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Sunday, April 29, 2012

Fettuccine in Special Salmon Tomato Sauce

 Come and join our delicious, finger licking breakfast this morning. Fettuccine served with special tomato sauce which contains smoked salmon, imported fresh spinach, mushroom and fresh basil leaves; sprinkled with parmesan cheese and accompanied with pretzel rods.... a big wow from everyone... no hotel cooking can match home made cooking which is far more tastier and richer with our favourite ingredients!
I've posted pasta recipes many times in this blog which you can refer to. I'm too busy today and cannot afford to spend much time behind the computer. The different this time just playing with the ingredients. Thanks again to my reader from Canada who gave me the smoked salmon - really delicious with any cooking!
The sauce enriched with all fresh ingredients!

Thursday, April 26, 2012

Basil Fish (Ikan Bersambal Daun Selasih)

 I bought our family's favourite Yellow Tail Snapper recently.... We love it deep fried until crispy on the outside but juicy in the inside. Some types of snappers are tough and dry when deep fried but this type is always turned out fabulous. My Basil grows very well in my backyard and time to trim it and hence created this dish. Thumbs up from my two boys & hubby. I personally like it too.
Yellow Tail Snapper

Daun Selasih/Basil yg gemuk2 dari kebun belakang rumah
By: Roz@HomeKreation
INGREDIENTS:
1 whole Snapper (about 800g)
1/2 tsp Turmeric Powder
10 Green Chilies*
1 Red Chili*
4 cloves Garlic* (* chopped in processor) 
1/2 Big Onion**
1 Tomato**
1 bunch Basil Leaves** (** chopped) 
Salt & Sugar

METHOD:
1. Slice fish as shown in the photo above.
Rub with salt & turmeric powder.
Deep fry until crispy on the outside.
Place it on serving plate.

2. Heat up 1 small scoop of oil & stir fry chopped ingredients* until fragrant.
Add in big onion & tomato & stir until tomato is soften.
Add in 1/4 cup of water & stir until thicken.
Add in basil leaves, salt & sugar.
Stir well & pour on top of fish.

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

BAHASA MALAYSIA VERSION
BAHAN2:
1 ekor Ikan (~ 800g)
1/2 st Serbuk Kunyit
10 bj Cili Hijau*
1 bj Cili Merah*
4 ulas Bwg putih* (* cincang dgn mesin) 
1/2 bj Bwg Besar**
1 bj Tomato**
Daun Selasih** (** cincang) 
Garam & Gula

CARA2:
1. Kelar2 ikan seperti dlm gambar di atas.
Lumur ikan dgn garam & kunyit.
Goreng dgn minyak dlm sehingga garing.
Angkat ke dlm pinggan.

2. Panaskan 1 senduk kecil minyak & tumis bhn2 cincang* sehingga garing.
Masukkan bwg besar, tomato & kacau sehingga tomato lembut.
Masukkan 1/4 cwn air & kacau sehingga pekat.
Masukkan daun selasih, garam & gula.
Kacau sebati & tuangkan ke ats ikan goreng tadi.

3. Hidangkan dgn nasi.

Wednesday, April 25, 2012

Gulai Pedas Ayam

Feel like having dish with gravy tonight.....this what I came up with.

By: Roz@HomeKreation
INGREDIENTS:
½ Chicken - cut to pieces
5 Shallots*
8 tbsp Chilli Paste*
2 inches Ginger* (* blended) 
1 Lemongrass - bruised
1 bowl Coconut Milk
1 Turmeric leaves - sliced finely
1 tsp Turmeric powder
1 piece Dried Tamarind
Salt & MSG (optional)

METHOD:
1. Place all in a pot & stir until boiled and chicken is cooked.
2. Serve with rice / roti.
****************************************

BAHASA MALAYSIA VERSION
Malam ni teringin nak makan lauk ayam berkuah tapi tak lalu dah nak makan kari, kurma dan seangkatan nya... Akhir nya, Along buat lauk ala2 Rendang Pedas tapi Along kurangkan bawang2 nya dan santan. Along masak berkuah dan tak payah sampai kering.... jadilah Gulai Pedas Ayam.... Bebudak & bapak budak semua nya laju jer makan...hehe.  Sori lah malam ni takda mood nak snap gambor beria2.... nak cepat ngap jer ni.

