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Monday, February 28, 2011

Macaroons

 ........my favourite snacks and such a luxury.... bought from Singapore through a colleague who went there over the weekend (thanks to Ramon van Dijk). The one in the box is a gift and the four colors macaroons outside the box cost S$21.60 (>RM50) for 18 pieces which are pricey but don't mind paying for something I really love. I think I've got to jog more rounds this week to get rid of more calories...hehee, I'll worry about it later and for now I just want to enjoy every bites of these lovely macaroons.

Sunday, February 27, 2011

Kerabu Jantung II (Spicy Banana Heart Salad)

 Banana heart from my backyard tree.... You will find many recipes of banana hearts in my blog because I have generous trees which keep on fruiting. So here is another recipe of banana heart that I've created, very delicious.....!
By: Roz@HomeKreation
INGREDIENTS:
1 Banana Heart/Flower
1 Red Chili*
1 Green Chili*
Some Chili Padi*
2 Shallots*
1 cm Belachan*
2 tbsp Dried Shrimps* (* pounded) 
1/4 cup Fresh Grated Coconut
Salt

METHOD:
1. Peel banana heart and keep only the soft edible part.
Boil until soft & sliced thinly.
2. Mix pounded ingredients with coconut & salt.
3. Heat up few tbsp oil & stir fry pounded ingredients until fragrant.
Add in banana heart & stir well for few minutes.
4. Dish out & serve.

BAHASA MALAYSIA VERSION
Kerabu yang sungguh enak. Kat rumah ni pokok pisang tak berhenti2 berbuah, alhamdulillah rezeki.

Resepi oleh: Roz@HomeKreation
BAHAN2:
1 biji Jantung Pisang
1 biji Cili Merah*
1 biji Cili Hijau*
Cili Padi*
2 ulas Bwg Merah*
1 cm Belacan*
2 sb Udang Kering* (* tumbuk) 
1/4 cwn Kelapa Parut
Garam

CARA2:
1. Kupas jantung, buang bahagian luar yg keras.
Rebus sehingga lembut & hiris nipis.
2. Campurkan bahan tumbuk dgn kelapa & garam.
3. Panaskan sedikit minyak & goreng bhn tumbuk sehingga wangi.
Masukkan jantung & masak beberapa minit.
4. Hidangkan dengan nasi.

Saturday, February 26, 2011

Apple Crumble

  This is a very simple dessert to prepare but very delicious.... It is my boys' favourite and AngahRuz wanted to try making the dessert so in case he stays away from home this year he can prepare his favourite dessert himself. So here is the outcome....
 This dessert is also very suitable for toddlers and Liana likes it too. This is also to fulfill a request from Shahim on recipes for toddlers.

By: Roz@HomeKreation
Size: 6"x9" casserole
INGREDIENTS:
3 Fuji Apples - peeled/cored & sliced thinly 
3 tbsp Brown Sugar for sprinkling*
1 tsp Cinnamon Powder* (* mixed) 
75g Flour
40g Butter
1 tbsp Sugar 

CUSTARD SAUCE:
250ml Fresh Milk
1 tbsp Sugar
1 tbsp Custard Powder
1/2 tsp Vanilla Essence

METHOD:
1. Arrange sliced apples in a greased casserole.
Sprinkle with 1 tbsp cinnamon sugar.
Arrange another layer of apples & repeat with a third layer.

2. Mix flour & buter until resemble breadcrumbs and mix in sugar.
Sprinkle on top of apple slices.

3. Bake at 180C for 30 minutes until browned.

4. Mix custard ingredients and microwave 4-5minutes, stir every one minute.

5. Served Apple Crumble with custard sauce and vanilla ice-cream.


BAHASA MALAYSIA VERSION
Pemanis mulut ataupun sebagai hidangan minum petang yang mudah di sediakan tapi sangat enak. Sesiapa saja boleh sediakan pm ini, anak lelaki Along yang kedua (AngahRuz) yang tolong sediakan. Resepi ini juga adalah untuk memenuhi permintaan dari Shahim (resepi untuk toddlers).

Size: 6"x9" casserole
BAHAN2:
3 biji Epa Fuji - kupas kulit & hiris
3 sb Gula Perang*
1 st Serbuk Kayu Manis* (* campur) 
75g Tepung
40g Mentega
1 sb Gula 

SOS KASTAD:
250ml Susu Segar
1 sb Gula
1 sb Tepung Kastad
1/2 st Esen Vanilla

CARA2:
1. Gris bekas kaserol and susun hirisan epal.
Tabur 1 sb gula campuran kayu manis.
Susun lagi hirisan epal & ulangi sehingga 3 lapis.

