BANANA CAKE / KEK PISANG

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

Pisang emas di bawa belayar

Masak sebiji di atas peti

Hutang emas boleh dibayar

Hutang budi dibawa mati

Patutlah payah amat nak mencari pisang emas..habis semua di bawa belayar.. kalau ada yang masak pun, cuma sebiji aje ya.

from google - Pisang Emas

ogyep dapat membeli pisang emas yang fresh & cantik di Pasar Pagi di Kundang, Selangor.

Last weekend, kami repeat sarapan pagi di Kedai Makan Kundang Pak Sharif Roti Canai. 

Lepas tu kami jalan2 ke pasarnya..

Pasar Kampung.. 

Kalau-kalau teringn nak mencari sayur-sayuran kampung, kuih-muih tradisional, pelbagai jenis buah-buahan kampung & juga pelbagai jenis pisang, bolehlah singgah di Pasar Kundang ni..

Harganya, boleh tahan murah juga kalau dibanding dengan harga di bandar.

Barangan jualan pun segar-segar belaka..

I have some left over pisang emas.. 
Therefore, I decided to bake banana cake. I google about for a different recipe of banana cake.. 

I found one from Dapurku Sayang, d owner is DayangJack.

ogyep copy & paste d recipe from DayangJack@Dapurku Sayang

D Banana Cake recipe from DayangJack is a little bit different as she add Horlicks powder to d recipe.. 

Honestly, I love the taste and texture of d cake..

The cake turned out to be sooooo gooooood...

TQVM DJ for sharing d recipe..

Banana Cake / Kek Pisang

Recipe from DayangJack@DapurkuSayang

Bahan-Bahan :

• 2 cawan  tepung gandum (DJ guna 1 3/4 cawan tepung dan 1/4 cawan horlicks)
• 1 sudu kecil serbuk penaik
• 1 cawan pisang yang sudah dilecek ( ogyep guna pisang emas +/- 5 biji)
• 1/2 sudu besar ovalette
• 1/4 cawan susu cair atau susu segar (ogyep guna HL Marigold)
• 4 biji telur gred B
• 1 cawan gula kastor (-/+)
• 1 sudu kecil esen vanilla atau esen pisang (ogyep guna esen vanila aje cos x de esen pisang)
• 100 ml minyak jagung atau mentega cair (ogyep guna minyak canola)

ogyep tambah :
3 sb chocolate rice/ coklat urai

Cara-cara:

1. Panaskan oven pada suhu 160-170C atau ikut suhu oven masing-masing. Griskan loyang kek dengan mentega.
2. DJ guna loyang 8".. ogyep guna loyang 10"x10".. cake turned out to be tinggi juga.
3. Dalam bekas/mangkuk yang agak besar, satukan kesemua bahan di atas KECUALI pisang dan minyak jagung/mentega cair. Putar adunan pada kelajuan minima selama 1 minit dan kemudian putar lagi pada kelajuan maksimum sehingga kembang dan gebu.
4. Masukkan pisang yang sudah dilecek tadi dan putar perlahan hingga sebati.
5. Akhir sekali tuangkan minyak jagung/mentega cair dan kacau perlahan-lahan dengan menggunakan senduk kayu atau spatula.
6. Apabila sudah sebati, tuangkan adunan ke dalam loyang kek dan bakarlah selama 45-50 minit atau hingga masak keperangan. 
7. Setelah masak, sejukkan kek sebelum dipotong.

gebussss...

Happy weekends ahead..

HIS FIRST DAY TO PRE-SCHOOL

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

Aduhai.. dah Jumaat dah.. sekejap aje waktu berlalu..

Today is 4th January 2013 already.

As the school season starts again and each one of the children faces it with different emotions.

This week parents dah mula la kelam-kabut semula dengan jadual persekolahan anak-anak.

Same goes to me, this year all my 6 kids, age range from 5 - 16 years old, are going to school. 

And in the blink of eyes I m very happy about savoring every stage of the journey with my kids. 

before going to school.. pre-occupied with his iPad..

