Jom Tambah DUIT

30 April 2014

Fish With Tartar Sauce


1 cup dry fine breadcrumbs
3 Tablespoons butter, melted
3 (6 ounce) white fish fillets


1/3 cup mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon chopped fresh dill


Preheat oven to 450 degrees F.
Place breadcrumbs and melted butter in separate shallow dishes.
Cut each fish fillet in half.
Season fish with salt and pepper.
Dip fish into butter, then into breadcrumbs, coating completely.
place fish on baking sheet.
Bake fish until crisp, brown and just cooked through, about 12 minutes.
Meanwhile, stir mayonnaise, relish, dill in small bowl to blend.
Season tartar sauce with salt and pepper to taste.
Transfer fish to plates and serve with tartar sauce.

Original Fish With Tartar Sauce Recipe Recipe found at Grandmothers Kitchen Recipes.

Cherry Loaf Recipe


1/2 cup butter
1 cup granulated sugar
2 eggs
1/2 cup milk
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 cup cherries, pitted and halved

1/2 cup cream cheese, at room temperature
1/4 cup butter, at room temperature
1 cup confectioners' sugar
1 Tablespoon milk
1/8 teaspoon salt
1/4 cup white chocolate, shaved
1/4 cup cherries


Preheat oven to 350 degrees F. Grease a loaf pan.
In a mixing bowl cream butter, sugar and eggs.
Combine flour and baking powder.
Alternate the dry ingredients with the milk into the butter mixture until combined.
Fold in the cherries.
Pour into greased loaf pan.
Bake for 45-55 minutes until brown on top.
To make the frosting, beat the cream cheese and butter together on medium speed until combined thoroughly.
Add confectioners' sugar and beat until thick and combined.
Add milk and beat on medium speed for 2 more minutes until fluffy.
Spread the frosting on the cooled loaf and garnish with chocolate shavings and cherries.

Original Cherry Loaf Recipe Recipe found at Grandmothers Kitchen Recipes.

Vanilla Cake Recipe


20 chocolate sandwich cookies
1/4 cup butter

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
2/3 cup butter, softened
1/3 cup granulated sugar
3 eggs, at room temperature
1/3 cup liquid honey
1 Tablespoon pure vanilla extract

1/2 cup butter, at room temperature
4 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
5-6 Tablespoons heavy cream

3/4 cup white chocolate, shaved


Preheat oven to 325 degrees F.
Butter an 8 inch round spring form pan.
To make the cake bottom, Crush cookies to fine crumbs then stir together with butter.
Press cookie mixture into bottom of cake pan.
To make the cake, Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until pale and fluffy.
Beat in eggs until blended. Beat in honey and vanilla.
Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
Spread into prepared pan, smoothing top.
Bake for about 45 minutes or until a tester inserted in the center comes out clean.
Let cool in pan on a wire rack for 20 minutes.
Remove sides of pan and let cake cool completely on rack.
To prepare the frosting. In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
When cake is cooled frost top and sides of cake then top with white chocolate shavings for garnish.

Vanilla Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

Minestrone Recipe

4 Tablespoons butter
 3/4 cup chopped onion
 1/4 cup chopped celery
 1 cup chopped carrot rounds
 1 (19 ounce)can white beans
 1/2 cup finely shredded cabbage
 1 (14.5 ounce) can stewed tomatoes
 1 Tablespoon tomato paste
 1 1/2 cups cubed potatoes
4 cups chicken broth
 2 cloves garlic, minced
 2 Tablespoons dried parsley
 1 teaspoon salt
1/2 teaspoon pepper


Using a soup pot, melt the butter over low heat. 
Add onion, celery, and carrots to the melted butter and saute for a few minutes.
Add beans, cabbage, stewed tomatoes, tomato paste, potatoes, broth, garlic, parsley, and salt to the pot.
Bring to a boil, cover, and reduce heat.
Simmer for approximately 40 minutes.
Do a taste test and season to taste.

Original Minestrone Recipe Recipe found at Grandmothers Kitchen Recipes.

