it was my birthday yesterday...this year, there was no grand celebration, and i refused the dinner invitation, had bread and butter instead...but for once, for as long as i can remember, i actually felt calm and fulfilled...
so what did i do?
8 am woken up by my dad
9 am at the office, busy
1.15 pm had bread for lunch
chilled and read till
6.15 pm was at starbucks in queensbay mall got some hugs
8.30 pm at home watching tv
yes, that was my birthday...
you see, the thing is, i wanted to bake my birthday cake, but there were NO eggs!!! and the calm and collected and fulfilled thing i was talking about, is this, i didnt get pissed even though i measured al the ingredients... :-)
well, i feel wiser already, besides i got the best hug ever :-) and i will be baking today...
maybe i will get some love for myself soon...
pay attention to the next para :
'Tomorrow onwards, I will punctuate and capitalise properly.'
I read this article about how a blog actually reveals the owner's character, and I shall reveal mine as is, with capitals and all.
So till then..
Wednesday, July 25, 2007
Monday, July 16, 2007
french style yoghurt cake
i came across this recipe as i was surfing. the cake has a beautiful texture due to the addition of yoghurt.i followed the recipe as is except that i used 1 and 1/2 tablespoonfuls of poppyseeds..the recipe also gives a recipe for a glaze, but personally, ( my mom too actually), the cake is lovely as it is, sweetness and all..i made them into 12 medium sized cupcakes instead of a round one.. :-)
the recipe could be found at: http://alpineberry.blogspot.com/2007/06/french-style-yogurt-cake.html
Ingredients:
A 3/4 cup plain yogurt
1 cup granulated sugar
1 tbsp finely grated lemon zest
3 large eggs
B 1 1/2 cups all purpose flour
2 tsp baking powder
1 1/2 tbsp poppy seeds
C 1/3 cup canola oil
Method:
Preheat the oven to 350F. Place liners in the cavity of the muffin tray.
1. Mix A
2. Fold in B
3. Add C
4. Fill in the liners. Bake for 30-45 minutes, until a tester comes out clean , and depending on your oven.
Friday, July 13, 2007
pear and custard tarts
blast from the past... (how cliche)
we used to move a lot when i was younger, as my dad was in the uniformed department and so where he was posted, that is where we would be...i hang out with my dad most of the time ,as i am extremely close to my dad still, even at the age of 30! when i was about six or seven years old, my dad used to take me to this coffee shop called 'YAT SUN' and i dare say that was my first exposure of greediness (how greedy can one be at that age? trust me, when you hang out with your dad, you will get anything and everything he can give you!) when it came to bakery related items, there was the butter cake, individually wrapped in plastic, some buns which i can't recall what they were and of course 'bake well tarts' and egg tarts..
how lovely they were...
my mother, a dental nurse at that time, (well that was her only occupation until she opted for early retirement) was a wonderful cook, and i must say, she had taught me and let me be useful in the kitchen, and until today, i just love being in the kitchen...i wrecked many of her precious pyrex bowls and what nots, played with flour pretending it was icing ( more on that later) and etc... she , would spoil me too...i would just point out which things i would like for her to bake ( i will feature all this later in the blog) and she would try her level best to make it as perfect as it is in the picture of the book..hehehehe....
at present...
so maybe that's why i love to bake..unlike my lucky baking peers in the west, the weather here is so hot and humid that when i want to make tart or any pastry, i have to do it ( well, most of the time) at night...
well the other day, i just thought the flaky , crusty and buttery pastry crust, and the creaminess of the custard..yumm...had some pears in hand so i was like, why don't i make some custard tarts!
another thing, fruits seems to oxidise even faster when its extremely hot! so forgive my tarnished pie tops, but trust me they were good!
Pastry
you could use store bought pastry, but i made these the same day ( just remember to rest the pastry before rolling ;-) )
this recipe is adapted from the Australian Women's Weekly site for the 'treacle tart' but i just used the base (http://aww.ninemsn.com.au/ARTICLE.aspx?id=104707)
Ingredients:
2 cups plain flour
125g cold butter, chopped
¼ cup icing sugar
pinch salt
1 egg yolk
2 tbs cold water
Method:
1. Put flour, salt and sugar in a bowl.
2. Rub in butter with fork or fingers or pastry cutter.
3. Lightly whisk egg yolk with the water.
4. Make a well in the bowl of the dry ingredients.
5. Add the yolk mixture, just enough for the dry to combine in a mass. DO NOT OVER KNEAD.
6.Place the mass in a plastic bag, seal and let it rest in the fridge for at least 45 minutes or until use.
