Sticky Date Pudding......

Sticky Date Pudding 

This is one of my favourite and everbody's favourite.....its so yummie to enjoy it while its still warmmmmm.....


What you could do its warm up the sauce cut a slice and place it 
into the microwave for less then 20 seconds , pour the hot sauce ontop and enjoy!!!!!! 

Top up with a scoop of vanilla ice cream.....huffff  


Ingredients




A
Chopped Dates 185gm
250ml Hot Tea ( Carmomile Or Jasmine Tea X 1 packet  )
Soda Bicarbonate 1 tsp


B
Butter 90gm
Natural Molasses Sugar 115gm
Vanilla  1 tsp
Eggs 2 biji 


1. Place chopped dates into the hot tea for 25 mins 
and let it cool . Add Soda bic and mix well


2. Beat butter and molasses ugar till soft and creamy


3. Add eggs gradually


4. Fold in sifted flour and soaked dates alternately


Ta da .....9" tin 180C  35 - 40 mins




Here comes the juicy one , the sauce


Natural Molasses Sugar 230gm
Cream 250ml
Butter 90gm
Chopped Dates 40gm
Apricot 40 gm ( Thinly sliced - optional )
Pinch of salt


Mix all the above and cook under slow fire till it thickens 


Brandy 1 tbsp - optional ( to add only once the sauce is done )

Spread - Strawberry Jam

Strawberry Jam / Spread 

My sister and my mum went to Cameron Highlands and 
I requested them help me to buy
some strawberries because 
I wanted to make home make strawberry jam......


Ingredients




A
400gm Sugar
500gm strawberry ( wash and dry )
20g Lemon Juice


B 
100 gm strawberry  ( wash dry & cut into half )


How to 


Marinade the washed and dried strawberry with 200gm sugar for 3-4 hours


Once done place the marinated strawberry into 
a thick stainless steel pot or a good non stick pot
POur n the remaining 200gm sugar and lemon juice.


Under slow fire stir to cook the jam .
Keep stirring for at least half and hour and add B.


Keep srtirring and stirring till it thickens....do not stop .
Please remember under slow fire to prevent it from burning....


Ta da....


I used it to spread on hot waffle with butter yummmmmmm


Homemade strawberry jam nice as a Christmas or Easter Gift...


Enjoy

Spread - Kaya

Kaya 

Kaya,  bila sudah makan 
jadi kaya raya hehehhehhehhe


Ingrediends


400gm Coconut Milk ( I usually use the packet - Ayam brand )
12 egg yolks
300 gm sugar 
7 tsp of pandan juice

Using an electric beater, beat the eggs at medium speed slightly. 



Add sugar and beat at full speed till all mixed well.

Add the coconut milk and beat full speed 

to mix thoroughly till sugar dissolved.

Pour into a clean stainless steel pot and cook it over a slow

fire with CONSTANT STIRRING! 

Tak boleh malas or even take a 2 mins break...hehhehhe

If you have to stand there stirring for an hour or more, 

you have too.

Keep stiring to prevent the bottom from burning....

Best use none stick pot or a good and thick stainless steel pot.

Slowly the kaya will turn to olive green .......

and when it thickens its ready.

Let it set a side & pour into desire container & 

keep fresh in the fridge.

My dear friend use the same recipe and 

came up with a great cooking method : double boil it !!!!!

With this cooking method surely TAK ter bakar ......

Thanks Puan Siti Hajjar for the great tip.......

Claypot Chicken Rice - Homemade with rice cooker

I love claypot Chicken rice, I decided to cook it at home but I dont have a claypot???


Its ok I used the rice cooker and it still turn out very tasty and delicious....


RECIPE for 6 pax


First cook 3 cup of with 2 3/4 cup of water




A
Half a chicken - cut to small pieces
1 tbsp of oyster sauce
3 tbsp of caramel big sauce
1 tbsp chinese cooking wine 
1/2 tsp of salt
1/2 tsp brown sugar


Mix all the above to marinate the chicken for 3 hours


B
1 tbsp of puree ginger 
1 tbsp of puree garlic
7 tbsp of caramel black sauce
2 cups of chicken stock or water if you dont have the stock
1 tbsp of POTATO starch
Salt ,Pepper  and sugar to taste
1 stick of lap cheong sliced thinly


Get the wok ready
add 2 tbsp of grape seed oil medium heat 
and add the pureed garlic and ginger
Stir fry till fragrant
Add in the marinated chicken
Stir fry till half cook and add in the 7 tbsp od caramel black sauce 
Add in the 2 cups of chicken stock
Cook the chicken till fragrant and take half a cup of the sauce out 
Add the 1 tbsp of potato starch into it, mix well and after which
pour it back into the wok stir it till the sauce thicken slightly.
Add pepper salt & sugar to taste . 
Once done collect the chicken out and pour the sauce into another bowl.

5 Minutes before the rice is cook pour all the sauce 
into the rice and quickly mix well .
Lay the lap cheong ontop and followed by the chicken.....
and cover the rice cooker and 
press cook - to re-cook the rice mixture again.....


