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Tuesday, November 11, 2014


 I bought a packet of phyllo dough during a trip to Brunei last week with Pistachio Baklava in mind as I had been keeping a tin of Iran best quality pistachios given by a friend. I was really craving for the Baklava and cannot describe enough how delicious this homemade creation when I finally got to lay it into my mouth... hehe! I was so impatience that I stole a piece the moment it came out from the oven... then another piece after pouring the syrup.... another piece an hour later and another piece once it had been cooled off with syrup nicely absorbed.... (not to mention few more after that.....hehe)! I gave myself an excuse that it was part of experiencing and tasting at different stage of readiness... The truth is it was damn delicious that I cannot stop myself from going over it again and again.... This time I truly had no guilt feeling....LOL!

Although this is my first attempt in making Baklava, I'm happy that the pastry was baked to perfect crispiness! It was still crispy even after several days and the pistachios filling also getting tastier. The sweetness of the syrup was also tolerable. Overall, I think this is one of the best dessert in my list!

By: Roz@HomeKreation
Yields: 12 pieces / 5"x9" tin
6 sheets Phyllo Dough (255mmx480mm )
1 cup Pistachios*

¼ cup Almond*
2 tbsp Bread Crumbs*
(* grind in food processor)
1 tbsp Castor Sugar
1 tsp Cinnamon Powder
½ cup Butter
- melted

½ cup Sugar
½ cup Water
¼ cup Honey
½ stick Vanilla Pod / 1 tsp VE
1 tbsp Lemon Juice

1. Mix chopped nuts*, sugar & cinnamon.
2. Cut phyllo dough into 3 equal parts producing 18 pcs to fit the pan.

3. Butter pan/casserole generously.
4. Lay 2 sheets phyllo dough & brush with melted butter.
Repeat until 6 layers of phyllo sheets.
Sprinkle with nut mixture evenly until covered.
Cover with 2 phyllo sheets, brush butter, sprinkle nuts & repeat until used up 6 sheets.
2 sheets phyllo dough, brush butter & repeat with remaining sheets.
5. Slice 3 x 4 lines all the way to the bottom of the pan.
6. Bake at 170C for 50 minutes.
7. While baking, prepare the sugar syrup.
Boil water & sugar until dissolved.
Add in honey, vanilla, lemon juice & simmer 20 minutes. Cool.
8. As soon as baklava is out from oven, spoon syrup slowly over it. Let it sit and cool until syrup is fully absorbed (at least 4 hours).

 Chopped nuts:

 Phyllo dough - this is wet type i.e. uncooked, so easier to handle without worry of drying out:

Brushing sheet with melted butter:

Sprinkle nuts evenly to cover:

Slice through:

Fresh from oven:

Poured with syrup:

Bukan mudah nak dapatkan Baklava.... eh, takda langsung pun kat Miri ni.... Kalau dah sampai tahap kempunan, meleleh2 air liur teringin, kena lah buat sendiri kan. Sebenar nya tak susah pun nak buat ni cuma bahan2 nya sukar nak dapat. Kebetulan Along pergi Brunei minggu lepas dgn kawan2 & terjumpa kulit filo ni. Kacang pistachio tu pula Along simpan dah lama semenjak dapat ole2 dari Iran sebab memang nak buat baklava dari dulu lagi. Alhamdulillah, tercapai idaman hati.... masyaallah sedap sangat2 buatan sendiri sebab boleh olah ikut selera. Along suka baklava yang tidak terlalu kuat bau rempahnya dan manis nya pun Along adjust supaya tidah manis melampau. Makan panas2 pun sedap.... lepas tu test lagi sejam selepas nak bandingkan rasa nya.... bila dah siap 4 jam kendian, test lagi & makin sedap! Pekena dgn kopi o kaw.... aduh, boleh abis setalam kalau tak control perasaan....kakakaah... Ada lagi Along simpan seketul selepas tiga hari pun baklava ni masih rangup krup... kruppp.... walaaa.... meh buat baklava...hehehe

