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Sunday, August 28, 2011

Selamat Hari Raya 2011

Kepada semua kawan-kawan yang Along sayangi dan juga para pembaca.... terima lah kad ini sebagai pengganti diri sebagai ucapan tulus ikhlas dari Along & keluarga. Halalkan ilmu2 yang di kongsi bersama. Kad ni juga buat pengganti kek lapis dari Along untuk semua sempena hari raya...hehe. Sudi2 lah bawa balik kad ini.... maaf ya, tak sempat nak berziarah ke rumah kawan2 semua untuk beri ucapan peribadi. Selepas raya nanti baru dapat kesempatan untuk kutip kad dari kekawan pula...

Semuga anda semua berbahgia di hari yang mulia ini. Yang nak balik kampung tu, berhati-hati di jalan raya. Along tak balik tahun ni, raya kat Sarawak....

Tapioca Kuih II ( Bingka Ubikayu II )

 Everyone is busy making Raya cookies and cakes and here I am still making kuih for Iftar....hehe. Anyway this kuih is really nice with soft & smooth texture and not too sweet. I made it last Friday to serve some friends who breaking-off fast with us. Most of them gave compliment for the kuih.
By: Roz@HomeKreation
Source: MamaHawa
Origin: Rozzan
Translated into English by HomeKreation
Recipe is reduced & retyped as below to fit smaller tin i.e. 8" sq
Size: 8" square
INGREDIENTS:
600g Grated Tapioca - strained & throw away starch
150g Sugar
1 tbsp Ghee 
2 Eggs
300ml Thick Coconut Milk
1 tbsp Pandan Paste
90ml Water
1/2 tsp Salt
Few drops Yellow Coloring (to ligten up the green color) 

METHOD:
1. Mix all in according to the above order.
2. Pour into an oiled pan.
3. Bake at 200C for 1 hour.
*******************************


BAHASA MALYSIA VERSION
Semua orang dok sibuk buat kuih raya, kita masih dok buat kuih buka puasa...hehe. Sedap kuih ni, rugi kalau tak cuba. Tekstur yg lembut & rasa yg sedap harum pandan.

Source: MamaHawa
Origin: Rozzan
Along kurangkan sukatan spt di bawah utk saiz tin yg tertera
Resipi di taip semula utk lebih ringkas
Saiz: 8" persegi
BAHAN2:
600g Ubikayu Parut - tapis & buang kanji nya
150g Gula
1 tbsp Minyak Sapi
2 bj Telur
300ml Santan Pekat
1 sbp Pes Pandan
90ml Air
1/2 st Garam
Beberapa titik Pewarna Kuning (utk mendapatkan warna hijau yg lebih menarik) 

CARA2:
1. Campurkan kesemua bhn2 menurut susunan di atas.
2. Tuangkan ke dlm tin yg di minyakkan.
3. Bakar 200C selama 1 jam.


Friday, August 26, 2011

Fried Shrimps (Udang Geragau Goreng)

 Made this several days ago to clear my frozen shrimps.....
By: Roz@HomeKreation
Source: Rossya Ahd Fotopage (no specific measurement given so below is how I made mine)
Translated into English by HomeKreation
INGREDIENTS:
1 small bowl Shrimps
2 tbsp Rice Flour
1 Egg
1 tsp Coriander*
1/2 tsp Fennel Seeds* (* pounded) 
Curry Leaves (HomeKreation: I added) 
Salt

METHOD:
1. Mix all & divide into small balls.
Deep fry until golden.
2. Serve with rice or by itself.
*******************************

BAHASA MALAYSIA VERSION
Cara mudah & enak untuk menikmati udang geragau....

Source: Rossya Ahd Fotopage (takda resipi khusus, di bawah ni sukatan yg Along buat) 
BAHAN2:
1 mangkuk kecil Udang Geragau
2 sb Tepung Beras
1 bj Telur
1 st Ketumbar*
1/2 st Jintan Manis* (* tumbuk) 
Daun Kari (HomeKreation: Along tambah sendiri) 
Garam

CARA2:
1.Campurkan kesemua bahan sehingga sebati & bulat2kan.
Goreng sehingga garing.
2. Hidangkan dgn nasi atau makan begitu sahaja.



