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Wednesday, April 1, 2015

Kuih Bakar Pandan

 I made this last month for my lovely brother who craved for it but didn't want other than my handmade... That's the joy being near my siblings whom I didn't have much chance to entertain their requests when I was far in the East across the South China Sea. This recipe has been a keeper and made it many times but somehow didn't manage to publish in this blog because it was always too big a hit before I can snap the photo. Even this time, I only managed to snap two photos and missed the other side of the kuih with sesame seeds!

This Malay kuih is so delicate with strong Pandan aroma... smooth to bites with fragrant crust on the outer.... the sweetness is just nice and love the rich creamy coconut taste too! I actually doubled-up the thickness of the coconut milk for extra richness on my brother's request.... definitely the best and unmatched from the market!

By: Roz@HomeKreation
Source: Joayee@MyResipi
English translation by HomeKreation, recipe slightly refined
Yiled: 1 standard bundt pan / 8" square
INGREDIENTS:
1 cup Sugar
1 cup
Pandan Juice
2¼ cup 
Coconut Milk
2 cup Flour

2 tbsp Butter
3 Eggs
1/2 tsp Salt
1 tbsp Pandan Paste
(original recipe use green coloring) 

Sesame Seeds

METHOD:
1. Blend all ingredients until well mixed.
2. Pour 1 tbsp oil into tin & pre-heat in oven.

Pour in the batter & sprinkle sesame seeds.
3. Bake 180C for 1 hour until surface is browned.


BAHASA MALAYSIA VERSION
Kuih ni kalau kat belah Utara kita orang panggil bengkang.... ada gak yg panggil Bingka Pandan. Resipi ni dah lama Along simpan semenjak mula masuk geng masak2 kat MyResipi dulu2 lagi sebelum buat blog ni. Dulu best gak geng kat situ tapi ramai yg dah menghilang, termasuk lah Joayee yg empunya resipi ni... miss her... dia banyak menyumbangkan resipi yg best2. Resipi ni memang best sangat, kuih nya lembut, lemak harum dan manis sederhana, tak cukup kalau sekeping. Dah buat banyak kali sangat tapi tak berkesempatan nak update kat blog ni. Ni pon gambo cincai2 jer....

Along buat ni untuk abang Along.... bila dah pindah semenanjung ni dekat dgn abang2, leh ler depa tumpang manja nak makan itu ini.... gembira rasa hati dapat tunaikan permintaan mereka.

By: AlongRoz@HomeKreation
Source: Joayee@MyResipi
Saiz: sebiji bundt pan / 8" persegi
BAHAN2:
1 cwn Gula
1 cwn Air Daun Pandan
cwn Santan
2 cwn Tepung Gandum
2 sb Butter
3 bj Telur
1/2 st Garam
1 sb Pes Pandan (resipi asal letak pewarna hijau) 
Biji Bijan

CARA2:
1. Blend kesemua bahan sehingga sebati.
2. Tuangkan 1 sb minyak ke dlm tin & panaskan di dlm oven.
Tuangkan adunan ke dlm tin & tabur biji bijan.
3. Bakar 180C selama 1 jam.

Tuesday, March 31, 2015

Seared Garlic Salmon (Salmon Goreng Berlada)

 My family love salmon and particularly this version which is seared in butter and olive oil. Serve with pasta or rice along vegetables.

By: Roz@HomeKreation
INGREDIENTS:
1 Medium size Salmon - slice & cut into one serving size 
1/2 Lemon - squeeze juice 
1 tbsp Black Pepper Corns - pounded 
4-5 cloves Garlic - pounded 
Salt
Butter, Olive Oil

METHOD:
1. Rub salmon with salt, lemon juice, pounded garlic & black pepper.
Marinate for 5 minutes.
2. Heat up griddle and melt butter and olive oil.
Place salmon pieces and leave to cook (do not flip until it is done and crispy on the surface).
Flip and cook the other side until lightly browned.
3. Serve with rice, garlic bread or pasta.



BAHASA MALAYSIA VERSION
Anak-anak Along suka sangat makan Salmon, terutama kalau di goreng simple macam ni.... di perap sebentar dan di goreng sehingga kulit nya rangup.

