30 March, 2010

Homemade puff pastry

I was eagerly wanted to make a homemade puffpastry since I have not found the big size of it in our market. In Sydney, they are selling it about the same size as A4. But here, the biggest size I'd found is 4X4 inches.

It isn't that hard as thought. Steps to be taken is just 'rolling, folding and resting'. The entire process of making it takes around 1.5 to 2 hours for small portion, but large volume may take about 6 hours.

Here is the recipe in detail:

  1. 500 gm flour
  2. Pinch of salt
  3. Pinch of cream tartar
  4. 1 egg
  5. 50gm butter - for dough
  6. 200gm cold water.
  7. 375gm margarine pastry - for laminating

  • Sieve together the flour, salt and cream tartar. Then add in the butter with rubbing method, to get a breadcrumb-like tecture. Remember, not to use your palm when you rubbing in the butter, but make a small pinch with your finger. Later, pour in the egg and cold water. Combine and knead to form a soft dough. Do not over work with it.
  • Wrap the dough with cling wrap, let it rest in refrigerator for 15 minutes. It is ready for laminating after rested.
  • Sprinkle the working surface with flour if necessary. Start the laminating by rolling the dough into a rectagular shape, approximately 1cm thick. Then cover 2/3 of the dough with the margarine pastry as in the picture 1A.
  • Bring the uncovered surface (1/3 of the dough) to the midle, and fold in another end, as in the picture 1B. Seal the edges if necessary. This is to avoid the fat from coming out while rolling it.
  • Again, roll the dough into rectangular shape and fold it as in the picture 2A and 2B. Wrap with cling wrap and rest it in the refrigerator for 15 minutes. It is now done with the first fold.
  • Continue with the second fold. Roll it again into rectangular shape, as in 2A. And fold like a small book and in picture 3A, 3B and 3C. Rest it in refrigerator for 15 minutes.
  • Continue with the third fold (last). Roll into rectangular and fold as in picture 2A and 2B. It is ready for use after rested in the refrigerator for at least 15 minutes. Picture 4 and 5 is the ready-to-use puff pastry.

28 March, 2010

Kerabu Pucuk Paku

  • A bunch of fern shoot (pucuk paku)
  • A kilogram of coackles
  • 2-3 small red onion - finely sliced.
  • 1-2 red chillies
  • shrimp paste
  • salt to taste
  • sugar to taste
  • lime juice to taste
  • 2-3 tsb coconut paste (kerisik)
  1. Cut small the fern shoot - about 1 inch long, and scald it in boiling water for about 1 minutes. Then rinse in cold water to keep the freshness and the color.
  2. Cockles - Cook it in hot water for a while, and shelled.
  3. Make sambal - blend chillies, shrimp paste, salt, sugar and lime juice.
  4. Combine fern shoot, cockles, sliced onion and sambal. Toss with the coconut paste.
  5. Serve.

26 March, 2010

Petit Egg Tart

Recipe taken from myresipi, but I resize it to make it smaller :-)

17 March, 2010

Lemon Tart

Sotong Masak Hitam

Puding Jagung Berkuah

I had the creamed corn left over from the delighted ais kacang, we made during the hot wheather last 2 weeks. I tried to salvage the corn before it went rotten, so this is what we had for our dessert.

For Pudding: Combine the following ingredients and stir well to avoid lumpy mixture. Put on the medium low heat and keep stiring. Take it off from the stove when it thicken. Mould.
  • 1/2 cup custard powder
  • 2 and half cups water
  • 1/2 cup evaporated milk
  • 1/2 cup creamed corn
  • 1/4 cup sugar (to taste)
  • salt to taste

Sauce: Combine the following ingredients and stir well to avoid lumpy mixture. Put on the medium low heat, keep simmering until it reached the boiling point. Dont let it boil.

  • 1/2 Cocktail syrup
  • 1/2 canned evaporated milk
  • 2-3 tablespoon of sugar (to taste)
  • salt to taste
  • 3 tablespoon custard powder
To serve: Serve the pudding with the sauce and top with the fruit cocktail.

10 March, 2010

Cucur Jawa

Ya allah..haii senang rupanyer buat kuih ni yerrr..sambil kelek nina leh bancuhhh hehhe :D, recipe taken from myresipi, as follows:
  • 2 cups flour
  • 1 cup rice flour
  • half cup white sugar
  • 1 cup palm sugar
  • 2 cups water
  • salt to taste
  1. Boil both type of suar with water. Set aside and let it warm.
  2. Mix both type of flour and salt, and pour sugar mixture into it.
  3. Stir well and keep it overnite.
  4. Fry till browning. Tips: I poured 1 scoop of oil for 1 scoop or batter.

08 March, 2010

06 March, 2010

Sticky Sauce Chicken

wow...its super duper easy and yet it's super yummyyyy! I like this recipe..

  • Chicken
  • Oil
  • Garlic - crushed
  • Ginger - finely chopped
  • Fish sauce
  • Soya sauce
  • Chilli sauce
  • Honey
  1. Sautee garlic & ginger. Add chicken - browning.
  2. Add the remaining ingredients, cook till set.

05 March, 2010

Strawbery sponge cake

They looks different, but they are same. With the same sponge cake, I turned it into layer cake and swiss roll.
Stratwbery sponge cake:
  1. Beat 4 eggs and 70gm castor sugar untill pale and pluffy.
  2. Sift 50gm self raising flour and 10gm corn flour into it.
  3. Stir in emolco and 2 tablespoon of corn oil/vegetable oil.
  4. Bake 180 degree celcius for 10-12 minutes, or untill set.

04 March, 2010

Grilled chicken

Belasah jerr...ayam diperap dengan rempah satay, then dipanggang. Malas nak masak beriya2 sangat, and malas nak lama2 kat dapur..sebab Nina skrg tengah rancak. Tengah excited nak merayap satu rumah & memanjat. Masak cara ni..takyah concentrate sangat kat dapur.