November 1, 2015 at 12:41 pm (Bread, Breakfast)
Tags: belgian waffle, breakfast, red velvet waffle
Waffle with whipped cream and blueberries
Breakfast is one of the things that really stress me out. It has to be quick and at the same time can appeal to your kids appetite especially very early in the morning. I hate it if I made something and it is left untouched by them… and normally if they do that, the next morning they will have cereals for breakfast hehehe. I know I know.. I am a terrible mother. Don’t have to state the obvious…
Normally I do make things that they love in advance and freeze them such as rissoles and murtabak filling, so in the morning, I just need to fry them or assemble a mini murtabak for breakfast. So.. this waffle was made to see if it is worthy enough to make it to the breakfast table hahaha. I made the whole batch last week and it yielded about 16 small squares of waffles. I freezed a few squares and last weekend I reheated them up using the toaster and the waffle iron. Both turned up to be okay but my preference is still using waffle iron. I am pleased to tell you that this recipe is good enough to be another frozen food items in the freeze hehehe.
Belgium style waffle iron
Oh.. if any of you guys are wondering about the taste… I give 2 thumbs up for this recipe.. crunchy and lovely. Recipe was taken from Taste of Home with a little twist of my own.
Crunchy.. just the way I like it
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 tsp baking powder
- 2 eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 tsp vanilla extract
- 2 tbsp red coloring
- 1/2 tsp vinegar
- cream frosting, sliced fresh strawberries or syrup
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter, vanilla, vinegar and red coloring; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with cream cheese frosting, strawberries or syrup.
Look at the colour.. love it
October 21, 2015 at 4:13 pm (Cakes, Kuih Muih/desserts)
Tags: brownies, chocolate brownies kedut
Wrinkled top chocolate brownies
It has been almost 6 weeks since Aina and Nurin left for UK. Everyday we talk via whatsapps and at least 2 times a week we do video call via hangouts. They update us about everything … last week we even did a video call while they were choosing their winter jackets just because they wanted our opinion on the jackets hehehe.. Some might say that we are too involved but who cares… we will always be here to give our opinion when asked! To tell you the truth, I think the girls are lucky to have a very caring dad.. always there to give opinion asked or not hehe. I sometimes lambat tengok message.. selalu terlepas keretapi in giving opinion. You should see him talking to the girls on the way to the airport… nasihat nasihat and more nasihat. My mum said she has never seen such a concern father… well, it was not easy for us to let them go especially we have never been apart. May Allah protect them always.
Sending them to UK was a good move.. why? When they were with us here they rarely cook but alhamdulillah now they have been sending us the photo of dishes that they made and I am so proud of them. Last night they made lasagna and it looked pretty delicious hehehe. Last week Ein made truffles and a couple of weeks before Aina baked Red Velvet Brownies… well done girls, Umi and Ayah are so proud of you two. I guess living away from home forces you to cook and bake things that remind you of home…
Okay.. back to our recipe today.. chocolate brownies kedut… quite famous sekarang kat Malaysia. I simply have to try it to see what the fuss is all about. Verdict? Yummy and totally worth it. Very chocolaty and will satisfy all the chocolate lovers out there. The recipe is taken from blog Azlita Masam Manis. Please try if you have the time.
Happy Baking people!
- 400 g bittersweet chocolate – chopped
- 150 g unsalted butter
- 100 g brown sugar
- 100 g sugar
- 4 large eggs
- 1 tsp vanilla
- 100 g self raising flour *
- 30 g cocoa powder * (* sifted)
- Melt chocolate and butter in double boiler.
- In another bowl, combine eggs, brown sugar, sugar and vanilla using whisk.
- Pour egg mixture into the chocolate mixture and mix well.
- Fold in the flour mixture and mix until just combined.
- Pour the batter into greased and lined 10″X10″ baking pan.
- Bake at 160C for 30 mins then off the oven and let the brownies sit in with door ajar for another 15 min.
Soft and gooey texture… just the way brownies should be.
