Zairul, Zack, Harisa and Sasha's FotoPage

By: zairul and zack

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Tuesday, 15-May-2007 09:48 Email | Share | | Bookmark
Panda in my kitchen

This is the bread I made today. I was so intrigued by the cuteness of the bread, I can't help myself but to bake a panda of my own!

Here is the recipe:

300g bread flour
30g sugar
210g (mixture of 1 egg yolk & milk)
4g salt
4g instant yeast
18g butter
8g matcha powder mixed in 10g water
8g cocoapowder mixed in 10g water

How to make:
1. Mix all the ingredients and knead using mixer for 10-12 minutes or until a soft, smooth dough forms.
2. Divide the dough into 3 main portions. One for cocoa (1/6 of the totaldough), one for matcha (3/6 of the total dough) and one plain ( 2/6 ofthe total dough. Proof the dough for the first time for about 30-40minutes. After proofing, punch out the gas and leave the dough to rest for about 10-20 minutes.
3. Divide the cocoa portion into 2 even balls, the plain dough into 3 portions, and the matcha dough into 2 portions.
(see illustration on how to arrange the dough)
4. Leave to proof for second time and bake in a preheated oven of 180-200deg for 50-60minutes

recipe from:Cookpad - Panda Bread ( it's in japanese so you might only be able to see the picture )

You can change the arrangements to make the nose and mouth. I'm thinking of going for another animal the next time I make this It does look too cute to be spreaded with peanut butter and jam though

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Friday, 11-May-2007 09:29 Email | Share | | Bookmark
Golden Week 2007

What we did this year's Golden Week

We went to Yamaguchi for the annual soccer match between Malay students studying in the southern universities. We got 3rd place

Then on Thursday we went to Miyajima, in Hiroshima. Damn the traffic rush, it took us 6 bloody hours to get there

And lastly we celebrated Nipah's birthday with a BBQ near the Asahi River. The food was yumm yumm yumm yumm yumm! *Thanks Nipah*

That was basically what we did. Fun times.

Tuesday, 10-Apr-2007 03:22 Email | Share | | Bookmark
Rich choco cake!

-to date:Friday,11th May 2007-

Hello everyone

I guess I owe everyone a BIG APOLOGY for not updating for such a longgggg time ( and I think I shouldn't have even used the word 'SOON' )

I've been swarmed with a lot of things the past month. With school just starting, and spring kicking in ( at that time that is. Now it's just plain
hot..summer is coming a lot sooner that I thought! ), and also, not to forget the usually I'll-do-it-after-this-NOT! syndrome I just couldn't find the time to update


And after being nagged by sister dearest to post the recipe (because apparently ppl has been asking her to tell me that! ) I've decided that it's going to be today, or a month later!!

So to all of my loyal visitors.. THOUSANDS OF APOLOGIES for the very, very late update.

Anyhoo, coming back to the recipe ( which is the whole point of updating ), I think some of you out there might've bumped into this recipe, or might've even tried it in your own kitchen. I got it from my usual source of great recipes, advice and 'ngomelan's ( bak kata Sid), which is

For those looking for great, tested and reviewed recipes, you can check the forum out. But mind you, it's a forum with members coming from the Malaysian community, so it's 90% Malay. For those who don't really speak Malay, you can always ask me or even the moderators of the forum any questions. I'm sure we'd all be glad to help

So as of the recipe, here it is:


170g butter
300g white sugar
3 eggs

2 tsps NESCAFE
1 tsp warm water
1 tsp vanilla essence
1 tsp EMULCO

225g flour
65g cocoa powder ( brandless cocoa powder produces darker cakes)
1/2 tsp salt
1 tsp soda bicarbonate
1 1/2 tsp baking powder

180 ml ice water

How to make:

1. Using a mixer,beat the soften butter with sugar until light and fluffy. Gradually add one egg at a time, mixing 30 seconds in between additions.
2. Mix the essence, emulco and nescafe with warm water and drip into the butter mixture.
3. At this point, remove from the mixer and alternately add the sifted flour+cocoa powder+baking soda+baking soda+salt with icy cold water using a spatula, or a whisker.

NOTE: When mixing the flour and water, remember to gently FOLD them into the mixture and turning the bowl in one direction. This will give the cake the fluffiness when baked/steamed.
4. Preheat oven to 180deg and bake until inserted toothpick comes out clean.

TIPS: I made two versions of this cake. One baked, and the other steamed. When steaming the cake, make sure that your steamer is at preheated well, just like using oven. As soon as you put the cake, lower the heat to medium and continue cooking until toothpick comes out clean.


Baked: Produced a fluffy, moist and definitely RICH chocolate cake. I find myself feeling full after just a small piece
Steamed: Produced less fluffy but equally moist and rich chocolate cake. After steaming the cake, I let mine cool a little bit before covering it with cling wrap and leave it to rest overnight. The outcome: Better and moister the next day. I ended up eating half of the cake bit by bit without even realizing it

There is also a recipe for the glaze.


1 can of sweetened condensed milk
90g cocoa powder
100ml corn oil / melted butter
1 tsp vanilla essence.

