Coconut Cupcakes...for the sweettooth...

Alhamdullilah..today's is  18th day we are fasting in ramadhan month. Aqiel (my 5th son@ 6+ years) is trying very hard to complete his fasting this ramadhan...talk abt coconut..i really love anything abt coconut...for water till candy..hahahh  while clearing my chiller i found one pack  of shredded coconut bought at coles hypermart when visiting Melbourne November last year...and this is what happen after that.....                                     

 Coconut Cupcakes

                                                                                   

 Ingredients

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup packed sweetened shredded coconut 
( i mix with   roasted Hawaii coconut..and it's smell so good!)

6 ounces (1 1/2 sticks) unsalted butter, softened  abt(170.097139 grams)

1 1/3 cups sugar

2 large eggs, plus 2 large egg whites

3/4 cup unsweetened coconut milk ( i use fresh milk..heheheh)

1 1/2 teaspoons pure vanilla extract

For the frosting i use cream cheese  

50gm butter+ 100 gm sugar..beat until fluffy add 250 gm cream cheese, vanilla and lemon zest or juice..

                                                                                        

Directions**1

Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut milk and vanilla for wet ingredients. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately

step 1

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Step 2

Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.

Step 3

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

(Original recipe from Martha stewart and i got this from myinnerdomesticbliss.blogspot.com)

Badak berendam..

For iftar...i make kuih 'badak berendam',  one of Malay traditional dishes ..... jom try!    
                                                 
Ingredient  

Glutinous rice flour+some salt+water..mix until form a soft  dough and use filing with coconut or red bean.  Roll them to a small ball dough and drop the balls into boiling water in a semi-deep pot. The balls will sink to the bottom... after a while, the balls will rise up to the surface.....put aside

For the gravy...just mix coconut milk and rice flour..put some salt...stir in hot pot for a while.Ready serve with the gravy.yumyumm

Chicken Tajine...suka-suka hati style

I'm in the process of clearing the stock in our fridge and wardrobe... we are going back to hometown to celebrate eid ul fitri with family and friends.....kids are really excited and dreaming of playing firework and quizzes (with cash prizes) with ayahcik , aunties, and cousins...me? hubby? yeeeaa...as cool as we are..this is the 4th eid celebration for us since we are in brunei...and but only this year insya allah we will celebrate at hometown!..hahahah  no wonder why our kids are really excited! duit raya hehehe kaching...kaching....

So back to this chicken..hahha actually i saw this marvelous recipe in TV al hijrah channel " Masak dengan hati , masak dengan Iman" hosted by Chef Ammar El Ali...emmm..yeaah i know this type of recipe is izaat's favorite.... i will share this recipe and have a try! and "selamat menyambut Nuzul Quran"
                                         Ingredients
1- Chicken Leg 4 Pcs
2- Chicken stock 100 ML
3- Olive oil 50 ML
4- dried apricots 100 Grams ( i change to prune..and it taste good!)
5- cashew nut , toasted 40 Grams ( I use pistachio..hehhe)
6- onion, chopped 1 Number
7- ground cumin 1 Teaspoon
8- ground coriander 2 Teaspoon
9- ground cinnamon 1 Teaspoon
10- paprika powder 1 Teaspoon
11- Honey 1 Tablespoon
12- coriander, finely chopped 1 Tablespoon
13- salt 1 Teaspoon
14- Black crush pepper 1 Teaspoon
15- Ginger finely chopped 1 Tablespoon

Methods

1- Heat half of the olive oil in a large casserole dish over a moderate heat. Season with the spices (Salt Black pepper and Paprika and mix all over the chicken) then sear the chicken pieces until golden brown in color all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

2- Add the chicken back to the dish along with the apricots and cover with the stock. Bring to the boil, and then cover the Dish over low heat cook for 25-30 minutes until the chicken is tender and soft. Stir in the honey, roasted cashew nuts and chopped coriander.

3- Adjust the seasoning as necessary (Adapted From Chef Ammar El Ali)

Smoothi juice

So refreshing...recommended for iftar. Try it! 

Ingredient
Banana
Fresh Strawberry
Ice cube
Fresh Milk
Sugar

Blend all the ingredient...

Cute ball.. desert of the day!

Ingredient

2 cups   Glutinous Rice Flour

Some salt

1/2 cup water

1/4 cup sagu

250 ml coconut milk/fresh milk

As ur taste....brown sugar/sugar

2 screwpine/pandan leave

Some sagu (soak  a few minute)

Instruction

1) Salt +water and mix together with Glutinous Rice Flour until form a dough.

2) Divide a portion to any  favorite color.

3) Roll dough into a small ball.

4) Boil the ball in hot water until cook and put aside...

5) Mix coconut milk/fresh milk with brown sugar and cook in low heat...

