Fresh Coconut Jelly

I made this delicious dessert last night to give Cik Ja & my SIL for their open house today. The combination of creamy bottom layer and fresh coconut at top layer is perfect to my liking (well hope others' too). Even my hubby was impressed with the taste. Thanking my sporting husband who hunted for young coconuts in the market after office hours, then helped me to cut open the young coconuts and grated the coconut flesh too (although I complained that he grated them a bit too coarse...hehehe sorry for being fussy).
Recipe by: Roz@HomeKreation
(Makes 12" diameter)
BOTTOM LAYER:
1 packet Jelly (13g)
1 liter Water
250g Sugar
1 small tin Coconut Cream
200g Milk

TOP LAYER:
1 packet Jelly (13g)
600ml Water
120g Sugar
600ml Coconut Juice
1 Pandan Leaf
Grated Young Coconut Flesh

METHOD:
Prepare top layer & pour into a mould.
While waiting for it to set, prepare top layer.
Pour on top of the 1st layer.
Cool at room temperature.
Chill.

Here is the tool used to grate the young coconut flesh (antique...hehe).

Moist Brownies

Made the Moist Brownies last night as a gift for Cik Ja's Hari Raya Open House today. Recipe taken from KakZai's house (original recipe by Hanieliza). Tried it since it was highly recommended by KakZai & indeed she is right, the brownies are lovely!

Brownies below before sliced/decorated:
psssssst... do you notice my Ricardo plate (my Hari Raya gift from hubby)? hehehe first time use...

I made it very thin and then sandwich it with Nutella in the middle. For convenient, I sliced the cake before decorate it so that it looks neat and can be placed on the serving table as it is. The idea came up because I ran out of muffin paper/liner.

Recipe pasted here from KZai's house (thanks KZai!):

Bahan A
1 cawan susu cair
1 cawan butter cair
1 cawan air panas
2 cawan gula perang [brown sugar]

Bahan B [kacau rata]
2 biji telur gred B
1 s/k esen vanilla

Bahan C [ayakkan]
2 cawan tepung gandum
1 cawan serbuk koko
1 s/k baking powder
1 s/k soda bikarbonat

Cara
1. Panaskan oven pada suhu 175'C selama 10 minit.
2. Kacau bahan A supaya sebati.
3. Masukkan bahan B.acau rata.
4. Masukkan bahan C dan gaulkan supaya sebati.
5. Lapikkan kertas dalam loyang 10x 10 inci.
6. Bakar selama 45 - 50 minit.
7. Sejukkan kek dan salutkan dengan kerim coklat.

Chocolate Topping
Bahan
250 gm cooking coklat
1 s/b butter/majerin
1 s/k susu cair

Cara
1. Panaskan coklat dalam periuk/bekas secara double boil.
2. Bila coklat telah cair tutup api dan campurkan butter. Kacau sebati.
3. Masukkan susu cair dan kacau lagi.
4. Salutkan pada kek dan hias mengikut kesukaan.

Mamak Fried Rice

I was busy last night baking for a friend's open house so we had simple dinner only. Anyway, my two boys get excited whenever I offered fried rice. This is one of their favourite version which is moist & spicy, served with fish crackers (forgot to put on the rice when I snapped the photo).

INGREDIENTS:
5 bowls of cooked Rice + Salt
5 Shallots*
4 cloves Garlic* - sliced & fried
2 Red Chilies - pounded
2 sausages - sliced & fried
Few pieces Boneless Chicken - chopped
1 packet Maggee Chinese Fried Rice Powder
1/2 tsp Curry Powder
1 tbsp Oyster Sauce
1 tbsp Chili Sauce
1 tbsp Tomato Sauce
1 tbsp Sweet Soya Sauce
Some cabbage
1 Tomato - chopped
1 Egg

METHOD:
1. Heat up some oil & fry chili until fragrant.
Add in curry powder & Maggee powder - stir for a while.
Add Chicken, tomato & all the sauces.
Add in cabbage & egg & stir for a while.
Add in rice & stir until well mixed.
Add in fried ingredients.

2. Serve hot with your favourite side dish/garnish like fish crackers, fried chicken and/or sliced cucumber/tomato.

Cyber Snatcher

Someone stole my photo & published in the blog above. See link.

Terkejut nya bila ada member blogger tanya samada Along ada nickname kat blog lain ke sebab dia nampak gambar masakan Along kat sana. Bila Along check memang sah gambar ayam tu Along yg punya. Ini komen Along:
Here is my comment:
1. Tolong lah beradab sikit sebgai orang Melayu, tak baik kita ciplak hak orang lain & pas tu mengaku kepunyaan sendiri. Minta izin pun tak pernah...isyk... kurang asam tul!
WATCH YOUR MANNER....
2. Tujuan kita buat blog sebab nak kongsi ilmu atau pun nak kongsi hasil keringat kita kat dapur, bukan tujuan2 lain. Ini sedap2 je copy respi & gambo orang lain tanpa usaha sikit pun, cuma nak set-up blog. Kalau nak tunjuk respi kena lah cuba sendiri juga. Kalau takda modal baik je jangan buat blog tau! Agak nya nak kutip duit iklan lah kot buat blog tu!
IF YOU HAVE NO IDEA, DO NOT SET-UP BLOG!
3. Malas nak celoteh panjang-panjang....

p/s Lepas kena komen, gambar dah di tukar kat link above tapi masih juga cilok gambar orang lain....! Along puji MyResipi sbb administrator dah warning respi mesti gambar sendiri.

pp/s Hari ni 8Oct, photo yg di cilok dari blog lain sebagai ganti gambar Along dah removed terus di link tu selepas Along beri komen. Respi2 dan photo2 yg lain tu tak tau lah camna, terpulang lah empunya masing2 nak komen...

Baked Otak-Otak

Someone named Angie asked me via email, recipe for Baked Otak-Otak recently. So, here it is but I have modernised the look & method of cooking. Instead of wrapped in banana leaf in traditional way (see the 3rd photo below), I made banana casings and topped it with coconut cream for richer taste. I like the creamy & delicious aroma from the oven. Happy trying to Angie & hope you like it too. Look forward to hear your feedback.

Below: unbaked Otak-Otak:
Otak-Otak in traditional way of wrapping, ready to be grilled on hot charcoal or hot pan:
If you like, you can also steam the Otak-Otak instead of baking or grilling.

(Makes 15 pieces)
INGREDIENTS:
400-500g Red Snapper Flesh
2 Red Chilies*
3 Green Chilies*
3 Lemongrass*
5 Shallots*
4 cloves Garlic* (* blended)
1/2 cup thick Coconut Milk (Use freshly squeezed for creamer taste)
1 Egg
1 tbsp Flour + 1 tbsp Tapioca Flour
1 tsp Turmeric powder
Turmeric Leaf - finely sliced
Salt
Coconut sauce : 1/2 cup thick Coconut Milk + 1 tsp Tapioca Flour + Salt
Shredded cabbage for filling - optional

METHOD:
1. Mix all until well blended & marinate 30 minutes.

2. Heat up the coconut sauce ingredients until thicken (no need to boil).

3. Prepare casing using 4" square banana leaf (see photos below).
Place some shredded cabbage in the casing & scoop some Otak-Otak mixture onto it.
Top with coconut sauce.

4. Bake at 200C for 20-30 minutes.
Brown the top under grill.

STEP-BY-STEP TO FORM BANANA CASING: