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Wednesday, November 30, 2011

Chocolate Molten Cake

Another project to clear boxes of chocolate that have melted.... This is awesome....
By: Roz@HomeKreation
Source: here (Thanks to Alia)
Modified slightly & retyped to simplify
INGREDIENTS:
5 oz Dark Chocolate (HomeKreation: I used 6 oz Truffles Creme - see photo below - quite pale & milky color)
3 large Eggs
1 cup Sugar
(HomeKreation: I used only 3/4 cup but still very sweet bcoz the truffles are already sweeten)
1/4 cup Flour
5 tbsp Butter
1/2 tsp Vanilla Essence


METHOD:
1. Melt chocolate and butter. Cool slightly.

2. Beat eggs and sugar until pale & thick.
Add chocolate mixture & mix well.
Incorporate flour and stir well.
 

3. Coat the ramequins with butter and fill them with the chocolate batter.

4. Bake for 12 minutes in a preheated oven 200C.


5. Let the cake cool for few minutes & serve warm.
Serve the cake in the ramequins or flip them on a plate.
************************************************************




BAHASA MALAYSIA VERSION
Ini projek nak menghabiskan coklat yg sudah mencair..... Kek ni ada sos coklat kat dalam nya.... memang sedap ! Sangat mudah di sediakan & sesuai utk tetamu istimewa.

Source: here
Terjemahan BM oleh HomeKreation
Resipi telah di ubahsuai
BAHAN2:
5 oz Coklat Gelap (HomeKreation: Along guna 6 oz Truffles Creme spt dlm gambar di bawah, warna nya agak keputihan)
3 bj Telur Grade A
1 cwn Gula
(HomeKreation: Along guna 3/4 cwn tp masih manis sbb coklat Along tu mmg dah manis)
1/4 cwn Tepung
5 sb Butter
1/2 tsp Vanilla Essence

BAHAN2:
1. Cairkan coklat & butter. Sejukkan sedikit.
2. Pukul telur & gula sehingga kembang & pekat.
Masukkan coklat tadi & gaul sebati.
Masukkan tepung & gaul sebati.
3. Tuangkan ke dlm bekas kecil yg telah di sapu butter.
4. Bakar 12 minit dlm oven yg telah di panaskan pd suhu 200C.
5. Sejukkan sedikit & hidangkan suam.
Boleh di hidangkan dlm bekas yg di bakar tadi atau pun di terbalikkan.

Tuesday, November 29, 2011

Curry Puffs IV (Karipap Rangup)

 Had a piece of hot curry puff fresh from a wok and with a cup of coffee in the evening.... sitting quietly in the side patio with soft breeze and overlooking my newly arranged flower pots... what a relaxing mind... I wanted to forget everything else but just the curry puffs... hehehe!

This time I tried another version of curry puff pastry. It is almost similar to the one I posted earlier here except this one uses hot oil instead of margarine. Truely crispy but make sure you fry long enough so that it cooked till the inside layers.

By: Roz@HomeKreation
Source: MyStyleMyWay (Original by: here)
Translated into English by HomeKreation
Recipe below is half portion of the original recipe
Makes 36 pieces
INGREDIENTS:
500g Plain Flour
50g Rice Flour
50g Tapioca Flour
1 tbsp Sugar
1 tsp Salt
2½ tbsp Margarine*
¼ cup Oil* (* heat-up) 
Water

METHOD:
1. Mix all the dry ingredients together.
Add in hot oil mixture well.
Pour in water gradually, just enough to form required dough.

2. Divide dough into small balls.
Flatten it & fill with preferred filling (I made sweet potato and beef filling).
Repeat with all.

3. Deep fry until crispy.
(I fried half cooked and freeze for later consumption).
**********************************************************

BAHASA MALAYSIA VERSION
Along memang hantu karipap.... kalau boleh hari2 makan karipap pun takpa. Memang selalu buat karipap pastu bekukan, boleh goreng bila2 masa sahaja. Selalu nya Along guna resepi kat sini, so bila buat malas nak ulang tayang terutama bila low mood. Kali ni Along cuba resepi lain pula, hampir2 serupa juga dgn resepi pertama tu (letak tepung ubi & tepung beras) cuma kali ni guna minyak panas. Memang ranguuuuuup....! Cuma pesanan Along, goreng karipap kena lama2 baru lah rangup sehingga ke lapisan dalam.

