Liana dgn Gaya Genit di Hari Raya

Posing jap sebelum ikut mama go open house nak kutip duit laya...hehe. Psssstt... nampak tak eye-shadow & lipstick tuu...

 Dear all aunties out there, for those who miss me, here I am....  with my Hari Raya style...

Kehadapan auntie-auntie yg di rindui.... lama dah Liana tak muncul kan... Liana tak reti duduk diam amik gambo mama asyik bz jer selalu.... here I am dengan gaya thema berhari-raya.... rinnnnnduuuu auntie2 semua.... mmmmuah2!!

Berhari-raya kat kampung Nenek di Sarawak

Bergaya dgn baju Vietnam, hadiah dari Nenek tahun lepas tp thn ni baru muat

Nampak cam big girl dah kan....hehe

Dah pandai berposing anak dara mama ni...

 

Bergaya lentok dgn baju hadiah dari MamaHana.Pandai nya MamaHana pilih!

 Talipon siapa tu.... ooooo talipon Darwish... nak cakap tq kasi baju cantik ya... mana Darwish ni lama tak ajak Liana jalan2 kan....

Syedih nya Liana... Darwish tak angkat tepon....

Here I am just the way I always be....., berpeluh2 lepas melompat kat luar....

Awards from Nurul

Thank-you Nurul@ Dari Hujung Jari kerana sudi hadiahkan award ni untuk Along. Ingatan Nurul pada Along sangat di hargai & Along terima dgn besar-hati.

Along skip jer homework tu ya... jangan marah... Nak tau 7 perkara mengenai Along, check kat menu Along tu dah banyak homework pasal diri Along sebelum ni..... Nak pilih 15 member untuk panjangkan award, rasa nya award ni ramai yg dah dapat, Along pun tak mampu nak beli 15 teket kapalterbang untuk hantar jemputan... dah semput dah ni...hehee... Siapa2 yg belum dapat, sudi2kanlah amik award ni dari Along, dengan gembira nya Along berikan..... mmmmmuah2 to all!

Bingka Tapai Ubikayu (Baked Fermented Tapioca)

 I imagined a very rich and creamy bingka made of fermented tapioca that I made yesterday..... so that is how I came up with this recipe. No sugar added but sweetened with condensed milk only and not much flour added, producing very creamy bingka resembles the taste of pumpkin cheesecake.... emmmm... I love every bite of it...! My hubby and the two boys like it a lot although they don't fancy the plain fermented tapioca. The ones chilled taste much better (unlike other types of bingka which tend to get harden when chilled).

While having in mind the texture I was looking for, I added slowly to reach the batter consistency. Luckily I measured the ingredients while adding them up slowly, so here is an accurate recipe.

Recipe created by: Roz@HomeKreation
Makes 9" round or 8" square
INGREDIENTS:
500g Mashed Fermented Tapioca (see here) 
1 cup Sweetened Creamer / Condensed Milk
1 packet (200ml) Coconut Milk
2 Eggs
1/2 cup Flour
1/2 tsp Salt
Orange Coloring

METHOD:
1. Mix all ingredients until well mixed.
2. Pour into well greased tin.
3. Bake 180C for 1 hour and top is brown.
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BAHASA MALAYSIA VERSION

Satu lagi resipi rekaan HomeKreation berpandukan bayangan selera dan rasa yg di impikan... nasib menjadi seperti yg di idamkan....hehe. Rasa sangat mirip seperti cheesecake labu, jadi sebab tu lah Along warnakan nya oren. Nak lagi sedap, sejukkan dlm petisejuk sebelum di nikmati. Untuk rasa yg lemak berkrim, Along cuma gunakan susu pekat tanpa memasukkan gula walau sedikit pun. Lagi pun rasa lemak susu pekat tu dapat imbangkan rasa masam manis tapai ubikayu. Resipi kat bawah ni Along dah sukatkan untuk anda walaupun pada mula nya Along tambah sedikit2 untuk mendapatkan kepekatan adunan yg di kehendakki.

Resipi di hasilkan oleh: AlongRoz@HomeKreation

Saiz: 9" bulat / 8" persegi

BAHAN2:

500g Tapai Ubikayu yg di lecek halus (tengok sini) 

1 cwn Susu Pekat

1 bungkus (200ml) Santan

2 bj Telur

1/2 cwn Tepung Gdm

1/2 st Garam

Pewarna Oren

CARA2:

1. Campurkan kesemua bahan sehingga sebati.

2. Tuangkan ke dlm tin yg di miyakkan.

3. Bakar 180C selama 1 jam dan atas nya garing.

Tapai Ubikayu (Fermented Tapioca)

 I have been successful in making Fermented Glutinous Rice (Tapai Pulut), which I made countless number of times already. This time, I'm experimenting for Tapai Ubikayu. It has been decades since I last had fermented tapioca because it is not a common food in Sarawak... I almost forgotten what the taste like... My hubby's relative sent me a gunny of fresh tapioca hoping to taste the fermented tapioca after I told him about it. So here it comes...

 After two days of fermentation, I tested the Tapai and it wasn't as sweet as expected. I put it back to the hidden corner in the store room and tested it out again on the 3rd day.... it tasted even worse than the 2nd day with sourish sensation. I felt so frustrated and placed the whole container in a fridge hoping to turn it out into something when I have time later. Quickly, I called my sifu (my Emak lah of course) to describe it to her the outcome & she confirmed that I failed.... Today is the 4th day and I'm planning to make kuih out of it.... I tasted a piece and to my surprise it turned out sweet...! I was so happy that at last I could enjoy something that I've been craving for a long time! The tapioca that I used was a bit matured with lots of fibres otherwise my tapai will taste a lot more better. I will send half of the container back to my hubby's relative this weekend and hope that the taste will not turn sourish again by then.

