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Sunday, September 30, 2012

Grilled Brinjal-Tomato Bruschetta

 One long French Loaf usually isn't enough for four of us if I make this for breakfast.... My two boys just love it very much. The brinjal and tomato are flavored with garlic, olive oil and balsamic sauce and then sprinkled with chopped fresh basil leaves.... very tasty and nice aroma. Apart from serving for breakfast, this certainly will be a big hit if served as starters during a party.
By: Roz@HomeKreation
INGREDIENTS:
1 French Loaf* - sliced oval shape
Brinjal - sliced oval shape 
Tomato - sliced 
2 cloves Garlic* - pounded 
2 tbsp Balsamic Vinegar*
4 tbsp Extra Virgin Olive Oil*
Chopped Chili Padi*
Salt* (* mixed) 
Cheese Slices
Tomato Sauce
Chopped Fresh Basil Leaves

METHOD:
1.  Toast French loaf slices in an oven on one side until crispy.
Spread tomato sauce on the other side and top with cheese slice.

2. Dip brinjal or tomato into balsamic sauce* and toast until slightly browned on top.
Arrange on top of cheese slice on toast.
Sprinkle with chopped basil leaves.
Grill until golden brown.
Serve right away.
*************************

BAHASA MALAYSIA VERSION
Hirisan roti Perancis di panggang dengan topping begini memang kesukaan anak2 teruna Along kat rumah ni. Topping terung dan tomato ni Along perisakan dengan sos balsamic, memang sedap sangat jadi nya. Boleh di hidangkan sebagai sarapan atau pun pembuka selera di waktu parti.

By: AlongRoz@HomeKreation
BAHAN2:
1 batang panjang Roti Perancis * - hiris bujur nipis
Terung - hiris bujur nipis
Tomato - hiris nipis
2 ulas Bwg Putih* - tumbuk
2 sb Balsamic Vinegar*
4 sb Extra Virgin Olive Oil*
Cili Padi* - potong kecil 
Garam* (* campur) 
Cheese Slices
Sos Tomato
Daun Selasih segar - cincang halus

CARA2:
1.  Panggang hirisan roti Perancis sehingga garing, hanya pada satu belah permukaan sahaja.
Terbalikkan & sapu sos tomato dan letakkan sekeping kecil cheese slice.

2. Celup terung atau tomato ke dalam sos balsamic* & panggang sehingga keperangan.
Aturkan terung atau tomato ke atas kepingan cheese atas roti tadi.
Taburkan hirisan daun selasih.
Panggang sehingga keperangan.
Hidangkan segera.


Saturday, September 29, 2012

Granola Chocolate Bars

 I made this for Liana's breakfast pack to school - simple and quick to prepare at night before and ready in the morning without much fuss for everyone's light breakfast. The bars are stuffed with cereals and nuts so just perfect for the boys' as light snack before having a heavier breakfast later in the college.

By: Roz@HomeKreation
Size: 9" square tin
INGREDIENTS:
4½ cup Granola Cereal
100g Butter
250g Bittersweet Chocolate
180g Condensed Milk

METHOD:
1. Melt chocolate in microwave for 1 minute & add in condensed milk.
Melt butter in microwave in a separate bowl & mix into chocolate mixture.
Mix in Granola cereal until well coated.

2. Line tin with parchment paper, overhang on two sides - so that it can be easily lifted out later.
Press mixture into the tin.
Let is set in fridge before slicing.

BAHASA MALAYSIA VERSION
Along buat ni untuk Liana bawa bekal ke sekolah untuk sarapan pagi. Liana cerewet makan, yg ini boleh juga tarik perhatian dia sebab ada coklat. Kebiasaan nya, Along tak benarkan Liana makan coklat tapi sebab yg ini ada bijirin dan kekacang yg boleh mengenyangkan, so ok lah sekali-sekala.

Nak buat ni senang sangat2 - sediakan pada malam nya dan esuk pagi hidangan sarapan seisi keluarga sudah sedia. Ni kira lapik perut je sebelum the boys rihat sarapan di kolej. Buat kudap2 bila2 pun boleh....

Resepi ni lebih-kurang cam Kek Batik Coklat yg Along buat sebelum ni.

