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.

Seafood Tom Yum

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

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

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

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

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

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

Dried Shrimps (Udang Geragau Kering)

 The shrimps season is still on.... this is one of the longest shrimp season I've seen since the last 20 years in Miri. The price is getting cheaper and only RM10 for 5kg compared to RM8/kg a month ago. Hubby came home with a surprise bag of shrimps after his jogging trip in the last weekend and am glad that he helped me to set up the dryer area. We gotten two full trays of dried shrimps which will be exported to MIL in kampung.

Drying in the process

Dried Shrimps Umai

 I made a bottle of Cencaluk too.... this will last me & husband for one month consumption....

The Making of Cencaluk (Fermented Shrimps) Again

 Miri has been flooded by shrimps for the last two weeks and still abundance until today which is rare.... usually it last only several days intermittently. Since then it has been a constant feature in Facebook with friends showing off variety of shrimp products. So here is my turn, showing off my fermented shrimps.... Homemade is the best as I can be confident of its cleanliness but I made a very small portion because I'm the only one consuming it in the house....

 

Shrimp stall

See here for previous posting.

By: Roz@HomeKreation
INGREDIENTS:
300g Fresh Shrimps
3 tbsp Sugar
1 tbsp Salt

METHOD:
1. Mix all ingredients.
Keep in a clean & covered jar & leave it for 4 days in room temperature.
The Cencaluk is ready once it changes color.
(Make sure the jar is really clean inside & outside to prevent bacteria from developing)
2. To serve, mix with lime juice, Chili Padi & Onion.
****************************************************************


BAHASA MALAYSIA VERSION
Musim Bubuk melanda Miri dan tahun ni teramat lah banyak sehingga gerai bubuk tumbuh seperti cendawan di tepi pantai. Sudah lebih seminggu tapi masih berlambak2 tangkapan setiap hari. Kat sarawak ni di panggil Bubuk, kat Sememnanjung ada yg panggil Udang Geragau & ada yg panggil Udang Kepai. Hari2 ada je tayangan kat Facebook di kongsikan oleh kawan2 masakan & hasil dari Bubuk ni. Paling best buat Cencaluk, Belacan & jemur kering. Yg fresh pula boleh buat cucur, masakan lauk atau pun umai.

Along pun tak nak ketinggalan so minggu lepas beli sekilo utk buat Cencaluk & cucur. Cucur tu nanti next entri Along tayangkan k. Kali ni meh belajar buat Cencaluk.... Resepi ni cukup lah untuk makan sendiri. Along buat sikit je sebab sorang diri je yg makan nanti. Boleh tengok kat sini entri yg lepas.

By: AlongRoz@HomeKreation
BAHAN2:
300g Udang Geragau / Bubuk
3sb Gula
1 sb Garam

CARA2:
1. Gaulkan bahan2 sehingga sebati.
Simpan dalam bekas / botol yg bertutup & peram selama 4 hari di suhu bilik sehingga bertukar warna. 
(Pastikan bekas bersih luar dalam supaya tidak berulat)
2. Perahkan limau dan campurkan hirisan cili padi & bawang apabila di hidangkan.

Fresh Shrimps / Bubuk/ Udang Geragau / Udang Kepai

Ketam Telur Masin (Chili Crabs with Salted Eggs)

 Delicious dish for dinner tonite....

By: Roz@HomeKreation
INGREDIENTS:
~500g Crabs
1 Lemongrass
1/2 Big Onion - sliced 
15-20 Dried Chilies*
1/2 Big Onion*
1 cm Ginger*
2-3 cloves Garlic* (* blend finely with some water) 
4 tbsp Tomato Sauce
2-3 tbsp Chili Sauce
2 tsp Sugar
1 tsp Cornflour (+ few tbsp water) 
2 Salted Eggs
1 Tomato - sliced 
Salt

METHOD:
1. Heat up few tbsp oil and stir-fry sliced onion & bruised lemongrass until fragrant.
Add in blended ingredients* and stir-fry until fragrant and dried up a bit.
Add in tomato/chili sauce, conflour paste, sugar, salt & some 1/2 cup water.
(Note: add salt as necessary depending on how salty the the salted eggs)
Once boiled, add in crabs and cover until it is done.
2. Add in salted egg and stir quickly to mix while the egg whites are thickening.
Add in tomato and cook further few more minutes.
************************************************************

BAHASA MALAYSIA VERSION
Mmmmmm.... sedap nya lauk malam ni... Gandingan ketam masak cili dan telur masin amat menyelerakan. Telur masin yg Along guna tu tak berapa masin jadi rasa kuah nya sedang dan tidak terlalu masin. Yang best nya, ada telur masin yg kuning tu amat sedap di gandingkan dengan kuah ketam masak cili ni.

