Crispy Apam Balik (Malaysian Peanut Pancake Turnover)

Assalamualaikum and hi guys. How are you today? Are you ready to try a new menu? Alright guys, lets start! Today I want to share the popular food that commonly found in the streets of Malaysia and Singapore, the apam balik which is a sweet peanut pancake turnover stuffed with sugary, buttery peanut filling, with the optional cream corn. It is freshly made in rows of brass pans over fire and is then folded or ‘turned over’, thus the name. There are two versions to the apam balik – the thick and thin (or crispy) version. This recipe makes about 12 pieces of thin and crispy apam balik. Usually we only bought apam balik at the streets. Why not you try this menu at your home? You will fee more satisfied because you made by your own. Hopefully you'll enjoy this recipe :)  

 Cooking Time: 15mins - 30mins

 Serves: 3 to 4

 Total time: 15mins - 30mins

 Course: Snack

 Cook Method: Pan-Fry

 Cuisine: Malaysian & Singaporean

INGREDIENTS

Batter

• 200g all-purpose flour
• 100g rice flour
•  ½ tsp salt
•  2 tsp baking powder
• ½ tsp baking soda
• 1 large egg (lightly beaten)
• 100g sugar
• 200ml water
•  (Leave batter to rest for 2-3 hours, or refrigerate overnight)

Filling

• 200g roasted peanuts (ground coarsely)
• 100g sugar
• 200g canned cream corn
• 3-4 tbsp salted butter

INSTRUCTIONS

1. In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and leave to rest for 2-3 hrs, or refrigerate overnight.
2. Lightly oil a small non-stick pan or a crepe pan (about 12-15cm diameter) over a medium heat. When the pan is hot, evenly coat the pan with 2-4 tbsp of batter. Cook for about 1 min. As the batter sets and forms small bubbles, loosen the edges with a palette knife.
3. Sprinkle sugar evenly on top of pancake. Cook for another 4-6 mins until pancake is light golden brown. Then top with 1 tsp butter and some cream corn. Lift pancake from the pan, fold into half and serve immediately.

Don't forget to share this menu with your friends. Thank you for viewing my blog ;) see you soon in the next post. Good bye ❤

Vanilla Ice Cream

Ice cream is a popular desert not only for children but adults also like to eat this desert. I made this recipe for my sister. She love to eat ice cream to much. 
One day, she requested to my father to bought her vanilla ice cream. But my father forgot to buy it. She felt so sad and then she said that she doesn't want to eat. After that I think what can I do to coax her? Hmmm... I think I know what should I do. I try to find the vanilla ice cream's recipe at facebook and I try the recipe. This is the first time I make an ice cream by myself. To make ice cream at home is an easy task. Finally I did it. I gave the ice cream to my sister. She love it and ask me to do the ice  cream everyday. So I want to share this menu with my lovely viewers.
This recipe to show you how easy is to obtain a good ice cream at home.
I decided to make vanilla ice cream because my sister love this flavor but you can try other flavors such as chocolate or strawberry.
Hope you like this recipe. Try it and enjoy making ice cream :) 

Step 1: Ingredients

We will need:
1 1/2 cup of milk whole or non-fat (I used whole milk)
3/4 cup of sugar
1 cup of whipping cream
4 egg yolks
4 tablespoons of vanila flavor
Yellow colorant (optional)

A medium bowl
A large bowl
Electric mixer
A medium saucepan

Step 2: Ice Cream Mix (1)

1. Place the whipping cream and the large bowl in the freezer for 30 - 45 minutes.

2. Meanwhile, pour the milk into the sauce pan and add the 4 vanila flavor tablespoons. Heat until 55 - 60 C (130 - 140 F). Set aside and let it cool until 40 C (104 F)

3. In the small bowl stir the egg yolks until light.

4. Add sugar gradually and continue mixing until spreading consistency

5. Add the milk to the yolks and continue mixing until you have an homogeneus mix.

Note: These are extra steps added to prevent any Salmonella risks due to the raw egg and is strongly recommended to do it. Moreover, if you are going to make ice cream for your kids you must do it.

However, if you feel comfortable knowing that you are going to consume raw egg, you can skip the following steps but do not tell me later that I didn't warn you about the risk.

6. Heat the mix up to 65 C (140 F) for 10 minutes. Do not forget to stir the mix with a spoon while heating and do no let the temperature rise too much. Try to keep the temperature constant. A tip is to heat up to 75 C (170 F), then turn off the stove and continue stirring with the spoon by 10 minutes. After 10 minutes the temperature should be more or less 65 C.

7. Cool the mix up to room temperature. Do not forget to continue stirring with the spoon while cooling. 

Step 3: Ice Cream Mix (2)

It's time to use the large bowl and the whipping cream we have on the frezzer

1. Pour a cup of the whipping cream into the bowl and beat it with an electric mixer until stiff peaks form.
2. Fold milk mixture into whipped cream
3. Continue mixing at a low speed for five minutes more.
4. Cover the bowl and freeze it for two hours

Step 4: Finishing the Ice Cream

After two hours, the edges should be hard.

