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Sunday, June 29, 2014

Seafood Tom Yum

I was not in a mood for photo taking.... so only few simple snaps... worst is you can't see the seafood clearly in the Tom Yum... anyway it was good slurpy Tom Yum....

By: Roz@HomeKreation
2 Red Chili*
1 clove Garlic*
1/2" Ginger* (* pounded) 
1" Galangal - sliced 
1 Lemongrass - bruised
Some Chili Padi - bruised
1 Tom Yum Cube
1/2 Lemon - squeeze juice 
Seafood - Prawns, Squids, Fish Fillet, Fish cakes
Vegetables - Broccoli, Carrot, Mushrooms, Tomato, Capsicum, Big Onion
5 Kafir Lime Leaves - sliced 
1 bunch Coriander Leaves
Salt & Sugar

METHOD:
1. Heat up some oil & stir fry pounded ingredients*, Tom Yum cube, lemongrass, galangal & chili padi until fragrant.
2. Add in water & let it boil.
3. Add in seafood, salt, sugar, lemon juice & let it boil.
4. Add in the rest of the ingredients and cook few more minutes.
5. Serve immediately.
*********************************************************

BAHASA MALAYSIA VERSION
Menu sempoi jer ni.... ni bukan menu Ramadhan cuma late entri... Best sekali-sekala buat Tom Yam letak macam2, hirup2 & ratah2....Tak payah masak macam2 jenis lauk bila buat Tom yam campur camni... ni sebab orang yang bz cam Along memang tak cukup masa malam2 nak masak macam2 pun.

By: AlongRoz@HomeKreation 
2 bj Cili Merah*
1 ulas Bwg putih*
1/2" Halia* (* tumbuk) 
1" Lengkuas - hiris
1 btg Serai - ketuk
Cili Padi - ketuk
1 kiub Tom Yam
1/2 bj Lemon - perah jus
Seafood - Udang, Sotong, Isi Ikan, Fish cakes
Sayuran - Broccoli, Karot, Cendawan, Tomato, Capsicum, Bwg Besar
5 helai Daun Limau Purut - hiris
1 ikat daun Ketumbar
Garam, Gula

CARA2:
1. panaskan sedikit minyak & tumis bahan tumbuk, kiub Tom Yam, serai, lengkuas, cili padi sehingga wangi.
2. Masukkan air & didihkan.
3. Masukkan seafood, garam, gula, jus lemon & didihkan.
4. masukkan kesemua bahan2 lain & masak sebentar lagi sehingga imbang rasa.
5. Hidangkan segera.


Vegetable Spring Rolls (Popiah Sayur)

 We had very nice spring rolls when we were in New York and I kept thinking about it that inspired me to make my own. It was a Thai restaurant and they make petit size but fatten up with generous filling... the spring rolls were served with thai sauce. I used whatever vegetables ready in hand.... it does not really matter what vegetables so long you like them and they need to be plainly prepared and not too much flavored... that's the way I like my spring roll filling!


By: Roz@HomeKreation
INGREDIENTS:
1 packet 7" square Spring Roll Pastry
1/2 Cucumber*
1/2 Carrot* (* shredded) 
Bean Sprout
1 Red Chili**
1 clove Garlic**
1 Shallot**
1 tbsp Dried Shrimps** (** pounded) 
Salt

METHOD:
1. Heat up 2 tbsp oil & stir-fry the pounded ingredients** until fragrant.
Off fire, add in all the shredded vegetables & salt and mix well.
2. Wrap vegetable filling & roll.
3. Once all the rolls are ready, deep fry until crispy.
4. Serve with Thai chili sauce.

Crunchy vegetable filling!

BAHASA MALAYSIA VERSION
Buat popiah ni sebab teringin & tak puas makan waktu kat New York bulan lepas. Along buat ni pun dah berapa minggu lepas tapi tak sempat nak ke udara kerana kesibukan selalu pulang lewat dari kerja. Nak popiah yang sedap, letak sayur tu banyak2 sikit biar gemuk gitew baru best.... lepas tu di goreng rangup, makan panas2 cicah dengan sos Siam.... woooo... terangkat....hehe.

Along letak sayur ikut apa yang ada jer... Along cuba kali ni letak timun... sedap rangup inti ni.

By: AlongRoz@HomeKreation
BAHAN2:
1 bungkus Kulit Popiah
1/2 bj Timun*
1/2 bj Karot* (* hiris bilis) 
Taugeh
1 bj Cili Merah**
1 ulas Bwg Putih**
1 ulas Bwg Merah**
1 sb Udang Kering / Geragau** (** tumbuk) 
Garam

CARA2:
1. Panaskan 2 sb minyak & tumis bahan2 tumbuk** sehingga wangi.
Tutup api, gaulkan sayuran sehingga sebati.
2. Balut inti sayur ke dalam sekeping kulit popiah & buat sehingga habis.
3. Goreng popiah dgn minyak dalam sehingga rangup.
4. Hidangkan dgn sos cili Siam.



