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Thursday, October 31, 2013

Mee Sup Tulang Rusuk (Noodle Beef Soup)

 Our delicious breakfast in the last weekend.... surely you can imagine yourself as I lost my words.... I prefer my soup to be less spicy but simple taste to accompany noodles and spice it up with flying hot ketchup and pickled chilies!

I'm very sleepy and tired.... need to go to bed early.... will type the recipe later when I gained my energy again....

ok, here am back again on Saturday 2/11/13... will just explain the recipe in a simple form to give you the idea....

By: Roz@HomeKreation
1/2 kg Beef Rib Bones
2" Ginger
1 Lemongrass
1 tbsp Ground Black Pepper
Salt

METHOD:
1. Boil beef bones in a pressure cooker together with bruised ginger, lemongrass, salt & pepper until tender.
2. Serve with blanched noodles, mustard leaves, fried shallots, pickled chili & spicy ketchup.
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BAHASA MALAYSIA VERSION
Along suka buat sup tulang yg simple, tidak terlalu berempah untuk makan dengan mee kuning supaya tidak jemu. Kemudian pedaskan dengan sambal kicap meletop dan cili jeruk.... walaaa.... dua mangkuk pun tak cukup....hehehe. Lagi pun tulang lembu jika di rebus lama akan keluar manis nya dan sedap semulajadi, tak payah di campur terlalu banyak jenis rempah.

Tulang ni dari qurban bulan lepas. Resepi ni Along kasi sebagai panduan je....

By: AlongRoz@HomeKreation
1/2 kg Tulang Rusuk
2" Halia
1 btg Serai
1 sb Lada Hitam Tumbuk
Garam

CARA2:
1. Rebus tulang dlm periuk tekanan bersama halia & serai yg di ketuk, lada & garam; sehingga empuk.
2. Hidangkan dengan mee kuning & sayur sawi yg di celur, bwg goreng, cili jeruk & sambal kicap meletop.

Sambal Mempelam (Mango Sambal)

 Thank-you my friend for a bag of young mangoes.... you are such a sweet friend who shares many things with me and therefore I'm keeping it here so our friendship memories last forever! The mangoes are sour & sweet and fantastic for sambal... such an appetiser and our dinner was very enjoyable tonight. Hubby & UsuRaz praises the delicious sambal amusingly while enjoying their plate of rice.


By: Roz@HomeKreation
INGREDIENTS:
2  Young Mangoes - peel & grate 
1 Red Chili
1 Green Chili
1 cm Belachan
1 tbsp Kerisik (Roasted Coconut Paste)
1 tbsp Ikan Bilis
1/4 Big Onion - pounded coarsely 
2 Kasturi Lime - squeeze juice
Salt & Sugar

METHOD:
1. Place all ingredients, except mango & onion, in a small food processor & blend finely.
Mix well into mango & onion.
2. Serve with rice along other dishes.
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BAHASA MALAYSIA VERSION
Selera nya makan nasi malam ni... alhamdulillah rezeki hari ini mempelam dari seorang sahabat karib yg selalu berkongsi rezeki. Syukur mendapat seorang sahabat yg baik-hati dan selalu mengingati kita..... such a wonderful friend. Many thanks, sambal mempelam memang sesuai sangat sebab buah ni masam2 manis.... hubby & UsuRaz pun tak abis2 puji sedap.

By: AlongRoz@HomeKreation
BAHAN2:
2 bj Mempelam Muda - kupas & sagat
1 bj Cili Merah
1 bj Cili Hijau
1 cm Belacan
1 sb Ikan Bilis
1/4 bj Bwg Besar - tumbuk kasar 
1 sb Kerisik
2 bj Limau Kasturi - perah jus
Garam, Gula

CARA2:
1. Blend kesemua bahan, kecuali manga & bwg, sehingga lumat.
Gaulkan dengan mempelam dan bawang besar.
2. Hidangkan dgn nasi & lauk sampingan lain.



Tuesday, October 29, 2013

Bubur Nasi & Serunding Ikan Bilis (Rice Porridge with Spicy Anchovies)

 Liana loves to eat plain porridge & usually served with fried chicken frankfurter. The secret in making nice, smooth and tasty porridge is the cooking time... I cooked the porridge in a rice cooker with congee function at noon time and it was ready when I got home in the evening. It does not take long time cooking 1/2 cup of rice for porridge in a rice cooker but consuming it right away is not a perfect taste. Once the cooking process is off, just leave it to keep warm for a couple of hours which will slowly cook it further and that's how you will obtain nice smooth and tasty rice porridge.

