Chewy Gooey Brownie Delux

Saturday, December 27, 2008

this is my favorite kind of brownies...its chewy and gooey great with vanilla ice cream...mmmm yummmmmmmmmmmmmm~^_^ been craving for brownies lately so i bake this excellent brownies to satisfy my cravings and it hits right on the spot. my family simply loves this, the brownies didn't had chance, it didn't even last for a day...if you're not a brownie lover, you should try this one this might get you hooked and addicted =p and if you ARE a brownie lover, what the hell are you waiting for TRY it!!! but gotta warn ya, its definately not suitable for those on diet *lol*

you'll need...
1c flour
3/4c unsweetend cocoa powder
1/2 tsp baking powder
1/2tsp salt
2sticks / 1/2pounds unsalted butter @ room temperature
2c sugar
1tsp light corn syrup
4 large eggs
2 tsp vanilla essence

  1. Preheat oven at 180c. butter & flour a 9x9" baking pan; set a side
  2. In a medium bowl, whisk flour,cocoa powder, baking powder and salt until well combined. set a side.
  3. in a larger bowl, cream butter and sugar at med speed until pale and creamy and thick...i'd say about 5mins or so. beat in 1 egg at a time, making sure its entirely incorporated before you add in the next egg. after beating the last egg for about a minute, stir in vanilla.
  4. then with a wooden spoon fold in the flour mixture until just combine - the batter will be quite thick but thats ok. then just spread in the batter in the prepared baking pan and level it.
  5. bake for about 20minutes or until done. let it cooled for 1 hr before cutting then ready to serve with ice cream vanilla ...
- This brownie can be kept frozen up to 2months; allow them to thaw in a room temperature before serving.
- To freeze the brownie tightly wrap it in wax paper and seal it in a freezer bag or zip lock bag.. other wise it'll stay fresh for 3 days.
- And ALWAYS ALWAYS ALWAYS use quality chocolate when baking such decadent desserts with chocolate ingredients otherwise you might end up MISREPRESENTED

p/s: today is my 28th birthday heheeheh waaaaaaaaaaaaa i'm officially 1 year older....

Ginger Bread Pear Cake

Monday, December 22, 2008

the other day i was watching afc and 'sugar' was on. Anna was making this fantastic looking dessert called ginger bread pear cake. Honestly i never really liked pears but she made it so edible for me =p that i thought i should give the recipe a try. Hubby was surprised that i even considering buying pears as i hated i bought them anyway and started baking it yesterday and to my surprise it was as good as it looks...I'm pretty lazy on retyping the recipe but you can see the recipe at the afc website

500 cupCAKES

Sunday, December 21, 2008

I've been slaving myself to the hot hot oven baking decadent little vanilla cuppies, been baking 500 of them and it took me 2 days to finish making it - 1 st day baking and do some gum paste decor , 2nd day continue making gum paste decor and start packing. And I'm telling you my back aches like nobody's business I now no longer have a maid to help me do stuff so its basically a one man mom took the order and i though that it was OK but i forgot i no longer have a HELPER! so i seek help from my sister in law, lucky for me she's available so she help me speed up the process. She is a very fast learner i thought her how to knead the gum paste and roll it to the desired thickness only once and she got it right! *oh i feel blessed right now*

so I thank Aina for helping me, without her i still could finish it but i'll be REALLY behind time which i don't like to be in that situation coz its very thank you again for helping me... here's the cuppies that we made...

its a fish design as it was for the opening of a Koi breading Company....(i think..)
here's all the little fish cuppies all packed up...

and here's the cupcakes that i've made extra for Ismail's bufday...

Devil's Food Cake Recipe

This recipe was requested by Zana. I'm sorry I have no picture for this recipe as i didn't bake this cake as i was busy baking & decorating vanilla cuppies...anyway...

DeVil Fo0d Cake:
340g self rising flour
340g brown sugar
340g unsalted butter
11/2tsp baking powder
3 seperated eggs
150g plain chocolate - melted
2tsp vanilla essence
170ml milk

  1. Pre heat oven 175c. prepare baking pan greased and line a parchment paper, set a side.
  2. Sieve flour and baking powder - set a side
  3. in a medium bowl, cream sugar and butter
  4. add egg yolks and beat well. add the melted chocolate and vanilla, mix well.
  5. add the flour and milk alternately, beating well with each addition.
  6. Beat the egg whites in a different bowl until soft peaks form, then gently fold it in the butter mixture.
  7. then pour in prepared 9" round pan. bake for 45mins-an hour or until the cake is done when tested.
to ms Zana, HapPy BaKing!!