By: AlongRoz@HomeKreation
Size: 9" square tin
BAHAN2:
4½ cwn Granola Cereal
100g Butter
250g Bittersweet Chocolate
180g Susu Pekat

CARA2:
1. Cairkan coklat dlm microwave selama 1 minit. 
Campurkan susu pekat sehingga sebati.
Cairkan butter dlm microwave 30 saat dlm mangkuk yg berasingan & campurkan sebati dgn adunan coklat.
Masukkan Granola Cereal & gaul sehingga rata.

2. Lapik tin dengan kertas - pastikan kertas terlebih panjang di dua hujung.
Tekan adunan ke dalam tin supaya rata.
Simpan dalam peti sejuk sehingga coklat keras.
Potong & hidangkan.

Before sliced
 

Monday, September 24, 2012

Merdeka Raya Cake

 In lieu of Malaysia Day 16th Sep, office decoration competition and Merdeka Raya celebration was held on last Friday in our office and four different corridors participated. The office was decorated with flags and raya ornaments. My team chosen "kampung" theme with office decorated with multi-racial kampung stuffs - woven plates, Hari Raya greeting cards, Malaysian flags, Batik & Pelikat sarungs, Malay kompang, Chinese cymbals, native instruments and many items made from recycled materials like tin lamps, chandelier,  canon, paper flowers, etcs. Traditional food and drink were served to judges with the above cake as the table centre piece denoting Malaysian flag!



The decoration idea for the cake was from Azlita blog but I used a combination of Red Velvet and White Butter Cake instead. I also attempted to resemble the 14 layers of Malaysian flag.... I was very nervous about slicing the cake very thinly in order to produce the right count of layers.... well slicing the cake into 7 layers is a very challenging job but am glad it worked out successfully without breaking any.


By: Roz@HomeKreation
1½ portion of Red Velvet Cake recipe from here
½ portion of White Butter Cake from here
1 kg Fresh Cream

METHOD:
1. Bake all the 1½ portion of Red Velvet cake batter in one 9" round tin.
This will take 1½ hour to completely cook the cake.
Cool the cake completely on wire rack.
Wrap with plastic cling and chill overnight in fridge - this is to avoid the cake to break or crumbly when sliced.
Slice into seven layers (roughly abt ¼" thick each layer).
Discard the most top part so that the cake is even layers & flat top.

2. For ½ portion of White Butter Cake, skip coconut milk replace with milk.
Colour the batter blue & bake in 8" round tin for 30 min.
Cool cake completely before cutting.
Cut cake using 6" round cutter.

3. To assemble the cake, sandwich layers of the red velvet cake with fresh cream.
Use big spatula to lift the cake since it is very thin layer & hence fragile.
Press the round cutter in the middle of top 3 layers & remove the inner cake with spoon.
Insert the blue cake in the middle.
(You can also cut the red cake with the 6" cutter before sandwiching but I was worried it will be too fragile to handle since the cake is very thin).
Cover the rest of the cake with fresh cream & decorate as you like.

BAHASA MALAYSIA VERSION
Kek ni Along buat hari Jumaat lepas untuk pertandingan Merdeka Raya kat pejabat. Tak taulah menang ke tidak pertandingan menghias pejabat dan opis terbuka, esuk baru tau keputusan nya. Selain dari menghias pejabat dengan tema Merdeka Raya, bermacam2 aktiviti pada hari itu termasuklah sambutan tetamu dgn tarian joget, menghias pejabat dgn barang2 recycled, jamuan makanan & minuman tradisi seperti lemang, rendang, kuih cincin, karai, angku, kek lapis, biskut raya dll. Kek Merdeka yg Along buat ni kita buat sebagai centre piece.... Seronok betul pada hari tu, bergelak-ketawa sewaktu menyambut para juri.

Idea nak hias kek ni Along dapat dari blog Azlita tapi Along guna resepi kek yg berlainan. Terima-kasih ya Ita atas idea yg sangat kreatif ni. Ramai kwn2 kat opis yg terpesona dgn potongan kek dgn bendera biru di tengah2 nya.

oklah, meh lihat resepi & cara2 yg Along buat. Kalau nak tengok yg Ita buat, boleh lah klik kat atas tu ya.

By: AlongRoz@HomeKreation
1½ adunan Red Velvet Cake dari sini
½ adunan White Butter Cake dari sini
1 kg Fresh Cream

CARA2:
1. Bakar kesemua 1½ adunan Red Velvet cake dalam tin 9" bulat lebih kurang selama 1½ jam.
Sejukkan kek di atas dawai & balut dgn plastik lekap.
Sejukkan semalaman dlm peti-sejuk supaya kek tidak berderai apabila di potong nanti.
Potong kek kepada 7 lapisan (+/- ¼" tebal setiap satu)
Buang lapisan paling atas supaya kek sama rata tebal nya.

