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Homemade Burger

January 29, 2014, 6:56 am
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 Either frozen burger pieces from supermarket or ready-cooked burger from famous fast food restaurant, they all are now super-thin.... blame it on terrible inflation... pay more for less! Let's make our own burger meat in order to satisfy our own crave.... you'll get a healthier version of big fat burger.... 100% red meat and most importantly more delicious!!

By: Roz@HomeKreation
Makes 3 burger pieces
INGREDIENTS:
300g Beef - minced 
1/2 packet Kofta Spice Mix
(can replace with 1/4 tsp White Pepper powder, 1 tbsp Breadcrumbs/Flour, 1 tsp Ginger Juice, Salt) 
Chopped Spring Onion

METHOD:
1. Mix all ingredients well & shape into round/oblong patties.
Place them on a griddle and flip once browned.
2. Once cooked, lift out and place in between toasted burger bread together with omelet, grilled tomato and cooked shredded cabbage.
Don't forget chili sauce and mayonis!
3. Serve immediately.



BAHASA MALAYSIA VERSION
Makan burger kat fast food restaurant yang berjenama pun sekarang ni tak puas hati.... kalau beli daging burger kat supermarket pun sama gak.... nipis melayang mak ai.... nak yg tebal dan daging bermutu tinggi baik buat sendiri. Bukan susah camna sangat pun, boleh gak nak buat tebal mana, besor suka hati... lepas tu letak ler apa pun dalam roti tu... best tak leh lawan yang beli....hehe memang puas makan!

Along guna serbuk rempah kofta pemberian sahabat (thanks so much sis!). Kalau takda boleh gantikan seperti resepi di bawah.

By: AlongRoz@HomeKreation
Hasil: 3 ketul
BAHAN2:
300g Daging Lembu - mesin
1/2 bungkus Kofta Spice Mix
(atau gantikan dgn 1/4 st Serbuk Lada Sulah, 1 sb Breadcrumbs/Tepung Gandum, 1st Jus Halia, Garam)
Daun Bwg - cincang 

CARA2:
1. Campurkan kesemua bahan2 sehingga sebati.
Bentukkan bulat/bujur & bakar atas kuali sehingga masak.
2. Lapiskan daging burger ke dalam roti bersama telur, tomato panggang & kobis.
Letakkan juga sos cili & mayonis.
3. Hidangkan segera.

In cooking process

Cooked & ready

Stir fried cabbage with onion
One huge oblong burger filling up a dinner plate!

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HAPPY CHINESE NEW YEAR 2014

January 29, 2014, 7:33 pm
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To all friends and readers, herewith a special greeting from HomeKreation... may the year fulfilled with happiness, good health and success for everyone. Enjoy greeting song from my little Liana....


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Steamed Fruit Cake II (Kek Buah Kukus II)

January 30, 2014, 7:28 am
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 Look no further for moist and delicious fruit cake, you already found one here... perfect to my liking! I made three cakes in a row for CNY gifts for friends. One of them collasped on the floor the moment it came out from the steamer due to my own careless action.... I was too sleepy when the cake was done at midnight & my eyes were half opened.... I didn't realize the cake was placed at the edge of the kitchen cabinet.... I was shocked and frustrated that night but my hubby was happy that he had a chance to taste the hot cake!

By: Roz@HomeKreation
Source: CMG
Translated into English by HomeKreatiom
Size: 8"square
INGREDIENTS:
250g Butter150g Brown Sugar
3 Eggs (Grade A) 
375g Mix Fruits*
300g Flour*
1 tsp Sodium Bicarbonate*
1 tsp Cream of Tartar* (* combined) 
150g Sugar (for making caramel) 

METHOD:
1. Beat butter and brown sugar until fluffy.
Add in egg one by one while beating slowly until well combined.
Add in mixed ingredients marked * until well combined.
2.  Make caramel from 150g sugar & pour into cake batter right away.
Mix it fast before it crystalised.
3. Pour batter into lined and greased tin.
Cover with aluminium foil & steam 4 hours until done.


 
packed for CNY gift

BAHASA MALAYSIA VERSION
Kek kukus Cik Mat ni memang best dan puas hati sangat.... kek yang lembab, manis sederhana & buah2an yang cukup rasa memang amat sempurna untuk perayaan atau kasi adiah pada kawan2 semperna CNY ni. TQ ya Mat, resepi Mat memang mantop! Along buat tiga biji kali ni nak kasi kat kawan2. Yang sebiji pula terhempas ke lantai.... lama sgt mengukus sampai tgh malam... ngantuk amat waktu tu.... mata pun hanya separuh buka... waktu keluarkan kek dari periuk tak sedor terletak kek kat ujung bucu.... aduhhhhh... sedih nya selepas susah payah, lingkup camtu je... tapi takpa lah rezeki orang kat rumah ni je lah.

By: AlongRoz@HomeKreation
Source: CMG
Di taip semula untuk mudah rujuk sendiri dan ubahsuai resipi cara Along. Boleh rujuk kat link CMG untuk resipi asal. TQ CikMat.
Saiz: 8" persegi
BAHAN2:
250g Mentega150g Gula Perang
3 biji Telur gred A
375g Buah2an Kering Campur*
300g Tepung Gandum*
1 st Sodium Bicarbonate*
1 st Cream of Tartar* (* satukan)
150g Gula Pasir (untuk gula hangus) 

CARA2:
1. Putar mentega & gula perang sehingga kembang.
Masukkan telur satu persatu sehingga sebati.
Masukkan campuran tepung & buah2an kering yang di tanda*, sedikit2 sehingga rata.
2. Masak gula pasir sehingga hancur dan menjadi karamel keperangan.
Angkat & terus tuang ke dalam adunan kek & di kacau rata dengan cepat supaya tidak berketul.
3. Tuang adunan ke dalam tin yang di lapik kertas & di gris.
Tutup tin dengan kertas aluminium.
Kukus selama 4 jam sehingga masak.
(Pastikan air telah menggelegak sebelum mula mengukus. Tambahkan air panas apabila air kering, jgn guna air sejuk)

 


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Nasi Goreng Dabai II (Dabai Fried Rice II)

January 31, 2014, 7:40 am
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 This time I'm making use of salted Dabai from my MIL instead of fresh ones (as in the earlier post) with beef and water spinach as other main ingredients.... woooo super delicious!! Hubby & UsuRaz enjoyed it so much too!

Recipe in English will be posted upon request.... I'm so tired as I just finished making some cookies just now.


