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.