Fermented Tapioca Pudding (Puding Tapai Ubikayu)

 I have kept this dessert recipe from Ummi's house for more than a year and determined to make it when I fermented the tapioca I posted four weeks ago. Yes, four weeks in the fridge and the fermented tapioca only get sweeter and after struggling so much with time, I finally managed get it done yesterday.

I brought 3 cups to office after lunch time and all the ladies who tasted it gave so much compliments. A couple of them now motivated to make fermented tapioca soon in order to make this dessert. Big compliments to Ummi for sharing such a marvelous recipe.

By: AlongRoz@HomeKreation
Source: Ummi@Home Sweet Home
(Translated into English by HomeKreation. Recipe is slightly modified to suit ownself. Refer to link for original recipe)
Makes 9 cups.
INGREDIENTS:
+/- 6 pcs Fermented Tapioca - remove middle stem
½ cup Sugar
500ml Fresh Milk
1 Egg
2 tbsp Cornflour
1 tbsp Pandan Paste

METHOD:
1. Place all ingredients in a blender & process until smooth.
Pour into small heat proof cups.
Steam for 20 minutes.
Cool & refrigerate before serve.

2. Serve with gravy & cocktail fruits.

GRAVY:
1 tin Evaporated Milk
½ cup Sugar
1 cup Water
1 Egg Yolk - slightly beaten
1 Pandan Leaf
1 tsp Vanilla Essence
- Mix all into a pot & cook until boiled.
- Chill before serving.
*********************************************** 

BAHASA MALAYSIA VERSION

Resepi ni Along dah simpan lebih setahun. Dari mula nampak memang terus masuk list & bila buat tapai baru2 ni pun dok tertangguh sampai 4 minggu tapai dok tunggu dalam petisejuk sebab terlalu sibuk dgn macam2 hal. Kelmarin baru lah Along kesempatan mencuba puding ni. Ya Rabbi... sedap betul dan tak puas rasa nya. Terima-kasih ya Ummi kerana berkongsi ilmu - semuga mendapat keberkatan. 

Hari ni belanja member2 kat opis yg memang Along dah janjikan dari mula. Semua nya cakap sedap sesangat! Lepas ni ramai ler yg nak menapai ubi sebab tak puas makan yg sedikit saja Along bawakan. Along bawa 3 cawan, kongsi 6-7 orang mana nak cukup... hehe.

By: AlongRoz@HomeKreation

Source: Ummi@Home Sweet Home

(Along dah modify sedikit sukatan & bahan - rujuk resepi asal @ link atas)

Bilangan: 9 cawan

BAHAN2:

+/- 6 ketul Tapai Ubi - buang empulur tengahnya 

½ cwn Gula
500ml Susu Segar

1 biji Telor

2 sb Tepung Jagung

1 sb Pes Pandan

CARA2:

1. Masukkan kesemua bahan2 ke dalam blender dan proses sehingga sebati.

Masukkan ke dlm bekas2 kecil & kukus 20 minit.

Sejukkan pd suhu bilik & kemudian dlm petisejuk.

2. Hidangkan dgn kuah susu & buahan koktel.

BAHAN2 KUAH SUSU:

1 tin Susu Evaporated½ cwn Gula
1 cwn Air
1 biji Kuning Telur - dipukul sikit 

1 helai Daun Pandan
1 sk Esen Vanila
- Campur kesemua bahan ke dlm periuk & masak dengan api perlahan sehingga mendidih.

- Sejukkan dlm petisejuk sebelum di hidangkan.

Lacy Crepes & Durian Gravy (Again)

 Durian is so expensive in Miri, ranging from RM18-RM25 per kg. However, yesterday we were so lucky for able to buy 9 durians for RM50 which were still very fresh - must be due to night time & the seller wanted to leave soon. We ate seven durians one go & left some for Roti Jala for today's evening tea. My hubby & children been craving for this for long time and enjoyed it so much just now with non-stop compliment to Mum (me of course...hehe).

 I've posted this few times already in the past & the reason why I'm showing it again because I wanted to show the bottle I used this time. Tested my new bottle which is a gift from my dearest friend Hana.... miss her so much & hope that she will be able to start blogging again one day.

The bottle is so easy to use, even for those who do not know how to do the lacing part. You can order the bottle from Chikmi.

Pasted the same recipe that I posted earlier herewith with BM version as well. Actually I never measure my ingredients whenever I made Roti Jala - so used to the dumping method that my Emak taught me. Sometimes even with recipe will require a bit of adjustment when you see it too runny or too thick.