Saturday, June 28, 2014

Hati Masak Bukhari (Bukhari Beef Liver)

 Found some liver in the freezer when clearing it.... it must be in there since many moons ago.... time for disposal and  enjoy this high calorie food once in a blue moon.... Suitable for Iftar to generate more energy...


By: Roz@HomeKreation
INGREDIENTS:
1 pc of Liver - sliced to bite size 
3 Shallots*
1 clove Garlic*
1" Ginger* (* blend) 
1 tbsp Faiza Bukhari Spice Powder
1 Big Onion - sliced 
1 Lemongrass - bruised 
1 Tomato - cut 
Salt

METHOD:
1. Heat up 1 scoop of oil & stir-fry the blended ingredients* & lemongrass until fragrant.
Add in Bukhari spice powder & stir-fry few more minutes.
Add in salt, liver and stir-fry until it is cooked.
Add in onion & tomato & cook few more minutes.
2. Serve with rice.

Stir-fried French Beans with beef liver

BAHASA MALAYSIA VERSION
Sekali-sekala makan hati lembu takpa... jangan selalu2 sebab kandungan kalori yang tinggi. Kali ni Along cuba masak dgn rempah bukhari dan hasil nya sedap. Rempah bukhari ni warna nya gelap & agak pedas, sedap makan dengan nasi dan sesuai di hidangkan di bulan Ramadhan untuk menambahkan tenaga.

By: AlongRoz@HomeKreation
BAHAN2:
1 keping Hati Lembu - hiris kecil
3 ulas Bwg Merah*
1 ulas Bwg Putih*
1" Halia* (* blend) 
1 sbRempah Bukhari Faiza
1 bj Bwg Besar - hiris
1 btg Serai - ketuk
1 bj Tomato - potong
Garam

CARA2:
1. Panaskan beberapa sudu minyak & tumis bhn2 yg di blend* sehingga wangi.
Masukkan rempah bukhari & kacau sebentar sehingga naik minyak.
Masukkan garam, hati lembu & kacau sehingga hati empuk.
Masukkan bwg besar & tomato & masak sebentar lagi sehingga layu.
2. Hidangkan dgn nasi.

Sunday, June 22, 2014

Kerepek Popiah (Salted Crackers)

 If you like snacking, make this light and crunchy crackers.... once you start munching you will not be able to stop until the container is emptied...LOL. This is much better than consuming chemical-loaded snacks you buy from the supermarket shelves. No fancy recipe... just get a packet of spring roll skin ready and follow my instructions below... Actually I made this because the popiah skin I kept in the fridge is harden and I was unable to roll them anymore.... I didn't want to throw them away so that's how the idea came through. I like my snacks slightly salted and it was a perfect outcome.

By: Roz@HomeKreation
1/2 packet Spring Roll Pastry (5.5" square)
Oil for deep frying
A dash Salt & Pepper

METHOD:
1. Cut the pastry into strips & deep fry until crispy.
Drain excess oil in a colander lined with kitchen paper.
2. Sprinkle with dash of salt & white pepper powder.
Enjoy....!


BAHASA MALAYSIA VERSION
Kalau ada baki kulit popiah, boleh lah buat kerepek camni daripada terbuang jer kulit tu sebab bila bungkusan sudah di buka, kulit popiah ni akan cepat kering & keras dalam petisejuk. Nak di bentukkan pun susah bila dah keras, jadi Along gunting2kan dia. Kalau suka boleh letak gula halus yg di mesin tapi Along lebih suka kerepek yg kosong begini, cukup sekadar di letak secubit garam. Ringan dan laju jer mengudap kerepek ni, tak sampai sehari pun dah habis.

By: AlongRoz@HomeKreation
1/2 bungkus Kulit Popiah (5.5" persegi)
Minyak utk menggoreng
1/4 tsp Garam
Lada Sulah

CARA2:
1. Gunting kulit popiah memanjang ~1cm lebar.
Goreng sehingga rangup & toskan ke dalam bekas yg di lapik kertas.
2. Tabur garam & sedikit serbuk lada sulah.
.....selamat mengudap!

