Celebrating 2nd Year in Batam

29.03.2014 - Nongsa Batam.  Today we are celebrating our 2nd year anniversary of staying in Batam Island.  Indonesia.  

We praise the almighty for giving us such a wonderful life here and everywhere we have been.  Time flies like it was just yesterday we moved here.  I hope and wish our life will be always bless in years to come wherever we maybe.

Chocolate Cake recipe chocolate-cake-for-double-celebration 

Salmon Salad Breakfast

29.03.2014 Nongsa Batm.  Make myself a healthy breakfast quick and easy with a little bit of salmon fishy up my salad.  Dressing i used for this salad are olive oil, salt, pepper, lemon and a whole passionfruit.

Meggi Assam Laksa

31.03.2014 - Nongsa, Batam.  This is Meggi Brand assam laksa instant noodle for Breakfast.  Can look extremely good with some touch of cucumber, mint and little deocoration at the side! :) 

April FOOL Breakfast!

01.04.2014 -  My simple and healthy april fool breakfast! 

Dimsum for Breakfast

03.04.2014 - Nongsa Batam.  To start your day with a positive energy and mentally prepare for the worst or best is very much important to live your life for the day.  Whatever comes ahead, we must always be prepared and ready!.  

A great Thursday morning, here a lovely shots of sunrise from our villa and a beautiful set of Dimsum all for me. Enjoy people!!   

Lovely Salad for Brunch

04.04.2014 - Nongsa Batam.  I prepare a lovely Salad for my Brunch.  The best salad i'ver made.  I must be too hungry!! Making a good salad dressing is all up to how you want your salad to taste like.  

Very basic dressing you need is salt, pepper, olive oil and lemon juice.  For this salad dressing, i used 1tbsp mustard & 1tbsp mayo with a juice of one passionfruit and top with my perfect boiled eggs.   My simple healthy salad is ready in just a few minutes! It is beautiful and delicious!!

Gorgeous Monday Breakfast

07.04.2014 - Nongsa, Batam, Nothing's better than a healthy lovely fresh juicy watermelon in the morning with a cup or two of refreshing fruit yoghurts!! Just love it!! Im feeling so healthy! love to share some of my snapshots! Enjoy.

Roti Paun

05.04.2014 - Nongsa, Batam.  Roti Paun is actually a plain sweet buns that now comes with varieties of fillings like butter, coconut, milkbutter, kaya, red bean paste or peanut fillings.

Today im gonna show you just how to make a basic dough and all up to you to you for the fillings.  This recipe is simply easy as almost the same as buttermilk buns recipe that i have posted few months ago, only that the quantity of this recipe is more.   With this recipe i have made a totally of 23 pcs of buns and i did half buttermilk and half plain.  Have fun guys!

 Plain Roti Paun

Buttermilk Roti Paun

ROTI PAUN
*makes 22pcs of  Buns ( i make 23 pcs )

Gelatinised dough
100g bread flour
70ml hot boiling water
1.  Place  Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or overnight

Yeast Starter
2 tbsp flour
2 tbsp warm water
2 tbsp sugar
1 tablespoon yeast ( i used 1pkt 11g )
Mix together and let rest for 30mins till foamy

To prepare Basic sweet bread dough
270g bread flour ( i have only 200g bread flour, balance used plain flour )
100g plain flour
55g sugar
½ tsp salt
145ml cold milk
1 cold grade A egg
60g cold butter, cubed

Method
1. Combine flours, sugar and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs and yeast starter.
3. Mix everything together except for the butter. (Add in cold milk gradually) Knead till the dough is not sticky. ( I love shaving my cold butter into the dough ) and continue to knead. Takes about 15 to 20 minutes on stand mixer.
4. Let the dough proof covered for 1 hour or till double in volume. Punch out the air and let divide into 22 equal portions (39g each).  i made 23 equal portion 39g each
Roll round and let rest for 10 minutes before shaping.
5. Flatten the dough and fill it with coconut filling (30g), Red Bean paste or butter milk fillings. Place all finished buns on a greased baking sheet, and let rise for  1½ hour. ( 13 pcs butter milk fillings, 11 pcs kosong )
6. Grease the baking tin / pan and preheat the oven to 180C.4. Then bake in the oven for 25-30mins or until golden brown. ( i bake at 30mins 180c, bake at centre oven )
7. Once baked, remove from oven and immediately brush with margarine before letting cool completely.  Put into airtight container for longer lasting and softer buns.

