tag:blogger.com,1999:blog-14999906495720134482024-03-14T01:53:45.762-07:00Baking BonanzaThe true blog about baking, foods and culinary, food arts and heavens, hobbies for man, information about bakings and many more.Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1499990649572013448.post-50466026273566831502009-07-04T22:14:00.000-07:002009-07-04T22:53:03.053-07:00Lemon goodnessEveryone knows lemons in nature, it's good sense of odor makes us deserve it for more. Although it has a high amount of acids, it has a good benefits too. Peoples used it in their cooking, drinks, and washing agents for a long time ago. Ancient world is believed to have the lemons for their healing works. And now we all knows the very great nature behavior of lemon. What could it do in our daily life? Instead of being used in the kitchen, we can also used it as a main ingredients in a perfumes, detergents and soaps. This means, we almost uses it everyday!<br /> Except for it pure existence form, we could have buy it from the markets, choosing from a bunch of yellow goods which has the size from smallest to largest. I'm quite concern that in my own country in Asian, it seems that we're less likely to be having this fruit, otherwise we uses another form of 'family' of this fruit, which is called a '<span style="font-style: italic;">kasturi</span>' in Malay. It has a small size, just like the lime, and yet the taste is slightly different from the original lemon. It has a splash of sweet, tangy, and preserve some of the smell of the lemon. This fruit is always used in the Malaysian famous drink, which is called '<span style="font-style: italic;">Teh 'O' Ais Limau</span>', which is Iced Lemon Tea for instance. Although we are not using lemon, it tastes just as it is what it is. There are some shops that keep selling the original Iced Lemon Tea as well, but many of us deserves the local version. To them, the taste of the original Iced Lemon Tea doesn't suites their tongue due to it's level of acidity that produces the high sour sensation. I believe that in our humidity and climate in Asian, it is best to suit our taste with a more sweety dishes rather than the soury dishes. Look for all type of desserts as well, there are a lot of sugary forms all over the fillings and toppings, like, for example, the <span style="font-style: italic;">'putu mayam'</span> or '<span style="font-style: italic;">putu piring</span>', it is compulsary to be served with a brown sugar or it won't be what it is supposed to be. According to our life science, the body of Asians needs more sugar and water during daytime due to it's heavy works on their farmers and planters, as told by the folks. My yesterday watch of the Astro program that shows one program that having the similarities with the other popular shows entitled '<span style="font-style: italic;">Jalan-jalan Cari Makan</span>' or Find the foods as you travel or simply JJCM, shows that Abon(<span style="font-style: italic;">the popular actor in Malaysia that have the Javanese descendants) </span>is having his <span style="font-style: italic;">Nasi Pecal</span> or Rice served with Vegetable dish, and when he finished it, he told the viewer that he need to go for '<span style="font-style: italic;">bercangkul</span>'(Farming). This is what our ascendants does for many years behind us. We used to have the high contents of sugar and water in our foods, but we used it back to perform our works in our tradition way. And this traditions has sustained for a long period of time until now, so that, even most of our people tend to work in the office under the air-conditioning environment like now, they still deserving the original kind of foods. This eating habits could becomes a disaster for those who has fully adopt the new lifestyle without preserving the previous one, as they could no longer uses the sugar and starch they consumed, but, if they still performs the culture as what their grandparents does, it will at least balancing their diets.<br /> And, for this so named diet-balancing purposes, I've found one of my favourite tea-time treats which has a western twist, taken from the net, to suit one of our daily office workers who sets their machine just like the modern ways so far.. <span style="font-style: italic;">(This recipe was taken from the http://www.marthastewart.com/website, and this recipe could have a copyright. I just paste it here to let you know what I have been baked so far and what it should look like.)</span><br /><br /><span style="font-weight: bold;"> Fluffy Lemon Buttermilk Cake</span><br /><div class="ms-col2-article-body"> <div class="ms-col2-article-body-inner"> <div class="ms-col2-recipe-ingredients"> <h2>Ingredients</h2> <p>Serves 16</p> <ul><li>1 cup (2 sticks) unsalted butter, softened plus more for baking dish</li><li>3 cups all-purpose flour</li><li>1 tablespoon baking powder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5rteGoA0c5vQPXR0CgN_qCWuMpFxYrx2NTli6Ie9VSoffdsZ6kGyOL6gORc0KweabEw84Ytrt7RInjLm4Z3gjM1L-R7CkDs7cRD_q-hBm46FV92Z9KVEtPS4MTx0xgJKhcYdtl9GlNIj/s1600-h/Fluffylemon_iced02.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5rteGoA0c5vQPXR0CgN_qCWuMpFxYrx2NTli6Ie9VSoffdsZ6kGyOL6gORc0KweabEw84Ytrt7RInjLm4Z3gjM1L-R7CkDs7cRD_q-hBm46FV92Z9KVEtPS4MTx0xgJKhcYdtl9GlNIj/s320/Fluffylemon_iced02.jpg" alt="" id="BLOGGER_PHOTO_ID_5354849845191985714" border="0" /></a></li><li>1/2 teaspoon salt</li><li>2 cups granulated sugar</li><li>4 large eggs</li><li> Finely grated zest of 1 lemon, (about 1 tablespoon)</li><li>1 teaspoon pure vanilla extract</li><li>1 cup low-fat buttermilk</li><li>10 ounces seedless raspberry jam, (1 cup)</li><li>1 cup heavy cream</li><li>3 tablespoons confectioners' sugar</li></ul> </div> <div class="ms-col2-recipe-directions"> <h2>Directions</h2> <ol><li> <span>Preheat oven to 325 degrees. Butter and flour a 9-by-13-inch glass baking dish, and set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.</span> </li><li> <span>Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in zest and vanilla.</span> </li><li> <span>Mix in flour mixture in three batches, alternating with two batches of buttermilk. Mix until just combined, scraping down bowl as needed. Spread batter evenly in prepared baking dish.</span> </li><li> <span>Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 1 hour. Let cake cool completely in dish on a wire rack. Invert cake onto a baking sheet to remove from baking dish; then re-invert so cake is top side up.</span> </li><li> <span>With a long serrated knife, halve cake horizontally. Spread jam on bottom half; replace top half. Whip cream and confectioners' sugar in a medium bowl until slightly stiff peaks form. Spread frosting over cake, swirling decoratively. Refrigerate cake 30 minutes. Trim edges with serrated knife; cut into individual pieces and serve in eclair cups.</span> </li></ol> </div> </div> </div>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-56876708860774501312009-04-11T08:45:00.000-07:002009-04-11T09:07:01.666-07:00A Bit Of Nutritous FactsWell, hi for everyone, there is a thought for a moment. Although I don't have what I baked for now, I'm having this good little info that I obtained from another sites. Most of these sites I've visited thought me the merely same thing, which is, the nature proves of the one and only healthy supplement, which is the WATER! Be it on its own, without any added disadvantages like the flavors, chemicals, or any pollutants, it's ready to be consumed by all of the lives on this planet!<br /><br /> I'm not talking about the recipes on water, but, indeed, I'm exposing you about the distinctions of water and any nutritous products of your health. As we know, the nature provides water for our daily lives for everyday as long as we are still alive on this planet. It is continuously cycled through the process routine that happens all the times. And for the fact that I believe most of you know out there, human can last without foods for 2-3 days, but still can last with just the supply of water for about a month. This is the truly amazing power of a water! Everyone can drink this just pure nature substance on its own, unless it has been polluted, contaminated, and premixed with any man-made materials. This can be caused by the over exposed to the non-friendly environments, blended with the greedy behavior of humans in nature in the name of a material lives.<br /><br /> I saw some site stated that there is a dangerous effects on using the plastic bottles as a container of drinking water, where this shouldn't happen if we are seriously encouraging the matter of life instead of the behaviour of it. If only humans can take the plain water as their daily beverage consumptions, then the biggest food factories doesn't have to invest a billion dolars to achieve a highly specified tanks to fill up the gases, the massive alumminium cans productions and so on. It will only produce the plain water tanks, as to be consumed by the dearest customers. Yet we could have all these sort of drinks and favorites, but in a controlled conditions. People can by the products with a limit number each day, or he/she have to have the pain water instead for the rest of the day. This surely can save the humankind and nature itself for an extra decade of ages, for sure.<br /><br /> What I'm hoping is not a direct decision for all, but let's think for it for a while. Couldn't we have a world that don't hurt us while we're alive after all?Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com1tag:blogger.com,1999:blog-1499990649572013448.post-2512905331628609862009-03-28T00:44:00.000-07:002009-04-01T09:15:44.932-07:00CAKE MANIA!?Welcome back, folks! Today I'll serve another twist of my collectible recipes, in a handy manner. There are 2 'secret' recipes revealed out of my collections, and there it came at the right time and place. It was a perfect pieces of home-baked goods. Here it comes: <span style="font-weight: bold; font-style: italic;">Hot Apple Cake with Pecan Sauce Topping</span>, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQq3BuTZ1dqpmdw3nXgLBTiCerPOYz7hmjBbEPEDgo9J5R1qRFT8ajvxOxHdJugpImZlVYzw6NOhKySKxaU28mjEOA1iWeQQJV_cuog9p3EC4XqPUETz2dX1eyoIsT1ZVHpirgjXg5FPX/s1600-h/bakednserved04.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQq3BuTZ1dqpmdw3nXgLBTiCerPOYz7hmjBbEPEDgo9J5R1qRFT8ajvxOxHdJugpImZlVYzw6NOhKySKxaU28mjEOA1iWeQQJV_cuog9p3EC4XqPUETz2dX1eyoIsT1ZVHpirgjXg5FPX/s320/bakednserved04.jpg" alt="" id="BLOGGER_PHOTO_ID_5319753646386893026" border="0" /></a><span style="font-weight: bold; font-style: italic;">Coffee-cinnamon Walnut Cake And a</span><span style="font-weight: bold; font-style: italic;"> cheesecake: Chocolate Orange Cheeseca</span><span style="font-weight: bold; font-style: italic;">ke</span>.<br />When it comes to the standard that most of our local bakery claims to be, which is a 'home-baked' business, it should be like what it should be. Therefore, no added chemicals, flavorings, colorings and any synthetic items mixed to it. Unfortunately, I've seen a lot of bakers in Malaysia who prefer to use all these kind of things instead of the real ones. The very nearest points to this reasons is, not to be blamed, but it's the truth that almost all of the bakery supplies provide these kind of things. There are a bunch of colorful items here and there, stacked upon each other, in a sorted manner. This experienced me when I first visited one of the famous bakery items supplier at the heart of KL city 10 years ago. It is situated in a wet alleys, surrounded by the short shophouses, and there could be some human 'flees' too. What a silly place they have, but they were managed to get their business to run even smoothly without any circumstances!