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
April 24, 2014 at 4:52 pm (Breakfast, Kuih Muih/desserts, Snack)
My getuk ubi kayu
Assalamualaikum and a very good day friends. Cant believe it that today is already Thursday which means the school break is almost over sob sob sob.
Kids are on study-mode holiday… and to tell you the truth, me and my other half really surprised that they REFUSED to go for holidays even for a day and insist on studying (I should be happy right?)… so in order to make sure that they really study and not distracted by other technologies gadgets…we decided to convert our dining table into study area….
Books books books and more books
Normally they study in their room which makes it impossible for me to monitor. So having them studying in the living room and having the study plan for the whole week which I personally made for them, it gives me some comfort that they will insyaallah be a little bit more prepared for the coming exam.
Dining table full of books
So.. what do I do the whole week? Nothing much because I cant watch the TV as it will definitely going to distract them and I do not fancy going out as the temperature outside is about 39C already… so what do I do? … read books… ape lagi. Managed to finish 2 books and spent more time working with Haqeem on homework. Oh… besides that, making Milo ice cream for the kids everyday hehehe. Believe it or not, within this week alone 2kg of milo is gone! Help! Help! Help! My milo stock is depleted!
Milo ice cream …
Okay… enough with that, let’s look at this all time favourite snack… ubi getuk. I totally love it and since we are not in Malaysia, there is no chance of getting it by the roadside… kena extra rajin la sikit if nak makan this ubi getuk… Cant remember where I took the recipe from but thanks anyway to who ever post it.
- 3/4 up rice flour
- 1/4 cup all purpose flour
- pinch of salt
- 1 tbsp sugar
- 1/4 tsp tumeric powder
- 1 tsp lime water (air kapur)
- 1 cup water
- 4 tbsp hot oil
- 2 cup mashed tapioca
- 1 cup grated coconut
- 1/2 cup sugar
- pinch of salt
- Oil for frying
- Mix all the dry ingredient in a bowl. Add in lime water and water. Mix well.
- Add in hot oil and quickly mix the batter. Add more water if the batter is too thick.
- Peel off tapioca’s skin and wash clean.
- Heat heavy pot and boil the tapioca until cooked.
- Once, tapioca became soft, strain till dry and then mashed
- Placed the mashed tapioca into a bowl. Add in the rest of the ingredient. Shape into 1 inch balls.
- Dip the ball into the batter and coat thoroughly. Place in the hot oil a few at a time and cook for about 5 minutes turning occasionally until golden brown. Remove and drain on absorbent paper.
Tapioca is easily available here in Middle East.
April 18, 2014 at 6:07 am (Cakes)
Tags: birthday cakes, Marshmallow fondant, Tavola, Wilton
My other half birthday cake for this year…golf theme
Assalamualaikum and a very good morning to all. Kids are officially on Easter holiday starting from today… gosh, I can’t even express my relieve hehehe. Even though it is just for 1 week… but I’m sure a good rest is all that is needed for all of us to build up energy for the coming exams. Aina and Nurin will be sitting for their first written AS and IGCSE paper on the 6th May. All my dua and prayer goes to them. I hope Allah will make it easy for them and regardless of what they will get later on, I’m always thankful to Allah coz He knows what is the best for us.
2014 Chinese New Year cake for the CNY celebration at the Malaysian House Muscat
2013 Father’s day cake
Today I’m sharing with all of you a recipe that I always used whenever I wanted to cover my cake with a fondant. The normal ready-made fondant that you can get from Wilton is OK but I think the taste of the marshmallow fondant is much much better. I am not a great cake decorator but I did take one or two cake decorating class conducted by Tavola. Nothing fancy but alhamdulillah, enough to decorate my family birthday cakes. I took my first decorating class (buttercream) while I was in Kuwait back in November 2012 and my second decorating class (gumpaste and fondant) I took a year later in Oman. I still have 2 classes to attend and am looking forward to that.
The end product after gumpaste and fondant class.
Okay… here is the recipe, taken from Wilton but I did a little modification on step 2 and 3 based on my researched on youtube. Happy trying ladies!
- To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
- Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY.
- Place 3/4 of icing sugar on counter top that has been greased with vegetable shortening. Place the melted marshmallow on the icing sugar. Fold the sugar into the marshmallow mixture. Flavoring can be added at this point if desired.
- Start kneading like you would dough. Continue kneading, adding additional icing sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
- It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
- When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
Jessy’s last year birthday cake…
My other half’s bike party cake
Sofea 13th birthday cake
April 3, 2014 at 6:43 pm (Cakes)
Tags: butter cake, Vanilla
Vanilla butter cake
Assalamualaikum and a very good evening to everyone out there. I have being neglecting my blog for quite sometimes now… allowing it to collect dust especially in this part of the world hehehe. Busy? Well.. you can say that… A lot had happened since my last entry and couple of new places has been explored. Since this is my first entry after a very long pause, I think I’ll take it easy… nothing serious… just a brief updates of what had happened for the last 5 months.
My sister in law and her husband came and stayed with us for a month at the end of November and the kids loved it. What not to love especially when the auntie did almost everything for them hehehe. My SIL loves Oman and she said she doesn’t mind staying here and did offer to come and stay with the kids if our Hajj trip is conformed. Insyaallah, if Allah sent us the invitation for Hajj this year, she can come and stay here with the kids.
End December, our friend that we had not meet for almost 20 years came and visit us from London. Our kids and their kids became friends almost instantly… it was great to meet Kazan and his family. We knew Kazan back in 1987 during our English course in Bukit Sekilau and A levels time in MSMKL in Shamelin Perkasa. It was nice to be able to catch up with old friend.
Last February, our dear family friend, Mady, Zura and their 3 beautiful daughters came to visit us from Kuwait. We did go and see couple of places in Oman and we had a really good time together, well… minus the 2 days when baby Zahra had a high fever hehehe. For all these, we thank Allah for blessing us with great family and beautiful friends, Alhamdulillah.
Before we look at the recipe, I just want to share with you guys 2 photos that I took while accompanying my other half for golf yesterday…
Golfing with Dishdasha… unique!
This… brought a smile to my face.
Okay… almost there. I took this recipe from Azie Kitchen
and I really love the texture of the cake… super soft and melt in your mouth. Do give a try and see what I mean.
Moist and fluffy texture
230 g soft butter
4 egg yolks (B size)
4 egg whites (B size)
50 g caster sugar
150 g caster sugar
200 g self raising flour – sift
60 ml fresh milk
1 tsp vanilla extract
- Preheat the oven to 170C. Grease 8×8″ pan and line with parchment paper.
- Beat butter and 150 g caster sugar till light and fluffy. Add vanilla extract and beat till combine.
- Add egg yolk one at a time, beating until just combined between additions.
- Fold in sifted flour and milk in two batches.
- In another bowl, whisk egg white till foamy.. slowly add in 50 g of caster sugar a little at a time and whisk till soft peak.
- Fold in the egg white into the cake batter in 3 batches. Fold until well combined.
- Pour the batter into the prepared pan and bake for 45 mins @ 170 C.
The whole house smells the vanilla… heaven