SOTO KAKI AYAM (Chicken Feet Soto)

  Scroll down to the bottom for English version

Salam sahabat2 semua. Musim PKP ni bagus sangat kalau sediakan masakan sendiri daripada beli dari luar. Tentu nya resepi yang mudah dengan bahan2 yg sedia ada dapat membantu anda untuk sediakan masakan2 yg istimewa untuk keluarga.

Maaf ya gambar cincai2 guna handphone, soto pon berterabur jer dalam pinggan tu sebab dah lapar sangat dan tak rancang nak masuk blog pon... tapi Along nak share juga sebab Soto ni guna rempah homemade tapi amat mudah utk menyediakan nya. Kaki ayam pula kumpul2 berlambak dalam petiais, buat sup memang sesuai sangat lah. Bagi yg tak gemar dgn kaki ayam boleh jer ganti dengan kerangka ayam.

Rempah soto ni Along tengok kat blog CheNom tapi kita adjust2 sikit ikut citarasa sendiri. TQ CheNom, Along suka tengok video2 CheNom yg mantap.

Resepi di bawah ni Along cuba ringkaskan seboleh nya supaya mudah nak rujuk, kalau tidak nanti takut panjang berjela pula. Kalau ada apa2 yg kurang jelas sila lah tanya ya.

SOTO KAKI AYAM

By: AlongRoz@HomeKreation

Saiz hidangan: ~6 persons
A. BAHAN2 SUP:

2 dozen Kaki Ayam / Kerangka secukup nya (rebus / pressure cook sehingga empuk)

Rempah Tumis (Bunga Lawang, Kulit Kayu Manis, Bg Cengkih, Pelaga)

2 sb Serbuk Jintan Manis

2 sb Serbuk Jintan Putih

1+ sb Serbuk Jintan Putih

2 st Serbuk Kunyit

8-10 ulas Bwg Merah*

5 ulas Bwg Putih*

3 btg Serai*

2" Halia* (* Kisar halus dgn sedikit air)

1 ketul Kiub Ayam

Garam

CARA2:

1. Panaskan sesenduk minyak & tumis rempah2 dan bahan2 kisar sehingga wangi dan garing.

2. Masukkan air secukup nya (~2 liter) bersama rebusan kaki ayam / kerangka, kiub ayam & garam.

3. Didihkan dan reneh sehingga naik rasa.

B. BEGEDIL DAGING / AYAM

2 biji Kentang Russet - kupas - hiris tebal - goreng - tumbuk

~100g Daging / Isi Ayam - cincang halus - masak atas kuali sebentar sehingga masak

1 st Rempah Kari

Sedikit hirisan Daun Bawang / Sup

2 sb Bwg Goreng

Garam

CARA2:

1. Gaul kesemua bahan & bulat2kan.

2. Pukul sebiji telur bersama sedikit garam & lada sulah.

3. Celup bebola ke dlm telur & goreng sehingga masak.

C. SAMBAL KICAP

1/2 cwn Kicap Lemak Masin Manis

Segenggam Cili Padi Hijau

4 ulas Bwg Putih (bakar sebentar)

1 biji Limau Kasturi

-Blend semua sehingga lumat.

D. HIDANGAN:

Hidangkan sup soto bersama:

- Nasi Himpit

- Begedil Daging / Ayam

- Su'un Goreng

- Bihun

- Isi Ayam yg di goreng & di carik2

- Taugeh yg di celur sebentar

- Kacang Tanah goreng

- Daun bwg / sup

- Bawang Goreng

- Sambal Kicap (WAJIB ada!)

 This is my own version of Soto using chicken feet and using homemade Soto spice (Credit to CheNom for the guidance to prepare the spice). It is so easy to prepare especially with the aid of an instant pot - I managed to cut down the time to cook the chicken feet and the Nasi Himpit (pressed rice bags) by less than half the time of conventional stove cooking.

CHICKEN FEET SOTO
By: Roz@HomeKreation

Serves: ~6 persons

A. SOUP INGREDIENTS:

2 dozen Chicken Feet / alternatively Chicken Frames (boil / pressure cook)

Mixed Spices (Star Anise, Cinnamon sticks, Cloves, Cardamons)

2 tbsp Fennel Seed Powder

2 tbsp Cumin Powder

1+ tbsp White Pepper Powder

2 tsp Turmeric Powder

8-10 Onions*

5 cloves Garlic*

3 Lemongrass*

2" Ginger* (* Blend with a bit of water)

1 pc Chicken Cube

Salt

CARA2:

