Best ever fudgy coconut brownies recipe

Last week I brought this brownies to work and everyone loved it. It's a very simple recipe that you can make in minutes.  It's slightly crisp on the outside and they were dense but moist, and just fudgy enough to make you wanting more. They were sooo heavenly! Are you drooling yet? 

Ingredients :
Item A
100 g Vanhouten cocoa powder
250 g butter
500 g golden caster sugar

Item B
4 large eggs , beaten
110 g self-raising flour
90 g desiccated coconut


Baking Temperature : 160 C
Baking Time : 50 minutes


Method : 
1. Preheat oven to 160 C.
2. In a large saucepan, gently melt Item A. Stirring so the mixture doesn't catch. Set to cool.
3. Add Item B one at a time.
4. Use baking parchment to avoid crust browning too much.
5. Pour the batter into pan.
6. Bake for 50 minutes.

Orange and poppy seeds muffins recipe

Afternoon all! I've got you this recipe, special for my best new friend. She said she likes poppy seeds in my orange muffins. Here you are M, just for you!

So glad it's finally Friday! Drive safe and enjoy quality time with your love one! Have a great weekend ahead! 

Ingredients :

Item A

200 gms whole orange

3/4 cup granulated sugar

Item B

1 large egg

1/2 cup orange juice

100 gms butter, melted

Item C - Sifted

1 1/2 cups plain flour

1 tsp baking soda

1 tsp baking powder

Item D

1 1/2 tbsp poppy seeds

Baking Temperature : 200 C

Baking Time : 15-20 minutes

Method :

1. Preheat oven at 200 C.

2. Trim of the top and bottom of the orange. Cut the unpeeled orange in to small chunks.

3. Put Item A into a food processor blend until finely smooth.

4. Add the Item B and blend until well combined. Do not over blend!

5. In a large bowl, add mix orange batter with Item C, then sprinkle poppy seeds over and fold  until all ingredients are incorporated.

6. Spoon the batter into cupcakes liner, filling them about 3/4 full.

7. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out dry.

Tom Yum Recipe. 2 in 1

Sometimes we have to make a decision to let go of people or things in our lives. Some people can't let go and get worst. I've faced people like this many times in my life. I've tried to help and I ended up realizing that I just should avoiding them in the first place. Most people have a negative perspective of the way they deal with some situation. One good thing about me is I am good at reading people facial expressions. It is relatively easy to identify these facial expression. Not gonna tell you how and maybe Mr Google can help you on this. I use this "gift" wisely to communicate with people around me and it helps me a lot and make my job easier. So guy that just a brief description about me. Will tell you more on the next post.

Today recipe is special because a close friend of mine asked me how to make tom yum step by step. FYI this tom yum is so tasty. Won't get anything like this anywhere. And don't forget, please read Step 10 carefully!

The ingredients and method :

1. Boil 4 cups of water. Add in 2 lemongrass, 1 chopped onion, 2 peeps of garlics, 1 tsp chopped ginger, 8 bird's eye chilies, 1/2 cup chopped potato. Let it boil for 5 minutes.

2. Add Chinese cabbage, 1 chopped large tomato and 1 chopped tomato. Stir well and leave for  1 minute.

3. Add the 1/2 cup mackerel fish fillet, 8 prawns, 1 chopped squid (not in the picture). Let it boil for  3 minutes.

4. Add the 2 1/2 tbsp Tom yum paste, 1 1/2 tbsp Thai chili paste and 1/2 tbsp oyster sauce. Leave to boil for another 3 minutes. Stir well until fragrant and the soup has thicken.

5.  And lastly add the 6 kaffir lime leaves, 1 tbsp brown sugar and 1/2 tbsp salt.. Stir well.

6. Soup is ready.

7. In a soup bowl add the mee hoon and pour tom yum soup on it.

8. Cut the calamondin into half. Squiz  onto the soup.

9. And now your tom yum is ready to be eaten. 

10. As an addition you can add in button mushroom, fish cake, bean curd puff and etc. But it's not gonna taste like Thai tom yum anymore! This what you call Chinese tom yum style. Which serves in Chinese Yong Tau Foo Restaurant. Tom yum originated in Thailand, so it gotta be Thai!!  Tom yum should just without this process foods. I included them in the picture so you can decide whether to make Thai tom yum or Chinese tom yum style! 2 in 1 recipe indeed!

Chilli mussels recipe

This is my most exotic favourite seafood. It smells so good and taste better. This is such a brilliant dish. Quick and easy to prepare. Have been making this for years and never dissappointed. Serve with bread or plain white rice. 

I've written the simpliest method for you to follow. 

