Shahril Recipes

Saturday, 8 September 2018

Homeless but not Hopeless

September 08, 2018 Intermediate Pastry and Bakery No comments

Community Service Project : "Homeless Not Hopeless" So it is time for us to start our last project which is feeding the homeless people around Kota Kinabalu city. The fund that we have raise all these semester will be use to buy ingredients and we use our college kitchen to cook the meal ourself. We started at 3 pm where all of the member all gathered and started cooking....

Week 9

September 08, 2018 Intermediate Pastry and Bakery No comments

Week 9 . Today we combined week 9-12 as we are running out of time since there are only few days left before practical exam.We are required to sell at our own stall which we named as "Gerai Bossku". This will be the last effort to raise fund for the charity project. A lot of preparation we made to make this day a success. We look for our own canopy, gas burner and other equipment for the stall. The stall is located...

Week 8

September 08, 2018 Intermediate Pastry and Bakery No comments

Week 8 Hello everyone! Today we meet again in this section and the main topic is Cheese Cake, therefore the chef on duty decided to sell oreo cheese cake . Now, I'll be sharing few recipes that our class made to be sold today. They are: Cucur udang Chocolate ball Blueberry muffin Kek batik Sausage roll Red thai tea Cucur Udang: 300 gm plain flour 1/2 cup small shrimps, minced 2 stalks spring onions, finely chopped 1 tsp baking...

Week 7

September 08, 2018 Intermediate Pastry and Bakery No comments

Week 7 Hello guys, today topic is Danish Dough. Danish dough. Danish dough is a super buttery laminated pastry dough. As for the companion products that we make for selling today is: Chocolate Muffin Vanilla Muffin Coffee Muffin Banana fritters Swiss roll Bandung (beverage) Chocolate Muffin: 2 cups cake flour 1 cup white sugar 3/4 cup chocolate chips 1/2 cup unsweetened cocoa powder 1 teaspoon baking...

Week 6

September 08, 2018 Intermediate Pastry and Bakery No comments

Week 6 Today topic is laminated dough and the main recipe is Vol Au Vent.laminated dough which refers to the process of folding dough and butter to make pastry products. The dough is wrapped around butter, so that the butter is completely enclosed in dough. List of today recipe: Cucur bawang Nestum layer cheese cake Sausage roll Banana muffin Cendol (beverage) Cucur Bawang: 300 gm plain flour 1/2 cup small shrimps, minced 2 stalks...

Week 5

September 08, 2018 Intermediate Pastry and Bakery No comments

Week 5 Hello everyone, so for today the topic is Marzipan and laminated dough but as usually the COD of this week will add more recipe to sell. Marzipan is a confectionery type of desserts that is high in carbohydrate. Today's main products are Chocolate Muffin. Other products include: Today Recipe are: Curry puff Chiffon Cake Egg tart Chocolate swiss roll Chocolate Muffin: 2 cups all purpose flour 1 cup white sugar 3/4...

Week 4

September 08, 2018 Intermediate Pastry and Bakery No comments

Week 4 Mango mouse cake is the topic today but for me as the chef on duty for this week, I have added 5 more recipe that we will make and sell to raise fund. Basically, we just need to make 1 product but for the sake of raising fund for the homeless, we make 6 product including the topic product and we break our sweat to sell it. For me as the Chef on duty, I need to calculate the price and do all the managing that needed while in the class....

Homeless but not Hopeless

Community Service Project : "Homeless Not Hopeless"

So it is time for us to start our last project which is feeding the homeless people around Kota Kinabalu city. The fund that we have raise all these semester will be use to buy ingredients and we use our college kitchen to cook the meal ourself. We started at 3 pm where all of the member all gathered and started cooking. Chef Amirul and Chef Putra are accompanying us to cook for the meal. The menu is Ayam masak kicap with Sauteed Veggie and rice. we also make muffin to give to the homeless and also mineral waters. I am the one who have been listed to cook the ayam masak kicap. We packed the food in plastic and i the styrofoam container also known as "Tapau". We cook the meal for about 100 pax and divide it into 3 part in a large plastic. We have been brief by chef naim and we are divided into 3 groups which will go to three different location. The first group is lead by Chef Amirul where they are station at Kampung Air. The second group are lead by Chef Naim that went to Centre point. And finally the last group which are my group who is lead by Chef Putra and we are going to Segama. We distribute the meal to every homeless that we found around kota kinabalu city. We end our project at Pasar Besar KK where We enjoy "Pisang Hijau".

