Jess-KITCHEN-Lab

Quick & Easy Bibimbap in a Bowl ( Korean Mix Rice )

2017-06-29T23:18:00.002-07:00

This for sure is everyone's favourite dish! Bibimbap simply has everything you need in one bowl, eating 'em is easy too by mixing 'em all up and enjoy it!

To all the Korean and Bibimbap lovers out there, forgive me for modifying this authentic dish a little on the style of cooking which i simplified the step without using Hot Stone Pot and and so no crispy part of the rice below. But anyway, the taste is just as good as the authentic one, its just better for me this way! :) ....

BEEF INGREDIENTS:

8 ounces lean freshly ground beef

1/4 cup dark soy sauce

1tbsp sugar

3 to 4 garlic cloves, minced

1tsp fresh grated ginger

2tsp toasted sesame oil, divided

1tsp coarse black pepper

RICE

2 cup cooked rice for 1 standard size of soup bowl

VEGETABLES INGREDIENTS

Combination such as carrot, zucchini, cucumber, beansprout, capsicum, red or daikon radish, green onion or spinach

Other optional garnishes: Toasted and julienned nori or Korean seaweed; Cabbage or other kimchi; Toasted sesame seeds

1 or 2 eggs

GOCHUJANG SAUCE

2-3 tbsp Gochujang/ red chili paste

2 garlic cloves, finely minced.

1 tbsp soy sauce.

1 tsp sesame oil.

2 tsp sesame seeds, toasted.

2 teaspoons sugar (or other sweetener)

METHOD

* Combine soy sauce, sugar, garlic, ginger, 1 teaspoon sesame oil, and pepper in a bowl. Stir in beef, using fork to break up meat, and let marinate at least 15 minutes. Heat a non-stick skillet on medium high. Cook beef for about 5 minutes or until just cooked through; set aside.

* Clean vegetables ( carrot julienned / beansprouts/ spinach / capsicums/ mushroom etc ) drizzled cooking oil/sesame oil on pan, toast vegetables for a few minutes, season with salt and pepper.

* In a bowl, add in cooked rice, top rice with beef, place vegetables bean sprouts, spinach etc...nori or kimchi, if desired, around meat.

*Fry eggs sunny side up and place on top. (If serving in hot bowl, eggs can also go in raw and will cook in the hot bowl as you toss everything together.) Sprinkle toasted sesame seeds over.

*Add gochujang sauce and stir to combine. If there's any extra juice from cooking the meat, I like to stir it into the gochujang sauce.

Ayam Goreng Kalasan

2017-06-28T20:40:00.003-07:00

Ayam Goreng Kalasan, is one delicious fried chicken Indonesia cooking, dip in with homemade spicy sambal mix with warm steamed rice..and that mouth full of fresh kemangi herbs all blend in together...oooh...yummilicious!

AYAM GORENG KALASAN
Bahan-bahan

3 paha atas ayam potong

10 siung bawang putih

2cm lengkuas

1 serai

4 lembar daun salam

6 sdm gula merah

Air kelapa cukup utk diungkap

kaldu ayam

secukupnya gula dan garam

secukupnya minyak goreng

CARA:

* Cuci bersih ayam dan keringkan

* Disatukan semua bahan dlm wajan, masak, aduk, masuk air kelapa tua dan ungkap sampai kuah menyusut. Angkat dan disisikan.

* Panaskan minyak agak banyak dan goreng ayam sampai kuning keemasan.

* Sajikan dengan lalapan dan nasi hangat.

Swirl Chocolate Butter Cream Cheese Cake

2017-06-28T19:49:00.001-07:00

Seriously this is so delicious! It is that buttery flavour of creamy buttery cake mix with bites of cream cheese hmmm....nothing gets better than this! so far is the best combination ever for butter cake i suppose. For this bake, i created a simple swirl pattern with dollops of cream cheese on top. Looks so much beautiful and adding a deliciousness to our eyes before we taste it! yeah!

SWIRL CHOCOLATE BUTTER CREAM CHEESE CAKE

Ingredients (A)
250g Cream Cheese ( room temperature )
60g Granulated Sugar
1 Egg
1tbsp Corn Flour
* Beat all ingredients until double volume and set aside.

