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Tuesday, June 30, 2015

Lempeng Lemantak Udang

 This pancake using local Sarawak wet sago flour (Lemantak) is my transformation of the traditional Suman (grilled kuih wrapped in nypa leaf)... same ingredients except the cooking method because absence of nypa leaves in KL.

Recipe in English is upon request.... I guess not many interested as the main ingredient which is Lemantak is not available in Peninsula.

Mixture ready for cooking
Cooking in process
BAHASA MALAYSIA VERSION
 Along ada perkenalkan bahan asli Lemantak dari Sarawak ni kat entri yg lepas kat sini. Kali ni Along buat lempeng yg sama tapi berisi udang. Kat Sarawak selalu nya kuih berinti udang ni di panggil Suman, di balut dgn daun nipah dan di panggang atas bara api.... bau nya amat harum! Kat KL ni susah lah nak cari daun nipah, jadi Along transform kuih Suman tu jadi lempeng.... sedap nya.... kalau dah biasa makan masakan Sarawak, memang sedap sangat kuih2 camni...

Cara buat nya sama jer seperti kat sini, cuma isinya di gantikan dgn udang.


Monday, June 29, 2015

Kuih Lompang Pandan tanpa Pewarna

 Menu on Iftar day 9 and made a big batch for sadaqah to our surau downstairs...

The success of the kuih making is determined by the hole in the middle... so mine is considered successful as you can see a deep hole in each of the kuih. I decided not to add any color additive this time and it was just tinted naturally with juice from pandan leaves. It is a bit firmer in the middle and softer in the outer part, perhaps because of cornflour... shall test without it next time.

By: Roz@HomeKreation
Source: MR_SitiNor
English translation by HomeKreation
Yields 30+ pieces
INGREDIENTS:
2 cups Rice Flour
1 tbsp Cornflour

2¾ cups Water (I think can increase to 3 cups)
2/3 cups Sugar

1 tsp Lime Water
5 pcs Pandan leaves
1 tsp Green Coloring (I skipped)
Fresh Grated Coconut*
A pinch of Salt* (*steam with 1 Pandan Leaf)

METHOD:
1. Boil sugar and 1½ cups water until dissolved. Cool.

2. Blend pandan leaves with remaining water and sieve the juice.
3. Mix flour, sugar syrup, pandan juice, lime water & color until smooth. Sieve.
4. Pour into small cups and steam for 15 minutes until cooked.
5. Top each kuih with a pinch of coconut.

BAHASA MALAYSIA VERSION
Menu iftar hari ke 9 dan buat banyak untuk sedekah ke surau tingkat bawah ni, tinggal sepiring kecil untuk Along dan hubby. Puasa2 ni, suka makan kuih2 macam ni terutama selepas tarawikh bila perut mula berkeroncong kembali.

 Nampak pucat jer kuih ni sebab Along tak letak pewarna... sengaja tak letak sebab nakkan harum pandan semulajadi dan tak mau pewarna kimia lah konon... tapi rasa nya lebih ceria jika di letak beberapa titik.... Seronok sebab kuih2 lompang ni semua nya berlubang dalam di tengah2 nya.... cuma Along rasa kat tengah dia tu keras sikit, ok tapi kalau tambah air lagi next time tentu lebih lembut & sedap. Manis nya pula dah cukup sedang.


By: AlongRoz@HomeKreation
Source: MR_SitiNor
Resipi di bawah ni Along dah ubah sukatan sbb tepung tak cukup
Bilangan: 30+ bj
BAHAN2:
2 cwn Tepung Beras
1 sb Tepung Jagung
2¾ cwn Air (lenkali Along akn cuba 3 cwn)
2/3 cwn Gula Pasir
1 st Air Kapur
5 helai Daun Pandan
1 st pewarna Hijau (Along tak letak)
Kelapa Parut*
Secubit Garam* (*kukus dgn 1 helai Daun Pandan)

CARA2:
1. Masak gula dgn 1½ cwn air sehingga larut. Sejukkan.
2. Blend daun pandan dgn air yg selebih nya & tapis.
3. Campurkan tepung, air gula, air pandan, air kapur dan pewarna sehingga sebati.
Tapis.
4. Tuangkan ke dlm acuan2 lompang & kukus selama 15 minit.
5. Hidangkan kuih lompang dgn secubit kelapa dia atas setiap biji.


Sunday, June 28, 2015

Som Tam (Kerabu Betik Muda)

 My Iftar menu on day 9... Som Tam or Young Banana Salad is delicious as an appetizer to accompany the main dish which was Salmon Curry on that day.... I got the young papaya from my sister who planted it in her backyard - beautiful red in color despite it has not yet ripened.

By: Roz@HomeKreation
INGREDIENTS:
1 bowl Shredded Young Papaya
1 handful Dried Shrimps*
5-7 Chili Padi* (* pounded)
1/2 Big Onion - sliced
1 small stalk Coriander Leaves - chopped
1 tbsp Fish Sauce
1/2 Lime - squeeze juice
1 tsp Sugar
Salt

METHOD:
1. Mix all ingredients and serve.
 