Terima-kasih pada source & tuan empunya, Along link kat bawah ni... belum kenal & tak tau nama mereka pun....

Source: MyStyleMyWay (Original by: here)
Resepi di bawah ni, Along dah separuhkan drpd resepi asal & di taip semula ikut cara2 yg Along buat.
Bilangan 36 ketul
BAHAN2:
500g Tepung
50g Tepung Beras
50g Tepung Ubi
1 sb Gula
1 st Garam
2½ sb Majerin*
¼ cwn Minyak* (* panaskan) 
Air

CARA2:
1. Campurkan kesemua bhn2 kering.
Tuangkan minyak panas & gaul rata.
Tuangkan air sedikit2 sehingga membentuk doh lembut.

2. Bahagi dok kpd bebola kecil.
Leperkan & isi dgn inti kesukaan (Along guna inti keledek+daging).
Buat sehingga habis.

3.Goreng dgn minyak dalam sehingga garing.
(Along goreng separuh masak & bekukan utk hidangan kemudian).

Monday, November 28, 2011

Chicken & Tomato Bruschetta

Made this for breakfast today.... it is also suitable as starters or snacks during party.....

Recipe By: Roz@HomeKreation
Serves 4-5 persons
INGREDIENTS:
1 loaf French Bread - sliced 
Garlic Butter
2 tbsp Extra Virgin Olive Oil
3 cloves Garlic - cincang 
1 Big Onion*
1/2 Chicken Breast*
2 Tomatoes* (* chopped) 
Parsley
Salt & Pepper
Parmesan Cheese

METHOD:
1. Heat up EVOO and stir fry garlic until fragrant.
Add in chopped ingredients*, parsley, salt & pepper.
Stir for few minutes until done.

2. Toast one side of the bread slices.
Spread garlic butter on the other side.
Place a spoon of the cooked ingredients.
Sprinkle with parmesan cheese.
Grill until cheese is melted / browned.

3. For breakfast, serve along poached egg and fried potatoes.
*******************************************************************


BAHASA MALAYSIA VERSION
Roti perancis dengan topping Ayam, tomato & parmesan cheese.... sesuai untuk sarapan pagi, pembuka selera sebelum hidangan utama ataupun sebagai snek sewaktu party.

Hidangan 4-5 orang
BAHAN2:
1 batanag Roti Perancis - di hiris
Garlic Butter
2 sb Extra Virgin Olive Oil
3 ulas Bwg Putih - cincang
1 bj Bwg Besar*
1/2 Dada Ayam*
2 bj Tomato* (* cincang) 
Parsley
Garam & Lada Hitam
Parmesan Cheese

BAHAN2:
1. Panaskan EVOO dan tumis bwg putih sehingga garing.
Masukkan bhn2 yg di cincang*, parsley, garam & lada.
Kacau sebentar sehingga ayam masak.

2. Panggan kepingan roti hanya sebelah sahaja.
Sapu garlic butter di sebelah lagi.
Letakkan sesudu bhn yg di masak tadi.
Taburkan parmesan cheese.
Panggang sehingga cheese cair / garing.

3. Untuk sarapan boleh lah di hidangkan di samping telur mata kerbau, kentang goreng dll.

Sunday, November 27, 2011

Sup Daging Kaw (Malay Beef Soup)

 My two boys love beef dishes very much and this is one of their favourite and my hubby's too..... Malay style soup which is deliciously spiced up.
By: Roz@HomeKreation
500g Beef - sliced 
Few pieces Beef Bones
1 tbsp Coriander Seeds*
1/2 tbsp Fennel Seeds*
1/2 tbsp Cumin Seeds*
2" Ginger*
1" Galangal*
5 Shallots*
2 cloves Garlic* (* blend) 
2 Potatoes
Salt
Garnishes: Fried Onions, Chinese Celery, sliced Chili

METHOD:
1. Heat up 1 scoop of oil & stir-fry the blended ingredients until fragrant.
Add in water to half pot full, beef + bones and salt.
Cook untl beef is tender (I used pressure pot).
Add in potato & cook until tender.

