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♥...Eid Mubarak wishes and Devil's Food Chocolate Cake...♥

Hari Raya is just near the corner and I'd like to take this opportunity to wish all my Muslim blogging friends, readers, visitors, followers and silent readers, Selamat Hari Raya Aidilfitri....Eid Mubarak!

Wish you all are having a great time preparing for the big day! To those leaving for hometowns, 'balik kampung' ...have a safe journey back to your loved ones.

Something for you all,

photo by: My Hubby ;)

Now moving to a deeeeeeeeeeelicious cake I made last week. Regret for not making this cake much earlier.

Bookmarked it from Kak Ayu's blog. I doubled the ingredients for the cake and followed the same quantity of ingredients for the cream cheese and chocolate ganache.

Check out the recipe! HIGHLY RECOMMENDED!!!



Ingredients:- ( This is the original recipe, I doubled the cake part in blue )

For cake;
  • 1 cup all purpose flour ( 2 cups )
  • 1/4 cup dutch processed cocoa powder ( 1/2 cup )
  • 3/4 tsp bicarbonate soda ( 1 1/2 tsp)
  • 1/4 tsp salt ( 1/2 tsp )
  • 1/2 cup granulated sugar ( 1 cup )
  • 1/2 brown sugar ( 1 cup )
  • 65g butter ( 120gm)
  • 1 large egg ( 2 eggs )
  • 1 tsp vanilla extract ( 2 tsp )
  • 1/4 cup buttermilk ( 1/2 cup )
  • 1/2 cup warm water ( 1 cup )


  1. Set your oven at 170C
  2. Prepare your cake tin.
  3. Sieve flour, cocoa powder, bicarbonate soda, salt, and set aside.
  4. Beat butter with sugars until light and fluffy, add eggs.
  5. When all well incorporated add the dry ingredients (flour, cocoa powder etc) and alternate with liquid ingredients (buttermilk + warm water) in three portions, last incorporate the vanilla extract.
  6. Bake for about 30 minutes or until just cooked.

Cream Cheese Frosting;
  • 250g Philadelphia cheese
  • 125 butter
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • juice of a squeezed slice of lemon
Beat the cheese and butter, just until creamy, add the icing sugar, vanilla and lemon juice.

Chocolate Ganache;
  • 200ml double cream with at least 30% fat content-I used whippping cream
  • 250g dark chocolate, chopped finely
  • a pinch of salt
In a double boiler, warm the cream until just at boiling point, add the chocolate & salt and stir. When the chocolate has melted, remove from heat and continue stirring until all well mixed.

Let the cake cool completely, spread the cream cheese frosting and pour the ganache on top.


♥...Anchovies & Quail Eggs Sambal...♥

Another simplest dish from me. This is actually the first time I'm combining anchovies and quail eggs in a sambal, and it happened to be our dinner last night. I've posted my Prawn & Quail Egg Sambal before.

And the result...okey, I shouldn't be praising my own cooking. Asked my son ( my food critic after my Hubby ) said it's so tasty and delicious, that he kept asking for 2nd and 3rd helpings. That means, I passed the test...haha!


Ingredients :~
  • 1 cup cleaned anchovies
  • 15 pcs boiled and peeled quail eggs
  • 1/4 cup dried chilli paste ( cili boh ) ~ I used super hot dried chillis
  • 5 shallots ~ chopped
  • 3 cloves garlic ~ chopped
  • 1/2 inch ginger ~ chopped
  • 1/4 tsp tamarind paste
  • water
  • salt to taste
  • sugar to taste
  • cooking oil

Method :~

  1. Fry anchovies till crispy and keep aside.
  2. Reduce oil and stir fry chopped garlic, shallots and ginger until fragrant. 
  3. Add chilli paste and stir for 5 - 10 minutes. 
  4. Add about 1/2 cup water and tamarind paste, salt and sugar.
  5. Stir and let the gravy boil. 
  6. Once the gravy thickens to desired taste, add quail eggs and mix.
  7. Lastly, add in the fried anchovies. Mix well together, allow to simmer and turn off heat. 
  8. Ready to be served with plain rice or nasi lemak :)
** The amt of dried chilli paste used depends on how spicy or less you want the sambal to be.
** As usual, I prefer thick sambal. Thus, I let the gravy boil and thickens.

