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Monday, August 31, 2015

Overnight Oats - Three Delicious Ways


Simply delicious breakfast and healthy too! No sweat and ready anytime you need it in the morning! You can create any flavor you like according to your taste and creativity. A small jar is filling enough and ensures low calorie intake... I took it every other day and in one week I lost 1 kg weight easily! In this posting, I made three different flavors and they are all awesome!


Carrot and Walnut topping

By: Roz@HomeKreation
BASE RECIPE FOR ONE SERVING
1/3 cup Rolled Oats
1 tbsp Chia Seeds
1/4 cup Milk
1/4 cup Greek Yoghurt (I tried other yoghurt and not as nice as Greek Yoghurt)

METHOD:
1. Place above ingredients in a jar in the order of the list.
2. Place chosen topping on top and cover jar with lid.
3. Chill the jar in fridge overnight and ready anytime in the morning.

A. CARROT TOPPING:
Place in order: 1 tbsp maple syrup / honey, cinnamon powder, shredded carrot, walnuts /other nuts

B. BLUEBERRIES TOPPING:
Place in order: 1 tbsp blueberry jam, fresh/dried blueberries, walnuts / other nuts.

C. STRAWBERRIES TOPPING:
Place in order: 1 tbsp honey, 2 tbsp chocolate ganache, fresh strawberries, 1/2 tsp cocoa powder, walnuts / other nuts.

Blueberries and Walnut topping

BAHASA MALAYSIA VERSION
 Sarapan yang sebegini tak berapa sinonim dengan selera orang Melayu Malaysia sebab tekak kita kan lebih gemarkan yang pedas2 dan kalau sarapan mesti kena penuh sepinggan baru kenyang.... (ini Along lah yang camni.... heheeee.... tapi rasa nya ramai yang cam Along gak kan....). Tapi kan... bila Along cuba resepi ni.... bukan Along jer yang kata sedap.... hubby & anak2 pun suka. Along ada juga buat untuk tetamu yang bertandang dari Miri dan mereka semua pun kata sedap.

 Walaupun nampak sedikit tapi perut rasa penuh dan kenyang, tak makan yang lain pun ok. Yang best nya, bila tengahari dapatlah makan tepat waktu tanpa lengahkan.... selalu tu sengaja lewat2kan lunch atau skip terus sebab masih kenyang. Along buat ni selang-sehari selama seminggu dan dapat lihat hasil nya... berat badan turun sekilo dan perut pun kempis slim....heheee.

 Along buat tiga perisa kali ni.... ada gak Along dah cuba perisa lain tapi takda lak amik gambo.... nanti lenkali bila ada mood nak snap gambo lagi leh lah tunjuk k.

Nak kasi tips:
1. Guna yoghurt Greek sahaja... kalau guna yg lain rasa nya amat kurang sedap (Along dah test). Yoghurt Greek ni tekstur nya lebih pekat dan rasa cam cheesecake pun ada dan amat kena dengan gabungan oats.
2. Guna rolled oats atau porridge oat... jangan ganti dengan instant oat sebab nanti rasa nya lembik... tu yang buat tak lalu nak makan oat tu nanti... Tengok gambo oat yg Along sudukan tu... masih berekeping2 cantik tapi lembut.

Strawberries, Chocolate and Walnuts topping

By: AlongRoz@HomeKreation
RESIPI ASAS UNTUK SATU BOTOL/SEORANG:
1/3 cwn Rolled Oats
1 sb Chia Seeds
1/4 cwn Susu
1/4 cwn Greek Yoghurt (jangan tukar yoghurt lain nanti tak sama rasa nya)
 
CARA2:
1. Masukkan bahan2 ke dalam bekas kaca mengikut aturan senarai di atas.
2. Masukkan topping kegemaran anda (lihat tiga cadangan di bawah).
3. Tutup bekas kaca dan simpan semalaman di dalam petisejuk.
4. Sedia untuk di nikmati pada waktu pagi nya
 
A. TOPPING KAROT:
Letak mengikut aturan: 1 sb maple syrup / madu, serbuk kayu manis, karot sagat, kekacang walnut.
 
B. TOPPING BLUEBERRIES:
Letak mengikut aturan: 1 sb jem blueberi, buah blueberi segar/kering, kekacang walnuts.
 
C. TOPPING STRAWBERRIES:
Letak mengikut aturan: 1sb madu, 2 sb coklat ganache, buah strawberries, 1/2 st serbuk koko, kekacang  walnuts.

Click photo for bigger view


Thursday, August 27, 2015

Kek Lapis Sisik Ikan (Scale Layered Cake) Again


I made this cake for the joined Idh celebration, organized by the Muslim committee in our apartment, which was on the very last day of Syawal. It was well received by the KL community as layered cake like this is rarely served in the Peninsular. Some people were asking if I can take orders but unfortunately not at the moment.

This is one of my favourite layered cakes and posted many times earlier on. For readers' convenience I've pasted the recipe here again.

