Recipe 17 - Red Velvet Cake

This next recipe is a recipe I got from my sis who is staying in London now. A very easy recipe to follow. My only problem was, I didn't have the proper tools to make this Red Velvet cake. I didn't have the blender for it to blend and I didn't have the weight for me to measure the ingredients. Just had to follow my heart. So here is my version of the Red Velvet Cake. Still a lot of things to be improved.

Salah satu peminat Red Velvet cake saya

Here is the ingredients and the method of baking this cake.

Ingredients:

 For the Cake:

 120g unsalted butter, at room temperature

300g caster sugar

2 eggs

20g cocoa powder

40ml red food coloring

1 tsp vanilla extract

240ml butter milk

300g plain flour

1 tsp salt

1 tsp bicarbonate of soda

3 tsp of apple vinegar

For the cream cheese Icing:

600g icing, sifted

100g unslated butter, at room tempeture

250g cream cheese, cold

Method:

•  Preheat the oven to 170c/325.
• Put the butter milk and the sugar in a freestanding electric mixer with a paddle attachement (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
• In a separate bowl, mix together the cocoa powder, red food coloring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and colored (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add salt, bicarbonate of soda and vinegar. beat until well mixed, then turn up the speed again and beat for a couple more minutes.
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 - 25 minutes, or until sponge bounces back when touched. A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
• meanwhile for the cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachement (or use a handheld electric whisk) on medium-slow speed until the imxture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. continue beating until the forsting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.
• when the cakes are cold, spoon over the cream cheese frosting on top.

Good luck trying this my friends. leave a comment at my blog once you have tried this recipe ya.

Thanks and take care :)

Recipe 16 - Fried Chilli Potatoes

Dear Friends, sorry couldn't post my blog last 2 day because my broadband was barred. Now here is my recipe 16 Fried Chilli Potatoes for you to try out.

For this dish, you can make it as hot as you want by adding more chilli paste and also you can add more chilli sauce.

Ingredients:

Red Onion, 6 finely chopped

Garlic, 3 finely chopped

ginger, 1 inch finely chopped

potatoes, 2 medium size cube

chilli paste, 3 tbsp

chilli sauce, 2 tbsp

tomato sauce, 2 tbsp

a pinch of salt

Method:

• Fry the potatoes in a 500ml of oil and cook until brown.
• Put aside the potatoes and take out some of the oil in the pan and leave some to cook the remaining ingredients.
• add in chilli paste, in garlic, red onions and ginger. wait until the aroma arises.
• next put in the fried potatoes.
• then add in the chilli sauce and tomato sauce and a pinch of salt.
• once all the ingredients is well blended, your dish is ready to be served. better served with white rice.

Thanks and hope this dish works out well for you :)

Recipe 15 - Hainanese Chicken Rice

Dear friends, here is a recipe that I did for the first time yesterday. The taste was delicious. The process of making it is quite slow and doesn't really need to use much cooking but more to boiling. Here is my version of the Hainanese Chicken Rice.

Ingredients:

garlic, 2 cloves blended to marinate the chicken

ginger, 1 inches blended to marinate the chicken

scallions, 2 blended to marinate the chicken

water 600 ml to cook the chicken

soy sauce

salt to taste

for the rice:

1 big cup of rice

ginger, 1 inch finely chopped

garlic, 3 finely chopped

chicken stock from soup

for the chilli:

2 red chillies

2 garlic

lime juice, half lime

chicken stock, 3 tbsp

ginger, 1/2 inch
sugar
salt

Method:

• marinate the chicken with the onion, garlic, ginger, light soy sauce, and scallions which has already been blended earlier for about 20 minutes. In the mean time boil 600 ml of water and put some salt in it.
• once water is boiling, turn off the stove and put in the chicken. also put some cut ginger and scallions in the soup. this process takes about an hour. halfway through, boil the water again and once boiled turn off the stove again and wait for another 30 minutes.
• next, fry the ingredients for the rice. once aroma arises fry in the rice also for a little while. then add in the chicken stock from the soup according to how much rice you want to cook.
• as for the chilli, blend all the ingredients for the chilli and it is ready to be served.
• after the chicken is cooked, mix light soy sauce, salt and sesame seed sauce together and rub it all over the chicken. that will give the taste that you want.
• finally your hainanese chicken rice is ready to be served.

Thanks and good luck trying my friends.

Recipe 14 - Roasted Black Pepper Chicken

Dear friends this next recipe is called Roasted Black Pepper Chicken. If you love eating kenny rogers black pepper roasted chicken why not try it yourself at home. here is my version of Roasted Black Pepper Chicken.