Tentative:

No	Activity	Time
1	Staff arrival	3:00 PM – 3:30 PM
2	Started cooking	3:30 PM – 7:00 PM
3	Chef naim briefing and Group breaking	7:00 PM – 8:00 PM
4	Start our journey to KK and Start operation	8:30 PM – 10:30 PM
5	Gather at pasar besar KK	10.30PM – 10:40PM
6	Chef naim final speech and photographing	10:40PM – 11:00PM
7	The event ends	11:00PM

Menu Recipe :

Ayam Masak Kicap

1 onion (rounded sliced)
2 garlic (sliced)
10 chillies (whichever spice you like)
2 pieces of chicken meat (simple cut)
1 cup Bunga Lawang
3 cloves
1 teaspoon of cinnamon
2 buah pelaga
Soy sauce
Salt to taste

Mix chicken with turmeric and then fry half cooked in a separate pan.
Add the oil (quite a bit). Like He put in 5 tablespoons of oil
Then fry the chillies, garlic, cloves, bunga lawang, cinnamon, and pelaga until they smell
Add in onion and mix with sauteed.
Then add the soy sauce (measure as you like).
Insert a little water in a quarter of a cup to increase the quantity of gravy.
If the soy sauce tastes melted, add the soy sauce.
Add salt to taste.
Lastly, add chicken that has been fried in half earlier.
Wait until you've tasted the whole chicken.
Pick up and serve

Sauteed Mix Veggies

Mix veggies
oil
salt and pepper
garlic
red onion
oyster sauce

Sautee red onion with garlic.
Then put in mix veggies
sautee for a while and add oyster sauce
add some seasoning
ready to serve.

Picture:

Staff picture

Chef Naim team

Chef Amirul team

Chef Putra Team

All staff Picture

This is the final project for us in cosmopoint college as we know that we will be doing our internship and everybody will be go to their own selected hotel to gather more experience. I hope in the future we can do more event like this because it is not just for the homeless but it is for us to. Thankyou for staying until the last entry. goodluck and best wishes :3

Week 9

Week 9

Today we combined week 9-12 as we are running out of time since there are only few days left before practical exam.We are required to sell at our own stall which we named as "Gerai Bossku". This will be the last effort to raise fund for the charity project. A lot of preparation we made to make this day a success.
We look for our own canopy, gas burner and other equipment for the stall. The stall is located in front of the college entrance so that many people will notice us. We also did some posters pasted on notice boards so that more students will come to our stall, including lecturers and staffs. The more, the merrier!

Here are the recipes for the available items in our stall:

Mango mousse
Chocolate fudge cake
Apple crumble pie
Vanilla ice cream
Cucur bawang
Sausage roll
Chocolate chip muffin
Chocolate ball
Kek batik
Curry puff
Kuih keria
Fried chicken
Fried noodle
Fried rice

Mango Mousse:

(Apple pie crust)

300 gram all purpose flour
30 gram sugar
1 tsp salt
120 gram butter
8-10 tbsp ice water

(Apple pie filling)

7-8 apple, peeled and grated
120 gram brown sugar
26 gram all purpose flour
2 tsp cinnamon powder
¼ tsp nutmeg powder
1 tbsp lemon juice

Crumble

155 gram all purpose flour
150 gram brown sugar
100 gram butter, melted and cooled

