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Wednesday, February 27, 2013

Banana Crumble Pie


 Another creation from banana.... after successful banana apam before this, I tried to make chunky banana pie with crumble topping and am impressed with my own creation! I used very light and crumbly short crust pastry... outcome was pleasantly crispy & melt in the mouth but I had one problem.... making it in the pie maker without any casing will make it impossible to lift it out in one whole piece because the pastry is so crumbly while it is hot. To save the next batch, I rolled the pastry on a paper cake liner before placing it into the pie maker. The pie is best consumed immediately and served with ice-cream which I regret because it wasn't planned earlier. Sometimes when idea sprung out, I just gotta jump immediately before the mood dies out and as a consequence, not everything is available as wished.

By: Roz@HomeKreation
Makes 5 four inches pies
SWEET CRUST:
200g Flour
125g Cold Butter
60g Sugar
1 Egg Yolk
1 tsp Vanilla Essence
2 tbsp Ice Water
FILLING:
~360g Banana - cubed 
20g Brown Sugar + 1/4 tsp Cinnamon Powder
30g Raisins
CRUMBLE TOPPING:
75g Flour
40g Butter
1 tbsp Sugar
- mix all to form bread crumbs

METHOD:
1. Mix all crust ingredients in a food processor.
Chill 30 minutes.
2. Roll out the pastry and cut with a round cutter.
Place it in pie maker or muffin tin.
Bake until slightly cooked (2 minutes in pie maker, 5 minutes in oven).
3. Mix all the filling ingredients & spoon into the casings.
Sprinkled with topping & bake in pie maker for 5 minutes (estimately abt 15 minutes in oven) or until golden color.

 
BAHASA MALAYSIA VERSION
Satu lagi idea rekaan Along sendiri untuk mempergunakan pisang yg ada ni. Sebelum ni Along ada kongsi resepi Apam Pisang Gula Hangus dan beberapa kekawan dah mencuba dan berpuas hati. Ada kawan sorang tu buat lagi berturut2 atas permintaan anak2 & hubby.

Resipi kali ni Along guna shortcrust pastry (tak tau camna nak translate ni), yg sememang nya amat rapuh & gebu. So bila masak dlm pie maker, bila nak keluarkan habis berderai sebab belum sempat sejuk & mengeras. Untuk selesaikan masalh tu, Along gelek pastry tu atas kertas kek baru letakkan ke dlm pie maker... barulah senang nak angkat pie yg sudah masak.

Pie ni sedap di makan terus semasa crust nya masih rangup. Kalau nak simpan sampai esuk, kena di panaskan semula baru lah sedap. Hidangkan dgn aiskrim atau sos kastad baru terangkat tapi tak sempat lak nak pi beli eskrim dah abis ngap....hehe.

In the cooking process

By: AlongRoz@HomeKreation
Bilangan: 5 biji bersaiz 4"
SWEET CRUST:
200g Tepung Gandum
125g Butter sejuk
60g Gula
1 bj Kuning Telur
1 st Vanilla Essence
2 sb Air Ais
INTI:
~360g Pisang - potong kiub kecil 
20g Gula Perang + 1/4 st Serbuk KayuManis
30g Raisins
CRUMBLE TOPPING:
75g Tepung Gandum
40g Butter
1 sb Gula
- gaul rata menjadi seperti serbuk roti

CARA2:
1. Campurkan kesemua bahan crust & proses menjadi doh.
Sejukkan 30 minit.
2. Gelek doh & potong bulat.
Letakkan ke dlm pie maker atau tin muffin.
Bakar sehingga masak sedikit (~2 minit dlm pie maker atau 5 minit dlm oven).
3. Campurkan kesemua bahan inti & sudukan ke dlm pastry.
Taburkan topping & bakar dlm pie maker 5min (atau ~15min dlm oven) sehingga keperangan.


Saturday, February 23, 2013

Apam Pisang Gula Hangus (Banana Steamed Cake)


 Created this steamed cake to utilise my ripened banana that recently chopped from the backyard. I posted few versions earlier but thought this time I wanted to create something with caramelised sugar. I put extra mashed banana to make it moist and heavy and I think I achieved what I wanted! This is good & healthy for breakfast.


