Lazy Sunday

Roasted Chicken with Onion Gravy

How about cutting off some fat? No cake or dessert this weekend ok...let's indulge into poultry and roast some birds..

Roasted Chicken

Ingredients:

1 medium chicken

Salt & coarse black pepper

1 whole bulb of garlic

1/4 tsp cumin seeds (jintan putih)

1/4 tsp fennel seeds (jintan manis)

1 tsp coriander seeds (biji ketumbar)

4-5 big sized washed potatoes - each cut into 8 equal sizes

1 lemon

a handful of fresh thyme & rosemary

olive oil

Let's roast the bird!:

1. Using a pestle and mortar, pound half of the garlic bulb with the seeds until it becomes a paste. Generously rub the chicken with the paste and a lot of salt and pepper. Put it in a big container, cover and leave it in the fridge for about 4-6 hours. I normally marinate it overnight because the meat will become really tasty.
2. When you're ready to cook, preheat the oven to 190 degrees Celsius.
3. Bring a large pan of salted water to a boiling point,  put the potatoes together with the whole lemon and the other half of the garlic bulb into it and cook for 12 minutes.
4. Drain and allow to steam dry for 1 minutes, take out the lemon & garlic and put aside. Toss the potatoes back in the pan while they are still hot. Put aside.
5. Stab the hot lemon for about 10 times. Take the chicken from the fridge, pat dry with kitchen tower and rub it all over with olive oil. Push the lemon, hot garlic cloves and thyme into the cavity. Put the chicken into a roasting tray, cover with aluminum foil and bake for 45 minutes.
6. Take off the foil and remove the chicken into a plate, toss the potatoes into the roasting tray together with the rosemary leave and shake the tray around. Push all the potatoes to the sides of the tray and put back the chicken in the center. Bake for another 40 minutes.
7. Remove the lemon and garlic from inside the chicken and it is ready to serve with onion gravy.

Onion Gravy 

Ingredients:

4 medium yellow onion, peeled and finely sliced

olive oil

5 tbsp balsamic vinegar

2 tbsp of butter

3 cups of chicken or beef stock - or just use 2 chicken stock cubes with 3 cups of water

2 tbsp cornflour

1. Fry the onion in a little oil under a really low heat, covered, for about 15 minutes until soft and translucent.
2. Remove the lid, turn the heat up and once the onions become golden brown, pour in the vinegar, stir and let it boil. 
3. Turn the heat down and put in the butter, pour the stock and stir. Let it simmer. Turn off the heat and sift the liquid into a bowl and discard the onion. 
4. Put back the liquid into the pan and let it boil. Add the cornflour and stir until you reach your preferred consistency.

adapted from JO's Jamie's Dinners book - modified to suit my taste

Aloha Sunrise Smoothies

I think today is a very nice bright sunny day, it has been raining most of the time even at night. This kind of nice weather should be accompanied by a nice cold and fresh fruit smoothies...Enjoy!

Ingredients:

1/2 cup frozen fresh pineapple

1/4 cup frozen pineapple in a can (water drained)

Juice from 2 large oranges or if you want it sweeter, you can also subtitute with 1 small cart (about 250ml) of orange juice

Let's make it:

Blitz them all in a blender or smoothie maker. Serve.

If you like it fizzy, can put 1/2 cup sprite in a jug, pour the smoothie into it and serve.

Cuti-Cuti / Holidays

Hmmm...it's already towards the end of 2012. I guessed no time for a year end vacation, since I'll be very busy entertaining the external auditor. So those yang nak bercuti-cuti, these are some suggestions.... hehe

In front of Awana Resort, Kijal Beach ( Jun 2012)

Sura Hujung, Dungun, Terengganu (Jun 2012)

Tanjung Resang, Mersing, Johor (Nov 2011)

Sunrise @ Gold Coast, Australia (Jun 2010)

Movie World, GC, Australia (Jun 2010)

An afternoon view from Meriton Service Apartment, Gold Coast (Jun 2010)

Dreamworld, GC (Jun 2010)

Seaworld, GC (Jun 2010)

Victoria Peak, HK (Jul 2009)

Masjid Sultan Mizan, Putrajaya (present)

Scone / Strawberry Jam Shortcake

Hujan kek luar potang-potang ni, ghaso lapar la dek eh. Apo kato kito buek skon...penamo eh skon tu? Dah tontu-tontu bukan kuih Nismilan. Kuih ongputih ni...Scone kalau kek England ataupun kalau kek Amerika namo eh shortcake, selalu eh dilapih dengan strawberi jadi dinamokan Strawberry Shortcake. Moh kito tinjau resepi kuih ongputih ni. Mandangan kuih ni kuih ongputih, resepi eden tulih bahaso inglish la yo.