BAHASA MALAYSIA VERSION
Along syok sendiri.... Nasi Goreng Dabai ni sedap sangat... ikutkan hati mau nak tibai 3 pinggan tapi sabor2 kuatkan iman, dua pinggan pun dah boyot....hehehe. Kali ni Along guna dabai masin yg MIL kasi & campur daging & kangkung.... best in the world. Sebelum ni ada juga entri Nasi Goreng Dabai tapi Along guna dabai fresh.

By: AlongRoz@HomeKreation
BAHAN2:
3 cwn Nasi
~100g Daging Lembu - hiris2 
1 bj Bawang Besar - hiris nipis 
2 sb Cili Mesin
2 bj Telur
3 ulas Bwg Putih - cincang 
3 sb Dabai Masin
3-5 sb Kicap
3 sb Sos Tiram
Sayur Kangkung
Garam, Lada Sulah

CARA2:
1. Gauilkan nasi dgn garam & lada sulah.
2. Panaskan 1 sb minyak & goreng hancur telur & angkat.
3. Panaskan beberapa sudu minyak & goreng bwg besar sehingga garing. Angkat.
Goreng bwg putih dalam minyak yg sama sehingga wangi.
Masukkan cili mesin & goreng sehingga garing.
Masukkan daging & kacau sehingga masak.
Masukkan kicap, sos tiram & dabai masin. Kacau rata.
Masukkan kangkung, nasi, telur & bwg goreng.
Gaul sehingga rata.
4. Hidangkan dgn hirisan cili & keropok ikan.


Salted Dabai (Dabai Masin)

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Kuah Dhal (Plain Dhal Curry)

February 1, 2014, 7:12 am
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 I like this simple plain dhal curry very much.... typically made by mamak and sold with Roti Canai (Malay Paratha). My mother and I used to make this everyday for so many years when we sold Roti Canai during my old school time.... Time flies but those memory lane is still fresh in my mind.... I am successful today because of the hard effort when were poor... alhamdulillah, the income from the roti canai sales paid my school fees without having to borrow or beg money from anyone in my life. Because of the difficult life, I put serious effort in my studies with strong determination to be successful. Indeed it worked out & I was offered government scholarship to study overseas after my SPM. All those remind me not to feel proud but always thankful what I have achieved today and also help other people in need.

By: Roz@HomeKreation
Source/ Inspired by: KakAnim (from Erna)
My recipe & KakAnim's quite similar but simpler method and used peeled green beans
INGREDIENTS:
1/2 cup peeled Green Beans / Small Dhal Beans
2 Shallots*
1 clove Garlic*
1 cm Ginger*
4 Dried Chilies* (* sliced) 
1 tsp Funegerik
1 sprig Curry Leaves
1 tsp Turmeric Powder
Salt

METHOD:
1. Wash & boil green bean with 1 cup water, salt, turmeric powder until soften.
Adjust water to preferred consistency.
2. Heat few tbsp oil & stir-fry sliced ingredients*, funegerik, curry leaves until fragrant.
3. Pour the oil & fried ingredients into boiled dhal & cooked until well mixed.
4.  Serve with chapati / pratha.
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BAHASA MALAYSIA VERSION
Kuah Dhal kesukaan Along makan dengan roti canai... Kuah Dhal ni juga penuh dengan sejarah hidup yang tak dapat di lupakan..... Bila ternampak KakAnim tayang kat blog dia baru2 ni, terus jer Along buat sebab rindu pula lama dah tak buat.

By: AlongRoz@HomeKreation
Source/ Inspired by: KakAnim (KakAnim ambil dari Erna)
Resipi Along & KakAnim tak jauh beza cuma Along guna kacang hijau
BAHAN2:
1/2 cwn Kacang Dhal Halus / Kacang Hijau tanpa kulit
2 ulas Bwg Merah*
1 ulas Bwg Putih*
1 cm Halia*
4 tangkai Cili Kering* (* hiris) 
1 st Halba Campur
1 tangkai Daun Kari
1 st Serbuk Kunyit
Garam

CARA2:
1. Basuh & rebus kacang dhal dgn 1 cwn air, garam & serbuk kunyit sehingga empuk.
Tambah air jika perlu mengikut kepekatan yg di kehendakki.
2. Panaskan sedikit minyak & tumis bhn2 yg di hiris*, halba & daun kari sehingga garing.
3. Tuangkan bhn2 yg di goreng bersama minyak nya ke dlm periuk kacang dhal tadi.
Masak sehingga sebati rasa.
4. Hidangkan dgn sambal & roti canai/capati.



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Chapati (Again)

February 2, 2014, 6:48 am
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 Chapati is my family's specialty.... since small we savour this very much. My mother's chapati is the best and through practices mine is quite close to her quality. Inherently, my children and hubby like it too and I always have stock of atta flour at home. Good quality and tasty chapati should remain soft even when kept whole day in room temperature. Homemade is the best as it is less oily and guaranteed healthier.

I previously shared the recipe here but repeating herewith for ease of reference.

By: Roz@HomeKreation
Yield 8 pieces
INGREDIENTS:
500g Atta Flour (Indian wholemeal flour)
Warm Water + salt + sugar 

METHOD:
1. Mix liquid into flour until dough is formed & knead lightly.
2. Divide into 8 balls & brush with oil.
Rest them for about 10 minutes, then roll it into thin circle.
3. Cook on a hot griddle, flipping frequently until cooked.
4. Spread with butter/ghee once cooked.
5. Serve with dhal & sambal or your preferred dish.
**********************************************************


BAHASA MALAYSIA VERSION
Capati ni makanan kebiasaan keluarga Along dari kecil lagi. Emak Along memang pandai buat capati & roti canai. Roti nya lembut walau pun simpan seharian. Anak2 & hubby pun gemar makan capati yg Along buat. Makan capati amat mengenyangkan sebab penggunaan tepung atta. Selain dari tu ia nya amat sihat kerana tepung atta bersirat dan tanpa penggunaan peluntur seperti lazimnya tepung gandum biasa.

Resepi ada di sini tapi Along tayang sekali lagi sebab mood tengah rajin nak update blog....hehe.

By: AlongRoz@HomeKreation
Hasil: 8 keping
BAHAN2:
500g Tepung Atta
Air Suam + garam + gula

CARA2:
1. Tuangkan air ke dalam tepung sehingga menjadi doh yg lembut.
Uli sebentar, bahagi kepada 8 ketul & lumur dgn minyak. 
Perapkan lebih kurang 10 minit.
2. Canai setiap ketul menjadi bentuk bulat yang nipis.
3. Masak atas kuali leper yg panas, balik2an sehingga masak.
4. Sapukan majerin/minyak sapi apabila masak.
5. Hidangkan dgn kuah dhal & sambal sardin atau lauk kegemaran anda.


