Roti Paung Terengganu

The current craze in the house,  roti paung.  I love roti paung homemade.  Tak suka store bought sebab rasa dry and sometimes stale.  Roti paung kalau kat KT,  paling femes kat Shell Batu Buruk.  Pada aku,  not at all.  It's nothing to shout about.  Sigh..  Maybe sebab aku ni perfectionist.  Iffah is also a perfectionist!!  Ada pros and cons to that. 

Anyway,  this recipe aku alter a bit from my previous roti paung recipe. 

Roti Paung

500 gram tepung high protein  aka bread flour
100 gram caster sugar
80 gram salted butter - softened
2 1/2 tsp dry yeast
1 tsp GR superbake (kalau takde,  boleh omit)
50 gram susu tepung
250 gram ais sejuk dicampur ais

Cara2

1. Masukkan tepung, susu tepung, yeast, gula ke dalam bekas. Kacau guna whisk.
2. Buatkan lubang di tengah, masukkan butter dan air.
3. Dengan menggunakan dough hook, uli sampai sebati (lebih kurang dalam 20 minit) sehingga dough tidak melekat pada bekas.
4. Biarkan dough naik sekali ganda.
5. Panaskan oven to 180 degree celcius.  Grease 2 bekas bulat berukuran 9 inci dan 8 inci dengan butter.
6. Kemudian, tumbuk dough yang telah naik.Bahagikan dough kepada 30gram each, susun kedalam bekas bulat yang sudah digrease.
7. Biarkan dough naik sekali ganda, kemudian masukkan kedalam oven dan bakar selama 25-30 minit.
8. Keluarkan roti yang telah masak, grease dengan butter on top.

p/s : to those yang suka buttery paung, grease bottom of pan dengan margerine yang banyak sebelum diletakkan dough.

Kek Gula Hangus aka Sarang Semut

Call it whatever you want,  yang pastinya kek ni sangat femes among orang tua.  Some call it honeycomb cake,  some call it kek gula hangus or kek sarang semut.  Ciri2 yang patut ada pada kek ni,  dalam dia kena banyak lubang.  Tu masalah sikit sebab ada org buat,  sama recipe,  lubang ke laut.  Alhamdulillah last nite kek aku menjadi.

The truth is,  aku takde la suka sangat kek ni.  Selalu beli,  texture macam plastic,  keras,  kenyal and kering (3K.. Hehe). But this recipe yang aku guna,  is definitely a keeper.  Recipe ni diberi oleh my aunt,  cikda.  Sekali makan,  sedar2 dah sepinggan habis...  Huwaaaaa...  Habis la diet aku.  This cake termasuk dalam category  world,  3L. 3L tu apa? Lemak,  lembut dan lazat!

Jazakillahu khairan Mashitah sebab tolong mintak dengan cikda this recipe. 

Kek Gula Hangus Cikda

Bahan A
2 cups gula
2 cups air
250 gram pure salted cold butter

Bahan B
2 cups tepung gandum
250 gram susu pekat manis
7biji telur Gred A
2 tsp soda bikarbonat
1 tbs vanilla

Cara2:
1. Panaskan gula. Biar cair dan bertukar menjadi perang. Masukkan butter sejuk yang di potong kiub.  Kacau sebati.  Masukkan air,  kemudian sejukkan the mixture.

2.  Ayak tepung gandum dan soda bikarbonat.  Kemudian masukkan semua bahan A dan B ke dalam blender.  Blend sehingga sebati. 

3. Masukkan bahan ke dalam bekas acuan berukuran 10x10 inci.  Cling wrap acuan dan biarkan pada suhu bilik selama 2-4 jam.

4. Bakar selama 1 - 1 1/2 jam pada suhu 170 degree celcius. 

Banana Cake

When iman took a bite,  her reaction was "oh wow!!". Hehehe...  It's a wow banana cake.  Mok suka sangat.  Mok kata cake aku lembut and not too sweet.  Cuma mok being  orang tua,  prefers cake pisang with banana essence.

