Marble Cheese Brownies.....

Ingredients
Brownie
250g butter ( i use unsalted anchor)
1 cup of cocoa powder
3 eggs (grade B)
1 1/2 cup castor sugar
1/2 cup evaporated milk ( i use ideal )
**1 1/2 cup flour (flour has to be sifted with baking powder and soda bicarbonate)
1 tsp baking powder
1 tsp soda bicarbonate
1 tsp vanilla essence

Method
1. Melt butter... Mix cocoa powder and stir till well blended.
2. Hand whisk egg and sugar till combine. Add it to  butter-cocoa mixture.
3. Add in evaporated milk till incorporated
4. Add flour mixture bit by bit and stir well. Lastly add  vanilla essence
5. Heat oven 175C ..bake for 20 mins. ( i add 10mins more....)
6. Pour brownies mixture.. leave 2 - 3 tbsp of brownie mixture for marble effect on cheese layer.
 ( Adapted always from Bisous a toi)

Ingredients
Cheese Layer
250g cream cheese
1 cup castor sugar
1 egg grade B

Method
1. Beat cream till fluffy and light
2. Add sugar and beat well.
3. Add egg and mix till well blended
4. Bake at 175C for another 20mins

jom..try!

Dinner

eemmm...Friday is holiday,...tomorrow is outing day...and tonight no heavy menu for dinner coz.... buzy prepare for tomorrow meal for outing time!!!..yeeeee

fish tempura..

Baby carrot

Fried mee..... and

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nyoman the otter with ngada face..heheheh..

Marble Cheese Cake

I have tried a few cheese cake recipe before..but no one can compared with this recipe. Hubby ate a big slice after complete his dinner....me?? half of it!!....but kids em mm..not their favorite.

 Ingredient

50gm flour
50gm corn flour (both..sifted)

60g unsalted butter

250g cream cheese, leave at room temperature

120 ml whip cream

5 egg yolks

2 tsp grated lemon peel

5 egg whites

1/8 tsp salt

125g caster sugar

1 tsp lemon juice

**toppings (I didn't use any topping)

2 tsp apricot jam

2 tbsp water

Method

 Prepare a round baking pan 20 cm, Cover baking paper, spread butter. Preheat oven to 150C.

 Mix the butter, cream cheese and whip cream in the container. Simmer, stirring until soft, remove from fire. (double boiler)

Add sifted flour mixture and stir well. Add egg yolks and continue to mix well.

 Add lemon skin, mix well, set aside.

 Beat the egg whites until frothy, add sugar and lemon juice a little at a time and continue to whisk till soft peak.

Pour 1 / 3 egg white mixture into cream cheese mixture and stir well. Pour this mixture into remaining egg white mixture and stir well.( i spare some and mix with choc emelco)

 Pour batter into pan, (i  pour choc mix..and draw using toothpick.... ) bake au bain marie, about 75 minutes until the surface is ripe, golden yellow. Remove from oven.

Once completely cool, remove cake from pan.

  Adapted from bisous a toi

bun and ice cream...for supper

 Eat ice cream with pulut.......

 it;s bun again....hhehehe...served with hot tea

Chicken Rendang

Ingrediante 

Fresh Chicken

3 pcs Asam keping

150 gm kerisik/toasted coconut (Heat the coconut in a dry wok, stirring continuously until golden brown)

2 tbsp Curry Powder

2 stick Cinnamon/kayu manis

5 pcs Buah Pelaga/Cardamon

5 pcs Bunga lawang/star anise

5 psc cengkih/Clove

2 Liter Coconut Milk

40gm Gula melaka/ sugar

Cooking Oil

1 cup kecap manis

turmeric leave (slice )
lime leave (slice)

Blended Ingredient

15 shallot

5 garlic

Dry chili

100 gm black raisin

3 Lemon grass

3-4cm lengkuas/galanga

3-4cm Ginger

2-4 cm turmeric

Directions

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger,turmeric, galanga, raisin and lemon grass to a thick paste. 
 
Using the wok, fry the star anise, clove  and cinnamon...add shallot paste ; cook for 4-5 minutes or until is browned., stirring continuously. Add chicken; cook over a medium heat for a further 3 to 4 minutes,

Stir in sugar/gula melaka, coconut milk, ans  salt to taste.Bring to a boil, lower heat, and simmer until most of the liquid has gone and taste good!  oopsss..lastly add lime and turmeric leave ...(lets....about 1 hour).

Coconut Ice cream..kurniaanmu blogspott

 If you like coconut..you should try this! it really tasty and yummy....

Coconut Ice Cream

Ingredients:

• 4 eggs
• 1 cup white sugar
• 2 cups heavy whipping cream
• 2 cups canned coconut milk (not 'lite')
• 1 tsp. vanilla flavoring
• optional: 2 tsp. coconut flavoring
• optional: 3 Tbsp. flaked coconut (baking type), sweetened or unsweetened)

Preparation:

1. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
2. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
3. Pour this mixture into the top of a double-boiler and place over medium-high heat.
4. Cook for 8-10 minutes, stirring continuously with a whisk, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
5. Pour heavy cream into your food processor, blender, or mixer. Blitz until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop into a large mixing bowl.
6. Fold coconut milk plus flaked coconut (if using) into the whipped cream, stirring to combine.
7. Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavoring (vanilla/coconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture. Pour into prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight.
8. To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coco nutty flavor, top with a little sweetened flaked coconut.Good Luck...

Adapted from kurniaanmu.blogspot

White Loaf.........

 

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes

Bun...everyday....

Assalam....

This morning we have our brunch with nasi katok..hahaha...(nasi with fried chicken  and  sambal) Actually we are looking for  roti canai since raya mood still in the air....we miss roti canai!!

Huhuuu...after visiting two mamak restaurant ......they are still not in operation..meaning that,....no roti canai for our breakfast!

Taking heavy brunch so i have time to bake hot bun....ehehehehee.  i kiv this recipe since last week...I warned hubby not to buy any bread or bun unless my bun is out of stock.... Kids...please finish it!!!

 Bun Ingredient

 300gm  bread flour

 80gm plain flour

 **2tbsp water roux

 1 egg

 1 1/2 tbsp butter or margarine (i use unsalted butter..hehehe)

 2 tbsp sugar

 1/3 tsp salt

 2 tsp yeast

 160 ml warm water

 Egg wash , 1 egg  + 2 tbsp evaporated milk 

 ** water roux recipe:

 50 gram plain flour

 250 ml water 

(i only made half ingredient....)

1. Whisk the flour and water that you have decided to use in a bowl until it is   whisked well and is free of lumps.

2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!

3. Cover it with plastic wrap and store it in the fridge.

    When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

 Bun Method

In a large bowl, mix together  all the ingredient until smooth and elastic,

Tips... take out the dough and knead it in the clean plastic by using hand about 8-10 min. Take out,..., again...knead dough in mixer until smooth and more elastic...

Wrap dough  about 1hrs or until the dough double size....

Turn it out onto a lightly floured surface, and knead until smooth and elastic,

Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes. Cover with egg wash.

Baked 180 c, 20-25 min...good luck!

Adapted from rosmarlina @ jintanmanis.com

1433 Eid Fitri

Salam Ramadhan to all family, friends and  colleagues....

Eid Fitri..

hana and thaqifah

brothers and sisters......

hana a.k.a the big fat squirrel......

Sea chicken a.k.a Jebong......