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Tuesday, October 30, 2012

Ayam Kriuk-Kriuk (Crispy Fried Chicken)

 Tasty chicken coated with crispy crumbs..... This fried chicken is actually served as "Ayam Penyek" menu but I was short of all other ingredients namely "Tempe", bean curd and assorted vegetables that supposedly the standard set; therefore I served it simply along white rice, Sambal and vegetable dish.
By: Roz@HomeKreation
Serve: 4-5 persons
INGREDIENTS:
4-5 big Chicken pieces
7 Kaffir Lime Leaves
3 tbsp KFC Flour
3 tbsp Rice Flour
2 Shallots*
2 cloves Garlic*
1" Ginger*
1 Lemongrass*
1 tbsp Black Pepper Corns* (* blend) 
1/2 tsp Turmeric Powder
Salt

METHOD:
1. Boil chicken with enough water, lime leaves & salt until cooked.
Drain the chicken pieces.
2. Mix the remaining ingredients and add enough water to form dipping batter.
3. Roll chicken pieces in rice flour & dip in the batter.
Deep fry until crispy and nice golden colour.
Dish out into a serving plate.
4. Fry the remaining batter and sprinkle onto the chicken.
5. Serve with rice and other side dishes.
*******************************************************************

BAHASA MALAYSIA VERSION
Ayam Kriuk-Kriuk..... kruuuup, kraaaaap, kriuuuuuk, kriuuuuuuk.... hahaha... memang ketawa lah Along sebab nak cuba bayangkan kepada anda betapa rangup nya ayam ni sampai berkriuk2 ni. Lebih sedap lagi kalau hidangkan ayam goreng ni sebagai menu Ayam Penyek, tapi Along hidangkan ringkas jer dgn Sambal dan kangkung goreng belachan. Biasalah... setiap malam darurat..... masak nak cepat siap jer, lagi pun bahan2 yg lain2 tu (tempe, tahu, ulam) utk Nasi Penyek memang takda pun sbb tak buat perancangan awal. Bagaimana pun tetap sedap di hidangkan ringkas.

By: AlongRoz@HomeKreation
Hidangan: 4-5 orang
BAHAN2:
4-5 ketulan besar Ayam
7 helai Daun Limau Purut
3 sb Tepung KFC
3 sb Tepung Beras
2 ulas Bwg Merah*
2 ulas Bwg Putih*
1" Halia*
1 btg Serai*
1 sb Biji Lada Hitam* (* blend) 
1/2 st Serbuk Kunyit
Garam

CARA2:
1. Rebus ayam dgn air secukupnya dan daun limau purut, garam sehingga ayam empuk.
Tapis ayam.
2. Campurkan kesemua bahan2 yg lain dgn air secukup nya menjadi bancuhan tepung goreng.
3. Golekkan ayam ke dlm tepung beras & kemudian celup ke dlm tepung goreng.
Goreng ayam dalam minyak yg banyak sehingga rangup & keperangan.
Angkat & letak di dalam pinggan.
4. Goreng lebihan tepung & tabur ke atas ayam goreng tadi.
5. Hidangkan sebagai Ayam Penyek bersama sayuran goreng, ulaman dan sambal belacan atau pun di hidangkan sebagai lauk sampingan lain. 

 Yg ini pula, Cik Kantan kat laman rumah Along.... takda kena mengena dgn resepi di atas tapi suka2 nak interprem kat sini. Cantik mekar.... alhamdulillah, banyak rezki keliling rumah ni dgn herba dan buah2an.


Monday, October 29, 2012

Cat Eye Jelly (Agar-Agar Mata Kuching)

 I love creating jelly especially when am desperate to clear things from my pantry..... I bought few cans of Longan and it lasted almost two years (luckily not yet expired) because nobody in the house wanted to drink it unless I make something out of it. I knew I wanted to make jelly out of it for the recent Idh Adha but still had no idea initially. I came home quite late in the evening so at late night preparation, the idea just suddenly springed out when I got ingredients in hands.

