HAPPY EID 2010!

Eqa getting her 'duit Raya' from Atok and Uncle Adil

This year the whole family decided to celebrate eid at home. Usually we travel back to my mom's hometown and celebrate eid there and probably stay 2 nights and then we travel to my dad's hometown which is not that far. Me and my mom we plan to do an 'open-house' where we invite relatives, friends and neighbors to enjoy eid with us. We prepare the usual Raya food - nasi himpit and kuah kacang, lemang and beef rendang, serunding. And at the same time we cook non Raya food like Shrimp Scampi with Farfalle, my mom's delicious fried beef popiah, SIL bowl (bole / boal... i dunno how to spell the name of this dish), chicken caesar salad, roast beef and fried chicken. I baked some cupcakes as well. The open house went on from lunch till almost dinner time. By then there was almost no food left! For me that shows people enjoyed the food and all the preparation and hard work was worthwhile.

To all my muslim friends and everyone celebrating eid......

'SELAMAT HARI RAYA & MAAF ZAHIR & BATIN'

SHRIMP SCAMPI WITH FARFALLE (i love this recipe! AWESOME-NESS!)

· 500gm farfalle pasta

· 4 tablespoons butter

· 4 tablespoons extra-virgin olive oil, plus more for drizzling

· 2 cloves garlic, minced

· Pinch red pepper flakes

· 1 pound shrimp, peeled and deveined (extra)

· 1/4cup seasoned plum tomatoes (chopped fresh Roma tomatoes, basil, oregano and garlic butter)

· Kosher salt and freshly ground black pepper

· 1/2 cup chicken stock

· Juice of 1 lemon

· 1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Tip: Scampi butter sauce: seafood stock, butter, lemon, basil, garlic and onion

At the same time i manage to make a birthday cake for Mei's b'day. This 'Naughty Chocolate Cake' ... O M G! D... wait for it..... LICIOUS! hehehhehe..... I made something that was completely unexpected....

NAUGHTY CHOCOLATE CAKE

175g Self raising flour

2 Tbsp Cocoa Powder

1 Tsp Bicarbonate soda

150g Caster sugar

2 Eggs Beaten

150 ml (1/4 pint) Sunflower oil

150 ml (1/4 pint) Semi skimmed milk

2 Tbsp Golden syrup

For the Coating and filling

75g Unsalted butter

175g Icing Sugar

3 Tbsp Cocoa Powder

Drop of Milk

Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.

Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.

Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.

To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.

If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.