Easy chocolate cake!

Of all the days I went through, only today that I had the time to explore the new Steam Grill Microwave Oven (Note: It's not a convection oven). It has so many functions that it took me the whole night to learn how to operate it *talk about exaggeration*

Just now, I decided to take a break from doing my assignment, run down the kitchen and meet the new Mr multi-function Microwave! We had some rough patches earlier last night but today he was being really really tolerable :)

And of course my first attempt would be chocolate cake! The good thing about baking a chocolate cake is that you can never go wrong with it! Trust me, if it's too dense you can just call it brownies and if it is too fluffy then you can just say you prefer your chocolate cake to be light or even it doesn't cook, you can still be proud of your very very moist and chocolatey chocolate cake :P

Enough with the endless exemption clauses I will now introduce to you my easy peasy chocolate cake recipe! It is soooo easy that you don't realise you're making yourself a cake! And you won't even feel guilty of sacrificing your assignment time to bake a cake! *Errr*

So, here's the recipe

Dry Ingredients:

1 1/2 c sugar

1 1/2 c flour

1 tsp soda

1 tsp baking powder

1 c cocoa powder

Wet ingredients:

1 1/2 c milk

1 c oil

3 eggs

1 tsp vanilla *optional

Sift the dry ingredients except the sugar. Combine with wet ingredient and fold until well-mixed.

So here's the part where Mr Microwave comes in handy. Usually, I have to bring a pot of water to a boil just for the purpose of steaming the cake, but with Mr Microwave around, I can just pop the batter in the microwave, press micro steam function and set the time which is, please hold yourself tightly, I'm afraid you will fell off the chair...it's 15 mins! Yup no kidding! Is this the easiest chocolate cake on earth or what, right?

This is the only amount of water you need. Water saving it is!

Btw, this recipe will result in two delicious chocolate cake! *Unless you're using 20x20 baking pan*

So this is Mr Microwave I was telling you guys about! *Oh, please ignore the obnoxious figure, thank you*

And now, it's back to assignment..zzzzzzzzz..

12 hours buffet @ Atrium Cafe, Sunway Pyramid

I bought two milkadeal vouchers few months ago and only last Sunday I had the time to redeem it.

I should say, it was worth the RM55! With all the variety of food from local cuisine to western dish and the most significant that you can't get anywhere else, multiple entries! Yup you can have breakfast, brunch, lunch, tea-time, dinner and supper with just RM55!

The chicken lasagna, crispy fried red mullet and potatoes are divine! This is by far, the best chicken lasagna I've ever tasted!

This is how I ate the smoked salmon. I usually pay for belas-belas ringgit for a regular smoked salmon sandwich which sometimes doesn't taste that good. But this time I can eat a whole lot of it and it tasted really delicious!

And this is the most delicious bread & butter pudding with vanilla sauce I have ever eaten!

Yup, they offer a lot kind of seafood as well

This is spinach pie something. I didn't take it tho. Too much greenies :P

And this would be my first time tasting oyster! @La Marche it would cost you RM9 a piece but here you can eat them as much as u want!

For dessert I had fruits (no picture) and ice cream!

And I finished the endless food consumption with a cup of tea. I know, I know, tea is bad for digestion but that is the main reason why I took it after dinner! You see, when it's bad for digestion, all the food I've eaten earlier will stay longer in my tummy :P

Last but not least, what fruit is this?

That's all! Enjoy your day people!!!

Ikang Singgang

Selamak hujung minggu lake *selamat berhujung minggu semue*

Jangan tak tau saya memang pandai cakap Terengganu sampai orang selalu ingat saya asal Terengganu (perlukah saya cakap macam tu?macam meminta dihumban ke dalam tong sahaja)

Okay, jadi disebabkan orang sentiasa ingat saya ni orang Ganung(Terengganu), saya nak kongsi se(satu) resepi yang memang femeh (famous) kat ganu nung (Terengganu sane)

Hahahaha tipu je!(erk macam la lawak sgt) Bukan sebab orang ingat saya orang Terengganu la..sebabnya ialah...

Kecur air liur tengok resepi ni kat try masak :( Resepi ni mak kawan saya, Asyrani yang ajar..pastu tips masak biar lama-lama tu pulak mak saya bagitau sebab kawan dia kat Terengganu dulu bagitau..Terima kasih semue! :DDD

Ikang Singgang

-Ikan kembung @ apa2 ikan

-2 biji lada merah (ikut tahap ketahanan kepedasan)

-satu inci lengkuas dititik

-seulas bawang putih dititik

-garam

-air

Cara-cara

1. Basuh ikan. Potong dua.

2. Masukkan lada merah+lengkuas+garam ke dalam air.

3. Tunggu mendidih

4. Masukkan ikan

5. Tunggu lada tenggelam

6. Tunggu lebih kurang 15 minit lagi

7. Angkat dan hidangkan.

Mudah kan? haaamboi banyak cantik muka hang! Hang tau dak nak tunggu ayak tu mendidih berapa lama???nak tunggu lada tu tenggelam lagi..

Dari segi bahan memang mudah tapi nak tunggu dia masak tu memang hu-mak-ai boleh siap cat rumah dulu! *dan dan tu la nak cat rumah*

Tapi saya jamin ikang singgang ganung ni sedak! Prinsip yang wajib harus kita pegang waktu buat ikan singgang ni ialah makin lama masak, makin sedap! Tapi jangan la masak sampai kering air nye ye ><"

P/s: rindu nak kerja kat Tutti Frutti Seri Bangi!*TF originalll*

Masterchef Malaysia

I think this would be the last post on my Masterchef Blogger experience cuz after this we should all put our eyes on CH104 Astro Ria for Masterchef Malaysia! Don't forget people! It's at 9pm and it starts on 22nd October!!!