By: AlongRoz@HomeKreation
BAHAN2:
~500g Ketam
1 btg Serai
1/2 bj Bwg Besar - hiris
15-20 Cili Kering*
1/2 bj Bwg Besar*
1 cm Halia*
2-3 ulas Bwg Putih* (* blend dgn sedikit air) 
4 sb Sos Tomato
2-3 sb Sos Cili
2 st Gula

1 st Tepung Jagung (+ sedikit air) 
2 bj Telur Masin
1 bj Tomato - potong 
Garam

CARA2:
1. Panaskan sedikit minyak & tumis bawang besar hiris & serai yg di ketuk sehingga wangi.
Masukkan bahan2 yg di blend* sehingga wangi & kering sedikit.
Masukkan sos tomato/cili, tepung jagung, gula, garam & 1/2 cwn air.
(Nota: tambahan garam bergantung kpd kemasinan telur) 
Masukkan ketam apabila kuah mendidih.
Tutup sehingga ketam masak sepenuh nya.
2. Masukkan telur masin & kacau dgn cepat supaya telur putih bergaul rata.
Masukkan tomato & masak lagi sebentar sehingga tomato layu.

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....

Spicy Sotong Ring

Sotong or Calamari Ring shaken in spicy flour and deep fried until golden is perfect as snacks in the evening or served with rice to complement other dishes. I bought frozen calamari rings and then prepared the simple coating as seen in AFC.

By: Roz@HomeKreation
INGREDIENTS:
Calamari - clean, deskin & slice into ring shape
(alternatively buy frozen calamari rings) 
2 tbsp Plain Flour*
1 tbsp tbsp Rice Flour*
1 tbsp Chili Powder*
Salt* (* mix well) 

METHOD:
1. Drain excess water from calamri rings.
2. Shake the rings into the flour mixture* until well coated.
3. Heat up oil and deep fry calamari rings until crispy and golden.
4. Serve with sauce as snacks or as side dish with rice.
************************************************************

BAHASA MALAYSIA VERSION
Sotong Ring ni sedap untuk ratah2 atau pun di hidangkan sebagai lauk sampingan dengan nasi. Nak buat nya amatlah senang, pejam mata jer dah siap sebab Along beli sotong beku yang dah siap di cuci dan di hiris bulat. Cuma sediakan tepung untuk salutan dan  goreng. Goreng sotong jangan terlalu lama supaya tidak liat. Angkat gorengan sebaik sahaja tepung salut tu garing.

Along ternampak ni kat AFC, teringin terus jer gi beli sotong tanpa lengah2.

By: AlongRoz@HomeKreation
BAHAN2:
Sotong - cuci, buang kulit luar nya dan hiris bulat
(atau beli sotong beku yg siap hiris bulat) 
2 sb Tepung Gandum*
1 sb Tepung Beras*
1 sb Serbuk Cili*
Garam* (* Gaul rata) 

CARA2:
1. Sotong di tapis supaya tidak terlalu basah.
2. Gaul sotong dgn campuran tepung* sehingga di saluti rata.
3. Panaskan minyak dalam & goreng dgn api sederhana sehingga salutan tepung garing.
4. Hidangkan dgn sos sebagai snek atau sebagai lauk sampingan dgn nasi.

Rezeki di Musim Bubuk

Yeeeey.... musim bubuk datang lagi! Selepas musim dabai, durian, cempedak & macam2 buah2an sekarang ni musim bubuk (udang geragau) pula.... alhamdulillah.... rezki murah, dapat dua bekas cencaluk from a kind friend! Homemade cencaluk memang the best... fresh! Maceh ya friend.... selera makan nasi malam tu!

Malas nak buat cencaluk sendiri sebab tak termakan nanti bila buat banyak2. Kalau ada siapa2 yg teringin nak buat cencaluk sendiri, boleh lah tengok kat sini ya.