Butter milk fillings
70g butter
30g icing sugar
1/8 tsp salt
30g whole egg (about half egg)*
1 tbsp cornflour (can add more, i used 2 tbsp ) 
80g skimmed milk powder ( i used 100g, just wanna use up all a tiny bit left )

Dark Chocolate Cake with Ganache

29.03.2014 - Nongsa, Batam.  I had ran out of butter at home as i received a call in the afternoon from my hubby requested for a cake for evening to celebrate our 2nd year Anniversary of staying in Batam.  So the only quick cake and no butter cake that came to mind is the chocolate sponge cake.

Im always so lucky to get a great recipe well have to say with some knowledge of baking to do some modification as well on the recipe.  I am so happy that the result of this cake was PERFECT!!! The cake is super moist, soft and spongy!! taste just as good not too sweet and is a perfect cake for any occasion and this is the best chocolate cake i have ever made!!

RECIPE
( I used  8" round cake pan )

For Dark Chocolate Sponge Cake Recipe
4 egg yolks large
25g caster sugar
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g rich dark cocoa powder ( Dutch - good quality coco powder )
1 1/2 teaspoons baking powder
dash of baking soda

4 egg whites large
55g caster sugar
1/4 tp Cream of Tartar

Here i provides you two chocolate ganache recipes, just incase you ran out of heavy cream, you may used the "no heavy cream recipe" for your frosting! Enjoy

For Frosting - Dark Chocolate Ganache: ( used no heavy cream ) 
120ml fresh milk  ( you may add little by little to adjust the amount of liquid for the thickness level )
50g butter
300g good quality dark chocolate, coarsely chopped

or

Dark Chocolate Ganache: ( with heavy cream )
200g Heavy Cream
200g dark chocolate, coarsely chopped

Chocolate Sponge Cake
Method:

- Line base of a 9" round pan with parchment paper. Do not line or grease the sides.

- Sieve cake flour, cocoa powder, baking powder and dash of baking soda. Set aside.

- Beat egg whites till foamy add in cream of tartar, continue beat and add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches stiff peak, just like how you make chiffon cake.  Most of the recipe probably will advise do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter. But it doesn't matter for me, if you know the technique of folding, you won't deflate the egg white without over mixed )  Set aside egg whites.

- Pre-heated oven at 170c

- Place egg yolks in a clean mixing bowl. beat the egg yolk with a balloon whisk or electric egg beater and gradually add in sugar in 2 batches, beat till the mixture turns lemony and thicken.  Add in vegetable oil, water and vanilla gradually, whisk till the mixture just combined.  Transfer sieved flour mixture in and mix until just well combined. Do not over mix. Set aside.

- Add the beaten egg whites into batter mixture in 3 batch, 1st 2 times i fold in with the remaining egg whisk from the machine / balloon whisk until just combine and last batch of egg white i fold with a spatula until just well combine do not over mixed the mixture.

- Pour the batter slowly into the prepared round pan to get rid of air bubbles or just in case you are to fast pouring in the batter, you may tap the pan lightly after pouring batter to the pan.

- Bake in pre-heated oven at 170 degC for 45 mins, place the cake in the center of the oven. After cooked, insert a toothpick to the cake, when come out clean, its done.  Invert the pan immediately and let cool completely before unmould.

- To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.

- Slice the cake horizontally into three layers. Frost cake with chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula.

Decorate as desired. Keep chilled in fridge.


Chocolate Ganache:
METHOD

In a double boiler, Place Milk / Cream and chopped chocolates ( or butter ) in a bowl. Set it over a saucepan of simmering water until all melted and combined and smooth.   Remove from saucepan. Set chocolate to cool and transfer to the fridge to set for easy frosting.

Lemon Baked Cheesecake

22.03.2014 - Nongsa, Batam.  Who doesn't like cheesecake, we are cheesecake lovers! Baking this cheesecake consider is my very first time! It turn out perfectly stunning!

Im glad my first baking cheesecake didn't disappoint me or discourage me! This encourage me to bake more in the future! Nver expect this cheesecake would turn out perfectly Perfect!! This recipe is simply easy and i will sure make again with another flavour.

I am absolutely into baking and i've been baking for a year now.  I do find that baking cheesecake is more easier and faster than baking a regular cake.

Enjoying every single bite of this cheesecake is a bliss!! i felt like eating a 5 stars alike cheesecake made all by yourself! How wonderful is this eh!! thumbs up!

 Lemon Bake Cheesecake 

250g plain sweet biscuits
150g butter, melted

500g cream cheese, softened
3/4 cup caster sugar ( 169g)
3 teaspoons finely grated lemon rind ( from one whole lemon )
3 eggs
1/4 cup lemon juice ( from one whole lemon juice, about 1/3 cup )

Icing sugar mixture and double cream, to serve

Method

Step 1
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes. 