Peel off the mango skin. Mash it down until it turns into smooth puree, set aside.
Using a fork, mix the water and the unflavored gelatin and let it settle a few minutes
Beat the egg yolks with the lemon juice and sugar. Mix them constantly for about 4 minutes until it thickens and bubbles. It must not boil.
Add the gelatin and stir 30 seconds at medium heat. Next, mix with mango until well combined. Let it cool.
Beat the egg whites with the salt until stiff peak. Add the remaining sugar and beat until it gets firm.
Softly, mix the egg whites with the mango mixture.
Fill the pie crust and refrigerate about 4 hour

Chocolate Fudge Cake:

50 g unsalted butter; melted
1/2 can condensed milk
400g Milk / dark chocolate bar

In a pan, melt butter and then add condensed milk over low heat
Add in milk/dark chocolate and stir well until they melt
Line a baking tray with baking paper, scoop out the fudge onto the tray and refrigerate for at least 2 hours until firm. Cut into desired shape and sizes.

Apple Crumble Pie:

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C.)
Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Vanilla Ice Cream:

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks

Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat.
Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.
Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids.
Stir often until the mixture cools to room temperature.
Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming.
Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)

Cucur Bawang:

300 gm plain flour
1/2 cup small shrimps, minced
2 stalks spring onions, finely chopped
1 tsp baking powder/yeast
1 egg
2 cups water
salt and pepper to taste
oil for deep frying

In a large bowl, mix the ingredients together until you the batter is well combined
Heat oil in wok until hot and drop spoonfuls of the batter into the oil and fry until golden brown. Drain on paper towel to soak the excess oil and serve with chili sauce.

Sausage Roll:

bread
sausages
egg
garlic
flour + water
oil

Use rolling pin to flatten the bread nicely
Place the sausage on the bread then roll it tightly. Seal with flour mixture to let the bread stick together
Pour in egg into a blender and blend them together with garlic
Coat the sausage roll with the egg mixture then deep fry in the hot oil until golden crispy. Serve with chili sauce

Chocolate Chip Muffin:

2 cups cake flour
1 cup white sugar
3/4 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup chocolate chips

Preheat oven to 200 degrees C. Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Chocolate Ball:

Excess swiss roll
Chocolate filling
Semi sweet chocolate bar
Chocolate rice

Take out excess swiss roll that had been discarded and kept in freezer and let it softened
By using a mixer, mix the excess swiss roll with chocolate filling until well combined
Each chocolate ball should weigh the same. Scoop onto your hand and roll to form a ball
Melt semi sweet chocolate bar by double boil then coat the chocolate ball evenly
Sprinkle with some chocolate rice and let the chocolate set in chiller otherwise it will melt

Kek Batik:

1 packet Marie biscuits
1/2 Condensed milk
2 cups Milo
1 tbsp cocoa powder
250ml Butter

Crack the marie biscuits coarsely and set aside
Melt butter in a pan.Once melted, pour in condensed milk
Add in milo and cocoa powder and mix until well combined
Add in marie biscuits that had been cracked and let everything coat with the milo mixture
Pour into cake pan and refrigerate until firm.

Curry Puff:

Filling:

5 tablespoons oil
1 medium red onion (finely chopped)
2 teaspoons chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry:

1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt

Make the filling first by heating the oil and sautee onion gently until fragrant. Add curry powder, chili, turmeric and fry gently.
Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool. Pour in a little bit of water so that potato can tenderize.
To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. To make it easier, use curry puff maker. Deep fry in hot oil until golden.

