Puro Collagen Halal Certificate

Adalah penting untuk kita pastikan collagen yang kita ambil itu ada HALAL certificate. Ini kerana, walaupun collagen yang kita ambil itu dari marine source, kemungkinan besar kilang yang memproses collagen marine itu juga memproses collagen dari bovine (lembu), porcine (babi), chicken (ayam) atau sheep (kambing biri-biri). Ada juga marine collagen yang dicampur dengan collagen dari sumber binatang.

So, kalau kita ambik collagen tu and orang kata it's from marine source, do check whether it is 100% pure marine source or dicampur dengan collagen from other sources. And it is also important that kita pastikan kilang tu hanya proses collagen dari marine sahaja bukan dari sumber lain untuk menjamin kebersihan dan halal produk.

 Sebagai contoh : (diambil dari alibaba.com)
 fish skin collagen powder: 
1.Source:fish,chicken,pig,bovine
2.Protein: 98%
3.Used for health food,cosmetics,soft drinks

Ikea RM2 meatball today!

The queue is soooo long. Aku sampai sini at 11.10am, lunch open at 11am and the queue dah panjang. Huwaaaa...

Luckily Piyee ada utk queue. He is going back to Japan today.

Puro Collagen

Puro Collagen is of premium quality.
Premium? Like how?

1. 100% pure collagen - confirmed from the analysis report 100% protein content.

2. Effectively hydrolysed, thus no smell and taste, so no flavor or sweetener needed to mask off the fish smell or taste.

3. Halal certified by Centre for Islam Community of Thailand (Jakim approved halal certification body)

4. Effective - results can be seen/felt as early as 1 week (for some people)

To purchase
- email to purocollagen@yahoo.com
- sms/wsapp Shidah Ab Rashid at 0182722880
- LIKE/SHARE Puro Collagen fanpage

 

 

Banana and Cinnamon Muffin by Jamie

Bila tengok gambar muffin jamie, punya la lawa. Muffin aku, selebet je. But the taste is fabulous. And amat la senang nak buat.

These are a great treat for breakfast or are lovely for tea time too.Makes 12 muffins

Banana And Cinnamon Muffin

Adapted from Jamie

Ingredients

100g unsalted butter
250g self-raising flour
50g porridge oats
1 level teaspoon baking powder
2 teaspoons ground cinnamon
3 tablespoons runny honey
100g light muscovado sugar
1 teaspoon vanilla extract
150g plain yoghurt
sea salt
2 large eggs, preferably free-range or organic
2 large, ripe bananas
1 orange
30g sultanas

Preheat the oven to 200°C/400°F/gas 6 

• Put 12 paper muffin cases in a 12-hole muffin tin • Melt the butter
• Finely grate in the zest of the orange and add the sultanas. Fold the mixture until just combine. Do not overmix

• In a mixing bowl, add flour, 40g oats, baking powder, cinnamon, honey, sugar, vanilla, yoghurt and a tiny pinch of salt. Add eggs

• Mashed the bananas with a fork then add to the bowl

• Bake the muffins in the hot oven for about 20 minutes, or until lovely and golden 

Pavlova By Donna Hay

I am in love with this pavlova. I cut the sugar and it tasted just right, not too sweet.

Pavlova 
Adapted from Donna Hay

6 egg whites
1 1/2 cups caster (superfine) sugar 
2 tablespoons cornflour (cornstarch), sifted 
2 teaspoons white vinegar 

1 cup (250ml) single (pouring) cream ½ cup passionfruit pulp (approximately 4 passionfruit)  250g strawberries, hulled and halved  

1. Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.  

2. Add the cornflour and vinegar and whisk until just combined, about 1 minute.

3. Shape the mixture into few small circular shaped pavlova on a baking tray lined with non-stick baking paper. Reduce oven to 130°C and bake for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit and strawberries and serve immediately. Serves 8–10.  

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.  * The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.  * Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

I used non dairy cream brand Rich which you have to campur 1 cup of cold water to the base that you use. You will need to use 2 cups of base for that. It taste superb!!

Classic Victoria Sponge by Jamie

I love this recipe. Sedap!! Aku suka the crusty trims and love the softness of the cake.

Victoria Sponge
By Jamie http://www.jamieshomecookingskills.com/recipe.php?title=classic-victoria-sponge-with-all-the-trimmings

Ingredients

for the sponge
225g unsalted butter, at room temperature, plus extra for greasing• 225g self-raising flour, sifted, plus extra for dusting
225g caster sugar
4 large eggs, preferably free-range or organic
1 lemon

for the filling•
250g fresh strawberries
1 vanilla pod
150g good-quality strawberry jam• 150ml double cream
1 tablespoon caster sugar
icing sugar, for dusting

Directions

1. Preheat the oven to 180ºC.
2. Beat the butter and sugar together with a wooden spoon, until very light and fluffy (i use mixer). Add the eggs one at a time, beating each one in well before you add the next.
3. Sift in the flour. Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
4. Divide the cake mix into the prepared tins and spread it out using a spatula. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen.

For the filing
1. Slice your strawberries . Carefully score the vanilla pod lengthways and scrape out all of the seeds.Gently warm the jam in a pan over a low heat

2. Remove from the heat and stir in your sliced strawberries. Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon. Whip until you have nice soft peak.

