It's All About Experiments in The Kitchen and All The Fun Involved

Archive for November, 2010

Celebrating Nostalgic Moments

Good morrow to all! Finally, the school holidays are here and the kiddos are having a jolly good time at home. On the contrary, their mom is not. Within this break is the time where I have to plan for next year’s yearly teaching plan for the form two teachers and still have to go to school for duty. Well, this is some information that many are not aware of. It’s holidays for the school kids but not really for teachers.

Anyway, moving on to something more interesting, let’s talk about food. As I browsed through my recipe folder, deciding on what dessert to prepare for a small farewell party for a colleague in school, I suddenly thought of a simple jelly recipe and this recipe always reminds me of a ‘kenduri’. You see, a ‘kenduri’ (a feast, usually religious and preceded by prayers) is a common thing in the kampung. You don’t really need a concrete reason to hold a ‘kenduri’. It could simply be done as being thankful for a new job offer or part of  ’sending the dua’ ,  remembering the loved ones who have left us. As for me, a ‘kenduri’ means a fun a joyous time for I will always get to sample Mak’s delicious ‘Agar-agar Santan’, as pictured in the photo below. Since I’m not staying with Mak, waiting for a ‘kenduri’ to happen in order to enjoy this jelly would be something ridiculous.  As usual, to satisfy my cravings, I had a few trial and error sessions in the kitchen and I’m so happy to share the recipe with all of you.  Do try and I’m sure you won’t regret it.

‘AGAR-AGAR SANTAN‘

Ingredients:

10g jelly powder

1L of  water

3 screwpine leaves

250g palm sugar (cut into small pieces)

500ml coconut milk ( I used 2 packets of Ayam Brand coconut milk and add 100ml of water)

1 egg

Method:

1. In a large pot, boil the palm sugar, water and screw pine leaves till the sugar dissolve. Strain and let to cool.

2. Next, return the cooled mixture into the pot and put in the jelly powder and let to boil. Don’t forget to stir.

3. Once the jelly powder is dissolved, reduce the heat and pour half of the mixture into a bowl.

4. Then, crack the egg into the coconut milk and beat till well mixed. Pour this mixture into the jelly mixture in the bowl and whisk at the same

time. This is to lower the temperature of the jelly mixture so you won’t end up with scrambled egg jelly.

5. Return the mixture into the remaining jelly mixture in the pot and increase the heat and let it boil.

6. Stir occasionally and the mixture should separate into two parts. To test whether your jelly is ready, pour some into a clear glass. If you are able to see two layersforming, then you are on the right track.

7. Pour into your favourite jelly mould and let to cool. Chill till set.

8. Enjoy your jelly.

 

Category:

Dessert

A teacher teaches, a mechanic …….bakes?

Hiya peeps. Happy Friday morning. Anyway, I have always enjoyed baking and unfortunately (or fortunately, depending on how you see it) have a soft spot for pastry. Of course,  savouring the crumbly and melt in the mouth pastry and soft, creamy filling is my top priority. Baking the pastry on my own always comes second. In dealing with my cravings, I usually get my fix from a bakery in section 14, PJ. Once in a while, I would venture to a ‘secret’ place to have some of its yummy chicken pie. Undeniably, the prices of these mouth-watering babies are not pleasing to the wallet. Fortunately, things got better since I discovered MyResipi.com and the wonderful, exciting world of  food blogs. Since then,  I have been trying to make my favourite pastry products.  Some turned out deliciously well but some did end up in the dustbin!

I share this baking passion with my younger brother. Since he stays with my parents in Padang Jambu, Melaka, we can only put our baking skills into practice whenever I go back to visit them. My baking ingredients have  never failed to be in my checklist of things to bring along. Oh, have I told you that my brother is a mechanic?  Yes, you read it right.  I know, I know. You are thinking that I’m making up stories, aren’t you?  His fingers are meant for heavy-duty work at his workshop but I swear, they are  the same fingers which lovingly co-created the scrumptious treat below. I’ve included the recipe in this entry. Who knows, you (and all the ‘non-mechanics’) might want to give your fingers some exercise.

 

MINI BLUEBERRY CHEESE TARTLETS

For the tartlet casings, you need :

250 unsalted butter

440g flour (sifted)

120g icing sugar

2 egg yolks

1 tsp vanilla essence

Method:

1.  Mix all ingredients into a dough.

2.  Take some dough and fit into your tart mould and trim the edges using a knife. Prick the middle of your dough using a fork.

3.  Preheat your oven at 175C ( for my oven, it usually bake at 160C) and bake your tart casings for 15-20 minutes. Make sure not to    overbake for you are going to bake your tartlets one for time after you have put the filling.