Unplanned Evening Tea

 A friend messaged that she was dropping by the house and coincidentally I was preparing Bubur Jagung (Sweet Corn Dessert) for the evening tea. It was just a quick catch up between us and it was nice. She brought along Mee Belachan (noodles serves with shrimp paste gravy), a menu originated from Kuching... it was the first time experience for me and surprised by the unique but delicious taste!

Mee Belacan... MeeHoon + Octopus + Kangkung + century Egg + Shredded Cucumber + Pounded Red Chili + Belacan Gravy:
The authentic Mee Belacan

 Hubby bought some Brazil Longan / Longan Kristal.... something new... you need to crack the hard shell to reveal the crystal look flesh tastes like lychee.

I also made Cucur Jagung (Corn Fried Dumplings) served with Thai Chili Sauce....
Bubur Jagung (Corns in Sweet Coconut Syrup)

 Sweet memory catching up with friends... come again sis....

Thursday, June 19, 2014

Cheesekut

 I made this few weeks ago on AngahRuz's request when he was homed for a semester break and also for a surprise party to hubby on his last day in the office.... it was a big hit and all cleared off! Anyone can make this even if you don't own an oven. It is so simple and 200% success rate guaranteed.... most importantly it is delicious as superb dessert or snacks.... moderately sweet and well balanced cheesy taste with mild biscuits in between!


By: Roz@HomeKreation
Yields: 8" square
INGREDIENTS:
250g Cream Cheese
3/4 cup Condensed Milk
1 packet Cream Crackers
1 cup Milk
2 sachet 3-in-1 Nestum
Milo for sprinkling

METHOD:
1. Beat cream cheese & condensed milk until smooth.
2. Line tin with a piece of plastic which overhang on the edge.
3. Dip biscuits in milk and arrange to cover the base of a tin.
Spread cream cheese mixture evenly on the biscuit layer.
Sprinkle milo to cover the surface.
Sprinkle nestum to cover the surface.
Repeat layering biscuits-->Cream cheese--> milo-->nestum until all are used up.
4. Chill in fridge overnight before slicing.
*************************************************************************************

BAHASA MALAYSIA VERSION
Pernah dengar ke nama Cheesekut ni..... Ala2 tiramisu tapi menggunakan lapisan biskut cream krakers dan creamcheese... Walau pun amat mudah untuk di sediakan, rasa nya tak kurang hebat.... Bagi peminat cheesecake, boleh lah cuba nanti ya. Kat Sarawak kek Cheesekut ni memang dah jadi menu kebiasaan terutama di musim raya di tempat kampung hubby. Tapi tak raya pun leh buat sebab mudah sangat nak sediakan.

By: AlongRoz@HomeKreation
Hasil: 8" persegi
BAHAN2:
250g Cream Cheese
3/4 cwn Susu Pekat Manis
1 bungkus Biskut Cream Crackers
1 cwn Susu Segar
2 bungkus 3-in-1 Nestum
Milo secukup nya

CARA2:
1. Pukul cream cheese & susu pekat sehingga sebati.
2. Lapik tin dengan plastik supaya kek mudah di keluarkan nanti.
3. Celup biskut ke dalam susu segar & susun ke dalam tin.
Ratakan beberapa sudu adunan cream cheese ke atas lapisan biskut tadi.
Tabur milo sehingga menutupi lapisan cream cheese.
Tabur pula nestum sehingga menutupi lapisan.
Ulangi melapis biskut-->cheese-->milo-->nestum sehingga habis.
4. Sejukkan semalaman di dalam petisejuk sebelum di potong.


Sunday, June 15, 2014

Acar Timun Tahan Lama (Malay Spicy Cucumber Pickles)

 I love vegetable pickles especially the ones which are a bit spicy and hot.... Most Malay style vegetable pickles are to be consumed the same day it is made but my version herewith can keep for weeks and still remain fresh and crunchy. I keep my pickles in fridge to ensure contamination free. I like the idea that it is always ready whenever you need an appetiser or vegetables to compliment rice and other dishes. This version of mine is not restricted only for spicy rice but also good on its own or white rice.


By: Roz@HomeKreation
INGREDIENTS:
1 Cucumber*
1 Carrot*
2" Ginger* 
4 Green & Red Chilies* (* sliced into thin long strips) 
5 small Shallots - halved 
5 cloves Garlic - halved 
1 tsp Mustard Seeds 
1 tbsp Chili powder
1 tsp Turmeric Powder
1/2 cup Vinegar
1/2 cup Sugar
1 tsp Salt

METHOD:
1. Mix all vegetables with salt and put aside for about 10 minutes.
Pour into colander to drain the excess juices.
2. Heat up few tbsp oil & saute mustard seeds, chili powder & turmeric powder for few seconds.
Quickly add in vinegar and sugar and cook until thickened.
Add in vegetables, stir to mix well for few minutes.
3. Serve right away or place in air-tight jars once vegetables are cool.
Place in fridge for longer life up to two weeks.
4. Serve as appetiser or with rice along other dishes.
 

