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Sunday, July 31, 2011

Fried Kembung in Chilli Oil

 This is my last entry before getting into Ramadhan. Just to share an instant & quick cooking with Chilli Oil that I made earlier here and here. Apart from accompanying noodles & rice, you can also use chili oil for instant cooking like what I did here. Just fry some big onion until soft, add in chilli oil & stir in fried fish ( I used Mackerel or Kembung)..... ready in just 5 minutes! Very much suitable for Sahur when you need to cook something quickly..... serve with hot rice and that's all you need!

BAHASA MALAYSIA VERSION
Kalau ada cili oil memang mudah sebab selain makan cili oil dgn mi goreng/sup & sebagai nya, boleh juga buat masakan lauk segera. Cuma kalau nak beli cili oil yg dah siap di jual harga nya memang mahal. Kalau rajin, boleh lah buat sendiri, resepi dah ada kat sini dan sini dulu. Untuk buat masakan ikan macam ni, cuma goreng bawang besar & letak cili oil dgn api padam (supaya tak hangus sbb cili oil dah cukup garing) & ikan yg dah siap di goreng.... siap.

Salam Ramadhan 2011

Assalamualaikum kpd semua kekawan dan pembaca2 sekalian. Salam Ramadhan Al-Mubarak, semuga di tahun ini kita semua selamat mengerjakan ibadat puasa dan mendapat segala keberkatan yang di harapkan.

Maaf lah ya, Along tak dapat nak melawat rumah ke rumah untuk ucapan & oleh itu, di sini kad bagi pengganti diri khas buat kekawan semua.... amik bawa balik ya.

Ini nak gantung kad dari kekawan yang sempat Along kutip. Maceh semua.

dari Noorsha
dari Nor (Secubit Garam)
dari Nur (Ceturan Rasa)


Thursday, July 28, 2011

Fish & Cheesy Wedges

 Found a bag of huge fillet (from a giant fish that I bought long time ago) in the freezer while searching for an idea for dinner. I just wanted to clear the whole lot of it and what better way than making fish & chips. Since I have a can of cheddar cheese dip, I thought replacing potato chips with cheesy wedges will please the kids better & I was right.... They were all thrilled whenever I cooked western menu but me & my hubby always prefer rice & dishes... anyway tonite we gave in to the kids.
Cheesy Wedges and Creamy Coleslaw
Parmesan Fish
By: Roz@HomeKreation
Adapted from: Parmesan Prawn by Nur
Serve: 5 persons
INGREDIENTS:
5 Fish Fillet
1 Calamansi Juice
2 Eggs
2 tbsp Plain Flour
1 tbsp Corn Flour
Bread Crumbs*
4-5 tbsp Parmesan Cheese Powder* (*mix) 
Salt & Pepper

METHOD:
1. Rub fish fillet with salt & calamansi juice.
Keep aside while preparing the batter and potato wedges.
2. Beat eggs slightly & mix well with plain flour, cornflour, salt & pepper.
3. Dip fish fillet in batter & roll on breadcrumb mixture.
4. Shallow fry in a flat pan until golden one side & flip.
Lift out on kitchen paper once both sides are crispy & golden.
5. Serve along cheesy potato wedges & coleslaw.


Cheesy Potato Wedges
By: Roz@HomeKreation
- Peel potatoes & cut into wedges.
- Boil until slightly soft.
- Dip boiled potatoes in batter & deep fry until golden & crispy on the outer.
(I made just a simple batter using plain flour, turmeric powder, salt, pepper & water adequately).
- Drizzle with cheddar cheese dip.

Creamy Coleslaw
By: Roz@HomeKreation 
- Mix shredded cabbage with raisins, mayonnaise, lemon/lime juice & pepper.

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

BAHASA MALAYSIA VERSION
Sekali-sekala meh kita makan fish & potato, tukor selera omputih lak....hehe.

Parmesan Fish
Adapted from: Parmesan Prawn by Nur
Hidangan utk 5 org
BAHAN2:
5 keping Isi Ikan
1 biji Limau Kasturi - ambil jus
2 bj Telur
2 sb Tepung Gandum
1 sb Tepung Jagung
Serbuk Roti*
4-5 sb Serbuk Parmesan Cheese* (*campur) 
Garam & Serbuk Lada Hitam

CARA2:
1. Lumur ikan dgn garam & jus limau.
Ketepikan sementara menyediakan tepung goreng & kentang wedges.
2. Pukul telur sedikit & gaul sebati dgn tepung, garam & lada.
3. Celup ikan ke dlm bancuhan tepung & golekkan ke atas serbuk roti.
4. Goreng di dalm kuali leper sehingga garing & balikkan sehingga kedua2 belah garing & masak sepenuhnya.
5. Hidangkan dgn kentang wedges bekeju & salad kobis.