BAHAN2:
½ ekor Ayam - potong2
5 bj Bwg Merah*
8 sb Cili Mesin*
2" Halia* (* blend) 
1 btg Serai - ketuk
1 mangkuk Santan
1 helai Daun Kunyit - hiris nipis
1 st Serbuk Kunyit
1 kpg Asam Gelugor
Garam & MSG (optional)


CARA2:
1. Letak kesemua bhn2 ke dlm periuk & kacau sehingga menggelegak & daging ayam masak.
2. Hidangkan dgn nasi / roti.

Tuesday, April 24, 2012

Kembung Panggang Daun Kunyit Bersumbat Sambal

 Wrap the fish with turmeric leaf & pan grill.... the fish is stuffed with sambal.... accompanied with other dishes - Veg Tom Yam and Cencaluk..... what a delicious meal for dinner!
 By: Roz@HomeKreation
1. Slice the back of the fish & stuff with Sambal Belacan. 
2. Rub fish with salt & wrap with turmeric leaf.
3. Heat up few tbsp oil in a flat pan & grill until cooked one side.
4. Flip the other side & let it completely cooked.
5. Serve with rice along other dishes.
********************************


BAHASA MALAYSIA VERSION
Balik kerja hari ni kelaparan sampai ketar2 sebab tak makan tengahari (takda selera). Gobek2 petisejuk ada ikan kembung dan daun kunyit. Hari Ahad lepas, Along nyangkul2 tercangkul sepohon daun kunyit sampai tercabut sepohon. Sayang nak bazir daun tu, Along buat lah balut ikan bakar. Waduh2.... harum satu rumah bila di panggang tambahan pula ikan tu di sumbat sambal.... pekena dengan sambal cencaluk CikMal kasi dan sayur tomyam... sengkak perut kekenyangan.

1. Belah belakang ikan kembung & sumbat dgn sambal belacan. 
2. Lumur ikan dgn garam & balut dgn daun kunyit.
3. Panaskan beberapa sudu minyak dlm kuali leper.
4. Panggang ikan sehingga masak & alih supaya masak di kedua2 belah.
5. Hidangkan dgn nasi & lauk sampingan lain.

Lompang Labu

 Do not be deceived by the look..... this is a fail.... poor me....

BAHASA MALAYSIA VERSION
Hari ni balik kerja terus bergegas ke dapur.... dah lama teringin nak makan kuih kaswi labu. Beberapa hari lepas nampak Noorma buat Kuih Lompang Labu, cepat2 salin dan hari ni balik kerja awal sedikit sebab nak buat projek kuih ni. Selalu nya Along perhatikan resepi betul2 sebelum mencuba tapi kali ni terus jer cuba tanpa pikir panjang. Bila dah masak kuih ni.... alahai mak oi.... keras bukan main lagi walau pun masih hangat - potong dgn sudu pun tak putus.... kalah dodol pun tak keras camni. Bila belek2 semula resepi memang sukatan air nya sangat sedikit, cuma 1/2 cwn air berbanding 1 cwn tepung beras..... Noorma, tolong komen ya.... agak nya Noorma salah taip resepi nya kot..... Kali kedua minggu ni hampa dengan percubaan gagal selepas lempeng nasi.... rezeki Cik Pah lah lagi....

Sunday, April 22, 2012

Kek Kelasi Mabuk (Sarawak Steamed Cake)

 I'm so happy and very satisfied with the outcome.... I've been looking for this recipe for quite some time until HaSue shared in her blog recently. This is one of Sarawak unique cakes - the green layers are enriched with horlicks and pandan flavour matched with white lime meringue layer - so good!
By: Roz@HomeKreation
Source: Hasue
English translation will be provided later upon request. Right now I'm lazy to type a lot.
BAHASA MALAYSIA VERSION
Tak sabar2 rasa nya nak buat kek ni bila nampak kat dapur HaSue.... Akhir nya tertunai juga hasrat hati... (hehe pinjam ayat KakInaKL). Puas hati sebab memang sedap resepi ni. Sesiapa yg tak pernah makan ni harus cuba sebab keunikan kek Sarawak memang mengasyikkan  - kek yg kaya berperisa dan lembab - lapisan tengah nya meringue berperisa limau kasturi.... amat sedap. TQ HaSue & tuan empunya resepi yg sudi panjang2kan resepi nya. Lagi pun ni kira hadiah Along meneka nama kek ni dgn tepat kan....hehe.