Ingredients:

1 chicken leg, marinate with light soy sauce and pepper

red onion, 6 cloves blended

garlic 5 cloves blended

spices, cinnamon, cengkih, bunga lawang, pepper (for soup)

ginger, 1 inch

water, 600 ml

sweet soy sauce, 3 tbsp

pepper, 3 tbsp pounded 

Method:

• Firstly cook the red onion, garlic, ginger and spices for soup with oil. then put in the marinated chicken leg. Once the chicken is halfway cooked put in the water. leave it for 30 minutes. This is so you can have the tastes of the ginger, onions and spices in the chicken before you roast it.
• Take out the chicken from the soup and marinate it with the sweet soy sauce and pepper and but it on to a flat pan.
• heat the oven at 220 then put in the chicken. leave it for 20 minutes and flip over the chicken and put it back in. waith for another 15 minutes and your roasted chicken is ready to be served. 

Good luck trying this recipe guys.

Recipe 13 - Caramel Custard

My next recipe is a desert which is called Caramel Custard. It is another favorite of all Malaysians. Nice caramel taste blended with the eggs mixed in milk which makes one of the perfect desert. Here is my version of the caramel custard.

Looks so nice and delicious right? Wanna know how to make it? So here is the recipe.

Ingredients:

5 eggs, 3 whole eggs and 2 egg yolk

UHT Milk, 250 ml

1tsp vanilla essence

sugar 5 spoons for caramel

sugar 5 spoons for custard

Method:

• cook 5 spoons of sugar in a pan, add in 2 spoons of water. mix well and add in another 2 spoons of water. cook you get the desired color which is brownish. transfer the caramel into a baking pan and make sure it covers the whole bottom of the baking pan and leave it to cool and hardens.
• next heat the milk in a pan. don't heat it until bubbly. turn off the heat and put in the eggs and 5 spoons of sugar.
• once it is well mixed, add this ingredient into the baking pan which already has the hard caramel.
• get the steamer ready and put the desert in and let it cook for 1 hour.
• check if the desert is ready and once ready leave it to cool. You can also put it in the refrigerator so it will cool down faster.

Good luck trying guys :)

• add in the vanilla essence.

Recipe 12 - Chicken cooked in Red sauce with potatoes (Ayam masak merah dengan ubi kentang)

hello friends, here is another one of my recipe that you can try out. another very simple recipe which is easy to cook. Here is how it looks like.

Ingredients:

1/2 chicken, cut into 4 pieces mix it with tumeric and a bit of salt

oil 500 ml to fry the chicken

red onion, 7 cloves blended

garlic, 5 cloves blended

ginger, 1 inch blended

chilli paste, 3 tbsp

potatoes, 1 diced and fried 

large onion, 1 sliced

lime juice, 1/2 lime

method:

• heat oil and fry the chicken.
• after chicken is fried, fry the potatoes
• put aside the chicken and the fried potatoes. take out about 350ml of the oil. 
• add in the chilli paste. once oil is separated add in the red onion, garlic and ginger.
• once aroma arises add in the large onion. when the onion is nearly cooked add in the lime juice.
• Finally, you can add in the fried chicken and potatoes.
• Serves well with white rice.

Good luck trying and leave a comment and pictures of the dish also.

Thanks.

Recipe 11 - Beef cooked in Sambal

beef cooked in Sambal is my own recipe and my own way of cooking. here is how my beef cooked in sambal looks like. Looks yummy and tastes yummy too!

Here is the ingredients and method of how to make this dish.

Ingredients:

dried chilli paste,  3 tbsp

red onion, 7 cloves blended

garlic, 5 cloves blended

shrimp paste, 1/2 inch pounded

lime juice, 1/2

sugar, 1 tbsp

meat, 500 gm (sliced and cook in water for 45 minutes)

salt to taste

method:

• heat oil and put in the chilli paste. wait for 1 minute then add in the red onion, garlic, sugar and shrimp paste. once aroma arises and oil has separated add in the meat.
• once the meat is well mixed with the pastes add in salt and the lime juice. 
• once u get the taste that you want, the dish is ready to be served with white rice.

try out friends and tell me how it works out for you.


Thanks for visiting my blog....have fun!

