Strawberry Sorbet....to cool off

Hi peeps!! How are you all doing? i have been feeling a little irritated and lousy lately.....well I blamed it totally to the 'fiery' hot weather. It's like an overheated oven in the morning till late evening, then it started to pour in the middle of the night. Then lately, it's getting more heated up where not a drop of rain was being released from heaven.....sigh!!

However, the reason me being irritated was not really the cause of the heat, but more to the irritating 'trying to control everybody, especially the kids' kinda attitude of my MiL. Well, not that she only started to be like this lately, it was since long time ago........but lately it's getting more overboard, and sometimes I just can't take it anymore .....but still persuaded myself to keep calm and cool. With the weather and the heat like these days..........I sometimes just don't know how long I can bear to withstand and not burst!!! LOL.......

What on earth was I thinking when I agreed to Hubby to move back into that house??!! Well, I know damn well why I agreed.......I was left with no other choice :(

Argh!!!! I need a punching bag where I can punch and kick my heart out.....and yet, not in the sight of Hubby, as this will put him in a difficult position ........ya, ya, I know how it works, and I hate it!!!! I really envy those of you who has your own little nest, it doesn't have to be big, it doesn't have to be bold, as long as it's something that you can call your own @-@ The most that I envy of you all  are those of you who still has a 'mother' to go home to when your mind are troubled by all these stupid things!!! Well, I know I can only just wish and wish .....but nothing will happen :P

Sorry to bored you peeps with my little 'babble'....LOL....so I made "Strawberry Sorbet" for you to compensate for the boredom ....hahahaha, kidding! Anyway, this Sorbet was really good, though I find it a little sweet, but will definitely cut down the sugar next time I make again. Angel likes it to the max, and she is the only one patronizing it, as the boys don't fancy 'strawberry' which they thinks that strawberry is for 'girls'.......hmm, that make me wondered a while, then what's for boys?........Banana? Watermelon? hmm........

Its super easy to make, but I must say this only works well if you have an ice-cream maker, as for those of you who asked me if you can do it without the maker.....totally, I doubt!! For hot humid weather like ours, this sorbet is really refreshing and cooling and though its sweet, it still is a perfect solution for times like this!!

Here's the recipe, and the source of this is from "Sweet Scoops" by Shelly Kaldunski (Page 74, initial recipe title was 'Strawberry -Basil Sorbet', but I choose not to put the basil, cos the kids don't like that)

STRAWBERRY SORBET

Makes about 1 quart

Ingredients

3 cups strawberries, hulled and cut into half

2/3 cup sugar, you may want to decrease if your strawberries are the sweet type

2 tsp fresh lemon juice

Pinch of salt

Method

1. In a bowl, stir together the strawberries and sugar. Cover with cling wrap and let stand at room temperature until the berries release some of their juices and the sugar is completely dissolved, about half an hour.
2. Pour the strawberry mixture into a blender or food processor and add in the lemon juice and salt. Blend until very smooth. Transfer the blended fruit to a bowl, cover, and refrigerate until cold, at least 2 hours or up to 1 day (mine was half a day).
3. Pour the cold strawberry puree into an ice-cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container  and place a piece of parchment paper or waxed paper directly o the surface. 
4. Cover tightly and freeze until firm for at least 2 hours or up to 3 days. 

Enjoy!

Blueberry Yoghurt Oreo Chiffon Cake

This week has been quite a busy week for me, as I was flying to 2 destinations within a period of one week, though there was a few days break in between. I was in KL on a Friday and back on the same day, then the following Wednesday, I was on a 2D1N to Sandakan. The last trip I was in KL was during the Chinese New Year, and whereas the last time I was in Sandakan was last October for our company's roadshow.

Anyway, since I was back in time for the weekend, and Saturday was a PH - Wesak Day, so I planned it out that I will bake something.

I have recently been busy with my 'Sugar Cookies' preparation for two June wedding orders. Though you might say that I still a month to get things done, but because I'm doing every little piece of work all by myself, so I really need the time planned out nicely , in order I don't have to rush things last minutely :P

As you might have known, I'm a mother of 4 and juggling work and orders at the same time.........it has never been easy, but I like it, as I find that these are the things that keeps me young and energetic (or at least I thought so, hehehe).