Kuih Keria:

4 local sweet potato (orange)Peeled
½ cup all-purpose flour
100 g tapioca flour
100 g caster sugar
4 tsp water
½ tsp salt
Vegetable oil
All-purpose flour for dusting

Slice sweet potatoes into even cubes and steam for 20 minutes or until soft.Mash well using a potato masher or a fork.Season mashed sweet potatoes with ½ tsp salt and mix well.
In a large bowl, mix all-purpose flour and tapioca flour together. Add in mashed sweet potatoes and mix thoroughly until it becomes a dough-like consistency.On your working surface, dust some all-purpose flour. Knead the dough until well combined. The dough should not be sticking to your working surface.
With floured hands, divide the dough into 8 even balls. Flatten the ball and use your finger to poke a hole in the middle. The donut hole should be about thumb size.
In a deep pan or pot on high heat, heat up enough vegetable oil to deep-fry the donuts. Deep-fry the doughnuts for 5 minutes or until golden brown. Drain excess oil from the donuts on a paper towel-lined plate.
In a pot on low heat, add 4 Tbsp water and 100 g of caster sugar. Stir until sugar dissolves.
Dip the doughnuts in the glaze, ensuring all sides are covered. You can also drizzle the glaze over the donuts.

Fried Chicken:

chicken wings
all purpose flour
corn flour (optional)
salt and black pepper
egg; beaten

Beat eggs then mix with salt and black pepper to taste
Cleaned chicken wings are coated with egg
Next, coat with flour evenly.
Then, in a hot oil, deep fry the wings until golden crispy

Thanks for all the attention to my blog. this will be the last entry for me as we will be going to our internship. I hope that in the future I can add more entry that will be usefull to me and everyone that reading this. wish me luck :3

Week 8

Week 8

Hello everyone! Today we meet again in this section and the main topic is Cheese Cake, therefore the chef on duty decided to sell oreo cheese cake . Now, I'll be sharing few recipes that our class made to be sold today. They are:

Cucur udang
Chocolate ball
Blueberry muffin
Kek batik
Sausage roll
Red thai tea

Cucur Udang:

300 gm plain flour
1/2 cup small shrimps, minced
2 stalks spring onions, finely chopped
1 tsp baking powder/yeast
1 egg
2 cups water
salt and pepper to taste
oil for deep frying

In a large bowl, mix the ingredients together until you the batter is well combined
Heat oil in wok until hot and drop spoonfuls of the batter into the oil and fry until golden brown. Drain on paper towel to soak the excess oil and serve with chili sauce.

Yam Swiss Roll:

Part A

6 nos egg yolk
40 g sugar
1/4 tsp salt
50 ml corn oil
50 ml milk
110g flour
1/2 tsp baking powder

Part B

6 nos egg white
100g sugar
1/4 tsp cream of tartar

Part C

25g yam flavouring

Mix ingredients in part A until it forms to paste. Add in the ingredients in Part C as the flavouring, set aside.
By using a hand mixer, mix the egg until bubbly then add in sugar and cream of tartar. Whisk until stiff peak
Mix in 1 scoop of meringue into the cake batter then mix. Add the rest of the meringue into batter and mix until well combined
Bake at 175C for about 20 minutes until the cake surface is not moist and toothpick comes out clean
Roll the cake together with the baking paper and let it cool. Unroll the cake then spread topping cream on top and drizzle with yam filling
Roll the cake tightly then slice them nicely. Sprinkle with powdered sugar on top then serve.

Chocolate Ball:

Excess swiss roll
Chocolate filling
Semi sweet chocolate bar
Chocolate rice

Take out excess swiss roll that had been discarded and kept in freezer and let it softened
By using a mixer, mix the excess swiss roll with chocolate filling until well combined
Each chocolate ball should weigh the same. Scoop onto your hand and roll to form a ball
Melt semi sweet chocolate bar by double boil then coat the chocolate ball evenly
Sprinkle with some chocolate rice and let the chocolate set in chiller otherwise it will melt

Blueberry Muffin:

1 1/2 cups cake flour
3/4 cup white sugar1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 200 degrees C.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Oreo Cheee Cake:

Oreo cookies
1/4 butter; melted
8oz Cream cheese, softened
3/4 cups Sugar
1 tsp Vanilla extract
Topping cream

Crush the Oreo cookie in a plastic to make crumbs
The add butter with the cookie crumbs and mix well
Press onto bottom of cake pan then refrigerate for a while until ready to use
By using electric mixer, beat cream cheese with sugar and vanilla extract until well-combined. Gently stir in whipped cream and chopped cookies, then pour over the cookie crumbs made earlier
Chill in refrigerator for a while then serve cold.

