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Saturday, December 31, 2011

Salam Bersiaran & Happy New Year 2012

(This is a sticker entry until 31st Dec 2011 midnight)

Assalamualaikum & hello to all. It has been more than two weeks since my last entry. It is always the best time to take a break at year end after working so hard throughout the year - taking a break from work, from home and everything else including blogging - to relax mind and rejuvenate for 2012. There were so many fun things happenings in between and am glad taking the break altho the body is physically exhausted with so many activities. There are many postponed entries too but will share later.

Looking back at 2011 with syukur for another healthy, prosperous and successful year for myself and family - at least another year of lively HomeKreation that I almost ended up one time but I decided to come back after requests from several. Many thanks for your support for HomeKreation.

I would like to wish everyone

HAPPY NEW YEAR 2012

 Semuga kita di panjangkan umur & kesihatan untuk berusaha lebih maju jaya dalam kehidupan di tahun baru ini dan mendapat keredhaan Allah dengan hidayah & pertunjuk.

Menu for Family Gathering cum 22nd Anniversary

Dessert  table

Last 24th Dec was our 22nd wedding anniversary, syukur alhamdulillah..... we both are healthy and blessed with happiness and strong love for each other, children and our extended families. This year we celebrated our anniversary by gathering all our relatives in Taiping - almost 50 of us gathered in the house in Taiping. There were few of my nephews/nieces/grandniece who could not attend and of course not forgotten my own eldest son who is studying in Pennsylvania State University. The gathering was really fun with a lot of laughters and feeling of togetherness... very warm with love! It is the best anniversary celebration we ever had...!

ok, let's check the menu that I prepared for the day. The selection was based on popular requests.
PHOTO above:
1. Kek Lapis Peppermint (most popular layered cake for the occassion)
2. Kek Lapis Intan Terpilih (uniquely delicious with salted cheese crackers were complimented by most)
3. Kek Lapis Pisang Poppyseed (also equally complimented for moist and surprise crunchy bits)
4. Apam Dot-Dot (from my niece EnaTw2 - very popular amongst small kids)
5. Moist Chocolate Cake (from KakNgahEla - who can reject chocolate....)
6. Bingka Labu (requested by my 4th brother and for makcik2 & pakcik2 memang laku....heeee)
7. Pandan & Coconut Jelly (no one can resist the unique pandan and coconut combination...!)
8. Lompat Tikam Sagu (my popular dessert amongst friends & families besides in the blogworld)
9. Kek Buah Kukus (from my sister Akmal - well done my sis)
PHOTO below:
10. Tiramisu (gone in a blink! Tens of plates around me the moment I took it out from the fridge....LOL)
11. Nasi Goreng Ayam (on average 3 plates per person....LOL!)
12. Sup Tulang (to compliment the rice)
13. Laksa Sarawak (1st time introducing it to all my families....so-so, some not used to its unique spice taste)
14. Fresh Mango Juice (the mangoes were from my backyard in Miri)
15. Kopi Kaw

The gathering ended past midnight and most of the food were finished with big compliments to the host and chef....LOL (very satisfied to be able to treat my families and most of all my mom's certification of food quality....hehe).
Most popular dessert of the day

Main meals (rice & laksa) were served in the patio under the moonshine.... (with lighting too of course...hehe)

Late snap, half of chicken in the 2nd pot were already gone

Fresh Mango Juice

Wednesday, December 14, 2011

Evergreen Layered Cake (Kek Lapis Pandan)

 I made this lovely moist layered cake as a gift to a friend who will be leaving Miri to work in KL (Captain & wife, KakNorbaini). This cake is simply flavored by strong pandan and coconut milk, producing very moist cake. It keeps well for a week at room temperature or many months in fridge.

I made two layered cakes in a day - can you see the one behind...? I'll post the other one later. Enjoy the photos for now, I'm having terrible neck pain and migraine again - also am very busy for something and therefore will be taking break from blogging for a while - will update more when ready to come back..... taaaaa!
BAHASA MALAYSIA VERSION
Kek Lapis Pandan Evergreen ni sangat popular kat Sarawak kerana haruman pandan & lemak santan dan juga tekstur kek yg lembab & lembut. Along buat ni untuk hadiahkan kpd kawan yg akan berpindah ke KL.

