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Monday, October 21, 2019

Air Fryer Omelet ( Telur Dadar Air Fryer )

  You should try making omelet in air fryer... for many reasons! I talked a lot about air fryer in my previous post here. You can make thick omelet without having to worry about the typical problems of uncooked and yet burned omelet when cooked in a pan above a stove. I now can enjoy thick, fluffy and juicy omelet.

See the second photo how to place it in the air fryer. Use a pan smaller than the air fryer pot and cook about 10-15 minutes at 140C. Herewith, I'm using only 4 eggs + 1 tbsp oil + chopped bean curd + spring onions + tomato + salt + pepper. Test done-ness and add extra cooking time as necessary... after several attempt you will understand better your own air fryer.

 BAHASA MALAYSIA VERSION
   Memang berbaloi dan mudah kerja memasak dengan air fryer ni. Along ada citer pasal air fryer kat sini kalau minat nak beli air fryer tapi unsure, boleh lah baca pengalaman Along kat situ.

 Meh cuba buat telur dadar pulak kali ni. Along suka sebab cara begini dapat hasilkan telur dadar yang tebal dan gebu serta juicy. Kalau nak buat yg tebal dalam kuali agak susah sebab tengah nya lambat masak dan di luar mudah hangus.

  Cara nak masak nya mudah jer, letak bancuhan telur ke dlm bekas aluminium yg muat ke dlm air fryer dan bakar 140C selama lebih kurang 10 minit - bergantung kpd saiz yg anda buat. Di sini Along guna 4 biji telur + 1 sb minyak + sekeping tauhu + daun bawang + tomato + garam + serbuk lada. Selepas 10 minit, test masak ke tak dan tambah masa jika perlu.


Friday, October 18, 2019

Soft Durian Puffs ( Karipap Apam Durian )

Durian season is now over... however, the sensational durian delicacies made many months ago were still freshly luring in my mind for its sweet, creamy and special fragrance!

No fuss with only three ingredients to produce amazingly soft puffs. The creamy durian fillings perfectly complement the soft fluffy skin in each and every bites! Perhaps, the filling preparation will require little bit more effort and for some people who hate standing up long beside the stove due to aging knees (am referring to myself actually....LOL!) will still not complaining for the craze of durian!

I may not post this in the right timing or season for you to try but in some places you can get durian throughout the year long....

If you require the recipe in English, just shout and will be happy to do so. The recipe is quite long to type, so will do so only if anyone needs it.

Here is the recipe in English... hope you will enjoy making them...

SOFT DURIAN PUFFS
By: Roz@HomeKreation
Source: IzaAkma@SinggahsanaKitchen (English translation by HomeKreation)
INGREDIENTS:
150g Flour
250g Pandan Juice
1 packet (4.3g) Eno Fruit Salt
Coloring - green / yellow

METHOD:
1. Mix flour, pandan juice & coloring until smooth.
2. Add in Eno & stir until bubbles disappeared.
Let it rest 15-25 minutes.
3. Heat up a pan with slow fire:
- Spread a scoop of the batter to form a small circle. Make it about 1/2 cm thickness in the centre.
- Lift it out of the pan once cook and bubbles surfaced (no need to flip).
4. Fill with durian custard right away and press the edge. You can use curry puff moulds if you like.

DURIAN CUSTARD
120g Evaporated Milk
130g Fresh milk
1 tbsp (10g) Custard Powder
1 tbsp (10g) Cornflour
2 tbsp Sugar
1 Egg Yolk
1/4 tsp Salt
150g Durian Pulp

- Mix all ingredients in a pot and cook above slow fire until thickened.
- Cool the custard before filling the puffs.


*******************************************************************************

BAHASA MALAYSIA VERSION
  Musim durian memang dah abis tapi  godek2 jumpa lak photo ni dalam handphone. Walau pun dah beberapa bulan yg lalu, tapi keenakan nya masih terasa. Sayang pulak kalau tidak di kongsikan resepi ni.
  Resepi ni di kongsikan oleh Iza Akma dalam tahun 2013... lama dah tu tapi baru ni Along mencuba. Memang berbaloi buat nya - kulit apam yg lembut dan inti yg enak meleleh, sebiji memang tak cukup sekali cuba nak lagi!
  Nak buat tak susah sebab bahan2 tak banyak tapi kena rajin sikit lah nak godek masak sebiji2 tu. Tak lama nak masak dia pun sebentar sahaja. Dapat banyak biji juga walau pun tepung yg sedikit. Lupa pulak nak tulis berapa biji sewaktu buat dulu tu.