Gifts from Liana's Mertua

Hari ni kita di kejutkan dengan bungkusan pos laju.... jeng... jeng... jeng! Nak tau dari siapa..... hehe... dari besan kita yang tersayang ni. Bertuah nya Liana dapat mama mertua yang thoughtful cam ni.... siap kasi kad raya (satu untuk Liana, satu untuk Along), baju raya dan angpow pun ada....!! Ada juga macam2 barang2 yg kiut2 untuk Along... suker sangat dgn semua tu & terutama nya sangat gembira dengan ingatan nya...! Caaaaaayang besan kita tau. Liana ketawa bila Along cakap ni adiah dari mertua & tunang nya.... geli-hati Along. Bila tanya pandai jer dia jawab nama siapa yg kasi baju raya tu. Nanti senang2, Along suruh Liana posing dgn baju raya dia tu - dah test memang muat & pandai mamamertua dia pilih, sesuai dgn warna & feshen kesukaan Liana. Terima-kasih tak terkata besan ku cayang..... mmmmuah2. Di harap hari raya tahun ni amat meriah bagi mu setelah beberapa tahun merantau kat negri orang, tentu sonok raya kat tempat sendiri kan.

Wednesday, August 24, 2011

Pulut Panggang (Grilled Glutinous Rice Roll)

 Made this Pulut Panggang in order to clear my glutinous rice stock. I used frozen Serunding Udang Geragau that I made quite sometime ago here as filling. If you notice my Pulut Panggangs are round and cylinder unlike the ones in Semenanjung which are a bit flat. I learn to roll this way from my MIL and there is also a way to secure it neatly at both ends (I don't know how to demonstrate it unless via video).
A cylinder shaped Pulut Panggang
I didn't measure the amount of ingredients when I made it as I usually simply threw things when making this kind of kuih like what my mum did.... Below recipe is a guide and please use your judgement to adjust the amount of coconut milk appropriately.

By: Roz@HomeKreation
INGREDIENTS:
1 bowl Glutinous Rice - washed & soaked 1 hour/more 
1/2 bowl Thin Coconut Milk
1/2 bowl Thick Coconut Milk (the thicker the nicer it tastes) 
1 tsp Salt
Coconut/Shrimp Serunding Filling (I used the one from here) 
Banana Leaves

METHOD:
1. Place glutinous rice, thin coconut milk & salt in a container & steam 30 minutes.
Pour thick coconut milk & mix well.
Keep aside.

2. Spread a scoop of glutinous rice on a piece of banana leaf.
Place a spoon of filling in the middle & roll.
Secure the end with tooth pick or stapler.
Repeat until all glutinous rice is used up.

3. Grill the kuih on a charcoal stove or a griddle until fragrant and oily.
Serve hot or cool.
****************************

BAHASA MALAYSIA VERSION
Pulut panggang memang kegemaran ramai & sebenar nya tak susah nak buat. Along buat ni selalu takda sukat2 pun, main campak2 jer. Resipi kat bawah ni sebqgai panduan bagi yg nak mencuba tapi pandai2 lah adjust santan tu ya. Cara Along membungkus kuih ni sedikit berbeza drpd Pulut Panggang di Semenanjung sbb di Sarawak bentuk nya silinder bulat tidak leper. Along belajar cara nak kemaskan hujung nya drpd MIL, nak demo kat sini susah ler melainkan guna video.

BAHAN2:
1 mangkuk Beras Pulut - basuh & rendam sekurang2 nya 1 jam
1/2 mangkuk Santan Cair
1/2 mangkuk Santan Pekat (lagi pekat lagi sedap)
1 st Garam
Serunding Udang/kelapa (Along guna Serunding Udang Geragau yg Along bekukan selepas buat dulu kat sini)
Daun Pisang

CARA2:
1. Letak pulut, santan cair & garam dlm bekas & kukus 30 minit.
Gaulkan santan pekat & ketepikan.

2. Ratakan 1 senduk ke atas sekeping daun pisang.
Letakkan serunding di tengah & gulung kemas.
Sematkan kedua2 hujung daun dgn lidi / stapler.
Buat sehingga pulut habis.

3.Panggang kuih atas dapur arang atau kuali leper sehingga wangi & berminyak.
Hidangkan panas2.

