Chicken pie (Pie Maker)

T.H.E R.A.M.B.L.I.N.G.S

The first question that came across my mind when I started typing this entry is.... will I finish the entry till it is published or will I stop halfway and left it just as it is! Hmmmm..... I think, today I will try to make sure there is a new entry in my blog! Aja aja fighting mama!!!

Anyway, is there anyone out there who has a Kenwood Major dough hook and no longer need them? If so, kindly contact MULAN. Thank you...

T.H.E R.E.C.I.P.E

CHICKEN PIE (with Pie Maker)
Posted by MamaFaMi

Ingredients :

Topping :

I used readymade puff pastry KAWAN brand

Crust for the base :

455g flour
2 teaspoons baking powder
227g margarine
1 egg ~ slightly beaten
6 - 8 tablespoons water (from the fridge)

Method :

1. Sift flour and baking powder in a bowl.
2. Rub in margarine to form bread crumbs.
3. Add in egg and mix well.
4. Pour in the cold water bit by bit till a soft and smooth dough is formed.
5. Keep in the fridge while you prepare the filling.

Filling :
Adapted from : Makcik Kantin

cooking oil
1 Holland onion - diced
3 piece chicken fillet - cut to small cubes
1 sachet mushroom soup powder (I used Campbell)
300 gm mixed vegetable
button mushrooms - sliced
enough water
salt
black pepper crushed

Method :

- Heat oil in a pan and saute diced onions till soft.
- Add chicken, stir to break the lumps and cook till all the chicken turns white.
- Add in a sachet of mushroom soup powder. Stir.
- Add in the mixed vegetable and sliced button mushroom.
- Add enough water. Season with salt and black pepper.
- Cook at slow fire till done.

To assemble :

1. Roll the dough for the base.. about 1/2 cm thick. Cut using the dough cutter attached with the pie maker.
2. Place the small piece onto the base of the pie maker.
3. Spoon enough filling into the middle.
4. Cut the puff pastry using the pie cutter and place on top.
5. Bake for 8 minutes. Enjoy!

My Pie Maker. Thank you to Hir Yanti, my sister's friend for making it possible for me to own this dream machine! Hehehe....

Have a nice day!

Chicken Pie

CHICKEN PIE
Posted by MamaFaMi

Ingredients :
Crust :

455g flour
2 teaspoons baking powder
227g margarine
1 egg ~ slightly beaten
6 - 8 tablespoons water (from the fridge)

Method :

1. Sift flour and baking powder in a bowl.

2. Rub in margarine to form bread crumbs.

3. Add in egg and mix well.

4. Pour in the cold water bit by bit till a soft and smooth dough is formed.

5. Divide the dough into 2 portion, one portion slightly more.

6. Roll thin the big portion and place at the bottom of the casserole.

7. Pour the filling, and arrange the boiled carrots, potatoes and eggs.

8. Roll thin the other portion of the crust and cover the filling. Decorate as you wish.

9. Brush with egg yolk on top and bake in a pre-heated oven at 200 C till golden brown.

Filling :

1 carrot ~ cleaned and diced
2 medium potatoes ~ cleaned and cubed
5 button mushrooms ~ sliced
2 eggs ~ boiled
1/2 Onion ~ sliced
2 garlic ~ minced
1/2 inch ginger ~ minced
Chicken fillets ~ diced
enough water
1/2 Chicken cube
black pepper ~ crushed
1 tablespoon soya sauce
Corn flour mixed with a bit of water ~ to thicken the gravy
Egg yolk ~ to brush on top
Oil for cooking

Method :

1. Boil carrots and potatoes with a bit of salt till tender.

2. Heat oil in a wok. Saute the garlic, ginger and onion till fragrant.

3. Add in the chicken chunks and enough water. The amount of water depends on how much gravy you prefer. Add chicken cube.

4. Once boiling, add in black pepper, salt and soya sauce for color.

5. Before removing from heat, pour in the cornflour mixture to thicken the gravy.

Have a nice day!

Cream Puffs

T.H.E R.A.M.B.L.I.N.G.S

Hubby was on leave yesterday. We had things to settle. We thought we had only one thing to settle but it turned out, we managed to settle quite a lot. So it was a very rewarding day yesterday, alhamdulillah. Among them, I managed to register my daughter in the MOHE system. That was very challenging to me because being a first timer, I was totally lost. But then being me, I would find ways and means to get it done. Only thing I had to bear is the tense. Once that was done yesterday night, I felt like a huge boulder was lifted off of my shoulders. What a relief! And when hubby asked me to join him for tea at the kedai mamak, I gladly tagged along! I had teh tarik kurang manis and thosei! Lovely!

