Saturday, 23 February 2008

Spring Rolls

This was my last one, Spring rolls. It helped me to stop my family complaining how long the time I took to prepare the dinner. It did stop them for a while *hehehe* It was already 7 and I still hadn't get them all done. The recipe taken from Su-Yin blog. It is highly recommended to check her blog. I should say, two tumbs up for her.

Twice-Cooked Crispy Skinned Chicken

My chinese new year cooking 3, Twice-Cooked Crispy Skinned Chicken. The recipe taken from It tastes like what you can find in Hongkong. Hmm.. delicious. This website also has many other good and very tempted recipes. I won't retype the recipe, you can just browse that website :p, okay?!

Iga Babi Goreng (Fried Pork Ribs)

My chinese cooking 2, Iga Babi Goreng (Fried Pork Ribs). This recipe taken from Stella's kitchen (cikciks.multiply). Yummyyy... :p

Ayam Kuluyuk (Sweet and Sour Chicken Cubes)

This was my chinese new year eve dinner cooking 1. Even my mom already prepared so many traditional dishes for our dinner, I just couldn't help to get my hands dirty for the special night. I used to be the eater every year :p This is my first time. I tried Ayam Kuluyuk but I didn't actually follow the recipe cause you know when it comes to cooking I'm with my insting *hihihi*

The basic idea of this recipe is:

1. Chicken fillet, cut into cubes and mix with flour mixture (a bit of salt, baking powder, flour and corn starch), then fried until cooked and golden.

2. And prepare the sweet and sour sauce following the normal step of cooking of garlic, onion, capsicum, tomato sauce, salt, sugar, mixed vegie cut into small pieces (pineapple, carrot, cucumber). Adjust the taste, it should be sweet and sour.

Friday, 8 February 2008

Afghan Biscuits

My CNY baking 4. This is the last baking of the day. The Afghan Biscuits *also from the same source :) v-recipes* To be honest, I actually in rushed and forgotten to taste them, no need to worry, I still keep a box for myself :)
But I'm sure they are delicious. I heard from my untie it was the kids' favourite when they *pay nien* to my house :)

Afghan Biscuits
Source: v-recipes

Preparation time : 15 minutes, Total Cooking time : 20 minutes.Makes 25.

150 gr unsalted butter
1/3 cup soft brown sugar
1 egg, lightly beaten
1 tsp vanilla essence
1 cup plain flour
2 tbsp cocoa powder
1/3 cup desiccated coconut
1 1/2 cups lightly crushed cornflakes ( not too chunky)
1/2 cup (100 g) choc dots / dark chopped chocolate.

Preheat oven to moderate 180 C. Line a biscuit tray with baking paper.

1. Using electric beaters, beat butter and sugar in small mixing bowl until light & creamy. Add egg and essence, beat thoroughly. Transfer mixture to large mixing bowl; add sifted flour and cocoa, coconut and cornflakes. Using a metal spoon, stir until ingredients are just combined and the mixture is almost smooth.

2. Drop one level tablespoon (sy pake 1/2 tablespoon) of mixture at a time onto prepared tray. Bake 20 minutes or until lightly browned. Allow biscuits to cool on tray.

3. Place choc dots into small heatproof bowl. Stand over pan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat. Dip tops of biscuits into chocolate; allow set.

source: Biscuits & Slices, Periplus.

Triple Chocolate Peanut Butter Cookies

My CNY baking 3. I got this also from v-recipes, you must have guessed that I'm a big fan of her blog *hehehe* she bakes pretty and delicious stuff :p I guess she must have forgotten to type in the flour for her Triple Chocolate Peanut Butter Cookies, so I added 1 cup of all purpose flour by myself *hehehe* Lucky it turned out okay!

I like them crunchy and not too sweet and peanut smell. I already spent too much time on the baking that morning and need to get it quickly. A part of them I just did simple zig zag with melted dark chocolate and some following the recipe. But since my white chocolate took too long to harden so by the time they were ready to keep in a jar, it's not crunchy as my lazy style :p

Triple Chocolate Peanut Butter Cookies

Source: v-recipes (original: biscuits & slices, periplus)

125 unsalted butter
3/4 cup soft brown sugar
1 egg, lightly beaten
3/4 cup peanut butter
1/2 tsp bicarbonate of soda
1/4 cup cocoa powder
175 gr white chocolate melts
175 gr dark chocolate melts

Preheat oven to moderate 180C. Line two 32x28 cm biscuit trays with baking paper.

1. Using electric beaters, beat butter and sugar in a medium mixing bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Add peanut butter and beat until combined.

2. Using a metal spoon, add sifted flour, soda and cocoa; mix to a soft dough. Roll level tablespoons of mixture into balls. Place on prepared tray and flatten with a fork in a criss-cross pattern. Bake for 20 minutes. Cool on trays for 5 minutes before transfering to wire racks. Allow biscuits to cool completely before decorating.

3. Place white chocolate melts in a small heatproof bowl. Stand over simmering water and stir untel chocolate is melted and smooth. Dip one-third of each cookie in white chocolate. Place on wire rack to set. Melt the dark chocolate melts in the same way, and dip the opposite one-third of each cookie, leaving a plain band in the centre.