<br />This time, when I first discover how well the recipes are prepared in my only best book of all, I'm a bit surprised of how natural the ingredients it used in most of its recipes. I'm sure the author of this books has experienced the true environment of baking experts from around the world, especially the original places of breads. When it comes to breads, no other natural ingredients from the freshly harvested wheat that are being processed at the same time, the hands of the traditional bakers, and a minimal set of machinery items. And it uses the natural yeast, too. This scene has been showe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdA0Vp43XlGn5lZ7X4FHkrI5W5LRrqvxPW3B-toBchWtMe08mWIRvnaaowcY3nDXrp7DvejytLFRM5rS2ph9LEceFdeWwVDHOSV1-HETAGuSdPvXgx8zfwHf2-vlMiJGvrcgdyqBEx94aR/s1600-h/Image022.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdA0Vp43XlGn5lZ7X4FHkrI5W5LRrqvxPW3B-toBchWtMe08mWIRvnaaowcY3nDXrp7DvejytLFRM5rS2ph9LEceFdeWwVDHOSV1-HETAGuSdPvXgx8zfwHf2-vlMiJGvrcgdyqBEx94aR/s320/Image022.jpg" alt="" id="BLOGGER_PHOTO_ID_5319754946391569906" border="0" /></a>d at the food channel on Astro TV last time, where the scene happens at some part of Europe, like Scotland, if I'm not mistaken. Now this is what I mean by truly natural in baking, just like what the 'home-baked' items should be. With the geographical factors taken into account, I'm not hoping that the real wheat as the main ingredients of the baked items as well. We can used the nearest quality of the things that available in each country in this world. I believed that to produce the basic home-baked items such as breads and cakes, there could be enough of using the basics flours and fats while adding some additional liquids such as eggs and rising agents, plus the state-of-the-art actions of the two hands of the bakers, with the help of the basic tools like a wooden spoon, bowls, and the oven. If we handled them carefully and neatly, of course, the end result is what the home-baker expected to come.<br />And when I was first watched the game of Cake Mania, I'm shocked of how the standard bakery bake the cake such like that to a line of customers waiting for their orders in front of it? This looks like a Pizza house rather than the cake house as the items could be expressly finished within the period of orders. And I believed, if the way of baking is similar to the traditional taste, we could cut our cost in term of time and budget, just to make the cakes of the basic-like variants! Apart from that, we could just take some extra times just to decorate the finished product, like the wedding cakes, which could take for up to a week to accomplished it. By limiting the amount of unwanted ingredients, we can just have it for some days. The customers will loved the cake even it's just covered with a simple icing, where it still could become nice with the help of the arts to manipulating it.<br /><br />As for the cheesecakes, you can see that the recipe used a little and minimal ingredients as it can to produce a basic and home-touched cheesecake recipe. This is yet different from the traditional type cheesecake, as this only used the plain type of cheese, the cheddar cheese, blended with the fats such as cream.<br /><br />Now I will let you feel the secrecy of the baking havens, where it could brings you to feel like at home whenever you deserve it.<br /><br /><br /><span style="font-weight: bold;font-family:lucida grande;" >1st recipe: </span><span style="font-weight: bold; font-style: italic;font-family:lucida grande;" >Hot Apple Cake with Pecan Sauce Topping</span><br /><span style="font-family:lucida grande;"><span style="font-style: italic;">(For your info, I've omitted the topping for this recipe)</span></span><br /><br /><span style="font-family:lucida grande;"><span style="font-style: italic;"><span style="font-weight: bold;">Ingredients:</span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8ibXZqoIyHzruxZpvmaB0aHFsOmUzuonxwq1r0I7Ss9tEGUiSHOXMYz2cQgffLWJgkiEfhiqSsFvE4FuDiXyYAM69TA-xSM1V0R1Z28LNIbhbidMmTzw77Gh1cHT3aNJ08i5WZJC9Gxm/s1600-h/Image024.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8ibXZqoIyHzruxZpvmaB0aHFsOmUzuonxwq1r0I7Ss9tEGUiSHOXMYz2cQgffLWJgkiEfhiqSsFvE4FuDiXyYAM69TA-xSM1V0R1Z28LNIbhbidMmTzw77Gh1cHT3aNJ08i5WZJC9Gxm/s320/Image024.jpg" alt="" id="BLOGGER_PHOTO_ID_5319754951660881218" border="0" /></a><br /><span style="font-family:lucida grande;"><span style="font-weight: bold;">For the Cake:<br /></span>226 g butter<br />1 cup caster sugar<br />2 eggs<br />1 1/2 cups All-Purpose flour</span><br /><span style="font-family:lucida grande;">1/4 teaspoon ground nutmeg<br />1 1/2 teaspoon ground cinammon</span><br /><span style="font-family:lucida grande;">1 teaspoon baking soda<br />1/4 teaspoon salt<br />3 medium apples, peeled, cored and diced<br />3/4 cup pecans, chopped<br />1 teaspoon vanilla essence<br /></span><br /><span style="font-family:lucida grande;"><span style="font-style: italic;"><span style="font-weight: bold;">Method:</span></span></span><ul><li>Cream the butter and sugar until light and fluffy.</li><li>Beat in the eggs one at the time</li><li>Add the dry ingredients.</li><li>Mix in the apples, pecans and vanilla</li><li>Bake at 30 - 40 mins at 175 C / 350 F.</li></ul><span style="font-weight: bold;">For the Sauce:<br /><br /></span>4 tablespoons butter<br />1/2 cup pecans<br />1 cup brown sugar<br />1 cup cream, simmered.<br /><br />Melt the butter and add the pecans. Add sugar and cook for some minutes until the mixture starts to caramelize. Pour in the cream. Keep stirring. Bring to the boil until the sugar dissolves and the sauce is browned.<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">(Copyright: Juadah Manisan Istimewa Chef </span></span><span style="font-style: italic;"><span style="font-weight: bold;">Wan, 1998 Times Edition Pte Ltd, 2000 Tme Media Private Limited</span></span>)<br /><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">2nd Recipe: </span></span><span style="font-weight: bold; font-style: italic;">Coffee-cinnamon Walnut Cake<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8q1I4A_cwkMtAFQwJOvcZbF7NK5ohrLHCkxT-y7iDgatU5a_MXSMqIIKB1iuyy2RgXr3o5YJyPRzyyz_jFi8TprsI9Kkumppw3eI3wxS9wnT7iNyzELGobqcSRGJd1MI6mmwJjTRz97bL/s1600-h/bakednserved06.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8q1I4A_cwkMtAFQwJOvcZbF7NK5ohrLHCkxT-y7iDgatU5a_MXSMqIIKB1iuyy2RgXr3o5YJyPRzyyz_jFi8TprsI9Kkumppw3eI3wxS9wnT7iNyzELGobqcSRGJd1MI6mmwJjTRz97bL/s320/bakednserved06.jpg" alt="" id="BLOGGER_PHOTO_ID_5319753639936712770" border="0" /></a><span style="font-weight: bold; font-style: italic;">For the cake:<br /></span><span>1 tablespoon baking powder<br />2 cups All-purpose flour<br />1 teaspoon salt</span><br /><span>150g unsalted butter</span><br /><span>1 cup caster sugar<br />2 eggs<br />2 teaspoon instant coffee powd</span><span>er, dissolved in a little bit of hot water</span><br /><span>1 cup fresh milk<br />1 1/2 cups walnut, chopped.<br /><br /></span><span><span style="font-style: italic;"><span style="font-weight: bold;">Method:<br /></span></span></span><ul><li>Sift together the flour, baking powder and salt. Set aside.</li><li>Beat the butter and sugar until light and fluffy.</li><li>Add the eggs, one at a time, with the coffee liquid at the last additions.</li><li>Fold the sifted ingredients alternatively with the milk.</li><li>Add in the walnut, stir and pour into the greased and lined 22cm tin.</li></ul><span style="font-style: italic;"><span style="font-weight: bold;">For the topping:<br /></span></span>1/2 cup all purpose flour<br />3 tablespoons butter<br />1 teaspoon ground cinnamon<br />1/2 cup walnut, chopped coarsly<br />powdered sugar for dusting.<br /><br /><ul><li>Add flour, butter, cinnamon and walnut and mix well. Drops over the cake mixture.</li><li>Bake in the preheated oven at 170 C/340 F for 40 minutes. Cool before cutting.</li><li>Dust with the powdered sugar on top.</li></ul><span style="font-style: italic;"><span style="font-weight: bold;">(Copyright: Juadah Manisan Istimewa Chef Wan, 1998 Times Edition Pte Ltd, 2000 Tme Media Private Limited</span></span>)<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">3rd Recipe: </span></span><span style="font-weight: bold; font-style: italic;">Chocolate Orange Cheesecake<br /></span><br /><span style="font-weight: bold; font-style: italic;">serves 8-10<br />Preparation time: about 30 minutes, plus chilling<br />Cooking time: about 10 minutes</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vgQd0oCea9LYKt4e2Hec7N3DApekHhEyeDy_Hu7kXMNn3kB4Hbp_c9eBE8JmzSFoLrSn9mxqQ4TIB9cwf9M_heHp2rLBLtHek64Fx_pt8VaJs4dXAoIxfggZJenRMvuETJPlF1rXYIT0/s1600-h/selected1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vgQd0oCea9LYKt4e2Hec7N3DApekHhEyeDy_Hu7kXMNn3kB4Hbp_c9eBE8JmzSFoLrSn9mxqQ4TIB9cwf9M_heHp2rLBLtHek64Fx_pt8VaJs4dXAoIxfggZJenRMvuETJPlF1rXYIT0/s320/selected1.jpg" alt="" id="BLOGGER_PHOTO_ID_5319755839427005442" border="0" /></a><br /><span>40 g/1 1/2 oz. plain chocolate<br />40 g/1 1/2 oz. butter or margarine<br />175g / 6 oz. digestive biscuits, crushed</span><br /><span><br /><span style="font-style: italic;"><span style="font-weight: bold;">Filling:<br /></span></span>225 g/8 oz. full fat soft cheese<br />75 g/3 oz. caster sugar</span><br /><span>grated rind of 1 orange<br />4 tablespoons orange juice</span><br /><span>15 g/1 1/2 oz powdered gelatine<br />1 tablespoon lemon juice<br />large can evaporated milk, chilled overnight<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Decoration:<br /></span></span>150 ml/ 1/4 pint double or whipping cream<br />1 1/2 - 2 packets plain chocolate biscuits<br />jellied orange slices<br /><br /></span><br /><span><span style="font-style: italic;"><span style="font-weight: bold;">Method:<br /></span></span></span><ol><li>Melt the chocolate and butter or margarine in a saucepan over a gentle heat. Stir in the crushed biscuits until evenly coated, then press over the bottom of a well-greased 19-20 cm/7 1/2-8 inch loose-based round cake tin. Chill until set.</li><li>To make the filling, beat the cheese and sugar until soft and smooth. Gradually beat in the orange rind and juice.</li><li>Dissolve the gelatine i the lemon juice in a heatproof bowl over a pan of hot water. Cool, then mix evenly through the cheese mixture.</li><li>Whisk the evaporated milk until very thick and standing in soft peaks, then quickly fold through the cheese mixture. Pour into the tin over the biscuit base and chill until set - preferably overnight.</li><li>Remove the cheesecake from the tin and place it on a plate. Whip the cream until stiff and spread a thin layer all around the sids f the cheesecake. Stick the chocolate finger biscuits round the sides.</li><li>Decorate the top with whirls of whipped cream and complete with jellied orange slices.</li></ol>(Mine was made without any decorations!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdIXdcSEdt3esmYf0l6qNBI7GTbIhMbIdBlJ-LcXs46LGvAKEmG1qhLMUfabhiMov2Y2ouLAF33XLG46PdkjPrvs2Fj4HDKyQI2Sb3yhW8-N5TWV5TsNaOJc4K1QUdvER7VZyq6VmXQ3g/s1600-h/selected2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdIXdcSEdt3esmYf0l6qNBI7GTbIhMbIdBlJ-LcXs46LGvAKEmG1qhLMUfabhiMov2Y2ouLAF33XLG46PdkjPrvs2Fj4HDKyQI2Sb3yhW8-N5TWV5TsNaOJc4K1QUdvER7VZyq6VmXQ3g/s320/selected2.jpg" alt="" id="BLOGGER_PHOTO_ID_5319755839000018386" border="0" /></a><span style="font-style: italic;"><span style="font-weight: bold;">(Copyright: Cakes & Cake Decorating, Rosemary Wadey, 1982 Hennerwood Publications Limited</span></span>)<br /><span><span style="font-style: italic;"><span style="font-weight: bold;"></span></span><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span><span style="font-style: italic;"><span style="font-weight: bold;"></span></span><span style="font-weight: bold;"></span><span style="font-family:lucida grande;"><span style="font-weight: bold;"></span><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span><span style="font-weight: bold; font-style: italic; font-family: lucida grande;"><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-69543235242734738662009-01-24T00:35:00.000-08:002009-01-31T08:43:05.538-08:00A greet festive months, a bunch of 'hot' recipe..<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMGycTJUxFO07FjvNIxzgHiD7ryiisu5n68iAqQelPweYaf-Wx_lcP2CxkugWBrdlq3f8xHmzhd2-R61VBW421LOR9d_F6pdWgRvyqoa7U9Gv-ZbEYnS4jU-cSN85sloD_tO-0p-y7XGb/s1600-h/recipe_book.