Source: Hasue (Orig owner: Pn. Lynda Hj Taiban)
Resepi di taip semula utk mudah rujuk sendiri.
Saiz: 9" persegi (Along buat separuh adunan di bawah, guna tin 5"x9")
LAPISAN HIJAU:
450g Mentega
200g Horlicks
14 biji Kuning
Telur
6 biji Putih Telur
150g Gula
150g Tepung Gandum
2 st Esen Vanilla
(Along xletak)
1 botol Pandan Paste
(Along cuma letak 2 sb)

CARA2:

1. Pukul telur dan gula sehingga kembang.
Masuk butter, pukul hingga putih.
Masuk esen vanilla, tepung, horlick dan pandan paste.
Bahagikan kepada dua bahagian.

LAPISAN PUTIH:
8 biji Putih Telur
10 sb Gula Halus
4 st Tepung Gandum
6 biji Limau Kasturi 


CARA2:
1. Pukul putih telur hingga kembang.
Masukkan gula & pukul lagi sehingga menjadi meringue/kental (mangkuk diterbalikkan dan adunan tidak tumpah).
Masukkan tepung.
Akhirnya masukkan jus limau, pukul lagi hingga pekat dan sebati supaya jus bergaul rata.

CARA MENGUKUS:

1. Kukus 1 bahagian hijau selama ½ jam.
2. Bila sudah masak, baru tuang adunan putih telur. Kukus lagi selama ½ jam.
3. Bila adunan putih sudah masak baru lapiskan dengan 1 lagi bahagian hijau yg kedua. Kukus lagi selama 40 minit.

Nota:
Bancuhkan adunan putih telur selepas 20 minit mengukus lapisan hijau pertama, supaya tidak terlalu lama adunan berteduh dan boleh menjadi cair. Akibatnya nanti lapisannya tidak teratur dan tidak cantik


Lempeng Nasi (Rice Pancake)

Bangun pepagi Along buat kari ayam, berangan nak makan dengan Lempeng Nasi yg Along nampak kat dapur Hana - nampak Hana punya cantik jer, kita pun bayangkan lempeng ni ala2 tosei kot. Tapi malang nya, lempeng Along yg pertama hancur berderai bila nak di balikkan. Along pun tambah 1 cawan tepung, air & garam - blend semula. Walau pun tak berderai macam yg first tadi tapi tetap mencabar.... tekstur nya amat melekit2 sekali & pecah bila di angkat. Akhir nya cuma berjaya dapat 3 keping macam dlm gambar tu. Itu pun  bila makan lembik & melekit2 rasa nya.... mungkin sebab jenis nasi yg Along gunakan (beras siam).... sedekah kat Cik Tong Pah.... Nasib lah my two boys went for picnic with their friend's family, so Along, hubby & Liana makan kari ayam tu dgn roti canai segera jer.

Resepi asal dari CMG tapi Hana kata dia buat tak ikut resepi pun. Mungkin salah Along kat mana2 kot, Along tak salahkan resepi tapi apa yang Along cuba di dapur Along akan kongsikan di sini.... kalau tak jadi Along akan terus-terang - mungkin ada yg boleh beri pertua atau pun buat panduan orang lain yg ingin mencuba.
 

Friday, April 20, 2012

Green Rendang (Rendang Hijau)

 Another green dish.... of course it is because I have green chilies in abundance.... let's enjoy it while I can. My Emak normally cooks green rendang (she calls it Rendang Minang) only during Idh but she used beef instead. My version here is a lot simplified version... well you know me by now, that I always cook something simple and quick... that's the life of working mum!

I'm really tired right now... feel like putting up match stick at my eye lids. Gotta go to bed early otherwise expect migraine attack the next day. I'll share the recipe later, may be tomorrow. Enjoy the pix in the meantime....
Hi again! Here is sharing the recipe. I used less amount of Santan than normal rendang in order to cut down fats.

Serves 5 persons
INGREDIENTS:
1/2 Chicken - cut 
10 Shallots*
10 Green Chili*
10 Chili Padi*
2" Ginger* (* blend) 
3 Lemongrass (blend but I just bruised) 
1 tsp Turmeric powder
1 Turmeric Leaf (finely sliced) - forgot to put :)
1 bowl Thick Santan
1 tsp Sugar
Salt

METHOD:
1. Heat up a scoop of oil & stir fry blended ingredients*, turmeric powder, lemon grass until fragrant.
2. Add in chicken, turmeric leaf, salt, sugar & stir for few minutes until chicken partly cooked.
3. Pour in 1/3 coconut milk & stir until thicken.
Repeat with the remaining coconut milk, adding 1/3 at a time until thicken.
4. Serve with rice or glutinous rice.
***************************************

