Tuesday, March 1, 2016

Black Bottom Banana Bars

I love anything banana. Err... actually, thats not true. Banana supply is in abundance at home because hubby suka banana. Kalau nak diet, memang Bagus sebab 2 banana in the morning gives you enough energy to last til lunch.

Iffah pulak for the past few days asyik pester mama dia to bake someth8ling for her classmates. Maka, terpaksa la aku gagahkan diri utk bake. This is the 2nd time aku guna this recipe from taste.com.au. Asyik Lupa je nak update kat Sini.

Ingredients

1 cup butter, softened (salted)
1 cup sugar
2 egg
2 teaspoon vanilla extract
3 cups mashed ripe bananas (about 7 medium berangan)
3 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1/2 cup baking cocoa
1/4 cup milk

Directions

1.In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda; add to creamed mixture and mix well.

2.Divide batter in half. Add cocoa to half; spread into a greased 12x12inch. baking pan. Spoon remaining batter on top and swirl with a knife.

3.Bake at 350° for 25-35 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack. 

Wednesday, January 20, 2016

Korean Cooking Class

Finally! Mina,  my korean sister in law decided to bukak korean cooking class.  Ni authentic korean food cooked by korean tau.  Haaa...  Sesapa yg berminat,  sila la telepon dia. 

KOREAN COOKING CLASS

Date : 6/2/2016
Venue : D'Pine Condo, Taman Cempaka (dekat dengan LRT cempaka)
Time : 10am

Menu : Toppoki (spicy rice cake) and Yachae Tigim (Fried Veges)

Fee : RM80

Contact : 0123050699 /Mina

Monday, January 18, 2016

Apple Cake

Urgh! Malas betul nak bake nowadays.  Once in a blue moon,  i would try out a new recipe.  Well,  on Saturday lepas,  the once in a blue moon happened. 

I love this apple cake sebab aku tak perlu guna mixer, and preparation time is only 10 mins.  Aku baked using bundt pan,  so grease pan je la.  Senang kerja. 

Ingredients

2 large eggs
1 cup veg oil (beat with eggs until foamy), add

1cup brown sugar
1 tsp vanilla (mix together), then add
2 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda (mix all together) add
4 cups thinly peeled and sliced apples (about 4 – I use Granny Smith)

Frosting:
1 - 8oz pkg cream cheese, softened
3 TBL melted butter
1 tsp vanilla
1 cups powdered sugar

Instructions

Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.

Add vegetable oil to eggs in mixer and beat until foamy.

Add the sugar and vanilla and mix.

Add the flour, cinnamon, salt and baking soda.Mix together.

Add thinly sliced apples by folding in with a spatula.The batter will be very thick.Bake for 40-50 minutes.

Sunday, November 15, 2015

Berries Yoghurt Bundt Cake

Come Saturday, I will need to crack my head, thinking what to bake to bring to our tafsir class. The good part is that, I can try new recipes! Walaupun kadang2 it will take me more than 1/2 a day of googling, and reading recipes.

Hari ni aku decided to cari cake yg menggunakan yoghurt sebab dalam peti ada satu tub yoghurt yg belum digunakan. And of course, dah expired! Hahaha.. Yes, I normally baked using expired yoghurt dlm peti sebab takmau membazir.

Berry Yoghurt Bundt Cake

Sixsister

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tbs of lemon juice
Zest of 1 lemon
1 cup butter, softened
1 cup sugar
3 eggs
3/4 cup yoghurt
2 cups fresh raspberries/mixed berries
3 tablespoons flour

Raspberry Frosting

4 oz cream cheese (half of an 8 oz package), softened
2 tbs seedless raspberry jam or preserves
1/2 cup powdered sugar
3 tablespoons milk

Instructions

Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.

In a large bowl, mix together 2¼ cups flour, baking soda, baking powder and zest from lemon.

In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice.

Add to flour mixture, then mix in yogurt.In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter.

Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).

Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting.

Frosting instructions:

In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Wednesday, November 4, 2015

Cheese Stuffed Chocolate Cupcakes.