Kekawan semua, Along nak cuti blogging jap ya... sakit tengkuk & migraine menyerang lagi.... ada banyak hal nak buat ni, tak menang tangan & kepala. Nanti kendian kita update lagi, Along buat dua biji kek, sebiji lagi yg kat background tu, tunggu kendian ya.....

Unsliced look


Tuesday, December 13, 2011

Banana & Poppy Seeds Cake

 This cake has a perfect combination of banana and poppy seeds. I give this 5* and my best rated banana cake so far - light as chiffon but moist and slightly crumbly - rich of banana and butter taste with crunchy sensation in every bites - a perfect texture to my liking. I have not been baking for quite a while and my hubby chomped 1/8th of the cake the moment it came out from the oven. We all love to eat hot cakes and this one is no exception!
Brought some to the office too - good feedback from everyone....
By: Roz@HomeKreation
Source: YummyLittleCooks
Measurements and ingredients have been slightly modified by HomeKreation
Makes 8" square
INGREDIENTS:
262g Butter
75g Sugar
1½ tbsp Mandarin Sunquick
(added by HomeKreation) 
Blue Poppy Seeds
6 Egg Yolks
225g Plain Flour*
¾ tsp Baking Powder*

¼ + ⅛ tsp Baking Soda* (* sieved together) 
160g Ripened Banana - mashed 
22g Poppy Seed
6 Egg Whites**

150g Sugar** (** whisked until soft peaks) 

METHOD:
1. Cream butter & sugar until pale.
Add in sunquick, egg yolk and mix well.
Add in flour, banana, poppy seeds and mix well.
Add in whisked egg whites in 3 batches.

2. Pour the mixture into a lined & greased tin.
Bake 180C for 45- 50 minutes or until cooked.

3. Cool slightly before unmoulded and slice.


BAHASA MALAYSIA VERSION
Kepada peminat kek pisang, jangan lepaskan peluang mencuba kek yg tersangat sedap ni. Along bagi 5 bintang pada kek ni sbb lembut, gebu, lembab, kaya dgn rasa butter & pisang dan poppy seed yg rangup. Kalau makan panas2 lagi lah sedap, boleh pengsan dgn keasyikan dan keenakan nya...... hehe.

Source: YummyLittleCooks
Sukatan resipi & bahan telah di ubahsuai oleh HomeKreation
Alih bahasa oleh HomeKreation
Saiz 8" persegi
BAHAN2:
262g Butter
75g Gula
1½ sb Mandarin Sunquick
(HomeKreation) 
Blue Poppy Seeds
6 bj Kuning Telur
225g Tepung*
¾ st Baking Powder*
¼ + ⅛ st Baking Soda* (* ayak sekali) 
160g Pisang Ranum - lecek
22g Poppy Seed
6 Putih Telur**
150g Gula** (** pukul sehingga bertanduk) 

CARA2:
1. Pukul butter & gula sehingga kembang.
Masukkan sunquick, kuning telur dan kacau sebati.
Masukkan tepung, pisang, poppy seeds sambil di gaul sebati.
Campurkan telur putih kembang, 1/3 setiap campuran, sehingga sebati.

2. Tuangkan adunan ke dalam tin yg telah di lapik & gris.
Bakar 180C selama 45- 50 minit atau sehingga masak.

3. Sejukkan sebentar sebelum di keluarkan dari tin & di potong.


Sambal Petai Cili Api

I had this delicious dish cooked by a friend, KakNorBaini (Captain's wife)... it was so good that I didn't touch any other dishes during the dinner invite. The dish uses Cili Padi but surprisingly it was not too hot, I think because it has been stir-fried until fragrant & crispy.... or may be because I have high tolerence. It was quite some time ago when I had the treat so I decided to make the dish myself after consulting her again.