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMGycTJUxFO07FjvNIxzgHiD7ryiisu5n68iAqQelPweYaf-Wx_lcP2CxkugWBrdlq3f8xHmzhd2-R61VBW421LOR9d_F6pdWgRvyqoa7U9Gv-ZbEYnS4jU-cSN85sloD_tO-0p-y7XGb/s320/recipe_book.jpg" alt="" id="BLOGGER_PHOTO_ID_5297492446530351170" border="0" /></a><br />Happy festive days to all of you fellow readers, and I'm apologize for a long time inactive contents. It's a long story for my hibernation process, where I got a good but yet big responsibilities at my workplace where I got my eyes' weight increase during my home stay after the office hours. You can get my 'pictures' at my other blog, my developer tales at: http://frzdevtale.blogspot.com/. Here I describe my real activities during a day long, and sometimes I got back home at nearly 9.00 o'clock at night. Reaching home is a one-hour later, which is at 10 pm. And you can imagine what you'll feel during this time of reaching home from a daily work. What can I do is just browsing my cookbook, a page by page, but unable to cook it, even at a weekends. I just caught myself slept in my room for almost the whole day, so that when I'm connected again, I fe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKgUmK8uDTp5Vodm9jhREWTlzm6f9WqPr2VJwf-38d-rruPzL431p6wIuDVbivYlg4g4b3wfvMH6zBU5hKOogz0RKkwOI4Lvw0s_0wqM0G4tbukOI_D_w8JD9CLYJZ2AgXPPUATGu4fEb/s1600-h/breakfast.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKgUmK8uDTp5Vodm9jhREWTlzm6f9WqPr2VJwf-38d-rruPzL431p6wIuDVbivYlg4g4b3wfvMH6zBU5hKOogz0RKkwOI4Lvw0s_0wqM0G4tbukOI_D_w8JD9CLYJZ2AgXPPUATGu4fEb/s320/breakfast.jpg" alt="" id="BLOGGER_PHOTO_ID_5297495737870160594" border="0" /></a>el fresh. So, for this so-long gap, it doesn't mean I do not cook, but I did it in a what so called 'bunch', where I by the ingredients together, and finish it at a range of cooking sessions together. These cooking sessions is not being held very near to each other, but it is rather being held very near to my free times available - as long as I do not feel weak. Sometimes when we want to cook, there are more efforts than we taught, like preparing, measuring, washing, and sometimes cleaning before the cooking starts wherever possible. This could take some time, although in the recipe it said that the cooking just took some 30 minutes or so, but excluding this tiny routines, how can you judge on the precision given by the books? You may or may not found these routines if you are all experts, like a chefs so that everything needed would be in hands for just almost everyday.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnuVu844WvX-_t7BBWHPcwvCx5VHO-mqYMRmP6dpl1YsanXqmZhShCdzqr4Qxtl8exEt0BksFqHWqPtNPowrWRVU0UBaIXkmgBgnhPxHMoHNkZDfsXcF__NpdmHGn-W32nDJVxqRj_dtr/s1600-h/banana01.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnuVu844WvX-_t7BBWHPcwvCx5VHO-mqYMRmP6dpl1YsanXqmZhShCdzqr4Qxtl8exEt0BksFqHWqPtNPowrWRVU0UBaIXkmgBgnhPxHMoHNkZDfsXcF__NpdmHGn-W32nDJVxqRj_dtr/s320/banana01.jpg" alt="" id="BLOGGER_PHOTO_ID_5297493193927217010" border="0" /></a><br />By the way, I want to share with you my all baking activities in these past 3 months or so - starting from the Eid-ul Fitr, christmast, and for now - the Chinese new year - but this time the recipe was not quite match, but alias, I did not just mean for this occassion, and there will be other celebrations worth to it as well.<br />Here's the recipe: there could be around 5 recipes altogether, but let me introduce you with the Raya version first.<br /><br />Now, the first bunch of recipe:<br />1) Kek Kukus Baldu - a soft steamed fruit cake<br /><br /><span style="font-style: italic;">(recipes will be included soon)</span><br /><br /><br /><br />2) Biskut Badam Strawberi Bercoklat<br /><br /><br /><span style="font-style: italic;">(recipes will be included soon)</span><br /><br /><br /><br />Here comes the second bunch of recipe, this is my self-invented cake:<br />1)Kek Betik beryogurt<span style="font-style: italic;">(Papaya Yogurt Cake)</span><br /><br /><br /><br /><span style="font-style: italic;">(recipes will be included soon)</span><br /><br /><br /><br />And finally, the third bunch of recipe:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2undl-RbExb6k0_nE_N15SztHZGuTRHXAA3zD3SAiKzUeuwKKKA6McWRni7f4siRouCgyGRYkfX5FfUvFNu-aSBlQcV3Zg3BBpi87xatjDP-jJaSy-EmJsmRSeaKB1e4KJu6LFmW-FJV2/s1600-h/baked1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2undl-RbExb6k0_nE_N15SztHZGuTRHXAA3zD3SAiKzUeuwKKKA6McWRni7f4siRouCgyGRYkfX5FfUvFNu-aSBlQcV3Zg3BBpi87xatjDP-jJaSy-EmJsmRSeaKB1e4KJu6LFmW-FJV2/s320/baked1.jpg" alt="" id="BLOGGER_PHOTO_ID_5297495740996317490" border="0" /></a><br /><span style="font-weight: bold;">1) </span><span style="font-weight: bold;">Sour Cream Cookies</span><br /><span style="font-weight: bold;"><span style="font-style: italic;">Ingredients:</span></span><br />1 cup sugar<br />1/4 cup margarine or butter, softened<br />1/4 cup shortening<br />1 egg<br />1 teaspoon vanilla<br />2 2/3 cups all-purpose flour *<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 teaspoon ground nutmeg<br />1/2 cup dairy sour cream<br />Decorators' Frosting (below) - however, I omitted the frosting.<br /><br />Heat oven to 425<sup>o</sup>F. Mix 1 cup of sugar, the margarine, shortening, egg and vanilla. Stir in remaining ingredients except frosting. Divide dough into 3 equal parts. Roll each part 1/4 inch thick on lightly floured cloth-covered board. Cut into desired shapes with 2-inch cooki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTXuginzIiCuyOCiMSC7Ycv2_eBR7a2diRATPsSZSrSALSfuqOsrjI8ZtNvYuqO_ds9OYB7N5R6iMRrwXK9wAHf2uCI-KAK1ldzSwS_OouhxHyCZDPriF6bXujmgWJmiwOm3XmU1pn2nX/s1600-h/dough1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTXuginzIiCuyOCiMSC7Ycv2_eBR7a2diRATPsSZSrSALSfuqOsrjI8ZtNvYuqO_ds9OYB7N5R6iMRrwXK9wAHf2uCI-KAK1ldzSwS_OouhxHyCZDPriF6bXujmgWJmiwOm3XmU1pn2nX/s320/dough1.jpg" alt="" id="BLOGGER_PHOTO_ID_5297495741642345506" border="0" /></a>e cutter, pipe with Decorators' Frosting. Place about 1 inch apart on ungreased cookie sheet. Bake until no indentation remains when touched, 6 to 8 minutes. 4 to 5 dozen.<br /><br />*if using self-raising flour, omit baking powder, baking soda and salt.<br /><br />SOURCE: Betty Crocker's Cookie Book - Golden Press, New York (Western Publishing Company, Inc., Racine, Wisconsin - 1980)<br /><br />2) Chocolate Granola Slices.<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Ingredients:<span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"><br /></span></span></span></span></span></span></span></span><br />1 cup packed brown sugar<br />1/2 cup shortening<br />1 egg<br />1 teaspoon vanilla<br />1/2 teaspoon almond extract<br />1 1/2 cups granola, crushed<br />1 cup all-purpose flour<br />2 ounces melted unsweetened chocolate (cool)<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 cup chopped nuts<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Method:</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE6xy4ij_4AMiYeeAJJ193G0icOATdgfsTEL7fCHu-p0LDzSXDjQJHVRpVHSzJyWQSMGCSBJFx7ag6XO3-5ExlIWntk_94mRF3Is5ibEe-K0QtyNJAxwORH1sAEQsAi_wwXGLdUZ-De3H/s1600-h/GranolaChoc_roll_refrigerate.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE6xy4ij_4AMiYeeAJJ193G0icOATdgfsTEL7fCHu-p0LDzSXDjQJHVRpVHSzJyWQSMGCSBJFx7ag6XO3-5ExlIWntk_94mRF3Is5ibEe-K0QtyNJAxwORH1sAEQsAi_wwXGLdUZ-De3H/s320/GranolaChoc_roll_refrigerate.jpg" alt="" id="BLOGGER_PHOTO_ID_5297493214716893586" border="0" /></a><br /><br />Mix brown sugar, shortening, egg, vanilla and almond extract. Stir in remaining ingredients. Shape into roll, about 1 1/2 inches in diameter. Wrap and refrigerate at least 4 hours.<br /><br />Heat oven to 350<sup>o</sup>. Cut roll into 1/4-inch slices. (If dough crumbles while cutting, let warm slightly). Place about 1 inch apart on ungreased cookie sheet. Bake until set, 10 to 12 minutes. Immediately remove from cookie sheet. About 4 Dozen.<br /><br />NOTE: To make a chocolate granola drops, you may not refrigerate the dough, but you can drop the dough by rounded teaspoonfuls on the pan, remember to leave some gap.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NNxRPLRYYTn4mBQLdlYd5UsjTdtJXIAyo-wSh-bB6tqd9DNTQby1DCMytPrV7TXiWjW8HRiHRdzStaD_CYFmbrg26Oc4Qv7_GCac3ROPc61h7qcjrR8licMLqb2ykylCyJ0PgD7uhnN8/s1600-h/GranolaChoc_mixture.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NNxRPLRYYTn4mBQLdlYd5UsjTdtJXIAyo-wSh-bB6tqd9DNTQby1DCMytPrV7TXiWjW8HRiHRdzStaD_CYFmbrg26Oc4Qv7_GCac3ROPc61h7qcjrR8licMLqb2ykylCyJ0PgD7uhnN8/s320/GranolaChoc_mixture.jpg" alt="" id="BLOGGER_PHOTO_ID_5297493209043497106" border="0" /></a><br /><br /><br />That's it, all 4 marvelous recipes from my own selections according to this year end and the starting of a new year - all of a sudden, peoples must think something to kick up a new life.<br />So as to this opinions, may I wish the good warmth of new year celebration to all of you(even we're already end of January, but I thinks it's not too late to start a new kick so that your new year's resolution will spice up), enjoy my recipe suggestions without any fuss.<br /><br />As far as you can see, the pattern of my activities done reflects my mood at the current time. The history of recipes tracked above is just as how you feel about me. When I'm excited, I'll choose the most simplest and easiest recipe to make, like the first steamed cake. To have the most complicated recipe of all the times required the full stability of mind and body, just see how the chef in the latest advertisement of Ferrerro Roche chocolate, where the chef is making the dessert very carefully, steadily and politely by using the high quality ever ingredients and materials. What I do have at the time(including my mind) could not yet being match with the guy in this advertisement so far. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1xe1mdrC-J2XK5QJBEAnhTRUgCQkorWfDiaATC06vi95Wt4et1hS47ejR2tf0Jbmm44BBSXA-LQ3xJlve0GhwyXbFY3wYQqEnFz9PVirIiOrtCO9MiM63Wns7blBHp7QABWnZqTshQAP/s1600-h/cookie_done.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1xe1mdrC-J2XK5QJBEAnhTRUgCQkorWfDiaATC06vi95Wt4et1hS47ejR2tf0Jbmm44BBSXA-LQ3xJlve0GhwyXbFY3wYQqEnFz9PVirIiOrtCO9MiM63Wns7blBHp7QABWnZqTshQAP/s320/cookie_done.jpg" alt="" id="BLOGGER_PHOTO_ID_5297493201345003618" border="0" /></a>Anyway, I'm approaching through it, and hope you'll see my progress soon!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t_0d-nPXZW53oWD-byhRmI9MVGzVFrY4CmTUdjUJeqQAe5QL2NB8tYkzDWPvewQ6JC-NzgGWRzCpCDeaPi5vsAM_Z9cei24Ty6FPQtDH_F_LZ7K381DTNpjy-dtFIZisqV_GKU0Tsh9W/s1600-h/bananaSplit.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2t_0d-nPXZW53oWD-byhRmI9MVGzVFrY4CmTUdjUJeqQAe5QL2NB8tYkzDWPvewQ6JC-NzgGWRzCpCDeaPi5vsAM_Z9cei24Ty6FPQtDH_F_LZ7K381DTNpjy-dtFIZisqV_GKU0Tsh9W/s320/bananaSplit.jpg" alt="" id="BLOGGER_PHOTO_ID_5297495736294892354" border="0" /></a> At the left you'll see my quick desert made by the fascinating bananas harvested from my second's home garden. There are a lot more fruits and vegetables coming on, but this time this is just enough, a bunch of big bananas coming into my house, waiting to be consumed immediately. And to make it consumable, I've come out with this two fast serving deserts, where it was a banana split and peanut butter toast with a banana and honey topping (top pic). These are the most easiest recipes to prepare, just split the banana into halves, and add any filling that you like in the centre, garnish with whatever sauce and go! For the peanut butter toast with a banana and honey topping, I used two slices of toast and spread with a peanut butter on top, add the banana slices and drizzles with a honey on top. That's how it'll look like when you know how to indulge your garden's goodness yourself!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N9TsbfH6B-wUAsxAcHLS6WCrzbLumlSuoRTat9MCHGc0DKoLapwRU6d3Ojb-hutibrZ-3iPSXymZ793wI4POCC3Jdd7PeJMpbf9EIh7NzDKwzwQUzxYMeKNnksSgwtXbukDD6xGoMhT7/s1600-h/banana04.