Thursday, 30 October 2014

Red Velvet Choc Chip Cookies

I got a thing with RED VELVET treats... it will never end.. I keep on looking for new treats for this red velvet addiction. From cakes to cookies to other sweet treats, you see it will never end. Plus, we at abrahamtreats is specialized in Red Velvet treats.. We do bakes other flavors, but like I mentioned our main product is red velvet..

I decided to share this delicious crunchy amazing red velvet can make them into small balls or medium sized cookies it still tastes amazing..I don't usually share our recipe product but one or two should be fine I assume :)

After all, my customers still come back to us for this crunchy bites!

I urge you guys to really give this a try, even you have second thought about it!

The first time I laid my eyes on red velvet when I was 23 on my birthday, my family treats me this delicious red velvet cake.. and it forever stuck with me till today...

I love the red color, it's just amusing.. Its attract me.. After all, I love anything that is red haa...


1/2 Cup - Unsalted Butter, at Room Temperature
1 Cup - Sugar
1 Teaspoon - Distilled White Vinegar
1 - Large Egg
1 Teaspoon - Vanilla Extract
1 1/2 Teaspoons - Red Food Coloring
1 1/2 Cups - All Purpose Flour
2 1/2 Tablespoons - Cocoa
1 Teaspoon - Cornstarch
3/4 Teaspoon - Baking Powder
1/4 Teaspoon - Salt
3/4 Cup, Plus More for Garnish -  Chocolate Chips


Preheat oven to 375 degrees.

In a stand up mixer fitted with a paddle attachment, mix the butter and sugar on medium speed for 3-4 minutes or until pale and fluffy.

Add vinegar and mix just until combined. Add the egg just until combined. Scrape down sides of mixing bowl. Add vanilla and red food coloring and combine.

To the butter mixture, add half the flour,  cocoa, cornstarch, baking powder and salt. Mix on low until just combined. Scrape down the sides and the bottom of the mixing bowl. I took the paddle off to really dig down to the bottom. Add the rest of the flour and mix until everything is incorporated. Mix in the Chocolate Chips.

Line cookie sheets with parchment

Roll dough into sized balls and place on prepared cookie sheets 2 inches apart. I did not flatten them.

Bake for 9-11 minutes. While the cookies are just out of the oven, gently push  a few white chocolate chips into hot tops of cookies in a random pattern to garnish. Tip down is easiest.

You can click on the link below for more Red Velvet Treats:

Wednesday, 29 October 2014

Tomato Rice

I always told my hubby that I loved having my family always with me at all times.. I guess what I've wished had come true. Thank you Allah for granted my wishes.

Yesterday was indeed a blessed day for me as now that my parents stayed with us.. All my siblings get together at my humble nest... And most of you know how much I loved having people at my, chatting and in the end its all about having good food with the people you loved.

So yesterday, we cooked tomato rice, dry curry prawn, lamb in chili, tomato gravy/kambing masak merah..we all having fun in the kitchen cooking together mum, me, sister in law and my elder sister;

Thursday, 23 October 2014


Acar is a common side dish in Malaysia.. It's like you have a salad for your side meal. Some of this acar you can find them at the Malay traditional wedding. This recipe comes from my mum and she recently prepared this delicious acar at my house. I decided to share this recipe because it's one of the Malaysian favorite food too. It's simply getting them anywhere, sometimes the food stall sells them.

To be honest, I only ate my mum's acar because I haven't found someone that make it so perfectly like my mum. Acar has two types; one is then cooked and another one is served raw.  My mum made the cooked version and she able to keep the car stay fresh and crunchy even after cooking them.

I love this acar, it contains whole small onion, mustard seeds, carrot and cucumber plus it is packed with flavors, crunches and healthy as well. It's nice to eat them with warm rice.


