Torn & Patched..

My size 5 CK jeans which I used to wear 12 years ago and now I'm able to fit in into this jeans once more.

NY Cheese Cake

As promised, sorry sgt2, it took me so long utk post the recipe from joy of baking tu. Aida, ampun ye..

Adapted from JoyofBaking

Crust:

2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits (I used 300gm)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.



Filling:
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream (double cream)
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven that has been preheat at 180 degree celcius.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.


Topping: (I omit this)
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

Controlling Anger

I stumbled on Bro Nouman Ali Khan's lecture on a friend's wall. And I'm falling in love with his lectures.

Me.. then and now..

I was browsing thru photos on the desktop, tiba2 terjumpa this gambar which I uploaded sometimes in January this year.

bulat kan muka? penuh macam permukaan bulan.

Then aku compare dengan gambar masa raya this year.. ok la.. nampak kempis la jugak pipi aku tu kan.

 Raya this year with Iman

This latest photo of mine, taken last week masa kat Fraser's Hill..

Bukit Fraser

And I'm shrinking further!! Urgh!!

Crying in the Rain..

Today, for more than 1 hour, I cried my heart out.. Why? I dont really know... Suddenly, the pool of invisible tears that I've been holding inside my heart burst! I was never a cry baby, and I'm not a cry baby now. Even when the worst hit me, I cried not more than 1/2 hour. But to cry for more than 1 hour, 1 1/2 hour to be exact, something is definitely wrong with me. I just couldnt stop the tears from flowing.

After crying so much, with swollen eyes and red nose, I went to eat McD Sundae. I feel so much better now. Thank you Allah..

Wordless Wednesday..

Lemon-Cranberry Pound Cake

Since aku tak restock lagi barang nak buat cake, my ingredients are very limited. Maka, terpaksa la google recipe yang menggunakan barang yang dah ada kat dapur. Hubby wants something yang healthy. Err.. aku rasa cake ni healthy sebab ada cranberry and lemon. I made few changes to the original recipe. Jap jap.. aku tempek gambar dulu.

I love this cake!! Sedap!!

 Tangan Raina yang bersedia untuk menerkam cake

Yummy! Sorry.. aku cam malas nak ambik gambar beria2, these photos are as is.

By the way, I'm wearing size 27 jeans now. Urgh! I think I'm losing too much in a very short period of time.

Adapted from Joy of Baking

Cranberries:

1/3 cup (80 ml) lemon juice (about 2-3 large lemons)

2 tablespoons brandy

4 ounces (115 grams) dried cranberries or dried cherries

For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, and dried cranberries to a boil. Cover and remove from heat. Let cool completely and then drain, reserving the cranberries and the juice separately.

Pound Cake:

3 1/2 cups (455 grams) all-purpose flour

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon salt

1 cup (227 grams) unsalted butter, room temperature (I used 250gm melted and cooled butter)

3 cups (600 grams) granulated white sugar (I used 2 cups of white sugar)

6 large eggs

2 tablespoons lemon zest (outer yellow skin of lemon)

1/2 tablespoon (6 grams) pure vanilla extract

1 cup (240 ml) sour cream or plain yogurt (I used 270ml of low fat cranberry yoghurt)

For Pound Cake: Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a vegetable oil and flour spray) a 10 inch (25 cm) bundt pan. If using a dark colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).

In a separate bowl whisk together the flour, baking soda and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add lemon zest, vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add 1/3 of flour mixture, alternating with the yoghurt, about 1/2 cup at a time, beating just until batter is smooth. (You will have three additions of flour and two of the yoghurt.) Stir in the drained cranberries.

Pour batter into bundt pan and smooth the top. Bake for approximately 60 - 75 minutes or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs. 

Remove from oven and place on a wire rack. Let cool 5 minutes and then lightly brush the top of the cake with half of the reserved cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife and invert onto a wire rack. Immediately brush the top and sides of the cake with the remaining cranberry liquid. Cool the cake completely before frosting.

Lemon Frosting: (optional)

1 cup (115 grams) confectioners' (powdered or icing)  sugar, sifted

2 tablespoons fresh lemon juice

Playing in The Rain

Kitchen Aid - arrived

Ni kitchen aid that belongs to few people yang dah ordered and paid.

