Thursday, February 4, 2016

Red Velvet Cupcake


As salam and good morning to my viewers. 

Today, I would like to share a recipe from the best baker in Singapore; Puan Rima. Here is the original link to her website http://bisousatoi.blogspot.com/2011/01/i-see-red-all-week-long.html
She shared so many wonderful recipes. Thank you so much Puan Rima. 

One of my favourite recipe is the red velvet cupcake - originally the recipe is for red velvet cake, but I did a few changes to the recipe according to what I have and it turned out great!






Ingredients
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red food colouring
1/4 cup soft unsalted butter - 57g
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk – (1/2 cup whole milk plus 1/2 tbsp Heinz distilled vinegar, let sit for 10 minutes before use)
1/2 tsp vinegar - I used Heinz apple cider vinegar
1/2 tsp baking soda

Cream cheese frosting
125g cream cheese
50g unsalted butter
110g powdered sugar - i reduced it to 80g
2 tbsp of lemon juice

Method
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water).
3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended.
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into the cupcake casing and bake it for 40mins or until cooked.
6. Let cool on wire rack.
7. Once cool, piped the cream cheese filling and chill for a few hours.

Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add lemon juice, stir through with a spatula.


Wednesday, February 3, 2016

Sardine fried rice


As salam and a very good day to all my viewers.

Today, I would like to share my very own recipe. Who knows that something come inside this can, can be very delicious. This is the sardine that I used. 



Here is the photo of my fried rice. 





Here is the recipe:

Ingredients:

4-5 cups of cold rice (break the lump)
1 big red onion (sliced thinly)
1-2 tbsp chili paste
10-12 pieces of long beans (cut into 1cm long)
¼ of purple cabbage (sliced thinly)
2-3 pieces of sardine (crushed)
2-3 tsp of ground garlic
salt
oil

Methods:
1. Sautéed the red onion until soft.
2. Add in garlic powder and chili paste and cooked for 2-4 minutes.
3. Add in sardine and mixed well.
4. Add in the vegetables and cooked until the vegetable half done.
5. Add in rice and mix well.
6. Season the rice with salt and pepper accordingly.
7. Served.




Tuesday, February 2, 2016

Lime Curd


 As salam and good day to my viewers.

I made this lime curd while ago. It was my 1st time making it and it turn out superb. The recipe is so simple and easy to follow. The lime curd is amazing.  I just used local green lemon that available in the market and you can use any lime available for you but the best lime should be the key lime.

Thanks to the owner of http://www.alaskafromscratch.com/2013/03/06/key-lime-curd/ for sharing the lovely recipe.



Adapted from [Williams-Sonoma|http://www.williams-sonoma.com/recipe/coconut-cupcakes-with-lime-curd-filling.html?cm_src=RECIPESEARCH].

Yields: About 1 cup of curd
Ingredients:
3 eggs
3/4 cup sugar
1/4 cup key lime juice, freshly squeezed
1 teaspoon key lime zest
1 tiny drop Wilton Leaf Green food coloring gel (optional)
4 tablespoons butter

Methods:

1. In a saucepan, whisk together the eggs and sugar until well combined. 2. Whisk in the key lime juice, zest, and gel food coloring (I used the tiniest tip of a toothpick of gel, just to give the curd a subtle green tint. Completely optional. If you don't use, the curd will be a creamy yellow with flecks of green from the zest).
3. Turn the heat on to medium low and stir the mixture briskly and constantly until warmed through.
4. Add the butter a little at a time until it melts into the mixture and becomes smooth.
5. Continue cooking and stirring until the curd begins to thicken and coat the spoon.
6. Pour the curd through a fine mesh sieve to strain.
7. Pour curd into a jar or other tightly sealed container and refrigerate up to two weeks.

8. Spread onto scones or biscuits or use as a filling for [desserts|http://alaskascratch.wpengine.com/2012/04/28/mini-lemon-meringues/] or donuts.



Orange Cupcakes

As salam and good day everyone...

Sorry for the delay. I have been busy lately. Here is a recipe that never failed me. Easy, simple and delicious. Do try.... I cannot remember which website, but the recipe is definitely not mine. :) Thank you to the owner for sharing such a lovely recipe. 