Old Fashioned Rice Pudding


3/4 cup medium grain rice
1 1/2 cups water
1/4 teaspoon salt
4 cups whole milk
1/2 cup granulated sugar
1/2 teaspoon vanilla

Berry Sauce
1 cup raspberries
1 tablespoon sugar
2 tablespoons cold water
1 tablespoon cornstarch


Bring rice, water and salt to a boil over medium-high heat.

Simmer covered until water has been absorbed 15-20 minutes.

Stir in milk and sugar and cook uncovered over medium heat for 30 minutes or util thick and creamy, stir frequently.

Remove from heat and stir in vanilla.

Allow to cool.

To make the sauce, Put the berries in a pot over medium heat.

Stir the sugar into the berries, cook stirring 5 minutes.

Whisk together the cold water and the cornstarch until smooth, add mixture to the berries and simmer and stir until thickened, about 5 minutes.

Pour sauce over rice pudding to serve.

Original Old Fashioned Rice Pudding  Recipe Recipe found at Grandmothers Kitchen Recipes.

Candied Yams With Marshmallows


2-3 large yams
1 Tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups large marshmallows


Preheat oven to 425 degrees F. Butter a casserole dish.

Peel and cut yams into 2 inch slices, and place in baking dish.

Sprinkle sugar and spices over top.

Cover with foil, and bake for 35 minutes or until soft.

Remove foil and place marshmallows all over top of potatoes.

Bake for 8 minutes or until melted and browned.

Original Candied Yams With Marshmallows Recipe Recipe found at Grandmothers Kitchen Recipes.

29 April 2014

Chocolate Milkshake

Morning guys... this is my most favourite chocolate milk shake ever... So I share this with you. Do try this and you'll love it!!


 4 cups chocolate ice cream
 2 cups milk
 1 teaspoon vanilla extract
 2 ounces cream cheese (optional)
 2 ounces cherry jam (optional)

 1/4 cup sweetened whipped cream
 1 Tablespoon chocolate shavings, for garnish
 4 cherries (optional)
 2 ounces chocolate syrup (optional)



Using a blender, blend ice cream, milk, vanilla and cream cheese until creamy.

Top with whipped cream, chocolate sauce, and chocolate shavings for a yummy warm weather treat.
Original Best Chocolate Milkshake Recipe Recipe found at Grandmothers Kitchen Recipes.

Fruit Salad


3 kiwis, peeled and sliced
2 cups strawberries, quartered
1 large orange, in segments
1 banana, peeled and cut
1-2 apples, cubed
2 cups grapes
2 cups pineapple


Wash all fruit and cut into bite sized pieces.

Place all cut fruit into a large bowl, stir gently to combine.

Portion out into individual serving glasses or leave in a large bowl.

Chill until ready to serve.

Original Fruit Salad Recipe Recipe found at Grandmothers Kitchen Recipes.

Chocolate Marshmallow Cake


1 cup dark chocolate
6oz unsalted butter
2 cup all purpose flour
6 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
4 large eggs
2 cups granulated sugar
1 1/2 cups strong brewed coffee

Marshmallow Creme
3/4 cup granulated sugar
1/2 cup maple syrup
1/4 cup water
1/8 teaspoon salt
2 large egg whites, at room temp
1/4 teaspoon cream of tartar
1 1/2 teaspoon vanilla extract

1/2 cup chocolate, melted
1/2 cup heavy cream


Preheat the oven to 350 degrees F.  Grease and flour (3) 8 inch round cake pans.

Place the butter and sugar in a heatproof bowl. Melt in the microwave, with 30 second bursts of high power, stirring well after each interval.

Sift together the flour, cocoa, and baking soda in a medium bowl. Beat the eggs and sugar until tripled in volume, about 5 mins.

Reduce the speed to low and stir in the cooled chocolate mixture.  Stir in the dry ingredients and coffee in three alternating additions.

Pour the batter into the prepared tin.  Bake 30 minutes or until a tester inserted in the center comes out clean.

To make the marshmallow, Stir together the sugar, maple syrup, water and salt in a small saucepan over a high heat.  Boil, stirring occasionally, until it reaches 240F.

