Sunday, June 19, 2016

Belgian Chocolate Tart



WHAT IS LIFE WITHOUT CHOCOLATE??
(I should write a book lol)

So heyyy there chocolatessss. 'Ssup with life,eyh?

I hope everyone knows I have a great infatuation for belgian chocolate tart. Well it all starts when my sister introduced me to Zawara Coffee. The BCGT there was DA BOMMZZ!!

Recipe:
Biscuit base:

  • 300g chocolate biscuits/cookies (Oreos,our fav)
  • 125g unsalted butter
Ganache:
  • 200ml cream
  • 1 tsp vanilla essence
  • 200g dark chocolate,,roughly chopped
  • 25g unsalted butter
1.Using food processor, blend the chocolate biscuits to create fine crumbs. Melt the butter and add to the cookie crumbs. Blend until well-combined.

2.Place the crumbs into a tart tin,pressing the mixture at the bottom to the sides evenly. Bake for 5 minutes 180C.

3.Heat the cream and vanilla essence in a pot on a stove. Remove from heat and add the chocolate and butter. Stir until well blended (until you see the smooth and shiny chocolate)

4. Pour onto your biscuit base and chill in the fridge until sets.

>>>>>>>>>>>>>>>>>>>>THE END<<<<<<<<<<<<<<<<<<<<







Canton Short Escape


'Twas a last minute flight, I don't know I was going along until my dad said he wanna take me there. Well he was hoping I could benefit the trip with my rustic Mandarin haha.

They always came to China (obviously without me), and this was my first. Well I could say it was great...not because I have to babysit kids *sigh.

It was actually a great opportunity to enjoy my life before entering college life. 5 days after I came back to China,I have to register myself in INTEC. And prolly no more travelling due to tons of assignments and studies (who knows?)

I could only give you pictures,like always. 

Being all stripey because I can

Y'all sure it's me?

LED lights are feasts

Not a single day without la mien aka mee tarik!!!!!

Friday, April 15, 2016

BACKPACKING-Djok Dja

Assalamualaikum and greetings,y'all!

Alhamdulillah,it's been a great blessing for having this long days after SPM life-I could join my sisters' backpacking trip.
This time I will take you along with me to explore Jogjakarta,Indonesia where I went last month. Sorry for the late update,tho it already 'basi' (I was quite buzy,basically me everytime)

THE DAY:KLIA 2
Now that was my inaugural backpacking with my twain sisters and 4 cuzzy and 2 my sister's friends.Ohhh, to emphasize everything here,also my first evcr self-sponsored travel.From the flight  ticket,hotel,taxi to pocket money... *cry a lake
TBH,I still cannot move on from this trip. It's true,spending my own money on something somehow trained me to appreciate everything.It's not easy to earn and in any event is very easy to lose.This trip,I felt so occupied,no time to be wasted!(Duhh,it's called backpacking for reason,aufa)
Going to this humble country however gave me such indescribable experiences and lessons.Cliche as in essays,but true.Not saying that Paris or Aussie can't make me a better person,yep?I discovered a lot from the local here.Talked to several people who barely make money to feed their hungry family,but they smile like tomorrow never die.
The people here are nice,too,unlike the stories I heard. Alhamdulillah everything was safe and sound,I did not encounter pick-pocket or etc....
and the places I went,magnificent (I was dumbfounded most of the time!)

Moving on about FOOD
Jogja,pronounced Djok Dja is closely related to their special traditional delicacy,Gudeg. Made of unripe nangka (jackfruit) with palm sugar and coconut milk which eaten with white rice as a Lauk.In Malaysia we distantly eat sweet lauk like dessert with rice. Our lauk is savoury most of all. I.ofc had a try and the taste tinged my tastebud.Guess what,I emptied my plate. But you gotta try on your own!


Driving hours to Dieng (Negeri Di Atas Awan),there's a fruit called Carica you can find ubiquitous by the road.Locals simply pasteurized them in syrup without adding preservatives and colouring and flavouring.They were so cheap too (everything so cheap lah)that I wasn't at will to bargain when I wanna buy.That's why my money always MIA,undected. :(

DAY 1

Arrived at the airport,took bus to the hotel.Then walking out to Malioboro. (Took longer 'cause we lost)
MALIOBORO-the first nearesr place we went after arriving

Must have pictures with local!

Bakso in Malioboro


DAY 2

  • About 5hrs drive to DIENG. We hired a  supir,he was super duper kind,and quite good looking too opsie)

Candi Arjuna,in Dieng
Kawah Sikidang

Kawah people smells like rotten egg



That's meeeeeeeeeeeeeee!!!!!!!!! *not excited
Best and cheap mushroom restaurant! Jejamur is cendawan
DAY 3


  • Gunung Merapi
  • Gua Pindul


Gunung Merapi

















DAY 4
Nak pergi Malioboro lagi sekali niiii 

Teh Botol is essential!

Bizarre!

