recipe books..

 these are the books tht we promised to upload for u. its cheaper in book excess store.... 

there's alot of other books in book excess. imported and cheap...50% - 70% off.

books heaven on earth.

lunch at Rak Thai!

yesterday we went for lunch at amcorpmall.... in pj... dh lame sbenanrnyer nak g mkn kt rak thai ni... tp x berkesempatan.... fortunately semalam x ramai org... so....... yeayyyyy!!! akhirnye.....
 

 pineapple fried rice

served with pried prawn & sambal belacan

 mango salad + ayam pandan   + fried tauhu + stuff fish cake

the mango salad is so yummy.... ayam pandan pn best....

 red ruby with coconut milk....Siam ABC

 fav dessert.... tht ruby is chestnut coated with jelly.....

 sticky rice with mango...... 

 nice...but the mango to sour for my taste bud.

k. teaw with beef gravy

sgt2 best! mcm k. kungfu msia... but the dont fried the k. teaw with eggs.

compliment to the chef.... l0ve it!

p/s: we also bought new recipe books.... x sabar nk try new recipe..... we'll upload the book ASAP.... mana tau uve wanted it for ur self.

crumble shepard pie..

basically Shepard pie is when the pie filling is covered with mashed potato. but this time we used crumble ( mixture of flour, butter and mixed herbs) to cover the pie. if u have no spare time to do this u can used bread crumbs. its going to work de same way.

dough:
250g  all propose flour 
100 g butter 
a pinch of salt

mixed everthg up.and kneel the dough until u get smooth dough. roll it according to ur container. place it into the pie container. make  hole with fork to make sure the crust will be cook evenly. bake for 1/2 hour, 200C.

filling: 

100 g of minced meat

2 potatoes, dice

2 large onion, dice

50g leak, slice

3 cloves of garlic, chop

3 red chillies, chop

 fried everthg de same way u make karipap (curry puff). expel the excess oil.

 place the filling inside the crust before arranging the cheese and crumble.

once all is done, baked the pie for another 1/2 hour, 200C.

there is to it..... crumble shepard pie!

pineapple carrot cake in muffin size........

 For cake

¾ cup vegetable oil

¾ cup golden brown sugar

3 eggs
¼ cup pure maple syrup / caramel sauce ( 1/2 cup sugar + 1tbs water, cook until it become brown liquid... pls dont stis the mixture)
2 tsp grated fresh ginger

2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 cups grated carrot (2 medium carrot would do)
1 cup diced or crushed pineapple, fresh or tinned (drained), i used 3 slice cane pineapple
 

For Frosting: original recipe
½ cup cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 ½ cups icing sugar, sifted
1 ½ tsp vanilla extract  

For Frosting: modified version for 12 muffins

250g cream cheese, room temperature
 50 g unsalted butter, room temperature
1  cups icing sugar, sifted

1 ½ tsp vanilla extract

method.... plain & simple... just follow this instruction....

1) vege oil + brown sugar ... beat for 1 minutes before adding up the egg... 1 at a time.

2) add in grated ginger and caramel sugar. so ur liquid part is done. wat u have to do next is to gather dry mixture.

3) combine flour , baking soda, baking powder, salt & cinnamon. sift them. the dry part then mixed into the liquid part. used folding method / u can always make ur life easier by using mixer.

4) add in pineapple & grated carrot.

 now its all done.... place muffin paper inside the muffin mold before adding up the mixture.

baked them for ~30 minutes, 180C until it turn golden brown.

once its done, cool it for 1/2 hour before spread the topping.

 done......

this is so yummy, no one cant resist them. the smell of cinnamon + the sweetness of the pineapple will  fuse in ur mouth once u have a bite of it.

new oven & mixer !!!!!!!!

we've been waiting for brand new oven & mixer to complete our kitchen... so here it is... thank's to ma.... we love u ma!