Sosapilla-New Mexican Doughnut

Sosapilla is a famous Spanish fried dough similar to doughnut. Usually, serve as a breakfast or tea time treat. It's light,fluffy and soft fried dough dusted with confectioners sugar and drizzle with honey. You may make your own variation of  the snack by sprinkles of cinnamon sugar or grated cheese will be fine too. The yeast helps to create those lovely aur pockets for a soft texture. You may even opt to bake the dough instead of deep frying.


Ingredients

2 1/2 cups all purpose flour
7 1/2 tbsp butter, room temperature
2 tbsp granulated white sugar
1 cup warm water
Pinch of salt
2 tbsp olive oil
1 1/2 tsp active yeast
Oil for deep

For Topping

1/2 cup confectioner's sugar
1/4 cup honey

Methods

In a stand mixer bowl, add yeast,sugar and warm water and stir. Let the yeast to activate for 5-7 minutes.

Add flour,olive oil and salt to the yeast mixture and beat for 2-3 minutes until well combined. The dough will be sticky.

Heat oil in a pan and using a spoon  gently drop the dough into the oil. Fry till golden on both sides.

Transfer to a plate lined with parchment paper to remove excess oil.

Serve by sprinkling with confectioners sugar and drizzle with honey.

Blueberry Oats Streusel Muffin

I always love muffins with streusel topping simply because for it's crunch and enhanced taste. It's s pretty sight when dish out on dessert table and an attentation grabber of course. That's explaint my recepi for blueberry oats streusel muffin. The girls love the crispy and crunchy streusel topping on the bed of soft and moist blueberry muffin. The sweet and tart berry burst with flavor and goes well with the sweet topping. You may skip pastry flour and opt for all purpose flour for the recepi (just replace the amount of pastry flout with all purpose flour) but i do believe the soft & crumbly texture comes from the pastry flour. The muffin stays good for 2-3 days in an airtight container.


Ingredients

2/3 cups all purpose flour
2/3 cups pastry flour
1 cup granulated white sugar
3/4 cup buttermilk,room temperature
2 eggs,room temperature
1 tbsp baking powder
1 tsp vanilla extract
3/4 cup old fashion oats
1 1/2 cups fresh

blueberries
1/2 tsp salt
1/4 cup canola oil

For Streusel Topping

1/4 cup old fashion oats
1/4 cup all purpose flour
1/4 cup brown sugar
1/4 chopped pecans
1/4 cup butter,room temperature
1 tsp cinnamon powder

Methods

Preheat oven at 375'F or 180'C and line muffin tin with muffin case

In a large bowl, combine all purpose flour,pastry flour,salt,sugar and baking powder. Whisk till combine and make a well in the center

In another bowl, whisk together buttermilk,canola oil,eggs and vanilla extract.

Add the wet ingredients into the dry ingredients and mix till combined. Do not over mixed. Fold in the blueberries.

In a bowl mix all the ingredients listed under "For Streusel Topping"

Using an ice cream scoop. Drop the batter into prepared muffin tin fill 3/4 full.

Top with 1 tablespoon of the topping and pat slightly for the topping to stay intact while baking

Bake for 18-22 minutes till golden. Cool on the baking tin for 5 minutes and transfer to a wire rack to cool completely

Stingray Fish Curry

Right here in Malaysia, you have unlimited access to varities if fish curry masala all ready made into packages for a short cut method. I do use pre-packed masala powder once in awhile but always find nothing beats the homemade masala. The authentic taste of any curry only can be achieved with own ground masala and i'm sure many of you will agree with me. This is one of the recepi using delicious ground masala.

