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Friday, September 30, 2011

Bingka Tapai Ubikayu (Baked Fermented Tapioca)

 I imagined a very rich and creamy bingka made of fermented tapioca that I made yesterday..... so that is how I came up with this recipe. No sugar added but sweetened with condensed milk only and not much flour added, producing very creamy bingka resembles the taste of pumpkin cheesecake.... emmmm... I love every bite of it...! My hubby and the two boys like it a lot although they don't fancy the plain fermented tapioca. The ones chilled taste much better (unlike other types of bingka which tend to get harden when chilled).
While having in mind the texture I was looking for, I added slowly to reach the batter consistency. Luckily I measured the ingredients while adding them up slowly, so here is an accurate recipe.

Recipe created by: Roz@HomeKreation
Makes 9" round or 8" square
INGREDIENTS:
500g Mashed Fermented Tapioca (see here) 
1 cup Sweetened Creamer / Condensed Milk
1 packet (200ml) Coconut Milk
2 Eggs
1/2 cup Flour
1/2 tsp Salt
Orange Coloring

METHOD:
1. Mix all ingredients until well mixed.
2. Pour into well greased tin.
3. Bake 180C for 1 hour and top is brown.
********************************************

BAHASA MALAYSIA VERSION
Satu lagi resipi rekaan HomeKreation berpandukan bayangan selera dan rasa yg di impikan... nasib menjadi seperti yg di idamkan....hehe. Rasa sangat mirip seperti cheesecake labu, jadi sebab tu lah Along warnakan nya oren. Nak lagi sedap, sejukkan dlm petisejuk sebelum di nikmati. Untuk rasa yg lemak berkrim, Along cuma gunakan susu pekat tanpa memasukkan gula walau sedikit pun. Lagi pun rasa lemak susu pekat tu dapat imbangkan rasa masam manis tapai ubikayu. Resipi kat bawah ni Along dah sukatkan untuk anda walaupun pada mula nya Along tambah sedikit2 untuk mendapatkan kepekatan adunan yg di kehendakki.

Resipi di hasilkan oleh: AlongRoz@HomeKreation
Saiz: 9" bulat / 8" persegi
BAHAN2:
500g Tapai Ubikayu yg di lecek halus (tengok sini) 
1 cwn Susu Pekat
1 bungkus (200ml) Santan
2 bj Telur
1/2 cwn Tepung Gdm
1/2 st Garam
Pewarna Oren

CARA2:
1. Campurkan kesemua bahan sehingga sebati.
2. Tuangkan ke dlm tin yg di miyakkan.
3. Bakar 180C selama 1 jam dan atas nya garing.

Thursday, September 29, 2011

Tapai Ubikayu (Fermented Tapioca)


 I have been successful in making Fermented Glutinous Rice (Tapai Pulut), which I have made countless number of times, but have not tried it with tapioca.  I have not eaten Fermented Tapioca for few decades that I cannot even recall how it tastes like.... I told my hubby's relative about it and he quickly sent me a gunny of fresh tapioca hoping he could also try it out (he never heard about Tapai Ubikayu because it is not common in Sarawak).
 After two days of fermentation, I tested the Tapai and it wasn't as sweet as expected. I put it back to the hidden corner in the store room and tested it out again on 3rd day.... it tasted even worse than the 2nd day with sourish sensation. I felt so frustrated and placed the whole container in a fridge hoping to turn it out into something when I have time later. Quickly I called my sifu (my Emak lah of course) to describe it to her the outcome & she confirmed that I failed.... Today is 4th day and planning to make kuih out of it.... I tasted a piece and to my surprise it turned out sweet...! I was so happy that at last I could enjoy something that I've been craving for long time! The tapioca that I used was a bit matured with lots of fibres otherwise my tapai will taste a lot more better. I will send half of the container back to my hubby's relative this weekend and hope that nothing will change by then.
The recipe I used is quite similar to my Fermented Glutinous Rice. I made it with 4kg tapioca which is 4 times of below recipe.

By: Roz@HomeKreation
INGREDIENTS:
1 kg Fresh Tapioca
1 pc (+/- 15g per piece) Tapai Yeast - ground
2 tbs Sugar

METHOD:
1. Peel & wash tapioca and ensure it is really clean.
Cut into preferred size.
Boil until 3/4 cooked.
Cool completely.

