This blog is dedicated to my lovely daughter Alia and lil baby Darwisy. Thanks to those who has read my blog


Lunch @ saba restaurant setiawangsa

Alhamdulillah....rezeki di hari ahad...bersamaan dgn 30.03.2014

Main menu...kabsah lamb.....super....
Lamb soup....hmmm....
Plate of chicken shawerma....super...
Mulawah bread
Soft drink
Mineral water
Water melon juice
Milo ais for ahmed....

Overall makan sini boleh dtg lg.....gambar boleh bil 72.40

Sent from my Samsung Galaxy Tab

Kek apple terbalik..

Alhamdulillah kek jenis terbalik....bermusim....minum petang...sesiapa peminat apple hijau dan kayu manis....kek ini mmg sesuai dgn anda....mmg berbaloi....rasa gula hangus dan bau kayu manis sgt enak...minum dgn teh hijau....

4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut into small pieces
3/4 cup (160 grams) light brown sugar
1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick) Lina add serbuk kayu manis)
Maraschino cherries or candied cherries (optional)
Cake Batter:
1 1/2 cups (195 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar

Pineapple Upside Down Cake (lina tukar kpd apple pula)
Pineapple Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.
Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.
Makes one - 9 inch (23 cm) cake. Serves 6 to 8.
Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

Sent from my Samsung Galaxy Tab 0 comments