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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.



Hello,

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.










Wednesday, January 30, 2013

Yin n Yang cupcakes

Yin and yang cupcake
Yield 8 cupcakes ( diameter 8 cm cupcake holder) for Bahasa klik SINI
White Batter: A
60 g unsalted butter
50 g icing sugar
1/2 tsp pure Vanilla
50 g egg ( about 1 whole egg)
65 g all purpose flour
5 g potato starch
1/2 tsp baking powder
50 ml fresh milk, I use "Pura"

Brown colour batter
Brown butter :B60 g butter
65 g icing sugar
50 g egg ( about 1 whole egg)
50 g all purpose flour
20 g cocoa powder
1/2 tsp baking soda
50 ml milk

Method:
1. Preheat the oven to 180 Celsius.

Beated butter with icing sugar
2. Cream the butter, add in icing sugar and vanilla, beat until light and creamy, add in the egg, beat until well combine.

Beated butter, icing sugar and egg
3. Mix the dry ingredients, flour, potato starch and baking powder, shift 1/2 part into the batter, and fold in.
4. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.
white batter inside cupcakes holders
5. pour the batter equally  into 8 cupcakes holders
Brown butter pour into  piping bag
6. prepare the brown colour batter. Cream the butter, add in icing sugar, beat until light and creamy, add in the egg, beat until well combine.
use a cup to hold the piping bag, if you do it by yourself
7.  Mix the dry ingredients, flour, cocoa powder and baking soda, shift 1/2 part into the batter, and fold in.
8. fold in 1/2 part of milk (25ml), fold the remains 25 ml of milk, follow by the remains of flour mixture, fold until just combine, don't over fold.

Kee-seal piping bag
9. scoop the batter into a 12 inch disposable piping bag, I use "kee-seal", cut the end of the bag n dip the opening inside the white batter, and squeeze in the brown (B) batter until it reach 2/3 of the cupcakes holder, stop and continue with the rest of the cupcakes.

Fill the pipingwith all brown batter

dip the piping bag inside the white batter and squeeze

white n brown batter, ready to put into oven for baking
 10. Bake for 18 minutes, the first 10 minutes on the middle shelf and remains 8 minutes on the buttom shelf or until a skewer comes out clean when inserted in the centre of the cupcakes. Transfer to a colling grid to cool.
freshly bake Yin and Yang cupcakes

Friday, January 18, 2013

Tembro

This is a deep fried finger food, original recipe  should be call Combro as the filling is contain of "oncom" I think :D , But since there is no Oncom in Singapore,  I use tempe instead. So let's call it Tembro. Bahasa klik SINI
 Yield 20 pcs

Dough
400 g Cassava, chop finely in a chopper, squeeze out about 50g of the juice.
100 g grated coconut
1/4 tsp fine salt



Filling:
finely chopped ingredients:
30 g shallot
10 g garlic
1/4 tsp salt
2 tbsp oil

200 g Tempe, finely cut
1 tbsp dried prawn powder
7 pcs green chilly, finely cut
1 red  big chilly, finely cut
100 ml water

500 ml oil for deep fried

Method:
Prepare dough - Mix Cassava, coconut n salt, set aside

Prepare the filling
1. Heat up the wok at medium heat, pour in 2 tbsp oil ,  saute finely chopped ingredients.
2. Add in Tempe, dried prawn powder and chillies ans toss evenly. Add in water, stir-fry for 20 minutes . Remove, divided into 20 equal portions
3. Divided the dough into 20 portions
4. flatten into round wrappers, about 8 cm in diameter
5. put 1 portion of filling into each wrapper
6. fold wrapper n seal into oval shape, or any shape that suit you.
7. heat up 500 ml oil, using medium heat, low down a wooden shopstick, if bubble come out from the wooden chopstick, it means the oil is ready to be used.8. deep fried the 'tembro'  under medium heat  until golden brown , serve hot.
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