Tengoklah betapa fresh nya cencaluk home-made.... nampak sekor2 udang bubuk tu.... kalau beli yg dalam botol kan dah hancur & masam. Homemade punya tak masin sangat & takda rasa masam pun, memang menyelerakan bila di campur dgn limau & cabai!

Ni pula full month baby gift from office mate.... takda kena mengena dgn tajuk tapi dapat ni same day dgn cencaluk. Thank-you SH and may your baby girl grow healthily!

Gulai Lemak Jantung Pisang & Kerang

 The banana heart was from my backyard.... cooked in spicy low fat broth with cockles.... mmmmm really enjoyed my dinner plate of rice with this delicious kampung dish.... accompanied by salted Terubuk, fried fish and lime pickles!

By: Roz@HomeKreation
INGREDIENTS:
1 Banana Heart - boiled half cooked, discard water & sliced 
3 Shallots*
Some Chili Padi* (*pounded)
1 tsp Turmeric Powder
1/2 cup Cockles
1/2 pot Coconut Milk
1 Lemongrass - bruised
1 Turmeric Leaf
1 piece Dried Tamarind
Salt

METHOD:
1. Place all in a pot & stir all the time until boiled.
Boil further until banana heart is cooked.
2. Serve with white rice along other dishes.
*************************************** 

BAHASA MALAYSIA VERSION
Wah, selera nya makan lauk2 kampung camni.... buat pula pedas2 sikit dan demi kesihatan guna santan cair jer... pekena dengan ikan terubuk masin, ikan goreng dan acar limau.... fuuuuuh.... kenyang! hehehe... alhamdulillah.

By: AlongRoz@HomeKreation
BAHAN2:
1 biji Jantung Pisang - di rebus separuh masak & di hiris
3 bj Bwg Merah*
Cili Padi* (*pounded)
1 st Serbuk Kunyit
1/2 cwn Kerang
1/2 periuk Santan
1 btg Serai - ketuk
1 helai Daun Kunyit
1 keping Asam Keping
Garam

CARA2:
1. Masukkan kesemua bahan ke dlm periuk & kacau sehingga mendidih & jantung masak sepenuh nya.
2. Hidangkan dgn nasi putih dan lauk sampingan yg lain.

Sambal Tempuyak Petai & Udang

 Been craving for this menu but didn't managed to make it because giving way to the kids for their preferred menu - the Petai has shrinked slightly after several days in fridge. Luckily, that night the kids went out to play futsal with friends and therefore had just few dishes along the white rice: fried Kembung, Dabai, Green Chili, Turmeric flower (from my garden) and the above dish.... walaaaa.... I had double plates of rice that night & damn with diet!

 Recipe in English will be provided upon request. I'm saving an effort to do so for now as I believe this authentic dish is only popular amongst Malays. If I'm wrong, do shout for translation.
************************************************

BAHASA MALAYSIA VERSION
Walaaaa.... sedap nya makan nasi berulam cili hijau & bunga kunyit cicah dengan Sambal Tempuyak Petai & Udang, ada pula ikan goreng panas2!! Tak kira apa dah, Along bedal jer 2 pinggan nasi malam tu....hehehe.... melepas geram, dah lama teringin... petai dlm peti sejuk pun dah kecut dok postpone berapa kali dah.

By: AlongRoz@HomeKreation
BAHAN2:
Udang - potong janggut
Petai - belah dua
10 biji Cili Padi*
1 biji Cili Hijau*
3 ulas Bwg Merah* (* blend)
3-4 sb Tempuyak
1 mangkuk Santan
1-2 helai Daun Kunyit - hiris halus
1 batang Serai - hiris kasar
Garam

CARA2:
1. Masukkan kesemua bahan ke dalam periuk & masak sehingga pekat.
2. Hidangkan dgn ulam kesukaan anda (spt timun, bunga kunyit, cili hijau, dll) beserta nasi panas & ikan goreng.

Ulam cili hijau - gift from sis Marina

Turmeric flower from my backyard

Jellyfish Salad (Umai Ubur-Ubur)

 “I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts”.