2. Mix sugar & yeast.
Sprinkle into the base of a container.
Arrange tapoca in the container & sprinkle yeast mixture.
Repeat layering tapioca & yeast.

3. Wrap & keep in a dark place for 36 hours.
The tapioca should be soften by then.


Bouquet of flowers that have dried out but still look lovely (gift from a friend recently)

BAHASA MALAYSIA VERSION
Dah lama sangat teringin nak makan tapai ubi... semenjak meninggalkan bangku sekolah dan kampung halaman sampai sekarang tak pernah terjumpa Tapai Ubikayu... (kesian kan...!). Bila sedara hubby makan Tapai Pulut Along yg sangat manis baru2 ni, Along pun cerita lah pasal keenakan Tapai Ubikayu. Terus jer dia hantor seguni ubikayu.
Tak pernah lagi buat Tapai Ubikayu, ini cuba2 nasib jer... boleh baca (siapa yg paham lah) pengalaman menapai ubi yg dlm BI kat atas... tak larat nak ulang cerita dlm BM. Along buat guna resipi yg sama macam buat Tapai Pulut kat sini tapi kurangkan gula. Meh nengok resipi nya:

BAHAN2:
1 kg Ubikayu
1 biji (+/- 15g sebiji) Yis Tapai - hancurkan
2 sb Gula

CARA2:
1. Kopek ubikayu & bersihkan sehingga betul2 bersih.
Potong mengikut saiz yg anda suka.
Rebus sehingga 3/4 masak.
Sejukkan sepenuh nya.

2. Campurkan yis & gula.
Taburkan ke atas dasar bekas plastik.
Aturkan ubikayu ke atasnya & ulangi taburan yis & susunan ubikayu sehingga habis.

3. Bungkus bekas plastik dgn kain tebal & simpan di tempat gelap selama 36 jam.
Ubikayu akan jadi lembut bila tapai sudah 'masak'.

Wednesday, September 28, 2011

Steamed Yogurt Cupcakes (Apam Yogurt)

 I still have some leftover yogurt after making the Chocolate Yoghurt Cake the other day. While thinking what to do with it, I saw KakPaty making this blossom Apam Yogurt. I search for the original owner and then found out that there are so many blogger friends who have tried it successfully and original recipe was from Rima (many thanks to Rima for the marvelous recipe, KakPaty and all who shared their beautiful photos).

For info, I was so lazy to take out my steamer pot & simply used a wok to steam the cupcakes.... The water was shallow and hence dried out after each batch - I had to heat up the water for every batch and furthermore I could only steam a small number each time.... fiushhh! The lesson is next time I better use the normal steamer pot.....
By: Roz@HomeKreation
Source: KakPaty
Original recipe by: Rima
Makes 28 pieces
INGREDIENTS:
1 1/3 cup Castor Sugar (HomeKreation: reduced i/o 2 cups) 
1 tsp Ovallete
2 cup Flour
1 cup Fresh Thick Yoghurt
2 Eggs
1/2 tsp Double Action Baking Powder
1 tsp Cocoa Powder
(HomeKreation: I skipped)
1 tsp Chocolate/Pandan Paste 

METHOD:
1. Beat all of them together until the batter becomes pale, thick, and the whisk leaves a vivid trail when stirring through the batter.
2. Spare some batter for the chocolate topping (about 5 tbsp), mix it with cocoa powder and chocolate paste.
3. Drop the white batter into cups, then drop a teaspoon of chocolate batter on top of every cup.
4. Steam for 15 mins.

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

BAHASA MALAYSIA VERSION
Ramai yg dah cuba buat apam ni tapi Along baru terhegeh-hegeh mencuba. Nasib baik gak dapat peluang mencuba sebab sedap banget kuih ni... takda masalah untuk mekar, semua nya tersenyum lebar. Puas hati betul buat ni & anak2 pun cakap sedap.

Source: KakPaty
Original recipe by: Rima
Alih bahasa by HomeKreation
Bilangan 28 ketul
BAHAN2:
1 1/3 cwn Gula Kastor
(AlongRoz: dah kurangkan drpd 2 cwn sukatan asal)
1 st Ovalet
2 cwn Tepung Gdm
1 cwn Yogurt
2 bj Telur
1/2 st Double Action Baking Powder
1 st Pes Coklat/Pandan


CARA2:
1. Masukkan kesemua bhn ke dlm mangkuk & pukul dgn kuasa tinggi sehingga kembang & pekat.
2. Ambil +/- 5 sb & campurkan dgn pes coklat/pandan.
3. Sudukan adunan kedlm cwn kertas & letakkan sedikit adunan coklat/pandan di tengah nya.
4. Kukus 15 min.


