Chocolate Mint cake - adaption -

this is a recipe originated from kak Ummi's kitchen. My children loves this cake much to my suprise i thought kids hate minty flavor but i suppose the combo of mint and chocolate is a palate pleaser.

My verdict:-
its a rather moist cake provided that you do not over beat the batter. fairly easy to make, its a no brainer just follow the instruction to the letter. and you'll be OK. ;) Our family loves this cake so its a keeper. I highly recommend you to try - if youre up to something different ;)

MY adaptation to the recipe:
200g flour
2tsp baking powder
1/2 tsp baking soda
230g butter
180g granulated sugar
3 large eggs
1tsp vanilla essence
21/2tbsp dutch processed coco powder
50ml fresh milk
few drops of green coloring
few drops of peppermint essence/extrat (do not go overly EXCITED with this one or you'll end up having toothpaste flavor cake *L0L*)

preheat oven to 175c. line a 8"x8" cake tin with parchment paper.
sift flour, baking powder and baking soda then mix butter and flour into a paste consistant batter. set aside.
in a different bowl beat eggs with sugar until thick then add in vanilla.
then mix together the flour mixture and the egg mixture. beat until fluffy, the batter will look shiny/glossy at this point.
devide the batter into 2 portions. portin A mix it with coco powder then portion B mix it with peppermint and green coloring - mix well.
then pour the batter alternately onto the center overlapping with each other, this will create the marbeling effect. then tap the pan to let any bubbled out and bake for 45mins or until the cake test done. if the top of the cake browns too fast, cover it with aluminium foil.

NOTE: for the coco powder, its best if you were to dilute it with a table spoon or two of water for easy mixing.

Mini Cheese Shortbread Tart

this is no ordinary tart... its crust is actually made from shortbread cookie recipe which i personally think gives it a rather refreshing taste then the ususal pastry tart crust...although the ingredients is almost the same but its the method of making it makes a lot of difference in taste and texture.
hence i prefer this crust than the later. this just shows how versatile shortbread can be...

if i'm not mistaken, shortbread was scottish in origin and was served exclusively during chrismas, like us serving lemang or ketupat palas for Eid celebration. but nowadays it seems that we can have it all year round in different froms such as this cute miniature tart shells enjoyed as tart.

Although making these tart shells was not THAT eazy particularly bacause of its almost super soft dough (does that make any sense?) anyway you need to pat/dust your hands with some flour while handling the dough other wise it'll be difficult because we need to mold the a little dough into a ball then press into a miniature tart/muffin pan then bake them until just delicately browned.

why i love this crust is because you can make it ahead of time and freeze it.

Here's the recipe:

For Crust :-
1c room temperature butter
55g icing sugar
1tsp vanilla essence
1 1/2c flour - and some extra for handling/molding
30g cornstarch

preheat oven at 175c.
cream butter and sugar then add in vanilla mix well then add in flour and cornstarch. mix until just incorporated. then start molding into the tart tins. when done chill it for a while, this will reduce the puffiness when baking. then bake for about 15-20 mins depending on oven, mine actually took approximately 25mins or just make sure it browns lightly than its done.

TIP: halfway during baking time carefully prick the crust with a bamboo stick if it puffed up then check again in 5 minute or so and repeat if needed.

Cheese Fillings:-
230g cream cheese
350g sweetened condensed milk (susu pekat manis)
juice and zest from 1 lemon
1tsp of vanilla essence

Garnish:
variety of berries - mini strawberries or black berries, blueberries, raspberries all make a beautiful and appertising garnishes.

cream all fillings ingredients until nice thick and fluffed but DO NOT OVER BEAT or it will turn runny. then pipe the fillings into the tart shells and garnish it. let chill for a while before serving. of transfer fillings into a piping bag and let it chill until serving time then pipe it into tart shells,garnish and serve.

easy huh?
ok hope you enjoy this recipe as much as we do...any question feel free to ask.. ;)

happy baking!

Man with heart of stone: the death of a malaysian cosmetic Millionair Sosilawati

i was in my hometown when i heard this news (i had no TV in my hometown) and i was shock and in disbelieve. Sosilawati is a very successful cosmetic businesswoman i feel so deeply for her death because our path did cross sometime ago. the thought that i knew her and knowing that she was brutally murdered (stabbed and burned) just .....i have no words....sigh~

i don't understand how she could have be involved in such 'mess'. but then again nowadays people became more and more daring in committing a crime or crimes all because of money. it was said that she had been conned and killed for a piece of land in pulau pinang. here's the thing, the so called con man was allegedly is a person of a 'Dato'ship with a connection of higher powers which made him a trusted person - i mean this can really happen to anyone with money.

i supposed Sosilawati trusted the dato to be a trustable person since he has a high connection (i know i would too) then she probably realized it too late.

our family had the experience of being conned. it was so beautifully done that we can't even trace it back to them it was horrible...but lucky for us that our 'con people' are not as agressive as these ones...anyway a note of caution to those with some money to spare...becareful with the poeple you are dealing with especially when you are carrying millions of cash around! she should have gone with police as asscort instead of a banker and a lawyer

anyway...Al-Fatihah to all the deceased may the murderes get caught and got what they deserve!