BAHASA MALAYSIA VERSION
Acar sayur kebiasaan nya di hidangkan semasa majlis2 & khenduri kerana ia amat sesuai di hidangkan bersama Nasi Minyak atau nasi berempah. Acar timun kebiasaan nya tak tahan lama dan mudah basi. Oleh itu, kebiasaan nya Acar Buah2an Kering sering di pilih dalam menu kerana boleh di sediakan lebih awal dari tarikh khenduri. Sebenar nya Acar timun juga boleh di simpan lama sehingga beberapa minggu jika di masak dengan betul dan di simpan di dalam botol kaca yang bersih. Ia akan kekal rangup dan sedia di hidangkan pada bila2 masa yang di perlukan. Yang penting jangan di masukkan air ke dalam masakan anda dan ikut cara2 yang Along terterakan dalam resipi, insyaallah akan menjadi sedap.

By: AlongRoz@HomeKreation
BAHAN2:
1 btg Timun*
1 btg Karot*
2" Halia* 
4 bj Cili Hijau & Merah* (* hiris spt batang mancis) 
5 ulas Bwg Merah - belah dua
5 ulas Bwg Putih - belah dua
1 st Biji Sawi
1 sb Serbuk Cili
1 st Serbuk Kunyit
1/2 cwn Cuka
1/2 cwn Gula
1 st Garam

CARA2:
1. Campurkan kesemua sayuran & gaul dgn garam.
Ketepikan sebentar lebih kurang 10 minit.
Tapis & buangkan air sayuran.
2. Panaskan beberapa sudu minyak & tumis biji sawi, serbuk cili/kunyit dan kacau beberapa saat sahaja.
MAsukkan cuka & gula dgn cepat supaya tidak hangus.
Masak sehingga pekat & masukkan kesemua jenis sayuran.
Gaul sehingga sebati selama beberapa minit.
3. Boleh terus di hidangkan atau masukkan ke dlm botol kaca & simpan dlm petisejuk.
Boleh di simpan & tahan selama beberapa minggu.
4. Hidangkan sebagai pembuka selera atau lauk sampingan bersama nasi.



Tuesday, June 10, 2014

Tartlet Filling III - Blueberry Sponge Tarts

 I am having fun experimenting various filling for the cute tartlets.... This time I tried filling the tartlet pastry with blueberry jam and sponge cake...! To attract my little girl, I sprinkled some colorful rice on it. The outcome was awesome combi of crispy pastry with light sponge cake and surprise blueberry jam underneath. Everyone in the house love it.



By: Roz@HomeKreation
Yields: abt 2 dozens
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe
Blueberry Jam
SPONGE CAKE:
1 Egg
25g Cake Flour
25g Caster Sugar
3g Ovalet
6g Milk
12g Melted Butter

METHOD:
1. Beat all sponge cake ingredients, except butter, on high speed until thickened with ribbon trail.
Add in butter & mix well.
2. Spoon 1 tsp jam into the pre-baked tartlet pastry.
Spoon sponge cake batter on top to cover jam.
3. Bake 180C for 15 minutes or until golden top.

See the tiny size of the tartlets!
BAHASA MALAYSIA VERSION
Sekarang ni Along tengah mood nak menge'tart'.... Kali ni Along buat experiment dengan filling sponge cake pula.... rasa nya tak kurang hebat di bandingkan dengan cheesetart yg sebelum ni. Rasa sponge cake yang lembut gebu tu di gandingkan dengan pastry yang rangup, di maniskan pula sedikit dengan jam... aduh sedap tak terkata apabila pekena dengan Kopi O....!  Tartlet ni comel, sekali ngap masuk mulut.... tak terasa 10 biji pun boleh sekali hadap....hahaa....




By: AlongRoz@HomeKreation
Hasil: ~2 dozen
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini 
Jem Blueberry
SPONGE CAKE:
1 bj Telur
25g Tepung Kek
25g Gula Kastor
3g Ovalet
6g Susu Cair
12g Mentega Cair

CARA2:
1. Pukul kesemua bahan2 sponge cake, kecuali butter, sehingga pekat & bertali.
Masukkan butter & gaul rata.
2. Sudukan sedikit jem strawberry ke dalam tartlet pastry.
Sudukan pula adunan kek ke menutupi lapisan jem.
3. Bakar 180C selama 15 minit atau keperangan.