KARIPAP APAM DURIAN
By: AlongRoz@HomeKreation
Source: IzaAkma@SinggahsanaKitchen (Along taip semula resipi spy lebih ringkas)
BAHAN2:
150g Tepung Gandum
250g Air Jus Pandan
1 peket (4.3g) Eno Fruit Salt
Pewarna - hijau/kuning

CARA2:
1. Campurkan tepung, air pandan & pewarna sehingga sebati.
2. Masukkan Eno dan kacau sehingga buih2 hilang.
Perap selama 15-25 minit.
3. Panaskan kuali leper dgn api perlahan.
- Ratakan sesenduk adunan dan lenserkan bentuk bulat kecil. 
- Ketebalan nya ikut citarasa masing2... Along sengaja buat tebal sedikit supaya ia bersarang dan naik gebu. Kalau terlalu nipis ia akan rangup dan liat apabila sejuk.
- Biarkan sehingga gelembung2 udara di permukaan nya dan kelihatan masak rata baru lah angkat (tak perlu di terbalikkan).
4. Terus letakkan inti durian selepas di angkat dan picit2 ditepi nya untuk melekatkan. Boleh juga guna acuan karipap jika suka. 

INTI KASTAD DURIAN
120g Susu Sejat
130g Susu Segar
1 sb (10g) Tepung Kastad
1 sb (10g) Tepung Jagung
2 sb Gula Pasir
1 bj Kuning Telur
1/4 st Garam
150g Isi Durian

- Satukan kesemua ke dlm periuk & masak sehingga kental dgn api perlahan sehingga kental.
- Sejukkan sebelum di guna untuk inti apam.


Thursday, October 17, 2019

Marble Bread Pudding (Puding Roti Marble)

  I was looking for an idea as a gift to my niece's friend... something bright and cheerful and surely need to taste good. It was a last minute call so I had to make do with whatever available in the pantry. Then of course jelly came to my mind as an easy solution without having to heat up my oven. This recipe was the first one that popped up when I googled for pudding and matched my requirement perfectly!

(Recipe in English will be updated if any request)

***********************************************************************************
BAHASA MALAYSIA VERSION
  Puding belang2 dgn corak warna terang sesuai buat buah tangan untuk penyejuk tekak waktu majlis jamuan. Tambahan roti dalam resepi tu buatkan rasa nya lebih creamy dan menyelerakan. Resepi ini di popularkan oleh Naz tahun 2011 dan masih kekal popular sehingga hari ini. Tak susah nak buat ni cuma kena sabar sikit bab nak tuang lapisan2 belang tu.

PUDING ROTI MARBLE
By: AlongRoz@HomeKreation
Source: Naz's (Resepi Along taip semula supaya lebih ringkas)
Saiz: 8" persegi
BAHAN2:                  
10g Serbuk Agar-agar
1/2 cwn Gula pasir
3 cwn Air
4 keping Roti*
- buang tepi
2 biji Telur*
1/2 cwn Susu Pekat*
1 tin
 (400ml) Susu cair*
1 st Esen Vanilla*
(* blend sehingga sebati)
2 sb Majerin
2 sb Serbuk Koko
Pewarna - ikut suka


CARA2:
1. Masak Serbuk agar-agar + air + gula sehingga larut.
2. Masukkan bahan2 yg di blend dan kacau sehingga mendidih.
3. Masukkan majerin dan tutup api.
4. Bahagi adunan kpd tiga bahagian - warnakan satu dgn serbuk koko, satu lagi warna merah.
5. Sendukkan setiap warna berselang-seli di tengah2 acuan membentuk corak belang.
Buat sehingga habis.
6. Sejukkan dalam peti sejuk sebelum di hidangkan.



Ni tak dapat nak post mortem sebab kasi kat orang tu dgn bekas2 nya. Ada satu acuan kecil seperti gambar yg pertama tu tapi belang2 nya tak banyak lapisan. 

