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Monday, June 30, 2014

Bee Hive Buns


BEE HIVE BUNS (Roti Sarang Lebah)
Posted by MamaFaMi
Source : Lydia Honey via Izah


Ingredients :

Dough :

2 cups flour
1/2 teaspoon instant dried yeast
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/4 cup plain yogurt at room temperature
1/4 cup cooking oil (I used Alif)
1/2 cup water (approximately)

Almond flakes
Pumpkin seeds

Method (my way) :

1. In the mixing bowl, add flour, instant dried yeast, salt, baking powder and sugar. Mix well.
2. Add in yogurt and cooking oil. On the mixer on low speed. Slowly add water. Increase the mixer speed and let it knead till a soft, elastic and shiny dough is formed.
3. Remove for the mixing bowl onto your working sheet. Round it up into a big ball and let the dough rest for 10 minutes.
4. Dough could be sticky. Rub your hands with some cooking oil when working with the dough.
5. Divide the dough into 16 small portions. Knead each into a ball shape. Place them evenly in 2, 6inch lightly greased baking tins.
6. Cover the baking tins with plastic wrap and let it proof until doubled in size.
7. Brush the top lightly with the mixture of 1 teaspoon milk powder and a bit of water. Sprinkle with almond flakes and pumpkin seeds.
8. Bake in a preheated oven at 180C and bake for 15 to 20 minutes. Oven temperature may differ.
9. Once baked, remove from oven and let it cool.


BUTTERSCOTCH SAUCE :

1/2 cup brown sugar
1/2 cup whipping cream (you may use evaporated milk instead)
a pinch of salt
1/2 teaspoon vanilla essence
25g butter (I used Planta margarine)

Method (my way) :

1. Melt butter/margarine in a small heavy based pot on low heat.
2. Add in brown sugar and stir till sugar disolves and starts to bubble. Remove from heat.
3. Pour in the whipping cream and keep stirring. Be careful. Place the pot back on the stove.
4. Add vanilla and stir to mix well.
5. Remove from heat and ready to use.

Note :

1. Please make sure you have all the ingredients near you to avoid this sauce from getting burnt as sugar caramalizes very fast.
2. Use a long wooden ladle to stir the mixture to prevent your hands from getting burnt as well.

To serve :
Pour the sauce onto the baked buns and enjoy. I didn't pour all the sauce onto the buns as I don't want the buns to become soggy. I just pour it when I want to eat it.



Have a nice day!


Friday, June 27, 2014

Vanellis Pasta

T.H.E R.A.M.B.L.I.N.G.S

I have always envied people who has the ability to cook something new, just by tasting the food. I honestly do not have that ability. What I am good at is to copy a recipe and try them according to what's written. Only sometimes, will I slightly adjust the recipe so that I don't have to go out of the house to get that particular ingredients. Haha... I am a very homely kind of person and I love my house. If it is not going out dating with Mr Hubby or once in a blue moon with friends, I'd rather stay cooped up in the house. Ahhh... heaven!

Oh ok, back to what I was saying in the first place, about these special people. The first experience meeting with this talented people was when we were in Sri Lanka. Kak Hasnah is the name. A Malaysian, following hubby who is working there. We went to this restaurant for a function. They served us a very nice appetizer. She took one and ate it. Then look at me and said, this is easy to do. *Jaw dropped*. She promised to make it when she's free and she did and it actually tasted the same and looked the same! I am in awe!

And for today's recipe, I got it from Maz of Ilham Dapur, who is now residing in Bahrain with her family. Another talented lady. She created this recipe after dining at one of the restaurants in Bahrain. Though I have never been to Bahrain and never tasted the food at that outlet, but I am sure it should be nice because the recipe that Maz gave is just yummy. Thank you Maz for sharing with us. Do go and visit more outlets and start creating recipes for us so that we don't have to travel all the way to Bahrain to taste the food! Hahahaha...

T.H.E R.E.C.I.P.E


VANELLIS PASTA
Posted by MamaFaMi
Source : MazBahrain of Ilham Dapur


Ingredients :

150g penne
1/4 cup chicken fillet - cut to small chunks
1/4 cup brocolli - slice thin
1/4 cup button mushroom (I used Ayam Brand)
1/4 cup capsicums (original recipe asked for only green capsicum, but since I love colors, I mixed green, yellow and red capsicum to the amount of 1/4 cup) - cut to 2 inch size match stick
2 to 3 tablespoons Bolognaise sauce (I used Kimball brand)
1 to 2 tablespoons mushroom soup powder (I used Campbell's Mushroom Chicken with crutons)
1/2 cup whip cream
1/2 cup mozarella cheese
chilli flakes - amount to your liking

Method :

1. Boil the penne with a bit of salt and a few dashes of olive oil till al dente. Drain the pasta and keep about 1 cup of the water used to boil the penne. This will be used to do the cooking.
2. Heat a flat wok. Add the brocolli, chicken chunks and 4 tablespoons water. Cook on high heat. When the chicken starts to change color, add in the capsicums.
3. Add in the penne and stir well. Add bolognaise sauce, mushroom soup powder and whip cream. Add water if it is too thick. Note : Do not add bolognaise sauce too much. Just enough to give it an orangish colour.
4. Finally add grated mozarella cheese and sprinkle some chilli flakes. Add salt and water if needed.
5. Ready to serve. Enjoy!



