This cake also can be eaten with gula melaka. Yum yum yummy!

Yesterday, again I baked this beautiful cuppies. It's so yummy & so easy to prepare. Actually was baking this to give to my husband office mates, as I know how they enjoyed all my bakes.

This time I am using the recipe from Sonia, Nasi Lemak Lover. There is just a slight different from the usual recipe I used by Kitchen Tigress, the amount of egg whites to prepare the meringue. And back in Hong Kong, it is very easy to get hold on the actual Hokkaido milk.

We are back in Hong Kong after 1 month holiday in Malaysia. On 2/8/2016, Hong Kong was hits by Typhoon Nida. Low laying areas were affected by flood. There are also a lot of landslides reported. Public transportations were also suspended. Living on the 21st floor, really makes us feel a bit creepy whenever we heard the sound of the strong wind, but Alhamdulillah everything is back to normal although we still need to take extra precautions as the weather is unpredictable.

While we are advised to stay indoor & with the cold weather, our stomach start to make their own orchestra. So, I decided to dig in our small kitchen to look for things to bake or cook, finally decided to make apam balik.

Recipe

130 gm all purpose flour
2 tbsp castor sugar
1/2 tsp soda bicarbonate
1/2 tsp instant yeast
1 egg
160 ml water
1 tsp vanilla essence
A drop of yellow colouring

Garnish

Ground peanut
Creamy sweet corn
Sugar
Butter
Chocolate chips/chocolate rice

Method

All purpose flour + castor sugar + soda bicarbonate + instant yeast, mix together in a bowl. Then add in an egg, mix again. Gradually add in water. Mix well using only hand whisk. Add vanilla essence & yellow colouring. Mix. Sieve your mixture to get a smooth batter. Cover your mixture & let it rest for 45 minutes.

Heat your non-stick pan. Pour about 1-2 scope (ladle) depending on your desired thickness. While the batter is cook, spread some sugar, ground peanuts, creamy sweet corn & butter or any other filling you prefer, such as chocolate chips or chocolate rice.



Then fold it & spread some butter & it is ready to be served.

I start cooking quite late. Every time I told my mother, I wanted to learn to cook, she will always chase me away from the kitchen. The reason is because I am the youngest girl & I have another four older sisters, hehehe. She always told me that at the moment my job is to study. I only manage to learn to cook at the age of 16 years old. I saved up my pocket money to buy magazines & cook books. My mother then realise my interest & starts encouraging me. She shared her recipes & tips. Bread pudding is another simple dessert that she shared with me.




Recipe

8 slices bread
2 cups water

3/4 cup sugar
5 eggs
1 tin evaporated milk
2 tsp vanilla essence
some black currant

Method

Tear the bread into small pieces & soak with 2 cups of water. Set aside.

Grease a 8" x 8" pan with some butter, set aside.

In another bowl, place sugar & eggs. Whisk until the sugar dissolve. Add in vanilla essence & evaporated milk. Mix well.

Then add in the soaked bread, discard the water (if not your bread pudding will be very soft). Mix it, then pour into your pan. Baked at 175 C for about 40 minutes or until the skewer comes out clean.

Its been a while I didn't updated my blog. Been spending a lot of time at the hospital. Alhamdulillah, everything is back to normal, just needed to take some medication & monitoring. Today decided to update about another favourite food of my family especially my two sons, Roti Jala & chicken curry.


The first time I made roti jala was using my late mother's recipe. She doesn't exactly has an exact measurement. Everything was based on her instinct (agak-agak). A simple recipe which uses all purpose flour, egg, turmeric powder, salt & water.

Nowadays, by searching in the internet through some of the blogs & posts, I have gathered some recipes & improvised my late mother's recipe. It tasted even better & it stays soft even after a long period after preparing.



Roti Jala

2 cups all purpose flour
1 cup fresh milk
3 tbsp corn oil
1 egg
1 tsp tumeric powder / yellow colouring
Salt
Water

Method

Place all ingredients in a bowl except water. Mix it. Gradually add in the water until the desired consistency. The batter should not be too thick or thin. Put the batter in a blender & blend it to get a smooth consistency.

Chicken Curry

Ingredients

1 chicken - cut into small pieces, wash & set aside
3 tbsp curry powder    ]
2 tbsp chilli powder    ]   Mix altogether to form a paste
1 tbsp fennel powder   ]
2 tbsp tamarind juice  ]
5 onions         }
3 garlic           } slice thinly
1 inch ginger  }
2 potatoes - cut
1 box coconut milk (I used Kara coconut milk)
Curry leaves
Salt
Water
Cooking oil
1 Cinnamon stick, 4 cardamom, 5 cloves & 1 star anise (my late mother called it 4 beradik)

Method

Heat about 5 tbsp cooking oil, then fry the cinnamon stick, cardamom, cloves & star anise, until fragrance. Then add in the finely slice onions, garlics & ginger, fry until brownish then add in the curry paste. Fry it until dry & add in the curry leaves.