October 13, 2015 at 12:16 pm (Cakes, Kuih Muih/desserts)
Tags: dessert, red velvet brownies
My homemade Red Velvet brownies
Assalamualaikum and a very good day people. Hope life is treating you well. It has been a while since my last posting.. I believe that 16 March was the last time I update this blog. Honestly.. have not been baking much for the last 7 months… life took an unexpected turn and wiped out all my mood for baking.. Well.. there are things that are beyond your control and there is nothing you can do to prevent it.. so, redha aje la as they are tests from Allah. I am taking the approach that these tests are signs that Allah loves you.. He wants to pull you close to Him and always remember Him. May Allah grant me patience.. Ameen.
Well..just a little update on what had happened during the last 7 months… my 2 girls left for UK to further their studies last Sept. Aina is doing her Bachelor Degree in Mathematics for Business and Finance at Portsmouth University and Nurin is doing her Foundation in Law at College of Portsmouth. The process of applying for the visa, accommodation and other stuff were really challenging .. it really made my other half and me appreciate all the government had done for us dulu. In sha Allah if I have time, I will try to write the whole experience and guide/tips for parents who want to send their kids to UK.
Hmmm what else happened???? Aaaa.. we were fortunate enough to be Allah’s guest for the Hajj baru ni.. Alhamdulillah. Honestly there were times that I have lost hope to go for hajj this year but my other half keep on telling me to dua and ins sha Allah he said if Allah wants us to be his guest, He will give us the way and means to go. The schedule for us to leave for hajj clashed with the schedule for Aina and Nurin to leave for UK… I was really patah semangat but alhamdulillah, Allah sent us a friend that offered his help to take care of the girls once they arrived in London. Thank you Kazan and Angah for doing this.
Orait.. lets look at the recipe that I want to share today. This is the 2nd time I baked this brownies and my girls love them very much. This recipe is taken from here.
Made yesterday and this morning tinggal 5 slices aje
- 1 cup All-purpose Flour*
- ½ tsp Baking Powder*
- A pinch of Salt* (* combined)
- 2 oz Bittersweet Chocolate – chopped
- 113g Unsalted Butter – diced
- 1¼ cups Castor Sugar
- 1 tbsp Red Coloring
- 1 tsp Vanilla Essence
- 1 tsp Vinegar
- 2 large Eggs
- Melt chopped chocolate and butter in microwave and stir to mix.
- Add in sugar using a rubber spatula.
- Add in red coloring, vanilla essence and vinegar; stir to combine.
- Add in eggs one by one while stirring.
- Add in flour mixture* and stir until just combined.
- Pour brownie batter into greased and lined 8½” baking pan.
- Bake 170C for 35-40 minutes.
- Remove from oven and let cool completely.
March 16, 2015 at 5:20 pm (Cakes)
Tags: kek lapis legit, kek lapis sarawak, layer cake, thousand layer cake
My first Kek Lapis Sarawak
Never thought in million years that I would be able to make this cake but thanks to Kak Faezah, I managed to produce this lovely cake and believe it or not the children finished it in 2 days. Kak Faezah gave us (..a bunch of lovely ladies..) a crash course at her house about a month ago and when I saw the way she made it.. I told myself.. I don’t think I can do it because I am not a very patient person. Having said that, there a times that you need to push yourself and believe me.. it really paid off. In sha Allah.. will be making many more of this type of cake hehehe.
Look at those layers…
I had asked Kak Faezah if I can post the recipe and she totally said YES.. Thanks again kak. May Allah repay you for your kindness and generosity. Here is the recipe..
- 500g butter
- 1 tbsp condense milk
- 1 tbsp vanilla
- 1 tbsp golden syrup
- 250g caster sugar
- 150g flour
- 6 tbsp ground almond
- 1 tbsp custard flour
- 1 tbsp ovellate
- 6 whole eggs
- 19 egg yolks
- 1 tsp layer cake spices/spekkeok (you can add a bit more but I do not want my cake to have too much “rempah” taste)
- Pre-heat the oven to 180° C. Line a 9″ X 9″ square tin with baking parchment and grease your baking tin well.
- Cream ingredients A until pale and fluffy. Set aside.
- Place all ingredient B in a big mixing bowl and beat at high speed until very fluffy and tripled in volume.
- Add mixture A into mixture B and mix well.
