Tested Recipes of Wawa

There's a car in my fridge!

2012-02-15T05:50:00.000-08:00

Ever witnessed air force guy get married? Well, u should! It was really awesomeee! You get to see jet flying just above your head and the shadow lays flat on everyone and u got see two gentlemen blowing pipe bag while the bride and groom are walking towards the dais *instead of the usual kompang* and before that, they walk under the swords. Man, it was such a hit that everyone couldn't stop clicking their cameras and phones! It is very rare that guests pay absolute attention to the bride and groom but this one is totally different! Despite by the burning sun, everyone can't seem to blink for even a second worrying that they will miss anything andddd luckily *and excitedly* I was one of the few! to witness :P

The bride and groom


Having a jet flying just above your head. How cool is that?

The pipe bag guys


Just look at the crowd!

Oh, and this is the BEST part of the day: free ice cream!

Anyways, back to the post title, I am making a big project again! See:

The ultimate recipe for happiness!

2012-02-12T16:29:00.000-08:00

COUNT YOUR BLESSINGS!

I am touched knowing the fact that the Prophet himself despite being the most honourable man persistently and consistently being grateful for even the smallest delectation he received. He even prostrates upon seeing a monkey to show how grateful he is towards his creator for creating him as a human!

Hair tips

2012-02-09T19:50:00.000-08:00

Just when I was in a rush to take a shower few days back, I saw this in the bathroom:

Instead of this:

But because I was in a hurry, I just put a dollop of the baby blue coloured liquid onto my palm and wash my hair. It took me a few days later to ask my lil sister where had my shampoo gone. And in between that few days I just use what ever there is in the toilet which is of course the men shampoo because I am so forgetful that the minute I'm reaching for the shampoo is apparently the only minute I remembered my shampoo has gone and when I'm done shampoo-ing, I forgot all about it T_T

My sister nonchalant answer was this: "I don't know. What shampoo are u using?" Okay pause there. I begin to have the feeling that everyone in the house couldn't care less. They don't even realise what they're using! including the shampoo? I can't help but feeling my level of observation is the highest here. *Everyone lets open NST and spot the difference. I'm sure you will walk home proud*. We just use everything there is and by the time it finishes, it will took us about a gazzilionth times of toilet entrance and millions of self-reminder just to make us really remember to buy a new one. Would anyone care to invent a water resistant post-it pleaseee ><"

Long story short *how ironic*, my sister continue to say, "I think men shampoo is good for me. See, now I don't have hair fall problems nymore!" Then I realised what she said is in fact true! For all of these while I've been changing my shampoo from hair fall control, to kaffir lime base and recently, itchy scalp just to see the result is disappointing! while the solution is really near *yet so far*: men shampoo. So girls, there u have it the ultimate tip for hair fall control! And for those married, good news! u can now cut 10 big bucks from ur monthly budget cuz now u can share ur shampoo with ur husband! *another good reason to get married :P*

Okay, all I need right now is a good men shampoo *but smells nice- like women shampoo*. Anyone?

P/s: the men shampoo is my kid brother's. His bathroom is locked *god knows why*. Hence he had to use ours for now. Wait..if the bathroom is locked, how did the shampoo survive in our bathroom? *self-reminder: ask lil brother how did the shampoo finds its way out*

Piping gel tutorial & recipe

2012-02-07T15:52:00.000-08:00

My first time using piping gel is on my friend's birthday cake 2 years back. It was expensive but the result was quite disappointing because the colour we had chosen was so light that it doesn't match the dark ganache.

Anyways, back to piping gel, one thing I'm pretty sure about piping gel is that it is easy to handle. So, I tried googling some useful piping gel recipe. To my surprise, they weren't that much. In fact, I only found one! Thanks to Cakes and More blog here at last I got to make myself a home-made piping gel! :D

Here's the recipe:

INGREDIENTS

1/3 cup sugar( I have used a 1/4 measure and halved)-I use 2 tbs sugar
1 tablespoon cornflour
1/4 cup freshly squeezed lemon juice ( I used a teaspoon or so as I felt the gel would be too sour)
1/4 cup water.

METHOD
Mix sugar and corn flour in a small saucepan, gradually add juice then water. Stir over high heat until mixture boils then thickens. Colour as desired using liquid or powder
Dont take your eye off the ball whilst making it or it goes lumpy you have to stir it all the time. It keeps for weeks in the fridge

As u can see, I took the recipe straight from the blog because it worked! The only thing I need to improve is knowing when to stop so that I will not over do it like I did. Hehe. And not only the recipe is easy, it's yummy too :)

Maqlubah Rice

2012-02-06T05:31:00.000-08:00

Maqlubah rice is from Jordan and it means upside down. The good thing about making Maqlubah Rice is that it doesn't require additional "lauk" to go with. It has all u need from protein * from the chicken* and vitamin *from the fried veggies*. However, as I think the process will result in the lackness of taste of the chicken, I eliminate the chicken part.

So now, it's time for ala Wawa again! :P I cannot simply follow the Maqlubah 101 probably because I just cannot cook it as good as a Jordanian would have done it or another selfish reason is perhaps because I am too fond of my mom "Masak lemak daging salai dengan belimbing" so I rather couple the rice with that. :P

By the way, syukran jazilan to my dearest lil sister for introducing the Maqlubah rice to us and much apology because I ruin the original version of it :"( *Warning: This was made last week when she is still here, miss u, Iyah!*

Basically, here are all the spices u need. It's like making curry. U can easily reap off the packet or add more spices or better yet make ur own curry! We chose the second option!

So here are some of the ingredient. The preparation includes frying potatoes, brinjal and cauliflower

1. Heat about 3/4 cup of ghee or in my our case, we're using just butter because ghee is exxy T_T Sautee 4 diced shallots and 3 cloves of diced garlic. *Basic menumis*. Then add some salt, the Maqlubah spices and in our case we add 1/2 tsp of cumin powder and 1 tsp coriander powder and an Indonesian Bay Leaf *bought months ago and haven't got the chance to use it*.
2. Put in the washed rice and everything you had fried and add water.
3. Let the water simmer and cover it.
4.At this point, put a flat pan at the bottom. *This is a tip given by our maid long ago. Without her we wouldn't have known how to cook rice without the rice cooker..hehe*
5. Medium heat!
6. Check if your rice is ready. If it is still uncook, add more water and cover it back. Check regularly, don't let it dry too much before adding the water.

Without prejudice to the look of it, the taste is awesome! A fusion of soury taste combine with a mild and soft rice and everything nice! *sounds rhetoric I know T_T*

Individual Shepherd's pie ala wawa~

2012-02-03T02:23:00.000-08:00

Have you gus notice the changes in my blog especially the header? Thanks a bunch to my dearest Yus for make up-ing this blog :)

Have you ever tasted shepherd's pie from secret recipe? It's awesome! Being an outdated person I am, it took me until just recently to discover the shepherd's pie! lol. My mom is the one ordering it and afterwards she asked me to make shepherd's pie with crust the next time I'm making Shepherd's pie ><". Usually I make shepherd's pie without the pie. And I reckon that that's the way it should be made right? Despite by the name pie. *Please answer: yes, everyone make shepherd's pie without pie. U're not weird.*

So, this pie may not taste exactly like the one u have in SR but it has pie crust! :D The one in SR is delichio mucho! It tasted of mutton and I loveeeeee mutton! Duh, the name is shepherd's pie! Of course it is made of the sheep the shepherd's keep! So, there you go, don't expect it to taste exactly like SR's ya?

Here goes the recipe:

Pie crust

Mashed potatoes (about 3 potatoes):
3 tbs Butter
1 egg
-boil the potatoes until it soften, peel off the skin, mashed it with butter. When it has cool down, mash it again this time, add in egg so that the mashed potatoes join when you bake it later.

Filling:
5 tbs olive oil
1 onion diced
2 cloves of garlic
1 bay leaf
1/2 tsp rosemary
1 tsp paprika
pepper
salt
2 sticks of celery
cubed beef (about one bowl) + beef stock from boiling the beef
1 tbs corn starch mix with water (to thicken the filling)

So first you, caramelised the onion and garlic into the hot oil until it is golden brown and soft. Then you put in the spices followed by the celery. Make sure the celery is soft. If it dries up and it still doesn't soften, put in some beef stock and simmer it. Put in the beef and the beef stock and taste. Add more pepper or salt if necessary. Put in corn starch and let it boil and thickens and you're ready for the next step!

Put in the filling onto the pie crust and pipe the mashed potatoes

Bake it in a 180 degrees Celsius preheated oven for about 20 minutes.

Enjoy!

2012-02-02T21:43:00.000-08:00

My faithful helper will be leaving me this evening :"(

Now, anyone wants to fill up the vacancy? Just kidding. U're irreplaceable! *Hiring someone else would be costly of course :P*

The Big Project

2012-02-01T02:24:00.000-08:00

Remember the big project I mention in this post?Well, here it is:

From the front


From the back

This is for my lil sister's birthday who will be sitting for her SPM this year. Since she has been working really hard, I guess she deserves a surprise cake made by my other lil sister (the free sample one) and yours truly :)

By the way the one writing "gud luck" is the birthday girl herself. It's the thought that counts, huh? :P

The ink is edible don't freak out


How efficient are we? heheh..

So, these are the steps in putting the cake together:
1. Bake a cake, crumb coat it. In case you are using layered cake like mine, frost in between so they will stick together.
2. Measure the cake roughly.
3. On a clean surface, sprinkle generous amount of corn starch and start rolling. roll a bit, lift the fondant, sprinkle some corn starch underneath and turn it 180 degrees, and roll it again. Repeat the steps until it expanded to the measurement wanted.
4. If, the fondant is not enough, add some at the centre and repeat the rolling steps.
5. Since my cake is small, I just lift up the fondant and cover the cake but if u have a big cake, roll the fondant over the rolling pin first or else it will tear.
6. Other shapes and figures are made by using ur own imagination and creativity. We added some figures just to finish the leftover fondant by the way ;)

Neglected

2012-01-31T04:15:00.000-08:00

Wanna see how my friends had treated me during the semester break?

After the misses and hello..how could them :"(

These are my primary school friends from Terengganu. Despite by their replies, I still miss them. Semester break spent at Terengganu with school~~mates~~ friends are the best!

Rainbow cake

2012-01-30T06:25:00.000-08:00

My first time baking it was yearrrrsssssssss back during secondary school *specifically during home science class*. But during those days rainbow cake is not as fancy as today's. And although making it is fussy, given that it requires bowls and colorings, it is not as complicated as today's version. I remembered we just need to divide the batter into few portions and colour them one by one and layer them in the baking tin. It was a simple butter cake recipe but at that moment it felt like the most delicious rainbow cake I've ever tasted! The recipe goes a bit like this: "1 cup of butter, 1 cup of sugar, 1 cup of flour etc"

Source: google

The ingredients of a rainbow cake is very simple and easy but it's the baking part that makes people want to just settle down with only the regular yellow cake or sheet cake. Good thing I have my lil sister around! Having her around is like having a sample of make up from the mall. You have to make use of it fully because you don't always get to have one but the main reason is always because it is *ehem* free :P

So, I tried the best pound cake recipe by RBLAIR in allrecipes.com. The only alteration I've made is reducing the sugar *as usual* to 1 1/2 cup. I starting to think that Malaysia's sugar is the sweetest because I've always fine english recipes using too much sugar. Or maybe it is just me. I don't know.

we are still in our PJs ><"

After scrubbing the oven real hard, at last u can really see what's inside T_T

I'm using oil-base colouring as I find the result will be more vibrant!

Can you see the holes from the toothpick? *embarassing*

Just a friendly note, do not use almond essence in frosting! I've tried it for the frosting above and it was awful! I had to scrape out all the icing before eating the cake! This is the second time I'm using almond essence (the first time was in the failed macaroons) and will definitely be the last! Goodbye almond essence! Off to the bin you go~

My big sister's wedding

2012-01-24T08:42:00.000-08:00

I have always loooovvvveee weddings! And when it comes to my big sis' wedding, I was working on it as much as I thought it was mine :P and the result was: Alhamdulillah..everything went well and everyone had never been happier :D

This beautiful piece was taken this evening by Amri. Barakallahulakuma wa barakah a'laikuma wa jamaa' baina kuma fi khair to my big sis and my bil!*while mumbling to the sound of Maher Zain, I hope I got it right tho :P *

P/s: Stay tune because I'm planning a big project ahead!

Mesmerised

2012-01-14T04:22:00.000-08:00

An idol is someone we look up to and hope to be. One of the person that I am truly inspired of is Ustaz Hasrizal. And his recent posts made me respect him even more.

I met him once at my faculty he was giving us a talk on the Arab revolution together with our amazing Public International Law lecturer, Dr Salawati. And from that moment itself I was in awe! Not just because the duos was enlightening but because of something Ustaz said.

It was something he said right after Dr Salawati finishes, "today I found another idol, Dr Salawati!".

And I was like "really? I am one of her fanatics too" (yeah, Yaya's boyfirend, said we are not just inspired by Dr Salawati but we are fanatics! I think it's due to the fact that we quoted Dr Salawati in almost everything we talk those days *lol*)

Back on track again, I was startled at hearing him saying he adored someone else. He is in my view a great persona and it is very rare to see a knowledgeable person saying he is inspired by others- out loud just by hearing what she said once. Or maybe it is obvious that my lecturer is experienced and knows a lot? Anyhow, reading Kembara Mencari Makna, Adakah Khidir Untuk Menerangkannya?, Apakah Ada Lagi Ketakutan Yang Menanti?, Akhirnya Aku ‘Abdullah’& Hukuman Gantung Dalam Memori Tahanan, I am now looking up on Ustaz even more because after all he had been through, he still finds other people, brilliant, he still finds other people inspiring. The short statement he made after Dr Salawati finishes really is something to me especially after reading his recent posts. *Man, I'm just repeating myself again and again*

Now, if a person so great *in my view* can still be amazed on seeing others, who am I to think I am better than the others? *ehem at a very very very rare occasion and remote possibility ;p* I should really look back not just for what I had done but for what I had think!

