Kek Kukus Lapis Vitagen (Vitagen Steamed Layered Cake)

Gawd! A year passed since the last time I made any cake. Even felt that my hand was too stiff to even sieve the flour. But yes! The end result was not disappointing.  And it’s all gone in two days.  Thank you Kak Lynn for giving me the expression that it was delicious (not to mention that half of the cake is consumed by you!  And stop pointing that finger telling that I’m responsible for the reason that you have to change your wardrobe to one size bigger!)

            I remembered that Layered Cake is one of the popular desserts during Hari Raya.  Yes, sold that a lot during raya.  But with too many demands I could not possibly doing it and cater for all, thus I’m sharing this recipe so that you guys can make one, or lots of them and save a lot of your cash (but not the time though).

Ingredients
1.   500gm butter
2.   250gm castor sugar
3.   10 eggs
4.   150 ml plain yoghurt
5.   300 gm flour sift together with
6.   2 teasp baking powder
7.   30gm milk powder
8.   150ml vitagen (apple flavour)
9.   150ml vitagen (grape flavour
10. few drops of green colouring
11. few drops of purple colouring

Here is how

1.   Cream butter and sugar until creamy

2.   Add eggs one by one, beat well after each
      addition
3.    Fold in sifted flour and baking powder
4.   Add in milk powder
5.     Add in yoghurt
6.     Divide mixture into two portions
7.     Add Apple Vitagen and green colouring and 
      Grape Vitagen and purple colouring on the 
      other
8.     Grease the base of cake tin.  I used 7 inches 
      cake tin ( you can also use 8 but the cake will 
      be slightly shorter)
9.     Spread a thing layer of purple mixture and 
      steam for about 7 minutes
10.  Add another thin layer of green mixture and 
      steam for about another 7 minutes.
11.  Repeat the process until all the mixtures are used up

Note : If you’re not sure on how much to steam for each layer, you can use a measuring cup.  Pour about 125 – 150 ml for each layer.  I made mine double of that measuring cup guide, that is why when you look at the picture at the bottom, each layer is quite thick.  Remember, the thicker the layer goes, the cooking time to steam needs to be increased. Also make sure you check that the layer is already cooked before pouring the next layer. The flavours can be changed to your liking too!

CNY Fever!

Oh, memang fever! Sebab terlalu banyak main mercun then terlalu banyak makan mandarin oranges.  Yeah, talking about oranges, had a lot here in the fridge.  Ada yang manis, masam, pahit and buruk pun ada. Not to mention muka housemate aku yang dah mcm kulit limau during this festive season.

So as not to let the mandarin oranges go to waste, I decided to make use of it.  A mango beancurd pudding with a gist of mandarin oranges and grapes.

Normally, when you buy the beancurd pudding mixture, all the instruction will be printed on the packaging, so I won’t put it here.  The one that I’ m making is mango flavoured – I guess, it would go better with peach, but then, who will eat the oranges then?  

So let me present to you ..

A Chinese New Year Mango Flavoured Beancurd Pudding with fresh Mandarin Oranges and Grapes!

Ya Allah... panjangnya nama!

Salted Egg Prawn (Udang Telur Masin)

            Don’t really know where to begin… I feel like I haven’t written or upload anything for … ever!  Been cooking quite a bit lately but it took me this long to upload the recipe/pictures.  Perhaps problems at the office has sucked up all the energy left to even lift up my fingers and type something in here. Laziness could be another factor that contributed and stopped me from the many things that I love doing. (Not to mention some blogs that I missed reading and browsing especially Paty’s Kitchen; among others)

           Okay brat! Enough rambling and back to this posting.  Today, I’m sharing this finger-licking recipe that’s loved by all my family members ‘cept for those with seafood allergies (Too bad their loss!)

Ingredients

1. 1 kg medium to large prawns (use tiger prawns for a more yummy-licious effect) – peeled, deveined but leave the tails intact

2. 2 tbsp of oyster sauce

3. 2 tbsp of light soy sauce

4. 2 tbsp of corn flour

5. pinch of salt

6. pepper

7. 1 egg – beaten

8. 10 tbsp cornflour

9. 4 tbsp butter

10. 2 sprig of curry leaves – picked

11. 6 bird eye chillies – chopped or slice thinly

12. 8 cloves of garlic – smashed and finely chopped

13. 6 salted eggs

14. Oil for frying

Add 1 – 7 in a bowl, mix well and let it stand for at least half an hour.