Tuesday, September 27, 2011

Sambal Jering II

 Saw some fresh Jering in the veg market sold for RM2/plate and grabbed one. It has been such a long time since the last consumption....
Makan dgn ikan goreng, tak payah lauk lain....
The previous version was posted here and this time I made it slightly different.

By: Roz@HomeKreation
INGREDIENTS:
1 small plate of Jering
3 Shallots*
1 cm Belachan* (* pounded) 
4 tbsp Chilli Paste
1 tsp Tamarind Juice
1 handful Ikan Bilis
1 Big Onion - sliced into thick rings 
Salt & Sugar

METHOD:
1. Peel Jering from the outer hard skin as well as the soft inner skin.
Boil until soften, changing the water few times until clear so that it does not stink.
Drain the Jering & slice.

2. Heat up 1 small scoop of oil  stir-fry the pounded ingredients & chilli paste until fragrant.
Add in tamarind juice, ikan bilis, salt & sugar.
Cook until almost dried up.

3. Serve with white rice & deep-fried fish.
****************************************


BAHASA MALAYSIA VERSION
Dah lama tak masak & makan Jering. Dulu ada tunjuk resipi ni kat sini tapi kali ni Along masak lain sedikit.

BAHAN2:
1 piring kecil Jering
3 ulas Bwg Merah*
1 cm Belacan* (* tumbuk) 
4 sb Cili Mesin
1 st Air Asam Jawa
1 genggam Ikan Bilis
1 bj Bwg Besar - hiris bulat
Garam & Gula

CARA2:
1. Kopek Jering & buang kulit nipis.
Rebus sehingga empuk, salin air beberapa kali supaya hilang bau busuk.
Tapis & hiris2.

2. Panaskan 1 senduk kecil minyak & tumis bhn tumbuk & cili mesin.
Masukkan air asam jawa, ikan bilis, garam & gula.
Masak sehingga hampir kering.

3. Hidangkan dengan nasi putih & ikan goreng.

Pandan Kelupis

 I had Kelupis Pandan, for the first time, during a friend's Hari Raya open house. I was amazed when Liana showed her thumb up after her first bite which she never did for any other food (fussy eater). I also enjoyed it although Liana & I shared a piece (I was too full to eat more because that was the second open house on the day).
 I kept thinking about it when I got home.... I had loads of Pandan leaves from my backyard and so happened some readily available glutinous rice.... so my project started in the recent weekend by trial and error! After some practices, I managed to wrap the glutinous rice in similar shoe shape... wah, so impressed with myself because it is not easy..... LOL. I don't know how to describe the wrapping method in here because I didn't take any picture of it, may be next time....

I was so happy that I made this because my whole family could also enjoyed it. The whole batch was gone just in one breakfast serving! The whole house was fragrant with Pandan during the steaming process.... enough to make everyone hungry!

By: Roz@HomeKreation
Makes 24 pieces
INGREDIENTS:
500g Glutinous Rice - washed & soaked 2-4 hours 
Thick Coconut Milk
Salt
Pandan Leaves - for wrapping 

METHOD:
click to enlarge
1. Place glutinous rice in a wok and pour in coconut milk.
The amount of coconut milk is just enough to cover the glutinous rice as shown in the picture (no accurate measurement is necessary - sorry I forgot to measure, may be next time). 



click to enlarge
2. Cook the glutinous rice until all the coconut milk is absorbed (see picture).
Note the rice is still uncooked at this stage.




click to enlarge


3. Wrap the glutinous rice in Pandan leaves & tie with nylon string to secure.

4. Steam for 30 minutes until cooked.





 

5. Serve with Rendang or your favourite dish (e.g. Serunding, curry, etc).









BAHASA MALAYSIA VERSION
Along makan pertama kali waktu rumah terbuka kat rumah kakak angkat tapi sebab terlalu kenyang waktu tu Along makan cuma seketul kongsi dengan Liana. Bila balik rumah teringat2 pulak, jadi cuba2lah buat sendiri.... tak sangka jadi pulak... hubby & anak2 makan sampai tak cukup2... kena buat lagi lah Raya Haji nanti. Best lah buat ni, satu rumah bau harum Pandan.