Have a nice day!


Wednesday, June 25, 2014

Bubur Kacang Durian


BUBUR KACANG DURIAN
Disediakan oleh MamaFaMi
Cilok : versi Bahasa Inggeris


Bahan-bahan :

1 cawan kacang hijau - dibasuh bersih
air secukupnya untuk merebus kacang
sekeping gula melaka asli - diracik
1/4 cawan gula pasir - tambah jika tidak cukup manis
1/4 sudu teh garam halus
1 cawan santan kelapa - mama gunakan Ayam Brand
1 helai daun pandan - disimpul
4 ulas durian


Kaedah penyediaan :

1. Mama rebuskan kacang hijau dan air menggunakan Panasonic slow cooker. Boleh juga direbus di atas dapur masak tapi tidak boleh ditinggalkan. Hangus pulak nanti. Mama gunakan slow cooker sebab sambil itu, mama boleh buat macam-macam kerja lain :) 
2. Bila kacang dah lembut, masukkan gula Melaka, gula pasir dan garam. Kacau. 
3. Tuangkan santan dan tambahkan air jika bubur terlalu pekat. Masukkan daun pandan yang telah disimpul. 
4. Biarkan mendidih kemudian masukkan durian. Masakkan sebentar kemudian padam api. 
5. Sedia untuk dihidangkan. 
6. Nota : Memandangkan slow cooker mama tu comel sahaja sizenya, bila kacang hijau dah lembut, mama alihkan ke dalam periuk lain dan proses seterusnya mama masak di atas api dapur.


Selamat mencuba!


Tuesday, June 24, 2014

Kway Teow Kung Fu


KWAY TEOW KUNG FU
Posted by MamaFaMi
Source : Shidazaid of MYRESIPI dot COM

Serving : 1

Ingredients :

a handful of kway teow (flat rice noodles)
1 egg
2 garlic
1 shallot
bird eye chillie - minced
Chicken fillet - sliced into thin pieces
1 medium sized cuttlefish - cleaned and cut into rings
2 pieces medium fresh prawns
1 cup water (more if you like more gravy)
1/2 Knorr chicken cube
salt to taste
cornflour mixed with a bit of water (thickening agent)
baby corns
carrots - peeled and sliced
chinese cabbage - cut
1/2 fresh red chillie
cooking oil


Method :

1. Crack the egg into a bowl. Beat lightly then add in the kway teow. Stir to mix.
2. Heat the wok with a bit of oil and pour in the kway teow and egg. Fry like omellette. Once done, remove from wok and set aside.

For the gravy :

2. Heat wok with some cooking oil. Add crushed garlic, minced shallot and minced bird eye chillie. Fry till fragrant.
3. Add in chicken slice and cook till the chicken turns white. Add in cuttlefish and prawns.
4. Add water, chicken cube and salt. Let it boil and add in cornflour mixture.
5. When the gravy is slightly thickens, add in the baby corns and carrot. Last but not least, the chinese cabbage and the fresh chille.
6. Remove from heat and pour onto the prepared kway teow.
7. Garnish with some crispy fried onion.


Have a nice day!


Thursday, June 19, 2014

Apam Mentega Gula Hangus

APAM MENTEGA GULA HANGUS
Posted by MamaFaMi
Source : Yatie


Ingredients A :

1 1/2 cup granulated sugar
1 cup water (I used hot water)
250g margarine

Method (caramel) :

1.Place sugar in a heavy based pot. Place the pot on the stove on low fire. Stir gently til sugar changes colour to dark runny honey.
2. Remove from heat and slowly pour in the hot water. PLEASE BE EXTRA CAREFUL. Stir well and place the pot back on the stove.
3. When sugar dissolved, add margarine. Stir till all are combined. Remove from heat and set aside.

