the other day i bought small pumpkin so made masak lemak labu with prawn...chef wan recipe...(http://www.asianfoodchannel.com/bestwan/viewrecipe.php?id=48)
i nak pedas...so letak gaklah cili api tumbuk....so the smell of fresh kunyit from kunyit hidup and daun kunyit....so nice, so fragrance...boleh buat lagi.... i masak untuk dinner...siap je terus makan...so tak ada gambar.
NOTE: labu nih masa nak kopek buang kulit, dan potong2 tu...rasa keras juga kulit dan isi tuh...tapi bila masak, api kecil je tuh, cepat je masak dia.....
from that small pumpkin i only cooked half for the masak lemak. so the other half has been in the fridge for almost one week already. so this morning i made pumpkin cake....so many recipes in the internet but i chose a simple one....the recipe is ok...may be next time nak alter lagi....
PUMPKIN CAKE
A.
2 cups sugar ( i used 1 3/4 cups brown sugar)
1 cup oil ( i used 250 gm butter, melted , this is equivalent to 1 cup)
4 eggs, slightly beaten 1/2 tsp salt
B. 2 cups flour ( i used 2 1/2 cups flour)
2 tsp bikarbonate of soda 1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger 1/2 tsp ground nutmeg
C. 2 cups mashed pumpkin. you can steam and mashed. ( from my leftover pumpkin i only got 1 1/2 cups only)
D. 1 orange peel ( i added) 2 tbsp orange juice (i added) 1/4 cup raisin ( i added) 1/2 cup walnut chunk ( i added)
INSTRUCTION.
- melt the butter in a heavy pot, pour in the sugar...mix thru. let it cool a bit.
- mix in the eggs and salt. mix well - add in the raisin, mashed pumpkin, orange peel and juice, stir well
- sifted B and add in into the butter mixture.... - pour into a pan and sprinke walnut on top
- bake in the 175 degree celcius oven for 45 to 60 minute or more until cook.
- serve with cream cheese topping....
COMMENTS:
1. the texture of the cake is ok...with the crumble look. the taste, surprisingly not so sweet...i cannot smell the pumpkin....the smell of cinnamon also was not there (maybe mine was no longer a fresh one).
2. i thought 2 cups sugar is sweet. since i used brown sugar ( not so sweet as compare to white sugar), i should maintain 2 cups still.
3. earlier the mixture looked so liquid, so i added another 1/2 cup flour... next time i want to try adding 1/4 cup only.... will it still look like a cake ....or a puding? ( if i used 2 cups pumpkin, then maintain 2 1/2 cup flour. if i used 1 1/2 cup pumpkin, try 2 1/4 cup flour....)
4. i like to use butter in my cake....the butter i used is not 100 percent butter. it is a combination of palm oil and milk cream (Buttercup Brand)....so oklah ...should have the lemak2 taste...
5. i baked in two loaf pans....next time to bake in bigger but shallow pan .......
1. the texture of the cake is ok...with the crumble look. the taste, surprisingly not so sweet...i cannot smell the pumpkin....the smell of cinnamon also was not there (maybe mine was no longer a fresh one).
2. i thought 2 cups sugar is sweet. since i used brown sugar ( not so sweet as compare to white sugar), i should maintain 2 cups still.
3. earlier the mixture looked so liquid, so i added another 1/2 cup flour... next time i want to try adding 1/4 cup only.... will it still look like a cake ....or a puding? ( if i used 2 cups pumpkin, then maintain 2 1/2 cup flour. if i used 1 1/2 cup pumpkin, try 2 1/4 cup flour....)
4. i like to use butter in my cake....the butter i used is not 100 percent butter. it is a combination of palm oil and milk cream (Buttercup Brand)....so oklah ...should have the lemak2 taste...
5. i baked in two loaf pans....next time to bake in bigger but shallow pan .......
.