My Cousin's Prata Style Roti

Ingredients

2/3 atta flour

1/3 plain flour

pinch of salt

water

vegetable oil

Directions

• mix both flour together in a bowl and add in salt
• add water till a soft dough is formed
• rest dough for 1hr or leave it in the fridge till ready to cook
• when ready to cook, pre-heat flat pan or non-stick pan on low heat
• round dough into a ball and flatten it on a lightly floured work station
• put vegetable oil on the surface of the flatten dough
• roll the dough and roll spiral (as picture)
• roll the dough again to flatten as thin as possible
• cook on pan with oil just like a prata

Foodnote: When I went to KL after a work trip, my cousin cooked this for me (besides the yummy pakistani briyani). It is easy to make and very nice. Her pakistani husband taught her to make it and my cousin, the brother... insisted that she cooked it for me. It is just like a combination of chapati and prata. We ate with mince meat but I am sure it will be nice with curry or keema. Now... need to go and buy atta flour. 

Sourdough Bread with Great Oven Spring

Ingredients and directions same as here

Only difference is baking directions

• pre-heat dutch oven to 230°C for 30min or more
• transfer dough with parchment paper into pre-heated dutch oven and spray with water and quickly put the lid on
• transfer the dutch oven in the pre-heated oven and turn off the oven... yes turn it off!
• leave the dutch oven in the heated oven for 20min
• after 20min, remove the dutch oven cover, admire the oven spring and turn on the heat to 230°C with fan
• bake for 15-20min till desired color
• cool for few hours before serving

Foodnote: Wanted to bake a plain sourdough bread to eat with rendang or SCS butterscotch butter with butterscotch spreadable. Saw this tip online and I just have to try it because I love to see the oven spring. It didn't disappoint and it really gives a very impressive oven spring. I will probably be doing this from now on :) Always good to learn new things to improve my bakes.

Sourdough Bread with Inclusions

Adapted from here.

Ingredients best for 1 loaf

70g active starter

210g water

315g bread flour

7g salt

4g diastatic malt

Dry Inclusions: +/- 1 cup depends on ingredients and how much you want

For sourdough starter: I add 50% water + 50% bread flour to any amount of starter (1 tsp up to same amount of water/flour. Leftover scraping also can use) and leave it for at least 4hrs or overnight. Can use unfed starter but have to leave mixture up to 24 hours and then shape. Sometimes to speed up fermentation, place newly fed starter in oven and place a bowl of hot water beside it to create warm environment.

Directions

• in a bowl, mix starter with water
• add in bread flour, salt, malt and mix till even (to add dry inclusions eg. seeds, nuts, dried fruits at this stage)
• cover bowl and leave for 1hr 
• first fold and fold 2x after 30min (to add fresh inclusions eg. blueberries together with 1st fold)
• check for window pane... if not fold again 1-2x
• cover bowl again and let it proof till double in size (~ total 8 hours from mixing... up to 24hrs if starter have not been fed and not active)
• shape and place in banetton that have been lightly dusted with rice flour
• let rest for 30min and keep in fridge till ready to bake (~8hrs or within 3 days)
• bake with top bottom heat and fan at 230°C in pre-heated dutch oven for 20min covered
• open cover of dutch oven, and bake for another 10-15min depending on desired crust coloration
• let cool for few hours before cutting

Foodnote: Find that this works best so far for sourdough with dry inclusions so. This time I bake 1 loaf with Origins california treat that have almonds, black raisins, cashew nuts, cranberries, pine nuts, pumpkin seeds and sunflower seeds. I chopped the whole almonds and cashew nuts to make it smaller. The other loaf is with mixed citrus peels that I bought from Phoon Huat. Turns out well and inclusions are evenly distributed. 

Going to try the following flavours sourdough next:

- pumpkin cinnamon

- apple cinnamon

- orange or purple sweet potato

- fresh blueberries + lemon zest

- cheese + cranberry

- walnut + cranberry

- and many more woohoo

So excited to bake more sourdough to share with friends and families. 

