Puding Roti Caramel

My heart rasa soooo berbunga2! Want to know why?? read here... :D

Meanwhile, this is a dessert recipe from Kak Liza's blog, check it out! and here is the translation:

A: Caramel

• 1/2 cup of sugar, heat it in pan (caramelize) and add little bit of water.

B: Pudding

• 10 slices of white bread
• 1 canned (375ml) evaporated milk
• 1 canned of syruped peaches - keep the syrup
• 2 eggs
• 1/2 cup of sugar
• 1 teaspoon of vanilla essence
• 2 tablespoon of custard powder

1. Heat up the steamer.
2. Prepare caramel and pour into the pan. Set aside.
3. Combine breads, evaporated milk, syrup from the canned peaches, eggs, sugar, vanilla and custard powder. Mix well.
4. Pour into prepared mould. Cover with aluminium foil.
5. Steam for 30 minutes.
6. Let it cool, and remove from the pan, upside down. Top with syruped peaces.

Maki Sushi

• 1 cup sushi rice
• 1.5 cups water
• 2 tablespoon rice vinegar
• 1 tablespoon sugar
• salt to taste
• Roasted seaweed sheets
• Fillings - Anything you like : i had it with prawn tempura, mayonaise and salad leaves

1. Rinse sushi rice under cold water and drain. Bring water and the rice to the boil, lower heat, cover and simmer for 12 minutes. Remove from heat and stand, covered for 10 minutes. The portion of water and rice is depending on the type and brand of rice you are using, different brand sometime calls for different amount of water, but normally about the same. Just read the packaging instruction first.
2. Mix vinegar, sugar and salt. Stir until sugar dissolves. Sprinkle over rice, stiring/slicing trough rice with woden spoon to break up any lumps and distribute the vinegar evenly.
3. Cool rice quickly by fanning it for 5 minutes. Cover with a damp cloth to stop rice from drying out.
4. Spread the rice over seaweed sheets. Arrange fillings. Roll tightly using a sushi bamboo mat. Serve with soy sauce for dipping.

Pau Goreng

Pau recipe from Puan Ana, but i made fried version. Really reminded to to my Mak's pau goreng, with sambal sardin filling. hmm yum!

Taufu Fa

Here is the recipe:

I made half of the recipe, 2 litre is a lot for 2 of us! Dont get surprised, we managed to finished it is less than half day!! Yesss...i'll make more and more after this..!

• 4 litre of soya milk(homemade is preffered, as we dont need sugar in it)
• 11 gm gypsum powder
• 20 gm cornstarch
• 1/2 cup water

1. Bring soya milk to the boil, stiring constantly. Remove from stove when it start boiling.
2. Mix well the gypsum powder, cornstarch and water - tickening agent. Pour it into the container that we are going to set the taufu fah. keep stiring.
3. Then quickly pour the soya milk into the tickening agent. Let it settled. I kept in the fridge the let it turn more firm.
4. Serve with palm sugar sauce.

Mango Juice

One of our favourite drink during mango season! Easy to prepare!

• Mango - peeled and pureed
• Add water
• Add sugar
• Iced!

Lasagne

1. Prepare meat sauce and set aside: Heat 2 tsb olive oil in a large saucepan. Add the finely chpped onion, garlic and carrot, until softened. Add ground beef to the pan, cook over medium heat until meat canged color, stirring constantly and breaking up any lumps with a wooden spoon. Add tomato paste, water, keep cooking until it has evaporated. Salt and pepper to taste.
2. Prepare bechamel sauce: Melt 1/4 butter in a saucepan. Add the 4 tsb flour (approx), mix it well with wire whisk. Cook for 2-3 minutes. Add 2 cups milk, bay leaves, mix smoothly with the whisk. Bring the sauce to the boil, stiring constanly and cook until it became thicken. Season with salt and pepper.
3. Butter a large shallow baking dish, prefarably rectanguar. To assemble, spread the meat sauce over the bottom of the dish. Arrange a layer or lasagne sheet on top of the meat sauce. Cover with a thin layer of meat sauce, followed by bechamel sauce. Sprinkle with little cheese. Repeat the layers in the same order, ending with a layer of pasta coated with bechamel sauce. Sprinkle with grated parmesan cheese.
4. Bake in the preheated oven (190 celcius) for 20 (approx).