T.H.E R.E.C.I.P.E

For today's recipe, I will post the Cream Puff recipe which I've tried from Allrecipes. I've adjusted slightly the recipe recommended by Sharifah Aliyyah Albukhary, but didn't really jot them down. Perhaps, I will have to try baking them again soon, insyaAllah. Thank you again Aliya for digging the good recipes and sharing it with others.

CREAM PUFFS
Original source : Shellie Wendel of Allrecipes
Posted by : MamaFaMi

Ingredients :

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Method :

1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2.Preheat oven to 425 degrees F (220 degrees C).

3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Note :

When I tried this recipe, I had piped the whipping cream as the filling. I had not tried Shellie's filling recipe.

Have a nice day!

Blackpepper Chicken Puff

T.H.E R.A.M.B.L.I.N.G.S

Yesterday evening, while chatting online with Mat Gebu, I had told him how lazy I was feeling that time. And yet, the tummy is feeling hungry but was just too lazy to go downstairs to eat! That was almost 3. And guess what, I wasn't alone. He too felt the same. At the same time, we chatted about food. What if we cook this, bake that, so on so forth!

Finally at 3.30 pm, I made my way to the kitchen. Struck by I don't know what, suddenly I transformed into someone totally opposite from the person I was an hour ago! muahahaha...dah macam citer Transformers la pulak bunyinya... I started doing one thing after another. And one of the product, produced after the transformation is this Blackpepper chicken Puff.

T.H.E R.E.C.I.P.E

I've posted this recipe before but since Sae had asked for it, after tasting the few pieces that I had sent her, so I'll just re-post the recipe again today. It's more like to show off the special gadget rather than the recipe! Hahaha... Don't ask me where did I buy the gadget from because it was gift from my dearest friend, Mat Gebu when I went to his place during Eid. Thank you so much Mat for the gift. I trully loved it...

BLACKPEPPER CHICKEN PUFF's FILLING
Source : Sis Norzalinda Mohamed

Ingredients :

1 Holland onion ~ diced
3 medium potato ~ cleaned and diced
Minced chicken
White pepper
Black pepper
Salt to taste
Spring onions ~ chopped
Oil for cooking

Method :

1. Boil the diced potato with a bit of salt till slightly soft. Set aside.
2. Heat a bit of oil in a wok and add in onion. Fry till soft.
3. Add in the minced chicken and mix well. Let the minced chicken slightly cooked then add in the potato.
4. Add in white pepper, black pepper and salt. Stir to mix.
5. Once meat is cooked, just before removing from heat, sprinkle some spring onions.

Note :
1. For the pastry, I had used the readymade puff pastry, Kawan Brand.
2. To produce the 'net' pattern, I had used this gadget.

INTI AYAM LADA HITAM

Bahan-bahannya :
1 biji bawang Holland ~ didadu kecil
3 biji kentang sederhana ~ dikupas dan didadu
Isi ayam cincang
Lada putih
Lada hitam
Garam secukup rasa
Daun bawang ~ dihiris
Minyak untuk menumis

Kaedah penyediaan :
1. Rebus kentang yang didadu hingga hampir lembut. Ketepikan.
2. Panaskan minyak di dalam kuali dan masukkan bawang.
3. Bila bawang telah layu, masukkan ayam cincang dan kacau rata. Biarkan ayam hingga hampir masak, baru dimasukkan kentang yang telah direbus tadi, bersama dengan air rebusan..
4. Masukkan lada putih, lada hitam dan garam secukupnya. Kacau rata.
5. Sebelum memadamkan api, masukkan daun bawang.

Nota :
1. Untuk pastrinya, mama gunakan puff pastry jenama Kawan (di dalam plastik putih)

Have a nice and safe weekend everbody!

Blueberry Cheese Tart (Am-Flora)

T.H.E R.A.M.B.L.I.N.G.S

Yesterday, I had visitors, the three lovely ladies from three popular food blogs. They were Ummi Kuantan, Jun Yummilicious and Maz. Ummi and Jun arrived at Maz's house around 11 am and I only joined them there about noon, when I'm done with the house chores. After a few good hours of chatting, we headed to my little humble hut and the chatting continues till about 5 pm. Our mouths had a good excercise from all the chattings and munchings. I had served them fried macaroni (I didn't snap any photo of these), Tuna Mayo Puffs, Assorted Buns with chocolate and red bean paste filling and some Blueberry Cheese Tarts for tea.

Thank you ladies for coming. I hope you had enjoyed your time at my place as much as I had enjoyed having all of you here.