Burnt Cheese Cake

Ingredients

250g cream cheese

60g castor sugar

5g flour

1 egg + 1 yolk

150g whipping cream

Directiona

• pre-heat oven to 230°C
• using a spatula, cream the cheese
• add sugar and mix till smooth
• fold in flour and lightly whisk in the eggs
• add in the whipping cream and mix evenly
• lined a small mould (I use 12 inch) with parchment paper
• pour in the cheesecake batter and drop it few times to remove air bubbles
• bake for 30min and increase the temperature to 240°C after 30min to bake for another 5min till top of cheesecake is burnt
• cool the cheesecake and enjoy

Foodnote: Found a packet of cream cheese in the fridge and I can't remember why I bought it hehe. So I look for a simple recipe for burnt cheesecake to try and tadaaa. I like that the recipe is easy and I don't have to make a big portion. I can just keep it all to myself and eat it bit by bit everyday ahaha. Anyway it tasted good even though there is no vanilla or lemon juice like other recipes... and I like simple basic recipe. Also, it taste soooo GOOOD when left in the fridge overnight. Yummeh! #mustbakeagainsoon

Pau Sambal / Burger Malaysia

Ingredients

50ml warm water

1/2 tbsp instant yeast

1/2 tbsp fine sugar

> mix everything together and put aside for 5min till bubbly

2 cups flour

2 tbsp fine sugar

2 tbsp milk powder or condensed milk

1/4 tsp salt

2 tbsp butter or vegetable oil

50-80ml water

Fillings

sambal ikan bilis

cucumber

salad

Directions

• in a large bowl mix all the dry ingredients together and mix well
• add butter and mix using hands
• pour in the yeast mixture followed with water (a bit at a time) and knead till a dough is formed
• cover the bowl and proof for 1-2hr till dough is puffy
• punch down the dough and lightly knead to smoothen the dough
• divide the dough to desired size (44 - 45g each = 10pcs), round and transfer to parchment paper
• cover with shrink wrap and let it rest for another 30min
• lightly flatten before deep fry in very low heat till golden brown (be patient so that the inside is fully cooked)
• once cooled, cut into two and fill with sambal, cucumber and salad

Foodnote: Was thinking of burger but ended up with this Malay burger instead hehe. Turns out very well. I kept some frozen so that I can eat it other day. Yum yum. Craving satisfied. 

The recipe can also be used as donut or fill with peanut paste.

No Knead Cranberry, Walnut and Honey Bread

Ingredients

3 cups of bread flour

1 tsp active dry yeast

1/2 tsp salt

2 tbsp honey

1 1/2 cup warm distill water

1/2 cup chopped walnut

1/2 cup dry cranberry

Directions

• in a large bowl add bread flour, dry yeast and salt
• in another small bowl add honey to warm water and mix thoroughly
• add the honey water to the dry mixture and mix till well combined
• add walnut and cranberry and mix well
• cover the bowl and let it rest for 1-3 hours (till dough double in size)
• transfer dough to well floured working surface
• fold the dough a few times and shape it into a ball
• transfer dough into a bowl/banetton and let it rest for final proofing
• pre-heat oven with a dutch oven at 230°C
• 30-45min transfer dough to a parchment paper, score and bake dough covered for 20mins and uncovered for 10-15min
• cool on a rack for 1hr or so

Foodnote: Need a good bread fast to bring to a gathering at my friend's place. Just use yeast because if not my yeast will cry in the fridge since I'm always using sourdough starter hehe. Fast good and yummy woohoo. This bread is a hot favourite with my friends who ate it with Golden Churn spreadable butter with avocado oil.

Maybe next time I might try to add honey to my sourdough bread with inclusions eh.

Brioche Bread

Ingredients

Sponge

128g all-purpose flour

7g active dry yeast

120g warm milk

Dough

320g large eggs room temperature (~5eggs)

384g all-purpose flour

105g sugar

12g sea salt

227g soften butter

Egg Wash

1 large egg

1 tbsp water

~ Sea salt for sprinkling

Directions

• 
  mix all the sponge ingredients in a mixing bowl and using a hook attachment, mix till well combined and put it aside for 45min
• once sponge have air pockets, add in eggs, flour, sugar and salt and mix on medium till well combined then increase to medium high till dough pulls away from sides and is very elastic and shiny
• add in butter about 1 tbsp at a time at medium speed for about 15min and increase speed to medium high for about 7min (test window pane)
• cover the bowl with plastic wrap and let the dough rest for 1hr or double in size
• once dough has doubled in size, turn out onto a floured surface and punch down dough
• divide in half using a bench scraper
• cut each half into six equal pieces and flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter
• flatten again and tightly roll into a log starting with the short end... repeat with all pieces
• place 6pcs of dough into a greased loaf pan and cover with plastic wrap and rest for 1hr or double in size
• pre-heat oven to 190°C and prepare the egg wash
• once dough is ready, brush with egg wash and sprinkle with salt
• bake for about 30min or top is deep golden
• let cool completely before baking