We make this airline like a cafe. Adios jogja! :(



Wednesday, April 13, 2016

TROPICAL-Mango Cheese Cake!

Assalamualaikum and greetings,everyone!

If you are following my instagram account, you'll notice that I was outta town (alah pergi Perlis je pun). And on our way back to Kelantan, we stopped at RnR Sungai Perak. They sell lotsa fruits and I believe this is where we spent the most money in any RNRs. Dad,Mum,me and everyone, we're crazying about fruits. And when you get to the centre of the rnr,you'll smell the fragrances of fruits,mangoes especially. Mangga Harum manis and apple shaped mango are my favourites!
Mine was a smaller size cake aluminium foil

So I made mama to buy some for me as mango panna cotta is playing in my head. When we get back, I started to plan, well yeahh I really need to plan everything first so it wont be a mess!Then I found this one recipe from CITARASAWAN- Mango cheese cake (Chilled). Since I haven't been doing cheese cake for ages, I remembered the last time I bake,I was 13. So okayyyy go get 'em cream cheese for meeeeeee!!!

It was an absolute struggle to peel the skin. I kinda need a lot a lot of practice later, since usually I  rely on others to do it for me.


Base:


  • 150gm digestive biscuits-crushed
  • 70g melted butter

Cheese Batter:

  • 250g cream cheese-room temp
  • 60g castor sugar
  • 1 tbsp lemon juice
  • A mango(blend,make it as puree)                 *set aside 4tbsp for glaze
  • 140ml yoghurt
  • 150ml UHT whipping cream
  • 1 ½ tbsp gelatin (Muslims,make sure its Halal)
  • 50ml water
  • ½ mango,diced

Glaze
1/2 tbsp Gelatine
50 ml water
4 tbsp mango puree + 1 tbsp sugar (mix)

Decoration
3 mangoes/Gold Waterlily (thinly sliced)
1 tsp agar agar powder
1tbsp sugar
100 ml water

Cake tin size:7" Loose Base Tin 

Method:

Base:Mix both ingredients together,spread in the tin and compress to the base . (I rolled and press them using the circumference of a glass)
Bake for 8-10 mins at 180C and chill in the fridge.

Cheese batter:
1.Whisk whipping cream until thick.Set aside.
2.Add in water,sprinkle gelatine and set until gelatine expands.Melt in a microwave a few
seconds or using double boil in a stove. Set aside.
3.Whisk cream cheese and sugar until even and no clumps. Add up mango puree,lemon juice and yoghurt,beat until incoporated.
4.Pour the gelatine and mix,finally the fold over the whipping cream until smooth.
5.Arrange the mango cubes on the base and then puor the cheezy batter and spread evenly.
6.Chill in the fridge 4 hours or a night.

 Glaze 
 Water and sprinkled gelatine,into a bowl.Let them rest.Melt them in microwave a few seconds/double boil on stove. Mix up with mango puree until mixed,and set until the temperature drop to room temperature (warm when touch).Pour on the cheesecake and chill in the fridge until set.

Decoration
 Arrange the mango slices becoming rose pattern / arrange as you like.
Boil water,sugar and agar-agar powder . Stir until the steam subside and warm when touch.
Then,pour on the mango slices. Chill in fridge until set.

*Immerse your knive in hot water to slice


Sunday, March 6, 2016

KEK BATIK - Marie AuFudge Cake




It's a day to reminisce our old days as a kid, where I always love to eat my sister's Kek Batik that I even asked her to make one for my classmates. As the making of it would be very simple, I started to try it myself (when I was 6yo). Kinda like throwing everything I remembered from watching my sister did that.And wallah,there goes my first not-so-called-cake ,Kek Batik which really boosts up my passion in baking which after that I tried to bake my first chocolate cake. :'))

KEK BATIK @ Marie fudge (glamour wuuu)
  • 2 cup Milo
  • 2 tbsp cocoa powder
  • 1 tsp coffee powder (optional)
  • i tsp vanilla essence
  • 1/2 tin condensed milk
  • 250g butter (one whole stick)
  • 1 packet of Biskut Marie (I prefer the plain so that you can see the contrast with the fudge)

Method:
(I remember how I did, I combined everything except the biscuit and cook on the stove,no problem)
  1. Make sure you melt the butter first.
  2. Then add the condensed milk,vanilla,cocoa,milo and coffee powder and mix until smooth and no big lumps.
  3. Cook on stove until they somehow thicken and remove from heat. 
  4. Break the biscuits into halves and coat them all into the goey fudge.
  5. Man,pour them into the plastic tupperware or your cake tins already!

MY WAY: I took cling plastic wrapper and  lay on the flat table.Next,pour the fudge on the middle of it .I took both end points and bring it to cover the fudge (leaving a longer side to roll over), and roll them away very tightly. Which you can see the result above. :P

P/S: If you like the biscuit to be soft, cook the biscuits a little longer before removing from heat.