Kentang Wedges Berkeju
By: Roz@HomeKreation 
- Kopek kentang & potong wedges.
- Rebus sehingga empuk sedikit.
- Celup ke dlm tepung goreng & goreng sehingga rangup.
(Along buat tepung goreng yg simple jer: tepung gdm, serbuk kunyit, garam, lada & air secukup nya).
- Sudukan cheddar cheese dip ke atas kentang wedges semasa menghidang.


Creamy Coleslaw
By: Roz@HomeKreation 
- Gaulkan kobis yg di racik halus dgn kismis, mayonnaise, jus limau & serbuk lada.

Wednesday, July 27, 2011

Kuih Ketupor

 Remember my plea for Kuih Ketupor recipe that I posted earlier in here? I received one response from Nur68 who generously shared her mum's recipe with me via email. I am so grateful to her and mum for allowing me to share the recipe here with all of you. They are hoping this will also help to promote the local Sarawakian kuih to the other part of the world and also future generation. Nowadays, it is hard to find the traditional kuih being sold to the extent that most young generation have not even heard of it.

This Kuih Ketupor is made of rice and coconut at the bottom layer whilst the top layer is similar to serimuka topping. It is very delicious and I love it so much. Many thanks to Nur68 & mum for such a nice recipe.
By: Roz@HomeKreation
Source: Nur68 (via email)
Measurements have been modified to suit my tin size. See original measurements in BM to fit 10" sq tin.
Translated into English by HomeKreation

BOTTOM LAYER:
1 cup* Rice - soaked 
3 cup* Thin Coconut Milk
120g Grated Coconut
(* I used 200ml cup) 

TOP LAYER:
200ml Coconut Milk
2 Eggs
1/4 tsp Salt
100g Sugar
40g Flour
Purple Color 

METHOD:
1. Blend rice & coconut milk & pour into wok.
Add in coconut & cook until thicken.
Spread into a tin & steam 30min until cooked.

2. Mix all bottom layer ingredients well & pour onto bottom layer.
Steam 30 min until cooked.
Cool completely before slicing.
************************************

BAHASA MALAYSIA VERSION
Kuih Ketupor ialah kuih tradisional Sarawak yang hampir pupus. Ramai anak2 zaman ni yang tak pernah dengar pun nama ni. Resepi adalah sumbangan dari Nur68 & emaknya melalu email. Maceh tak terhingga terutama kerana mengizinkan Along kongsi resepi ni dengan semua, semuga mendapat keberkatan dari Allah atas ilmu yang di kongsi bersama ini. Harapan mereka kuih ni dapat di sebarkan seluas2nya dan tidak terpupus begitu sahaja pada masa jenerasi hadapan.

Kuih ni di perbuat drpd beras & kelapa pada lapisan bawah. Memang unik dan tak pernah jumpa kuih ni di Semenanjung, mungkin siapa2 kat sana tau? Rasa nya sedap ala2 putu dan kombinasi lapisan atas yg manis memang sesuai sangat dgn selera Along & keluarga.

Source: Nur68 (via email)
Sukatan di ubah suai untuk saiz tin pengukus Along. Saiz asal 10" persegi.
Saiz: 8" Bulat
LAPISAN BAWAH:
1 kong* Beras - rendam sehingga kembang
3 kong* Santan Cair
250g Kelapa Parut
(Along guna 120g)
(Nota* kong=tin susu yg buat sukat beras tetapi Along guna cawan penyukat beras yg kecil bersaiz 200ml)

LAPISAN ATAS:
2 gelas omo* Santan Pekat
(Along guna 200ml)
3 biji Telur
(Along guna 2 biji)
Garam secukup rasa
Gula secukup rasa
(Along guna 100g)
¾-1 gelas omo* Tepung Gandum
(Along guna 40g)
Pewarna
 
(Nota* gelas omo tu bahasa Sarawak, kalau tak faham, ikut jer sukatan metric yg Along kasi tu)

CARA2:
1. Blend beras & santan & tuang ke dlm kuali.
Masukkan kelapa & masak sehingga pekat.
Ratakan ke dlm tin & kukus 30 min sehingga masak.