Pumpkin Layered Cake / Talam Labu Lapis

Thursday, December 11, 2008

Today i'm in the mood of making some 'kuih' (desserts). At first i thought of making french bread coz my mom just came back from cambodia and she brought back yummy breads but then I don't have bread flour and i'm too lazy to go out and buy coz today its been raining all day since noon here. then i thought of making a cake again i don't have enough ingredients *long sighh* then while i was rummerging my fridge i found some coconut milk and pumpkin and i thought i better use this before it expires! then my sister told me to make extra so that she can sell it at my aunt's restaurant.

so i started cooking and making pumpkin layered cake, lucky me it turned out GREAT hubby ate bulk of it its a compliment coz he hated pumpkin so it must be good...

here's what you need to make this lovely kuih

70g shredded pumpkin
100g cooked pumpkin flesh (just steam it until tender)
100g rice flour
125g sago flour
300ml thick coconut milk
200ml water
200g sugar
250 water
4 blades of screwpine leaves / daun pandan

  1. to make syrup, cook sugar with water and screwpine leaves until sugar dissolves.
  2. combine rice flour, sago flour, thick coconut and water. mix well then add in the syrup. strain the batter reserve 200ml batter mixture.
  3. cook the rest of the batter mixture in a non stick pan over low heat until it begins to thickens. add shredded pumpkin, mix well.
  4. pour shredded pumpkin mixture in a greased 8" cake tin lined with plastic sheet. level the surface, cover and steam over high heat for 15 minutes.
  5. blend the reserved batter with steamed pumpkin flesh until smooth. remove then pour into no.4. cover and steam at medium heat for 15-20 minutes till cooked. let cool before cutting
=> this recipe was actually taken from my mom's cook book...i can't remember the title of the book but its a good recipe...worth trying!

all packed for the restaurant! hope people like it ...;)

yoo tiaw aka cakoi

currently this is my family's fave food right now...especially my parents they absolutely loves it. it all started when they or we had our eyes checked out in mid valley. we were hungry and looking for something to munch while waiting for my brother and sister eyes being check and we saw this i love yoo stall they specialized in yoo tiaw/cakoi and their cakoi is really good during lunch time their stall were always packed they also serve porridge i.e dried scallop and dried oyster porridge and they were good too. the cakoi is served with warm soya milk or porridge. we've tried both and we love it!!

and i personally think that my parents are addicted to it *lol* coz everytime they were there or in pavillion its a must buy due to this craziness of yoo tiaw or cakoi i went online searcheing for a great cakoi recipe and i found one at MYR by skyblue. it definately turned out only complain is that the dough is very soft and hard to work with! nontheless my parents loved it they finished it in a blink... now thats a REAL compliment!

here's the recipe from MYR by skyblue

  • 1 c water
  • 2 c bread flour
  • ¼ tsp instant yeast
  • 1 tsp sugar(i put 1 tbs of sugar coz i like it slightly sweet)
  • 1 tsp salt
  • ¾ tsp alum / tawas
  • ½ tsp baking soda
  • ½ tsp ammonia atau Nutre Powder
  • 1 tbs vege oil
  • oil for frying
  • sesame seeds for garnishing

how you do it...

  1. Add in all ingredients and knead using dough blade until smooth and elestic. when done, take the dough out and hand knead it for a while and use some more flour coz the dough is very soft. divide dough into 2 parts and roll it into a 40cm long dough. close it with a plastic wrap to let it rest for about 45mins or until it doubles the size.
  2. when done, level the dough with hands and let it be about 1cm high and 5-6cm thick. cut into a 2.5cm long and let it rest again for another 10-15 mins.
  3. Imgp0934
    Heat oil to deep-fry with a small heat. take a dough and sprinkle or spread a bit of water using a bambo skewer as per picture.
  4. Imgp0935
    put another dough on top and press inthe middle of the dough with the skewer to dent it a little.(this will stick the dough together and make it look like a bone like bread)
  5. Hold at both ends of the dough and stretch it gently then toss it in the hot frying wok/pan. Stir it a little when it starts to float so that it'll expend more and fry until golden brown

i sprinkle some sesame seeds on the dough when resting it at the final stage.. this is optional...

aparently skyblue is actually lydia ehheeheheh i didn't know and i got the recipe from MYR (my resipi) not from her blog so i didn't know but the original posting is at her blog <--i sure do hope that this can be link to her blog coz i've tried severl times but failed...if this didn't work just copy n paste the url do it old skool ;p

Serikaya Labu / pumpkin with egg custard

Thursday, December 4, 2008

I bought this pumpkin last week and had forgotten about it coz our family had a terrible flu and all of us was just so tired and lazy (you know how it is with the spinning headaches, muscle sores, running nose etc) so today i was cleaning my fridge and i saw the pumpkin and lucky for me the pumpkin is still in a good shape. then i was wondering what can i do with the pumpkin then i remembered a pumpkin dessert i had in a thai restaurant. so i thought 'ok let try and do that...couldn't be that hard...'