By: Roz@HomeKreation
Size: 8" round
INGREDIENTS:
½ cup Sugar
1 cup Evaporated Milk
3 tbsp Butter
3 Eggs
1 cup Caster Sugar
1½ cup Mashed Banana
2 cups Flour*
1 tsp Baking Powder*
1 tsp Bic Soda*
1/4 tsp Salt* (* sifted together) 

METHOD:
1. Melt sugar above small fire & add in milk until boil.
Off fire & add in butter.
Let it cool.
2. Beat eggs & sugar until fluffy.
Add in mashed banana until well mixed.
Add in sugar syrup and flour mixture* gradually until well mixed.
3. Pour into greased tin & steam for an hour.


BAHASA MALAYSIA VERSION
Rezeki pisang tak putus2.... baru jer tebang sepokok & ada lagi dua tandan Pisang Abu yg belum ranum lagi. Along dah sedekah dgn jiran & kawan2 & selebih nya di goreng & buat apam pisang juga. Apam kali ni Along rekakan dengan campuran gula hangus.... Along bayangkan tentu sedap seperti apam gula hangus juga & ya lah, sedap harum! Along nakkan apam yg lembab & berat, jadi Along letak agak banyak juga pisang lecek tu.... alhamdulillah, menepati citarasa yg di ingini. Dapat lah keluarga sarapan & Liana bawa bekal ke sekolah.... Dapat juga kasi kat member2 sikit.

By: AlongRoz@HomeKreation
Saiz: 8" bulat
BAHAN2:
½ cwn Gula
1 cwn Susu Cair Evaporated
3 sb Butter
3 bj Telur
1 cwn Gula Kastor
1½ cwn Pisang Lecek
2 cwn Tepung*
1 st Baking Powder*
1 st Bic Soda*
1/4 st Garam* (* ayakkan sekali) 

CARA2:
1. Cairkan gula dgn api kecil & masukkan susu sehingga menggelegak.
Tutup api & campurkan mentega.
Sejukkan.
2. Pukul telur & gula sehingga kembang.
Masukkan pisang & gaul rata.
Masukkan gula hangus dan tepung* sedikit2 sehingga sebati.
3. Tuangkan ke dlm tin yg di minyakkan.
Kukus selama 1 jam sehingga masak.



Friday, February 22, 2013

Spicy Tomato Chicken (Ayam Berlada Sos Tomato)

Nice dish.... chicken bits spiced with black pepper complemented with tomato sauce....

By: Roz@HomeKreation
Serve 4 persons
INGREDIENTS:
1 Chicken Breast - cut to bite size 
1-2 Potato - cut into fingers & fried 
1 Tomato - cut into 6 
4 Shallots*
2 cloves Garlic*
1" Ginger*
1 tbsp Black Pepper*
1 tsp Cumin*
1 tsp Fennel*
1 tsp Chili Powder* (* blend) 
1 Lemongrass - bruised 
5 tbsp Tomato Sauce
1/2 tsp Sugar
Salt

METHOD:
1.  Heat up few tbsp oil & stir-fry blended ingredients* & lemongrass until fragrant.
Add in chicken, tomato sauce, sugar, salt & stir well until chicken is done.
Add in potato & mix well.
2. Serve with rice.

BAHASA MALAYSIA VERSION
Aduh, pukul 3 pagi ni.... Tadi tertido sementara menunggu kuih yg baru keluar periuk kukus tu sejuk sebelum boleh di potong & di simpan dalam bekas untuk siap sedia bagi sarapan esuk.... Cepat2 bangun semula sebab kalau semua nak buat esuk pagi tentu lah tak sempat, mana nak siapkan Liana ke sekolah lagi dan packing barang2 dia untuk ke taska dan sebagai nya. Lagi pun tentulah tak sempat nak berposing untuk anda semua kalau Along tak bangun semula.... inilah pengorbanan Along untuk para pembaca... tapi Along rela & gembira melakukan nya.... mmmmuah2 untuk ada semua yg setia bersama HomeKreation.

oklah, meh tengok lauk yg Along buat kelmarin. Kuih tu nanti Along tayang esuk2 ya. Sedap lauk ayam ni.... ada rasa pedas & rempah2 nya di seimbangkan dgn sos tomato.

