Assalamualaikum all. We are in the middle of 3 months summer break at the moment. Kids were on leave since mid June and the school will only resume end of August. I was actually looking forward to days not having specific things to do.. days that I can just chill around the house… well after I month of doing nothing, I kinda miss my normal routine sending kids to school and attending some classes myself. How I wish the weather is not this hot.. at least we can go to the beach and relax. With the temperature well above 46C.. we would be ‘ikan kering’ kalau dok bercanda di pantai hehehe.
If it is up to me, I would be trying all the recipes that I have accumulated for the past 9 months but I am worried that with no activity what so ever, my kids will be unrecognizable by the end of summer due to all the cakes and other sweet stuff. So.. I am trying to just bake once a week. And… the winner for this week is this Butterscotch Chocolate Chip brownies. Recipe was taken from I am Baker blog and thank you for such a simple yet delicious recipe. This recipe is not huge, so if you have big family like me.. it will disappear the moment you put them on the table hehehe. Maybe.. I can bake again this week since this recipe only yield 9 normal size brownies hehehehe.
Okay.. let me show you want are needed..
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 100g butterscotch chocolate chip
- 1/2 cup butter melted, then cooled
- 2 eggs
- 1 teaspoon vanilla
- Sift together all dry ingredients except chocolate chip in a medium bowl.
- Melt butter and set aside to cool slightly.
- Add two eggs and vanilla into the bowl and stir gently.
- Pour the melted butter into brownie mixture and mix until just incorporated. Add in the chocolate chips.
- Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees.”
P/S: At the very moment I am writing this post.. there are only 2 slices of brownies left hehehe. Well done girls!
My homemade cek mek molek
Kids are on winter break, weather is superb and the other half is working… totally no fun hehehe. Looking forward to tomorrow tho.. taking a short trip to Musandam since it’s gonna be a 3 day weekend. My other half and his bike buddies gonna ride and I am gonna drive with the kids. Hopefully I can stay awake for this 5 hours drive. Being told that the scenery from Muscat to Musandam is breathtaking.. looking forward to the scenery but not the driving part. Insyaallah it will be fine as my other half said that he will stop every 2 hrs for stretching but knowing him.. we most probably will make more stops.. why? Well.. he loves photography.. so he definitely will stop to take pictures. Biiznillah.. I will share some photos and also write the driving experience to Musandam in future posting.
Enough with the blabbering.. lets look at this lovely kuih. Cek Mek Molek .. direct translation will be Beautiful Lady. This is a traditional Kelantanse kuih and is very similar to kuih keria except that this kuih has the sugar on the inside instead of the sugar coating on the outside. This kuih only has 3 ingredients; sweet potato, flour and sugar. Normally if you buy from the stall.. the amount of sugar inside this kuih is almost none.. come on people.. this kuih will never be cek mek molek if there is no sugar inside. I know that sugar is expensive but I don’t mind paying a bit more for a good amount of sugar in this kuih. Well.. my mum always say.. “if you not happy with the quality.. make yourself.”.. hmmm I dont mind making them when I am away from home but if I am in Kelantan.. my MALAS sickness always kick in hehehe. So.. today I’m gonna share with you the recipe for this cek mek molek.
- 400g sweet potatoes
- 100g flour
- Boil the sweet potatoes till tender. Drain and let it cood slightly
- Mashed the cool sweet potatoes and add in the flour. Mix until it forms into a pliable dough. Note that the amount of flour stated is a rough estimation.. please add or reduce as required.
- Take a small portion of the dough about the size of a ping pong ball and flatten it. Put 1/2 tsp of sugar in the middle and fold the dough to cover up the sugar and form it into a long oval shape.
- Heat up some oil, deep fry until golden brown
Tak leh makan banyak2.. nanti kencing manis hehehe
I sometimes make it in larger quantity so that I can freeze them. If you want to make a frozen cek mek molek, I would suggest you fry them half cook, let them cool, put in a ziplock bag and place them in the freezer.
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.
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.
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.
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)
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