Tuesday, July 31, 2012

Talam Pisang Mini

Salam all,

I have deleted my opening sentence a few times hehehez cos I am having a mental block....dunno what to write here today.  Sometimes, I just couldnt be bothered to open up this little space of mine but sometimes I just want to update and update and update and blog walk every minute while at times I just feel bllleaargghh!!  It does feel great isnt it when u have friends saying how they enjoy reading your blog and enjoy looking at the photos too.  I really appreciate the kind compliments cos I know I am not a good writer nor a good photographer, am just an average person but these kind words makes me want to update my blog again ;)

So, here I am with my talam pisang entry.  First time ever in my life that I ever attempted to make talam pisang and I am really happy with the result....it really was a successful attempt.  Since I know that no one will like these talam except me, myself and I, I only made half of the recipe and got 26 pieces of these little beauties.  I had 6 pieces during iftar just now...yum yum.  Have already packed some away for them to be shared tomorrow.  As much as I luv them, I dont think I can finish all of them myself hehehez.

Might be away again maybe until after Eid cos I too have orders to fulfil....ehem ehem I have been a small time seasonal entrepreneur for the past 5 yrs here :ppp but will definitely update when I get sick of looking at the cookies that I will be making.  Got to start my production latest by this Thursday otherwise, I will not get them ready on time.  Wish me luck peeps ;)

Source : Kak Ummi @ Home Sweet Home
Recipe Adapted From: Chef Hanieliza @ Buku Aneka Talam dan Kuih Lapis

Bottom Layer:
3 Cups Thin Coconut Milk
1 Cup Mashed Banana
1 Cup Rice Flour
1/2 Cup Sugar
2 Tblsp Custard Powder
A Pinch Of Salt
Yellow Food Colouring (I Added)

Top Layer :
3 Cups Thick Coconut Milk
1 Cup Rice Flour
1/2 Tsp Salt

Method :
Lightly oil the moulds.
Mix well all the ingredients for the bottom layer and pour into the moulds 3/4 full.
Steam the mixture for abt 10-15mins.

Mix well all the ingredients for the bottom layer.
Sieve the mixture into a pot.
By using low heat, heat the mixture until it produces a light steam and has thicken a little.
Turn off heat.
Once the bottom layer is cooked, use a fork and scrape the top.
Pour the bottom mixture into the moulds and steam it for another 10-15mins.

My pineapple filling that I made yesterday.  Have a great week ahead folks ;)  TTFN.......

Monday, July 23, 2012

Apam Puteri Ayu

Salam everyone,

This morning, I got woken up by Jannah when she said.  "Mama tak bangun sahur....tak puasa ke?  Asal mama tak kejut Jannah arhh??"  The fact is I overslept and when I looked at the time it was abt 7.30am.  I wasnt feeling very well last night.  Was coughing and sneezing with blocked nose and went to bed early at abt 10pm without even setting my cell phone alarm ZZZzzzz.  Luckily before I went to bed last night I did recite the dua for keeping my fast otherwise I would have missed fasting today.  Made me a Lemsip Cold & Flu Max drink with honey after iftaar and I am feeling 100% now.  Alhamdullilah.

Even thou we didnt wake up for our morning meal, Jannah said that she wants to fast.  For now, I only let Jannah fast until Dhuzur.  I will let her have her meal with a glass of milk, she will fasts for another 4 hours and will break her fast with us AGAIN hehehez.  So far, she looks more energetic the past 2 days compared to the first day of fasting.  I can see that her appetite is way better too.   I will keep on training her this way as she doesnt have any problem waking up for her morning meals at all.  InsyaAllah.....Allah makes it easy for her.

I only managed to summon enough energy and enthusiasm at abt 3.30pm just to make these apam puteri ayu and our iftaar menu of bisteak with baguette.  Lucky me that I managed to finish and clean up on time....pheeeww!!  I thought I should give these apams a try when I saw them at Nieza's blog a few days back, really cant resist when I looked at them hehehez.  I made half of the recipe and got 29 pieces of apams.  Jannah really luvs them and had 6 pieces during iftar.  Hb asked me what were they and I told him its steamed coconut cake.  Surprisingly he tried a piece.....no comment??!!!  That means he doesnt like them lah :pppppp

Source : Nieza @ Our Journey Begins
Adapted From : Kak Liza @ Intai Dapur

Ingredients A
2 Eggs*
1 Cup Sugar* (I used caster sugar)
1/2  Tblsp Ovalette*
1/2 Tsp Vanilla Essence (I used pandan paste)
1 Cup Coconut Milk / Fresh Milk (I used fresh milk)
2 Cups Self Raising Flour (I used All Purpose Flour and added 2.5 tsp baking powder & 1/2 tsp salt)

Ingredients B - Nieza & Kak Liza did not indicate any amount but I roughly used abt....
1/2 Cup White Grated Coconut (I used dessicated coconut)
A Pinch Of Salt
1/2 Tblsp Tapioca Starch

Method :
Prepare your steamer.
Lightly oil the puteri ayu moulds.

Mix all ingredents B together.  Since I used dessicated coconut, I added abt 3tblsp hot water and microwaved the mixture for abt 20 seconds.
Take some of the of the coconut mixture and press it into the Puteri Ayu moulds.

Put all the * marked ingredients A into a bowl and beat until light and flufy.
Add the vanilla essence and coconut milk / fresh milk, mix well.
Add green food colouring (optional)
Add flour and mix well.
Fill the Puteri Ayu moulds with the above mixture and steam for abt 10-15mins.