P/s: I am still in the midst of the finals! Sorry for no recipes updated *as if ya'll are screaming for it T_T *

1st Masterchef Malaysia goes to...

2012-01-05T22:27:00.000-08:00

Wahidan @ Ezani?
Don't forget to watch Masterchef finale @ch104 Astro RIA Sunday (8/1/2012) 9pm! ;)

Quick Dinner Rolls

2011-12-28T20:33:00.000-08:00

I usually bought this at Giant for less than 5 ringgit but when I browse through the net, I found out that u can make it in less than 2ringgit! but came to think of it, it's not about the price that I'm concern about when I'm making something. It's all about learning new skill and technique and let say by the end of the day it doesn't come out well, you still gain the experience and you become more grateful for what ever food people serve you! :D

So, I did a lil research on how to make quick dinner rolls but man, all the recipes for me is a bit deceiving. *a bit,huh?* no, they were all lying! Quick dinner rolls are not that quick to make! They should call it if-you-have-all-the-time-in-the-world-please-make-these-dinner-rolls instead! It's the same with making other bread. The yeast needs to be activated and then come the kneading part which will burn 100calories around the arm and you have to wait till the dough rise bla bla bla

But for the sake of trying, I am still on with my mission to try this so called quick dinner rolls. So I bought Mauripan instant yeast and inside they have about six recipes and one of them is raisin bread. I read through the recipe and to my surprise, it doesn't require yeast-activation! *now I know why it is called instant*

Anyhow, these are some tips on how to make "quick" dinner rolls:

1. Make it on a sunny day. It will rise faster. I did it on a cloudy day *look at the dough* it doesn't even double up the size! But I'm not interested in waiting. So I just continue :P

2. Use evaporated milk instead of fresh milk or plain water. It will taste creamier!

3. Don't put too much sugar if you're using evaporated milk.

4. Don't worry about the dough size. It will taste of bread after all..hehe..

5. And this one will be a guarantee or motivation *what ever you call it* home-made bread is always better than the store bought ones! The hard work just pays off right after you see the buns finishes in less than 5 minutes!*if you are not thinking of keeping it for dinner* or else, you will end up saying "FOR ALL THE HOURS I SPENT?!* :P

P/s: my rosette skill suck! T_T

UKM Legal Aid Clinic

2011-11-18T18:35:00.000-08:00

You sure know what clinic is. A place u go when u catch a flu, sore throat or u just doesn't feel so good. The doctor usually prescribe some medicine, give some advice you can rely on or most of the time, reassurance that everything will all be good :)

Now, what if u have issues regarding to your property? your family? your rights? That will surely leave you with sleepless nights isn't it? You will surely not be feeling so good but for such cases, you cannot simply go to the doctor and hope for prescription.

So, here's a solution!

Come to UKM Legal Aid Clinic, opening this monday (21/11/2011)

Opening hours: 10am-4pm (Monday-Friday)

10am-can't remember (Saturday)

Venue: 3rd Floor Unikeb, UKM (outside UKM).

Maybe you had recently purchase something that is not according to what u have ordered and wondering whether u have any right under the law to sue or you're wondering if you could do something about the pollution a nearby factory has constantly been doing.

What ever problems you have that requires legal advice, come and see us!

Good news, it's open for all! (For now)

-------------------------------------------------------------------

We were all thrilled when seeing the new clinic yesterday. It was like moving to a new house! The furniture was all big and new and we just can't wait to be on duty!

Excuse me for being so excited T_T

Credit: pictures are from a friend's facebook

Cupcake project!

2011-11-18T06:10:00.000-08:00

My friend wanted to surprise her boyfriend with rvc cupcake so she went to my house to complete that awesome mission! It's so easy when we have the same taste in designing the cuppies- simple yet striking

Them cutting 2 circles and 1 heart for hours!

White chocolate for the decoration

Here's how you do it:

Melt white chocolate for 30 seconds in microwave and whisk until smooth until it started to cool a bit. Pop in to the microwave again for 10 seconds and whisk again (this is only my version of tempering. please by all means use the correct technique :"| ) then add oil base colouring. spread on parchment paper @ plastic and cut out desired shape using cookie cutter. place in refrigerator for 5 minutes so it sets quickly. after that you can use it immediately!

What do you think?

Improvised banana walnut cupcake

2011-11-16T00:26:00.000-08:00

By the time I'm typing this, the last batch of banana walnut cupcake is halfway cooking. You know, it's not easy to bumped into good pisang emas so whenever I found one I will just grab it without even thinking twice! So here's some pictures of..hurmm... whatever left to be captured heh:

What I did for improvement is replacing the white sugar with brown sugar and I tell you what, the result was amazing!

Here's the recipe.

While I was baking this I remembered a friend who had been requesting this cupcake but I cannot seem to fulfill it because I was so busy at that moment I just couldn't find time to go and search for bananas let alone bake! Sorry Izan! She is a good friend of mine studying in South Jakarta and I went to visit her for the second time empty handed!Can you believe that?! Good thing she doesn't kick me out of the house :p

Chocolate Ganache without Cooking Chocolate

2011-11-07T18:48:00.000-08:00

Prior to Eid-ul-Adha, I made steam chocolate cake (again) for a neighbour. So this time I managed to capture the overflowing ganache which can make me myself drool everytime I see it!

So here's the very easy recipe:

1/2 c cocoa powder (I use Van Houten and yes, the quality of the cocoa powder plays a big role for the taste and the smell of the ganache)

1/2 c hot water

1/2 c condensed milk (I use half can)

1/2 c oil (I use Cap Buruh)

Mix everything until well-mixed and put in a pot or pan or whichever that fits on a slow heat until it thickens and shine.

I can assure you that you can never go wrong with this ganache and the only tip I can give u is: use a good quality chocolate! When handling chocolate, the better quality the better result that's it. very simple. A lot of my friends have tried it and it turned out goooddd :)

Btw, I took this recipe from the net long ago before I even started blogging (about food). So, my million thanks goes to the owner of the recipe. I'm sorry I forgot to jolt down your name on the recipe! :(

Salam Aidiladha

2011-11-05T20:00:00.000-07:00

Walaupun masih dengan baju ~~kelawar~~kaftan di pagi Hari Raya Korban, mood raya tu still ada. Kenapa?

Ini jawapannya..

Dari depan: Apple & Peach Oat Crumble. Ni kebetulan buat semalam sebab ada epal tak habis-habis. Kira rezeki la ni ada pencuci mulut. Selalunya tak ada pencuci mulut pun.

Ayam masak merah

Rendang

Kuah kacang yang berketul-ketul

Nasi impit

Sayur masak lodeh kegemarankuuuuu~

Kesemua diatas (kecuali Apple & Peach Oat Crumble) pabila dihimpun bersama menjadi... LONTONG!

Lontong ni hidangan wajib kami sekeluarga tak kira raya puasa atau raya haji. Selamat menjalani ibadah haji, ibadah korban dan Selamat Hari Raya Aidiladha semua!

P/s: korang pulak makan apa?nak sikit! ;p

Breakfast

2011-11-03T19:04:00.000-07:00

Woah this is something very rare to me. Posting for breakfast?

But but today is absolutely different! I woke up early wash my face, brush my teeth and just before I wanted to take a shower, I decided to google "renew passport Malaysia" and that is when I decided not to take a shower but put on some make up and shoot some passport photo instead..heheh..

The thing is, I have been facing some passport issue recently when I went to Jakarta. It's not an issue for anyone else I suppose. It's a big issue for only Miss I-just-couldn't-bother-reading-the-whole-passport-it's-not-fun-and-I-couldn't-care-less. Until, I was stopped at Sukarno Hatta Airport because my passport is suppose to be renewed!

Can you imagine that? Being alone at the airport for the very first time in your life and ur stopped by a ~~cute looking~~ officer and only to be told that he is sorry but he can't allow me to enter Jakarta! Just because he wants me to stay put and be there with him! *sorry..too much romantic airport scene hehe* Reality is: WHATTTTTTTTTTTTTTTT????? He then showed me a phrase that stated that the passport is not usable if it is expiring in 6 months! (yeah it's at the very last page where no one bothers to read) I mean I never knew that!

Then I tried tricking this officer with my terrible math skill. I said "well you see, that is when you start counting it from this month when you are suppose to count it from this month *with a very a confident face* Guess what? he laughed! Gosh that is so rude! Laughing at my math skill is one thing, laughing so hard until his friends came over is the other thing. Note: it's friends not A friend.

Then I've got no choice but to surrender. I said I never did knew about the 6 months expiry *with puppy eyes* Then he made few calls and asked some questions. And he said, okay, only this time and only this time he will let me in. Next time he said renew the passport!!! And just when I entered the airport I feel like kissing the floor! So, today, before I go to Jakarta again this Wednesday *always the last minute one la this mak cik* I decided to go to the Immigration Office to renew my long over due passport but I was stopped when I learned that we can renew it online! Don't you just love technology! <3 <3 <3

That's all about my very long journey of passport renewing. Still with the make up on, I remembered the ripe bananas a neighbour had given us. So, I decided to go down stairs and make a little dessert for breakfast.

Cekodok pisang

3/4 c flour

8 ripe bananas

a pinch of salt

1. Mix all the ingredients using your hand. Knead if you like. The batter will be more airy the more you knead. But you seriously don't have to knead it up until 1/2 hour or you can just bake a pizza for breakfast instead ><"

2. Put about 1 1/2 c of oil into a wok. And once the oil is hot, put in 1/2 tbs batter.

3. Using medium heat, turn the cekodok to the other side until both sides turns golden brown.

4. Lift the cekodok and place it on to the plate.

There you are cekodok ready to be eaten!

P/s: You see, I haven't bathe when I'm mixing this cekodok using my bare hand. So, I suppose that should do the trick for a real tasteful cekodok, huh?

Actually, this is how all the cekodok looks like..hehehe..

Kindori Ice Cream,Pasta Zanmai & New Zealand Natural Ice Cream

2011-11-01T08:55:00.000-07:00

Despite by piles of assignment, I agreed to follow these two ladies to Sunway Pyramid. The most significant shopping was only on face mask which is RM3! At first we decided to eat at Sushi Zanmai but when we asked the receptionist, here is how he replied:

"Can you see Body Shop over there?(which is above and opposite from where we were standing) You go straightttttt until you see Parkson. Enter Parkson until you reach outside, go up one level"

Yeah my legs were already wobbly the minute I heard the direction. So, we ended up eating at Pasta Zanmai which is two floors above (yeah the escalator is really near us)

These are the mini sets that cost us RM28 each (include tax, green tea etc)

Mine is the first one. I know mine was the first to be captured but I ate more than half already because my pasta isn't soupy so it took me only few slurps to finish. *Okay okay, I was a weee bit excited at the moment because the pasta tasted good~ In fact, all the dishes taste good. Oh and that's the good thing about pasta zanmai, they offer you all this pasta that has really good japanese flavors in it :) *Say gooodddddd~*

The green tea is served in a very small pot which will make you raise your hand quite oftenly for refill :"(

And this is not dessert *sad look at my bloated tummy* The ice cream is velvety but the flavor and sweetness are lacking. As I was eating, my friend said she had read at the board, "no sugar added, natural flavor blablabla" Okayyyy...*down*

So, we ended up having dessert at New Zealand Natural. Here the more scoop you add, the cheaper the price for the next scoop gets. *Or is it normal for ice cream?* The third scoop would be RM3. Flavors that I favour: Spotty dog & White Chocolate Raspeberry!

Last but not least, I hope you don't mine me doing food review here. Do tell me if you get annoyed with all these reviews and what you want is just recipe, recipe and recipe!!! Tq :)

Easy chocolate cake!

2011-10-29T20:34:00.000-07:00

Of all the days I went through, only today that I had the time to explore the new Steam Grill Microwave Oven (Note: It's not a convection oven). It has so many functions that it took me the whole night to learn how to operate it *talk about exaggeration*

Just now, I decided to take a break from doing my assignment, run down the kitchen and meet the new Mr multi-function Microwave! We had some rough patches earlier last night but today he was being really really tolerable :)

And of course my first attempt would be chocolate cake! The good thing about baking a chocolate cake is that you can never go wrong with it! Trust me, if it's too dense you can just call it brownies and if it is too fluffy then you can just say you prefer your chocolate cake to be light or even it doesn't cook, you can still be proud of your very very moist and chocolatey chocolate cake :P

Enough with the endless exemption clauses I will now introduce to you my easy peasy chocolate cake recipe! It is soooo easy that you don't realise you're making yourself a cake! And you won't even feel guilty of sacrificing your assignment time to bake a cake! *Errr*

So, here's the recipe

Dry Ingredients:

1 1/2 c sugar

1 1/2 c flour

1 tsp soda

1 tsp baking powder

1 c cocoa powder

Wet ingredients:

1 1/2 c milk

1 c oil

3 eggs

1 tsp vanilla *optional

Sift the dry ingredients except the sugar. Combine with wet ingredient and fold until well-mixed.

So here's the part where Mr Microwave comes in handy. Usually, I have to bring a pot of water to a boil just for the purpose of steaming the cake, but with Mr Microwave around, I can just pop the batter in the microwave, press micro steam function and set the time which is, please hold yourself tightly, I'm afraid you will fell off the chair...it's 15 mins! Yup no kidding! Is this the easiest chocolate cake on earth or what, right?

This is the only amount of water you need. Water saving it is!

Btw, this recipe will result in two delicious chocolate cake! *Unless you're using 20x20 baking pan*

So this is Mr Microwave I was telling you guys about! *Oh, please ignore the obnoxious figure, thank you*

And now, it's back to assignment..zzzzzzzzz..

12 hours buffet @ Atrium Cafe, Sunway Pyramid

2011-10-26T20:47:00.000-07:00

I bought two milkadeal vouchers few months ago and only last Sunday I had the time to redeem it.

I should say, it was worth the RM55! With all the variety of food from local cuisine to western dish and the most significant that you can't get anywhere else, multiple entries! Yup you can have breakfast, brunch, lunch, tea-time, dinner and supper with just RM55!