BAHASA MALAYSIA VERSION
Menu Iftar hari ke 9.... buat Som Tam ni untuk penambah selera di kala tekak kepahitan... memang berselera di gandingkan dgn lauk Kari Salmon hari itu... Nak buat nya amatlah mudah cuma susah nak dapatkan betik muda yg sedap. Betik ni pemberian my sister yg tanam sendiri kat belakang rumah, species yg sedap dan kemerahan walaupun masih muda.

By: AlongRoz@HomeKreation
BAHAN2:
1 mangkuk Betik Muda yg di sagat
1 genggam Udang Kering*
5-7 bj Cili Padi* (* di tumbuk)
1/2 bj Bwg Besar - hiris
1 tangkai Daun Ketumbar - cincang
1 sb Sos Ikan
1/2 bj Limau Nipis - perah air nya
1 st Gula
Garam

CARA2:
1. Gaul rata kesemua bahan2 dan hidangkan.


Friday, June 26, 2015

Salmon Curry (Kari Ikan Salmon)

It is easy to find Salmon in KL anytime at any hypermarkets and it is way cheaper than in Miri. I bought a small size Salmon and tried cooking them in curry today for our Iftar day#9... it turned out delicious!

By: Roz@HomeKreation
INGREDIENTS:
1 small Salmon (weighing less than 1 kg)
1 Brinjal - cut
1 Tomato - sliced 8
1 scoop Vegetable Oil
5 Shallots*
3 cloves Garlic* (*sliced)
2 sprigs Curry Leaves
1 tsp Fenugreek Mix (Halba campur)

3 tbs Curry Powder - add enough water to form thick paste
1 bowl Coconut Milk
1 tbsp Tamarind - add water to produce tamarind juice
Salt

METHOD:
1. Heat up oil in a pot & stir-fry sliced* shallots & garlic, curry leaves and fenugreek mix until fragrant.
Add in curry paste & stir until fragrant and oil surface out from the paste.
Add a bit of water from time to time to avoid burning and sticking at the bottom of the pot.
2. Add in coconut milk & tamarind juice and stir until boiled.
Add in salt, fish and brinjal. Add in tomato only after fish and brinjal are done.
Boil for several minutes before switching off the fire.
3. Serve with white rice or roti.
********************************************************************************

BAHASA MALAYSIA VERSION
Alhamdulillah, di izinkan Allah dan di beri tenaga untuk menyiapkan juadah Iftar hari ini yg sudah pun jatuh hari ke 9. Dah takda modal nak masak apa sebab si AlongRiz mesti nak makan lauk ayam.... so Along masak lauk kari ikan dan goreng ayam untuk dia....hehee.
Kat KL ni mudah nak dapatkan ikan Salmon bila2 jer... harga pun murah jer di bandingkan dgn harga di Miri... di sebabkan murah, kita karikan jer lah dia.... kalau mahal sayang gak kan, mesti nak panggang ala2 western gitu.... Ikan Salmon ni lemak rasa nya, so bila di karikan memang sedap!

Ni cara Along masak kari... sempoi jer, semua bahan2 di hiris jer tak payah di tumbuk lebih sedap begini....

By: AlongRoz@HomeKreation
BAHAN2:1 ekor kecil Ikan Salmon (berat kurang dari 1 kg)
1 bj Terung - potong2

1 bj Tomato - potong 8
1 senduk Minyak Masak
5 ulas Bwg Merah*
3 ulas Bwg Putih* (*hiris)2 tangkai Daun Kari
1 st Halba Campur
3 sb Serbuk Kari Ikan - campurkan dgn sedikit air menjadi pes
1 mangkuk Santan

1 sb Asam - perah dgn sedikit air
Garam


CARA2:
1. Panaskan minyak di dlm periuk & tumis bahan2 hiris*, daun kari, halba campur sehingga wangi.

Masukkan pes kari & kacau sehingga terbit minyak, masukkan sedikit air dari masa ke semasa supaya tak hangit dan melekat di dasar periuk.
2. Masukkan santan dan air asam jawa; biarkan mendidih.
3. Masukkan garam, ikan dan terung; masukkan tomato hanya apabila ikan dan terung sudah empuk.
Biarkan mendidih beberapa minit sebelum api di tutup.
4. Hidangkan dgn nasi atau roti.

Monday, June 22, 2015

Talam Ubikayu Pandan


I had some leftover grated fresh tapioca from the other day and started drooling when I thought about Talam Ubikayu blended with Pandan flavor. I made the typical Talam Ubikayu in here before which turned out very nice but wanted to experiment a recipe that gives me a different outcome.

I adapted, modified and combined recipes from two different sources - K1 (topping) and Amie (bottom). Thanks to both.