How to make:
1. Heat the milk in a pot at low heat, adding the cocoa powder and milk and stirring until it starts to thicken and gloss ( apporx. 3-5minutes )

I didn't let the glaze sit for too long because I find it to stifen faster than I thought. So when the glaze has cooled down just a bit, pour it over the cake and spread it out.

And for those asking what icing I used for the cake in the picture, believe it or not, it's whipped cream!! Yup, simple, white whipped cream. I always have a hard time making buttercream frosting so I always opt for the easiest solution:whipped cream

So there you go, the long awaited chocolate cake recipe.

Again, I'm terrible sorry for not updating earlier. And even so, thanks so much for checking out my fp. I'm truly flattered

I'm going to be considerably busy from now so I don't know if I could update as often, but I'll try my best to do so.


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Monday, 2-Apr-2007 04:32 Email | Share | | Bookmark
Shortbread - a little too late for RAYA?


6 months late for a version of kuih raya.

Scottish Shortbread from All Recipes

Well, it wasn't suppose to look anything like a kuih raya. But seing it plain and togel made me melt some chocolates and sprinkle some lemon peel on top Hence making it look a whole lot like a belated kuih raya

Easy thing to make ( notice how I'm too lazy to make any complicated crap lately ), I didn't alter the recipe at all..except for the 'lavish' decoration on top.


Now now, my little Pakosheng ( Sasha ) has been busy 'helping' me around the kitchen as well. She found some left over flour in a bowl and thought dipping her face into it would actually be appealing enough to let her help out


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Friday, 16-Mar-2007 12:06 Email | Share | | Bookmark
Soda Bread


And when I said soon I actually meant sooner But with spring break finishing in a week, you couldn't help but to graze on the sofa and enjoying every minute of not having to rush to school and be late for a lecture on Digital Impulse and Signal Processing


I can't even recall when I made this bread, well.. I won't really call it a bread because the texture resembles a lot like scones. But then again, it is a type of a quick bread, with the yeast replaced with baking soda and baking powder.. so I'll let you be the judge of whether this thing is actually a bread, or a scone??

Making this yummy lump is not difficult at all, again it being a QUICK bread..all you need is basically a few simple ingredients.

Here is the basic recipe for a basic soda bread.


300 g white flour
2 1/2 tsp baking powder
1 tsp baking soda
50 g butter
2 eggs
4 tbsp milk or yogurt
extra flour to dust

Things to prepare:

1. Cut the butter into small cubes and chilled
2. Eggs should be in room temp.
3. Preheat the oven to 190deg

How to make:

1. Sift the flour together with the baking soda and baking powder.
2. Rub in chilled butter cubes using your fingers.
3. Beat the eggs with 2 tbsp of milk and gradually pour it into the dry ingredients. Use a pastry cutter or a fork or spoon to mix.
4. Stop mixing once the dough starts to form. It should still have traces of flour. Add in the remaining 2 tbsp of milk if the dough is still too dry.
5. Gather the dough with you hands and form a round dough, and using a knife, make a cross in the middle of the dough, and sift the extra flour on top.
6. Bake until golden brown for about 20-25 minutes ( this depends on the size of your soda bread. Breaking it into 2 portions will need a shorter baking time for each)

Note that this recipe will give you a big lump of soda bread and nothing beats a good soda bread with butter and jam and eaten while it's still warm. This bread dries out fast, in about 2-3 days so if you can't finish it up, place it in an air tight container.

Now, why does my soda bread look all wholemeal-ish? That is because I added granola cereals, cornmeal grits and dry fruits to it. And just how much exactly did I use those stuff in the recipe? Well, I cut out the flour to 200 g, and added 40g:40g:20g of granola cereals:cornmeal grits:dry fruits.
Again, experimenting with different ingredients is a lot fun and a challenge as well. There will be times when you think you should've just stick to the original recipe, but there are also times when you feel, adding that extra ingredient is what makes that recipe YOURS and YOURS only!

When it comes to scones, or soda breads like this one, you can practically mix it up with pretty much anything. The trick is to know what each ingredient tastes like and would it compliment the recipe or just make it go straight down the drain.

One tip though, be careful with the amount of liquid you're using in this recipe. Some flours or ingredients like granola cereals suck up more liquids than others, so make sure that it's at the right amount of soggy-ness ( which is roughly when you touch with your fingers and a little bit of the dough sticks to your fingers ) Remeber, more liquid equals to denser soda bread and less liquid will result in a crumbly, cookie like soda bread. Again, it's totally up to you if you prefer denser to lighter soda bread and vise versa.

There are many kinds of soda bread recipes, some call for raisins like a traditional Irish soda bread. I have yet to experiment this recipe with yogurt and will post the results later on. Soda bread makes an easy and fulfilling breakfast, is absolutely yummy with a cup of hot tea or coffee and even better with just jam and butter to sncak in front of the TV, while watching HOUSE MD

So go ahead and make you're own soda bread today!
( Chewaaahh..mcm ad ape jer )

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