7. After the hour has passed, roll the pastry into desired thickness and place into moulds or tart tins.
8.Blind bake for 15 minutes at 160 C.
9.Cool on wire rack and make custard.
10.Makes 24-36 tarts, depending on tin size
Custard Filling
Make your favourite custard filling. You could also use boxed pudding mix. Follow package intructions.
Poached Pears
3 Bartlett pears ( not skinned, diced coarsely)
1 cup water
1/2 cup sugar
1 tsp vanilla extract
2 tsp lemon juice
Method:
1. Add sugar and water to pan.
2. Boil until slightly reduced
3. Add pears, lemon juice and extract
4. Drain
Glaze:
Further reduce the pear syrup. Add 2 tbs apricot jam.
Assembly:
1. Pour custard into pie shells.
2. Top with fruit.
3. Glaze.
we used to move a lot when i was younger, as my dad was in the uniformed department and so where he was posted, that is where we would be...i hang out with my dad most of the time ,as i am extremely close to my dad still, even at the age of 30! when i was about six or seven years old, my dad used to take me to this coffee shop called 'YAT SUN' and i dare say that was my first exposure of greediness (how greedy can one be at that age? trust me, when you hang out with your dad, you will get anything and everything he can give you!) when it came to bakery related items, there was the butter cake, individually wrapped in plastic, some buns which i can't recall what they were and of course 'bake well tarts' and egg tarts..
how lovely they were...
my mother, a dental nurse at that time, (well that was her only occupation until she opted for early retirement) was a wonderful cook, and i must say, she had taught me and let me be useful in the kitchen, and until today, i just love being in the kitchen...i wrecked many of her precious pyrex bowls and what nots, played with flour pretending it was icing ( more on that later) and etc... she , would spoil me too...i would just point out which things i would like for her to bake ( i will feature all this later in the blog) and she would try her level best to make it as perfect as it is in the picture of the book..hehehehe....
at present...
so maybe that's why i love to bake..unlike my lucky baking peers in the west, the weather here is so hot and humid that when i want to make tart or any pastry, i have to do it ( well, most of the time) at night...
well the other day, i just thought the flaky , crusty and buttery pastry crust, and the creaminess of the custard..yumm...had some pears in hand so i was like, why don't i make some custard tarts!
another thing, fruits seems to oxidise even faster when its extremely hot! so forgive my tarnished pie tops, but trust me they were good!
Pastry
you could use store bought pastry, but i made these the same day ( just remember to rest the pastry before rolling ;-) )
this recipe is adapted from the Australian Women's Weekly site for the 'treacle tart' but i just used the base (http://aww.ninemsn.com.au/ARTICLE.aspx?id=104707)
Ingredients:
2 cups plain flour
125g cold butter, chopped
¼ cup icing sugar
pinch salt
1 egg yolk
2 tbs cold water
Method:
1. Put flour, salt and sugar in a bowl.
2. Rub in butter with fork or fingers or pastry cutter.
3. Lightly whisk egg yolk with the water.
4. Make a well in the bowl of the dry ingredients.
5. Add the yolk mixture, just enough for the dry to combine in a mass. DO NOT OVER KNEAD.
6.Place the mass in a plastic bag, seal and let it rest in the fridge for at least 45 minutes or until use.
7. After the hour has passed, roll the pastry into desired thickness and place into moulds or tart tins.
8.Blind bake for 15 minutes at 160 C.
9.Cool on wire rack and make custard.
10.Makes 24-36 tarts, depending on tin size
Custard Filling
Make your favourite custard filling. You could also use boxed pudding mix. Follow package intructions.