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N9TsbfH6B-wUAsxAcHLS6WCrzbLumlSuoRTat9MCHGc0DKoLapwRU6d3Ojb-hutibrZ-3iPSXymZ793wI4POCC3Jdd7PeJMpbf9EIh7NzDKwzwQUzxYMeKNnksSgwtXbukDD6xGoMhT7/s320/banana04.jpg" alt="" id="BLOGGER_PHOTO_ID_5297493197598091026" border="0" /></a>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-31781462780485127742008-08-24T00:17:00.000-07:002008-08-24T02:22:46.384-07:00Cherry Madeira - Oops! We're in a Papaya Season!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJeJ2Zz3eddlG57usUDmbUCSHxMpoqnylCS816eHRqERvprg2NyRFfygLrLs6u3rHtFhobGpd8kKO938vYbEThk7Yv_gFRyxE9p-dyuYLxogTb4gA966mfJZcHStyMTsdoSFDPHiGfiD_/s1600-h/readytoeat.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJeJ2Zz3eddlG57usUDmbUCSHxMpoqnylCS816eHRqERvprg2NyRFfygLrLs6u3rHtFhobGpd8kKO938vYbEThk7Yv_gFRyxE9p-dyuYLxogTb4gA966mfJZcHStyMTsdoSFDPHiGfiD_/s320/readytoeat.jpg" alt="" id="BLOGGER_PHOTO_ID_5238008946933894210" border="0" /></a><br />Dear folks!<br /><br />Finally, I would like to thank for those who could contiually reading my 'not-so-catchy' entries, whereas I was unable to spend even a minute or two in front of my lovely laptop, even in the free times, as the main gadget box in my house refuse to open the 'pod bay door'.<br /><br />It was a long haul, shortly after the projects deadlines, activities with a similar threats, and all of the goodies work handed to me short after where the box get mad and got the blink eyed in front of it - shows it's unability to connect via the world. It is the what so-called streamyx ADSL modem, shared by 4 to 5 computers at my home. Whenever the middle light shows this blink, it means no WORLD! And it last till a couple of weeks, to about a month later.<br /><br />And miracleously, by the end of this week(where I'm writing now), it comes back, almost AMAZING!.<br /><br />Ok. The fruit season is here. Last night I've caught for about 7 pieces of our King of Fruit(Ask Malaysian, if you want to know) until I got almost sick, but it's still mild for someone else. There is a plenty of days until we step into a holy month again, and this time the fruit is still on the way to go. I'm glad to have it again and again and again, but the source never tried to stop. And this is the very good of the Malaysian's goodness, where one could repay their own sweat by just using their tasty buds as well, and the value comes next.<br /><br />All of these stuffs gives me my very basic ideas, by what I may called the prototyp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDP6MktZxxH21UdJAHoMnwZcjsSnQ1bWj5nwB65txngNvuIxPXZyzLtksxSDFedFNffGILpj-Zu5ekft2E-0Y2nc5o3-keRLUZlcjkVzd4Jzmp5cCukqtwdqqUOtiWNadrIX2gL4VGQR5-/s1600-h/justbaked.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDP6MktZxxH21UdJAHoMnwZcjsSnQ1bWj5nwB65txngNvuIxPXZyzLtksxSDFedFNffGILpj-Zu5ekft2E-0Y2nc5o3-keRLUZlcjkVzd4Jzmp5cCukqtwdqqUOtiWNadrIX2gL4VGQR5-/s320/justbaked.jpg" alt="" id="BLOGGER_PHOTO_ID_5238009646810622370" border="0" /></a>e of my forthcoming recipes. All fruits has been put over, be it the puddings, the main dishes, the cookies, the sweet threats, tid bits for occasions, and so on. Say it what you want it to be. By using my creativity, I've invented(still saved somewhere in my brain's RAM) about nearly a hundredth kind of recipes, just waiting to be write to another known to be disk, as long as I don't 'switched off' my memory.<br /><br />However, I need to test it first. Then only I got to publish it. You just wait for it, and you might know it. Besides, there's also a gifts, it's so many we can afford to have it - even at my office. There should be some tea threats, or even some leftovers, brought by some of my colleagues, and we have it for some times together. One of the famous threat is <span style="font-style: italic;">Bubur Kacang Hijau </span>served with Durians, and this may welcomed some person by make them saying "Just to see, not to have!". You sure know what kind of person who falls into this category, where the amount of calories counted for them.<br /><br />For this time, the recipe I would share with you is yet a British cake, but has been altered a bit by me, by adding some bits of papayas, dried fruit mix and orange juice instead of lemon juice.<br /><br /><br /><span style="font-size:100%;">Recipe:</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvVb0osS5fSmsN1h_CDrhIJOEtfO40wEkVZ8P1YP7qIZ4IcMCCjXJQQS7RbozuoUA0iQZZ88iyfUrr8tIpUa7g0D18gLHzn5eZ-DFAXIVFCoMiFfgcslbFr6QJvkmaMfilOiGzcuzkeCP/s1600-h/freshlybaked.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvVb0osS5fSmsN1h_CDrhIJOEtfO40wEkVZ8P1YP7qIZ4IcMCCjXJQQS7RbozuoUA0iQZZ88iyfUrr8tIpUa7g0D18gLHzn5eZ-DFAXIVFCoMiFfgcslbFr6QJvkmaMfilOiGzcuzkeCP/s320/freshlybaked.jpg" alt="" id="BLOGGER_PHOTO_ID_5238009652218814914" border="0" /></a><br /><span style="font-size:100%;"><br /><span style="font-weight: bold;font-family:verdana;" ><span style="font-style: italic;">Cherry Madeira</span></span><span style="font-family:verdana;"><br /></span></span><br /><span style="font-size:100%;"><span style="font-family:verdana;"><span style="color: rgb(0, 0, 0);"><span style="font-style: italic;">6-8 oz. glace cherries (use a mix of other fruits, eg: papaya, raisins, etc.)<br />6 oz. butter or margarine<br />6 oz. caster sugar<br />3 large eggs, size 2<br />1/4 level teaspoon almond essence<br />8 oz. plain flour<br />1 1/2 level teaspoons baking powder</span></span></span></span><br /><span style="font-size:100%;"><span style="font-family:verdana;"><span style="color: rgb(0, 0, 0);"><span style="font-style: italic;">2-3 tablespoons milk or lemon juice (or orange juice, or most preferably local fruit juice, like pineapple juice, for example)<br />A few flaked almonds (I've omitted this)</span></span></span></span><br /><span style="font-size:100%;"><span style="font-family:verdana;"><span style="color: rgb(0, 0, 0);"><span style="font-style: italic;"><br /><span style="font-weight: bold;">Method:</span></span></span></span></span><span style="font-size:100%;"><span style="font-family:verdana;"><span style="color: rgb(0, 0, 0);"><span style="font-style: italic;"><br /></span></span></span></span><br /><ul><li>Set oven to moderate, Gas Mark 4, or 350<sup>o</sup>F / 180<sup>o</sup>C.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMD_wp8xfAQAaftIpT3YLd9baypWOycR1Fc3ubF7f9SROXBbW0er7brc-Qgr6CWBVMxKdGBYUfx2mmn0r6xubVGd8MH7IU9rEjaRW1Qp1g-WzXJ4nVN0LlfP_lmTjVkYYJ0xHOUcLM0HG/s1600-h/finalmix.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMD_wp8xfAQAaftIpT3YLd9baypWOycR1Fc3ubF7f9SROXBbW0er7brc-Qgr6CWBVMxKdGBYUfx2mmn0r6xubVGd8MH7IU9rEjaRW1Qp1g-WzXJ4nVN0LlfP_lmTjVkYYJ0xHOUcLM0HG/s320/finalmix.jpg" alt="" id="BLOGGER_PHOTO_ID_5238009660216253122" border="0" /></a></li><li>If the cherries are very sticky wash them under warm water then dry thoroughly on kitchen paper. Cut 2 oz. in half for the top and quarter the rest.</li><li>Cream the butter or margarine until soft, add sugar and cream until light and fluffy.</li><li>Add the eggs, one at a time, beating well after each addition. Beat in the almond essence. Sift together the flour and baking powder then, with a metal spoon, fold into the creamed mixture with milk or lemon juice to give a dropping consistency. Fold in the cherries.</li><li>Spoon the mixture into the tin and level the top. (If a cake tin is used, hollow out the centre to a depth of about 1 inch.)</li><li>Place reserved cherries over top of cake and scatter over the almonds.</li><li>Bake in the centre of the oven for about 1 hour or until firm and springy to the touch. An inserted skewer should come out clean.</li><li><span style="font-weight: bold;">Note:</span> If you have a curved-based ring tin, scatter cherries and almonds over base before topping with cake mixture.</li></ul><br />Now, that's all for the cherry Madeira cake, I'll look up like this some more soon. Right now I'm wondering for a right match for a local buds, as we have too many combination nowadays in Malaysia - western, Arabic, Indians, Chinese, Japanese, Indonesians and the list is still counting...<br /><br />What makes the perfect taste is never ends. If you like chocolate, for instance, there may be a blend of chocolate and any other things. And the things goes on, you'll probably switch to an<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuA2_9LkB5tVEMwgOf3hgcRrkn6N3acLNsj6FfCah-vbk4VlpbKIiV_bilX_SLeNj3I6lVO3dFo44cb73bDaCMCfhozjuVwChFIqSekRlqVkQYcfYPqmisR8qb75nl9WLHaMfLjOeeET5B/s1600-h/ready_to_bake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuA2_9LkB5tVEMwgOf3hgcRrkn6N3acLNsj6FfCah-vbk4VlpbKIiV_bilX_SLeNj3I6lVO3dFo44cb73bDaCMCfhozjuVwChFIqSekRlqVkQYcfYPqmisR8qb75nl9WLHaMfLjOeeET5B/s320/ready_to_bake.jpg" alt="" id="BLOGGER_PHOTO_ID_5238009655446752274" border="0" /></a>other flavour, but the things keep changing. While all of the ingredients keep interacting within each others, I'll like to try to look up in my brain, (if any) where can I pops up a perfect match of most of my ideas, like what it would be the next perfect threats this season! The time is rolling, yet, however, I would like to think out of the box. There could be the ready-made recipes in my collections, but, to make it meet the current season, I need to deal with the extra occasion-like theme held at my local place, whereas many of thousands of participants from the background of agricultural and the industries beyond it took part in it. Thanks for the MAHA exhibition<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_91oyDLY7gGRarZ6A2u28sN7a4YE-3ey67TkbjFUp5XAJME3JnBZW6JdKl8QYD2Z3RIWfozmyZj8RKUD9NlRDwybsp56dMER3J2gTjf2S2wCbujhBfFjgXgzgSbQ_vLb70ahXDChQgEA/s1600-h/papaya1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_91oyDLY7gGRarZ6A2u28sN7a4YE-3ey67TkbjFUp5XAJME3JnBZW6JdKl8QYD2Z3RIWfozmyZj8RKUD9NlRDwybsp56dMER3J2gTjf2S2wCbujhBfFjgXgzgSbQ_vLb70ahXDChQgEA/s320/papaya1.jpg" alt="" id="BLOGGER_PHOTO_ID_5238009657466342578" border="0" /></a>, thanks to a lot of stuff which will be integrated to my popping ideas. Right now I have one of those pop-up menu in my brain, thinking to choose from what menu to what menu to be prepared soon. I have this in my mind: <span style="font-style: italic;">Asam Pedas Tempoyak, Biskut Durian Coklat, Chocolate Gratitude(which may be made of tapioca flour), Durian Talam pudding cake, and at last but least - Noodles in Sweet n sour souce.</span><br /><br />Wait it till I announce it, where I should put this into the 'untested recipe' list first - and I'll looking up on how can I improve this blog in order to have this kind of menu at the right side. Also, should I modify this site, and I'd like to put on whatever I feel is beautiful, like java drop-down menus or the like.<br /><br />Bye for now, hi for next!<br /><span style="font-style: italic;"></span>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com2tag:blogger.com,1999:blog-1499990649572013448.post-49456341464123086902008-04-19T04:19:00.000-07:002008-04-21T06:55:33.581-07:00Dreamy Midsummer Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zzmFEoL6OCy6kgc85pv3cKa6fGrFXZfMGH39Udtq6l8nxzdsmMnGN6lp67XjLZzDPregPmgRXTsvSh5425PjPu8A-HHcLQuZ_n0Xigy8LwzAKUDeps5215WbFb6SU10cnAjuvTOnz0X0/s1600-h/dreamymidsummer1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zzmFEoL6OCy6kgc85pv3cKa6fGrFXZfMGH39Udtq6l8nxzdsmMnGN6lp67XjLZzDPregPmgRXTsvSh5425PjPu8A-HHcLQuZ_n0Xigy8LwzAKUDeps5215WbFb6SU10cnAjuvTOnz0X0/s320/dreamymidsummer1.jpg" alt="" id="BLOGGER_PHOTO_ID_5190925489468799858" border="0" /></a><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDXJT1P4icFnqpl3jjl_IAqyvx-4YZK7qUfUo8uQA9eNO_mY9bobJQ2YETGiT5Ix8DnvQpC6aM86sVkZvu_Kwk1gs-WdE0aK99Hnd2ZuLrAwZ-4nz-YBJA2OZAtlyNiBwfB7JvM1ixXBX/s1600-h/dreamymidsummer1.jpg"><br /></a></div><div style="text-align: center;"><br /></div>Welcome to the dreamer's magic. This cheesecake is full and rich of flavors, yet it contains reduced fat whipped cream and use 1 package of cream cheese. Many versions of cheesecakes, that claimed to be richy and 'dreamy' uses a lot quantity of dairy products, mainly the cream cheese and / or the sour cream, whipping cream and sometimes includes the yoghurt. Now this recipe I've obtained from my favorite cooking book, what a great cookers might like to have. The book has a good quality of illustrations, making it the first in choice for the cookers in doubt. If I have to make a quick choice when looked at the book at first place, I'll choose it. No matter the recipes inside are easy to follow, with a full description of recipes.