Tuesday, October 15, 2019

Air Fryer Chicken Kebabs


   Dah fed-up hari2 makan lauk kari... masak lemak... masak sambal... ikan goreng... ayam goreng...dan seangkatan nya...? Meh tukar selera makan Chicken Kebabs dan Nasi Arab sempoi...

  Tapi kan Along buat ni ada cerita di sebalik nya.... Sekarang ni tengah obsessed dgn toy baru... baru tak lah baru cuma sebab Along tak berblogging dah lama kan. Memang highly recommended sape2 yg belum beli ni. Sekarang ni macam2 brand bersepah kat pasaran dgn harga seratus setengah gitu pun ada. Along beli yg paling murah dan saiz 2.6 liter sahaja sebab tak ramai kepala di rumah ni. Best... nyesal tak beli awal2 dulu... segala2 nya boleh masak dlm air fryer termasuklah kek dan kuih-muih.... ni pon lum abis experiment lagi.... hahahaaaa... ketawa sebab happy!

  Kelebihan air fryer over other gadgets....
#1 Senang nak basuh... kalau bake dlm oven memang susah nak cuci oven... nak kena basuh rack dan lap sekeliling dinding oven bukan senang nak sental. Kalau tak sental nanti bila bakar kek, kek tak masak serata dan ada bau2 yg tak best masuk dlm rasa kek.
#2 You get 3 in 1... bake, grill & fry... So masakan akan garing di luar dan juicy di dalam dan kurang berminyak! Very good for reheating too! Contoh... beli KFC lepas beberapa jam dah tak rangup, panaskan shj dgn air fryer 5 minit dah rangup macam baru beli!
#3 Sangat lah jimat waktu.... separuh masa di bandingkan cara yg lain...
#4 Tak perlu lagi macam2 alat2 yg lain spt toaster, oven, deep fryer, steamer, cooker....
#5 Tak perlu nak tunggu seperti memasak di atas dapur... just set the timer & relax tunggu jer atau buat kerja yg lain sambil air fryer do the cooking!
#6 Saiz yg kecil jimat tenaga elektrik...
#7 Safety... auto-off jika di tarik bekas nya - child safety... takda risiko kebaran di bandingkan memasak di atas dapur.
#dan mungkin ada lagi kelebihan yg lain yg Along lum experiment....


  Isyk... dah lari tajuk pulak.... excited nak share dgn semua tadi tu... meh masuk balik tajuk citer pasal Chicken Kebabs pulak.... Ni resepi yg Along buat kelmarin. Waktu buat ni Along tak berapa sihat drowsy selepas makan ubat... tapi bongkok2 kat dapur sempat gak buat kebab ni sebab ringkas jer. Potong kecil sayuran dan ayam... gaul dgn bahan2 rempah nya... perap sekejap kalau nak sedap tapi kelmarin sebab tak sihat tak dan nak perap terus masuk air fryer pun sedap.... seriously resepi simple ni sangat sedap... UsuRaz meratah sampai licin... very juicy & tasty is his comment!


AIR FRYER CHICKEN KEBABS
By: Roz@HomeKreation
BAHAN2:
1 ketul Dada Ayam - potong kiub
Sayuran - ikut suka sayur apa, tapi Along letak:
- Nenas
- Timun Jepun
- Capsicum
- Cili Hijau
- Bawang Besar
- Tomato
Potong kiub kesemua sayuran
2 sb Gula Perang* (* gaul rata)
2 sb Olive Oil
2 st Garam
Spices* - ikut suka, tapi Along letak:
- Lada Hitam + Cajun + Garlic Powder + BBQ sauce + Paprika + Chili Flakes

CARA2:
1. Gaul kesemua bahan2 dgn garam, olive oil & spiced sugar*.
2. Cucuk dgn lidi & air fry 200C selama 15-20 minit.
Boleh letak tindih berlapis-lapis. Selepas 10 minit boleh buka dan jika garing, balik2an. Angkat apabila kelihatan garing.
3. Sedap di makan dgn nasi atau roti.


Nasi Arab Kuning ni enak di makan bersama kebab...

Thursday, October 10, 2019

Mini Apple Tarts

 
  After almost four years of waiting... finally we have a land wifi connection... what a joy.... syukur alhamdulillah! It will be a speedier connection and zero worry about topping up the limit.