By: Roz@HomeKreation
(Makes >20 pieces)
INGREDIENTS:
250g Flour
1 Egg - beaten slightly
550ml Coconut Milk
1 tbsp Sugar
½ tsp Salt
1 tbsp Pandan Paste

METHOD:
1. Mix all ingredients in a blender until smooth.
Strained so that it is smooth & the nozzles do not get blocked.

2. Use Roti Jala mould to lace it on a flat pan - see here for the lacy shape.
(Adjust the water if necessary, i.e. if too thick it will drip and if too thin the net will be coarse)
Once cooked, lift onto a plate & roll/fold.

3. Serve with sweet durian gravy or savoury curry.

To make DURIAN GRAVY:
Place durian, coconut milk, palm sugar, a pinch of salt & Screwpine leaf in a pot.
Cook until boiled.
*******************************

BAHASA MALAYSIA VERSION

Saja jer ulang tayang sebab nak tunjuk botol acuan baru yg Along dapat dari besan tersayang Hana. Rindu sesangat dengan Hana yg dah lama menyepi. Di harap Hana akan muncul lagi suatu hari nanti. Senang sangat nak buat roti jala menggunakan botol ni. Kalau sesiapa nak beli botol ni, boleh lah order dari Chikmi.

Resepi dah ada sebelum ni dalam BI, jadi kat sini Along bubuh versi BM pula.

Roti Jala & Kuah Durian

By: AlongRoz@HomeKreation

(Bilangan >20 ketul)
BAHAN2:
250g Tepung Gandum
1 bj Telur - pukul sedikit
550ml Santan
1 sb Gula
½ st Garam
1 sb Pes Pandan

CARA2:
1. Campurkan kesemua bahan2 di dalam blender.

Tapis supaya adunan yg berketul tidak menyumbat lubang acuan roti jala.

2. Tuangkan ke dlm botol acuan roti jala & jalakan ke atas kuali leper yg di minyakkan sedikit.
Tengok cara menjala kat sini.

(Jika terlalu cair, loretan roti jala akan jadi kasar tetapi jika terlalu pekat ia akan menitik & tidak menjalur. Tambah air atau tepung jika perlu)
Alihkan ke atas pinggan apabila masak  lipat/gulung.

3. Hidangkan dgn kuah durian atau kari pedas.

CARA MEMBUAT KUAH DURIAN:
Letakkan durian, santan, gula, gula melaka, secubit garam & daun pandan ke dlm periuk. Masak sehingga mendidih.

Grilled Stingray in Green Rica-Rica Sauce

The sauce idea is from Majalah Sedap which recipe I have modified to suit my own taste. It is verrrry delicious in my own opinion (my two boys do not compliment this time - I know they don't fancy the Kafir lime leaf smell). I truely enjoyed the dinner....

By: Roz@HomeKreation
INGREDIENTS:
1 piece Stingray
1 Kasturi Lime
1/4 tsp White Pepper Powder
10 Shallots*
10 Green Chilies*
2 Red Chilies*
4 cm Ginger* (* blend) 
1 tsp chopped Chili Padi
1 Tomato - chopped 
7 Kaffir Lime Leaves - remove mid part 
1 tbsp Tamarind Juice
Salt & Sugar

METHOD:
1. Marinate fish with salt, lime & pepper powder for about 15 minutes.

2. Heat up some oil & stir fry blended ingredients* until fragrant.
Add in the rest of the ingredients & stir for another few minutes.

3. Pour some of the cooked sauce onto fish & cook on a flat pan.
Place the fish either onto a non-stick pan or line with a piece of banana leaf.
Flip once to ensure both sides are cooked evenly.
Serve with the remaining sauce.
*********************************

BAHASA MALAYSIA VERSION

Idea daripada Majalah Sedap tapi Along dah modify jadi hijau dan mengikut cita-rasa sendiri. Ikan nya pula, Along guna Ikan Pari, memang sesuai dengan perisa sambal ni.

Ikan Bakar Rica-Rica

By: AlongRoz@HomeKreation

BAHAN2:

1 keping Ikan Pari

1 biji Limau Kasturi

1/4 st Lada Sulah

10 ulas Bwg Merah*

10 bj Cili Hijau*

2 bj Cili Merah*

4 cm Halia* (* blend) 

1 st Cili Padi cincang

1 bj Tomato - cincang

7 helai Daun Limau Purut - buang urat tengah nya

1 sb Air Asam Jawa
Garam & Gula

CARA2:

1. Perap ikan dgn garam, jus limau & serbuk lada sulah.

2. Panaskan sedikit minyak & tumis bhn2 blend* sehingga wangi.
Masukkan kesemua bhn2 yg lain & masak beberapa minit.

3. Ratakan separuh dari sambal yg di masak tadi keatas ikan & masak di atas kuali yg tidak melekat atau pun alas dgn daun pisang.
Alihkan sekali supaya masak di kedua2 bahagian ikan.
Hidangkan dgn sambal yg selebih nya.

