Maple Dates Muffin

Maple Dates Muffins

There are still a few boxes of dates at home and since I feel like baking something … I decided to bake this Maple Dates Muffin … a recipe I had from Chef Siti’s recipe book.

It’s simple enough to make and I like the taste of it … not so sweet even with the maple syrup. My youngest said “not bad” after first tasting it and then she ends up eating 4 of it hahahaa…. 🙂


Maple Dates Muffin

Ingredient A:
180 g of plain flour
50 g of instant oats
2 tbsp baking powder
50 g corn flour
1/4 tsp of bicarbonate soda
1/4 tsp salt

Ingredient B:
125 g butter
60 g sugar

Ingredient C:
2 eggs

Ingredient D:
100 g maple syrup
225 ml natural plain yogurt

Ingredient E:
80 g diced dates
20 g diced almonds

Method:
– In a mixing bowl, beat Ingredient B till light.
– Gradually add in Ingredient C, beat for about another 4 mins.
– Add in Ingredient A and D … bit by bit and mix well.
– Scoop batter into muffin cups.
– Sprinkle Ingredient E over the top.
– Baked at 180 degree C for 15-20 mins or till muffins are golden brown.

Lamb chop Fiqa

Happy Eidul Adha everyone! This year as usual I spent Eidul Adha at home and this year’s menu are Nasi Harisa, Acar Timun, Lamb chops Fiqa and Suji (for dessert).

Nasi Harisa, Acar timun and Lamb chop Fiqa

Cooking lamb chops Fiqa (Kambing Fiqa) is a first for me. This recipe was originally shared by Mdm Asmah Laili. The original recipe uses chickens but I substitute it to lamb chops instead.

Lamb chop Fiqa

Alhamdulillah the lamb chops Fiqa got the thumbs up from hubby and the children. Hubby said it goes well with the rice 🙂

So this recipe is going into my keeper collection 😉

Lamb chop Fiqa

Ingredients:
1.5 kg of lamb chops (can alsu sub with either chickens or beef)
1 cup of blended onions
1 tbsp of blended ginger
1/2 tbsp of blended garlic

3 tbsp of coriander seeds
2 tbsp of fennel seeds
2 tbsp of cumin seeds

15 red chillies
1 tsp of garam masala
5 small tomatoes – quartered
1 cup of mint leaves
1 cup of coriander leaves
2 pcs of screwpines leaves (tie in a knot)
1 cup of yogurt
15 almonds (blended)
3 cardamon seeds
3 star anise
1 inch of cinnamon stick
3 tbsp of tomato puree
2 red chillies (split halfway only)
2 green chilies (split halfway only)
4 cups of water
enough oil for frying
salt to taste

Method:
– Saute the 15 red chilies with a little oil and then blended with the coriander seeds, fennel seeds and cumin seeds.
– In either a medium or big pot, heat oil and saute the screwpine leaves till fragrant.
– Add in the cardamon seeds, anise stars and cinnamon sticks. Stir for a few minutes before adding the blended onions, ginger and garlic. Fry them till fragrant
– Add in the blended chillies with the spices. Stir and fry for another 10 mins.
– Add in tomatoes, mint leaves, coriander leaves and salt to taste. Stir well.
– Add in the blended almonds and yogurt, red and green chillies and tomato puree. Mix well,
– Add in the lamb chops and water. Stir well and let it simmer till the lamb chops are cooked and tender. Make sure the fire is medium low.
– Once lamb chops are tender and the gravy has thickens slightly, off the fire.
– Serve with either rice or french loaves.

Baked Blueberries Donut

I got this recipe via Facebook, originally posted by Alinah Ali. I decided to try it out since a few months back I had bought a donut mould baking tray. The funny thing is that when I had finished making the batter, and had already poured into the donut mould, I suddenly realised that the tray could not fit into my oven hehee… so I quickly empty the tray and transfer the batter into a different baking tray.

The donut shape tray

Alas, my intention to have perfectly baked donut could not materialised huhu…. Such a pity!