2. Campur kesemua bahan2 lapisan bawah sehingga sebati.
Tuangkan ke atas lapisan beras tadi & kukus 30 min sehingga masak.
Sejukkan sebelum di potong.

Tuesday, July 26, 2011

Cow Brain in Turmeric Broth (Otak Masak Lemak Kunyit)

 I'm sure many of you never tasted cow brain. It is my favourite since I was a kid. Every year when my father slaughtered cow for Hari Raya sale, he surely reserved the brain for me. There was one year I couldn't come home for Hari Raya during my student time, my father sobbed quietly thinking of me when my mum served the brain. So whenever I cooked this dish, I will surely think of my belated father.

My friend gave me the cow brain from the cow he slaughtered for his daughter's wedding. Apparently, the Sarawakian throw away the brain because they don't like it. I told them that it is very delicious. This is the way my mum cook the cow brain every year in thick turmeric broth. Warn you that 100g cow brain contain 2054mg cholesterol (compared to 100g beef which contains only 65g cholesterol) i.e 30 times more of its meat..... Anyway, I don't care..... the last time I ate cow brain was about 5 years ago.... so I'm fulfilling my crave here....LOL!
By: Roz@HomeKreation
INGREDIENTS:
Cow Brain from 1 cow
6 Shallots*
Some Chili Padi*
2 Green Chili*(*pounded)
1 tsp Turmeric Powder
2 Turmeric Leaves - sliced finely
4 Lemongrass - sliced thinly / bruised
1/2 pot Thick Coconut Milk
1 Tamarind Piece
Salt

METHOD:
Place all in a pot & stir all the time until boiled and the brain is cooked.
Serve with white rice.
*************************


BAHASA MALAYSIA VERSION
Otak Masak Lemak Kunyit
Lauk masakan kegemaran Along dari kecil, memang sedap sangat kalau dah suka. Pada yang tak suka makan baguslah sebab kolesterol otak ni 30 kali ganda daging lembu. Tapi bagi yg suka sangat macam Along ni, kita makan sekali dalam beberapa tahun jer. Bukan senang pun nak dapatkan otak lembu. Bab2 makan ni, selalu ikut tekak ler apa tingin hentam je lah, pikir diet kendian2....hehehe. Masakan lauk otak ni cara emak Along masak, memang tak pernah masak cara lain.
BAHAN2:
Otak dari seekor lembu
6 ulas Bwg Merah*
Sedikit Cili Padi*
2 biji Cili Hijau*(*tumbuk)
1 st Serbuk Kunyit
2 helai Daun Kunyit - hiris halus
4 btg Serai - ketuk atau hiris halus
1/2 periuk Santan
1 keping Asam
Garam

CARA2:
Masukkan kesemua bahan2 ke dlm periuk, kacau selalu sehingga menggelegak & otak masak sempurna.
Hidangkan dgn nasi putih.

Monday, July 25, 2011

Salted Fish in Sambal (Again)

 One of my favourite salted fish is salted Shark. Cut them into tiny pieces, deep fry and add into cooked sambal..... very nice appetiser to go along other dishes.
 I've posted this dish earlier on at here but today I pasted the recipe again but in bilingual.

By: Roz@HomeKreation
INGREDIENTS:
1 cup tiny cut Salted Fish
5 Shallots*
1/2 cup Chili Paste*
1cm Belachan* (*blend)
1/2 tsp Tamarind + 2-3 tbsp water
1 Large Onion - sliced
Salt & sugar


METHOD:
1. Wash & soak salted fish for a while so that it is not too salty.
Rinse & deep fry until golden colour.
Keep aside.

2. Heat up some cooking oil & stir fry blended ingredients until fragrant.
Add in tamarind juice, salt & sugar & stir fry until dry.

(Becareful not too much salt as the fish is already salty).
Add in fried salted fish & big onion & cook until well mixed and onion is soften.
Dish out.
****************************

BAHASA MALAYSIA VERSION
Ikan Masin Masak Cili
Along guna ikan Yu masin dan lauk ni memang best sebagai penambah selera.

