Its been a long time....

Wottt!!! What going on to my cooking blog?? Oh my, very lazy to update my blog ^-^

All in 1 photo.. ^_^

Chicken popcorn

stir fry napa cabbage

chicken curry

tomato sambal

steam Cheese cake

Chocolate indulgence

Chicken sambal

Chocolate cake

fried liver with green bean

pulut sambal

buah melaka

ginger burger

batang buruk

oreo milo steam cake

dahlia cookies

snacks time

the cakes

cookies

cakes

steam fish

eggless chocloate cake..

Happy cooking , Happy tummy ^_^

::: Spice Fried Chicken :::

::: Spice Fried Chicken :::

Ingredient:

6 Drumstick- remove skin

Grind- 
2 Lemongrass
2 Ginger
4 Small Onion
3 Garlic
1 TbspCoriander seeds
1 Tbsp Cumin Seeds
1 Tsp Turmeric
1 Tsp Chili powder

Salt
1 tbsp brown sugar
Oil 

Preparation;

1. Marinated chicken and keep aside for one hour.. 
2. Heat oil
3. Deep fry all the chicken until crispy/cook
4. Serve with white rice


Very simple recipe and delicious.

::: Dahlia Cookies :::

::: Dahlia Cookies :::

Ingredients;

300 g butter

160 g caster sugar

2 egg yolk

4 tbsp condense milk

1 vanilla essence

240 g all purpose flour - add more if dough too soft

100 g corn flour *

200 g custard flour*

(*sift *)

chocolate rice for garnish 

Preparation:

Pre-Heat oven 325'F

1. Beat butter, sugar, egg yolk,vanilla and milk with spatula or hand whisk. Mix well

2. To this, add custard and corn flour then mix well until become soft cookies dough.

3. Use the cookies mold or any design which you like it. I am using flower design. Sprinkle with     chocolate rice. Arrange the cookies in cookies pan.

4. Repeat until finish and bake for 15-20 minute 

5. Place the cookies in the cookies jar. 

google pic. Can use this cookies press too..

::: Bagara Baigan Hyderabadi Style :::

::: Bagara Baigan Hyderabi Style :::

Ingredients:

12 round brinjal - deep fry and keep aside

Roast seperately;

i grind it together..

4 tbsp white sesame seeds

3 tbsp peanuts

3 tbsp dry coconut

4 cardamom

6-7 clove - add more

[the grind separately. only grind cardamom and clove together and keep aside]

Fry;

21/2 big Onion until golden brown but not to brown/burn ;)

Then grind it. Keep aside. 

Other Ingredient;

2 Small tomato - dice 

2 tsp ginger garlic

2 tsp turmeric powder

1 tsp cumin seeds

1 tbsp coriander powder *Optional

4 tsp red chilli powder

4 tbsp tamarind water

4 tbsp oil 

2 bay leave

Salt

A pinch of ajinomoto *optional

Fresh coriander leaves for garnish

INSTRUCTIONS:

1. Heat oil add jeera. Fry well then add onion paste and ginger garlic. stir 

2. Add on green chilie and bay leave. Then the nuts paste. Stir well.

3. To this, add turmeric, chilie powder, coriander powder and salt/ajinomoto. Fry it another minute and mix well.

4. Add tomato and fry for awhile the add brinjal and tamarind water for gravy.

5. Lastly, add coriander leave and let it simmer and mix well.

6. Serve with white rice or briyani rice.

Happy cooking :)

::: Red Velvet Cupcake :::

Recipe from here. It is super delicious moist cupcake ever and simple.. 

::: Red Velvet Cupcake :::

Ingredients;

2 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tablespoon unsweetened cocoa powder

2 cup caster sugar

1 cup vegetable oil

2 eggs

1 cup buttermilk - homemade 1 cup milk plus table spoon vinegar = Buttermilk

2 Tsp essence vanilla

1-2 oz. red food coloring

1 tsp white distilled vinegar

½ cup plain hot coffee

Preparation;

Preheat oven 325'F.