1. Using a spoon, break the edges and incorporate it into the mix.
2. Stir gentle with the electric mixer and freeze again

After an hour, repeat the above steps and continue freezing for 4 hours more or until the ice cream hardens completely.

Congratulations, you have made ice cream. Enjoy it!

A final note: The freezing times may depend on your freezer. It is advisable to let the ice cream rip for 24 hours before serving. However if you do not want to wait, you can enjoy it as soon is hard enough for scooping. 

Red Velvet cake

Good morning my lovely viewers J. Today I want to share my favourite desert. Red Velvet Cake! Before this i don't like this cake because to much topping cream cheese. I never try this cake before this until my friends gave this kind of cake as my birthday present. First try its look not bad. But after that, I falling love with this cake! Its so delicious.
To make more satisfying, I try to bake this cake at home with my mom. First bake not really good because this is the first time. But we try again until this cake taste good. So you guys don't give up okay? ;) 

This Red Velvet Cake has been taste tested and given a big thumbs up by many people because it’s a rather large cake. 

I’m really enjoying baking at the moment. There is something so satisfying about making something as pretty as Red Velvet Cake.

Cook time : 30 minutes

Ingredients

·2 cups all-purpose flour

·1 teaspoon baking soda

·1 teaspoon baking powder

·1 teaspoon salt

· 2 Tablespoons unsweetened, cocoa powder

· 2 cups sugar

·1 cup vegetable oil or canola

· 2 eggs

·1 cup buttermilk

·2 teaspoons vanilla extract

·1-2 oz. red food coloring, more or less depending on how deep you want the color

· ½ cup plain hot coffee, prepared (don't skip this ingredient)

·1 teaspoon white distilled vinegar

Instructions

1.      Preheat oven to 325 F.

2.      Generously grease and flour (2) 9-inch round cake pans. Set aside.

3.      In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.

4.      In a large bowl, combine the sugar and vegetable oil.

5.      Mix in the eggs, buttermilk, vanilla and red food coloring until combined.

6.      Stir in the coffee and white vinegar.

7.      Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)

8.      Pour the batter evenly into each pan.

9.      Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.

10.  Let pans cool on a cooling rack until the pans are warm to the touch.

11.  Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

12.  Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)

13.  Frost the cake with cream cheese frosting when the cakes have cooled completely.

~TIPS~

Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18-minute mark

Village Fridge Rice

Hai everyone. Today i want to share my bestfriend's favourite recipe that is village fried rice. Actually he requested from me to share this recipe because this is the simple and the delicious food. This is the simple menu where you can try it if you don't know what to cook today. Try this menu with your friends.

INGREDIENTS

•  2 cups cooked Rice
• 150 grams dried Anchovies
• 8 small Bird's eye chilli
• 4 cloves Garlic
•  4 Shallots
• 2 Eggs
• 4-6 tablespoon Cooking oil
• 1 cup Long Beans, cut up
• 3 tablespoons Sweet soy sauce

INSTRUCTION

1. In a blender, blitz together shallots, garlic and 6 chillies
2. Soak dried anchovies in some water for a couple minutes, drain and roughly chop
3. In a wok, add in oil and heat up until hot. Add in the blended items and fry until fragrant. Then, add in the dried anchovies and stir fry for 5 minutes until crispy
4. Add in long beans and fry for another 2 minutes
5. Push the cooked ingredients to the side of the wok. Add in some cooking oil and crack one egg. 
6. Season with some salt, scramble and fold in the mixture
7. Lastly, add in the cooked rice and stir fry for another 6 minutes until rice is coated with all the ingredients and fried thoroughly
8. In a small pan, crack an egg in with some oil and fry it sunny side up.
9. Serve on fried rice alongside some sweet soy sauce and chopped up bird’s eye chillies

Thank you for viewing and don't forget to try this menu! Have a nice day guys. See you in the next post.

Singapore Chilli Crab

Good morning my lovely viewers. I'm sorry because didn't post anything during two days. Today I would like to roll up your sleeves for the king of all crab dishes - the Singapore Chilli Crab! Famously known as Singapore’s unofficial national dish, these crabs are served in a huge puddle of sweet, spicy, tangy sauce and definitely not the first date kind of dish! Recreate this scrumptious dish and dig in at the comfort of your own home.

 Cooking Time: < 15mins

 Serves: 3 to 4

 Total time: 30mins - 60mins

 Course: Main

 Cook Method: Pan-Fry

 Cuisine: Malaysian & Singaporean

INGREDIENTS

1 mud crab (about 800g)

3 tbsp vegetable oil*

3 cloves garlic (roughly chopped)

2cm ginger (grated)

2 shallots (roughly chopped)

1-3 red birds eye chilli (halved)

1 tsp pounded brown preserved soya beans

2 spring onions (cut into 3-4 cm long)

1 egg

1 tsp freshly squeezed lime or lemon juice (optional)

1 small bunch coriander leaves

3-4 steamed mantou

Sauce:

1 cup of water

5 tbsp tomato sauce

1-2 tbsp sugar (or to taste)

2 tsp corn flour

¼ tsp salt (or to taste)

INSTRUCTIONS : 

1) To prepare the crab, remove the top shell, and then remove the lungs using your hand. Use a small brush to gently scrub the crab to remove the mud on the shell and claws. Set aside in a bowl. By the time the crab is ready to be cooked, the ‘juice’ will seep out into the bowl. This ‘juice’ will be used to make the sauce.