BAHAN2:
1 cwn Ikan Masin - di potong kecil
5 ulas Bwg Merah*
1/2 cwn Cili Mesin*
1cm Belacan* (*blend)
1/2 tsp Asam Jawa + 2-3 sb Air
1 biji Bwg Besar - hiris
Garam & Gula

CARA2:
1. Basuk ikan masin & di rendam sebentar supaya tidak terlalu masin.
Tapis & goreng sehingga garing.
Angkat & di ketepikan dahulu.

2. Panaskan minyak & tumis bahan2 blend* sehingga wangi.
Masukkan air asam jawa, garam & gula & kacau sehingga kering.
(Hati2 jgn letak garam berlebihan sbb ikan sudah masin)
Masukkan ikan masin & bwg besar. Masak sehingga bwg layu.
Hidangkan dgn nasi bersama lauk-pauk yg lain.


Sunday, July 24, 2011

Beef in Kaprau Sauce (Daging Masak ala Kaprau)

 I made Masak ala Kaprau again for third round but using beef this time. What I like so much about it is the basil leaves aroma. Made to serve a friend for dinner on last Friday.

Quite lazy to type tonight, so for recipe refer here and replace chicken with beef which has been boiled until soften.

Untuk resipi, sila lihat kat sini ya, tapi gantikan ayam dgn daging yg telah di rebus sehingga empuk.

Saturday, July 23, 2011

Kek Lumut Sarawak II (Sarawak Steamed Green Cake II)

 Few days ago, my lovely blog friend Nur68 emailed me this very nice recipe of her mum's which she said is an old version of Sarawak Kek Lumut. I get very excited when I received this recipe by looking at the ingredients which uses only sugee flour & nestum with no flour necessary. I couldn't wait to try it out and today is the best opportunity because I was on half day leave in the afternoon and my friend CikY & her son from KL visited us. I invited her for dinner and this cake was one of my treat.

My hubby really loves this cake and he did not stop eating it one by one while complementing the taste. Indeed this is very different than the first Kek Lumut version that I tried earlier here in term of ingredients/texture/taste - it is softer and crumbly and most of all tastier. I will definitely make this again in the future but perhaps should reduce the amount of butter slightly. Thanks so much Nur Cayang & to your kind mum too for sharing a great recipe.

Sorry for keep you waiting. It was passed 1 am when I posted it last night and hence was too tired to type the recipe.

Source: email from Nur68
Recipe below is half of the original measurement
Size: 8" Round
INGREDIENTS:
5 Eggs
1 cup Caster Sugar
8oz Butter
½ cup Sugee Flour
1 cup Nestum
½ cup Ideal Milk
½ cup Tea (2 tsp tea powder + water)
Green Color (I used Pandan Paste)

METHOD:

1. Beat egg until fluffy.
Add in sugar gradually while beating.

2. Beat butter until fluffy & add into egg batter.

Add in sugee flour & nestum until well mixed.
Add in milk, tea & green coloring.

3. Steam for 2 hours until cooked.

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

BAHASA MALAYSIA VERSION
Resipi sumbangan daripada sahabat blogger Nur68. Menurut ibu nya ini ialah resepi dulu2 yg asal & tiada menggunakan tepung. Nur kata kalau cair boleh tambah tepung tapi Along tak tambah pun & ok jer keras tapi mungkin kena kurangkan butter sedikit supaya tidak berminyak. Rasa nya tersangat enak sebab rasa suji & nestum yang harum. Maceh setinggi gunung Sentubong kepada Nur68 sebab sudi kongsikan resepi di sini.

Source: email drpd Nur68
Resepi di bawah ni Along dah separuhkan drpd yg asal.
Saiz: 8" Bulat
BAHAN2:
5 biji Telur

1 cwn Gula Halus
8oz Mentega
½ cwn Tepung Suji
1 cwn Nestum
½ cwn Susu Ideal
½ cwn Teh (2 st serbuk teh + air)
Pewarna Hijau (Along guna Pes Pandan)

CARA2:
1. Pukul telur sehingga kembang.
Masukkan gula sedikit2 sambil di pukul.
 

2. Pukul mentega sehingga kembang & campurkan ke dlm adunan telur.
Masukkan tepung suji & nestum & gaul sebati.
Masukkan susu, teh & pewarna hijau.

