Lempeng Lemantak Udang

 This pancake using local Sarawak wet sago flour (Lemantak) is my transformation of the traditional Suman (grilled kuih wrapped in nypa leaf)... same ingredients except the cooking method because absence of nypa leaves in KL.

Recipe in English is upon request.... I guess not many interested as the main ingredient which is Lemantak is not available in Peninsula.

Mixture ready for cooking

Cooking in process

BAHASA MALAYSIA VERSION
 Along ada perkenalkan bahan asli Lemantak dari Sarawak ni kat entri yg lepas kat sini. Kali ni Along buat lempeng yg sama tapi berisi udang. Kat Sarawak selalu nya kuih berinti udang ni di panggil Suman, di balut dgn daun nipah dan di panggang atas bara api.... bau nya amat harum! Kat KL ni susah lah nak cari daun nipah, jadi Along transform kuih Suman tu jadi lempeng.... sedap nya.... kalau dah biasa makan masakan Sarawak, memang sedap sangat kuih2 camni...

Cara buat nya sama jer seperti kat sini, cuma isinya di gantikan dgn udang.

Kuih Lompang Pandan tanpa Pewarna

 Menu on Iftar day 9 and made a big batch for sadaqah to our surau downstairs...

The success of the kuih making is determined by the hole in the middle... so mine is considered successful as you can see a deep hole in each of the kuih. I decided not to add any color additive this time and it was just tinted naturally with juice from pandan leaves. It is a bit firmer in the middle and softer in the outer part, perhaps because of cornflour... shall test without it next time.

By: Roz@HomeKreation
Source: MR_SitiNor
English translation by HomeKreation
Yields 30+ pieces
INGREDIENTS:
2 cups Rice Flour
1 tbsp Cornflour
2¾ cups Water (I think can increase to 3 cups)
2/3 cups Sugar
1 tsp Lime Water
5 pcs Pandan leaves
1 tsp Green Coloring (I skipped)
Fresh Grated Coconut*
A pinch of Salt* (*steam with 1 Pandan Leaf)

METHOD:
1. Boil sugar and 1½ cups water until dissolved. Cool.
2. Blend pandan leaves with remaining water and sieve the juice.
3. Mix flour, sugar syrup, pandan juice, lime water & color until smooth. Sieve.
4. Pour into small cups and steam for 15 minutes until cooked.
5. Top each kuih with a pinch of coconut.

BAHASA MALAYSIA VERSION
Menu iftar hari ke 9 dan buat banyak untuk sedekah ke surau tingkat bawah ni, tinggal sepiring kecil untuk Along dan hubby. Puasa2 ni, suka makan kuih2 macam ni terutama selepas tarawikh bila perut mula berkeroncong kembali.

 Nampak pucat jer kuih ni sebab Along tak letak pewarna... sengaja tak letak sebab nakkan harum pandan semulajadi dan tak mau pewarna kimia lah konon... tapi rasa nya lebih ceria jika di letak beberapa titik.... Seronok sebab kuih2 lompang ni semua nya berlubang dalam di tengah2 nya.... cuma Along rasa kat tengah dia tu keras sikit, ok tapi kalau tambah air lagi next time tentu lebih lembut & sedap. Manis nya pula dah cukup sedang.

By: AlongRoz@HomeKreation
Source: MR_SitiNor
Resipi di bawah ni Along dah ubah sukatan sbb tepung tak cukup
Bilangan: 30+ bj
BAHAN2:
2 cwn Tepung Beras
1 sb Tepung Jagung
2¾ cwn Air (lenkali Along akn cuba 3 cwn)
2/3 cwn Gula Pasir
1 st Air Kapur
5 helai Daun Pandan
1 st pewarna Hijau (Along tak letak)
Kelapa Parut*
Secubit Garam* (*kukus dgn 1 helai Daun Pandan)

CARA2:
1. Masak gula dgn 1½ cwn air sehingga larut. Sejukkan.
2. Blend daun pandan dgn air yg selebih nya & tapis.
3. Campurkan tepung, air gula, air pandan, air kapur dan pewarna sehingga sebati.
Tapis.
4. Tuangkan ke dlm acuan2 lompang & kukus selama 15 minit.
5. Hidangkan kuih lompang dgn secubit kelapa dia atas setiap biji.

Som Tam (Kerabu Betik Muda)

 My Iftar menu on day 9... Som Tam or Young Banana Salad is delicious as an appetizer to accompany the main dish which was Salmon Curry on that day.... I got the young papaya from my sister who planted it in her backyard - beautiful red in color despite it has not yet ripened.

