Apple Crumble (Again)

 I was busy whole day including making swiss roll, Peanuts & Ikan Bilis Sambal and preparing dinner whilst AngahRuz been nagging for his favourite Apple Crumble. The apples been sitting in the fridge for more than a week since his last request. Since I couldn't cope anymore, I pulled out the recipe and asked him to try out himself (I think he made this once before). .......so here is the outcome including the table layout & photographing all by AngahRuz....! What you think? I personally give him a very good mark for this!

AngahRuz made double portion of earlier recipe with bigger casserole too.

 For recipe, refer here.

BAHASA MALAYSIA VERSION
Sesiapa yang nak resipi tu, sila semak kat sini ya. Kali ni hasil masakan sehingga hidangan & gambar adalah hasil tangan anak bujang - AngahRuz. Ni fevret se isi keluarga. Angah buat portion dua kali ganda resepi yg kat sini & bekas pun double size.

Ready for baking

Peanuts & Ikan Bilis Sambal (Again)

Three packs of Peanuts & Ikan Bilis Sambal on the way to Netherlands for my dear friends, Ja, Sheh Hwa & Jeff. Thank-you Jeff who helped me to deliver to the two girls.

Recipe was posted earlier on here but reposted herewith again with BM translation.

By: Roz@HomeKreation
INGREDIENTS:
250g Ikan Bilis (local anchovies)
250g Peanuts
1/2 cup Oil
1 cup Chilli Paste
10 Shallots*
1 cm Belachan* (* blend)
1 tsp Tamarind - add water to squeeze juice
2 tsp Sugar
Salt

METHOD:
1. Heat up oil & deep fry Peanuts until crispy. Put aside.
Deep fry Ikan Bilis until crispy. Put aside.

2. Stir fry chilli paste & pounded ingredients until fragrant.
Add in tamarind juice, salt & sugar.
Cook until sambal is dry.
Add in fried Ikan Bilis & peanut & mix well.

3. Cool and store in an air-tight container to ensure peanut & Ikan Bilis remain crispy.
Can be served with white rice or bread.
This can last for a month in room temperature.
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BAHASA MALAYSIA VERSION

Along dah banyak kali tunjuk Sambal Kacang & Ikan Bilis ni. Along buat ni setiap tahun untuk bersahur di bulan Ramadhan dan juga untuk hadiah kat kawan2 yang jauh. Kali ni buat untuk hantar ke Holand. Resepi dah ada sebelum ni kat sini tapi kali ni, Along buat terjemahan BM pula.

Sambal Kacang & Ikan Bilis

By: AlongRoz@HomeKreation

BAHAN2:
250g Ikan Bilis (local anchovies)
250g Kacang Tanah
1/2 cwn Minyak
1 cwn Cili Mesin
10 ulas Bwg Merah*
1 cm Belacan* (* blend)
1 st Asam Jawa - campur sedikit air
2 st Gula
Garam

CARA2:
1. Panaskan minyak & goreng kacang sehingga rangup. Angkat & ketepikan.
Goreng Ikan Bilis ehingga rangup. Angkat & ketepikan.

2. Tumis cili mesin & bahan kisar sehingga wangi.

Masukkan air asam jawa, garam & gula.
Masak sehingga sambal kering &masukkan kacang & ikan bilis tadi.

Gau sehingga rata.

3. Setelah sejuk, simpan dalam bekas kedap udara.

Hidangkan dgn nasi atau roti.

Sambal ni tahan sehingga sebulan pada suhu bilik.

Stained Glass Swiss Roll with Durian Cream Filling

 I was trying to play with the idea of making decorated swiss roll after seeing it at Hanker's website here. Known Hanker since the last few years during her assignment to Miri and wish her all the best in the new assignment.
  This is my first attempt by trial & error and it was quite messy - will try again next time may be with simpler pattern. I was too excited to make stained glass deco - should have just start with a simple pattern like rows of strawberries like Hanker's.
 The ultimate satisfaction from this making is not the look... but when everyone's eyes widely rolled up on the first bite....!! Honestly speaking, this is the most delicious rolls that we all ever had.... I give compliments to my own self in creating the durian cream filling... such a heaven with smooth, naturally sweeten cream mixed with fresh durian pulps!! One roll was highly complained as not enough!

