Beef Curry with Potato

Beef curry is my youngest son's favourite. He had double portion of rice tonite and continuous compliments, such a joy for a mother to see the children enjoying her cooking!

For recipe, refer to my earlier post here.

Ice Cendol

This tasty drink is Malaysian popular sweet dessert and can be served with added kidney beans and steamed glutinuous rice. I made mine in a simplest way from the leftover Cendol after making jelly the other day. This Ice Cendol will cool you off after hot day and emmmmhh what a lovely creamy taste and palm sugar complementing it so perfectly. Oh, look at the above photo of layered Ice Cendol that I created...!

The one below is Ice Cendol already stirred to mix:
Here is a quick way to prepare Ice Cendol:

INGREDIENTS:
A bowl Cendol
A bowl Coconut Cream - preferably freshly squeezed
A bowl Ice Cubes
1 cup Evaporated Milk
A jug Fresh Milk
A pinch Salt
1 cup Palm Sugar
Screwpine Leaf

METHOD:
1. Prepare palm sugar syrup.
Add palm sugar to 1 cup water & boil with screwpine leaf until melted.
Cool.

2. Blend coconut milk, milk, ice cubes & salt to produce shaved ice like.
You need a strong blender to do this to prevent your machine from getting spoilt.

3. Place few tbsp of palm sugar in a glass, topped with Cendol and blended iced.
Ready...! This is what shown in the first photo.

4. Alternatively, place all ingredients in a jug without having to blend the ice as shown in the second photo above.

Sweet Potato Curry Puffs

Unfried curry puff:
I saw fresh sweet potato just arrived at the market and straight away thinking about curry puffs. I tried curry puff pastry from Aunty Yochana and the result is marvellous crispy pastry. The filling is my own recipe with just simple sweet potato & dried shrimps.

I have reduced the measurements proportionately from the original's:

INGREDIENTS (produced 30 pieces):
Pastry:
400g Plain Flour
80g Rice Flour
70g Tapioca Flour
160g Butter or Margarine (I used 50/50 mixed)
1 tsp Salt (not in the original recipe)
200-230ml Water

Filling:
600g Sweet Potato - peel skin & cubed
3 tbsp Oil
cloves Garlic*

4 Shallots* (* pounded)

4 sprigs Curry leaves

3 tbsp Fish Curry Powder

70g Dried shrimp - chopped
1 Big Onion - chopped
3 Spring Onion & Chinese Celery - chopped
Salt

METHOD:
1. Prepare filling.
Heat up oil in a pot.
Fry pounded ingredients and curry leaves until fragrant.
Add in curry powder & stir very quickly and add in few tbsp of water to prevent burning.
Add in dried shrimps & stir for a while.
Add in potato & salt.
Cover until sweet potato is cooked.
Add in chopped big onion, spring onion and celery.
Cool.

2. Prepare pastry.
Rub butter into flour mixture and salt.
Add water gradually until dough is formed.
Rest dough for 20 minutes.

3. Divide dough into 30 pieces.
Roll one piece flat round shape & place a tbsp filling.
Fold into half & seal the opening with pleat.
Deep fried with medium flame until golden.

Pengat Ubikayu (Tapioca Dessert)

I saw this rare yellow Tapioca yesterday in the local market and couldn't resist the temptation. Straight away, the picture of Pengat (Malay traditional dessert) was playing in my mind.

My late father loved the way my Emak cooked her pengat which is very different to the common way of cooking it. She adds Gula Hangus (caramelised sugar) instead of using plain/palm sugar.

INGREDIENTS:
Some Fresh Tapioca - skinned & cut into big pieces
1 cup Sugar
1 cup water
a pinch of Salt
A pot of Coconut Milk
1 Screwpine leaf

1. Boil tapioca until tender.

2. In a separate pot, caramelised sugar until golden & add water.
Stir until it dissolved properly.
Add in coconut milk & screwpine leaf.
Stir until it almost boiling & add in tapioca.
Continue stirring until it softly boil & off fire immediately.
Tip: Do not boil too long or the coconut milk will curdle.

