Coconut Pancake with Coconut and Palm Sugar sauce

One of Mum's recipe that I loved.  

No I think I love all of her recipes ;)

This is based on her recipe with me adding my own twist into it :)

Mum's recipe is:

- Plain flour,

- 1-2 eggs,

- milk or coconut milk,

- vanilla sugar,

- dessicated coconut.

- salted butter.

Mixed all ingredients together,

the mixture should be a bit thick.

Heat pan over medium heat,

add unsalted butter,

pour a ladle, 

and fry on both sides until thoroughly cooked.

Of course, my Mum's recipes - all come with no measurement.

So if you would like to try it, use your own judgement/expertise.

Here is my recipe for the pancake:

Ingredients:

- 2 tsp of Natural vanilla extract

- 1 cup of self-raising flour

- cold water, only a little bit

- 1 egg

- 1/4 tsp of salt

- 1-2 desiccated coconut, plus more for garnish.

I used the mixture of desiccated coconuts and moist coconut flakes.

- salted butter.

Always use good ingredients,

real Natural Extract instead of essence,

essence taste horrible to me.

Mix all ingredients together.

Don't forget the desiccated coconut, too!

Mix well.

Heat pan over medium heat and add salted butter.

I use a small/egg frying pan.

Pour a ladle.

Close with a lid for about a minute or so.

This is what it looks like once you opened the lid.

The mixture will be cooked underneath and plumped up on top.

Flip back, fry briefly then flip it out of a pan.

Recipe for the Sauce:

You will need:

- Gula Jawa / Indonesian Palm Sugar

it is darker and more intense flavor and nicely sweet.

I prefer Indonesian Gula Jawa than same product from other countries.

- 400 ml of light coconut milk.

- 1/2 tsp of salt

- 1 to 2 tbsp of raw sugar

put more sugar if you like it sweeter.

Method:

Mix all ingredients together in a sauce pan,

over low heat, slowly heat all ingredients,

keep stirring and be careful not to "split" the coconut milk.

Once Indonesian Gula Jawa all melted,

pour it over a freshly cooked pancake,

topped with desiccated coconut.

The garnish can be toasted too, if you like!

... thanks for looking :) ...

Fudgy Brownies

I have this recipe for quite sometime now,
probably about a little bit more than 3 years.

I think this is one of Huey's Recipes from Huey's Cooking Adventure
or now Huey's Kitchen.


The recipe is quite simple with not too many ingredients:
3 large eggs
250 gram caster sugar
1 tsp vanilla extract
180 gr dark chocolate
180 gr butter
110 plain flour
150 gr walnuts -> never use this, I don't really like nuts on brownies
I add 1 tsp flat of salt.

Quick and Easy to Make too:
Preheat oven at 160C.
Put chocolate and butter in a microwave-proof bowl,
put into microwave for 30 seconds,
put into microwave for another 20 - 30 seconds
depending on your microwave.
Stir with silicon spatula (not wooden spoon) to combine, set aside.

Mix eggs, caster sugar and vanilla extract in a bowl,
whisk to combined,
then add chocolate mixture, mix to combined,
add flour, salt and walnut,
mixed to combined.

Pour into baking pan,
into the oven for 20 to 30 minutes.

Best to serve at room temperature...
so fudgy and yummy...


... enjoy ...

Chocolate-y Crunchy Chocolate Cookies...Yummy

... Enjoy ...

Easy Peasy Homemade Chocolate Croissant

Got this easy recipe from Recipes+ magazine.

Just need puff pastry as the "croissants".

This time I used a generic one.

I tried using Pampas brand before and I think generic "homebrand" is just as good.

Not only that it is also cheaper :-)

So here is the recipe:

Ingredients:

2 sheets Puff pastry (I only use 1 sheet)

1/3 cup chocolate hazelnut spread (I used "Nutella")

1/4 cup finely chopped dry-roasted hazelnuts (I didn't use this)

2 tbsp finely chopped dark cooking chocolate

(I used "Nestle" Dark Chocolate Bits)

1 egg, lightly beaten

Method:

Pre-heated oven at 200C or 180C fan forced.

Line baking tray with baking paper.

Thawed puff pastry,

cut it in half (4 rectangles).

Cut each rectangle in half crosswise (8 squares).

Cut each square in half diagonally to make a triangle.

What I did was as shown in the above picture.

For each croissant, place a pastry triangle on a flat surface;

brush with e little egg.

Spread with 1 tsp of chocolate mixture, leaving a 1cm border.

What I did was, spread the Nutella and add few chocolate bits on it without egg wash (I forgot but it turned out OK too =>smile)

The roll up pastry starting from the long edge or as shown in the above picture.

My way: once all rolled up, brush them with egg wash.

Into the oven for 20 minutes or until golden

and puffed.  Cool for 5 minutes before serve.

Yummy and Easy :-)

~Enjoy~

Quesadilla and Quiche from Mountain Bread Light Rye Wraps

Mountain Bread - Light Rye Wraps

Yesterday, I made 2 dishes from these wraps:

Cheese and Banana Quesadilla

and Simple Quiche

I normally make Cheese quesadilla using these wraps,

my son loved them so much and called them "Pizza!" LOL...

