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Monday, September 28, 2015

Kuih Kundas

 Not many people know this kuih especially the later generation.... It is typically known as Kuih Kundas in my hometown although there are few other names like Cucur Kembung, Pak Tongkol, Kuih Bantal, etcs. My mother used to make them in a big batch using no precise measurements but the success was the dough riser sold in the next door groceries shop.... Nowadays, nobody knows what it the scientific name of the rising agent as it is obsolete.

 I tried making the same way that my mother did but using bicarbonate soda and the outcome was disappointing with hard texture. I gave it up ever since until recently when my eldest brother made a request for it again... so I decided to give this recipe a try which has many success feedback from the followers.... I was so thrilled with my attempt.... it turned out just the way I wanted it.... soft and fluffy with big air pockets which is perfect for stuffing peanut sauce.


By: Roz@HomeKreation
Source: MyR_Alma
Translated into English by HomeKreation
INGREDIENTS:
225g Flour
120g Sugar
1 tsp Soda Bikarbonat
110ml Water


METHOD:
1. Mix all ingredients until smooth, no kneading necessary.
Leave to rest 30 minutes, or keep overnight.
2. Divide dough into small portions and roll flat. Alternatively, roll flat the whole lot and slice into smaller pieces.
Use flour to dust when handling as the dough is a bit sticky.
3. Deep fry in pre-heated oil until fluffy and nice golden brown.
4. Serve with peanut sauce or curry gravy.


BAHASA MALAYSIA VERSION
 Kuih Kundas ni kat Perak kita panggil "Kuih Kundeh", kat tempat lain macam2 nama Cucuq Kembung, Kuih Bantal, dll.... amat popular waktu Along kecik2, Emak selalu buat.... kalau buat kena buat banyak2 sebab anak2 ramai dan semua nya suka sangat makan ni.... kalau ada kuah kacang atau kari memang best cicah. Ada yang suka mencicah, ada gak yang suka belah tepi nya dan tuang kuah kacang ke dalam ruang yg kembung tu. Kuih ni walau pun kembung tapi nak yg berisi sedikit kena leperkan jangan terlalu nipis... kalau tidak jadi Roti Puri pulak nanti.

 Dulu2 Emak buat kuih ni guna 'Ibu Kuih' yg di beli kat kedai runcit depan rumah. Sekarang ni kalau tanya apa nama ibu kuih tu takda pula yg tau... ada yang kata 'Pontas' tapi kalau cari kat baking shop, tiada siapa yg tau lagi. Ada gak kita orang cuba ganti dgn bic soda tapi kuih tu jadi amat keras.... selepas tu Along pun dah give up nak cuba... sehingga lah baru2 ni abang Along nak sangat makan kuih ni.... baru tergerak hati nak mencuba resepi yg satu ni sebab ramai yg sudah mencuba dgn jaya nya. Mula2 tu ragu juga sebab resepi ni guna bic soda... tapi kalau tak cuba kita tak tau kan.... Selepas mencuba, alangkah gembira nya hati Along sebab kuih nya lembut, kembung dan bersarang di dalam nya.... sama seperti yg Emak buat dahulu! Alhamdulillah, semuga murah rezeki kepada Alma yg berkongsi resepi simple ni.

By: AlongRoz@HomeKreation
Source: MyR_Alma
Bilangan: ~sedozen
BAHAN2:
225g Tepung Gandum
120g Gula Halus
1 st Soda Bikarbonat
110ml Air


CARA2:
1. Gaul kesemua bahan2 sehingga sebati, tak perlu uli lama.
Perap selama 30 minit, atau semalaman pun boleh.
2. Bahagi2kan adunan dan leperkan ataupun gelekkkan kesemua nya dan potong2.
Adunan agak lembik, tabur tepung supaya tidak melekat di tangan.
3. Panaskan minyak yg banyak untuk menggoreng.
Goreng sehingga menggelembung dan angkat apabila kedua2 belah kuih berwarna keperangan.
4. Hidangkan dengan kuah kacang atau kari.


Sunday, September 27, 2015

Suasana Hari Raya Qurban di Kampung 2015

Since I got married in the last 25 years, this is my first Idh Adha celebration with my mother and siblings in my hometown as far as I can recall..... the reasons were because Idh Adha public holiday was only one day and always coincided with our peak work period in the past years while children had no school term break. Staying in the East Malaysia was just not possible to fly back with whole family for one day only.

In my hometown, Idh Adha is celebrated as bigger occasion than Idh Fitri. We had three days consecutively of family gathering with very busy activities and of course 'big makan-makan'. My mother is the planner and the leader in deciding what activities, the menu, the guests, etcs. Syukur at age of 75 she is still healthy to do most of the cooking with help of all of us. I will share some of my mother's delicious cooking in here. I will never able to beat my mother's cooking... really finger-licking good.

