Black Forest Cake...

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( http://sugarcraft101.blogspot.com/2008/09/chocolate-modeling-pt2.html. )

Kuih Bakar Bijan

I'm not sure about the origin of this kuih but as i remember it is one of the staple kuih in Kelantan, my hometown ^_^ together with Lompat Tikam, Akok, and most of the kuih made out of glutinous rice...(correct me if i'm wrong) this is because Kelantan has alot of the Siam's influence therefour the food is more or less the same...altho' the Kelantanese food tends to be sweet even in their savory food...yeah i know wierd...like my dad whenever he eats chicken curry he'll add sugar God know why...but i don't...probably because i was not raised in Kelantan, maybe...

So here's the recipe (makes about 4pcs):
250ml thick coconut milk
250g sugar
250 flour
250ml water
200ml Pandan juice(air pandan)/screwpine leaves
1/4tsp salt
3 eggs gred B/medium
4tbs ghee
4tbs sesame seeds

Preheat Oven and the kuih mold at 180c. When heated add in 1 tbs of ghee to each molds to gether with the sesame seeds (1tbs/mold). then continue heating, let the sesame seeds brown abit. Add all and mix well then blend the mixture to ensure smooth texture.
Then when the sesame seeds are nicely browned pour in the mixture and bake for about 45minutes or until done. Remove from oven and let it set, then ready to serve.

Fantacy Seascape Jelly

This is such a beautiful jelly to make and it taste great too. I think i'll make this as one of my dessert for Aid celebration...
For Colorful Layer:
30g Hoen Kwee flour
60g sugar
100ml coconut milk
200ml water
1/8tsp salt

1. Bring above ingredient to boil, stiring at all times. Once it come to highboiling point, turn off heat. divide mixture into 3 portion. color each portion with your favorite color. pipe it in a ice cold water to prevent sticking. Remove the color strips once it has set.

Bottom Layer (A):
Translucent layer 1
31/2tsp jelly powder
160g sugar
800ml water
2 pandan leaves knotted/screwpine leaves

1. Bring above ingredients to boil, discard the pandan leaves. divide mixture to 2 portion,
2. pour in the 9" jelly round mold (i use bunt cake pan)
3. arrange the colored strips and let jelly partially set...(so that the layers will stick together)
   
4. next pour in the 2nd portion and arrange the sea coconut pulps and leave it to set(partially)

Upper Layer:
21/2tsp jelly powder
100g sugar
100ml coconut milk
350ml water
2 pandan leaves /screwpine leaves
1/4tsp salt

- Bring to boil and pour into the above jelly. let it set and serve chilled.

Onde Onde Fever

This is how the onde onde look like...unfortunately i didn't take the kuih bakar and the kuih cantik manis as i was too busy ....*sigh~*

I feel like i'm going to be sick again...*groans*Today my maid and I made over 300pcs and i lost count of onde onde (but we had a total of 70 pcks; 12pcs/pack)...you're wondering why?*weak smile* someone asked me if i can make onde onde and i said yes, then she said she wanted 70packs or 12pcs. again i said yes...(me and my BIG mouth) actually she's one of my regular customer so its hard to say no...besides she fell in love with my onde onde last year when she came to my Kenduri Kesyukuran (yeaaa coz my onde onde have flavours original, yam and rose) and called Onde onde Kemboja/Chelin (argh long story) so this year she wanted the onde onde la and as for me i have the BIG mouth and said yes...

you have no idea how tiring it is and i don't have help coz my maid have to take care of my son and baby...so i basically have to do it all by myself...now my legs feels like its going to fall apart (coz been standing to long) and my arm hurs like madness...but i still try to write this blog (that amaze me myself) She also ordered Kuih Bakar 30pcs and kuih cantik manis 30trays...and i started baking and 'gentel gentel'(ball rolling for the ond onde) from 4am (ye time sahur aku dah start menggentel klu tak tak sempat) i've managed to finish everything just in the nick of time around 4pm then the pickup guy came after that i snooze away....until break fast which i only drink syrup then continue snoozing and now i'm awak and feeling the 'love' boy i wish i can have a body massage right now!

I used to take big orders like this but now i just don't have enough helpers (coz my maid have to take care of the kids) I should've known my limits...lucky for me the money is good so i guess its worth it...