This is a very nice jelly, tastes like "Cat Eye Juice" (literal translation of "Air Mata Kuching")....
By: Roz@HomeKreation
Size: 8" square or heart shape
INGREDIENTS:
13g Jelly / Agar-Agar Powder
700 liter Water
150g Palm Sugar
70g Sugar
1 can Longan
200ml Evaporated Milk

METHOD:
1. Boil jelly powder and water until dissolved.
Add in both types of sugar & stir until dissolved.
Add in juice from canned Longan (measuring about 300ml).
2. Divide the jelly mixture into two equal parts.
Add milk to one part & pour into mould.
Add 200ml water to the other portion.
3. Once the bottom part has slightly set, arrange Longan fruit on top.
Pour the clear portion slowly and let it set at room temperature.
4. Chill before serve.
***************************

BAHASA MALAYSIA VERSION
 Satu lagi menu Hari Raya Haji baru2 ni..... Kepada yg tertunggu-tunggu resepi Agar-Agar Mata Kuching, boleh lah mencuba nya segera. Ini adalah satu lagi rekaan agar-agar dari Along. Nak habiskan stok buah longan yg dah lama terperap dalam stor makanan sebelum expired. Ilham nak buat ni tak sempat nak pikir2 & rancang2 pun sebab sibuk sangat tugasan kat pejabat & di rumah sehingga malam raya tetiba jer terus buat apabila terjumpa itu dan ini dalam gobok simpanan.

Rasa nya sama macam minuman Air Mata Kuching, jadi Along pun namakan nya sedemikian.


By: AlongRoz@HomeKreation
Size: 8" persegi atau tin bentuk hati
BAHAN2:
13g Serbuk Agar-Agar
700 liter Air
150g Gula Kabung Serbuk
70g Gula Putih
1 tin Longan
200ml Susu Cair Ideal

CARA2:
1. Masak serbuk agar2 dgn air sehingga larut.
Masukkan kedua2 jenis gula & masak sehingga larut.
Masukkan jus Longan (~300ml).
2. Bahagikan adunan kepada dua bahagian.
Masukkan susu ke dalam satu bahagian & tuang ke dlm acuan.
Masukkan 200ml air ke dalam adunan yg satu lagi.
3. Susun buah Longan apabila lapisan susu sudah mengeras sedikit.
Tuangkan bahagian tanpa susu perlahan2 ke ats susunan buah longan.
4. Sejukkan dalam petisejuk sebelum di hidangkan.


Sunday, October 28, 2012

Fried Pandan Chicken (Again)

Still on the recent Idh Adha menu.... For recipe, refer here.
*****************************************************************

BAHASA MALAYSIA VERSION
Lagi tayangan menu Hari Raya Haji baru2 ni. Ayam ni buat anak-anak ratah-ratah di samping menu lain. Resepi dah ada kat sini dalam BI. Along terjemahkan ke BM di sini ya. Cubalah resepi rekaan Along sendiri ni.... tersangat sedap tau!

By: AlongRoz@HomeKreation
BAHAN2:
6 ketul Ayam
Garam

2" Halia*
2 ulas Bwg Putih*
(*tumbuk/blend)

1 st Serbuk Lada Hitam
2 sb Tepung Beras
2 sb Tepung KFC
4 sb Tepung KFC
- utk golekkan Ayam

Daun Pandan
Pencungkil Gigi


CARA2:
1. Gaul ayam dgn garam & bahan2 blend.
Balut dgn daun pandan & semat dgn pencungkil gigi.
Perap sejam/semalaman.

2. Bancuh tepung beras, tepung KFC, garam & air secukup nya.
Celup ayam dalam tepung bancuhan & golekkan ke atas tepung KFC.
Goreng sehingga ayam masak & tepung nya rangup.
Enjoy...!

Saturday, October 27, 2012

Snow Cheesecake (Kek Cheese Bersalji)

 Light and soft cake coated with very creamy cream cheese and sprinkled with grated cheddar cheese.... The cake is not very sweet and just nicely matched with sweetened cream cheese and cheddar cheese added extra creamy and salty taste to it. Suitable for those who like cheesy taste!

