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Thursday, February 27, 2014

Menu for High-Tea with Office Mates

Part of the menu....
 I invited my office mates for high-tea at my house last Sunday to catch up with each others and chit-chatting for fun. Since I do not have maid, some of them been volunteered to help me preparing the food.... except Peter who happily volunteered to make Buah Melaka cum Onde-Onde. We all had fun eating & chatting in Malaysian way! I'm so glad that most of the food was cleared and no waste! Everyone seemed to enjoy the food!

Below was the menu for the afternoon:
1. Spaghetti in Creamy Mushroom & Cheese Sauce
2. Finger Salad (Carrot, Celery, Cucumber, Turnip) with Spicy Mayonnaise Dip
3. Mini Sardine Quiches
4. Chapati served with Dhal & Sambal
5. Buah Melaka cum Onde-Onde
6. Black Glutinous Bubur (didn't manage to snap photo*)
7. Green Velvet Cake with Cheese Sauce
8. Pineapple Pickles*
9. Guava Pickles*
10. Soya with Grass Jelly & "Kembang Semangkuk"*
11. Coffee & Tea

Enjoy rest of the photos.....
Spaghetti in Creamy Mushroom & Cheese Sauce

Chapati, Dhal & Sambal

Coincidently, it was Chime's birthday... I only discovered it in that afternoon and luckily happened to bake Green Velvet Cake.... so we sang him birthday song and he sliced the cake. We were all too busy that forgot to snap photo of the birthday do. Anyway I hope his wishes will come true (which he did before slicing the cake).
Green Velvet Cake with Cheese Sauce

Peter wanted to learn making Onde-Onde and he successfully made them all by himself... I didn't count but I think they were more than 50 pieces...bravo Peter....! The filling was authentic Malacca palm sugar sourced by Shu.... tastes awesome and everyone loved it!
My imported kitchen assistant from Netherland... LOL

Mazlina volunteered to help me making Sardine Quiches. She was amazed how easy to make them and this was the first menu that cleared before everything else.... served hot from the pie maker producing crispy pastry with delicious filling... ready in less than 10 minutes! Well done Mazlina!

The American couple helped me with the salad.... first time meeting Sarah & love her for her warm and helpful hands in the kitchen. TQ so much for helping with the salad and tea! We all had fun in the kitchen.... I had big help from everyone.... usually just me in the kitchen and really enjoyed the company!

I purposely chose Chapati in the menu to please Sawinder who has been away from home for several months so I volunteered him to help me cooking the chapati... not for long though... he only managed to cook 5 pieces and ran away from heat after one round.... I'm going to make up for the loss one day...LOL!

Luckily Jason came to rescue and helped me to cook the remaining 20 pieces while I was doing the rolling.... nice boy! hehee

Lastly, we all had a chance for a group pose... two more arriving later & missed the photo session. For the remaining half of the office who cannot make it, we'll catch-up some other day but I certainly can do with helping hands....hehe.

Thursday, February 20, 2014

Chocolate Bread Cake

 I wondered how my cake texture be if using breadcrumbs instead of flour.... after searching an internet I found only one recipe of such and it looks very moist and chocolatey. Indeed the cake texture is very moist and enriched with chocolate but I would say the dense texture is more towards dessert than cake.

By: Roz@HomeKreation
Adapted from: link
Recipe and unit measurements have been modified, see the link for original version
Size: 10" round
INGREDIENTS:


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf
    345g Bread* - process into breadcrumbs 1 liter Hot Water*
    130g Chocolate Milk Powder* (* mixed) 
    5 Eggs
    1¼ cup Sugar
    190g Bittersweet Chocolate - melt
    100g Butter
    ½ cup Almond Powder
    ⅓ cup Flour
    ¼ cup Cocoa Powder
    1 tsp Baking Powder
    1 tsp Baking Soda
    6 pcs Cream Crackers - crushed finely for sprinkling

    METHOD:
    1. Butter a springform pan and sprinkle half of the crushed cream crackers.
    Reserve the remaining cream crackers for topping.
    2. Beat eggs & sugar until thick.
    Add in rest of ingredients and mix well.
    3. Pour into the prepared tin.
    Sprinkle the remaining crushed cream crackers.
    4. Bake 180C for 1 hour then reduce temperature to 150C and bake another hour.
    5. Let it cool 10 minutes on wire rack & serve warm.


