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Thursday, January 31, 2013

Dabai Jeruk

 For Sarawakian, dabai is from heaven but for West Malaysian it is an acquired taste i.e. ones need sometime to get used to the taste. I personally love dabai so much that I stocked a lot of it in freezer since it is seasonal fruit. Depending on the level of supply, the price ranges betwwen RM8/kg to RM30/kg. Here me making the preserved dabai in soy sauce.

Dabai in the process

BAHASA MALAYSIA VERSION
Buah dabai ni memang satu kebiasaan di Sarawak tapi takda di Semenanjung. Rasa nya lemak2 & sedap di makan dgn nasi. Selain dari di makan segar (rendam dalam air suam sehingga lembut), dabai masin juga amat popular. Kali ni Along buat jeruk kicap pula.... dapat simpan lama dalam peti-sejuk.

Source: MR_IndaiAim
BAHAN2:
1 kg Buah Dabai
1 botol Kicap Manis
1 botol Kicap Masin

CARA2:
1. Basuh dabai sehingga bersih & masukkan ke dalam botol.
2. Tuangkan kicap menutupi kesemua buah dabai.
3. Tutup ketat & simpan di suhu bilik selama 2-3 hari sehingga isi nya lembut.
4. Siap untuk di hidangkan.
5. Simpan di dalam peti-sejuk supaya tahan lama.





Wednesday, January 30, 2013

Fried Mushroom Dumplings (Cucur Cendawan Tiram)


My hubby & son thought it is shrimp dumplings and they cannot tell that it is mushroom filling! Indeed it taste as nice as shrimp dumplings!

By: Roz@HomeKreation 
INGREDIENTS: 
+/-500g Flour
Oyster Mushroom - tear into smaller pieces
1 Red Chili*
1 Big onion* (*sliced)
1/2 tsp Turmeric Powder
Salt
Water sufficiently

METHOD:
1. Mix all ingredients with water until you achieve the required consistency.
2. Heat up a lot of oil in a wok.
Drop a tbsp of the mixture at a time & fry until cooked.
Make sure you flip the dumplings frequently to ensure evenly cooked.
Once cooked, lift the dumplings into a bowl lined with kitchen paper to drain excess oil. 
3. Serve with chili sauce.
******************************

BAHASA MALAYSIA VERSION
Kali ni Along letak cendawan tiram ke dalam cucur.... hubby & UusRaz ingat cucur udang sebab rasa cendawan tu yg manis2 & kenyal. Sedap tau cucur cendawan ni.....

BAHAN2:
+/-500g Tepung Gandum
Cendawan Tiram - koyak2an
1 bj Cili Merah*
1 bj Bwg Besar (*hiris)
1/2 st Serbuk Kunyit
Garam
Air secukupnya

CARA2:
1. Campurkan kesemua bahan dgn air secukup nya - agak2 supaya tidak terlalu pekat/cair.
2. Panaskan minyak yg banyak & sudukan adunan kedlm minyak.
Goreng & balik2kan selalu sehingga masak.
Angkat & toskan di atas kertas tisu, di dalam mangkuk.
3. Hidangkan dgn sos cili.


Kek Lapis Biskut Kacang Tumbuk

This is egg white layered cake flavored with peanut candy..... amazingly only used oil instead of butter in the recipe but still very tasty and moist. Some tips from me - do not overbake when recipe calls for egg whites only otherwise you'll end up with very fluffy and dry texture. That's the reason why my layers above are not as obvious as the normal layered cake,

By: Roz@HomeKreation
Source: book
Adapted and modified as below
Size: 7" square
METHOD:
270g Marie Biscuits*
100g Peanut Candy* (*blend finely) 
13 (530g) Chilled Egg Whites
80g Coconut Jam
1 tbsp Ovalette
1 tsp Baking Powder
70g Brown Sugar
330g Oil (will try only 300ml next time) 

METHOD:
1. Place all ingredients, except oil, in a mixer & process until fluffy.
Add in oil & mix well.
2. Line tin & grease.
Spread 5 tbsp batter and grill until slightly brown on top.
Repeat layering & grill until finish.
*******************************************

Peanut Candy / Kacang Tumbuk


BAHASA MALAYSIA VERSION
Kek lapis ni hanya menggunakan putih telur dan juga tidak menggunakan mentega tapi hanya minyak sayur. Rasa nya lemak dengan perisa biskut kacang tumbuk (peanut candy) dan agak lembab. Buat nya juga agak mudah di bandingkan dengan kek lapis yg lain. Tapi hati2 ya, kek lapis telur putih jangan bakar lapisan nya terlalu lama takut nanti tekstur kek akan kering dan gebu. Sebab tu lah lapisan kek yg Along buat ni nampak samar2 jer.