Ingredients (B)
250g Golden Churn Butter
130g Granulated Sugar
4 large whole eggs ( or 5 medium eggs )
1tsp vanilla
200g cake flour ( reduce 4tbsp replace with 4tbsp coco powder )
5tbsp milk
1tsp chocolate paste

METHOD:
* Grease and line base & side 8" square pan.
* Pre-heated oven 160c ( i preheated my oven at 180c )
* Beat Ingredients (A) set aside.
* Ingredients (B) - Beat butter & sugar until double volume, add in egg one at a time follow with vanilla, mix and mix well. Fold in sifted flours ( cake flour, coco powder ) into butter mixture mix well, batter might be little lumpy and its normal.
* Pour half of chocolate batter into pan, follow by 80% cream cheese layer on top of chocolate batter, and pour the remaining chocolater batter on cream cheese layer. Last 20% cream cheese dollops on chocolate layer and use a toothpick swirl both cheese & batter together.
* Bake at 180c 1hour 10 minutes in middle rack. Another 10 minutes moved to lower rack. ( Please note that if use a lower temperature to bake remember to longer the duration of baking )

Eclairs & Cream Puffs

2017-06-28T02:31:00.002-07:00

A lot of time, im mesmerized by the luxurious and scrumptious look of those little french pastries line up on the cake dessert counter. Whether they are simple or complicated, they all look so fine and just beautiful. so inspiring! I could imagine with a lot of helping hands in the pastry kitchen, its just a piece of cake for them to prepare all that..

As i was joining a little fun of making choux pastry, and so i used this opportunity to bake some little easy peasy eclairs and cream puffs with my so many inspiration from what i've seen. I mean, im not professional but its inspiring me to bake on! Nothing fancy, just plain simple eclairs and cream puffs with little creativity playing with my left over ingredients from previous bake.....hahaha...

Its my 2nd time of baking choux pastry anyway, i find it simply easy. Recipe by Laura in the Kitchen, however did little adjustment on baking temperature.

CHOUX PASTRY
INGREDIENTS
PASTRY CREAM FILLING:

2-1/4 cups of Whole Milk

1/3 cup of Corn Starch ( i used 1/4 cup )

1/4 cup of Granulated Sugar

4 Egg Yolks

1 tsp of Vanilla Paste

Pinch of Salt

*Add all ingredients in a large saucepan and with the heat turned off, whisk them all together to combine until cream thicken, transfer to a container cover with cling wrap (make sure the plastic wrap is touching the cream) and keep in the fridge completely. Cream can keep up to 5 days in the refrigerator.

DOUGH:

1 cup of Water

1 cup of All Purpose Flour

1/2 tsp Salt

1/2 cup of Unsalted Butter

4 Eggs at Room Temperature

* Preheat oven to 218c.
* Line 2 baking sheets with parchment paper and set aside.
* Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
*Turn the heat back on to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl.
*With a whisk or wooden spoon, beat in the eggs one at a time until all four eggs are well incorporated.
*Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 6 inch logs a few inches apart on your prepared baking sheets.
* Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 350 (180c) and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely.

GANACHE:

4 ounces Semisweet Chocolate Chips ( I used 115g Semisweet Dark Chocolate )

1/4 cup of Heavy Cream ( i used non-dairy topping )

*Heat the cream in a small pan over medium heat until just below boiling point.

* Pour the heated cream over the chocolate chips and let sit for 1 minute then whisk until the chocolate has melted.
* When ready to assemble, using a piping bag fitted with a medium size round tip, fill each shell and either dip the tops in the melted chocolate or spoon the chocolate over the top.
* Allow them to set slightly before serving.
* To achieve other colorful ganache, simply use white chocolate with the same ganache ingredients above, mix with other paste/powder/flavouring + coloring.

Steamed Egg with Peppermint

2017-06-26T20:29:00.000-07:00

This is one of my childhood favourite food at home, mom cooking style soft and silky eggs with a taste of peppermint so refreshing. I just love this dish!! It is so easy to cook and everyone just love it.

STEAMED EGG WITH PEPPERMIT

INGREDIENTS

3 large eggs

1 1/2cups - 2 cups water

1tbsp osyter sauce

1tbsp light soya sauce

1tbsp sesame oil

handful fresh peppermit leaf

METHOD:

* Lightly beat 3 eggs in a bowl, add in water about 80% full.

* Add in seasoning and finally peppermint leaf or you can put whole leaf or chop them.

* Steamed for 15 minutes or until egg cook through.

* Served hot with steamed rice.