Yam Stalk & Smoked Fish in Coconut Broth

I came back from my business trip last midnight and started working today. This dish was cooked prior to my trip which was not in time to share before then. I like any type of kampung dish.... I bought fresh yam stalks from the open market & glad it was not the itchy type after been cooked. There were few times I was unlucky in buying itchy yam stalks despite been assured by the seller.... so be careful when buying yam stalk but without trying you will not know. Does any one has tips in choosing sweet & non-itchy yam stalks?

By: Roz@HomeKreation
INGREDIENTS:
1 bunch Yam Stalks - peel & cut using plastic gloves
Smoked Fish
1/2 pot Coconut Milk
1 tsp Turmeric Powder
3 Shallots*
2 Green Chilli* 
Chilli Padi* (* pounded) 
1 Lemongrass - bruised
1 Turmeric leaf - torn
Salt

METHOD:
1. Boil yam stalk until soft & drain.
2. Place all in a pot & cook until boiled.
Stirring all the time to prevent coconut milk from curdling.
3. Serve with rice.
********************

BAHASA MALAYSIA VERSION

Lauk ala kampung ni tak jemu makan.... Kalau nasib tak baik terkena batang keladi yg gatal tapi nasib kali ni manis & tak gatal. Kalau kena yg gatal tu, sakit tekak lepas menelan & nak garu kat dalam tekak memang tak boleh, siksa jadi nya.... Kalau siapa2 ada tips cara nak tahu yg gatal atau tidak, tolong share dgn Along kat sini ya.

Gulai Lemak Batang Keladi & Ikan Salai

By: AlongRoz@HomeKreation

BAHAN2:
1 ikat Batang Keladi - kupas kulit batang & potong2 menggunakan sarung tgn plastik
Ikan Salai

1/2 periuk Santan
1 st Serbuk Kunyit
3 ulas Bwg Merah*
2 bj Cili Hijau* 

Cilli Padi* (* tumbuk) 

1 btg Serai - ketuk
1 helai Daun Kunyit - koyak2an
Garam

CARA2:
1. Rebus batang keladi sehingga lembut & tapis.
2. Letakkan kesemua bahan ke dlm periuk & masak sehingga menggelegak.

Kacau selalu supaya santan tidak pecah kepala.
3. Hidangkan dgn nasi putih

Grilled Luncheon Chicken for Breakfast

 Not so much about cooking and recipe this time as this is just sharing a quick breakfast meal that can be prepared using canned luncheon chicken. It is halal & bought it from Brunei. Slice it thinly and grill with some olive oil in a raised ridges pan. Serve it with toasted bread, baked beans & scrambled eggs.

This is how it looks like in the original packing

Our breakfast set....

Squid Curry (Kari Sotong)

 Hi everyone.... sorry for disappearing for almost two weeks. Just needed a break & rest for a while after hard works at office & home and also after an embarrassing fall at one club causing bruises on both knees and painful arms... In addition, I was away for couple of days in Borneo Tropical Rainforest Resort for company activities.... such a fun event with me on 'flying fox', hanging bridge across jungle and water theme park...!! So I'm now back for a while before making another trip to KL this week.

Here is squid curry that I mentioned earlier (which was two weeks ago....) that I cooked along the grilled Terubuk.

By: Roz@HomeKreation
INGREDIENTS:
500g Squids
I Brinjal - cut 
4-5 tbsp Vegetable Oil
4 Shallots*
2 cloves Garlic* (*sliced)
1 sprigs Curry Leaves
3-4 tbs Curry Powder - add enough water to form thick paste
1 bowl Coconut Milk
1 tbsp Tamarind - add water to produce tamarind juice
Salt

METHOD:
1. Heat up oil in pot & fry sliced shallots, garlic, curry leaves until onion is golden brown.
Add in curry paste & stir until oil surface out from the paste. 
(Add a bit of water if necessary to avoid sticking to the bottom of the pot)

2. Add in coconut milk & tamarind juice.
When boiled, add in squids, brinjal and salt.
Boil until well cooked.

3. Serve with white rice.
****************************

BAHASA MALAYSIA VERSION

Assalamualaikum semua kekawan. Lama tak bersiaran... tuan rumah banyak hal lak kendian2 ni...
Ini lauk biasa2 jer ikut mood & selera di kala badan keletihan & nak cepat.....