Yikes! I hate banana cake with banana essence.  That's the reason kenapa aku tak makan store bought kek pisang sebab mesti rasa the overwhelmingly yucky essence.

This recipe is adapted from taste.com.au.  Originally the recipe ada orange maple syrup.  But urgh...  Rasa mcm tak sedap je.  Pastu takut manis sangat.  Aku bukan seekor semut..  Hehe

BANANA CAKE
250g butter, at room temperature
180g (1 cup) caster sugar
2 teaspoons vanilla essence
4 eggs
700g mashed banana
330g (3 1/2 cups) self-raising flour, sifted
2 teaspoon bicarbonate of soda
160ml (2/3 cup) milk

1. Preheat oven to 180C. Brush a deep 22cm (top measurement) fluted ring pan with melted butter.

2. Use an electric beater to beat butter, sugar and vanilla in a medium bowl for 5 minutes or until pale and creamy.

3. Add the eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add banana. Use a large metal spoon to fold in half the flour and half the bicarbonate of soda. Fold in half the milk. Repeat with remaining flour, bicarbonate of soda and milk. Stir until just smooth.

4. Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes to cool. Turn onto a wire rack over a baking tray and set aside to cool.

Chocolate & Almond Marbled Bundt Cake

For this recipe,  aku guna Nordic Bavaria bundt pan. I love the taste of this cake.  The almond meal buatkan cake ni rasa lemak.  I brought some to tafsir class last nite,  erma makan 5 keping!  Hehe

Ingredients
250g pure butter, softened, plus extra for greasing
180g caster sugar
¾ tsp almond extract
2 tsp baking powder
180g plain flour
75g ground almonds
4 large eggs
3 tbsp milk
3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
100g dark chocolate chips
30g icing sugar, to dust

1. Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.

2. Cream the butter and sugar together until light and fluffy. Stir in the almond extract.

3. Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.

4. Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.

5. Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.

6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

A year older..

Cookies n Cream Brownies

Penat la..  Dah type panjang2, tiba2  hilang..  The girls suka this brownies.  Memang menarik for oreo lovers.  

Ingredients
250 gram cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

BROWNIE LAYER:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
12 Oreo cookies, crushed
8 Oreo cookies, coarsely chopped

Directions

In a small bowl, beat the cream cheese, sugar, egg and vanilla untilsmooth; set aside.

For brownie layer, combine the butter, sugars andcocoa in a large bowl. Beat in eggs. Combine flour and bakingpowder; gradually add to cocoa mixture. Stir in crushed cookiecrumbs.Pour into a greased 11-in. x 7-in. baking pan. Spoon cream cheesemixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator. Yield:2 dozen

Read more: http://www.tasteofhome.com/recipes/cookies-n-cream-brownies#ixzz3BbOht22z

Red Velvet Gooey Cake

A combination of red velvet cake and cream cheese yield a yummylicious to die for red velvet cake.  Hehe..  Pandai je aku.  This cake,  according to my kitchen tester aka iffah,  sangat sedap.  She loves it a lot! 

For the cake:
250 gram salted butter
2 1/4 cup granulated sugar
4 eggs
1/2 cup unsweetened cocoa powder
6 tablespoons red food coloring
2 teaspoon vanilla extract
2 cup buttermilk
4 1/2 cup all-purpose flour
2 teaspoon baking soda
6 teaspoons distilled white vinegar

1. Preheat oven to 350 degrees F. Line a standard 9x13" pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3.Add cocoa powder, red colouring and vanilla to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

Filling:
500gm cream cheese, softened 
4 eggs 
2 teaspoon vanilla 
125gram butter, melted 
125gm 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 50 - 60 minutes until done. 

Banana Cake again..

Me and banana cake..  Hehe..  Mcm aur dan tebing.  Bukannya sebab aku suka kek pisang tapi disebabkan pisang is always in abundance dalam kitchen.