Akibat Mas and Nor yang teramat rajin baking,  maka aku pun terjebak sama.  This cupcakes memang seriously sedap.  Sedap dan sangat senang nak buat. 

Ingredients:

For the cupcakes:
2 cups (12 oz) semisweet chocolate chips, divided (aku guna beryls dark chocolate)
1 1/2 cups (6.61 ounces or 187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup warm water
1/4 tsp salt

For the cheesecake filling:
6 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Directions:

For the cupcakes:
Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.

Place 12oz of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.

In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.

For the filling:
In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy.

Fill each muffin cup quarter full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the soms chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

From Nestle Toll House

Monday, November 2, 2015

Kacang Pool

Akibat malas nak masak hari ni,  maka terpaksa la cook something simple.  Pepagi lagi aku dah keluarkan minced mutton.  Mula2 ingat nak masak patties utk hubby,  but since today dia tak sihat,  aku terpaksa masak something healthier for him. Eh! kacang pool healthy kan? hahahaha

Anyway,  kacang foul medammas tu aku beli kat Berkat Madinah Ampang. Kacang2 lain pun beli kat situ,  cheaper.  Sila google,  in syaa Allah jumpa the address.

Kacang Pool
Adapted from Mr Google

BAHAN-BAHANNYA :-)
300 gm minced mutton /beef
2 tin  foul medammas
1 tin baked bean
1 tin kacang kuda/chickpeas
2 camca besar rempah kari daging
1 tbs. chili flakes (optional)

*semua kacang tidak perlu ditoskan.

blend halus
1 tsp ketumbar -  sangai
1 tsp jintan manis -  sangai
1 tsp lada hitam
2 biji bwg besar
5 ulas bawang putih
1 inci halia
Garam dan gula secukup rasa
2 camca besar minyak sapi
Minyak untuk menumis

BAHAN-BAHAN LAIN :-)
Roti
Bawang besar - dadu
Tomato - dadu
Cili hijau/cili merah, dipotong

CARA MEMBUATNYA :-)

1. Panaskan kuali,  masukkan minyak dan  minyak sapi.  Tumis. bahan blend sampai garing. 

2. Masukkan rempah kari dan 1/4 cawan. air.  Apabila rempah garing,  masukkan minced mutton.  Masak hingga mutton kering.  Masukkan baked beans,  chickpea,  foul medammas bersama air dalam tin. 

3. Masukkan garam,  gula.  Masak dengan menggunakan api perlahan selama 10-15 min. Jika  kacang pool terlalu pekat,  boleh masukkan sedikit air panas.

4. Hidangkan bersama telur mata lembu,  bawang dadu,  tomato  dadu,  cili hijau dan sedikit cili sos jika suka. 

Monday, October 26, 2015

Chicken and Pumpkins Curry

This recipe is a hit among my family members.  Mula2,  aku nampak this blogger,  cafedelites,  on IG.  Gambar2 dia memang lawa sangat.  Tengah scroll down,  tiba2 ternampak la her curry chicken.  Peh! terus jatuh hati.  Kebetulan aku beli sebijik pumpkin besar from tesco online (yes,  aku suka shopping kat tesco online).  So,  apa lagi,  terus la aku masak this dish.  Sedap sangat sampai hubby requested  the same dish the next day. 

CHICKEN AND BUTTERNUT SQUASH CURRY

INGREDIENTS

2-3 tablespoon ghee or coconut oil
2 large onion, chopped
1 medium carrot, peeled and diced
1 whole chicken,  cut into 20 pieces
4 cloves garlic, crushed
3 tablespoons curry paste
1 teaspoon garam masala (optional)
4 cups (600g) ready diced Butternut squash/pumpkin
200g green beans, trimmed
500ml can coconut milk
1/2 cup water
2 tablespoon coconut sugar (or brown sugar)
Salt to taste
Fresh coriander leaves, green chilies to serve

INSTRUCTIONS

1. Heat the ghee (or coconut oil) in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. Add the chicken and fry until just beginning to brown. Add the garlic, curry paste and garam masala (if using), stirring together quickly to blend in the heat of the pan for about a minute until fragrant.

2. Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes. Stir the coconut milk and water through the ingredients and bring to a simmer.