Place the egg whites and cream of tartar in a mixing bowl and whip them until they are in soft peaks.

When the syrup reaches 240F, slowly drizzle about 2 Tablespoons of it into the egg whites, Slowly drizzle in the rest of the syrup, increasing the mixing speed.

Beat until the marshmallow creme is stiff and glossy.  Towards the end of the beating time, beat in the vanilla.

Fill your cooled cake layers with marshmallow cream.

To make the topping, mix the chocolate and cream until smooth and pour over cake.

Original Chocolate Marshmallow Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

22 April 2014

Potato And Cod Croquettes


2 small cod fillets
3 1/2 cups cold mashed potatoes (with no butter or cream)
nutmeg, to taste
1 Tablespoon freshly chopped cilantro
coarse salt and freshly cracked black pepper, to taste
1 1/2 cups all purpose flour seasoned with salt and pepper, to taste
4 eggs
1/4 cup homogenized milk
2 cups bread crumbs
3 cups vegetable oil
(Makes 24)

In a large frying pan, heat 2 Tablespoons vegetable oil over medium-high heat.

Fry cod fillets until white all the way through, about 4-5 minutes per side.

Cool and then flake into small pieces with a fork.

Mix mashed potato, cod flakes and cilantro together.

Roll potato mixture into 2 one-inch logs, about 1/4 cup of mixture.

Place the flour and breadcrumbs into 2 medium bowls.

In another medium bowl, whisk together eggs and milk.

Dip the potato and cod logs into the flour mixture to coat, followed by the egg mixture and then the breadcrumbs.

Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted.

Repeat with remaining potato logs.

Heat remaining vegetable oil in a medium frying pan over medium-high heat.

Fry croquettes in batches, cooking about 6 in the pan at a time.

Cook until golden brown, about 4 minutes.

Transfer to paper towel to drain.

Original Potato And Cod Croquettes Recipe Recipe found at Grandmothers Kitchen Recipes.

Moist Three Layer Velvet Cake


3 3/4 cups self rising flour
2 1/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 large eggs
2 Tablespoons vanilla extract
1 1/2 teaspoons white vinegar
2/3 cups butter, at room temperature
1 1/2 cups of buttermilk
3 ounces red food coloring (3 one-ounce bottles)
2 cups vegetable (corn) oil
White Chocolate Cream Cheese Frosting
1/2 cup (1 stick) of butter, at room temperature
1 (8 ounce) package of cream cheese, at room temperature
1 (4 ounce) bar of white chocolate, melted over low temperature in the top of a double boiler
3 cups of confectioners' sugar
1 Tablespoon vanilla extract
1 to 2 Tablespoons cream
1 1/2 cup finely chopped pecans
1/4 teaspoon salt



Preheat oven to 325°degrees.

Prepare three 9-inch cake pans by lining them with parchment paper on the bottom, then lightly butter and lightly flour.

Sift together flour, sugar, baking soda, cocoa, and salt in a mixing bowl.

In a separate bowl, mix eggs (beaten) vinegar, buttermilk, vanilla extract, corn oil, butter, and finally, the food color.

With mixer, blend the wet ingredients into the flour mixture until thoroughly blended, but not overly mixed, as you don't want to add too much air to the mix.

Fill pans with cake batter only about half-way up the side, because the cake will rise.

Bake for 45 minutes to an hour. Test with a toothpick in the center at 45 minutes and bake whatever time necessary for the toothpick to come out clean.

White Chocolate Cream Cheese Frosting

Using an electric mixer, beat together  butter and cream cheese until well incorporated and fluffy.

Place chopped white chocolate into microwave and heat for 30 seconds, stir and heat for 30 seconds more, stir until smooth. ( or melt in the top of a double boiler over low heat)

Add melted white chocolate to butter and cream cheese mixture beating until smooth. Add confectioners' sugar a cupful at a time.

Add vanilla extract last, and the cream depending on what consistency you prefer.

Add chopped pecans and mix well.

Let cake cool thoroughly,.