By: AlongRoz@HomeKreation
BAHAN2:
1 ekor sederhana Salmon - hiris & potong utk saiz 1 hidangan setiap keping
1/2 bj Lemon - perah jus
1 sb Lada Hitam Biji - tumbuk
4-5 ulas Bwg putih - tumbuk
Garam
Butter, Minyak Zaitun

CARA2:
1. Lumur salmon dgn garam, jus lemon, bwg putih & lada hitam secukup nya.
Perap selama 5 minit.
2. Panaskan kuali pemanggang dan cairkan butter & minyak zaitun.
Masak salmon sehingga kulit nya garing (jangan di balikkan sehingga betul2 masak).
Balikkan sehingga masak sebelah lagi.
3. Hidangkan segera dgn nasi, garlic bread atau pasta.


Monday, March 30, 2015

Thai Green Curry Paste

 I tried making my own Thai Green Curry Paste.... it is not difficult although there are a lot of ingredients into it. Homemade is fresher in taste than the store-bought and you can adjust the level of spiciness to your liking.

By: Roz@HomeKreation
Source: modified from here
INGREDIENTS:
1 stalk Lemongrass
3 Green Chilies
5-10 Green Cili Padi
2 Shallots
3 cloves Garlic
1" Galangal
1" Ginger
1 bunch Cilantro
1 bunch Fresh Basil
1/2 tsp Cumin Powder
1/2 tsp White Pepper Powder
1/2 tsp Coriander Powder
3 tbsp Fish Sauce
1 tsp Belacan
2 tbsp Lemon Juice
1 tsp Palm Sugar
3-4 tbsp Coconut Milk

METHOD:
1. Place all  ingredients in a blender & process well until fine paste.
2. Use this paste as marinate or simply cook into curry.
3. To cook chicken/fish/beef curry, heat up some oil and stir-fry the paste with bruised lemongrass and kafir lime leaves. Add chicken and coconut milk. Balance taste with salt, lime juice or more chilies.


BAHASA MALAYSIA VERSION
 Seronok mencuba sesuatu homemade dan nak buat sendiri Pes Kari Hijau Thai tak susah sebenarnya jika semua bahan2 sedia ada. Meh tengok resipi nya....

By: AlongRoz@HomeKreation
Source: modified from here 
BAHAN2:
1 btg Serai
3 bj Cili Hijau
5-10 bj Cili Padi
2 ulas Bwg Merah
3 ulas Bwg Putih
1" Lengkuas
1" Halia
1 ikat Daun Ketumbar
1 ikat Daun Basil
1/2 st Serbuk Jintan Putih
1/2 st Serbuk Lada Sulah
1/2 st Serbuk Ketumbar
3 sb Sos Ikan
1 st Belacan
2 sb Jus Lemon
1 st Gula Merah

3-4sb Santan

CARA2:
1. Masukkan kesemua bahan2 ke dlm blender & proses sehingga lumat.
2. Boleh gunakan pes ini untuk perapan ayam/daging/ikan atau di masak sebagai kari.
3. Untuk memasak kari ayam/daging/ikan, panaskan sedikit minyak & tumis pes kari hijau bersama serai ketuk, daun limau purut sehingga wangi. Masukkan ayam/daging/ikan dan santan. Imbangkan rasa masin/masam/pedas.



Monday, March 23, 2015

Chocolate Cake with Caramel Topping (Kek Coklat Puding Karamel)


Dear all my lovely friends and readers.... it has been almost 4 months break and now am backed but not sure how lasting it can be. Initially I planned for only a short break to settle into a new job and relocating to KL. Unfortunately it was far more complicated than I thought... not only trying to get use to the new way of life and works but my pc was crashed and at same time this blog was hijacked - I lost all my unsaved photos and files... it was very miserable experience! Slowly I pulled myself together with my husband supporting me strong from the back to ensure we get the new house ready and our things sorted as soon as possible whilst I stayed focus on the new challenging job.... without him I could have given up on everything....

This entry is to test whether the blog has fully recovered and let's pray it is. As a start, let's get sweetened by this lovely dessert cake.... I made this to bring to my sister's house for dinner. The cake is extremely moist and perfect combination with soft caramelized pudding!


By: Roz@HomeKreation
Source: Syapex
English translation by HomeKreation
Size: 8" square
TOPPING INGREDIENTS:
4 tbsp Sugar - for caramel
4 Eggs
400ml Evaporated Milk
2 tbsp Sugar
2 tbsp Condensed Milk
2 tbsp Custard Flour
1 tsp Vanilla Essence
 
METHOD:
1. Heat up 4 tbsp sugar in the baking tin until golden and spread evenly.
Keep aside & let it harden.
2. Mix rest of ingredients & stir gently without generating any air bubbles.
Strain onto the caramel layer & bake 150C in water bath for 20-25 minutes until set.
 
