Cherry Crumble

Hello,

When our lovely neighbour gave us a bucket of cherries the other day, I thought I'd just eat all of them alone because I like cherries. Then I changed my mind and decided to make this easy cherry crumble. For me it's much easier than making cherry clafoutis and at the same time we prefer crumble than clafoutis.

We had such a lovely weather and delicious cherry crumble on a nice sunny Sunday.

CHERRY CRUMBLE

Ingredients;

400g pitted fresh cherries
40g brown sugar
2 tablespoons lemon juice
100 g flour
80g butter
100g brown sugar
50g rolled oats

METHOD;

- Mix cherries with sugar and lemon juice, set aside.
- Prepare the crumble by combined flour and butter, rubbing until the mixture resembles breadcrumbs.
- Add sugar and rolled oats, mix well.
- Transfer the cherries into baking dish and spread the crumbles evenly over the cherries filling.
- Bake in preheated oven at 180° for 35-40 minutes or until the crumble is golden brown.

Enjoy cherry crumble with vanilla ice cream!

Peanut Cookies

Bonjour,

I'm still in the mood for baking cookies but for the simple and easy cookie recipe like these peanut cookies. This recipe required few affordable ingredients, no mixer needed and no chilling required. For those who love peanuts, these peanut cookies are a good choice.

I remembered bringing these cookies once in my french class last year, everyone liked it and it was gone in like 5 minutes! All I was thinking that day, why I don't make enough cookies for everyone? A lesson learned and for more cookies, just double this recipe.

PEANUT COOKIES

Ingredients;

100g roasted peanuts
110g flour
50g powder sugar
50ml vegetables oil
Egg wash

METHOD;

- Preheat oven 160° and prepare baking pan.
- Grind peanuts in a dry blender or food processor as fine as possible.
- Mix ground peanuts, flour and sugar in a mixing bowl.
- Add oil little by little and mix well until it become smooth dough.
- Roll out the dough and cut into desired shapes or just shaped into balls.
- Place the dough on prepared baking pan and garnish with some peanuts and brush the tops with the egg wash.
- Bake for 15-18 minutes or until they turns light brown.
- Cool.

Happy baking!

Mamak Style Fried Noodles

Hello,

Apart from rice, noodles are also staple foods in Asia. Fried noodles, noodles soup or crispy noodles, just name it, Asian people just love noodles. In Malaysia and Singapore, mee goreng mamak is one of the dish that people can't get enough of.

This fried mee mamak can be found easily in Indian or Malay restaurant. In Penang, mee mamak is a famous street food and a visit to Penang is not complete without trying their mee mamak and other Penang specialty.

MAMAK STYLE FRIED NOODLES

Ingredients;

Half packet spaghetti or yellow noodles (for 2 persons)
1 shallot, thinly sliced
2 clove garlic, sliced
1 onion, sliced
1 bunch pak choy or choy sum
1 potato, cut into cubes
1 tomato, sliced
1 egg

For the sauce;

1 tablespoon chili paste
1 tablespoon fried or roasted peanuts
2 tablespoon tamarind paste
2-3 tablespoons dark soy sauce
2-3 tablespoons light soy sauce
2-3 tablsepoons ketchup
2-3 tablespoons sweet chili sauce
Salt and pepper to taste

METHOD;

- Prepare the spaghetti as per packet direction or use fresh yellow noodles, if any.
- Prepare the sauce by mix together chili paste, peanuts and tamarind paste, blend into a fine paste, set aside.
- Heat some oil in a wok or frying pan, fry potatoes until tender, set aside.
- Use the same oil, fry shallot and garlic until fragrant.
- Add the chili paste and fry until the oil separates, about 1-2 minutes.
- Add in onion, pak choy and noodles, stir fry for a few seconds.
- Add the other sauce, dark and light soy sauce, ketchup and sweet chili sauce, stir well.
- Add potatoes and tomatoes, season with salt and pepper. Add some more water if it's too dry.
- Push the noodles aside, add little oil and crack the egg on it, let it set for a few seconds.
- Toss and cook for 1-2 minutes or until heated through.

Bon appétit!

Honey Cornflakes

Coucou,

I've made honey cornflakes every year but this time I forgot and didn't make the honey cornflakes which is very easy and simple for our Eid celebration last weekend. However, I made them a day after because I'm still in the Eid mood.

These sweet and delicious honey cornflakes are a great snack at any time a day.

HONEY CORNFLAKES

Ingredients;

50g salted butter
2 tablespoons honey
2 cups cornflakes
1/2 cup raisins

METHOD;

- Preheat oven to 150° and prepare small paper cups.
- Melt butter and honey in a saucepan until bubbles foaming.
- Add cornflakes and raisins, mix well.
- Spoon into paper cups and bake for 8-10 minutes
- Cool.

Happy snacking!

Red Velvet Cake

Hello,

Red velvet cake, a cake that I made for a friend's son birthday last weekend. This is a belated birthday cake because we were under lockdown last few months and last weekend they have invited us to  dinner at their house.

