Jemput-Jemput pisang

Jemput-jemput pisang (Banana fritters) …. another Malay kueh (Malay snacks) that are popular and evergreen within our community. The original recipe do not use bicarbonate of soda and vanilla essence but these I made included the two ingredients. A recipe that was shared by a friend of mine and the addition of these two ingredients made the fritters fluff up and enhance the taste slightly.

I like both versions so at times I would alternate using the two recipes.

Jemput-Jemput Pisang … Yumss!!

Jemput-Jemput Pisang

1 bunch of ripe bananas (the riper the better)
150 gm sugar (or more depends on your preference)
1 tsp vanilla essence
2 tsp bicarbonate soda (add into the flour)
400 gm plain flour sieved (use less if you like the texture softer)
1 egg (optional)
1 pinch of salt
Cooking oil
Ice cream scoop (optional,, can always use other scoop)

– Mashed bananas.
– Add sugar and salt. Mix thoroughly.
– Add vanilla essence and egg. Mix thoroughly.
– Add flour bit by bit into the mixture till it reaches cake like batter consistency. Set aside for 15 mins.
– Heat oil in a wok or pot for deep frying.
– Scoop the batter using the scoop and fry at medium heat till it fluffs up and golden brown.
– Drain a paper towel and serve hot.


Bol Kentang (Potato Ball in Tomato Soup)

Yesterday was the 3rd day of fasting and our menu for iftar (breaking fast)? It’sΒ Bol Kentang which means potato ball. We pour tomato soup over the potato ball and garnish it with slices of cucumber. I cut down on a few ingredients today. For full dressing, actually the potato ball would be garnish with slices of salad, cucumber and green peas.

This dish is one of my favourite…. hmmm yumms!!

Bol Kentang (this photo is not mine, I actually forgot to take a photo yesterday hahaha…. but this is how our ball kentang looks like. Thanks to google image that I could find something similar)

Bol Kentang

Ingredients for potato ball
2 kg of potato – cut and fried and mashed

Filling for the potato:
100 g of minced meat
1 small garlic
1 slice of ginger

Blend the garlic and ginger together. Over a frying pan, fry the minced meat without using any oil, together with the blended ingredients. Season with a bit of salt and white pepper. Once the meat has cooked and there’s no longer any liquid in the pan, off the fire and leave it aside.

Take a handful of the mashed potato, clump them firmly and then make a whole in the middle to add 1/2 tbsp of the minced meat. Fold the potato over the meat firmly and nicely in a ball shape.

Once all the potato balls are done, dip them in beaten eggs and fry till golden brown.

These are the kentang balls before frying them with beaten eggs.

Ingredients for the soup:
200 g thinly sliced beef

Blended ingredients:
6 big onions
4 garlics
1 inch of ginger
1/2 tsp of white pepper corn
1/2 tsp of black pepper
(Blend all together)

1 big onion – sliced thinly
3-4 tbsp of tomato puree
1 fresh tomato – diced
1/4 cup of Chinese celery – chop
1 inch cinnamon stick
2 pcs of anise star
2-3 tbsp of sweet soy sauce (kicap manis)
1/2 cup of vegetable oil
2-3 liters of water
Salt and sugar to taste

Method for the soup
Heat oil in a big pot. saute the sliced onions together with the cinnamon stick and star anise. Once the onions has browned, add the blended ingredients and sliced beef. Fry for about 10 mins, stir occasionally.

Then add water to the pot. Add tomato puree, diced tomatoes and Chinese celery. Let the soup simmer till meat becomes tender.

After that, add the sweet soy sauce, salt and sugar to taste. Off the fire.

To serve:
Place a potato ball in a bowl, Pour the soup over it and garnish with sliced cucumber, salads, green peas and fried shallots.