3. Serve warm.

TAG : Tugasan dari Edazman

Tugasan ni di beri oleh Edazman. Tak sure le apa tujuan tag ni, tak le pula di ceritakan. Apa-apa pun kita buat je lah, mungkin untuk kenal-mengenal...

1. 5 hadiah yg diimpikan
I am a simple person. So far bersyukur je apa yg ada. Tatau pun nak apa.... Kalau suruh list 5 tu banyak sangat le...ok, le yg ni impian jangkamasa panjang :
* Tunaikan Haji (umrah dah buat)
* Anak-anak berjaya dlm pelajaran & kerjaya & selamat dunia akhirat
* Suami panjang umur dan dapat hidup bersama hingga akhir hayat
* Dapat jaga Emak
* I am well & healthy

2. Alasan atas pilihan itu
* Kewajipan
* Hadiah ni paling berharga pada seorang ibu melihat anak2 berjaya
* Takkan tak faham kot....hehe
* Sayang sangat dgn Emak
* Kesihatan adalah hadiah dari Allah yg paling berharga

3. Inspirasi terhadap org yg diminati (Mr Right la kan)
Susah nak cakap sbb perasaan ni mmg semakin lama semakin sayang tanpa sesuatu sebab.... Anyway, suami Along seorang yg lembut, penyabar, baik-hati and loving....!

4. Perkara hebat yg dilakukannya utk anda
Always there for me, he understands me more than anybody else, supportive, tak pernah lupa important dates (harijadi, valentine, anniversary, kids' bday, mothers' day, dll), menghargai usaha2 yg along lakukan untuk nya & anak-anak dan terima-kasih along pada nya sbb jaga kami sekeluarga.

5. 5 ciptaan paling hebat ( bkn hanya psl teknologi )
* Akal dari Allah Taala, membolehkan kita menjadi seorang yg kreatif
* Segala-gala nya yg di jadikan oleh Allah Taala
* Lain-lain tu tatau lah....

6. Perkara yg paling dbenci
* Peperangan
* Orang yg suka mengambil kesempatan ke atas org lain, tak kira le simple or big thing
* Melihat kemunduran dan kesusahan rakyat negara sendiri
* Orang yang tidak menghormati agama sendiri
* Kotor...tak kira le tempat awam ke, kat rumah ke, kat toilet ke, pokok nya along memang tak suka apa2 je yg kotor....

7. 5 org yg ingin d tag :
Sekarang ni dh tengah malam.... tak sure lak nak bagi sape.... tunggu dulu ya....

Chendol Jelly

Made this for the makan-makan session at my sis-in-law's house last night. I was looking for an idea for a dessert and saw a picture of Jelly Cendul in my file but I was not too confident on the ingredients & measurements. So I created something based on my own imagination to have jelly taste just like the Ice Cendul. The result was impressive with creamy Santan taste at bottom complemented with Gula Melaka taste - just like Ice Cendul flavour!

INGREDIENTS:
1 packet Agar-agar/jelly powder (13g sachet)
800ml Water
80g Gula Melaka (palm sugar)
170g Sugar
200g Cendul
350ml Fresh Milk
150ml Santan (Coconut Milk)
Pandan leaves

METHOD:
1. Make top layer:
Boil 5g jelly powder with 400ml water and pandan leaf until jelly is dissolved.
Add in palm sugar & stir until dissolved.
Discard pandan leaf & pour into jelly mould.

2. Make bottom layer:
Boil remaining jelly with 400ml water and pandan leaf until jelly is dissolved.
Add in sugar & stir until dissolved.
Add in Milk & Santan.
Discard pandan leaf & add in Cendul.

3. Pour Santan mixture onto the first layer which should have set slightly.
Scratch the surface of the first layer with a fork before pouring the 2nd layer to ensure they stick well after harden.

