PINNA COLADA

Good day from Mcburn's Kampong Kitchen to all of you and get new recipe for you to try it at home. "Enjoy cooking and live life" this no frill cooking and food recipes.

Pinna Colada

 

PINNA COLADA - JUS SUSU NENAS

Pinna Colada is Old and traditional drink of Islanders in the Pacific. Pinna Colada is concoction from natural fruit combination of coconut milk and pineapple.  Pinna colada is the healthiest fruit juice on earth. Yet, most of us overlook this gift of nature.  Pineapple with high content of Vitamin C with loads of fiber which is good for the digestive system and the natural source of anti-oxidant requires for removal of toxic element in our metabolic system.  So with coconut in its natural state is a good source of vitamin and essential fatty acid for the body. Unless, coconut is heated or cooked than its will change into some form of saturated fat that will be harmful to our health if taken in large quantity. However, this myth of high fat in coconut oil is totally unfounded. Nasi Lemak, a favorite breakfast snack for Malaysian is now made an issue, even national level kind of polemic. Nasi Lemak single out to be the major cause of obesity amongst school children or even to growing adult in this country. I would put as that, the level of naivety from the health minister and those health advisers around him. A totally unfounded allegation, which I would put it as an attempt to destroy the reputation of this very much love breakfast food for majority of Malaysian. Back to Pinna Colada, this natural fruit juice should be an alternative healthy food or drink for Malaysian. The abundant availability and considerably cheap price of pineapple and coconut, we should try to make this exotic drink our main daily intake of liquid for our body. This is an example of Good Cooking or Good drinking for today healthy lifestyle. Just how popular this drink amongst the people of the Pacific Island and the Caribbean, I have a video for you all, however they turn into a cocktail with alcohol added into it and this is defeating knowing alcohol in whatever quantity is bad to our body system and of course "haram" to the Muslim.ClickHere

Here is the recipe:

Ingredients / Bahan2 – To make 6 Glass of This Drink.
50 ml of Freshly Squeeze of Coconut Milk	50 ml Santan Segar
1 Pineapple (Medium to Large)	1 Biji Nenas (Saiz sederhana – Besar)
2 Tablespoon of Sugar	2 Sudu Besar Gula
500 ml of Water	500 ml Air

How To Make? / Cara Membuat nya
Clean/ cut off the pineapple skin, dice into small pieces.	Beresihkan dan buang kulit nenas, kemudian di cincang supaya senang dikisar.
Put it in a blender with sugar and water.	Masukan kedalam alat pengisar, bersama air dan gula.
Blend until smoothie kind of texture.	Kisar sehingga kombinasi Nampak halus.
Using a strainer, extract the blended juice.	Tapis untuk mengambil Jus nya.
Add in the coconut milk into the extracted juice combination and re-blend again. Until foam form on the top.	Masukan Jus dalam alat kisar tambah santan dan dikisar lagi sehingga berbuih.
Add in crush ice – Serve this cooling concoction or keep it in the fridge.	Tambah ais – dan bolehlah dihidangkan untuk sarapan pagi atau minuman bila waktu makan.

Nota & Tip  Kesihatan:

Minuman yang saya cadangkan ini bukan sesuatu yang susah untuk dibuat, terutama kepada ibu-bapa yang Ingin makanan dan minuman yang baik untuk kesihatan anak-anak.  Minuman kordial yang berlambak dipasaraya-pasaraya dan minuman tidak sihat yang dijual ditepi2 jalan sepatutnya dielakan. Selain dari kandungan gula yang tinggi dan pewarna serta, ubat penahan yang sudah jelas tidak baik dan membahayakan kesihatan menjadi punca utama segala penyakit baik dikalangan kanak2 dan orang dewasa. Saya selalu meyarankan, baik kepada ibu2 yang bekerja dan tidak bekerja supaya berusaha meluangkan masa seketika memikirkan makanan dan minuman yang harus diberikan kepada anggota keluarga. Kalau nak dinyatakan hari ini, hampir semua rumah2 di Malaysia ini dilengkapi dengan kemudahan serta alat2 yang canggih didapur mereka. Sayangnya, berapa ramai sahaja yang betul mengunakannya dan berapa banyak pula dapur sekadar hiasan dan pameran buat melengkapkan gaya hidup zaman ini. Ramai yang memilih untuk makan diluar, membeli lauk pauk bungkus dikedai2 makan yang tahap kebersihan dalam menyediakan dan membuat  makanan amatlah rendah.