By: AlongRoz@HomeKreation
Saiz hidangan: 4 orang
BAHAN2:
1 ketul Dada Ayam - potong kecil
1-2 bj Ubi Kentang - potong jejari & di goreng
1 bj Tomato - potong 6 
4 ulas Bwg Merah*
2 ulas Bwg Putih*
1" Halia*
1 sb Lada Hitam*
1 st Jintan Putih*
1 st Jintan Manis*
1 st Serbuk Cili* (* blend) 
1 bth Serai - di ketuk
5 sb Sos Tomato
1/2 st Gula
Garam

CARA2:
1.  Panaskan sedikit minyak & tumis bahan2 tumbuk* & serai sehingga wangi.
Masukkan ayam, sos tomato, gula, garam & kacau sehingga ayam empuk.
Masukkan kentang & gaul rata.
2. Hidangkan dgn nasi.



Wednesday, February 20, 2013

Rezeki di Musim Bubuk


Yeeeey.... musim bubuk datang lagi! Selepas musim dabai, durian, cempedak & macam2 buah2an sekarang ni musim bubuk (udang geragau) pula.... alhamdulillah.... rezki murah, dapat dua bekas cencaluk from a kind friend! Homemade cencaluk memang the best... fresh! Maceh ya friend.... selera makan nasi malam tu!

Malas nak buat cencaluk sendiri sebab tak termakan nanti bila buat banyak2. Kalau ada siapa2 yg teringin nak buat cencaluk sendiri, boleh lah tengok kat sini ya.


Tengoklah betapa fresh nya cencaluk home-made.... nampak sekor2 udang bubuk tu.... kalau beli yg dalam botol kan dah hancur & masam. Homemade punya tak masin sangat & takda rasa masam pun, memang menyelerakan bila di campur dgn limau & cabai!

Ni pula full month baby gift from office mate.... takda kena mengena dgn tajuk tapi dapat ni same day dgn cencaluk. Thank-you SH and may your baby girl grow healthily!



Tuesday, February 19, 2013

Gulai Lemak Jantung Pisang & Kerang

 The banana heart was from my backyard.... cooked in spicy low fat broth with cockles.... mmmmm really enjoyed my dinner plate of rice with this delicious kampung dish.... accompanied by salted Terubuk, fried fish and lime pickles!

By: Roz@HomeKreation
INGREDIENTS:
1 Banana Heart - boiled half cooked, discard water & sliced 
3 Shallots*
Some Chili Padi*
(*pounded)

1 tsp Turmeric Powder
1/2 cup Cockles
1/2 pot Coconut Milk

1 Lemongrass - bruised
1 Turmeric Leaf
1 piece Dried Tamarind
Salt

METHOD:
1. Place all in a pot & stir all the time until boiled.

Boil further until banana heart is cooked.
2. Serve with white rice along other dishes.

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

BAHASA MALAYSIA VERSION
Wah, selera nya makan lauk2 kampung camni.... buat pula pedas2 sikit dan demi kesihatan guna santan cair jer... pekena dengan ikan terubuk masin, ikan goreng dan acar limau.... fuuuuuh.... kenyang! hehehe... alhamdulillah.

By: AlongRoz@HomeKreation
BAHAN2:
1 biji Jantung Pisang - di rebus separuh masak & di hiris
3 bj Bwg Merah*
Cili Padi*
(*pounded)

1 st Serbuk Kunyit
1/2 cwn Kerang
1/2 periuk Santan

1 btg Serai - ketuk
1 helai Daun Kunyit
1 keping Asam Keping
Garam

CARA2:
1. Masukkan kesemua bahan ke dlm periuk & kacau sehingga mendidih & jantung masak sepenuh nya.

2. Hidangkan dgn nasi putih dan lauk sampingan yg lain.


Monday, February 18, 2013

Black Pepper Lamb

 The last dish that I cooked before AngahRuz returned to KL which was his choice. Hope he will not miss home cooking for a while.... well I fulfilled his few requests during the break including the Blueberry Cheesecake, Black Chicken Rendang, Mee Kari....
**************************************************

BAHASA MALAYSIA VERSION
Mmmmm... sedap nya lauk ni.... gerenti takda bau kambing.... ni lauk kegemaran seisi keluarga... Along masak ni untuk AngahRuz sebelum dia balik ke KL. Malam ni takda mood nak menaip sakan.... kalau ada siapa2 yg teringin khabor lah ya.... senang2 nanti baru Along taipkan resepi nya.


