Me Bread Pudding

Bread Butter Pudding

Ingredients:

1 french bread, break into small pieces

3 eggs

1 cup of castor sugar

1 teaspoon vanilla essence

1.5 cup whip cream

2.5 cup fresh milk

125 gram butter, melt

2 firm pear, diced into cube

1/2 cup chop dried appricot

1/2 cup slice almond

Method:

Beat the egg and sugar. Once the eggs mixture dissolve, add in the vanilla, followed with cream and fresh milk. Put in the french bread & butter mix well. Leave it aside for 30 - 45 min and stir gradually. Once the bread has dissolved and soft, add in the diced pear and appricot, stir well. Pour it in the rectangle baking dish and bake it at 180 degree for 50 mins or until its cook. Sprinkle the almond and bake for further 3 mins or untill the almond golden brown.

Vanilla Sauce

500 ml whip cream

2 eggs

1 tsp vanilla essence

1.2 cup sugar

Method:

Beat the eggs and sugar. Once its dissolve, add in the vanilla essence. Boil the cream in the sauce pan. Turn off the fire once it boiled. Pour the egg mixture with holding high up the bowl and keep on whisking it till finish. Continue whisking it until its smooth

Apple & Cranberry Crumble Cake

I have no proper picture taken for this cake, so this was a courtesy from my dear guest which I made specially for her as well as the recipe posted here. Am not in the situation to update this blog due to my other commitment. As to honor the guest & a dear friend who had been asking and me been ignoring for too long, bet they must have a kind of idea what type of person am I...haha which I believe they wont! I am posting it today after this cake had been baked for err more than 6 months I think....;)

APPLE AND CRANBERRY CRUMBLE CAKE

Cake

1/2 cup butter, room tempeture
1 cup castor sugar
2 large eggs
1 cup all purpose flour
1 teaspoon baging powder
2 medium granny smith apples, peeled, cored and diced
1 cup dried/fresh cranberries ( I used dried cranberries)

Crumble Topping

1/4 cup frimly packed brown sugar
1/4 cup all purpose flour
1/4 cup ground almond ( originally recipe was desiccated coconut)
3 tablespoon cold butter, chopped

Method

Preheat the oven to 180 degree C. Lightly grease a 9 inch springform cake pan and line base with parchment paper.

To prepare the cake, beat the butter and sugar in a medium bowl with an electric mixer on medium high speed until pale and creamy. Add the eggs one by one at a time, beating until just blended after each addition. Combine the flour & baking powder in a medium bowl. With mixer on low speed, gradually beat in the mixed dry ingredients. Stir in apples and cranberries by hand. Spoon the batter into the prepared pan and set aside.

To prepare the topping, place the brown sugar, flour, ground almond in a small bowl. Rub in the butter until the mixture resembles coarse bread crumbs. Sprinkle the topping over the batter.

Bake for 50-60 minutes, until golden brown and firm the touch. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at temperature room.

Note : the photo above was double of this recipe as I want the cake to be thick.

Trifle

Trifle

Initial plan was that I wanted to make berries triffle as I have frozen mix berries. Unfortunately, it was mishandled. Frankly speaking I am very inexperience in dealing with frozen fruits. As the time was a crucial factor so I have to use whatever available fruits and ingredients in my kitchen. Lychee wasnt in the picture initially as peaches was nowhere in the kitchen. I sprinkle with melted chocolate so it will give some contrast on top of the trifle instead of just white and plain...Conclusion is...let your mind run wild while making trifle. As long the sponge cake and custard taste good, any fruits will do...so enough of my membebel..here is the recipe adopted from Dessert and After Dinner Treats.