<br />Ok, I don't have enough time to mention about the book alot, but I might introduce it to you the title of the book. Its called "TESCO COOKERY COLLECTION - Cheesecakes". It has a smaller size, handy to use in the kitchen with a hardcover skin.<br /><br />Here I'll try to include the recipe I've just followed, and there may have be a copyright against it, but this is just the way I want to show you what I've cooked in the past, and how did I cooked it!<br /><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Dreamy midsummer's cheesecake</span></span><br /><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GTYLTjbLApmwrgFJnnxHdsxcwhm0fWZ_68hHldJ2qB-oUI5TFzhiEiedpJG4OUJdmDuw0B3JfoWKNF2vZCn2xRBO9PyjgW2ofNRMZ7hIY_17r0pmevKtG0HB33j_0bvqgDYGCzWwl4wz/s1600-h/dreamymidsummer2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GTYLTjbLApmwrgFJnnxHdsxcwhm0fWZ_68hHldJ2qB-oUI5TFzhiEiedpJG4OUJdmDuw0B3JfoWKNF2vZCn2xRBO9PyjgW2ofNRMZ7hIY_17r0pmevKtG0HB33j_0bvqgDYGCzWwl4wz/s320/dreamymidsummer2.jpg" alt="" id="BLOGGER_PHOTO_ID_5190924493036387170" border="0" /></a><br /><span style="font-weight: bold;">Serves 8</span><br /><br />For the base:<br /><span style="font-style: italic;">50g (2 oz) margarine or butter, melted<br />50g (2 oz) caster sugar<br />100g (4 oz) ratafias or macaroons, crushed</span><br /><span style="font-style: italic;"><br /></span>For the Filling:<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br />15 g (1 1/2 oz) sachet powdered gelatine<br />3 tbls water<br />225g (8 0z) full fat soft cheese<br />2 eggs, seperated<br />100g (4 oz) caster sugar<br />grated rind of 1 orange<br />a few drops of almond essence<br />142 ml (5 fl oz) carton double or whipping cream (I'm using the Emborg brand, which contains around 35% of cream)<br /><br /></span></span></span></span>To decorate:<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /><br />225-350g (8-12 oz) mixed strawberries, cherries or raspberries and redcurrents(I've used dragon fruits, strawberries and some mangoes)<br />3 tbls redcurrent jelly<br />1 tbls strained orange juice</span></span></span></span><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /><br /></span></span></span></span>Grease a loose-bottomed or spring-form 18-20 cm(7-8 inch) cake tin.<br />Mix the melted margarine with the sugar and ratafia crumbs. <span style="font-style: italic;">(However, I've omitted the sugar for this part, and used the marie biscuits instead).</span> Spoon into the greased tin and press evenly over the base. Chill the biscuit base in the refrigerator while making the almond-flavoured filling.<br />Sprinkle the gelatine over the water in a heatproof bowl and leave for 2-3 minutes until spongy. Stand the bowl in a pan of hot water and stir until the gelatine has dissolved. Set the liquid gelatine aside to cool slightly.<br />Beat the cheese in a bowl until softened. Beat in the egg yolks, half the sugar, the orange rind, almond essence and cream. Stir in the liquid gelatine. Leave the mixture until it is on the point of setting.<br />Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Using a large metal spoon, fold lightly, but thoroughly, into the cheese mixture.<br />Turn the mixture into the prepared tin and gently tilt and tip it to level the surface. Chill in the refrigerator for 3-4 hours, or until set.<br />Run a round-bladed knife around the sides of the cheesecake. Melt the jelly with the orange juice in a small saucepan over low heat; cool slightly, then brush or spoon over the fruit. Transfer the cheesecake to a serving plate. Allow the glaze to set before serving the cheesecake well chilled.<br /><br />Well done, do let the cheesecake to completely set before serving, as this need the usage of refrigerater even after the cheesecake has been served, and being eaten! This is because of the humidity differences, the temperature changes and also the ingredients type that may differs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWZYdSyMzbgJjqYYSIGpCx6uGs_b1FMuh62O1DTyLOygDUO5SAr5UqKOkIkDLCwdengdRFJcMZvWYRAdL-8cGMY_7_7-z7H9O1_9ZKngmnYj0vsUxthGqrYcHUhWZOfKUMqezvSzPUjZz/s1600-h/Image002.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWZYdSyMzbgJjqYYSIGpCx6uGs_b1FMuh62O1DTyLOygDUO5SAr5UqKOkIkDLCwdengdRFJcMZvWYRAdL-8cGMY_7_7-z7H9O1_9ZKngmnYj0vsUxthGqrYcHUhWZOfKUMqezvSzPUjZz/s320/Image002.jpg" alt="" id="BLOGGER_PHOTO_ID_5190925914670562178" border="0" /></a> across a countries or regions. For example, I am using the Emborg Whipped cream, which contains 35% cream only, unlike the others that available in Malaysia, like President or Anchor, which may contain more cream. This should also taken into account when baking, because you may/may not get surprised when you saw your final product get melted into the plate after leaved for too long outside the refrigerator, and this is what happened to my very last piece!Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com3tag:blogger.com,1999:blog-1499990649572013448.post-51191513530499413402008-03-16T08:43:00.000-07:002008-04-21T06:57:42.270-07:00Almond Streusal Bundt Cake with Coffee GlazeAlright, there you goes.. waiting for almost a decade for my next episode..<br /><br />Actually, there is a big schedule for me to manage my daily life and activities, plus there is a one trial-and-error interview that I had to canceled at last minutes just because of my healthy problems. There is a less hour left for me to plan what to cook, even at the weekend, I have to accommodate my office too. Just because of this hourly packed humanity period of the election day, I have to become a back-up citizen for most of my officemates.<br /><br />After a long 'vacation', I have came out with a mouth-watering dessert product that could fit almost all of your daily meals, be it breakfast, lunch or dinner. The cake is quite rich, packed and contains full of nuts, oats and cinnamon flavor. There is a layer of streusal at the center, where it combines most of the ingredients like what to be in a granola, the oats, nuts, brown sugar, and butter. This is added with a little of coffee powder, to make it produce well blended herb aromas, lead by the authentic tastes of the cinnamon.<br /><br />First of all, I would like to note that I've got this recipe from the internet, which the site is www.RecipeLand.com. At the time I was looking for the recipe which has the combination of the nuts, preferably almonds, oats, and some other cereal. At last I found this - luckily it match my searching criteria, although I didn't use any ingredient filter or any other kind of advanced search. Just look at it, and it comes by. Pretty nice? Awesome!<br /><br />Ok., here is the recipe:<br /><br /><span style="font-weight: bold;">Almond Streusel Bundt Cake and Coffee Glaze<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lCZe6zZGgWTDooTDFt65sDhPrpKMaN1a5YaErlJ9DzMaGbEqLfglswHrNn8if7fFIPhUtdsazvrftz616EjNcSEMcHaPXuD8X48kL4DtIqJsRRw1R5BptO00xok4ebcpRY66KCdjbnZo/s1600-h/almondstreusal4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lCZe6zZGgWTDooTDFt65sDhPrpKMaN1a5YaErlJ9DzMaGbEqLfglswHrNn8if7fFIPhUtdsazvrftz616EjNcSEMcHaPXuD8X48kL4DtIqJsRRw1R5BptO00xok4ebcpRY66KCdjbnZo/s320/almondstreusal4.jpg" alt="" id="BLOGGER_PHOTO_ID_5178371875014909266" border="0" /></a><br />Submitted by: anonymous<br /><br /><span style="font-style: italic;">(Categories: Almonds, Baked Goods, Bundt Cakes, Cake, Desserts, Oats, Sweets and Desserts)</span><br /><br /><br />Prep. Time: <span style="font-weight: bold;">60 minutes</span><br />Cook Time:<span style="font-weight: bold;"> 60 minutes</span><br />Total Time: <span style="font-weight: bold;">120 minutes</span><br /><br /><br /><span style="font-style: italic;">Ingredients:<br /></span><br />-------------------------------------<span style="font-weight: bold; font-style: italic;">streusel</span>----------------------------------<br />1/2 cup brown sugar, packed <br />1/2 cup almonds, chopped, toasted <br />3/4 teaspoon cinnamon<br />1/3 cup oats, old fashioned <br />1 1/2 teaspoons instant coffee <br />1/4 cup butter, chilled, cut pieces<br /><br /> ---------------------------------------<span style="font-weight: bold; font-style: italic;">cake</span>------------------------------------ <br />3 cups cake flour, sifted <br />1 tablespoon baking powder<br />1 cup almonds, whole, toasted <br />3/4 cup butter, unsalted, room temp<br />1/2 cup almond paste <br />1 2/3 cups sugar <br />1/2 teaspoon almond extract<br />1 cup milk <br />6 large egg whites, room temp <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgVfEPiZQNZhBXAl5UJ1nsd7kDedRUPhwcmBVkfEYQwKxkETz9NKpyg3PbsNE98SKcbM6FOKk_K5wGbqFUgvRPI_eRNxn9UyxcK0BTyeCbHoIJ0TI0n5XW21xk5NgOj8V9WLh-a1Drr62/s1600-h/almondstreusal1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgVfEPiZQNZhBXAl5UJ1nsd7kDedRUPhwcmBVkfEYQwKxkETz9NKpyg3PbsNE98SKcbM6FOKk_K5wGbqFUgvRPI_eRNxn9UyxcK0BTyeCbHoIJ0TI0n5XW21xk5NgOj8V9WLh-a1Drr62/s320/almondstreusal1.jpg" alt="" id="BLOGGER_PHOTO_ID_5178371419748375858" border="0" /></a><br /> --------------------------------------<span style="font-weight: bold; font-style: italic;">glaze</span>----------------------------------- <br />1 cup powdered sugar <br />1/4 cup heavy whipping cream <br />1 teaspoon instant coffee <br />1/3 cup almonds, sliced, toasted <br /> <br /><br /><span style="font-style: italic;">Directions:</span><br /><br /><span style="font-style: italic;font-family:arial;" >FOR THE STREUSEL:</span><span style="font-family:arial;"> </span> <span style="font-family:arial;"> Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside.</span> <span style="font-style: italic;font-family:arial;" >FOR THE CAKE: </span> <span style="font-family:arial;"> Preheat oven to 350~.</span><br /><br /><div style="text-align: justify; font-family: arial;"> Butter and flour a 12-cup Bundt pan <span style="font-style: italic;">(I've used a normal pan instead, as I don't have any bundt family of pans in my house). </span>Mix flour and baking powder in a small bowl. Finely grind almonds in processor.<br /><br /> Using electric mixer, beat butter and almond paste in a large bowl until blended.<br />Gradually beat in 1-1/3 cups sugar. Continue beating until fluffy. Beat in extract.Stir in dry ingredients alternately with milk.Mix in ground almonds.<br /><br />Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks.Gradually add remaining 1/3 cup sugar and beat until stiff but not dry.Fold meringue into batter in 2 additions.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcifpCEdBEJ5DGTIad0hQ4dU7535tqhNQz0tyYRgduoF25oIkwXUsIwJ6GiZaqO7e-sqRwoHypwPFUyGtuhrIU3dSGlJCl6nzEa5fICEi_7X2wfnQu0lJJDa01orx-4pqqieadT5778tV/s1600-h/almondstreusal3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcifpCEdBEJ5DGTIad0hQ4dU7535tqhNQz0tyYRgduoF25oIkwXUsIwJ6GiZaqO7e-sqRwoHypwPFUyGtuhrIU3dSGlJCl6nzEa5fICEi_7X2wfnQu0lJJDa01orx-4pqqieadT5778tV/s320/almondstreusal3.jpg" alt="" id="BLOGGER_PHOTO_ID_5178371664561511746" border="0" /></a><br /><br /> Transfer half the batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tested done, about 1 hour.<br /><br /> Cool in cake pan on rack for 20 minutes. Turn cake out onto rack and cool completely.<br /><br />(Cake can be made 1 day ahead; cover and let stand at room temperature.)<br /><br /><span style="font-style: italic;">FOR THE GLAZE: </span>Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended. Drizzle glaze over cake, allowing to run down sides.<br /><br />Sprinkle cake with sliced almonds.