 I prefer not to add salt or any other ingredients to my rice porridge especially if I plan to serve it with other side dishes. I had a packet of Ikan Bilis Serunding from a lovely friend and it is surely delicious complimentary to the rice porridge that even adults will love to eat porridge....

Crispy & tasty Serunding Ikan Bilis

Buah tangan dari seorang sahabat.... Dodol & Serunding Ikan Bilis dari Taiping.... tq so much friend for your lovely thought....
PLAIN PORRIDGE
By: Roz@HomeKreation
1/2 cup (160ml cup) Rice
2 cups Water

METHOD:
1. Wash rice & add water to the rice cooker.
Cook on congee function.
Once cooked, leave under "Keep Warm" function for an hour or more - this is to slow cook and produces smooth and tasty porridge.
No salt is necessary as the 'sweetness' of the rice is sufficient when cooking this method.
2. Serve with preferred side dishes like Serunding, spring onion, soy sauce, salted egg, etc.

Delicious Dodol.... nice taste - not too sweet and great texture
BAHASA MALAYSIA VERSION
Alhamdulillah dapat lagi rezeki dari seorang sahabat nun jauh dari Taiping. Memang betul sedap Dodol & Serunding Ikan Bilis tu... lain dari yg kebiasaan nya. Dodol tu kenyal2 tapi tak liat dan manis nya pun sedang2. Serunding Ikan Bilis pula rangup dan berperisa bawang goreng, pedas & manis semua cukup.

Liana suka makan bubur, so mama dia pun tumpang makan bubur & rasmi Serunding Ikan Bilis tu. Sedap sangat gandingan kedua2 nya.

Kat sini Along nak kasi tips untuk buat Bubur Nasi yang sedap. Along suka bubur yg sebati rasa nya dan tekstur nya sedap di telan tidak terlalu hancur & tidak ada ketulan2 keras nasi.... tak tau ler camna nak terangkan. Bubur kosong yang sedap akan terhasil dengan proses memasak yang lama supaya kemanisan nasi yang semulajadi terhasil dan oleh itu tidak perlu menambah garam. Along masak bubur ni selalu nya waktu tengahari & apabila Along pulang dari kerja, bubur tu pun dah siap sedia untuk di hidangkan kepada Liana. We all pun tumpang gak makan sekali-sekala.....hehe. Liana memang suka makan bubur nasi walaupun dah besar panjang.... Nasi pun dia makan tapi susah sikit nak habiskan.


BUBUR NASI
By: AlongRoz@HomeKreation
1/2 cwn (guna cwn 160ml) Beras
2 cwn Air

CARA2:
1. Basuh beras & tambahkan air ke dalam rice cooker.
Masak dgn menggunakan fungsi "Congee" atau "Bubur" sehingga isyarat masak.
Biarkan bubur di dalam rice cooker tanpa membuka nya selama 1-2 jam - tujuan nya supaya bubur akan terus di masak secara proses perlahan dan menghasilkan bubur yg berperisa dan tekstur yg sebati rasa.
Tidak perlu masukkan garam kerana perisa semula-jadi sudah mencukupi.
2. Hidangkan bubur dengan lauk atau bahan sampingan seperti serunding, daun bawang, kicap, telur masin atau sebagai nya mengikut pilihan anda.



Monday, October 28, 2013

Reypenaer V.S.O.P Cheese


 Reypenaer V.S.O.P. is truly a Dutch gourmet cheese showpiece.This delicious gourmet cheese from the Netherlands is matured for about 2 years. The white spots on the surface indicate the start of mineral and protein crystallization and give a great little burst of flavor when you crunch one. Aroma and flavor are superb, sharp and tangy. This certainly the best aged Gouda I ever tasted. Thanks to Luc S who brought me a huge piece of it. I like to chew it very slowly to enjoy the flavor..... it is simply delicious by its own, on crackers, in sandwich or with salads / pasta.