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Pineapple Tarts II (Tat Nenas Gulung II)

February 4, 2014, 6:55 am
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 As the Chinese were busy preparing for CNY, so did I.... busy making some cookies as gifts to my good friends. I didn't make a lot but just one portion which was enough for two packs and some for UsuRaz who loves this very much. My left thumb and fingers were not very strong and quite in pain so pressing the dough through the nozzle was quite a struggle. Luckily my lovely hubby came to rescue..... first time in his life piping out cookies... not bad for the first timer... LOL! On the other hand, Liana excitedly lending a hand in sprinkling the poppy seeds.... This time my cookies making was a real fun!

By: Roz@HomeKreation
Source: Chef Amy Beh
Yields: about 120 pieces
INGREDIENTS:
150g Butter
100g Margarine
75g Icing Sugar
2 Egg Yolks
1 tsp Vanilla Essence
¼ tsp Salt
350g Plain Flour*
50g Cornflour* (* sifted) 
FILLING:
450g Grated Pineapple
200g Sugar

METHOD:
1. Cook the filling ingredients under small fire, stir frequently, until done.
2. Cream butter, margarine & sugar until light.
Beat in egg yolks, one at a time.
Add essence & salt; beat until fluffy
Fold in sifted ingredients & mix to form dough.
3. Make a strip with nastar mould & roll in jam. Cut off excess strip.
4. Brus tarts with egg yolk and sprinkle poppy seeds (optional).
5. Bake 180C for 15 minutes or until golden.


Not yet baked
BAHASA MALAYSIA VERSION
Musim CNY ni sonok pulak buat kukis cam nak raya.... buat ni nak kasi kat kawan2. Tak buat banyak pun, cukup dua bekas kecil untuk dua org sahabat. Walau pun buat tak banyak, tak larat nak picit doh ni sebab ibu jari yg sedang kesakitan. Syukur ada hubby yg baik-hati tolong paipkan doh ni utk Along. Along cuma masukkan jem & gulung. Liana pula tolong taburkan biji poppy.... rajin nya anak dara mama nan sorang ni. Meriah pula acara buat kukis kali ni, gotong royong dgn hubby & Liana....hehe.

By: AlongRoz@HomeKreation
Source: Chef Amy Beh
Hasil: ~120 ketul
BAHAN2:
150g Butter
100g Majerin
75g Gula Aising
2 bj Kuning Telur
1 st Esen Vanilla
¼ st Garam
350g Tepung Gandum*
50g Tepung Jagung* (* ayak)
INTI:
450g Nenas - sagat 
200g Gula

CARA2:
1. Masak nenas & gula dgn api perlahan sehingga pekat.
2. Pukul utter, majerin & gula sehingga ringan.
Masukkan telur kuning satu persatu sambil di pukul.
Masukkan esen, garam & pukul sebati.
Masukkan tepung sehingga terhasil doh.
3. Picit dengan acuan nastar & gulung jem di dalam nya.
4. Sapu kuning telur & tabur biji poppy (optional)
5. Bakar 180C selama 15 minit atau sehingga kekuningan.


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Acar Limau (Lime Chutney)

February 6, 2014, 6:39 am
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 After more than a month, my pickled limes were still not 'ripened' enough but I decided to go ahead and cooked them into chutney. I think I chose the wrong type of limes resulted in hard skin pickles despite been boiled twice; and slightly bitter taste although not really noticeable after blended with the tasty sauce. Overall, still edible and compliment from hubby. Good experience for me and next time I will know how to improve from the error. Nevertheless, I still shared with some friends.... sharing is caring.

Let's wait until I perfect it....


 Lime chutney blended with pickled ginger and raisins.... I love the combinations.


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Agar-Agar Kelapa Muda (Young Coconut Jelly)

February 8, 2014, 7:42 am
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 I created this Young coconut Jelly several years back and shared here earlier on but this time the bottom part is pandan flavour. I also adjusted the recipe because the standard packet of jelly powder has been reduced from 13g to 12g (due to inflation!). I made this delicious dessert for a friend's birthday party and all cleared up!


By: Roz@HomeKreation
Yields 10" square
BOTTOM LAYER:
1 packet Jelly Powder (12g)
900ml Water
230g Sugar
200ml Coconut Cream
200ml Fresh Milk
TOP LAYER:
1 packet Jelly Powder (12g)
550ml Water
230g Sugar (adjust less/more depending on sweetness of the coconut juice) 
800ml Coconut Juice
1 Pandan Leaf
Young Coconut Flesh

METHOD:
1. Prepare bottom layer:
Place jelly powder, water & sugar in a pot & cook until dissolved.
Add in coconut cream & milk then pour into tin.
Let it slightly set before pouring the top layer.
2. Prepare top layer:
Place jelly powder, water & sugar in a pot & cook until dissolved. 
Add in coconut juice, pandan leaf and let it boil.
Discard pandan leaf, add in coconut flesh.
3. Scratch the surface of the bottom layer before pouring the top layer.
4. Let it cool at room temperature and then chill in fridge.




BAHASA MALAYSIA VERSION
Agar-Agar Kelapa Muda ni Along reka beberapa tahun dulu dah.... ada kat link sini. Kali ni Along letak perisa pandan pula di lapisan bawah nya dan resipi nya di ubahsuai sebab serbuk agar2 yang Along selalu guna berat sebungkus ialah 13g tapi sebabkan inflasi harga barang2 semua naik, bungkusan sekarang dah jadi 12g. Kena lah Along ubah semua resipi agar2..... huh.

Kalau nak lihat alat yg Along gunakan untuk cakar isi kelapa muda, leh tengok kat link ni ya.


Agar2 ni sedap sangat tau.... Along bawa gi rumah kawan buat makan2 harijadi dia, abis licin terus. Memang mengasyikkan makan ni, sejuk & licin je masuk tekak....hehe.... Lapisan air kelapa & pandan santan memang sesuai, sedap sangat.

By: AlongRoz@HomeKreation
Saiz acuan: 10" persegi 
LAPISAN BAWAH:
1 bungkus Serbuk Agar2 (12g)
900ml Air
230g Gula
200ml Santan
200ml Susu cair
LAPISAN BAWAH:
1 bungkus Serbuk Agar2 (12g)
550ml Air
230g Gula (adjust gula bergantung kpd air kelapa manis/masam) 
800ml Air Kelapa Muda
1 helai Daun Pandan
Isi Kelapa Muda

CARA2:
1. Sediakan lapisan bawah:
Masak serbuk agar2, air & gula dlm periuk sehingga larut.
Masukkan santan & susu, kacau rata & tunagkan ke dalam acuan.
Biarkan beku sedikit sebelum di tuangkan lapisan atas.
2. Sediakan lapisan atas:
Masak serbuk agar2, air & gula dlm periuk sehingga larut.
Masukkan air kelapa, daun pandan & didihkan.
Buang daun pandan & masukkan isi kelapa muda.
3. Cakar2kan permukaan lapisan bawah sebelum di tuangkan lapisan atas.
4. Sejukkan di suhu bilik sebelum di masukkan ke dalam petisejuk.