2. Untuk ½ adunan White Butter Cake, gantikan santan dgn susu & warnakan adunan dgn warna biru.
Bakar dlm tin 8" bulat selama 30 minit.
Sejukkan kek sebelum di potong.
Potong dgn acuan bualt 6"& buang selebihnya.

3. Lapiskan kek merah dgn fresh cream.
Hati2 sewaktu mengangkat lapisan2 kek merah sebab ia nya sangat nipis & mudah patah - Along guna sudip yg besar utk mengangkat & melapis kek itu.
Letak pemotong bulat 6" di tengah2 kek & tekan sehingga 3 lapisan pertama.
Buangkan bahagian tengah kek dgn sudu.
Letakkan kek berwarna biru di tengah2nya.
(Along tak potong kek merah di tengah nya sebelum melapis dgn krim sbb takut patah. Sebalik nya Along melapis dahulu baru di potong tengah nya).
Tutupi keseluruhan kek dgn fresh krim & hiasi mengikuti kreativiti masing2.

 Ini gambar lebihan2 kek selepas di potong.... saja jer Along nak tunjuk. Nanti ada pula yang kata Along tayang kek beli & tak percaya Along buat sendiri kek ni. Baru2 ni ada yg lepas cakap kat Along kat FB sewaktu Along tayang kek buah baru2 ni. Buat apa lah Along nak menipu sampai begitu sekali.... sedih sungguh rasa hati bila ada yg cakap tanpa usul selidik. Bagi yg sudah mengenali Along beberapa tahun ni tentu sudah melihat banyak hasil2 tangan Along kan. Along berblog ini pun adalah satu pengorbanan besar buat para pembaca semua. Walaupun masa amat terhad sebab Along bekerja & ada anak kecil yg perlu perhatian, Along masih luangkan masa untuk berkongsi dengan semua di cyber ni. Dari segi pendapatan, gaji Along lebih dari mencukupi untuk keperluan Along & keluarga - yg mengenali Along dari dekat tentu nya paham. Along tak perlukan pun duit iklan yg seciput ni - nak dapat RM100 setahun pun susah, tidaklah Along herankan duit tu pun. Di harap para pembaca dapat menghargai usaha titik-peluh Along berblog.... ianya semua ikhlas sumbangan dari Along. Hanya doa dan persahabatan yg Along hargai.... sekian celoteh panjang kali ini. Maaf ya, bukan niat nak kecikkan hati sesiapa tetapi Along harap dapat jelaskan kepada semua mengenai perasaan terkilan Along ni. Si polan tu dah pun minta maaf & Along maafkan.








Sunday, September 23, 2012

Chicken Green Rendang II (Rendang Ayam Hijau II)

This time I made a drier version than the first one and adding more spices which I felt will be more suitable for special occassion - my two boys and hubby commented that they like it very much. It was served for the HROH last week to accompany the steamed glutinous rice.

I have cut down below recipe to smaller portion than the one I actually cooked for ease of readers to try.

By: Roz@HomeKreation
INGREDIENTS:
1 Chicken - cut 
10 Green Chilies*
4-5" Ginger*
5-6 Lemongrass*
15-20 Shallots*
5 cloves Garlic*
1" Galangal*
1 tbsp Coriander Seeds*
1/2 tbsp Cumin Seeds*
1/2 tbsp Fennel Seeds*  (* blended) 
2 tsp Turmeric Powder
1 big bowl Thick Coconut Milk (enough to cover all chicken) 
1 tbsp Palm Sugar
1 pc Dried Tamarind
2 Turmeric Leaves**
5 Kaffir Lime Leaves** (** slice thinly) 
50g Roasted Coconut Paste "Kerisik"
Salt
1 cup Oil

METHOD:
1. Heat up oil & stir fry blended ingredients* until fragrant.
2. Add in the rest of ingredients (except Kerisik) & cook until boiled.
3. Add in chicken and cook until done and gravy is thicken.
Add in Kerisik and cook until almost dry.
Cook above medium fire and stir occasionally to avoid burning.
4. Serve with rice or glutinous rice.
******************************************

BAHASA MALAYSIA VERSION
Cuba lah rendang hijau yg Along buat ni.... anak2 & hubby kata sedap. Buat ni minggu lepas hidang kat kawan2 my boys on HROH sbb they all pesan teringin nak makan rendang.