Red velvet cake, a simple birthday cake that would bring smiles to everyone. Recipe adapted from cookiesandcups.com.

RED VELVET CAKE

Ingredients;

1 1/2 cups vegetables oil
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups sugar
1 tablespoon cocoa powder
1 teaspoon baking soda
2 1/2 cups flour
1 tablespoon red food colouring
150g cream cheese
1/2 cup powder sugar
200ml heavy cream

METHOD;

- Preheat oven 180° and prepare 2 round baking pans.
- In a mixing bowl, beat together oil, eggs, buttermilk and vanilla with stand or hand mixer.
- Add in the sugar and mix well.
- Add cocoa powder and continue to mix on a low speed until blended.
- Sieve together baking soda, flour and a pinch of salt.
- Add flour and red food colouring, mix together until well combined.
- Divide the batter into 2 prepared pans and bake for 25-30 minutes or until skewer comes out clean.
- For the frosting, combine cream cheese and powder sugar, mix well until smooth.
- In another bowl, beat the heavy cream until stiff peaks.
- Fold them together and whip for a few seconds to fully combine the two mixtures.
- Chill until ready to use.

Happy baking!

Happy Eid-ul-Fitr 2020

Hello,

Happy Eid Mubarak to those who celebrate and selamat hari raya aidiffitri to my family and friends in Asia. Wish we were there but distance keeps us apart. In the midst of Covid-19, for now it's better to stay home and stay safe.

Basically, Eid will be very different for me because it's only us, I was not there in Asia to celebrate with my family but at least we're still able to stay connected. But a little bit different this year, we had a small celebration with friends at home with last minute preparation but at the end everything turns out well. We got everything done on time and we did it, we managed to celebrate Eid this year.

Selamat Hari Raya!

Mung beans Porridge

Hello,

My family used to make this bubur kacang hijau or mung bean porridge for an afternoon tea especially when durian are in season because durian and mung bean are an irresistibly sweet combination.

Mung bean porridge is a sweet dessert cooked in coconut milk and sago pearls, some people add sweet corn into this dessert, it tastes good too.

MUNG BEAN PORRIDGE

Ingredients;

1/2 cup mung beans, soak for at least 4 hours
5 cups water
1/2 cup sugar/brown sugar/palm sugar
1/4 cup sago pearls
200ml coconut milk

METHOD;

- Combine mung beans and water in a saucepan, bring to a boil and simmer for 25-30 minutes until beans are tender. Stirring occasionally.
- Add brown or palm sugar, sago pearls and a pinch of salt, simmer for 10 minutes.
- Lastly add the coconut milk, reduced the heat and simmer for another few minutes.
- Serve hot or cold.

Enjoy mung bean porridge for afternoon tea!

Stir Fried Fish Ginger

Bonjour,

We're seafood lovers here and we have this stir fried fish ginger a few times a month. Served this fish ginger with hot rice, I'm sure that someone will ask for another bowl of rice because it's delicious.

I prefer when the fish fillet a bit crispy but it's totally depend on an individual preference because everyone has different tastes.

STIR FRIED FISH GINGER

Ingredients;

250g fish fillet, any fish
2 tablespoons corn flour
1 leek/spring onion, clean and sliced
1 small onion, sliced
1 cloves garlic, chopped
4cm fresh ginger, thinly sliced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon corn flour, dissolved with little bit of water
Salt and pepper to taste

METHOD;

- Season the fish fillet with salt and pepper, dust lightly with corn flour.
- Heat up some oil in a wok or frying pan and fried fish fillet until golden brown and slightly crispy. Set aside.
- Heat up little oil in a frying pan and fry garlic and ginger until fragrant.
- Add leeks and onion, oyster sauce, soy sauce and season with salt and pepper, fry for 1-2 minutes. Add a little more water if needed.
- Add corn flour paste and fried fish fillet, quickly stir fry in high heat and dish up.

Bon appétit!

Vegetable Egg Murtabak

Hello,

Murtabak or martabak, this tasty savoury snack is quite popular in Asia, a pan fried folded flatbread or spring roll sheet that can be stuffed with meat or vegetable. I used brick pastry as a wrappers since I don't have spring roll sheets or flatbread.

When I make these murtabak as an afternoon snack, it turned out to be a rather light dinner for us. It does make us feel full and satisfied.

VEGETABLE EGG MURTABAK

Ingredients;

4-6 brick pastry sheets
2 egg
1 onion, chopped
2 potatoes, diced
1 carrot, diced
1 tablespoon curry powder
Some chopped spring onions
Salt and pepper to taste

METHOD;

- Heat some oil in a saucepan and fry onion until fragrant.
- Add curry powder and a bit of water, cook for a few seconds.
- Add the potatoes, carrots and a cup of water, season with salt and pepper, cook for 5-10 minutes until potatoes are tender and fairly dry. Cool.
- In another bowl, lightly whisk the eggs and spring onions, add potato curry filling, mix well.
- Take a single or double layer of brick pastry or spring roll wrapper, fill a few tablespoons of egg potato filling and fold into square shape.
- Heat up frying pan and a little bit of oil and place the folded murtabak and cook until golden brown on both side.