So my donut became regular cupcakes instead 🙂

My “not donut shape” baked donut hahahaa…. nevertheless, we love the taste and texture of it 🙂


Anyway, this is the recipe:

Baked Blueberries Donut

Ingredient A, mix well:
150 g caster sugar (or 2/3 cup)
2 cups of flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda

Ingredient B, mix well:
2 eggs (I used 3)
2 tsp vanilla essence
1 cup of low fat vanilla yogust (I used plain yogurt)

Ingredient C:
500 g blueberries

(I used a mixture of fresh blueberries and raspberries about 60 g in total, I added 2 tbsp of sugar to be coated to the fruits)
I also added a handful of  chocolate chips as requested by my youngest girl 🙂

Method:
– Grease the baking tray with butter (I used olive oil)
– Add ingredients A and B and mix well using a whisk.
– Add in ingredient C and mix well.
– Pour into the baking tray and baked for about 12-15 mins in the oven or till cook at 180 degree C.

Fried Tom Yam Bee Hoon (Vermicelli)

Ok this is a simpler recipe of Fried Tom Yam Bee Hoon … I usually fry this using tom yam paste but inspired by my cousin during the Eid visitation to her house, I decided to try out myself.

Fried Tom Yam Bee Hoon

Alhamdulillah ….It turns out good! …. “sedapp” as claimed by my daughter and her friends 🙂

It is mild in the form of the tom yam flavour compared to if I’m using the tom yam paste itself …. but thanks to the flavour of lemongrass and kaffir lime leaves, you can still taste the likeness of tom yam in it.

Fried Tom Yam Bee oon

Ingredients:
1 packet of bee hoon (soaked till soft)
1 packet of fishcakes – sliced
1 plate of prawns
2 packets of chye sim – cut
1 red capsicum – sliced into matchsticks sizes
1 yellow or green capsicum – sliced into matchsticks sizes
1 tomato – sliced into 6-8
1 onion – sliced thinly
5-6 garlics – minced
3 lemongrass – either cut into small pieces or crushed
4-5 pieces of kaffir lime leaves
5-6 birds-eye chillies – sliced (more if you like it hotter)
1/2 cup of coriander leaves – chopped finely
1 chicken or beef cube (Knorr)
Oyster sauce and salt to taste
2 cups of water
Oif for frying

Method:
– Heat oil in a wok.
– Saute the sliced onions, lemongrass, garlics, birds-eye chilies, kaffir lime leaves and coriander leaves till fragrant.
– Add in water, beef or chicken cube and osyter sauce.
– Let in simmer for a few minutes, then add in salt to taste.
– Stir well and then add in the prawns and fishcakes.
– Mix well and then once the prawns are cooked, add in the chye sim and bee hoon.
– Stir and mix well till bee hoon has soften to your preference.
– Finally add in the capsicums and sliced tomatoes.
– Stir well, off fire and ready to be serve.

Sabsuka Busu

Today we are having young visitors over to our abode. Friends of my eldest and my youngest daughters respectively …. in total about 25 of them. So in their honour, I decided to cook Sabsuka and Bee Hoon Tom Yam.

Below is my version of Sabsuka …. Origin from the Arab country, this dish is tasty and we would usually either accompanied it with white bread or french loaves. Just need to dip it and yummmsss… 🙂

Sabsuka

Sabsuka Busu

Ingredients:
1 kg of minced meat – fry without oil till cooked, put aside
2 onions – thinly sliced
3 onions – diced
5 tomatoes – diced
2 stalks of coriander leaves – chopped
1/2 cup of mint leaves
1 small bottle of tomato sauce (Maggi brand)
1/2 bottle of chili sauce (Maggi brand)
1 medium size can of tomato puree
2 cans of baked beans
4-5 cups of water
1 cup of fried shallots (bawang goreng)
1 packet of mixed vegetables
enough oil for frying
salt and sugar to taste

Note: original recipe requires 3 tbsp of ghee … I omit and just use vegetable oil instead.