Poached Pears
3 Bartlett pears ( not skinned, diced coarsely)
1 cup water
1/2 cup sugar
1 tsp vanilla extract
2 tsp lemon juice
Method:
1. Add sugar and water to pan.
2. Boil until slightly reduced
3. Add pears, lemon juice and extract
4. Drain
Glaze:
Further reduce the pear syrup. Add 2 tbs apricot jam.
Assembly:
1. Pour custard into pie shells.
2. Top with fruit.
3. Glaze.
Thursday, July 12, 2007
my blog is actually starting life...
hello all...
a weird and long over due introduction of my WORKINGDAPUR blog series...
the working dapur consists of 2 blogs, one being the workingdapur:dapur berasap and the second theworkingdapurresources:fills of dapur berasap.
1. theworkingdapur:dapur berasap
will feature my adventures in the kitchen, with pictures and recipes of food and etc
2. theworkingdapurresources:fills of dapur berasap
will most probably contain, my recent purchases for the home, particularly the kitchen and books (food related), purchases of anything related to food, travels and pictures and etc...
thank you...come visit me frequently...
a weird and long over due introduction of my WORKINGDAPUR blog series...
the working dapur consists of 2 blogs, one being the workingdapur:dapur berasap and the second theworkingdapurresources:fills of dapur berasap.
1. theworkingdapur:dapur berasap
will feature my adventures in the kitchen, with pictures and recipes of food and etc
2. theworkingdapurresources:fills of dapur berasap
will most probably contain, my recent purchases for the home, particularly the kitchen and books (food related), purchases of anything related to food, travels and pictures and etc...
thank you...come visit me frequently...
paad thai with minced beef and snake beans...
but, as a 'self-proclaimed' foodie, i still observe and try to imagine, how certain foods would taste , substituting some ingredients with beef instead of pork and etc...
my journey and my new book WAGAMAMA:ways with noodles has inspired me to fry this noodle stir fry dish, which i plainly named PAAD THAI WITH MINCED BEEF SNAKE BEANS.
this is definitely not your typical paad thai, its MINUS the peanuts, MINUS the prawns , MINUS the BEAN SPROUTS and the EGGS...
PAAD THAI means fried, thai style and to me snake beans in those vegetables sides we get at thai restaurants and meals are most befitting, as it gives a nice color, texture and scent to the dish.
paad Thai with minced beef and snake beans...
i love bangkok, the people and their food...sad to say , i can't quite be too adventurous as i have some food restrictions ( due to my religion)and some crazy allergies (genetics, i'd say) but i just enjoy the city...
Ingredients:
some vegetable oil for frying
A
2 garlic cloves, chopped finely
1cm ginger, thinly sliced
2tbs chilli paste (sold in supermarkets)
a few splashes of nam pla ( fish sauce)
B
150g minced beef , or chicken or pork ( i used beef)
C
5 strings of snake beans
1/2 cube of beef stock (optional)
D
250g hor fun noodles (cut thickly, 1 inch slices across)
E
lime juice for taste
sugar for taste
salt for taste
Method:
1. Heat up vege oil, till smoky.
2. Add A, garlic first ,fry till fragrant, then add chilli paste, then nampla.
3. Add B, fry slightly.
4. Add C, fry but not till too wilted
5. Add D, fry for 1 minute.
6. Add E to one's preference and taste. Enjoy!
ORIGINAL PAAD THAI recipe (what the world seems to know PAAD THAI as, will be posted soon...)
my journey and my new book WAGAMAMA:ways with noodles has inspired me to fry this noodle stir fry dish, which i plainly named PAAD THAI WITH MINCED BEEF SNAKE BEANS.
this is definitely not your typical paad thai, its MINUS the peanuts, MINUS the prawns , MINUS the BEAN SPROUTS and the EGGS...
PAAD THAI means fried, thai style and to me snake beans in those vegetables sides we get at thai restaurants and meals are most befitting, as it gives a nice color, texture and scent to the dish.
paad Thai with minced beef and snake beans...
i love bangkok, the people and their food...sad to say , i can't quite be too adventurous as i have some food restrictions ( due to my religion)and some crazy allergies (genetics, i'd say) but i just enjoy the city...