DAY 1: IDH ADHA MENU
1.a Emak's Best Ever Black Rendang

1.b Emak's Delicious Chicken Rendang Pedas Kunyit

1.c Emak's Nasi Minyak
- Made with 5kg of rice, enough to feed all the children, grandchildren and great-grand children

1.d Nothing-Better-Than Emak's Pineapple Pachrey

1.e Dalca Campur

1.f AlongRoz's Crispy Veg Acar

1.g Lemang

1.h Nasi Himpit
- to go with Sayur lodeh & Sambal Ikan Bilis; or with Peanut Sauce; or with Rendang.... choice is individual's

1.i Mak Lang's Every-Year-Must-Have Peanut Sauce

1.j Sayur Lodeh and Sambal Ikan Bilis
 

1.k AlongRoz's Agar-Agar Pandan

DAY2 MENU & ACTIVITIES:
 On Day 2 Idh Adha, we slaughtered three goats for distribution to neighbors and the needies. One goat was for our own consumption which was cooked in special Korma recipe by my AbangNdak. The Lamb Korma was super delicious as the meat was very fresh. We enjoyed it very much that I forgot to snap any photo on day two....

My niece cooked special Chicken Feet Noodle Soup to serve the hardworking men and women who did all the necessary activities like slaughtering, meat cutting, packing and delivering. This is her specialty with very tasty and nice spice aroma...

DAY3 MENU & ACTIVITIES:
 All the family members, some relatives and friends gathered at my mother's house right after Subuh. It was the big day of the Idh as two cows were about to be sacrificed. It was a very busy day from early morning.... preparing breakfast, setting up the slaughtering area in the next door empty land and getting the equipment ready. There were more than 70 of us with lots of noises but so much fun and good feeling of togetherness.

The empty land was well prepared with tents for various purposes.... me and my niece had our fun cooking corner with freshly prepared lattice crepe and Roti Puri in addition to other ready prepared food. Other tents were for eating and working areas.

Breakfast Menu:
1.a Fried Rice
1.b Spaghetti Bolognaise
1.c Bingka Kastad
1.d Lattice Crepe
1.e Roti Puri
1.f Chicken Curry

Lunch Menu:
2.a CikNor's Special Beef Rice
2.b Air Asam (Special sauce for the rice)
2.c Cik Mah's Young Jackfruit Green Curry
2.d Fried Turmeric Beef
2.e OpahYam's Lime Acar
2.f Oni's Beef Bone Soup
2.g AlongRoz's Peparu Goreng Berempah
2.h Lime Asamboi Juice



Overall we had loads of fun.... alhamdulillah siratulrahim yang erat sesama keluarga dan sahabat-handai.

Friday, September 18, 2015

White Honeycomb Cake - Pak Thong Koh

I was very thrilled to see the outcome of my first trial of the kuih.... although it could have been better if my steamer didn't dry out half way. This kuih was so soft and very tasty as it uses coconut juice and most importantly is to achieve the desired look of honeycombs....! I will not be successful without a help from my FB friend who supplied the flour and guided me step by step on the making process.... such a lovely friend whom I only know from the Facebook.

Unfortunately I didn't manage to get the permission of the original owner to share the recipe in this blog. Hopefully she will respond to my request later.

Batter fully fermented, ready for steaming

BAHASA MALAYSIA VERSION
  Seronok nya dapat merasa kuih ni.... dah lama teringin nak makan tapi tak pernah nampak orang Melayu jual kuih ni. Alhamulillah, dapat sahabat yg baik hati di alam maya yg sudi berkongsi resepi dgn Along, bahkan dapat tepung nya sekali dan penerangan terperinci cara2 nak buat.

 Syukur menjadi walaupun air kukusan terkering separuh jalan.... kalau tidak mungkin lebih cantik lagi sarang nya. Kuih ni lembut dan rasa nya sedap wangi sebab letak air kelapa.

 Buat masa ni Along tak dapat nak kongsikan resepi nya sebab masih menunggu tuan punya resepi asal beri izin... Harap2 dia jawab mesej Along tu....