By: AlongRoz@HomeKreation
Hasil: 12 ketul / Tin 5"x9"
6 keping Kulit Filo (255mmx480mm )
1 cwn Pistachios*

¼ cwn Almond*
2 sb Serbuk Roti*
(* kisar dlm food processor)
1 sb Gula Kastor
1 st Serbuk Kayu Manis
cwn Butter - cairkan
½ cwn Gula
cwn Air
cwn Madu
½ btg Vanilla / 1 st Esen Vanilla
1 sb Jus Lemon

1. Gaulakan kacang kisar*, gula & serbuk kayu manis.
2. Potong kulit filo kpd 3 bahagian spy menjadi 18 keping.
3. Sapu tin dgn butter sehingga rata.
4. Hamparkan 2 keping filo ke dalam tin yg di sediakan, sapu butter cair dgn rata.
Ulangi sehingga 6 keping semua nya.
Tabur campuran kekacang sehingga rata.
Tutup dgn 2 keping filo, sapu butter & ulang sehingga 6 keping filo semua nya.
Akhir sekali tutup dgn filo 6 keping, sapu butter setiap 2 lapisan filo.
5. Hiris 3 x 4 jalur seperti dlm foto di atas, sehingga tembus ke bawah.
6. Bakar dgn suhu 170C selama 50 minit.
7. Sediakan sirap sementara baklava di bakar.
Didihkan air & gula sehingga larut.
Masukkan madu, vanilla, jus lemon & renih selama 20 minit. Sejukkan.
8. Sebaik baklava di keluarkan dari oven, siramkan sirap ke atas nya.
Biarkan selama 4 jam supaya sirap meresap sepenuh nya.

Saturday, November 8, 2014

Whole Wheat Buns

 Made the buns for our simple dinner.... I bought a packet of mini burger patties and thought homemade buns will be nice to go with it. Although it is time consuming making own bread but the reward of being little patience is really worth it.... lovely aroma luring in the house will open up for hungry appetite.... My hubby & UsuRaz each had two sets whilst Liana finished off the whole burger (rarely she eats that much).... LOL... mommy giggled happily.... worths all the effort! The remaining buns were enough for breakfast the next day.... hubby & Liana had them with their favourite egg jam whislt I had mine with chili anchovies.... nyummmm!

 This recipe produces soft & springy buns.

By: Roz@HomeKreations
Source: Betty Crocker (modified)
Yields: 16 buns
1 cup Water
1 Egg
⅛ cup Sugar
(orig recipe used ¼ cup)

3 tsp Instant Yeast
1 tsp Salt
2 cup Bread / High Protein Flour
1¼ cup Whole Wheat Flour
2 tbsp Butter
– softened
Additional Melted Butter
– for brushing

1. Place all ingredients into bread machine, except butter, in the above order.
Process with dough function until ready (abt 2 hours).
2. Remove with floured hands and divide into 16 balls.
Place in greased 10” round tin.
Brush with melted butter, cover with plastic & let it rise 2x for ~30min.
Dough is ready when indentation remains when touched.
3. Bake at 190oC for 12-15 minutes.
4. Brush with melted butter.

Dah lama tak buat roti dan teringin pula nak makan burger. Sekarang ni kalau makan burger kat fast food restoren pun nipis melayang jer daging burger nya, tak rasa cam makan burger pun. Ada supermarket baru buka kat pekan Lutong, jumpa daging burger yang sangat tebal.... happy nya terus jer Along beli. Kebanyakan daging burger beku punya lah nipis macam kertas sampai patah bila nak tanggalkan kepingan nya. Bila di panggang, daging burger yang ini tak berminyak macam brand yg lain dan bila makan terasa kekenyalan daging nya.
Along paling suka roti wholemeal dari tepung biasa dan resepi ni amat lah bagus roti nya kenyal & gebu. Makan seketul pun kenyang tapi hubby & UsuRaz makan dua ketul burger seorang.... amboi! Liana yg kecik pun habis seketul burger.... puas hati, seronok mama nengok hubby & anak2 makan.
Esuk pagi nya pula, hubby & Liana sarapan bun dgn sekaya... Along pula letak timun & sambal ikan bilis bawa bekal ke opis.... nyum2!