CHOCOLATE CAKE:
3/4 cup Gula Pasir*
1 cup Cocoa Powder*
1 cup Milk*
1 cup Condensed Milk*
1 cup Oil*
1 tsp Nescafe (optional)
3/4 cup Flour**
1 tsp Soda Bic**
1 TSP Baking Powder** (** sifted)
4 Eggs - lightly beaten
 
METHOD:

3.  Prepare cake mixture while pudding is being baked.
Mix ingredients* with slow fire until sugar is dissolved.
4. Let it cool slightly and add in ingredients** alternately with eggs using spatula.
Pour onto pudding layer.
5. Bake at 150C in water bath for 1 hr 20min.
*******************************************************************************

BAHASA MALAYSIA VERSION
Assalamualaikum para pembaca yang di hormati. Seteleah sekian lama, hampir 4 bulan blog HomeKreation terpaksa di tunda kerana Along dalam proses perpindahan dari Miri ke KL setelah 25 tahun hidup di perantauan. Bukan mudah untuk berpindah dan menyesuaikan diri di tempat baru dan masalah yg bertimpa-timpa termasuklah masalah spamware dan pc hard disk yg punah terus. Alhamdulillah nampak nya harini blog HomeKreation dah pulih walau pun masih ada sedikit masalah teknikal.

Amat rindu untuk berblogging semula, meh tengok dessert yg sedap ni.... Along copy resipi nya dari blog Syapex... tq ya dik. Makan ramai2 memang best.....

By: AlongRoz@HomeKreation
Source: Syapex
Resipi di ubah suai sedikit dan ditaip semula utk mudah rujuk sendiri
Saiz: 8" persegi
BAHAN2 TOPPING:
4 sb Gula Pasir - utk karamel
4 bj Telur
400ml Susu Cair
2 sb Gula Pasir
2 sb Susu Pekat
2 sb Tepung kastad
1 st Esen Vanilla

CARA2:
1. Panaskan 4 sb gula di dlm loyang sehingga cair & perang.
Gerakkan loyang supaya karamel sekata pada setiap permukaan, biarkan keras & ketepikan.
2. Campur kesemua bahan2 lain dan kacau dengan perlahan, jangan sampai berbuih. Tapis ke dalam lapisan karamel tadi.

Letak loyang ke dlm talam yg berisi air panas (water bath) & bakar selama 20-25 minit, 150C sehingga puding beku.

BAHAN2 KEK COKLAT:
3/4 cwn Gula Pasir*
1 cwn Serbuk Koko*
1 cwn Susu Cair*
1 cwn Susu Pekat*
1 cwn Minyak*
1 sk Nescafe (optional)
3/4 cwn Tepung Gandum**
1 sk Soda Bic**
1 sk Baking Powder** (** ayak sekali)
4 bj Telur - kocok

CARA2:
3.  Sementara puding masak, buat adunan kek.
Satukan bahan2 bertanda * dan masak dgn api perlahan sehingga gula larut.
Rehatkan sekejap bila dah sebati
4. Masukkan bahan2 bertanda ** berselang seli dgn telur dan gaul dgn senduk aje.
Bila dah sebati, tuang adunan kek atas adunan puding yang dah beku tadi.

5. Sambung masak selama 1 jam 20 minit dalam water bath sehingga kek masak pada suhu 150c.

Tuesday, November 11, 2014

Baklava

 I bought a packet of phyllo dough during a trip to Brunei last week with Pistachio Baklava in mind as I had been keeping a tin of Iran best quality pistachios given by a friend. I was really craving for the Baklava and cannot describe enough how delicious this homemade creation when I finally got to lay it into my mouth... hehe! I was so impatience that I stole a piece the moment it came out from the oven... then another piece after pouring the syrup.... another piece an hour later and another piece once it had been cooled off with syrup nicely absorbed.... (not to mention few more after that.....hehe)! I gave myself an excuse that it was part of experiencing and tasting at different stage of readiness... The truth is it was damn delicious that I cannot stop myself from going over it again and again.... This time I truly had no guilt feeling....LOL!

Although this is my first attempt in making Baklava, I'm happy that the pastry was baked to perfect crispiness! It was still crispy even after several days and the pistachios filling also getting tastier. The sweetness of the syrup was also tolerable. Overall, I think this is one of the best dessert in my list!