Salam Aidilfitri - Happy Eid - Happy holidays

salam to all my Muslim readers...

i'd like to take this opportunity to wish you all Selamat Hari Raya Aidil Fitri...and i seek forgiveness from the bottom of my heart as sincerely as i possibly am on my probably and possibly rude wirtings, or ramblings or on any other stuff (consciously or not) that might have hurt your feelings etc etc...

To my foreign readers, Eid celebration is a Muslim Holiday that marks the end of Ramadan , the Islamic holy month of fasting. Eid is an Arabic word meaning "festivity", while Fiṭr means "to purify"; and so the holiday symbolizes the purification after completing the fasting month which is after the end of the Islamic month of Ramadan, on the first day of Syawal.

This year for the 1st time we will be celebrating Eid in our hometown - Kelantan. while i was packing it struck me that Ramadan is actually coming to an end and i suddenly feels sad. why you might ask, its because Ramadan is a beautiful month filled with opportunity to 'purify' oneself towards Allah SAW. Ramadan is special because its the only month where everything (reward/pahala) is doubled and the 'arms of forgiveness and blessings' has widen. so as Muslims we should grab the opportunity to repent and seek for forgiveness and have blessings in life...

thinking about it and the fact that Ramadan is ending i feel so so lost? coz God knows that i have sinned...for i may have choose the wrong things in life, indulge more than i should and i may have made regretful mistakes...although for all the wrongs i've made and done i have regretted long since but the fact of the matter is that you don't know if your repent/forgiveness is ultimately forgiven...

the month of Ramadan have given me peace and time to reflect myself and i find myself lacking and incomplete...so to speak...which lead me to have this resolution to self betterment...

1. i want to be a better - the best daughter to my parents
2. i want to be a better - the best daughter in law
3. i want to be my very best as a wife
4. i want to be a more loving and compessionate mother
5. i want to be a better friend and relative
   
6. i want to be a better sister to my siblings
7. and most of all i want to be a better Muslim.

i don't know if i can achieve the above aim but i will try...because its not as easy for we are only human, human that may be tempted with greed, envy, comtemp etc...that will be the obsticle on achieving the above.

speaking of envy and i think most of us would probably feel the same...if i were to compare what i have with other people nothing seem enough, and nothing seem fair...i envy but abah and mama and hubby always tells me to count my blessing and be more greatful on what we actually have rather than what we don't have or can't have...and when ever i feel that way now i will start counting my blessings...because nobody is perfect, nobody has everything, and can have anything in life... NOBODY!.. when i start reflecting i truly am greatful and blessed even with all of the imperfections that i may have and it made me happy and have that inner peace. for that Alhamdulillah. Alhamdulillah to all the blessings in life...

Ramadan, i shall miss you hope to see you again next year insyaAllah.

Happy Eid-ul Fitri Everybody!

Fabulous Cat Cat Cookies: Cookies For Sale!

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Ultimate Chunky Chocolate Chip Cookies
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Jammy Melting Moments
Melting moments with a touch of gorgeous homemade strawberry jam is heavenly buttery with a hint of sweet and tartiness from the jam that melts in your mouth after you crunch on the crispiness.

black cocoa cookies
a concoction of luxurious dark chocolate, super healthy oats, jammed packed dark brown sugar and a touch of white chocolate button all mixed in one, the result = a sinfully healthy cookie!

Oatmeal cookies
A Light and Crunchy Oatmeal cookies topped with rainbow sprinkles.

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Soft&Chewy Choc Chip Cookies if you like subway cookie, you'll like this one better!

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Rempah Ratus : Spice up your cooking!

Salam and hello,
first of all i would like to wish all my fellow muslim readers "happy fasting". this time around i'm having a rather challenging fasting days...*sighh~* because i now have no maid to help me with house chores and cooking...so as you might have guess thats the reason that you haven't seen me uploading my cooking/baking ever so often...well.. not that because i don't cook at all its just that i'm tired, i supposed too tired to find a nice light for the food and snap it (mm what a waste). to some people doing house chores is EASY and can be done in a blink, but to me with 2 hyper active children the chores seems to be never ending its a miracle that i could even have a 'ME' time or a nice nap in the afternoon....*long sighhhh~* between cooking and cleaning i have to crack my brain in designing headbands, sewing and crafting and then sell them...and also sewing some beads embroidery (although i only take a couple of request but i'm worried if i couldn't finish it in time for eid).

anyhow...in this entry i'd like to simply write about spices. i know some of you are wondering about some of the spices we asian use, so this entry is dedicated to those who is in ignorance of the splendour of spices.... =p

Coriander / ketumbar

we all know coriander leaves but some of us are unfamiliar with coriander seeds. above is a picture of the herb and its seeds. coriander seed is a common spice we used in curry, spiced fried chicken, grilled fish ox tail soups and chicken soups. the aroma is rather spicy hot, it gives body to a bland dish (esp, asian dish)

Fennel / Jintan

this is one aromatic spice shaped like paddy seeds. for us, there are 2 types of fennel; sweet fennel and white fennel. the above is probably the white fennel, white fennel is larger in size and it also have a stronger aroma than sweet fennel. mainly used in curry, kurma, rendang (asian spiced stew) and i personally like to use this aromatic spice on my roasted chicken.