2 cucumbers
1 carrot
4 shallots
2 cloves of garlic
2 green & red chilis each
1 inch ginger
1 tbsp vinegar
1 inch turmeric slices, cut into strips
2 tbsp sesame - toasted
1 tbsp mustard seeds

Dried chili paste:

2  shallots
2 garlic
3 stalk lemongrass
2-3 candlenuts
1inch galangal

Mix all these ingredients into the blender and blend them until smooth.


1. Slice and cut into strips, cucumber and carrot. Cut shallots and garlic into quarters. Deseed and slice the green, red chilis and ginger into strips.

2. Put all the slices ingredients into a big bowl and sprinkle salt and mix. Meanwhile, blend the dried chilis, lemongrass, shallot, garlic, galangal and candlenuts.

3. Wash the vegetables that has been sprinkled with salt and drained.

4. Heat 2 tbsp of cooking oil in a frying pan. Add chili paste and fry until fragrant. Add mustard seed and let it splutter.

5. Add 1 or 2 tbsp sugar & vinegar. Add the drained vegetables to stir for 5 minutes and turn off the fire.

6. Sprinkle toasted sesame seed and ready to serve! Have them with warm rice.

Tuesday, 21 October 2014

Omelet Bites

Omelet Bites..these mini munchies are a great way to have it for breakfast. They taste great as the usual omelet we have. Plus, it's protein!  Sometimes a little change would be nice. Having your omelet in a different way... I added a little of everything inside like chicken pepperoni, tomatoes, cheese, capsicum..

Omelet Bites that will help get your day started while being easy to make and budget friendly as well!


1/2 cup diced chicken pepperoni
1/2 cup diced capsicum
4 Eggs
1/2 cup diced tomatoes
1/4 cup Milk
1/4 cup shredded Cheddar Cheese
Salt to taste
Pepper to taste


Preheat oven to 180*c.
Grease a muffin pan liberally.
Top each cup with about 1/2 tablespoon of diced pepperoni, 1/2 tablespoon of diced capsicum and 1/2 diced tomatoes.
Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.
Sprinkle each with a little shredded cheese.
Bake for 20 minutes or until egg is cooked.

Friday, 17 October 2014

Chili Con Carne

Since I finally planned my menu planner is so much easier for me to prepare things without getting confused what to prepare. I feel if you planned early it's easy for everyone. I have loved chili con carne since forever, but I haven't had it for some time since I got married..completely forgot about it until I bought Jamie Oliver's America cookbook. And for a while it struck me "why didn't I think of this stew?"

Chili con carne commonly known in American English as simply "chili", is a spicy stew that contains chili peppers, meat and often tomatoes and beans add in the ingredients.  Other seasoning such as onion, garlic and cumin to bring out the flavors.

I'm not kidney bean fans, but I love pinto. Pinto beans are actually the baked beans you have for your breakfast :) I love it!

2 kg beef brisket, trimmed and sliced into 2.5cm thick pieces across the grain (I use mince meat)
500 ml hot coffee (I skip this one because the kids don't take coffee)
3 large dried chilies
Olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3–4 fresh chilies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
Sea salt
Freshly ground black pepper
4 x 400 g tins of chopped tomatoes
3 tablespoons sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400 g tins of beans (kidney, butter or pinto), drained

Make your coffee and, while it's hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions.

Fry for 10 minutes, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.

After a few hours use 2 forks or a potato masher to break the meat up and pull it apart. Once you've done this, add the sliced peppers and tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well – if you require a bit more heat (like I would), this is the time to deseed and chop the rest of your fresh chilli and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad

Thursday, 16 October 2014

Bhindi Masala

The other I had my lunch at Spice of India KLCC. The only option I can eat when Abraham is around. I love how they cooked the masala Bhindi and Bhoona Lamb..I didn't seem to get enough over it! I just gotta find this recipe and do it at home..

So I can eat as much as I want them! And definitely anytime I want..

I went to the fresh market yesterday to get my ingredients because I was making sure that I've cooked them today itself!

