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!!

Reunion SMSS

I am back in Terengganu for this reunion. Venue reunion di sekolah. Sungguh nostalgic bila teringat zaman sekolah dulu. Betapa comotnya aku everytime lepas rehat sebab tudung akan penuh dengan cuka keropok lekor. Favourite makanan aku time rehat, keropok lekor and meehoon goreng.

A short trip to Penang

It was a really short trip. My youngest sister nak register for her final semester, takde orang nak temankan, so hubby took an EL for two days and drove us to Penang.

Our mission : Jalan2 cari makan

 

 

 

 

 

 

 

 

 

 

Cream puffs

Aku memang sangat suka makan creampuffs. Tapi nak cari yang sedap memang susah. Normally the custard will be too thick and sweet pastu ada after taste. Memang tak sedap. Hari tu aku pegi Nabe Cafe and makan their cream puffs. Sedap sangat2. I love their custard yg gooey tu.

Semalam aku google cream puffs recipe and decided to buat joyofbaking punya recipe.

Ingredients
Choux Pastry:
1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt (I omitted this coz I used salted butter)
1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl sift or whisk together the flour, sugar and salt.Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).

Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.Bake for 45-50 minutes at 350 degrees F (180 degrees C) until the shells are a nice amber color and when split, are almost dry inside. Cool on a cooling rack.

Custard filling
200ml heavy cream
4-5tbs sugar
1tsp vanilla
2 egg yolk
1 tbs custard powder

Mix all the ingredients in a bowl, cook using double broiler until the custard thickened. The custard will be gooey. Let it cool

To Assemble: Poke a hole at the bottom of the cream puffs and pipe the custard filling.

Ps : I didnt split the cream puffs.

Verdict : the girls love it so much. Memang sgt sedap. Alhamdulillah :)

 

 

Gadis dan bunga

 

 

A Trip To Penang

Fatin is studying in Penang. MIL wanted to go and visit her. So we spent our raya haji in Penang. I never like Penang but that changed. Penang memang best!! We had breakfast at Taman Tun Sardon which is just 5 minutes drive from USM guest house.

The Baked Brownie

Iman baked this and it tasted really good.

THE BAKED BROWNIE
By BrownEyedBaker

INGREDIENTS:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I used nescafe)
1 cup granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.(Recipe adapted from Baked: New Frontiers in Baking)

French Pastry

I love this pastry recipe. It is good for almost everything, chicken potpie, apple pie and whatever pie you can think of.

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon white sugar
1 cup shortening ( approx 225gm)
1 egg
1 teaspoon distilled white vinegar
5 tbs of water

Directions

In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.

Allow dough to rest in refrigerator 10 minutes before rolling out.

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
500gm of frozen mixed veges
1/2 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
2 teaspoon salt
1 teaspoon black pepper
1 tsp garlic powder (optional)
3 cups chicken broth (I used water + chicken stock cubes)
1 1/3 cup milk
2 (9 inch) unbaked pie crust

Directions

Preheat oven to 375 degrees F (190 degrees C.)

In the saucepan over medium heat, cook onions in butter until soft and translucent. Add chicken, cook it until slightly brown.  Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Add mixed veges and celery. Simmer over medium-low heat until thick. Remove from heat and set aside.

Cover the pie dish with bottom crust. Pour hot liquid mixture into pie dish. Cover with top crust, seal edges, and cut away excess dough. Make several small slits on the top to allow steam to escape.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Verdict : memang sangat sedap. Last week alone aku bakar this pie 3 kali!!

Grandma Hier's Carrot Cake

Verdict : sangat sedap and very moist too. I have made changes as suggested by reviewers on foodnetwork. This recipe is by Paula Deen. My daughter Iman baked this cake. I helped to whisk the topping and frost the cake. 

Grandma Hier Carrot Cake

Ingredients

Butter, for pans
2 cups all-purpose flour
1 cup brown sugar
3/4 cup coarse sugar
1 teaspoon baking soda
1 tsp baking powder
2 teaspoons ground cinnamon
1 tsp nutmeg
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans ( I used walnuts) optional

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans;

Line bottom of the pans with parchment paper.In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.

Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.Pour into pans.

Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.

Remove from pans, place on waxed paper and allow to cool completely before frosting.

Frosting:
500gm of cream cheese, room temperature
250gm salted butter, room temperature
1 1/2 cup of powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Lemon Madeleines by David Le Bovitz

Yummy!! The recipe can be found here
I omitted the lemon glaze. ♥