Melaka - Portuguese Settlement (Restaurant De Costa's 8)

Lemme speak a tiny bit on Portuguese Settlement. Those I think I am familiar with instead of taking the easy way out by cutting and pasting, obviously in academic terms we call it “plagiarism”. Plagiarism indeed is a rampant madness attitude even among the self-proclaimed top-notch bloggers, all in the name of fanning for popularity, fame, likes and followers. The best part of it all is that people actually fall for copied crab stuffs instead of believing those who share their sincere, genuine and honest real-time experiences. Wish I can shame those copycats who evidently have not the mastered the art of copying, sadly though. Sad isn't? I should mill them through "Plagiarism" software.

WTF (What Tasty Food) Restaurant - Bangsar

Sorry to say, I don’t like to say, but if I don't say, my head will explored into two. What I want to really say is that I really can’t understand why people generally classify vegetarian food as tasteless, boring and unappealing. Help me out here please, please also pardon me if you are one of them who, no matter what, will not or have not tried a pure, true vegetarian delight. Anyway, it’s not for me to decide on the type of food you should pleasure into, neither do I intend to change the mind set of those who have pulled a brake forever to a vegetarian meal. In that regard as well, I am not referring to the countless ordinary vegetarian food you can just walk out and get anywhere these days. I am certainly referring to fresh vegetarian food, cooked with love and care in an up and running favorable vegetarian restaurant where we, yes, you, me and anyone will be 100% assured that food, drinks and desserts are  precisely made from a scratch without artificial flavouring and colouring. 

Peach Raisin Bread Pudding (Eggless)

Who ever said writing is easy? Maybe it is for those professional qualified writers, editors or journalists. Then again, who ever said you can't polish or work on your writing skills by practicing on your own? Remember, perseverance, determination and will power? I definitely am not doubting, but the hours of practicing by sitting in front of the laptop has almost broke my backbone and my reading glasses. Glasses power ranger sincerely have gradually gone up, and mind you, some days writing is really a major struggle. Maybe we should call it writer's block or blogger's block? Today is one of those days I am still till this moment constantly staring at my laptop and at the sky, hoping god will shower me with words of wisdom (Pandan/Screwpine Poached Pear, Cream Puffs, Soft Rolls & Almond Brownies) . Even so, words just won't roll out of my mind and with too many people calling out to god, I think god is being selective on who he should help first. What about me and god right now, are you asking? 

Eggless Molten Lava Cake

Hunny Bunny sugar rush and candy crush sweet treat. Literally for rushing and heightening your sugar rush (Chocolate Genoise, Easy Banana Bread & Cocoa Butter Cake). Believe me. Believe me as well that I have been baking. I have. Unsure I am what got into me, but when it gets in, I am on the go for baking (Lemon Bars, Traditional Butter Cake, Sujee Cake & Marble Cake). Daily meals cooking of course shouldn't be forgotten. In fact, it is an utmost priority and every now and then when time permits, I get down to baking. Most probably when my hormones won't stop raging and I think after baking, hormones sort of settle down without me realizing. During this round of my hormones like twisting and turning me, I quickly looked for a recipe and after reading through a couple of few, I decided I will make Eggless Molten Lava Cake. The microwave using concept instead of oven inside (Chocolate Rum Tart). Easy-preasy, like easy on the go, within minutes making and once Eggless Molten Lava Cake out came from my microwave oven, oh what a joy. Oozy gentle eruption of lava (Chocolate Cheesecake) once you fork in and surrounded by soft melting moment cake (Milo Cake Eggless, Mandarin Orange Cake Eggless & Cayenne Chocolate Cookies Eggless). 

Chocolate Genoise

On the go. Baking is still on the go? Looks like it, but perhaps sooner or later, most probably sooner I foresee I will be pulling the brakes to baking (Easy Banana Bread & Cocoa Butter Cake). Enough. I think enough of practice and trying to make perfect, and also putting some much of effort on baking. Done it and I am quite satisfied actually (Lemon Bars, Mandarin Orange Cake, Milo Cake & Sujee Cake). Pretty much satisfaction attained, but I thought I will still do one for the road and out came from the oven this Chocolate Genoise. The other side of the coin to Classic Genoise. Of course the intention was also for finishing up the box of cocoa (Chocolate Cheesecake & Cayenne Chocolate Cookies). Chocolate Genoise as you can see is an ultimate sweet delight right? And the technic to making? Remember, the folding must be done daintily and without rushing. Otherwise? You tell me please (Traditional Butter Cake). 