Kek Batik:

1 packet Marie biscuits
1/2 Condensed milk
2 cups Milo
1 tbsp cocoa powder
250ml Butter

Crack the marie biscuits coarsely and set aside
Melt butter in a pan.Once melted, pour in condensed milk
Add in milo and cocoa powder and mix until well combined
Add in marie biscuits that had been cracked and let everything coat with the milo mixture
Pour into cake pan and refrigerate until firm.

Sausage Roll:

bread
sausages
egg
garlic
flour + water
oil

Use rolling pin to flatten the bread nicely
Place the sausage on the bread then roll it tightly. Seal with flour mixture to let the bread stick together
Pour in egg into a blender and blend them together with garlic
Coat the sausage roll with the egg mixture then deep fry in the hot oil until golden crispy. Serve with chili sauce

That's all for today. I hope all readers did get some benefits from this post. The recipes that I shared is a must to try and see whether you can surprise your loved ones. You will not regret it. Thank you and I'll see you again in the next post! :)

Week 7

Week 7

Hello guys, today topic is Danish Dough. Danish dough. Danish dough is a super buttery laminated pastry dough. As for the companion products that we make for selling today is:

Chocolate Muffin

Vanilla Muffin

Coffee Muffin

Banana fritters

Swiss roll

Bandung (beverage)

Chocolate Muffin:

2 cups cake flour
1 cup white sugar
3/4 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup chocolate chips

Preheat oven to 200 degrees C. Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Vanilla Muffin:

2 cups cake flour
1 cup white sugar
1 teaspoon baking soda
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup vegetable oil

Preheat oven to 200 degrees C. Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, and baking soda in a large bowl. Whisk egg, milk, vanilla, and vegetable oil in another bowl until smooth; Mix both of them and stir until batter is just blended. Fill prepared muffin cups 3/4 full.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Coffee Muffin:

250g plain flour
75g caster sugar
75g dark brown soft sugar
2 teaspoons baking powder
2 teaspoons instant coffee powder
1 teaspoon ground cinnamon (optional
1/4 teaspoon salt
1 egg
225ml milk
110ml vegetable oil
1 teaspoon vanilla extract

Preheat the oven to 190 C
In a large mixing bowl, combine the flour, sugars, baking powder, coffee powder, cinnamon and salt.
In another bowl, combine the egg, milk, oil and vanilla. Fold the wet mixture into the dry mixture until just moistened (do not over mix). Fill prepared muffin cups 3/4 full.
Bake for 22-24 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tin to wire racks.
Beat topping cream with 1tbsp of coffee powder then pipe onto the muffin

Banana Fritters:

2 cups of all purpose flour
water
eggs
salt
banana sliced vertically
oil for frying
Heat oil in saucepan

Mix flour with egg, salt and water until well combine
Coat banana slices in the batter then deep fry them until golden brown. Serve while hot.

Chocolate Swiss Roll:

Part A

6 nos egg yolk
40 g sugar
1/4 tsp salt
50 ml corn oil
50 ml milk
110g flour
1/2 tsp baking powder

Part B

6 nos egg white
100g sugar
1/4 tsp cream of tartar

Part C

25g cocoa powder
1/2 tsp vanilla essence

Mix ingredients in part A until it forms to paste. Add in the ingredients in Part C as the flavouring, set aside.
By using a hand mixer, mix the egg until bubbly then add in sugar and cream of tartar. Whisk until stiff peak
Mix in 1 scoop of meringue into the cake batter then mix. Add the rest of the meringue into batter and mix until well combined
Bake at 175C for about 20 minutes until the cake surface is not moist and toothpick comes out clean
Roll the cake together with the baking paper and let it cool. Unroll the cake then spread topping cream on top and drizzle with chocolate filling
Roll the cake tightly then slice them nicely. Sprinkle with powdered sugar on top then serve.