The topping recipe in here uses different type of flour compared to my earlier version. I was hoping it turned out goey with less ratio of flour to liquid but it doesn't. Next time I will switch back to my first version recipe for better texture and taste.

The bottom part is nice and very smooth with translucent look. The Pandan aroma is also nicely blended with the tapioca layer.

By: Roz@HomeKreation
Yields 7"-8" round
TOPPING
60g Rice Flour
20g Tapioca Flour
400ml Instant Coconut Milk
100ml Water
1 tsp Salt (I will half this next time)

BOTTOM
1½ cup Grated Cassava / Tapioca
100ml Water
25g Cornflour
1 tsp Pandan Paste
200g Sugar*
200ml Water*
1 Pandan Leaf* (* boil until sugar is dissolved, keep cool)

METHOD:
1. Prepare the bottom layer first:
Place all ingredients in a blender & process until smooth.
Pour the mixture into a pot and stir above small fire until warm-up.
Pour into a tin lined with banana leaf & steam 30 minutes above medium fire.
2. Prepare the topping:
Mix all topping ingredients and stir above small fire until warm-up.
Pour on to the first layer and steam 40 minutes.
3. Cool the kuih before slicing.


BAHASA MALAYSIA VERSION
Along buat ni pada hari Iftar yg ke 3 sebab ada lebihan ubikayu parut (selepas buat kek ubikayu birthday hubby tempoh hari). Tetiba teringin pulak nak makan Talam Ubikayu... dok terbayang mesti sedap kalau dapat yg kepala kuih tu lembik2 lemak berkrim... dan lapisan bawah nya pula lembut berperisa pandan... amboi, pose2 ni banyak lak songeh....hehee

Resipi ni adalah hasil gabungan dari dua sumber yg Along telah ubah-suai dan transform menjadi resipi baru - K1 (lapisan atas) dan Amie (lapisan bawah). TQ kedua2 nya yg sudi berkongsi.

Dulu dah buat Talam Ubikayu kat sini - sedap resipi ni, tapi saja nak cuba resipi lain pula yg guna tepung beras & ubikayu pula. Along tengok K1 buat nampak lembut dia punya tapi Along buat jadi firm sikit, tak tau lah kat mana silap Along ni. Along rasa guna tepung gandum seperti resipi yg pertama tu lebih sedap berbanding tepung beras - ni ikut selera Along lah ya.

Lapisan hijau tu Along sendiri memandai tambah perisa pandan ikut kepala angan2 Along lah... tapi Along rasa sedap dgn tekstur yg lembut dan halus. Di bandingkan dgn resipi ini yg lebih kasar tapi terasa ubikayu nya. Hubby Along, personally prefer yg first tu sbb dia kata leh rasa ubikayu. Kalau anda nak tau, cuba sendiri lah ya.

By: AlongRoz@HomeKreation
Saiz kuih: 7"-8" bulat
LAPISAN ATAS
60g Tepung Beras
20g Tepung Ubikayu
400ml Santan Kotak (Along tak berapa suka rasa santan kotak ni, yg asli lebih sedap)
100ml Air
1 st Garam (Lainkali Along akan kurangkan separuh)
 
LAPISAN BAWAH
1½ cwn Ubikayu Parut
100ml Air
25g Tepung Jagung
1 st Pes Pandan
200g Gula*
200ml Air*
1 helai Daun Pandan* (* masak sehingga gula larut & sejukkan)
 
CARA2:
1. Sediakan lapisan bawah dahulu:
Masukkan kesemua bahan2 ke dlm blender & proses sehingga sebati.
Tuangkan ke dlm periuk & kacau di atas api kecil sehingga naik wap.
Tuangkan ke dlm tin yg di lapik daun pisang & kukus 30 min.
2. Sediakan lapisan atas:
Campurkan kesemua bahan2 dan kacau di atas api kecil sehingga naik wap.
Tuangkan ke atas lapisan pertama yg telah masak.
Kukus selama 40 minit sehingga masak.
3. Biarkan kuih betul2 sejuk sebelum di potong.



Sunday, June 21, 2015

Cucur Badak II

This was in the menu for Iftar day two. I made small batch before Ramadhan and had them frozen to save energy and time. I thawed them in fridge few hours before frying to ensure thoroughly cooked in the inside.

I shared the recipe several years ago in here, so may be is good to refresh on the same menu again.

By: Roz@HomeKreation
Yields: 20 petits
1 cup Fresh Grated Coconut
2 Red Chilies*
3 Shallots*
1 Lemongrass*
1/4 cup Dried Shrimps* (* pounded) 
1 tsp Turmeric
Salt
SKIN:
3-4 pcs Sweet Potatoes - peeled, cubed, boiled, drained & mashed
About 1/2 cup Flour


METHOD:
1. Mix all filling ingredients & stir fry until well mixed.
Do not fry too long to avoid filling too dry.
Let it cool before filling.
2. Mix mashed potato with flour just enough to handle the dough.
3. Divide the dough into small balls.
Flatten one ball, fill with the coconut mixture and secure into a ball.
Press a piece of dried shrimp on it.
Do for all remaining.
4. Deep fry until golden.
5. Alternatively fry the kuih for only 1 minute for freezing purpose.
Cool the kuih completely, place in air tight container and freeze.
Ensure thaw the kuih before frying for thorough cooking in the inside.