By: Roz@HomeKreation
Source: Rabiah Amit's book
Previous entries: link1, link2, link3, link4
 Translated into English by HomeKreation
Size: 8" square
INGREDIENTS:
10 Egg yolk*
2 Egg white*
250g Castor Sugar*
1 tbsp Ovalette*
75ml chilled Water*
3/4 can Serikaya* (1 can is 300g)
160g Horlicks*
250g Hong Kong Flour
300g Butter
4 tbs Condensed Milk
4 packet of Haw Flakes (size of 50 cents coin)
 
METHOD:
1. Place all ingredients marked* in a mixer bowl & beat with high speed until fluffy & thick. 
(Tips: The bowl need to be big enough to handle the volume which get doubled up)
Fold in flour gradually until well mixed.
2. In a separate bowl, beat butter & condensed milk until white & fluffy.
Combine into the earlier mixture.
3. Spread 6 tbsp into lined/greased tin & grill until the top is evenly brown.
Take the tin out from oven and press surface with cake presser to ensure even layer.
Repeat for three layers and insert the hawflakes in rows at 45 degrees angle .
Repeat the above process until all batter is used up.
4. Cool cake before slicing.
 
 I sliced my cake while it was still warm and it cracks slightly at the top.... I just couldn't resist the hot cake slices..... LOL....hahahaaa.... am breaking the rule!

 
BAHASA MALAYSIA VERSION
  Ini entri terlewat.... Along buat untuk rumah terbuka yang di anjurkan oleh AJK kondo kita orang kat sini pada hari terakhir Syawal. Sambutan kek2 lapis yang Along hidangkan sangat menggalakkan dan habis licin dan Kek Lapis Sisik Ikan ni ramai yang minat rasa nya.... alhamdulillah.

Kek ni antara yang Along gemar membuat nya dan dah share kat sini beberapa kali dah.... tapi Along letak sekali lagi untuk mudah rujuk pembaca.

By: AlongRoz@HomeKreation
Source: Rabiah Amit's book
Previous entries: link1, link2, link3, link4
Saiz: 8" persegi
BAHAN2:
10 bj Kuning Telur*
2 bj Putih Telur*
250g Gula Kastor*
1 sb Ovalette*
75ml Air Ais*
3/4 tin Serikaya* (1 tin = 300g)
160g Horlicks*
250g Tepung Hong Kong
300g Butter
4 sb Susu Pekat
4 bungkus Asam Haw Flakes (saiz 50sen)
 
CARA2:
1. Pukul bahan2 bertanda* dgn kelajuan tinggi sehingga kembang 2x ganda & pekat.
Masukkan tepung & adun rata.
2. Dalam mangkuk yg berasingan, pukul butter & susu pekat sehingga kembang.
Campurkan kedua2 adunan sehingga sebati.
3. Ratakan 6 sb adunan ke dlm tin yg dilapik & di gris.
Grill sehingga keperangan & tekan lapisan supaya rata.
Ulangi bakar selapis-selapis dan cucukkan asam dgn sudut serong setiap tiga lapisan.
Buat sehingga habis adunan.
 


Sejukkan kek sebelum di hiris.... Along tak sabar nak tunggu sejuk sebab Along memang suka makan kek yang panas2 keluar oven.... tengoklah gambar yang kedua tu merekah atas nya dek sebab ketidak-sabaran.... heheeee tapi syok dapat makan yang panas tu....

Asam yang Along beli kali ni agak tebal dari yang selalu.... kalau boleh cari yang nipis sebab agak mencabar nak mencucuk nya.... cara2 nak cucuk boleh rujuk kat sini ya.
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Wednesday, August 26, 2015

Baked Lemon Salmon

 I was so successful with the recent Baked Lemon Shrimps which whole family enjoyed so much and therefore the boys suggested I do the same recipe with Salmon. Their food imagination is great as lemon ad salmon matched and blended very well.... it turned out so delicious!

By: Roz@HomeKreation
Serves: 4 persons 
INGREDIENTS:
1 medium whole Salmon - slash the skin as shown in photo about 1cm deep
100g Butter
1 Lemon - sliced 
Seasonings - garlic salt, pepper, dried corriander, chili flakes
Vegetables - Tomato, Cauliflowers, Carrots

 METHOD:
1. Rub salmon with the seasonings.
2. Spread butter evenly in a casserole and arrange lemon slices on top.
Place salmon and vegetables on top of the sliced lemon and sprinkle more herbs.
Spread dollop of butter on the fish.
3. Bake 180C for 20 minutes or until done, do not overcook so that fish remains juicy.
4. Serve with white/butter rice or potato.

Prepared salmon for the oven

BAHASA MALAYSIA VERSION
Hari tu Along ada kongsikan resepi Baked Lemon Shrimps kan.... hubby dan anak2 kata sedap.... My boys siap kasi idea suruh masak camtu juga tapi guna ikan salmon.... hmmmmm.... pandai gak budak2 ni kalau pasal nak makan sedap....heheee. Tapi memang betul lah.... sedap sesangat.... we all puas-hati dinner malam tu....