Quiche

Quiche (sebut dia kish) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat,vegetables or cheese are often added to the egg mixture before the quiche is baked (source: wikipedia).... and best of all its great for breakfast ;) !

I've made this coz i have a lot of chicken leftovers from yesterday roasted chicken which my hubby don't feel like eating (he never really eat the same thing twice) *roll eyes* yeah i know fussy! so thats why i made this lovely quiche which he ate more than half of 'em (he didn't know that its from the leftovers hahaha~) *grins*


What you need:
instant Pie crust
5pcs swiss mushroom (you can use canned mushroom) - sliced
chicken meat leftovers
3eggs
1/4 carrot diced finely
some corriender leves chopped
1 small box whipping cream
some cheddar and mozarella cheese *optional but it taste better with it ;)
1clove garlic - chopped
salt and pepper to taste
olive oil for frying

How you do it:

1. Roll your pastry crust and fit it on to your pie pan. remember to prick the crust then bake it at 220c. for 15minutes then remove from oven let it cool slightly.
   
2. heat the oil and fry the garlic until fragrant.
3. then add in the mushroom, chicken, corriender leaves and carrots. salt and pepper to taste. set aside
   
4. tehn in a bowl, mix in the whipping cream and eggs.
5. season it with salt and pappers
6. spread the mushroom mixture on the pie crust evenly then pour in the egg mixture
7. reduce the heat to 200c and bake until slightly golden or until the eggs mixture frims up.
   

Nyonya - Cutie Chilled Kuih (Cantik Manis)

Today i have the urge on making my own Nyonya kuih. And this came to mind coz its the easiest to make...trust me...This Cantik Manis kuih is i supposed a hybrid between a kuih and jelly (my hubby said its just jelly) its not exactly jelly coz we do not use any jelly powder yet the texture is somewhat colse to jelly...odd huh?if you don't know what i'm trying to say...you'll just have to try and make them and see for yourself...

What you need:
(A)
80g Indonesian Hoen Kwee flour (buy white variety)
110g caster sugar
200ml concentrated coconut milk
600ml water
1/4tsp salt

To make colored dice:
100g water chestnuts
100g tapioca flour
a drop for 3 of your fave colorings.

This is how you do it:

1. Dice the water chestnut and divide into 3parts
2. color each part with your fave colorings and leave it for 30 mins to allow color to set.
3. Coat no.(1) with tapioca flour and plunge it into a boiling hot water. (i didn't have tapioca flour so i use corn flour it does give the same effect but not as nice looking)
4. Once it floats, remove them and place them in a ice cold water
   
5. Combine ingredient (A). mix well, and make sure there's no lump. transfer it into a non stick pot and cook until the mixture thickens. Remove from heat
6. Drain the colored dice and add them in (A). Arrange several molds and pour it them let them set and keep chilled until serve.

See told ya its easy...but my regret is not having the tapioca flour *sob sob* but it still taste great! the richness of the sweeten coconut mixture and the tenderness of the water chestnut just makes my mouth waters yummmmmmmm~

Pineapple Tart / Tart Nanas Bungkus

This is my first time making these and i must say it does turned out well! *ponder* actually i wanted to do the rolled pineapple tart but i didn't know how...tried but it didn't turned out right so i made this type. The recipe i got from my mom's recipe collection book which she loves so much...where she got the recipe? highly likely from her friends...

so here's the recipe:
What you need for the pastry:
200g flour
20g custard powder
150g unsalted butter

=> mix all the ingredients until it forms a soft dough. let it rest for 10 minutes then you can start making the tart.

What you need for the filling:
1 pineapple (pick one that's young and almost ripe)
1cup sugar
1 screwpine leave
1inch cinnamon stick
5pcs of clove

this is how you make em:

1. grate the pineapple.
2. cook the pineapple (do not drain the pineapple) in a medium heat until dried
3. add in the sugar, screw pine and spices.
4. stir occasionally, cook until the pineapple jam became thick and rather glossy.
5. set a side to cool.
6. the right consistency is when you can make a small ball out of the pineapple jem.

assemble:
take a teaspoon of the dough press with your hands making a disk then put the jem ball in the centre, close it gently. roll into a ball then shape it oblong or like the alien face then you cut the surface to make the thorny effect then brush egg wash on top of it. simple! Now you try..;)