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Keria Ungu (Purple Ring)

February 9, 2014, 6:11 am
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 These delicious rings are crispy on the outer when still fresh.... more over enjoyed the tasty Malacca Palm Sugar used for the coating. I just love the beautiful natural purple of the sweet potatoes and in addition the taste is also naturally sweetened with no added flavour or color is necessary at all! I was very pleasantly surprised that my little fussy eater, Liana returned from school with her emptied container!

Thanks Shuxian for bringing back the very original palm sugar from Malacca. It is very fragrant and tasty.


By: Roz@HomeKreation
Yields ~30 pieces
INGREDIENTS:
4 cups Mashed Steamed Sweet Potato
1 cup Flour
1/2 roll Malacca Palm Sugar
1 tbsp Sugar
1/8 cup Water
1 Pandan Leaf

METHOD:
1. Mix mashed sweet potato and flour to form non-sticky dough.
Adjust more/less flour depending on how juicy the potato is.
2. Flatten the dough, dust with some flour & cut into ring shape.
3. Deep fry until golden color and crispy on the outer.
4. Boil palm sugar, sugar, water, pandan leaf until sugar is dissolved and thickened.
Discard pandan leaf, add in fried rings and stir until well coated.
5. Serve when the palm sugar is cool.

The palm sugar coating started to set when cooled at room temperature

BAHASA MALAYSIA VERSION
Kuih ni kalau kat rumah ni sorang 10 biji pun tak cukup kalau ikut hati.... comel2 jer, boleh sekali ngap. Anak2 Along memang suka makan Kuih Keria tambahan kalau salut dengan Gula Melaka. Buat ni tak payah resipi sukat tepat2 sangat pun sebab hanya guna dua bahan iaitu keledek & tepung. Letak tepung cukup2 supaya dapat di bentuk & tak melekat di tangan. Tapi Along letak juga lah sukatan buat panduan adik2.

Along nampak keledek ungu kat pasar, murah pula cuma RM2 sepinggan. Selalu nya RM5-6 sekilo, sebiji keledek kecil main timbang RM2 sebiji.... huh. Tengok warna purple pun cantik, terus bedal sepinggan & cantik sangat buat kuih keria ni dengan warna ungu terang dan rasa keledek yang semulajadi manis. Kuih Keria ni kalau kat Taiping, orang panggil Kuih Gelang. Waktu panas2 sedap sebab di luar nya rangup, dalam nya gebu dan gula salutan nya pun rangup. Kalau di biarkan terlalu lama di suhu bilik, gula akan mencair semula dan kuih jadi lembut tak rangup. Ada gak orang yang suka bila sejuk camtu.... Along pula memang suka makan panas2.

Ready for the fryer....

By: AlongRoz@HomeKreation
~30 biji
BAHAN2:
4 cwn Keledek Lecek (kupas kulit, rebus & lecek) 
1 cwn Tepung Gandum
1/2 ketul Gula Melaka
1 sb Gula Pasir
1/8 cwn Air
1 helai Daun Pandan

CARA2:
1. Gaulkan tepung & keledek lecek sehingga boleh di uli & di bentuk.
Lebihkan / kurangkan tepung jika perlu.
2. Leperkan adunan, tabur tepung & terap bentuk cincin.
3. Goreng dgn minyak dalam sehingga keperangan & rangup di luar nya.
4. Masak gula melaka, gula pasir, air, daun pandan sehingga pekat & bertali.
Buang daun pandan & masukkan kuih yg telah di goreng tadi.
Gaul sehingga rata & hidangkan.

Beautiful shiny palm sugar coating while they are warm


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Bihun Goreng Singapore (Fried Mee Hoon)

February 14, 2014, 8:33 am
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Our breakfast in the last week end.... not sure why this white version is called Singapore styled fried mee hoon but I just echoed. Do not be deceived by the pale color.... it is quite spicy and very tasty!

By: Roz@HomeKreation
Serves 3 person
INGREDIENTS:
~200g Dry Mee Hoon
3 Shallots - sliced thinly 
1-2 tsp Black Pepper Corns*
1/2" Ginger*
3 cloves Garlic* (* pounded) 
1 piece Chicken Meat - chopped 
~30g Peeled Shrimps
1 Egg - scrambled 
1 Red Chili - sliced 
1/2 Carrot - grate coarsely 
Sweet Cabbage - sliced 
Salt

METHOD:
1. Soak mee hoon with hot water until tender and drain excess water.
2. Heat up some oil & fry sliced shallots until crispy. Put aside.
3. Using few tbsp of the left over oil, stir-fry the pounded ingredients* until fragrant.
Add in chicken, shrimps, salt & stir fry until cooked.
Add in scramble egg, sliced chili and vegetables and cook for a minute.
Add in mee hoon & stir until well mixed.
Finally mix in fried shallots.
4. Serve with fish crackers (optional).
********************************************

BAHASA MALAYSIA VERSION
Bihun goreng yang warna putih ni orang panggil Bihun Goreng Singapore.... tak tau lah camna leh dapat nama tu. Walau pun warna nya pucat, dari segi rasa tetap sedap berperisa.... pedas2 lada hitam dan mewah dgn sayuran, ayam & udang.... sendiri masak mestilah kena dengan selera kan.... hehe. Ini menu minggu lepas tapi tak sempat nak berblogging sebab hari2 balik kerja lewat dan bila dah selesai kerja rumah, badan dah tak berdaya nak update blog. Terpaksa lah tunggu hujung minggu pula baru dapat nak update.

By: AlongRoz@HomeKreation
Saiz hidangan: 3 orang
BAHAN2:
~200g Bihun Kering
3 ulas Bwg Merah - hiris nipis
1-2 st Lada Hitam Biji*
1/2" Halia*
3 ulas Bwg Putih* (* tumbuk) 
1 ketul Isi Ayam - cincang
~30g Udang yg telah di kopek
1 bj Telur - masak hancur
1 bj Cili Merah - hiris
1/2 btg Karot - sagat kasar
Kobis Manis - hiris
Garam

CARA2:
1. Rendam bihun dgn air panas sehingga lembut & tapis.
2. Panaskan sedikit minyak & goreng bwg merah sehingga rangup. Ketepikan.
3. Tinggalkan beberapa sudu minyak tadi & tumis bhn2 yg di tumbuk* sehingga wangi.
Masukkan ayam, udang, garam & kacau sehingga masak.
Masukkan telur, cili merah, sayuran & kacau seminit.
Masukkan bihun & gaul rata.
Akhir sekali, masukkan bwg goreng & gaul rata.
4. Hidangkan dengan keropok ikan (jika ada).
↧

Lepat Pisang Panggang (Grilled Banana Rolls)

February 16, 2014, 7:43 am
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 I love this Malay kampung traditional delicacy.... so pure & healthy.... yet very tasty with natural ingredients and fragrant with grilled banana leaf wrapper.

