Aida's engagement cake

 08December2011

jaja's cake

didnt turn out as expected

Eating at Ben's KLCC

Juicy lamb rack

Salad

Salmon

Pavlova

Red velvet cake

Strawberry short cake-takeaway

Puding sejuk ( Custard pudding)

Ingredients:
1 Custard flour
1 condensed milk
4 water
(the ratio is like this- whether you used cup or spoon to measure)

For sauce:

1 tin of evaporated milk
1 tin water (use the same tin to measure water)
Sugar to taste.
3 tbsp cornflour.
Sugar  to taste
Canned or fresh fruits.

1.Mix custard mixture in one pan.
2. Keep stiring under slow fire until mixture is cooked. Use color essence to make it look different. However bear in mind that custard is already yellow so any color will be a mixture of  yellow and the color you choose.
3. Pour mixture into a mould or small mould. Let it cool in refrigerator.
4. Cook sauce mixture under slow fire until thicken. If use canned fruit add a bit of the syrup to get  abit of sour taste.
5. Let the sauce cool in the fridge.
6.Serve with canned or fresh fruits. (In this picture I used fresh strawberries and kiwi fruits).

Caramel cake

caramel cake

Nasi dagang

I've made nasi dagang this morning.
Quite a tedious process.
The rice is to be steamed twice.
But after the first time I cooked in the rice cooker afraid it will not cooked well.
Then in the rice cooker, the bottom started to get burnt...so again I transferred it to the steamer.
After a while alhamdulillah, the rice is cooked.

nasi dagang

Acar

 

 

chicken in nasi dagang gravy

lontong

lontong

lontong 

sambal sotong

Review - Ramadhan Buffet at MAEP Serdang

RM42.90 per person.
Will review next time...no idea to write hehe

lala

keuy teow and mee goreng

rojak buah

salad

Review - Ramadhan Buffet at Royal Chulan The Curve

The buffet price quoted was RM60 but we did not forsee the plus plus.
It became RM75 per person and I don't think it worth it.

Beef steak in black pepper sauce-medium raw

Kuih tepung pelita, lapis, talam and some fruits

Laksa Penang

Rice with crab in coconut sauce, gado-gado, kerabu kacang boto
and pucuk paku goreng

our reservation

Shwarma in pita bread

Sup tunjang

We were not serve any dates (kurma/tamar) for our break fast as in those sat at the tables inside the coffee house. The varieties of food are not that many, well I guess thats why its rm75 inclusive of government tax whatsoever.

Let me see if I can remember, there were white rice, rendang ayam, ketam masak lemak(crab in coconut sauce), lala goreng sambal (not fresh), fried mixed vegetable and fried pucuk paku.
In another row there were rojak, gado2, kerabu, ikan masin, sambal cencaluk, sambal belacan..etc.
The dessert were bubur kacang, bread pudding, and some traditional kuihs.
There were 5-6  stalls, laksa penang, bubur lambuk, sate, shwarma and pita bread, nasi beriani, ikan bakar, otak2, beef steak, coffee and teh tarik.
Then there were cendul and ice cream with only 3 flavours.


  All in all...Boleh laaaa....
 Or in Manglish...can oso laa

Iftar @ Steel Mosque (Masjid Tuanku Mizan Zainal Abidin) Putrajaya

Three of us we went there

Aida, Liyana and me 

Liyana and Aida

We were served bubur lambuk (porridge) and air sirap. Long queue to get these as there were khatam Quran during the afternoon among school children near the area

Bubur lambuk and sirap

 Then we pray maghrib. After maghrib, Aida and Liyana queue again to get our food while I booked the place for us to sit.

 Then we wait for Isya' prayers.Despite the amount of food, we felt full, alhamdulillah

Honey Snaps

The easiest to make for Aidil fitri:

Honey Snaps
60g butter
1/4 cup honey
1tbsp sugar
4 cups cornflakes
90g unsalted peanuts

Place butter, honey and sugar into small saucepan,stir over medium heat until butter has melted.
Combine cornflakes and peanuts in a basin, pour butter and honey mixture over.
Mix until cornflakes and peanuts are well coated.
Place paper casses in a patty tins.
Spoon tablespoonfuls of mixture into paper cases.
Bake in moderate oven 8 mins.
Remove from oven, stand 15 mins to firm
Makes about 30.

Iftar @ Hulu Langat

There were only four of us.

But look at the food!

Iftar @ Jill's house

I was invited for Iftar at Jill's house- thank you Jill.
I made shepherd pie and pavlova. She cooked rice and chicken paprik and there were laksa johor from her sister, kerabu from her neighbour and kuihs from the bazaar Ramadhan . The table was full with food. (I forgot to take picture of the whole thing). And Jill tried to make some drink she found in Bazar Ramadhan called Mojito by mixing lemon with soda and mint. It did not taste like what she wanted it to taste but I like it though.