It turned out great and try this recipe:
you'll need...
1 fairly ripe pumpkin - medium size
8 eggs
200g brown sugar
50g granulated sugar
250 thick coconut milk
1/4tsp ground cinnamon
1/2tsp salt


  1. cut the upper part of the pumpkin, together with the stem, to a diameter of about 12cm. set aside the cut portion.
  2. Remove the pumpkin seeds to create a hole. clean it and drain the excess water.
  3. in a bowl, beat eggs and brown sugar and the granulated sugar well until dissolved.
  4. Add in the coconut milk, ground cinnamon and salt, stirring well.
  5. in a sauce pan heat the custard mixture until slightly thick or when you see steam coming out from the custard - use medium heat. then set a side whilst continuing stiring.
  6. sieve the custard and pour it into the pumpkin shell filling it to the brim. cover with the cut piece.
  7. Steam in a medium heat for about 45mins to an hour. leave cool before cutting
=> note: If the pumpkin is huge you'll need to steam it a head for about 15 mins then pour in the custard mixture.

Make Your Own Sausage/Hot Dog

Sunday, November 30, 2008

This is how the sausage/hotdogs looks like when wrapped with the plastic wrap

It all started when hubby became allergic to chicken...we (my son and i) wanted to buy hot dogs but in the market its mostly chicken hotdogs which hubby couldn't eat so i was browsing the net searching for recipes and i finally found one good one so i owe it to Ringo from MYR. Although I've altered it to our liking ^_^ but the method is the same non the less... so here it is...

You'll need...
500g minced meat
1tsp salt
1tsp sugar
1/2tsp nutmeg
1tsp ground black pepper
1tsp oregano
1tsp Parmesan cheese
1tsp grated garlic

Cling/plastic wrap
heat proof ziplock

  1. mix all ingredients until well blend and smooth.
  2. divide the mixture into 6-8 portions (depends on how many grams you want your hotdogs be) i make a 50g hotdogs
  3. roll the mixture into a 5-6" log, then wrap neat and tightly, twist and tie a knot at each end of the hotdog.
  4. repeat until all finished. pack the wrapped hotdpgs in a heat proff ziplock.
  5. boil water in a sauce pan when it starts to simmer then put in the hotdog pack and weight it with a heavy plate or such.( the pack will float you you need to keep it down)
  6. boil in a low heat for 45mins. then let cool and you can enjoy your sausage/hotdogs as you wish ^_^
-> originally the recipe calls for potato starch about 2 tsp. but i omit it coz i wanna that PURE meaty feel heheheh~
->i haven't take any picture of the final product...i'll update soon

North Indian: Chicken Masala, Shish Kebob & Tomato Curry Gravy

Tuesday, November 25, 2008

Tonite I'm in the mood of the Northern Indian Cuisine, thought of going out for dinner but i think the price of these Northern Indian food is way over the top so I wanna make some on my own but i couldn't find any recipe that I like or at least ones that I'm missing ( the food that i used to eat when i was studying in the UK) so I whipped my own masala dish...and it turned out superb! better than i expected even my son had his 3rd helpings...and for the first time in this house, we finished it all and that rarely happen coz my hubby is a small eater...
so here's the recipe...

Masala Chicken:
2 quarter chicken
2 tbs of generous Sour Cream (you can use plain yogurt)
salt to taste
1tsp ground cumin
1tsp ground corriander
1 tsp of freshly ground black pepper
1tsp grated ginger
1tsp paprika
2 tsp garam masala
1tsp chili powder <--(i didn't add this coz i dun haf any but i think it'll really add some color to it)

  • add all ingredients mix well and marinade the chicken minimum of 1 hour but its best over night
  • when done grill the chicken, you can also roast it but i think grilling will give much better result. ( i don't have grill so i roast it for a while then i fry it just to crisp the surface a little)

Shish kebob
350g minced meat
1tsp garam masala
11/2tsp sour cream
a pinch of ground cumin and corriander
1tsp tumeric powder
salt to taste
some ghee for frying
  • mix all ingridents in the minced meat.
  • tradisionally you should mould it into a sausage like thingie on a skewer but i have non of it so i just mould it like a little tiny burger
  • fry it in a little of ghee until your desired done-ness

