Tuesday, 21 January 2014

Chocolate Chocolate Chip Cookies

Hiya peeps! As promised, here's the recipe for Chocolate Chocolate Chip Cookies I made a few
weeks ago. It was basically melted chocolate with a wee bit of flour and eggs and baked to a
chewy and gooey cookie!
Ingredients (Recipe is from David Lebovitz's Ready For Dessert Book)
450g bittersweet chocolate, I used Callebaut 58% cocoa buttons
60g butter
70g flour
1/2 tsp baking powder
1/4 tsp salt,I sprinkled fleur the sel
4 large eggs
350g sugar, I used 250g sugar and 100g brown sugar
1/2 tsp vanilla paste
320g bittersweet chocolate, I used Ghirardelli

100g walnuts or pecans

Method
Add chocolate and butter in a heat proof bowl, Melt them over a pot of simmering water.
Remove from heat.
Whisk together flour and salt and baking powder.
In a stand mixer or using a hand mixer, whisk together the eggs, sugar, and vanilla over high
speed until a ribbon is formed with the mixture. With the mixer running slowly add the melted
chocolate butter mixture until well incorporated.
Then using a spatula mix the rest of the ingredients ie the choc buttons and nuts.
You can either refrigerate the batter/dough, or bake immmediately. Of course I couldn't resist,
and baked immediately by dropping tablespoonfuls of the batter on silpats and baking paper.
Bake at 165C about 9 minutes.
After that enjoy, enjoy and enjoy till the last piece that you could dug your hands into the cookie
jar! Hihi, it was that good!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2013-12-31T08:00:0008:00&updated-max=2014-12-31T08:00:00-08:00&max-results=7#ixzz3tnL6QgzK

in the mean time, here's the recipe of what I call Everyday Chocolate Cake. I got the recipe from
Izzah Muffin Lover, instead of steaming the cake, I oven baked it but put water in several small
containers in the oven! Voila! The reason why I call this Everyday Chocolate Cake is because
one can just whip this any time, due to the simplicity of the recipe and the ingredients are readily
available in everyone's kitchen!

Ingredients
1 cup APF
1/4 cup cocoa powder
1 tsp baking powder
250ml milk

2 eggs size B
1 cup sugar
1/2 cup butter (I used 125g)
3 tsbp condensed milk...you know when a recipe calls for susu pekat, you gotta try the recipe!
1/4 cup oil, I used my usual corn oil
2 tsp vanilla instead of 1...because my middle name is vanilla hihi
Method
Beat butter and sugar till light and fluffy, add eggs one by one, add sifted flour cocoa powder,
baking powder, salt (I added). Once incorporated add milk, susu pekat and oil.
Bake or steam in a preheated oven or steamer. I baked in 170C oven with small containers of
water (I used those small tart tins to put the water), using an 8 inch pan, for about 50 minutes.
Chocolate Ganache
Using double boil method I melted 200g dark chocolate, I used Callebaut and a few Valrhona
buttons, added 2 tbsp butter and 2 tbsp condensed milk
...after that I enjoy, enjoy, enjoy -ed the cake almost all by myself, as hubs is not a chocolate cake
person!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-12-31T08:00:00-08:00&max-results=50#ixzz3tnkerYZW

Red Velvet Cake

...I don't know why I decided to try this recipe (as if I had not tried that many Red Velvet cakes
recipes) , but I did...and I was glad I did! I love the simplicity of this cake, using corn oil, instead
of butter but yet made you want to have a slice of the cake over and over again! It was Umar's
meal for 2 straight days, yup, he just had that, no rice nor bread during the next two days after I
made this cake.....so...what does that say about this cake, I don't have brag!
...oh yeah I know why I made this cake...I was attracted to the beautiful shots taken by the
maker pikyin's instagram photos....anyway, here's the recipe!

Ingredients
3 1/2 cups cake flour
1/2 cup cocoa powder, I used Valrhona
1 1/2 tsp salt
2 cups corn oil
2 1/4 cups sugar
3 large eggs
1 tsp red colour gel
1 1/2 tsp vanilla
1 1/4 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
2 1/2 tsp white vinegar

Method
1. Preheat oven at 170C, grease cake pans if using. I used a 9x13x2 inches baking sheet lined
with baking paper.
2.Whisk dry ingredients: cake flour, salt, baking powder, coacoa powder.
3.Whisk oil and sugar and vanilla. Add eggs one by one.
4.Add gel colour, mix well.
5.Add dry ingredients, and alternate with buttermilk in 2 additions.
6.Incorporate baking soda and vinegar in a separate bowl, and quickly pour into cake batter,
whisk till well incorporated.
7.Bake for about 35 minutes, let cool and I cut to make a huge cake loaf.

