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Tuesday, December 31, 2013

Happy New Year 2014

courtesy of wallpaperhdfree.com

To all friends and readers, HAPPY NEW YEAR 2014 and may all your wishes come true. As for me, I'm hoping for another blessed year with strength and determination to be a better person - wife, mother, daughter, sister and most of all, a best friend I could be. I also hope to accomplish all of my to-do-plan with success! May Allah grant me strength and time to share what I love to do on this blog.... Wish me luck and success! My wishes for all too! TQ all for the friendship!

Sunday, December 29, 2013

Rendang Sekawah

  Some photos from the recent cooking event.... made a giant wok of Black Beef Rendang for a relative's wedding.

Kenangan memasak rendang kawah baru2 ni untuk khenduri kahwin sedara hubby. Along ni tak lah pandai sangat tapi atas permintaan sedara tu, Along tunaikan juga walau pun memasak sehingga pukul 3 pagi dan berangkat ke lapangan terbang beberapa jam selepas tu untuk bercuti ke Semenanjung. Alhamdulillah, lega dapat siapkan juadah tersebut. Along juga sediakan bahan2 untuk Kerabu Nenas pada malam nya dan mereka gaulkan sebelum di hidangkan. Along tak dapat hadir ke majlis tersebut sebab sedang di udara pulang ke Semenanjung. Hari ni baru Along berpeluang melawat mereka & alhamdulillah feedback dari tetamu kata sedap.

 Ramai pembantu2 yang tolong kacau.... tengoklah kuali kawah tu.... 3 orang yg besor tu pun leh dok dalam tu. Along rasa daging tu ada lah dalam 80kg kot.... seekor besar lembu yg di sembelih. Sepatut nya kerbau tapi kerbau yg nak di sembelih tu meronta & cabut lari... lalu di gantikan dgn lembu.

Apabila rencah2 nya dah wangi, baru masukkan daging yg telah di perap.

Ini orang kuat Along.... lovely hubby yg banyak membantu

Rendang yg telah siap di masak di simpan dlm periuk besar supaya mudah di hidangkan nanti

Saturday, December 28, 2013

Spicy Chick Peas Snack (Kacang Kuda Pedas)

 Our evening snacks..... nice!

By: Roz@HomeKreation
INGREDIENTS:
1 packet Chic Peas (forgot to measure but estimately about 2 cups) 
10 Dried Chilies - cut 
5 cloves Garlic - pounded 
4 sprigs Curry Leaves
1 tbsp Chili Powder
1 tbsp Sugar
1 tsp Tumix
Salt

METHOD:
1. Wash & soak chick peas for an hour/more & boil until tender.
I used a short cut method, without soaking but boil in pressure cooker.
2. Heat up few tbsp oil & stir-fry dried chili and curry leaves until fragrant.
Add in pounded garlic & continue stir-fry until golden.
Quickly add in chili powder, tumix, salt & sugar and chick peas.
3. Mix well and serve.
*********************************************************************

BAHASA MALAYSIA VERSION
Petang2 rasa lapor lak.... korek2 petisejuk jumpa sepeket kacang kuda kiriman dari sahabat facebook. Tambah perisa kasi pedas2 sedikit memang sedap kudap2 waktu petang dan waktu malam nonton tv....

By: AlongRoz@HomeKreation
BAHAN2:
1 bungkus Kacang Kuda (Along lupa na timbang tp anggaran 2 cawan) 
10 bj Cili Kering - gunting kecil
5 ulas Bwg Putih - tumbuk
4 tangkai Daun Kari
1 sb Serbuk Cili
1 sb Gula
1 st Tumix
Garam

CARA2:
1. Basuh dan rendam kacang kuda selama sejam atau lebih.
Rebus sehingga lembut.
Along guna pressure cooker supaya cepat masak tanpa perlu merendam terlebih dahulu.
2. Panaskan sedikit minyak dan tumis cili kering & daun kari sehingga garing.
Masukkan bwg putih tumbuk & kacau sehingga garing.
Masukkan cili serbuk, tumix, gula & garam, kacau dgn cepat atas api perlahan.
Masukkan kacang kuda & gaul sebati.
3. Hidangkan sebagai makanan ringan.


Friday, December 27, 2013

Kerutup Ayam

 Hello everyone! It has been a long break since the last post... I have just returned from hometown and not yet fully warmed up for blogging especially after the recent loss of my youngest brother. Anyway, here is a simple and nice dish.....

By: Roz@HomeKreation
Source: Yatie / Chef Hanieliza
English translation by HomeKreation
INGREDIENTS:
1/2 Chicken - cut
1 sb Curry Powder*
1 sb Kurma Powder* (* mix with some water to form paste)
1 cup Coconut Milk
1 tsp Palm Sugar
1 tbsp Roasted Coconut Paste
3 tbsp Oil

Salt, Sugar
BLEND FINELY:
50g Fried Shallots
1 Cardamon
1 cm Ginger
1 cm Galangal
1 Lemongrass
4 Shallots
2 cloves Garlic


METHOD:
1. Heat up oil & stir-fry blended ingredients until fragrant.
2. Add in mixed spiced paste* and stir-fry until fragrant.
3. Add in chicken pieces, roasted coconut paste, salt, sugar & coconut milk.
Cooked until boil and chicken is done. Stirring occasionally.
4. Serve with rice or bread.
********************************************************************** 

BAHASA MALAYSIA VERSION
Assalamualaikum wmh kepada semua kekawan dan para pembaca. Maaf ya sebab Along dah lama menyepi. Along bercuti sekejap, pulang ke kampung dan mood nak blogging pun agak kurang di sebabkan keletihan dan juga kesedihan yang melanda keluarga kami baru2 ini apabila adik bongsu kesayangan Along, Ahmad Yazid AlRafiq bin Ismail berumur 24 tahun telah kembali ke rahmatullah tanpa di sangka2. Sesungguh nya Allah menyayangi nya dan kami redha tapi perasaan sedih tetap terasa. Semuga Allah menempatkan nya di kalangan orang2 yg beriman. Tolong lah hadiahkan nya al-fatihah ya kekawan. Terima-kasih banyak, semuga Allah memberkati kita semua.

