What cooking

Roti Jala

My 1st attempt of making Cendol. OOP! not tepung pulut but tepung beras.

Another 1st attempt roti naik - not good but ok.



Mini Apple pie.


Kuih Tako - my mom's recipe. Have to called her all the way in Malaysia just to get the recipe. This is my 2nd time making it. Verdict : my husband love it and he did said it much much better than the 1st attempt.

Birthday cake with a twist - why not kuih lapis as a birthday cake. Everybody enjoyed the kuih lapis.

Marshmallows

From :River Cottage Recipe

2 tbsp icing sugar
2 tbsp corn flour
A little vegetable oil from oiling the tin and knife
1 small peeled beetroot (for natural colouring)
25g (about 2 sachets) gelatin powder (or vegetarian gelatin)
500 g granulated sugar
2 eggs white

1. sift the icing sugar and cornflour together into small bowl
2. rub a shallow cake tin about 20x20cm with few drop of veg oil and shake a little of the icing sugar mixture around the tin to coat the base and the side
3. grate the beetroot into a small bowl and pour over 125ml of nearly boiling water and leave to infuse for 30 seconds. Strain the pink, nearly boiling water into a bowl and sprinkler the gelatin on top. Stir until all of the gelatin has dissolved
4. put the sugar into medium sized saucepan with 250ml of water.Warm over a low heat, stirring until all of the sugar has dissolved, allowing the mixture to boil fiercely without stirring. Remove from the heat and pour the beetroot gelatin mixture into the hot sugar syrup, stirring until everything well blended
5. beat the egg white until stiff using a mixture. With a mixture going at low speed, slowly pour in the sugar mixture in a gentle tricule. After added all the syrup, leave the machine to carry on beating until the mixture turn really thick and bulky but still pourable when you lift up the beater, it should leave a ribbon trail of the mixture on the surface which taken few second to sink back down into the mix.
6. pour the marshmallow into the prepared tin, leave to set i a cool place ( do not refrigerate) for 1 -2 hours
7. Dust a chopping board with the rest of the icing mixture. Coat a knife with little oil. Carefully case the marshmallow out of the tin into the board, helping it out when necessary with the knife. Make sure all of the surface of the marshmallow are entirely dusted with the icing sugar mixture. Cut it into square. Oil and dusting the knife as needed. Store in an airtight tin line with baking parchment

Gordon Ramsay's CheeseCake

Cheesecake
Source: Olive mag
30 minutes + chilling - serves 8

175g caster sugar
1 pod vanilla
75 ml lemon juice
450 g soft cream cheese
175g creme fraiche
475ml double cream
Swirl
150g dark chocolate
150g double cream
Base
8 digestive biscuits
25g butter, melted

1. for the base, crush the biscuits and mix them with melted butter. Press into the bottom of a 20cm spring form tin. Chill.
2. for the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with cream and creme fraiche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don't chill it.
3. for the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cool enough not to melt the filling and thick enough to hold a trail.
4. Spoon or pope a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have 3 layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don't be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.

Dessert Tako Siam

Today, I become assistant to my teacher, Puan Aniza. Well you can see the result of of 'Tako Siam'. The taste is over the moon so I wonder can I do it by myself. The picture alone make it so tasty. If anybody want to try please click here.