A cronut, croissant & cruffin

B turned 28 exactly three weeks ago. We, and by we I mean the JABS (coz we ain’t got no other friends; and how neat is it that Sophea can take the S in JABS?☺️), celebrated her birthday with brunch at Dotty’s.

salted egg cronut, nutella curffin, speculoos croissant

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I really wanted Suki-Ya

Salam Maal Hijrah, everyone! Do you ever feel like three-day weekends go by just as fast as your regular two-day weekends? For me, it sure does whizz by quickly! It feels like I just ended the work week, and now Monday is quickly coming to an end, and Tuesday is creeping up on me.

I spent the last three days vegging out at home, mostly. But I did drive back to Subang on both Saturday and Sunday for breakfast with my sisters and to catch a movie with my mom, brother and nephew. We saw Miss Peregrine’s Home for Peculiar Children – it was pretty good, but the ending was quite abrupt though.

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Easy as (Apple) pie.

love  pies. Chocolate cream pie, shepherd’s pie, cottage pie, chicken pot-pie, pecan pie – be it sweet or savoury, I love them all the same. Now that I’ve listed the pies, I have a strong hankering for shepherd’s pie!! My pie-making repertoire includes a pretty kick-ass chicken pot-pie, if I do say so myself; it’s one that my family loves a lot. When it comes to sweet pies though, I’ve only ever baked fruit pies; more specifically apple pies. I have never tasted any other fruit pie, let alone bake them! Apples are easily available and cheap, that’s why it’s always been my go-to.

easy homemade classic apple pie recipe

I’ve tried a variety of different recipes, and each time I’ll take note on how to tweak and improve it to suit my tastebuds. Often times, the recipe for the fillings ends up being too sweet, and I cannot eat more than a few bites of the pie. After a few trial and errors though, I think I’ve come up with my favourite filling recipe ever! It’s not sickeningly sweet, with just the right amount of tartness and bite to it.

For the dough, I like to make them from scratch as well; and just like the filling, I’ve tried different recipes – though I don’t think it differs much taste and texture-wise. I love this recipe from Laura; it’s quick and easy, works great for both sweet and savoury pies. I will double the amount to get 2 pieces for the base and top of the pies. Sometimes I’ll even make extra to freeze for future use. Feel free to use whichever pie crust recipe that you love, or head out to the grocery store and pick up a box of ready-made pie crust. Not gonna judge ya. 😉

easy homemade classic apple pie recipeThe granules of sugar sprinkled on top adds a nice crunch; and no, they’re not burnt I swear.

Classic Apple Pie

Makes one 9-inch pie

Ingredients

  • 6 Granny Smith apples, peeled, and sliced
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons flour
  • 3 tablespoons butter
  • 1/2 cup water
  • juice of 1/2 a small lemon
  • 2 pie crusts
  • 1 egg, beaten (for egg wash)
  • sugar for sprinkling

Directions

  1. Make the dough, and chill it as per instructions.
  2. In a pot, toss the apples, cinnamon, brown sugar, and flour together. Add in the water and butter.
  3. Cook the apple mixture on medium heat for 7-10 minutes until the sauce has thickened, or until the apples has cooked down to your liking. Add in the lemon juice and stir. Set aside to cool slightly.
  4. Roll out the first pie crust, making sure to have it larger than your pie plate; and place into a 9-inch pie plate. Pierce with fork all over and bake in a preheated oven at 180˚C for 8-10 minutes, or until lightly golden-brown.
  5. Roll out the second pie crust and cut into 1-inch strips for the lattice top (this is optional, you can just slap on the rolled crust, crimp the edges and call it a day if you’re not up to do the lattice).
  6. Fill the pie plate with the apple filling, and top with the strips of pie crust. To achieve the lattice-effect, lay half the strips horizontally across the filling, leaving 1/2-inch gap or so in between. Fold every other strip back on itself, and lay one of the remaining strips vertically over the unfolded horizontal strips. Unfold the folded strips, and fold back the strips under the vertical strip. Lay another strip vertically, and swap the folded and unfolded strips again. Repeat until all the strips are used. If this doesn’t make any sense to you, this step-by-step guide will help you understand better.
  7. Crimp the edges using a fork, or the pinch-method. I skipped this step this time because I was lazy (lets call it rustic, eh?). I just tucked the edges under and on to the next step!
  8. Brush liberally with the egg wash, and sprinkle a generous helping of coarse sugar over it. Granulated sugar, brown sugar, or Demerara sugar can be used for this.
  9. Bake at 190˚C for 20 minutes. Once the 20 minutes are up, turn down the temperature to 170˚C, cover the pie loosely with aluminium foil and bake for another 20 minutes.
  10. Let cool for about 1-hour (it will still be warm), and it’s ready to be devoured!

xoxo

Pavlova is always a good idea

Raya is coming to an end and this weekend will be the last week of Syawal; but open-house invites are still coming in left and right. I don’t go to a lot of open-houses, because I don’t have a lot of friends (hahahah how sad); but if a family member is hosting it, I definitely make it a point to go. Why? It’s only once a year; and most of us don’t get to be in the same place at the same time; so whenever I get a chance to be around them, I’d take it.

This past weekend two of my aunts hosted raya open-houses on Saturday and Sunday each. They live pretty far from where I am, roughly an hour or so. Now, you may think that doesn’t sound so bad; but oh boy. The traffic at their area is always a nuisance. But traffic congestion won’t stop us from visiting them; I mean, think of all the food you’d miss! I was even more excited to go when I learned what was on the menu: Nasi Kerabu and Laksa Johor! #chubbs

Being the domestic darling that I am, I baked a pavlova the night before. I initially intended to bake two and take one to each house, but time was not on my side. I was happy to see my aunt grinning from ear-to-ear when she saw me lugging the pav out of the car. She’s always requested for me to make it whenever she sees the photos on my intsagram. Puas dapat makan!

The pav was gone in mere minutes! Ahh, nothing beats the feeling you get when you see that people love the food you’ve prepared for them. Next time I’ll probably make mini pavlovas, and double it!