    Roti yg di kisar halus / Breadcrumbs

    BAHASA MALAYSIA VERSION
    Along dok cuba nak bayangkan samada serbuk roti boleh ke tak buat kek... bila google cuma ada satu je resipi seperti yg along bayangkan. Memang sedap, lembab dan pekat dgn rasa coklat tapi rasa nya lebih seperti bread pudding. UsuRaz makan dengan sos coklat dan Liana pula dapat habiskan tiga ketul kecil bekal ke sekolah.

    By: AlongRoz@HomeKreation
    Adapted from: link
    Resipi dan unit sukatan telah di ubahsuai. Utk resepi asal boleh rujuk di link di atas.
    Saiz acuan: 10" bulat
    BAHAN2:


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf
    345g Roti* - blend menjadi breadcrumbs
    1 liter Air Panas*
    130g Serbuk Susu Coklat* (* campur) 
    5 bj Telur
    1¼ cwn Gula
    190g Coklat Bittersweet - cairkan
    100g Butter
    ½ cwn Serbuk Almond
    ⅓ cwn Tepung
    ¼ cwn Serbuk Koko
    1 st Baking Powder
    1 st Baking Soda
    6 keping biskut Cream Crackers - blend menjadi serbuk kasar

    CARA2:
    1. Sapu acuan springform dgn butter & tabur separuh serbuk biskut cream crackers.
    Ketepikan baki separuh serbuk cream crackers untuk topping.
    2. Pukul telur sehingga kembang & pekat.
    Campurkan kesemua bahan2 lain sehingga sebati.
    3. Tuangkan ke dlm tin tadi & tabur baki serbuk biskut cream crackers.
    4. Bakar dgn suhu 180C selama 1 jam dan turunkan suhu kpd 150C untuk 1 jam seterusnya.
    5. Sejukkan selama 10 minit sebelum di keluarkan dari acuan.
    Hidangkan suam.



    Monday, February 17, 2014

    Ikan Goreng Kantan

    I had several galangal flowers from the garden and some FB friends suggested to fry with salted fish / anchovies. So I tried with fresh fish and it tastes nice & fragrant.

    By: Roz@HomeKreation
    INGREDIENTS:
    300g Fish
    1 tsp Turmeric Powder
    1 Big Onion*
    5-6 Dried Chilies*
    1" Ginger*
    1 Galangal Flower* (* sliced) 
    Salt

    METHOD:
    1. Rub fish with salt & turmeric powder and deep fry until cook.
    Dish out and keep aside.
    2. Heat up few tbsp oil & stir-fry sliced ingredients until fragrant.
    Add in fried fish & stir for a minute so that the fish absorbs the fragrant.
    3. Serve with rice.
    **************************************************************

    BAHASA MALAYSIA VERSION
    Assalamualaikum w.m.h. semua kawan2 & pembaca sekalian. Ni nak share something simple-dimple je.... Banyak Bunga Kantan kat laman, tak abis makan buat hiasan meja jer. Ada member cakap leh goreng pun sedap, so Along cuba dengan ikan goreng, memang harum & sedap.

    By: AlongRoz@HomeKreation
    BAHAN2:
    300g Ikan Isi
    1 st Serbuk Kunyit
    1 bj Bwg Besar*
    5-6 btg Cili Kering*
    1" Halia*
    1 btg kudup Bunga Kantan* (* hiris) 
    Garam

    CARA2:
    1. Lumur ikan dgn garam & kunyit.
    Goreng sehingga garing & angkat.
    2. Panaskan beberapa sudu minyak & tumis bahan2 yg di hiris* sehingga garing.
    Masukkan ikan & goreng sebentar sehingga sebati & harum.
    3. Hidangkan dgn nasi.

    Sunday, February 16, 2014

    Lepat Pisang Panggang (Grilled Banana Rolls)

     I love this Malay kampung traditional delicacy.... so pure & healthy.... yet very tasty with natural ingredients and fragrant with grilled banana leaf wrapper.

    The recipe is similar to the one posted here but this time I made it smaller & added palm sugar to the filling.
    By: Roz@HomeKreation
    Yields 4 pieces
    INGREDIENTS:
    3 Bananas (I used Pisang Kepuk)
    2 tbsp Flour
    1 tbsp Sugar (adjust depending on the type/sweetness of the banana)
    Fresh Grated Coconut + 1 tbsp Palm Sugar + a pinch of Salt
    1 Pandan leaf
    Banana Leaves - washed & wiped dry

    METHOD:
    1. Mash bananas, add sugar and flour. Mix well.
    2. Place grated coconut, palm sugar, salt & pandan leaf in a small pan & stir until well mixed.
    3. Spread some amount of  banana mixture on a piece of banana leaf.
    Spread 1 tbsp coconut filling on top, fold & roll.
    Place on a grill pan and cook both sides until cooked.