Bread Pudding Kampong / Puding Roti Kampong

Kampong's Bread Pudding / Puding Roti Kampong

 

Ingredients/ Bahan2

• 1 Sandwich Bread Weigh 600gm / 1 Bungkus Roti Sandwich Berat 600gm
• 4 Eggs / 4 Biji Telur
• 100gm Fine Sugar / 100gm Gula Pasir Biasa
• 50gm Fine Brown Sugar /50gm Gula Perang Halus
• 150ml of Water / 150 ml Air
• 200ml Evaporated Milk / 200ml Susu Cair
• 50ml Condensed Milk / 50ml Susu Pekat Manis
• 50gm Salted Butter or Margarine / 50gm Mentega atau Margarine
• 1 Tsp Fine Table Salt / 1 Sudu Kecil Garam Halus
• 1/2 Tsp Vanilla / 1/2 Sudu KecilVanilla
• 2 Tsp Lemon Juice / 2 Sudu Kecil perahan  Jus Lemon
• 50gm Sultanas or Dried Grapes/ 50gm Sultanas atau Kismis

Preparation of Ingredients/Penyediaan Bahan2

• Dilute the condensed milk with 50ml of water - keep aside / Cairkan Susu Pekat Manis dengan 50ml Air.
• Squeeze the lemon juice / Sediakan perahan jus lemon
• Shredding the bread into roughly a 1" cube./ Rotis di cebis pada saiz kiub 1"
  

How to Make it? / Cara membuatnya.

•  In a mixing bowl, add in Egg and whisk until fluffy / Didalam mangkuk mengadun pukul telur sehingga kembang.
• Add in Fine Sugar, brown sugar, butter and whisk to a  fine mix / Masukan semua jenis gula dan mentega atau magarine dan di gaul rata.
• Add in the Evaporated Milk/Diluted Condensed Milk/salt/Vanilla/Lemon Juice and mix it well/ Setel
• View Blog
• ah itu masukan semua jenis susu.jus lemon,garam dan Vanilla dan di gaul sehingga rata.
• Gently add in all the shredded bread,sultanas and mix well - keep aside to rest for about 15 minutes./ Masukan cebisan roti sedikit demi sedikit dan digaul sempurna sehingga sebati,biarkan selama 15 minit supaya semua cebisan menyerap cecair sepenuhnya.
• In a well oil baking pan, pour in the mixed and level it evenly with a wooden spatula./ Masukan ke dalam talam pembakar yang telah disapu rata dengan minyak atau margarine dan ratakan dengan spatula kayu atau sudip kayu.
• Bake it in a pre-heated oven - middle tier- @ 170 degrees. for 40-45 minutes / Bakar didalam oven dikedudukan tengah pada paras kepanasan 180 Darjah selama 40-45 minit.

Notes/Nota:

1. The pudding mix will start to expand in a matter of minutes,no further addition of yeast in making bread pudding. The yeast in the bread  will re-activate upon adding all the liquid ingredients above,especially sugar will re-activate the yeast. /Tidak perlu menambah 'yeast' atau ragi kedalam adunan puding roti, kerana ragi yang sedia ada didalam roti akan active semula bila dicampur dengan bahan2 cair.
2. Baking at a constant temperature is important in baking a bread recipes, under low temperature with a longer duration will ensure thorough and even baking./ Membakar resipi puding roti pada tahap kepanasan yang sama dan rendah pada jangka waktu yang agak panjang amatlah penting untuk menentukan semua bahagian yang bakar masak rata.
3. Always endeavor,in limiting the usage of yeast,try to avoid completely using food stabilizer and preservative which is bad to our health and well being./ Elakan dari mengunakan 'ragi' yang berlebihan, juga tidak mengunakan "food stabilizer juga bahan penahan yang lain, ini punca terbesar penyakit.
4. Making bread pudding is in actual fact the best way to avoid wastage so with creating bread eating variation on our dining table at home. Bread must be refrigerated once open to prevent mildew and fungus after long exposure. Bread lifespan will extent and edible even after 2-3 days after expiration, provided it is kept in the refrigerator.  Membuat puding roti dirumah bukan perkara sukar, mudah dibuat bagi megelakan lebihan roti yang tidak dimakan. Se-eloknya roti disimpan didalam peti sejuk setelah membuka bungkusannya, ini bagi mempastikan tidak di hinggapi kulat. Menyimpan dalam peti sejuk memanjangkan usia guna pakai roti sehingga 2-hingga 3 hari kagi setelah tamat tempoh pengunaan.