Empire Red & Cobalt Blue

 Lawa sangat this Cobalt Blue

Boysenberry

Demam..

Oleh kerana peristiwa semalam, aku dilanda demam. Oh tidak!! Apakah yang telah berlaku semalam? Chewah! cam suspen je. Actually takde apa2 pun. Kete aku breakdown masa kat LCCT. Semalam, aku menapak jauh sikit, drive all the way to LCCT sebab nak ambik chocolate from a friend, Cana.

Oleh kerana Cana takmau aku bayar for the chocolates, maka aku bake kan utk dia Chocolate Banana Bottom cake. Instead of buat squares with chocolate chips, aku baked dalam bundt pan. Sorry! Lupa nak ambik gambar coz I was running late semalam. Aku janji dengan Cana to meet at Coffee Bean LCCT at 3.00pm, luckily aku sempat sampai kat situ before 3pm. But kete aku pulak buat hal. Just before aku masuk parking kat LCCT tu, kete overheated. Alhamdulillah, ada parking spot. Kalau tak, memang nangis la aku sorang2 kat situ.

Sementara tunggu enjin sejuk, aku lepak kat Coffee Bean tu 3 jam! Kesian Cana, sebab terpaksa melayan aku bercakap.. hahaha.. sorry yek Cana. Tapikan, aku nak cerita something. Semalam masa kat Coffee Bean tu, aku beli sandwich tuna. It cost me RM18.90 for the sandwich. Baru ngap semulut, tiba2 aku nampak rambut!!! GRRRRRR!!! hampeh sungguh!! Berasap kepala aku. Dah ler aku tengah lapar. Nasib baik ler aku complaint dengan penuh berhemah. Budak cashier tu nak ganti with new sandwich, but aku dah tak lalu. Aku suruh dia refund duit aku je. Teruk betul Coffee Bean LCCT tu.

Anyway, at 6pm, hubby came. Dia risau aku balik sorang2 with kete yg ada problem. I reached home at 8.15pm. Alhamdulillah Wan tolong hantar the girls pegi tuition. Sampai rumah, badan dah start seram sejuk, macam nak demam. Tengah malam, aku start demam. Hari ni dah ok, but badan semua sakit2, joints semua rasa sengal seperti tuan dia jugak, sungguh sengal hari ni.. hehehe..

Apple Cinnamon Coffee Cake

Aiyo! Niat aku adalah untuk update blog everyday. Tapi so far, hanya berjaya update every 2 days. I'm so sorry. Semalam aku teramat la busy nya. I slept late, at 5am, pastu pukul 6.30am bangun, solat subuh and start masak nasi minyak hujan panas for k.mei. She ordered nasi minyak for 30 orang makan. This time, dia bagi another type of basmathi, which memang takde lagi dalam market. It's not Pusa 1121, instead it's a long, beautiful grain called Special Basmathi. Erm.. memang special pun. Bila masak, nasi jadi sangat lembut and fluffy, not as long as Pusa, tapi definitely tasted better than Pusa.

Ada yang nak beli ke? Aku rasa next year baru masuk market Malaysia. That beras Abg Zainol dapat as hamper raya from Bernas. Aku lupa la pulak nak ambik gambar nasi minyak semalam. Eh! kejap! rasanya ada lagi nasi minyak dalam peti. Erm.. but aku dah goreng, campur dengan daging nasik minyak and ayam. Most probably nasi tu dah patah sikit. Later aku godek dalam peti ok.

As for now, aku nak tunjuk hasil baking last week. Aku ada banyak sangat stok green apples. Dah boring buat apple and date cake, so I tried something different from Joy The Baker.

Apple Cinnamon Coffee Cake
Adapted from Joy The Baker
makes two loaves

For the Dough:
2 1/4 teaspoon (1 package) active dry yeast
1/4 cup warm water, about 105 to 155 degrees F.
big pinch of sugar
6 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cardamom
1/2 teaspoon salt
3 large eggs
4 1/2 to 5 cups all-purpose flour (I used 4 3/4 cups of flour)
1 cup warm whole milk, 105 to 115 degrees F.