This was served during Idh Adha yesterday and only small portion of leftover at end of the day.
By: Roz@HomeKreation
Source: Mamafami <-- MakLang <-- KakZai <-- MR-SherryMZ
Size: 8.5" square
INGREDIENTS:
100g Flour
60g Cornflour
1 tsp Baking Powder
100g Castor Sugar
6 Eggs
2 tbsp Ovalette
50g Iced water
75g Melted Butter
TOPPING:
250g Philadelphia Cream Cheese

½ can Condensed Milk
- Mix both ingredients and beat with electric beater till smooth and light. Ready to use.
TO SPRINKLE:
125g Cheddar Cheese
(grated) 


METHOD: 
1. Place all the ingredients, except butter, into the mixer bowl.
Beat the ingredients on high speed using K beater untill white and fluffy.
2. Reduce the speed and add in melted butter.
Beat for a few minutes then cut and fold the batter using a spatula.
3. Pour into greased/lined baking pan.
4. Bake in a preheated oven at 180C for 30 minutes or till a skewer inserted in center of the cake comes out clean.
5. Remove from oven and after 5 minutes, remove the cake from the baking pan, onto the cooling rack.
6. When the cake is cool enough, cut the cake into 2 layers.

Pour some filling on top of one slice and sandwich with the other layer.
7. Cover the cake with the balance topping.

Sprinkle with the grated Cheddar cheese.
8. Chill for two hours before serving.

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

BAHASA MALAYSIA VERSION
Ini kek yg Along buat utk hidangan Hari Raya Haji kelmarin untuk hidangan sekeluarga. Teringin nak makan selepas tengok ramai yg sudah mencuba. Kek ni amat ringan & lembut - rasanya kurang manis dan amat sesuai di gandingkan dengan topping cream cheese yg lemak manis di tambah pula parutan keju cheddar yg lemak masin. Terima-kasih buat Mamafami yg promote kek ni baru2 ni dan juga MakLang, KakZai dan tuan empunya SherryMZ.


By: AlongRoz@HomeKreation

Soure: Mamafami <-- MakLang <-- KakZai <-- MR-SherryMZ
Saiz: 8.5" square
BAHAN2:
6 biji Telur Ayam (buang 2 putihnya) - Along tak buang ikut MakLang 
100g Gula Halus
100g Tepung HongKong
- Along guna tepung gandum ikut MakLang 
60g Tepung Jagung
50g Air Ais
1 st Baking Powder
2 sb Ovelet
75g Mentega
(dicairkan)
UNTUK KRIM:
250g Cream Cheese
½ tin Susu Pekat Manis
- Satukan kedua2 bahan & putar sehingga licin. 
UTK TOPPING:
125g Cheddar Cheese
- parut 

CARA2: 
1. Masukkan kesemua bahan, kecuali mentega cair, dan putar sehingga pekat dan putih gebu dgn K beater.
Pelahankan putaran dan masukkan mentega cair.

Kaup balik dengan spatula sehingga mentega cair sebati dengan adunan.
 

2. Tuang ke dalam acuan yang telah digris/alas dan bakar 180C selama 30 minit.
Sejukkan kek di atas redai.

3. Potong kek menjadi dua lapisan dan lekatkan dgn krim cheese ditengah2.
Sapukan krim selebihnya sekeliling kek dan tabur parutan cheddar cheese.



Menu Hari Raya Idh Adha 2012 (Idh Menu)

 Assalamualaikum dan Selamat Hari Raya Aidil Adha buat semua saudara-mara, sahabat-handai dan para pembaca sekalian. Seperti biasa, menu Hari Raya Haji hanya untuk makan sekeluarga anak-beranak dan seorang dua jemputan sahaja. Along masak semua nya sorang2 takda pembantu jadi tak dapat nak jemput ramai2.... tapi Along hidangkan di sini buat hidangan kepada semua sahabat2 cyber, silalah menjamu mata ya.... hehe.

Menu tahun ni:
1. Laksa Sarawak (permintaan UsuRaz & AngahRuz - laku licin, kekawan mereka cakap sedap sangat...LOL)
2. Nasi Himpit & Kuah Kacang (Menu wajib sebab kesukaan hubby)
3. Ketupat Daun Kelapa & Rendang Hitam Emak (Raya Haji mmg wajib buat ketupat, tak tau kenapa...)
4. Ayam Goreng Pandan (fevret anak2 juga ni)
5. Kek Keju (semua boleh agak kek keju apa ni kan... cer teka....)
6. Jelly Mata Kucing (satu lagi rekaan jelly dari Along.... )



Wednesday, October 24, 2012

Rendang Merah (Red Rendang)