    BAHASA MALAYSIA VERSION
    Along amat gemar makan kuih2 kampung terutama nya kuih lempeng bakar berinti kelapa. Kuih2 kampung tak guna bahan2 kimia dan lebih sihat, boleh makan selalu tanpa bimbang pasal kesihatan. Kuih ni harum daun pisang yang di bakar amat meyelerakan.

    Selalu nya lempeng pisang di buat lebar & besar macam yang kat sini, tapi kali ni Along buat bentuk lepat dan inti nya pula Along guna gula kabung melaka, lebih harum dan sedap. Bentuk kecil senang nak makan.

    By: AlongRoz@HomeKreation
    Hasil: 4 ketul
    BAHAN2:
    3 bj Pisang (Along guna Pisang Kepuk)
    2 sb Tepung Gandum
    1 sb Gula Pasir (tambah/kurang bergantung pada jenis pisang atau selera anda)
    Kelapa parut + 1 sb Gula Kabung + secubit garam
    1 helai Daun Pandan
    Daun Pisang - basuh & lap kering

    CARA2:
    1. Lecek pisang, campurkan gula & tepung sehingga sebati.
    2. Panaskan kelapa parut, gula kabung, garam & daun pandan dlm kuali kecil sehingga sebati.
    3. Ratakan sedikit adunan pisang ke atas sehelai daun pisang.
    Letakkan sesudi inti kelapa di tengah nya, lipat dua & gulung.
    Panggang atas kuali leper sehingga masak.
    Balik2an selalu supaya masak rata.


    Saturday, February 15, 2014

    Bihun Goreng Singapore (Fried Mee Hoon)

    Our breakfast in the last week end.... not sure why this white version is called Singapore styled fried mee hoon but I just echoed. Do not be deceived by the pale color.... it is quite spicy and very tasty!

    By: Roz@HomeKreation
    Serves 3 person
    INGREDIENTS:
    ~200g Dry Mee Hoon
    3 Shallots - sliced thinly 
    1-2 tsp Black Pepper Corns*
    1/2" Ginger*
    3 cloves Garlic* (* pounded) 
    1 piece Chicken Meat - chopped 
    ~30g Peeled Shrimps
    1 Egg - scrambled 
    1 Red Chili - sliced 
    1/2 Carrot - grate coarsely 
    Sweet Cabbage - sliced 
    Salt

    METHOD:
    1. Soak mee hoon with hot water until tender and drain excess water.
    2. Heat up some oil & fry sliced shallots until crispy. Put aside.
    3. Using few tbsp of the left over oil, stir-fry the pounded ingredients* until fragrant.
    Add in chicken, shrimps, salt & stir fry until cooked.
    Add in scramble egg, sliced chili and vegetables and cook for a minute.
    Add in mee hoon & stir until well mixed.
    Finally mix in fried shallots.
    4. Serve with fish crackers (optional).
    ********************************************

    BAHASA MALAYSIA VERSION
    Bihun goreng yang warna putih ni orang panggil Bihun Goreng Singapore.... tak tau lah camna leh dapat nama tu. Walau pun warna nya pucat, dari segi rasa tetap sedap berperisa.... pedas2 lada hitam dan mewah dgn sayuran, ayam & udang.... sendiri masak mestilah kena dengan selera kan.... hehe. Ini menu minggu lepas tapi tak sempat nak berblogging sebab hari2 balik kerja lewat dan bila dah selesai kerja rumah, badan dah tak berdaya nak update blog. Terpaksa lah tunggu hujung minggu pula baru dapat nak update.

