Along Cuti

Assalamualaikum w.b.t.

Hi Peeps! Have you heard that our happiness can be other people sadness? 

It's true. 

Because, right now, I'm soooo HAPPY to take a break 

&

sorry to make you SAD for that. 

But no worry dear. Only for 9 days. Don't miss me (^_^)

Till then, don't text & drive.

Webbek: After all, the best part of a holiday is perhaps not so much to be resting yourself, as to see all the other fellows busy working.  ~Kenneth Grahame.

8 Animal Myths Dispelled

Assalamualaikum w.b.t.

hi peeps. dengan entry pizza semalam, maka habislah sudah chain posts untuk minggu ni (#_#) ala2 post bersiri gitu. hehehe..

as recap, post bersiri dimulakan dengan
baking butter cake; pastu
jangkit buat red velvet;
carik cake leveler; then
buat lagik red velvet yang perasan jadik kali ni; dan
high tea pizza and red velvet cake.

aku rasa bulan 3 ni, bulan baking la. huk2. habis dah laaa part aktiviti weekend aku untuk kali ni. banyak bebeno... (^_^) cukupla kan...meh kita share benda lain lak. cer baca bawah ni. sronot2... an eye opener. jangan bagi salah info kat orang lain k (o_o)

[Source: Today I Found Out]


Webbek: A chain is no stronger than its weakest link, and life is after all a chain.  ~William James

Pizza, doh...

Assalamualaikum w.b.t.

hi peeps! aku lagik...huhu. lepas aku buat red velvet yg perasan jadik tu kan, aku pun planlaa nak buat high tea dengan red velvet tu BUT with extra menu. ahhaaaa...guest wat...aku pun dengan yakin nyer buat Pizza ala Jamie Oliver. aku memang berkenan & jaki dengan mamat ni tau. dia masak tu, campak2 je. tumbuk lesung pun tak beralas. lau aku, mau kena bebel dengan mak aku. ehehhe.

lagik satu, kelemahan aku dalam masak2 ni adalah kuih kukus & menu yang terlibat dengan doh. ntahla...cam kukus tu aku tak tau nak agak cair camner yg elok. dulu buat tepung kusui (org kl panggil kaswi) tapi cayaq giller...kena makan pakai sudu. huhu. sebaik memang family sporting...i love them!

pastu lau doh2 ni..ntahla. memang belum berkenan di hati. the best part is, feveret kuih muih family aku adalah kuih kukus & kuih doh ni. hazim suker donut. uwaaaaaaa...sungguh tak tension mama dia.

thanx to my baking spirit this month, aku gagahkan jugak laa buat doh pizza tu. huk2. punyerla orang2 lain tak caya, siap tanya instant doh ke? sampai ati...hehehe.

kebetulan abang ipar nak mai. jadik ramai2 family in law mai lepak kat umah. aku masak lontong as branch (sori takde gambo. tak dan u. heheeh). pastu utk tea time, gua uli pizza laaa...

recipe courtesy from Jamie Oliver (^_^) aiiii loike this mamat! Alhamdulillah. memang sempoi & jadik. pizza pepperoni jadik kesukaan budak2...dan seafood supreme, untuk adults.

 

pizza pepperoni...feveret budak2. suker tengok diorang brebut makan. tak sangka ai. huk2..masuk bakul angkat sendrik mak ngah. hehehe.

seafood supreme. penuh dengan topping. puas ati. hehehe..

Bahan-bahan:

• 200 tepung high protein
• 130ml air suam
• Secubit garam
• Secubit gula
• 1/2 sudu besar olive oil
• 1/2 sudu kecil yis kering

Cara-cara:

•     Gaul semua bahan dan uli hingga kenyal dan lembut.
•     Perapkan doh hingga naik sekali ganda anggaran 20-30 minit. *aku perap lagik lama. 20 min tu cam tak berapa naik. hehehe. 1st timer maa... :-p
•     Keluarkan udara daripada doh dengan menumbuk-numbuk perlahan.
•     Bentukkan seperti pizza base.  Letakkan topping kesukaan. 

Bahan-bahan topping:

• 1 ketul tuna in water (toskan)
• Sos tomato secukupnya
• 1 potong nenas (rebus sebentar hingga berbuih- basuh dan toskan)
• 1/4 biji bawang Holland
• 4-5 keping isi ketam frozen
• Sedikit dried mixed herbs
• Shredded mozzarella cheese secukupnya
• Shredded cheddar cheese secukupnya
• Parmesan cheese secukupnya

Cara-cara:

•     Sapukan pizza base dengan sos tomato.
•     Direnjis-renjis dan ditabur-taburlah dengan bahan-bahan topping. Bakar pada suhu 160 darjah C kira-kira 12-15 minit.