Note: Some people, when using dried pasta, they boiled it in boiling water for 4-5 minutes, and rinse it with cold water. Then lay the pasta out the same way. But I normally assemble the dried one just like that.

Oat Bran Loaf

Still im using this favourite recipe, but i doubled the measurement, and add 50gm of oat bran and add little bit more water. Otherwise it will turn to dry.

Begedil

Recipe

Soto Ayam

Recipe

Jelly Cendol

Look here for recipe Recipe

• 13 gm jelly powder
• 800 ml water
• 80 gm palm sugar
• 170gm sugar
• 200 gm cendol
• 350 mk fresh milk/evaporated milk
• 150ml cocunut milk
• pandan leaves

1. 5 gm jelly powder + 400ml water + pandan leave : bring to the boil, let the jelly powder disolve. Add in palm sugar, stir till disolved. Remove pandan leave, and pour the mixture into a mould.
2. Remaining jelly powder + 400 ml water + pandan leave : bring to the boil, let the jelly powder disolve. Add in sugar, stir to disolved. Add milk and coconut milk, simmer. Remove pandan leave, add cendol.
3. Pour milk mixture into palm sugar mixture. Allow the palm mixture to set first, before we pour santan mixture on it.

Kuih Lapis Serikaya

yeayyyyyy!! I am so happy, i finally managed to make this treat! Was aiming to make it since the first day Kak Jun published her entry. It's fantastic Kak Jun, simple ingredients, easy steps, and yet..its yuuummm! thank you! thank you kak!

• 300 gm plain flour ##
• 60 gm hoen kwee flour ##
• 360 gm sugar ##
• 2 eggs ##
• 1500 ml cocunut milk ##
• 1/2 tsp salt ##
• 25 gm cooking chocolate (powder)
• Food colouring. (Original recipe called for yellow, but I follow kak jun, subsituted to green/ pandan paste).

Method:

• Blend all ingredients marked with ##.
• Devide mixture into 2 equal portions. Color the mixture with green paste and cooking chocolate, respectively.
• Heat steamer and the mould/ tin cake (greased with oil).
• Start layering with green mixture, steam for 5 minutes, followed with chocolate mixture. Repeat to finish. For final layer, steam for 15-20 minutes.
• Let it cool before serve.

Note: Half of this recipe yielding 6" X 6" square tin

Pesto Pasta

Supposed to have this with salad leaves, but i had it with cucumber and carrot, instead. (macam makan nasi goreng la pulakkk).

Pesto paste: Basil, pine nuts, parmesan cheese, olive oil, salt to taste - process to get a paste.

Mix the paste with prepared fettucinne. Add some chicken as desired. Sprinkle with some parmesan cheese and serve.

Hash Browns

My breakfast platter this morning. Had hash browns with french toast and bake beans. It made me full till afternoon! This is my own style of hash browns..i like it this way..thinner!

I'm pretty sure, the above picture tells how to prepare it. I shreded nearly 800gm of potato, finely chopped 1 big size of onion. Strained the excess water from the potato, assemble the onion and potato together. Salt to taste. Heat skillet and spray with oil. Shape it and fry till golden brown.

Cakoi

Original recipe was from here.

• A cup of water
• 2 cups plain flour
• 1/4 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 3/4 tsp alum
• 1/2 tsp soda bicarbonate
• 1/2 tsp amonia (for cooking) - i dont have this, thus i just ignored this ingedient.
• 1 tsb oil
• Lot of oil for deep fry

Method:

1. Except oil for deep fry, assemble all ingredients into breadmaker, and process with 'dough' mode.
2. When it done with kneading, devide dough into 2 equal portions and make a cylinder 40cm lengh (approximately). Cover with tea towel or plastic wrap, let it proof for 45 minutes.
3. Using palm, press both dough into rectangular shape (1cm thick & 5-6cm wide - approximately). Then cut into thinner rectangular (2-2.5cm wide-approximately). See the original recipe for better better explanation (pictures). Again, let it rest for another 10-15 minutes.
4. Heat oil.
5. Dip a thin bamboo stick (satay stick) into plain water, and press the stick on top of the dough. Get another one dough, put on top of the watered dough and press with the stick. It's became 'twin' now. See pictures.
6. Slowly pull the dough into 15-20cm lengh (approximately) and fry into heated oil untill golden brown.

Note: This recipe, using quit a lot of flour for dusting. Otherwiaw, it will sticking on your rolling bench.