1. Heat 1 scoop of oil and stir-fry all spices and blended ingredients until fragrant and slightly browned.

2. Pour in enough water (~2 liters) together with the boiled chicken feet / frame, chicken cube & salt.

3. Let it boiled and simmer until it tastes well.

B. MEAT/CHICKEN BEGEDIL BALLS

2 pc large Russet Potatoes - peeled - sliced - deep fried - pounded

~100g Minced Beef / Chicken - stir fry until cooked

1 tsp Curry Powder

Spring Onion / Celery - chopped

2 tbsp Fried Onions

Salt

METHOD:

1. Mix all ingredients and shape it into small balls & flatten it slightly.

2. Beat one egg + salt & pepper.

3. Dip the meat balls into the beaten egg & deep fry until done.

C. HOT BLACK SOY SAUCE

1/2 cup Soy Sauce (Sweet & Salty)

A handful of Green Cili Padi

4 cloves Garlic (roasted)

1 Kasturi Lime

-Blend all to mix well.

D. SERVING:

Serve the soup with the followings:

- Press Rice (buy the ready packs and boil per instructions)

- Meat / Chicken Begedil

- Fried Vermicili

- Meehoon

- Chicken Floss (Shredded fried chicken breast)

- Blanched bean sprouts

- Fried peanuts

- Spring Onion / Celery - chopped

- Fried Onions

- Hot black soy sauce (MUST have)

Bingka Ubikayu Filifina (Cassava Cake with Custard Topping)

 Scroll down to the bottom for English version

Assalamualaikum pembaca yang sudi singgah di blog Along yang sudah lebih setahun sunyi tanpa update. Tetiba harini rasa rindu pulak nak update sesuatu. 

Kelmarin ada  pula mencuba kuih ni yang agak berbeda dari bingka di Malaysia dengan tekstur yang lembut dan topping kastad yang manis. Bingka Malaysia agak kenyal tetapi versi filifina ni menggunakan santan yg agak banyak kuantiti nya dan hanya menggunakan susu pekat sebagai pemanis tanpa gula. Itu yang buatkan Along rasa tertarik nak mencuba sebab curious nak merasa nya.

Rasa nya lemak manis dan amat lembut dan sesuai sebagai pemanis mulut terutama selepas berbuka puasa kelmarin. Bagi yg tak gemarkan manis, boleh skip taburan gula perang.

BINGKA UBIKAYU FILIFINA

By: AlongRoz@HomeKreation

Source: Blog ManilaSpoon

Saiz: 9" x 9" persegi

BAHAN2:

1 Ib Ubikayu (di sagat)

14oz Susu Pekat Manis

14oz Santan Cream (dlm kotak)

2 bj Telur

2-3 biji Buah Pelaga - optional (ambil biji nya sahaja & di tumbuk)

TOPPING:

7oz Susu Pekat Manis

1/4 cwn Single Cream / Susu Cair Evaporated

2 bj Telur

1 st Esen Vanilla

1-2 sb Gula Perang (utk tabur)

CARA2:

1. Panaskan oven 180C. Sapu acuan tin dgn mentega.

2. Campurkan kesemua bahan2 kuih.

Bakar selama 50 minit.

3. Campurkan kesemua bahan2 topping.

Tuangkan ke atas kuih dan bakar lagi selama 20 minit sehingga kastad set.

4. Taburkan gula perang dan bakar dgn api atas "Grill" sehingga gula cair. Boleh skip step ni jika tak suka kuih terlalu manis.

Hi everyone!! I hope all are well and stay cool and safe during this pandemic time. Sorry for a long disappearing action due to hectic retirement life. I'm glad my retirement life is so fulfilling but sorry that blogging has not been easy for me nowadays. I've been cooking and baking a lot but not much opportunities to do a proper photographing and sitting behind pc can be a back torture sometimes.

Anyway, here sharing a recipe I tried yesterday. Didn't manage to capture a great photos... no special table set up and using just a handphone camera but hopefully something to kick this blog alive.

I was attracted to try this one because it seems quite different than our Malaysian bingka. It is much softer in texture and not springy due to a lot of cream added to it producing very delicious creamy and soft kuih. The bottom is moderate sweetness but complimented well by its sweet custard topping. The sugar sprinkles is a killer for me and will skip next time.

CASSAVA CAKE WITH CUSTARD TOPPING

By: Roz@HomeKreation

Source: Blog ManilaSpoon

Size: 9" x 9" square

INGREDIENTS:

1 Ib Grated Cassava

14oz Condensed Milk

14oz Coconut Cream

2 large Eggs

2-3 Cardamon (extract seed & pound - optional)

TOPPING:

7oz Condensed Milk

1/4 cup Single Cream / Evaporated Milk

2 large Eggs

1 tsp Vanilla Essence

1-2 tbsp Brown Sugar (for sprinkling)

METHOD:

1. Preheat oven 180C. Grease baking tin well with butter.

2. Mix all cake ingredients and bake for 50 minutes.

3. Mix all topping ingredients and pour onto baked cakes and continue baking for another 20 minutes.

4. Sprinkle with brown sugar and broil for about 2 minutes until the brown sugar melt and caramelised. Skip this step if you prefer moderate sweetness.