Ingredients:
some vegetable oil for frying
A
2 garlic cloves, chopped finely
1cm ginger, thinly sliced
2tbs chilli paste (sold in supermarkets)
a few splashes of nam pla ( fish sauce)
B
150g minced beef , or chicken or pork ( i used beef)
C
5 strings of snake beans
1/2 cube of beef stock (optional)
D
250g hor fun noodles (cut thickly, 1 inch slices across)
E
lime juice for taste
sugar for taste
salt for taste
Method:
1. Heat up vege oil, till smoky.
2. Add A, garlic first ,fry till fragrant, then add chilli paste, then nampla.
3. Add B, fry slightly.
4. Add C, fry but not till too wilted
5. Add D, fry for 1 minute.
6. Add E to one's preference and taste. Enjoy!
ORIGINAL PAAD THAI recipe (what the world seems to know PAAD THAI as, will be posted soon...)
Wednesday, July 11, 2007
Tuesday, June 26, 2007
nikon s6
got a nikon s6 on the 20th of june, last week actually..liked it because of the color, its black and matte...looks like eand old-school NIKON camera, but digital..okay now its complete, well almost, will be posting things soon...
take care!
take care!
Thursday, May 24, 2007
apple rules...
aaahhh...
i love apple and apples...
after months of waiting, i finally got my mac book, a gorgeous black machine, which i call BLACKIE...for obvious reasons..now i am currently 'learning' again, using my mac which is so different from my first mac which i got about 15 years ago...my color classic...
i reckon, my next purchase would be a digital camera and i would be on my journey, starting next month...i hope...no! i gotta do this, i will reSTART my blogs simultaneously next month..
o ya im posting this same thing on all three blogs, and wil keep you posted ya!
i love apple and apples...
after months of waiting, i finally got my mac book, a gorgeous black machine, which i call BLACKIE...for obvious reasons..now i am currently 'learning' again, using my mac which is so different from my first mac which i got about 15 years ago...my color classic...
i reckon, my next purchase would be a digital camera and i would be on my journey, starting next month...i hope...no! i gotta do this, i will reSTART my blogs simultaneously next month..
o ya im posting this same thing on all three blogs, and wil keep you posted ya!
Wednesday, January 31, 2007
happy end of the first month of the new year 2007!
technically, my blog was supposed to be ready by january the 1st 2007, becuase:
1. I was to get a new laptop
2. I was supposed to buy a new camera so i could take pictures to post on my blog.
but, as all promises made by my parents, im still using my sister's laptop bought in year 2000, and my digicam is still used and stashed in the office...hmmph....
i did try taking pictures with my camera phone, but as you all know, the picture quality is really bad, so i ended not posting it on my blog, you just get demotivated by the lack of equipment.
i have baked numerous goodies since the year started. I had orders for 2 batches blondies, chocolate rum raisin slice (rum ommitted, of course) and coconut caramel slice. (these were baked on the 1st, after i came home from buying books with my dad and our best friend eli at borders...)
then i started formulating recipes for the cupcake round up at www.cupcakeblog.com and vanillaandgarlic.blogspot.com , which unhappily i could not post my recipes due to reasons 1 and 2 listed above,well, let's hope my efforts are not wasted and i could post them on my own blog instead.
then i went on a day trip to KL to IKEA to seek inspiration for my al fresco dining concept to be held the same saturday and boy did i go crazy, i got a few bowls and my herb chopper and my BARBAR trays for my brownies....yayyyyyy! and 6 books from kinokuniya...DOUBLE YAYY YAYY!!!!
then i made gingerbread with dark molases, muffins of all sorts, cupcakes, pineapple upside down cakes( yes, more than once!) and a finale bake out of 2 batches of flourless chocolate cake for our (my stinky sister's and myself, she helped out a lot and we had a tonne of fun, i did!) bbq/al fresco dinner party on the 27th of january 2007 at our garden ( beautiful breeze, bright moonlight and candles) to celebrate FRIENDS...it was the best bbq ever!
cheers to next month then!
