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Monday, January 31, 2011

Ikan Masak Rebus (Boiled Fish)

 This is kampung style cooking which is healthy and nice to have when there are fresh fish.

To cook this dish, just place fish, water, bruised lemongrass, red chili, sliced ginger, onion, garlic, 1 piece tamarind & salt in a pot & boiled until fish are cooked.
Hari ni Along masak sempoi, rebus jer. Sape2 yg nak turunkan kolestrol, elok lah amalkan masakan cam ni...hehe. Tapi nak masak camni, ikan kena segar tau.

Cara masak, letak ikan, air, serai (ketuk sikit), hirisan cabai, bwg merah, bwg putih, halia, asam keping & garam ke dalam periuk & rebus sehingga ikan masak. Siap.... senang kan!

Sunday, January 30, 2011

Fried Mee Suah

 Made this for our breakfast today. I never tried mee suah fried version but only ones in soup so I was very curious about it when I saw at Madiha's  house. Indeed, Madiha is right, it is very nice and although it looks like meehoon, tastewise is very different. My husband said it tastes nicer than fried meehoon. Thanks Madiha and Ayu for sharing a nice idea.
 I did not follow the original recipe except the method of preparing the mee suah because I didn't have the same ingredients. You can check out the original recipe from the link.

By: Roz@HomeKreation
Adopted from: Madiha (she took from Ayu) - thanks to both
Serves 5 persons
300g Mee Suah
2 Eggs
4 cloves Garlic - chopped 
1-2 Red Chili - sliced 
1/2 Chicken Breast - chopped 
Some Fish Balls
Some Shrimps
1-2 tbsp Chili Paste
2 tbsp Oyster Sauce
3 tbsp Soy Sauce
1 bunch Mustard Leaves
Salt & Pepper

1. Prepare 2 wok, side by side.
Fill one with water & boiled.
Fill the other one with oil for deep fry.

2. Deep fry mee suah & blanched in the boiling water until soft.
Drain the mee suah.

3. Heat up 2 tbsp oil & break in eggs + pepper & scramble.
Dish out.

4. Heat up few tbsp oil & stir fry garlic until fragrant.
Add in fish balls, chicken, shrimps, sliced chili & pepper.
Add in chili paste & stir fry for few minutes until all well cooked.
Add in oyster sauce, soy sauce & mustard leaves.
Add in salt & mee suah and mix well.
--------------> ready!


Resipi telah di ubah-suai mengikut bahan2 yg sedia ada & cara ikut senang sendiri. Terima-kasih Madiha & Ayu idea yang best ni.


Adopted from: Madiha (Madiha amik dari Ayu)
Hidangan 5 orang
300g Mee Suah
2 biji Telur
4 ulas Bwg Putih - cop 
1-2 biji Cili Merah - hiris 
1/2 Dada Ayam - cop
Fish Balls
Udang kecil
1-2 sudu Cili Mesin
2 sb Sos Tiram
3 sb Kicap
1 ikat Daun Sawi
Garam & Lada Sulah

1. Sediakan 2 biji kuali di atas dapur.
Satu kuali di isi air & didihkan.
Satu lagi kuali di isi dgn minyak yg dalam utk menggoreng.

2. Goreng mee suah, toskan & masukkan ke dlm air menggelegak.
Apabila lembut, tapiskan mee suah.

3. Panaskan 2 sb minyak & pecahkan telur + lada sulah.
Buat telur hancur & angkat.

4. Panaskan beberapa sudu minyak & tumis bwg putih sehingga wangi.
Masukkan fish ball, ayam, udang, cili hiris & lada sulah.
Masukkan cili mesin & kacau sehingga semua nya cukup masak.
Masukkan sos tiram, kicap & daun sawi.
Masukkan garam & mee suah. Kacau sebati
--------------> ready!

Card from Yatie

Tahniah kepada Yatie atas kejayaan 1000 followers. Semuga Yatie terus mantap dan majujaya. Terima-kasih atas hantaran kad & jambangan bunga yang cantik ni dan terutama nya persahabatan kita.

