HomeKreation - Kitchen Corner

A late entry..... made it few weeks ago for my nephew and nothing more left..... He had been asking for this everytime I visited hometown so I thought will be nice to surprise him when he came. Liana & UsuRaz complained that they did not have enough.... I made only one portion and even that took me till late night to complete. Few other friends also asking me to make for them when they saw my post in FB but unfortunately I have been too busy with so many other things to make this again.....

By: Roz@HomeKreation

TQ to an old friend who shared the recipe with me >10 years ago.

Makes >100 pcs

INGREDIENTS:

5oz Butter

2oz Icing Sugar

5oz Flour*

2oz Cornflakes* - blend finely

3oz Corn Flour* (* mix)

1/2 tsp Vanilla Essence

ICING:

1 Egg White

5oz Icing Sugar

1/2oz Cornflour

1 tsp Cocoa Powder

METHOD:

1. Mix all icing ingredients and keep in air tight container until needed.

Take 2 tbsp & mix with cocoa powder.

2. Beat butter & icing sugar until creamy.

Add in VE and flour mixture* until well mixed.

3. Roll dough flat & cut with cookie cutter.

4. Spread top of cookies with icing.

Draw pattern using cocoa icing.

5. Bake 170C for about 12 minutes.

6. Cool & keep in air tight container.

BAHASA MALAYSIA VERSION
Dah berapa minggu dah Along buat sekut ni tapi tak sempat nak tayang..... Ni bukan buat sebab hari raya tapi untuk kasi kat anak sedara tersayang. Resepi ni kawan Along yg kasi lebih 10 tahun dulu. Member tu pun sekarang ni dah loss contact, semuga pahala di panjangkan untuk nya juga. Oklah dah tengah malam, tak larat nak celoteh panjang2.... baik taip resepi nya cepat2 sebelum Along tertido atas pc ni....hehe

By: AlongRoz@HomeKreation

Bilangan: >100 keping

BAHAN2:

5oz Butter

2oz Gula Aising

5oz Tepung Gandum*

2oz Cornflakes* - blend halus

3oz Tepung Jagung* (* campur)

1/2 st Esen Vanilla

ICING:

1 bj Putih Telur

5oz Gula Aising

1/2oz Tepung Jagung

1 tsp Serbuk Koko

CARA2:

1. Campurkan kesemua bahan2 aising & simpan dlm bekas kudap udara.

Ambil 2sb + serbuk koko.

2. Pukul butter & gula sehingga gebu.

Masukkan EV dan campuran tepung* sehingga rata.

3. Gelekkan doh & terap dgn pemotong biskut.

4. Sapu aising putih atas biskut & lorekkan dgn aising koko.

5. Bakat 170C 12 minit sehingga masak.

6. Sejukkan & simpan dalam bekas kedap udara.

Menu from the recent gathering with Riz..... with flying-hot Sambal Kicap!

I have reduced the recipe below to a smaller portion.

By: Roz@HomeKreation
Serves 5-10 persons
INGREDIENTS:
1 packet MeeHoon
1 tsp Turmeric Powder
Garnishes - Fried Onion, Blanched Bean Sprout, Fried Bean Curd, Chopped Celery/Spring Onions, Salted Radish

- Soak mee hoon with water until slightly softened.
- Discard water & soak with hot water mixed with turmeric powder until fully softened.
- Drain water & ready to serve with soup, garnishes and hot soy sauce.

BEEF BONE SOUP
1 kg Beef Bones
4 Shallots*
1 clove garlic*
1" Ginger* (*blend)
1 tbsp Soup Powder
Mixed Spice (Cinnamon, Cloves, Star Aise, Cardamon)
Salt

- Heat up few tbsp oil & stir-fry blended ingredients*, soup powder & mixed spice until fragrant.
- Add in salt, beef bones and enough water to cover beef bones.
- Boil until beef is tender.

HOT SOY SAUCE
20 Cili Padi
2 cloves Garlic
2 Lime - squeeze juice
2-3 tbsp Sugar
Soy Sauce
- Blend all.

BAHASA MALAYSIA VERSION
Along buat Bihun Utara baru2 ni untuk makan2 dgn kekawan.... memang boleh terbang bila di gandingkan dengan sos kicap berapi....hahaha. Bagi yg tak tahan pedas, Along bagi pilihan sos cili merah tapi tak sempat nak tayang dah licin.
Resepi kat bawah ni sudah di separuhkan supaya senang anda nak mencuba nya.

By: AlongRoz@HomeKreation
Saiz hidangan: 5-10 orang
BAHAN2:
1 bungkus Bihum
1 st Serbuk Kunyit
Bahan tabur - Bwg Goreng, Togeh celur, Tahu goreng, Daun Bwg+Sup, Lobak Masin

- Rendam bihun dgn air biasa sehingga lembut sedikit.
- Tapis air nya & rendam pula dgn air panas yg di campur serbuk kunyit sehingga betul2 lembut.
- Tapis air nya & hidangkan dgn kuah sup tulang, bahan tabur & sambal kicap pedas.

SUP TULANG KAW
1 kg Tulang lembu
4 ulas Bwg Merah*
1 ulas Bwg putih*
1" Halia* (*blend)
1 sb Serbuk Rempah Sup
Rempah Tumis (Kulit Kayu, Pelaga, Cengkih & Bg Lawang)
Garam

- Panaskan beberapa sudu minyak & tumis bhn blend*, rempah sup & rempah tumis sehingga wangi.
- Masukkan garam, tulang & air secukup nya.
- Masak sehingga daging lembut.

SOS KICAP PEDAS
20 bj Cili Padi
2 ulas Bwg putih
2 bj Limau Nipis - perah jus
2-3 sb Gula
Kicap Manis
- Blend kesemua sehingga sebati.

I have a new toy....!! It is another pie maker but this one is cute size and have eight holes! It came all the way from Dubai....! Thank-you so much lovely sis S who helped to carry all the way for me. I'm so excited with the new toy because it helps me to prepare Liana's bento in a lot less time in morning. Sharing herewith one very quick to prepare mini chicken pies using bread slices as casings and cooked in less than 10 minutes! Prepare the filling the night before and keep in fridge so that you can distribute the preparation time.

By: Roz@HomeKreation

INGREDIENTS:

1 Chicken Breast - chopped finely

1 small Potato - 1/4" cubed

2 Shallots*

2 cloves Garlic*

1" Ginger*

1 tsp Black Pepper*

1/2 tsp Cumin*

1/2 tsp Fennel Seeds* (* pounded)

1 tbsp Curry Powder - add some water to form paste

1 Big Onion - chopped

Salt

Bread Slices

METHOD:

1. Heat up few tbsp oil & stir fry potato until cook.

Dish out & put aside.

2. Stir fry pounded ingredients* in the leftover oil until fragrant.

Add in curry powder paste & stir-fry until fragrant, adding some water if it sticks to bottom of pan.

Add in chicken, potato & salt and stir well.

Lastly add in big onion and celery.

Cool.

3. Roll bread slices until thin.

Cut using round cutter (provided with pie maker) into two sizes as per instruction in the manual.

Place the bigger circles in the pie maker, spoon some filling into it and cover with smaller circles.

Close the cover and let it cook automatically until browned and crispy.

My cute mini pie maker!

Place cut rolled bread slices in pie maker, spoon in filling, cover with another piece & let it cook automatically!

BAHASA MALAYSIA VERSION
Alhamdulillah..... rezeki dapat sebiji lagi pie maker tapi kali ni bersaiz comel datang jauh dari Dubai. Sebelum ni Along ada tunjuk pie maker yg Along beli dari Australia kat sini yg lebih besar. Kedua2 nya amat berguna dan dapat di pelbagai-gunakan mengikut kreativiti.
Along mahukan yg bersaiz comel ni sebab mudah nak sediakan bekal sekolah untuk Liana... dia tu cerewet, so kena kreatif untuk menarik perhatian dia dan mesti buat sesuatu yg kecil & comel baru dia nak makan.
Senang nya ada mesin ni sebab dapat sediakan dengan cepat dalam beberapa minit sahaja. Along cuma perlu pelbagaikan inti nya sahaja. Kali ni Along buat inti ayam & guna kepingan roti sandwich sebagai kulit nya. Inti nya Along buat malam sebelum & simpan dlm petisejuk supaya tak kelam-kabut di pagi hari.... Bunyi nya mudah kan?

By: AlongRoz@HomeKreation

BAHAN2:

1 ketul Dada Ayam - cincang halus

1 bj Kentang - potong 1/4" kiub

2 ulas Bwg Merah*

2 ulas Bwg Putih*

1" Halia*

1 st Biji Lada Hitam*

1/2 st Jintan Putih*

1/2 st Jintan Manis* (* tumbuk)

1 sb Serbuk Kari - campurkan sedikit air

1 bj Bwg Besar - cincang

Garam

CARA2:

1. Panaskan minyak dan goreng kentang sehingga masak.

Angkat & ketepikan.

2. Tumis bahan tumbuk dgn minyak tadi sehingga wangi.

Masukkan pes kari & kacau sehingga wangi, masukkan sedikit air supaya tidak hangit.

Masukkan ayam, kentang, garam & kacau sebati.

Masukkan bawang besar & daun sup, kacau & angkat.

Sejukkan.

3.Lenyek kepingan roti sehingga leper & padat.

Potong bulat menggunakan pemotong yg di sediakan, dua saiz bulat.

Letakkan kepingan roti bulat yg bersaiz besar dahulu ke dalam pie maker.

Sudukan inti ayam & tutup dgn kepingan bulat yg lebih kecil.

Tutup pie maker & masak sehingga garing.

Another creation to toy with my new pie maker.... using the same chicken filling that I posted yesterday but turning into quiche instead.....

By: Roz@HomeKreation
INGREDIENTS:
1 portion Chicken Filling from here
1 Egg
Frozen Roti Canai Pastry

METHOD:
1. Cut roti canai pastry using the pie maker cutter & place it in the pie maker.
2. While waiting for the pastry to puff up a bit, mix chicken filling with beaten egg.
3. Spoon filling into pastry & cover the pie maker until cooked.
**************************************************************

BAHASA MALAYSIA VERSION
Main-main dgn toy baru sementara mood masih hangat.... Along guna filling ayam dari resepi kelmarin tapi kali ni Along guna roti canai segera untuk kulit nya dan buat inti ala quiche pula....

By: AlongRoz@HomeKreation
BAHAN2:
Inti Pai Ayam dari sini
1 bj Telur
Frozen Roti Canai Pastry

BAHAN2:
1. Potong pastri roti canai dgn pemotong bulat & letak ke dlm pie maker.
2. Sementara menunggu pastri mengembang, campur inti ayam dgn telur yg di pukul sedikit.
3. Sudukan inti ke dalam pastri tadi & tutup pie maker sehingga masak sepenuh nya.

I had some prunes (plums) leftover from cake making last week.... so I decided to add them into the cooking.... mmmm not bad! It served in two ways - as a flavour and thickening the sauce!

Anyone needs recipe in English, please shout.
***************************************

BAHASA MALAYSIA VERSION
Ada lebihan buah prun selepas buat kek tempohari.... sayang nak bazirkan, so Along letak je lah dalam masakan ayam ni.... sedap gak sebagai perisa masam manis dan juga untuk pekatkan kuah nya.