Storage time: Cookies may be stored for up to 3 days in an airtight container.

Hints: Springkle biscuits with crushed nuts if desired. Crunchy or smooth peanut butter may be used, as preferred.

Espresso Delight Shortbread

My CNY baking 2. This one is the BEST. I like this so much and most people tasted them and have the same comment. I'd absolutely bake this again and again *hahaha* I like the good smell of the coffee and taste a bit bitter but you still can taste the sweetness and not to mention the crunchy when you bite them. It's PERFECT recipe for Espresso Delight Shortbread. Perhaps next time i'd cut the sprinkle powder for normal day to day afternoon or morning coffee companion. It's much simpler to store :p

Espresso Delight Shortbread
Source: V-recipes (originally from Christmas Cookies~102 sweets to share, from Better Home & Garden-Dec 2003

Prep: 25 min. Bake 12 min per batch.

Make about 36 (~I made smaller and thinner size yields around 75)

1 cup butter, softened
2/3 cup sifted powder sugar
1 tbsp instant espresso powder or regular instant coffee crystals.
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Sifted powdered sugar and/or unsweetened cocoa powder

1. Preheat oven to 325 F. In a large mixing bowl beat butter with an electric mixer on medium speed to high speed for 30 seconds. Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and chocolate with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.

2. Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Flatten slightly.

3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool. Springkle with additional powdered sugar and/or cocoa powder.

To store: Place cookies between layers of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Thursday, 7 February 2008

Green Tea Sweets_CNY baking 1

I just wanted to bake simple cookies for this Chinese New Year. I have so little time and so many things to do :( Since I have plenty green tea in my cupboard, so I chosen the recipe from "Gift from the kitchen". It looks delicious and pretty green colour. I thought it would be good to add colour instead of our family normal baking. So here they are. They are nice and not too sweet.

Green Tea Sweets
Source: Gifts from the kitchen (original: Kelli Bernard)


3/4 cup (2.25 oz) Confectioners sugar---> 70 gr
5 oz Unsalted butter, cut into cubes---> 145 gr
1 3/4 cup (8.5 oz) All-purpose flour---> 240 gr
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)---> I only used 5 tsp
1 cup Granulated sugar (for coating)


Preheat the oven to 350F. Line a sheet pan with parchment paper.

Whisk the confectioner’s sugar and green tea together in a bowl.
Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.

Add the flour and mix until well combined.
Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.

Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).

Roll the dough out to ½” thickness.
Cut the dough with a leaf cookie cutter. (I don't have that cutter so I picked my pear shape :p)

Toss each cut cookie in a bowl of granulated sugar to coat.
Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

Sunday, 3 February 2008

Happy B'day Shanny

Shanny, my little cousin. She was 26 years younger...hehehe..I know you must've wondering WOW hehehe, but that's real. She was having her 3rd b'day on 2 days before the new year. All my mom's big family usually gather together in Puncak for the new year. We always spend days in a villa. So, I joint this time rather than alone at home, left by my bf to abroad with his family :(

The b'day cake was a combination of my cupcakes and my sis's made b'day cake (decorated by me though, as usual hehehe) The b'day cake was lapis surabaya and buttercream. The cupcake was one bowl chocolate cake with chocolate ganache. The cream that I used was Baker's whipping cream, i tried because someone recommended this because it holds longer than dairy cream. But, I still like the dairy one, even though it is far much fattening *hehehe*

My First Order of Banana Muffin

Hi... everybody :p I've been enjoying my days without blogging *hehehe* But I won't skip this one since it was my very first order from my untie. She ordered the Banana Muffin for her gathering night at the temple. She ordered 48 muffins. I was very excited then. And started to prepare everything days before the big day. What troubled me was the pick up day on Tuesday, which I must be baking on Monday, work day... hm... :( I baked straight away after back from office and till late. I was exhausted in the next morning, sleepy but I was satisfied that I've done a good job *hehehe proud of myself*

I have counted all things that I bought days ahead only for this order. I was so sure that it could be more than enough. There I was, never can resist the good smell of banana muffin *hahaha* So, while baking I kept my mouth busy as well *hehehe*. During the second last batch, I thought I already had enough...but, It turned out much less than 48 :p So, while preparing the last batch, I was so nervous. Finally, I came out with exactly 48 muffins *phuuhh* My stress gone. Lucky I had them all done without burning one of them. Can you imagine, if only ONE burnt already ruined my whole number :p

So, as usual I used my favorite best ever banana muffin recipe taken from v-recipe, my failure proof of recipe :) It is true, this is the best ever, nevertheless.. simpliest as ever. I have made this muffin many many and many times.

Best Ever Banana Muffin
Source: v-recipe

3 large bananas
3/4 cup white sugar
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups all purpose flour
1/3 cup melted butter

1. Preheat oven to 180C. Brush oil of 12 standart muffin tin or use paper cup.

2. MashBananas. Add sugar and slightly beaten egg.Add melted butter.Add the dry ingredients (+raisin).Stir gently until all dry ingredients are just moistened.Batter should look quiter lumpy.

3. Spoon batter into each muffin tin (+greated cheddar cheese on top).Bake 20 minutes.