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Monday, 12-Mar-2007 04:34 Email | Share | | Bookmark
Pudding anyone?

I never really was the pudding type of person. Sure, I love caramel pudding and corn pudding but I'm sure that's pretty much it. Well, if mommy's "bingka hijau" comes under pudding, then I guess that totals up to still, just 3.

But after browsing my fave online recipe website,, I couldn't help but to try a bread pudding recipe that so far, has gotten great reviews. Plus, who could resist making a dessert that only calls for bread, milk, egg and sugar? So I made myself one.

You know the outcome would be
sinfully yummy just by looking at the ingredients. And it sure was! I added some raisins and walnuts and some cream cheese on top ( which was not in the original recipe ) and I was really happy with the alterations I made. It tasted even better

You can check out the recipe here.

Like I said, you can be as creative as you want with this dessert. But I would recommend sticking to dry fruits like raisins or cherries. Add some nuts as well to give a little texture to the pudding. I also think it's better if the breads are cut into thumb-sized cubes. This will let the bread soak up the egg mixture better. And instead of pressing the bread firmly into the casserole, place it loose because after my 1st attempt making the pudding ( in which I pressed the bread in the casserole ) it came out a bit too mushed

And when adding dry fruits or nuts, sprinkle it on top because mixing them with the bread will only make them gather at the bottom of the casserole and you'll see non on the surface ( Again, I discovered this on my 1st attempt )

You can find out many tips and ideas from the review section of the recipe. Some cut the sugar in half and used brown sugar instead of white. Some used only 3 eggs instead of 4. When it comes to bread, some used French bread, and some used plain white loaves. Maybe I'm going to try using sweet buns the next time and cut down the sugar even more ( the original recipe gives you a rather sweet pudding )

I'm going to experiment a whole lot more with this recipe. Like I said, it's a pretty versatile recipe to work with. Want to make it healthy, cut down the sugar and use whole wheat bread. Want to make it rich and moist, use a little bit of heavy/light cream in the milk, or maybe even substitute the milk with evaporated milk, or full cream milk. The list of alterations you can make with this recipe can go on forever But if you like it simple, the original recipe works just great!

Let me know how you're pudding comes out. Try different bread, different milk, maybe soy milk or even sheep milk if you dare!

So now the list of puddings I love is no longer 3, but 4

Oh yeah, btw.. here are the list of people I'd like to tag:

1. MamaFami ( Mama, I know you've been tagged by tonnes of people, tak kesah..nk tag jugak )
2. KNizam
3. Fique
4. Mapley and Che Puteh
5. Ecah
6. K.Mar

I wish I could tag a lot more people.. but the rules did say 6 so 6 it is. Again, thanks to Nn, for tagging me in the first place


The rules:
People who are tagged should write a blog post of 6 weird things about them as well as state this rule clearly. In the end, you need to choose 6 people to be tagged and list their names. Don't forget to leave a comment that says 'you are tagged' in their comments and tell them to read your blog !

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Wednesday, 7-Mar-2007 13:44 Email | Share | | Bookmark
After a long, long break..


Hello everyone!

CikKiah is back Done with my exams, and now enjoying my 1 month spring break. Which is why I haven't been updating my fp for some time. Holidays to me usually meant endless cooking attempts in the kitchen but somehow it's different this time.. has CikKiah finally lost the will to cook?? Well, maybe not as often as before

To those who have successfully guessed it- Yes, you're right. It's called 'Old Fashioned' Donut, a kind of donut you can find in Mister Donut.

Here's how the donut was supposed to look like

Fairly easy to make, this donut only takes up 6 basic ingredients. Here's it is.