Tomato curry:
1 large tomato - blended
1/2 large onion - blended
1clove garlic - blended
1/2 large onion - diced
1tbsp tomato kechup
salt to taste
sugar to taste
120ml of heavy cream
1/2c water
1tbsp of ghee
1tbsp vege oil
1tbsp curry powder
1tsp garam masala
1tsp ground cumin
1 small stick of cinnamon
  • Saute all blended items with ghee & oil until its reduced a little then add in the spices (cumin, garam masala,cinnamon and curry powder). cook further until fragrant then add in the diced onions and the tomato kechup.
  • then add in heavy cream, stir well in a medium heat. if the curry is too thick to your liking, add in water. (i add some water).
  • Add salt and sugar to taste
so that's basically our dinner for tonite...

And the winner for the FOOD FEST contest is.....

wah its hard to choose...coz you guys are so creative and such an excellent baker! but you gotta do what you gotta do...right? after much consideration and evaluation i simply can't decide...*sigh* its today i finally made up my mind and will announce the winners...yes i said winnerS ^_^
Drum roll please....

The winner is....Daybab for her creative butterfly birthday cake!!! CONGRATULATIONS

Here's the award
Please the grand winner pick up the award...^_^

for those who didn't win...don't give up there's always next time!! and for the record i also love mat gebu's cake its simple yet presentable worthy for any dinner party, and lydia's cheese tart was nicely done its like mini new york cheese cake bite size! and kak ummie i know its a lot of effort making decorative cuppies my son loved it he said 'comei la mommy, daniel nak' and cuppies is alway fun to make and eat...and mamafami your buttercake is ever so simple yet you manage to give it a wonderful rainbow look so it'll be fun and appertizing for any children to eat, although i am a little bit dissapointed as i'm hoping for something more than a buttercake (coz i know you're an excellent baker!)...but its still a good entry. Better luck next time guys...

and guys, if you want hadiah saguhati....please email me your mailing address at especially for daybab email me your address so that i can mail you your prize!!!

Blogging for more

Tuesday, November 18, 2008


been awhile i went MIA. i did my lasik surgery last Wednesday and been on recovery since then...the surgery was simple, i mean it was an out patient that afternoon after lunch i went to MidValley eye clinic they prep me for about 45 mins or so. first they gave me numbing eye drops then a pil of vallium (is that how you spell it?) coz i was so very nervous. actually there's nothing to be nervous about the procedure but thanx to my siblings (they all did lasik b4 me) they told me all sorts of nerve wracking stories so i was nervous! anyway after that they cleanse my eyes put few other drops to compeletely numb my eyes then off i go to the surgery room. the surgery was simple that it only took 1 minute per eye!! first they insert scallum (its something that they use to prevent you from blinking. then they cut your cornea, then laser your eyes, thats it. after surgery, you'll see better but its hazy. then you feel that your eyes are very dry-they give you eyedrops for that.they 1st 6hrs you'll feel irritated,itcy and uncomfortable. you must remember not to scratch your eyes or expose it to water meaning no swimming, no washing hair unless in salon so that you can avoid water contact with eyes also no cooking at least for a month!!...and they even give you eye protective mask or shield for you to use when sleeping...

anyway...after this long rest i just can't resist to blog and cook anymore so i'm starting my blogging and cooking now (i cook with my sunnies oh yeah after surgery no direct eye contact with the sun which means have to wear sunnies ech time you go out). So now I'm evaluating all the blogs and i shall announce the winner soon...

final entry? or is there more????

Monday, November 10, 2008

FOOD FEST PARTICIPANTS (and still counting):

2 days to the closing date!!! you still have time to join....

for those undecided cyber chef, just join you have nothing to loose!(for GOD sake the entry is FREE and you'll be getting a price if you win )


Cooking Challenges...

i've been pondering about these 'cooking' or 'baking' challenges.... what i mean by this is that i sure that we all have these particular moments when our cooking didn't turn out just right? which probably due to our baking/cooking i do face these from time to time and most of the time i don't have the solution...