The recipe is similar to the one posted here but this time I made it smaller & added palm sugar to the filling.
By: Roz@HomeKreation
Yields 4 pieces
INGREDIENTS:
3 Bananas (I used Pisang Kepuk)
2 tbsp Flour
1 tbsp Sugar (adjust depending on the type/sweetness of the banana)
Fresh Grated Coconut + 1 tbsp Palm Sugar + a pinch of Salt
1 Pandan leaf
Banana Leaves - washed & wiped dry

METHOD:
1. Mash bananas, add sugar and flour. Mix well.
2. Place grated coconut, palm sugar, salt & pandan leaf in a small pan & stir until well mixed.
3. Spread some amount of  banana mixture on a piece of banana leaf.
Spread 1 tbsp coconut filling on top, fold & roll.
Place on a grill pan and cook both sides until cooked.



BAHASA MALAYSIA VERSION
Along amat gemar makan kuih2 kampung terutama nya kuih lempeng bakar berinti kelapa. Kuih2 kampung tak guna bahan2 kimia dan lebih sihat, boleh makan selalu tanpa bimbang pasal kesihatan. Kuih ni harum daun pisang yang di bakar amat meyelerakan.

Selalu nya lempeng pisang di buat lebar & besar macam yang kat sini, tapi kali ni Along buat bentuk lepat dan inti nya pula Along guna gula kabung melaka, lebih harum dan sedap. Bentuk kecil senang nak makan.

By: AlongRoz@HomeKreation
Hasil: 4 ketul
BAHAN2:
3 bj Pisang (Along guna Pisang Kepuk)
2 sb Tepung Gandum
1 sb Gula Pasir (tambah/kurang bergantung pada jenis pisang atau selera anda)
Kelapa parut + 1 sb Gula Kabung + secubit garam
1 helai Daun Pandan
Daun Pisang - basuh & lap kering

CARA2:
1. Lecek pisang, campurkan gula & tepung sehingga sebati.
2. Panaskan kelapa parut, gula kabung, garam & daun pandan dlm kuali kecil sehingga sebati.
3. Ratakan sedikit adunan pisang ke atas sehelai daun pisang.
Letakkan sesudi inti kelapa di tengah nya, lipat dua & gulung.
Panggang atas kuali leper sehingga masak.
Balik2an selalu supaya masak rata.


↧

Ikan Goreng Kantan

February 17, 2014, 6:28 am
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I had several galangal flowers from the garden and some FB friends suggested to fry with salted fish / anchovies. So I tried with fresh fish and it tastes nice & fragrant.

By: Roz@HomeKreation
INGREDIENTS:
300g Fish
1 tsp Turmeric Powder
1 Big Onion*
5-6 Dried Chilies*
1" Ginger*
1 Galangal Flower* (* sliced) 
Salt

METHOD:
1. Rub fish with salt & turmeric powder and deep fry until cook.
Dish out and keep aside.
2. Heat up few tbsp oil & stir-fry sliced ingredients until fragrant.
Add in fried fish & stir for a minute so that the fish absorbs the fragrant.
3. Serve with rice.
**************************************************************

BAHASA MALAYSIA VERSION
Assalamualaikum w.m.h. semua kawan2 & pembaca sekalian. Ni nak share something simple-dimple je.... Banyak Bunga Kantan kat laman, tak abis makan buat hiasan meja jer. Ada member cakap leh goreng pun sedap, so Along cuba dengan ikan goreng, memang harum & sedap.

By: AlongRoz@HomeKreation
BAHAN2:
300g Ikan Isi
1 st Serbuk Kunyit
1 bj Bwg Besar*
5-6 btg Cili Kering*
1" Halia*
1 btg kudup Bunga Kantan* (* hiris) 
Garam

CARA2:
1. Lumur ikan dgn garam & kunyit.
Goreng sehingga garing & angkat.
2. Panaskan beberapa sudu minyak & tumis bahan2 yg di hiris* sehingga garing.
Masukkan ikan & goreng sebentar sehingga sebati & harum.
3. Hidangkan dgn nasi.

↧
↧

Chocolate Bread Cake

February 20, 2014, 7:14 am
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 I wondered how my cake texture be if using breadcrumbs instead of flour.... after searching an internet I found only one recipe of such and it looks very moist and chocolatey. Indeed the cake texture is very moist and enriched with chocolate but I would say the dense texture is more towards dessert than cake.

By: Roz@HomeKreation
Adapted from: link
Recipe and unit measurements have been modified, see the link for original version
Size: 10" round
INGREDIENTS:


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf
    345g Bread* - process into breadcrumbs 1 liter Hot Water*
    130g Chocolate Milk Powder* (* mixed) 
    5 Eggs
    1¼ cup Sugar
    190g Bittersweet Chocolate - melt
    100g Butter
    ½ cup Almond Powder
    ⅓ cup Flour
    ¼ cup Cocoa Powder
    1 tsp Baking Powder
    1 tsp Baking Soda
    6 pcs Cream Crackers- crushed finely for sprinkling

    METHOD:
    1. Butter a springform pan and sprinkle half of the crushed cream crackers.
    Reserve the remaining cream crackers for topping.
    2. Beat eggs & sugar until thick.
    Add in rest of ingredients and mix well.
    3. Pour into the prepared tin.
    Sprinkle the remaining crushed cream crackers.
    4. Bake 180C for 1 hour then reduce temperature to 150C and bake another hour.
    5. Let it cool 10 minutes on wire rack & serve warm.


    Roti yg di kisar halus / Breadcrumbs

    BAHASA MALAYSIA VERSION
    Along dok cuba nak bayangkan samada serbuk roti boleh ke tak buat kek... bila google cuma ada satu je resipi seperti yg along bayangkan. Memang sedap, lembab dan pekat dgn rasa coklat tapi rasa nya lebih seperti bread pudding. UsuRaz makan dengan sos coklat dan Liana pula dapat habiskan tiga ketul kecil bekal ke sekolah.

