Blog Archive

February 2014

Double layer Pumpkin-Fruity Cake



For the Pumpkin Cake 

  • 400 gr Granulated White Sugar
  • 300 gr All Purpose-Flour
  • 4 Eggs
  • 125 ml Canola Oil
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 480 ml Pumpkin Puree

For Cream Cheese Icing 

  • 450 gr Icing/ Powder Sugar, sifted
  • 600 gr Cream Cheese
  • 400 ml Mandarin puree juice
  • 1 tsp Orange, grated

For Decoration

  • 2 Pomegranate, take the seeds only
  • 2 Clementine/ Orange
  • 1 cup of Grapes
  • Strawberry

 How to Make it 

  1. Preheat the oven to 180°C (356F). Grease & flour two of 9 inch cake pan.
  2. For the Pumpkin Cake : Mix Sugar, eggs & canola oil with your electric mixer until it is well combined.
  3. In a seperate bowl, sift together flour, baking soda, baking powder, cinnamon, ginger and salt. Then add all the dry ingredients into the wet mixture, mix well.
  4. Stir in the pumpkin puree & mix well. Pour all the batter into the prepared pans & place them in the pre-heated oven. Bake for about 40-45 minutes. Check if the center of the cake is done with a bamboo stick/toothpick. If it stands upright & comes out clean, then the cake is done. Take out & let it sit & cool on the rack
  5. For Cream Cheese Icing : Add powder sugar & cream cheese in a bowl. Beat with an electric mixer over medium speed until well blended & become fluffy. 
  6. Place 1 Layer of cake on a plate, spread 2/3 cup cream cheese icing evenly over top of the cake (but not on the sides of the cake), then spread some of pomegranate seeds on top of the cream cheese. Place again another layer cake on the top, then spread remaining cream cheese icing over top. Arrange orange slices around the outer edge of the top of layer cake. Then also decoreate with grapes & strawberries. Sprinkle pomegranate seeds on the center of top layer cake. You may store the cake – cover loosely in a refrigerator

Enjoy! En Guete! Selamat Makan! 

Paella Calamari



  • 4 tbsp Olive Oil
  • 300 gr Calamari, sliced into rings
  • 1 Red Paprika, cut into small cubes
  • 1 Big Red Onion, finely diced
  • 1 small handful of parsley, chopped roughly
  • 3 Cloves Garlic, crushed
  • 1 tsp Paprika/cayenne pepper
  • 1 Cup Uncooked Short grain white rice (in this case i used Risotto Rice)
  • a pinch of saffran threads
  • 2/3 cup of Green Peas
  • Lemon wedges, to serve
  • 1/4 cup dry white wine
  • 1 Ltr of chicken or vegetable Stock
  • Salt & Pepper, just to taste

Marinate Sauce

  • 2 tbsp olive oil
  • 1 tbsp Lemon Juice
  • 1 tsp Paprika pepper
  • Salt & Pepper

 How To Make It

  1. In a small bowl put the washed calamari & marinate it with olive oil, lemon juice, paprika pepper, salt & pepper. Cover it with plastic wrap & refrigerate for 30 minutes.
  2. Heat the olive oil in a Large skillet or paella pan over medium heat. Saute the Garlic, onion, paprika for 5 minutes. Add paprika/cayenne pepper & stir again for another 2-3 minutes. Season well with cracked black pepper. Then add marinate calamari & white wine, bring it to boil.
  3. Add in rice & saute together for about 5-7 minutes. Add the stock and safran, stir everything briefly then turn the heat down to a very gentle simmer (medium-low) and leave to cook uncovered for 15 minutes. ¨Most importantly, don’t stir the rice – a crust will form on the bottom of the pan and this is considered a delicacy
  4. Sprinkle over the peas, cover the pan and leave it to cook for a further 10 minutes.
  5. If the rice looks like it’s drying out, add a little more stock. If it looks too wet, let the paella simmer for a while with the lid off.  
  6. When the rice and calamari are cooked and tender, sprinkle over the parsley and serve them with fresh lemon wedges. 

Enjoy! En Guete! Selamat Makan! 

