Monday, February 10, 2014

Every cloud has its silver lining....

Uishh... lamanya kak limah tak jenguk "rumah" nih. As usual, like other normal people.. alasannya... SIBUK. ..

Entah la.. apa yang sibuk sangat sampai tak dan nak jenguk "rumah" sendri pun.. tak tau la.. (betul ker ayat I nih..baca la with ur own intonation).

Sibuk.. tapi melawat ke "rumah" orang rajin plak. Memang human nature kot... MALAS nak mengemas... rasanya ramai lagi kot ada penyakit macam I nih... (nak jugak salahkan orang.. hehhe)

Lepas nih, I berazam nak update satu minggu satu kali.. perghhh.... macam sure ja.... Banyak story-mory nak disampaikan nih. (Cita-cita nak jadi anchor lady dulu..tapi tak kesampaian... hehehhe... hormon tinggi ngan hormon lawa tak cukup..)

Baru perasan, my last post was 2 years ago... hahhahaha.. 2 tahun sekali....

Semoga azam kali nih berjaya. Amin.

I letak sekali doa untuk menghindari penyakit MALAS, SEDIH, DUKACITA dan HUTANG...

“Ya Allah, aku berlindung kepada-Mu daripada perasaan risau dan sedih, aku berlindung kepada-Mu dari sifat lemah dan malas, aku berlindung kepada-Mu daripada sifat takut dan lokek, aku berlindung kepada-Mu daripada tekanan hutang dan kezaliman manusia.” (HR Abu Dawud)
P/S: Sorry.. cerita terkeluar tajuk...

Friday, August 3, 2012

Steamed pumpkin wrapped in banana leaves (Lepat Labu)

I like pumpkin..Have I ever told u that...?  I do not know is it the taste or the bright  yellow colour that i like soo much about this veggie. I will normally bake a pumpkin cake out of it but when I saw a photo of wrap pumpkin at Dari Dapur D'Aleen Persona I decided to give it a try. All the while I thought making a Malay traditonal kuih is hard and tedious and I was totally wrong. My first attempt turned out good but less sweetness because I misread the recipe. The recipe calls for 1/4 cup of sugar (+ 3 table spoons) and my eyes captured only no. 3. Luckily 3 tbsp only, I cannot imagine if I put 3 cups of sugar in a 450g pumpkin batter. Mau kena potong kaki... ishh.. ngeri. The original lepat labu should be wrapped in banana leaves however I used aluminium foil instead. Here in Perth, you can buy banana leaves in Asian grocery at AUD10 for a kilogram. I made a slight changes for this recipe.

Steamed pumpkin wrapped in banana leaves (Lepat Labu)
by : Aleen

I make half of the recipe and make enough 18pcs

1/2 pumpkin (appx 1kg) - cleaned and diced
   2 cups plain flour
1/2 cup cornflour  (I used rice flour)
1/4 cup sugar (Aleen add 3 tbsp extra) (I used 3 tbsp.. hehhehe..blame my eyes)
1/2 tsp salt
I added 1/4 cup of coconut milk whilst Aleen advised not to add extra liquid

Banana leaves for wrapping

Grated white coconut from 1/2 coconut
(I used shredded coconut mix with a pinch of salt. Then I steamed it to soften the coconut)

How to:

  1. Boil the pumpkin untill tender. Then mash it while it hot. Put aside and let it cool to room temperature.
  2. In another bowl add all the dry ingredients and mix well.
  3. Then add the dry ingredient into the mashed pumpkin. Mix well untill all the dry ingredient is incoporated.
  4. Add in the coconut milk. Stir to combine. If the batter is runny add more plain flour, approximately 1 tbsp at a time. 
  5.  Spread a tablespoonful of mashed pumpkin on to the banana leaves
  6.  Put the coconut filling
  7. Wrap nicely the banana leaves and steam for 15-20 minutes.

Thursday, July 19, 2012

When Macawrongs hit the day

Last week I was so crazy about macarons. I was succeed on my first attempt which I made last year winter. Hahahhah... So long huh... Honestly, from my first taste of macaron I find they are too sweet for me. However, I do not know what has gone wrong with me last week. I baked batches of macarons in a day but it was not turned right. I am not giving up so I bake again the next day, and again failed to get a nice macaron. By end of the week I have a loads of macawrongs which I do not know what to do. None of us like the sweetness of the macawrongs except for Harris. 
Here are my versions of macawrongs.


pretty smooth face but feetless...

cracky face and feetless...

finally, the macawrongs puffed but with cracky face and feetless...

Sunday, July 1, 2012

A happiness in a bowl and a wedding story...

Yesterday was my cousin's big day. Congratulations Abg Long, may Allah bless you with happiness along your marriage journey. From the several photos in my fb I knew it was a very very very happy day for you and all of our families members. Everyone seems enjoying every moments of the day. Congrulations again and hope I won't miss the next wedding event. Hmm... siapa yek..

Although I am far away but I don`t want to be left to celebrate this happy day. Thus, with all the joy I have made this superb yummilicous dessert for the bride and groom. Unfortunately, because we are apart so I have to finish it all on behalf of you. Heheheheh.......

It is not easy for me to make this dessert as it has been long in a wish-to-do list and at last I had pull myself together to make this beautiful and delicious dessert. This dessert was inspired from my favourite blog, Kak Ita Masam Manis. Thank you Kak Ita for the easy-to-follow-step-by-step instructions. Her chocolate bowls far better than mine. However, I did make a slight changes for the filling instead of tiramisu I filled with black forest cake.