By: AlongRoz@HomeKreation
BAHAN2:
1 ekor Ayam - potong2
10 bj Cili Hijau* (tambah jika mau lebih pedas) 
4-5" Halia*
5-6 btg Serai*
15-20 ulas Bwg Merah*
5 ulas Bwg Putih*
1" Lengkuas*
1 s Ketumbar*
1/2 sb Jintan Putih*
1/2 sb Jintan Manis (* blend) 
2 st Serbuk Kunyit
1 mangkuk besar Santan (cukup utk menutupi ayam) 
1 sb Gula Kabung
1 keping Asam Keping
2 helai Daun Kunyit**
5 helai Daun Limau Purut** (** hiris halus) 
50g Kerisik
Garam
1 cwn Minyak

CARA2:
1. Panaskan minyak & tumis bahan2 blend* sehingga wangi.
2. Masukkan kesemua bahan2 yg lain & masak sehingga menggelegak.
3. Masukkan ayam & masak sehingga daging empuk & kuah pekat.
Masukkan kerisik & masak sehingga kuah hampir kering.
Pastikan api sederhana & kacau sekali-sekala supaya tidah hangit.
4. Hidangkan dgn nasi atau pulut.

Friday, September 21, 2012

Lempeng Pulut Panggang (Grilled Glutinous Rice)

 Not sure whether anyone seen this before but I had not until I actually made it last weekend.... I created this to finish off the leftover Saffron Glutinous Rice & Shrimp Serunding  from the HROH recently. At first was thinking to make the original Pulut Panggang but suddenly an idea came up to make it into a bigger form.... so why not just turn it into Lempeng (Malay Banana Leaf Pancake) and true it was a very good idea.... saved effort & time, saved banana leaf and yet still taste and smell truely like Pulut Panggang....!
By: Roz@HomeKreation
INGREDIENTS:
Cooked Glutinous Rice - can see here or here 
Serunding (shrimp/chicken/beef)
Banana Leaves

METHOD:
1.  Spread glutinous rice on a piece of banana leaf.
Spread Serunding on top & fold into half size.
2. Place it on a hot griddle & place a piece of heavy flat object on top.
Flip once the bottom surface is brown & cook the same way on the other side.
3. Slice before serving.
****************************

BAHASA MALAYSIA VERSION
Kalau anda teringin nak makan pulut panggang tapi tak pandai nak bungkus atau malas kerja2 remeh, meh buat Lempeng Pulut Panggang.... rasa nya tetap sama tapi boleh siap dgn lebih cepat! Ataupun, anda ada banyak lebihan pulut yg telah di masak.... boleh lah buat lempeng ni ya.

By: AlongRoz@HomeKreation
BAHAN2:
Pulut yg telah di masak - boleh juga rujuk di sini atau di sini
Serunding (udang/ayam/daging/dll)
Daun Pisang

CARA2:
1.  Ratakan pulut ke atas sekeping daun pisang.
Ratakan serunding di atas pulut & lipat dua.
2. Panggang di atas kuali leper sehingga permukaan nya garing di kedua2 belah
3. Hiris2 sebelum di hidangkan.


Thursday, September 20, 2012

Saffron Glutinous Rice (Pulut Saffron)

My friend JL who worked in Iran gave me boxes of high quality saffron which added to our special rice cooked for the recent Idh. I still have a small box which I used sparingly because of its precious quality. My hubby came up with the idea for Saffron Glutinous Rice to serve for our mini open house for the kids' friends in the recent weekend. The outcome is very vibrant color!

By: Roz@HomeKreation
INGREDIENTS:
5 cups Glutinous Rice - add saffron & soaked overnight 
1 tsp Saffron - soaked in few tbsp of hot water before adding to soaking rice 
5 cups Thick Coconut Milk*
Salt* (* mixed) 
Pandan Leaf

METHOD:
1.  Steam glutinous rice & pandan leaf for 10-15 minutes.
Open the steamer & sprinkle a scoop of coconut milk & mix well.
Continue steaming & sprinkle coconut milk every 5-10 minutes until nicely cooked.
2. Serve with Rendang or preferred dish.
*********************************************** 


BAHASA MALAYSIA VERSION
Menu Pulut Saffron ni Along hidangkan semasa mini HROH baru2 ni. Ni idea hubby Along lah yg cadangkan Along buat Pulut Saffron sebab baru2 ni kawan Along yg bekerja di Iran kasi saffron tu sewaktu dia pulang bercuti di Malaysia. Warna kuning nya lebig gelap di bandingkan dgn warna kuning kunyit. Dari segi rasa pula ada sedikit kelainan sebab takda bau kunyit.