Ingredients:
2 cups of all purpose flour
1/4 tsp salt
1 tbsp baking powder
3 tbsp castor sugar
1/2 cup unsalted butter - frozen
1/2 cup cream (can substitute with milk if not available)
1 egg
egg white

Let's do it:

1. Preheat oven 200 degree Celsius. Line your baking tray with parchment paper
2. Whisk flour, salt, baking powder and castor sugar in a big mixing bowl. 
3. Grate the butter into the flour mixture and mix with your fingertips until it became crumbly.
4. In a small bowl, lightly whisk the egg and cream.  Add to the flour mixture just until it combined and became a soft dough.
5. Transfer the dough into a lightly floured surface, gently knead and roll it into a 1/4 inch thick dough. Dip a scone cutter into flour and stamp the dough into 8-10 scones depending on the size of the cutter.
6. Place the scones into the baking tray 1 inch apart, brush the top with egg white and sprinkle some granulated sugar if you like. Bake them in the oven for 10-12 minutes.
7. Serve it with a homemade strawberry jam and some leftover creamcheese frosting from my earlier posted  carrot cake.

Adapted from: Nigella's Domestic Goddess

Heartbreak Carrot Cake with Cream Cheese Frosting

Today, my little baby Iman is having his 2nd birthday, no celebration sebab 2 tahun bukan tau apa benda punnnn. Lagipun abang dengan kakak takde kat rumah, bercuti di kampung nenek. Tapi Mummy buat la jugak satu kek which supposed to be a HEARTY cake...hehe. It is a carrot cake bake in a heart shape baking tin. Disebabkan Mummy dok layan FB tengok handbag & jam, lupa nak check temperature & time lepas masukkan cake dalam oven. Ingat nak check after 30 minutes...last-last 47 minutes...tengok-tengok dah dry, overbake. So tukar nama jadi HEARTBREAK CARROT CAKE la...

 

Anyway, Iman memang tak suka makan kek. So kakak Maryam sajalah makan ye. Sebelum makan boleh letaklah gold sprinkle ke, glitter dust ke chocolate rice ke...kannn.

Ingredients:
2 cups of grated carrot
1/2 cup sultanas or raisins
1/2 cup chopped walnuts
1 cup castor sugar
3 eggs, lightly beaten
3/4 cup vegetable oil
2 cups self raising flour
2 tsp mixed spice
1 tsp ground ginger - optional (I didn't put because I don't like it)
1 tsp ground cinnamon
1 tsp soda bicarbonate

Let's bake:

1. Preheat oven to 180 degree Celcius ( 160 if using fan forced oven). Grease and line base of a deep 20cm square cake tin with baking paper.
2. In a medium bowl, sift together flour, soda & spices.
3. In a big mixing bowl, put carrot, sultanas, walnuts and sugar. Add eggs and oil. Mix with wooden spoon or silicone spatula.
4. Add the flour mixture. Mixed until combine and no patches of flour visible.
5. Pour into the prepared tin, smooth surface
6. Bake for 40 - 50 minutes or until skewer comes out clean when inserted into the center
7. Leave cake in tin for 10 minutes before turning onto wire rack. Cool completely.

You can either serve and eat it like that or you can make some cream cheese frosting to go with.

Cream cheese frosting

500gm cream cheese
3/4 cup icing sugar
Juice and zest of one leman

Using a hand electric mixer, beat all of the ingredients until creamy. Spread on the cooled cake.

