Blog Archive

Recipes

Test2

TYJ SPRING  ROLL WRAPPERS

RICE  VERMICELLI

LEMONGRASS

PINIENKERNE

PANDAN  PASTE

CREAM OF TAR TAR

LONG  BEAN
BEAN SPROUTS

Vanilla Blueberries with Lemon Curd Cupcakes

Ingredients
For the Vanilla cupcakes:
  • 170 gr All Purpose White Flour, sifted 
  • 34 gr Cornstarch
  • 175 gr Granulated White Sugar
  • 1/2 tsp Baking Powder
  • 150 ml Canola Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 3/4 tsp Almond Extract
  • 1/2 tsp Salt
  • 180 gr Sour Cream/Nature Yoghurt 
For the Lemon Curd Filling:
  • 3 Eggs, room temperature
  • 200 gr Granulated white sugar
  • 55 gr Unsalted Butter, melted
  • 120 ml Fresh Lemon Juice
  • 1 tbsp Lemon Zest
Creamcheese Topping:
  • 200 gr Cream Cheese Philadelphia, room temperature
  • 2 tbsp Margarine, room temperature
  • 50 gr Powdered Sugar
How To Make it
  1. Preheat the oven to 180°C (350F) & place the rack at the center of the oven. Line 12 regular sized of cupcake cups  paper liners. Set aside.
  2. For the Vanilla Cupcakes: In a large bowl of standing or hand mixer add the oil and sugar, beat them together for a minute or until the sugar is dissolved. 

  3. Add the eggs, vanilla and almond extract, beat again for a minute until the mixture become smooth and creamy. 

  4. In another bowl mix flour, cornstarch, baking powder and salt whisk them all until well combined. 

  5. Add the dry mixture into the wet mixture and beat them on a medium-low speed until the mixture become incorporated – but make sure you not over beat. 

  6. Add sour cream/yoghurt into the mixture, and beat them about 30 seconds until well combined. 

  7. I recommend you to use an ice cream scoop, fill the cupcakes until half full.

    Then place the baking pan into the preheated oven and bake them for about 20-25 minutes or until the toothpicks inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

  8. For the Lemon Curd: Using double boiler over medium heat. Whisk the eggs and sugar until fluffy and pale.

    Then add butter lemon juice and lemon zest, stir it constantly for about 20-25 minutes (just make sure it is thickens and not too liquid).

    The batter should coat the back of a spoon, let it cool and set aside. 

  9. Blueberry Creamcheese: In a bowl beat the cream cheese, margarine, heavy cream and powdered sugar for about 2 -3 minutes.

  10. Blueberry Sauce: Place the blueberry in a small food processor, grind it until smooth, then strain to remove the seeds. 

  11. When the cupcakes are cooled, make a hole in the middle of the cupcakes.

    Then add the cooled lemon curd. 

    And covered it with creamcheese topping and blueberry sauce
    Enjoy! En Guete! Selamat Makan!  

Simple Chocolate Cake with Cream-Cheese frosting

Chocolate Cake
  • 140 All Purpose Flour, sifted
  • 40 Cocoa Powder, sifted
  • 200 gr Granulated White Sugar
  • 1 Egg
  • 3/4 tsp Baking Powder
  • 1 tsp Baking soda
  • 1/2 tsp Vanilla Extract
  • 120 ml Milk
  • 120 ml Boiling Water
  • 70 ml Canola Oil
  • pinch of Salt
Cream-Cheese Frosting
  • 100 gr Cream Cheese Philadelphia, room temperature
  • 20 gr Margarine, Room temperature
  • 60 gr Powdered Sugar, sifted
  • 2 tbsp Heavy Cream
  • 1/4 tsp Vanilla Extract
How To Make It
  1. For the Cake: Preheat the oven to 180°C (350F). Line a 9-inch springform baking pan with a round parchment paper. 
  2. Mix in a large bowl (dry ingredients) sifted flour, cocoa powder, sugar, baking soda, baking powder and salt. 
  3. Mix in another bowl (wet ingredients) milk, oil, egg and vanilla extract. 
  4. Mix the wet ingredients into the dry ingredients, mix it until well combined.

    Then add hot boiling water into the batter and stir again until well combined. 

     
  5. Pour the batter evenly into the prepared spring form.

    Place it into the preheated oven and bake for about 45-50 minutes. Check if the cake is done, by sticking a bamboo stick, if it stands upright & comes out clean with no batter on it, then the cake is done. 

  6. Remove and let it cool completely on top of a wire rack before covering with Frosting. Slide around the cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.
  7. For the Cream-cheese Frosting: Beat the cream cheese and margarine in a large bowl until it becomes smooth. Add vanilla extract and heavy cream, stir it again. Then gradually add in powdered sugar. Tipp: If the frosting is too soft, add more powdered sugar, but if the frosting is too stiff you may add more milk, just make sure the frosting becomes spreadable consistency. 
  8. Spread cream-cheese frosting evenly on top & side of the chocolate cake. The cake can be consumed directly or it can be stored in a refrigerator for up to 3 days in an airtight container. Tipp: If stored in the refrigerator, it’s recommended to let it stay at room temperature at least 1 hour before serving. 

