Week 9

Week 9

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    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

1. Peel off the mango skin. Mash it down until it turns into smooth puree, set aside.
2. Using a fork, mix the water and the unflavored gelatin and let it settle a few minutes
3. 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.
4. Add the gelatin and stir 30 seconds at medium heat. Next, mix with mango until well combined. Let it cool.
5. Beat the egg whites with the salt until stiff peak. Add the remaining sugar and beat until it gets firm.
6. Softly, mix the egg whites with the mango mixture.
7. 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

1. In a pan, melt butter and then add condensed milk over low heat
2. Add in milk/dark chocolate and stir well until they melt
3. 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

1. Preheat oven to 400 degrees F (200 degrees C.)
2. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
3. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
4. 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

1. Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
2. 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. 
3. 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. 
4. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. 
5. Stir often until the mixture cools to room temperature. 
6. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. 
7. 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

1. In a large bowl, mix the ingredients together until you the batter is well combined
2. 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

1. Use rolling pin to flatten the bread nicely
2. Place the sausage on the bread then roll it tightly. Seal with flour mixture to let the bread stick together
3. Pour in egg into a blender and blend them together with garlic
4. 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

1. Preheat oven to 200 degrees C. Grease 12 muffin cups or line with paper muffin liners.
2. 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.
3. 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

1.  Take out excess swiss roll that had been discarded and kept in freezer and let it softened
2. By using a mixer, mix the excess swiss roll with chocolate filling until well combined
3. Each chocolate ball should weigh the same. Scoop onto your hand and roll to form a ball
4. Melt semi sweet chocolate bar by double boil then coat the chocolate ball evenly
5. 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

1. Crack the marie biscuits coarsely and set aside
2.  Melt butter in a pan.Once melted, pour in condensed milk 
3. Add in milo and cocoa powder and mix until well combined
4. Add in marie biscuits that had been cracked and let everything coat with the milo mixture
5. 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

1. Make the filling first by heating the oil and sautee onion gently until fragrant. Add curry powder, chili, turmeric and fry gently. 
2. 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.
3. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. In a pot on low heat, add 4 Tbsp water and 100 g of caster sugar. Stir until sugar dissolves.
6. 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

1. Beat eggs then mix with salt and black pepper to taste
2. Cleaned chicken wings are coated with egg
3. Next, coat with flour evenly.
4. 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