Banana and Chocolate Chips Scones

These scones are nice to eat … my youngest daughter definitely love them! In fact, I had to do a re-run just to satisfy her πŸ˜€

Thanks to Bittersweetspicy for the recipe πŸ™‚

The scones before going into the oven

Banana and Chocolate Chips Scones

1 cup self-raising flour
1 1⁄2 tbsp brown sugar
1⁄4 tsp salt
1⁄4 tsp cinnamon powder
3 tbsp or 45g butter, cold
4 tbsp low-fat milk
1⁄2 tsp vanilla essence
1⁄3 cup banana, diced (about half a medium banana)
1/4 cup semi-sweet mini chocolate chips

Preheat oven to 200Β°C .
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, salt and cinnamon powder.
Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
Mix milk and vanilla in a small glass.
Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together.
Add the banana chunks and chocolate chips.
Continue to stir, adding more milk if necessary, just until dough comes together. Do not over mix.
Pat dough into a disk about 1inch thick.
Cut using a cookie cutter and place each piece on baking sheet.
Brush the top with some milk (optional).
Bake for 17-20 minutes, until light gold.
Cool on wire rack or eat warm.

Lotus-shaped pineapple tarts

Lotus-shaped pineapple tarts

I found this recipe in the Net and it took me a year before I finally made up my mind to try it out.

Thank you Bittersweetspicy for sharing πŸ™‚

I love it even though I’m not actually a fan of pineapple tarts …. my hubby, youngest daughter and even my eldest daughter’s friend (who slept over last night) loved it! In fact, the friend asked if she could order from me and I told her if the mood strikes again, when I baked the tarts next time I would give a tub away to her …. told her no need to order cos I don’t take orders.

I’m an amateur baker and I baked when I have the mood … so its really not convenient for me to take orders πŸ˜‰

Since this was my first attempt at making this lotus-shaped tarts, I have to say that I need lots of practice to perfect it. The visual did not look as good but one thing I was satisfied was the taste. The tarts really taste good. This recipe is indeed a keeper!

To view the recipe with visual instructions do click at the original siteΒ here

Lotus-shaped Pineapple Tarts

Ingredients for pastry:

Ingredient A:
400 g butter
2 egg yolk
1 egg white
2 tbsp milk powder
2 tbsp powder sugar
1/2 tsp vanilla essence

600 g plain flour (sifted)
1 packet of instant pineapple filling or you could make your own (the most preferred option since the store bought are usually hard and dry unless you mix them up with fresh pineapple)


Combine and mix thoroughly ingredients A using a spoon.
Add the plain flour and .mix thoroughly till it becomes a soft dough.
Roll dough placed in between a plastic sheet to 1/4 inch thickness. Use a floured 5 or 6 petal flower shaped cookie cutter and cut dough.
Gently press the center of flower-shaped pastry with finger and place the pineapple filling on it.
Using a small scissor, snip the edge of petals and lift it up onto the filling.
Place on a baking tray and bake in preheated oven at 150 degree C for about 30 mins.
Rotate the tray halfway through the baking.

Cool tarts and its ready for storage.

Sugee Cake

I woke up early today and decided to bake the Sugee Cake and bring it to my sister’s abode later in the afternoon.

Sugee Cake

I made 2 batches of it and just hope everyone will love it as I do πŸ™‚

This recipe was shared by a fellow blogger, click here to view the original post on the recipe.

Sugee Cake or Kek Suji (Semolina Cake)

140g cake flour
1 tsp baking powder
100g semolina
1/4 tsp salt
4 eggs
100ml fresh milk
2 tsp vanilla essence
250g butter, at room temperature
175 g sugar
2 tbsp honey
2 tbsp minced almond

– Sift flour and baking powder into a bowl and stir in semolina, minced almond and salt. Mix well.

– Beat eggs, milk and vanilla essence together in a bowl.

– Cream butter, sugar and honey till light and fluffy. Gradually add in the egg mixture, beating constantly. Mix in flour mixture at low speed and stir till well combined.

– Spoon the batter into an 8-inch cake tray lined with baking paper.

– Bake for 45 minutes at 150 deg C or until an inserted cake tester comes out clean.

Cool cake for 15 minutes, then remove it from the mould and leave to cool completely on a wire rack.

Orange Chiffon Cake

Last night after I came back home from attending a talk, I found myself surrounded by lots of leaves (herbs) and other food stuffs ….. all these given by a cousin of my husband as well as some from my mil.

