*DURIAN CAKE (KUE DUREN)

I make these delicious dessert (Durian Cake) last week.
I eat most of the cake since my babe doesn't like Durian :)


I found one good recipe Here.
I follow some of the recipe plus i added some other ingredients.
I use 2 stick unsalted butter instead of 1 stick unsalted butter, Turns out the taste is very rich.


I bake my durian cake in my bundt pan instead in cake tin and i use frozen durian.
Here's before and after oven pictures:

Ingredients:
- 16 Oz (454 gr) Frozen Durian
- 2 Stick Unsalted Butter, Softened
- 230 gr White Sugar
- 250 gr All-Purpose Flour, Sifted
- 1/2 Tsp Vanilla Essence
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 25 ml Coconut Milk
- 4 Eggs

Directions:
1. Beat butter and sugar until pale and fluffy.
2. Add eggs one by one, Beat well each addition.
3. Combine and sift flour, baking powder and salt. Dump flour mixture into wet mixture. Mix thoroughly.
4. Add vanilla, coconut milk and stir well. (The batter is supposed to drop and not stuck in a lump). Bake 350 F for 45-50 min.

*Durian is the fruit of trees of the genus Durio belonging to the Malvacea. Widely known and revered in Southeast Asia as the "King of Fruits".

The fruit is distinctive for its large size, unique odor and formidable thorn-covered husk.

The name durian comes from the Malay word duri (thorn) together with the suffix-an (for building a noun in Malay), meaning "Thorny Fruit".


*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen and Here

*HOW TO BAKE THE PERFECT BUNDT CAKE

This helpful tips came from Nordic Ware baking pans.
I bought their bundt cake pan at Costco.


You do not have to be a culinary expert to bake a perfect bundt cake in any Nordic-Ware shaped pans.
You just need the proper tools and the inside know-how!
Say goodbye to cake sticking to the sides of the pan.
And hello to the many "oohs" and "ahhs" you'll get when presenting your work of art to guest or to the kids.


Here's some helpful hints for fail-safe results:
1. Prepare the pan
Using a pastry brush, Lightly coat the entire inside surface of the pan with solid vegetable shortening. Then dust slightly with flour (We recommended Wondra Flour for best results). Briskly tap the pan several times with the palms of your hands to distribute the flour evenly and then turn pan upside down over a sink to remove excess flour.
*Here's Wondra Flour picture:


If you prefer spray, We recommend using a non-stick baking spray containing flour such as Baker's Joy. Brush the spray into each groove to coat. Then turn pan upside down on a paper towel allowing excess oil to drain.

Avoid using a spray containing lecithin, As it cause a gummy residue to build up on the non-stick surface of the pan.
*Here's Baker's Joy spray picture:


2. Avoid bubbles in the batter
Slowly pour batter into one corner of the pan and allow the batter to slowly fill the pan from that position rather than circling the pan with the bowl of batter. Gently tap the filled cake pan on the counter a few times to dissipate air pockets.

3. Bake And Cool
Place the pan on the center rack of the oven. Bake for time indicated and cool 10 minutes in pan. No less, No longer before inverting.

With hot pads, Gently shake the pan from side to side to loosen cake from pan. You should hear the cake shifting in the pan. A plastic spatula may be used to carefully loosen the cake around the center tube and sides if sticking persists.

4. Invert, Cool and Decorate
Invert cake onto serving plate or cooling rack, Continue to cool as recipe directs. Dust with powdered sugar or drizzle your favorite sauce on top.


I've been using this Nordic-Ware bundt pan lots along with Baker's Joy spray.
I love it because my bundt cake always turns out pretty damn good every time :)

Here's my 2 favorite bundt cake pan:
One from Nordic-Ware (Silver) and the (Yellow) bundt pan from my mom-in law.
Here's the pictures:


*Tips Courtesy of Nordic Ware Bundt Cake Pan
*Pictures Courtesy of Mysexykitchen, Here and Here

*DINNER FOR TWO

Today i make a simple yet easy vegetarian dinner.
Tonight's dinner menu:
Fresh vegetables soup, Kung pao veggie chicken, Spicy tofu with cranberries, Vegetables fritter or Bakwan in Indonesian language.


And for the dessert: Durian cake.
Durianlicious...mamamia!
I feel good yeah yeah :)
I will post up Durian cake recipe shortly.
Take care everyone.


*Pictures Courtesy of Mysexykitchen

*GOOEY MOCHA PUDDING CAKE

How to bake a scrumptious easy dessert?
Recipe came from Glamour magazine Feb' 08 edition.
Top Chef judge Ted Allen shared this family recipe.
(Its his Aunties).
It combines chocolate cake with hot coffee.
(He makes his with Godiva chocolate creme flavored, But any java will do).


I makes mine with regular java. Turns out a bit bitter.
Next time i will be using Godiva chocolate creme flavored for sure. So i know how it turns out.
I'm pretty damn sure its very good.
Hello, Its freaking Godiva for goodness sake :)


You can also combine regular java with semi-sweet mini chocolate chip morsels or sweet dark chocolate.
Anyway, Here's the Godiva coffee picture so u get the idea. Or u can go to their website, Here.