By: Roz@HomeKreation
INGREDIENTS:
10/more Cili Padi*
4 Shallots*
2 cloves Garlic* (* pounded) 
1 handful Ikan Bilis
1 small plate of Petai
Salt & Sugar

METHOD:
1.Deep fry ikan bilis until crispy & side aside.
2.Reduce the amount of oil & stir-fry pounded ingredients*, salt & sugar until fragrant, crispy and color is darken.
3. Add in petai & stir-fry for few minutes.
Dish out & sprinkle fried ikan bilis when serving.
4. Serve with warm white rice.
*******************************

BAHASA MALAYSIA VERSION
Lauk yang sangat sedap, makan kat rumah kawan hasil masakan KakNorBaini dah lama dulu. Teringin nak makan lagi so buat sendiri selepas KakNor kongsi resepi nya baru2 ni. Terima-kasih KakNor utk resipi yg sedap ni, harap KakNor tak kisah saya publish kat blog ni ya. Sama2 kita dapat pahala nya....insyaallah. Saya abadikan di blog ini sebagai kenangan persahabatan kita dan di harap suatu hari nanti kita akan bertemu lagi.... All the Best untuk KakNor se isi keluarga!

Sambal petai ni guna cili api tapi tak pedas sangat sebab di goreng kering & rangup. Tak payah makan lauk lain lagi bila pekena dgn nasi panas.

BAHAN2:
10 biji / lebih Cili Padi*
4 ulas Bwg Merah*
2 ulas Bwg Putih* (* tumbuk)
1 genggam Ikan Bilis
1 piring kecil Petai
Garam & Gula

CARA2:
1.Goreng ikan bilis dgn minyak sehingga rangup.
Angkat & ketepikan.
2.Kurangkan minyak lebihan gorengan ikan bilis tadi, lebih kurang sesenduk.
Tumis bahan tumbuk sehingga wangi, kering & bertukar warna gelap.
3. Masukkan petai & kacau sebentar beberapa minit.
Angkat ke dalam piring & taburkan ikan bilis sewaktu menghidang.
4. Hidangkan dengan nasi putih yang masih panas.

Monday, December 12, 2011

Pulut Durian, Sago Durian & Pengat Durian

 A friend told me that he was drooling over Pulut Durian posted by CikTie in Fb when he read my comment. Since he & family are leaving Miri this week, I invited them yesterday for evening coffee after my hubby successfully found some durians in the market.
Menu explanation:
1. Pulut Durian: Serve fresh durian with steamed glutinous rice and freshly squeezed coconut milk (+ a bit of salt).
2. Mung Beans & Durian sweet dessert served with Lacy Crepes and steamed glutinous rice.
3. Fresh durian with sago snacks (below) --> Melanau style.

Sunday, December 11, 2011

Bubur Asyura Sarawak

Ashura day fell on 10 Muharam on Muslim calendar i.e. it was Tuesday 6th December this year. The common culture in Malaysia was to fast on the day & serve Bubur Ashura to neighborhood to denote the historical significance during the war. Food were scarce during the war,  so everybody donated whatever they had which made up of wheat, barley, assorted beans, corn, etcs & cooked them jointly into Bubur Asyura. Various places in Malaysia will have different version, some are sweet and some are savoury; on the other hand whilst some are in porridge form, some others are in pudding/kuih form. In Sarawak, typically are savoury in porridge form.

I received a bowl of Bubur Ashura from thoughtful CikTie.... first time I tried the Sarawak version & wow... I like it a lot - really tasty & filling. Thanks so much for being thoughtful always.

According to CikTie, she mix beef soup, rice, barley, green/red beans....(CikTie anything else...? I forgot what you told me) into a slow cooker.

BAHASA MALAYSIA VERSION
Pertama kali Along merasa Bubur Asyura Sarawak .... terima drpd kawan rapat CikTie.... sedaaaap nyaaaa... kalau tak rasa tak tau!

Kata CikTie, nak buat ni senang - campak semua bahan2 ke dlm slow cooker - sup daging, barli, kekacang... lain2 tu Along tak ingat lah pulak.... nanti nak kena tanya semula & insyaallah nak cuba buat nanti.

Wednesday, December 7, 2011

Bingka Labu (Baked Pumpkin Kuih)

 I baked this after dinner and only past midnight the kuih was cool off ready to be sliced. Brought to office for breakfast with gang. Very soft and smooth texture with moderate sweetness.
By: Roz@HomeKreation
Source: MyResipi_CMG
Size: 8" square
INGREDIENTS:
5 Grade B Egg
500ml Coconut Milk
200g Flour
190g Granulated Sugar

1/2 tsp Salt
1 tsp Vanilla Essence
450g Pumpkin
- steamed 
Sesame Seeds - for sprinkling

METHOD:
1. Place pumkin & coconut milk in a blender & process until fine.
Pour into a big bowl.
Blend the remaining ingredients (except sesame seeds)until smooth.
Strained into pumkin mixture & mix well.