Foodnote: Butter make everything taste better and since I am a butter hoarder hehe and a fan of bread... so Brioche it is!! This is quite challenging. I think I did wrong as I can't get to the window pane stage :( I just go ahead and proof to 1hr and proceed to the other steps while praying hard it will turn out looking like bread hehe. It still double in size on final proofing though pheeewww... Finally I have a very super soft bread. Will I make this again... eeerrr unlikely. Maybe will try to find a better and easier to handle brioche bread dough.

French Baguette

Ingredients

475g bread flour

65g all purpose flour

2g instant yeast (SAF gold)

3g diastatic malt

10g salt

380g filtered water

Directions

• mix all dry ingredients in a large bowl
• make a well and add in water
• mix all ingredients are well combined till shaggy mass is formed
• place dough in a clean and lightly oiled bowl
• rest the dough for 3hr, folding it 3x every 45min (LFTB and turn smooth side up)
• after 3hr, lightly flour the counter and transfer the dough (smooth side down)
• divide into 3 portions
• pre-shape each dough (pat and roll to tighten the dough) and rest for another 30min
• final shape the baguette to baguette tray and let it rest for 30-60min
• pre-heat oven to 220°C
• score the baguette right before baking and spray with water
• after putting the baguette on a tray in the oven, place also a bowl with ice to stimulate steam
  
  
• bake for 20-25min (turn tray 10min into baking and remove the bowl of water)
• let it cool on a wire rack for 1-2 hours

Foodnote: One of my niece makes awesome homemade mushroom soup 😘👌 and she is so nice to share it with me. So I thought I'd make her homemade french bread. 

Saw this recipe on youtube and the baguette looks really good so of course must try. Everything is good and dough is very easy to handle... except next time I will lower the baking temp to 220°C instead because I think Asian are not very used to dark crusty bread... I think lah. I also need to improve more on how to shape french bread

I really love this recipe and will try to make it again for practice.

Katzoomi Bread (Sourdough Shokupan)

Ingredients

Sweet Starter

40g active starter

40g water

40g bread flour

20g sugar

Preferment

100g starter

40g water

100g bread flour

Main Dough

120g bread flour

20g sugar

5g salt

25g water

20g whipping cream

all of the sweet starter

all of the preferment

20g unsalted butter

Directions

• prepare the sweet starter in a container: mix starter with water and add flour with sugar
• prepare the preferment: mix starter with water and add bread flour
• leave both at room temperature for 2.5hr and keep the preferment in the fridge
• let the sweet start peak for about another 2hr
• add all ingredients in a mixer except for butter
• using a dough hook, mix everything for about 10-15min
• add in the butter and mix till windowpane stage
• divide dough into 2, round and rest for 20min
• shape the dough: roll it long and roll it
• put dough into greased loaf tin and let it proof to 50% (2hrs or more)
• apply egg wash (1 egg + 1 tsp milk)
• bake at 180°C for 35-40min (might want to cover it with foil if the top get too dark)

Foodnote: Saw this loaf of bread and just have to make it since it is using sourdough starter instead of yeast. Love it but it does takes a long time to prepare BUT in terms of taste... ooh la la... really super delicious. I only ate it the next day. After slicing, it was lightly toasted and spread with butter. The texture is so soft with crispy crust and the taste oh so divine. I have to stop myself from eating the whole loaf hehe.

Will definitely make this again but for quick fix yummy loaf will be using the killer toast recipe. The smell of fresh baking bread permeating the house... simply awesome!

Crown Chiffon Cake

Ingredients
Group A
40g butter
45g any desired syrup (mango, orange juice, sweet corn etc.)

