This blog is dedicated to my children, siblings , close relatives, close friends and to everyone who appreciate and enjoy the beauty of sharing. All have been tested @ my kitchen , which suits my family taste. Hope it suits yours too and thanks for stopping by.


Blog ini dipersembahkan untuk anak2 ku, saudara2 ku , sepupu2, temen2 dekat , semua orang yang menghargai dan menikmati indahnya "Berbagi". Semua resep2 ini telah di coba di dapur saya, cocok dengan selera keluarga saya, harapan besar saya, semoga sesuai juga dengan anda .Terima kasih untuk mampir ke blog saya.

Tuesday, December 20, 2016

Orange,raisin, plum, Yuzu cookies

225 g     unsalted butter, room temperature
1/2 tsp   fine salt
150 g     icing sugar
300 g     all purpose flour, (dry fry, if the humidity is high) sifted
225 g     butter, room temperature
30 ml     Choya Yuzu
1            zest of orange
60 g       raisins , cut into small pieces
60 g       dried plum , cut into small pieces

1. cut parchment paper and line on top of baking sheet
2. stir together orange zest, raisin and plum
3.  using a mixer set at low, beat the butter for 1 minutes, add in yuzu, salt and icing sugar, and continue to beat for 5 minutes still in slow speed, add in mixture of fruits, mix it well
4. using a silicon spatula , stir the flour in, until is just mix
5. Preheat the oven to 150 C
6. using a fruit scooper, scoop the cookies dough

 into the prepared baking pan with parchment paper  , bake until it turn to golden brown colour.
6. Let cookies set for 1 minutes, remove to cooling rack
7. store in tight container

Tuesday, May 26, 2015

Sauteed Scrambled Eggs

4 whole eggs (65 g each with shell), add a pinch of salt , use a fork to whisk

3 Tbsp minced pork or Chikcen

2 spring onion, take the white part only, finely grind
pinch of salt
1/8 tsp of white pepper powder
1 tsp of light soya sauce
1 tbsp water
1 tsp potato starch
Mix all together using hand, until it well combine

10 pcs of small dry black fungus, soak in the water for 20-30 minutes until fully expand, and boil it for 15 minutes, wash
heat a wok, coat with 1/2 tsp cooking oil, lower the black fungus, stir fry for 1 minutes, add pinch of salt, set aside to be used later.

1. combine the whisked eggs, marinated pork and prepared black fungus.
2. heat the wok with 1 tbsp cooking oil,  pour the combine ingredients, stir for a few minutes, or untuil the eggs texture just soft n fluffy . don't over fried. serve hot. with rice or porridge

Tapioka steam cake (Kueh Timus)

A traditional Indonesian delicacy
yields : 10 Pcs

370 g Tapioka, finely grated
140 g coconut candy

(Gula Malaka), cut into small pieces
130 g skinned grated coconut

banana leaves , wash n cut into 15 cm square

combine all the ingredients, mix till the sugar dissolve.  Divided into 10 equal amount, fold each with banana leaf, steam for 30 minutes, let it cool and serve.

Chicken broth for steam boat

6 chicken Carcass
2 leeks, wash and sliced
2 big onion, skinned, wash n sliced

In a slow cooker, put in all the ingredients, cover with water, and set the slow cooker at "Auto" let it slow cook for 7 hours.
the broth can be used for steamboat, or other soup.

Gingers chicken

Ingredients :
1 whole chicken about 1 kg, wash and cut into 4 pcs

fine ingredients:
put into  blender and blend them until really fine.
- 2 clove garlic
- 3 cm  Galangal (blue ginger), cut into small size
- 50 g yellow ginger, sliced
- 2 cm old ginger
- 2 lemon grass, sliced
- 1 tbsp of coriander powder
- 1 tsp of salt (to taste)

marinate the chicken with the fine ingredient for about 2 ours or more.
you may deep fry or BBQ

Monday, April 20, 2015

Longan Osmanthus Jelly

2 tsp of osmanthus flowers
1 Packet of Jim Willie Konnyaku Jelly powder
150 g sugar
850 ml water
3 tbsp of longan honey
25 g of goji berry, soak in the water for 30 minutes

1. Mix Jelly powder with sugar, stir well
2, Boil the water, gradually pour the mixture in boiling water, add honey and osmanthus flowers, stir until mixture is dissolved and bubbles dissipate.
3. add soaked goji berry into mould, pour the jelly and chill for 4 hours

Sunday, November 23, 2014

Cream Puff

200 ml water
125 g unsalted butter
168 g egg
1/4 tsp salt
150 g all purpose flour, sifted

 Method :
1. in a pan, under medium heat , bring water, unsalted butter and salt to a full boil.
2. pour in all the flour at once, stir vigorously with a wooden spoon, until the mixture pull aside from the pan. continue to stir for another 1 minute. set aside , transfer to mixing bowl, let it cool for about 30 minutes to 1 hour
3. Preheat the oven to 200 degree Celsius , using a hand mixer, beat in egg one at a time, make sure that it really well mix, before add in another egg.
4. scoop the paste into a pastry bag, fitted with Wilton M tip, shape the paste about 5 cm high about 12 puffs into a baking sheet .
5. bake for 20 minutes, do not open the oven in between. turn off the oven, let dry in the oven for another 10 minutes.
6. remove to a rack and let cool to room temperature.

Pastry cream :
1/4 cup (55 g)  sugar
240 ml whipping cream
100 ml fresh milk
1 yolks
1 1/2 tbsp all purpose flour

whisk all ingredients by using whisker, bring to boil, let it cool , fill
into the cream puff before serving.
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