Menu Ala Kampung Sarawak Bersama KakIna KL

September 2, 2013, 9:58 am

≪ Previous: Delicious Apple cake (Again)

Cute tak kami berdua... manis kan KaIna KL.... saper kata garang, peramah tau KakIna kita ni!

Showing herewith, lunch gathering in the recent Sunday..... it was great fun together with friends! It was CikTie's idea for kampung style menu and meant for small gathering. Coincidentally, KakIna was just arrived in Miri and hence invited her to join us as well. Overall we had lovely afternoon together with great fun of eating....! Many thanks to all for showing up.... also for the lovely pot lucks.... most of all your presence & cheers.

Alhamdulillah, seronok nya berkumpul dengan kekawan pada Ahad lepas.... lepak2 & makan tengahari ala2 kampung Sarawak. Memula nya pakat2 dgn CikTie nak masak... masing2 meleleh tengok menu masing2 kat FB.... Along meleleh nak makan Linut & Asam Keladi.... dia lak nak makan ikan pais bawal yg Along buat hari tu.... so terus jer pakat & ajak member2 yg rapat. KakHanifah pun excited gak and also Mala & Sal. Malang nya Qie, Su & Norjanah were travelling & cannot join. Nak jadi rezeki, KakIna KL baru je sampai di Miri dua hari sebelum nya so Along pun jemputlah Kak Ina datang. Along pun ada jemput Ryo tapi Ryo kerja and flying off gak.... takda rezki nak jumpa adik sorang ni walaupun dok sepekan.

ok meh semak menu2 kita yg tak muat meja pada hari itu.... alhamdulillah dan terima-kasih pada semua yg pot luck!

1. Cookies & assorted Sarawak layered cakes

Aneka biskut & Kek Lapis .... belen kuih raya

2. Dodol Labu

Another Sarawak Speciality.... Along buat kurang manis supaya terasa keenakan labu asli....sedap seh! TQ my lovely hubby yg tolong kacau sampai kering....! So dia pun boleh tumpang kredit!
(Gambo pinjam dari KakIna sbb Along tak dan nak snap... tq KakIna)

3. Itik Palo

Special Sarawak dish... ramai yg puji sedap!

4. Lemang
....goes well with Itik Palo

5. Bubur Pedas
.... ini memang menu wajib di Sarawak.... tq Norjanah for the bumbu

6. Pais Sotong dalam daun Nipah
.....kat Sarawak memang biasa panggang dalam daun nipah... Along belajar dgn MIL cara nak bungkus. Hubby pun tolong gak sementara Along kelam-kabut nak sediakan yg lain2 tu....

7. Pais Bawal dalam daun ubikayu/Sengkil/herba/bumbu botok
..... nak tengok isi nya dan resipi boleh rujuk di sini. Maaf ya gambo blur.... pakai hp je sebab tak dan nak set kamera bagai sebab nak layan tetamu. Ni spesel request from CikTie... harap anda dah lepas ngidam....heheee.

8. Terubuk Panggang
.... ini main ratah2 memang laku licin

9. Udang Panggang
.... beso udang ni tapi nampak kecik lak dalam gambo... ni yg first sekali abis! TQ Sal for helping to slice the prawns and Mr Hatta who grilled these! You both arrived just in time....heheee

10. Ikan Merah Panggang
.... panggang simple cam ni sedap bila celup dalam Sambal Kicap atau Air Asam.... tangkap leleh!

11. Air Asam & Sambal Kicap
.... ni pelengkap untuk ikan & seafood panggang... tq sis Mala for helping me with these.... sedap air tangan u....hehee

12. Dabai & Pusuk Goreng Sambal
.... buah ni belum bermusim so Along kecek dgn sis Hani sebab tau dia ada freeze some.... sempat gak Along godek2 & siapkan sewaktu tetamu dah tiba semua.... masak camni memang sedap u....

13. Linut(courtesy from CikTie)
... special request by AlongRoz.... sedap seh bila pekena dgn semua lauk2 sewaktu nya....

14. Asam Keladi (courtesy from CikTie)
.... Along makan ni few round.... sedap sangat... ada letak pucuk lengkuas & daun Sengkil.... kalah TomYam Siam u..... ni memang dah lama ngidam suruh CikTie masakkan..... alahamdulillah!

15. Sayur Midin & Pucuk Jagung(courtesy from CikTie)

16. Ulam2an (courtesy from CikTie)
..... macam2 ada... Ulam Pegaga, Ulam Raja, Pucuk Selom, Pucuk Gajus & apa ya satu lagi tu.... nak kena tanya CikTie lagi...

17. Ulam Petai & Terung Panggang (courtesy from CikTie)
.... ni memang kampung abis.... woooo jangan lupa flush toilet lepas ni....heheee

18. Sambal Belacan (courtesy from CikTie)
..... pelengkap untuk menu Linut kita.... memang terangkat!

Inilah cara2 nya nak makan Linut.... campur kesemua lauk2, ikan & kerabu atau apa2 yg anda suka.... pokok nya macam makan nasi & lauk gak lah....