 Red of course means spicy hot...! Actually I've removed seeds from the chilies so it is quite moderate. Furthermore my children don't normally able to tolerate something too hot. I made this last week in quite a big batch in order to freeze before I travel so that the family had something for dinner when I was not around, all they need to do just cook rice (which they do daily as part of the distributed duties).
By: Roz@HomeKreation
Recipe reduced to smaller batch for your ease of reference
INGREDIENTS:
1/2 Chicken - cut 
10 Dried Chilies* - deseeded if you prefer less hot 
10 Shallots*
2 clove Garlic*
2" Ginger*
1 tsp Coriander Seeds*
1/2 tsp Fennel Seeds*
1/2 tsp Cumin Seeds* (* blend) 
1 Lemongrass - bruised 
8 Kafir Lime Leaves - sliced finely 
1/2 tbsp Palm Sugar
1 cup Thick Coconut Milk
2-3 tbsp Roasted Coconut Paste / Kerisik
Salt

METHOD:
1. Heat up 1 big scoop of oil & stir-fry blended ingredients and lemongrass until fragrant.
Add in chicken, kafir lime leaves, palm sugar, salt & stir until chicken is half cooked.
Add in coconut milk and stir frequently until thicken.
Add in kerisik & cook until gravy is thicken and oil surfaced.

2. Serve with rice, glutinous rice or roti.
************************************************

BAHASA MALAYSIA VERSION
Rupa rendang ni memang merah menyala.... pedas dan harum! Memang best makan dgn nasi/pulut/roti. Along buat banyak untuk di bekukan untuk hubby & anak2 sebelum Along travel minggu lepas. Kesian lak nak tinggalkan dia orang hampir seminggu, ada lauk ni senang lah sikit, masak nasi je - AngahRuz & UsuRaz pun pandai masak nasi.

By: AlongRoz@HomeKreation
Along dah kecilkan saiz resepi di bawah ni utk memudahkan anda
BAHAN2:
1/2 ekor ayam - potong2
10 btg Cili Kering* - buang biji nya jika mahu kurangkan pedas
10 ulas Bwg Mmerah*
2 ulas Bwg Putih*
2" Halia*
1 st Biji Ketumbar*
1/2 st Jintan Manis*
1/2 st Jintan Putih* (* blend) 
1 btg Serai - ketuk
8 helai Daun Limau Purut - hiris nipis
1/2 sb Gula Kabung
1 cwn Santan Pekat
2-3 sb Kerisik
Garam

CARA2:
1. Panasakan sesenduk minyak & tumis bahan blend* & serai sehingga wangi.
Masukkan ayam, daun limau, gula, garam & kacau sehingga ayam separuh masak.
Masukkan santan & kacau sehingga kua pekat.
Masukkan kerisik & masak sehingga pekat & keluar minyak.

2. Hidangkan dgn nasi, pulut atau roti.

Happy Chocolate Bread

 This bread is certainly made me very happy for its look and most of all the eating sensation that it offers -  light, soft and so chocolatey! The extra credits because it is home-made - something that the bakery cannot offer you is the fragrant that fills your home and chomping into it the moment it came out from the oven - fresh & hot! I love every bite of it!

This is a late entry - made it last week but unable to post it due to traveling.
The original recipe is a plain bread and looks much more beautiful than mine. Knowing my children, I've got to stuff the plain bread with something otherwise hard to sell.... of course chocolate filling is a sure win choice!

Thank-you my Facebook friend who recommended the recipe and the link - such a wonderful taste and experience.
By: Roz@HomeKreation
Source: link (recommended by: Senyum Sokmo, tq so much!)
I simplified the method, added chocolate filling and retyped the whole recipe
INGREDIENTS:
2tsp Instant Yeast
1 tbsp Sugar or Honey
250ml Warm Milk
500g All-purpose Flour
1 tsp Salt
2 Eggs - lightly beaten 
2 tbsp Olive Oil
1/2 tsp Vinegar
100g Butter - melted and cooled 
Chocolate Filling 

METHOD:
1. Place all ingredients, except butter, in a bread maker & let it process until dough is ready.
If using food processor, after well mixed let it rest for 1 hour until double in volume and then punch and knead.