Ingredients

3 eggs (room temperature)

80g sugar

30g warm melted butter 

70g cake flour

15g cocoa powder

15g corn flour

Method

Create a double boiler (a bowl placed on top of a pan simmering with water)

Whisk eggs and sugar (on the bowl) till slightly warm and foamy.

Remove from heat.

Whisk to the ribbon stage (drop to see a line)

Combine/mix cake flour, corn flour and cocoa together. 

Sift the flour mixture over the egg mixture.

Carefully fold in. Do not over fold but ensure there's no lumps. 

Stream warm melted butter inside and fold in.
Tip cake mixture onto a greased baking pan (size depends on how thick or thin you prefer the cake)

Bake at 170C (preheated for 5 mins) for about 40 mins or until cooked.

(Note; adjust heat according to your oven and baking time, depending on the size of the pan).

Remove from oven, cool down and optional - dust some icing sugar atop. 

Easy Banana Bread

I think, most probably I am temporarily still wearing the baking crown (Cocoa Butter Cake, Cocoa Cake, Classic Genoise & Chocolate Rum Tart). Or maybe I accidentally wore it. Whichever, instead of storing back the baking utensils which were still crowding my kitchen top (Mango Cheesecake), I decided to give them another lease of life by making this Banana Bread. Thanks to "Simply Recipes",  at once I knew I will have no qualms to mixing all the ingredients, prior to baking. Such is by far my simple baking concept. All about mixing the ingredients basically. How did Easy Banana Bread turned out to be? Not overly sweet and for putting to good use those bananas which if I didn't save, would have hit their grave. I mean,  throwing definitely would have been the next cause of action within a day or two. How about you now making my this version of Banana Bread before pleasuring in (Lemon Bars, Classic Genoise, Mandarin Orange Cake, Milo Cake, Sujee Cake & Marble Cake)?

Cocoa Butter Cake

Me and my baking story? I think you already know it (Traditional Butter Cake)? My pastime and not hobby. Baking definitely can't be my hobby (Lemon Bars, Mandarin Orange Cake & Milo Cake) and me and baking are not even distant cousins. In fact, we are like touch and go, hit and run, acquaintances. Wish I can actually develop my interest in baking, but trust me, seemingly still inconclusive. What then to the outcome of this happy-tummy, soft and moist Cocoa Butter Cake? The calling for using up the ingredients and maybe, practice must make perfect. Absolutely. Cocoa Butter Cake actually is the other side of the coin to my previous Marble Cake. And pretty much, we need the same ingredients right? Of course. But instead of doing the swirling, I decided I want to a contrast between the dark brown tone (Chocolate Cheesecake) and yellow buttery tone (Sujee Cake). Not at all a letdown. I am sure you are agreeing?

Lemon Bars

Made once before but it headed to almost to disaster. Not to say couldn't be eaten, but I personally didn't like how the pictures of the previous lemon bars.  So, I deleted the recipe after leaving it uploaded in this space of mine for a year. Not at all regrettable because when I decided to make Lemon Bars again, I already knew it. Which and what ingredients and also keeping the oven temperature in control for the birth of these Lemon Bars. Lemons of course, tell me about it? Scent and their tanginess and tartness (Lemon Cashew Rice &  Baked Lemon Chicken). Oh my, I can feel my tongue being tickled right now, and pretty much lemons jiving and dancing well in savory and sweet pleasures (Lemon Cream Pie & Lemon Buttermilk Cake). Naturally then, do we have say anything else when these Lemon Bars are a concern? Oh-my-my. Simply the melting and crumbling moment. The moment you daintily bite in and the scent of lemon an ultimate dessert time (Nescafe Ice Cream, Classic Genoise, Mandarin Orange Cake, Saffron Poached Pears & Chocolate Cheesecake).

Siew Yoke (Roast Pork Belly)

So, it must be in tandem right? When you have already had your hands-on in making Char Siu/Chinese Barbecue Pork, the next course of action must be Siew Yoke? Most probably. I think so. I actually felt that way too and I've been toying with the idea for a while until I was ready to take Siew Yoke by its Pork Belly. Aplenty recipes mind you and I must look up at the Chinese for their variants. Of course, after all, Siew Yoke is like a historical dish in the Chinese community and not amongst the Indians. Perhaps, just saying, I may be the first Indian, or there have already been other Indians, yet I did feel good I made Siew Yoke. My version. My own and of course the best people to check for recipes were my Chinese friends. Crispy cracking on the outside and soft tender biting moment inside, slightly sinfulness salty by limited the use of salt Siew Yoke, paired alongside a home-style chilli ginger dip/sauce.  