Group B
4 egg yolks
70g cake flour

Group C
4 egg whites
1/4 tsp cream of tartar
50g caster sugar
1 tsp corn flour

Directions

• prepare 6" x 3" round mould with removable bottom (do not use non-stick, don't grease or put parchment paper)
• pre-heat oven to 180°C top heat only!
• in a stainless steel bowl, heat Group A together using low fire till butter melted and it is evenly mixed with the syrup
• remove from fire and sift cake flour into it and mix with a whisk in a round motion till smooth
• add in the egg yolks and mix again... put aside
• in a mixer with balloon whisk, beat the egg whites till bubbly then add in the cream of tartar
• once fine bubble is formed, add in sugar + corn flour mixture (in 3 batches) till stiff peak is formed
• scoop a portion of egg whites meringue and slowly whisked till even in the egg yolk batter
• once smooth, pour the yolk mixture to the egg whites and fold till everything is smooth
• pour into a cake mold and use stick to run through batter to remove air bubbles
• bake for 5-10min at 180°C till top is light golden and remove from oven
• use a knife and cut slightly on the top surface making 6 even cuts for the crown to form
• immediately put back in the oven lowering the temp to 170°C top and bottom heat and bake for another 35-40min
• cake is fully baked when skewer comes out clean
• remove from oven, bang on the table few times to loosen the cake... and leave it upside down to cool for 1 hour 
• remove from the mould gently and enjoy the fluffy cake!

Foodnote: Recipe is from here. It looks so nice so I just have to try and bake this. I just use the mould that I have and the crown didn't rise as much. I also use orange juice ahahah. Anyway... the most tricky part about this cake is to turn it upside down to cool. I drop it a few times :(( but it still tasted good lah. Will bake another one and hope it turns up nicer hehe.

Dates and Almond Sourdough Bread

Ingredients

260g distilled water

90g active sourdough starter

390g bread flour

5g diastatic malt

9g sea salt

1 cup chopped dates

1 cup chopped almonds

Directions

• in a large bowl add starter to water and mix well
• add in the bread flour, malt and salt mix well till well combined
• let it rest for 1hr
• transfer to lightly floured surface and round the dough then rest for another hour
• stretch the dough out as big as possible and sprinkle the dates and almonds
• round it up again and let rest for about 4-5hours till dough is double in size
• shape the dough and transfer to a banetton that have been dusted generously with rice flour
• let it rest for 1hr and then keep in the fridge for 2hours or more
• bake as usual in dutch oven (250°C covered for 20min and another 20min uncovered)

Foodnote: Ever since I learnt the simpler way to make sourdough bread and while my starter is getting very active, I decided to make something I've always wanted to try out.

Dates + Almonds = Super Yummy Sourdough bread!!

I think the malt helps makes the crumb softer and less chewy. This is really so delicious I will definitely make this again. Furthermore, it doesn't take long and minus the folding2 process. So happy that I decided to experiment with this yeay!! The bread also yield quite a big loaf... I'll be eating this for the next few days hehe.


Update 7 Oct 2022, Friday:

I really like to have sourdough with fruits and nuts so I made it again... this time with cranberry and almonds. I think I still love the dates and almonds combo. I split the dough into 2. One big one small. I have guests coming so baking it for them and thinking I will keep the small piece for myself. But when I see the guests enjoying the bread, I tapao it for them. I can always make this again :)

Simply the Easiest Sourdough Bread

Ingredients

140g sourdough starter

420g filtered water (or 434g for 72% hydration)

630g bread flour (or 80% 504g bread flour + 20% 126g whole meal wheat flour)

14g sea salt

5g diastatic malt

140g inclusions if required

Directions

• 
  in a large bowl, stir water and starter till evenly mixed
• add flour and salt and knead until all dry flour is gone
• round the dough as much as possible, cover the bowl and let it rest for 1hr
• fold NSEW 3x every 30min
• cover again and let it rise till double in size 
• (newly fed starter can double in size within 5 hours. Unfed starter may take up to 24hours or longer to double in size)
• transfer on floured surface and shape into loaf (I split the dough into 2 loaves) and place into banetton baskets
• proof for 1-2 hour, cover in plastic and let it cold retard in the fridge overnight (min 12hrs and up to 3 days)
• next day when ready to bake, pre-heat the oven with dutch oven to 230°C at the 2nd lowest rack
• once oven is ready, transfer dough onto a parchment paper and score
• carefully transfer parchment paper and dough into dutch oven, spray water over the dough and bake for 20min covered and 15-20 min uncovered with oven fan
• cool before slicing (I leave it for few hours to totally cool down)
• best to eat freshly baked but to store, just keep in container or bread bag at room temperature for up to 5 days (don't think it will last that long though hehe)
• do not keep in fridge but can store in freezer