I found the Mojito recipe online:

Mojito Ingredient
1 oz of light rum ( I guess we have to skip that!)
3 tbsp of lemon juice (the picture shows lime? hmm contradicting)
2 tsp sugar
3 oz mint
club soda

Anyway, my Pavlova and Shepherd pie recipes:

Pavlova

Pavlova 2

Pavlova (credit to Cari.com.my)

Ingredient:

I- 180 gm egg whites

   a pinch of salt

   1/2 tsp cream of tartar (optional)

   100 gm caster sugar

   1 tsp vanilla essence

   1 tsp white vinegar

   1 tsp corn flour

II- Strawberry/Raspberry Couilis

    Strawberry

    Caster sugar

     Lemon juice

      Water

III- Cream

      240 ml heavy whipping cream

      1 1/2 tbsp (20 gm) icing sugar

       1/2 tsp vanilla

IV- Fresh fruits for decoration

1.Make meringue from egg whites. 

2.Add caster sugar gradually

3.Add vanilla, vinegar,and cornflor and mix well

4. Bake at 140C for 1 1/2 hrs on a 10 inch circle of silicon paper.Do not open the oven door until it is finally baked. Best made one night before serving.

5. For coulis, blend ingredient no II ..adjust the taste incase strawberry is too sour.

6.Beat ingredient no III till creamy. 

7. To serve, add cream on pavlova.  Decorate with the fresh fruits. Pour coulis.

Shepherd pie- chicken

Shepherd Pie 2

Shepherd's Pie ( credit online.)

900 gm potatoes

6 tbsp milk

110g butter, cubed + 1 tbsp for sauce

Salt and ground black pepper (I put white pepper)

1/2 oil or animal fat

115g finely chopped onion

115g finely diced carrot

1 clove garlic, minced

450g ground /minced lamb (I used chicken)

600 ml beef stock (I used 200 ml water as chicken gets tender easily)

115 chopped white mushrooms

2 tbsp finely chopped flat leaf parsley

1 tbsp all purpose flour

115g grated Cheddar Cheese

1. Heat oven to 190 C

2. Boil potatoes until soft then drain.Place the milk and butter in the same container used to boil potato, return to the heat and warm gently until butter has melted. Add the potatoes and mash. Season to taste and keep to one side.

3.Melt the animal fat or oil in a pan.Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.

4.Add the chicken and 200 ml water or stock to the onion and carrot mixture and cook, stirring constantly until all meat is browned. Add parsley and mushroom, season with salt and pepper. Cover with a lid and cook for 15 minutes

5.Mash the flour into the remaining 1 tbsp butter and add in small pieces to the ground meat sauce, stirring until all flour has dissolved and the sauce has thickened slightly, approx 5 mins.

6. Place the meat sauce into an  20cm X 7cm deep ceramic of glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30-35 mins until the surface is crisp and browned. Serve immediately.

Despite my soggy pavlova  due to the condition of my oven and the whip cream, Jill's children simply  love it.  And the Shepherd pie too. I'm so glad., it is always good feeling to make children happy.

Review -Ramadhan Buffet at Legend Water Chalet Port Dickson

Reason I choose this place:

1.in Port Dickson- near the sea (I love sea)

2. cheaper than the rest - Rm55

But of course, once cheap, you cannot expect one whole barbeque lamb there!

And there are only five stall available apart from the buffet inside the restaurant much to my husband disappointment.

The stalls which are outside the restaurant, a smoking zone- shaved iced drinks (not so sure), fruit juices, cucur's, Mee stall and satay and grill fish.

Grilled fish- Ikan cencaru and talapia fillet

Vegetable lasagna, mixed vegie and kailan ikan masin

Inside the restaurant- rice, rendang ayam, kerutup daging, paru (lung) goreng, fish fillet in white sauce, squid, prawn rica rica, vegetable lasagna, mixed vegetable (lousy cabbage and long bean), kailan with dried fish.

rice with paru goreng, sotong and prawn rica rica

In soup section - bubur lambuk, seafood singgang soup, mushroom soup.

Hot drink- teh tarik and tongkat ali coffee or tea I cant remember.

On one side of long table- salad section. There's budu, tempoyak, rojak among  others.

The other side of the table - dessert- sweets and savouries- cakes, kuihs and bubur pulut hitam and oh, chocolate fountain which doesn't look much like fountain hehe. 

Tauhu sumbat (Stuffed beancurd with bean and garlic chilly sauce)

Clockwise- Pau sambal, kuih bakar  (nice)and cake.

Suprisingly, unlike the Palm Garden Hotel we went last year, despite the lack of variety of food,  most of them which are tasty. We can really taste the sweetness and freshness of the seafood  and the spices used in satay's sauce and rendang.. My layman thought suspected they used kas kas hehe, because we felt sleepy afterward. But it could be due to over eating. I try to taste everything in small portion but still with empty stomach, you cant fill too much.

According to the staff there, it's the first time the Legend Water Chalet held buffet for Ramadhan, Perhaps they can improve a bit, here and there (staff attitude- one staff barged in at the cashier in angry manner disturbing our conversation. In another case, when guest asked for teh tarik to be refilled, the staff told the person in charge in a very unprofessional way to make the teh tarik. But one staff was pleasant, talking to us,  asking us how we like the food :) )