Cupcakes

½ cup butter (I used margerine)
¾ cup sugar ( I used 1/2 cup and 1 tbsp)
Zest of 2 oranges
2 eggs
½ teaspoon vanilla
½ teaspoon orange oil ( I avoid)
1 ½ cups flour
2 teaspoons baking powder
Pinch of salt
¼ cup milk
¼ cup orange juice
6 oranges, halved cored (12 skins) ( I avoid)

Icing

1 package cream cheese (such as Philadelphia)
2 tablespoons butter
2 tablespoons orange juice concentrate
½ teaspoon vanilla
1 ½ to 2 cups sugar (or more to taste)
Orange peel, flake colored sugar, etc..(Optional)
For cupcakes In a bowl, mix the flour, baking powder and salt and set aside. In a large bowl, beat butter, sugar and orange zest until creamy, about 3 minutes. Add vanilla, orange oil if used and eggs one at a time, beating one minute after each addition. Add dry ingredients to wet ingredients in three stages, alternating with the milk and orange juice taking care to begin and end with the dry ingredients. Divide all also within 12 orange peels cored and raised in the cavities of a muffin pan. Bake on center rack at 350 ° for 20 to 25 minutes or until toothpick inserted in center of a cupcake comes out clean. Unmold and cool completely before frosting. For ice Beat cream cheese and butter until smooth and creamy, about 5 minutes. Add orange juice concentrate and vanilla and beat well again. Add the icing sugar a little at a time, until desired consistency. Frost the cupcakes with a spatula or pocket socket and garnish with orange peel, flake colored sugar, candy or other tas


Wednesday, January 27, 2016

Sambal ikan bilis Syahani

As salam and good day everyone.

Today I would like to share my sambal recipe with all of you. Sambal is a common condiment that be eaten with rice or nasi lemak (famous breakfast dish in Malaysia). There are a lot of ways to prepare sambal and this is my way of making it. 





Sambal Ikan Bilis Syahani

Ingredients:

1 kg Bombay Onion (big red onion) - 800 gm blended and 200gm sliced thinly
200 gm cili kering (dried chillies) - boiled until soft, drained and blended
150 gm ikan bilis (dried anchovies) - washed and drained
Gula anau or gula melaka (brown sugar)
Coconut milk
Tamarind juice
Salt
Cooking oil

Methods:
1. Put in some oil in a wok then cooked the blended onion until almost caramelised.
2. Put in the blended chillies, some sugar, salt and 5 tablespoon of tamarind juice.
3. Cooked until the colour turned dark red.
4. Add in the dried anchovies, 5-7 tablespoons of coconut milk and sliced onion.
5. Cooked well and taste the sambal. Sambal must taste sweet, hot, sour and salty. If you taste all 4 then it is done. Or else adjust the taste until you can taste all 4 flavours.

Please leave questions in the comment box. Thank you.











Monday, January 25, 2016

All American Cupcake


Another good recipe to kept in the recipe book. This recipe is by Chef Wan. 



All American Cupcake – Recipe by Chef Wan

Ingredients:
230gm butter unsalted
300gm castor sugar
2tsp vanilla essence
3 eggs
½ cup cocoa powder
1 cup hot water
235gm all purpose flour or cake flour
1 tbsp baking powder
¾ tsp salt
½ cup walnut – chopped (optional)
Methods:
1. Preheat oven 170C
2. Beat butter and sugar until light and fluffy
3. Add vanilla essence and eggs one at a time
4. Mix cocoa powder with hot water and mix well
5. Sift flour, baking powder and salt together – set aside
6. Add flour and cocoa mixture into the butter mixture – add them alternately
7. Add walnut and mix well (optional)
8. Pour batter into the paper cup and bake for 15-20 minute (until nicely cook)
9. Cool on wire rack

Chocolate Ganache – Recipe by Chef Wan
Ingredients:
150gm cooking chocolate – chopped
3 tbsp heavy cream
3 tbsp unsalted butter
Methods:
1. Mix all ingredients and mix well using double boiler.
2. Let it cool and pour on your cupcakes.


Congo Bar

Assalammualaikum and good day to my viewers. 

I will start updating my blog as requested by friends. Hope everyone will benefits from it. Most recipes are tried and tested by me. :)





CONGO BARS
by: Rima

Ingredients
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
2/3 cup butter, softened - I used 150g Anchor brand butter
1 lb. light brown sugar (Oh my and thank you!) - I used 320g
3 eggs
1 tsp vanilla
11.5 ounce package milk chocolate chips - I used 250g chopped valrhona (55%)
1 cup chopped pecans (optional) - I didnt use.. dont feel like it

By mixer
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

By hand
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 170C for 30 minutes or until top is golden brown. Make sure you don’t over bake!