Sunday, February 17, 2013

Hati Buya (Peparu Goreng Berempah)

Didn't snap many photos and was quite disappointed with what came out... none really look good and reflects what it really looks like! Anyway, for those from Sarawak surely know how this looks like.... just like its name, it is black and deliciously spiced deep fried beef lung. I like to eat this just by itself or with hot rice with no other dishes. You can also buy from weekend night market - quite expensive... few pieces cost RM3/- despite cheap cost and not much effort in cooking it!

By: Roz@HomeKreation
INGREDIENTS:
300-400g Beef Lung - sliced thinly 
1 tsp Turmeric Powder
1 tsp Chili Powder
4 Shallots*
2 cloves Garlic*
1" Ginger*
1 Lemongrass*
1 tsp Black pepper*
2 tsp Coriander Seeds*
1 tsp Cumin Seeds*
1 tsp Fennel Seeds* (* blend) 
Water - enough to cover, abt 1-2 cups 
1/2 tsp Sugar
Salt
 
METHOD:
1. Place all in wok and cook until dry.
2. Scoop all into hot oil + 1 sliced big onion & deep fry until crispy.
********************************************

BAHASA MALAYSIA VERSION
Sorry lah kali ni gambo sekeping jer... entah naper gambo semua kelabu jer... yg sekeping ni pula tak nampak sangat rupa nya. Apa2 pun... meh tengok satu lagi makanan yg popular kat Sarawak ni... peparu goreng ni di goreng garing sehingga rempah2 nya rangup. Lagi banyak serdak nya lagi sedap! Rasanya tak liat tapi lembut kenyal & luarnya garing. Along suka makan ni ratah2 jer atau pun makan dgn nasi panas, tak payah lauk lain lagi dah. Kalau malas nak buat boleh lah beli kat pasar malam Miri tapi mahal lah, RM3/- cuma beberapa ketul kecil jer. Baiklah buat sendiri, puas makan kan, bukan nya susah pun nak buat nya.

By: AlongRoz@HomeKreation
BAHAN2:
300-400g Peparu - hiris nipis 
1 st Serbuk Kunyit
1 st Serbuk Cili
4 ulas Bwg Merah*
2 ulas Bwg Putih*
1" Halia*
1 btg Serai*
1 st Lada Hitam Biji*
2 st Biji Ketumbar*
1 st Jintan Manis Biji*
1 bj Jintan Putih Biji* (* blend) 
Air  - secukupnya 1-2 cwn
1/2 st Gula
Garam
 
CARA2:
1. Masukkan kesemua bahan ke dalam kuali & rebus sehingga airnya kering.
2. Sendukkan ke dalam minyak yg panas + 1 bj hirisan bwg besar dan goreng sehingga garing.

Saturday, February 16, 2013

Blueberry Cheesecake (Again)

 AngahRuz requested for Blueberry Cheesecake before he returns to his university tomorrow.... since he only reminded me after dinner last night, I can only made do with what I have in hand... luckily I had a can of blueberry topping in the pantry but not in time to thaw the frozen cream... therefore I modified the recipe a bit resulted not as fluffy as it should be but I think reasonably ok... so next time I have to strictly follow the below recipe.
By: Roz@HomeKreation
Makes 8½" round 
BASE:
55g Butter
- melted 

130g Oatmeal Biscuits - crushed 

1. Mix all the base ingredients and press into a springform tin. Chill for 30 minutes.

FILLING:
500g Cream cheese
30g Butter
120g Castor Sugar
30g Cornflour
250ml Whipping Cream
4 Eggs - lightly beaten


TOPPING:
1/2 can Blueberry pie filling

METHOD:

2. Beat cream cheese and butter until smooth.
Add sugar & cornflour.
Add in cream and blend well.
Slowly adding beaten egg and mix until just combined.
 

3. Pour mixture into the prepared base.
 

4. Bake at 150C for 1 hour.
Let cake cool in the oven & chill overnight or at least 6 hours.
 

5. Spread topping onto cheesecake and serve.
 



BAHASA MALAYSIA VERSION
Along buat ni atas permintaan AngahRuz.... dia nak balik ke uni esuk so Along buat sampai tengah malam kelmarin baru siap. Dah malam baru cakap, nasib lah ada blueberri topping setin kat dalam gobok tu. Tak letak krim sebab tak sempat nak cairkan, so kurang gebu cheesecake Along kali ni tapi oklah untuk lepaskan rindu. Lain kali memang kena ikut resepi kat bawah ni betul2.