By: AlongRoz@HomeKreation
BAHAN2:
5 cwn Beras Pulut - +saffron & rendam semalaman 
1 st Saffron - rendam dlm beberapa sudu air panas sehingga keluar warna 
5 cwn Santan*
Garam * (* campur) 

CARA2:
1. Kukus beras pulut selama 1-15 minit.
Renjis sesenduk santan & gaul rata.
Kukus lagi & renjis santan setiap 5-10 minit sehingga pulut masak lembut.
2. Hidangkan dgn Rendang atau lauk kegemaran anda.

Tuesday, September 18, 2012

Ayam Goreng Komok

I'm clearing the Komok spices, leftover from here, while clearing my spice box in the fridge and made this stir-fried chicken spontaneously.... tastes good!

By: Roz@HomeKreation
INGREDIENTS:
1/2 Chicken - cut 
2 tbsp Komok Spice - see here 
1/2 tsp Turmeric powder
1 Big Onion*
2-3 cloves Garlic*
2" Ginger* (* blend) 
1 Lemongrass - bruised 
1/4 cup Fresh Milk
1 tsp Sugar
Salt

METHOD:
1. Heat up some oil & stir-fry komok spice & turmeric powder for few seconds.
Add in chicken, lemongrass, salt & sugar - stir until well coated.
Pour in blended ingredients* & cook until dry and fragrant.
Add in milk and cook until thicken and dry.
2. Serve with rice / roti.
************************************

BAHASA MALAYSIA VERSION
Idea masak ayam ni sebab nak habiskan rempah komok sewaktu Along mengemas kotak rempah dlm petisejuk. Senang jer nak masak ni, sekejap jer dah siap.

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ayam - potong2 
2 sb Rempah Komok - tengok sini 
1/2 st Serbuk Kunyit
1 bj Bwg Besar*
2-3 ulas Bwg Putih*
2" Halia* (* blend) 
1 btg Serai - di ketuk 
1/4 cwn Susu Segar
1 st Gula
Garam

CARA2:
1. Panaskan minyak & tumis rempah komok, serbuk kunyit beberapa saat shj.
Masukkan ayam, serai, garam & gula.
Masukkan bhn2 blend* & masak sehingga kering & wangi.
Masukkan susu & kacau sehingga pekat & kering.
2. Hidangkan dgn nasi atau roti.

Menu HROH 2012

Vegetable Lasagna
 I did not plan to do an open house this year because of many constraints but the two boys wanted their friends over so I promised them that will only able to do so on the last day of Syawal which was on yesterday Sunday. So here just a simple menu for 20 boys.....

Photos are all by AngahRuz.... I went to a friend's open house after all F&D are laid on the table leaving the boys to entertain their own guests.
Saffron Glutinous rice
Green Rendang
Dried Shrimps Serunding

Satay

Lattice Apple Pie

Lychee Jelly

Assorted cakes
Assorted cookies


Thursday, September 13, 2012

Butterless Fruit Cake (Kek Buah Tanpa Butter)

 Yes.... it is true, no butter needed in the recipe but if I don't tell no one will feel the difference - the cake is moist and tasty as good as butter fruit cake - also it is not too sweet but just nice. What I like most about this cake is the preparation is so easy and sweatless - just mix all the ingredients and ready to be thrown to the oven! Just a perfect recipe when I need to make in large quantity for contribution to a friend's wedding reception whilst my hubby was away and need to cope with Liana who has not gotten over her grief.
By: Roz@HomeKreation
Source: Kak Hanieliza (originally by: Chef Norzailina)
Translated into English by HomeKreation
Size: 8" sq
INGREDIENTS A:
150ml Cooking Oil
3 Grade A Eggs
45ml Milk
1 st Golden Syrup / Honey
1 tbsp Sunquick

INGREDIENTS B:
220g Flour*

2 tsp Baking Powder* (* diayak) 
175g Brown Sugar
350g Mixed Fruits
50g Chopped Roasted Almond / Cashew Nuts

1 tsp grated Orange Peel - skipped

Whole Almond - for topping (I skipped)

METHOD:
1. Mix all ingredients A with wooden spoon.
2. Mix
all ingredients B in a separate bowl.
Pour in mixture A slowly & stir with wooden spoon until well mixed.
3. Pour into lined/greased tin.