By: AlongRoz@HomeKreation
Source: book
Adapted and modified slightly
Saiz: 7" persegi
BAHAN2:
270g Biskut Marie*
100g Biskut Kacang Tumbuk / Peanut Candy* (*blend halus) 
13bj (530g) Putih Telur Sejuk
80g Kaya
1 sb Ovalette
1 st Baking Powder
70g Gula Perang
330g Minyak (lain kali Along akan kurangkan kpd 300ml shj supaya tak terlalu berminyak) 

CARA2:
1. Campur kesemua bahan2, kecuali minyak, dan pukul sehingga kembang.
Masukkan minyak & pukul sebati.
2.  Lapik tin & minyakkan.
Ratakan 5 sb adunan ke dalam tin dan grill sehingga perang.
Grill selapis2 sehingga habis.


Monday, January 28, 2013

Assorted Sarawak Acar / Chutney

Bitter Gourd Pickles
 Today I learnt 3 types of Sarawak Acar (chutney) from my best friend mum who came from Kuching. It is my first time discovered such Acar and was very impressed. If you want to try, you can order from Alamak Restaurant :

1. Bitter Gourd Pickles
    -  not bitter at all with well balanced sweet & sour spiced sauce. Can serve as appetiser or side dish with rice and curry. Can keep about 6 months.

2. Calamansi Chutney
    - very different in look and taste compared to the traditional Malay lime chutney which is typically red in colour and yet very balance taste of spicy, sweet and sour. Served as side dish for rice and dishes or eaten with glutinous rice.

3. Green Chili Chutney
   - Crunchy chili stuffed with tasty filling. Served as appetiser or with rice & other dishes.

Calamansi Chutney
BAHASA MALAYSIA VERSION
Hari ni Along meluangkan masa di rumah sahabat baik Along sebab emak dia nak ajar Along buat acar Sarawak. Pertama kali dapat tahu dan merasa acar istimewa dari Kuching ni. Emak dia peramah, walau pun baru pertama kali berkenalan sewaktu makan malam kelmarin, terus aja dia pelawa Along datang lagi ke rumah nya untuk belajar buat acar pula. Along ajar dia buat Empurong dan Kerabu Kacang Kelisa dan dia pula ajar Along pelbagai jenis Acar Sarawak. Seronok nya kami berdua sama2 di dapur sambil berbual2 mesra.

Ada tiga jenis yg Along tunjukkan di sini. Kesemua nya tahan lama berbulan2 kata auntie tu. Rasa nya memang sangat istimewa dan ada kelainan dari acar biasa:
1. Acar Peria
   - tak pahit langsung - ada rasa pedas2, masam manis - boleh di hidangkan sebagai pembuka selera atau pun di makan dgn nasi & lauk sampingan lain.
2. Acar Limau
   - Sangat berbeda dari acar melayu yg selalu nya berwarna merah tapi tidak kurang hebat dari segi rasa.
3. Acar Cili Hijau
   - ini sesuatu yg amat istimewa - cili yg rangup dan di sumbat dgn filling istimewa. Di Kuching, ia nya di jual dgn harga RM1.50 sebiji.

Kalau sesiapa yg teringin nak merasa ni boleh lah hubungi tuan empunya Restoren Alamak ya. Takda jual pun kat restoren tu tapi dia boleh tolong spesel order.

Green Chili Chutney

Sunday, January 27, 2013

Liana Bergaya untuk Makcik2 Tersayang

Hello to all aunties.... no special posing but just to say hi.....!

Assalamualaikum auntie2 & kakak2 semua. Liana dah mula sekolah kindergarten level 1 tahun ni. Dah besar anak dara mama sorang ni tapi masih manja & selalu merengek nak dukung. Kalau ada auntie2 yg nak dukung mesti Liana suka sangat..... hehe.
 Liana senyum riang... cantik tersusun jer gigi Liana. Setiap hari tak lupa gosok gigi.....hehe

Ni bukan termenung tapi asyik dengan i-pad, dah pandai shopping on-line.... ada jer toy yg dia jumpa & suruh Abah beli, latest request nak oven warna pink, besar cam mama punya.... mak ai... dah tengok kat Toy R'us harga lagi mahal dari yg real.... tunggu ler nak ai besar nanti leh tolong mama buat sekut yg betul2 punya....