Nice garnishes with a spoonful of whipped cream and strawberry or berries.
Since i don't have a whipped cream, I garnish it with strawberry.

Ingredients:
- 1 1/4 Cups Sugar
- 1 Cup Flour
- 1/3 Cup Butter, Softened
- 1/2 Cup Brown Sugar
- 1 1/4 Cups Hot Coffee made with Godiva chocolate creme coffee
- 1/2 Cup Milk
- 7 Tbsp Powdered Cocoa
- 2 Tsp Baking Powder
- 1 1/2 Tsp Vanilla
- 1/4 Tsp Salt

Directions:
1. Heat oven to 350 F. In medium bowl, Combine 3/4 cup sugar, flour, 3 tbsp cocoa, baking powder and salt.
2. Blend in milk, butter and vanilla and beat until smooth. Pour batter into a 9-inch square pan.
3. In small bowl, Combine remaining 1/2 cup sugar, 4 tbsp cocoa and brown sugar. Sprinkle over batter. Pour coffee over top, Do not stir.
4. Bake 35 to 40 minutes or until the center is set. Let cool. Serves 9.


*Recipe Courtesy of Ted Allen (Top Chef Judge)
*Pictures Courtesy of Mysexykitchen and Here

*CHEWY OATMEAL COOKIES

I love this oatmeal cookies.
It's pretty different from any oatmeal cookies that i've ever had.
Do u know why? Its because of coconut milk in it.
Anything with coconut always grabs my attention for sure :)


Recipe came from 7 Secrets Cookbook By Neva & Jim Brackett.
I made a tiny modification from original recipe.
Here's the pictures Before & After oven:

Ingredients:
- 1 Cup Whole wheat Flour
- 3/4 Cup Brown Sugar
- 1 Cup Coconut Milk
- 3/4 Cup Raisin
- 1/2 Cup Sliced Almonds or Chopped Walnuts
- 1 Cup Diced Fruit such Peaches, Apples, Pears, Crushed Pineapples, Mangoes or Persimmons
- 1 1/2 Cups Oats
- 1 Tsp Baking Powder
- 3/4 Tsp Salt

*Here's my tiny modification recipe:
- 1/2 Cup Whole Wheat Flour + 1/2 Cup All-Purpose Flour
- 3/4 Cup Light Brown Sugar
- 1 1/2 Cups Coconut Milk
- 1/2 Cup Dried Cranberries + 1/2 Cup Raisin
- 1/2 Cup Sliced Almonds
- 1 Cup Diced Fresh Jonagold Apple
- 1 1/2 Cups Roll Oats
- 1 Tsp Baking Powder
- 3/4 Tsp Salt


Directions:
1. Combine brown sugar and coconut milk in a mixing bowl, Stirring until creamy.
2. Add flour, salt and baking powder. Stir just until mixed. Add remaining ingredients and folding in fruit last.
3. Scoop onto cookie sheet with spoon or small ice cream scope. The mix should be soft but firm enough to stay in small mounds.
4. Flatten slightly with a fork or rubber spatula. Bake for 15 Min at 350 F


*Recipe Courtesy of Neva & Jim Brackett (7 Secrets Cookbook)
*Pictures Courtesy of Mysexykitchen

*ENTERTAINING WINE

Here's my first entree for the beginning of 2008.
Copy this article from...
Martha Stewart Living Sept' 07 edition.
Text by Matt Lee and Ted Lee.
Thanks for the info, Its very nice indeed :)

SPLENDOR IN THE GLASS


Simply watching a stream of wine cascade into beautiful glass is a treat to the eye. But visual rewards are just one of the sensory kicks a wineglass offers the person who sips from it.

Choosing the best wineglass to serve what you're pouring is less complicated than you might think, Especially when you narrow the field down to handful of versatile basics.

We picked the glasses described below because they manage to carry us through it all from informal brunches and lively cocktail parties to seated four-course dinners making them the toast of our dining rooms, If not the toast of the town.

*WHITE- WINE GLASS
A tulip-shaped stemmed glass is the classic vessels for white wine. If we had to pick just one as our favorite all-purpose glass, This would be it.

The best versions feel steady in the hand when they're full of liquid and also when they're empty.

*RED-WINE GLASS
This glass tends to have a more swelling profile, With a little extra room in the bowl for vapors and aromas to collect. (Supersize wineglasses, However are overkill.) Setting a red-wine glass together with a white-wine glass helps visually set apart different wines being served at the same meal.

*FORTIFIED-WINE GLASS
Because dessert wines and fortified wines, Such as Sherry, Port, and Madeira tend to be richer and more alcoholic.

They are best sipped from a slightly smaller glass, Proportioned to a smaller pour.

The inward taper focuses the intense aromas.

*STEMLESS GLASS
A
Stemless wine goblet. Fashionable these days, Honors the finest wines with a slightly dressed-down spirit.

It performs virtually the same as a stemmed glass, But the wine may warm up as the heat from your hand transfers to the glass.

*CHAMPAGNE FLUTE
A tall flute is the most festive way to serve sparkling wines.

The surface encourages the formation of bubbles while the shape accentuates their ascent.