After that put in the chicken, stir until it is half cook then add in the potatoes. Stir well then add in some water then the coconut milk. Let the curry simmer over medium heat. Add in some salt to taste. Gradually stir the curry & once the chicken is cook & potatoes are soft, off the heat & ready to be served with your Roti Jala. You can also eat it with rice.

Hokkaido Cupcakes are actually made using milk originated from Hokkaido, hence the namesake. But here in Kuantan, my hometown I couldn't get any Hokkaido milk, so my Hokkaido cupcakes are made with milk that is available & easy for me to purchase :0


Hokkaido Cupcakes
Recipe & reference: Kitchen Tigress Blog

Cake

45 gm egg yolks
20 gm castor sugar
35 gm corn oil
45 gm full cream milk
60 gm cake flour

135 gm egg whites
40 gm castor sugar

Filling

200 ml fresh dairy cream (chilled)
2 tbsp castor sugar
1/2 tsp vanilla essence

Garnish

Strawberry (any other fruits you desired)
Icing sugar / snow powder

Firstly, preheat oven at 165 C. Place the bowl for whisking the cream in the fridge.

To make cupcakes; whisk egg yolks & 20 gm castor sugar until pale & thick. Add corn oil. Whisk thoroughly. Add milk. Whisk thoroughly. Sift cake flour into the mixture. Whisk till just mixed. Set aside.

**I ran out of cake flour at home, so I decided to prepare my own cake flour. You only need all purpose flour & corn flour. For every 1 cup of all purpose flour, remove 2 tbsp of flour. Then add 2 tbsp of corn flour for every 1 cup of all purpose flour. Sift 5-6 times & it's ready-to-use cake flour.

In another clean bowl, whisk egg whites till thick. Gradually add in 40 gm of castor sugar & continue to whisk till firm peak stage.


Then fold the egg whites into the yolk mixture in 3 batches. Scrape down until bottom of the bowl & fold it until evenly mixed. Then tap on your kitchen top to release some of the bubbles.

Pour the batter into your cupcakes liner about 3/4 full. Bake in the oven till golden brown about 25 minutes. Remove to wire rack to cool down.

To make the filling; remove the bowl from the fridge. Place cream & sugar & whisk till cream is stiff. Add vanilla essence . Mix evenly. Transfer the cream into a piping bag fitted with nozzle. Insert the nozzle in the centre of the cupcakes. Squeeze just enough cream to slightly puff up the cupcakes. Rotate the cakes as you squeeze the cream. Chill till ready to serve.

Before serving, put a slice of strawberry (or any other fruits you desired) & dust with some icing sugar or snow powder.

Enjoy!

As salam & good evening!

After so long I wanted to have my own recipe blog, alhamdulillah today with the help of my dearest daughter, Shahira Atikah I am able to own one. Thank you so much daughter <3

So today, I shall share recipe of a favourite cake of my dearest husband & my late father, Steam Fruit Cake (Kek Kukus Buah-Buahan).



This recipe was adapted from one of my favourite blogger, Azlita Masam Manis.

Recipe

Ingredients A

300 gm castor sugar
250 gm butter
500 gm mixed fruits
50 ml hot water

Ingredients B

250 gm all purpose flour
2 tsp soda bicarbonate (10 gm)
1/2 tsp cream of tartar (3 gm)
1 tsp nutmeg powder (3 gm)

Ingredients C

1 tsp vanilla essence
3 eggs (grade A)

Method

Pour sugar into a pot & heat it. Let the sugar caramelised. Once the sugar has melted, pour in the hot water (please be extra careful). After that add in the butter, stir until butter melted then pour the mixed fruits. Bring it to boil using low fire. When it starts bubbling, off the fire & let it cool.

While waiting for our mixed fruits mixture to cool down, sieve the dry ingredients (all purpose flour, soda bicarbonate, cream of tartar & nutmeg powder). Then gradually fold in the dry ingredients into the mixed fruits mixture by using a spatula. Once it is well mix add in 1 tsp vanilla essence.

In a different bowl, whisk the eggs until foamy (you may also blend the eggs in a clean blender). Then, pour the eggs into the batter. Mix well. Pour the batter into a 8" x 8" pan which has been lined & greased with butter. Cover it with aluminium foil before steaming.

Make sure that the water is boil before we start steaming the cake. Also ensure that the water is enough as the cake should be steam for about 4 hours over medium heat. If after 4 hours, the cake is still un-cook, continue steaming. If the water is insufficient, add boiling water to the steamer to continue steaming.

Once the cake has been fully cook, let it cool down before taking it out of the steamer. Un-mould the cake when it is completely cool.

This cake can last for a long period. Keep the cake by wrapping it with cling wrap or aluminium foil & store in an airtight container in the fridge. The longer we keep the cake, it will be tastier.

Happy baking!