Chocolate Nutella Pudding

This is another very simple recipe for you chocolate lovers .. 

The method is to heat all the ingredients in a pot until almost boiling and add in the gelatine. Whatever it is, do not let the liquid boil.

300ml cream

600ml milk

50g sugar

20g chopped chocolate

5 tablespoon cocoa powder

3 tablespoons Nutella 

10g gelatin powder mixed with 1/4 cup cold water.

Stir until all the gelatine melts. Pour into 5-6 glasses or bowl evenly. Let cool and then let the pudding set in the fridge overnight. Top with whipped cream & grated chocolate before serving. 

Whipped cream

200ml cream

2 tablespoon sugar 

Because I'm lazy like that, I use the blender to whip the cream :-p

Yorkshire Pudding Pie / Sos Makker / Kuih Sos

This is what happens when I crave for Yorkies and Kuih Sos .. Combine both and I'm a happy gal... 

Yorkshire Pudding Batter

2 eggs

100g flour 

100g milk

1 tsp salt 

A pinch of black pepper 

Blitz it all in the blender . The end 

Beef filling

1 onion, chopped

2 garlic, minced

1/2 carrot, chopped into tiny cubes

150g minced beef

1 tablespoon curry powder

1 teaspoon garlic powder

Salt / pepper to taste

Butter

Chopped parsley

Fried shallots

Sauté the onions, carrot and garlic in butter and once softened add the beef.

Sauté until the beef is cooked through and add the rest of the seasonings.

Heat oven to 220 degrees. Pour oil into the muffin tray and heat the oil for 5 minutes just like how you would do for Yorkies.

Pour batter into the muffin pan. Add a spoonful of beef filling and top with grated cheese.

Bake for 20 minutes or until the golden brown and puffed up.

Pav (bread rolls)

This is the same recipe you can make for Pav-Bhaji. 

Today I made these babies just because I'm too lazy to head out to buy bread .. Super easy especially if you have a mixer.

In a bowl, mix the milk, sugar and yeast and set aside until frothy.

1 cup warm milk

2 teaspoon instant yeast

1 tablespoon sugar

In a mixer, add the dry ingredients

2 cups flour

1 teaspoon salt

1 1/2 tablespoon milk powder

Add the yeast mixture and knead until combined. Add 4 tablespoons softened butter and continue kneading for 10 minutes. Once the dough is smooth, Cover and proof for an hour.

Punch the dough down and divide into 16 equal pieces.

Place in a buttered baking pan (4x4) and cover. Leave to proof for another 45 min.

Brush the pavs/ rolls with milk before popping it in the oven. Bake for 20-22 minutes at 200 degrees or until the top is golden brown. Brush with melted butter over the pavs / rolls for shine & buttery taste ..cover with aluminium foil so that the rolls can softly steam in its on heat for a couple of minutes..  Enjoy 

Honey Bread Rolls

I can't sleep!!! Woke up at 4am & that's because I've been craving for honey rolls with honey glaze and extra honey glaze for dipping! Yuuummmmm

The recipe is really simple - 

1/2 sachet of instant yeast

1/4 cup warm water

1 teaspoon sugar 

Mix and let the yeast froth up for 5 min.

Add the rest of the ingredients and mix until well combined only. Do not knead for long! I dumped everything and let my mixer do the hard work for a minute :-)

1 egg

3/4 cup warm milk 

1/2 tsp salt

2 tablespoons butter

2 cups flour

 

Transfer to an oiled bowl, cover with cling wrap and let it rise for an hour or

Until doubled. Once doubled, flatten dough onto your work surface and roll about 1/4 inch thick.

Cut into equal triangle ..I did 16 cuts.

 Glaze with honey butter...

 

Honey Butter Recipe

4 tablespoons softened butter

3 tablespoons honey

3 tablespoons icing sugar 

Stir until well combined and spread using a brush over your dough. Keep the rest of the honey butter for glaze & dipping. 

Roll the triangles from thicker side to the edge. 

