in my studio | category

Apr
07
2016

kek batik | hedgehog slice

This is by far the easiest & yummiest NO BAKE cake ever! The time is takes to make this cake is pretty much just 10mins. You just have to chill it overnight though, but hey, its worth it! It doesn’t have eggs unlike some recipes, so its safe for pregnant women too!

KEK BATIK (Hedgehog slice)

Adapted from here

Ingredients

120g Milo
100g melted choc
125g butter
125g unsalted butter
4 tbsp cocoa powder
1 packet of Arnotts Marie biscuits (broken in halves)
1 can of Nestle condensed milk

Ganache
1/2 cup cream
100g dark chocolate

Method

Line a square baking tin with baking paper or glad wrap (so you can remove the cake easily after it has been chilled). I used 2 loaf tins instead

In a large saucepan, heat the butter on low. Once melted, add the condensed milk and stir until evenly mix.

Add the Milo and cocoa powder and stir until it is thoroughly dissolved without any lumps.

Add broken Marie biscuits and mix it through.

Pour the mixture in the prepared pan and press to get an even top. Cover with glas wrap and refrigerate overnight.

An hour before serving, remove the cake from the pan and let it come to room temp slightly before cutting (as it can be quite hard to cut)

No comments
Category: cake, chocolate, desserts, halal, in my kitchen

Jan
30
2016

jaffa mousse cake

JAFFA MOUSSE CAKE RECIPE

Cake Base
Adapted from, myself! Literally just tasted and go!

Ingredients

1/2 cup flour
1/2 cup almond meal
1/4 cup sugar
60g melted unsalted butter (more or less)
pinch of salt

Method

Preheat oven at 160 degrees, fan forced. Line the bottom and sides of a pan with baking paper.

Mix all the ingredients in a bowl, then press into the pan base. Bake for 10minutes. Cool.

Chocolate Jaffa Mousse
Adapted from My Kitchen Rules, with slight changes

Ingredients

225g dark chocolate
1 sachet of gelatine, mix with 1/4cup boiled water
300ml thickened cream
1 tbs orange juice, squeezed and sift pulp out
3 tsp orange essence (more or less to taste)

Method

To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside.

In a small saucepan, bring 1/4 cup water to a boil and mix in gelatine until dissolves. Let it cool slightly.

Meanwhile, whip the cream until soft peaks form.

Add the gelatine into the chocolate mixture.

Add orange juice and essence to whipped cream and mix evenly.

Then gradually fold in the cream into the chocolate gelatine mixture.

Spread over cooled cake in pan. Refrigerate for 3 hours or until set.

3 lovely comments
Category: cake, chocolate, desserts, halal, in my kitchen

Sep
14
2015

savoury brunch pastry

I love pastries! Sweet or savoury, I’ll happily scoffed them all! I made these pastries for a brunch a few weeks ago. I’m very fussy with it comes to breakfast so I decided not to follow a recipe, and just simply whip up something that I would enjoy. I love caramelised onions and haloomi cheese. These 2 are the main ingredients I love and I could just eat them on their own!

RECIPE FOR SAVOURY BRUNCH PASTRY

Makes: 12 pastries
Prep time: 15mins
Cook time: 20-30mins

Ingredients
300g mix mince (beef & lamb)
1 brown onion, sliced thinly
1 cup cut haloomi cheese (diced)
1 red capsicum, sliced thinly
1/2 cup sliced black olives
beef rashes (optional, for variety)
3 sheets puff pastry, thawed
10 mushrooms, sliced
1 tsp italian herbs
2 eggs, beaten
salt & pepper, to taste

Method

1. Preheat oven to 160degrees fan forced. Line 2 baking trays with baking paper
2. In a saucepan with some oil, brown the mince. If adding rashes, you may cook it with the mince. Do not overcook. Remove
3. Add a bit more oil and saute the onions, mushrooms and capsicum. Cook until onions caramelised and capsicum is nice and soft. Then add salt, pepper and italian herbs
4. Cut 1 sheet of pastry into 4 square. Gently roll the edges to form a shallow pit for the ingredients to sit in. Then add the sauteed onions/capsicum/mushrooms around the edges. In the middle, put about 1-2 tablespoons of mince. Top it off with some olives and cheese and finally drizzle the egg over.
5. Bake for 20-30mins until pastry is golden and puffed.

No comments
Category: beef, entree, halal, in my kitchen, pastry

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
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.

No comments
Category: cake, desserts, halal, in my kitchen

kek batik | hedgehog slice

jaffa mousse cake

savoury brunch pastry

malaysian lontong

creme caramel | leche flan

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