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.

Cassava cake

A gluten-free cake easy to prepare.  BAHASA KLIK SINI 

Batter before it's put into the oven!

Ingredients:
1 kg cassava, grated
300 g coarse sugar
100 g butter, melted at room temperature
300 ml water
6 g agar agar powder (I use the "rose" brand)

Method:
1. Preheat the oven to 200 degrees Celsius
2. Prepare an 8" baking pan anbd cover with parchment paper.
3. Combine agar agar powder with water. Bring it to boil, then set aside
4. Mix the grated cassava, sugar, melted butter and agar agar (still boiling hot), and stir until ingredients are well combined.
5. Pour mix into your prepared baking pan, bake for 45-60 mins, or until golden brown.

Golden brown cake ready to be served

Crab Cheesecake

Crab Cheesecake, recipe modified from Catholic Digest
ingredients:

110 g grated Parmesan cheese

100 g breadcrumbs
100 g unsalted butter, melted
3 boxes of cream cheese, room temperature (224g/box) 
3 yolks + 1 whole egg (65 g each weight with shell)
110 g chopped onions
2 tsp Worcestershire sauce
1 tbsp Dijon mustard
400 g fresh lump crabmeat

Method :
1. Preheat the Oven to 200 degree Celsius.
2. combine grated Parmesan cheese, breadcrumbs,  unsalted butter, melted.
3, Press into a 10 " springform pan.
4. Cream the cream cheese at low speed, until smooth
5. add in egg yolk one at a time , the whole egg add at the last . Beat at low speed just until combined.
6.fold in chopped onions, worcestershire sauce, dijon mustard, fresh lump crabmeat
7. Pour over crust. 
8. Place the cake in a large shallow pan containing hot water that comes about 1 inch uo to the side of the springform. ( Bain Marie) . Bake for 1 hours or until light golden brown, and the top is slightly  golden tan spring form.Do check the water level in the oven during bakin time.
9. Remove the cake from water bath (Bain Marie) , transfer to wire rack, and let cool for 2 hours, then cover the cake with clingwrap, refrigerate at lease 4 hours or overnight.
10. serve cold.

Sea-salt caramel Vanilla cupcakes

Recipe adapted from cupcake cookbook, Yield 22 cupcakes (BAHASA KLIK SINI)

Ingredients:

for the cupcakes:
340 g plain flour
    8 g baking powder
200 g unsalted butter, room temperature, cream at low speed with 1/2 tsp salt about 5 minutes, or till light n fluffy
300 g castor sugar, seperated into 50g and 250 g
    4 egg white
    5 yolks
  20 ml vanilla extract
240 ml fresh milk

For the sea-salt caramel Click HERE

1. Preheat the oven to 200 C
2. sift together 3 times, the flour and baking powder
3. Using an mixer, beat the yolks for one minutes, add in 250 g castor sugar and vanilla extract, continue  with high speed until the mixture is pale yellow, thick and form a ribbon. When the beaters are lifted, a bit of the mixture falls from it and form a ribbon which slowly dissolves on the surface.
4. in another mixer, beat the egg white for 1 minutes, on high speed, add in 50 g sugar, beat until it reach soft peak.
5. Fold the egg white into the yolk, fold a third of the flour mixture until just combine, fold in the second third of the flour , spoon a third of this mixture  and fold into  the prepared butter.
6. Pour the whole mixture to the egg mixture, fold in half portion of milk until combine, continue with the other half portion of milk, fold it, add the remaining third of the flour.
7. Spoon mixture into cupcakes papers, about 3 quarters full. bake for 18 minutes (in my oven) , or by inserting a fine skewer into one of the cupcakes, and it comes out clean, remove the cupcakes n cool on a cooling rack for at least one hour before frosting with sea-salt caramel.

sea-salt caramel custard

397 g sugar

  50 ml water

  80 g unsalted butter, at room temperature

400 ml fresh milk , (add in 3 tbsp of plain flour to combat the humidity) 