Have a great weekend!

♥...Dry Chicken Rendang...♥

Sorry friends, I'm going out in not gonna write much today. Straight to the recipe...


Ingredients :~

1 whole chicken ~ cleaned and cut into medium size
3/4 tbsp turmeric powder

Blend together
1 inch fresh turmeric
1/2 inch ginger
1 inch galangal
1 onion
6 shallots
4 cloves garlic
2 pcs candlenut (buah keras)
4 stalks lemongrass
10 pcs bird's eye chilli

1 pc screwpine leaf ( pandan  ) ~ knotted
3/4 cup thick coconut milk
1/2 cup water
2 slices tamarind pulps
1 large turmeric leaf ~ shredded
2-3 tbsp coconut paste (kerisik)
cooking oil

Method :~
  1. Mix chicken pieces with turmeric powder and salt. Deep fry in oil until 3/4 cooked. Set aside on a paper towel.
  2. Stir fry blended paste and screwpine leaf until fragrant. Cook with lid covered for about 15 minutes over low flame. The longer the better. Stir once awhile.
  3. Add coconut milk, water, tamarind pulp, salt and sugar. Let to boil for few times, over low flame.
  4. Add shredded turmeric leaf. 
  5. Mix in the fried chicken, cook covered for another 10 minutes, stir occasionally.
  6. Check for seasoning. Add coconut paste (kerisik). Mix together until gravy thickens.
  7. Ready to be served. 
* You may also add 4 tbsp dried chilli paste to the blended ingredients to make the rendang more spicy
* Rendang tastes really good if you saute the blended ingredients longer, especially if you add dried chilli paste in it. 


Thank you for reading,


♥...Whipped Cream Cake...♥

I'm in the midst of clearing my bookmarked list again. This cake has been shared by famous cookbook author Rose Levy Beranbaum in her Rose's Heavenly Cakes book.  

Recipe also available in her blog, Real Baking With Rose Levy Beranbaum. Check out her books on Amazon! I've included the video of Rose making the cake at the end of this post.

This particular cake has no butter but whipped cream and it tastes like a butter cake :)
The preparation is very simple, less hassle. Baking time is about 25-35 minutes. Use bundt pan for best result. Rose has advised to cool the cake completely but we had it warm coz none of us could wait to gobble the cake!

Here's the recipe, copied directly from Rose's blog. She has given a proper, detailed recipe and I don't wish to screw it up by editing. So, here you go!


WHIPPED CREAM CAKE by Rose Levy Beranbaum

Serves: 8 to 10

Batter Ingredients
  • Cake Flour or bleached all-purpose flour, sifted (2 1/4 cups cake flour or 2 cups all purpose--measured by sifting into the cup and leveling it off: 8 ounces/225 grams) ~ I used 225gm cake flour
  • Baking powder (2 teaspoons)
  • Salt (3/4 teaspooon) ~ I added 1/2 tsp only
  • Heavy cream, cold (1-1/2 cups/12.3 ounces/348 grams) ~ I used Paul's Thickened Cream
  • 3 large eggs, at room temperature
  • Pure vanilla extract (1 teaspoon)
  • Superfine sugar (1 cup plus 2 tablespoons/8 ounces/225 grams)
Special Equipment
  • One 10-cup fluted metal tube pan, coated with baking spray with flour (Bundt Pan)

Preheat the Oven
  • Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C (350°F/175°C if using a dark pan).

Mix the Dry Ingredients
  • In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.