Tuesday, August 23, 2011

Biskut Suji Brunei

 What a relief, after not so good outcome on my first two trial, my third cookies turned-out to be really tasty, fragrant and melt-in-the-mouth. I always like to try out new recipes and the prize is 50-50 chance you will find something surprisingly good or a disappointment. Failures do not necessary means bad things - if you look at it positively, you will learn something out of it. Real good recipes are precious and not easily shared by people. This cookies was very popular at one time but no one is sharing the recipe until lately. Big compliment to Encik Mat Gebu for sharing and promoting this lovely cookies.
By: Roz@HomeKreation
Source: Cik Mat Gebu
Original by: Harlina Mahdar RN
Translated into English by HomeKreation
INGREDIENTS:
200g Ghee
100g Shortening
180g Castor Sugar
100g Cornflakes
- blend finely
1 Egg Yolk
80g Sugee

80g Cornflour
Plain Flour - adequately (+/- 370g)

COATING:
Nestum
- blend finely
Milk Powder
Icing Sugar (optional)
- Mix well


METHOD:
1. Beat ghee, shortening & sugar until well mixed.

Add in egg yolk & mix well.
Add in sugee, cornflour, flour gradually until soft dough is formed.
 

2. Pinch some dough and roll into small marble size balls.
Arrange onto baking tray.

3. Bake 180C for 20 minutes until crispy.
Cool on a baking tray.

Roll onto coating mixture & place in a paper cups.
Keep in an airtight container.
*******************************************

BAHASA MALAYSIA VERSION
Biskut yang sangat sedap, Along letak 5* & maceh CMG kongsi resipi yg marbeles ni. Tekstur yg sangat gebu, harum, amat sedap sekali......

Source: Cik Mat Gebu
Original by: Harlina Mahdar RN
Resipi di ringkaskan sedikit utk mudah-rujuk
BAHAN2:
200g Minyak Sapi
100g Shortening
180g Gula Kastor
100g Cornflakes
- kisar halus 
1 Kuning Telur
80g Suji
80g Tepung Jagung
Tepung Gandum secukupnya (+/- 370g)

BAHAN SALUT:
Nestum
-  kisar halus
Susu Tepung
Gula Aising (optional)
- Gaul rata kesemua bahan salut

CARA2:
1. Putar minyak sapi, shortening dan gula halus hingga rata.
Masukkan kuning telur dan putar hingga sebati dan rata.
Perlahankan kelajuan, masukkan suji, tepung jagung, cornflakes dan tepung gandum sedikit demi sedikit hingga mendapat doh yang lembut.
 
2. Ambil secubit adunan dan gentel sebesar guli, susun dalam loyang pembakar.
Buat sehingga habis.

3. Bakar 180C selama 20 minit atau hingga kuning keemasan.
Biarkan sejuk atas dulang pembakar. 
Golek dalam bahan salut & isi dalam paper cup.
Simpan dlm bekas kedap udara.


What cookies is this?

 Haja & Aishah.... after a long waiting, here is the outcome of the recipe that I tried from the magazine you lent me but it did not turn out as expected.... the meringue went flat... the nestum cookies is not bad but could have been better. The meringue did not fluffed up after been beaten for more than 3 minutes - not sure what went wrong - either the meringue powder is no longer functioning or too much water in the recipe or I used a wrong technique..... Anyway, thanks to both of you for sharing the recipe, may be I should try again....

For those who have not tasted it, this cookies is a top seller in Sarawak for the past few years. It is really light and nice but recipe is not easily shared. My friend, Haja found the recipe in a magazine which he asked me to test but unfortunately did not turn-out successfully. I will not share the recipe yet until I get successful with it.

Monday, August 22, 2011

Green Peas Cookies (Biskut Kacang Peas)

 Finally I had my first cookies.... I've selected this Green Peas Cookies as my first choice after eyeing for it since last year at DG's house but only last June that I found the green peas flour in my hometown - have not found the flour in Miri yet. I ate the cookies years ago bought by my sister in KL & love it so much.

I've decided to try the recipe from KakWan's house because her version has coconut powder added to it which sounds creamier. Instead of making it in ball shape, I used chocolate mould after I saw Rima used the same mould for her peanut cookies. However, I learnt a lesson that it is a mistake in doing so because the cookies turned out very hard instead of melting in the mouth as it supposed to be. It must be due to pressing the mixture hard and it came out like putu texture.... no wonder Rima called her peanut cookies as Peanut Putu. I made two batches right away and regretted.....
By: Roz@HomeKreation
Source: K1@Citarasawan
Translated into English by HomeKreation
Makes about 50 pieces
INGREDIENTS:
120g Green Peas Flour
20g Coconut Cream Powder
180g Plain Flour
100g Icing Sugar
1/4 tsp Salt
120ml Corn Oil
For glaze: 1 Egg yolk + 1 tsp water