The grated coconut add the thickness to the curry with it's rich flavour to balance out the tanginess and spiciness. Generally, fish curry shall have the right tanginess to enhance the flavour and do use tamarind for best result instead of lemon juice. Aa for the fish, many knows the flesh is soft and spongy and best to use in curry as it will absorp the goodness of the gravy. With all the added vegetables one may simply call this stingray fish curry as a mouth watering one pot dish

Ingredients

1/2 kg stingray pieces, washed
3 tbsp tamarind paste
2 medium tomatoes, sliced
1 medium onion, chopped
1 tsp mustard seeds
2 green chillies
6 okras
1/2 tsp fenugreek seeds
1 sprig curry leaves
Chopped coriander leaves
3 tbsp oil
Salt to taste

For Grinding

1 large onion, chopped
1 large tomato,chopped
1 tbsp fennel seeds
2 tbsp coriander powder
1 tbsp garlic paste
1/2 tsp turmeric powder
2 tbsp chilly powder
1/2 cup grated coconut

Methods

Heat oil in a pan, sautee fennel seeds for a minute. Add in onion and sautee till translucent. Add garlic paste and saute for 10 seconds.

Add in tomatoes and sautee for 2 minutes. Add the turmeric powder and chilly powder. Stir for 30 seconds and add grated coconut. Cook for 20 seconds. Cool it completely.

Grind the coconut mixture with little water into a smooth paste.

In a pan heat oil and add mustard seeds. Once mustard seeds splutters add curry leaves and chopped onion. Saute for 1 minute. Add green chilly,tomato and okra. Cook till tender.

Add the ground masala and cook till oil separates. Add water and tamarind paste. Bring the mixture to boil and season with salt.

Add in the fish and give a gentle stir. Reduce heat to medium low and simmer for 10 minutes till the fish are fully cooked. Sprinkle with coriander leaves

Basque Burnt Cheesecake

Basque burnt cheesecake gone viral on social media. It's trending in Facebook,Twitter and Pintrest. Being exposed to this lovely bake, my hands are itchy to give it a try.  Since i have everything needed to bake this golden black beauty i baked them for our family afternoon tea. Keeping fingers crossed i bravely made and attempt and wallah! The outcome are simply awesome. The well burnt exterior and jiggly interior are match made in heaven. The cake reminds me of creme brulee with a slightly bitter taste of burnt sugar and creamy custard. Yes! That's how close i could discribe the taste.

The custard are rich,smooth and decadent which compliment the slightly bitter burnt top. Cool the cake completely before slicing for the custard to set. You may set them in fridge for the perfect slice. Use a sharp knife dipped in hot water to get a perfect cut.

Ingredients

600g cream cheese, room temperature
1/4 cup all purpose flour
1 1/2 cup granulated white sugar
5 eggs, room temperature
200ml heavy cream
1/2 tsp salt
1 tsp vanilla extract

Methods

Preheat oven at 400'F or 200 'C and greased a 9"inch round cake tin.

Layer 2 parchment papers that up 2 inches about the edges of the pan. Keep aside.

Sift flour and salt.

Using a stand or hand. Keep aside. mixer, beat the cream cheese for 2 minutes. Gradually, add eggs and beat till combined. Add vanilla extract and beat for 10 seconds.

Add the heavy cream and beat for another 10 seconds. Fold in the flour mixture.

Pour the mixture into the prepared cake tin and bake for 60-65 minutes till the top is completely burnt & the center of the cake slightly jiggle.

Cool completely and remove from the cake tin.

Slice and enjoy.

Beetroot Swirl Butter Cake

I'm sure butter cake is everyone's favourite and i'm not an exceptional either. The key ingredient for a decadent butter cake is pure butter. Margerine or spread won't work for butter cake recepi. The fragrance of rich and sweet butter fills the whole household. I couldn't resist the aroma of butter wafting during baking. Instead of using artificial coluring for the swirl i opted to go natural with beetroot but, trust me you won't taste vegetable in your cake. Buttery,soft,moist and delicious beetroot buttercake is ready for our tea time treat.

Ingredients

1 cup butter, room temperature
1 1/2 cup all purpose flour
1 cup granulated white sugar
1 tsp vanilla extract
1 medium beetroot, washed
1/4 cup milk,room temperature
1/4 tsp salt
1 tsp baking powder
4 large eggs, room temperature

Methods

In a bowl, sieve flour,salt and baking powder. Keep aside.

Preheat oven at 350'F or 180'C. Greased a 8'inch cake tin and keep aside.

Rub olive oil on beetroot and cover with aluminium foil. Bake for 15-20 minutes till soft and tender.

Remove from oven and peel off the skin. Chop into pieces and grind into smooth paste by adding very little water. Keep aside.

