Berries Parfait

Ingredients:

1 cake (can be store bought or bake.  Mine was Chocolate Moist Cake - Betty Crocker)

Some berries (of your choice)

Whipped Cream (I did my own whipping cream)

Instructions:

Slice cake into 1 inch slices, and cut circles to fit jars. Alternately you could cut the cake into cubes.

Starting with a layer of cake on the bottom, follow with blueberries, whipped cream, raspberries, and top with another layer of cake.
Garnish with more whipped cream and berries if desired.

Ingredients (Whipped cream):

1 cup heavy cream (not ultra-pasteurized)

3 tablespoons sugar (granulated or confectioners')

1 teaspoon pure vanilla extract

Instructions:

Add heavy cream, sugar and vanilla to a bowl.

Whip cream using a whisk or an electric mixer on medium speed.

When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form. 

Idea taken from : Joyofbaking

Mocha Pudding *Tested Recipe*

Recipe taken from Bisous A Toi

Ingredients:

Puding Mocha
7g jelly powder
130g sugar
700ml full cream milk
2 instant coffee aka nescafe
1/2 tbsp mocha paste
4 egg yolk
1 tbsp butter

Puding busa (bubble/foam)
2 egg white (abt 70g)
1/4 tsp cream of tartar
3.5g jelly powder
60g sugar
150ml water
1/4 tbsp mocha paste mix with a little water

Method
1. Prepare pudding mold (volume of 1000ml). Dampen mold with boiled water - set aside

2. Mocha pudding: Mix jelly powder, sugar and milk in a saucepan, stir well, bring to boil. Dissolve instant coffee and mocha paste with a little water, pour into the pan and continue to stir, reduce heat it.

3. Beat egg yolk using hand whisk or even fork, take a ladle of jelly mixture and add into egg yolk - stir well. Pour the egg mixture back into jelly mixture, stir well. Add in butter, turn off the heat. Continue stirring until mixture is slightly cool, add in rum. Pour into molds.

4. Sponge pudding: Whisk egg whites and cream of tartar using stand mixer on medium speed until fluffy and stiff, set aside. Mix and cook jelly powder, sugar, and water, add pasta mocha paste, bring to a boil, remove from heat. Pour into the beaten egg whites a little at a time, beat until blended. Add rum, stir. Pour custard mocha pudding onto the slightly harden mocha pudding. Leave until cold, chill in refrigerator until hard.

5. Remove the pudding from mold, place on serving plate, cut into pieces.

Nasi Tomato & Ayam Merah

Hiatus for ages ...

Invited love ones to break fast cum dinner. I decided to be adventurous and attempt tomato rice.  Almaklum ibu came for raya and brought her battalion.

It turned out great alhamdulillah ... if not drop my ibu water face sey ... hee hee ...

photo credit: Yat Fikri/Babypink

Nasi Tomato Recipe

Ingredients

4 cups basmathi, rinse and soak for 30 mins (I used India Gate Basmathi Premium)

4 1/2 cups water

1/2 cup evaporated milk

1 onion (sliced)

1 inch ginger (just bashed it)

3 clove garlic (sliced)

2 tomatoes (diced)

1/2 cup tomato sauce

1 knot of pandan leaf

4 tbsp of butter

4 tbsp of oil

a handful of cashews

Salt to taste

Ingredients to sautee

1 cinamon 

1 star anise

4 cloves

Garnish

Chopped coriander 

Toasted Cashew

Fried onions

Method:

Clean, rinse the basmathi and sock it for 30 mins.

I did all this in the rice cooker:
Pour oil and butter in the cooker. Melt the butter.
Add ingredients to sautee.
Add in onion, garlic and ginger.  Cook until its soft.
Add pandan leaf, diced tomato and tomato sauce cook until the diced tomato break apart.
Add in evaporated milk and bring it to boil.
Season it with salt.
Add the rice, 4 1/2 cups of water and cashews and mix well. Leave it to cook.  Occasionally stir and mix.

Garnish it with chopped coriander, toasted cashews and fried onions.

For Ayam Merah I followed my mom's recipe and I've attempt a couple of time its not perfect yet but definitely better then the last ... recipe can be found here.

Guests photos will be upload later when I find the time to develop my film ... heh 

1Qtr - Long over-due Post

So ...

Jan 13 - Penang

Feb 13 - Batam

and it did not stopped there. hee hee ... 

Mar 13 - Tioman & Melacca

Tioman was great. rindu air terjun, iced jagung and sea turtles.

Melacca was a family trip. It was a holiday and traffic jam left, right, front & back. Some of the photos taken with LCA+.  Quite dark as we reached there almost evening.

Apr 13 - KL aku datang!!!

 I can go KL every month and I won't get tired of it.  I just LOVE KL! .... LOVE ok.

This time round we stayed at Premiera Hotel walking distance to Majid India.  All in all ... I had a good 1st Qtr if the yr heehee ...

next .... Insya-Allah end-Aug.

Baked Mushrooms

Baked Mushroom – Nurul’s Recipe

Preparation time: 15mins
Total cooking time: 15mins
Serve 4

Ingredients:
250g (8oz) button mushrooms
200g (6 1/2oz) oyster mushrooms
200g (6 1/2oz) shiitake mushrooms
100g (3 1/3oz) swiss brown mushrooms

Toppings:
1 cup (80g) fresh breadcrumbs
1/4 cup (25g) freshly grated parmesan cheese
2 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped thyme
2 cloves garlic, crushed
1 tsp cracked pepper
2 tbsp extra virgin olive oil

Method:

Preheat oven to moderate 180C.  Wipe the mushrooms with damp paper towel. Trim away the hard tips and discard.  Cut any large mushroom in halflengthways

Sprinkle the base of a large baking dish with a little water.  Place the mushrooms in a single layer in the dish, stems upwards.

To make Toppings: Mix together the breadcrumbs, parmesan, herbs, garlic and pepper, sprinkle ove the mushrooms and drizzle with oil.  Bake for 12 - 15 mins and serve warm.

C O O K ' S   F I L E

Note: Use day-old bread which slightly stale to make breadcrumbs.  Simply remove the crusts and chop in a food processor until the crumbs form.

Hint: Always wipe mushrooms clean with a damp paper towel - washing will make them soggy.