Friday, June 28, 2013

Spiral Chicken Curry Puffs ( Karipap Pusing)

Spiral Chicken Curry Puff (Karipap Pusing)
Recipe inspired & adapted from  Sam Tan’s Kitchen


For water dough :
300g flour
½ tsp salt
½ lukewarm water
1 small beaten egg
1Tbsp beaten egg

A)    Combine all ingredients & knead till soft dough (non sticky texture) . Divide & roll onto 2 equal balls , COVER . Leave to rest for 30 mins .

For Grease dough
75g cold butter  (diced)
150g flour

B)    Using fork or knives to cut butter & flour together till it resembles coarse sand . Knead by hand till smooth & shinny . Divide the rool into 2 equal balls .

For the chicken curry filling :
200g chicken breast ( diced)
1 onion (finely chopped)
2 Tsbp curry powder
2 large potatoes
100ml coconut milk

Saute onion over mediem heat & add in chicken . Stir well  & add in curry powder, potatoes , salt & coconut milk . Simmer , stirring till nearly dry & the potatoes are tender . Let to cool .

How to make the puff dough: Full tutorial HERE

1) Enclose one ball og grease dough in a ball of water dough .

2) Roll out the roll into a thin oval with rolling pin on a lightly floured surface . Then roll up tightly from one end to the other just like a Swiss roll .

3)      Turn the rolled up tube 80degrees & repeat the previous step- flatten it thinly again lengthwise into a long oval, then roll up tightly again like a Swiss roll .
4)      Slice ito 2 cm discs using a knife . The spiral layers should be clearly visible .
5)      Using a rolling pin the disc into thin layer splitting apart .
6)      Fill a Tbsp of chicken curry filling in the center ( Not too much , or else it will burst) . With your fingers crimp by pinching the edges flat & fold in at a 45degree angle to form a rope  .  To know more about how to do it, click HERE 

7)      Deep fry the puffs in hot oil over medium heat till golden brown . Drain on kitchen towels all the excess oil .

Linking this post to Little Thumbs Up event up hosted this month  by Miss B of  Everybody Eats Well at Flanders. This monthly event is  organized by Zoe  Of Bake For Happy Kids together with  Doreen from My Little D.I.Y . This month’s theme is all about CURRY . 

Wisteria from my garden

This is the exac location where I took these pictures of my curry puffs , under this pagola of Wisteria from my garden

Thursday, June 27, 2013

Nettle Quinoa Tart - Tarte ortie quinoa

I’m going to a picnic & I’m bringing something that begins with the letter ‘N’ again  just as last year ! LOL  And this time round I’m making a savory tart …Nettle & Quinoa Tart .  Lovely Louise of Months Of Edible Celebration is the host of this awesome Picnic Game in conjuction with International Picnic Day in June . I’m really glad to be part of this event for the 2nd year & I hope I’m not too late to join in the fun .  Everyone of us will bring a dish that  begins with the letter that have been choosen .  

Neetle  Quinoa Tart - Tarte ortie quinoa

Adapted from Nane I’a Fait


150g quinoa
1 Tbsp mustard
1 egg white
1 egg yolk + 3 eggs
1 Tbsp olive oil
½ liter of milk
2 hand full of neetles
40g fresh goat cheese
Salt & pepper


1) Grease or line 20cm baking pan  . Cook quinoa with water for 15 min (as incated on the packet) . Remove from heat & set aside for 10 min . Add in mustard & mix well . Let to cool before adding the egg white & stir well . Spread evenly quinoa with a spoon over the cake pan . Let to cool completely for 1 hour . 

2) Preheat oven to 180°C  . Wash neetle few times with water & boil them for 1 min in boiling water . Drain  & roughly chopped the neetles .

3) Beat egg yolk together with the eggs. Add in milk ,  cheese , chopped neetles , salt & pepper . Mix well & pour gradually onto quinoa mixture .  Bake for 35 min till golden brown .
Bon Appetit 

I’m going for a picnic & I’m bringing

A… Aloo Gabi







Monday, June 24, 2013

Cotton Soft Japanese Cheesecake With Wild Blueberry Coulis


Cotton Soft Japanese Cheesecake With Wild Blueberry Coulis
Adapted from Diana’s Dessert 


250g cream cheese
50g butter
100ml milk
140g fine granulated sugar
6 egg whites
6 egg yolks
¼ tsp cream of tartar
1 Tbsp lemon juice
60g cake flour / superfine flour
20g cornflour (cornstarch)
¼ salt
20cm spring form cake pan
Aluminum foil

Wild blueberry coulis:
300g fresh or frozen berries (of your choice)
100g light brown sugar


1)      Line the bottom & sides of the pan cake pan with greaseproof baking paper . Line the outside of the cake pan with aluminium foil 3 to 4 times  . Melt cream cheese, butter & milk till smooth texture over double boiler . Sieve the batter & set aside to cool . 

