Hokkaido Chiffon Cupcakes

Source: Sugar & Everything Nice

Hokkaido Chiffon Cupcakes 
Makes about 10 cupcakes 
Recipe Adapted from Nasi Lemak Lover

Ingredients for the Cupcake:
3 egg yolks
1/8 tsp of salt 
20g vegetable oil (you can also use corn/canola/sunflower oil) 
20g milk 
25g self-raising flour 
105g egg whites (about 3 eggs) 
1/8 tsp cream of tartar 
40g castor sugar 

Method: 

1) Whisk egg yolk with salt. Add in oil and milk and mix well. 
2)  Sift flour and baking powder into the egg yolk mixture. 
3) Beat egg whites with cream of tartar until foamy and then slowly add in the sugar and beat till soft peaks 
4) Fold in half of the egg whites into the cake batter and mix until incorporated using a whisk or spatula. Then add in the other half and mix them evenly (do not overmix - you want to maintain the volume of the cake batter). 
5)  Fill the mixture into the cupcake liners.
6)  Bake at pre-heated oven at 160c for 20mins. Leave to cool completely before filling.
7) Make a small hole at the middle, pump the custard cream into the chiffon. Chill for at least an hour before serving.
Custard Cream Filling:

Ingredients:
30g non-dairy whipped fresh cream, cold from the refrigerator
1 tsp custard powder

Add the custard powder to the fresh cream and whip until it is almost stiff peaks. 

Soft and Chewy Chocolate Chip Cookies

I had an interesting day today ... We went bowling at 9am to avoid the crowd.  Conclusion I suck big time lol ... should have just gone for archery instead haiz ...

So after bowling is Art Science Museum ... hmmm ... it didnt happen ... on the way there it rained so heavily so we U-turned and went home. =( Sad huh ...

Since we din go to the Museum I have nothing to do ... so boring! so I decided to bake ... heeh.

Taken from: Martha Stewart

Soft and Chewy Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
   
   
   

Bread & Butter Pudding with L.O.V.E

New year's resolution to update blog promptly.  Oklah slightly late... hee hee ... I made this last saturday.
I will try to update one a week lah eh if I'm free. Umi ask for bread & butter pudding a few weeks back so I gave her.  I realised that I've not been baking for a super long time.

Since she (my cousin and my niece) visited ibu last sat I decided to surprise her. I took the recipe from Livin' In The Kitchen. The recipes here are all mouth watering ... my gawd!!! I wish I can try everything in there ... but .... I have to be focus ... one at a time.

So here we go Bread & Butter Pudding with Vanilla Sauce. I did the Vanilla Sauce first cos I chill it before serving.

Bread and Butter Pudding with Vanilla Sauce

Recipe from “Lenôtre’s Desserts and Pastries”
7 ounces fresh sandwich bread, uncut
Butter for bread
2 cups, (generous, 1/2 1) milk
1 vanilla bean (I used vanilla bean paste)
3 eggs
2 egg yolks
1/2 cup, generous (125 grams) granulated sugar

Optional

1 cup of sliced almond

1 cup of chocolate chips

Remove the crust from bread and slice very thin (set crust aside)
Lightly butter the slices, cut them in half, corner-to-corner so that they are now 2 triangles.
Brown the buttered side of the bread under the broiler for 3 minutes, cover oval baking pan with bread, toasted side up in overlapping pieces.

Sprinkle sliced almonds and chocolate chip.
Preheat the oven to 425F.
Boil milk with vanilla bean. Beat the eggs and the egg yolks with the sugar for a few minutes, until mix whitens. Slowly pour hot milk (not boiling) into egg mix while stirring.

Pour the combined mixtures over the bread while pressing down bread that floats with a spoon.
Place the Bread Pudding into a larger dish. Pour boiling water in the larger dish until it reaches half way up the sides of the smaller dish.
Bake 30 minutes, continue to press down bread when it rises to the surface in oven. When baked, allow to cool then place in the refrigerator until ready to serve.
Make Vanilla Sauce (can be served without).

