All Spices Roasted Chicken

Hey peeps, usually my mom take charge of the kitchen, so I always look forward to home cooked food but mom just went on eye surgery so yours truly got to take over. Hb said he likes my roasted chicken.....

So just to share.....

1 large chicken

2 sticks lemon grass

2 cloves blue ginger

1 red onion

4 cloves garlic

2 cloves of ginger

Blend all the above....

Mix in 2 tbsp each aniseed powder, cummin poweder and coriander powder.

Salt and sugar to taste.

Marinate the 2 tablespoon of the spices onto the chicken leave it for an hour. Heat 2 tbspoon of old and saute the remaining in a wok then add the marinated chicken spread evenly the spices. Transfer to a roasting pan and bake it for 45 mins at 180degC. Serve while its hot.

Trio Marble Cake

Trio Marble cake.... this will be this week's weekend workshop. Meet with Jessie for dinner last night, thought I brought a slice or 2 for her. Hb brought the rest to office....

Chocolate Devil's Food Cupcake

Martha Steward is one of my favourite Talk Show celebrity, she came to Malaysia recently invited by Tourism Malaysia.... Ive always wanted to try her famous Chocolate Devil's Food Cupcake.... wow "Its so tasty!!"... hmm Yasmine favourite line.... So here it is.... try the recipe....

By "Martha Stewart's Cupcakes"

Ingredients

3/4 cup – unsweetened Dutch-process cocoa powder

3/4 cup- hot water

3 cups- all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) – unsalted butter

2 1/4 - cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

Chocolate Ganache Frosting

Chocolate Curls, for decorating (optional)

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Rainbow Swirl Buttercream cupcakes

So this is 6 pcs in box.... for sampling for bulk orders

Fruit Pastry Cake

Lyn a friend of mine emailed me this recipe quite a while ago... she said "a must try recipe"..... so today got the urged to try this cake I studied the cake percentage of ingredients, felt that certain % of ingredient is low, furthermore I saw nice strawberries, blueberries in the supermarket, I thought I give it a try.....

My review of this recipe its a little less moist, so from original recipe of 100g butter, I think its best to increase it to 150gm and use salted butter, becos we have the sweetness from the fruits, sour... a littly salty.... walllah just nice..... a must try cake.... cubalah!!!

Ingredients

100g butter
200g caster sugar

50g sour cream

3 eggs, lightly beaten

1 tspn pure vanilla extract
1 tspn lemon or orange zest
210g plain flour
1 tspn baking powder
500g fruits (Use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits - not too juicy either fresh or canned, to fill the top of the cake)

Method:
1) Pre heat your oven 180 degC.

2)Wash, cut or slices and drain fruits and set aside. (if using canned fruits, tap fruits with scotch towel fruits to remove the syrup

3) Grease the side of an 7" square pan or 8 round pan line the base with parchment paper. 4) cream butter, sugar and sour cream (or yogurt) till light and fluffy.

5) Add in the eggs gradually and beat till incorporated in the batter.

6)Add vanilla extract and zest. Mix well

7)Fold in seived flour and baking powder and mix till smooth.

8)Pour batter into pan and smooth out the top with a spatula.

9)Arrange fruits on top lightly into the batter (avoid pressing). Decorate the fruits as desired.

10)Bake at 180degC for 60-70 minutes.

11)Once baked, leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar (optional).

Thank you Cupcakes for Noor

I personally delivered the cuppies to Noor at her office, glad that she sms me she and colleague like them. Have been thinking for a week how best to meet Noor requirements as it is assortment of design finally completed the assignment. Alhamdullillah.

Mr Bean Birthday Cake

Mr Bean cake (at the Beach). Jerard asked his mom for Mr Bean theme.... so mummy went googling searching for Mr Bean.... I used brown sugar to make the effects of the beach sands.
When I am given the chance to design.... wow even though its tough sometimes but I am free to expand my creations.

