My Cuppatea

Posted on FB on Tuesday, January 4, 2011 at 10:18am

As one of my new year resolutions is “back to healthier food”  :0) , I have started it by making this yummy-easy recipe; salad wrapped in rice paper rolls. though the list of the ingredients looks quite long, but once we have them all in hand, the cooking process is fast. this salad is also handy and practical for a picnic lunch. yesterday we had it for lunch (we use to have a lighter meals during lunch nowadays), and as usual the time to finish it was much faster then the making process.. hehehe…

Ingredients:

• 1tbs vegetable oil
• 12 sheets round rice paper
• 200gr beef minced
• 1/4  red/spanish onion, thinly sliced
• 1/4 bunch green coriander, chopped
• 1 big green chilli, deseeded and finely sliced -  *) optional
• 2/3 cup bean sprout
• 2/3 cup snow peas sprout
• 1 garlic, minced
• sweet chilli sauce for dipping
• dressing:
• 2tbs soy sauce
• 1tbs fish sauce
• 2tsp sesame oil
• 1/2tsp ground fennel seeds
• 2tbs lime juice, or according to taste

Method:

• heat the vegetable oil in a frying pan over a medium heat. add the minced garlic and cook for 1 minute or until fragance. add minced beef and stir-fry till it becomes golden brown and the liquid dry. set aside to slightly cool.
• mix the dressing (soy sauce, fish sauce, sesame oil, fennel and lime juice) in a small bowl.
• combine beef, sprouts, onion, coriander, chilli and the dressing mixture in a large bowl. set aside.
• wet 2 rice paper sheets in a luke warm water until softened. drain.
• take 1 sheet and put a spoonful of salad mixture on 1 end. fold in sides and roll up.
• repeat with remaining rice paper and filling.
• serve with sweet chillie sauce.

note: we can subtitute the minced beef with chicken.

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Posted on FB on Saturday, December 18, 2010 at 2:19pm

This dish is considered as a very Aussie dessert. Usually served during summer; and as a must on Christmas and New Year. It’s very easy to make and yet light and refreshing and … yummy…

Ingredients:

• 6 eggwhites
• 250gr caster sugar
• 300ml thickened cream
• 1 banana, peeled and sliced
• 1 manggo, peeled and sliced
• 3 passion fruits

Method:

1. Preheat oven to 100C. Grease an oven baking tray with oil, then line it with baking paper.
2. Beat eggwhites and sugar with an electric mixer until the mixture is firm and glossy. Pour it on the prepared tray and form into 20cm round.
3. Bake for at least 1 hour, or until the skin dry and crisp. Turn off the oven, and leave pavlova in oven until cool. Transfer to a serving plate.
4. Whip cream until soft peaks form. Spread on top of pavlova.
5. Arrange banana slices and manggo slices on top, then drizzle with passion fruit. Ready to serve.

note:

We can subtitute the fruit with other fruits; such as berries, strawberry, kiwi, mandarine, etc. And give a bit flavour/essence into the eggwhite mixture (vanilla, coconut, rum, etc).

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posted on FB on Thursday, August 26, 2010 at 7:39pm

Tiramisu artinya “cicipi aku”; or “pick me up”  in english  .

Ini dessert favorit di rumah kami. Beberapa teman menanyakan resep atau cara membuatnya. Maaf baru sekarang bisa menuliskannya disini.

Bahan:

• 250gr sponge-finger biscuit /savoiardi biscuit
• 125gr mascarpone/ricotta
• 2 sachet Nescafe “Irish Cream” coffee
• 1 tbs kopi instant
• 300ml thickened cream
• 80gr gula
• 2 telur
• coklat bubuk untuk taburan

Cara membuat:

• Siapkan 1 cangkir kopi dari 2 sachet nescafe dan kopi instan. Dinginkan.
• Pisahkan putih telur dari kuning telur. Menggunakan mixer, campur kuning telur dengan gula sampai mengembang (warna berubah putih).
• Di wadah terpisah, kocok thickened cream sampai cukup mengembang.
• Campur adonan kuning telur-gula dengan thickened cream dan mascarpone.
• Kocok putih telur di wadah terpisah sampai mengembang, kemudian campur kedalam adonan mascarpone-krem-gula. Aduk perlahan dengan menggunakan spatula sampai tercampur rata.
• Siapkan wadah/loyang kue. Celup biskuit kedalam kopi; atur berjajar di dasar loyang. Tambahkan campuran mascapone di atas biskuit sampai seluruh permukaan tertutup rata. Ulangi kembali dengan lapisan biskuit berikutnya, diikuti campuran mascarpone. Tutup wadah dengan plastik, dan simpan di kulkas terlebih dulu sedikitnya untuk 2 jam.
• Tiramisu siap disantap; sajikan tiramisu dengan taburan coklat bubuk di atasnya.

Selamat mencoba!

Tiramisu means “pick-me-up” in Italian. It’s our favorite dessert. Some friends have asked for the recipe, but only now I can write it down.

Ingredients:

• 250gr sponge-finger biscuits /savoiardi biscuits
• 125gr mascarpone/ricotta
• 2 sachets Nescafe “Irish Cream” coffee
• 1 tbs instant coffee
• 300ml thickened cream
• 80gr caster sugar
• 2 eggs; separated
• cocoa powder; for dusting

Method:

• Combine Irish cream and instant coffee with a cup of warm water, stir until coffee dissolves. set aside.
• Using an electric mixer whip thickened cream until soft peaks form.
• Beat egg yolks and sugar until pale and creamy. Fold into whipped cream.
• Add the mascarpone into the mixture; fold gently.
• In separate container, beat eggwhites to firm peaks. Fold gently into mascarpone mixture until just combined.
• Dip biscuit one at a time, turning to coat. place in a single layer over the base of a pan/baking dish. spread half of cream mixture over biscuits to cover. Repeat layer, ending with cream.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• dust with cocoa powder and serve.

Happy cooking!

Note: the Nescafe ‘Irish Cream’ coffee is to replace marsala/coffee liequer (original recipe). if you prefer for marsala, the recipe will need 30ml to use.

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Experienced water transportation on Brisbane River

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Muffin or cupcake is an easy thing I like to cook lately. It is so easy, fast, and yummy. In only 30 minutes (preparing and baking) you will get this fluffy delicious cake which always tastes better when you serve it with hot tea or coffee. Besides, you don’t need any sophisticated gadget from your kitchen. Just a whisker, and yourself 

Ingredient: (serves 6)

• 30gr butter, melted
• 250gr self-raising flour
• 250ml milk
• 75gr sugar
• 1 egg
• 100gr dark chocolate, melted
• 50gr cheese, grated

Method:

Heat the oven at 180C. In a small bowl, whisk egg with the melted butter lightly. Stir the melted chocolate in

In separate big bowl  mix all dried ingredients  (flour, sugar). Make a well, then pour in the egg-butter mixture. Whisk. Put the cheese in.

Then pour in half of the milk. Whisk till all the ingredients combined before we pour in the remaining half of the milk. Continue whisking till everything just well combined.

Pour in the mixture into a 6 muffin bake pan. Bake for 20-25 minutes or till it cooked (check it using a skewer).

Put in a wire rack for 5 minutes for cooling, and.. ready to serve. Yaayyyy

note:

We can change the flavour according to our liking. Just change the chocolate and cheese to whatever  flavour we like. They can be raspberry muffin, banana, choc-chips or even coffee. Hm, yumm…

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This simple tomato salad is delicious and so refreshing. 

Ingredients (serves 2):

• 2 tomato, deseeded and diced
• 1/2 cup kalamata olives, deseeded and halved
• 1/4 cup parsley, finely chop
• 1 tbs italian dressing (or any sweet sour dressing)
• 2 slices white bread
• 15gr butter

Method:

Heat your toaster, or using your pan, fry the bread until they turn brown and crispy. Flip the bread into a plate, and then layer with butter. Cut each into 4 triangles.

Put tomato, olives and parsley in to a bowl. Put in the dressing and mix them till well combine.

Serve them as a side dish for your main course, or you can as well have it alone as snack.

