Q's Chocolate"Batik"

          Ingredients
          300gm Marie Biscult (Break in four)
          4nos Egg
          100gm Icing Sugar
          250gm Butter
          100gm Tudor Gold Coco Powder
          125ml Warm Water
          2tbsp Condensed Milk

          Methods
          1. Bowl # 1 Beat Butter with Icing Sugar till fluffy
          2. Bowl # 2 Beat Egg till fluffy and light
          3. Bowl # 3 Mix Coco Powder with 150ml warm water till it turn into
              paste
          4. Bowl # 4 Mix Condensed Milk with 125ml warm water
          5. Pour and mix mixture from bowl #1-4 into a big pot
          6. Add in the Marie Biscult and stir till all mixture blend together
          7. Steamer in low fire for 3 minutes then off the fire
          8. Line a cake tin with non stick baking paper
          9. Remove and pour into the cake tin. Cover the top with a sheet of
              non stick baking paper and compress the mixture
          10. Leave it over night in the fridge. Remove and serve cold

Q's Grill Chicken

Ingredients

200 gm            Chicken breast (remove the bone and skin)

100 gm            Oyster mushroom (cut chunky)

1 no                 Red onion (sliced thin)

Method

1.      Wash and dry chicken breast. Sprinkle with salt and pepper

2.      Heat up non stick grill pan

3.      Grill chicken till both side is golden brown or cook

4.      Remove and let it cold

5.      Same grill pan, saute the sliced onion and oyster mushroom till soft

6.      Remove to a plate. Slice the grilled chicken breast to your liking

Note: As you can see in the recipe, I did not use any oil.

Q's Stir Fried Pepper Beef

      Ingredients

      200 gm            Beef tenderloin (sliced thin strips) 

      50 gm              Button mushroom (sliced chunky)
      50 gm              Carrot (sliced thin strips)

      1 no                 Red onion (sliced thin)

      1 no                 Red chilli (removed seed and sliced thin)

      2 cloves           Garlic (chopped)

      1 tsp                Pepper powder
      1 tbsp              Cooking oil

      Seasoning to taste

      Method

      1.      Heat cooking oil in wok

      2.      Fried garlic till light golden brown 

      3.      Add in sliced onion and stir

      4.      Add in sliced carrot and stir

      5.      Add in sliced button mushroom and beef

      6.      Add in pepper powder, seasoning and 100 ml water
7.      Stir to blend all in. 
8.      Turn fire to low and let it steamer till beef cook and gravy thicken.
9.      Remove and serve hot.

Note: 
- This dish can all made as filling for pie.
- Can also use prawn or chicken instead of beef

Q's Cream Cracker Carrot Cake

Ingredients

200 gm            Cream Crackers (Hup Seng)

50 gm              Blue key flour

200 ml             Corn Oil (Daisy)

150 gm            Icing Sugar

5 no.                Egg (Grad B)

1 tsp                Baking powder

150 gm            Carrot (Shred)

Method

1.      Blend the Cream Cracker till it turn like flour.

2.      Heat-up oven at 160°C for 15 minutes

3.      Beat eggs and icing sugar till fluffy.

4.      Add in flour and Shredded Carrot

5.      Pour into the grease cake tray.

6.      Bake at 160°C for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. .

Q's Stir Fried Long Bean w Fish Paste

Ingredients

200gm Long Bean (Cut 1” long)

3cloves Garlic chopped

50gm Fish Paste (Fresh from market)

1no Egg

2 tbsp Cooking Oil

Method

1.      Heat oil in a wok and add garlic fry till golden brown

2.      Stir in fish paste and then add in egg. Fried till both cook

3.      Add in long bean

4.      Cook till vegetables are cooked but still crisp.

5.      Add seasoning  to taste

6.      Serve hot

Q's Stir Fried Beef with Hot Peri-Peri Sauce

Ingredients

200gm Beef Tenderloin (Cut into strip)

1no Red Onion (Cut into 6 pcs)

2no Lemongrass (Cut into strip)

1no Red Chilli (Remove seed and cut into thin strip)

Paste:

2tbsp Tomyam Paste

1tsp Chilli paste

1 tsp Tamarind paste

Method

1.      Heat wok with  2 tbsp cooking oil

2.      Stir fried beef for 5 min, then add in red onion, lemongrass and red chilli

3.      Stir for another 5 min, then add in the paste

4.      Stir till all ingredients mix well

5.      Add in 100ml water

6.      Cook till beef cook

7.      Remove and serve with white rice or plain bread

Raya Pot Luck 2012

This year I celebrate the office Hari Raya "Open House" at Flamingo hotel by the lake with all colleagues in admin office.  The buffet spread are all sponsor by everyone either buy from outside ie. Domino Pizza, KFC, Cake from Secret Recipe, Satay, Nasi Lemak & Lemang and home cooking ie Fried Bee Hoon, Salad, Cake Batik, Sambal Ikan Iblis & Ayam Lengkuas.