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ayam - potong 6
Rempah Tumis (Kulit Kayu, Pelaga, Cengkih, Bg Lwg)
1 btg Serai - titik
3-4 sb Cili Mesin
6 ulas Bwg Merah*
2 ulas Bwg Putih*
1" Halia*
1/2 st Lada Hitam*
1/2 st Jintan Manis*
1/2 st Jintan Putih*
6 biji Buah Prun* (* blend)
Kicap
1 bj Bwg Besar - hiris bulat
Garam

BAHAN2:
1. Gaul ayam dgn garam & serbuk kunyit. Goreng sehingga masak.
2. Panaskan sedikit minyak & tumis rempah tumis, serai dan bahan blend* sehingga wangi.
Masukkan kicap, ayam, garam & sedikit air.
Masak sehingga sebati dan kuah agak pekat.
Masukkan bwg besar & kacau seminit.
3. Hidangkan dgn nasi putih.

Today is a public holiday (Good Friday) in Sarawak (but not in Peninsular).... good news is we have one extra rest day... the bad news is tummy tend to get hungry when doing nothing! Here it comes.... our evening tea!

Can I postpone the English translation please.... too tired typing & staying behind the pc too long! Will do so if anyone shout for it....

BAHASA MALAYSIA VERSION
Bila nampak jer kuih cucuq ni kat rumat Mat, terus jer masuk list... dah boleh bayangkan kerangupan nya! Hari ni cuti umum kat Sarawak (Good Friday), so peluang yg di nanti2 pun tiba. Sebenar nya nak buat esuk untuk jamu mak bapak mertua nak datang tapi hubby dah tak sabor2.... lagi pun cuti2 ni, memang lapor petang2... layan je lah... hehe.

Fulamak.... rangup nyaa.... krup-krap-kruuuup! Buat sendiri tak sama cam kat gerai... boleh tapis minyak sehingga betul2 kering, jadi makan pun tak mual... Along terajin sikit buat kuah kacang dan hiris timun & sengkuang sekali.... syok tengok hubby hentam makan dua mangkuk!! UsuRaz pun sama gak, bila balik dari study group, semangkuk licin kena tibai.... hehee... nanti nak buat lagi bila AngahRuz & AlongRiz balik cuti!! We all ni memang hantu cucuq....

By: AlongRoz@HomeKreation
Source: CikMatGebu (original by: D5Zamrud) - terima-kasih, best resepi ni!
Along modify sikit2 resepi nya spt di bawah & taip semula supaya ringkas
BAHAN2:
500g Udang - kopek kulit & kepala
1 biji Bawang Besar - hiris
1 genggam Taugeh
1 cekak Kucai - potong pendek
1 bj Putih Telur
1 sb Minyak Masak
1 st Cuka
1/2 kiub Ayam Knorr
4 senduk Tepung Gandum
1/2 st Serbuk Kunyit
Garam, Air - secukupnya
Minyak utk menggoreng

CARA2:
1. Masukkan kesemua bahan2, kecuali air, ke dalam satu bekas besar.
Gaul rata & masukkan air sedikit2 sehingga menjadi adunan yg di kehendakki (tidak terlalu pekat atau cair).
2. Panaskan minyak dalam kuali besar untuk goreng terendam.
Ambil adunan sesudu besar & lenyekkan di tepi kuali supaya nipis (boleh tengok step-by-step kat blog D5).
Balikkan cucur apabila lekang dari kuali & goreng sehingga garing dan rangup.
Angkat & toskan minyak berlebihan.
3. Potong2 dan hidangkan dengan hirisan timun, sengkuang & kuah kacang.

KUAH KACANG SEGERA
Ni resepi emak Along.... senang sangat nak buat. Kalau nak sedap kena pandai adjust rasa asam, garam & gula. Biar pedas sedikit baru terangkat...hehe.

By: AlongRoz@HomeKreation
BAHAN2:
3 genggam Kacang Tanah
3 ulas Bwg Merah
10 biji Cili Kering
Air Asam Jawa
Garam, Gula

CARA2:
1. Goreng kacang tanah dgn sedikit minyak sehingga rangup.
Angkat & ketepikan.
2. Goreng hirisan bwg merah & angkat.
3. Goreng cili kering & angkat.
4. Blend kesemua bahan2 dgn air secukup nya.
Siap!

Dah banyak kali dok tayang Laksa Taiping..... kali ni nak amik gambo pun malas nak berhias, nak cakap banyak pun takda mood malam ni.... Along tengah susah-hati emak tak sihat... ya Allah, sembuhkan penyakit ibuku, berikan ia kekuatan & tenaga.... kasihani lah ibu ku, peliharakan lah ia....

Sesiapa nak resepi, boleh rujuk kat sini.

Beautiful, moist and tasty cake.... I made it last week when my parents and siblings in law were here visiting.

By: Roz@HomeKreation
Source: Facebook - Mummy Ryan's Kitchen
Translated into English by HomeKreation

Size: 8" square

INGREDIENTS:

250g Butter

1 cup Sugar

5 Eggs

2 cups Flour*

1 cup Milk Powder*

1 tsp Baking Powder* (* mixed)

1 can / 125g Serikaya

3 tbsp Honey

3 Flavour Paste (Pandan / Chocolate / Strawberry)

METHOD:

1. Beat butter & sugar until fluffy.

Add in egg one by one until well mixed.

Add in serikaya, honey until well mixed.

2. Divide mixture into three equal portions.

Add the different flavour into each portion.

3. Line & grease tin.

Spoon each flavour one after another until all used up.

4. Steam cake for 2 hours until cooked.

BAHASA MALAYSIA VERSION

Kek ni Along buat minggu lepas.... kebetulan ibu-bapa mertua & adik2 ipar nak datang, dapatlah menjamu mereka. Teruja tengok kat facebook dan nampak mudah. Sedap juga lah kek ni, rasa nya lembab dan lemak2.

Along baru jer balik dari melawat emak yg tak sihat di Taiping.... terima-kasih kpd kekawan yg tolong mendoakan.... emak Along sekarang beransur pulih.

