Thursday, 29 September 2016

Rainbow Chocolate Cake with 3D Cake Toppers

This time I tried Rhonda's Marshmallow Fondant and I was happy with the result. Less bubbles, less tear and pliable compare to the normal fondant that I used before.

Here's the link if anyone would like to try:  Rhonda's Ultimate Marshmallow Fondant

The rainbow arch and clouds were made from store bought fondant that I added tylose to harden it.

 Hope little princess will be delighted when she see this cake tomorrow

Thursday, 22 September 2016

Financier, Almond Tea Cakes

Financier, Almond Tea Cakes

75 g almond meal
35 g all purpose flour
150 g icing sugar
4 egg whites
100 g butter, melted

Oreheat oven at 240°C (Thermostate 4). Grease the financier or small muffin pan.

In a large bowl, combine all the dry ingredients in a stand mixer bowl.  Using paddle, stir everything until well mix. While the mixer is turning, pour the melted butter slowly and add egg white one by one and mix until it turn into a smooth batter.

Spoon 2/3 of batter into the financier or muffin pan and bake at 240°C for 5 minutes, reduce temperature to 108°C and continue baking for another 10-15 minutes or until it turn light golden colour or until it firm up. Turn off oven and leave the financiers in the oven for another 5-7 minutes.

Remove from the pan and lightly coat with icing sugar.

Sunday, 18 September 2016

Ipad Cake

Another birthday to celebrate! A basic lemon pound cake and chocolate cake covered with Michelle Foster's Fondant. A first time for me using her recipe.

Rabokki ~ Ddeokbokki with Ramen

Late post, it was meant to be posted on Chuseok Day, or also known as Korean Thanksgiving Day.

I made this rabokki, basically another variation of ddeokbokki with an addition of  ramen. A popular hot and spicy Korean street food. The dish made of soft rice cake, fish cake, ramen and gochujang, or sweet red chili sauce. Sometimes if you're mucky; the vendor will ad some hard boiled egg, and clear broth to cool down the spiciness of the red sauce.


Ingredients (4 serving)
For the sauce
4-5 cup water
1-2 dried kelp  
1/2 cup dried anchovies
2 tbsp gochujang (chili paste)
1 tbsp gochugaru (chili flakes) *optional
1/2 onion, thinly sliced
2 garlic cloves, crushed
 1 tbsp sugar
Salt to taste

2 pack rice cake, separated and soaked at least 10 minutes
2 pack of ramen noodle
1 pack mix fish cakes, rinsed and halves
Hard boiled eggs
Roasted Sesame seeds 

In a shallow pot, add water, kelp and anchovies, boil for at least 15 minutes. After 15 minutes,
remove the anchovies and kelp.

Combine chili paste, hot pepper chili flakes, crushed garlic and sugar in a small bowl. Add the mixture to the broth and let it simmer for few minutes. 

Add the rice cake, onion and fish cakes and bring to simmer at least 7-10 minutes, keep stirring until rice cakes are soften. Add more water if sauce are thicken too much.

Add the ramen noodle and stir to loosen the noodles and stir until it cooked.

Garnish with hard boiled eggs, scallions and sesame seed, serve immediately

Recipe adapted from

Friday, 16 September 2016

Dried Tomatoes in Olive Oil, Garlic and Dried Herbs

 Recently, I purchased a food dehydrator. I've been wanting to try to make on my own as the price of the sun dried tomatoes here can make my heart do the jumping jack every time I go through a cashier. I keep telling myself, this will be a good investment in a long term.

I've found few simple recipes on the net as my manual guide only written in Hangul (Korean written language), I brave my self to go ahead.

After few trial and error, I decide that the tomatoes need to be dried slowly for almost 12 hours to make a perfect dried tomatoes. 

Dried herbs
Good olive oil
Fresh Garlic
Himalayan Salt (optional)

Washed and dried the tomatoes. Cut the top core and cut to quarters.

Arrange the tomatoes quarters on the dehydrator trays, cut side up. Sprinkle with dried herbs.

Select the temperature about 55°C, as my tomatoes quarters was quite big, I set the timer around 12 hrs. After few hours, turn the tomatoes over. At this point, some of the quarters would have been dry, remove this from the tray and continue drying the rest.

Place the dried tomatoes in a clean jar, sprinkle some dried herbs, salt and sliced garlic. Fill the jar with olive oil until the top or completely cover the tomatoes. Seal tightly and store, refrigerated.  

Friday, 2 September 2016

Rillakuma Pink Cake

I made this to surprise a dear friend that gave birth a month ago. When i said surprise, she really did. And it's a pleasure to see her face. Glad to you like it Stephanie and hope petite SalomĂ© will see the  photo of the cake one day.

Wednesday, 31 August 2016

Nasi Lemak & Co.

I'm being patriotic today, want to know why? Today is the Independence Day for Malaysia, 59th years since we're being independence from British Colonial.

Foods and celebration come together, hand in hand and I always find an excuse to whip up something. Even if it will take me hours slavering in the kitchen, it worth's the effort.

And I think Nasi Lemak suits well for this occasion.  Generally eaten for breakfast, now we can find it anytime and every where. It safe to say that nasi lemak is our national dish. Though the neighboring countries like Singapore and Indonesia will not agree with me..hehehe

 Nasi Lemak ~ Steamed Coconut Rice

For Rice
*2 cups long grain rice
*1 cup coconut milk
*1 cup water
3-4 pandan leaves, tied into knot
Salt to taste

*Same way to cook normal rice in rice cooker

Wash and drain the rice, transfer to rice cooker. Add coconut milk, water, salt and pandan leaves.
Cook the rice as the rice cooker instruction, once the rice is cook, fluff up and keep it warm in the rice cooker.

Sambal (Chili Sauce)
1 large onion 
1 medium onion, slices into rings
3 cloves garlic
200 g dried chili paste
1-2 cup tamarind pulp juice
3-4 cm shrimp paste
 2 tbsp brown sugar
Salt to taste
Oil for frying

To make dried chili paste: seeded and soaked dried chili. Drain and blend the chili into a paste.

In a food processor, add chili paste, onion, garlic and shrimp paste and blend into a paste. 

Heat oil in a wok over a medium heat, add the paste and fry until fragrant. Add onion rings and stir. Add tamarind juice, salt and sugar. Simmer over lower heat until sauce thickens. remove from heat, set aside.

Garnishing for Nasi Lemak

Hard boiled eggs, halves
Cucumber, sliced
Fried Anchovies
Fried Peanut

Beef Rendang
Beef Patties 

Beef Rendang ~ Braised Beed in Coconut Sauce

1 kg beef for braising, cut into large cubes
400 ml coconut milk
3 lemongrass, bottom half 
1 large onion
3-4 cloves garlic
4 cm ginger
3 cm galangal
3 tbsp chili paste
4 -  keffir lime leaves, sliced thinly
4- 5 bay leaves
Kerisik (toasted coconut paste), optional
Salt to taste

In a food processor, blend  lemongrass, chili paste onion, garlic, ginger and galangal into a paste.

In a large heavy base pot, add all ingredients except Kerisik, bring to simmer over medium low heat for at least 1.5 hours or until sauce are thicken and meat are tender, stir occasionally to prevent scorching.  Add kerisik and let it simmer again for another 15 minutes.

The rendang is done when the meat are turn to darker color and there's very little sauce left.

*Cooking time can be varies