By: AlongRoz@HomeKreation

BAHAN2:

500g Sotong kecil

I biji Terung - potong2 

4-5 sb Minyak
4 ulas Bwg Merah*
2 ulas Bwg Putih* (*hiris)
1 tangkai Daun Kari
3-4 sb Serbuk Kari - bancuh dgn sedikit air
1 mangkuk Santan
1 sb Asam Jawa - perah dgn sedikit air
Garam

CARA2:
1. Panaskan minyak & tumis bawang merah/putih & daun kari sehingga garing.
Masukkan pes kari & kacau sehingga berminyak.

Masukkan sedikit air jika perlu supaya tidak hangus.

2. Masukkan santan & air asam jawa.

Masukkan sotong & terung apabila mendidih.

Kacau sehingga sotong & terung masak sempurna.

3. Hidangkan dgn nas putih.

Grilled Longtail Shad in Sizzling Thai Sauce (Terubuk Panggang dlm Sos Cili Siam)

 This is one of the dishes tonight..... I wanted to cook grilled Longtail Shad (Terubuk) but sounds a bit plain unless accompanied by Sour Sauce... For a change I decided to make Thai Chili Sauce to accompany it and...... yes, I made the right choice. It turned out delicious with my fussy son (UsuRaz) gave a thumb up.

By: Roz@HomeKreation
INGREDIENTS:
1 Longtail Shad (Terubuk)
2 cloves Garlic*
1 slice Ginger* (* pounded) 
1 Tomato**
1/2 Big Onion** (** chopped) 
1 tsp Chili Oil (see here) 
1/4 cup Thai Chili Sauce
3-4 Basil Leaves
Salt

METHOD:
1. Leave the fish scales on & rub with salt.
Heat up 2 tbsp oil on a flat griddle & place the fish.
Flip only one time after one side is cooked & cook both sides.

2. While waiting for the fish to cook, prepare the sauce.
Heat up 2 tbsp oil & stir fry pounded ingredients until fragrant.
Add in chopped tomato & onion & stir for abt a min.
Add in chili oil, chili sauce, basil leaves, salt.
Add in water to avoid it from burning.

3. Pour sauce onto the griddle once the fish is cook but before turning off the fire.
Be careful as the sauce will sizzle with hot steam.

4. Switch off the fire & serve immediately.
**********************************

BAHASA MALAYSIA VERSION
Nak masak sesuatu yg sempoi jer tapi nak sedap..... badan dah letih sangat sbb kelmarin abis kerja kat opis pukul 1pagi.... sampai kat car park, kereta lak tak boleh start... aduhai... waktu tu lah bateri nak flat pun! Tapi tak boleh nak merungut sebab first time bateri meragam selepas hampir 4 tahun umur kereta tu. Terpaksa lah Along call hubby pepagi buta suruh amik kat opis. Risau gak tinggalkan kereta Along tu bermalam kat open car park tapi alhamdulilah, serahkan pada Allah Taala & harini kereta dah ok. Bila sampai kat rumah, Liana pulak terbangun & perut Along pun berkeroncong (sbb tak lalu dah nak makan malam yg tersangat lewat tu...) - jadi nya payah lah nak pejam. Akhir nya dapat lah tido dlm 3 jam jer. Awal pagi bangun gi kerja macam selalu.... begini lah kehidupan wanita berkerja... kalau boleh duduk kat rumah jer kan best.... lagi best kalau ada lak orang nyumbat poket kita bulan2 kan.... heeeee angan2 jer. You all yg dok kat rumah jer tu patut bersyukur..... Along kena bekerja & bila pulang rumah, kerja rumah tetap kena langsaikan juga terutama bab2 masak & anak2..... Walau bagaimana pun, sukur alhamdulillah apa yg di kurniakan - sebuah keluarga yg bahagia... berbaloi pengorbanan.

So, balik kerja hari ni, tonggeng tido jap sebelum masak so kesian bebudak lewat dinner. So masak pun menu ala2 express lah kan. Tapi sedap menu sempoi macam ni dan untuk sesiapa yg selalu nak cepat cam Along ni....hehe. Along ada gak masak kari sutun, nanti esuk2 lah tayang k.