Sunday, September 13, 2015

Overnight Oats (Again) - Dates & Figs Topping

 This is our regular breakfast lately.... especially so in order to clear the big packet of rolled oats and to fully utilize my new cute jars! For recipe, please refer to earlier post here. This time I placed honey, dates, figs and ginger biscuits as topping.
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BAHASA MALAYSIA VERSION
Saja2 jer tayang lagi resepi ni.... tambahan dah rasmi botol kaca yg comel2 ni.... Kali ni topping dgn madu, kurma, buah zaitun dan biskut halia.... SEDAP! Kat bawah ni pula gambo Greek Yoghurt bagi yang bertanya atau tak pernah tau. Untuk resipi penuh, boleh lah tengok entri sebelum ni kat link sini ya.



Thursday, September 10, 2015

Bingka Telur Kastad

The women social group of this residence organized morning coffee ala pot-lucks. Since we are all from various nationalities, we were asked to bring our national specialties. Bingka is Malay specialty cake (kuih) so I thought it will be a good idea for this purpose. Coincidently I saw Sue posted the kuih while I was searching for idea... I like the kuih very much and so did the women.... It is easy to adapt to this kuih and in fact it doesn't require any mind twisting at all.... They all love it at first bite!

By: AlongRoz@HomeKreation
Source: SueNorman
Translated into English by HomeKreation
Size: 9" square
INGREDIENTS:
4 Eggs
150g Sugar
180g Flour
50g Custard Powder
1/2 small can Condensed Milk / Sweetened Creamer
400ml Thick Coconut Milk
200ml Milk
100g Melted Butter
Yellow Coloring (I skipped)
200ml Boiling Water

METHOD:
1. Beat egg & sugar, with wooden spoon, until sugar is dissolved.
Add in rest of the ingredients in the above order and stir well each addition.
2. Grease and line tin. Pour in mixture.
3. Bake 180C for 40 minutes using bottom heat and another 10 minutes with top heat.



BAHASA MALAYSIA VERSION
 Bila Along tengok resepi Sue ni Along dah dapat bayangkan kesedapan nya.... Kebetulan memang nak buat bingka untuk bawa gi pot-luck. Pepagi lagi dah bangun nak buat kuih ni, nasib sempat juga siapkan untuk sarapan pagi dgn kawan2. Jadi cantik jer kuih ni.... tapi Along lak gatal pi grill 5 minit sebab nak extra garing.... tut2 terhitam pulak..... kikikiiii.... tapi hitam tu yg sedap harum tau!
 
Kuih ni sedang2 manis bagi Along.... tekstur nya amat lembut.... TQ Sue sharing resepi yg mabeles ni!
 
By: AlongRoz@HomeKreation
Source: SueNorman
Saiz tin: 9" persegi
BAHAN2:
4 bj Telur
150g Gula Pasir
180g Tepung Gandum
50g Tepung Kastad
1/2 tin kecil Susu Manis
400ml Santan Pekat
200ml Susu Cair
100g Mentega Cair
Pewarna Kuning (Along tak letak)
200ml Air Mendidih
 
CARA2:
1. Kacau telur & gula dgn senduk kayu sehingga gula hancur.
Masukkan tepung, susu manis dan gaul sebati sambil di masukkan satu persatu.
Masukkan santan, susu dan air panas sambil di kacau.
(Adunan memang cair, jangan tambah tepung lagi tau)
2. Sapu loyang dgn mentega & di lapik kertas.
3. Bakar 180C selama 40 minit api bawah, 10 minit api atas.



Tuesday, September 8, 2015

Crackle Top Brownies (Brownies Kedut)


 This is nice moist brownies and supposedly with shiny crackle top but mine turned-out to be matte dark crust.... Taste-wise is great and I have the crackle top but am not 100% satisfied.... I need to figure out what to improve in order to achieve the desired beautiful top crust... either the steps or the quality of the ingredients.... Many others have tried the recipe and successful so I just need to try again.... From research I saw comment that the chocolate need to be hot when added to the batter.... that probably it....? Anyway, on the second thought what is the fuss... the brownies are still delicious and moist and definitely with crispy crust whether it is shiny or not... LOL!

By: Roz@HomeKreation
Source: Juicy (Orig by sisAyu)
Retyped and translated into English by HomeKreation
Size: Recipe below has been halved to fit 8" square tin
INGREDIENTS:
200g Compound Dark Chocolate - chopped
75g Butter
50g Brown Sugar
50g Caster Sugar
2 Eggs
1/2 tsp Vanilla Essence
50 Self-raising Flour*
15g Cocoa Powder* (* sifted)

METHOD:
1. Melt chocolate & butter in a double-boiler.
2. Beat egg, sugar & VE then combine with chocolate mixture.
3. Bake at 160C for 30 minutes then off the oven and let the cake sit in with door ajar for another 15 min.