3. Reduce heat to low; add in the sugar and salt to your taste (I use about 1 teaspoon), and continue to simmer for about 10-15 minutes, or until the pumpkin pieces have softened. (If you prefer a creamier pumpkin curry sauce, simmer for 5-10 minutes longer until the pumpkin has completely melted through the sauce. YUM.Serve over cauliflower rice (or rice of your choice).

Thursday, October 8, 2015

Mackerel in Tomato Sauce

Memang dah lama aku nak beli electric pressure cooker tapi rasa macam sayang duit nak spend so much on a pressure cooker.  Tapikan,  without pressure cooker,  I need to spend so much time kat dapur.  Sometimes,  penat sangat.  Ye la,  rebus daging or tulang berjam2 nak tunggu empuk.  So, malas nak pikir panjang,  aku pun beli je noxxa. 

Initially nak beli Phillips,  sebab cheaper kalau beli on Lazada.  Tapi pot Phillips smaller,  6Litre. Noxxa bigger,  8Litre. Alasan yg tak berapa kukuh untuk. beli. Noxxa,  tapi beli jugak.  hahaha.. 

Angway,  aku dapat je noxxa,  terus rasmikan by cooking sup ekor.  Then semalam, aku buat mackerel in tomato sauce sebab ada fresh fish. We went back to Terengganu last weekend.  Tu yang rajin nak buat mackerel in tomato sauce. 

Mackerel in Tomato Sauce

Ingredients
2kg kembung/mackerel  or boleh guna sardine,  cleaned,  buang kepala
2 bijik bwg besar
5 ulas bawang putih
2 inci halia
1 can kimball tomato paste
1 cup kimball chili sauce
2 bijik tomato - diced
1/2 cup sugar
2 tsp salt

cara2
1. blend bwg besar,  bwg putih and halia.
2. panaskan 4-5 tbs minyak,  tumis bahan blend sampai garing.  masukkan tomato yg dah diced,  tomato paste,  chili sauce,  garam dan gula
3. masukkan ikan dan sauce ke dalam periuk noxxa.. cook for 75 mins under high pressure.

Thursday, September 17, 2015

Salted Caramel Cheesecake

Adik aku,  ayu,  teringin sangat nak makan cheese cake.  Kebetulan now,  dia duduk rumah aku sebab mok is recuperating at my house.  Mok buat cataract surgery 3 weeks ago.  Since rumah dia 2 tingkat,  maka ada possibility yang dia kena berjalan dan turun naik tangga,  so aku cakap kat dia,  duduk je rumah aku.  I am so happy that mok nak duduk sini.  Alhamdulillah, I am given the opportunity untuk jaga mok.  Maka,  aku pun terpaksa la jugak rajinkan diri melayan adik aku tu.

Setelah puas menggoogle recipe,  aku terjumpa recipe by my baking addiction.  Recipe makcik tu memang best.  Aku dah penah buat few of her recipes.  Cuma,  masa buat this salted caramel cheese cake,  aku terpaksa bakar cheese cake tu lama sikit,  almost 2 hours.  Alhamdulillah cake tak hangit.  After almost 2 hours,  baru la tengah dia set.  Walaupun a little bit jiggly,  but its ok sebab kan kena chill dlm peti for 1 night.

Haaa...  ni recipe salted caramel cheese cake yg awesome tu. 

Salted Caramel Cheesecake Bites
by mybakingaddiction
Ingredients:

For the Crust

15 graham crackers, crushed into crumbs
8 tablespoons salted butter, melted

For the Cheesecake

1kg cream cheese, room temperature
1 1/3 cup granulated sugar
4 large eggs, room temperature
4 tsp Pure Vanilla Extract

For the Topping

1/3 cup homemade salted caramel sauce, warmed
1/3 cup semisweet chocolate chips, melted

Directions:

1. Preheat oven to 325°F. Prepare a 9" springfoam pan.
2. In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined.
3. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes.
4. Remove pan to a wire rack to cool while you prepare the cheesecake filling.
5. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.
6. Pour the batter into the pan.
7. Bake for about 75 to 90 minutes or until centers are almost set. Cool in pan on wire rack. (the cheesecake will deflate in center upon cooling.)
8. Refrigerate 4 hours or overnight.Before serving, spoon few heaping teaspoonfuls of salted caramel sauce onto thr cheesecake and drizzle with melted chocolate.