By: AlongRoz@HomeKreations
Source: Betty Crocker (modified)
Bilangan: 16 ketul
1 cwn Air
1 bj Telur
cwn Gula (resipi asal ¼ cwn)
3 st Instant Yeast
st Garam
cwn Tepung Roti Berprotein Tinggi
cwn Tepung Whole Wheat
2 sb Butter
– lembutkan di suhu bilik
Sedikit Butter Cair
– untuk sapuan

1. Masukkan kesemua bahan2, kecuali butter, ke dlm mesin roti mengikut aturan di atas.
Process dgn function doh sehingga siap (~2jam).
2. Keluarkan dgn tangan yg di sapu tepung & bahagi kpd 16 ketul.
Susun ke dlm tin bulat 10" yg di sapu butter.
Sapu permukaan doh dgn butter cair & tutup dgn plastik.
Biarkan selama ~30min sehingga naik 2x ganda.
Doh siap bila di tekan ianya berlubang.
3. Bakar dgn suhu 190oC selama 12-15 min.
4. Sapukan dgn butter cair.

Friday, November 7, 2014

Sambal Oelek

Sambal Oelek means pounded chili paste in Indonesian terms. Learned about this through facebook comments and recommendation. My son, usuRaz commented that it tastes quite similar to chili sauce that I typically prepared for Chicken Rice. Indeed he is right and the different is this is cooked whilst the chicken rice sauce is raw.

By: Roz@HomeKreation
5 Red Chilies
Chili Padi (amount depends on how hot you prefer it) 
1 clove Garlic
1 slice Ginger
1/2 Tomato
1 tsp Tamarind Juice
1 tbsp Vinegar
1 tsp Sugar
1 tsp Salt
Water - enough to blend all ingredients 

1. Blend all ingredients and cook until thickened.
2. Serve to spice up rice & dishes or noodles.

 Baru2 ni Along buat Daging Dendeng Indonesia & KakInaKL komen kata Sambal Oelek / Ulek pun sedap.... Along pun google & rupa2 nya Oelek tu makna nya sambal giling/tumbuk. Ada pelbagai versi, so Along pun olahkan jadi begini. UsuRaz komen kata nya takda beda dgn rasa sos Nasi ayam yg Along selalau buat. Betul pun cakap dia... cuma sambal ni di masak sehingga pekat sedangkan sambal nasi ayam yg Along selalu buat tu mentah je. Walaubagaimana pun, terima-kasih pada KakIna yg kasitau pasal Sambal Oelek ni & Along kongsikan resepi sempoi ni kot2 ada yg teringin nak cuba.

By: AlongRoz@HomeKreation
5 Red Chilies
Cili Padi - terpulang nak letak banyak mana 
1 ulas Bwg putih
1 hiris Halia
1/2 bj Tomato
1 st Jus Asam Jawa
1 sb Cuka
1 st Gula
1 st Garam
Sedikit Air - cukup utk blend semua bahan2 

1. Blend kesemua bahan sehingga lumat.
Masak sehingga pekat.
2. Hidangkan dgn nasi/lauk atau mee.

Tuesday, November 4, 2014

Upside-Down Orange Cake

 My colleague requested for orange cake again after I made for them here. However, I was so tempting to try out something else with orange slices baked at the bottom. This version produced denser and heavier cake than the one before.... I received mixed feedback and almost equal votes for both versions. I personally like the lighter and fluffier cake i.e. the first version. Furthermore, the orange slices turned out a bit bitter but some don't mind that at all.

By: Roz@HomeKreation
Source: Laura@FamilySpice
Recipe retyped for ease of own reference
Yields: 9" round
2 tbsp Unsalted Butter
2 tbsp (packed) Brown Sugar
2 Oranges - thinly sliced
1½ cup All-purpose Flour*
1½ tsp Baking Powder*
⅛ tsp Salt*
(* mixed)
¾ cup Castor Sugar
½ cup Thick Yogurt
(see photo below)

¼ cup Freshly Squeezed Orange Juice
tbsp Orange Zest
½ cup Vegetable Oil
large Eggs

1. Melt butter over medium-high heat until bubbling.
When it just starting to brown, stir in brown sugar & cook until sugar dissolved.
Spread sugar mixture evenly into a baking pan.
Arrange orange slices on top and set aside.
2. In a large bowl, mix sugar, yogurt, orange juice, orange zest, vegetable oil & eggs until combined.