3. Kukus selama 2 jam sehingga masak.

Friday, July 22, 2011

Fried Fish Roe (Telur Ikan Goreng Kunyit)

 I get very thrilled whenever I found fish roe either in the market or in fish stomach. This is one of the ways I like to cook it.
By: Roz@HomeKreation
INGREDIENTS:
Fish Roe
Big Onion
Green Chili
1-2 cloves Garlic
Turmeric Powder
Salt

METHOD:
Rub fish roe with salt & turmeric powder & shallow fry until cooked.
Add in chili, onion, turmeric powder & salt.
Cook until onion is soften, stirring occasionally.
Dish out.
**************************


BAHASA MALAYSIA VERSION

BAHAN2:
Telur Ikan
Bwg Besar
Cili Hijau
1-2 ulas Bwg Putih
Serbuk Kunyit
Garam

CARA2:
Lumur telur ikan dgn garam & kunyit & goreng dgn minyak sedikit sehingga masak.
Masukkan cili, bwg, kunyit serbuk & garam.
Masak sehingga bawang layu, kacau sekali-sekala supaya tidak hangus.
Angkat & hidang.

Wednesday, July 20, 2011

Tapioca Leaves & Smoked Fish Masak Lemak

 Old folks said that no good to consume tapioca leaves because it creates wind in body. Not sure how true that is but I guess once in a while will be no harm. Besides, almost all local vegetables are labelled either cold/heaty/windy effect on body so leaving almost nothing is good.....haha. Therefore when choosing local vegetables I simply follow my heart, throat & stomach.....LOL.
By: Roz@HomeKreation
INGREDIENTS:
1 bunch Young Tapioca Leaves
4 Shallots*
Some Chili Padi*
1 Green Chili*(*pounded)
1 tsp Turmeric Powder
Smoked Fish Flesh or Ikan Bilis
1/2 pot Coconut Milk
Salt

METHOD:
Place all in a pot & stir all the time until boiled and tapioca leaves are really tender.
Serve with white rice.
*************************

BAHASA MALAYSIA VERSION
Masak Lemak Pucuk Ubi & Ikan Salai
BAHAN2:
1 ikat Pucuk Ubi
4 ulas Bwg Merah*
Sedikit Cili Padi*
1 biji Cili Hijau*(*tumbuk)
1 st Serbuk Kunyit
Isi Ikan Salai or Ikan Bilis
1/2 periuk Santan
Garam

CARA2:
Masukkan kesemua bahan2 ke dlm periuk, kacau selalu sehingga menggelegak & daun ubi betul2 lembut.
Hidangkan dgn nasi putih (sedap kalau ada sambal belacan).

Eggless Caramel Pudding (Puding Karamel Tanpa Telur)

 Another dessert that I made for the BBQ party in the recent weekend. Since my hubby does not like caramel pudding due to its egg smell, I made an eggless version hoping to please him but he said there is no different to the typical taste of caramel pudding. So I guess it is not the egg but the creamy taste of milk that makes him dislike it. For me personally, I prefer the steamed version (with egg of course). This version produces very smooth texture compared to my steamed version.
By: Roz@HomeKreation
Makes: 9" Round
INGREDIENTS:
3 tbsp Sugar - for making caramel 
10g Jelly/Agar-Agar Powder
1100ml Water
120g Sugar
1 can (200ml) Evaporated Milk*
2 tbsp Custard Powder*
1 tsp Vanilla Essence* (* mixed) 

METHOD:
1. Place sugar in a tin mould and melt it until caramelised.

2. Place agar-agar powder & water in a pot & boil until dissolved.
Add in sugar & stir until dissolved.
Add in milk mixture & boil for a minute.

3. Pour onto the caramel & let it cool & set at room temperature.
Chill before served.
*************************

BAHASA MALAYSIA VERSION
Lembut dan licin..... Buat untuk hubby yg tak suka bau telur tapi dia tak minat juga...huuuu

Saiz: 9" Round
BAHAN2:
3 sb Gula - untuk buat karamel
10g Serbuk Jelly/Agar-Agar
1100ml Air
120g Gula
1 tin (200ml) Susu Cair*
2 sb Tepung Kastad*
1 st Vanilla Essence* (* campur)

CARA2:
1. Letak gula dlm tin acuan & hanguskan di atas api kecil.

2. Letak serbuk agar-agar & air dlm periuk & masak sehingga cair.
Masukkan gula & masak sehingga gula hancur.
Masukkan bancuhan susu & didihkan sebentar selama seminit.

