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Sunday, October 31, 2010

Kuih Talam Gandum

 This has been my favourite since I was a kid  but I haven't found a good recipe until I tried this one. Segala pujian buat tuan punya resepi kerana kongsi resepi yang marbeles ni. I had success just in one trial (in the past most of my attempt in making kuih talam was not so satisfactory). Perfect texture & taste just like what it should be.... awesome!! A perfect texture is a bit gooey and yet firm & non-sticky to touch and as to the taste the top & bottom to be complementary to each other - moderately sweet bottom layer with creamy top...!
I found the resepi from Bdaria blog but the original recipe is from MyResepi by MamaKastamTioman. Thanks a million to both of you....!! Minta izin kongsi resepi kat sini.....

By: Roz@HomeKreation
Source: Bdaria and original owner MR_MamaKastam
Makes 8" round (half of original recipe)

1 1/4 cup Plain Flour
1/4 cup Sugar
3/4 cup Palm Sugar Syrup (boil 250g Palm Sugar & 1 c Water) 
2 cup Thin Coconut Milk

2 cup Thick Coconut Milk
3/4 cup Plain Flour
3/4 tsp Salt

1. Heat up steamer. Grease tin.

2. Mix all bottom layer ingredients & steam 20 min.
Dry surface with kitchen towel & scrape with fork.

3. Mix all top layer ingredients & pour on top of the bottom layer.
Steam 30 min & open the cover & let the fire on for another 30 min to dry up the surface.
Off fire & cool the kuih completely before cutting.

Untuk Bahasa Malaysia, sila tekan link di atas.

Saturday, October 30, 2010

Ikan Masak Lemak Daun Kunyit (Fish in Spicy Green Broth)

A very popular kampung dish from Perak....

Source: HomeKreation
Some Fish parts
5 Shallots*
Some Chili Padi*
2 Green Chilies*
2" Fresh Turmeric* (* pounded) 
1 Lemongrass - bruised
1 Turmeric Leaf - crumpled
1 piece Dried Tamarind
1 bowl Coconut Milk

Place all ingredients in a pot & stir all the time until boiled & fish is cooked.
That's it..... so easy...!

Wednesday, October 27, 2010

Omelet with Olives

I have a big jar of olives, so this is one of the ways to consume it..... a nice combination & my children like it.

Source: HomeKreation
3 Eggs
1 Red Chili
1 Shallots
5 tbsp Fresh Milk
Olives - the more the tastier
Salt & Pepper

1. Beat eggs and add in the rest of ingredients.
2. Heat up 2-3 tbsp of oil in a flat pan.
3. Pour in the egg mixture & when the bottom is cooked, flip to cook both sides.....ready!

Tuesday, October 26, 2010

Baked Snapper in Woku Spices

 Saw this in Nor's house yesterday but postponed to today when both boys are at home for dinner (they go to tution class on Mondays). Nor said that the dish is delicious but I think it is super-delicious.... with really special aroma of the spices & herbs. Even a king will be impressed on this I think....hehe!
 Since the recipe is quite lengthy, I will just copy paste from Ummi's house & modified according to available ingredients. Please refer to the link on how the other two did theirs. If anyone needs translation, please shout and give me sometime....

Source: Ummi and Nor (maceh kongsi respi yg marbeles ni, izinkan Along kongsi kat sini pulak ya)
1 ekor / 1 kg  Ikan Snapper - dikelar-kelar
1 biji Limau Kasturi
1/2 sudu teh garam
# Lumur ikan siakap dengan limau nipis dan garam. Perapkan 15 minit.