Happy Birthday Iman

He is the youngest of 4. He has 1 big brother and 2 big sisters who adore him very much. He's energetic, playful, sometimes a bit mischievous and most of the time is very hyper. The only one whose birthday towards the end of the year. Abang Naim and Kakak Maryam are March babies and Kakak Sarah is April baby which normally they will share one birthday celebration. This one has his birthday on his own. Such a demanding child huh? :)

His due date was supposed to be Nov 27th 2010 but well...he decided to see the world early but not before Mummy got to go to BBW 2010 with Auntie Atie on Nov 12, 2010. Mummy had also got to celebrate Aidiladha and watched Harry Potter Deathly Hallows Part 1 on November 17th with the rest of the family.

After 4 hours in labor, at 4:03 pm on November 18th, 2010 he finally arrived with his chubby cheek and pouty mouth, weighing 3.61 kg...And today, he turned 2.

Happy Birthday Iman! Semoga menjadi anak yang soleh...Aminnn. We love you bunch!

Honey Orange Chicken with Rosemary

Ingredients (for marinate):
Cutlets from half a chicken
Generous amount of salt and black pepper
1 tbsp garlic powder or 3 cloves of fresh garlic - finely ground
1 tbsp paprika
2 tsp cayenne pepper
2 tbsp honey
Juice from 1 large orange
Olive oil
3-4 sprigs of fresh rosemary

Method:

1. Generously rub the chicken with salt and pepper
2. In a small bowl, combine garlic, paprika, pepper, honey and orange juice. Mix well and pour it into a container or ziplock bag along with the chicken. Make sure the chicken well coated with the marinate ingredients.
3. Marinate in the morning if you want to have it for lunch or you can also marinate it overnight to get more intense flavoring.
4. Preheat the oven to 200 degree Celsius. Grease a deep baking pan or a Dutch oven.
5. Lay the rosemary sprigs at the bottom of the pan, put the chicken on top, sprinkle with a dash of black pepper and drizzle with some olive oil. Cover the top with aluminum foil
6. Bake for 30 minutes. 
7. After 30 minutes take off the foil, reduce the temperature to 175 degree C and bake for another 20-30 minutes or until golden.

Orange goes well with Salmon but this is the first time I am using it on chicken. I normally use lemon on my roasted chicken, well orange also does wonder..

Breakfast Waffle

Rise and shine! Today is a public holidays and happy Diwali to those who are celebrating. Enough with my maid's nasi goreng...today I'm making waffles for breakfast. My choice of topping would be just butter and maple syrup....Maryam also share the same taste with me but hers would have lots and lots of syrup! 

Ingredients:
1/2 cup or 4 oz salted butter, melted
2 cups cake flour or all purpose flour
4 tsp baking powder
1 tbsp caster sugar
2 eggs
1 cup milk
1 cup buttermilk

Method:

1. Put the butter into a small microwavable bowl and melt it in the microwave, put aside.
2. In a large mixing bowl, combine the flour, baking powder and sugar and whisk to combine.
3. In a medium mixing bowl, lightly whisk the egg, buttermilk and milk. Then, pour them into the flour mixture.
4. Whisk all the ingredients until no flour patches left and you will have a smooth batter, fold in the melted butter and mix well.
5. Heat your waffle maker.
6. Scoop about one cup of the batter and pour it into the waffle maker (depending on your waffle capacity) and wait for the timer to be off. 
7. Serve warm.

Note: This batter will make about 1 litre of waffle mix. It also can be used on skillet pan to make pancakes.

Tahpenamoeh

Haghi ni osah maleh eh, maklumlah esok sampai minggu dopan dah nak cuti. Tadi nyambil-nyambil kojo kan, adola berbughak ngan kengkawan den kek opis ni ha , ceghito maso dio kek uni dulu. Dio ceghito maso dio kek uni maghin pandai caghi duit senighi. Opismate den ni lelaki jadi dio citor dio maghin jual ghokok...hehehe. Haiyo..osah pandai eh kau yo. Kok nak tau an kan, maghin ghokok sekotak yang 20 tu ghogo eh duo inggit setongah yo. Lopeh tu dio jual singgit sebatang...umangaiii lobih 100% untung eh. Apola bebudak laki tak koba an kek den maghin yo, kotak mesti den pun bulih jual ghokok..hehe..macam la den beghani.

