin with cupcake liners.

Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. (It only took me the first 30 seconds plus 15 more before it was smooth and glossy.) Don’t overheat! Alternately, you can get fancy and use a double boiler, or a glass bowl over a pot of simmering water. I use the dbl boiler method.

Cool until barely warm.

In small bowl, combine flour, soda and powder.

In a medium-ish bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.

Scoop batter into lined tins using you preferred method—spoon, ice cream scoop, measuring cup. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.

Bake 15-20 minutes (original recipe said 18-20 but mine were most definitely done at 15 minutes). Check doneness with toothpick. If it comes out clean, you’re good. Mine was 20mins.

Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.

Fluffy Peanut Butter Frosting

Adapted from

Easily covers 18 cupcakes, and that’s if you have a heavy hand.


200g or 3 big spoonful 1 cup creamy peanut butter
75g 5 Tbsp unsalted butter
220g 2 cups powdered sugar
1 small pkt 1/2 - 2/3 cup whipping cream (heavy cream) adjust as necessary - add more if it looks like it needs it. Go wild.


Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy. Give it a few minutes to get nice and pale and lovely. Lick the beaters. No, really. Do it. It’ll make you feel like a kid again. (I did not do this eh ... fasting tao )

Spread onto cooled cupcakes or pipe with your preferred decorating tip.

(I did not manage to do this part)
Homemade Magic Shell

Adapted from Confessions of a Cookbook Queen

3 regular size Hershey bars, broken into smaller bits
1/2 cup coconut oil


Combine chocolate and oil in small, deep bowl. Microwave for 30 seconds. The oil will have melted, but the chocolate will still be partially solid. Microwave at 15 second intervals until the mixture is smooth. It won’t take long.

Pour over ice cream or dip frosted cupcakes that have been in the freezer at least 15 minutes. Take cupcakes out just a few at a time. If you’re double dipping, place cupcakes back in the freezer for a few minutes before re-dipping.

Enjoy! Sure, it’s not exactly health food, but it’s got to be at least a little better for you than the processed stuff in a squeeze bottle.

Just for the record, I had plenty of this left over after double dipping 12 cupcakes–a good 1/2 cup or more left. It’ll keep in the pantry for a while, but if you put it in the fridge, it’ll turn solid and you’ll need to nuke it before using.

Happy Baking Ladies!!!

Thursday, August 11, 2011

Mass Updates!

Lately I am quite occupied and don't have the time to update my blog... I will try my best to keep it update aite so bare with me otey ... 

05 Ramadhan 1432: Nasi Goreng Kampong. simple and fast. actually watever ingredient u wan to put u can put ok like sotong, prawns, chicken chunks ... its all up to ur creativity otey.

 09 Ramadhan 1432: National Day Red and White Theme so I've decided to cook Nasi Lemak.

Ingredients (My mom's version)
Coconut Milk
Ginger (bashed)
Lemongrass (bashed)
Pandan leaves (a knot)

Wash the rice properly.  Add all the ingredient mix well and dun forget on the rice cooker -_-''' (puasa2 nie selengernye bukan main lagy)

Sambal Tumis
Blended Dried Chili
Belacan (toasted and grind)
Blended Garlic 
Blended Onion
Asam juice
Oil for frying

Ikan Bilis

Heat oil, fry chili, onion, garlic and belachan (low heat for 30 - 45mins) with constant stirring. 
Add asam juice cook it for 5 to 10mins.  
Add Sugar.  Let it boil for a while and off.
Add the item of ur choice (ikan bilis, prawn, egg, peanuts, fishballs) or u can choose to leave it empty.

Chicken: I use the Instant power from NTUC 

 10 Ramadhan 1432: Sabsuka!
For this time round the method abit different.  Once everything is mixed together and almost cook, transfer it to a pyrex dish.  Drop afew eggs and drizzle 2 tbsp of ghee (i've use EVOO). Bake it in the oven at 180C for 10 to 15mins once the eggs are set you can take out and serve.
Mine abit watery so if you wan it to be thicker put less water aite ... 

This method is found in Sarimah's Kitchen.

Happy cooking!

Thursday, August 4, 2011

100th Entry: Nasi Ayam

03 Ramadhan 1432 

Ramadhan is here again... Alhamdulillah ... May we be bless with health and strength to do our ibadah in this wonderful month.  So let's us take this precious opportunity to pray and seek forgiveness.  Let's us work towards being a better Muslim Insya-Allah.  Happy Fasting to All ...

This is the first day during the fasting month this year that I cooked and break fast at home.  The passed 2 days Esa had to attend class so I decide to break fast at the mosque.  I had fun cooking I was so happy that I sang while cooking ... Happy giler!!! hahah ... 

I've been cooking nasi ayam so many time... so click here for recipe ok.

Slamat berpuasa semua =D