Ingredients

1 box of Jell-O ( any flavor but for this recipe I used Raspberry flavor)
1 loaf sponge cake
2 tablespoon of strawberry jam
1 can ring pineapple, drained &chopped
1 can peach, drained and chopped

Custard

1/4 cup castard powder
1/2 cup castor sugar
2 cups milk
1 cup cream
1 teaspoon vanilla essence

1. Prepare the jelly as per directed on the box and refrigerate till partly set . Heat up the strawberry jam with low heat.
2. Cut the sponge cake into 1.5cm cube. Place in a bowl and brush with the warm jam layer by layer. Cover with plastic and refrigerate
2. Blend custard powder and sugar with little milk in a small bowl. Place remaining milk & cream in medium heavy based pan. Add custard mixtur and keep on stirring till it boils and thicken. Remove from heat and add in vanilla essence. Cover with plastic wrap to prevent from the skin forming.
4. Spoon partly set jelly on top of the sponge cake. Topped with fruits and custard. Decorate with whipped cream and the preferred fruits. As for this on I used Lychee that I decorated with melted chocolate on top and sprinkle with strawberry jam.
5. Tips: You may combine any fresh fruits and canned fruits. Its all up to your on creativity.

Almond Chocolate Cake

The latest chocolate cake that being produced lately from my kitchen just because I love the texture and the taste. Both are same recipe just the deco is different just to suit the occasion.

Almond Chocolate Cake

300g dark chocolate

250g unsalted butter

1 1/4 cup all purpose flour

1 1/4 teaspoon baking powder

3/4 grounded almond

1/2 cup castor sugar

5 eggs

Method:

1. Preheat the oven to 170C. Grease 20cm round baking pan with butter and put aside.

2. Melt the chocolate using double boil method. Once dissolved put in butter. Once both has combined put aside

3. Whisk the eggs and sugar till pale.

4. Sieve the flour and baking powder and fold into the butter mixture.

5. Then fold the grounded almond and the chocolate mixture

6. Bake for about 50 mins.

Glaze

2 tablespoon cocoa powder

4 tablespoon castor sugar

1 tablespoon unsalted butter

2 tablespoon milk

Method:

Combine all the ingredients except butter and heat it up using double boil method. Once heat up then put in butter. Spread it when the cake already cold.

Lemon Pancake

• Saw this pancake at Munafadaaq fotopages...been her silent reader all this while...may not know her personally but in a way I really admire her cooking skills and also Che Mat Gebu..the name that always appear in my entry. Most of the time his blog hardly fail to give me ideas what to serve for my family or guests.. The pancake was awesome as the kids lovessss it so much! Finally I got perfect recipe instead of preparing it from the box, name the brand, all I had tried~ Was not a wrong decision as my 3 beautiful souls enjoyed it very very much!

Ingredients:

• 1 cup self raising flour
  
• 1 tea spoon baking powder


• 1 table spoon caster sugar
  
• 1 cup fresh milk
  
• 1 egg
  
• 3 table spoon cold melted butter
  
• 1 table spoon of lemon (may substitute it with 1 tea spoon of vanilla)


• 1 tea spoon salt
  
  
  

Method:

1. Sieve all the dry ingredients & put aside. Beat lightly the egg, then mix with the melted butter, fresh milk & lemon.
2. Combine both wet & dry ingredients in the blender and blend it till smooth. Let the batter rest for half an hour.
3. Use small non stick pan so that nice shape can be obtained. Brush it with butter then put in about 2 tablespoon of the batter. Let the hollows pattern appears on the surface, turn it over. Let it for a while till a light golden color appear.
4. Serve it warm with maple syrup/pancake syrup & butter.

1. 
   

fruit salad & manggo dressing, mutton stew

some of the dishes that were served during Amir Hakim's 6th birtday on 16 January 2010. His actual birtday was on 13th January. Since it was on Wednesday then we decided to brought forward over the weekend. Amir Hakim had wished before this that he wanted to celebrate his 6th birthday with Kak Nura, Kak Hani & Kak Nana and not to forget Uncle Hussain and Auntie Tipah also...So basically we were making his wish come true!! during the party he came over to me and said" Mummy, I cant believe it that everybody is here for my birthday!!" His moral was really boost that day! Well..Amir Hakim, we tried our best to make you happy but like I always said there always a limit for everything..so dont ever think that anything you wish for your birthday it will come true! It was attended by our close neighbors as we dont intend to make it big event! afraid mummy will "pengsan!" Mummy feel so glad to share some of the recipies of the dishes served on that day...