4. Chill in fridge. Serve as dessert, at tea time or anytime.

Makan-makan (Eating fun)

Tonight we had makan-makan at my sis-in-law's house, so no cooking. As usual she cooks varieties from Sarawak but I forgot to snap photos of all. Here are some that I manage to snap:

EMPURONG
- Banana heart cooked in a gravy with Lenut (starch dumpling)

BUBUR PEDAS
- Sarawak special spiced mixed vegetable
STUFFED CRABS
STIR FRIED CRABS PAIS
- Grilled fish wrapped in banana leaf BOILED JERING WITH SAMBAL
YOUNG MANGO WITH SAMBAL

Kampung Fried Rice

Tonite I am very busy, doing an embroidery project. So again, cooking something simple and quick. Furthermore, the menu is based on request from kids. This time my fried rice is Kampung style.

INGREDIENTS:

6 cups cooked rice

3 tbsp Oil

1/2 cup Ikan Bilis (Anchovies) - deep fried

10 shallots - sliced thinly & deep fried

3-4 Red Chillies*

5 Chilli Padi (Bird-eye Chillies) - skip if you don't want too hot

1 inch Belacan (shrimp paste)* (* pounded)

Several Long Beans - sliced thinly

2 tbsp Soya Sauce

Spring Onion & Chinese Celery - chopped

Salt & Pepper

METHOD:

1. Mix rice with salt & pepper.

2. Heat up oil & fry pounded ingredients until fragrant.

Put in long beans and soya sauce. Stir fry for short while.

Add in rice & stir until well mixed.

Just before dishing up add in fried onion, anchovies, spring onion & celery.

Stir well.

3. Serve with fish crackers, nuggets, egg, salads or anything you like.

Ginger Chicken

Today I came home very late so have to cook something simple and quick. Ginger Chicken will be nice and quick to prepare. In addition, I also cooked simple Mixed Vegetable Soup made up of few vegetables available in the fridge - Loofah, Carrot and Oyster Mushrooms. Emmm.... although they are simple my children enjoyed them very much. Fresh and hot served from our own stove is much better from purchased food no matter how simple they are....!

Here is Ginger Chicken recipe:

INGREDIENTS:
300-400g Boneless Chicken Meat - sliced
1 Green Bell Pepper/Capsicum - sliced thick
3 Green Chillies - sliced
2 inches Ginger - sliced into matches stick shape
½ Big Onion - sliced vertically
1 tbsp Oyster sauce*
1 tbsp Soya Sauce*
1 tsp Cornflour* - mixed with little bit of water
Salt

METHOD:
1. Heat up 2 tbsp oil & fry all the ingredients above except those marked *.
Fry until chicken is cooked.
Pour in sauces and cornflour mixture & stir for shortwhile.
Dish up.

2. Serve with white rice.

Healthy Vegetable Soup

This is a healthy dish as no oil added. Beside this, we had grilled fish with Air Asam, also an oil free dish.

INGREDIENTS:
Few pieces chicken - cut into small pieces
1 potato - cubed
2 cloves Garlic - chopped
1 slice Ginger
1/2 tsp Black Pepper Corn - pounded
Mixed Vegetable of your choice
Water
Salt

METHOD:
1. Place chicken, potato, garlic, water, garlic, ginger & salt in a pot & boil until cooked.
Add in vegetables & cook for a while.

2. Serve with white rice.

Spicy Chicken ( Ayam Berlada )

Occasionally we like to have 'dry' dishes which not so much of milky/soupy gravy or wet sauces. This dish goes well with hot white rice. My advice is to cook the dish in a non-stick wok to prevent  food burning as there is no water added in the recipe.

INGREDIENTS:

8-10 pieces chicken

2 Potato - sliced thinly

Turmeric powder

4-6 Red Chillies*

6-8 Shallots*

2 cloves Garlic* (*blended/pounded)

1 big Onion - sliced into thin rings

Salt, Sugar & MSG (optional)

METHOD:

1. Rub chicken with salt & turmeric powder.

Deep fried until cooked.

Deep fry potato slices until golden & crisp.

