Chocolate Lava Cake

My little one came back from school last friday full of stories about this cake. It seems that one of his classmate brought this cake to school, and gave him a piece and he loveeees it.

As usual, 'Ibu boleh buatkan kek tu tak masa birthday huzaifah nanti....sedap, dalamnya ada coklat, mak kawan beli banyak kat XXXX pizza.' Alahai anakku, tahun depan baru next birthday, lamanya nak kena tunggu...kesiannn pulak.

So, ibu pun dengan bantuan pak cik google, pergi le jejalan di alam maya....cari-cari resepi yang sesuai..

Original recipe dari SINI.

CHOCOLATE LAVA CAKE


Bahan-bahan:


1 cawan dark chocolate ~ dicicncang
6 tbsp mentega ~ cairkan
2 biiji telur
3 tbsp gula castor
3 tbsp tepung
1 tbsp serbuk koko
secubit garam


Cara:

1. Panaskan oven pada 160 celcius.
2. Cairkan coklat dgn mentega. Boleh guna microwave atau cara Bain Marie.
3.  Masukkan serbuk Koko. Gaul sebati dan ketepikan.
4. Pukul telur dengan gula selama 3 minit.
5. Campurkan adunan dengan adunan coklat tadi.
6. Masukkan tepung dan garam. Gaul sebati.
7. Tuangkan dalam bekas ramekin yg dah digriskan. Boleh griskan ramekin dengan mentega dan gula halus.
8. Masukkan ramekin dalam freezer selama 5 minit atau bahagian bawah 15 minit.
9. Keluarkan dari freezer dan bakar selama 11 minit. Adunan tak boleh bakar lebih dari 15 minit.
10. Keluarkan dan biarkan selama 3 minit. Keluarkan dari ramekin dan hidangkan.

Kabus

Saje je...duk clearkan gambar dari hp, jumpa gambo ni. Ambik masa balik gebeng last wednesday,ziarah keluarga  allahyarham Pok teh man meninggal. Alfatihah.

Selepas tol karak, about 8am. Berkabus, macam masa musim luruh pulak..

Pizza for dinner

Ni menu last sunday.Ada orang teringin nak makan pizza, selepas kemas-kemas and jumpa flyer pizza.....
Since pagi tu breakfast mee goreng banyak, and then about 11am makan nasi lemak, mee hoon lagi dekat RFC section 7, ada program Santai bersama Hijjaz.So, by lunch semua dah kekenyangan.

 Rupanya, this program diadakan every month, free food sponsored by the owner. Tapi food yg kat luar je lah, kat dalam kena bayar... Ok juga, sambil makan nasi lemak dengan ayam goreng rfc, kumpulan nasyid hijjaz buat live performance...The kids malu nak bergambar dengan Hijjaz, so ambik gambar dari jauh je..

Huzaifah posing nun kat tepi..

Roti dan kek

Lamanya tak update. Tersangat le busy, every weekend keluar, ada tugasan..he..he..

Entry kali ini agak banyak update. Enjoy the pictures dulu yaa...will update the recipes later..



Butter cheese buns...the kids favorite....Dah selalu buat, so, main campak-campak je. Untuk sukatan, nanti I'll post the recipe.
Baked this bread during the school holidays last month. Buat banyak buat bekal, because petang tu kami ikut DH ada kerja di Paka. Plan asalnya, cuti till Friday je, then relative di Gebeng buat kenduri aqiqah for several newborns, so kami extend le cuti till sunday pulak. We stayed in Gebeng and then at my brothers place in kuantan. The kids enjoyed the stay, sebab hari-hari dapat mandi kolam...

Ni pulak cuba try buat garlic rolls pulak for breakfast. Selalu dah buat cinnabon, kita tukar menu. Sedap...

Ni belated birthday cake for my eldest girl, who turns 15 on 17th March recently. We were away at that time, so mum can only bake her  birthday cake later...First time buat..the taste is ok, the decorations is a bit sloppy..boleh cuba try lagi...improvise...