Mix the Liquid Ingredients
  • In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
  • In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Make the Batter
  • Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. 
  • Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. 
  • Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

Bake the Cake
  • Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. 
  • The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cake
  • Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. 
  • The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream (page 115). ~ I dusted with powdered sugar

  • Do not chill the bowl and beaters for the heavy cream because the eggs will not emulsify as readily if the whipped cream is too cold.
  • High-butterfat (40 percent) heavy cream produces a finer, more tender crumb. This cream is generally available only to bakeries and restaurants, but it is certainly worth asking your local baker to sell you a container.

Watch Rose in the making of Whipped Cream Cake on Youtube!

Wish You A Lovely Day...


♥...Puding Tauhu ( Tofu Pudding )...♥

Don't get carried away with the title, this pudding has nothing to do with tofu or beancurd. :)

I guess the similarity of Tofu Fa or Tau Foo Fah's texture and smoothness made Kak Nor to title her dessert as such. This pudding is truly milky, guess why...b'coz it has mixture of coconut milk, evaporated and condensed milk. Serve the pudding chilled with fruits cocktail / lychees / any fruits! I forgot the whole world when scooping it!

Thank you Kak for a simple yet DELICIOUS dessert...yummmm! Here's the translated recipe for easy reference by all...

PUDING TAUHU ( Tofu Pudding ) by Kak Nor, SecubitGaram :)

Ingredients :~
  • 1/2 packet agar-agar strips (18gm) ~ soaked and drained
  • 1.5 litre water
  • 1 cup thick coconut milk
  • 1 small can condensed milk ( I had 230ml)
  • 1 can evaporated milk
  • 4 tbsps sugar ( I added 6 tbsps)
  • 2 screwpine leaves ~ knotted
Method :~
  1. In a separate bowl, combine coconut milk, condensed milk and evaporated milk. Leave aside.
  2. In a bigger saucepan, bring to boil water and agar-agar strips until dissolved. Add sugar and screwpines leaves.
  3. Add the milk mixture and stir until few boils. Turn off heat immediately.
  4. Leave the mixture to lukewarm. Pour into prepare small glasses/ramekins/bowls/moulds.
  5. Allow to cool before chilling until the pudding sets.
  6. Add chilled fruits with some sugar syrup before serving.

* Kak Nor originally topped the pudding with lychees and sugar syrup, I used canned fruits cocktail and the syrup.
* I added drops of colouring to make the pudding more inviting, thanks Rishie for the idea! 

Thank You for coming over...

♥...Fish Sambal with Coconut Paste (Sambal Ikan Berkerisik)...♥

Seeing you all again on a bright Monday!

Fish sambal could be anyone's favourite, but have you tried adding coconut paste, kerisik in your fish sambal? If yes, you must have enjoyed it. If no, then do try adding it. :)

To make kerisik or coconut paste, you need 1 whole grated coconut. Toast in a small wok over low flame until it turns lighter brown. The aroma is to die for!

Leave to cool then blend until fine in a grinder. For best result, ground using mortar and pestle. This paste can be kept in fridge for some time. Can be added in chicken / mutton rendang and curry.

I've even added just the toasted coconut in my Banana Coconut Fritters HERE before!

Now here's the basic simple recipe of my Fish Sambal with Coconut Paste (Kerisik). You may exclude the coconut paste if you don't wish to add.


Ingredients :~
  • 6 fish blocks / steaks ( I used threadfins) ~ rub with 2 tsp turmeric powder and some salt
  • 5 pcs shallots **
  • 3 cloves garlic **
  • 2 cm ginger **
  • 1 pc candlenut ( buah keras ) **
  • 2 cm shrimp paste ( belacan ) **
  • 1/2 cup or more blended dried chilli paste
  • 1 large onion ~ cut into rings
  • 1 pc dried tamarind pulp / 1/2 tsp tamarind paste
  • sufficient water
  • salt to taste
  • sugar to taste
  • 2 tbsp coconut paste ( kerisik )
  • cooking oil

Method :~
  1. Blend together ingredients marked **.
  2. Deep fry the fish blocks in oil until cooked. Set aside.
  3. Stir fry the blended ingredients until fragrant and add dried chilli paste.
  4. Cook for 10 minutes or until oil parts.
  5. Stir in onion rings. Add water, tamarind, salt and sugar. Let the gravy to boil a few times.
  6. Add coconut paste and mix. Check for salt.
  7. Add fried fish blocks in the sambal. Mix evenly until fish is well coated with the sambal.
  8. Dish out, serve with plain rice!