Note:

• Aku dapat 2 keping pizza sederhana. memang skali ngadap kami la. itu pun cam tak cukup. takpe, next time leh doublekan sukatan. doh dia okek..jadikla.
• Untuk pepperoni, aku guna sosej & cheese saja. tapi guna cheddar sebab parmesan, pesan2, habis sudah...
• Seafood supreme, aku guna tuna flakes, salmon (rasa tak guna salmon takpe. pasai not berapa masyuk), nenas, crab stik, cheese.
• 1 thing yang suker, letaklaa berapa banyak topping korang nak..sampai tak nampak doh pun xpe doh...

meal tak lengkap lau takde dessert kan..gua pun dengan menten kembang kuncup hidung, kuarkan red velvet ni. heehhe..smua pun layan. di tambah dengan teh o pandan suam.

lepas dinner, menu penutup - ayaq kopi o {O_O} ahhhhhhh...terbayek... 

 

Webbek: All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter.  ~Jamie Oliver.

Tak Kenai Maka Tak Cinta

Assalamualaikum w.b.t.

hi peeps! lepas aku beli cake leveler last Friday, aku pun buat laaa red velvet cake untuk 2nd time. objektif kali ni nak dapatkan cream cheese frosting yang okek! (anggaplaa post minggu ni, is a chain post. pre-requisite: read previous post. hehehe.)

hasil potongan guna cake leveler. smoooooth wa cakap...

before that, a little bit intro of red velvet cake (source from joy of baking). aku rasa dalam banyak2 info pasal red velvet, website ni bagi details yang okek untuk aku pahami. aku pun memang ikut resepi, step by steps & tips dari sini. hasilnya tak mengecewakan...for the cake la. utk cream cheese, sebab derhaka...lain jadik. hehehe.

red velvet ni dah lama famous kat US & Canada. originnya tak di kenai pasti. masih banyak desas desus mengenainya. ada yang claim dari North ada jugak yang claim dari South. ada yang menggelar red velvet cake ni Devil's Food Cake sebab warna merah dia tu. according to John Mariani, in his book "The Dictionary of American Food and Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful." paham? buat-buat pahamlaa ek. huhu. (yang aku tau, sekarang ni tekak aku meronta-ronta mintak red velvet cake bila baca ayat dia tu...seksi doh!)

dari dulu, aku wonder camner rasa red velvet ni yang sepatutnya? well peeps, red velvet ni ada rasa mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.

Once the Red Velvet Cake layers have been baked and cooled, I find it is best to place the cake layers in the refrigerator (for several hours) or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up.

untuk 2nd time ni, aku rasa confident skit & untuk cream cheese lak, aku kena improve lagik. gilos manis! resepi yang aku dapat tu, guna 2-3 cawan gula. aku guna nak dekat 2 cawan gak sebab was2. itupun manis giller. kesimpulannya, untuk cream cheese, aku kena kurangkan gula dari resepi yang aku guna tu...

Frosting ingredients

•     1/2 cup of butter (1 stick), room temperature
•     8 oz of Philly cream cheese (1 package), room temperature
•     2 - 3 cups of powdered sugar *aku guna <=2 cups
•     1 teaspoon of vanilla extract

well peeps, itu saje info pasal red velvet yang aku dapat dengan korang. harap2 ia membantu korang camner info ni membantu aku untuk memahami red velvet. u can't cook wat u don't know. tak kenai maka tak cinta. hehehee.

tadaaa! hasilnye... (^_^)

Webbek: A loving heart is the beginning of all knowledge.  ~Thomas Carlyle.

Along Checked-In: Pappa Rich, Bangi

Assalamualaikum w.b.t.

hi smua! tak sabar nak update sbenarnya. banyak menda nak citer kat kome! huhu... aku citer ikut kronologi la. pasai smua ada sangkut paut.

previous entry, aku nak try buat lagik red velvet cake kan. tapi aku nak cake leveler. konon2 nak tunjuk pro la tu {o_o} cake leveler ni kita guna bila kita nak buat 2-3 layer cake tu. bila guna cake leveler ni, potongan dia smooth & SENANG. huhu. aiii loike (>__<)

ni le ghupe cake leveler saya. rm 9.50. *gambo ehsan Mr. Goo.

plannya, aku nak gi Yummy Bakery Cake kat Bangi. tapi tak jadik. pi Bake With Yen je sebab makan kat Pappa Rich, Bangi. Pappa Rich aku suker sebab telur dinosaur (tong yuen) dia sedap skit dari Sweet Chat. heheh..since then, kitorg suker gak la makan kat sini. orang kata sharing is caring kan. so, aku bawak opismate aku makan kat sini. enjoy menu2 kami Jumaat lepas.