Classic Genoise

Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).

Mandarin Orange Cake

The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles  Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).

Oatmeal Raisin Cookies

The last draw. The final draw before me telling myself I should possibly put a stop to making cookies because I wanted to sit back and rest prior to returning to work in another three days time. One more on my cookie card go, I made these Oatmeal Raisin Cookies. Relatively the easiest I must say and conclude compared to those cookies I already felt good making. After all, unless you try, you never know and knowledge thirsting on cookie making, if you are asking me is no lost. Basically because people can't con you and you won't like open your mouth when they blow their own trumpets to their cookie expertise and you can in return tell them you also know it (Semperit Cookies, Vanilla Butter Cookies, Suji Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Where did the recipe come from for these Oatmeal Raisin Cookie?  From a particular popular site which I am definitely not telling because it hit the back and front sack of disaster. Yes guys, another disaster. Beats me though why people share recipes that won't work, but we still get carried away with the attached beautiful visuals right? We do. Anyway, once I mixed the ingredients, dough was so sticky until I couldn't possibly pinch and roll out into small balls. Instead of throwing the dough away, I added extra oats and a little more flour which logically did the job. Thereafter, me literally squatting in front of my oven  and simultaneously keeping my fingers crossed. Thank god, the first batch came out and happiness was the moment of truth. Crunchy and natural burst of sweetness from honey and raisin, Oatmeal Raisin Cookies truly delighted my cookie making day. 

Semperit Cookies

My-my! Me and my baking. Still on-going.  Llike they say, when the going gets tough, the tough gets going. True enough. I wouldn't keep quiet and I got down to making Semperit Cookies from the family group of Malay cookies. Nothing more did stop me and all went on well (Vanilla Butter Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies) until I had to pipe out the dough from the stringent and short tight tunnel like cookie mold. Oh-hack! Such a time consuming thing for ensuring that the long piece of dough didn't break in between and crumble and I also had make sure the size and shape were in balance with each other. What a killer go. In the end regardless, these buttery and vanilla scented Semperit Cookies were worthiness. I am sure you are agreeing and the more you will agree once you make. 

Vanilla Butter Cookies

Cookies making still on the go! Seemed like I was enjoying every bit to making cookies, though I must tell you that standing and making can break your bones and legs. Unless of course you pull a stool or you prefer to sit on the floor. Of course the possibilities are there to sitting on the floor, but try getting up after like an hour. Quite a killer any which way mind you. The best I think is still standing, thank god, all those cookies I made were in small batches. Otherwise, I beg to differ what would have been the outcome to me (Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Vanilla Butter Cookies I must mention are a simplicity in terms of making the dough and also rolling it bit by bit at the back of the fork. Nothing really tremendous, in fact quite a straightforward technic and when they are being baked, thereafter coming out of the oven, walla! The scent is just so beautiful to our senses. Vanilla Butter Cookies? Buttery and vanilla scented, demure and crumbling lusciously upon the first light bite. Oh, eggless as well. 

Suji Cookies

Like a customary, must have, no matter what, do or die, Suji Cookies are a must for us Indians and made before Deepavali/The Festival Of Lights? If you are asking, its a big yes. I can't still remember sitting in a line, as though like in the factory and rolling, as well as putting the cherries atop the raw unbaked cookies before they going and coming out of the oven. Of course, over the many years, mum has given up and nothing much on my side as well. But Suji Cookies will forever be memorable. That's why once I completed my mission to Cayenne Chocolate Cookies, Nyonya Pineapple Cookies and Chinese Peanut Cookies, I couldn't wait to get my hands on Suji Cookies. Not a brain cracker anyway and pretty much ingredients easily available anywhere, these ghee scented and loaded tiny cute, pretty and attractive Suji Cookies are definitely crumbly and outside crusty sugar pops (Rava Laddu & Rava Kesari).