Recipe 10 - Chilli Fried Beef

This recipe is taken from asian mini cookbooks. It tastes pretty good once cooked. So here is their version of the chilli fried beef.

here is my version of the chilli fried beef 

Ingredients:

peanut oil, 3 tbsp

shiitake mushrooms, 10 finely sliced

beef tenderloin, 500 gm finely sliced

oyster sauce, 2 tbsp

sugar, 1 tbsp

fish sauce, 3 tbsp

onion, 1, peeled and sliced in rounds

red and green capsicum, 1/4 each, cut into small cubes

canned bamboo shoots, 140gm sliced

basil leaves, a handful

cornflour (cornstarch) 1 tsp, mixed with 1 tbsp water

spring onion (scallion), 1 finely sliced

paste:

red chillies 4

bird's eye chillies 8

garlic 3 cloves, peeled

method:

•  Pound ingredients for paste together until fine. heat oil in a wok and fry paste until fragrant. add mushrooms and stir fry for 2 minutes.
• Add beef, oyster sauce, sugar, fish sauce and stir fry for another 3 minutes.
• add onions, capsicums, bamboo shoots and basil leaves and mix well. add cornflour mixture and stir fry for a few minutes until gravy is thick.
• dis out and garnish with spring onion. serve immediately.

* An extra method I did is to pre cook d beef in water so that the beef would be softer.

I hope you guys will try the recipe and give me your comments and pictures after you have cooked the dish.

Good luck my friends :)

Recipe 9 - Beef Rendang Negeri Sembilan

Hello my friends, well my 9th recipe is beef rendang Negeri Sembilan. This beef rendang is always cooked at my hometown during Hari Raya Aidilfitri and Hari Raya Aidiladha. Why I call it beef rendang Negeri Sembilan is because that is where my hometown is. Both my parents are from Negeri Sembilan. So anyways here are pictures of my beef rendang Negeri Sembilan.

Beef rendang in the making

Beef rendang Negeri Sembilan

Here is the recipe for your to try out.

Ingredients:

red onions, 7 cloves finely sliced

garlic, 5 cloves finely sliced

ginger, 1 inch finely sliced

special rendang spices (can only get from me, my family's special spices)

chilli paste, 3 tbsp

serai, 2 pcs

tumeric leaf, 1 piece finely sliced

meat, 500 gm diced

salt, to taste

coconut milk, 1/2kg

Method:

• heat oil. Put in the chilli paste, red onions, garlic, ginger, serai and special rendang spices.
• once the oil has separated and the aroma arises add in the meat.
• after meat is fried together until cooked add in the coconut milk, tumeric leaf finely sliced and salt. keep stirring the coconut until the coconut is dried. 
• your beef rendang is ready when the coconut milk starts to dry and darken.
• your beef rendang is now ready to be served. serves well with nasi impit and lemang.

Good luck friends. Hope your rendang works :)

Recipe 8 - Nasi Goreng ala Nurell

My next recipe is Nasi Goreng ala Nurell. sangat senang sekali nak buat ni, especially for those who are in a hurry. I managed to make this in 30 minutes well provided you use the left over rice from last nights dinner :)
Here is how my Nasi Goreng ala Nurell looks like. Don't worry the taste is better than it looks. If I were to enter the Masterchef Malaysia, I would definitely serve it nicely with the necessary garnishing.

Ingredients:

 chicken, 100 gm diced

prawns, 100gm cleaned 

dried shrimps, blended, 2 tbsp

shallots, 5 cloves blended

garlic, 4 cloves blended

long beans, 8 pcs fine chopped into small pieces

chilli paste, 3 tbsp

egg, 1 

1 medium bowl of rice

sweet soy sauce 3 tbsp

salt to taste

Method:

• heat oil and once smoky, put in the chilli paste, dried shrimps, shallots and garlic.
• once the aroma arises, put in the chicken, prawns and long beans.
• when chicken is cooked, put in the egg and mix it with the other ingredients.
• finally put in the bowl of rice. mix well.
• put the sweet sauce once the rice is well mixed with the ingredients.
• then finally put in some salt to taste.
• serve it with bulls eye eggs.

very easy to do right guys? so try it out and tell me how it works out for you. You can also post you dishes that you made if you want to my blog.

Good luck friends.

Recipe 7 - Black Pepper Chicken

Dear Friends. My 7th Recipe is Black Pepper Chicken. This is something that I love to cook and also very easy to make. So here is how it looks like.

This dish is very tasty if u marinate it longer, where as I need to cook it fast so I only marinate it for 15 - 20 minutes only while preparing the other ingredients. So here is how to make Black Pepper Chicken.