6 helai daun limau purut - buang tulangnya dan hiris halus (reduced instead of 8)
2 helai daun pandan
- hiris halus (reduced instead of 4)
2 helai daun kunyit - hiris halus
3 batang serai
- ambil putihnya dan hiris halus
5 tangkai selasih
- diambil daunnya (xda stok ni)
2 biji tomato merah
- potong dadu
250 ml air
1/2 sudu teh garam
1 sudu teh gula pasir
2 tangkai daun bawang
- dipotong-potong
3 sudu makan minyak masak untuk menumis

12 biji bawang merah
4 biji cili padi
1 biji Cili Merah
1 biji Cili Hijau
5 biji buah keras
- bakar kejap (letak 3 biji jer sbb stok abis)
3 cm kunyit hidup
- bakar
2 cm halia

1. Panaskan minyak dalam kuali, tumiskan bahan kisar, daun limau, daun pandan, daun kunyit dan serai sehingga terbit aroma.
2. Masukkan tomato dan kacau hingga layu.
3. Masukkan air, gula pasir dan garam. Masak sehingga matang dan mendidih.
4. Masukkan daun selasih dan ikan siakap. Masak sehingga kuah menyerap.
5. Sediakan alluminium foil yang telah digriskan sedikit minyak dan letak angkat ikan tadi di atas alluminium foil.
6. Tuangkan juga semua kuah pekat tadi rata-rata menyaluti ikan.
7. Bakar selama 30 minit dengan suhu ketuhar 180C sehingga ikan masak.

This is the fish that I used (weighted about 1 kg):
 Slice the fish before marinate:

Fried Preserved Radish

Simple side dishes as appetite opener.... stir fry with little oil, some anchovies, big onion, chilies & preserved radish.... ready! Serve along other dishes or take with rice porridge instead..... very good!

Toasted Wholemeal Sandwich

I'm having a healthy breakfast with the wholemeal loaf that I made recently - see here. Such a filling breakfast with thickly sliced toasts, stuffed with garlic butter, cheese, tomato cucumber, tuna, olives & black pepper.....vuallaaah...! I get so full that I can almost skip lunch (but I did not....hehe). Anybody want to join me.... I've got plenty to spare or else I'll save for my next day breakfast....hehe. I don't mind having this everyday....

Monday, October 25, 2010

Gulai Lemak Telur Masin (Salted Egg in Green Coconut Broth)

 I had lunch at my  good friend's house few weeks ago whereby she invited her friend (Kak Nor) to cook this special dish. This dish typically using fresh duck eggs (and my mum's cook this deliciously) but you will never find duck eggs in Miri hence she substituted it with salted eggs and it turned out fabulous...! However, make sure the salted eggs are not too salty and the mild type will be great.

I tried making it again and managed to buy some salted eggs from the Pasar Malam (night market) which are imported from KL. It is more expensive (90cent each) but I was told that they are less salty which turned out to be true. My whole family enjoyed this dish very much.... My youngest son asked me why I called it salted egg because he said it is not salty at all. I guess the salt must be absorbed into the gravy. The big difference is the egg yolks which is a lot tastier than the fresh eggs...! For those who never tried this, it will be a new discovery for you....

Source: HomeKreation
4 Salted Eggs
4 Shallots*
Some Chili Padi*
1 Green Chili*
2" Fresh Turmeric* (* pounded)
1 bowl Thick Coconut Milk
1 Turmeric Leaf
1 Lemongrass - bruised 
1 Dried Tamarind

1. Place all ingredients, except eggs, in a pot/wok & let it boil while stirring most of the times to prevent the coconut milk from curdling.
2. Poached eggs in it & do not stir until the eggs are done to avoid from breaking.
3. Serve with white rice....ummmh!

Wholemeal Bread II

 Here is another version of wholemeal bread and this one uses tangzhong or water roux as bread softener. The bread is soft but with so much claim about the goodness of tangzhong, I do not find this recipe is better than the first version I tried here.... both are equally good but I will just go for the simpler one i.e. without the trouble to prepare for the tangzhong which is time consuming.

Source: Dodol & Monchi (I've rewritten the recipe for my ease of reference, you can refer to he link for more detail explanation)
(Makes 8"x4"x4" loaf)
280g Bread Flour
200g Wholemeal Flour
10g Instant Yeast
50g Sugar
5g Salt (reduced from orig recipe) 
1 Egg - slightly beaten 
140g Milk
120g Tangzhong
50g Butter

1. Place all dry ingredients in a breadmaker, followed by all the wet ingredients.
Process until well mixed & drop in butter.
Let it process until dough is ready.

2. Divide into 4 equal portions, cover & rest 15min.
Flatten each & roll & place in a greased tin.
Cover with plastic cling & let it rise until 80% full.
Bake for 190C for 30 min or until brown (Orig recipe suggest 180C is too low for my oven).