As, I was browsing for recipes today...I found this Masala Bhindi recipe which it strikes me right away..I love how the smells of the fresh okra as I cut them was so peaceful cooking today because Abraham is back to his old routine and I get peace to do the

I love okra and I could eat it everyday. I love it when it's mixed with spices, it brings out that amazing flavor, juicy at the same time. I guess most of the Indian recipes contains a lot of other ways to eat okra. I tried steam and I love it!

1. Fresh Bhindi (okra)
2. Chopped Onions -- 1Cup
3. Chopped Tomatoes -- 1Cup
4. Curry Powder -- 2Tbsp
5. Garam Masala -- 1Tbsp
6. Red Chili Powder -- 1Tbsp
7. Cumin Seeds -- 1Tbsp
8. Salt -- To Taste
9. Green Chilli -- 2
10. Oil -- 4Tbsp
11. Curry Leaves -- 5

1. First heat Oil in a Pan and add Cumin Seeds, Green Chilli and Curry Leaves.

2. Fry them for 2min and then add Chopped Onions to the Pan. Fry them till the Onions become transparent.

3. Now add Chopped Tomato to the pan and fry for 5min.

4. Then add the Cut Bhindi (Okra) to the Pan.

 5. Now add 1/2Tbsp of Salt and close it with a lid for 5-10min.
6. Later remove the lid, mix it well and let it cook on a low flame till the Okra is cooked nicely.

7. Once the Okra (Bhindi) becomes soft, add Red Chili, Powder, Salt, Curry Powder, Garam Masala and Mix everything Well.

8. Garnish with Gresh Coriander Leaves and Serve it Hot with Plain Rice.

Wednesday, 15 October 2014

Sprinkle Pancakes

I love sprinkles.. It's just so colorful bring out the kid in me! This is the same recipe with my sour cream pancakes..its fluffy and colorful this time! 

My husband is off to work today and Abraham got up at 6am to his old routine again... And the house was so quiet and peaceful! Just the way I liked it..

So, I decided to make this delicious fluffy Pancakes all over again and add some color and my little baby was overwhelmed with it. 


1 cup Sour Cream
7 Tablespoons All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
 Butter, For Frying And Serving
 Toffee Syrup, For Serving

I bought this delicious toffee syrup, it was heavenly divine! I love it very much. It's going perfectly with the pancakes. You can get them at Tesco, as you see it's Tesco brand.


In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat the pan over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the pan. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute.

Serve with softened butter and toffee syrup.

Tuesday, 14 October 2014

Keralan Curry

It's has been a busy days, weeks for me.. When I get orders, I don't actually get time to update my blog because I just wanted to sit and relax.. spending my time with my little Abraham.. Make up my time with him..

Starting tomorrow everything will be back to my usual weekdays, as my other half is back to work after a very long holiday with us. I like having him at home most of the time, we cooked together and even baked together. I'll miss that moment...

Today, I sit down and planned my monthly menu again. Since my other half back to work, I needed to arrange my time properly. 

I cooked this delicious Keralan Vegetarian Curry. I got this recipe from Jamie Oliver 15 minute meal. Exactly 15 minutes, I've prepared rice, Keralan curry, minty yogurt and papadom.

Keralan Curry 

½ cauliflower
2 tablespoons  oil
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon turmeric
1 small handful dried curry leaves
1 thumb-sized piece of ginger
2 cloves of garlic
6 spring onions
1 fresh red chili
1 large bunch fresh coriander
2 ripe tomatoes
1 x 400 g tin of light coconut milk
1 x 400 g tin of chickpeas
1 x 227 g tin of pineapple chunks in juice
1 lemon

Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil in the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves

Pulse the peeled ginger and garlic, trimmed spring onions, chili and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil

Sunday, 12 October 2014

Sher Ping Pancakes

I found this recipe from Jamie Oliver's America cookbook. What is Sher Ping? I haven't had this before, but it surely amazing and delicious and yes its super easy to prepare them as well..

