Citrus Yoghurt Muffin

Posted by vivien | Recipe | Thursday 2 July 2009 11:39 am
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Another lazy day at home, tried this citrusy muffin recipe from Babe in the City – KL. I don’t have much affinity to muffin, same as bread, those i made usually turn out half good and it is no wonder that muffin is also called quick bread. Didn’t really like this, nonetheless can’t really blame the recipe, as i didn’t zest the orange rind, but instead cut it off with bare knife, thus there is traces of whitish orange skin which can taste bitter, and i “diced” the orange rind, it is not a very fine rind, too rough i guess. Also, i used only orange rind, instead of orange + lime + lemon.
Finished product, still in the fridge…
baked one swiss roll, sold it to colleague for RM8, don’t like selling as can’t earn much baking 1 swiss roll eh. πŸ˜›
Krispy Kreme second outlet in Malaysia – Mid Valley Megamall, Malaysia is too saturated with sweet doughnuts, heard Krispy’s is sickening sweet but good texture… gotta try one someday.


Potluck Party

Posted by vivien | Kuala Lumpur and Selangor | Sunday 31 May 2009 10:48 am
22,659 Total Views

Potluck party with primary school mates, surprisingly we remain quite close after such long years, with average 2 activities each year… This time, about 13 of us turn up for potluck by the poolside of a condominium. Decided to make doughnut, above is weighted flour, melting butter(so as it will not be too warm when mixed into liquid mixture), eggs and liquid mixture(milk + water + yeast + sugar etc)
knead it till it have a smooth surface, and leave to rise
after rise(about 3.5 hours, not much difference yeah)… i have not much good experience with bread or anything doughy, it always turn out smelling slightly yeasty/sourish, and this time is no difference… why can i have soft, pillowy bread?!?! i blame it on living in a double storey, and the environment is not warm enough for them to rise properly… and there was slight drizzle yesterday… ahaha
finished product, looks like a lot right? but it is actually mini doughnut, it taste passable when warm, but get tough when cold and smell slightly yeasty and hard.
dish of the day, prepared by our chef friend… wow, taste great, never knew thyme has such strong flavor, btw, it is roast chicken with thyme and lemon, there are roasted pumpkin and potatoes to go with it.
spagetti, taste normal, but aint it look good considering it is prepared by a guy.
croquette-lookalike, but it is actually fried bread stuffed with ham… doesn’t taste good at all πŸ˜›
lion’s head, really good, prepared by someone’s one…
curry chicken
spagetti, didn’t try it
fried meehoon, and glutinuos rice
canape which looks so neat, but by the time we eat it, the crackers is soggy wet caused by the cream cheese.
oh-so-good curry puff, it looks normal, and might look too darkish, it taste really good, the pastry is not too thick, the fillings is flavorful although they is no chicken in it, and pastry is not oily and stay crispy even when it is cold, i have to ask her to teach me how to make this.
cake from Depastry chef, Manjalara, Kepong


Cheese Puff Recipe

Posted by vivien | Recipe | Tuesday 19 May 2009 10:39 am
21,472 Total Views

Tried making this cheese puff which sounds delicious, what could go wrong with egg, milk and grated cheese mix together? Above is the dough which i have cooked on the stove, subsequently mixing in 5 eggs, one at a time. Recipe fromΒ Dorie Greenspan. Ingredients include milk, butter, flour, salt, water, egg and coarsely cut cheese.
after, puffed up beautifully
look nice right? πŸ˜€
however, this snacks is to be served immediately, else it will be deflated as above when it gets cold. Taste wise, it is not bad πŸ™‚ i quite like it. Wonder whether that i didn’t cook the dough drier, therefore it deflates.


Doughnut, 2 recipes

Posted by vivien | Recipe | Monday 11 May 2009 9:12 am
12,896 Total Views

Above using recipe from Tangerine’s Kitchen, it is sealed in kitchen wrap for rising.
After rise, not much different
fried, looks good, but really dense and will probably choke if you don’t take it with some liquid stuff.
Second try using recipe from Allie Food Talk , above pic is before rise.
After dough rested for few hours, looks slightly larger.
supposedly want to make into doughnut shape, but the dough is hard to handle, too sticky, so it become doughnut balls instead. White stuff below are sugar, put too much on it. πŸ˜› Taste pretty OK, you know, doughnut… As usual, didn’t follow the recipe exactly, substitute butter with corn oil, substitute water with milk instead as i had no milk powder, maybe that’s why the dough turn out too sticky to be shaped.


Curry Puff Recipe

Posted by vivien | Recipe | Monday 2 February 2009 11:05 am
12,230 Total Views

Recipe taken from More than Words – Oven baked curry puff. Above is 400gm flour with about 120g of cut butter, an egg whisked up and a bowl of ice water.
Here, butter rubbed into flour, resemble breadcrumbs texture
mix in the egg, and just enough ice water to make it into above.
for the fillings: i use all the above except the curry leaves, use just 3 sprigs of curry leaves, bought the whole bunch for RM0.50. I made double amount of chili paste, and insist on not using any curry powder/pre-made curry paste for this curry puff, which is what i usually do when cooking chicken curry…, but it doesn’t work out too well this time… it is always a pain an guessing on how much dried chilies to use. there is about 4 cloves of garlic, three pieces of lemon grass, small pieces of ginger.
Used about 700gm of potatoes and also shown above is the curry puff mould.
all blended up
cook the chili paste in ample of oil
till it become dried up and fragrant as above, shown above is half of the cooked chili paste, i have already scoop up half of it, save it for curries ;P
mixed in the diced potatoes. and you are all set
no rollers? no place to roll out the dough? no prob, place a cling wrap on top of tabletop, and use mug to roll out dough.
place big dollop of filling
all rolled up
cooked puff, it doesn’t look browned and appetising, and if the temperature is too high, they will cracked open. i fire up the temp to more than 150C in an attempt to brown them, but to no avail, partly also due to not enough egg wash
turn them over, it is brown where it touched the pan
cross section, looks not bad eh? but going back to where i said it doesn’t turn up so well is it taste more like chili puff than curry puff, next time should put some chicken curry powder and more salt, that should be it.
the pastry is not crispy as those fried, fried one still taste better, IMHO, but these oven baked is sure a healthy option if you can work yourself up to make them.


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