• Jul
  • 03
  • 2015

moist carrot cake with lemon & cream cheese frosting

 

I have been making this carrot cake for years but sadly I have forgotten where it originated from, (No, I remember now! Of course its from Bree- the lovely Pioneer Woman!) and its always a winner, hands down! Let me tell you, its so so soooo soft and moist and I usually would cover the entire cake with chopped walnuts, unfortunately I didn’t have enough at the time of baking it, so I just sprinkled a bit over the top. But if you do, please, please be generous. It just brings it all together, Yum!

Re-bumped post: I made this cake yet again, and just had to put the walnuts on top! I think the lighting made the colour of the cake injustice (above 2 pics) but the actual colour is much like this photo below.

 

RECIPE FOR MOIST CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Adapted from Pioneer Woman, with modifications to cream cheese frosting

Serves: 12
Prep time: 20mins
Cook time: 50mins to 1 hour

Ingredients

Cake:
2 cups plain flour
2 cup sugar
1 cup vegetable oil
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2 cup grated carrots
1/2 tsp salt
4 eggs

Icing:
50g butter, melted
180g cream cheese, at room temperature
1 cup walnuts, chopped
2.5 cup icing sugar
2 tsp lemon juice, sift out pulp

Method for Cake

1. Preheat oven to 160 degrees (fan forced) or 180 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. In a large bowl, mix sugar, oil and eggs using a hand whisk until just combined. Do not overwhisk.

3. In another bowl, sift together flour, salt, baking soda, baking powder, and cinnamon.

4. Then add step 3 to the liquid mixture in step 2 and combine well with a spatula.

5. Add carrots and fold mixture.

6. Pour into the pan and bake for 50 minutes until a skewer inserted comes out clean.

7. Cool completely before putting the icing on.

Method for Icing

1. In large bowl, mix butter and cream cheese with an electric mixer.

2. Add sugar and lemon juice. Mix again until creamy.

3. Spread generously onto cake and drizzle the nuts all over.

 


  • Jun
  • 30
  • 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.


  • Jun
  • 23
  • 2015

malaysian beef rendang

I hardly ever cook rendang, especially beef rendang. Why? Because it takes hours and hours to cook this delicate aromatic dish. In Malaysia, we call this ‘Rendang Tok’ which means Granny Rendang, sure enough, this recipe originated from my cousins grandmother, God bless her!

 RECIPE FOR BEEF RENDANG/ RENDANG TOK
Adapted from Tok Ye, with slight modifications
Prep time: 30 mins
Cook time: 3-4 hours

Ingredients

Blended ingredients
12 small shallots
7 cloves garlic
1 knob ginger, 4 cm
1 knob galangal, 4cm
3 lemongrass, end part only and sliced thinly
15 dried chilli, soaked in hot water for 30 mins

The rest of the ingredients are:

2 kilo beef chuck steak, with bones
2 tsp ginger paste (to marinate the chicken)
2 tsp garlic paste (to marinate the chicken)
2 tbsp ketumber (coriander powder)
1 tsp jintan manis (cummin spowder)
1 tsp jintan putih (fennel powder)
1.5 tbsp curry powder (brand:baba’s meat curry powder)
1 tsp turmeric powder
2 tsp salt
2 tsp palm sugar (or brown sugar)
1 tbsp tamarind paste
1 tsp black pepper
3-4 kaffir lime leaves
100g kerisik (dry fry shredded coconut untill golden brown)
1 can coconut cream
1/2 cup oil
1 cup water

Method
1. Marinate beef with a bit of salt and ginger & garlic paste. Stand for an hour.
2. Put oil and add blended ingredients, fry until fragrant and you see the oil separates. Should take about 7-10 mins.
3. Add the spices (coriander,cummin, fennel, turmeric and curry powder then fry again until oil separates. Another 7 mins.
4. Put the beef and water in then cook covered on low heat. Stir regularly every 20 mins to make sure it doesn’t burn.
5. Add the kaffir lime leaves, tamarind, coconut cream, kerisik (shredded coconut) and season generously with salt, pepper and sugar.
6. Cook until it dries out and the colour has darkened. Cooking time should be at least 3 hours.
7. Serve with warm steam rice.

Note: Rendang is best made a day in advance! Tastes really good the day after!

 


  • Jun
  • 07
  • 2015

FREE Ramadan Gift Tag Printables!

PRE RAMADAN FREEBIE

Ramadan Gift Tags

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

Assalamualaikum lovelies!

Can you believe its nearly Ramadan again? Subhanallah time flies! This Ramadan 2015, I have a few extra printables, well, mainly because of  my kids. You see, we don’t celebrate birthdays or Christmas, so the only occassion my kids get to enjoy are the 2 Eid’s. Alhamdulillah.  So I always try to make it really special, something that my kids will look forward to. As Ramadan is coming up in less than 2 weeks,  my girls and I made lolly date bags to gift to family and close friends.

I’ve also got a couple more FREE printables coming soon, so keep your eyes peeled in the next few days as I publish my KIDS Ramadan to Eid Countdown and a Ramadan Breaking Fast Dua poster for you guys to download and frame/stick on your wall.

My 3 year old helping me packaged the dates. No bare hands used, only thongs ;)

I hope you enjoy these printables and please keep my family in your dua’as before you break your fast. Ramadan Mubarak to my lovely sisters around the world x


  • May
  • 24
  • 2015

new york cheesecake

new york cheesecake

 

This is the best baked cheesecake ever. Like ever! For years, I baked so many cheesecakes and finally have found a recipe that I am happy with, again, thanks to my amazingly talented sister who made this cake a while back, I am now hooked on it. It is so soft, moist, creamy and not overly sweet. I think it has the perfect balance of sweet and sour (from the raspberry coulis)

 

RECIPE FOR BAKED NEW YORK CHEESECAKE Adapted from A Glutton in London with slight modifications Serves: 12 Cook time: 1 hour Cool time: min 4 hours (preferably overnight) Ingredients

3 tbsp melted butter
1 packet Scotch finger or any biscuit of choice (about 200grams)
3 tbsp plain flour
1/2 cup sour cream
2 tsp vanilla extract
2 blocks of Philadelphia cream cheese
1 cup white sugar
1/3 cup milk
2 eggs
1 tsp finely grated lemon zest
1 tsp finely grated orange zest

Method

1. Preheat oven to 160ºc. Fan forced.
2. Lightly grease a 22cm springform pan and lined with baking paper.
3. Mix biscuits and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom evenly.
4. Whisk flour, sour cream and vanilla extract in a bowl, and set aside.
5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, about 3 to 5 minutes.
6. Pour milk into cream cheese mixture and whisk until just combined.
7. Whisk in eggs, one at a time, stirring well after each addition.
8. Stir in lemon and orange zests, and sour cream mixture. Whisk until just incorporated.
9. Pour mixture into springform pan and bake for about an hour, when the edges have puffed up slightly and the surface of the cheesecake is firm except for a small spot in the middle which should jiggle when the pan is gently shaken.
10. When the baking time is over, turn off the oven and let it cool in the oven for 3 to 4 hours to prevent cracks in the cheesecake. This is really important, and my cheesecake did not crack at all! woohoo!
Ingredients for coulis
1 cup raspberries
1/3 cup caster sugar
1 tsp lemon juice
Method for coulis
1. Add all ingredients in a small saucepan and stir until incorporated.
2. Leave to cool for 15mins before blending it,  finally put it through a sieve and serve!
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