Sprinkle almond on top and bake 180'C for 40-45 minutes or until cooked.
************************************************************************* 

BAHASA MALAYSIA VERSION
Kek buah ni sangat sedap dari segi tekstur yg lembut, lembab, rasa yg sederhana manis dan buah yg bertaburan dengan rata. Rasa nya setanding dengan kek yg menggunakan butter. Penyediaan nya amat mudah, gaulkan kesemua nya & siap untuk di bakar. Amat sesuai bagi keadaan Along yg sibuk menguruskan hal2 pejabat dan di rumah dgn little Liana yg meragam sekarang ni. Kek ni Along buat banyak sebab nak kasi kat member buat door gift untuk majlis perkahwinan anak nya.

TQ Kak Hanieliza sebab berkongsi pengalaman dan resepi. Amat tertarik nak buat ni selepas baca komen positif dari KakLiza. Along tukar nama nya sebab Along tak guna minyak Serimas, harap Chef Norzailina tak kisah. Pujian untuk kedua2nya & tq so much.

By: AlongRoz@HomeKreation
Source: Source: Kak Hanieliza (originally by: Chef Norzailina)
Resepi di taip semula untuk mudah rujuk sendiri
Saiz: 8" persegi
BAHAN2 A:
150ml Minyak
3 biji Telur Gred A
45ml Susu Cair
1 st Sirap Kencana / Madu
1 sb Sunquick

BAHAN2 B:
220g Tepung Gandum*

2 st Baking Powder* (* diayak) 
175g Gula Perang
350g Buah Campuran
50g Badam Cincang
(Badam di panggang) - Along letak Gajus 

1 st Parutan kulit oren - Along tak letak

Badam tanpa kulit - untuk topping tapi Along tak letak 

CARA2:
1. Campurkan semua bahan A dalam mangkuk dan kacau rata dengan senduk kayu.
2. Gaulkan bahan ayak, gula, buah campuran, badam cincang dan kulit oren.
Perlahan-lahan tuangkan bahan A sambil di kacau sebati.

3. Ratakan ke dalam tin yang telah dilapikkan kertas minyak dan dilenserkan minyak.
7. Aturkan badam diatasnya dan bakar pada 180'C selama 40-45 minit atau sehingga masak.



Monday, September 10, 2012

Agar-Agar Koko Bintik Horlicks

 I love playing with jelly creation and made it for the recent office party. The taste is ok but I expected something fabulous. Let me improved the recipe first before I share the recipe - ok?

UPDATE @ 13th Sep:
Hi... due to many requests for the recipe here and in FB, herewith sharing the version which I have slightly improved but I have not retested yet - I have added some condensed ,ilk to balance the cocoa taste. Enjoy....!

By: Roz@HomeKreation
Size: 8" sq
INGREDIENTS:
13g Jelly (Agar-Agar) Powder
220g Sugar
1.1 liter Water
400g Ideal Milk
3 tbsp Cocoa Powder
2 tbsp Condensed Milk
4 tbsp (equivalent to 1/4 cup) Horlicks

METHOD:
1. Boil jelly powder with 1.1 liter water until dissolved.
Add in sugar & boil further until dissolved.
Add in ideal milk and cook until boiled.

2. Divide into two equal portions.
Add cocoa powder & condensed milk to one portion.
Add horlicks to the other portions.

3. Pour horlicks portion into square casserole & let it set.
Cut into 1cm cube using zig-zag cutter.
Keep stirring the cocoa portion to avoid from setting while getting the horlicks portion set.

4. Pour the cocoa portion into the square casserole & sprinkle the horlicks cubes.
The horlicks cube will not all sink because the cocoa portion has been warm down.
Let it set at room temperature then chill before serve.

BAHASA MALAYSIA VERSION
Satu lagi resepi agar2 rekaan Along.... Meh jamu mata jer lah ya.... Agar2 ni rasa nya boleh tahan lah ok tapi Along mahukan yg benar2 menepati imaginasi Along.... nanti next time Along buat modify kalau best baru share resepi ok.....?

