Of bugs, horses and farm animals...

It's a bug life

People say that life's a bug. Or literally, it's a bug life. I accidentally found this heart-warming place called "Uluhati" through the internet, while browsing around places of accomodation to attend a relative's wedding at Ulu Langat, Selangor last two weeks (the second week of Syawal).To tell you the truth, I have never been here before, or even have any expectations on this place. Safely to say, I was clueless all the time. Apparently, I was thinking of doing a lengthy entry on this place at another time. But being me, the ever forgetful one, it's better to have this entry once and for all.

It's a turkey world

You see, I fell in love in this place. Hard time. My kid was enjoying his time here, and even had the experience of running around this place. I wonder on how things would be different if I have found this place years ago, this is like a therapy for someone who have so many things to shoulder. I loved this place. Definitely do. It's like a magical place for city dwellers, away from the crowds. Away from the tramplings of city life. I do not know how to describe this, but if you are someone who loves nature and life away from the noises and traffic jams in towns, this is the place to be... I think it's better for me to let the pictures describe the "feel" for you.



Horse ridng



It's looking at me.... ;)

A kitten found in Uluhati

"Ayam belanda" -Turkeys are roaming free

I stayed in this long house

And to think that bungalows and condos are the "means" of life. Well, an orchard full of durian trees will definitely do for me ;) .Have a  happy day, indeed......

I will definitely come again

Notes:

1) Uluhati is a privately-owned farm, situated in Batu 18, Ulu Langat, Selangor.
2) It is secluded and suitable for people who like privacy....

Walnut Orange Baked Cheese Cake-The Recipe

This is a sure-favourite for cheese lovers

Walnut Orange Baked Cheese Cake

Who would ever say no to cheese, anyway?

As much as I would like to spend time surfing the internet and blogsphere, I could not forget the fact that I have a day job. Sometimes, I would try to forget the fact that I have tonnes of things to be done and dreaming of being able to update my blog almost every day. Or even dreaming of the idea that my kitchen is indeed my office, but to whom am I to lie anyway? Myself? Hmm.. it's so funny to think that I once dreaming of climbing the best position in my job, and yet now, I dream of setting up my office in my kitchen or vice-versa. I am blabbering now, as I don't know whether I have the time update this blog again. Probably this is my last entry for this month, or maybe there will be another entry.There are so many things I have wanted to share with the readers of this blog, but things are getting busy at my work place. I could not simply procrastinate things anymore, if not people are going to chase me, for there are many tasks to be completed. Well, any way- I would like to share the recipe of my favourite cheese cake. I have adapted it  from my old cook book. The original recipe used Ricotta cheese.

Here it goes;

Ingredients;

115g/ 4 oz/ 1 cup walnut pieces

150g/ 5 oz/ 2/3 cup butter, softened ( I used SCS unsalted butter)

150g/ 5 oz/ 2/3 cup caster sugar ( You could reduce the sugar by 2-3 tbsp)

5 eggs separated

finely grated rind of orange

150g/ 5 oz/ 2/3 cup of cream cheese ( I used the whole tub of SCS cream cheese) - You could use Philly's too

40 g / 1 1/2 oz/ 6 tbsp plain flour

To finish;

60 ml / 4 tbsp apricot jam

15ml/ 1 tbsp water

30ml/ 2tbsp orange juice

50g/ 2 oz plain chocolate, shaved or grated ( I used the Collata Chocolate - found in Malaysian bake stores -a brand of chocolates used by professional chocolatiers- not easily melt- great for shaving and grating)

How;

1) Preheat the oven to 120c for 7-8 minute. (I used electric conventional oven).Grease and line the base of a deep 23cm/ 9 inch round, loose-base cake tin. Roughly chop  the walnuts and toast them lightly.

2) Cream the butter and 115g/4 oz/ 1/2 cup of the sugar until light and fluffy.

3) Then, add in the egg yolks, orange rind, cream cheese, flour and walnuts . Mix well.

4) In another clean bowl, whisk the egg whites until stiff . (Note; your whisks must be clean from grease, water, oil or butter- if not your egg whites would not be stiff after whipping. You could always wash your whisks again after the creaming of butter process)

5) Gradually, whisk in the remaining sugar. Fold a quarter of the whisked whites into the ricotta mixture. Carefully fold in the rest. Turn the mixture into the prepared tin. Bake for about 30 minutes until risen and firm.

6) Leave to cool in the tin.

7) Transfer the cake to a serving plate. Heat the apricot jam  with the water in a small saucepan. Press through a sieve into a bowl; stir in the orange juice. Brush over the top and sides of the cake. Scatter the cake generously with the shaved/ grated chocolate.

8) Arrange some strawberries or cut oranges on top of the cake. Make sure you have drizzle the apricot jam on the cut strawberries and oranges.

9) Keep the cake in a closed container, and place in a refrigerater. Keep cold.

On a final note, Happy Sunday everyone....




Now, that's a cheesy temptation......

