Caramel Cake

I've done this before ... the link is below. Erm I think previous attempt was much better.

Click here for recipe.

Kek Lapis Cadbury (1st try)

1st try ... Its not that successful I guess ... and its super thick ... might try again ... will see how lol.

Source: Rozzan

KEK LAPIS CADBURY

Bahan-Bahan
500 gm mentega
10 biji telur
150 gm gula
100 gm tepung biskut marie
1 peket santan serbuk (50 gm) [I did not use this but I use 150g of biskut marie instead)
100 gm susu manis
180 gm tepung gandum
coklat cadbury secukupnya (saya gunakan cokelat Van Houten) [I used cadbury and I think need to get 2 box for 1 batch)

Cara:
1) Pukul mentega dan gula hingga kembang.
2) Masukkan telur satu persatu hingga habis.
3) Masukkan tepung biskut marie, tepung gandum, santan dan susu. Gaul rata.
4) Bakar lapisan pertama hingga masak.
5) Ratakan adunan untuk lapisan kedua dan susun coklat cadbury.
6) Bakar hingga masak. Ulang hingga habis.

Gunakan Loyang 9”x9” (saya gunakan 8"x8")

Catitan Saya:
1) Saya buat dua lapisan berwarna dan cuma bubuh cokelat pada setiap lapisan (plain) ketiga jer. 2) Gunakan api grill sahaja dgn suhu kira-kira 200 darjah Celsius.
3) Masa membakar kira-kira 1 jam 20 minit.

Cake and Cookies

It is so easy that you are not able to screw it up hahah ... Second attempt was much better than the first.
I hope ibu likes the cake.  Since she likes messy cakes, I try to make it as messy as possible lol ... 
This is my first layered cake.  It was very hard to stake it all up ... cos it slides off ... but I managed it some how lah ... 


Since ibu do not like dark chocolate, I used milk chocolate dots for the chocolate ganache. All in all it was a success.

QUICK CHOCOLATE CAKE

9" square tin greased and lined
Preheat oven to 175C

Ingredients
450g  castor sugar
224g  all purpose flour
96g    cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
240ml milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.

Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.
Source: Sheen Mars

The ganache I doubled the quantity cos I worried that I can't cover the whole cake... But in the end I have excess.

Ingredients:
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate

Method:
Quick Ganache

• Place chocolate in stainless steel bowl, set aside.  Heat cream in a small saucepan over high heat until just boil
• Pour hot cream over chocolate, stirring until smooth

Source: Sarah

I have left over ganache so I decided to use it as cookies filling.  It looks sooo chocolatey cos I do not have enough 2tbsp of red colour hee hee ...

Red Velvet Polka Dot Cookies
Makes 30 cookies

240g butter, softened
300g granulated sugar
2 eggs
2 tsp vanilla extract
220g all-purpose flour
96g cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp red food colouring (I put in 1 cap full that is why its not red enough hee hee)
1 (11-ounce) white chocolate chips (I omit this cos I don't have any =D)

Preheat the oven to 176 degrees C. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter and sugar until light-colored.  Add the eggs and vanilla and beat until fluffy and light.

In a small bowl, use a fork to mix together the flour, cocoa powder, baking soda and salt. Use the fork to break up lumps of cocoa powder. Add the dry ingredients to the butter in the mixer a little at a time, mixing well after each addition and occasionally scraping down the sides of the bowl. When the dough is thoroughly mixed, add the food coloring, beating until the dough is a dark red color. If you have some place important to be or just had a manicure, I’d recommend wearing gloves. That red food colouring will show up in the oddest places. When the dough is evenly colored, stir in all but about 1/2 cup of the white chocolate chips until mixed in.

Scoop the dough onto the lined baking sheets using a 2 tablespoon cookie scoop or spoon. Place the cookies apart from each other to allow room for spreading. You will have enough dough to use on a third pan of cookies after these have cooked. Wet your fingers and lightly press down the top of each cookie mound, then press the remaining white chips into each cookie to create the polka dots. The cookies spread, so press a lot of chips into the cookies.