Vanilla Sauce
1 cup (1/4 1) milk
1/2 vanilla bean, split lengthwise
3 egg yolks
1/3 cup granulated sugar

Place milk and vanilla bean in a saucepan and bring to a boil. Lower the heat, cover the pot and let the vanilla bean infuse for 10 minutes.
Beat egg yolks and sugar on medium speed until the mixture whitens. While beating, add milk to yolks. Pour the mixture back into the saucepan. Heat slowly, stirring constantly. When liquid coats spatula, remove the saucepan immediately and place in a bowl of cold water to stop the cooking. Remove the vanilla bean.
Cool mixture in bowl of cold water for 30 minutes. Whip sauce occasionally while cooling.
Once cooled, pour over your Bread and Butter Pudding and return to the refrigerator,
Wa-La!

2013: 1st Entry Ayam Pongteh & 'Kacau-goreng' (Stir-fry) Sayur

Rabu: 3 Jan 13

Sepatutnye ku ke kerja ... but mata kanan bengkak kene eye infection. Maybe pasal bulu mata masok dalam mata kot. hee hee 

Breakfast selepas ke klinik

anyway  ... dah lama gitu kan dapur tak berasap. Saya berazam untuk sering masak dan makan dirumah.  Almaklum start of the year ... ade chance hangat2 taik ayam je ... tapi hopefully not lah.

So since dah dapat MC ... aside from resting ... kite masak ler ye ... 

Satu daripada blogger yg saya amat salute skali dan follow ialah Mat Gebu sebab recipe dia best-best belaka.  So Ayam Pongteh nie adalah salah satu recipe yg saya cuba from blog dia.

Click on Tiffin Biru to go to his site.

BAHAN-BAHANNYA

1/2 chicken cut 7 or 8 1/2 ekor ayam, kerat 7 - 8 bahagian, cuci bersih dan toskan
10 red onions 10 biji bawang merah*
6 cloves garlic (red onion & garlic blend) 6 ulas bawang putih*(*dikisar halus)
1/3 cup fermented soyabean (mashed) 1/3 cawan pes taucho (mat guna tauco biji2 dan mat lumatkan sedikit)
8 shitake mushrooms soaked 8 kuntum cendawan shittake segar, rendam
2 potatoes clean and cut into 4 2 biji kentang, kupas, potong 4 setiap 1, rendam
1 tbsp dark soy sauce 1 camca besar kicap pekat
1 tbsp light soy sauce 1 camca besar kicap cair atau secukup rasa
Sugar to taste Gula secukup rasa
Red and Green Chili cut Cili merah dan hijau, dipatah2
Parsley to garnish Hirisan daun sup, untuk hiasan

CARA MEMBUATNYA

1. Panaskan minyak dalam periuk, tumis bahan kisar halus hingga harum, masukkan taucho, kacau dan masak hingga terbit minyak, guna api kecil dan kacau selalu. Masukkan ayam, gaul hingga mesra dan biar ayam kecut. Tuang air secukupnya dan biar mendidih.
2. Masukkan kentang (toskan), tambah kicap pekat dan kicap cair (sedikit dahulu). Kacau dan biar mendidih dengan api sederhana hingga kentang 1/2 empuk. Tambah cendawan shittake (tos dan perah). Masak lagi hingga kentang empuk.
3. Tambah sedikit gula dan masak hingga kuah pekat sedikit. Rasa dan jika kurang masin, boleh tambah lagi kicap cair. Masak sekejap dan boleh matikan api. Tabur hirisan daun sup dan cili merah dan hijau yang dipatah2kan. Hidang bersama nasi hangat dan sambal belacan..

