SOTO KAKI AYAM (Chicken Feet Soto)

  Scroll down to the bottom for English version

Salam sahabat2 semua. Musim PKP ni bagus sangat kalau sediakan masakan sendiri daripada beli dari luar. Tentu nya resepi yang mudah dengan bahan2 yg sedia ada dapat membantu anda untuk sediakan masakan2 yg istimewa untuk keluarga.

Maaf ya gambar cincai2 guna handphone, soto pon berterabur jer dalam pinggan tu sebab dah lapar sangat dan tak rancang nak masuk blog pon... tapi Along nak share juga sebab Soto ni guna rempah homemade tapi amat mudah utk menyediakan nya. Kaki ayam pula kumpul2 berlambak dalam petiais, buat sup memang sesuai sangat lah. Bagi yg tak gemar dgn kaki ayam boleh jer ganti dengan kerangka ayam.

Rempah soto ni Along tengok kat blog CheNom tapi kita adjust2 sikit ikut citarasa sendiri. TQ CheNom, Along suka tengok video2 CheNom yg mantap.

Resepi di bawah ni Along cuba ringkaskan seboleh nya supaya mudah nak rujuk, kalau tidak nanti takut panjang berjela pula. Kalau ada apa2 yg kurang jelas sila lah tanya ya.

SOTO KAKI AYAM

By: AlongRoz@HomeKreation

Saiz hidangan: ~6 persons
A. BAHAN2 SUP:

2 dozen Kaki Ayam / Kerangka secukup nya (rebus / pressure cook sehingga empuk)

Rempah Tumis (Bunga Lawang, Kulit Kayu Manis, Bg Cengkih, Pelaga)

2 sb Serbuk Jintan Manis

2 sb Serbuk Jintan Putih

1+ sb Serbuk Jintan Putih

2 st Serbuk Kunyit

8-10 ulas Bwg Merah*

5 ulas Bwg Putih*

3 btg Serai*

2" Halia* (* Kisar halus dgn sedikit air)

1 ketul Kiub Ayam

Garam

CARA2:

1. Panaskan sesenduk minyak & tumis rempah2 dan bahan2 kisar sehingga wangi dan garing.

2. Masukkan air secukup nya (~2 liter) bersama rebusan kaki ayam / kerangka, kiub ayam & garam.

3. Didihkan dan reneh sehingga naik rasa.

B. BEGEDIL DAGING / AYAM

2 biji Kentang Russet - kupas - hiris tebal - goreng - tumbuk

~100g Daging / Isi Ayam - cincang halus - masak atas kuali sebentar sehingga masak

1 st Rempah Kari

Sedikit hirisan Daun Bawang / Sup

2 sb Bwg Goreng

Garam

CARA2:

1. Gaul kesemua bahan & bulat2kan.

2. Pukul sebiji telur bersama sedikit garam & lada sulah.

3. Celup bebola ke dlm telur & goreng sehingga masak.

C. SAMBAL KICAP

1/2 cwn Kicap Lemak Masin Manis

Segenggam Cili Padi Hijau

4 ulas Bwg Putih (bakar sebentar)

1 biji Limau Kasturi

-Blend semua sehingga lumat.

D. HIDANGAN:

Hidangkan sup soto bersama:

- Nasi Himpit

- Begedil Daging / Ayam

- Su'un Goreng

- Bihun

- Isi Ayam yg di goreng & di carik2

- Taugeh yg di celur sebentar

- Kacang Tanah goreng

- Daun bwg / sup

- Bawang Goreng

- Sambal Kicap (WAJIB ada!)

 This is my own version of Soto using chicken feet and using homemade Soto spice (Credit to CheNom for the guidance to prepare the spice). It is so easy to prepare especially with the aid of an instant pot - I managed to cut down the time to cook the chicken feet and the Nasi Himpit (pressed rice bags) by less than half the time of conventional stove cooking.