This is not kind of contest or anything like wining prizes but it is just simply about introducing / promoting our own local cuisines and this sounds attractive to me because it synonym with the purpose of my HomeKreation Kitchen Corner! The MFF was introduced by Sharon when she approached me to borrow my photo of layered cake as part of  her hosting entry.

Without much of further ado, I would like to introduce a dish originated from fishermen kampung in Sarawak. My hubby is from Kg Grigat, Sarikei which is very famous for a wide beach - majority of the kampung people are fishermen and jellyfish is one of the top catch. Jellyfish are caught, processed and sold for export to Japan which generates good income for the kampung men and women there. Many kampung women work in the factory as part-time job and paid daily based on quantity they managed to process.

In Sarawak it is also common to find jellyfish as part of cold starter served in hotels and restaurants. I learn how to prepare the jellyfish before making it into any preferred dish, from my hubby's kampung people. I never knew that jellyfish are edible before I came to Sarawak.

Wonder how it tastes....? I would say tastes like unsweetened jelly (bland and absolutely no fishy smell), soft and chewy but slightly crunchy.... once spiced up with chili & lime will taste great!

 Coincidentally, my MIL sent us some salted jelly fish but it didn't cross my mind to put this entry for MFF until when I was just about to post it. Here sharing one of the Sarawak authentic cuisines....

By/Source: Roz@HomeKreation
INGREDIENTS:
3 Salted Jellyfish
2 Red/Green Chilies*
CiliPadi* (optional) 
1" Ginger* (* sliced & pounded coarsely) 
½ Big Onion - sliced thinly 
1 Lime - extract juice 
1 tsp Vinegar
Roasted Peanut - ground coarsely (optional) 
Salt & Sugar

METHOD:
1. First of all the jelly fish need to be soaked whole day to eliminate salty taste.
The soaking water need to be changed frequently.
The jelly fish will expand from its salted-state size.

2. Drain jellyfish & place the desalted jellyfish into a pan above medium fire.
The jellyfish will start shrinking and stop fire once the jelly fish shrink to about half size.

3. Slice the jelly fish into thin strips.
Mix jelly fish with all ingredients and serve as starter or enjoy with rice along other dishes.

 The heated jelly fish in a pan not yet shrinking....
*****************************************

BAHASA MALAYSIA VERSION
Rasa nya ramai yg belum pernah mencuba Umai Ubur-Ubur kan.... kalau nak rasa meh lah melawat Sarawak!

By/Source: AlongRoz@HomeKreation
BAHAN2:
3 ekor Ubur-Ubur Masin
2 bj Cili Merah/Hijau*
CiliPadi* (optional) 
1" Halia* (* hiris nipes & tumbuk kasar) 
½ bj Bwg Besar - hiris nipis
1 bj Limau - ambil jus nya 
1 st Cuka
Kacang Goreng - di tumbuk kasar (optional) 
Garam & Gula

CARA2:
1. Mula2, sediakan ubur2 dahulu.
Rendamkan ubur2 seharian & tukar air rendaman dgn kerap.
Anda akan dapati ubur2 akan mengembang.

2. Tapis ubur2 & masak dlm kuali dgn api sederhana.
Ubur2 akan mengecut sehingga separuh saiz tadi.

3. Hiris nipis ubur2.
Campurkan ubur2 dgn kesemua bhn & hidangkan sebagai pembuka mulut atau sebagai lauk sampingan.

Dried Shrimp Serunding (Serunding Udang Kering)

  Preparing for the coming Ramadhan.... this is something can be stocked for suhoor (pre-dawn meal) or for a quick supper like glutinous kuih, pressed rice, etc. My way of cooking this is much faster than the conventional way but taste wise is very nice - adjust the level of spiciness to your preference.

By: Roz@HomeKreation
INGREDIENTS:
1 cup Dried Shrimps - soaked, drained & blended finely 
¾ cup Finely Grated Coconut - pound it a bit if not fine enough 
6 Shallots*
1 clove Garlic*
1 cm Ginger*
2 Lemongrass* (slice thinly & blend dry) 
4 tbsp Thick Chili Paste
½ tsp Turmeric Powder
1" Palm Sugar - chopped 
Salt

METHOD:
Heat up few tbsp oil & stir-fry chili paste until fragrant.
Add in blended ingredients* & stir until fragrant.
Add in salt, palm sugar, turmeric powder, coconut, dried shrimps.
Stir until well mixed and slow down fire.
Stir frequently until almost dried.
Cool & store in an air-tight container.
Serve with glutinous rice, pressed rice, porridge, rice, etcs.
******************************************