4.  Once baked, let to cool.

For the blueberry cheese filling :

125g cream cheese

2/3 cups icing sugar

1 egg (Grade C)

1/4 cup whipping cream

1/2 tsp vanilla essence

enough blueberry filling

Method:

1.  Using a balloon whisk, beat cream cheese and sugar till well-mixed.

2.  Put in the vanilla essence, egg  and whipping cream. Continue beating till the mixture is creamy.

3.  Spoon into your tartlet casings and top with blueberry filling.

4.  Bake at 160C for 15-20 minutes.

Category:

Pies and Pastry

Manisnya Air Tangan Bonda

Salam pagi Rabu! Bagaimana anda menghabiskan cuti hujung minggu? Saya mengambil peluang bercuti dengan keluarga di kampung. Kali ini, saya pulang dengan anak-anak dan adik perempuan bongsu saya menjadi pemandu. Pasti ada yang tertanya mengapa peminat nombor satu saya (semestinya Encik KHz) tidak turut serta. Beliau sedang dalam proses menyusun semula buku-buku yang bertaburan di atas lantai bilik kami ke perpustakaan di tingkat atas kediaman keluarga. Beliau merasakan cuti selama tiga hari ini dapat dimanfaatkan untuk mengemaskan buku-buku yang benilai ratusan buah itu!

Kami bergerak ke Melaka pada pagi Jumaat. Anak-anak saya, terutamanya anak perempuan saya, Halimatus, memang sentiasa menunggu peluang untuk keluar bersama-sama Cik Ein mereka kerana mereka akan pastikan Cik Ein mereka berhenti di stesen rehat (RnR) di Seremban supaya mereka dapat makan di situ. Saya memang bertuah kerana sebagai kakak sulung, saya mempunyai adik-adik yang sentiasa bermurah hati memberi pertolongan ketika saya memerlukan.

Sebelum bertolak, saya sudah terlebih dahulu menelefon Mak dan meminta beliau memasakkan nasi lemak untuk kami semua. Anak lelaki saya, Firdaus adalah peminat nombor satu nasi lemak dibungkus dengan daun pisang jadi Mak telah juga menyediakan beberapa helai daun pisang untuk diletakkan sebagai alas pinggan, khas untuk Firdaus! Alhamdulillah, dengan izinNya, perjalanan kami lancar dan saya sungguh puas hati dapat merasa nasi lemak Mak yang sangat lazat itu.

Keesokan harinya, setiap kali pulang ke kampung, saya akan mengajak Mak ke pasar. Kali ini, Cik Ein telah memilih siput sedut untuk dimasak sebagai hidangan tengahari kami. Resepi ini sungguh istimewa kerana iannya membangkitkan nostalgia zaman kanak-kanak kami keran resepi ini diolah sendiri oleh Mak kerana kami adik-beradik kurang gemar dengan hidangan siput sedut dimasak lemak kuning dengan batang keladi. Cubalah resepi ini dan pastikan anda makan bersama-sama adik-beradik yang lain kerana irama siput disedut secara beramai-ramai adalah paling meriah untuk saya!

SIPUT SEDUT MASAK PEDAS ALA CIK SALMAH

Bahan (A) :
1 kg siput sedut (dibuang hujungnya yang tirus dan dibersihkan hingga hilang semua lumpur)
5 ulas bawang merah
5 ulas bawang putih
1 inci halia
5 biji cili api

Bahan (B) :
2 sudu besar sos cili
2 sudu besar kicap manis
1 sudu besar tepung jagung
2 cawan air

Cara-cara
1.  Panaskan sedikit minyak di dalam kuali besar dan tumis Bahan A hingga garing dan wangi.
2.  Masukkan siput dan kacau rata.
3.  Bancuh Bahan B dan masukkan ke dalam kuali. Kacau rata dan biar mendidih selama 10 minit.
4.  Hidangkan.

Category:

Kitchen Stories

Another Trial and Error Story

Good morning peeps. Finally, Blogger has returned to its normal self. I was trying very hard to update my entry yesterday but to no avail.

I want to share a recipe which was done some time last week. You see, I was invited to an engagement ceremony of a distant cousin. The story was, this relative of mine held a wedding reception for his son the week before. Due to my father’s health condition, he couldn’t make it to the ceremony. As a result, I was assigned to go to this uncle’s house and of course, brought something to compensate for the absence. In other words, representing my father and in fact, the whole clan back in Melaka. The meeting was short but it ended up with another invitation. This time, the daughter was getting engaged.


I’m familiar with the host but what I found uneasy was, I haven’t met his other relatives for a very, very long time. I was pretty sure that they won’t really recognise me. You know, a kind of uneasy feeling being around people you don’t really know. Due to this fact, I felt that I shouldn’t be arriving empty handed. Anyway, to cut a long story short, the recipe below was attempted. I could simply say that it was just like killing two birds with one stone. Pleasing the relatives and finishing the Nutella stock. I beg your pardon? The taste? Soft and moist with a rich, nutty taste. Give it a try, will you?

Nutella Cupcakes

Ingredients :
125g unsalted butter, at room temperature
125 caster sugar
125 self-raising flour
2 eggs
1/2 tsp soda bicarbonate
2 tsp of vanilla essence
2 tbsp of milk
enough Nutella to use as filling
enough paper casings to line your muffin tin

Method :
  1. Preheat the oven at 150C.
  2. Sift the flour and soda bicarbonate and keep aside.
  3. Cream the butter and sugar.
  4. Gradually, add in the eggs and the the other ingredients and mix well.
  5. Spoon the mixture into your paper casings. Top with some Nutella and spoon the remaining mixture on top.
  6. Bake for 15 to 20 minutes or till golden brown and a skewer inserted into the cupcakes comes out clean.
  7. Leave to cool on a wire rack.
  8. Serve.

Category:

Kitchen Stories

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