cucur tepung

my recipe

500 gram normal flours  (can substitute with tepung atta/tepung capati)
2 eggs
2 tablespoon melted butter
1/2 tsp salt
enough water
1/4 tsp baking powder

variations.
- sliced yellow/red onions
- chopped spring onions
- chopped cili padi/ cili merah
- diced carot/potato
- anchovies or chopped cleaned shrimps
- cut okra


**note
fying oil must be alot and enough hot when frying....
do nto overmixed...

Hushpuppies

i knew about this food during my colleage time.
in US restaurants, seafood is the only food that we know for sure that is halal.

we patrionized LongJohn Silvers and Captain D's very often.
one of the cheapest food in the menu is hushpuppies....

to keep one recipe here. more details from here.

Ingredients

• 1 1/2 quarts peanut oil, for frying
• 1 1/2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1/2 cup chopped onion
• 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
• 1 (15-ounce) can creamed corn
• some green onions chopped (i added)
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper
• Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

**note1

Do not have self-raising cormeal?.....FOR each CUP of FLOUR AND CORN MEAL add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
**note2
Overmixing causes a tough texture.
**note3
substitute one egg with 1/4 cups buttermilk
                               

Directions

Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.

In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

 

 

somehow my batter was runny  so the shape was not round.  just looked like  local cucur...hehehe...

 

 

Blackforest cake

my wedding anniversary is now 25 years.
i plan to make this cake for the occasion.
Blackforest cake, American call it. Blackforest gateau British call it.
the cake origin is from German...Black Forest is actually one of the region name  in German..hehehe.

while browsing my recipe list in laptop, i saw this picture. i must have kept it after watching the tv program Food Safari. (that is what i normally do on any things that interest me. quickly copied it down somewhere where it can be reach later).

the cake was made from stacking some layer of chocolate cakes....
the whipped cream and the cherries fruits make it the 'blackforest cake' i guess....

the recipe i want to follow here is either the modified version of the original or the original one....hehehe. anyway the 'rugged' looked is just suiting me well here ....

pic from monitormunching

can go here for the recipe which has a slight modification from the Food Safari...black-forest-gateaux

can go here for the video in making the cake....Food Safari - Black_forest_cake

here are the things i need to make the cake.
planning to make  a square cake  12 inch x 12 inch.

1. butter cake - my normal butter cake 
2. chocolate cake - either to use german chocolate cake or just chocolate butter cake 
3. can cherries in heavy syrup - how many can? 
4. chocolate moose - never tried before...recipe here look for moose.... 
5. chocolate ganache - my recipe here ... chocolate-ganache
6. whipped cream -
i want to use cream cheese instead. and added in some whipped cream. ratio cheese: cream 1:2 with 1/2 cup sugar and vanilla.  still light but not as runny as whipped cream after exposing it to a room temperature for a long time.
or maybe  a modified whipped cream as here... stabilized-whipped-cream
7. some shaved chocolate and cherry for decorating....

Assembling.

1. butter cake . top with chocolate moose and cherry.
2. chocolate cake. top with cheese cream
3. butter cake. top with chocolate moose and cherry.
4. chocolate cake. top with cheese cream. and further top with chocolate ganache...and let it drizzle down to side....
5. butter cake. top with chocolate moose only.......
6. chocolate cake. top with ganache and let it drizzle down to side.....

7. deco with shaved chocolate.


maybe i buat 4 layer je kot.....

