Birthday Greetings.....Teh Bear....May 1...

A Happy Birthday wish from our  whole family to Teh(2nd R) in Kajang  .....May Allah gives you happiness and prosperity in many years to come.........

photos will be uploaded later today hehehehehehe

see you on May 21, 2012 insya Allah........

Nisa's cooking....

Assalam..... tonight nisa cooked her own dinner . Grilled Salmon with olive oil...........

Donut again.....

Assalam...i'm making donut again this time. Insya allah we will have a long vacation and I still have a lot of flour to go..... before expired date....some with icing sugar and some with choc topping...

New Hang-Out.....

As salaam

there is a new place in Miri and we are checking it out.....

nice painting.......

rest area outside the room @ 8th floor.......

Bread......

Assalam.....

I am baking simple bread this morning...while cooking lunch for my kids ......still  a lot of flour stock and we are taking long break for two months.......make me keep thinking and thinking how and what to do ....

This nice bread should use all purpose flour ..ahhahhh but..since self raising and mix flour still available and plenty, i change the recipe...but the texture become a little hard compared with the original recipe..but still nice....

Ingredients

1 cup milk

1/3 cup white sugar

1/3 cup butter

1 tablespoon active dry yeast

4 cups all-purpose flour

1/2 teaspoon salt

2 eggs

2 tablespoons vegetable oil

Directions

1. In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes. 
2. In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
3. Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
4. Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

(From Allrecipe.com)

Miri....view from the 7th floor......

view of some parts of Miri town taken from the hotel's 7th floor

Red Snapper Chowder...................

Assalam....

me and family really love this recipe.... maybe someone out there would love to share?

• 1 Tbsp olive oil
• 1 teaspoon butter
• 2 medium yellow onions, chopped (about 2 cups)
• 3 large potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
• 2 cups clam juice or shellfish stock (i use homemade fish stock)
• 1 bay leaf
• 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
• 1 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
• 1 1/2 to 2 lbs cod, red snapper or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
• 1 1/2 cups heavy cream (i use paul sour cream..)
• 2 Tbsp chopped fresh parsley

Methods

1 Heat oil and butter in the bottom of a large pot  on medium heat. Add the onions and cook until softened, about 5 minutes. Add 1/4 cup of water with the clam juice.) 

2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes. 

3 In a separate pot, heat the cream until steamy (not boiling).

4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread 

 (from Elise)

Fresh Parsley, bay leave, fresh thyme and sour cream...

Served with pandesal bun...

Hana and Aqiel.....

Assalam.... 

We are out to Miri for 3 days to settle some urgent matters!  Since then.....aqiel recovered from fever and then hana has it.....then to eimaan lastly back to hana again....

Alhamdullilah... today three of them are 95% recovered and back to school! Hana and aqiel with happy face....Love all of you! From umi and Babah...

Strawberry Lamington........

 

Ooo..yeah! This is one of my favorite cake. Lamington cake...

Refer to Wikipedia, A lamington is a  sponge cake of New Zealand origin in the shape of a  cuboid, coated in a layer of traditionally chocolate icing  then  desiccated coconut.

The texture of soft and lighter butter cakes rolling with strawberry jelly crystal  and dessicated coconut. And it's soo... yummy!

Khairunnisa's Birthday Cake with Peanut Butter Frosting

A simple chocolate cake for nissa  for her goodies....... I love the peanut butter frosting...combine with cream cheese........it is creamy and tasty...............

Peanut Butter Frosting

Makes about 5 cups

Ingredients

10 ounces cream cheese, at room temperature (if u not sure the gram..search "conversion of butter")

1 stick (4 ounces) unsalted butter, at room temperature

½ teaspoon vanilla extract

5 cups powdered sugar - sifted ( I reduce some sugar...)

2/3 cup smooth peanut butter

Methods

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

from; smitten kitchen /Bisous A Toi

Angry Bird?.......hehehe..

 Assalam....

hubby told me my cake look just like an angry ambok! hahaha....This order come from saifullah for his son's 5th birthday.... Amsyar ... supposed the bird should be in red colour..but the colour that I had bought cannot !and  it changed to pink..huhuuuuuu. I'm running out of time coz busy with aqiel and alya...... fever again. And also to  finish nisa's goodies..

While watching movie hubby  keep me company to finish the cake.. Thank you so much for your understanding........ an 'A +' for you hubby...

 by the way this is a vanilla butter cake I'm using my sifu (kak jun) recipe..........

Vanilla Cake Ingredient

250 g butter

230 g castor sugar

5 eggs B Grade

250 g self-raising flour

1 tsp vanilla essence

optional - fresh milk.

Method

1.      Preheat oven to 140 degrees Celsius.


Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.


Fold in flour  into the creamed mixture alternately with milk, starting and ending with flour.

Finally add in vanilla essence and combine well. Pour batter into a greased cake tin and bake for 35 to 40 minutes until a skewer inserted in the centre of the cake comes out clean.

Remove cake from oven and let it cool completely before decorating it.

 Icing Ingredients :
125g krimwell or cremello
125g butter (I mix shortening with butter)
100g condensed milk
40g icing sugar
1 teaspoon vanilla essence

Method :
Beat the above ingredients till white and fluffy. Ready to use.

( Tq: Ms LolaLempicka)

Whoopie Pies......

As salam..

We have  a very hot weather this week! the weather is so hot...first time we  arrived here i just wonder why every house here have airconds. Now ... i really understand..ahhahah. 

I made new thing for my kids  this time. A whoopie Pie. first time  i saw  it in martha stewart's show it's just like 'kuih doremon' hehehhe. It's just a small cake filling with flouring cream and my kids was really excited to first time trial. They wait and keep asking ...

Here at BSB whoopie pie is sold at $2 per piece. I must and should bake my self  if my 6 kids want it! Muhahahhaa.....

Ingredients

1 3/4 cups (230 grams) flour

3/4 cup (75 grams) Dutch-processed cocoa powder( I used cadbury)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 tsp pure vanilla extract or vanilla essence

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water

Method

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

(Adapted from Bisous A toi and smittten kitchen)

Martha 7 minute Frosting

Ingredients

    * 1 1/2 cups sugar

    * 2 tablespoons light corn syrup

    * 6 large egg whites

    * 1 teaspoon pure vanilla extract

Directions

   1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.

   2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.

Nice to be served with hot milk......

 Next  time i will try cream cheese topping...ummppphh!