Foodnote: Now testing this easiest sourdough bread from here. It just makes so much sense. I didn't really follow the steps to a "T" and adjust the schedule accordingly. I am already using a fairly active starter so the mixture was left to proof till dough double in size. I am supposed to use 21g sea salt but it looks too much so I reduced it to 16-18g. The dough proof very well in 2hrs and after shaping and leaving it for 1hr, I left it in the fridge for another 2hr or so because I want to bake it slightly later. I also spritz the dough before baking to create more steam.

I am so impressed with the outcome. Check out how beautiful the bread look with the oven spring. The taste is excellent and the crumbs just perfect. I can't stop eating with a spread of butter. Being used to soft bread growing up, I grew to like the texture and flavour of sourdough more and more each day. Love this recipe and will definitely make this regularly. Thank you Ben Starr!

Update on 22 Oct 2022: I added 5g of diastatic mall to the dough and practice my scoring. I updated the recipe with steps that I think help with the oven spring and crumbs looks much better. I am very happy with it. Again... I split the dough into 2 portion so I can bake it in my dutch oven. Love and this is going to be my goto sourdough recipe 💖.

Update on 28 Oct 2022: I used this recipe but this time halved the portion (because it is for my own consumption) and included balance "origins california treats + extra cranberries". Again the recipe did not disappoint and it turns out really well. Look at that beautiful bread. Ooowwhh... I want to eat sourdough bread everyday!! 😭

Half Ingredients using bread formulas (right side of this blog)

70g active starter

210g water (or 217g for 72% hydration)

315g bread flour (or 252g bread flour + 63g whole wheat grain flour)

7g sea salt

4g diastatic malt

Origins Health Food California Treat Fruits & Nuts mix

dried cranberries

Pulut Kukus Kacang Hijau (Steamed Glutinous Rice with Mung Beans)

Ingredients

250g glutinous rice (soak in warm water for 1hr)

40g mung/green bean (soak overnight)

200ml coconut milk (65ml Kara + water)

1/4 tsp salt

3 tbsp grated coconut

1 pandan leaf

Grated coconut sides

150g grated coconut

1 pandan leaf

1 tsp salt

^ combine all the above and steam for 10min

Directions

• spread the green bean in a steamer and steam for 10min
• in a cooking pan, mix the glutinous rice, pandan leaf, salt and coconut milk
• cook in medium fire and keep stirring till there is less coconut milk (not dry)
• remove the green bean to another bowl and steam the glutinous rice for 10min
• after 10min turn the glutinous rice, add grated coconut and the green beans
• mix well and steam for another 10min
• cooked glutinous rice can be shaped using any mould for presentation

Foodnote: Another comfort food that late mum used to make. Since I have some green beans and glutinous rice, decided to make this. I followed the recipe here because it makes a small portion and I can keep the rest. This food is quite rare and not one that can be easily bought outside. It is actually similar to lepat kacang so can also make this using black eyed peas. To eat with steamed grated coconut or any other dishes eg. rendang, sambal even gula melaka syrup.

Bubur Kacang Hijau (Mung Bean / Green Bean Porridge)

Ingredients

1 cup mung/green beans

1/2 cup gula Melaka 

1 tsp salt

1 pandan leaves

1 cup coconut milk (80ml instant + water)

4 cups water (adjust accordingly)

(optional: ginger, sago or durian. Can also add cornstarch if you want it a bit thicken)

Directions

• clean the green beans in a pot and fill with water about double the amount of beans
• cook and when it starts to boil, leave it for 5mins
• turn off the fire, cover the pot and leave for 30min
• after 30min, boil again for 10min (beans should soften by this time)
• add in gula melaka, sugar, pandan leave and salt and cook till the sugar dissolve
• mix the coconut milk making sure to keep stirring till boiling
• taste and add white sugar if not sweet enough

Foodnote: I have dried green beans or most commonly known as mung beans still in the packat in my pantry. Decided to try out this "secret" to cook bubur kacang fast without having to soak it overnight or few hours. Fast to cook and good to eat. It took overall about just an hour to cook it. I am so impressed that it works and will definitely make this again or try the same method to cook chickpeas or red bean to make gendang kasturi.