By: AlongRoz@HomeKreation

Source: Facebook - Mummy Ryan's Kitchen

Resepi di taip semula untuk mudah rujuk

Saiz: 8" persegi

BAHAN2:

250g Mentega

1 cwn Gula

5 bj Telur

2 cwn Tepung Gandum*

1 cwn Susu Tepung*

1 st Baking Powder* (* campur)

1 tin kecil / 125g Serikaya

3 sb Madu

3 Perasa (Pandan / Coklat / Strawberry)

CARA2:

1. Pukul mentega dan gula sehingga kembang.

Masukkan telur satu persatu sehingga sebati.

Masukkan campuran tepung* sedikit2 sehingga rata.

Masukkan serikaya, madu sehingga sebati.

2. Bahagi adunan kepada 3 bahagian.

Campurkan setiap bahagian dengan perasa coklat, pandan & strawberry.

3. Lapik loyang dgn kertas & di gris.

Sudukan setiap warna berselang-seli sehingga habis.

4. Kukus selama 3 jam sehingga masak (Along kukus 2 jam sahaja).

Siap untuk di kukus

Selepas di keluarkan dari tin

Hi all HomeKreation readers! Sorry for not appearing regularly lately.... extremely busy at office and home... herewith a repeat recipe that I made for office mates recently.... something to post so that the blog will not be completely quiet and you know that I'm still alive!

Recipe was shared here earlier on. The muffins are really moist and soft... something a must try!

BAHASA MALAYSIA VERSION
Assalamualaikum pembaca blog HomeKreation dan kekawan. Maaf lah ya Along menyepi sedikit kebelakangan ni sebab terlalu kesibukan dengan pekerjaan harian di pejabat & di rumah jadi tak banyak masa untuk mencuba resipi2 baru. Supaya pembaca tidak kesepian bila masuk ke sini, Along tayangkan lagi resepi muffin yg mabeles ni.... Resepi boleh tengok kat sini.

My favourite dish..... rib bones in spicy sourish gravy!

By: Roz@HomeKreation
INGREDIENTS:
500-600g Rib Bones
20 Dried Chilies*
5 Shallots*
2 cloves Garlic*
1" Ginger*
1 cm Belachan*
1 tsp Coriander Seeds*
1/2 tsp Fennel Seeds*
1/2 tsp Cumin Seeds* (* blend)
1 Ginger Bud - cut 4
1 Lemongrass - bruised
1 bowl Tamarind Juice
Salt & Sugar

METHOD:
1. Boil beef bones with 1 lemongrass and ginger slice until tender.
2. Heat up some oil & stir fry bruised lemongrass & blended ingredients* until fragrant.
Add in tamarind juice, beef, ginger bud, salt & sugar.
Boil & cook until taste is well balanced.
3. Serve with white rice along other side dishes like omelet, cucumber & fried salted fish.
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BAHASA MALAYSIA VERSION
Meh layan lauk yg Along masak kelmarin.... dah habis licin pun.

By: AlongRoz@HomeKreation

BAHAN2:

500-600g Tulang Rusuk

20 btg Cili Kering*

5 ulas Bwg Merah*

2 ulas Bwg Putih*

1" Halia*

1 cm Belacan*

1 st Biji Ketumbar*

1/2 st Jintan Manis*

1/2 st Jintan Putih* (* blend)

1 btg Bunga Kantan - potong 4

1 btg Serai - ketuk

1 mangkuk Air Asam Jawa

Garam & Gula

CARA2:

1. Rebus tulang dgn sebatang serai & sehiris halia sehingga empuk.

2. Panaskan minyak & tumis serai & bhn2 blend* sehingga wangi.

Masukkan air asam jawa, daging, bunga kantan, garam & gula.

Masak sehingga menggelegak & serasi rasa.

3. Hidangkan dgn nasi putih dan lauk sampingan lain spt telur dadar, timun, ikan masin, dll.

Terima-kasih Nasya atas hadiah persahabatan ini.... mmmmuah2 & salam ukhwah dari Along!

These are mini pancakes... purposely made them small and flavored with strawberry milk to please my little Liana. I packed them for her morning break in school and so glad to find them all cleared. Today she reminded me to make the pancakes again for her tomorrow's breakfast....

I'm using the same favourite recipe posted here but change the plain milk to strawberry milk.... see how fluffy the pancakes are and most importantly tastes good!

By: Roz@HomeKreation
Source: FRD
(I modified the recipe slightly and use manual method this time)
Makes 12 mini pieces
INGREDIENTS:
100g Flour
2 tsp Baking Powder
2 tsp Sugar
1 Egg
150ml Strawberry Milk
1 tbsp Butter - melted

METHOD:
1. Mix all dry ingredients in a bowl.
2. Mix all wet ingredients together & stir into the dry ingredients until well mixed.
2. Heat up a non-stick pan & pour a scoop of the batter.
Let some bubbles appear on surface and break.
Flip & cook for several seconds and lift out.
Cook remaining batter.
3. Serve with jam.

BAHASA MALAYSIA VERSION
Along perisakan penkek kali ni dengan susu strawberi sebab nak ambil hati Liana tapi semua orang pun suka juga. Liana minta Along buatkan lagi untuk bento ke sekolah nya esuk.

Along masih guna resepi yg sama dar sini cuma Along lebihkan sukatan susu nya supaya lebih mudah di tuangkan. Kali ni Along tak guna blender tapi gaulkan dalam mangkuk dan hasil nya tetap gebu montok!

By: AlongRoz@HomeKreation

Source: FRD

Resepi asal telah di ubahsuaikan

Hasil 12 keping

BAHAN2:

100g Tepung Gandum

2 st Baking Powder

2 st Gula

1 bj Telur

150ml Susu Segar Perisa Strawberi

1 sb Butter - cairkan

CARA2:

1. Campurkan kesemua bahan2 kering ke dlm mangkuk.

2. Campurkan kesemua bhn2 basah & tuangkan ke dlm bhn2 kering.

Gaul rata.

2. Panaskan kuali leper yg tidak melekat.

Tuangkan sesenduk adunan di tengah2 kuali.