Thursday, January 27, 2011

Tapioca Rings (Keria Ubikayu)

 Kuih Keria is an old traditional Malay kuih which is typically made of sweet potatoes. However, I have not tried it with Tapioca and I imagined that should be very nice after seeing it at Chikmi's house. Despite my busy routines and hectic time in office, I made an effort to made this at night after dinner time because I couldn't wait till weekend. I made quite a lot and freeze them ready to be fried anytime when needed but of course I fried some for immediate consumption despite I was quite full after the dinner. I love the taste of the tapioca, the soft texture in the inside but crispy on the outside and well complimented by crunchy sugar coating..... served with black coffeee..... aaaaargh what a satisfaction....hehehe.
By: Roz@HomeKreation
Source with compliments: Chikmi
Translated into English
(I made tiny size produces 42 pieces, Chikmi made 15 pieces of larger size)
500g Boiled Tapioca - mashed 
1 cup Plain Flour (I used less)
1/4 cup Tapioca Flour
1/4 cup Sugar
(for coating) 

1. Mix mashed tapioca with flour.
Sprinkle some water if too dry to form dough.

2. Shape dough like doughnuts (I used doughnut cutter).
Deep fry until golden.

3. Place sugar in a wok & add water just enough to dissolve the sugar.
Boil until sugar syrup is thick.
Pour doughnuts in & stir until doughnuts are well coated with sugar.

Source with compliments: Chikmi
Resipi asal di taip semula untuk mudah rujuk.
(Along buat kecik2 dapat 42 ketoi, kalau saiz besar macam Chikmi dpt 15 ketoi)
500g Ubikayu Rebus - lecek 
1 cwn Tepung Gandum - Along kurangkan
cwn Tepung Ubikayu
cwn Gula - utk menyira

1. Campur ubikayu & tepung sehingga membentuk doh.
Percikkan sedikit air jika terlalu kering.

2. Bentukkan seperti donat.
Goreng sehingga keperangan.

3. Letak gula ke dlm kuali.
Campurkan sedikit air cuma untuk tenggelamkan gula.
Masak sehingga pekat & masukkan donat yg telah di goreng tadi.
Kacau sehingga kesemua donat di saluti dgn gula. 

Wednesday, January 26, 2011

Hati Lembu Masak Kunyit (Turmeric Liver)

 I'm trying not to consume so much of animal organs but this liver has been sitting in my freezer for about two months since we got it from the Qurban last year. I guess once in a long time should be ok (consoling my own self from guilt).
By: Roz@HomeKreation
300-400g Liver - sliced small sizes 
3 Red Chilies*
Some Chili Padi*
4 Shallots*
2 cloves Garlic*
1" Ginger*
2" Turmeric Root* (* pounded) 
1 Big Onion**
1-2 Green Chilies** (**sliced) 

1. Heat up few tbsp oil & stir fry pounded ingredients until fragrant.
Throw in the all the rest of the ingredients.
Stir fry until liver is cooked.

2. Serve with white rice.


300-400g Hati Lembu - potong kecil
3 biji Cili Merah*
Cili Padi secukup pedas*
4 biji Bwg Merah*
2 ulas Bwg Putih*
1" Hala*
2" Kunyit Hidup* (* pounded) 
1 biji Bwg Besar**
1-2 Cili Hijau** (**hiris) 

1. Panaskan sedikit minyak & tumis bhn tumbuk* sehingga wangi.
Masukkan semua bhn2 yg lain.
Kacau sehingga hati masak.

2. Hidangkan dgn nasi putih.

Wild Mushrooms in Thin Coconut Broth

 Of all the type of mushrooms, I consider this white wild mushrooms as the most delicious and sweet. It is rarely sold in the native market and I will grab whenever I saw it. You can either stir-fry or cook in coconut & cili padi broth like the above. I prefer to use thin coconut milk for health reason but thicker one will be even nicer.

By: Roz@HomeKreation
1 plate of White Wild mushrooms
4 Shallots*
Some Chili Padi*
1-2 Green Chili*
2" Turmeric Root* (*pounded)
1 bowl of Thin Coconut Milk

Place all in a pot & stir all the time until boil & mushrooms is cooked.

Serve with white rice.