With bubbly, There is no shortage of vapor being released, So an inward-tapering lip isn't necessary.

*JELLY JAR OR CAFE GLASS

The informality of a short, straight-sided glass lowers expectations marvelously on occasions when the wine isn't the main event.

Serving wine in one of these glasses is perfectly appropriate for dining en famille and for midday meals in relaxed (Especially outdoor) settings.























*Article Courtesy of Matt Lee and Ted Lee
*Pictures Courtesy of Mysexykitchen, Here, Here and Here

*SEASON'S GREETINGS

Hola everyone :)
I'm taking off from my kitchen momentarily.
I'll be on my holidays trip.
I will catch up with u guys later in a new bright year 2008.

Peace and Joy'
Mysexykitchen

*CRANBERRY-PEACHES-CASHEW JUMBLES

Next month is the year of 2008.
Adios mio. I can't believe it, Time sure flies quick eh?
Anyway, I want to wish all of you Happy Holidays :)


I make these cookies for quite sometime,
But didn't have time to post it.
So, Here's Cranberry-Peaches-Cashew cookies.


The sour cream adds richness to these cookies.
I added about 1/2 Cup of peaches.
Turns out pretty good :)

Ingredients:
- 1 Cup Brown Sugar
- 1 Cup Salted Cashews or Macadamia Nuts, Coarsely Chopped
- 2 Cups All-Purpose Flour
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Sour Cream
- 1/2 Cup Peaches, Slice Medium Chunk
- 2/3 Cup Sweetened Dried Cranberries
- 1 Tsp Vanilla
- 3/4 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1 Egg

*For Drizzle: (I skip this one)
- 1 1/2 Cups Powdered Sugar
- 2 Tbs Orange Juice

Directions:
1. Heat oven to 375 F. Combine brown sugar, butter, sour cream, egg and vanilla in large bowl. Beat at medium speed, Scraping bowl often until creamy.
2. Reduce speed to low. Add flour, baking powder, and baking soda. Beat until well mixed, Stir in cashews and cranberries by hand.
3. Drop dough by rounded teaspoonfuls, 2 inches apart onto ungreased cookies sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
4. Drizzle: Stir together powdered sugar and orange juice in small bowl. Drizzle over cooled cookies.

*Tips:
For easy cleanup when drizzling cookies, Place wire cooling racks with cookies over sheets of waxed paper. Drizzle cookies and let excess drizzle drip down onto waxed paper.

*Recipe Courtesy of LandoLakes
*Pictures Courtesy of Mysexykitchen

*BANANA BREAD (BOLU PISANG)

It's raining like mad crazy outside.
Mostly cloudy, Weather temperature about 50 F.
I'm craving for some Meatball Soup and Banana Bread.
Good grief, Colder weather makes me hungrier.
Girl can't help it :)


I got the Banana Bread recipe from my Mom in-law.
After 2 hrs in the kitchen, Finally everything done, yes.
My tummy is happy. Let's eat :)

Ingredients:
- 6 Large Ripe Bananas, Mashed
- 4 Eggs, Well Beaten
- 2 Cups Fine Sugar
- 2 1/2 Cups All-Purpose Flour
- 3/ 4 Cup Oil
- 2 Tsp Lemon Juice
- 2 Tsp Vanilla Extract
- 1 Tsp Salt
- 1 1/4 Tsp Baking Soda
- 1/4 Tsp Allspice or Star Anise


Directions:
1. Cream: Sugar and oil together, Stir well.
2. Add: Lemon juice, vanilla, mashed banana and well beaten eggs, Stir well.
3. Sift together: Flour, salt, baking soda and allspice or star anise.
4. Blend wet and dry ingredients together. Stir thoroughly and do not over mix.
5. Bake 350 F for 50-1hr or until the center is set.

*Recipe Courtesy of Mom-in law
*Pictures Courtesy of Mysexykitchen

*STRAWBERRY ALMOND SHORTBREAD THUMBPRINTS

Today i am making a Shortbread.
In case some of you guys didn't know what shortbread is.


Here's the Definition of Shortbread:
Shortbread is a type of biscuit (cookie).
Which is traditionally made from one part white sugar,
Two parts butter and three parts plain white flour.
Shortbread is so named because of its crumbly texture.
(From an old meaning of the word short).


The recipe call for Raspberry jam.
I prefer strawberry jam, Because i love strawberry :)

Ingredients:
- 1 Cup Unsalted Butter, Softened
- 2 Cups All-Purpose Flour
- 2/3 Cup White Sugar
- 1/ Cup Strawberry Jam
- 1/2 Tsp Almond Extract

Directions:
1. Combine butter, sugar and 1/2 tsp almond extract in large bowl. Beat at medium speed until creamy and scraping bowl often.
2. Reduce speed to low, Add flour and beat until well mixed. Cover and refrigerate until firm (at least 1 hour).
3. Heat oven to 350 F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly).
Fill each indentation with about 1/4 tsp jam.
4. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, Remove from cookie sheets. Cool completely. Makes about 3 1/2 dozen cookies.

*Recipe Courtesy of Landolakes
*Pictures Courtesy of Mysexykitchen