Fruit Pastry Cake (III)

I love Fruit Pastry Cake, this is my 3rd bake for this particular cake.  I remember the 1st time i made was too sweet for me as i follow the recipe sugar amount, just too sweet and so on my 2nd bake, i reduce sugar from 170g caster sugar to 130g brown sugar and it turn out great.  For this 3rd bake, its all perfect!

This cake seriously smell fantastic!! First, its simply beautiful, this definitely a perfect cake to present for guests over tea or as birthday gift. This cake was made for a very special person birthday anyway.

Lets get on the recipe below.

FRUIT PASTRY CAKE (III) RECIPE
INGREDIENTS:-
100g Butter
130g Brown Sugar
50g Strawberry Yoghurt
210g Cake Flour
3 Eggs
1tsp Vanilla
1tsp Lemon/Orange Zest
1tsp Double Baking Powder

Garnish:-
Fruits ( canned peach, fresh strawberries and blueberries )
Icing Sugar for dusting

METHOD:
* Line base and lightly grease and dust 8" round pan with flour
* Sift flour, DBP set aside.
* Cream Butter, Sugar and Yoghurt till fluffy.  Add in beaten eggs, one at a time, I mixture may look curdle.  Add in Vanilla mix well.
* Fold in sifted flour, DBP in 3 addition mix until combine with a hand whisk.
* Pour batter into round pan.
* Arrange fruits on top.
* Pre-heated oven, bake at 180c for 1 hour 40mins for a perfect brown top with my oven. ( adjust your own oven baking time, this cake recipe standard baking duration is 1 hour only )
* Insert toothpick to check the cake.  When its cooked, remove from oven cold on wire rack for 20mins, remove cake from pan.
* When cake is cool, dust with icing sugar amount of your liking.

Melt in Mouth Pineapple Tarts (II)

Years after years making this never have i need another melt in mouth Pineapple Tarts. This recipe is the best!! I always double ingredients for my orders and give away!

It is seriously time consuming when doing it alone, but i am enjoying it myself.  I make the dough, measure and roll them into ball a day ahead, so this way could save me alot of time to do some other thing.  That goes the same with the pineapple jam.  Pineapple Jam prepare ahead of baking day.  These balls are gigantic and satisfying!!

PINEAPPLE TARTS PASTRY:- 
INGREDIENTS
350g butter 
100g sweeten condensed milk 
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash

METHOD:-
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10-11g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 180c for 40-45mins or till golden brown.

Kueh Momo Sarawak III

This is a must have for festival, seems like i can't have enough of this.  This was made to give away for friends and relatives early this year on CNY.  It was so delicious, its literally melt in your mouth.  I double the recipe for this batch, here is the recipe link to my previous Kueh Momo Recipe Here

Cashew Nut Cookies

This is one hell of a luxury crunchy cookies that you must have for festivals.  Its yummy and delicious, so easy to make!

So delicious and addictive!! 

CASHEW NUTS COOKIES

INGREDIENTS:-

(A)

200g Butter / Margerine

80g powder sugar

(B)

1 egg yolk

1/2tsp vanilla

1/4tsp salt

(C)

280g super all-purpose flour (sift)

20g corn starch / custard powder (sift)

1/2tsp baking powder (sift)

150g Roasted cashew nuts ( Roast nuts 180c for 10 minutes, ground with food processor, set aside )

2 egg yolks ( egg wash )

Cashew nuts for topping ( raw )   

Cookies cutter

METHOD:-

* Beat (A) until light and fluffy.  Add in (B) beat until all combine.

* Add (C) flour, corn starch/custard powder, BP mix with a mixer until all combine, fold in 150g ground cashew nuts with a mixer to mix well.

* On a working table.  Place a layer of cling wrap on work area.  Place dough on cling wrap.  roll with rolling pin thickness of 1/2cm thick, cut dough with cookies cutter of your desire shape.  

* Place on a baking tray that has already line grease paper.

* Press halve cashew nut on top of cookie, brush with egg wash.

* Bake at 180c for 25 - 30 minutes. ( for 2nd or last tray might need to cut down few minutes the duration of baking as the oven is hot might burn cookies easily )

* When cookies are done, remove from oven, transfer to wire rack to cool and store in airtight container.

Ikan Goreng Sambal Jengkol Belado

This is some yummy stuff for lunch or dinner!!

Jengkol/Jering is similar to Petai ( stinky beans ),  I personally love Jengkol, it taste and texture is unique and when you fall in love with this stinky but yummy stuff, you'll know what im talking about. *lol   i think i prefers to eat Jengkol Rendang then Beef Rendang, seriously Jengkol taste better than beef!

Its quite hard to find Jengkol out of Indonesia.  If you see them, they might be a little costly.  So at this point of time, i think i'm lucky while staying in Indonesia which i could find Jengkol all year round.

IKAN GORENG SAMBAL JENGKOL BELADO

INGREDIENTS:-

1kg or 1/2kg Ikan Kembung / Small Mackerel 

1kg Jengkol 

Cooking Oil 

Bunch of Kemangi as side dish/garnish

SAMBAL BELADO

INGREDIENTS

( BLEND WITH FOOD PROCESSOR )

Handful cabe keriting / chili keriting

8 Bawang Merah / Shallots

5 Bawang Putih / Garlic Cloves

2-3 Daun Salam

1 Tomat / Tomato ( blend separately ) 

SEASONING

Garam, Gula, Penyedap / Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean Fish and marinate with salt set aside.

* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Cut Jengkol into smaller pieces. set aside.

* To cook Crispy Fish - Heat wok, add 2-3 cups of cooking oil to deepfried fish until crispy set aside.

* To cook Sambal Jengkol Belado - Heat wok, deepfried jengkol for around 10 minutes.  Dish up.

* In a separate wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Into hot oil and sauteed until aromatic, add in daun salam and season to taste.  Let it simmer cook until oil surface, taste and add in blended tomato mix well, cook for few minutes and continue add in Jengkol stir and mix well to combine.  

* Add 1/2 cup - 1cup water to Jengkol, closed lid.  Let it simmer further until Jengkol is well cook and sauce become almost dry, taste and season mix well and dish up.

* Pour Sambal Jengkol Belado on crispy fish.

* Served hot with warm rice.

So deliciousss......AAaaa....

Traditional Chinese Peanut Cookies

Countless times of making this aromatic crunchy childhood Chinese Peanut Cookies for CNY and Raya Festival over the years.  It is time to share this to all of you.  

This recipe yield quite a large quantity, im happy with the amount as i usually made this to give away for relatives and friends.  This recipe by Nasilemaklover as i did some adjustment.  

To make the cookie dough is simply easy, just mix everything into a large bowl and done, the only thing that is time consuming is having each ball to be measured.  As i mentioned this recipe yield a large quantity of cookies, well if you do this along, you might need a chair to sit down comfortably from rolling, measuring, stamping to brushing,...huuuu......only if you love baking, you won't complain about it.... and be very patience like do not stress out!! *lol 

Happy Baking!!

TRADITIONAL CHINESE PEANUT COOKIES

INGREDIENTS:-

( I make around 230 pcs )

930g or 6 cups Roasted Skinless Peanuts ( original recipe used skinned peanuts )

( roast peanut for 180c, 30mins or until aromatic )

780g or 6 cups Plain Flour

280g or 2 cups Icing Sugar

1/2tsp + 1/4tsp Salt

280g Vegetable Oil ( original recipe used lard )

180g Peanut Oil 

2-3 egg yolks for egg wash

1 chopstick for cookies stamping

METHOD:-

* Roast and chop peanut finely with food processor. 

* In a large clean bowl.  Combine flour, sugar, salt, chopped peanuts, mix well with whisk.  Add in oil and form a dough.

* Pinch dough each weight 10g, roll into ball and line on baking tray.  stamp with back of chopstick.

* Top with egg wash.

* Bake at 170c for 25 minutes. 

* Let it cool before store into an airtight jar.

    

Homemade Pineapple Jam for Pineapple Tart Cookies

Another batch of Pineapple Jam making for Pineapple Tart cookies.

PINEAPPLE JAM INGREDIENTS:-
2 large medium ripe pineapple
2-3 cups caster sugar to taste
2 cinnamon sticks
5 cloves
yellow coloring ( optional )

METHOD:-
* Removed pineapple skin, cut into smaller pieces and blend with a food processor until fine. Used food processor to blend pineapple save you a lot of work and time, but if you prefer to grate the pineapple in traditional way, you may do so.
* Set blended pineapple aside and removed excess juice set aside for later used.
* Heat wok/pot.  On medium fire, add blended pineapple into wok/pot together with cinnamon sticks and cloves stir and mix well.   Cook pineapple medium to low heat until most liquid has evaporated, you may add sugar at this stage, at the sametime adding some more juice until all used up and constantly stir pineapple to avoid burns.
* Taste the pineapple to your own sweetness level.  You may add more sugar as needed.
* Once the pineapple jam is cooked, it looks sticky and dry.  If you needed pineapple jam to make Open face Pineapple Tart, make sure the jam is little moist as it will dry off when baking.  If pineapple jam to make enclosed pineapple tarts, jam need to be dried and sticky as it can roll into balls.
* Pineapple Jam can keep up to 6 months in airtight container.

Bought 2 gigantic Pineapples.  The reason why to choose medium ripe pineapple for making jam so as we could add more sugar and spices as part of the preservative to keep the jam stay longer.  I personally advise not to choose over-ripe or ripe pineapple for jam making, as it will produce alot of juices which we do not want that

 On medium fire let it cook away the pineapple juice 

 Keep stirring is important so as it won't burn the bottom and at this point, 

the jam is drying up very fast.

 Beautiful natural color, no coloring added

Golden Crispy Prawn Fritters

Yummy 

BATTER INGREDIENTS
1/2 cup Plain Flour
1/2 cup Corn Starch/Flour
1/4tsp baking soda
Water
Cooking oil for deepfrying.

MARINATE PRAWNS
Dash of pepper and salt
2tbsp corn starch ( optional )
* marinate for 30minutes

METHOD
*Clean fresh prawns, remove prawn heads, shells and leave the tail attach.
*To marinate, dash with salt and white pepper, corn starch let it marinate for 30 minutes.
*To make the batter, in a clean bowl, mix flours together, slowly add in water stir with a balloon whisk until a thick batter.  If the batter become too watery, add corn flour and plain flour to thicken.
*Heat wok, add in 5 cups of cooking oil, medium fire.  Dip in marinated prawns, deep-fried in hot oil till golden brown, dish up.
*Served hot with thai chili sauce.