3. Tuangkan ke dlm acuan tadi & sejukkan di suhu bilik.
Sejukkan dlm petiais.

Monday, July 18, 2011

Super Moist Eggless Chocolate Cake

 I made this yesterday as dessert to serve AlongRiz's friends after BBQ dinner. As it's named, the cake is indeed super moist and moderately sweetened, just nice to my liking. I've topped with my favourite ganache for extra moist and the result was awesome...!
By: Roz@HomeKreation
Source: DygJack
Translated into English by HomeKreation
Size: 8" round
INGREDIENTS:
1 cup Plain Flour*
1 tsp Baking Powder*
½ tsp Soda Bic*
½ cup Cocoa Powder* (*sifted together) 
2 tbsp Milk Powder
1 cup Brown Sugar
A pinch Salt
1¼ cup Chilled Water
½ cup Veg Oil
1 tsp Vanilla Essence
½ tsp Instant Coffee (+ 1 tbsp Hot Water) 
1 tsp Vinegar

METHOD:
1. Place ingredients* in a big bowl.
Mix in milk powder, brown sugar & salt.
Add in chilled water, oil & VE, whisk slowly until smooth.
Lastly add in vinegar & mix well.

2. Pour into lined/greased tin or paper cups.
Bake at pre-heated oven 160C for 30-40 minutes until cooked.
Cool & top with your favourite ganache.
********************************************

BAHASA MALAYSIA VERSION
Kek yang sangat moist dan rasa yg sederhana manis memang sesuai dgn selera kat rumah ni. Buat kelmarin utk jamu kawan2 AlongRiz selepas BBQ dinner kat rumah ni.

Source: DygJack
Resepi di taip semula utk mudah rujuk
Saiz: 8"bulat
BAHAN2:
1 cwn Tepung Gandum*
1 st Baking Powder*
½ st Soda Bic*
½ cwn Serbuk Koko* (*sifted together) 
2 sb Susu Tepung
1 cwn Gula Perang
Secubit Garam
cwn Air Sejuk (dari peti ais)
½ cwn Minyak Sayur
1 st Vanilla Essence
½ st Nescafe (+ 1 tbsp Hot Water) 
1 st Cuka

CARA2:
1. Letak bhn2 bertanda* ke dlm mangkuk besar.
Campurkan susu tepung, gula perang & garam. Gaul rata.
Masukkan air sejuk, minyak & VE, kacau perlahan2 dgn whisk sehingga rata & tidak berketul.
Akhir sekali masukkan cuka & dikacau serta merta sehingga sebati.

2. Tuang adunan ke dlm tin yg di lapik/gris atau cawan kertas.
Bakar pd suhu 160C selama 30-40 minit sehingga masak.
Sejukkan & sapu ganache kegemaran anda.

Sunday, July 17, 2011

Chicken in Kaprau Sauce (Ayam Masak Ala Kaprau)

My first attempt
 I made this last week but was unable to post it because my phone line and internet were down and then I was away on business travel. I made the same dish again after return specially for my hubby because he wasn't around when I made it the first time. The fact that I made it twice within a week indicated that we all love this dish. I love the combination of Tom Yum paste and basil leaves giving special flavour and aroma.... Furthermore, it is so simple to make with no fussy preparation.....
My 2nd attempt
By: Roz@HomeKreation
Source with compliment: KakJee
English translation by HomeKreation
Recipe modified to suit my available ingredients and preferred measurements, for original recipe refer to to the source. I used chicken instead of beef.
INGREDIENTS:
1/2 Chicken - cut 
2 cube Tom Yum Paste
1 Big Onion - cut 8 
Mixture of Green/Red/Bird-Eye Chillies
3 tbsp Thai Chilli Sauce
2 tbsp Soy Sauce
1 bunch Basil Leaves

METHOD:
1. Heat up few tbsp oil & stir fry tom yum paste until fragrant.
Add in chicken, chilli sauce & soy sauce.
Cover until chicken is cooked.

2. Open the cover and add in big onion, chillies & cooked until onion is slightly soften.
Add in basil leaves and stir until well mixed.
Dish up & serve immediately with white rice.
********************************


BAHASA MALAYSIA VERSION
Suatu kelainan dan rasa yang istimewa bagi yang suka daun selasih.... nyum2, menjilat jari... Maceh KakJee kongsi resepi yg best ni.