1 bekas Cendawan Liar Putih
4 biji Bwg Merah*
Cili Padi*
1-2 biji Cili Hijau*
2" Kunyit Hidup* (*tumbuk)
1 mangkuk Santan Cair

Masukkan kesemua bhn ke dlm periuk.
Kacau sehingga menggelegak.
Hidangkan dgn nasi putih.

Fried Ice Cream (Aiskrim Goreng)

 Saw this at Zana's house & gave it a try as it looks quite simple. Actually not as easy as it sounds..... My bread break after cut out revealing the ice cream content and I guess the bread brand that I used is too thin. I felt like giving up but didn't want to waste it so went ahead and fry it anyway after freezing it overnight. To my surprise the ice cream did not melt despite the leaking.

I fried the first one very lightly as I was worried that the ice cream melts if I fry too long. I fried the next batch a little longer trying as an experiment and so fortunate that the ice cream was still solid & frozen inside. The tips is make sure the oil is really hot and the ice cream is frozen hard.
By: Roz@HomeKreation
Source: Zana (Translated into English)
Bread Slices
Ice Cream - choose your favourite flavour 
Oil for deep frying

1. Roll the bread slices flat with rolling pin.

2. Scoop ice cream onto one slice of bread.
Place another slice of bread on top.
Cut out using a glass.
Repeat as many as you like.

3. Keep them in an air tight container in freezer for at least 3 hours or overnight.

4. Heat up oil in a wok for deep frying (make sure the oil is really hot).
Deep fry the frozen ice cream & flip when necessary, until golden & crisp on the outer. Do it quickly for about 1 minute.

5. Serve immediately.

The pictures below are my second batch which I fried little longer:

Step-by-step on how to cut out the sandwiched ice cream:


Source: Zana (Resipi di taip semula utk mudah rujuk)
Kepingan Roti
Ais Krim - flavour kegemaran
Minyak utk menggoreng

1. Gelekkan kepingan roti sehingga padat.

2. Letakkan seketul aiskrim ke atas sekeping roti.
Leakkan sekeping roti ke atas nya.
Potong dgn menggunakan gelas.
Buat lah seberapa byk yg suka.

3. Simpan dlm bekas kedap udara & bekukan selama 3 jam atau semalaman.

4. Panaskan minyak sehingga betul2 panas.
Goreng kepingan ais krim sekejap sahaja, lebih kurang 1 minit, sehingga garing di luar nya.

5. Hidangkan segera.

Tuesday, January 25, 2011

Venison Soup

 Delicious venison soup.....
By: Roz@HomeKreation
Serves 5-6 persons
1 kg Venison + a bit of bone parts
2 potatoes - cubed 
4 Shallots*
1 clove Garlic*
1 tbsp Black Pepper Corns* (* pounded) 
2" Ginger - bruised 
2 tbsp Soy Sauce
Garnishes - fried onions, spring onion & chinese celery

1. Heat up few tbsp oil & fry pounded ingredienst & ginger until fragrant.
Add in 1/2 pot of water, soy sauce, salt, potatoes & venison.
Boil (or pressure cook) until venison is tender.

2. Sprinkle garnishes when served.


Hidangan 5-6 persons
1 kg Daging Rusa (ada tulang sedikit)
2 biji Kentang - potong2
4 biji Bwg Merah*
1 biji Bwg Putih*
1 sb Lada Hitam Biji* (* tumbuk) 
2" Halia - di ketuk
2 sb Kicap
Bahan Tabur - bwg goreng, daun bwg+sup

1. Panaskan sedikit minyak & tumis bhn tumbuk sehingga wangi.
Masukkan 1/2 periuk air, kicap, garam, kentang & daging rusa.
Rebus (boleh gunakan periuk tekanan) sehingga daging & kentang lembut. 

2. Hidangkan dgn bahan tabur.

Monday, January 24, 2011

Talam Ubikayu (Tapioca Kuih)

 My hubby bought some more tapioca asking me to make again, the Cheesy Tapioca Kuih that I made the other day. He complaint that wasn't enough but I ended up making this talam kuih instead because I myself been craving for this....hehe, sorry darling I'll fulfill your request when I find a better quality tapioca. The tapioca that he bought this time almost transformed into a hard rock but selected few that consumable.... anyway luckily my kuih talam is successful although the bottom part could have been more gooey if I were to use better quality tapioca. As for my craving for this kuih, can be considered fulfilled...hehe.
By: Roz@HomeKreation
Source with compliments: Nor@SecubitGaram or CMG
(Recipe simplified & translated into English)
Makes 8" round
600g Grated Tapioca
160ml Thin Coconut Milk*
200g Sugar*
50g Palm Sugar*
1 Pandan Leaf*

600ml Coconut Milk
40g Plain Flour
70g Rice Flour
1/2 tsp Salt

1. Mix bottom layer ingredients marked* & stir above heat until dissolved.
Strained & cool.
Mix well with grated tapioca.