Ingredients:

chicken meat, 300 gm diced

shallot, 5 cloves

garlic, 4 cloves

ginger, 1 inch

grounded black pepper, 1 tbsp

oyster sauce, 2 tbsp

sweet soy sauce, 3 tbsp

potatoes, 1 large diced

a pinch of salt

Method:

• Blend the shallot, garlic and ginger together.
• marinate the diced chicken meat with the blended items, grounded black pepper, oyster sauce and sweet sauce for about 30 minutes to 1 hour.
• Heat the oil and wait until you see the smoke coming out then u immediately put in the marinated diced chicken and potatoes. 
• Wait until chicken is cooked. Add salt for taste.

 * for this recipe you can put in as much pepper, sweet soy sauce and oyster sauce as how you would like it to be.

That's all for now, good luck trying friends. Recipe number 8, coming up next :)

Recipe 6 - Beef Spaghetti Nurell style

hello friends, sorry for not updating my blog for-awhile because I have been so busy with weddings and etc. Here is a simple recipe that i would like to share with all of you. It's very simple to make and doesn't take much time to cook. Here is the recipe for Beef Spaghetti Nurell Style.

 My Spaghetti Sauce

Beef Spaghetti Nurell Style

Ingredients:

large onion, 1 clove

garlic, 5 cloves

minced beef,  500gm (marinated in Italian herbs and Oregano)

olive oil, 200 ml

capsicum green and red

spaghetti, cooked in 500ml water

sweet soy sauce, 1 tsp

tomato puree, 1 can

prego original spaghetti sauce, 1 can

button mushrooms cut into half, 1 can

chilli powder (as hot as u want)

cheese (chedder or mozarella)

salt to taste

Method:

• heat olive oil.
• put in the garlic and large onions until the aroma arises.
• once aroma arises, put in the minced beef.
• then put in chilli powder and sweet soy sauce.
• once minced beef is cooked, put in the capsicum followed by tomato puree and prego, mushrooms.
• then finally put salt for taste and cheese.
• once taste as what u like it, ready to be served with the cooked spaghetti.

Good luck trying my friends.

Recipe 5 - Butter Prawn

dear friends. my 5th recipe is a very delicious delicacy that people would usually choose in the menu at a seafood restaurant. Is it your favorite too? Well for your information, I don't usually eat much prawn because of how high it will cause my cholesterol level to increase. This recipe is an acceptation. After tasting so yummy!! Here is my version of the recipe.

Doesn't that just look yummy my friends? Wanna try it? So here is the recipe for you.

Butter Prawn

Ingredients:

300gm shelled prawns

2 eggs lightly beaten

5 tbsp oatmeal

1 stem curry leaves

5 birds eye chillis chopped

3 cloves chopped shallots

2 cloves chopped garlic

quarter cup of chicken stock

3 tbsp of butter

pepper

sugar and salt

• fry prawns for 1 minute. then remove and put aside.
• next reduce oil and put in butter when it melts put in the egg and stir well.
• then followed shallots, garlic, birds eye chilli, chicken stock, curry leaves, pepper, sugar and salt. 
• once aroma arise and curry leaves have wilted, put in the prawn and oatmeal.
• mix well for 5 minutes.
• now it is ready to be served.

enjoy making this my friends. good luck.

Recipe 4 - Ikan Keli Masak Sambal

Hello friends. This here is my next recipe. I am from Negeri Sembilan and this is one of my favorite dish that I love to eat Ikan Keli Masak Sambal. To make this is very simple. Here is how my dish looks like.

Doesn't that look delicious and very tempting that you yourself wanna make one yourself. Well it's very simple. Here is the recipe for you to try.

Ikan Keli Masak Sambal

Ingredients:

Ikan Keli 2 pcs (with tumeric mixed to it for frying)

Shallots 5 finely chopped

Garlic 4 finely chopped

Onions 2 chopped

dried chilli blender

asam jawa 1/4 tsp mix with 1/2tsp water 

300 ml cooking oil

sugar and salt for taste

Method:

• Fry the 2 ikan keli into the 500ml of hot oil. 
• leave 100ml of the oil onto the frying pan and put in the blended dried chilli.
• then put in the chopped shallot and garlic.
• then you put in chopped onion.
• put in the asam jawa, sugar and salt for taste. 
• once everything is done, finally put in the fried ikan keli.
• your ikan keli is ready to be served.

Good luck friends.

Recipe Three - Prawns with Spicy prawn paste

Dear friends. This next recipe I did is called prawns with spicy prawn paste. it has the sweet, sour and spicy taste in it. I made this on 3rd November 2011. Enjoy reading and viewing it.
 

My version of the prawns with spicy prawn paste

I didn't have any kalamansi lime juice so I had to use asam jawa instead. So here is the recipe.