BAHASA MALAYSIA VERSION
 Sekarang ni musim demam brownies kedut2 ni.... Along pun teringin gak bila tengok ramai yg lain dok buat.... Memang sedap brownies ni dan moist.... tapi Along tak puas hati ler sebab kedut2 tu kusam jer tak berkilat.... orang lain punya lah kilat2 merekah dia.... isykkkk.... tak leh jadi, nak kena buat sekali lagi.... nanti kita pi cari coklat lain ler pulak.... Hari tu Along buat pukul sampai kembang sangat kot.... atau pun coklat tu dah sejuk waktu Along campurkan bahan2 lain.... nak kena eksperimen lah.... apa2 pun nanti kita share...

By: Roz@HomeKreation
Source: Juicy (Orig by sisAyu)
Saiz: Resipi ini Along dah separuhkan spy muat tin 8" x 8"
BAHAN2:
200g Coklat Compound - potong kasar
75g Mentega
50g Gula Perang
50g Gula Kastor
2 bj Telur
1/2 st Esen Vanilla
50g Tepung Naik Sendiri* (atau tepung gdm + 1/2 st)
15g Serbuk Koko* (* ayak)

CARA2:
1. Cairkan coklat & mentega secara double boiler.
2. Pukul telur, gula & EV dan satukan ke dlm adunan coklat.
Masukkan campuran tepung* sehingga sebati.
3. Bakar 160C selama 30 minit dan selepas itu biarkan tutup suis oven dan biarkan kek dgn pintu terbuka selama 15 min lagi.
4. Sejukkan sebelum di potong.




Sunday, September 6, 2015

Kway Teow KungFu

Don't ask me why and how this dish was named... I just cannot figure it out... it was suddenly emerged many years back and became very popular. I can only describe to you what it is and the taste. The noodles are cooked to resemble omelet and served with thick mixed soup... it tastes very delicious with generous mixture of seafood/chicken/meat and assorted vegetables. I cooked mine with a stint of Thai by adding tom yum paste.... tasted heaven!


By: Roz@HomeKreation
Serves 1 person (multiply for bigger portion)
INGREDIENTS:
100g Kway Teow / Kuey Teow
1 Egg
1 Shallots - slice
2 cloves Garlic - bruised
1 thin slice Ginger
2 Cili Padi - bruised
1/2 tsp Tom Yum Paste
1-2 Fish Balls - sliced
1 small piece Chicken - chopped
Few Prawns
1 tbsp Cornflour - add some water to form paste
Mixed Veg - Cauliflower, Jack Beans, Baby Corns, Carrots, Mustard Leaves, etc
1 tbsp Oyster Sauce
Salt & Pepper

METHOD:
1. Lightly beat egg with fork and mix in kway teow, salt & pepper.
2. Heat up 1 tbsp oil in a pan and fry kway teow similar like making omelet.
Lift and place in a serving plate.
3. Heat up 1 tbsp oil and stir-fry onion, garlic, ginger, cili for 1 minute.
Add in tom yum paste, chicken, prawns and fish balls; stirring until half cooked.
Add in 1 cup water, oyster sauce, salt and pepper and let it boil.
Add in cornflour paste and vegetables and cook for 1 minute or until vegetables are cooked.
4. Pour the sauce onto the cooked kway teow and enjoy with fried shallots, sliced chilies and lime.


Cooked kway teow omelet


BAHASA MALAYSIA VERSION
  Meh buat Kway Teow KungFu.... buat sendiri boleh letak macam2 dan ikut selera sendiri. Bukan susah pun... sekejap jer dah siap... mmmmm dappppp.... Along letak sikit tom yum paste supaya ada rasa ala2 Thai.... memang sedap walau pun letak apa yang ada jer.

By: AlongRoz@HomeKreation
Hidangan utk 1 orang - boleh gandakan
BAHAN2:
100g Kway Teow / Kuey Teow
1 bj Telur
1 ulas Bwg Merah - hiris
2 ulas Bwg Putih - ketuk
1 hiris Halia
2 bj Cili Padi - ketuk
1/2 st Pes Tom Yam
1-2 bj Fish Ball - hiris
1 ketul kecil Ayam - cincang
Sedikit Udang
1 sb Tepung Jagung - bancuh dgn sedikit air
Aneka Sayuran - Cauliflower, Kcg Sepat, Putik Jagung, Karot, Sawi atau lain2
1 sb Sos Oyster
Garam & Lada Sulah

CARA2:
1. Pukul telur dgn garfu & campurkan k-teow, garam & serbuk lada.
2. Panaskan 1 sb minyak dan goring campuran k-teow spt menggoreng telur dadar.
Angkat dan letak dlm pinggan.
3. Panaskan 1 sb minyak dan tumis bwg merah/putih, halia, cili padi selama ~1 minit.
Masukkan pes tom yam, ayam, udang, fish ball; kacau sehingga separuh masak.
Masukkan 1 cwn air, sos tiram, garam & lada sulah; dan masak sehingga mendidih.
Masukkan bancuhan tpg jagung dan sayuran; masak seminit atau sehingga sayuran masak.
4. Tuangkan kuah sos ke atas k-teow tadi & hidangkan dgn taburan goring, cili dan limau.