Ingredients :
I kg mussels

Item A
5 peeps of garlics
1 large lemongrass
3 kaffir lime leaves, chopped

Item B
10 bird's eye chilies
6tbsp blended chilies
2 tbsp chili sauce
2 tbsp sweet soy sauce
2 tbsp oyster sauce
1/3 cup of tamarind juice
1/2 tbsp of tomyam paste
2 cups water

Item C
A pinch of salt
Spring onion/pasrsley, chopped
6 kaffir lime leaves

Method : 
1. Heat up the cooking oil and add Item A. Stir until all ingredients caramelized.
2. Add Item B one by one. Leave to boil for 8 minutes. Stir well until fragrant and the sauce has thicken.
3. Add the muscles. At this point you will have to wait until the oil floats up.

4. And lastly sprinkle Item C and stir well.

5. Serve immediately.

Tomato Mayonnaise Bread recipe

If you follow my posts, you know that I am not a bread person. I wonder everyone else seems to love it :-I. I've been made to understand that bread is good for me than rice in term of sugar contain (FYI I take more rice than bread and I'm not proud of calories I've eaten) Yes noted but I can't still force myself to like it. But I like to eat bread with meats and vegetables on it :-D (made my day LOL). So I got this recipe while browsing on the net. My instinct told me to bake bread! Weird right? So I baked this and add in few ingredients and gosh it taste so good, it came out perfectly. I know it takes time to make the dough but its worth the compliment I got from my best friend!! This is my first bread recipe. Enjoy!

Ingredients :
Item A
230 gm high protein/bread flour
120 gm all-purpose flour
2 tbsp milk powder
60 gm sugar
1/2 tsp salt
60 gm butter

Item B 
11 gm yeast + 3 tbsp luke warm water - mix together and stir hard until you can see bubble comes out on the surface. If bubble didn't comes out, make another mix. Remember it is important to wake up "sleeping" yeast. No bubble means you won't get fluffy dough!
80 gm tomato puree
90 gm fresh tomato, take out excess water and blend

Item C
65 gm onion, diced
3 tsp parsley

Item D
Evaporated milk
Mayonnaise
Slice tomato
Slice onion
Spring onions, chopped


Baking Temperature : 180 C
Baking Time : 25-30 minutes


Method :
1.On the high speed of an electric mixer, sift together Item A.  Then add Item B.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Add Item C and blend until all ingredients are incorporated.
3. In a big bowl, cover dough and let rise with kitchen towel for 20 minutes.
4. Take dough out and knead with your hand until smooth and elastic and leave for another 15 minutes.
5. Take dough out again and knead with your hand to reduce gas contain in bread and leave for another 10 minutes.
6. Shape dough into your desire form and thickness. Dough need to rise before it's ready to bake. Let it rise again for 40 minutes.
7. Brush the puffy dough generously with evaporated milk, then sprinkle chopped spring onions, put slice tomato and onion on top of it. And lastly garnish buns with mayonnaise.
8. Bake for 25-30 minutes or until golden brown.

Sultanah muffins recipe

Tadaaaa! Another muffin recipe :-) I am a big muffin fans now! Prefer muffins than the cupcakes because it has less cream, sugar, butter and everything less in so many ways but taste so goodelicious! Like this muffin, another magic from Google. This recipe definitely a keeper. You want to know why? Try this recipe! ;-)

Ingredients :
3/4 cup light brown sugar
1 3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup sultanah raisins
1/2 cup granulated sugar
60 gm unsalted butter, softened
2 large eggs
170 gm plain yogurt
1/4 cup corn oil
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Baking Temperature : 180 C
Baking Time : 15-20 minutes

Method : 
1. Preheat oven to 180C.
2. In a small bowl, mix together 1/2 cup brown sugar, cinnamon, nutmeg and raisins and set aside.
3. In an electric mixer add in sugar and butter, beat vigorously to combine. Add eggs, yogurt, applesauce, and vanilla. Mix until well combined.
4. Add flour to bowl,  baking powder,baking soda and salt to batter and continue mixing until well combined. Set the batter aside.
5. Add the brown sugar raisin mixture on top of batter and lightly fold into batter using a spatula. Fold this 5 or 6 times only.
6. Spoon batter into muffin cups, filling each one about 3/4 full.
7. Bake for 15-20 minutes or until skewer comes out dry.

Orange chocolate chips muffins

This is my new favourite muffin! Not much cleaning to do because you will only need food processor/blender  to make the batter and only use simple ingredient that you can find in the kitchen. Its easy to make! It so simple that I didn't realized I took less than an hour for preparing and baking this muffins! Orange is not my favourite fruit, I usually try to avoid orange because I hate the peeling and cutting... hehehe. And I tell you orange and chocolate really goes well together! Taste so yummy the next day! Damn good, moist and loved the moment when chocolate melt in my mouth grrrr! I don't have enough of it and my work mates loved it!