Ta da once done scoup & serve ....
best eat with the ginger sauce....


Enjoy...!!!!

Food Venture!!!

I got to know this restaurant by a friend in FB , 
they serve seafood noodle ....in curry gravy , tom yam and clear seafood soup !!!!! 
YUmmmm....


Restaurant YU AI 
PJ SS2 Branch 
No 58 Jn ss2/10 
47300 PJ 
Tel 03-78778117


and 


No 42 Jln Seambut Utara 
51200 KL 
012-3355563

Sauce - Ginger Salted Fish Sauce

Simple yet power sauce......you can pre-prepare thie and keep in the fridge. 
Very nice to enjoy with Claypot Chicken Rice , 
Chicken Rice and use it to steam fish.....


Recipe from the heart.....


Ingredients 


1) Old Ginger 
( any amount you wished , I usually make lots to keep in the freezer as and when we need it ta da its there hehhehehhehhe )
Puree it


2) Salted Ikan Tengiri 
( again its up to you how strong you want the salted fish to be - add more or less )
De - bone it and mince it finely


3) Sesame Oil


Prepare the wok , once hot add 2 tbsp of Grape Seed Oil and 2 tbsp sesame oil , add ginger 
& stir fry it you smell the aroma of the ginger / fragrant . 


Add the salted fish bit buy bit till fragrant & taste.....
add more salted fish if required .
( You may not want the salted fish to be overpowering just lightly will do .... )

Continue to stir fry till fragrant. If you find it too dry add 

more sesame oil bit buy bit......till fragrant.

Once its done ( to your taste ) add a bit of brown sugar....

You can spice it up by add green Mince Chllie padi , 

the amout is the same up to your preference.....

Enjoy....

This is one sauce my IL lovesssssss.........

Claypot Chicken Rice Recipe Next!!!

Durian Cake

King of the Fruit Cake - Durian Cake 

Yum Yum Yum everyone's favourite cake - Durian Cake. 
The first time I tasted this was at Bon Bon's ,,,,,
hufff I felt in love with it. 
I bought the whole cake , 
sliced it, studied it and tried to bake one...

Tried a few times , now I an an expert hehhehhehhehhe

Very easy one...

THE CAKE 

How to 

Sponge Cake 

A
160gm  Sugar
15g Cake emulsifier

B 
5 Eggs 
125gm Flour
1 tsp baking power

C
40ml water 
1tsp Durian Essence 

D 
75gm Melter buteer 

1) Pour A into mixing bowl & mix wellll
2) Add B & whip till think & ligh
3) Pour in C slowly while mix on low speed
& continue to whip until light & fluffy
4) Mix D till blended & pour into a ready greased 9" round mould & bake on 180C
for 30 mins

Let it fully cool on a rack 



THE DURIAN 

The durian has to be fresh ie if you are baking today buy the durian on the same day.

I normally use D24 but lately tarak D24 thus used D78 mahal sikit 

but very smooth good & sweet  - it has to be sweet durian . 

Pls dont use bitter or bitter sweet durian 

When you are buying the durian please ask them to open & 

you try on the spot enusre its sweet....like me hehhehhe

BRing home & remove the yummy durian flesh from the seed, 

jangan curi makan ok hehhehheh

THE CREAM

The creaming part hahhaha

Whipped Cream 600gm 
whip it till light & smooth , not too dry & hard

Remove 350gm E of it 
& remain 150 gm of whipped cream F. 
Continue whip the 150gm till thick & hard


Mix F into 1 kg Durian 





Divide the durian sponge cake into 4 layers  
ie 3 layers for the fresh durian cream.....

In between each layer spread the fresh durian cream

spread the same thickness of the cake but not

too thick & high because its soft ....
it may not hold.....and sandwich them hehheheh

Spread till finish except the top layer.

once thats completed, 
spread E from the top to the side to cover 
the cake with whippy cream ....ta da.

Please leave it in the fridge for two hours before serving.....yummmmm

Enjoy....BURP !!!!!!

Chicken with basil leaves....

Very simple recipe, you can use either chicken

1/2 a chicken cut to small pieces
3 cloves of garlic, chop till very fine
two bunches of basil leaves ( if you buy from the supermarket it sell by per bunch )
you can choose to add less or more....the more the better for me.
sal & sugar to taste


Method


Heat up the wok with 1 tbsp of oil
slow down the fire and add the garlic
for a few seconds and 


Add the chicken
increase the volume of the fire to high 
and stir fry the chicken till light brown 


Add 1 tsp of sugar and continue to stir fry for another 2-3 mins
Add 2 tbsp of water and salt to taste

Lastly add 80% of the basil leaves for just a minute or two.
Do not over cook the basil leaves. 
Once done off the fire . 
Put onto a plate and add the balance 
of the basil leaves on top.


the aroma of the basil leaves is 
hmmmmmmmmmmm .....nice.......and heathy.....