Enjoy! En Guete! Selamat Makan!

Creamy Potato and Pumpkin Soup



Ingredients :

  • 200 gr Potatoes, peeled & sliced
  • 500 Pumpkin, peeled and sliced
  • 1/2 Onion, chopped 
  • 1 Garlic, chopped
  • 3 tbsp Butter
  • 400 ml Chicken Broth
  • 5 tbsp Milk
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Cayenne Pepper
  • 3 tbsp Sour Cream
  • 1 tbsp Chopped Parsley
  • 1 tbsp Pumpkin Seeds, optional
How To Make It :
  1. Peeled and sliced potatoes and pumpkin. 
  2. Melted a butter in a large saucepan over medium heat. Sauté butter with chopped of onion and garlic until fragrant. 
  3. Pour the sliced of potatoes and pumpkin, sauté for about 2-3 minutes.

    Then add broth. Let it cook until it become tender, it will take about 15-20 minutes, remove from the heat and let it warm. 

  4. In a small bowl, combine sour cream and chopped parsley. Set aside. 
  5. Pour the potatoes and pumpkin mixture into a food processor or blender.

    Purée until it get smooth texture.

    Then return it back to the saucepan.

    Add milk, ground nutmeg, cayenne pepper, salt and pepper. Keep stirring for about 5 minutes. 

  6. Spoon the purée potatoes and pumpkin soup into the bowl, top it with a spoonful of sour cream mixture and sprinkle some pumpkin seeds on top of it. It is recommended to eat it with warm bread.
Enjoy! En Guete! Selamat Makan!

Classic Sharlotka Cake


Ingredients :
  • 4 Big Green Apple. Wash, peel, and dice
  • 200 gr Granulated Sugar
  • 130 gr All Purpose Flour, sift
  • 3 Eggs 
  • 1/4 tsp Baking Powder
  • a pinch of Salt
  • Powdered Sugar, for dusting

How To Make It :

  1. Preheat the oven to 180°C (350F)Place a parchment paper on a round cake pan. 
  2. Wash, peel and dice the apples into small pieces.

    (Place some of it on top of the parchment paper and another part will be mixed later with the batter). 

  3. In another large bowl beat sugar and eggs using standing mixer or electric mixer until it is doubled in volume. 
  4. Using a spatula gently fold flour, salt and baking powder into the batter until it is fully combined.

    Then add another half of the apples into the batter. 

  5. Pour the batter into the cake pan.
  6. Place the cake pan in the pre-heated oven and bake for about 50-55 minutes. Check if the cake is done, by sticking a bamboo stick, if it stands upright & comes out clean with no batter on it, then the cake is done. 
  7. Remove the cake from the oven and let it cool. Take out the parchment paper before you start to dust the cake with powdered sugar. 

    Now your cake is ready to serve.

Enjoy! En Guete! Selamat Makan!

Pie Susu

Ingredients :
For the Dough :

  • 200 gr All Purpose Flour
  • 140 gr Margarine, room temperature
  • 1 1/2 tbsp Granulated White Sugar
  • 2 1/2 tbsp of Ice Cold Water

For the Filling :

  • 7 Egg Yolks
  • 250 ml of Sweetened Condensed Milk
  • 3/4 tbsp of Vanilla Extract
  • 120 ml of liquid milk

How To Make It :

  1. Preheat the oven to 170°C (338F) & place the rack in the center of the oven.
  2. For the Base : Mix flour, margarine and sugar in a large bowl.

    Knead all the ingredients by your hand until the mixture gets a texture like sand.

    Then add 3 tbsp ice cold water. 

    Knead it again until it become elastic & no more sticky in your hand. 

  3. Insert enough dough into the mold, make sure it is not too thick.

    Puncture the bottom of the dough with a fork. Set aside. 

  4. For the Filling : Mix sweetened condensed milk, liquid milk, eggs and vanilla extract.

    Then strain and pour it into the pie shell mold or you can strain it in another bowl before transferring to the dough.

  5. Make sure all the milk mixture is spread equally into the pie mold. 
  6. Bake the pie until the filling is set & fully cooked. The length of baking is adjustable, depending on the oven that you have at home, with gas oven it will take about 50 minutes.
  7. Once it is cooked, remove from the oven and let it cool completely. When it is cold, then you can remove the pie from the mold and cover it with transparent film. You can store it in an airtight container & place it in a refrigerator. It can be consumed up to 3-4 days.

Enjoy! En Guete! Selamat Makan!

Sharlotka Apple Cake with Snickers

Ingredients :

  • 4 Big Green Apple. Wash, peel, and dice
  • 200 gr Granulated Sugar
  • 130 gr All Purpose Flour, sift
  • 3 Eggs
  • 2 Snickers, chop
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • a pinch of Salt
  • Powdered Sugar, for dusting

How To Make It :

  1. Preheat the oven to 180°C (350F). Place a parchment paper on top of round cake pan. 
  2. Wash, peel and dice the apples into small pieces. Set aside.
  3. In another large bowl beat sugar and eggs using standing mixer or electric mixer until it is doubled in volume.