Ingredients B :

3/4 cup castor sugar
4 eggs
3 cups flour (sift together with bicarbonate of soda)
2 teaspoons bicarbonate of soda
1 can evaporated milk (400g)
2 teaspoons vanilla essence

Method :

1. Prepare the steamer. Cover the lid with a clean cloth to avoid water from dripping onto the kuih.
2. Using a hand mixer, beat sugar, eggs and vanilla essence till light.
3. Pour in the warm caramel. Stir well.
3. Add flour alternately with milk. Stir to mix well.
5. Keep aside for 1/2 hour.
6. Grease the moulds with a bit of oil. Pour the mixture into the mould. You may pour till almost full. Arrange in the steamer.
7. Steam for 15 to 20 minutes.
8. Remove from the mould and serve with some freshly grated coconut mixed with a bit of salt.



Have a nice day!


Wednesday, June 18, 2014

Mi Hailam

Pstttt.... kuah dia surut la pulak! Hik hik hik....
MI HAILAM
Posted by MamaFaMi
Adapted : Kak Liza


Ingredients :

3 tablespoons cooking oil
4 garlics - coarsely chopped
1 tablespoon chillie paste
100g chicken fillet - sliced into thin pieces
100g fresh prawns - shelled
1 piece fish cake - sliced
1 cup water
3 tablespoons thick soya sauce
3 tablespoons tomato sauce
1/2 small carrot - peeled and sliced
250g chinese cabbage - cut
salt - if necessary
600g yellow noodles

Garnish :

scallions
cilantro
fresh red chillie - sliced


Method :

1.Heat oil in a wok and add in chopped garlic and chillie paste. Stir till fragrant.
2. Add chicken and water. Let the chicken cooked then only add in prawns, fish cakes and carrots. Stir.
3. Add soya sauce, tomato sauce, salt (if necessary) and yellow noodle. Give it a good stir to mix.
4. Add in the chinese cabbage and stir.
5. Remove from heat.
6. Garnish with scallions and cilantro.

Have a nice day!


Thursday, June 12, 2014

Pandan Soft Buns

PANDAN SOFT BUNS
Posted by MamaFaMi

Ingredients :

500g high protein flour
50g milk powder
250ml chilled water
1/2 teaspoon pandan paste
green food coloring
11g instant dried yeast (I used Mauripan)
150g castor sugar
100g margarine (I used Planta margarine)

Topping :

sliced almonds


Method :

1. Gease all 4 baking tins (6 inch tins) thoroughly. I used Planta margarine. Keep aside.
2. Place all ingredients for dough except margarine in a mixing bowl.
3. Fasten the dough hook onto the mixer and start kneading.
4. Once the ingrediets have just combined, add in the margarine. Knead till a soft, elastic and shiny dough is formed.
5. Remove from the bowl and rest the dough for about 10 minutes.
6. Divide the dough into a 30g balls. Shape it nicely and arrange in the prepared tins.
7. Cover the tins and leave the dough to rise till almost double the size.
8. Mix a bit of milk powder with a bit of water and brush lightly on top of the dough. Sprinkle with sliced almonds.
9. Bake in a preheated oven at 170 C for 20 to 25 minutes. Oven temperature and baking time may vary, depending on your oven.
10. Once baked, remove from the oven and onto a wire rack to cool.


Have a nice day!



Wednesday, June 11, 2014

So different!

Just now, I switched on both my desktop and laptop. I normally do my 'work' on the desktop. My laptop is for me to print out stuffs because I do not connect my printer to the desktop. Psstt.. actually I don't really know how to connect these two fellas! Hahaha... But in a way, it is good too, because at least my laptop gets to be 'alive' once in a while.

Okay, now back to the story, when I switched on the laptop, and looked at the photos in my blog, only I realised it is not as good as the one on the desktop. Huhuhu... please don't get offended my dearest darling laptop. No matter what, I still love you from the bottom of my heart for you have been good to me all these years and I appreciate it very much. Muahhh......




Tak perlu kata apa-apa.......

Kenapa tak perlu kata apa-apa?

Sebab tak tahu nak kata apa-apa... Daripada buang masa kata apa-apa yang tak ada apa-apa kebaikan, baik kita tengok saja... hik hik hik...

Kari Daging

Sayur Campur-campur (as my mom called it!)

Sambal Ikan Bilis

Okaylah ye, nak sambung buat kerja. Daaaaa.....


Thursday, June 5, 2014

Red Velvet Cookies - Planta Seceria Air Tangan Ibu

T.H.E R.A.M.B.L.I.N.G.S


Yesterday, 4th June, 2014 Planta launced their Ramadhan Campaign, SECERIA AIR TANGAN IBU. The ceremony took place at The Saddle Coffee House, Bukit Kiara Equestrian and Country Resort, Jalan Bukit Kiara Kuala Lumpur. To read more about this campaign, kindly visit Puan Azlita's Blog at Masam Manis.