- Pre-heat your greased baking tin in the oven for few minutes. This will make it easier for you to spread the batter as the batter will spread/melt nicely in the hot baking tin.
- Pour 100g of batter into your prepared pan, spread with a spatula and bake for 3-5 minutes or until the top is nicely browned.
- Remove your pan from the oven, switch to top heat/grill only.
- If you see any air bubbles on the cake, poke them with a toothpick and flatten the layer with a spatula or fondant presser.
- Brush each cooked layer with butter before adding the next layer.
- Pour 80g of batter into the hot tin and grill it until it is browned. Each layer has to be fully cooked before another layer is poured on it. Timing is important to end up with a moist layer with nicely browned crust. The colour of the crust should be medium brown. Mine took about 1 min 40 sec for each layer to cook.
- Repeat the process (pour batter, grill, press) until you’ve used up all the batter. Once the last layer is browned, switch off the top heat/grill and set the oven to 180° C. Cover the top layer with aluminium foil and bake for another 10 minutes using only the bottom heat.
- When done, remove the cake from the baking tin and invert onto a cooling rack. Let the cake cool completely before slicing.
Seeing the thin layer of this cake put a smile on my face.
February 15, 2015 at 3:16 pm (Kuih Muih/desserts, Salad, Snack)
Tags: Pasembur, Rojak, rojak mamak
My version of rojak pasembur
Living in foreign land makes you think about home food all the time. There is no mum to make them for you nor do you have an option to go out and buy them whenever you feel like eating. Like it or not, you have to learn to make them. You will be lucky to hit all the right taste on the first try… as for me.. normally the third attempt most likely to get the approval from the other half. Most of malay dish do not have a precise measurement.. you just need to adjust them to your taste bud and if you notice.. most of my Malay recipe will state the the amount of sugar or salt is always “to taste”.. and being a kelantanese, I like my food to be sweet. You might faint if you see the amount of sugar I put in my dish hehehe.
As for the recipe below.. these are the rough measurement used because as I told you before.. Malay cooking is all about “agak agak”.. so you need to taste and tweak them as per your taste bud. The more you do it, the better your end product will be. Happy tweaking.
These are all the ingredients that I manage to gather..
Ingredient for the sauce:
- 100g potato – boil till tender
- 150g sweet potato- boil till tender
- 400g onion – blend
- 6 cloves garlic – blend
- 6 tbsp chili paste
- 750ml water
- 60ml tamarind juice ( adjust this per your taste bud)
- 100g palm sugar
- 50g sugar (adjust this per your taste bud)
- 100g grounded peanuts.
- salt to taste
- 60ml oil
Method for the sauce:
- Place boiled potato and sweet potato in the blender. Add water and blend till smooth. Set aside.
- Heat up the oil in a sauce pan and fry the blended onion, garlic and chili paste till fragrant. (Malay always cooked them until the oil split from the other ingredient)
- Add in the blended potatoes and sweet potatoes, palm sugar, sugar, tamarind juice and salt into the sauce pan. Add water if the sauce is too thick. Cooked with slow fire until boiled.
- Add in grounded peanuts and once the taste is right, the sauce is ready.
Other Fresh Ingredients
- Hard boiled egg – quatered
- 1 sengkuang (the english term is Jicama) – julienne
- Cucumber – julienne
- Firm bean curd – deep fried and cut into cube
- Steam potatoes – quartered
- Cucur Udang (Prawn Fritter).. Click here for the recipe.
January 31, 2015 at 11:01 am (Breakfast, Kuih Muih/desserts, Snack)
Tags: frozen, karipap, sardine, Sardine curry puff
My freshly made karipap sardin
Sardine curry puff aka kapipap sardin is one of my favourite snacks. Back when we were in Kuwait, I never felt the need to make karipap sardin myself… why??? Well… simply because there is a friend that always there for me to place an order hehehe. So.. when I first moved to Muscat, I’ll get whoever that wants to come to Muscat from Kuwait to bring a frozen karipap sardin for us… pathetic right? Well.. how long can a frozen karipap last especially when you fry them almost every other day. So.. I decided to try and make them myself. Lucky for me, I did try and learn from Azie how to make her famous karipap sardin when I was there. After couple of attempts, my other half finally said that I have perfected my karipap sardine..yeay… thank you again to Azie for being kind enough to give me her recipe.
