Saturday, September 29, 2012

Peanut Butter Fudge

Now, here's the inspiration of my recent Margarita & Bloody Martini snow skin mooncakes.....homemade peanut butter fudge. This is my first attempt and it has given me such a wonderful experience. Bravo ! To make it short, here's what I did.

Ingredients :
250gm   butter, chopped
250gm   creamy peanut butter
1 tspn   vanilla essence
a pinch of salt
4 cups  icing sugar

Method :
(1) place butter, vanilla essence, salt & peanut butter into a sauce pan and let to simmer till everything melted.
(2) add in icing sugar once the hot mixture has completely melted, stir continuously till the mixture became heavy thick paste.
(3) now, press the thick paste to a 7 or 8" tray lined with grease proof paper & leave to cool at room temperature.
(4) then keep refrigerated for an hour or till set before slicing it.
TA...DA.... here's my peanut butter fudge ready within 2.5 hours time.

Oh my, it's perfect for me cause I have really sweet tooth. I can take a few of these at one shot. I still have half portion of it in my refrigerator after using the other half on my mooncakes. Will try to make good use of the remaining fudge for sure. So, stay tune for more guys. Have fun !

Margarita & Bloody Martini Snow Skin Mooncake With Fudge


Guess what ! We are going to celebrate Mid-Autumn Festival on this coming Sunday.  Can you imagine how time flies? Phewwww..... I'm really glad that I still manage to make some mooncakes for my family this year. By the way, we are going to attend hubby's niece wedding dinner this weekend so not much celebration to be made. For this year mooncake surprises, I came up something between the west meets the east. The whole thing came up isntantly when half way reading the peanut butter fudge recipe a few days back. And the pictures kept on playing on my head. I knew I got to make it happen......and ta...da....

Here's what I did.
Ingredients for Margarita Dough :
(A)
300gm   koh fun (cooked glutinous rice flour)
160gm   icing sugar
90gm   shortening

(B)
200ml   cold soft drinks (100Plus/7up/Soda)
200ml   mixture of  40ml~  lemon juice (from 2 lemon) + 3 TB Vodka + cold water
2 lemon zest
1 lime zest

For Filling : around 900gm red bean paste.

Method :
(1) combine ingredients (A) and rub till well mixed.
(2) stir in ingredients (B) till soft dough is formed and knead till smooth.
(3) leave to rest for 30 mins then divide into 38-40gm each for mini round size mooncake & 35gm for square.
(4) wrap fillings with snow skin dough, coat with koh fun flour then stamp with mooncake mould.

Ingredients for Bloody Martini :
(A)
300gm  koh fun
160ml   icing sugar
90gm    shortening

(B)
200ml  cold soft drinks
200ml   mixture of  3 TB black grapes puree + 3 TB  Vodka + cold water (add in plum/strawberry puree if possible)

Method :  Refer as the above. For Filling : exactly 1 kg mung bean paste.

For peanut butter fudge fillings :  10gm  peanut butter fudge wrap with 30gm red bean paste.
For pandan mung bean paste  :   40gm  pandan mung bean paste (duoyung) with roasted seeds.

Olala......can you imagine the taste of both my babies! The combination is simply amazing. Never had I thought of such wonderful creation especially the Margarita flavour......is my top favourite. Mine is actually a lighter version. Other than that the peanut butter fudge is a bonus. You should try it out someday and let me know! Since time is limited, I only used store bought mung bean paste which I love very much. For those lotus paste lover just change the recipe as desired. No problem at all. And stay tune for my upcoming peanut butter fudge recipe guys.
*
At the same time, I'm here wishing you all a very Happy Mooncake Festival. Enjoy & have a sweet & fabulous time.
*
I'm sending this to Suresh @ Muhibbah Malaysian Monday.

Wednesday, September 26, 2012

Cheese Pastry With Mayo Tuna Spread


Recently, I always looking forward to the weekend so that I can spend some time making myself some really delicious bake smoky hot from my oven. Gosh, you have no idea how much I missed my oven. haha.... I wanna to hug & give it a real big kiss every weekend. After the preparation of dinner on last Saturday, I still have time to make myself a batch of quickie baked. Yeap, I made these scrumptious savoury pastry with canned tuna spread just like the bread I made a few weeks back. It was an easy & quick recipe which is perfect for anytime.

