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Monday, April 20, 2015

Salted Eggs (Telur Masin)

 I was excited to find abundance of fresh duck eggs in the hypermarket. I stayed 25 years in Miri but never found any except salted ones. Making my own salted eggs really excites me.... There are two ways you can make them... wrap the eggs with salted clay or soak in salted water. The later is much easier unless in my hometown I can get clay easily from around my mother's house.

By: Roz@HomeKreation
INGREDIENTS:
15 Duck Eggs - wash
1 liter Water
1 cup Hot Water
370g Salt

METHOD:
1. Mix salt and water until dissolved in a big glass jar.
2. Place eggs in the jar and let it soak for 4 weeks.
3. The eggs are ready when the egg yolk is oily when boiled - see photos below.
TIPS: Place a bag of water on top of the eggs to dip them under the water.
********************************************************************************


BAHASA MALAYSIA VERSION
Seronok nya dapat buat telur masin sendiri. Tak sangka boleh dapat telur itik segar dgn mudah dari hypermarket kat KL ni dgn harga berpatutan. Nak buat telur masin amat mudah tapi perlukan kesabaran menunggu. Kalau tak cukup lama kuning telur nya tak cantik kemerahan atau tidak berkilat. Along buat rendam dgn air garam jer. Kalau nak buat bungkus dlm tanah liat pon senang gak tapi susah lak nak cari melainkan Along balik kampung memang banyak tanah liat keliling rumah emak.

By: AlongRoz@HomeKreation
BAHAN2:
15 bj Telur Masin - basuh bersih 
1 liter Air
1 cwn Air Panas
370g Garam

CARA2:
1. Campur garam dan air sehingga larut, di dalam balang kaca besar.
2. Masukkan telur dan biarkan selama 4 minggu.
3. Telur masin yg di rebus, kuning nya akan merah berkilat & berminyak apabila sudah cukup matang.
TIPS: 
 Tip dari Mymoone Esa, sahabat FB: letakkan sebungkus plastik yg berisi air di atas telur2 itu supaya elok tenggelem di dalam air dan tidak terapung.



After one week, the eggs are already salty but the egg yolks are not and the color was pale yellow. See my blur photo below - using handphone camera did not really work well under dim light. I purposely test it so that I can show you how it looks like compared to fully matured salted eggs:
Selepas seminggu - putih telur dah masin tapi kuning telur masih pucat dan tak masin

I tested again after two weeks.... part of the egg yolks were beautifully red and oily except small portion in the middle:
Selepas 2 minggu, kuning telur dah berminyak dan kemerahan cantik tapi ada sedikit di tengah yg masih kuning

After four weeks, the egg yolks were perfectly red and oily:
Selepas 4 minggu, kuning telur bertukar kemerahan sepenuh nya

Thursday, April 16, 2015

Carrot Cheese Muffins (Muffin Lobak Merah Keju)

 These muffins are perfect for breakfast... They are not sweet at all and therefore I served them with butter spread and my favourite blueberry jam. The texture is crumbly and a bit like Mark & Spencer scones I used to buy during school days (However I couldn't find any of them anymore when I visited London last year).... I love every bite of it and enjoyed with cup of hot English tea in the morning and afternoon.


By: Roz@HomeKreation
Source: Sedap
English translation by HomeKreation
Yields: 16 pcs
INGREDIENTS:
250g Flour*
1 tbsp Baking Powder*
2 tbsp Castor Sugar* (* mixed)
1 Egg
1/2 tsp Salt
200 ml Milk
2 tbsp Unsalted Butter - melted
100g grated Carrot
50g grated Cheddar Cheese

METHOD:
1.Lightly beat egg, salt, milk and butter.
Add in flour mixture* until combine.
Add in grated carrot and cheese.
2. Spoon into low muffin cups.
3. Bake 190C for 20 minutes until cooked.