3. Smear over the jam and strawberries on the first cake, then spread the sweetened cream over the top. Place the second cake, with the pretty side facing up, on top and dust it with icing sugar

( instead of using jamie's recipe for filing, i whipped 100gm butter, 50gm icing sugar and spread it on top of strawberry jam that i have spread on the first cake)

Brown Butter Madeleine

Those yg nak bake madeleine should try out this recipe. So far, this is the best for me. Yes, madeleine tak sepatutnya letak any rising agent sebab dia patut naik naturally. But the baking powder does make the madeleine lagi gebu. I love it!

Adapted from foodnetwork
Recipe by Melissa d'Arabian

Ingredients

1/2 cup salted butter
2 eggs
1/3 cup sugar
1 tbs honey
2/3 cup flour
1/2 teaspoon baking powder
1/2 orange, zested

Special equipment: madeleine mold*

Directions
1. Preheat the oven to 400 degrees F.

2. To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn.

3. In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix.

4. In a small bowl, sift together the flour, baking powder and mix into liquid ingredients, along with zest, fold just until blended.Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes.

*Cook's Note: you may substitute a mini-muffin pan for madeleine molds.Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/brown-butter-madeleines-recipe/index.html?oc=linkback

Healthy Banana Oat Muffins

I know.. rupa muffin ni sangat tak lawa kan? Iman brought some to school, kawan2 dia cakap nampak langsung tak sedap but bila makan, sungguh sedap. Bangga makcik tu sebab orang cakap muffin mak dia sedap :)

Adapted from allrecipes.com
Ingredients

1 cup all-purpose flour
1/2 cup wholemeal flour
1 cup rolled oats
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

Directions

1. Combine flour, oats, sugar, baking powder, soda, and salt.

2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly.

3. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Grandma Ople Apple Pie

I love this apple pie. I've altered the recipe according to the reviews. K.zarine ordered this apple pie for makan2.

Blondie

I am in love with Blondie. It's really yummy!!

Blondie
Adapted from Smitten Kitchen

250gm of butter, melted
11/2 cup brown sugar
2 large egg
2 teaspoon vanilla
Pinch salt
2 cup (4 3/8 ounces or 125 grams) all-purpose flour

Butter an 10x10pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

Congo Bar

I know.. Ramai dah buat Congo bar ni kan. Ada one time tu, almost setiap blog buat Congo bar. The recipe that has been used is by bakerella. Aku tak suka recipe Congo bar bakerella coz it's super duper sweet. Dah reduced sugar pun manis lagi.  This time aku guna recipe from browneyed baker.

Memang sedap! I doubled the recipe. I love this Congo bar sebab it's moist yet maintaining the crunchyiness.

Congo Bar
By browneyed baker
INGREDIENTS:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1 cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
(I omitted pecan and coconut, instead I used almond nibs)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.

4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.

Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.(Recipe adapted from Baking Illustrated)

Pajeri Nenas

Instead of the pajeri bersantan, aku Buat this version.


Bahan2
2 biji Nenas Josephine - peel, diced
Rempah 4 sekawan (cengkih, kayu manis, bunga lawang and buah pelaga)
8 ulas bwg merah - mayang
5 ulas bwg putih - mayang
2 inci halia - mayang
60gm butter/minyak sapi
Garam, gula

Cara2
1. Panaskan butter, masukkan bwg merah, bwg putih, halia dan rempah 4 sekawan.

2. Tumis hingga garing. Masukkan 3-4 tbs gula, kacau perlahan hingga cair. Gula akan caramelised the bawang.

3. Add Nenas dan garam. Jangan add air. Air Nenas akan turun dan nenas akan masak perfectly.

Chicken curry with chick peas

Kari Ayam yang tak menggunakan santan. Hubby and the girls suka sangat this version of curry ayam.

Bahan2
1 ekor ayam - potong 16
2 biji bawang besar - julienne
4 ulas bwg putih - julienne
2 inci halia - julienne
5 tbs rempah kari baba's
1 tin susu cair
4 biji kentang - peel, potong dadu
1 can of chick peas - drain
4 tomatoes - cubed

Cara2
1. Panas kan minyak, tumis bwg besar, tomato, bwg putih dan halia sehinggalah garing.
2. Masuk kan rempah kari yg dah dicampur sedikit air. Tumis sehingga naik bau.
3. Masuk kan ayam Dan susu cair. Masuk kan secawan air. Apabila mendidih, masukkan kentang dan chick peas.
4. Biarkan merenih sehingga kuah pekat. Masukkan garam. Hidangkan.

Kerabu Jantung Pisang

One recipe a day.. That's the mission for this year.

Bahan2

2 biji jantung pisang - buang kulit luar hingga tinggal bahagian putih, hiris halus, ramas dalam air, rendam dalam air garam for 1/2 hour. Celur hingga masak. Toskan

1/2 biji kelapa parut, goreng hingga garing dan tumbuk lumat.
3 ekor ikan sardine, rebus, buang tulang dan tumbuk lumat.
5 ulas bawang merah
300 ml santan pekat
1/2 tsp serbuk lada hitam
1 biji bawang besar - mayang
Garam, gula
1 biji limau nipis

Cara2
1. Bawang merah ditumbuk lumat, gaul bersama kelapa, isi ikan, garam, gula, lada hitam.

2. Campurkan ke dalam jantung pisang. Masuk kan santan pekat dan bawang besar. Perah air limau nipis, hidangkan.

Fettuccini with pomegranate

A simple dish taught by my korean sister in law.

Bahan2
500gm fettuccine - boiled until al Dante
1 cup mayo
2 biji delima
10 biji telur - boiled and sliced
Optional - a cup of mixed veges - boiled and drained

Cara2
1. Mix everything in a bowl. Voila!!