Sunday, June 8, 2014

Masak Lemak Pucuk Ubikayu (Tapioca Leaves in Spicy Broth)

 Has not been cooking this dish quite long time and suddenly craved for it.... enjoy my breaking-off fast on the day with the sumptuous dish along white rice, salted fish, salted egg, Sambal Belacan with young mango.... truely kampung way....

Almost similar recipe was posted here before.


BAHASA MALAYSIA VERSION
Tetiba teringin nak makan lauk ala2 kampung dengan pucuk ubikayu, telur masin, ikan masin goreng, ulam mangga muda dgn sambal belacan... alhamdulillah, berselera makan sewaktu berbuka puasa qado tu. Sebelum ni dah ada entri pucuk ubi masak lemak tapi dah lama tak tayang, meh kita usya2 lagi kot2 ada pulak yang teringin boleh ler buat kan...

By: AlongRoz@HomeKreation
BAHAN2:
1 ikat Pucuk Ubi - potong pendek 
4 ulas Bwg Merah*
Sedikit Cili Padi*
2 biji Cili Hijau*(*tumbuk)
1 st Serbuk Kunyit
Ayam / Ikan Bilis / Udang (ikut selera masing2) 
1/2 periuk Santan
Garam

CARA2:
1. Masukkan kesemua bahan2 ke dlm periuk, kacau selalu sehingga menggelegak & daun ubi betul2 lembut.
2. Hidangkan dgn nasi putih & lauk2 sampingan... lebih sedap jika ada sambal belacan & ulam2an.


Saturday, June 7, 2014

Tartlet Filling II - Strawberry Cheesetart

 This is a similar entry to the one earlier except the sweet filling is strawberry jam in place of durian custard. I've got to split the entries otherwise there will be too long and too many photos. Furthermore, it is easier for anyone looking out for the particular cheesetarts. The job is just a breath if you have the ready made tartlet cases.... may be one day I can start selling the empty cases if there is demand...hahaa... let me think about it.


By: Roz@HomeKreation
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe 
250g Cream Cheese
1/4 cup / 50g Caster Sugar
1 Egg
1 tsp Vanilla Essence
StrawberryJam

METHOD:
1. Beat cream cheese with sugar until soft & smooth.
Add in egg & beat until well mixed.
2. Spoon 1 tsp jam into the pre-baked tartlet pastry.
Pipe cream cheese filling on top.
3. Mix few drop of color to 1 tbsp of cream cheese and use it to draw swirled pattern.
4. Bake at 170C for 5-10 minutes until the surface is firmed to touch.
5. Cool at room temperature and serve chilled.


Ready for baking

My favourite jam

First layer of filling

BAHASA MALAYSIA VERSION
Seronok buat tart yg comel2 ni.... Kali ni Along buat inti jem strawberry pula di dalam cheesetart. Along suka jem yang organik takda campuran gula. Mudah jer nak buat cheesetart ni jika kulit tart sudah sedia ada.... kalau nak order kulit tart ni boleh lah kot.... kalau masa mengizinkan.

By: AlongRoz@HomeKreation
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini
250g Cream Cheese
1/4 cwn / 50g Gula Kastor
1 bj Telur
1 tsp Esen Vanilla
Jem Strawberry secukup nya

CARA2:
1. Pukul cream cheese & gula sehingga lembut.
Masukkan telur & pukul sehingga sebati.
2. Sudukan sedikit jem strawberry ke dalam tartlet pastry.
Paipkan adunan cream cheese di atas nya.
3. Campurkan sedikit pewarna ke dlm 1 sb bancuhan cream cheese.
Lorekkan corak ke atas cheesetart.
4. Bakar pada suhu 170C selama 5-10 minit sehingga permukaan nya kering& tidak melekat apabila di sentuh.
5. Sejukkan pada suhu bilik dahulu sebelum di sejukkan dalam petisejuk.



Friday, June 6, 2014

Tartlet Filling I - Durian Cheesetart

 Hello everyone.... here I am showing off my cute tartlets which have long gone into the people's stomach... They are so cute and easily chomped just by one (if you have big mouth like my hubby's) or two  (like in my case) bites....LOL!

 The durian filling is my hubby's idea.... we always have stock of durian in the freezer all year round, so it was not a problem to fulfill the request. I couldn't find any interesting durian-filled tartlets in the internet so decided to create something on my own. My imagination went wild again and thinking of creamy durian flesh hidden underneath of cream-cheese filling.... I didn't want to use raw durian worrying fermentation effect after an overnight in the fridge so here what I came up with.... I am so satisfied with it especially watching the expression from my hubby's and CikTie's.... there was ummmmph & ahhhhh sound along the bites.....hahahaaa....


