Sunday, November 20, 2011

Fluffy Oatmeal Raisin Sandwich Cookies-inspired by Paula Deen

Today is my baking day. Manage to bake 8 choc banana square, 1 15x15 inch red velvet cake & this cutie:-
I watched Paula's best dishes on Ch 706 this afternoon. Sgt tempting nak buat this cookies. Lagipun it's about time to finish all bahan2 masa raya hari tu.

Original recipe taken from here:

CNP je recipe kat situ:

1 cup butter, at room temperature
1 1/4 cups firmly packed brown sugar (i used 3/4 cup - shud stick to original recipe or at least 1 cup)
1 large egg
1/4 cup milk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (omitted)
2 1/2 cups quick-cooking oats
1/2 cup raisins
Hot fudge sauce, as needed
Marshmallow creme, as needed (recommended: Fluff)
Preheat the oven to 350 degrees F. Lightly grease 2 or 3 baking sheets or line with silpats.
In a large bowl, beat the butter and brown sugar with an electric mixer until creamy. Add the egg and the milk and beat until combined.
In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add the dry ingredients to butter mixture, beating until incorporated. Stir in the oats and raisins. Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly. ( Mine is smaller, I'm using measurement spoon -1/2 teaspoon)
Bake until the cookies are lightly browned, about 11 to 13 minutes. Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely.
Spread a small dollop of the fudge on the inside of 6 cookies. Spread a large dollop of the marshmallow creme on the inside of another 6 cookies. Sandwich the cookies together and transfer to a serving platter.

Thursday, November 17, 2011

Mocha Macaron with nutella

Setelah lama mengeram telur, akhirnya menetas jugak! Paling best sebab telur tu jadi MACARON!!!
Ini percubaan kedua. 1st time was like 6 month ago. Lepas tu macam kena sumpah takut gila nak buat. Dah le i'm not really a fan of mac.. but since sgt teruja tgk rumah2 org yg dok tayang mac sana-sini, aku pun terjebak jugak!
This recipe taken from dailydelicious. Click here for more comprehensive step-by-step :

I used exactly the same recipe except I sub coffee extract with coffee essence (since nescafe pun takde kat rumah) and intsant coffee with cocoa powder. For filling i'm using nutella. Although tak le cantik sgt and puff terlebih, but still suka sbb nampak kaki.. hehehe!! Must try again this weekend using other recipe pulak. Maybe from Rima or Kitchenguardian.

Tuesday, June 14, 2011

Layali Hadramawt Parit Raja

Nasi arab in BP.. ni list menu..

Mine, chicken haneeth.

Sedap! Tp tak leh lawan Saba' kat cyberjaya tu.. especially serving size tu. Saba' lagi byk serving dia.

For those yg nak pergi, boleh terjah kat lokasi dorang ni: 40 & 41, Jalan Universiti 1, Taman Universiti, Parit Raja, Batu Pahat.

Kerepek Hunting @ Simpang Renggam

1st time sampai sini.. selalu beli kerepek kat Air Hitam. Tp asyik la dpt kerepek yg dah hapak.. sekali ada le kawan offer mkn kerepek yg dia beli kat Spg renggam. Tu yg teruja nak singgah masa trip ke southern april lepas.

Kat sini kawasan IKS kerepek. Ada small kilang as well as pusat jualan. Kitaorang singgah kat kilang ni. Memang sgt murah.. & siap bagi free kerepek lagi (which klu tak silap sekilo jugak le!)

Masa kat JB sempat jugak singgah beli popiah otak2 utk bawak balik. My fav is Mr Noh Otak2 JB.

Mee bandung, Rojak & Sate Rahmad Parit Yaani

Went there during my trip to BP last April. According to my friend, this place is famous with their satays & mee bandung. Instead of mee, i ordered meehoon for myself.
Not bad lah.. tp klu kurang manis lagi ok!

Rojak ni pun best jugak..

This time tengok je banner satay tu..

Thursday, February 10, 2011

8 essentials for authentic red velvet cake.

I wanted to bake this lovely cake for second time.. but am really tired tonight. So maybe have to wait till this weekend. Moreover, I need to replenish my cocoa powder & egg.