For Cream Cheese Topping

I used 250g cream cheese, 125g butter, vanilla and sifted icing sugar to taste. I also added 3 tbsp
whipping cream.
The verdict...awesome, super moist because we used oil....need I say more! I have also tried
another recipe using oil, and I must say that I love them both!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-12-31T08:00:00-08:00&max-results=50#ixzz3tnl2W3NI

Decadent Chocolate Mousse...and The Weekend That Was...

....what a week and what a weekend I had last week! I was running on auto-mode, not having the
time to think at all, it was just do, do and do! Anyway, Khadijah is now safely tucked in Intec, a
college under MARA that prepares students for various courses overseas. The whole idea about
her continuing her Alevels in Taylors with the scholarship in hand was not working, so we
abandoned ship! We sent her to register and check in her flat yesterday...alhamdulillah, she
should be starting her classes today!
We have not had any cousins nephews or nieces getting married lately, but last Saturday we
attended hubs' niece's wedding reception at Dataran Merdeka...it was a nice family reunion
before we see each other again on the first day of Syawal!
So, last night I made some macaron shells and before I slept I made this Chocolate Mousse with
the leftover yolks which whites I used for my macarons. by the way, I delivered a box of
hantaran macarons for an Instagram friend who is in Sungai Petani but here to fethc his bakal
tunang who came back from the UK. Life is great, technology rocks!

Ingredients
40g egg yolks

30g castor sugar

30g water
170g dark chocolate melted, I used the last bits of Belgian chocs that I got from Sunlik
300g heavy cream, whip to soft peak
I added half a tsp of vanilla extract, too!

Method
1.Beat egg yolks till pale and frothy.
2.Bring sugar and water to a boil in a saucepan to about 118C. I didnt use a thermometer, just
make sure your sugar syrup leaves a sticky mark on the side of the pan, when you tilt the pan.
3.Whip the sugar syrup into the egg yolks. Whip to the sides of the bowl is cool
4.Fold melted chocolate into the mixture, it will form a thick and gooey sauce.
5.Fold one third of the whip cream into the mixture to loosen.
6.Fold the rest of the whip cream until well incoporated.....at this point you can stop and enjoy
this dessert, but best to chill for at least 4 hours before serving.
7.Pour into desired containers, and chill ya!
This recipe is from Su, the owner of Delectables, I got this recipe from her blog, The Journal Of
A girl Who Loves To Cook.

Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-09-20T02:38:00-07:00&max-results=50&start=12&bydate=false#ixzz3tnlvKhdQ

Lemon Lime Squares

...last week was madness! I was doing things on an auto mode....didn't have time to pause and
think, it was do, do , and do! And I couldn't believe I survived last week, pheww! Life is pretty
quiet since yesterday, since I finished all my orders on Saturday, except one Victoria Sandwich
Cake that I did on Saturday night.
...and yesterday, we spent some family time with the Baharom clan and Kak Ayush's house and
later dropped by my sister's house in Shah Alam...of course there were lots of food along the
way....gatherings are all about makan you see! Alhamdulillah for the rezeki!
I didn't have time to try any fancy schmenacy recipes, but I made a Strawberry Gallette, which
tasted awesome and all, except that I stuffed way too many strawberries that my gallette was
swimming in starwberry sauce, sort of! Well, I just have to make them again before I postsome
pics and recipe here!
...and I made this tangy, tart supposed to be lime bars, hehe, when I found enough lemon and
lime in my fridge and decided to turn them into this super sedap no eggy taste at all Lemon Lime
Squares....on Saturday! and while entertaining besties Bad and Liza and their brood!

To make the crust

8 tablespoons unsalted butter - melted

1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
To make the topping
1 cup sugar - I used 3/4 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated lime and lemon zest...I sukaaaa!
1/2 cup strained fresh lime and lemon juice
Powder sugar for dusting - I didn't add

Method
Position a rack in the lower third of the oven and preheat the
oven to 180 degrees C. I used my rectangular tart tin (which I
loved very very much, hehe.

