Sunday, 28 August 2011

Rainbow jelly - a recipe

I watched masterchef last weekend and was suddenly inspired to make agar-agar. So, I made this rainbow jelly last Sunday.

I don't normally cook with colors. Seriously. If you look through my previous entries, you will be able to see that the colors that I used to decorate my cakes were limited.

I had fun playing with these colors so lets just hope that I will continue not to be afraid to use colors in the future.

Rainbow jelly - ingredients:
10 g agar-agar powder
800 ml plain water
200 ml coconut milk
200 g sugar
A pinch of salt
food colorings

Cook 5g of agar-agar powder with 500 ml of water &100 g of sugar. Once cooked, put aside.

Cook the balance (5g) of agar-agar powder with 300 ml of water and 100 g of sugar. Once all the sugar had dissolved, mix in the coconut milk and a pinch of salt. Once boiled, put aside.

Now, the fun part. 

Pour 150 ml of the 1st mixture into a bowl and mix with a color of choice. Then pour into the jelly mould (or any container big enough to hold about 1200 ml of liquid). Wait for about 5 to 10 minutes until the jelly hardened. 

Using a fork, make some light lines on the jelly, this step is crucial our else the jellies won't stick to one another. Then pour 150 ml of the 2nd mixture.

Repeat with the 1st mixture (and a different color every time) and the 2nd mixture (without adding any color). Let cool in the fridge and enjoy.

Coconut milk and agar-agar powder (but I used clear version  and not the one with coloring) 

Saturday, 27 August 2011

Biskut raya 2011 - part 2 (chocolate chips cookies)

Made these cookies last Thursday, after work. Resipi dapat dari

I used small ice-cream scoop untuk dapat biskut yang lebih kurang sama saiznya. Tapi, kena penyekkan cookie dough tu sebelum dibakar untuk dapat biskut yang agak leper, or else, dia akan jadi gemuk-gemuk.

Sekali bakar dapat 12 biji biskut je sebab saiz biskut ni yang agak besar. Me and my hubby loves these cookies, but the kids don't like it because it contains almonds.

Sunday, 21 August 2011

Biskut raya 2011 - part 1 (biskut cornflakes)

Made these cookies yesterday evening. Recipe from my earlier post here.

This time, buat 2 adunan biskut, dapatlah dalam 180 biji.... 

Still in the opinion that this is the simplest cookies ever!!

Sebelum bakar - bakar pada 160 degree celcius for about 15 minutes 

After 15 minutes in the oven

Sedap & senang sangat nak buat

Sunday, 14 August 2011

Chicken pie & mini blueberry pies

My original plan for this weekend was to start making raya cookies. However, I ended up making chicken pie and mini blueberry pies instead, for iftar.

For the chicken pie, I had used the same recipe as per my earlier post on mini chicken pies. The pie crust is definitely a never fail recipe, and the chicken pie filling is real easy to prepare.

Here's the recipe for pie crust:

2.5 cups flour
a pinch of salt
225g cold butter, cut into small pieces
a little less than 1/2 cup of ice water

Using a food processor, combine the flour and salt. Add in butter and pulse for about 10 seconds. With the food processor running, add in ice water in a slow steady stream until the dough just holds together.

Wrap the dough in cling film and refrigerate for at least half an hour.

Now you can start working on the chicken filling.

Recipe for chicken filling:

1 onion - sliced
2 garlic cloves - chopped
chicken breast - cubed
2 potatoes - diced
about 6 to 8 button mushrooms - sliced
1/2 packet of mix vege
1 large can cream of mushrooms
1/2 can (use the cream of mushroom's can) of water
1/2 chicken cube
salt and pepper to taste
about 1 to 2 tbs of vegetable oil

Fry the onion and garlic with oil, then add in the chicken breast. Fry for about a couple of minutes then add in the potatoes. Next add in the mushrooms and mix vege. 

Mix in the cream of mushrooms, water, chicken cube and salt and pepper to taste. Let it simmer until the potatoes are cooked through and the sauce had thickened.

Take about half of the pie crust dough and line the pie plate. Pour in the filling and cover with the balance of the dough. Make some cutouts using knife to allow steam to escape. Bake for 180 degrees Celsius for about 30 to 40 minutes.

And since Amirul had been asking for "purple pie" since mid last week, I had reserved some of the pie crust from the above recipe  to make some mini blueberry pies for him. The blueberry filling recipe was adapted from

This is the simplest version of blueberry pie recipe, as all you need to do is line the tart shell (I used about 4 mini tart shells) with the pie crust dough. Pour in some fresh blueberries, and sprinkle the blueberries with a mixture of sugar,salt, corn flour & cinnamon powder. Dot with a little butter and cover with pie crust dough. Bake for 180 degrees Celsius (or lesser) for about 20 to 30 minutes.

I have no picture of the mini blueberry pies, but this recipe is definitely a keeper. Not only that it's easy to make, it tasted delicious too!

Sunday, 7 August 2011

Raspberry bakewell cake

Whilst browsing through the internet the other day, I found this recipe on BBCGoodFood's website. It's really easy to make as all you need is a food processor to mix the ingredients together, and a cake pan to bake the cake in.

I was a bit skeptical at first, as normally, in most cake recipes, we tends to cream the butter and sugar first, but in this recipe, all ingredients went into the food processor at the same time. And the cake still came out light and delicious.

Here's the recipe, adapted from the website:

  • 140g ground almonds (i used flaked almond and processed it in the food processor before adding in the rest of the ingredients)
  • 140g butter
  • 140g caster sugar
  • 140g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberries (i used about 160g)
  • flaked almonds
  • icing sugar to serve

  1. Heat oven to 180C, and prepare an 8 inch loose-bottomed cake tin.
  2. Blitz all ingredients (except for raspberries, flaked almonds and icing sugar) in a food processor.
  3. Spread half of the cake mix over the cake tin, scatter with raspberries and spread the balance of the cake mix on top of the raspberries.
  4. Scatter with flaked almonds and bake for 50 minutes.
  5. Cool, remove from cake tin and dust with icing sugar to serve.

It was really simple, does not require much time to prepare and tasty!. Will definitely make this cake again, but will try it with strawberry or blueberry instead.