    By: AlongRoz@HomeKreation
    Adapted from: link
    Resipi dan unit sukatan telah di ubahsuai. Utk resepi asal boleh rujuk di link di atas.
    Saiz acuan: 10" bulat
    BAHAN2:


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
  • Confectioners' sugar
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf


  • 7 tablespoons unsalted butter, softened, plus more for pan    
  • 5 tablespoons coarse breadcrumbs
  • 10½ ounces stale white bread (about 8 to 10 slices), cut into small pieces
  • 4¼ cups whole milk
  • 7 ounces semisweet chocolate, melted, plus more for chocolate shavings
  • 1¼ cups granulated sugar
  • 5 large eggs, separated
  • ⅔ cup almond flour
  • Salt
    • - See more at: http://lacucinaitalianamagazine.com/recipe/chocolate_bread_cake#sthash.FXaomHbj.dpuf
    345g Roti* - blend menjadi breadcrumbs
    1 liter Air Panas*
    130g Serbuk Susu Coklat* (* campur) 
    5 bj Telur
    1¼ cwn Gula
    190g Coklat Bittersweet - cairkan
    100g Butter
    ½ cwn Serbuk Almond
    ⅓ cwn Tepung
    ¼ cwn Serbuk Koko
    1 st Baking Powder
    1 st Baking Soda
    6 keping biskut Cream Crackers- blend menjadi serbuk kasar

    CARA2:
    1. Sapu acuan springform dgn butter & tabur separuh serbuk biskut cream crackers.
    Ketepikan baki separuh serbuk cream crackers untuk topping.
    2. Pukul telur sehingga kembang & pekat.
    Campurkan kesemua bahan2 lain sehingga sebati.
    3. Tuangkan ke dlm tin tadi & tabur baki serbuk biskut cream crackers.
    4. Bakar dgn suhu 180C selama 1 jam dan turunkan suhu kpd 150C untuk 1 jam seterusnya.
    5. Sejukkan selama 10 minit sebelum di keluarkan dari acuan.
    Hidangkan suam.



    ↧

    Menu for High-Tea with Office Mates

    February 27, 2014, 7:01 am
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    Part of the menu....
     I invited my office mates for high-tea at my house last Sunday to catch up with each others and chit-chatting for fun. Since I do not have maid, some of them been volunteered to help me preparing the food.... except Peter who happily volunteered to make Buah Melaka cum Onde-Onde. We all had fun eating & chatting in Malaysian way! I'm so glad that most of the food was cleared and no waste! Everyone seemed to enjoy the food!

    Below was the menu for the afternoon:
    1. Spaghetti in Creamy Mushroom & Cheese Sauce
    2. Finger Salad (Carrot, Celery, Cucumber, Turnip) with Spicy Mayonnaise Dip
    3. Mini Sardine Quiches
    4. Chapati served with Dhal & Sambal
    5. Buah Melaka cum Onde-Onde
    6. Black Glutinous Bubur (didn't manage to snap photo*)
    7. Green Velvet Cake with Cheese Sauce
    8. Pineapple Pickles*
    9. Guava Pickles*
    10. Soya with Grass Jelly & "Kembang Semangkuk"*
    11. Coffee & Tea

    Enjoy rest of the photos.....
    Spaghetti in Creamy Mushroom & Cheese Sauce

    Chapati, Dhal & Sambal

    Coincidently, it was Chime's birthday... I only discovered it in that afternoon and luckily happened to bake Green Velvet Cake.... so we sang him birthday song and he sliced the cake. We were all too busy that forgot to snap photo of the birthday do. Anyway I hope his wishes will come true (which he did before slicing the cake).
    Green Velvet Cake with Cheese Sauce

    Peter wanted to learn making Onde-Onde and he successfully made them all by himself... I didn't count but I think they were more than 50 pieces...bravo Peter....! The filling was authentic Malacca palm sugar sourced by Shu.... tastes awesome and everyone loved it!
    My imported kitchen assistant from Netherland... LOL

    Mazlina volunteered to help me making Sardine Quiches. She was amazed how easy to make them and this was the first menu that cleared before everything else.... served hot from the pie maker producing crispy pastry with delicious filling... ready in less than 10 minutes! Well done Mazlina!

    The American couple helped me with the salad.... first time meeting Sarah & love her for her warm and helpful hands in the kitchen. TQ so much for helping with the salad and tea! We all had fun in the kitchen.... I had big help from everyone.... usually just me in the kitchen and really enjoyed the company!

    I purposely chose Chapati in the menu to please Sawinder who has been away from home for several months so I volunteered him to help me cooking the chapati... not for long though... he only managed to cook 5 pieces and ran away from heat after one round.... I'm going to make up for the loss one day...LOL!

    Luckily Jason came to rescue and helped me to cook the remaining 20 pieces while I was doing the rolling.... nice boy! hehee

    Lastly, we all had a chance for a group pose... two more arriving later & missed the photo session. For the remaining half of the office who cannot make it, we'll catch-up some other day but I certainly can do with helping hands....hehe.

    ↧
    Search

    Green Velvet Pandan Cake & Cheese Meleleh

    March 1, 2014, 8:06 pm
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     My first discovery about Green Velvet Cake was shared here and I promised that I will try to create the cake myself one day. So here I am successfully invented my own Green Velvet Cake with Pandan aroma, sandwiched with light cream cheese and topped with melting cream cheese sauce & grated cheddar cheese! Really an awesome taste from combination of pandan, coconut cream, creamy cheese and slightly salted cheddar cheese!

     I preferred heavy butter cake instead of light sponge cake and used only egg whites in order to produce vivid green glare without adding too much of coloring, so I used my earlier Pandan White Butter Cake from here with little tweak to convert into Green Velvet Pandan Cake! I think I was successful in creating velvety moist butter cake that I wanted with perfect match of cheesy topping and beautiful bright green.

    By: Roz@HomeKreation
    Size: 9" round
    CAKE INGREDIENTS:
    225g Butter
    350g Sugar
    150g Egg Whites
    430g Plain Flour*
    2 tbsp Cocoa Powder*
    1½ tbs Baking Powder*
    ½ tsp Salt*(*sifted together)
    150ml Fresh Milk**
    200ml Coconut Cream**
    1 tbsp Pandan Paste**
    1 tsp Green Color Powder**  (** mixed)

    CREAM CHEESE FROSTING
    Source: Roz@HomeKreation
    125g Cream Cheese
    25g Icing Sugar
    100ml Whipping Cream
    ½ tsp Vanilla Essence
    - Beat cream cheese & sugar until smooth.
    - Add in VE & mix well.
    - Beat whipping cream until stiff & mix well into cream cheese.
    - Ready to use as filling / topping.

    MELTING CHEESE SAUCE
    Source: Mamasya 
    125g Cream Cheese
    60g Condensed Milk
    25ml Fresh Milk
    -  Beat cream cheese & condensed milk until smooth.
    - Add fresh milk to give the required consistency. 