Every year without fail, everyone will enjoy the food and the company of each and everyone of us.  Hehehehe like my ex-colleagues used to say, where ever Q work for sure there are food around.  Well what can we say, everyone will enjoy nice food and party.  Right................

Like what the Bos said this is not the last event we are going to have as there are more to come.  So till the next coming event.   Wondering when will that be.....................................

Cheers.

Q's Praline Collection

Making praline is fun as it is an art.  Own mix praline can be customise to suite individual liking. Here are some of the praline that I have come up with. (note special packing can be arrange with additional charges)

Nutty Rice Crisp - A mixture of rice crisp, cornflakes and roasted nuts coated with thick dark chocolate.

Selling at RM1.20 per pc with minimum order of 50 pcs

Assorted Praline -RM1.00 per pc with minimum order of 50 pcs

Assorted Praline -RM1.00 per pc with minimum order of 50 pcs

Fruity Praline -RM1.00 per pc with minimum order of 50 pcs

Assorted Praline -RM45 per box of 30 pcs

Chocolate Tart - RM1.20 per pc with minimum order of 30 pcs

Chocolate Lolipop - RM1.20 per pc with minimum order of 30 pcs

Q's Stir Fried Lettuce Romaine

Ingredients

300gm Lettuce Romaine

100gm Fish fillet

3cloves Garlic

Seasoning to taste

Methods

1. Wash and peel the lettuce

2. Wash and slice fish in chunky size. Seasoning with 1 tbsp sesame oil and black pepper

3. Smash garlic

4. Heat wok with 2 tbsp cooking oil

5. Fried garlic till fragrant

6. Add in fish fillet and fried for 2 minutes

7. Add in lettuce and stir till all blend.

8. Add seasoning, remove and serve with hot rice.

Collection of Common Cookies

These are the range of cookies commonly serve in every house during festival season and it will always be the most popular one.

Pineapple Tart - RM23.00 per tub of 48 pcs
Cornflakes - RM16.00 per tub of +/- 80 pcs

Kuaci Cookies - RM18.00 per tub of +/- 80 pcs

Almond London - RM23.00 per tub of 48 pcs
Chocolate Chips - RM18.00 per tuib of +/-80 pcs

Q's Cakes Collection 2012

These are types of cakes that I used to bake and is famous amount my friends during their festival celebration.  Each cake averagely weight around 1.2kg or a cake tin size 8" x 8".  The selling price of these cake varies from one to another.  Certain cake take longer time and some are easy to bake.  I normally bake those time consuming one during week end.

Carrot Walnut - Full of shredded carrot & chunky walnut in and also as topping.  You can always ask to substitute the walnut with Almond or Mixed Fruits.

Selling at RM50.00

Coffee Rum - Normally when we heard of rum cake, the first thing that strike our mind is it is non-halal.  Well this is a Halal version of Coffee Rum Cake.
You can find the recipe from any recipe book but substitute the Rum with Rum Essence.

Selling at RM50.00

Chocolate Cake - Fill with chocolate aroma and the taste is yummy when you sink your teeth into it.

Selling at RM45.00

Almond Chocolate - Rich with chocolate and generously top with almond sliced. You can always ask to substitute the walnut with Almond or Mixed Fruits

Selling at RM50.00

Cream Cracker Raisin - The ingredient used in this cake is cream cracker instead of the normal cake flour.  You can I ask for plain or add in raisin.  It is really nice with a little salty taste from the cream cracker.

Selling at RM50.00

Pandan Sunflower - Used only concentrated pandan (screw pine) juice mixed with roasted sunflower seed.

Selling at RM50.00

Dark Moist Chocolate - Rich and moist dark chocolate that you will yarn for more.

Selling at RM70.00

Moist Butter - Butter aroma fill the air and you will be able to taste moist of the cake in every bite.

Selling at RM40.00

Sugee Cake - One cake that only few bakery or individual bake during festival season.  It is time consuming and the cost is very high.  But when you taste a slice you will sure to go for a second slice.