2. Line tin with aluminium foil & grease with oil.
Heat up steamer.
Steam bottom layer for 20 minutes above medium fire.

3. Mix well top ingredients.
Pour ontop of the bottom layer & steam 25 minutes.
Cool completely before slicing.


Source with compliments: Nor@SecubitGaram or CMG
(Resipi di taip semula utk mudah rujuk)
Saiz 8" round
600g Ubi Kayu Parut
160ml Santan Cair*
200g Gula Pasir*
50g Gula Melaka*
1 helai Daun Pandan*

600ml Santan
40g Tepung Gandum
70g Tepung Beras
1/2 st Garam

1. Satukan bahan2 lapisan bawah bertanda* & masak sehingga larut.
Tapis & sejukkan.
Campurkan dgn ubikayu parut sehingga rata.

2. Lapiskan tin kuih dgn aluminium foil &  sapu minyak.
Panaskan kukusan.
Tuangkan lapisan ubikayu tadi & kukus 20 minit dgn api sederhana.

3. Campurkan kesemua bahan2 lapisan atas sehingga sebati.
Tuangkan ke atas lapisan bawah tadi.
Kukus lagi selama 25 minit
Sejukkan kuih sebelum di potong.

Sunday, January 23, 2011

Chicken & Mushroom Soup

 This light breakfast is always my two boys' favourite and Liana's too: Chicken & Mushroom Soup served with Garlic Bread and Fried Sausages (no sausage allowed for Liana). This time I tried adding blended potato into the soup (idea from Chikmi) but still retaining my original recipe. You can check out her method by clicking the link.
By: Roz@HomeKreation
Serves: 5-6 persons
1/2 Chicken Breast*
1 can Button Mushroom* (* chopped to tiny bits) 
1/2 Big Onion - chopped 
1-2 tbsp Butter
2 tbsp Flour
2 Potatoes - boiled & blender with 2 cups water 
1 cup Fresh Milk (add more milk if you like creamier) 
2 cup Water
Salt & Pepper

1. Melt butter in a saucepan.
Sautee onion, add flour, stir quickly &  add milk.
Stir until smooth & not lumpy.
Add in the rest of ingredients.
Stir constantly until boiled to avoid lumpy.

2. Serve with garlic bread, etcs.

Hidangan: 5-6 persons
1/2 Dada Ayam*
1 tin Cendawan Butang* (* cincang halus) 
1/2 biji Bwg Besar - cincang
1-2 sb Butter
2 sb Tepung Gandum
2 biji Kentang - rebus & blender dgn 2 cwn Air
1 cwn Susu Segar (bubuh lebih kalau nak lebih lemak) 
2 cwn Air
Garam & Lada Hitam Serbuk

1. Cairkan butter dlm periuk.
Masukkan bwg & biar layu sedikit & masukkan tpg & kacau cepat.
Masukkan susu & kacau supaya tidak bergentel.
Masukkan kesemua bhn2 yg lain.
Kacau tanpa henti sehingga sup menggelegak.

2. Hidangkan dgn roti bawang putih & lain2 pilihan.

Saturday, January 22, 2011

Fried Cracker-Sardine Sandwich

 If you want your cream crackers crispier than ever, here is the answer. Sardine and cream crackers are just perfect match.... More over it is so easy to make and will impress guests who turn up without notice. My third son loves it so much that he had this three days in a row and brought to school for his breakfast. If you are conscious about fat consumption then I warn you that it is better to consume the cracker sandwich without bother frying it.... Anyway, it is worth trying and you decide yourself after that....
By: Roz@HomeKreation
Source: HaSue (translated & modified)
Cream Crackers
1 small tin Sardine - slightly mashed 
1/2 Big Onion - chopped 
2 tbsp Chili Paste
1/2 Lime
3 tbsp Rice Flour
3 tbsp Plain Flour
1/4 tsp Turmeric Powder

1. Heat up few tbsp oil & sautee big onion.
Add in chili paste & stir fry untl fragrant.
Add in salt & sardine.
Squeeze lime juice & stir well.
Dish out.