BAHASA MALAYSIA VERSION
 Hahaa.... dah dua hari berturut2 masak hijau ni... kan Along tengah kaya dgn cili hiju ni. Kali ni masak Rendang Hijau pula.... Emak Along setiap tahun tak pernah miss buat Rendang Hijau Daging tapi Emak panggil nama Rendang Minang. Rendang ni pedas nya lebih menyegat di bandingkan dgn Rendang Pedas atau Rendang Hitam tapi istimewa dgn harum cili nya. Along permudahkan resepi nya sebab nak cepat siap.... biasa lah kan...hehe. Santan nya pun di kurangkan untuk kesihatan. Kalau nak yg kaw2 boleh lah bubuh santan banyak2 tapi jangan lupa rajin2 jogging tau....haha.

Saiz hidangan 5 org
BAHAN2:
1/2 ekor Ayam - potong2 
10 bj Bwg Merah*
10 bj Cili Hijau*
10 bj Cili Padi*
2" Halia* (* blend) 
3 btg Serai (blend tapi Along ketuk2 jer) 
1 st Serbuk Kunyit
1 helai Daun Kunyit (hiris halus) - kali ni terlupa nak bubuh :)
1 mangkuk Santan Pekat
1 st Gula
Garam

CARA2:
1. Panaskan sesenduk minyak & tumis bhn blend, serbuk kunyit, serai sehingga wangi2. 2. Masukkan ayam, daun kunyit, gula, garam & kacau sehingga ayam separuh masak.
3. Tuangkan 1/3 santan & masak sehingga pekat.
Ulangi dgn santan selebih nya, dua kali masukkan santan setiap kali 1/3 sehingga kuah pekat.
4.Hidangkan dgn nasi atau pulut.

Fish in Green Chili Sambal (Ikan Bersambal Hijau)

Our office postman sold very cheap green chilies fresh from his garden. I bought two bags which costs only RM2 each. Since I have plenty of it, here what I came up with.

By: Roz@HomeKreation
INGREDIENTS:
3 pieces Fish Fillet (like the one in the photo above) 
1 Big Onion - sliced 
10 Green Chilies*
Few Chili Padi*
5 Shallots*
1 clove Garlic* (*pounded) 
1 tsp Turmeric Powder
1 Tomato - cut 
1 tsp Sugar
Salt

METHOD:
1. Rub fish with salt & turmeric powder & deep fry until cooked.
2. Heat up few tbsp oil & stir fry big onion until brown.
Add in pounded ingredients*, turmeric powder, sugar, salt & cook until fragrant.
Add in fried fish, tomato & mix well.
3. Serve with rice.
*************************

BAHASA MALAYSIA VERSION
Banyak nya cili hijau kat rumah ni.... jadi Along masak lah ikan bersambal hijau.

BAHAN2:
3 ketul Ikan Isi
1 bj Bwg Besar - hiris
10 bj Cili Hijau*
Cili Padi*
5 bj Bwg Merah*
1 ulas Bwg Putih* (*tumbuk)
1 st Kunyit
1 st Gula
1 Tomato - potong 
Garam

CARA2:
1. Lumur ikan dgn garam & kunyit& goreng dgn minyak dalam sehingga masak.
2. Panaskan sedikit minyak & goreng bwg besar sehingga perang.
Masukkan bhn tumbuk*, serbuk kunyit, gula, garam & masak sehingga wangi.
Masukkan ikan goreng, tomato & gaul rata.
3. Hidangkan dgn nasi.

Thursday, April 19, 2012

Nasi Dagang Multigrain

This time I made Nasi dagang using organic multigrain rice. See here how the multigrain rice looks like. For recipe of Nasi Dagang, see here or here.
********************************************

BAHASA MALAYSIA VERSION
Kali ni Along guna multigrain rice organik utk buat Nasi Dagang. Nak tengok multigrain rice yg Along gunakan boleh tengok kat sini. Untuk resepi Nasi Dagang dan lauk nya, boleh tengok kat sini & sini.