Friday, September 4, 2015

Three-Ingredient Japanese Cotton Cheesecake


The SoufflĂ© Cheesecake, also known as a Japanese Cotton Cheesecake, is made herewith using only three ingredients - eggs, white chocolate and cream cheese. It is prepared in 5 minutes and ready in less than an hour! It is so simple that it has over four million viewers in YouTube and attracted the professional chefs and bloggers in Western countries to try the recipe. While some failed miserably on their trials and condemn Ochikeron for her 'scrambled egg taste cake' (amongst others are the BST from The Telegraph and Mail Online), I am so thrilled that mine is successful and thankful to Ochikeron on her brilliant recipe. The trick is you must follow all her instruction carefully and you will get fluffy and spongy yet moist cheesecake... mine did not shrink nor crack... it tastes perfectly with moderate sweetness and all well balanced taste and texture.

In fact I made mine twice in one day... I made it in the weekend for my sister... the first round was chomped and cleared immediately that I rushed to make the second one and that one was also cleared! It tastes so much better than the Japanese Cotton Cheesecake from the bakery, especially your own is fresh from the oven! It is nice to serve when warmed.

In the second one, I put in extra 50g extra cream cheese in order to clear all the balance... it did not affect the outcome but produces slightly denser and creamier in taste. The photos I've posted here are all from the second attempt. My first attempt has more and bigger holes, lighter and fluffier but didn't manage to snap a good photo once it get ambushed....LOL.



By: Roz@HomeKreation
Source: YouTube (the video is embedded below)
Size: 6" round
INGREDIENTS:
3 Eggs
120g White Chocolate - broken into pieces
120g Cream Cheese - softened

METHOD:
1. Preheat oven to 170C.
2. Melt the chocolate in a double-boiler.
Add the cream cheese and melt them together.
Remove from heat, add in egg yolks and mix well.
3. Whip egg whites with an electric mixer until firm peaks form.
4. Add 1/3 of the egg whites into the cream cheese mixture and blend well with a spatula.
Then add the rest of the meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper to prevent cracking.
Line the round cake pan with the parchment paper.
Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet.
Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely. Brush with apricot jam syrup, add whipped cream and/or dust with powdered sugar if desired.



Watch Ochikeron's video below for more details:


BAHASA MALAYSIA VERSION
Teruja sangat dengan resipi yang menggunakan hanya tiga bahan ni..... amat mudah nak buat nya pun tak sampai sejam dah boleh siap. Rasa nya pun amat sedap.... malah lebih sedap dari yang beli dari kedai... manis nya sederhana sebab tak letak gula dan manisan dari coklat putih sahaja. Kek nya lembab walaupun amat ringan dan berlubang2 seperti span.

Resepi ni amat popular di YouTube (4.5 juta view) sehingga menarik ramai pemberita2 barat melapurkan nya.... ada media barat yang mencuba tapi condemn lak bila tak menjadi.... Alhamdulillah, Along berjaya membuat nya... kek tak merekah atau mengecut atau bantat seperti yang di tuduh oleh pihak media barat. Kek orang Asia ni memang lah depa tak biasa buat lepas tu kata Cik Ochikeron pakai baju bunga2 cantik sebab tu kek pun nampak cantik walaupun tak cantik... ada ke patut pihak media professional seperti The Telegraph dan Mail Online buat lapuran camtu... kalau duit banyak sangat jemput ler Cik Ochikeron tu buat show kat tv dan rasa sendiri kek tu.... betul tak?

Nak buat kek ni, Along sarankan anda lihat video kat atas tu dulu... ikut segala arahan dan tips yang di berikan kalau nak dapat kek yang cantik gebu.... Kalau tak jadi jangan salahkan orang yang berkongsi....


