Palm Sugar Coconut Agar-Agar Dessert

 

Palm Sugar Coconut Agar-Agar Dessert

Palm Sugar Coconut Agar-Agar Dessert
Ingredients:
1. 10 g agar-agar powder
2. 1 egg, lightly beaten
3. 1 ring (about 50 g) (palm sugar), chopped
4. 100 g caster sugar
5. 200 ml S&P coconut milk
6. 800 ml water

Instructions:
1. In a pot, bring 800 ml of water to a boil.
2. Add chopped palm sugar and caster sugar to the boiling water. Stir until dissolved.
3. Sprinkle in the agar-agar powder, stirring continuously until completely dissolved.
4. Reduce heat to low and add the coconut milk. Stir well to combine.
5. Gradually pour in the beaten egg while stirring gently. Continue stirring for a few seconds to mix well, then turn off the heat.
6. Pour the mixture into a mold. Let it cool at room temperature, then refrigerate until set, about 2-3 hours. Once set ready to serve chilled.

Batik Floral Strawberry Jam Swiss Roll

Batik Floral Strawberry Jam Swiss Roll Cake.

Indulge in the perfect dessert for any occasion with this Swiss Roll Cake. I replace milk with SNP Santan, Thankyou SNP the creamy flavor elevates it to the next level to my cake.The fillings is a delightful blend of non-dairy whipped cream and strawberry jam, perfectly complementing the cake’s moist and fluffy texture. Soft, fluffy cake, paired with its elegant batik floral design, makes every bite truly special."

Swiss Roll Recipe:
Ingredients - Pattern Design:

• 1 egg
• 30g cake flour
• 20g castor sugar
• 1 tbsp milk 

Food Coloring:
green, red, orange and White

Directions:
Prepare the Pattern Design:

• Using an electric hand mixer, beat all the pattern design ingredients (egg, cake flour, castor sugar, and milk powder) until firm peak. .
• Divide batter into 4 small bowls, adding a drop of food coloring to each, mix well. 
• Pour the colored batters into piping bags and tie them tightly.
• Place a sheet of parchment paper over the pattern template in a baking tray. 
• Pipe the colored batters onto the parchment paper, following the design of the template until complete.  (This will be base on your own creativity how you design your floral)
• Once finished, place the patterned parchment paper on a baking tray and refrigerate until needed.

For the Filling: 

• 130g whipping cream
• 5 tablespoon Strawberry Jam  

Prepare the Filling:

• In a mixing bowl, whip the whipping cream and castor sugar with an electric hand mixer until doubled in volume. (firm peak)
• Add Strawberry Jam, mix until well combined. Chill in the fridge until needed.

Ingredients A:
For the Egg Yolk Batter:

• 4 egg yolks
• 20g castor sugar
• 50g corn oil 
• 50ml S&P Santan Kelapa 
• 1 teaspoon vanilla extract 
• 80g cake flour
• 1 tbsp of Strawberry Essence. 

For the Meringue:
Ingredients B:

• 4 egg whites
• 1/4 tsp cream of tartar
• 60g castor sugar

Prepare the Egg Yolk Batter:

• In a mixing bowl, combine ingredient A: 
• Egg yolks, castor sugar, corn oil, santan, vanilla extract and cake flour. 
• Whisk until smooth and well combined. Set aside.

Prepare the Meringue:

• In a clean mixing bowl, combine ingredient B: 
• Add cream of tartar to egg whites. Beat with an electric hand mixer until  peaks form.
• Gradually add the castor sugar in three batches, continuing to beat until stiff peaks form.
• Gently fold the meringue into the egg yolk batter in three batches using a hand whisk until the mixture is smooth and well combined.

Bake the Cake

• Preheat your oven to 170°C (340°F) for 10 minutes.
• Line a 9”x11” baking pan with parchment paper.
• Pour the batter over the patterned parchment paper spreading it evenly.
• Drop the tray gently a few times to remove any trapped air bubbles.
• Bake on the second rack for about 20 minutes 
• Immediately place another parchment paper over the top of the cake and flip it over.
• Carefully peel off the old parchment paper to reveal the patterned side.
• Place a new parchment paper over the cake and flip it back. Let it cool for  10 minutes.