2. Serve and sprinkle garnishes.
*******************************************

BAHASA MALAYSIA VERSION
Sup daging yang Along masak kaw2....! Memang laku kat rumah ni kalau masak macam ni. Kuah nya sedap di hirup-hirup....sluuurrrrrrrrrrrp!!!

500g Daging Lembu - hiris 
Beberapa ketul Daging Tulang
1 sb Biji Ketumbar*
1/2 sb Jintan Manis*
1/2 sb Jintan Putih*
2" Halia*
1" Lengkuas*
5 ulas Bwg Merah*
2 ulas Bwg Putih* (* blend)
2 bj Kentang
Garam
Bhn tabur: Bwg Goreng, Daun Sup, Cili Merah

CARA2:
1. Panaskan sesenduk minyak & tumis bhn2 blend sehingga wangi.
Masukkan air separuh periuk, daging & garam.
Masak sehingga daging empuk (Along guna periuk tekanan).
Masukkan kentang & masak sehingga empuk.

2. Hidangkan sup dgn bhn tabur.

Saturday, November 26, 2011

Chocolate French Toast

Many years ago, my friends & I used to visit a club in Lutong which served very nice French Toast for breakfast. Ever since the club restaurant changed hands, there is no more such menu. The bread was sliced quite thick, cooked with quality butter and served with brown sugar.... we all loved it s much! So the only way I could have it is to make my own French Toast.... I made it this morning enriching it with chocolate and cheese filling instead of plain and served it with brown sugar (at the time when I snapped the photos I forgot to pour the brown sugar... :((... so just imagine it yourselves....)
Recipe by: Roz@HomeKreation
Make as many as you like
INGREDIENTS:
Wholemeal / Plain Bread Slices
Eggs - beaten 
Chocolate Spread - see here for homemade 
Cheese Spread (optional) 
Butter
Light Brown Sugar

METHOD:
1. Spread chocolate on one side of a piece of bread & cheese spread on another.
Place the chocolate bread slice on top of the cheese gluing the two together.
Dip it into beaten egg & place on a heated pan with a dollop of butter.
Sprinkle brown sugar on top.
Flip once to brown both sides.

2. Serve with brown sugar.
******************************

BAHASA MALAYSIA VERSION
Salam Maal Hijrah, semuga kita mendapat berkat daripada doa kita di akhir dan awal tahun ni.... Amin!

Siapa minat French Toast, meh lah join Along..... FT Along siap ada inti coklat & cheese tau.... pekena dgn kopi kaw memang mengasyikkan.... mmmmmmm!

BAHAN2:
Kepingan Roti Putih / Wholemeal
Telur - pukul dgn garfu
Sapuan Coklat - tengok kat sini kalau rajin nak buat endiri
Cheese Spread (optional) 
Butter
Gula Perang

CARA2:
1. Sapu sekeping roti dgn sapuan coklat & sekepng lagi dgn cheese.
Temukan kedua2 keping roti & celup ke dlm telur.
Letak sesudu butter ke dlm kuali leper & letak roti tadi.
Taburkan gula perang.
Balikkan supaya masak di kedua2 belah.

2. Hidangkan dgn gula perang (lupa nak posing dgn gula ni kat gambo...).

Friday, November 25, 2011

Baked Cheesy Rice

 My hubby went out for dinner leaving me and the kids, so I could skip cooking proper rice and dishes which delighted the kids when I suggested for Baked Cheesy Rice ala Pizza Hut.
By: Roz@HomeKreation
Serves 4 persons
INGREDIENTS:
4 cups Cooked Rice
2 tbsp Extra Virgin Olive Oil
2 cloves Garlic*
1 Chicken Breast*
1 can Button Mushroom* (* chopped)
1 small can Creamy Mushroom Soup
3/4 can Water
Black Pepper, Parsley
Cheese Slices
Parmesan Cheese

METHOD:
1. Heat up EVOO & stir fry garlic until frangrant.
Add in chicken & stir until cooked.
Add in mushroom & stir for a while, season with black pepper & parsley.
Add in mushroom soup & water & cook until boiled.
Off fire.