BAHASA MALAYSIA VERSION
Keju yang telah di matangkan selama 2 tahun ni adalah keju yang terbaik dari negeri Belanda. Rasa & aroma yg kuat, harum & lemak. Yang Along paling suka ada biji2 kristal di dalam nya yg rangup hasil dari proses pematangan. Sedap makan begitu sahaja atau dengan krakers, roti, salad atau pasta. Along dapat ni buah tangan dari staff yang baru join dari negeri Belanda.


Sunday, October 27, 2013

Gulai Lada Daging Salai

 More frequent beef menu lately with the Qurban meat from the recent ibadah....

Tak tahan nengok Tun Telani & Sury (FB wall) menyalai daging, Along pun tanpa lengah2 terus keluarkan daging & join gang menyalai tapi dah seminggu baru dapat nak update blog ni sebab kesibukan dan menunggu giliran entri2 yg tertunggak belum di siarkan.

Gulai Lada ni resepi keluarga Along, turun-temurun dari Opah lagi. Masak gulai ni tak payah letak cili, cuma lada & jintan untuk pedaskan nya. Serai mesti letak banyak & juga hirisan daun kunyit akan mengharumkan gulai ni. Tentu ramai yg tak pernah rasa gulai sebegini sebab setiap kali Along hidangkan kepada tetamu sudah pasti mereka akan tertanya2 resepi nya. Sebenarnya ia nya amat mudah... semuga ilmu yg Along kongsikan ni melimpahkan pahala nya kepada ibunda Along dan juga arwah Opah.

Along juga suka potong daging memanjang selari dengan urat nya supaya nanti dapat di carik2. Supaya daging tidak liat, pastikan hirisan nya nipis dan jangan di balik2an sewaktu di salai. Balikkan hanya setelah betul2 garing & lakukan nya hanya sekali sahaja. Daging akan liat jika di balikkan dengan kerap.

Daging salai tu separuh Along gulaikan dan separuh lagi Along hidangkan dengan air asam seperti gambar ni:

Along salai daging di atas griddle (cast iron pan yg bergerigi permukaan nya):

Daging yg baru sahaja di balikkan:

Daging yang telah sempurna masak nya:

Daging yang telah di carik-carik:

By: AlongRoz@HomeKreation
BAHAN2:
~500g Daging Batang Pinang - hiris nipis selari dgn urat panjang 
2-3 sb Olive Oil
2 sb Lada Hitam*
1 sb Jintan Manis*
5 batang Serai*
5 ulas Bwg Merah*
3 ulas Bwg Putih*
2-3 ketul Kunyit Hidup*
2" Halia* (* blend halus) 
2 helai Daun Kunyit - hiris halus 
2 keping Asam Kering
Santan secukup nya
Garam

CARA2:
1.  Lumur daging dgn garam & kunyit hidup/serbuk sehingga rata.
Gaulkan daging dgn olive oil.
Panaskan griddle & sedikit olive oil.
Salai daging sehingga garing bahagian bahagian bawah nya (jgn balikkan sehingga betul2 garing supaya daging tidak liat).
Balikkan & masak sehingga betul2 garing.
Angkat & koyak2an daging mengikut urat panjang nya.
2. Letakkan kesemua bahan2 ke dlm periuk dan masak sehingga mendidih dan sebati rasa.
3. Hidangkan dgn nasi putih.



Saturday, October 26, 2013

Chili Oil (Pes Cili Goreng) Again

 Chili oil is a must have all the times in my kitchen because it saves me a lot of time in cooking as well as spices up the meal anytime! I almost ran out of stock with my last jar of chili oil so last week end I bought 1.25kg chilies for the purpose. After cooking, it shrank to only one mayonnaise jar above.

I'm publishing this again as it was more than two years ago since the last entry... I did not take a close-up photo this time so I'm using a photo from previous entry:
Close up look
For recipe, can refer here (non-salted) or here.

in the cooking process.... almost ready as oil has surfaced
BAHASA MALAYSIA VERSION
 Along memang senantiasa ada simpan cili oil ni.... mudah & cepat kerja memasak tanpa susah-payah nak blend dan menumis cili yg mengambil masa. Balik kerja kekadang selalu lewat tapi dgn cili oil ni senang sedikit jadi nya kerja. Rasa masakan pun lebih sedap sebab cili ni garing & harum. Cuma perlu letak sedikit sahaja sudah mencukupi.

