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.

Hummus

Ingredients

2 cans chickpeas drained and rinse (keep the liquid)

6 cups of water

1/2 tsp baking soda

1 tbsp of minced garlic (abt 3-4 cloves)

1/3 cup of fresh lemon juice

1/4 cup of chickpeas water

1 tsp salt

1/4 tsp cumin powder

1/2 cup tahini

2 tbsp olive oil

sprinkle: sumac, cumin powder, smoked paprika, chilli flakes or parsley and olive oil

Directions

• boil the chickpeas with baking soda and simmer for 20mins
• meantime, mix the garlic with lemon juice and salt and soak for 10mins
• strain the garlic mixture to get the lemon juice
• strain the boiled chickpeas and add cold water
• swish around to remove the skin of the chickpeas as much as possible
• put chickpeas in the food processor with the lemon juice, 1/4 cup of chickpeas water and whip for 1min
• add the tahini and olive oil and blend for another min
• add sprinkle on top and done

Foodnote: Tried hummus to eat with bazlama and it is delicious. Making it again for a potluck session and love it.

Steamed Moist Chocolate Cake

Ingredients
1 cup cocoa powder

1.5 cups all-purpose flour

1 cup sugar

1.5 tsp baking powder

1.5 tsp bicarbonate soda

(combine the above dry mixture)

2 eggs

1 can evaporated milk

1 cup melted butter

Directions

• prepare and pre-heat steamer
• beat eggs till light
• add milk and melted butter
• mix together dry ingredients until batter is smooth
• pour into baking cake tray that have been greased earlier
• cover lightly with aluminium foil
• steam for about 45mins till stick comes out clean
• let cool before serving or topping with fudge

Chocolate Fudge Topping

200g condensed milk

0.5 tsp vanilla essence

2 tbsp coconut oil

20g cocoa powder

a pinch of salt

Directions for Fudge

• combine and cook the above in slow fire until thicken
• let it cool before scooping the fudge over the cake (just covering the top and let the fudge drip to the sides)
• other decorations may be added (eg. sprinkles, shave chocolate, cocoa powder, m&m etc)

Foodnote

(Sun, May 10, 2015) I don't usually bake cake but this is just too simple to make and yummy too. Also since I'm already using the steamer to make apam beras, might as well just continue while I'm still in the mood. Also to celebrate mother's day lah for mum, her super assistant bibik and my 2nd sister in law as she is coming later. Love this cake on its own.... not sweet, so moist, soft and delicious. It is actually bitter sweet... just like our life and memories aaaawwww...

Made this again on Fri, Dec 10, 2021 for my friend's birthday. This time I use Valrhona cocoa powder just to clear the stock. Love the decadent bitter sweet taste of it. Brought out memories of the last time I made it for my mum. Will continue making it for special occasions as it is easy to make and delicious. Super glad everyone loves it.

Bazlama / Turkish Flat Bread

Ingredients

500g bread flour

160g warm milk

160g warm water

10g instant yeast

10g sugar

8g salt

18g olive oil

wash: melted butter + crushed red pepper + chopped parsley/spring onion

Directions

• in a large bowl, mix warm water and milk together and add in sugar and yeast
• stir till yeast and sugar dissolve then add flour and salt
• mix till all liquid have been absorbed then add in olive oil and salt
• knead till all comes together, round and rub oil over the dough
• cover the bowl and rest the dough till double in size (about 1hr)
• divide into 6pcs and round each dough
• cover with clingwrap to prevent from drying
• in the meantime pre-heat a non-stick pan on medium heat
• lightly flour one dough and roll flat
• grill the flat bread without oil on both sides till puffy and fully cooked

Foodnote: Recipe from here. Since my old oven is already acting up (the heat goes up so high suddenly) and I still want to bake bread... I ended up making flat bread. Just nice since my friend is going to make hummus so it will compliment with the Turkish flat bread. I tried making just to see the portion and it turns out nice and soft. I ate with curry mince beef loaded with lots of carrots and potatoes. Yummeh... 

Walnut Cranberry Sourdough Bread

(Time is just a guide. Adjust accordingly)

10am (activate starter)

14g sourdough starter

27g water (I use Perrier)

23g bread flour

4g whole wheat flour

- mix all in a covered glass container and mark the volume with a rubber band

1pm (autolyse dough)

starter should start to double in size at this point

50g whole wheat flour

275g bread flour

253g filtered water

- in a bowl, mix the above ingredients until water is fully absorbed

- cover the bowl and leave dough autolyse for 1hr

2pm (add activated sourdough starter)

starter should be ready for use and triple in size after 4hrs

65g sourdough starter

- add to the autolyse dough and mix with rubaud method till well incorporated about 3min

- cover bowl and rest for 30min

2:30pm (add salt)

6g sea salt

- mix again using rubaud method for about 3min and let it rest for 30min

3pm (first fold)

- wet hands, stretch the dough upwards from each corner and fold NSEW and rest 30min

3:30pm (2nd fold + add ingredients)

60g chopped lightly toasted walnut

30g chopped cranberry

- wet working surface and transfer dough

- pull stretch the dough out to squarish shape and sprinkle w+c in the middle 1/3 section

- tri-fold top over (to cover the w+c) and sprinkle w+c on the top folded section

- fold bottom over (to cover the w+c) and sprinkle w+c in the middle 1/3 of the section

- fold over the right side and sprinkle w+c over it

- finally fold over the left side to cover the w+c

- gently transfer the dough to a container (preferably squarish) cover and rest for 1hr

4:30pm (3rd fold)

- coil fold NSEW and rest for 1hr

5:30pm (4th fold)

- coil fold NSEW and rest for another 1hr

6:30pm (pre-shaping)

dough should be firm, fluffy and slightly increase in volume. 

It should jiggle like jello... if not, do another fold 

- lightly flour working surface and gently stretch out dough

- tri-fold the dough gently from top to bottom and again from right to left

- use a scraper to round the dough and create tension

- rest for 10min

- prepare proofing basket by dusting all surface with rice flour using a sifter

6:45pm (shaping and retardation)

- flip the dough over gently and spread out but try not to lose the gas

- tri-fold the dough gently from top to bottom

- from the short edge, roll down the dough so that it fit into the proofing basket

- use scraper to transfer to proofing basket seam side up

- pinch sides to the middle to form a bit more tension

- retard in the fridge for 12-16hrs

anytime from 7am up to 1pm next day (prep for baking)

- pre-heat oven with a dutch oven+cover in the oven for 45min-1hr @ highest temperate depending on oven about 230°-250°C

8am (baking)

- take dough out from the fridge and flip to transfer onto a parchment paper

- brush off any excess flour on surface of dough

- take a bread lame and swiftly score across from top to bottom (or other design) of the surface about 1.5cm deep

- take out the dutch oven from the oven and carefully transfer the dough+parchment paper into the dutch oven and cover

- bake for 20min

- take out the bread and bake on a rack for another 10-15min @ 220°C till desired color

- let bread cool down completely for about 4-5hrs completely cutting

Foodnote: baking sourdough bread is really time consuming but very satisfying. First time trying to add walnut and cranberries since I have both on hand and wanted to clear both. I don't get a nice rise and oven spring much to my disappointment. Still a lot to improve in my sourdough baking technique but the bread is delicious and I might want to try with other ingredients eg.dates+almonds next time. This recipe is from here.