Pssssst..... Perasan tak Along update ni pukul 2 pagi ..... Dah dua malam Liana meragam malam sebab Abah dia takda, jadi tak dapat nak update blog. Tetiba terbangun lak 2 pagi ni....

Jumlah: 24 ketul
BAHAN2:
500g Beras Pulut - basuh & rendam 2-4 jam
Santan Pekat
Garam
Daun Pandan - utk membalut 

CARA2:
1. Letak beras pulut ke dlm kuali & tuangkan santan sehingga menutupi.
Along tak sukat pun santan tu, agak2 beras tenggelam macam kat gambar di atas.
2. Masak sehingga kering seperti dalam gambar di atas. 
Nota: beras pulut ni masih mentah.
3. Bungkus dengan daun pandan & ikat dgn tali rafia.
4. Kukus 30 min sehingga masak.
5. Hidangkan Pulut Kelupis dgn Rendang atau lauk kegemaran anda (contoh: Serunding, kari, dll).

Saturday, September 24, 2011

Chocolate Yoghurt Cake with Sour Frosting

 I had a box of milk chocolate which is melted and no one interested in it anymore. On the other hand I had a big tub of yoghurt almost expiring. I thought the best way to clear them will be yoghurt chocolate cake! I couldn't find such recipe online and at the end decided just to modify the standard chocolate cake from a book of mine. I've also created sour frosting using yoghurt although I have not heard or tried it before. The outcome was very surprisingly  delicious crumbly & moist cake and the sour frosting is also complimenting it well although my third son said just "ok" because he did not like yoghurt.
By: Roz@HomeKreation
Makes 9" round
Full cream yoghurt
INGREDIENTS:
160g Milk Chocolate - melted
½ cup Hot Water
3 tbs Cocoa Powder
185g Butter
1 tsp Vanilla Essence
1½ cup Brown Sugar
3 Eggs
½ cup Yoghurt
2 cup Self-Raising Flour

METHOD:
1. Mix well melted chocolate, hot water & cocoa powder.
Keep aside until cool.

2. Cream butter, VE & brown sugar until fluffy.
Add in egg one by one while beating until combined.
Add in chocolate mixture & yoghurt until combined.
Add in flour in two batches until combined.

3. Pour mixture into lined & greased tin & bake at 180C for 45 minutes.
Invert & cool cake on wire rack.
Slice cake into two layers.
Sandwich and cover top & side with frosting.


SOUR FROSTING:
300g Cooking Chocolate
150g Yoghurt
- Melt chocolate using double-boil method.
- Mix in yoghurt & stir until smooth.
- Let is slightly cool for 1-2 min before using.
************************************


BAHASA MALAYSIA VERSION
Kek rekaan Along sendiri untuk habiskan coklat dan yogurt. Sedaplah, Along tak henti ulang2 makan sebab sungguh mengasyikkan dengan tekstur yg agak lembab dan 'crumbly'. Frosting nya memang Along sengaja buat rasa masam sedikit , kalau nak boleh tambah gula aising tapi sedang elok untuk selera Along. Kalau bebudak mesti nak manis2 kan jadi boleh lah tambahkan gula.....

Malam ni rasa tak larat nak ngadap pc lama2.... kalau siapa2 nak terjemahan BM, tolong khaborkan ya.....

UPDATE@27Sep11:

Kek Yogurt Coklat dgn Frosting Masam
Saiz 9" bulat
BAHAN2:
160g Coklat Susu - cairkan
½ cwn Air Panas
3 sb Serbuk Koko
185g Butter
1 st Vanilla Essence
1½ cwn Gula Perang
3 bj Telur
½ cwn Yogurt
2 cwn Tepung Naik Sendiri

CARA2:
1. Campurkan coklat cair, air panas & koko sehingga sebati.
Ketepikan sehingga sejuk.

2. Pukul butter, VE & gula perang sehingga gebu.
Masukkan telur satu-persatu sehingga sebati.
Masukkan bancuhan coklat & yogurt sehingga sebati.
Masukkan tepung separuh2 sehingga sebati.