In another bowl – separate the salted egg yolk from the white.  Steam the yolk and smash it.  Sometimes I would just boil the whole egg first and then separate the 2 components. (A friend once told me that I’m actually ‘bastardizing the recipe’ but heck! why go thru such troubles when you could do it in a simpler way without compromising the taste kan? Could even put the boiled yolk in the food processor and let it do the work. Another bastardization of the recipe!)

Heat oil in a wok for frying the prawns.  Spread the cornflour in a plate or bowl.  Coat the prawns with it.  Deep fry for about 30 to 50 seconds depending on the size.  Don’t overcook the prawn or it won’t be juicy. 

Once all is done, clear the oil from the wok, return to the stove with 3 tbsp of oil.  Add butter, curry leaves, chillies and garlic.  Stir until fragrant then add the smashed egg yolk.  At this stage stir constantly until all ingredients combine and once the yolk starts to froth, add all the prawns and stir until all is coated, then remove from the wok and serve while it’s still hot.

Chiabbata

My  job has made me stray far too away from what I love doing.  Haven’t been in the kitchen for almost 6 months now and I’m missing the times that when I woke up in the morning I almost said to myself fuck it! Leave my current job and start cooking again.  But still, I keep on dragging these feet to my workplace for I don’t know how many more months… urghhhh…

This afternoon, when I go through my collections of photograph, I found this.  A Chiabatta bread that I knead, half a year ago.  Not my moment of glory, but it pleases me though.  Reminds me of what I love doing..

I often envy those, who manage a café, even a small one and have some  of their signatures on the menu.  Those whom I often dream would be me, running and happy and loving every moment of it.  I hope someday soon, I will have enough courage and drive to risk it… (sigh)

Mari Meraba untuk Memuaskan nafsu……….. makan! (Kepah Raba)

            
     Maaf, kalau tajuk entry aku agak provoking,  sekadar bersenda dengan pembaca blog sekelian.  Mungkin ada di kalangan pembaca yang tidak pernah makan kepah ini, hatta melihat atau mendengar namanya sekalipun.  Bagi mereka yang berasal dari persisiran pantai tak kiralah timur atau selatan, barat serta utara (eh macam tengah nyanyi lagu Wali Band pulak), kepah ni adalah antara makanan laut yang di gemari.  

            
     Sebagai sebahagian dari ‘orang laut’.. eh eh… ada ke perkataan orang laut? Maksud aku, yang di lahirkan berhampiran dengan laut. Aku mengkategorikan kepah ini sebagai makanan mewah.. mewah bukan kerana mahal, tapi kerana ianya bukan mudah untuk di dapati.  Ianya seperti durian; bermusim.  Jadi, walaupun kita meraba sepanjang masa, belum tentu kepah ni ada.  Jadi… kalau nafsu tengah memuncak muncak sekalipun, rabalah sepuas hatipun, kepah ni tetap takkan ada. hehe

            
     Yang biasa… kepah ni ada dua jenis.  Satu Kepah Sagat, dan satu lagi Kepah Raba.  Kepah Sagat ni biasanya di dapati di kawasan berpasir dan di sagat dengan sejenis alat yang diperbuat dari kayu dan besi.. buat masa ni aku tak der gambar, nanti kalau aku rajin aku lukis gambarajah sagat ni ekk??  Biasanya orang menyagat bila air laut dah surut.  Saiznya dua atau tiga kali ganda lebih besar dari kepah raba. 

          
     Kepah raba tak payah alatan, korang masuk dalam air, raba jer dalam lumpur, mesti ada… tak pun, korang bawak penutup kipas tu, korang sodok dalam lumpur then ayak2… biasanya kepah2 ni akan tersangkut bila pasir dah bolos… duhhh… kenapa tiba tiba aku mcm stuck nak menerangkan ekkk?  

