This is what I saw when I came out from the room this morning. She make her own Sandwich!
Wednesday, November 11, 2009
Tuesday, October 13, 2009
Monday, September 14, 2009
Tuesday, September 8, 2009
Wednesday, August 12, 2009
Tuesday, July 28, 2009
150ml Thick coconut milk
200 gm Durian pulp
40 gm Sugar
1. Rinse and soak glutinuos rice in water for 2 hours Rinse, drain and steam for 20 minutes.
2. Combine steamed glutinous rice with coconut milk and Seasonng. Cook till fairly dry in pot then add the durian pulp and cook till the mixture becoming sticky ball. Remove and let cool. Spoon mixture into small cups/mould.
* To make pandan juice, blend 4 pieces of pandan leaves with water. Strain the mixture.
Monday, July 20, 2009
After Pan Fried
My grand mother is a nyonya. I wish I found the wedding photo so that I can post up and show to all of you how lovely she is. Heard from my parent that she cooks a lot. As usual nyonya women cooks and make kuih. But unfortunately I never have a chance to met her. She died before my mom married to my father. This is one of the command kuih that they make to worship their ancestor. Got this recipes from a book call Make your own pastry.
Monday, July 6, 2009
- Preheat Oven to 200'C ; grease 25 x 35cm (10 x 14-in) baking tin; line with baking paper.
- Using electri mixer on full speed, beat eggs and sugar until light and fluffy. Add in Yam essence, mix well. Gently fold in sifted flour, add in melted butter, mix until well combined.
- Spread mixture into tin. Bake for 8-10 minutes. Leaves to cool.
- To make filling, combine cooked and mashed yam with whipped cream and essence.
- Turn cake onto paper, spread with yam cream. Roll gently from wide end, using paper to lift cake and guide roll.
Monday, June 29, 2009
Tuesday, June 23, 2009
Happy Father's day to all the responsible fathers out there! Mango yoghurt cake. It's mango season now! Will makemore goodies with mango if I receive mangoes from friends hahaha! It's very commend over here cos alot of the house hold will plant mangoes at home. We use to have 1 at home. My dad chop it off cos it's too old and the fruits doesn't grow well. It's like human It's a risk to concieve after 40!
Monday, June 15, 2009
1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
A few slices of banana
Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 - 9 x 5 x 3 inch loaf of banana bread / banana cake.
Tuesday, June 9, 2009
Friday, May 29, 2009
Tuesday, May 26, 2009
140g plain flour
2 tsp baking powder
1 egg beaten
Sift flour & baking powder together add into a large together with sugar.
In a separate bowl, whish egg, milk & butter together
Pour all egg mixture into the flour mixture
Mix well till all incorporate
Use non stick pan to cook
3 cups unbleached flour
3 tbsp granulated sugar
3/4 tsp salt
1 packet (7 grm) dry yeast
1 1/2 tbsp orange or lemon extract
2 large eggs, slightly beaten
1/2 cup of milk, at room temperature (I used 1% fat)
1/4 ~1/2 cup water
1 1/2 cups dried sweetened cranberries
3/4 cup coarsely chopped walnuts (I replace this with raisins)
2 tbsp unsalted butter, melted
1 egg, whisked until frothy, for egg wash
1. Heat 1/4 cup water to 105°F~115°F (Do not exceed 115° or the yeast will die). Sprinkle active dry yeast on the surface of warm water in a large mixing bowl. Let it stand until the yeast is dissolved, about 5 minutes. You will see a froth form on the top it, and you can also smell the yeast.
2. In a separate bowl, stir together flour, sugar, salt.
3. Gradually stir (or mix on low speed with the paddle attachment) flour mixture into the yeast bowl. Add the orange extract, eggs, milk, and butter. Adding the remaining water, if needed, to make a soft, pliable ball of dough.
4. Sprinkle flour on the counter and transfer the dough to the counter. Knead (or mix on medium speed with the dough hook) for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft, pliable quality, not stiff and resistant. If it is too stiff, knead (or mix) in small amount of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed.
5. Add the dried cranberries or raisins and knead (or mix) for another 2 minutes, or until they are evenly distributed. Then gently knead (or mix) in the walnut pieces until they are evenly distributed. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
6. Ferment at room temperature for about 2 hours, or until the dough doubles in size. Punch down the dough for degas, fold the edges of dough to the center.
7. Transfer the dough to the counter and divide it into 6 equal pieces for 2 loaves. Roll out each pieces into strands about 9 inches long, thicker in the middle and slightly tapered toward the ends. Place 3 strands side by side and braid as you would hair. Pinch together the tips at both ends to seal the finish loaf. Place braid on a sheet pan lined baking parchment or greased. Continuing with remaining 3 strands.
8. Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size. Brush the loaf a second time with the remaining egg wash. Preheat the oven to 325°F with the oven rack on the middle shelf.
9. Bake for approximately 40-45 minutes or until the loaf is deep golden brown, feel very firm, and sounds hollow when thumped on the bottom. The internal temperature at the center of the loaf should register between 185~190°F.
10. Remove the bread from the pan and transfer it to a cooling rack. Allow the bread to cool for at least 1 hour before slicing or serving.
Thanks to www.mykitchensnippets.blogspot.com this is a wonderful recipes! Everyone of my family loves it even though its over bake a bit cos I went out to get something with my hubby and lift it to my maid. Hahaha! But though everybody said its a very good texture.
I don have cranberry at home so I'm using my left over mix fruit and orange peel. I didn't add nuts in it cos I don't like nuts in my bread, cakes or chocolate. I like nuts on its own.