By: AlongRoz@HomeKreation
Saiz 8½" round
BASE:
55g Butter
- cairkan

130g Biskut Oatmeal - hancurkan

1. Campurkan kesemua & tekan ke dlm tin. Sejukkan dlm peti sejuk 30 min.
 
FILLING:
500g Cream cheese
30g Butter
120g Gula Kaster
30g Tepung Jagung
250ml Whipping Cream
4 bj Telur - di pukul sedikit

TOPPING:
Blueberry pie filling

CARA2:
2. Pukul cream cheese & butter sehingga sebati.
Masukkan gula & tepung jagung.
Masukkan cream & pukul sebati.
Masukkan telur sedikit2 sehingga sebati.

3. Tuangkan adunan ke atas base.


4. Bakar 150C selama 1 jam.

Sejukkan dalam oven & kemudian sejukkan dlm peti sejuk selama 6 jam atau semalaman.

5. Campurkan bahan2 topping & ratakan ke atas cheesecake.

Sejukkan sehingga keras.


Friday, February 15, 2013

Cinnamon Bread Pudding

 My baking mood is switched on while AngahRuz is home during CNY. There were some stale bread in the fridge so I turned them into bread pudding for breakfast which is always the kids' favourite. It was a big hit amongst the two boys, Liana & daddy as usual. This time I bake the pudding in pie maker and it is cooked just within 7 minutes! Conventionally takes 45 minutes to cook a pan in an oven. I sprinkled some cinnamon sugar in layers and on top to produce brown look and also very fragrant pudding!

 Bread pudding does not require accurate measurement and therefore dummies can make it successfully.... most importantly it is very delicious! Here is the way I made mine, usually throwing whatever I have in hand.

By: Roz@HomeKreation
Makes: 8" square or six 4" individual pie shape
INGREDIENTS:
11 pcs Bread Slices - cubed
500ml Milk*
2 tbsp Sugar*
3 Eggs* (* mixed)
Brown Sugar + Cinnamon Powder

METHOD:
1. Soak cubed bread slices with milk mixture* until soften (about 30 minutes).
2. Scoop half into an 8" tin, sprinkle with cinnamon sugar & cover with remaining bread mixture.
If using pie maker, fill half way with bread mixture, sprinkle with cinnamon sugar & cover with bread mixture until full.
Sprinkle cinnamon sugar on top.
3. Bake at 180C for 45 minutes for an 8" tin or 7 minutes using pie maker.
4. Serve warm with custard sauce.

CUSTARD SAUCE:
250ml Milk + 1 tbsp Custard + 1 tbsp Sugar + ½ tsp Vanilla Essence
Microwave for 5 min & stir every 1 min.
Serve warm.
************************************************************************

BAHASA MALAYSIA VERSION
Lagi satu rekaan Along mempelbagaikan kegunaan pie maker. Resepi bread pudding ni biasa2 jer tapi bila di masak dalam pie maker, harum gula cinnamon yg garing tu memang membangkitkan selera..... Anak2 Along suka cinnamon sugar, jadi Along pun rekalah bread pudding perisa cinnamon sugar. Sebenar nya buat bread pudding tak perlukan resepi yg tepat tapi tetap akan menghasilkan puding yg sedap dan yg penting ada sos kastad! Sekejap jer abis licin......

By: AlongRoz@HomeKreation
Saiz: 8" persegi atau enam biji bentuk pie bersaiz 4" 
BAHAN2:
11 kpg Roti - potong kecil2
500ml Susu*
2 sb Gula*
3 bj Telur* (* campur sebati)
Gula Perang + Serbuk Kayu Manis

CARA2:
1. Rendam roti dgn campuran susu* sehingga lembut, lebih kurang 30 min.
2. Sendukkan separuh ke dalam tin 8", tabur gula perang & tutup dgn adunan selebih nya.
Sama juga jika menggunakan pie maker, di lapiskan dgn gula perang.
Akhir sekali taburkan gula perang di atas nya.
3. Bakar 180C selama 45 minit jika menggunakan tin 8" atau 7 minit jika menggunakan pie maker.
4. Hidangkan suam bersama sos kastad.

SOS KASTAD:
250ml Susu + 1 sb Tepung Kastad + 1 sb Gula + ½ st Esen Vanilla
Microwave selama 5 min, kacau setiap minit.
Hidangkan suam.





