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Friday, May 30, 2008

Scale Layered Cake ( Kek Lapis Sisik Ikan )

Yes, it is time of the year to "Balik Kampung" when school is having a term break and my company is declaring close of business for whole next week in conjuction of Gawai Festival and Great King's Birthday. I took half day leave today to bake layered cake which is always a popular "Buah Tangan" from Sarawak. I choose the above cake because my Emak does not like colorful cake and I love the moist texture and the sweet & sour taste.

This recipe is originated by Rabiah Amit, the popular layered cake book writer from Sarawak. Her book is a must have if you interested in layered cake making.

Herewith the recipe which I have modified for more accurate measurements. I have also tried to explain the method a bit more for greater clarity. The original recipe is in Malay language and translated into English:

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

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. Grease & line 8 inch square tin.
Spread about 2 big scoop into the 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 second layer.
Arrange haw flake by inserting through the two layers at 45 degrees angle.
Repeat the above process until all batter is used up.

4. For all layered cakes, I always bake the cake at 180C for 30 minutes as the last step to ensure that the cake is properly cooked through.

For those interested in making layered cake are welcome to ask questions. Just post your questions in the "comments" tab at the bottom of this recipe.

Thursday, May 29, 2008

Battered Fish

To make deep fried battered fish, it is recommended to use scaleless fish like the ones I used in the picture below (being marinated in egg white): This recipe makes very crispy batter and am sure you will not be disappointed. For busy mum, you can prepare until the last step and freeze them before frying. It is ready to be fried anytime and thawing is not necessary because the fish are not big and has soft flesh which can easily get cooked. Also thick flour coating ensure that the fish will not stick to one another when frozen.

1 kg scaleless & soft flesh Fish
1 Egg white - slightly beaten
Ground Black Pepper
1/2 tsp Salt
Enough Tapioca Flour to coat

1. Add all ingredients except flour & marinate about 10 minutes.
Toast all fish out from egg white & sprinkle enough tapioca flour & ensure fish are fully & thickly coated with tapioca flour.

2. You can either freeze for later consumption or deep fry right away.

3. Serve with rice or as snacks.

Tuesday, May 27, 2008

Ikan Bawal Masak Tiga Rasa ( Three-flavour Pomfret )

This is very simple to prepare and my family's favourite. I don't normally use any measurement in cooking this but below is roughly as a guide but you cannot go wrong.

1 large Pomfret
1 tsp Turmeric powder
1 cup Vegetable Oil
3 cloves Garlic - smashed & chopped
1 tbs Chilli paste
4 tbs Oyster sauce
4 tbs Chilli sauce
3 tbs Tomato sauce
4 tbs Sweet soy sauce
2 tbs Salty soy sauce
1/2 cup Water
1 tsp Cornflour - mix with 2 tbsp water
1 tbs Sugar
1 Large Onion - cut to 6 parts
1 Tomatoes - cut to 6 parts
1 stalk Spring onion & Chinese celery - chopped

1. Coat fish with enough turmeric powder & salt.
Deep fry fish until crispy, toast & place in a serving plate.

2. Heat up 2 tbsp Vegetable oil & fry chopped garlic.
Add in chilli paste & stir fry until fragrant.
Add in all type of sauce, water, cornflour mixture and sugar.
Let it boil for a while. It is not necessary to add in any salt & if needed adjust the taste by adding more sauce.
Add in the rest of ingredients.

3. Pour sauce onto the fried fish & serve with white rice.

Monday, May 26, 2008

Moist Chocolate Cake

This is a marvellous recipe from Amy Beh but I made a mistake baking it in a tube pan. The cake is indeed soft & moist and hence broke terribly when I attempted to unmould. So advice to others bake this in a plain round or rectangle tin instead. This is how my cake looked like after been unmoulded:

The recipe has cream and chocolate in the ingredients making it different than other Moist Chocolate Cake and the result is really yummy!

160g Butter
1 tbsp Honey
(originally Golden Syrup)
160g Dark chocolate
110ml Warm water
190g Plain Flour
10g Cocoa powder
2 tsp Baking powder
1/4 tsp Bicarbonate of soda
180g dark soft Brown sugar
90g Nestle reduced cream
1 tsp Vanilla essence
3 eggs
- lightly beaten
1 tbsp Corn oil
40g walnuts, coarsely chopped

1. Grease and line a 20 cm round cake tin with greaseproof paper.

2. Melt butter, golden syrup, chocolate and warm water in a microwave oven for 2 minutes, stirring every 30 seconds.

3. Put sifted dry ingredients into a bowl and stir in sugar, Nestle cream, vanilla essence, beaten eggs and oil to mix.
Gradually pour in the chocolate mixture. Mix well with a wooden spoon. Fold in the chopped walnuts.

