Tiramisu

Ingredients:

4 egg yolks

1/3 cup (64g) caster sugar

1/4 cup milk

250g mascarpone

250g packet savoiardi or sponge fingers

1 1/2 cups cold coffee

1tbsp cocoa

Methods:

Beat egg yolks and sugar in a heatproof bowl until light and creamy.  Add milk and beat until combined.

Place bowl over a pan of simmering water.  Stir over heat until thickened; allow to cool.

Add mascarpone to mixture; stir until combined.  Beat egg whites until soft peaks form; fold into mixture.

Dip savoiardi biscuits quickly into coffee - they should be moist but not soggy.  Place a quarter of the biscuits over base of a 1.5L serving dish or a paper-lined loaf pan.  Spread with one-third of the mascarpone mixture.  Repeat layering with remaining biscuits and mascarpone.

Cover and refrigerate at least 6 hours, preferably overnight.  Sift cocoa over top to serve.

Dark Chocolate Pudding

Ingredients:
3/4 cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 1/2 cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract

Directions:
Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.
Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.
Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.
Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.
Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.
Serve with a dollop of whipped cream and chocolate shavings.

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