    Then add a little bit vanilla extract. 

  4. Using spatula gently fold flour, baking powder and salt into the batter until it is fully combined.

    Then add dice apples and chopped snickers. 

  5. Pour the batter into the cake pan, place the cake pan in the pre-heated oven and bake for about 50-55 minutes. Check if the cake is done, by sticking the bamboo stick, if it stands upright & comes out clean with no batter on it, then the cake is done.
  6. Remove from the oven, and let it cool. Dust powdered sugar on top of the cake. now your cake are ready to serve.

Enjoy! En Guete! Selamat Makan!

Classic Churros

Ingredients :

  • 120 ml Water
  • 21 gr Unsalted Butter, room temperature
  • 60 gr All Purpose Flour, sifted
  • 1/2 tbsp Vegetable Oil
  • 1/2 tbsp of Granulated White Sugar
  • 2 Eggs
  • A pinch of Salt
  • 1/4 tsp Vanilla Extract
  • Canola Oil, for Frying

For Sugar Coating :

  • 50 gr Granulated Sugar 
  • 1/2 tsp of Ground Cinnamon
For Extra Dipping :
  • 1 cup of Nutella Chocolate, optional

How To Make It :

  1. Heat a large saucepan over medium-high heat. Add water, butter, sugar, vegetable oil and salt, bring it to boil.

    Then turn the heat to medium-low, and add the flour.

    Stir it constantly using a wooden spoon until all the mixture became a soft dough. Shut off the heat and transfer the dough from the saucepan into a bowl.

  2. Add vanilla extract and 2 eggs once at a time.

    Mix all the ingredients until well combined and it become a soft batter.

  3. In another pan, add canola oil, heat it over medium heat.
  4. Spoon the dough into the piping bag fitted with a large star tip. 
  5. Directly pipe approximately 4-5 inch of dough into the hot oil. Make sure you only cook a few at a time. Let it cook for a few minutes or until it become golden brown. 
  6. Drain them on a kitchen paper to remove axcess oil, then directly dip them into the cinnamon sugar.

    Repeat all the process until you finish the remain batter. 

  7. You can dip it again with Nutella Chocolate for another taste. Serve it right away.
Enjoy! En Guete! Selamat Makan!

Oreo Cream Cheesecake Cupcakes


Ingredients :

  • 20 Oreo Cookies, (8 coarsely chopped & 12 whole Oreo Cookies)
  • 100 gr Sour Cream, room temperature
  • 400 gr Cream Cheese Philadelphia, room temperature
  • 95 gr Granulated Sugar
  • 2 Eggs, room temperature
  • 1/2 tsp Vanilla Extract
  • a pinch of Salt


How To Make It :

  1. Preheat the oven to 140°C (275F) & place the rack at the center of the oven.
  2. Line 12 regular sized of muffin cups with paper liners. Place 1 whole Oreo cookie in every each cups. 
  3. In a large bowl, beat the cream cheese until smooth. Add the sugar and beat it until well combined.

    Add eggs one at a time and vanilla extract, beat again until well combined. 

  4. Add sour cream and a pinch of salt. Mix it for a minute & don’t let the butter overmix. Remove from the standing mixer. 
  5. Grind Oreo cookies until smooth in a food processor. 
  6. Add chopped oreo cookies into the batter and stir until well combined. 
  7. Divide the batter among the muffin lined cup.

    Bake the cupcakes until the filling is set. It will take about 30-35 minutes. Transfer to wire racks to let it cool completely. Refrigerate for at least 6 hours or overnight, before serving.

Tips : It can be stored in an airtight container in the refrigerator for up to 2-3 days.


Enjoy! En Guete! Selamat Makan!

Chinese Fried Rice

Ingredients :

  • 3 Cup of Cold Rice
  • 3 tbsp Vegetable Oil
  • 3 Garlic, Crushed
  • 3 Eggs, beaten
  • 2 tbsp Soy Sauce
  • 1 Can of Peas
  • 1 Can of Sweet Corn
  • Salt & Pepper, just to taste

How To Make It :

  1. Cook rice in a rice cooker. When its done, let it cool. Tipp: Cold rice has a stronger structure and therefore you will have a better texture. 
  2. Heat a wok over medium heat, let the wok turn to be really hot. Add vegetable oil, sautee garlic until fragrant and turn to golden brown. Push the garlic to the side, add a little bit of oil and add beaten eggs. Stir it until it becomes cooked scrambled eggs.
  3. Add the cold rice to the wok, stir it together with other mixtures until the grains of rice breaks apart (this methode of cooking is also to warm up the rice). Add soy sauce, salt and pepper. Stir until everything is well combined.
  4. At last add some peas and sweet corn to the wok, continue to stir it again for another 5 minutes.  Serve it while it is still hot.

Enjoy! En Guete! Selamat Makan!