4. Turn batter into prepared cake tin and bake for about 40-50 minutes at 170C or until skewer inserted into the centre of the cake comes out clean.

Saturday, May 24, 2008

Fish Head Curry

My dear hubby bought a fresh fish, weighted 3 kg, direct from a fisherman this morning. The fish looked like a Snapper but neither me nor my hubby knows for sure what fish it is. I reserved the head for curry for our dinner tonite - what can be better than curry....! Emmmh, the fish is so fresh that it tastes very sweet & tasty....

My niece, Ayu, just had an operation to remove growth in her nostril/throat, therefore she can only take icecream and liquid porridge at the moment. I made Blueberry Dadih for her today - it is very soft & easily swallowed. I used ready made instant powder - so no recipe for this, just follow instruction on the packet...

My curry is very simple to prepare & sharing the recipe herewith in case anyone needs it:

1 Fish Head
4-5 tbsp Vegetable Oil
5 Shallots*
3 Garlic* (*sliced)
2 sprigs Curry Leaves
1 tsp Mustard Seeds
½ tsp Methi Seeds
5-6 tbs Curry Powder (I used Adabi Kari Ikan Mamak) - add enough water to form thick paste
2 bowl Coconut Milk
1 tbsp Tamarind - add 4 tbsp water to produce tamarind juice
1-2 Tomato - cut 4
Salt & MSG (optional)

1. Heat up oil in pot & fry sliced shallots, garlic, curry leaves, mustard seeds & methi seeds. Add in curry paste & stir until fragrant and oil surface out from the paste.

2. Add in coconut milk & tamarind juice. When boiled, add in fish head. Add in salt & MSG. Boil until fish head is well cooked inside.

3. Serve with white rice.

Tuesday, May 20, 2008


The pancake should produce bubbles while being cook: This recipe is from MyResipi by skyblue. My second son, Rusydi loves this and been asking me to make this again after the last trial. I ran out of castor sugar & used brown sugar instead & hence the brownish color.... The original recipe is translated into English as follows:

100g Cake/Plain Flour
½ tsp Baking Soda
60g Castor Sugar
2 tbs Honey
2 Eggs
½ tbs Vegetable Oil
½ tsp Vanilla Essence
Red Bean filling sufficiently


1. Beat egg & sugar until fluffy.
Add in honey, vanilla essence & mix well.
Add in flour, baking soda and stir gently.
Add in 1-2 tbs milk if it is too thick.

2. Heat a non-stick pan & spread like cooking pancake. See picture above, I used a tiny pan of 5 inch diameter. When bubbles appear & break, turn to cook on the other side.
Tips: Do not cook too long or else the pancake will be tough.

3. When all are cooked, sandwich two pieces of pancakes with red bean paste to form Dorayaki.

Sunday, May 18, 2008

Briyani Rice & Tandooree Chicken

Today's dinner menu....

Briyani Rice served with Tandooree Chicken, Vegetable Dhal and Kerabu mixed with Young Mango:

Grilled Tandooree Chicken (marinated with Tandooree paste & yoghurt): 

Coconut Bandung Ice:

Today is really in a mood for Indian menu with Chapati in the morning, Chicken Vindaloo for lunch and Briyani + Chicken Tandooree for complaint but only compliments from the whole family....

I like to cook my Briyani rice simple & less spicy that allow you to eat as much as you like without leaving the spicy smell in your throat (if you know what I mean.....)!

Here is sharing my Briyani Rice recipe:

By: Roz@HomeKreation
INGREDIENTS (Serve 4-6 persons):
3 cups Bhasmati Rice - washed & drain
4½ cups Water
3 tbs Margarine
2 inches Ginger - smashed
1 stick Cinnamon
1 Star Anise
2 Cardamon
3 Clover
4 small Shallots*
3 Garlic* (*sliced thinly)
1 tsp Briyani powder
1 Screwpine leaf
1 stalk Corriander leaves
1 tbs Salt
few drops Yellow coloring


1. Heat up Margarine in a pot & fry spices, shallots, garlic until brown.
Add in ginger, briyani powder, screwpine leaf & rice - stir for a while.
Add in water & salt.