Sweet Potato Doughnut (Kueh Keria)

Sweet Potato Doughnut (Kueh Keria)

Ingredient

• 1 Kg Sweet Potato
• 200 gm Sugar
• 200 gm Flour
• 100 ml water
• Vege Oil for frying
• 1 tsp Salt

Preparation of Ingredient

30 minutes

• Clean,peel the outer skin and cut the sweet potatoes into smaller size then boil until soft
• When cool, mash the potatoes to fine texture, add in flour,salt and 1 Tbsp of sugar.
• Mix it to form a soft dough
• Form it doughnut shape, you may form it from a pate shape later make an hole in the center or roll it and joint both end, either way is alright. Keep it aside.

How to cook?

30 minutes

• In a frying pan, fry the doughnut until brown
• Prepare a sugar coating, by boiling the remaining sugar with water until it form into fine crystal
• Mix and cover the fried doughnut with the crystal sugar coating.

Fruity Bread Apple

Fruity Bread Apple

Ingredient

• 1 kg Fine Flour
• 200 ml Full Cream Milk
• 3 Tbsp of Olive Oil
• 100 gm Mixed Dried Fruit
• 2 Tsp Salt
• 2 Eggs
• 1 pkt of Dry Yeast
• 100 ml lukewarm water
• 150 gm Brown Sugar
• 4 Tbsp of Apple Sauce (S&W)

Preparation of Ingredient

50 minutes

• In a mixing bowl add in 50 ml of Lukewarm water and soak in the yeast, add salt and 50gm. sugar. Mix well and put it aside for the yeast to work on for about 10 minutes

• The above mixed should be ready after 10 minutes. Add in Flour,eggs, balance of brown sugar, Olive oil,so with the Full Cream milk and the remaining lukewarm water. Mix the ingredients evenly until form into a soft dough
• Add in the dried fruit and gently knead the dough.Then separate it into to equal portion.
• Let the dough rest for about 40 minutes, cover with a wet towel. Now you switch on your oven to preheat at 190 degrees.

How to cook?

30 minutes

• Grease up your baking tin, and lay in the dough gently and bake it for 30 minutes.
• Make a groove on the top of the dough with a knife, fill it in with apple sauce.
• The bread is cooked if sign of gap between the tin and bread.
• Let the bread cool down before slicing.

Sweet Corn Pudding & Rose Syrup Sauce

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Sweet Corn Pudding & Rose Syrup Sauce

Ingredient

Pudding

• 100 gm of Custard Flour
• 100 gm of  Sweet Cream Corn
• 100 gm of  Refine Sugar
• 200 ml of Water
• 150 ml of  Milk Evaporated Creamer

Sauce

• 1/2 tsp of Rose Essence
• 200 ml of Sweetened Condensed Milk
• 1/2 tsp of red food coloring

Preparing the Ingredient (Pudding)

1. Into mixing bowl add in the custard flour, water, sugar and mix the combination until smooth and shining texture.
2. Add in the evaporated milk, cream corn and further mix it well

How to make it?

• In a cooking pot add in the pudding mixed, on the heat to medium level and stir the mix slowly and gently continuously to prevent cuddling.
• Cook until the mixed thicken and heavy
• Switch of the heat.
• Pour the pudding mix into any pudding mould
• Let it rest and cool down than you may put it the fridge to hasten coagulation.

Preparing the Sauce

• Heat the pot or a pan at the lowest level
• Add in Condensed Milk,Rose Essence, Food Coloring and stir thoroughly until pinkish in color with a smooth texture.
• Keep it aside for complete cooling.

You may use the sauce as a topping for your pudding.