2. Campur tepung & mentega seperti serbuk roti.
Campurkan gula & tabur ke atas hirisan epal.

3. Bakar 180C selama 30 minit.

4. Campur rata kesemua bahan sos kastad.
Masak dgn microwave 4-5 minit, kacau setiap seminit.
5. Hidangkan Apple Crumble dgn sos kastad & aiskrim vanilla.
Beautiful dessert bowl: courtesy from my lovely blog friend Mxxxxxx

Friday, February 25, 2011

Batik Cake (Kek Batik)

 This popular Sarawak cake has spread to everywhere now.... I tried this version because I saw HaSue making the same recipe many times. Indeed it tastes good but mine is a bit overcooked so gotta improve next time. I like the version whereby the biscuits stay crisp - cooking the mixture with less time will soak the biscuits and produce cakey texture and on the other hand cooking it a bit longer will have crispy biscuits (my preference) - up to you. My hubby said it is too sweet but it is perfectly ok for me - I like the rich taste.
By: Roz@HomeKreation
Source: Hasue / MR_BakewithMilla
Makes: 8" square x 1" or 4"x8"x3"
INGREDIENTS:
200g Milo
250g Butter
3 spoon Cocoa Powder
1 cup Sweetened Creamer
1/2 packet Marie Biscuits

METHOD:
1. Melt butter in a wok.
Add in creamer, milo & cocoa powder.
Mix well & stir until thicken.

2. Spread a thin layer of the mixture & arrange biscuits on top.
Repeat layering until all used up.
Let it set & cool.
****************************************************************************

BAHASA MALAYSIA VERSION
Rasa yang lemak dan berperisa.... Adjust kepekatan, kalau suka tekstur seperti kek, masak sekejap sahaja atau masak sehingga kental supaya biskut tetap rangup.

BAHAN2:
200g Millo
250g Butter
3 sudu makan Serbuk Koko
1 tin kecil Susu Pekat Manis
Biskut meri secukupnya

CARA2:
1. Cairkan butter dalam kuali atas api yang kecil sekali...
Setelah cair masukkan susu,milo sedikit demi sedikit dan gaul sehingga milonya hancur
Seterusnya masukkan serbuk koko.... gaul tanpa henti sehingga halus dan tidak berketul lg....

2. Ratakan sedikit adunan ke dlm tin & susun biskut di atas nya.
Lapiskan dgn adunan & biskut sehingga habis.
Lapisan akhir dgn adunan.
 
3. Sejukkan & potong apabila adunan sudah betul2 sejuk.

Happy Birthday Nor Cayang

..............untuk Nor cayang! Semuga panjang umur, sihat, di berkati Allah dalam apa jua dan bahgia selalu!

Wednesday, February 23, 2011

Talam Cendul

 I have some leftover Cendul & kidney beans from last week and turned them into this lovely kuih. I love the texture of the kuih which is almost like pudding (very smooth) and it has very nice fragrant and most of all very delicious with well balanced sweet bottom layer and creamy top layer. I must say this is the best talam kuih I've eaten so far. The texture is very different than the one using wheat flour.
By: Roz@HomeKreation
Source: Yochana
I modified & halved the recipe as below
Makes 8" round
INGREDIENTS:
Bottom Layer
70g Rice Flour
30g Hoon Kwee Flour
85g Brown/Palm Sugar
80g Sugar
550ml Water
1/4 tsp Alkali Water
Top Layer
500ml Santan
3/4 tsp Salt
35g Rice Flour
25g Hoon Kwee Flour
100g Cendul
100g boiled Kidney Beans

METHOD:
1. Mix all bottom layer ingredients and sieve it.
Cook over low heat until thicken. 
Pour mixture into a greased tin and steam for 30 minutes.
2. Mix all the top layer ingredients and cook over low heat until slightly thicken.
Off flame, add in cendol & beans and mix well. 
Pour onto the brown layer and steam for 30 mins.
3. Cool completely before slicing. 

BAHASA MALAYSIA VERSION
Kuih talam ni sangat sedap dan lembut licin seperti puding. Rasanya lemak, berbau harum & tidak terlalu manis. Anak2 pun suka sangat di bandingkan dgn kuih talam yang lain.

