seri muka & apple cinnamon teacake

my favourite malay kuihs has to be seri muka, cucur badak and karipap. i've learnt how to do cucur badak and karipap, but i've never tried seri muka. the best seri muka i've eaten was in KL, during my niece's wedding when my sister ordered it for the guests. i have so many recipes of seri muka that i just didnt know which one to choose. so i called one of my sisters to ask. her response? "go and buy." unperturbed, i called my sister in-law. in the end, she said that malay kuihs can be difficult to make and she advised me to buy. buy??? what do you all mean buy??? i don't buy, i make! finally i decided to follow Amy Beh's seri muka recipe. i followed the recipe to the t, only that i added in an extra egg. the custard was a bit soft, but that was because of the slow fire and also because of the extra egg. my only complaint is that the custard layer is too thin, and the next time i make this, i'll double the custard. the next recipe is the apple cinnamon teacake, which i love because it reminds me of comfort. the recipe is my own, i modified it from the basic butter cake. 250g butter 200g brown sugar 250g flour 1 1/2 teaspoon baking powder 1 teaspoon cinnamon some raisins 2 small granny smiths apple, chopped 6 tablespoons milk use creaming method, bake at 180 C until it's baked.

my margherita pizza

this is my favourite, margherita pizza, the simplest but the most satisfying pizza.

Briyani

i love eating briyani. of course, one cant have briyani everyday, it's a rich dish, as it uses ghee in the rice and the gravy. in the span of 2 weeks, i have made 2 briyanis - hyderabad chicken briyani and fish briyani. my hyderabad chicken briyani was superb, despite the fact that i hate the taste of white pepper, preferring the black pepper instead.



i bought a very big piece of fish steak from the wet market yesterday, and was contemplating on making curry. but, i decided to make fish briyani based on the recipe i typed out from my sister's recipe book. i must say that i didnt study the recipe thoroughly, so the fish was a bit bland when it was supposed to be marinated with salt, turmeric, ground chili and fennel seeds. i didnt buy almonds as well, so i had to rely on the almond slivers that i have at home, which i ve been keeping for god knows how long. the rice was okay, it's just that i could taste the rancid almond, and as i said, i was supposed to marinate the fish with the spice mixture. well, anyway, all is not lost.

Gulai Daging Kampung

Gulai daging isn't kari daging. they dont taste the same although they nearly look the same. probably because gulai daging is the malay version of curry, without the curry leaves, the cinnamon, the cloves, the star anise and the cardamom. gulai daging is usually served at feasts, usually at kampung feasts when they serve it with white rice instead of the usual and nasi minyakkurma daging.

i remember i asked my mother to cook for me once, a long time ago, but hers was rich and spicy, nothing like the light but flavourful gulai daging kampung. since then, i ve wondered how they cook the gulai, and wished to learn it.

i made the gulai today. and it tasted the same like the ones that i like! actually the recipe is written at the packet of spice mix powder. i bought the rose brand spice mix powder, which is commonly used for making gulai. i'm not going to refer to the packet now, but i will tell you what is involved in making gulai.

1kg chicken meat or beef, sliced

to be blended
10 shallots
5 cloves garlic
a slice of galangal
a slice of ginger

(to be mixed with the shallot mixture)
1 tablespoon rempah masak powder
1 tablespoon rempah gulai powder

some tamarind pulp, diluted with some water
2 tablespoon cili boh
2 bowls of coconut milk (should not be thick, it should be diluted)

first, fry the cili boh in some oil. then add the spice mixture. fry for awhile, until the spice is cooked. if it's drying up, add in some water. after 10 -15 minutes, add in the meat. then add in the coconut milk and tamarind. cook until the meat is tender or until the oil surfaces (which, according to my mother, denotes a beautiful kari or gulai)

Ramadhan delights

"you're staying alone, and you cook?" these are the questions posed by my colleagues during the fasting month.

yup. unlike other working people who don't have time to cook, i take cooking as a therapeutic and creative session. a few years back, i would not even be interested to cook malay main meals, as i was only interested in baking and western dishes.

but things have changed now. i've evolved. while i still love the international cuisines like the tex-mex or italian or indian, i've very much gone back to my roots this year, that is to cook the malay dishes.

