Thursday, July 24, 2014

The Birthday!

Thursday, July 24, 2014 0 Comments
When you grow older, birthdays become less happier because you know you're a year closer to death. Now that I have my fear of death conquered I need to conquer the fear of being a hopelessly stupid full-time housewife. What have I achieved in the 29 years of my life? Let's see....

A. Some pretty cool IT certificates
B. A decent working experience
C. Went around the world
D. Got married
E. Got pregnant
F. Got wasted way too many times in my life
G. Yeah, I did weed in Amsterdam! In your face LOSERS!

Well, these are the high points of my life. Don't get me started with the low points of my life. They're plenty and they're pretty selfish, retarded, ugly and shitty. Not me, but them or it or whatever

Haha I can be pretty mean at times, but most of the times I am aloof so I often overlook the crappy and the shitty

Saturday, July 12, 2014

Food Review: Vegetable Upma and Tomato Chutney

Saturday, July 12, 2014 0 Comments
I took this recipe from Pandu's kitchen and it turned out really good when I tried it at home. My dad asked for second helping for the tomato chutney but I had ran out of it!!

Well loved and easy to make, please just Google for Pandu's Kitchen and get the recipe from there I am just feeling too lazy to dig online for the link

Food Review: Rice Bhajia/Pakora

Saturday, July 12, 2014 0 Comments
I printed this recipe years ago and never had the chance to make it because the ingredients list was too long. When I finally had to opportunity to use the rice it was because the rice I had was BITTER and the MIL didn't want to throw it away. I hated the rice to begin with, it was soaked in oil and came from two or three different rice brands. Well, actually they were free rice which were used in temple prayers  and given away to people for free. It smelled of Indian incense at first and then tasted awfully bitter. I recommend you store your rice in dry and air tight container and don't mix the shit with oil and all that. And don't you fucking dare mix old rice with new rice. Just finish the old rice first before emptying the new bag in the rice container. And if you have bitter rice just FEED IT TO THE PIGEONS

I boiled the rice first, and added yogurt into it. Then I let it cool off

What I had was spring onions (I went overboard with spring onions and farted throughout the night), cooked rice, red ball pepper, onions and spinach (just the leaves)

Added in some turmeric, baking soda, chili powder and salt to taste. Again don't whack the baking soda your pakora will come out too brown outside and undercooked on the inside

Add in the rice

Mix well and taste if everything is up to your taste

To hold the bhajia together, you're going to need a binding agent. I used channa powder and rose flour (wheat flour)

And they came out alright

Thursday, July 10, 2014

Food Review: Eggless Steamed Chocolate Cake

Thursday, July 10, 2014 1 Comments
Personally this cake was wonderful and best eaten while still warm. It melts in your mouth, oh so divinely and if you like you can pipe warm chocolate into the cake, kind of like piping an eclair. But please pipe from the bottom!

I took this recipe online from someone I can't even remember which blog but if you google for steamed chocolate cake you will find the recipe there. I copied her recipe but instead of using small ramekins I used small round tin cans

I also think you need to add more baking soda + baking powder but don't go overboard with the baking powder otherwise your cake will rise too much at one end. It happened to me during my pastry classes with banana muffins, and I followed the recipe measurement by measurement

I made this on the MIL's birthday as her dinner dessert but of course she doesn't appreciate the finer things in life and she said it has too much cocoa *roll eyes And that was the last I baked any cake for her.

Preparing the ingredients

Whisking the yogurt and baking powder + baking soda together

Vanilla essence and flour added in

After mixing in the vegetable oil and cocoa powder. Don't over fold it, fold it gently

Foil wrap it before you put it in the steamer

Cut it with cookie mold and dust it with icing sugar to hide all ugly cracks underneath

Presentation : Belgian chocolate dipped cherries

How the cake looked on the inside

Food Review : Eggless 7 Layer Rainbow Cake

Thursday, July 10, 2014 0 Comments

Now where did I take the recipe from? I can't remember. I think I put two recipes together but got the measurement right because you know pasrty is all about precision!

The purple color went into the oven first

Then was the blue

The purple color didn't come out right so we ate that off at tea time

The green layer

The yellow layer

The orange layer

The red layer

The red layer cooling down on a wire rack

Beating the butter cream frosting with hand, yeah tedious and it should never be attempted manually. You need an electric whisk

The layers after been chilled in the fridge

Cutting off excess top and sides

Butter cream + blue coloring for the blue layer

For the green layer I spread some fig jam and the rest had butter cream

Food Review: Carrot Kheer

Thursday, July 10, 2014 0 Comments
You know my one and half month of hiatus was partly because of my pregnancy, part pastry classes and part my laptop that went totally bust. I finally sold it off for RM 750 and with the money got some stuff for my baby!

With all the free time I had after quitting my classes I wrapped myself in the kitchen and tried out new recipes from my recipe book. I had too much recipes so I sorted them out according to cuisine. So I tried out some of the recipes I had at home and in Seri Kembangan. Of course everything tasted better at home than it did in Seri Kembangan, maybe because it was done with so much love. in SK it was done out of responsibility so sometimes I go into machine mode.  *Terminator*

Anyways I think I took this recipe from Pandu's Kitchen (just google it I am not pasting her link here, its a new laptop OK) and it turned out very swell at home! It was just amazing the taste and color and my aunt lent me a hand with boiling the milk. In SK I was rushing between 3 recipes (the husband was landing on that day) and accidentally overloaded it with too much almond-cashew powder. Anyways the first version turned out simply amazing (brother's birthday lunch)

1. My mom helped me shred the carrots and then I fried them in ghee until they browned a bit and became soft.

2. I blended cashews and almonds, it should add up to half a teacup, because once you blend it it will become twice the volume. I think this just depends on you, like how much of nuts you want in your milk because this shit is going to thicken your milk

3. Thats me boiling the milk. I used fresh milk. So I boiled it until the milk reduced to about 2/3 of the pot. The guideline you follow is that if it's reduced to half then you're on the right path, when you run the milk down your spatula or whatever it should be thick. If it's not thick it's ok, as long as its reduced to half it's original measurement you're good. Remember the nuts we blended together? That will thicken the milk if you didn't

4. I then added the carrots, the blended nuts and mixed them well. Once everything is fine and dandy you turn off the gas and add a pinch of cardamom powder. You can add cinnamon powder too. If you like the smell and taste. Lastly I added a pinch of saffron

5. Presentation haha

6. You can see all the ghee floating in the cup. I am not a ghee fan so I took one cup

7. As you can see I blended the nuts coarsely and there were a few bits of almonds in the kheer