2. Line tin with aluminium foil & spread 1 tsp oil.
Heat the tin in oven for 10 minutes.
Pour batter & sprinkle sesame seeds.

3. Bake at 180C for 45 minutes or until cooked.
BAHASA MALAYSIA VERSION
Nampak ramai dah gang2 blogger yg mencuba kuih Mat Gebu ni - HaSue, CT Delima, Zana, Izah & tentu nya ramai lagi. Terjumpa labu jual murah, terus jer rembat & terjadilah kuih bingka ni. TQ Mat, kuih nya lembut & halus jer dan manis sedang elok.

Source: MyResipi_CMG
Resepi di taip semula utk rujukan Along sendiri sbb bahan & cara nya telah di ubah sedikit
Saiz: 8" persegi
BAHAN2:
5 biji Telur Grade B (resepi asal guna Grade A tapi sedang elok jer ni) 
500ml Santan
200g Tepung Gandum
190g Gula Pasir
(Along tertuang lebih tapi sedang jer manis nya) 
1/2 st Garam
1 st Esen Vanilla
450g Labu
- kukus 
Biji Bijan - utk tabur (resepi asal tak letak)

CARA2:
1. Blender labu & santan sehingga halus & tuangkan ke dlm mangkuk.
Blender bahan2 yg lain (kecuali biji bijan) sehingga sebati & tapis ke dlm adunan labu tadi.
Kacau sehingga sebati.

2. Lapik tin dgn aluminium foil & tuangkan 1 st minyak.
Panaskan dlm oven selama 10 minit.
Tuangkan adunan & tabur biji bijan.

3. Bakar suhu 180C selama 45 minit or until cooked (suhu & masa telah di ubah mengikut kesesuaian oven Along).



Monday, December 5, 2011

Baby Doughnuts (Doughnuts III)

Shaping & decorating these little doughnuts was so much fun. I made them for Liana's bento to school today. It was her 3rd day in school warming up for her real entry next year. I made three differnet shapes - doughnut / round / oval with assorted toppings and filling. She loves the pink decorated doughnuts and not other colors.
 I called them baby doughnuts because they are so tiny... see photo below, you can see that they are smaller than grade B egg! Children will love it... also suitable size for adults on diet...hehe.
Baby doughnut ni lebih kecil dari sebiji telur saiz B
 See below the bite through texture.... very soft and kept well until the next day. Suitable for early preparation for bento to school.
See the soft texture. This one is injected with wild blueberry jam.
Actually I made almost similar potato doughnuts earlier at here.

Original source: Rosmarlina@JintanManis
Copied from: Juwita (Others who tried Kak Anim, Izah, MamaHawa)
Compliment to Nor@SecubitGaram for idea replacing potato with sweet potato
Decoration idea by HomeKreation
Translated into English by HomeKreation
Makes 32 baby doughnuts
INGREDIENTS: 
250g Plain Flour
80g Potato/Sweet Potato
- steamed & mashed
2 tbsp Milk Powder
1 Grade B
Egg - lightly beaten
90 ml Warm Water / Fresh Milk

tbsp Margarine
2
tbsp Sugar
4g / 1½ tsp Instant Yeast

METHOD:
1. Mix all & knead for 8-10 minutes.
Cover & rest until doubled-up.
2. Punch the dough & divide into small balls.

Shape it into doughnuts.
Arrange on a tray & let it rise & dobled-up.
3. Deep fry until golden in color.

Coat with sugar or chocolate.

Tips from HomeKreation:
i. For colorful topping, I used white chocolate & color it as you like.
ii. Use warm jam for filling & inject through the doughnuts.
*************************************************

BAHASA MALAYSIA VERSION
Buat tecik2 sebab tu lah di namakan Baby Doughnuts..... sebiji donut ni lebih kecil drpd sebiji telur grade B. Liana sekali makan 4 biji pun boleh abis... tapi dia cuma makan yg kaler pink. Buat bekal Liana gi sekolah hari ni (hari ni hari ke 3 Liana bersekolah utk percubaan sebelum masuk tahun hadapan).