Place onto tray that's been lined with grease-proof paper. Cover and let the rolls rise for about 15 minutes. Bake for 20 Minutes at 180 degrees. Once it's nice and golden brown, remove from oven and glaze with more honey butter. Enjoy!

Nutella Twist Bread

The kids love Nutella but to just have toast with Nutella in the mornings can be quite a bore .. So I'm trying out the much-raved Nutella bread. I halved the recipe in case we can't finish and added whole eggs instead .. 

1 teaspoon instant yeast 

1/3 cup warm milk 

225g bread flour

So basically mix all the ingredients into a bowl and knead into a soft dough. 

Kuih Rose / Kuih Loyang

Again ... This is the blender method.. Because I'm lazy like that ...

So blitz all the ingredients in the blender until smooth and transfer to a flat based bowl.

1/4 cup rice flour

1/2 cup flour 

1/2 cup coconut cream 

1/4 tsp salt

1/2 tsp vanilla essence 

1 egg 

1/4 cup sugar 

Sesame seeds (optional)

Heat the oil with the mould in the hot oil. Drain excess oil from the tool and dip into  the batter. Ensure that only 3/4 of the tool is dipped in. DO NOT dip the entire mould into the batter as it will be hard to shake off the cookie from the mould . Fry until golden brown. Drain on paper towels. Enjoy!

Durian Mousse Cake

This is a really basic durian mousse cake.. And I like super thick durian mousse with thin layers of sponge :-)

For the sponge, whisk 2 eggs until frothy for 4 minutes. Add 1 cup sugar and whisk again for 4 more minutes. Add 1 teaspoon Vanilla essence. Fold in the flour mixture. And lastly mix in the liquid to the batter.

1 cup flour

1 tsp baking powder 

A pinch of salt

1/2 cup milk 

1 tablespoon butter (heat with the milk)

Pour into a 6inch greased and lined round cake pan and bake at 165 degrees for 30 minutes or until the cake is firm to the touch. Cool and slice the cake into 3 layers.

Durian mousse 

200g durian flesh

80ml milk 

Mix it into a smooth paste.

Whip 200ml fresh cream with 30g icing sugar. Set aside 

8g gelatine powder

30ml water

 

Combine and heat in the microwave until the gelatine melted.

Add the gelatine mixture to the durians and fold in the whipped cream.

Assemble the cake by placing 1 layer of sponge then half the durian mousse then the sponge and final topping with the balance half of the mousse. Smooth the top and freeze for 2 hours. Best to use a cake ring or a springform tin with removable cake base for this for easy removable. 

Whip 100 ml cream with  1 tablespoon icing sugar and spread around the cake. Chop the balance 1 layer of sponge for the topping of the cake and dust with icing sugar 

Malay Quiche / Kuih Bakar Berlauk with Pasta

Ok so breakfast was done last night because I didn't want to rush this morning .. I had a lot of fresh cream left so figured lets do a quiche but Malay style.. 

Mix the ingredients for the sauce in a blender and blitz until smooth.

2 large eggs or 3 medium size ones

1/2 cup fresh cream

1 cup fresh milk

50g flour

1 tablespoon melted butter

1/2 tsp salt

Pepper 

Boil 150g pasta of your choice .. I had only spaghetti so I broke it into quarters and boiled. You can use elbow or spiral too. 

150g minced beef

1 onion chopped

2 garlic minced

1 tablespoon curry powder

1/2 tsp ground coriander

Salt / pepper to taste 

A handful of chopped coriander leaves

Butter 

Sautee the onions and garlic in butter, once softened add minced beef, curry powder, seasonings and fry until beef is cooked.

Topping 

Chopped parsley

Chillis 

Fried shallots 

To assemble, grease your muffin pan with butter. Pour all the batter equally. Top it pasta then the beef and finally the toppings. Bake in 180 degrees oven for 20-25 minutes until the custard is firm. 

Banana Nutella Brownies - using the 3 ingredient method

You know the craze with the 3 ingredient brownies??  Well I've tried a few and it's great but for this recipe, I tweaked it because I like a good balance of sweet & salty.. Plus I love the combination of bananas & chocolate !! 

