Vanilla cupcakes

Assalamualaikum and a very good morning to all. It has been a relatively busy week…. lots of dusting and cleaning that need to be done due to the sand storm last Friday. Well… not that I’m not familiar in the dusting department as Kuwait is very dusty country especially in summer and I’ll let you.. dusting the furniture need to be done at least every other day. Last Friday’s sand storm was very bad, even some Kuwaitis said that they have not seen anything like it before…. few days after it hit Kuwait, it traveled to Africa carrying lots more dust due to its journey across the desert. Well, it is not as bad as tsunami but people can also die if fail to take cover… mind you it happened on Friday and at this time of the year, a lot of people normally spent their weekend in the desert.

Anyway, yesterday was Jessy’s sports day and I’m glad that she had lots of fun. She was so exhausted from the running and shouting… she felt asleep on the way back home.  Here’s are some photos of her!

Hurdles

“Dek Chok”

Jessy with Jeda September

Jessy with Alex (a boy who had a crush on her he he he)

Last night I bake some cupcakes and cookies for the girl’s Mufti Day. This super duper easy recipe I got it from Deenoos-Myresipe website, click here for the original recipe. I only used 1/2 of  the ingredient and it yield about 24 medium size cupcakes and it was amazingly delicious.

Fresh from the oven

Ingredient:

  • 8 tbsp butter – melted
  • 4 cup flour
  • 2 cup sugar
  • 2 cup milk
  • 4 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 tbsp vanilla

Method:

Place all ingredient in abowl and mix well. Pour the batter in muffin mould 3/4 full. Bake for 15 minutes @ 180C.

Sand storm n Steam Layer Cake

Assalamualaikum to all. We are experiencing a sand storm at this very moment here in Kuwait. If I were to look outside  my window I can’t see anything, visibility is almost zero and even inside the house it is blurry due to the dust from outside. Breathing is kind of difficult and definitely not good for asthmatic people… me and my other half!

Petang tadi we were somewhere in Farwaniya and one Kuwaiti lady told us that we should hurry home because the sand storm is coming and we could really see the storm heading towards us. In 3 years of living in Kuwait this is the worst sand storm ever! All of us were 100% frightened except Nurin… she was 5% frightened and 95% excited! Ha ha ha (weirdo) Sofea was in the car panicking and saying ” We’re gonna die! We’re not going to make it home! Tell Harry I love him!” Remember, Harry is our cat… Sofea, Sofea. Nurin was just smiling the whole journey home. Like I said, weirdo!

,

View of sand storm approching from our car

It is amazing how the city became dark instantly once the sand storm hits and from inside the house you can actually hear the strong winds blowing… it’s kind of eerie… This picture I borrowed from Pn Z’lyna Lynn’s FB (copied from En Zawawi)… thanks you guys for allowing me to post this!

Picture courtesy of Pn Z’lyna’s FB (source from En Zawawi)

Alright then… enough with that… I just want say thank you to Pn Ayu yang comel tu for sharing recipe for this Kek Kukus.. it is truly delicious… moist and sweet. You guys can check the original recipe here and since this is my first time making layer cake… so please excuse the imperfection. Have no worries cos I will definitely gonna make this cake again. By the way, I only make 1/2 of the original ingredient.

Steam Layer Cake

Ingredient:

  • 200g butter
  • 5 eggs
  • 3/4 cup sugar
  • 190g condense milk
  • 1/2 cup Marie biscuits- blend till fine (original uses 1 cup)
  • 1/2 cup butter biscuits-blend till fine ( original recipe do not have this, I added it simply because I only have 1/2 cup of Marie biscuits he he he)
  • 1/2 tsp vanilla
  • 100g Horlicks  (I omitted this simply because I do not have it!)
  • 100g Milo
  • 100g kaya

Method:

  1. Heat up the steamer.
  2. Beat the butter and sugar till fluffy and add one egg at a time. Mix well.
  3. Add vanilla, condense milk, kaya and biscuits. Mix well.
  4. Divide the batter into 2 portions, add Milo in one of the portion and the other one I leave it as it is.
  5. Place a layer of Milo batter in a baking pan and cover it with aluminum foil. Steam till the cake cooked and then layer the original batter on top of the Milo layer and steam again. Repeat till all the cake batter done. Once all the batter cooked, steam for another 1 hour.

