Honey Joys

As i promised before i finally have a chance to write down this recipe, I'm pretty sure this sweet always been Australian favorite party snack, almost everywhere i went for the party i saw this. Not only kids like them but the adults too! including me :)

I's quite simple and very few ingredients, but always keep in mind that the mixture is very hot when you put them on the patty cases or ice cream cone like mine.

I'm apologize for blurry picture because i forgot to take this picture alone, so i just cropped them from one my food pictures collection.

So all you need is 90g Margarine (i used unsalted butter), 1/3 cup sugar, 1 tbsp honey, 4 cups cornflakes, patty cases ( i used ice cream cone).



Method: Preheat oven to 250 Degrees C. Melt margarine, sugar & Honey.
Add corn flakes & mix well . Spoon into paper patty cases or ice cream cone.
Bake in slow oven for 10 minutes. Allow to cool.
Makes 20 (approx)

Bubur Ayam Kuah Kuning // Chicken Porridge in Yellow Broth

Hay.. hay...
My favorite breakfast back when i liven in Indonesia, apart from fried rice is this Chicken porridge in Yellow broth, the Men usually sell them in the traditional vendor, by walking from one to the other place/ village.

There are few different version of Chicken porridge, mostly people make it without yellow broth, which is similar to the original version from Chinese cuisine. For me i will do whatever it takes to satisfied my food craving :) I will make my favorite food from scratch to get the perfect taste i desire.

In western country, this dish would be suitable for cold weather, just like soup. A bit complicated but worth to try.

Recipe taken from Rurie's blog with a little revised by Me.



Bubur Ayam Kuah Kuning // Chicken Porridge in Yellow Broth

Ingredients:
- 300 gr rice
- 3 ltr water
- 4 salam leaves
- 2 tsp salt
- 2 tbs vegetable oil

- 700 gr chicken
- kecap manis
- 2 stalks spring onion, finely sliced
- 2 stalks Asian celery, finely sliced
- Fried onion
- Cakwe (Chinese long Donut)
- Fried soybean (kedelai goreng)
- Krupuk/emping shrimp crackers/ bitter crackers)
- Sambal

Spice paste:
- 12 shallots
- 5 garlic
- 3 cm turmeric
- 2 tsp coriander, dry- roast
- 5 candlenuts, dry- roast
- 1/2 tsp peppercorns

For the yellow chicken broth:
- 1.5 ltr chicken broth
- 2 tsp salt
- Some pinch of ground nutmeg

Directions:
- Cook the rice, water and salam leaves until soft and turned into porridge. If rice hasn't turn into porridge, add more hot water and continue cooking and stirring.
- Boil chicken until soft, set aside the broth. When it's not so hot anymore, fried the chicken until golden brown and shred.
- Make the yellow chicken broth; heat vegetable oil, saute spice paste with nutmeg and salt until fragrant. Add chicken broth, mix well and continue cooking until boiling, season.
- Serve porridge with chicken broth, add kecap manis, shredded chicken, sliced spring onion, Asian celery, fried onion, fried soybean, cakwe, sambal and shrimp crackers.

Another Award

Yay.. this surprise award got my spirit back for blogging :) . I just forgotten to get it from my dearest friend Tata, she was sending me this award last October :O hehe...It's now nearly End of December!.
And she actually telling me to grab this award via FaceBook because i hardly open my blog for a long time to check it :P

I think i won't pass this award until i get back on track again with my blog, until I'm getting an idea who are still active blogging from my friend list.

Once again Ta, for this award, I'm so honoured, even thou I've been lazy to update my blog, but i said i will started to update my blog more often, especially next year, my 3y/o daughter Ellyn will stated her Kindergarten and i will make her Bento lunch/ snack Box for her (i will have a sneak peek on her blog as well, since she's so creative making cute bento).

Keep on blogging Everyone!!
and have a great day.

My Black Forest Birthday cake

In the past 2 years, i always made black forest for my birthday, not only because i mastered how to make them ;P .

I also think it's the easiest and shorter time to make.
There are many Black forest recipe on the internet, but i always use the same recipe since i fond it long time ago.

Apart from my latest birthday, I'm enjoying our new house, it's bigger and feel so homy.. because we used to the unit, which is smaller and only had a tiny concrete backyard. My daughter was so happy when she found out that we'll stay here now.

She couldn't wait to harvest our Apple, Plums and peach :) We just lucky to find this house,it has all the criteria i wanted!

Here some of my BF pictures.








Look at my daughter, she's busy tasting each one of the cake :)

Butterfly cupcakes

Whoa... seems like ages i neglected my blog already.
I will try.. try.. and try.. very hard to started again updating my blog from now on, i promised ;).
I should push my self to get into this habit again after my long break caused by FaceBooking too much!, hehe...

So, this time i will share my Butterfly recipe i made, for my 26th birthday last week. I actually made the Black Forest cake and honey joys (recipe follow soon) as well.

Happy Holiday Everyone!!




Butterfly cupcakes

* 1 quantity Basic cupcakes
* 1 cup raspberry jam ( i used strawberry Jam)
* 300ml thickened cream, whipped
* icing sugar mixture, to decorate

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe).
2. Using a sharp knife, cut a 2cm-deep x 3cm-wide piece from top of each cake. Cut tops in half. Spoon 2 teaspoons jam into each hole. Spoon cream over jam. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.





Basic Cupcakes

Ingredients:

* 200g unsalted butter, softened
* 1 teaspoon vanilla extract
* 1 cup caster sugar
* 3 eggs
* 2 1/2 cups self-raising flour, sifted
* 1/2 cup milk

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Goodie bags








fresh fruits



Finger Foods