    By: AlongRoz@HomeKreation
    Saiz hidangan: 3 orang
    BAHAN2:
    ~200g Bihun Kering
    3 ulas Bwg Merah - hiris nipis
    1-2 st Lada Hitam Biji*
    1/2" Halia*
    3 ulas Bwg Putih* (* tumbuk) 
    1 ketul Isi Ayam - cincang
    ~30g Udang yg telah di kopek
    1 bj Telur - masak hancur
    1 bj Cili Merah - hiris
    1/2 btg Karot - sagat kasar
    Kobis Manis - hiris
    Garam

    CARA2:
    1. Rendam bihun dgn air panas sehingga lembut & tapis.
    2. Panaskan sedikit minyak & goreng bwg merah sehingga rangup. Ketepikan.
    3. Tinggalkan beberapa sudu minyak tadi & tumis bhn2 yg di tumbuk* sehingga wangi.
    Masukkan ayam, udang, garam & kacau sehingga masak.
    Masukkan telur, cili merah, sayuran & kacau seminit.
    Masukkan bihun & gaul rata.
    Akhir sekali, masukkan bwg goreng & gaul rata.
    4. Hidangkan dengan keropok ikan (jika ada).

    Sunday, February 9, 2014

    Keria Ungu (Purple Ring)

     These delicious rings are crispy on the outer when still fresh.... more over enjoyed the tasty Malacca Palm Sugar used for the coating. I just love the beautiful natural purple of the sweet potatoes and in addition the taste is also naturally sweetened with no added flavour or color is necessary at all! I was very pleasantly surprised that my little fussy eater, Liana returned from school with her emptied container!

    Thanks Shuxian for bringing back the very original palm sugar from Malacca. It is very fragrant and tasty.


    By: Roz@HomeKreation
    Yields ~30 pieces
    INGREDIENTS:
    4 cups Mashed Steamed Sweet Potato
    1 cup Flour
    1/2 roll Malacca Palm Sugar
    1 tbsp Sugar
    1/8 cup Water
    1 Pandan Leaf

    METHOD:
    1. Mix mashed sweet potato and flour to form non-sticky dough.
    Adjust more/less flour depending on how juicy the potato is.
    2. Flatten the dough, dust with some flour & cut into ring shape.
    3. Deep fry until golden color and crispy on the outer.
    4. Boil palm sugar, sugar, water, pandan leaf until sugar is dissolved and thickened.
    Discard pandan leaf, add in fried rings and stir until well coated.
    5. Serve when the palm sugar is cool.

    The palm sugar coating started to set when cooled at room temperature

    BAHASA MALAYSIA VERSION
    Kuih ni kalau kat rumah ni sorang 10 biji pun tak cukup kalau ikut hati.... comel2 jer, boleh sekali ngap. Anak2 Along memang suka makan Kuih Keria tambahan kalau salut dengan Gula Melaka. Buat ni tak payah resipi sukat tepat2 sangat pun sebab hanya guna dua bahan iaitu keledek & tepung. Letak tepung cukup2 supaya dapat di bentuk & tak melekat di tangan. Tapi Along letak juga lah sukatan buat panduan adik2.

    Along nampak keledek ungu kat pasar, murah pula cuma RM2 sepinggan. Selalu nya RM5-6 sekilo, sebiji keledek kecil main timbang RM2 sebiji.... huh. Tengok warna purple pun cantik, terus bedal sepinggan & cantik sangat buat kuih keria ni dengan warna ungu terang dan rasa keledek yang semulajadi manis. Kuih Keria ni kalau kat Taiping, orang panggil Kuih Gelang. Waktu panas2 sedap sebab di luar nya rangup, dalam nya gebu dan gula salutan nya pun rangup. Kalau di biarkan terlalu lama di suhu bilik, gula akan mencair semula dan kuih jadi lembut tak rangup. Ada gak orang yang suka bila sejuk camtu.... Along pula memang suka makan panas2.

    Ready for the fryer....

    By: AlongRoz@HomeKreation
    ~30 biji
    BAHAN2:
    4 cwn Keledek Lecek (kupas kulit, rebus & lecek) 
    1 cwn Tepung Gandum
    1/2 ketul Gula Melaka
    1 sb Gula Pasir
    1/8 cwn Air
    1 helai Daun Pandan

    CARA2:
    1. Gaulkan tepung & keledek lecek sehingga boleh di uli & di bentuk.
    Lebihkan / kurangkan tepung jika perlu.
    2. Leperkan adunan, tabur tepung & terap bentuk cincin.
    3. Goreng dgn minyak dalam sehingga keperangan & rangup di luar nya.
    4. Masak gula melaka, gula pasir, air, daun pandan sehingga pekat & bertali.
    Buang daun pandan & masukkan kuih yg telah di goreng tadi.
    Gaul sehingga rata & hidangkan.