50g Breadflour
250g Water/Milk

- Mix & heat over low heat & stir continuously until it reahes 65C or when traces of lines are visible.
- Place in a bowl & cover with plastic cling to avoid skin from forming.
- Cool to room temperature before use.
- Can keep in fridge up to 2 days but ensure keep to room temperature before use.

Sunday, October 24, 2010

Dorayaki II

 Hello again.... it has been several days since the last update. I've been very busy with so many activities at works & home that it pulled me down a bit. I'm having fever, flu & cough at the moment and the doctor has issued me a sick leave for tomorrow but am hoping that I will get better by tomorrow to be able to go to work. I've been doing nothing much today except lying down but after having a cup of hot coffee & Cokodok just now, I sweat a bit & feel slightly better. So, while my head is feeling lighter now, I thought of updating one post for you all here.

Despite feeling giddy & heavy head in the morning I managed to make some Dorayaki for the family for breakfast but ended up too browned and uneven colour.... I have an excuse for not doing a good job this time...hehe! Although the look is not up to my expectation but the taste is good... very soft! I made very cute size (7cm diameter) - smaller than a sauce plate below, using Serabai mould.

Since I wasn't too well, most of the photos are shot by my 2nd son, AngahRusydi.... quite a good job eh...!
Source: Baking Mum ( I've halved & refined the original recipe)
(Makes 11 pancakes / 5.5 Dorayaki )
2 Eggs
30g Caster Sugar
30g Honey
1.5g Baking Soda
120g Cake Flour
20g Corn Oil
10g Milk
Filling: Red bean paste

1. Whisk eggs until frothy & gradually add in sugar.
Beat until light & white.
Add in honey, BS, flour, milk, corn oil while beating.

2. Rest 30 min in fridge.
Cook like making pancakes above small fire.
Sandwich with your favourite filling.

Thursday, October 21, 2010

Berita Sedih (Kematian)

(Photo courtesy from

Waktu awal pagi tadi, Along sedang mandi nak siap2 pergi kerja. Tetiba telepon berbunyi, terus je Along melompat keluar dari bath tub sebab macam tak sedap hati bila ada call awal2 pagi. Talipon tu dari adik Along yg bekerja sebagai chef kat Kelantan. Rasa hati memang dah tak sedap. Dia kata dia call dari Kedah, so Along dah jangkakan sesuatu. His grandmother (we all panggil Tok) i.e. my step gandmother has passed away kat hospital Sg Petani malam semalam jam 12.50am kerana sakit tua dan pelbagai komplikasi (barah peparu). Jenazah allayarhamah telah selamat di kebumikan pada pagi tadi dan semua nya berjalan lancar. Sedih hati Along sebab tak dapat nak balik dan hari raya hari tu pun tak sempat nak melawat Tok Along tu sebab cuti yang amat pendek. Along hanya dapat hadiahkan al-Fatihah & al-Ikhlas untuk Tok yang di kasihi... semuga roh beliau di cucuri rahmat. Mari lah kita sama-sama menghadiahkan al-Fatihah & al-Ikhlas untuk allahyarhamah Kijing binti Sudin.... Terima-kasih semua atas doa anda.

Tuesday, October 19, 2010

Cinnamon Sticky Buns

 I was in a mood to make bread again after such a long time ago. This Cinnamon Sticky Buns has been tingling in my brain calling for action since I saw it in one website many months ago. Anyway, hers look much more appealing than mine.... It is very filling but my two boys can afford to take two to three buns one time.....hehe, they love it!

Source: Simply (Originated from Oprah Magazine) but I've simplified the write-up & some measurements
1/4 cup Water
7g Active dry yeast
1/3 cup Sugar
3/4 cup Milk
4 tbs Unsalted Butter
3 large Egg Yolks
1 1/4 tsp Salt
4 - 4 1/4 cups All-purpose Flour
1/2 cup firmly packed Light Brown Sugar*
1 tsp Ground Cinnamon (Originally 1 tbsp)*
(* mixed)
4 tbs Unsalted Butter
- melted

3/4 cup firmly packed Light Brown Sugar
4 tbs Unsalted Butter
3 tbs Honey
1 tbs Light Corn Syrup
1 1/2 cups coarsely chopped Pecans

1. Place all dough ingredients in breadmaker until dough is ready.
If prepared manually, mix all --> knead --> let it rise until doubled --> punch the dough & ready.