 

My Favourite Baked Cheese Cake



Walnut Orange Baked Cheese Cake



I loved baking this cheese cake. It's a baked cheese cake anyway. No refrigeration is required to do the base of the cheese cake. In a way, this cake will never fail me...And I am baking this for the third time, a request from my older sister. She's bringing this for her office's Eid potluck party. I have just finished baking this cake for her and the need to update this blog with the picture of the favourite cheese cake of mine, could not be resisted. I am so tired for the past one week, and could not think of typing the recipe of this cheese cake. I am just doing a quick entry at the moment, and will do another update of the recipe in a few days time. There are so many things to do, within a limited time. Therefore, let me leave you with the pictures of my favourite cheese cake and transfer you to a cheesy land....



 

Specially baked for my older sister...







This cake is surely a winner, and even the unbaked batter is finger-licking good.










Meanwhile, happy days ahead and may your days be filled with wonderful moments....

I topped this cake with fresh slices of Australian strawberries and cut  oranges, sprinkled with shaved chocolate.

Merdeka Raya 2012 - Eid




It's a Merdeka Raya - Malaysia's Independence Day

  

My son playing with the "bunga api"...



I think it's not too late to wish Happy Independence Day to all Malaysians. This year, we are very lucky to have Eid cum Independence Day. What a busy Eid for me this year, with work loads, entertaining relatives and cousins who thronged  my parents' house in Melaka and  my grandmother's house in Rembau, Negeri Sembilan. I guess, I truly enjoyed this year's Eid celebration as I got to spend time with my siblings and cousins. I took many pictures and really liked to capture the celebrative mood  in everyone's faces. And people always say, a picture tells a thousand word. It's definitely true. I am sharing the happiness for Eid among my family members and letting the pictures to speak for themselves...

 



Azeem and Grandpa

   


Grandfather's house- Villa Sentosa, Melaka

 
 


Raya Tent...

  
 


The Bridge near my Grandfather's House

  



And nothing beats the feel of celebrating Eid in my grandma's house in Rembau, Negeri Sembilan

  



Grandma's house- always been captivated by its beauty and simplicity

 

Loved this stair case



 





Motifs found near the staircase at my grandma's house



Coconut trees at my garndma's house...



Eid is definitely a time to reflect on memories of yesteryears and hoping for the best things to come.....

Cousins and second cousins

After all

 

Eid is about spending time



With our loved ones



And bonding with cousins and sisters

Eventually, it's a happy Eid for me too, and I hope it goes the same for all the Muslims around the world... Have a joyous celebration.

And life is beautiful, indeed....







Eid's Cakes - Walnut Orange Baked Cheese Cake and Hummingbird

Walnut Orange Baked Cheese Cake - With Apricot Glaze, Cut-out Orange Slices, Shaved Chocolate
and Maraschino Cherry




Hummingbird Cake -With Cream Cheese Frosting, Topped With Roasted Pecans, Sugar Flowers and Fresh Cherry



I will just do a quick entry in this blog. Ramadhan is going to end real soon, and here I am baking two cakes as requested by a friend. I have accepted the order two weeks ago, and even if I am short of time to do Eid's preparations, I have to keep to my promise. Ms A had requested a Hummingbird, and was unsure on what to order for the second one. Therefore, I have suggested a baked cheese cake, and she agreed . This was my second time baking this cheese cake, the first one was for another friend. I got the recipe from my 13 year- old baking book, which I bought when I was a student in the UK.

   My friend, Ms EL was asking for a cheese cake, and I had searched low and below for a reliable recipe in the net- and finally looking up to the pages of my trusted old book. The next thing I knew, I was baking this recipe. However, I could not share the recipe today as I ran out of time. I need to bake my cakes before officially packing up to head up to my hometown. Probably, I would share this cheese cake recipe after Eid, if time permits.



Life is even sweeter with cheese cakes around ;)

Meanwhile, I would like to wish readers and friends "Selamat Hari Raya Aidilfitri" and "Maaf  Zahir Batin". May you enjoy your time with loved ones during this festive season. Have a Happy Eid, indeed...

 

Salam Syawal- Maaf Zahir Batin
(Happy Eid-ul-Fitr)

Eid Biscuit 2012- Jumbled Oat Cornflakes Cookies




Jumbled Oat Cornflakes Cookies- cooled on the rack

 



Nothing beats home-made cookies

 





Eid is just around the corner- and I only started baking today ;(

   

    Phew, time does fly. Now, we are nearing the end of Ramadhan. It's already August. And I have only started baking Eid biscuits today.  Yes, today. It's one week before Eid and my preparations are actually zero. Too much on postponing things and I nearly didn't want to bake at all. Again, I lost the mood to bake. Probably because of the weather or I was just tired or plain lazy.. (oops). However, since I never fail in baking Eid biscuits each year, I am forcing myself today to bake and share this recipe in my blog. Just to get into the mood of celebrations.