You need a large bowl (no mixer required)

And a mixing spoon or spatula. Add all the ingredients and voila.. It's ready to be baked!

1 1/2 cups Nutella 

2 eggs

1/2 cup flour

A pinch of salt 

1/2 tsp baking powder

1 tablespoon sugar (optional - original version doesn't use sugar but i like it a tad sweeter)

1 banana chopped

Mix all the ingredients and add the banana last and gently fold it in. I like the taste of banana chunks instead of mashed ones. 

Place in a buttered tin 7x7 or 8x8 if you like a thinner brownies .. (greaseproof paper not required) and bake for 20 minutes on 175 degrees.

The brownies are yummy straight from the oven (no waiting time required)! 

One trick though is to use a plastic disposable knife to cut through it rather than a normal knife.. It cuts like butter! Smooth  and no mess!

Cashew Makmur

This is like my favourite kuih for raya ever!! This and kuih tart!

For my makmur... 

360g flour

140g melted ghee

60g melted butter 

1/2 teaspoon salt

For the filling grind 150g cashews then mix with 150g fine sugar. Add about 60g melted butter. Set aside

Firstly, just mix all the ingredients into a smooth dough .. add green food colouring (optional)

Roll the dough into a ball, flatten and add the filling

Shape it into a leaf shape

Cepit or pinch the spine first using the "pincher"

Then cepit/pinch the sides ... So that it looks more like a leaf

Bake at 160 degrees for 20 min. Dust or roll in icing sugar

Super Simple Martabak Manis

For those who reads my blog would know I love to cook but I also like to do thing the quick and easy way .. Less mess, easy clean up ..:-)

Firstly you need a blender.. Add the following item in your blender.. 

1 tsp instant yeast

65g sugar 

300ml warm water

Let the yeast froth up for a couple of minutes and the add the rest of the ingredients in the blender and blitz until smooth..

1 egg

1/2 tsp baking powder 

1/4 tsp salt

250g flour

1/2 tsp vanilla essence 

1 tablespoon melted butter

Leave it for an hour to rise. Divide dough into 3 portions. Standby all the ingredients for fillings such as cream corn, condensed milk, chocolate rice, Nutella, nuts, grated cheese or whatever you prefer. You can also add flavours to the batter like pandan essence, cocoa powder or any other flavours.

Grease 6-7 inch pan with butter, pour one portion of the batter on low heat and cover . Martabak is cooked when the top part is not wet and has holes all over .

Transfer to a plate, spread topping, slice in halve and top with half of the Martabak. Spread melted butter over the stop and then cut into smaller portions  to serve. 

Badak Hitam Berendam (Soaking Hippo)

The Hubs requested for badak berendam today and while going through the pantry for glutinous flour, I realize said I only had about the 1/3 of the required amount. So I told him I'm gonna give him badak Hitam instead .. Lol

For the dough :

150g glutinous flour (I used 50g glutinous flour and 100g black glutinous flour)

1 small boiled potato, mashed - about 80g

1/4 tsp salt

1/4 tsp sugar 

I/2 tsp pandan paste

115ml water (more or less)

Knead all ingredients until it forms a soft dough.

Coconut filling :

50g gula Melaka

60ml water

1 tablespoon sugar

Pandan leaf

1/4 tsp salt

100g grated coconut

Simmer all the ingredients in a pot except for the coconut until all the sugar is melted and then add the coconut. Stir well and set aside to cool.

Coconut gravy :

250 ml of kara santan (coconut cream)

100ml water

1/4- 1/2 tsp salt

1/2 tablespoon corn starch

Pandan leaf

Simmer all the ingredients until slightly thickened. Add more water of it's too thick according to your preference.

Once the coconut is cooled, divide into 12 portions. Flattened each portion and fill it up with the coconut. Close it up into balls

Once all the balls are ready, have a pot of boiling water with Pandan leaf and a pinch of salt and slide the balls gently into the water. The balls will float when cooked. Drain and combine with the coconut gravy . Enjoy!