OK, today I chose to bake something light and healthy, not something that is rich, creamy and cheesy  (although that is what I normally like).......and tadah......."Blueberry Yoghurt Oreo Chiffon Cake".

Hope you like this cake, as I found that it's really soft, moist and light at the same time. My kids used to comment Chiffon Cakes to be a bit dry, although they like the fluffy soft texture, but this one, the whole cake was gone in a short half and hour. Luckily, before I lay it on the dining table for them to eat, I managed to cut 1/3 of it to be given to Ian's friend (Jonathan)'s mum, Judy.  She texted me the following morning saying that her husband and Jonathan loved the cake very much, but they find that it's a little bit sweet. I could have guessed as I did not lessen the sugar usage (which I should have, forgotten about it) and because the blueberry yoghurt is already a sweetened one, so it definitely adds additional sweetness to it. (p/s: So remember to adjust your sugar level when you make ya, as I will be posting the original recipe, without my alteration) ^-^

The 24" inch tube pan.........ready for baking now

Here it is the recipe for :

BLUEBERRY YOGHURT OREO CHIFFON CAKE

Ingredients

150gm cake flour

100gm blueberry yogurt (I used Nestle Low fat blueberry yoghurt)

6 eggs yolks, room temperature

1 tsp baking powder

100gm castor sugar

A pinch of salt

100gm vegetable oil (I used Canola oil)

6 egg whites, room temperature

1/4 tsp cream of tartar

100gm castor sugar (please decrease if you want a less sweet cake - 70gm would be fine)

50gm Blueberry Oreo Cookies, cut into tiny chunks

some blueberry paste or purple colour for the purplish look, optional *

Method

1. Pre heat your oven to 150 degree Celsius, middle rack.
2. Whisk the egg yolks and castor sugar in a medium bowl , till light pale and double in size.
3. Add in the blueberry yoghurt, and then the oil. Mix in till blended, then add in the sifted flour + baking powder and salt. Mix until the batter is fully incorporated, set aside.
4. In another mixing bowl, whisk the egg whites and cream of tartar till frothy, slowly add in the sugar in a few batch while whisking. Whisk until soft peak and glossy.
5. Add 1/3 off the egg white meringue into the egg yolk batter and gently fold in using a spatula till combined. Add in the remaining egg white meringue to the batter, and continue to fold in until its fully incorporated.
6. Pour half the batter into a 22" inch tube pan (I used a 24" inch tube pan, cos I don't have a 22"), sprinkle the Blueberry Oreo chunk bits on it, then pour the remaining batter and sprinkle the rest of the Oreo blueberry chunks.
7. Bake in the oven for about 50 minutes or less (depending on your oven), or until the skewer inserted to the centre of the cake, comes out clean.
8. Take the cake out of the oven, turn your tube pan upside -down and let cool. Once it's cool, use a sharp knife to release the side and the centre of the cake, and bring the cake to completely cool on the wire rack. 
9. Enjoy!!

Happy Baking ladies and Happy Wesak Day to those who are celebrating!!

p.s : By the way, just a sneak peek for you guys on how my little girl, Angelica invent her own play toys and stuffs. .....hehe

She used a box to build her 'house'....

Angel taking a nap in her 'house'......

See how slumber my little girl is, sleeping in her DIY 'Home Sweet Home'.....hahaha

Lavender Cookies....something unusual but nice

I actually forget to tell you guys that when I went to the 'chinese medical herb shop' the other day to buy my Osmanthus Flower, I didn't only just settle for that......but I ended up buying Rose Flower and also Lavender Flower. According to the shopkeeper, he advised that Rose Flower helps in promoting beautiful skin, whereas Lavender Flower helps in Insomnia, it promotes better sleep and also relaxes the muscles and the mind after a tiring day. 