To Make the Dough:  In a small bowl, mix together yeast, warm water and pinch of sugar.  Stir together until yeast is dissolved and set aside for 10 minutes.  Yeast will foam up.  That’s how you know it’s alive!
In the bowl of an electric stand mixer, fitted with a paddle attachment, add the sugar, butter, cardamom, and salt.  Blend on medium speed until pale in color and fluffy, about 3 minutes.
Stop the mixer, scrape down the bowl, and add eggs and 1 cup of flour.  Blend on medium speed until thoroughly incorporated and creamy, about 1 minute.  Stop the mixer and add 2 cups more cups of flour, foamy yeast mixture, and warm milk.  Blend in medium speed until the flour disappears.  Mixture will be very wet.
Add 1 1/2 to 2 more cups of flour.  Blend until the flour is almost incorporated.
Dump the dough onto a lightly floured work surface.  Knead for 5 to 8 minutes by hand.  Dough will be glossy and just slightly sticky.  Place dough in an oiled bowl, cover with plastic wrap and a towel and let rest in a warm place for 1 1/2 hours, or until doubled in size.
While the dough rises, make the apple filling and the streusel.

For the Filling:
3 large apples, peeled and cut into small cubes (I used Fuji apples)
2 teaspoons fresh lemon juice
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1/2 teaspoon fresh ground nutmeg
pinch of salt

To make the Apple Filling
Toss together diced apples, lemon juice, sugar, cinnamon, cornstarch, nutmeg and salt.  Leave at room temperature and set aside until ready to use.

For the Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt
pinch of cardamom
3 tablespoons unsalted butter, at room temperature
1 egg and sugar for brushing and topping the dough before baking

To make the Streusel Filling:
In a small bowl, whisk together flour, sugar, cinnamon, salt, and cardamom.  Add butter and, using your fingers, work the butter into the flour mixture.  Break up the butter into the mixture, until thoroughly incorporated and crumbly.  Set aside.

Continue on with the Dough:
Line two baking sheets with parchment paper and set aside.
When the dough has doubled in size, dump it out onto a lightly floured work surface.   Use a large knife or a bench knife to divide the dough in two.  Roll each dough piece into about a 10×14-inch rectangle.  Sprinkle with half of the streusel mixture.  Add half of the apple mixture over the apples.  Add a bit of the apple juices too.  That’s fine.

Starting from the longest side, begin to roll the dough.  This isn’t like a cinnamon roll, you don’t have to roll it into a super tight swirl.  Fold in about 1 1/2 to 1-inch folds.  Keep the seam on the bottom.
Repeat the same steps for the second piece of dough.

Carefully lift roll onto the prepared baking sheet. **Now is a great time to freeze or refrigerate the coffee cake  dough for later baking.**  Take a pair of clean scissors and slice into the dough leaving about 3/4-inch of dough still attached.  Slice at 1-inch intervals.  Carefully begin to curve the sliced dough into a semi-circle/horseshoe shape.  If some of the apple juices escape, that’s ok    Cover with a towel and let rest in a warm place for 30 minutes.
Preheat the oven to 375 degrees F.

Brush dough with egg wash and sprinkle with raw or granulated sugar.  Bake for 30 to 35 minutes, until golden brown and cooked through.

Remove from the oven, allow to cool for 15 minutes before serving.  Best served warm with hot coffee.  Coffee cake will last, well wrapped at room temperature, for up to 3 days… or 3 hours.
**  If you decide to freeze the dough, place it in the fridge to thaw the evening before you’d like to bake it.  Once it’s thawed, slice it according to the above directions.  Allow to come to room temperature, and allow to rise for another 30 minutes beyond that.  Wash with egg and sugar, then bake.
**  If you decide to refrigerate the dough, simple take it out of the fridge, slice according to the above directions.  Let come to room temperature, then allow to rise for 30 minutes beyond that.  Brush with egg and sugar, then bake.