By: Roz@HomeKreation
INGREDIENTS:
1 bowl Shredded Young Papaya
1 handful Dried Shrimps*
5-7 Chili Padi* (* pounded)
1/2 Big Onion - sliced
1 small stalk Coriander Leaves - chopped
1 tbsp Fish Sauce
1/2 Lime - squeeze juice
1 tsp Sugar
Salt

METHOD:
1. Mix all ingredients and serve.
 

BAHASA MALAYSIA VERSION
Menu Iftar hari ke 9.... buat Som Tam ni untuk penambah selera di kala tekak kepahitan... memang berselera di gandingkan dgn lauk Kari Salmon hari itu... Nak buat nya amatlah mudah cuma susah nak dapatkan betik muda yg sedap. Betik ni pemberian my sister yg tanam sendiri kat belakang rumah, species yg sedap dan kemerahan walaupun masih muda.

By: AlongRoz@HomeKreation
BAHAN2:
1 mangkuk Betik Muda yg di sagat
1 genggam Udang Kering*
5-7 bj Cili Padi* (* di tumbuk)
1/2 bj Bwg Besar - hiris
1 tangkai Daun Ketumbar - cincang
1 sb Sos Ikan
1/2 bj Limau Nipis - perah air nya
1 st Gula
Garam

CARA2:
1. Gaul rata kesemua bahan2 dan hidangkan.

Salmon Curry (Kari Ikan Salmon)

It is easy to find Salmon in KL anytime at any hypermarkets and it is way cheaper than in Miri. I bought a small size Salmon and tried cooking them in curry today for our Iftar day#9... it turned out delicious!

By: Roz@HomeKreation
INGREDIENTS:
1 small Salmon (weighing less than 1 kg)
1 Brinjal - cut
1 Tomato - sliced 8
1 scoop Vegetable Oil
5 Shallots*
3 cloves Garlic* (*sliced)
2 sprigs Curry Leaves
1 tsp Fenugreek Mix (Halba campur)
3 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 a pot & stir-fry sliced* shallots & garlic, curry leaves and fenugreek mix until fragrant.
Add in curry paste & stir until fragrant and oil surface out from the paste.
Add a bit of water from time to time to avoid burning and sticking at the bottom of the pot.
2. Add in coconut milk & tamarind juice and stir until boiled.
Add in salt, fish and brinjal. Add in tomato only after fish and brinjal are done.
Boil for several minutes before switching off the fire.
3. Serve with white rice or roti.
********************************************************************************

BAHASA MALAYSIA VERSION
Alhamdulillah, di izinkan Allah dan di beri tenaga untuk menyiapkan juadah Iftar hari ini yg sudah pun jatuh hari ke 9. Dah takda modal nak masak apa sebab si AlongRiz mesti nak makan lauk ayam.... so Along masak lauk kari ikan dan goreng ayam untuk dia....hehee.
Kat KL ni mudah nak dapatkan ikan Salmon bila2 jer... harga pun murah jer di bandingkan dgn harga di Miri... di sebabkan murah, kita karikan jer lah dia.... kalau mahal sayang gak kan, mesti nak panggang ala2 western gitu.... Ikan Salmon ni lemak rasa nya, so bila di karikan memang sedap!

Ni cara Along masak kari... sempoi jer, semua bahan2 di hiris jer tak payah di tumbuk lebih sedap begini....

By: AlongRoz@HomeKreation
BAHAN2:1 ekor kecil Ikan Salmon (berat kurang dari 1 kg)
1 bj Terung - potong2
1 bj Tomato - potong 8
1 senduk Minyak Masak
5 ulas Bwg Merah*
3 ulas Bwg Putih* (*hiris)2 tangkai Daun Kari
1 st Halba Campur
3 sb Serbuk Kari Ikan - campurkan dgn sedikit air menjadi pes
1 mangkuk Santan
1 sb Asam - perah dgn sedikit air
Garam

CARA2:
1. Panaskan minyak di dlm periuk & tumis bahan2 hiris*, daun kari, halba campur sehingga wangi.
Masukkan pes kari & kacau sehingga terbit minyak, masukkan sedikit air dari masa ke semasa supaya tak hangit dan melekat di dasar periuk.
2. Masukkan santan dan air asam jawa; biarkan mendidih.
3. Masukkan garam, ikan dan terung; masukkan tomato hanya apabila ikan dan terung sudah empuk.
Biarkan mendidih beberapa minit sebelum api di tutup.
4. Hidangkan dgn nasi atau roti.