Here is her recipe which I have already reduced to 1/3 (pengsan I kalau buat 1kg macam Azie hehehe..) If you would like to frozen this karipap sardin for future use, just fry them half way and let it cool completely before placing them in the freezer.
Ready to be frozen
- 330g flour
- 1 tbsp margerine
- 1/2 tsp salt
- 6 tbsp hot oil
- 1 can of 425g sardine – mashed coarsely
- 1 can of 185g tuna – mashed coarsely
- 2 onions -finely chopped
- 6 cloves of garlic -finely chopped
- 4 tsp chili paste
- 2 bird’s eye chilies -finely chopped
- 3 tsp tomato sauce
- 3 tbsp tomato sauce from the can
- salt and sugar to taste
- oil for sautee
- Place the flour, margerine and salt into the bowl and mix well.
- Heat up oil in a pan and then pour into the flour mixture. Mix well. Leave it to cool for couple of minutes.
- Pour water slowly into the mixture until you get a soft dough. The amount of water may varies depending on the flour. leave the dough to rest for 30 minutes.
- Roll and then cut the dough into circles. Put in a little filling in the center of the dough, fold over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
- Heat large pan or skillet with oil, add in onion, garlic and chili paste, fry until fragrant.
- Add in sardine and tuna. Cook for few munites.
- Add in tomato sauce, tomato sauce from the can, salt, sugar and minced bird’s eye chili. Cook for another 5 minutes. Once cooked, set aside to cool completely. ( I normally drained the oil from the filling before using them)
December 2, 2014 at 12:14 pm (Cakes)
Tags: cupcakes, Green Velvet cakes
My Green Velvet cupcakes
Stumbled upon this gorgeous cupcakes 2 weeks ago… trying not to think about it as there is no special occasion to bake one.. hehehe since when do I need a special occasion to bake a cake??? So… after a long deliberation, I managed to persuade myself to bake it yesterday since today I have a Taddarus session… what a better way to share this lovely cupcakes with your friend…. kalau nak gemuk baik gemuk bersama-sama hehehe.
This cupcakes is so delicious and the most important thing is, it is super duper easy to make. Took me less than an hour from start to finish. Bake them yesterday before picking up my kids from school and I did the frosting last night as I have a very busy morning today. The whole batch yield about 44 super moist cupcakes.
The recipe was taken from Love From The Oven blog. Happy Baking!
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 tbs[ cocoa
- 1 tsp salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 tbsp vinegar
- 1 tsp vanilla
- 1 oz green food coloring
- 1 (8 oz) cream cheese, room temperature
- 4 tablespoons butter, softened at room temperature (do not melt)
- 2 cups powdered sugar
- Preheat your oven to 180C. Grease your cake pans, muffin tins, whoopie pie pans, whatever method you decide to go with.
- Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients.
- Place all dry ingredients in your mixing bowl and stir together well.
- Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined.
- Pour the batter into cake pans or cupcake pans.
- For one 8″ cake pan, bake about 22 minutes and if doing a regular size cupcakes, baking time is about 16 minutes.
- Creaming together cream cheese and butter until fluffy.
- Slowly add in powdered sugar and beat until creamy.
Great texture and superb taste!
November 24, 2014 at 4:07 pm (Salad, Snack)
Tags: asam boi, jeruk mangga, mango salad, preserved plum
Jeruk Mangga Asam Boi
Oh My God…. sedap nya jeruk mangga asam boi ni. This jeruk mangga asam boi or the english term would be “green mango salad with preserved plum” is so popular in Malaysia at the moment… couldn’t resist it anymore. Made it last night and it didn’t last till morning hehehe and today after sending kids to school, I went to Lulu Hypermarket to get some more green mango… and here we are again. There are few recipes flying around but I decided to made it using recipe from Azlita Aziz blog simple because she made it looks soooo yummy hehehe. So, here is her recipe with some minor adjustments …
This is to die for hehehe
- 4 green mango ~ peeled and sliced into strips
- 20 – 25 asam boi (preserved plum)— I do not have this, so I used 15 tsp of asam boi powder
- 10 – 15 bird eye chilies ~ thinly slice — I only used about 7
- 2 cups sugar
- 1 lime ~ thinly slice — I used lemon
- 1 liter water + 1 tbsp salt
- 1 liter water + 1 tbsp lime water (air kapur)
- Soak the sliced green mango in salt water for 30 minutes, and then drain them. (cant remember why but my mum always do this when she’s making jeruk). Now transfer the mango into lime water and soak them for about 30 minutes. This is to make sure that the mango remain crunchy after the whole process. Wash and drain the water completely.