Yummy!!

Pepes Ikan

2017-06-26T20:19:00.001-07:00

PEPES IKAN

BAHAN

2 Ekor Ikan

Daun Salam

Daun Kemangi

1 batang Serai

Daun Pisang

1-2 Tomat ( ikut selera anda utk hisan makan )

Garam & Gula

BUMBU ( BLEND ) buat 3-4 ekor ikan

10-12 Bawang Merah

6 Bawang Putih

9 Kemiri

3cm kunyit

1cm lengkuas

2cm jahe

CARA

* Diblend bumbu. Ingin bumbu lebih terasa, masak bumbu terlebih dahulu sampai wangi dan matang. Angkat

* Siapkan daun pisang dan layukan diatas api sebentar.
* Masukan serai, daun kemangi, daun salam dan bumbu yg sudah matang diatas daun pisang, lalu ikannya simpan atas bumbu dan dikasi bumbu lagi, daun salam dan kemangi lalu di tutup dgn daun pisang,
* Lalu dikukus sampai ikan matang. Angkat ikan yg telah dikukus, dibakar diatas pembakar sampai wangi daun pisang, angkat dan disaljikan dengan potongan tomat dan daun kemangi.

Hakka Yong Fuka/Bitterguard & Tau Pok

2017-06-26T19:00:00.001-07:00

HAKKA YONG FUKA/BITTERGUARD & TAU POK
INGREDIENTS

1 large Bitterguard

1pkt puffed beancurd / tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )

1000g chicken boneless, minced

4tbsp Osyter sauce

1tbsp light soya sauce

dash of salt, pepper, chicken granules,

3 tbsp corn flour

handful chopped coriander leafs / spring onion

SAUCE

4 cups water, add more if needed

oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD

1. To make filling - Clean chicken, minced chicken with food processor. Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean and discard bitterguard seeds, Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the bitterguard and for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish.

3. In a soup pan, place tau pok below follow bitterguard, arrange closely next to each other. In a bowl, add in sauce and mix water, pour over tau fu. Cook with medium fire slowly until cooked through.

4. Add water, taste and add seasoning as needed.

5. When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.

PERFECT Japanese Cotton Cheesecake

2017-06-26T18:51:00.000-07:00

20.09.2016 - After many years of trying this temperature that temperature, many failures, wastage and a time that i totally stop baking this particular cake.. finally, this time with this method, my Japanese Cotton Cheesecake came out perfect!.

This is my 2nd attempt of using below method to bake, i finally get a smooth top perfectly, no cracks and shrinkage!! I used steambake method instead of waterbath, i find that with this method, my cake bottom stay dry. This is how my oven works, see below method of baking.

INGREDIENTS :
250g Cheese cream (room temperature)
6 egg yolks
70g sugar
60g butter
100ml fresh milk
1tbsp lemon juice
60g cake flour
20g corn starch ( can replace with potato starch )
1/4tsp salt ( if you used unsalted butter, u may omit this )
2tsp vanilla

6 egg whites
1/4 tsp Cream of tartar
70g Sugar

METHOD:
* Grease 8" round pan base and side, line grease paper base, side dust with flour.
* Double boil, melt cheese, butter, milk and sugar set aside to cool and add in egg yolks one at a time, vanilla, lemon juice mix well with balloon whisk.
* Sift cheese & egg mixture to free of lumps.
* Sift and fold in cake flour & corn flour slowly with a whisk.
* Beat egg white until soft to firm peak.
* Mix into batter 3 batches. 2 time with whisk, last with spatula.
* Pre-heated oven with waterbath 200c.
* Bake 200c 20 minutes ( center rack )
160c 40 minutes ( lower rack )
Off Oven closed door - 30 minutes ( with water tray inside )
Bake again at 130c 10 minutes ( removed water tray )

Happy Baking!!

So delicious!!!