Below is my way of making a quick chesse and banana quesadilla:

Take 1 wrap, filled half with grated cheese and banana

"Closed" it and into the microwave (depending how hot your microwave is)

mine only takes 1 minute

Once done take it out from the microwave and cut them to sizes you like using pastry cutter

Ready to eat... yum!

Rye Light Wrap Quiche

My Simple Quiche:

1/2 brown onion, thinly sliced

1 small garlic, finely chopped

1 tbsp of vegetable oil

Grated natural cheddar cheese

6 eggs, beat slightly

1 carrot, grated

4 Light Wraps
1 spring onion, thinly sliced
1 tsp dijon mustard
salt and pepper to taste

Butter, enough to grease baking pan

Method:

Prepare oven at 180degree C.

Sautee brown onion until soften then add garlic.

Keep sautee-ing until garlic fragrant,

Add grated carrot, sautee until cooked.

Set aside to cool down slightly.

Beat 6 eggs lightly, then add spring onion,
salt and pepper and 1 tsp of dijon mustard.
Then add sauteed carrot in it,

salt and pepper to taste, and cheese, mix lightly.

Grease baking pan with butter

Place 4 wraps on it.

Pour eggs mixture into it.

Into the oven for 20 minutes.

Take it out and sprinkle as much cheese as you want on top of it,

then back into the oven for about 10 minutes.

 Let them cool, then ready to serve.

from the back side, some parts were "sticking" out

and my son loved it because it's crispy.

... Enjoy ...

Weekend Baking: Buttermilk Scones

I have been absent for quite a while, the reason is I am busy setting up my home-baked cake business.

I am just starting it early this year, so still have to complete it with bits and pieces.

But blogging is always on my mind, so here it is my weekend baking:  Buttermilk Scones.

I got the recipe from local supermarket, Woolworth's, it was given out for free,

so why not take one? ^_^

First of all for me to get tasted-good baking result is to use a GOOD BUTTER

Trust me, especially if you are using butter for any buttercream, or for pastry, you can taste the "difference" in using a good and cheap butter.  But, this is just me.

I made scones before but not buttermilk one, so this time I made 

 Buttermilk Cheese Scones and 

Smoked Ham and Cheese Scones.

Here is the recipe:

Basic Buttermilk Scones

Preparation: 10 minutes

Cooking: 15 minutes

Makes: 12 scones

Ingredients:

2 cups of self-raising flour

1 tbsp of caster sugar

a pinch of salt

3/4 cup of buttermilk

60 gram of cold butter, chopped to pieces

extra buttermilk for brushing

1) for cheese scones, I added about 150grams of grated cheddar cheese

2) and for Smoked Ham and Cheese,

I added sauted smoked ham (withouth oil) and grated natural cheddar cheese.

Method:

Sift flour, sugar and salt into a bowl.

Use fingertips, rub butter into flour mixture until it resembles fine breadcrumbs.

***at this stage I add the filling***

Make a well in the center of mixture, add buttermilk,

using a flat-bladed knife, stir until a sticky dough forms.

Turn out onto a lightly floured surface,

knead gently until dough is just smooth.

Using a lightly floured rolling pin, gently roll dough out until 2 cm thick.

Using a 6cm round cutter, cut out scones.

Press leftover dough together.

Repeat to make 12 scones.

Place scones on a lined baking tray.

Brush with buttermilk.

Bake for 12-15 minutes or until golden brown and hollow when tapped on top.

For me: best to serve warm.

Below is the variation I made from Cheese Buttermilk Scones

 Buttermilk Cheese Scone
with Nutella filling... yum!!

+

 =

This one is Cheese Buttermilk Scones

filled with tuna in Chili

~ Have a great Sunday and Keep Smiling ~

^_^

Steamed Pork Buns ... encore

... e.n.j.o.y. ...

Indonesian Fried Empanadas

Indonesian Fried Empanadas

called Pastel in Indonesian language

it is pastry filled with vermicelli noodles, minced, vegetable and hard boiled eggs

usually come with peanut sauce

here is how to make them with mold,

got this mold from the internet, cost less that US$1.-

Basically you have to prepare the filling first,

it is up to you what you prefer for the filling,

once cooked let the filling cool completely.

Dough:

500 gr of plain flour

1 egg, beaten

100 gr butter, melted

1 tsp salt

100 ml water

Mix together in a bowl: flour, beaten egg, salt and melted butter until it become a dough.

Add water, knead well until you can roll out the dough.

Let the dough rest for 15 minutes.

After that, roll out the dough, form into balls, roll them out one by one thinly.

Lay 1 dough/skin inside the mold, put the filling in it,

closed the dough (as in the picture),

press lightly and release,

 

then you will get the nice empanada shape.

Repeat until all done.

Heat wok and filled with water enough for deep frying,

deep fry them (working in batches) in hot oil until golden brown or cooked.

~ Enjoy ~

Tiramisu

Parsnip Chips

Parsnip Chips

Very easy to make :)

Use potato peeler to peel the skin off.

Then thinly sliced with potato peeler.

Heat oil enough for deep frying.

Fry parsnip until golden.

I missed calculating as I never make any parsnip chips before, so some are burnt!

Once done, I sprinkle little salt on top.