black bottom cupcakes

Will add recipe and further text later. Nursing a killer headache that even this cupcake was unable to cure.

Raya Cookies + Kueh

I would like to take this opportunity to wish my 3 blog sharing darlings Kay, Ummi + Nanie Selamat Hari Raya Aidilfitri, Maaf Zahir Batin. Hope all is forgiven... and my wish goes out to all muslims out there as well. :D

During the fasting month i had made and sold a fair amount of cookies to relatives and friends. Initially i intended to make 7 different types of cookies which are:

• Butter Cornflakes Cookies
• Chocolate Crunchies
• Almond Cookies
• Chocolate Chip Cookies
• Orange Sable Cookies
• Lemon Melting Moments
• Orange Chocolate Cookies
  

But i ended up with 6 because the last one didn't turn out the way it was suppose to and i didn't have time to rectify it cause i needed to meet the dateline of all the orders and also the fact that i was doing it on my own. I need a helper next year! :P
But alhamdullilah all the cookie orders were delivered in time.

Other than cookies, i helped my mum with a few variety of local nyonya kuihs and agar-agar. She loves making these local delicacies unlike me...hehe suke western je...


1. Butter Cornflake Cookies (baking away)


2. Chocolate Crunchies (ready for delivery)


3. Almond Cookies (fresh out of oven)


4. Chocolate Chip Cookies (my favourite)


5. Orange Sable Cookies (Z's favourite)

I just realised i don't even have a single photo of my lemon melting moment cookies. How sad! because it's one of the prettiest cookie out of all because it uses a piping bag and star nozzle to make a swirly shaped cookie....and taste good too....booooo now i feel down out of the sudden.

Sigh anyway...

here comes my mum's section :)


1. Currypuffs before going into the fryer


2. Onde-onde or some might call them buah melaka


3. Kuih Seri Muka (bottom:pulut, top:pandan flavour creamy custard)


4. Cekodok (banana fritters)


5. Biji Selasih 2 layer jelly


6. Mango flavoured jelly with cubes of brown sugar jelly inside

A treat after long absense

Hello everyone...i'm back after so long of not posting anything. I didn't stop cooking, baking or anything like that is just that i've been really busy lately and just couldn't bring myself to sit in front of the screen long enough to put up a post.

Anyways, this come back entry is just gonna be very short, sweet (literally) and simple.

Cupcakes....yessss i just love the look of them. I've always been a fan of cupcakes and i believe that cupcakes shouldn't just be nice on the outside. Reason is cupcakes are known to be pretty and cute to look at but taste wise......nah, (showing thumbs down) you know what i'm sayin rite?...well not until now where cupcakes seems to be the craze these days and it has very much improved in quality and easily found in your nearby cafe or restaurant. :)

Welp, i'm gonna leave you with photos of cupcakes that i had made during these past months. Enjoy!!!


Chocolate Cupcakes with Chocolate Ganache Frosting


Vanilla Cupcakes with Strawberry Filling & Frosting


Vanilla Mini Cupcake with Buttercream Frosting


Vanilla Cupcake with Buttercream Frosting

My week @ Perlis

Well, 2 weeks has past in a flash. Reason for disappearing is 1st week = was in Perlis for a girlfriend's wedding. 2nd week = no internet connection...booooo, but i'm back now with loads of posts to come.

I'll start of this post with happenings at Perlis. It's gonna be a long a** story so i'm just gonna give a very short version and random photos and then you can just figure them out...heheheee

Reached Perlis by 4th July night straight to the bride's house to get some henna art on our hands. Next morning attended the Akad + Lunch and later that night some girl time for the bride's Malam Berinai.

The following day was our jalan2 day around Perlis...we indulged in laksa + ais kacang which was superb and only cost RM3 for both!! We also went to the snake farm, mandi sungai while eating local fruits such as mangosteens, durians, rambutans and bananas. OMG we were in fruit heaven...everything was so much cheaper than compared to the ones in KL. Later in the night we went for seafood which was nothing to shout about.

Next day was the big event...Bersanding + Lunch. Good food and loads of em'. Lastly, at night a thank you dinner event from the newlyweds to family and friends which was themed arabian night and of course catered by none other than Sahara Tent all the way from KL. Btw, I happen to love sahara tent so yay!!!