The chicken lasagna, crispy fried red mullet and potatoes are divine! This is by far, the best chicken lasagna I've ever tasted!

This is how I ate the smoked salmon. I usually pay for belas-belas ringgit for a regular smoked salmon sandwich which sometimes doesn't taste that good. But this time I can eat a whole lot of it and it tasted really delicious!

And this is the most delicious bread & butter pudding with vanilla sauce I have ever eaten!

Yup, they offer a lot kind of seafood as well

This is spinach pie something. I didn't take it tho. Too much greenies :P

And this would be my first time tasting oyster! @La Marche it would cost you RM9 a piece but here you can eat them as much as u want!

For dessert I had fruits (no picture) and ice cream!

And I finished the endless food consumption with a cup of tea. I know, I know, tea is bad for digestion but that is the main reason why I took it after dinner! You see, when it's bad for digestion, all the food I've eaten earlier will stay longer in my tummy :P

Last but not least, what fruit is this?

That's all! Enjoy your day people!!!

Ikang Singgang

2011-10-22T02:37:00.000-07:00

Selamak hujung minggu lake *selamat berhujung minggu semue*

Jangan tak tau saya memang pandai cakap Terengganu sampai orang selalu ingat saya asal Terengganu (perlukah saya cakap macam tu?macam meminta dihumban ke dalam tong sahaja)

Okay, jadi disebabkan orang sentiasa ingat saya ni orang Ganung(Terengganu), saya nak kongsi se(satu) resepi yang memang femeh (famous) kat ganu nung (Terengganu sane)

Hahahaha tipu je!(erk macam la lawak sgt) Bukan sebab orang ingat saya orang Terengganu la..sebabnya ialah...

Kecur air liur tengok resepi ni kat try masak :( Resepi ni mak kawan saya, Asyrani yang ajar..pastu tips masak biar lama-lama tu pulak mak saya bagitau sebab kawan dia kat Terengganu dulu bagitau..Terima kasih semue! :DDD

Ikang Singgang

-Ikan kembung @ apa2 ikan

-2 biji lada merah (ikut tahap ketahanan kepedasan)

-satu inci lengkuas dititik

-seulas bawang putih dititik

-garam

-air

Cara-cara

1. Basuh ikan. Potong dua.

2. Masukkan lada merah+lengkuas+garam ke dalam air.

3. Tunggu mendidih

4. Masukkan ikan

5. Tunggu lada tenggelam

6. Tunggu lebih kurang 15 minit lagi

7. Angkat dan hidangkan.

Mudah kan? haaamboi banyak cantik muka hang! Hang tau dak nak tunggu ayak tu mendidih berapa lama???nak tunggu lada tu tenggelam lagi..

Dari segi bahan memang mudah tapi nak tunggu dia masak tu memang hu-mak-ai boleh siap cat rumah dulu! *dan dan tu la nak cat rumah*

Tapi saya jamin ikang singgang ganung ni sedak! Prinsip yang ~~wajib~~ harus kita pegang waktu buat ikan singgang ni ialah makin lama masak, makin sedap! Tapi jangan la masak sampai kering air nye ye ><"

P/s: rindu nak kerja kat Tutti Frutti Seri Bangi!*TF originalll*

Masterchef Malaysia

2011-10-20T15:55:00.001-07:00

I think this would be the last post on my Masterchef Blogger experience cuz after this we should all put our eyes on CH104 Astro Ria for Masterchef Malaysia! Don't forget people! It's at 9pm and it starts on 22nd October!!!

We had the exact same type of challenge we had during Semi-finals which is mystery box challenge and skill test. But this time the Mystery Box Challenge was prolonged to 1 hour.

As you can see in my previous post, the Mystery Box contains two avocados while the skill test was chopping onions. We were given 10 minutes to chop. The judges in this test will evaluate the fineness of the chopped onions and also the quantity. I managed to only chop one T_T And at this particular test 6 participants was injured!I myself cut my thumb nail without realising it!Lol

And then we have three distinguished judges which are Mr KY Speaks (a renown Blogger), Mr Raqim Ahmad (Astro Brand Manager) and Chef Kerlley Bong (an experienced chef graduated from La Cordon Bleu, France).

Then I met bloggers from the semi-final round again

This is Kak Yati from Sawanila.com She made poached egg that we had learn previously. I think cooking skills are running through her blood and veins by genes because her little sister joined this competition too!

Then I met Kak Mimi. But we just bumped into each other twice. First is on my way back from the toilet (she was on her way to the toilet of course). Second is when I finished praying and she just entered the Surau.Haha!

I also met the famous Falihin. He made sushi out of the mystery box challenge! What an idea huh?But he still owes my mum his pan-grilled chicken recipe though *tibe-tibe*. We are the youngest participants here *although I don't look as young as him but believe me, we are at the same age or I think I'm younger than him by few months :P*

And then I met James. He doesn't look as energetic as he was during the semi-finals. He said he had come back from work at 4 am before he went to the event! *And he has to cook afterwards!* Nevertheless I'm still looking up on him for being so passionate! Way to go James!

And then I met again the very kind and helpful Chef Ryan from the Cooking House. He is the one teaching me how to pipe the avocado custard inside the Roti Puri. At home, I use to just sandwiched the Roti Puri with the custard in between because I've tried piping in custard once at home but the Roti Puri deflated and I can't seem to pipe in the custard. Apparently it takes expert chefs to teach me how to do it. At the very last moment, there's this lady in a red shirt *I can't find her picture* telling chef ryan "Don't poke from the sides!!poke from the bottom!!" Then chef Ryan repeated the same to me and Chef Kerlley was also very kind helping me out with the "piping work". She said "put the piping bag deeper and then you start piping". That would be a very useful tips for me (and all of you). Millions thanks to all the chefs who had willingly assisted me especially Chef Ryan whom I guess inspires a lot of other participants too. I learn so much that day :)

Now, now, I'm really looking forward for Masterchef Malaysia to begin! For a start, I'm eying for Masterchef Lynn because I met her during the finals the other day!

Mini Roti Puri filled with Avocado Custard on top of Creme Patissiere and top with Chocolate Ganache

2011-10-17T06:49:00.000-07:00

And that would be my dish for the Mystery Box Challenge. And the mystery ingredient is two Avocados. I cannot describe the avocados whether it is ripe or juicy or fresh because I DON'T KNOW ANYTHING ABOUT AVOCADOS except for the fact that I dislike the taste of it because it happens to taste soo greeny and leafy..eyew! In fact, I believe all the participants was clueless. Imagine if u were to be given two avocados, what would you do?

Nevertheless, we still got no choice, with a very limited range of ingredients and utensils, all 10 participants created 10 very beautiful dishes. Sorry, all 9 participants created 9 salivating dishes. Mine was too "artistic" I would say :P

So today I'm going to write about how I made it. And with the comfort of your own kitchen and your own creativity I believe you can do better than me!

1. Cut the avocados into half and pull out the seed.

2. Spoon out the avocados and put into blender it with milk and sugar. Blend well until it forms a

paste (you don't want it to be too runny or else you will have a hard time to pipe it later)

For roti puri, put flour in a bowl and make a hole in the centre. Put in a lil at a time while your hands are mixing the ingredients until the dough doesn't stick to the bowl. Put in a tablespoon of oil. At this stage you will see that the dough is very dry and you will be so tempted to add in more water. But DON'T! Trust me, you want the dough to be very dry or else it won't rise. *Maybe the moisture will make the dough heavier I guess* Then leave the dough for as long as u can

I was introduced to creme patissiere by the cook book my aunt gave me, "Larousse Dessert". I will blog about it in detail later..

So for the creme patissiere, heat about a cup of milk * don't let it boil* then I cracked three eggs and separated the yolks and whites. Take the yolks and put in some sugar and whisk. Put in flour about 1-2 tbs and whisk until it turned paler. Put about 2 tbs of the milk from the pan into the yolks and quickly whisk. Put another 3/4 of the milk and whisk vigorously. Then put the mixture into the leftover milk into the pan while still whisking vigorously. Don't let it curdle. Supposedly it will be thick but I wouldn't dare waiting because I'm afraid it will curdle so I settled with a custard sauce instead..hehehe..To avoid the surface from forming an annoying skin, put some sugar on top or cover with plastic.

Last step is to cook roti puri. For this, you have to use minimum one small bottle of oil and a deep pan *supposedly* for roti puri, the deeper, the better. Than ur suppose to roll the dough using rolling pin but I used my hands and pressed it as evenly as possible. You don't want a very thin dough or else it won't rise and it will turn into biscuit and you don't want it to be too thick or else the inside will not cook. So to know the right size is to practise and practise and practise until u know how thick the dough takes to rise. Same goes to the oil. If it is too hot, it won't rise and if it is not hot enough it won't rise. So, what should we do? Again, practise. *The same with popia skin*

Blogger-blogger kat Finale event yang hapening & sangat best

2011-10-16T04:53:00.001-07:00

Rasanya semua dah tau pemenang Blogger Masterchef Final kan? Ini dia orang nya:

Dan ini blognya:http://wendyinkk.blogspot.com tengok blog je dah tau dia memang sangat berbakat! Untuk finale semalam, dia buat hidangan yang para juri tak puas-puas nak makan. Tahniah Wendy!!!

Ni pula pemenang bagi kategori blogger buzz! Mohd zaid..Orangnya cool je..tak nampak kepoh-kepoh tapi dia la yang menang RM1000+ipad+microwane oven Panasonic+hamper Nestle

dan ini blog nya:www.mohdzaid.com

Kalau masa semi-final kita start dengan orang depan, ni kita start dengan orang sebelah pulak. Saya dapat station no2, jadi orang sebelah saya ialah yang bernombor 1 dan 3.

Station 1

orangnya kelihatan sweet dan sangat tenang..saya jadi gabra pulak duduk sebelah kak beri ni..nice to meet u kak beri!

Station 3

Blogger yang ni adalah antara blogger otai. Nama dia Abg Jai. Saya memang la suka buat orang keliling saya susah, ari tu pinjam towel orang depan ni terpercikkan minyak kat Abg Jai ni. Mintak maaf sangat2..x sengaja..dah gelabah sangat time tu.

Yang 5 finalis dari round 1 saya dah kenalkan aritu.. Jadi, dua lagi peserta lain ialah:

http://goodyfoodies.blogspot.com/
Blogger ni terkenal dengan nama baby sumo. Saya pernah comment kat blog dia before this. Rasanya pasal review makanan dia kat Al-Ammar

http://jabberholic.blogspot.com
Blogger ni pulak sangat kreatif! Dia buat 4 dippings yang berbeza untuk makan dengan canapes

Blogger lain yang saya jumpa semuanya otai-otai..*segan jap*

Blogger ni sebelum ni mampu mengikut (follow) je blognye..jadi semalam jumpa dengan the very famous http://www.kakinakl.com/ ! Aunty ni sangat peramah orangnya patutla ramai yang suka. Banyak juga resepi yang saya try2 dari blog ni. Sebelum blog saya ni dibuat lagi. Kira macam star-struck jugak la masa jumpa tu.

Yang ni pulak www.abangensem.com punye isteri..cantik wife dia..masa mula2, borak dengan kakak ni la..lepas tu tanya2 blog..rupanya suami dia yang berblog..tapi famous jugak blogger ni sebab selalu tgk name die dimention dlm blog2 famous lain.

Selain tu, jumpa pengacara Zainal Alam Kadir!

& Masterchef Malaysia Lynn!!! yup! dia kebetulan lalu kat situ..Kak Lynn ni pun blogger rupanya..tengok la blog dia..kalau lah dia yang masuk Blogger Masterchef ni..memang la semuanya tenggelam!
Itu je..next update pasal apa yang saya buat untuk cabaran kotak misteri pulak :)

Terima kasih BANYAK-BANYAK!!!

2011-10-15T14:35:00.000-07:00

Entri kali ni nak tulis dalam BM. Tapi kalo dlm bm kena mintak maaf awal2 sebab mesti la banyak merapu kan pastu nanti mesti post ni panjang sangat kan pastu nanti mesti korang letih nak bace kan *awal-awal lagi dh merapu*

Post kali ini khas untuk keluarga dan kawan-kawan yang datang semata-mata nak support semalam. RM2000 boleh cari, Ipad & Microwane Oven boleh usaha beli, hamper Nestle boleh rasa tester kat Giant tapi sokongan yang mereka-mereka ni bagi memang tak ternilai. Kalau menang tapi sokongan tak sehebat macam ni pn rasanya tak berbaloi menang.

Tiba-tiba sedih teringat cerita Susan Boyle mase dia diterima masuk X-Factor tapi bila balik rumah baru dia perasan tak ada orang nak celebrate dengan dia. Kak Susan!!!Kak Susan tabah sangat!!!(in case dia terbaca blog ni: Sis Susan!You're very persevere!!) (tapi nnt dia mesti terpikir asal orang ni panggi aku kakak?bila masa mak aku kawen ngn bapak kauuu???)

1. Mummy & kaum kerabat

Mummy merupakan mak saya. Saya panggil mak saya mama. Mak saya merupakan satu-satunya insan yang telah menyokong saya dari dulu sampai sekarang.

Eh cop! Ada saat-saat yang mak saya tak sokong. Contoh paling ketara: masa verangan nak masuk Masterchef dulu..dah download dah ni borang dari website Astro..skali mak saya kata "hah!xpayah!masak nasik lemak pn x pandai" Oh pedihnya! bila mak sendiri tak yakin dengan kita! tapi depan mak tak nak kalah kan so, menjawab la (adik2 jangan tiru aksi2 ni dirumah) "nasi lemak memang la tak pandai masak sebab nasi lemak kena bangun pagi buat" errr xde kaitan senanye..mesti mak aku ni bangga time tu sebab hujahan pembelaan saya lemah so dia rasa dia menang la tu. Cit!

Tapi other than that, mak sy ni mmg supportive! Dia akan habiskan apa saya masak, walaupun saya sendiri tak sanggup nak habiskan sebab tak sedap. Tapi maybe sebab bahan-bahan guna duit dia, so sayang membazir kan..hehe..

