Monday, November 5, 2012

Milo Ice Blended



Blend ice till smooth. Add milk/whipping cream. Add sugar to taste and powdered Milo.

Add some water, and blend it again to ensure it mix well.

Pour into glasses.

Ready to be serve.


Yummy pancake



Stir in a cup of milk, with a cup of white flour and an egg/two eggs.

Simply blend it.

Cook over small fire.

Garnish with honey & a small piece of butter or melted chocolates/nutella :)



Kiwi Jelly



I made this last Raya Qurban.

The seaweed & sugar were boiled in a pot of water till it dissolved.

Peel off kiwi skin and blend it. Add some milk/whipping cream and mix it.

Pour in the dissolved seaweed & sugar into the kiwi mixture.

Shake well and pour it in the casing.

Let it set till it harden before refrigerating it.

Telur Dadar



Another simple dish.

Two eggs beaten lightly, add sliced potatoes, capsicum, sliced red onion / holland onion, salt & black pepper & spring onion. Add some chicken seasoning to taste (this one is up to you)

Cook over small fire. Toss over for thorough cooking.

You're done :)

Simple BBQ Chicken


 

What makes a good cook?

I'm not a good cook, I just cook anything that I have in my fridge. Be it chicken, vegetables.

As simple as this dish can be, it only consisted of:
Potatoes
Tomato
Green beans
& chicken with had been marinated with BBQ Sauce

The chicken were cooked in an oven. It was marinated with BBQ Sauce

And for potatoes, it was baked with slices of onions, salt, black pepper and some oregano which had been sitting on the shelf all these years which I'd lost count of.

The green beans & tomatoes were cut, and complemented the dish.




Tuesday, October 2, 2012

Pavlova


I made this!



Pantang larang yang perlu diikuti:
1. Bekas untuk pukul telur dan gula mesti kering
2. Masukkan gula satu sudu demi satu sudu
3. Sila beli heavy whipping cream bukan whipping cream
4. Lapik bekas dengan kertas/alas supaya senang hendak tarik pavlova keluar dari bekas.


Pavlova Recipe:
4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
           Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar (or to taste)
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Pavlova: Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 
Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Serves 6 to 8.
Read more: http://www.joyofbaking.com/Pavlova

Monday, July 30, 2012

Puding Karamel Kak Elin


Recipe by Kak Elin

Mine doesn't turn out as nice as this, (well presented) but it certainly is one of my children's favourite this Ramadhan

Source: Link

Bahan-bahan:

Telur 4 biji
Gula 4 sudu besar
Susu ideal (or anything) 1 tin (you can substitute this with milk, but add more sugar with it)
Vanilla esen 1 tutup
A pinch of salt.

Method:

Pukul telur guna garfu aja, add gula, susu,vanilla and garam….then bila nk tuang dlm bekas nak kukus yg dah buat gula hangus tapis adunan tuh  (alternate method: I blended all the ingredients)

Untuk buat gula hangus…I use 4 sudu gula masak atas api slow..bila dah cair and turn caramellish, tutup api and tuang air ½ cawan..nanti dia meletup-letup..takpe masak balik n tuang dlm bekas nak kukus.. Bila kukus api sederhana yer…