Place the first layer of cake on your cake dish, and then a row of frosting, repeat with all three layers of cake.  Use a spatula to spread the frosting on the tops and sides of the cake.
Original Moist Three Layer Velvet Cake Recipe Recipe found at Grandmothers Kitchen Recipes.

Crepes With Peaches And Chocolate Drizzle


1 cup all purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter, melted
fresh peaches, washed and slices into wedges
chocolate flavored syrup
*Our favorite is Santa Cruz Organic Chocolate Syrup
(Make 8 crepes)


In the bowl of a stand mixer fitted with the whisk attachment, combine the flour and the eggs. Whisk until a smooth paste forms. 
With the mixer stirring on low speed, gradually add the milk and water. Mix until well combines.
Add the salt and butter and beat on medium speed until smooth.
Lightly oil a medium frying pan set over medium high heat.
Ladle 1/4 cup of the badder onto the hot pan, immediately tilting the pan in a circular motion to evenly spread the badder to cover the surface of the pan.
Cook the crepe for about 2 minutes, then loosen with a spatula, and flip the crepe to cook the other side.
When done, turn the crepe onto a serving plate and continue cooking the rest of the badder.
When ready to serve, fold crepes into half, and then half again.  Place 3-4 slices of peach on one side of the folded crepe.
Fold over the other side so it slightly covers the peaches in the center.
Drizzle over the chocolate and serve immediately.

Original Crepes With Peaches And Chocolate Drizzle Recipe Recipe found at Grandmothers Kitchen Recipes.

Pesto And Green Olive Spread


1/4 cup pine nuts
3/4 cup green olives, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup flat-leaf parsley leaves, about 3 generous handfuls
juice of 1 lemon
1/2 cup grated Parmesan cheese
1 cup olive oil
salt and pepper


Place pine nuts in a small pan and toast on stove over medium heat. 

Cool nuts and add to food processor.

Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped.

Turn processor on and stream in olive oil.

Season the sauce with salt and pepper and place in a small dish.

Fanastic with toasted baguettes.

Original Pesto And Green Olive Spread Recipe Recipe found at Grandmothers Kitchen Recipes.
grandmotherskitchen for more other recipes

Coconut Cake And Buttercream Frosting


Coconut Cake
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cardamom
3/4 cup cream of coconut
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
2 cups granulated sugar
6 large eggs, at room temperature
coconut syrup
3 cups flaked coconut
Coconut Buttercream
1/2 cups all purpose flour
2 cups whole milk
2 teaspoons pure vanilla extract
2 teaspoons pure coconut extract
2 cups (4 sticks) unsalted butter, room temperature
2 cups confectioners’ sugar



Preheat oven to 350ºF.

Adjust the rack to the lower third of the oven.

Butter two 9 x 2-inch round cake pans. Dust with flour and shake pans to evenly spread the flour around.  Set aside. 

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, and cardamom and set aside.

In a small bowl, combine cream of coconut, 1/4 cup water, vanilla and almond extract. Mix well and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar using a medium-high speed.  Cream for about 3-5 minutes, until light and fluffy.

Add the eggs one at a time. Beating well after each addition.  Scraping down the sides of bowl with a rubber spatula between beating.

Turn the mixing speed to low and add flour mixture one third at a time, alternating with the cream of coconut mixture. Begin and end with the flour. Mix just until combined, and be sure to scrape down sides of bowl if necessary.

Divide batter evenly between the two prepared cake pans.  Smooth tops of the badder with a spatula.

Put the cakes into the oven and bake until for 45 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Allow the cakes to cool for 20 minutes.

Gently remove the cakes from the pans and transfer to a wire rack.  Cool completely.

Coconut Buttercream

In a small saucepan, whisk together flour, 1/2 cup milk, vanilla and coconut extract until well combined.

Put the saucepan on the oven over medium heat.  Gradually whisk in remaining 1 1/2 cups milk.

Heat, whisking constantly,  until the mixture comes to a low boil.

Reduce the heat to low.

Continue whisking for about 2 to 3 minutes, until mixture thickens and big bubbles form.