those who read my main blog, which is the happy red poppies, will come across the article i wrote about making nasi kerabu. while my mother would have told me that i still need to learn and havent really passed the test, i think the kerabu tasted okay except that it was a tad sweet.

since i've a lot of ulam left, i decided to make laksa terengganu yesterday. there are 2 types of laksa terengganu - one with spicy red gravy, and the other is a milder white gravy, some sort like the gravy you eat with laksam. i prefer the white gravy, and after a phonecall to my mother, i set off to the kitchen. actually, the gravy is simple to make: just boil some selayang fish, then debone them and grind them with some shallots and black pepper, and cook them with coconut milk. sauteeing isnt necessary. the laksa is eaten with the ulam of daun kesum, and cucumber as well as some other fragrant herbs, and with condiments of belacan, cili boh and salt.

today, i decided to make bubur gandum or wheat porridge, which used to be a teatime treat every Sunday when i was a student at Seri Puteri. i bought a packet of wheat whole grains which can be found in any grocery store. it is usually called "terigu". like making soya bean milk from soya beans, the wheat grains have to be soaked for a few hours. then, i started boiling them with water, then i added the coconut milk and sugar. and of course, before you turn off the fire, add in a knot of pandan leaf, as it will emit that wonderful fragrant smell.

Terengganu's Bubur Lambuk

most malaysians know Kampung Baru's bubur lambuk when it comes to Ramadhan, but i fail to see the attraction. i've tasted it, and found it to be mild and safe. terengganu bubur lambuk, on the other hand, is robust, gutsy and full of earthy flavour.

so what makes Terengganu's bubur lambuk different? besides the usual santan, our local dish uses ground boiled fish meat and young fern shoots and other plants like pucuk ubi, daun kadok, daun kesum, daun kelo. these are really the wild vegetables, and not cultivated vegetables that you get from the market. which means they have more vitamins and minerals.

because of the strong fish flavour and smell, the terengganu people device a way to mask the flavour thus making the flavour more subtle - by adding black pepper and lots of ginger to it, the de-wind agent for those who suffer bloatedness.

in summary, the porridge is a healthy choice for those who are concerned with their health, and what's more, it's cheap!

recipe for bubur lambuk

1 1/2 cup of rice
enough water to make porridge

boil the rice first.

2 steamed/boiled selayang or mackerel (the freshest fish you can get, so the sweetness stays in the porridge), de-boned
1 onion
3/4 inch to 1 inch of ginger
some black peppercorns

grind the ingredients using pestle or mortar or food processor. add the ground mixture into the almost cooked porridge, then add some coconut milk (the freshest you can get, or the taste will be a bit rancid). add in the leaves of the wild vegetables or sayur kampung. add salt to taste.

have fun cooking!

arabian delights

when i was about to go for umrah, 2 of my students who had gone for umrah told me "teacher, you should try the ice cream". the other one said "teacher, dont forget the kebab". oh please, i'm going there to commune with God, not to satisfy my palette!

however, i'm a culture vulture and a foodie and so i cant resist the temptation. as Saudi Arabia has higher temperature compared to Malaysia, it is a common sight to see ordinary food stalls serving soft serve ice cream. even more amusing is to see grown men in ihram licking their ice cream away on a typical summer day which is around 40+ degrees celsius. fruit juices are big in Saudi Arabia - and i mean, real undiluted fruit juices, unlike the ones sold in malaysia, which is very much diluted so that cheapskate people can make more money. carbonated drinks are arabs' fave, a can only costs SR1, compared to our RM1+ over here. however, when i was there i missed my fave drinks - soya bean milk, winter melon tea, chrysanthemum tea, lychee drinks- typical south east asian drinks. and talking about drinks, i was offered kahwa by an arab woman in Masjidil Haram. it is supposed to be coffee, but it's not like turkish coffee that i had when i dined at Al Rausyar with my Seri Puteri friends. kahwa tasted more like some natural remedy for something - i could taste ginger, cardamom and god knows what else they put in there. and it tasted bitter. i took a sip. probably half a sip. and decided that i just couldnt drink anymore.