Terima kasih banyak-banyak kat kakak sulung, Jaja & tunang dia for coming! Terharu I baru balik kerja terus rushing g Shah Alam u! Kakak kedua & tunang dia pun banyak bagi support. Msg2 kot hp semua..terharu mak nak..Adik-adik? Adik yang sulung wish2 la jgk kot internet.. yang lain?hampeh!yang bongsu tu paling best.. bila dapat Ipad baru nk tunjuk sokongan padu..dah terlambat!Bye! *tibe*

Kak Darin and Abg Safri, terima kasih datang bagi sokongan! It means a lot to me bila Kak Darin & Abg Safri datang! Rasa macam masih ada yang sayang gitu.. Tq!Tq!!

2. Kawan-kawan

Setiap kawan yang datang tu saya hargai sebab saya tahu semuanya bersusah payah nak datang. Yang sampai awal, Aina, Nad & Ili.. Aina & Ili ni dah la dari Semenyih tataw jalan tapi sanggup redah! Yang Nad ni dtg all the way from Terengganu okay! Terharu sangat-sangat korang datang..serious! Hanya Allah yang mampu membalas jasa set2 mung..

Lepas tu Sarah, Kema, Su, Fafa & Eja. Mereka-mereka ni memang la kawan yang suka menyokong. Tak caye korang kawan dengan dorg. Dorang memang supportive & caring! Sarah baru abes netball, datang. Yang paling terharu bila kitorg banyak lagi assignment yg penting yg kene submit next week tapi dorg datang jugak. Eja pulak sakit-sakit pun datang tau! Terima kasih korang!!!Sorg lagi, Yaya n Loko!Terima kasih singgah!

Dorang ni la yang paling banyak cheer tadi..terima kasih korang!!!!!

3. Kawan rapat

Hehe..terima kasih tangkap gambar tanpa henti. buat sy rase mcm super star pulak! *padahal flash yang tak henti2 berkelip tu dtg dr kamera sendiri je..hehehe* Tq for driving us all the way dari Bangi patah balik Nilai lalu highway Plus hubungan tengah 2 tol RM6.90 tu! Terima kasih jugak sebab tak henti-henti suruh sy rileks!

4. Yang tak dapat datang

Terima kasih sebab selalu caring tanya2 pasal Masterchef ni and selalu percaya kat aku..Especially Fatin, Naima, Ofi, Zedah,Wan (tgk ade name mu ni!!!) andddd jap yang ni kena buat perenggan baru

Izan, yang jauh nun di sanaaaaa.. selalu support n doakan..terima kasih izang! Moga Allah mempermudahkan urusan mu..Walaupun di seberang sana, sanggup msg2 aku bagi support..yang dekat2 ni msg pun 1 sen, x msg pun..Tapi izan walaupun msg beribu2 (rupiah) kene caj..sanggup!

Joshee: Tq sbb sll tanya update aku!!setiap kali dapat msg ko aku terharu sebab ko caring je. Wpon ko x dpt dtg aku still nak thank u kat ko sbb ko sll tunjuk excited. Harap2 ko mmg btol2 excited.Tapi kalo ko tipu2 excited pn x pe sbb kesan dia kat diri aku mendalam beb! With words and excitement like this, dunia pun boleh berubah tau!

Ida: tq so much bg support n willing utk dtg rmh aku sokmo main masok2!!!

Nadia, Nan, Jude, uncle, aunty and semua @Tutti Frutti Seri Bangi & Nilai..terima kasih sgt bagi support kat saye..walaupun kita knew each other baru sebulan lebih sikit..tapi korang semua semangat bagi sokongan and tanya2 update..macam family sendiri dah rase closeness tu..Patutla Tutti Frutti ni hot selling sgt..bukan sbb produk n servis je tapi staff2 and owner yang sgt sgt pemurah and baik hati!

Next saya nak update pasal bloggers yang saya jumpe..Bloggers ni semua sangat friendly and happening..so kene update kat post khas sbb korg semue buat event ni lagi gempak!

Pavlova without fresh fruits

2011-10-12T03:02:00.000-07:00

I was making something that requires egg yolks so I kept the leftover whites at the fridge until I came back from class and still saw that pity looking egg whites, I decided to make Pavlova.

Pavlova can be very simple once you grasp the technique of making meringue. Just like meringue, pavlova are made from egg whites. When dealing with egg whites, we want to have very clean utensils. By clean I mean really really clean! Read: no grease, not wet, no egg shells (even a tiny bit), no yolks (even 1/100 drop) and make sure you're hands are dry too!

So here goes my very simple version of pavlova:

3 egg whites

4 tbs sugar (I used the ordinary granulated sugar not castor sugar nor blendered it beforehand)

1 tsp vanilla

1 tsp vinegar

1/2 tbs corn starch

Firstly, preheat the oven at 150 degrees or lower. Unless your hands are made out of steel and your veins are made of electric wire, use electric mixer and beat egg whites until stiff peak forms. While waiting for the stiff peak to form, add sugar a tablespoon at a time. When it is glossy and ready, (test it by putting the bowl upside down. If it stays then you're ready for the next step) put in vanilla, vinegar and sprinkle the corn starch and ~~fold it using spatula.~~ continue mixing it (I forgot to fold it!!!!). Bake for supposedly 1 hour and 15 minutes but I baked for only 40 minutes because I just don't have the patience to wait lol

For the whipping cream, I bought the cheapest the store can offer and add in some icing sugar and vanilla and beat until soft peak forms.

Enjoy baking and don't forget to tune in Masterchef Malaysia @Astro Ria Ch104 this 22nd October ya!!!

So the picture starts from the bottom and you scroll up ;p

Blogger Masterchef Finale

2011-10-11T05:38:00.000-07:00

It will be held at SACC Mall, Shah Alam people! Ok I'm super nervous right now! What do you think the test will be? Will it be main dish? dessert?

Well this is just Blogger Masterchef and I am already too anxious. What do you think Masterchef Malaysia participants are feeling right now? I bet all they can think of is food, food, food and food by now *but in a nightmare way not the usual all-smiley and drooling way*

So, don't forget to tune in Channel 104 (Astro Ria) for Masterchef Malaysia this coming 22nd October!

Oh, and before that, please please please come to SACC Mall, Shah Alam this Saturday for Blogger Masterchef Finale! :D

Nice to meet you ;)

2011-10-07T19:49:00.000-07:00

Here are all the semi finalists present during the blogger Masterchef semifinal 1st round event (huhhh panjang bebeno)

We will start of with the person having a cooking station in front of me

1. http://ttbakong.blogspot.com/

He came with his supportive wife who has been holding the dslr and capturing everything he does from the start! As I wrote before, my wiping cloth got lost 5 minutes after I put it on my station but then he was so kind to lend me his. And his dish was sooo creative I feel like crying when I look at it!He has the dipping in the capsicum! What an idea, huh? Again, thank you so much for the help (both for the wiping cloth and poached eggs). I'm praying for this couple to have a beautiful and soleh@solehah baby. Amin...

2. http://appledia.blogspot.com/

This kakak is so happening and funny! I tasted her chicken and it was sooo goooddd!! I wish we could have a big bowl of rice and I will finish up her dish in a jiffy!

3. http://inaachik.blogspot.com/

One word when I first saw her "putihnye!" She was chatty and happening too! But sadly I couldn't manage to taste her dish. Just when I wanted to try everyone's dish we were called back for the skill test and when I came back, all the dish were eaten :(

4. http://littlemamadiary.com/

This is Kak Ros, she smiles a lot and she seems comfortable there. I guess she's an otai blogger because everyone seems to know her :)

5. http://www.mahamahu.com/

He is also the very happening one! I remembered him talking with falihin about falihin's blog. So I guess he is too an otai blogger.

6. http://www.untuqsemua.com/

He came with his wife and kid. Haihhh her wife and kid must've been lucky to have a daddy chef like him!

There's nine more bloggers participating and if I stumbled upon their blog I will share it here.. Nice to meet you people and till we meet again!

the finalist for blogger masterchef

2011-10-01T09:24:00.000-07:00

This is only half the list, another five will be out next week:

http://zamimie.blogspot.com/

Her name was announced first. Kak Mimi was the one sitting next to me and the first one whom I chatted with and when the announcement was made, she was at that moment still sitting besides me. It is like the domino effect! Hehe..good to know you kak mimi!

http://falihinjasmy.blogspot.com/

He's a Uitm student, also twenty two of age and the third child in a family *what a similarity!* My mom said his chicken is sooo good she forces me to ask him for the recipe!

http://doggyjamessays.blogspot.com/

If there's an award for the most happening and outstanding contestant, I would choose him because he simply looks so happy!

http://sawanila.com/v10/

Hoho this one. She's the only blogger that can make the most perfect poached eggs! Enough said.

Blogger Masterchef Semi-final

2011-10-01T06:29:00.000-07:00

This is my dish:

And these are everyone else's:

Okay okay just say it..T_T *I wouldn't even dare to take the picture of my dish besides everybody else's dish* I was at the verge of breaking down when everything just doesn't go well T_T

First, the pan is tooooooooo non-stick that everytime I'm spreading the popiah skin batter, the batter quickly lifted and sticks to my hand instead of sticking onto the pan! At that moment I can hear myself hearing "Don't panic wawa!don't panic!!!" the thought suddenly changes to "how can I not panic?! the pan won't co-operate!" but at last I settled for two skins T_T

Second, just as I want to start cooking the filling, the induction cooker doesn't work! And then the crews asked me to use the one in front. But it doesn't work also! The last one works but..but..*note the but there* the oil just won't heat up! And there I was 10 minutes left!

Third, I lost my wiping cloth! Luckily, the blogger in front of me was soooooo kind he let me use his. Thank you so much orang depan!

Four, back to the popiah skin, I have two but only one is usable! The other teared at the centre that the filling came out!

Five- one popia, no idea for garnishing. So I just drizzled some chili sauce, cut some tomatoes, capsicum and some julienned carrot on the plate :"( wait wait!by the time I'm typing this I suddenly have this brilliant idea! I should garnish it with mushrooms! *okayy but that still doesn't change the fact that I only have popiah on the dish..one popiah!ONE!!!UNO!!! T_T

I was seriously holding my tears at that moment but I fought with myself. No!No! Don't cry! Just go through this one! It's just a competition. After all I'm not entering it for the sake of winning is it? So just go through it.

So, praise be to the Almighty, I got a place for final. Lesson for today is: Don't give up!

Thank you friends and families for the love and support! Especially Naima! She's the one with the popiah idea and she's the one repeatedly saying invention test *although I personally think it's more of a pressure test* Thank you thank you thank you!!!!

Masterchef blogger update

2011-09-29T03:30:00.000-07:00

Just a quickie:

Please pray for me kind people!!!Pray for at least I don't do something stupid T_T *I'm so nervous right now!!!!*

Creamy Vanilla Frosting

2011-09-25T08:34:00.001-07:00

A friend asked me to do her a favor of doing this:

So here's the recipe
1/2 cup of unsalted butter
1/2 cup of vegetable shortening
1/2 cup of sifted icing sugar
1 tsp vanila

Basically, you just need to cream the unsalted butter and shortening and add in icing sugar until the consistency and taste satisfies you. The vanilla should also be added according to your taste.

sorry if the measurement is not quite accurate. I cannot seem to measure it because everytime I'm making it, I will measure it and then dump some more if it's still lacking somewhere. So, the idea behind this frosting is practise, practise and practise! *I guess*

Malaysia’s First Ever Blogger MasterChef

2011-09-24T18:47:00.000-07:00

Hi everyone! Have you heard? Masterchef will be coming to Malaysia! I bet by now you're already bored of hearing it and just can't wait for the show to start!

Since I cannot enter Masterchef Malaysia, I grab this golden opportunity to enter Blogger Masterchef.

For this particular competition I will be writing about my signature dish. Before I tell you what my signature dish is, let me tell you the story behind this signature dish.

Three (or four) years ago, my mom asked me to roast a chicken. We have this recipe called Honey Chicken. The taste of the chicken was soooooo good but when it is eaten with rice it will taste plain. So, I googled "rice that suits roasted chicken". Then, butter rice appeared. The recipe is basic and simple but it turns out very delicious and compliment the roasted chicken. From there, I improvised the basic recipe of butter rice and honey chicken to what I call...

Roasted Chicken with Butter Rice and Potato Salad ala Wawa~

So everytime people come to my house, I will serve them with my siganature dish. They will absolutely asked for the recipe afterwards.

The improvement I made for the recipe is what is so signature and original about it that you cannot get this recipe anywhere else except here! *I think so :p*

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First we will start with the roasted chicken. Why? because we need to marinate it for at least 1 hour so while waiting for it to be done, we can proceed with the rice and potato salad.

As you can see, we only need to go through 3 easy steps to make roasted chicken.

1. Prepare the ingredients:

Chicken, ginger, garlic, soy sauce, black pepper, honey, salt

2. Mix the ingredients in a bowl

3. Rub the mixture onto the chicken and marinate it for at least one hour. After that, pop into the oven for 1 hour at 190 degrees Celsius *I cannot find the symbol*

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Secondly, the butter rice. For butter rice we have to parts:

Part1

1. Prepare the ingredients:

1/2 cup of butter, garlic, shallots, chicken stock, salt

2. Melt the butter

3. Put in garlic and shallots until fragrant

4. Put in Chicken stock and salt

Part 2

1. Prepare washed rice (not in picture), 1/2 cup of green capsicum, 1/2 cup of red capsicum, 1/2 cup of bombay onion (another half cup will be use for potato salad)

2. Prepare water

3. Mix in part 1 with all the ingredient above in the rice cooker and pour water until water level reaches 4. Press cook.

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Potato salad would be the easiest and simplest part!