2. Mix rice & mushroom soup and pour into greased caserole.
Arrange cheese slices on top & sprinkle parmesan cheese.

3. Bake at 180C for 20 minutes until cheese are melt & slightly browned.
*****************************************


BAHASA MALAYSIA VERSION
Kalau waktu takda mood nak makan lauk-pauk bagai dan selera terasa nak makan Western, cuba lah masakan ala2 Pizza Hut ni..... bebudak kat rumah ni suka makan camni tapi kena buat waktu Abah dia takda kat rumah lah sbb dia tu lebih suka makan nasi & lauk cara Melayu....

Hidangan utk 4 orang
BAHAN2:
4 cwn Nasi
2 sb Extra Virgin Olive Oil
2 ulas Bwg Putih*
1 ketul Dada AYam*
1 tin Cendawan Butang* (* cincang)
1 tin Sup Cendawan
3/4 tin Air
Serbuk Lada Hitam, Parsley
Kepingan Cheese
Parmesan Cheese

CARA2:
1. Panaskan EVOO & tumis bwg putih sehingga garing.
Masukkan ayam & kacau sehingga masak.
Masukkan cendawan , lada hitam & parsley; kacau sebentar.
Masukkan sup cendawan & air; masak sehingga menggelegak.
Tutup api.

2. Masukkan nasi kedlm sup cendawan & gaul rata.
Tuangkan ke dlm mangkuk tahan panas yg telah di sapu mentega.
Susun kepingan cheese slices & parmesan cheese di atas nya.

3. Bakar 180C selama 20 minit sehingga cheese mencair & keperangan.


Thursday, November 24, 2011

Black Pepper Steak (Again)

 Hi there...! Enjoy the photos of delicious mini Black Pepper Steak I made  few days ago. I received some fresh buffalo meat from my good friend Qie and I made the right choice to cook into this.... my two boys enjoyed it so much! Thanks Qie for sharing some of the Qurban meat with us.
 The recipe was posted earlier here. Repeated herewith to include the BM translation.

By: Roz@HomeKreation
INGREDIENTS:
500g Beef - sliced thinly 
Black Pepper sauce
Olive Oil

METHOD:
1. Marinate beef with black pepper sauce.
2. Heat up grill pan (pan with raised ridges) with some olive & place meat in the grill pan.
3. Cook one side until done without touching.
4. Flip & cook until done both sides.

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

BAHASA MALAYSIA VERSION
Daging kerbau ni Along dapat drpd kawan. Memang sedap masak macam steak ni.

BAHAN2:
500g Daging - hiris nipis
Sos Lada Hitam
Minyak Zaitun

CARA2:
1. Perap daging dgn minyak zaitun.
2. Panaskan kuali pemanggang bergerigi dgn sedikit minyak zaitun.
3. Masak daging sehingga masak tanpa di ganggu.
4. Terbalikkan & masak lagi sehingga masak kedua2 bahagian.

Wednesday, November 23, 2011

Chicken & Pumpkin Mild Curry (Gulai Labu & Ayam)

Just a simple dish that I made with chicken + pumpkin + coconut milk + 1 tbsp curry powder + turmeric powder + turmeric leaf + salt! Sorry.... I'm having neck pain again.... so cannot stay too long behind the pc to type a lot tonite..... :(
 

Tuesday, November 22, 2011

Durian Pancake (Kuih Dadar Durian)

 For Durian lovers.... here is another irresistible scrumptious kuih...! Slowly biting through the delicate pastry and feel the softness of the smooth creamy Durian filling and the tiny durian fibers in it indulges a desire for more and more.... hehe... am trying to seduce you... if anyone wants me to help make this, just deliver some Durians to my door step...!

By: Roz@HomeKreation
Skin recipe by: KakWan@Citarasawan
Filling recipe by: Roz@HomeKreation - leftover from here
Translated into English by HomeKreation 
SKIN INGREDIENTS: 
250ml Fresh Milk
100g Flour
1/4 tsp Salt
3 Eggs
1 tbs Melted Butter
1 tbs Pandan Paste 

DURIAN FILLING:
200ml Whipping Cream (whipped) + 10 Durian pulps 

METHOD:
1. Place all skin ingredients in a blender & process untl smooth.
Strain into a bowl.
2. Spread a scoop of the batter into a flat pan.
Lift out once cooked.
Repeat until batter is used up.
3. Place a scoop of Durian filling onto a piece of a skin & fold like a pillow shape. Ensure the smoother side of the skin is on the outside.
Repeat until all skin & filling are used up.
4. Serve immediately or chilled.
*************************************************

BAHASA MALAYSIA VERSION
Kuih ni amatlah sedap sehingga tak dapat nak di ceritakan.... Kalau sesiapa yg minat durian, kuih ni rugi nyaaa kalau tak pernah cuba! Gandingan kulit & inti krim durian, amatlah mengasyikkan setiap gigitan...! Seketul pasti nya tak cukup!