Fruit Salad & Manggo Dressing

Fruit Salad

Mixture of fruits of your own choices

That day was Rock melon, water melon, green & red grapes & toasted walnuts ( can be substitute with toasted almond or hazelnut)

Manggo dressing

4 table spoon mayonaise

1 table spoon sugar

2 table spoon ripe manggo

Put everything in the blender. Once blended, chilled it before serving.

Mutton Stew

• 500 gram mutton
• 10 shallot
• 2 onion
• 2 inch ginger
• 7 cloves garlic
• 1 teaspoon garam masala
• 3 tablespoon multipurpose flour
• 2 tablespoon cooking caramel
• 4 tablespoon butter
• 1 liter chicken stock
• salt and seasoning
• 3 russet potato
• 1 carrot

Cut mutton into a cube. Normally I will wash it with some fluor to get rid of the smell..so far it work out very well. Marinate with white pepper and salt and leave it aside for a while. Slice the onions, shallots and garlic. Heat the butter and saute till fragrant. Put in the garam masala, flour, cooking caramel & little bit of chicken stock. Once the ingredients blendtogether nicely, switch off the fire. Blend everything with handblender. Once blended, put in the rest of the stock and let it boil. Once boiled add in mutton cubes. Cook it till tender. May add some hot water if the mutton requires longer cooking. Then add in the potato and carrot. Cook till tender. Normally I will serve the stew with baget, soft rolls or pita bread. Actually any kind of plain bread will be nice with this stew.

Snow Cok/Sambal Cok

Today I went to mamafami's house. Decided to strolls around as today I have this "lazy" mood attacking me despite of my long list of errands..which has over due long long time ago. Just that I dont have a boss to check on my performance so I entertain my mood by sitting infront of my laptop on saturday..In my blog list I saw mama's new post as well as Yummylicious. 2 ladies were producing the same product almost at the same time..so I guess this must be interesting..So went to Mama's house..true enough its so simple and yet it looks delicious. I decided to give a try since its almost time for me to serve something for lunch/tea. It just like a custom in my house to take brunch during weekend, so no lunch will be served as everybody still full. Its so simple, just chuck everything inside the mixer..so as usual, my mixer does the job for me. I dont knead okk..While frying it I remembered I watched a program on Travel & living channel. I cant recall at all what was the program called but all I can remember there was a restaurant in US serve something like this..They serve it by dusting with of icing sugar on top of it. So I made 2 versions...serve it with sambal just like mamafami & yummylicious did and dusting it with icing sugar on top. So here is the recipe:

Ingredients:

3 cups wheat flour (sieve)
2 teaspoon dry yeast
3 teaspoon salt
3 tablespoon caster sugar
3 tablespoon butter/margerine ( used margerine since I need to finish off my margarine stock)
1 egg
1/4 cup water ( amount may vary..adjust accordingly)

Method:

• Place all the ingredient except water in a mixer.
• Add water a little at a time until it smooth.
• Take out from the mixer and leave in the bowl for 30mins.
• Roll it to1 cm thickness and cut into the shape according to your preference.
• Fry it till golden brown.
• May dust it with icing sugar and make it a "Snow Cok" or serve it with Sambal Ikan Bilis.

Note: I add few buah keras in my sambal ikan bilis. The ingredients I believe is the same with other recipe. Will post mine in near future. I used Miri prawn paste. Its really nice...