Friday, January 25, 2013

Chocolate Chip Fudge Cookies

 This is AngahRuz's favourite... so I made this last week-end before my trip to KL to meet him. This is really a very rich chocolate cookies - it is made from melted chocolate with very little amount of flour and packed with chocolate chips - I finished all the bitter-sweet chocolate chips that AlongRiz bought from US to make one batch of this. Each bite full of melted chocolate chips!
By: Roz@HomeKreation
Source: link
The original recipe has been modified as below to reflect the way I made it
Makes 30+ pieces (depending how big you make)
INGREDIENTS:
½ cup Flour*
1 tsp Baking Powder*
1/4 tsp Salt*
½ tsp Instant Coffee Powder* (* mix) 
16oz Bittersweet Chocolate - coarsely chopped
¼ cup Unsalted Butter
1¾ cup Caster Sugar
4 large Eggs

1 st Vanilla Essence
3 cup Bittersweet Chocolate Chips
 

METHOD:
1.  Melt chocolate & butter, then cool it.
2. Beat sugar and eggs until pale yellow and thick with ribbon trail, about 5 minutes.
Beat in the melted chocolate mixture and vanilla extract.

Fold in the dry ingredients* and mix only until incorporated.
Stir in the chocolate chips.
3. Cover with plastic wrap and refrigerate the batter until firm, about 1 hour or overnight.
4. Drop a tablespoon of batter onto prepared cookie sheets, spacing evenly.
With moist fingers, press batter to form 3 1/2- to 4-inch rounds.
Bake cookies at 180C for 15 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not over-bake.
5. Remove from the oven and place baking pan on a wire rack to cool.
When cookies are firm, remove from baking pan and let completely cool on rack.
Store in an airtight container at room temperature for a few days.


BAHASA MALAYSIA VERSION
Ini biskut kegemaran AngahRuz.... Along buat pada hujung minggu lepas untuk bawa ke KL untuk dia. Dah lama sebenar nya dia duk sebut2 tapi Along tak sempat nak buatkan. Nak beli pun takda yg serupa camni (AngahRuz yg kata). Resepi ni guna coklat bertimbun.... kalau tak sedap tak tau lah.... memang kaya dengan coklat yg cair di mulut. Along habiskan kesemua stok coklat chips yg AlongRiz beli dari US untuk buat ni.

By: AlongRoz@HomeKreation
Source: link 
Alih bahasa oleh HomeKreation
Resepi di bawah ni telah di ubah suai
Bilangan 30+ keping (bergantung pada saiz biskut)
BAHAN2:
½ cwn Tepung Gandum*
1 st Baking Powder*
1/4
st Garam Halus*
½ st Serbuk Kopi Segera* (* campur) 
16oz Coklat Bittersweet - cincang
¼ cwn Mentega tanpa Garam
cwn Gula Kastor
4 bj Telur besar

1 st Esen Vanilla
3 cwn Coklat Cip Bittersweet

CARA2:
1.  Cairkan coklat & mentega; sejukkan.
2. Pukul telur & gula sehingga putih & pekat, ~5 minit.
Masukkan campuran coklat & mentega tadi dan EV.
Masukkan bahan2 kering* & gaul sehingga sebati shj.
Masukkan coklat cip.
3. Tutup dgn plastik & masukkan ke dlm petisejuk selama 1 jam atau semalaman.
4. Sudukan ke atas dulang pembakar.
Tekan dgn jari yg di lembabkan supaya biskut selebar 3½"-4" bulat.
Bakar 180C selama 15 min sehingga permukaan nya kering & merekah.
Jangan terlebih bakar, pastikan permukaan nya masih berkilat.
5. Keluarkan dari oven & sejukkan sebelum di sempat dlm bekas kedap udara.



Thursday, January 24, 2013

Creamy Fettuccine

Hi everyone...! I was quiet for a short while.... been busy & just came back from business trip. Here sharing something that I made a week ago but didn't manage to update it right away.  I wanted my pasta to be creamy but not in a thick sauce so that it is just simply delicious. It was just a promptu without any recipe in mind when I made it so I hope by now I can still recall all the ingredients & the method.