Thursday, February 14, 2013

Chapati Folders

 Chapati is my family traditional's meal, loved by everyone... I came from a very big family and I recalled that when we were children, everytime my mother made chapati for dinner, we all applaused with joy - it was considered special. My father too took a pride of my mother's chapati that he considered the best. My grandmother was half Indian and therefore making chapati was considered a basic skill.

This time I made chapati folders - using the basic chapati recipe but further fry it on griddle until crispy and with filling. Since it is using atta flour (wholemeal), it is very filling but my sons had two each!

By: Roz@HomeKreation
CHAPATI (8 pieces):
500g Atta Flour (Indian wholemeal flour)
Water + salt + sugar
- Mix & knead. Divide into 8 balls & brush with oil.
- Leave it for at least 10 minutes before roll it thin.
- Cook on a hot griddle, flipping frequently until cooked.
- Spread with butter/ghee once cooked.

FILLING:
Some leftover beef steak
1 Big onion
Chopped Cabbage, Tomato & Cucumber, Red Chili
Pounded 2 cloves garlic, ginger, black pepper

SAUCE:
BBQ Sauce, Mayonnaise, Chili Sauce

METHOD:
1. Heat up 1-2 tbsp oil & stir-fry pounded ingredients until fragrant.
Add in the rest & stir for a minute.
2. Melt a tbsp margarine & place a piece of cooked chapati.
Place some filling on top.
Pipe the sauce on top & fold.
Lift out once the chapati is crispy & serve right away.

Starting to puff up on a hot griddle

BAHASA MALAYSIA VERSION
Along buat roti capati ni untuk sarapan pagi dan kali ni Along buat folders sebab anak2 Aong suka makan camni. Ada pula beef steak leftover dari malam, so hiris2 buat filling, memang best sangat tengok they all makan. Roti ni guna tepung atta, so memang cepat kenyang - emak Along suka buat ni tapi lipat 4 segi & cicah dgn kuah sardin dan kacang panjang goreng untuk makan malam... abang2 Along dan arwah Abah suka sangat makan camtu.

Nak bancuh & uli ni kena pandai supaya roti tak liat, nak cerita pun tak tau... Selalu nya org perap dulu supaya tepung nya lembut tapi Along selalu buat tak main perap2, terus je canai & roti tetap lembut walaupun sudah sejuk. Bagi anda yg baru nak belajar, kena lah perapkan sebentar k.

By: AlongRoz@HomeKreation
CAPATI (8 pieces):
500g Tepung Atta
Air + garam + gula
- Campurkan tepung & air & uli sebentar.
- Bahagi kepada 8 ketul & lumur dgn minyak.
- Perapkan sebentar & canai setiap biji bentuk bulat senipis yg boleh.
- Masak atas kuali leper yg panas, balik2an sehingga masak.
- Sapukan majerin/minyak sapi apabila masak.

FILLING:
Stik lembu lebihan malam
1 bj Bwg Besar
Cincang Kobis, Tomato, Timun & Cili Merah
Tumbuk 2 ulas Bwg Putih, Halia, Lada Hitam

SOS:
BBQ Sauce, Mayonnaise, Sos Cili

CARA2:
1. Panaskan 1-2 sudu minyak & tumis bahan tumbuk sehingga wangi.
Masukkan kesemua bahan2 yg lain & kacau sebentar.
2. Cairkan majerin di atas kuali leper & letakkan sekeping roti capati yg telah di masak tadi.
Sudukan inti keatas nya.
Picitkan sos & lipat seperti gambar.
Hidangkan setelah roti garing.
Beef and veg filling

Wednesday, February 13, 2013

Kway Teow Basah Kicap (Wet Kway Teow in Soy Sauce)

My kasturi lime is tear shape because it grew in between of two pillars...amazing!
 My family like wet mee in this style... any type of noodles is suitable - either yellow mee, kway teow, mee hoon.... so long the gravy is thick & dark. Add the rest of ingredients of your choice - seafood, chicken, meat, etcs.