The recipe I used is quite similar to my Fermented Glutinous Rice. I made it with 4kg tapioca which is 4 times of below recipe.

By: Roz@HomeKreation
INGREDIENTS:
1 kg Fresh Tapioca
1 pc (+/- 15g per piece) Tapai Yeast - ground
2 tbs Sugar

METHOD:
1. Peel & wash tapioca and ensure it is really clean.
Cut into preferred size.
Boil until 3/4 cooked.
Cool completely.

2. Mix sugar & yeast.
Sprinkle into the base of a container.
Arrange tapoca in the container & sprinkle yeast mixture.
Repeat layering tapioca & yeast.

3. Wrap & keep in a dark place for 36 hours.
The tapioca should be soften by then.

Bouquet of flowers that have dried out but still look lovely (gift from a friend recently)

BAHASA MALAYSIA VERSION

Dah lama sangat teringin nak makan tapai ubi... semenjak meninggalkan bangku sekolah dan kampung halaman sampai sekarang tak pernah terjumpa Tapai Ubikayu... (kesian kan...!). Bila sedara hubby makan Tapai Pulut Along yg sangat manis baru2 ni, Along pun cerita lah pasal keenakan Tapai Ubikayu. Terus jer dia hantor seguni ubikayu.

Tak pernah lagi buat Tapai Ubikayu, ini cuba2 nasib jer... boleh baca (siapa yg paham lah) pengalaman menapai ubi yg dlm BI kat atas... tak larat nak ulang cerita dlm BM. Along buat guna resipi yg sama macam buat Tapai Pulut kat sini tapi kurangkan gula. Meh nengok resipi nya:

By: AlongRoz@HomeKreation

BAHAN2:
1 kg Ubikayu
1 biji (+/- 15g sebiji) Yis Tapai - hancurkan
2 sb Gula

CARA2:
1. Kopek ubikayu & bersihkan sehingga betul2 bersih.

Potong mengikut saiz yg anda suka.

Rebus sehingga 3/4 masak.

Sejukkan sepenuh nya.

2. Campurkan yis & gula.

Taburkan ke atas dasar bekas plastik.

Aturkan ubikayu ke atasnya & ulangi taburan yis & susunan ubikayu sehingga habis.

3. Bungkus bekas plastik dgn kain tebal & simpan di tempat gelap selama 36 jam.
Ubikayu akan jadi lembut bila tapai sudah 'masak'.

Steamed Yogurt Cupcakes (Apam Yogurt)

 I still have some leftover yogurt after making the Chocolate Yoghurt Cake the other day. While thinking what to do with it, I saw KakPaty making this blossom Apam Yogurt. I search for the original owner and then found out that there are so many blogger friends who have tried it successfully and original recipe was from Rima (many thanks to Rima for the marvelous recipe, KakPaty and all who shared their beautiful photos).

For info, I was so lazy to take out my steamer pot & simply used a wok to steam the cupcakes.... The water was shallow and hence dried out after each batch - I had to heat up the water for every batch and furthermore I could only steam a small number each time.... fiushhh! The lesson is next time I better use the normal steamer pot.....

By: Roz@HomeKreation
Source: KakPaty
Original recipe by: Rima
Makes 28 pieces
INGREDIENTS:
1 1/3 cup Castor Sugar (HomeKreation: reduced i/o 2 cups) 
1 tsp Ovallete
2 cup Flour
1 cup Fresh Thick Yoghurt
2 Eggs
1/2 tsp Double Action Baking Powder
1 tsp Cocoa Powder (HomeKreation: I skipped)
1 tsp Chocolate/Pandan Paste 

METHOD:
1. Beat all of them together until the batter becomes pale, thick, and the whisk leaves a vivid trail when stirring through the batter.
2. Spare some batter for the chocolate topping (about 5 tbsp), mix it with cocoa powder and chocolate paste.
3. Drop the white batter into cups, then drop a teaspoon of chocolate batter on top of every cup.
4. Steam for 15 mins.
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BAHASA MALAYSIA VERSION

Ramai yg dah cuba buat apam ni tapi Along baru terhegeh-hegeh mencuba. Nasib baik gak dapat peluang mencuba sebab sedap banget kuih ni... takda masalah untuk mekar, semua nya tersenyum lebar. Puas hati betul buat ni & anak2 pun cakap sedap.

By: AlongRoz@HomeKreation

Source: KakPaty

Original recipe by: Rima

Alih bahasa by HomeKreation

Bilangan 28 ketul

BAHAN2:
1 1/3 cwn Gula Kastor (AlongRoz: dah kurangkan drpd 2 cwn sukatan asal)
1 st Ovalet
2 cwn Tepung Gdm
1 cwn Yogurt
2 bj Telur
1/2 st Double Action Baking Powder
1 st Pes Coklat/Pandan

CARA2:
1. Masukkan kesemua bhn ke dlm mangkuk & pukul dgn kuasa tinggi sehingga kembang & pekat.
2. Ambil +/- 5 sb & campurkan dgn pes coklat/pandan.
3. Sudukan adunan kedlm cwn kertas & letakkan sedikit adunan coklat/pandan di tengah nya.
4. Kukus 15 min.