2. Heat up few tbsp oil & fry big onion until golden - dish up.

Fry pounded ingredients in the remaining oil.

Add up seasoning & stir fry until dry & fragrant.

Mix fried chicken, potato and fried onion.

3. Dish up and serve with hot rice.

Tapioca Kuih ( Bingka Ubikayu )

Bingka, or what I call dumping cake, is easy to make because once you have all the ingredients ready, just dump them all into a bowl & ready to be baked in a minute. This is good for breakfast or tea in the evening.

INGREDIENTS:
+/-1.5 kg grated Tapioca
270ml Coconut Milk
40g grated Coconut (if use dry decicated coconut, 20g is sufficient)
400g Sugar
3 Eggs
2 tsp Sago/Tapioca Flour (careful not exceed this, use metric tsp)
40g Butter
A pinch Salt
Yellow coloring

METHOD:
1. Grease and line 8-9 inch square tin with banana leaf.

2. Mix all the ingredients & pour into the prepared container.
Bake at 170C for 1 hour or until cooked (test with skewer).
Cool completely before slicing.

HomeKreation Soto

Soto is a famous Malay dish served at special occassions like Hari Raya (Idh) or when entertaining. It is made up of Nasi Himpit (rice cubes) served with chicken/beef soup, Bergedil (Meat ball), garnishes and most importantly Chilli Padi Ketchup.

In the small containers from top left: blanched bean sprout, fried Tauhu (soya bean cake), Chilli Padi ketchup, Shredded chicken meat, chopped spring onion+celery and Begedil (meat ball).
In the big containers are chicken soup, Nasi Himpit (rice cubes) and fried suhun (vermicelli).
Sunday is always a special day because everybody will be at home for breakfast. I usually prepare something special, or whatever the kids will be asking for, on the day. We have not had Soto for quite a while and also there was a packet of Nasi Himpit in stock which I bought quite sometime ago. I started preparing very early in the morning at 6.30am today. Although simple to cook, there are a lot of preparation in making Soto and it took me 3 hours to get everything served on the table.

INGRDIENTS:
1 packet of mini Nasi Himpit (contains 24 pieces)
Bean sprout - blanched
Spring Onions & Chinese Celery - chopped
Suhun - deep fried
2 pieces Tahu (soya bean cake) - deep fried & cut into small pieces
Fried Onion

SOUP:
500g Chicken - preferably chest part & cut into big pieces
3 tbsp Oil
1 tsp Black Pepper corn*
1 tsp White Pepper corn*
1 tsp Fennel seeds*
1 tbsp ground Soup spices*
6-8 Shallots*
3 cloves Garlic*
2 inches Ginger* (*pounded)
Water

BEGEDIL (meat balls):
300 g more/less Minced Meat
3 Potato
½ Big Onion - chopped
1 spoon Curry Powder
Breadcrumbs
Fried Onions
Salt & MSG (optional)
Spring Onions & Chinese Celery - chopped
1 Egg

CHILLI PADI KETCHUP:
10-15 Chilli Padi / Bird-Eye Chilli
Soya sauce
Sugar
Lime juice
- Place all in a blender until fine.
- Note: I used chilli pickles I made in the earlier posting, in place of fresh chillies - it tastes really good.

METHOD:
1. Boil Nasi Himpit about an hour. Cool completely before cutting into cubes. This can be prepared the night before.

Cooked Nasi Himpit, before being cut:

2. Heat up oil in a big soup pot & fry pounded ingredients.
Pour in water upto 2/3 full and add in chicken, salt & MSG. Boil until chicken is cooked.
Pick the chicken out of the soup and tear the meat into fine shreds.

3. While waiting for the soup to get cooked, prepare the Begedil.
Mix all the ingredients except egg & ½ of the breadcrumbs.
Divide into small balls & pat flat. Dip into beaten egg & then the excess breadcrumbs.
Deep fried until golden.

