Saturday, December 24, 2011

Family Dinner

Great to be able to sit together 
over a pot of steaming tom yam soup
and cooking over charcoal fire

Saturday, November 26, 2011

How to turn Grated Coconut and Glutinous Flour into ~ Kuih Dangai and Kuih Getas

kuih Dangai

kuih Getas
has crispy and sugary crust with the soft and pillowy centre.

mix equal portion of grated coconut and glutinous flour
with a pinch of salt

adding a teaspoon of pandan paste , just to give it colour
and flavor
spread generously into the mould and cook over a slow fire
for 5 - 10 mins, halfway through cooking sprinkle some
coarse sugar , for sweetness to your own liking

cook over a slow fire

this is how the second mixture look like
for making kuih 'Getas'
this needs  a little more water added 
to form a pliable dough 

shape the dough into small oval (or use the cookie cutter)
and fry for 5 mins in hot oil
until slightly golden/cooked
let it cool
either sugar-glaze by
rolling the kuih getas in the sugar syrup until well coated
the sugar will crystallised  when cooled
or sprinkle fine sugar

to make the sugar syrup/glaze:
heat the sugar and 3tbs of water. Stir until sugar is dissolved and continue to cook until a thick syrup is formed.

Thursday, July 7, 2011

Kuih Apam Balik .....A Malay-style Pancake

became motivated to try out my hand to make this 'apam balik' thru  reading Mat Gebu's blog ~ 

to prepare the batter : 
2 cups flour
3 tbs fine sugar
¼ tsp baking powder 
½ tsp instant yeast 
250 ml santan/coconut milk 
* the original recipe - fresh milk

1 egg (beat with a fork)
3 tbs sugar
1 tbs butter/cooking oil
¼ tsp sodium bicarb 

Mix all the above (A) to form a smooth batter and leave aside for about 1 hour  then  stir in  (B) , mix well and leave aside for a few minutes

Warmed and oiled the pan 
and cook the batter over a slow fire 
When you see bubbles forming on top, 
sprinkle sugar and you can top this pancake
 with topping such as  kaya, jams or nuts.

Tuesday, June 28, 2011

Kuih Bingka Pandan ~ kuih bakar

3 or 4 eggs ( 1 cup)
2 cups flour
1 cup sugar
1 cup pandan juice (for the flavor & color)
2 cups coconut milk ( add another 1/2 cup for a softer texture)
2 tbs butter/cooking oil
a pinch of salt

 * sesame seeds to sprinkle on top
 * you may add green food coloring/ or pandan paste

Method :

Whisk/blend all ingredient ~ well mixed batter

Coat the mould with some cooking oil and heat it for a few minutes  to warm-up the mould and this makes the kuih bingka crispy on the outside 

Pour the batter into the mould and baked in 180deg C for 50mins- 1 hr

Note : after about 10 mins of baking, sprinkle some sesame seed on top
and continue baking

Saturday, May 21, 2011

Sweet Pandan Flavored Crepe - Kuih Dadar/Ketayap Pandan

Malay sweet crepes
kuih dadar inti kelapa/

botol sos/mayonaisse

utk dapatkan jalur-jalur berbagai warna
juga mudah untuk membuat roti jala

Wednesday, May 18, 2011

Steamed-Layered Banana Kuih - Talam Lapis Pisang

this recipe was shared by  zaharah Abu Bakar  on fb
....saw her very pretty layered banana kuih

You need the following ingredients 
for 9 x 9 in baking pan :-

 A)  Mix well the all the flours, sugar and coconut milk  > then divide the batter into 2 portions
  • 2 cups coconut milk
  • 1 cup flour
  • 1 cup sugar 
  • 2 tbs rice flour
  • 2 tbs custard/corn flour

 B : Add the mashed banana and water to one-half of the batter
  • 1 cup mashed banana
  • 1/4 cup water
  • yellow food colour & banana essence (optional)

Note : if the mashed bananas too soft/watery , do not add more water to this batter

C : Mix the other half with food colour ( green)
  • 1/4 cup water and food colouring
Cooking method :
  1. Cook in a steamer layer by layer alternating the two batter starting with the plain batter and finally the top layer.
  2. Each layer takes about 8mins to cook

Monday, May 16, 2011

Choc-chip aand walnut Banana muffins

with chocolate-chip

roasted walnuts and choc-chips

the recipe :