And here's what I did.
Ingredients for dough :
(A)
300gm  all purpose flour
3 TB  sugar
1/4 tspn  salt
2 tspn  baking powder

(B)
100gm   shredded cheddar cheese

(C)
100ml   milk
100ml  corn oil
1 tspn  vanilla essence

*egg glaze : 1 yolk + 1/2 TB milk
*filling  :  1 tin canned tuna mixed with mayonnaise

Method :
(1) combine ingredients (A) into a big bowl, mix well.
(2) rub in ingredient (B) till well combined.
(3) stir in ingredients (C) to form a soft dough and then knead to smooth.
(4) immediately roll dough out flat about 10x10" size and then divide into 9 equal square pastry sheet.
(5) place in filling and brush every corner with egg glaze and fold dough over to keep the fillings nicely cover.
(6) next, brush the top pastry with egg glaze and sprinkle either some sesame seeds or ground hazelnut.
(7) finally bake at preheated oven 185-195'C for about 15 mins or till nicely brown.


See what I mean ? These homemade savory pastry looks as marvelous as from a 5 stars restaurant & quick to prepare too. So, I ended up taking these as my dinner instead of the masak merah fish. haha..... Honestly, it is really delicious. Hope you guys will love it too. Enjoy !

Monday, September 24, 2012

Masak Merah With Dory

Life has been pretty hectic and lately I seldom have time to go to the wet market to get fresh seafood. Luckily that my children has no complaint about the frozen fish  ha.... They certainly enjoy steamed fresh fishes a lot but when there isn't any to choose from......mmm....frozen white fish fillet still working good. And here's  what I've made for them on last Saturday.

Ingredients :
500gm   dory fish fillet, cut small
1 egg white
salt & pepper
1-1/2 cup  tapioca flour, for coating

Ingredients for Masak Merah :
1 large onion, sliced
1 tomato, cut into wedges
1 small  cinnamon stick (optional)
1 star anise
2 cloves
2 cardamom pod
1/2 cup  tomato sauce
3/4 cup   coconut milk (3/4 cup water + 4 tbsp coconut powder)
1 tbsp  sugar
salt to taste

Blended Paste
5 shallots
5 gloves garlic
1 inch  ginger
5 red chilies
5 dried chilies, soaked

Method :
(1) marinade fish fillet with salt & pepper and egg white, then coat with tapioca flour and fry till crispy brown.
(2) heat enough cooking oil and saute cinnamon stick, star anise, cardamom pod & cloves till fragrant.
(3) stir in blended paste & onion let to simmer till turned dark red colour, then stir in the remaining ingredients  and let to cook till thick.
(4) finally, serve fried crispy fish fillet with masak merah sauce along with rice or noodle.

Masak merah (thick red sauce) is another unique Malay cooking other than masak lemak (thick coconut gravy) version but very seldom they used it in making fish. If you're using meat on this recipe, you need to deep fried the meat till crispy brown and then braise them together with the gravy till the sauce thickened. Sounds like another tasty good recipe, right ! ha.... However, hope you guys will have a great Monday.
*
I'm sending this to Suresh @ Muhibbah Malaysian Monday.

Monday, September 17, 2012

Lebanese Sweet Nuts Bread


Lebanese cuisine is another challenging work. Honestly, I have yet had time to really go into it but one major ingredient that already stuck into my brain since long ago. The famous tahini paste ! Tahini is often used in making dipping sauce and also many other middle east cooking. It is made mainly by ground sesame seeds blend together with olive oil. I love sesame seeds a lot cause it has such unique aroma that is simply irresistible. However, I have tried to make my own tahini but too bad lack of sesame powder and for a twist I decided to use mixed ground nuts & seeds on this recipe. And here's what I did.

Ingredients for dough :
1 tspn yeast
120ml water
200gm all purpose flour
2 tspn sugar
1 TB oil

Ingredients for Mixed nuts filling :
4 TB ground roasted peanut
4 TB ground roasted hazelnut
2 TB ground roasted white or black sesame
2 tspn cinnamon powder
1 tbsp lemon zest
3/4 cup olive oil
(combine all ingredient and blend to form paste)

Method :
(1) combine yeast, water and sugar together, leave to rest for 5 mins.
(2) stir in flour to form a soft dough and knead untill smooth.
(3) keep the dough cover and leave to rest for 2-3 hours to rise.
(4) divide dough into 2 portions or 4 portions for smaller sizes.
(5)  roll out flat into rectangle shape and spread on the nuts mixture.
(6)  roll it up like a swiss roll and then again flatten it by rolling pin.
(7) finally, bake at preheated oven 190'C untill brown.

I really enjoy the crispy crust very much. Plus the aroma of mixed nuts & seeds is definitely a double joy. How could you resist to have this with a cup of your favourite coffee ! Yummmm.... Have a great Monday everyone. Enjoy !
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I'm sending this to Wild Yeast @ Yeastspotting & Bake Your Own Bread.