This time aku try recipe from fatmunslim

INGREDIENTS

125g butter, softened
1 1/2 cups caster sugar
1 very full cup of very ripe, mashed banana
1/2 teaspoon vanilla extract
2 large eggs
1/3 cup milk
1 tsp lemon juice
1 1/2 cups self-raising flour
1/2 teaspoon bi-carb soda

METHOD

♥ Preheat oven to 160 degrees celcius. Grease the side and base of a 20cm round tin. Dust with flour.
♥ If you own a food processor, you can prepare the cake in that. If you don’t, like me, prepare it in a bowl and blend with a stick blender.
♥ In a bowl {or food processor} place the butter, sugar, banana, eggs and vanilla. Blend/process for 2 minutes. Add milk and lemon, and blend until combined.
♥ Add flour and bicarb soda. Blend/process until just combined.
♥ Pour batter into tin. Place into oven and bake for 50-60 minutes. Leave to cool on a wire rack.

CREAM CHEESE FROSTING

90g cream cheese, at room temperature
45g butter, softened
1 2/3 cup icing sugar
1 1/2 tsp lemon juice

♥ Beat cream cheese and butter until combined and creamy. Add in icing sugar and lemon juice and beat until smooth. Spread over cake and enjoy!

This banana cake recipe was found on Exclusively Food, and tweaked a little. x

Ready stock - Nordic Heritage Pan

I have ready stock  1 unit of nordic heritage pan left for sale.  Those interested boleh whatsapp me at 0182722880.  The price is RM230 excluding postage.

Tepung Bokoh

Tepung bokoh adalah sejenis kuih lama yang memang susah nak cari sekarang.  Kuih yang seakan sama adalah tepung talam but still rasa berbeza.

Dulu masa mula2  kawin,  aku suka sangat beli tepung bokoh from makcik tua kat pasar jertih.  Her tepung bokoh is to die for,  memang sedap.  Tapi lepas tu,  dah tak jual.  Makcik2 kat situ kata dia dah sakit tua.  Maybe now dah meninggal..  Sedih sgt

Ramadhan ni tiba2  mok teringin nak makan tepung bokoh.  Bila tanya mok,  main ingredient untuk tepung bokoh,  mok kata tepung beras.  So aku pun apa lagi,  cuba la reka recipe sendiri.  Alhamdulillah,  mok kata sangat sedap.  Yay!!  My tepung bokoh is a bit sweet sebab mok suka manis.  Please omit gula pasir kalau nak kurangkan manis.

The recipe is as below

Lapisan bawah
550gram nisang or gula merah
100 gram gula pasir (boleh omit kalau tak suka manis)
250gram tepung beras
1 tsp kapur
1.8litre air.

Lapisan atas
500ml santan pekat
1 litre air
150gram tepung beras
1 sudu kapur
2 tsp garam

Cara2
1. Lapisan bawah -  campur semua bahan,  make sure tepung beras tak berketul ,  kacau atas api sampai adunan menjadi likat dan berkilat.  Tuang dalam bekas.

2. Lapisan atas -  campur semua bahan,  make sure tepung beras tak berketul,  kacau sampai likat dan berkilat,  tuang keatas bekas yang mengandungi lapisan bawah,  sejukkan.

Tepung bokong ni lembut.  Bila nak makan kena scoop,  but memang sedap.  😁😁

Kuih Kole Kacang

Never in my life,  i would think that i will be able to make my own kole kacang.  So,  bila berjaya buat kole kacang,  aku happy sangat.  Arwah abah loves kole kacang so much. Sedihnya bila ingat abah.  This is the first time kita org berpuasa without abah..  Memang terasa sangat abah takde.  Semoga Allah tempatkan abah dikalangan hamba yg beriman dan bertaqwa.

Back to koleh kacang,  recipe ni aku dapat from group kuih dalam facebook. Kebetulan semalam pegi Bagus,  nampak tepung kacang hijau,  terus aku beli.  Bila berbuka,  dah siap kole kacang aku.  Hehe...

