Crispy Donuts with Glaze

Crispy on the outside, and soft on the inside donuts.

Inspired by the crisp milk donuts in Ximending, Taiwan.

Ingredients

• 1 cup (240ml) whole milk, warmed to 43°C
• 2 and 1/4 teaspoons (7g) instant  dry yeast
• 1/3 cup (65g) granulated sugar, divided
• 2 large eggs
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 4 cups (500g) all-purpose flour (sieved), plus more as needed
• 1–2 tbs vegetable oil to coat the resting dough. And more for frying.

Donut Glaze

• 2 cups (240g) powdered/icing sugar, sifted/sieved
• 1/3 cup (80ml) heavy cream, half-and-half, or whole milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon sugar together in a bowl. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.
2. Add the remaining sugar, the eggs, butter, vanilla, nutmeg, salt, and 2 cups (about 250g) flour. Add remaining flour and beat/combine until the dough comes together and pulls away from the sides of the bowl. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl.
3. Knead the dough: Keep the dough in the bowl, knead by hand on a lightly floured surface for 5-7 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
4. Let Dough Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5–2 hours or until double in size.
5. Shape Doughnuts: When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough out until it is 1/2 inch thick and shape into donuts.
6. Loosely cover and allow to rest for at least 30 minutes as you heat the oil. They will rise a bit as they rest.  You can also shape the dough at night and ready for frying in the morning for breakfast.
7. Deep fry the donuts in hot oil, and serve with sifted sugar or glaze.

Make the glaze: Whisk all the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack, as excess glaze drips down. After about 20 minutes, the glaze will set.

For keep: Wrap the dough in a container and place it in a fridge (not freezer) for up to 3 days if you cannot finish it within the same day.

1st try: 30 Jan 2025
I am too lazy to make the glaze, so just icing sugar it is.

Pulut Mangga (Mango Sticky Rice)

Makanan yang sangat femes di Thailand, kat Kuching susah nak cari, kalau ada pun mahal, paling murah RM10 per serving.  Asyik-asyik alasan mango takde stok.  Susah-susah beli jer mango sendiri, buat kat rumah, simple je pun.  If possible get a Thai Mango, sweet, soft and silky texture.  Saya beli di Choice Premier 101.

Bahan-bahan (untuk 4-6 orang)

• 1 cawan pulut
• 1 kotak santan
• 2 cubit garam
• Sesudu gula
• Daun pandan
• 2-3 biji mangga
• Yellow mung beans - dry fry (optional)

Cara-cara (caranya agak sama dengan Pulut Durian)

• Untuk Pulut - kalau nak kukus kena rendam 3 jam atau semalam terlebih dahulu. Saya guna pulut Bario (pulut lembut) jadi saya masak seperti beras biasa dengan air, sedikit santan, garam, gula dan daun pandan.
• Kacau pulut tu masa dah nak masak untuk memastikan santan benar-benar bercampur, kalau pulut agak kering, boleh tambah sedikit air lagi.
• Untuk pengat/kuah santan - masukkan sedikit air ke dalam periuk kecil bersama gula, daun pandan dan secubit garam, kalau dah mendidih boleh la masukkan santan.
• To serve - letak pulut dalam pinggan bersama potongan mangga, siramkan dengan kuah santan tadi, dan tabur yellow mung beans yang dah digoreng kering.

Chocolate Lava Cake

This is the simplest recipe you can find, and it tastes so good. Make sure to use good-quality chocolate and flour.

Ingredients: serves 2

• 1 & 1/2 tablespoons butter (about 25g)
• 80g or 3oz Dark Chocolate (80% cocoa)
• 2 tablespoons castor/superfine sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons plain flour (about 16g)
• 1/2 teaspoon icing sugar or chocolate syrup for topping (optional)

Method:

1. Over a low heat, add butter and chocolate and melt until smooth, stirring often; or use a double boiler if you are a slow baker like me.
2. Add sugar, egg and vanilla. Mix well until combined. 
3. Add Flour and gently whisk in until combined. 
4. Remove from heat and pour into greased 10cm ramekins, place in a preheated oven at 220c/400f for 9 minutes. 
5. Leave to stand for 10 minutes. Remove carefully by turning upside down to serve.

