It is a common fact that recipes are mainly guidelines and one is always free to adapt (and many call it improvisation) in order to cater for one’s liking. I’m always keen on adapting existing recipes and fortunately, most of the time, my adaptation produced satisfactory outcomes. However, disasters do happen in the kitchen. What I thought as an act of rescuing turned out to be demolishing.
When it comes to baking, do adhere to the ingredients stated. There’s a valid reason why the recipe is called ‘The Red Velvet Cupcakes’. It means, the product should be red. Well, what else should I do when I realised that I’d no red food colouring when I’d already whipped up the batter? I couldn’t simply throw it away, could I? Although deep down, I knew I simply could, I just didn’t have the heart to do so. Trying to be bold (and blaming myself for not checking the larder at the first place), I poured yellow food colouring into my batter and what did I get? Instead of having it in a golden and shimmering shade, I ended up with a bowl of mustard yellow batter! Well, it’s too late to turn back so I went on and baked my cupcakes. As expected, they certainly did not look good to my eyes. Blog-hopping to the rescue and I was very happy to be able to disguise the look with something more pleasing- both to the sight and pallette too!
Red velvet truffles by citarasawan
- 200g of red velvet cake ( mine was mustard yellow)
- 80g of cream cheese (at room temperature)
- 1/2 tablespoonful of butter
- 2 teaspoonfuls of icing sugar (optional)
- 200g of cooking chocolate (melted)
- hundreds and thousands/ colourful edible beads (I used chopped toasted almond)
- Mash cake pieces till crumbly and keep aside.
- Next, whisk cream cheese, butter and icing sugar till creamy. Add half of this mixture into your crumbled cake and mix well till a soft dough is formed. ( I used all of the cream cheese mixture)
- Shape into balls and arranged on a baking tin lined with wax/ baking paper. Keep in the fridge for at least 3 hours. ( I kept mine in the freezer because I was in a hurry. That’s why you can see the crack on the chocolate coating)
- Then, dip the balls into melted chocolate and take out using a fork and return to the baking tin lined with wax/baking paper. Sprinkle with colourful edible beads or chopped almond.
- Keep aside till the chocolate set.
A simple recipe which is worth a try. I was glad that I did for MR KHz really enjoyed it!
‘MEE GORENG MAMAK’
Source : Selera Ramadhan by Rubiah Suparman
- 500g of yellow noodles
- 200g of prawns ( I used about 10 medium-sized prawns)
- 1 large onion (thinly sliced)
- 3 cloves of garlic (thinly sliced)
- 2 tablespoonfuls of tomato sauce
- 1 tablespoonful of dark soy sauce
- 3 eggs
- 300g of green mustard leaves
- 100g of bean sprouts ( I omitted)
- 1 piece of tofu (deep fried and cut into small squares)
- 3 green chillies (thinly sliced)
- 1 ripe tomato (quartered)
- 2 tablespoonfuls of chilli paste
- cooking oil
- Heat up some cooking oil in a wok. Put in prawns, onion, garlic, green chillies and chilli paste. Stir fry till fragrant and the oil separates from the gravy.
- Next, put in noodles and eggs. Then, pour in soy sauce and tomato sauce. Mix well.
- Then, put in green mustard leaves, fried tofu pieces and tomato. Stir till everything is well-mixed.
- Serve hot.
It is only the 25th day of the month in this brand new year and yet, I can already feel the tiredness of being in the working world. I know that it’s my choice to be a working mom but I bet, it’s okay to let out your feelings once in a while. Anyway, trying my very best to make full use of my time, I’ve decided to share a recipe with all of you, my dear readers.
I received two packets of spices from my friend, who hails from Terengganu. Just like me, she enjoys good food and you can always depend on her on great selection of eating and meeting places. What makes these packets special is, we’ve been friends for at least 19 years and no doubt, it is always food which binds us together. Since it was my first time preparing the dish, I followed the recipe stated on the back of the spice packet. I was very happy that I decided to try cooking the dish. It tasted good and I will definitely cook this dish again. Aha, not to forget, Moktang, if you ever come across this entry, it is specially dedicated to you! (psstttt….don’t forget to get more spice packets for me whenever you’re in Terengganu ya!)
THE TREASURED PACKETS OF SPICES
‘MASAK GULAI BUNGA ROSE’
1 kg of chicken (cut into small pieces)
- 10 shallots
- 3 cloves of garlic
- 1 inch piece of ginger
- 1/2 inch piece of galangal
- 1/2 inch piece of turmeric root
- 8g of Rempah Masak Cap Bunga Rose ( I used 2 teaspoonfuls)
- chilli paste ( I used 2 tablespoonfuls)
- tamarind ( I used 1/2 tablespoonful of Adabi tamarind paste)
- sugar and salt to taste
- coconut milk ( I used a packet of Ayam’s brand coconut cream, about 200ml, diluted with similar amount of water)
- cooking oil ( I used about 5 tablespoonfuls)
- 1 large onion (sliced into rings)
- Firstly, grind shallots, garlic, ginger, galangal and turmeric root finely and add in chilli paste and rempah masak.
- Pour ground ingredients into a big bowl and put in your chicken pieces. Mix well and let to marinate for 15 minutes.
- Next, heat some cooking oil and put in the marinated chicken pieces.
- Stir occasionally and once the chicken is half-cooked, pour in the coconut milk.
- Lower the heat and let to simmer till your chicken pieces are tender.
- Add in tamarind paste, salt and sugar to taste. Scatter the onion rings, stir for another 5 minutes and turn the heat off.
- Serve hot with plain, boiled rice.
- Isn’t friendship a glorious thing ?