The recipe is as follow

450gram tepung kacang hijau
400ml of santan -  dijadikan taik minyak
600ml santan
1.9litre of water
1 tsp garam
500gram gula (100gram gula merah,  400gram gula pasir) 

Cara2
1. Untuk taik minyak,  panaskan 400ml santan tu sampai mendidih,  kacau once in a while until santan tu berketul2 dan brown. 
2. Dalam pot yang besar,  masukkan 600ml santan, air,  tepung kacang hijau,  gula dan garam.
3. Kacau hingga adunan tak berketul.
4. Panaskan pot dan kacau adunan tanpa henti sehingga adunan menjadi likat dan berkilat.  Dalam. 15-20min
5. Tuang adunan dalam talam berukuran 12x12. Biarkan  sejuk. Tabur taik minyak

Bingka Roti Berlauk

Lama betul tak update blog.  Bila tengok instagram Rima ada kuih bingka roti berlauk,  terus terpanggil untuk buat this kuih.

Pastu bila dah buat,  menyesal yang amat coz i cant stop eating it...  Huhuhu

Ingredients
12 -  14 slices of white bread,  lightly buttered.
800ml coconut milk (400ml santan pekat + 400ml air)
5 eggs
1 tsp salt

Fillings
400g minced meat
2 large onions, chopped
2 large potato, peeled and diced
1 large carrot, diced
2 cloves garlic -  minced
1/2 inch ginger -  minced
3 tbsp meat curry powder
3 tbsp tomato sauce
3 tbsp chili sauce
200ml water
Black pepper (optional)
Salt to taste

Topping
Chopped coriander
Sliced green onions
Sliced red chillies
Fried onions

Method
Binka Bread
Preheat oven 190C.. greased a 10 x 10" pan. Set aside.
Sliced bread into small cubes and soak in coconut milk.. once soften add all ingredients and mix well. Pour into baking pan and bake for 30 mins.

Fillings:
Heat oil in a skillet, saute onion, pounded ingredients until fragrant, add curry powder, tomato sauce and chili sauce. Stir well.. add meat, potatoes and carrots. Pour water and cook until potatoes and carrots soften. Add salt to taste and cook until dry. Add black pepper. Leave to cool.

Remove bread binka from oven. Press top lightly. Top it with fillings and continue to bake for a further 30mins. Let binka cools down before u sprinkle with toppings.

Colourful Cotton Abaya from Qatar

Written by: Mastura (sister to Shidah)

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Baked Pasta

The girls suka sangat baked pasta. Kalau makan baked pasta everyday pun takpe. Tapi of course, the calorie is very high. Walaupun makan baked pasta everyday will make my life easier, tapi tak sampai hati nak sumbat that much calorie in the girls' diet.

 Before masuk oven

Lepas Keluar dari oven. Eh! keluar oven bekas dah lain? Aku baked 2 bekas.. hehe.. 

Anyway, the girls will move school lepas cuti sekolah. Ada some issues at the girls' current school. Untuk tidak memeningkan kepala, the girls akan sekolah nearer to house, which is only 3 minutes drive compared to now yg will take more than 10 minutes. Semoga Allah permudahkan this transition. Iffah is really upset with this, but I have no choice. 

Baked Pasta
Bahan2

4-5 ulas bwg putih - crushed
2 large onion (diced)
1/2 kg minced meat (beli yg minced fresh meat bukan brand ramly etc)
2 can of tomato puree
1/2 can water
2-3 tomatoes (diced)
1-2 tbs mixed herbs
5 tbs sugar
1 1/2 tbs salt

cara2
1. panaskan few tbs of olive oil. saute onion and garlic dalam pan
2. masukkan mince meat, biarkan sampai kering air, masukkan diced tomatoes.
3. then add  tomato puree and water.
4. add mixed herbs, sugar and salt. kalau suka, boleh add crushed black peppers.

white sauce (bechamel) 
6 tbs butter
1/2 cup flour
2 cups of fresh milk
1 cup water
salt, pepper.