So here i am begging you all who know something tips or tricks that we can use in our kitchen please do tell'll help us all... when we could compile all the tips i'll make a special post for the contributed tips so that we can all share the how about that
? good idea huh?

anyway just the other day i was trying to make a jelly layers you know the decorative jelly... made that but i still didn't know how to make the layers stick together and stay that way!
this is what i've been told to do so far:-

  1. i should let the 1st layer cool a little then pour in a piping hot jelly on to it and repeat until i've finished my layers <-0--this didn't work for me
  2. i was told to scratch the layered surface then pour the following piping hot layer <- this makes more sense but still didn't work as well altho it does work when you're making kue talam (a tradisional malay/indonesian desserts)
and now i'm out of tips to does anybody out there knows how??

ok let me just jot down all the tips that i used and been told that comes to my mind :-
  1. Too much salt in any liquid bascied recipe: just add chuncks of potatoes they'll absorb the excessive salt.
  2. to center the egg yolk in a hard boil egg: when boiling water gives a gentle simmer add in the egg then stir it until the water simmers, when it starts to have that vigorus bubbles stop stiring and let it be for another 3 minutes or so. then turn off the heat take the boiled egg and dip it in an ice cold water or better yet let it cool in a fridge. then ready to cut & serve
  3. making brownies: its best not to sieve the flour as it'll give you the dense texture as you would in a brownie
  4. cookies: always add the flour last and do not over beat the dough to ensure crisp cookies.. i think it also applies to cake for some reason. this somehow avoid the cake to crack much and prevent it to be storgy (is that even a word?) and dry.
  5. Egg whites: to have that beautiful light and fluffy egg whites, add a teaspoon of white vinegar, vanilla essence, corn starch it'll make it last longer and fluff better.
oh btw, for the next food fest challenge...i may just have a sponsor...yeah i'm excited...but the challenge and rules may be tougher this time as the prize is worth cooking for!


Sunday, November 9, 2008


last friday we had sushi for dinner and chawanmushi and it turned out that my son and daughter loved it...they ate 2 cups of chawanmushi i supried at my daughter as she's only 7 today i thought of trying to make chawanmushi - a japanese savoury custard, i had a chat with my friend Ando and asked him the recipe which he then asked his mom. Its very easy to make only that you should watch over it as you don't want to over cook it!

now here's the recipe....

1tsp shoyu - japanese soy sauce or you can use light soy sauce
1tsp dashi - soup stock (i think its fish and kelp base)
3 eggs
2stick of crab stick
some cubed chicken breast
shitake mushroom sliced -* i use dried mushroom which i boil it to soften it and drain all its liquid otherwise it'll give a very strong taste and smell.
1 1/2 cups of water.

this is how you do it...

  1. beat eggs gently - avoid making bubbles set aside
  2. boil water then add shoyu and dashi
  3. once it starts to simmer add in the chicken meat, stir and let the chicken cook.
  4. then add the crabstick and mushroom. let it sit for a while to cool a little.
  5. once the stok is cooled strain it then add in the egg mixture. mix well.
  6. arrange remikins and put in the cooked chicken meat, mushroom and crab stick into each remikins.
  7. pour in the egg mixture then steam for 5-10 minutes or until custard set.
*this resipe makes about 8 servings if you're using small remikins....oishi desu ne~

Only in Kelantan...

Friday, October 24, 2008

sorry about the ugly picture, it was dark so the picture is also dark so i've editted it for clearer view...

Have you ever heard of Nasi Tumpang? I never seen it else where but Kelantan. it is rice packed in a cone-shaped banana leaf. A pack of Nasi Tumpang consists of an omelette, meat or chicken or fish floss, chicken or shrimp curry and sweet gravy. By the way it was packed i suppose it was meant for travellers or at least used to... even now we rarely see this nisi tumpang being sold in Kelantan. I must say its getting hard to find these days.

However i was told that the best Nasi Tumpang was in Pasir Hor,Kelantan but you need to buy them before 9am otherwise you'll be dissapointed! As you can see in the not so great picture that its in a con shape. Inside there's mashed or mushed rice...its a very soft rice compected with layers of other food like shrimp curry, fish floss, some omelette and sweet gravy... i love this nasi tumpang wanted to learn this but i dunno anyone who can teach me *SAD* the ingrediens are easy but the hard part is the packing it into a con shape ...

This is how the inside looks like, you can see layers of food...the floss the shrimp curry (the yellow stuff you see in the middle) and down the bottom its the omelette (its the pale yellow thingie)


Wednesday, October 22, 2008

This is great for tea time...we had this with a cup of coffee and it was oh so satisfying... you should try coz its easy to make
what you need...
31/2cups flour
1/2cups or castor sugar
1/2tsp salt
4tbsp soft butter
3/4tsp active dry yeast
11/4cups of milk
1/2tsp vanilla

This is how you do it:

  1. heat milk then stir in yeast and sugar, let it set/bubble for a while
  2. then mix all the remaining ingredients and blend in a mixer for about 5 minutes or until the dough is no longer stick to the bowl.
  3. Place the dough in an oiled bowl and let it rise for a bout 45minutes or until doubled.
  4. then lighlt flour the table surface and start rolling. simply cut the dough then fry until golden brown.
  5. sprinkle or dust with icing sugar, ready to serve
  • The dough is very soft so don't worry just work with it with a little bit of flour as you go along.
  • this recipe can be use for sticky bun recipe.
  • this doughnut recipe can be made earlier and kept frozen for future great is that??