Woku Ayam Manado

2017-06-26T17:35:00.000-07:00

WOKU AYAM MANADO

setengah ekor ayam atau 3 paha atas

1-2 tomat hijau sedang ( dipotong dadu )

garam dan gula

3 cabe hijau besar ( iris kasar ) sesuai dgn selera
2 cabe hijau rawit ( iris kasar ) sesuai dgn selera

3 cabe keriting

DAUN ( DIHIRIS KASAR )

3 daun pandan

2 batang serai geprek

3 daun jeruk

2 genggam kemangi atau sesuai selera

2 daun bawang

BUMBU ( BLEND )

3 kemiri

5 siung bawang merah

3 siung bawang putih
1cm kunyit

1cm jahe
lengkuas ikut selera

CARA:

* Cuci bersih ayam dan dipotong sesuai selera anda.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata dan masukan potongan ayam aduk hingga rata dan seterusnya masukan daun bawang. Tambahkan air secukupnya.
* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku Ayam Manado siap disantap.
* Dgn mengunakan tomat dan cabe hijau, jadi hijau deh masakannya.

Woku Ikan Manado

2017-06-26T17:19:00.000-07:00

WOKU IKAN MANADO

2 ekor ikan

1-2 tomat besar ( dipotong dadu )

3 cm jahe

5 cm kunyit

3cm lengkuas

garam dan gula

5 cabe merah besar ( iris kasar ) sesuai dgn selera
3 cabe merah rawit ( iris kasar ) sesuai dgn selera

DAUN ( DIHIRIS KASAR )

3 daun pandan

2 batang serai geprek

3 daun jeruk

2 genggam kemangi atau sesuai selera

2 daun bawang

BUMBU ( BLEND )

3 kemiri

8 siung bawang merah

5 siung bawang putih

CARA:

* Cuci bersih ikan.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata. Tambahkan air secukupnya masukan ikannya dan daun bawang.

* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku ikan Manado siap disantap.

Pandan Tapioca Pancake

2017-06-26T07:59:00.002-07:00

I remember i had this before when i was a kid, when i saw this recipe by Kenneth Goh recipe here I can't wait to try. It turned out perfectly well and taste so delicious. Really bring me back to childhood days.

Anyway, note that have to be little patience while cooking this pancake because it takes longer time to cook than expected. Here i share one of my done Pandan Tapioca Pancakes. I do not snap alot of pictures, too busy eating while cooking them...and thats all left!! hahaha

Avocada, Egg, Chicken Luncheon Meat & Cheddar Cheese Triple Decker Sandwich

2017-06-26T01:54:00.001-07:00

AVOCADO, EGG, CHICKEN LUNCHEON MEAT & CHEDDAR CHEESE

TRIPLE DECKER SANDWICH

INGREDIENTS

3 slices of white bread ( toasted )

1/2 ripe avocado

2 fried eggs

2 slices of cheddar cheese

2 slices of fried luncheon meat

1 tomato ( slice )

Mayonnaise

Tomato sauce

METHOD

* Slice Avocado thinly and set aside.

* Spread Mayonnaise and tomato sauce on each side of the toasted bread. Set aside.

* Place 1 bread on a serving plate, place egg, slices of tomato and slices of avocado, top with 2nd toasted bread. Add slices of fried luncheon meat and cheddar cheese, top with last piece of toasted bread.

* Served chilled or room temperature.

* Enjoy!

My Ultimate Carrot Cake with Raisin, Walnuts and Cream Cheese Frosting

2017-06-26T01:45:00.000-07:00

ULTIMATE CARROT CAKE
RAISINS, WALNUTS & CREAMCHEESE FROSTING
INGREDIENTS
(A) wet ingredients
4 large eggs
180g brown sugar
2tsp vanilla
240ml oil

(B) dry ingredients
260g All purpose flour
1tsp baking soda
1 1/2tsp baking powder
1/4tsp salt
1 1/2tsp cinnamon powder

(C)
340g grated fresh carrot
100g toasted chopped walnut ( for cake & garnish )
1/4cup raisin ( soaked in juice / water )

CREAM CHEESE FROSTING
230g cream cheese, room temperature
Unsalted butter ( i omit butter )
Icing sugar to taste
1tsp vanilla
1tsp lemon juice

* Cream Cheese Frosting: In bowl beat the cream cheese on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

METHOD:-
* Pre-heated oven 180c. Grease bottom and side line with grease paper.
* Pre-heated oven toast walnuts 180c for 20mins. Let cool and chop coarsely, set aside.
* Soak raisin in bowl of warm water or juice.
* Peel and finely grate the carrots.
* In a separate bowl whisk Dry Ingrdients (B)
* Wet Ingredients (A) - In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add (A) with a spatula, mix well. With a large rubber spatula fold in the grated carrots and 80% chopped walnuts and 20% for garnishing.
* Bake for 1 hour, no more no less.
* Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
* To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake, garnish with toasted walnuts.
* Cover and refrigerate any leftovers.