    Beautiful shiny palm sugar coating while they are warm


    Saturday, February 8, 2014

    Agar-Agar Kelapa Muda (Young Coconut Jelly)

     I created this Young coconut Jelly several years back and shared here earlier on but this time the bottom part is pandan flavour. I also adjusted the recipe because the standard packet of jelly powder has been reduced from 13g to 12g (due to inflation!). I made this delicious dessert for a friend's birthday party and all cleared up!


    By: Roz@HomeKreation
    Yields 10" square
    BOTTOM LAYER:
    1 packet Jelly Powder (12g)
    900ml Water
    230g Sugar
    200ml Coconut Cream
    200ml Fresh Milk
    TOP LAYER:
    1 packet Jelly Powder (12g)
    550ml Water
    230g Sugar
    (adjust less/more depending on sweetness of the coconut juice) 
    800ml Coconut Juice
    1 Pandan Leaf
    Young Coconut Flesh

    METHOD:
    1. Prepare bottom layer:

    Place jelly powder, water & sugar in a pot & cook until dissolved.
    Add in coconut cream & milk then pour into tin.
    Let it slightly set before pouring the top layer.
    2. Prepare top layer:
    Place jelly powder, water & sugar in a pot & cook until dissolved. 
    Add in coconut juice, pandan leaf and let it boil.
    Discard pandan leaf, add in coconut flesh.
    3. Scratch the surface of the bottom layer before pouring the top layer.
    4. Let it cool at room temperature and then chill in fridge.





    BAHASA MALAYSIA VERSION
    Agar-Agar Kelapa Muda ni Along reka beberapa tahun dulu dah.... ada kat link sini. Kali ni Along letak perisa pandan pula di lapisan bawah nya dan resipi nya di ubahsuai sebab serbuk agar2 yang Along selalu guna berat sebungkus ialah 13g tapi sebabkan inflasi harga barang2 semua naik, bungkusan sekarang dah jadi 12g. Kena lah Along ubah semua resipi agar2..... huh.

    Kalau nak lihat alat yg Along gunakan untuk cakar isi kelapa muda, leh tengok kat link ni ya.


    Agar2 ni sedap sangat tau.... Along bawa gi rumah kawan buat makan2 harijadi dia, abis licin terus. Memang mengasyikkan makan ni, sejuk & licin je masuk tekak....hehe.... Lapisan air kelapa & pandan santan memang sesuai, sedap sangat.

    By: AlongRoz@HomeKreation
    Saiz acuan: 10" persegi 
    LAPISAN BAWAH:
    1 bungkus Serbuk Agar2 (12g)
    900ml Air
    230g Gula
    200ml Santan
    200ml Susu cair
    LAPISAN BAWAH:
    1
    bungkus Serbuk Agar2 (12g)
    550ml Air
    230g Gula
    (adjust gula bergantung kpd air kelapa manis/masam) 

    800ml Air Kelapa Muda
    1 helai Daun Pandan

    Isi Kelapa Muda

    CARA2:
    1. Sediakan lapisan bawah:

    Masak serbuk agar2, air & gula dlm periuk sehingga larut.
    Masukkan santan & susu, kacau rata & tunagkan ke dalam acuan.
    Biarkan beku sedikit sebelum di tuangkan lapisan atas.
    2. Sediakan lapisan atas:
    Masak serbuk agar2, air & gula dlm periuk sehingga larut.
    Masukkan air kelapa, daun pandan & didihkan.
    Buang daun pandan & masukkan isi kelapa muda.
    3. Cakar2kan permukaan lapisan bawah sebelum di tuangkan lapisan atas.
    4. Sejukkan di suhu bilik sebelum di masukkan ke dalam petisejuk.



    Thursday, February 6, 2014

    Acar Limau (Lime Chutney)

     After more than a month, my pickled limes were still not 'ripened' enough but I decided to go ahead and cooked them into chutney. I think I chose the wrong type of limes resulted in hard skin pickles despite been boiled twice; and slightly bitter taste although not really noticeable after blended with the tasty sauce. Overall, still edible and compliment from hubby. Good experience for me and next time I will know how to improve from the error. Nevertheless, I still shared with some friends.... sharing is caring.

    Let's wait until I perfect it....


     Lime chutney blended with pickled ginger and raisins.... I love the combinations.