Biarkan sehingga terbit buih2 udara & memecah baru balikkan sebentar.

Angkat & ulangi sehingga habis adunan.

3. Hidangkan dgn jam.

Plenty of ginger buds cropped out in the garden so I came out with idea to add it to chicken soup.... the outcome was very pleasantly fragrant and delicious! My hubby & son enjoyed the simple dinner so much. I like using boney parts of the chicken for soup because it makes the soup tastier. Sorry my photos lately were just a quick snap and may look a bit messy.... trying to juggle my busy life at works and at home daily and not much I could do for my blog readers.... the least I can do is to keep this blog alive....

By: Roz@HomeKreation
INGREDIENTS:
1/2 chopped Chicken or Chicken Boney Parts
2 Potatoes - peel & cubed
1 Carrot - cubed
1 Onion - sliced
Some Young Corns, Dried Mushrooms, Tomatoes
Mixed Spices - Cinnamon, Star Anise, Cardamon, Cloves
1/2 Big Onion*
2 tsp Black Pepper*
1 tsp Fennel Seeds*
2" Ginger*
2 cloves Garlic* (* blend)
1 tsp Soup Powder
1 Ginger Bud - sliced
1 Lemongrass - bruised
Salt

METHOD:
Heat up few tbsp oil & stir-fry mixed spices, blended ingredients & soup powder until fragrant.
Add in enough water, salt, chicken, potatoes, carrot and let it boil & cook.
Lastly add in young corns, mushrooms and tomatoes and cook for few minutes.
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BAHASA MALAYSIA VERSION
Tengah badan kurang sedap ni, memang sesuai lah makan lauk2 sup camni.... buat pula harum wangi dengan bunga kantan & serai.... memang naik selera! Hubby & son pun kata sedap! Bunga kantan tu Along petik je dari laman depan rumah...! Biasa nya kat rumah ni sup guna bahagian isi kurang laku, so Along guna bahagian rangka... isi ayam nya pula buat goreng lebih laris.

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor ketulan Ayam atau pun bahagian rangka
2 bj Kentang - potong
1 btg Karot - potong
1 bj Bwg Besar - hiris
Putik Jagung, Cendawan Kering, Tomato
Some Young Corns, Dried Mushrooms, Tomatoes
Rempah Tumis - Kulit Kayu, Pelaga, Bg Lwg, Cengkih
1/2 bj Bwg Besar*
2 st Lada Hitam*
1 st Jintan Manis*
2" Halia*
2 ulas Bwg putih (* blend)
1 st Rempah Sup
1 btg Bunga Kantan - hiris
1 btg Serai - ketuk
Garam

CARA2:
Panaskan sedikit minyak & tumis rempah tumis, bhn blend*, rempah sup sehingga wangi.
Masukkan air secukup nya, garam, ayam, kentang & karot & didihkan sehingga masak empuk.
Masukkan putik jagung, cendawan & tomato dan masak beberapa minit.

Lovely soft & moist chocolate cake... not too sweet and lovely combination with chocolate ganache! I made it yesterday to give away to some friends and some leftover for four of us at home.

By: Roz@HomeKreation
Source: Siti Ameera
Translated into English by HomeKreation
Size: 9" x 9"
INGREDIENTS:
250g Butter
1 cup Condensed Milk (suggest to put extra if no topping)
5 Eggs (grade A)
120g Kaya (Egg Jam)
1 tsp Vanilla Essence
200g Self-Raising Flour*
150g Horlicks*
100g Cocoa Powder* (* mix & sift)

METHOD:
1. Beat butter & milk until fluffy.
2. Beat eggs in a separate bowl until frothy.
3. Pour egg into butter mixture and mix well.
Add in kaya, VE until well mixed.
Add in flour mixture* until well mixed.
4. Pour into lined/greased tin & steam for 1½ hours until cooked.
**********************************************************

BAHASA MALAYSIA VERSION
Kek coklat ni sedap sangat sebab ada perisa Horlicks.... kek nya lembab gebu.... rasa nya tidak terlalu manis, jadi Along pun tambahkan topping ganache untuk imbangkan rasa nya. Kalau tak cakap, orang takkan tahu kek ni di kukus sebab tiada beda dengan yg di bakar cuma kek nya lebih lembut dan tidak kering. Nak pegang kek ni kena perlahan2 & tak boleh lama2 nanti hancur di tangan. Masuk mulut jer terus cair!

Terima-kasih kepada Siti Ameera dari Brunei yg kongsikan resepi ni...!

By: AlongRoz@HomeKreation
Source: Siti Ameera
Resepi di taip semula oleh HomeKreation untuk mudah rujuk
Saiz: 9" x 9"
BAHAN2:
250g Mentega
1 tin Susu Pekat (Along guna 1 cawan, lebihkan kalau tak letak topping)
5 bj Telur gred A
120g Kaya
1 st Esen Vanilla
200g Tepung Naik Sendiri*
150g Horlicks*
100g Serbuk Koko* (* ayak sekali)

CARA2:
1. Pukul mentega dengan susu pekat sehingga kembang.
2. Pukul telur dlm mangkuk yg berasingan sehingga berbuih.
3. Masukkan telur yg telah di pukul ke dalam adunan mentega sehingga sebati.
Masukkan kaya dan esen vanilla sehingga sebati.
Masukkan campuran tepung* sehingga sebati.
4. Tuangkan adunan ke dalam tin yg di lapik & di minyakkan.
Kukus 1½ jam sehingga masak.

This peanut-stuffed pancake is not something so special that you cannot get it from the market... nevertheless homemade is so effortless and you can stuff it generously! I like this recipe because it does not use yeast so no rest time needed for the mixture and ready for cooking as soon as the ingredients are mixed!