Bake the cookies for 10–12 minutes until firm in the center. Cool on the pans for a few minutes until firm, then remove to wire racks to cool completely.  When one pan has cooled, repeat with the rest of the cookie dough. Stored in an airtight container, the cookies will keep for several days.

Source: CSMonitor

Chocolate Chiffon Cake

Source: Basic Kitchen


Ingredients
115 g dark, semisweet chocolate
1/2 c (125 ml) water
1/2 tsp salt
1 cup (140 g) flour
1 tsp baking powder
5 eggs, separated
2/3 cup granulated sugar
1 tsp vanilla essence

Preheat the oven to 350 F/180 C.
Break the chocolate into square and put with the water and salt put in the microwave over for 15s or until the chocolate melt (it should not take more than 30s).
In a bowl, mix together 1 cup flour and baking powder.
Grease a 24 cm baking tin. 
Put the egg whites into a bowl and beat until soft peaks. Fold in sugar.
When chocolate mixture has cooled, add egg yolks and vanilla. Stir in flour and baking powder mixture until well combined.
Gently fold into egg white mixture.
Pour into prepared pan and bake for 30 to 45 minutes or until a tester comes out clean.
Let cool and then ice with chocolate frosting (I dust icing sugar on top).

Chocolate Cake with Chocolate Ganache

My baking mood is back!

QUICK CHOCOLATE CAKE


9" square tin greased and lined
Preheat oven to 175C

Ingredients
450g  castor sugar
224g  all purpose flour
96g    cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 large eggs - slightly beaten
240ml milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Method:
In a large bowl, mix all the dry ingredients with a whisk ensuring that they are properly mixed. Make a well in the center and add in eggs, milk, oil and vanilla extract. Whisk this well to ensure that there are no lumps for approximately 2mins. You may use an electric mixer at low speed. Lastly add the boiling water to the batter and continue to whisk carefully. Mix well.

Pour batter (may look alittle runny) in prepared tin and bake for about 30-35mins, or till skewer comes out clean when checked at the center of cake.
Source: Sheen Mars

Ingredients:
160ml heavy cream
283.5g chocolate baking discs / chopped chocolate


Method:
Quick Ganache

• Place chocolate in stainless steel bowl, set aside.  Heat cream in a small saucepan over high heat until just boil
• Pour hot cream over chocolate, stirring until smooth

Source: Sarah

Cool the cake on the cooling rack, once cool, pour the ganache on the cake.

Pandan Chiffon Cake

I baked this over the weekend.  Recipe taken from Saji magazine.

slightly heavy

Recipe from magazine

Ingredients:
200g castor sugar (what I had left lol)
240g plain flour
125ml corn oil
7 eggs (separate the white and yellow)
1 tsp pandan essence (I don't have pandan leave lying around the house)
3tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar


Method: 

• Preheat oven to 180C. 
• Grease the cake pan with butter
• Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 1/2 of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
• Beat the egg yolks with a balloon whisk and mix in 1/2 of sugar and add a few drops of pandan essence
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add corn oil. Set aside.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. 
• Pour into the cake pan and bake in preheated oven for about 45 - 55 minutes.  A needle comes out clean when inserted in the middle. 
• Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

Caramel Cake

*Photos has been deleted

Its been awhile ... 

I am so exhausted.  Its been 10 days and Oyin still in hospital.  My lil bro (not so little anymore next year he's going to be 18 but still... ) Anyway since I did not visit him last night I decided to bake a cake for him.  Actually ... I just want to try the recipe that I got from my aunt LOL!

The cake turned out ok.  Esa said it needs a little bit more sugar.  Hee Hee ... I actually cut down on the sugar by half ... so in future I will just follow the recipe lah.  All in all ok lah nice try.