Wednesday, April 18, 2012

Salmon Fettuccine

 A reader from Canada gave me a surprise gift few months ago - a box of smoked salmon. I didn't rush to cook it because it has a shelve live of 5 years and I wanted to wait for the right moment to enjoy it with whole family. Finally, decided to cook pasta with it and my choice of pasta is fettuccine.... outcome was really delicious and whole family really enjoyed it. Thanks so much to the kind reader for generous gift. Hope you will also try this recipe that I shared herewith.
By: Roz@HomeKreation
INGREDIENTS:
1 packet Spinach Fettuccine - boil until tender al dente 
1 Big Onion*
5 cloves Garlic*
1 Red Chili* (* chopped) 
1 tsp Ground Black Pepper
1 tsp Chili Powder
Extra Virgin Olive Oil
1 can Button Mushroom - sliced 
1 bunch Fresh Basil - chopped 
1 tsp Chicken Sauce
Salt
Parmesan Cheese

METHOD:
1. Heat up olive oil & stir fry chopped ingredients* until fragrant.
Add in black pepper, chili powder, mushroom, basil, chicken sauce, salt & stir for a while.
Add in Fettuccine & stir well.
2. Sprinkle parmesan cheese when serve.
***********************************************
Vacuum packed smoked salmon

BAHASA MALAYSIA VERSION
Buat fetuccine lagi tapi kali ni Along campur smoke salmon yg di hadiahkan oleh pembaca dari Canada. Sedap nya smoked salmon ni masak cam ni!
BAHAN2:
1 bungkus Spinach Fettuccine - rebus sehingga lembut al dente 
1 bj Bwg Besar*
5 ulas Bwg Putih*
1 bj Cili Merah* (* cincang) 
1 st Lada Hitam Tumbuk
1 st Cili Serbuk
Minyak Zaitun Extra Virgin
1 tin Cendawan Butang - hiris
1 ikat Daun Selasih - cincang
1 st Sos Ayam
Garam
Parmesan Cheese

CARA2:
1. Panaskan minyak zaitun & tumis bhn2 yg di cincang* sehingga garing.
Masukkan lada hitam, serbuk cili, cendawan, daun selasih, garam dan kacau sebentar.
Masukkan Fettuccine & kacau sebati.
2. Hidangkan dgn taburan parmesan cheese.

Light Creamcheese Streusel Bars

 A kind reader shared this recipe with me to try which is one of her favourite.... I'm afraid this is for sweet tooth.... The amount of sugar in the crumbs is higher proportion than the flour which I've reduced significantly but still too sweet. The filling is also incredibly sweet and creamy due to generous amount of condensed milk beyond my tolerance level. So, enjoy the nice pictures......

Tuesday, April 17, 2012

Ayam Masak Kunyit II (Turmeric Chicken II)

Bring your plate of rice to enjoy this dish.... simple and yummy.

By: Roz@HomeKreation
Serves 5 persons
INGREDIENTS:
8-10 pieces Chicken
10 Chili Padi*
4 Shallots*
1/2 Big Onion*
2 cloves Garlic*
1" Ginger*
1" Fresh Turmeric Root*  (* blend with water)
2 Lemongrass - bruised 
1-2 Tomato - cut 
Salt

METHOD:
1. Heat up some oil & stir-fry blended ingredients & lemongrass until fragrant.
2. Add in chicken, salt, a bit water (if you like some gravy) & cover until chicken is cooked.
3. Add tomato & stir few more minutes.
4. Serve with white rice.
***************************

BAHASA MALAYSIA VERSION
Walau pun simple, sedap.... orang bekerja & sibuk cam Along memang suka masak lauk campak2 macam ni....!

Hidangan 5 orang
BAHAN2:
8-10 ketul Ayam
10 bj Cili Padi*
4 ulas Bwg Merah*
1/2 bj Bwg Besar*
2 ulas Bwg Putih*
1" Halia*
1" Kunyit Hidup*  (* blend dgn air)
2 btg Serai - di ketuk
1-2 bj Tomato - potong
Garam

CARA2:
1. Panaskan sedikit minyak & tumis bhn blend & serai sehingga naik bau.
2. Masukkan ayam, garam, sedikit air (jika mahu berkuah) & tutup sehingga ayam masak.
3. Masukkan tomato & kacau beberapa minit lagi.
4. Hidangkan dgn nasi.

Monday, April 16, 2012

Apple Tarts

 There was a plate of green apples leftover after a meeting and I took them home to make apple jam. I have not tasted any apple tart before but I imagined that should be nice & gave it a try. I am so delighted with the outcome and true enough it is delicious. My two boys love it so much that if I don't stop them all will be gone in a blink. Shared small portion with a colleague who passed me the apples and she likes it too.
 I'm using the same recipe that I made for pineapple tarts here but replace the filling with apple jam. Here is the recipe for apple jam that I've created.