<br /><br /><div style="text-align: right;"><span style="font-style: italic;">(Copyright: http://www.recipeland.com/)</span><br /></div></div>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com1tag:blogger.com,1999:blog-1499990649572013448.post-89921494369514775312007-11-19T09:45:00.000-08:002008-03-16T09:23:10.661-07:00A Good And Tasty Raw Seafood<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2246/2075113187_476e29b46c.jpg?v=0"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://farm3.static.flickr.com/2246/2075113187_476e29b46c.jpg?v=0" alt="" border="0" /></a><br />This is was when my family, my relatives and I went to one of the 5 star Japanese Restaurant, named Agehan Japanese 'All You Can Eat' Restaurant, located at level 3, Blue Wave Hotel, Shah Alam. This time, I'm having my best time celebrating my 28th birthday, along with my relatives who is celebrating theirs too.<br /><br /> At this restaurant, I've had a wide range of Japanese cuisine, including a yet hot bunch of known Japanese dip, called 'Wasabi', which has a strong and mild flavor, but its hot flaming feeling will feels your throat, up to your nose, if you don't careful. This is my good delicacies starter at the beginning, yet it brings me through while making me addicted for more and more spicy foods until now, and now I'm hunting for Sarawak Laksa, Nyonya Laksa and some other Nyonya cookings as it has the similar asian tastes, and quite localish, with a bit of chinese taste, i.e the noodles like the one used in Japanese cookings.<br /><br /> These asian cookings has the similar taste in sense of smells, aromas and flavors, which uses a lot of spice and herbs, take it as a comparison with two 'twin' cuisine, a Japanese and Chinese noodles. It has a same texture, same styles, same method of making, and quite a same name. For example, we can found both Japanese and Chinese uses a 'Ramen' for its main noodle dish. All these makes me feels like pulling myself more to the east, with a bunch and taste of herbs. Yes, herbs makes the foods better, yet tasty. You can also blames for the spices, for it too makes the same results for the Western foods for examples, take a look at the Italians.<br /><br /> When all these spices are blended, the result is the authentic tastes which suites your tasty buds nicely. The tasty buds may vary in difference places as well, but this times I feel my loves taking me to the east. I can say that this Japanese threat is the starter, but I'm still wondering, if there are still the others. Maybe we are still after the Raya season, where our local spices are still in the memories, although the newly Japanese welcome may be the hints. Well, until now(it's about 3 days past, we are having our celebration last Saturday), I'm still feels my buds dreaming of a well cooked noodle cuisines, with a bunch of herbs, spices, and a local cuisines, which has a sweet, sour, spicy, and a good blend of turmeric aromas. So, guess, what it would come? Haha.. A bountiful Nyonya cuisine, which include some of its famous laksas and curries, where I've just looked up at web some of its recipes - Ayam Kari Kapitan, Nyonya Laksa@Nyonya Curry Laksa, Lai Fun, Kari Ketam (Crab Curry), and some infos about the Nyonya decendants.<br /><br />So, I'm still thinking what I would be cooking next, perhaps the Nyonyas, perhaps the Japanese, or perhaps the local Malay desert - I'm proud to have this one first if I could - the most important as I'm a Malay! Anyway, I'd like to have a variety of tastes, whereas my buds doesn't stick to what I am, where I am, or what I like at most. My taste always change, according to place, current events, or even the popularity of a current culture or some attraction activities of some groups about foods and something like that. If the season is about the Japanese, so there will I go! No matter how difficult to get the ingredients, I'll try. Don't think that I'm unable to find the Wasabi, cause I've found on the net on how to make it at home! Just after a few days!<br /><br /> More or less, I'll decide that I want to start something similar to Nyonya's favorite this week, if not being able to cook myself, I'll try to stop at Laksa Shack and try some Sarawak Laksa soon!<br /><br /> Today I've added some of the known fellas who have the skill cooking and preparing many of my favorite dishes, including this newly borned favorite in my life - the Nyonya style! I've added it at the left side. Happy visiting!Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-79534150177633440842007-11-11T09:16:00.001-08:002007-11-11T09:51:11.746-08:00Focaccia with Onion and Rosemary<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpLR-zTZWRejFgbymB14p2UoG-NkzBU5KcQHTwUktZjFMxTmf5OR2sDyi4QCGH87EhZGYinGyE3Liuj77D-V-wo1627UkZBpkM2gDZcKotp0Vt5yk6NxqkH8JSmsTeyITUgxDkvCaHL_Q/s1600-h/focaccia_baked.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpLR-zTZWRejFgbymB14p2UoG-NkzBU5KcQHTwUktZjFMxTmf5OR2sDyi4QCGH87EhZGYinGyE3Liuj77D-V-wo1627UkZBpkM2gDZcKotp0Vt5yk6NxqkH8JSmsTeyITUgxDkvCaHL_Q/s320/focaccia_baked.jpg" alt="" id="BLOGGER_PHOTO_ID_5131639875317428562" border="0" /></a><br />Hello there! This time I'm having my time with a fellow cook specialist from my own country through his cookbook, entitled ' Tea time threats with Chef Wan'. He has been known as the Ambassador of the Asian Food, where he has been on the TV programs hosted and videoed from around the world! Ok, for now, I'm just alone in my kitchen, but, there is a helper from my book, a good book, with a spirit of the cooker's too! What a nice book, a full colored pages, with a nice appearance of texts. I bought this for just RM 59.90 from a Popular Bookstore and it worth a value.<br /><br />Ok. For today, actually tonight, I've been baked some of my first ever home-made bread, which is known as Focaccia, an Italian style bread, made with a pizza base like dough, topped with the onions, garlics, olives, tomatoes, chillies, or even nuts. I could call this a simple version of a pizza, as it sounds well, looks and tasty like a pizza too, except it has a less toppings. The basic dough is quite the same, and you can vary your topping to fit the taste and cuisine as well, be it sweet, savory, hot or spicy. There are a history of this kind of bread, where I just only learned it, well, you and I can check it out at Wikipedia to find it more. It is a kind of Italian style bread, where it may have been a twin to a pizza, if I'm not wrong.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NG9LUTZiTX1FQ6xBXKmCarQRzx66oE2Nw9E3AtM341ICgsuPToSnytwf_ZkFWlq01gsEQNPSJGUzEdlUYzSgjXo9YGH6pp5EuXMPP6HmylobyIoGDDfen9_0XGXcGX4zvJTknc55L1mo/s1600-h/focaccia_unbakd.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NG9LUTZiTX1FQ6xBXKmCarQRzx66oE2Nw9E3AtM341ICgsuPToSnytwf_ZkFWlq01gsEQNPSJGUzEdlUYzSgjXo9YGH6pp5EuXMPP6HmylobyIoGDDfen9_0XGXcGX4zvJTknc55L1mo/s320/focaccia_unbakd.jpg" alt="" id="BLOGGER_PHOTO_ID_5131640682771280242" border="0" /></a><br /><br />Ok. Let's not waste the time, and here I'll will show you the original recipe that comes from my book, but, again, this recipes has a copyright. Please use it exactly!<br />Note: I have change a bit for the topping, where I've substituted the olives with a half tomato, walnut with the almonds, and the olive oil with a vegetable oil as I don't have this things in my kitchen at the time.<br /><br />Here is the recipe:<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Focaccia with Onion and Rosemary</span></span><span style="font-style: italic;"><br /><br />Ingredients:<br /><br />Dough:<br />2 1/2 teaspoons active dried yeast<br />1/2 cup UHT milk, preheated to 40C and 46 C<br />1 1/2 tablespoon olive oil<br />1 cup water, at room temperature<br />500g all-purpose flour<br />2 teaspoons salt<br /><br />Topping:<br />1/4 cup walnuts, roasted and chopped<br />2 large red onions, sliced and fried with olive oil<br />10 black olives, chopped<br />1 teaspoon fresh rosemary, chopped<br /><br /><span style="font-weight: bold;">Method:</span></span><br />1) Dissolve yeast with a milk until foamy. Add olive oil and water, set aside.<br />2) Add the salt to the flour. Make a well in the center, pour over the yeast mixture. Mix and knead for 10 minutes. Cover dough and let inside the greased bowl to rise for one time the size for 2 hours.<br />3) Punch the dough and divide into two. Shape into balls and flatten a little.<br />4) Add all the topping on top of the flatten dough, let the dough to rise more for another one hour before baking.<br />5) Bake into a preheated oven at 200 C for half an hour or until well cooked.<br /><br />This is my first time bread baking, so the result is not as good as what it should look, feel open to feel at what I got in my pictures:)<span style="font-style: italic;"><span style="font-weight: bold;"></span><br /></span>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-54466763875779100952007-11-11T08:50:00.000-08:002007-11-11T09:13:55.804-08:00Instant Fried MaggieWelcome fellow cookers! This time I have tried my own new menu based on my taste experience. This recipe was invented through my estimation and assumption from a variety of taste of the similar menus, whereas the basic ingredients has been in my thought at first. This include the simple and yet instant to prepare dinner recipe, where I found a part of the ingredients has been in the package at first. The instant noodle, as we know, usually comes with its own taste and flavor pre-packed in its own packages. This could make the late-stayers easily prepare up his/her wonderful dinner with a big taste within a minute. No long written recipes, or even a long list of kitchen ingredients. Just require a sachet or two, provided inside the noodles' package, and you'll keep up the rest. Amazing and fascinating, I show you my home-made fried instant noodle, or in Malaysia, the folks just simply calls it '<span style="font-style: italic;">Maggie Goreng</span>'. You can have this at the <span style="font-style: italic;">Mamak</span> stall, but this time you can try to pick up the art yourself at home! Note: This recipe has a bit of a threat of a <span style="font-style: italic;">Mamak</span> taste, which is a bit spicy, but not too hot. Try!<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Maggie Goreng Segera (Instant Fried Noodle)</span></span><br /><br /><span style="font-style: italic;">Ingredients:<br /><br />1 packet Instant Noodles, usually Maggie, Mamee, or any other good brand.<br />2 segments of Garlic, chopped<br />1/2 Onion, chopped<br />2 cili padi (small size chillies), chopped<br />a chunk of leftover fish or chicken or any meat dish, washed and chopped (you may used the fresh boiled ones)<br />An egg<br />Soy sauce<br />Tomato or Chilli Sauce<br />Salt and Pepper to taste<br />1/2 tomato, cut into cubes.<br />about 1/3 cup vegetable oil for frying<br /><br /><br /><span style="font-weight: bold;">Method:</span></span><br />1) Prepare the instant noodle, empty the noodle from the sachet and soak in a hot water for about 1-2 minutes or according to the instruction on the package.<br />2) While the noodle is soaked, prepare the oil in the frying wok or large pan. Heat the oil until gentle hot, around 1-2 minutes.<br />3) Place the onion, garlic and chillies in the pan, stirring slowly until the smells raise and the onion is lightly browned.<br />4) Take the flavor sachets from the noodle package, empty both or more(if the package has more than one or two, use all of them) into the pan, keep stirring until combined.<br />5) Put into 2 tablespoons of soy sauce, 1 tablespoon of chilli or tomato sauce into the pan and keep stirring.<br />6) Place the drained soaked noodle into the pan, stirring and mix as quickly as possible to let all the sauces mix in with the noodle. Keep stirring until the sauce begin to dry.<br />7) Make a well in the centre, then break an egg on top of it and quickly stir all the mixture together until totally blended. Keep stirring to avoid the mixture dry too fast.<br />8) When the egg mixture has set, then it is ready. Transfer the fried noodle onto the plate and serve hot immediately. Garnish with a cubed tomato.