Frying the finely ground spices till oil seep out on the side

Done, not bad, can try

Recipe from Sajian Dapur Bonda

Ingredient: (Original recipe specified using of kerisik which i left out)
1 kg. isi kerang rebus (can be bought from NSK frozen seafood area)
500 gram santan pekat (from half a coconut)
200 gram halia muda – dihiris
1 batang serai – dititik/diketuk
2 – 3 keping asam gelugor
2 – 3 helai daun limau purut – disiat
6 helai daun kunyit – dihiris halus
5 helai daun limau purut – dihiris halus
Salt and oil

Bahan Kisar Halus:
2 biji bawang besar
5 ulas bawang putih
3 – 4 ruas kunyit hidup
2 inci halia tua
2 inci lengkuas
3 batang serai
3 senduk cili kering kisar
4 – 5 biji cili padi merah
Air secukup untuk mengisar

Direction:
Fry young ginger soft, add in blended ingredients
Add santan, limau purut & serai, asam gelugor. Salt and sugar, till boil then add kerang
When mixture is quite dry, add kerisik
Last, add daun kunyit, hirisan daun limau purut. mix
Once oil appear on top, can off fire

my take on drizzling caramel chocolate on top of the cake

Previous post on making this yogurt cake

For below recipe, not sure it is the fact i am not using cake flour, using less oil, less sugar, or the fact the cake is left in the fridge, it felt less moist this time.

Recipe: (bake at 180 Celcius for 50-60 minutes)
120g oil (reduced from first try of 140g, should stick to 140g next time)
140g sugar (reduced from first try of 190g, i think the sugar content is just right, can increase to 150g if not sweet enough)
370g yogurt
350g flour (cake flour if possible)

Caramel Chocolate: (Adapted from Food52’s Whipped Chocolate Caramel Ganache)

50g sugar (reduce from 100g)
50g salted butter cut into tablepoon-size pieces
40g heavy cream (originally used 50g, but it flow-overed in the oven, leaving around 40g or slightly less)
30g dark chocolate (I used bittersweet)
1/2 teaspoon vanilla extract

Easy French Buttercream (recipe from Food52) Made this buttercream to top the cake some time later, not bad for me although some colleague find it very oily

2 whole large egg
Large pinch salt
63g water
133g sugar
340g unsalted butter

Whisk first 3. Then sugar
Water barely simmering, bain merie up till top of egg mixture till 175-180f (not having thermapen, i just touch the mixture making sure it is quite hot)
Strain the mixture into another mixing bowl, rapping the strainer
Beat with paddle 3-5 mins till cool and like fluffy, foam like soft whipped cream
Beat butter into foam tablespoon at a time

Restoran Ramai Food Centre, this is a very big food court behind Tesco Puchong, spanning 2 shop lot, back to back.

This is the small stall selling delicious apom manis topped with banana/sweet corn

A very yummy apom topped with ripe sweet banana, here is where you can satisfying your craving for this penang delight as it is very similar with those made by Penang’s Apom Guan/Apom Chooi

home made Yam Cake and the Turnip Dumplings are available on Saturday and Sunday. Yam cake is just ok for me, some may like this a lot as the topping are unique with many tiny dried shrimps

Location: Restoran Ramai Food Centre 大馬福建面茶餐室 (Behind TescoPuchong)

Hawker Stall Name: Original Penang Foods (正宗槟城小食）
Facebook: https://www.facebook.com/G2GApomManisPenang
Tel: 016-4398343 (Boss, Ah Soon. He will mainly speaks Hokkien or Mandarin to you)
018-4038968 (Lynda, for the coordination / bulk order for catering)
Stall Operation Hours: 5pm – 12am daily (Off on alternate Tuesday)

Micheele of Vanity Kitchen delivered the above 2 beautiful boxes of cakes for sampling:) Left is steamed chocolate cake, whereas to the right is indonesian layer cake

The layer cake not bad, I prefer slightly heavy eggy type like these instead of light spongey type or too heavy type, my colleague felt the layer cake slightly oily.

I like the steamed chocolate cake taste, maybe prefer if it can be less crumbly. As confirmed by Micheele, some rum is used to enhance the taste, but it could be opt out if customer request. This cake is of minimal sweetness and oil, a healthier chocolate cake option.

Website: Vanity Kitchen

Facebook: Vanity Kitchen

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On the way back from Kuala Selangor, there are many cendol stall, like cendol bakar, and this cendol durian borhan

accidental good find, the durian taste is there and doesn’t taste artificial, mine had added yam which is salted, the cendol strands are substandard though (artificially green with no pandan taste). Nonetheless, salty + lightly sweeten coconut milk = very tasty. RM2 – RM3 each

There are other add-ons like pulut (sticky rice), labu (pumpkin) etc

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