11/2  cups flour         
1/2  tsp baking powder 

4/5 pieces ripe bananas (pisang emas)
    - 1 cup of mashed bananas
1/2  tsp sodium-bicarb
pinch of salt

2 eggs ( 1/2 cup )
1/2 cup cooking oil ('naturel')
1/2 cup soft  brown sugar

additional ingredients: 
 chocolate chips, walnuts, banana essence

1.   Shift the flour and baking powder

2.   Mashed the bananas and add a pinch of salt and
      the sodium bicarbonate,

3.  Whisk the eggs, brown sugar and the oil

4.  Add the mashed bananas into the egg and sugar mixture

5. Then fold in in the flour

6. Spoon into muffin cups and topped with choc-chips/walnuts

Note : this banana batter can either be steamed or bake  - 10 to 15mins     

Tuesday, May 10, 2011

kuih Apam Pisang .....Steamed Banana Cake

Recipe from  Cek MatGebu  TiffinBiru  ~

 ** cikJah modified using whatever ingredients available in my kitchen :-

1)   mash :  2 cavendish banana + 1/2 tsp sodium bicarb and a pinch of salt
                  a  few drops of banana essence (optional)

2)   shift 1 cup flour + 1/2 tsp baking powder

3)   whisk :  1 large egg  + 1/2 cup  of  cooking oil (Naturel)
      and 1/2 cup brown sugar  until well-mixed and fluffy

4)  Add  the mashed banana into the egg mixture and then fold in the flour

5) Either steamed in a 7in  baking pan / in small muffin cups for 15/18 mins

Served with grated coconut
note :  (mix the grated coconut with  pinch of salt -to taste)

Friday, April 15, 2011

Kuih Cara Durian ...similar to the 'Kaya Ball'

 ..banana based kuih cara with durian paste filling 

...with durian paste filling

Thursday, April 14, 2011

Wednesday, April 13, 2011

Mee Udang Banjir cikJah

a simlpe noodle dish ..almost similar to other noodles dish
like the hokkien mee udang, mee rebus, mee bandung
but minus all the thickening agent like ubi keledek..flour..
and minus beef or udang kering (dried prawn)

the trick here is
use only fresh prawns
and briefly fry the prawns for a few minutes and add
a little water until you get a reddish gravy and add this 
gravy as your noodle soup
keep aside the prawns for garnishing
the rest of the cooking is similar to 
cooking a noodle dish

Wednesday, April 6, 2011

Experimenting with sweet potato (ubi keledek) > kuih apam & donuts

add on some flour to  a portion of the batter
and knead into a dough
then cut out using a donut-cutter and fried in oil
> Sweet potato doughnut

another portion of the batter is baked in muffin cups at 180 degrees
for 20 mins ...theres cracks on top and did not turn out nicely

the 2nd portion of the batter is baked in smaller muffins cups
at 170 degrees for 15 mins 

Sweet Potato Doughnuts and muffins
 (so-called since it was baked in muffins cups)

This afternoon tried experimenting with sweet potato (ubi keledek)
following the same measurement and method of mixing the batter

Saturday, February 26, 2011

Kuih Apam Labu /- Steamed and Baked Pumpkin Yeast Bread

the pumpkin batter  baked in muffin cups

half the batter  is steamed in a tart tray
for 15mins

it  turned out beautifully
and  emits  pumpkin aroma , either steamed/baked

the pumpkin batter -

(1).  Mix - 3tbs flour, 2tsp instant yeast, 1 tsp castor sugar
 & 3 tbs warm water - about 5 to 10 mins - to ferment
(2). Whisk  150 gm castor  sugar   (3/4 cups)  with   1 egg 
and add  in 150 ml coconut milk into the mixture, then
 add 240 gm pumpkin (steamed & mashed - (1 1/4 cups),
with  a pinch of salt
(3). Sift 200 gm ( 1 1/4 cup) flour with  1 1/2 tsp baking powder
and combined with batter (2),  mix/fold in 
(4) Then  add  the yeast mixture (1)  into the the combined  batter 

tray lined with baking  paper - for steaming
the pumpkin batter, steam for 15 -20 mins

the pumpkin batter after left to rest for about  1 hour
(covered  with a tea towel)

bake at 180 degrees C
for 20 mins (insert a toothpick and if it comes
out clean, then it is done) 

great for an afternoon tea

Thank you - Ummi/HomeSweetHome from Kuantan ,
 for more  details on this recipe log on 

