My InComplete Kitchen

For Eyes Only

noreply@blogger.com (Hidayat MJ Jamalludin) — Sun, 18 Dec 2011 07:32:00 +0000

Blueberry Cheese Tart

Blueberry Buttermilk Pancake

Cream Puff

Salmon Pot Pie with Mixed Fruit Salad

Glutinous Rice Balls @ "Tang Yuan" in Gingered Sweet Broth

noreply@blogger.com (Hidayat MJ Jamalludin) — Thu, 07 Apr 2011 13:30:00 +0000

Glutinous Rice Balls @ "Tang Yuan" in Sweet Gingered Broth

Tang Yuan is a Chinese Sweet Dessert food made from glutinous rice flour. Tang Yuan can be either small or large, and filled or unfilled. They are traditionally served and associated with Lantern Festival, Winter Solstice, Chinese New Year and weddings, because it symbolizes family unity, completeness and happiness. Tang Yuan is now serve as a dessert all year round and it is readily available at most Asian grocery shops, supermarkets and even hypermarket in the frozen food section. Tang Yuan is very similar to the Japanese Mochi.

Alternatively, you can make it yourself at home!

For the Glutinous Rice Ball Dough

200g Glutinous Rice Flour

100ml Hot Water

100ml Cold Water

Food Coloring

Add 100g Glutinous Rice Flour and 100mL Hot Water in a clean mixing bowl and mix well with a spatula. Slowly add another 100g Glutinous Rice Flour and 100mL Cold Water to knead into a soft, smooth and pliable dough.

Divide dough into three or as how many color you wants. Drop food coloring into the dough and knead. The dough tends to dry easily and fast if its break while kneading, wet you palm with water.

Roughly roll into a round ball shape, then gently flatten the dough with your palms.

For The Red Bean Filling

Adapted from : Apple, Pie, Patis & Pate

2 Sweet Azuki (Red Bean) Paste Variations – Chunky and Pureed

makes about 2 cups (450 grams)

1 cup (6.35 ounces / 180 grams) azuki beans

To Prepare the Azuki:

Wash the azuki beans and place in a large pot filled with water. Bring to a boil over high heat, drain, and discard the water. Continue with the instructions for either chunky (tsubushi-an) or pureed (koshi-an) azuki bean paste.

For the Chunky Azuki Bean Paste

1 cup granulated sugar, or to taste
pinch of salt

Instructions:

Add about 3 cups of water to a pot containing the par-boiled azuki beans. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer the azuki beans until soft, approximately 45 minutes to 1 1/4 hours. The water should be almost completely absorbed by the time the beans are done. Add water as needed while simmering to prevent the beans from scorching.

Add the sugar, stirring gently until the azuki bean paste is heated through and glossy. Season with a pinch of salt and mix well. The paste should be thick with some whole and half-crushed azuki beans.

For the Pureed Azuki Bean Paste

1 1/2 cups granulated sugar, or to taste
pinch of salt

Equipment:

sieve or fine mesh strainer
cheesecloth or cotton bag

Instructions:

Add about 5 cups of water to a pot containing the par-boiled azuki beans. Bring to a boil over high heat. Reduce the heat to low, cover the pot, and cook the azuki beans until soft, approximately 1 to 1 1/2 hours. There will still be a considerable amount of liquid at this point.

Place a sieve over a bowl. Pour the beans and liquid into the strainer, such that the bottom of the strainer is partly immersed in the liquid.

Using a wooden spoon, spatula, or the palm of your hands, mash the beans through the sieve into the simmering liquid so that the bean skins stay on the sieve.

Pour the mashed beans and simmering liquid into a cheesecloth or cotton bag and squeeze out all the water. Put the unsweetened bean paste in a saucepan, add the sugar, and cook over low heat, stirring gently until the azuki bean paste is heated through and glossy. Season with a pinch of salt and mix well. The paste should have the consistency of mashed potatoes.

Assemble the Rice Balls

Scoop the Black Sesame Filling onto the center of the flatted dough.

Carefully fold in the edges to seal.

Roll the filled dough gently into a round ball shape again and leave them aside.