For the crust

Combine the melted butter with the sugar, vanilla and salt in a
medium bowl. Add the flour and mix just until incorporated. Using
your fingers, press the dough evenly over the bottom of the pan.
Bake for 25-30 minutes, our until the crust is fully baked, well
browned at the edges, and golden brown in the center.
For the topping
Stir together the sugar and flour in a large bowl, until well
mixed. Whisk in the eggs, then stir in the lime and lemon zest
and juice.
When the crust is ready, turn the oven down to 150 degrees C.
Slide the rack with the pan out and pour the filling onto the hot
crust. Bake for 20-25 minutes longer. The topping should not
jiggle in the center when the pan is tapped. Place on a rack and
cool completely in the pan.
Cut into bars and if desired, sift powdered sugar over them just
before serving. We had them almost immediately after it was
removed from the oven....sedaaapppp!...and tqs Meeta fro What's
For Lunch Honey for sharing this awesome recipe!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-07-02T00:22:00-07:00&max-results=50&start=25&bydate=false#ixzz3tnmSoZel

Mama Dorosch's Carrot Cake

I love Carrot Cake...we all as in my family love this cake! I had a slice of this when Rima came
over about 2 months ago....it was gorgeous, couldn't describe the taste in words! Yeah , I have
tried a few Carrot cakes recipes, they all are lovely including this one. And they all have their
own peculiar carrot and walnut and cheese tastes!
Let's go straight to the recipe, I haven't much time! But updating my recipes is a must, hehe!

Ingredients
1 1/2 cups sugar
1 1/2 cups corn oil
4 eggs
2 cups flour sifted with 2 tsp baking powder and 2 tsp bicarb soda and 2 tsp cinnamon
(yummsss) and 1/4 tsp salt
3 cups packed grated carrots
3/4 cups walnuts
1/2 cups raising, I added

Method
Preheat oven at 160C. Prepare 2, 9 inches cake tins. Grate carrots...urrgh tak suka! Chop the
walnuts, no need to roast, I didnt! Sift the flours and cinnamon and bicarb soda and baking
powder and salt. Beat oil and sugar and vanilla, I added. Add eggs one by one until batter well
incorporated. Add flour mix in 3 additions, fold till well mixed. lastly add carrots and walnut.
Divide equally and bake for about 40 mins.
Let cool and cover with Cream Cheese icing...go figure this one ya:p
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-07-02T00:22:00-07:00&max-results=50&start=25&bydate=false#ixzz3tnmr6XAG

Peanut Butter Choc Chip Brownie

....I ordered my Berjaya oven on Saturday. But, the one that I wanted was out of stock, so I have
to wait till mid May, the earliest time before I got mine! In the mean time, my dad called me
yesterday and insisted that I should stay with my current employment and forget the quitting
drama that has been going on!????!!!
...and we are all in a sombre mood, my Tok Yam our pillars of strength was hit with a massive
stroke on Friday in her bathroom and only discovered on Saturday late evening....don't think she
will recover. Her blood pressure is okay, she is semi paralysed, her right limbs are gonner, but the
massive hemorrhage in her brain has left her in a state of almost vegetative...I wanted to go back
to Baling, but Ayah asked to stay put for now.....there will be decisions to be made between my
mom and her siblings as someone has to mind my Tok Wan who is already senile and another
person has to care for Tok Yam. Adik has decided that Tok Yam came here and we'll hire a nurse
to care for her..I pray for the best for my Tok Yam...couldn't imagine a person like me lying down
motion and emotionless, hmmmm.
I made this Peanut Butter Choc Chip Brownie last week, after I saw this in Bakerella's blog. It
was super easy to make and I thought that this was the peanut butter version of Congo Bars! So ,
if you loved Congo Bars and you loved Peanut Butter, make this!

Ingredients
1 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt
6 tbsp butter, soft
1/2 cups peanut butter, I used chunky skippy's..that's all i had!
2/3 cup sugar
2/3 cup brown sugar
3 eggs
1 tsp vanilla
1 cup (or more) dark choc chip
Method
Preheat oven at 160C, prepare a square 8x8 cake tin, greased and lined with overhanging baking
paper.
Sift flour, baking powder and salt. Beat butter and sugar till light, add peanut butter, and beat.
Beat in eggs one by one, add sifted flour and baking powder and salt. Lastly, fold in choc chips.
Bake for about 30 minutes. I didn't do the topping, having this squares on their own were good
enough!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-05-09T03:07:00-07:00&max-results=50&start=32&bydate=false#ixzz3tnnVk9lw

Thursday, 8 March 2012

Confetti Cake and Pulut Sambal
Hi! How are you? I have been busy, never been this busy before!
And, I'm sorry I had not been able to reply to your comments.
Someone asked where I got Valrhona cocoa powder in KL. My answer
would be to ask Gourmandines...I know there is an importer, but
he only sells to hotels....he didn't want to layan me!
Anyway...I still have some
will....by this weekend ya!