2. Divide dough into 8 equal parts.
Flatten a piece of dough and fill in with chocolate filling. Repeat for 8 pieces.
Roll into a roughly rectangular shape.
Brush melted butter over one piece and top it with another piece and brush butter on the top piece - refer pix I below.
Roll into a cylinder - pix II.
Repeat for the remaining, producing 4 cylinder rolls altogether.

3. Cut ends of the rolls about 1.5 inch long each, producing 8 pieces.
Then cut the middle part of the roll into 4 triangles.
See pix III.

4. Pix IV: Arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down.
Arrange the cut triangles to completely surround the middle circle.
Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.

5. Brush top with beaten egg (optional - I skipped).
Bake at 180C for 30minutes + 160C for 10 minutes.
Brush with melted butter as soon as it comes out of the oven.

BAHASA MALAYSIA VERSION
Roti amat ringan dan gebu dan di tambah dgn inti coklat, memang lazat sekali! Kalau rajin, silalah mencuba ya.  Nida@Senyum Sokmo, kawan FB yg rekmen Along mencuba. Memang berbaloi. TQ ya Nida!

By: AlongRoz@HomeKreation
Source: link (recommended by: Senyum Sokmo, tq so much!)
Along dah ringkaskan cara2 nya dan tambah inti coklat.
Alih-bahasa oleh HomeKreation
BAHAN2:
2st Yis Segera
1 sb Gula atau Madu
250ml Susu Suam
500g Tepung Gandum
1 st Garam
2 bj Telur - dipukul sedikit 
2 sb Olive Oil
1/2 st Cuka
100g Butter - cairkan & sejukkan 
Inti Coklat

CARA2:
1. Letakkan kesemua bahan, kecuali butter, kedalam bread maker & tunggu sehingga doh siap.
Jika menggunakan mesin pengadun, perap selama 1 jam sehingga naik 2x ganda.
Tumbuk doh & uli sebentar.

2. Bahagi doh kpd 8 bahagian.
Isikan setiap ketul dgn inti coklat.
Leperkan seketul, sapu butter dan tidihkan dgn sekeping lagu & sapu butter - pix I.
Gulung memanjang membentuk silinder - pix II.
Ulang proses menghasilkan 4 ketul silinder.

3. Potong hujung setiap silider sepanjang 1.5 inci.
Potong bahagian tengah kpd 4 ketul berbentuk  segitiga - pix III.

4. Pix IV: Aturkan ketulan hujung ditengah2 tin pembakar.
Susun ketulan segitiga mengelilingi bahagian tengah tadi.
Biarkan mengembang selama 30-40 minit.

5. Sapu bahagian atas roti dgn telur - Along tak letak pun ini.
Bakar 180C selama 30 minit + 160C selama 10 minit.
Sapukan dgn butter sebaik di keluarkan dari oven.
 

I. Place two pieces together
II. Roll into a cylinder
III. Cut the cylinder
IV. Arrange in pan



Monday, October 22, 2012

Kerabu Mangga & Bunga Kunyit (Mango & Turmeric Flower Salad)

 This is really an 'appetite opener'....! The young mango and turmeric flowers were plucked from my garden and hence very fresh and crispy!
By: Roz@HomeKreation
INGREDIENTS:
1 Young Mango - grate 
1 Turmeric Flower - finely sliced 
1-2 Red Chili*
Chili Padi*
2 Shallots*
1 tbsp Dried Shrimps* (* pounded) 
1-2 tbsp Kerisik (Roasted Coconut paste) 
Lime juice
Salt & Sugar

METHOD:
Mix all ingredients & serve with rice along main dishes.
***********************************************

BAHASA MALAYSIA VERSION
Kerabu mangga & bunga kunyit - gandingan yg sungguh meyelerakan. Dapat idea sebab mangga & pokok kunyit yg di petik dari belakang rumah jer ni, cuba2 campurkan tak sangka pula amat sedap.

By: AlongRoz@HomeKreation
BAHAN2:
1 bj Mangga Muda - sagat
1 kuntum Bunga Kunyit - hiris halus
1-2 bj Cili Merah*
Cili Padi*
2 ulas Bwg Merah*
1 sb Udang Kering* (* tumbuk) 
1-2 sb Kerisik
Jus Limau Nipis - secukup rasa 
Garam, Gula

CARA2:
1. Gaulkan kesemua bahan sehingga rata & secukup rasa.
2. Hidangkan dgn nasi & lauk utama.