Terima-kasih buat Ros & semua kekawan yg mencuba sebagai inspirasi. Donut ni tak jauh beza dgn dout yg Along dah buat dulu kat sini.

By: AlongRoz@HomeKreation
Original source: Rosmarlina@JintanManis
Copied from: Juwita (Kekawan lain pun ramai yg dh mencuba Kak Anim, Izah, MamaHawa)
TQ juga Nor@SecubitGaram utk idea menggantikan kentang dgn keledek
Resipi di taip semula oleh HomeKreation supaya lebih ringkas
Decoration idea by HomeKreation
Hasil: 32 biji baby doughnuts
BAHAN2:
250g Tepung Gandum
80g Kentang/Keledek
- direbus dan lecek 
2 sb Susu Tepung
1 biji Telur grade B
- dipukul sedikit 
90 ml Air Suam / Susu Segar
1½ sb Majerin
2 sb Gula
4g / 1½ st Yis

CARA2:
1. Campurkan kesemua bahan dan uli sehingga tidak melekat pada tangan.
Uli selama 8-10 minit sehingga lembut.

2. Tutup bekas adunan dengan plastic wrap dan biar doh naik dua kali ganda. 
Masa perapan lebih kurang 40 minit atau 1jam.
Tumbuk-tumbukkan doh bagi mengeluarkan angin.
Bahagikan doh mengikut bilangan & saiz yg di kehendakki.
Bentukkan seperti donut.
Susun di atas dulang dan biarkan sehingga donut naik dua kali ganda.

3. Goreng di dalam minyak panas sehingga perang.
Salut donut dgn serbuk gula ataupun coklat masakan.

Tip dari AlongRoz:
i. Along buat berbagai bentuk - donut/bulat/bujur & ada yg kosong cuma salut gula, ada yg berinti jem & ada yg di salut dgn coklat & coklat putih yg di warnakan.
ii. Untuk topping berwarna, Along guna coklat putih yg di warnakan.
iii. Untuk filling, paipkan jem yg di panaskan.

Sunday, December 4, 2011

Nasi Goreng Batu Kurau (Fried Rice)

 Friday night is always a lazy night for me... probably after whole week squeezing my brain in the office, mind and body were exhausted by then. When body is tired, appetite tends to go down too. Fried rice is always a good solution.... not only simple to make but can open up appetite too. This time I tried to imitate my favorite Kak Ronah's fried rice. She is from Batu Kurau and my foster sister who used to live with us when I was young... I miss her delicious spicy fried rice but the one I make here can never be better than hers.
By: Roz@HomeKreation
Serves 4-5 persons
INGREDIENTS:
4 cups Cooked Rice
3 Green & Red Chilies*
5 Shallots*
2 cloves Garlic*
1 tsp Coriander Seeds*
1/2 tsp Fennel Seeds*
1/2 tsp Cumin Seeds*
1/2 tsp Black Pepper*
5 Cardamons*
1/2 cup Ikan Bilis* (* pounded) 
3 Eggs
Long Beans - slice finely 
3 tbsp Soy Sauce
Chinese Celery & Spring Onion - chopped 
Salt

METHOD:
Heat up 1/4 cup oil & stir-fry pounded ingredients until fragrant.
Add in salt & stir for a minute, add in long beans & stir for another minute.
Break in eggs & stir quickly to scramble it.
Add in rice, soy sauce & stir to mix well.
Add in chopped chinese celery & spring onion & dish out.
*************************************************************

BAHASA MALAYSIA VERSION
Akhir2 ni selera makan pun kurang.... mungkin keletihan kot. Makan nasi goreng jer lah k. Kali ni Along cuba nasi goreng yg kakak angkat Along, asal dari Batu Kurau, selalu masakkan sewaktu dia tinggal bersama kami dulu (waktu Along sekolah2 dulu). Tengah takda selera makan, laju jer bila makan nasi goreng berempah cam ni.