Lunch @ mama dee dee's - Mutiara Damansara

Today i've decided to make a trip to Mutiara Damansara specifically to Mama Dee Dee's Restaurant for lunch. Its my Aunt's Restaurant, recently open for business since the 10th but i haven't had a chance to see the operational restaurant so today i've decided to do so and show some support.

It was raining when i arrive and the joint was still full (its was already almost 2pm at the time) i can't imagine how busy the restaurant is during peak hour. The restaurant is nicely done, clean and somewhat cozy...they even have wifi there (then again most cafes does - its a must have ;)). how's the food? oh don't get me was the food that drome me all the way from BANGI to MUTIARA DAMANSARA and that's like almost 1hr plus drive!! but it was worth it...wanna know why?? coz the chef is my AUNT! and she is and EXCELLENT COOK and i'm telling you the truth i'm not saying this coz she's my aunt but she really is a great cook. before the restaurant...(this was many many years before and until now) she would cook food like chicken rice, or Nasi Padang or Nasi Lemak and invite us for brunch and i wouldn't miss it for the world.

I remember...actual until today, when ever my mom called me and told me that mak long (my aunt) is inviting us for brunch (which she alway does) all of us would be excited coz we know that we'll have great food, and when ever we can't make it we'll be sad heck I'm sad and dissapointed everytime that happens. that is just how to discribe how good her food is. even their close friends wouln't miss the occassion if they're invited.

The food served is basically Sumateran Rice/ Nasi Sumatera which us the malays has adopt its taste and flavor and make it as their own. Somewhat similar to Hover in Kota Baru, Kelantan only better, cleaner, classier and modern. I had chicken and fried fish...i don't know the name of the dish (sorry) but i was hoping to eat the Sumateran Chicken curry but they're out... :(

They also do some catering but no delivery service provided, not just'll have to self pick up. From my previous entry i did mention that we had a dinner party...the main dish was all catered by Mama Dee Dee's and i'm telling you all my guest are pleased. Since my aunt is the Chef i guess it really is homecooked food right?

if you wanna go and have a try of my aunt's cooking here's the details of the restaurant.


2-1 JALAN PJU 7/16A
(near Mutiara Damansara police station @ Mutiara Homes)



11.30AM - 10.00PM


07.30AM - 4.00PM


You may also visit

This is how it looked like when i was there, still busy...
And that is Dee Dee the proud owner of Mama Dee Dee's
So many choices to choose from and they were all Yummy!
These are some of the food served there...

TunaPUFF miniTower

Wednesday, October 15, 2008

this is one of my menu for my last night dinner party...and its eazy to make too ;)

what you need:

Puff pastry - store bought its much easier! i can give you the recipe if you're REALLY in the mood of making puff pastry..but i'll have to make the diagram for that coz when it comes to puff pastry its not just the recipe but the technic of making it that will make your puff PUFF... i recon you to just buy...but if not leave me your email.

1 egg white

1 -2 can of flaked tuna in olive oil.
a pinch of salt
some mayonise
a dash of black pepper
some finely diced onions
1 tsp of finely chopped chilli

decorations: finely sliced chilli and parsley or coriender leaves.

how to do it:
for the puff need to cut a 3pcs of 2"x2" squares. cut a hole in the 2 of the puff using a cookie cutter. and leave the other one , that'll be the base. stack them gently and do not press. repeat for the others. then brush the pastry with egg whites wash. bake in pre heated oven at 200c. when done set a side.

for the fillings - mix all ingredients together.

To assemble - fill the tuna fillings in the hole of the puff pastry decorate it with the chilli and parsley.

Caramel Pudding Cake

This I have to give credits to yani from MYR. Its her recipe and its great to i highly recommend it! I made this for last night dinner party. the strawberry deco looks awful coz it was a last minute deco as i initially don't want to decorate it but when its done, it looks too plain for my liking. luckly i still have some leftover strawberries & kiwi but one problwm, i don't have any glaze so my mom she substitute the piping jelly with strawberry jem...the result is not as flattering...
the recipe you can check it here

Food fest participants list....

FOOD FEST PARTICIPANTS (and still counting):

for those undecided cyber chef, just join you have nothing to loose!(for GOD sake the entry is FREE and you'll be getting a price if you win )



since most people here are rather confused with the competition here are the rules again...