Thanks for being here, have fun and keep well! Cheers :)

♥...Go Blues...Go Bees...♥

I know I've been missing from blog quite awhile. Most of you are aware that I'll be like a chipsmore when Hubby is in town...hehe!

First and foremost, let me wish my dear Muslim friends and readers a blessed Eid Mubarak. Happy Fasting :)

No food post for today...but on Chelsea FC vs Malaysia! I know it's kinda late update, seriously I had no time to spare but still wanna record the special day in my blog...hehe!

Glad to share some pics shot by my Hubby during Chelsea FC's recent Asia Tour to Malaysia. (He bought a new lens just for the show!!!) Chelsea FC faced Malaysian team on 21st July 2011 at Bukit Jalil National Stadium.

Hubby, being a hardcore fan of Chelsea FC bought the grandstand front row ticket soon after ticket sales announced, that was 2 months before the game. I know he was truly happy to see his most favourite stars live in action! He always amazed by saying every player's names. Not only Chelsea players but other clubs too...haha :)

He too never miss the opportunity to witness his stars live training on 19th July. Our son, Rishie, a Chelsea fan in the making went along to the training session.

Here are few photos from hundreds of pics taken on both the training and match day...hehe!
Won't be able to post all here...:)

Rishie :)

Stamford Lion Mascot ...

Drogba...Hubby's Top Fav!



Terry, Kalou and Drogba...


Torres in action....

The crowd...

Super Franky Lampard!!! :)

Again...Drogba :)

Gotcha!!! Someone's Arsenal Jersey being stripped off!

Well done Chelsea FC and Malaysian Team!

Okey, now moving on to the Bees!!!! Happened last Sunday...once we returned home from a vacation.

A huge colony of bees were making our shoe cabinet their new home. Rishie opened the cabinet and ran inside the house saying he got bitten by an insect and there were lots of them near the cabinet. I immediately shut the main door, looked outside the house and saw bees!!!

In just a blink of the eye, they started flying throughout our porch, gazebo and side walkway. We were so shocked to see hundreds of them! Nothing but bees roaming outside the house! Such a nightmare...

They flew back to the shoe cabinet after 10 minutes of roaming.

Thank God, Rishie was alright as no stinger left. Just the sting mark and little swelling, that too disappeared the next day.

Hubby quickly called Bomba (Fire Brigade) for help as other pest control companies were closed on Sunday. They informed us not to go out from the house and that they could only come over in the night. This is because the bees will be inactive in the dark. We also kept enough bottles of aerosols for them.

We stayed inside until the Bomba team from Sri Andalas, Klang arrived in their brigade vehicle around 9:45pm. There were about 5-6 of them. The bees, not at all aware of the surroundings, end up killed in the mission. Pity, but nothing else could be done for ours and neighbourhood safety.

Once the fire brigade left, we cleaned up the entire cabinet just to ensure no more bees. Hubby worked the most as I was feeling little uncomfortable after seeing the bees. Just felt like something bugging me all the!

Anyways, we'd like to thank Pasukan Bomba dan Penyelamat Sri Andalas, Klang for their time and quick action in getting rid the bees colony. TERIMA KASIH!!!

Unfortunately, we couldn't snap any pics during the mission as we had to stay inside the house with all doors and windows closed. This only picture was taken from quite a distance by Hubby in the evening.

Gosh!!!! How dare you all came to our shoe cabinet!!! Hehehehe :)

Thank God nothing happened to our boy.
Can't imagine how it would have been if he got stung by more bees.
Luckily he was fast enough to run inside the house.

Thanks for being here, have a wonderful day!
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