By: Roz@HomeKreation
Source: MyResipi-MsOreo
English translation by HomeKreation
Makes 3 pieces small, 2 pieces big
INGREDIENTS:
½ cup Sugar
1 Egg
2 cup Flour*
1 tsp Bicarbonate Soda*
1 tsp Baking Powder* (* sift)
1½ cup Water
1 tbsp Pandan Paste
FILLING:
1 cup Roasted Peanuts - grind
1 cup Canned Creamed Corn
Margerine

CARA2:
1. Blend egg & sugar.
Mix into flour mixture*, water & pandan paste until smooth.
2. Heat up non-stick pan.
Pour 1-2 scoop of batter & let it cooked until air bubbles break up.
Spread some margarine on top & sprinkle peanuts & creamed corn.
Fold into two & serve.
3. Repeat cooking process & finish up all batter.

BAHASA MALAYSIA VERSION
Meh kita buat Apam Balik sendiri.... Nak beli kat kedai pun banyak kuih ni tapi nak gak buat sendiri... Buat sendiri boleh letak inti yg kita suka banyak2.... Siap tukar jadi apam pandan lak lagi....hehe. Apam ni versi lembut... dah sejuk pun lembut. UsuRaz lak tanya ada tak yg versi rangup.... tu nak kena try resepi lain lah pulak tapi yg ni pun sedap & laku habis.

By: AlongRoz@HomeKreation
Source: MyResipi-MsOreo
Resepi di taip semula utk mudah rujuk & di ubah sedikit
Bilangan: 3 kecil & 2 besar
BAHAN2:
½ cwn Gula
1 biji Telur
2 cwn Tepung Gandum*
1 st Soda Bicarbonate*
1 st Baking Powder* (* ayak)
1½ cwn Air
1 sb Pes Pandan
INTI:
1 cwn Kacang Tanah - goreng tanpa minyak & di kisar
1 cwn Krim Jagung
Sedikit Planta

CARA2:
1. Mesin gula & telur sehingga kembang.
Masukkan campuran tepung*, air dan pes pandan sehingga sebati.
2. Panaskan kuali non-stick.
Tuangkan 1-2 senduk adunan & biarkan buih2 udara menggelembung sehingga masak.
Sapu planta ke atas permukaan apam & tabur kacang & jagung.
Lipat dua & hidangkan.
3. Ulangi sehingga adunan habis.

Adunan dan inti kacang kisar & krim jagung

Pancake in cooking.... masak sehingga buih2 lubang

Tabur inti sebaik shj apam dah masak

Lipat dua & siap untuk di hiris2

Apam yg siap di hiris2... tunggu nak ngap jer...

I had some leftover creamed corn after making Apam Balik a day before and this kuih was straight away crossed my mind for the next project! I imagined Serimuka with corn custard must be delicious combination and indeed was the outcome...! My hubby loved it and we both ate quite a big portion out of it....LOL!

By: Roz@HomeKreation
Makes: 8" round
BOTTOM LAYER:
250g Glutinous Rice - wash, soak 1hr & drained
100ml Packet Coconut Milk
150ml Water
½ st Salt

TOP LAYER:
100ml Packet Coconut Milk
100ml Water
100g Sugar
2 Eggs
40g Flour
10g Custard Flour
265g Creamed Corn

METHOD:
1. Line tin with aluminium foil.
Place bottom layer ingredients in the tin & steam 20 minutes until glutinous rice is done.
Press the layer with glass to even it.
2. Mix all top layer ingredients, except creamed corn, sift into a pot.
Add in creamed corn and cook until just heated up.
Pour on top of the glutinous rice layer.
Steam 30-40 minutes until cooked.
3. Cool kuih before slicing.

BAHASA MALAYSIA VERSION
Ini satu lagi serimuka yang di pelbagaikan topping nya.... Banyak lebihan krim jagung selepas buat Apam Balik Pandan kelmarin.... tetiba dapat pula idea nak buat serimuka berlapiskan jagung. Selepas makan malam, Along pun bersilat kat dapo sediakan kuih ni untuk sarapan esuk hari. Pepagi memang kelam-kabut nak hidangkan kuih, siapkan Liana ke sekolah dan bersiap untuk ke pejabat... tunggang-langgang & gambo pun tak berapa nak cun, ikut dan jer snap.... Tak dan pun nak merasa pagi tadi tapi hubby kata sangat sedap... Petang tadi baru Along kesempatan nak merasa.... wow, memang sedap sangat. Habis juga sepelengat....hehee.

Resepi nya Along main hentam2 jer tapi ada Along sukat untuk rujukan kekawan semua. Cuba lah ya...

By: AlongRoz@HomeKreation
Saiz: 8" bulat
LAPISAN BAWAH:
250g Beras Pulut - basuh, rendam sejam & tapis
100ml Santan Kotak
150ml Air
½ st Garam

LAPISAN ATAS:
100ml Santan Kotak
100ml Air
100g Gula
2 bj Telur
40g Tepung Gandum
10g Tepung Kastad
265g Krim Jagung

CARA2:
1. Lapik tin dgn kertas aluminium.
Kukus bahan2 lapisan bawah selama 20' sehingga masak.
Padatkan / tekankan dengan gelas.
2. Campurkan kesemua bahan2 lapisan atas, kecuali krim jagung & tapis ke dalam periuk.
Campurkan krim jagung dan masak sehingga naik wap.
Tuangkan ke atas lapisan pulut tadi.
Kukus selama 30-40 minit atau sehingga masak.
3. Sejukkan kuih sebelum di potong.

This is an evergreen favourite menu in the house...! I'm allergic to prawn so fish fillet is a nice substitute! Still practicing on egg floss... made a mistake while separating the egg yolk from white - I accidentally added one egg white into the yolk causing the floss a bit lumpy....

By: Roz@HomeKreation
INGREDIENTS:
2 slices Fish Fillet - cut to preferred size
1 Egg White
4 tbsp Flour + 1 tsp Curry powder
3 Egg Yolk - stir lightly with spoon
4 cloves Garlic - chopped
Chili Padi - chopped
2 sprigs Curry Leaves
Butter
Cooking Oil
2-3 tbsp Oyster Sauce

METHOD:
1. Rub fish with salt & dip into egg white then dip into flour mixture.
Deep fry until cooked and crispy batter.