Lavender Nutty Loaf

Lavender Nutty Loaf

 

As promise before, I will try to contribute healthy recipes for those who are interested in good and balance healthy diet.
Today I would like to guide you on one of my speciality home-made bread. A full delivery of wholesome sourdough bread. Just a basic nutty loaf, with all the finest ingredient which are readily available in our pantry or you may need to purchase some of it from the grocery close to your home. No frills and no funny stuffs such as preservative, additive, essence and those chemically food enhancer which are very bad to our health. So, today we will be baking a delicous nutty bread or we name it " Lavender Nutty Loaf".

Lavender Nutty Loaf

Ingredients:

• 5 Cups of high protein flour
• 1 cup of Chatiaka Flour or Semolina
• 1 Cup of non-flavored Oat flake
• 1/4 cup of powdered almond
• 1/4 cup of dried slice Hazel nut
• 3 tablespoon of brown sugar
• 2 teaspoon of fine salt
• 1 cup of low fat milk
• 1/2 teaspoon of yeast or baking powder
• 1 cup of lukewarm water
• 2 tablespoon of olive oil

• 1/4 cup of powdered almond

• 1/4 cup of dried slice Hazel nut

• 3 tablespoon of brown sugar

• 2 teaspoon of fine salt

• 1 cup of low fat milk

• 1/2 teaspoon of yeast or baking powder

• 1 cup of lukewarm water

• 2 tablespoon of olive oil

Preparing the ingredient

1.  Sprinkle the yeast into 1/2 cup of lukewarm water. Lets it rise for about 10 minutes.
2. Heat up the low fat milk in a sauce pan until lukewarm - don't over boil. Lets it cool down for a while. Than pour into dough bowl.
3.  In a dry saucepan, heat up the pan with lowest flame, pour the oat flake and consistently stir until brown, be careful not to burn the flake. Turn of the flame and lets it cool off.
4. When the yeast rise, pour it over the milk and stir slowly into an even mix.
5. Add the chiataka flour or semolina flour into the mixing bowl.
6. Add in 1 cup of the high protein flour.
7. Add in the brown sugar (brown sugar an unpolish white sugar, not gula merah
8. Add in the salt.
9. Add in the browned Oat-flake into the mix.
10. Add in the powdered almond.
11. Mix the ingredient thoroughly.
12. Add in the remaing flour.
13. Add in 1 table spoon of olive oil or you may use any vegetable oil.

•   Slowly and steadily knead the mix until its turn into a dough. 10 minutes of kneading will do.
•  Let it stay in the mixing bowl, cover with a clean wet towel and let it rest for about an hour.
• Time to attend to other chores around the house. You have an hour.Or you may just take a rest and relax.
• 1 hour - time up , turn and heat up your conventional baking oven, adjust your tray to the middle level of oven. Turn the knob to 190 degree centigrade.
• On a clean kneading board, divide the dough into 3 equal portions. (2 portion for pounder bread and 1 portion divide into 5 equal portions for bun)
• Knead the portion one by one for about 5 minutes - sprinkle some flour into the baking pan to prevent sticking. Place one portion each into a rectangular baking pan. The remaining portion of 5 buns place it on a flat baking pan. All the above dough must allow to rest for about 10 minutes, covering with clean wet towel.

Point to Note

 Before you put the baking pan into the oven, make a regular interval of incision on top of the dough. Glaze it with olive oil or any vege-oil, sprinkle the slice hazel nuts on top.

    This is important, by now your oven should be fully heated, take 1/2 cup of water and pour into the oven water pan - be extra careful. The water may sizzle up, why? the steam release out will be absorb readily by the dough, thus make your bread soft and nice.
    Baked for about 30 minutes.

That's it.

2 loaf of "Lavender Nutty" and 5 buns. You may eat it for breakfast with coffee or dip into cream soup or just for a snack during tea time or coffee break.

For me, it's dinner time for 2 adults and 3 growing kids, dipping it into a creamy mushroom soup or potato light cream pottagee.

Of course no rice tonight!!!

That's it.

2 loaf of "Lavender Nutty" and 5 buns. You may eat it for breakfast with coffee or dip into cream soup or just for a snack during tea time or coffee break.

For me, it's dinner time for 2 adults and 3 growing kids, dipping it into a creamy mushroom soup or potato light cream pottagee.

Of course no rice tonight!!!

Any issue just write in the comment and will try to assist.