19. Kerabu Kacang Botol (courtesy from Sis Hanifah)
20. Kerabu Ubur-Ubur & Ikan Tahai(courtesy from Sis Hanifah)
Dua2 kerabu ni sedap banget... memang pembuka selera.... Along makan tambah2....

Dah habis citer pasal lauk-pauk & masakan.... meh tengok dessert lak.......

21. Carrot Cheesecake (courtesy from Sis Hanifah)
..... sedap ni... lemak berkrim!

22. Jambu Air (courtesy from Sis Salviana)
..... abis licin... memang laku!

23. Apple Caramel Cheesecake
..... dah kenyang buntang..... meh makan dessert CikRoz lak ya.....heheee.... pun abis seketul pun tak tinggal.... Mr Hatta was smiling happy!

24. Bubur pulut Hitam
.... specially for sis Hanifah yg teringin hari tu.... hope you are satisfied sis! CikTie pun bawa Bubur Pulut Hitam gak.... pun sebab nak gembirakan sista kita yg sorang ni.... tak sempat lak nak snap yg versi CikTie punya. Ni pun gambo amik selepas acara ada belen sikit.

Akhir kata.... alhamdulillah atas rezeki yg melimpah ruah pada hari tu.... walau pun makanan melimpah meja, semua nya abis tak membazir pun.... semua yg datang tak segan-silu makan puas2 dan tapao.... suka betul Along bila tetamu enjoy puas2. Terima-kasih semua kekawan yg berkorban masa lapang untuk get together & catch up for fun! Also tq for pot lucks! Most of all, Along rasa seronok sangat.... tq juga KakIna yg sudi menjejak kaki ke resident Along & berkenalan dgn kawan2 yg lain. Tak lupa ucapan terima-kasih kpd hubby yg sporting and very handy.... UsuRaz yg tolong sapu & mop whole house inside and outside and few other tasks... luv u all!

↧

Pickled Chilies (Cili Jeruk)

September 3, 2013, 9:33 am

≫ Next: Apple Caramel Cheesecake Surprised with Glazed Pecans

≪ Previous: Menu Ala Kampung Sarawak Bersama KakIna KL

These pickled chilies are great to serve alongside any type of noodles and can be made less spicy by removing the seeds from the chilies but I preferred otherwise. You will be pleasantly surprise that these take less than an hour to be ready but can be kept for weeks.

I have been making from this recipe since 2007 and sticked to this recipe since it suits my taste buds but have it modified slightly.

By: Roz@HomeKreation
Source: MR_Jun
The original recipe has been modified accordingly for more accurate measurements
Translated into English by HomeKreation
INGREDIENTS:
10-15 Green Chilies - sliced
1 cup Vinegar
1 cup Water
3 tbsp Sugar
1 tsp Salt

METHOD:
1. Place sliced chilies in a sterilized jar.
2. Boil water, vinegar, sugar and salt and pour into the jar.
Place cap and let it cool down and change into pale color.
4. Ready to be served along any type of fried/wet noodles.
TIPS: Remove seed if you prefer it mild.
***********************************************************************

BAHASA MALAYSIA VERSION
Baru2 ni cili hijau murah hanya RM3.90 sekilo, jadi Along beli lebih untuk di jerukkan. Bukan susah pun nak buat cili jeruk, tak sampai sejam dah siap tapi boleh tahan berminggu lama nya. Sedia untuk di hidangkan bersama pelbagai mee sebagai penyedap tambahan.

First time Along buat ni di tahun 2007 sewaktu aktif member di MyResipi dan semenjak tu Along tak guna resipi lain sebab versi ni memang dah cukup baik. Kalau tak suka pedas, boleh buang biji nya tapi Along suka ia nya pedas sedikit. TQ to Jun sudi berkongsi resipi.

By: AlongRoz@HomeKreation
Source: MR_Jun
Along ubahsuai resipi nya sedikit untuk lebih jelas sukatan nya
BAHAN2:
10-15 biji Cili Hijau - hiris nipis/tebal ikut suka
1 cwn Cuka
1 cwn Air
3 sb Gula
1 st Garam (Along tambah sendiri)

CARA2:
1. Letakkan hirisan cili di dalam botol kaca.
2. Masak air, cuka, gula, garam sehingga mendidih.
Tuangkan ke dalam botol & tutup.
3. Biarkan sehingga cili bertukar warna kepada hijau pucat dan sejukkan di suhu bilik.
4. Sedia untuk di hidangkan bersama segala jenis mee goreng/sup/basah.
TIP: Buag biji nya kalau tak mahu pedas.

