October 31st, 2013
The adults (as Little Bee calls the staff at her nursery) asked if I was coming to the pre-school Halloween party. Oh well… I can never say no to their parties as most of the kids are adorable!
So, on top of the pumpkin pie I took over this morning, I’ve also made some ginger dead men
1tsp bicarbonate soda
2tsp ginger powder
1tsp mixed spices
100g unsalted butter
175g soft brown sugar
3tbsp golden syrup
- Sift the flour, bicarbonate soda, ginger powder and mixed spices into a bowl and mix. Add butter and mix it until it resembles crumbles. Add the sugar and mix further. Slightly beat the egg and golden syrup together and mix until it becomes a dough.
- Heat the oven at gas mark 4 (180C)
- Roll the dough out to your desired thickness and cut into your desired cookie shape. Place the shaped dough on to a baking tray lined with baking paper and bake for about 12 minutes.
- Cool them on a cooling rack.
October 31st, 2013
It’s that time of the year again… where pumpkins are being sold everywhere and it’s the only time that I actually buy pumpkins as Little Bee gets influenced by the excitement of Halloween… when what should really be big in this country is Harvest Day… but never mind… at least nursery will get pumpkin pie out of it.
Ready made shortcrust dessert pastry
550g pumpkin flesh, microwaved for 20 minutes, drained and pureed
125g soft brown sugar
1/2tsp ginger powder
1/2tsp mixed spice
1/2tsp cinnamon powder
120ml single cream
- Preheat oven at gas mark 4 (180C)
- Roll out the pastry and line it on to a greased loose base flan/quiche dish. Prick the base and cover it with baking paper/tin foil and pour in the baking beads/rice and blind bake it for 10 minutes. Remove the baking beads/rice and paper/foil and bake it for another 10 minutes.
- In the mean time add all the other ingredients in a bowl and mix well.
- Increase the oven heat to gas mark 7 (220c). Pour the wet mixture into the pastry shell. Put it in the oven and cook it for 10 minutes. Reduce the heat to gas mark 4 (180c) and continue cooking until the filling has just set.
- Leave it to cool.
I hope the kids and staff at nursery will enjoy the pumpkin pie for pumpkin day
October 26th, 2013
Little Bee has a cold and I’ve increased the amount of ginger in my cooking and she seemed better today.
I have a cold… or feel like a cold is approaching… so I made kopi jahe.
ingredients for kopi jahe
October 22nd, 2013
So I made these for Little Bee. She found them really cute.. she started talking to them, kissing them and then ate them up!
Well… three of them and she put the last one to bed on a bed of tamagoyaki (Japanese omelette)
October 13th, 2013
I made this ‘ants nest cake’ about a couple of month ago and Little Bee loved it. As tomorrow will mark the Day of Arafat, marking the final day of Haj, I decided to make kek sarang semut, so I could have something sweet at the end of sahur (morning meal before the start of fasting) and for iftar, when I break my fast… plus Little Bee would love it for pudding.
200g caster sugar
2tbsp condensed milk
1tsp bicarbonate soda
- Heat the sugar in a pan. Once melted with a slightly burnt smell, carefully add the water and dissolve the sugar. Add butter and set it aside to cool down.
- Whisk the eggs and add the condensed milk, flour and bicarbonate soda. Once whisked through, add the melted sugar.
- Pour the mixture into a greased baking tray and leave it to stand for a couple of hours.
- Prepare the steamer and steam the mixture for about 1 hour 15 minutes.
That’s it really. Once it’s cooled down, it’s ready for you to demolish it.
sarang semut mixture
steaming in the steamer
didn’t turn out smooth today
but still turned out yummy
I think most recipes will use about 1/2 cup of condensed milk but I find it that too sweet! But you can add more if you have a sweet tooth
September 1st, 2013
Little Bee will be four tomorrow. Ever since we went to Legoland late March, she’s been asking for a Lego cake for her birthday.
So… today… I made her a Lego for her to take to nursery.
A very messy Lego cake
There are three cakes stacked up on top of each other. Blue ‘brick’, pink ‘brick’ and yellow ‘brick’.