Saturday, September 15, 2012

Asian Herbal Rice Salad @ Nasi Ulam Ber~oat

As mentioned on my previous post, I'm going to post a rice salad recipe here today. Here it is, nasi ulam is one of many famous Malay cuisines originated from northern Malaysia. It also brings the meaning of Asian herbal rice salad. Honestly, I have yet tried it before.....NOT untill today.

Without wasting further I am trying my first batch of rice salad with my previous mushroom oat rice. Of coz, you can also use plain rice or preferably to use unpolished rice (highly recommended).

Ingredients :
2 cups  mushroom oat rice
1 turmeric leaf, thinly sliced
1 cup  basil leaves, thinly sliced
1 cup  mint leaves, thinly sliced
2 ginger flower petal, thinly sliced
1/2 cup   roasted coconut
2 TB  fried onion

Method :

cover the rice with all the thinly sliced herbal leaves & all other ingredients, then mix them up, finally serve with curry or meat rendang and pickled salad

*you can either add more varieties of herbal leaves or reduce some of it according your personal likes.

This is definitely another healthy menu but not such yummy meal for kids. haha.... I'll have to say this rice salad goes just beautifully delish with meat rendang or masak lemak (thick coconut gravy) and also with spicy sweet dark soy sauce chicken.
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I'm sending this to Suresh @ Muhibbah Malaysian Monday.

Friday, September 14, 2012

Mushroom Oat Rice

I personally enjoy rolled oats a lot and I was totally tempted to try this recipe since long ago when I saw it posted on a magazine. I was so attracted to the way how oat is used actually....it seems like a brand new rice menu to me. But for sure, hubby won't like this very much. For him, rice means RICE....so don't try to mess up with it ! haha.....

And here's what I did.
Ingredients : (serve 4-6)
2 cups   rolled oat
1 cup   basmati rice (long grain)
2-1/4 cups  water
1 pkt  white beech mushroom / porcini mushroom
1 TB  sesame oil
1 TB  fried onion oil
2 TB  light soy sauce
a dash of ground pepper

Method :
(1) put together rolled oat, rice & water into rice cooker and then on the switch, leave to cook.
(2) on the other hand, marinade mushroom with soy sauce, pepper and sesame oil.
(3) once the rice oat is ready, stir in mushroom & mix well then off the rice cooker & set aside.

Ta...Da.... here you are.... mushroom oat rice ! It looks so healthy and also a perfect meal for diabetics. Coming next is a wonderful rice salad. So stay tune guys !

Tuesday, September 4, 2012

Awesome Apple Pie

Does it look pretty strange to you..... what kind of apple pie is this you must be wondering ? ha... I am actually totally drool over this strange looking dessert ever since long ago and have finally put everything together to make it work on last weekend. My kids are loving it. It was so easy to prepare by only using very simple ingredients. I was truly amazed by the outcome. Sweet warm & tender apple with amazing tasty hazelnut filling plus fluffy soft sponge topping. What else can I say more!

Now, here's what I did.
Ingredients :
7 large apples, skinned & cored the center
1/2 cup  hazelnut / walnut meal
2 TB brown sugar
1 tspn  cinnamon powder

Ingredients for topping :
(A)
4 egg white
2 TB  sugar
(whisk ingredients till stiffed, set aside)

(B)
4 egg yolk
2 TB  sugar
4 TB  all purpose flour
1 tspn  baking powder
4 TB  corn oil
(beat yolk & sugar till fluffy, stir in flour + baking powder & corn oil till everything well combined & smooth)

To Assemble : fold ingredients (A) into (B) by 3 batches till everything well combined. Do not over mix the batter.

Method :
(1) stir together hazelnut, cinnamon powder & sugar, mix well.
(2) place apples to a 9" baking tray lined with parchment paper, filled apple with hazelnut mixture. Make sure its well stuffed by pressing in the mixture.
(3) finally, bake at preheated oven 210'C for about 10 mins.
(4) now without cooling the baked apples, pour in the top mixture.
(5) and bake at preheated oven at 180'C for about 20-25 mins or till golden brown.

* Please take note of the amount of flour used here is 4 TB instead of 2 TB as written earlier.

The sponge like topping looks super gorgeous. The apples are nicely covered but not fully. Maybe by increasing the topping ingredients to 5 eggs, 5 TB sugar, 5TB flour & 5TB corn oil....will sure help.

I guarantee you this pie will surely brings you smiling faces the whole day. Be happy !
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