Using a stand or hand mixer, beat butter and sugar till pale and fluffy. Gradually, add eggs and beat till combined.

Add vanilla extract and beat for 30 seconds.

Add flour mixture alternate with milk and beat after each addition.

Divide 1/4 cup of the batter and add the beetroot paste. Mix well.

Pour the plain batter into a greased cake tin. Dallop the beetroot batter evenly. Run a skewer to form desired pattern.

Bake for 30 minutes or until a skewer inserted in the middle of the cake comes out clean.

Cool completely on wire rack. Remove from pan and slice.

Varutharacha Sambar

The world are going at unstopable speed. Everyone looking for an easy recepis that can be prepared in jiffy but, once in awhile it will be good to take time to stop the clock to prepare a wholesome one pot goodness. Varutharacha sambar is one of those dish that require you to spend just a little more of time than regular sambar but, trust me the effort indeed worth it. I used traditional mortar to grind my sambar masala and for those doesn't own one you may always grind them in your grinder. 

The own dry grind masala rendered an authenthic taste to the gravy unlike the instant sambar podi. You may use any vegetables as your liking. Brinjal,potatoes or pumpkin are a good choice to add into the sambar. The purpose of dry frying the spices is to enhance the flavor snd taste. The coconut mixture helps to thickened the gravy. The sambar goes very well with white rice and few drops of ghee that take it to the next level.

Ingredients

1/3 cup thoor dhal
2 drumsticks
2 cups water
1/4 turmeric powder
2 cloves garlic
1 green chilly,slit
Tamarind, 1 lemon sized
3-4 drops cooking oil
Salt to taste

To Temper

12 pieces shallots
1 medium sized tomato
6 pieces okra
2 dried chilly
1 tsp urad dhal
1/2 tsp mustard seeds
1 sprig curry leaves
1 tablespoon gingely oil
1 tbsp chopped coriander leaves


To Grind

1/3 cup freshly grated coconut
1 medium sized onion
4 red chillies
1 tsp urad dhal
2 tbsp coriander seeds
1/4 tsp fenugreek seeds
1 tsp chana dhal
Pinch of hing
1 sprig curry leaves

Methods

In a pressure cooker, add water,thoor dhal,4 drops of oil,turmeric powder,chilly and garlic. Cook for 2 whistles. Mash the mixture well and keep aside.

Dilute tamarind with 1/2 cup water & keep aside.

In a frying pan, add gingely oil and saute all the ingredients listed under "To Grind" raw smell leaves. Do not burnt the spices. Cool it down and grind with a little water into a smooth paste. Keep aside

Heat gingely oil in a frying pan add mustard seeds, dried chilly,curry leaves and urad dhal. Add choppef onion and cook till translucent. Add drumstick pieces and 1/4 cup water cook for 3-4 minutes. Add ladies finger and cook for another 2 minutes.

Transfer the sauteed ingredients into the dhal mixture. Add tamarind paste and ground coconut mixture and season with salt. Stir well.

Switch on the heat and cook for 5-6 minutes or till the sambar comes to a roll boiling. Garnish with chopped coriander leaves.

Serve with white rice

Honey Butter Yellow Cornmeal Bread

This is an easiest recepi if u intend to prepare a delicious bread in a jiffy. Honey butter cornmeal bread is an excellent choice for all your three meals. It makes ideal partner for your tea time as well with a piping hot cuppa. It's soft,crumbly and moist texture indeed a joy on every bite. Use a good quality cornmeal for the perfect texture and vibrant colur.

The honey butter compliment the cornmeal bread perfectly. Not too sweet just a mild sweetness of honey and rich buttery taste would definitely make everyone drooling over it.

Ingredients

1 cup yellow cornmeal
1 3/4 cups all purpose flour
1 1/2 cup buttermilk
1/3 cup butter, room temperature
2 eggs, room temperature
2/3 cup sugar
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp salt

For Honey Butter

1/2 cup butter, room temperature
2 tbsp honey
1 tbsp confectioners sugar

Methods

Preheat oven at 375'F or 180'C. Greased a 9'inch square baking pan.