Kek Lapis Pandan Cadbury

 It has been quite a while not showing off my Kek Lapis (Sarawak Layered Cake)... Today I just baked one... which am preparing for our family away day this week end. My nephew requested for Cadbury Layered Cake whislt Pandan Layered Cake has always been most popular amongst my relatives. To please all, I simply combined both flavor into one instead of having to make two separate cakes.... clever eh... LOL.

For the recipe, you can translate from the BM version below.

BAHASA MALAYSIA VERSION
  Assalamualaikum buat yang sudi menjenguk blog Along yang dah usang ni.... Tetiba rasa nak update blog... Dah lama tak tayang kek lapis kat sini... Kebetulan harini Along baru jer siapkan sebiji kek lapis untuk bawa bekal Percutian Hari Keluarga hujung minggu ini. Ada yg minta buatkan Kek Lapis Cadbury tapi ramai lak yang suka Kek Lapis Pandan.... so senang cerita satukan jer dua2 tu jadi lah kek yang tertera hari ini.... heheee.... jimat waktu tak payah nak buat dua biji kek kan...!

Ini resepi fevret Along sebab kek lapis ini adalah yg paling simple bahan2 nya. Kalau tak percaya boleh bandingkan dgn resepi2 kek lapis yang Along pernah share sebelum ini tetapi hasil nya amat sedap tak muak dan kek yg lembab.

Kalau dah cuba jangan lupa ucap terima-kasih sebagai ucapan syukur kepada Allah ya.... insyaallah semuga kita semua dalam rahmat Nya.... aamiin...

psssst.... Along guna butter cap Anchor... Horlicks takda hentam guna Malt Emran (manis sedikit lah banding dgn Horlicks tapi warna kek lebih gelap).

KEK LAPIS PANDAN CADBURY
By: AlongRoz@HomeKreation
Hasil: 8.5" x 8.5"
BAHAN2:
450g Mentega
160g Gula Halus
10 biji Telur gred A
1 cwn Susu Pekat
200g Horlicks*
220g Tepung Gandum* (* campur)
Pandan Paste
1 bungkus Coklat Cadbury - cincang

CARA2:
1. Pukul mentega dan gula sehingga kembang & putih.
2. Masukkan telur sebiji-sebiji sambil di pukul rata.
3. Masukkan susu pekat sambil dan di pukul sehingga sebati.
4. Akhir sekali masukkan campuran tepung* sambil di putar perlahan.
5. Bahagi adunan kepada dua bahagian dan campurkan pes pandan ke dalam satu bahagian.
6. Ratakan 6 sudu makan adunan pandan ke dalam tin dan panggang sehingga keperangan. Ulangi bakar selapis demi selapis sehingga habis.
7. Lapiskan pula dgn adunan yg tiada warna sehingga habis. Tabur potongan coklat pada setiap lapisan ketiga.

Air Fryer Omelet ( Telur Dadar Air Fryer )

  You should try making omelet in air fryer... for many reasons! I talked a lot about air fryer in my previous post here. You can make thick omelet without having to worry about the typical problems of uncooked and yet burned omelet when cooked in a pan above a stove. I now can enjoy thick, fluffy and juicy omelet.

See the second photo how to place it in the air fryer. Use a pan smaller than the air fryer pot and cook about 10-15 minutes at 140C. Herewith, I'm using only 4 eggs + 1 tbsp oil + chopped bean curd + spring onions + tomato + salt + pepper. Test done-ness and add extra cooking time as necessary... after several attempt you will understand better your own air fryer.

 BAHASA MALAYSIA VERSION
   Memang berbaloi dan mudah kerja memasak dengan air fryer ni. Along ada citer pasal air fryer kat sini kalau minat nak beli air fryer tapi unsure, boleh lah baca pengalaman Along kat situ.

 Meh cuba buat telur dadar pulak kali ni. Along suka sebab cara begini dapat hasilkan telur dadar yang tebal dan gebu serta juicy. Kalau nak buat yg tebal dalam kuali agak susah sebab tengah nya lambat masak dan di luar mudah hangus.

  Cara nak masak nya mudah jer, letak bancuhan telur ke dlm bekas aluminium yg muat ke dlm air fryer dan bakar 140C selama lebih kurang 10 minit - bergantung kpd saiz yg anda buat. Di sini Along guna 4 biji telur + 1 sb minyak + sekeping tauhu + daun bawang + tomato + garam + serbuk lada. Selepas 10 minit, test masak ke tak dan tambah masa jika perlu.

