Raisin Layer Cake

Hello,

My previous posts about Sarawak cake was two months ago, actually I'm still in the mood of making layer cake and one of the cake that I made recently was raisin layer cake or kek lapis kismis. This recipe are rather simple and used only a basic ingredients that we could find easily in the kitchen. For this layer cake, I used raisins, it can also replace with prune or even mini chocolate bars.

There are plenty of great Sarawak layer cakes recipes out there but since I'm not an expert of making a layer cake, for the beginner like me, I prefer to begin with a simple one. Although the cake a little bit dry for me but someone could not stop at one slice of this cake and actually ate 3 slices because it was so good. So, obviously everyone has different tastes, as simple as that.

RAISIN LAYER CAKE

Ingredients;

4 large eggs
100g sugar
1 teaspoon ovalette
1 teaspoon vanilla extract
250g butter
150g condense milk
150g flour, sifted
100g raisins

METHOD;

- Prepare and greased a baking pan and preheat oven 180°.
- Using the stand or hand mixer, whisk egg, sugar, ovalette and vanilla until thick and fluffy. set aside.
- In another bowl, whisk butter and sugar until thick and creamy.
- Add butter mixture into egg mixture and continue to whisk until well blended.
- Add in the sifted flour and whisk the mixture at low speed until just combined.
- Pour 1/2 cup of batter into pan and spread evenly. I used 1/2 cup for each layer. Bake for 5-10 minutes or until lightly browned.
- Remove from oven and spread another 1/2 cup of batter and arrange raisins onto batter, bake for 5-10 minutes or until golden.
- Repeat layering batter until is finished.
- For the last layer, turn the oven down to 160° and bake for a further 10-15 minutes or until golden brown.

Happy baking and have fun layering the Sarawak cake!

Dhal Curry

Hello,


I've bought a few packets of lentils from Asia when we were on holiday few months back. Since I had a packet of frozen roti paratha, dhal curry can be a perfect companion. Almost all of the Indian restaurant in some country like Malaysia and Singapore, they will served dhal or any other curry sauce together with roti paratha.

I've made a basic dhal curry for our dinner tonight, it was a simple dish but all I can say is, we enjoyed our Indian food at home. Dhal curry is sure one of the delicious vegetarian main meal or side dish, quite easy and ready in less than an hour.

DHAL CURRY

Ingredients;

200g yellow lentils
1 onion, chopped
2 cloves garlic, chopped
2cm fresh ginger, chopped
4-5 dry chilies
1 tomato, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder
1/2 teaspoon garam masala powder
Salt and pepper to taste

METHOD;

- Rinse lentil a few times and drain.
- Place lentils and 3 cups of water in a medium saucepan and bring to boil, let it simmer over medium heat for 20-30 minutes. Stirring occasionally. Season with salt.
- In another frying pan, melt a spoonful butter or ghee and fry onion until fragrant.
- Add garlic, ginger, dried chilies and turmeric powder, stir and fry until onion turns light brown.
- Add chopped tomato and all the other spices, fry for a few minutes.
- Once the lentil are done, transfer the onion mixture to the soften lentil and cook for another few minutes, stirring constantly. Season with salt and pepper.

Enjoy dhal curry with roti paratha!

Mango With Sticky Rice

Hello,

I intend to make a mango with sticky rice since last month but I don't have any glutinous rice at home. Now I have it and the mango that I had at home also ripe enough to make a dessert, then here, I made again a Thai-style mango with sticky rice.

To make this mango sticky rice, it took a little time but it sure will give a full blast of flavour and satisfaction. While the mangoes are still in season, let us take advantage and enjoy the mango dessert.

MANGO WITH STICKY RICE

Ingredients;

1 ripe mango
1 cup glutinous rice
I cup coconut milk, divided in two
1 tablespoon sugar
1/2 teaspoon cornflour

METHOD;

- Wash and soak glutinous rice for 6 hours or even overnight.
- Drain the rice and steam for 15-20 minutes.
- While the rice is steaming, prepare the extra coconut cream by mixing 1/2 cup coconut milk, cornflour and a pinch of salt in a small sauce pan. Stirring gently and brings to boil, turn of the heat and transfer cream to a small bowl.
- Place remaining coconut milk, sugar and a pinch of salt in a sauce pan, bring to boil and stir just until the sugar is fully dissolve. Remove from heat.
- When the rice is cooked, transfer them to the hot coconut milk mixture and mix everything well. The hot sticky rice will absorb all the coconut milk. Cover and set aside.
- Peel the mango, slice it and serve with sticky rice and pour the extra cream on top.

Enjoy the mango sticky rice!

Prune Pie

Bonjour,

If there's one thing I love about summer in Europe is all about fruits. Beside the tropical fruits like mangoes and melons, there's also a lots of other fruits too like apples, pears and assorted plums. At this time of the year, I love to make a few jars of homemade plum jam and I can giving it away to my MIL and friends.

I had bought few kilos of prunes from brocante last weekend and made a homemade jam as well tarte aux prunes.

PRUNE PIE

Ingredients;

1 store-bought shortcrust pastry (pâte brisée)
500g prunes
2 tablespoons prune jam
2 eggs
50g sugar
200ml heavy cream

METHOD;

- Wash and slice prunes in half and remove the pit.
- Preheat oven to 180°.
- Place the shortcrust pastry over a pie pan and spread prune jam over the pastry and place the prunes evenly.
- In a medium bowl, whisk together the egg, sugar and cream.
- Pour the egg mixture over the rhubarb and bake for 40-45 minutes.
- Sprinkle with sugar before serve.

Happy baking!

Grilled Salmon With Creamy Leek Sauce

Bonsoir,

When I was working in the hotel industry long time ago, one thing that I remember most was all about cooking and recipes from our chefs. In fact, most of the skills I learned while working in hospitality was really useful and now I can choose to use those skills when I need them in my daily life.

I remember one of the recipe that our chef had in the menu was salmon with creamy leek sauce. It was a simple recipe and easy to remember too but the taste was so damn delicious. With only few basic ingredients and less than 30 minute, we have a fancy great dinner at home. We even refill for another bowl of rice because the food was so so good.

GRILLED SALMON WITH CREAMY LEEK SAUCE

Ingredients;

2 salmon fillets
1 medium leek, washed and thinly sliced
2-3 tablespoons butter
200ml cream
2 cloves garlic, chopped
Dried dill
Salt and pepper
Olive oil

METHOD;

- Rub the salmon fillet with olive oil, sprinkle with salt and pepper and dried dill.
- Preheat the grill pan and pour a little olive oil.
- Grill salmon over high heat for 2-4 minutes on both side or until salmon are cooked.
- For the sauce, melt butter in a medium sauce pan and fry garlic until fragrant.
- Add leeks, simmer and stirring occasionally until the leeks are slightly softened.
- Add cream and simmer for a couple of minutes, season with salt and pepper.

Bon appétit!