2. Heat 2 tbsp butter with some oil.
Pour egg yolk slowly while stirring fast using ladle.
Stir-fry until egg is crispy.
Dish-out & strain the excess oil.

3. Heat up 2 tbsp butter & stir-fry garlic, chilies, curry leaves until fragrant.
Add in oyster sauce & stir until thicken.
Add in fried fish & stir to coat.

4. Dish out & sprinkle egg floss.
Serve with white rice.
************************************

BAHASA MALAYSIA VERSION

Ini lauk kegemaran anak2 kat rumah ni dan lagi pun Along tak boleh makan udang, jadi Along gantikan udang dgn isi ikan. Walau pun nampak simple tapi amat sedap! Egg floss yg Along buat ni agak kasar sebab tersilap campurkan sebiji telur putih ke dlm telur kuning dgn tidak sengaja.... tengah mamai.... tulah jadi nya....

By: AlongRoz@HomeKreation

BAHAN2:

2 keping Isi Ikan - potong ikut suka

1 bj Putih Telur

4 sb Tepung Gandum + 1 st Rempah Kari
3 bj Kuning Telur - kacau sedikit dgn sudu

4 ulas Bwg Putih - cincang

Cili Padi - cincang

2 tangkai Daun Kari

Butter

Minyak Masak

2-3 sb Sos Tiram

CARA2:

1. Lumur ikan dgn garam & celup ke dlm putih telur dan kemudian golekkan ke dlm campuran tepung.
Goreng sehingga masak & garing di luar.

2. Panaskan butter & sedikit minyak.
Tuangkan kuning telur perlahan2 sambil dikacau laju dgn senduk.
Goreng sehingga rangup & tapiskan minyak berlebihan.
Ketepikan.

3. Panaskan 2sb butter & goreng bwg putih, cili, daun kari sehingga wangi.

Masukkan sos tiram & kacau sehingga pekat.

Masukkan ikan goreng tadi & gaul rata.

4. Angkat & taburkan telur kuning tadi.

Hidangkan dgn nasi panas.

Today is a holiday and a good opportunity to make something for the family. I made some pau for evening tea and since it is a big batch, it will also be enough for breakfast tomorrow. This recipe is my favourite since many years because it produces very soft pau. This time I tried to play with some rose shapes. First time I saw rose shape in DG's blog and then by many other bloggers but did not manage to try it out until today.

Ada juga buat bentuk bulat licin

By: Roz@HomeKreation
Source: Betty Yew's book
Makes: 20 pcs (small size)
INGREDIENTS:
300g HongKong / Pau Flour
1 tsp Baking Powder
6g Instant Yeast
1 tiny pinch Ammonia Powder
60g Castor Sugar
150ml Warm Water + 1 tbsp Corn Oil
Ready-made Red Bean Filling

METHOD:
1. Place all dry ingredients into a mixer bowl, attached with a dough hook.
Process while pouring water & oil mixture gradually until smooth.
2. Knead dough with hands for few minutes until smooth.
Place in a bowl & cover until it risen doubled about 40 minutes.
3. Knead again and divide into 20 balls.
Flatten, place filling and pleat.
4. Place onto a piece of paper & steam 12 minutes.

Step-by-step to make roses shape

Steaming in process

BAHASA MALAYSIA VERSION

Cuti hari buruh ni, boring lak kalau takda makanan... merajinkan diri buat kuih pau untuk kudap2 petang... lebih nya boleh simpan untuk sarapan pagi esuk dan bekal Liana ke sekolah. Resepi ni yg Along paling suka dlm byk resepi yg Along dah cuba sebab pau nya putih & lembut gebu.

Ramai yg dah cuba buat bentuk bunga2 ni, Along jer yg baru nak try. First time Along nampak bentuk bunga ni kat blog DG then ramai kawan2 lain yg dah buat bentuk ni. Amat mudah, boleh lihat gambar step-by-step kat atas.

By: AlongRoz@HomeKreation
Source: Betty Yew's book
Bilangan: 20 ketul kecil
BAHAN2:
300g Tepung HongKong / Pau
1 st Baking Powder
6g Instant Yeast
1 cubit kecil Ammonia Powder
60g Gula Kaster
150ml Air Suam + 1 sb Minyak Jagung
Inti Kacang Merah yg siap

CARA2:
1. Letakkan kesemua bhn2 yg kering ke dlm mangkuk pengadun.
Tuangkan sedikit2 campuran air & minyak sambil di adun sehingga rata & sebati.
2. Uli dgn tangan sehingga doh betul2 lembut.
Letakkan ke dlm mangkuk & ditutup sehingga kembang 2x ganda (lebih kurang 40minit).
3. Uli lagi & bahagikan kpd 20 ketul.
Leperkan & isikan dgn inti kacang merah.
4. Lapikkan pau dgn kertas & kukus 12 minit.

TIPS UNTUK DAPATKAN PAU YG CANTIK:
1. Jangan guna tepung gandum tapi tepung hongkong/pau shj supaya pau berwarna putih, tidak kuning & lembut gebu.
2. Uli tepung sehingga betul2 licin.
3. Jangan kukus terlalu lama supaya pau tidak berkedut.

Hi everyone....! How I miss all of you..... sorry for disappearing without notice... I had two weeks desperately needed break in Peninsular spending time with families.... such a relaxing break, away from hectic daily routines! Now am back and energised than ever.... thanking my understanding boss for releasing me despite the peak loads....

Sharing herewith something I cooked for last night dinner.... not so special but my children's favourite since AngahRuz is home on semester break until this week end. Very happy to see how the whole family enjoying it...!