  1. Anyone can enter this competition so long that he/she have a foodie blog.
  2. One may submit as many entry as one please.
  3. One must together with the pictures submit the recipes and explain on how you do/make it from A-Z. the more detail your explanation, the better (this may increase your chance of winning)
  4. As for the recipe it need not be yours, you may 'borrow' recipes from the net or whomever but please state the source. However we encourage you to use your own recipe (this would mean creating your own recipe) but you may also borrow others recipe but 'tweak' or 'fine tune' the recipe to make your own. All of these will be considered as points for your creativity!
  5. The recipe also should be complete (DO NOT OMIT any ingredients when you've actually used it) the consequence is that not only you'll be disqualified but you'll give yourself a bad name (we wouldn't want that would we?)
  6. All participants MUST publish the competition logo together with the entry. You may resize it as you see fit.
  7. Participants MUST leave their URL at the organizer's comment box (doesn't matter which) in order for me to valuate your entry. and I will publish all of the participants URL so that visitors can vote their fave entry.
  8. The entry will be judge by YOUR CREATIVITY i.e:
  • The food presentation
  • The recipes as per clause 3.
  • Pictures...(this is important coz pictures speaks a thousand words so better take good pictures!)
DUE DATE for submitting your entry :- 12NOV'08

Apple Custard Crumble

Monday, October 13, 2008

The other day our family friends came to visit us, we had Nasi Dagang (Terengganu style) coz we ran out of nasi dagang rice so we had to use the regular rice and made it Terengganu style. Then i've made this great apple crumble with custard that you could serve with vanilla ice cream and its a superb way to end a lovely dinner...and it was a crowd pleaser too everyone was impressed (not just because of the taste but also the presentation) its was a simple dish but with great impact...what more can u ask??
You need... (makes 6)
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons vanilla custard powder
  • 1/2 cup caster sugar
  • 800g can pie apple
  • 1 cup plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 100g butter, softened
  • double thick cream, to serve


  1. Preheat oven to 180°C. Combine milk and vanilla in a saucepan. Bring to the boil over medium heat.
  2. Meanwhile, whisk 1 1/2 tablespoons custard powder, 2 tablespoons caster sugar and 2 tablespoons cold water in a heatproof bowl until smooth. Whisking constantly, pour in hot milk mixture in a thin stream. Return mixture to saucepan.
  3. Cook, whisking constantly, over medium heat until custard comes to the boil. Reduce heat to low. Stir for 3 minutes or until reduced slightly (this cooks out the raw custard powder flavour).
  4. Spoon apple into six 1-cup capacity dishes or one 6-cup capacity baking dish. Pour over warm custard.
  5. Combine flour, cinnamon, nutmeg, remaining custard powder and sugar in a bowl. Stir to combine. Add butter.Using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs. Scatter crumble over custard. Place on a baking tray bake for 30 minutes or until golden. Serve warm with cream or in my case vanilla ice cream *wink*

Decorative cuppies anyone??? ( can this be my entry? =p)

Sunday, October 12, 2008

The other day, my in laws had an Hari raya (Aid celebration) open house and i made these wonderful cuppies for them and for the eyes and taste buds of the guests to feast heheh~ and i have to say that i'm proud of my creations hehehe (am i boasting here?) *grins* to make these beautiful cuppies i had to wake up at 5am to decorate it and made the cuppies the night before otherwise my kids ...they just won't let me even go to the kitchen...*sighh*

and i just have to give creadits to my sister in law anis D, for the gorgeous picture (i can never get picture this beautiful just by using my camera phone) she's a medic studen but sure have talent for photography!
And it is just so happen that Hari Raya is also my father in law's i've made another batch of cuppies for that...

Food Fest winner??? - NEW COMPETITION

Thursday, October 9, 2008

been sometime i haven't updated this blog due to Raya.. and regarding the food fest winner, unfortunately..i have to declare that there's no winner due to technical problem ^_^ *sorry* mostly from my part why?:

  1. some complain that the due date it too short
  2. no enuf entries
so....i feel that its unfair to held a competition and yet with so much flaws...i'm sorry guys so to make it up to you i'll close this one and create another competition


THE THEME: CAKES AND BAKES (any type of cakes and bakes as long as its cake and anything thats have to be baked)
THE RULES & DETAILS: its all the same with the previous food fest competition...(refer the previous competition entry)
DUE DATE: end of this month!!!! <--- (this should gives ample time right?) any question...please ask at the shout out box.. and like wise if interested drop me a comment and leave me your URL... AND LET THE BEST COOK WINS!!!!

another new rule:
  • PLEASE COPY ANY PASTE THIS LOGO AT YOUR ENTRY!! any entry that have not paste the logo will be disqualified

Kuih Ketayap / Kuih Gulung

Saturday, September 27, 2008

this is one of the tradisional kuih / dessert. Rolled pancake with palm sugar coconut flakes filling. This recipe i got from Mat Gebu's blog <-- you can find it there under kuih muih. Thanx ya MG, everyone loves this kuih even those who never liked this sort of kuih loves it...the pancake texture is different than that of the store bought kuih.

so check the recipe out (i'm a tad bit lazy to re-type). Thanx again MG!