Chocolate Marble Bread II

This marble bread is different version from the earlier marble bread. Both also nice. The white dough is basically Hokaido bread & the chocolate dough is is the chocolate paste that have to prepared separately. I found this recipe from http://happyhomebaking.blogspot.com. Her kitchen product simply fabolous..I love & kind of hook to this blog. Not even that, the technique is very different from the earlier one. The technique is from http://www001.upp.so-net.ne.jp/e-pan/chocobread/chocobread.htm Its in japanese but if you are interested to find out the recipe on this site you can always use Translate With Live Search..

Ingridents:

Chocolate Paste

20 gram cake flour or super fine flour

50 gram sugar

1 egg white

80 ml warm fresh milk

18 gram cocoa powder

10 gram butter

Mix cake flour and sugar into egg white. Stir till it blend. Place the milk in saucepan and heat it till simmering. Add in the cocoa powder and stir it until it incorporated with the milk. Put in the egg white mixture into it and stir till it blend. Once both mixture blended well together, add in the butter till it incorporated. Let it cool. Put in the plastic sheet and refrigerated before use.

Bread Dough

270 gram bread flour

30 gram cake flour

1 tea spoon dry yeast

2 table spoon milk powder

40 gram caster sugar

3/4 teaspoon salt

125 gram fresh milk

75 gram whipping cream

1 small egg

Method:

• Place all dry ingredient in the bowl. Make a well in the centre of the misture and put in the lightly beaten egg, milk and whipping cream. Mix the ingredient till if form a soft dough. Make sure it is elastic, non sticky and soft.
• Take it out from the cake mixer bowl & form it into a ball shape. Put in the plastic or ceramic bowl. Let it rise double the size for an hour. Covered the bowl with plastic wrap or kitchen towel to avoid crust forming.
• Remove dough and punch out the gas. Turn the dough onto a floured working surface and rolled the dough into rectangle shape ( about 45cm x 20 cm).
• Place the chocolate sheet in the middle of the dough. Cover the chocolate sheet completely and roll. Wrap both ends of the dough over to cover the chocolate sheet completely. Take note that the dough should be rolled long enough for both sides to fold over the chocolate sheet. Seal the edges tightly. The dough should be now 15cm x 20cm
• Roll dough from centre to the edges to form a long rectangular (45cm x 20cm). Do this gently to prevent the chocolate paste oozing out. Fold the dough to 3 folds.
• Repeat the above step. Finally roll the dough according to your loaf tin and pleat it or cut into 4 individual rectangular and roll it tight like a swiss roll style. Then place 2 loaf into the grease loaf pan. Then stack the other 2 on top of the other 2 rolls. For this shape please refer to Happy Home Baking.
• Let the dough proof for another hour or till it double it size to about 80% of the loaf pan size. Cover the lid if you use pullman tin. Pre heat oven to 200 degree but bake at 180 degree C for about 35-40 mins. Remove from the oven and unmould immediately. Let the loaf cool off before slicing.

I use cake mixer most of the time. This is a lot easier and at the same time it allows me to multitask as well..

Layered Brownies

This recipe was given to me by my dear friend, Azlifah.. We used to worked together in Roche for 5 years but never really "close" when we were there..different floor, different department.. well those we the days. Now we stay 3km away..I am in Bukit Jelutong & she is in Bukit Subang. But most of the time we only meet in the cyber world..

Layered Brownies:

Ingredients

250 gram butter

200 gram sugar

3 large eggs -separate

220 gram wheat flour

1 tea spoon baking powder

1 tea spoon baking soda

7 tablespoon unsweetended cocoa powder

1 tablespoon instant coffee

1/2 cup boiling water

Filling:

250 gram cream cheese

1 egg

Method:

Mix cocoa powder and instant coffee together & disolve it with boiling water and put aside to let it cool.

Sieve together wheat fluor, baking soda & baking powder together. Beat butter and sugar till fluffy.

then put in the egg yolk one by one. After the it been mix well, put in the sieve ingredients in the butter mixture using the slowest speed of the cake mixer. Followed by the cocoa mixture. Whisk the egg white and vanilla extract and gently fold into the mixture.