Terubuk Panggang dlm Sos Cili Siam

By: AlongRoz@HomeKreation

BAHAN2:

1 ekor Terubuk

2 ulas Bwg Putih*

1 hiris Halia* (* tumbuk) 

1 bj Tomato**

1/2 bj Bwg Besar** (** cincang) 

1 st Chili Oil (tengoke sini)

1/4 cwn Sos Cili Thai

3-4 helai Daun Selasih

Garam

CARA2:

1. Biarkan sisk ikan & lumur dgn garam.

Panaskan 2 sb minyak dlm kuali leper & letakkan ikan tadi.

Masak sehingga masak pd sebelah bahagian sebelum dibalikkan.

2. Sementara menunggu ikan masak, sediakan sos.

Panaskan 2 sb minyak & tumis bhn tumbuk sehingga wangi.

Masukkan tomato & bwg besar & masak lebih kurang 1min.

Masukkan cili oil, sos cili, daun selasih & garam.

Masukkan sedikit air supaya tak hangus.

3. Apabila ikan masak, tuangkan sos ke atas nya dgn api yg belum di padamkan.

Padam apai sebaik sahaja sos habis di tuangkan ke atas ikan & meruap panas.

Hati2 kerana sos akan meruap.

4. Hidangkan segera.

Kek Lapis Cheese Persona

Photo by AngahRuz

 I promised my good friend Hatta that I will bake him cheesecake one day (since he loves cheesecake so much and has tried my few versions of cheesecakes earlier on and complained that has been quite sometime since the last time I baked for them). That one day finally came and here is specially for him which my hubby kindly helped to deliver to his house yesterday.... hope he likes it.

I'm a bit lazy today to type so much, so below is only the BM version. If anyone needs it in English, please shout.

UPDATE@13Oct2011
Here is the English version to satisfy request from a friend in Auckland.

By: Roz@HomeKreation

Source: Nor@SecubitGaram (orig by Ryo)

(Recipe modified & translated into English by HomeKreation)

Size: 8" square

INGREDIENTS:

500g Cream Cheese

10ml Fresh Milk
½ cup Caster Sugar

<1 packets Choc Marie Biscuits (modified by HomeKreation)

250ml warm Fresh Milk*

1½ tsp Nescafe* (* mixed) (added by HomeKreation)

Almond Chocolate - chopped (added by HomeKreation)

METHOD:

1. Beat cream cheese & sugar until smooth.
Add in 10ml milk & stir well.

2. Line tin with plastik/parchment paper.
Dip biscuits in warm milk for 1 second & arrange in tin.

Sprinkle chopped choc & spread a thin layer of cream cheese.

Repeat layering until finish, ending with cream cheese.

Finally sprinkle with crushed biscuits on top.
Press cake to ensure solid texture.
Chill 6 hours before slicing.

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

BAHASA MALAYSIA VERSION

Along buat cheesecake ni untuk kawan Along tapi dapat juga lah merasa sedikit... sedap and terima-kasih kpd Ryo (tuan punya resepi) dan Nor kerana buat promosi hangat. Biskut tu rasa cam kek coklat, kalau tak cakap, orang yang makan akan sangka kek coklat lapis cheesecake.

Along mahukan kek ni terasa lebih cheesecake, jadi Along kurangkan jumlah biskut. Along juga ubahsuai perisa dengan menambah kopi (ala-ala tiramisu gitu) dan coklat badam. Along juga kurangkan jumlah susu supaya tidak membazir. Walau bagaimana pun, terpulang pada anda untuk ikut resepi asal atau sebalik nya.

By: AlongRoz@HomeKreation

Source: Nor@SecubitGaram (orig by Ryo)

(Recipe modified & retyped by HomeKreation)

Saiz: 8" persegi

BAHAN2:

500g Cream Cheese

10ml Susu Segar
½ cwn Gula Halus

<1 bungkus Biskut Marie Coklat (Resipi asal guna 2 bungkus/600g)

250ml Susu Segar suam* (Resipi asal 500ml)

1½ st Nescafe* (* campurkan) (Resipi asal tak letak, Along tambah sendiri)

Coklat Almond - cincang (Resipi asal tak letak, Along tambah sendiri)

CARA2:

1. Pukul cream cheese & gula sehingga sebati.

Masukkan susu cair 10ml sedikit demi sedikit sehingga sebati.

2. Alas tin dgn plastik/kertas minyak.

Celup biskut ke dlm susu yg telah di campur nescafe selama 1 saat & susun ke dlm tin.

Taburkan coklat almond & ratakan satu lapisan adunan cheese.