Macam2 masakan boleh guna ni untuk menggantikan pes cili kering seperti memasak mee, lauk-pauk dan juga boleh di hidangkan untuk menambah kepedasan sup, mee dll.

Untuk resipi, boleh rujuk di sini atau versi tanpa garam di sini. Masak dgn api perlahan supaya tak hangit. Kena bersabar buat ni, lebih 2 jam baru siap. Kali ni Along buat menggunakan 1.25kg cili merah & apabila siap cuma dapat sebotol kecil mayo seperti di atas tu. So bila masak, tak payah letak banyak, sesudu pun sudah cukup berasa tapi bergantung pada jenis masakan lah ya.

1.25kg fresh chilies

Spiral Curry Puffs II (Karipap Pusing II)

I had several kg of beef in the freezer and some sweet potatoes in the fridge.... what can be better than Beef Curry Puffs... after all I've been craving for it and no one in the house can resist curry puffs including my Little Liana.... I fried only few pieces because we just had dinner and froze the rest for later consumptions.

This version is really crispy.... but ensure you drain the oil little longer on side of the wok because spiral curry puffs are generally more oily than the plain skin.

One roll sliced into four curry puffs
By: Roz@HomeKreation
Source: Facebook_ZeeZi
Method, Filling & English translation by HomeKreation
Yields 32 pieces
DOUGH A:
300g Plain Flour
A pinch of Salt
1/4 cup Oil
3/4 cup Warm Water
DOUGH B:
150g Plain Flour
100g Margarine
FILLING:
Minced Meat, Sweet Potatoes, 3 Shallots*, 2 Garlic*, 1/4" Ginger*, 2 tbsp Curry Powder*, 1/2 tbsp Cumin*, 1 tbsp Black pepper*, 1 Big Onion, Salt, Chinese Celery
- Heat up few tbsp oil & stir fry blended ingredients* until frangrant
- Add in beef & potato and cook until tender.
- Add in chopped big onion, salt & chinese celery.  

METHOD:
1.  Mix all ingredients A until a smooth dough is formed.
Divide into 8 equal portions.
2. Mix all ingredients B.
Divide into 8 equal portions
3. Flatten one portion of A and wrap portion B.
Flatten & roll twice.
Slice each roll into 4 pieces.
Flatten into oval disc & fill 1 tbsp of filling.
Clip on the open edge to seal.
4. Deep fry until golden or freeze for later use.

Step by step illustration (Cara2 menggelek kulit karipap):
Beef and Orange Sweet Potatoes for the filling
BAHASA MALAYSIA VERSION
Tetiba lak teringin nak makan karipap sebab daging qurban pun ada banyak dan ada pula keledek.... tanpa lengah2, Along pun sinsing lengan baju & menguli tepung.... ni citer minggu lepas ler punya....hehe. Selepas selesai makan malam, Along pun terus menggoreng karipap yg baru siap di gentel. Di sebabkan semua orang dah kenyang, goreng 3-4 biji jer... nak posing pun takda nampak meriah / banyak.

Along berkenan nak cuba resepi yg ZeeZi kongsi kat Facebook Sajian Malaysia, nampak cun sangat.... tapi yg Along buat ni tak berapa nak cun... sebab lama dah tak menggentel karipap pusing ni. TQ ya Zee, sudi berkongsi & Along kongsi di sini pula ya.


By: AlongRoz@HomeKreation
Source: Facebook_ZeeZi
Cara2 & resepi inti karipap oleh HomeKreation
Bilangan 32 ketul
DOH A:
300g Tepung Gandum
Secubit Garam
1/4 cwn Minyak
3/4 cwn Air Suam
DOH B:
150g Tepung Gandum
100g Majerin
INTI:
Daging cincang, Keledek, 3 ulas Bwg Merah*, 2 ulas Bwg putih*, 1/4" Halia*, 2 sb Rempah Kari, 1/2 sb Jintan Manis, 1 sb Lada Hitam, 1 bj Bwg Besar, Daun Sup, Garam

- Panaska beberapa sudu minyak & tumis bhn2 blend* sehingga wangi.
- Masukkan daging, keledek & masak sehingga empuk.
- Masukkan bwg besar, garam & daun sup.