Divide into equal portion. Steam the first layer for 20 minutes with medium fire.Meantime beat the cream cheese & egg till it fluffy. After the 1st layer cooked, layered the filling and the 2nd portion of the mixture. Steam it again for another 20 minits..

Simple recipe and method..but its very delicious..I kind of love to prepare this brownies as it never fail me..most of the people who tasted loves it...compared to my other cakes..where some people like, some people dont! this one almost 80% like...

Kuey Teow Beef -my version

This my own version kuey teow beef. Invented it after trying various fried kuey teow, cantonese kuey teow etc which involves kuey teow..The gravy was adoption of beef stew which I used to make many many years ago..But not so sure why and when that dish like missing from my dining table..maybe this is next mission..Beef stew & home made bread...Lets go the recepie

Beef Kuey Teow

Gravy:

5 cloves garlic

6 shallots

1.5 inch ginger

2 tablespoon dark soya sauce

4 table spoon light soya sauce

4 table spoon oyster sauce

4 table spoon wheat flour

750 ml water

350 gram tenderloin beef

salt

sugar

3 table spoon cooking oil

Method:

Cut the beef 3cm length. The pound it with the meat hammer. Then, slice it about 0.5 cm thickness. The purpose is to give the difference on the meat texture. Marinate it with 2 tablespoon of light soya sauce, 2 tablespoon oystersauce, salt & pepper. Put aside. Heat the oil, fry the sliced garlic, sliced shallot and ginger till golden. Put in the wheat flour and fry it for a while, then put in the water. Let it boil then add in the soya sauce, dark soya sauce & osyter sauce, then add in the marinated beef. Cook it till tender then only the vegetables. The gravy ready once the vegetable cooked.

P/S: can add more flour if prefer thicker gravy. Make sure disolve the fluor with some water before add in to the boiling gravy. This to avoid lump.

Golden Apple Honey Cake

This cake is very much different from the rest of the cake that I ever bake..consider healthy since it use shortening instead of butter. The kids like it minus the hazel..

Golden Apple Honey Cake

Ingredients:

3/4 cup packed brown sugar

2/3 cup vegetable shortening

3 large eggs

3/4 cup honey

2 teaspoons grated lemon zest

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup warm coffee

2 cups Golden Delicious apples, peeled, cored, and chopped

1/2 cup chopped walnuts ( substitute with hazel nuts as I got lots of stock of hazel nuts compared to walnuts)

Golden Apple and Honey Topping:

1 Golden Delicious apple, cored and sliced

1/3 cup honey

1. Heat oven to 350° F. Grease and flour a 10-inch tube pan.

2. In large bowl, beat sugar and shortening until fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and lemon zest. In medium bowl, combine flour, baking soda, baking powder, cinnamon, allspice, salt, and nutmeg. Add to sugar mixture alternately with coffee, beginning and ending with dry ingredients. Stir in apples and nuts.

3. Spread batter in prepared pan. Bake 1 hour and 10 minutes or until wooden pick inserted near center comes out clean.

4. Meanwhile, prepare Golden Apple and Honey Topping: In small skillet, heat honey; add apple. Cook, turning slices occasionally, until tender and glazed.

5. Cool cake in pan 10 minutes; remove from pan and cool completely. Arrange apples on top of cake and serve

Banana Walnut Crumble Muffin

The original recipe was given to me by Mamafami. But after few attempt of this muffin I made some changes or additional ingredients such as the amount of butter and sugar. The additional is the chopped walnut. Many years back I used to buy Banana Walnut Cake from the bakery at Bukit Tunku. Now I am not sure wheather the bakery still exist or not. Since I got back from Labuan, I hardly get out from Bukit Jelutong as I turned to very kampung girl instead of the cosmopolitan which I used to be. Driving around in Klang Valley has become such a heavy task nowdays. Cant stand the traffic, the road user, etc or maybe coz of the increase of the no..hmmm you knowlah what no I am talking about heree...enough of "membebel"..lets go to the recipe.