Saturday, October 20, 2012

Ayam Dendeng

 Home Sweet Home.... so good to be home after been away for four days - I missed home-cooked food so much! Four days been fed by hotel and restaurant food pumping up my weight by 1 kg in such a short period! Worst is my hubby and children who were left behind and they too ate take-away food everyday in the last four days.... To make it up, I cooked this delicious chicken dish for dinner. It was served with white rice along Vegetable Dalcha.
English version recipe will be provided upon request.
*******************************************

BAHASA MALAYSIA VERSION
Assalamualaikum kawan2 & para pembaca yang di rindui. Lama nya blog ni berdiam diri sebab tuan rumah gi outstation 4 hari. Hari2 makan kat hotel dan restoren kat KL memang lah sedap tapi alamak hai kejap jer dah naik sekilo.... nak turun balik bukan senang. Nanti kita exercise turun naik tangga sambil dukung Liana, harap2 turun ler semula....hehe. Apa2 pun masak sendiri gak yang sedap. Kesian anak2 yg di tinggalkan, jadi harini Along masakkan lah lauk ayam ni. Tersangat lah sedap nya sbb terasa wangi dan rangup bawang goreng.

Terima-kasih ya Ita sudi kongsi resepi nya. Maaflah Along ubah-suai resepi nya sedikit-sebanyak.

By: AlongRoz@HomeKreation
Ilham dari: Azlita (Along ubahsuai resepi nya, klik link utk resepi asal)
BAHAN2:
½ ekor Ayam - potong 4 
1 st Serbuk Kunyit
8-10 ulas Bwg Merah - hiris nipis & goreng rangup 
Rempah Tumis (kulit kayu manis, pelaga, bg lawang, cengkih) 
5-6 tangkai Cili Kering* - goreng sebentar 
10 ulas Bwg Merah atau 1 bj Bwg Besar*
2" Halia*
2 ulas Bwg Putih* (* blend)
1 sb Gula Melaka
1 sb Air Asam
1 sb Kicap Manis
Garam

CARA2:
1. Lumur ayam dgn garam & serbuk kunyit sehingga rata.
Goreng separuh masak.
2. Panaskan minyak & tumis Rempah Tumis dan bhn2 blend* sehingga wangi.
Masukkan air asam, garam, gula, kicap manis.
Masak sehingga pekat dan masukkan ayam.
Masak sehingga ayam masak sepenuh nya & kuah kering.
Gaulkan bawang goreng & hidangkan.

 

Sunday, October 14, 2012

Ayam Percik III (Malay Traditional Creamy Grilled Chicken III)

 This is a third version of Ayam Percik posted in my blog and this is inspired from a friend Hatta who cooked for us in the last Ramadhan. - very easy to prepare and surely delicious and nice aroma.
By: Roz@HomeKreation
INGREDIENTS:
1/2 Chicken (bottom part) 
1 tbsp Chili Powder
1 tsp Black Pepper Powder
1 Big Onion*
2 cloves Garlic*
2" Ginger*
1" Galangal*
1 Lemongrass*
1 tbsp Coriander Seeds*
1 tsp Cumin Seeds*
1 tsp Fennel Seeds*
1 tsp Turmeric Powder*
1/2 packet Coconut Powder*
Salt*, Sugar*
(* blend with plenty of water until fine) 
Extra Virgin Olive Oil

METHOD:
1. Rub chicken with salt & sprinkle chili powder & black pepper all over.
2. Place chicken in a baking casserole.
Pour blended ingredients* on top of chicken.
Springle EVOO all over.
3. Bake 200C until done.
I used microwave roast function 28min.
4. Chop & pour leftover gravy from roasting pan.
Serve with white rice.
************************************

BAHASA MALAYSIA VERSION
Ini versi ke 3 Ayam Percik yg Along kongsikan kat blog ni. Versi ni amat mudah sekali tapi tetap sedap. Resepi ni di ilhamkan dari En Hatta yg hidangkan ayam ni sewaktu berbuka puasa kat rumah dia di bulan Ramadhan yg lepas. En Hatta memang terrer bab2 masakan, maklum lah tokey restoren kan. Thanks dear for the treat and hope you don't mind me sharing here.