By: Roz@HomeKreation
Serves: 4-5 persons
INGREDIENTS:
1kg Kway Teow
4 Shallots - sliced 
3 cloves garlic*
1/2" Ginger*
1 tsp Black Pepper* (* pounded) 
1 Chicken Breast - chopped 
Shrimps, Fish Balls
3 tbsp Oyster Sauce
Salty & Sweet Soy Sauce
1 tbsp Cornflour - mix with few tbsp water 
6-8 pieces fresh Flower Mushroom - sliced 
1 Tomato - chopped 
Taiwan Spinach
Salt

METHOD:
1. Heat up 2 tbsp oil & stir-fy shallots until golden brown.
Add in kway teow & stir well.
Sprinkle soy sauce to coat lightly.
Dish out into a serving plate.
2. Heat up few tbsp oil & stir-fry pounded ingredients* until fragrant.
Add in chicken, shrimps & fish ball - stir several minutes.
Add in oyster sauce, soy sauce, enough water to make gravy & salt.
Thicken with cornflour paste and add in mushroom & chopped tomato.
Let it boil then off the fire and add in spinach.
3. Serve kway teow with soy sauce gravy, poached egg and home-made chili sauce /chili oil.
**********************************************


BAHASA MALAYSIA VERSION
Ini menu sarapan hujung minggu baru2 ni yg sememang nya kegemaran family kat rumah ni. Lagipun AngahRuz bercuti CNY seminggu, so sonoklah makan2 macam ni. Tapi ni mudah jer nak di sediakan. Kuah nya agak pekat ala2 mee basah tapi warna hitam kicap....

By: AlongRoz@HomeKreation
Saiz hidangan: 4-5 orang
BAHAN2:
1kg Kway Teow
4 ulas Bwg Merah - hiris
3 ulas Bwg Putih*
1/2" Halia*
1 st Lada Hitam* (* tumbuk) 
1 ketul Isi Dada Ayam - cincang
Udang, Fish Balls
3 tbsp Sos Tiram
Kicap Manis & Masin
1 sb Tepung Jagung - bancuh dgn sedikit air
6-8 ketul Cendawan Bunga - hiris 
1 bj Tomato - cincang
Bayam Taiwan / Sawi
Garam

CARA2:
1. Panaskan 2 sb minyak & goreng bwg merah sehingga garing.
Masukkan kway teow & kacau rata.
Renjiskan beberapa sudu kicap & gaul sehingga rata.
Angkat & hidangkan.2. Panaskan sedikit minyak & tumis bahan tumbuk* sehingga wangi.
Masukkan ayam, udang, fish ball - kacau beberapa minit.
Masukkan sos tiram, kicap, air secukup nya & garam.
Pekatkan dgn bancuhan tpg jagung & masukkan cendawan, tomato.
Masak sehingga mendidih & tutup api.
Masukkan bayam & terus hidang..
3. Hidangkan kway teow dgn kuah kicap, telur & cili oil/sos (supaya pedas).


Tuesday, February 12, 2013

Cucur Ukak

 No more durian season and am clearing my last stock of Ukak from the fridge and thought a simple kuih will be the best.... indeed I was right, this is so nice and gone in no time!

By: Roz@HomeKreation
INGREDIENTS:
1 cup Ukak Flesh - tear to pieces 
1 cup Flour
1 tsp Baking Powder
2 tbsp Sugar
A pinch of Salt
Water

METHOD:
1. In a bowl, mix flour, BP, sugar & salt.
Mix in water to form a thick batter.
Add in Ukak flesh.
2. Deep fry in hot oil until cooked.
Toss out from oil & serve right away!
*****************************************


BAHASA MALAYSIA VERSION
Buat cucur ni saja nak habiskan stok Ukak dalam petisejuk. Teringin lak nak makan cucur manis... sedap sangat buat camni, jap jer licin. Teringat pula kat abang Along kat Taiping, suka sangat dia makan cucur durian yg Along buat waktu balik bulan Nov lepas, walaupun baru lepas bedah waktu tu...

By: AlongRoz@HomeKreation
BAHAN2:
1 cwn Isi Ukak - koyak2an 
1 cwn Tepung
1 st Baking Powder
2 sb Gula
Secubit Garam
Air

CARA2:
1. Masukkan tepung, BP, gula & garam ke dalam mangkuk.
Bancuh dgn air yg secukup nya - agak2 kepekatan.
Campurkan isi ukak & gaul sebati.
2. Goreng dalam minyak panas yg dalam sehingga masak.
Angkat & toskan minyak nya.
Hidangkan segera.