Ingredients:

3 bananas ( if pisang emas I will put 4-5 depending on the size)

1/3 sugar

2/3butter ( my preference butter is scs and golden churn)

1 big size egg

1 1/2 cup normal wheat flour

1 tea spoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnut ( can put more if you want)

1 table spoon butter

1/3 cup soft brown sugar

2 table spoon normal wheat flour

A pinch of cinnamon powder

Method:

Melt the butter. Put in the bowl banana & sugar then mashed it till fine. Then put in egg which has been beaten lightly followed with the melted butter. Put it aside. In different bowl, sieve the flour, baking powder, baking soda & salt. Once done, put in the banana mixture into the flour. Stir it well and put in the chopped walnut. Grease 15 small papercups. Spoon in the mixture. Mix the butter, brown sugar, flour & cinnamon & sprinkle it on top of the muffin. Bake for 20 mins with the temperature of 170 degree.

Dumb Blond Mee Hoon

Why does it called "Dumb Blond Mee Hoon"? Coz its a simple mee hoon but the fantastic part is..its been garnished with fried cashew nuts! this is the part make my mee hoon a little bit different from other fried mee hoon After a while I developed my own style of the "rempah" which suits everybody since my kids still cant take spicy stuff.

Ingredients:

5 fresh red chillies

5 cloves garlic

7 shallots

2 table spoon of dried prawn or "udang geragau"

2 table spoon tomato sauce

2 table spoon oyster sauce

2pieces of hard bean curd ( cut into small cubes and fry it till crispy)

3 table spoon chives

2 cups of bean sprout

2 inch carrot (jullien)

300 gram fresh prawn

1 egg (optional)

salt

oil

half pack of mee hoon ( soak it till soft)

Garnishing

3 table spoon of cashew nuts (fry till golden brown)

2 spoon chopped tomato

2 spoon chopped spring onion

Method:

Blend the chillies, garlic, shallots & dried prawn. Then fry it in hot oil till it crispy then add in the tomato sauce. One tip I like to share here is when you "menumis" please put a little bit of salt to enhance the taste of the dish. After it well blend in the wok, put in the prawns, then followed with chives and carrot. Fry it till bit tender then put in the soaked mee hoon. If its too dry, add a little bit hot water. Never used the normal tap water as this will make your dish taste bland especiallywhen you making soup. After all the spices and mee hoon blend together, then you may put it the egg then followed with the bean curd & bean sprout. I like my bean sprout quater cook only but its up to individual. Once cooked, put in serving tray & sprinkle it with all the garnishing. Dont forget to make sure its "cukup rasa" .

My 1st Birthday Cake

This was in June 2009. Was too busy to upload it..Priority has to go somewhere else. Nowdays feel a bit organise with everything, house, kids & trading. So I steal bit of my time to updated the "berlapuk" blog.

This fruit fresh cream cake was made for my husband 52nd birthday. Wanted to try something new apart from cupcake. The sponge cake I adopted from Peggy Porshen's book. Hope the spelling correct. If I navigate myself from the screen just to look for the book, means this entry will be abandon. So will put up the recipe next time. The topping, I used whipped cream. I got a duplicate for this cake for him to bring to his office. I used cream cheese topping for it..

The First Blossom

Finally!!! I had this hibiscus plant for more than a year and half and only now....it bears flower! "The first Blossom"...it became more dramatic as ( I could not find the best word to describe it) it was blossomed on my dear husband birthday..June 26, 2009. "Walla....Han, you are such a lucky guy Man..it blossom on your birthday..I pray that your life will be beautiful as this hibiscus flower". Few years back I started collecting special breed hibiscus, but I hardly able to see the flower grow. When this one came out, I really happy & hope more will come....

Roti Naik

Roti Naik ini di ambil dari blog Che Mat. Sedikit kelainannya dari segi bahan-bahannya. Apa-apa pun kedua-duanya amat memuaskan. Apa pun anak-anak mengemarinya kerana yang ini adalah lebih manis sedikit dari yang biasa dibuat..