    2 Tbsp sea salt, to taste

147 g egg yolks

600 g unsalted butter, at room temperature

method:

1.Prepare a heavy, solid and light coloured saucepan, so you can monitor the caramelization process. stir together sugar, and water , under medium heat,  until the sugar dissolve. you may add more water if you find that the sugar is still dry. Swirl the saucepan.don't stir as it may cause the caramel become bitter. watch the colour, when it turn into light amber, add in 80 g butter n 400 ml fresh milk bring to a boil. or until all the caramel dissolve, add in the sea salt, taste it, if you think that is not salty enought, you may add more salt, remove from the heat. 

2. In a medium bowl, whisk the eggs yolks for 15 minutes. Wish in 100 ml of hot caramel mixture. Then pour the remaining eggs yolks into the saucepan with the remaining hot caramel mixture. Heat over very low heat, Stirring constantly from the bottom of the pot, don't be surprise that it takes hours for the custard to thicken. Let it cool

3. In a mixer with a whisk attachment, beat the butter until light and fluffy, slowly whisk in the cooled custard til light and creamy, Use immediately or keep tightly cover up for 3 days in the fridge, freeze for 1 month.  Re-whip before using.

Red Paprika Shrimp

It looks so red and Hot, but it didn't. BAHASA KLIK DISINI
an easy to prepare seafood
you need :

12 pcs of medium uncooked fresh shrimp, wash, removed the head, and the abdomen shell, To remove the intestinal vein from an abdomen, trace the line of the vein with the edge of a small, thin, sharp knife and draw the vein out.  The tails tip on

Ingredients :
put into a chopper and chop till very fine
1/2 tsp of Italian herb
1 small  nutmeg (whole)
1 medium size Paprika
2 cloves garlic
1/4 tsp salt
1/8 tsp white pepper powder

2 tbsp (30 ml) cooking oil 

Method:
heat the skillet, add in the oil, pour in all the fine ingredients, fry  under medium heat for about 5 minutes, add in the shrimps, and stir until the shrimp change into pink colour. Remove from the stove, serve Hot!

Banana pancake

One of favourite roadside food at Kata beach Phuket is "banana Pancake"
I can't flip like what they did, this is the simple way I did
BAHASA KLIk SINI 

1 packet of frozen  "roti Prata, any brand, I used Fairprice brand, let it at room temperature

some bananas- cut into 1 cm wide

Margarine for pan fried
Method:

As I said , I cant flip the Roti Prata, so I used the roller to roll as thin as possible, with the plastic cover intact

Try the best to roll it into a square shape

Remove the top plastic cover

Arrange cut bananas and fold into an envelope shape as shown on above

 The final shape

Heat up the skillet, add in margerine, under medium to high heat, friedboth side until golden brown

 Serve hot with chocolate or sweetened condensed milk

coffee cream cake

I  make this birthday cake for someone who didn't like any cream, or fondant cover over it. Its easy to make.
You need
2 recipe of 3 ingredients sponge cake

sponge cake

Coffee syrup :

4 tbsp instant coffee powder mix with 150 ml hot water, add in 1 tbsp kahlua/Amaretto/Marsala or Brendy 

whipping cream:

250 ml whipping cream

2 tbsp gelatin, pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes and melted on a hot water bath.

Beat the whipping cream till peak, add in the warm gelatin, continue to beat for 10 second.

for best result, keep you stainless steel bowl inside the fridge for 1/2 hour before mixing the cream, or you may sit the stainless steel bowl on top ice cube.

Method :

1. arrange one 8 inch sponge cake in the base of serving dish

2. Use a brush and brush the coffee syrup on the cake.

3. Pour the whipping cream on top of it and spread out evenly.

4. brush coffee syrup on the other sponge cake, put the syrup side facing the cream, Chill for at least 2 hours. top with any cake-top that you like.