METHOD:
1. Mix all ingredients well.
2. Shape it into a size of a marble.
3. Brush top of cookies with egg yolk.
4. Bake 160C for 20 minutes.
5. Cool & keep in airtight container.
************************************


BAHASA MALAYSIA VERSION
Sesiapa yang nak cuba resepi ni, buat bulat2 tau, jangan ikut cara Along. Along tekan adunan ke dlm acuan coklat - nampak cantik tapi tekstur nya tak gebu tapi mampat macam putu & sedikit keras.

By: AlongRoz@HomeKreation
Bilangan: +/- 50biji
BAHAN2:
120g Tepung Kacang Peas
20g Serbuk Santan
180g Tepung Gandum
100g Gula Aising
1/4 st Garam
120ml Minyak Jagung
Utk sapu: 1 biji Kuning Telur + 1 st Air

CARA2:
1. Campurkan kesemua bahan sehingga membentuk adunan.
2. Bulat2kan sebesar guli.
3. Sapu atas biskut dgn kuning telur.
4. Bakar 160C selama 20 minit.
5. Sejukkan & simpan dlm bekas kedap udara.




Sunday, August 21, 2011

Serimuka Delima

 Assalamualaikum & hello everyone.... Today I made this pretty Serimuka which recipe I bought from a chef together with Trio steamer. I purposely made a big tin of it to distribute to some friends and for my husband to bring as pot luck to ex-MRSM get together Buka Puasa occassion. Trying the Trio steamer for a second time and was satisfied with the outcome. The kuih has a bit too soft/goey topping and solid bottom layer which is a nice combination. If you like a firmer topping (to me it is fine), suggest to reduce the egg or add a bit more flour.
By: Roz@HomeKreation
Source: Print out bought from ChefAsma. You can also refer to similar recipe shared by Aziemas.
Translated into English by HomeKreation
Size: 10" square (or use 7" square for half recipe)
BOTTOM LAYER:
500g Glutinous Rice - soaked at least 4 hours or overnight 
300ml Thick Coconut Milk
300ml Water
2 tsp Salt
20g Sago - soaked in water & red/pink color 

METHOD:
1. Toss the glutinous rice & mix with coconut Milk, water & salt.
Steam for 30 minutes.
2. Mix with sago (no need too well mixed) & press into a well greased tin.

TOP LAYER:
250g Sugar
100g Custard Flour
400ml Thick Coconut Milk
400ml Water
4 Eggs
1/2 tsp Salt
Few drops Vanilla Essence
Yellow coloring (HomeKreation: can skip since custard flour is yellow enough) 

METHOD:
1. Mix all ingredients in the above order, in a pot, until smooth.
Stir above small fire until heated up.
2. Pour onto the glutinous rice layer & steam 30 minutes.
3. Cool completely before slicing.
************************************

BAHASA MALAYSIA VERSION
Buat kuih ni untuk bagi kat kawan2 and hubby bawa pergi majlis berbuka puasa bersama ex-MRSM gang. Resepi ni Along beli drpd chef bersama Trio steamer hari tu. Ini percubaan kali kedua guna Trio steamer and berpuas hati sebab mudah je nak guna steamer ni. Kuih ni pun cantik & sedap - lapisan atas nya agak lembut tapi Along suka. Kalau anda nak lebih solid, boleh kurangkan telur atau tambahkan tepung.

Source: Along beli drpd ChefAsma. Boleh juga rujuk kat Aziemas.
Saiz: 10" persegi (atau guna 7"persegi utk separuh adunan)
LAPISAN BAWAH:
500g Beras Pulut - rendam semalaman atau sekurang2nya 4 jam
300ml Santan Pekat
300ml Air
2 st Garam
20g Sagu - rendam dgn air & pewarna merah/pink

CARA2:
1. Tapis beras pulut, campurkan dgn santan, air & garam.
Kukus selama 30 minit.
2. Gaulkan dgn sagu (tak payah sehingga rata) & tekan kan ke dlm tin yg di sapu mentega.