Den pun ado pengalaman gak bisnes kek hostel uni maghin. Haaa...ado soghang room mate den ni ado sandwich maker, so kito oghang bertigo kumpul duit buek modal boli ghuti, boli sadin, boli bawang...kito buek sandwich sardin. Tapi den tak ingat beghapo inggit den jual maghin....tapi banyak yo la untung eh. Lopeh tu kitoghang poi enjoy kek pasar malam. Bukan posal duit tu yang seghonok eh doh tapi pengalaman yang kito dapek tu. Tu la sobab eh den sughuh anak den jual biskut kek sekolah, tapi den kuarkan modal, duit jualan tu dio joli katak la. Sajo sughuh dio experience sekali sekalo. 

Kito Gen-X ni kan, banyak pengalaman maso kekocik maghin yang Gen-Y ni takdo meghaso sekaghang ni. Aiskrem buek seniri, aiskrem malaysia namo eh..kaler eh meghah yo..tak pun aiskrem milo. Kalau omak masak bubur kacang, tak abih bolih buek aiskrem yo. Main congkak tak yah boli papan congkak doh...koghek lubang bawah ghumah lopeh tu caghi buah gotah buek main. Mano ado oghang main congkak pakai guli....tak cool la!

Dulu-dulu sungai kek kampung den tu osah jeghonih eh...den mo omak den poi ngutip siput sodut kek sungai tu maghin. Bulan lopeh den balik kampung lalu kek sungai tu, olahai koghuh dan somak makamek sungai tu. Siput sodut kek sungai ghaso eh lain makamek dengan yang selalu jual kek pasar tu, dahlah berlumpur. Siput sodut sungai takdo belumpur camtu doh.

Apolah den meghepek memalam buto ni yo..tetibo la teringat joman kekocik maghin. Anak2 den mesti tak paham penamey eh den tulih ni..tu la sobab eh blog ni namo eh tahpenamoeh...

Soft Oatmeal Cookies

Ini resipi ulangan, since the kids will be at home enjoying their school holidays that started yesterday so need to prepare some snack for them. So this one is like compulsory menu during holidays.

Ingredients:
8 oz - 1 cup - 227gm unsalted butter (softened)
6 oz - 3/4 cup light brown sugar
4 oz - 1/2 cup caster sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 cups cookie flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups rolled oats
1 1/2 cups choc chips or you can also substitute with the same amount of raisins or dried cherries

Let's bake them:

1. Preheat oven 175 Cel (350 F). Line baking sheets with parchment paper or silicone mat
2. Cream butter, brown and caster sugar in the bowl of a stand mixer for 2 minutes. Scrape down and side of the bowl with spatula. Add eggs and vanilla at once and blend well
3. In a medium bowl, whisk flour, baking powder, soda and salt. Add to butter mixture all at once. Blend slowly until no more patches of flour. Scrape down the bowl.
4. Using a spatula, add oat and choc chip and blend well.
5. Scoop a tablespoon of batter onto the baking sheets, 2 inches apart. 
6. Bake for 13-16 min, rotating them in between, until the cookies are golden brown at the edges and still a bit pale in the center.

This batch makes about 30 pieces of medium cookies.

Source: Adapted from The Art & Soul of Baking by Cindy Mushet

 

 

Marble Buttercake

Ingredients:
227gm unsalted butter
200gm castor sugar
227gm self raising flour
1/2 tsp salt
3/4 tsp baking powder
4 eggs
2 tbsp cocoa powder
7 tbsp milk
1 tsp vanilla essence

Method:

1. Preheat oven to 170 degree Celsius (my oven would be 155 degree)
2. Grease and lightly flour an 8 x 8 square baking pan or a tubed pan
3. Mix cocoa powder and half of the milk in a medium bowl and set aside.
4. In a mixing bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Add salt.
5. In a separate bowl, sift flour and baking powder 2-3 times. Fold in the sifted flour into the butter mixture alternately with milk, starting and ending with flour.
6. Add vanilla essence and combine well.
7. Transfer 1/3 of the batter into the chocolate mixture and mix well.
8. Scoop the plain batter and chocolate batter alternately into the baking tin. Run a fork or a knife through it to get marbled effect. No specific way, just run it as you like...but, actually there is a kinda cool way using a spoon so that you can get a kind of wave effect but that would be in another entry...(soon :)). Smooth the top and bake for about 45 - 50 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Remove cake from oven and let it cool completely.