By: Roz@HomeKreation
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe 
250g Cream Cheese
1/4 cup / 50g Caster Sugar
1 Egg
1 tsp Vanilla Essence
DURIAN FILLING:
80g Durian Flesh
3 tbsp Evaporated Milk
1 tbsp Sugar
1 tsp Custard Flour

METHOD:
1. Prepare durian filling.
Mix all ingredients in a small pot and stir above small fire until thickened.
2. Beat cream cheese with sugar until soft & smooth.
Add in egg & beat until well mixed.
3. Spoon 1 tsp of durian filling into the pre-baked tartlet pastry.
Pipe cream cheese filling on top.
4. Mix few drop of color to 1 tbsp of cream cheese and use it to draw swirled pattern.
5. Bake at 170C for 5-10 minutes until the surface is firmed to touch.
6. Cool at room temperature and serve chilled.

Pre-baked tartlet cases, recipe is here
1 tea-spoonful of durian filling

Ready for baking
BAHASA MALAYSIA VERSION
 Along dah poskan resepi tartlet pastry kat sini sebelum ni, ini nak share resepi inti nya pula.... Apa2 pun yang Along buat, kena tanya si tukang makan... samada orang dalam rumah ni atau pun kekawan sebab Along ni cuma si tukang buat, makan nya seciput jer....hehe. Hubby cakap dia nak inti durian... tulah sebab nya Along buat ni. Along cari kat internet kot2 ada tart inti durian tapi tak jumpa yang berkenan.... so buat ikut naluri sendiri.... terbayang inti isi durian yang lembut berkrim tersorok di bawah cheesetart.... mmmmm.... memang sedap banget sampai pejam2 mata hubby & CikTie kita....hehe


By: AlongRoz@HomeKreation
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini
250g Cream Cheese
1/4 cwn / 50g Gula Kastor
1 bj Telur
1 tsp Esen Vanilla
DURIAN FILLING:
80g Isi Durian
3 sb Susu Cair Sejat
1 sb Gula
1 st Tepung Kastad

CARA2:
1. Sediakan inti durian dahulu.
Masukkan kesemua bahan2 inti ke dlm periuk kecil & masak dgn api kecil sehingga pekat.
(Inti durian di masak supaya tidak menapai & masam selepas simpan semalaman. Jangan di masak terlalu lama nanti liat tak sedap)
2. Pukul cream cheese & gula sehingga lembut.
Masukkan telur & pukul sehingga sebati.
3. Sudukan sedikit inti durian ke dalam tartlet pastry.
Paipkan adunan cream cheese di atas nya.
4. Campurkan sedikit pewarna ke dlm 1 sb bancuhan cream cheese.
Lorekkan corak ke atas cheesetart.
5. Bakar pada suhu 170C selama 5-10 minit sehingga permukaan nya kering& tidak melekat apabila di sentuh.
6. Sejukkan pada suhu bilik dahulu sebelum di sejukkan dalam petisejuk.


Thursday, June 5, 2014

Tartlet Pastry

 I made this a couple of days ago and half already gone before I can make a proper filling. Liana eats them like cookies without filling and I ate them with jam. The pastry cases can keep long in air-tight container and the filling can be prepared later when required.

I'm posting the pastry recipe only in this entry because I received several requests in the facebook. I will share some of the filling recipes at later entries.

By: Roz@HomeKreation
Source: AzitaZain
Translation by HomeKreation and modified slightly
Yields abt 50 pcs of 5" tart
INGREDIENTS:
100g Margerine
70g Butter (Original recipe 170g margerine only) 
50g Icing Sugar
1 small Egg Gred C (throw some egg white if use bigger size)
 290g Flour
1 tsp Vanilla Essence


METHOD:
1. Using wooden spoon, beat margarine & sugar until just mixed.
Add in egg & VE until well mixed.
Add in flour gradually until dough is formed, add more or less flour if needed.
2. Press dough firmly into tart moulds.
Poke with fork on the base (a standard process but I skipped).
3. Bake at 160C for 15 minutes.
4. Cool at room temperature before keeping in an air-tight container.
5. Ready for your choice of filling.


BAHASA MALAYSIA VERSION
Along kongsikan resepi kulit cawan tart jer dulu sebab ada beberapa permintaan sebelum sempat nak buat inti nya. Resepi ni tak berapa manis, so boleh letak filling pedas juga. Nak tengok filling apa Along buat, tunggu entri kendian ya. Kulit ni rasa nya seperti biskut dan boleh simpan lama dalam bekas kedap udara. Inti nya boleh buat bila2 di perlukan kendian. Kat rumah ni, tak sempat nak buat filling Liana syok jer makan camtu jer sebab dia kata rangup.

