Raya Goodies

Raya has just passed about a week but I am still mad about the raya goodies. Hence I tried some raya cookies recipe which turned out to be great, it's time to share with you!

Biskut Arab ( also known as Crystal Ball Cookies)

Ingredients:

-50g multi-purpose flour (sifted)
-125g Castor sugar
-125g ghee

- a few drops of coloring : red, yellow and green (can be substitute with pandan juice)

Method:

1. Mixed together sugar and ghee.
2. Add in flour in batches until well mixed.
3. Once the dough is formed, divide it into 4 portions. 
4. Add red, yellow and green into each portions and left one portion as original color.
5. Start shaping into small ball by adding each portions of the doughs. 
6. Put each ball into paper cups and bake at 180 degree Celsius about 20-25 minutes.

Biskut Makmur (Peanut filling cookies)

Ingredients:

• 500g cake flour sifted
• 350g peanuts, de-skinned
• 1-1 1/2 tsp fine salt
• 250g ghee
• 1 egg
• Icing sugar for coating     
  
  
  

Method:

1. Fry sifted flour over slow fire until it is dry, light and leaves it to cool.
2. Fry peanuts over slow fire until fragrant. Grind while the peanuts are still warm.
3. Add in sugar to taste into the peanut and stir well. 
4. Combine fried flour, melted ghee and salt in a mixing bowl. Blend well.
5. Add eggs to the dry ingredients. Stop mixing as soon as a dough is formed.
6. Form dough into balls of your preferred size. Press in the center by using fore finger to flatten the ball. Place some peanuts mixture in to the center of the dough and wrapped it into a oval or egg shape ball. 
7. Place the ball on greased baking tin and bake in preheated oven at 180 degree Celcius for about 15-20 minutes or until slightly golden brown in color.
8. Cool cookies on their baking tray for 10-15 minutes. Coat cookies with sifted icing sugar (as shown). Store cookies in airtight container.

Almond London cookies

Ingredients:

• 125g fine sugar
• 1 egg
• 1 tsp vanilla essence
• 50g powdered almond (optional)
• 200g cornflour
• 300g multi-purpose flour
• 2 tbsp rice flour
• 1 tsp baking powder
• 200g whole almond (oven roasted in 200 degree Celsius about 15 mins)
• 50g almond nibs for decoration
• +/- 250-300g dark chocolate (melted)
  
  

Method:

1. Cream butter and sugar until light
2. Add in egg and vanilla essense, follow by powdered almond and mixed well.
3. Add in cornflour, rice flour and baking powder into the mixture.
4. Add in multi-purpose flour, batches by batches until a dough is formed.
5. Shape it into a smaller dough, oval or egg shape and wrap an almond in it.
6. Place all the complete dough in greased baking tin.
7. Bake it at 200 degree celcius about 20 minutes.
8. Once cooked, let it cool and dipped in the melted chocolate or pour the chocolate over the cookies.
9. Place each cookies in a paper cup and sprinkle with almond nibs.

Spaghetti Bolognese Recipe

Yesterday night dinner, I cooked spaghetti bolognese, one of the simplest and tasty western food. Here is the recipe to share. 

Ingredients

• 2 cups minced (ground) chicken or beef
• 1 big onion, chopped
• 3-5 garlic cloves, chopped 
• 1 tomato, cubed
• 1 small size carrot
• 2-3 shitake mushrooms
• A bunch of spring onions, chopped
• A bunch of parsley, chopped
• 1 small can tomato puree
• Salt and freshly ground black pepper
• 1 tsp dried oregano
• 2 bay leaves
• 2 tbsp sugar (add more if you like the paste to be sweeter)
• 250 g/a bunch spaghetti
• Grated Parmesan cheese

Method

1. Put the meat, onion and garlic in a saucepan. Add in bay leaves and oregano. Cook, stirring, until the grains of meat are brown and until you can smell the herb aroma.
2. Add in carrot and stir about a few minutes, follow by tomato and shitake mushroom.
3. Pour in the tomato puree and stir well. Bring to boil, reduce the heat, half-cover and simmer gently for 15-20 minutes until a rich sauce has formed. Stir gently from time to time.
4. Add in spring onions and parsley. Stir well.
5. Add in salt, black pepper and sugar. Stir well and taste accordingly.
6. Meanwhile, cook the spaghetti separately according to the packet directions. Drain and add in a tablespoon of butter in order to avoid the spaghetti sticking. 
7. Pile on to serving plates. Spoon the sauce over and top with lots of Parmesan cheese. Serve hot.

Butterless Pandan Kaya Swiss Roll

Yesterday I baked butterless pandan kaya swiss roll. After a few attempt of baking swiss roll, finally I am kind of happy with the result. This time I adapted the recipe from Amy Beh. I used the pandan kaya I have made earlier. You can find it in my earlier post. The previous I had tried was strawberry swiss roll, but the cake cracked after rolling. Swiss roll is a simple yet difficult to accomplish. Here is the recipe.

Ingredients

4 eggs (A size)

100g castor sugar

1 tbsp hot water

1/2 tsp vanilla essence

Pandan kaya

Icing sugar

Sift:

100g superfine flour

1/2 tsp baking powder

Method

1. Preheat oven to 220 ºC. Line a 33 x 23cm Swiss Roll tin and line with grease-proof paper.
2. Whisk eggs with an electric beater in a small mixing bowl for a minute. 
3. Add sugar and continue to whisk until thick and pale. 
4. Gently fold in the sifted flour and stir in the hot water. 
5. Pour and spread the mixture into the prepared tin.
6. Bake in a preheated oven for 10 to 12 minutes until sponge is risen and firm. 
7. Turn the sponge onto a clean tea-towel sprinkled with icing sugar.
8. Peel off the lining paper. Place another piece of grease-proof paper on the surface of the sponge. Turn to the sponge over and start to roll up.
9. Leave to cool slightly on a wire rack. Unroll sponge, spread with pandan kaya and roll up again.

* Note

• Do not over-bake the sponge or the roll will tend to crack when rolled. Roll up the sponge as soon as it is cooked. When cool, it will tend to crack when you roll it up.
• When cooked, the sponge will come away from the sides of the tin and it should spring back when lightly pressed in the centre.
• An under-baked roll will be sticky and will be easily damaged in the process of rolling and unrolling.

Pandan Kaya

I always have passions in cooking and baking.  I wish to share some of the recipes I've tried with everyone. Sharing is caring! :-)


Today I have tried the simple pandan kaya recipe which is not only my favorite but also many Malaysian's favorite. Here is the recipe.



Pandan Kaya Recipe (Pandan flavored coconut egg jam)

Ingredients

• 10 Eggs
• 450g sugar
• 40g freshly blend pandan (pressed out the juice)
• 500ml coconut milk

Method:

1. Beat the eggs and sugar together with a whisk, mix in the coconut milk & pandan juice.
2. By using a double boiler , add in the mixture into the pot, constant stirring until the mixture reaches into a smooth consistency.  
3. After about an hour, the mixture is ready.
4. Let it cool and bottle up. (it is advisable to keep the pandan kaya in fridge on the next day to maintain freshness)