In fact this is the first time I actually bought dried flowers .........as I don't normally make flower teas, but more to Green Tea and of course, Coffee!!! LOL 

As far as I can remember, I have never bake with any dried flowers before too......so, it's time to start now, eh....hehehe. After the Osmanthus flower attempt in making the Konnyaku, I have also started searching in the internet for other relevant recipes in baking and cooking using these flowers.

Don't be surprise you start seeing me posting topics on baking or cooking with Rose, Osmanthus, Lavender or maybe Chrysanthemum and Jasmine, LOL.....:P

Anyway, these batch of Lavender Cookies were baked by the suggestion from my BFF, Marilynda. She told me that she loved these Lavender Cookies after her first time tasting it years ago, when her neighbor gave a box to her after her return from England for a holiday. The brand of the cookies that she tasted was from 'Marks & Spenser'.......oh, I see.....now that makes me even more lighted up with the urge to quickly work up a cookie dough and bake it, hehehe :P

I promised her that I will come up with the recipe after a search from the WWW and by Monday, I'll be seeing her for lunch with a box of Lavender Cookies for her taste testing :)

And so I search and manage to find a few........but I only need one that is the BEST!!....and after thoroughly going through the ingredients, I finally decided with my own, where I altered here and there........trust me, its' the easiest and the promise of a good cookie crunch is sealed!

Give it a try, it's not asking for a thousand things........just plain simple ingredients that I'm sure you can easily them on your kitchen cupboard......of course, except for the "Lavender Flowers".

LAVENDER COOKIES (Makes about 3 dozen)

Ingredients

315gm all purpose flour (I used HK Flour)

250gm butter , softened

190gm Icing sugar

1 large egg, lightly beaten

2 tsp baking powder

1 1/2 Tbsp of dried Lavender flowers, I used it whole, you might like to chop it if you wish :)

Method

1. Preheat the oven to 170 degree Celsius and line 3 cookie trays with parchment papers.
2. In a large bowl, beat butter  with icing sugar until light pale and fluffy, about 4-5 minutes.
3. Add in the egg, and mix thoroughly until well combined.
4. Sift together the baking powder and flour, and slowly add in to the mixture on low speed until combined.
5. Add in the lavender flowers and stir thoroughly.
6. You can use a spoon to scoop the dough and place a dollop on the cookie tray, OR like me, I use my cookie piping gadget (that I bought 2 years ago, but haven't try it out yet, so this is the chance, hehe). I scooped enough of the dough and insert it into the tube, locked the top. Then, I placed a disc of the pattern I chosed, and locked the bottom, and start piping it on the parchment paper :)
7. Bake the cookies at 170 degree Celsius for  18 minutes (on my oven).....you kindly adjust the time according to your oven ya.

Transfer the cookies to the tray, let it cool for about 5-10 minutes and transfer it to the wire rack to cool completely before storing it into an airtight container. 

 Here are some beautiful pictures that caught my attention . Just look at those beautiful Lavender field.....like a carpet.....hmmm...aaaahh!!

How I wish I was the owner of this house.....sigh!!

Can you imagine yourself walking on these lovely Lavender field with you loved ones.....aaw!!

Lastly, imagine yourself sipping a cup of English Tea with a small plate of Lavender cookies.....baked by me, LOL

Cheers, hehe!!

Hinava.......something very local

Here I am again, crazily craving for something really weird! I'm a 100% Chinese but craving for something really Kadazan.......hahaha, told you I can be really crazy at times :P
Anyone heard about this local delicacy called "Hinava"?? If you are a Kadazan or Sino- Kadazan, this is nothing unusual to you, right? But I also heard my friend saying that there is a Philippine version of this dish, where they add papaya into it......hmm, I would not think I'll like that.