emails

have

not

replied,

I made this Confetti Cake last Sunday. It is another white cake

recipe, as in a cake that uses egg whites only. And, for Rainbow
Cakes people usually use a White Cake recipe...don't know about
the rest, but, yup, I do....and I like Dorie's White Cake recipe
for my Rainbow Cakes!
...but, for this cake, instead of dividing the batter into
several colours, the batter consist of jimmies....you know that
colourful hundreds and thousands look alike!...and , here's the
recipe which I got from Sweetapolita's blog.....

Ingredients
1 cup whole milk (237 mL), at room temperature
6 large egg whites (180 grams), at room temperature
2 teaspoons (10 mL) pure vanilla extract
1/4 teaspoon (1.25 mL) almond extract, I omitted
2 3/4 cups (315 g) cake flour, sifted
1 1/2 cups sugar (300 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
12 tablespoons (6 ounces/170 grams) unsalted butter, at room
temperature and cut into cubes
~1/2 cup rainbow jimmies
Method

1. Preheat oven to 350F (180C). Grease, line with parchment,

and flour two round 8-inch pans.
2. In a medium bowl or measuring cup, combine and stir the egg
whites, 1/4 cup of milk, vanilla and the almond extract. Set
aside.
3. In the bowl of an electric mixer fitted with the paddle
attachment,

combine

the

dry

ingredients,

including

the

sugar, together on low speed (I use the stir setting on my

mixer) for 30 seconds.
4. Add the butter and blend on low speed for about 30 seconds,
then add remaining 3/4 cup of milk, and mix on low speed until
just

moistened.

Increase

to

medium

speed

and

mix

for

1/2

minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk
mixture

in

separate

batches;

beat

on

medium

speed

for

20

seconds after each addition. Gently stir in the rainbow jimmies,

until just combined.
6. Divide the batter in two, spreading it evenly with a small
offset palette knife. If you have a kitchen scale, weigh the
batter in the pans to ensure 2 even layers.
7. Bake 25-35 minutes or until a cake tester comes clean when
inserted into the center. Be so careful to not overbake. Check
cake at 20 minutes, but not before, and once you feel its almost
ready, set the timer for 2 minute intervals. Let cool on racks
for 10 minutes before loosening the sides with a small metal
spatula, and invert onto greased wire racks. Gently turn cakes
back up, so the tops are up and cool completely.
8. Wrap tightly and store at room temperature for up to 2 days,
refrigerator for up to 5 days, or frozen for up to 2 months. Best
eaten the same day as baked.

*Adapted from Classic White Cake recipe on Baking Bites and Rose Levy Beranbaums White
Velvet Cake. Thank you Sweetapolita for this recipe.

I topped this cake with a classic Vanilla Buttercream which I

added with a dash of whip cream, yahoo!

...to be honest, I'm not really a white cake person, except for
Dorie's...but, I love this one! And so does the children and
hubs! Enjoy, enjoy, enjoy!
Here are the bakes I made last week!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-03-27T20:57:00-07:00&max-results=50&start=39&bydate=false#ixzz3tnoVaOq1

Blueberry Lemon Cheese Tart

I made this this morning! Wanted to bake last night, but I was
too tired after making some macaron shells. The preparation was
very simple, make the tart base and then blitz the cheese filling
and there you go. The pictures were snapped at around 8 am, just
before I left for work!

Ingredients
Sweet Shortcrust Pastry
1 1/2 cup APF sifted, I didn't
125g cold butter chopped
1/2 cup icing sugar
3 yolks, yikes!
2 tsp vanilla
1 tbsp iced water, I didn't add
Method, this is how I did this morning! Didn't read the
instructions, hehe!
Rub butter with flour until crumbs were formed. Add icing sugar.
Rub in the yolks one by one and vanilla and lightly knead to form
a dough. I pressed the dough into my tart tin, and let in chill

in the fridge while I get my shower, haha! I heated my oven at

170C.
When ready, stick the tart in the oven and turn on the timer for
25 minutes....and I went to get ready to go to work, as in get
Muhammad and Hajar into their acts and wait at the living hall.

Lemon Cheese Filling

227g cream cheese
396 condensed milk
zest of one lemon
80ml lemon juice, I used juice of one lemon
1 tsp vanilla extract
Method
Blitz all the ingredients in afood processor or a mixer, I used
my mixer.
By this time, the tart base was already cool, so I poured on the
base and scattered blueberries on them....took a slice to office,
the reast are happilly chilling themselves in the fridge!

