Apple Oat Crumble (using the PHILIPS Air Fryer)

 (using the PHILIPS AIR FRYER)

 
I cannot explain this love I have for Crumbles..especially Apple Crumbles.  The many many times I have made crumbles, I always seem to enjoy the simple ones, with just flour butter,sugar and spices. Lately however, I love chunks, I love texture and I love the extra crisp and I love the natural sweetness of dates & cherries. So I tried out this recipe which I must admit is pretty good!

As always, the PHILIPS Air Fryer has made my life so easy. From initially using it for just frying, then reheating, adding crisp. Of late I have enjoyed baking using it.  I don't have to heat up a whole oven when I'm just baking for two! My daughter and me!

 

Ingredients:~

·      3 green apples, peeled, cored & sliced
·      1/3   cups flour
·      1/3  cup butter
·      ½ tsp salt
·      ¼  cup brown sugar
·      ¼ cup sugar
·      ¼  cup oats
·      ¼ cups muesli
·      ½ tsp nutmeg powder
·      ½ tsp cinnamon powder
·      3 dates, chopped
·      3 red cherries, chopped
·      3 green cherries, chopped
·      8 walnuts, chopped

Method:~

1.   Grease the baking dish.

2.   Arrange the apple slices in the baking dish. Sprinkle a little brown sugar & cinnamon powder lightly over the apples.

3.   Place the flour, oats, muesli, salt, both sugars, nutmeg & cinnamon powder in a large bowl. Mix well.

4.   Put in the butter and rub it into the dry ingredients till it resembles clumpy breadcrumbs.

5.   Sprinkle the crumble over the apple slices.

6.   Bake the Apple Crumble in a preheated PHILIPS Air Fryer for 30 minutes at 170ºC .

7.   Serve with warm custard or ice cream.

tea-time treats

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Seri Kaya Bakar (using the PHILIPS Air Fryer)

 

I love simple traditional recipes and I truly love this recipe in particular, due to the story behind it. My husband's aunt's mother (that makes her Din's grand aunt right?) created this recipe, cooking it often. Her recipe was sought after as she used to supply her Seri Kaya Bakar to the Sri Menanti Palace in Negeri Sembilan  for the royal family. And what's more, she cooked this exact recipe for my parents-in-law's wedding in 1955, for all the guests to enjoy! Lovely! 

Using the Philips Air Fryer to bake this Seri Kaya Bakar is so amazing....I get to see the Seri Kaya Bakar really puff up in comparison to the conventional oven. This is due to the hot air pressure making the texture fluffier and softer..... and it takes only half the time to cook than normal!

·      ¾   cups plain flour

·      1 cup thick coconut milk          

·      5 pandan leaves, blended with ¼ of water & strained for the juice

·      ½ tsp green colouring

·      4 large eggs, beaten       

·      ¾ cups caster sugar       

·      2 tbsp ghee, melted       

·      ½ tsp cinnamon powder          

·      1 tbsp sultanas

1.    Beat eggs, sugar, pandan juice and green colouring together in a large bowl.

2.    Pour in the coconut milk.

3.    Put in the flour gradually and beat till well combined and becomes a smooth batter.

4.    Heat a cake tin in a preheated 180ºC PHILIPS Air Fryer.

5.    When the tin heats up, put a little bit of ghee.

6.    Pour the Seri Kaya into the tin till ¾ full.

7.    Bake in the PHILIPS Air Fryer for 12 minutes.

8.    After 7 minutes or when the Seri Kaya Bakar is ¾ cooked, sprinkle with cinnamon powder and sultanas over the top.

9.    Bake for another 5 minutes.

tea-time treats

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Kuih Kosui Makcik Gah

I try to always be grateful for something everyday. Today, I am grateful for the gorgeous Lompang cups that Nura gave me, which I used when making this Kuih Kosui. I am also grateful for the delicious & super tasty recipe Awa & Naj's mum shared with me. Din I noticed, is so grateful that his tummy is happy!!

~Ingredients~

• 1 cup palm sugar, chopped
• 1 cup coarse white sugar
• 2 pandan leaves
• 8 cups of water
• 3 cups of plain flour
• 2 cups of sago flour
• 1/2 tsp kapur(lime) mixed with 1 cup of water
• 1 coconut, grated only for the white, steamed for 5 minutes & sprinkled with 1/2 tsp salt
  

~Method~

1. Put the palm sugar, coarse white sugar, pandan leaves & 4 cups of water in a pot.
   
2. Boil both the sugars until it has dissolved.
3. Remove from the flame and allow to cool to room temperature.
4. In a large basin, put in the plain flour, sago flour & 4 cups of water.
5. Beat all the ingredients until well combined. Alternately, all the ingredients could be mixed in a blender.
6. Pour the lime water(air kapur) into the batter.
7. Mix in the prepared sugar syrup.
8. Heat the steamer.
   