*Photos removed

Caramel Cake
Caramelized Sugar 
2 tbsp Sugar

  Using 8 inch cake pan 
  Pour 2tbsp sugar in the cake pan with low heat
  Let the sugar dissolve and turn light brown
  Even the caramelized sugar by tilting the cake pan to the left and right 
  Let it cool. (there will be a cracking sound don't be alarm)
  Put it aside

Caramel
1/2 tin evaporated milk 
70g castor sugar
1/2 tsp vanilla essence
3 egg yoke

  Stir the milk and sugar til the sugar dissolve
  Add and mix the egg yoke and vanilla essence
  Combine the milk and egg mixture together and mix well
  Use a strainer to pour the mixture on to the caramelized sugar  Put it aside
  

  To get a thicker caramel, add more (pls measure) milk and egg yoke
  (Don't have to bake this mixture first. Will bake the whole cake at one go)

Cake Mixture 170g castor sugar
3 egg yoke
135ml water 
45ml oil

  Beat egg yoke, oil and water til fluffy and whitish colour
  Add in sugar and beat til its double in size

Cake Mixture 2
140 gm plain flour
1 tsp baking powder

  Off  mixer add sifted plain flour and baking powder
  Add a bit by bit and mix well  Put it aside

Meringue  
6 egg whites (make sure no egg yokes gets into the white)
70g castor sugar
1 tsp cream of tar tar

  Make sure all equipment are dry
  Beat egg white til bubbly
  Add sugar and cream of tar tar.  Increase the mixer to high, beat the meringue until it is stiff. (turn it upside   down over you head it should not drip on to you ... its that kind of stiffness u need ... )
  Add in 1/3 of meringue in the batter mixture
  Mix well
  Add the rest mix well.  Mix slowly so that the air you put into you meringue wont escape hee hee

Divide the batter into 3 bowls.
Add your preferred colours

Pour the batter onto the caramel mixture

Its all up to u how u want to mix the colours. (e.g stripes, polka dots ...)

Preheat oven at 170C.  Once u put in the cake lower the heat to 160C.

Use only heat from below

Steam Bath 
Add hot water to a roast pan (bigger than the cake pan).
Put the cake pan in the roast pan that is filled with hot boiling water
Put the pan on the lower shelf of the oven
Bake the cake for 1hr at 160C or until the cake is bake well.
** Do not open the oven for the first 30mins

Once its baked leave the cake in the oven and off the heat.  The cake will shrink a bit and it sides will loosen
Turn it upside down onto a flat plate.

Cut the cake when its already cool down

Fridge it.
Serve it chill.

Source: Masam Manis 

Rich Oreo Chocolate Brownie

It looks rather burn ... hahahha yup its burned orite ... so I have to call S.O.S for another birthday cake.  I'm not to sure what went wrong cos my cake dowan to set after 45mins its still runny... and I put it in longer can crank up the heat, left if for a while and it got burned hahaha haiz ... it tasted ok thou ... =D


*Photos removed

Source: Kak Rima


Ingredients
225g Butter
240g Cooking Chocolate (I used valrhona) [I used hershey]
3 grade A eggs
1 tsp Coffee Powder
1 tsp Vanilla Essence
250g Castor Sugar (I used 200g but will definately stick to 250g next time)
60g Flour*
40g Cocoa Powder*
1/2 tbsp Baking Powder*
1 tsp Salt* (* mixed together)
1 1/2 packs Oreos Cookies - break & mix with 15g Flour (I used 1 pack)


Method
1. Melt chocolate using double boiler.. add in butter and Stir till smooth... let it cool

2. Whisk eggs, coffee powder, vanilla essence and sugar till smooth. Add in chocolate mixture and stir till well combine. Fold in flour mixture and mix it slowly. Finally fold in Oreos..

3. Bake on a preheated oven of 170C for 45 min using 31x29x4cm brownie pan.

4. Once cool.. cut your brownie according to ur preference

Happy Birthday to You!

*Photos has been deleted


Took half day yesterday to cook up a storm.  Storm abis ... anyway I did not get anything for E this year ... Sad eh ...

I have been planning for this dinner for quite sometime.  Since he's been asking me to cook the Jamaican Chicken ( he saw Nigella cooked on tv) so I took down the recipe.  To company the chicken I cooked  German Potatoes which I got recipe from Mrs Farik and as for the Shrimp cocktail I stumbled upon it a few days ago. As for the 'burnt' Rich Oreo Chocolate Brownie I got it from Kak Rima @ www.bisousatoi.com.