To make decorated swiss rolls, you can use any recipe. Below is my favourite one.

By: Roz@HomeKreation
Recipe modified & adapted from here
Size: 12"x10" tin or 10" roll
INGREDIENTS:
4 Eggs
75g Castor Sugar
1 tsp Baking Powder
1 tsp Vanilla Essence
2 tsp Ovalette
55g Hongkong Flour
1 tbsp Milk Powder
70g Butter - melted

DURIAN FILLING:
200ml Whipping Cream (whipped) + 10 Durian pulps

METHOD:
1. Place all ingredients, except butter, in a mixing bowl.
Beat on high speed until thick with ribbon trail.
Pour in the melted butter. Mix well.

2. Set aside 1 scoop of the batter and mix with preferred color. 
Pour into a piping bag.
Pipe onto a lined tin with your preferred pattern.
Bake for 1 minute.
 
3. Pour the batter on top of the pattern.
Bake at 170C for 20 minutes.
Let it cool.
Turn the cake onto another piece of paper & touch up the pattern for fine lines.
Spread with Durian Cream filling & roll.
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BAHASA MALAYSIA VERSION

Ini percubaan pertama Along buat deco2 ni.... Along memang minat buat 'stained glass' pattern tapi apabila buat kat swiss roll ni nampak comot pula. Lain kali kena improve lagi... seronok lah buat ni!

Yang paling best bab swiss roll ni bukan rupa nya tapi rasa yang sungguh mengasyikkan. Hasil kreativiti Along sendiri, terjadi lah kombinasi swiss roll & durian krim yang memang takda tandingan nya dgn filling yg lain (pada selera Along & famili lah k....hehe). Satu roll ni sekali hadap terus abis, semua komplen sedap sangat sampai tak cukup....hehehe!

SWISS ROLL BERHIAS DENGAN INTI KRIM DURIAN

By: AlongRoz@HomeKreation

Recipe modified & adapted from here

Saiz: 12"x10" tin or 10" roll

BAHAN2:
4 biji Telur
75g Gula Kaster
1 st Baking Powder
1 st Vanilla Essence
2 st Ovalette
55g Tepung Hongkong
1 sb Susu Tepung
70g Mentega - cairkan

DURIAN KRIM:

200ml Whipping Cream (whipped) + 10 ulas Isi Durian

CARA2:
1. Campurkan kesemua bhn2 kecuali mentega & pukul dgn kuasa tinggi sehingga kembang & pekat.

Masukkan mentega cair & gaul rata.

2. Ambil sesudu bahan & warnakan.

Paipkan bentuk hiasan ke dlm tin.

Bakar 1 minit.

3. Tuangkan adunan ke atas adunan warna & bakar 170C selama 20 minit.
Sejukkan, ratakan krim durian & gulung kemas.

Telur Rebus Mata Kerbau (Poached Egg)

Following yesterday's entry, herewith method & tips to make a nice shaped poached egg.

By: Roz@HomeKreation
Source: Majalah Sedap

How to make nice round poached egg....

1. Place a lot of water in a wok. 

Add in a tbsp vinegar & 1 tsp Salt. Let it boil.

2. Break an egg into a small bowl.

Pour the egg into a ladle.

3. Slowly lower the ladle into the boiling water & let it cook to your preferred degree.
4. Lift out the ladle from the water & scoop the egg out from the ladle. 
Serve.

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BAHASA MALAYSIA VERSION

Kelmarin Along tanya, kot2 lah ada yg minat nak belajar buat Telur Mata Kerbau versi rebus, tak sangka pula ada yg berminat. Jadi hari ni, Along sambung lah cerita seterus nya.... Along guna gambar yg mana ada drpd kelmarin - nak buat step-by-step, kang siapa pula nak makan telur ni memalam....

Cik Cek, Zana, Melly Octaviana, Edazman & Nur..... Kalau tak paham, tanya jer ya.

By: AlongRoz@HomeKreation
Source: Majalah Sedap

CARA2 MEMASAK TELUR REBUS MATA KERBAU:
1. Masukkan air yg banyak ke dlm kuali & campurkan 1 sb cuka & 1 st garam. Masak sehingga air menggelegak.

2. Pecahkan sebiji telur ke dlm mangkuk kecil.

Tuangkan telur ke dlm senduk.