OA

I have been suffering from knee pain on my left leg for quite sometime. But after delivered my 4th child two years ago, the pain became more regular, sometime unbearable and the right knee also affected. I can hardly stand up to walk after sitting for a long period of time. When I walk too much, once I sat down, it is very painful as if a knife cutting through my knee bone. In the morning, all joints in my lower body became stiff. During rainy season or when the weather is too cold, my knee hurts deep to the bone. 

September this year, I finally decided it's time to see an Orthopedic. One visit, a few x-rays and an MRI...I was diagnosed with knee osteoarthritis (OA). It is different from osteoporosis. 

According to webmd, OA is the "wear and tear" arthritis, and it is common, especially as we age. Causes include aging joints, previous injuries, and obesity, among others. Symptoms of osteoarthritis include joint pain and stiffness. Osteoarthritis may affect any joint, including the hand, wrist, neck, back, knee, and hip. Osteoarthritis treatment depends on the joint but often includes medication and exercise. There is no special osteoarthritis diet, but weight loss may improve symptoms of osteoarthritis.

CDC defined OA as a disease characterized by degeneration of cartilage and its underlying bone within a joint as well as bony overgrowth. The breakdown of these tissues eventually leads to pain and joint stiffness. The joints most commonly affected are the knees, hips, and those in the hands and spine. The specific causes of osteoarthritis are unknown, but are believed to be a result of both mechanical and molecular events in the affected joint. Disease onset is gradual and usually begins after the age of 40. There is currently no cure for OA. Treatment for OA focuses on relieving symptoms and improving function, and can include a combination of patient education, physical therapy, weight control, and use of medications. 

So, basically there is no cure...hence my Orthopedic prescribed me with glucosamine sulphate which I need to take for the rest of my life. It is not medication actually, it is a supplement. Besides that, he registered me for a 6 sessions of physiotherapy that I have to complete in 3 weeks i.e. twice a week. The physio that was prepared for me was electrotherapy, hot packs and exercises. After religiously attended the physio and took the supplement daily, there is an improvement but of course it needs to be continuously maintained. Even though I do not have to continue the physio, I still need to exercise on my own and take the glucosamine. The recommended exercise is swimming, walking and stretching. 

I can't swim, but now I have to and this is my coach.. :) He's 13.

Brownie Kasih Sayang

I called this brownie kasih sayang. Why? Because I used to make this for my close friends for hari raya. But now, I only make for them only upon request and at my own terms (ikut rajin) :). Since one of my close friend that used to order this brownie in bulk (bawak balik Kelantan) has ventured into baking, I am honored to share this very own recipe of mine for more than 10 years kottt. Brownie is the most easy to make baking project and yet very delicious.

Rule of thumb:

•  Do not overmixed (no stand or hand mixer required, just use your egg whisker and spatula)
•  Do not overbake (they are not supposed to have dome or crack in middle) so get to know you oven very well

Warning:

It is addictive! :)

Ingredients:

1/2 cup butter - ikut suka la salted or unsalted, up to you

4 tbsp good cocoa powder

2 large eggs

180 gm caster sugar

1 tsp vanilla essence

65 gm self raising flour

50 gm chocolate chips

50 gm chopped walnuts

Method:

1. Preheat your overn to 170 degree Celsius. Grease and line an 8 x 8 or 11 x 7 (inches) baking tray with parchment paper.
2. In a small microwaveable bowl, melt your butter in the microwave. Fold in the cocoa powder and combine well until it is smooth and shiny.
3. In a medium mixing bowl, lightly whisk the eggs and sugar just until it is well blended. 
4. Pour the cocoa mixture into the egg mixture. Using your spatula, mix them well. Add vanilla.
5. Sift the flour into the mixture and stir until no patches of flour visible
6. Fold in the chips and nut. Mix well
7. Pour into the prepared pan and bake for 40 minutes.
8. Remove from the oven, let cool completely and indulge it with chocolate sauce ,a scoop of ice cream (or 2),or whipped cream and some berries...heaven!