BAHASA MALAYSIA VERSION
Muffin ni sesuai sarapan atau minum petang. Along suka sangat sebab rasa yang tawar dan tekstur ala2 scones sedap di makan dengan mentega dan jam.... ada lemak2 rasa ketulan keju lagi pula. Makan dua ketul sarapan bawa bekal ke opis dah cukup kenyang. Kat KL ni mana2 pon org jual nasi lemak... adeiii jemu ler nak makan nasi lemak selalu sangat kang pinggan berlilit lemak lak tambahan umur dah banyak cam Along ni.... hehe. Muffin ni tak payah risau gemuk.... tak byk gula atau lemak.

ok, meh tengok resipi muffin yg montok2 kembung ni.... hehe
 
By: AlongRoz@HomeKreation
Source: Sedap
Hasil: 16 ketul 
BAHAN2:
250g Tepung Gandum*
1 sb Baking Powder*
2 sb Gula Kastor* (* campur)
1 bj Telur
1/2 st Garam
200ml Susu Cair
2 sb Mentega Tawar - cairkan
100g Karot Parut
50g Keju Cheddar Parut

CARA2:
1.Pukul ringan telur, garam, susu & mentega.
Masukkan campuran tepung* sehingga sebati.
Masukkan karot & keju.
2. Sudukan ke dlm cawan kertas.
3. Bakar 190C selama 20 minit sehingga masak.


Sunday, April 12, 2015

Lampam Asam Kunyit

My auntie (Acu) gave me a freshly caught carp during my visit to Sg Petani recently. It was huge so I fried half of it and cooked this dish out of the remaining half. My hubby and I love this kind of healthy dish - well balanced spicy, sweet and sour taste fragranced with lemongrass and galangal flower.

 Recipe in English will be provided if there is any request.


BAHASA MALAYSIA VERSION
Sedap nya masak asam rebus-rebus ni... buat nya ikan tu segar dari sungai. Rezeki Along dapat seekor ikan Lampam segar dari MakCu. Along teringin nak makan goreng & cicah air asam dan juga teringin nak masak Asam Kunyit. Ikan tu cukup besar, jadi Along potong dua, sekerat goring dan sekerat masak asam. Selera kami dua laki bini makan hirup-hirup....hehee.

Nak masak rebus ni kena pandai imbangkan rasa masam dan pedas nya. Jangan terlalu masam supaya tidak hilang rasa manis ikan yg segar. Meh tengok camna Along masak lauk ni....

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ikan Lampam
3 ulas Bwg Merah*
2 ulas Bwg Putih*
1 hiris Halia*
1 hiris Lengkuas*
2 bj Cili Merah*
3-5 bj Cili Padi Thai*
1 bj Tomato* (* blend)
1 btg Serai - ketuk
1 btg Bunga Kantan - hiris
1 mangkuk Air Asam Jawa
2 keeping Asam Gelugor
Garam, Gula

CARA2:
1. Masukkan kesemua ke dlm periuk dan masak sehingga mendidih dan ikan masak sepenuhnya.
Imbangkan rasa garam, pedas, masam.
2. Hidangkan dgn nasi putih.



Friday, April 10, 2015

Moist Orange Poppy Seeds Muffins

 I love my cube shape muffin tin that I bought recently.... it is cute and most of all I don't need to line with paper cups... therefore my muffins are browned all over!

I'm using the recipe from here but modified the sweetness and added some poppy seeds. The muffins are so soft and moist that it can easily break if hold too long. I brought them to my sister's house for my niece's birthday gathering and were a hit.

By: Roz@HomeKreation
Yields: ~2 dozens
INGREDIENTS:
175g Self-raising Flour
130g Caster Sugar
175g Butter
5 tbsp Milk
2 medium Eggs
1 large Oranges - grate rind & squeeze juice
40g Sugar - for topping

METHOD:
1. Place flour, sugar, butter, milk, eggs and orange rind into a large mixing bowl.
Whisk with an electric mixer until all ingredients are incorporated.
2. Scoop into muffin pan / cups and bake for 15 minutes until cooked.
3. 10 mins before end of baking time, heat together topping sugar and orange juice in a small saucepan.
4. Remove muffins from oven and make some holes on top with a skewer.
5. Pour orange juice mixture onto the muffins.

Leave muffins in the pan until cold before invert.


BAHASA MALAYSIA VERSION
Cantik tak muffin bentuk kiub ni? Along suka sebab ia comel dan tak melekat... tak payah guna kertas lapik so muffin tu nanti akan berkerak keperangan keseluruhan nya.... ini menambahkan keharuman dan menyelerakan!

Muffin ni amat gebu sekali dan kena hati2 sewaktu di pegang takut hancur.... kalau masuk mulut lagilah terus hilang....hehee. Along ubauhsuai resipi yg terdahulu kat sini, kurangkan gula dan tambahkan poppy seeds dan buat bentuk muffins supaya senang nak bawa ke majlis.

