Food Fest winner??? - NEW COMPETITION

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

NEW FOOD FEST COMPETITON:

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!!!!

ATTENTION!
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

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 http://tiffinbiru.blogspot.com/ <-- 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

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 cake...like 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...

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 prize...so 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...

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.