3. Tuang adunan ke dlm tin yg dilapik kertas & di gris.
Bakar 180C selama 45 min.
Sejukkan kek di atas jaring besi.
Potong kek kpd dua lapisan.
Lapiskan dgn frosting & sapu keliling.

SOUR FROSTING:
300g Coklat Masakan
150g Yogurt
- Cairkan coklat dgn kaedah double-boil.
- Campurkan yogurt & kacau sehingga sebati.
- Sejukkan 1-2 minit sebelum di gunakan.

 Along sapu frosting cincai2 jer sbb nak makan sendiri, takda acara spesel pun, so kira nak cepat ngap lah ni.... Buat kek malam, sapu frosting pagi tadi, sempat ler jamu sebagai dessert lepas sarapan pagi tadi....hehe.
!
!
!

Friday, September 23, 2011

Kampung Sweet Sour Beef w Pineapple (Asam Pedas Daging Tetel & Nenas)

 This popular Malay kampung dish uses beef with high proportion of fat to lean... forget about diet, this is so irresistible...! Occasional consumption not going to kill you... hehe.
Kampung Sweet Sour Beef w Pineapple

By: Roz@HomeKreation
INGREDIENTS:
+/- 500g Fat Beef - sliced 
6 Shallots*
3 cloves Garlic*
1" Ginger*
1 cm Belachan*
1 tsp Coriander Seeds*
1/2 tsp Fennel Seeds*
1/2 tsp Cumin Seeds* (* blend) 
1 Ginger Bud - cut 4 
2 Lemongrass - bruised 
10 tbsp Chili Paste
A bunch Polygonum
1 bowl Tamarind Juice
1/4-1/2 Pineapple - sliced (blanche if pineapple is sour) 
Salt & Sugar

METHOD:
1. Heat up 1/2 cup of oil & stir fry bruised lemongrass & chili paste until fragrant.
Add in blended ingredients* & stir fry until fragrant.
Add in some water, beef, ginger bud, polygonum, salt & sugar.
Cook until beef is tender (about 30 minutes or more).
Add in tamarind juice & pineapple slices.
Cook until pineapple is soft.
Adjust the taste of sour, salt & sugar.

2. Serve with white rice along other side dishes like omelet, cucumber & fried salted fish.
*********************************************

BAHASA MALAYSIA VERSION
Asam Pedas Daging Tetel & Nenas
Daging Tetel ni memang fevret Along, tak kira lah masak apa pun (tak heran lah pasal diet, kira tekak dulu...hehe). Tapi hari ni teringin nak makan Daging Tetel Masak Asam Pedas. Ada pula nenas besar kasi dik sedara ari tu, Along masukkan jer... wow, sedap rupa nya campur nenas dlm lauk ni.

BAHAN2:
+/- 500g Daging Tetel - hiris2
6 ulas Bwg Merah*
ulas Bwg Putih*
1" Halia*
1 cm Belacan*
1 st Biji Ketumbar*
1/2 st Jintan Manis*
1/2 st Jintan Putih* (* blend) 
1 btg Bunga Kantan - potong 4 
2 btg Serai - ketuk
10 sb Cili Mesin
1 ikat Daun Kesum
1 mangkuk Air Asam Jawa
1/4-1/2 bj Nenas -hiris (celur kejap kl masam) 
Garam & Gula

CARA2:
1. Panaskan 1/2 cwn minyak & tumis serai & cili sehingga wangi.
Masukkan bhn blend* & kacau sehingga wangi.
Masukkan sedikit air, daging, bunga kantan, daun kesum, garam & gula.
Masak sehingga daging empuk (+/- 30min)
Masukkan air asam jawa & nenas.
Masak sehingga nenas lembut & rasa sebati masam, manis & masin secukup nya.

 2. Hidangkan dgn nasi putih dgn lauk sampingan lain spt telur dadar, timun, ikan masin, dll.

Wednesday, September 21, 2011

Crispy Deep-Fried Banana Flowers (Jantung Pisang Goreng Rangup)

 I had a huge banana flower yesterday and therefore stir-fried half of it and deep-fry the other half herewith. I saw it in internet, particularly popular in Indonesia to deep fry like this and was curious to try. I am very surprise with the result that it tastes like banana chips except that it is lighter and as light as papers. Try it to believe it.
By: Roz@HomeKreation
INGREDIENTS:
1 Banana Flowers
1 tsp Turmeric Powder
Salt

METHOD:
1. Peel the banana flower to throw away the hard & unedible part.
Slice it & rub with salt & turmeric powder.
2. Deep fry with a lot of oil until crispy like chips.
Serve as side dish with rice.
************************

BAHASA MALAYSIA VERSION
Pernah tak makan jantung pisang yg di goreng rangup? Rupa2 nya amat popular di Indonesia & Along pun cubalah & sungguh sedap - rangup & ringan macam keropok!