<span style="font-style: italic;"><span style="font-weight: bold;"></span><br /></span>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-28301145913048245842007-10-24T09:32:00.000-07:002007-10-24T09:51:22.249-07:00Hot Vochlle, For Instance?Hey..this morning I've woke up and make up my breakfast with this instant hot cocoa drink in a minute - in no time. I just can't have a time for any breakfast meal as I've to hurry for my regular appointments, and I just took for approx. 5 hour for the last night sleep - slept at 5 am and woke at 10.30 am. Is that crazy? Crazy no more. Just a skidded time of work.<br /><br /> So, what I prepared in the kitchen is simple, but I can show you what I have. Just a cup of cocoa drink, made with the Vochelle instant drinking cocoa powder, mixed with a powdered milk and creamer, and a plus of instant oat, it'll gives you the extra ummph of starting energy.<br /><br />I used milk powder instead of fully creamer because I know that it's a breakfast, and I need something to feed me up because it's already 10.30, and I'm still feeling quite drowsy and need some simple menu to take along with the drink. Added with some oats, this will energize you better when accompanied with a milk.<br /><br />I may ended up with a teaspoon of vanilla to give the extra aroma, if desired.<br /><br />This is my drink recipes:<br /><br />Hot Vochelle with Oats<br /><br /><span style="font-style: italic;">Ingredients:<br />1 1/2 teaspoon Vochelle instant drinking cocoa<br />2/3 tablespoon sugar (depending on taste)<br />1 tablespoon creamer (Nestle coffeemate, or others)<br />1 tablespoon milk powder<br />2 1/2 teaspoon instant oat (depending on thickness)<br /><br /><span style="font-weight: bold;">Method:<br /></span></span>1) Add all ingredients in a mug and add hot water (80C) until near the top. Stir until blended and ready for enjoy!<span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-89442233699786116442007-10-23T05:52:00.001-07:002007-10-24T09:52:48.256-07:00Sandwich ayam merah..?Ok, last two nights I've been found a good yet nice products that would suit your tasty buds and the feels of culture in our place, like the title goes.. which read it as 'Chicken in Red Sauce Sandwich' in English. This ideas pops into my minds expressly and without any doubt it came into my thoughts thoroughly. What happens at first is I'm busy finding the perfect ingredients to make a so called 'Mexasian' dishes (I'm sorry this terms doesn't yet exist so I created on my own) - where the tastes binds together to create the superb of the two nations together - Mexican and Asian.<br /><br /> How did the ideas came? Firstly, it took me some while where I'm quite thinking of what to have for a dinner that day as both of my parents went out for the outside dinner. After I realized what had left in my refrigerator, I sped up my thought to get almost fit ever dish that could accompany me that only night. When I opened up my fridge, what I first saw is a bunch of tomatoes, a leftover small cube of cheese, a quarter cut of a local long bread (a kind of french stick but this ones is soft - made by federal bakery, sold by the rotimen) and a bowl of a so called dish - 'Ayam masak merah' where in English it reads Chicken in Red Sauce. This dish is hot, so I manage to take almost all of it, mixed in the diced tomatoes and cheese, where firstly sprinkled with an oregano and salt to taste. Note that for the chicken I took out from it sauce first and shredded it a bit, then re-mixed it again with its sauce. After that, I mixed it with the chopped tomatoes and cheese. There it goes, a spicy Mexasian taste for a layer of sandwich fillings. I then took the bread and split it into halves and spread some margarine inside it before spreading over it with the ready made fillings. After resembled the top part of the bread, I baked in my small toaster. What happens next is the topmost part of the bread went burnt as it touches the toaster's internal elements. After I realized the smoke than I suddenly cut off the circuit and I quickly removed the bread and I got shocked of it has been totally burned, but I didn't throw it away but I just took it out and remove some part on its top and have it half cooked. The inner fillings doesn't completely ready, but the cheese seems to be getting melted, and this can make me satisfied a bit if not so much of the other parts of the fillings, as to my thought, if it could take any longer, the other ingredients would blend well, and turns out together perfectly with the molten cheese.<br /><br /> Ok, I will give you the complete recipe below, where this time no copyrighted provided! This time this recipe comes from me myself!!<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chicken in Red Sauce Sandwich </span></span><span style="font-style: italic;"><span style="font-size:130%;"><span style="font-weight: bold;">(Sandwich Ayam Merah)</span></span><br /><br />1 bowl leftover chicken in red sauce dishes(at least a medium cut of chicken in it)<br />A quarter of a block of cheddar cheese (approx. 75 g - you can use whatever kind of cheese you prefer)<br />1 tomato, washed and diced<br />Oregano and pepper, to taste<br />A medium size of any sandwich bread or buns(you could use a french stick, but this one quite harder)<br />butter or margarine to spread.<br /><br /><span style="font-weight: bold;">Method:</span></span><span style="font-weight: bold;"><br /></span><br />1) Dice a cheese into small cubes, mixed with a diced tomato. Sprinkle over with the oregano and pepper to taste, set aside.<br />2) For the chicken in red sauce, prepare the chicken by removing it from the sauce first and then shred it a little with a fork or knife. You could wash the chicken first to remove the extra sauce that sticks to it.<br />3) Remix the chicken back with its sauce, and then mix it with the cheese and tomato mixture.<br />4) Check the taste, if you require more spice, add some more pepper, chillies or garlic.<br />5) Spread it on the buttered bread, cover with another halves of a bread.<br />6) Place the bread in the toaster or if you have a bigger oven, just place it inside it as it could be too small to place the unbaked sandwich into the toaster. If you concern about the fillings for being dropped out while baking, wrap the sandwich with a foil before baking.<br />7) Bake for at least 5 minutes in a moderate oven or longer, depending on the size and how far you want it to be cooked. The sandwich is ready when the cheese is melt.<br />8) Have your say, watch your taste!<br /><br /><br /> This don't goes well that night as I just used a small cut of bread, where the fillings goes upward and this got stucked into my toaster oven. So, what I did after it is proceed with another simple one-step bowl of Maxasian dishes, where it consists of the remaining tomato( I just use half of the medium sized ones for above recipe), and some other cuts of cheese mixed together in one small bowl, and finally poured over by a dollop of hot local chilli sauce(the chilli is a <span style="font-style: italic;">cili api</span> type, where it is a small ones with an extra hot flavor), and there it goes. I think I should microwave it to get the cheese melted a bit and then add some cubed toast. What do you think?<br /><br />Ok, I will still give you this recipe to try, enjoy!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Spicy one-bowl Mex Chilli and tomato snack<br /><br /></span></span><span style="font-style: italic;">Half a tomato, or a quarter just fine<br />2 medium sliced of cheese (I used cheddar)<br />A dollop of Malaysian Hot Chilli Sauce (I used Wanis brand, or you could also try Aminah Hassan)<br />Some pinch of Oregano or pepper, you may also need a salt.<br />A slice or two slices of toasted bread, diced.<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Method:<br /></span></span></span><br />1) Combine the tomato and cheese in one small bowl, sprinkle over the spices.<br />2) Add the sauce, mix well. You can also try the tomato paste, but I recommend the chilli paste. There are a lot kind of chilli paste available in Malaysia, where there are chilli boh - a kind of thick paste available at local supermarkets, but you can try by blend the chilli yourself at home.<br />3) Put the bowl into the microwave and go for high for about 10 secs, or if the cheese haven't melted yet, give an extra second until melted slightly.(No need to melt too much, or it will be stuck within your spoon and bowl upon eating it).<br />4) Take out from the microwave and add the cubed toast. You may also add some other salad ingredients, like the corn, salads, or whatever you like. Try it hot!<br /><span style="font-weight: bold;"></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><span style="font-style: italic;"><span style="font-weight: bold;"></span><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span><br /></span>Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-89804840590129683602007-10-07T09:11:00.000-07:002007-10-07T17:09:01.478-07:00Coconut Chocolate Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLl5MSjKcKnckspGdxKLI6AQzg8J6zLeCa1Mt1QBm45wTsu-1YJy8Kii5JNyJXHR4kMuKCsE1w_Bd1W75dSrLth-7gXKoTgdQUPB5EMFNw-mWBO-kkbGgFf5oXVK52s26Jq7lcbyINDIT/s1600-h/choccocon_ndip.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLl5MSjKcKnckspGdxKLI6AQzg8J6zLeCa1Mt1QBm45wTsu-1YJy8Kii5JNyJXHR4kMuKCsE1w_Bd1W75dSrLth-7gXKoTgdQUPB5EMFNw-mWBO-kkbGgFf5oXVK52s26Jq7lcbyINDIT/s320/choccocon_ndip.jpg" alt="" id="BLOGGER_PHOTO_ID_5118640378907582594" border="0" /></a><br />Welcome back! This time I am able to manage my time to get into my baking times, and this time it was to do with Coconut Chocolate Cookies, a beautiful look at it's design, and sometimes it'll rather looks like a truffle. I do bake the basic dough, mixed with a 125 g of a cornflakes, and then shaped into the balls and baked into a hot oven until slightly brown before cooled and topped with a melted Vochelle baking chocolate and dipped in the toasted flaked coconut. Fuhh.. it sounds good, but it do look great if you tried it. I will rather dip it wholly into the chocolate, but it is quite challenging, as my hand is not quite steady in handling such a tiny items and, yet to be dipped in the hot melted chocolate for a neat result. So what I've done is just a part of the cookies has been dipped, but its still tastes and looks good, with a toasted flaked coconut coated over the chocolate.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBInmm3Z6VVSuBmVzLpt1JWWQHr0epChoFaDcmCq-f9j6dd6u6HLcbDeNsxRXsziqQ1Cgjer5myQmX9Eur0_1nzDLpO5wnFDW4NfEXqIcYU4NJoZXvNdStlzaka_EaII4X5NfSUs9U39j/s1600-h/choccocon_ndip2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBInmm3Z6VVSuBmVzLpt1JWWQHr0epChoFaDcmCq-f9j6dd6u6HLcbDeNsxRXsziqQ1Cgjer5myQmX9Eur0_1nzDLpO5wnFDW4NfEXqIcYU4NJoZXvNdStlzaka_EaII4X5NfSUs9U39j/s320/choccocon_ndip2.jpg" alt="" id="BLOGGER_PHOTO_ID_5118640593655947410" border="0" /></a><br />You may also substitutes the coconut with the almonds or hazelnut if you like, but I'm still following the original recipes that calls for a toasted flaked or dessicated coconut. It may becomes a perfect match, as the smells of the coconut's fragrance mixed with a hot melted cooking chocolate will produce a superb aroma of a new taste. Coconut and chocolate has long becomes a match, but this times its ones again coming into my nose during this coming raya, where most of the dishes includes a coconut, while this chocolaty tastes dishes, when it comes into the morning of raya humidity as usual as many available cookies, thus matching it with a coconut tastes will increase more of your ready produced appetite.<br /><br />Ok, so, as usual, I'd like to share this recipe with the readers, even it's still a copyrighted material, taken from a Saji magazine, my lovely mag since a decade ago. I will put its courtesy at the end of the recipe. Enjoy!