Simple Roll Cake

May 30, 2011

Ingredients:

100gr Butter

3 Egg Yolks

1 Full Egg

75gr Wheat flour

 3 tbs Milk

1/4 tbs vanilla essence

75gr Castor Sugar

Strawberry Jam

Directions:

• Stir the egg, milk and vanilla essence together using fork
• On the other place, stir the flour, sugar, baking powder, and butter together
• Pour the egg 3x to the butter dough, mix it well with medium speed
• Spread some butter onto the brass
• Bake for 30 minutes in 150C
• Spread some strawberry jam and roll it

Banana Satay

May 27, 2011

Original recipe from: Ahock Duta Mas

 

No, I did not make it by myself. I bought this yummy food from Ahock Duta Mas:)

Cheesy Lidah Kucing

May 26, 2011

Original recipe from: here

Ingredients:

250gr Butter (Stir until soft)

100ml Egg white (Stir until stiff)

225gr Wheat flour

 25gr  Corn flour

 50gr Shredded cheese 

 1/4tbs Vanilla essence

Directions:

• Stir the egg white until stiff
• On the other place, stir the butter until soft
• Add the wheat flour,shredded cheese into the butter
• Add the stiffed egg white together with the butter
• Using a triangle plastic, mold the dough onto Lidah Kucing's brass
• Bake for 30 minutes in 140C

My Third Fondant Cupcake

May 19, 2011

*another experiment of making cupcake


credit: my sister :)

Chocochip Cookies

May 13, 2011

Original recipe from: here

Ingredients:
135 g unsalted butter
180 g castor sugar

1 tbs vanilla essence

1 egg yolk
150 g chocolate chips
225 g wheat flour
1 tbs baking soda
1/2 tbs salt

Directions:

• Stir the margarine, sugar and vanilla essence smoothly
• Add the egg yolk
• Add the wheat flour, baking soda and salt
• Put the chocolate chips together, mixed it
• Cut the dough into a small piece and roll it using hand into a small ball
• Bake for 15-20 minutes in 170C

credit:  my sister 

Kastangel

May 8, 2011

Ingredients:

100 g shredded cheese

100 g margarine

100 g butter

2 egg yolks

1 tbs of vanilla essence
1tbs of salt

350 g wheat flour

Directions:

1. Stir the egg yolks using a fork

2. Mixed the margarine and butter, add the egg yolks, stir it
3. Add the shredded cheese, wheat flour and salt, stir it until smooth

3. Using cookie cutters, print the dough one by one 

4. Using a brush, spread some additional egg yolk mixed with margarine to make it shiny

5. Bake for 30 minutes in 160 C

credit: dm & my sister 

My Second Fondant Cupcake

May 2, 2011

*another experiment of making cupcake


credit: my sister :)

My Very First Cupcake

May 2, 2011
Original Recipe from here

Bahan A.

225 gram butter

25 gram margarin

250 gram gula halus

1 sdm susu kental manis

Bahan B. (campur dan aduk rata)

6 btr telur

50 gr susu ultra plain

1 sdt vanili

Bahan C. (campur & ayak)

225 gram tepung terigu rendah protein (cap Kunci Biru)

1 1/2 sdt Baking Powder

Cara membuatnya :

Panaskan oven. siapkan pappercup dan masukkan ke loyang.

Kocok bahan A dengan mixer dengan low speed sebentar, asal kecampur.

Masukkan bahan B bergantian dengan bahan C, sambil dikocok dengan low speed sampai tercampur rata.

Tuang adonan pada pappercup, masing2 2/3 bagian saja.

Panggang dalam oven 180 derajat +/- 20 menit sampai permukaannya berwarna kuning keemasan

Angkat,pindahkan dan biarkan dingin.

Siap dihias dan dinikmati

Catatan :

~ Kalau ngocoknya terlalu lama, akibatnya cupcake akan mumbul saat dipanggang, meluber dan mengempis saat dikeluarkan.

~ Kalau ingin rasa coklat, kurangi 1sdm tepung. tambahkan 1 sdm coklat bubuk  diayak) & pasta coklat secukupnya (cukup diaduk) pada saat terakhir.

credits: my sister:)

Soto Ayam Santan

April 27, 2011

Creamy Carrot and Mushroom Soup

April 17, 2011

Original Recipe from VideoJug

Ingredients:

15 g butter

15 g margarine

1 small onion, diced

1 carrot, diced

200 g mushrooms, chopped

3 1/2 Tbsp flour

300 ml milk

400 ml chicken stock

salt and pepper to taste

Directions:

1. Melt the butter and the margarine: Place the pan over a low heat, add the butter and some margarine and leave it to melt.
2. Add the vegetables : Add the diced onion, carrot and mushrooms. Sweat them in the butter for about 7 mins without allowing them to colour.
3. Add the flour : When the vegetables are soft and onions translucent, add the flour and mix it in well.
4. Add the milk and chicken stock : Pour in the milk and then the chicken stock and stir.
5. Season with salt and pepper : Before leaving the soup to cook, season it well with salt and pepper.
6. Cook for 25 minutes : Leave the soup to cook for about 25 minutes, stirring occasionally.
7. Liquidize the soup : After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
8. Taste and season again: Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.

Scrabble Egg with Chicken Ham Toast

April 16, 2011

Original Recipe from Mom

Ingredients:

some margarine

2 small garlic, diced

100 g mushrooms, chopped

2 eggs

1 chicken ham

some cheese

1 toast bread

salt and pepper to taste

Directions: 

1. Take two eggs and break them into a bowl. Put the garlic, mushroom, salt and pepper and stir it together
2. Heat a medium sized non-stick frying pan or saucepan over a moderate heat to warm it up. Eggs cooked at a temperature that is too high will turn out to be quite rubbery and dry.
3. Once the pan is warm, add some margarine and melt it tilting the pan, so that it melts evenly.Add the beaten eggs and allow the eggs to set slightly
4. As soon as the eggs begin to solidify, take a wooden spoon or spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle. Repeat this action continuously, taking care not to burn the underside of the eggs or allow it to stick to the bottom of the pan, until all of the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of egg as you do so. This should take about 4 minutes. 
5. At the meanwhile, toast the bread and the chicken ham for a moment
6. Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. For this reason, you may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
7. Serve the scrambled eggs with toast and the chicken ham as well.

Fried Noodle with Dory Fish Topping

April 15, 2011

Chicken ala Rujak Seasoning

April 13, 2011