4. Serve & garnish as shown in the photos above.

Dayak Bitter Vegetable

I promised in my earlier posting in May to show you how the fresh Dayak Bitter Vegetable looks like. The name above is translated literally from Bahasa Malaysia and I tried asking around what really the name of the vege but that's what the locals told me. The name describes the taste but I like it especially cooked with baby corns and soaked fungus.

The Sarawak locals cook this similar to Midin recipe I posted earlier.

Chilli Pickles

I have a lot of Bird-Eye chillies at my backyard so I came up with an idea to make pickles to preserve some of them. The recipe is originated by Junjs11 but she used green chillies.

The chilli trees were planted by Lela, my loyal companion from Indonesia, who has been working with me for more than 3 years. She has a lot of spare time so she does gardening works too. Look how her "green hands" really fruiting! So far we have collected more than 1 kg of chillies...!
The recipe is as follows, which I have modified a bit from the original version :

INGREDIENTS:

300-400g Bird-eye or Green Chillies

1 cup Water

1 cup Vinegar

3 tbsp Sugar

2-3 cloves Garlic - each sliced into 2

METHOD:

1. Boil water, vinegar & sugar.

Add in chillies & garlic for just shortwhile & off fire.

Pour into a jar immediately & capped.

2. Pickles will be ready the next day for consumption.

NOTE:

The chilli pickles above can also be used in cooking in place of fresh chillies. For example I blended the chillies with shallots, etc and cook as required. It tastes great!

Chicken Feet

I discovered a container full of chicken feet in the freezer by surprise..... My maid Lela told me that she has been collecting them for the last few weeks. I wanted to free up some space in the freezer so I decided to cook them all at once. After pressure cooked, the feet get very tender and absorbed all the added flavor from the herbs. I consciously consumed it (high cholesterol) while enjoying the delicious dish but my children just happily finished the rest of it.

INGREDIENTS:
A plate of Chicken Feet
2 tbsp Oil
5 Shallots*
2 cloves Garlic*
1 inch Ginger*
1 tsp Pepper corns* (* pounded)
1-2 tbsp Chilli paste
1 Lemongrass - knocked a bit
Soya sauce sufficiently

METHOD:
1. Heat up oil in your pressure pot.
Fry lemongrass & all the pounded ingredients until fragrant.
Add in chilli paste & fry for a while until chilli paste is 'cooked' well.
Add in chicken feet and soya sauce sufficiently to cover the chicken feet.
No salt necessary. Add a bit of water just enough to cook the chicken feet.

2. Pressure cook according to your pressure pot instruction.
If you do not have pressure cooker, just cover & boil until they are tender.

3. Serve by itself or with white rice.

Cucur Udang ( Fried Dumpling )

Another common Malay "kuih" served at tea time. The Cucur Udang can turn up hard if not mixed into the right consistency but on the other hand succesful quality should be soft and not too oily.

Here is my version:

INGREDIENTS:

500g more/less Flour

½ tsp Baking Powder

300g Shrimps - shelled & chopped coarsely

1-2 Red Chilli*

5 Shallots* (*pounded)

1 handful Bean Sprout

Some Chives - cut into 1½ inch length

Salt

Water sufficiently

METHOD:

1. Mix all ingredients with water until you achieve the consistency required.

2. Heat up a lot of oil in a wok.

Drop a teaspoon of the mixture at a time & fry until cooked.

Make sure you flip the dumplings to ensure evenly cooked.

3. Serve with chilli or peanut sauce.

Chicken Masak Lemak ( Green Curry )

For Perakian Masak Lemak is a common and frequent dish. This recipe is my favourite from my Emak's recipe:

INGREDIENTS:

1/2 Chicken - cut to pieces

1 big bowl Coconut Milk

2 Potato - cut to smaller pieces

5-10 Bird-Eye Chilli*

5-6 Shallots*

3 cloves Garlic*

1 inch Ginger*

1 Lemon Grass* (*pounded)

1 Turmeric leaf - sliced finely

1 tsp Turmeric powder

1 slice dry Tamarind fruit

Salt & MSG (optional)

2 Tomato - cut to smaller pieces

METHOD:

1. Place all in a pot & boil until chicken & potato are cooked.

Stirring all the time to avoid coconut milk from curdling.