Among the food stuffs, there were 2 bags full of oranges. I think if its not because of the oranges I would not have try the recipe today.

So today, I decided to google for an orange chiffon cake … the idea to do so triggered by a colleague of mine. She had been telling us how good her orange chiffon cake was and since I hesitated to try hers (cos she’s non-muslim and the utensils she uses are most likely not halal-permitted) I decided to try baking on my own.

After reading up a few of the recipes in the Net …. I chose this one

I decided to try it out cos it seemed to be the easiest and from the picture it looks easy as well.

Alhamdulillah …. the cake did turned out well … so super soft and tasty … so good in fact that my eldest daughter could not resist a second helping πŸ™‚

I doubled the portions for the cake and was able to get two cakes. The first portion was eaten up quickly enough within 15 mins after it cooled.

The second portion will be for tea-break later.

Orange Chiffon Cake

Ingredient A:
100 gm cake flour
1 tsp baking powder
1/2 tsp salt
5 egg yolks
30 gm caster sugar
100 ml fresh orange juice, room temperature
80 ml oil
1 tsp orange zest

Ingredient B:
5 egg whites
1/3 tsp cream of tartar
60 gm caster sugar

Preheat oven to 180 degree C.
Sift the cake flour, baking powder and salt together and combine well. Set aside.
In a large mixing bowl, whisk the egg yolks and sugar. Stir in the oil, orange juice and orange zest.
Add the flour mixture in 3 batches.

Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar and mix well. Add the sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

With a spatula, fold-in the beaten egg whites into the batter in 3 batches.
Pour the mixture into the cake pan and bake in the preheated oven for 15 mins. Reduce heat to 160 degree C.

Continue to bake for 20 to 25 mins, or until cooked through. A needle comes out clean when inserted in the middle.

Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.

Note: Do not greased the baking tin.

Brown Sugar Muffin

I saw this recipe over FB ….. the ingredients are few and simple and yet it looks delicious and so today I decided to try the recipe out.

Pouring out the batter

Brown Sugar Muffin

2 cups brown sugar
1 cup of melted butter
2 cups of milk
3 eggs
1 tbsp of vanilla essence
4 cups of flour
1 tbsp baking soda

1 tsp bicarbonate soda
A pinch of salt
1/4 cups of chopped almonds or choc chips (optional)

Preheat oven to 180 degree C.
Grease muffin cups or trays.

In a large bowl, stir the brown sugar and butter together.
Add the milk, egg and vanilla essence. Stir to combine.

Add the flour, baking soda, bicarbonate soda and salt. Mix just until incorporated. Add the almonds and/or chocolate chips.

Pour batter into the muffins cups, 2/3 full.

Baked in the oven for 15-20 minutes till golden brown or until when inserted with a stick into the middle, it comes out clean.

Brown Sugar Muffins …. Ready to be eaten πŸ™‚

source :Β

Oats Cookies

Oats Cookies

I promised my husband that I will baked his favourite Oats Cookies after raya …. and since today is a public holiday, I decided to bake them to surprise him when he comes back from work later in the evening.

Before baking

Here’s the recipe for the Oats Cookies. Instead of adding diced red cherries on top, I substitute it with choc chips.

My youngest daughter already ate a dozen of the cookies πŸ˜‚

Oats Cookies

1 cup of sugar (I reduced about 2 tbsp since I prefer it to be less sweet)
1 cup of soften butter
4 cups of quaker oats
1 cup of minced almonds
3 egg yolks
1 tsp of vanilla essence
Enough red cherries or chocolate chips for decor

1. In a big bowl, mix thoroughly the butter, sugar, egg and vanilla essence. Use a spatula to mix them.
2. Add in the oats and almonds. Mix well.
3. Use your hand to take a bit of the mixture and clump it together into a small round shape.
4. Arrange onto the baking tray and add either small cut red cherries or chocolate chips on top of the cookies.
5. Baked at 180 degree C for about 15-20 minutes or till golden brown.
6. Cool the cookies and keep them in airtight cookie bottle.