Bandung (syrup milk drink):

280ml evaporated milk
280ml cold boiled water
condensed milk
sunvalley grenadine (instant syrup)

Mix syrup with water and milk in a jug
Adjust the sweetness
Cool in refrigerator before serving with ice cubes

When the class comes to an ends, we feel satisfy with our work. Even though there are some problems but we manage to overcome it. It was a successful production by far.

Week 6

Week 6

Today topic is laminated dough and the main recipe is Vol Au Vent.laminated dough which refers to the process of folding dough and butter to make pastry products. The dough is wrapped around butter, so that the butter is completely enclosed in dough.

List of today recipe:

Cucur bawang

Nestum layer cheese cake

Sausage roll

Banana muffin

Cendol (beverage)

Cucur Bawang:

300 gm plain flour
1/2 cup small shrimps, minced
2 stalks spring onions, finely chopped
1 tsp baking powder/yeast
1 egg
2 cups water
salt and pepper to taste
oil for deep frying

In a large bowl, mix the ingredients together until you the batter is well combined
Heat oil in wok until hot and drop spoonfuls of the batter into the oil and fry until golden brown. Drain on paper towel to soak the excess oil and serve with chili sauce.

Nestum Layer Cake:

8 ounces cream cheese
500g cream crackers
500g condensed milk
2 cups of nestum cereal
1 cup fresh milk

Soak the cream crackers with fresh milk then arrange in a cake pan.
Using a hand mixer, beat together sweetened condensed milk and cheese until smooth and fluffy. Spread them on top of the cream crackers until it covers the crackers
Sprinkle Nestum cereal onto it then repeat the process again until you get three layers
Chill until firm for a few hours

Sausage Roll:

bread
sausages
egg
garlic
flour + water
oil

Use rolling pin to flatten the bread nicely
Place the sausage on the bread then roll it tightly. Seal with flour mixture to let the bread stick together
Pour in egg into a blender and blend them together with garlic
Coat the sausage roll with the egg mixture then deep fry in the hot oil until golden crispy. Serve with chili sauce

Banana Muffin:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Preheat oven to 175. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin cup.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Cendol:

800g coconut, grated (remove brown skin)
4 cup boiled cold water
1/2 tsp salt
instant cendol
(Syrup)
300g palm sugar cube
2 1/2 cups water
5 tsp sugar
2 pandan leaves

Mix palm sugar, water, sugar and pandan leaves, knotted in a pot and cook over low heat. Remove when the syrup thickens.
Mix cold water and grated coconut in an electric mixer (blender). Blend at high speed. Extract thick milk and strain. Add salt.
To serve - Put two big spoonfuls of cendol, crushed ice, syrup (to taste) and top with coconut milk.

As a conclusion, today we made some beverages as the addition to our every week sales. We put more effort to gain more for our project. Unfortunately, we did not get many customers as desired but we will improve our marketing skills for this project. Thank you! :)

Week 5

Hello everyone, so for today the topic is Marzipan and laminated dough but as usually the COD of this week will add more recipe to sell. Marzipan is a confectionery type of desserts that is high in carbohydrate. Today's main products are Chocolate Muffin. Other products include:

Today Recipe are:

Curry puff

Chiffon Cake

Egg tart

Chocolate swiss roll

Chocolate Muffin:

2 cups all purpose flour
1 cup white sugar
3/4 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup chocolate chips

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Curry Puff:

Filling:

5 tablespoons oil
1 medium red onion (finely chopped)
2 teaspoons chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry:

1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt

Make the filling first by heating the oil and sautee onion gently until fragrant. Add curry powder, chili, turmeric and fry gently.
Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool. Pour in a little bit of water so that potato can tenderize.
To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. To make it easier, use curry puff maker. Deep fry in hot oil until golden.