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Apple Strudel D'Laven

 

 

 

Apple Strudel D'Laven

My kids have been pestering for me to make apple strudel, because last puasa month in October 2008, I did baked a few pieces of this mouth watering apple strudel for " buka puasa". In fact this delicious strudel you can hardly resist if you come across, but this are rather very rare and very difficult to get. Not even in the top bakery shop in town. Apple strudel is basically a German favorite dessert. This may be one the particular reason we can hardly have it in Malaysia. Only one or two 5 star hotel in Klang Valley which have this authentic gourmet strudel, I am not too sure about it. Unless you have a German family friend then you may be able to learn the secret and tip of making apple strudel.

I have been baking apple strudel for my own family many years ago, as part of our family week end activity. Especially, when we all start to get bored with what to do and eat on that Sunday. My love for gourmet food has also create that niche of taste to most member of our family. Lucky they have me, my passion for cooking and the liking to experiment on food of own creation and my 'air tangan' so with the buah tangan love by all, not only the family members but friends and relatives. Soon, my grandchildren will pester me to cook up something for them.
Actually, I am more than happy to cook any dishes which take into account the health benefit and not just those good tasting food because of the ingredients, such as full loads of fat, sugar and worst of are the food additives, preservative and fake enhancer.
You can rest assured, my recipes are void of this fake things, which are very bad for our health, cheating our palate and defy us from enjoying the real and original taste of a good food.
Okay, here we go for today, I am going to show how I make an authentic home cook gourmet strudel which I called " Apple Strudel D' Laven".

Ingredients:

• For Fillings
• 6 Red Fuji Apples
• 5 pcs of Cloves
• 1 Cup of Dried Raisin
• 1 Cup of dried chop lemon peel
• 1/2 cup of white dessicated coconut-not brown
• 1/2 cup of vegetable shortening
• 3 tablespoon of olive oil
• 1 cup of brown sugar.

Dough

• 8 cups of white flour
• 1/2 cup lukewarm water
• 1 tsp salt
• 1 tbs sugar
• 1/2 tsp Yeast
• 1/2 tsp baking powder
• 1/2 cup of vegetable shortening
• 1 cup of low fat milk

(For making 2 pieces of Apple Strudel Loaf - 1 pounder)

Making the dough;

1. You need to make the dough at much earlier time, if you want your strudel to be served early in morning or during morning tea or as dessert during lunch time. You need to prepare your dough in the night before about 10.00pm. However if you wish to have it on the family dining table during afternoon tea of after diner dessert you may choose to make the dough same day early in the morning. Because we need a slow rise dough which will ensure, soft yet crispy and nice tasting strudel
2. In a small bowl of lukewarm water sprinkle the yeast and add in the sugar.Mix it well and let it rise for about 10 minutes.
3. In a large mixing bowl, put in the flour and baking powder and the salt, again mix well all this ingredients. Rub in the vegetable shortening or you may also use margerine into the above mix.
4. Add in the yeast and low fat milk into the mixing bowl - 2) & 3) above. Slowly mix it evenly while kneading it for about 6 to 7 minutes. Don't over kneads. Then keep the dough to rise for about an hour, cover it with clean wet towel or you may keep it in the fridge on the middle shelve.
5. By now the dough should have double in size. Divide the dough into 3 equal parts. On a clean table sprinkle some flour amd slowly knead each dough for about 2 to 3 minutes.Roll each of the dough into the size of about 16" by 10". Laced a thin film of shortening on each of the roll out dough. Placed the dough on top of each other and make a three folding and tuck in the both end inside. See Figure 1. Rub the dough with vegetable shortening and again keep in the fridge or cover with wet towel and let it rise overnight.