Hanya santapan yg seadanya sahaja yg dapat Along kongsikan buat masa ini.... Terima-kasih Yatie yg menarik perhatian Along untuk mencuba juadah ayam ini. Sedap rasa nya.

By: AlongRoz@HomeKreation
Source: Yatie / Chef Hanieliza
Along edit sedikit resipi nya mengikut sukatan yg Along buat. Resipi asal sila rujuk kat link ya.
BAHAN2:
1/2 ekor Ayam - potong kecil
1 sb Rempah Kari*
1 sb Rempah Kurma* (* bancuh dgn sedikit air)
1 cwn Santan
1 st Gula Merah
1 sb Kerisek
3 sb Minyak
- untuk menumis
 
Garam, Gula
BAHAN KISAR:
50g Bawang Goreng
1 biji Buah Keras
1 cm Halia
1 cm Lengkuas
1 btg Serai
4 ulas Bawang Merah
2 ulas Bawang Putih


CARA2:
1. Tumiskan bahan kisar sehingga garing.
2. Masukkan rempah. Kacau sehingga sebati.
3. Masukkan ayam, kerisek, garam gula dan santan. 

Biarkan sehingga mendidih dan masak sehingga pekat.
Pastikan kacau sekali sekala.
4. Hidangkan dengan nasi atau roti.
 



Tuesday, December 10, 2013

Peparu Goreng Berempah II

 Clearing the lung stock from the recent Idh sacrifice.... This time I cooked it in several steps as opposed to my short-cut method in the first version here. I like it dry which can last for few days in room temperature. This scrumptious dish can go with rice or by itself.

By: Roz@HomeKreation
INGREDIENTS:
1/2-1 kg Beef Lung - cut into big chunks of palm size
1-2" Turmeric Roots - pounded
1 Big Onion - sliced thinly
1 tbsp Coriander Seeds*
1 tbsp Fennel Seeds*
1 tbsp Cumin Seeds*
1 tbsp Black Pepper Corns*
3 Lemongrass*
1" Ginger*
1" Galangal* (* blend #1) 
3 Red Chilies**
7 Shallots**
2 cloves Garlic** (** blend #2) 
1 tbsp Vinegar
Salt, Sugar

METHOD:
1. Boil lungs in water & salt until cooked about 20 minutes.
Slice thinly & mix with salt, sugar & pounded turmeric.
Deep fry until crispy with high heat.
Lift out of oil & keep aside.
2. Heat up a scoop of oil & stir-fry big onion until yellowish.
Add in blended ingredients #1 & salt with slow medium fire until dry & fragrant.
Add in fried lungs and stir well.
Lift out & keep aside.
3. Heat up a scoop of oil & stir-fry ingredients #2, salt, sugar & vinegar until dry & fragrant.
Add in lungs and mix well.
Dish out & serve with white rice.
*********************************************************************************

BAHASA MALAYSIA VERSION
Assalamualaikum sahabat2 semua. Maaf ya dah lama blog menyepi sebab kesibukan yang macam2.... Supaya tak menyepi terus, meh lihat paru-paru yang di goreng dengan rempah yang amat enak di makan dengan nasi atau begitu sahaja. Cara Along masak ni agak remeh sikit sebab nak kena masak empat step tapi berbaloi. Step pertama rebus dulu, kedua goreng, ketiga masak rempah, keempat masak cili nya. Kalau nak senang satu step jer, boleh rujuk resepi versi pertama yg Along kongsikan dulu di sini.

By: AlongRoz@HomeKreation
BAHAN2:
1/2-1 kg Paru-Paru Lembu - potong sebesar tapak tangan 
1-2" Kunyit Hidup - tumbuk 
1 bj Bwg Besar - hiris nipis 
1 sb Biji Ketumbar*
1 sb Jintan Manis*
1 sb Jintan Putih*
1 sb Lada Hitam*
3 btg Serai*
1" Halia*
1" Lengkuas* (* blend #1) 
3 bj Cili Merah**
7 ulas Bwg Merah**
2 ulas Bwg Putih** (** blend #2) 
1 sb Cuka
Garam, Gula

CARA2:
1. Rebus peparu dgn air & garam sehingga empuk, lebih kurang 20 minit.
Sejukkan & hiris nipis.
Gaulkan dgn garam, gula & kunyit hidup.
Goreng dgn api besar sehingga garing.
Angkat & ketepikan.
2. Panaskan sesenduk minyak & goreng bwg besar sehingga kekuningan.
Masukkan bahan blend #1, garam & kacau dgn api sederhana sehingga kering & wangi.
Masukkan peparu & gaul rata.
Angkat & ketepikan.
3. Panaskan sesenduk minyak & tumis bahan blend #2, garam, gula, cuka sehingga kering.
Masukkan peparu tadi & gaul rata.
Hidangkan dengan nasi.