6) Add in some salt and  screwpine /pandan leave
7) Lastly add in all the cook   ball  in mix coconut milk/fresh milk and stir for a few minute..Done! 
(Adapted from airtangansuzie.blogspot.com )

Lamb Shank Kabssah with Basmathi Rice

 Ingredient

1. 4 cups Clean basmati rice

2. 8 Numbers Lamb Shank

3. 1 Tablespoon Chef Ammar Mixed spices( heheh i use mixed spice)

4. 1 teaspoon Ground Cardomom

5. 1 teaspoon Turmeric Powder

6. 1 teaspoon Coriander Powder

7. 1 teaspoon salt

8. 1/2 teaspoon black pepper

9. 1 teaspoon Chili Flakes

10. 1 teaspoon paprika powder

11. 1/4 cup Olive Oil

12. 2 Numbers large onions, chopped

13. 4 Numbers large tomatoes, chopped

14. 2 Numbers green peppers cut in to halfuy   v c`xc

15. 2 pieces Bay Leaves

16. 3 Numbers of Whole Dry Lemon

17. 10 Numbers Whole Cardamom

18. 10 Numbers Whole Cloves

19. 2 Pieces Whole cinnamon Stick

 

 

Method of making

1. Wash rice several times and then sock it for about 30 minutes.

2. In a small dish Place the spices, cardamom, turmeric, coriander, salt, pepper, chili flake and paprika.

3. Take ½ of the spices and mix it with the Lamb Shanks make sure it is all cover with the spices mix

4. In a deep saucepan add the oil and onion. Put the pot over medium heat. Using a wooden spoon stair the onion until it becomes light golden in color. Add the coated Lamb Shank to become a golden color and dries discharged.

5. Add the tomatoes, pepper, bay leaf, Dry Lemon, cardamom, cloves and cinnamon. Add water till lamb shank is covered. Cook the Lamb Shank till tender for 50 to 60 minutes until completely cooked.

6. After the lamb Shank is cooked take it out from the gravy

7. Strain the Gravy and place the stock in another pan, must take at least 6 cups of stock and on the fire again and boil the stock and descriptive re in the pot.

8. Add the rest of the spices to the broth/ stock. Add the rice to the stock and boil it under strong fire till the rice is absorbs most of the stock. Low down the fire and cook for about 30 -40 minutes till the rice is cooked

9. Place all the Lamb Shank back to the other pot with the remaining stock / Broth and the vegetable and boil it till hot and serve it.

(Adapted from Chef Ammar El Ali)

Aniseed Almond Biscoti...with hot tea

 

 Ingredients

• 3 1/4 cups all purpose flour
• 1 tablespoon baking powder
• 1/3 teaspoon salt
• 1 1/2 cups sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons aniseed, ground
• 1 cup whole almonds, toasted, coarsely chopped

• 1 large egg white

 

Preparation

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.

Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.

Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over, bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

(Adapted from www.epicurious.com)

 

Nasi Ayam Penyet...umi style

Alhamdullillah....we had supper with Nasi Ayam Penyet last night 

 Ayam Penyet

Ingredient

Half of chicken (cut into 4)
2 Lemon grass*
2- 3 cloves garlic*
1" ginger*
1" galangal*
1" fresh turmeric*
coriander and anise *
Salt..suka2 hati * (* blended)

1.*Combine 4 cloves of Garlic, Coriander, Ginger, Galangal,anise,turmeric, lemon grass  and  salt and make them into paste. 
2. In a pot, mix chicken with paste, leave it abt 24 hrs....
3.Boiled the chicken for 1/2 an hour and  fry until it's golden brown.
Chili Paste Ingredient

1 onion ( cut in small size)*
2-3 cloves garlic*
7 Red Chili*
9 bird chili*
1 1/2" Shrimp paste*
Lime  juice  or  Tamarind paste
gula merah  

1. Fry all the ingredient.....with cooking oil
2. Done...then crush all the ingredient  and add in "gula melaka" ..lastly pour lime juice  or  Tamarind paste and mix them until it forms a paste. 

(Adapted from sariyusa.blogspot.com )

Kuching, Sarawak trip @ the Cat city

We went to Kuching, Sarawak a  week before fasting month....Staying at the Citadines Service Apartment really help us a lot. A new place (managed by as Ascott Group) just 6 months in operation....As usual...we will choose service apartment  as it has kitchenette....easy for our hungry kids.... ! A basic groceries store is available at ground floor .... a big Shopping Mall .."SPRING" is just across the road...the apartment also has self service laundry ...but the best thing for our kids is an open jacuzzi....it really attract them!...Sight seeing in Kuching town is easy..the taxi  rate is fixed....and the kek lapis aka layer cake is everywhere...the layer cake is fantastic too ...with good price and a good taste....lots of flavor are avail...