30 g butter
60 g brown sugar ( you can also use white sugar )
1 egg
vanilla essence
200 g flour
1 tsp baking powder
a pinch of salt

How to make it:

1. Beat the butter and sugar and fluffy. Add in the egg and vanilla essence.Mix well.
2. Sift together flour, salt and baking powder. Gradually pour it into the butter mixture and using a spatula, mix it together until just combined.
3. Gather the mixture to form a dough and let rest in the fridge for about 10-15 minutes. NOTE: DO NOT knead the dough. That will cause the donuts to be stiff after being fried, and not crusty.
4. Roll out the dough about 1.0-1.5cm thick and cut out using donut cutter. Using a toothpick, draw a circle on the surface of each donuts.
5. Deep fry until golden brown.
NOTE: You can coat the donuts with melted chocolate but remember to let the donuts cool off first.

I was TAGged by NN. So here are 6 weird things about myself:

1. When it comes to cooking even the simplest Malaysian food for just me and Zairul, I often mess it up In other words my cooking only ends with great triumph when I cook in a large scale ( eg. kenduri ramai2 ) -which is an option many friends choose to take advantage of

2. If I'm ever mad at Zairul, I will always walk AT LEAST two steps ahead of him..the thought of walking side by side with him when I'm mad will only make me even more pissed at him

3. I rely on Zairul to update me with the latest news- meaning I seldom read the newspaper or even the headlines whenever Yahoo!'s main page pops up on my browser.

4. I cook but not often to relinquish my own cravings. I cook and give it to others; Zairul, my juniors, my friends at Berlitz. It's all worth it when you see the smile on their faces.

5. A famous quote from my dad:
" Anak saya ni 'makan' cermin mata!"- translating "My daughter 'eats' her glasses!" Yes,12 years of wearing glasses and I've had almost 15 pairs; most of them ended up broken in two The one I'm wearing right now is I think, my 16th pair

6. I'm not a make-up buff. Have tried and failing most of the time, my idea of putting make up on my face only consist of moisturizer, face powder and a wee bit of lipstick. Most of the time Johnson's Baby Powder I guess

I haven't really chosen the 6 people I want to tag just yet. But I'll come up with the list soon. Thanks to NN for tagging me

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Tuesday, 6-Feb-2007 09:13 Email | Share | | Bookmark

The Loaf

The Sandwich

Today's lunch


It's Wednesday and I just got the greatest news from my sis!

My long-awaited niece is finally here!!

She's a healthy 3.3kg baby girl and was born around 6:50pm.. can't wait for my sister to send me pictures of my little niece i can buy those cute little pink booties and skirts for her!

and oh Zairul has a birthday-mate in the family ( and to think that if my little niece came out on Friday then it she would've been MY birthday-mate!

And to my Honey dearest, HAPPY 27TH BIRTHDAY!!! I'm sorry we can't celebrate just yet (due to my exams and him having to submit his thesis on Friday) but let's go out and have a doubly celebration on Friday night okay!


Anyways, since I can't really look at my books just yet ( i'm taking a half-hour break ), so I thought why not post the recipe for the white loaf I made last Monday.. it's really easy and the taste is..oh me oh my!

Here they call it the 'Hotel Bread', but really it's just a plain white loaf. But I guess because of the amount of butter used in this is rather luscious, made them call this bread 'Hotel Bread'..if you buy them at bakeries, one big loaf can easily cost you about 480yen. That's nearly RM15 in Msia! So, last Monday I decided to bake my own..


200 g bread flour
6 g powdered milk
1/2 tsp salt
4 g instant dry yeast
15 g sugar
10 g butter
20 g egg ( or try using a whole small egg )
120 ml warm water

How to make:

1. Dissolve yeast and a portion of the sugar into the warm water and let it sit for about 5 mins or until bubbly.
2. Meanwhile, mix together flour, powdered milk, salt, remaining sugar and butter. Pour in the liquid and egg into the dry ingredients. NOTE: Dough will be rather sticky at first.
3. Knead until the dough is smooth and elastic. (See picture)