Chiffon Cake:

2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar

Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Egg Tart:

1 cup confectionery sugar
3 cups all purpose flour
1 cup butter
1 egg
1 tsp vanilla extract
2/3 cups white sugar
1 1/2 cups water
9 eggs
1 cup evaporated milk
1 tsp vanilla extract

In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Chocolate Swiss Roll:

Part A

6 nos egg yolk
40 g sugar
1/4 tsp salt
50 ml corn oil
50 ml milk
110g flour
1/2 tsp baking powder

Part B

6 nos egg white
100g sugar
1/4 tsp cream of tartar

Part C

25g cocoa powder
1/2 tsp vanilla essence

Mix ingredients in part A until it forms to paste. Add in the ingredients in Part C as the flavouring, set aside.
By using a hand mixer, mix the egg until bubbly then add in sugar and cream of tartar. Whisk until stiff peak
Mix in 1 scoop of meringue into the cake batter then mix. Add the rest of the meringue into batter and mix until well combined
Bake at 175C for about 20 minutes until the cake surface is not moist and toothpick comes out clean
Roll the cake together with the baking paper and let it cool. Unroll the cake then spread topping cream on top and drizzle with chocolate filling
Roll the cake tightly then slice them nicely. Sprinkle with powdered sugar on top then serve.

That's the end of our sales today and we hope we can gain more profit next week to increase our fund for the homeless. Thank you! :)

Week 4

Mango mouse cake is the topic today but for me as the chef on duty for this week, I have added 5 more recipe that we will make and sell to raise fund. Basically, we just need to make 1 product but for the sake of raising fund for the homeless, we make 6 product including the topic product and we break our sweat to sell it. For me as the Chef on duty, I need to calculate the price and do all the managing that needed while in the class. it has been such a busy week for me.

List of the product:

Bread butter pudding
Mayo tuna bun
Butter cake
Croissant
Chocolate chip cookies
Kuih ketayap

Recipes

Mango Mousse Pie:

1 Cookie crumbs pie crust
2 Mangoes
1/4 cup Water
1 tbsp unflavoured gelatin
5 Egg whites
5 Egg yolk
2 tbsp Lemon juice
1/2 cup Sugar
1/4 tsp Salt

Peel off the mango skin. Mash it down until it turns into smooth puree, set aside.
Using a fork, mix the water and the unflavored gelatin and let it settle a few minute.
Beat the egg yolks with the lemon juice and sugar. Mix them constantly for about 4 minutes until it thickens and bubbles. It must not boil.
Add the gelatin and stir 30 seconds at medium heat. Next, mix with mango until well combined. Let it cool.
Beat the egg whites with the salt until stiff peak. Add the remaining sugar and beat until it gets firm.
Softly, mix the egg whites with the mango mixture.
Fill the pie crust and refrigerate about 4 hour

Mexican Bun:

500g Bread Flour
80g Castor Sugar
9g Salt
20g Milk Powder(optional)
10g Dry Yeast
60g Butter
280ml Water + 1 large Egg
200g Butter
150g Powdered Sugar (Sieved)
3 Large Egg
200g Cake Flour
1 tbsp Instant Coffee
100g Pure butter

Mix all the dry ingredients until well combined. Gradually add in water and egg mixture and knead them thoroughly. Slowly add in butter and continue kneading till you get a shining and elastic dough.Cover dough with a cloth. Leave to double in size for about 40 minutes
Meanwhile, prepare topping by beating butter and sugar till pale in color. Gradually add in egg.
Fold in flour and add in coffee mixture. Mix them well and set aside.
Remove the dough and on a lightly floured surface, punch dough down to release the air.
Divide dough in 25 grams each. Roll it out in to a small circle and insert 1 tsp butter into each bun. Wrap it up. Leave the ready bun to proof for about 45 minutes or double in size.
Put the cream topping into a pipping bag and pump out the cream in circles around the bun.
Bake at 215 Celsius for 18 minutes.