Note:

You know that you have successfully baked an excellent brownie when you eat it, it is chewy and moist (that is why not to overbake or else it would be very dry).

Basic Ingredient - Tepung / Flour

Hari ini mari kita buat assignment. Saya nak bercerita tentang tepung. Pada hujung minggu lepas, adalah seorang hamba Allah ni ber'sms' dengan saya dan bertanyakan apakah maksud 'All Purpose Flour' sebab dia kata nak buat kek. Jawapan saya senang saja...pi beli tepung gandum cap bluekey atau cap sauh.  Tapi kalau nak kek yang dihasilkan lebih halus dan sedap, maka kenalah gunakan Cake Flour. 

Tepung ni ada beberapa jenis dimana ianya dikisar (milled) untuk berlainan jenis kegunaan. Kandungan protein dan gluten di dalam tepung menentukan tahap keanjalan tepung itu sendiri. Lagi tinggi kandungan protein, semakin tinggi keanjalan tepung itu dan semakin kukuh struktur produk yang dihasilkan.

Dari pembacaan buku-buku yang tinggi melangit dan berat nak mampus kat rumah ni(over exaggerated sikit..) , di bawah ni saya ringkaskan beberapa jenis tepung:

Table 1: Jenis-jenis Tepung

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Jenis	Kandungan Protein	Kegunaan paling sesuai
Tepung Kek (Cake Flour)	5% - 7%	Angel food cake, chiffon cake, sponge cake
Tepung Pastri (Pastry Flour)	7% - 9%	Pie crust, tart dan seumpamanya. Boleh juga diguna untuk biskut (cookies)
Tepung naik sendiri (Self Raising Flour)	7% - 11% (ditambah baking powder dan garam)	Hanya untuk resepi yang menggunakan tepung naik sendiri
Tepung pelbagai guna (All Purpose Flour)	7% - 12%	Paling sesuai untuk biskut yang dicampur oat atau chocolate chips dan boleh digunakan untuk pastri juga
Tepung Roti (Bread Flour/High Protein Flour)	12% - 15%	Segala jenis roti - Jangan sekali-kali guna untuk kek ye

Main Source: The Art & Soul of Baking by Cindy Mushet

Selain dari yang tertera di atas, ada juga tepung-tepung lain di pasaran contohnya tepung biskut (cookie flour) yang mana kandungannya sudah dicampur dengan tepung jagung untuk merangupkan biskut, tepung halus (superfine flour) sama saja dengan cake flour, tepung beras, tepung pulut, tepung jagung dan banyak lagi tepung. Tak muat la pulak page ni nak tulis. Lagipun saya pun jarang gunakan tepung lain selain dari yang di atas. Kuih tradisional ni saya memang hampeh, so tak pernah lagi beli tepung beras ke tepung pulut ke. Hopefully bila saya dah dapat periuk kukus idaman, insyaAllah akan cuba pula kuih-kuih tradisional.

Okay, kepada yang bertanya tu, jadi tahulah serba sedikit jenis tepung ye. Saya pun tak lah arif sangat, ini setakat yang saya baca dan eksperimen sendiri saja. Pernah la main bantai guna tepung yang mana ada sebab nak buat soft cookies sebab tepung biskut dah habis, tetiba dia naik gebu macam kek so hasilnya kurang sedap.

Satu lagi, sangat-sangat penting baca resepi dengan teliti bila buat kek. Sebab kek ni macam kita belajar chemistry, ok. Salah formula salah ukur bahan, melotup makmal dibuek eh kang. Tapi baking tak lah sampai meletup. Owh...nak citer satu lagi kena baca betul-betul:

1 cup flour, sifted

1 cup sifted flour

Lain maknanya ye...Yang pertama tu,  measure 1 cup dan ayak. Yang kedua tu, ayak dulu baru measure 1 cup.

Harap kawan-kawan dapat manfaat.