Along nak ucapkan ribuan terima-kasih pada KakWan yg banyak kasi tip2 camna nak buat kulit tu dan terutama nya resepi yg memang best! Rasa kulit ni cam yang Along beli sebelum nya kat sini. Caaaaynag KaWan!!! Mmmmuah2!

Resepi kulit oleh: KakWan@Citarasawan
(Resipi di taip semula utk mudah rujuk)
Resepi inti krim durian oleh: AlongRoz@HomeKreation - baki drpd sini
BAHAN2 KULIT: 
250ml Susu Cair
100g Tepung Gandum
1/4 st Garam
3 biji Telur
1 sb Mentega Cair
1 sb Pes Pandan 

INTI KRIM DURIAN: 
200ml Whipping Cream (whipped) + 10 ulas Isi Durian 

CARA2:
1. Masukkan kesemua bahan2 kulit ke dlm blender & kisar sehingga sebati.
Tapis.
2. Ambil sesenduk adunan & ratakan ke dlm kuali menjadi dadar nipis.
Biarkan sehingga masak sebelum di angkat.
Buat semua sehingga habis.
3. Letak satu senduk inti krim durian ke atas sekeping kulit & lipat seperti bantal.
Pastikan bahagian kulit yg licin di sebelah luar.
Buat sehingga habis.
4. Hidangkan segera atau di sejukkan dahulu.



Monday, November 21, 2011

Mee Jawa II

 Mee Jawa is a very popular dish in Sarawak but very few restaurants in Miri make real nice ones. The best Mee Jawa used to be near Miri port and ever since it closed more than 10 years ago, there is no one yet can match it until now. Sweet potatoes are very expensive in Miri (ranging from RM6-8 per kg) and I think this is the reason why all restaurants are replacing it with cornstarch instead. It will not taste the same without sweet potatoes as thickener no matter how well it is cooked.

I had plenty of beef from the recent qurban, so decided to make my own Mee Jawa. This time, I decided to make a simpler version than the first one I made here before. Also, I was in a mood to make my own yellow noodles. The outcome was dellllicioussss..... at least my own crave is satisfied!
By: Roz@HomeKreation
INGREDIENTS:
Mixed Spices (Cinnamon stick, Cloves, Cardamon & Star Anise)
 

4 Shallots*
2 cloves Garlic*
½ inch Ginger*

½ inch Galangals*
(*blended)
2 tbsp Curry Powder
300g Beef – sliced
1 litre Beef Stock
500g Sweet Potato – boiled & blended
Salt
1 kg Fresh Yellow Noodles
– blanched (see homemade here)
Garnishing - Bean Sprouts, Boiled Eggs, Chilies, Limes, Fried Onions

METHOD:
 

1. Heat up some oil & stir fry mixed spices & blended ingredients until fragrant.
Add in curry powder and stir few more minutes until fragrant.
Add in beef, beef stock, water (required amount), salt & let it boil and until beef is tender. 

Add in blended sweet potato and cook until boiled.

2. Serve noodles with above Mee Jawa gravy and garnishes.

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

BAHASA MALAYSIA VERSION
Teringin nak makan Mee Jawa yang sedap & yang kat restoren tu takda yang menepati citarasa ku yang mahukan rasa Mee Jawa sebenar dengan kuah pekat keledek. Keledek kat Miri ni mahal sangat (RM6-8 se kg) sampai kat restoren semua nya hanya menggunakan tepung jagung sebagai pemekat. Lagi satu yang Along tak berapa suka, masakan mereka tu manis macam makan pengat.

Bila dah teringin sangat nak makan, apa lagi... buat sendiri kan bagus, dapat makan puas2 ikut selera sendiri. Siap buat mee sendiri lagi.... Hasil nya memang berbaloi.... hubby & anak2 makan bertambah2.