1. Boil potatoes (I use about 8) and cut into wedges

2. Put in a cup of mayonnaise

3. Put in the left over capsicum and onion and carefully mix them. Use a flexible spatula if possible.

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So there you have it,

Roasted Chicken with Butter Rice and Potato Salad ala Wawa~

P/s: Don't forget to put in the marinated chicken into the oven! ;)

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So for those of you who still haven't quite remember when will the Masterchef Malaysia launch,

It's 22nd October 2011!

Where?

Astro Ria (Channel 104)

every Saturday – Wednesday, 9.00pm

Master Class will be on every Friday, 9.00pm

And for those who still doesn't know what Masterchef is,

MasterChef is a worldwide phenomenon. A cooking reality show, that although doesn’t allow viewers to vote, has still broken viewership records in US and Australia. MasterChef is a success because not only is Food something we are all very passionate about but the show only allows amateur cooks to compete. Malaysians who love cooking but never had a chance to really showcase their skills and be appreciated, now get the opportunity! Get ready for the MasterChef phenomenon to take over Malaysia on 22nd October 2011!

- Official Site URL – http://www.astro.com.my/MasterChef/
- Facebook Page Link- http://www.facebook.com/MasterChefMalaysia
- Twitter Link– www.twitter.com/MasterChefMY

Tutti Frutti Seri Bangi

2011-09-09T16:27:00.000-07:00

Have you ever thought that repeating the same routine everyday is boooringgg? Having too much free time will make you distraught? Being busy is somewhat awesome? I did *or I do. Always actually lol*

So when I first saw my new semester schedule I thought "wowwww look at all those free time!" and then it hit me. "With that amount of time will I work on my assignment harder? will I occupy my times by sitting in the freezing library?or will I make functional notes?"*ignore the 3rd question. hey, hey, don't judge! usually there's this last minute notes that everybody keeps on photocopying and I can't help but join and kiss goodbye to my lecture doodling and scatching :P* Then the ghost of past 3 years came and shown me how I did actually behave from 1st year to 3rd year *too much xmas movie T_T*

Of course, the answer would be no. NO! NOOOOOO!!! I will not be getting anywhere with all the blanks I see in the schedule :"(

So, I decided to take up some part time job. And now lovely people, I'm officially *and excitedly* working @ Tutti Frutti Seri Bangi! Yeah, I'm weird @-@. Students work on semester break.And I work after the semester break? Okayyyy..

I hope everything will run smoothly. I really love the job!!! All the machine-cleaning, the mopping, the wiping *stern face* But seriously I love this job! The boss and families are so welcoming and kind. I would do anything for them! <3 <3 <3 *just in case they're reading* lol I'm just kidding they are really nice people. I hope I can be like them if I were to be a boss..hehe.. I'll update more on my tutti frutti experience *even if you couldn't care less T_T*

Guilty pleasure

2011-09-05T17:22:00.000-07:00

You can never settle for this addictive brownies with 1 piece let alone 1 bite! It is sinfully delicious, chocolaty, gooey and errr *gimme a minute to check the dictionary for the best word to portray the best brownies I've ever eaten!* This brownie is the epitome of a guilty pleasure. I swallowed two pieces in 1 sec when I was thinking to share it with my kid brother in the first place! I can even feel my pulmonary vein clogged afterwards! Sadly, it is not for sale and it is very hard to get. Thanks to my future BIL's uncle (see the long distance relationship brownie and I have) for baking the brownies for us. This is the second time the uncle gave it to us and I really really do hope there will be the third time, 4th time, 5th time and millionth time *wink*

P/s: The last time I hit the kitchen was before raya. So I have got nothing to post T_T But it's good to have people thinking "oh she must've been very busy beraya from house to house" when I'm actually not..I'm just plain lazy that's all..hehe.. Eid Kareem everyone!

Whats with the rush?

2011-08-27T18:50:00.000-07:00

I read Kenny Sia's new post. And here I was nodding my head repeatedly in agreement.

If it's the choices made in life that will make a difference,

why narrow down the choices and rushing down to decision while we can really enhance the potential within us just by giving ourselves a chance?

A chance to make a choice by our own that we ourselves really believe in...

Apple & Peach with Oat Crumble

2011-08-26T16:37:00.000-07:00

I don't do sports. I don't do fishing. I don't do chess. I don't do pixel. and recently I realised that,

I. don't. do. cookies!

Let's see what cookies have I made for the past 22 years. The usual honey cornflakes cookies, chip chocolate cookies, almond london, chip choc cookies, chip chocolate cookies again and again chip choc cookies, oh and recently sarang semut. What else? I think that's just about it.

So before raya I thought of baking some homemade raya cookies *the kuih raya list if u remember*. So I stocked up some butter but guess what? I keep on postponing the "biskut raya project" because the thought of sitting in the kitchen arranging the dough accurately on the tray one by one *for hours* really kills me! So, I surrendered and start being myself again *fuhhh~*

Now that I know I hate baking cookies I will never try to do it again and I will finish up all biskut raya in everyone else's place and I will love raya for the endless cookies raya will offer.

And because of this confession too I can now bake *without feeling guilty* something that I can really enjoy! *yay!* (or else before this making something other than cookies at this moment of time before raya will seems so wrong!) I know, I have this weird connection with food 0_O. I'm afraid if I start baking cakes or pies or even chicken now, cookies will be offended. But now I had made it clear, I hope cookies will understand :'( *Gosh! that sounds absolutely psychotic! T_T*

Anyways, I made Apple and Peach with Oat Crumble. It's actually Apple Crumble with few adjustment cause I can't find green apples but I guess putting names like Apple Crumble ala Wawa~ sounds too self-centred when what I did was just adding peaches and oats ><"

So here are the ingredients:

Basic crumble:

1/2 c unsalted butter

1 c flour

1/4 c brown sugar

optional: 1/2 c oats (I'm not sure how much did I put in tho)

Fruits:

2 peeled, cored and thinly sliced red apples

1 can of peaches ( I used the 475g Ayam Brand sliced peach)

Method:

Preheat the oven at 200C

Basically, u just cut the butter into small squares, put in all the ingredient and by using the tip of your finger, mix all the ingredients well. You're done when the ingredients forms into crumbles. Heh. Don't roll or try to join them or else you will be making a pie instead of this simple crumble.

Put the fruits inside a see through baking dish *u can arrange them if you want. say u want to put apples underneath the peaches or vice versa or arrange them side to side but I just dump them all together* Then put the crumble on top and press slowly to make the surface even. Don't put too much pressure to ensure that the crumbles are still crumbly.

Pop into the oven for 20-30 minutes until it browns nicely.

You can also serve them with whipped cream or vanilla ice cream. But i prefer to savour the sweet taste of red apples and sourish peaches alone.

You can also use granny smith green apples instead if you want it to taste sourish. By doing this, you no longer have to use peaches. You can use 3-4 green apples for that.

I'm using a 7@8 inch baking dish. So, if you're using bigger dish, make more crumble and use more fruits. The fruits can vary from any fruits that you like :)

Tips and tricks:

1.If your fingers are warm, use spatula instead to make the crumble.

2.Put in flour a little at a time so it will reduce the risk of dryness.

Trivial facts brought to u by Wawa:

What's the difference between apple pie and apple crumble?

1. When making apple pie, you have to use green apples and you have to cook them with sugar and cinnamon. But the sweetness of apple crumble comes naturally from the sweetness of the apples ur using.

2. The pie crust vs crumble. Need I say more? (Okay I will say more) Crumble is just very crispy and delicious while crust is just plain boring crust :p *I shouldn't have said more*

3.Apple crumble is easy unlike crust, you don't have to blind bake the crumble before hand.

4.My lil siblings dislike Apple pie but really really love Apple Crumble. Enough said.

But then again, they are both really different things. T_T (I told you these are trivial facts ;p)

Journey to the west

2011-08-26T00:38:00.000-07:00

The 3 course meal we had last night for Iftar:

Appetizer- Mushroom Bruschetta inspired by this blog

Entree- Macaroni Lasagna inspired by Zack

Dessert- Apple & Peach with Oat Crumble

P/s: Gonna post the Apple & Peach Crumble recipe real soon! But I'm not going to post the appetizer n entree recipe. I didn't follow the exact recipe so it didn't turn out great :( *sorry recipe owners* But I will try them again and share the recipes here. Meanwhile, you can browse through the links I've put above :)

Honey Chicken with Oil Rice?

2011-08-24T07:02:00.000-07:00

Both names are very deceiving don't you think? I mean, when I myself say honey chicken my head will instantly picturing honey chicken from chicken rice shop and when I say oil rice I will be imagining a rice which is sooo oily and unhealthy. Combine the two?eyew!

So I guess certain dishes in Malaysia are just meant to be called by their own names and should never be directly translated like what I just did T_T

Now now, what i had for today's iftar is Nasi Minyak & Ayam Madu. These are the typical wedding dishes you'll eat at a Malay wedding ceremony but you just can't get enough of them! My first time cooking it was with my friends wayyy back in Terengganu. I was so amaze that they can cook wedding dishes! I mean Nasi Minyak kot! *and Ayam Madu here refers to a twisted version of Ayam Masak Merah*. And this dishes is incomplete without sambal belacan!*grilled prawn paste mix with smashed chillies* See? Asian dishes should be taken as they are. If you try so hard to translate it, it will turn into a very weird dish name.

Eyew again. ><"

I got the chicken recipe from Puan Hanieliza. There are quite a lot of her recipes that I've tried and it turned out delicious! What I really like about her recipes are that they are so simple and yet the results are WOW! I took most of her recipes from Forum Cari and I've tried them since I finished school. Thank you Puan Hanieliza! You may not know me and we may never met before but ur recipes gave positive impacts in such a tremendous ways and only Allah can repay you :)))

However, I adjusted her chicken recipe a bit just because my little sibling doesn't it veggies. So I have to eliminate the peas.

Here goes, the ingredient:

Skinless chicken (mix with tumeric powder and fry)

To blender:

20 dried chillies (but I'll put more next time because I want it to be more fiery..25-30 perhaps..hehe)

1 onion

3 garlic

Spices:

1 inch of cinnamon stick

1 star anise

1 cardamom

3 cloves

5 tablespoon tomato sauce @ ketchup

5 tablespoon honey

salt

1 c water

Method:

1. Leave about 2/3 cup of oil after frying the chicken and put in spices until it looks drier but careful not to burn them. *You can smell the fragrant smell of spices at this point*

2. Quickly put in blendered ingredients and by using medium heat stir until it is slightly dry and until there's oil popping out of the wok *naik minyak hehe* This particular stage will take about 5 minutes. So please bear with your spatula and keep stirring. You know you should be doing the next step when the strong smell of dried chillies had lessen or better yet, gone.

3. Put in ketchup, honey, salt and water to taste.

4. Let it boil and put in fried chickens.

4. Mix well and it's ready to be served!

Nasi Minyak

4 cups of washed rice ( if you want better result, use Basmathi rice)

4 tablespoon of margarine @ butter @ ghee

spices *same with the above*

1 onion-blendered

3 garlic-blendered

2 tomatoes-blendered

1/2 cup of evaporated milk

salt

optional:

raisins

pandan leaves (I forgot to put both that's why they are in optional section :P)

Method:

1. Using a rice cooker, heat the fat and put in spices. When the smell is up put in onion, garlic and when they turn slightly dry, put in blendered tomatoes,milk, salt and rice. Put in water and mix well.

If you're putting in pandan, put it together with onion and garlic and if you're putting in raisins, put it after the rice.

That's all for one big hearty meal :D

Kuih Raya 1: Millionaire's shortbread

2011-08-22T15:55:00.000-07:00

According to Stephanie Jaworski, this shortbread tasted like Cadbury Twix. So, I decided to give it a try and insert it into my kuih raya list *I had 6 kuih raya in my list for this raya btw*. I baked it earlier this month but it finished in less than a week! So now that it is nearing raya I should really start baking what ever kuih raya I planned to bake.

The good thing about making shortbread is that, you just have to bake it in one go and you'll get a jar full of bars. Compared to baking other cookies you have to shape it one by one and u need to put the baking tray in the oven repeatedly to get one jar full of cookies * unless of course your oven is big*.

Ingredients:

For the shortbread:

3/4 cup butter

1/3 cup brown sugar

flour

Preheat your oven at 180 and grease baking pan. Cream the butter and sugar using hand mixer. And put in 1/2 c flour at a time until it becomes crumbly or it forms small balls. Then you press it into a greased baking pan and roll it using small rolling pin or in my case I use an empty jar so that the thickness is even. Lastly, cut it into small squares and prick with fork. (I forgot to cut it before baking it so the result is not as smooth as I want my shortbread to be) Bake it for a good 20 minutes or until it turn slightly brown. Make sure to cool it before starting the next step or the caramel will melt.

This is how the dough should look like after you're done putting in flour. (source: google)

For the caramel:

1/2 c sugar

water

1 tbs butter

1/2 can of sweetened condensed milk *susu pekat manis*

Put the sugar in a pan and put in water just enough to wet the sugar. Don't put too much water or the caramelising process will take a longer time. Just leave the pan over a medium heat and don't stir wait until it turns golden and then you can start stirring to make the colour even and turn off the heat. Quickly, put in butter and keep stirring vigorously at this point, it will be all bubbly and er scary? But fret not, after about 5 seconds, put in the condensed milk *while still stirring vigorously* and it will turn into a very rich golden thick textured caramel. If it's not thick enough, turn on a very low heat and keep stirring. You know it's done when you try to split the caramel you can see the pan longer and the caramel doesn't join quickly. *Err do you get me?*. Then pour it on the shortbread and spread it evenly. At this stage you have to be very quick because the caramel will hardened in just a jiffy!

The chocolate topping:

1 bar of cooking chocolate

2 tbs butter

Using bain marie (double boiler) melt the chocolate and butter. U need butter to hardened the chocolate or else it will not be hardening. And it is a MUST to use good quality chocolate. If the chocolate is not good, then the whole bar will not taste good.

Lastly, cut it into squares and let the topping dry (usually take a the whole day) and then stack em nicely in a jar.