The weather has been terrible here.  Its been raining heavily since yesterday morning.  The rain has only stop for abt 2 hrs just now and its still raining heavily right now.  Hope that there'll be no major flooding around our area.  Might be another early night for me tonight.  Nitezz all ;) TTFN.........

Happy Birthday my dear mommy.  May Allah showers his blessing of health, happiness, success & wealth upon u always xoxoxox.

Saturday, July 21, 2012

Karipap Pusing (Spiral Curry Puffs)

Salam everyone,

The new moon was sighted last night here, thus the first of Ramadhan falls today.  Ramadhan Kareem to all my Muslim acquaintances be it in the real world or in the cyber world ;)  May Allah accepts our fasts, prayers and all our good deeds and charities in this blessed month of Ramadhan.  Please do forgive me if I have any wrong doings cos I'm only human.  Alhamdullilah for us Muslims in NZ, we are fasting during the winter month.  Shorter days....imsak ends at 5.56am and maghrib is at 5.26pm.

Yesterday, I asked Jannah if she wanted to fast.  She asked me what fasting is.  I explained to her that fasting is when we have to refrain from eating and drinking from dawn until sunset in the holy month of Ramadhan.  She replied "Jannah tak nak puasa lah nanti Jannah lapar, nanti Jannah mati macam mana?"  Yikkeesss what a reply, I had a chuckle.  I told her that she can try fasting for half a day and she can break her fast anytime she wants to as its only a trial run for her.  The best way for me to make her understand what fasting really is was to let her watch Upin & Ipin 'Esok Puasa' episode on Youtube hehehez.  Once she finished watching the video, she told me that she wants to try and fast.....alhamdullilah.

Jannah woke up easily for breakfast when I woke her up this morning but she didnt have much food and went back to sleep easily as soon as I turned off the lights.  The whole day today, I asked if she's alright and if she wanted to continue fasting and she kept on saying yes.  It was at 4pm when I fried these curry puffs.  As soon as she saw the curry puffs, she start asking if she can have them hehehehez.  I told her if u still want to continue fasting, u have to wait for another 1.5hrs.  She said ok....but by 5pm she kept on asking when she can eat and she's hungry.  The next moment, I saw her went into the room and watched telly and she managed to fast the whole day today.  Hb is a little concern abt her and told me not to let her fast the whole day tomorrow.  I do agree with him though.....

Anyway, abt these curry puffs.  I find that the dough is a bit difficult to handle.  You have to handle them with TLC otherwise they will break apart.  I am so used to handling the normal curry puffs dough and find that these ones absorb more oil than the normal ones.  I also find that it is hard to plait the curry puffs and almost impossible to maintain uniform shapes.  Some big, some small, some cresent shape, some straight hehehez.  I reheat them in the oven for abt 15 mins since they were fried earlier.  During iftar, when I tried them, the pastry was really crunchy and I liked them.  I guess good things take time aye and as for hb, he said that he still prefers the traditional curry puffs than these ones.....hhmmzzz :ppp

Source : Me, Myself & I @ Me Te Aroha

Ingredients for Fillings :
3 medium sized potatoes
1 sweet potato
1 large onion
3 cloves garlic
2 inches ginger
Dried anchovies - a handful
Minced beef - a handful
1.5 tblsp curry powder
1/2 tsp turmeric powder
2 sprigs curry leaves
Salt & pepper to taste
2 tblsp canola oil

Method :
Peel potatoes & sweet potato and cut into small cubes.  Boil in salt water till cooked.
Blend onion, garlic, ginger and anchovies until fine.
Heat oil in wok and stir fry the blended ingredients & curry leaves till fragrant.
Add curry & turmeric powder and a little bit of water to form a paste and fry further till fragrant.
Add minced beef and cover wok, stirring occasionally until beef are cooked.
Add boiled potatoes & sweet potato and stir until well incorporated.  Add salt & pepper.
Simmer for abt 5 minutes and turn fire off.
Let filling cools down.

Source : Sonia @ Nasi Lemak Lover
For step by step photos on how to create the spiral skin, please refer to the above link.
Water dough
200g all purpose flour
90-100g water
3tbsp cooking oil
1/2tsp salt
25g caster sugar

1. Mix all dry ingredients in a mixing bowl.
2. Slowly pour in water and lightly knead till a soft dough.
3. Cover and set aside to rest for 20mins.

Oil dough
90g all purpose flour
45g Crisco shortening ( Sonia reduced from original recipe 70g as she found it was too sticky to be handled)

1. Put flour in a mixing bowl.
2. Rub in shortening and slowly combine to a soft dough.
3. Cover and set aside to rest for 15mins.

To make spiral skin
1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
2. Dust some flour on a work surface, gently roll the dough out into a rectangle.
3. Fold the rectangle from one long end by 1/3, and fold the other one long end over the top.
4. Rotate the dough 90 degree, gently roll the dough into rectangle again and repeat the folding process twice more.
5. Once the dough has been rolled and folded 3 times, slowly roll up tightly into a Swiss roll (apply some water on the dough while rolling) and rest for 20mins.
6. Use a sharp knife, divide the dough into 15 pieces of small dough (about 30g each).

To fill and shape puff
1. Take a small dough (spiral side face up) and use a small rolling pin to roll to a circle disc.
2. Put 1tbsp of filling in the centre, press the edge together and seal it.
3. Pinch the edge of the puff with your thumb and make plait on the edge.
4. Heat oil in a wok or deep fryer, oil must be very hot before putting in the puff and enough to cover to the puff.
5. Deep fry the puff on medium heat until golden brown.

Happy weekend peeps ;) TTFN........