New York Cheese Cake

Iman wanted Oreo Cheese Cake for tea. Tapi biasa la, mama iman ni sangat la tak suka biskut oreo tu and anything creamy and cheesy. So, aku cakap kat Iman that I dont want to bake cheese cake. Bila tengok muka dia sedih je, rasa kesian la pulak. Setelah puas google recipe, akhirnya, aku cuba Joy Of Baking nye recipe.

Memang sedap!! Mula2, bila tengok kena guna 1kg cream cheese, rasa nak demam kejap. Tapi the result, peh! memang best!! Cheese cake aku came out perfect. Pastu ada la sorang pakcik aka hubby, yang tak sabar2 nak makan cheese cake tu. Baru keluar 1 jam from the oven, dia dah nak makan. I took out the ring from the springform pan, and potong the cake. Dah tak pasal2 kek aku sunken kat tengah. huhuhuhu.. Sedih betul.

And that pakcik, dengan happynya makan cheese cake yg still warm. I had to pasang balik the ring and biarkan the cake dalam peti overnight. Luckily, kek tu still as sedap, cuma rupa je la hancus sikit.

 Ni rupa kek setelah di sejukkan dalam peti overnight

Ni rupa kek yg baru je keluar from di oven dan disejukkan for 1 hour. Lawa kan? 

Ps : Recipe aku upload later yek.

Chicken Balls with Soy Sauce

Actually this is a very simple dish. My Korean SIL, Mina, selalu masak this dish, but using fish balls or fish cakes. Tak sure what it's called in Korean. Next time aku jumpa dia, I'll ask. This time, instead of using fish balls, aku guna chicken balls. Sedap! Boleh guna any brand of chicken balls. My advise is, buat sendiri chicken balls tu. Err.. but aku kan, tak kuasa nak buat sendiri, aku beli kat frozen section at Jusco. hehe..

Ingredients
1/2kg of Chicken Balls
2 biji bawang besar - potong wedges
3 crushed garlic
2 tbs of kicap manis
2 biji cili merah - potong panjang

cara2
1. Panaskan 3 tbs of minyak, masukkan crushed garlic. Goreng for 1-2 minutes
2. Add chicken balls, goreng sampai chicken balls fully cooked, add bawang besar, cili dan kicap manis.
3. Biarkan for another 2-3 minutes, hidangkan.

Makan dengan nasi panas, sedap sangat2! Note that I didnt add any salt or sugar sebab chicken balls tu dah ada flavour. :)

Mengopi With Girlfriends

Speda came for UIA convocation on Friday. So, aku pun apa lagi, terus la make a date on Saturday with this super busy prof from UIA Kuantan. And Leene and Dila jadi mangsa jugak. hehe.. But unfortunately, last minute, Dila kena cancel our date. Huhuhu.. sedih sungguh. Leene berbaik hati nak pick up aku kat rumah. Tak kuasa sebenarnya aku nak drive kat area Old Town Taman Melati tu, nak cari parking memang bercinta. Lagi2, malam weekend.

I baked two cakes for the occasion, carrot-less carrot cake and red velvet cake. Kebetulan, Normi ordered red velvet cake for her daughter, Aqilah's birthday. Aqilah specially requested red velvet cake yang aunty Shidah buat. Walaupun Aunty Shidah dah more than 1 month tak bake, alhamdulillah, menjadi jugak the red velvet. Thank you Aqilah for placing ur trust in me! hehe.. Finally, I managed to shake off the jinx! Tapikan, my carrot cake, telah menjadi carrot-less carrot cake sebab aku lupa nak letak grated carrot, sedih betul. Nasib baik ler still sedap. *sigh*...

Photos courtesy of Leene. TQ babe :)

 Me and my red velvet cupcakes! Iffah decorated the cupcakes. TQ sayang.

 Speda, engkau makan satu bijik cupcake saje tau! :P

 Red Velvet Cupcakes

 Carrot-less Carrot Cake.. sob sob

Bila bergossip, memang la seronok :)

Kitchen Aid For Sale

The kitchen aid 5 Quartz order is now open. Please email me at shidah219@yahoo.com. Shipment is for December 2011, expected date of arrival is somewhere late January 2012 or early February 2012.