2. Sandwich two pieces of crackers with sardine dish above.
Do more until sardine are used up.

3. Mix flour, turmeric powder, salt with sufficient water to form thick runny batter.

4. Heat up a lot of oil for deep frying.
Dip cracker sandwich in  the batter & deep fry until crispy.
Place it in a plate lined with kitchen paper to absorb excess oil.
Cut into triangle shape & serve.



Source: HaSue (ubahsuai ikut selera - klik link utk resepi asal)
Biskut Cream Cracker
1/2 biji Bawang Besar - potong dadu 
1 tin kecil Sardin - hancurkan
2 sb Cili Mesin
1/2 biji Limau Kasturi
3 sb
Tepung Beras
3 sb Tepung Gandum
1/4 st Serbuk Kunyit

1. Tumis bwg besar dlm sedikit minyak.
Masukkan cili & masak sebentar sehingga wangi.
Masukkan garam & sardin.
Perahkan limau & tutup api.

2. Sapukan inti sardin ke atas cream cracker dan lapis dgn 1 keping cream crackers.
Buat sampai inti sardin habis di gunakan. 

3. Dalam bekas lain,satukan tepung gandum,tepung beras, kunyit serbuk, garam & air seperti adunan tepung pisang goreng.

4. Panaskan minyak yg banyak untuk menggoreng.
Celupkan cream creakers kedlm adunan tepung dan goreng dsehingga kekuningan dan ranggup.
Angkat, toskan dan potong bentuk segitiga.

Crispy Fish with Ginger Flower Sauce (Ikan Rangup dgn Sambal Bunga Kantan)

 I like to buy medium-big size fish & deep fry in whole instead of slicing into smaller size. This way, the outer part is crispy but soft in the inside. See my cooking method below & you will get a crispy fish just like the one served in restaurants....! You can then serve it with any preferred sambal/sauce/gravy. This time I served it with Ginger Flower Sauce..... definitely yummy....!
Recipe By: Roz@HomeKreation
Serves 5 persons
1 whole Fish (about 1 kg weight) - I used red snapper this time 
Some Chili Padi* (depends how hot you want it to be) 
2 Red Chili*
2 Green Chili*
1/2 Big Onion*
2 cloves Garlic*
1 Lemongrass*
1 small Ginger Bud/Flower* (* blender) 
1 Tomato - cubed 
1/2 Big Onion - sliced 
1 Lime

1. Slice both sides of the fish criss-cross like in the picture above.
Rub fish with salt.
Roll it onto cornflour & deep fry in a non-stick wok.
I used less oil than typical deep fry - see picture below - this method, the fish will be very crispy.
Do not flip until one side is really cooked & crispy to prevent it sticking to the wok.
Flip & cook the same way on the other side.
Once cooked, place it on a serving plate.

2. Heat up some oil in a wok & stir fry the blended ingredients until fragrant.
Add in salt, sliced onion & tomato.
Cook for few more minutes until onion is soften.
Served at the side of the fried fish with sliced lime.

Frying method (Cara menggoreng):


Recipe By: Roz@HomeKreation
Hidangan 5 orang
1 ekor Ikan (+/- 1 kg berat)
Tpg Jagung
Cili Padi* (Nak pedas bubuh banyak) 
2 biji Cili Merah*
2 biji Cili Hijau*
1/2 biji Bwg Besar*
2 ulas Bwg Putih*
1 btg Serai*
1 btg Bunga Kantan* (* blender) 
1 Tomato - potong2 
1/2 biji Bwg Besar - hiris
1 biji Limau Kasturi

1. Kelar2 ikan seperti dlm gambar di atas.
RAtakan garam atas ikan.
Golekkan ikan atas tpg jagung & goreng dlm kuali yg tak melekat.
Lihat gambar di atas - jgn guna minyak terlampau banyak utk mendapatkan ikn yg rangup.
Jgn alihkan ikan sehingga betul2 rangup utk mengelakkan ikan pecah.
Alihkan ikan & masak bahagian yg sebelah lagi.
Hidangkan dlm pinggan.