Assemble the Swiss Roll:

• Spread the whipped cream mixture over the cooled cake evenly. 
• Roll the cake tightly and refrigerate for at least 1-2 hours.

Decorate:

• After chilling, remove the cake from the refrigerator and touch up the floral pattern with a edible colour using brush for a more vibrant look. 
• This will be base on your own creativity. 

Huat Kuih

 

"🌸 Perfectly Pink Huat Kuih 🌸 Steamed to Perfection! These delightful, fluffy cakes are a symbol of prosperity and joy. Made with love and a touch of pink, they're sure to brighten your day. Rise to the occasion with this traditional treat! 

Huat Kuih Recipe

Ingredients:

• 200g rice flour (3 Elephant Brand)
• 110g caster sugar
• 150-180ml water (adjust as needed)
• 6-7 drops pink coloring (Star Brand)
• 5-6g ENO Original

Method:

1. Mix rice flour, caster sugar, and water until well combined.
2. Add pink coloring and mix.
3. Stir in ENO and let the batter rest for 5 minutes.
4. Pour into kuih talam molds.
5. Steam for 20-25 minutes.

Swiss Roll Peanut Chocolate Butter

 

Swiss Roll Recipe:
Ingredients - Pattern Design:

• 1 egg
• 30g cake flour
• 20g castor sugar
• 1 tbsp milk 

Food Coloring:
green, red, orange and purple.

Directions:
Prepare the Pattern Design:

• Using an electric hand mixer, beat all the pattern design ingredients (egg, cake flour, castor sugar, and milk powder) until the mixture doubles in volume and firm peak. .
• Divide batter into 4 small bowls, adding a drop of food coloring to each and mix well. 
• Pour the colored batters into piping bags and tie them tightly.
• Place a sheet of parchment paper over the pattern template in a baking tray. 
• Pipe the colored batters onto the parchment paper, following the design of the template until complete.
• Once finished, place the patterned parchment paper on a baking tray and refrigerate until needed.

For the Filling: 
130g whipping cream
20g castor sugar
Snickers Peanut Butter (cut into smallers chunk size)  

Prepare the Filling:

In a mixing bowl, whip the whipping cream and castor sugar with an electric hand mixer until doubled in volume. (firm peak)
Add snicker peanut butter, mix until well combined. Chill in the fridge until needed.

Ingredients A:
For the Egg Yolk Batter:

• 4 egg yolks
• 20g castor sugar
• 50g corn oil 
• 50ml milk
• 1 teaspoon vanilla extract 
• 80g cake flour

For the Meringue:
Ingredients B:

• 4 egg whites
• 1/4 tsp cream of tartar
• 60g castor sugar

Prepare the Egg Yolk Batter:

• In a mixing bowl, combine ingredient A: 
• Egg yolks, castor sugar, corn oil, milk, vanilla extract and cake flour. 
• Whisk until smooth and well combined. Set aside.

Prepare the Meringue:

• In a clean mixing bowl, combine ingredient B: 
• Add cream of tartar to egg whites. Beat with an electric hand mixer until  peaks form.
• Gradually add the castor sugar in three batches, continuing to beat until stiff peaks form.
• Gently fold the meringue into the egg yolk batter in three batches using a hand whisk until the mixture is smooth and well combined.

Bake the Cake

• Preheat your oven to 170°C (340°F) for 10 minutes.
• Line a 9”x11” baking pan with parchment paper.
• Pour the batter over the patterned parchment paper spreading it evenly.
• Drop the tray gently a few times to remove any trapped air bubbles.
• Bake on the second rack for about 20 minutes or until the top is golden brown.

• Immediately place another parchment paper over the top of the cake and flip it over.
• Carefully peel off the old parchment paper to reveal the patterned side.
• Place a new parchment paper over the cake and flip it back. Let it cool for  10 minutes.
• Assemble the Swiss Roll:
• Spread the whipped cream mixture over the cooled cake evenly. 
• Roll the cake tightly and refrigerate for at least 1-2 hours.