     Kebiasaannya, kepah ni orang cuma rebus dengan serai dan bawang putih aje(macam dalam gambar kat sebelah).  Aku memang suka, and so far, pernah la jugak bawak kawan kawan yang tak pernah merasa benda alah ni pegi mencari and makan and turn out that dia orang pun suka.  Other than that korang boleh masak sambal, for me, rasa dia lebih masyukkkk dari kerang.

            
     Kat sini aku ada sertakan beberapa keping gambar semasa ekspedisi kami mencari kepah tu… kat area aku ni, bila season kepah raba ni, mcm pestala jawabnya kat kuala sungai ni… lebih dari seratus orang yang datang mencari.  Hari tu kami siap masak2, berkelah sambil mencari kepah… dapat la dalam dua guni beras… sampai kasi orang sana sini, still banyak yang lebih… last last dua tiga hari makan kepah yang di masak dalam kukus besar, bangun tidur jer, tengok muka akak and akak ipar aku, aku Tanya…. Naper ekkkk muka korang mcm muka KEPAH?!!!   

Mee Sup Pemalas

It was raining the other day and everybody's reluctant to get out of the house. We're contented with just bread and scramble eggs for the day. Couch and tv seemed to be more delicious than anything else.. but since perut dah main lagu lagu Bandi Amuk and Metal Asia, we decided to make a simple dinner. A Kampung Style Mee Sup, well, not so kampung lah, if to compare how my mum use to prepare it kan? But today, I will feature my sister punya not so kampung style...

1. Daging (rebus dan ketepikan air rebusan) - kalau korang malas, rebus sekali dengan kuah nanti.
2. Lada Hitam (tumbuk)
3. Beberapa Ulas Bawang Putih
4. Beberapa Labu Bawang Merah
5. Halia (sikit jer)
6. Rempah Tumis
7. Fishball
8. MeeHoon / Mee Kuning
9. Sawi (Kawan aku kata sawi ni rasa plastik, as if dia penah makan plastik kan?)
10. Cili Padi Potong
11. Tomato
12. Daun Bawang Sup / Aku lebih suka daun ketumbar, malangnya tak de

Tumis Rempah, bawang putih, bawang dan halia sampai layu, masukkan air rebusan ayam atau daging tadi, then tambah black pepper, tambah fishball and sawi. Kemudian pecahkan telur dan taruk tomato sebelum angkat. Taburkan hirisan daun bawang.. kalau korang tengah malas, taruk dengan pokok pokok dia sekali.. hehe

Celur meehoon atau mee kuning, taruk dalam mangkuk, jirus kuah atas mee.. kalau nak lagi sedap buat sambal kicap atau potong cili dan taruk kicap cair n perah limau kasturi sikit. Selamat makan. Isk lapar la pulak pagi ni...

Talam Suji

Just remembered that I promised Puan Mazni to post the ‘Talam Suji’ recipe here in my blog, that was like four months ago. Alamak, sorry yek Maz, sibukkan hal hal lain sampai terabai permintaan hang. Jangan sampai kempunan dah la yer?

Puan Mazni is my old friend, that I’ve known during college heydays. One of the popular girls in my batch. We’ve been through a lot as student and best friends as we’re taking the same course and in the same class, and I considered it as one of the precious and happy times. I remembered that whenever there is guy interested to get to know her, they will come to me first, either to get permission or some tips on how to start. As if I’m her agent kan? I know at least a bunch of guys in my class who’s interested in her, but couldn’t reveal it here as some people might get offended.

After college, we sort of lost contact but thanks to face book that allow us to get re-connected. Anyway Maz and the blog reader, here’s the recipe, and if you tried it, let me know how it goes ok?

Talam Suji (I normally use 25cm x 25cm tray)

Bottom layer:-

220gm fine semolina flour (tepung suji)

650ml coconut milk

1 screwpine leave (daun pandan)

200gm sugar

7gm salt

A few drops of yellow food colouring

Top layer:-

135gm flour (tepung gandum)

15gm cornflour (tepung jagung)

650ml thick coconut milk

1 teaspoon vanilla essence

150 gm palm sugar (gula merah)

80gm sugar

3 eggs

7gm salt

Black or dark brown food colouring if desired

Method: 