CHICKEN FEET SOTO
By: Roz@HomeKreation

Serves: ~6 persons

A. SOUP INGREDIENTS:

2 dozen Chicken Feet / alternatively Chicken Frames (boil / pressure cook)

Mixed Spices (Star Anise, Cinnamon sticks, Cloves, Cardamons)

2 tbsp Fennel Seed Powder

2 tbsp Cumin Powder

1+ tbsp White Pepper Powder

2 tsp Turmeric Powder

8-10 Onions*

5 cloves Garlic*

3 Lemongrass*

2" Ginger* (* Blend with a bit of water)

1 pc Chicken Cube

Salt

CARA2:

1. Heat 1 scoop of oil and stir-fry all spices and blended ingredients until fragrant and slightly browned.

2. Pour in enough water (~2 liters) together with the boiled chicken feet / frame, chicken cube & salt.

3. Let it boiled and simmer until it tastes well.

B. MEAT/CHICKEN BEGEDIL BALLS

2 pc large Russet Potatoes - peeled - sliced - deep fried - pounded

~100g Minced Beef / Chicken - stir fry until cooked

1 tsp Curry Powder

Spring Onion / Celery - chopped

2 tbsp Fried Onions

Salt

METHOD:

1. Mix all ingredients and shape it into small balls & flatten it slightly.

2. Beat one egg + salt & pepper.

3. Dip the meat balls into the beaten egg & deep fry until done.

C. HOT BLACK SOY SAUCE

1/2 cup Soy Sauce (Sweet & Salty)

A handful of Green Cili Padi

4 cloves Garlic (roasted)

1 Kasturi Lime

-Blend all to mix well.

D. SERVING:

Serve the soup with the followings:

- Press Rice (buy the ready packs and boil per instructions)

- Meat / Chicken Begedil

- Fried Vermicili

- Meehoon

- Chicken Floss (Shredded fried chicken breast)

- Blanched bean sprouts

- Fried peanuts

- Spring Onion / Celery - chopped

- Fried Onions

- Hot black soy sauce (MUST have)

Kerabu Ayam & Mangga (Chicken & Mango Salad)

 I had shredded chicken leftover from Laksa Sarawak & turn it into salad... very good appetiser!

By: Roz@HomeKreation
INGREDIENTS:
1/2 piece Chicken Breast - cooked & flossed 
1 Young Mango - grate
1 Galangal Flower - finely sliced 
1-2 Red Chili*
Chili Padi*
1" Young Ginger*
1 Lemongrass*
2 Shallots*
1 tbsp Dried Shrimps* (* pounded) 
1-2 tbsp Kerisik (Roasted Coconut paste)
Lime juice
Salt & Sugar

METHOD:
Mix all ingredients & serve with rice along main dishes.
****************************************************************  

BAHASA MALAYSIA VERSION
Selepas buat Laksa Sarawak, ada lebihan taburan ayam... Along buat kerabu jer.... sedap gak bila di campur dgn mangga muda.... buat pembuka selera makan nasi....

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ketul Dada Ayam - masak & carik 
1 bj Mangga Muda - sagat
1 kuntum Bunga Kantan - hiris halus
1-2 bj Cili Merah*
Cili Padi*
1" Halia Muda*
1 btg Serai*
2 ulas Bwg Merah*
1 sb Udang Kering* (* tumbuk) 
1-2 sb Kerisik
Jus Limau Nipis - secukup rasa 
Garam, Gula

CARA2:
1. Gaulkan kesemua bahan sehingga rata & secukup rasa.
2. Hidangkan dgn nasi & lauk utama.

Nasi Himpit Goreng (Fried Pressed Rice)

 Pressed Rice cubes are Malay's special treat during festives and typically served along peanut sauce, satays, Lodeh, Soto, etcs. You can also fry it like noodles and very delicious too! My version put some peanut sauce in it and it is fabulous!

By: Roz@HomeKreation
Serves 3 persons
INGREDIENTS:
1 bowl of Pressed Rice Cubes
1/2 Big Onion - sliced
2 cloves Garlic - chopped
1 tbsp Chili Powder
1/2 cup of Chicken Peanut Sauce (refer here / here)
3 tbsp Soy Sauce
2 Eggs
1 bunch Mustard Leaves
Salt

METHOD:
1. Heat up few tbsp oil & stir fry garlic & onion until fragrant.
Add in chili powder & stir quickly above slow fire.
Break in eggs & stir until scrambled.
Add in peanut sauce, salt, vegetable and stir well.
Add in rice cubes, soy sauce and stir until evenly mixed.
2. Serve immediately.