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ayam (bahagian bawah) 
1 sb Serbuk Cili
1 st Serbuk Lada Hitam
1 bj Bwg Besar*
2 ulas Bwg Putih*
2" Halia*
1" Lengkuas*
1 btg Serai*
1 sb Biji Ketumbar*
1 st Jintan Manis*
1 st Jintan Putih*
1 st Serbuk Kunyit*
1/2 bungkus Santan Serbuk*
Garam*, Gula*
(* blend dgn sedikit air sehingga halus) 

Extra Virgin Olive Oil

CARA2:
1. Lumur ayam dgn garam & taburkan serbuk cili & lada sehingga rata.
2. Letakkan ayam dlm bekas pembakar.
Tuangkan bahan2 blend* ke atas ayam.
Renjiskan EVOO sehingga rata.
3. Bakar 200C sehingga masak.
Along guna microwave roast function 28min.
4. Potong2 ayam & tuangkan lebihan kuah dari dulang pembakar.
Hidangkan dgn nasi putih.

Monday, October 8, 2012

Delicious Apple Cake

 Showing my hot cake that just came out from the oven.... I must clear all the apples in the fridge that start shrinking - seemed like nobody wanted to eat them anymore - as usual mommy's job is to turn something unappealing to magically irresistible....LOL! I think I am very successful to do that this time - this cake is so delicious - loaded with apple chunks. The moment I finished shooting some photos, half of the cake gone into my children's tummies - even Liana was screaming for the hot cake! That is such a real joy for mommy!

I would say to all of you that do not wait until you have leftover apples - go and buy some and make this delicious cake! It is really awesome!

There is another excitement I want to share.... look down and see my new bundt pan - used for first time. It is a carbon steel pan - quite heavy weighted 531g and the cake did not stick at all after baked! So what is the excitement? I paid only RM3.90 for it....! Yes, that's correct! That was on special offer at Carefour so I grabbed it right away despite I already have almost similar bundt pan....haha.

By: Roz@HomeKreation
Source: link
Recipe slightly modified and retyped for simpler reference
Makes: 25cm bundt or 8"-9" round
INGREDIENTS:
~500g Apples (Green/Fuji) - peeled, cored, chopped 1cm cube 
150-200g Brown Sugar (orig used white sugar) 
3 large Eggs
1 cup Oil
1 tsp Grated Lemon Rind
200g Self-raising Flour
1/3 tsp Cinnamon Powder

METHOD:
1. Place sugar, egg and oil in a big bowl & whisk until creamy.
Add in grated lemon rind.
Sifted in flour & cinnamon and mix well.
Add in apple and mix well.

2. Pour into greased/lined tin and bake 170C for 45-50minutes until cooked.
Serve warm with condensed milk or just plain.
*******************************************************

BAHASA MALAYSIA VERSION
Hari ni tak kerja lewat malam, jadi sempat lah Along membakar sebiji kek selepas makan malam. Susah-hati tengok buah2 epal kat dlm peti-sejuk yg dah kecut, bebudak pun tak ingin nak makan. Meh buat kek, jangan membazir - buah epal bukan nya murah pun kan, sayang kalau terbuang. Alhamdulillah, tak sia2 buat kek ni - teramat lah sedap nya.... penuh dgn potongan buah epal & tentu nya teramat harum dan sedap rasa nya. Berebut2 anak2 Along makan sewaktu panas2.... Liana yg kecik tu pun berebut2 makan sama.... hehe laku betul, tak rugi buat walaupun penat pulang kerja! Anda semua mesti cuba ni, tak payah tunggu epal kecut, pi beli epal fresh & buat - rugi tak merasa.... hehe.

By: AlongRoz@HomeKreation
Source: link
Resipi di ubahsuai sedikit & terjemah ke BM oleh HomeKreation
Saiz: 25cm bundt atau 8"-9"bulat
BAHAN2:
~500g Buah Epal (Green/Fuji) - kupas kulit, buah tengah, cincang 1cm kiub 
150-200g Gula Perang (orig guna gula putih) 
3 bj Telur (Gred A)
1 cwn Minyak
1 st Parutan Kulit lemon (Along petik Lemon kat tepi rumah tau... hehe) 
200g Tepung Naik Sendiri
1/3 st Serbuk Kayu Manis

CARA2:
1. Letakkan gula, telur & minyak ke dlm mangkuk & pukul sehingga pekat.
Campurkan parutan kulit limau.
Ayakkan tepung & serbuk kayumanis ke dlm adunan & kacau rata.
Gaulkan epal sehingga rata.

