Woku Ikan Manado

WOKU IKAN MANADO

2 ekor ikan

1-2 tomat besar ( dipotong dadu ) 

3 cm jahe

5 cm kunyit

3cm lengkuas 

garam dan gula

5 cabe merah besar ( iris kasar ) sesuai dgn selera 
3 cabe merah rawit ( iris kasar ) sesuai dgn selera 

DAUN ( DIHIRIS KASAR )

 3 daun pandan 

2 batang serai geprek  

3 daun jeruk 

2 genggam kemangi atau sesuai selera

2 daun bawang 

BUMBU ( BLEND )  

3 kemiri

8 siung bawang merah

5 siung bawang putih

CARA:

* Cuci bersih ikan.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata. Tambahkan air secukupnya masukan ikannya dan daun bawang.

* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku ikan Manado siap disantap.

Pandan Tapioca Pancake

I remember i had this before when i was a kid, when i saw this recipe by Kenneth Goh recipe here  I can't wait to try.  It turned out perfectly well and taste so delicious.  Really bring me back to childhood days.

Anyway, note that have to be little patience while cooking this pancake because it takes longer time to cook than expected. Here i share one of my done Pandan Tapioca Pancakes. I do not snap alot of pictures, too busy eating while cooking them...and thats all left!! hahaha

Avocada, Egg, Chicken Luncheon Meat & Cheddar Cheese Triple Decker Sandwich

AVOCADO, EGG, CHICKEN LUNCHEON MEAT & CHEDDAR CHEESE 

TRIPLE DECKER SANDWICH

INGREDIENTS

3 slices of white bread ( toasted )

1/2 ripe avocado

2 fried eggs 

2 slices of cheddar cheese

2 slices of fried luncheon meat

1 tomato ( slice )

Mayonnaise

Tomato sauce

METHOD

* Slice Avocado thinly and set aside.

* Spread Mayonnaise and tomato sauce on each side of the toasted bread. Set aside.

* Place 1 bread on a serving plate, place egg, slices of tomato and slices of avocado, top with 2nd toasted bread.  Add slices of fried luncheon meat and cheddar cheese, top with last piece of toasted bread.

* Served chilled or room temperature.

* Enjoy! 

My Ultimate Carrot Cake with Raisin, Walnuts and Cream Cheese Frosting

ULTIMATE CARROT CAKE
RAISINS, WALNUTS & CREAMCHEESE FROSTING
INGREDIENTS
(A) wet ingredients
4 large eggs
180g brown sugar
2tsp vanilla
240ml oil

(B) dry ingredients
260g All purpose flour
1tsp baking soda
1 1/2tsp baking powder
1/4tsp salt
1 1/2tsp cinnamon powder

(C)
340g grated fresh carrot
100g toasted chopped walnut ( for cake & garnish )
1/4cup raisin ( soaked in juice / water )

CREAM CHEESE FROSTING
230g cream cheese, room temperature
Unsalted butter ( i omit butter )
Icing sugar to taste
1tsp vanilla
1tsp lemon juice

* Cream Cheese Frosting: In bowl beat the cream cheese on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.

METHOD:-
* Pre-heated oven 180c.  Grease bottom and side line with grease paper.
* Pre-heated oven toast walnuts 180c for 20mins. Let cool and chop coarsely, set aside.
* Soak raisin in bowl of warm water or juice.
* Peel and finely grate the carrots.
* In a separate bowl whisk Dry Ingrdients (B)
* Wet Ingredients (A) - In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add (A) with a spatula, mix well. With a large rubber spatula fold in the grated carrots and 80% chopped walnuts and 20% for garnishing.
* Bake for 1 hour, no more no less.
* Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
* To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake, garnish with toasted walnuts.
* Cover and refrigerate any leftovers.

Another Chocolate Cake solved my craving!!

29.10.2016 - This is awhile ago, sharing to you my another gorgeous dark chocolate cake pictures baking with the recipe here for cake http://amirahwaznahku.blogspot.co.id/2017/06/the-most-delicious-and-simplest-dark.html

Here is the Ganache Recipe

GANACHE RECIPE
170g dark unsweeten dark chocolate ( u can use any kind of chocolate you prefer )
150g whipping cream
* double boil both chocolate & cream, set aside to room temperature before use.

Happy Baking!!

  Look at that beauty!! 

 A bite of sinful chocolate goodness!!

 

The Most Delicious and Simplest Dark Chocolate Sponge Cake Ever!!