arabs eat a lot of breads, so you see breads everywhere. not sandwich breads, but rustic breads that look like thick pitta bread. they can eat it plain with yoghurt. my fave is shawarma chicken, which is thinlike unleavened bread (chapatti style) with chicken kebab and fresh vegetables in it. i also tried falafel, thought it was mince meat, but i was wrong. it's like vaaday, only less spicy. the briyani rice is nice, although i think a little bit more spice in the rice would be nicer. the portion was big, 2 persons can finish 1 serving. unlike in malaysia where we're so used to eating briyani rice with an abundance of dhall curry or honeyed chicken or ayam masak merah or pickles, their briyani rice only consists of rice and chicken/lamb/mutton. i guess you've to pay extra if you ask for curry. a container of briyani rice costs SR10. my brother the pilot had mentioned the rice he ate in a big tray, which is typical arab style of eating. he told me they love to eat the rice with kibasy (i really dont know the term in english). on the last day we were in mekah, the rayhar officer brought 2 trays of rice with kibasy, and feeling curious i decided to have a taste. and it was awful. i couldnt stand the smell and nearly vommitted, the smell reminds me of mutton. okay, so i know that i cant stand mutton and kibasy.

Ikan Celup Tepung

at last, after a hiatus of not cooking, i've returned to my domain of heavenly smells and (sometimes disastrous) creations.

when i was in mekah 2 weeks ago, i had this sudden craving for ikan celup tepung or flour batter coated fried fish. this is especially famous in Telaga Batin near to KTrg's airport, where you can see a lot of cars flocking the rustic seafood restaurants. go to the one with the most cars, and that means the first shop after the T-junction. besides fish, there're also other seafood such as squids and prawns. and what's more, you can enjoy your seafood with the seabreeze cooling you, and sweet air kelapa to quench your thirst, and a seaview with coconut trees. hahaha TDC should take me in as a writer for their pamphlet.

anyway, i've digressed from my original intention, which is to talk about how to buy fresh fish and how to prepare ikan celup tepung.

my sister was amused to see that some terengganu folks buy fish at hypermarkets, which is a big no-no for us the fish connoisseurs. but i prefer to go to the wet market, where everything is fresher. so how does one pick a fresh fish? a fresh fish should not have red eyes (unless you're buying red snapper). the eyes should be clear and lucid. the fish itself should be firm to the touch, and the skin should be silvery clear and not cloudy. the gills should be brilliant red, and not dull red. in kuala terengganu there are certain places where you can get the freshest catch - at chendering near to taman permint jaya, near the small bridge of SMKA Sheikh Abdul Malek, and also the wet market at Pasir Panjang.

it is best that you eat the fresh fish a.s.a.p, which is why i decided that the simplest dish is the best for such fresh fish. the batter is the same as the batter to make goreng pisang (or pisang goreng, as my BM teacher used to tell me) - which means some kapur (alkaline), turmeric powder, flour, water and salt. just dip the fish in the batter and deep fry it and voila! remember that the wok must be clean or else the fish will be stuck to the wok.

cooking for buka puasa

it is universally known that malaysians love eating, and are crazy about food. which is no wonder that now we have developed a new culture in our society which is to have ramadhan bazaar annually. this bazaar, filled with all sorts of contemporary and traditional foods, caters to working people who dont have the time to cook after work.

this is the time when you get to eat that favourite dish of yours, or sample "exotic" traditional food which isnt found in just any shops or stalls anymore. for example, the ever so sweet and soft nekbat or the rich akok or bunga tanjung, or even tahi itik (never mind the name, nothing to do with the duck's poo).

however, despite the convenience offered by ramadhan bazaar, i prefer to cook on my own. probably i have the leisure to do so, but i think that it is better to eat our own homemade cooking. you'll be more satisfied, it's hygienic, more delicious and cheaper! some sellers do not bother about the quality of the food they sell, so that is the biggest letdown.

since day 1 of puasa, i've been cooking - made puding buih (which tasted richer and more delicious than the bland instant custardy sauce that came with the jelly that i bought last month), cooked my own char kuey teow, ikan percik (my god, the taste of charcoal grilled fish is divine! especially when you buy the freshest of fish), and today i made currypuffs.

i could have bought all these, i know. it'd save me time. but at least i'm happy that my ailing mother is eating the food that i cook. this reminds me of a guy i once knew - he asked me why i bother to bake a bread when i can just buy one.

because it's therapeutic. and because it's a joy.

so ladies, cook!!