Soft Durian Puffs ( Karipap Apam Durian )

Durian season is now over... however, the sensational durian delicacies made many months ago were still freshly luring in my mind for its sweet, creamy and special fragrance!

No fuss with only three ingredients to produce amazingly soft puffs. The creamy durian fillings perfectly complement the soft fluffy skin in each and every bites! Perhaps, the filling preparation will require little bit more effort and for some people who hate standing up long beside the stove due to aging knees (am referring to myself actually....LOL!) will still not complaining for the craze of durian!

I may not post this in the right timing or season for you to try but in some places you can get durian throughout the year long....

If you require the recipe in English, just shout and will be happy to do so. The recipe is quite long to type, so will do so only if anyone needs it.

Here is the recipe in English... hope you will enjoy making them...

SOFT DURIAN PUFFS
By: Roz@HomeKreation
Source: IzaAkma@SinggahsanaKitchen (English translation by HomeKreation)
INGREDIENTS:

150g Flour

250g Pandan Juice

1 packet (4.3g) Eno Fruit Salt

Coloring - green / yellow

METHOD:

1. Mix flour, pandan juice & coloring until smooth.

2. Add in Eno & stir until bubbles disappeared.

Let it rest 15-25 minutes.

3. Heat up a pan with slow fire:

- Spread a scoop of the batter to form a small circle. Make it about 1/2 cm thickness in the centre.

- Lift it out of the pan once cook and bubbles surfaced (no need to flip).

4. Fill with durian custard right away and press the edge. You can use curry puff moulds if you like.

DURIAN CUSTARD
120g Evaporated Milk
130g Fresh milk
1 tbsp (10g) Custard Powder
1 tbsp (10g) Cornflour
2 tbsp Sugar
1 Egg Yolk
1/4 tsp Salt
150g Durian Pulp

- Mix all ingredients in a pot and cook above slow fire until thickened.
- Cool the custard before filling the puffs.

*******************************************************************************

BAHASA MALAYSIA VERSION
  Musim durian memang dah abis tapi  godek2 jumpa lak photo ni dalam handphone. Walau pun dah beberapa bulan yg lalu, tapi keenakan nya masih terasa. Sayang pulak kalau tidak di kongsikan resepi ni.
  Resepi ni di kongsikan oleh Iza Akma dalam tahun 2013... lama dah tu tapi baru ni Along mencuba. Memang berbaloi buat nya - kulit apam yg lembut dan inti yg enak meleleh, sebiji memang tak cukup sekali cuba nak lagi!
  Nak buat tak susah sebab bahan2 tak banyak tapi kena rajin sikit lah nak godek masak sebiji2 tu. Tak lama nak masak dia pun sebentar sahaja. Dapat banyak biji juga walau pun tepung yg sedikit. Lupa pulak nak tulis berapa biji sewaktu buat dulu tu.

KARIPAP APAM DURIAN
By: AlongRoz@HomeKreation
Source: IzaAkma@SinggahsanaKitchen (Along taip semula resipi spy lebih ringkas)
BAHAN2:
150g Tepung Gandum
250g Air Jus Pandan
1 peket (4.3g) Eno Fruit Salt
Pewarna - hijau/kuning

CARA2:
1. Campurkan tepung, air pandan & pewarna sehingga sebati.
2. Masukkan Eno dan kacau sehingga buih2 hilang.
Perap selama 15-25 minit.
3. Panaskan kuali leper dgn api perlahan.
- Ratakan sesenduk adunan dan lenserkan bentuk bulat kecil. 
- Ketebalan nya ikut citarasa masing2... Along sengaja buat tebal sedikit supaya ia bersarang dan naik gebu. Kalau terlalu nipis ia akan rangup dan liat apabila sejuk.
- Biarkan sehingga gelembung2 udara di permukaan nya dan kelihatan masak rata baru lah angkat (tak perlu di terbalikkan).
4. Terus letakkan inti durian selepas di angkat dan picit2 ditepi nya untuk melekatkan. Boleh juga guna acuan karipap jika suka. 

INTI KASTAD DURIAN
120g Susu Sejat
130g Susu Segar
1 sb (10g) Tepung Kastad
1 sb (10g) Tepung Jagung
2 sb Gula Pasir
1 bj Kuning Telur
1/4 st Garam
150g Isi Durian

- Satukan kesemua ke dlm periuk & masak sehingga kental dgn api perlahan sehingga kental.
- Sejukkan sebelum di guna untuk inti apam.