Ingredients :
Item A
200 gms whole orange
3/4 cup granulated sugar

Item B
1 large egg
1/2 cup orange juice
100 gms butter, melted

Item C - Sifted
1 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder

Item D
1/2 cup chocolate chips


Baking Temperature: 200 C
Baking Time: 15-20 minutes


Method :
1. Preheat oven at 200 C.
2. Trim of the top and bottom of the orange. Cut the unpeeled orange in to small chunks.
3. Put Item A into a food processor blend until finely smooth.
4. Add the Item B and blend until well combined. Do not over blend!
5. In a large bowl, add mix orange batter with Item C, then sprinkle chocolate chips over and fold  until all ingredients are incorporated.
6. Spoon the batter into cupcakes liner, filling them about 3/4 full.
7. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out dry.

Magnolia Bakery's Red Velvet Cupcakes

I love red velvet because they’re usually not too sweet. They’re amazingly moist and oh so yummy. Brought them to work, they were a big hit. Excellent recipe!

If you noticed this is my second red velvet cupcakes recipe. The first one was from Magnolias' but I amended some ingredients. You can quite easily find the Magnolia Bakery Red Velvet Cake recipe online and in their cookbook. And this is my favourite from Magnolia.

Recipe adapted from Magnolia Bakery

Ingredients:
3 1/3 cups cake flour
3/4 cup unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tbsp  red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsps vanilla extract
1  1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda

Baking Temperature : 170 C
Baking Time : 20-25 minutes

Method :
1. Preheat oven at 170 C.
2. Cream the butter and sugar until very light and fluffy.
3. Add the egg one at a time, beating well after each addition.
4. In a separate bowl whisk red food color, cocoa powder and vanilla extract. Add in to the batter and beat well (do not over beat).
5. In small cup, stir buttermilk and salt together and add in to the batter in 2 parts alternating with the flour. Beat well until the ingredients are incorporated.
6. In a small bowl mix vinegar and baking soda together and add in the batter. Mix well.
7. Bake for 20-25 minutes.

Cream cheese frosting:
125 gm cream cheese
50 gm unsalted butter
110 gm ising sugar (I reduced sugar to 80 gm)
1 cup fresh cream or double cream, whipped until stiff

Method :
1. Beat cream cheese with butter in a mixture until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

Almond Cadbury Chocolate Cake Recipe

Let me tell you about my favorite chocolate cakes... the Almond Cadbury Chocolate Cake! It goes fast around my house :) I can eat them everyday without feeling guilty!! This is a heavenly moist and and fudgy chocolate cake but be warned it is very rich. Made them several times and this is the 5th one. Can't stop licking chocolate ganache.. heheh. 

Ingredients :

2 cups all-purpose flour

3/4 cup cocoa powder

2 tsp baking powder

1 tsp soda bicarbonate

1 cup mayonnaise

1 cup fine granulated sugar

1/2 cup sweetener or condenced milk

1/2 cup cup melted Cadbury milk chocolate

1 egg medium size

1 cup hot water

3/4 cup cooking oil

1/2 tsp butter oil

1/2 cup sliced almonds

1/2 cup Raisin/Peanut Covered in thick Cadbury Dairy Milk Chocolate for decoration

Baking Temperature : 170C

Baking Time : 40-45 minutes

Method :

1. Mix all the dry items in a bowl (flour, cocoa powder and soda bicarbonate)

2. On the low speed pf an electric mixer, add the mayonnaise, sugar, butter oil chocolate and milk. Beat for 2 minutes.

3. Add the dry mixture alternating with hot water and beat until well combined.

4. Add the cooking oil and sliced almond. Beat until all ingredients are incorporated.

5. Pour the batter into pan.

6. Bake for 40-45 minutes at 170C.

Chocolate ganache :

1 cup condenced milk

1 vanilla extract

1/2 cup corn oil

1/3 cup cocoa powder

A pinch of salt

Method :

1. Mix condenced milk, vanilla extract, corn oil and cocoa powder in a bowl. Beat until well combined.

2. Pour batter on a pan.

3. On gas stove, place pan on top of it and keep on low heat, keep stirring batter until well combined.

3. Add in vanilla extract and salt. Stir until thicken, then off the gas stove.

Mummy hot dogs recipe

Bah! Look at those pity eyes. Light off and raining outside. Mummies look scared. Pity mummies, momma hungry, momma have to eat you :D

Been longing to make mummy hot dogs. It's just that I am too busy with my cupcakes project. My best friend requested for this. So its kinda special. I made this hot dog before but I changed one of the ingredient and using different method to make dough fluffier. If I've got kids, I can make this every weekend. Kids gonna like this. Trust me this if worth to try. My best friend grab two right after I took the hot dogs out from the oven :D


Ingredients 
Dough :
250 gm high-protein/bread flour
45 gm caster sugar
1/2 tsp salt
25 gm butter
25 gm shortening
2 1/2 tsp milk powder
1 small egg
Mixed of 8 gm of yeast and105 ml lukewarm water. Stir hard until you can see bubble comes out on the surface.