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Ingredients:

• 2 eggs
• 15gr butter
• 1 tbs cold water
• 1 tomato, slice
• 1/4 cup spinach
• 1/2 cup cheddar cheese, shredded
• 30gr feta cheese
• oregano, a pinch for seasoning
• salt & pepper

Method:

Make a basic omelette (see related recipe).

As the omelette starts to set, and the top is still slightly fluid, sprinkle half of the shredded cheddar cheese, then layer it with sliced tomato, feta cheese, and spinach. Sprinkle the oregano, then top it with the rest of shredded cheddar.

Turn the heat to the lowest, and put a lid on the pan. Cook it for around 1-2 minutes to let the cheddar cheese melts.

Use a heatproof spatula to quickly flip the omelette onto the plate. Serve immediately with a simple tomato salad and toasted bread .

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Ingredient (serves 2): 

• 20gr butter
• 4 eggs
• 2 tbs cold water
• Salt & pepper

Method:

Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with salt and pepper. 

Heat a medium frying pan over medium-high heat until just warm. Melt the butter. Tilt pan back and forth until butter sizzles (it’s important to have the butter hot and foaming before adding the eggs, but be careful that the butter doesn’t start to smoke or burn.)

Pour in half of the egg mixture, tilting the pan slightly to cover the base. Using a wooden spoon, drag cooked egg from outer edge into centre. Tilt pan so uncooked egg comes into contact with base.

As the omelette sets, use a heatproof spatula or flat-bottomed wooden spoon to gently lift and stir so any uncooked egg runs underneath to cook. Cook for 1-2 minutes or until the base of the omelette is set and light golden, and the top is still slightly fluid.

Use a heatproof spatula to fold the edge of the omelette closest to you towards the centre, then fold over the other edge. Tilt the pan away from you, close to a warmed serving plate, and quickly flip the omelette onto the plate. Repeat with the other half of the egg mixture.

Serve immediately while hot.

Tip: It’s better to have a slightly liquid top as when the omelette is folded over for serving, the heat will continue to cook the inside. If the top is cooked until it is dry, the omelette may overcook and have a sulphurous taste.

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What will be a better way to have for breakfast than having pancake?  It’s easy to make, fast, and …  yummy.

Well, as usual for this kind of recipe, I got it from my dear hubby who got it long time ago from his mum. Once C showed me how to make the pancake, and after that, every time we carve for pancake he will always ask me to make it. He said that mine is better than his. Hmm, I wonder if he just says that to avoid the job of making it himself….

Ingredients (serves 3):

• 1 cup plain flour
• 1 cup milk
• 3 tbs sugar
• 1 egg
• 1 tbs butter
• 1 tsp baking powder

Method:

Melt the butter, then put aside to cool it a bit. When it’s cool enough whisk in the egg.

Mixed plain flour, sugar and baking powder in a big bowl till well combined. Make a well in the center, then stir the egg-butter mixture in. Using a mixer, whiz in the milk bit by bit to avoid any lumps. When everything has well combined ( it  usually turns pale and gives some small bubbles), put aside the batter for at least 20-30 minutes for it to sit.

Heat a pan in a high, then when the pan is warm enough, turn the heat to the lowest level. Using a ladle, pour in the batter. Wait till it gives you some wholes/bubbles before you turn it. Wait for another half a minute till the color becomes golden brown, then the pancake is ready. Continue with the remaining of the batter. This recipe is for making around 12 pancakes.

Serve your pancake with whatever you like; butter, honey, maple syrup, jam, fruit or even ice cream. Ours is simple. My hubby likes it with butter and jam, while I love it with butter and honey. Yumm…

note:

It’s better to make the batter a nite before. It tastes better.

You can keep the batter in the fridge up to 3 days.

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I got this beautiful thing for Mother Day from a good friend.  Thanks a lot, Raksmey. It’s really beautiful!

When I came home in the rain,

Brother asked why didn’t you take an umbrella.

Sister advised, Why didn’t you wait till rain stopped.

Father angrily warned, only after getting cold, you will realize.

But Mother, while drying my hair, said, stupid rain! Couldn’t it wait, till my child came home?

That’s MOM

May 10, 2009

“Happy Mother Day!”