Q's Cake Collection 2013 / 2014

These are my 2013/ 2014 collections.  My first decoration is using cheese frosting. Than I try using jams, puree and now I just start playing with fresh creams.  Well I still have long way to go to complete a better nicer and presentable cake decoration.  On the other hand this is my master piece that nobody in the world will follow.

Cheers

Q's - Moist Red Velvet

Ingredients

(A)

4 no. Egg (Grad A)

(B)

280gm Blue key flour

160gm Icing Sugar

1tsp Baking powder

1tbsp Red color powder

20gm Chocolate powder

            (C )

200ml Corn Oil (Daisy)

150ml Water (room Temperature)

1tbsp Vanilla Essence

For decorating the cupcake

200ml Whipping cream

Some cherries, chocolate rice, M&M, or any deco depend on individual

Method

·         Sieve ingredients (B)

·         Heat-up oven at 180°C for 10 minutes

·         Use high speed whip eggs till fluffy

·         Stir in ingredients (B)

·         Add in ingredients (C) stir till all mixed

·         Pour into the grease 8” x 8” cake tray.

·         Bake at 180°C for 40 minutes or test if it is done by inserting a satay skewer into the cake. It's done when the stick comes out clean.

Q's - Moist Coffee Cupcake

Ingredients

(A)

4 no. Egg (Grad A)

(B)

300gm Blue key flour

100gm Brown Sugar

(Gula Merah)

60gm Icing Sugar

1tsp Baking powder

2tbsp Coffee Powder

            (C )

200ml Corn Oil (Daisy)

150ml Water

(room Temperature)

1tsp Coffee Emulco

1tbsp Vanilla Essence

   

For decorating the cupcake

200ml Whipping creamSome cherries, chocolate rice, M&M, or any deco depend on individual

Method

·         Sieve ingredients (B)

·         Heat-up oven at 180°C for 10 minutes

·         Use high speed whip eggs till fluffy

·         Stir in ingredients (B)

·         Add in ingredients (C) stir till all mixed

·         Place small paper cups in a patty tin. Spoon batter into paper cups to 3/4 full.

·         Bake in preheated oven for 15 minutes or until cakes are done.

Q's Daging Rendang Dendeng

One day a friend of my ask whether I cook Daging Rendang Dendeng before. Well to think of it the answer is no.  So as usual, I when thru google for recipes.  I print out a few and compared.  After looking at it for days, I mixed & match the ingredients and methods. This is what I have come out with. Give it a try you will be surprise with the taste.

Clock-wise from left - Fried and blend to fine powder
 (3 nos Cardamon Seed , 5 nos Clove, 2 nos Star Anise
& 5 gm Cinnamon Stick)

Clock-wise from left - Blend (4 nos Lemongrass, 140gm Shallots,
 15 nos Dried Chilli, 15 gm Gelanggal, 10 gm Ginger & 10gm Garlic)

Clock-wise from Top - 200 ml Thick Coconut Milk,
1 tsp Tamarind & 250 ml Light Soya Sauce)

Trim and wash clean beef.  Boil till beef tender. Keep about
300 ml beef stock

Slice thin the beef and pound

Slices of fine thin beef after pounded.

Marinate the beef in a big bowl mixed with all the spices and
sauces for at least 8 hours

Pour in the marinated beef, coconut milk and beef stock. Bring
to boil. Turn fire to low and cook till beef cook and gravy
thicken.

Remove and serve with rice or bread.

Q's-Pelampung (Beef Lung)

Perak has it's own specially dish. Just to name a few that I'm aware ie. Rendang Tok, Ayam Lengkuas, Pelampung and etc. Here I like to share with you the Recipe - Pelampung.

Wash, clean and boiled 1 kg Beef Lung. Once cook remove,
leave it to cool and cut into small cube.

From top right  clockwise - Fried and pound fine 3 nos Cardamon
seed, 10 nos Cloves, 2 nos Star Anise &  2" Cinnamon Stick,
500 ml Coconut Milk,  Sliced - 20gm Garlic, 80gm Shallot & 30 gm
 Ginger, 1 no Chili half & remove seed, 1 stick Lemongrass mash,
and 2 pcs Tanrmirin skin.

Boiled 500 ml Coconut Milk mix w 500 ml water  till "break".
Then add in all ingredients and stir till well blend. 

Cook in mid-low fire till gravy all dry up.

Remove and serve.