Cook the Rice Balls

Water

Rock Sugar or Palm Sugar

Few screwpine leaves (knot)

1 inch ginger root (thinly slliced)

Place the rice balls in hot boiling water, turn the heat to medium and cook for 5 minutes or until they float onto the surface of the water.

Add Rock Sugar or Palm Sugar, Screwpine leaves(knot) and ginger into the water and taste the sweetness. Serve the rice balls with the sugar broth in a bowl.


Tang Yuan

Zucchini Poppy Seed Bread Muffin

noreply@blogger.com (Hidayat MJ Jamalludin) — Mon, 04 Apr 2011 15:44:00 +0000

Zucchini Poppy Seed Muffin Bread

Adapted from Smitten Kitchen

Yield: 2 loaves or approximately 24 medium muffins

(I got 12 large muffins)

What You Need

3 eggs
1 cup olive or vegetable oil
1 1/2 cups sugar
2 1/2 cups grated zucchini *see note

2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

1 tablespoon blue poppy seed
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Note :

If its freshly picked from the vine, you can use 2 Cups, but my has already been rotting in the refrigerator for almost 3 days, so it tends to dry up and less moisture. Either you add more zucchini or lessen the flour *wink

What You Do

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 30 to 35 minutes.

Nutella Dobos Torte

noreply@blogger.com (Hidayat MJ Jamalludin) — Wed, 30 Mar 2011 14:00:00 +0000

Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian: dobostorta) is a famous Hungarian cake named after its inventor, a well-known Hungarian confectioner, József C. Dobos (1847–1924) in 1884. It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is without coat, since it was a slice of a big cake. Dobos' aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. The cake is also often called 'Dobos-torta' or 'Dobostorta'.

Dobos Torte is known everywhere in the world and there are more than one hundred recipe variations. It is a commonly made torte in the upscale hotels, restaurants and pastry shops of the world. Another famous Hungarian dessert created in the same era is Rigo Jancsi.

Paragraphs and photograph courtesy of Wikipedia, The Free Encyclopedia

I made this cake quite some times ago. It is a simple cake that require a lot of efforts. I did not follow the exact recipe well that just being me.. heheheh disobedient and a little bit of laziness... heheheh

Here's my version of Dobos Torte; Nutella Dobos Torte.

Nutella Dobos Torte... my version

What You Need

makes one 6" square cake.

recipe adapted from PastryPal.

Sponge Cake Batter

6 large eggs, at room temperature, separated

1 1/3 C (150g) powdered sugar, sifted

2 t vanilla essence (1t if using pure vanilla extract)

1 C + 2T (130g) cake flour, sifted

pinch of salt

Chocolate Buttercream (which in this recipe I substitute with Nutella Hazelnut Spread)

4 oz bittersweet chocolate, finely chopped

1 1/2 C (3sticks) unsalted butter

2 T cocoa powder, Dutch-processed

1 1/4 C powdered sugar

1 t vanilla extract

Caramel (instead I used fresh strawberries and Chocolate Ganache)

3/4 C sugar

3 T water

2 t fresh lemon juice

What You Do

First make the sponge cake

Preheat the oven to 400 degrees F. Spray 2 baking pans with nonstick cooking spray, line with parchment paper, and lightly spray them again.

Whip yolks and 2/3 cup powdered sugar on medium-high speed until pale and think and form a ribbon.

In a clean bowl, with clean beaters, whip the egg whites on medium speed until soft peaks form. As they’re whipping, add the rest of the powdered sugar in a stream and continue whipping until you get stiff, glossy peaks.

Fold 1/4 of the whipped whites into the yolks to lighten them, then fold in the rest of the whites.

Stir salt into the flour, and gently fold half of the flour into the egg mixture. Fold in the rest of the flour.

Divide batter evenly between the two prepared sheet pans and smooth it out with an offset spatula. Batter will be quite thin. Bake in the preheated 400 degree oven until the tops are no longer sticky when touched, about 5 -7 minutes. Let cool completely.

For the buttercream

Melt the chocolate over a double boiler and set aside to cool to lukewarm.