Manggis

Owwhhhh heaven!!! 4 for $6..that is reasonable i guess!

Lebanese Bread & Kebab

1. Assemble all vegies, put in the centre of lebanese bread.
2. Top with kebab & mozarella cheese.
3. Roll & press for a while with sandwich maker or grill or what so ever :D, till chesse melted.
4. Serve!

Tag

Hmmmm kena tag lagik! sib baik hari ni mood baik. Sib baik ko Nor..! And sib baik gambar budak tecit niii, kalau gambar akuu..tak kuasaaa aku nak tayang kat sinii heheheeee

Budak tecit ni, kitorang panggil dia Eric, kadang2 family panggil dia 'Coco'. Dia sendiri pun sebut nama dia 'Coco', ntah mana dia dapat nama tu agaknyerr. Nama penuh dia Mohd Eric Iskandar. My nephew from my brother. Saaayanggg sangat kat dia. Ni gambar masa February 06, sekarang ni dah besar dahh diaa.. masuk 4 tahun dahh 10 January yang lepas.

1. Go to your photos folder in your computer.
2. Go to the 6th folder of photos.
3. Go to the 6th picture in that folder.
4. Put the picture on your blog and description of it.
5. Invite six friends to join the challenge.
6. Link them in your blog and let them know they have been challenged. - Nak kena tag org lain jugak kerr???? hmmmm jeng jeng jengg...

• Lily - waa linduuu sama luu laaaa..itu sebab wa tag lu!
• Suzi - dia ni rasanyerr tgh busy sebab baru pindah rumah, tak kira.na tag jugak! hehee
• Masz - hohoooo tayang gambar toys baru yerr...nahhh amik keje nihh :D
• Edazman - Lama betul tak nampak dia niii
• Cik Mat - dia ni kan busy memanjang..biar dia bertambah busy!
• IU - comeiii daughter diaa...mintak2 terkenan!

Tuna & Corn Sandwich

Canned tuna

Kernel Corn

Mayonaise

Bread

Cucumber/lattuce

Kambing Kicap Berempah

• 3-4 tsb oil, heated. Fry aniseed, cinnamon stick & clove.
• Add pounded 0nion, garlic, ginger, fry to fragrant.
• Add-in mixture of 3 tsb curry powder with 2-3 tsb water. Let it cook for a while.
• Add 250gm thinly sliced lamb and diced potato. Cook to tender. Add water if necessary.
• Add thick soy sauce.
• Cook thoroughly, and add tomato before switch off the stove.

Labu Masak Lemak

• 1 medium bowl diced pumpkin, cooked with water in a pot. Just enough water to cover pumpkin.
• Let it boil with 2 shallot - sliced, quarter handfull of anchovy and 1 medium size of tumeric leave. Cook till pumpkin become tender.
• Add 150 - 200 ml cocunut cream. Let t simmer for a while.
• Switch off stove. Serve with rice.

Bubur Ca-cha

• Readymade ca-cha (i boiled in separate pot - till tender)
• In other pot, i boiled sweet potato till tender. Add in some sago pearls. Let them cook.
• When it ready, i added prepared ca-cha into sweet potato pot.
• I added some canned corn kernels.
• I poured in coconut cream and palm sugar (to taste). Salt to taste.

Daging Cili

Chilied beef - mystyle!

• 300 gm beef - slice, boil till tender. Then fry till till the color turn golden - put aside.
• Fry 2-3 shallot, 1 garlic, little bit ginger, little bit shrimp paste & 1 stalk lemon grass (all pounded) in little bit oil, till fragrant.
• Add chili paste, keep stiring.
• Blend 1 big fresh tomato, pour in.
• Keep simmering for a while.
• Throw in the cooked beef.

Awards

Awards from Ana Wahid, CMG and Kak Ummi. Thanks guys..lain kali bagi lagi yerr. Pada sesiapa yang singah sini, kalau berkenan awards ni..amik la yer...kita share sama2 :)

Tag

Tag dari Sally, aisehhhhhhhh..banyak sangat tag nyerr...tah mana satuu...saya amik yang paling senang hehhhehe

