Victoria Strawberries & Cream Sandwich Cake

What happens when I crave for a strawberries & cream cake & victoria sandwich and too lazy to make both??? I combine them!! This recipe is for 6 inch cake tins X 2..

Sponge :

170g self raining flour
170g sugar
170g butter (softened)
1.5 teaspoon baking powder
4 eggs
1 tsp vanilla extract

´Dump´all ingredients into the mixer and mix until creamy. Pour into lined tins and bake for 20-25 mins or until the tester comes clean on 180 degrees.

Buttercream layer

75g butter (softened)
150g icing sugar
1.5 teaspoon warm water

Strawberry Jam
200ml Fresh cream (whipped)
Korean strawberries (1 punnet)

Mix the ingredients and whip until smooth. Layer it onto the first sponge.

Then spread the strawberry jam..

Then layer with slices of sweet Korean strawberries.. or any strawberries of your choice

Top it off with the 2nd sponge and spread some fresh whipped cream, decorate with halved strawberries and dust with icing sugar.... pop back in the fridge to chill and enjoy!

Churros

The recipe is a basic choux paste dough so its very versatile... you can make churros with it, eclairs and even cream puffs! But of course those needs to be baked while churros is a quick deep fry..

In a pan, mix 1 cup water, 110g butter, 1/4 tsp salt and 1 tablespoon sugar and heat until all the butter is melted. Add 1 cup flour and cook until the dough stops sticking onto the pan.

Transfer dough into a bowl and aerate the dough by vigourously stirring while adding the eggs. The recipe calls for 2 eggs. 

Using a piping bag with a medium star nozzle, pipe the dough in canola or veg oil and fry on both sides until brown...

sprinkle with cinnamon sugar or icing sugar with chocolate dip according to your preference... I like it on its own with cinnamon & icing sugar... bon appetite!!

Recipe:

110g butter

1 tablespoon sugar

1/4 teaspoon salt

1 cup water

1 cup flour

2 eggs 

Kupang Saus Padang (Mussels in Padang Sauce)

Recipe is for about 1kg of mussels (cooked for 5 minutes in boiling water). Reserve some of the mussel stock.

Blend 1 large bombay onion, 4 cloves of garlic, 2cm of ginger, 2cm belachan and 1-3 red chillis depending on the level of spiciness you want. Sautee the blended ingredients in oil until fragrant.

Then add 2 teaspoon white pepper, 2 teaspoon chicken stock powder (Knorr or Maggi or Masako), 1 tablespoon oyster sauce, 1 tablespoon tomato ketchup, 3 tablespoon chilli sauce. (I use ABC Sambal Asli), juice of 1 lime, salt to taste & 1 cup of the mussel stock. Simmer the sauce until thicken and then pour the mussels. Cook for another 5 minutes until the sauce is throughly mixed with the mussels. Sprinkle with chopped parsley & fried shallots... Serve with steaming hot rice... sluuurrpppp

Ayam Kalasan

This is Faris favourite fried chicken... double the cooking process but thats what makes this Javanese chicken very flavourful...

1 chicken cut in quarter
500ml coconut water (from fresh coconut)
500ml water .. (if you want a more intense taste, use 1 litre of coconut water instead)
6 shallots, 3cm galangal & 3 cloves of garlic (blended)
2 tablespoon of gula jawa or palm sugar (1 circular block)
2 daun salam (bay leaves)
2 tsp salt & 1 tsp pepper

Boil all the above ingredients in a closed pot and remove only when the fluid is almost dried out.

Remove chicken

While waiting for the chiken to cook, make the kremes or the crispy batter topping..mix the following ingredients and fry 1 ladle of batter until crispy. Remove and pour another ladle until mixture is finished.

1 cup of chicken stock
1 egg
1/4 cup rice flour
1 cup water
a pinch of salt

Deep fry the chicken until brown, cut into half (i prefer to eat smaller chicken pieces than the 1/4 piece) pour kremes over it and serve with sambal terasi & lalapan...

Almond Muhallebi

Craving for something sweet but something middle eastern... i only 1 piece of the Baklava Roll the other day and I´m craving for more... hmmm .. what do I have in the pantry that i can turn into something from middle east??.. lots of pistachio, raisins, milk etc but no filo pastry.... hmmmmm... rice pudding... saw some ground almonds earlier... almond muhallebi it is then!

In a pot, simmer 1 1/2 cups milk, 1 cup evaporated milk, 1/2 cup sugar, 1/2 tsp almond essense, 1/4 cup raisins & 1/4 cup chopped pistachios.

In a bowl, mix 3/4 cup blanched ground almonds with 1 cup milk. Set aside.

Once the milk mixture starts to bubble lightly, add the above mixture.

In another bowl mix 2 tablespoon rice flour, 2 tablespoon corn flour with 1 cup milk and add to the pot. Continuously stir the mixture until thicken.

Spoon into bowls or cups and sprinkle more raisins with chopped pistachios. Chill in the fridge for at least 2-3 hours. Best served cold.