1. In mixing bowl mix flour, baking soda, baking powder, cocoa powder and salt. Keep aside. 

2. Different bowl, mix sugar and oil. Add an eggs, buttermilk, essence vanila and red color. Mix well using whisk. Then add coffee and white vineger.

3. Final, Mix the flour mixture portion by portion and mix well until done. 

4. Pour the batter into cupcake cup and bake 12 minute or until cook

5. Let it cool before frosting.

Cream Cheese Frosting

Ingredient;

2 (8 oz) packs cream cheese - room temperature

¼ cup milk

1 stick butter -soft

2 tsp vanilla

4 cup powdered sugar - reduce 2 cup

Preparation;

1. In a bowl mix cream cheese, milk butter and vanilla..

2. Add sugar and beat until smooth and fluffy. Done ready to use. 

Butterscotch Pecan Cake

::: Butterscotch Pecan Cake :::

The recipe from here. I skip the butterscotch sauce and frosting and replace with heavy cream frosting. The cake yummy. We love it. Bake it for my husband birthday..

Please allow me to paste the delicious cake recipe to my blog.

Ingredients

• Vegetable oil cooking spray, for pans
• All-purpose flour- 3¾ cups
• Baking powder- 1¼ teaspoons
• Baking soda- 3/4 teaspoon
• Coarse salt- 2½ teaspoons
• Unsalted butter, softened- 10 ounces (2½ sticks)
• Packed dark-brown sugar- 2½ cups
• Eggs, room temperature- 4 large
• Pure vanilla extract- 1 tablespoon plus 1 teaspoon
• Buttermilk, room temperature- 1¼ cups

For making Butter scotch Sauce

• Packed dark-brown sugar- ⅓ cup
• Butter, cut into pieces- 1½ ounces (3 tablespoons)
• Light corn syrup- 1/4 cup
• Coarse salt- 1/8 teaspoon
• Heavy cream- 1/4 cup

For making Frosting

• Unsalted butter (1 stick left whole, 2 sticks cut into small pieces, softened) - 12 ounces, (3 sticks)
• Packed dark-brown sugar- 2 cups
• Heavy cream- 1 cup
• Coarse salt- 1/2 teaspoon
• Cream cheese, softened- 20 ounces
• Confectioners’ sugar, sifted- 1/2 cup

For garnishing the cake

• 2 cups pecan halves, toasted and chopped, plus more halves for garnish

Instructions

Making the cakes

1. Preheat oven to 325 degrees.
2. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment.
3. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
4. Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes.
5. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla.
6. Reduce speed to low.
7. Add flour mixture in 2 additions, alternating with buttermilk.
8. Raise speed to medium-high, and beat for 2 minutes.
9. Divide batter among pans.
10. Bake cakes until golden brown and a fork inserted in centers come out clean, about 40 minutes.
11. Transfer pans to wire racks, and let cool slightly.
12. Invert cakes onto racks. Let cool.

Make the frosting - SKip

1. Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes.
2. Add brown sugar, cream, and salt, stirring until sugar dissolves.
3. Bring to a boil, whisking constantly, and cook for 3 minutes.
4. Transfer to a mixer bowl, and let cool.
5. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated.
6. Raise speed to medium, and beat for 2 minutes.
7. In another bowl, beat cream cheese and confectioners’ sugar on medium-high until fluffy and smooth, about 3 minutes.
8. Add brown-butter mixture to cream cheese, and beat until smooth.
9. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).

Make the butterscotch sauce - Skip

1. Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves.
2. Bring to a boil, and cook for 2 minutes.
3. Remove from heat, and whisk in cream.
4. Return to heat, and cook for 2 minutes. Let cool slightly.

To assemble the cake

1. Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces.
2. Brush the butterscotch sauce on cut sides. Let cool.
3. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down.
4. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down.
5. Spread 1 cup frosting on top and sides.
6. Refrigerate until firm, about 1 hour.
7. Using an offset spatula, spread remaining frosting on top and sides of cake.
8. Press chopped pecans on sides, and garnish top with halves.
9. Transfer cake to a serving plate or cake stand.
10. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

Can't wait to try the whole recipe :) Thank you very much for the recipe..