Another Chocolate Cake solved my craving!!

2017-06-23T00:21:00.002-07:00

29.10.2016 - This is awhile ago, sharing to you my another gorgeous dark chocolate cake pictures baking with the recipe here for cake http://amirahwaznahku.blogspot.co.id/2017/06/the-most-delicious-and-simplest-dark.html

Here is the Ganache Recipe

GANACHE RECIPE
170g dark unsweeten dark chocolate ( u can use any kind of chocolate you prefer )
150g whipping cream
* double boil both chocolate & cream, set aside to room temperature before use.

Happy Baking!!

Look at that beauty!!

A bite of sinful chocolate goodness!!

The Most Delicious and Simplest Dark Chocolate Sponge Cake Ever!!

2017-06-23T00:09:00.001-07:00

Since i have been experimenting so many chocolate recipes i can tell you that there is no other chocolate sponge cake recipe as good as this one!!

This cake texture is spongy but not dry, not too heavy, not too airy, not too light, not too gooey, not too fudgy, not too dense or so whatever. It is just perfect! It is suitable with whipped cream frosting so as buttercream.

When there is chocolate cake require or the desire of baking one chocolate cake, i do not need to seach high and low for any chocolate cake recipe, because i know i have the best chocolate cake recipe in my hand, yes this is the one im talking about. I have been baking this chocolate cake like...countless time, its the most delicious and the most simplest chocolate sponge cake that i ever experienced, it a failproof recipe indeed.

Couldn't resist the softness of the sponge blend in the dark chocolate richness ganache all mix well together in my mouth making magic!! So goodd.....

DARK CHOCOLATE SPONGE CAKE RECIPE
( 8" round cake pan )

4 egg yolks large
25g caster sugar
50ml vegetable oil
70ml water
1tsp vanilla extract
85g cake flour
25g dark cocoa powder
1 1/2 tsp baking powder
1/3tsp baking soda

4 egg whites large
55g caster sugar
1/4 tsp Cream of Tartar

CHOCOLATE GANACHE
170g dark chocolate, coarsely chopped

150g whipping cream
* melt and let it set in room temperature before use

METHOD:-
- Line base of a 8" round pan with parchment paper. Do not line or grease the sides.
- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.
- Beat egg whites till foamy add in cream of tartar, until stiff peak set in the fridge for later use.

- Pre-heated oven at 170c

- Beat egg yolks until double and thicken. Add oil, water and vanilla gradually just combined. Add in flour with hand whisk till well combined. Do not over mix. Set aside.

- Mix meringue into batter.
- Pour batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.
- Bake in pre-heated oven at 170c for 45 mins, center oven.
- After cooked, insert a toothpick to the cake, when come out clean, its done.
- Remove from oven, let it cool for 10 minutes, after cake pull from side of the pan, you may unmould it.
- Slice horizontally into 3 layers. Pour ganache in the center of the cake, let it spread to the edges.
- Decorate as desired. Keep chilled in fridge.

Caramel Sauce

2017-06-22T04:55:00.001-07:00

20.06.2017 - Whao...I just love my Caramel Sauce this time!! Its thick just what im after. Look at that Beautiful color!! and so smooth texture!! Just like eating caramel candy ...MMmmmmm love it. Why should you need store bought caramel sauce when you can make this yourself in such short time. All you need only 3 ingredients to transform this into a delicious Caramel Sauce from scratch.

CARAMEL SAUCE

INGREDIENTS

210g Granulated Sugar

85g Unsalted Butter

120ml Heavy Whipping Cream ( I used non-dairy topping )

METHOD

* Heat sugar on low - medium heat in a heavy bottom 3-quarters saucepan.

* Be patience, let sugar melt slowly.

* As the sugar begins to melt, stir with a balloon whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.

* You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
* When sugar evenly melted, it turned into dark amber in color, becareful not to burn. Immediately add the butter to the pan. Whisk until the butter has melted.

* Then slowly add the cream whisk to incorporate.

* Note when you add the butter and the cream, the mixture will foam up. This is why you must use a pan that is at least 3-quarts big.

* Whisk until caramel sauce is smooth.

* Let cool in the bowl and transfer into a jar . Store in the refrigerator for up to 2 weeks.

* Warm before serving.

