26 August 2013

AM BACK......just for a minute only :))

Salam lama giler iols tak jenguk dapur ni. Sure ramai yg hidup lagi ke tuan tanah ni?? Hidup lg ye uols..hehehehe.

I would like to thank all of u who still visit my blog walaupun dah bersawang dan lalang dh setinggi pokok kelapa. How I miss sharing all the recipes with u guys tp apakan daya keadaan yg tak sesuai gitu.

utk pengetahuan semua iols dh berpindah dari shah alam ke PJ dr umah teres ke kondo..kondo yg belom dilengkapi astro HD dan juga unifi..uwaaaaaaaa itu psl ler iols tenggelam terus. Guna YES4g pon tenggelam timbul je line ...haywire hidup tanpa teknologi IT ni biar pon gempak macbook air iols tu tp ttp tak bermakna..sob sob..sedih dan pilu rasa hati ni berderai bak kaca terhempas ke lantai..sungguh kejam unifi bila dia minta cukup 800 application daripada penduduk baru dia nk mai install cable..puikkk...

ok lah uols..sekian luahan hati dan perasaan yg iols pendam sekian lama ni. But I will try to update using my phone je..yg penting ada resepi kan..kan??..

ok uols jumpa lagi nanti..selamat hari raya maaf zahir dan batin. Halalkan kalau ada tercilok resepi @terkasar penulisan....:)

20 January 2013


Ramai yang tanya iols macam mana nak buat pavlova, susah ke senang ke dan macam-macam lagi lah. So iols dah pun share kan resepi pavlova untuk rujukan semua. Untuk menyakin kan lagi uols yang baru nak test buat pavlova here the tips that may help you...

Step 1:
A basic meringue contains 55g (1/4 cup) caster sugar for every 1 egg white. (The addition of cream of tartar and vinegar helps create a soft marshmallow centre and a crisp crust.) Begin by whisking the egg whites in a clean, dry bowl - any grease or moisture will stop your eggs from aerating. Gradually add the sugar, 1 tablespoonful at a time, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a further 2-3 minutes or until the mixture is thick and glossy. Undissolved sugar causes "weeping" (when moisture forms on the meringue) so if the mixture is grainy, continue whisking.

Step 2:
Line a baking tray with non-stick baking paper. Draw a disc on the paper and spoon the mixture onto the disc. Use a palette knife to draw the meringue mixture upwards around the edge to create furrows. This will help support the sides of your pavlova, and prevent it from cracking too much and collapsing.

Step 3:
After baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely. If you remove the meringue when it's still warm it will cool too quickly, and may crack and collapse.

Australian Good Taste - December 2007 ,

Good Luck & Selamat Mencuba uols...


  • 3 egg whites
  • 3/4 cup caster sugar
  • 1/4 tsp cream of tar tar
  • pinch of salt 
  • 1 tsp cornflour
  • 1 lemon zest 
  • 1 1/2 cup whipping cream
  • 2 tbsp icing sugar (i like my cream a bit sweet if you don't just omit the sugar)
  • Strawberries or any fruit you like (preferably with some sour taste)
  • Raspberry filling 


  1. Preheat oven to 100°C. Line  baking tray with non-stick baking paper. Draw a 10 cm disc on the paper. 
  2. Use an electric beater to beat the egg whites, cream of tar tar and salt  in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Sieve in the cornflour and lemon zest  and fold until just combined.
  3. Scoop the meringue mixture into a piping bag with round tip and pipe evenly among the prepared discs or spoon the meringue mixture evenly among the prepared discs and smooth the surfaces. Bake, swapping the trays halfway through cooking, for 50 minutes or until the meringues are crisp and is dry to touch. Turn oven off. Leave meringues in oven, with the door ajar, to cool completely.
  4. Use an electric mixer to whisk the cream in a medium bowl until soft peaks form and add in the icing sugar. Spoon onto the top of the pavlova. Decorate the top of the pavlova with rasberry filling and strawberries . Serve immediately.