Caramel Popcorn

Caramel Popcorn

Assalamualaikum and morning everyone. Every Wednesday Sofea has netball club after school but this morning she told me that she wanted to quit the club because she said she is not interested in that club anymore. So I said OK simply because I know if she quit this one, she still has another club to participate this semester. Anyway this semester is ending soon i.e 31 March. On the way to school I asked her why is she not interested in the club anymore, here is the conversation….

Me : Why are you not interested in netball anymore?

Sofea : I still like netball but I want to quit because John in it.

Aina n Nurin : Oh no!

Sofea: I hate him.

Me : Why?

Sofea : Whenever I’m holding a ball, he will put his hand up and his armpit smells!

Everyone gelak besar and then Aina asked…

Aina : Who asked you to smell his armpit?

Sofea : He was in front of me with his hands up!

Me : So, did you drop the ball?

Sofea : No, I quickly pass the ball to my friend and then she suffered the same thing…he he he

What can I say, I too would not want to smell people’s armpit.. so I guess she is not going to the club again then. OK… enough with that, today’s post is popcorn, something that I always prepare for the kids to bring to school.My kids and their friends love this popcorn so much.

Ingredient:

  • 1/4 cup popcorn kernels
  • 2 tbsp of vegetable oil
  • 1/4 cup sugar
  • 25g unsalted butter
  • 1 tbsp corn syrup
  • pinch of salt

Method:

  1. Place the pot on a stove and turn the  burner to medium or medium-high heat. Coat the bottom of a pot with the vegetable oil. Add the popcorn kennels and cover the pot.  Let the kernels cook, shaking occasionally to prevent burning. When the popping slows to 3 to 5 seconds between pops, remove pot from burner. Set aside.
  2. In a medium saucepan over medium heat, add the sugar and let it caramelized. Stir in butter, corn syrup and salt and bring to a boil, stirring constantly for few minutes. Remove from heat and pour in a thin stream over popcorn, stirring to coat.

French Macaroons

French Macaroons

Assalamualaikum. Yesterday we celebrated Mother’s Day in Kuwait… so Happy Belated Mother’s Day to all you fantastic and fabulous mothers out there. Anyway, as usual yesterday I started my day  by preparing breakfast for my lovely daughters, then sending them to school blah blah blah and I have done this for the last 3 years and it is kind of boring!!! So when I went home, I felt like challenging myself a bit… after all what is life without any challenge! My mind keep thinking about the French Macaroons that I tasted few weeks ago courtesy from a family who just arrived from Paris. The  macaroons that they brought were from the finest shop in Paris, can’t remember the name of the shop but there is in 360 mall Kuwait… been told that one macaroon cost 750fils which is about RM8.25… very expensive! So I started surfing the web for the recipe, and I found  this page on how to prepare it. I have skip some steps and uses Nutella as a filling instead of the chocolate garnish. You can check the original recipe here. Alhamdulillah, it turned out OK but of course need more practice to make it perfect. The most important thing is my girls love it and may be next time I will make it using different fillings.

Ingredients

Swiss Meringue :
80g egg white (at room temperature) – about 3 medium eggs
65g caster sugar
80g ground almond
140g icing sugar
pinch of cream of tar tar
red food colouring
Filling :
Nutella

Close up picture of french macarons

Method

Swiss Meringue Macarons:
  1. Line 3 to 4 baking trays with baking sheet
  2. Use a round cookies cutter, press it into some cocoa powder or flour.
  3. Use the cookies cutter to make some round imprint on the baking sheet and set aside.
  4. Sift icing sugar and almond together and set aside.
  5. Place white eggs in a mixing bowl with the whisk attachment and beat on medium-high speed foamy, then add cream of tar tar and sugar and beat until soft peaks then add in the food colouring.
  6. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
  7. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
  8. Let the macaroons to rest for 30mins. (This is to prevent it from cracking when you bake them)
  9. Preheat oven to 150C.
  10. Bake a tray at a time for 20 – 25 mins ( I only baked mine about 10 mins)
  11. Remove macaroons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)
Assemble the macarons:
  1. Pipe the Nutella on the macaroon.
  2. Sandwich with another macaroon together.
  3. Keep in the fridge to let the filling firm.

Sofea enjoying her macarons

Rainbow Doughnut

Rainbow doughnut

Assalamualaikum to all.  This morning at 9:30, my daughter Sofea will be taking part in athletic events at Al-Khor International School in Doha… good luck to you girl! And… later this afternoon my elder daughter will be taking her Oral Assessment for the IGCSE English. I know that her teacher told me not too worry but as a mother you can’t help it even though it’s just an oral. Good Luck to you too!