BTW, forund below article on yahoo. Good reference for my next red velvet cake ;-)
A couple of weeks ago, my friend Nicole Taylor did a segment on real Southern red velvet cake on her foodie radio show, Hot Grease. Nicole is a Southern girl, born and raised in Georgia, and she has some pretty strong opinions about authentic red velvet cake. She searched for the real thing in New York City and came to the stunning conclusion that red velvet here is just wrong, wrong, wrong!
Well, if the culinary capital of the nation can't get it right, does anyone north of the Mason-Dixon get it right? And what's getting lost in translation? What exactly goes into the quintessential red velvet cake?
Although red velvet cake has a mild chocolate flavor, it is not, by definition, a chocolate cake. Rather, it’s a devil's food cake that's made with cocoa, white vinegar, baking soda, and buttermilk. The deep red color comes from red food dye, and the cake is traditionally iced in rich cream cheese frosting. Legend has it that the cake was actually born in the North, at New York City's Waldorf-Astoria Hotel. But there's no question that regardless of its origins, it has become a Southern specialty.
Some bakers out there seem to think all they need is red batter and white frosting to make red velvet cake. Not so, says Nicole, who has eight rules for the truly authentic red velvet cake:
1. The cake must have some cocoa, but not too much because it is not a chocolate cake.
2. The cake must have red food coloring; beet juice does not add the right kind of red.
3. The cake must have cream cheese frosting.
4. There should be pecans. (This was news to me.)
5. You must use high-quality ingredients, including White Lily flour, a Southern specialty flour.
6. Precise measurements and meticulous attention to detail are key for this cake; therefore, it must be made in small, easy-to handle, family-sized batches. (Mass-produced batter just doesn't cut it. Sorry, large-scale bakeries.)7. You must use a hand-held electric mixer, not a stand mixer: Larger machines can over-mix the batter, which sometimes prevents the cake from rising properly.
8. Red velvet cake batter needs vegetable oil, not butter or shortening. Oil yields a very moist cake.
I've looked around for a recipe and was thrilled to discover this one, which incorporates all eight essentials for the perfect red velvet cake.
Paula Deen’s Red Velvet Cupcakes from Food Network
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

Saturday, January 29, 2011

Currant-lemon nib-almond-apricot roll

Baked these little cuties this morning. Will bring them to Pak Ndak's this afternoon.


Cake by arejue.

Sunday, January 23, 2011

Flat bread with Sambal tumis ikan bilis

Our breakfast this morning.
Sambal tumis ikan bilis & flat bread.

Copied frm my fb.

Flat bread in action. It's puffed while on the pan.
I jot down d ingredients for my future reference. Buat main agak2 je ;)
- 1 tsp dried yeast
- 1 1/2 tsp sugar
- 1/4 cup of fresh milk & warm water mixture
- 1 1/3 cup of flour
- a pinch of salth
- 1 tbs olive oil
- 1 tbs water roux
Make about 6, depending on size.

Roast Chicken & mutton with potato & carrot

Aku buat ni for our late lunch last thursday.. super-simple Mutton & chicken roasted with potato & carrot.

Thursday, January 20, 2011

Apple puff

Apple puff tk hidangan petang ni..

Port Weld's Tiger Prawn in Butter Sauce

Upload gambar dulu.. story nanti yek!

Cooked this last week. Baru realised aju bawak balik udang ni from Taiping. Here is the recipe

Port Weld Tiger Prawn in butter sauce (copied from my fb)
The recipe:
- For prawn (any size, mine is super-size!)
Sprinkle prawn with crushed black peper & salt (sikit je)
Panas kan minyak with about 1 tablespoon butter (in high flame)
Goreng d prawn sampai masak.. crispy ouside, juicy inside
Transfer into plate
- For butter sauce
Saute sliced onion, add chopped garlic, sliced cili padi & curry leaves
Add 1/2 cup water & 1 1/2 tbspoon oyster sauce- let it simmer
add 1/4 cup fresh/evaporated milk (maybe more klu suka lagi creamy)
Bila dah pekat sikit boleh letak garam (mine was not so thick), stir well & pour atas udang tu
Bon Appetit!