BAHASA MALAYSIA VERSION
Kalau dah jemu makan Nasi Himpit cicah kuah kacang, meh kita goreng camni pulak.... simple and sedap, boleh makan cepat2... banyak2....hahaha.... Yang best nya Along letak kuah kacang dlm masakan tu.... wooo kaw tau... cuba lah ya!

By: AlongRoz@HomeKreation
Hidangan 3 orang
BAHAN2:
1 mangkuk Nasi Himpit
1/2 bj Bwg Besar - hiris
2 ulas Bwg Putih  - cincang
1 sb Serbuk Cili
1/2 cwn Kuah Kacang Ayam  (rujuk sini /sini)
3 sb Kicap
2 bj Telur
1 ikat Sayur Sawi
Garam

CARA2:
1. Panaskan sedikit minyak & tumis bwg besar & bwg putih sehingga layu & wangi.
Masukkan serbuk cili & kacau cepat2 dgn api perlahan.
Pecahkan telur & kacau supaya telur hancur.
Masukkan kuah kacang, garam, sayur & kacau sebati.
2. Hidangkan segera.

Peanut Sauce (Kuah Kacang)

 Typically peanut sauce is for satay dip &/or pressed rice. We all in the house just like it plain with pressed rice although sometimes I like to add chicken bits in the sauce. I always make the way I made... you can check here and here. Somehow, I was curious to try something else since I saw good comments in friends' blogs. It turned out to be too sweet to my taste similar to those that typically sold out there. I will halve the amount of sugar if I were to make it again but it all up to individuals as some will like it.

By: Roz@HomeKreation
Source: Mas@Duniaku (original source by MyResipi-KakFida)
Translated by HomeKreation
INGREDIENTS:
300g Peanuts - roasted/fried & grind
100g Sugar (I will halve this next time)
150g Palm Sugar (I will halve this next time)
40g Tamarind - add water & squeeze juice to weight 500g
1 tsp Salt
1 tsp Turmeric Powder
1 cup Oil - for frying (I halved this to 1/2 c)
Blended ingredients:
2 Candlenuts
1 tbsp Coriander Seeds - roasted
1 tsp Fennel Seeds - roasted
1 tsp Cumin - roasted
2 slices Galangal
2 slices Young Ginger
20 Dried Chilies
7 Shallots
5 cloves Garlic
7 Lemongrass
20g Dried Shrimps

METHOD:
1. Combine palm sugar, tamarind juice & peanuts.
2. Heat up oil and stir-fry blended ingredients until fragrant.
Add in sugar, salt, turmeric powder and stir well.
Add in tamarind juice & peanuts.
Stir and cook for a while until oil surfaced to the top.
3. Served with pressed rice &/or satay.

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

BAHASA MALAYSIA VERSION
Kali ni saja2 nak cuba resipi kawan2 pula sebab Mas kata sedap resipi ni. Selalu nya Along buat ikut resipi sendiri macam kat sini & sini dan letak ayam sedikit. Bila tengok sukatan gula tu Along dah tau memang manis Kuah kacang ni tapi Along ikut jer sukatan tu nak tau camna rasa nya. Memang manis sangat rasa nya dan bagi anda yang memang suka kuah manis macam yang selalu di jual dengan satay tu oklah ya, terpulang citarasa masing2. Along cadangkan anda separuhkan sukatan gula nya & tambah sedikit2 jika perlu supaya tidak terlajak manis nya.

By: AlongRoz@HomeKreation
Source: Mas@Duniaku (original source by MyResipi-KakFida) 
BAHAN2:
300g kacang tanah - sangar dan kisar 
100g gula pasir (Along akan separuhkan next time)
150g gula merah (Along akan separuhkan next time)
40g asam jawa - perah dgn air sehingga berat 500g
1 sk garam
1 sk kunyit serbuk
1 cwn minyak masak - untuk menumis (Along guna1/2 cwn shj spy tidak terlalu berminyak)
Bahan kisar:
2 biji buah keras
1 sb ketumbar biji - sangar
1 sk jintan kasar - sangar
1 sk jintan halus - sangar
2 hiris lengkuas
2 hiris halia muda
20 tangkai cili kering
7 ulas bawang merah
5 ulas bawang putih
7 batang serai
20g udang kering