Prawns with spicy prawn paste

Ingredients:

large prawns (shrimps) 500gm

salt 1/4 tsp

sugar 1/4 tsp

cooking oil for deep frying 

sambal belacan 120gm

kaffir-lime leaves 2

anchovy stock granules 1/2 tsp

kalamansi limes 2, juice extracted

Method:

• prepare prawns 1 hour before cooking. trim legs and feelers. season with sugar salt. leave refrigerated for 1 hour.
• heat cooking oil until smoking hot and deep-fry seasoned prawns for 30 seconds. drain well.
• leave 180ml oil in wok and stir-fry sambal belacan for 30 seconds. add prawns, kaffir lime leaves and anchovy stock granules. stir fry for 3 - 5 minutes until prawns are cooked.
• dish out and drizzle with kalamansi lime juice. serve immediately.

Good luck my friends and enjoy.

Recipe Two - Spring Onion Cakes

Dear friends. Here is the 2nd recipe I did on 2nd November 2011. Spring Onion cakes. It looks like kuih cekodok udang and tastes like it a little. Here is how the asian mini cookbooks version looks like.

I didn't really follow the actual measurements of the recipe and just followed my heart. So here is my version of the Spring Onion Cakes.

 my spring onion cakes before it is cooked

my version of spring onion cakes after it is cooked

Here is the recipe for you to try out:

Spring Onion Cakes

Ingredients:

Plain (all-purpose flour) 250gm

Salt 1 tsp

ground white pepper 1/2 tsp

water 125 ml

melted margarine 3 tbsp

sesame oil 1 tbsp

spring onions (scallions) 6, chopped

peanut oil 500ml 

egg 1, beaten

Method: 

• Sift plain flour, salt and pepper into a mixing bowl. make a well in the center and add water. mix well, then knead until dough is sticky.
• add melted margarine and half the sesame oil. knead until dough is smooth.
• roll dough out on a floured work surface into a 0.5cm thick sheet. spread spring onions well over dough and sprinkle with remaining sesame oil. roll dough up tightly, then cut into 0.5cm thick discs. flatten discs slightly using a rolling pin.
• heat peanut oil over medium heat. dip dough discs into beaten egg, then place into oil to deep fry until golden brown. fry in small batches. 
• drain discs well. serve hot.

Good luck friends:)

Recipe One - Thai Money bags

 Hello my friends. Today is the first day for my first recipe. I'm gonna make Thai Money Bag. This recipe I got from Asian Mini cookbooks.

This is how it looks like in the book.

Well actually I wasn't in the mood to start today, but then I had to push myself and to prove to myself that i can do it even during my baddest day. I need to believe that I can finish 100 recipes in 100 days. Tonight i shall post to you the pictures of my version of the Thai money bag. 

Thanks ya'll.

Hello my friends. I managed to do my version of Thai Money Bag (popiah). Well I tastes good when eating it with Thai Chilli Sauce. It wasn't hard to make. So here is my version of Thai Money Bag.

 Thai Money Bag before cooked

My version of Thai Money Bag

Ingedients:
Garlic 4 cloves, peeled and finely chopped
chicken fillet 200 gm, finely diced
oyster sauce 2 tbsp
light soy sauce 1 tsp
ground white pepper 1/2 tsp
sesame oil 1/2 tsp
dried chinise mushrooms 6 soaked to soften, stems discarded and diced
water chestnuts 6 peeled and finely chopped
small prawns (shrimps) 200gm, shelled and deveined
glass noodle 55gm, soaked in cold water to soften, then drained
spring onion (scallions) 2, finely chopped, 10-12, blanched in hot water
cornflour (corn starch) 1 tsp  mixed with 1 tbsp water
spring roll (popiah skin) 20 sheets, each 10x10cm
Thai sweet chilli sauce

method:

• prepare filling. heat 4 tbsp oil in a wok and stir fry garlic until fragrant. add chicken, oyster sauce, soy sauce, pepper and sesame oil. saute until chicken is cooked. add mushrooms, water chestnuts and prawns and cook for 1 minute.
• Add glass noodles and spring onions. mix well. stir in cornflour mixture and cook until sauce is thick. leave to cool.
• place 2 sheets of spring roll skin on work surface. spoon 1 tbsp filling in the center, then bring edges of skin up to enclose filling. secure pouch with a length of blanched spring onion. neaten pouch top with scissors. repeat until ingredients are used up.
• heat oil for deep-frying and fry pouches until golden brown. remove and drain well. serve hot with Thai chilli sauce.

Good luck guys :)