Pour the mixture into small heatproof bowl and allow to cool to room temperature. Whisk occasionally as it cools.

In the bowl of an electric mixer fitted with the whisk attachment, mix butter at a medium speed for 2 to 3 minutes, until soft and creamy.

Gradually add confectioners' sugar.

Increase the speed to high and beat for  5 to 7 minutes, until light and fluffy.

Gradually pour in the milk mixture.

Increase speed to medium-high. Whisk the buttercream until it is light and fluffy.  Scrape down bottom and sides of bowl between mixing.

Put a portion into a piping bag if you want to garnish as in the photo, or you can spread on with a spatula.


Poke several holes in each layer of cake using a toothpick and then brush cake layers with the coconut syrup.

Allow the cakes to stand for at least 15 minutes so the syrup can be absorbed.

Place one cake, flat side down, on serving plate.

Spread the top of the layer with a big scoop of buttercream.  Then sprinkle over 1/4 cup coconut.

Place the second cake on top of the first, again, flat side down, and ice the top and sides with the remaining buttercream. Pipe on the outside garnish.

Sprinkle the remaining coconut into the center of the cake.

Any leftovers can be stored in the refrigerator for up to 2 days.

Original Coconut Cake And  Buttercream Frosting Recipe Recipe found at Grandmothers Kitchen Recipes.

10 April 2014


Heh! Cam dapat ilham baru pulak rasanyer hari nie... 

Sebenarnya dah lama dah ada dalam perancangan. Kena realisasikan jugak nampaknya. Kena lebih gigh lagi kali ini. GO! GO! GO! Heh hee... :D

Okay tak kalau buat review novel dan cerita seba sikit apa yang dah aku baca? Okay lah eyk!! Baynak dah novel yang dah dibaca, duk terperap jerkat dalam bilik bila semua dah khatam dibelek-belek dari kulit depan hinggalah ke kulit belakang novel-novel aku tu...
Semangat baca novel pun dah berjangkit dengan anaknda-anaknda sume.. Berjayalah kat satu tahap nak galakkan diorang nie membaca...

Aku rasa setakat nie jer dulu sebab tengah berkobar-kobar nak tulis review novel-novel aku yang dah banyak tu... Nanti di lain pos akan cerita pulak pasal novel-novel yang dah aku baca yang ada dalam simpanan. Sebenarnya idea nie datang sebab teringat yang PABKL akan berlangsung tak lama lagi kan..??!! So mesti banyak novel-novel baru yang akan keluar samada daripada penulis yang telah lama dalam bidang ini atau pun yang baru jer nak menempatkan diri.. Apa-apa pun aku sokong para novelis tanahair kita nie. Semoga semua sukses dalam apa jua bidang yang diceburi.. ADIOS!!!

09 April 2014


Salam to all.
Lama tak menjengah ke mari akibat kesuntukan masa sentiasa. KERJA! KERJA! KERJA! Sampai bila-bila pun tak akan habis kan...!!?

Nak jadi seperti semut yang gigih berusaha untuk sesuap rezeki. :D (kununnya lah). Kena capai target untuk kali ini, hehehe... Doakanlah yer.. :)

Resmi semut nie seperti kata pepatah "Berat Sama Dipikul Ringan Sama Dijinjing". Sesuatu perkara yang berlaku seharusnya perlukan kesabaran dan keyakinan untuk menjayakannya. Tak semua yang kita capai akan digapai dengan mudah. Tentu terdapatnya liku-liku yang perlu ditempuhi. Jikalau tidak manakan terasa akan manisnya. Kan??!! Kehidupan setiap insan berbeza akan corak yang telah ditentukan oleh-NYA. Telah tertulis di sana. Kenalah terima dengan REDHA. 

Kehidupan kita ini ibarat roda. Adakala berada di atas dan terdapat ketikanya ia akan berada di bawah pula. Maka, dari itu kita hendaklah bersedia dengan segala kemungkinan yang bakal dilalui... Ingatlah...! Setiap daripada kita telah pun ditentukan rezekinya masing-masing yang perlu diterima dengan penuh keinsafan...