My Recipes Collection

The most expensive Tahini in the world

2012-11-03T15:18:00.000-07:00

I have been crazily craving on Tahini lately, a few spoons add to porridge plus two spoons of Chia seeds in the morning making a full tasty breakfast to last me going on for a good few hours taking care my almost six-month-old high demand baby. It is great on toast without adding butter, too.

I often go to comparison website to compare the price of the goods over several stores to get a best deal. mysupermarket.co.uk has been one of the comparison sites for local supermarkets I used for quite a while. It has been great especially when there is any offer at any supermarket, they will list the price even tell you how much per unit you need to pay, well, we can talk about this in another post, as I would like to share what I've came across today.

Yes, it costs £99999!! Just find it funny that this product apparently has been discontinued so you could not really find it in any store, but I don't understand why they still have the product display on the website, although the price listed obviously just to make aware that this product is not purchasable. Yeah, who will spend £99999 for a 300g jar? Well, at least not me, not even in my next life!

Homemade Ricotta Cheese

2011-03-14T10:31:00.000-07:00

I believe 'Homemade' is always better, always healthier. You always know what is the ingredients and you are taking control of the amount of the ingredients used. So now I try to look for everything in 'homebake' as much as possible. There is one I found about 'Homemade Ricotta Cheese'.

As usual I don't know how to make one up without referring to others, so here is the recipe I found from About.com which I haven't tried but am going to.

Ingredients:

1/2 gallon milk
3 Tbsp freshly squeezed lemon juice, Champagne vinegar or white wine vinegar
Salt

Preparation:

Combine the milk and acid (lemon juice, Champagne vinegar, or white wine vinegar) in a heavy pot and turn the heat to very low. Gradually bring the temperature to 180 degrees F. (At 7,000 feet, bring it to 172 degrees F.) It takes about 30 minutes. What you will notice is a ring of very fine bubbles around the edge of the pan. There will be some movement below the surface of the milk, which will be covered by a fine skin.

When it reaches the desired temperature, turn off the heat, cover the pan, and leave it in a warm spot -- an oven that has been heated briefly or has the pilot light on is perfect -- for 6 hours.

Line a sieve or a basket with a double thickness of cheesecloth or a coarse, porous towl, rinsed first in cold water, and set it over a bowl. Ladle the curds into the sieve and season them with salt, roughly a half-teaspoonful. (The whey, which will drain into the bowl, can be used for baking.) Refrigerate overnight or until the cheese is well drained. For a thicker, firm cheese, tie the ends of the cheesecloth over a wooden spoon balanced over a bowl and let it hang until all the whey has drained out.

Fold back the top layers of the cheesecloth or toweling and turn the cheese carefully out onto a plate. The imprint of the cloth will be left on the cheese. This cheese will stay sweet and fresh for 5 to 7 days.

Author's notes: "Traditionally, ricotta is made with whey, a by-product from cheese making, but since that's not usually available, this recipe uses milk. The same cheese is also called curd cheese or quark. Either whole milk or low-fat (2%) milk can be used. Whole milk yields a richer, creamier cheese." --Deborah Madison

Common Ingredient Substitutions

2011-02-20T12:14:00.000-08:00

As I sometimes the ingredients in the recipe I've found that I'm not really keen in, example cream cheese in the cheesecake, or sometimes run out of the stock, so I've been looking around the net if someone has share the substitution for some ingredients. Here I found on Allrecipes website:

Common Ingredient Substitutions

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer's cheese	8 ounces	8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour--Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger--dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger--fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk--whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni	1 ounce	1 ounce salami
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1 ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Kek Sarang Semut

2011-01-04T12:06:00.000-08:00

Sarang Semut is a Malay word for Ant Nest, so Kek Sarang Semut can be literally translated as Ant Nest Cake, but sometimes it is known as Honeycomb Cake.

This cake sits on my top favourite list, I love it so much that I could finish it within an hour without sharing with anyone!! If not because of watching the health, I would have baked it everyday.

I have two recipes here, one is from the cookbook I bought while the other is from Cilicrabbies who shares hers with readers. Any recipes you go for, I would suggest to leave the cake overnight in the fridge as it would tasted differently from freshly baked.