There were many stalls with all types of local food being prepared on the other half side of her house such as roti canai, burger, laksa, ice-cream, ais kacang and loads more. So we had to grab an ice-cream each before leaving as you can see.

Lastly...arabian night. I was disappointed with the food from Sahara Tent. I don't know what went wrong but it just wasn't good, not like what i had always eaten in KL. 1st picture is the Assorted Arabic Entree consisting of Hummus, Fatosh, Tabullah and Falafel. 2nd picture would be the main course which i had expected to be mutton (it's like helloooo arab food = mutton = :D ) but nooooooo it turned out to be Sahara Roasted Chicken and Greek Style Baked Fish served with Briyani Rice. The portion was big but it didn't taste that good. I couldn't take pics of the others which was Moroccon Vege Soup and desserts Um Ali Milk Custard and Baklava because of poor lighting. :(

Well basically that rounds up my trip there...will be posting on the food @ Hilton for her wedding in KL which happened a week after. Till then...bye...

Dinner @ Madam Kwan's

Madam Kwan's is a 'kopitam like restaurant' serving local dishes. Recently, Z and I had dropped by the branch in Bangsar to give it a try. The most famous dish here is Nasi Bojari which is a type of Indonesian coloured rice that comes with assam prawns, beef rendang and deep fried chicken. That's what i had. The rice has a nice aromatic taste and deep fried chicken was crispy on the outside but soft and tender inside...mmm :)

Z had Nasi Lemak which came with chicken curry, sambal ikan bilis and acar (pickled vegetables) which was placed in a separate serving. The nasi lemak was good but to me i think nasi bojari is way better.

They had mouthwatering local desserts here such as ice batu campur, cendol, bubur cha cha, sago gula melaka and more but the portions of the rice was so big that we had no space for any of those. :(

Mad about CHEESE

This just came out @ Pizza Hut, 28th June...I WAAAAAAANT!!!

Will be trying it one of these days...:D

Glazed Mango Sponge Cake

Tak sedap sangat... :(

Okay, maybe that's an over statement... But to me, i think it could be better.

Reason behind making this cake is because Z's mum had purchased a new Reader's Digest hardcover thick baking book. I was browsing through and Z said why don't i make something from it. The thing is his sis had already tried couple of recipes and it didn't turn out that good so now it's my turn to test and see if the book was just full of bad recipes...hehe. I had lots of mangoes at home hence the mango cake.

Glazed Mango Sponge

1 ripe mango
170g (3/4 cup/6 oz) caster sugar
2 eggs, lightlybeaten
125g (1/2 cup/4 1/2 oz) natural plain yogurt
125ml (1/2 cup/4 fl oz) sunflower oil
finely grated zest of 1 lime
185g (1 1/2 cup/6 1/2 oz) plain all purpose flour
2 tsp baking powder
30g (1/3 cup/1 oz) desiccated (sweetened shredded) coconut
2 tbsp icing sugar, sifted

1. Use a 18-cm (7-inch) square, deep tin with a loose base or a 20-cm (8-inch) round, deep cake tin. Grease tin and line the base with baking paper. Preheat oven to 180 degree C (350 degree F/gas mark 4).

2. Peel the mango. Cut the flesh away from the stone and slice thinly. Arrange over the bottom of the prepared cake tin.

3. Place the sugar, eggs, yogurt, oil and lime zest in a large bowl and stir until smooth and mixed thoroughly. Sift flour and baking powder and fold into the mixture, alternating with the coconut.

4. Spoon mixture over the sliced mango and smooth the to. Bake for 50 minutes or until golden brown and firm to the touch. Check after 30 minutes and cover with foil if the cake is browning too quickly.

5. Leave cake in the tin for about 15 minutes, then turn out onto the rack of a grill tray, mango-side up. Peel off baking paper. Preheat grill. Dust cake thickly with icing sugar and place under the hot grill for 3-4 minutes or until the sugar has melted and is golden. Leave to cool on the rack.

6. Transfer the cake to a plate for serving. Any leftover cake can be covered with cling film and kept in the refrigerator for 2-3 days.

Verdict is it's just so-so. I wouldn't look forward to eating it and probably won't make it again. The texture is crumbly and dense. I think the mango just on top is not enough as you don't taste much of it. Overall i would rate it 5 out of 10. I'm thinking of using it as a base to make trifle, that is if i don't see anyone eating much of it.