<br /><br /><br /><span style="font-weight: bold;">Coconut Chocolate Cookies </span><span style="font-style: italic; font-weight: bold;">(Biskut Coklat Kelapa)</span><br /><br />Ingredients:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmbbYDiPapUqN1BQZWlskmjAwsiAGw5S7sNa8H5YkWvwtdy0b8ViMmNdotYHm4XzFF1CJNK-nyYk9X0wp8cK9rnByVMSMfDvzcz30hHxYPi7TGFQx7MAM2U6tGVOh2RsRP5ecDH4zmuq6/s1600-h/choccocon_dip.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmbbYDiPapUqN1BQZWlskmjAwsiAGw5S7sNa8H5YkWvwtdy0b8ViMmNdotYHm4XzFF1CJNK-nyYk9X0wp8cK9rnByVMSMfDvzcz30hHxYPi7TGFQx7MAM2U6tGVOh2RsRP5ecDH4zmuq6/s320/choccocon_dip.jpg" alt="" id="BLOGGER_PHOTO_ID_5118641319505420466" border="0" /></a><br />3 cups self-raising flour<br />125g margarine<br />190g castor sugar<br />125g cornflakes, finely crushed (I used Nestle)<br />1 teaspoon vanilla essence<br />1/2 teaspoon baking powder<br />Cooking chocolate, melted (I used Vochelle baking chocolate)<br />Dessicated coconuts<br />Paper cups<br /><br /><br />Method:<br /><br />1. Cream margarine, sugar and vanilla essence until light.<br />2. Fold in cornflakes and baking powder, stir until mixed<br />3. Fold in the flour. Knead lightly with your fingertips, until the dough is soft, well combined, and suitable enough to form into balls. You may add or decrease the amount of the flour according to your dough condition. (This depends on your humidity and the air temperature of your place).<br />4. Form into balls, place on the ungreased cooking tray and bake at the temperature of 170 C for 10 to 15 minutes.<br />5. When cooked, leave the cookies to cool on the tray before dipped into the melted chocolate finally coated with a lightly toasted dessicated coconut. Place into the paper cups and serve.<br /><br /><span style="font-weight: bold;">(Copyrighted. A courtesy of Saji </span><span style="font-style: italic; font-weight: bold;">(BUMPER September Edition)</span><span style="font-weight: bold;">, page 52)</span><br /><br />One thing I would like to let you know is I have been baked this cookies by using the coarse sugar (normal sugar) instead of the castor sugar. I have a hard time finding my leftover caster sugar in my kitchen, but I never found it! Maybe I've misplaced it or maybe someone has used it before. So, without any other choices, I have to used my ordinary available sugar which it looks very eye-catching as it has a greatest quantity in my kitchen, with a volume of full tall tabletop tupperware in front of my eyes.<br /><br />When I mixed the coarse sugar with the margarine, the mixture seems a bit heavy to blends together, as it took a longer time to increases its volume. I have to use my spatula and insert it into the mixer while it is working, so that it has the extra pressure to makes it raise a little. After all, the cookies also took a longer time to cook maybe because of this sugar, I'd rather think so. However, the result is quite good and I believe it does the same. Try use the ingredients as provided, and make sure you have all the ingredients required in your kitchen before you start. Enjoy your baking!Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-14497566129170627502007-09-27T06:16:00.000-07:002007-09-27T06:50:13.363-07:00Ramadhan DessertsWelcome back, watch out for the new incoming desserts from day to day, year to year every time we are in the celebration periods! This time we are in the Ramadhan period, where we could see on our roadsides a lot of hawker stalls selling a wide range of fast-breaking treats, from a sugar cane drinks, to a fully mouth watering treats like murtabaks at the Ramadhan Baazar. I'm quite lucky this year, as my workplace prepared a well completed meal for a fast breaking and supper(sahur), where there include the place, the tables and a canopy for the late-stayers to have their parts. I'm not missed this chances too, where we can keep the works and community together.<br /><br /> Whilst I'm having a free supplies of foods, I'm quite surprise when I'm walking pass by a roadside or streets, where the activities are altered quite rapidly within the last year - last year there are most peoples selling <span style="font-style: italic;">kuih</span>s or cakes and desserts in Malay, while this year there are peoples or folks selling toys, fruits, and some sorts of scarfs and sarongs among indonesians. They are selling this maybe because of the continuity from their pasts activities, where they don't afford to cut it as its their only bread and butter.<br /><br /> Ok. The only difference is, I can still saw the selling activities, although the items is slightly difference. They might have doing this for the past few years, but maybe I just realized it. Well, for this post, I haven't yet baked anything, sorry for the one who waits out there, as I've already said, I used this blog to express all kinds of foods topics, including the culture, the journeys, and also the events or happenings about the foods world. However, I would rather include more of the recipes on baking in this blog, as it names goes. Anyway, by the time I got some new idea, but I still don't managed to done it in the kitchen, or something new findings about a food, I will try to write it here.<br /><br /> Out of all of the sorts of <span style="font-style: italic;">kuih</span>s, there is some weird and some to be said weird recipes being served or sell during this Ramadhan. What is to be the weird ones is the one that I have tried just now, where the <span style="font-style: italic;">sago</span> pudding is being cooked together with a coconut milk and sugar in one pot and served. We usually have the <span style="font-style: italic;">sago</span> cooked first, and then poured over with the coconut milk and the dark sugar, but this ones seems to go all in once. Maybe they have a limited time to prepare. I have this in a very wonderful manner, where my workplace are having the very special occasions in Ramadhan, the Nuzul Quran, where it falls in the middle of the month. Usually the folks are having some extra treats, like <span style="font-style: italic;">kenduri</span> or gatherings by having some extra rice dishes, like the <span style="font-style: italic;">briyanis</span> and the beef or muttons <span style="font-style: italic;">rendang</span>. Wow! it looks like a wedding occasions, while we are in the mood of our <span style="font-style: italic;">Raya</span> celebration. The cakes or <span style="font-style: italic;">kuih</span>s served is also a good, or maybe I can said to be the best ones, where the sweet layer of steamed cakes <span style="font-style: italic;">(kuih lapis)</span> being served in the big slices, soft and rich in the centre, just like the one served in the hotels. There are desserts served, like the <span style="font-style: italic;">sago</span> pudding I said just now, and the famous <span style="font-style: italic;">Teh Tarik</span> (a high-pulled milk tea) with a quite creamy tasty. That's all for the foods, and there are also an enough supplies of dates, where it were a Bam Dates, the one that have the dark color and soft and quite sweet tastes.<br /><br /> As for the one that said to be the weird ones, its the kind of dishes which are migrated from the western countries, and almost blended with the locals ones. One of the examples is you can see the fig cookies, where I never saw the one like this before. The figs usually founds in the middle easts countries, as well as some parts in the Europe sides. This lovely cookies made with a blend of normally used ingredients, like the butter cookies, and topped with the fruits. There are many more western style of dishes which are being blended to my locals nowadays, such as the mutton cooked in a chocolate sauces, pastas in laksa sauce, lasagne using a <span style="font-style: italic;">koey teow</span> layers and something like a combination between the muffins and <span style="font-style: italic;">apoms</span> the local favorite steam cakes. Not to mention the collections of puddings and desserts, like the smoothies, panna cottas, and the <span style="font-style: italic;">agar-agar</span> which is prepared in the mixed styles, added with a cream or ice cream, local fruits or bites and many more. There are also the traditionally unforgettable cuisines that has been renewed to match the current styles as well.<br /><br /> Ok, that's all for my exposes during this fasting month, and I hope to have the best-suited favour dishes on this coming <span style="font-style: italic;">Raya </span>celebration. Happy fasting and <span style="font-style: italic;">Hari Raya</span> to all muslims, especially Malaysians!Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0tag:blogger.com,1999:blog-1499990649572013448.post-29636624415460433132007-09-23T22:35:00.000-07:002007-10-07T10:12:01.402-07:00Raya Feast!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kTraQYyOFYFhoa-EF7FSKUQBa8BX4vixjCaM6ak6Ek2cI17Cmtt6IA4q15JT7SzWBsLGjCF6Gt2TcsTf201jTLe0IueQ0v2V-fG5I6BuRidY2BpaxKd4WWDUD4Ip6WFss1lJOGpLwop0/s1600-h/coconutHazel.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kTraQYyOFYFhoa-EF7FSKUQBa8BX4vixjCaM6ak6Ek2cI17Cmtt6IA4q15JT7SzWBsLGjCF6Gt2TcsTf201jTLe0IueQ0v2V-fG5I6BuRidY2BpaxKd4WWDUD4Ip6WFss1lJOGpLwop0/s320/coconutHazel.jpg" alt="" id="BLOGGER_PHOTO_ID_5113649874027769106" border="0" /></a><br />Surprise! Welcome to my only blog about food, culinary(I'm not a pro, but I'm just want to let myself into it:)) and bakery. Ok, first of all I have just only started a baking hobby, beginning from the last decade, where I found this was only the easiest way to spend in the kitchen. Until today, I've been baked for almost all sorts of cakes, cookies, pies, puddings, and some pizzas. Actually, I supposed to start this blog earlier, as I've baked quite so much pieces of goodies, including the awesome cakes which I took some from a web or books, but I rather like to create my own recipe for the purpose of posting it here.<br /><br /> Ok. Firstly, I have baked some nice cookie for this incoming Raya celebration and I would like to post it here to share it with all the readers. The cookie entitled "Coconut Hazel Cookies". The result is quite good, although there are some soggy parts inside it, where I used to upgraded it by baking it longer. The final result seems ok, but it will welcome the guest depending to their acceptance!<br /><br /> For this cookies, I took it from my favorite magazine - Saji, with a thick pages of almost all of it contains the cookies recipes, where the recipes calls for some desicated coconut, ground hazelnut, flours, margarine/butter, egg yolk and the brown sugar. Usually this recipe doesn't calls for a vanilla essence, but it does comes out with a quite nice fragrant, maybe it comes from the coconut. I used the high fat dessicated coconut, my mom got it last time when she was in the Ministry of Agriculture. This kind of coconut turns out well!<br /><br /> Thinking twice, I wonder whether I could publish this recipe or not. To be honest, I'm quite concern about the copyright, but, as a mean for sharing, I'm trying to publish it by stating the authority below it.<br /><br /><br />The recipe are as follow:<br /><br />250 g butter or margarine<br />160g brown sugar<br />2 egg yolks<br />260 g flour<br />1 cup self-raising flour<br />30g dessicated coconut<br />30g ground hazel<br /><br />An extra green colored dessicated coconut for decorating<br />a little egg whites for decorating<br /><br />1) Place the butter, sugar and yolks in a mixer, beat until light.<br />2) Add flours and the rest of dried ingredients, mix well<br />3) Roll dough on a plastic mat, form a 1 cm thick dough.<br />4) Cut into desired shapes, brush with a little egg whites and sprinkle<br /> a little coconut to decorate.<br />5) Bake in a preheated oven at 180C + for at least 20 minutes +. The baking time<br /> may be longer, depending on your oven, usually until the cookies turns light brown<br /> on the edges.<br />6) Cool cookies on the tray, remove it and store in an airtight container. Awesome!<br /><br />(C) Courtesy of SAJI, Utusan Karya (BUMPER September '07 Edition - pg 119)Farizhttp://www.blogger.com/profile/17700514991335093854noreply@blogger.com0