T.H.E R.E.C.I.P.E

I had always envy people who managed to bake lovely looking Blueberry Cheesetarts. Those that I had baked before, didn't come out nice in terms of look but taste wise, I am happy with what I've done. So, giving the chance to prepare some desserts for my visitors, I had braved myself to once again attempt baking these Blueberry Cheesetarts and I think, I can be proud of myself as my tarts look quite alright to me. This time, I had used Am-Flora's filling recipe. Am, allow me to copy and paste your whole recipe for the Blueberry Cheese Tarts to be shared with my fellow visitors. Thank you for sharing this lovely recipe with all of us. Now I think, I have to work on the artistic finishing on top of the filling as mine looks quite ugly!!! Huwaaaaa.....

BLUEBERRY CHEESE TART
Source : Azila via Am (Flora Heights)

For the pastry

1 egg
100g butter
75g icing sugar
200g flour

Method

1. Cream butter and sugar. Add in egg. Mix well.
2. Add in flour and mix till a soft dough is formed.
3. Take a bit of dough and place it into the tart mould and press the dough to follow the shape of the mould. Prick the bottom of the dough with a fork
4. Bake in a preheated oven at 160 C for 20 minutes. Temperature and baking time may differ.

For the Filling

250g Philadelpia Cream Cheese
60g butter
60g icing sugar
1 egg

Method

Cream all the ingredients for the filling till smooth.

To assemble :
1. Spoon a bit of Blueberry Filling into the prepared shells.
2. Top it with enough filling.
3. Sketch a little design on top of the filling. (For the sketches, mix a bit of cream cheese with a bit of blueberry coloring). But I used chocolate emulco.
4. Bake in a preheated oven at 160 C for just 5 minutes,
5. Remove from heat and ready to serve.

Have a nice day! Take care!

Chicken Pie

T.H.E R.A.M.B.L.I.N.G.S

Saturday, the day that I said I am going on a cookie rally, only started baking in the evening. Why? I had to tag along with hubby to settle quite a number of things outside. Hubby sent his car to the garage to get his SRS thingy checked as the indicator lights kept showing and he's not happy with that. I had to follow him in my own car. So, two trips to the garage. Then we went to settle a few more things at a few other places. It was tiring, but am really glad, we managed to settle everything so smoothly. Alhamdulillah.

Sunday, really had my cookie rally as early as after Sehri. Had to ask mom's help (which actually what she's been waiting for because all these while I don't actually allow her to help me around. I prefer to do all my chores by myself) to arrange the baked cookies into the bottles. Thanks mak for speeding up my job. So in two days time, I managed to bake roughly 6 bottles of London Almond, 3 bottles of Tapak Kuda cookies, 2 bottles of Biskut Kelapa and 3 bottles of pineapple tarts. There are some balance as well, not enough to fill one bottle full. Will fill them up soon, insyaAllah...

And today... I am going on my cookie rally again. Hope to bake as much as possible... wish me luck!

T.H.E R.E.C.I.P.E

CHICKEN PIE
Adapted from : Makcik Kantin

Ingredients :

Filling :

1 packet chicken fillet - chopped
1 sachet mushroom soup powder (I used Vono)
300 gm mixed vegetable
300 gm onions, diced
2 tablespoonful of butter
2 tablespoon plain flour mix with 1/2 cup water
salt
black pepper crushed

Method :

- Heat butter in a pan & saute diced onions till soft.
- Add chicken, stir to break the lumps and cook till all the chicken turns white.
- Add in a sachet of mushroom soup powder. Stir.
- Add in the mixed vegetable.
- Add enough water. Season with salt and black pepper.
- Add in flour that has been mixed with water. This is to thicken the filling.
- Cook at slow fire.

Cut the small readymade puff (I used the small Kawan readymade puff) into 4 equal size.. Spoon enough filling in the middle, cover the top with another piece of pastry. Make 3 slits in the middle of the puffs with a sharp knife, Brush the top with some egg yolk.

Bake @ 160 deg C for about 25 mins or until done. Preferably, using fan oven for a flaky puff crust.

Have a nice day!

Pepper Filling

Had enough of my Chiffon huh? Well, let's take a break then, though in a week's time, I had baked 5 different flavoured chiffons! Meanwhile, let's settle with this.....

Monday, 21st June, 2010 is the first day of school after the long school holidays in Malaysia. 2 weeks to be precise. I bet, not only the kids dread this day, but the parents too. We'll be able to hear the 'tarzan' of the house waking up the kids and rushing them to get ready for school. Unless you have kids that are matured enough to do all those things without being told and 'directed'. How many lucky parents out there doesn't have to become Tarzan every morning, please put up your hands? I, for sure, is one of them who will put my hands down! Hahaha....

Anyway, this morning, on our way to school, the road was pretty empty. Many shops were still closed. And not many cars were parked in front of the shops. Besides that, it was foggy this morning. I asked Syahmi,"Adik, are you sure school re-opens today? Are you sure today is Monday and not Sunday? And are you sure we are not in Malawi?". Syahmi just answered,"Yes ma, school re-opens today because today is Monday. And no... we are not in Malawi, we are in Malaysia!!!" Huhuuhuhu....