Tuesday, February 22, 2011

Pizza Twist/Roll ...Pizza In A Cup

roll out the dough and spread the pizza toppings
then roll firmly and cut the rolls about 35/40 gm a piece,
place them in lined muffin cups 
leave to proof for another 20 mins
bake at 190degrees C for about 20mins
(depend on your oven settings)

ready to serve

note :  with reference to this website   and with tips from my sis , I did scaled down the bread recipes to suit my baking pans & my tiny oven.

for the dough :  a portion of pizza dough or sweet bun dough (use less sugar)


as for the toppings I just make use of whatever available in my kitchen :
... some cheddar and mozarella cheese , (grated)
... tomato paste and bottled tomato sauce ( 1 to 1 combination)
... finely sliced chicken frankfurter 
... diced capsicum  and red fresh tomatoes
... diced yellow onions
.... some dried oregano &  basil
    * you may use any toppings that you like

how to do the roll :

.. roll and flatten out the dough about 1cm thickness
.. spread the pizza sauce and  the toppings evenly 
.. sprinkle the herbs (oregano/basil)
..roll in from one edge of the flatten dough 
.. cut the roll equal sizes , about 35 gm each in the lined muffin cups up with the cheese and sprinkle more herbs on top

then leave to proof for another 20min ..covered with tea towel

Bake for 15/20 mins  at 190 degrees centigrade

Friday, February 18, 2011

Brioche - a bread recipe with lots of butter and egg

tried baking brioche for my little girl Ema,  who came to stay overnight

the bread dough - ready for first proofing 

using 1/4  portion from the original recipe : make 12 buns

170 gm flour
110 gm butter (at room temp) 
    2 large eggs
    3 gm salt
    4 gm dry yeast
  18 sugar
  18 ml lukewarm water

*  some flour for dusting
    leave aside a little egg yolk and
    add 1 tbs  milk - for glacing before baking

Using a mixer, place the flour in the bowl and beat in eggs one at a time 
add in salt and sugar and beat at low speed until all mixed well

Add in yeast and water, mix well

Then add in butter gradually , a little at a time until form a soft dough and continue mixing for another half hour and you get a smooth dough.

Leave dough aside covered with tea towel, for  1 1/2 hours.

When dough had doubled, deflate (knock the air) gently and place it the chiller overnight, cover bowl with tea towel.

after 2nd proffing
roll into balls and place in muffin cups,
eggwash and sprinkle some caster sugar 
leave for another hour then bake at 200 degrees C
for 15 mins/20 mins
* sprinkle a bit caster sugar for more sweetness

best eaten with strawberry jam
anytime of the day

Sunday, February 13, 2011

Sweet Buns - Roti Manis

Ingredients :
   2 1/2  cups flour
    1/2 cups  caster sugar
   + pinch of salt
    1 tsp  instant yeast
    1/2 cup  milk 
    1 egg  
    1/2 cup butter 

Prepare the dough :

1.    Mix all dry ingredients – flour, sugar , yeast, bread softener + improver and pinch of salt

2.    Add the egg + water into the dry ingredient

3.    Knead and stretch the dough  ( about 5-10 mins) until it form a soft dough

4.    Flatten the dough on the floured-board and knead in the butter bit by bit and all  mix together , sprinkle a little flour until the dough does not stick to your fingers.

5.    Roll into a tight ball and leave the dough to rest covered with tea towel for about 30 mins. ( or until it doubled in size)

6.    Then flatten the dough , knead the air out , cut into equal portions (about 40gm each) and roll tight to form small balls – make about 10/12 rolls

7.    Left to rest covered with tea towel/plastic wrap for about 15 mins

8.    Egg wash and sprinkle a little caster sugar on top before baking

9.    Bake in 165 degrees Centigrade for 15-20 mins

Note : Thanks to my sister Liza ...for sharing this sweet bun recipe. I converted her original recipe that was in grams measurement of the ingredients into cups & teaspoons.

Friday, February 11, 2011

Digital Kitchen Scale

no brand name, can weigh up till 5kg

since baking and testing more bread recipes
I need to get this kitchen gadget 
instead of using measuring cups and
the old faithful scale given by my daughter

brand : hanson ..max weighing 500pg
will keep this..useful for other purposes