Cakoi

I always want to try making successful cakois but never succeeded in making one.. most of the time I ended making bread-like-cakoi instead.. huhu -_-' So i hope this recipe is worth a try. Will try this tomorrow or the day after tomorrow :)

Source: http://resipidiana.blogspot.com/

Bahan-bahan :
400 g tepung ~ diayak
1 cawan air
1 sudu besar majerin ~ dicairkan
1 sudu kecil garam
3 sudu besar gula
1 sudu besar susu pekat manis
1 kuning telur
2 sudu kecil yis segera
1/2 sudu kecil soda bikarbonat
minyak untuk menggoreng
Sparkle said: I usually blended garlic with the water for more cakoi-ish taste :)
Kaedah :
1. Satukan air, majerin, garam, gula, susu pekat manis, kuning telur, yis dan soda bikarbonat dalam mangkuk besar. Kacau agar sebati.
2. Masukkan tepung sedikit demi sedikit ke dalam bancuhan di atas.
3. Ulikan sehingga menjadi doh yang lembut dan tidak melekat di jari. Biarkan selama setengah jam. Bekas berisi doh hendaklah dibalut di dalam beg plastik yang bersih.
4. Canaikan doh setebal 1/2 sm, kalau boleh dalam bentuk segiempat tepat.
5. Potong kepada kepingan bersaiz 1 inci.
6. Rendamkan lidi di dalam air. Tekankan lidi basah tersebut di atas setiap kepingan 1 inci tersebut.
7. Cantumkan dua kepingan dengan bahagian yang bertanda lidi bertemu antara satu sama lain .
8. Panaskan minyak. Tarik kedua-dua hujung cakoi dan goreng hingga keperangan.

Chocolate cookies

Hi..... Today's recipe is a recipe that I wanna try tomorrow :) Chocolate cookies~ Yahooooo!
Source: http://homekreation-recipes.blogspot.com/2010/05/chocolate-cookies.html

Source: google.com

(Makes about 30 pieces)
INGREDIENTS:
8oz semi-sweet chocolate*
4tbsp Unsalted Butter* (* melted & mixed together)
2/3 cup Plain Flour**
1/2 tsp Baking Powder**
1/2 tsp Salt** (** mixed together)
2 large Eggs
3/4 cup packed Light Brown Sugar
1 tsp Vanilla Essence
12oz Semi-sweet Chocolate chunks (I used <200g)

METHOD:
1. Whisk eggs, sugar & VE on high speed until fluffy.
Add in chocolate mixture, flour & choc chunks in the order & mix well between each addition.

2. Refrigerate dough for 5-10 minutes or until firm enough to be scooped and place on baking sheets.

3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheet.

4. Bake at 175C for 12 min.
Cool before transfer (cookies are soft while still hot).
Keep in air-tight container.

Penyaram (Mexican Hat)

Hi again..... we Malays are very proud of our very own traditional kueh-muih... There are varieties of them which most (i'll say, all) of them are very delicious... Malay kuehs use mostly santan (coconut milk), gula anau (thick brown sugar, not sure what its called in english), tepung pulut, tepung beras .. etc. The thing is, me and my mum looooooveeeee to make malay kuehs for our hi-tea at home.. we usually make puteri mandi, kueh lingang, karipap and my most favourite is penyaram or mexican hat. The thing about mexican hat or penyaram is it is difficult to get the perfect 'bibir'..hehe the perfect penyaram are the ones which the ends curled up bluntly.. eventhough the 'bibir' inda menjadi but the taste never fail to impress :)

One of the recipe of penyaram that I always use is from one of my favourite recipe blogger HomeKreation, a blogger from Miri Sarawak..

Source: http://homekreation-recipes.blogspot.com/2008/08/mexican-hat-kuih-penyaram.html

INGREDIENTS:
2 cups Rice Flour
1 cup Plain Flour
2 tbsp Coconut Cream Powder (optional)

SYRUP:
1½ cups Hot Water
½ packet Gula Apong (Palm Sugar)
3-5 tbsp Sugar (adjust to your taste)

METHOD:
1. Pour hot syrup into flour mixture and mix well until smooth.
Cover and stand for at least 2 hours.
For a more spongy result, keep overnight in a fridge.

2. Heat up about 1-2 cups of oil in a smal 8 inch diameter wok which has a deep dome shape in the middle. This will shape the kuih accordingly.
Pour 1 scoop of batter in the middle at one spot.
The kuih will spread by itself & float.
Let the edge expand fully before flipping.
Flip and prick the centre of the kuih to release some air & prevent it from exploding.
Fry until golden.

My rating: 4.5 / 5

Multi-coloured macaroons

I have always wondered how macaroons taste like. Just by the look of it, it seems like a very delicious treats. Since I love colourful things, I've tried making the multi-coloured macaroons today. The recipe sounds really simple to make but trust me, it isn't. Just like making puff, this little creature is very fragile. It tastes really nice though with the taste of almonds and i've also inserted butter oil but I couldn't make it into a prefect shape. Maybe my batter was not thick enough.. and I tried to be 'smart' and inserted the batter into the cupcake baking sheet.aha but that was a very BAD idea cos the batter got really hard and I had difficulty in washing my baking sheet. HAHA

MISSION FAIL! AHA

Here's the recipe... Do tell me if yours are successful and if you have any tips to share :)

Source: http://www.deliciousmagazine.co.uk/recipes/multicoloured-macaroons

Ingredients:

175g icing sugar 

125g ground almonds 

3 large free-range egg whites 

75g caster sugar 

For the filling

150g butter, softened 

75g icing sugar 

Method:

1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl. 

2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one colour.) 

3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle. 

4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool. 

5. Meanwhile, make the filling/s (unless making chocolate macaroons – see chef's tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see chef's tip.) Use to sandwich pairs of macaroons together. 

Nutritional info:

Per macaroon: 160kcals, 9.7g fat (4.2g saturated), 1.8g protein, 17.5g carbs, 16.4g sugar, 0.2g salt

Chef's tip:

Macaroons taste wonderful plain, but why not add flavouring and colouring? Flavour extracts – such as raspberry, lemon and peppermint – and colourings are available in supermarkets and cake shops. Try squires-shop.com to buy online. To flavour and colour your macaroons, in step 2, add around ½ tsp flavour extract, then add the appropriate colouring, a drop at a time, until you reach the desired intensity. Flavour and colour the buttercream in the same way. For chocolate macaroons, replace a quarter of the icing sugar with cocoa powder and use Nutella as the filling. For pistachio macaroons, replace half the ground almonds with ground pistachios (whizz in a blender or finely chop by hand), and use green food colouring to achieve a pastel green. Fold chopped pistachios through the filling, if you like.

My rating: 3/5 (based on the taste)