2. Panaskan minyak & tumis bhn2 yg de blender.
Masukkan garam, bwg hiris & tomato.
Masak sebentar sehingga bwg layu.
Hidangkan sebelah ikan goreng tadi dgn hirisan limau.

Thursday, January 20, 2011

Tapioca Traditional Pancake (Lempeng Ubikayu)

 I am terribly sleepy while typing this post..... exhausted after long day in the office, doing house chores after returning home and of course entertaining Liana & the boyz. Many thanks for those who drop by and left comment and much apology for not returning your visit soon - will find time to do so.

I made Lempeng Pisang (Banana Traditional Pancake) earlier on & Wendy told me that she eaten something similar but made of tapioca in her old school days. I could straight away imagined it and gave it a try here. The outcome is really awesome & really delicious!
Sorry, I didn't measure when I made it but just throw the ingredients into the bowl.... Here is a guide how I made it.

By: Roz@HomeKreation
1 bowl Grated Tapioca
2-3 tbsp Palm Sugar Powder
Grated Coconut + a pinch of Salt + 1 tbsp Sugar
Banana Leaves

1. Mix grated tapioca with palm sugar to taste.
2. Spread 1 scoop on a piece of banana leaf.
3. Spread 1 tbsp of grated coconut on top & fold.
4. Place on a hot griddle & flip after browned.
5. Served after both sides are cooked.

Along tak sukat waktu, sukatan kat bawah ni untuk panduan - pandai2 ler adjust ikut rasa....

1 mangkuk Ubikayu sagat
2-3 sb Gula Merah
Kelapa Parut + secubit Garam + 1sb Gula
Daun Pisang

1. Campurkan ubikayu & gula secukup rasa.
2. Letakkan sesenduk ke atas daun pisang.
3. Ratakan 1 sb kelapa & lipat dua.
4. Bakar atas kuali leper & baliikan apabila garing.
5. Hidang apabila kedua2 belah sudah masak.

Biryani Chicken

This Chicken Biryani was cooked to served the Biryani Rice posted yesterday here. I was too tired at night to type more recipes, so postponed it to tonight. Apology to those waiting. Whole family love this dish... delicious!

Serves 5 persons
1/2 Chicken - cut to pieces
4-5 tbsp Biryani Spice Powder
1/2 Big Onion*
2 cloves Garlic*
2" Ginger* (* blended)
3 tbsp Tomato Puree
1/2 Big Onion - sliced thick
3 Green Chilies - sliced lengthwise
Mixed Spices (Cinnamon stick, star anise, cardamon & cloves)
1/2 packet Coconut Milk Powder - mix with some hot water

1. Heat up some oil & stir fry mixed spices & blended ingredients until fragrant.
Add in biryani spice powder & stir for a while.
Add in little water if it is too dry.
Let it boil & oil surfaced.
Add in chicken, coconut milk & salt &cover until cooked.
Add in sliced onion & chilies & cook for another 5 minutes.

2. Nice served with biryani rice & pickled salad.



Hidangan 5 orang
1/2 Ayam -potong2
4-5 sb Serbuk Rempah Beriani
1/2 Bwg Besar*
2 ulas Bwg putih*
2" Halia* (* blend)
3 sb Tomato Puri
1/2 Bwg Besar - hiris tebal
3 Cili Hijau - belah
Rempah Tumis (Kulit Kayu, Pelaga, Cengkih, Bunga Lawang)
1/2 peket Santan Serbuk - bancuh dgn air panas

1. Panaskan minyak & tumis rempah tumis & bhn2 yg di blend sehingga wangi.
Masukkan rempah beriani & kacau sebentar.
Masukkan sedikit air jika perlu.
Biarkan menggelegak & keluar minyak.
Masukkan ayam, santan & garam & tutup sehingga masak.
Masukkan hirisan bwg besar & cili & masak sebentar sehingga layu.

2. Lauk ini sedap di mkn bersama Nasi Beriani & Acar Timun.