Sumber: KakJee 
Resepi di ubah suai menggunakan bahan yg sedia ada dan sukatan ikut selera sendiri. Untuk resepi asal, sila rujuk link kat sumber.
BAHAN2:
1/2 ekor Ayam - potong
2 kiub Tom Yam
1 bj Bwg Besar - potong 8 
Campuran Cili Merah/Hijau/Padi
3 sb Sos Cili Thai
2 sb Kicap
1 ikat Daun Selasih

CARA2:
1. Panaskan minyak & tumis kiub tom yam sehingga wangi.
Masukkan ayam, sos cili & kicap.
Tutup sehingga ayam masak.

2. Buka tutup periuk & masukkan bwg besar & cili dan masak sehingga bwg layu sedikit.
Masukkan daun selasih & gaul rata.
Hidangkan segera dgn nasi putih.

Saturday, July 16, 2011

Award from KakPaty

  Dear friends and readers, sorry for disappearing for the last many days. My phone line was cut off two days  before I went off for business travel and therefore I left without any warning. I just came back & little bit tired but will be active again as soon as I can find opportunity to do so.

A pleasant surprise awaiting for me soon after I logged on to my blog.... a recognition award from KakPaty whom I admire for her wittiness, passion and determination. Your recognition is much appreciated and hence framed herewith for eternal memory. Thanks so much.....mmmmmmmmuah2.

The award came with some rules:

#1 Thank the person that nominated you
Done

#2 Put the award up on your blog
Done

#3 Post a link to the person that nominated you
Done

#4 Share 7 interesting facts about yourself
 Not sure what I can tell - done many tags earlier on which you can check in the index. Anyway, here some more:
i.) My favourite flowers are roses
I love real roses or anything with roses prints / shapes (see my blog background.... have not changed it for years... hehe)

ii.) I'm a shoppaholic..... (KakPaty, this one we are alike... haha!)
Kalau berkenan jer memang rembat abis tapi kalau tak jumpa yg berkenan di hati biar pakai yg buruk pun takpa...hehe. Lepas shopping jer memang ketawa beso.... kahkahkah. Bila dah pencen nanti kita dok diam2.













iii.) My favourite fast food is Fillet O Fish from Mc Donald....

iv.) Food I don't like? I eat anything unless I'm allergic to it or food yang tak sedap....hehe. Apa yang tak sedap tu ikut tekak semasa ler kan.

v.) Many people asked me how I stay 'slim' from young until this late age despite I cook all the time....
Answer: I have no idea.... I eat whatever I like (no particular diet) and hardly exercise.... but my cholesterol level requires attention. Rice is a must for me everyday and I don't believe rice can cause fat - it is  my source of energy. By the way, I myself think I am not slim, it is others who think so.....haha. I start to see the scale keep on climbing up.... one day people will notice otherwise....

vi.) Many people ask me how I find so much time to do many things and be successful at all them?
Answer: I don't get more time, I do less and get more.... Confused? I don't get to do everything that I like to do in life but I do what is important i.e. prioritise well so that whatever you get done is done satisfactorily. By prioritise you have more time to do more too. Many people focus on nitty gritty things in life which cannot bring much meaning when looked back. Want to know more, let's talk.

vii.) My philosophy: Life is tough but God is fair
Always be thankful (bersyukur) no matter what the situation is and you will enjoy life better. No matter how hard you feel on some path of life, it will be over and end with either regret or satisfaction. It is you who decides whether you see it positively or negatively.

#5 Finally, nominate 5 other people you think deserve the award.
Nak tagging ni yang susah sikit sebab ramai sangat blogger yg hebat2 sekarang ni. Yang Along minat semua nya dah pun dapat award ni, so kita relax kat sini jer lah ya.

Monday, July 11, 2011

Layered Banana Egg White Cake (Kek Lapis Pisang)

 I bought Majalah Sedap a month ago and yet still sit in the wrapper. While waiting for the cooking on the stove yesterday I saw the unwrapped magazine on the book shelve. I decided to make the cake right away once I saw it since I have some egg whites leftover.