Add tomato at the last step.

2. Serve with white rice.

Stir-Fried Broccoli

I like to cook vegetables in a simple way without any sauce added to ensure orginal sweet taste of vegetables is conserved. Try this simple Malay style Stir-Fried Broccoli.

INGREDIENTS:
Broccoli
Carrot
Soaked dry Fungus
Shrimps
1 tbsp Oil
1 Red Chilli*
3 cloves Garlic* (*pounded)
Salt & MSG (optional)

METHOD:
1. Clean & cut vegetables.

2. Heat up oil & fry pounded ingredients until fragrant.
Add in shrimps & fry for a while.
Add 1/4 cup water, salt & MSG.
Add in vegetables & stir fry until just cooked.

3. Serve with white rice.

Assorted Sushi

We had heavy breakfast and kids wanted to eat sushi for lunch which is light enough.

Here is how I made my sushi :

INGREDIENTS:
2 cup Japanese sushi rice (or use high starch content rice)
2 cup Water
1 packet of Seaweed sheets
3½ tbsp Rice Vinegar
1 tbsp Sugar
1 tsp Salt
1 tsp Mustard powder + 3 tbsp Mayonaise
ASSORTED FILLINGS:
Fish fillet, crab sticks, sausages, carrot, cucumber, avocado, prawns

METHOD:
1. Cook rice in a rice cooker.

2. Fillings can be deepfried in batter (except vegetables) or steam.

3.On a bamboo mat, place a piece of plastic & a piece of seaweed sheet.
Spread enough rice about 1/4 inch thick.
Spread mayonaise & place fillings.
Roll tightly and slice.

4. Serve with Japanese soya sauce & wasabi.

Moist Fried Kway Teow

Simple breakfast today but as usual we like to have something heavy in the weekend morning and go for lighter lunch.

For recipe, refer to my earlier posting Fried Mee but in addition, I also throw in cockles, chives and oyster sauce.

Pandan Coconut Cake

 This is a lovely cake with perfect combination of Pandan & Coconut aroma. My husband loves Bounty Chocolate bars so I thought this cake will suit his taste but surprisingly everyone in the house loves it too. I baked the cake for a charity event this morning so hubby & kids did not have enough, so will bake this again one day.

I was attracted to try this recipe when I saw it at Cek De Sam's blog. Original recipe is from Noraini. The recipe suggests for 9 inch square tin which I followed but I find that is too thin. I would suggest for 8 inch square tin instead.

INGREDIENTS:

270g Butter

230g Castor Sugar

5 Eggs

60ml Coconut Cream

1 tbsp Coconut Paste

240g Cake Flour*

½ tsp Baking Powder* (*sifted together)

30g Desicated Coconut

METHOD:

1. Preheat oven 180C and grease 8 inch square tin.

2. Beat butter & sugar until white & fluffy.

Add in egg one by one while beating.

Add in coconut cream & pandan paste.

Add in flour gradually followed by desicated coconut.

Sprinkle topping and bake for 40 minutes or until cooked.

3. To make topping (I skipped this step), beat 40g butter & 35g icing sugar & add 55g desicated coconut.

 

Yum-Yum Blog Award dari Ummi

Dapat satu lagu award dan kali ni daripada Ummi. Maceh le Ummi sebab menkategorikan blog Along yg tak seberapa ni as "yum-yum".... Niat Along cuma nak kongsi ilmu yg tak seberapa nya ni dan semoga dapat di manfaatkan oleh sesiapa saja yang memerlukan nya. Syukur alhamdulillah ada juga yang menghargai usaha yang tak seberapa ini. This is a great motivation for me..... TQ Ummi.

