Blueberry Cheesecake (Again)

 AngahRuz requested for Blueberry Cheesecake before he returns to his university tomorrow.... since he only reminded me after dinner last night, I can only made do with what I have in hand... luckily I had a can of blueberry topping in the pantry but not in time to thaw the frozen cream... therefore I modified the recipe a bit resulted not as fluffy as it should be but I think reasonably ok... so next time I have to strictly follow the below recipe.

By: Roz@HomeKreation
Makes 8½" round 
BASE:
55g Butter - melted 
130g Oatmeal Biscuits - crushed 

1. Mix all the base ingredients and press into a springform tin. Chill for 30 minutes.

FILLING:
500g Cream cheese
30g Butter
120g Castor Sugar
30g Cornflour
250ml Whipping Cream
4 Eggs - lightly beaten

TOPPING:
1/2 can Blueberry pie filling

METHOD:
2. Beat cream cheese and butter until smooth.
Add sugar & cornflour.
Add in cream and blend well.
Slowly adding beaten egg and mix until just combined.
 
3. Pour mixture into the prepared base.
 
4. Bake at 150C for 1 hour.
Let cake cool in the oven & chill overnight or at least 6 hours.
 
5. Spread topping onto cheesecake and serve.
 

BAHASA MALAYSIA VERSION
Along buat ni atas permintaan AngahRuz.... dia nak balik ke uni esuk so Along buat sampai tengah malam kelmarin baru siap. Dah malam baru cakap, nasib lah ada blueberri topping setin kat dalam gobok tu. Tak letak krim sebab tak sempat nak cairkan, so kurang gebu cheesecake Along kali ni tapi oklah untuk lepaskan rindu. Lain kali memang kena ikut resepi kat bawah ni betul2.

By: AlongRoz@HomeKreation
Saiz 8½" round

BASE:
55g Butter - cairkan
130g Biskut Oatmeal - hancurkan

1. Campurkan kesemua & tekan ke dlm tin. Sejukkan dlm peti sejuk 30 min.
 
FILLING:
500g Cream cheese
30g Butter
120g Gula Kaster
30g Tepung Jagung
250ml Whipping Cream
4 bj Telur - di pukul sedikit

TOPPING:
Blueberry pie filling

CARA2:

2. Pukul cream cheese & butter sehingga sebati.
Masukkan gula & tepung jagung.
Masukkan cream & pukul sebati.
Masukkan telur sedikit2 sehingga sebati.

3. Tuangkan adunan ke atas base.

4. Bakar 150C selama 1 jam.
Sejukkan dalam oven & kemudian sejukkan dlm peti sejuk selama 6 jam atau semalaman.

5. Campurkan bahan2 topping & ratakan ke atas cheesecake.
Sejukkan sehingga keras.

Cinnamon Bread Pudding

 My baking mood is switched on while AngahRuz is home during CNY. There were some stale bread in the fridge so I turned them into bread pudding for breakfast which is always the kids' favourite. It was a big hit amongst the two boys, Liana & daddy as usual. This time I bake the pudding in pie maker and it is cooked just within 7 minutes! Conventionally takes 45 minutes to cook a pan in an oven. I sprinkled some cinnamon sugar in layers and on top to produce brown look and also very fragrant pudding!

 Bread pudding does not require accurate measurement and therefore dummies can make it successfully.... most importantly it is very delicious! Here is the way I made mine, usually throwing whatever I have in hand.

By: Roz@HomeKreation
Makes: 8" square or six 4" individual pie shape
INGREDIENTS:
11 pcs Bread Slices - cubed
500ml Milk*
2 tbsp Sugar*
3 Eggs* (* mixed)
Brown Sugar + Cinnamon Powder

METHOD:
1. Soak cubed bread slices with milk mixture* until soften (about 30 minutes).
2. Scoop half into an 8" tin, sprinkle with cinnamon sugar & cover with remaining bread mixture.
If using pie maker, fill half way with bread mixture, sprinkle with cinnamon sugar & cover with bread mixture until full.
Sprinkle cinnamon sugar on top.
3. Bake at 180C for 45 minutes for an 8" tin or 7 minutes using pie maker.
4. Serve warm with custard sauce.

CUSTARD SAUCE:
250ml Milk + 1 tbsp Custard + 1 tbsp Sugar + ½ tsp Vanilla Essence
Microwave for 5 min & stir every 1 min.
Serve warm.
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BAHASA MALAYSIA VERSION
Lagi satu rekaan Along mempelbagaikan kegunaan pie maker. Resepi bread pudding ni biasa2 jer tapi bila di masak dalam pie maker, harum gula cinnamon yg garing tu memang membangkitkan selera..... Anak2 Along suka cinnamon sugar, jadi Along pun rekalah bread pudding perisa cinnamon sugar. Sebenar nya buat bread pudding tak perlukan resepi yg tepat tapi tetap akan menghasilkan puding yg sedap dan yg penting ada sos kastad! Sekejap jer abis licin......