We had the exact same type of challenge we had during Semi-finals which is mystery box challenge and skill test. But this time the Mystery Box Challenge was prolonged to 1 hour.

As you can see in my previous post, the Mystery Box contains two avocados while the skill test was chopping onions. We were given 10 minutes to chop. The judges in this test will evaluate the fineness of the chopped onions and also the quantity. I managed to only chop one T_T And at this particular test 6 participants was injured!I myself cut my thumb nail without realising it!Lol

And then we have three distinguished judges which are Mr KY Speaks (a renown Blogger), Mr Raqim Ahmad (Astro Brand Manager) and Chef Kerlley Bong (an experienced chef graduated from La Cordon Bleu, France).

Then I met bloggers from the semi-final round again

This is Kak Yati from Sawanila.com She made poached egg that we had learn previously. I think cooking skills are running through her blood and veins by genes because her little sister joined this competition too!

Then I met Kak Mimi. But we just bumped into each other twice. First is on my way back from the toilet (she was on her way to the toilet of course). Second is when I finished praying and she just entered the Surau.Haha!

I also met the famous Falihin. He made sushi out of the mystery box challenge! What an idea huh?But he still owes my mum his pan-grilled chicken recipe though *tibe-tibe*. We are the youngest participants here *although I don't look as young as him but believe me, we are at the same age or I think I'm younger than him by few months :P*

And then I met James. He doesn't look as energetic as he was during the semi-finals. He said he had come back from work at 4 am before he went to the event! *And he has to cook afterwards!* Nevertheless I'm still looking up on him for being so passionate! Way to go James!

And then I met again the very kind and helpful Chef Ryan from the Cooking House. He is the one teaching me how to pipe the avocado custard inside the Roti Puri. At home, I use to just sandwiched the Roti Puri with the custard in between because I've tried piping in custard once at home but the Roti Puri deflated and I can't seem to pipe in the custard. Apparently it takes expert chefs to teach me how to do it. At the very last moment, there's this lady in a red shirt *I can't find her picture* telling chef ryan "Don't poke from the sides!!poke from the bottom!!" Then chef Ryan repeated the same to me and Chef Kerlley was also very kind helping me out with the "piping work". She said "put the piping bag deeper and then you start piping". That would be a very useful tips for me (and all of you). Millions thanks to all the chefs who had willingly assisted me especially Chef Ryan whom I guess inspires a lot of other participants too. I learn so much that day :)

Now, now, I'm really looking forward for Masterchef Malaysia to begin! For a start, I'm eying for Masterchef Lynn because I met her during the finals the other day!

Mini Roti Puri filled with Avocado Custard on top of Creme Patissiere and top with Chocolate Ganache

And that would be my dish for the Mystery Box Challenge. And the mystery ingredient is two Avocados. I cannot describe the avocados whether it is ripe or juicy or fresh because I DON'T KNOW ANYTHING ABOUT AVOCADOS except for the fact that I dislike the taste of it because it happens to taste soo greeny and leafy..eyew! In fact, I believe all the participants was clueless. Imagine if u were to be given two avocados, what would you do?

Nevertheless, we still got no choice, with a very limited range of ingredients and utensils, all 10 participants created 10 very beautiful dishes. Sorry, all 9 participants created 9 salivating dishes. Mine was too "artistic" I would say :P

So today I'm going to write about how I made it. And with the comfort of your own kitchen and your own creativity I believe you can do better than me!

1. Cut the avocados into half and pull out the seed.

2. Spoon out the avocados and put into blender it with milk and sugar. Blend well until it forms a

paste (you don't want it to be too runny or else you will have a hard time to pipe it later)

For roti puri, put flour in a bowl and make a hole in the centre. Put in a lil at a time while your hands are mixing the ingredients until the dough doesn't stick to the bowl. Put in a tablespoon of oil. At this stage you will see that the dough is very dry and you will be so tempted to add in more water. But DON'T! Trust me, you want the dough to be very dry or else it won't rise. *Maybe the moisture will make the dough heavier I guess* Then leave the dough for as long as u can

I was introduced to creme patissiere by the cook book my aunt gave me, "Larousse Dessert". I will blog about it in detail later..

So for the creme patissiere, heat about a cup of milk * don't let it boil* then I cracked three eggs and separated the yolks and whites. Take the yolks and put in some sugar and whisk. Put in flour about 1-2 tbs and whisk until it turned paler. Put about 2 tbs of the milk from the pan into the yolks and quickly whisk. Put another 3/4 of the milk and whisk vigorously. Then put the mixture into the leftover milk into the pan while still whisking vigorously. Don't let it curdle. Supposedly it will be thick but I wouldn't dare waiting because I'm afraid it will curdle so I settled with a custard sauce instead..hehehe..To avoid the surface from forming an annoying skin, put some sugar on top or cover with plastic.

Last step is to cook roti puri. For this, you have to use minimum one small bottle of oil and a deep pan *supposedly* for roti puri, the deeper, the better. Than ur suppose to roll the dough using rolling pin but I used my hands and pressed it as evenly as possible. You don't want a very thin dough or else it won't rise and it will turn into biscuit and you don't want it to be too thick or else the inside will not cook. So to know the right size is to practise and practise and practise until u know how thick the dough takes to rise. Same goes to the oil. If it is too hot, it won't rise and if it is not hot enough it won't rise. So, what should we do? Again, practise. *The same with popia skin*