Not sure what type this mushroom is - it is ~6" long and very springy in texture
Serves: 2 persons
INGREDIENTS:
200g Fettuccine - boil until soft ala dente 
2 cloves Garlic*
1/2 Big Onion* (* chopped) 
Chopped Chicken Meat, Mushrooms
Dried/Fresh Herbs - Parsley, Basil
Seasoning - Salt & Pepper
100ml Fresh Milk
1 slice good quality Cheddar Cheese - chopped
Extra Virgin Olive Oil

METHOD:
1.  Heat up 1-2 tbsp EVOO and stir-fry chopped garlic & onion until fragrant.
Add in chicken, mushroom, herbs and seasoning - stir well until chicken is cooked.
Add in milk & stir until boiled. Adjust amount of milk to suit amount of pasta.
Add in cheese & pasta, stir well.
2. Serve immediately with grated/powder cheese.
**************************************************

BAHASA MALAYSIA VERSION
 Assalamualaikum kesemua pembaca HomeKreation dan kekawan.  اللَّهُمَّ صَلِّ عَلَى مُحَمَّدٍ وَعَلَى آلِ مُحَمَّدٍ   Marilah kita banyakkan berselawat ke atas junjungan nabi kita s.a.w.

Maaf lah lama menyepi.... seperti biasa selalu saja kesibukan dan Along baru jer balik dari urusan di outstation. Meh lah tengok menu yang tak seberapa ni yg Along masak seminggu lepas tapi cuma sekarang berkesempatan ke udara. Along rasa ni sangat sedap.... tekak teringin nak makan pasta berkrim tapi tak nak yg terlalu pekat. Alhamdulillah, memang sedap dan tak muak. UsuRaz makan sampai 2 pinggan penuh dan Liana pun cakap sedap.

Waktu buat tu Along takda resipi, sekadar campak apa yg terasa patut.... harap2 Along masih ingat kesemua bahan2 nya sebab dah lebih seminggu buat ni, insyaallah sebab resepi nya mudah jer.


Saiz hidangan: 2 orang
BAHAN2:
200g Fettuccine - rebus sehingga lembut ala dente 
2 ulas Bwg Putih*
1/2 bj Bwg Besar* (* cincang) 
Isi Ayam yg di cincang, Cendawan
Herba segar/kering - Parsley, Basil
Garam & Serbuk Lada Hitam
100ml Susu Segar
1 keping Cheddar Cheese - hiris kecil
Extra Virgin Olive Oil

CARA2:
1.  Panaskan 1-2 sb EVOO & tumis bwg putih & bwg besar sehingga wangi.
Masukkan ayam, cendawan, herba, garam, lada & kacau sehingga ayam empuk.
Masukkan susu & kacau sehingga mendidih.
Tambah/kurangkan susu untuk sesuaikan dgn saiz hidangan pasta.
Masukkan cheese & pasta & kacau sehingga sebati.
2. Hidangkan segera & taburkan keju parut/serbuk.



Sunday, January 13, 2013

Banana Fritters (Goreng Pisang Tepung Celup Hana)

 My hubby chopped a banana tree behind our backyard today and some of it already yellowish. I had small portion of dinner only as I wanted to reserve some space for banana fritters during supper. I took the opportunity to try the batter recipe shared by Hana recently. Coincidentally, at Hilmi's gathering yesterday we had hot crispy banana fritters and the maid shared the recipe (asked by a friend) which using the same ingredients.

I made only half of below's recipe as my hubby and son already full, but using one whole egg. The batter produces light and crispy crumbs.

By: Roz@HomeKreation
Source: Hana
INGREDIENTS:
2 cup Rice Flour
1 Egg (small)
1 tsp Sugar
¼ tsp Lime Water
(not too much or else batter will taste bitter)
¼ tsp Turmeric Powder
1 cup Water
Salt


METHOD:
1. Mix all ingredients until smooth.
2. Ready to be used as batter for fritters - banana/sweet potato/yam/etcs.
3. Deep fry until crispy.
***************************************************************************

BAHASA MALAYSIA VERSION
Memalam ni Along buat goreng pisang.... tadi petang hubby tebang pokok pisang kat belakang rumah. Gemuk2 pisang tu, ada 8 sikat kesemua nya. Along dah sedekah kat jiran2 belakang, selebih nya nak bawa gi office kasi kat member2 pula. Ada sesikat yg dah kuning, Along teringin betul nak makan malam ni juga. Tadi dinner makan nasi sikit jer sebab nak makan pisang goreng pula waktu supper ni. Teringat pula resipi tepung goreng yg di kongsikan oleh besan baru2 ni. Kebetulan, kelmarin gi khenduri rumah Hilmi & Maz, dihidangkan dgn goreng pisang panas yg rangup. Sorang kawan tu tanya resepi nya - letak tepung beras + kapur + telur, cam sama lak dgn resipi yg di kongsikan oleh Hana. Maceh ya besan cayang... mmg rangup pun tepung ni, ringan jer. Semuga makcik goreng pisang yg kasi resepi ni di murahkan Allah rezeki dia....