2. Transfer pot into an electric rice cooker & when the rice is cook sprinkle yellow coloring.

Chapati & Chicken Vindaloo

Chapati, Paratha & Roti Canai are regular breakfast menu in my kitchen (occassionally for dinner too). My grandmother was half Indian so this kind of food is a must in our family. You know most old folks do not have specific measurements and recipes when they prepare foods but they manage to produce consistent quality and taste just by instict & skill of what is feel right. Rotis is one of those which require 'skill' to make and even recipes will not guarantee you can produce soft-lasting texture. It took me many practices before I manage to grasp that kind of 'skill & feel' and once you get it it will never fail anymore.

I find it difficult trying to write down the recipes because I simply pour half packet of Atta flour & add in water (mixed with Salt & Sugar to taste) until dough is formed and knead until soft & non-sticky. Divide into small balls & roll out to thin circles. Fry on hot griddle without oil. It will puff up if dough is handle properly. When cook, spread some ghee or margarine on it.

Saturday, May 17, 2008

Meehoon Hailam

I was in a lazy mood this morning after a week of hardworking in the office and a lot of laundry to take care of course. Haah...(sigh) on the other hand, kids always look forward to a special breakfast in the weekend. Meehoon Hailam is the best solution as it is simple to prepare and I can just use whatever available in the kitchen without having to run to the market. Most importantly this is my family's favourite & I never fail to get compliments from my boys whenever I served this.

INGREDIENTS (Serve 6 persons):
1 packet of Meehoon - soak with hot water until tender & drain
3 tbsp Cooking Oil
4 cloves garlic - chopped
1 tbs Chilli paste
1 riped Tomato - chopped
2 pieces Chicken Sausage - sliced
+/-150g Chicken meat - chopped
+/-150g Shrimps (did not put today because not in stock)
4 tbsp Oyster sauce
5 tbsp Sweet Soy sauce
5 tbsp Thick Soy sauce
5 tbsp Tomato sauce
5 tbsp Chilli sauce
2 liter Water
1 tsp Black pepper corns - grind
2 stalks Mustard Leaves
½ carrot - shredded
2 tsp Cornflour - mix with 2 tbsp water
Celery & spring onion for garnishng
6 shallots - sliced thinly & fry until golden & crispy

1. Heat up cooking oil & fry garlic until golden.
Add in chilli paste & fry until fragrant. Add in chopped tomato & cook until it soften.
Add in chopped chicken meat, shrimps, oyster/tomato/chillie/soya sauce, black pepper.
Add in water & boil. Add salt only if necessary.
Lastly add vegetables & cornflour mixture.

2. Pour gravy onto meehoon when serving & garnish with fried shallots, celery and spring onion.

Friday, May 16, 2008

Steam Golden Syrup Cake ( Kek Gula Hangus )

This recipe is contributed by Cik Malati, who posted her recipe to this blog. She calls it "Steam Sarang Semut" translated to "Steam Ant Nest". However, holes in my cakes are not as big as expected, so humbly call it "Steam Golden Syrup Cake" instead.

I find the cake is soft, spongy and moist compared to baked version. Thanks Malati for sharing and hope there will be others who come forward to contribute their recipe too.

Here is the recipe translated into English:

7 Eggs
2 cups Plain Flour
2 cups Sugar
2 cups Water
390g Condensed Milk
3 tbs Butter
1 tbsp Bicarbonate Soda
1 tsp Rose Essence

1. Stir sugar in a saucepan over low heat until melted & golden.
Pour in water & stir until sugar is dissolved.
(Becareful of hot steam when pouring the water into hot caramel).

Boil & add in Butter & switch off fire.

2. Beat egg slightly & mix in condensed milk.
Add in flour gradually and lastly bic soda.
Add in golden syrup & rose essence.

3. Pour into lined & greased 8 inch round tin and steam for 1 1/2 - 2 hours.

Monday, May 12, 2008

Pecan Chocolate Tart

This is the most delicious Chocolate Tarts I ever made. The rich chocolate filling with melting caramel and crunchy pecans fillings complementing each others so perfectly and what more...the chocolate melt-in-the-mouth pastry....fiushhhh, nyum-nyum-nyum....

Thank-you very much to Auntie Yochana who is so generous in sharing the recipe. I made only half of the recipe below which produced 17 pieces. 