Half-cooked kuih ready for freezing / Separuh masak untuk di bekukan
BAHASA MALAYSIA VERSION
Menu Iftar hari kedua yg lepas Along hidangkan Cucur Badak, kuih kegemaran Along dari kecil. Along dah sediakan kuih ini lebih awal sebelum Ramadhan dan bekukan supaya jimat waktu dan tenaga. Ramai yg hairan kat FB bagaimana Along boleh sediakan byk juadah... rahsia nya kena lah buat persiapan awal.

 Entri Kuih Badak ni dah lama dulu kat blog ni di sini.... dah lama tak tunjuk Kuih Badak walaupun dah banyak kali buat, jadi di perbaharui kali ini dgn sedikit perubahan resepi.

By: AlongRoz@HomeKreation
Hasil lebih-kurang 20 bj
BAHAN2:
1 cwn Kelapa Parut
2 bj Cili Merah*
3 ulas Bwg Merah*
1 btg Serai
1/4 cwn Udang Kering* (* tumbuk) 
1 st Serbuk Kunyit
Garam
KULIT:
3-4 bj Keledek - kupas, potong, rebus, tapis & lecek
Lebih-kurang 1/2 cwn Tepung Gandum


CARA2:
1. Campurkan kesemua bahan2 inti di dlm kuali & kacau sehingga sebati dan wangi.
Jangan masak terlalu lama supaya inti tidak terlalu kering.
Sejukkan sebelum di gunakan.
2. Lecek keledek dan gaulkan tepung cukup untuk di bentuk.
Jangan terlalu banyak tepung spy kuih tidak keras.
3. Bahagikan adunan kpd bahagian2 kecil.
Leperkan sebiji , isi dgn inti dan bulatkan.
Tekankan seekor udang kering di atas nya.
4. Goreng dgn minyak dalam sehingga garing dan masak sepenuhnya.
5. Jika anda nak buat kuih beku-dingin, goreng hanya seminit.
Sejukkan dan simpan dlm bekas kedap udara sebelum di bekukan.
Keluarkan kuih dan masukkan ke dlm petisejuk untuk nyah-beku sebelum di goreng - ini untuk memastikan kuih masak sepenuh nya di bahagian dalam apabila di goreng. 



Saturday, June 20, 2015

Kek Ubikayu (Cassava Cake) for Hubby's Birthday

Many are surprised that Cassava (or fresh Tapioca) can be turned into such delicious cake.... I meant butter cake type and not kuih. I first shared the recipe in My Resipi forum in 2008 - check it out here. I also shared in this blog here and here... eversince many have tried and made the discovery too.

The flavor of cassava makes the cake really delicious and the texture is moist buttery. The top part is nice brown and crispy. You got to try to discover what is it like....

My husband get hooked up with this cake and when asked what cake he wanted for his birthday, the answer was definitely Cassava Cake... so this year I surprised him with another Cassava Cake. You may think he was not surprised but he was.... the added buttercream icing made a different!

I have improvised the recipe slightly after made it many times.

Check out the earlier post in here, here and here.

Below is the slight improved recipe:

By: Roz@HomeKreation
Yields: 9 inch square tin
INGREDIENTS:
330g Butter
250g Caster Sugar
5 Eggs
1½ cup Plain Flour*
2 tsp Baking Powder* (*mix)
½ cup Condensed Milk
3 cup grated Fresh Tapioca / Cassava - leave in sieve for abt 20 min to drip excess juice
1 st Vanilla Essence
Few drops Yellow coloring - optional

METHOD:
1. Beat butter & sugar until fluffy.
Add in egg one by one while beating.
Add in flour mixture* gradually and mix well.
Add in condensed milk, vanilla essence, yellow coloring & grated tapioca, mix well each addition.
2. Bake 180C for 45-50 minutes until well cooked.


I made very small portion of buttercream, enough for the rosettes and the letterings (since my hubby does not fancy cake with too much icing). I sprinkled some diamond powder on the rosettes for glittering effect but my camera is not sophisticated enough to capture glitters so is not visible in the photos.

BUTTERCREAM ICING
50g Butter
50g Veg Shortening
50g Icing Sugar
1 tsp Whipped Cream - optional

METHOD:
1. Using wooden spatula, beat the first three ingred until smooth.
Add in cream and mix well.
2. Ready to use for cake decoration, color as you like.


BAHASA MALAYSIA VERSION
Kek Ubikayu ini Along dah perkenalkan lama dulu di tahun 2008 di MyResipi link kat sini & di blog ni di sini dan di sini. Ramai yang tak tahu yg ubikayu boleh menjadi kek butter yg amat sedap sehingga lah Along perkenalkan dan semenjak tu kek ni sudah jadi popular.