Meanwhile beat the butter until very smooth and creamy.

Beat in the cocoa powder, then the remaining powdered sugar.

Next, stir in the vanilla, and finally pour in the cooled chocolate. (If the chocolate is too warm, it might melt the butter and the buttercream could become soupy. If this happens chill the loose buttercream in the fridge for half an hour until it firms up. Then beat until spreadable.)

To assemble the cake (cake may be assembled up to one day before serving)

Cut each sponge cake sheet into 6 squares. If desired, set aside a couple of squares for the caramel garnishes.

Place one square on a piece of cake cardboard and coat it with a layer of buttercream. Stack another square on top, then coat with buttercream. Repeat until you have no more cake to stack.

Use the remaining buttercream to frost the top and sides of the cake. Refrigerate.

For the caramel garnishes (best made the day they’re served)

Cut circles out of the remaining sponge with a cookie cutter or an inverted glass. Have them ready on a sheet pan lined with parchment paper.

Boil the sugar, water and lemon juice in a pot with a light metal finish. Wash down the insides of the pot with a pastry brush dipped in water to prevent sugar crystallization.

Keep cooking until the edges start to turn golden and swirl the pan to distribute the heat more evenly. Once it’s a deep amber color, remove from the heat.

Very carefully spoon the caramel on the prepared sponge cake disks. Using the back of the spoon, spread the caramel to the edge of each circle. Allow the disks to cool and set up, about 15 minutes.

Garnish the cake with caramel disks and hazelnuts, either crushed or whole.

Homemade Oreos

noreply@blogger.com (Hidayat MJ Jamalludin) — Tue, 29 Mar 2011 12:46:00 +0000

Worth every seconds! Should have make 2 batch of this... cookies gone within hours....

Homemade Oreos (Smitten Kitchen) with peanut butter filling

Makes 25 to 30 sandwich cookies

What You Need

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter (I replace with peanut butter)
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

Continue this process until all the cookies have been sandwiched with cream.

Dunk generously in a large glass of milk.

Originall recipe from : Smitten Kitchen

Lemony Salmon with Cous Cous

noreply@blogger.com (Hidayat MJ Jamalludin) — Mon, 28 Mar 2011 03:52:00 +0000

I have been longing to try the Nigella Lawson Lemony Salmon with Cherry Tomatoes Cous cous for quite sometime. Finally I decided to give it a try after all I have all the ingredients on hand just that cherry tomatoes .... hurmm maybe I just use the big red tomatoes ... its still a tomatoes ... heheheh...

What you need :

250 g couscous

1 1/2 t table salt

1/4 t paprika

1T grated fresh gingerroot

1/4 ltr freshly boiled water

1 inch leek, thinly sliced

1 lemon, halved

1 T garlic flavored oil, plus 1 t

2 tomatoes

4 salmon fillets

1/4 C chopped fresh cilantro leaves

What you do:

Put the couscous into a heatproof bowl, with 1 teaspoon table salt, pinch of the paprika, and all the grated ginger.

Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.

Into another bowl, put the thinly sliced leek.

In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.

Squeeze the lemon juice into the bowl with the onions.

Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil.

Slice the tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside.

Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.

Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook.

Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork.

Heat on very low gas for 3 minutes, while stirring with fork to separate the grains.

Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.

Spoon some couscous onto each plate and arrange a salmon fillet alongside.

Original recipe from Lemony Salmon with Cherry Tomatoes Cous Cous

Moist Chocolate Cake with Chocolate Ganache

noreply@blogger.com (Hidayat MJ Jamalludin) — Fri, 25 Mar 2011 16:04:00 +0000

Moist Chocolate Cake with Chocolate Ganache

What You Need

1C All purpose flour

1t Baking soda

1/2C Canola oil/Salted butter

1C Sugar

1 large egg

1/2C Butter milk/milk

1/3C Unsweetened cocoa powder

1t Vanilla essence

1/2C Boiling water

What You Do

Pre-heated oven at 350 deg F/180 deg Cel

Greased and lined pan with parchment paper.