Grease and line tin with paper

By: AlongRoz@HomeKreation
Source: YouTube (video asal ada Along letak kat atas)
Alih-bahasa oleh HomeKreation
Saiz: 6" round
BAHAN2:
3 bj Telur
120g Coklat Putih - patah2kan
120g Cream Cheese - lembutkan pada suhu bilik

CARA2:
1. Panaskan oven 170C.
2. Cairkan coklat dalam double-boiler.
Masukkan cream cheese dan cairkan sekali.
Angkat dari double-boiler, masukkan kuning telur dan gaul sebati.
3. Pukul putih telur sehingga bertanduk.
4. Masukkan 1/3 putih telur ke dlm adunan cream cheese dan gaul dgn senduk sehingga sebati.
Masukkan 1/2 baki putih telur dan akhirnya baki selebih nya.
5. Sapu minyak / mentega ke atas kertas pelapik supaya kek tidak merekah .Tengok gambo tin yg Along buat.
Tuangkan adunan ke dlm tin yg di lapik kertas tadi dan di hentak2 sedikit supaya tiada angin berlebihan.
6. Letakkan tin kek ke dalam dulang yg berisi air panas.
Bakar 170C selama 15 minit, 160C selama 15 minit, off dan biarkan di dlm oven 15 minit.
7. Sejukkan kek & sapu jem aprikot, krim atau ayakkan gula aising (Along tak buat).

Sedikit tips dari AlongRoz....
1. Hati2 bila cairkan coklat putih, air jangan terlalu banyak dan pastikan api kecil, takut nanti coklat rosak & mengeras.
2. Jangan campurkan telur sewaktu adunan cheese masih panas, nanti telur tak berfungsi untuk menaikkan kek
3. Pastikan putih telur di pukul sehingga kental & tidak berair. Campurkan ke dlm adunan cheese sehingga rata.
4. Kertas mesti di minyakkan seperti yg di tunjukkan dlm video... Along spray dgn baking oil. Ini supaya kek tak terlebih mengembang dan mengecut apabila sejuk.

Tengoklah betapa gebu berlubang2 cheesecake Along ni.....hehee


Ikan Berlado

 Simply delicious dish....

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BAHASA MALAYSIA VERSION
 Lauk yang simple macam ni memang sedap....

By: Roz@HomeKreation
Source: Melly Octaviana
Di taip semula dlm BM
BAHAN2:
~ 500g Ikan
5 bj Cili Merah*
2 bj Buah Keras*
4 bj Bwg Merah*
2 bj Bwg Putih* (* tumbuk kasar)
2 bj Tomato - cincang
1 sudu mkn Kicap Manis
Garam, Gula

CARA2:
1. Lumur ikan dgn garam & asam jawa, perap sebentar.
Goreng sehingga masak, ketepikan.
2. Tumis bahan2 tumbuk* sehingga pecah minyak.
Masukkan tomato, kicap, garam & gula; masak sehingga sebati.
3. Gaulkan dengan ikan goring tadi.
4. Hidangkan dgn nasi putih.



Thursday, September 3, 2015

One-Minute Brownie

 I often hesitated to make what I craved for because of a big portion that I have to clear myself... worry no more with this recipe! It is not too much for one serving and perhaps too little for two unless you are over-conscious on dessert consumption.

I made this as dessert after the unplanned dinner with last minute turn-up guests last week-end.... it was so easy that I got it done while making coffee! All it takes was just one minute in the microwave oven and walaaa.... nice dessert with a scoop of vanilla ice-cream.

By: Roz@HomeKreation
Source: LinaThomas-FB (adopted from her Two-minutes Brownie)
Yields: one or two small cups
INGREDIENTS:
2 tbsp Butter
2 tbsp Sugar
1 tbsp Brown Sugar
1 pinch Salt
1 Egg Yolk
1/4 tsp Vanilla Essence
4 tbsp Flour
1 tbsp Cocoa Powder
Chocolate Chips

METHOD:
1. Melt butter in a cup, using microwave function High for 20 seconds or until melted.
Beat in sugar, VE, salt using spoon until sugar is dissolved.
Add in egg yolk, flour & coca powder.
2. Sprinkle chocolate chips and place the cup in microwave on High for one minute.
(For smaller portion, I split into two small ramekins).
3. Serve right away with a scoop of ice-cream.



BAHASA MALAYSI VERSION
  Kalau takut2 nak makan kek (....ayat diet) tapi nak gak makan.... elok buat yang ni.... seciput sorang jer... nak buat pun senang cam bancuh kopi jer.... keduk2 dalam cawan jer lepas seminit dah siap masak.... tak caya? Tak caya cuba lah noh.... Tapi kan, biasalah kek yang senang2 ni tak leh lah nak banding dgn standard Secret Recipe pulak tau... Setakat nak sekali ngap tu kira ok sedap gak lah.... pekena dgn aiskrim terangkat gak jadi nya.