Bread Butter Pudding:

25g Butter
8 Bread slices
50g Sultanas
2tsp Cinnamon powder
350ml Whole milk
50 ml Double cream
2 Eggs
25g Granulated sugar
Nutmeg to taste

Preheat oven to 180C. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles/cubes
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Mayo Tuna Bun:

2 tsp instant yeast
160-170 ml water
230 gm bread flour
60 gm sugar
1/4 tsp salt
1 small egg [20 gm]
25 ml water
100 gm bread flour
30 gm butter
1 can tuna flakes in oil - drain away all the oil and small chilli
1 big onion - chopped small pieces
3 tbsp mayonnaise

Mix yeast with water in mixing bowl, then add in flour. Knead to form a smooth dough. Cover and leave to proof for 1-1 1/2 hours or double in size
Add other ingredients and knead until well combined. Add in butter, continue to knead until dough is soft and elastic
Shape dough into a ball. Cover and leave to proof for 15 minutes.
Punch down and divide dough into 10 or 12 pieces. Shape dough into round balls. Flatten each ball, roll into oval shape. Place some filling in the center. Seal the edges and roll into an oval shape. Fold into half along the long side, then roll up
Invert dough and place on paper casing.
Before baking, brush with beaten egg and sprinkle some sesame seeds.
Bake in preheated oven at 200 degrees C for 6 minutes, then turn to bottom heat and continue baking for 9 minutes.

Butter Cake:

1 1/2 cups all purpose flour
2 tsp baking powder
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
3/4 cup milk

Preheat oven to 175 degrees C. Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Croissant:

1 1/4 tsp dry yeast
3 tbsp warm water
1 tsp white sugar
1 3/4 cups all purpose flour
2 tsp white sugar
1 1/2 tsp salt
2/3 cup warm milk
2 tbsp veg oil
2/3 cup unsalted butter
1 eggs
1 tbsp water

Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy.
Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Chocolate Chip Cookies:

1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all purpose flour
2 cups chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Kuih Ketayap:

Part A (Coconut Filling):
3 Oz Gula Melaka
3 Oz Brown Sugar
2 Tbsp Water
6 Oz Frozen Grated Coconut, Thawed
2-3 Pandan Leaves
1 Tbsp Corn Flour + 2 Tbsp Water

Part B (Crepe):
2/3 Cup Flour
1-2/3 Cup Coconut Milk
1 Tsp Oil
2 Tsp Sugar
Pinch of Salt
4 Tbsp Water
1 Large Egg, Beaten
Pandan Paste
Oil (For cooking crepe)

In a pot, heat gula melaka, brown sugar, water and pandan leaves over medium high heat. Once sugar has melted, stir in grated coconut. Let coconut cook for about 2-3 minutes, stirring constantly. Then, mix 1 tbsp of corn flour with 2 tbsp of water and stir that into the coconut mixture. Cook for another 5 minutes then remove coconut mixture from heat. Let it cool.
In a bowl, add flour, sugar, salt and make a well. Slowly pour in coconut milk, oil, egg and water into the “well” and whisk mixture until you get a smooth batter. Add green coloring according to your preference. Note that the color will turn slightly darker as the crepe cooks. Sieve mixture and set aside.
Lightly oil (with a brush perhaps) a 10” pan and pre-heat it over medium heat. Pour about 1/4 cup of batter onto pan and quickly swirl batter around pan to get a nice thin and even layer. Cook the crepe until edges are slightly brown. The center of the crepe should be cooked by then. Gently loosen the crepe from the pan, using a silicone spatula. Quickly and gently transfer or flip crepe onto a plate. Continue until you use up all batter.
To assemble the “kuih”, place about 2-3 tbsp of the coconut mixture on a piece of crepe. About 1”-1.5” away from the edges. Take the edge closest to you and cover over the coconut mixture. Tuck in the two sides, and continue rolling forward making as tight roll of a roll as possible but gently.

That is for today, we hope that we can generate more funds and help those who in need.

Shahril Recipes

Saturday, 8 September 2018

Homeless but not Hopeless

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