Let's leave mama to dream on and move on to the recipe to share. I came across this lovely looking dessert at CMG Sedenak Delights ....muahahaha... sesukakkk haaaati je bagi nama kat 'rumah' orang! Ampun Mat... ya ampun..... Anyway, I only cilok'ed his lovely idea of assembling the puff pastry. For the filling, I had used the Pepper Filling, recipe courtesy of my dearest Sis Lynne. Thank you for sharing it with me and allow me to share it with others.

PEPPER FILLING
Ingredients :

Onion ~ diced
Potato ~ cleaned and diced
Minced meat/chicken
White pepper
Black pepper
Salt
Spring onions
Oil for cooking

Method :

1. Heat a bit of oil in a wok and add in onion and potato. Fry till potato softened.
2. Add in the minced meat / chicken and mix well.
3. Add in white pepper, black pepper and salt. Stir to mix.
4. Once meat is cooked, just before removing from heat, sprinkle some spring onions.

To assemble, please refer to the step by step photo below.

To answer Deliah's question, I baked the puffs in a fan oven at 160 C for 25 minutes. This is the pastry puff that I had used.

Made the puffs and this Fried Kue Tiau to serve Syahmi's tuition teacher. Well enjoyed... by me especially... hahahaha....

Have a nice day everyone!

Savory Tartlets

My schedule had been pretty hectic for the past 2 weeks. That explains the lack of updates in this blog. At times, I have to steal some time to check my mails and at the same time, clicked on my blog just to see if it needs my urgent attention.... hihii... just to make it sound important, but the truth is, there's nothing much! Hahaha....

We came back from our holiday in Malacca last Wednesday. Hubby was on leave for the whole week. I'm loving it! If only he does not have to go to work, it'll be just great! Why? Because whenever he's around, I will be his faithful companion. Everywhere he goes, he'll ask me to go with him which I will obediently gedik-ally follow. Though at times, I am drained out towards the end of the day, but I just love it. Forget the tongkang pecah house for a moment and cheerish the makan angin time!

Last Saturday night we went to Big Plate, Shah Alam for dinner. Just to give the kids a treat, especially Fatin before she goes back to her hostel. This time, I ordered just the Kiddy's Meal. Why? I told hubby, let me have a small portion of my main course, so that I can 'help' them to finish up their leftovers, mainly vegetables! I just love the vegies! But when my fish and chips plate came, supposedly a small one, for kids that is, I was shocked to see the size! I told hubby, if this is the size for a kid, I am very sure the kid is an obes kid! Hahahaha.... Since I didn't expect my 'kiddy's meal' is of that size, I ordered Mushroom soup as well. Wow... they served the mushroom soup like how I had served mine before, in a dug up bread! Only thing, they didn't cheat. They actually served the soup in the bread where else I served the soup in a plastic container, then hid it inside the bread! Hahaha... I love the mushroom soup and also my BIG glass of watermelon juice! Yummyyyyy!!!! But honestly, this time round, we love the food served.....

Enough said, now let's move on to the recipe to share. I had made these savory tartlets for the first time, to fulfill Sal's order. Thanks to Ana for being my talian hayat. And thanks Sal for your continuous support and trust though at times, whatever I said I am able to do, turned the other way round... that will be revealed in my upcoming entry... stay tuned!

UNSWEETEND CRUST PASTRY

Ingredients :

240 g all purpose flour
45 ml cool water
150 g cold butter - diced
pinch of salt

Method :

1. Mix flour and salt.
2. Rub in the flour and butter to become breadcrumbs
3. Add in cool water and fold till well mix and turn to dough. Set aside for 15 minutes.
4. Press the dough into tart mould. Poke the base with fork.
5. Bake till done. Keep in airtight container and they will last longer.

MACKEREL FILLING

Ingredients :

1 big can of mackerel sardine - drained and crushed
1/2 big onion - diced or chopped
1/2 inch ginger - finely chopped
enough mayonnaise

sliced red chillies and chopped spring onion for garnishing

Method :

1. Mix crushed mackerel, onion and ginger in a heated pan untill the water dessolved.
2. Set aside to cool.
3. Mix well with mayonnaise before place them into tart shell.
4. Garnish with sliced red chillie and chopped spring onion.

Cheese Tart Filling (Mak Lang Azie)

Q : Where is MamaFaMi? Why hasn't she update her blog? Is she busy downloading movies?
A : Yes and No
Q : What's the yes?
A : Yes to downloading movies
Q : And the no?
A : No...MamaFaMi is not downloading the movies but AyahFaMi is.
Q : Why can't you update the blog when he is downloading movies?
A : Because he is using MY laptop to do it!