Recipe by: Roz@HomeKreation
APPLE JAM
INGREDIENTS:
5 cups Grated Green Apples (I grated the skin too) 
2½ cups Sugar
1 Pandan Leaf

METHOD:
1. Cook above small fire until thicken.
2. Cool completely before using it as filling.
**************************************

BAHASA MALAYSIA VERSION
Along saja experimen buat tat epal selain drpd tat nenas. Hasil nya sangat lah sedap! Anak2 makan sekali hadap pun boleh habis sebab pastri yg lembut di gandingkan dgn inti epal yg sedang2 masam manis. Sebenar nya epal ni lebihan dari jamuan kat mesyuarat pejabat - tak laku lah hidang epal hijau sbb org tak suka makan epal masam, jadi kita bawa balik aja lah & buat jem. Nak tahu rasa nya kena lah cuba, tak nyesal punya.

Resipi pastri masih menggunakan resepi KakAnim yg Along buat dulu kat sini. Jom tengok resepi jem epal pula.

JEM EPAL
BAHAN2:
5 cwn Epal Hijau yg di sagat (Along sagat dgn kulit nya sekali) 
2½ cwn Gula
1 helai Daun Pandan

CARA2:
1. Masak kesemua bahan di atas api kecil sehingga pekat.
2. Sejukkan sepenuh nya sebelum di gunakan sebagai inti tat.


Sunday, April 15, 2012

Kulit Ayam Goreng Berserai (Spicy Fried Chicken Skin)

Warning....! This is extremely unhealthy and high cholesterol.... but who cares - the desire overruling everything sometimes.... once in a while & a small portion consumption may not do much harm I hope... anyway, spoiling the diet for this is worth it.... hehe. Oo...oh... my medical check-up has been overdue... hope I will not miss it again this year.... Women aged over 40 are advised to do medical check-up annually - have you done yours...?

ok, enough ramblings... let's give it a try for those who dare:

By: Roz@HomeKreation
INGREDIENTS:
+/- 200g Chicken Skin
1 Big Onion - sliced 
4 Shallots*
2 cloves Garlic* (* blend) 
2 tbsp Chili Paste
1 tsp Turmeric Powder
1 Lemongrass - bruised 
Salt & Sugar

METHOD:
1.  Heat up 1 cup oil & fry big onion until almost crispy.
2. Mix chicken skin with the rest og ingredients & add into the frying onion.
3. Stir until all ingredients are dried and chicken is golden brown.
4. Pour into a strainer to drip off excess oil.
********************************************************* 

BAHASA MALAYSIA VERSION
Berani tak mencuba ni.... memang lah kolesterol kat kulit ayam sangat tinggi... sekali-sekala teringin gak nak makan... cubit2 dulu lepas tu habis ratah semangkuk... kwang2....hehe.

BAHAN2:
+/- 200g Kulit Ayam
1 bj Bwg Besar - hiris
4 bj Bwg Merah*
2 bj Bwg Putih* (* blend)
2 sb Cili Mesin
1 st Serbuk Kunyit
1 btg Serai - di ketuk
Garam & Gula

CARA2:
1.  Panaskan 1 cwn minyak & goreng bwg besar sehingga keperangan.
2. Gaulkan kulit ayam dgn kesemua bahan2 & masukkan ke dlm gorengan bwg besar.
3. Kacau sehingga bahan2 kering & kulit ayam keperangan.
4. Tuangkan ke dlm penapis utk mengasingkan minyak berlebihan.

Chili Cheesy Fettuccine

 The boys wanted pasta for dinner & this was prepared few days ago but didn't manage to update it earlier. I like to cook my pasta in this simple popular way i.e. my way - very tasty.
By: Roz@HomeKreation
Serves 5-6 persons
INGREDIENTS:
1 packet Spinach Fettuccine - boil until tender al dente 
5 cloves Garlic*
Chili Padi* (* chopped) 
1 tsp Ground Black Pepper
Extra Virgin Olive Oil
1 can Button Mushroom - sliced 
1 bunch Fresh Basil - chopped 
1 tsp Fish Sauce / Chicken Sauce
Salt
Parmesan Cheese
Edam Cheese

METHOD:
1. Heat up olive oil & stir fry garlic and chili until fragrant.
Add in black pepper, mushroom, basil, fish sauce, salt & stir for a while.
Add in Fettuccine & stir well.
2. Sprinkle parmesan cheese & sliced Edam cheese when serve.
************************************************

BAHASA MALAYSIA VERSION
Ini cara Along selalu masak pasta kat rumah ni.... memang popular walaupun nampak simple tapi sangat sedap berperisa.

