Habibah's FotoPage

By: Habibah Kovacs

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Saturday, 8-Nov-2008 09:58 Email | Share | | Bookmark
My favourite photos

Sunset over melbourne
Sunset - backyard
Weed flower
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Monday, 3-Nov-2008 03:28 Email | Share | | Bookmark
New food n Cats

Mexican hats
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After a long absence, today i decided to update my page ... found another recipe for (mexican hats) and made the batter and was enough to cook for 3 days. i love this kuih since i was a child in m'sia. once cooked, i couldn't stop eating from afternoon till they ran out at night. Today my daughter, Yasmin came over and she loves them too and complaint that she just couldn't stop eating them! good thing is i didn't eat so many. they are very very addictive!!!! kuih came out looking "perfect" - with scalloped edges - when you leave mixture in fridge overnight before frying.

I know ... they are a little black ... i love my kuih/cakes that way.

I couldn't resist taking photo while it's cooking, very interesting to watch it slowly develop .... the recipe below will result in very crispy edges, if u prefer them to be less crispy - use equal amounts of the 2 flours.


2 cups Rice Flour
1 cup Plain Flour
2 tbsp Coconut Cream Powder (optional)

1½ cups Hot Water
½ packet Gula Apong (Palm Sugar) - I used 1/2 palm sugar n 1/2 gula merah
3-5 tbsp Sugar (adjust to your taste)


1. Pour hot syrup into flour mixture and mix well until smooth. Cover and stand for at least 2 hours. For a more spongy result, keep overnight in a fridge (i found this is best cos then u'll get the scallopped edges too).

2. Heat up about 1-2 cups of oil in a smal 8 inch diameter wok which has a deep dome shape in the middle. This will shape the kuih accordingly.

3. Pour 1 scoop of batter in the middle at one spot. The kuih will spread by itself & float.

4. Let the edge expand fully before flipping. Flip and prick the centre of the kuih to release some air & prevent it from exploding.

5. Fry until golden. Drain on paper towels.

6. Makan lah as many as u want ........ to heat up just pop into the toaster.

We now have another cat - the white one - actually it's a stray cat that has decided to make our home her own. so now we have 2 cats, a male black and a female white. the visitor eats more than our cat. she is leaving her beautiful fluffy hairs all over the carpet but still ... we couldn't help but love her. she is very affectionate, loves to be patted sooo much.

Isn't she she just gorgeous????!!! She has 2 different color eys, 1 blue and the other one is orange!

And lastly ... here's my new kenwood chef. I finally took the plunge and bought one. So made this sponge and it was so very easy ... no need to hold the mixer for 15 minutes to beat the eggs ... i can walk around whilst the mixer do the hard work for me. GREAT. Definitely money well spent.

Sunday, 22-Jun-2008 04:14 Email | Share | | Bookmark
finally ... new update!!!

strawberry sponge
Cherry cake
Here's my latest venture (no .. not really). Not that I haven't been cooking lately... just haven't been taking photos. As for sponge .. i have tried different recipes, this is still the best one. My family's favourite.

Strawberry sponge

My Best Sponge Recipe
3 eggs
1/2 cup castor sugar
1/4 cup all purpose flour
1/4 cup cornflour
1/4 cup self-raising flour
1 tbsp boiling water
2 tbsp butter - melted

1. set oven to 190C. grease 20cm deep round pan.
2. beat eggs with electric mixer for at least 7 minutes until thick n creamy. gradually add sugar, beat for 3-5 minutes until all sugar has dissolved (inadequate beating at this time will result in a disasterous sponge).
3. Sift combined flours over egg mixture, carefully fold in (do not beat).
4. Fold in combined water and butter (do not beat)
5. Pour mixture into pan, tilt pan to distribute evenly. You can bake in 2 sandwich pans if preferred.
6. Bake in middle of preheated oven for about 30 minutes - top should feel springy.
7. turn onto wire rack to cool.
8. split in half and fill with your favourite filling - such as jam and whipped cream.
9. Decorate with fresh strawberries.

This is my youngest son's favourite cake. The strange thing is ... he only eats it hot, so he put small piece in the little oven and re-bake it before eating.

Will type recipe later

hm ... dah lupa macam mana nak insert big photo in ...... dah tried many times but still didn't work!!! let's see how i go this time.

Wednesday, 26-Sep-2007 11:20 Email | Share | | Bookmark


Thursday, 12-Jul-2007 03:12 Email | Share | | Bookmark
Walnut coffee cake

Walnut coffee cake - mixture
Walnut coffee cake - after
Walnut coffee cake - texture
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Today i made Walnut coffee cake - a family favourite. I used to make this many many yrs ago - then lost the recipe card. Finally i found one very similar n made it n it was very very yummy ....

I will type recipe later ...

aha ... dah found recipe - i was lucky, 1st place i looked, there it was:


1 cup is 250 mls

½ c. chopped walnuts - (i roughly ground in blender)
1 tsp. cinnamon
½ cup brown Sugar

½ c. softened butter
2 c. flour
¾ cup castor sugar
1 c. sour cream
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla

Combine in small bowl - walnuts, cinnamon and 1/2 cup sugar.

Heat oven to 350 degrees - 9 x 13 inch (or medium size round) pan, greased.

Beat butter, 3/4 cup sugar until fluffy. Gradually beat in flour, sour cream, eggs, baking powder, soda, and vanilla.

Beat until light and fluffy. Spread half in pan, sprinkle half of walnut mix over. Spoon on rest of batter - spread as best you can and top with remaining walnuts.

Bake 25-30 minutes.


These donuts are very easy to make. I think i made the mixture a little bit too soft .... so couldn't make it into nice shapes. It's very similar to churros ... i think. I've not made chorros yet ... but looks n sounds very similar.


Sorry lah mamafami ... i dah lama tak visit fotopage ni. now i'm searching for recipe on my pc. i have sooo many recipes, in sooo many documents - no idea where it is. no fear, i will find it cos i do want to make this cake again. once found i will type it here for you.

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