Challah Bread Recipe

Assalamualaikum and good morning everyone

I promised a friend that I would update my fp and give her a bread recipe that I tried a couple days back. The bread is called “Challah bread”. A bread with a high egg ratio, I have to say this is one of the most delicious bread I’ve ever made. I did tweak the recipe a little bit though (you know me )

I got the recipe from this website, Bread Recipes, Challah Bread.

The recipe is really easy to follow, I sub the water with milk, which gave the bread a somewhat softer texture.

Challah Bread
I made this batch with one of the braids mixed with matcha powder..

So as you can see in the inside, there’s a part of the bread where it’s green. That’s the part I mixed with matcha.

My first batch of challah. I made half of the original recipe and still got a rather big loaf

NOTE: The original recipe WILL give you a very BIG Challah.If you’re not much of a bread fan, you might wanna make only half of the recipe first.

Because of the high egg ratio in the recipe, this bread is a rather rich bread and they say Challahs are great for making French toast, which I haven’t tried yet.But so far I’ve enjoyed my Challah with butter and honey, and they taste better toasted.

Resepi Lempeng

Hi everyone 🙂

Thank you again for the lovely comments and wishes. It’s hard to believe that 3 months has passed since. Time flies huh? 🙂

Anyways, I thought I should update my fp since I haven’t done so in a pretty long time. This I made quite some time ago, just didn’t have the chance to upload the pics.
I found this recipe on This everyone is apparently called “Lempeng Arab” or “Arabic crepe”(?)
I can’t really recall what it tasted like 😛 but when you have cheese and crepe, is there any way that could go wrong? I thought so 😀

The recipe:


  • 1 1/4 cup flour
  • 1 1/2 tbsp fresh yoghurt
  • 1/2 cup fresh milk
  • 3 tbsp olive oil
  • pinch of salt
  • 2 large onions, thinly sliced or diced
  • Feta cheese
  • 2 eggs, beaten

How to make:

  1. Mix together flour,yogurt,milk,olive oil, salt and a little bit of water. The batter should be thin enough that it coats the back of the spoon when dipped in.
  2. Heat a griddle or a non-stick pan with 1/2 tbsp butter. Take about 1/4 cup of the batter and spread on the pan. Sprinkle onion, feta cheese and 2 tbsp beaten eggs on top.
  3. Fold crepe in two (and in quater- if you prefer so) Repeat until you have finished the batter.

Eat warm with a glass of orange juice. Great for breakfast. Easy and you can play with the filling. Add minced sausages, cheddar cheese, mozzarella cheese etc. -anything of your liking.

School has been tremendously busy lately. Lab work seems to be pilling up and it doesn’t look like it’s going to be any lesser 🙁

A year left, so I’m gonna do my best this year. Wish me luck people and have a good day!

Lava Cake & Healthy Chips Recipe

Later on this week, I made a wonderful dessert from, again, called Chocolate Cake with Liquid Centers @ Lava Cake.

It was really good, and it did melt in mouth, just as described in the recipe. My advise is to eat it while it’s still warm with a nice scoop of vanilla ice cream or whipped cream.

Or you can leave it in the fridge and it’ll taste even better the next day

Give it a try!

And then I made some chips, and what’s amazing about it, is that I didn’t fry them, but instead I microwaved ’em. And it turned out super crispy and super yummy! I was skeptical at first, but when I tried it, it turned out to be just like those natural potato chips you get in grocery stores. Trust me, it works!

How to make:

  1. Clean potatoes (you can peel off the skin if you want, I left mine on) and slice it into thin slices.
  2. Lightly coat with olive oil or any kind of oil with a dash of salt and pepper.
  3. Spread them over your microwave ceramic plate in a single layer and cook ’em in the microwave at HIGH for about 4-5minutes.

Thanks to Lydia from My Kitchen, for sharing us the tip on how to make healthy chips minus the oil and calories. And trust me,it taste gooooooooodddd!

Spice Cake Recipe (Resepi Kek Berempah)

Spice Cake ( Kek Berempah )


  • 250 g sifted all-purpose flour
  • 2 g baking powder
  • 1 g salt
  • 250 g white sugar
  • 200 g unsalted butter – chilled, cut into tablespoon-size pieces
  • 3 g grated lime zest
  • 3 g ground nutmeg
  • 1 g ground cinnamon
  • 1 g ground allspice
  • 3 eggs
  • 1 teasppon honey
  • 120 ml evaporated milk ( kalau tak ada susu sejat,susu biasa pon boleh)
  • 50g nuts ( eg: cashew,walnut,almond)
  • 30g raisins
  • *OPTIONAL* 20g dried fruits ( eg: cherry )

How to make:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the sugar and butter.
  2. Beat in the eggs one at a time, then stir in the lime zest, honey, nutmeg, cinnamon and allspice.
  3. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
  4. Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Halfway through cooking, bring out the cake and sprinkle crushed nuts,raisins and dried fruits. Then continue to bake until cooked.
  5. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.

Again,found the recipe at from a recipe called the Grenadian Spice Cake. Though I did make some changes. The original recipe called for susu biasa but I used susu sejat instead. I also added walnuts and raisins sbb tak nak kek nya rasa plain sgt :p
Rasa kek ni macam kek buah sikit2 tapi sedikit lain sbb letak hirisan kulit limau purut in the acuan. Very nice and sesuai untuk minum2 petang 🙂

Warm Biscuits Recipe

Biscuits (Biskut)



  • 250 g all-purpose flour
  • 15 g baking powder
  • 5 g salt
  • 15 g white sugar
  • 70 g shortening
  • 200 ml milk

How to make:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Agak2 masa masukkan susu. Make sure adunan tak terlalu lembik or terlalu kering. You can adjust the amount of milk ikut kesesuaian adunan ( can be less than 200ml )

3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. I prefer buat mcm jemput2/cucur and just uli pakai tangan. Much easier!

4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown

..yup..I had these with my roasted chicken for lunch today.Teramat la simple and senang untuk dibuat. Asalkan ada tepung,margarine(utk ganti shortening,incase tade),susu and baking powder, then you’re all set! Takes up less than 20minutes utk siap. Osusume desu! -D

courtesy of:J.P.’s Big Daddy Biscuits of

Strawberry Shortcake Recipe

Strawberry Shortcake
Strawberry Shortcake


  • 950 g fresh strawberries
  • 120 g white sugar
  • 250 g all-purpose flour
  • 15 g baking powder
  • 20 g white sugar
  • 1 g salt
  • 60 g shortening
  • 1 egg
  • 140 ml milk
  • 420 ml whipped heavy cream
  • 1 tablespoon lemon juice

How to make:

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs.

4. Add lemon juice into milk and let it set for a while. Then,make a well in the center and add the beaten egg and milk. Stir until just combined.

4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

A perfect dessert that can be done in such a short time. Sweet in the mouth & pleasant to the eyes as well -)

courtesy of:Strawberry Shortcake of

Fruity Tart Recipe

Fruity Tart( Tat Buah-buahan )
Fruit tart - Tat buah

The crust:

  • 200g flour
  • 50g sugar
  • 1 teaspoon salt
  • 125g margarine or butter
  • 1 egg

The cream cheese custard:

  • 300ml milk
  • 50g cream cheese (optional)
  • 3 eggs
  • 75g sugar
  • 20g flour
  • 20g cornstarch
  • 1 1/2teaspoon vanilla essence


  • 1 canned peaches
  • 3 kiwi
  • 10-20 pieces of strawberries

How to make:

The crust:

1. Place the butter and sugar in mixer bowl. Beat until light and fluffy.

2. Gradually add the beaten egg, beating just until incorporated. Jangan kacau telur and butter tadi terlalu lama,kalau tak nanti butter akan start terasing and warna jagi makin cerah.

3. Add flour mixture all at once and mix just until it forms a ball. Cara menggaul: Rapatkan adunan ke dinding mangkuk dgn menggunakan spatula and ulang sampai adunan jadi rata. Jangan gaul lama sgt or bila bakar nanti akan jadi keras. Adunan will be a bit melekit.

4. Faltten the dough on a flat surface, wrap in plastic wrap and sejukkan for 15-20mins.

The cream cheese custard:

1. Mix the sugar and egg yolks together. Jangan biarkan terdedah terlalu lama or you’ll get pieces of egg forming.

2. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

3. In a saucepan combine the milk vanilla essence on medium heat until boiling. Add in cream cheese ( this is optional. Kalau tak ada pun takpe)

4. Bila dah berbuih,remove from heat and add slowly to egg mixture. Kacau selalu sambil menuang susu panas tadi utk elakkan dari berketul.