 Back to this recipe, I have bookmarked it for two years. I could not even have the guts to bake these cookies, simply because I have postponing it again and again. Every year, I try to bake different types of Eid biscuits, just to be different as I get bored easily. This recipe comes from the "Cookies Year Round" book by Rosemary Black. As usual I have tweaked and adapted the recipe, as I found the original one tend to be sweet. So, here I am sharing this recipe. I hope that everyone will give it a try. Here goes;

What you need:

#Butter for the baking sheets

  Parchment paper for the baking sheets

Ingredients

1 3/4  to 2 cups of all- purpose/ plain flour
(sifted 2 times- you will have a better texture for the biscuit)
1 tbs of vegetable shortening (Crisco)

1 tsp baking soda

1/4 tsp salt

1 1/2 tsp baking powder

1 cup ( 2 sticks) unsalted butter ( I used SCS) - room temperature

1/2 cup caster/ granulated sugar

1 cup packed brown sugar ( I used soft brown sugar)

2 eggs

1 1/2 tsp vanilla essence

1 cup rolled oats ( not quick-cooking oatmeal, not the instant oatmeal)

2 1/2 cups corn flakes, coarsely crushed (I used Kellog's)

1 cup sweetened coconut flakes (Hawaiian coconut)

1 tsp of freshly squeezed lemon juice

1 tsp grated lemon
Glazed cherries-for decorations (cut into small pieces)

1)Preheat the oven to 120C for 7-8 mins ( I used electric conventional oven. If the temperature is too high, the cookies will get brown easily, the key idea is to be patient, while waiting for the cookies to be baked thoroughly). Lightly butter two baking sheets. Place parchment paper (baking paper) on the baking sheets.

2) Sift together the flour, baking soda, salt and baking powder.

3) Using an electric hand mixer, set on a medium speed, beat the butter and sugars evenly.

4) Add in the eggs, one by one. Add in vanilla essence.

5) Sift in the flour mixture and beat until combined.

6) Stir in the oats, coconut and corn flakes. Add in vegetable shortening. Then, add in lemon juice and freshly grated lemon.

7) Using a teaspoon, drop the dough onto the prepared baking sheets. Decorate with glazed cherries.

10) Bake 15-20 mins,  or until golden brown. (By this time, you could reduce the temperature to 100C.  I baked my cookies for about 30 minutes with the temperature of 100C- I only baked one baking sheet  at one time ).

11) Transfer the cookies to the cooling rack.

12) Store your cookies in an air-tight container.

Notes:

1) This recipe yields 5 dozen of cookies.You could always double the recipe, and easily  get  two containers of cookies.

2) You can fry the flour beforehead, in Malay we call this process  as "sangai", this means you  fry the flour in a wok (do not add anything), heated slowly (for about 7-8 minutes). Or you could  just dry the flour using the oven, with a temperature between 70-80C ( 7-8 minutes).

Traditionally old Malay  ladies would dry the flour (in a big "dulang" or aluminium tray )outside, in the direct sunlight-  this is to release the moisture from the flour. I have  discovered this method from old Malay  cook books and found it very useful. In fact, cookies would last longer  and smells better.

3) Always put a little bit of sugar before placing a cut-out parchment paper (doily)and arrange  your cookies accordingly. Place paper in each layer of cookies that you have arranged. The paper will  dry out the fats (oil) from the cookies. Eventually your cookies will stay fresh and crunchy at all times.
4) You can add in the flour up to 2 cups of just stick to 1 3/4 cups...
5) This is the updated version of the recipe posted on 9 September 2012.

 




Rolled Oats, Hawaiian Coconut, grated lemon and Corn flakes- all these will make a baker happy...

  




Now, these are what we call "heaven

  

On another note, who ever thought that oats and cornflakes could make  scrumptious and crunchy cookies.... Happy days ahead every one ;)

Welcoming Ramadhan Al-Mubarak



Ramadhan is the light for the wandering soul  ( Hotel Equatorial, Malacca)




And we see life in a natural phase  (Bagan Lalang,Sepang, Selangor)




As night withdraws its curtain ( Malacca)





We finally come back to our creator, and seek solace for all the difficulties in life...
 (Masjid Sultan, Arab Street, Singapore)

 

I am here again. I have not updated this blog for about two months. Again, work has been the main culprit for my disappearance, not to mention that I have troubles of transferring pictures from my memory card to the pc. Well, excuses once more. As a matter of fact, this year has not been utterly kind to me- I lost the mood to bake due to heavy work schedules, and I simply lack of time to do any baking. Then, suddenly Ramadhan (the fasting month for Muslims) is finally here. Phew, how time flies. I wish that I have more time to spare, how I wish.

  This year, I aim to bake more types of Eid cookies i.e biscuits and share their recipes here. I would like to make up for the lost time last year, when I have only managed to bake one type of biscuit. It was very dissappointing indeed. Well, hoping for the best Ramadhan this year, despite all the challenges and short-comings in life. On a final note, I would like to wish all Muslim readers and friends a Happy Ramadhan, may all your doa and prayers would be fulfilled.God Willing i.e. Insya Allah ....




 

I baked these raspberry cupcakes topped with cream cheese frosting and swirled with frozen raspberries

 (specially done for a dear friend who was craving last June)

  

May life treat you well and have a blessed month, indeed .........