2. Rest on floured board for 20 min.

3. Roll dough out into a 12" x 18" rectangle. 
Brush with melted butter and sprinkle with cinnamon-sugar mixture.
Starting with the long side, roll dough into a cylinder. 
Place seam side down on a flat surface and cut crosswise into 16 slices.

4. Combine all the topping ingredients, except pecan, in a saucepan over low heat.
Stir until sugar and butter are melted. 
Pour mixture into a greased 10" x 12" pan and sprinkle pecans on top.

5.Place dough slices, flat side down, on top of prepared topping. 
Crowd them so they touch. 
Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. 
Preheat oven to 180°. Bake buns until golden, 30 to 35 minutes. 
Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. 
Let buns cool slightly and serve warm.

Monday, October 18, 2010

Squids in Plum Sauce

I saw DayangJack cooking beancurd in plum sauce just now and it reminds me of the plum sauce that I've bought ages ago and still sitting in the pantry untouched. Since I have some squids and capcicum, I've turned them into this delicious dish.... really yummy.

Source: HomeKreation
300g Squids - cleaned & cut
4 cloves Garlic - sliced
1/2" Ginger - sliced
2 tbsp Chili Paste
3 tbsp Plum Sauce
2 tbsp Sweet Soy Sauce
3 tbsp Salted Soy Sauce
1 Big Onion - cubed
1 Green Chili - sliced 
1 Red Chili - sliced 
Some Chili Padi - sliced 
1/2 Capcicum - cut into strips 
1 Tomato - cut 6 
Salt & Pepper

1. Heat up some oil & fry sliced garlic & ginger until fragrant.
2. Add in chili paste & fry or a minute.
3. Add in all the type of sauces & squids - stir fry until cooked.
4. Add in the remaining ingredients & stir fry for another few minutes.
5. Serve right away.

Sunday, October 17, 2010

Lucky Hoof Rolls (Roll Tapak Kuda)

 This has been in my to-do list for long time despite I already bought Nutella spread for the purpose. The spread is almost expiring and hence gives me no further excuse. This recipe produces lovely soft & tasty cake just like the one I tasted in my friend's house years ago.

Source with compliments: Cheftania (Recipe rewritten for own reference)
Makes 2 big rolls & 2 small rolls
5 Whole Eggs
5 Egg Yolks
130g Flour
1 tsp BP
200g Caster Sugar
1 tsp VE
2 tbsp Condensed Milk
2 tbsp Milk Powder
1 tbsp Ovalette
10g Ice cubes (HomeKreation: I skipped)
130g Butter* - melted
2 tbsp Cocoa Powder*
1 tbsp Choc Paste* (HomeKreation: I skipped)

1. Place all ingredients in a mixer bowl, except those marked*.
Beat at high speed until thick & fluffy.
Add in melted butter & mix well.

2. Divide into two portions.
Add cocoa powder & choc paste into one portion.

3. Line & grease 10" sq tin (HomeKreation: I used one 10"x12" and one 8" sq tin).
Spread the cocoa batter into the tin.
Pipe the plain batter on top.
(The batter is a bit runny, therefore you need to pipe on it. If you use scoop, you will not be able to spread it evenly to make two even layers and it will get mixed instead).

4. Bake for 15 min.
Invert onto a piece of paper/towel.
Slice into two pieces:
Spread Nutella Chocolate on both slices:
(I used Apricot jam for the smaller tin)
Fold each piece on the longer side, end to end as below:
Wrap each roll & keep in fridge if not consumed right away.

Grilled Tuna Sandwich

 Breakfast this morning is still in the same theme from last last night.... tuna, salad & garlic bread....hehe. The boyz clapping their hands for this type of menu anytime whether day or night... they just love it.