Original recipe from always order dessert. Dah modify sikit citarasa.
Italian Rainbow Cookie Cake
makes one 9" round layer cake


Ingredients
340.5 gm butter, softened
1.5 cups granulated white sugar
6 large eggs
12 ounces of almond paste, grated with a box grater
1 tablespoon pure almond extract
3 cups all-purpose flour, sifted
3 teaspoons baking powder
red food coloring
green food coloring
yellow food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves

For the ganache:~ I just used whipped cream for the topping.
1 cup heavy cream
12 oz semisweet chocolate

Special equipment: Three 9" round pans, buttered and floured, with a circle of parchment paper on the bottom

1. In the base of an electric mixer, cream the butter and sugar until fluffy. About 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the grated almond paste and almond extract and beat until well combined.

2. In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined.

3. Separate the mixture evenly into three bowls. Dye each bowl a different shade (one green, one yellow, one red).

4. Pour each color of the mixture into individual pans making sure to smooth out the top. Bake at 350 degrees for approximately 20-25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before inverting onto a cooling rack. Remove the parchment paper and let cool completely.

5. While the cake is cooling, prepare the ganache by heating 1 cup of heavy cream in a small saucepan just until bubbles start to form around the edge. Turn off the heat and pour over the chocolate in a large bowl. Stir continuously until melted completely and smooth. Let cool to room temperature.

Assembling the cake:
6. Start with the pink layer of the cake and spread with the raspberry jam until it nearly reaches the edges of the cake. Top with the yellow cake. Spread this with the apricot preserves. Top with the final green layer.

7. Use a spoon to pour the ganache over the cake, using an offset spatula to even the sides and make sure the cake is completely covered. Use as much ganache as you need. Let sit at room temperature in a cool spot for 1-2 hours until completely set. Decorate the cake as desired (optional).

One little boy requested for red bean pau. Since I have some leftover grated coconut in the freezer to clear, so buatla inti kelapa sikit. Gebu betul pau ni, much easier than the previous recipe I posted. Rasanya, will just follow this recipe in the future. Bila dah masak dua jenis pau kacang merah and kelapa, the little boy tak nak pulak makan yang inti kacang, tak sedap katanya.....pau kelapa lagi best..hmm kids, when they are given many choices, they have their own preference....nasib baik buat sendiri...
Resepi kali ni jumpa di blog Ika. Original recipe from Jane Chew.


PAU

Bahan A

• 300g Tepung Hong Kong/tepung pau/tepung roti pun boleh
• 150g Susu
• 50g gula kastor
• 1 1/2 Tbs Shortening
• 1 tsp yis
• Sedikit garam

Bahan B
1 tsp Double Acting Baking Powder 
1 tbs Air 

Bahan2 Inti
480g Inti Kacang merah 
~ bulat2kan inti anggaran berat 30g sehingga habis dan ketepikan.


Cara2:

• Satukan semua bahan A dan uli sehingga licin tak melekat di tangan. Tutup dgn tuala lembap atau cling wrap dan biarkan doh naik 2 kali ganda(lebih kurang 45min-1jam).
• Satukan pula bhn B dan uli doh kembali sehingga sebati dan licin. Rehatkan lagi selama 15 min sebelum dibentukkan bulat.
• Kemudian, bahagikan doh kepada 16 bhgn iaitu berat setiap 1 anggaran 35g.
• Isikan dgn inti merah tadi atau inti kesukaan dan tutup doh rapat2 utk mengelakkan inti terkeluar semasa mengukus nanti. Buat sampai habis dan susunkan di atas tray pengukus.
• Rehatkan kembali lebih kurang 30minit.
• Panaskan air kukusan terlebih dahulu sebelum mengukus pau.
• Apabila air kukusan telah mendidih, kukuskan doh yg telah disusnkan didalam tray td dgn menggunakan api yg besar selama 10 minit dan renggangkan sedikit penutup pengukus dan biarkan lagi selama 5minit. Tutupkan api dan biarkan sebentar di dalam pengukus lebih kurang 3-5minit, hidangkan panas2.