Figure

Preparing the fillings;

1. Peel off all the apple skin,coring the middle part and chop it in a thin slices. Put it in a pot add in the cloves and heat it while let it simmer until the apple is soft for about 15 minutes.Drain out the water and keep refrigerated. Figure 2

Figure 2

Back to the dough;

1. Switch on your oven - heat to 180 -200 centigrade.
2. Early in the morning, take out the dough from your fridge and keep at room temperature for about 1/2 an hour. Then only you start to work on it.
3. Divide the dough in 2 equal portion. Take one of the portion, while the other keep it cover under a wet towel.
4. Flatten the dough with a rolling pin into a flat rectangular shape of 16" by 10".
5. Brush the flat dough with olive or any vege oil, all over the surface.
6. Spread evenly, with 1/2 cup of brown sugar thinly over the dough sheet. Figure 3
   
   
   Figure 3
7. Now you can spread lavishly the apple, keep aside half of it for the next piece.
8. So with the dried raisin,chop lemon peel and sparingly sprinkle the white dessicated coconut.
9. After every thing inplace, slowly roll the it - like making swiss roll. Sealing the both end by tucking it inside.
10. Place it on a well grease baking pan. In a regular interval make several slits on top of the rolled up strudel. Brush the top and the side with olive oil. Sprinkle lavishly on top of it with the dried white dessicated coconut. Figure 4
11. Place it in the pre-heated oven and time it for 20 - 25 minutes.

Figure 4

That its!!

Enjoy the best Apple Strudel D'Laven

(Do the same with the remaining dough)

DANISH CINNAMON ROLL

Today, I would like to guide you all to make a tantalising and delicious Danish Cinnamon Rolls. One of my family favorite danish pastry which occupy our table for morning breakfast or during the evening tea time. A simple to do method of the most popular pastry available in a gourmet patisserie or deli in most major town.

Ingredients:

The dough for the roll.

• 4 Cup of all purpose flour
• 1 Cup of pasteurize milk
• 3/4 Cup of Butter or Margarine (or you may use Olive or Canola for good diet)
• 1/2 Cup of Brown Refined Sugar
• 3 Large Eggs
• 1 pkt of dry yeast (11gm)
• 1 Cup of Water
• 1 Tsp of Salt
• 1 Tbs of granulated sugar
• 1/2 tsp of Cinnamon powder

Preparing the Ingredients

1.  In a bowl add into 1 cup of water, sprinkle the whole packet of yeast than add salt and the granulated sugar. Stir the combination thoroughly and keep for the yeast to rise up for about 10 minutes.
2. In saucepan heat up the milk and the butter or the margarine. Take it off the stove and lets it cool to normal room temperature.
3. In a large mixing bowl, add in the 4 cup of all purpose flour, cinnamon powder,brown sugar and mix it well. Later add in the eggs, yeast and the melted butter and milk.
4.  Mix all the ingredients until even, if it is too wet sprinkle bit by bit with a flour.
5. Gently you knead the dough to built up the gluten and to push out the air. Continue kneading for about 10 minutes. Don't over knead, to avoid a tough dough.
6. Knead it into a ball shape, rub the surface with olive or melted butter or margarine and keep moist under wet towel for about one hour. Until the dough double up in size.

Now, the list of ingredient for the filling.

The Filling

• 1/2 Cup of dried raisin
• 1/2 Cup of dried sliced hazel or dried dice cashew nut
• 1/2 Cup of dried coarse grind ed peanut
• 1/2 Cup of dried white dessicated coconut
• 1/2 Cup of refined Brown sugar

Spreading the filling evenly on the sheet dough.

How to bake it.?   

1. Switch on your oven to 180-200 degree centigrade. Place the rack into the middle stack.
2. After an hour, on a clean dry surface sprinkle some flour. Take out the proofed dough and continue to knead for another 5 minutes.
3. Later roll out the dough with a rolling pin to shape of a thin rectangular 16 x 10 inches sheet dough with 1/4 inch in thickness.
4. Brush the surface with olive oil or melted butter or magarine, leaving one of the shorter side unbrush.
5. Spread evenly the refined brown sugar so with the other filling of raisin,dice cashew, sliced hazel and ground peanut. As illustrated from the photo below;
6. Roll the filled sheet dough from the oil brush end, like the rolling of swiss rolls and seal the end.
7. Cut into 1/2 inch thickness, place it on an oiled baking pan. Lets it proof for another 15 minutes before you put it into the oven. Brush the surface with oil or melted butter. Sprinkle the surface with the dessicated coconut lavishly.
8. Spreading the filling evenly on the sheet dough.
9. Put it into the oven and baked it for about 25 to 30 minutes.
10. This is a turbo oven, place your cinnamon rolls in the mid level.
11. There you are! a mouth watering danish cinnamon rolls, an authentic home-made with no form of preservative, essence and taste enhancer