Anyway, to cut things short, I know there are already a few people waiting for this post to be uploaded since the day I posted my Hinava picture in my Facebook page 2 days ago. Sorry ladies, you know I'm always lagging in my blogging updates, however, this is still fresh as the dish itself.....hehe. Oh by the way, this recipe I got it form my best friend , Marilynda, thanks 'Pu Ngiong'....hehehe


Hinava.....a very local delicacy
Ingredients
- About 600-700gm of Tenggiri fish meat, de-boned it, cut into small slices, make sure its really fresh
- Lime juice from about 5 - 6 lime, enough to cover the fish meat in a bowl
- Red shallots, chopped to very small pieces
- Bitter gout , thinly slice, rub with salt, let it soaked for awhile, then rinse with warm water to get rid of the bitter taste
- 1 big chilli, cut into small pieces
- A small piece of ginger, grated and squeeze out the juice of about 2 tsp
- 1-2 Tbsp of Bambanggan seed, you can get this in the local market (tamu)
- Salt and  MSG to taste

Method

1. Clean and slice the fish meat to small slices, rinse quickly with some hot water, taking care not to cook it. 
2. In a medium size bowl, put in the fish meat, chillies, shallots, Bambanggan seed and pour in the lime juice, enough to cover the surface of the fish meat. Stir and thoroughly mixed and blend well all the ingredients. You will be able to see that the fish meat is slowly changing its color after being cooked by the marination of the lime juice.
3. Add in the bitter gout  and ginger juice and stir to mix in. Then add your salt and MSg to taste according to your liking.
4. Cover with cling wrap and refrigerate it overnight for better taste and marination. 

hope you like the combination of this recipe, according to Marilynda, some people like to add 'chilli padi' into it for a little spicy taste. Well its all up to your taste bud, you can even try adding papaya, just like the Philippine version of Hinava...hehe. Tell me how you like this dish ya  ;)

Till then, ciao!

Osmanthus Konnyaku Jelly

The other day I bought a Groupon Voucher for a quite a good deal. The voucher was a 2 person for RM12.90 (actual value is worth more than RM30.00) for 2 bowls of Assam Laksa, 2 Iced-lemon tea and 2 pcs of Osmanthus jelly.


I would say overall, the whole meal was really worth it and it tasted really good too. Well, as you may have know, why this post was created , it was due to the Osmanthus Jelly that we had there, it was so refreshing and it tasted really yummy. Especially with the awesome weather that we have here in Malaysia, you'll constantly think of ways to soothe and cool yourself........like drinking as much cool drinks as possible, or eating something that is really cooling, calming and most of all, refreshing, sometimes I would think of storing the watermelon into the freezer and later, using s scoop to scoop out the fruit to eat it, wondering if it'll turn into 'watermelon ice cubes or better still, 'watermelon Ice blended!! LOL......


Other times, I would make some agar-agar or konnnyaku jellies, as the my kids are a big fan of these two dessert. So, this is how I got the idea of making this 'Osmanthus Konnyaku Jelly'.....thanks to the outlet that I went to, hehe :) The two of us was complaining not enough after we gobbled up the little piece of jelly, and when we check the menu for the cost of this small piece of dessert, it cost RM3.90 per piece (the size of 1.5 x 1.5 inches) and therefore I assured my friend that I'll come up with the recipe and I'll make a lot and we can share then, LOL

Here is the recipe......hope you like it as much as me and my friend did :)


OSMANTHUS KONNYA KU JELLY
Ingredients
- 1 packet of Konnyaku Jelly powder, mine was the one in the picture, you can get other brands in the supermarket
- 950ml water, as required in the packet (as stated in the packet)
- 240gm castor sugar (as stated in the packet)
- 1 - 2 Tbsp of Osmanthus flower tea
- Some wolfberries, optional and quantity up to your own liking

Method

1. Soak the wolfberries , if you are using, into some warm water to softened. Set aside.
2. Bowl the water on medium heat. When it starts to boil, lower down the heat and pour in the Osmanthus flower tea into the pot, stir for awhile and let it simmer for about 4-5 minutes. Let it flavored the water.
3. While its simmering, mix the Konnyaky powder and the sugar together in a bowl and slowly pour into the pot.
4. Constantly stirring until the sugar is all melted and let it boil on medium low heat for about 6-8 minutes. 
5. Add in the wolfberries and stir it in. Turn the fire off .
6. With the jelly moulds ready on the table counter, slowly spoon in the mixture.
7. Let is set a little at room temperature before storing it into the refrigerator for about 2-4 hours.
8. When it's cold and fully set, dis-mould it, and serve .......the kids will love it!!

Enjoy!