LAPISAN ATAS:
250g Gula
100g Tepung Kastad
400ml Santan Pekat
400ml Air
4 bj Telur
1/2 st Garam
Beberapa titik Esen Vanilla
Pewarna Kuning (HomeKreation: tak perlu sbb tpg kastad dah kuning) 

CARA2:
1. Campurkan kesemua bhn sehingga sebati (ikut turutan di atas).
Masak dgn api kecil sehingga naik wap.
2. Tuangkan ke atas lapisan pulut tadi & kukus selama 30 minit.
3. Biarkan sehingga betul2 sejuk sebelum di potong.

Monday, August 15, 2011

Kuih Limas aka Tepung Pelita

 A Malay traditional kuih which has never been forgotten due to its delightful delicate texture.... well balanced creamy layer and melted sugar syrup at the bottom.....

My Emak used to make this every year during Ramadhan when we were small. I would like to dedicate this entry to my beloved brother Yeop who loves this kuih so much. Many years back, during our family gathering in Taiping, he had about 20 pieces in one go and he never eaten this kuih anymore ever since....LOL.
By: Roz@HomeKreation
Inspired by: CikManggis
Source: Mas@Duniaku
Translated into English by HomeKreation
Makes 16 pieces
BOTTOM LAYER:
2½ cup Thin Coconut Milk
1 tsp Pandan Paste (replaced Pandan Leaves & green coloring in the orig recipe) 
1 cup Plain Flour
2 tbsp Sugar

- Blend until well mixed & strain.

TOP LAYER:
cup Thick Coconut Milk
1 cup Plain Flour
½ tsp Salt (reduced from 1 tsp) 

Blend until well mixed & strain.

METHOD:
1. Prepare banana leaf cups or use small plastic/glass cups.
Refer below for step-by-step to fold banana leaf cups. 
2. Pre-heated steamer.
3. Place 1 tsp sugar in each cup & pour half full of bottom green layer.
Steam 10 minutes above medium fire.
4. Pour top white layer and steam another 10 minutes.
5. Serve warm or chilled.
***********************************
BAHASA MALAYSIA VERSION
Ternampak Tepung Pelita kat rumah kak CikManggis, terus teringat kat Kuih Limas yang Emak Along selalu buat waktu kita orang kecil2 dulu & bersemangat terus nak buat. Along pun search kat Google & baru tahu rupa2 nya Tepung Pelita & Kuih Limas adalah kuih yg sama. Terjumpa lak Kuih Limas kat rumah Mas, terus kita salin untuk buat hari ni. Lepas kerja, masak lauk simple2 jer sambil2 tu sempat lak buat kuih ni. Senang jer, semua nya masuk blender & boleh siap dalam masa yg singkat. Terima-kasih kepada kedua2 CikManggis (beri inspirasi) dan Mas yang sudi kongsi resepi.

Inspired by: CikManggis
Source: Mas@Duniaku
HomeKreation: Di taip semiula utk mudah rujuk
Bilangan: 16 ketul
LAPISAN BAWAH:
2½ cwn Santan Cair
1 st Pandan Paste (resepi asal guna 2 helai Daun Pandan & Pewana Hijau tapi Along mudahkan) 
1 cwn Tepung Gandum
2 sb Gula Pasir

- Kisar kesemua bahan & tapis.

LAPISAN ATAS:
2½ cwn Santan Pekat
1 cwn Tepung Gandum
½ st Garam (resepi asal guna 1 st tapi Along kurangkan) 

- Kisar kesemua bahan & tapis.

CARA2:
1. Siapkan kelongsong daun pisang atau bekas plastik/kaca kecil.
Lihat kat atas cara2 nak melipat kelongsong daun pisang.
2. Panaskan pengukus. 
3. Letakkan 1 st gula pasir dalam bekas daun pisang dan tuang adunan lapisan bawah separuh penuh.
Kukus selama 10 minit dengan api sederhana.
4. Tuangkan adunan atas dan kukus lagi selama 10 minit.
5. Sedap dimakan ketika panas atau sejuk.

 

First time testing my new toy, Trio Steamer which is very convenient because no pre-heat is necessary - the steamer get heated right away the moment it is on. The size is huge and therefore I can steam the whole batch of the kuih in one go.

Sunday, August 14, 2011

Cucur Udang & Fresh Mango Juice

 Hubby requested for Cucur Udang again today (I've made it few times already in this Ramadhan month). My whole family has higher preference for savoury kuih over sweet kuih and don't mind Cucur Udang every day which is the best kuih of all to them....LOL.