Notes:

Salted Caramel Cheesecake can be covered and stored within the refrigerator for up to 3 days. 

Inspired by Tidy Mom

Read more at http://www.mybakingaddiction.com/salted-caramel-cheesecake/

Sunday, September 6, 2015

Steamed Brownies Ny Liem

Rima made this for me few years back.  Sampai sekarang aku still ingat how good it was.  Nak buat sendiri,  memang sangat bercinta.  Entah apa mimpi,  tiba2  hari ni extra rajin.  Thank you Rima for sharing this yummylicious recipe. 

Steamed Brownies Ny Liem
Adapted from Rima
Ingredients
(A) 
- 6 eggs
- 225g caster sugar
- 1 tsp vanilla essence
- 1/2 tsp salt

(B)
- 125g flour
- 50g cocoa powder (valrhona)
- 1/2 tsp baking powder 

(C)
- 175 ml oil - i used 100ml canola oil and 100gm melted salted butter
- 100g dark cooking chocolate - i used valrhona 70%
- 1/2 tbsp black forest paste - i added

(D)
- 75 ml condensed milk

Method

- Prepare steamer and grease ur 8" pan

- Melt butter and add in oil.. add in dark chocolate and mix till chocolate is melted - set aside,  let it cool

- Using a stand mixer.. whisk (A) till fluffy - ribbon stage.

- Fold in sifted (B) lightly and mix it till well combined.

- Add in (C) and continue to mix till well mixed.

- Pour out 100g of batter and mix it with (D)

- Weigh ur remaining batter and divide it into two.

- Pour one part of batter into ur pan and steam it for 10mins.

- Pour all of the condensed milk mixture and continue to steam for 5 mins.

- Pour the second part of ur batter into ur pan and continue to steam for a further 30mins.

- Once done.. take it out of the steamer and let it cool.. slice and place it in ur fridge.

Wednesday, August 19, 2015

Banana Yoghurt Cake

Rumah aku dan pisang dah synonym. Jarang sangat kat rumah aku takde pisang.  Most of the time  memang bersikat sikat pisang atas meje.  No,  we are not species monyet yang menjadikan pisang as makan ruji,  but somehow,  hubby mesti nak pisang.  Sudahnya bila pegi pasar tani on saturday,  aku akan borong banyak pisang.  Sometimes bila dah middle of the week,  pisang dah jadi over ripe sebab tak sempat nak makan.  Maka,  terpaksa la aku buat kek pisang.

This cake is actually an inspired recipe of greek yoghurt banana cake.  Tak ku sangka,  kek ni sangat sedap.  Cuma bila bake guna bundt pan,  melekat sikit kat dalam pan tu.  Maybe sebab the batter is a bit runny.  Kalau guna bundt pan,  kena make sure guna recipes with  thick batter.  Then baru la kek keluar dari pan cantik!

 
Banana Yoghurt Cake
Adapted from  : Amanda @ Running with Spoons

Yields: 12 slices

Ingredients
60 gram salted butter - melted
1½ cups all-purpose flour
1½ tsp. baking soda
1/4 tsp. sea salt
2 eggs, lightly beaten
5-6 medium, ripe bananas (~1 cup mashed)
½ cup plain or Greek yogurt
2/3 cup brown sugar

Optional add-ins: ½ cup chocolate chips/raisins/nuts/etc.

Instructions

Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan.

In a large bowl, combine flour, baking soda, and salt. Stir until well combined and set aside.

Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, melted butter, yogurt and brown sugar. Stir until well combined.

Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.Pour the batter into the loaf pan, spreading it out evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

Friday, August 7, 2015

Blueberry Gooey Butter Cake

Ops! Another blueberry cake. Aku rajin nak bake blueberry cake sebab tadi dapat beli blueberry kat Hero for RM6.99 using their monthly coupon. Tapi boleh guna 1 coupon je per card. Ceh! Kupik betul. Aku wish msia mcm kat US. Some people buy their monthly groceries in bulk using coupons coz they can buy as many as they want as long as they have the relevant coupon.