Rasa nya amat gebu dan lembab dengan rasa ubikayu yang asli. Jangan sangka ia sama seperti bingka tau.... kalau anda buat jadi bingka, makna nya kek tu tak menjadi ya.

Hubby Along adalah penggemar nombor satu Kek Ubikayu ni. Setiap kali kalau tanya nak makan kek apa, pasti Kek Ubikayu menjadi pilihan nya. Jadi, harijadi nya kelmarin Along 'surprise' kan dia dgn Kek Ubikayu ni. Pepagi selepas hantar Liana gi sekolah, Along terus gi pasar dan amat bernasib baik terjumpa ubikayu yg cantik2. Balik rumah, terus kopek & sagat ubikayu dan kek nya pun siap di pagi tu. Deco nya Along buat apabila kek sudah sejuk sepenuhnya. Bila hubby tahu Along buat kek ubikayu, tersenyum simpul jer tapi bila dia lihat kek tu dia amat terkejut dan gembira....  Alhamdulillah. Along buat dua biji kek dan satu untuk disedekahkan ke surau kat condo ni buat orang berbuka puasa. Tak sempat waktu Isyak, kek Along dah abis licin.... hehee.

Resipi kali ni Along dah perbaiki sedikit selepas beberapa kali membuat nya, mengikut citarasa kami sekeluarga.


By: AlongRoz@HomeKreation
Saiz kek: 9 inci persegi
BAHAN2:
330g Mentega

250g Gula Kastor
5 bj Telur

1½ cwn Tepung Gandum*
2 st Baking Powder* (*campur)
½ cwn Susu Pekat

3 cwn Ubikayu Parut - biarkan dlm tapis selama 20min spy sejat air nya
1 st Vanilla Essence
Beberapa titik Pewarna Kuning - optional

CARA2:

1. Pukul mentega & gula sehingga kembang.
Masukkan telur satu persatu sambil di pukul sebati.
Masukkan campuran tepung* sedikit demi sedikit sambil di gaul rata.
Masukkan susu pekat, vanilla essence, pewarna kuning & akhirnya ubikayu parut.
2. Bakar 180C selama 45-50 minit sehingga masak.

Untuk aising nya pula, Along buat buttercream dalam portion yg sedikit, cukup untuk bunga roset dan tulisan - hubby pun tak suka makan kek yg di selaputi dgn aising yg banyak. Pukul dgn tangan jer tak payah guna mesin. Along tabur serbuk berlian supaya bunga roset tu nampak lebih berseri.... tapi kat gambor2 ni tak nampak merelit2 sebab kamera Along tak canggih dan tak dapat nak tangkap gambar cahaya.

BUTTERCREAM ICING
50g Butter
50g Veg Shortening
50g Gula Aising
1 st Whipped Cream - optional

CARA2:
1. Pukul tiga bahan pertama dgn senduk kayu sehingga rata & berkilat.
Campurkan cream & pukul sebati.
2. Siap utk di gunakan. Warnakan mengikut kehendak anda.


 

Thursday, June 18, 2015

Mee Hoon Goreng Sayur Manis (Fried Mee Hoon with Sweet Leaf)

 I made breakfast for two yesterday so I didn't bother to prepare something too complicated but as always breakfast must be something heavy and filling! Since I had some Sweet Leaf, I thought it will be very nice to add into fried mee hoon and it was indeed delicious especially the stint of fresh black pepper originated from Sarawak balanced the taste very well. I served it along Corn Fried Dumplings and Fish Crackers.... Husband and I enjoyed our breakfast with sigh of satisfion....LOL.

By: Roz@HomeKreation
Serves: 2 persons
INGREDIENTS:
~100g Dried Mee Hoon - soaked with hot water until 3/4 cooked
2 Shallots*
2 cloves Garlic*
2 slices Ginger*
2 tsp Black Pepper Corns* (* pounded)
1 tbsp Dried Shrimps - chopped
1 Red Chili - sliced
1 Egg
1 tbsp Oyster Sauce
1 tsp Fish Sauce
1 handful Sweet Leaf
Salt
Fried Shallots

METHOD:
1. Heat up 3 tbsp oil & stir-fry the pounded ingredients, dried shrimps, chili until fragrant.
2. Break in an egg and stir until scrambled.
Add in oyster sauce, fish sauce, salt, Sweet Leaf and mee hoon.
Add in few tbsp hot water if it is too dry.
3. Stir well until evenly mixed and mee hoon fully cooked.
4. Serve & sprinkle fried shallots.


BAHASA MALAYSIA VERSION
Sarapan kelmarin sebelum bermula nya Ramadhan untuk hidangan dua orang sahaja. Masak untuk dua orang sekejap jer nak sediakan dan tak cerewet dengan kehendak anak2, boleh letak apa yg di sukai. Sayur Cangkuk Manis ni bukan main banyak lagi satu ikat, tak abis masak sayur, Along letak dalam mee hoon pula.... sedap lah... Along suka.... letak lada hitam lebih sedikit, masak ala2 Siam ni memang menyelerakan.