Nasi Kerabu

Craving for Nasi Kerabu and of all times my blue pea flower turned into mush so I had to "improvise".. Decided to make yellow Nasi Kerabu instead.. but stick to the traditional blue if you have the Bunga telang

For the rice :-

3 cups rice, washed

4 cups water

1 onion, sliced

2 garlic, sliced,

1 teaspoon tumeric powder (this is not required if you have the pea flower)

A few drops of yellow colouring (optional)

2 lime leaves

1 lemongrass, smashed

Mix all the above and cook in the rice cooker normally. If you have the blue pea flower or bunga telang, soak the flower to get the blue colouring or add a few drops of blue food colouring.

Kuah tumis

10 stalks of dried chilli, soaked

3 onions

1cm ginger

1 garlic

1 lemongrass

1-2 cup water

2 tamarind slice (Asam keping)

Gula Melaka (I used half a block)

2 teaspoon of sugar (adjust accordingly)

3 tablespoon budu (Ikan bilis sauce)

Salt to taste

200ml of Coconut cream (kara)

Blitz the above and sauté until fragrant. Add the lemongrass, tamarind, santan & water. Simmer until the tamarind is soft and add in the rest of the ingredients.

Sambal Kelapa or Coconut Sambal

1 Ikan kembong or tuna, boiled and flaked (just the meat)

1 cup shredded coconut (I blend half cup to make it really fine)

2 cili padi or birds eye chilli

1 lemongrass

1 onion

1/2 inch ginger

1 teaspoon ground black pepper

Blitz the above and Sautee with a bit of oil.. Once the spices is fragrant, add in shredded coconut and dry fry with the spices. Add in the flaked fish meat and continue cooking. Salt to taste.

Sambal Lada

10 stalks red chilli

5 birds eye chilli

Salt to taste

1 teaspoon sugar

1 tablespoon vinegar

Juice of 1 lime

Again blitz the chili and season accordingly.

Ulam

I used a mixture of veggies like long beans, winged beans (kacang Botol) cabbage, lemongrass, bunga kantan, taugey for the ulam. Just sliced thinly and toss together.

The main dishes are fried fish, fried chicken, salted fish, salted egg, keropok Ikan and solok lada .. But i didn't get to do the solok lada so another time perhaps ...

Panada

Tuesday 21 April 2015 is Kartini Day and the kids have to dress up in traditional

Costumes and bring Sulawesi food .. So I'm practicing making Panada today 

In Indonesian cuisine, panada is a breadsnack filled with spicy tuna or cakalangfish (skipjack tuna). It is actually derived from Portuguese empanada. It is the specialty of Manado city, Minahasa people, North Sulawesi, Indonesia. The name comes from Spanish pan 'bread'.

Panada dough (recipe makes 9 panadas)

150g flour

1/4 teaspoon salt

1/2 teaspoon instant yeast 

1/2 tablespoon sugar

3 tablespoon coconut cream

1/4 cup water (more or less)

1 egg

Knead all the ingredients until smooth to make a soft dough. Add the water in bit by bit because it depends on the size of your egg. You want a smooth soft dough.

Cover and let it rise for 30 minutes.

Make the tuna filling : you can opt for a really spicy filling or a mild one

2 stalks red chilli (more if you want it spicy)

1 small onion 

1 garlic 

1/2 inch lengkuas 

1cm shrimp paste 

1/2 inch ginger

1/2 kemiri

1 small lemongrass or half stalk of the fat ones

Blitz the ingredient and Sautee in oil. 

1/2 tsp pepper 

Salt to taste 

1/2 teaspoon tamarind paste 

1/2 teaspoon sugar

150g boiled and flaked tuna meat or you can use canned tuna, drained from oil or brine 

4 stalks of basil leaves.. Wanted to use kamangi but couldn't get it.

Add in the tuna and the rest of the seasonings. Continue frying until dry.

 

I weigh the dough (approximately 25g each) and roll flat. I also used the epok-epok press because I'm lazy like that .

Fill with the fillings and let the panadas rest for 15-20 minutes 

 Deep fry in oil until golden and puffed up.