Saturday, June 13, 2009

Homemade Strawberry Cupcakes

Strawberries are sweet and juicy and is a favourite fruit for home or commercial use as a theme for desserts. Shing wanted to make a cupcake for one of her best mate's birthday and so, what you see in photos are the final product. We also attach the recipe for sharing and hope you'll enjoy baking a lovely cupcake for your friends and loved ones to try :)

Strawberry and Vanilla Cupcakes

Ingredients(For 12 cupcakes):

For the Cupcake:

125g unsalted Butter, at room temperature
125g Caster Sugar
2 Eggs
125g Self Raising Flour
2 Tablespoons Milk (Whole or semi skimmed, not skimmed)
3-4 teaspoons of Strawberry Jam

For the Swiss Meringue Buttercream:

4 Egg Whites
250g Caster Sugar
250g unsalted Butter
2 teaspoons Vanilla Extract
4 Tablespoons seedless Strawberry Jam

For Decoration: 6 fresh strawberries, each halved

Preparation Method:

For the Cupcakes

1. Preheat the oven to 190°C/Fan oven 170°C/375°F/Gas Mark5.
2. Line a Muffin Pan with 12 paper cases.
3. Start by making the cupcakes. Beat together the butter and sugar until pale and fluffy.
4. Add the eggs, flour and milk and beat until well combined and smooth.
5. Spoon the mixture evenly into the 12 paper cases.
6. Spoon a little jam onto each cake and, using a cocktail stick, swirl the jam into the batter.
7. Bake for 12-15 minutes or until a skewer comes out clean.
8. Remove from the oven and leave to cool on a wire rack.

For the Swiss Meringue Buttercream

1. Place the egg whites and sugar in a bowl over a pan of simmering water. Stir constantly to prevent the egg from cooking.
2. After 5-10 minutes, when the sugar has dissolved, remove the bowl from the pan of simmering water and whisk until the meringue has puffed up and the mix is cool.
3. Add the butter and vanilla to the meringue and whisk until the butter has been completely incorporated into the meringue.
4. At first, the meringue will collapse and look curdled, but don't worry. Stop when the mixing is smooth, light and fluffy.
5. Beat the jam into the buttercream.
6. Spoon the buttercream into a piping bag and swirl onto each cupcake.
7. Finish off with a half cut fresh strawberry.


And here's the final product!

Freshly baked out from the oven


The finished product!


Upclose and feeling really hungry looking at it hehe...

My verdict: The cupcake tastes really good as the texture and taste is perfect. I enjoyed the cupcake very much. If you do not like sweet creams then maybe try considering reducing the amount of caster sugar. Hope you guys will enjoy this recipe!

Thursday, June 11, 2009

Subak @ Kampung Penchala

My sister overcame an article in the newspapers on Subak, with a title 'Dine With Nature'. Therefore, we went online to checkout its website. Found the restaurant's setting rather interesting and we were also curious as it's situated in the middle of Kuala Lumpur City. I was thinking and wondering if there is really a Dine With Nature kind of restaurant nowadays in the city??

I was eager to try it out and search for this restaurant that serves fusioned Balinese food and Western dishes. Also, it was one of my good friend's birthday last week, so, I thought it would be a great place to bring her out for her birthday celebration brunch. Since I thought it might be kinda 'nature friendly' place which you can meet lots of mosquitoes, we decided to visit during noon. Well, nevermind the mosquitos, it would be good and fresh to have dine in a place as such once in awhile rather than having a lunch in a crowded mall. :)


The exquisite fine dining Subak Menu


100% Purely Squeezed Orange Juice RM10


'Blue Ocean' Soda Drink RM7


Appetizer Trio RM25

3 pieces of Fried Calamari Rings, Javanese Style Spring Rolls and Fish Goujorns. Yes, it's good for those who want to try bits and pieces. But believe me, it's rather too small as an appetizer..as it's Delicious.


Ibu Yati's Gado-Gado RM10

A Balinese Gado-gado, which is one of my favourite salad as I love peanut sauce. It's a traditional vegetable salad served with its homemade special 'bumbu' peanut sauce, with a touch of spicyness in it.


Balinese Fried Rice with Grilled Seafood Skewers RM25

Fragrant Balinese Style fried rice served with seafood skewers with sunny side. The fried rice wasn't a spicy one as I've expected, but, taste good enough as it has the 'Wok Hei' in it.



Spaghetti Carbonara with Pan-Fried Salmon and Green Lipped Mussel RM36

Rich cream and cheese flavor of carbonara topped with Pan-fried Salmon is a dish that you can't missed. I personally do love Salmon fish ALOT! So, i insisted Bran to order this. Though there is only two mussels in it, but it's enough for its portion as its a creamy pasta and we tried not overload ourselves.



Subak's Curry Mee with Fresh Water Prawns RM18

Another Asian delight dish served as its house specialties for those who prefers closer taste to local food but yet, fusion with Balinese style.



King Prawn Char Koay Teow with Chives and Bean Sprouts RM18

A rather different type of Char Koay Teow with soupy style in it. I guess the last char koay teow I had with quite abit of gravy in it was 'Key Char Koay Teow' in Seberang Prai.


Of course, not to forget to capture a few more shots with the birthday girl, yin.



Forgive me for having the photos with us in it, as we were overwhelmed with the outdoor settings...




For a new experience to dine in restaurant with good food and fresh air, I would recommend this restaurant. Oh yea, and also if you don't mind the friendly nature friends or animals (such as squirrels, butterflies, dragonflies and mosquitoes around) enjoy their day as well. Good food and Good place to hand out with your family or friends during the weekend. It would be a great dining experience for you.



Business Hours:

Mondays to Sundays including Public Holidays
11am till 12 midnight


Contact: 03-77299030/9031

Address: Lot 3213, Jalan Penchala Indah Bukit Lanjan 60000

Website: www.subak.com.my