Blogging Gift from Hunny

Tiba-tiba je dapat hadiah dari Hunny....hehehe. Memang seronok bila dapat hadiah, tak kira le apa-apa hadiah pun. Tapi Along suka sangat dapat hadiah ni sebab ia nya satu galakan untuk Along meneruskan sumbangan yang ala kadar ni. Walaupun umur "HomeKreation-Kitchen Corner" belum sampai 3 bulan lagi (cukup 3 bulan 18 Julai ni) dah dapat penghargaan dari teman seblogging. Insyaallah, Along akan teruskan sumbangan yang mana terdaya dan tidak lupa juga untuk memberi sokongan kepada teman-teman seblogging yang lain.

Terima-kasih banyak2 pada Hunny atas galakan yang Hunny berikan pada Along. Sorry le lambat amik hadiah ni. Semalam Along tak berapa sihat - selepas balik kerja ketaq2 macam kura2 - masuk blog kejap tak leh tahan, 8.30pm dah kong masuk tidur - mungkin terlampau keletihan...!

Sebagai galakan kepada teman2 blogging yang lain, Along nak hadiahkan kepada semua member2 yg listed kat blog Along, walaupun syarat2 nya adalah seperti berikut:

"This award is to be given to blogs that have at least 3 posts per week" I am passing along this award to :-)

Di harap semua teman2 sudi lah menyambut award ini dan buatlah hadiah ini sebagai penghargaan kepada sumbangan anda tak kira besar/kecil dan semuga anda meneruskan sumbangan dan networking amongst us.

Sweet Sour Fish

I am not sure what fish this is - it looks like a Red Snapper but it has shiny & larger scales. My children love this fish uncut & deep-fried.

Here how I cook my Sweet Sour Fish:

INGREDIENTS:

1 large Fish

½ tsp Turmeric powder

½ tsp Fennel seed*

3 cloves Garlic*

1 inch Ginger* (*pounded)

1 tbsp Chilli paste

3 tbsp Tomato sauce

3 tbsp Chilli sauce

½ cup Water

1tsp Cornstarch + sufficient water to form paste

1 Big Onion - sliced into thick rings

1 Tomato - cut 6

½ cup Frozen Mixed Vegetabled

2 Green Chillie - cut each lengthwise into 2 parts

Spring Onion & Chinese Celery - chopped

1/2 tbsp Sugar

Salt & MSG (optional)

METHOD:

1. Rub fish with salt & turmeric powder and deep fried until cooked.

Dish up.

2. Heat up 2 tbsp oil & fry pounded ingredients and chilli paste until fragrant.

Add in sauce & water and let it boil.

Add in the rest of ingredients & boil for short while.

Pour onto the fried fish.

3. Serve with white rice.

Layered Chocolate Mud Cake (Kek Idola)

This is heavenly rich & moist layered cake with chocolate mud cake in the centre. The best layered cake recipe I have of all which shared by my sister-in-law. Unlike the typical Sarawak layered cakes which use a lot of egg yolks with wasted egg whites, this recipe uses 10 whole eggs, but yet produces very moist texture. Also, the method is different and does not use ovalette.

It sliced well if you let the cake cool completely or fridged but my children love to eat the cake hot from the oven so it smudged a bit in the picture above.

I have refined the recipe into gram instead of glass for easy measurements.

By: Roz@HomeKreatiom
INGREDIENTS:
450g Butter
190g Castor sugar

10 Eggs

250g Condensed Milk
1 can (140ml) Coconut Cream 
220g Sekaya (Egg jam)

200g Horlicks

270g plain Flour / Hongkong Flour

100g Milo

300g Chocolate - melted 
Yelllow coloring

METHOD:
1. Beat butter & sugar until white & fluffy.
Add in egg one by one while beating.
Add in milk, coconut cream, sekaya, Horlick & flour - beat until well blended before adding each ingredients.