Ribena Lychee

2011-08-19T05:23:00.000-07:00

First of all, sorry I had to post this on a fasting day :'( This afternoon I had this sudden crave of having Ribena Lychee. Surprisingly I had only tasted it once at SS2 Murni, Subang and it was few years back. I was not all into this drink at that moment but somehow today I have this irresistible urge to sip it. And it was only 12 noon! ><"

I googled for Ribena Lychee recipe and there they are, all Ribena lychee recipes ready to be tested! And it happens that my Mom got a nice big can of Nikko Lychee in syrup last Wednesday from a very kind neighbour. So, when my mom was about to go out to pick my lil sister * yeah my brother ponteng as usual* I chipped in to buy Ribena!

Unlike other people we don't have Ribena at home. My mom said she heard that Ribena can cause Asthma. But she did grow up with Ribena. In fact she brought Ribena everyday to school! I had this feeling my parents purposely didn't expose us to anything except plain water to save $$$ T_T I grew up thinking only rich people drink Ribena and that thought never did walk away even from the tiniest space of my brain :'(

Since I never bought Ribena I thought the price was RM25.90 per bottle. Apparently it only cost me RM7.90! *evil look to my mom* All of this years I've been restraining myself from Ribena for nothing! T_T

Man that was quite a post on just Ribena! Okay okay I think I should start writing the recipe now.

Ingredient:

One big can of lychee

4-5 scoops Ribena(using a laddle not ice cream scoop ><")

3 cups of cold water

Ice cubes

Method:

In a jug, mix all ingredients except ice cubes. Put ice cubes and scoop 2-3 lychees from the jug into a glass followed by pouring the ribena lychee.

My mom and lil brother and I guess my lil sister too was sooo skeptical about this drink at first. According to mom "Ribena is not for grown ups" My lil bro on the other said "it looks weird" My sister was being skeptical in a very subtle and polite way. She quickly bought Tropical Apple juice when she knew I was making this drink!!! T_T

I had to lie to my lil brother saying the drink was delicious and it may look different a bit *ehem not weird* because it's a 5-star hotel drink that's why. But I forgot that he was 13 already not 3. I got use to lie to him whenever I want to force him to taste whatever I'm making by the way..hehe..

However, just when the clock strikes "time for berbuka" the drink finished just within 5 seconds! I only manage to drink a glass! But my family being as cruel as always they still doesn't want to admit it was delicious!

Butter Prawn @ Shrimp

2011-08-18T06:53:00.000-07:00

Firstly, can anyone tell me the difference between shrimp and prawn? Secondly, is it necessary to differentiate between the two? Okay I'm done with Marine Biology questions let's start with today's recipe! This recipe is so simple yet I cannot be making it everyday because it's prawns! (or shrimps!) *do I really need to state both every time I want to say prawn? or shrimp?Urghhh* so the point is, it's pricey :"(

Usually you can find this dish in Chinese restaurants but I seriously prefer it to be home-made. Top three reasons why you have to make it at home are: 1st: because the restaurant version is too sweet. 2nd: there is too much of the flakes that I have to dig really really deep into the plate to search for the prawns @ shrimps *ok I'm doing it again* and the top reason for me to cook it at home is that it is easy peasy!

Ingredients:

-Cooking oil (to fry the prawn @ shrimp *I know u got it alright just state one!prawn @ shrimp!* and about 1/3 c to start making the butter prawn *finally* or shrimp :P

-1.5kg prawns @ shrimps *I still cannot decide whether to settle with prawns or shrimps*

-2tbs butter @ margarine

-2 eggs (lightly beaten so the whites and yolks are incorporated don't over-beat until it produces bubbles)

-1 clove of garlic

-1 onion

-salt and white pepper

optional:

-oats (but this is a must for me) put it after putting the shrimps

-chopped chillies -put it together with garlic and onion

-curry leaves -put it together with garlic and onion

Method:

1. Fry the shrimp until it turns red. This will only take a minute or two. Lift it and remove excessive oil or moisture by putting it into a basket strainer or onto tissue paper.

2. I usually use another 1/3 c oil but if you only cooking about 200g prawns u can just reduce the oil you used earlier. When the oil is hot, put in butter followed by the eggs.

*Now, this can be quite tricky. If you put the eggs too fast, it can turn into omelette instead. So what you're gonna do is hold the bowl approximately at par with your chest level with your left hand. While your right hand will be swirling the oil using spatula *sudip*. Put in the eggs very slowly and make sure it forms thin layer and vigorously stir it so that the eggs will separate and not joined.

3. Then put in garlic and onion followed by salt and pepper. And lastly put in the shrimps. Stir until it's dry but not burned! There you have it! Simple isn't it?

Tips and tricks:

1. Make sure you had really remove excessive moisture from the shrimps before you begin with the second step.

2. Use new oil if the earlier has turned red or else the eggs will not turn crispy.

3. Make sure all ingredients are ready because the process of cooking butter prawn can be very fast that you will have no time to search for other ingredients while stirring it.

That's just about it. So, how about you guys? What did you guys had for Iftar today?

Wondermilk cupcakes

2011-08-17T01:50:00.000-07:00

A few years back, during Raya, I went to a friend's house and his mom made cupcakes. Her name is Mak Cik Rusminah. And Mak Cik Rusminah give me the impression that making cupcakes seems very easy and surprisingly very quick too!

I've tried making cupcakes from scratch before but it turned out horrible! It tasted like cardboard and don't start with the texture!It is as hard as a rock, literally! So I decided to give Mak Cik Rusminah's recipe a try. I coupled it with white royal icing and a little pink heart on top. It was so cute! And it was inexplicably delicious! My family said it tasted like Kenny Roger's without the icing<---the icing was my self-created recipe! T_T

From there, I experimented many many recipes that mostly I got from the net and at last I settled with this vanilla cupcake recipe. This one is the easiest to make and I really love the bread-like texture of it. It doesn't crumble and it's not too sweet. I took it from www.cuppacakes.blogspot.com and yes, it's Wondermilk, the infamous local cupcake boutique. It's Wondermilk people!!!Wondermilk!!!

I adjusted the sugar from the original recipe and wallah! here you go:

1 c butter

1/2 c sugar

4 eggs

4 c flour

1 c milk

1 tsp vanilla

Preheat the oven at 190 Celsius

Mix in all ingredient in a bowl using electric mixer. *This is how I usually make my cupcakes and muffins, I don't cream the butter first and do the step by step bla bla bla*

Bake for 5-7 mins *depending on the size of the cupcake*. Poke the cupcakes using a skewer if it went out clean, you're done!

Tips and tricks:

Don't over beat! And don't use this recipe for cake. The density is not suitable for a cake. I usually bake it in mini cups @ bite size.

I never get bad reviews from this recipe plus people love it because it's not too sweet! Therefore they can eat like 10 of the cupcakes in 5 minutes! *talk about exaggeration*

Roti Naan

2011-08-15T01:20:00.002-07:00

Roti Naan

Ingredients:

1 packet yeast (11 g)

1 c lukewarm water

2 tbs sugar

4 1/2 c flour

1tsp baking powder

1 tsp salt

2 tbs palm oil/olive oil/melted butter

1o tbs natural yogurt (I used nestle's 135g)

Method:

First of all you need to activate the yeast!

1. Mix yeast, water and sugar together and stir until combine. Leave for about 15 minutes

2. You know it's done when it looks like this. If it doesn't, make another one. Make sure the water is lukewarm and not hot. Test by putting some on the back of your hand palm (kura-kura tangan)

Secondly, mixed all the dry ingredients in a bowl. As you can see below, make a hole in the centre and put in all the wet ingredient including the yeast. Knead in until it doesn't stick. Put in more flour if it sticks. Then follow the steps in the picture:

Punch the dough and knead it again. You will get a slightly shinier dough at this point.

Then you want to make small balls about 70 g each out of the dough. You will get about 14 balls.

Using rolling pin, roll it according to how do you want your Naan to be. I prefer it to be thin so I rolled it thinly but my lil brother and lil sister like it thicker so I rolled some very thinly and some slightly thick. (Put some flour on the table and rolling pin before rolling to avoid sticking)

Lastly, preheat the pan, and put the rolled dough on. Air bubbles will form, when this happen, flip the Naan. You know it's done when the whole dough had turned into bread-like texture. If you're still not sure, tear it and if it is still dough-like, continue cooking.

The Naan is absolutely divine. The texture is very soft and you can vary it by putting grated garlic or sliced cheddar cheese in between. I ate mine with Tandoori Chicken!I will post the recipe soon!Happy cooking! :)

This is my story- Wardina Saffiyah

2011-08-14T21:57:00.000-07:00

I know this is a food blog but I can't help but to share this video here:

I'm sure it touches your heart as much as it touches mine. The most valuable quote I can grasp throughout this whole video other than the obvious ones which are the unconditional love of a mother and the infinite love of the Almighty, is that WE CAN NEVER JUDGE! In other words, Husnuszon!

The prophet SAW (peace be upon him) had this very clear when he always emphasizes that akhlak (attitude) has bigger role to play in dakwah rather than preaching about ibadah or muamalah. Why? because it's human nature that we are attracted to accept something from someone that will make us feel good rather than accepting things from person who will always make us look bad *even if we are*.

And judging people doesn't comes with certain formalities. So most of the time we usually judge people and not realising we're actually judging them. Err do you get me?

For example we just finished 8 rakaat terawikh and we saw one of our friends is rushing to go back. We then asked the friend "what's with the rush? You should stay and perform the witir as well" But the friend just smile back and said "it's okay" and leave. Deep down you're feeling how sad it is that the friend doesn't want to earn simple pahala like that. But for all you know she was rushing to perform another 12 rakaat at home.

By advising the friend to perform witir doesn't seem judgmental at all at first glance. Isn't it? In fact, it seems like we're gaining so much pahala that night. Not just pahala for terawikh but also pahala for the free advice we had given. Little that we know that we are actually judging the friend. We are actually believing that the friend is plain lazy that a simple witir performance is such a burden for her. And god knows how the friend would be feeling! If she's the kind that doesn't want to show off she'll just smile but if she's too, is being judgmental she will think that her friend is so shallow and proudly tell her that she was going to continue performing terawih at home. So there goes the judging scene that shouldn't even occur among us muslims (Wait, why am I sounding like a judgmental-expert here? or maybe I am! T_T)

And that my friend *HIMYM mode* is just one subtle example and there's a lot more! However there are also a lot of people I know that does not judge even to the obvious! So this kind of people for me is the one we should be looking up upon. Not some random people that happens to seem nice at the outside but when you get to know em a bit more closely u will see that they think they are really good that all they do is finding wrong in others.

I hope you're not misinterpreting what I'm trying to say here. I don't mean that we cannot advice each other to do good but sometimes the way we advise it sounds more judgmental than being a mere good advice. So it will end up, the person who we wish would change to the better after hearing our advice will change to worst! We don't want that do we? :) In this case, I should salute Wardina's mother that wants her child to change but not by cursing or restricting but by doa and be patient. Only Allah can change a people not us. So, say no to being judgmental people!

I myself need to improve on this. So, actually this post goes to me :P

cek mek molek (kuih bajet comel :P)

2011-08-12T04:13:00.001-07:00

I just finished making cek mek molek and this would be the 3rd time I'm making it. The first time I made cek mek molek, it didn't turn out well. It was soaked with oil because the dough was very soft. The second time somehow it became too hard because of the excessive flour.

And today, guess hows the result?GREATTT!! So now you may as well use the tricks and tips I gained below after going through two unsatisfying cek mek molek *this is the whole point of having tested recipes anyways ><"*

Ingredients:

2 c mashed sweet potato

1 c flour

sugar (for the filling)

oil (to grease your hand and to fry :P)

Method:

1. Just add flour to the mashed sweet potato and mix well. You know it's done when it can be shaped.

2. It will still be slightly sticky so you need to grease your hand (I use cooking oil but u can also use shortening, mergerine, butter etc)<----this tip was brought to u by Izan's mom *thank you mak cik! :D*

3. Shape the dough into 1 1/2 inches balls and flatten it on your palm.

4. Then add about 1/2 tbs sugar (put according to your liking) on the flatten dough. Meet both ends and it will turn into oblong shape and if it doesn't just make it until it becomes oblong! *sorry I'm a bit bossy there*

5. Heat about 3/4 c oil in the wok and fry until it turns golden brown :)

Tips and tricks:

1. After going through all the recipes on the net, one thing I saw that all the recipes have incommon is that the ratio of mashed sweet potato and flour is 2:1. So for example, if you have 1 cup sweet potato, use 1/2 c flour. I wouldn't recommend you to use more or less because of the above mentioned experiences T_T

2. Grease you hand after you're done with the dough and before you start shaping it. I should say this tip is the most essential of all. Again, I am so thankful to Izan for sharing this tip. Or else I will forever and ever left with "cek mek molek gone wrong" :(

3. Make sure the sugar in the centre is well-covered or else it will leak and burn when u fry the cek mek molek

There you go. Delicious cek mek molek ready to eat! This kuih may look simple I mean you just have to mash the potato-throw in flour-mix,mix,mix-put in sugar-fry. But you will be surprise to know it can sometimes turn out terribly horrible *that's mean* when you don't know for example when to stop kneading, how much sugar should you place on the center. But fret not, these tips and tricks I've given you will sure help you a lot!

How to make buttermilk

2011-08-09T17:18:00.000-07:00

Buttermilk according to Wawa is a soured milk which can be achieved by adding acid to the milk :)

The name, buttermilk for me is very deceiving because for all you know, buttermilk does not contain butter at all! Perhaps the name buttermilk derive from the process of making it which is similar to the process of making butter? But butter does not taste sour at all! My first thought when I stumbled upon the word buttermilk was milk candy sort of like toffee T_T

Anyways, buttermilk is very expensive here in Malaysia. But here's a good thing! You can make it by yourself using acid of any kind e.g vinegar, lime juice, lemon juice etc etc and milk. All you need to do is 'peram' the acid of your choice with milk! (what is peram in english? anyone?)

The basic measurement is:

1 tablespoon acid + milk = until it reaches 1 cup, and leave it for 10 minutes at least.