Mix in flour mixture* gradually until combined.
3. Pour batter evenly over the orange slices in the pan.
4. Bake at 180C for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. Allow cake to cool for 10 minutes in the pan before inverting into a plate.
Cool cake at room temperature before serve.

Drain regular yoghurt in coffee filter until is thick
Arranging orange slices on melted sugar
Hari tu buat Kek Oren kat sini untuk kawan2 kat opis laku licin.... Mereka nak lagi kek oren tapi Along teringin nak rasa Upside-Down Orange Cake ni pula sebab nampak sedap sangat. Kek ni berbeda dari yang sebelum ni.... kek nya lebih padat & lembab. Ada yang cakap yang ni lebih sedap tapi ada pula yang kata versi dulu tu lebih sedap.... masing2 ada citarasa berbeda. Along pula lebih suka kek yang ringan dan gebu seperti yg sebelum ini walau pun kek ni pun sedap juga.

By: AlongRoz@HomeKreation
Source: Laura@FamilySpice
Alih bahasa BM oleh HomeKreation
Saiz: 9" bulat
2 sb Unsalted Butter
2 sb padat Gula Perang
2 bj Buah Oren - hiris nipis
1½ cwn Tepung Gandum*
1½ st Baking Powder*
⅛ st Garam*
(* mixed)
¾ cwn Gula Kaster
½ cwn Yogurt Pekat
(tapi supaya pekat spt foto di atas)

¼ cwn Freshly Squeezed Orange Juice
sb Parutan Kulit Limau
cwn Minyak Masak
bj Telur - gred A

1. Cairkan butter sehingga berbuih.
Apabila mula perang, masukkan gula perang & kacau sehingga larut.
Ratakan ke dalam tin pembakar.
Susun kepingan buah oren di atas nya.
2. Dlm mangkuk besar, campurkan gula, yogurt, jus oren, parutan oren, minyak & telur sehingga sebati.
Masukkan tepung* sedikit2 sambil di gaul sebati.
4. Bakar 180C selama 30min sehingga masak.
5. Sejukkan kek 10 min sebelum terbalikkan kek kedalam pinggan.
Sejukkan di suhu bilik sebelum di hidangkan.

Sunday, November 2, 2014

Daging Dendeng Balado

 I love this scrumptious Indonesian dish... tasted once from a friend so now trying it myself. I think I got the taste right with a balanced sourish fresh chilies which are coarsely pounded. It goes perfectly well with hot rice and I didn't need anything else for lunch....!

Sedap banget masakan Indonesia ni..... suka.... sukaaa.... Sekali makan memang nak lagi.... Pertama kali makan dari kawan so nak lagi kena lah cuba buat sendiri. Alhamdulillah, menjadi juga - rasa sambal cili nya mesti pedas2 masam sedikit.... waduh.... kecur! Cili tu kena tumbuk kasar & bila di masak akan layu... Along suka betul makan sambal cili tu kena pula dgn daging yg di goreng rangup..... aduh tak nampak orang lain dah!

Resepi ni Along cuba2 sendiri.... google punya google takda yg berkenan 100%, kena lah godek ikut tekak sendiri.....