2. Divide into 3 equal parts.
Add milo & chocolate into one part.
Add yellow coloring to 2 parts.

3. Grease and line 9inch x 9 inch tin.
Spread evenly 2 scoops of yellow mixture & grill until top is brown.
Repeat until one yellow part is finish.
Spread evenly 2 scoops of chocolate mixture & grill until top is brown.

Repeat until chocolate part is finish.

Spread evenly 2 scoops of yellow mixture & grill until top is brown.

Repeat until the second yellow part is finish.

Note: Press each layer with cake presser for even layers.

At the last step, if cake is not cooked, bake at 180C for 15 minutes.

Di atas beberapa permintaan, di sini di sertakan resipi dlm BM:

By: AlongRoz@HomeKreation

KEK LAPIS COKLAT LEMBAB / KEK IDOLA
BAHAN2:

450g Mentega

190g Gula Kastor
10 Telur
250g Susu Pekat1 tin (140ml) Santan pekat
220g Sekaya
200g Horlicks
270g Tepung Gandum/ Hongkong
100g Milo
300g Chokolt - cairkan
Pewarna kuning

CARA2:

1. Pukul mentega & gula sehingga kembang & putih.Masukkan telur satu-persatu sambil di pukul.Masukkan susu, santan, sekaya, Horlick & tepung sambil di pukul sehingga sebati.

2. Bahagi 3 bahagian.

Satu bahagian di campurkan milo & coklat.

2 bahagian lagi di warnakan kuning.

3. Minyakkan & alas tin ukuran 9inchi x 9 inchi.

Ratakan 2 senduk adunan kuning & grill sehingga perang.

Ulangi melapis sehingga habis satu bahagian kuning.

Ratakan 2 senduk adunan coklat & grill sehingga.
Ulangi melapis sehingga habis bahagian coklat.
Ratakan 2 senduk adunan kuning & grill sehingga perang.

Ulangi melapis sehingga habis bahagian kuning yang kedua.
Nota: Setiap lapisan hendak lah di tekan dgn penekan kek lapis sebelum meratakan lapisan yg seterus nya.Akhir sekali, jika kek tidak masak, bakar 180C selama 15 minit.

Midin ( Sarawak Wild Ferns )

Cook Midin similar way like cooking Kangkung Belacan and emmmm.... yummy! Here is how the fresh ones look like:

Another speciality from Sarawak is Midin, a kind of wild ferns grown in bushes along streets. With rapid development and clearance of bushes, Midin is becoming scarce and more expensive nowadays. Midin is tastier compared to the green ferns as it is milder and less starchy.

This is how I cook Midin:

INGREDIENTS:

1 bundle Midin - break it to small pieces & discard the tough parts

3-5 pieces Young Corns - sliced

A bit of Black Fungus - soaked & sliced

2 tbsp Oil

1 Red chilli*

2 Bird-eye Chilli* (optional)

1 inch cube Belacan* (shrimp paste)

3 Shallots*

2 tbsp Anchovies* (* pounded)

Salt & MSG (optional)

METHOD:

1. Heat up oil and fry pounded ingredients until fragrant.

Add in 1/2 cup of water & boil.

Add in Salt & MSG.

Add in young corn and fungus & stir until soften.

Add in Midin & stir until cooked.

2. Serve with white rice & other dishes.

Salted Terubuk Fish ( Longtail Shad )

Introducing one of Sarawak specialities - Salted Terubuk. For best result, cut it into big pieces and fry until just cooked so that the flesh inside remains juicy. Alternatively, you can steam it just like cooking any steam fish.

The one I bought today cost me RM16 and weighted about 760g.

See inside the fish, the flesh remains fresh. The process of making Salted Terubuk is not similar to typical salted fish which are sun dried but actually soaked in salted water & kept in fridge to ensure freshness.

This is how the Terubuk market looks like in Miri. At the far right upper row are the Salted Terubuk roes. It is very expensive ranging from RM30-60 per piece depending on size.