My attempt on making swiss roll - not successful

Tuesday, September 23, 2008

Have you ever tried making a cake and it didn't turned out just right...or lopsided or texture problem or any other problem that may rise when making a cake???

well don't ya worry...i occasionally have that problem, not always an excellent baker...especially when it comes to sponge the above...i was trying to make a swiss roll with fresh cream and strawberry bits... but everything went wrong and here's why...

  1. i used wrong baking tin which made it thinner and shorter than it supposed to be
  2. as for the filling, i forgot to add in gelatin so the fillings did not hold as it supposed to be
Taste wise; cake: surprisingly not bad only its kinda chewy and not too sweet for a cake (my son loves it so who cares) , fillings: regardless of the gelatin, its still taste good.

not too worry i shall make another attempt on making the swiss roll and this time i'll make it right!!!

Food Fest: Pertandingan Juadah Hari Raya...

Monday, September 22, 2008

I've been thinking...coz lately i've been browsing at Indonesian blogs and they have Indonesian foodie bloggers community and they do stuff i mean activities amongst themselves and i thought that's fun so i came out with this idea of a competition that we can do it once in awhile just for fun. but then the thing about competition is that you need a the question is SHOULD THE PRIZE BE PHYSICAL OR VIRTUAL? i honestly prefer to give physical prize but that will cost money but if its a virtual prize, then would it encourage people to enter the competition???

mmmm... yeah been thinking about that since yesterday...and i think we should give both physical n virtual Prize... so for starters i'll try to get the prize just to get the ball rolling...(and i'm feeling a tad bit generous) so here it is...

I cordially inviting all MALAYSIAN FOODIE BLOGGERS to join this competition starting from today 22/09/2008 and the judgement will be out by the 5thOctober08. The competition will be judge by:

  1. the food presentation
  2. the recipe
  3. creativity
theme: Juadah Hari Raya (this could be anything from desserts to main course)<-- so take this opportunity to cook during hari raya with the up most creativity snap some pictures and post it in your blog!!

To enter this competition:
Please leave your blog address at the comment box in this entry so that i may visit your blog...

The Prize:
I haven't figure it out just yet.. but it'll be something to do with kitchen ware...unless said otherwise.(mahal murah hadiah bergantung pada budget hehehe~ jangan marah)

So tunggu apa lagi...join la...!!!!

Black Forest Cake...

Thursday, September 18, 2008

made this for my Mom's birthday yesterday...Proud to say that i've made it from stretch...

Sponge Cake: (i make 2 sets) 9" pan
2eggs medium
110g self rising flour
15g cocoa powder
1tsp baking powder
125g caster sugar
125g soft margarine

  1. Place the margarine and sugar in a mixing bowl.
  2. Mix together with the wooden spoon, then beat for 2-3 minutes until light and fluffy, alternatively use electric mixer for about 1 minute.
  3. Add the eggs a little at a time, beating well after each addition until all the eggs has been incorporated and the mixture is soft and glossy
  4. Sift the flour and cocoa powder into the egg mixture and carefully fold it until all has been incorporated.
  5. Pour into a lined baking tin and bake at 160c for 30-35minutes or until done.
Black Forest Filling:

1 can of dark cherry
450g Rich's Topping Whipping Cream
Chocolate bar

Just Beat the whipping cream until mid stiff (this just means that just until it peaks, and DO NOT beat until it too STIFF), no sugar needed as its already sweetened.

To assemble:
  1. Take the cooled sponge cake and divide into 3 layers.
  2. Take some of the whipping cream spread them evenly with spatula.
  3. then scatter the dark cherries on it and sandwich them repeat to another layer.
  4. once assembled, use the whipping cream and cover the cake with it use a long spatula with the aid of some hot water to heat the spatula. this will help make the leveling easier and smoother.
  5. once done you can decorate it with grated chocolate and add the chocolate center piece in the middle of the cake. You can refer here on how to make the chocolate center piece/ chocolate modeling( )