in my studio | archives

Archive for July, 2015

Jul
16
2015

Pineapple Tarts | Tart Nenas

Pineapple tarts are such a Malay tradition for Raya(Eid). One of the best biskut raya (Eid cookies)!

You can make them in a few different shapes so I went with the flower and the ‘pineapple’ shape tarts. The flower was made using a tart cutter and the pineapple was done by hand, and the pattern was made using scissors (yes really!)

So proud of my little pineapple tarts! LOL

DOUGH RECIPE
Adapted from Siti Emel

Ingredients

265g butter, room temperature**
2 tbsp icing sugar, sifted**
1 tbsp vanilla essence**
a pinch of salt**
1 drop of yellow food colour**

2 egg yolks ##
1 egg white##

2 tbsp corn flour ~
500grams plain flour, sifted ~

Method

1. Beat/mix all ingredients ** in a mixer for 5 mins. I use a food processor

2. Add ingredients ## then mix again for another 5 mins

3. Add ingredients ~ then knead dough (in my food processor)

4. Set aside for 30mins. Then start making your tarts with the filling (recipe below)

5. Preheat oven at 160C for 20mins first

6. Then bake for 20mins!

PINEAPPLE FILLING RECIPE

Ingredients

500grams grated pineapple (juice drained)
250grams sugar
1 screwpine leaf (daun pandan)
2 drops orange food colouring
Method

1. Cut pineapple and using a food processor, process till it becomes fine. Then drain the juice.

2. In a pot, combine all the ingredients and cook on a low to medium heat until it reduces and becomes like a jam consistency.

3. Let it cool before assembling the tarts

No comments
Category: cookies, desserts, eid, in my kitchen

Jul
13
2015

FREE Eid Money Envelopes

FREE PRINTABLES

Eid Money Envelopes/Packet

*You may download this printable at the end of this post*

Make your Eid gifting nicer by giving out your money in Eid money envelopes. It makes a nice surprise for the recipient to receive it, anxiously knowing how much is inside. I still remember during raya (eid), my sister and I would get heaps of duit raya (money envelopes) from relatives; but we were too shy to ‘check’ it publicly, so we’d collect them all and store them in our bags. As soon as we sat in the car, we’d start opening and counting LOL.

My 2015 eid theme is Geo scandi, and they come in 2 cute designs. If you prefer a more generic colour theme to suit both genders, I have them in my Confetti Collection or in my Golden Marrakesh Collection

They fit any bill perfectly, as shown :)

Even little kids will enjoy them!

This, money envelope along with your money inside, could potentially brighten up a little child on their Eid day :)

6 lovely comments
Category: do-it-yourself, eid, eid decorations, eid giveaway, free printables, freebies, in my studio

Jul
12
2015

malaysian lontong

RECIPE FOR MALAYSIAN VEGETARIAN LONTONG
Adapted from my stepmother

Prep time: 30 mins
Cook time: 30 mins

Ingredients

For the paste, blended:
2-3 dried chillies, seeds removed and soaked in hot water for 30mins
6 candle nuts
4 garlic cloves
6 shallots
1.5 tbsp turmeric powder
1cm piece of shrimp paste (belacan), toasted
30g dried shrimp, or handful-soaked in hot water for a couple of mins

Other ingredients:
10 small packets of rice cubes, cut into small cubes
1 cup long green beans, cut into 5cm long
1 large carrot, cut into 5 cm thin strips
1/2 cabbage, cut into pieces
400ml coconut milk
1 cup chicken stock
1 packet bean curd sticks, softened with boiling water for 5mins
3 tbsp oil
salt, to taste

Method

1. In a medium size pot with water, boil rice cubes for an hour (follow instructions on packet). Remove and leave to completely cool before refrigerating for 2 hours. Rice cubes need to set firmly before cutting.

2. Cut all the vegetables and then blend the ingredients to make the paste.

3. In a medium pot, heat up oil and saute the blended ingredients until oil separates.

4. Add coconut milk and chicken stock, simmer on medium heat.

5. Put the vegetables and bean curd sticks; and simmer on a low heat for 15 minutes. Season well with salt.

6. Serve with some cut rice cubes for a one pot meal.

1 lovely comment
Category: asian, halal, in my kitchen

Jul
11
2015

FREE Eid Gift Tags

FREE PRINTABLES

Eid Mubarak Gift Tags

*You may download this printable at the end of this post*

Its only a week away until Eid 2015, how time flies Subhanallah! Usually in the last week of Eid, I am tremendously busy baking, shopping, wrapping, cooking, sewing, decorating and a million other things we, as Muslim mums do to make Eid a very special day for our family.

I am a bit obsessed about gift giving and making it look presentable. This year, the adults are getting my home baked cookies and kids are getting toys of course! These gift tags are so versatile, you can use it as a sticker on a cookie jars as I have, or use it to finish off your wrapped gifts.

Print these out as many times as you wish, for PERSONAL USE only :)

8 lovely comments
Category: do-it-yourself, eid, eid decorations, eid giveaway, free printables, freebies, in my studio

Jul
09
2015

creme caramel | leche flan

I’ve never made a creme caramel before so the perfectionist in me, searched high and low for that what could be the perfect creme caramel! Some use milk, some use cream and some use condensed milk. So I thought I’d try the condensed milk recipe, after all, who doesn’t like condensed milk? :)

After chilling it, I was super anxious to turn it upside down to see if it had worked to be a success, or a disaster. Oh my! The relief I felt as I was cutting through this silky smooth custard pudding (whilst I was fasting) was such a joy! I just had to cut a slice for photos purposes before taking this baby out to an iftar we were invited to last night.

RECIPE FOR CREME CARAMEL/LECHE FLAN
Adapted from Russian Filipino Kitchen, with slight modifications

Prep time: 10 mins
Bake time: 45mins
Chilled time: 2hours (min)

Ingredients

Sugar caramel:
½ cup white sugar
2 tbsp water

Egg Custard:
4 eggs
1 can sweetened condensed milk
1 can evaporated milk
1.5 teaspoon pure vanilla essence

Method

1. Preheat oven to 160 degrees, fan forced.

2. Combine sugar and water in a stainless steel sauce pan and dissolve on low heat. Stir until it melts, then increase the heat and stop stirring. Keep an eye as the sugar starts to turn light brown, turn off heat and mix evenly. Transfer quickly to 5 ramekins, or I’ve used a square baking tray 20x20cm.

3. Add sweetened condensed milk, evaporated milk, eggs, and vanilla extract into a blender. Cover and “pulse” for 10-20 seconds until a uniform mixture is achieved. Do not be alarmed if there are a lot of air bubbles. Strained the mixture 3 times until you get rid of some impurities from the eggs and the bubbles have diminished.

4. Transfer the strained egg mixture into your ramekins/tray and use your fingers to pop up any stray bubbles on the surface. Put the mixture tray into another larger tray and fill the large tray with water, about an inch high . Like a water bath.

5. Bake for 45minutes and then cool for an hour before chilling it in the fridge. Chill for at least 2 hours before turning it over to a serving plate.