2. Tuangkan ke dlm tin yg di minyakkan & bakar 170C selama 45-50minit sehingga masak.

Hidangkan suam bersama susu pekat jika suka.
Top view

Bottom view

Saturday, October 6, 2012

Vegetables Cannelloni (Popiah Itali)

 Can't wait to make the baked cannelloni ever since I returned from Taiping (for Idh in Aug) but gotta wait almost two months due to so many other priorities. I found the uncooked cannelloni in Tesco Taiping and bought only a box, which is enough for one serving for our family. I chose vegetables filling and using the usual tomato sauce that I used to cook pasta and also because it is my family's favourite. The whole combination was really delicious and Liana finished a double barrels! What a fabulous breakfast......!
By: Roz@HomeKreation
Serves 4-5 persons
INGREDIENTS:
1 box Uncooked Cannelloni
Chopped tomato, brinjal, mushroom, spinach, Fresh Basil Leaves
Garlic
Extra Virgin Olive Oil
1 Egg
1 can (>400g) Tomato Puree
Parsley
Salt, Sugar, Pepper
Grated Parmesan Cheese

METHOD:
1. In a bowl, mix chopped vegetables, 2 cloves pounded garlic, EVOO, salt, pepper & leave 5 minutes to absorb flavor.
Add in beaten egg, grated parmesan cheese & mix well.
2. Heat up 1 tbsp EVOO & stir fry 2 cloves chopped garlic until fragrant.
Add in tomato puree and 1 can water.
Season with salt & parsley.
3. Stuff cannelloni with vegetables filling.
4. Scoop half of the sauce & spread into a baking casserole.
Arrange stuffed cannelloni in a single layer.
Pour remaining sauce on top and sprinkle parmesan cheese.
5. Cover with aluminium foil & bake 180C for 30 minutes or until cannelloni is fully cooked.
Uncover foil & bake another 10 minutes to brown the top slightly.
6. Serve with pretzel sticks or garlic bread.



BAHASA MALAYSIA VERSION
Pagi ni Along buat Cannelloni pasta yg di sumbat dgn bayam dan sayur campuran. Walaaa.... sedap nya hubby & anak2 makan sehingga Liana pun bertambah. Sonok tengok dia orang bersemangat makan! Along buat macam baked pasta yg selalu buat tu cuma kali ni guna Cannelloni. Along saja panggil ni Popiah Itali sebab bentuk & saiz yg sama cam popiah dan lepas tu ada pula inti sayuran.....setuju tak?

By: AlongRoz@HomeKreation
Saiz hidangan 4-5 orang
BAHAN2:
1 kotak Pasta Cannelloni
Tomato, Terung, Cendawan, Bayam, Daun Selasih - cincang 
Bwg Putih
Extra Virgin Olive Oil
1 bj Telur
1 tin (>400g) Tomato Puree
Parsley
Garam, Gula, Lada Hitam
Grated Parmesan Cheese

CARA2:

1. Campurkan sayuran, 2 ulas bwg putih yg di tumbuk, EVOO, garam, lada & perap 5 minit supaya sebati rasa.
Gaulkan telur yg di pukul sedikit, grated parmesan cheese sehingga rata.
2. Panaskan 1 sb EVOO & tumis 2 ulas bwg putih cincang sehingga wangi.
Masukkan tomato puree & 1 tin air.
Perisakan dgn garam, gula & parsley.
3. Sumbatkan kesemua cannelloni dgn sayuran tadi.
4. Ratakan separuh sos tomato ke dalam dulang pembakar.
Aturkan cannelloni yg di sumbat - jgn di tindih.
Tuangkan baki sos yg separuh lagi sehingga rata.
Tabur parmesan cheese di atasnya.
5. Tutup dulang dgn kertas aluminium & bakar 180C selama 30minit sehingga pasta masak lembut.
Buka kertas aluminium & bakar 10minit utk garingkan sedikit permukaan nya.
6. Hidangkan dgn pretzel sticks atau garlic bread.