Cayenne Chocolate Cookies

Did I pull my brakes to making cookies? Notably, I didn't because after making Nyonya Pineapple Tarts and Chinese Peanut Cookies, I was in full force. What a force for a fact. The force which keep motivating me, moreover, since my other half-half is travelling, I didn't have to cook our regular meals and time of course was fully in my hand. But the question returned again. Which cookies should I be making? And because I am more of a spicy queen compared to sweetie pie, I ventured to making Cayenne Chocolate Cookies for which I had to buy a box of cocoa powder and thank god for the stock of cayenne pepper. In fact the bottle of cayenne pepper, wonder why I bought in the first place few months ago, like shouting and calling for the outcome of these eggless chocolaty, spicy sweet melting-me, melting you in the heart and mouth Cayenne Chocolate Cookies.

Nyonya Pineapple Tarts

The next draw after making Chinese Peanut Cookies? Not the ordinary rolled pineapple cookies, but these open face Nyonya Pineapple Tarts? Why Nyonya Pineapple Tarts? Maybe I should crown myself as a Nyonya home chef (Nyonya Hot And Sour Noodles In Fish Soup, Nyonya Steamed Fish, Nyonya Lam Mee, Sambal Sotong Petai & Nasi Lemak Sambal Udang)? A whole list mind you. In fact, almost spilling over list. This dish and that dish, and me learning to make Nyonya dishes by my own learning (Nyonya Fish Sambal, Chicken Vindaloo & Ayam Pongteh), I can go on and on and quote many more dishes. Including those few desserts (Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka).

Chinese Peanut Cookies

Cookies sharing in this space of mine? Unbelievable right? I know. In fact, I myself couldn't believe what got into me. Must be me instead of idling my time due to clearing my long pending annual leave before they are fortified and since I have already exhausted my money avenue for travelling, I decided to test my cookie making skills.. Better than gossiping or slyly stooping over people on social media right? Of course. Cookie making already decided upon, the next question was which it should be and the one that popped up in my mind for a start had to be Chinese Peanut Cookies. The soft crumbly and buttery in texture, always a favourite and making their appearance during Chinese New Year obviously. These days however Chinese Peanut Cookies are also a pride for other Malaysian festivals and us as one whole family during our growing up years making them as well. Henceforth, I sort of had a rough idea what should be ingredients. Regardless, I wasn't really sure and so, I decided to pinch the recipe from a prominent online website. All went on well until after making the dough. Thereafter I couldn't roll the cookies due to dough being so sticky and sort of a mess. Hell! Seemingly following the recipe exactly was a down fall and me later adding extra flour which by far sorted out the batter matter. Thank god. Chinese Peanut Cookie in the end coming out of my oven as the number one seller and fantastically attractive.

Milo Cake With Milo Glaze (Eggless)

Cake time ladies and gentlemen. Looked like I was in the mood? I was in fact. Most probably because my cake making utensils were lying around instead of me putting them back in the cupboard. Great valid reason I told myself before moving on to thinking and deciding which kinda of cake it should be this time (Traditional Butter Cake & Eggless Orange Cheesecake). Thanks to instructables for the recipe which caught my attention the moment I started searching online. Thank you once again, but me being someone who don't fancy a totality in replicating a recipe, I made the change. The change to using Milo instead of cocoa and despite doing so, cake turned out as a fantasy coming true. Recipe definitely can't be disputed compared to those other cake recipes I have taken from the virtual and which turned out witches from hell. This one must be utterly praised. Soft melting moment and beautiful to look at and once I did the glazing with Milo too, and after some of the store bought pink sugar flowers going atop, oh-my, what a beauty to the eyes and fantastically fabulous in the mouth. 

Traditional Butter Cake

So I baked after a lapse of few months and I baked traditionally. In other words, I baked a Traditionally Butter Cake. Why traditional? Well, because traditional will always be in demand and traditional also means the recipe has been existing for many, many years and still cherished till this day (Sujee Cake, Eggless Orange Cheesecake, Lemon Buttermilk Cake, Lemon Cream Pie & Marble Cake). Where did by the way the  recipe for this traditional butter cake derived from? From my friend. My friend who bakes like nobody's business and she sharing her recipe on the phone. To tell you the truth, initially I hesitated. I doubted myself if I can do a real-deal baking job for ensuring that I will not be a failure in making this traditional butter cake, though generally I never doubt myself when other types of sweet delights are a concern (Malaysian Sago Pudding, Kuih Buah Melaka, Rava Laddu & Payasam). In the end, as much as I wasn't really sure what will be the outcome, Traditional Butter Cake that came out of my oven I must say was a winner in my own category (Baked Rice Pudding). Soft, crumbly, not overly sweet and honestly, awesomeness.