Since i have been experimenting so many chocolate recipes i can tell you that there is no other chocolate sponge cake recipe as good as this one!! 

This cake texture is spongy but not dry, not too heavy, not too airy, not too light, not too gooey, not too fudgy, not too dense or so whatever. It is just perfect! It is suitable with whipped cream frosting so as buttercream. 

When there is chocolate cake require or the desire of baking one chocolate cake, i do not need to seach high and low for any chocolate cake recipe, because i know i have the best chocolate cake recipe in my hand, yes this is the one im talking about.   I have been baking this chocolate cake like...countless time, its the most delicious and the most simplest chocolate sponge cake that i ever experienced, it a failproof recipe indeed.

 Couldn't resist the softness of the sponge blend in the dark chocolate richness ganache all mix well together in my mouth making magic!! So goodd.....

DARK CHOCOLATE SPONGE CAKE RECIPE
( 8" round cake pan )

4 egg yolks large
25g caster sugar
50ml vegetable oil
70ml water
1tsp vanilla extract
85g cake flour
25g dark cocoa powder
1 1/2 tsp baking powder
1/3tsp baking soda

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


CHOCOLATE GANACHE 
170g dark chocolate, coarsely chopped

150g whipping cream
* melt and let it set in room temperature before use

METHOD:-
- Line base of a 8" 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, until stiff peak set in the fridge for later use.

- Pre-heated oven at 170c

- Beat egg yolks until double and thicken.  Add oil, water and vanilla gradually just combined. Add in  flour with hand whisk till well combined. Do not over mix. Set aside.

- Mix meringue into batter.
- Pour 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 170c for 45 mins, center oven.
- After cooked, insert a toothpick to the cake, when come out clean, its done.
- Remove from oven, let it cool for 10 minutes, after cake pull from side of the pan, you may unmould it.
- Slice horizontally into 3 layers. Pour ganache in the center of the cake, let it spread to the edges.
- Decorate as desired. Keep chilled in fridge.

 

Caramel Sauce

20.06.2017 - Whao...I just love my Caramel Sauce this time!! Its thick just what im after.  Look at that Beautiful color!! and so smooth texture!! Just like eating caramel candy ...MMmmmmm love it.  Why should you need store bought caramel sauce when you can make this yourself in such short time.  All you need only 3 ingredients to transform this into a delicious Caramel Sauce from scratch.

CARAMEL SAUCE

INGREDIENTS

210g Granulated Sugar

85g Unsalted Butter

120ml Heavy Whipping Cream ( I used non-dairy topping ) 

METHOD

* Heat sugar on low - medium heat in a heavy bottom 3-quarters saucepan. 

* Be patience, let sugar melt slowly.  

* As the sugar begins to melt, stir with a balloon whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. 

* You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
* When sugar evenly melted, it turned into dark amber in color, becareful not to burn. Immediately add the butter to the pan. Whisk until the butter has melted. 

* Then slowly add the cream whisk to incorporate. 

* Note when you add the butter and the cream, the mixture will foam up. This is why you must use a pan that is at least 3-quarts big.

* Whisk until caramel sauce is smooth. 

* Let cool in the bowl and transfer into a jar .  Store in the refrigerator for up to 2 weeks. 

* Warm before serving.

Puff Pastry Cheddar Cheese Sausage Roll

PUFF PASTRY CHEDDAR CHEESE SAUSAGE ROLL 
Cut 2 Puff Pastry Sheets
Flour for dusting
1-2 egg yolks ( egg wash )
8 sausages
Shredded Easy Melting Cheddar Cheese
Sesame Seeds for sprinkle ( run out of sesame seeds )

METHOD
* Grease Pan Line 2 x pan, with grease paper.
* Dust working table with flour.  Roll out cold Puff Pastry Sheet, dust flour on Puff Pastry Sheet.
* Cut into 4 equal square.  Roll each piece gently.
* Put Sausage in the center, use a knife to cut the edges several lines until the end both side.
* Sprinkle Cheddar Cheese and fold puff pastry sheet over each other on top of sausage until the end.
* Transfer to a baking pan, 1 tray place about 4 puff.
* Brush with egg wash 2 - 3 times.  Sprinkle with Sesame seeds.
* Pre-heated oven 200c, bake 30 minutes.  Let last 10 minutes brush with egg wash again, so as the puff will turn to golden brown.

 Can make without cheese or

 with cheese, cheese can sprinkle inside or on top of puff pastry after fold

These are without cheese, yummy!