Whenever I made Cucur Udang, I will sure remember my big brothers , nephews & nieces. There was one time I made this from 2kg flour and all gone in one blink the moment the Cucur Udang lifted out from the wok. At the end when all done, there were still some people complaint didn't have chance to grab any. It is a sure hit whenever I made this in my or in-law kampung.... something I get remembered for and complimented as well...haha.
Ini versi photographing kelam-kabut, tak sempat nak tunjuk sos....hehe
 My simple Cucur Udang.... no fancy additives to make it soft, just the way I mix it perhaps. My babysitter made it tens of times after she saw me making tens of times but still hers will be tough.... You can try my recipe if you like but use your judgement for success. I've posted a recipe here before but I like the simpler version as below.

By: Roz@HomeKreation 
INGREDIENTS:
500g more/less Flour
300g Shrimps - shelled & chopped coarsely
1-2 tbsp Chilli Paste
3 Shallots - sliced/pounded
1/2 tsp Turmeric powder
Salt
Water sufficiently

METHOD:
1. Mix all ingredients with water until you achieve the consistency required.

2. Heat up a lot of oil in a wok.
Drop a tbsp of the mixture at a time & fry until cooked.
Make sure you flip the dumplings to ensure evenly cooked.
Once cooked, lift the dumplings into a bowl lined with kitchen paper.

3. Serve with chilli or peanut sauce.
**************************************

BAHASA MALAYSIA VERSION
Cucur Udang simple versi Along tak letak macam2, lagi simple lagi sedap & tak jemu makan. My family boleh habis semangkuk besar sekali makan jer. Cucur tetap lembut walau pun dah sejuk tapi warning ya, memang susah nak jadi lembut sebab Along tak letak apa2 bahan pelembut tapi tangan ni dah biasa buat cucur ni dari Along kecil (sekolah rendah) so memang automatik jer... Patma kat rumah ni dah 10x buat pun tak mau jadi lembut walaupun dah 10x tunjuk.... Bancuhan kena cair sedikit baru cucur jadi lembut, malas lak nak sukat2 sebab kalau buat memang selalu main tuang jer air tu sambil di kacau2, so kalau sesiapa nak cuba pandai2 sendiri lah dulu ya...hehe.

BAHAN2:
+/-500g Tepung Gandum
300g Udang - buang kulit & cincang
1-2 sb Cili Mesin
3 bj Bwg Merah - hiris/tumbuk
1/2 st Serbuk Kunyit
Garam
Air secukupnya

CARA2:
1. Campurkan kesemua bahan dgn air secukup nya - agak2 supaya tidak terlalu pekat/cair.

2. Panaskan minyak yg banyak & sudukan adunan kedlm minyak.
Goreng & balik2kan selalu sehingga masak.
Angkat & toskan di atas kertas tisu, di dalam mangkuk.

3. Hidangkan dgn sos cili atau kuah kacang.

My mango trees are fruiting again and also received a bag of mangoes from kampung. We had mango juice for Iftar every other day and still have abundance of mangoes in the fridge and on trees. The above Mango Juice was very thick as I blend the pulps with ice cubes and not much water added... such a refreshing thirst quenchers and healthy too without preservative or coloring....!!

Saturday, August 13, 2011

Bubur Kacang dgn Sagu & Keledek (Mung Beans Dessert)

Cik Ja, can you recognise the Delf Blue....hehe, love it so much!
 Surprising my hubby with his favourite dessert for today's Iftar but this time added sago & sweet potato since I have them available. Published this dessert several times already earlier but showing it again here since I made a slight variation this time.
By: Roz@HomeKreation
INGREDIENTS:
1 cup Mung Beans 
1/4 cup Sago - soaked 
1 small Sweet Potato - cubed & boiled 
1 bowl Coconut Milk
Sugar & Palm Sugar - to taste 
½ tsp Salt
1 Pandan Leaf

METHOD:
1. Wash & boil mung beans until soften.
2. Add in coconut milk, sago, sweet potato, sugar, salt & pandan leaf.
Cook until boil.
Ready to be served.....!
********************************
*
BAHASA MALAYSIA VERSION
Buat bubur kacang yang memang kesukaan hubby tapi kali ni Along leak keledek & sagu. Walau pun dah di siarkan sebelum ni, saja nak tunjuk lagi sebab ada kelainan sedikit dari yg sebelum nya.