1st Trial:
Jan 2016

Best served with ice cream

Simple Macaron

Ingredients

• 100g / 1 cup icing
• 100g / 1 cup ground almonds
• 2 medium, free-range egg whites
• Small pinch salt
• 55g / ¼ cup caster / fine sugar
• For the filling:
• 150g / 1 ½ cups unsalted butter, softened
• 75 g / 2/3 powder sugar

Preparation

Preheat the oven to 140°C/ 300°F no fan.

• Sieve the icing sugar and ground almonds into a large mixing bowl. Throw any lumps left behind away. Mix the two together.
• In a separate, scrupulously clean bowl whisk the egg whites and salt until they form soft peaks. Add the caster / fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy. Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don't worry, this is the way it should be.
• Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron mixture. Place the paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
• Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes - the surface of the macaron will become smooth and shiny
• Bake the macarons in the preheated for 7 - 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
• Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely. Do not be tempted to remove the macarons from the paper until they are cold or you will break them.

Make the Filling

• Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can beat in any flavourings you may choose.
• Place approx 1/2 a tsp of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.
• The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours  as this will make them even more chewy and tasty.

Puding oreo lapis milo

Bahan-bahan

• 1 packet agar-agar putih
• 750ml air
• 150g gula
• 1 tin susu cair,
• 2 tablespoon tepung kastard
• 3/4 cup milo
• 1 pacaket oreo

Cara Membuatnya

• Larutkan agar-agar dalam air
• Masukkan gula
• Tuang susu cair sentiasa kacau
• Campurkan tepung kastard yang dibancuh dengan sedikit air, tuang sikit demi sedikit, kalau tuangkan terus dalam agar-agar nanti jadi berketul.
• Sentiasa kacau sampai pekat dan mendidih
• Perlahankan api
• Asingkan 2 cup agar-agar dalam periuk lain
• Masukkan milo kacau sampai rata dan asingkan juga kepada 2 bahagian
• Perlahankan api, mula untuk melapis agar-agar

Cara Melapis Puding

• Masukkan 1 bahagian milo ke dalam acuan
• Setelah keras sedikit, masukkan agar-agar putih (susu) bersama biskut oreo yang dipatah-patahkan
• Masukkan agar-agar putih dalam bekas puding dan patah-patahkan biskut oreo
• Tunggu agar-agar keras sikit, masukkan lapisan milo yang terakhir
• Sejukkan di dalam freezer dan esok dah boleh dihidangkan

Pavlova

Mini Pavlova (makes 24 mini cups)

Ingredients:

• 4 egg whites
• 1 cup caster sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon white wine vinegar or lemon juice
• 1/2 spoon cornflour
• pinch of salt (optional)

Method:

1. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, one spoonful at a time while beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla, and the vinegar on top and fold in to combine.
2. Preheat the oven to 200ºC for at least 10 minutes.
3. Spoon the meringue onto the cup.
4. Place into the oven, turn it down to 160ºC and bake for 45 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool.
5. Decorate with topping.

For Topping:

1 cup (240 ml) non-diary whipping cream

1/2 cup cheese cream 

Fresh fruits (preferably soft sour fruits like kiwi, strawberry, blueberry. etc)

Method:

1. Whipped the Cheese.

2. Add in whipping cream and continue to whip until you get the consistency that you want.

This is so easy to make..

Few days after the 1st batch..I'm making the 2nd batch

2 for now, 2 for the road - to office actually :)
I'm loving it, I just need to find the right temperature in my oven to make it even crispier...nyum..

Durian Crepe

Bahan-Bahan

250 gm tepung gandum (2 cawan)

3 biji telur grade A

500 ml santan (kalao guna santan kotak tambah air sikit)

1/2 sudu teh garam

1 sudu teh pewarna hijau/kuning

Satukan semua bahan di atas di dalam bekas

Kacau rata

Masukkan dalam blender dan kisar

Kemudian tapis

• Sediakan kuali leper untuk membuat crepe yang tidak melekat
• Panaskan hingga kuali benar-benar panas
• Oleskan sedikit minyak pada kuali (jika perlu)
• Kemudian kecilkan api
• Tuangkan satu senduk kecil ke dalam kuali dan masaklah adunan tadi hingga menjadi crepe, tak perlu di balikkan
• Bila permukaan atasnya dah kering terus angkat
• Biarkan sejuk

Durian Filling

1 cawan Whipping Cream

Isi durian secukupnya

• Pukul Whipping Cream dalam mixer hingga kental
• Pisahkan isi durian dari bijinya. Lumatkan sedikit

Boleh lah mula membalut, sejukkan dan sedia untuk dimakan.

