Khamis, 27 November 2008

Kek Batik

1/2 cwn milo
1/2 cwn serbuk koko
1 sudu besar marjerin
1/2 cwn susu pekat
1/2 cwn air suam
5 sudu besar gula
1 bungkus biskut marie (60 keping)
2 biji telur
kacang tanah (optional)

Campur milo, koko, susu dan air = bekas A.
Telur, marjerin dan gula = bekas B.
Satukan dalam periuk dan masak sehingga pekat. Gaul. Masukkan kacang jika mahu.
Keluarkan ke dalam loyang. Tekan sikit supaya rata dan mampat. Biarkan sejuk. Potong dan boleh dihidang.

Blueberry Clafouti


500g fresh blueberries
3 eggs
1 egg yolk
3 tbsp white sugar
1 cup milk
1 tsp vanilla extract
3/4 cup all-purpose flour
1 pinch salt
1 tbsp icing sugar
Nibbed almond


Preheat oven to 175˚C. Lightly grease a baking dish. Arrange the blueberries over the bottom of the prepared baking dish. Whisk together the eggs and egg yolk until light and fluffy. Stir in the sugar, and continue whisking until mixture thickens. Whisk in the milk, vanilla extract, sifted flour, and salt, one at a time, until mixture is light and airy. Pour the mixture over the berries to cover evenly. Bake for about 45 minutes. Cool slightly, and cut. Dust with sugar.

Serves 8.

Per serving
Estimated calories : 148kcal
Protein : 5.1g
Carbohydrates : 25.4g

(Recepi and photo from Sis Ame)

Rabu, 26 November 2008

Buttercream Fondant - Cake Decoration


• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar


1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Top pictures: our cake chef Helmi working the fondant dough adding more and more of sugar to make it manageable. He doesn't look too impress with the results.

Bottom picture: the finished fondant with Karo the corn syrup (RM15/bottle)

Isnin, 24 November 2008

French Fondant Au Chocolat- Soft Chocolate Cake

3/4 butter - melt over low heat
250gm chocolate (>60% coco)- melt with heated butter.
3/4 flour, 1/2 sugar, 1 tbsp baking powder and 4 large eggs - beat well and add chocolate mix.

Sabtu, 15 November 2008

Tuna/Chicken Macaroni Salad


1 packet of elbow macaroni
4 potatoes
1 flower of green salad
1 large onion
1 can of tuna in oil or cooked chicken
4 tbsp mayonaise
black pepper
1 lemon for juice


Cook macaroni as directed on packet. Or in a large size pot put water and let boil. Add macaroni and a dash of salt, let cook. Drain. Peel potato and cook in boiled water. Dice. Cut salad in large squares. Dice onion. Flake tuna or chicken. Mix all in large bowl. Add mayonaise. Add pepper and salt to taste. Squeeze lemon into it. Mix well. Serve.

Khamis, 13 November 2008

Lady Finger / Bhindi / Okra for Diabetes

Lady Finger, Bhindi or OKRA treatment for Diabetes.

Take two pieces of Lady Finger. Remove /cut both ends of each piece. Put a small cut in the middle. Put these two pieces in a glass of water. Cover the glass and keep it at room temperature during night. Early morning, before breakfast remove the two pieces of lady fingers from the glass and drink the water. Repeat daily. You will see remarkable results in reduction of your SUGAR within two weeks.

Source: Email from Acik Ah

Selasa, 4 November 2008

Baked Macaroni with Bechamel Sauce

Difficulty: Easy

Things You’ll Need:
· 16 oz Large Elbow Macaroni
· 1/4 cup oil
· 4 cloves garlic, minced
· 1 small onion, chopped
· 1 green bell pepper, diced
· 1 lb ground beef
· 2 cups tomato sauce
· salt and pepper to taste
· 1/2 cup butter
· 2 tbsps all purpose flour
· 1 can (12 Fl. oz.)Evaporated Milk
· 1 1/2 cups of chicken broth
· 1 can (10.75 Oz) Cream of Mushroom Soup
· grated cheese
· 1 large baking tray or pyrex

Step1 Boil elbow macaroni as directed in the package. Drain then set aside.