(Yield : 1 x 8x8)

This time I used 8x8 square pan ( I am way to lazy to slice the cake into two plus im not good with knife ... ahahahah)

Sift cake flour and baking powder.
Beat butter/oil and sugar.
Add the one egg, beat until well combine.
Add buttermilk/milk and cocoa powder mix well.
Add boiling water and vanilla essence.
Finally add the flour and baking powder mixture and mix well.
Pour into baking pan, bake for 30 to 35 minutes. Check with cake tester or *bamboo stick*
Cool on rack.

Moist Chocolate Cake with Chocolate Ganache

For the Chocolate Ganache

What You Need

113 g Cooking chocolate bar

1 T Condensed milk

1/4 C Boiling water

1 T Unsalted butter

What You Do

Combined all ingredients EXCEPT butter in a double boiler, stir until chocolate bar fully melted.
Remove from heat, add in the butter stir until butter is fully dissolved.
Pour mixture onto cake.

“Cinnamon & Nutmeg Rolls”

noreply@blogger.com (Hidayat MJ Jamalludin) — Thu, 24 Mar 2011 14:12:00 +0000

This photo was for my another blog before I finally decided to create a new food blog *wink*!

What You Need:

For the dough:

2T granulated sugar

½C lukewarm water

2 t dried instant yeast

250g all purpose flour

20g granulated sugar

1t fine salt

40g shortening / butter/ margarine at room temperature

For the filling:

113g butter, melted

Brown sugar

Cinnamon & Nutmeg powder

For the glaze:
(I skipped the glaze as I ran out of butter ...*wink* instead I sprinkled the leftovers of the filling mixture on top)

4 T butter
2 C powdered sugar
2 t vanilla essence
3 to 6 tablespoons hot water

What You Do:

In a small bowl, dissolve 2T-granulated sugar, yeast in warm water, and set aside for proofing. (The mixture should be bubbly after few minutes)

In a large bowl, mix all-purpose flour, granulated sugar, and salt.

Add in the yeast mixture into dry ingredients.

Add the shortening to the dough.

Knead dough on lightly floured surface for 5 to 10 minutes.

Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 12 by 9-inch rectangle.

Spread melted butter all over dough.

Mix brown sugar, cinnamon, and nutmeg in a bowl.

Sprinkle evenly over buttered dough.

Begin at the 12-inch side, role up dough and pinch edge together to seal.

Cut into 12 slices.

Preheat oven to 350ºF or 180ºC.Lined or oil the baking pan you want to use.

Place cinnamon roll slices close together in the pan and let rise until dough doubled in size, about 45 minutes.

Bake until nicely browned, about 40 to 45 minutes.

Meanwhile, mix butter, powdered sugar, and vanilla.

Add hot water tablespoon at a time until the glaze reaches desired consistency.

Spread over slightly cooled rolls.

ORANGE BUTTER CAKE

noreply@blogger.com (Hidayat MJ Jamalludin) — Fri, 18 Mar 2011 16:39:00 +0000

What you need :

Preheated oven at 170 deg Celsius

Lightly grease and line baking pan

Yield : 1 x ( 8 inch dia)

225 g butter ( salted @ unsalted ) - cubed

(Always make sure your butter and eggs are at room temperature. It is best if you use good quality butter if you want your cake to taste good. I used Golden Churn)

100 g granulated sugar

4 large eggs ( 65 g approx. each)

30 ml whole milk

4 T Fruit Base (in my case ... heheh Sunquick)

1 t Orange extract

250 g self raising flour

250 g all purpose flour + 1 1/2 t baking powder (sieve 2 times)

What you need to:

Whisk butter and sugar until light and fluffy, scraping down the side a few times ( ensure sugar are fully dissolved)
Add egg one at a time, beating well after each add than add the milk and all liquid, whisk at medium speed for 2 to 3 minutes.
Fold in flour into butter mixture in 2 or 3 batches until well blended. ( SLOWLY, we need to fold air into mixture as well as not letting it go... hahah .....)
Pour into your lightly greased baking pan.
Bake in preheated oven for 30 to 40 minutes or until the cake tester a.k.a “lidi satay” inserted in the centre comes out clean.