Ada tempat yg gelar sayur ni Sayur Asin... Along letak gambar nya ya sebab ada yg bertanya camna rupa sayur ni...

 By: AlongRoz@HomeKreation
Hidangan utk 2 orang
BAHAN2:
~100g Mee Hoon kering - rendam dgn air panas sehingga 3/4 masak
2 ulas Bwg Merah*
2 ulas Bwg Putih*
2 hiris Halia*
2 st Lada Hitam Biji* (* tumbuk)
1 sb Udang Kering - cincang
1 bj Cili Merah - sliced
1 bj Telur
1 sb Oyster Sauce
1 st Fish Sauce
1 genggam Sayur Cangkuk Manis
Garam
Bawang Goreng - utk tabur
 
CARA2:
1. Panaskan 3 sb minyak & tumis bahan tumbuk, udang kering, cili sehingga wangi.
2. Masukkan telur dan kacau sehingga hancur.
Masukkan sos oyster, sos ikan, garam, sayur & mee hoon.
Masukkan beberapa sb air jika terlalu kering & melekat di kuali.
3. Gaul rata dan masak sehingga mee hoon lembut sepenuhnya.
4. Tabur bawang goreng sewaktu menghidang.

Tuesday, June 16, 2015

Rich Oreo Brownie (Again)

 This is very rich brownie with deep taste of chocolate and surprised with cookies & cream... moist and fudgy and very alluring with its dark color....!

Recipe was posted here before. Pasted here again for ease of reference.

By: Roz@HomeKreation
(Makes 8" sq)
INGREDIENTS:
225g/8oz Butter
240g Cooking Chocolate
3 Large Eggs
1 tsp Coffee Powder
1 tsp Vanilla Essence
220g Castor Sugar
60g Flour*
40g Cocoa Powder*
1/2 tbsp Baking Powder*
1 tsp Salt* (* mixed together) 
1 packs Oreos Cookies - break & mix with 15g Flour
(1 pack = 137g but no need to be so accurate)

METHOD:
1. Melt chocolate & add butter.
Stir until smooth.
2. Whisk eggs, coffee, EV & sugar until smooth.
Add in chocolate mixture & stir well.
Fold in flour mixture until well mixed.
Finally fold in Oreos.
3. Bake 170C for 45 min.

BAHASA MALAYSIA VERSION
Dah lama tak buat brownie ni... buat untuk UsuRaz bawa bekal balik akademi. Brownie ni tersangat lah "rich" menggunakan coklat yg banyak dlm bahan nya dan tekstur yg lembab, di tambah pula biskut oreo dan krim amatlah sedap mengasyikkan... Ini baru lah betul nama nya brownie.... tak sama dgn kek coklat tau.

Resipi ni Along dah kongsikan lama dulu di sini. Along kasi dlm BM di sini ya.

By: AlongRoz@HomeKreation
Saiz: 8" persegi
BAHAN2:225g/8oz Butter
240g Coklat Masakan

3 bj Telur (gred A)
1 st Serbuk Nescafe
1 st Esen Vanilla
220g Gula Kastor
60g Tepung Gandum*
40g Serbuk Koko*
1/2 sb Baking Powder*
1 st Garam* (* gaul rata) 
1 bungkus Biskut Oreo - patahkan & campur15g Tepung
(1 pack = 137g)

CARA2:
1. Cairkan coklat & campurkan butter sehingga rata.

2. Pukul telur, nescafe, EV, gula sehingga rata.
Masukkan adunan coklat tadi dan gaul rata.
Gaulkan tepung dan gaul rata.
Akhir sekali, campurkan oreo.
3. Bakar 170C selama 45 min.

Kuih Bom (Again)

My whole family loves this kuih and it is one of my signature recipe that I shared since 2009 in this blog and ever since been tested by many. The recipe added some sweet potato and that produces tasty & soft springy skin and most importantly guaranteed non-explosive bom unlike the typical recipe which can be a safety issue during frying - that also explains the name of the kuih.

This time I used red bean filling - you can use any other type of beans filling or coconut.

Refer here & here for the earlier post.

By: Roz@HomeKreation
Yields about 20 pieces
INGREDIENTS:
80g Sweet Potato
- steamed & mashed
120g Glutinous Rice Flour
20g Plain Flour
35g Castor Sugar
A pinch Salt
100ml Water
Sesame Seeds
- for coating
Coconut/Bean Filling

METHOD:
1. Mix all ingredients (except sesame seeds & filling) to form a soft dough.
Divide into your preferred size of balls.
Flatten each ball, place a ball of filling & wrap.
Roll onto sesame seeds.

2. If you like to keep for later consumption, place in an air tight container and freeze.

Make sure you thaw in fridge before frying.
3. Deep fry above medium slow fire until golden.
Enjoy!