UPDATE@13Sep:
Disini Along update resipi nya sebab ramai yg dah tak sabar2 nak mencuba. Along dah modify sedikit resipi nya tapi Along belum retest - Along tambahkan susu pekat supaya bahagian koko lebih lemak sedikit.

By: AlongRoz@HomeKreation
Saiz: 8" persegi
BAHAN2:
13g Serbuk Agar-Agar
220g Gula
1.1 liter Air
400g Susu Ideal
3 sb Serbuk Koko
2 sb Susu Pekat
4 sb (bersamaan 1/4 cwn) Horlicks

CARA@:
1. Didhkan serbuk agar2 & air sehingga larut.
Masukkan gula & masak sehingga gula larut.
Masukkan susu Ideal & masak sehingga mendidih.

2. Bahagikan kepada 2 bahagian yg sama banyak.
Masukkan koko & susu pekat ke dlm satu bahagian.
Masukkan horlicks kedlm bahagian satu lagi. 

3. Tuangkan adunan horlicks ke dlm bekas 8" persegi & biarkan beku.
Potong sebesar 1cm kiub dgn pisau bergerigi.
Sambil sediakan bahagian horlicks, jgn lupa kacau senantiasa bahagian koko supaya tidak membeku.

4. Tuangkan bahagian koko ke dlm 8" persegi.
Taburkan ketulan2 horlicks tadi (ia tidak akan terus tenggelam sbb adunan koko sudah suam).
Biarkan agar2 sejuk sepenuhnya sebelum di masukkan ke dlm petisejuk.
Hidangkan sejuk & di potong2.


Sunday, September 9, 2012

Ayam Percik (Malay Traditional Creamy Grilled Chicken)

 This Malay traditional dish is definitely irresistible..... although the creamy gravy is thought as high cholesterol, I think it is worth it once in a while. To solve my guilt, I used cholesterol free coconut milk from a packet and it still turned out very good and delicious.
Sorry not much time to do typing tonight. If you like to have the recipe in English please shout in the comment space and will do my best to update it later. I have received some other request for recipes in English for earlier postings that I have not forgotten but just got to find myself some time to do so - please be patient and thanks for your understanding. I'm juggling so many things at the moment and most of all my young princess need most of my attention.

...........Update@11th Sep12: Here is the English version

By: Roz@HomeKreationSource: Mamasya (Orig by MR_Yani)
Recipe has been halved and modified to suit available ingredients.
Translated into English by HomeKreation.
Serves 4-5 persons
INGREDIENTS:
½ Chicken - cut 8 
1 packet (200ml) Thick Coconut Milk
2 tbsp Rice Flour
1 tsp Turmeric Powder (not in the orig recipe) 
2 cloves Garlic*
½ Big Onion*
2cm Ginger*
1 Lemongrass*
1 tsp Coriander Seeds*
½ tsp Cumin*
1 tbsp Chili Paste or CiliPadi+Green Chili* (* blend)
1 Tamarind Piece
Salt & Sugar

METHOD:
1. Marinate chicken with salt, sugar, coconut milk, turmeric powder & rice flour.
2. Heat up some oil & stir-fry blended ingredients* until fragrant.
Add in marinated chicken, some water, tamarind piece & cook until gravy is thicken and chicken is 3/4 cooked.
3. Pick out the chicken & grill 200C for 30 minutes until browned and fully cooked.
4. Serve grilled chicken with the leftover gravy.
***********************************************

BAHASA MALAYSIA VERSION
Waktu jalan2 rumah Mamasya ternampak menu raya Ayam Percik... walaaa taktahan meleleh air liur sampai sebesen.... hahaha. Apa lagi, tanpa tunggu2, Along pun tong-tang, tong-tang kat dapur dah siap lama dah ni cuma hari ni jer yg berkesempatan nak update blog. Anak2 & hubby semua cakap sedap sangat.....