CARA2:
1. Uli kesemua bhn2 A sehingga lembut.
Bahagi kpd 8 ketul.
2.  Uli kesemua bhn2 B sehingga rata.
Bahagi kpd 8 ketul.
3. Leperkan seketul A & balut seketul B.
Leperkan & gulung dua kali.
Hiris setiap gulungan kpd 4 keping.
Leperkan sekeping & isikan inti & klim keliling nya.
4. Goreng dgn minyak banyak sehingga rangup.
Boleh di bekukan tanpa di goreng untuk keperluan kemudian hari.

Sila rujuk gambar step-by-step di atas cara2 menggelek kulit.


Tuesday, October 22, 2013

Acar Buah (Malay Chutney)

 My chutney is made of unusual choices of dried vegetables and fruits.... some of them I bought from Cameron Highland i.e. bitter gout, cherry tomatoes and ginger which then I added some dates and raisins.... very delicious combination and went well with Saffron Rice and Beef Korma.


BAHASA MALAYSIA VERSION
Raya Haji baru ni Along buat Acar Buah untuk makan dgn Nasi Saffron dan Kurma Daging. Nama je Acar Buah tapi Along guna halwa sayur2an yg Along beli dari Cameron Highland - peria, tomato ceri, halia dan juga Along campurkan buah kurma dan kismis hitam..... amat sedap sekali. Acar ni tahan lama... so Along makan sedikit2 sebagai penambah selera.

Halwa sayur2an - peria, tomato ceri, halia & kurma


Sunday, October 20, 2013

Quail Egg in Black Chili (Telur Puyuh Masak Sambal Hitam)

 I never purposely bought quail eggs because it is high in cholesterol despite its petit size. However, I gotta clear the leftover from my last decoration project since they had been sitting in my fridge for a month. This dish is nice and matched perfectly with boiled quail eggs. The aroma of lemongrass and spicy black sauce is really appetising....

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BAHASA MALAYSIA VERSION
 Sekali-sekala tak pa kot makan ni.... nampak jer kecik Telur Puyuh ni tapi bukan main tinggi kandungan kolestrol nya tau... Saja-saja memang Along tak pernah beli tapi ni baki dari projek gubahan hari tu & dah sebulan dok dlm petisejuk, terpaksa lah di habiskan. Along mahukan masakan yg harum serai dan pedas2 sedikit.... sedap lauk ni, kena dgn selera kami sekeluarga.

By: AlongRoz@HomeKreation
BAHAN2:
13 biji Telur Puyuh - rebus & kopek kulit nya 
1/s biji Bwg Besar - hiris 
1 btg Serai
10 biji Cili Kering*
3 ulas Bwg Merah*
1 ulas Bwg Putih*
1 hiris Halia* (* blend) 
2 sb Sos Tomato
2 sb Sos Cili
2 sb Kicap Pekat
1 st Gula
Garam secukup rasa

CARA2:
1. Panaskan sedikit minyak & tumis bwg besar & serai sehingga layu.
Masukkan bahan2 blend* & kacau sehingga wangi.
Masukkan sos, kicap, gula & garam - kacau sehingga rata.
Masukkan telur puyuh rebus.
2. Hidangkan dgn nasi putih.


Wholemeal Loaf (Again)

 Making own bread is really fun and most of all you know what are in there.... no preservatives and it is your choice for a healthier nutritious ingredients and mine is always rich wholemeal fibre! I enjoy tearing it slowly and watching the beautiful strands.... Once ready.... I either make vegetable sandwich or go side by side with cheese.... I have some real good quality cheese from Holand from my two colleague recently. In return, I shared half loaf of the bread with Peter.



Recipe was posted earlier here but I share here again with BM translation.

By: Roz@HomeKreation
Source: book of BreadCode
Yields one 8" loaf
INGREDIENTS:
250g High Protein Flour
250g Wholemeal Flour
5g / 1/2 tbsp Instant Yeast
20g Milk Powder
40g Brown Sugar
1 tbsp Honey
5g Salt
320g Water
30g Butter

METHOD:
1. Process all ingredients, except butter, until coarse dough is formed.
Add in butter & continue kneading until shiny & springy.
2. Place in a container & cover with plastic wrap.
Allow to leaven for 40 min until 2x size. 
(Step 1 & 2 can be done using bread maker). 
3. Punch the dough, divide into four portions and roll each flat.
Roll like a swiss roll & place in a lined/greased baking tin.
Allow to leaven for 40 min.
4. Bake at 200C for 30 minutes or until nice golden color.