This recipe was a mix and match recipes that I found in Joy of
Baking! tq! and Voilla!

Enjoy enjoy enjoy...in the mean time I have some decisions to

make, see y
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-03-01T23:53:00-08:00&max-results=50&start=48&bydate=false#ixzz3tnp21vXi

Oreos Brownies!
Good afternoon peeps! I have seen this Brownies in Rima's blog
for quite a while. However, I never got round to doing it, as
there would always be a request from hubs or my kids to bake
something else....so, last night while waiting for my Red Velvet
cupcakes to cool before I could add the topping, I made this!
I love making brownies as there was no whisking required! You
just have to melt the butter and chocolates and incorporate the
sugar and flour and the other ingredients! And with this
brownies, it was a marriage between chocolates and Oreos
biscuits, what's there not to love! Yeah!!

Ingredients
225g butter, I used Anchor salted
240g cooking chocolate, I used Belcolade 70% choc buttons that I
got from Singapore
3 grade A eggs
1 tsp coffee powder, I used Nescafe Gold powder, my current like
1 tsp vanilla
250g caster sugar

60g flour
40g cocoa powder, I used Valrhona
1 1/2 tsp baking powder
1 tsp salt, I still added!
1 1/2 packets Oreos biscuits, I used 1 packet which I crushed
with their cream...ollalla! Yumms!

Method
1.Melt butter and chocolate. I melted butter on slow fire, turned
off fire and added my chocolates and stir until all were melted
and incorporated. Let them cool a bit.
2.Add sugar, vanilla, and coffee powder. Add eggs one by one,
stir until well mixed.
3.Add sifted flour, baking powder and salt.
4.Stir in crushed Oreos biscuits!...no...I diligently added them
all into the batter,and managed to refrain myself from popping
one or two into my mouth! hehe!

5.Grease and line a 10inch square cake tin with baking

paper...which I couldn't find last night, and bake in a preheated
oven at 180C for about 25 mins.
6.When baking brwonies I will bake until they are just gooey and
leave a slight mark on a toothpick that was inserted into the
brownie. It will cook and firm once you remove it from the oven.
And, so you will get a gooey and not dry brownie, ya!
Thanks Rima for this recipe, it was indeed the brownie that I
have been looking for, imagine the chocolatey taste married with
the slight bitter dark Oreos....mmmmmm....
It's Saturday tommorrow, and I have quite a bit of baking to
do...next week will be madness, but we will all survive, won't
we! Happy weekend you beautiful peeps! Go make some brownies!
# for my pics, I really should use a diffuser, or
reflector...ah well, well, well...hahaha! I'm happy anyway!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-03-01T23:53:00-08:00&max-results=50&start=48&bydate=false#ixzz3tnqKEYrB

Kek Gula Hangus

Kek Gula Hangus or Caramel Cake is one hubs' favourite
cakes...and he's been bugging me to bake this for as long as I
have started baking!
I didn't have any baking to do (except one Victoria Sandwich cake
and some Choc Macarons which I will do tonight), so I made this
last night. And some Nutella cupcakes, which didn't satisfy my
taste buds or my childrens', so I will not post the recipe!

As with any traditional cakes, this recipe was very easy to do, apart from the resting time for the
batter which was 3 hours. Apparently, the resting time was so that we achieve the sort of bubbles,
holes in the cake! Well, I got that texture, but there weren't that many holes, bubbles.....I think I
need not let the caramel butter to cool, but let it be warm when I mixed the flour! You know like
making One Bowl Choc Cake where you add boiled water!...will try that next time! Anyway,
here's the recipe that I got from Mat Gebu !

Ingredients
110 sugar
120ml water
30g butter
3 eggs, size A
80g condensed milk
90g plain flour, APF, sift with 1 1/4 tsp baking soda
Method
1. Make caramel by heating sugar until amber colour, when it started to bubble, turn off heat. I
love using a heavy base pan for the heat....slowly add water, it will splatter. Add butter, leave to
cool this mixture.
2.Beat eggs till thick and pale, add condensed milk and fold in flour...you don't want to overbeat
at this stage or you'll get a hard cake! You would have overworked the protein in the flour!
3. Pour in greased baking tins (owh I can't wait for my bundt pans to arrive..ordered from
Amazon!), let the batter rest for 3 hours (in which time I made Nutella cupcakes....which Hajar
and Muhammad had for supper!).
4.Preheat oven at 170C, bake for about 20 minutes.