healthy food for weightwatchers

after series of buffet meals at hotels, i decided to sort of give my colon some fibre that it needs. one of my favourite dishes is popiah basah, a healthier version compared to its fried sibling. i had used amy beh's recipes to make popiah, and i made the popiah skin on my own. i still cant master making the skin though, and as a result, the skin was rather thick. anyway, i'll put here amy beh's recipe.

popiah basah

2 carrots, shredded
300g sengkuang, shredded
100g french beans, sliced finely
100g cabbage, shredded
(i added in some taugeh...and although the recipe calls for dried shrimps, i decided to forgo it)
2 tb oil
1 tsp chopped garlic
salt and sugar to taste

sautee the ingredients

amy beh's recipe calls for a western-eastern fusion sauce. however, i experimented and came up with somewhat an original sauce for popiah

cili boh
gula melaka
ground peanuts and some coursely ground peanuts
asam jawa or vinegar

cook the ciliboh with some melted gula melaka. then add the ground peanuts to thicken it up. balance the sweetness and the heat with some sourness of the asam jawa or vinegar.

popiah skin

600g flour
200ml water
1 tsp salt
(i used the recipe twice, and you need a lot of water for this. 200ml isnt enough for you to form a soft dough)

mix together until it forms into a dough. wrap in plastic, put it aside. heat a heavy cast iron griddle over a moderate heat. rub the surface with a piece of oiled cloth. take a handful of the soft dough and rub quickly and lightly across the pan to make a think round shape of a desired size. lift the skin and stack on each one.

to assemble:

lightly spread the sauce over the skin, then sprinkle some ground nuts. put it some cooked filling then some fried shallots. roll the skin and voila!

Gastronomic delights around the world

last june, i toured england and paris. obviously, being a foodie, i would try some of the foods there, but unfortunately, the choices are not as wide as what we have here in malaysia. muslims in malaysia never have to worry about halal food, because there's halal food everywhere. in the western world, it's a different matter. and worse, the cold weather makes the tummy rumble more than what it's used to over here.

so, what did i sample over there? i had a nice dinner of chicken briyani at an indian restaurant at earl's court. well, no dalcar or anything else, since a plate of briyani cost 5 pounds. next, i had a truly wonderful nasi goreng at naha's corner, situated at mara building in central london. the nasi goreng was flavourful, but its char kuey teow is to die for. there are also some halal food sold in certain kiosks, like this one kiosk at victoria coach station. there are beef and chicken pastries, which i bought enthusiastically on our ride to paris.

you're not in paris unless you have a breakfast of its famous croissants. the hotel we stayed in is truly parisian and though modest, one can sense the parisian chic in its decor. the baked goods arrive at 7.20 am every morning, and by 7.30, we the malaysians would be down to partake this joyous meal. there are danishes and croissants and plain old robust wholemeal rolls accompanied by mashed fruits, french butter, jams and marmalade, herbed cheese (c'est tres bon!) as well as your usual coffee and cocoa.

the problem with us the malaysians is that we always think about the next meal, especially in a foreign country. so, what we did was we ta paoed the rolls and croissants (just like heidi does in the novel of the same name), nicely wrapped them up in our serviette. they were to be our lunch during our paris tour. on the second day we were there i noticed that the kitchen lady was quietly staring at us as we made frequent trips to the pantry to get more and more pastries.

i read a lot about the sidewalk cafe, and how the french like to drink coffee facing the crowd. we stopped at one of the cafes, had a lunch of wonderful chocolate filled crepes and people watched.
i had a similar crepe in camden market, but a bigger crepe, filled with strawberries and cream and vanilla syrup (and it dripped down my blouse) and i washed it down with freshly squeezed orange juice (unlike malaysian orange juice sold at our typical restaurants which is so diluted).

when you think of britain, you'll think of afternoon teas - silverware, white linens, scones and jams and tea. but coffee seems to be a popular choice over there, and it costs only 1 pound 50p for a cup. i guess this has something to do with popular culture, just like jamie and nigella are trying to turn cooking into a cool "hobby" instead of thinking of cooking as slaving yourself in the kitchen.

oh that reminds me, i forgot to find the add to jamie's fifteen restaurant in east london, but i managed to take picture with his wax figure at madame tussaud's. doesnt really look like him, i had to peer into his chef uniform and saw a small symbol of fifteen.