Combine alll purpose flour, cornmeal,baking powder and salt. Keep aside.

Beat sugar,butter and vanilla extract for 2 minutes. Add eggs one at a time and beat after each addition.

Using a spatula, add flour mixture and alternate with buttermilk. Mix till combine.

Pour batter into prepared baking tray and bake for 20-25 minutes or till a skewer inserted in the center of the cake comes out clean.

For Honey Butter

Using a hand mixer, beat butter,honey and confectioners sugar till combined. Refrigerate for 30 minutes.

Serve the cornmeal slice with a slab of honey butter and drizzle with honey

3 Seeded Oatmeal bread

I always love the smell of freshly bake bread. It's like an instant perk  wake me up theraphy. What excites me about baking bread is, definitely the proofing process. Everytime, the rising process happening i'm excited how the dough double in volume and the miracle of yeast. I prefer to use instant yeast as it's easy and hassle free. The temperature of warm milk is very important to activate the yeast. Too hot liqiud will kill the yeast and too cold liquid will never activate them. The right tempetature is 105'celcious or just above body tempetature.

This healthy loaf packed with wholesome goodness of oats and assorted seeds 1which makes it wonderful for breakfast. The loaf studded with pumpkin seeds, sunflower seeds and nigella seeds. I added 3 seeds which burst with flavors. Halve the bread and slab generously with fruit jam or honey.

Ingredients 

 2 1/3 cups whole grain flour
1/2 cup rolled oats
2 1/4 tsp active instant yeast
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp nigella seeds
2 tbsp honey
2 tbsp olive oil
1 cup warm water
1/4 tsp salt


For Garnishing

1 egg white,beaten
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1/4 tsp nigella seeds

Methods

Grease a 9' inch loaf pan or a round funnel baking pan and set aside.

In a pan, lightly toast the sunflower seeds and pumpkin seeds in a medium fire for 2-3 minutes. Keep aside

In a large bowl, add yeast,warm water and honey. Stir and keep aside until foamy.

In another large bowl, combine flour,rolled oats,salt, toasted sunflower seeds,pumpkin seeds,nigella seeds and oil. Mix well. Knead about 10-15 minutes to form a elastic dough.

Place the dough in a greased large bowl, cover with damp kitchen towel and let the dough rise for about 1 to 1 1/2 hour in a warm place

Dust a clean working surface with flour, and punch down the dough and knead for 1 minute and shape into a loaf or equal sized balls.

Place in a prepared baking pan, cover with kitchen towel and let the dough rise in a warm place for 30 minutes

Heat oven to 370' F or 180' Cel, place the baking rack in the middle of the oven. Brush the top of dough with beaten egg white and sprinkle with sunflower seeds,pumpkin seeds and nigella seeds.

Bake for 35-40 minutes. Cool on pan for 5-7 minutes. Remove from pan to wire rack to cool completely

Slice and serve with honey or fruit jam.

Stir Fry Pumpkin

The humble yellow vegetable that resemble a large fruit always catch my attention everytime i bump into them. Pumpkin are one of my favourite be it in dessert or savoury. This one versatile vegetable are just like carrot or beetroot which can be usee to dish up a sweet or savoury dish. Here in Malaysia we get thru out the year and i call myself blessed. Whenever i'm cooking fish curry, stir fry pumpkin is the must. The gorgeous yellow vegetable compliment the sour and spicy gravy well. With a little hint of sweetness stir fry pumpkin are easy to prepare just like any other stir fry dish.

Ingredients

1/2 kg pumpkin, cut into pieces
 2 dry chilly, cut into pieces
2 cloves garlic,chopped
1/2 tsp red chilly powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1/2 tsp mustard seeds
1 sprig curry leaves
Salt to taste
1/2 cup water
2 tbsp oil

Methods

Heat oil in a frying pan and fry mustards seeds. Once the mustard seeds splutters, add curry leaves,garlic,dry chilly and cumin seeds.

Add the pumpkin pieces and fry for 1 minute.

Add chilly powder,garam masala powder and turmeric powder. Fry for anothet 1 minute.

Add water and salt. Stir and cover with lid. Cook till the pumpkin turns tender and soft by stirring occasionally.

