Home Dine Out Restaurant Cendol House | Taman Mutiara, BM, Penang

 

Rainbow Red Kiwi Fruit | New fruit in Japan

 

Healthy Honey Apple Juice

An apple a day keeps the doctor away! This is a famous idiom that use by people around the world. Apples contain of properties that cannot get from other fruits. It fulls with vitamin C that help in our immune system.

 

Butter Cake Recipe (Egg Separation Method)

Butter cake is one of my family favourite cake, I used to bake it years ago with "Buttercup" or "Farmcow" butter. This few years, I found it hard to bake nice butter cake with this types of butter. I am not sure what's wrong with it, it was either my baking skill get worse? or the weather that makes the buttle melt easily? or the butter itself? I bought a 500g better quality butter to keep in fridge and plan to bake for butter cake. This time I get "SCS" butter. When I read through some bloggers' blog, I found one recipe that is famous among many bloggers, and this method using egg separation method. I decided to give it a try. With no regret, I am very happy with the result, I like this type of cake which gives a very fluffy texture and rich in buttery flavour. Thanks to wendyinkk for sharing Mrs NgSK's recipe. I really love it so much!!! Ingredients:230g salted butter, softened150g caster sugar4 egg yolks (grade B egg)200g self raising flour, sifted (I used 200g cake flour+3.5tsp baking powder)60ml fresh milk 4 egg whites (grade B egg)50g caster sugar Method:1. Preheat oven to 170°C. Line bottom and sides of 8 inch cake pan with parchment paper. 2. Cream butter and sugar till pale and fluffy, scrape side and bottom of mixing bowl as necessary. Add egg yolk 1 at a time. Beat well after each addition. 3. Put half the sifted flour and mix on low speed until combined. Add milk in two additions and mix until well combined. Add in balance of flour. 4. In a separate mixing bowl, whisk egg whites till soft peak. Gradually add in 50 g sugar, beat until egg whites form stiff peaks. 5. Put half the egg whites in butter mixture and mix on low speed, pour in balance of egg whites and fold with spatula. 6. Pour batter into baking pan and level.7. Bang baking pan on table top to remove big air bubbles.8. Bake at pre-heated oven for 45 minutes or until skewer inserted and come out clean. My cake has little crack on top when bake in oven for about 40 minutes, I don't really care about this as most importantly it was very delicious, look at the photo to see the cake's texture, lovely! Left: before baked, right: after baked

 

Pandan Chiffon Cake Recipe

This is a long keep recipe that I baked few months ago. Baked it together with other chiffon cakes during my chiffon cake study. I get this recipe from Kitchen Tigress, I found her blog from youtube while I was searching for video on how to make chiffon cake.       Recipe 100g pandan leaves, use only soft and moist young leaves 70g freshly squeezed coconut milk, undiluted 180g egg whites ½tsp cream of tartar 50g sugar 60g egg yolks 50g sugar 60g corn oil ¼tsp salt 100g cake flour (sifted with baking powder) 1tsp baking powder Method 1. Blend pandan leaves with coconut milk and 1 tbsp water. Strain pandan leave and get green liquid. Set aside green liquid, which should weigh 95 g. 2. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light. 3. Add in corn oil, mix well. 4. Add in green pandan coconut liquid, mix well. 5. Sift in flour, baking powder and salt, stir until well combined. 6. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar. 7. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) . 8. Slowly add in sugar, continue whisk at high speed until soft peak formed. 9. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture. 10. Change hand whisk to spatula, fold in 1/2 of remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now). 11. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now). 12. Pour batter into 18cm chiffon cake pan, level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced for 40-45 minutes.   13. Remove cake pan and invert pan immediately, cool completely before remove cake from pan. Result The cake should be evenly green but I saw some white spot, it was due to unbalance mix during step 11, meringue not mix properly with egg yolk batter. Compare with other recipe which I used 5 eggs, this recipe used only 4 eggs. It is shorter compare with 5 eggs chiffon cake on right (picture below). I prefer 5 eggs recipe. Left: 4 eggs recipe; Right: 5 eggs recipe
Cendol House | Taman Mutiara, BM, Penang PDF Print E-mail
Written by Administrator   
Monday, 22 April 2013 00:00
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CendolHouse_5We had our lunch at cendol house on last weekend. Before that, we passed by this shop house but never give them a try. Since they claimed that "We served best cendol in town", so we give it a try.

This shop not only sell cendol, but also laksa, nasi lemak, nasi kunyit with curry chicken. Two of us ordered one each to try.

Cendol is ok but this small bowl cost RM2. Santan (coconut milk) taste is not very thick but when mix with brown/coconut sugar syrup, it tasted good. Ingredients in cendol include red bean and cendol.

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Nasi lemak is RM1.40 per pack, very small pack but taste good too.

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We can smell laksa fragrance from far before enter the shop. They sell it at RM3.50 per bowl, it tasted good too but you can hardly find fish meat from the soup.

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Nasi kunyit comes with curry drumstick chicken and potato at price RM6. Very delious too.

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Inside the shop, they have fan ventilation system which will blow and cool you even during hot weather day.

Overall, they serve all foods that we like, but they charged a little too high on food price. Money mouth


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#3 MnY - Yong SH 2013-05-20 09:00
Sorry JJ, it is at Taman Mutiara, not Bayu Mutiara... paisei paisei...
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#2 MnYfoodtalk 2013-05-13 10:04
Hi JJ, this is located at Bayu Mutiara Bukit Mertajam area, not bayan baru.

Address: 17, Jalan Tembikai, Bukit Mertajam, 14000 Penang
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#1 JJ 2013-05-12 23:26
Can I know where is this place ? Have been wanting to eat good cendol but can't seem to find any around Bayan Baru area.
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