By: AlongRoz@HomeKreation
~500g Daging Lembu - hiris senipis mungkin, gaulkan dgn Garlic Salt, Onion Salt, 1 st Serbuk Kunyit, 1st Serbuk Ketumbar, Jus Limau kasturi 1 biji 
7 bj Cili Merah - potong 2 cm & tumbuk pecah2 jangan hancur 
6 ulas Bwg Merah*
4 ulas Bwg putih*
1cm Halia* (* tumbuk lumat) 
1 st Asam Jawa - ramas dgn sedikit air 
1 sb Cuka
1 st Gula
3-4 sb Bwg Goreng

1. Goreng daging dgn minyak dalam sehingga garing.
Toskan & tumbuk2 utk melembutkan nya.
2. Panaskan sedikit minyak dari lebihan gorengan daging tadi & tumis bahan2 tumbuk* sehingga wangi & kekuningan.
Masukkan cili merah, asam jawa, cuka, garam & gula.
Goreng sehingga cili layu & masukkan daging.
Masak sehingga sebati rasa.
Masukkan bawang goreng & kacau 2-3 minit lagi sebelum api di padamkan.
3. Hidangkan dgn nasi putih... sedap gak ratah2....hehe.

Saturday, November 1, 2014

Tart Tekan (Pineapple Tarts)

 Not many people dislike Pineapple Tarts in this region..... agree? It is synonym for all festive season in Malaysia irrespective of races and celebrations. So do my families.... hubby & all my children love it and it always the first cookies to clear every time I made it for festive celebration. This time I made a small batch just for our family consumption and gave away little bit to some friends.

There are varieties of shapes but commonly with pineapple jam filling. This time I made them into tiny square pieces with crispy pastry. I added some ghee to the dough for richer and fragrant pastry.... whilst the margarine stabilises the dough and yields crispy effect.... awesome!

By: Roz@HomeKreation
Yields: > 50 pcs
60g Ghee
40g Butter
100g Margarine
50g Icing Sugar
1 Egg Yolk
270g Flour
30g Cornflour
25g Milk Powder
1 Egg - slightly beaten for glaze 

1. Beat ghee, butter, margarine and sugar until smooth.
Mix in egg yolk, flour, cornflour, milk powder and form dough.
2. Divide into small balls and fill with pineapple jam.
3. Press each ball of filled dough into a tiny mould to create pattern.
Unmold & arrange on baking tray.
Brush surface with egg yolk.
4. Bake 150C for 30 minutes or until cooked.
5. Cool cookies and keep in an airtight container.

1 large Ripe Pineapple - grate & measure into 5 cups
2 cups Sugar
1 Pandan Leaf 

- Cook above small fire until thickened. This may take few hours.

Tart Tekan ni lebih mudah nak buat di bandingkan dengan Tart Rolls seperti yg Along buat sebelum ni. Along dapat idea nak buat bentuk camni selepas makan tart nenas yg kawan beli dari Taiwan.... pastry nya rangup sangat & Along pun teruja nak buat sendiri.... Along tambahkan minyak sapi untuk dapatkan pastri yg lemak harum dan juga majerin supaya pastri lebih rangup... berbeda dgn tart roll yg pastri nya lebih gebu. Along buat satu portion jer kali ni sebab buat kerja sorang2 tak larat nak gentel banyak2.... dapat juga kasi kawan2 merasa sorang sikit... ikut rezeki siapa yg langkah kanan lah kan..... hehee.... Kawan2 lain yg tak merasa tu , tunggu lah next round pula ya.

By: AlongRoz@HomeKreation
Hasil: > 50 pcs
60g Minyak Sapi
40g Butter
100g Majerin
50g Gula Aising
1 bj Kuning Telur
270g Tepung Gandum
30g Tepung Jagung
25g Susu Serbuk
1 bj Telur - pukul sedikit utk sapuan 

1. Pukul minyak sapi, butter, majerin & gula sehingga sebati.
Masukkan kuning telur, tepung & susu sehingga sebati.
2. Bahagikan ketulan2 kecil sebesar guli & isikan dgn inti jem nenas.
3. Tekan setiap ketul doh yg berisi jem ke dlm acuan berpattern.
Ketuk keluar acuan & sapu dgn kuning telur.
4. Bakar 150C selama 30 minit atau sehingga masak.
5. Sejukkan tart sebelum di simpan dlm bekas kedap udara.

1 biji Nenas ranum yg bersaiz Besar - sagat & sukat 5 cawan
2 cwn Gula
1 helai Daun Pandan
- Masak di atas api yg kecil sehingga pekat. Ini mengambil masa beberapa jam tau.