BAHAN2:
Rempah Tumis (Kulit Kayu Manis, Cengkih, Pelaga & Bg Lawang)
4 ulas Bwg Merah*
2
ulas Bwg Putih*
½ inch Halia*

½ inch Lengkuas*
(*blend)
2 sb Rempah Kari
300g Daging – hiris
1 liter Air Rebusan Daging
500g Ubi Keledek – rebus & blend
Garam
1 kg Mee Kuning – celur (lihat homemade kat sini)
Bahan tabur - Taugeh, Telur Rebus, Cili, Limau, Bwg Goreng

CARA2: 
1. Panaskan minyak & tumis rempah tumis & bhn blend sehingga wangi.
Masukkan rempah kari & kacau sebentar sehingga naik bau.
Masukkan daging, air rebusan daging, tambah air setakat perlu, garam & biar menggelegak & daging empuk.
Masukkan keledek blend & masak sebentar sehingga menggelegak.

2. Hidangkan mee dgn kuah & bahan tabur.

Homemade Noodles

Fresh beef from recent Qurban

Sunday, November 20, 2011

Briyani Fried Chicken (Ayam Goreng Berempah Beriani)

 We felt like having Lalapan style dish and Briyani Fried Chicken was just right to go along with...! It wasn't planned for so the vegetable set was quite incomplete without fried fermented soy cake (Tempe) and Taufoo. Even my Sambal Belacan was quite pale because only 1 red chili was available and made do with green chili and chili padi instead - tastewsie still superb sambal belacan...!
If anyone needs the recipe in English, please shout......
*******************************************

BAHASA MALAYSIA VERSION
Kali ni Along cuba resepi  dari DJ, gang Sarawak... Sedap ayam ni... Along hidangkan menu simple jer malam tu hanya dengan sambal belacan dan ulam2an pun dah cukup. Thanks DJ, it was very nice...

Sumber:  DayangJack
Resepi Along ubahsuai sedikit & taip semula supaya lebih ringkas.
BAHAN2:
1/2 ekor Ayam saiz - dipotong 
2 tangkai Daun Kari
2 sb Tepung Jagung
2 sb Rempah Bberiani
1 sb Rempah Kari Ikan
1
sb Rempah Kari Daging
1/2 sb Serbuk Kunyit
1/2 sb Serbuk Cili
(Along guna 2 sb Cili Mesin)
6-7 btg Serai
*
6 biji Bawang Merah*
1 inci Halia*
4 ulas Bawang Putih*
(* blend) 
Garam, Gula

CARA2:
1.Gaulkan ayam bersama kesemua bahan dan perapkan 1 jam atau semalaman (simpan dalam peti sejuk).
(Along tak perap pun, sebab tu lah pucat jer warna nya tapi rasa tetap sedap & berperisa).
2. Goreng ayam sehingga masak keemasan.
3. Hidangkan bersama nasi.

Saturday, November 19, 2011

Ayam Sos Siam

 Not much to say other than thumb up to Ummi who created this unique dish with special aroma of turmeric leaves. Not only simple to make but appetite opener when you are bored with the usual dishes. Thanks to dZana who promoted this dish.
By: Roz@HomeKreation
Source: dZana, original by: Ummi
Translation into English by HomeKreation
Recipe has been slightly modified by HomeKreation
INGREDIENTS:
1/2 Chicken - cut
1 tsp Turmeric Powder
1 Potato - cut wedges (not in the orig recipe) 
4 tbsp Chili Paste (instead of Cili Padi) 
4 ulas Bwg Putih - pounded 
1 Big Onion - sliced 
1/3 cup Thai Chili Sauce (instead of chili sauce) 
1 - 2 Turmeric Leaves - sliced finely 
Salt

METHOD:
1. Rub chicken & potato with salt & turmeric powder.
Deep fry until cooked.
Dish out.

2. Heat 3 tbsp oil & stir fry pounded garlic until fragrant.
Add in chili paste & stir until fragrant.
Add in big onion, chili sauce & stir until slightly thicken.
Add in chicken, potato, turmeric leaves & mix well.
Add in salt if necessary.

