I must be the last of the food bloggers to have sub the peanut butter in this Peanut Butter Cupcakes recipe, with Nutella. I tell you, the simple cupcakes turned so Heavenly!
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COCONUT TART
Filling
1/4 cup softened butter
1/2 cup sugar
1 egg
1 1/2 cup dessicated coconut
Roll out pastry into a tart tin. Brush in some strawberry jam on the base. Mix together all the ingredients for the filling. Pour filling into the pastry. Bake till golden brown.
APPLE CRUMBLEFresh out of the oven Apple Crumble. The cinnamon gave out a wonderful smell!
Sweet Shortcrust Pastry
2 cups plain flour
3 tbsp caster sugar
150g cold butter, chopped
2-3 tbsp iced water
Rub flour, butter and sugar with fingers until resembles fine breadcrumbs. You can do this in a food processor. Then add in iced water to form a smooth dough. Knead dough lightly. Wrap dough in plastic wrap and refrigerate for 30 mins.
Roll out dough on lightly floured surface or in between 2 pieces of non-stick baking paper to thickness required and line the tart tin.
Preheat oven to 180C. Place a sheet of non-stick baking paper over pastry and fill with baking weights or uncooked rice/beans. Bake for 10 mins then remove the weights and bake for another 10 mins or until pastry is golden brown.
Spoon in filling and top with the crumble. Bake until crumble turned golden brown.
Apple Filling
8 green apples or enough to fill the tart tin, peeled and chopped
1 tbsp water
1/3 cup sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp almond meal
To make the fillings, place apples and water in a pan over medium heat. Cover and simmer, shaking pan occasionally for about 5 mins or until just tender. Drain and cool completely. Stir in lemon juice, sugar and cinnamon.
Crumble Topping
1/2 cup plus 2 tbsp cold unsalted butter, diced
1 2/3 cup self raising flour
1/2 cup plus 2 tbsp organic brown sugar
a handful of toasted sliced almond
Rub butter into the flour with fingers until they resembles breadcrumbs. Fork in the sugar and almonds and set aside for a moment.
Sweet Peanut Broth
300g skinned peanuts
150g sugar
2 litres water
2 pandan leaves, knotted
Wash the peanuts and soak for at least 30 minutes.In a pot, bring sugar, water and pandan leaves to a boil before adding the peanuts. Simmer for about 30 minutes or until the peanuts are soft. Serve warm with fried Chinese crullers.
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Oreo Cheesecake
Crust:
120g Oreo biscuits, removed filling* and crushed (I've used the whole pack)
70g unsalted butter (cut this down to 40g, still works but slightly crumbly)
Filling:
250g cream cheese, softened
125g caster sugar (I've used 80g instead but I think 100g would be just nice)
2 pieces Oreo biscuits, removed filling and crushed
*Oreo biscuits' fillings from crust
150g dairy whipping cream
1 1/2 tbsp gelatine powder
80ml full cream milk (I've sub with low fat)
1. Crust: Combine all ingredients and press into a 7" (18cm) round springform pan. Chill in fridge till firm.
2. Filling: Beat cream cheese and caster sugar till smooth. Add remaining ingredients and mix well.
3. Combine gelatine powder, full cream milk and double boil until dissolved. Pour into cream cheese mixture and mix well. Spread onto crust.
4. Chill in the fridge for 3 hours before serving.
Ref: Kelly Tang, 2005, Taste of Cold, Sweet Temptation, Yum Yum Publications Sdn Bhd
These scones looked kinda nice but taste wise, they're not good at all! There were simply not rich and buttery enough. Hubby told me next time must remember to use orang putih (Malay for westerners) recipes for orang putih food! Urrghh so pandai (Malay for clever)... asked him to drive up to Cameron Highlands for his fix of scones. I guess you won't want the recipe, right? Haha...
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Other times I've eated their steamed chicken noodles (wart kai meen) where the chicken meat is tender and juicy. They used to served steamed soup as well for lunch but has since stopped. Their herbal chicken soup is extremely hearty with a large piece of drumstick sitting inside the bowl but too bad you'll need to go else where for this.
Kedai Makanan Toong Kwoon Chye 'Mee'
9, Jalan Bukit Bintang,
Kuala Lumpur
Opening Hours: 7.00am to 7.00pm daily but closed on alternate Wednesdays
Toong Kwoon Chye is located next to the Royale Bintang Hotel right towards the end of Jalan Bukit Bintang. Map can be found here.
Technorati Tags: malaysian food + wantan + noodles