Ayam Kalio Ala Cik Imah

Always loved my Aunt´s cooking especially her Ayam Kalio... So I better write the recipe down before I forget! This is a keeper!!

(Recipe as per Cik Ima)
1 kilo ayam
3-5 btg lada hidup(kalau nak pedas bolih tambah cili atau cili padi)
5 ulas bawang merah (shallots)
7 ulas bawang putih
halia sebesar ibu jari
lengkuas
lada putih
1 batang serai (half blender / half ketuk)
kunyit hidup
daun kunyit dan daun limau (kafir leaf)
1 tin santan (400ml)

1. Blender lada,bawang putih,halia,lengkuas, kunyit dan lada putih hingga halus.
2. Bawang merah di hiris.Panaskan sedikit minyak dan tumis b.merah . Kemudian masukkan rempah blender.Tumiskan sekali serai(yg telah di ketuk) daun kunyit dan daun limau.
3. Masukkan ayam .Agak2 rempahnya dah serap bolih masukkan pula santan.
4. Perisakan dengan garam dan gula.
5. Masak hingga mendidih dan pekat sedikit.

Klappertaart

I love anything coconut!!! My Faris has acquired my tastebuds and would glare at me if he sees a coconut that I didn´t buy! Today´s recipe is one of our favourite coconut dessert.. a Manado coconut pudding called Klappertaart

First and foremost, scrap the flesh of 2 large coconuts and soaks it in the coconut water. (I like to slice the thicker flesh thinly so that it blends well in the pudding)

Soak 1/4 cup of raisins in coconut water or for the alcoholic version in Rum...

Heat 100ml evaporated milk, 50 ml coconut water, 50ml water, 110gram sugar and 1 cinnamon stick until boiling. Set aside to cool slightly and discard cinnamon stick.

In another bowl, mix 50 gram flour with 50ml water, 50ml coconut water, 80grams egg yolk (app 3 yolks) and 60grams egg white. Once throughly mixed, add the milk mixture bit by bit while vigorously stirring. Heat over low fire until the mixture thickens. Add the prepared coconut flesh only.

Fill up to 3/4 of your ramekins or any baking dish of your choice. Bake for 15 minutes on 180 degrees oven.

While the pudding is in the oven, whisk 100g of egg white with 1 tablespoon sugar until stif peaks.

Remove pudding from oven after 15 minutes and top with meringue, raisins and cinnamon powder. Bake for another 10 minutes. Set to cool & serve

Talam Berlauk

Craved for a simple but traditional breakfast since Papa is buying Ayam Penyet for lunch.... Faris wanted pancakes but i wanted something savoury.... therefore the Talam Berlauk thing came to mind..

Simply sautee about 200g minced beef or lamb with chopped shallot, add a teaspoon curry powder, pepper & salt to taste.

In a measuring jug (this is for simplicity), mix 150g flour, 250ml water, 150ml coconut cream (I use Kara or Ayam brand Coconut cream), 2 eggs, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1 tsp salt and a drop of yellow colouring.

Heat the oven to 180 degrees, oil the tartlet shells, pour the batter to 3/4, put a dollop of meat, parsley, fried shallots and sliced chilli... bake for 15-20 minutes....

Faris with his no chilli version

Brazil Nut Shortbread

1 cup unsalted butter, softened
1/3 cup sugar
1/2 tsp vanilla extract
1/4 cup cornstarch
a pinch salt
1-3/4 cups (425 mL) flour
1 cup coarsely chopped Brazil nuts

Cream the butter, sugar until light & fluffy... add vanilla, salt and flour. Lastly add in the chopped nuts. Spread dough in a pie pan lined with parchment paper, poke with fork and then freeze for at least an hour. Once the dough has harden, bake on 140 degrees for 40 min or until the base is browned... remove from oven and cut into desired shapes before cooling.

Thai Spring Rolls

Simple but really yummy springrolls...

(makes about 16 large springrolls)
1 large onion (or about 10 shallots) } blended
4 cloves of garlic } blended

Soak 2 bundles of tang hoon until soften
8 dried shiitake mushrooms. ] sliced thinly

Cut 1 carrot into thin julienne slices

4 tablespoon oyster sauce
1\2 cup water
salt to taste

Spring roll skin (I used Spring Home)
corn flour mixed with a bit of water } to stick the edges

Sautee the blended ingredients in oil until fragrant, add oyster sauce, 1\2 tsp salt, water and carrots. Simmer until carrots are softened.
Add in the mushroom and the tang hoon and season to taste again. Let cool.

Use the filling and roll into spring rolls and fry until golden brown. Serve with Thai Chilli Sauce

Kaya - Licious

I´ve been hit by the kaya bug.... not the store bought kinds but the home made ones..with those thin cripsy apek bread and chunky slices of butter.. oohh heavenly!