5.Place back in saucepan and cook over medium heat until boiling, whisking constantly. Bila dah mendidih,kacau lagi for another 30 – 60 seconds until it becomes very thick and creamy.

6. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Sejukkan dan boleh disimpan dalam fridge up to 3 days.

The arrangements:

1. On a lightly floured surface, roll out the sweet pastry to the desired size. Roll to a round about 1/8-inch (3 mm) thick size that fits a 8 or 9-inch (20 – 23 cm) tart pan. Untuk memastikan size kulit tart,ambil talam pie/tart and terbalikkan ke atas dough td and potong about 1 inci lebih dari bentuk talam.

2. Roll onto tart pan, menggunakan rolling pin. Remember utk sapukan sedikit tepung dalam talam utk elakkan kulit tart dr melekat. Jangan tarik atau paksa kulit tat tadi bila meletakkannya kedalam talam. This is untuk mengelakkan drpd ia mengecut bila dibakar.

3. Using your fingers,ratakan bahagian dalam talam mengikut lekuk2 nya. Then, rollkan rolling pin di atas talam untuk buang kulit tart yg berlebihan.

4. Ratakan cream custard yg telah disejukkan ke dalam kulit tart tadi.

5. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. And then bake for 20-25minutes sehingga kulit tart keperangan.

6. Biarkan tart yg telah dibakar td menyejuk and kemudian susunkan buahan2 seperti peaches,kiwi,strawberries yang telah dipotong mengikut selera masing2.

7. You can also add whipped cream on top. Sejukkan before dihidang.

The original recipe was a bit different, and I altered it a bit. Instead of letak filling cream custard td siap2, you can always bake the crust first.

AND MAKE SURE letak parchment paper and pemberat pie ( it some kind of stones bentuk mcm coklat chips yg digunakan utk diletakkan dlm kulit pie masa membakar ) Kalau tak kulit tart tadi akan mengecut dan tak rata.

That’s why I like to put my filling in and then bakar( sbb tak ada pemberat pie :p)

Very yummy.Selamat mencuba!

reference:Joy Of Baking

Fruity Real Cheesecake Recipe

Fruity No-bake Cheesecake

Fruity No-bake Cheesecake


  • 150g Graham Cracker or Oreo Cookies
  • 30g melted butter
  • 250g Philadelphia Cream Cheese
  • 110g sugar
  • 250ml *fruit juice
  • 110g fresh *berries
  • 400ml whipped cream
  • 10g gelatine (melted in warm water)

How to make:

1. Combine prepared crumbs (graham or oreos) with the melted butter. Press on bottom of 9 inch springform pan.Kalau guna Oreos, make sure you guys scrape off the cream, and you guys boleh guna cream tu untuk ganti gula.After that you guys can cut back the amount of sugar in the recipe.

2. Beat the cream cheese with sugar in bowl with an electric mixer until smooth. TIPS: Before mixing the cream cheese,wrap the cream cheese dalam plastic wrap and panaskan dalam microwave for 10-20sec.

3. Whisk in fruit juice*, crushed fresh or frozen berries, and whipped cream. Make sure you guys whipped siap2 before campurkan dgn juice tadi. Or if you guys boleh carik Kraft Cool Whip topping,get the 1liter size and used all of it.

4. Mix in the gelatine yang dah dicairkan dalam air panas/suam into the cream cheese mixture.

5. Pour over prepared crust. Freeze until firm. Remove from freezer and let stand in refrigerator for 15 minutes before serving.

I got the recipe from KRAFT Canada and alter it a bit sebab I didn’t have any Cool whip. Try la, sebab cake ni sangat la senang nk buat and only takes about 10-20mins to prepare.