Mee Udang Mummy

Semalam, idea benar-benar tidak hadir di fikiran ini. Buntu juga dibuatnya. Apa tidaknya sampai Sara Sofia sudah ke sekolah masih tidak lagi mendapat idea apa yang akan dihidangkan untuk makan malam.

Akhir sekali, saya pun melayarilah ke halaman-halaman yang sesuai untuk mencari idea. Asalnya, hendak mencari idea untuk ayam & mee kuning yang sememangnya sedia ada di dalam peti ais. Tapi bila dibelek-belek ada sahaja bahan yang tiada di dapur saya. Akhirnya, inilah yang terhidang di meja makan untuk makan malam. Anak-anak bertanya mee apa yang Mummy masak? Tapi saya tiada jawapan untuk itu..nak dikatakan Mee Bandung, tidak juga...nak dikatakan Mee Rebus..tidak juga..Akhir sekali mereka menamakan hidangan ini sebagai " Mee Udang Mummy"

Bahan-Bahan

• 1 bungkus mee kuning
• 5 ekor udang harimau atau apa jenis udang yang di gemari
• 3 biji kentang (di rebus)
• 1 biji keledek jepun
• 3 sudu besar udang geragau kering
• 3 sudu besar udang kering
• 10 biji bawang merah
• 5 biji bawang putih
• 1 inchi halia
• 4 sudu besar tomato puri
• garam & gula secukup rasa

Bahan sampingan

• 3 biji telur rebus
• 2 biji cili merah/hijau
• daun sup
• bebola ikan
• tahu goreng
• sawi

Cara-caranya:

Kisar bawang merah, bawang putih dan halia. Tumis sehingga wangi. Kisarkan udang kering & udang geragau, kemudian di masukkan bersama bahan yang telah di tumis tadi. Setelah garing letakkan segelas air. Lepas itu masukkan kentang & keledek yang telah dikisar juga. Potong keledek kecil-kecil sebelum dikisar agar mendapat pes yang halus. Kepekatan kuah agak-agak macam kuah mee rebus. Kalau perlu ditambah air, gunakan air panas. Kerana air sejuk akan menyebabkan masakan menjadi kurang ummpphh..another word..I donno how to describe it. Since I am no expert in both language, so I described it a very simple manner.

Biarkan kuah mendidih untuk seberapa ketika, kemudian di masukkan udang. Masaklah sehingga udang masak & letakkan garam serta gula mengikut cita rasa.

Celur mee kuning, bebola ikan, sawi. Tahu di potong kecil & digoreng sehingga garing. Potong cili serta daun sup.

Kesimpulannya, mee ini ada unsur Mee Bandung dan juga unsur Mee Rebus.

Currant Oat Scones

I love this scones!!! As it melted in your mouth, here comes the texture & sweetness of the currants..heavenn... This recipe I took from Chef Wan's Sweet Treats Book. I bought this book in Year 2000 in Island Plaza, Penang. I have tried maybe 50% of the total recipes in this book..but like I said the scones' recipe never once at all being selected. Since yesterday was the opening for scones in my life, today I have decided to try this recipe..

Currant Oat Scones

Ingredients

• 1 1/2 cups all purpose fluor
• 3/4 cup rolled oats
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup cold butter, cut into pieces
• 1/4 heavy cream
• 2 eggs, well beaten
• 1/2 cup currants

Method

1. In a food processor blend together flour, oats, baking poweder, sugar and salt. Process briefly. With the motor running add butter and process until the mixture resembles coarse breadcrums. Leave in the food processor.
2. Mix together cream and eggs. Add to the butter mixture in the food processor with the motor running. Process until a dough forms.
3. On a lightly floured surface, knead currants into the dough, making sure they are evenly distributed. Pat the dough into circles about 2.5cm thick. Bake on an ungreased baking sheet at 180 degree Celcius for 15 minutes or until golden brown. Serve with fruit preserves.

