Archive for April, 2014

  • Apr
  • 30
  • 2014

cekodok pisang | banana balls

cekodok pisang | banana balls

IMG_20140430_103241

 

My morning tea today with my lovely girls, while watching them colour in and do some paper activities. They even helped me with making the banana balls, though flour fight everywhere… but thats alright, as long as they are having fun!

 

 RECIPE FOR CEDOKOK PISANG/BANANA BALLS

Ingredients

400 grams very ripe bananas
400grams plain flour, sifted
1 tsp salt
1/4 cup caster sugar
1 tsp baking powder
2 cups oil

 

Method

1. Heat the oil in a wok.
2. Mashed the bananas thoroughly and then add the flour, salt, sugar and baking powder.Combine until evenly mix.
3. Once the oil is heated, drop in about a teaspoon of the mixture to form a ball shape (or somewhat similar)
4. Deep fry both sides until golden brown and remove and let cool.




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Category: breakfast, in my kitchen

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  • Apr
  • 27
  • 2014

raspberry, almond and white chocolate tea cake

In our family, we love berries. My girls can eat a whole punnet of berries in 1 sitting.

A few weeks ago we made a blueberry lemon butter cake, so this weekend, my eldest and I made this lovely rustic raspberry, almond and white chocolate tea cake.

All the ingredients needed to make this cake.

RECIPE FOR RASPBERRY, ALMOND AND WHITE CHOCOLATE TEA CAKE
Adapted from this recipe
Slices: 12 (20cm springfoam pan)
Bake time: 50 mins

Ingredients
150g (5.3oz) softened, unsalted butter
2/3 cup (150g/5.3oz) caster sugar
2 eggs
50ml milk
1 cup (150g/5.3oz) self-raising flour, sifted
150g  (5.3oz) almond meal, sifted
3/4cup (135g/4.75oz) white chocolate chips
150g fresh or frozen raspberries
2/3 cup (50g/1.8oz) flaked almonds
icing sugar, to dust

Method

1. Preheat oven to 180 degrees Celsius (350 F). Grease and line base and sides of a 20cm springfoam pan.
2. Beat the butter and caster sugar until thick and pale.
3. Add the eggs, one at a time, beating well after each addition.
4. Add the milk, then beat to combine.
5. Fold in the flour and almond meal, then fold in the chocolate chips and raspberries.
6. Spoon into the pan, and smooth flat.
7. Bake for 50 mins or until a skewer inserted into the middle comes out clean.
8. Cool cake in pan for 10 mins, then turn out onto a wire rack and cool completely.
9. Sprinkle generously with a layer of flaked almonds and dust with icing sugar.




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Category: cake, chocolate, desserts, halal, in my kitchen

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  • Apr
  • 22
  • 2014

{giveaway} submit your creative work!

 

I absolutely love creative work! Drawings, paintings, model making, soap making, digital illustrations, photography, patchwork etc- pretty much anything pretty gets me excited. I also love seeing creative designs out there and encourage everyone to get crafty and imaginative.

So… I thought hey won’t it be cool to showcase your work with in my studio! If you’ve got talent, and would like to share your creative work, please email or message me your photos and you’ll be entered into our competition for a chance to win 2 wall decals courtesy of Simply Impressions! It doesn’t matter if you don’t have any background in design! You can be a mum, a student, a lawyer…everyone’s invited to participate. Lets make this fun! So what are you waiting for? Look through your art piles or creative something new; you have until Sunday 27th April to send in your work to me. All the best and I’m super duper excited to see your creations xx

PRIZE INFO

Winner will receive 2 wall decals, chosen by Simply Impressions worth up to $30. This prize is not redeemable for cash. This competition is sponsored by www.Simplyimpressions.com and is not affiliated with Facebook.

 

SUBMISSION

Terms and conditions:

Submissions are open from 22nd April to 27th April 2014. You MUST own copyright to the work, meaning, the work was made by YOU and not someone else.

All submission photos must be emailed to iva [at] inmystudio.com.au OR send via Facebook message.Do not upload it on Facebook and tag us. Strictly via email or message.

Entries are open worldwide. More than 1 entry per person is welcomed.

 

VOTING

Terms and conditions

Voting will commence on 28th April to 2nd May 2014.

All photos will be published on In my studio’s Facebook page  and the public may vote.

The photo with the most amount of ‘likes’ will win the prize.

Only 1 Winner will be chosen & will be announced on Saturday 3rd May AEST.




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Category: collaboration, freebies, giveaway, in my deen, in my kitchen, in my studio, in my world

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  • Apr
  • 17
  • 2014

creamy garlic butter prawns


When you have 3 small kids, making dinner can be quite tough when you have 1 clingy baby, 1 throwing tantrum toddler and 1 demanding little girl. Some days, I just want to get dinner over and done with, so this is a perfect meal to make in just under 15 minutes.  Although it looks simple, its packed full of flavour! If I find I have a bit extra time, I’ll make some steam veges on the side, or whip up a quick soup to go with it.

 

RECIPE FOR CREAMY GARLIC BUTTER PRAWNS

Servings: 2
Cook time: 10-15mins

Ingredients
2-3  clove garlic, crushed
1 – 2 tbsp butter
20 prawns, deveined (about 200g)
1 cup thickened cream (or less)
1 tbsp cornflour
2 tsp stock paste (if you’re using a liquid stock, you might need more cornflour to thicken it up)
Salt & pepper to taste

Method
1. Saute butter and garlic for a few minutes then add the cream and stock, cover and bring to a boil.
2. In a small bowl, mix 1 tbsp cornflour with 1 tbsp water then gradually add it to the cream mixture.
3. Add prawns in a single layer and cook for a minute on each side. Stir until sauce thickens.
3. Finally, serve hot with some white rice*

*Making rice will also take approx 15 minutes, so make the rice first before making your creamy garlic butter prawns. Your rice will be ready just in time when you finish cooking the prawns :)




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Category: halal, in my kitchen, seafood

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  • Apr
  • 02
  • 2014

malay chicken curry

I love curries. Especially Malaysian curries. There are so many curry variations out there but the ones I love most is this malay curry and mamak curry. Mamak curry is basically Indian curry but the difference is that mamak’s version is darker and spicier whereas malay curry is a lot more creamier and sort of yellowish in colour.

Malay curry goes really well with pulut kunyit (yellow sticky rice) but I didn’t have time to make it, so we just had white rice instead, with some prawn cracker and steamed pumpkins on the side. This recipe was kind of put together instinctively, so hopefully I can do justice with measurements because it tastes absolutely delicious. Its great for those who dont like their curries too spicy and want a creamier texture.

 

RECIPE FOR MALAY CHICKEN CURRY

Servings: 2
Cook time: 45mins

Ingredients
1/2 small onion, diced
1 tbsp Babas curry powder
300grams thigh/maryland pieces (use boneless if you wish)
1 clove
1 star anise
1/2 cinnamon stick
1 potato, quartered
2 tsp chicken stock paste/cube ( I use homemade asian stock paste)
½ cup coconut cream
1/2 cup water (more or less)
Salt to taste (be careful with salt if you’re already using stock)

 

Method
1. Heat oil and saute onions in a small to medium size pot. Add the spices and fry until fragrant for a couple of minutes.
2. Add the curry powder and chicken and cook until chicken is just cooked.
3. Add water, stock and potatoes. Cover and cook on medium heat for 15-20 mins.
3. Pour in coconut milk and season with salt. Simmer for 10 minutes.
4. Finally, serve with rice or pratha (roti/bread).

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Category: asian, chicken, halal, in my kitchen

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