Saturday, February 27, 2016

Carrot Cupcakes

As salam and good morning to all my viewers,

Today I would like to share cupcake recipe. Seeing that we have cold press juicer, so we have extract from the carrots that is so dry and perfect for carrot cake. 


Here is the recipe. This recipe is not mine. I got it from Pinterest. (I forgot the link, so sorry).

Ingredients:
2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp cinnamon powder
3/4 tsp salt
3 eggs
1 2/3 cups sugar
1 1/4 cups vegetable oil (I used sunflower oil)
2 tbsp apple cider vinegar
1 cup shredded carrot (packed)
1/2 cup toasted walnuts (chopped)

Methods:
1. Preheat oven at 160C.
2. Mix all the dry ingredients except carrot and walnut. Set aside
3. Beat eggs and sugar until pale
4. Add vegetable oil and vinegar and mixed well.
5. Add the dry ingredient batch by batch and mixed well after each batch. 
6. Add carrot and walnuts and mixed well.
7. Spoon batter  into lined muffin cups, filling each 2/3 full.
8. Bake 20-25 minutes until a wooden pick inserted in centres of cupcakes comes out clean. 
9. Cool in pan on a wire rack 5 minutes before removing from pan to rack. 

Monday, February 15, 2016

Crispy eggplant

 As salam and good day to everyone.

Today I would like to share my family's favourite vegetable recipe. This recipe was inspired by the famous Hainanese Chee Meng Chicken Rice's crispy eggplant dish. This time I managed to snap a few pictures while preparing the dish.



The vegetables:
4-5 eggplants medium size and cut about 1 in long (as in picture)
7-8 long beans and cut about 1 in long
2 tablespoon of peanut 
2-3 tablespoon of dried anchovies
1-2 medium size carrot and cut julienne

 1 big red onion, thinly sliced
2-3 garlic, thinly sliced
1 inch of ginger, thinly sliced
1-2 bird eye chillied, thinly sliced (can used 1 red chilli too)

 Coat the eggplant with cornflour


 Fried the eggplant until golden brown



 Fried all the vegetables for 3-5 minutes and kept aside
Fried the peanuts and dried anchovies until crunchy and kept aside

 Sauted the onion, garlic, chilli and ginger until golden brown and soft. Add 2-3 tablespoon of oyster sauce.

Mixed all the vegetables, peanuts, dried anchovies and seasoned with a dash or two fish sauce. 
Served with chicken rice or steam rice.  

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.