By: AlongRoz@HomeKreation
(Along buat separuh dari resipi di bawah ni tapi Along letak 1 bj telur)
Source: Hana
BAHAN2 TEPUNG CELUP:
2 cwn Tepung Beras
1 bj Telur (saiz kecil)
1 sk Gula
¼ sk Air Kapur
(jgn terlebih nanti pahit)
¼ sk Serbuk Kunyit

1 cwn Air
Garam


CARA2:
1. Bancuh kesemua bahan2 sehingga sebati.
2. Siap utk di celupkan pisang, ubi, dll & goreng sehingga rangup.
Angkat & toskan.
 


Saturday, January 12, 2013

Layered Cake & Caramel Pudding (Kek Puding Karamel)

 This cake has been very popular in the net for quite some time. My first trial was here but it was a plain version. I've been waiting for the right opportunity to try the colorful version and today I made it for a friend's prayer gathering. However, my marble version is batik style instead of the famous stripe.
By: Roz@HomeKreation
Source: Hana (tq to all contributors & original recipe owner)
Translated into English by HomeKreation
Size: 8.5"-9" round
(A) Caramel
2 tbsp Sugar
- Sprinkle sugar into the baking tin & heat up above small fire until melt & golden in color.
- Keep aside until harden.

(B) Pudding Layer
1 tin (400ml) Evaporated Milk
3 sb Sugar
1 st Vanilla
Essence
2 Eggs
3 Egg Yolks
1tsp Custard Flour
- Mix all ingredients slowly (do not beat) & strain onto the caramel.
- Keep aside while waiting for the next layer preparation.

(C) Merinque
6 Egg Whites
70g Castor Sugar
1 tsp Krim of Tartar

- Whisk until fluffy & form meringue.

(D) Cake Layer
140g Flour*

1 tsp Baking Powder* (* sift)
70g Castor Sugar
3 Egg Yolks
130ml Water
50ml Oil
- Mix all ingredients with spoon or whisker.
- Mix in the meringue well.
- Divide into few portion for different colors.
- Spoon onto the pudding layer alternate colors (should float).
- Bake in water bath at 170C (bottom heat) for 50 min + another 30 min (bottom+top heat).
- Rest 30 min before unmoulding it.
- Serve chilled.

 Just drop a spoon of each color alternately  & swirl for marble effect.
BAHASA MALAYSIA VERSION
Hari ni Along pepagi lah dah buat kek ni untuk di bawa ke khenduri doa selamat kawan. Kek ni memang popular tapi Along buat dulu cuma yg kosong tak berwarna - boleh tengok kat sini - lama dulu dah tahun 2009. Kali ni baru berkesempatan mencuba versi marble. Along buat style batik jer, sudukan & tompok2an warna berselang-seli.

By: AlongRoz@HomeKreation
Source: Hana (tq kpd kesemua penyumbang resepi ni ya... boleh tengok link kat blog Hana)
Resipi di taip semula untuk mudah rujuk sendiri
Saiz: 8.5"-9" round
(A) Gula Hangus
2 sb Gula
- Tabur gula dlm loyang & masak atas api perlahan sehingga gula hancur & berwarna perang.
- Ketepikan sehingga gula mengeras.

(B) Lapisan Puding
1 tin (400ml) Susu Cair
3 sb Gula
1 st Esen Vanilla
 

2 bj Telur
3 bj Kuning Telur
1 st Tepung Kastad (Along tambah)
- Campurkan kesemua bahan2 perlahan2 supaya tidak berbuih & sehingga sebati.
- Tapiskan ke dalam loyang gula hangus tadi.

(C) Merinque
6 bj Putih Telur
70g Gula Kastor
1 st Krim of Tartar

- Pukul sehingga kembang (meringue).

(D) Lapisan Kek
140g Tepung Gandum*

1 st Baking Powder* (* ayak)
70g Gula Kastor
3 bj Kuning Telur
130ml Air

50ml Minyak
- Campurkan kesemua bahan sehingga sebati dgn senduk (Along guna whisker)
- Campurkan adunan meringue (C) sehingga sebati.
- Bahagikan & warnakan.
- Sudukan adunan berselang-seli warna ke atas lapisan puding tadi (adunan akan terapung).
- Letak loyang kek ke dlm loyang besar yg berisi air panas.
- Bakar 170C suhu bawah selama 50 minit + suhu bawah & atas selama 20 minit.
- Rihatkan 30 minit sebelum di terbalikkan.
- Sejukkan sebelum di hidang.