Transfer to serving plate

Butter Loaf

I was craving for butter loaf for my Sunday afternoon tea. My first encounter with this gorgeous loaf is when i came across of them in a local bakery here. It was soft,spongy and full of buttery flavour. Since, the weather are too hot and i'm lazy enough to drive over to city centre, decided to bake my own. At first i was skeptical to give it a try but, managed to come up with a beautiful loaf.

The whole house smells wonderful with sweet buttery aroma and the gorgeous golden yellow colur of the butter on every slice. The recepi yields two 9"inch loaves and stays good for 3-4 days in room temperature and longer when refrigerate. The loaf went into the girls breakfast box with generous slab of butter or fruit jam and goes really well toasted.


Ingredients

3 1/2 cups bread flour
2/3 cup warm milk
2 tbsp active yeast
5 tbsp butter
1/4 cup honey
2 eggs, room temperature
3/4 cup diced cold butter
1 tsp salt
1 tbsp bread flour, for dusting


Methods

In a large bowl, combine bread flour,yeast,honey,salt,milk,eggs and 5 tbsp butter. Knead until the dough soft and smooth for approximately 12-15 minutes.

Place the dough in a large greased bowl. Cover with damp clean kitchen towel and place in a warm place for the dough to rise for about 1 1/2 or 2 hours.

Punch down the dough and transfer to a clean working surface lightly dusted with flour

Using a rolling pin, roll the dough into a 1/2" inch diameter rectangular. Place the diced cold butter on the 1 side of the dough and overlap with the other half of the dough. Gently roll to a even sized rectangular.

Fold the dough to resemble an envelope ( bring the 2 ends of both sides of the dough to the middle and overlap them.  Roll again the dough into rectangular.

Shape the dough into log by rolling the sides that facing you. Make sure to tighthen the dough will rolling. Cut the log into two ( you'll have 2 lofs now) and make another cut lenghtwise on both logs. Take one log and start braiding by overlapping the cut pieces. Seal both ends of the dough and place into a greased loaf pan.

Repeat the process with the remaining log. Cover the loaf pan wid kitchen towel and place in a warm place to proof for 30 minutes.

Brush the dough with beaten egg yolk. Bake in 180'C or 350'F oven for about 30 minutes or till dark golden.

Remove frm oven, cool on the loaf pan for 5 minutes.

Transfer into a cooling rack and brush with butter while the bread still hot.

Cool completely before slicing.

Deep Fried Coconut Prawns

For the past few weeks i'm addicted to prawns and thank goodness right here in Malaysia our access to seafood are tremendous. I have been cooking dishes with prawns for almost every week and still not getting enough of it. Prawns are neither cheap here but for the sake of making prawn dishes, forking out a little is acceptable i guess 😉.

Instead of going for gravy prawns i opted for deep fried. Once in awhile deep fried food won't kill anyone i guess 😊. For the extra crispiness i added sweet Hawaian coconut flakes and trust me it does rendered for the amazing taste to the prawn. You may use regular grated coconut but, sweet Hawaian coconut took the dish to the next level. I served this gorgeoue looking prawns with 2 type of dipping sauces. Spicy soury mango chilly sauce and sweet chilly sauce works well for dipping. Squeeze lemon juice over the crispy prawns and savour the crunchiness popping in your mouth. With the slightest hint of sweetness,perfect crunchiness,juiciness of the prawns indeed, this one dish is what you need to dish out onto your dinner table to put a smile on everyone's face.


Ingredients

400g prawns, wash and deveined
1 cup bread crumb
3/4 cup Hawaian sweet coconut flakes
2 eggs
1 cup all purpose flour
1/2 tsp salt
1/2 tsp black pepper powder
Oil for deep frying

Methods

In a plate, combine bread crumbs and coconut flakes

In another plate add flour,salt and black pepper powder

In a bowl, beat eggs and keep aside

Coat the prawns in the flour mixture, dip into the beaten egg and coat the prawn again in flour mixture. Dip the prawn again in beaten egg.

Coat the prawn with bread crumbs mixture and pat slightly for the coating to stick on the prawn.

Repeat the process with remaining prawns.