Avocado drink

This is my favourite way of taking/eating avocados..

Ingredients:

-Avocado

-Fresh milk

-Palm sugar/Gula melaka/ gula apong

Method:

-Blend avocado with fresh milk.

-Serve cold with gula melaka/apong.

Blend avocado and milk together

Result after the blend

Serve cold with generous amount of gula apong/melaka (here I add in more fresh milk right before serving)

Note:

*the secret ingredient for this drink is the gula melaka, without that you wont be getting the best result.

**use less milk to serve as dessert; use more milk to serve as drink.

Tong Sui: Dried Bean Curd Skin With Ginkgo Nuts Soup

Ingredients:

• 1 packet of Dried bean curd skin
• 20 Ginkgo nuts
• 1/4 packet of rock sugar
• Egg, barley, soya milk, pandan leave (optional)

Methods:

1. Soak dried bean curd sheet in cold water for 30 minutes.  Do similar with the barley in a separate bowl.
2. Boil barley in a pot of water, add pandan leave if you like.
3. Add in the dried bean curd and stir until the bean curd is dissolved or until you get the texture that you preferred.
4. Beat a 1-3 eggs and dropped the beaten eggs into the boiling water in a stream to form the egg swirl and keep stirring.  Or you can break the eggs directly into the pot and enjoy a half boiled egg york in your soup.
5. Add in the rock sugar.

1st trail : 9 July 2009

2nd trail : Sept 2013 - succeed!

Dried bean curd skin

Rock sugar

Boil in a pot

Dried Bean Curd Skin With Ginkgo Nuts Soup, this one without egg

Bread Pudding

Ingredients

• 6 slices a-day-old bread (french bread works best)
• 2 tablespoons butter, melted
• 1/2 cup raisins/nuts (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread
2. Sprinkle with raisins/nuts
3. In a mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture
4. Bake in the preheated oven for 45 minutes

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (or light brown sugar)
1 teaspoon vanilla
1 Tablespoon flour ( or 1 egg)
dash of salt

Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

1st attempt Oct 2012
I only make half portions of it.
French bread (bought from Tom's)
It turns out great; and the portion is just enough for our supper plus breakfast the next morning.

 

 Fresh from the oven.

Creme Caramel

Ingredients

For the caramel: 2/3 cup sugar
2 tablespoons light corn syrup (optional)
water, approximately 1/4 cup (the amount doesn’t effect the recipe)

For the custard: 1 cup (8 oz) milk + 1 1/4 cups (10 oz) heavy cream OR 3 cups milk
1/2 vanilla bean OR 1 tsp vanilla extract
1 cinnamon stick (or cinnamon powder)
2/3 cup sugar
4 large eggs
pinch of salt (optional)
 

Directions

1. To make the caramel, place 2/3 cup of sugar in a small saucepan and wet with water to dissolve it . Heat on medium heat, shaking the pan occasionally, but don't stir. The syrup will boil for a while until it starts to turn brown. Once it has turned brown, remove it from the heat and immediately pour the caramel into the ramekins.
2. In a saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla (and cinnamon and salt). In a  bowl, whisk the eggs for a minute or two.
3. Working quickly, pour the milk mixture into the eggs in a steady stream, whisking the entire time. This helps warm the eggs gradually, so they don’t scramble.
4. Pour the milk mixture into the ramekins on top of the caramel. Place ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.Cover with aluminium foil if you don't want the top to get harden.
5. Carefully place in 300° F oven. Bake for 40 minutes (baking time can depend on the dishes used). The water should not boil during baking. The custard is done when it has set, which you can verify by inserting a knife.
6. Allow the custard to cool completely, then refrigerate for about 4 hours before serving.

1st trail Sept 2012
3 cups milk
1 tsp vanilla extract
1 cinnamon stick 
2/3 cup sugar
4 large eggs
pinch of salt 

Sedap. Smooth.

Caramel tu kurang perang, takut terhangus kan..

Mula-mula makan macam terover manis, tapi dah 2-3 hari dalam peti ais makin sedap dan kurang sikit kemanisan nya..just nice. 

Homemade Apple Pie

The Crust:

• 1 cup flour
• 1/4 tsp salt
• 1/2 cup butter
• 1 egg
• 1 Tbsp cold water
• 1/2 Tbsp white vinegar

Combine flour and salt. Using a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs.  Mix together egg, water and vinegar,and stir into dry ingredients until a soft dough ball is formed.