ROLLED OAT & BLACK SESAME SEEDS HOMEMADE BREAD

noreply@blogger.com (Hidayat MJ Jamalludin) — Fri, 18 Mar 2011 16:10:00 +0000

Slices for sandwiches.

Here what you need:

Preheat oven at 180 deg Celsius
Baked for 30 - 40 minutes (depends on loaf size)

100 g Rolled Oat (ground)

250 g High Protein Flour AKA Bread Flour

1 T Black Sesame Seeds

55 g granulated sugar

1/8 t salt

1/2 t bread improver (optional)

1/2 t bread softener (optional)

1/2 C warm water ( at 45 - 47 deg Celsius)

1 T granulated sugar

3 t dry instant yeast

1 large egg ( 65 g approx)

30 g unsalted butter (omit the salt if you are using salted butter) at room temperature

And here what you need to do :

Rinse small bowl in a hot water to warm it. Add the warm water and 1 T granulated sugar, sprinkle the yeast on top of the water DO NOT STIR. Cover with saucer and let stand for 5 minutes, swirling the bowl every so often. Stir with small whisk or fork and cover again, or until yeast is bubbly and dissolved.
In another bigger bowl, mix all the dry ingredients including the bread softener. Mix well.
Pour the yeast mixture and the slightly beaten egg into the dry ingredients mixture.
Knead for 10 to 15 minutes
Let rest to proof for 45 minutes. Knead again and shape.
Let rise for another 20 to 25 minutes.
Bake in preheated oven. (tap your finger on the loaf, if its make a hollow sound then your bread is on its way.....)

DRIED MIXED FRUITS CAKE

noreply@blogger.com (Hidayat MJ Jamalludin) — Thu, 17 Mar 2011 07:09:00 +0000

DRIED MIXED FRUITS CAKE

Dried Mixed Fruits Cake

What you need :

Preheat oven at 170 deg Celsius

Baked for 40 minutes

Yield : 1 x (7x3 inch) loaf + 6 medium muffins size cakes

250 g dried mixed fruit

1/2 C mixed chopped nuts (optional)

My children don't like nuts in the cake so i skip the nuts.

Grated rind of 1 orange

2 C fruit juice @ tea

I use 1C freshly squeeze orange and 1/2 cup of Sunquick Orange + 1/ cup water

250 g medium protein @ all purpose flour

1 t baking powder

1/8 t salt

1/8 t freshly grated nutmeg

1/8 t cinnamon powder

1 t vanilla extract

1T molasses @ honey

115 g unsalted butter ( omit the salt if using salted butter) - at room temperature

110 g brown sugar

2 large egg ( 65 g approx each) - at room temperature

What you need to do :

Soak the dried mixed fruit in 2 C of juices for at least 5 hours. Drain.
Mix flour, baking powder, nutmeg, cinnamon powder and mix chopped nut in a bowl. Mix well
In your stand mixer bowl, beat butter and sugar until light, add egg one at a time making sure that are properly beaten.
Add in dry ingredients mixture, drained dried fruits and mixed nuts, FOLD until well combined.
Bake in preheated oven. ( Guna lidi utk pastikan kek dah masak atau belum, if its come out clean.. the cake is ready...)

Kuih Melayu - Bingka Labu @ Bengkang Labu

noreply@blogger.com (Hidayat MJ Jamalludin) — Wed, 23 Feb 2011 08:18:00 +0000

Bismillahir Rahmanir Rahim

(“In the name of Allah, the Most Beneficent, the Most Merciful”)

Assalamu alaikum wa rahmatullahi wa barakatuh

(“Peace be unto you and so may the mercy of Allah and His blessings”)

Alhamdulillah

(“All praise is due to Allah”)

Hari ni tak nak cerita banyak banyak, cuma nak kongsi resepi dari internet yang saya dah cuba, kalau tak salah saya resepi asal adalah dari Che Mat Gebu, tapi saya jumpa di dapur siapa saya pun tak ingat. Asalnya labu tu beli sebiji sebab teringin nak buat pengat tapi lain pulak jadinya. Separuh dah pun di habiskan buat Pumpkin & Leek Soup hari tu, tinggallah sebelah lagi, hampir setiap pagi dihiris tepi yang dah kehitaman walau pun di bungkus dengan cling wrap dan simpan dalam peti ais. Lama-lama mata pun sakit tengok labu dok bertenggek dalam peti ais tu, sudahnya saya buat la Bingka Labu, senang lecek , kacau, tuang, bakar ... dah sejuk .... potong .. makan!