CHOCOLATE PASTRY (about 34 pieces):
340g Butter
160g Sugar
½ tsp Vanilla essence
80 g eggs
500g Plain flour
45g Cocoa powder

1. Cream butter and sugar till creamy, add in vanilla essence & beaten egg and mix thoroughly.
2. Add in plain flour and cocoa powder and mix till just combined.
3. Rest in fridge for 1 hour.
4. Press dough in moulds of your choice.
5. Bake in oven for 15 to 20 mins till cooked. Set aside to cool.

200g Evaporated milk
200g Sugar
1/2 pod Vanilla Bean (I used Vanilla Essence)
10g orange zest
60g Glucose Syrup
10g Butter

150g Dark chocolate
200g Heavy cream
200g Pecans - Toasted and chopped coarsely (I used whole Pecans)


1. For soft caramel, mix all the ingredients together in a pot and cook till thicken. Set aside to cool.

2. Warm up heavy cream for soft ganache , pour in chopped chocolate and stir till chocolate melts. If mixture is too watery, add in extra chocolate. It should be thick.

3. Spoon a tsp of soft caramel into the baked tart, sprinkle some toasted chopped pecans on top and then spoon some ganache on top. Tap tarts to even the top.

4. Chill in fridge and let it set before serving.


Pastri Coklat (34 ketul):
340g Mentega
160g Gula
½ tsp Esen Vanilla
80 g Telur
500g Tepung Gandum
45g Serbuk koko

1. Pukul mentega & gula sehingga kembang. + esen vanilla & telur yg di pukul sedikit.
Gaul sebati. + tepung + koko. Gaul sehingga sebati - jgn uli.
2. Masukkan ke ldlm fridge selama 1 jam.
3. Tekankan ke dlm acuan tat.
4. Bakar 15 to 20 min sehingga masak. Sejukkan.

200g Susu evaporated/cair
200g Gula
1/2 tsp Esen Vanilla
10g Zest Oren
60g Glucose Syrup
10g Mentega

Masak semua bhn sehingga pekat. Sejukkan.

200g Heavy cream
200g Pecans - panggang & chop (I tak chop pun)

CARA-CARA:1. Panaskan heavy cream & + coklat sehingga cair. Jika perlu tambahkan lagi coklat supaya pekat.
2. Sudukan 1 sudu teh karamel ke dlm pastri tat, letakkan kcg pecan & kemudian ganache coklat. Ulang sehingga kesemua tat di sikan.
3. Sejukkan sehingga ganache mengeras.

Sunday, May 11, 2008

Happy Mother's Day

HAPPY MOTHER'S DAY to all mothers in the world...!

Most special wishes for my Emak in Taiping, Perak....I love you so much & you are the best mother in the world. Special thanks to my hubby who made me a mother to my three sons and all the love & support he gives me makes my motherhood the most wonderful experience in my life.....! Special appreciation for my Mother-in-law on this special day...

Thanks to Azie who lend me her glittering card above.... Special Happy Mother's Day to all mothers in my blog links and thanks for your wishes too...

Saturday, May 10, 2008

Simple Fried Rice

Nasi Goreng (Fried Rice) is a very common food in Malaysia and there are a lot of varieties depending on the ingredients and method of cooking. It can be served anytime and for any occassion. I love playing with different flavours and ingredients. However, this particular one has always been in demand from my family because it suits everyone taste - crispy Ikan Bilis (Malaysian version of anchovies), no egg, no vegetable and most of all not too spicy/hot i.e it just simply tasteful. This is also great when you are in a hurry and it can be prepared & cooked in just 10 minutes!

We had this for breakfast today and here is the simple recipe to share with those who have not tried this version:

By: Roz@HomeKreation
INGREDIENTS (4-6 persons): 
4 bowl cooked Rice
4-5 tbs Cooking Oil
6 Shallots*
2 cloves Garlic*
1 Red Chilli* (* sliced thinly)
A handful of Ikan Bilis
100-200g fresh Shrimps
1 stalk Onion spring **
1 stalk Chinese Celery** (** chopped)
A pinch of Turmeric powder
Salt & Pepper
A pinch of MSG (optional)

1. Mix rice with Salt, Pepper & MSG.

2. Heat oil in a wok.
- Fry sliced shallots, garlic & chilli until golden brown & dish up.
- Fry Ikan Bilis in the remaining oil until crispy & dish up.
- Fry shrimps in the remaining oil (add more oil if necessary) for 2 minutes and add in turmeric powder, rice, fried ikan bilis and fried sliced ingredients.
- Mix well and stir 5 minutes until the rice are all heated up.
- Put the fire off & add in chopped onion spring & celery. Stir lightly.