BAHASA MALAYSIA VERSION
Kuih ni pada suatu masa dulu meletup2 sesama teman2 blogger bila Along perkenalkan pada tahun 2009 di sini dan di sini. Resipi ni bukan sahaja sedap dan lembut apabila di campur dgn keledek tetapi yg penting kuih nya tak meletop apabila di goreng. Kat rumah ni kalau buat satu portion, sekali hadap jer abis... ada pula AngahRuz & UsuRaz bercuti memang laku bila di hidangkan minum petang sewaktu masih panas-panas.

Kali ni Along buat inti kacang merah yg siap di jual. Kalau anda suka, boleh juga gantikan dgn inti kelapa atau kacang hijau/lotus. Along buat ni sebelum pergi bercuti jadi Along bekukan dahulu dan tunggu masa yg sesuai untuk di nikmati.

By: AlongRoz@HomeKreation
Bilangan: 20 biji
BAHAN2:
80g Keledek
- kukus & lecek
120g Tepung Pulut
20g Tepung Gandum
35g Gula Kastor
Secubit Garam
100ml Air
Biji Bijan
- utk salut 
Inti Kelapa / Kacang Merah/Hijau

CARA2:
1. Campurkan kesemua bahan (kecuali bijan & inti) sehingga sebati menjadi doh lembut.
Bahagikan kpd ketulan kecil mengikut saiz yg di kehendaki.
Leperkan seketul doh, letak seketul inti, balut & bulatkan.
Golekkan ke atas biji bijan sehingga menyaluti seluruh permukaan bola kuih.
Ulang sehingga habis.
2. Jika mahu bekukan, masukkan ke dlm bekas kedap udara dan masukkan ke dlm petibeku.
Pastikan di keluarkan dari petibeku & simpan dlm petisejuk dahulu sehingga lembut sebelum di goreng.
3. Goreng dgn minyak yg dalam di atas api yg sederhana sehingga garing.
Enjoy!


Sunday, June 14, 2015

Lempeng Lemantak Gula Merah


..... delicious and healthy traditional pancakes with all natural ingredients! Lemantak is local Sarawakian wet sago paste processed by Melanau ethnic and sold in daily open markets. It is used in making many kind of local delicacies, sweet and savory. This type of pancake that I made is a fusion of Sarawakian and Perakian style.... my late grandmother (from Perak) used to make Malay pancakes from pearl sago with white sugar filling and that's where I've got this idea to transform the unique Sarawakian ingredient into Perakian style pancake. I used palm sugar powder which is exclusive ingredients from Peninsular and the outcome is such a delicious, soft and springy pancake... even my Melanau husband was so impressed and had many of them in one serving!

Recipe is in BM, please ask for translation if you are interested in English version.




BAHASA MALAYSIA VERSION
Mesti ramai pembaca dari Semenanjung tertanya2 apa tu "Lemantak".... Di Sarawak bahan ni memang bahan seharian dan mudah di dapati setiap hari di pasar2. Lemantak ni tepung sagu yg basah di proses daripada batang pokok sagu dan kebiasaan nya di buat oleh kaum Melanau. Bermacam2 jenis kuih dan masakan yg boleh di hasilkan daripada tepung Lemantak ni seperti aneka biskut, kuih-muih, masakan, Linut, dll. Kebanyakan kuih-muih dan masakan yg di hasilkan daripada lemantak ni unik dari Sarawak dan yg paling popular ialah Linut dan biskut Tebaloi. 

Lempeng yg Along buat ni pula ialah hasil gabungan resipi lempeng orang Perak dengan bahan Lemantak dari Sarawak.... fuuuuuu sedap nya.... kuih nya amat lembut, kenyal2 manja dengan lemak kelapa dan manisan gula merah sehinggakan suami Along (orang Melanau Sarawak) pon tak cukup sekeping.....heheee.


By: AlongRoz@HomeKreation
BAHAN2:
1 cwn Lemantak
1/2 cwn Kelapa Parut
Secubit Garam
Gula Merah secukup nya 

CARA2:
1. Gaulkan Lemantak, kelapa dan garam sehingga rata.
2. Panaskan kuali leper dan ratakan sesenduk adunan seperti lempeng.
Taburkan gula merah & lipat dua apabila cukup masak.
3. Hidangkan sebagai sarapan pagi atau minum petang.

Fresh Lemantak

Cooking in the process


Tuesday, June 9, 2015

Bingka Suji (Again)

 Made it for my brother and family who dropped by on his way from holiday in PD. It is his favourite and mine too. This kuih is delicious with nice natural Pandan aroma and rich in flavor of coconut cream and sugee. The outer part is crispy even when is cold with soft creamy inner part.... mmmmmm nyummmm! You got to try it to believe it.

Recipe was shared earlier in here.