Hidangan 4-5 orang
BAHAN2:
4 cwn Nasi
3 bj Cili Hijau & Merah*
5 ulas Bwg Merah*
2 ulas Bwg Putih*
1 st Biji Ketumbar*
1/2 st Jintan Manis*
1/2 st Jintan Putih*
1/2 st Lada Hitam*
5 bj Pelaga*
1/2 cwn Ikan Bilis* (* tumbuk) 
3 bj Telur
Kacang Panjang - hiris halus
3 sb Kicap
Daun Sup & Bwg - hiris
Garam

CARA2:
Panaskan 1/4 cwn minyak & tumis bhn tumbuk sehingga garing & wangi.
Masukkan garam & kacau rata.
Masukkan kc pjg & kacau seminit.
Masukkan telur & kacau hancur.
Masukkan nasi & kicap & gaul sehingga rata.
Masukkan daun bwg/sup & hidangkan.

Thursday, December 1, 2011

Spiced Chicken Rice (Nasi Ayam Harum Rempah)

For a change I made my chicken rice a spicy version this time.... Actually I made this version before... tasted very good & complimented by the whole family. I'm thinking to make this for my family reunion gathering this month.
Here is the recipe update, apology to keep you all waiting.....

Recipe By: Roz@HomeKreation
Serves 4-5 persons
SPICED RICE:
3 cup Bhasmati Rice (use rice cooker cup) 
4½ cup Water
2 tbsp Margarine / Butter
Mixed Spices (Cinnamon, Cloves, Cardamon, Star Anise)
3 clove Garlic*
4 Shallots*
3" Ginger* (* blended) 
2 tbsp Adabi Soup Spice Powder
1 tbsp Maggi Chicken Sauce
1 Pandan Leaf
Salt

METHOD:
1. Heat up margarine/butter & stir fry mixed spices, blended ingredients & soup powder until fragrant.
2. Add in rice & mix well.
3. Off fire & place in a rice cooker together with water, chicken sauce, pandan leaf & salt.
4. Let it cook.
5. Serve rice with Spicy Roasted Chicken, cucumber, tomato & chili sauce.


SPICY ROASTED CHICKEN:
1/2 Chicken - uncut 
1 tbsp Coriander Seeds*
1/2 tbsp Fennel Seeds*
1/2 tbsp Cumin Seeds*
1/2 tbsp Black Pepper Corns*
3 Shallots*
4 clove Garlic*
2" Ginger*
1 Lemongrass* (* blended) 
1 tsp Turmeric Powder
1 tsp Chili Powder
Salt

METHOD:
1. Marinate chicken with all ingredients (the longer the better).
2. Bake @ 200C until done (estimately 45 minutes).


CHILI SAUCE:
2 Red Chili
2 tbsp Chili Sauce
1 tbsp Vinegar
3-4 tbsp Water
Salt & Sugar
- Blend all until fine.
********************************************************

BAHASA MALAYSIA VERSION
Nasi ayam berempah di gandingkan dgn ayam panggang berempah.... memang sedap sangat kata hubby & anak2.... sedih lak teringatkan AlongRiz yg jauh di perantauan. Semenjak AlongRiz pergi, Along belum masak nasi ayam lagi - tak sampai hati sebab ni fevret AlongRiz.....

 Enjoy dulu gambor2 ni.... Along sakit tengkuk ni.... tak larat nak menaip..... kalau ada demand nanti kita update resepi, kalau takda tinggal gambor jer la.....

 Maaf lah ya, resepi terlambat sikit sbb tuan rumah berihat 2 hari.... nak hilangkan lenguh2 badan, al-maklum ler kat opis pun duduk seharian, kang balik rumah pun nak ngadap pc semalaman.... tak sihat utk kesihatan kan, lagi pun banyak tugasan kat rumah ni nak selesaikan... Anak tecik pun dok merengek kalau tak beri perhatian....hehe.

Hidangan 4-5 orang
NASI AYAM HARUM REMPAH:
3 cwn Beras Bhasmati (guna cwn penyukat rice cooker)
4½ cwn Air
2 sb Margarine / Butter
Rempah Tumis (Kulit Kayu, Cengkih, Pelaga, Bg Lawang)
3 ulas Bwg Putih*
4 ulas Bwg Merah*
3" Halia* (* blend) 
2 sb Serbuk Rempah Sup Adabi
1 sb Sos Ayam Maggi
1 helai DaunPandan
Garam

CARA2:
1. Panasakan margarine/butter & tumis rempah tumis, bhn blend & rempah sup sehingga wangi.
2. Masukkan beras & gaul rata.
3. Padamkan api, masukkan ke dlm rice cooker sekali dgn air, sos ayam, daun pandan & garam.
4. Biar sehingga masak.
5. Hidangkan dgn ayam panggang berempah, hirisan timun/tomato & sos cili.