Fenugreek / Halba

this spice is used in cooking rice eg. nasi dagang and sometime in nasi lemak, fish curry. i rarely use this spice so thats all i know (sorry)

Green Cardamon / Buah Pelaga

Apart from using in cooking the Arabs and Indian like to spice their tea or coffee with this.
this is one of the spice used in curry making.

Star Anise / Bunga Lawang
it is shapes like a star hence the name...and has a strong aroma, it'll spice kick your curry and have that aromatic umph.

Mustard Seeds / Biji Sawi

i think there's black and white mustard seeds but the most common one in Asia is the black mustard seed. this tiny seed is used in stir fried veges, fish curry, acar (pickeled vege), asam pedas...

Cinnamon / kayu Manis

Everybody knows cinnamon. i think its one of the most versatile spice, it can be used in savory dish, desserts (Apple pie, cinnamon rolls, sticky buns) and even drinks. it has a sweet and a hint of spicy aroma.

Tumeric / Kunyit

used in curry, gulai (curry made without curry powder), fried chicken and fish, stirfried seafood and beef.it has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger. we also use its leaf for grilling fish also in gulai as it adds aroma to the dish.

Galangal / lengkuas / laos

Galangal is a root of a ginger family plant, it looks almost like ginger only it is harder and more fiberous, slicing it requires a sharp knife. the taste? oh its totaly nothing like ginger, it has a citrusy, piney, earthy aroma, with hints of cedar and soap (saponins) in the flavor; its flavor is a complement to its relative ginger, but galangal has little of the peppery heat that raw ginger has.

Kaffir Lime Leaf / Daun Limau Purut

A very aromatic citrus fragrant, distinctively shaped "double" leaves. used in Tom Yam soup, gulai, sambal, sayur asam...

Indonesian Bay leaf / Daun Salam

Used in Nusantara cookery. Especially great for meat, veges, soups, even rice.

I can't think of anymore spice for me to put here....hmmm....i hope that this is sufficient enough as reference. Also i'd like to informe that all pictures here are not mine, i've 'borrowed' it from several sites and i sincerely hope that the owners don't mind, as i'm using it as 'educational' purpose but if you are unhappy with it, i'll be happy to delete the pictures.

DIY: Planting Your Herbs...

for today post, i thought of writing about planting your own herb ...i've got a reader who is keen on planting her very own herb garden but can't seem to get it grow.

so here's some tips (esp. for those living in Malaysia) on planting your herbs. this tips mostly works on all types of plants/herbs

i got mine a baby rosemarry plant initially bought at coldstorage for i think a mere RM5.90 if i'm not mistaken.i also bought my parsely and basil there..you could probably find some in a nursary, as most of them have at least 5-8 types of herbs that you can purchase.

i suppose buying a baby plant makes things easier (long wait for a bud growing from the seeds can be a bit depressing for me). the tricky part is when you transfer from its original pot.

the tip is that you should be careful not to break its original soil when you try to get it out from the pot. so be gentle.

then wet the rosmarry soil gently keeping in mind not to break the soil. then prepare the bigger pot, fill in the soil half way then wet the soil. make a hole or a space for the plant/rosemarry with its original soil to put in then cover it with soil up to the brim then wet the soil again.

plant like Rosemarry, dill, mint can grow from its stem (batang) so you can cut and plant it again. alot simpler than from its seeds. ;)

for successfully growing rosemary are: Sun, Good Drainage and Good Air Circulation. (well for most plants too excep for thyme, thyme loves cool places)

water it once or twice a day depending on the heat of that day.


For Successful planting:

YOU NEED:

a GOOD pot thats - have large surface and deep, not shallow. plant like mint loves a large surface area for it to grow.

Check your SOIL once in 2 weeks - making sure that the plant's root is not cluttering, meaning that the plant's root should have room to grow if not you need a new pot - bigger and deeper ones.

after a month or two, if your plant seem to be NOT growing, unhappy, again check its roots, if its cluttering, then time to change the pot. and you could trim off the excessive roots with a SHARP knife or scissors.

organic fertelizers works wonders for herbs.

Choosing SOIL - use the mixed partly fertalized soil. it works best for me. plus you don't have to worry about fertalizer for a month.


ahhh~ tip for basil,

this is how basil flower looks like

when it grows, it'll have flowers, and lots of it! you would need to pay more attention to it. the flowers tend to cause the flowered part of the branch to die so you would need to snip it out before it completely matures (turn brown). plus its making the leaves less aromatic and flavorful...somehow...so you don't want that.

Thyme:

this is a fussy plant for us in Malaysia as it loves cool place with a little sunlight. it also loves water. the roots grows very fast and you'll need to check on it frequently.

hmmm...anything else i've missed out?...*paused & pondering* nvm i'll get back when i remember something ^_^

so cilantro hope this will help you start your garden. Thank you for reading.