• Heat up oil, fry the blended ingredients for 5 mins and add fermented soyabean.  Stir and cook til the oil floats a little, lower the heat and stir often.  Add chicken, mix well.  Add enough water and let it boil
• Add in potaoes, add dark and light soy sauce (a little bit first). Stir in a medium heat and let the potatoes half cook.  Add shitake mushroom and continue cooking til the potaoes are fully cook
• Add abit of sugar and cook til the gravy thickens. Taste and if its bland, can add abit more light soy sauce. Cook for a while and off the heat.  Garnish with parsley and chilis

untuk  'Kacau-goreng' (Stir-fry) Sayur recipe nie sebenarnye takde recipe ... nie recipe ikot sedap hati ok.  no fuss lah senang kata ... kalao ade ingredient just masok kan je.

 'Kacau-goreng' Sayur aka Stir-fry Veggie

Kalao lah guru melayu ku baca blog nie ade chance dia nangis tak berlagu. heh ... takpe lah kalao ade lagu pun bising kan.

BAHAN-BAHANNYA 

2 sq tofu cut into 8s and pan fry 2 keping tahu - dipotong 8 dan digoreng 
1 bunch of long beans 1 gengam batang kacang panjang - petik or just cut into bite size
8 shitake mushroom - left over from the ayam pongteh (sliced it)
5 red chilis 5 batang lada merah -blend
3 cloves garlic (blend both chilis and garlic) 3 ulas bawang putih - blend
2 tbsp oyster sauce 2 sudu makan sos tiram
1/2 cup water 1/2 cawan air
Salt to taste garam

CARA MEMBUATNYA

1.  Panaskan minyak dalam kuali, tumiskan blended bawang and lada dan sampai berbau harum, masukkan pula tahu goreng, mushroom dan kacang panjang.
2. Goreng hingga masak sekata tak perlu sampai sayur lecur nanti tak sedap. Masukan sedikit garam dan sos tiram. Balik2kan sebentar dan padamkan api.  

• Heat oil, fry blended ingredients for 5 mins, add fried tofu, mushrooms and long beans
• Fry 5 to 10mins (u still want the long beans to be crunchy so do not cook it for too long).  Season it with salt and oyster sauce. Mix well off the heat

Kachang Phool

Hmmm people must be thinking ... raya  was over long time ago but i still have guest over to my place.  This was our post Raya. (Puasa tak cukup raya sampai post sakan ... tsk). My primary school friends and family came last sat.  I did not manage to visit them during the festive season so we planned this get together not too long ago. 

Alhamdulillah everything when well.  I was quite happy that they managed to squeeze some time to come over to my place.  Tina was not able to join us cos her lil girls were not well.  But its ok there's always another time.

I'll post some photos once Munira upload it hee hee ya ... too busy chatting till we forget to take pix ... lucky Munira brought her camera ... so we took some shots before we end the day.

Ingredients:

1 can Foul Medames

150g minced beef

1/3 cup of tamarind juice

2tbsp meat curry powder (Babas’ brand + abit of water to make a paste)

1tbsp blended dried chilli

Blend:

• 5 red onions
• 3 cloves garlic
• ½ inch ginger

Salt and Sugar to taste

Side Ingredients:

Egg, sunny side up

Onion (diced)

Tomato (diced)

Green chilli (sliced)

Lime (cut into 2)

Ghee (melted)

Method:

1. Heat oil, sautee the blended ingredient for 3 to 5mins then add the blended chilli cook thoroughly, add curry powder and minced beef, mix and cook for 10 to 15mins mins add 1 cup of water.
2. Once the mixture boil add tamarind juice.  Add salt and sugar to taste. Lower the heat til the gravy thickens.  Add in the Foul Medames (I’ve blend it to smooth paste or you can just mashed it with your hands.  Up to individual) Stir and cook for another 10 to 15 mins and off the heat.

To Serve:

Scoop the gravy on a plate, put 1 egg sunny side up, scatter some diced tomato, onion and chilli.  Drizzle some melted ghee and squeeze 1 lime juice accompany it with French loaf or normal white bread

Source: tiffinbiru