BAHAN2:
Lapisan Bawah
70g Tepung Beras
30g Tepung Hoon Kwee
85g Gula Melaka/Merah
80g Gula
550ml Air
1/4 tsp Air Alkali
Top Layer
500ml Santan
3/4 st Garam
35g Tepung Beras
25g Tepung Hoon Kwee
100g Cendul
100g Kacang Merah Besar

CARA2:
1. Campurkan bhn2 lapisan bwh & tapis.
Masak dgn api perlahan sehingga pekat.
Tuang ke dlm acuan yg di minyakkan & kukus 30 minit.
2. Campurkan bhn2 lapisan atas & masak dgn api perlahan sehingga pekat sedikit.
Tutup api & campurkan cendol & kacang merah sehingga rata.
Tuang ke atas lapisan hitam & kukus 30 minit.
3. Sejukkan sebelum di potong.

Tuesday, February 22, 2011

Water Spinach in Spicy Soy Bean Paste (Kangkung Masak Taucu Pedas)

......delicious vegetable dish with added chili soy bean paste. I purposely cooked it with extra gravy because my kids love it that way. The veg dish was served along simple Crispy Fried Grouper, Turmeric Prawns and Sambal Quinin.... I can eat 3 plates of rice with these dishes...haha!
 Below is my huge crispy Grouper (Ikan Kerapu). The fish weighted 1.2kg before get cleaned but not enough to serve 4 of us as my two boys just love it so much. This type of fish is a must buy everytime I found fresh ones in the market. A simple deep fried would be lovely or served with sweet sour sauce. My BIL calls this fried fish "Ikan Terbang" (Flying Fish) due to its look & the way it get sliced & opened.

Monday, February 21, 2011

Cheese Pudding

 Lovely cheese pudding that I made last Friday for Woman Network party to celebrate baby shower for Dayang's baby. This cheese pudding does not use any type of expensive cheese but only use cheese biscuits but still tastes cheesy (mild).
By: Roz@HomeKreation
Makes 8" square
INGREDIENTS:
13g Jelly / Agar-Agar Powder
1 liter Water
120g Sugar
3 Eggs
120-150g Cheese Crackers - blend finely 
1 tbsp Custard Powder
400ml Evaporated/Fresh Milk
200g Condensed Milk
50g Butter

METHOD:
1. Boil jelly powder with water until dissolved. Stir frequently.
Add in sugar & boil until dissolved.Stir frequently.

2. Beat egg until smooth & mix in cheese cracker & custard powder.
Add in milk & blend well.

Pour into jelly mixture & once boil, off the heat.
Add in butter & mix well.

3. Pour into a tin and let it set at room temperature.
Serve chilled.
**************************************************************************

BAHASA MALAYSIA VERSION

Puding cheese yang hanya menggunakan biskut cheese tapi tetap sedap & rasa yg lemak berkrim.

By: AlongRoz@HomeKreation
Saiz 8" persegi
BAHAN2:
13g Serbuk Agar-Agar
1 liter Air
120g Gula
3 biji Telur
120-150g Biskut Cheese - blend halus
1 sb Tepung Kastad
400ml Susu Cair
200g Susu Pekat
50g Mentega

CARA2:
1. Masak serbuk agar2 dgn air sehingga hancur. Kacau selalu.
Masukkan gula & kacau sehingga sebati.

2. Pukul telur sehingga rata & campurkan biskut & tpg kastad.
Masukkan susu & kacau sebati.
Tuangkan ke dlm adunan agar2 tadi & tutup api apabila mendidih.
Masukkan mentega sehingga sebati.

3. Tuang ke dlm tin/acuan & biarkan sejuk di suhu bilik.
Sejukkan sebelum di hidangkan.

Sunday, February 20, 2011

Chicken Spaghetti Bolognese

 I made this few days ago for dinner when there was no mood for rice and my hubby was travelling. As usual, everytime I cook spaghetti, my two teenage boys enjoyed it so much that everything was swept clean. They always compliment that my pasta is the best (and their friends said the same) that not any Deli can match it...haha LOL, only made me feel good but don't think that is true.

It is so simple to make.... anyone need the recipe? I'm so lazy to type at the moment. If anyone needs it, just let me know & I'll type it later when my mood is backed...
Here is the recipe update.