Wrap dough in a clean damp tea towel and place in the fridge while you prepare the filling and crumb topping.

The filling (stir together):

• 12 apples (can mix of any types of apples), peeled and sliced
• 1 cup white sugar
• 1/3 cup flour
• 1 tsp cinnamon
• a dash of salt

The Crumb Topping (crumble together with your fingers):

• 1 cup flour
• 1/2 cup butter
• 1/2 cup brown sugar

To assemble:

1. Preheat oven to 400F.
2. Roll out your pie dough and place in pie plate.
3. Dump filling in pie crust.  Cover with crumb topping.
4. Cover with tin foil (to keep from browning too quickly).
5. Bake for 50 minutes, remove tin foil and bake for 10 minutes more.
6. Let pie cool a little.  Serve with good vanilla ice cream.

See also Paratha Apple Pie recipe

Talam Sagu Lapis

Bahan (Lapisan Bawah):-

• 1 1/2 cawan sagu putih - rendam 1 jam, toskan.
• 1/4 cawan gula pasir (saya guna brown sugar, pastu tak guna pewarna)
  
• 2 jenis pewarna (ikut pilihan) - akak guna kuning oren n purple
  

Bahan (Lapisan Atas) :-

• 3 cawan santan pekat (santan kotak Kara)
  
• 1 cawan tepung beras
• 1 sudu teh garam

Cara-Cara (Lapisan Bawah):-

1. Gaulkan sagu tadi dengan gula.
2. Sapu loyang dengan minyak masak sikit dan alas dengan plastik.
   
3. Tuangkan lapisan warna pertama dan ratakan. Kukus selama 10 minit.
4. Kemudian cakar-cakar sikit permukaan sagu sebelum dituang dengan adunan lapisan atas dan kukus selama 25 - 30 minit (tutup kukusan dgn foil / kitchen towel untuk kukusan akhir untuk elakkan air jatuh ke permukaan kuih)
5. Biarkan kuih sejuk betul pada suhu bilik baru dipotong/dikeluarkan dari acuan.
   

Cara-Cara (Lapisan Atas):-

1. Campurkan kesemua bahan lapisan atas dan kacau biar sebati. Tapiskan.
2. Tuang dalam periuk dan kacau adunan sebentar dengan api perlahan.
3. Bila nampak pekat dan berwap, tutup api.
4. Tuangkan atas lapisan sagu tadi. (cakar sedikit lapisan bawah dengan garfu sebelum dituang lapisan atas).

Original recipeResepi: Ummi @ Home Sweet Home

Puding Kukus Delima Istana

Bahan-bahan

• 37.8 gm agar-agar panjang (strips agar-agar)

Bancuhan Telur

• 3 cawan air
• 1 cawan sirap cocktail (dari 1 tin Tropical fruit cocktail diasingkan sirap dan buahnya)
• 1 tin susu cair ideal / susu segar
• 1 tin susu pekat manis (kurangkan kalau tak nak manis sangat)
• 6 biji telur gred A dipukul dahulu
• 1 sudu teh esen vanila

Bahan Taburan

• 1/2 tin buah cocktail

Cara-cara

1. Rendam agar-agar panjang selama 6 jam. Toskan, tanpa memotong agar-agar tadi.
2. Didalam bekas lain, satukan semua bahan bancuhan telur, pukul ringan hingga rata. Tapis.
3. Basahkan loyang, penuhi dasar loyang dengan agar-agar panjang. Kemudian tabur dengan sedikit bahan taburan hingga rata. Tuang pula bancuhan telur hingga menutupi agar-agar dan buah tadi.
4. Ulangi melapis berselang seli agar-agar, buah dan bancuhan telur hingga habis.
5. Kukus sekurang-kurangnya 1 jam. Kalau kukus sekejap boleh menyebabkan agar-agar tidak larut.
6. Angkat dan biarkan agar-agar menjadi suam baru dimasukkan ke dalam peti sejuk.

Original resipi: Kak Wan @ Resepi Citarasawan

Mango Pudding

Ingredients:

1 x 13g packet agar agar powder

200g sugar

250ml mango juice

250ml fresh milk

500ml water

1/2 tsp vanilla essence

Method:

1. Boil sugar with agar agar powder and 500ml water till agar agar dissolves.

2. Add in mango juice, fresh milk and vanilla essence and stir well.

3. Pour into a rinsed mould to set. Chill pudding before serving.

Original recipe : Rose