Note: oil/grease your tray with a cooking oil or butter

Bottom layer:-

Place a fine semolina flour and yellow food colouring in a pot. Blend coconut milk, pandanus leave, sugar and salt. Sieve to get only the liquid and mix in with the flour. Stir on a medium heat until it becomes thick or until it covered the back of the metal spoon. Then transfer it into the tray and steam it for about 15 minutes. Prepare the top layer…

Top layer:-

Place all ingredients in a blender and blend until smooth. Sieve/filter to get only the liquid and place in a pot. After 10 – 15 minutes of steaming the bottom layer, place the pot of the top layer on a medium heat and stir till the mixture thickens. Before pour it on top of the bottom layer, scratch the bottom layer with a fork to make sure that the top and bottom layer won’t separate when you cut it. After pouring the top layer, steam for another 15 minutes. Let it cool before cutting.

Happy trying or if you have doubts on some of the process, let me know and I’ll explain further.

For the love of MG!!

Writing this not to tell the whole world that I’m in love with her, yes, I’m in love with her but not that kind of love ok? 

Dia tu isteri orang.. karang tak pasal pasal laki dia langgar aku ngan kete wira dia.. haha. She ordered this long ago… right before CNY, but something came up so she didn’t get to collect it, neither do I have the opportunity to deliver it… so terbengkalai kat rumah. 

I know that its’ shelf-life is very long. 4 bulan pun boleh simpan lagi as long as tak bukak dia punya tape tu. Tapi, for this dear friend, I want her to have the one that is fresh from the oven. So, selepas almost one month.. I had to open the package when my nephew came to visit me from Johor. Actually bukak bukan for him, tapi for his girlfriend that he just introduced to me.. biasala aku kan? Berbudi tak bertempat… haha. 

The remaining package di beli oleh si Arif on his way home to visit his parents. Tup tup his sister liked it and ordered 3 packages more. That was good… As for MG, I ought to make another batch for her… I know she’ll be mad because lambat but I’m sure that the sweetness of this cookies will make it up to her..

CupCake Untuk Ebad!

Last week, En. ebad from Telekom Malaysia, order cupcake tuk family makan-makan. Seperti biasa, cupcake nih aku memang urang expert. Dari segi rasa memang ok, tapi dari segi presentation and decoration memang aku kena struggle. Memandangkan aku nih dah tua kerepot, my creativity seems to jump out the window long ago. Tanganpun dah keras kejung, macam kayu cengal, so susahlah nak melentik tuk membuat deco2 yang (masa buat decoration aku selalu terfikir, kalaulah aku dapat formal training, dah pasti all these jadik makanan aku)

Anyway aku jual this type of cupcake at RM 1.80, and guys, kalau korang nak recipe, just let me know ok? Sekarang ni tak sempat nak sertakan kat sini... a little tied-up with some projects at the moment. Insya'Allah, kalau ada kelapangan aku akan sertakan k?

Hayyan is 5 yeay!!!

Honestly, I never liked birthdays. It often reminded me of my lost years. I don't mind aging provided it come with lots of wisdoms. When I was a small kid, my siblings used to host my birthday party that dalam 'keterpaksaan' I had to smile. But when I grow old, I normally elope on my birthday to some place that nobody knew. Tapi today, we're not going to talk about my birthday but Hayyans'

Ms Nadia; Hayyan's mom who worked at IIC order dengan aku Banana Chocolate Cake and knowing that her son is a fan of superheroes, she requested supaya aku boleh accomodate to Hayyan's interest. Tapi, memandangkan aku nih tak berapa bertauliah, not to mention the turntable yang aku masih belum beli (mesti kena seranah dengan Moon nih kalau dia baca), kami pun decidela tuk buat Ben 10. to order that edible image, kenala amik masa sikit, so I ordered the simple one. I thot based on that black and white picture, the image looks fine. Tapi, bila dapa aje, it's much too plain to excite even a small kid like Hayyan.

Being me yang masih belajar tips & tricks of cake baking, akupun tidak lah pulak di turunkan idea oleh yang maha kuasa tentang bagaimana nak membuat image tu nampak more appealing and interesting, melainkan menambah 'decor gel' jer. So, the photo was taken from Ms Nadia's blog.

to Hayyan - have the most wonderful Birthday! tapi kena skiplah uncle punya cake yang tak semenggah tu yer?? and to Ms. Nadia, thank you for supporting MyKuihStory..