By: AlongRoz@HomeKreation
Source: Mamasya (Orig by MR_Yani)
Resepi telah di ubahsuai kepada separuh resepi asal & bahan2 yg sedia ada. Resepi asal klik link ya.
Saiz Hidangan: 4-5 org
BAHAN2:
½ ekor Ayam - potong 8 
1 peket (200ml) Santan Pekat
2 sb Tepung Beras
1 st Serbuk Kunyit (Along tambah) 
2 bj Bwg Putih*
½ bj Bwg Besar*
2cm Halia*
1 btg Serai*
1 st Ketumbar*
½ st Jintan Putih*
1 sb Cili Mesin* (Along letak Cili Padi+Hijau) (* blend)
1 Asam Keping
Garam, Gula

CARA2:
1. Perap ayam dgn garam, gula, santan, serbuk kunyit & tepung beras.
2. Tumis bahan2 blend* sehingga wangi.
Masukkan ayam yg di perap tadi, sedikit air, asam keping & masak sehingga kuah pekat & ayam 3/4 masak.
3. Keluarkan ayam & panggang 200C selama 30 minit sehingga perang & masak sepenuh nya.
4. Hidangkan ayam panggang dgn lebihan kuah tadi.

Friday, September 7, 2012

Jellyfish Salad (Umai Ubur-Ubur)

 “I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts”.

This is not kind of contest or anything like wining prizes but it is just simply about introducing / promoting our own local cuisines and this sounds attractive to me because it synonym with the purpose of my HomeKreation Kitchen Corner! The MFF was introduced by Sharon when she approached me to borrow my photo of layered cake as part of  her hosting entry.

Without much of further ado, I would like to introduce a dish originated from fishermen kampung in Sarawak. My hubby is from Kg Grigat, Sarikei which is very famous for a wide beach - majority of the kampung people are fishermen and jellyfish is one of the top catch. Jellyfish are caught, processed and sold for export to Japan which generates good income for the kampung men and women there. Many kampung women work in the factory as part-time job and paid daily based on quantity they managed to process.

In Sarawak it is also common to find jellyfish as part of cold starter served in hotels and restaurants. I learn how to prepare the jellyfish before making it into any preferred dish, from my hubby's kampung people. I never knew that jellyfish are edible before I came to Sarawak.

Wonder how it tastes....? I would say tastes like unsweetened jelly (bland and absolutely no fishy smell), soft and chewy but slightly crunchy.... once spiced up with chili & lime will taste great!

 Coincidentally, my MIL sent us some salted jelly fish but it didn't cross my mind to put this entry for MFF until when I was just about to post it. Here sharing one of the Sarawak authentic cuisines....

By/Source: Roz@HomeKreation
INGREDIENTS:
3 Salted Jellyfish
2 Red/Green Chilies*
CiliPadi* (optional) 
1" Ginger* (* sliced & pounded coarsely) 
½ Big Onion - sliced thinly 
1 Lime - extract juice 
1 tsp Vinegar
Roasted Peanut - ground coarsely (optional) 
Salt & Sugar

METHOD:
1. First of all the jelly fish need to be soaked whole day to eliminate salty taste.
The soaking water need to be changed frequently.
The jelly fish will expand from its salted-state size.

2. Drain jellyfish & place the desalted jellyfish into a pan above medium fire.
The jellyfish will start shrinking and stop fire once the jelly fish shrink to about half size.

3. Slice the jelly fish into thin strips.
Mix jelly fish with all ingredients and serve as starter or enjoy with rice along other dishes.

 The heated jelly fish in a pan not yet shrinking....
*****************************************

BAHASA MALAYSIA VERSION
Rasa nya ramai yg belum pernah mencuba Umai Ubur-Ubur kan.... kalau nak rasa meh lah melawat Sarawak!

By/Source: AlongRoz@HomeKreation
BAHAN2:
3 ekor Ubur-Ubur Masin
2 bj Cili Merah/Hijau*
CiliPadi* (optional) 
1" Halia* (* hiris nipes & tumbuk kasar) 
½ bj Bwg Besar - hiris nipis
1 bj Limau - ambil jus nya 
1 st Cuka
Kacang Goreng - di tumbuk kasar (optional) 
Garam & Gula

CARA2:
1. Mula2, sediakan ubur2 dahulu.
Rendamkan ubur2 seharian & tukar air rendaman dgn kerap.
Anda akan dapati ubur2 akan mengembang.

2. Tapis ubur2 & masak dlm kuali dgn api sederhana.
Ubur2 akan mengecut sehingga separuh saiz tadi.

3. Hiris nipis ubur2.
Campurkan ubur2 dgn kesemua bhn & hidangkan sebagai pembuka mulut atau sebagai lauk sampingan.