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Name                : Noor Shafika Binti Mazlan.
Matric Number : 233407.
Course              : Bachelor of Business Administration with Honours.
Address             : Pos 11 B, Kg Parit Sapran Darat, Parit Raja, Batu Pahat, Johor.
E-mail               : noorshafikamazlan@gmail.com.

Pancake

Today, the recipe that I would like to share with you is pancake. This is suitable to be serve as breakfast.

Ingredients:

3/4 cup milk

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
1 egg

2 tablespoon butter (melted)



Directions :

1. Pour milk in a medium bowl.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with oil or butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
4. You can serve it hot with fruit mapple or chocolate syrup and ice cream.

credit to : http://allrecipes.com/recipe/fluffy-pancakes-2/

Mille crepe

I'm just got this recipe from my friends. I should try this! Crepe Batter: Ingredients : 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups all-purpose flour 7 tablespoons granulated sugar Pinch salt Directions : In a small pan, melt the butter until lightly browned; remove from heat and set aside. In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.  In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight. Pastry Crème Filling: Ingredients : 1 egg 1 tablespoon all-purpose flour 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup milk 1 teaspoon pure vanilla extract 1 teaspoon hot water 2 tablespoons heavy cream, whipped Dirtections : In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth. In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.  Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm. When the Pastry Crème has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight). Mille Crepe : Ingredients: Crepe Batter Pastry Crème Filling 2 cups heavy cream 1 tablespoon granulated sugar Powdered (confectioners') sugar **Note:The day before making and assembling the cake,             make the Crepe Batter and the Pastry Crème Filling;             refrigerate. Directions : Crepe Batter Removed prepared crepe batter from refrigerator and bring to roon temperature. Line baking sheets with parchment paper. Using a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes. Pastry Crème Filling Remove prepared Pastry Creme Filling from refrigerator. Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling. Assembly of 20-Layer Crepe Cake:  Place one (1) prepared crepe on a large cake plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup). Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. The 20th crepe will be the last or top layer. Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar). credit to : http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

Angku Kueh (Red Tortoise Cake)

Angku has a sticky sweet texture but it is really nice if you eat it with a cup of Chinese tea. It’s even better overnight as you can pan-fry the leftover until the skin of the angku becomes golden brown. It made up with glutinous rice flour wrapped with green bean filling. When I look more closer, Angku kueh is similar to kuih peria which is popular at Kelantan.

 

Green Bean Filling

Ingredients:

300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4tbsp Oil

Method:

1. Steam green bean over boiling water for 30-40 minutes till soft.
2. Blend or mashed green bean till become a paste.
3. In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
4. Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).

Angku skin

Ingredients:

1/8 tsp coloring (optional colour)
200g Wheat starch
150g Water

500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

Method:

1. Mix coloring, wheat starch and water. Stir till blended.
2. Add in boiling water and mix till smooth and become translucent.
3. Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
4. Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.

To Make Angku

1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil

Method:

1. Lightly grease the cut banana leaves with oil.
2. Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
3. Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
4. Place Angku on the banana leaf.
5. Steam over boiling water for 10 minutes.
6. Brush the surface of the cooked Angku with oil to give it a glossy look.

Credit : http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2

One of my hobby

I love to take the picture of nature. Look up to the nature make me feel calm and it does really relax my mind. Last holiday, I take some picture around my house.

This is my father's fish pond. When I'm bored, I'll go to this pond and watch the fish swim in the pond and feed them.

Happy Mother's Day

Mama was my greatest teacher,a teacher of compassion, love and fearlessness.

If love is sweet as a flower, than my mother is that sweet flower of love.

Mothers hold their children's hands for a short while, but their hearts forever.

Mama, thanks for everything you did for me since 20 years ago. You're my superwoman.

You teach me about love,caring and the beauty of life.

I can't stop myself from not thinking about you.

Your smile makes me want to smile too.

Thanks for grew me up untill now.

I love you soo much mama..

Tiramisu

Ingredients :

250grams cream cheese

1/2 cup powdered sugar

1 cup whipping (heavy) cream

1 package ladyfingers (12 lady fingers)

1/2 cup cold prepared espresso or strong coffe

2 teaspoon cocoa powder

Directions :

1. Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
2. Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
3. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
4. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
5. Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.