Filling :
Hot dog (Sprinkle cinnamon stick powder & chicken curry powder on each hot dog)
Mayonnaise
Evaporated milk for decoration

Baking Temperature : 170 C
Baking Time : 15-20 minutes

Method :
1. Sift together all dry ingredients.  On the high speed of an electric mixer add all ingredients.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. In a big bowl and cover and let rise with kitchen towel for 20 minutes.
4. Take dough out again and knead with your hand until smooth and elastic and leave for another 15 minutes.
5. Take dough out again and knead with your hand to reduce gas contain in bread and leave for another 5 minutes.
6. Shape dough into mummy.
7. Brush the puffy dough generously with evaporated milk. And lastly garnish buns with mayonnaise.
8. Bake for 170 c for 15 minutes or until golden brown.

Chocolate pop cakes recipe

I first fell in love with pop cakes when my friend brought some homemade chocolate pop cakes. I haven’t seen anything like that. Too cute to eat . It was chocolicious!

I made first one for last year and this are the third one. Cake pops are relatively easy to make and very versatile! Kids and adults will love them!

Ingredients :
Pop cakes stand (Styrofoam)
Cake mix
Chocolate frosting (Refer to below recipe)
White chocolate ( I'm don't have enough white chocolate, so I used water and sugar mix for the green drizzle)
Chocolate
1 tbsp shortening
Chocolate frosting
Lollipop stick
Green edible food coloring

Method :
1. Prepare the melted chocolate. In the top of a double boiler, set over simmering water, heat the chocolate and the shortening, stirring until well combined.
2. Crumble entire cake (from cake mix). Add in 1 tbsp chocolate frosting.
3. Form mixture into balls.
4. Dip the lollipop stick (about 1 cm) in the melted chocolate. This will act as a glue.  Keeping your cakepop and stick attached.
5.  Place it into the centre of each cake ball.
6. Dip the popcake in the melted chocolate, swirling quickly to coat completely.
7. Use the reminder chocolate for the drizzle.
8. Place popcakes in the styrofoam to harden.
9. Leave in the refrigerator until ready to serve.


Chocolate frosting recipe

Recipe adapted from Tracey Larsen

Ingredients :

2 3/4 cups confectioners' sugar

6 tbsp unsweetened cocoa powder

6 tbsp butter

5 tbsp evaporated milk

1 tsp vanilla extract

Method :
1. Cream butter for 2 minutes.
2. Add the sugar. Beat alternately with evaporated milk.
3. Add the vanilla. Beat until fluffy.

Pink and white decorated cupcakes

Making fondant cupcakes reminds me of playing with playdough. Reminds me of my childhood. The difference is when I was a kid I could design any shape I wanted, no one will comment on the messy and unstructured work and no one will judge my creativity. Good or bad everything will look cute to my Mom and Dad!  But now it's a different thing. I have a problem making things presentable because frankly, I am not a creative person. I can still design any shape I want but I feel all the designs have to be neat and presentable and of course colors and sizes have to be matched as well.

Being creative is a big deal for me especially when you are in the cake business. It's like I was lost in the beginning and got stuck in the middle and ended up with nothing. I often get stuck and am in a rut when I am  thinking theoretically, aah..how lucky to be born creative... but I think it's also not too late for me to train myself to be creative and artistic, to realize those awesome ideas I have in my head.  I will take my time, and time will prove I don't have to be born creative to be creative!

For the cupcake flavors and butter cream recipe please click below links :
http://mamis-mamisrecipes.blogspot.com/search/label/Cupcakes
http://mamis-mamisrecipes.blogspot.com/2012/08/butter-cupcake.html

Ingredients : Fondant 
120 ml water, room temperature
2 tbsp gelatin
150 ml glucose
3 tbsp glycerin
4 tbsp vegetable shortening
2 kg icing sugar, sifted
Pink and white edible food coloring

Method :
1. Pour water on a big bowl, add the gelatin, stir well on a double-boiler till the gelatin dissolved.
2. Add the glucose, glycerin and vegetable shortening, stir until melted and incorporated. Leave to cool.
3. Add the icing bit by bit until icing is thickened.
4. Pour lukewarm gelatin mixture into the rest of the icing. Stir well until the stickiness is gone.
5. Add the food coloring.
6. Shape fondant into the shape or figures you desire.
7. Spread butter cream onto the cupcakes and stick fondant on top of it.