• Tmpt yG koRanG naK sesnGt lawat - buat masa skrg, tak teringin nak gi memana2..hati ingat nak balik malaysia je niiiiiii
• kaLo dibeRi 88juta, apE koRang nak wat? - Ngarut laaaaa..takkan dpat nyerr...tak nak lahhhh mimpi dapat duit banyak tuuuu hehehe
• artis yG palinG koRanG xska - takyah laaa sebut kat siniii...! tapi mmg tak suka diaaaaaa (buat apalaa korang tanya artis yang tak suka..? tanya laaa artis yang saya suka :D)
• dlm bnyk2 vacation, perjLnan yG koranG rsa lama banGat seH - hmmmmm mana yer?? semua nyerr memenatkann. Sebab my husband, kalau pegi vacation, mmg explore habisss!
• kaLo bLeh g daTe, dGn sapE kornG piLih Aku nak date - dengannn....rafael nadal hehehehhee suka laa gk dia tuuuu :D
• knp koRanG piLih anis sbGai kawan {soKLan cepOk emas nieh!} - to be honest..saya tak kenal....saya cuma di Tag! :D (jawapan jujur lagi lurusssss)

Rojak Petis

Jambu Air

Heheee saje nak tayang..off all the sudden, i found this in the oriental shop near to my house! oowhhh rezekiiiii..!

Cendol

• Cendol
• Cocunut milk + boiled water
• Salt to taste
• Melted palm sugar
• Shaved ice
• Boiled red bean (optional)

How to make cendol (from myresipi.com):

• 1 cup rice flour, 3 cup water pandan juice, little bit lime paste (alkaline), salt to taste, food coloring (green) - mix well all ingredients.
• Simmer on the stove untill it turn shine & thicken.
• Prepare a basin with cold water. Using the mould, press the cendol mixture into the cold water.
• Ready to use. Serve with coconut milk, ice and palm sugar.

Tuna Salad

• Canned chunk tuna
• Carrot
• Tomato
• Cucumber
• Onion
• Dill
• Baby Spinach

Note: Can just it like that, or have it with bread.

Agar-Agar Karamel

Just a normal jelly, with a touch of caramel, milk and custard powder. And it turn out like caramel pudding..yummmmm.

I dont have the exact recipe for this jelly, as different jelly powder or jelly strip are calls for different measurement of water. Like mine, the 7gm jelly powder calls for 900 ml liquid, so i adjusted accordingly. For those who would like to try this, i would suggest you to do the same, measure a sufficient jelly for 900 ml liquid.

• Jelly powder
• 600 ml water
• 300 ml evaporated milk
• 120 gm sugar
• 1 tsb custard powder (or maybe you can add another 1/2 tsb if you like)
• Vanilla essence
• 1 cup sugar - for caramel
• 3 - 4 tsb water - for caramel

1. Prepare caramel - heat sugar till it caramelize and browned and disolved. Slowly add water. Stir till it set and put aside.
2. Mix custard powder with evaporated milk and set aside.
3. Boil water and jelly powder till disolved. Add sugar, keep stiring till sugar disolved.
4. Slow down the stove temperature to medium, add custard mixture and vanilla essence. Keep stiring till they become little bit thicken.
5. Pour into any mould prepared with caramel. Let it cool and keep it in the fridge until set.

Vinegarate Coleslow

• Cabbage
• Carrot
• Onion
• Vinegar
• Salt
• Sugar

Pajeri Terung

Ini semua LG punya pasal. I saw pajeri terung in his blog last month, and it made this pajeri terung sitting in my head all the time! And i just want it just like this...just white rice, fried fish and kicap! arghhh sedapp sedapp sedappp.. :D

• Heat 3-4 tsb oil, fry cinnamon stick and star anise for a while.
• Add garlic, onion and shrimp - blend and fry till fragrant. Add in curry powder.
• Add eggplant and lite coconut milk - simmer till eggplant soften.
• Add kerisik (toasted shreded coconut and finely blend).
• Salt and sugar to taste.

Donut

Donut from Lelayong's recipe. hmmmm best ever donut...! you should try it. :-)

• 1/2 kg plain flour
• 3/4 cup warm milk
• 2 egg yolks
• 1 tsb yeast
• 4 tsb sugar
• 3 tsb margerine
• 3 medium potatoes (boil & mash)

What i did..

1. Disolve sugar in the warm milk, add yeast and let it rest for 3-4 minutes.
2. Mix flour, margerine, eggs and potatoes - form a breadcrumb mixture.
3. Add yeast mixture into flour mixture, knead for about 25-20 minutes, or until it soften and elastic.
4. Let if proof untill it become double in size.
5. Knead again for 1-2 minutes.
6. Let it rest for 1-2 minutes.
7. Shape & proof.
8. Fry - golden.
9. Toast with caster sugar.