We have quite a few laptops in the house plus a pc in Syahmi's room, but I guess, MY laptop is the chosen one! Hubby is downloading the movies from my laptop and being a 'chicken' me, I dare not mess around when he's downloading stuffs. Scared I'll accidently click the wrong thing and get into hot water! Anyway, today, I just have to brave myself and mess around just a little bit. I'll just stick to my 'slow lane' and not move anywhere beyond the line.... hahaha....insyaAllah I'll be safe!

Besides my laptop being hijacked by hubby, I was busy with visitors last weekend. Jun and MazBahrain dropped by my humble hut and we had a swell time together. First time meeting them but we chat like we've known each other ever since! From my place we went to Lea Oven and then to Maz's house. Thank you for the lovely time lovely ladies. Hope we'll meet up soon and create more havoc! Hahahaha..... That night hubby's niece and her hubby slept over at our place.

On Sunday, woke up early in the morning to prepare breakfast as the visitors had to leave early for a seminar in Klang. And hubby went for his weekend golfing. Thought of taking a short nap, to recover the lack of sleep the previous night but then, the mind was thinking of the list of errands to be done, and that's it, off to work work and work. At 3pm, our friend from Teluk Intan dropped by and when they left, continued with the house chores, went out with hubby and towards the night, I am all gone!!!

Opps...it's past 11.30am. I need to get cooking now. Let me just post the recipe to share. It'll be this cheesetarts that I had served to Jun and Maz when they came to my place last Saturday. Thanks to Mak Lang for sharing the lovely recipe with us.

CHEESE TARTS

Ingredients :

Tart casings/shells (recipe can be found here)

250g Philadelphia cream cheese
60g sugar
20g butter
1 egg
2 - 3 tablespoons whip cream
1 - 2 tablespoons sunquick

Filling of your choice : Mango, Strawberry and Blueberry

Method :

1. Cream the Philadelphia cream cheese, sugar, butter and egg together.
2. Add in whip cream and sunquick and continue beating till smooth.
2. Arrange the tart casings on a tray.
3. Pipe a bit of cream onto the casings. Put a bit of filling on top and cover it with more cream mixture.
4. Put a tiny bit of filling on top of the cream and using a toothpick, just sketch on the filling to create lovely design.
5. Bake in a preheated oven at 180 for 10 - 13 minutes.

Just to share with all of you, these were what Jun had brought along.... simply yummilicious!

Cake Layer Danish

What I did the past few days.....

Friday : Went dating with my little handsome boyfriend named Syahmi. We watched Harry Potter.
Saturday : Went back to Malacca for a day trip, just to visit hubby's cousin who just had an operation. On the way to Malacca, Syahmi fell ill. Took him to the family doctor and was diagnosed with virus infection.
Sunday : Went to hubby's relative's daughter's wedding at Denai Alam. Went to visit my princess at her hostel.
Monday :....about to find out.... hahaha.....

Recipe to share will be this Cake Layer Danish which happens to be my mother's favourite. Unfortunately, when I tried out this recipe, she was not around. She went back to Malacca with Mak Chu and Pak Chu. No worries mom, will bake this again when you're around.

CAKE LAYER DANISH
Source : DIY Home Bread by Chef Khoo See Yew

Ingredients for CAKE :

(A)
2 nos eggs
50g castor sugar
5g ovallette

(B)
55g multi purpose flour
1/2 teaspoon baking powder

(C)
20g water
1/4 teaspoon pandan essence
30g melted butter

Method :

1. Whisk A till fluffy. Add in B. Continue whisking till light and fluffy.
2. Add in water and melted butter.
3. Pour onto (11" x 11") greased baking tray (or lined with greaseproof paper).
4. Bake in a preheated oven at 180 for 15 minutes.


Ingredients for PASTRY

*175g high protein flour
*75g medium protein flour
7.5g milk powder
1/4 teaspoon bread improver
30g sugar
1/4 teaspoon salt
25g egg
100g cold water
7.5g instant yeast
25g butter
125g pastry margarine/croissant butter (divide into 3 portions)
(* Note : I just used multi purpose flour)

Method (using bread maker):

1. Pour the cold water into the Bread Maker pan.
2. Add the flour, milk powder, bread improver, sugar, salt, egg and instant yeast.
3. Set the setting to BASIC DOUGH and let the BM does it's job. After 5 minutes or after the ingredients are well incorporated, add in butter and continue kneading until a soft and smooth dough is formed. Leave for at least 30 minutes.
4. Roll the dough flat, about 1 cm into rectangle shape. Spread 1 portion of pastry margarine onto 2/3 of the pastry, leaving a border.
5. Fold the bottom third of the pastry over the middle third and the top third over that.
6. Chill the pastry for 30 minutes and repeat steps 4 and 5 twice.