Hidangan 5-6 orang
BAHAN2:
1 bungkus Spinach Fettuccine - rebus sehingga lembut al dente 
5 ulas Bwg Putih*
Cili Padi* (* cincang) 
1 st Lada Hitam Tumbuk
Minyak Zaitun Extra Virgin
1 tin Cendawan Butang - hiris
1 ikat Daun Selasih - cincang
1 st Sos Ikan / Sos Ayam
Garam
Parmesan Cheese
Edam Cheese

CARA2:
1. Panaskan minyak zaitun & tumis bwg putih & cili sehingga garing.
Masukkan lada hitam, cendawan, daun selasih, garam dan kacau sebentar.
Masukkan Fettuccine & kacau sebati.
2. Hidangkan dgn taburan parmesan cheese & hirisan nipes Edam cheese.

Saturday, April 14, 2012

Steamed Brownies & Pandan Cheesecake (Brownies Kukus Lapis Cheesecake Pandan)

 I had some leftover cream cheese and didn't want to waste it because it is quite expensive here. I looked for recipe that uses small amount of cream cheese and found this recipe in one of my book collections. I give 5 star credit to the chef for a fabulous recipe - great combination of brownies and cheesecake and particularly like the cheesecake texture which is soft, non-sticky yet crumbly and melt in the mouth. The whole family love it so much - particularly UsuRaz & Liana - almost all gone instantly but managed to rescue four pieces for my friends. They all loved it & one of them will make the cake right away tonight.
By: Roz@HomeKreation
Source: book of Chef Zubaidah Chepa
Recipe is slightly modified, adding Pandan flavour to the green top
Size: 8" square
BROWNIES LAYER:
60g Butter*
30g Cooking Chocolate* (* melt & cool) 
4 Egg Yolks
2 Egg Whites
110g Caster Sugar
25g Flour
25g Cocoa Powder
½ tsp Baking Powder
1 tsp Choc Emulco (I skipped) 

METHOD:
1. Beat egg & sugar until fluffy.
Add in melted choc mixture* while stirring.
Add in the rest of ingredients & mix well.
2. Pour into lined & greased tin.
Steam for 35 minutes.


PANDAN CHEESECAKE LAYER:
1 Egg
30g Caster Sugar
½ tbsp Ovalet
30g Superfine Flour
20g Corn Flour
100-125g Cream Cheese*
1 tbsp Condensed Milk*
1 tsp Pandan Paste* (* beat until smooth) 
50g Veg Oil

METHOD:
1. Beat egg, sugar & ovalet until fluffy and thick.
Add in flour & mix well.
Add in cream cheese mixture* & mix well.
Mix in oil.
2. Pour on top of the brownies layer & steam 30 minutes.
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BAHASA MALAYSIA VERSION
Along nak kongsi satu lagi resepi 5 bintang. Memang sangat puas hati dgn hasil ni. Along tambah perisa pandan pada lapisan ciskek dan kombinasi brownies memang sungguh sedap. Yang Along paling suka, lapisan ciskek tu gebu dan cair dalam mulut. Rasa ciskek + pandan tidak muak makan... itulah anak2 sekali hadap habis terus dalam satu malam. Seronok tengok Liana berebut2 dgn abang2 nya - walhal selalu nya dia tak heran pun nak makan kek.

Source: buku Chef Zubaidah Chepa
Along tambah perisa pandan pada lapisan ciskek & taip semula resipi utk mudah rujuk sendiri
Saiz: 8" persegi
LAPISAN BROWNIES:
60g Butter*
30g Cooking Chocolate* (* cairkan, sejukkan) 
4 bj Kuning Telur
2 bj Putih Telur
110g Gula Kastor
25g Tepung Gandum
25g Serbuk Koko
½ st Baking Powder
1 st Choc Emulco (Along tak bubuh) 

CARA2:
1. Pukul telur & gula sehingga kembang.
Masukkan campuran coklat* & kacau sebati.
Masukkan kesemua bhn2 lain & gaul rata.
2. Tuangkan ke dlm tin yg di lapik & di minyakkan.
Kukus selama 35 minit.