By: AlongRoz@HomeKreation
Source: AzitaZain (terima-kasih Ita)
Along modify sedikit letak butter supaya lebih lemak harum, adjust suhu oven & masa dan taip semula resipi utk mudah rujuk sendiri.
Hasil: 50 biji saiz 5"
BAHAN2:
100g Marjerin
70g Butter (resipi asal letak 170g majerin sahaja) 
50g Gula Aising
1 biji Telur Gred C (Along guna Gred A & kurangkan putih nya)
290g Tepung Gandum
1 st Esen Vanilla


CARA2:
1. Pukul marjerin dan gula dgn menggunakan senduk kayu sehingga sebati (jangan putar lama sangat).
Masukkan telur dan esen vanilla dan kacau sehingga sebati.
Masukkan tepung sedikit demi sedikit sehingga menjadi doh.

Kurangkan atau tambah tepung jika perlu.
2. Ambil sedikit adunan dan tekan ke dalam acuan tat dengan padat supaya ia tidak mudah berderai apabila masak.
Cucuk dengan garfu sebelum dibakar (Along tak buat step ni, terpulang pada cara masing2).
3. Bakar pada suhu 160C selama 15 minit.

4. Sejukkan di atas redai sebelum di simpan dalam bekas kedap udara.
5. Sedia untuk di gunakan untuk filling manis atau pedas.



Wednesday, June 4, 2014

Manok Pansuh (Bamboo Chicken)

 This is Sarawak traditional dish which typically cooked in a bamboo and served during special occasions like Gawai, etcs. However, I cooked mine in a pressure cooker and managed to get the similar flavour and texture except bamboo aroma but I don't feel it such a big deal because the aroma from the herbs is sufficiently appetising. Besides that this is a healthy dish because of natural flavour and non-oily.

By: Roz@HomeKreation
Serves: 3 persons 
INGREDIENTS:
1/2 Chicken - cut to small pieces 
2" Ginger*
2 Lemongrass* (* pounded) 
1/2 Ginger Bud**
1 Turmeric Leaf**
~5 Buas Leaves** (** sliced finely) 
Tapioca Leaves
Salt

METHOD:
1. Marinate chicken with salt, pounded* & sliced** ingredients.
2. Lay tapioca leaves to cover the base of pressure cooker pot.
Arrange marinated chicken on the tapioca leaves.
Pour 1 cup of water.
Cover chicken layer with tapioca leaves.
3. Pressure cook according to your pot instruction. If using Noxxa, cook 20 minutes.
4. Serve with rice or on its own.
***************************************************************

BAHASA MALAYSIA VERSION
Minggu ni cuti Hari Gawai seminggu.... synonim dengan Hari Gawai, tetiba teringin pula nak makan lauk Ayam Pansuh yang kebiasaan nya di hidangkan oleh kaum Iban/Dayak/dll natives di Sarawak ni. Tak lengap duduk di Sarawak ni kalau anda tak merasa masakan ni. Walau pun bahan2 nya simple tetapi rasa ayam nya manis dan harum apabila di masak di dalam buluh seperti membakar lemang. Nak bakar dalam lemang banyak pula kerja nya.... so Along pun experiment & masak dalam pressure cooker.... alhamdulillah, rasa nya 99% perfect to my liking... ayam nya lembut, 'manis' dan sebati dengan bau2an herba. Masakan begini juga lebih sihat sebab tidak berminyak.

By: AlongRoz@HomeKreation
Saiz hidangan: 3 orang
BAHAN2:
1/2 ekor Ayam - potong
2" Halia*
2 btg Serai* (* tumbuk) 
1/2 btg Bunga Kantan**
1 helai Daun Kunyit**
~5 helai Pucuk Buas** (** sliced finely) 
Daun Ubikayu
Garam

CARA2:
1. Perap ayam dgn garam, bahan2 yg di tumbuk* & dihiris**.
2. Susun daun ubikayu menutupi dasar periuk tekanan.
Susun ayam yg diperap di atas lapisan daun ubikayu.
Tuang 1 cawan air.
Tutup lapisan ayam dengan daun ubikayu secukup nya.
3. Masak dengan periuk tekanan seperti arahan periuk masing2. Jika menggunkan periuk Noxxa, masak selama 20 minit.
4. Hidangkan dengan nasi putih atau di makan begitu sahaja.