Memang buat banyak, boleh freeze kan, pepagi senang buat breakfast for the kids. Saja je letak pink dots, nak differentiate pau kacang and kelapa.

Ada orang teringin nak makan kuih ni, tengok kawan beli dekat sekolah. Senang dan sekejap je dah siap...



Kuih Ketayap

Bahan-bahan ( dlm 22 gulung )

• 3 cawan tepong gandum
• 1 biji telor
• 1 1/2 sudu kecil garam
• 1/2 sudu kecil perwarna hijau
• 4 cawan air ~ blenderkan dgn 4 helai daun pandan, tapis ambik airnya
• 1/2 cawan minyak masak
• 3 helai daun pandan

Cara-cara

1. Satukan semua bahan, kecuali minyak, kacau sehingga rata. Kemudian tapis.
2. Masukan minyak dalam mangkuk kecil. Daun pandan di potong 3 bahagian kemudian di ikat dengan getah gelang. Bahagian hujungnya di siat2 supaya senang untuk menyapu minyak pada kuali.
3. Panaskan kuali. Angkat kuali tadi kemudian sapu minyak dan sendukan satu senduk kecil adunan kedalam kuali tadi dan goyang2 kan kuali supaya adunan menjadi dadar. Letakkan semula kuali di atas api.
4. Setelah dadar masak, angkat. Isi satu sudu kecil inti kelapa. Susun memanjang, kemudian lipat di kiri dan kanan. Setelah itu gulung dadar tersebut.

Sweet Treats

Ni entry backdated ya. Have been busy lately, dengan cuti sekolah lagi baru-baru ni. Tak sempat nak update blog and ber 'online'.

The kids tak puas makan kek ni masa balik kampung last month. Ada la sorang cousin depa tu rajin mem'baking'. Boleh buat calon menantu tu..he..he..senyum sokmo ye cik kak...

Sebenarnya kek ni adalah sponge kek biasa je..tapi di makeup dan disandwichkan dengan cream cheese, dapatlah namanya Kek Snow Cheese atau pun Kek keju bersalji. Tapi ini bukan cheese cake ya...Original recipe dari MYRESEPI

Anyways, enjoy the pics...

Kek Salji Keju ~ ni nama ku beri


6 biji kuning telor
4 biji putih telor
100 gm gula halus
100 gm tepung hong kong ~ i used superfine flour je
60 gm tepung jagung
50 gm air(chilled)  ~ dari peti ais
1 tsp baking powder
2 tbsp ovalette
75 gm butter ~ dicairkan


Untuk lapisan krim ~ satukan kedua-dua bahan dan putar hingga sebati dan tidak berketul
1 kotak cream cheese(250 gm) ~ i used Philadelphia
1/2 tin atau 1 cup susu pekat manis


Untuk Topping
1/2 kotak Cheddar Cheese ~ di parut




Cara:
1. Masukkan semua bahan kecuali butter dan putar pada kelajuan sederhana sehingga pekat & putih.
2. Masukkan butter yang di cairkan, putar lagi hingga sebati & pekat.
3. Sediakan acuan kek yang telah dialas dengan kertas minyak dan disapu sedikit butter.
4. Bakar pada suhu 150C selama 45-1 jam atau kek masak.
5. Keluarkan dari oven dan sejukkan.
6. Potong kek yang telah sejuk menjadi dua lapisan.
7. Sapukan lapisan krim diatas satu lapisan, dan letakkan lapisan kek diatas krim tadi.
8. Sapukan krim di atas dan sekeliling meliputi kek.
9. Taburkan parutan keju diatas dan sekeliling kek.
10.Simpan kek dalam peti sejuk 1~2 jam sebelum dipotong.

Sekali makan je dah tinggal separuh...