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

BAHASA MALAYSIA VERSION
Tak tau nak  kata apa, cuma "walaaaaaa....!!" & thumb up! Along punya selera memang sehaluan lah dengan Ummi - well done Ummi yg menghasilkan lauk sos siam campur daun kunyit ni. Maceh pada Ummi dan juga dZana juga yg tolong promote.

Source: dZana, resipi asal oleh: Ummi
Along ubahsuai resepi & di taip semula (halal ya Ummi) - sila rujuk di link utk resepi asal.
BAHAN2:
1/2 ekor Ayam - potong2 
1 st Serbuk Kunyit
1 bj Kentang - belah (Along tambah, resepi asal tak letak) 
4 sb Cili Mesin (resipi asal guna cili padi siam) 
4 ulas Bwg Putih - tumbuk 
1 labu Bwg Besar - dihiris 
1/3 cwn Sos Cili Siam (resipi asal guna sos cili) 
1 - 2 helai Daun Kunyit - dihiris halus 
Garam

CARA2:
1. Lumur ayam & kentang dengan garam dan serbuk kunyit.
Goreng ayam & kentang sehingga masak.
Angkat dan ketepikan.

2. Panaskan 3 sb minyak & tumis bwg putih sehingga garing.
Masukkan cili mesin & kacau sehingga wangi.
Masukkan bawang besar, sos cili dan kacau sehingga pekat.
Masukkan ayam, kentang, daun kunyit dan di gaul rata. 
Masukkan garam jika perlu.

3. Hidangkan dengan nasi putih.

Apple Crumble (Again)

 I was busy whole day including making swiss roll, Peanuts & Ikan Bilis Sambal and preparing dinner whilst AngahRuz been nagging for his favourite Apple Crumble. The apples been sitting in the fridge for more than a week since his last request. Since I couldn't cope anymore, I pulled out the recipe and asked him to try out himself (I think he made this once before). .......so here is the outcome including the table layout & photographing all by AngahRuz....! What you think? I personally give him a very good mark for this!

AngahRuz made double portion of earlier recipe with bigger casserole too.
 For recipe, refer here.

BAHASA MALAYSIA VERSION
Sesiapa yang nak resipi tu, sila semak kat sini ya. Kali ni hasil masakan sehingga hidangan & gambar adalah hasil tangan anak bujang - AngahRuz. Ni fevret se isi keluarga. Angah buat portion dua kali ganda resepi yg kat sini & bekas pun double size.
Ready for baking

Friday, November 18, 2011

Peanuts & Ikan Bilis Sambal (Again)

Three packs of Peanuts & Ikan Bilis Sambal on the way to Netherlands for my dear friends, Ja, Sheh Hwa & Jeff who helped me to carry. Enjoy.....!

Recipe was posted earlier on here but reposted herewith again with BM translation.

By: Roz@HomeKreation
INGREDIENTS:
250g Ikan Bilis (local anchovies)
250g Peanuts
1/2 cup Oil
1 cup Chilli Paste
10 Shallots*
1 cm Belachan* (* blend)
1 tsp Tamarind - add water to squeeze juice
2 tsp Sugar
Salt

METHOD:
1. Heat up oil & deep fry Peanuts until crispy. Put aside.
Deep fry Ikan Bilis until crispy. Put aside.

2. Stir fry chilli paste & pounded ingredients until fragrant.
Add in tamarind juice, salt & sugar.
Cook until sambal is dry.
Add in fried Ikan Bilis & peanut & mix well.

3. Cool and store in an air-tight container to ensure peanut & Ikan Bilis remain crispy.
Can be served with white rice or bread.
This can last for a month in room temperature.
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BAHASA MALAYSIA VERSION
Along dah banyak kali tunjuk Sambal Kacang & Ikan Bilis ni. Along buat ni setiap tahun untuk bersahur di bulan Ramadhan dan juga untuk hadiah kat kawan2 yang jauh. Kali ni buat untuk hantar ke Holand. Resepi dah ada sebelum ni kat sini tapi kali ni, Along buat terjemahan BM pula.