Puff Pastry Cheddar Cheese Sausage Roll

2017-06-21T06:43:00.001-07:00

PUFF PASTRY CHEDDAR CHEESE SAUSAGE ROLL
Cut 2 Puff Pastry Sheets
Flour for dusting
1-2 egg yolks ( egg wash )
8 sausages
Shredded Easy Melting Cheddar Cheese
Sesame Seeds for sprinkle ( run out of sesame seeds )

METHOD
* Grease Pan Line 2 x pan, with grease paper.
* Dust working table with flour. Roll out cold Puff Pastry Sheet, dust flour on Puff Pastry Sheet.
* Cut into 4 equal square. Roll each piece gently.
* Put Sausage in the center, use a knife to cut the edges several lines until the end both side.
* Sprinkle Cheddar Cheese and fold puff pastry sheet over each other on top of sausage until the end.
* Transfer to a baking pan, 1 tray place about 4 puff.
* Brush with egg wash 2 - 3 times. Sprinkle with Sesame seeds.
* Pre-heated oven 200c, bake 30 minutes. Let last 10 minutes brush with egg wash again, so as the puff will turn to golden brown.

Can make without cheese or

with cheese, cheese can sprinkle inside or on top of puff pastry after fold

These are without cheese, yummy!

Molten Lava Chocolate Cake

2017-06-19T20:59:00.006-07:00

18.06.2017 - This is a Delicious, Perfect, Romantic, Sexy, Beautiful and a Simple cake to make for loved one's. It just took me a very short time to prepared them. You can double the recipe to have more servings. This recipe yield 4 ramekin cups but i only managed 3 with my 3/4" round pan.

So Delicious!!!

MOLTEN LAVA CHOCOLATE CAKE

INGREDIENTS

· 175g Dark chocolate, melted and cooled

· 2 Eggs, lightly beaten

· 25g Unsalted butter

· 25g Fine sugar

· 25g APF

· 1 tsp Vanilla extract

· a pinch of salt

METHOD

1. Preheat oven to 200c. Get ready and grease bottom and side of 4 small ramekin cups, i used 3/4" x 3.

2. Beat butter and sugar together till light and fluffy.

3. Add the beaten eggs gradually, beating all the time, then add the vanilla extract and salt, mix well. Sieve in the flour, fold well with a rubber spatula followed by the melted chocolate, fold well again.

4. Divide among cups into half cup/pan.

5. Bake for 8-10, i bake up to 13 mins. ( Baking time is depends on the thickness of your batter filled in the pan/cup. Pls check the runny batter consistency after 10 minutes baked, if it is still wobbly in the center and just set on the edge, stop baking. mine exactly 13 minutes. Pls note that the runny batter will continue cook inside when it removed from oven, so do not over baked the cake or it will turn into chocolate cake. When cake is cooled, the runny batter will become thicken. ) Serve warm with whipped cream or ice-cream or just plain.

hmmmm...YUMMY!!

Light Cheddar Cheesecake (IV)

2017-06-17T20:05:00.001-07:00

This is my no.4 Light Cheddar Cheesecake. So far each with different temperature tested. All tasted just the same with the same recipe but slightly different in texture.

The most airy and cottony ones goes to light cheddar cheesecake no.2. The rest of no.1, no3 and no.4 is light, texture like sponge cake almost to cottony, but well, i am very happy with 4 of them. All considered successful.

For this no.4 Light Cheddar Cheesecake, the temperature i followed Japanaese Cotton Cheesecake temperature at 200c 20mins, 160c for 40mins and 30mins off oven, 10mins 130c. The cake has no cracks. texture spongy, taste delicious.

LIGHT CHEDDAR CHEESECAKE
6 slices of kraft cheddar cheese
100ml fresh milk
100g unsalted butter
6 egg yolks (large)
6 egg whites (large), cold from fridge
100g caster sugar
100g cake flour

Method:-

1. Line square pan with parchment paper, cover double aluminium foil around pan, set aside.

2. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula / balloon whisk to stir until melt ( where u will see lumps ), melting the cheese might take a little while, so be patience. After all melted, add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.

3. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well. Sift in the cake flour to mixture. ( You will get a very thick batter after flour mixed in and with lots of cheese lumps, sift the batter to get rid of all lumps before mix in egg white )

4. Preheat the oven to 180C with a water bath. ( pls see the above temperature i used to bake this cake not used one temperature )

6. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks. Use a whisk, mix 1/3 of egg white into cheese mixture, mix to combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well. Pour the batter into the prepared pan and smooth out the surface. 9" x 9".

