Friday, October 24, 2014

Kuih Bakar Kemboja

Lately, I've been craving for this local kuih bakar kemboja. Kuih bakar is something quite similar to kuih bingka as well, the only difference is the usage of flour. Kuih bakar is normally using all purpose flour and kuih bingka is usually using rice flour. Kuih bakar is the tradisional kuih Melayu (Malay kuih) which is made with thick coconut milk, eggs, sugar, flour & pandanus juice. And it should be sweet & fragrant after baked. And 'kemboja' is actually the name of the flower shape that the mould it is used. However, I didn't buy any special mould for this cake but by using my old bundt cake tray which turns out as lovely. And here's what I did.

Ingredients :
1 cup  all purpose flour
1 cup  sugar
1 cup  thick coconut milk
1/2 cup  concentrated pandanus juice
3 eggs
3 TB butter, melted
a few drops of pandan coconut extract
some sesame seeds for topping

Method :
(1)  combine flour & sugar into a big bowl, mix well.
(2) whisk together coconut milk, pandanus juice & eggs till well mixed. Then place everything together and beat till well combined.
(3) pour batter into a 8" greased bundt cake tray and sprinkle on the sesame seeds.
(4) now, bake at preheated oven 175-180'C for about 50 minutes or till brown (make sure the tester came out clean). Best to slice it after cooled completely.

Ta....da..... Gosh, how I not to love the kuih especially the crust. Looks simply gorgeous ! >o<

The crust is alluring..... give me no patience to wait any longer. haha.... I cut it anyway. Yet, still best to cut it after cooled for at least 30 minutes.

Yummmm...... I told you so, the crust looks amazing. Here I come..... I must take the first bite.... mmm...mmm...mmm.... Speechless ..... You should give it a go. Bet you have no regret. Enjoy guys !

* I'm sending this to Weekend Bite !

Tuesday, October 21, 2014

'Do What You Like' Feather Light Cheesecake

Life has been pretty hectic lately.... almost breathless ! Just came back from the Reserve Forest of Kahang. Hubby & I spent a few days there.... waiting for our friends (tiger & elephants) to turn up. haha..... I'm not joking ! During our visit on last month, the tiger turned up nearby again and we all heard him roar so loudly for the second time. >o< Simply amazing. You think its easy to hear a wild tiger's roar ! No, not easy at all I'm telling you.

After all, I still need something to pamper myself. Something indulgence. And here, I made a simple cheesecake to satisfy myself & my boy. Wish my girl is around too to enjoy this !

Ingredients for biscuit base :
180gm  digestive biscuit, finely crushed
 (I used tiger chocolate biscuit)
125gm  butter, melted

Method :
stir butter into crushed biscuit and mix to combine, then press it to a 7" tray lined with grease proof paper and keep refrigerated till set)

Ingredients for Sponge :
250gm cream cheese, soften
400ml milk
70gm all purpose flour
5 egg yolks
1 tbsp lemon juice

5 egg whites
110gm sugar

Method :
(1) by using ingredients (A), cook cream cheese and milk in a double boiler untill cheese melted, stir gradually.
(2) off the heat and stir in flour little by little untill well mix, leave aside to cool. (the cream cheese mixture should be in thick paste form)
(3) now slowly add in egg yolk & lemon juice untill well combined and smooth.
(4) in another bowl, whisk egg white till foamy.
(5) then add in sugar bit by bit and beat till peak form.
(6) now, stir 1/3 of egg white mixture into mixture (A) and mix well, then stir the remaining egg white mixture into 2 batches till nicely combined.
(7) pour cream cheese batter to the icy cold biscuit base tray.
(8) bake at preheated 160'C over water-bath for about an hour or till the center is set when tester came out clean.
(9) cool completely before removing the cake from tray, and best to keep refrigerated for at least 3 hours before serving.

One of my kids favourite cake. I'm glad it turns out great and the texture is gorgeous. Really light & spongy.

Just simply serve them with some homemade dulce de leche sauce or any homemade fruit compote or homemade fruit sauce. And that is why I'm calling it 'Do What You Like Cheesecake'. ha ! I bet you'll going to ask for more. >o< Hope you're all going to have a lovely week ahead. Blessings & smile always !

Wednesday, October 8, 2014

Mee Rebus Johor

Now,this is the mee rebus (boiled noodle) I've been craving for a looooong time. If I tell you that I've only taken mee rebus Johor once in my life time, I think you're going to laugh. haha.... But its true ! I often visit to Malay food stalls but not many of them serve this kind of mee rebus. Most Malay food stalls serve only common mee rebus with clear spice soup. The only mee rebus I've tried was at Kluang Rail Kopitiam (Kluang famous coffee shop). Hubby's elder sibling who was from Kluang introduced me to this famous mee rebus dish of the shop. It was sooooo delicious. How could I forget the taste & smell of it. Mee rebus Johor basically is boiled noodle with special rich gravy which consist of certain range of spices. The gravy is simply irresistible. So after google for some time, I finally came out this homemade dish.

Mixing up the cooked blended paste with mashed potato mixture, and its ready to go for boiling.

(Serve : 5-6 persons)
Ingredients for Blended Paste :
5 dried chilies, soaked
1 large onion, sliced
2 shallots
4 cloves garlic
1 sticks lemongrass (head), thinly sliced
1cm  galangal, sliced (blue ginger)
1 TB  coriander powder
1/2 tspn  cumin powder
1/2 tspn  fennel powder
50gm   dried shrimp, soaked

Ingredients for noodle gravy :
1-1/2 cups  prawns stock (optional) or water
3 pcs  asam keping (tamarind slices)
200gm  sweet potato, steamed & blend with 2 cups water
2TB   gula melaka
1/2 tspn  salt
12/ tspn  vegetable granule

Method :
(1) preheat a frying pan with 1/2 cup of cooking oil, saute the blended paste till fragrant.
(2) when ready, combine cooked paste with other ingredients and mix well, then bring it to boil.
(3) lower the heat and continue cooking till the consistency as you like.
(4) once its done, set aside and ready to serve.

Ingredients for serving :
yellow noodle, rinsed
cucumber, julienned
bean sprout, cleaned the end
fried shallots
hard boiled eggs, halved
calamansi, halved

(1) bring a pot of water to boil, then cook yellow noodle with boiling water till nice & hot but not overly soft. At the same time, slightly blanch bean sprout with boiling water.
(2) then serve yellow noodle with sweet potato gravy, bean sprout, julienned cucumber, hard boiled eggs, calamansi & fried onion (optional).
Now, squeeze calamansi over the gravy and then stir to mix everything...... what else ! Lets wallop ! haha... Gosh, it was soooo delicious. Love the gravy especially. My boy, the picky eater came for the second round. So, do I need to explain more ! Hope you guys will love it too.
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