Blended ingredients:
12-15 stalks of dried chillies
6 garlics
2 inch ginger
4 onions
1 tsp of fennel seeds
2 tbsp of assorted mixed spices (powdered)
2-3 tbsp of black pepper
2 tbsp of white pepper

Method:
– Heat oil in a big pot.
– Saute sliced onions for a few minutes.
– Pour in the blended ingredients, and fry till fragrant.
– Add in tomato puree, tomato sauce and chili sauce. Sitr well and add salt and sugar to taste.
– Add in the minced meat, diced tomatoes, diced onions, baked beans, mixed vegetables and enough water (must not be too watery)
– Let it boil and simmer with a medium fire.
– Finally, add in coriander and mint leaves. Stir and add in the fried shallots (bawang goreng).
– Stir well and after 3-5 minutes, off fire.

To serve:
Option One: Scoop the Sabsuka on a dish bowl and serve with bread/french loaves.
Option Two: Scoope the Sabsuka on a baking dish, add a few eggs on top and baked in the over for about 8-10 mins before serving with bread/french loaves.

Enjoy! 🙂

Apple Pie Masayu


Finally the baking mood strikes after a long hiatus and today I was in the mood to bake Apple Pie 🙂

This recipe was shared by a friend of mine and this is the first time I’m trying out her recipe but I did not use brown sugar since it was not available at home and so I replace it with red sugar instead and I did not make it in a 9-inch pie pan but into 4 small pie pan and 1 rectangular pie dish. Also the original recipe used kuih lapis powder, since again I do not have it, I substitute it with mixed spices powder instead.

Apple Pie Masayu

Ingredients:

For the crust (makes two 9-inch pie crusts)

260 gm plain flour
1/2 tsp salt
225 gm butter, chilled and cut into cubes
1/2 cup of cold water (I used about 1/4 only)

Method:
– Combine flour and salt in a mixing bowl. Rub in the butter until the mixture becomes coarse bread crumbs.
– Stir in the cold, a little at a time, kneading it until the crust mixture forms a ball.
– Wrap dough in plastic wrap and refrigerate for 1 hour in the freezer.
– Sprinkle flour onto rolling surface. Roll dough out, then divide in half.
– Roll each half to fit a 9-inch pie pan. Place crust in pie plate, pressing evenly into the bottom and sides.

Filling:
8 apples peeled and sliced – (I used 6 apples)
Lemon juice from 1 lemon
1 tbsp white sugar
1 cup of brown sugar
2 heaped tbsp flour
1/2 tsp cinnamon powder or mixed spice powder
2 tbsp butter
1 egg yolk
1 tbsp milk

Method:
– In a large bowl, toss the sliced apples with lemon juice.
– Combine sugars, flour, cinnamon or mix spice powder. Add to the apples and toss well to coat.
– Fill pastry lined 9-inch pie pan with apple mixture.
– Drop blobs of butter and place second crust on top of the filling, cut slits on top of crust to vent. Seal the edges of the crust with a fork or by hand.
– In a small bowl, beat the egg yolk and milk. Brush the mixture over the top crust.
– Bake at 200 degree C for 15 mins. Reduce heat to 180 degree C and bake for about 40-45 mins or until crust is golden brown and filling is bubbly,
– Cool for an hour before serving.

Kicap ayam tomato

This is my late mom’s recipe…. ‘Kicap ayam tomato’ = ‘Chicken in tomato and black soya sauce’.

Kicap Ayam Tomato

 

Today’s version I substitute the tomato puree with tomato sauce instead. I was too lazy to go down to the shop to buy the tomato puree. So the gravy did not thicken as it should be, nevertheless it tasted good and that’s what matters most 🙂

Also a few days ago, I was very happy to know that my 3rd nephew has learnt to cook this dish using this very recipe. It’s very heart warming to know that my late mother’s legacy in the area of cooking is alive and kicking in the younger generation. Obviously now we all can see that my 3rd nephew has quite a talent in the kitchen as well as housekeeping …. hahaha in fact I would say that he will surpass all of us soon or maybe has already done so 😉
I hope the nieces and perhaps one day my own girls will accomplish what he has done as well 🙂

this photo showed the dish cooked by my 3rd nephew 🙂

 

Ingredients:
1 whole chicken – cut into 12 parts, cut away the skin and fats, wash clean and put aside.
4 potatoes (or more) – cut into wedges
cinnamon – 2 cm
star anise – 2 pcs
1 small can of tomato puree or enough tomato sauce.
black soya sauce – 1 cup or slightly more
enough water to cover the chicken
salt to taste

1 green chili – sliced
1 red chili – sliced
2 onion – sliced roundly
1 fresh tomato – quartered or you can use 6-8 cherry tomatoes instead.