AYAM PANGGANG BEREMPAH:
1/2 ekor AYam -jangan potong
1 sb Biji Ketumbar*
1/2 sb Jintan Manis*
1/2 sb Jintan Putih*
1/2 sb Lada Hitam*
3 ulas Bwg Merah*
4 ulas Bwg Putih*
2" Halia*
1 btg Serai* (* blend) 
1 st Serbuk Kunyit
1 st Serbuk Cili
Garam

CARA2:
1. Perap ayam dgn kesemua bhn (lebih lama perap lebih sedap).
2. Bakar @ 200C sehingga masak (anggaran 45 minit).

SOS CILI:
2 bj Cili Merah
2 sb Sos Cili
1 sb Cuka
3-4 sb Air
Garam & Gula
- Blend kesemua bahan sehingga halus.

Wednesday, November 30, 2011

Chocolate Molten Cake

Another project to clear boxes of chocolate that have melted.... This is awesome....
By: Roz@HomeKreation
Source: here (Thanks to Alia)
Modified slightly & retyped to simplify
INGREDIENTS:
5 oz Dark Chocolate (HomeKreation: I used 6 oz Truffles Creme - see photo below - quite pale & milky color)
3 large Eggs
1 cup Sugar
(HomeKreation: I used only 3/4 cup but still very sweet bcoz the truffles are already sweeten)
1/4 cup Flour
5 tbsp Butter
1/2 tsp Vanilla Essence


METHOD:
1. Melt chocolate and butter. Cool slightly.

2. Beat eggs and sugar until pale & thick.
Add chocolate mixture & mix well.
Incorporate flour and stir well.
 

3. Coat the ramequins with butter and fill them with the chocolate batter.

4. Bake for 12 minutes in a preheated oven 200C.


5. Let the cake cool for few minutes & serve warm.
Serve the cake in the ramequins or flip them on a plate.
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BAHASA MALAYSIA VERSION
Ini projek nak menghabiskan coklat yg sudah mencair..... Kek ni ada sos coklat kat dalam nya.... memang sedap ! Sangat mudah di sediakan & sesuai utk tetamu istimewa.

Source: here
Terjemahan BM oleh HomeKreation
Resipi telah di ubahsuai
BAHAN2:
5 oz Coklat Gelap (HomeKreation: Along guna 6 oz Truffles Creme spt dlm gambar di bawah, warna nya agak keputihan)
3 bj Telur Grade A
1 cwn Gula
(HomeKreation: Along guna 3/4 cwn tp masih manis sbb coklat Along tu mmg dah manis)
1/4 cwn Tepung
5 sb Butter
1/2 tsp Vanilla Essence

BAHAN2:
1. Cairkan coklat & butter. Sejukkan sedikit.
2. Pukul telur & gula sehingga kembang & pekat.
Masukkan coklat tadi & gaul sebati.
Masukkan tepung & gaul sebati.
3. Tuangkan ke dlm bekas kecil yg telah di sapu butter.
4. Bakar 12 minit dlm oven yg telah di panaskan pd suhu 200C.
5. Sejukkan sedikit & hidangkan suam.
Boleh di hidangkan dlm bekas yg di bakar tadi atau pun di terbalikkan.

Tuesday, November 29, 2011

Curry Puffs IV (Karipap Rangup)

 Had a piece of hot curry puff fresh from a wok and with a cup of coffee in the evening.... sitting quietly in the side patio with soft breeze and overlooking my newly arranged flower pots... what a relaxing mind... I wanted to forget everything else but just the curry puffs... hehehe!

This time I tried another version of curry puff pastry. It is almost similar to the one I posted earlier here except this one uses hot oil instead of margarine. Truely crispy but make sure you fry long enough so that it cooked till the inside layers.

By: Roz@HomeKreation
Source: MyStyleMyWay (Original by: here)
Translated into English by HomeKreation
Recipe below is half portion of the original recipe
Makes 36 pieces
INGREDIENTS:
500g Plain Flour
50g Rice Flour
50g Tapioca Flour
1 tbsp Sugar
1 tsp Salt
2½ tbsp Margarine*
¼ cup Oil* (* heat-up) 
Water

METHOD:
1. Mix all the dry ingredients together.
Add in hot oil mixture well.
Pour in water gradually, just enough to form required dough.