You know, this traditional kuehs were easy to make, but you really have to get the techniques
right! Anyway, I had one for breakfast this morning, and the taste was awesome! Tqs Mat Gebu
for this recipe!
...and here's some macarons I deleivered yesterday!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-03-01T23:53:00-08:00&max-results=50&start=48&bydate=false#ixzz3tnqYjXj7

Friday, 10 February 2012

Jom Buat Roti Jala!
I'm pressed for time, so this post is going to be a 'rojak' of some sort!
We went back to Ayer Baloi last weekend, after the photography workshop and the little ones'
Lorna's classes. Got in Ayer Baloi at around 10 pm, unpacked and made a batch of macarons!
From the last bake I still have not got it right with the oven there! Slept at 1...and the next day I
baked some more!
While in Ayer Baloi, there is no need to cook, the food from the warungs are so good and
reasonably priced! But I made Sambal Bilis with Belimbing Buloh on Monday as requested by
MIL. ...and while I was hovering in this rm2 shop in pekan Ayer Baloi, I saw this mold to make
Roti Jala!
I searched for Mat Gebu's recipe, and made Roti Jala on Tuesday for breakfast. We left for KL at
noon!

Ingredients
1 cup APF
3/4 cups water
1/2 cup fresh milk, I used evaporated milk, didn't have any fresh milk at that time
2-3 drops yellow colouring
1 egg
3 tbsp melted butter or olive oil, I used butter
pinch of salt
Method
Using a blender I blitz all the ingredients together, and started my kirai mengirai!
Tqs Mat Gebu for this recipe. Now I can say that I like Roti Jala, as so far I have never been
satisfied with those that I bought. And I must add that making this kueh tradisional is not easy. I
had to tweak the consistency of the batter by adding a bit more water...and at the end of the
whole session, my kitchen tops were full of those dots from the batter! Haha, but it was well
worth making especially when having them with Chicken Curry!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-02-12T23:14:00-08:00&max-results=50&start=54&bydate=false#ixzz3tnqvx9u9

Apple Crumble Tart

Hi peeps! You know I bought a whole lot of stuff from Singapore, and one of them is this
rectangular tart pans. I have been looking at this in Donna's magazines and Martha's tart book
for a while. And I have almost ordered this online! So, I got 2 of the pans from Sun Lik, kept one
and the other one I gave away to my sugarpaste teacher....I wanted to get a few more to give
away, but they have run out of stock, ah well next time!
So, I made this delicious crumble tart. I first saw this in Rima's blog and while I was in
Singapore Rima made this for an order. It's simple to make with all the ingredients that almost
always are present in all out kitchens...I'm asking you to make this tomorrow, you see!

Ingredients
Crust
190g flour
40g caster sugar
1/4 tsp salt
120g butter, from the fridge and chopped
1 yolk

Filling
5 green apples, I used Granny Smith, peeled , cored and sliced
2 tbsp butter
100g sugar
40g raisins
1/2 tsp cinnamon powder
2 tbsp plain flour
Crumble
150g plain flour
40g sugar
1/4 tsp salt
75g butter

Method
Crust
Using my hands, I mixed the sugar, salt and flour together. Rub butter with this flour mixture
until they resemble bread crumbs, add yolk and lighly knead. Please do not overwork the batter,
we are not making roti canai here, ya! Then, I pressed the dough into the tart pan...leanrt this
from Saf...and don't worry if they look like they were going to fall apart when baked, they won't!
Chill for 30 mins, set your oven at 180C.
Filling
In a large bowl mix all the ingredients together, set aside.
Crumble
Mix flour, sugar and salt together. Add the chopped butter and rub with the flour mixture until
they resemble crumbs.
Putting together
Spread the filling mixture in the tart pan, and spread the crumble on top. Bake for about 30
minutes or when you see bubbles coming out from the crumble or the sides of the pan.
Hajar had a portion that I placed in ramekins last night, and I had mine for breakfast this
morning. It was absolutely divine, I loved it! Tqs Rima for this recipe!

...and here's some bakes that I made on the last week of December. Tqs beautiful people who
have ordered, I couldn't find my 2011 diary with jottings so, I couldn't remember who they were,
sorry!
Read more: http://kitchenguardian.blogspot.com/search?updated-min=2011-12-31T08:00:0008:00&updated-max=2012-01-26T01:32:00-08:00&max-results=50&start=61&bydate=false#ixzz3toKhpNl4