Ini ada lebihan kuning telor dari mem'baking' macarons baru-baru ni. Dan puff pastry ada sikit lagi dalam freezer. So, buat portuegese egg tart lagi untuk clearkan stok2 kuning telor ni..

Kali ini ada rupa macam kat kedai sikit. Dapat garing kan bancuhan telornya tu...

Desserts and more desserts

I baked this pie last night and keep it in the fridge to cool. We had it for dessert today.
Somebody is home for the weekend, and keep looking for food to munch....lapo ehhhh...kalau tidak makan nasi kawah je ...So, we baked (me with the help of the girls) macarons and snow cheese cake too. Simpan dalam fridge to cool and boleh makan for dessert later.

BANOFFEE PIE

1 pie crust ~ I just used digestive biscuits and butter
2 bananas
100 ml milk
4 tbsp caster sugar
300 ml cream
1 tbsp coffee essence
2 bananas, extra
100 gm block of dark chocolate/ choc chips


1. Blend the 2 bananas with the milk until well combined and smooth.
2. In a pan, over high heat, melt the caster sugar. Don't stir it, just gently tilt as it melts to dark caramel color.
3. Add the banana milk mixture to the toffee. Stirring until the toffee melts back into the bananas.
4. Pour into the pie case and freeze for 20 minutes. (or just put it in the fridge if you do not need it within 30 minutes).


For the topping:
1. Whip the cream and then fold through the coffee essence so it leaves pretty swirls in the cream.
2. Slice the bananas and arrange over the pie filling, the spoon the cream over the top.
3. Scrape the chocolate block using a knife or a chcolate/cheese grater to make chocolate curls. Arrange over the top of the cream.
4. Ready to be served! 

For the crust:
1. 150gm digestive biscuits ~ crushed
2. 65 gm butter ~ melted
3. Mix butter into the biscuits crumbs little by little until the crumbs really hold together.
4. Butter the bottom and sides of your pan/ dish.
5. Press mixture into pan, Bake for 10 minutes at 170C.

Laksa Johor

 Ada orang tetiba teringin nak makan laksa johor. Every weekend ada kenduri kawen, so masak ni last monday untuk dinner, after he came back from work. The smaller kids tak berapa makan, but they just eat the spaghetti dengan kuah je. Tak nak makan daun  katanya......

Original recipe from Mak mon, auntie yang rajin bagi resepi...Anyways, resepi ni for 30 people, so I reduced untuk 7 people je, divide by 4 lebih kurang...kalau nak masak sikit pepandai le kira ekk...

Laksa Johor (30 org)

1.8 kg ikan parang/ tenggiri
300gm udang kering
4 btg serai ~ di ketuk
1/2 inci halia
1/2 inci lengkuas
30 atau lebih tangkai cili kering ~ di kisar halus
20 ulas bawang merah
2 ulas bawang putih
3 asam keping
1 cup serbuk ketumbar
1 tsp jintan manis
kunyit hidup
garam
2/3 biji kelapa ~ jadikan santan
kerisik ~ dari 2 genggam kelapa

utk ulam:
4 biji timun
600 gm tauge
bawang besar
lobak masin
kacang panjang
daun kesum
daun selasih
sambal belacan
limau kasturi

Cara:
1.  Rebus ikan dan udang kering. Kisar isi ikan & udang kering, guna air rebusan.

2. Kisar kunyit, halia, lengkuas, bawang merah & putih.

3. Masak santan hingga naik minyak.

4. Masukkan bahan-bahan dikisar tadi, digaul dengan rempah jintan dan ketumbar.

5.* Jika guna santan kotak, tumis cili kisar dan bahan kisar tadi hingga pecah minyak.

6. Masukkan isi ikan kisar tadi. Gaul rata.

7. Masukkan santan & garam. Masak diatas api sederhana, digaul agar tidak hangit dibawah dan sehingga pecah minyak.

Utk ulam:

1. Timun di hiris nipis memanjang keliling, ambil bahagian luar sahaja, kemudian dihiris nipis.

2. Hiris nipis semua ulaman, termasuk bawang.