3. Dengan perlahan2, celupkan senduk itu ke dlm air menggelegak tadi.

4. Bila telur sudah masak seperti yg di inginkan (1/2 masak ke atau 3/4 masak), keluarkan senduk dari air & cungkil telur dengan sudu.

Tip supaya telur tak melekat kat senduk, celup senduk dlm air yg panas tu sebelum tuangkan telur ke dlm nya.

In the process of cooking

Egg is ready!

 

Half-cooked poached egg

Kacang Phool

 Such a perfect and delicious breakfast set..... Kacang Phool served with slices of toasted French loaf and poached egg. Just learned that this is very popular food  in Johor. It wasn't difficult to prepare, very filling and most of all the whole family enjoyed it with full satisfaction!

Tonight, I'm posting recipe in BM only.... am too tired to type more. If anyone interested in English translation, let me know in the comment box & insyaallah will do later.

19th Nov 2011: English version is updated herewith to meet a reader's request.

By: Roz@HomeKreation

Source: AmFlora (orig by CMG)

Recipe slightly modified & translated into English by HomeKreation.

INGREDIENTS:

1 can Kacang Phool (HomeKreation: I used Baked Beans instead & did not squeeze) 

150g Minced Meat
5 Shallots*
3 cloves Garlic*
1/2" Ginger* (*blend) 

1 tbs Chili Paste

2 tbs Curry Powder

1/4cup Tamarind Juice

1 Big Onion**
1 Tomato**
Red & Green Chilies** (**diced)

Salt
Lime
Poached/Fried Egg

METHOD:
1. Heat up some oil & stir fry blended ingredients until fragrant.
Add in chili paste & stir until fragrant.garing.
Add in curry powder & stir for a minute.
Add in meat & stir until cooked.
Add in tamarind juice, kacang phool & salt.

Let it boiled & add in tomato, onion & chilies.

2. Serve with toasted bread and poached/fried eggs.
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BAHASA MALAYSIA VERSION

Walaaaa.... tak sangka sedap sangaaat rupa nya Kacang Phool ni..... ada nampak sebelum ni kat beberapa blog tapi tak lah berkenan sangat tapi bila nampak Am-Flora buat tetiba tertarik pula nak cuba rasa, kebetulan memang banyak stok daging drpd qurban raya hari tu.

Famili Along pun cam KakAm juga tak minat yg tabur2 tu (tomato, bwg, cili), jadi Along masukkan ke dlm masakan siap2 seperti resipi di bawah.

By: AlongRoz@HomeKreation

Source: AmFlora (Am amik kat CMG) - terima-kasih kpd kedua nya

Along edit & taip semula supaya ringkas & mengikut cara Along buat. Rujuk pd link utk resipi asal.

BAHAN2:

1 tin Kacang Phool (Along guna Baked Beans & Along tak ramas) 

150g Daging Cincang (Along kisar daging sendiri - lebih sedap & bersih) 
5 ulas Bawang Merah*
3 ulas Bawang putih*
1/2" Halia* (*dikisar halus) 

1 sb Cili Mesin

2 sb Rempah Kari Daging

1/4 cwn Jus Asam Jawa

1 biji Bawang Besar**
1 biji Tomato**
Cili Hijau & Merah** (**didadu)

Garam

HIDANGAN SAMPINGAN:
Telur Mata Kerbau - Along tak guna yg goreng tapi Along buat Telur Mata Kerbau rebus
Limau kasturi

CARA2:
1. Panaskan sedikit minyak & tumis bahan2 kisar sehingga wangi.

Masukkan cili mesin dan tumis hingga garing.

Masukkan rempah kari dan kacau sebentar.

Masukkan daging cincang & masak sehingga daging kecut.

Masukkan jus asam jawa, kacang phool & garam.

Masak sehingga menggelegak.

Masukkan tomato, bwg besar & cili yg di dadu.

2. Hidangkan dengan hirisan roti Perancis bakar dan Telur Mata Kerbau.

Antara bahan2 yg di gunakan

Ini Along punya - half cooked. Yg kat atas tu 3/4 masak utk hubby sbb dia tak suka telur kuning yg cair

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Instead of buat Telur Mata Kerbau goreng, Along buat versi rebus.... siapa nak belajar, angkat tangan.

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