Wholemeal and High-Protein flour
See the beautiful fibre and texture
Awaiting for the dough to rise

BAHASA MALAYSIA VERSION
Along lebih suka makan roti bersirat gandum dari roti putih.... buat pula sendiri lagi lah bagus sebab takda campuran pengawet atau bahan kimia. Lagi pun yg homemade kita boleh pilih bahan2 nya sendiri... wholemeal yg jual kat kedai tu tak letak banyak sirat gandum sebab harga nya mahal tetapi kalau buat sendiri kita boleh perkayakan nya.... tengok je gambar kat atas tu amat jelas fiber gandum dan apabila telah masak, amat harum semerbak. Along lebih suka makan roti ni begitu sahaja sambil meratah ketulan2 keju yang my team-mate kasi baru2 ni dari Holand. Makan sekeping je pun waktu sarapan dah kenyang sehingga tengahari.

Resipi ni Along dah kongsi dahulu di sini. Kali ni Along kasi terjemahan BM pula.

By: AlongRoz@HomeKreation
Source: book of BreadCode
Hasil sebuku 8"
BAHAN2: 
250g Tepung Protin Tinggi
250g Tepung Gandum Wholemeal
5g / 1/2 tbsp Yis Segera
20g Susu Tepung
40g Gula Perang 
1 sb Madu
 5g Garam
 320g Air 
30g Mentega

CARA2: 
1. Proses kesemua bahan2, kecuali mentega, sehingga terbentuk ketulan2.
Campurkan mentega & uli sehingga licin.
2. Tutup dgn plastic wrap & perap selama 40 min sehingga kembang 2x ganda.
(Step 1 & 2 boleh guna bread maker).
3. Tumbuk doh dan bahagikan kpd 4 ketul.
Gelek & gulung. Susun ke dlm tin roti yg telah di sapu mentega.
Perap selama 40 min sehingga 2x ganda.
4. Bakar 200C selama 30 minit atau sehingga warna keperangan.




Saturday, October 19, 2013

Ketupat Pulut Daun Kelapa (Glutinous Rice in Woven Coconut Leaves) Again

 I made Ketupat every year during Idh Adha including in the recent Idh this week. Repasting the recipe again based on requests.... Actually I have shared the recipe earlier on in here.


By: Roz@HomeKreation
INGREDIENTS:
20 Woven Coconut Leaf-cases
10 cups (160ml cup) Glutinous Rice - washed, soaked for few hours/overnight & drained
600g freshly grated Coconut - add some water & squeeze thick milk
2 tbsp Salt
1 Pandan (Screwpine) Leaf

METHOD:
1. Fill ketupat cases with glutinous rice.
Leave a thumb pinch of empty space at one corner to allow the rice expand.
Too tight will cause the ketupat uncooked and too loose will cause it too soft.
Ensure that both ends of ketupat are slit through & knotted to prevent it from opening during cooking.
2. Place all the filled ketupat in a big botom pot & cover with coconut milk sufficiently (see photo below).
Add in salt & screwpine leaf.
Boil until coconut milk is completely dry and oil surfaced out.
During the cooking process, flip the ketupat frequently to ensure even cooking.
3. Serve with your favourite Rendang or curry.
4. The Ketupat can keep for 2 days at room temperature if properly cooked.

TIPS: For nice taste, do not use instant coconut milk from packet/can 


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BAHASA MALAYSIA VERSION
 Along buat ketupat ni setiap tahun apabila Hari Raya Haji menjelang. Raya Haji beberapa hari lepas pun Along ada buat ketupat ni dan tayangkan kat FB & blog. Tak sangka pula ada ramai yang tak tahu jenis ketupat ni. Ketupat ni ialah kebiasaan di Perak dan juga Sarawak. Opah Along suka buat ni untuk Hari Raya & dari kecil Along tolong opah isikan beras pulut ke dalam sarung daun kelapa ni. Selepas berkahwin, Along berpindah ke Sarawak, ibu mertua Along pun suka buat ketupat yg sama setiap kali Hari Raya.