American Chese Cupcakes

Serve for 12 Cupcakes


For the Crumbs

  • 100 gr Graham Crumbs or Biscuits, Crushed
  • 65 gr Butter, melted
  • 14 gr Granulated White Sugar

For the Filling

  • 450 gr Cream Cheese, room temperature
  • 115 gr Sour cream, room temperature
  • 125 gr Granulated White Sugar
  • 2 Eggs, room temperature
  • 1/2 tsp Grated Lemon Zest
  • 1 tsp Vanilla Extract
  • a pinch of salt

How To Make it

  1. Preheat the oven 150°C (300F) & line the 12 muffin cups with paper liners.
  2. For the Crust : Combine cracker crumbs, sugar & melted butter in a small bowl. Once it is well combine, Using a tablespoon pour the crumbs onto the bottoms of the muffin cups, then press it gently with your finger. Cover it with Pastic wrap & refrigerate while you make the filling.
  3. For the Filling : Using your electric mixer in a low speed and beat the cream cheese until it become smooth & cream. Add the sugar & salt, beat it. When it is well combined, add eggs one at a time, keep beating until incorporated. Add Vanilla extract, lemon zest & sour cream, beat again until incorporated. 
  4. Remove the crust from the refrigerator & evenly divide the filling among the muffin cups using ice cream scoops.
  5. Bake for about 20 – 25 minutes or until firm. But the center of the cheese cake sould still be a little bit wobble. Remove from the oven & place it on a wire rack. Let it cool before you refrigerate (a few hours or over night, this cheese cupcake may be consumed until maximum of 4 days, if it is stored in refrigerator).
  6. To serve gently peel off the paper liner & place it on serving plate. Serve it with fruits variation, or with melted chocolate on top of cheese cupcakes.

Enjoy! En Guete! Selamat Makan! 

Cumi Goreng Saus Padang

Main Ingredients

  • 400 gr Cumi/ Calamari Ring
  • 1 tbsp Lemon Juice

For Coating the Calamari 

  • 150 gr All Purpose Flour
  • 2 tbsp Tapioca Flour
  • 1/2 tsp Baking Powder
  • Salt & Pepper
  • Vegetable Oil, to fry 

Ground Spice

Ingredients for Padang Sauce

  • 2 tbsp Vegetable, for frying
  • 1 Onion, Sliced Thinly
  • 3 Big Red Chili, Sliced oval
  • 2 tbsp Oyster Sauce
  • 6 tbsp Tomato Sauce
  • 2 tbsp Chili Sauce
  • 1 tbsp Granulated Sugar
  • Optional: 1/2 tbsp Maizena (mix it with 1 tbsp water, to thicken the sauce)
  • 2 Spring Onion, sliced oval
  • Salt & Pepper, just to taste

How To Make It

  1. Marinate the calamari with lime juice. Let it stand for at least 30 minutes.
  2. For Coating : Mix all purpose flour, tapioca flour, baking powder, salt & pepper in a bowl. Roll the calamari ring in the coating mixture
  3. Fry it in medium heat until its cooked. Drain & Set aside.
  4. For The Sauce : Heat oil in a wok. Saute onion, big red chili, and ground spices until fragrant.
  5. Add oyster sauce, tomato sauce, chili sauce, salt & pepper. Stir well. Cook until boiling.
  6. Add Spring Onion, stir well until it is cooked. (to make the sauce more thick, add Maizena & 1 tbsp water). Then add the calamari ring & mix well.
  7. Take out from the wok & pour it in a prepare plate. Now your “cumi goreng saus padang are ready to serve.

Note : You can prepare it in a different way, Pour the calamari ring on a plate then pour saus padang over the calamari ring or at the side of calamari ring. Serve it while it is still hot.

Enjoy! En Guete! Selamat Makan!

