Bubur Som som

I remembered my late mum used to make this when i was small. We had this dish for tea yesterday. The kids gobbled them up just in one round....my hungry piranhas..he..he

The recipe is very simple and  is shared by my sister in law chef munah...he..he tq ekk kak ngah.

Bubur som-som

1 cawan tepung beras
sedikit daun pandan - di kisar jadi kan 2 1/4 cawan air pandan
3/4 cawan santan
1 biji gula melaka atau manisan

Cara:
1. Masak gula melaka dengan sedikit air untuk dijadikan air gula. Tapiskan ke dalam bekas.
2. Untuk bubur:
Masak tepung beras dengan air pandan dan santan(jumlah kedua-duanya jadi 3 cawan) dengan api sederhana hingga pekat dan seperti mendidih.
3. Tuang kedalam acuan/loyang tahan panas. Sejukkan. Sedia untuk dimakan bersama dengan air gula bila dah keras.

Roti...roti

From 5-8th July, the girls were on 4 days school leave due to SPPM exam at their school. Alya went on a trip to the zoo on Monday and Zulaikha went to Malacca on Wednesday. They wanted ibu to bake some breads for them to bring along. So, these are the outcomes, sausage and butter cheese buns. Previously they loved these sausage buns which were their favorites, now it seems that butter cheese bread has become everyones favorites. Ibu don't eat sausages...Did not realise the mayonnaise is almost empty.

Nasi tomato

This is a belated entry for last week. Since all the kids are at home, I cooked these dishes plus the cheesecake especially for myself..he..he...belated birthday cake for the chef herself...

Nak buat camno kan...

This is my first try baking this Japanese Souffle cheesecake. The original recipe is shared by Rinchan.
The cheesecake turns out very soft and yummy. Gone within few hours. I'll bake a larger cake next time.

Below are the recipes for the cheesecake and topping (My cake was gone before the topping can be prepared..he..he..piranha dah ngap...ngap...), copy and paste from rinchan's blog. Tq for sharing. 

JAPANESE SOUFFLE CHEESE CAKE

Ingredients


200gm cream cheese (Room temperature)
50ml fresh milk
3 eggs - separate whites from the yolks
100gm castor sugar
30gm cornstarch - I used cornflour instead
2 tbsp lemon juice
1/2 tsp cream of tartar

Instruction
1. Preheat oven at 175 deg cel. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing with med speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. whisk egg whites in separate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak. ( Petuanya kalau diterbalikkan bowl pun putih telur yg cukup kembang tu takkan tertumpah..cubalah..tapi kalau terkeluar jugak..heh heh heh....kena buat lain la jawabnya..)
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
( Pasal masa baking ni mungkin terpulang kepada oven masing2.. )
7. Leave in the tin until cool enough to handle.

LEMON CHEESE FROSTING.

Ingredients125gm cream cheese
30gm castor sugar
50gm fresh cream
2 tablespoon lemon juice.
Beat till creamy and ready to garnish the cake. Chill the cake before serving.