BAHAN2:
1 cwn Kacang Hijau
1/4 cwn Sagu - rendam 
1 biji Keledek - potong kecil & rebus 
1 mangkuk Santan Pekat
Gula Pasir & Gula Merah secukup rasa
½ st Garam
1 helai Daun Pandan

CARA-CARA:
1. Basuh & rebus kacang hijau sehingga betul2 kembang & lembut.
2. Masukkan santan, sagu, keledek, gula, garam & daun pandan yg di simpul.
Masak sehingga mendidih.
Siap....!

Friday, August 12, 2011

Fish in HoiSin & Fermented Beans Sauce (Ikan Masak Taucu Hoisin)

Delicious sweet & sour dish, suitable to increase appetite in the fasting month. Since beginning of Ramadhan I've been cooking more chicken & beef as preferred by everyone, so today I tried to create fish dish that can be appetising. The well balance of sweet & sour taste is quite an appetising....
Original by: Roz@HomeKreation
INGREDIENTS:
2 pieces Sliced Fish
1 tsp Turmeric Powder
2" Ginger*
3  Garlic* (*pounded) 
2 tbsp Fermented Spicy Soy Beans
1/2 tbs HoiSin Sauce
2 tbs Thai Chilli Sauce
1 bowl Tamarind Juice
2 Green Chillies**
1 Big Onion** (** Sliced)
Salt & Sugar

METHOD:
1. Rub fish with salt & turmeric powder & deep fry until cooked.
Dish out & keep aside.

2. Heat up 3 tbsp oil & stir-fry pounded ingredients until fragrant.
Add in so beans, Hoi Sin sauce, chilli sauce & stir for short while.
Add in tamarind juice, salt & sugar to balance the sweet & sour taste.
Once boiled, add in fish, onion & green chili.
Cook fo a while longer until flavour well absorbed by fish.

3. Serve with white rice.
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BAHASA MALAYSIA VERSION
Bulan2 pose ni, kurang selera nak makan lauk ikan, tatau kenapa. Tapi tiap2 hari makan lauk ayam & daging pun jemu juga kan. Jadi harini Along masak lauk ikan yg ada rasa masam2 manis sikit, baru lah laku sikit. Meh tengok resipi nya.

BAHAN2:
2 ketul Ikan Isi
1 st Serbuk Kunyit
2" Halia*
3 ulas Bwg Putih* (*tumbuk) 
2 sb Taucu Pedas
1/2 sb Sos HoiSin
2 sb Sos Cili Thai
1 mangkuk Air Asam Jawa
2 biji Cili Hijau**
1 biji Bwg Besar** (** Hiris)
Garam & Gula

CARA2:
1. Lumurkan ikan dgn garam & serbuk kunyit.
Goreng dgn minyak dalam sehingga masak.
Angkat & ketepikan.

2. Panaskan 3 sb minyak & tumis bahan tumbuk sehingga wangi.
Masukkan taucu, sos HoiSin, sos cili & kacau sebentar.
Masukkan air asam, garam & gula secukup rasa, biarkan mendidih sebentar.
Masukkan ikan goreng, bwg besar & cili hijau.
Masak lagi sehingga rasa sebati.

3. Hidangkan dgn nasi putih.

Wednesday, August 10, 2011

Malay Banana Pancake with Brown Coconut Filling (Lempeng Pisang Inti Kelapa Gula Merah)

 This is yesterday's Iftar menu, something quick but delicious and healthy..... The banana leaf aroma being grilled was very tantalising when you are fasting....hehe. My pancake was very nice yellow in colour because I used overripe Horn Banana which was bright colour, hence no coloring added.
 No real recipe is actually needed as that is the way it is being prepared in old days by my Emak --> simply add the ingredients to the gut feel but guarantee no failure. Below was just a rough guide how I made mine. You can also refer to another version which I shared earlier in here.