Red Velvet Cupcakes with Cream Cheese Froasting

Serve 12 Cupcakes

Ingredients Cup Cakes

  • 130 gr All Purpose-Flour, sifted
  • 15 gr Cocoa Powder
  • 60 gr Butter, at room temperature
  • 1 Egg
  • 150 gr Granulated White Sugar
  • 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 120 ml Normal ButterMilk
  • 1 tbsp Red food Coloring, Liquid
  • 1/2 tsp White Distilled Vinegar

Cream Cheese Frosting

  • 200 gr Cream Cheese, at room temperature
  • 50 gr Icing Sugar, sifted
  • 150 ml Double Cream
  • 1/2 tsp Vanilla Extract

How To Make It

  1. Preheat the oven 180°C (356F) & line the muffin tins with paper cupcake liners.
  2. For the Cupcakes : Sift together the flour, baking powder, salt & cocoa powder in a bowl. 
  3. Use your electric mixer to beat the butter until it become soft (approx. 2-3 minutes). Add sugar & beat it again until it becomes light & pluffy (beat it for about 2-3 minutes). Then add egg & Vanilla extract – beat it until well combined.
  4. In a measuring cup whick Buttermilk & red food coloring.
  5. Now, with the mixer on low speed. Alternately add the flour mixture & coloring buttermilk to the butter mixture, in three additions. Add flour mixture, then add buttermilk and so on.
  6. Combine the distilled vinegar & baking soda in a small cup. Allow the mixture to fizz & then quickly fold into the cake mixture.
  7. Divide the mixture evenly to 12 muffin cups using the ice scream scoop. 
  8. Bake in the preheated oven for approximately 20 – 25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
  9. Once it is done, let it cool on a wire rack for about 15 minutes, then remove it from the pan. Let it cool completely before you decorate or add the frosting on it.
  10. For the Cream Cheese Frosting : Beat the cream cheese until smooth using your electric hand mixer. Add icing sugar and vanilla extract, beat until it becomes smooth & well combined.  Then using the whisk attachment, gradually add heavy cream & whip it until the frosting gets thick & enough to pipe. (Add more icing sugar or heavy cream to get the right consistency).
  11. After your cupcakes cool down you may start to spread & decorate the frosting using a knife or decorating pipe 

Note : To make it look even nicer you can sprinkle some of chocolate curls on top of the cream cheese.

Enjoy! En Guete! Selamat Makan!

Crispy Mixed Oatmeal Cookies


  • 180 gr Unsalted Butter, room temperature
  • 130 gr All Purpose Flour
  • 190 gr Light brown Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda 
  • 1/2 tsp ground Cinnamon
  • 130 Walnuts, toasted & chopped
  • 300 gr Oatmeal
  • 50 gr raisins
  • 50 gr Dried cranberries

 How to make

  1. Preheat the oven to 180°C (356F). And line baking sheets with parchment paper.  
  2. To toast the nuts: Place all the nuts on a baking sheet, bake for about 10-15 minutes or until lightly browned and fragrant. Let it cool and then chop into pieces.
  3. Beat the butter and sugar until creamy and smooth with your electric mixer. Add the egg and vanilla extract, then beat to well combine.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Then add the dried mixture to the creamed mixture, beat until incorporated. 
  5. Then at last add the nuts, oatmeal, raisins & dried cranberries.
  6. Use a normal spoon (for a small size of cookies) or an ice cream spoon (for a larget of cookies). Give them a space from each other for at least 5 cm apart on the baking sheet. 
  7. Wet your hand & flatten the cookies slightly with your fingers – so they are bout 1/2 inch (=2.5cm) thick.
  8. Bake the cookies for about 15 – 20 minutes or until golden brown around the edges. But the center of the cookies should be still soft & a little wet. But if you want it to be more crispy bake it for another 5 – 8 minutes.
  9. Remove the cookies from the oven and let it cool for a few minutes on the baking sheet before tranferring them to a wire rack to cool completely. 
  10. You may store them in a tupperware for couple of weeks.

Enjoy! En Guete! Selamat Makan!

Scottish Porridge with Maple Syrup & Fresh Berries


  • 500 ml Milk 
  • 3 tbsp Oatmeal
  • a pinch of salt
  • 1 tbsp of Brown Sugar
  • Maple Syrup/ Honey
  • Fresh berries

How To Make It 

  1. Pour the milk into a non-stick saucepan over medium heat & bring it into a simmer, until the small bubbles appear on the surface (dont boil the milk otherwise it will burn).
  2. Add slowly the oatmeal, sugar & salt. Keep stirring vigorously with a wooden spoon all time.
  3. Keep stirring until the bubbles appear again, then reduce the heat to medium-low. Cover the pan & stir frequently, let it cook gently for about 10-15 minutes. (Cooking time is depending of the oats, the finer they are, the quicker they’ll cook.)
  4. When it is ready, the porridge will get thicker, but pourable & the oats become soft.
  5. Pour the Porridge into a bowl, add some maple syrup/ honey & fresh berries on the top.