(Note : InsyaAllah if I ever bake this recipe again, I will try to snap the step by step photos. Meanwhile, just to get a clearer view of the steps, please visit my Croissants entry )

FILLING

Red bean paste

Method : CAKE BREAD

1. Cut cake into 4 pieces. Each (5"x5"). Spread a layer of red bean paste on top. Arrange alternately.
2. Roll the dough into (35 x 20)cm, brush with butter, wrap in cake layers. Slash pattern.
3. Leave to prove double in size. Brush egg wash. Sprinkle almond nibes.
4. Bake in a preheated oven at 180 C for 25 to 30 minutes or till golden brown.

Have a nice day,

Egg Tart

Salaams to everyone....

Yes... yes I know.... I have been missing in action again, haven't I? Just posting the photos and the recipes without any stories, be it interesting or boring... hahaha.... Well, take this as an excuse or good reason or whatever, but here is what I have to say...

There are times in my life when I feel like doing absolutely nothing! If only it's possible, I just want to stare at the big blue sky and let my mind be free. But that is totally not possible as I have responsibilities to carry out. So when the mood is down, it's almost impossible for me to write something. How can I write something when I can't even think straight?!! Huhuu.... dah bunyi macam orang mereng la pulak....hahahaha.... But alhamdulillah that didn't last long. Just A COUPLE OF DAYS..... huhuhu... a horrible couple of days! And while bloghopping, I came across one blog who's owner was having the exact same thing as what I was feeling at that moment.... that came as a relief to me as I know now that I am normal! Hahahaha.....

This week, I was so into Akim AF7's two video clips, I'm Yours and Larut. Both video clips can be viewed at my other blog. I even downloaded those two songs into my laptop and also into my MP3. Gosh I just love his voice, his gestures, his showmanship, his new look, his romantic-ness, his... oh me oh my, I can go on forever...... In short... I adore Akim....

AFUNDI AKIM, come on everyone....

Mesti penyokong 4 pelajar yang lain marah kat ma ni... hahahaa... I do hope if he can't be the Juara (but I wish so much that he will be! Amin!) , at least he will be in a good place. From my point of view (not being bias but reality), Akim has transformed a lot, from so many aspects. All the best Akim!!!





Recipe to share today is this Egg Tart.




Made the pastry from Mr Alex Goh's recipe and the filling recipe is from Kak Liza . Thank you to both of you for the wonderful combination. Speaking of Kak Liza, she'll be at Mid Valley this Sunday, 17th May, 2009 for a cooking demo in conjunction of the launching of her books. Will try to be there for you kak, insyaAllah...

CUSTARD (filling)

1 cup evaporated milk
4 eggs
1 cup sugar
1 cup tap water
1 tablespoon custard powder
1/2 teaspoon vanilla essence
a bit of yellow coloring

Method :

1. Mix well all the ingredients
2. Pour into the 1/2 cooked tart




Have a safe weekend ahead... take care...

Sardine Roll

SARDINE ROLL
Source : Kak Teh

PASTRY

250 gm cold butter
500 gm flour
A pinch of salt
Chilled water from the refrigerator

Method :

1. Rub butter and flour with a pinch of salt till it resembles breadcrumbs.
2. Add in chilled water until a soft dough is formed.
3. Cover the dough with cling flim and keep in the refrigerator while you prepare the filling.

FILLING

1 can of sardine in tomato sauce
! onion ~ diced
Red chillie ~ diced
Lemon/Calamansi juice
Salt to taste

Method :

1. Mashed the sardines and mix with the diced ingredients.
2. Add in a bit of tomato sauce if you find it too dry.
3. Squeeze some calamansi juice.

TO PREPARE THE ROLL

1. Place a portion of the dough in between two plastic sheets.
2. Roll the dough thinly.
3. Cut to small squares.
4. Place the filling in the middle.
5. Roll it and arrange on the baking tray.
6. Egg wash the rolls.
7. Bake in a preheated oven at 170C for 4o minutes or till golden brown.




SARDINE ROLL
Sumber : Kak Teh

Pastri

250 gm mentega sejuk
500 gm tepung gandum
Secubit garam
Air sejuk

Kaedah penyediaan :

1. Gaulkan mentega dan tepung dengan tangan sehingga menjadi seperti breadcrumbs.
2, Masukkan garam dan air sejuk dan uli sehingga menjadi doh.
3. Balutkan doh dengan plastik dan sejukkan di dalam peti ais sementara membuat fillingnya.