1. I was to get a new laptop
2. I was supposed to buy a new camera so i could take pictures to post on my blog.
but, as all promises made by my parents, im still using my sister's laptop bought in year 2000, and my digicam is still used and stashed in the office...hmmph....
i did try taking pictures with my camera phone, but as you all know, the picture quality is really bad, so i ended not posting it on my blog, you just get demotivated by the lack of equipment.
i have baked numerous goodies since the year started. I had orders for 2 batches blondies, chocolate rum raisin slice (rum ommitted, of course) and coconut caramel slice. (these were baked on the 1st, after i came home from buying books with my dad and our best friend eli at borders...)
then i started formulating recipes for the cupcake round up at www.cupcakeblog.com and vanillaandgarlic.blogspot.com , which unhappily i could not post my recipes due to reasons 1 and 2 listed above,well, let's hope my efforts are not wasted and i could post them on my own blog instead.
then i went on a day trip to KL to IKEA to seek inspiration for my al fresco dining concept to be held the same saturday and boy did i go crazy, i got a few bowls and my herb chopper and my BARBAR trays for my brownies....yayyyyyy! and 6 books from kinokuniya...DOUBLE YAYY YAYY!!!!
then i made gingerbread with dark molases, muffins of all sorts, cupcakes, pineapple upside down cakes( yes, more than once!) and a finale bake out of 2 batches of flourless chocolate cake for our (my stinky sister's and myself, she helped out a lot and we had a tonne of fun, i did!) bbq/al fresco dinner party on the 27th of january 2007 at our garden ( beautiful breeze, bright moonlight and candles) to celebrate FRIENDS...it was the best bbq ever!
cheers to next month then!
Monday, December 11, 2006
traditional birthday cake ala Magnolia P2
Hello again...
I have found a site that features the recipe:
http://jas.familyfun.go.com/recipefinder/printrecipe?id=15256
have fun!
I have found a site that features the recipe:
http://jas.familyfun.go.com/recipefinder/printrecipe?id=15256
have fun!
traditional birthday cupcake ala Magnolia..
The first thing I did after getting the books was to try out the recipe...DUH!
My mother thinks :
1. SWEETNESS level - OK
2. TEXTURE- SOFT even after 3 day in an airtight container!
3. PRESENTATION- i didnt ice the cupcakes ( o ya...will tell you about my oven..)
You should try to get the recipe from the book on Pg.88. They are the reason I would like to open my F&B outlet, I have been trying to get the book since I read an article in GLAMOUR magazine which featured their recipe way before year 2000.
Today, I will make my version of Apple Custard Cupcake...Recipe will be out by the end of the week...
My mother thinks :
1. SWEETNESS level - OK
2. TEXTURE- SOFT even after 3 day in an airtight container!
3. PRESENTATION- i didnt ice the cupcakes ( o ya...will tell you about my oven..)
You should try to get the recipe from the book on Pg.88. They are the reason I would like to open my F&B outlet, I have been trying to get the book since I read an article in GLAMOUR magazine which featured their recipe way before year 2000.
Today, I will make my version of Apple Custard Cupcake...Recipe will be out by the end of the week...
Friday, December 08, 2006
my little spree at border's...
I got two Magnolia Bakery books yesterday and I have already posted them on my library list on this blog, but not on my library blog,will be going through them this afternoon. I found a rather interesting chocolate choux recipe, and that will definitely be coming out of my oven later today, as it will be a slow weekend, hustle and bustle will only be at home..
Yesterday I was hoping for slo-mo during some circumstances only, not the weekend! Well, I will be sure to be more specific for what I wish for next time!
love always, crystal princess
Yesterday I was hoping for slo-mo during some circumstances only, not the weekend! Well, I will be sure to be more specific for what I wish for next time!
love always, crystal princess
Thursday, December 07, 2006
turning over a new leaf...
hello again...
i have made my resolution...as of January 1st 2007, i will make sure that i will update my blog at LEAST once a week...
currently, i am in a situation whereby the excitement of the experience is so overwhelming that i do not want anything to interfere...i still do cook for my parents daily but the upkeep of the blog will be on hold...as like all my other 'experiences' before, everything is short lived...i dont know how long 'my muse' will be with me this time but one thing for certain, 'he' has definitely been and is still an inspiration...i cannot wait to 'see' him again...time seems to fly all the time...can't it be in slo-mo?
Future blog updates:
1. Recipes
2. Ingredients and grocery list(K.I.V)
3. My utensils and wish list
4.My library list / Reading list
So hope to see you soon...