Chocolate Bowl

by: Chef Amer
reference : Masam Manis

300gm milk chocolate compound       (I used dark chocolate)
50gm white chocolate compound for marbleized effect  (I omitted due to no stock)
The chocolate amount is depend on how many chocolate bowl you want.

Chocolate melting methods
Bring a small quantity of water to the boil in a saucepan. Then remove  from the heat and place a bowl with chocolate compounds firmly on top. Make sure the bowl containing the chocolate does not come into contact with the hot water. To fasten the melting process, the chocolate compound can be chopped into small pieces. Stir the chocolate compounds until melted.
(My "malas" version - for those who has a microwave you can use this advanced technology to melt your chocolate with hassle free. Microwave uncovered chocolate compound on medium (50%) for 30 seconds, stir. Repeat process until all the chocolates have melted. Please be careful not to overheating the chocolate.)

Blow up few balloons and grease oil on half part of the balloon.
Pipe a line of white chocolate on the milk chocolate in a bowl. (I didn't do it)
Dip halfway of the balloon which is the oily part in the chocolate and slowly swirl the balloon to make it looks like flower petals. (I tried to achieve this but luck was not in my side so I did my way.. hehehe)
Then place it on the baking paper lined tray. Then put them in the fridge to harden for 5-10mins. (I just left them at room temperature as now it is winter) 
After the chocolate is completely harden, deflate the balloon with a knife or any sharp pointed object.
And carefully remove the balloon away from the bowl.

Black Forest Cake

1. Chocolate sponge cake

by: resepi bonda

37g butter (melted)
8g cocoa powder
3 eggs (grade A)
37ml water
1 tsp ovallete
1 tsp chocolate emulco
137g sponge mix flour (I always use Optima brand)


Place all the ingredients except melted butter in a bowl. Beat the mixture at high speed about 8-10 minutes until thick and pale and tripled in volume. Stop the mixer and fold through the melted butter. Make sure all the melted butter is well incorporated with the batter. Pour the mixture into the 7" round pan and bake for 35 minutes or until cook.

2. Cream

250g whipping cream (I used diary whipping cream)
100g icing sugar 


Combine whipping cream and sugar in a bowl and beat at high speed until stiff peaks form. Be careful not to overbeat.

3. Cherry filling ("malas" version)

Fresh cherries or canned cherries
Tartar powder or lemon juice

Put all the ingredients in a saucepan. Cook over low heat until thickened. Constantly stir to avoid lumpiness.

How to assemble

1. Split the sponge cake into 3 layers. Then cut each layer into small pieces that can fit in the chocolate bowl.
2.  Put small amout of cherry filling in the chocolate bowl.
3.  Then spread cream on top of the cherry filling.
4.  Layer small piece of the sponge cake on the cream.
5.  Repeat layers of cherry filling and cream.
6.  Decorate top of the layer as you wish.
7.  Voila........ it is eating time. 

Wednesday, June 27, 2012

Syameel The Knight

Made this Mike the knight cake for Aida's son, Syameel some time ago. I got to know her from a friend, kak Rozie who had introduced my cake to her. Those figurines caused me few sleep less nights. Hheheheh... Enjoy the pixs... is a rainbow cake
 I was so excited when I make this cake. Actually she wanted a plain butter cake with chocolate cream. I did bake as per requested but my two boys had totally finished it before the cake has a chance to cool down. Feeling guilty towards her caused me the reason to bake this rainbow cake. Lucky her....

Saturday, June 16, 2012

Baked potato with meat/poultry filling

Dah.. Stop being sad and useless for a while. Put aside this negative feeling coz God knows what is best for us.


I long to share one of my favourite dish which was from my mom. She called it Baked Potato but I think it is more to a pie, Shepherd pie may be.

(actually I don't have any specific recipe for the filling. I just use whatever stored in the frigde) 
Ayam/Beef  ( dipotong dadu atau minced)- kekadang saya guna jer leftovers
Mixed veggie (carrot, pea, corn)
Celery  (dipotong dadu)
Curry powder 

Masak mengikut citarasa sendiri atau seperti inti karipap. Pendek kata.. IKUT SUKA HATI.....

Topping (mashed potato)

3-6 Potatoes (boil and mash)
1 egg
1/2 cup milk/cream
2 tbsp all-purpose flour
Pinch of salt and blackpepper

Once the mashed potato cold, add in egg. 
Then pour in the milk little by little and beat until fluffy. Finally the flour. No need to use hand mixer just a wooden spatula will do.
Strain the mixture to avoid a lumpy texture (kalau rajin la.., if not, make use the blender.. senang cerita)
Add salt and black pepper to taste.

1. Preheat oven to 180C
2. Slightly grease the baking pan with butter.
3. Pour half of the mashed potato into the baking pan.
4. Then pour all the meat filling on top of the mashed potato.
5. Lastly cover the meat filling with the mashed potato remain.
6. For a nice appearance garnish the top layer with egg or milk.

Tip: Nak lagi sedap, spread some cheese in between the layers.... yummy..yummy..

Wednesday, June 13, 2012

Semangat yang hilang..

 (this isn't Coles promotion..kay)
Pernah tak rasa DOWN (bukan sindrom down tu yer)... yang amat sangat..?

It has been sooo longgg since I got this kinda of mixed feeling. Lama dah.. but clueless, truly I am.
Makin lama simpan makin parah.. tapi tak buat apa-apa pun, just hanging on the air. Macam teratai..
naik ke atas tak sampai ke langit, turun ke bawah tak sampai ke dasar..

Conclusion : Bersabar and pray to Him for a better tomorrow..