Along suka jenis ketupat ni sebab rasa nya sangat sedap lemak harum tapi nak buat perlukan kesabaran sebab kena letak jumlah santan yg banyak sehingga teggelam ketupat tu dan masak beberapa jam sehingga betul2 kering seperti Tahi Minyak.


Along suka anyam sarung nya sendiri tapi tahun ni takda cuti dan Raya Haji pula jatuh pada hari Selasa, jadi Along beli yg dah siap anyam. Mahal gak harga nya, 10 biji sarung daun kelapa RM4, i.e. 40sen seketul. Tapi takpa lah kan, kira sedekah kat makcik yg jual tu.... sian gak dia pun nak cari duit raya kan. Waktu kita masih mampu nak beli, jangan lah berkira sangat.

Atas beberapa permintaan untuk resipi ketupat ni, Along letakkan semula resipi yg Along pernah kongsikan dahulu di sini dan juga terjemahan BM nya sekali. Selamat mencuba... semuga pahala ilmu yg di kongsikan ni dapat di limpahkan kepada arwah opah Along juga.

By: AlongRoz@HomeKreation
BAHAN2:
20 Sarung Ketupat Daun Kelapa
10 cwn (sukatan cwn 160ml
) Beras Pulut - basuh, rendam beberapa jam & tapis
600g Kelapa Parut - campur air & perah utk santan pekat
2 sb Garam
1 helai Daun Pandan


CARA2:
1. Isi beras pulut ke dlm sarung daun kelapa.
Jangan isi terlalu penuh, biarkan kosong sedikit di bahagian bucu sarung sebesar jari ibu. 
Jika terlalu penuh, beras pulut tidak akan masak sempurna atau jika terlalu sedikit ketupat akan jadi lembik.
Matikan di bahagian kedua2 hujung sarung supaya pulut tidak terkluar semasa di masak.
2. Letakkan ketupat ke dlm periuk besar & tuangkan santan sehingga menutup ketupat seperti gambar di bawah.
Masukkan garam & daun pandan.
Rebus sehingga santan kering dan keluar tahi minyak.
Balik2an selalu supaya pulut masak sekata.
3. Hidangkan ketupat dgn lauk rendang atau lauk kesukaan anda.
4. Ketupat ni tahan selama dua hari jika di masak sempurna sehingga betul2 kering.

TIP: Untuk rasa ketupat yg lemak dan harum asli, Along nasihatkan supaya tidak menggunakan santan kotak/tin.




Thursday, October 17, 2013

Hari Raya Haji 2013 & Menu

Bergambar selepas solat sunat raya
 This year Idh just a simple do with four of us only.... missed AlongRiz & AngahRuz very much. It was just another day for AlongRiz in the State whilst AngahRuz was in KL and hard for him to pretend that it was just another day while the rest of muslims in Malaysia were having a festive celebration - that made me very sad too but they both are grown up young men and I always pray to Allah to be with them....

Below is our simple menu for the idh.

Hidangan sarapan di meja kecil untuk kami berempat

BAHASA MALAYSIA VERSION
Raya Haji tahun ni cuma ala kadar sebab hanya kami berempat sahaja dan lagi pun raya jatuh pada hari Selasa & Isnin tu Along masih bekerja. Pepagi kami berempat ke masjid untuk menunaikan solat sunat Aidil Adha dan selepas tu sarapan bersama keluarga. Along pun takda jemput sesiapa ke rumah tahun ni. Alhamdulillah, syukur nikmat dari Allah. Semuga qurban kami suami-isteri di terima Allah pada tahun ni.


Untuk sarapan pagi, Along cuma masak Ketupat Pulut Daun Kelapa dan Rendang Pedas Ayam.... sebak rasa nya sebab AlongRiz & AngahRuz gemar sangat rendang ni.... semuga mereka berdua tabah di perantauan....


Untuk menu tengahari pula, Along masak ringkas je.... Nasi Saffron, Kurma Daging, Acar Buah dan Rendang Ayam:

Along tak sempat pun nak buat kek raya haji tahun ni.... nasib lah masih ada lebihan Cheesecake Lapis Coklat yg Along buat bulan lepas dan juga kek Tupperware - Cappucino Almond Fruit Cake.