I bet more to come of scones in near future...:)

Scones

Ada cerita di sebalik scone ini sebenarnya....Pada hakikatnya selama ini saya bukanlah peminat scone. Sebab setiap kali menjamahnya tiada yang berkenan di tekak ini. Walaupun suamiku memang peminat besar scone...Saya selalu kata "well..I am not that english, so thats why scone never in my menu" Apa tidaknya, kalau sebut saja scone, di mata ini terbayanglah Tea time with english styly..with Royal doulton set..just like my friend said.."time to get that royal doulton out from the showcase....when I posted "scone" in my FB. But let me made it clear here..I dont even have a piece of it! ha ha Even I have it I dont think this china bone will come out from the showcase...Dengan ahli-ahli gua ku ini yang senantiasa ceria selalu, sudah pasti mereka akan menghargai keindahannya ...Apart from that maybe he used to it when he was there..plus those Brit Grads!!

Tapi apa yang menyebabkan lahirnya scone di dapur saya ini bukanlah kerana brit grads ni semua tapi apabila jiran ku ini..Encik Abas menghulurkan scone di muka pintu rumah ini semalam...Dia pun tengah berexperiment juga..memang ini kali pertama scone tiba di rumah ku ini dari dapur Abas dan Safia. Jadi apabila saya menyambutnya di pagar sempat lagi saya bersembang dengan Abas mengenai Safia dan bayi baru mereka. Sedang saya berbual, Amir Hakim datang untuk membantu saya dengan pinggan yang berisi scone di tangan untuk di bawa masuk ke dalam. Waktu pun sudah nak magrib ketika itu, jadi perbualan antara Abas dan saya terpaksa dihentikan.

Bila saja saya melangkah masuk! Sara Sofia, Amir Hakim & Anas Hakim begitu sibuk sekali..mereka tengah makan scone..seperti biasa ayat ini kedengaran dari Amir Hakim "Mummy, this is so delicious, can you make for me??" Ala..ayat yang betul berkuasa telah digunakan oleh anak ku ini!! Di sebabkan mereka berebut-rebut untuk mendapat scone yang memangnya sedikit..kesiannya anak-anak ku ini, tidak cukup rupanya..Jadi mahu tidak mahu, saya mencapailah telefon bimbit dan terus meminta resepi dari Abas..Dan inilah resepinya..

Ingredients

2 cups of multipurpose flour

2 tea spoon of baking powder

75 gram semi frozen butter

1 tea spoon salt

2 tablespoon caster sugar

1 cup of cream

Method

Put all the ingredients except cream into a big blender. Blend it till the mixtures resembles coarse breadcrumbs. Take it out from the blender and put it on the flat surface. Then mix the cream and knead till a dough forms. Pat the dough about 2.5 cm thickness and cut it with round cutter or tart cutter. Work quickly with the dough to avoid the butter melt. Brush with beaten egg and bake at 180 degree for 18-20 min until its golden brown..

ahhh..yummyyy..its nice to be eaten when its warm..

Happy trying...

Sambutan? Teramatlah hangat dari rakyat ku ini ;))))

Marble Brownies

Marble Brownies nie memang sedappp..."delicious mummy!" itulah kata Amir Hakim..Anas Hakim pun apa kurangnya. Tekun dia menyuap tanpa sedikit pun mengendahkan alam sekelilingnya. Alhamdullillah..tidak sia-sia saya membuatnya walaupun badan ini belum berapa sihat lagi..tapi bila oven tu tidak berbau dan anak-anak tidak dihidangkan dari hasil dapur sendiri rasa terkilan juga.

Jadi pada sesiapa yang berminat untuk mencubanya silalah pergi ke blog Che Mat Gebu..Sumber inspirasi saya...Ianya senang tapi rasanya..wahhhh!!! memang sedap! delicious!!!Terima kasih ya Che Mat kerana sudi berkongsi resepi...