CARA2:
1. Satukan gula merah, asam jawa & kacang tanah kisar.
2. Panaskan minyak dan tumis bahan kisar hingga garing.
Masukkan gula, garam dan kunyit serbuk dan gaul rata.
Masukkan bancuhan air asam dan kacang ke dalam bahan tumis.
Seimbangkan rasanya dan masak hingga keluar minyak dengan api sederhana. Sentiasa kacau yerk...
3. Hidangkan dgn satay &/atau Nasi Himpit.
 

Nasi Arab & Lauk Arab

 I wanted to have Nasi Arab when I was in KL recently but the flight arrived quite late night.... so I made it in the recent week end to satisfy my own crave.... of course I would say it was delicious because I made it to my taste.... LOL!

Saffron soaked in hot water

Salad Arab

BAHASA MALAYSIA
Puas hati dapat makan Nasi Arab & lauk seangkatan nya.... buat sendiri, dapat makan panas2 semua nya dan kena dengan citarasa. Sekali-sekala makan special dan hari2 lain nya sempoi2 je lah.....hehe.

By: AlongRoz@HomeKreation
BAHAN2 NASI ARAB:
3 cwn Beras Bhasmati (1cwn=170ml) - basuh & tapis 
4½ cwn Air
2 sb Minyak Zaitun
4 sb Yoghurt
1 Kiub Ayam
1 sb Rempah Kabsa
1" Halia - di ketuk 
1 helai Daun Pandan
2 helai Daun Salam
2-3 tangkai Daun Pudina
1 tsp Saffron - rendam dlm air panas 

CARA2:
1. Letakkan beras dan kesemua bahan2, kecuali saffron, kedalam rice cooker.
2. Biarkan masak & renjiskan saffron; tutup periuk sehingga waktu menghidang.
3. Hidangkan dengan Salad Arab, Ayam Panggang Rempah Kabsa, Sos Cili, Daging Masak Merah Kabsa...
Resipi ayam & daging akan di siarkan dalam entri seterus nya.... tunggu ya.

SALAD ARAB
Gaulkan timun, tomato yg di potong kiub dengan yoghurt, daun pudina.

REMPAH KABSA
By: AlongRoz@HomeKreation
Source: Raidah
1 st bunga cengkih **
1 st lada hitam **
1 st jintan manis **
1 st jintan putih **
2 st biji ketumbar **
2 st buah pelaga **1 st serbuk cili
1 st kunyit
- Sangai kesemua bahan2 bertanda** sehingga wangi & kisar halus.

Nasi Goreng Dabai II (Dabai Fried Rice II)

 This time I'm making use of salted Dabai from my MIL instead of fresh ones (as in the earlier post) with beef and water spinach as other main ingredients.... woooo super delicious!! Hubby & UsuRaz enjoyed it so much too!

Recipe in English will be posted upon request.... I'm so tired as I just finished making some cookies just now.

BAHASA MALAYSIA VERSION
Along syok sendiri.... Nasi Goreng Dabai ni sedap sangat... ikutkan hati mau nak tibai 3 pinggan tapi sabor2 kuatkan iman, dua pinggan pun dah boyot....hehehe. Kali ni Along guna dabai masin yg MIL kasi & campur daging & kangkung.... best in the world. Sebelum ni ada juga entri Nasi Goreng Dabai tapi Along guna dabai fresh.

By: AlongRoz@HomeKreation
BAHAN2:
3 cwn Nasi
~100g Daging Lembu - hiris2 
1 bj Bawang Besar - hiris nipis 
2 sb Cili Mesin
2 bj Telur
3 ulas Bwg Putih - cincang 
3 sb Dabai Masin
3-5 sb Kicap
3 sb Sos Tiram
Sayur Kangkung
Garam, Lada Sulah

CARA2:
1. Gauilkan nasi dgn garam & lada sulah.
2. Panaskan 1 sb minyak & goreng hancur telur & angkat.
3. Panaskan beberapa sudu minyak & goreng bwg besar sehingga garing. Angkat.
Goreng bwg putih dalam minyak yg sama sehingga wangi.
Masukkan cili mesin & goreng sehingga garing.
Masukkan daging & kacau sehingga masak.
Masukkan kicap, sos tiram & dabai masin. Kacau rata.
Masukkan kangkung, nasi, telur & bwg goreng.
Gaul sehingga rata.
4. Hidangkan dgn hirisan cili & keropok ikan.