BAHASA MALAYSIA VERSION

 Alhamdulillah, dah siap serunding ni untuk persiapan Ramadhan - kena siapkan awal2 sebab Along ni selalu jer sibuk bekerja takut nanti tak cukup makan pula orang kat rumah ni.... ada serunding ni boleh lah juga buat kudap2 kuih pulut serunding ke atau nasi himpit nanti. Sahur pun boleh lah makan ni nanti di kala selera di waktu pagi lebih suka makan yg simple2.

Ni cara Along, cara yg lebih mudah drpd cara tradisi tanpa menggunakan santan jadi lebih cepat siap. Kalau anda suka boleh tambahkan rempah-ratus tapi Along sengaja tak bubuh. Rasa nya lebih sedap jika bahan2 simple sebab tak jemu memakan nya.... cuba lah ya.

By: AlongRoz@HomeKreation

BAHAN2:

1 cwn Udang Kering - rendam, tapis & blend halus

¾ cwn Kelapa Parut Halus - tumbuk sedikit jika kelapa kasar

6 ulas Bwg Merah*

1 ulas Bwg Putih*

1 cm Halia*

2 btg Serai* (hiris nipis & blend kering) 

4 sb Cili Mesin

½ st Serbuk Kunyit

1" Gula Kabung - cincang

Garam

CARA2:

Panaskan sedikit minyak & tumis cili mesin sehingga garing.

Masukkan bhn2 blend* & kacau sehingga wangi.

Masukkan garam, gula kabung, serbuk kunyit, kelapa & udang kering.

Kacau sehingga sebati & kecilkan api.

Kacau kerap sehingga agak kering (jgn terlalu kering).

Sejukkan sebelum di simpan dlm bekas kedap udara.

Hidangkan dengan pulut, nasi himpit, bubur nasi, dll.

Squid Curry (Kari Sotong)

 Hi everyone.... sorry for disappearing for almost two weeks. Just needed a break & rest for a while after hard works at office & home and also after an embarrassing fall at one club causing bruises on both knees and painful arms... In addition, I was away for couple of days in Borneo Tropical Rainforest Resort for company activities.... such a fun event with me on 'flying fox', hanging bridge across jungle and water theme park...!! So I'm now back for a while before making another trip to KL this week.

Here is squid curry that I mentioned earlier (which was two weeks ago....) that I cooked along the grilled Terubuk.

By: Roz@HomeKreation
INGREDIENTS:
500g Squids
I Brinjal - cut 
4-5 tbsp Vegetable Oil
4 Shallots*
2 cloves Garlic* (*sliced)
1 sprigs Curry Leaves
3-4 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 pot & fry sliced shallots, garlic, curry leaves until onion is golden brown.
Add in curry paste & stir until oil surface out from the paste. 
(Add a bit of water if necessary to avoid sticking to the bottom of the pot)

2. Add in coconut milk & tamarind juice.
When boiled, add in squids, brinjal and salt.
Boil until well cooked.

3. Serve with white rice.
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BAHASA MALAYSIA VERSION

Assalamualaikum semua kekawan. Lama tak bersiaran... tuan rumah banyak hal lak kendian2 ni...
Ini lauk biasa2 jer ikut mood & selera di kala badan keletihan & nak cepat.....

By: AlongRoz@HomeKreation

BAHAN2:

500g Sotong kecil

I biji Terung - potong2 

4-5 sb Minyak
4 ulas Bwg Merah*
2 ulas Bwg Putih* (*hiris)
1 tangkai Daun Kari
3-4 sb Serbuk Kari - bancuh dgn sedikit air
1 mangkuk Santan
1 sb Asam Jawa - perah dgn sedikit air
Garam

CARA2:
1. Panaskan minyak & tumis bawang merah/putih & daun kari sehingga garing.
Masukkan pes kari & kacau sehingga berminyak.

Masukkan sedikit air jika perlu supaya tidak hangus.

2. Masukkan santan & air asam jawa.

Masukkan sotong & terung apabila mendidih.

Kacau sehingga sotong & terung masak sempurna.

3. Hidangkan dgn nas putih.