In my case I want to use only 1/4 c of buttermilk. So I put 1/4 tbs vinegar + milk until it reaches 1/4 cup. I whisk it a bit and leave it for about ten minutes.

There are a lot of recipes that calls for buttermilk from the simplest pancake to buttermilk chicken. So now that u know how to make buttermilk, don't be afraid to try those recipes! And one thing for sure, if the recipe calls for buttermilk use buttermilk and don't simply throw in regular milk. Buttermilk will help your food to be more fluffier and lighter :)))

Banana walnut cupcake

2011-08-08T01:06:00.001-07:00

I had my first very delicious banana walnut cupcake at my neighbour's party. It was soooo delicious that I put banana walnut cupcake as my #1 favourite cupcake! If you don't like banana walnut cupcake, it's either u had never tasted a delicious one before or u just don't like banana. If the reason is other than stated, pleaseee try this recipe!!!And I got the recipe from the net btw but I forgot which website because I had it long ago. So if u think the recipe belongs to u, thank you kind people!

Ingredients:

1/2 c butter

1/2 c sugar (the recipe calls for more but as usual I lessen it)

2 eggs

1c mashed very very ripe bananas (it's sooo ripe that it will be rotten in a few days)

2 c flour

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 c walnut

Method:

Pour all ingredients except the walnut in a blender @ use mixer and when the batter is slightly incorporated, put in walnuts and beat using spatula. Before that, preheat ur oven at 180 degrees Celsius!

Put a spoonful of batter in a cup (half of this batter will make 16 cupcakes-so if you put two spoons you will get 8 cupcakes) bake for 20-25 minutes until it is brown~

Tips and tricks:

As usual when u make cake, muffins or cupcakes, DON'T OVER BEAT it! If you're making muffins, just pour all ingredient into the mixing bowl and beat it alll at once! but if you're making cake or cupcake, u may want to cream the butter first.

For the walnuts, use it fresh! Don't chop, don't roast and make sure it's not wet!

And this is the most essential part: use pisang emas only!!! *gold banana only :P* if u can't find pisang emas then don't do it yet!

That's all!

Selamat sungkai lovely people! (Happy iftar in Sabah)

This is "pisang emas"

I'm sooo lazy I'm using the blender. Please by all means, use the mixer. This is so not proper T_T

Yup, the baking pan is floating its way to the oven! :P

popiah/spring roll skin

2011-08-04T23:56:00.000-07:00

My lil sister Irah still doesn't understand how to make the skin. So I recorded a video just now. I got only two hands *yeah and everyone else got tons ;p*, one holding the camera and the other has to do multiple jobs at once.

Basically, in this video u can see my hand is spreading the very sticky batter on to the pan. Then I covered any holes even the smallest hole. Because u don't want the filling to leak. U know the skin is done when the sides does not stick to the pan ( yeah thats the sound from the tap as I was washing my hands to lift the skin up)

I wish I had Iyah @ Izan here. They are the best! If they were here, they can at least help recording the video or help removing the skin from the pan T_T Miss you two!!

Spring roll/popiah/pai tee (ala naima~)

2011-08-04T06:15:00.000-07:00

Mini popiah ;p

I thank you Nadira Naima for today's recipe. If it's not for her, I will never ever try to make spring rolls. Why? because I don't like the spring roll filling. But guess what, Naima gave me the idea of combining spring roll with Pai Tee filling! I've helped people make spring roll few times back when I was in school but the only part I did was fill the skin with the filling and roll. T_T

I usually asked people how to make the skin but to my dissapoinment the answer will always be "beli je". So today, I bravely try to make the skin! My mom said she once made it but it reaped. She gave up and never did make it again.

I guess giving up is never my option when it comes to cooking. I when through failures doing the skin and my sad story is, the batter won't stick to the pan! But after what seems like gazillion times trying, I succeeded! *tears rolling* and to tell you the truth, this is by far the most difficult thing on earth I've ever done (besides from macaroons).

So here's the ingredient for the skin:

1 c flour

1/2 c water

Method:

Mix the ingredient, using your hands, spread the sticky batter on to the greased pan *make sure the pan is not oily!I pour some oil on tissue and wipe it on the pan* You know it's done when the sides has lifted up. This process will take only seconds so make sure you have all the plates, spatula and tissue ready!

Pai Tee filling:

1/2 c shredded carrots

1/2 c shredded jicama (sengkuang)

1/2 c thinly sliced shitake mushroom

2 cloves garlic

1 shallot

1tsp chicken stock

oyter sauce

salt

oil

Method:

Sautee the garlic and shallot when the oil is hot. Next, put in oyster sauce and chicken stock. Then followed by carrots, jicama and mushroom. Taste. If you like white pepper, put some. I don't like the taste of pepper so I neglect it.

When the filling and skin is ready, spoon the filling on to the skin about 1 tsp (I put cheddar cheese in some of em) and fold the side that is near you and fold in the sides of the skin and start rolling until it forms the shape of a cylinder. To finish it, tap some water to 'glue' it so it sticks together when frying. Using hot oil, deep fry it until it turns delicious brown ;p Don't put in oil that is not yet hot or your spring roll will be oily and don't fry too long. It will only take few seconds *or at least I think it is as fast as few seconds hehe*

The result is, I will start eating spring rolls! (I cannot say "I won't be buying it again and will always make it by myself!" since I never bought spring roll except cheese popiah at Nuin. Gosh that one is an exception because it doesn't taste anything like spring roll it tasted like risoles my fav!!)

And to Naima, I think I kind of succeeded the Chicken Rice Shop Pai Tee taste because my lil bro who likes to act all George form Masterchef said, (just after the first bite) "Ni ape ni?Rase mcm Pai Tee kat Chicken Rice Shop" So there you go. My Pai Tee Popiah adventure! ;p

P/s: There is still left over filling so I guess I will be making it again soon.

sweet potato pie (ala wawa~ again :P)

2011-08-02T05:38:00.000-07:00

When I was in Bogor, Indonesia, I bought 6 kilos of 'cilembu' sweet potatoes. It is soooo goood and I thought it was going to be finished in a jiffy but man was I wrong! Half of them was gone earlier for cek mek molek and kueh keria I made with Izan, then my mother roast some and made pengat. And today, while I was driving home from picking up my lil siblings, I thought of how pumpkin is similar with sweet potato and I figured maybe sweet potato pie will do as good as pumpkin pie (not that I've ever tasted one before). So I googled the recipe here and there and came out with this recipe:

Ingredients:

Pie crust:

3/4 c all purpose flour

1/2 c butter

1 1/2 tsp salt

Sweet potato filling:

2 c mashed sweet potatoes (about 5 sweet potatoes with the size of apple)

1/2 c butter (giant is having a buttercup and giant brand sale!I bought Giant brand for the 1st time because it is unbelievably cheap!RM2.99 instead of RM3.49!)

1/2 c evaporated milk

2 tbs sugar (depends on the sweetness of your sweet potato the original recipe is 2 c!)

2 whisked eggs

1tsp vanilla

1/2 tsp nutmeg-optional

Method:

1. Boil the potatoes

2. While waiting for the potatoes to soften, mix in the pie crust ingredient in a bowl. Mix until it doesn't stick to the bowl. If it is too dry and it wont stick together, add cold water but if it is too soft it sticks to the bowl, add more flour. Form into a ball-shape, put in plastic bag and refrigerate for about 15 minutes.

3. When the potatoes are soft, remove the skin and mash. (At this point make sure you preheat your oven at 200c, so u dont have to wait ten minutes to preheat afterwards. And you can take out the pie crust to leave it to room temperature) Add butter, mix and then milk, mix and then whisked eggs, vanilla and finally sugar and nutmeg. If it is not sweet enough, add more sugar.

4. If the batter still curdles, put it into a blender and blend until smooth. If you have food processor, just do the whole process using food processor.

5. Roll the pie dough and put into 9 inch pan. Pour the filling on the pie dough and pop into the oven for about 35minutes.

6. You know it's ready when the filling is evolving and the crust turns slightly brown. *Don't the the poking test u do on cakes!*

Btw, I won't be buying agricultural product whenever I'm abroad ever again! because my father said if I was caught I can be fined for RM1000! I seriously don't have any clue about the do's and don'ts of custom and its regulations. Alhamdulillah, nothing happen.*kissing floor*

This is it! When I saw something is growing from it I thought, hey! we can actually plant it! And so I excitedly told my parents but proving how I don't have green fingers, my mom and dad replied "mana boleh!kena ada batas, tanah tak sesuai etc etc" T_T

Making the pie crust

The 9 inches pan ;p

Okay people, don't do this at home! Please roll the dough. I'm an exception because ~~I'm just a lazy bum~~ my rolling pin is just too heavy ;p I pressed the dough using my hand until it looks pleasing like this..hehehe..

If u notice, when it is cold, the filling deflated a bit leaving it flat and not as volcano-ic as before.

So, there you go..happy fasting lovely people!

How to Decorate Cake Using Fondant

2011-07-29T16:57:00.000-07:00

Hi again. I've been really busy these past few days. My sister, is getting engaged today! And despite by months and months of preparation, we still get busy and exhausted. My mom and I decided to clear up the living room by ourselves so imagine the workload!

Before things got busy, I thought of writing down traditional recipe. But now I had something else in my mind. Yup you read it, decorating your cake using fondant.

All you need is cake, frosting and fondant.

This is a recipe for a good fondant and it is call Marshmallow(MM) Fondant. I usually use this recipe but yesterday, I used the store-bought one to save time and energy however the taste is awful! It tasted like sirap (as in air sirap). Don't get me wrong air sirap is good but air sirap-tasting-fondant is a bit unusual. And it is expensive too! I usually use fondant to make letters on cupcakes ONLY but yesterday I decided to go a bit extreme and make my own fondant cake for the hantaran!

So, if you don't want to waste money and want something that tasted good, use MM Fondant.

Ingredients:

Marshmallows (depends on usage, For letters 2-3 is enough)

Icing sugar

Method:

Put the marshmallow in microwave for 20 seconds, take it out and stir and put is back. Until the mm has melted.

Then knead the mm with marshmallow. For this, you really need an ample working table. And if the fondant get really sticky on your hands, grease your hands using shortening beforehand (I don't grease btw)

You know you're done when the fondant is mouldable and yet it doesnt stick.

Now, here are some pictures to show my way of fondant-ing the cake. In cake-decorating world, you may want to use specific tools for decorating so the result is perfect! But being me I just like to use what ever I have in the kitchen.

Soak the decorating knife in hot water and wipe the excessive water. My mom thought me this technique she learnt at a bakery during her school trip ages ago.

Smoothen the cake surface

Spread icing sugar before rolling the fondant..and guess what people?I don't have picture of me rolling it! Grrr and that is the most important part! Anyhow, the trick is that, u keep on moving the fondant while you roll. Let say you roll two time on the upper left, move the fondant a bit before you roll in on other side so that it wont stick. Add icing sugar from time to time so the fondant becomes smooth. And again, I forgot to snap the rose-making part! Grrr sorry..sorry..

So here's the sad part..at about 6pm, one of the roses fall and out of all the roses, the one at the centre fall! Because this is a hantaran, I don't want to present the patch-work cake. It is terrible! even other parts are still nice but this is a hantaran so a 'hantaran-cake' it should be! So, guess what? I bake a new cake and made another one! I was so tired luckily my relatives and my big sis, Jaja came home to the rescue. So here's the result:

Have a fun weekend ahead everyone! And since today and tomorrow will be a busy day, I want to wish ya'll Happy Fasting in advance! Fulfill this coming Ramadhan al-Mubarak with good deeds and I pray for this Ramadhan will be better than last year's for everyone!InsyaAllah..

Praises to the Almighty

2011-07-25T08:01:00.000-07:00

This time, instead of sharing a recipe, I'm gonna share with ya'll my experience. Why? U'll figure it out at the end of the post *I hope so*

I was blessed with a very patient mom. My mom never scold us for ruining her kitchen despite by her "clean reputation". And as a kid, I think kitchen is the best spot in the house! There are tons of cool stuffs like the knife, the blender, the grater etc etc. However every time I wanted to get my hands on the knife, my mom will give me table knife instead T_T. Oh, and I have a confession to make

"mummy, I used the blender when I was about 8 to make orange juice because I saw the mamak at Section 4 did that when I ordered orange juice. It tasted bitter because I blendered the seed as well *good thing the mamak made it clear to peel off the skin* so instead of finishing it up I saved it in the fridge. To my surprise, it disappeared the next day. no, no I don't mean to brag mummy but I'm just saying if I had been a nice follow-what-ever-mummy-said type of girl I wouldn't have discovered how to use the blender!okay okay i know u will eventually make me use it. but for the sake of love and affection, i hope mummy will forgive me"

And I remembered 'helping' mummy with the pizza dough. Baking project with my sister, Bila. We made simple simple cookies and cakes like cornflakes biscuit, kek batik, chocolate cake, box chip chocolate cookies what else? All of which slowly ruining mummy's kitchen and the best part is, when the cookies are ready there's a pile of dishes waiting to be washed at the sink and we just leave it like that. Sorry mummy.. :'(

I hope you're not reading my intention wrongly. I'm not bragging about my accomplishment during my childhood years but I want to tell you how grateful I am that Allah has given my mom patience to cope with all the "creativity" going up and down the kitchen. Had Allah not given His mercy and left us all with a very tidy mum with zero patience and negative toleration, none of this will happen. None!

I know for sure because my mom always told us that she never had the chance like what we had. So, all of this will not happen if Allah doesn't arrange my journey of life this way,all praises to Allah.

Then, cooking becomes a hobby. I cook every time I'm bored or should I say We cook every time We're bored *yes it is always us duo, me n my sis, Bila* until I cook alone for the first time and that was 14 years back. The story begins when my mom promised that we will make my favourite caramel pudding together but she has to cancel as she has something else to do. Being me, I'm so determine to eat it so I decided to make it alone. At that time, I can't even reach the stove! But a strong will is all it takes. When my mum was back, she was surprised but she didn't get mad. She said something like "way to go" instead. Someone else finished the mess I left by the way..hehe..