Eggless Tiramisu

Bounjourno,

I'm a fan of tiramisu but to be honest, I'm not a fan of raw eggs and using them in dishes. I wouldn't mind to order tiramisu in restaurant even they used raw eggs in the recipe but for me personally, I prefer making tiramisu without eggs.

I often make this dessert especially when we have dinner with family or friends. This eggless tiramisu is the desserts for everyone to enjoy! I sure everyone likes it.

EGGLESS TIRAMISU

Ingredients;

250g mascarpone
2 tablespoons caster sugar
200ml heavy cream
About 20-30 sponge fingers
200ml  coffee

METHOD;

- Place the mascarpone and sugar in a bowl. Beat with an electric mixer until soft and creamy.
- Add the heavy cream, beat until light and fluffy.
- Dip the lady fingers in cold coffee, one at a time and place in a serving dish or glass.
- Cover with half of the mascarpone cream, spreading it out evenly.
- Arrange another layer of ladyfingers and cover the remaining mascarpone.
- Refrigerate for at less 4 hours and dust with cocoa powder before serving.

Enjoy eggless tiramisu!

Apple Cinnamon Cake

Bonjour,

There are many cakes recipe can be made without any mixer and one of the cake that I made today is apple cinnamon cake and this recipe adapted from chef Cyril Lignac. I watched his Tv show, 'tous en cuisine' last Friday and voila, here's the apple cinnamon cake.

This recipe quite easy and smells great, we can easily make right at home with ingredients that we usually have in the kitchen.

APPLE CINNAMON CAKE

Ingredients;

160g brown sugar
1 egg
200ml milk
1 teaspoon lemon juice
1 teaspoon vanilla ectract
170g flour
1/2 teaspoon bicarbonate of soda
2-3 apples, thinly sliced
50g butter, melted
50g sugar
1 teaspoon cinnamon powder

METHOD;

- Preheat oven at 180° and prepare baking pan.
- In a mixing bowl, whisk sugar and egg until blended.
- Add in lemon juice and vanilla extract.
- Sieve together flour and bicarbonate of soda.
- Gradually add flour alternately with milk.
- Fold in apples and mix until all is well combined. Pour batter in a prepared baking pan.
- For the topping, mix together melted butter, sugar and cinnamon powder.
- Sprinkle over cake batter. Bake for 30-35 minutes or until skewer comes out clean.

Happy baking!

Cornflake Raisin Cookies

Hello,

After many weeks of confinement, I have to start work again next week. The confinement period are officially over since Monday 11 and like everyone else, I look forward to returning to normal life and go back to work again. I even bake cookies yesterday and will bring them to work next week.

These cookies easy to make and good enough for everyday snacking. Let's bake cookies this weekend!

 CORNFLAKE RAISIN COOKIES

Ingredients;

150g butter, soften
70g powder sugar
1 teaspoon vanilla extract
150g flour
1 tablespoon cornflour
60g cornflakes, crushed
50g raisins or dried cranberries, chopped

METHOD;

- Preheat oven 170° and prepare baking pan.
- Place butter and sugar in a mixing bowl, mix using hand mixer until light and fluffy, add vanilla.
- Use a wooden spoon, stir in flours and other dry ingredients. Mix well.
- Drop the dough on a baking pan using 2 teaspoons, bake for 18-20 minutes and they are done!

Happy baking!

Dried Shrimp And Vegetable Fritters

Hello,

Asian people in general love fried foods. These dried shrimp and vegetable fritters or we called 'cucur bubuk' quite popular in my hometown. There are times when there is plenty of fresh baby shrimp in the fish market which are cheap and many people will make shrimp fritters with it.

Dried shrimp it's one of the things that I always have in the fridge. I always make dried shrimp and vegetable fritters when I have some leeks because for me leeks are a good match with dried shrimp, even just a small amount of dried shrimp, it brings out the flavour when it's added into the batter. These fritters were so tasty, light and crispy, everyone loved them, my mother in law loved it too.

I've read somewhere about adding hot water in the batter to make a crispy fritters and the tips works for me. Adding hot water at the beginning will makes the fritters light and crispy even when they turn cold.

DRIED SHRIMP AND VEGETABLE FRITTERS

Ingredients;

1 cup flour
1 leek, chopped
1 red chili, chopped
A small amount of dried baby shrimp, rinsed and dry
Salt to taste
Hot water/plain water
Oil for frying

METHOD;

- Combine all ingredients and add hot water little by little. Mixing for a few seconds and then add plain water little by little and mixing until a batter forms.
- Heat oil in a wok or saucepan for deep frying, drop a spoonful of batter into hot oil, turning once or twice and fry until fritters are golden brown.
- Remove the fritters to a paper towels, serve with sweet chili sauce or ketchup.

Enjoy!