The dough should be soft and pliable. If your dough is hard, add a bit more liquid to it.
4. Leave to proof the first time for about 45 mins or until doubled. After that punch out gas gently and divide the dough to 5 equal portions and leave the dough to reat for about 10 mins.
5. Make a ball from the dough, roll it out thin, and roll it back in like making a swiss roll. Place each portions in well buttered bread tin ( I used a regular pound cake tin) and leave to proof the second time.
6. When the dough has risen about 3/4 the height of the tin, using a kitchen scissors, cut the middle part of the surface for each portions.( see picture )

Leave to proof for another 10 mins.
7. Lastly, cut out thin slices of butter and place on top of the dough, in the middle( see picture )

Bake in a preheated oven of 180 deg.NOTE: The butter from the surface tends to drip all over the place so make sure you have something under the tin when you bake it in the oven.

Pictures and recipe courtesy of Rakuten's Recipes

EXTRA NOTE: I didn't use my mixer to knead the dough this time. it was all HAND! And I must say the bread taste a lot nicer!

The end result is totally satisfying Make it into sandwiches, eat it with soup or last night's curry..this bread goes with anything! And I just love the taste if this bread, TOASTED! Yum Yum Yum all the way........

Well, my half-hour break is almost finish, so I guess that's it for now. Yesss... 2 more days to go and I'm freeeeeeeeee as a bird!!

Enjoy the picture of the egg sandwich I have up there!


Just got my sister's a picture of my niece. So ladies and gentleman, this is

Baby Hanania

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Friday, 26-Jan-2007 15:52 Email | Share | | Bookmark
Wait semenet!

Haaa..disebabkan Cik Kiah kita ada 3 paper nx Tuesday, tunggu lepas hari selasa la baru cik kiah letak resepi yerr Harap tuan-tuan dan puan-puan dapat bersabar..


Home-made Honey Orange Rusk

No-egg Crispy Choc Chip Cookies

An interesting FAQ I've just discovered today. Chris Gardner, the man who Will Smith played in The Pursuit of Happyness has the same birthday as I do! Hey, I got myself a cool Birthday-mate

ps: Movie tu baru sampai Jepun..bleh tak?


Hi everyone!

Yup, it's Tuesday and I've just finish the first few of my finals ( fuhhh...lega sgt eventhough I still have a few more to go )

Anyways, as are the recipes for both Honey-Orange Rusk and No-egg Crispy Choc Chip Cookies

Honey-Orange Rusk


1/2 loaf of baguette ( thinly sliced )
2 tbsp butter
2 tbsp honey
1 tbsp sugar
1 egg white
orange zest
nuts ( pecan, almond, pistachio..anything you like )

How to make:

1. Melt the butter and mix it with honey, sugar and egg white. Stir until the mixture is well combined. Add in the orange zest as well.
2. Using a pastry brush, dip it in the butter mixture and generously brush over both sides of the sliced baguettes. Sprinkle some crushed nuts on top and bake in a well-preheated oven of 200deg for about 10-15minutes ( if you slice you baguette REALLY THIN, then reduce it to 5-10minutes or until the surface is evenly browned/ toasted ) After that reduce the heat to 120deg and leave rusks to harden for about 30-40minutes. If your oven can't go that low, you can just turn the oven off and leave the rusks in there and let them become stiff on their own.

**My advice: Bake the rusks on your baking rails ( don't have to put them on baking trays ) and use both upper and lower heat. If your oven has a fan in it, use that just like when you're baking cookies. Rusks tend to get browned really fast, so you have to watch them carefully. As soon as the surface is well toasted, just leave them in the oven for a bit more and they'll go hard over time. You can also use other types of bread as well; bran, whole-wheat, raisins..etc. The choice is up to you

And as for the Choc Chip cookies..


1 1/4 cups flour
1/4 cup rolled oatmeal ( blended to a fine powder ) --> optional
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup melted butter or margarine
1/3 cup olive oil/ veggie oil ( about 70ml )
3 tbsp water
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 tsp vanilla
semisweet chocolate chips
chopped nuts (optional)
orange zest
a dash of ground cinnamon and all-spice.

