Q's 2012 Cookies Collection

Raya is just two week from now and I just complete my range of cookies for this year.  They are Almond, Sunflower, Triple Chocolate, Cheery, Peanut and Raisin Cookies.  I normally bake my cookies as I use only butter in my ingredient.  I do not fancy margarine.  Those selling in the grocery store, market, shopping complex are using margarine and it is not that tasty.  Pricing of commercial cookies is expensive and not to my liking.  Since baking cookies is fun, I bake it just for my own consumption.

Week two another batch of cookies to add into 2012 collection.  There are Coconut Cookies, Nutty Rice Cripes and Hazelnut Cookies.  I guest that is enough for this year.

I also have range of cookies that I sell to my friends which are commonly serve in all Muslim house during Raya and they are Pineaaple Tart, Almond London, Chocolate Chips, Kuaci and Corn Flakes.

Cheers

Q's Vegetarian Mutton Rendang

This is the simples and fastest rendang dish to prepare.

Ingredients
1 pkt Vegetarian Mutton ( this can get from any vegetarian outlet or supermarket)
1 no Potato (boil and cut wedges)
1 pc Cinnamon Stick
2 tbsp Cooking Oil
1/2 ltr Water
2 tbsp Pounded Desiccated Coconut
Seasoning to taste

Paste:
3 nos Shallots (blend)
1 tbsp Chili Boh
2 tbsp Fish Curry Powder

Methods
1. Heat wok with cooking oil
2. Fried cinnamon stick then add in the paste
3. Stir fry till fragrant
4. Add vegetarian mutton and potato. Stir in medium fire
5. Add in water and seasoning and simmer in low fire till cook
6. Add in the pounded desiccated coconut and cook simmer till gravy is thick

Q's Potato Tuna Patties

Ingredients

3 nos Potato (wash, boiled and smash)

1 can Tuna Flakes (drained dry)

3 cloves Garlic (blend)

3 nos Shallot (blend)

2 nos Red Chilli (removed seed and sliced fine)

1 no Egg (beat)

Seasoning

Methods

1. Put the mashed potato in a mixing bowl

2. Add tuna flakes, blended garlic & onion, sliced chilli and seasoning then mix all together

3. Portion the mixture into 8 to 10 balls and flatten slightly

4. Heat non stick pan and glaze with oil

5. Bath the patie into the egg and pan fried till golden brown

6. Drain dry the excess oil with kitchen towel

Sponge Cake

I'm been trying to bake this and it did not turn out.  In the end I give up till a colleague of my let me try her mum's Pine Screw (pandan) Sponge Cake.  It' is ......... "I lost of words"  anyway I ask for her mum's recipe and here it is.  I follow the ingredient she gave me but only replace the castor sugar with icing sugar and cooking oil with corn oil. It turn out fine and I'm happy with the result.

Thanks to Sara, mum for sharing her recipe and now I share it with all of you.

Cheers

Ingredients

150 gm Icing Sugar (divide to two portion - 37.5 gm & 112.5 gm)

110 gm Flour (Blue Key Cake Flour)

6 nos Eggs (seperate yolk & white)

6 tbsp Daisy Corn Oil

1 tbsp Flavour (Coffee, Mocca, Capuccino, Strawberry, etc or even 5 soup spoon Pine Screw Juice)

1/3 tsp Tartar Powder

Salt to taste

Methods

1. Heat oven at 170 degree celcius for 10 mins

2. Whisk egg white with 112.5 gm icing sugar & tartar powder till fluffy or till it did not fall when turn upside down

3. Whisk egg yolk with 37.5 gm icing sugar, flour, oil & salt

4. Pour the egg white portion into the egg yolk portion and mix till all well blended

5. Pour mixture into the non-stick cake tin

6. Bake in 170 - 180 degree celcius for 35 mins or when cake tester come out clean

7. Remove, turn upside down and let it cold

Q's Rendang Udang Galah

Bahan-bahan (Ingredients)

• 600 gm udang galah (king prawn size about 100gm each)
• 3 helai daun kunyit, hiris halus (tumeric leaf)
• 1 camca besar gula melaka (brown sugar)
• Garam secukup rasa (salt)
• 1 keping asam gelugor (tamarind)
• 1 cawan pati santan (coconut cream)
• 2 camca besar kerisik (pounded desiccated coconut)
• 8 biji bawang merah*(shallot)
• 2 ulas bawang putih* (garlic)
• 1 cm halia*(ginger)
• 1 cm lengkuas* (galangal)
• 2 batang serai, dihiris* (lemongrass)
• 3 biji buah keras* (candlenuts)
• 3 biji cili merah (nak pedas boleh tambah cili padi)* (red chili)
• 1 inci kunyit hidup* (fresh tumeric)
• 1/2 inci belacan*(*dikisar halus) (prawn paste)

Cara-cara:
1. Udang dibesih dan perap dengan jus limau dan garam.
2. Panaskan minyak dalam kuali dan tumis bahan kisar hingga harum.
3. Masukkan santan dan perasa ikut rasa dan gaul.
4. Bila didih, masukkan udang dan asam gelugor. Gaul dan masak hingga udang masak (warna tukar merah).
5. Akhir sekali masukkan hirisan daun kunyit dan gaul.
Methods:
1. Clean prawn and merinate with lime juice and salt.
2. Heat wok with 2 tbsp oil.
3. Fried bleanded ingredients (*) till fragrant and then add in the coconut cream, seasoning to taste.
4. Bring to boil. Add in prawn and stir till gravy blend in.
5. Add in pounded desiccated coconut.
6. Cook till prawn is cook (turn red in color)
7. Add in fine sliced tumeric leaf and remove.