Gula Melaka Kaya



crack 4 eggs, 250ml of coconut cream, 100g sugar, 1 block of gula melaka melted (wait to cool before you add to the eggs), a tiny pinch of salt & pandan leaves...

Mix all together and stir over a bain-marie for 1.5 to 2 hours until its thicken... DO NOT PANIC if you see a lumpy mixture before you. Once the mixture is thick, put it in a blender and blend till fine... then bedal......


Durian Kaya

I made a whole pot to give away... also because i had an overload of durians in the fridge, so what better way to preserve them right??



400ml of coconut cream, 8 eggs, 1/4 tsp of salt, 170g sugar, 400g durian flesh & pandan leaves...

Same cooking method as above but save half of the durian flesh and mix it in after 1 hour of cooking the paste... continue cooking for another half hour. Blend according to preference...

Steamed Cake (Apam Kukus)

Craved for this since last week! Its fun to make too...

Blend the following ingredients and set aside to ferment for 2 to 3 hours.

1 cup rice
2 cups rice flour
1 cup sugar
1 1/4 cup water
2 tsp instant dried yeast



This was after 2 hours... add 1 sachet of ENO original flavour (it stops the fermentation process) and divide into bowls of prefered colours.



Fill to 3/4 of a chinese teacup and steam for 15 minutes



Once slighty cooled, remove from teacup and served with steamed coconut with salt

Shepherd´s Pie

This is a family favourite... simple meal especially with leftover mash...

Mash Potatoes

5 potatoes boiled and mashed
1 cup milk
2 tablespoon butter
1 tsp salt
a dash of pepper
a dash of dried parsley

Mince Base

Sauteed 1 chopped onion, carrot & 3 cloves garlic in olive oil
Add in,
500g minced beef or lamb... once browned add the following
1/2 tin of Prego Traditional Pasta Sauce
1 tbsp HP Sauce
1 tsp beef granules } or substitute with beef broth if you have it
1 cup water}
1 tsp paprika
1 tsp dried parsley
salt & pepper to taste

Once the mince base is cooked and has come together, add 2 tablespoon flour to thicken the mix.
Pour over ramekin or caserole with half level meat and top with mash . Sprinkle with lots of parmesan... Bake at 180 degrees for 25 to 30 min until the top is golden brown....

Coconut Blossoms

One of Faris´s favourite kueh...

Coconut fillings:

30 gm sugar
100 gm gula melaka (chopped into small pieces)
60 gm water
2 pandan leaves - cut into small pieces
250 gm grated coconut

Melt both gula melaka, white sugar and water with pandan leaves. Add the grated coconut and fry on low heat until desired moistness...

In a mixer, whisk all the ingredients below for 5 minutes on high speed.

3 eggs
250 gm sugar
300 gm Hong Kong flour
2 1/2 tsp baking powder
1 full tsp ovalette
130 gm coconut cream
Blend 6 pandan leaves with about 1/4 cup water
1 tsp pandan paste

Prepare steamer... line tartlett shells with mini baking case. Place 1 tsp of batter, top with coconut (press down) and another 1 tsp of batter. Steam for 15 minutes

Kek Gula Hangus (Honey Combed Cake)

Before I lose the recipe again!

1 cup sugar (Caramalized till dark brown). Add in
1 cup of boiling water
2 tablespoons of butter

(let mixture cool)

In a separate bowl:

Whisk 4 eggs until frothy, add in
1 cup of condensed milk

Mix COOLED caramel mixture into the egg mixture and add
1 cup flour
3 teaspons bicarbonate of soda

Let it sit for 3-4 hours, and bake for 45mins-1hr @ 160-180 degree celcius or so

Soto Betawi with Acar

I love love this.... especially now that it's cold and rainy....



Blend the following ingredient and sautee in oil until fragrant

8 cloves garlic
8 cloves red onion
4 cm ginger
4cm galangal
6 candle nuts

once fragrant add the following item and sautee again for 5 minutes. Add more oil if necessary

1 lemongrass
4 bay leaves
4 lime leaves
1 cinnamon
1 star anise
1tsp ground tumeric
1 tsp ground white pepper
1 tsp ground coriander

1 can (250ml) coconut milk
500ml water (adjust according to preferred consistency.. I like mine thick
salt sugar
1kg beef (sliced)

Cook for another 10 minutes after adding the beef or until beef is tender and the rest of the ingredients. Season to taste. Serve the Soto Betawi in a bowl with the following toppings:-

Chopped Tomatoes
Fried Potatoes
Spring Onions
Sliced Lettuce
Lime Slices
Fried Onions
Emping Belinjo (I used the spicy belinjo)

Acar Cuka (Pickles)
Cucumber, Carrots, Shallots, Chilli Padi (All chopped)
Vinger, Salt & Sugar

Combine * leave overnight

Vinegar Chili

2 stalks green chilli
10 stalks chilli padi
vinegar, salt, sugar

Blend all the ingredients and sauteed in oil. Add water to dilute a bit.

Serve with rice topped with fried onions