8. Bake the cake in the oven at 150c for 60 minutes in lower rack or till the tester comes out clean.

9. Let cake sit inside the oven for 5mins with oven door ajour. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

YUMMY at least i satisfied my brunei cheesecake craving

Chicken Luncheon Meat Fried Rice

2017-06-17T19:39:00.000-07:00

CHICKEN LUNCHEON MEAT FRIED RICE

INGREDIENTS

1 cup cooked white rice

1/2 canned chicken luncheon meat ( cut into cubes )

1/2 an onion dice

2 cloves of chopped garlic

1 egg

chopped spring onion

SEASONING TO TASTE

light soya sauce

salt

pepper

METHOD
* Heat wok add 1/2 cup cooking oil, stirfried meat until slightly crispy outside.
* Add in onion and garlic, sauteed until aromatic add in 1 egg and cooked white rice.
* Mix well, and add in seasoning to taste. Stirfried and until all combine and aromatic.
* Garnish with chopped spring onion, served hot.

Butter Milk Buns

2017-06-17T18:30:00.000-07:00

When I google Butter Milk Buns, google will show all kinds of different type of round buttermilk buns with butter milk coating. My childhood Butter Milk Buns in Sabah doesn't look anything like that. The only correct search google recognize is when i type " Sarawak Butter Milk Buns" it will appear exactly what im looking for.

Sarawak Butter Milk Buns is exactly the Sabah type of Butter Milk Buns, don't forget to mention the Brunei Butter Milk Buns too looks, shape and taste the same either round or oblong shape. So basically i found that these 3 countries have the same buns, taste, look and shape. Probably i should called them the Borneo Butter Milk Buns instead of Sarawak Butter Milk Buns ...hehehe...

These buns are so good, I could really finish the whole batch in one time! too yummy! I have been making countless times, so far so good. i used the same recipe http://amirahwaznahku.blogspot.co.id/2013/11/butter-milk-buns.html

I only changes i have made was the rising time, i reduced the total rising duration of 2 hours to just 30 minutes for the whole rising process!! can you imagine how much time i have save and it works just fined. I divided the dough to 7 portion oblong shape, fill and shape. Rest for another 25-30 minutes before bake. Bake at 180c 35 minutes until golden brown.

so darn good!! yummmmmmm

Coconut Sweet Buns

2017-06-17T00:03:00.001-07:00

Afternoon tea must have this buns. Oh..yeah! yummy! Every piece just reminded me my childhood days, mom love to buy this for me, i just love the sweetness of the coconut. Every bite is magic in my mouth.

COCONUT SWEET BUNS

INGREDIENTS

500g Bread Flour

100g sugar

5g salt

11g yeast

30g melted butter or oil

1 whole egg

220g water

1 egg wash

COCONUT FILLING ( for 9 pcs )
125g freshly grated coconut
70g caster sugar
30g butter,softened
30g egg, lightly beaten
* Mix eveything in a bowl, set aside.

METHOD

* In a mixing bowl, mix all ingredients together. Beat to 7 minutes until a smooth dough.

* Transfer dough on working table, dust with flour, knead for a while.

* Cover dough with a towel, let it rise in double, around 30 minutes.

* Any extra dough, can freeze in airtight container with a cling wrap.

* Take a portion of dough, round out 9 pcs of buns. Take 1 round dough flatten it, put coconut filling in the center, seal edges pinch tightly. Flatten with a rolling pin to oblong shape, make 3 or 4 cuts at the folded end but do not cut right through to the end, use hand to pull it longer, twist dough pinch to seal the end.

* Place buns on flour dusted pan. Let rise for 15 mins until double.

* When ready, brush with egg wash.

* Bake pre-heated 190c for 25 minutes or until golden brown.

these smell so so good when its out from the oven!! aahh...the kitchen smell fantastic

Kentang Tempe Belado / Potato Tempe Belado Ala Amirah

2017-06-16T17:58:00.001-07:00

My version of Kentang Tempe Belado with added daun kemangi! ahh....so delicious! i just love eating daun kemangi, such a delicious herbs.