By: AlongRoz@HomeKreation
Hidangan: 4 orang
BAHAN2:
1 ekor Ikan Salmon sederhana besar - kelar2
100g Butter
1 bj Lemon - hiris2
Perasa - garlic salt, serbuk lada hitam, dried corriander, chili flakes
Sayuran - Cauliflower, Tomato, Karot

 CARA2:
1. Lumur ikan dengan bahan2 perasa sehingga rata.
2. Sapu butter di dasar casserole dan aturkan hirisan limau.
Letak ikan dan sayuran di atas hirisan limau.
Tabur lagi bahan2 perasa dan tabor ketulan butter atas ikan.
3. Bakar 180C selama 20 minit sehingga masak. Jangan terlebih masak supaya isi ikan tidak terlalu kering.
4. Hidangkan dgn nasi putih/butter atau kentang.



Tuesday, August 25, 2015

Sarawak Peppermint Layered Cake (Kek Lapis Peppermint) - Again

During festive period when making many layered cakes, surely there was leftover egg whites which I happily turned them into this delicious cake! Some people commented that it is like eating tooth paste (minus the cake) but for many they love the peppermint flavor....


The recipe has been shared earlier but reposting here for readers' convenience. I added chopped cranberries this time and very nice.

Recipe by: Roz@HomeKreation
Previous post: link1, link2
Size: 8" square
INGREDIENTS:
500g Butter
5 tbsp Ideal Milk
1 tbsp Ovalette
200g Hongkong Flour
2 tbsp Peppermint Essence
20 Egg Whites / 600g
200g Sugar
Purple Colour
Chopped Dried Cranberries 

METHOD:
1. Beat butter, milk & ovalette until fluffy.
Add in flour gradually until well mixed.
Add in peppermint essence.
2. Beat egg whites until foamy.
Add in sugar gradually until stiff.
Mix into butter mixture.
3. Reserve some plain batter for top and bottom layers (see the photos).
Color the rest of the batter with purple color.
4.Spread 6 tbsp of plain batter into a lined & greased tin and grill until light brownish on the surface.
Repeat layering for three layers of plain color, purple then lastly three layers of plain batter.
Sprinkle chopped cranberries alternate layers.
 

BAHASA MALAYSIA VERSION
Kek Lapis Peppermint kesukaan anak2 Along.... rasa nya memang lah berangin dan ada yang kata cam rasa ubat gigi.... hahahaaa... tapi tak lah kuat sangat rasa berangin tu, letak sikit untuk flavor jer. Along suka buat kek ni untuk menghabiskan lebihan telur putih selepas buat kek lapis yg guna telur kuning sahaja. Kek ni tak boleh bakar lama sangat sebab nanti tekstur nya kering tapi jika betul cara bakar nya tekstur nya lembab dan lembut. Setelah banyak kali buat ni barulah kek yang Along buat bertambah baik hasil nya.... trial and error baru tau sendiri. Kali ni Along kasi sukatan telur putih dalam gram sebab kalau tak tepat tekstur kek berubah, so Along sukat supaya hasil nya konsisten setiap kali.

Kali ni Along tambahkan cranberries kering.... sedap sangat!

Previous post: link1, link2 
Saiz: 8" persegi
BAHAN2:
500g Mentega
5 sb Susu Ideal
1 sb Ovalette
200g Tepung Hongkong
2 sb Peppermint Essence
20 bj Putih Telur / 600g
200g Gula
Pewarna Ungu
Cranberries kering - cincang 

CARA2:
1. Pukul mentega, susu & ovalette sehingga kembang.
Masukkan tepung sedikit2 sambil dikacau rata.
Masukkan esen peppermint.
2. Pukul putih telur sehingga kembang.
Masukkan gula sedikit2 sehingga adunan bertanduk.
Campurkan ke dlm adunan mentega sehingga sebati.
3. Ketepikan adunan untuk lapisan atas dan bawah; warnakan selebihnya dgn warna ungu.
Ratakan 6 sb adunan tak berwarna ke dlm tin yg di lapik & di minyakkan.
Bakar dgn api grill sehingga perang.
Ulangi melapis sehingga habis dengan turutan warna: 3 lapis plain, ungu, 3 lapis plain seperti gambar.
Tabur cranberries selang lapisan.


Sunday, August 23, 2015

Ikan Masak Asam Rebus Buah Asam Kedung

 Healthy simple dish kampung style.... with Sarawak authentic sourish Asam Kedung..... see the photo the vegetable in red...

video

BAHASA MALAYSIA VERSION
Masak Asam Rebus Kunyit, ganti asam keping dgn buah Asam Kedung..... lebih sedap sebab buah ni segar dan ada rasa masam manis.... Along dapat buah ni kiriman sis Hanifah dari Sarawak... such a lovely BFF selalu ingat kat Along bab2 makan ni.... mmmmuah2.

 By: AlongRoz@HomeKreation
BAHAN2:
~300g Isi Ikan - potong2
3 ulas Bwg Merah*
1 ulas Bwg Putih*
1 hiris Halia*
1 hiris Lengkuas*
2 bj Cili Merah*
3-5 bj Cili Padi Thai* (* blend)
1 btg Serai - ketuk
~8 biji Buah Asam Kedung - belah 4
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.