Here how the grilled slices look like before adding salad:
Oval buns - sliced & halved
Garlic butter - see here
Tuna Flakes
Mozarelle Cheese
Black Pepper
Salad & Green Olives

1. Spread bread with garlic butter.
Arrange tomato, tuna & cheese.
Sprinkle black pepper.

2. Toast below grill until golden brown & crispy.
Top with salad & green olives..... have a bite...!!

Tuna & Spinach Pizza

 As promised earlier on, herewith the recipe. Still using the same dough recipe that I made earlier on. As for the topping, you can use your own creativity. I came up with this topping because I wanted to clear the pantry.... The whole family enjoyed it so much and to my surprise even Patma likes it (she does not normally likes western food and she has low intake of vegetables but this time she had two jumbo slices of pizza and enjoyed the Garden Salad too).

Source: HomeKreation
500g Plain Flour
260g Water
2 tbsp Sugar
11g Instant Yeast
1/2 tsp Salt
2 tbsp Olive Oil
For topping, see below

1. Mix all the ingredients in a mixer with dough hook until smooth.
Knead lightly with hand & rest until it doubled up.

2. Punch the dough & roll to fill pizza pan.
(I used 32" diameter pan & had some leftover dough which I turned into french roll).
Brush surface of dough with olive oil & bake for 10 min.

3. Spread tomato sauce on top of the pizza dough.
Top with canned spinach, big onion ring, capcicum, tuna, olives & mushrooms.
Lastly, sprinkle mozarella cheese on top.

4. Bake for 15-20 min at 180C until cheese is melted & crust at the edge is golden brown.

Here how it looks like before been baked (have not yet sprinkle cheese on top):

Cheesy Garlic Bread

 There was leftover dough from pizza making last night & I baked it into a small loaf of french bread & turned it into Cheesy Garlic Bread this morning.
 These are the garlic bread (without cheese) that we had for dinner last night served with mushroom soup:

Here is the recipe for Garlic Butter:

Source: Roz@HomeKreation
4 cloves Garlic - pounded
1 small bowl Butter
2 tsp Dried Parsley
Salt & Pepper (skip salt if using salted butter)

1. Mix all & ready to use.

2. Spread generously on french bread.
Sprinkle mozarella cheese (optional, for cheesy type).
Grill in an oven until bread surface is light brown & crispy.

Garden Salad with Balsamic Dressing

 Conscious of high daily intake of calories....? Once in a while let's turn to a healthy eating style, come join me for this simple but delicious Garden Salad with special Balsamic dressings.... for sure you will not feel like being a goat munching bunch of unflavoured vegetables...hehehe.

I had this in the women network's party prepared by Shuxian last week and it was delicious... I did not have enough but on the other hand I didn't want to overeating. So I decided to have another round and made for dinner last night....
Source: HomeKreation
Coral Lettuce
Plum Tomatoes

5 tbsp Balsamic Vinegar
4 cloves Garlic - chopped
3 tbsp Extra Virgin Olive Oil (EVOO)
Salt & Pepper
(Note: You can substitute with your favourite vegetables)

1. Heat up EVOO & stir fry garlic until golden brown.
Pour olive oil & garlic into a salad bowl.
2. Add in the rest & mix well.

For info, the Balsamic Vinegar is not just rich in taste and flavour but also good for health. Here are the health benefits that I copied from one website:
  • Balsamic has anti-bacterial and anti-viral properties which make it an effective remedy for treating infections and wounds.
  • Folk healers used balsamic to cure body pain and as energizer.
  • Balsamic vinegar contains powerful antioxidant called polyphenols which fight cell damage and boost our immune system.
  • The antioxidant in balsamic have also the potential to protect against heart disease, cancer, and other inflammatory conditions.
  • Balsamic can help boost the activity of the digestive enzyme pepsin thus improving metabolism.
  • Balsamic may help control diabetes. Study suggests that by adding as little as five teaspoons of the vinegar with a meal can improve insulin sensitivity. Better insulin sensitivity means better diabetes control and lowered risk of dangerous complications.
  • Balsamic can reduce cholesterol level.
  • Balsamic antioxidant may slow the aging process.
  • Balsamic reduces the frequency of headaches.
  • Balsamic contains important minerals that can strengthen the bones.
  • Balsamic can help prevent anemia and fatigue.
  • Balsamic can help suppress appetite and therefore an aid in controlling weight.