Decorate:

• After chilling, remove the cake from the refrigerator and touch up the floral pattern with a edible colour using brush for a more vibrant look. 
• Roll it back up and keep it chilled until ready to serve.
• Enjoy your beautifully decorated and deliciously savory.

Rendang Daging Bersama Nasi Serai

Serai memang herba yang sangat hebat, bukan hanya untuk kegunaan kuliner tetapi juga untuk manfaat kesihatannya. Jika anda penggemar serai, anda pasti akan menyukai Nasi Serai. Resipi Nasi Serai ini hasil gabungan beras, rempah kewangiannya, santan, daun pandan, serai, serta tambahan Seri-Aji® Chicken Flavour Fried Rice Seasoning dari AJI-NO-MOTO® yang menjadikan nasi serai membangkit selera dengan tahap kelazatan yang istimewa. Dimakan bersama Rendang Daging, ini barulah Raya! Terima kasih kepada Ajinomoto dan Smartcooking atas perkongsian resipi ini. Resipi ini wajib dicuba, baik sekarang mahupun selamanya

Nasi Serai
Ingredients

• 3 tbsp Ghee
• 1/2 stalks Cinnamon Sticks
• 1/2 no Star Anise
• 1 no Cardamom
• 1 string Pandan Leaf
• 1/2 no Red Onion, chopped
• 2 1/2 clove Garlic, chopped
• 1 inch Ginger, sliced
• 4 stalks Lemongrass, grinded
• 3 cups Rice, soaked for 1 hour and drained
• 1 1/4 tbsp Seri-Aji® Chicken Flavour Fried Rice Seasoning 72g
• 75 ml Thick Coconut Milk
• 2 1/2 cup Water
• 1 cup Pandan Water (juice)

Instructions

1 Melt ghee in a heated pot, stir-fry cinnamon, star anise, cardamom and pandan leaf until fragrant.

2 Add red onion, garlic, ginger and lemongrass, stir-fry until fragrant and browned.

3 Add rice and stir-fry for a while. Transfer to an electric rice cooker.

4 Add Seri-Aji® Chicken Flavour Fried Rice Seasoning 72g, add thick coconut milk, water and pandan water. Stir well, press the switch and let it cook.

5 Ready to be served.

6 Tips: After the rice is cooked, use a fork or chopsticks to loosen the rice so that the rice doesn't clumps.

Rendang Daging

Ingredients

1/4 cup Cooking oil

1/2 cup Coconut Milk

1/4 cup Water

1 pcs Kaffir Lime Leaves

1/4 tsp AJI-NO-MOTO®

3/4 tsp Salt

15 g Palm Sugar, Grated

1 1/2 tbsp Toasted Grated Coconut

250 g Beef, cut into cube and cleaned

1 1/2 strings Turmeric Leaf, thinly sliced

Ingredients A: Grinded

4 Shallot

4 cloves Garlic

7 1/2 strings Dried Chili, boiled

1 inches Ginger

1 inches Galangal

1 stalks Lemongrass

2 inches Fresh Turmeric

1 1/2 Candlenut

1/4 cup Water

Instructions

1 Blend all ingredients (A) evenly.

2 Heat oil in a pot, stir-fry grinded ingredients (A) until fragrant and the oil separates.

3 Add beef, coconut milk, water and kaffir lime leaf. Cook until the meat is tender.

4 Season with AJI-NO-MOTO®, salt and palm sugar.

5 Add toasted coconut, cook until the oil separates.

6 Add turmeric leaf, stir until the sauce thickens slightly.

7 Ready to serve.

Laksa Goreng

 "Laksa Goreng dari resipi smartcooking memang sedap. Bagi penggemar laksa yang ingin mencuba sesuatu yang berbeza, cubalah resepi ini. Laksa Goreng ini menawarkan pelbagai rasa yang sedap dan sihat dengan kombinasi bahan seperti mi laksa, udang, sayur-sayuran, dan rempah. Dengan sentuhan Flavoured Pepper AJI-SHIO®, ia menjanjikan hidangan yang memikat selera dengan tekstur kenyal dan bervariasi rasa pedas dan manis yang tidak jelak. Terima kasih atas perkongsian resepi Laksa Goreng ini. Jangan lepaskan peluang untuk mencubanya!"