BAHASA MALAYSIA VERSION
Ini memang kuih kegemaran dalam rumah ni walaupun kebiasaan nya kuih2 camni kurang popular di kalangan anak2 muda. Liana pun makan suku sekali hadap.... Abah dan abang2 nya pon berebut2.... Kena stop semua orang sebab Along buat ni untuk hidangkan AbgNdak & family yg hendak singgah dari PD.... LOL. Kuih ni sedap dengan rasa suji dan lemak santan serta harum pandan yg mengasyikkan. Sekali hiding jer, semua nya abis licin.... anak2 sedara pon berebut2 makan terutama AbgNdak yang hanya tersenyum (paham2 ler....).... hehehe.

Resipi nya Along dah kongsikan sebelum ni di sini. Sila rujuk link ya.

Sunday, June 7, 2015

Couscous, Grilled Salmon and Chicken Stew

I had a box of Couscous that I bought for quite sometime ago out of curiosity because I never tried it. Since the mood was not for rice that night, thought should try it out. I served the Couscous along with grilled salmon and Mixed Chicken Stew.... the Couscous was not bad but not something I'll go crazy for. The granules are finer than rice and I felt a bit 'unsatisfied' as if didn't eat enough although had my portion cleared from the plate.... LOL

Cooked Couscous
By: Roz@HomeKreation
Serves 3-4 person
INGREDIENTS:
1 cup Couscous
1 cup Water
1-2 tbsp Butter
1/4 tsp Salt

METHOD:
1. Boil water in a pot.
Add in couscous & salt, stir well.
Off the fire, cover and leave for 5 minutes to cook.
2. Open the lid, add in butter & mix gently.
3. Serve with Grilled Salmon (recipe in here but I used whole fish this time) and Mixed Chicken Stew (recipe in here but changed the veg as you like).


BAHASA MALAYSIA VERSION
Mood nak makan sempoi2, takmo makan nasi malam tu..... meh kita cuba couscous lak malam ni, ala2 western hidangkan dgn Stew Ayam dan Salmon Panggang. Bebudak suka lah makan camni tapi couscous ni halus sangat berbanding dgn nasi... rasa cam tak puas ler... tapi takpa lah ada yg suka dan dapat gak merasa sesuatu kelainan.


By: AlongRoz@HomeKreation
Saiz hidangan: 3-4 orang
BAHAN2:
1 cwn Couscous
1 cwn Air
1-2 sb Butter
1/4 st Garam
 
CARA2:
1. Masak air sehingga menggelegak.
Masukkan garam, couscous dan kacau sedikit.
Padamkan api, tutup periuk dan biarkan selama 5 minit sehingga masak.
2. Buka tutup periuk, masukkan butter dan gaul sebati.
3. Hidangkan dgn Salmon Panggang (resipi kat sini) dan Stew Ayam (resipi kat sini)

Grilled Salmon


Mixed Chicken Stew

Tuesday, June 2, 2015

Kupang Masak Asam Pedas

 You can find fresh oysters from Aeon anytime... alive from the aquarium at reasonable price. However, I must have bought it during small moon as the flesh are not really full in the shells. I tried cooking them in Asam Pedas (hot chili with tamarind juice) and turned out good.

By: Roz@HomeKreation
Serves 4 persons
INGREDIENTS:
2 kg Oysters (brush the shell to clean it)
Handful of Dried Chilies*
4 Shallots*
4 cloves Garlic*
1 slice Ginger*
1 slice Galangal* (* blend lumat)
3 Lemongrass - bruised
1/2 tbsp Tamarind - squeezed with 1 cup water
Salt, Sugar

METHOD:
1. Heat scoop of oil and stir-fry lemongrass and blended ingredients* until fragrant and oil surfaced.
Add in tamarind juice, add more water if you like, and let it boil.
Add in oysters, cover and cook few minutes until done (do not overcook).
2. Serve with white rice.


BAHASA MALAYSIA VERSION
Kat Miri kena beli yg frozen sebab tak pernah jumpa yg fresh.... tapi kat KL ni anytime boleh dapatkan yg fresh dgn harga yg berpatutan. Kali ni isi nya tak penuh pulak... agak nya bulan tak mengambang kot waktu beli tu.... hehe. Dah beberapa kali Along beli dan masak Asam Pedas tapi baru ni sempat nak masuk blog.

By: AlongRoz@HomeKreation
Hidangan 4 orang
BAHAN2:
2 kg Kupang (basuh dan berus kulit nya)
Segenggam Cili Kering*
4 ulas Bwg Merah*
4 ulas Bwg Putih*
4 ulas Bwg Putih*
Sehiris Halia*
Sehiris Lengkuas* (* blend lumat)
3 btg Serai - di ketuk
1/2 sb Asam Jawa - perah dgn 1 cwn Air
Garam, Gula

CARA2:
1. Tumis bahan2 blend & serai sehingga wangi & pecah minyak.
Masukkan air asam jawa, air secukup nya, garam & gula; masak sehingga mendidih.
Masukkan kupang, tutup dan masak beberapa minit sehingga masak.
2. Hidangkan dgn nasi putih.