- Place the mango in a big bowl and then add the sugar and mix well. Then add the thinly sliced bird eye chilies and then the preserved plum. Mix well.
- Lastly add the sliced lemon/lime. Cover and leave it in the fridge for few hours. Enjoy!
Sapa nak cepat datang rumah!
September 22, 2014 at 11:38 am (Bread, Kuih Muih/desserts, Recipes from mothers)
Tags: crunchy sweet dumpling, luqaimat, omani dessert
Yesterday I was talking to a friend of mine about IQ level and she told me that hers has dropped to average ever since she become a home maker…hmmmm it get me thinking… I am confident that mine has drop to below average. Why? Because most of the time now I need my kids to remind me how spell certain words… I think it is a sign hehehe. Well… I am taking the initiative to move my IQ level up to average at least hehehe because my friend told me that reading and writing can improve your IQ… we’ll see.
I know that it has been awhile since my last posting and yesterday when I opened my blog I was actually surprised that my last posting was in April… it has been close to half a year since I last wrote… no wonder my IQ has dropped hehehe. Orait orait orait… lets see my new recipe for today… Luqaimat. Luqaimat – لقيمات- is a well-known dessert between Arabs and it is a must dessert in arab home for iftar. It varies between country to country and I am ashame to let you know that I have never tasted this desert until last Ramadhan. Have seen it when I was in Kuwait but never had the guts to try because people said that it is soooo sweet. Luqaimat is also known as Crunchy Sweet Dumpling. The dumpling itself is not sweet but the syrup that is poured on top of it is the one that make is sweet.
During the first week of last Ramadhan, we were invited by my other half’s customer to his house for iftar. This was my first time being invited by the local to their house. Kuwaities never invite a non family members to their house unless they really like you. So, we were quite nervous as my other half already told me that this customer is one of the richest family in Oman… so please make sure the kids behave. Their house is so huge and I would say it should be called a castle. They have a huge indoor pool and also a private beach… masyaallah, the house is so beautiful. Anyway… the dinner was great…buffet style even though only 11 of us and when it came to dessert time I was made to taste all the of them… nak tak nak kena lah try this luqaimat. It is rude to say no to their favourite dessert,right? I am surprised that it tasted not bad at all but since the syrup that was used has a hint of cardamon, I cant say I love it hehehe. So that was my first encounter with luqaimat.
The second time I ate luqaimat was at another omani house that we went for iftar and I have to say that this family changed my opinion about this dessert. Their luqaimat was not covered with syrup and cardamon but it was covered with condense milk… it was great and delicious. I managed to ask for a recipe and I am proud to tell you that I had made this dessert couple of times during the last Ramadhan. Below is the recipe and I dare you to try and make it. Happy baking!
Crunchy Sweet Dumpling
- 1 cup all purpose flour
- 1 tbsp corn flour
- 1 tsp instant yeast
- 1 tsp of sugar
- 3/4 – 1 cup of water
- Condense milk
- Oil for fry
- Mix all purpose flour, corn flour, yeast and sugar in a bowl.
- Gradually add the water and keep on mixing until you get a smooth batter. It should be in dropping consistency not too watery or too thick.
- Cover the batter for 1 or 2 hours until the batter doubled. The batter now should have bubbles and somewhat bouncy.
- Heat oil in a wok. Scoop a small amount of batter with your fingers and drop them into the hot oil (macam nak buat cekodok).
- Fry till they turn golden brown. Remove from oil, and place them on kitchen paper.
- Pour condense milk or your favorite syrup on top.
Right from the stove