Insya allah....


here is the 'original' chocolate sponge recipe used for the blackforest cake... blackforestcake

Chocolate sponge
2/3 cup cake flour
1/4 cup Dutch-process cocoa powder
3 tablespoons milk
3 tablespoons vegetable oil
1 teaspoon vanilla
4 large eggs, room temperature, separated
3/4 cup sugar, divided
1/4 teaspoon salt

Place a rack in the center of the oven and preheat to 350 degrees. Line the bottom of a 9-inch springform pan with a round of buttered parchment paper.
1. Sift the flour and cocoa together into a small bowl. In another bowl combine the milk, oil and vanilla. In a large bowl, beat the egg yolks and half the sugar together until thick and lemon-colored, about 7 minutes. Using clean beaters, in a separate bowl whip the egg whites, remaining sugar and salt until they form stiff peaks. Gently fold the egg whites into the yolk mixture.
2. Sift half the flour mixture over the eggs and fold in until no dry patches remain. Repeat with the remaining flour mixture. Whisk a large spoonful of the batter into the milk mixture to lighten, then gently fold this back into the batter.
3. Pour the batter into the pan and smooth the top. Bake until a tester inserted into the middle comes out clean, about 30 minutes. Cool on a rack for 5 minutes, then run a knife around the edge of the cake and remove from the pan. Cool completely, then split horizontally into two even layers.


here another recipe to be considered also from the CakeBoss.

Vanilla Sponge cake.

By popular demand, it's the official CakeBoss Sponge Cake recipe!

It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs!

This recipe is best made in a stand mixer.

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.

Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean.

Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them.

 

.

chocolate ganache

** all recipes are from mr.google..

can refer to here also chocolate-ganache-recipe-3-ways


Chocolate topping.

note:
- the milk need to be warm. then add the chocolate pieces.
- the call for butter is to make the topping shinning.
- use dark chocolate or  semi-sweet chocolate
- can be refrigerated or frozen in a sealed container. let it be to a room temperature and then whisk.
- all recipes are taken from internet search

 Version I

- 1 bar cooking chocolate 200gm van houten ( or any 250 gm bar) - broken into pieces
- 1/2 cup evaporated milk/full cream milk (2/3 cup  for more a thin batter)
- 1/4 cup condensed milk
- 1 or 2 tablespoon butter

this produced a runny ganache...good for glazing/icing cake.

for a stiff ganache, just use 1/2 cups milk, and skip condensed milk. let it be in the fridge for a while....use this for decorative piping...

if let the ganache  be in fridge for a while and then take it out and whipped ....use for filling..

Version II

200/250 ml whipped cream
250 gm chocolate bar
 t tbsp butter

Version III

1 can condensed milk
90gm cocoa powder/1 cup
100ml corn oil or melted butter
1 teaspoon Vanilla Essence

In a small pot on slow fire, heat the milk (make sure the milk doesn't get burnt!). Add in sifted cocoa powder and stir to mix. Add in vanilla essence and corn oil/melted butter. Stir to mix well and shiny, about 5 minutes. Once lukewarm, pour onto the cooled cake and decorate as you wish.

Version IV
Chocolate fudge  Icing

1 cup sugar
1/2 cup cocoa powder
1/4 cup milk
1/4 cup butter
1 tsp vanilla

boil for one minute and beat for 3 minutes...


Chocolate Moose
( moose normally used for filling rather than topping)

4 egg yolks

200 g sugar

100ml milk

150g dark chocolate – broken into small pieces

pinch of salt

200ml whipping cream

 

1. Beat egg yolks and sugar until stiff
2. Warm milk gently on low heat on the stove & add in the yolk mixture
3. Heat on medium until approx 80°C and don’t let it boil – remove from heat
4. Pour over chopped chocolate and stir until mixed
5. Add salt and allow to cool
6. Whip cream and  fold into cooled chocolate mixture
7. Put mousse into a piping back and stick it in the fridge to firm up.

.

Custard for the triffle

1 can condensed milk

3 cans evaporated milk

6 eggs yolk

2 tsp vanilla essence

6 tbsp corn flour

-          Heat evaporated milk in a pot, not boiled

-          Mix eggs yolk, vanilla,  corn flour and some condensed milk in a bowl

-          Add some of the hot evaporated milk to the egg yolk mixture and mix well (tampering the eggs yolk mixture)

-          Pour the egg yolk mixture and the rest of condense milk into the hot milk (medium flame)

-          Stir until custard ticken.