Seperti biasa..SELAMAT MENCOBA! -D

*fruit juice can be orange,apple..etc. Ikut selera masing2

*berries can be either strawberries,blueberries etc. You can use frozen ones kalau tak ada yang fresh

Chocolate Cake Recipe (Resepi Kek Coklat)

Chocolate Cake ( Kek Coklat )


  • 290g flour
  • 150g cocoa powder
  • 1 tbsp salt
  • 1tbsp baking powder
  • 1tbsp baking soda
  • 675g sugar
  • 5 large eggs
  • 1tbsp vanilla extract
  • 230ml milk
  • 2tbsp lemon juice
  • 170g butter
  • 250ml strong coffee

How to make:

  • Sift together all the dry ingredients;flour,cocoa powder,baking powder,baking soda,salt.
  • Stir in sugar. Sukatan gula ni quite banyak, so if you guys rasa tanak manis sgt,you can always lessen the amount.
  • Combine eggs and vanilla essence in a different bowl. You guys kena make sure that the eggs are at room temperature. Kalau bawak kluar straight from fridge let it warm up to suhu bilik dulu baru guna.
  • Mix in the eggs into the dry ingredients.
  • In another bowl, add milk and lemon juice. Actually, this is to substitute buttermilk. Since buttermilk ni susah juga nk carik,you guys can always use this substitution.Let the milk sit for awhile, sampai susu tu jadi pekat sedikit.
  • Melt the butter.
  • Add in milk(buttermilk tadi),melted butter and coffee ( coffee ni boleh guna Nescafe yang dah dicampur dgn air ) to the dry ingredients.
  • This batter will bake you two 9-inch(23cm) cakes. So kalau nak buat satu je,then separuhkan all the ingredients diatas.
  • Bake in pre-heated oven (180degrees) for about 50mins or so. You guys kena make sure that you guys preheat the oven dulu. This is very important in order to make sure cake korang bakar naik dengan elok, and doesn’t sink in the middle.
  • Transfer pans to a wire cooling rack. Make sure that you guys let the cake cool off completely before doing any decorations on the cake.

I found this recipe after purchasing a book on Cake decorations from

Kate’s Cake Decorating:

Techniques and Tips for Fun and Fancy Cakes Baked with Love

Buku ni is mainly on how to make decorations for you cake, but inside are also a few recipes on cakes,fondants,buttercream etc. Agak menarik. And I tell you, the chocolate cake is AMAZING!

Sila la cuba resepi kek coklat ni. And if you find some of the ingredients terlebih ke terkurang ke, you can always make adjustments based on you own taste.

Happy Baking!

New York Baked Cheesecake Recipe

New York Baked Cheesecake

NY cheesecake


  • 1 pack of phillidelphia cream cheese (250g)
  • 200g of sour cream
  • 200ml whipped cream
  • 3 eggs
  • 90g sugar
  • a few drops of vanilla oil
  • 20ml lemon juice
  • 2 tablespoon of cornstarch
  • 300g of Graham crackers
  • 50g melted butter
  • How to make:

    1. Wrap the cream cheese in sunwrap and put in the microwave oven for about 1-2 minutes. The microwave setting has to be at low, and the cream cheese should be warm and soft enough that it will leave a mark when you lightly touch the surface.

    2. Cream the cheese with sugar. Then gradually add the sour cream to the mix. Make the sour cream into 4,5 portions and add it one at a time,evenly mixing it out. Avoid adding the whole sour cream at one time.

    3. Then, add in the vanilla oil and eggs. Eggs should also be added one by one.

    4. Sift in the cornstarch and lastly, add in the whipped cream to the mix. You have to make sure that you mix everything well, and avoid having any lumps in the mix.

    5. Crunch the Graham cookies using a food processor into fine bits. Melt the butter and add into the crushed Graham cookies. Press frimly onto the base of the baking pan evenly.

    6. Take a flour sifter and pour in the mix into the pan through the sifter. This is to avoid any remaining lumps from going into the pan, and making the mix spread out nicely.

    7. Bake in a preheat oven (180degress) for 30 minutes. The technique of baking the cheesecake is to put boiled water around the pan. Avoid putting to much water, and if you’re using a spring type pan, make sure you wrap your pan with aluminium foil to avoid water from going into the pan. Baking at 180degress will give your cake a nice brown color on the top.

    8. Next is to bake it at 160degress for another 30 minutes. This is to make sure that the inside of the cake is cooked. Total baking time is approximately 1hour.

    9. Once finished baking, wrap the cake and put it in the refrigerator to chill.

    I did this recipe quite a while ago, and had always been my favourite cheesecake recipe eversince.Coba,coba jangan tak coba.A simple recipe that I’m sure anyone can do it at a small amount of time -)