Bihun Goreng

When i was single, mum always said, im not a gook cook compared to my younger sister. But she gave me creditssssss when come to this noodle. Nooo mum..it wasn't that im not good..i was just lazyyy hahaaaa i like it! i like it!

I do not know what version of bihun is this..but some called it Singapore style bihun goreng. i dont know their exact name, but i just lovessss them so much!

• Vermicelli - soak till soften, drain and put aside.
• Beef or chicken - slices, boil till tender and put aside. Keep the stock too.
• Garlic and shallot - pound/blend, fry in little oil till fragrant.
• Sprinkle little bit (little bit only..okayy) fish sauce and sesame oil.
• Pour little bit beef stock or chicken stock. Add in beef or meat as well as the hard vege i.e carrot or you can add baby corn (if you like). Let the carrot become soft.
• Sprinkle pounded black pepper in it (i leave it to you..either you want hot or mild).
• Salt to taste.
• Add the vermicelli & choy sum (sawi) - stirfry till it thoroughly cooked. Add some more stock if to dry, but not to much..otherwise the noodle will turned soggy.
• Ready to serve!

Jeruk Chilli

It's a pickled chillies..to be exact! I had this with my bihun goreng, or just have it like that with rice. I told you...i like hot stuf lately!!

• Mixture of sugar and salt in hot water, stir till disolved.
• Add in chillies in it..and keep it.
• It will be ready in 2-3 days time. Can last long if stored in the fridge.

Jagung Rebus

Jagung...jagung...! Anyone get drooling?? oowhhh it's sooooooo sweet!! yummm!

Rojak Mamak

• Hard boiled eggs
• Firm Tofu - fry a little while and slice
• Potato - boil till tender and fry a little while
• Prawn fritters (refer here for recipe)
• Yam bean (sengkuang)
• Salad leaves
• Cucucmber
• Bean sprout (optional..but i dont like them :D)

Sauce:

• 2 garlic gloves, 3-4 shallots - blended/pounded - fry in little bit oil till fragrant. Add chilli paste, let it cook thoroughly.
• Add water (approx 800ml or more), tomato sauce (1/2 cup) and sweet potato (size approx 150-200gm - boiled and mashed). Let it boil.
• Add groundnuts (2-3 tsb), tamarind juice (not to sour as we had tomato sauce in it), salt and sugar to taste. Keep it boiling.
• 1 heap spoon of corn flour and 2 tsb water - mixture for tickening - pour into sauce. Add some water if to thick.
• Sprinkle with toasted sesame (optional).

Lai Chi Kang

It was soooo hot last weeekend, and i was toasted at home. hohooo hence i boiled this Lai Chi Kang to make our body cooling a bit. Owhhh that's heaven! It's was really help. This drink best to serve hot or cold..

I was calling frens here and there, just to make sure i have bought the correct ingredients, was in puzzle on how was the exact look of them. Really have no idea about it coz i normally bought the readymade lai chi kang when i was in Malaysia..but that weekend really made me toasted and this drink keep hanging in my head! Here is the recipe:-

• White sugar (gula putih)
• Palm sugar (gula merah)
• Barley pearl (barli) - rinse
• White fungus (fungus putih) - soak till soften
• Black fungus (fungus hitam) - soak till soften
• Dried lotus seed (biji teratai) - rinse
• Dried red dates (kurma merah) - rinse
• Dried longan pulp (longan) - rinse
• Canned lychees (laici) - drain the syrup
• Grass jelly (cincau) - finely chop
• Honey dates (kembang semangkuk) - soaked 24 hours till soften and swollen
• Sweet melon candy (kundur) - diced
• Sufficient water

1. In a pot, bring water to the boil (depending on how much you would like to have it) with white sugar and little bit pulm sugar. Taste the sweetness. Not to much pulm sugar needed as it will make the drink turn to dark - bring it to the boiled and sugar disolved.
2. Add in fungus, barley, lotus seed, red dates, longan pulp and honey dates. Boil it till barley and lotus seed become soft.
3. Remove from stove and it is ready to serve.
4. Add in lychees, grass jelly and sweet melon candy. It can be served hot or cold.

Note: I didnt put the exact measurement for each ingredients, leave it to you on how much much you like to boil it! Happy trying.. :-)