Laksa Goreng

• Ingredients
• 2 tbsp Cooking Oil
• 1 tbsp Dried Chili Paste
• 1 tbsp Chili Sauce
• 10 Prawn, skin removed and cleaned
• 325 g Laksa Noodle
• 2 1/2 strings Spring Onion, cut
• 25 g Carrot, cut into thin matchstick
• 50 g Mustard Green, cut
• 1 1/2 tbsp Sweet Soy Sauce
• 1/2 tbsp Thick Soy Sauce
• 1/2 tbsp AJI-SHIO® Flavoured Pepper
• Ingredients (A): Grinded
• 2 1/2 Shallots
• 2 cloves Garlic
• 1/4 Yellow Onion
• 1/4 cup Water

Instructions

•  Blend all ingredients (A) evenly.
•  Heat cooking oil. Stir-fry ingredients (A), dried chili paste and chili sauce until the oil separates.
• Add shrimp and stir-fry until fully cooked.
•  Add in laksa noodle, spring onion, carrot, mustard green, sweet soy sauce and thick soy sauce. Stir-fry until well combined.
•  Season with AJI-SHIO® Flavoured Pepper. Mix well.
•  Ready to serv

Sambal Goreng Jawa

 

Sambal Goreng Jawa adalah pilihan yang ideal untuk dinikmati. Boleh dimakan meratah macam tu saja. One pan meal yang bukan hanya sedap tapi berkhasiat lengkap dengan vitamin, karbohidrat dari sayur, tofu, tempe, dan fucuk, serta protein dari udang. Kewangian herbal dan sentuhan AJI-SHIO® Flavoured Pepper menambahkan aroma dan kesedapan hidangan ini. Resipi ini wajib cuba, Terima kasih kepada Ajinomoto dan Smartcooking atas perkongsian resipi

‘Sambal Goreng Jawa’
Ingredients

                                 2-3 Servings5-6 Servings7-8 Servings10-12 Servings                            

1/2 cup Cooking Oil

1/4 tbsp Tamarind Pulp, mix with some water

1/4 tbsp Sweet Soy Sauce

1/2 tbsp AJI-SHIO® Flavoured Pepper

1/4 tbsp Salt

100 g Carrot, cut into two and slice thinly

6 Prawn, cleaned

100 g Long Bean, cut

1/2 pc Tempe, sliced and fried

1 pc Tofu, sliced and fried

100 g Potato, cut into small pieces and fried

25 g Glass Noodle, soaked until soften

1/2 pc Dried Tofu Sheet, soaked until soften

Ingredients (A): Grinded

1 1/2 Shallots

1 clove Garlic

5 strings Dried Chili, blanched

1/2 inch Ginger

1/2 stalk Lemongrass, roughly cut

2.5 g Dried Shrimp

1/4 cup Water

Instructions

1

Heat the cooking oil and fry the blended ingredients (A) until fragrant and oil separates.

2

Add in tamarind paste juice and sweet soy sauce. Mix until well combined.

3

Add in carrot and stir until soft.

4

Add in prawns and long bean, stir until prawns are cooked.

5

Cook and mix tempeh, tofu, potato, glass noodle and tofu sheet.

6

Season with AJI-SHIO® Flavoured Pepper and salt. Mix well.

7

Ready to serve.

Receipi Credit to : 
https://smartcooking.com.my/en/recipe/sambal-goreng-jawa/

TeoChew Guang Jiang (Vegetarian Bean Curd Rolls)

 

Teochew Guang Jiang

Ingredients:

• 150g boiled peanuts (or canned boiled peanuts)
• 220 g shredded taro
• 170 g shredded jicama
• 50 g rice flour
• 20 all purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp mushroom powder
• ½ tsp ground white pepper
• ½ tsp five-spice powder
• Unsalted bean curd sheets
• Cooking oil
• Cornstarch (for frying optional)

Method:

• Mix shredded taro, jicama, and boiled peanuts in a bowl.
• Add salt, sugar, mushroom powder, white pepper, and five-spice powder. Adjust seasoning to taste.
• Combine rice flour and all purpose flour, then add to the taro and jicama and mix well.
• (Note: . If you press the mixture with your palm so it will not fall apart, and its ready to wrap.)
• Spread filling onto bean curd sheets. Roll tightly.
• Steam wrapped rolls for 30-40 minutes and until cooked.
• Let it cool completely.
• Coat Guang Jiang rolls lightly with cornstarch before frying. Note:

• This step ensures that the rolls bind together when frying and have a nice crispy exterior. Heat cooking oil, fry rolls both side until golden brown.

Preparing Peanuts.

• Wash, soak peanuts overnight,
• Next morning place soak peanut in a pot, add water and salt.
• Bring water to a boil estimate 1 hours.
• Taste peanuts, add more salt to taste if needed and continue boiling until they reach the softness/cansistency you desire.

Banana Sponge Cake

                                 Banana Sponge Cake 

Banana Sponge Cake

Ingredients:

• 150g cake flour
• 1/2 tsp baking soda
• 100g mashed banana
• 30g castor sugar
• 70g corn oil
• 6 egg yolks
• 1/2 tsp salt

Meringue Ingredients:

• 6 egg whites
• 1/2 tsp cream of tartar
• 80g caster sugar

Method:
Preparation:

• Line the bottom and grease the sides of an 8″ square pan.
• Preheat the oven to 180°C

Prepare Banana Mixture:

• Mash the banana with a fork until very fine.
• Add oil, egg yolks, salt, and castor sugar.
• Using a hand whisk, mix the ingredients until even.
• Mix the baking soda into the cake flour.
• Sift the flour mixture into the yolk mixture and mix until well combined.
• Avoid over-mixing. Set aside.

Prepare Meringue:

• In the mixing bowl of your stand mixer, beat the egg whites until foamy.
• Add cream of tartar and continue beating on medium speed.
• Gradually add the caster sugar while beating until firm peaks form.

Combine Meringue and Flour Mixture:

• Gently fold the meringue into the flour mixture in 2 to 3 portions until evenly incorporated.
• 
  

Baking:

• Pour the batter into the prepared pan from a height to remove large bubbles.
• Place the pan in a water bath and bake for 60 minutes at 160°C (320°F).
• If the top is browning too quickly, tent it with aluminum foil.
• Once baked, remove from the oven and allow to cool in the pan for a few minutes.
• Then, transfer the cake to a wire rack to cool completely before slicing.
• Enjoy your delicious Banana Sponge Cake!

Cinnamon Sugar Cookies

 

Indulge in the sweet tradition of Chinese New Year with the irresistible allure of Cinnamon Sugar Cookies. Experience the perfect blend of cinnamon cookies – just pure delight in every bite!

A cherished cookie that brings joy and prosperity to every festive celebration.

"Ring in the Lunar New Year with these delectable Cinnamon Sugar cookies – a perfect treat to sweeten the celebration!

Click Youtube to watch 

Cinnamon Sugar Cookies                                                  
Ingredient:
200g All-Purpose Flour
250g Potato Starch
150g Icing Sugar
30g Milk Powder
200g Butter, softened
3 teaspoons Cinnamon Powder

Topping:

Cinnamon Powder and Castor Sugar (combined for topping)

Instructions:

• Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the all-purpose flour, potato starch, icing sugar, milk powder, softened butter, and cinnamon powder using an electric hand mixer. Mix until a smooth and well-incorporated dough is formed.
• Lightly flour a clean surface and use a rolling pin to roll out the dough to your desired thickness. If the dough is sticky, you can dust it with a little extra flour.
• Use a round cookie cutter to cut out cookies from the rolled dough. Place the cut-out cookies on the prepared baking sheet, leaving some space between each.
• In a small bowl, combine cinnamon powder and castor sugar for the topping.
• Sprinkle the cinnamon sugar mixture over the surface of each cookie.
• Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the edges of the cookies turn golden brown.
• Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Once cooled, your delicious Cinnamon Sugar Cookies  are ready to be enjoyed!