Salted Dabai (Dabai Masin)

Quick & Easy Nasi lemak

 I love this Quick & Easy Nasi Lemak... it is not just simple to make but also simply delicious.... the rice texture is like steamed rice with separate grains. Compared to my previous Nasi lemak recipe, this one has least ingredients added to it and yet very fragrant. It is so simple in taste but delightful that my hubby and sons had two plates each!

Ayam Penyek to accompany the delightful Nasi lemak

 The recipe is from Datin Betty Saw's recent book. All proceeds from this book goes to charities. Let's donate and at the same time reward yourself with delightful recipes from this favourite recipe writer of mine. I used to cut out her recipes from the NST Betty's Kitchen long time ago and until today I still keep a box of those.

 Here is a snap shot of the recipe. Click to enlarge it.

BAHASA MALAYSIA VERSION
 Nasi lemak kali ni sangat simple bahan2 nya tapi dari segi rasa sangat sedap dan wangi. Nasi nya pula peroi tak melekat sama seperti nasi lemak kukus. Makan nya pula tak jemu atau muak sehingga hubby & anak2 makan dua pinggan seorang.... pekena pulak dengan lauk Ayam Penyek, Rendang Hitam Daging, Sambal Tumis Ikan Bilis, Telur rebus & Salad....fuuuuh!

By: AlongRoz@HomeKreation
Source: book - Datin Betty Saw
Alih bahasa ke BM oleh HomeKreation & tukar sukatan ikut cara Along buat
BAHAN2:
3 cwn Beras - basuh

3 cwn Air
1 st Minyak Sunflower
1/2 st Garam
1 helai Daun Pandan
125ml Santan Pekat

CARA2:
1. Masukkan beras, air, minyak, garam & daun pandan ke dlm rice cooker.
Biarkan sehingga masak dan butang otomatik switch-off.
2. Gaulkan santan dengan segera sebaik sahaja butang rice cooker switch off.
Tekan butang rice cooker dan masak lagi sehingga nasi kering.
3. Hidangkan dgn lauk kegemaran anda.

Sotong Pulut Berkuah Kacang (Stuffed Squid with Peanut Gravy)

 Made this on my brother's request.... hope you like it. This scrumptious dish is suitable for special occasions and not difficult to make.... watch out the calories and eat moderately because you may be carried away once you start eating. The whole combination of squid, glutinous rice and peanut gravy are indescribably delicious!

By: Roz@HomeKreation
Guided by (recipe has been modified): magazine Rasa May'12 
INGREDIENTS:
1 kg (7 pieces) medium size Squids
1 cup (170ml) Glutinous Rice - wash & soak 1 hour & drain 
1 liter Thick Coconut Milk (enough to cover - see photo below) 
1 slice Ginger
1 Lemongrass

PEANUT SAUCE:
1 cup Peanut - deep fried until crispy 
15 Dried Chilies*
4 Shallots* (* fried with some oil & blend finely) 
2 cm Ginger
1 Lemongrass
1 tsp Tamarind - add few tbsp water to squeeze juice 
1 cup Water / Thin Coconut Milk
3 tbsp Sugar
Salt

METHOD:
1. Stuff each squid 3/4 full with glutinous rice & pin opening with tooth picks.
2. Follow cooking steps shown in photos below.
3. To make peanut sauce, blend all ingredients and cook until boil.
4. Serve cooked stuffed squids with peanut sauce.
***************************************************************************

BAHASA MALAYSIA VERSION
Along buat sotong sumbat pulut ni atas permintaan abang Along (Alang) yg tetiba pulak teringin nak makan ketupat sotong. Lepas dia call malam tu, esuk pagi hubby pun pi pasar cari & alhamdulillah ada pulak sotong hari tu. Along buat ni sendiri ler makan sebab abang Along tu kat Lumut, camna lak nak hantar dari Miri ni.... tapi dia beria2 gak suruh buat & tayang kat blog pun jadi lah kata nya.... Alahai, sian sungguh... Pada sesiapa yg tak pernah makan sotong sumbat pulut ni, harus mencuba nya sebab tersangat lah sedap. Pulut yg di sumbat tu akan bercampur dgn telur sotong dan bila dah masak amat padat dan kental sekali.... bau nya pula amat harum... sedap sangat2 tapi sedih pulak nak makan terkenangkan abang Along tu....