Bingka Labu (Loyang bulat berlubang tengah 24cm)

Bingka Labu

5 biji telur Gred A

250 ml air

250 ml pati santan

200 g tepung gandum

180 g gula halus

1/2 tspn garam

1 tspn esen vanilla

450 g labu manis (kukus hingga lembut pastu lecek)

Satukan telur, air, pati santan, tepung gandum, gula halus, garam dan esen vanilla, kacau hingga gula larut. Tapis bancuhan tadi, kemudian masukkan labu yang sudah di lecek gaul rata.

Tuang dalam loyang yang dah disapukan butter atau minyak.

Bakar dalam pre-heated oven pada suhu 200C selama lebih kurang 45 minit, cucuk dengan lidi untuk memastikan bingka dah masak di dalamnya.

Biar betul betul sejuk baru potong.

Cubalah, memang tak rugi. Cukup lemak, cukup lembut dan sedang elok jer manis!

Enjoy!

Homemade "Yong Tau Foo" Soup

noreply@blogger.com (Hidayat MJ Jamalludin) — Tue, 15 Feb 2011 01:15:00 +0000

Bismillahir Rahmanir Rahim

(“In the name of Allah, the Most Beneficent, the Most Merciful”)

Assalamu alaikum wa rahmatullahi wa barakatuh

(“Peace be unto you and so may the mercy of Allah and His blessings”)

Alhamdulillah

(“All praise is due to Allah”)

This post was meant to be for Sunday (13/02/2011).

Spending her holidays in Sicily, Italia.

I suddenly feel like eating "Yong Tau Foo" Soup. My sister in law (or should I say ex-sister in law?) made a very nice Yong Tau Foo even though the ingredients or the "isi" "Yong Tau Foo" she made was not homemade, its was really good! Kinda miss her cooking sometimes, she made very nice "Bihun Vietnam" as well (cant recall was it Vietnam or Thailand?) Owwhhh! At this very moment (drooling....), missing her "Chicken and Mushroom in Ginger Oyster Sauce". She hardly cook, every times she's in the kitchen she made one hell of a mess but heavenly taste food! She always.... ALWAYS.... "masak campak campak" but honestly, never taste like "campak campak" one!

Alright!! Back to the Homemade "Yong Tau Foo" Soup with homemade fish paste! Yahhh! You read it right and it is not a typo! I repeat "homemade fish paste". So I went to the wet market in Bandar Sungai Long and bought one whole fish weighted about 1/2kg of Tenggiri Batang (Spanish Mackerel), you can use others buts ikan tenggiri is the best! The fish paste you made not only look good but also taste good. It might be quite costly as a kilogram of the fish will cost you RM39.80, but worth buying! I will post the recipe and methods here, just in case you want to try!

Will leave you guys with this, I'm working on another post ! Like coffee?? How about "Homemade Mexican Bun"? But first I need to search for my "kerajinan"! *wink*wink*

"Homemade Fish Paste"

What you need

1/2 kg Spanish Mackerel @ Ikan tenggiri batang (you'll get around 300gm of fish meat, that's what i get! You can get more if you really take you time scrapping the meat from the bones)

1 teaspoon + 1/8 teaspoon salt mix with 4 Tablespoon of icy cold water

1/2 teaspoon white pepper powder (I don't really like the taste of white pepper, but you need to put it in to cut off the unwanted fishy smell, you know what I mean!)

1 Tablespoon corn starch

What You Do

Scrape the fish flesh with metal spoon. Remove any bones

Put the scraped fish flesh onto chopping board. Using the back Chinese cleaver, chop the fish flesh until fine. Move into a bowl.