Basic No Knead Sourdough Bread

Ingredients

260g water

90g sourdough starter**

390g bread flour

9g sea salt

5g diastatic malt (optional)

Directions

• 
  in a large bowl add water and salt and stir using a spoon
• add in the sourdough starter and mix till all combined
• add in the flour (+ malt) and mix using a spoon and once it comes together use wet hands to mix
• cover bowl and leave for 10-15min
• transfer dough into workspace and turn it over and round it (it will still be sticky)
• leave for 5-6hrs fermentation
• after the bulk fermentation, transfer the dough onto the workspace dusting with just a little flour so it doesn't stick
• fold the dough gently to fit into the prepared banetton
• cover the banetton with plastic and leave it at the workspace for 45min
• keep the dough in the fridge for a total of 18hrs
• remove the dough from the fridge and pre-heat oven to 250°C
• baking with dutch oven: place dutch oven in oven while pre-heating. Transfer bread to parchment paper and score. Gently put bread with parchment paper into dutch oven and spray with water. Bake for 30min covered and bake again uncovered or another 15min with oven fan
• baking on tray (no dutch oven): transfer bread to baking tray with parchment paper and score. Spray bread and surrounding with water. Leave a stainless steel bowl with cold water at a side of the bread. Bake for 20min at 250°C. Remove the bowl of water and bake for another 20min with oven fan
• cool the bread on a rack before cutting and enjoy (just love mine with a spread of butter yummeh)

**Prepping and feeding my sourdough starter: My starter is kept in the fridge for months. I will let it out to room temperature for about 30min-1hr and then will take a scoop of what is available about 1 tsp and add equal amount of water (Perrier) and bread flour. Make sure that the total weight of starter will be more than needed. I will let it rest at the kitchen counter for 24hours and by then it will double up and ready to bake. Whatever balance starter, I will add and mix back with my precious starter to keep for next bake.

Foodnote: Been a while since I last bake sourdough bread. Saw the starter in the fridge. Since I am too lazy with many steps and process, now trying this recipe instead. Happy that my starter is still active. 

This inspired me to bake more sourdough bread again hehe. I don't have a dutch oven and don't intend to get one because it is very heavy. Hot+heavy... eerrr no thank you. I am using The Pioneer Woman dutch oven because it is very light and so pretty. I think my sourdough bread making skills have improved. Now my bread have nice ears and blisters on the skin which is very good. Hopefully next time I have better oven spring. Will practice again soon...

I usually enjoy eating sourdough bread with just butter but the next day since I have prawns and cheese, I just make a simple pizza bread in my air fryer. Yummy treat and not so sinful I think hehe.

Martabak Manis

Ingredients

250g all purpose flour

40g sugar

1/2 tsp salt

300ml water

1 egg

50ml water

1 tsp baking powder

1 tsp bicarbonate soda

Toppings of choice: shredded cheese, rice chocolates, nuts, condensed milk etc.

Directions

• mix flour, sugar and salt in a bowl
• whisk in the water (300ml) bit by bit till batter is smooth
• add in egg and whisk again till even
• cover and let it sit for 1 hour and put aside
• After one hour... in a small bowl with 50ml water, add baking powder and baking soda
• mix the solution (it should be bubbly) and add to the flour batter
• preheat the apam balik pan or non-stick pan (heat should be low)
• pour in the batter and cook till bubbles/holes forms then sprinkle with sugar
• cover the pan and cook till top is fully cooked and remove from pan
• brush surface with butter, and add toppings... cut into two and fold
• brush the top with butter to keep it soft and moist

Foodnote: First time I tried martabak manis it is just so so. But the other day I tried a famous one at Funan and it is quite nice. So now trying to make my own since it looks easy enough. Recipe is from here. Turns out very good and soft. The pancake itself is not very sweet so the sweetness will come from the fillings or sprinkle of sugar while cooking. Love this! No need to buy hehe.