By: Roz@HomeKreation
Serve: 4 persons
RICE:
4 cups Bario Rice- wash & drain
4 cups Water
2 tbsp Margarine
3 cloves Garlic- chopped
Mixed Spices (Cinnamon Stick, Star Anise,Cardamon, Cloves)
1" Ginger- bruised
1 Screwpine Leaf

1 tsp Chicken Stock

1 tsp Salt

METHOD:

1. Heat up margarine in a pot.

Fry garlic & spices until fragrant.

Add in ginger, screwpine leaf & rice. Stir for a while.

Add in water, chicken stock & salt.

Place pot in a rice cooker & let it cook.

ROASTED CHICKEN:

1 whole Chicken

1 tbsp Chili Powder
1 tsp Black Pepper Corns*
1 Big Onion*
1 cloves Garlic*
2" Ginger*
1 Lemongrass*
1 tsp Cumin Seeds*
1 tsp Fennel Seeds*

Salt*(* blend with plenty of water until fine)

1 tbsp Honey

1 tbsp Soy Sauce

Extra Virgin Olive Oil

METHOD:
1. Rub chicken with salt & rest of ingredients.

Marinate for at least 10 minutes.
2. Bake 200C until done.
I used microwave roast function 50min.

3. Chopped cooked chicken and serve with rice and sauce from roasting (thickened with a bit of flour & boil).

Roasting in the process

BAHASA MALAYSIA VERSION
Assalamualaikum kekawan & pembaca yg di sayangi..... maaflah ya sebab Along menghilang sebentar. Sebenar nya Along gi bercuti bersama keluarga selama dua minggu.... Lega rasa nya dapat berihat dan pulang ke kampung di Taiping. Sempat juga lah makan angin ke Cameron Highland, Maxwell Hill dan shopping sana-sini....hehee... memang best!

Rindu rasa nya nak ke dapo semula tapi ni jer yang sempat Along kongsikan. Ni dinner semalam atas permintaan anak2... AngahRuz bercuti sehingga hujung minggu ni, kesian gak dia komplen makan tak sedap kat kampus dia tu. Gembira betul semua orang menikmati Ayam Golek dan Nasi Ayam beras Bario....

Resepi nya Along akan taip kendian ya.... jap lagi Along kena siapkan sarapan dan bekal sekolah Liana, lepas tu nak bersiap ke pejabat pula.... mmmmmuah2 salam rindu buat semua...!!

Ok.... ni dia resipi nya:

By: AlongRoz@HomeKreation
Saiz hidangan: 4 orang
NASI:
4 cwn Beras Bario- wash & drain
4 cwn Air
2 sb Majerin
3 ulas Bwg Putih- cincang
Rempah Tumis (Kayu Manis, Cengkih, Pelaga & Bg Lawang)
1" Halia- ketuk
1 helai Daun Pandan

1 st Stok Ayam

1 st Garam

CARA2:

1. Panaskan majerin dlm periuk.

Tumis bwg putih, rempah tumis sehingga wangi.

Masukkan halia, daun pandan & beras; kacau sebati.

Masukkan air, stok ayam & garam.

2. Masak dlm rice cooker seperti biasa.

AYAM GOLEK:

1 ekor Ayam

1 sb Cili Serbuk
1 st Serbuk Lada Hitam
1 bj Bwg Besar*
1 ulas Bwg Putih*
2" Halia*
1 btg Serai*
1 st Jintan Manis*
1st Jintan Putih*

Garam*(* blend dgn sedikit air)

1 sb Madu

1 sb Kicap

Extra Virgin Olive Oil

CARA2:
1. Lumur ayam dgn garam & kesemua bahan2.

Perap sekurang2nya 10 minit.

2. Bakar 200C sehingga masak (Along guna microwave roasting function 50 minit).

3. Potong2 & hidangkan dgn nasi dan sos dari lebihan panggang tadi (pekatkan dgn sedikit tepung & di masak).

Some young mangoes dropped from the tree at the backyard.... plus galangal flower from the front garden... such a delicious appetiser!

By: Roz@HomeKreation
INGREDIENTS:
1-2 Young Mango - grate
1 Galangal Flower - finely sliced
1-2 Red Chili*
Chili Padi*
2 Shallots*
1 tbsp Dried Shrimps*(* pounded)
1-2 tbsp Kerisik (Roasted Coconut paste)
Lime juice
Salt & Sugar

METHOD:
Mix all ingredients & serve with rice along main dishes.

BAHASA MALAYSIA VERSION
Rezeki mangga muda jatuh dari pokok belakang rumah.... syukur alhamdulillah dapat menikmati pembuka selera kesukaan!

By: AlongRoz@HomeKreation
BAHAN2:
1-2 bj Mangga Muda - sagat
1 kuntum Bunga Kantan - hiris halus
1-2 bj Cili Merah*
Cili Padi*
2 ulas Bwg Merah*
1 sb Udang Kering*(* tumbuk)
1-2 sb Kerisik
Jus Limau Nipis - secukup rasa
Garam, Gula

CARA2:
1. Gaulkan kesemua bahan sehingga rata & secukup rasa.
2. Hidangkan dgn nasi & lauk utama.

Biskut Mama Carrie

Bihun Sup Utara (Mee Hoon with Beef Bone Soup)

Quick Mini Chicken Pies (New Toy!)

Mini Chicken Quiche

Ayam Masak Kicap Prune

Cucur Udang Rangup (Crispy Shrimp Dumpling)

Laksa Tepen

Kek Marble Tiga Rasa

Kiwi Fruit Muffins (Again)

Asam Pedas Tulang Rusuk

Awards from Nasya

Strawberry Pancakes

Sup Ayam Harum Kantan

Kek Kukus Koko Horlicks (Steamed Horlicks Chocolate Cake)

Apam Balik Pandan (Malay Peanut-Stuffed Pancake)

Serimuka Jagung (Corn Glutinous Kuih)

Buttered Fish Fillet III

Red Bean Pau

Nasi Ayam Golek (Whole Roasted Chicken with Rice)

Kerabu Mangga Berkantan