Ulangi dgn lapisan biskut & coklat almond/badam sehingga habis di akhiri dgn lapisan cheese.

Akhir sekali tabur biskut marie yg di hancurkan.

Tekan2 supaya kek mampat & sejukkan 6 jam sebelum di potong.
 

Durian Pancake

 Finally this has arrived in Miri too.... no wonder it has been so much talked about... the taste is really heaven - whipping cream layered with smooth durian flesh wrapped with smooth pandan pancake (somehow my photo looks yellow instead of green)! Something about the pancake which is so special - the texture is not similar to the typical local crepes at all - local crepes is a bit springy but not this... not sure how to describe it....

It is quite pricey - RM6 per piece.... we bought it two days in a row because my two boys love it so much. Liana ran away from it when she smelled durian, so the two brothers happily had her share.

I happen to have some frozen durian in the freezer and hope I will be able to make this one day....

Fish in Sambal Belachan

 Not sure what to cook anymore especially when body is weak & appetite is running low with block nose and shivering body. I simply threw whatever ingredients available into a blender........

By: Roz@HomeKreation
INGREDIENTS:
Fish - cut 
1 tsp Turmeric Powder
5 Shallots*
3 cloves Garlic*
1" Ginger*
2 Red Chilies*
2 Green Chilies*
Chili Padi*
2 cm Belachan*
1 tbsp Spicy Fermented Soy Beans* (* blended) 
2 Lemongrass - bruised 
1 sprig Curry Leaves
1 Big Onion - sliced into 1/2 cm-thick rings 
1 Tomato - cut 
Salt & Sugar

METHOD:
1. Rub fish with salt & turmeric.
Deep fry until cooked.

2. Heat up few tbsp oil & stir-fry curry leaves, lemongrass and blended ingredients* until fragrant.
Add in salt & sugar, big onion, tomato & some water if like.
Add in fried fish & stir until well mixed.
******************************************

BAHASA MALAYSIA VERSION

Takda selera nak makan so tak tau apa nak masak..... Masak ni kelmarin, main campak2 jer... 

By: AlongRoz@HomeKreation

BAHAN2:

Ikan - potong2

1 st Serbuk Kunyit

5 bj Bawang*

3 ulas Bwg Putih*

1" Halia*

2 bj Cili Merah*

2 bj Cili Hijau*

Cili Padi*

2 cm Belacan*

1 sb Taucu Pedas* (* blend) 

2 btg Serai - ketuk

1 tangkai Daun Kari

1 bj Bwg Besar - hiris bulat

1 Tomato - potong2

Garam & Gula

CARA2:

1. Lumur ikan dgn garam & kunyit & goreng sehingga masak.

2. Panaskan sedikit minyak & tumis daun kari, serai & bhn blend sehingga wangi.

Masukkan garam, gula, bwg besar & sedikit air jika suka.

Masukkan ikan goreng & kacau sehingga sebati rasa.

Kuih Kukus Bawang Goreng (Fried Onion Steamed Kuih)

 When I saw this at Tun's house, it sounds unusual & it tickled my curiosity to taste it. Wanted to make it right away yesterday but didn't manage to do so but I kept thinking about it that I determined to do so tonight. So here it is.... if you want to know how it tastes when fried onion is combined with sweet kuih.... you just gotta try it yourself... there are mixed feedback from the house.

By: Roz@HomeKreation
Source: Rabiatun
Original Source: Izah
Translated into English by HomeKreation
Size: 5½" x 8" 
INGREDIENTS:
3/4 cup + 2 tbs Flour
1/4 cup Tapioca Flour
1/2 cup Sugar
1 cup Pandan Juice (from 5-7 leaves)
1 cup Thick Coconut Milk
Green Coloring
1/2 handful Fried Onions

METHOD:
1. Mix all ingredients, except fried onions, until well mixed.
Add in fried onions & stir lightly.
2. Pour into oiled container & steam for 40 minutes.
3. Cool before slicing.
************************

BAHASA MALAYSIA VERSION

Nampak ni kat rumah Tun kemarin, terus berkenan nak mencuba tambahan kat rumah ni banyak bawang goreng lebih buat mee kari waktu open house hari tu. Sebab badan tak berapa sihat kemarin (pening2 lalat) angan2 nak buat malam tu juga tak kesampaian..... alhamdulillah, walaupun malam ni dok demam kura2... siap juga kuih kukus ni... senang sangat2 nak buat nya. Kuih ni kenyal2 lembut dan saiz kuih ni kecik molek, sesuai untuk keluarga yg kecil.

ok lah, Along nak rihat tidur awal sikit malam ni, takut tak kebah lak demam kura2 ni. Cannot afford to fall sick sebab kerja kat opis berlambak2.... So, tak dapat nak jalan2 ke rumah kekawan malam ni, nanti kita hambat semula kendian ya.... good night!