By: AlongRoz@HomeKreation
Saiz: 8" persegi atau enam biji bentuk pie bersaiz 4" 
BAHAN2:
11 kpg Roti - potong kecil2
500ml Susu*
2 sb Gula*
3 bj Telur* (* campur sebati)
Gula Perang + Serbuk Kayu Manis

CARA2:
1. Rendam roti dgn campuran susu* sehingga lembut, lebih kurang 30 min.
2. Sendukkan separuh ke dalam tin 8", tabur gula perang & tutup dgn adunan selebih nya.
Sama juga jika menggunakan pie maker, di lapiskan dgn gula perang.
Akhir sekali taburkan gula perang di atas nya.
3. Bakar 180C selama 45 minit jika menggunakan tin 8" atau 7 minit jika menggunakan pie maker.
4. Hidangkan suam bersama sos kastad.

SOS KASTAD:
250ml Susu + 1 sb Tepung Kastad + 1 sb Gula + ½ st Esen Vanilla
Microwave selama 5 min, kacau setiap minit.
Hidangkan suam.

Chapati Folders

 Chapati is my family traditional's meal, loved by everyone... I came from a very big family and I recalled that when we were children, everytime my mother made chapati for dinner, we all applaused with joy - it was considered special. My father too took a pride of my mother's chapati that he considered the best. My grandmother was half Indian and therefore making chapati was considered a basic skill.

This time I made chapati folders - using the basic chapati recipe but further fry it on griddle until crispy and with filling. Since it is using atta flour (wholemeal), it is very filling but my sons had two each!

By: Roz@HomeKreation
CHAPATI (8 pieces):
500g Atta Flour (Indian wholemeal flour)
Water + salt + sugar
- Mix & knead. Divide into 8 balls & brush with oil.
- Leave it for at least 10 minutes before roll it thin.
- Cook on a hot griddle, flipping frequently until cooked.
- Spread with butter/ghee once cooked.

FILLING:
Some leftover beef steak
1 Big onion
Chopped Cabbage, Tomato & Cucumber, Red Chili
Pounded 2 cloves garlic, ginger, black pepper

SAUCE:
BBQ Sauce, Mayonnaise, Chili Sauce

METHOD:
1. Heat up 1-2 tbsp oil & stir-fry pounded ingredients until fragrant.
Add in the rest & stir for a minute.
2. Melt a tbsp margarine & place a piece of cooked chapati.
Place some filling on top.
Pipe the sauce on top & fold.
Lift out once the chapati is crispy & serve right away.

Starting to puff up on a hot griddle

BAHASA MALAYSIA VERSION
Along buat roti capati ni untuk sarapan pagi dan kali ni Along buat folders sebab anak2 Aong suka makan camni. Ada pula beef steak leftover dari malam, so hiris2 buat filling, memang best sangat tengok they all makan. Roti ni guna tepung atta, so memang cepat kenyang - emak Along suka buat ni tapi lipat 4 segi & cicah dgn kuah sardin dan kacang panjang goreng untuk makan malam... abang2 Along dan arwah Abah suka sangat makan camtu.

Nak bancuh & uli ni kena pandai supaya roti tak liat, nak cerita pun tak tau... Selalu nya org perap dulu supaya tepung nya lembut tapi Along selalu buat tak main perap2, terus je canai & roti tetap lembut walaupun sudah sejuk. Bagi anda yg baru nak belajar, kena lah perapkan sebentar k.

By: AlongRoz@HomeKreation
CAPATI (8 pieces):
500g Tepung Atta
Air + garam + gula
- Campurkan tepung & air & uli sebentar.
- Bahagi kepada 8 ketul & lumur dgn minyak.
- Perapkan sebentar & canai setiap biji bentuk bulat senipis yg boleh.
- Masak atas kuali leper yg panas, balik2an sehingga masak.
- Sapukan majerin/minyak sapi apabila masak.

FILLING:
Stik lembu lebihan malam
1 bj Bwg Besar
Cincang Kobis, Tomato, Timun & Cili Merah
Tumbuk 2 ulas Bwg Putih, Halia, Lada Hitam

SOS:
BBQ Sauce, Mayonnaise, Sos Cili

CARA2:
1. Panaskan 1-2 sudu minyak & tumis bahan tumbuk sehingga wangi.
Masukkan kesemua bahan2 yg lain & kacau sebentar.
2. Cairkan majerin di atas kuali leper & letakkan sekeping roti capati yg telah di masak tadi.
Sudukan inti keatas nya.
Picitkan sos & lipat seperti gambar.
Hidangkan setelah roti garing.

Beef and veg filling

Kway Teow Basah Kicap (Wet Kway Teow in Soy Sauce)

My kasturi lime is tear shape because it grew in between of two pillars...amazing!