Tuesday, January 8, 2013

Nasi Bukhari II & Ayam Goreng Bukhari



I felt like having something heavy for dinner.... I rarely cooked greased rice because worried about my hubby's health but it has been such a long time since I last did so. After recovered from fever, I suddenly craved for something spicy. Then I remembered the Bukhari spice powder that my Emak gave to me several months ago. Sharing herewith something that I have created.... I think this is much more delicious than the first version that I made earlier here. I have also created Bukhari Fried Chicken to go along the rice & I think it is really delicious! Something that I will definitely make again when my children gather next time.

The recipe is a bit lengthy, so will do the English version when there is a request.  If anyone needs the recipe in English, please shout.
***************************************************

BAHASA MALAYSIA VERSION
Tetiba Along teringin nak makan nasi berempah tapi Along tak nak yg berminyak sangat. Dah lama sangat tak makan nasi macam2 ni sebab Along takut gugat kesihatan hubby kalau makan yg berat2 macam ni selalu. Sekali-sekala makan camni baru lah naik selera terutama selepas baik demam ni, selera pun bangkit semula. Pikir punya pikir nak buat nasi apa... baru teringat rempah bukhari yg Emak Along kasi lama dah dulu. Untuk lauk nya pula, Along buat Ayam Goreng Bukhari juga & sungguh2 sedap.... Ada pula lebih Pajeri Nenas kelmarin.... walaaa.... memang best. Nanti bila anak2 Along balik berkumpul waktu cuti nanti bolehlah buat lagi, tentu mereka suka. UsuRaz & hubby pun kata sedap tadi.

NASI BUKHARI
By: AlongRoz@HomeKreation
BAHAN2:
3 cwn Beras (cwn sukatan 170ml) 
3 cwn Beef Stock / Air Rebusan Daging
1 sb Majerin
2 sb Minyak
Rempah Tumis (Kulit Kayu Manis, Cengkih, Pelaga & Bg Lawang) 
3 ulas Bwg Merah*
2 ulas Bwg Putih* (*tumbuk kasar) 
2" Halia - di ketuk 
3 sb Rempah Bukhari Faiza
1 bj Tomato
1 helai Daun Pandan - koyakkan & simpul 
Garam

CARA2:
1. Basuh beras & di tapis.
2. Panaskan majerin & minyak, tumis rempah tumis & bwg tumbuk* sehingga garing.
Masukkan rempah bukhari & kacau sehingga wangi - masukkan sedikit air supaya tidak hangit.
Masukkan halia, tomato yg di cincang & kacau sehingga tomato hancur.
Masukkan air rebusan daging & kacau sebati.
3. Masukkan beras & kesemua bahan ke dalam periuk nasi elektrik.
Masak seperti biasa.
4. Hidangkan dengan Ayam Goreng Bukhari, salad, sos cili & selain nya yg di sukai.
******************************************************************

AYAM GORENG BUKHARI
By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ayam (bahagian bawah) - potong 6 
2 sb Rempah Bukhari Faiza
1 st Serbuk Kunyit
1 bj Bwg Besar*
1 bj Cili Hijau*
1 bj Cili Merah*
1 btg Serai* (* hiris) 
1 st Sos Ikan
Garam

CARA2:
1. Gaul ayam dgn garam, serbuk kunyit & rempah bukhari.
Perap sekurang2nya 10 minit.
Goreng sgn minyak dalam sehingga masak.
2. Panaskan sedikit minyak & goreng bahan2 yg di hiris* sehingga garing.
Masukkan sos ikan & ayam goreng, di gaul sebati.
Angkat & hidang. 

SOS CILI
2 bj Cili Merah
1 ulas Bwg Putih
1 bj Limau Kasturi - perah air nya 
2 sb Sos Cili
Garam, Gula
- Blend kesemua nya. Siap.


Monday, January 7, 2013

BlackPepper Chicken & Mushroom

 Sharing our simple dish for dinner.... wish my two boys are around as this is their favourite dish. This time I added some mushroom and it tastes really nice.