By: AlongRoz@HomeKreation 
BAHAN2:
1 bj Jantung Pisang
1 st Serbuk Kunyit
Garam

CARA2:
1. Kopek jantung pisang sehingga bahagian yg lembut sahaja.
Potong2 & gaul dgn serbuk kunyit & garam.
2. Goreng dgn mu=inyak yg dalam sehingga rangup seperti kerepek.
Hidangkan dgn nasi sebagai lauk sampingan.

Tuesday, September 20, 2011

Stir-Fried Banana Heart (Sayur Tumis Jantung Pisang)

I had a huge banana heart from a relative (Azzahari) and decided to try out something different this time. I was very tired after returning from office so cooked something very quick with it.

By: Roz@HomeKreation
INGREDIENTS:
1 Banana Flower - sliced 
2 Red Chillies*
5 Shallots*
3 cloves Garlic* (* pounded) 
1 tsp Belachan Granules
1/2 Ikan Bilis Cube
1 tbsp Oyster Sauce
Salt

METHOD:
1. Rub sliced banana flower with salt & rinse.
2. Heat up few tbsp oil & stir-fried pounded ingredients until fragrant.
Add in belacan, ikan bilis cube & salt.
Add in oyster sauce, some water & banana flower & stir-fry until soften.
3. Dish out & serve with rice.
********************************


BAHASA MALAYSIA VERSION
Cara mudah & cepat untuk nak masak jantung pisang....
BAHAN2:
1 biji Jantung Pisang - hiris2
2 biji Cili Merah*
5 bj Bwg Merah*
3 bj Bwg Putih* (* tumbuk) 
1 st Serbuk Belacan
1/2 Ikan Bilis Kiub
1 sb Sos Tiram
Garam

CARA2:
1. Ramas jantung pisang dgn garam & bilas.
2. Panaskan sedikit minyak & tumis bhn tumbuk sehingga wangi.
Masukkan belacan, ikan bilis kiub & garam.
Masukkan sos tiram, sedikit air, & jantung pisang, kacau sehingga lembut.
3. Hidangkan dgn nasi.

Monday, September 19, 2011

Lychee Jelly II (Agar-Agar Laici II)

 Hello everyone.... It has been many days since the last update.... I've been very busy preparing for our open house, entertaining guests as well as visiting others too.... Hari Raya in Miri is still up & run until end of Syawal (another one fun week to go) and hence very little time to rest and what more blogging.

By the way, sharing herewith the dessert that I made recently for the open house....
 This is a big portion and therefore you can reduce the recipe to half portion for smaller scale.

By: Roz@HomeKreation
The bottom layer is adapted from earlier recipe from here but used my own measurements
Idea for lychee flowers is from here
Size: 10" square
INGREDIENTS:
TOP LAYER:
1 packet (13g) Jelly Powder
1.5 liter Water (include lychee syrup) 
200g Sugar
1 can Lychee - cut around each lychee to form flower shape 
Red Color
BOTTOM LAYER:
1 packet (13g) Jelly Powder
1.3 liter Water
240g Sugar
1 can (400g) Evaporated Milk
1 can Lychee - blend lychee & syrup coarsely 

METHOD:
1. Prepare top layer first.
Arrange lychee on base of tin.

2. Boil jelly powder & water until dissolved.
Add in sugar & stir until dissolved.
Add red color & pour into the tin arranged with lychees.

3. Prepare bottom layer.
Boil jelly powder & water until dissolved.
Add in sugar & stir until dissolved.
Add in milk & blended lychee & let it boil.
Pour onto the first layer which has been slightly set.

4. Let is set at room temperature & chill.
Unmould & serve with the red layer on top.
*********************************************

BAHASA MALAYSIA VERSION
Agar-Agar Laici
Buat untuk jamu kawan2 pada rumah terbuka Hari Raya.... Kalau nak buat untuk keluarga kecil, boleh separuhkan sukatan di bawah.