I received an email from Ms Fatin inviting me to take part in this campaign but I had to decline. In her email, she had included two recipes and I just can't help myself from trying the recipe straight away. I whatsapp-ed to her the photos and she had asked me to hold back the recipe until they've launched the campaign.

Since I've received a green light from Ms Fatin just now, here's sharing with you the lovely recipe of Red Velvet Cookies from Planta. Thank you to Planta and Ms Fatin for sharing the recipe with us.

T.H.E R.E.C.I.P.E


RED VELVET COOKIES
Posted by MamaFaMi
Source : PLANTA MARGARINE


Ingredients :

120g Planta margarine
10g Windmill Gheeblend
100g castor sugar
120g flour - sifted
50g rice flour (I used Teratai Brand)
50g almond nibs
1 egg yolk
1 tablespoon cocoa powder
1/2 tablespoon vanilla essence
1/2 tablespoon red food coloring
30g chocolate chips
30g white chocolate chips (I used butterscotch chocolate chips)

Method :

1. Beat Planta margarine, windmill gheeblend and castor sugar till light. Add egg and mix well.
2. Add in vanilla essence and red food coloring. Beat to mix.
3. Add in flour, rice flour, almond nibs and chocolate chips. Mix till a soft dough is formed.
4. I kept the dough for about 15 minutes in the fridge. The recipe didn't require the dough to be kept in the fridge though.
5. Roll the dough to 1/2 cm thick. Cut using a cutter of your choice.
6. Arrange on a baking tray and top it with a few chocolate chips as decoration.
7. Bake in a preheated oven at 150 c for 20 to 25 minutes.
8. Once baked, remove the cookies onto a wire rack to cool before keeping them in an airtight container.


Have a nice day!


Tuesday, June 3, 2014

Agar-agar Santan Pandan

Tried my luck in making this agar-agar pandan when I came across the recipe in Bukuresepi Facebook. But I guess, I was out of luck. My agar-agar didn't turn out the way I wanted it to be. Don't really know where I did wrong. But nevertheless, the taste is nice. Thank you to Fazd Lyana for sharing the recipe with us. And if there is anybody out there who is kind enough to teach me how to get the lovely 2 layers agar-agar, I'd appreciate it very much.



AGAR-AGAR SANTAN PANDAN
Posted by MamaFaMi
Source : Fazd Lyana of Bukuresepi FB


Ingredients :

1 packet agar-agar powder (10g)
1 litre water
1 1/2 cups sugar
200ml coconut milk (I used Ayam Brand)
1 egg
1 teaspoon pandan paste
green food coloring


Method :

1. In a heavy based pot, add water, agar-agar powder and sugar. Bring to boil till sugar dissolved.
2. In a small bowl, lightly beat the egg then add in coconut milk. Stir well.
3. Lower the heat, pour in the egg mixture. Stir for a minute and bring the heat to medium and let it boil.
4. Remove from heat and pour into your preferred moulds.
5. Let it cool before keeping in the fridge to set.
6. Cut and serve.


Have a nice day!


Monday, June 2, 2014

Beef Padprik


BEEF PADPRIK
Posted by MamaFaMi
Adapted from : Suzie Saufi


Ingredients :

2 big shallots - sliced thinly
1 piece garlic - crushed
1/2 inch ginger - sliced thinly
2 - 3 bird eye chillie
1/2 fresh red chillie
1 lemon grass - bruised
2 tablespoons chillie paste
Tenderloin beef - sliced thinly
2 tablespoons chillie sauce (I used Life brand)
1 tablespoon oyster sauce (I used Nona brand)
1 tablespoon tomato sauce (I used Kimball brand)
water
3 to 4 pieces Kaffir leaves
Carrot
French beans - cut to 1 inch length
Baby corn
Small tomato - quartered
salt
sugar
cooking oil

Method :

1. Heat oil in a wok. Add in shallots, garlic, ginger, bird eye chille and fresh red chillie. Fry till fragrant.
2. Add in lemon grass and chillie paste. Stir for a few minutes.
3. Add the sliced beef and add a bit of water. Let the beef cooked then add chillie sauce, oyster sauce, tomato sauce and Kaffir leaves.
4. Add water if necessary. When the sauce is boiling, add in the vegetables, salt and sugar to taste.
5. Remove from heat once the vegetables are cooked.
6. Serve with plain white rice.



Have a nice day!


Sunday, June 1, 2014

Happens for a reason.......

I believe that things happen for a reason... 
Very very true... 
These too happened for a reason...




and reason being...
MY MOM IS AT HOME! 

So the daughter has to prepare lunch for dear mom. Otherwise, we would have skipped lunch since we had a late breakfast. But to prepare the above doesn't take long actually. In less than 45 minutes, all are done and mom had her lunch at the usual time and not later. *wink*