2)      Preheat oven to 160°C . Sift cake flour & corn flour . Fold in sifted flour , egg yolks, lemon juice to the cream cheese mixture & mix well . 

3)      Beat egg whites & cream of tartar till foamy & gradually add in sugar . Whisk till SOFT peaks. 

4)      Fold in egg white mixture to cheese mixture & mix well . Pour the batter in cake pan . Bake cheesecake in a water bath for 1 hour 10 minutes till golden brown . Let the cake to cool before removing the baking paper .   

5)      For berry coulis : Add berries in a saucepan on low heat . Stir every now & then , once the fruit started to cooked , remove from heat & add in sugar .  Mix well till sugar dissolve.

Submitting this post to Bake Along Event hosted by  Joyce of Kitchen Flavours  together with Lena of Frozen Wings & Zoe of Bake For Happy Kids .

Peony from my garden

Thursday, June 20, 2013

Cherry -Pecan - Orange Cake

 I baked this cake just few hours ago .  Originally this recipe calls for cranberries but since I can’t get any, I’ve used cherries that I’ve harvested from my garden instead .  This is our 20th bake for  The Home Bakers hosted by Joyce of Kitchen flavour .  This recipe is chosen by  Maria of Box Of Stolen Socks , from Lou Sheibert Pappas ‘s cookbook Coffee Cake that currently we’re baking  .  

 I’ve baked the full recipe of this cake & reduced the sugar to half & used fresh orange juice too .

Wednesday, June 19, 2013

Toasted Coconut Chocolate Cookies

Toasted Coconut Chocolate Cookies

 Ingredients :
100g softened butter
100g sugar
1 egg
200g flour
2 Tbsp cocao powder
1 pinch of salt
½  tsp baking soda
50g shaved dark chocolate ( 70% cocoa)
75g shredded coconut + 20g for coating


1)      Preheat oven to 200°C & grease baking tray . 

2)      Beat butter, egg & sugar till creamy .

3)      Fold in flour, cocoa powder, salt & baking soda till well combined .

4)  Add in shaved dark chocolate & coconut . Mix well & spoon or using an ice cream scoop to form the cookies dough & coat with shreded coconut . Place cookies dough onto the baking tray & bake for 5 to 10 min . Let to cool on wire rack .

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

 Submitting this post to  Cook Your Books event hosted by  Joyce from Kitchen Flavours 

Tuesday, June 11, 2013

Mexican Coffee Bun ( Rotiboy)

Mexican Coffee Bun (Rotiboy)
Adapted from Steven’s Kitchen

4 cups Bread flour
75g brown sugar
1tsp salt
2tsp instant yeast
1 egg ( lightly beaten)
270 ml whole milk
60g softened butter

For the butter filling:
16 small pats of room temperature butter ( size of a small ice cube)

For Coffee Topping
160g icing sugar
200g softened butter
3 eggs ( lightly beaten)
2 Tbsp instant coffee dissolve with a little water ( I’ve used espresso)
200g self raising flour

Directions :

1)      Combine flour, brown sugar & salt in mixer with a hook pedal . Mix for few minutes & gradually add in milk & egg .  Mix it up till dough for about 8 minutes . The dough should be soft & elastic texture .
2)      Mix in butter for about 5 mins till well combined with soft &  quite wet texture . On a floured surface , divide dough into 16 portions & shape them into balls . Place them on a baking tray & set aside for 10 mins . 

3)      Flatten a ball of dough with  palm of  your hand & add a piece of butter in the center of the dough . Gather the edge & pinch to seal . Make sure that it’s well seal or the filling will leak out during baking . Pat into  shape place on a greased baking tray . Repeat the remaining portion of dough . Prove for 45 min in a warm place . 

4)      For coffee topping : Mix butter & sugar with a flat pedal for 5 min till  soft & smooth .  Add in eggs in 3 times with instant coffee & mix well .  Gradually add in flour & beat till smooth , creamy texture.
5)      Once bread dough rested for 45 min , add topping on top of dough using piping bag in a circular fashion .  Bake for about 15 mins till golden brown in 180°C preheated oven .

Submitting this post to AlphaBakes challenge hosted by Ros @ Baking Addict of The More Than Occasional Baker & co-hosting with Caroline of Caroline Makes . This month's random letter is 'R' 

Tuesday, June 4, 2013

Lemon Glazed Bundt Cake

For our 19th bake at The Home Bakers organized by Joyce of Kitchen Flavours , Grace from Life Can Be Simple  has selected this citrusy bundt cake with tangy lemon syrup glazing for us to try . Great pick Grace as this is a lovely lemony cake with  my favorite cashew nuts.   For the recipe please hop over to Grace & for more lovely bakes from all THB members … HERE .

A very moist lemony cake with cashew nuts topped with lemon  glazed.... YUM!