Recipes will be on another post. aite

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

Ingredients


1 bag of Marie Biscuits
Butter
Sugar
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)

Methods


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

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

Ingredients

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

Method

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

Ibu's 53rd Birthday!

Ibu turns 53 last saturday.  Had fun at home (pfffft... the plan was to go Manhattan Fish Market).  Anyway I bake my 3rd tiramisu.  It's much much better then the first and second ones ... I'm getting better at it alhamdulillah.

To Ibu: Selamat Ulang Tahun yg ke 53 Moga panjang umur dan murah rezeki.  Moga Allah beri kekuatan dan kesihatan untuk menjalani ibadah dan kerja harian... amin ...

Baking is therapeutic

It's so good to know someone special, who shares,,
My secrets, my laughter, my dreams and my cares,,
Someone through good times and bad, when there's tears,,
It's so good to know you (Helen), my friend through the years,

~ Jessica Browne

I've decided to try Kak Rima's Chocolate Bottom Banana Square cos the person who's going to receive it likes banana and chocolate. What a good combo! I was abit stressed up so I decided to take a nap before I start baking. 

I read the recipe a couple of times. Prepare all the ingredients before hand and take my time, look at the recipe point by point ... hee hee !!! ... it turned out ok and I keep calmed through out ... Steady pom pee pee...

Ingredients
1/2 cup butter - 113g
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt - I used 1 tsp since i used unsalted butter
1/4 cup baking cocoa 
1 cup chocolate chips 


Method
1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch (I used 9x9) baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.
4. Bake at 170C for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares

Vanilla Cupcakes

Suddenly felt inspired while watching MasterChef on TV. They made it looked so simple ... Some of the contestants don't even know how to bake (ah hah ... since they can do it ... i can do it too right??!! ...WRONG!!!!) I'm so excited ... and I decided to try my luck ... Did not turn out too good ... it turned out bad actually ... messy over flowing to the sides and due to that ... my cuppies all have holes in the center.
I feel lousy and sucky.

I took this recipe from allrecipes.

Ingredients

• 125 g butter, softened
• 125 g superfine sugar
• 155 g self-rising flour (i used 111g flour, 4g baking powder)
• 2-1/2 eggs
• 4 ml vanilla extract
• *i put toblerone

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 dozen cupcakes.

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly. I put toblerone inside the better
3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Birthday Cuppies for the Babe

I can be a klut in baking eventhou its so simple to the majority.  Anyway I decided to bake cuppies for THE birthday gal.  I cheat abit lar .... erm no no no actually I cheat alot hahahah ... thanks to Betty Crocker.

Yup I bought a box of Betty Crocker Chocolate Fudge Cake Mix =D clever kan ... so I won't screw it up ... khe khe khe and the ganache was clever too hee hee ... the ONE sent me to esso to get my 'ganache' aka nutella =D khe khe khe ...

Becos I've tried making ganache before but it turned out watery so ... I decided to just keep it simple lar ...

So hee hee the recipe eh ...

1 box of Betty Crocker Cake Mix

3 eggs

1/2 cup oil

1 1/3 cups water

Happy Baking khe khe khe ...

 I add chocolate chip in the center so it has the melting effect when you bite it...

 ready for the oven ...

 ???!!! i dun under why it rises on 1 side only...

 cut of the uneven top so I can spread my 'ganache' hee hee...

 Why this happen??? ... Cos I bought 25 flowers and I tot its enough for the name ... hence the Honey Stars

 the instruction says put 2/3 full and i did ... =S

 Ready for packing ... I woke up at 6.15am to pack and realised all cannot fit in 1 box

Nice polka dot gween ribbon ...