Filling

1 tin sardin dalam sos tomato
Bawang besar dicincang
Hirisan cili
Perapan limau/lemon secukup rasa
Garam secukup rasa

Kaedah penyediaan :

Hancurkan ikan sardin dan masukkan bahan-bahan lain.

Kaedah penyediaan Sardin Roll

1. Keluarkan doh dari peti ais. Gelekkannya dengan rolling pin hingga nipis. Potong kepada bentuk segiempat tepat.
2. Letakkan filling di atas doh dan roll.
3. Hiris-hiriskan bahagian atas doh (jangan sampai putus) sebelum sapu telur kuning di atas doh tersebut.
4. Bakar selama 40 minit dalam kepanasan 175 C

Erah's CC, Fruit Tartlet Tips, Aisyah's gift

Just a quick update for today. I am just exhausted after the ad-hoc programme. Since my mom is staying over at my brother's house for the weekend, hubby decided to visit his relatives in Malacca. So off we went for a day trip....

We left after Erah took her cupcakes. Thank you Erah for ordering from me. Happy birthday to your dear hubby. And sorry for 'bullying' you....jangan serik datang lagi ye....Nice knowing you Erah...



To answer Makcikkantin's question.....

nak tanya, shells tu nanti soft tak after sometime letak custard

Tips :
To avoid the tart shells from becoming soft after piping the filling, you can just melt some cooking chocolate and brush the inner base of your tart shells. Then only you pipe the custard and arrange the fruits. Hope it helps.....



Last but not least, thank you so very much to Aishah@Ariffin@Aqil for the award.... tak dapat pergi Jepun tengok bunga Sakura betul, dapat award bunga Sakura pun jaaadilah.....





Oki doki, MamaFaMi signing off for today. Have a nice Sunday and good night everyone... Zzzzzzzzzzzzz.....

Fruit Tartlet

If you are betting with someone, let say, to carry out a certain task, what will you do?
~ Will you do it straight away to ensure you win the bet?
~ Will you wait for your friend to make a move then only you'll start?
~ Will you do nothing but still hoping to win?

I had a bet with Ana, who will FINALLY bake some fruit tartlet. Why up to that (betting) extend? Well, both of us HAD BEEN WANTING to bake and to eat these fruit tartlet eversince, but it never came to reality! Until Ana had challenged me, who will bake the tarts first, me or her.... that just clicks the switch! I guess I am 'allergic' to the word CHALLENGE! Hahaha.....But when she had put up the challenge, both of us are just taking it easy, though I know that I want to win and she wants to win as well! Funny huh? Everyday, since the day I decorated the chocolate cupcakes with fruits, the leftover fruits are just laying in the fridge and everytime I opened the fridge, the fruits are like screaming to me....Hey lady! When are you going to transform us into Fruit Tartlets!!!...hish kalau betullah buah-buahan tu boleh bercakap, ma rasa, ma tak akan bukak terus peti ais tu... seram! Hahaha...... Finally, last Monday I forced myself to bake the tart shells and yesterday, I did the transformation..... thanks to Mr Alex Goh's recipe for the tart shells, Mak Lang Azie for the guidance, Rinnchan for the custard recipe and last but not least... Ana for the challenge! The Fruit Tartlets are very nice, according to my official food tester aka my mom.......

FRUIT TARTLET
Souce : Chef Alex Goh

THE SHELL
Ingredients :

(A)
200g butter
100g icing sugar
1/4 teaspoon vanilla essence

(B)
1 egg

(C)
420g flour
1 tablespoon milk powder

Method :

1. Beat (A) till soft. Add in B and continue beating till well mixed.
2. Add in (C) to form a soft and smooth dough.
3. Take a bit of dough and press it onto the tart casing.
4. Poke the base with a fork. Bake for 12 minutes or till golden brown. Remove from oven and let it cool.

Note : Tart shells must be kept in an airtight container.

CUSTARD FILLING
Source : Rinn

Ingredients :

2 tablespoons flour
2 tablespoons custard powder or cornflour (I used cornflour)
8 tablespoons sugar
2 cups (500ml) fresh milk
2 eggs
2 tablespoons butter

Method :

1. Mix flour and custard powder/cornflour in a pot and add 2 tablespoons fresh milk. Stir to mix.
2. Add in egg and mix.
3. Add in balance of the milk.
4. Cook on low fire and stir continuously till the mixture is smooth and not lumpy.
5. Once the mixture thickens and shiny, it's ready. Remove from fire and allow to cool. Ready to use.

TO ASSEMBLE :

1. Pipe the custard into the tart shells. I used a piping bag with a star nozzle to do the trick.
2. Arrange the fruits of your choice.