Selling at RM80.00

Rich Moist Chocolate Cake - Coated with thick layer of rich dark chocolate.

Selling at RM80.00

Durian Cake - Used only premium fresh durian and blended before baking.  It is moist, creamy and rich with durian just like you are eating a fresh durian from the fruit.  Most of the bakeries uses the durian as a spread in between to sponge but my is difference. Give it a try.
Selling at RM80.00

Butter Cheese Prune - Cream cheese, butter with chunky prune.

Selling at RM80.00

Whisky Mixed Fruits - The mixed fruits is well seasons with whisky essence for at least 3 months before use for baking.

Selling at RM80.00

Moist Dark Chocolate - Coated with thick chocolate.

Selling at RM80.00

Bake Lemon Cheese Cake - It is creamy and nice smell of lemon.

Selling at RM60.00

Moist Cream Cracker Carrot Cake - For those who does not like oily and heavy cake, you can try this. It is moist and rich with shredded carrot.

Selling at RM45.00 (extra charge of RM5.00 for nuts)

Chocolate "Batik" - People use to call it either Pudding or Cake "Batik".  But it taste more like chocolate.  You can taste the rich and cream chocolate mix with the biscuit

Selling at RM50.00

Chilled Lemon Blueberry Cheese Cake - Taste of creamy lemon cheese with a layer of blueberry.


Selling at RM60.00

Chilled Lemon Cheese w Banana Cake - Taste of creamy lemon sandwich between layer of banana cake.



Selling at RM70.00

Red Velvet w Cream Cheese Coating - The cake is fluffy and can taste the creamy of the cheese that melt in your mouth. Bitterness and rich assorted chocolate ie. Cashewnut, Almond and Season Mixed Fruits


Selling at RM70.00

Red Velvet w Cream Cheese Coating - The cake is fluffy and can taste the creamy of the cheese that melt in your mouth.



Selling at RM60.00

Q's Cookies Collection

All ingredient used in my baking are all of good quality products and it is halal.  I normally buy the products from BAGUS Baking Solution, Idea Bakery and Groceries Departmental Store.  My products are catering to suite my clients and friends taste bud.

I do not have x-stock and will only made upon receive of orders.  All the cookies you seen here are sell in tub of +/- 55 pcs or otherwise stated.

Hazelnut Cookies - Rich and full with finely chopped hazelnut. 

Selling at RM18.00

Almond Cookies - Top with chunky stripe of almond.

Selling at RM18.00

Peanut Cookies - Creamy peanut that melt in your mouth.

Selling at RM18.00

Butter Cookies - Nice rich fragrant of creamy butter with cherry topping.

Selling at RM18.00

Sun Flower Seed Cookies - Top with quality sunflower seed n roast to perfection.

Selling at RM18.00

Triple Nutty Chocolate Cookies - Fully of nuts and rich with chocolate.

Selling at RM18.00

Kuaci Cookies (Winter melon Seed) - Something new in the list.

Selling at RM18.00

Honey Cornflakes - The cornflakes can be mix with any types of nuts ie. roasted peanut, almond, hazelnut, cashew nut and walnut and coated with thick honey.

Selling at RM20.00 per tub of 50-55 pcs (roasted peanut)

Selling at RM25.00 per tub of 50-55 pcs (other than roasted peanut)

Coconut Cookies - Something difference from other cookies. You can taste the full of nicely roasted coconut fragrant.

Selling at RM18.00

Q's Old Timer Bean curd

A Dish to remember for life.

Ingredients:
3 pcs Hard Bean curd (each cut to six cube)
1 tbsp Sugar
2 tbsp Dark Soya (thick soya sauce)

Methods:
1. Heat wok with 3 tbsp cooking oil
2. Deep fried Bean curd till golden brown
3. Remove and drain oil on kitchen towel
4. Sprinkle sugar and garnish with dark soya sauce.
5. It go well with plain porridge

Q's Stir Fried French Bean

Ingredients:
200gm French Bean (clean and cut)
2 cloves Garlic (chop)
3 nos Shallots (sliced fine)
1 no Red Chili (seedless and sliced fine)
50gm Beef (grilled and sliced) This can be substitute with prawn, chicken or even fish fillets
Seasoning to taste

Methods:
1. Heat wok with 2 tbs cooking oil
2. Fried Garlic for about 30 second
3. Add Shallot and stir fried till fragrant
4. Add in beef and sir till all mixed
5. Add in French Bean and stir
6. Add in red chilli once French Bean cook
7. Remove and serve hot