Anyway, this recipe is based on Paula Deen recipe. As usual, I need to make alteration to the original recipe sebab Paula Deen suka la buat kek yg manis. Aku suka her recipes sebab it's full prove if you know how to tweak the sweetness.

Gooey Butter Cake
Adapted from Taste & Paula Deen

For the butter cake
Ingredients
250g butter, softened
3/4 cup caster sugar
2 teaspoons vanilla essence
3 eggs (large)
2 1/2 cups self-raising flour
2/3 cup milk

Method
Preheat oven to 170°C/160°C fan-forced. Grease and line a 9 inches square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spread mixture into prepared pan.

Filling:
250gm cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3/4 cup powdered sugar

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Saturday, July 25, 2015

Blueberry Cream Cheese Coffee Cake

My girls love this cake. It's mama's special cake. Oleh kerana today aku nak keluar berjimba with some girlfriends, maka, semalam, terpaksa la aku merajinkan diri untuk on oven.

The truth is, sepanjang Ramadan, aku langsung tak bake any cake, too tired, too busy. Dah la darah ku rendah yg amat, at 95/52. Sigh... Most of the time during Ramadan, aku kena rest. Memang boleh kurus la time Ramadan, dah ler makan tak lalu. Tapi masa Ramadan je kurus. Lepas je Ramadan, terus naik balik. Huhuhu... sedih tahap gaban.

Ok la, ni recipe blueberry cheese cake tu ye. Selamat mencuba!

Blueberry Cream Cheese Coffee Cake
Adapted from familyfav

For The Batter:
1 c. butter (salted)
1 c. sugar
2 eggs
3/4 c. sour cream + 2 tbs milk (or 3/4 cup of milk/buttermilk)
2 c. Self raising flour
1 small carton fresh blueberries (125gram)

For The Filling:
500gram cream cheese
1 egg + 1 yolk
1/2 c. sugar
1 tsp. vanilla

For the Crumb Topping:
1/3 c. sugar
1 c. flour
1/3 c. butter

Instructions

Preheat oven to 160 degrees celcius and line a 10x10 pan with baking sheet.

For The Batter:
Cream together the butter and sugar, then beat in the eggs and sour cream, mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.

For The Filling:
Beat together the cream cheese, egg, sugar, and vanilla until smooth.

For the Crumb Topping:
Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.

Putting it Together:
Spread half the batter into the bottom of the pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 80 to 90 minutes. Let the cake cool for 12 hours before serving.

Wednesday, July 8, 2015

Kuih seri Muka

Aku jatuh cinta pada recipe ni.  Jazakillahu khairan nora for sharing this recipe.  Bagi aku yg fussy ni,  this recipe is perfect. 

Bahan2

Lapisan bawah

500gram pulut - rendam 4 jam
250ml santan pekat
250ml air
2 tsp garam

Toskan pulut.. Masukkan pulut ke dalam loyang 10x10 yang sudah dilapik plastic.  Masukkan pulut,  santan bercampur air dan garam.  Kukus hingga pulut kembang.  Tekan2 pulut supaya menjadi padat. 

Lapisan atas

100gm tepung custard
800 ml santan (500ml santan pekat dicampur 300ml air daun pandan)
4 biji telur
300 gm gula
20gm tepung gandum
1 tsp perisa pandan
Sedikit pewarna hijau

Cara2
Masukkan semua bahan kedalam kedalam bekas,  kacau rata,  tapis.  Panaskan menggunakan api sederhana hingga naik wap. Tuang keatas lapisan pulut.  Kukus sehingga masak. 

Saturday, June 20, 2015

Kimchi

Kimchi,  is a good source of probiotic.  Tapi,  kalau nak beli,  sangat la mahal.  Semalam pegi jusco,  tengok harga sekilo kimchi,  rm27! Mahal betul.  Aku decided to buat sendiri kimchi sebab hubby suka.  I used whatever is available kat rumah. 

Recipe boleh tengok kat sini ye http://www.maangchi.com/recipe/easy-kimchi