By: Roz@HomeKreation
Serves 5-6 persons
INGREDIENTS:
1  packet Spaghetti - boil until ala-dente 
+/- 400g Minced Chicken Meat
1 Big Onion - chopped 
4-5 tbsp EV Olive Oil
4-5 cloves Garlic*
1" Ginger* (* pounded) 
2 tbsp Chili Paste
1 tsp Ground Black Pepper
1 small can Tomato Puree
1 can Button Mushroom - chopped
Herbs - Mixed Herbs, Parsley, Basil, Oregano
Water
2 tbsp Flour - mixed with some water 
Salt & Sugar
Parmesan Cheese

METHOD:
1. Heat up Olive oil & stir fry pounded ingredients until fragrant.
Add in big onion & stir for a minute.
Add in chili paste & stir fry until fragrant.
Add in mushroom & stir for a minute.
Add in tomato puree, salt & sugar.
Add in minced chicken, pepper & herbs.
Add some water & let it boil.
Thicken with flour paste.

2. To serve, place cooked spaghetti on a plate & pour chicken bolognese on top.
Sprinkle with parmesan cheese.
*******************************************************************

BAHASA MALAYSIA VERSION


Hidangan 5-6 orang
BAHAN2:
1  peket Spageti - rebus & tapis
+/- 400g Ayam Cincang Halus
1 biji Bwg Besar - cincang
4-5 sb EV Olive Oil (Minyak Zaitun dara)
4-5 ulas Bwg Putih*
1" Halia* (* tumbuk) 
2 sb Cili Mesin
1 st Lada Hitam tumbuk
1 tin kecil Tomato Puree
1 tin Cendawan Butang - hiris nipis
Herba - Mixed Herbs, Parsley, Basil, Oregano
Air
2 sb Tpg Gandum - bancuh dgn sedikit air
Garam & Gula
Parmesan Cheese

CARA2:
1. Panaskan minyak zaitun & tumis bhn tumbuk sehingga wangi.
Masukkan bwg besar & tumis sekejap.
Masukkan cili mesin & tumis sehingga wangi.
Masukkan cendawan & kacau sebentar.
Masukkan tomato puree, garam & gula.
Masukkan ayam, lada & herba.
Masukkan air & biar menggelegak.
Masukkan bancuhan tepung utk memekatkan kuah.

2. Hidangkan spageti yg telah di rebus ke dlm pinggan & tuangkan kuah ayam bolognese ke atasnya.
Taburkan parmesan cheese.

Saturday, February 19, 2011

Gold Cake Yam Rolls (Popiah Berinti Keladi & Kuih Bakul)

 Popiah with unique filling - combination of yam, coconut & Gold Cake.... wallaah... delicious! When I saw this at Wendy's house, I straight away wrote the ingredients in my shopping list and made this for our evening tea today. If I delay further, I've got to wait for another year because Gold Cakes (or Nian Gao or Kuih Bakul) are only sold during Chinese New Year festival.
Different place of shooting give different color to the photos. The first one was under normal bulb lighting and the second one is under flourescent light....

By: Roz@HomeKreation
Source: Wendy
Makes about 18 pieces
INGREDIENTS:
500g Yam - steamed & mashed 
100g Fresh Grated Coconut
2 tbsp Sugar
1/2 tsp Salt
300g Gold Cake/Nian Gao - cut 2" strips 
Popiah Skin / Spring Roll Wrapper (5" sq)
Egg White (I used Flour Paste) 

METHOD:
1. Mix mashed yam, coconut, sugar & salt.
2. Lay a piece of popiah skin & spread 1 tbsp mashed yam.
Place a piece of gold cake, brush edge with egg white or flour paste & wrap.
See illustration below.
Repeat until all ingredients are used up.
3. Deep fry until golden.
4. Serve warm & be careful of hot melted gold cake filling.

BAHASA MALAYSIA VERSION

Source: Wendy
Lebih-kurang 18 ketul
BAHAN2:
500g Keladi - kukus & lecek
100g Kelapa Parut
2 sb Gula
1/2 st Garam
300g Kuih Bakul - potong 2" strip
Kulit Popiah Skin (5" sq)
Telur Putih (Along guna pes tepung jer) 

CARA2:
1. Gaul rata keladi, kelapa, gula & garam.
2. Ratakan 1 sb adunan keladi, letak seketul kuih bakul, sapu tepi kulit popiah dgn pes tepung & gulung dgn kemas.
Rujuk gambarajah di atas.
Buat lagi sehingga habis semua inti keladi.
3. Goreng popiah sehingga kekuningan.
4. Hati2 kuih bakul di dalam nya cair & amat panas. Sejukkan sebentar sebelum di hidangkan.