Sambal Kacang & Ikan Bilis

BAHAN2:
250g Ikan Bilis (local anchovies)
250g Kacang Tanah
1/2 cwn Minyak
1 cwn Cili Mesin
10 ulas Bwg Merah*
1 cm Belacan* (* blend)
1 st Asam Jawa - campur sedikit air
2 st Gula
Garam

CARA2:
1. Panaskan minyak & goreng kacang sehingga rangup. Angkat & ketepikan.
Goreng Ikan Bilis ehingga rangup. Angkat & ketepikan.

2. Tumis cili mesin & bahan kisar sehingga wangi.
Masukkan air asam jawa, garam & gula.
Masak sehingga sambal kering &masukkan kacang & ikan bilis tadi.
Gau sehingga rata.

3. Setelah sejuk, simpan dalam bekas kedap udara.
Hidangkan dgn nasi atau roti.
Sambal ni tahan sehingga sebulan pada suhu bilik.

Thursday, November 17, 2011

Stained Glass Swiss Roll with Durian Cream Filling

 I was trying to play with the idea of making decorated swiss roll after seeing it at Hanker's website here. Known Hanker since the last few years during her assignment to Miri and wish her all the best in the new assignment.
  This is my first attempt by trial & error and it was quite messy - will try again next time may be with simpler pattern. I was too excited to make stained glass deco - should have just start with a simple pattern like rows of strawberries like Hanker's.
 The ultimate satisfaction from this making is not the look... but when everyone's eyes widely rolled up on the first bite....!! Honestly speaking, this is the most delicious rolls that we all ever had.... I give compliments to my own self in creating the durian cream filling... such a heaven with smooth, naturally sweeten cream mixed with fresh durian pulps!! One roll was highly complained as not enough!
To make decorated swiss rolls, you can use any recipe. Below is my favourite one.

By: Roz@HomeKreation
Recipe modified & adapted from here
Size: 12"x10" tin or 10" roll
INGREDIENTS:
4 Eggs

75g Castor Sugar
1 tsp Baking Powder
1 tsp Vanilla Essence
2 tsp Ovalette
55g Hongkong Flour
1 tbsp Milk Powder
70g Butter - melted

DURIAN FILLING:
200ml Whipping Cream (whipped) + 10 Durian pulps

METHOD:
1. Place all ingredients, except butter, in a mixing bowl.
Beat on high speed until thick with ribbon trail.

Pour in the melted butter. Mix well.

2. Set aside 1 scoop of the batter and mix with preferred color. 
Pour into a piping bag.
Pipe onto a lined tin with your preferred pattern.
Bake for 1 minute.
 

3. Pour the batter on top of the pattern.
Bake at 170C for 20 minutes.
Let it cool.
Turn the cake onto another piece of paper & touch up the pattern for fine lines.
Spread with Durian Cream filling & roll.
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BAHASA MALAYSIA VERSION
Ini percubaan pertama Along buat deco2 ni.... Along memang minat buat 'stained glass' pattern tapi apabila buat kat swiss roll ni nampak comot pula. Lain kali kena improve lagi... seronok lah buat ni!
Yang paling best bab swiss roll ni bukan rupa nya tapi rasa yang sungguh mengasyikkan. Hasil kreativiti Along sendiri, terjadi lah kombinasi swiss roll & durian krim yang memang takda tandingan nya dgn filling yg lain (pada selera Along & famili lah k....hehe). Satu roll ni sekali hadap terus abis, semua komplen sedap sangat sampai tak cukup....hehehe!

SWISS ROLL BERHIAS DENGAN INTI KRIM DURIAN

Recipe modified & adapted from here
Saiz: 12"x10" tin or 10" roll
BAHAN2:
4 biji Telur

75g Gula Kaster
1 st Baking Powder
1 st Vanilla Essence
2 st Ovalette
55g Tepung Hongkong
1 sb Susu Tepung
70g Mentega - cairkan

DURIAN KRIM:
200ml Whipping Cream (whipped) + 10 ulas Isi Durian

CARA2:
1. Campurkan kesemua bhn2 kecuali mentega & pukul dgn kuasa tinggi sehingga kembang & pekat.
Masukkan mentega cair & gaul rata.

2. Ambil sesudu bahan & warnakan.
Paipkan bentuk hiasan ke dlm tin.
Bakar 1 minit.

3. Tuangkan adunan ke atas adunan warna & bakar
170C selama 20 minit.
Sejukkan, ratakan krim durian & gulung kemas.