  Let's celebrate the joy with the Mini Apple Pies which I've made ages ago. It has been sitting in my draft post for almost a year.... oh dear... no excuses but that's how busy I've been!


You will love this pie crust recipe... it is so easy but tasty and crumbly despite no butter in the ingredients. Good to make for a last-minute-call guest.

MINI APPLE TARTS
By: Roz@HomeKreation
INGREDIENTS:
1 cup Flour
1/8 tsp Baking Powder
1/4 tsp Salt
1/4 cup Oil (adjust less / more if necessary)
1 1/2 tbsp Cold Water

METHOD:
1. Mix all ingredients and press into tart moulds... that easy!
Alternatively, roll it and use cookie cutter like what I did.
2. For the filling, I mix chopped apples with cinnamon sugar and sprinkle bisquick as topping. 
3. To make the bisquick, I simply squeeze a tbspn butter into cookies crumbs.
4. Bake at 180C for 15-25 minutes until nice golden color.
*************************************************************************

BAHASA MALAYSIA VERSION
  Assalamualaikum semua di sana... alhamdulillah dapat ke udara harini... Gembira sangat sebab harini dapat sambungan wifi setelah menunggu hampir empat tahun. Ni nak testing kelajuan wifi ni lah... alhamdulillah laju jer, tak lah tersangkut-sangkut di bandingkan dgn mobile data. Tak payah risau running out of mobile data limit jugak pon.

  So, meh kita tengok Mini Apple Tarts yg Along buat ni... dah berzaman dah buat ni tapi tak dapat nak ke udara sebelum ni. Best resipi ni sebab amat mudah dan bahan2 nya pun ringkas... tetapi tart crust ni rangup walau pun tanpa butter.... 

MINI APPLE TARTS
By: AlongRoz@HomeKreation
BAHAN2:
1 cwn Tepung Gandum
1/8 st Baking Powder
1/4 st Garam
1/4 cwn Minyak (kurang / lebih jika perlu)
1 1/2 sb Air Sejuk

CARA2:
1. Campurkan kesemua bahan dan tekan ke dlm acuan tart... siap! Mudah kan!
Kalau rajin, boleh gelek dan terap dgn acuan biskut cam Along buat ni.
2. Untuk filling, gaulkan ketulan epal dgn gula perang & serbuk kayumanis.
3. Utk topping, gaulkan 1 sb butter dgn serbuk biskut.
4. Bakar 180C 15-25 minit sehingga keperangan.



Wednesday, August 7, 2019

Fruity Yogurt Cake ( Kek Yogurt Buah )

I made something nice yesterday and so happened I have little spare time today plus am in the right mood for blogging. UsuRaz has been nagging me for this cake for the last one week... both him and the father always craving for something sweet after dinner meals and if I do not entertained them, they will find an alternative from the supermarket.... something I don't encourage the family to do so!

So here is the recipe to share with all readers. The cake is buttery with nice creamy texture from the yogurt... so soft and moist that melt in mouth despite no baking powder in the recipe. Usually I made this plain but adding some dried fruits will give it delightful bites... choice is yours whether plain or fruity. Perhaps it is a bit sweet if you are conscious on sugar consumption, feel free to reduce.

By: Roz@HomeKreation
Yields: Loaf pan 8.5" x 5"
INGREDIENTS:
125g Butter
1 cups Castor Sugar
(can reduce)
1 tsp Vanilla Essence
3 Eggs
1¼ cup Flour
1/3 cup Plain Yogurt
1/2 cup Dried fruits (optional)

METHOD:
1. Cream butter, sugar & VE until light & fluffy.
Add in egg one by one until combined.
Add in half flour & half yogurt alternately.
2. Pour into lined & greased tin.
3. Bake at 160-170C for 1¼ hr until done.



BAHASA MALAYSIA VERSION
   Dah lama sangat tak timbul.... Sekali-sekala curi sedikit masa untuk berkongsi resipi... Ini Along ada satu resipi yang sedap... rasa butter dan lembut dan lembab walau pun takda campuran baking powder. Pekena dgn kopi pekat memang best ni. Campuran yogurt akan membuatkan kek lembab dan lembut ala-ala cheesecake... kek simple camni tak jemu makan berulang-ulang.

Jom tengok resipi yg mudah ni.