9. When it boils, place the kosui cups or tray into the steamer & steam for about 2 minutes.
10. Remove the lid & quickly pour the Kosui batter into the cups/tray till it almost reaches the brim.
11. Close the lid and steam for 20 minutes.
12. When done, remove from the steamer and arrange on a tray to cool.
13. When the Kosui is totally cool, remove from the cups and serve on a dish.
14. Sprinkle with grated coconut when serving.
    

tea-time treats

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Kuih Kacau Labu

With extra pumpkins in my kitchen, I quickly made some Kuih Kacau Labu to munch on while watching the royal wedding. The Kuih Kacau Labu is almost gone & William has not even arrived Westminster Abbey!! Ohhhhh oooooooo

Ingredients:~

· 1 medium sized pumpkin, peeled, cut into small sized, boiled & blended together with the water it was boiled in.

· 1 cup of sugar

· 2 ½ cups of coconut milk

· 2 pandan leaves, torn & knotted

· 5 large eggs, beaten

· ½ cawan plain flour mixed with 1 cup of water

· 1 tsp rose essence

Caranya:~

1. Pour blended pumpkin into heavy based pan (the solid brass pot is ideal).

2. Put in the sugar & pandan leaves.

3. Pour in the coconut milk. Cook on medium heat.

4. After ½ an hour or when the pumpkin custard begins to boil & thickens, pour the beaten eggs slowly into the mixture while stirring it at the same time.

5. Pour the flour mixture gently & slowly into the pumpkin custard. Do not stop stirring at this stage.

6. Add the rose essence and stir it in.

7. When the mixture begins to thicken, shines, does not stick to the side of the pan and is heavy to stir, it should be ready.

8. Allow to cool in the pot until it is ready to be served. Decorate with cherries.

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Izarra's Almond Macarons

My teenage daughter Izarra, cooked Macarons two days in a row until I gave up tasting it but my other 3 kids still got excited over it.....as if they didn't get enough!!!! I guess they must really love Macarons!

 Macaron Recipe

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Pistachio Baklava

Arabic food has long influenced the Malaysian food culture, especially in the southern state of Johore. Of late, with an influx of Arab tourists and students, the influence has been greater nationwide. Arab restaurants now are very common and popular in Malaysia. Baklava especially, has had an exceptionally favourable response as a delicacy. They are commonly eaten as well as given as gifts during festive season.


Ingredients for the baklava:~
2 cups of pistachio nuts, chopped
1/2 kg of phyllo pastry sheets, thawed, separated & halved (Cover with damp cloth to prevent drying)
1 cup butter, melted
1/2 cup sugar
1/2 tsp cinnamon, ground
1/2 tsp ground cloves, cloves
3 tbsp finely ground pistachio, as garnish

Ingredients for the syrup:~
3/4 cup sugar
3/4 cup honey
1 cup water
2 tbsp lemon juice
1 cinnamon stick

~Method for baklava~
1. In a bowl, combine sugar, cinnamon and pistachios.
2. Place a phyllo pastry sheet onto a 9"x 13" greased pan.
3. Brush the pastry all over with the melted butter quickly.
4. Sprinkle the pistachio mixture thinly over the buttered pastry.
5. Cover the nuts with 2 layers of the phyllo pastry, brushing thoroughly on top of each layer.
6. Continue this process of layering the nut layer in between 2 layers of phyllo pastry until all the pistachio mixture has been used up, spreading butter on every layer of pastry.
7. Cut layered baklava pastry intp 2" diamond shapes using a sharp knife.
8. Bake at 350º for 30 minutes or until brown & crisp.
9. Spoon the syrup evenly over the hot baklava.
10.Allow to cool for a minumum of 4 hours.
11. Garnish with crushed pistachios.

~Method for syrup~
1. In a saucepan, combine all the syrup ingredients.
2. Bring to a boil.
3. Reduce to medium heat & simmer for about 10-15 minutes until syrupy, stirring occasionally.
4. Remove the cinnamon stick.
5. Allow to cool before pouring over the baked baklava.

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Orange Jelly Wedges

This is a creative way to serve jelly......orange jelly served in the orange skin. I always serve this during my kids parties as it's easy handling, fun sized and can be made in advance!


Ingredients:

• 1 packet (1 tahil) of agar-agar
• 6 cups of water
• 3/4 cup coarse sugar
• 1 tsp orange oil
• 2 tsp orange colouring

Method:

1. Boil water in a pot. As soon as the water begins boiling, put in the agar-agar.
2. In about 10 to 15 minutes, the agar-agar should have melted.
3. Put in the sugar. Stir well.
4. Pour in the orange oil & colouring.
5. Pour the jelly into a jug. Pour gently into the orange-skin casing to the brim.
6. When the agar-agar sets, put it in the refrigerator to cool.
7. Just as you are about to serve, cut the orange into wedges.



Preparing the orange-skin casing:

1. Wash & clean dry 8 oranges.
2. Cut into exact half from the tip of the orange.
3. Remove the orange fruit, leaving the skin intact.
4. It's important that the fruit has no holes or cracks or it cannot bu used.
5. Arrange the empty casing on a clean tray that fits all the orange skins perfectly, so that there will be minimum movement.

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