    Tuesday, February 4, 2014

    Pineapple Tarts II (Tat Nenas Gulung II)

     As the Chinese were busy preparing for CNY, so did I.... busy making some cookies as gifts to my good friends. I didn't make a lot but just one portion which was enough for two packs and some for UsuRaz who loves this very much. My left thumb and fingers were not very strong and quite in pain so pressing the dough through the nozzle was quite a struggle. Luckily my lovely hubby came to rescue..... first time in his life piping out cookies... not bad for the first timer... LOL! On the other hand, Liana excitedly lending a hand in sprinkling the poppy seeds.... This time my cookies making was a real fun!

    By: Roz@HomeKreation
    Source: Chef Amy Beh
    Yields: about 120 pieces
    INGREDIENTS:
    150g Butter
    100g Margarine
    75g Icing Sugar
    2 Egg Yolks
    1 tsp Vanilla Essence
    ¼ tsp Salt
    350g Plain Flour*
    50g Cornflour* (* sifted) 
    FILLING:
    450g Grated Pineapple

    200g Sugar

    METHOD:
    1. Cook the filling ingredients under small fire, stir frequently, until done.
    2. Cream butter, margarine & sugar until light.
    Beat in egg yolks, one at a time.
    Add essence & salt; beat until fluffy
    Fold in sifted ingredients & mix to form dough.
    3. Make a strip with nastar mould & roll in jam. Cut off excess strip.
    4. Brus tarts with egg yolk and sprinkle poppy seeds (optional).

    5. Bake 180C for 15 minutes or until golden.


    Not yet baked
    BAHASA MALAYSIA VERSION
    Musim CNY ni sonok pulak buat kukis cam nak raya.... buat ni nak kasi kat kawan2. Tak buat banyak pun, cukup dua bekas kecil untuk dua org sahabat. Walau pun buat tak banyak, tak larat nak picit doh ni sebab ibu jari yg sedang kesakitan. Syukur ada hubby yg baik-hati tolong paipkan doh ni utk Along. Along cuma masukkan jem & gulung. Liana pula tolong taburkan biji poppy.... rajin nya anak dara mama nan sorang ni. Meriah pula acara buat kukis kali ni, gotong royong dgn hubby & Liana....hehe.

    Resipi ni fevret Along, cair dalam mulut & gebu. Along simpan resipi nak dah berbelas tahun & terutama nya AngahRuz & UsuRaz amat suka. Happy baking!

    By: AlongRoz@HomeKreation
    Source: Chef Amy Beh
    Hasil: ~120 ketul
    BAHAN2:

    150g Butter
    100g Majerin
    75g Gula Aising
    2 bj Kuning Telur
    1 st Esen Vanilla
    ¼ st Garam
    350g Tepung Gandum*
    50g Tepung Jagung* (* ayak)
    INTI:
    450g Nenas
    - sagat 

    200g Gula

    CARA2:
    1. Masak nenas & gula dgn api perlahan sehingga pekat.
    2. Pukul utter, majerin & gula sehingga ringan.
    Masukkan telur kuning satu persatu sambil di pukul.
    Masukkan esen, garam & pukul sebati.
    Masukkan tepung sehingga terhasil doh.
    3. Picit dengan acuan nastar & gulung jem di dalam nya.
    4. Sapu kuning telur & tabur biji poppy (optional)
    5. Bakar 180C selama 15 minit atau sehingga kekuningan.


    Sunday, February 2, 2014

    Chapati (Again)

     Chapati is my family's specialty.... since small we savour this very much. My mother's chapati is the best and through practices mine is quite close to her quality. Inherently, my children and hubby like it too and I always have stock of atta flour at home. Good quality and tasty chapati should remain soft even when kept whole day in room temperature. Homemade is the best as it is less oily and guaranteed healthier.

    I previously shared the recipe here but repeating herewith for ease of reference.

    By: Roz@HomeKreation
    Yield 8 pieces
    INGREDIENTS:
    500g Atta Flour (Indian wholemeal flour)
    Warm Water + salt + sugar 

    METHOD:
    1. Mix liquid into flour until dough is formed & knead lightly.
    2. Divide into 8 balls & brush with oil.
    Rest them for about 10 minutes, then roll it into thin circle.
    3. Cook on a hot griddle, flipping frequently until cooked.
    4. Spread with butter/ghee once cooked.