By: AlongRoz@HomeKreation
Hasil: Tin loaf 8.5" x 5"
BAHAN2:
125g Butter
1 cwn Gula Kastor (boleh kurangkan)
1 st Esen Vanilla
3 bj Telur
1¼ 
cwn Tepung Gandum
1/3 
cwn Plain Yogurt
1/2 
cwn Buahan Kering (optional)

CARA2:
1. Pukul butter, gula & EV sehingga kembang & putih.

Masukkan telur satu persatu sambil di pukul.
Masukkan separuh tepung & separuh yogurt selang-seli sehingga habis.
2. Tuang ke dalam tin yg di lapik & di gris.
3. Bakar 160-170C selama 1¼ jam sehingga masak.

PERINGATAN: Jangan lupa panaskan oven selama 15 minit sebelum membakar kek.


Monday, January 21, 2019

Bingka Tepung Pulut (Glutinous Rice Bingka)

 Malay bingka (wet traditional cakes) range from sweet to savoury with countless varieties. This is one of my favourites with unique taste and bouncy texture (I must mention that my favourite part is the crispy crust). The aroma from glutinous rice filled up my whole kitchen while it was being baked that tickled everybody's tummy in the house.... LOL. Serve it for morning or evening tea.

By: Roz@HomeKreation
Yields: 8" square
INGREDIENTS:
56g Unsalted Butter - melted
1 cup Sugar
2 Eggs
1 tsp Vanilla Essence
226g Glutinous Rice Flour
1 tsp Baking Powder
170g Evaporated Milk
200g Coconut Milk

METHOD:
1. Hand whisk butter & sugar until smooth.
Add in egg + VE + flour + BP + milk + coconut milk - mix well each addition.

2. Bake 180C for 1 hour.

BAHASA MALAYSIA VERSION
 Ini adalah salah satu bingka kegemaran Along... Keunikan nya sebab menggunakan tepung pulut dan tentu nya hasil nya tekstur yg kenyal2 lembut. Aroma tepung pulut yg di bakar amat lah harum menggoda sesiapa sahaja di rumah ni. Keluar jer dari oven dah bising suruh potong... makan panas2 memang sedap tapi boleh lebur lidah kalau tak sabar.... heheee. Yang best nya makan panas2 ni sebab waktu panas kerak nya rangup dan wangi, fooooh memang syok!

Kalau anda suka boleh tambahkan pewarna tapi Along sengaja tak letak sebab nak cuba kurangkan bahan2 kimia dalam makanan, kecuali apabila perlu sahaja.

By: AlongRoz@HomeKreation
Hasil: 8" persegi
BAHAN2:
56g Unsalted Butter - cairkan
1 cwn Gula Pasir
2 bj Telur
1 st Esen vanilla
226g Tepung Pulut
1 st Baking Powder
170g Susu Evaporated
200g Santan Kotak

CARA2:
1. Hand whisk butter & gula sehingga sebati.
Masukkan telur + EV + tepung + BP + susu + santan - gaul rata setiap campuran.

2. Bakar 180C selama 1 jam.



Saturday, January 19, 2019

Sardin Gonggok (Sardine Rolls)

 Let's have fun creating beautiful sardine rolls shaped like croissants. More interestingly these freeze well and quickly ready for unexpected walk-in guests.

By: Roz@HomeKreation
Source: rasa (Translated into English by HomeKreation)
Yields: ~40 pcs
INGREDIENTS:
4 cups Flour*
1 tbsp Rice Flour*
tbsp Cornflour*
2 tsp Sugar*
1 tsp Salt* (* mix)
¼ cup Oil**
2 tbsp Margarine** (** heat up together)
~1 1/3 cup Water

Sardine Filling

METHOD:
1. Pour hot oil mixture** into flour mixture* to produce crumbly dough.
2. Add in water slowly until a firm dough is formed.
3. Knead for 5 minutes (is ok if still unevenly mixed). 
4. Cover and rest 15 minutes (mus do).
5. Knead until smooth for about 2 minutes.
6. Divide dough into ~40 pcs.
7. Roll a piece of dough into a pear shape, slice the top part, place filling at the bottom & roll - refer to the photo below.
8. Deep fry until crispy.
9. Alternatively, bake 180C for 10 minutes and cool it before freezing. Thaw before deep frying.