Note : it is recommended to use the wooden spoon to stir the porridge.

Enjoy! En Guete! Selamat Makan!

Eggs wrapped in Chicken with Bread Crumbs


  • Oil, for frying
  • 400 gr Chicken fillet, minced
  • 4 eggs, boiled & take out the skin
  • 1 egg, seperate the white & yolk
  • 1/4 tsp ground coriander
  • 100 gr Breadcrumbs
  • Salt & pepper, just to taste


  • Steamed Vegetables
  • Mashed Potatoes/ Fried Fries
  • Tomato sauce

How To Make It

  1. In a bowl mix well minced chicken, corriander, salt, pepper & egg yolk
  2. Take boiled eggs & wrap it with the minced chicken until closed tightly.
  3. Dip it into white egg & roll it over bread crumbs. Then Frying it over hot oil in a wok.
  4. serve it while it is still hot

Enjoy! En Guete! Selamat Makan! 

Banana Cream PIe


For the Pastry Crust

  • 250 gr Biscuits, finely crushed
  • 100 gr Melted butter

For Vanilla Custard

  • 160 gr Granulated white Sugar
  • 50 gr All Purpose-flour 
  • 1/4 tsp Salt
  • 3 Eggs yolk, beaten
  • 40 gr Butter
  • 480 gr Milk
  • 1 sdtVanilla Extract
  • 4 Bananas, slices

 How To Make It

  1. For the Pastry Crust : Place the biscuits into a food processor, ground it until it became soft & like a powder. Then add melted butter, mix all together throughly. Pour the mixture into spring form & press firmly. Spreading the crust evenly up to the sides. Keep it in the refrigerator for at least 30 minutes before you bake it in the oven.
  2. Preheat the oven to 175ºC (350F). Bake the crust for about 15 minutes, after that set aside to let it cool.
  3. In a saucepan over medium high heat. Add flour, sugar & salt. Stir the dry mixture for about 3 minutes. Slowly add milk into the dry mixture, stirring constantly for at least 5 minutes or until the small bubbles appear – then lower the heat.
  4. Stir a small quantity of the hot mixture into the beaten egg yolks, immediately add the egg yolk mixture to the rest of the hot mixture. Cook again for another 3 more minutes (don’t forget to always keep stirring the mixture until it became soft). Then remove the mixture from the stove, add vanilla & butter. Stir until you have a smooth consistency of the vanilla custard.
  5. Slice bananas into the cooled baked pastry crust. Cover it with the vanilla custard mixture.
  6. Bring it to the preheated oven 15-20 minutes. Take it out from the oven, it is recommended to let it chill for at least a few hours before you serve it.

Note : You may add some whipped cream & caramel sauce for the topping.

 Enjoy! En Guete! Selamat Makan!

Snickers Brownies


  • 115 gr Margarine/Butter, melted
  • 2 Eggs
  • 65 gr all purpose Flour
  • 200 gr Granulated Sugar
  • 45 gr Unsweetened Cocoa Powder
  • 4 Snickers Chocolate, Cut into small cubes
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla Extract
  • a Handful of Roasted Peanuts

How to make it

  1. Preheat the oven to 180°C (356F).
  2. Grease & flour 9-inch square baking pan.
  3. Stir in together melted margarine/butter, sugar, eggs & vanilla extract. Add unsweetened cocoa powder, flour, salt and baking powder. Beat it until well blended. Stir in the chopped snickers chocolate. Spread batter evenly into prepared pan. Then add roasted penuts on the top.
  4. Bake for 30-40 minutes. Remove from the oven & let it cool on a wire rack
  5. While the chocolate brownies are still warm you may sprinkle caramel topping over the brownies. Let it cool completely. Then cut into squares. Now your Snickers brownies are ready to serve. 

Enjoy! En Guete! Selamat Makan!