Add in the pepper, icy salt water and the cornstarch, stir (I really mean STIR do not knead) in one direction to get smooth, sticky and springy texture.

Store in airtight container in refrigerator. Frozen fish paste can last for 2 weeks.

"Homemade Yong Tau Foo"

What You Need and Do

Fish paste

Vegetables, Tofu, Tofu Pok (according to what you like in your Yong Tau Foo Soup)


Some Tofu Pok, eggplants, bitter gourd, lady fingers, red and green chilies

Stuffed the fish paste into you cut vegetables, Tofu or Tofu Pok

Stuffed vegetables in steamer

Steam for 7 to 8 minutes, just to set the fish paste. Do not steam for too long or your vegetables will become.....hehehe... (you know! yucks!)

"Homemade Yong Tau Foo Soup"

What You Need

1 Tablespoon oil

2 yellow onions, sliced (any type of onion will do, but I want my soup clear so I use yellow onion)

The biggest bowl I can find in my house!

8 cloves garlic, skin on and bruised

1/4 Tablespoon white pepper corns ( crushed)

1/2 Cup dried anchovies (ikan bilis, belasah jer, ada kepala pun tak per)

1/2 Cup dried soy beans

1/2 inch ginger, skinned and sliced

4 Cups hot water

Your favorite Yong Tau Foo pieces

What You Do

Saute the yellow onions, dried anchovies and soy beans in 2 tablespoon of oil till the onions go transparent. Add the garlic, pepper corns and ginger and continue to stir till fragrant.Add the water, and allow this to simmer for about 3 hours. Drain the stock, throw the anchovies etc away. You just want the stock

Bring the stock to a boil and add your yong tau foo. Boil for 4 minutes.

Disajikan panas!!

Enjoy!

“Devil’s Food Cake” @ “Super Moist Chocolate Cake”

noreply@blogger.com (Hidayat MJ Jamalludin) — Sat, 12 Feb 2011 09:51:00 +0000

What You Need:

¾ Cup Cocoa Powder (I used Hershey’s Cocoa, Natural Unsweetened)

¾ Cup HOT water (I always use boiling hot water for mixing cocoa powder)

3 Cup All-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 ½ Cup Unsalted butter (I used Lupark Unsalted)

(If you are using Salted butter, reduce the fine salt to ¼ teaspoon)

2 ¼ Granulated Sugar

1 Cup Sour cream (Sour cream was not avail, so I used 1 Cup of Nestles’ Natural Yogurt + 1 Tablespoon white vinegar, stirred vigorously and leave at least 20 minutes)

4 Large eggs, at room temperature (Grade A 65g, if you are Grade B egg, make it 5 eggs)

1 Tablespoon + 1 teaspoon Vanilla extract

What You Do:

Preheat oven to 350ºF or 180ºC (I heated my oven to 160ºC because my oven is just as crazy as me hehehe). Lined or oil the baking pan you want to use or the muffins tin if you prefer. (I used “loyang bingka” 24cm Ø because I don’t have Bundt tin)

Whisk cocoa powder with hot water in a bowl smooth. In bowl whisk flour, baking soda, baking powder and salt.

Melt butter and sugar in a saucepan over med-low heat, stirring to combine. Remove from heat and pour into mixing bowl, using electric mixer (I used hand mixer) beat at low speed until mixture is cooled, about 4 -5 minutes. Make sure you beat it until it is cool. Add eggs, one a time, beating at med-high until each incorporated, scraping side of the bowl if needed. (You see why you have to ensure the sugar butter mixture is cool; you don’t want to end up with scrambled egg aren’t you?)

Add vanilla extract and then the cocoa mixture, beat until combined.

Reduce the speed to low.

Add the flour mixture in 2 (two), alternating with the sour cream (in my case the yogurt mixture), beating until just combined after each.

Pour the batter into the lined or oiled pan. Bake for a bout 30 to 40 minutes or until the cake tester a.k.a “lidi satay” inserted in the centre comes out clean.

Cool in pan on wire rack before cutting!

Try it you might like it!

Enjoy!