3. Dish up and serve with sliced cucumber, tomato &/or salad.

Note: Add in scrambled together with other ingredients, if you like and skip turmeric powder as the egg will produce natural yellow color.

Wednesday, May 7, 2008

Tagging Game from Azie & Yana

Tadi Azie datang melawat bagi homework....main2 tag....rasa2 nya, game ni bertujuan untuk lebih kenal mengenali blogger2 sekalian.... Apa2 pun terima-kasih ya sebab sudi hantar kat sini.....

Received this tag from Azie today...

On the 12th May, received from Yana too...

The rules:
1. Link to your tagger and post these rules on your blog.
2. Share 7 facts about yourself on your blog, some random, some weird.
3. Tag 7 people at the end of your post by leaving their names as well as links to their blogs.
4. Let them know they are tagged by leaving a comment on their blog

1. I'm a mum of 3 teenage boys, look forward to have DIL. Not forgetting my loving hubby!
2. My view of life: Hidup untuk mati tapi enjoy apa yg patut.... Selalu bersyukur pemberian Allah Taala...
3. Hobi: Patchwork & Quilting, baking, trying new recipes, badminton, blogging....dll
4. Strength: Lovable, friendly, rajin (hehehe angkat bakul), generous & baik-hati
5. Kelemahan: Cerewet (tapi dah kurang banyak dah la ni) & sensitive....
6. Funny: Kalau makan kat meja, duduk atas kerusi tapi bersila...
7. Ambition: Pencen nanti nak balik kampong...hehehe

SETERUS NYA SAYA NAK PAS TAG NI KAT NAMA2 DI BAWAH NI (Kalau dapat double dari org lain sori la yek, lagipun kita baru je main2 blog ni belum kenal sangat dgn ramai blogger... Please be honest about yourself:

1. ctnik
2. Sweetlily
3. edazman
4. dyg santubong
5. JoAyee
6. hunny75
7. Lelayong

Tuesday, May 6, 2008

Fried Fish Green Curry ( Masak Lemak Ikan Goreng )

Tonite I decided to cook "Masak Lemak Ikan Goreng" which is my family's favourite. My hubby does not like the conventional Masak Lemak with unfried fish but he loves this very much. The recipe is my mum's speciality and always impress guests from other state of Perak. The photo above does not reflect the true color, which is actually light bright green. See the recipe below.

The main dish is accompanied by Malay Style Kailan and Deep Fried Squid, which are all my family's favourite.

Here is the recipe for "Masak Lemak Ikan Goreng":

By: Roz@HomeKreation
3 big pieces of Fish slices (fish of your choice)
½ tbsp Turmeric powder (to fry fish)
2 tbsp Oil
1 Large Onion - sliced into thick rings
2 Red/Green Chilli*
3 Bird-eye Chilli*
4 cloves Garlic*
4 Shallots*
2 Inches Ginger* (*sliced)
1 Lemongrass - smashed
2 bowls Coconut Milk
1 tsp Turmeric powder
1 Turmeric leaf - tear into smaller pieces
2 pieces Dried Tamarind
Salt & MSG (optional) to taste


1. Coat fish with salt & turmeric powder. Deep fried with sufficient amount of oil until cooked. Put aside.

2. Heat 2 tbsp of oil & fry all the sliced ingredients and lemongrass until tender.
Pour in coconut milk, 1 tsp turmeric powder, turmeric leaf and tamarind.
Let it boil & add in fish, salt & msg.
Continue cooking for 5 more minutes to ensure the flavour is absorbed by the fish.

3. Dish out & serve with hot rice.

Sunday, May 4, 2008

Fresh Tapioca Cake

This is a spongy & soft type of tapioca cake unlike the typical Malay bingka - quite a surprise to many, how tapioca can be turned to soft cake version. I've got this recipe from and have also shared the recipe in MR which have been tested with successful result by others.

By: Roz@HomeKreation
INGREDIENTS (9" x 9" square):
1½ cup Butter
1½ cup Caster Sugar
5 Eggs
1½ cup Plain Flour*
2 tsp Baking Powder* (*mix)
½ cup Condensed Milk
3 cup grated fresh Tapioca - leave in sieve to drip excess juice
1 tbsp Vanilla Essence
Few drops Yellow coloring - optional

1. Beat butter & sugar until fluffy.
Add in egg one by one while beating.
Add in flour gradually mix well.
Add in condensed milk, vanilla essence, yellow coloring & grated tapioca, mix well each addition.
2. Bake 180C for 45-50 minutes until well cooked.