By: AlongRoz@HomeKreation

Source: Rabiatun (maceh Tun sbb promote kuih ni)

Original Source: Izah (maceh Izah, kongsi respi yg istimewa ni)

Di taip semula oleh HomeKreation utk mudah rujuk

Saiz: 5½" x 8"

BAHAN2:

3/4 cwn + 2 sb Tepung Gandum
1/4 cwn Tepung Ubikayu
1/2 cwn Gula

1 cwn Air Pandan (drpd 5-7 helai Daun Pandan)
1 cwn Santan Pekat
Pewarna Hijau
1/2 genggam Bawang Goreng

CARA2:

1. Campurkan semua bahan di atas, kecuali bawang goreng, sehingga sebati.

Masukkan bawang goreng & kacau sedikit.
2. Tuangkan ke dalam loyang yang telah disapu minyak.
Kukus selama 40 min sehingga masak.
3. Biarkan sejuk sebelum di potong.

Bekas yg di sediakan oleh Trio Steamer ni mudah jer nak keluarkan kuih sbb tak melekat langsung.

Roti Arab

 Wow... my Roti Arab puffed up like balls...! Eversince I tried the recipe in 2008 (see my report here), this has been our family favourite menu for breakfast. It is not difficult to make & not much kneading. I made this in the recent weekend for breakfast picnic at relative's house which was served with vegetable curry.

By: Roz@HomeKreation
Source: MyResipi_Sofinar
Translated into English by HomeKreation
Makes: 18 pcs
INGREDIENTS: 
2 tbs Butter
2 tbs Oil
2 tbs Sugar
300ml Warm Water
6g Instant Yeast
500g Flour

METHOD: 
1. Mix butter, oil, sugar & warm water.
2. Mix Flour  Yeast.
3. Mix all and knead until smooth.
4. Rest dough in a covered bowl for 1 hour.
5. Punch down the dough & divide into 18 balls.
Roll each flat for abt 0.4 cm thick.
5. Deep fry the dough in hot oil until puffed up.
6. Served with beef/chicken/veg curry.
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BAHASA MALAYSIA VERSION

Fevret menu kat rumah ni semenjak di perkenalkan kat MR di tahun 2008 (tengok lapuran Along kat sini). Buat di hujung minggu yg lepas untuk bersarapan di rumah sedara. Along buat kari sayur untuk cicah, memang ngam sesangat. Bebudak kat rumah ni makan 7-8 biji seorang. Itu pun kalau tak bungkus siap2 untuk di bawa ke rumah sedara memang boleh abis 30 biji tu. Tak susah nak buat ni, uli dgn tgn pun ok kalau takda mesin (Warning.... jgn guna breadmaker... Along dah try... bila terlebih uli, tak cantk jadi nya).

By: AlongRoz@HomeKreation

Source: MyResipi_Sofinar (Tkasih Sofinar, resipi ni dah berjasa byk tahun)

Bilangan: 18 biji

BAHAN2:

2 sb Mentega
2 sb Minyak Masak
2 sb Gula
300ml Air Suam
6g Yis Segera
500g Tpg Gandum

CARA2: 

1. Mentega, minyak dan gula dibancuh dengan air suam.

2. Tepung di gaul dengan yis.
3. Kemudian campur semua bahan dan uli hingga licin dan kental.

4. Perap selama 1jam dalam bekas yang tertutup.
5. Uli semula dan buat bulat-bulatkan dalam 18 biji.
Canai nipis lebih kurang 0.4 cm.
5. Panaskan minyak dan goreng sebiji2, tunggu hingga roti kembung dulu baru terbalikkan.
6. Sedap dimakan bersama kari ayam/daging/sayur.

Fermented-Tapioca Fritters (Tapai Ubikayu Goreng)

 I told you, more products from fermented tapioca is coming up... so here is another one...hehe. The idea came up after seeing several photos shared in facebook and Googles. To balance the sourish taste, I served the fritters with palm sugar syrup..... nyummmy! Saw others served it plain or with condensed milk.

