My son imaad's 3rd birthday cake





This cake i made with chocolate and i decorated with butter icing.
My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

Popular posts from this blog

Sri Lankan Rulang Toffee

Image
  Sri Lankan RulangToffee Yield:  26 pieces Preparation time:  20–25 minutes Tray size:  approx. 12 × 8 inches (30 × 20 cm) Ingredients: • 300 g rulan (semolina) • 150 g freshly grated coconut (or desicated ) • 250 g white sugar • 1 tsp vanilla (optional) • 1 tbsp butter • 50 g nuts of your choice (cashew, almond, or peanut work well) • ½ cup water • Grease or parchment paper for tray Method 1. Roast the semolina: Add the semolina to a pan and dry roast on medium heat until it turns light golden and gives a nice aroma. Transfer to a bowl and keep aside. 2. Roast the coconut: Dry roast the desiccated coconut until it becomes lightly golden (as shown in the video). Remove and keep aside. 3. Caramelize the sugar: Add half of the sugar to a pan and let it caramelize on medium heat. Do not stir while it is melting. 4. Add remaining sugar: Once caramelized, add the remaining sugar and mix well using a spoon until everything d...
Read more

Authentic Sri Lankan Chicken Devil(My Version)

Image
  Authentic Sri Lankan Chicken Devil  Preparation Time:  15 minutes Marination Time:  30 minutes Cooking Time:  20–25 minutes Serves:  4–5 people Ingredients: For the Chicken Marination: 1 kg chicken cut into cubes 3 tablespoons Lemon Juice  1 tbsp ginger & garlic paste 1½ tsp chilli powder ½ tsp turmeric powder 1 tsp pepper powder Salt to taste For the Sauce: 2 tablespoon tomato sauce 2 tablespoons chilli sauce 1 tablespoon soy sauce 1 tsp sugar       (If using sweet soy sauce, skip the sugar) Other Ingredients: Oil for deep frying 1 pandan leaf 1 tablespoon freshly pounded ginger and garlic 1 teaspoon Chili powder or Chili flakes  1 tablespoon Chilil paste 2 large onions cut into chunky petals 1 bell pepper cut into cubes Whole green chilies ¼ cup water (optional) 1 tomato cut into cubes Spring onions for garnish Method: Marinate the chicken with Lemon Juice,ginger & garlic  paste, chili powder, turmeric powder, peppe...
Read more

Caramel Pudding:

Image
🍮🍮🍮🍮🍮🍮 Custard Ingredients: 🍮1 tin Condensed Milk (397g) 🍮1 tins Water (use the same tin) 🍮5 Eggs 🍮1 teaspoon Vanilla Essence Caramel Ingredients: 🍮1/2 cup sugar  How To Make The Caramel: 1️⃣Put the sugar in to a metal pan and cook over  medium heat.  2️⃣Let the sugar melt.Once it turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding. 3️⃣Spread evenly and leave it aside. How To Make The Custard: 1️⃣Beat the eggs well with a whisk or Beater. 2️⃣Pour the condensed milk and water beat well. Add vanilla,mix well. 3️⃣Pour this mixture to the caramelized baking tray.  4️⃣  Pour into the prepared caramel mould bake uncovered for 50 minutes .(place the mould in a tray of water). 5️⃣ Bake at - 170 C. 6️⃣  Allow the dish to cool. Remove from the mould onto a dish so that the caramel side is on top. Refrigerate for 5-6 hours. Tips: ⏺ Do not stir the caramel with a...
Read more