BAHASA MALAYSIA VERSION
Along nak kongsikan satu resipi untuk minum pagi atau petang. Kuih ni boleh di sediakan awal dan di bekukan.... goreng bila perlu. Bentuk yg menarik sesuai untuk di hidangkan kepada tetamu. Bagi yg tak suka nak klim karipap, boleh cuba gulung pula.

By: AlongRoz@HomeKreation
Source: rasa
Hasil: ~40 ketul
BAHAN2:
4 cwn Tepung Gandum*
1 sd mkn Tepung Beras*
2 sd mkn Tepung Jagung*
2 sk Gula*
1 sk Garam* (* Campur semua)
¼ cwn Minyak**
2 sd mkn Majerin** (** panaskan)
~1 1/3 cwn Air

Inti Sardin yg telah di masak

CARA2:
1. Tuangkan minyak panas** kedlm campuran tepung* sehingga rata dan seperti serbuk roti.
2. Masukkan air sedikit demi sedikit sehingga menjadi doh.
3. Uli sebentar ~5minit, tak perlu sampai licin.
4. Tutup dgn kain lembab/plastic & rihatkan 15 minit (must do).
5. Uli sehingga licin ~2minit.
6. Bahagikan doh ~40 ketul.
7. Canai seketul doh berbentuk bujur spt pear, toreh di atas nya, letak inti sardin & gulung spt foto di bawah.
8. Goreng sehingga garing.

9. Untuk sejuk-beku, bakar 180C selama 10 minit.





Monday, January 14, 2019

Kek Horlicks Sarawak

 This is my first entry this year and let's pray that I could do more entries than the past years... Life is good and 'relaxing' and yet too little time to do many things that need to be done in life....

I made this cake quite some time ago but it is so good that I thought I should share here. I made a little blunder when I left the steamer until really dry that I had a burn crust at the bottom. Luckily it does not affect the texture and taste.

By : Roz@HomeKreation
Source: Forum ResipiMamaKent (recipe below has been modified to smaller portion and converted to metric measurements)
Yields: 8" round
INGREDIENTS:
225g Butter
50ml Sugar
5 Eggs
200ml Condensed Milk
100ml Sekaya
100ml Flour
1sk Ovalet
1 sk Vanilla Essence
200ml Horlicks


METHOD:
1. Beat butter & sugar until fluffy & white.
Add in egg one by one while beating.
Add in milk, sekaya, flour, ovalet, VE & horlicks - mix well each addition.

2. Steam 2 hours until done.

*************************************************************
BAHASA MALAYSIA VERSION
 Assalamualaikum buat para pembaca yang tetap setia melawat blog Along yg dah kusam2 ni. Semuga tahun ini Allah izinkan Along dgn keberkatan waktu untuk berkongsi lebih banyak lagi resepi2 yg di sediakan di dapur Along ni. Semenjak pencen ni Along luangkan lebih waktu untuk aktiviti2 yg Along rasa penting dan sebab itu lah kurang nya waktu untuk berblogging. Bagaimana pun, insyaallah Along takkan kuburkan blog kesayangan Along ini semuga peminat2 Along tetap setia menunggu.

Kek ni dah lama Along buat tapi sayang kalau tak di kongsikan sebab rasa nya lemak dan lunak... typical kek Sarawak yg kaya berperisa dan di kukus untuk mendapat tekstur yg lembab. Sebab waktu untuk mengukus yg lama sampai Along terlupa air dah kering... itu yg terhangus sedikit di bahagian bawah tapi tetap sedap.

By : AlongRoz@HomeKreation
Source: Forum ResipiMamaKent (Along dh modify resipi ni utk adunan 8" bulat dan convert kpd sukatan metrik)
Yields: 8" bulat
Yields:
BAHAN-BAHAN:
225g Mentega
50ml Gula
5bj Telur
200ml Susu Pekat
100ml Sekaya
100ml Tepung Gandum
1sk Ovalet
1 sk Esen Vanilla
200ml Horlicks

CARA-CARA:
1. Pukul Mentega & Gula sehingga kembang.
Masukkan telur satu-persatu.
Masukkan susu + sekaya + Tepung + ovalet + EV + Horlicks - gaul rata setiap campuran.

2. Kukus selama 2 jam sehingga masak.