Beef Bone Curry

I like to cook my curry simple, the way my mum does hers. Simple means keep the ingredients to minimum so that the taste of beef is not so affected by additional herbs & spices. Some other recipes call for galangal, lemongrass, kafir lime, etc which I skip because I don't like the 'complicated' taste. I received compliments from guests everytime I served this & some asking for the recipe so the reason for publishing this today.

Tonite dinner was accompanied with Dayak Bitter Vegetables mixed with young corn and fried with Belacan (shrimp paste). This vegetable is only available in Sarawak and not in the Peninsular (I'll snap a photo of fresh vegetable next time - forgot to do so just now).

Most appetising Sambal Quinin (kind of mango fruit but with a distict fragrant) ensured that the dinner tonite is the most enjoyable in the week.

Here is my Beef Bone Curry recipe :

By: Roz@HomeKreation 
1 kg Beef bone
7 Shallots*
4 cloves of Garlic*
2 inches Ginger* (*pounded/blended)
7 tbs Curry powder
½ cup Oil
1 Cinnamon Stick**
1 Star Anise**
3 Cardamon**
5 Cloves**
2-3 Potato - diced big size
2-3 Tomato - cut each to 4 parts
3 bowls of thick Coconut Milk (squeeze from fresh grated coconut). You can replace with instant coconut cream diluted with some water but the taste will not be the same
Salt to taste


1. Boil bone with sufficient amount of water until tender.
I used pressure pot to speed up the process. The stock will be more tasty when pressurised because you need very little water compared to conventional way of boiling.

2. Mix curry powder with enough water to form a thick paste.
Add in pounded ingredients* & mix well.

3. Heat up oil in a big pot & fry spices marked** & curry paste until fragrant. Add in a bit more water if necessary.
Add in boiled bone, diced potato, coconut milk, tomato & salt.
Boil until potato is tender.

4. Ready to serve with rice or roti....enjoy!

Saturday, May 3, 2008

Ikan Bilis Buns

This lovely bun recipe from Yochana produces 2 dozen medium size buns. I have changed the method using bread maker and used my own recipe for the Ikan Bilis filling.

400g Bread Flour
100g Cake Flour
90g Castor Sugar
10g Milk Powder
5g Salt
1 tsp Bread Improver
11g Instant Yeast
220g Water
1 Egg
70g Margarine/Butter/Shortening

1. Put everything into breadmaker (BM) except Shortening.
Once the ingredients are well mixed, add in Shortening. Process the dough as per BM instruction.
2. Split the dough into 20-24 pieces.
Fill ikan bilis sambal & arrange on greased & floured baking tray.
Let it rest for 30 minutes.
3. Bake at 180oC for 15-20 minutes.Brush with butter while it is still hot.

1/4 cup Cooking Oil
½ bowl Chilli paste
5-6 Shallots*
1cm Belachan* (*blend/pound together)
½ tbs Tamarind + 3 tbsp water
1 bowl Ikan Bilis - washed & rinsed
1 Large Onion - chopped
Salt & sugar to taste
A pinch of Ajinomoto

1. Heat cooking oil & fry chilli paste & pounded shallots until fragrant.
2. Add in tamarind juice & fry for a while.
3. Add in Ikan bilis, salt, sugar & ajinomoto and stir until a bit dry.
4. Finally add in chopped large onion & cook for 1 minute.
5. Dish out & cool. Use as filling above.

Thursday, May 1, 2008

Sambal Tempoyak ala Perak ( Fermented Durian Perak Style )

Yesterday I sawKak Pah made Sambal Tempoyak and it reminded me that I have some fermented Durian in my fridge given by my mum quite a while ago. So, before the mood goes away I quickly cooked Sambal Tempoyak with my mum's original recipe. Big thumb up from hubby and sharing with all of you the recipe herewith.

By: Roz@HomeKreation
200-300 g Fresh Shrimps
1 bowl Tempoyak (fermented Durian)
15 Bird-eye Chillies
4-5 Shallots
1-2 Garlic
1 piece Turmeric leave - sliced thinly
1 tsp Turmeric powder
1 lemongrass - smashed
½ bowl of thick Coconut cream
½ bowl of Petai seeds (optional - did not put in the above)

1. Pound chillies, shallots & garlic.
2. Place all ingredients in a saucepan & boil until thicken.
3. Serve with hot rice, cubed cucumber & deep fried fish.