Tuesday, June 3, 2014

Tinkerbell Pink Cake

 Hi all readers.... apology for been silence for quite a while... am having a break for a while to relax my body and mind... time to clear many overdue chores while I'm having a week break from works during Gawai Holiday. It has been a week since Liana's birthday and only now am posting the cake and recipe.... I am on Global Corporate Challenge (GCC) and hence I need to be on move all the time in order to strike 10,000 step everyday for 100 days. Sitting down behind the computer too long is no longer a choice for now.... Anyway, I have striked over 13,000 steps today and can afford to enjoy late supper and am stealing sometime tonight to do this update while waiting for the food to be digested before bedtime... hehe!

 Liana made a request for her birthday cake months ago that she wanted a Tinkerbell cake with leafy gown. We just returned from our long distance trip which was few days before her birthday. I had time only on her birthday itself to look for a Tinkerbell doll but to no success and instead found the tiny ones. So I had to modify an ordinary doll into a Tinkerbell by replacing her hair with yellow fondant.... As for the cake, it was an easy choice as Liana always like pink cake. So I made a four-tone pink cake and happy with the outcome.

I used my favourite White Butter Cake and color it pink. The outcome is very nice lovely pink.

By: Roz@HomeKreation
INGREDIENTS:
225g Butter
350g Sugar
150g Egg Whites
430g Plain Flour*
1½ tbs Baking Powder* (*sifted together) 
300ml Fresh Milk
METHOD:
1. Cream butter & sugar until white & fluffy.

Add in egg whites bit by bit while beating.
Add in flour* & milk alternately until well mixed.
2. Prepare 3 diffrent sizes of round tin: 8", two 5", 3" muffin.
3. Divide cake mixture into four portion suitable for the different sizes.
Color them into four different tones of pink by adjusting amount of color liquid.
4. Bake at 170C for 30 minutes or until cooked.
Cool on rack before slicing and topping.
5. Use the 8" round as a base platform. Cover with fondant.
Stack the remaining three cakes, layer with whipped cream and slice into gown shape.
Decorate as illustrated below.
 
Click to enlarge step-by-step view

BAHASA MALAYSIA VERSION
Assalamualaikum dan salam sejahtera kekawan semua dan para pembaca yang di kasihi. Ini entri terlewat sebab nak berihat sebentar... tambahan pula musim cuti umum Gawai ni, banyak kerja2 yang perlu di dahulukan. Walau bagaimana pun, Along tetap akan kembali ke udara apabila masa mengizinkan.

Kek harijadi Liana pada tahun ni, mama dia buat sendiri atas permintaan Liana yg mahukan kek Tinkerbell. Patung Tinkerbell tak jumpa pun dah cari merata2, so mama dia pandai2 ler modify sendiri.... Along botakkan patung yg biasa tu dan buat rambut & sanggul Tinkerbell menggunakan fondant... kendian letak patung2 Tinkerbell yg cenoni jer tu.... bukan main gembira lagi Liana terjerit2 riang tak sabar nak potong kek dia...

 Ada sedikit kesilapan pada teknik... Lainkali kena guna buttercream untuk salut di bawah fondant tu. Along guna whipped cream dan ia kurang stabil... skirt daun tinkerbell tu berat sebab di buat dari fondant so dia melurut ke bawah... kena lah Along patch up semula dgn meletak bunga di tengah2 nya... tu yang jadi comot pula sedikit.

Kek di dalam nya pula, Along guna White Butter Cake sebab senang untuk di warnakan dan cantik. Along guna empat tone warna pink supaya nampak lebih ceria dan menyelerakan sebab Liana memang suka kek warna pink.

By: AlongRoz@HomeKreation
BAHAN2:
225g Mentega
350g Gula
150g Telur Putih 
430g Tepung Gandum*
2 sb Serbuk Koko*
1½ sb Baking Powder* (*ayak/campur)
300ml Susu Segar
CARA2:
1. Pukul mentega & gula sehingga kembang.
Masukkan telur putih sedikit2 sambil di pukul.
Masukkan tepung* dan susu berselang-seli sehingga sebati.
2. Sediakan tin bulat saiz 8", dua 5", 3" muffin.
3. Bahagikan adunan kpd empat bahagian mengikut saiz acuan.
Warnakan setiap satu dgn warna pink berlainan tone dgn menggunakan sukatan pewarna yg berbeda.
4. Bakar 170C selama 30 minit atau sehingga masak.
Sejukkan di atas radar sebelum di hiaskan.
5. Gunakan lapisan paling besar 8" sebagai platform. Tutupi dgn lapisan fondant.
Susun dan lapiskan tiga ketul baki kek menggunkan whipped cream.
Hiris & bentukkan seperti gown.
Hiaskan dengan fondant seperti gambarajah.