Kalau ada pulak tetamu yang tak di sangka2.... takda apa2 nak hidang, buat lah ni... tak lah berpeluh2 nak uli tepung ke apa.... janji bahan2 semua siap ada.

By: AlongRoz@HomeKreation
Source: LinaThomas-FB (adopted from her Two-minutes Brownie)

Hasil: satu atau dua cawan kecil
BAHAN2:

2 sb Mentega
2 sb Gula
1 sb Gula Perang
1 cubit Garam
1 bj Kuning Telur
1/4 st Esen Vanilla
4 sb Tepung
1 sb Serbuk Koko
Sedikit Coklat Cips

CARA2:
1. Masukkan mentega ke dlm cawan, cairkan dlm microwave High 20 saat atau sehingga cair.
Masukkan gula, EV, garam & pukul sebati dgn sudu.
Masukkan kuning telur, tepung & serbuk koko.
2. Tabur coklat cips dan microwave High 1 minit.
(Along bahagikan kpd dua ramekins).
3. Hidangkan segera bersama aiskrim.



Wednesday, September 2, 2015

Sticky Caramel Chicken Wings (Kepak Ayam Madu) Again


This is one of my sons' favorite dishes.... it has been quite a while since I last cooked this... used to cook it quite often when the boys were young and had not left home. The last time I posted the recipe was in 2008 when this recipe was a hit.

By: Roz@HomeKreation
Source: MyResipi_Mutiarazura
Previous post: link
Translated into English by HomeKreation
INGREDIENTS:
6 Chicken Wings - cut each into two parts
2 tbsp Oil
2 cloves Garlic*
1 inch Ginger* (* pounded)
1 tbsp Soya Sauce
1 tbsp Fish Sauce
1 tbsp Chilli Sauce
1/4 tsp Ground Black Pepper (not in the original recipe)
2 tbsp Honey

METHOD:
1. Heat up oil & fry pounded ingredients & chicken wings until fragrant.
Add in soya sauce, fish sauce, chilli sauce & black pepper.
Cover until chicken is cooked. Stir occasionally to avoid burning.
Lastly add in honey & stir until sauce is thick & chicken wings are well coated.
2. Serve with white rice.



BAHASA MALAYSIA VERSION
Dah lama Along tak masak lauk ni.... dulu sewaktu anak2 masih di rumah memang selalu Along masakkan lauk kegemaran mereka ni. Lauk ni popular suatu masa dulu... Along punya last entri pun dah lama 7 tahun dahulu....

By: AlongRoz@HomeKreation
Source: MyResipi_Mutiarazura
Previous post: link
BAHAN2:

6 ketul Kepak Ayam - di potong dua setiap satu
2 sb Minyak

2 ulas Bwg Putih*
1" Halia* (* tumbuk)
1 sb Kicap

1 sb Sos Ikan
1 sb Sos Cili
1/4 st Lada Hitam tumbuk (Along tambah)
2 sb Madu


CARA2:
1. Panaskan minyak & tumis bahan2 tumbuk sehingga wangi.
Masukkan ayam dan kacau sebentar.
Masukkan kicap, sos ikan, sos cili & serbuk lada, tutup sehingga ayam masak.
Masukkan madu & kacau sehingga kuah nya pekat dan melekat pada ayam.
2. Hidangkan dgn nasi putih.

Fried Stuffed Bean Curds (Tauhu Sumbat Goreng)


Delicious as side dish with rice or on its own as snack with tea....

By: Roz@HomeKreation
Serves 2 persons / 4 pieces
INGREDIENTS:
2 pieces Bean curds
1 tsp Chopped Big Onion
1 cloves Garlic - chopped
1 tsp Chopped Red Chili
1 tbsp Chopped Shrimps
1 tbsp Chopped Chicken
1 tbsp Chopped Turnips
1 tsp Oyster Sauce
Salt & Pepper
1 Egg

METHOD:
1. Deep fry the bean curds until skin slightly brown.
Cut each into triangles and cut a slit on the longest edge.
Carefully, spoon out the inner part, making hole for stuffing later.
Keep the inside of the bean curd that been spooned out.
2. Heat up 1 tbsp oil & stir-fry onion, garlic and chili until softened.
Add in chopped shrimps, chicken, turnips and the spooned bean curd.
Add in oyster sauce, salt & pepper.
3. Lightly beat egg, salt & pepper with fork.
4. Dip the stuffed bean curd in beaten egg and deep fry until lightly browned on all sides.
5. Serve with rice or enjoy dipped in chili sauce with tea.


BAHASA MALAYSIA
Boleh di nikmati pada bila2 masa, cicah dengan sos cili atau pun sebagai lauk bersama nasi.