My youngest boy, Muhamad Syafiq Haris is 5 years old. 

Yesterday, 3rd January 2013, I took him to his first day of preschool. 

How did this day arrive so quickly? 

One minute he was my tiny little bundle in my arms, then he turned 1.. 2.. 3.. 4 & now he is 5 years old..and now he has started his preschool.

anak mama dah besar dah..

Something that I do not want to miss in my life..

Watching my little boy walk up the steps of the school on his first day.. with his hair neatly combed and proudly lugging his new school bag. 

You guys better enjoy this time, because.. before you know it, they grow up and they’re gone!
WOW..

Seems like yesterday he was a newborn..

I always knew his first day would be different to him. 

He is a far more confident and independent little boy outside.. BUT quite soft & mild inside..

Apa kata orang tu.. Dalam hati ada taman... hahaha

 So it didn’t surprise me that he cried when I left him but it didn’t last long. 

I rang his school 30 minutes after I left d school,  Teacher Christine told me that he had stopped crying but refused to join the crowds.

He is still a very bright and happy little boy but he is very much a Mama’s boy and I feel he needs the chance to socialize and find his feet without having his Mama to stand behind him.

When I fetched him today, he ran to me for a big cuddle. Once in d car, he showed me his first colouring @ school. 

his first colouring sheet @ school.. dapat 1 bintang aje..

On the journey home, he told me that he had done some playing and some drawing but he did not eat anything during d break cos he was full. 

(No doubt, I made him eat a plate of Nasi Goreng for breakfast this morning.)

 He seemed very happy, so I hope this will be the start of a happy new phase for him. 

Semoga anak2 kita membesar menjadi anak2 yang soleh & solehah..

In Shaa Allah.... AMINN..

HAPPY NEW YEAR 2013

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

HAPPY NEW YEAR 2013

Fire works are d climax of the countdown to  the new year 2013.

I would like to share some photos that I managed to capture just now, from my 13th floor condominium. 

The view covered were USJ, PJ, Shah Alam & KL

ogyep amik gambar guna kamera chekai aje.. Resolution x berapa bagus gitu.. Saje2 nak share dengan u guys out there.

Enjoy..

Selamat tinggal 2012 yang penuh dengan suka dan duka.

Selamat datang 2013, semoga hari2 yang mendatang akan lebih diberkati dan diredahi.. 

In Shaa Allah... AMINNNN...

JAPANESE CREAM PUFF

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

I feel like baking today & kids have been begging for something special from my oven.

 ".. perhaps Cream Puff", they said.

Cream Puff recipe is nothing new to me.. I have even posted an entry about the choux pastry. 

Kindly direct to my previous entry on Cream Puff.

I am a great fan of Little Japan Mama's Japanese Cream Puff.

 I fall in love with all her posts about her Japanese Cream Puff. 

Even though I've never taste her cream puff, but I m always craving for her photos of d Japanese Cream Puff.

This recipe was copy & paste from the kitchen of Little Japan Mama.

ogyep also noticed that Kak Azlita Aziz of Masam Manis also had tried out d recipe.

Kindly arrange your time, utensils & ingredients as follows:

• STEP 1:  Make Custard Cream several hours before or the day before
• STEP 2:  Prepare Pai-Shuu Crust Dough if desired
• STEP 3:  When everything's ready, make the Cream Puff Shells
• STEP 4:  When Cream Puff Shells are fresh out of the oven, fill with cold Custard Cream and serve. (Or within 24 hours if possible.)

Let us prepare d Custard Cream first.

Custard creme

Ingredients :

1/2 cup flour

1/2 cup sugar

3 egg yolks

3 cups milk

40g real butter

1/2 or 1 vanilla bean (Vanilla extract will do)

+/- a cup of whipped fresh cream

Method :

1. Using a whisk, Combine flour and sugar,

2. add:  2 egg yolks and a small amount of the milk, whisk until combined.  Add remaining milk and scrape in vanilla pod.

3. stir over medium heat, till it thickens. Remove from heat.