Baked Penne ala Busu

With the young guests coming over to the house last Sunday, I decided to cook baked pasta and I chose the pasta “penne” instead of the usual “elbow”.

Alhamdulillah, everyone seems to enjoy the baked penne and the young guests even requested for a second helping πŸ™‚

Baked Penne ala Busu

Then yesterday night, my daughter told me that her all friends had requested for the recipe. So I decided to type it out here so that they can refer anytime they like.

Baked Penne ala Busu

1 pkt of penne – boil with water (sprinkle with a bit of oil), once soften, drain and wash over with cold water. Drain well and put aside.

1 big and small bottle of spaghetti sauce
1 bottle of Tostitos (refer to the pic below)
1 pkt of minced beef
4 garlic – chopped finely
2 big red onion – diced
2 stalks of coriander leaves – chopped finely
5-6 chili padi (bird’s eye chili) – cut into small pieces, more if you like it spicier
1 tbsp of mixed spiced powder
1 1/2 tbsp of sugar
salt to taste
about 2-3 dash of black pepper powder (optional)

Part of the ingredients

1 green capsicum – diced, put into 1 container
1 yellow capsicum – diced, put into 1 container
4 pieces of chicken sausages – sliced, put into 1 container
enough cherry tomatoes – cut into two, put into 1 container
1 pkt of mozzarella cheese

To make the sauce

In a medium size pot, heat up and add a bit of oil to fry the garlic and onion.

Once the garlic and onion has soften (about 3-5 mins of frying), add the spaghetti sauce and Tostitos sauce.

Add about 1-2 cup of water or more depending on how thick you want the sauce to be. Stir and then add the minced meat. Let it simmer for about 5 mins.

Then add in the chilies and coriander leaves, the mixed spiced, sugar and salt to taste. If you like to add the black pepper powder, you may do so as well. Stir well.

Last, add in the sausages and let the sauce simmer for another 10 mins before you off the fire. .

To bake the pasta

Have a baking tin or bakingware ready. Spray a bit of olive oil (optional), add the pasta, the capsicums and the sauce. Mix well.

On top add the cherry tomatoes and then sprinkle the cheese. Bake in the oven for about 10-12 mins at 180 degree celsius.

Serve hot and enjoy! πŸ™‚

Spicy Thai Style Japchae

Spicy Thai Style Japchae

I had a packet of Korean glass noodles (japchae) at home … it has been sitting in the kitchen for months … yeah! months hahaha

Today, I decided to try cooking the Japchae with a twist. I decided to try mixing it with Thai style sauce.

Unfortunately, since this is my first time trying it out, all ingredients are based on estimation. So what I’m typing out here will be just an estimation. For those who wish to try out, you will have to do it at your own preference as well.

Thai Style Japchae

250 g of Korean glass noodles (Japchae) – Boil in hot water till soft, drain and rinse with tap water. Drain and put aside.

Enough prawns,. sliced fishcakes etc (up to your preference). Blanched these before hand. Put aside. (Though I did not use any today, so mine was more of a vegetarian japchae)

1 green capsicum – sliced
1 yellow capsicum – sliced
2 tomatoes – deseed and sliced
1 yellow onion – sliced thinly
2-3 stalks of coriander leaves – chop.

Note: Optional, you can take just a bit of the stalks to add to the sauce later. (This is what I did)

Ingredients for the Thai style Japchae

For the sauce:
half a bowl of dried shrimps (soak in hot water first and once soften, drained)
5-6 garlics
5-6 bird’s eye chillies (more if you like it hotter)
3 pieces of palm sugar (gula melaka)
half cup of big green lime juice
half cup of fish sauce

Pound the dried shrimps, garlics, chilies, coriander stalks and palm sugar. Then add the lime juice and fish sauce.

Alternatively, you can add everything in a blender.

Finally, add all ingredients into the big bowl. Add the glass noodles on top of the other ingredients and pour the sauce over the noodles.

Ready to be serve.

Note: As you mix the Japchae, adjust the taste accordingly if needed.