Friday, February 18, 2011

Homemade Cendul

 This was my first attempt in making cendul.... not so difficult actually and wasn't time consuming except the cooking part is quite a challenge once the batter is thicken. Pressing thru the perforated laddle was quite an easy job and quite fast..
By: Roz@HomeKreation
Source: Noreen
Translated into English & simplified
Enough to serve 10 persons
INGREDIENTS:
1¼ cup Rice Flour
¼ cup Plain Flour
1 tbsp Cornflour
¼ tsp Edible lime + Water
10-12 Pandan Leaves - blend with 2 cups water & filter 
1 cup Water
A pinch Salt

METHOD:
1. Mix all ingredients until smooth.
2. Sieve & cook until thicken & non-sticky.
3. Press thru the cendul mould into a basin of iced water.
4. Chill until needed.
 

BAHASA MALAYSIA VERSION
Source: Noreen 
Resepi ditaip semula supaya lebih ringkas
Cukup untuk 10 orang
BAHAN2:
1¼ cwn Tpg Beras
¼ cwn Tpg Gandum
1 sudu mkn Tpg Jagung
¼ st Kapur + Air
10-12 Daun Pandan - blend dgn 2 cwn air & tapis
1 cwn Air
Secubit Garam

CARA2:
1. Campur semua bhn2 sehingga sebati.
2. Tapis & masak sehingga pekat & tidak melekat.
3. Tekan melalui acuan sendul kedlm bekas ai ais.
4. Sejukkan di dlm peti sejuk sehingga perlu.



The perforated laddle that I used 6" diameter (senduk berlubang yg Along gunakan 6" lebar):


I serve the cendul as follows (with kidney beans, ice, coconut milk, fresh milk & palm sugar syrup).... walaaa.... heaven! This was served during Cik Liz's birthday gathering the other day.

Thursday, February 17, 2011

Northern Kampung Fish Curry

 I was thinking about something really hot for dinner and recalled that my grandma used to cook one type of curry every time we went back kampung (I was in primary school age then) which was my father's favourite. I'm not sure how that was cooked but remember red chili added into the curry. So I tried it with trial & error but the taste not even close but quite nice anyway.
By: Roz@HomeKreation
INGREDIENTS:
Several pieces cut Fish
3 Shallots*
2 cloves Garlic*
2 Red Chilies*
Some Chili Padi* (* pounded) 
2 sprigs Curry Leaves
1 Lemongrass - bruised 
2 tbsp Curry Powder - mix with some water 
1/2 pot Coconut Milk
2 pieces Dried Tamarind
Salt

METHOD:
1. Heat up some oil & stir fry pounded ingredients, curry leaves & lemongrass until fragrant.
Add in curry paste & stir fry until oil surfaced out.
Add in coconut milk, salt & let it boil while stirring frequently.
Add in fish & tamarind pieces.
Let it boil until fish is cooked. Stir frequently.

2. Serve with white rice.
********************************************************************


BAHASA MALAYSIA VERSION
Kari kampung ala orang Utara.....

BAHAN2:
Beberapa ketul Isi Ikan
3 ulas Bwg Merah*
2 ulas Bwg Putih*
2 biji Cili Merah*
Chili Padi* (* tumbuk) 
2 tangkai Daun Kari
1 btg Serai - di ketuk
2 sb Serbuk Kari - bancuh dgn air
1/2 periuk Santan
2 Asam Keping
Garam

CARA2:
1. Panaskan minyak & tumis bhn2 tumbuk*, daun kari & serai sehingga wangi.
Masukkan pes kari & kacau sehingga keluar minyak.
Masukkan santan, garam & biar mendidih sambil di kacau selalu.
Masukkan ikan & asam keping.
Biar menggelegak sehingga ikan betul2 masak sambil di kacau selalu.

2. Hidangkan dgn nasi putih.


Wednesday, February 16, 2011

Sponge Cake w Fresh Cream

 My friend Cik Liz requested for birthday treat and wanted specifically birthday cake made by me. Haha.... I know my deco skill is very lousy because I never had any formal training but I was happy to fulfill my good friend's wish. She wanted Vanilla Sponge cake with Fresh Cream but I forgot about the vanilla flavour until the cake gotten into the oven....hehehe. Anyway hope Cik Liz was happy with the small party.