4. mix in 40g real butter

5. allow to cool with plastic wrap on surface to prevent a skin. Refrigerate until cold.

6. If you like, beat cold custard cream until smooth and then add a cup of whipped fresh cream

Custard Cream is ready. Set aside to cool.

Next, lets prepare d Pai-Shuu Crust.

Pai-Shuu (Pie Choix - Japanese use the word "pie" for what American Beard Papa's calls "cookie")

Pai-Shuu Crust:

Ingredients :

30g butter

1/3 cup icing sugar (powdered sugar)

1/3 cup SR flour (OR plain flour with 

1/2 tsp baking powder (or a pinch bicarb soda)

Method :

1.  Gently melt butter (microwave or small saucepan)

2.  Stir in Sugar and Flour

d pai-shuu crust disc on d choux pastry. Ready to oven..

Sugar dusted cream puff

Pai Shuu Crust Cream Puffs

Ingredients :

120 g butter

3/4 cup water

1 1/3 cup plain flour, sifted

5 eggs

1/4 tsp salt

1 tsp sugar 

Method:

1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat

2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.

3. In a separate bowl, lightly whisk 5 eggs. Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.

4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  

If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.

5.  Place discs of Pai-Shuu Crust Dough on top.

6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.(oven MUST be well pre-heated) (esp with these big puffs, don't turn the heat down early, they fell when I did that! wait until they're well puffed and the colour is fully developed.)

Hot in d oven

Ready to b served.. D plain Japanese Cream Puff
The taste is absolutely great.. The cream custard is so creamy..
I m still not satisfied with the overall result of the look & appearance of the puff..
May b I should spare another time for another trial..
PRACTICE MADE PERFECT..
Or may b can get Ms Little Japan Mama to give some advice.

PAK SHARIF ROTI CANAI

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

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Good Day

Have u guys ever wonder, whereabout to have a very good & yummylicious breakfast?

Take a break my friend.. 
Lets go to Tasik Biru, Kundang for an unforgettable fluffy & soft roti chanai..

ogyep was introduced to this  KEDAI MAKAN KUNDANG @ PAK SHARIF ROTI CANAI by my sister in law.

So, today, let me introduce to you a place @ Tasik Biru, Kundang, Kuang, Selangor where you can get great roti canai. .

Somewhere last week, we made a visit to Mr Hubby's sister in Kuang, Selangor. They took us for out for a breakfast @ this Kedai Makan Kundang.

The owner is Pak Sharif. 
The restaurant specialty is Roti Canai.
Besides, they have varieties of breakfast choices such as Nasi Lemak with assorted dishes & kueh-mueh.
The plain roti canai only  cost u RM0.90. 
Here is how it look like….

Roti Canai

When you think about Roti Canai , you thought this is indian expertise. 

Well, there are nothing related to races, everybody can made good roti canai, same goes to Italian food like Pizza. 

Roti Boom

D restaurant come  with simple dining table which kind of similar to mamak style.

 So don’t complain about the dining environment.  

There are plenty of tables as they expect a lot of customers daily.

here is d Pak Sharif.. He asked me, "nak masuk FB ke.. YouTube ke.."

here is d Pak Sharif's wife.. 

The Pak Sharif Roti Canai is so crispy and it dipping paste is so perfect.. 

The dipping sauce available is only Dhal.. 

BUT, I believe that it is not only dhal inside, as  the taste is not as plain as d dhal broth. This make the roti canai unique.

With the great taste of it paste + the crispy roti canai, this do make the whole dishes PERFECTO..

There are no different in the roti canai making process, where it is being grilled on top of a big round metal plate. The only different , It is more crispy & yet very soft.  

Both are working very hard

d waitresses.. bz packing & serving..

Agak2 lepas ni kalau ogyep makan kat Kedai Pak Sharif.. dapat diskaun tak???

Promo lebih gitu.. Lawak aje..

Silalah ke KEDAI MAKAN KUNDANG ya.. Pasti tak menyesal..

latest update: for those who are interested to make a home made roti canai, u may divert to HERE on d recipe of Malaysian Authentic Roti Canai