• 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.


  • 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 :)


  • 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.

 


  • Jul
  • 07
  • 2015

FREE Eid Lantern template

FREE LANTERN TEMPLATE

Eid Mubarak Mini Lantern

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

I’ve recently redecorated my living room and wanted to have a bit of a Scandinavian influence, though still keeping with that rustic look.  So this design is inspired by those 2 things. Sandinavian + rustic. If you see my Eid design theme (once you print this template), the triangles have a rustic watercolour effect.

Want to know how to DIY this mini lantern? Please follow my step-by-step photos with  instructions on how to construct this lantern, here.

Download your lantern template below! If you’re on Instagram, please follow me @inmystudio_ and hashtag #imsfreebies so I can stalk your Eid decor :)


  • Jul
  • 05
  • 2015

chewy fudgy brownies

I kid you not! This the most chewy-fudgy-brownies you will ever taste! My Sister in law came over for iftar last week and she brought over her brownies, ever since then, I am hooked! I got her to give me the recipe so I could make it for tonights iftar at my parents. The smell is simply amazing once it goes in the oven. I was fasting while I was taking these photos, and had to control my nafs to not lick my fingers!

 

RECIPE FOR CHEWY FUDGY BROWNIES
Adapted from my sister in law

Prep time: 15mins
Cook time: 50mins

Ingredients

185g butter, chopped
300g dark chocolate
1.5 cups (330g) caster sugar
4 eggs, lightly beaten
1.5cups (225g) plain flour
1/4 cups (25g) cocoa powder
Pinch of salt
Hazelnuts, chopped roughly (or any nuts of choice)

 

Method for Cake

1. Preheat oven to 170 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. Stir butter and chocolate in a saucepan over ow heat until smooth and combined. Remove from heat. Stir in sugar. Cool for 5 minutes.

3. Stir in eggs. Add sifted flour, cocoa and salt. Stir until combined. Spoon into prepared pan. Bake for 50-60 minutes until set and just firm to touch. Cool in pan.

4. Dust with icing sugar is desired.

 

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