KENTANG TEMPE BELADO ALA AMIRAH

INGREDIENT

4 medium potato

1pkt Tempe

handful daun Kemangi

( FINELY BLEND WITH FOOD PROCESSOR )

Handful chili keriting

4 large Shallots

2 large Garlic Cloves

2 Daun Salam

SEASONING

Salt, Sugar and Chicken Granules to taste

METHOD

* Clean and cut potato into cubes. Cut tempe to thin and smaller pieces. Clean kemangi leafs and set aside.

* In a wok, heat 5cups of oil, deepfried cubes potatoes & tempe until golden brown dish up.

* Heat wok, add 5tbsp cooking oil. Add in blended sambal ingredients mix well, sauteed until aromatic, add in daun salam and season to taste. Add in fried potatoes and tempe to sambal and mix well. taste and season again to taste. lastly, add in daun kemangi mix well and dish up.

* Served hot with warm rice.

HongKong Paper Wrapped Cupcakes

2017-06-16T17:34:00.003-07:00

19.12.2016 - HongKong Paper Wrapped Cupcake is also one of my childhood favourite. Kids just love this cake and so as me! i can eat 3 to 4 in one go! hehe...

Today i share with you the recipe taste exactly the same from bakery, little shrink once cool but still perfect, no cracks, its so aromatic, light and airy, so delicately soft, full of eggy goodness and yummy sponge cake.

However, i used square paper cup to bake this batch because i couldn't find the flower metal cups especially for this cake. Hope someday could get some for this so as my HongKong Paper Cupcake looks more like the original ones.

Lucky me, using square paper cups work too!! Look at the sponge, its so so soft and delicious, melt in your mouth. Yummy!

HONGKONG PAPER WRAPPED CUPCAKES

INGREDIENTS

( 7 square cupcakes )

3 large egg whites

65g icing sugar

3 large egg yolks

1 whole egg

50g corn oil

65g cake flour

1/2tsp baking powder

1tsp vanilla

METHOD

* Whisk egg whites and icing sugar until stiff peak.

* Mix egg yolks + 1 whole egg and oil into a bowl, whisk until light with a balloon whisk.

* Sift in flour mix well until combine.

* Add in meringue into batter.

* Line paper cups, pour in cups equally. ( if you metal mould, line with grease paper, fill batter into piping bag fill each cups )

* Bake 170c, 35 minutes or until cook.

* Remove cakes from oven, ( invert cake from mould ) cool on wire rack.

Look at this batch, all perfectly cooked, soft and airy like cotton candy! Delicious sponge cake!

Sweet & Sour Chicken Fillets

2017-06-16T16:56:00.001-07:00

I wont get bore eating this with a lot of rice, who will? this is too delicious! I will show you how to get a soft and tender chicken bites after it was fried.

SWEET & SOUR CHICKEN FILLETS
INGREDIENTS:-
2 chicken breast boneless and skinless (cut into bite-size cubes)
Half green bell pepper (seeds removed and cut into squares)
1 red chili ( cut into squares )
1 tomato ( cut into squares )
1 half big onion ( cut into squares )
2 cloves garlic (finely chopped)
2-3 slices of fresh pineapple
Oil for frying

MARINATE CHICKEN:
pinch of salt, pepper
1 egg white

COATING
5tbsp or more for coating

SWEET & SOUR SAUCE
1/4cup tomato ketchup
1/2tsp Lea and Perrins Worcestershire sauce
1tbsp Vinegar to taste
2tbsp sugar to taste
dash of salt to taste
1tbsp oyster sauce
1tsp light soya sauce
4tbsp water
1tbsp corn starch

METHOD
* Cut chicken breast horizontally 3 layers or 2 layers thinly. Tenderize chicken with a meat hammer lightly. ( This way you will get a very tender chicken meat after fried )
* Cut chicken meat into bite-size cubes and marinate for 30 minutes.
* Coat chicken, deepfried chicken in hot oil medium fire until golden brown and dish up, set aside.
* Mix in sweet and sour sauce in a small bowl with water and cornstarch, set aside.
* Heat wok, add cooking oil add garlic and onion. Sauteed until aromatic. Add in green bell peppers, red chili, tomato and pineapple mix well
* Stir-fry until fragrance. Add in sweet and sour sauce bring boil and thicken, add in chicken cubes. stir and mix well until all chicken coated with sauce evenly.
* Dish up and serve immediately with steamed white rice.
* Yummy!!

Yummo!!