By: AlongRoz@HomeKreation
Hasil: ~2 dozen
BAHAN2:
175g Tepung Naik Sendiri
130g Gula Kastor
175g Butter
5 sb Susu Cair
2 bj Telur
1 bj besar Oren - parut kulit nya & perah jus
40g Gula - utk topping

CARA2:
1. Letak tepung, gula, butter, susu, telur & parutan oren ke dlm mangkuk.
Pukul dgn whisker sehingga sebati.
2. Sudukan ke dlm acuan muffin & bakar 15minit sehingga masak.
3. 10 minit sebelum muffin masak, panaskan gula & jus oren sehingga sebati.
4. Keluarkan kek dari oven & cucuk2 muffin dgn lidi.
Tuangkan rata jus oren ke atas setiap muffin.
Biarkan sehingga sejuk sebelum di keluarkan dari acuan.



Tuesday, April 7, 2015

Kek Lapis Asam Manis Evergreen (Sarawak Pandan & Hawflakes Layered Cake)

 My youngest brother passed away a year ago most unexpectedly at young age, just few months away before his wedding. Most of our siblings gathered in Jan recently for special prayer for him on the one year anniversary.... many al-fatihah for you Dik and may Allah bless your soul... we will always miss you!

I baked this cake a couple of months ago for the family on the occasion but didn't manage to publish earlier due to blogging problem as you know. This is my favorite Sarawak Layered Cake of all that I've made before... I love the fragrant of the Pandan paste and the moist texture... the sweet sour flakes burst additional flavor which compliment it very well.

By: Roz@HomeKreation
Adapted from : Kek Lapis Evergreen by DayangJack
Modified with added hawflakes
English translation by HomeKreation
Yields: 8" x 8"
INGREDIENTS:
10 Eggs - gred A
450g Butter
200g Flour
100g Horlicks
160g Caster Sugar

1 small bottle Pandan Paste
1 tbsp Ovallette
34g Condensed Milk

1 small tin Serikaya
100g Coconut Milk powder
1 tsp Vanilla Essence

1 pack Hawflakes

METHOD:
1. Beat eggs, sugar &  ovalette until doubled in volume using high speed.
2. In a separate bowl, beat butter & condensed milk until fluffy.
Add in coconut milk powder & mix well.
3. Mix both mixture well.
Add in serikaya, pandan paste, horlicks and mix well.
Add in flour & EV, mix well.
4. Line & grease tin.
Spread 6 tbsp of batter into the tin & grill until golden color on the surface.
Repeat the process until four layers then arrange hawflakes.
Repeat layering with hawflakes every four layers until all batter is used up.
Finally bake 10 minutes using top & bottom heat.
5. Cool cake before slicing.

 BAHASA MALAYSIA VERSION
Al-fatihah banyak2 untuk adinda ku Ahmad Yazid Al-Rafiq... semuga roh mu di tempatkan di kalangan orang2 beriman dan di rahmati Allah senantiasa. Along buat kek ni bawa balik sewaktu khenduri tahlil Adik yg sudah setahun meninggalkan kami....

Kek ni mmg kesukaan Along sebab harum pandan dan kek yg lembab. Kali ni Along gandingkan pula dgn lapisan asam manis.

By: AlongRoz@HomeKreation
Resipi ubahsuai drpd: Kek Evergreen by DayangJack
Resipi di taip semula utk mudah rujuk sendiri
Hasil: 8" x 8"
BAHAN2:
10 biji Telur gred A
450g Mentega
200g Tepung Gandum
100g Horlicks
160g Gula Halus

1 botol kecil Pandan Paste
1 sb Ovallette
34g Susu Pekat

1 tin kecil Serikaya
100g Serbuk Santan
1 sk Esen Vanilla

1 bungkus Asam Manis Hawflakes

CARA2:
1. Pukul telur, gula dan ovalette sehingga kembang (high speed).
2. Dalam bekas yang berasingan, pukul mentega bersama susu pekat sehingga putih.
Masukkan serbuk santan dan putar lagi hingga sebati.
3. Satukan adunan telur dan mentega sehingga sebati.
Masukkan serikaya, pes pandan, horlicks dan gaul sebati.
Masukkan tepung dan esen vanilla, kacau sehingga sebati.
4. Sediakan loyang yang dilapik & disapu dengan mentega.

Ratakan 6 sudu makan adunan ke dalam tin.
Bakar sehingga bertukar warna keperangan dgn menggunakan api atas.

Ulangi proses sehingga 4 lapis dan susun asam manis.
Ulangi melapis dan susun asam manis setiap 4 lapisan kek.
Akhir sekali bakar dgn api & bawah selama 10 minit.
5. Sejukkan kek terlebih dahulu sebelum dipotong.