By: AlongRoz@HomeKreation
Panduan dari majalah Rasa Mei'12 tapi resipi telah di ubah suai
BAHAN2:
1 kg (7 ekor) Sotong sederhana besar
1 cwn (170ml) Beras Pulut - basuh, rendam 1 jam & tapis
1 liter Santan Pekat (cukup utk menutupi sotong spt gambar di bawah) 
1 hiris Halia
1 btg Serai

KUAH KACANG:
1 cwn Kacang Tanah - goreng dgn minyak sehingga garing
15 btg Cili Kering*
4 ulas Bwg Merah* (* goreng dgn sedikit minyak & di kisar) 
2 cm Halia
1 btg Serai
1 st Asam Jawa - perah air nya 
1 cwn Air / Santan Cair
3 sb Gula
Garam

CARA2:
1.  Sumbat sotong 3/4 penuh dgn beras pulut & semat atas nya dgn kayu cungkil gigi.
2. Masak dgn santan, halia, serai & garam spt gambarajah di bawah sehingga kering.
3. Untuk kuah kacang, blend kesemua bahan2 & masak sehingga mendidih.
4. Hidangkan ketupat sotong dgn kuah kacang.

Below is the cooking steps:
Cara2 nak memasak ketupat sotong:

Step 1: Place stuffed squid in a pot

Step2: Add coconut milk enough to cover squids, bruised ginger, lemongrass, salt

Step 3: Let it cook, stirring frequently (the squid colors the coconut milk pink)

Step 4: Ready once dried up

 Jemput makan....

Nasi Goreng Ikan Masin (Fried Rice with Salted Fish)

We just had Beef Fried Noodles in the morning and too soon we were hungry again in the afternoon.... I had not had any chance to rest since early morning and felt like spending whole day in the kitchen. There were just too many things to do every week end - cleaning the house, preparing breakfast, laundry, bathing & dressing up Liana, feeding her, dish washing, marketing, cleaning & storing fish/chicken.... and list goes on.... I'm not complaining but at times I feel like I need a break. So lunch was just a simple fried rice but no one was complaining... I thank my family for that.

By: Roz@HomeKreation
INGREDIENTS:
3 cup Cooked Rice
5 Vietnam Chilies*
3 Shallots* (* sliced) 
2" Salted Fish - cubed 
Bean Sprouts
Salt & Pepper
Spring Onion

METHOD:
1. Heat up few tbsp oil & stir-fry chilies and shallots until golden. Dish out.
2. Fry salted fish in the remaining oil until crispy.
Add in rice, bean sprout, fried shallots/chilies, salt & pepper.
Stir until well mixed.
3. Serve with chopped spring onion.
*********************************************

BAHASA MALAYSIA VERSION
Saja jer nak kongsi menu yg sempoi ni. Sekali-sekala makan yg senang2 je sebab dah tak berdaya nak masak yang canggih2 dah bila dah seharian tak rihat2 dgn kerja rumah yg tak pandai habis. Tapi sempoi camni pun sedap gak. Memang kena ler dgn selera kampung.

By: AlongRoz@HomeKreation
BAHAN2:
3 cwn Nasi
5 bj Cili Padi Vietnam*
3 ulas Bwg Merah* (* hiris) 
2" Ikan Masin - potong kecil 
Sayur Taugeh
Garam & Lada Sulah
Daun Bawang

CARA2:
1. Panaskan sedikit minyak dan tumis hirisan cili & bawang sehingga garing.
Angkat & ketepikan.
2. Goreng ikan masin dalam minyak tadi sehingga garing.
Masukkan nasi, taugeh, bwg/cili goreng, garam & lada.
Gaul sehingga rata rasa.
3. Hidangkan dgn taburan daun bawang.