Fish Curry in Clay Pot

Image
  My version😀 Ingredients: 🐠1 kg of  fish  🐠1 big onion sliced  🐠2 tablespoons red chilli powder (add according to your spice level) 🐠1 medium Tomato  🐠5-6 Garlic pods 🐠4-5 cups of thick  or thin coconut milk 🐠1 teaspoon  pepper powder  🐠4 Tablespoons Coriander or curry powder or you can mix both 🐠2-4 green chili  🐠1 teaspoons Frenugeek seeds  🐠7-8 pieces of Tamarind  or Goraka 2 piece Tempering ingredients: 🌿2-4 tablespoons Oil  🌿Mustard seeds 🌿Pandan leaves, 🌿Curry leaves 🌿2-3 dries chillies 🌿2-3 Garlic cloves Crushed (optional) 🌿Cinnamon stick small piece (optional) 🌿2-3 cardamom (optional) Method: 1.Wash the fish and marinate with salt 1 teaspoon red chili powder,pinch of turmeric powder,1/2 teaspoons cumin powder.salt ,tamarind 4 pieces.mix it and Leave it aside until you make the gravy. Add to a bowl,coconut milk,coriander powder,1 tablespoons chilli powder ,salt ,The  onions,reserve little for te...
Read more

Saag Chicken Aka Palak Chicken:

Image
  Saag Chicken Aka Palak Chicken: Marinate 500 gms of chicken with:  📌1 tablespoon Salt 📌1/2 Cup yogurt 📌1/2 tsp turmeric 📌1 tbsp red chilli powder 📌2 tablespoons coriander powder 📌1 tablespoon Cumin powder   📌1 tsp black pepper     📌1 tsp Garam masala  Spinach puree 📌2 bunch Palak (Spinach)  📌Water - As Needed 📌1 teaspoon Sugar  📌1 teaspoon Vinegar  Method: 1️⃣Marinate the chicken using all the ingredients for the marination. Allow it to marinate for 15 minutes at least. You can prepare the gravy in the meantime. 2️⃣Bring a pot of water to a boil. Add the sugar and vinegar. Blanch the spinach for 2 minutes. 3️⃣Remove the spinach into a bowl of ice cold water. This cools it down and stops the cooking process, thereby retaining the bright green colour. 4️⃣Grind it into a smooth paste without adding any water. 5️⃣Heat oil in a pan.  6️⃣ Heat 2 tbsp of oil  Temper the oil with bay leaf and 1/2 teaspoon Cumin seeds. 7️⃣...
Read more

Indonesian nasi goreng daging

Image
  Indonesian Nasi Goreng Daging 🇮🇩 Nasi Goreng Daging is a flavorful Indonesian-style beef fried rice made with jasmine rice, tender beef, aromatic chili paste, and savory sauces. This comforting dish is packed with smoky flavors and is perfect for a quick homemade meal with a street-food-style touch. Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes Servings: 6–8 people Ingredients For the Beef 1 kg beef (thinly sliced) 1 tablespoon soy sauce 1/2 teaspoon black pepper Salt to taste For the Chili Paste 8–10 red chilies 8 garlic cloves 5–6 shallots For the Fried Rice 4½ cups jasmine rice (cooked and cooled completely) 1 medium onion (chopped) 1 medium carrot (grated) 4 eggs 2 spring onions (chopped) Sauces & Seasoning 4 tablespoons sweet soy sauce (kecap manis) 2 tablespoons light soy sauce 1 tablespoon fish sauce 1½ tablespoon oyster sauce 1 teaspoon black pepper 3/4 teaspoon salt 4 tablespoons oil Method Marinate the beef with soy sauce, black pepper, and sa...
Read more

Sri Lankan Thati Paan

Image
Sri Lankan Thati paan: 🍞 🍞🍞🍞🍞🍞🍞🍞🍞 Ingredients: 500g flour 1/2 cup of milk 1 tablespoon yeast 1 tablespoon sugar 1 cup of warm water 1 teaspoon salt Coconut oil or olive oil for brushing Method; 1)put all the other  ingredients and knead the dough for 10 minutes, 2)keep the dough covered with a damp cloth and leave it to rise for one hour. 3)cut the dough equally into two pieces. Roll it Oblong and put it in the loaf pan as shown in the picture. 4)brush it with the oil and keep aside to rise inside in the tin for one more hour. 5)brush with more oil if it’s dry before baking,Now bake at 180• for 30-40 minutes. 6)when it is baked separate the loaf and bake the inside of the loaf on a big tray for 5-10 minutes until brown. 7)enjoy your fresh,crispy Thati Paan. 8)you can make this with Atta flour and white flour or only white. #sharingwithlove #blogger #mypassion J
Read more