How to make:

1. Mix flour, baking soda, baking powder, and salt and stir well.
2. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, 3 tablespoons water, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips, orange zest and nuts.
3. Drop batter in 1-tablespoon portions about 2 inches apart on baking sheets.
4. Bake in a 300° oven until an even golden brown, 18 to 20 minutes. If using 2 pans in 1 oven, switch places at half-time.
5. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.

**My notes: The one in the picture I made using olive oil and not butter. If you want to use olive oil, choose those that are not so strong in taste, and preferably extra virgin ones. You can change and use white chips, butterscotch chips or anything you like in the cookie, They will go flat as you bake them so remember to put in some space in between the cookies. So far this is one of the best choc chip cookies I've ever made. And the best part, you don't need any eggs; that's one less ingredient you need to have in the kitchen

Recipe Courtesy of : The Perfect Chocolate Chip Cookies

So there you go...both recipes, seperti yg Cik Kiah kita promise I'm trying to perfect the recipe for the choc chip cookies because when I made them using melted butter, they did taste a bit like Famous Amos

And to all who wished me luck for my exams, THANK YOU VERY MUCH! I still have a few more next week..and do pray for me! I think I need it the most this time

So that's it for now.. hope you guys out there will try out these yummy easy treats at home..they're really delicious!

Take care everyone!

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Saturday, 20-Jan-2007 14:55 Email | Share | | Bookmark
Nutty, Nutty, Nutty for you!

This was one of the recipe that I learned when I participated in one of ABC Cooking Studio's demo classes ( pay 500yen and they'll teach you how to make 2 recipes) a couple of years back. I totally forgot about this recipe until I stumbled across an old notebook where I use to write a couple of recipes and some cooking tips from some tv shows.

The process is pretty much like making a cinnamon roll, but instead of sprinkling cinnamon sugar , you add a little instant coffee to it. The nuts give an extra yum-yum to the bread, and with the glaze on top, this roll is just delicious.

160 g bread flour
1 1/2 tsp dry yeast
1 tsp salt
1 tbsp sugar
1 tbsp milk powder
1 egg yolk
1/2 egg
40 g butter
50-60cc warm water

Filling and Topping:
1 tbsp white sugar
1 tsp intsant coffe ( or Nescafe )
1 tsp cinnamon

Crush nuts ( almond, pecan, walnuts etc )

3 tbsp icing sugar
1 tsp instant cofee
1 1/2 tsp water

How to make:
1. Place 1/2 of flour ( 80g), dry yeast, sugar, milk powder, eggyolks & egg, and lastly add in the warm water. Mix until just combined and wrap bowl with cling wrap and leave it for 10 minutes.
2. Add in the remaining flour, salt and butter and knead until dough is soft and smooth. ( note: dough is slightly sticky during the first stage of kneading ) Leave to proof for 30-40minutes or until doubled in size.
3. Punch out gas and roll dough to form a nice even square. Mix sugar, coffee and cinnamon powder and sprinkle over rolled dough. Roll dough upwards and cut into 6 equal portions.
4. Place in a muffin cup and using a thin wooden stick, make a mark in a middle of the dough, cover with cling wrap and leave to proof the second time for 20-30 minutes.

5. Glaze buns with remaining egg used as an egg wash, sprinkle with crushed nuts and bake in a well-preheated oven of 180deg for 20minutes.
6. Take out buns from the oven, leave to cool. Meanwhile, mix icing sugar, coffee and water and drizzle over cooled buns. Serve warm.

Though making these rolls aren't as easy as making a sweet bun, or dinner rolls, believe me, the end results is worth all the effort

To those who would like to challenge themselves to make a much more presentable bread, you can definitely try this one. The look is pretty and the taste is yummy

And now, back to my books

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