Amazingly the cake is moist despite no oil or butter added to it. The cake is only 1¼" height, so it did not take too long to bake the layers.
By: Roz@HomeKreation
Source: Majalah Sedap
Recipe slightly modified
English translation by HomeKreation
Size: 9" x 5" x 1¼"
INGREDIENTS:
350g Egg Whites
1 tsp Cream of Tartar
1/2 tsp Salt
125g Granulated Sugar
100g Banana (about 2 pieces)
50g Packet Thick Coconut Milk
1 tsp Essence Vanilla
75g Plain Flour*
10g Cornflour*
15g Milk Powder* (* mixed) 
1 tbsp Cocoa Powder

METHOD:
1. Blend banana & coconut milk until fine.

2. Beat egg whites, cream of tartar & salt until fluffy.
Add in sugar gradually while beating until thick.
Add in banana mixture & mix slowly.
Add in mixed flour* gradually while processing slowly.

3. Separate 1/3 of the mixture and add in cocoa powder.

4. Spoon 6 tbsp into a lined/greased tin.
Grill (top heat only) until top is brown/golden color.
Press the cake flat before adding another layer of batter - see photo below.
Repeat grilling layer by layer - 2 layers white, 1 layer brown and so on until finish.
*****************************************************

BAHASA MALAYSIA VERSION
Tetiba lak mood rajin nak melapis secara spontan apabila ternampak kek ni kat majalah yg nampak sungguh menarik, so terjadi lah kek ini....hehe. Kek ni agak lembab walaupun takda menggunakan minyak atau butter.

Source: Majalah Sedap
Resipi ubahsuai sedikit
Saiz: 9" x 5" x 1¼"
BAHAN2:
350g Putih Telur
1 st Cream of Tartar
1/2 st Garam
125g Gula Pasir
100g Pisang (2 biji)
50g Santan Pekat Segera
1 st Esen Vanilla
75g Tepung Gandum*
10g Tepung Jagung*
15g Susu Tepung* (* mixed) 
1 sb Serbuk Koko

CARA2:
1. Blend pisang & santan sehingga halus.

2. Pukul putih telr, cream of tartar &garam sehingga kembang.
Masukkan gula sedikit2 sambil di pukul sehingga pekat.
Masukkan adunan pisang & gaul perlahan.
Masukkan tepung* sedikt2 sehingga sebati.

3. Ambil 1/3 adunan & campurkan koko.

4. Ratakan 6 sudu makan ke dlm tin yg berlapik/bergris.
Grill dgn api atas shj sehingga perang. 
Apabila masak, tekan dgn penekan supaya rata.
Ulangi bakar selapis2: dua lapis putih, selapis koko & seterus nya sehingga habis.

Step by step illustrated in the magazine

The photo from the magazine Sedap

Sunday, July 10, 2011

Banana Chocolate Muffins (Again)

 Made it yesterday at the last minute to bring to friend's house (KN & CH) to celebrate their son's birthday. I like this version because it has chunky banana & chocolate in it. It is also very quick to prepare and perfect for a last minute idea (provided all ingredients are available). Also suitable for children party and it's tiny size will not be wasted when there are so many other food choices to try as well.
 Recipe was posted earlier here. Anyway, pasted here again for ease of reference.

By: Roz@HomeKreation
Source: MakLang / Yani / here
English translation by HomeKreation
Makes 17 cups
INGREDIENTS:
170g Flour*
30g Cocoa Powder*
130g Sugar*
1 tsp Baking Powder*
A pinch Salt*
100g Chocolate*
2 Eggs
75ml Veg Oil
100ml Fresh Milk
Vanilla Essence
2 Bananas

METHOD:

1. Preheat oven 170C.

2. Place ingredients marked * in food processor until well mixed.

Let the chocolate be chunky.
Add in the remaining ingredients & mix until combined.

3. Spoon into muffin cups.

Bake for 20 minutes.

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

BAHASA MALAYSIA VERSION

Source: MakLang / Yani / here
Hasil 17 cwn kecil
BAHAN2:
170g Tepung Gdm*
30g Serbuk Koko*
130g Gula*
1 tsp Baking Powder*
Secubit Garam*
100g Coklat*
2 bj Telur
75ml Minyak
100ml Susu Segar
Vanilla Essence
2 bj Pisang

CARA2:

1. Panaskan oven 170C.

2. Letak bhn2 bertanda* dlm food processor & proses sehingga sebati.

Biarkan coklat berketul2.
Masukkan kesemua bhn2 lain & proses sehingga sebati.

3. Sudukan ke dlm cwn kertas.

Bakar 20 minit.

The lovely kitchen gloves & towels are gift from my dearest friend (AL)