 My family like wet mee in this style... any type of noodles is suitable - either yellow mee, kway teow, mee hoon.... so long the gravy is thick & dark. Add the rest of ingredients of your choice - seafood, chicken, meat, etcs.

By: Roz@HomeKreation
Serves: 4-5 persons
INGREDIENTS:
1kg Kway Teow
4 Shallots - sliced 
3 cloves garlic*
1/2" Ginger*
1 tsp Black Pepper* (* pounded) 
1 Chicken Breast - chopped 
Shrimps, Fish Balls
3 tbsp Oyster Sauce
Salty & Sweet Soy Sauce
1 tbsp Cornflour - mix with few tbsp water 
6-8 pieces fresh Flower Mushroom - sliced 
1 Tomato - chopped 
Taiwan Spinach
Salt

METHOD:
1. Heat up 2 tbsp oil & stir-fy shallots until golden brown.
Add in kway teow & stir well.
Sprinkle soy sauce to coat lightly.
Dish out into a serving plate.
2. Heat up few tbsp oil & stir-fry pounded ingredients* until fragrant.
Add in chicken, shrimps & fish ball - stir several minutes.
Add in oyster sauce, soy sauce, enough water to make gravy & salt.
Thicken with cornflour paste and add in mushroom & chopped tomato.
Let it boil then off the fire and add in spinach.
3. Serve kway teow with soy sauce gravy, poached egg and home-made chili sauce /chili oil.
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BAHASA MALAYSIA VERSION
Ini menu sarapan hujung minggu baru2 ni yg sememang nya kegemaran family kat rumah ni. Lagipun AngahRuz bercuti CNY seminggu, so sonoklah makan2 macam ni. Tapi ni mudah jer nak di sediakan. Kuah nya agak pekat ala2 mee basah tapi warna hitam kicap....

By: AlongRoz@HomeKreation
Saiz hidangan: 4-5 orang
BAHAN2:
1kg Kway Teow
4 ulas Bwg Merah - hiris
3 ulas Bwg Putih*
1/2" Halia*
1 st Lada Hitam* (* tumbuk) 
1 ketul Isi Dada Ayam - cincang
Udang, Fish Balls
3 tbsp Sos Tiram
Kicap Manis & Masin
1 sb Tepung Jagung - bancuh dgn sedikit air
6-8 ketul Cendawan Bunga - hiris 
1 bj Tomato - cincang
Bayam Taiwan / Sawi
Garam

CARA2:
1. Panaskan 2 sb minyak & goreng bwg merah sehingga garing.
Masukkan kway teow & kacau rata.
Renjiskan beberapa sudu kicap & gaul sehingga rata.
Angkat & hidangkan.2. Panaskan sedikit minyak & tumis bahan tumbuk* sehingga wangi.
Masukkan ayam, udang, fish ball - kacau beberapa minit.
Masukkan sos tiram, kicap, air secukup nya & garam.
Pekatkan dgn bancuhan tpg jagung & masukkan cendawan, tomato.
Masak sehingga mendidih & tutup api.
Masukkan bayam & terus hidang..
3. Hidangkan kway teow dgn kuah kicap, telur & cili oil/sos (supaya pedas).

Cucur Ukak

 No more durian season and am clearing my last stock of Ukak from the fridge and thought a simple kuih will be the best.... indeed I was right, this is so nice and gone in no time!

By: Roz@HomeKreation
INGREDIENTS:
1 cup Ukak Flesh - tear to pieces 
1 cup Flour
1 tsp Baking Powder
2 tbsp Sugar
A pinch of Salt
Water

METHOD:
1. In a bowl, mix flour, BP, sugar & salt.
Mix in water to form a thick batter.
Add in Ukak flesh.
2. Deep fry in hot oil until cooked.
Toss out from oil & serve right away!
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BAHASA MALAYSIA VERSION
Buat cucur ni saja nak habiskan stok Ukak dalam petisejuk. Teringin lak nak makan cucur manis... sedap sangat buat camni, jap jer licin. Teringat pula kat abang Along kat Taiping, suka sangat dia makan cucur durian yg Along buat waktu balik bulan Nov lepas, walaupun baru lepas bedah waktu tu...

By: AlongRoz@HomeKreation
BAHAN2:
1 cwn Isi Ukak - koyak2an 
1 cwn Tepung
1 st Baking Powder
2 sb Gula
Secubit Garam
Air

CARA2:
1. Masukkan tepung, BP, gula & garam ke dalam mangkuk.
Bancuh dgn air yg secukup nya - agak2 kepekatan.
Campurkan isi ukak & gaul sebati.
2. Goreng dalam minyak panas yg dalam sehingga masak.
Angkat & toskan minyak nya.
Hidangkan segera.

Minum petang dgn teh classic Earl Grey Harrods! Mmmmmm....