By: Roz@HomeKreation
INGREDIENTS:
1 Overripe Horn Banana - mashed 
1 scoop Flour
2 tbsp Condensed Milk
2 tbsp Sugar (can skip if using sweeter bananas) 
1/2 tsp Salt
Brown Coconut Filling (Grated Coconut + Palm Sugar)
Banana Leaf

METHOD:
Mix all well.
Spread thinly on a piece of banana leaf.
Spread coconut filling on top of banana mixture.
Fold in the middle & place on a griddle.
Flip & cook on the other side once it get browned.
Slice into smaller pieces when served.
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BAHASA MALAYSIA VERSION
Ini menu berbuka puasa kelmarin. Along sempat juga buat Mee Jawa (tengok mangkuk kat belakang dlm gambar kat bawah) tapi tak sempat nak snap gambo Mee Jawa sbb org kat rumah ni dah tak bleh nak tunggu, so bayang2kan lah sendiri ya...hehehe tapi semua menu kelmarin sedap2 banget (sedap sbb lapo kot...). Resipi ni agak2 sahaja untuk panduan anda semua tetapi jgn risau sbb resipi ni gerenti menjadi walaupun resepi hanya agak2 & tidak perlu sukatan tepat. Dulu Along ada tunjuk Lempeng Pisang tapi ada kelainan sedikit dari yg ini, boleh rjuk kat sini.

BAHAN2:
1 biji Pisang Tanduk masak ranum - lecek
1 senduk Tepung
2 sb Susu Pekat
2 sb Gula (boleh kurang jika guna pisang yg lebih manis) 
1/2 st Garam
Inti Kelapa Parut + Gula Merah
Daun Pisang

CARA2:
Campurkan bahan2 sehingga sebati.
Ratakan ke atas sekeping daun pisang & ratakan inti kelapa di atas nya.
Lipat dua & bakara atas kuali leper.
Balikkan apabila telah masak di bahagian sebelah nya.
Masak sehingga perang & garing di luar.
Potong kecil sewaktu menghidang.


Lemongrass & Cajun Roast Chicken (Ayam Panggang Serai & Cajun)

 Hi.... I'm back after two days away in KL. This is the dish we had three days ago before I left for KL but only managed to update it today. Today's Iftar menu was Curry Mee, Belanak & Brinjal Curry, Fried Chicken, Sambal Quinin and Banana Malay Pancake. Didn't manage to snap photo of them (except Banana Malay Pancake) because priority in Ramadhan is to serve the hungry family members first.
I saw this dish it at Nor@SecubitGaram and it gave me an idea for the following's day menu. Thanks so much Nor cayang.

By: Roz@HomeKreation
Source: Nor@SecubitGaram
Original source: HanaMemories
Translated into English by HomeKreation
INGREDIENTS:
(RECIPE UPDATE IN ENGLISH IS WORK IN PROGRESS, WILL UPDATE LATER DUE TO LATE HOUR RIGHT NOW & IF ANY REQUEST)
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BAHASA MALAYSIA VERSION
Buat dah beberapa hari sudah tapi tak sempat nak update sbb travel gi KL & baru jer balik ni. Maceh kekawan yg tinggal mesej sewaktu ketiadaan tuan rumah ya. Terpanggil nak mencuba resepi yg mudah ni apabila ternampak kat rumah Nor@SecubitGaram. Maceh Nor sebab tolong promote lauk yg mudah tapi tersangat sedap ni. Tak pernah rasa Cajun lagi, so hubby tolong gi kedai lepas balik kerja, nasib sempat nak buat ni walaupun pulang lewat dari opis.

Original source: HanaMemories
Resepi di ubah suai sedikit & di taip semula untuk mudah rujuk. Kalau nak resepi asal atau Nor punya cara, sila tekan link di atas.
BAHAN2:
½ ekor Ayam - potong2 (Along ikut Nor guna ketulan kecil)
½ labu Bwg Putih*
2" Halia*
2 btg
Serai* (* blend dgn sedikit air)
1 sudu mkn Lada Hitam
- tumbuk kasar (Along cuma letak 1 st)
2 sb Kicap Masin
(resepi asal guna kicap manis)
1 st Madu
(di kurangkan dari resepi asal) 
Garam
Butter & Olive Oil (Along letak dua2)
Kentang, Carrot, Bwg Besar
- potong empat (Along cuma letak kentang)
1 sb Sos Tiram
2 sb Sos Cili
2 SB Cili Mesin (Along tambah sendiri)
Cajun

CARA2:
1. Campurkan kesemua bahan2 kecuali butter & cajun
Perap 2-3jam atau pun semalaman dlm peti sejuk.
2. Letakkan ayam dlm bekas kaserol thn panas & taburkan potongan butter & olive oil.
Taburkan cajun.
3. Bakar suhu 230C selama 1 jam atau sehingga ayam masak.
Setiap 15-20min siramkan jus ayam ke atas ayam supaya permukaan atas tidak terlalu kering.