I hope she’ll be happy with it when she sees it tomorrow.
August 17th, 2013
It is named sarang semut cake as… when you cut it… it looks like an ants nest.
It has been years and years since I made this cake. And I did promise my friend Jue that I would make it for the makan meet up yesterday but… laziness struck. Well, actually lack of time and tiredness rather than laziness but if I did have more energy, I would have made it. It just takes a long time… the waiting that is and the steaming.
But when I woke up this morning I decided to give it a go.
Since I haven’t made it since I was a teenager… the recipe is, at the moment, guess work and boy is it sweet! I’ve just put on 5kg just eating a couple of slices!!! Need to tweak the measurements a bit before I could offer it as consumption… but it is still nice to have with a nice cup of hot tea.
Little Bee says it’s spongy… like Spongebob
August 10th, 2013
I bought a bag of banana leaves as I wanted to make otak otak… which is actually wrapped in coconut leaf but I didn’t know where to get coconut leaves from, whereas I know I can banana leaf quite easily.
I didn’t realise how much was in the bag and obviously I had lots left and I started thinking of Malaysian puddings that is wrapped in banana leaf and tepung pelita came to my mind. I think it originated from the state of Kelantan but of course if it’s yummy (like most food in Malaysia) you will be able to find it somewhere in Malaysia.
The only problem is, I don’t think I have the patience of cutting, cleaning, heating and folding the banana leaves into small cups. I did try but because I didn’t heat the leaves long enough, they were still stiff and kept ripping or breaking.
Hmmmmm… so for this experiment, it will just have to be in cups.
Maybe one day I will find the patience to do the cups and also stand at the stove and stir the mixtures… but after a few busy days of cooking, I guess I rushed everything and used the short cut of using pandan essence rather than proper pandan leaves… let’s just say, it’s not something that I would serve to guests… but Little Bee says she likes it… or she’s just being kind.
August 2nd, 2013
Little Bee really enjoyed the Bear Hunt… and enjoyed her little lunchbox by Leicester Square. By the time we got back, I was just soooooooo tired. There was a point that I thought I might just drift to sleep…
No, I couldn’t. Little Bee and hubby needed dinner… and I felt like eating rice. Yes, I’ve been here for more than 20 years but rice is still my staple diet.
We stopped at the butcher’s on the way back… actually we stopped at the butcher’s on the way into town and he gave Little Bee a box of drink! Little Bee was like ‘don’t we have to pay?’ but it was a gift from the butcher. She is loved by everyone she meets and made friends with.
Anyway… so I bought some chicken and there’s always eggs (I cannot not have eggs in the house) and vegetable in the house. A nice rounded meal… only the lemon sauce was a bit sour and Little Bee didn’t like it this time My fault… didn’t follow my recipe here to the T.
She complained the green beans was salty… but when I broke my fast… it wasn’t salty at all! I knew she was trying to get out of eating her vegetables! KIDS!
July 26th, 2013
So what happens when I decided that I won’t be cooking for iftar tonight? Instead of reading a book or putting my feet up or even any other chores, I decided to open up the kitchen and make soya bean drink. I could have bought a bottle when I was out but no, of course I didn’t… that would have been too easy.
Before we left for our makan session (well it’s what we call it but of course I didn’t makan – eat – this time round as I’m fasting) I soaked about 1 1/2 cup of soya bean.
When we got home and after solat Zohor, I picked up my latest gadget, which I haven’t mentioned in this blog yet, which is the Kenwood KM336 Chef and poured 750ml water and the beans (drained and rinsed) into the blender and blitz it for a few minutes.
Poured it into a pan and add another 750ml water, 5 pandan leaves tied into a knot and about 8 tbsp sugar. Switch the stove to the lowest heat and let it heat up… stirring frequently to make sure that the beans wouldn’t stick at the bottom as it is quite an effort to clean the pot if that happens.
I tend to leave it on the stove for about an hour.
Once that is done, let it cool and then pour it through very fine sieve or a muslin cloth to catch the bean paste and you and up with just the juice. Wring as much liquid out of the beans in the muslin cloth. You can drink it hot, warm or cold. The choice is yours