FRUIT TARTLET
Sumber : Chef Alex Goh

PASTRY

Bahan-bahan :

(A)
200g mentega
100g gula ising
1/4 sudu kecil esen vanila

(B)
1 biji telur

(C)
420g tepung
1 sudu besar susu tepung

Kaedah penyediaan :

1. Putar (A) hingga lembut. Masukkan (B) dan terus memutar hingga gebu.
2. Masukkan (C) dan gaul hingga doh yang lembut dan licin terbentuk.
3. Ambil sedikit doh dan tekankan ke dalam acuan tat. Potong lebihan di tepi-tepi acuan dengan pisau.
4. Cucukkan dasar tat dengan garfu. Bakar selama 12 minit atau hingga perang keemasan. Keluarkan dari acuan dan biarkan sejuk. Simpan di dalam bekas kedap udara.

INTI KASTAD
Sumber : Rinn

Bahan-bahan :

2 sudu besar tepung gandum
2 sudu besar tepung kastad atau tepung jagung (mama gunakan tepung jagung)
8 sudu besar gula
2 cawan (500ml) susu segar
2 biji telur
2 sudu besar mentega

Kaedah penyediaan :

1. Campurkan tepung gandum, tepung castard/tepung jagung dan gula ke dalam periuk. Campurkan 2 sudu besar susu dan kacau rata.
2. Masukkan telur dan kacau rata.
3. Tuangkan lebihan susu ke dalam bancuhan.
4. Masak di atas api perlahan dan kacau selalu agar bancuhan tidak berketul.
5. Bila bancuhan menjadi pekat dan bersinar, padamkan api dan biarkan sejuk.

Chicken Pie Makcik Kantin

Just a short entry today, no ramblings, I'm sorry! My pillows just can't wait to date with me and I think, I'll knocked out soon as my head lands on the pillows! Hahaha... Now I know how tiring a driver's job is!

A HAPPY 3rd BIRTHDAY WISH goes to my cute niece... ALYA FARZANA.

The parents wanted an edible image of her for the cake, but due to some technical error, I can't get that image done. Then I thought of making a Spongebob cake with a different design but then changed my mind and settled with this......

As for the recipe to share today, it'll be this Chicken Pie recipe I got from Makcik Kantin's Blog . It's so simple to prepare and tasty as well. Thank you Makcik Kantin for sharing it with us. If you want to see a lovely looking chicken pie, please visit her blog. Mine, made it the simple way due to laziness.... ahakss....dah masuk dalam perut, tak ada orang nampak pun... hihihi.....alasan baikkkk punya.....

CHICKEN PIE

Filling :

1 packet minced chicken (I use Ramli's ~ 340gm)
1 can mushroom soup (I use campbell)
300 gm mixed vegetable
300 gm onions, diced
2 tablespoonful of butter
2 tablespoon plain flour mix with 1/2 cup water
salt & white pepper

Method :

- Heat butter in a pan & saute diced onions till soft.
- Add mince chicken, stir to break the lumps and all the chicken turns white.
- Stir in the mixed vegetable.
- In another bowl, mix mushroom soup with one cup water, stir until smooth.
- Pour mushroom soup mixture into the chicken, add more water if necessary.
- Add in flour that has been mixed with water. This is to thicken the filling.
- Cook at slow fire.
- Add salt & white pepper to taste.

Line chicken pie dish with pastry (I used the instant pharata)Spoon in enough filling, cover the top with another piece of pastry.

Bake @ 160 deg C for about 30 mins or until done.



PAI AYAM

Inti :

1 peket daging ayam cincang (mama gunakan Ramli's)
1 tin soup cendawan (mama gunakan Campbell)
300g sayuran campuran
300g bawang besar, didadu
2 sudu besar mentega
2 sudu besar tepung dibancuh bersama 1/2 cawan air
garam
lada sulah

Kaedah penyediaan :

- Cairkan mentega di dalam kuali dan masukkan bawang dadu. Biarkan sampai lembut.
- Masukkan ayam cincang dan kacau agar ayam tidak berketul. Goreng hingga ayam masak.
- Masukkan sayuran campuran.
- Di dalam mangkuk yang berasingan, bancuh sup cendawan dengan 1 cawan air. Kacau rata.
- Tuangkan bancuhan sup cendawan ke dalam ayam tadi. Tambah air jika perlu.
- Masukkan tepung yang telah dibancuh dengan air. Ini adalah untuk memekatkan kuah.
- Masak di atas api perlahan.
- Perisakan dengan garam dan lada sulah secukupnya.

Potong roti canai segera (brand Kawan) atau pastry segera dan masukkan ke dalam acuan pai.
Sudukan sedikit inti di tengah dan tutupkan dengan sekeping roti canai segera atau pastry.
Bakar di dalam ketuhar yang telah dipanaskan terlebih dahulu. Bakar selama 30 minit atau hingga masak.