#394 Chocolate cream puff: recipe #222

I am a big fan of Oriental dramas namely Japanese, Koreans and Taiwanese. Titles and ratings of the dramas I watched so far are posted at the sidebar of this blog. Anyway, the latest drama I watched was Zettai Kareshi, portraying a story of a young lady who had purchased a robot lover. She was also a good baker. Her specialty wass the shu cream, Japanese cream puffs. So throughout the drama, I was watching the so-called "shu cream" which looked very yummy. After the torturing 11 episodes, watching her eating the cream puffs, I decided to bake some... since I have made the usual cream puffs before, I decided to make chocolate puffs instead... and here it is :)

For the pastry:
Ingredients:
1/2 cup butter
2 tbsp sugar
1 cup water
1 cup flour sifted together with 2 tbsp dark coco powder.

- Boil butter, water and sugar in a milk pan.
- Add in the flour mixture all at once. Mix well, stir quickly.
- stop the heat.
- Add eggs slowly in the mixture and mix well.
-Pipe or spoon onto a baking pan
- bake at 180 degrees for about 20-25 minutes
- cool and fill with your preferred custard.

Filling:
Place 4 yolks , 1/2 cup sugar, 4 tbsp flour, 1/2 cup sugar, about 1/2 cup flour, 600ml milk and 1/2 cup chopped chocolate into a milk pan, put them to boil, stirring constantly, until the mixture thickens. cool the mixture before placing it into the puffs.

#339 Banana in coconut milk ( Bubur pisang) : recipe#217

This is a typical malay dessert. In Malaysia, I THINK they call this kind of dessert as Pengat. Correct me if I am wrong.

Ingredients:
3 medium size banana - I used pisang Raja; cut into 3cm pieces
brown palm sugar ( gula anau) - 2 tbsp- add more if you like
3 cups coconut milk
3 tbs small sago pearls
a pinch of salt
pandan leaf

steps:
-In a milk pot, boil together: coconut milk, sugar and salt
- When the mixture boils, add the sago and banana and simmer till the liquid thickens and the banana become soft.

p/s: I kept my bubur in the fridge before eating... Yummy !

#334 Blueberry Custard Tart : recipe #213

My hubby craved for egg tarts but I made this instead.

Makes 12 tarts
Crust:
frozen puff pastry - thaw before using
Filling:
4 eggs
1 cup whipping cream
3 tbsp vanilla sugar
1 tbsp custard powder
blueberries preserved.
1 pinch of salt

Method:
1. Beat together eggs, whipping cream, sugar and custard powder.
2. Place the thawed puff-pastry into greased muffins pan.
3. Spread blueberries in the base of the puff pastry and pour the custard over. Bake for 20 minutes at 180 degrees celcius.

#329 Pumpkin Pudding; recipe # 210

I made this yesterday. The texture was very soft, just like bread pudding. If you want to turn this recipe into a "bingka" you have to add more flour, may be about 1/2 to 1 cup more. The sweetness of this pudding is average , you may want to reduce the sugar, if you are not a sweet tooth person like me. So here goes..

Ingredients:
2 1/2 cups mashed, steamed pumpkin
3/4 cup vanilla sugar
1/2 tsp salt
2 tbsp butter
2 large eggs
3/4 thick coconut milk
1/2 tsp bicarbonate of soda
1 and 1/2 cup all purpose flour

steps:
Mix all ingredients except flour in a large bowl. Stir to combine. Add the flour and stir again.
Grease a baking tray. Pour in the mixture. Bake in the oven at 180 C for 20 minutes reduce to 140 C for 30 minutes and 180 C again for another 15 minutes

#312: Banana Puff : recipe#204

Darwish loves banana, so I decided instead to making banana muffins for him, I'll make some banana puffs instead since I have some puff pastry in my fridge. This is a very simple recipe, a matter of assembling the ingredients. A recipe that you can try with your children in the kitchen.

Ingredients:
Puff pastry

filling:
Banana-sliced
Damerera sugar
cinnamon powder
dessicated coconut

Steps:
-cut your pastry to the intended shape and size.
-arrange the banana slices on top of each pastry slices
-sprinkle sugar, cinnamon and dessicated coconut on top of the banana
-seal the pastry, and prick on top of the pastry with fork to release steam accumulated during baking.
-Bake at 220 C until the pastry turns golden brown ~ about 8-10 minutes.

#304 : Indian Semolina Puding: recipe#199

HAPPY HOLIDAY!!!!!!!!!!! especially to my colleagues, friends and families who happen to be TEACHERS. Enjoy yourselves. To SLY, Bon Voyage... banyak2 tah shopping :)

I always like to eat this pudding . However, the ones sold at shops are usually very sweet , so on last Sunday, I tried making the pudding with less sugar and it was surprisingly delicious and off course very easy to make.

Ingredients ( serves 4)
1/2 cup semolina
1/2 cup sugar
3/4 cup whole milk
3/4 cup water
1tablespoon ghee / butter
4 cardamom pods.
raisins

orange colouring

steps:
1. Heat butter in a pot, add in the cardamom.
2. add semolina and sugar, stir mixture thoroughly.
3. Add in the milk and water and some raisins while stirring the mixture constantly.
4. remove the cardamoms when the mixture thickens.
5. When the mixture thickens (mashed potato constancy), remove from flame.
6. Transfer the mixture into a small size container, and leave it to cool before serving.

#287 : Portuguese egg tart: recipe #171

I was doing my test papers the other day when my hubby asked me to watch the programme on Macau food. One of the sought after desserts are the tarts. These tarts are different as puff pastry is used instead of the normal short-crust pastry. The burnt looking custard filling is actually the "signature" of these tarts. I have all the ingredients in my kitchen so I made 6 of these. So here we go...

