belgian choc bread pudding, with mango custard sauce (baked)

using the excessive belgian chocs i got from brussels the other day, i made a special belgian chocs bread pudding out of it....

serve with mango custard sauce

recipe:

1) 7-8 sandwich bread

2) 2 tbs butter

3) *500ml fresh milk/or evaporated milk

4) *4 tbs sugar

5) *2 eggs

6) * 1 tsp vanilla extract

7) raisins or in my case, belgian chocs :)

1) spread butter onto each slice of bread

2) cut bread into quartlets

3) layer them into casserole and sprinkle choc chunks. i made 2 bread layers

4) mix all starred ingredients and pour into casserole

5) bake until cook. all liquid absorbed into bread and crusty

for the custard sauce

1) 1 canned evaporated milk.(400ml)
2)  100ml water
3) 2 tbs custard powder
4) 2 tbs sugar
5) few drops of mango flavour

-all mix together in a pot. mix well until it forms a thick custard sauce :)



** same methods used for STEAMED bread pudding. just avoid the oven. hehehe

Malaysian sweets, Kuih Seri Muka

Malaysian's delicacies are mostly my husband favs. So what do I do when my sweet-toothed husband requested for this glutinous rice with coconut milk-pandan layer sweetness? asked my greatest cooking sifu the recipe and tadaaa.

 

ingredients:

1) 3 cups glutinous rice

2) 3 cups water

3) pinch of salt

4) 1 cup of wheat flour

5) 1 cup of sugar

6) 7 pandan leaf 

7) coconut milk from 1 coconut. or just simply use 2 packets of instant coconut milk(hehehe)

8) water around 2.5 cups.

9) 1 egg

10) green food coloring

how to cook:

1) clean the rice 3 times(sunnah) and cook it with 3 cups of water.

2) prepare your steamer

3) now lets make the coconut milk-pandan green layer. In a blender, blend your pandan leaves with some water just so it doesnt stuck in the blender. we are making the pandan extract. 

4) pour into a bowl through a sieve and squeeze. put the dregs aside.

5) mix the pandan extract with some coconut milk and measure so that the liquid mixture must be exact 1.5 cups

6) put them inside a clean blender, add sugar and wheat flour. blend. after everything is mixed well, add an egg

7) Into a big bowl, pour in the mixture and add another cup of coconut milk. so your total liquid mixture is 2.5cups. be sure that liquid measurement must be correct or else you will get a deformed green layer :p.. ouh dont forget put some green coloring to your mixture. :)

8) by the time you are preparing the green layer, your rice is already cooked, heats off and let it dry a little and add in 2-3 spoons of coconut milk and pinch of salt.

9) mix altogether and press them in a baking tray to make the white layer. youre pressing by your hand ,so wrap your hand with a small plastic bag and a little cooking/olive oil to avoid the stickiness. note that rice should be still hot while youre pressing it into the tray. so please use a folded newspaper/paper towel as your insulator. fold it and put inside your plastic bag and press firmly.

10) make several holes using fork and add a liiiittle layer of oil (this method is to separate white perfectly from the green layer)

11) put tray inside the steamer and pour in all the liquid part and steam around 1hour+

12) open the lid upon cooked

bon appetit!

homemade fruit soft curd(dadih)

I still remember when i was a kid, I was never a fan of this kind of soft slimy desserts. what more if it was made from buffalo's milk, originally. until i tried once and it wasnt that bad though. i tend to like it and learnt how to make it. of course i altered the original recipe. hahaha i use cow's milk instead of buffalo's milk. for those who are goat's milk lover, why not making your own goat's milk fruit curd. its so easy till i came to the extent where i make this to make my own side money. :)

from the simple flavor like strawberry, vanilla and chocolate, i started to make some other flavor like yam, mango, corn, banana, honeydew, lychee and pandan. and i created my favorite flavor too, marble gum and pina colada.


so is there any of you want to make your own 'dadih'?

all you need are:
1) 1/3 of 20 grams jelly strips(cut)
2) 7.5 cups (x250ml) water
3) 1litre of milk
4) 1.5 cups (x250ml) sugar
5) flavor
6) food colouring

how to make:-
1) boil water
2) add in the jelly strips into the boiled water until the water totally clear. no jelly strips left
3) add in sugar and cook until incorporate
4) reduce heat, add in milk and stir.
5) flavor and colouring
6) through a sieve , pour 2 ladles of milk jelly inside small cups or containers and keep in refrigerator overnight..

for marble gum and pina colada, a more complicated method is needed. all you need are its flavor, a little bit of coconut milk(santan) and artistic hand to create an oil-water-colour-like arts.

non-baked oreo cheesecake

after my husband successfully formatted my hard drive, this is the only photo that i have left, extracted from my other social net. hahah...  so lets bake!

Ingredients:

2 tubes of Oreo cookies

3/4 cup melted butter

400g cream cheese (I use Viola brand)

200g whipped cream (I use Viola brand)

3/4 cup of castor sugar

1 tablespoon of lemon juice ( I put 1 1/2 tbs)

1.5-2 tbs of Konnyaku jelly/gelatin

1/4 cup hot water

methods:

1) grind Oreo finely (only black part of Oreo and leave about 6 pieces for garnishing)

2) mix ground Oreo with melted butter, put in the baking tray, press firm to make a good strong base, keep in refrigerator for awhile

3) In the meantime, beat whipped cream until smooth, put in cream cheese little by little. add in castor sugar, lemon juice, white part of Oreo and mix.