MALAYSIAN HONEYCOMB CAKE (from my cookbook)

Ingredients:

A: 60g Castor sugar

60g Brown sugar

60g Honey

110g Water

B: 150g Condensed Milk

1/2 tbsp Milk

50g Butter (room temperature)

100g Eggs (approximately 2 large eggs)

C: 100g Cake flour ( I normally replace it with self-raising flour) sift in with 3g Bicarbonate of Soda

Method:

1. Dissolve the ingredient A in the pot, add in ingredient B and stir till well mixed.

2. Pour C into step 1, stir till the mixture well mixed.

3. Bake for 50-60 mins at 160C.

Below recipe is from Cilicrabbies which seems less sweet.

KEK SARANG SEMUT (from Cilicrabbies)

Ingredients:

1 cup castor sugar
1 cup hot water
2 tbsp butter

B:
4 eggs
1 cup condensed milk
1 cup plain flour (sifted)
2 tsp bicarbonate of soda (sifted)
1 tsp vanilla essence

Method:
1. For A:
Melt sugar in the pot, when it turns brown, remove the pot from fire and pour in hot water slowly and carefully. Stir the sugar with the water and put in the butter. Keep stirring until everything dissolved, put aside.
2. For B:
Beat the eggs until white and fluffy. Pour in condensed milk and mixed, fold in plain flour and bicarbonate of soda. Add in vanilla essence and lastly, mix in A.
3. After pouring the mixture into the baking tin, leave it aside for at least 3 - 4 hours (cover the baking tin) to get the "nest" (bersarang) effect.
4. Bake for 1hour at 160C.

Horlick Steam Cake

2011-01-04T05:45:00.000-08:00

This is one of my top favourite cakes in the past few months, as it is pretty easy to make and of course is yummy to have.

Horlick cake is by far the only steam cake I've made, the texture is more moist than those we baked in the oven. As I do not have Kaya jam in hand so I always use Strawberry jam instead.

Horlicks Steam Cake

Ingredients :

250g Butter (room temperature)

120g Castor Sugar

5 Eggs

1 tsp Vanilla extract

70g Horlick

130g Plain flour sift in with 1 tsp Baking Powder

120g Condensed Milk mix with 50g Pandan Kaya (or Strawberry jam), keep aside.

Method :

1. Get ready a steamer filled with enough water and preheat at medium high fire .

2. Line and grease a 8 inch round pan

3. Cream butter and sugar at high speed till light and fluffy (about 3 or 4 mins)

4. Add in one egg at a time and continue to cream till well blended

5. At low speed add in Vanilla extract and blend well

6. Still at low speed add in the condensed milk mixture and blend till mixture smooth

7. Stop the machine and fold in the Horlick and sifted flour , stir with a spatula till well blended and smooth

8. Spoon the batter into cake pan and cover the top loosely with a piece of aluminium foil

9. Steam at medium high fire for 50 till 60 mins

10. Cook cake on wire rack before cut into pieces and serve

I've got this recipe from ladyvanillakitchen

Tips:

* As I often start the baking just after a few minutes decision, so the butter always not in the ready room temperature. What I would do is to get the butter microwaved for 10-20 seconds and leave it aside so the butter would then be softened and ready to be creamed with the sugar.

* I always crack the eggs into a bowl beforehand so that when I cream the butter and sugar, I will still able to add the eggs one by one without any help or to stop the mixer.

* Since Horlick is a malty drink so I've tried with another cheaper brand of malty drink for replacement. But, the malty fragrance is not as strong and as nice as the Horlick. So I will say keep to Horlick.

Recipes Collection

2011-01-04T01:00:00.000-08:00

This blog is mainly to share and keep a record of the Malaysian food that I've 'collected' from other blogs. I have never really into baking or cooking for whole my life but one day, out of the blue, I grew the love for baking and was crazily looking for Malaysian cakes and dishes.

I browsed and googled all the Malaysian blogs and bookmarked all the pages that I'm interested in. This ends up I've got this whole lots and lots of bookmarks on my browser and I don't remember what recipes I've bookmarked. Since then I was thinking of having a blog to keep all those recipes and hopefully others would come and share theirs. Of course, since I grew the love for baking so I would like to know recipe from all over the world.

My Recipes Collection

The most expensive Tahini in the world

Homemade Ricotta Cheese

Preparation:

Common Ingredient Substitutions

Ingredient

Amount

Substitution

Kek Sarang Semut

Horlick Steam Cake

Recipes Collection