Along rasa blog2 lain pun banyak yang yummy-yummy, tak tahu nak pilih siapa. Anyway, Along nak hadiahkan award ni kepada tiga orang yang Along amati memang amat rajin dan juga pilihan2 resipi yang beraneka dan termasuk juga resipi2 yang tersendiri:

Jun

Sweetlily

Tirana, Bil & Kasih

Blogging Gift from Hunny

Tiba-tiba je dapat hadiah dari Hunny....hehehe. Memang seronok bila dapat hadiah, tak kira le apa-apa hadiah pun. Tapi Along suka sangat dapat hadiah ni sebab ia nya satu galakan untuk Along meneruskan sumbangan yang ala kadar ni. Walaupun umur "HomeKreation-Kitchen Corner" belum sampai 3 bulan lagi (cukup 3 bulan 18 Julai ni) dah dapat penghargaan dari teman seblogging. Insyaallah, Along akan teruskan sumbangan yang mana terdaya dan tidak lupa juga untuk memberi sokongan kepada teman-teman seblogging yang lain.

Terima-kasih banyak2 pada Hunny atas galakan yang Hunny berikan pada Along. Sorry le lambat amik hadiah ni. Semalam Along tak berapa sihat - selepas balik kerja ketaq2 macam kura2 - masuk blog kejap tak leh tahan, 8.30pm dah kong masuk tidur - mungkin terlampau keletihan...!

Sebagai galakan kepada teman2 blogging yang lain, Along nak hadiahkan kepada semua member2 yg listed kat blog Along, walaupun syarat2 nya adalah seperti berikut:

"This award is to be given to blogs that have at least 3 posts per week" I am passing along this award to :-)

Di harap semua teman2 sudi lah menyambut award ini dan buatlah hadiah ini sebagai penghargaan kepada sumbangan anda tak kira besar/kecil dan semuga anda meneruskan sumbangan dan networking amongst us.

Sweet Sour Fish

I am not sure what fish this is - it looks like a Red Snapper but it has shiny & larger scales. My children love this fish uncut & deep-fried.

Here how I cook my Sweet Sour Fish:

INGREDIENTS:

1 large Fish

½ tsp Turmeric powder

½ tsp Fennel seed*

3 cloves Garlic*

1 inch Ginger* (*pounded)

1 tbsp Chilli paste

3 tbsp Tomato sauce

3 tbsp Chilli sauce

½ cup Water

1tsp Cornstarch + sufficient water to form paste

1 Big Onion - sliced into thick rings

1 Tomato - cut 6

½ cup Frozen Mixed Vegetabled

2 Green Chillie - cut each lengthwise into 2 parts

Spring Onion & Chinese Celery - chopped

1/2 tbsp Sugar

Salt & MSG (optional)

METHOD:

1. Rub fish with salt & turmeric powder and deep fried until cooked.

Dish up.

2. Heat up 2 tbsp oil & fry pounded ingredients and chilli paste until fragrant.

Add in sauce & water and let it boil.

Add in the rest of ingredients & boil for short while.

Pour onto the fried fish.

3. Serve with white rice.

Layered Chocolate Mud Cake (Kek Idola)

This is heavenly rich & moist layered cake with chocolate mud cake in the centre. The best layered cake recipe I have of all which shared by my sister-in-law. Unlike the typical Sarawak layered cakes which use a lot of egg yolks with wasted egg whites, this recipe uses 10 whole eggs, but yet produces very moist texture. Also, the method is different and does not use ovalette.

It sliced well if you let the cake cool completely or fridged but my children love to eat the cake hot from the oven so it smudged a bit in the picture above.

I have refined the recipe into gram instead of glass for easy measurements.

By: Roz@HomeKreatiom
INGREDIENTS:
450g Butter
190g Castor sugar

10 Eggs

250g Condensed Milk
1 can (140ml) Coconut Cream 
220g Sekaya (Egg jam)

200g Horlicks

270g plain Flour / Hongkong Flour

100g Milo

300g Chocolate - melted 
Yelllow coloring

METHOD:
1. Beat butter & sugar until white & fluffy.
Add in egg one by one while beating.
Add in milk, coconut cream, sekaya, Horlick & flour - beat until well blended before adding each ingredients.