By: Roz@HomeKreation
INGREDIENTS:
1/2 Chicken Breast - cut to bite size 
3 tbsp Black Pepper Sauce
2" Ginger*
1 Big Onion*
2 cloves Garlic*
2 Green Chilies* (* sliced) 
1 tbsp Oyster Sauce
Flower Mushrooms
Green Bell Pepper
1 Tomato
Salt

METHOD:
1. Marinate chicken pieces with black pepper sauce for at least 10 minutes.
2. Heat up few tbsp oil & stir-fry sliced ingredients* for a minute.
Add in marinated chicken, oyster sauce & salt; stir until chicken is tender.
Add in a bit of water, diced vegetables & stir for few more minutes.
3. Serve with hot rice.
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BAHASA MALAYSIA VERSION
Masih rasa sedih.... dah seminggu AngahRuz tinggalkan rumah. Masak apa pun mesti teringat kat anak2 yg jauh di mata. Ini salah satu lauk kegemaran anak2 Along - dah lama sebenar nya Along tak masak ni tapi teringin pula nak masak black pepper campur cendawan. Memang sedap bila di campur cendawan dan lada benggala hijau.

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ketul Dada Ayam - potong kecil2
3 sb Sos Lada Hitam
2" Halia*
1 bj Bwg Besar*
2 ulas Bwg Putih*
2 bj Cili Hijau* (* hiris) 
1 sb Sos Tiram
Cendawan Bunga
Lada Benggala Hijau
1 bj Tomato
Garam

CARA2:
1. Perap ayam dgn sos lada hitam sekurang2 nya 10min.
2. Panaskan sedikit minyak & tumis bahan2 yg di hiris* sehingga wangi.
Masukkan ayam, sos tiram, garam; kacau sehingga ayam lembut.
Masukkan sedikit air, sayur2an yg di dadu & kacau sehingga sebati.
3. Hidangkan segera dengan nasi panas.


Sunday, January 6, 2013

Dischi Volanti in Fresh Mushroom Sauce

 Sharing our breakfast this morning.... despite not feeling too much into cooking since AngahRuz left home but gotta to go on for the sake of the rest in the house. I bought the pasta quite sometime already and time to put it to disposal. Nice shape which tastes smooth when chewed and just nice size for a bite. It goes well with fresh mushroom sauce.

For recipe, refer here but I purposely made the sauce thinner this time.
BAHASA MALAYSIA VERSION
Buat untuk sarapan pagi ni.... mood nak beria2 masak kurang sikit selepas AngahRuz takda, selalu nya dia yg beria2 enjoy apa yg mama dia masak... tapi Along masak jugalah, kesian pula kat UsuRaz. Pasta ni pun Along beli dah lama dok dalam gobok tu. Sedap pasta Dischi Volanti ni sebab saiz nya yg sedang elok untuk suap masuk mulut dan bentuk bulat senang nak kunyah. Di gandingkan dengan sos cendawan memang sedap sangat. Hubby & UsuRaz kata sedap tapi masing2 cuma makan sepinggan... memang mood kurang bila tak cukup ahli keluarga... dulu waktu memula AlongRiz keluar rumah pun sama camni. Along cuma berharap mereka berdua pandai jaga diri ditempat orang.

Resepi boleh tengok di sini tapi kali ni Along sengaja buat kuah nya cair sedikit untuk hirup2.



Friday, January 4, 2013

Fried Pressed Rice (Nasi Himpit Goreng)

 There was some leftover pressed rice that I cooked a couple of days ago in the fridge. Since dinner was only for two of us, me & my son, I decided to have a light one. Now two sons have left home and the second one just did two days ago to pursue his dream in mechanical engineering. The house is getting quieter which usually filled by the two brothers arguing about almost every topics that they started. I also felt quite lonely in photographing which AngahRuz shared the same passion. There will be a lot less baking activities this year with reducing number of customers in the house....!


By: Roz@HomeKreation
Serve: 2 person
INGREDIENTS:
6-8 small packs cooked Rice Cubes - cut into small pieces 
3 Shallots*
1 clove Garlic* (* pounded) 
1 Sausage
2 Fish Balls
Cooked Beef (leftover dish)
1 tsp Chili Oil / Chili Paste
1 Egg
KK Po Cai or any Green Vegetables
1 tbsp Soy Sauce
Salt