Blended ingredients :
3 tbsp. of chili paste
1 tsp of ginger paste

Method:
Fry the blended ingredients together with cinnamon and anise star till fragrant.

Add in the chicken parts and potatoes. Add enough water to cover the chickens. Add in the tomato puree, black soya sauce and let it simmer till chicken and potatoes are cooked.

Then add in the sliced ingredients and salt to taste.

Off the fire once everything are cooked and taste good 🙂

Note: Optional to add su’un (tanghoon) which I like to do so.

The Return of Chocolate Mint Cupcakes

Chocolate Mint Cupcakes!

Oohhh … It’s been sometime since I post anything here…. hahaa thanks to being busy with other stuffs right now 😉

Finally, today I did spent time baking after a loonngg break 😉

Thanks to the order placed by my sister for a wedding ….I re-visit baking Chocolate Mint cupcakes!  The recipe can be found here

The cupcakes all ready within their plastic containers 🙂
A plate just for me … Yeayyy!!! 🙂

Mmmm …. my favourite! I baked extra so that I could enjoy stuffing myself … am not even going to think of all those calories hahahaa 😛

Spicy Fried Bee Hoon

I’ve decided to post this fried bee hoon (rice vermicelli) recipe here for the sake of my daughter. My eldest daughter do refer to this blog once in a while for recipes when she’s in the mood to cook and also reading the other more personal blog of mine. I’m glad my blogs do achieve its main purpose after all! 😊

I woke up 5 am just to do the cooking. Ever since  my eldest daughter requested for home-cooked food for her to bring to work, I have been cooking more often. It’s good in a way cos I am also able to pack for myself too. Tiring but worth it!

For today’s menu, even my husband wanted to pack some (he usually declined when I offered to pack for him.

Spicy Fried Bee Hoon


Spicy Fried Beehoon 

1 pkt of bee hoon – soak overnight
1/2 kg – fresh prawns
3 fishcakes – sliced thinly
1/2 cabbage – sliced thinly (can replace with chye sim also)
2 fresh tomatoes – sliced
1/2 green capsicum – sliced
1/2 yellow or red capsicum – sliced
3 tbsp of taucheo (fermented soya beans) – wash thoroughly to get rid of the saltiness. While washing, do mash them a bit using your fingers. Drained and put aside.
3/4 cup of water
1 cup of veg oil – or slightly more if you like
2 tbsp of sugar
Salt to taste

Blended ingredients:
1 small bowl of dried chilies – soak with hot water
3 big onions
4 garlics
1.5 tbsp of dried prawns

Note : Blend all the ingredients above.

Method:
– Using a big wok, heat 1 cup of oil.  Fry the blended ingredients together with the taucheo. Stir frequently till fragrant (about 15 to 20 mins).

– Then add 2 tbsp of sugar and salt to taste.

– After that, add the 3/4 cup of water. Stir a bit and add prawns and fishcakes. Mix well.

– After 3-5 mins, add cabbages and bee hoon. Mix well.

– When the bee hoon has soften a bit, add the capsicums. Stir and mix well till bee hoon totally soft. Lastly add the tomatoes.

– Off fire and it’s ready to be serve. Optional, can garnish with fried shallot, chives etc.

Thai steamed fish


Thai steamed fish

Preparing the fish:
Seabass – clean and wash, make 2 scoring marks across the fish tummy and add slices of lemongrass inside the fish tummy before steaming the fish for about 8-10 mins.

Note: Make sure the steamer is already boiling before you steam the fish.

Making the sauce:


3 tbsp finely chopped garlic
2-3 chopped bird-eyes chilies
1/4 cup fresh kaffir lime juice
3 tbsp fish sauce
3 tbsp of palm sugar syrup
1/4 cup chopped coriander leaves
1/2 cup warm water


Note: I added the 1/2 cup water cos I like mine slightly soupy so that I can slurp it up.

Method:
Once the fish is cook, pour the sauce over the fish and its ready to be serve with warm rice and stir-fry vegetables to complete the meal😊