Easy Ice Cream

Ingredients

400ml whipping cream

150-200ml condensed milk

any chopped or pureed fruits, nuts etc. 

(for this I use mangoe puree and added cubed)

Directions

• fold condensed milk with mango puree
• in another bowl, whisk whipping cream till medium peak
• fold in the condensed milk mixture (or any flavour of your choice eg. nuts, raisins, chocolate chips etc.)
• transfer into clean container and freeze for minimum 8 hours

Foodnote: My friend gave me 2 large and ripe mangoes so I tried to make ice cream! Super easy, creamy and delicious. I also make ice cream when I have leftover whipping cream when making bread. Seriously so yummy and I can add any other balance ingredients that I wanted to clear.

Easy 3 Ingredients Banana Bread

Ingredients 

3pcs over ripe bananas (330g) 

1½ cup self-raising flour 

¾ cup condensed milk 

optional: 

½ tsp cinnamon powder

1 tsp vanilla

½ cup chopped nuts etc.

Directions

• mix mashed bananas and condensed milk in a bowl till well incorporated
• add sifted self-raising flour and mix well till no traces of flour
• pour into a greased pan lined with parchment paper
• bake in a pre-heated oven at 180°C for 45-60min (depending on the baking pan)
• test with a skewer to make sure that bread is fully baked
• remove from pan, peel off the parchment paper and cool on a rack

Foodnote: A good friend gave me lots of over ripe bananas. I made some into jemput-jemput and the rest I bake into this easy banana bread recipe that I got from youtube. Turns out nice and moist... not bad at all. I did reduce the condense milk a little. Will shrink wrap and keep in the fridge. Any other day can toast and eat with butter... yummy!

Tart Nenas Daun (2022)

Ingredients

1 ½ cup butter (340g and I use Lurpak salted)

2 tbsp ghee

2 tbsp caster sugar

2 tsp vanilla essence (I use vanilla butter)

500g plain flour

1 egg

2 tbsp cold water

pineapple paste filling

Directions

• scoop 1 tsp of pineapple paste and form balls with a lightly oiled teaspoon and put aside or keep in fridge
• in a large bowl mix together butter, ghee and sugar with a spatula followed by vanilla till smooth and even
• add the flour bit by bit and mix by hand
• in a separate small bowl mix egg with cold water
• add the egg mixture to the dough and mix again till the texture can be shaped (do not over mix)
• take 1 tbsp of dough and form a bowl... fill with pineapple fillings and cover to form sort of a teardrop/leaf shape
• using a makmur pincher, create the vein of a leaf (will get about 35-36pcs)
• once all ready, brush the surface of each leaf with egg yolk (+ a bit of yellow colouring)
• bake at 180ºC for 20min

Foodnote: Initially I wanted to make the usual tart with the love borders but then I came across this tart that looks like makmur. So I tried this recipe instead since it looks easy, I have all the ingredients and I am not making makmur this year. This is a traditional old school pineapple tart that people hardly make anymore. Since I am an ol skool person... so hey why not make this for 2022!

The recipe is good... the ingredients is quite spot on just like the video. Next time I will flatten the leaf more. Overall love this recipe.

For the pineapple filling, I actually use ready made. Bought Singlong brand and cook it again adding in a bit more orange coloring (because I find it too pale) and also cinnamon powder. Add a bit of water and cook till the paste don't stick to the pan. I let it cool down and keep in the fridge before using. There's a lot of paste left... enough to make another batch for Hari Raya Haji hehe.

Update 13 April 2023: Using the recipe to make open pineapple tart with "love mould", filling is about 1/2 tsp and baking is 165°C for 12min.