    5. Serve with dhal & sambal or your preferred dish.
    **********************************************************


    BAHASA MALAYSIA VERSION
    Capati ni makanan kebiasaan keluarga Along dari kecil lagi. Emak Along memang pandai buat capati & roti canai. Roti nya lembut walau pun simpan seharian. Anak2 & hubby pun gemar makan capati yg Along buat. Makan capati amat mengenyangkan sebab penggunaan tepung atta. Selain dari tu ia nya amat sihat kerana tepung atta bersirat dan tanpa penggunaan peluntur seperti lazimnya tepung gandum biasa.

    Resepi ada di sini tapi Along tayang sekali lagi sebab mood tengah rajin nak update blog....hehe.

    By: AlongRoz@HomeKreation
    Hasil: 8 keping
    BAHAN2:
    500g Tepung Atta
    Air Suam + garam + gula

    CARA2:
    1. Tuangkan air ke dalam tepung sehingga menjadi doh yg lembut.
    Uli sebentar, bahagi kepada 8 ketul & lumur dgn minyak. 
    Perapkan lebih kurang 10 minit.
    2. Canai setiap ketul menjadi bentuk bulat yang nipis.
    3. Masak atas kuali leper yg panas, balik2an sehingga masak.
    4. Sapukan majerin/minyak sapi apabila masak.
    5. Hidangkan dgn kuah dhal & sambal sardin atau lauk kegemaran anda.


    Saturday, February 1, 2014

    Kuah Dhal (Plain Dhal Curry)

     I like this simple plain dhal curry very much.... typically made by mamak and sold with Roti Canai (Malay Paratha). My mother and I used to make this everyday for so many years when we sold Roti Canai during my old school time.... Time flies but those memory lane is still fresh in my mind.... I am successful today because of the hard effort when were poor... alhamdulillah, the income from the roti canai sales paid my school fees without having to borrow or beg money from anyone in my life. Because of the difficult life, I put serious effort in my studies with strong determination to be successful. Indeed it worked out & I was offered government scholarship to study overseas after my SPM. All those remind me not to feel proud but always thankful what I have achieved today and also help other people in need.

    By: Roz@HomeKreation
    Source/ Inspired by: KakAnim (from Erna)
    My recipe & KakAnim's quite similar but simpler method and used peeled green beans
    INGREDIENTS:
    1/2 cup peeled Green Beans / Small Dhal Beans
    2 Shallots*
    1 clove Garlic*
    1 cm Ginger*
    4 Dried Chilies* (* sliced) 
    1 tsp Funegerik
    1 sprig Curry Leaves
    1 tsp Turmeric Powder
    Salt

    METHOD:
    1. Wash & boil green bean with 1 cup water, salt, turmeric powder until soften.
    Adjust water to preferred consistency.
    2. Heat few tbsp oil & stir-fry sliced ingredients*, funegerik, curry leaves until fragrant.
    3. Pour the oil & fried ingredients into boiled dhal & cooked until well mixed.
    4.  Serve with chapati / pratha.
    **********************************************************

    BAHASA MALAYSIA VERSION
    Kuah Dhal kesukaan Along makan dengan roti canai... Kuah Dhal ni juga penuh dengan sejarah hidup yang tak dapat di lupakan..... Bila ternampak KakAnim tayang kat blog dia baru2 ni, terus jer Along buat sebab rindu pula lama dah tak buat.

    By: AlongRoz@HomeKreation
    Source/ Inspired by: KakAnim (KakAnim ambil dari Erna)
    Resipi Along & KakAnim tak jauh beza cuma Along guna kacang hijau
    BAHAN2:
    1/2 cwn Kacang Dhal Halus / Kacang Hijau tanpa kulit
    2 ulas Bwg Merah*
    1 ulas Bwg Putih*
    1 cm Halia*
    4 tangkai Cili Kering* (* hiris) 
    1 st Halba Campur
    1 tangkai Daun Kari
    1 st Serbuk Kunyit
    Garam

    CARA2:
    1. Basuh & rebus kacang dhal dgn 1 cwn air, garam & serbuk kunyit sehingga empuk.
    Tambah air jika perlu mengikut kepekatan yg di kehendakki.
    2. Panaskan sedikit minyak & tumis bhn2 yg di hiris*, halba & daun kari sehingga garing.
    3. Tuangkan bhn2 yg di goreng bersama minyak nya ke dlm periuk kacang dhal tadi.
    Masak sehingga sebati rasa.
    4. Hidangkan dgn sambal & roti canai/capati.