Bubur Nasi & Serunding Ikan Bilis (Rice Porridge with Spicy Anchovies)

 Liana loves to eat plain porridge & usually served with fried chicken frankfurter. The secret in making nice, smooth and tasty porridge is the cooking time... I cooked the porridge in a rice cooker with congee function at noon time and it was ready when I got home in the evening. It does not take long time cooking 1/2 cup of rice for porridge in a rice cooker but consuming it right away is not a perfect taste. Once the cooking process is off, just leave it to keep warm for a couple of hours which will slowly cook it further and that's how you will obtain nice smooth and tasty rice porridge.

 I prefer not to add salt or any other ingredients to my rice porridge especially if I plan to serve it with other side dishes. I had a packet of Ikan Bilis Serunding from a lovely friend and it is surely delicious complimentary to the rice porridge that even adults will love to eat porridge....

Crispy & tasty Serunding Ikan Bilis

Buah tangan dari seorang sahabat.... Dodol & Serunding Ikan Bilis dari Taiping.... tq so much friend for your lovely thought....

PLAIN PORRIDGE
By: Roz@HomeKreation
1/2 cup (160ml cup) Rice
2 cups Water

METHOD:
1. Wash rice & add water to the rice cooker.
Cook on congee function.
Once cooked, leave under "Keep Warm" function for an hour or more - this is to slow cook and produces smooth and tasty porridge.
No salt is necessary as the 'sweetness' of the rice is sufficient when cooking this method.
2. Serve with preferred side dishes like Serunding, spring onion, soy sauce, salted egg, etc.

Delicious Dodol.... nice taste - not too sweet and great texture

BAHASA MALAYSIA VERSION
Alhamdulillah dapat lagi rezeki dari seorang sahabat nun jauh dari Taiping. Memang betul sedap Dodol & Serunding Ikan Bilis tu... lain dari yg kebiasaan nya. Dodol tu kenyal2 tapi tak liat dan manis nya pun sedang2. Serunding Ikan Bilis pula rangup dan berperisa bawang goreng, pedas & manis semua cukup.

Liana suka makan bubur, so mama dia pun tumpang makan bubur & rasmi Serunding Ikan Bilis tu. Sedap sangat gandingan kedua2 nya.

Kat sini Along nak kasi tips untuk buat Bubur Nasi yang sedap. Along suka bubur yg sebati rasa nya dan tekstur nya sedap di telan tidak terlalu hancur & tidak ada ketulan2 keras nasi.... tak tau ler camna nak terangkan. Bubur kosong yang sedap akan terhasil dengan proses memasak yang lama supaya kemanisan nasi yang semulajadi terhasil dan oleh itu tidak perlu menambah garam. Along masak bubur ni selalu nya waktu tengahari & apabila Along pulang dari kerja, bubur tu pun dah siap sedia untuk di hidangkan kepada Liana. We all pun tumpang gak makan sekali-sekala.....hehe. Liana memang suka makan bubur nasi walaupun dah besar panjang.... Nasi pun dia makan tapi susah sikit nak habiskan.


BUBUR NASI
By: AlongRoz@HomeKreation
1/2 cwn (guna cwn 160ml) Beras
2 cwn Air

CARA2:
1. Basuh beras & tambahkan air ke dalam rice cooker.
Masak dgn menggunakan fungsi "Congee" atau "Bubur" sehingga isyarat masak.
Biarkan bubur di dalam rice cooker tanpa membuka nya selama 1-2 jam - tujuan nya supaya bubur akan terus di masak secara proses perlahan dan menghasilkan bubur yg berperisa dan tekstur yg sebati rasa.
Tidak perlu masukkan garam kerana perisa semula-jadi sudah mencukupi.
2. Hidangkan bubur dengan lauk atau bahan sampingan seperti serunding, daun bawang, kicap, telur masin atau sebagai nya mengikut pilihan anda.

Ketupat Pulut Daun Kelapa (Glutinous Rice in Woven Coconut Leaves) Again

 I made Ketupat every year during Idh Adha including in the recent Idh this week. Repasting the recipe again based on requests.... Actually I have shared the recipe earlier on in here.