By: Roz@HomeKreation
Source: book by Connie (Sponge Cake only)
Size: 8-9" round
INGREDIENTS:
5 Eggs
90g Sugar
10g Flour (I used Superfine)

1tbsp Corn Oil

METHOD:
1. Whisk the eggs over high speed for about 8 minutes (I did mine 6 min) until creamy.
Add in sugar gradually until mixture is thick & stiff.
Add in flour slowly until combined.
Add in oil & mix slowly until just combined.

2. Pour mixture into a lined & greased tin.
Bake 180C for 35 minutes.

Note: My cake shrink in the last 10 minutes of baking but still very fluffy. I guess it is alright

DECO: Whip 2 cups of whipping cream until stiff. Slice the cake into two & sandwich with fresh cream. Spread remaining all over the cake & decorate with fruits.

BAHASA MALAYSIA VERSION
Kek span yang lembut dan sesuai di gandingkan dgn fresh cream.

Source: book by Connie (Sponge Cake only)
Saiz: 8-9" round

BAHAN2:
5 biji Telur
90g Gula
10g Tepung (Along guna tpg Superfine)
1sb Minyak Jagung

CARA2:
1. Pukul telur dgn kelajuan tinggi selama 6-8 minit sehingga pekat.
Masukkan gula sedikit2 sehingga adunan bertambah pekat.
Masukkan tepung sedikit2 sehingga sebati.
Masukkan minyak berhati2 sehingga sebati.

2. Tuang adunan ke dlm tin yg di lapik & di minyakkan.
Bakar 180C selama 35 minit.

HIASAN: Pukul 2 cwn whipping cream sehingga pekat. Potong kek kepada 2 lapisan & sapu cream antara nya. Sapu selebih nya keliling kek & hias dgn buah2an.

Three-Flavour Mixed Vegetables

 ..... mixed vegetables cooked in tasty three-flavour sauce. Even though vegetables are not amongst my two sons' favourite dish, this particular one is exceptional. I can cook a big bowl of this and serve along another simple dish of fried fish/chicken, the whole bowl will be cleaned up for sure....hehe.
By: Roz@HomeKreation
INGREDIENTS:
3 cloves Garlic*
1-2 Red Chilies* (* pounded) 
2 tbsp Oyster Sauce
1 tbsp Hoi Sin Sauce
1/2 tbsp Plum Sauce
1-2 tbsp Soy Sauce
Mixed Veg (Carrot, Cauliflower, Leek, long cabbage, dried mushroom, mustard leaves, etcs)
Salt

METHOD:
1. Heat up 2 tbsp oil & stir fry pounded ingredients* until fragrant.
2. Add in all the sauces, 1 cup water, salt & let boil.
3. Add in the mix vegetables. Cook another 1-2 minutes & dish out.
Serve with white rice.
************************************************************************

BAHASA MALAYSIA VERSION
Lauk sayuran kegemaran se isi keluarga dgn campuran tiga perisa yang enak.... cuba lah.

BAHAN2:
3 ulas Bwg Putih*
1-2 Cili Merah* (* tumbuk) 
2 sb Oyster Sauce
1 sb Hoi Sin Sauce
1/2 sb Plum Sauce
1-2 sb Kicap
Sayur Campurg (Karot, Bunga Kobis, Leek, Kobis Panjang, cendawan kering, sawi, dll)
Garam

CARA2:
1. Panaskan 2 sb minyak & tumis bhn tumbuk*.
2. Masukkan kesemua jenis sos, 1 cwn air, garam & biar menggelegak.
3. Masukkan sayuran. Masak 1-2 minit & hidangkan dgn nasi putih.

Tuesday, February 15, 2011

Egg White Cake

 Salam Maulidul Rasul dan banyakkan selawat ke atas junjungan Nabi s.a.w. There are several activites carried out in Miri and my hubby joined the parade in the city this morning. According to him, the turn up this year has increased significantly with supporters along the street as well, syukur alhamdulillah.