Lapisan bawah tu Along guna idea drpd sini tapi Along ikut sukatan sendiri.
Lapisan atas tu buat bunga2 idea dari sini
Saiz: 10" square
BAHAN2:
LAPISAN ATAS:
1 bungkus (13g) Serbuk Agar-Agar
1.5 liter Air (termasuk air sirap laici) 
200g Gula
1 tin Laici - hiris buah laici membentuk bunga
Pewarna Merah
LAPISAN BAWAH:
1 bungkus (13g) Serbuk Agar-Agar
1.3 liter Air
240g Gula
1 tin (400g) Susu Ideal
1 tin Laici - blend kasar laici & sirap

CARA2:
1. Sediakan lapisan atas dahulu.
Susun buah laici dalam acuan tin.

2. Masak serbuk agar2 dgn air sehingga larut.
Masukkan gula & kacau sehingga larut.
Masukkan pewarna merah & tuangkan ke atas buah laici tadi.

3. Sediakan lapisan bawah.
Masak serbuk agar2 dgn air sehingga larut.
Masukkan gula & kacau sehingga larut.

Masukkan susu & laici blend, kacau sehingga mendidih.
Tuangkan keatas lapisan pertama tadi yg sudah mengeras sedikit.

4.Biarkan agar2 keras di suhu bilik & sejukkan.
Hidangkan dgn lapisan merah di sebelah atas.

Thursday, September 15, 2011

Sarawak Peppermint Layered Cake (Kek Lapis Peppermint)

 Another cake baked recently to prepare for my coming open Hari Raya house... I'm still extremely busy right now, fighting with time at home and at works.... my mind is really loaded with things to do.... so not much blogging but herewith sharing some photos to enjoy it with all of you for now.

Will update more and recipes when I can find time.... taaaa... miss a lot of you & hope will be able to blogwalk soon!

UPDATE:
Here is the recipe for everyone.... enjoy this lovely minty cake. This recipe is using only egg whites.

Recipe by: Roz@HomeKreation
Size: 8" square
INGREDIENTS:
500g Butter
5 tbsp Ideal Milk
1 tbsp Ovalette
200g Hongkong Flour
2 tbsp Peppermint Essence
20 Egg Whites
200g Sugar
Purple Colour

METHOD:
1. Beat butter, milk & ovalette until fluffy.
Add in flour gradually until well mixed.
Add in peppermint essence.

2. Beat egg whites until foamy.
Add in sugar gradually until stiff.
Mix into butter mixture.

3. Divide the batter into two portions & add purple colour to one of them.
Spread 6 tbsp of batter into a lined & greased tin.
Grill until brown & repeat layering & grilling until finish (two layers white & two layers purple alternately).
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BAHASA MALAYSIA VERSION
Assalamualikum semua.... sori ya.... nak cepat & kelam-kabut ni... jamu mata jer lah dulu ya.... senang2 nanti kita cerita2 lagi... Kalau nak resepi, tunggu ler kalau ada permintaan atau senang2 kita update kendian.

UPDATE: ok, ni resipi nya... kalau ada lebih putih telur tu, boleh lah cuba buat kek ni.

Saiz: 8" persegi
BAHAN2:
500g Mentega
5 sb Susu Ideal
1 sb Ovalette
200g Tepung Hongkong
2 sb Peppermint Essence
20 bj Putih Telur
200g Gula
Pewarna Ungu

CARA2:
1. Pukul mentega, susu & ovalette sehingga kembang.
Masukkan tepung sedikit2 sambil dikacau rata.
Masukkan esen peppermint.

2. Pukul putih telur sehingga kembang.
Masukkan gula sedikit2 sehingga adunan bertanduk.
Campurkan ke dlm adunan mentega sehingga sebati.

3. Bahagikan adunan kpd dua bahagian & warnakan satu bhgn ungu.
Ratakan 6 sb adunan ke dlm tin yg di lapik & di minyakkan.
Bakar dgn api atas sehingga perang & ulangi melapis (dua putih-dua ungu) sehingga habis.


Monday, September 12, 2011

Sarawak Pearl Layered Cake (Kek Lapis Sarawak Dot-Dot)

 A beautiful layered cake that I made on the last Saturday, preparing for the coming open house. I was very please with the outcome....

Enjoy the photos in the meantime. Will update more later, pretty tight-up these few days.