Step2 Preheat oven to 350 degrees.

Step3 Prepare Meat Filling. Heat oil in a skillet. Saute garlic and onions. Add green bell pepper and cook until tender. Add 1 lb ground beef and cook until brown. Add tomato sauce and seasoning. Bring to a boil then simmer for a few minutes. Note: Add a little water if the sauce gets too thick.

Step4 Add meat filling to cooked macaroni. Mix well then transfer to a large pyrex or baking/lasagna tray. Set aside.

Step5 Prepare Bechamel Sauce. Melt butter then add flour. Stir. Add milk and chicken broth while stirring continuously. Add cream of mushroom soup and cook until smooth and thick. Pour evenly over the macaroni. Top with grated cheese. Bake in preheated 350 degree oven for 20 to 30 minutes or until top is lightly browned.

French version of White Sauce:
3 tablespoon of Butter
3 tablespoon of Flour
3 cups of Milk

Baked Macaroni With Ground Beef -- Pasticcio


The Filling:

1 tablespoon Butter
2 lbs. Ground Beef
1 small, finely chopped Onion
1 clove Garlic
2 teaspoons Salt
1/2 teaspoon Pepperchopped Parsley
1/2 cup White Wine
2-3 peeled and diced or Tomatoes
1 lb. can Tomatoes1 egg whites Eggs

The Sauce:

1/2 cup Butter
3/4 cup Flour
4 hot cups Milk
Salt Pepper Nutmeg
1 cup grated (or Parmesan) Kefalotiri Cheese
2 eggs and 2 egg yolks

Frence version of this White Sauce:

3 tablespoon Butter
3 tablespoon Flour
3 cups milk
Salt Pepper

1 lb. Macaroni
1 tablespoon Salt
2 tablespoons Butter
1 cup grated (or Parmesan) Kefalotiri Cheese


For the filling: Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. Add remaining ingredients, except egg white, cover and cook over a medium heat; allow to cool and add egg whites.

To make the sauce: Melt the butter in a heavy saucepan, add the flour and cook stirring constanly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.

Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Add the butter.

Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in a moderate oven for about 45 minutes or until golden brown. Leave for 20 minutes then cut into square pieces and serve.



1 ketul butter (250g)
4 oz gula perang
1/8 sudu teh sodium bicarbonate
9 oz tepung gandum1 sudu besar serbuk badam
3 sudu besar tepung hong kwe (packet yang biru)
1 sudu teh vanilla essence1 cawan badam dibakar
250g coklat masakan
sedikit shortening (lemas sayur) atau cocoa butter


1. Pukul butter dengan gula perang hingga kembang then masukkan vanillaessence

2. Ayak tepung gandum, sodium bicarbonate, tepung hong kwebersama-sama.

3. Masukkan bahan yang telah diayak ke dalam adunan butter & gula tadi.Masukkan serbuk badam. Kalau adunan lembik, tambah lagi tepung hong kweatau serbuk badam. Jangan tambah tepung gandum, nanti kuih kurangrangup.

4. Bentukkan bulat-bulat dan letakkan badam yang telah dibakarditengah-tengah (Badam ikut suka, kalau nak kuih tu besar & bentuk oval,letak sebiji, kalau tak letak 1/2 je, so jadi bulat-bulat).

5. Bakar sampai masak & sejukkan.

Untuk salut coklat.

1. Potong coklat masakan jadi kiub. Then cairkan guna double boiler.Masukkan sedikit shortening/cocoa butter untuk mengilatkan coklat.