Cara2

1. butter, panaskan, bila dah cair, masukkan  flour, then saute sampai kekuningan, about 2 minutes, remove from heat, masukkan  fresh milk and water. then stir, pastu bring to boil, slow the heat, kacau til it's thick.Add salt (about 2 tsp) and pepper. pasta tu  boil dulu until 3/4 cooked. then layer the pasta. alternate the meat sauce and white sauce. last sekali, topped with bologne sauce, and sprinkle with some mozarella cheese and parsley. baked for approximately 45mins. voila! siap ur baked pasta:D

Chocolate Sour Cream Bundt Cake

I dreamed of chocolate cake.... Bangun pagi, terus keluarkan butter. Kek ni sedap sgt.. so moist, and yummy. I reduced sugar, as always :)

Note : pan kena well greased and floured!  Note to oneself :-) 

My breakfast

Chocolate Sour Cream Bundt Cake
Adapted from twopeas

For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt 1 cup water
2 cups all-purpose  plus more for the pan
1  cups granulated sugar
1 1/2 teaspoons baking soda
3 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Lemon Strawberry Butter Cake

Last week pegi pasar malam Melawati. Pakcik jual buah tu was selling strawberries from Korea. Satu punnet was RM5. Aku nego dengan pakcik tu, mintak 5 punnet for RM20. Alhamdulillah, dia bagi!! I was so happy. Balik rumah, aku buat strawberry preserve using the strawberries from pasar malam.

And that strawberry preserve aj\ku guna for this cake. I want something simple and tak muak. Setelah puas google, aku jumpa this recipe from foodnessgracious. Ok, kalau buat butter cake, kena make sure makan the next day sebab lagi lama simpan, lagi moist cake tu. Yesterday it was crumbly, but today, masyaAllah... I couldnt resist. Oh no! That's bad for my boncit tummy!! The texture of the cake is dry and crumbly, that's what so yummy about it.

Lemon Strawberry Butter Cake
Adapted from foodnessgracious

Ingredients 

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
250gram salted butter, at room temperature
1 teaspoon vanilla extract
3 large egg plus 1 yolk
Zest of two lemons
juice of 1 lemon
6 tablespoons real strawberry preserves
1 lemon, sliced thinly into circles for garnishing

For The Glaze 
1/2 cup powdered sugar
1 tablespoon water
2 tablespoon lemon juice
zest of 1 lemon

Instructions 

1. Preheat the oven to 325 degrees F. Grease a 9 inch spring form pan with butter and lightly flour it. In a bowl, combine the flour, baking powder and baking soda. Set aside.

2. Using a stand mixer, beat the butter and sugar until thick and fluffy. Add the eggs one at a time and beat. Add the vanilla, zest, extract and lemon juice and mix thoroughly. Gradually add the flour mixture, scraping the bowl down after each addition. Place half of the batter into the pan and spread out evenly. Drop dollops of the preserves onto the batter and swirl randomly with the tip of a knife. Spread the rest of the batter on top and drop any leftover preserves on top also.

3. Lay some of the thinly sliced lemons in a circle on top of the batter. Bake in the oven for about 55-60 minutes and the cake springs back when pushed gently with a finger. While the cake is cooling, mix all of the ingredients for the glaze together. Poke some holes in the cake with a sharp pointed knife. Use a pastry brush, cover the cake with the glaze making sure to soak the whole surface of the cake. Slice when cool.

Kitchen Aid Mixer Professional 6 Quartz

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Overnight Oat

Sometimes bila pikir kena makan oat, rasa kembang anak tekak. Zarin suggested overnight oat. Sejuk dan nyaman je bila masuk tekak.

Sangat senang nak prepare oat ni. Just soak 3-4 tablespoon of quick cook oat dalam 1 1/2 cup of milk in a jar. Pastu simpan dalam fridge overnight. Serve with honey, sprinkle some dark choc chips or any topping of ur liking. Voila! dah siap :D

Breakfast with Oat

How do you take oat in the morning?

Currently this is how I prepare my oat. Aku sprinkle with some poppy seeds, dried cranberry and some blueberries.