4) mix konyyaku jelly with cold water, stir and pour into cheese mixture. beat slow

5) pour mixture into the base-lined tray, divide a piece of oreo into 2, put 8 small pcs in between the mixture.

6) keep the cake cool overnightly

5) grind 2 remaining Oreo coarsely, sprinkle on top of the cake before served.

bon appetit!

homemade salted caramel sauce

because my husband is a big fan of any caramelized edible 'thing', i have decided to make my homemade caramel sauce for him, ready at home. restocked continuously.

many have asked about the recipe and it is super duper easy. with the very minimal ingredients, you can have it on your ice cream, on your pie, on your cake, in your dark coffee, in your smoothie, anywhere you want to, anytime you want it.. so here's the recipe...

what you need are:
1)  1 cup of sugar
2) 4 tbs of water/corn syrup/maple syrup
3) 3/4 cup or 200ml heavy cream
4) 2-3 tbs of unsalted butter
5) pinch of salt(cause it is salted caramel sauce :p)
6) 1 tsp of vanilla extract

how to make it?
1) in a pot, at medium heat, cook sugar with liquid. any of your choices(water, corn syrup, maple syrup). i moscow i hardly find the corn syrup so i sub it with 2 tbs of water and 2 tbs of maple syrup. in this step, you dont wanna stir it because it will be a sticking rock on your spatula. just swirl it!

2) when the color change to honey-amber colour, add in heavy cream and you can stir it now. very quickly for 1-2mins and remove from the heat

3) add in butter. stir to incorporate and add all other remaining ingredients

4) let them cool in a jar and voila!

5) 'life span' of caramel sauce is about 2 weeks max in the fridge.



p/s: i am particular and very fussy about taste of food i consume. so it does matter if u take an easy way to replace unsalted butter with salted butter and deduct the salt because it tastes different i dont know why. but if u insist, try using high quality branded salted butter :)

ref: cooking guru of laura vitale

drinking a hot cup of coffee or tea during the cold weather is a true subtle. but a hot mug of mushroom soup also will do. so i made them the other day and i feel like sharing the recipe. super easy u can forget about buying the instant ones. ^_^



So the ingredients youll need are:
1) around 20-25 portobello(button) mushroom. (Im not sure how will it tastes like using other kinds of mushroom)
2) 4 garlic
3) 1 tbs butter. Unsalted butter is preferable
4) 1-2 tsp ground black/white pepper
5) 250ml heavy cream (or 500ml of full cream milk)
6) salt for seasoning
7) 1 1/2 cup of chicken broth (or 1 cube of chicken stock dissolve in 1 1/2 cup water)
8) parsley/basil for garnishing

How to cook:-
1) blend chopped mushroom n garlic coarsely
2) melt butter in a pot and add in blended mushroom. Cook in moderate heat n until liquid from mushroom dries off
3) add in pepper n chicken broth
4) stir in cream and salt
5) simmer for about 20mins until cooked

sprinkle some croutons or some garlic loaf to complement its

western taste :)

P/s: if youre using full cream milk, youre advised to use chick stock cube dissolved in 3/4 cup water. Less water bcause milk is more diluted than cream :)

Ive tried cooking this in malaysia, but its kinda hard to find fresh mushroom n heavy cream. I mean u have to have the urge to go to all stores to find hihihi. somehow i think these items are easy to get from cold storage or jusco. i didnt go to those store and I used canned mushroom n full cream milk(dutch lady) instead. it tasted a bit diff but still yummy.

walnut butterscotch cake with caramel sauce and cream cheese frosting

husband is a sweet tooth person and when it was his birthday, i bake him this cake.. recipe is quite complicated but once a year so, why not? ^_^ .This cake is enough for 16 person's after meal sweets. but during the time we ate them, we have cut them for only 8 persons and im pretty sure im gonna bake this again anytime soon. was too appealing its not enough i swear!

so here is the recipe:

• for the cake:-
• 3 cups flour
• 2.5 tsp baking powder
• 1 tsp salt

  1 cup unsalted butter

  
  

  2 cups sugar

  4 large eggs

  1 tsp vanilla

  1 cup milk

  1 chopped, walnut/pecan

  
  

  -preheat oven, prepare pan

  -sift flour+salt+baking powder

  -beat butter+sugar till fluffy

  -at medium speed, add 1 egg at a time until egg incorporate b4 adding the next egg

  
  

  -put mixer at low speed. add flour and milk alternately

  -add in mixed walnut...

  
  

  for the butterscotch sauce:-

  1 cup sugar

  4 tbs water

  150ml heavy cream

  
  

  3 ounce unsalted butter

  corn syrup

  
  

  -just like makin a caramel pudding, cook a cup of sugar together with 4 tbs of water till it turn amber brown

  -remove from heat, add in heavy cream and whisk

  -add 3 ounce unsalted butter+a lil bit of corn syrup

  
  

  consistency and colour are tolerable with your own satisfaction

  for the cream cheese frosting:-

  250g cream cheese

  250g mascarpone cheese

  1 cup icing sugar

  1 tsp vanilla extact/lemon

  
  

  300ml whipped cream

  
  

  -beat whipped cream to a thick cream form

  -add all ingredients lil by lil.

  
  

  
  voila!

by the way, i caramelized the deco walnut after i baked it for a while to add flavor to it. dont forget to get it cool till they form crusts. :)

p/s: i bake and prepare all the ingredients a night before so that i can deco the cake with the beautiful, set cream n cake.

original recipe by godiva

. altered to my likings and ingredients availability

26 him ^_^