2. Masukkan kuih yang dah sejuk tadi dalam coklat cair, then kaup gunagarpu & terus masukkan dalam paper cup.

Puding Roti Quaker Oat


Susu 2 cawan
Margerin cair 1/2 cawan
Telur 2 biji
Gula 1/2 cawan
Esen vanilla 1 sudu kecil
Campurkan semua hingga sebati
Roti 6 kepingan (potong jalur)
Quaker Oat Instant 1/2 cawan
Masukkan kedalam bancuhan susu.
Quaker Oat 2 sudu besar


Capurkan adunan susu hingga sebati. Masukkan Roti & Quaker Oat. Alihkan kedalam loyang pembakar. Taburkan baki Quaker Oat diatas. Bakar pada suhu 180C selama 45 minit.

Mee Kari


mee kuning, tahu goreng
kerang, ayam cincang, udang
fish ball, fish cake
sawi, taugeh
santan, serbuk kari, udang kering
bawang merah, bawang putih, asam limau


Tumis bawang merah, putih,udang kering yg sudah ditumbuk dengan sedikit minyak. Masukkan kari kemudian ayam. Masukkan santan, serai & bahan2 lain.



tepung pulut, air dibancuh hingga boleh dibentuk
gula melaka yg didadukan kecil2
air panas atas api
kelapa parut digaramkan sedikit


Bentukkan bulat2 bancuhan tepung dgn mengisi seketul gula melaka ditengahnya. Masukkan bebola2 ke dlm air panas. Angkat bila bebola terapung. Salutkan dgn kelapa parut. Hidangkan

Carrot Cake

Serves/Yields: 12 - 15 servings (two large cakes or 4 small cakes)
Prep. Time: 15 minutes
Cook Time:
Category: Difficulty: Easy


This old standby from the 1960's freezes beautifully, frosting and all. Watching fat consumption? Replace up to half the oil with applesauce. Moist and flavorful, it's a Ewer family favorite!


4 cups flour
4 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
6 cups finely shredded carrots (about 2 pounds)
2 cups salad oil (or 1 cup oil, 1 cup applesauce)
8 eggs 1 cup broken walnuts

For Cream Cheese Icing:

2 3-oz. packages cream cheese
1/2 cup butter or margarine (1 stick)
2 teaspoons vanilla
4 cups powdered sugar
1/2 cup chopped walnuts


Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).

Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.

Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.

Cream Cheese Icing:

Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until

Sushi Rice

(yields - 4 large rolls [futomaki] or 10 small rolls [hosomaki]) 500 ml

Sushi Rice
600 ml Water
60 ml Rice Vinegar
30 ml Sugar
5 ml Salt

Wash The Rice

Wash the rice several times until the water runs fairly clear when draining. Let your wash rice strain for 30 minutes. Transfer the rice to your pot or Japanese electric rice cooker and add the measured water. Cook The RiceFor electric rice cookers, turn on and wait for rice to finish cooking. For stove top cooking heat to boiling , cover tightly and simmer at lowest heat allowing the rice to steam for 18 minutes. You must leave it covered... no peaking! Remove your pot from the heat and let stand covered for another 15 minutes.

Prepare Your Sushi Vinegar

Mix the vinegar, sugar and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let your sushi vinegar cool to room temperature.

Take a wooden spatula or spoon and cut and fold the rice. Be gentle as you do not want to smash the cooked grains.

Prepare Your Mixing Bowl

Moisten your bowl with a cloth dampened with your TEZU mixture. The traditional bowl to use is the flat-bottomed wooden sushi oke or hangiri. The porous wood absorbs excess moisture and the large surface allows the rice to cool more quickly and evenly. Put the hot rice into your mixing bowl and add 1/4 of the sushi vinegar solution. Mix with a folding motion so as to not smash your perfect sushi rice. Repeat until all sushi vinegar is used.

Fan Your Rice

After mixing, fan [electric fan will work] the hot rice mixture for about 5 or 6 minutes in order to remove excess moisture and create a glossy shine to your rice. Your rice should have a slight chewiness and be sticky to the touch.