By: AlongRoz@HomeKreation
Hidangan untuk 2 orang / 4 ketul
BAHAN2:
2 ketul Tauhu
1 st Bwg Besar Cincang
1 ulas Bwg Putih Cincang
1 st Cili Merah Cincang
1 sb Udang Cincang
1 sb Ayam Cincang
1 sb Sengkuang Cincang
1 st Sos Tiram
Garam & Serbuk Lada
1 bj Telur

CARA2:
1. Goreng tauhu dgn minyak dalam sehingga sedikit garing di luar nya.
Potong setiap ketul kpd 2 bahagian berbentuk segi tiga.
Hati2 hiris di bahagian tengah dan korek isi tauhu.
2. Panaskan 1 sb minyak dan tumis bawang & cili sehingga layu.
Masukkan udang, ayam, sengkuang & isi tauhu.
Masukkan sos tiram, garam & serbuk lada.
3. Kocok telur, garam, lada dgn garfu dan celup tauhu sumbat.
4. Goreng tauhu dgn minyak dalam sehingga garing.
5. Hidangkan dgn sos cili sebagai snek atau sebagai lauk sampingan dgn nasi.



Tuesday, September 1, 2015

Soft Durian Cheesecake II

 This is my second Durian Cheesecake recipe.... This version is lighter than the earlier one and very moist.... the durian touch is not overpowering and well balanced with the cheesecake. Each version has its own selling points depending whether you like the traditional solid or soft cottony cheesecake.

I made it to serve my BFFs from Miri & KL a couple of weeks ago and it was well received. I was too busy entertaining the guests that I didn't really have time to shoot nice photos.... nevertheless, am sharing the recipe herewith...

By: Roz@HomeKreation
Original by: Chef Alan Kok
Source: Kitchen Corner
Size: 8" round (I used 9" round)
INGREDIENTS:
1 slice 8" sponge cake (I used digestive + butter + almond flakes)
250g cream cheese
3 egg yolks
150ml fresh milk
150g durian flesh
(pureed) 3 egg whites
60g caster sugar

METHOD:
1. Preheat the oven to 180C.
Line an eight inches round cake tin with grease proof paper and put in a slice of prepared sponge cake.
Greased the side of the pan with butter and coated with bread flour.
2. Beat cream cheese, egg yolks at low speed until well mixed.
Add fresh milk, durian pureed and mix well.
3. In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed.
4. Mix egg whites into durian batter in 3 batches.
5. Pour mixture onto sponge cake.
6. Steam bake the cheesecake at 180C for 20 minutes.
Reduce the heat to 140C and bake for another 1 1/2 hours.
Leave cake to cool in the oven with door ajar 1 hour.
Chill in the fridge for overnight. 


BAHASA MALAYSIA VERSION
Cheesecake Durian yang lembut dan lembab.... Along buat untuk kawan2 yg berziarah dua minggu lepas.... Ada yang makan bertambah.... sedap lah tu... hehee... hubby pun suka kira oklah.... tapi kalau anda memang tak minat durian lain citer lah ya...heheee.

Gambo kurang menarik kali ni.... potongan pun comot jer sebab nak cepat.... tak syoklah kita dok sibuk snap2 depan tetamu, so cincai2 jer lah gambo apa yang sempat.... janji resepi nya kita kongsikan di sini ok... 
 
By: AlongRoz@HomeKreation
Original by: Chef Alan Kok
Source: Kitchen Corner
Alih-bahasa BM oleh HomeKreation
Saiz: 8" bulat (Along guna 9" bulat)
BAHAN2:
1 keping 8" kek span (Along guna biskut digestive + butter + almond flakes)
250g Cream Cheese
3 bj Kuning Telur
150ml Susu Segar
150g Isi Durian
(lumatkan) 3 bj Putih Telur
60g Gula Kastor
 
CARA2:
1. Panaskan oven 180C.
Lapik tin dgn kertas dan letak kek span.
Minyakkan keliling tin dgn butter & tepung.
2. Pukul cream cheese, kuning telur dgn kelajuan perlahan sehingga sebati.
Masukkan susu, isi durian dan gaul sebati.
3. Dalam mangkuk berasingan, pukul putih telur & gula dgn kelajuan tinggi sehingga bertanduk.
4. Campurkan adunan telur putih ke dlm adunan durian dalam 3 bahagian.
5. Tuangkan ke atas lapisan kek tadi.
6. Steam bake 180C selama 20 minit.
Turunkan suhu kpd 140C dan bakar 1 1/2 jam.
Biarkan kek di dlm oven dgn pintu terbuka selama sejam.
Simpan di dlm petisejuk semalaman.