2) In a wok or a shallow saucepan, heat the oil over medium high heat.

3) Add garlic, ginger, and shallots and stir-fry for 1 min.

4) Add the preserved soya beans and chilli, and stir-fry till fragrant.

5) Add in spring onions, stir-fry for another minute

6) Add in the crabs and its liquid, and give it a quick stir before placing a lid on the wok or pan.

7) Leave crabs to steam and cook on medium high heat.

8) Combine all ingredients for Sauce, mix well and set aside.

9) Break the egg into a separate bowl, gently whisk to break the yolk and set aside.

10) When the crab is cooked (the crab shell will turn to bright orange when it is cooked), remove lid and give the crabs a stir again before adding the sauce.

11) As the sauce come to a boil, pour in the egg and stir to combine with the sauce and crabs.

12) Remove from heat and serve in a platter. Garnish with fresh coriander and serve with steamed mantou

PUDING BREAD CARAMEL

Hai Friends..Today I want to share with you a special recipe. This is a recipe which is requested by one of my viewers. I actually thought of posting it before itself , but something made me to wait for this special day to post this wonderful recipe..I almost waited for a month to post this

Recipe type: Dessert

Cuisine: Indian

Serves: 4

ingredient: 

*For caramel sauce,

• Sugar - 3 tbsp
• Water - 3 tsp

*For bread pudding,

• Whole Milk – 1½ cups
• Sugar – ¼ cup (or more as per taste)
• Bread – 4-6 slices (white or brown)
• Eggs – 2, large
• Vanilla extract – 1 tsp
• Salt – a pinch
• Melted butter or ghee – to brush inside the bowl
• Cashew nuts - 1tbsp, chopped (optional)
• Raisins - 8-10 (optional)

HOW TO:

1. Caramel sauce: In a small saucepan, melt the sugar and water for caramel sauce. Cook on medium heat till sugar dissolves, then starts to boil. After a couple of minutes, the sugar will bubble up and begin to darken. When it is a deep golden or amber color, the sauce is ready. Do not burn it, you may have to start over.
2. Remove from heat promptly and pour into a wide-mouthed 4-cup steamer bowl (if using pressure cooker) or 4 small ramekins (if using oven). Swirl the bowl to coat the caramel sauce evenly at the bottom. Brush the sides of the bowl with melted butter or ghee. Set aside.
3. Bread pudding: Heat milk and sugar in a saucepan. Just make sure it is very hot, no need to boil it.
4. Remove from heat and add chopped up pieces of bread into the milk. You can use or discard the crust as per your preference. Also, the number of slices needed will depend on how thin or thick your slices are. I usually go for 4 slices of sandwich bread or up to 6 slices of thin-sliced bread. Stir well and allow to rest for 5-7 minutes till the bread is soaked well and almost dissolves into the milk.
5. Whisk eggs in a bowl and add to the milk-bread mixture. Whisk to combine thoroughly and break up any slices of bread to make a fairly smooth custard.
6. Stir in vanilla extract and a pinch of salt. Stir in nuts and raisins, if using.
7. Pour the custard mixture carefully into the prepared bowl (or ramekins). Make sure it is filled only ⅔rd of the way.
8. Steaming in pressure cooker: Fill a pressure cooker with 3 cups of water. Place a trivet in the bottom. Place the steamer bowl over this, lightly covered with foil (make a couple of steam vents with a knife) or a loose-fitting stainless steel lid. Cover the pressure cooker, place the weight and cook on medium-high heat for one whistle. Immediately lower the heat to a simmer and cook further for 20-25 minutes. Allow the pressure to be released naturally before opening the pressure cooker's lid.
9. Take the bowl out and cool slightly. Run a knife along the edges of the pudding and invert onto a serving plate. Slice and serve immediately or refrigerate and serve chilled.
10. Baking in oven: Pre-heat the oven to 350 deg.F.
11. Arrange the filled ramekins in a cake pan or baking pan with raised sides. Pour boiling hot water into the pan till the water comes to midway up the sides of the ramekins.
12. Cover loosely with a large piece of foil. Bake for 30 minutes and check for doneness with a toothpick. If it is not done, bake uncovered for 5-10 more minutes.
13. Remove from oven and cool slightly. Serve as is in ramekins or unmold onto plates before serving.
14. Caramel bread pudding can be served warm, at room temperature or chilled.
15. Store leftovers covered in the refrigerator. The flavors only get better!

NOTES:

1. You can add chopped cashew nuts or raisins to the custard. Sometimes, I also arrange banana slices over the caramel sauce to make banana bread pudding.
Enjoy some delicious and comforting bread pudding!
Make them on a weeknight or weekend, just like that or for a special occasion, and treat your loved ones to something special!

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