Talam Ubikayu Pandan

I had some leftover grated fresh tapioca from the other day and started drooling when I thought about Talam Ubikayu blended with Pandan flavor. I made the typical Talam Ubikayu in here before which turned out very nice but wanted to experiment a recipe that gives me a different outcome.

I adapted, modified and combined recipes from two different sources - K1 (topping) and Amie (bottom). Thanks to both.

The topping recipe in here uses different type of flour compared to my earlier version. I was hoping it turned out goey with less ratio of flour to liquid but it doesn't. Next time I will switch back to my first version recipe for better texture and taste.

The bottom part is nice and very smooth with translucent look. The Pandan aroma is also nicely blended with the tapioca layer.

By: Roz@HomeKreation
Yields 7"-8" round
TOPPING
60g Rice Flour
20g Tapioca Flour
400ml Instant Coconut Milk
100ml Water
1 tsp Salt (I will half this next time)

BOTTOM
1½ cup Grated Cassava / Tapioca
100ml Water
25g Cornflour
1 tsp Pandan Paste
200g Sugar*
200ml Water*
1 Pandan Leaf* (* boil until sugar is dissolved, keep cool)

METHOD:
1. Prepare the bottom layer first:
Place all ingredients in a blender & process until smooth.
Pour the mixture into a pot and stir above small fire until warm-up.
Pour into a tin lined with banana leaf & steam 30 minutes above medium fire.
2. Prepare the topping:
Mix all topping ingredients and stir above small fire until warm-up.
Pour on to the first layer and steam 40 minutes.
3. Cool the kuih before slicing.

BAHASA MALAYSIA VERSION
Along buat ni pada hari Iftar yg ke 3 sebab ada lebihan ubikayu parut (selepas buat kek ubikayu birthday hubby tempoh hari). Tetiba teringin pulak nak makan Talam Ubikayu... dok terbayang mesti sedap kalau dapat yg kepala kuih tu lembik2 lemak berkrim... dan lapisan bawah nya pula lembut berperisa pandan... amboi, pose2 ni banyak lak songeh....hehee

Resipi ni adalah hasil gabungan dari dua sumber yg Along telah ubah-suai dan transform menjadi resipi baru - K1 (lapisan atas) dan Amie (lapisan bawah). TQ kedua2 nya yg sudi berkongsi.

Dulu dah buat Talam Ubikayu kat sini - sedap resipi ni, tapi saja nak cuba resipi lain pula yg guna tepung beras & ubikayu pula. Along tengok K1 buat nampak lembut dia punya tapi Along buat jadi firm sikit, tak tau lah kat mana silap Along ni. Along rasa guna tepung gandum seperti resipi yg pertama tu lebih sedap berbanding tepung beras - ni ikut selera Along lah ya.

Lapisan hijau tu Along sendiri memandai tambah perisa pandan ikut kepala angan2 Along lah... tapi Along rasa sedap dgn tekstur yg lembut dan halus. Di bandingkan dgn resipi ini yg lebih kasar tapi terasa ubikayu nya. Hubby Along, personally prefer yg first tu sbb dia kata leh rasa ubikayu. Kalau anda nak tau, cuba sendiri lah ya.

By: AlongRoz@HomeKreation
Saiz kuih: 7"-8" bulat
LAPISAN ATAS
60g Tepung Beras
20g Tepung Ubikayu
400ml Santan Kotak (Along tak berapa suka rasa santan kotak ni, yg asli lebih sedap)
100ml Air
1 st Garam (Lainkali Along akan kurangkan separuh)
 
LAPISAN BAWAH
1½ cwn Ubikayu Parut
100ml Air
25g Tepung Jagung
1 st Pes Pandan
200g Gula*
200ml Air*
1 helai Daun Pandan* (* masak sehingga gula larut & sejukkan)
 
CARA2:
1. Sediakan lapisan bawah dahulu:
Masukkan kesemua bahan2 ke dlm blender & proses sehingga sebati.
Tuangkan ke dlm periuk & kacau di atas api kecil sehingga naik wap.
Tuangkan ke dlm tin yg di lapik daun pisang & kukus 30 min.
2. Sediakan lapisan atas:
Campurkan kesemua bahan2 dan kacau di atas api kecil sehingga naik wap.
Tuangkan ke atas lapisan pertama yg telah masak.
Kukus selama 40 minit sehingga masak.
3. Biarkan kuih betul2 sejuk sebelum di potong.