Here is sharing another lovely cake made of white eggs that I've tried. I think it is a bit too sweet but my hubby said is just nice to him. I will reduce the sugar next time if I make this again.
By: Roz@Homekreation
Source: here
Size: One ring tin
INGREDIENTS:
6 large Egg Whites
250g Caster Sugar (I'll reduce it next time)
160g Plain Flour
1 heaped tbsp Cornflour
1 tsp Baking Powder
100g Melted Butter - slightly cooled

METHOD:
1. Whisk egg whites with 2 tbsp sugar until thick and pale and very foamy.

2. Mix the rest of the sugar with flour, cornflour and baking powder.
Add into the egg mixture gradually and fold in gently.
Finally fold in cool melted butter.


3. Pour the batter into a buttered bundt-form and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.

***************************************************************

BAHASA MALAYSIA VERSION
Rasa lembut ala2 kek span.

BAHAN2:
6 biji besar Putih Telur
250g Gula Kaster (Along nak kurangkan next time)
160g Tepung Gdm
1 sb mumbong Tpg Jagung
1 st Baking Powder
100g Butter - cairkan & sejukkan

CARA2:
1. Pukul telur putih dan 2 sb gula sehingga pekat.

2. Campurkan gula yg selebih nya + tepung + tpg jagung + baking powder.
Masukkan sedikit2 ke dlm putih telur & gaulkan sebati.
Akhir sekali campurkan butter cair.

3.Tuangkan ke dlm acuan gelang yg di minyakkan.
Bakar 180 C selama 30-40 minit sehingga masak.
Sejukkan sebelum kekedi keluarkan dari tin..

Monday, February 14, 2011

My Valentine

 Valentine's day is the most special day for me of all besides my anniversary, birthday, mother's day, etcs. That is because other dates are given whilst this is of choice. The Valentine Day is not about receiving gift but that is when I got to hear the best expression from my love one.

As usual my hubby ask if I wanted anything but I said no need and firmly advised him not to buy me flowers or expensive gift and he nodded.  When I logged on my computer in the office first thing this morning I received an email from my hubby - guess what. It is a note to say his feeling & appreciation - I was really laughing and smiling all day long..... and also another surprise was that he also sent me a photo of vase of Roses above with a note that the flowers are waiting for me at home.... so creative! What impressed me most that he made an effort to do all this. I love crystals & he bought me Bohemia vase for the flowers a week earlier...now I know why.....haha impressive..! .........and more.......... I didn't expect to get another surprise when I got home.... I found a lovely card slotted in my folded notebook... ah, he knows that I will certainly on my pc when I got home. The card says many things he never said to me before. Every occassion, my hubby never failed to surprise me.... We dated 3 years, engaged 2 years and now married for 21 years. Thanks my darling for being my Valentine for 26 years now... I love you very much too! Semuga Allah memberkati kita berdua sehingga hari tua.

To all viewers, hope you have a loving memory with your spouse too.

Sunday, February 13, 2011

Magic Pocket Bread (Roti Poket)

 Can you imagine having pocket bread without the trouble of dough kneading and avoid all the mess in the kitchen? Here is the magic way.....
Credit to UsuRaz for helping with the stuffing work

By: Roz@HomeKreation
Source: Rabiatun
Makes 10 semi-circles
INGREDIENTS:
10 Bread Slices
1-2 Eggs + Salt + Pepper - beat slightly 
A plate of Breadcrumbs

METHOD:
1. Place 2 pieces of bread together and roll flat with rolling pin.
Cut into a circle shape using cup/glass.
2. Dip into beaten egg & coat wit breadcrumbs.
3. Deep fry until puffed up and golden color.

4. Cut into semi-circle shape.
5. Stuff it with your favourite filling.
I simply use fried nugget, tomato & cucumber, topped with mayonnaise & chili sauce.
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BAHASA MALAYSIA VERSION
Cara yg mudah untuk buat roti poket ala-ala roti pita tapi tak payah susah2 nak uli tepung bagai.....

BAHAN2:
10 keping Roti
1-2 biji Telur + Garam + Lada Sulah - pukul sedikit 
Sepiring Serbuk Roti

CARA2:
1. Lapiskan 2 keping roti & gelek sehingga nipis.
Potong bentuk bulat menggunakan cawan/gelas.
2. Celup dlm telur & kemudian serbuk roti.
3. Goreng sehingga gelembung & warna keperangan.
4. Potong dua & isikan dgn bahan kegemaran.
Along cuma guna nugget, timun, tomato & dipaipkan mayo & sos cili.