    METHOD:
    1. Cream butter & sugar until white & fluffy.
    Add in egg whites bit by bit while beating.
    Add in flour* & milk mixture** alternately until well mixed.
    2. Pour into lined & greased pan.
    Bake at 170C for 60 minutes or until cooked.
    Cool on rack before slicing and topping.
    3. Sandwich with half of the cream cheese frosting and spread the remaining all over the cake.
    4. Pour cream cheese sauce on top & sprinkle with grated cheddar cheese.


    BAHASA MALAYSIA VERSION
    Dari minggu ke seminggu nak buat kek ni... akhir nya tercapai juga masa nya dan Along buat untuk gathering dengan department pejabat Along kat rumah minggu lepas. First time makan kek ni kat sini dan terus teruja nak cuba buat sendiri. Along lebih suka kek butter dari kek yang ringan..... Along dah bayangkan nak kek yang lembab, velvetty gitew, dengan aroma pandan dan santan lemak yang menggoda kalbu, kenakan pula dengan cheese meleleh dengan taburan parutan keju.... fulamak...heheee. Alhamdulillah, apa yang di idamkan terhasil dengan jayanya.

    Along guna kek butter telur putih supaya warna nya terang dan cantik walau pun hanya sedikit sahaja pewarna yg di gunakan. Resepi ni Along rekakan dan ubahsuai dari kek Along yang terdahulu di sini. Tambahkan serbuk koko sedikit untuk dapatkan aroma velvet.


    By: AlongRoz@HomeKreation
    Saiz: 9" bulat
    BAHAN2 KEK:
    225g Mentega
    350g Gula
    150g Telur Putih 
    430g Tepung Gandum*
    2 sb Serbuk Koko*
    1½ sb Baking Powder*
    ½ st Garam*(*ayak/campur)
    150ml Susu Segar**
    200ml Santan Lemak**
    1 tbsp Pes Pandan**
    1 st Serbuk Pewarna Hijau (** campur)

    CREAM CHEESE FROSTING
    Source: AlongRoz@HomeKreation 
    125g Cream Cheese 
    25g Gula Aising 
    100ml Whipping Cream 
    ½ st Esen Vanilla 
    - Pukul cream cheese & gula sehingga rata.
    - Masukkan EV & gaul rata. 
    - Pukul whipping cream sehingga kental & gaulkan ke dlm adunan cream cheese.- Sedia untuk di gunakan.

    SOS CHEESE MELELEH
    Source: Along amik kat blog
    Mamasya (TQ juga pemilik asal nya). Resipi Along dah separuhkan. 
    125g Cream Cheese
    60g Susu Pekat
    25ml Susu Cair
    - Pukul cream cheese & susu pekat sehingga rata.
    - Masukkan susu cair sehingga kepekatan yg di kehendakki. 

    CARA2:
    1. Pukul mentega & gula sehingga kembang.
    Masukkan telur putih sedikit2 sambil di pukul.
    Masukkan tepung* dan campuran susu** berselang-seli sehingga sebati.
    2. Tuang adunan ke dlm acuan yg di lapik kertas & di minyakkan.
    Bakar 170C selama sejam atau sehingga masak.
    Sejukkan di atas radai sebelum di hias.
    3. Potong kek kepada 3 lapisan & lapiskan dengan separuh adunan cream cheese frosting.
    Sapukan baki adunan cream cheese frosting de sekeliling kek.
    4. Tuang sos cheese meleleh di atas kek & tabur parutan keju cheddar di atas nya.


    ↧

    Snek Halia Goreng (Ginger Snacks)

    March 3, 2014, 6:10 am
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     First time tried this from a friend whose husband is my office mate. She straight away send some to me in that afternoon after I commented on her facebook wall.... so kind! I enjoyed it so much and finished them all instantly. Not only it was tasty but also kept me warm in the chilled office. Since it was so good, I decided to make that myself in the weekend. Not only good as snacks but also great compliment to rice porridge.

    By: Roz@HomeKreation
    Source: MaSaly (I added peanuts)
    INGREDIENTS:
    Ginger
    Salt
    Anchovies
    Peanut

    METHOD:
    1. Slice ginger into fine strips.
    (I used grater which is more convenient. Next time will make slightly coarse).
    2. Rub ginger strips with a pinch of salt & deep fry with medium heat until crispy.
    Discard the leftover oil as it is no longer suitable for reuse due to bitterness taste.
    3. Using fresh oil, deep fry peanuts and anchovies separately until crispy.
    4. Mix the three ingredients & enjoy the snack anytime.
    ***************************************************************

    BAHASA MALAYSIA VERSION
    Baru tau pasal snek halia ni & merasa dari seorang sahabat yang baik-hati kongsikan snek ni dgn Along. Sedap rupa nya sampai tak henti2 ngunyah sampai licin. Sedap badan lepas makan ni buang angin dan juga panaskan badan terutama nya kerja seharian dalam bilik yg teramat sejuk di pejabat tu. TQ so much fren! So kelmarin Along buat sendiri pula sebab nak makan puas2. Sekejap je abis setong, kudap2 kat opis. Nanti nak buat bubur nasi makan dgn snek ni pasti sedap.

    By: AlongRoz@HomeKreation
    Source: MaSaly (Along tambahkan kacang)
    BAHAN2:
    Halia
    Garam
    Ikan Bilis
    Kacang tanah

    CARA2:
    1. Hiris halia sebesar batang mancis.
    (Along grate jer sbb nak cepat. Lain kali nak grate halia tu lebih besar sedikit supaya tak hancur bila di goreng).
    2. Gaulkan halia dgn sedikit garam & goreng dgn minyak dalam sehingga rangup.
    Buang minyak lebihan goreng sebab nanti pahit rasa nya kacang & ikan bilis kalau guna minyak ni.
    3. Goreng berasingan kacang & ikan bilis sehingga rangup menggunakan minyak yg baru.
    4. Campurkan ketiga2 bahan & siap utk di nikmati.

    Sliced Ginger
     ↓
    Fried Ginger Sticks
     +
    Anchovies & Peanuts
     =
    Ready!
     ↓
    Serve & enjoy!

    ↧
    ↧

    Orange Poppy Olive Oil Muffins

    March 4, 2014, 5:52 am
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     Prepared something quick and easy for the next day breakfast for Liana & office mates.... I particularly like the aroma of olive oil in the cake which was lovely blended that making it subtle and not over-powered by orange flavour... moderate sweetness with taste of crunchy poppy seeds plus a bit heavy texture, just suitable for light breakfast.