When I was in standard five, my class teacher asked for my chip choc cookies and caramel pudding recipe because I wrote "cooking chip chocolate cookies and caramel pudding" as a hobby when we were told to write an essay about ourselves. Since then she always claim cookies from me. But I never did have the chance to give it to her because my family are all cookie monsters. The cookies didn't even make its way to the jar!Oh, and my class teacher's name is Cikgu Zarazilah.

Growing up in Terengganu, Allah with his plans and arrangements like no other, blessed me with friends that loves to cook! We exchange recipes and did quite a number of cooking date especially in Cikgu Raina's house. She is one cool teacher I have to say!Thanks to her I know how to clean a fish!

Then the serious part of cooking comes when I had to cook for the whole family every day after I finish my SPM. I was given a maid+driver task with the sallary of RM500 (only) and weekends off. Life was cruel at that moment but I little did I know that the task was the most valuable task my parents had given me. Now, that I'm big, I was grateful for having that moment that speeded up my maturity level. It teaches me responsibility and family affairs like no other! I begin to look up to every single maid and homemaker. And when people say there's no job unless it is hardwork, I couldn't agree more.

Before moving to Nilai, I felt like cooking for my friends whom I never had the chance to cook for. I wanted to invite all of them but my mom said u can only invite 20. I figured that I once had a baking project with my primary school friends at my house. So this time, I'm inviting high school friends. and that was when I'm 19 I guess. And then, I felt good about it. I love people coming to my house and stuff their tummy. The feeling is just inexplicable!

And now, I'm still learning and learning and gaining skills and experience, from people, from the net, from observations, from tv, from radio, from books, from you! yes you!

And if you have been reading what I wrote from the start *I hope you had*, you will know that I am not talented. at all T_T

I come from a long journey of cooking where the start is blurry and the possibility is endless *talking about boring and confusing taglines..eyew* I take all of these as Allah's arrangment. *My friend Izan said, there's no such thing as coincidence there is only destiny*

Thank you for friends and families saying I'm a good cook. But truth to be told, I am not. Not because I don't know how to accept your compliments but because I really do feel that I don't deserve it. Even a tiny dot of it. Because as I said, this is all Allah's arrangement.

Allah has arrangements for all of us. And the good thing is, Allah's arrangement is the best! I can train myself to be a doctor, train myself to be a businesswoman or tv personality. But is that what Allah wants for me? So, what I'm trying to say here is, brush up your ability because we don't know what is Allah's arrangement for us. All that we know is we must work hard and sincerely. *erkk okayyy i'm confused*

*I think I may have strayed a lil, sorry..hehe* But the point is, I'm here sharing with you guys recipes not because I'm trying to reach out to everyone in the world telling how a good cook I am.I never thought of it that way. I believe there are a lot of you that can cook better than me. But for those who feel threatened, I'm not here to intimidate, I am not here to tell you I am better than you, I don't want you to feel how good I am that you think you're not, don't see me as someone to compete with, please don't. I'm not good. at all. *I wanted to join masterchef but my mom was sooo skeptical about my cooking skills* there. I said it. I'm not good T_T

And I would like to assert here that there is no particular reason why I wrote this but suddenly I feel like writing it. When I cook and it came out well, it is Allah's consent, if I cook and it comes out badly, Allah does not allow it to be. Remember, we can do what ever we want to but it's up to the Almighty to decide. However, we can improve and Allah is so merciful that He will give you the best. If delicious result is the best for you, then delicious it is. But if it is lacking something somewhere then try again and again. I hope this piece is useful for us and thank you for reading!

Kimbap

2011-07-24T21:32:00.000-07:00

Yesterday Izan left mi casa to go back to Terengganu and Aina went back to work..*sobs* So here I am again continuing where I last stopped. So today I'm going to share with you how to make Kimbap.*Youtube tone ;p* Gazillion thanks to dearest Izan and Eli. Without which I couldn't have imagine making korean food.

Kimbap is really fun to make. And if u notice, I haven't been using any word as close as "cook" because kimbap is really fun it doesn't requires anything near to cooking. And the best part is, you can use just about anything in your kitchen to roll into your kimbap.

So here's the basic ingredient:

Seaweed

Rice

Yup, you're not reading it wrong. Seaweed and rice. Seaweed and rice. seaweed and rice. *ok u can stop now*

I bought the seaweed at Tesco for RM2.69 (less than Rp 10,000!) and the rice, you just cook it as you usually cook your rice. It will be perfect if you have leftover rice! (Then it will make the idea of no cooking at all more reliable ;p )

To season the rice, you can use olive oil or sesame oil and vinegar or just neglect both but but but, there's a but there..where??? *if people misheard it as butt..erkk..ok lame..continue..* but you have to mix it with salt! salt is not optional it is pivotal *means compulsory, a must,essential,vital,important-choose one*

So, when you're done mixing it with any seasoning that you like, (Owh I used about 2 tablespoon sesame oil and salt. Eli used 2 tablespoon olive oil) u can now pick the filling. I chose light mayonnaise tuna and cucumber (remove seed and julienne it about 15cm long) and omelette* telur dadaq*.

Method:

1. With your mat ready, lay down a piece of seaweed.

2. Spread about 2-3 table spoon of seasoned (or not seasoned) rice evenly. *Pressed it using the same spoon u use to scoop the rice*

3. Arrange all the filling lengthwise

4. Roll

5. With a sharp knife, cut it! *My knife wasn't sharp enough at first and the kimbap shattered!*

So, there you go. A nice and tasty kimbap ready to eat! You can eat ten kimbaps and feel full as if you've eaten one plate of rice! *Ok ok, not ten kimbaps..maybe 20 or 35 T_T now will you stop judging my tummy ??!!*

Vanilla custard

2011-07-21T16:41:00.000-07:00

Just like choux pastry, custard can be use in many dessert. I use this particular recipe for cream puffs but u can also use this for trifle, eat-alone custard etc. This recipe will make one bowl of custard. And the good thing is that it doesn't call for custard powder!(Is it?)

Ingredients:

1 1/2 c milk

1 1/2tbs corn starch

1/4 tsp salt

5 tbs sugar

2 egg yolks

1 tsp vanila essence

Method:

1. Beat all ingredients well (with a whisker @ electric mixer) and pour in pan.

2. Turn on slow heat and whisk until it is thick and shiny.

Tips and tricks:

Don't over cook or stop whisking or the custard will be curdled!But if you do come to this stage, don't throw it away. Save it for trifle! *I did..hehe*

Today I'm going to make kimbap! My friend Isan (Izan in malay) will teach me how to after she has been thought by her friend, Eli. I hope it will turn out well. But regardless the result I will still be sharing the recipe here. So, all you korean food sucker, get your kimbap-mat ready!

choux pastry

2011-07-15T18:58:00.000-07:00

The good thing about knowing how to make choux pastry is that afterwards, u can vary them into cream puffs ( the one at Beard Papa), profiteroles, eclairs etc. And having to utter choux pastry itself makes u feel sophisticated, don't u think so? It's like whispering *so everyone can hear u* in perfume ad *shuuuuu pastryyyy~~~* It is also very easy to make! U just cannot believe how a simple recipe like this will turn out sexilicious! wuhuuuu~

Ingredients:

100 ml water

45 g butter@margerine (i use margerine because at that moment we're out of butter)

60 g sifted flour

2 eggs (100 ml)-whisk

Method:

1. Preheat oven to 200 C

2. In a pan, put in water and margerine(@butter) till boil.

3. Off the heat and put in flour and whisk vigorously until the batter doesn't stick to pan.

4. Put in whisked eggs and whisk until combine *i use electric mixer for this step*

5. Spoon the batter into a piping bag.

6. Pipe on greased tray.

7. Tap your RIGHT index finger in a bowl of water (or directly from the sink) and smoothen the tip of the pastry so it becomes round and shiny to avoid burning.

Tips and tricks:

1. Make sure you have all the ingredients prepared before hand.

2. make sure everything is in room tempt.

3. Don't you dare open the oven doors.

4. As common as it sound, the preheat step is crucial in making choux pastry so preheat at least 10 minutes! A waste of electricity I know *sobs*

P/s: I'm going to Jakarta so I will post the filling recipe (vanilla custrad) after I get home. Stay tune~

Butter Rice and Potato Salad (ala Wawa :P)

2011-07-14T08:29:00.000-07:00

Neda, this one is for u!

I should say this is a butter rice with a twist. I was inspired by Kenny Rogers Roasters rice so one day I added red and green capsicum, Bombay onion and carrots in my butter rice recipe. So basically, if u don't have all the above ingredients, it will still be a fine flavoured rice. U can also add raisins, almonds, cashews or anything that u think will have the ability to make people drool to the look of ur butter rice!

Butter Rice ala Wawa

3 cups of rice (3 pot)

2 cloves of garlic

1 medium size shallot

1/2 cup butter

1 cube of chicken stock

1. melt butter and saute (tumis) garlic and shallot in a pan.

2. place washed rice into the rice cooker and put in the sauted ingredients.

3. add some twist! so u can create butter rice ala ...... (ur name please) hehe..

4. put in some water until the water line is slightly nearing number 4.

5. Mix it a lil and press cook!

Potato salad

Potatoes *potato tomato tomato*

Mayonnaise

red capsicum

green capsicum

big onion

1.boil potatoes until soft and let cool.

2. Once it is cool, peel the skin off and cut into 4 wedges

3. Pour generous amount of mayonnaise gracefully *don't ruin the potatoes!and i mean it!*

4. and garnish it with cut capsicum and onion. no no not just garnish it.again, mix it a lil but be extra careful!

Cake Man Raven Red Velvet Cake and Cream Cheese

2011-07-14T07:29:00.000-07:00

Now, this recipe here is requested by yummy yum yum! I remembered the first time I baked rvc using butter and 1/2 cup of cocoa powder. It was good *according to my relatives* but I personally doesn't really see the point of making rvc when u can make it by making choc cake and pouring half bottle of red coloring instead.

So my journey of searching for the purrrrrrrrfect rvc began. I finally settled with this recipe by cake man raven. It is a Southern Red Velvet Cake. Very moist and the best part is, u don't have to run to the nearest store to buy ButterCup u can just use palm oil which I believe is available in every kitchen in Malaysia. Not only it's tasty, it's healthy! And the good side of using oil is that u don't have to worry about your cake. I will guarantee u that it will turn out beautifully!*Thank you cake man Raven! We owe u one!May God bless u!*

Ingredients:

(I recommend you to measure dry ingredients first)

2 1/2 cups cake flour (i use Nona brand but if u cant find it just substitute by using 2tbs corn flour and put over wheat flour until the measurement shows 1 cup)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt (optional I often forgot to put it)
1 teaspoon cocoa powder

Wet Ingredients:

1 1/2 cups oil (My mum often buy Seri Murni but she once bought Giant brand and it works just as well)
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract (optional too. no sweat if u forgot to put it)

Method:

1. Preheat oven 180 C

2. Beat wet ingredients until well-mixed.

3. Fold in SIFTED dry ingredients (don't forget to sift after u measure!)

4. Pour onto greased baking tray.

5. Bake for 30-40 minutes (test by poking a skewer and when it come out clean, then it's done!)

Tips and tricks:

1. If u dun have buttermilk, substitute by using 1 tbs vinegar and pour milk until it's 1 cup and leave for about ten minutes. If using this method, make sure u prepared it before u start doing anything.

2. When folding the dry ingredient, put the ingredient bit by bit maybe 5 tbs at a time. Don't beat!Fold, fold and fold using spatula.

3. You can grease by using oil

4. If u're using the normal round-shape baking tray, use two. But I strictly advice u to get one of those big square pan. Because u have to bake the batter right after u r done mixing it, or else, it will deflate and will not cook thoroughly.

5. Don't open the oven door and peek!again, it will deflate.

Cream cheese frosting

1cup of cream cheese (250g)

1/2 c unsalted butter

3/4 c icing sugar

Method:

Beat all ingredients until fluffy.

Tips and tricks:

Forget about the measurement! everytime ur putting in icing sugar, taste and if it is not sweat enough, add 1 tbs at a time until u get what u think as the purrrrfect cream cheese frosting!

To Yummy and Wani, post some to me once u r done! *just kidding*

By Yaya for her daddy's birthday. Salivating? Now do it!

Roasted Chicken ala Wawa

2011-07-14T00:16:00.000-07:00

Okay what a bad name for a roasted chicken recipe. The name wawa matches a legendary skyscraper or a 1000 cc maserati or something :P

So this recipe here is dedicated to hottie wani zati for her undying concern of my blog and being me, weak, fragile, vulnerable and easily open to any hint of care, I decided to re-blog. Owh and that is just the imaginary part of me using my ultimate mind power to exaggerate a story that is in reality just a boring one *sigh*. The real story was she posted "what's ur blog?" on my facebook wall T_T

Ingredients:

3 inches of Ginger, ginger and ginger!

2 cloves of Garlic
3 tbs Soy Sauce preferably shrimp fan brand *cap kipas udang hahaha hahaha erk*
3 tbs oyster sauce
3 tbs honey
black pepper and salt to taste oh and oregano too and rosemary if u happen to have it in ur ktchen or any other spices that u think will look sexy on roasted chicken

sheeshh!a whole naked chicken!*How can I forgot chicken when I'm going to roast a chicken?haha!*

Method:
Mix well *I use the traditional mortar but I wish I have a food processor :'(* and marinate the chicken for an hour. Then roast at 180 c for another hour.

Tips + tricks:

Make sure the chicken is not too big. If it's too big cut them in half. Don't cut them in pieces no matter what happens!(or else u will be left with a very 'roasted' chicken) Make sure u don't cut all the fat, the more, the juicier!What else? Okay that's all for today. Enjoy cooking everyone! Don't forget to mention the name when u serve it~ and what is the name again??? Roasted Chicken ala Wawa~

P/s: My mom said pour every drop of the marinate onto the chicken! * woooowww..I already got a stalker there man..wuhuu*