Ipoh Kuey Toew Soup with Chicken Slice. RM 8.90

Dry Curry Mee with Steamed Chicken. RM 10.90.

Pappa Mee Goreng. RM8.90.

Pappa Char Kuey Teow. sedap...mesti Abah suker. huhu. RM 9.90.

menu air sedap2. lau datang sini, memang tak leh order air suam. huk2.  from left: Fresh Lemon Ice RM 4.80, Soya Milk Pudding RM 6.80, Pappa White Coffee RM4.80, Soya Milk Cendol Cincau RM6.80.

kalau nak detail lagik, jangan segan2 masuk website Pappa Rich. jangan lupa ada 10% service tax jugak.

orite...skian, itu saja untuk episod kali ni ;) jumpa laaaaaaaaaagikkkk!


Webbek: Happiness is not something ready made. It comes from your own actions.  ~Damai Lama.

Baking & Out Station

Assalamualaikum w.b.t.

hi peeps. it's raya day! Alhamdulillah, esok last day swimming class Hazim. Insya-Allah. can't wait for tomorrow |^_^|.

untuk bulan ni, tiap2 minggu MA out station. dan ntah kenapa untuk bulan ni jugak, aku rajin bake. huk2. lau MA out station je, aku bake...out station je, aku bake. bila aku bake je, dia out station. hehehe. 1st week, aku buat Butter Cake. 2nd week pun sama gak. mentang2 jadik, syoklaa buat. huhu. last week, aku memperasankan diri aku untuk buat red velvet. sebab ada orang sebut nak red velvet kek, jadik aku try untuk belajar buat red velvet ni {*_*} sapa laaa tu kan...

well, for 1st timer, i repeat, 1ST TIMER, the cake's taste is not bad (gua kondifen ni beb!) but for cream cheese topping sadly, i have to say no no no (bukan salah resepi, k). i found 2 recipe but i decided to used the 2nd recipe (tipikal me, suker benda simple mimple. hehehe). so, no easy way ok.

for that, i decide to bake another red velvet cake this week with a better cream cheese frosting (finger cross). wish me luck k |^_^| i'll share the recipe when the outcome satisfy my taste bud.

on top of that, i want to share my last week project. sorry it's took almost a week to update it.

on Sunday, my family & I are having a japan food feast. i made a sushi for us. not bad for 1st timer also. hehehe. tak sia-sia chek tawaf IOI Mall dr utara ke selatan untuk cari bahan-bahan dia. hazim & i heart edamame. enjoy the pics.

mula2 ni, buat simple2 je. crab stick, zucchini, omelet, avocado, salmon spread :)

puas ati bila jumpa edamame ni kat jj. masih kena improve part gulung & kemasan of course.

lagik 1 kan, nak share gak 1 menu ni. berkenan lepas tgk kat afc. tak sure chef sapa. cam nigella rasanya...kot..........sosej with granny smith apple. sebab simple giller buat dia. hehehe.

Bahan-bahan:

• 2 sausages, cooked
• 2 tablespoons olive oil, more as needed
• 1 Granny Smith apple, peeled
• 2 tablespoons butter
• Pinch sugar
• 24 small sages leaves *aku tak guna pasai xde.

Cara-caranya:

• Slice the sausage into 1/4-inch/1/2-cm inch slices on the bias. Cut the apple into 24 cubes.
• Heat the oil in a sauté pan and fry the sausage slices on both sides until golden brown, remove to a platter. Wash the pan before melting the butter in the pan for the apples.
• Add the sugar, and fry the apple cubes, tossing occasionally, until golden on all sides. Add a little more oil to the pan, if needed, and fry the sage until slightly crisp, 30 seconds to 1 minute.
• Lay a sage leaf on each sausage slice. Top with a cube of sautéed apple. Pierce with a pick. Serve.

hasil dia? of course okek.  it's delicious & it's just that. there is no adventure in my mouth (@_@)

no no no..this is not mine. this is the actual from the chef

mine? hehehehe....agak jauh panggang dari api jugak la. hehehee...
.........
.....
.
...
...
...........................
.......
.................
..
.
tadaaaaaaaaaaaaaa!

no komen.

last but not least, enjoy dinner budak2 tu :)

frog: ingat lee mereka yg tersayang. anda mampu mengubahnyer.