    By: Roz@HomeKreation
    Source: InJennie'sKitchen
    (modified lemon to orange)
    Yields: 1 dozen small cups + 2 dozens petits
    INGREDIENTS:
    2 cups Flour*
    1 tbsp Baking Powder*
    1 tbsp Poppy Seeds*
    1 Orange Zest*
    ½ tsp Salt (* mix) 
    3 large Eggs
    1 cup Sugar
    ½ cup Extra Virgin Olive Oil
    50ml freshly squeezed Orange Juice
    ½ cup Milk

    METHOD:
    1. Using hand whisk, mix eggs, sugar, EVOO & orange juice until well blended.
    Add in flour mixture* with wooden spoon until just combined.
    2. Fill up muffin cups ¾ full.
    3. Bake 180C for 20 minutes or until cooked.
    Adjust timing depending on the size of cups.


    BAHASA MALAYSIA VERSION
    Kalau tak larat nak susah2 buat kek, buat muffin je lebih senang.... campur je semua bahan2 dengan tangan tak payah pakai mesin bagai, banyak nak membasuh lak nanti. Tak sampai sejam dah siap adun dan bakar.... senang pepagi tak ler kelam-kabut nak siapkan sarapan & bekal anak2 kan.

    Along suka muffin ni sebab rasa nya tak manis sangat, lemak harum minyak zaitun, dengan biji2 rangup di dalam nya. Tekstur nya agak padat di bandingkan dengan cupcakes, so sesuai utk sarapan sebab tak jemu.

    By: AlongRoz@HomeKreation
    Source: InJennie'sKitchen
    (modified lemon to orange)
    Hasil: 1 dozen cawan kecil & 2 dozen saiz petit
    BAHAN2:
    2 cwn Tepung Gandum*
    1 sb Baking Powder*
    1 sb Biji Poppy*
    1 bj Oren ambil kulit nya yg di sagat*
    ½ st Garam (* campurkan) 
    3 bj Telur
    1 cwn Gula
    ½ cwn Extra Virgin Olive Oil
    50ml Jus Oren yg di perah segar
    ½ cwn Susu

    CARA2:
    1. Campur telur, gula, EVOO & jus oren dgn whisk tangan.
    Masukkan campuran tepung* dgn senduk kayu sehingga sebati (jgn terlebih adun).
    2. Isikan cawan kertas ¾ penuh.
    3. Bakar 180C selama 20 min atau sehingga masak.
    Waktu memasak bergantung kepada saiz cawan yg di gunakan.

    ↧

    The Making of Cencaluk (Fermented Shrimps) Again

    March 7, 2014, 7:13 am
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     Miri has been flooded by shrimps for the last two weeks and still abundance until today which is rare.... usually it last only several days intermittently. Since then it has been a constant feature in Facebook with friends showing off variety of shrimp products. So here is my turn, showing off my fermented shrimps.... Homemade is the best as I can be confident of its cleanliness but I made a very small portion because I'm the only one consuming it in the house....

     
    Shrimp stall
    See here for previous posting.

    By: Roz@HomeKreation
    INGREDIENTS:
    300g Fresh Shrimps
    3 tbsp Sugar
    1 tbsp Salt

    METHOD:
    1. Mix all ingredients.
    Keep in a clean & covered jar & leave it for 4 days in room temperature.
    The Cencaluk is ready once it changes color.
    (Make sure the jar is really clean inside & outside to prevent bacteria from developing)
    2. To serve, mix with lime juice, Chili Padi & Onion.
    ****************************************************************


    BAHASA MALAYSIA VERSION
    Musim Bubuk melanda Miri dan tahun ni teramat lah banyak sehingga gerai bubuk tumbuh seperti cendawan di tepi pantai. Sudah lebih seminggu tapi masih berlambak2 tangkapan setiap hari. Kat sarawak ni di panggil Bubuk, kat Sememnanjung ada yg panggil Udang Geragau & ada yg panggil Udang Kepai. Hari2 ada je tayangan kat Facebook di kongsikan oleh kawan2 masakan & hasil dari Bubuk ni. Paling best buat Cencaluk, Belacan & jemur kering. Yg fresh pula boleh buat cucur, masakan lauk atau pun umai.

    Along pun tak nak ketinggalan so minggu lepas beli sekilo utk buat Cencaluk & cucur. Cucur tu nanti next entri Along tayangkan k. Kali ni meh belajar buat Cencaluk.... Resepi ni cukup lah untuk makan sendiri. Along buat sikit je sebab sorang diri je yg makan nanti. Boleh tengok kat sini entri yg lepas.

    By: AlongRoz@HomeKreation
    BAHAN2:
    300g Udang Geragau / Bubuk
    3sb Gula
    1 sb Garam

    CARA2:
    1. Gaulkan bahan2 sehingga sebati.
    Simpan dalam bekas / botol yg bertutup & peram selama 4 hari di suhu bilik sehingga bertukar warna. 
    (Pastikan bekas bersih luar dalam supaya tidak berulat)
    2. Perahkan limau dan campurkan hirisan cili padi & bawang apabila di hidangkan.

    Fresh Shrimps / Bubuk/ Udang Geragau / Udang Kepai

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    Cucur Udang Geragau (Fried Shrimp Dumplings)

    March 7, 2014, 6:56 pm
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     Fresh shrimps are abundance in Miri and this is one of my favourite kuih.... so tasty and 'sweet' with freshness of shrimps that just came out from the sea...!


    By: Roz@HomeKreation
    INGREDIENTS:
    1 cup Shrimps
    1 cup Flour
    1 Red Chili - chopped 
    1 Onion - sliced 
    1 stalk Spring onion - chopped 
    Salt
    Water

    METHOD:
    1. Mix all to form soft butter (but not runny).
    2. Drop with spoon into hot deep oil and fry until cooked, flipping frequently.
    3. Toss excess oil on kitchen paper & serve with your favourite sauce.



    BAHASA MALAYSIA VERSION
    Udang Geragau / Bubuk yang segar dari laut terus masuk mangkuk buat cucur amatlah sedap sebab udang nya masih 'manis' segar. Cicah pula dengan sos pedas, memang semangkuk pun boleh abis.

    By: AlongRoz@HomeKreation
    BAHAN2:
    1 cwn Udang Geragau / Bubuk Segar
    1 cwn Tepung Gandum
    1 btg Cili Merah - cincang 
    1 bj Bwg Besar - hiris 
    1 tangkai Daun Bawang - hiris halus 
    Garam
    Air

    CARA2:
    1. Campurkan kesemua bahan sehingga adunan (agak2 air nya ya).
    2. Sudukan ke dalam minyak panas & goreng sehingga masak.
    Dibalik2an selalu.
    Angkat dan tos minyak berlebihan di atas kertas.
    3. Hidangkan dgn sos kegemaran anda.


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