Minum petang dgn teh classic Earl Grey Harrods! Mmmmmm....

Monday, February 11, 2013

Chicken Murtabak II (Murtabak Ayam II)

 
 Making murtabak is not difficult anymore for those who are worried about making the Roti Canai dough. It can easily be resolved by using ready made frozen Popiah skin instead. Making the filling is a breath and the murtabak will be on the way for breakfast or evening tea in no time! The skin is crispy while is hot.... very nice.

I had bad experience with food poisoning because often the murtabak stall will store the leftover and sell it again the next day. Making it yourself will guarantee hygiene and taste better too!


Makes 4 medium size murtabak
INGREDIENTS:
8 pieces Popiah Skin 8.5" sq
2 Eggs
1 Chicken Breast - chopped finely 
1 small Potato - 1/4" cubed 
2 Shallots*
2 cloves Garlic*
1" Ginger*
1 tsp Black Pepper*
1/2 tsp Cumin*
1/2 tsp Fennel Seeds* (* pounded) 
1 tbsp Curry Powder - add some water to form paste 
1 Big Onion - chopped 
Chinese Celery
Salt

METHOD:
1. Heat up few tbsp oil & stir fry potato until cook.
Dish out & put aside.
2. Stir fry pounded ingredients* in the leftover oil until fragrant.
Add in curry powder paste & stir-fry until fragrant, adding some water if it sticks to bottom of pan.
Add in chicken, potato & salt and stir well.
Lastly add in big onion and celery.
Cool.

3. Beat 1 egg with fork and mix in half of the filling.
Spoon 1/2 of it into a piece of popiah skin & fold like an envelope.
Place it onto another piece of popiah skin & fold again.
Repeat with remaining filling & skin.

4. Place it onto a flat pan pre-heated with a tbsp of oil.
Flip occasionally until crispy.
 

5. Serve with onion pickles or curry.
6. To make Onion Pickles: Sliced big onion+vinegar+salt+sugar+red color. Let it soak for about 10 min.
 
BAHASA MALAYSIA VERSION
Nampak macam susah & remeh nak buat murtabak tapi sebenar nya senang jer. Sekejap jer dah siap... cuma masak inti nya dan balut dgn kulit popiah. Bukan shj mudah tapi juga sedap rangup buat cara ni. Kat Sarawak ni murtabak tak sama cam kat Semenanjung sebab inti nya tersangat sedikit (cam roti telur je....) dan satu lagi takda bawang jeruk! Bagus lagi buat sendiri.... puas makan kan. Along memang suka makan murtabak tapi serik pula dah berapa kali sakit perut makan murtabak yg keracunan.... meh lah kita buat sendiri....


Bilangan: 4 biji
BAHAN2:
8 keping Kulit Popiah 8.5" persegi
2 bj Telur
1 ketul Dada Ayam - cincang halus
1 bj Kentang - potong 1/4" kiub
2 ulas Bwg Merah*
2 ulas Bwg Putih*
1" Halia*
1 st Biji Lada Hitam*
1/2 st Jintan Putih*
1/2 st Jintan Manis* (* tumbuk) 
1 sb Serbuk Kari - campurkan sedikit air
1 bj Bwg Besar - cincang
Daun Sup
Garam

CARA2:
1. Panaskan minyak dan goreng kentang sehingga masak.
Angkat & ketepikan.
2. Tumis bahan tumbuk dgn minyak tadi sehingga wangi.
Masukkan pes kari & kacau sehingga wangi, masukkan sedikit air supaya tidak hangit.
Masukkan ayam, kentang, garam & kacau sebati.
Masukkan bawang besar & daun sup, kacau & angkat.
Sejukkan.
3. Pukul sebiji telur & campurkan separuh dari inti tadi.
Sudukan 1/2 inti ke atas sekeping kulit popiah & lipat seperti sampul surat.
Balikkan & letakkan ke atas sekeping lagi kulit popiah & lipat seperti tadi.
Ulang proses dgn inti & kulit popiah yg selebih nya sehingga habis.
4.  Masak di atas kuali leper yg di panaskan dgn sesudu minyak.
Balik2an sehingga garing.
5. Hidangkan dgn bawang jeruk atau kuah kari.
6. Cara membuat Bawang Jeruk: Hirisan bwg besar + cuka + gula + garam + pewarna merah. Biarkan sebentar lebih kurang 10 min.