i always make it a point to buy a cooking utensil when i travel. over at petticoat lane, i bought a grill pan and in paris i bought a set of glass ramekins. my travelmates were amused, but then they're not foodies like i am.

i wish i had tried out more dishes, like fish and chips, but i doubt its halalness. but all the same it was a wonderful experience for me.

my recent masterpieces

fresh pasta with tomato sauce
cinnamon buttercake
croissants
cinnamon rolls
well, i havent blogged for quite some time! to tell you the truth, these past few months have been so hectic for me (what with rushing from class to class) that i seldom bake now. but that doesnt mean i 've completely stopped.

i made croissants for a friend last 2 months, and yes, the smell of homemade pastries is just wonderful. better than a homemade bread actually. and there was once when i felt like eating cinnamon rolls so i just read up some recipes and voila! talking about cinnamon, i made a cinnamon buttercake last monday, with just the basic poundcake recipe.

last sunday, i thought of making my own fresh pasta, (which i had tried but never succeeded because it's too thick), and with some all-purpose flour, an egg and olive oil, and some kneading, i finally succeeded. i just visualise jamie oliver's instructions in the book and i also remember that fresh pasta deserves fresh tomato based sauce, so i made that. i dont know if the italians think it's good, but for me, so long as i can make my own pasta, i'm ok with it.

kiwi cake, durian mousse cake and butter crescents

i made this kiwi cake last thursday for a fren.
this is durian mousse cake, just a normal sponge cake layered with durian mousse and cream. yum!
these are butter crescents, which resemble more like bread than its richer more french counterpart the croissants (also they share the same name). i must be getting better because i posted this recipe once, and the crescents look hard and flat, compared to these fat, glistening rolls!

cooking shows on tv

as a foodie and also an aspiring cook, i never miss the cooking shows on astro. my mother can recognise jamie oliver's voice from far away, because i always watch his shows, and as my mother said "asyik pasal makan je". the other programmes that i like to watch is nigella shows, come dine with me, and sometimes surf the menu and made to order. the only programme that i miss is delia smith's cooking show. unlike jamie or nigella, delia is about finesse and will teach the most basic in cooking, which includes boiling an egg or how to whip up a meringue.

what i love about jamie is his camaraderie and easy ways. the fact that he invites his frens over to eat whatever he's cooking for the show, shows that he's a nice bloke. and also the fact that he went at such great length to change british schools' dinners shows that he is a chef with a big and honest heart.

nigella is more stylish, and represents the modern mum. dubbed as the domestic goddess, her words are melodious and soothing, and full of adjectives such as "satiny melted chocolate" or "molten lava of melted chocolate". you can see the camera focusing on her savouring her own creations, to encourage people to view food not as an enemy, but something as a soothing fren, to sample the epicurean delights.

both cooks love chilies and both cooks bring international cuisine into their shows. jamie is more adventurous though, often than not creating fusion styled dishes, as is the trend today.

there is a new foodie series, called chic eats, every friday at 8pm on channel 11.

to those who love watching such cooking shows, you'll be pleased to know that there are more of such shows on BBCE (channel 26) every saturday morning starting at 7.30am.

A New Year, A New Resolution

yes, a whole new year. another exciting year, and hopefully it's much much better than 2006. anyway, i'm on mediterranean diet now (well, not really authentic mediterranean diet). so what's involved in mediterranean diet? to eat less carbs (but still there are carbs), more lean proteins, veggies and fruits (yeah yeah...we hear that all the time), good fats which derive from olive oil and nuts.

i've already switched from my normal homemade white bread to homemade wholegrain bread, sure it doesnt taste as nice and soft as the white variety, but i keep thinking of the fibre and what it does to my colon. to those of you who are interested in watching your weight and have the time to kill (to bake, i mean) i give u my wholegrain bread recipe


for 1 loaf of bread

1/6 cup brown sugar
1 tsp honey
1 cup warm water
1 1/2 tsp active dry yeast

dissolve the ingredients above until the mixture is frothy.

