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!