Mango Crepe

Chunk of sweet juicy Thai honey mango wrapped around with  sponge cake and whipping cream
How to make it? Bahasa klik sini

Mango crepe

Prepare :
1 recipe of  3 ingredients sponge cake
1 recipe of  crepe
240 ml of whipping cream
2 tbsp of gelatin bloom with 6 tbsp of water, melted on a hot water bath
4 ripe Thai honey mango, skinned and cut to fillet it and cut the fillet crosswise

sponge cake and mango

Beat cream until peak, beat in the warm gelatin  until evenly blended, don't over beat the whipping cream. Set aside, keep in the fridge to be used later.

whipping cream

the wrapping is as shown

Crepe and sponge cake

Crepe , sponge cake and whipping cream

Crepe , sponge cake , whipping cream top with mango

wrapped

Tiramisu

Tiramisu

My favourite Tiramisu, thanks to KL for this yummy recipe

Ingredients:

20-24 sponge fingers                                                                      

 4 tbsps instant coffee powder mix with 150 ml hot water

2 tbsp Kahlua/Amaretto/Marsala or brandy   

                      

4 egg yolks

60 g caster sugar

 Few drops vanilla extract

Grated rind of half a lemon

500 g Mascarpone cheese                       

2 tsp lemon juice

250ml cream 

2 tbsp of gelatin , pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes,  melted on a hot water bath.                                 

2 tbsp cocoa powder 

Method:

1. Put egg yolks into a heatproof bowl with the sugar, vanilla extract and lemon rind.  Stand over a saucepan of gently simmering water and whisk until very thick and creamy (the whisk leaves a very heavy trail when lifted from the bowl). 

2. Put mascarpone into a bowl. Add lemon juice and beat until mixture is smooth. 

whipping cream

3. Beat cream until peak, beat in the warm gelatin, add to mascarpone mixture. Combine the egg and mascarpone mixture until evenly blended.  

To assemble:

1. Arrange almost half the sponge fingers in the base of serving dish. 

2. Combine the black coffee and liqueur.  Use a brush and brush the coffee mixture on the fingers 

3. Pour half the mascarpone and egg mixture over the sponge fingers and spread out evenly. 

4. Add another layer of sponge fingers; again  brush the coffee mixture on the fingers and cover with the remaining mascarpone mixture.  Chill for at least 2 hours (preferably overnight). 

To serve:

Sift an even layer of cocoa powder over the top of tiramisu, completely covering it!   

Note:  

1.You may use individual cups/ramekins instead of one big serving dish.   

Makes serving easier and pretty too!

2.You can omit the cream entirely if you wish.  If you do that, you can omit the gelatin.  The mascarpone cheese should be stable enough.

Sayur Asam (Sour Soup)

Indonesian Famous sour soup, easy to prepare and fat free.

Sayur asam

 in a chopper,chop until fine

25 g raw peanut

40 g shellots

7 g garlic

50 g red big chilly, remove the seeds if you don't like spicy food

50 g palm sugar( gula malaka)

5 g shrimp paste

8 g salt

20 g sugar

90 g tamarind,  soak with 3 tbsp of water, work the mixture with your finger tips. remove stones.

20 g galangal,  (blue ginger)crush 

5 pcs indonesia bay leaves (daun salam) 

2 1/2 litres of water for the soup

Cabbage and longbean

young corns

wash n rinse the vegetables under running water

- 500 g corn, old or young, cut into 3 cm long

- 500 g chayote, cut into cube od 2X 1 X 1 cm

- 200 g young jack fruit, cut into 2 X 2 cm

- 200 g longbean, cut into 3 cm

- 200 g cabbage, divided into smaller pieces

or any type of vegetables that's availabe  at your place

method :

1. bring to boil 2 1/2 litres of water and  crushed galangal, Indonesia bay leaves

2. add in the finley chopped ingerdients,  bring it to boil, taste it, is it suit your taste?

3. lower the vegetabels that need more time cook, such as corn, chayote and young jack fruit, boil until it cook.

4. add in long bean

5. cabbage should be the last to be add in

turn off the stove, it is best to be serve 4 hours later.