By: Roz@HomeKreation
INGREDIENTS:
20 Woven Coconut Leaf-cases
10 cups (160ml cup) Glutinous Rice - washed, soaked for few hours/overnight & drained
600g freshly grated Coconut - add some water & squeeze thick milk
2 tbsp Salt
1 Pandan (Screwpine) Leaf

METHOD:
1. Fill ketupat cases with glutinous rice.
Leave a thumb pinch of empty space at one corner to allow the rice expand.
Too tight will cause the ketupat uncooked and too loose will cause it too soft.
Ensure that both ends of ketupat are slit through & knotted to prevent it from opening during cooking.
2. Place all the filled ketupat in a big botom pot & cover with coconut milk sufficiently (see photo below).
Add in salt & screwpine leaf.
Boil until coconut milk is completely dry and oil surfaced out.
During the cooking process, flip the ketupat frequently to ensure even cooking.
3. Serve with your favourite Rendang or curry.
4. The Ketupat can keep for 2 days at room temperature if properly cooked.

TIPS: For nice taste, do not use instant coconut milk from packet/can 


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BAHASA MALAYSIA VERSION
 Along buat ketupat ni setiap tahun apabila Hari Raya Haji menjelang. Raya Haji beberapa hari lepas pun Along ada buat ketupat ni dan tayangkan kat FB & blog. Tak sangka pula ada ramai yang tak tahu jenis ketupat ni. Ketupat ni ialah kebiasaan di Perak dan juga Sarawak. Opah Along suka buat ni untuk Hari Raya & dari kecil Along tolong opah isikan beras pulut ke dalam sarung daun kelapa ni. Selepas berkahwin, Along berpindah ke Sarawak, ibu mertua Along pun suka buat ketupat yg sama setiap kali Hari Raya.

Along suka jenis ketupat ni sebab rasa nya sangat sedap lemak harum tapi nak buat perlukan kesabaran sebab kena letak jumlah santan yg banyak sehingga teggelam ketupat tu dan masak beberapa jam sehingga betul2 kering seperti Tahi Minyak.

Along suka anyam sarung nya sendiri tapi tahun ni takda cuti dan Raya Haji pula jatuh pada hari Selasa, jadi Along beli yg dah siap anyam. Mahal gak harga nya, 10 biji sarung daun kelapa RM4, i.e. 40sen seketul. Tapi takpa lah kan, kira sedekah kat makcik yg jual tu.... sian gak dia pun nak cari duit raya kan. Waktu kita masih mampu nak beli, jangan lah berkira sangat.

Atas beberapa permintaan untuk resipi ketupat ni, Along letakkan semula resipi yg Along pernah kongsikan dahulu di sini dan juga terjemahan BM nya sekali. Selamat mencuba... semuga pahala ilmu yg di kongsikan ni dapat di limpahkan kepada arwah opah Along juga.

By: AlongRoz@HomeKreation
BAHAN2:
20 Sarung Ketupat Daun Kelapa
10 cwn (sukatan cwn 160ml) Beras Pulut - basuh, rendam beberapa jam & tapis
600g Kelapa Parut - campur air & perah utk santan pekat
2 sb Garam
1 helai Daun Pandan

CARA2:
1. Isi beras pulut ke dlm sarung daun kelapa.
Jangan isi terlalu penuh, biarkan kosong sedikit di bahagian bucu sarung sebesar jari ibu. 
Jika terlalu penuh, beras pulut tidak akan masak sempurna atau jika terlalu sedikit ketupat akan jadi lembik.
Matikan di bahagian kedua2 hujung sarung supaya pulut tidak terkluar semasa di masak.
2. Letakkan ketupat ke dlm periuk besar & tuangkan santan sehingga menutup ketupat seperti gambar di bawah.
Masukkan garam & daun pandan.
Rebus sehingga santan kering dan keluar tahi minyak.
Balik2an selalu supaya pulut masak sekata.
3. Hidangkan ketupat dgn lauk rendang atau lauk kesukaan anda.
4. Ketupat ni tahan selama dua hari jika di masak sempurna sehingga betul2 kering.

TIP: Untuk rasa ketupat yg lemak dan harum asli, Along nasihatkan supaya tidak menggunakan santan kotak/tin.