By: Roz@HomeKreation
Yields: 12 pieces / 5"x9" tin
INGREDIENTS:
6 sheets Phyllo Dough (255mmx480mm )
1 cup Pistachios*

¼ cup Almond*
2 tbsp Bread Crumbs*
(* grind in food processor)
1 tbsp Castor Sugar
1 tsp Cinnamon Powder
½ cup Butter
- melted

½ cup Sugar
½ cup Water
¼ cup Honey
½ stick Vanilla Pod / 1 tsp VE
1 tbsp Lemon Juice


METHOD:
1. Mix chopped nuts*, sugar & cinnamon.
2. Cut phyllo dough into 3 equal parts producing 18 pcs to fit the pan.

3. Butter pan/casserole generously.
4. Lay 2 sheets phyllo dough & brush with melted butter.
Repeat until 6 layers of phyllo sheets.
Sprinkle with nut mixture evenly until covered.
Cover with 2 phyllo sheets, brush butter, sprinkle nuts & repeat until used up 6 sheets.
Lay
2 sheets phyllo dough, brush butter & repeat with remaining sheets.
5. Slice 3 x 4 lines all the way to the bottom of the pan.
6. Bake at 170C for 50 minutes.
7. While baking, prepare the sugar syrup.
Boil water & sugar until dissolved.
Add in honey, vanilla, lemon juice & simmer 20 minutes. Cool.
8. As soon as baklava is out from oven, spoon syrup slowly over it. Let it sit and cool until syrup is fully absorbed (at least 4 hours).



Pistachios:
 Almond:
 Chopped nuts:

 Phyllo dough - this is wet type i.e. uncooked, so easier to handle without worry of drying out:

Brushing sheet with melted butter:

Sprinkle nuts evenly to cover:

Slice through:

Fresh from oven:

Poured with syrup:

BAHASA MALAYSIA VERSION
Bukan mudah nak dapatkan Baklava.... eh, takda langsung pun kat Miri ni.... Kalau dah sampai tahap kempunan, meleleh2 air liur teringin, kena lah buat sendiri kan. Sebenar nya tak susah pun nak buat ni cuma bahan2 nya sukar nak dapat. Kebetulan Along pergi Brunei minggu lepas dgn kawan2 & terjumpa kulit filo ni. Kacang pistachio tu pula Along simpan dah lama semenjak dapat ole2 dari Iran sebab memang nak buat baklava dari dulu lagi. Alhamdulillah, tercapai idaman hati.... masyaallah sedap sangat2 buatan sendiri sebab boleh olah ikut selera. Along suka baklava yang tidak terlalu kuat bau rempahnya dan manis nya pun Along adjust supaya tidah manis melampau. Makan panas2 pun sedap.... lepas tu test lagi sejam selepas nak bandingkan rasa nya.... bila dah siap 4 jam kendian, test lagi & makin sedap! Pekena dgn kopi o kaw.... aduh, boleh abis setalam kalau tak control perasaan....kakakaah... Ada lagi Along simpan seketul selepas tiga hari pun baklava ni masih rangup krup... kruppp.... walaaa.... meh buat baklava...hehehe

By: AlongRoz@HomeKreation
Hasil: 12 ketul / Tin 5"x9"
BAHAN2:
6 keping Kulit Filo (255mmx480mm )
1 cwn Pistachios*

¼ cwn Almond*
2 sb Serbuk Roti*
(* kisar dlm food processor)
1 sb Gula Kastor
1 st Serbuk Kayu Manis
½
cwn Butter - cairkan
½ cwn Gula
½
cwn Air
¼
cwn Madu
½ btg Vanilla / 1 st Esen Vanilla
1 sb Jus Lemon


CARA2:
1. Gaulakan kacang kisar*, gula & serbuk kayu manis.
2. Potong kulit filo kpd 3 bahagian spy menjadi 18 keping.
3. Sapu tin dgn butter sehingga rata.
4. Hamparkan 2 keping filo ke dalam tin yg di sediakan, sapu butter cair dgn rata.
Ulangi sehingga 6 keping semua nya.
Tabur campuran kekacang sehingga rata.
Tutup dgn 2 keping filo, sapu butter & ulang sehingga 6 keping filo semua nya.
Akhir sekali tutup dgn filo 6 keping, sapu butter setiap 2 lapisan filo.
5. Hiris 3 x 4 jalur seperti dlm foto di atas, sehingga tembus ke bawah.
6. Bakar dgn suhu 170C selama 50 minit.
7. Sediakan sirap sementara baklava di bakar.
Didihkan air & gula sehingga larut.
Masukkan madu, vanilla, jus lemon & renih selama 20 minit. Sejukkan.
8. Sebaik baklava di keluarkan dari oven, siramkan sirap ke atas nya.
Biarkan selama 4 jam supaya sirap meresap sepenuh nya.