Sher ping known as pan-cooked filled pancake, and they are delicious :)..

If you're from New York then I think you should probably have had this before or heard of it right?..

For the dough
3 1/4 cups white bread flour, plus extra for dusting (I used normal all purpose flour)
Scant 1 cup water
1/4 cup vegetable oil
Sea salt and freshly ground black pepper

For the filling
14oz ground meat, the best quality you can afford
a handful of finely grated white cabbage
a small bunch of fresh cilantro, leaves and stalks finely chopped
a thumb-sized pieces of root ginger, peeled and finely grated
4 scallions, trimmed and finely grated
Sea salt
Freshly ground Szechuan pepper (I used Cayenne pepper)

Make the dough by mixing the flour, water, vegetable oil, a bit of pepper, and a pinch of salt with a fork. Then use your hands to knead it until smooth and elastic. Cover it with plastic wrap and let it rest for a couple of hours.

When you're ready to make your pancakes, mix all your filling ingredients together in a large bowl. Use your hands to really scrunch everything together, and season well with a good pinch of salt and Szechuan pepper.

Dust a clean surface with flour and cut the dough into 8. Divide your filling into 8 even piles. Oil a sheet pan and your hands. Pick up a piece of dough and create a patty like a mini pizza about 4 3/4 inches across and 1/2 inch thick.

Take one of your piles of filling and pop it into the middle of the dough. Pat it flat with your fingers, then slowly stretch the edges of the dough out, folding them back over the meat mixture. Do this all the way around and, once closed, press down on the stuffed pancake with your hand. It should be about 1 inch thick and 3 1/4 inches across.

Do the same with the other 7 pancakes, then lay them on your oiled sheet pan and put them into the refrigerator for about 20 minutes or so. After that, get a large dry frying pan on a medium heat. Add a tiny drizzle of oil and lay each pancake, folded side down, in the pan. Gently push down on them with a spatula to flatten them slightly. Keep doing this until they're about 1/2 inch thick and about 4 inches wide. Be careful that the pan's not too hot, though, otherwise your pancakes will brown before they're properly cooked through.

After about 4 minutes you'll have a nice golden color happening, so turn the pancakes over, push them down lightly, and cook them for 4 minutes on the other side. Only push down once on this side. When they're golden and crisp, the meat will be perfectly cooked, but you can always break one open to check.

To serve, pour some chile sauce into one bowl and some soy sauce into another. I did a little twist on it. instead of having with soy sauce I had it with kemma curry...

My family would love it this can have them with soy sauce :)

Wednesday, 1 October 2014

Sardine Filled-Curry Puffs

Recently I started making these freezable Sardine puffs. When you in a rush or looking for a quick snack this would be a great idea. You can also turn these little cuties into savory or sweet. Once you freeze them you can keep them up to 3 month++...

I make the non spicy bagdes it's easier for the kids to enjoy them...

It's easy, simple. Quick for snacks..

We had this for breakfast today..

Yum...with sardine filling..

Making the dough it also easier.. All you need is flour, salt, butter & cold water. Yup, only that 4 things and you can make those cute puffs.


3 Cups of all purpose-flour

1/4 cup butter

1/2 cold water

1/4tsp salt

Mix all these ingredients together. You can use a food processor or the mixer to make your dough. Oh, not to forget you can also use your hands! If you notice that your dough is still sticky you can add a little bit more of flour until it firm enough to roll them. 


400g of tinned sardines in tomato sauce

2 onions, chopped

2 tbsp curry powder

Salt and pepper, to taste


Mash the sardine into the onion mixture. Sprinkle over the curry powder and stir over moderate heat for about 3 minutes. Add salt and stir well. Turn off heat and set aside until cold, while you make the pastry.

When the dough is ready, roll them into small 20 balls. Flatten each ball into a circle and add 1 1/2 tbsp filling in the middle of the circle. Fold into half and crimp the edges. Deep fry them until golden brown..

It's nice to enjoy them when it's warm :)