LAPISAN CHEESECAKE:
1 bj Telur
30g Gula Kastor
½ sb Ovalet
30g Tepung Superfine
20g Tepung Jagung
100-125g Cream Cheese*
1 sb Susu Pekat*
1 st Pes Pandan* (* pukul sehingga lembut) 
50g Minyak

CARA2:
1. Pukul telur, gula & ovalet sehingga kembang & pekat.
Masukkan tepung & gaul rata.
Masukkan campuran cream cheese* & gaul rata.
Gaulkan minyak.
2. Tuangkan ke atas lapisan brownies & kukus 30 minit.

Wednesday, April 11, 2012

Sweet Bird Nest Soup (Sup Sarang Burung)

 A very caring FB friend gave me a box of bird nest which is claimed to be very good for health. I've been waiting for the right time to cook and enjoy this precious gift. I have not tried bird nest so far and therefore chose to cook something simple without adding other ingredients that will spoil its original taste.

I browsed the internet for some tips and most of it requires prolonged soaking and cooking. I ended up doing it my way.... nice warm dessert in the evening! TQ so much friend for your lovely thought!
By: Roz@HomeKreation
Serves 4-5 persons
INGREDIENTS:
2 pcs Bird Nest
4-5 cups Water
100g Rock Sugar
1 Pandan Leaf

METHOD:
1. Rinse bird nest with hot water.
2. Place it in slow cooker and add water & rock sugar.
Cook at 'slow' until the bird nest is expanded and soft.
(I left it whole day in the slow cooker)
3. Add in pandan leaf and cook for another hour.
4. Serve as dessert in the evening or anytime.
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BAHASA MALAYSIA VERSION
 Dessert yg berkhasiat, hadiah dari seorang sahabat alam maya..... tq so much dear.

Saiz hidangan: 4-5 mangkuk
BAHAN2:
2 ketul Bird Nest / Sarang Burung
4-5 cwn Air
100g Gula batu
1 helai Daun Pandan

CARA2:
1. Bilas sarang burung dgn air panas.
2. Letakkan ke dlm slow cooker & masukkan air & gula batu.
Masak dgn setting 'slow' sehingga sarang burung mengembang dan lembut.
(Along biarkan seharian dlm slow cooker)
3. Masukkan daun pandan & masak sejam lagi.
4. Hidangkan sebagai pencuci mulut.

Tuesday, April 10, 2012

Sardine Samosa

 I made this several days ago for evening tea during my friend's visit. I prepared this in advance, froze it and fried on the day needed..... very convenient!
By: Roz@HomeKreation
Makes about 30 pcs
INGREDIENTS:
1 packet 9" sq Popiah Skin
1 big can Sardine - drain & mashed coarsely 
3 Shallots*
1 Garlic*
1" Ginger*
1 tsp Black Pepper* (* pounded) 
1 tbsp Chili Paste
1 Big Onion**
4 Green Chilies** (** chopped) 
1 Egg
Salt

METHOD:
1.  Heat up few tbsp oil, stir fry pounded ingredients* & chili paste until fragrant.
Add in salt, chopped onion & green chilies.
Break in egg & stir until cooked.
Add in mashed sardine & stir until well mixed.
Dish out & cool.

2. Cut the popiah skin into 3 equal width strips.
Place filling & fold into a triangle shape.
See here for folding method.
Seal edge with flour paste.

3. Deep fry until crispy and golden color.
Serve with chili sauce.
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BAHASA MALAYSIA VERSION
Samosa ni sedap makan waktu petang2 sambil menung2 kat patio, hirup2 kopi kaw...... walaaaa.... hehe.

By: AlongRoz@HomeKreation
Anggaran 30 ketul
BAHAN2:
1 bungkus 9" persegi Kulit Popiah
1 tin besar Sardin - tapis air & lecek dgn garpu
3 ulas Bwg Merah*
1 ulas Bwg Putih*
1" Halia*
1 st Lada Hitam* (* tumbuk) 
1 sb Cili Mesin
1 bj Bwg Besar**
4 bj Cili Hijau** (** potong kasar) 
1 bj Telur
Garam

CARA2:
1.  Panaskan sedikit minyak, tumis bhn tumbuk & cili mesin sehingga garing.
Masukkan garam, bwg besar & cili hijau.
Pecahkan telur & kacau sehingga masak.
Masukkan sardin & kacau sebati.
Sejukkan.

2. Potong kulit popiah kpd 3 jalur.
Letakkn sesudu inti sardin & lipat bentuk 3 segi.
Lihat di sini cara untuk melipat samosa.
Lekatkan hujung nya dgn sedikit bancuhan tepung.

3. Goreng sehingga garing.
Hidangkan dgn sos cili.