Thank you for reading my blog
i have made my resolution...as of January 1st 2007, i will make sure that i will update my blog at LEAST once a week...
currently, i am in a situation whereby the excitement of the experience is so overwhelming that i do not want anything to interfere...i still do cook for my parents daily but the upkeep of the blog will be on hold...as like all my other 'experiences' before, everything is short lived...i dont know how long 'my muse' will be with me this time but one thing for certain, 'he' has definitely been and is still an inspiration...i cannot wait to 'see' him again...time seems to fly all the time...can't it be in slo-mo?
Future blog updates:
1. Recipes
2. Ingredients and grocery list(K.I.V)
3. My utensils and wish list
4.My library list / Reading list
So hope to see you soon...
Thank you for reading my blog
Tuesday, November 14, 2006
where am i...?
hello all...
where am i actually ? i don't know at the moment...
something has just happened and my kitchen is closed temporarily...will start posting at the end of the month...i reckon, i would definitely be more inspired by then...
xoxo
where am i actually ? i don't know at the moment...
something has just happened and my kitchen is closed temporarily...will start posting at the end of the month...i reckon, i would definitely be more inspired by then...
xoxo
Wednesday, November 08, 2006
What is DAPUR BERSASAP?
An introduction:
I am an avid cook. I consider cooking a form of skillful craft. I just LOVE it!
The whole idea of me getting a blog is to be able to share thoughts and recipes through the web, as done so by maybe millions of people already! I admit, I am slow...but I've got to start somehow!
In my blog, I will try and post useful links to other bloggers and maybe start my own recipe archive or something. Maybe add pictures, in the process of learning still though...
'DAPUR BERASAP'
In my language of Bahasa Melayu, 'DAPUR BERASAP' literally means 'Smoking Kitchen'. What the old village people would say to young girls who are still asleep way past 8am is ' Dapur dah berasap pun tidur lagi?!' meaning the kitchen is already smoking (someone has been cooking and preparing food) and you are still asleep?
So of course in my culture, girls are usually supposed to be kitchen friendly, and help prepare the meal with our mothers and elders, which unfortunately not the case in our household, as my sister and I are not allowed to 'disturb' our mom while she cooks, and we are oly allowed to help during prep, the tedious jobs of skinning shallots, derooting bean sprouts, deveining french beans, spinach ,and etc you get the picture....
So here goes, my blog starts...
I am an avid cook. I consider cooking a form of skillful craft. I just LOVE it!
The whole idea of me getting a blog is to be able to share thoughts and recipes through the web, as done so by maybe millions of people already! I admit, I am slow...but I've got to start somehow!
In my blog, I will try and post useful links to other bloggers and maybe start my own recipe archive or something. Maybe add pictures, in the process of learning still though...
'DAPUR BERASAP'
In my language of Bahasa Melayu, 'DAPUR BERASAP' literally means 'Smoking Kitchen'. What the old village people would say to young girls who are still asleep way past 8am is ' Dapur dah berasap pun tidur lagi?!' meaning the kitchen is already smoking (someone has been cooking and preparing food) and you are still asleep?
So of course in my culture, girls are usually supposed to be kitchen friendly, and help prepare the meal with our mothers and elders, which unfortunately not the case in our household, as my sister and I are not allowed to 'disturb' our mom while she cooks, and we are oly allowed to help during prep, the tedious jobs of skinning shallots, derooting bean sprouts, deveining french beans, spinach ,and etc you get the picture....
So here goes, my blog starts...
cupcakes, indulge!
This is my second attempt as a blogger...First time round was a disaster! I love cooking, especially making desserts...I would like for everyone to visit this wonderful site :http://www.cupcakeblog.com/ . The owner has made the most delicious looking cupcakes and has inspired me to try my own combinations!
Basically, if you're a serious cook or a lover of cupcakes, you will be truly inspired!
Cheers to http://www.cupcakeblog.com/ !
love always, crystalprincess....
Basically, if you're a serious cook or a lover of cupcakes, you will be truly inspired!
Cheers to http://www.cupcakeblog.com/ !
love always, crystalprincess....
Tuesday, November 07, 2006
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