Marbles! Marbles! Marbles!

Hey peeps.... Zebra.... reminds me somewhat close to my heart. Sigh......nostalgic... Anyway today I had a workshop on marble cakes.... these days.... there are many styles of doing it... spongecake or buttercake.... Zebra Marble Cake (using egg whites)

Blueberry Marble cake

Rainbow sponge cake

Tartlets Pastry Class

When I was uploading this images I suddenly remembered I did not take a pic of some of the birthday cake I did this weekend, including one for Anna, a German soccer team supporter who wanted me to do a German flag cake for her birthday.... maybe I should get one from her.
Anyway, the weekend ended with a high note with the tarlet pastry class went well..... yet another long session.

Apple Pie Egg Tarlets

Fruit Tarlets

With the recent case happen to one of the food blogger... Mat Gebu, I decided to watermark all the recent images.... so no "daylight robbery" of creations. Imagine the hardwork done by the baker spending hours on his/her skill and creativity... someone else getting the credit. So if you need to copy.... best give credits to the rightful owner....

Desi and Razak Wedding

Its another tiring Saturday again.... this time I was only concentrating on Desi Wedding cupcakes. Desi has approached me way back in January to do her wedding cupcakes. It was held at Lagun Sari restaurant.... I must say the ambience was good.

Yours truly.....

Choc Moist with vanilla frosting....

The heart shape cake is my gift to her.....

This is how I transport my cupcakes..... thanks to cupcake courier...

Chocolate Chip Cookies

A few years back, when it comes Christmas my former CEO would drop by to our dept to give everyone a bottle of Choc Chip cookies..... and I always said to myself OMG.... wow her cookies tasted like the Famous A.....'s. I've learned and search endlessly for the right taste of chewy and yet little chrunchy taste of choc chip.... The recipe given from most books and schools were almost the same weight and measure but whats there in the perfect cookie is how you baked it. So I incorporate the technique by ita-delight during her lesson here in spore... and finally got it.

So here is to share the recipe

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup butter softened

3/4 cup granulated sugar

3/4 cup brown sugar. firmly packed

1 tsp vanilla extract..... (use extract)

2 eggs

12 ounces semisweet chocolat chips

1 cup of chopped nuts (I used walnuts)

1) In a small bow combine salt, combine flour, baking soda ans alt, set aside

2) Combined butter, granulated sugar, brown sugar and vanilla extract until creamy

3) Beat eggs add flour mixture finally add choc chips and the nuts

Now comes the important tips:

Drop by level a spoonful onto ungrease cookie sheet. Bake for 150 degrees for 15 min. Then open the oven change sides used your turbo fan to even the heat. Bake for another 15 mins. You'll be surprised it will stay crunchy for a few hours on your cookie tray.

Me.... the Baker

Hey Peeps....it been a tiring endless weekend for me....just managed to snap a few photos... had to deliver the cakes on time, did have time to take some of the cakes, anyway just like to share, last week while I was cleaning my kid's room I saw this drawing by Yasmine..... So just in case you might wonder how I look like.... look at the drawing. I am to her Chef Izah..... she had given me the title. So I am keeping this cos she said she too wants to be a baker.....

Puff pastry class on 4 July 2010

The french method

Chicken Pie

Fruit pocket

All ready Baked

This class was attended by Kak Zu, Kak Momtaz and Kak Som.... all my regular students... session I must say private grp for them. Class ended very late, cos puff pastry class requires resting time of the dough and I wanted them have a hands on of baking it.... So enjoy the puffy..puffy

RETRO THEME 21ST BDAY FOR RAZZAQ

You will never know what you gonna get.....

Razzaq 21st Bday. He had asked me to do the Arabian nite theme initially but later he changed his theme. With much discussion and the sample design he provided.... and customised according to his request and then used various kind of decorating stuff... like fondant, icing sheet (for the retro dances and musical noted) and buttercream. Cake weight was more than 4kg.....