METHOD:
1. Heat up 2 tbsp oil & stir-fry pounded ingredients until fragrant.
Add in sliced sausage & fish ball & stir for few minutes.
Add in chili oil, soy sauce, egg & stir well.
Add in salt, veg, beef & pressed rice.
Stir well for 5-10 minutes.
2. Ready!
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BAHASA MALAYSIA VERSION
Menu malam ni ringan2 jer... cuma Along & UsuRaz jer. Nak abiskan lebihan nasi himpit dalam petisejuk yg Along buat untuk sarapan hari tu. Lagi pun baru baik demam, selera pun tak berapa sangat... bila masak sempoi camni, laju jer pula. Sorang2 jer snap gambo, takda mood nak posing lebih2... selalu nya AngahRuz yg sibuk2 komen & beri cadangan. Bila dia dah takda ni terasa sunyi pula. Dua hari lepas AngahRuz ke KL melanjutkan study. Bertambah kurang lah ahli rumah ni... mungkin tahun ni takda lah sangat nanti buat kuih apa bagai nanti.....

By: AlongRoz@HomeKreation
Hidangan: 2 orang
INGREDIENTS:
6-8 ketul kecil Nasi Himpit yg telah di rebus - potong kecil 
3 ulas Bwg Merah*
1 ulas Bwg Putih* (* tumbuk) 
1 btg Sosej
2 bj Bebola Ikan
Daging yg sudah di masak (Along guna lebihan daging masak kicap kelmarin)
1 st Cili Oil / Cili Mesin
1 bj Telur
KK Po Cai atau Sayuran Hijau
1 sb Kicap
Garam

CARA2:
1. Panaskan sedikit minyak & tumis bhn tumbuk* sehingga wangi.
Masukkan hirisan sosej & bebola ikan & kacau sehingga masak.
Masukkan cili oil, kicap, telur & kacau rata.
Masukkan garam, sayur, daging & nasi himpit.
Gaul & masak sebentar sehingga sebati.
2. Sipa untuk di hidangkan!

Tuesday, January 1, 2013

Quick Banana Muffins (Again)

 Tomorrow will be Liana's first day in school.... so I baked this simple & quick Banana Muffins for her bento. She loves the colorful beads and adding that will help to attract her appetite. Moreover, I made them tiny size... My head has been spinning for a week... luckily this recipe is so simple & still managed to bake this after dinner.

This is my favourite recipe for banana muffins and made it so many times already. It is so easy, never failed, soft and delicious.

 The recipe was posted here before but reposting herewith again including the BM version. This time I used brown sugar instead for different aroma.

By: Roz@HomeKreation
Makes 42 tiny pieces or use bigger cups
INGREDIENTS:
170g Mashed Ripe Bananas
¾ cup Sugar / Brown Sugar
1 Egg - slightly beaten 
⅓ cup Melted Butter
1 tsp BP*
1 tsp BS*
½ tsp Salt*
1½ cup Flour* (* sifted) 

METHOD:
1. Place bananas & sugar in a bowl & mix until combined.
Add in egg & butter gradually while mixing.
Fold in dry ingredients* gradually until well mixed.
2. Spoon into muffin cups/tin.
Sprinkle colorful beads.
3. Bake at 180C for 15-20 minutes (depending on cup size).
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BAHASA MALAYSIA VERSION
Dalam dok pening2 pun sempat juga Along geduk2 kat dapur selepas makan malam tadi.... siap lah muffin pisang yg comel2 ni untuk bawa bekal sekolah Liana esuk. Along tabur manik warna-warni kesukaan Liana. Esuk hari pertama Liana menjejakkan kaki ke sekolah baru.... harap2 dia dapat biasakan diri

Muffin pisang ni Along ada tayang lama dulu kat sini dlm BI. Ni antara resipi yg Along selalu buat sebab memang gebu, lembut & sedap. Lagi pun buat nya amat mudah, tak banyak remeh - dalam pening2 pun Along boleh buat. Tapi kali ni Along guna gula perang supaya aroma nya lebih harum.

By: AlongRoz@HomeKreation
Bilangan: 42 ketul kecil
BAHAN2:
170g Pisang
¾ cwn Gula Kastor / Perang
1 bj Telur - di pukul sedikit
⅓ cwn Mentega Cair
1 st BP*
1 st BS*
½ st Garam*
1½ cwn Tepung Gandum* (* ayak sekali) 

CARA2:
1. Lecek pisang & gula sehingga hancur.
Masukkan telur & gaul sebati.
Masukkan bahan2 ayak* sedikit2 sehingga sebati.
2. Sudukan ke dalam cawan kertas.
Taburkan manik berwarna.
3. Bakar 180C selama 15-20 minit ( bergantung pada saiz) sehingga masak.