1/8 cup oil
1 tsp salt
2 cups hi protein flour
1/2 cup wholemeal flour
1/2 cup oat bran
some poppy seeds
some sunflower seeds


add the oil and the salt to the yeast mixture and stir. then, add in the flours and the seeds. work your dough on a flat clean surface and knead the dough for 5-8 minutes or until it has become elastic. leave it to rise until it has doubled in size in a well-oiled bowl, making sure that the top part of the dough is equally coated with oil.

when it has rise, punch the dough. i personally prefer to knead it for a few secs to punching the dough. shape it into a loaf and put it in a well-greased loaf tin. leave it to rise and bake at 200 C for 20 mins (baking time will vary frm 1 oven to the other).

take your bread out and leave it to rest for at least 5 mins or until it can come out frm the tin easily. leave it to cool completely on a wire rack.

ghopa

to those of you who dont know it, ghopa is a terengganu savoury dish, usually eaten for breakfast or tea. it is some sort of a mini murtabak, except that murtabak's skin is made of roti canai dough. ghopa's skin is made of kuih dadar batter, thus, a fren of mine calls it kuih dadar terengganu. the filling is the same like currypuff's filling, except that ghopa's filling is usually sweet. my personal fav. is by this 1 lady who made the beef filling using the chinese style of chicken pau, so i tried to recreate the taste this afternoon. that also means i experimented and just campaked everything in. it turned out alright. a warning for the weight conscious - this dish absorbs a lot of oil while frying.

ghopa skin / dadar

1 cup all purpose flour
1 egg
a pinch of salt
enough water to make this a thin batter

add everything in, and prepare a heavy skillet. brush a little oil, and drop a few tablespoonfuls of the batter (i used 6) onto the hot skillet, moving the spoon in circular motion so that the batter is thin and bigger. the idea is not to make it a thick skin, as it will break when you try to fold it.
flip to the other side, make sure you dont overbrown it. place it on a plate.

filling

100g beef, cut into small pieces
100g potatoes, cubed into 1 cm
2 onions, minced
sweet soya sauce
sesame oil
black pepper
water
salt and sugar to taste
note: you can also use curry powder if you dont like soya sauce filling.


heat the oil into a frying pan. sautee the onion, add in the beef and the potatoes. add some water and the seasoning. make sure the potatoes are nearly cooked.

to assemble:

put a teaspoon or 2 of the filling onto the skin. roll the skin as if making kuih dadar. to seal it, dip the ghopa into a bowl of a beaten egg, then fry in a hot frying pan. serve.

Heavenly Smells and Senses to the Palette

most cant resist the smells of freshly baked breads or cakes, but none can beat the smell of freshly baked pastries especially danish and croissant. this is a heavenly smell, one that smells so sweet that seems to be calling out to us to sample (or savour) its rich texture and taste. i tried to make croissant years ago, and even earlier this year, but i didnt know how to make the pastry. until my niece intan the chef taught me how.

the ingredients are always there in the house, so it's not a problem. it started when i watched anthony bourdain visit a boulangerie in paris, and i could see croissants and baguettes and brioches and cinnamon rolls. and after watching the show, i went straight to the kitchen, and made the dough. and then the long arduous task began - of rolling the pastry and folding it into 3 and letting it rest for 20 mins. i had to repeat this task 4 times. and this morning... i smelled the sweet smell in the oven and it reminded me of the mornings i visited the victoria market and bought almond croissant at the pastry shop. and the danish and croissants were puffed up and were soft and delicate when i tasted it. ah! happiness is the feeling of a baker whose creation is soft and sweet.

Scones

Scones. very English indeed. scones are served either at breakfast or tea. they are best eaten fresh, i.e. warm from the oven, with some cream and jam. yum. i've been making scones for years now, though not everyday. the secret to making good scones is that you dont have to knead it like a bread dough (just like making pie crust, the less, the better). so it pays to be light-handed. the best news is that it doesnt require a lot of ingredients.

Basic Scones (10 pcs, depending on the size of the cutter)

2 cups self raising flour
a pinch of salt
30g butter, cut into small pieces (better to use butter than margarine as the former has a delicate flavour)
1/2 cup of fresh milk (i used less than 1/2 cup)
1/2 cup of water

sift flour and salt together into a large bowl. add butter and rub in lightly using fingertips. combine milk and water. make a well in the centre of the flour. pour in the liquid all at once, reserving about a teaspoon for glazing. mix quickly to a soft dough. turn onto a floured board. knead lightly. roll out to form a round about 2cm thick. cut using a floured plain round cutter. place on a greased oven tray and glaze with milk. preheat the oven to 220C and bake for 10-12 mins ( it takes me 20 mins, but ovens vary in terms of cooking time) until the scones sound hollow when tapped. cool on wire rack. serve with jam and cream.

how to serve the scone. split the scone in half, so that you have 2 rounds, and spread with some jam or cream or butter.