2. Divide into 3 equal parts.
Add milo & chocolate into one part.
Add yellow coloring to 2 parts.

3. Grease and line 9inch x 9 inch tin.
Spread evenly 2 scoops of yellow mixture & grill until top is brown.
Repeat until one yellow part is finish.
Spread evenly 2 scoops of chocolate mixture & grill until top is brown.

Repeat until chocolate part is finish.

Spread evenly 2 scoops of yellow mixture & grill until top is brown.

Repeat until the second yellow part is finish.

Note: Press each layer with cake presser for even layers.

At the last step, if cake is not cooked, bake at 180C for 15 minutes.

Di atas beberapa permintaan, di sini di sertakan resipi dlm BM:

By: AlongRoz@HomeKreation

KEK LAPIS COKLAT LEMBAB / KEK IDOLA
BAHAN2:

450g Mentega

190g Gula Kastor
10 Telur
250g Susu Pekat1 tin (140ml) Santan pekat
220g Sekaya
200g Horlicks
270g Tepung Gandum/ Hongkong
100g Milo
300g Chokolt - cairkan
Pewarna kuning

CARA2:

1. Pukul mentega & gula sehingga kembang & putih.Masukkan telur satu-persatu sambil di pukul.Masukkan susu, santan, sekaya, Horlick & tepung sambil di pukul sehingga sebati.

2. Bahagi 3 bahagian.

Satu bahagian di campurkan milo & coklat.

2 bahagian lagi di warnakan kuning.

3. Minyakkan & alas tin ukuran 9inchi x 9 inchi.

Ratakan 2 senduk adunan kuning & grill sehingga perang.

Ulangi melapis sehingga habis satu bahagian kuning.

Ratakan 2 senduk adunan coklat & grill sehingga.
Ulangi melapis sehingga habis bahagian coklat.
Ratakan 2 senduk adunan kuning & grill sehingga perang.

Ulangi melapis sehingga habis bahagian kuning yang kedua.
Nota: Setiap lapisan hendak lah di tekan dgn penekan kek lapis sebelum meratakan lapisan yg seterus nya.Akhir sekali, jika kek tidak masak, bakar 180C selama 15 minit.

Midin ( Sarawak Wild Ferns )

Cook Midin similar way like cooking Kangkung Belacan and emmmm.... yummy! Here is how the fresh ones look like:

Another speciality from Sarawak is Midin, a kind of wild ferns grown in bushes along streets. With rapid development and clearance of bushes, Midin is becoming scarce and more expensive nowadays. Midin is tastier compared to the green ferns as it is milder and less starchy.

This is how I cook Midin:

INGREDIENTS:

1 bundle Midin - break it to small pieces & discard the tough parts

3-5 pieces Young Corns - sliced

A bit of Black Fungus - soaked & sliced

2 tbsp Oil

1 Red chilli*

2 Bird-eye Chilli* (optional)

1 inch cube Belacan* (shrimp paste)

3 Shallots*

2 tbsp Anchovies* (* pounded)

Salt & MSG (optional)

METHOD:

1. Heat up oil and fry pounded ingredients until fragrant.

Add in 1/2 cup of water & boil.

Add in Salt & MSG.

Add in young corn and fungus & stir until soften.

Add in Midin & stir until cooked.

2. Serve with white rice & other dishes.

Salted Terubuk Fish ( Longtail Shad )

Introducing one of Sarawak specialities - Salted Terubuk. For best result, cut it into big pieces and fry until just cooked so that the flesh inside remains juicy. Alternatively, you can steam it just like cooking any steam fish.

The one I bought today cost me RM16 and weighted about 760g.

See inside the fish, the flesh remains fresh. The process of making Salted Terubuk is not similar to typical salted fish which are sun dried but actually soaked in salted water & kept in fridge to ensure freshness.

This is how the Terubuk market looks like in Miri. At the far right upper row are the Salted Terubuk roes. It is very expensive ranging from RM30-60 per piece depending on size.