Hope u like it Nurul ... Happy Birthday

To Ibu with Love

Saturday 7th August. I met Kyn for Breakfast at Banquet. Its been a long time since we last go out with each other. Kyn was one of my Sec Sch fwen but she's more then dat to me ... she's a sister i never had... we try to be there for each other. this is a fwen u wan to keep for life. We've been fwens for 15yrs and never did once we argued... debate yes ... argue ... upset with each other ... no ... our mother's are loving too ... i miss those days where I hang out at her house talking with mak ... playing with uddyn... uddyn is kyn's nephew... anyway ...

after dat we took bus to Yishun MRT. Nurul was worried dat i lost my way ... she gave me a beep to check on me ... hahhah ... i realised im dat blur even my hubby dun trust me to go out on my own ... cos i always ... ok lar not always ... but often lost my way ... haiz ... I told her I'll be meeting kak rima @ the MRT station instead hahahah ...

Its my first time meeting kak rima ... im suprise she looks small and young and she has a teenage son ... i look was bigger den her. she was nice to bake for me the cake for my mom ... was so happy ... me and kyn took the train to Bishan continue with circle line ...

Ibu was ironing Oyin's skool uniform wen we arrived ... she was suprised dat kyn came cos its been along time she came to ibu's house... she stopped ironing ...

Happy Birthday yg kedua kali hahahaha ... she was laughing eh amik gambar amik gambar ... she was like eh eh cantik the cake dia ... eh eh kotak cake simpan cantik nye .... she cant stop her senyum kambing ... hahahah she and my arwah ayah has the same smile ... senyum kambing gitu

Kak Rima gave us Opera cake for testing ... sedap sey ... my lil bro ate 1 pc on his own ... the other pc i share with ibu and kin...

My mom was so funny boleh2 dia nak letak jugak the Happy Birthday punye sign ...-_-'''

We had lunch at 4.30pm hahhaa ... ibu cooked ayam masak kitchap and oso salad ... tada ... ibu's cooking is always the best!!!

*Photos has been deleted

Ibu's 52nd Birthday!!!

*Photos has been deleted

Mother's Day Suprise!!

*Photos has been deleted


Not too long ago. Last sat 8th May 2010, I cooked for ibu on Mother's Day.

Menu

Kerabu Sotong from Magazine RASA (from Terengganu)

Seafood Platter (the sauce i took from this web but i added chopped onion and parsley)

and

Kak Rima Chocolate Cheesecake Brownie

all these recipes are my first time eh ... so if it doesnt look the way it should, there's always room for improvement...

It looks abit ugly but ibu says its o'rite ... taste wise ... nice ... texture wise ... need more practise
hee hee .... i forget to peep ... by the time i look at it the yellow part almost browning hahhhaa

hee hee ... macam maner put ... its made with love ... from me to ibu!!!


ah ok this rice is an experiment hee hee
i made 2 batch of the garlic and lemon sauce... 1st batch i put together with the rice and 2 cups of chicken stock.
the 2nd batch ... I just pour over on the seafood itself.
prawns season with salt and pepper panfry with abit of olive oil
calamari is better cos it came coated with batter but i bought Sotong ring cos calamari out of stock hahahah ....
dory fillet fish ... actually ... be creative lar ... u can put watever seafood u wan otey...


ok the sauce
butter
diced/chopped onion
roasted and chopped garlic (roast garlic will add the kick to the flavour)
lemon zest (no need the juice ... but if u wan to put can oso lar)
parsley
*salt (if ur butter is salted pls do not put in salt ... it will be too much)
100gm sotong
30mg sliced onion
20gm sliced spring onion
20gm sliced corriander leaves
1 sliced lemon grass
30ml lime
sugar to taste


Method: clean, cut and boil the sotong... dry it and put it in the fridge
Mix all the ingredient and the sotong well
serve as a cold salad


** I followed some of the stuff in the recipe but not all ... for me, i chopped fine all the ingredients
i din put sugar and the taste was just as great hee hee ... my mom's not complaining hee hee... its a very lite and refreshing dish and simple too ...


conclusion:
rice was ok abit salty hee hee but oklar ... point to note ... maybe have some soup to go with it cos ... erm the meal was quite dry lar ...
cake can be inprove thou it was edible ... but if u look at Kak Rima's cake fuuuuh mouth watering ... i've insert the link begining of the blog. She inspires me to bake ... I've list down wat i wanna try but tu lar baru try satu ... nvm ... i'll find time to try the rest ...