2. Divide dough into small balls.
Flatten it & fill with preferred filling (I made sweet potato and beef filling).
Repeat with all.

3. Deep fry until crispy.
(I fried half cooked and freeze for later consumption).
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BAHASA MALAYSIA VERSION
Along memang hantu karipap.... kalau boleh hari2 makan karipap pun takpa. Memang selalu buat karipap pastu bekukan, boleh goreng bila2 masa sahaja. Selalu nya Along guna resepi kat sini, so bila buat malas nak ulang tayang terutama bila low mood. Kali ni Along cuba resepi lain pula, hampir2 serupa juga dgn resepi pertama tu (letak tepung ubi & tepung beras) cuma kali ni guna minyak panas. Memang ranguuuuuup....! Cuma pesanan Along, goreng karipap kena lama2 baru lah rangup sehingga ke lapisan dalam.

Terima-kasih pada source & tuan empunya, Along link kat bawah ni... belum kenal & tak tau nama mereka pun....

Source: MyStyleMyWay (Original by: here)
Resepi di bawah ni, Along dah separuhkan drpd resepi asal & di taip semula ikut cara2 yg Along buat.
Bilangan 36 ketul
BAHAN2:
500g Tepung
50g Tepung Beras
50g Tepung Ubi
1 sb Gula
1 st Garam
2½ sb Majerin*
¼ cwn Minyak* (* panaskan) 
Air

CARA2:
1. Campurkan kesemua bhn2 kering.
Tuangkan minyak panas & gaul rata.
Tuangkan air sedikit2 sehingga membentuk doh lembut.

2. Bahagi dok kpd bebola kecil.
Leperkan & isi dgn inti kesukaan (Along guna inti keledek+daging).
Buat sehingga habis.

3.Goreng dgn minyak dalam sehingga garing.
(Along goreng separuh masak & bekukan utk hidangan kemudian).

Monday, November 28, 2011

Chicken & Tomato Bruschetta

Made this for breakfast today.... it is also suitable as starters or snacks during party.....

Recipe By: Roz@HomeKreation
Serves 4-5 persons
INGREDIENTS:
1 loaf French Bread - sliced 
Garlic Butter
2 tbsp Extra Virgin Olive Oil
3 cloves Garlic - cincang 
1 Big Onion*
1/2 Chicken Breast*
2 Tomatoes* (* chopped) 
Parsley
Salt & Pepper
Parmesan Cheese

METHOD:
1. Heat up EVOO and stir fry garlic until fragrant.
Add in chopped ingredients*, parsley, salt & pepper.
Stir for few minutes until done.

2. Toast one side of the bread slices.
Spread garlic butter on the other side.
Place a spoon of the cooked ingredients.
Sprinkle with parmesan cheese.
Grill until cheese is melted / browned.

3. For breakfast, serve along poached egg and fried potatoes.
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BAHASA MALAYSIA VERSION
Roti perancis dengan topping Ayam, tomato & parmesan cheese.... sesuai untuk sarapan pagi, pembuka selera sebelum hidangan utama ataupun sebagai snek sewaktu party.

Hidangan 4-5 orang
BAHAN2:
1 batanag Roti Perancis - di hiris
Garlic Butter
2 sb Extra Virgin Olive Oil
3 ulas Bwg Putih - cincang
1 bj Bwg Besar*
1/2 Dada Ayam*
2 bj Tomato* (* cincang) 
Parsley
Garam & Lada Hitam
Parmesan Cheese

BAHAN2:
1. Panaskan EVOO dan tumis bwg putih sehingga garing.
Masukkan bhn2 yg di cincang*, parsley, garam & lada.
Kacau sebentar sehingga ayam masak.

2. Panggan kepingan roti hanya sebelah sahaja.
Sapu garlic butter di sebelah lagi.
Letakkan sesudu bhn yg di masak tadi.
Taburkan parmesan cheese.
Panggang sehingga cheese cair / garing.

3. Untuk sarapan boleh lah di hidangkan di samping telur mata kerbau, kentang goreng dll.