Apple Meringue Pie

when i was 10, my sister took me to a Puspanita cooking class. the instructor was a european (i cant remember whether she's german or swedish). what i like about this pie is that it has a meringue topping, unlike the other apple pie which requires you to cover the filling with another layer of pastry. i used to suck in making the crust, but after talking to my niece the chef, i took her advice. the pie was perfect! the meringue peaks had golden tinge to them...the crust was perfect - smooth and with no cracks.... unfortunately i didnt take any pics. so anyway, with some adjustments, i present to you the recipe.

pie crust (8 inch pie tin)

8 oz flour
a pinch of salt
5 oz butter, diced
1 egg yolk
3 tb cold water

apple pie filling

4 medium Granny Smith apples - peeled, cored and sliced
4 oz sugar (you may decrease to 3oz if u prefer it to be less sweet). i used brown sugar
1/4 tsp ground cinnamon

meringue

2 egg whites
1 0z sugar

method:

to make the crust, rub the butter and flour with your fingertips. you may use pastry cutter if you have it, or just plain knife and cut the butter into the flour until it resembles breadcrumbs.
add in the yolk and water bit by bit until the dough sticks together. begin to knead on a floured surface. do not knead long, as this is not a bread dough. wrap it in a clingwrap and refrigerate it for at least half an hour. take an 8 inch pie tin and spread some breadcrumbs. take out the dough and on a floured surface, roll out using a rolling pin until you get about 1 cm thickness. transfer the crust onto the pie tin and use a fork to pierce some holes so that hot air can escape (to avoid the crust becoming soggy). we have to blind bake the crust, so in order to do that, take a piece of greaseproof paper or aluminium foil and place it on top of the crust. pour in some rice or dried beans to lend some weight so that the pie crust will not rise while it's baking. bake at 200 C 15-20 mins. remove the weight from the pie crust and continue baking for another 5 mins.

to make the filling, cook the apples, sugar and the cinnamon on slow fire until the apples are mashed.

to make the meringue, beat the egg whites until it is stiff then add sugar.

spoon the apple pie filling onto the pie after it has been baked the 2nd time. then fold in the meringue on top of the filling. bake for another 10 mins or until the meringue peaks turn golden.

Kek lapis sarawak and swiss roll

i fell in love with kek lapis sarawak more than 9 years ago, when a friend of the family gave some during raya. it was the moistest and sweetest cake i've ever tasted, besides the colourful layers of the cake, which makes it uniquely malaysian, unlike the kek lapis betawi (i dont like the spices in it). one of my sisters used to order benji roll every single raya, with colourful checks nestled in the heart of the roll. all of these recipes are featured in rabiah amit's book, kek lapis sarawak. yes, the number of eggs used in the recipe will make the eyes of the weight conscious bulge, nevertheless, because of its richness, the cake should be eaten in smaller slices (as it is damn expensive if you buy them, and if you make them, it's because it's time consuming so u'd better make it last as long as you can), so those who're watching their weight need not fear.

2 days ago, i had this craving for swiss roll. when i was a little girl, my mother always bought a simple but delicious strawberry jam filled swiss roll from a bakery. nowadays, it's difficult to get an ordinary swiss roll as every cake house or bakery will sell the cream version. full of ovalette, and god knows what...so, using the ERT book, i made swiss roll. yeah, it broke 3/4 of the length, but who cares...nigella always says homecooking is supposed to be as it is, and it's not about perfection. perfection is so pretentious, dont you think?
swiss roll
3 eggs
3 oz castor sugar
3 oz sifted flour
beat the eggs until light and double in volume (or triple). add in sugar, then fold in flour lightly. pour into a rectangle baking sheet (lined with grease paper) and bake for 7-10 mins at 220 C (the cooking time will vary for different ovens). take the sponge cake out frm the oven, and invert it onto a tea towel lined with a grease paper which has been sprinkled with some castor sugar. spread with some jam, and roll it up.