Ingredients:
Puff pastry ( made from scratch or buy ready made from supermarkets)
butter (to brush the muffin pan)

filling:
1/3 cup whip cream
1/3 cup milk
1/3 sugar
4 egg yolks

STEPS:
- roll out the puff pastry, and cut it to your desired size.
- brush the inside of the pans with butter, so the pastry doesn't stick
- to prepare the filling: beat the yolk with sugar, slowly add in the milk and cream mixture.
-pour the filling to the pastry prepared earlier.
-bake at 190C for about 10 minutes or until the custard is set and the pastry is crispy .

#284 Apricot dessert : recipe#169

We went to Supa Save Mabohai after canceling my Amah work permit the other day , where we bought some apricots. We ate some of them but had left some for dessert.

450g fresh apricots, pitted and cut into wedges
1/4 cup orange juice
1 lemon
1 tablespoon sugar, PLUS
1/3 cup sugar
2 large eggs
1 large egg white
1 cup milk
2/3 cup all-purpose flour
1/2 teaspoon almond extract
1 pinch salt

steps:

Combine apricots and orange juice in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Leave in the fridge for at least 2 hrs.


Preheat oven to 170C. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain apricots (reserving syrup) and arrange in the baking dish.

Combine eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots.

Bake the mixture until puffed and golden, 45 to 55 minutes.

#278 Apple strudel-version 2 recipe#164

I baked another version of Apple Strudel last night.  I like this version better than the other one.  The smoothness of the custard filling and the taste of the sour sweet apple slices, plus the taste of cinnamon , really make my mouth waters even right now.  At  a different note, I think I'll make some more today... as in after this :)

Ingredients:
Puff pastry

filling:
custard filling ~ you need only 1/8 of the recipe
1 green apple- sliced thinly
butter
cinnamon-to your liking
salt-a pinch
lemon juice - 1/2 tablespoon
sugar- to your liking

making the filling:
heat a skillet and put in the butter
add in the apples, cinnamon, salt , lemon juice and sugar
when filling is 1/2 cooked, dish up.

Assembling the strudel:
If you use the frozen puff pstry, thaw it first
place the apples filling on the pastry, followed by the custard
sealed the puff pastry
baked in 200 C oven until the pastry is golden brown.

#277 Easy Apple strudel- Version 1 recipe #163

I have been trying to make this for sometime. I browsed the net(click here) and found this recipe. My hubby love the strudel however, I found it a bit sweet for my taste. I will try to make the custard version of the apple strudel, which explained the "version 1 " on the title of the post. I , however add cinnamon and lemon juice to my strudel. I definitely will make this again, but I would reduce the amount of sugar recommended by the recipe.

#112: Simply Trifle: Recipe #79

One of the past time that I used to do, when I did My master (2005) was to surf the net. One of the favourite thing I did was to read Malaysian cooking forums. Believe me, these forums have a lot of recipes to offer. Hanieliza is one of the outstanding recipes contributors of these forums. I "knew" her through her recipes. This recipe, I think belonged to her.. if I made a mistake... please correct me...MamaFami Help! But definitely I took this recipe from one of the forum , typed it in my recipe file and here it is... original from my documents... ( I malas nak edit! *smile*). This recipe has 5 layers, so it would have been nice to call it PENTAFLE instead :). I didn't use swiss roll and I replaced fruit cocktail with slices of peaches instead.


Monday 19/2/2007.....ANSWER TO MY OWN QUESTION.... AFTER SURFING THE FORUM.... HERE IT IS..TADAA~ THE RECIPE BELONG TO MAIZANA ( TQ..TQ..TQ) BUT POSTED BY HANIELIZA...

PUDING TRIFLE 5 LAPIS

1. Lapis pertama : Potong swiss roll cake dan susun rata di dalam bekas
Curahkan air cocktail ke atas kek tersebut.

2. Lapis kedua: 1 tin susu cair + ¾ gelas air + 6 sudu desert gula – masak hingga mendidih.
Bila mendidih, campurkan campuran 4 sudu desert tepung kastard + ½ gelas air – kacau hingga likat.
Curahkan ke atas kek tadi.

3. Lapis ketiga- susun buah cocktail atas lapis kastard tadi.

4. Lapis keempat- I paket jelly ( lady’s choice) –any flavour- sediakan ikut aturan yg di sediakan . biarkan sejuk sebentar - jirus ke atas lapis ke tiga

5. Lapis kelima- sesudah lapis keempat beku, curah 1 container kecil yoghurt ( apa apa rasa pun boleh) : simpan puding ini di dalam peti ais sebelum di hidangkan

#103: Quick Bread Pudding : recipe #77

My children do not like to eat the bread's crust . Therefore , if I make sandwiches, I have to cut the edges off . I am the one who ate the crusts, sometime put them in the oven, turn it to a cruncy edges ( hehe) and another way is to turn them into this yummy dessert. It may not look commercial, but it's yummy.

Ingredients:
crusts from 8 bread slices
2 cups milk
1 egg- beaten
2 dsp sugar
1/2 tsp salt
cinnamon for sprinkling

steps:
1. Preheat oven to 180 degrees C
2. combine bread and milk in a bowl. Allow the bread to soak up the milk .
3. Add egg and sugar into the bread mixture , mix well.
4. grease the ceramic container/ pan with butter
5. place the mixture in the pan and sprinkle the top with cinnamon powder
6. Bake for 15 minutes or when the pudding is done.