Heat oil in a pan and deep fry the prawns in batches till golden.

Transfer to a serving plate lined with kitchen towel to drain excess oil.

Serve hot with your favourite dippings.

Notes

• Do not over cook the prawn to avoid them from turning into rubbery texture.

• Make sure to deep fry on medium heat to avoid the coconut flakes from getting burnt.

• Do not over crowd the frying pan. Add prawns in batches to maintain the oil temperature so that the prawns stays crispy.

Mangalorean Prawn Ghee Roast

There are so many recepis for seafood and poultry ghee roast. Each are different in their own ways of their regions and methods. One of those are the fiery looking Mangalorean prawn ghee roast. Thanks to the vibrant colur of Kashmiri chilly powder for the beautiful colur but trust me, the dish is not as spicy as it looks. The tantalizing aroma of ghee oozing out from the prawn is simply sinful. I used Desi ghee which lived up to the name of the dish. The aithentic taste of this dish lies on the speacial lip smacking ghee roast masala.  The marination helps to develop intense flavor and the praen are absolutely juicy. The right balance of spicyness and the flavour of Desi ghee works really well in this delicious Mangalorean prawn roast.

Ingredients

500g large sized prawns, shelled and deveined
3 tbsp yogurt
1/2 tsp chilly powder
1/2 tsp turmeric powder
1 tbsp lemon juice
2 sprigs curry leaves
4 -5 tbsp ghee

For The Masala

9 garlic pods
4 dry chilly
1 tbsp Kashmiri chilly powder
1 tsp mustard seeds + pinch of mustard seeds
1 tsp cumin seeds
1 1/2 tsp black peppercorns
1/2 tsp fenugreek seeds
1 tbsp coriander seeds
1 tsp tamarind paste

Methods

Start marinating the prawns with lemon juice,yogurt,chilly powder & turmeric powder. Mix well till the marination coat the prawns well. Set aside.

In a skillet over a medium flame, dry roast the mustard seeds,coriander seeds,fenugreek seeds,cumin seeds,black pepper corns and dry chilly for 2 minutes or till fragrant. Keep aside to cool.

In a blender, add all the dry roas ingredients together with tamarind paste. Blend into a smooth paste.

Heat 4 tbsp ghee in a frying pan and shallow fry the marinated prawn by batches till the prawns turns pinkish. Keep aside.

Add more ghee to the same frying  over a medium flame and add the pinch of mustard seeds. Once the mustard seeds splutters add the ground masala together with Kashmiri chilly powder. Roast till the ghee appears on the surface. Stir occasionally to make sure the masala not burnt.

Add curry leaves and fried prawns. Fry till the prawns are well coated with the masala for 5-7 minutes and the ghee started to oozing out. Remove from heat and serve on a serving plate.

Serve hot.


Notes

• Adjust the amount of ghee as your preference. As its a ghee prawn roast, i'm being generous here

S'mores Bar

S'mores are my youngest girl's favourite. Be it in any form...bars,cupcakes or squares you name it and she's totally into it. The combination of chocolate,marshmallows and graham crackers are simply divine and this sinful dessert has everything kids love. You may use mini marshmallows for this recepi since i didn't have the mini version i used  the large marshmallows. My little girl was so excited the moment she saw the s'mores bar and as a mother, i'm delighted to see the whole bar polished off.

Ingredients

1 cup butter,room temperature
1 1/3 cup flour
1 1/4 cup graham cracker crumbs
2 eggs, room temperature
2/3 cup brown sugar
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1/4 cup marshmallows
1/3 cup chocolate chips

Methods

Grease an 8"inch baking pan. Preheat oven at 350'F or 180'C.

In a large bowl, combine flour,baking powder,salt ans graham cracker crumbs.

In anothet bowl, beat sugar and butter till fluffy. Add eggs and beat for 1 minute. Add vanilla extract and beat for 10 seconds.

Add flour mixture into the wet ingredients and beat till well combine.

Pour the mixture into the baking pan and smooth the surface. Sprinkle with chocolate chips and marshmallows.

Bake for 20-25 minutes. Remove frm oven and let it cool completely.

Slice and serve.