Okay, enough with that, I just want to show you this doughnut that I made yesterday morning as part of breakfast for the girls. Recipe was taken from DTS . This recipe is very simple and doesn’t required much effort and you do not need your best friend BM to help you.

Ingredient

1 1/2 cup flour
1 1/2 tbsp milk powder
1 1/2 tbsp caster sugar
1 1/2 tbsp shortening
1/4 tsp salt
100 ml warm water*
1 tsp instant yeast *(*mix together till foamy)
a little bit of water – if needed
colouring ( i used red and green)
caster sugar for coating the doughnut

Method:

  1. In a mixing bowl, mix together flour, milk powder, sugar, shortening and salt and then slowly add the water and yeast mixture. Mix well and add a little bit of water if needed. Knead until the dough doesn’t stick to your hand and bowl.
  2. Divide the dough into 3 portions. Take one portion and colour it red, another one green and the third one leave it as it is.  Combine the 3 portions again to get a rainbow or marble effect.
  3. Place the dough onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a doughnut cutter. Let doughnuts sit out to rise until double about 45 minutes. Cover loosely with a cloth.
  4. Heat oil in a deep-fryer or large heavy skillet. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Coat with the caster sugar.

Kuih Rose / Honeycomb cookies

Kuih Rose

Last weekend while I was doing my weekly grocery shopping at Lulu Hypermarket, I came across a set of  mould for honeycomb cookies and guess what! I bought them… (he he he) 🙂  not that I know how to make one but I’m pretty sure I can find the recipe in the internet. This morning I baked some cookies for Sofea to bring to Doha tomorrow and since I have some spare time, I decided to check out a recipe for honeycomb and voila! Bon appétit mes amis! You can find the original recipe here from Junjs11.

Ingredient:

  • 290gm rice flour
  • 50 gm flour
  • 400ml coconut milk
  • 170gm sugar
  • 150ml water
  • 1 biji egg
  • 1/2 tsp

Method:

  1. Combine all ingredient in a mixing bowl and whisk until well combine.
  2. Heat oil in a wok/deep fryer. Preheat mould in the hot oil. When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould.
  3. Place coated mould in hot oil. Shake to release honeycomb from mould. If required, use wooden chopsticks to help releasing. Fry until golden brown.
  4. Leave to cool completely on wire racks. Store in air-tight container.

Cucur Udang

Cucur Udang

We had this cucur udang for tea yesterday. Nowadays I hardly make any kuih for tea simply because by the time my other half reaches home, it is already dinner time. Yesterday was a bit different because we had this farewell dinner at the embassy, so I prepared some snack to alas perut  before we went to the embassy. Yesterday’s dinner was to bid good bye to our friend whose flying back to Malaysia tonite. We wish you guys all the best and hopefully our path will cross again in the future. You guys have been a great friend to us all. My girls and  Haqeem will definitely gonna miss Anis dearly. It is sad to see you guys leaving but well… that’s LIFE!

Okay, this recipe I took from blog Dapur Tanpa Sempadan. To  tell you the truth, this blog has really inspired me to cook.

Ingredient 🙂
2 cups flour
1/2 tbsp instant yeast
1 3/4 – 2 cups water
1 cup bean sprouts
5 chives – cut into 1″strips
1 green onion- chopped to small pieces
1/3 tsp turmeric powder
1 tsp salt
20 medium side prawn

Ingredient (Chili sauce) 🙂
5 red hili
1/3 cup sugar
1/4 cup vinegar
3 cloves garlic
1/4 tsp salt

Method 🙂

Cucur Udang : Mix flour, yeast, turmeric powder and salt. Slowly add water little at a time until the texture is smooth and thick. Throw in the bean sprouts, chopped chives and spring onion into the mixture and mix well. Leave it for 30 minutes. Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, heat up a soup ladle for 1 minute in hot oil, scoop the batter into the heated soup ladle 3/4 full, place one prawn onto the batter and dip the ladle into the hot oil. Once the batter is harden, remove it from the ladle and fry till golden brown.

Chili Sauce : Blend red chili and garlic and place it into a pan. Add salt and sugar. Cook until thick and then add the vinegar, mix well and cook again until the sauce thicken.