cakesNtarts

KEK CHEESE - Kek in dihiasi dengan krim philadelpia dan garutan chedder cheese diatasnya. Warna kek biasa dan ukurannya 10" x 10" dengan harga $10.00 sebiji. Kalau 2 lapis harganya $15.00 sebiji.



KEK CHEESE MARBLE - Kek ini dihiasi dengan krim philadelpia dan coklat emulco diatasnya. Warna kek marble coklat dan ukurannya 10" x10" dengan harga $10.00 sebiji.




KEK CHEESE OREO - Kek ini dihiasi dengan krim philadelpia, garutan biskut oreo dan chedder cheese diatasnya. Warna kek bintik-bintik hitam dari garutan biskut oreo dan ukurannya 10" x 10" dengan harga $10.00 sebiji. Kalau dibuat 2 lapis, harganya $15.00 sebiji.


KEK CHEESE BLUEBERRY - Kek ini dihiasi dengan krim philadelpia dan blueberry paste diatasnya. Warnanya biasa dan ukurannya 10" x 10" dengan harga $10.00

KEK AFRICANFLY STRAWBERRY - Kek ini dihiasi dengan krim philadelpia dan strawberry+blueberry paste diatasnya. Warna kek putih dan strawberry yang mengandungi kacang walnut. Harganya $10.00 sebiji dengan ukurannya 10" x 10".

KEK AFRICANFLY COKLAT - Kek ini dihiasi dengan coklat krim, kacang walnut dan krim philadelpia diatasnya. Warna kek coklat dengan ukuran 10" x10". Harganya $10.00 sebiji.


VicoNes BATEK - Kek ini dihiasi dengan coklat krim dan kacang badam tiga segi. Warna kek coklat mengandungi roti marie coklat dan nestum original berukuran 10" x 10" dengan harga $15.00 sebiji.


TAT TELUR - Tat ini diintikan dengan susu dengan kuning telur dengan harganya $25.00 setiap 100 biji.



TAT BUAH - Tat ini dihiasi dengan cream tat, buah segar seperti kiwi, angur dan peaches dan krim susu dengan harganya $30.00 setiap 100 biji.



KUIH RENJIS - Kuih ini diintikan dengan kari daging dan kentang yang sudah dimasak dengan harganya $10.00 setiap 40 biji.




TAT CHEESE - Tat ini diintikan dengan krim philadelpia dan dihiasi dengan garutan chedder cheese diatas nya. Harganya $25.00 setiap 100 biji.

TAT BLUEBERRY CHEESE - Tat ini dintikan dengan krim philadelpia dan dihiasi dengan blueberry paste diatasnya. Harganya $25.00 setiap 100 biji.


TAT MARBLE CHEESE - Tat ini diintikan dengan krim philadelpia yang campurkan dengan coklat emulco. Harganya $25.00 setiap 100 biji.

cHoCoCheZsU_O

blend 1 1/2 cups white eggs until fluffy with high speed. then add 3 eggs one by one follow by 300 gms sugar until dissolve and more fluffy. the add 2 tbsp ovalette, 2 tbsp sweetened milk, mixture of 250 gms flour, 50 gms corn flour, 50 gms cocoa powder and 2 tsp baking powder. then add 1 cup cooking oil and a little bit of chocolate emluco. bake them for 30 minutes at 350 deg. F. cool it.

for dressing, spread nescafe dissolve in warm water on top of the cake follow by creamy cheese and grated oreo biscuits. that's it....

aFriCAnFLy caKe - straWbeRRy or cHocoLate

390 ml white eggs
3 eggs
250 gm sugar
1 1/2 tbsp ovalette
2 tbsp sweetened milk
300 gm flour
50 gm corn flour
2 tbsp baking powder
1 glass cooking oil
walnut chopped
strawberry emulco

blend white eggs with high speed until fluffy. while blending, add eggs one by one, sugar, ovalette, sweetened milk and mixture of flour/baking powder/corn flour. finally add oil. take it out from the machine blender and add chopped walnut with spoon. add strawberry emulco and swril the mixture with a spoon slowly. place into the tray 10" x 10" and bake for 30 minutes at 400 deg.F. cool it and ready for serving....this is for strawberry flavour but for chocolate just add chocolate emulco instead of strawberry......

kEk mAtA KuCiNG (cat's eYe caKe)

the gradients and method are as follows: place 16 oz butter and 3/4 glass sugar inside a bowl and blend until fluffy and make sure all the sugar dissolved. add 10 yellow eggs one at time and continue blending. add 1 small can nestle cream, 1 small can kaya jam, 200 gms flour with 1 tsp baking powder, 200 gms horlicks and gravy brown. then steam the mixture for 1-2 hours until satay stick is clean when dip into the cake. the cake texture is very smooth and taste marvellous.

cHeeZe caKe

to make the cake just refer to the previous post submitted in May. then apply creamy cheese on top of the cake follow by grated cheddar cheese. that's it. place it in the refrigerator for 3 hrs and the you can cut it. It won't stick to the knife.

cHocOlaTe chEEze taRt

for this we just add the chocolate to the cheeze cream and mix together. then fill it into the crust and put little be of diced nuts...

breAk with the sTaFFs

sizzling dishes on air.....

demo on how to do the sizzling....eh...chef lah ni....
staffs enjoy the dishes....

they all look full already.....

2nd round for those who have big tummy.....

Having a monthly staffs break in the office UMMAK where we have a slightly heavy menu to introduce to the staffs about new recipes. this time we just having sizzling time where we cook mee on hot plate with nice gravy of meat, chicken, prawns and cuttlefish. each staffs contribute few dollars just to buy the menu. we all enjoy the dishes....some of them tapaw the dishes for their family at home. for the next month, they plan to have a BBQ...so i'm looking forward for next function.

bLUeBeRRy cheeze tart

recipe same as the cheeze tart but instead using the chedder cheeze, we use blueberry pie filling where you can get from le apple bakery. you scratch berry with satey stick or whatever....

chEEze taRTs

use the same recipe as before for the crust and for the filling just use the creamy cheeze for the cheeze cake and ontop of the tart just use the chedder cheeze and grate on to it. picture next time up date. bye...

swEEt coRn SouP

recipe is so simple and what you need are 1 can of creamy corn (ligo), 1 egg, 1 tbsp corn flour, 1 cube chicken stock (maggie), black pepper and garlic. put a little bit of oil on the pan and fried slice garlic and add the stock. pour the creamy corn into the pan and add water by using the corn can (1:1) and also add pepper and stir slowly until it all mix. while waiting for the corn to boil, dissolve the corn flour with water ....NOT to much and also beat the egg on a bowl. when the corn soup really boil, pour the corn flour into it while stirring. then add egg. it's ready now. (if you want to add crab meat into the recipe, ad after frying the garlic). so guys you all can try this recipe. it's nice and delicious and you can eat with gralic bread...umh...mah...this can serve upto 8 -10 person

frUIt taRt fiLLinG

this's also a straight forward technique where you need 50gm sugar, 2 egg yorks, 30 gm corn flour, 1 can evaporated milk, 1/2 can sweetened milk, a spoon butter, 240ml warm water and a tsp vanilla and place inside a bowl. double boil the mixture until smooth and sticky. always stir the mixture...and it's ready to use. pour the filling into the tart crusts and decorate them with fruits cut such as kiwis, grapes, peaches etc...and add alittle bit of creamy milk on top of the tarts...