Step 2
Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.

Step 3
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream. ( no waterbath, i pre-heat at 160c, and bake at 160c for 1 hour in the center of the oven). Cool in the oven with door ajar for 2 hours and Refrigerate for 4 hours or over night.

My cheesecake turn out PERFECTLY! with no sign of crack just after baked and after 2 hours cool down in the oven.  However i noticed a slight shrink just a tiny bit at the side crust.  The whole cake was Super Perfect!!

Pandan Chiffon Cake

15.03.2014 - Batam, Nongsa.  I love Chiffon Cake, have wanted to try making a common Pandan Chiffon Cake for a very long time.  Finally i can make now since ive got my Cream of Tartar stock from my recent trip back to Malaysia, How nice!! Or else i could only dream of making one!!  My pandan chiffon cake smells super pandan and delicious!! Love it! simply soft and airy.

This recipe was adapted from Kitchen Tigress.  (Recipe for one 21 cm pan ) I used 22cm chiffon cake pan.

INGREDIENTS:-

100 g pandan leaves, use only soft and moist young leaves
buy 250 g and use only 100 g of the innermost, light green leaves
70 g freshly squeezed coconut milk, undiluted

180 g egg whites ( around 6-7 eggs small-medium size ) 
½ tsp cream of tartar
50 g sugar

60 g egg yolks
50 g sugar
60 g vegetable oil
¼ tsp salt ( i omit salt )
100 g cake flour, sifted with baking powder
1 tsp baking powder

Image Don't use old, dark green pandan leaves. Not only do these not have any juice, they actually absorb liquid because they're very dry. If you blend old and young leaves together, the juice of the young ones would be absorbed by the old leaves.

Preheat oven to 180°C (355°F). ( I preheated my oven to 190c )

Wash and roughly chop pandan leaves. Blend with coconut milk and 1 tbsp water. Strain, pressing leaves hard. Discard pulp. Set aside green liquid, which should weigh 95 g.  ( blend young cutted pandan leaf, add 1tbsp water and coconut milk to get the juice.  use a spoon to squeeze out juice and with hand.  my blended pandan juice only reach 65g, so i added more coconut milk to reach 95g.  i added a tiny drop of pandan paste to the mixture.  Since the result cake wasn't that green, perhaps next time could add 1tsp of pandan paste for a better color or add more fresh pandan leaves, up to your choice ) 

Whisk egg whites with sugar and cream of tartar till just reaching stiff peaks. Set aside. ( beat until really stiff peak )

In a separate bowl, whisk egg yolks and sugar till pale, thick and creamy (ribbon stage). Add green coconut milk, then vegetable oil, whisking till evenly mixed. Gradually add flour mixture, along with salt, again whisking till just evenly mixed. Add egg whites in 3 batches, whisking gently by hand in electric whisk's direction. Scrape down with spatula before mixing last batch of egg whites. ( beat egg yolk & sugar to ribbon stage, add in oil mix with baloon whisk or egg beater whisk and add in coconut mixture mix just combined.  add sifted flour 3 batch, whisk until even.  Whisk in egg white in to 3 batch and 2nd mix whisk again and last part with a spatula mix till well combine. )  

Bang mixing bowl against worktop 2-3 times to remove air bubbles. Pour batter into 21 cm 2-piece chiffon tin that's not non-stick, slowly so that air bubbles still trapped in the batter are released. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. ( i did not bang my batter , but i pour in my batter slowly to reduce air bubbles. pour batter into a non grease pan.  until almost the same height and smooth the top.  i did not run a chopstick around the tin. ) 

Bake cake in bottom of oven till risen and almost level with top of tin, about 15 minutes. Cake should now be very slightly brown and not cracked. Place baking tray in top of oven to block top heat. Continue baking till inserted skewer comes out clean, 20 minutes or so. Cake should now be slightly cracked. Remove tray from top of oven. Continue baking till top of cake is dry and medium-brown, another 5-10 minutes. ( i preheat oven at 190c, bake at 180c lower oven for 40 mins until finished without using baking tray to cover the cake )

Remove cake from oven. Invert onto a bottle. Leave till cool, an hour or so. Cut cake out of tin. ( i invert into a small coloring bottle upside town and leave to cool.  Remove cake after 1 hour cooling by using a knife run around the side of the tin when my cake, it shrink just a little at the side and shrink helps to remove cake easily. )