Guess what's coming up next....hehe

 
By: Roz@HomeKreation
#1. Prepare batter for fritters - use nay recipe but I used my favourite batter recipe from HaSue which I posted earlier here and here.
#2. Remove the unwanted fibre from the centre of the fermented tapioca & dip in the batter.
Deep fry until crispy & golden.
#3. Serve with palm sugar syrup to balance the sourish & sweet taste.... can assure you this simple dish can make you fly off from your seat....hehe.
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BAHASA MALAYSIA VERSION

Jangan jemu lak dengan resepi2 tapai ubikayu.... ni kira nya koleksi resepi menggunakan tapai ubikayu lah, k...hehe. Tengok orang lain hidangkan Tapai Ubikayu Goreng ni macam tu jer atau pun dengan susu pekat. Along saja2 cuba makan dengan sirap gula melaka... wow, sedap lah! Anak2 Along (Angah & Usu) yg tak pandai makan tapai pun habis dua ketul besar seorang.

Lepas ni cuba teka Along nak buat apa pulak dgn tapai ni....hehe

Nak buat ni sonang jer... 

By: AlongRoz@HomeKreation 

#1. Sediakan tepung goreng, resepi apa pun boleh. Along suka resepi tepung rangup yg kat sini dan di sini.

#2. Celupkan tapai ubikayu (buang pulur yg di tengah nya) & goreng seperti goreng pisang sehingga rangup keperangan.

#3. Hidangkan dgn Sirap Gula Melaka untuk citarasa seimbang masam & manis.... fiussshhh... sodaaaap!

Fermented-Tapioca Cake (Kek Tapai Ubikayu)

 Sorry friends, another product from fermented tapioca... and more to come after this.... hopefully you don't get fed-up and run away....LOL. Can't get fermented tapioca from the market, so once I made it, I'm going to try out everything I can to make good use of it....hehe.

This time I tested a cake from fermented tapioca... This version produces quite mild taste as it uses only small amount of fermented tapioca. The cake is soft and moderately sweet (yes, like Kak Wan said it tastes like yoghurt cake). I returned half of the cake to the relative who gave us the tapioca.

By: Roz@HomeKreation
Source: KakWan@Citarasawan
Translated into English by HomeKreation
Size: 8" Round
INGREDIENTS:
4 Egg Whites
1/8 tsp Cream of Tartar
225g Butter
160g Castor Sugar
2 tsp Ovalett
6 Egg Yolks 
200g Mashed Fermented Tapioca
160g Superfine Flour
30g Milk Powder
2 tsp Choc Emulco

METHOD:
1. Whisk egg whites & cream of tartar until stiff.

2. Cream butter, sugar and ovalett until fluffy.
Add in fermented tapioca & mix well.
Add in egg yolk one-by-one until well mixed.
Fold in flour & milk powder gradually until well mixed.
Finally, add in egg white until well mixed.

3. Add choc emulco to 1/4 of the batter.

4. Pour the plain batter into lined & greased tin.
Slowly spread the choc batter on top of the plain one.

5. Bake 160C with bottom heat for 30 minutes.
Continue baking for another 15 minutes with top & bottom heat.
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BAHASA MALAYSIA VERSION

Jangan boring ya kekawan, resipi tapai ubikayu lagi ni.....hehe... nak buat camna kita kan banyak tapai ubi, kena lah di pergunakan sepenuhnya. Buat ni di hujung minggu & santai2 kat rumah sedara..... Kek ni sedap, rasa nya macam kek yogurt dan lembut sekali.

By: AlongRoz@HomeKreation

Source: KakWan@Citarasawan

Along taip semula kat sini sbb tak dapat nak copy dari blog K1

Saiz: 8" bulat

BAHAN2:
4 bj Putih Telur
1/8 tsp Krim of Tartar
225g Butter
160g Gula Kaster

2 st Ovalet

6 bj Kuning Telur

200g Tapai Ubikayu yg di lecek

160g Tepung Superfine

30g Susu Tepung

2 st Coklat Emulco

CARA2:

1. Pukul putih telur & krim of tartar sehingga bertanduk.

2. Pukul butter, gula dan ovalet sehingga kembang & putih.

Masukkan tapai & kacau sebati.

Masukkan kuning telur satu-persatu sehingga sebati.

Masukkan tepung & susu tepung sedikit demi sedikit sehingga sebati.

Masukkan putih telur sehingga bergaul rata.

3. Ambil 1/4 drpd adunan & campurkan coklat emulco.

4. Tuangkan adunan yg tidak berwarna ke dlm tin yg di alas & bergris.

Ratakan adunan coklat perlahan2 ke atas nya.

5. Bakar 160C dgn api bawah selama 30 min.

Bakar 15 min lagi dgn api atas & bawah sehingga masak.