Sea Salt Caramel / Butterscotch Chip Cookies

Ingredients
250g soften butter
1 1/4 cup brown sugar
1 tsp vanilla essence
1 egg
2 1/2 cup plain flour
1/2 cup corn flour
1 tsp baking powder
1 tsp bicarbonate soda

6 tbsp oil
2 cups any choc chips (1 packet)

1/2 tsp cinnamon powder

50g almond nips/flakes

Directions

• 
  using a mixer, beat butter, sugar, egg and vanilla together until pale
• mix in flour, corn flour, baking powder, bicarbonate soda and oil in until fully incorporated
• finally add in chocolate chips and nuts 
• transfer to a clean bowl with cover or cover with clingwrap and leave in the fridge for minimum 30mins (best to keep for 3 days before baking)
• scoop cookie dough onto a baking tray lined with parchment paper
• bake at 180°C for 10-12min 

Foodnote: This is actually adapted from Famous Amos cookie dough recipe that has been floating online. Since I have sea salt caramel chips, just substitute the chocolate chips with it. Initially I am not very confident of the cookies. But the taste ooohlala... and the crispiness... really is very much Famous Amos. Not sure is it because of the sea salt caramel baking chips that makes the taste so wonderful but this cookie is really tasty!! #sedapgiler

Update 23rd April 2022: Made 2 batches this time. Shape it into small mount and it just spread nicely. Very yummy and I will probably stick to this recipe for every Hari Raya.

Update 13th April 2023: Made 2 batches. One with butterscotch chips and another with sea salt caramel chips and almonds. This time I am going to keep it for few days in the fridge before baking. I put the batter in the same container split by parchment paper to save space,

Kueh Bakar Berlauk

Ingredients

meat fillings

ground meat (chicken, beef or mutton)

onion

garlic

ginger

chicken cube

curry powder

salt to taste

Directions

• cook the meat in little oil and put side
• sautee onion, garlic and ginger till fragrant
• add chicken cube, curry powder and mix in the meat
• add salt to taste and put aside to cool

kueh batter

200g plain flour

800ml coconut milk (350ml Kara coconut cream + 450ml water)

2 tsp salt

yellow coloring

3 eggs

Directions

• blend together all the ingredients till all are evenly mix
• pour into measuring cups for easy pouring

garnishings

cut chilli

chopped chinese celery (daun sup) + fried shallots

Directions

• season the mould by filling it with oil and cook for a while
• pour out the oil and clean... but don't use soap
• heat the mould using low heat on a stove (lined the bottom with grills to stablize the mould)
• generously pour oil on all the sections
• pour the batter into each sections, top with meat fillings, chilli and sprinkle with daun sup and fried shallots
• pour oil generously again and cover the mould with any pot cover
• once cooked, use a skewer or satay stick to remove the kueh2

Foodnote: Another kueh that I love to eat because it is savory. It reminds me of takoyaki. Need to get the mould first hehe. The kuih bakar berlauk is soft after cool down. Really yummy. Love this one.

Finally tried making this at home. Bought the mold but it is not seasoned well enough so the batter sticks to it ggrrrr. So just use my obanyaki mold. Really yum yum. Very happy and will make this more often.

Putri Salat Durian

Ingredients

bottom layer

550g glutinous rice (soak 45min and strain)

100g white coconut (optional)

420ml coconut milk (150ml Kara coconut cream + 270ml water)

2 tsp salt

Directions

• prepare 10x10 tray generously oiled and base lined with 1/2 aluminium foil
• mix coconut milk, salt and glutinous rice
• steam for 30min or till cooked
• press down the glutinous rice to slightly compact it (can use parchment paper or flat base of mug)

custard topping/serikaya

240g sugar

600ml coconut milk (350ml Kara coconut cream + 250ml water)

60g flour

7 eggs

salt

vanilla

yellow coloring

200g durian pulp

Directions

• mix all ingredients in a blender and whisk only for a while till all ingredients mix well
• cook on very low heat till warm/steaming
• add in blended durian pulp and cook till slightly thick in consistency (not too long or it will start to curdle)
• pour custard over the glutinous rice and steam for 45min
• remove from steamer and let it cool down till any moisture on the custard evaporate on its own

• once kueh is fully cooled (the sides start to detach from the tray) using a plastic knife loosen the sides
• place a bigger tray over the top and swiftly turn the tray upside down so that the glutinous rice side is above
• remove the aluminium foil and place a plastic sheet over it
• using the bigger tray, use the same technique to flip over the kueh
• cut the kueh using plastic baking knife

Foodnote: From potluck session, ended up learning to make this durian putri salat which are really awesomeness. Same recipe can be used to make the common putri salad... just replace the green coloring with pandan juice/paste. Will try that soon. Love the soft glutinuous rice and the custard is just so smooth and yummy. The recipe is also straightforward and easy. Thanks to the good chef for all the great tips.