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Apple Caramel Cheesecake Surprised with Glazed Pecans

September 5, 2013, 8:54 am

≫ Next: Dodol Labu Sarawak (Pumpkin Dodol)

≪ Previous: Pickled Chilies (Cili Jeruk)

This decadent dessert served during last weekend gathering was the climax...! Truely rich and sinfully delicious creamy cheesecake with surprise glazed pecan at the bottom and topped with apples and caramel sauce....! AlongRiz brought back some glazed nuts from US and that was how the idea came about.

Created by: Roz@HomeKreation
Size: 9"/23cm round

BASE:
250g Marie Biscuits - processed into crumbs
3/4 cup Melted Butter
100g Glazed Pecans
FILLING:
24oz Cream Cheese
3/4 cup Sugar
200g Sour Cream
1 tsp Vanilla Essence
3 Eggs
3 tbsp Flour
TOPPING:
3 Apples - peeled, cored & sliced
2 tbsp Butter
2 tbsp Brown Sugar
Caramel Sauce

METHOD:
1. Mix biscuit crumbs and melted butter until well mixed.
Pressed into spring form tin at bottom and side.
Bake 180C for 10 minutes.
2. Beat cream cheese, sugar, vanilla essence & sour cream until smooth.
Add in flour, one tbsp a time, until well mixed.
Add in egg one by one & beat until combine.
3. Sprinkle glazed pecan into the crumb base.
Pour cream cheese mixture on top.
4. Bake at 230C 10 minutes, 150C for 45 minutes until set.
Cool at room temperature and chill overnight.
5. Heat up butter & brown sugar until melted.
Stir in apples and cook until soften.
Cool.
6. Arrange apples on cheesecake & pour caramel sauce on top.
Serve chilled.

CARAMEL SAUCE:
1/2 cup Condensed Milk
2 tbsp Butter
2 tbsp Milk
- Stir on small fire until smooth.
*************************************************************

BAHASA MALAYSIA VERSION
Cheesecake yg amat sedap sekali.... Along buatkan nya agak tebal kali ni supaya bila digandingkan dengan crust dan topping, akan lebih umph...! Tersembunyi di lapisan bawah nya kacang pecan yg rangup dan di gandingan lapisan atas hirisan epal & sos karamel.... memang amat mengasyikkan bila di kunyah perlahan2 menikmati keenakan dessert selepas selesai makan tengahari sewaktu gathering ujung minggu baru2 ni. Dapat idea nak reka cheesecake begini sebab kebetulan ada glazed pecan nut yg AlongRiz beli kat US.

Created by: AlongRoz@HomeKreation
Size: 9"/23cm round

BASE:
250g Biskut Marie - haluskan
3/4 cwn Mentega Cair
100g Glazed Pecans
FILLING:
24oz Cream Cheese
3/4 cwn Gula
200g Sour Cream
1 st Esen Vanilla
3 bj Telur
3 sb Tepung
TOPPING:
3 bj Epal - kopek kulit & hiris
2 sb Mentega
2 sb Gula Perang
Sos Karamel

CARA2:
1. Sebatikan serbuk roti dan mentega cair sehingga sebati.
Tekan ke dlm acuan meliputi bawah & tepi.

Bakar 180C selama 10 minit.
2. Pukul cream cheese, gula, EV & sour cream sehingga sebati.
Masukkan tepung, sesudu setiap kali & gaul sebati.
Masukkan telur satu-persatu & pukul sebati.
3. Tabur kacang pecan di dasar base.
Tuangkan adunan cream cheese ke atas nya.
4. Bakar 230C 10 minit, 150C 45 minit sehingga masak.
Sejukkan di suhu bilik & sejukkan semalaman.
5. Panaskan butter, gula perang sehingga cair.
Masukkan epal & masak sehingga agak lembut.
Sejikkan.
6. Aturkan epal ke atas cheesecake & tuangkan sos karamel.
Hidangkan sejuk.

SOS KARAMEL:
1/2 cwn Susu Pekat
2 sb Butter
2 sb Susu Cair
- kacau atas api kecil sehingga sebati.

↧

Dodol Labu Sarawak (Pumpkin Dodol)

September 8, 2013, 8:55 am

≫ Next: Laksam Berempah

≪ Previous: Apple Caramel Cheesecake Surprised with Glazed Pecans

Sarawak has many varieties of dodol which are very unique to the state.... Pumpkin Dodol is one of the many famous Sarawak Dodol like Durian Dodol, Red Beans Dodol, Green Beans Dodol, Cucumber Dodol, Tapioca Dodol, Sweet Potato Dodol, etcs. I feel so lucky to be married to Sarawakian and been in this land to treasure all the delicious heritage.... My MIL and relatives have the best recipes of all and very generous to teach me.

Making dodol traditionally is very time consuming process. It takes hours of stirring until the mixture becomes oily and non-sticky. During the cooking process, the dodol mixture is rapidly boiling and spitting out hot steam and therefore need to use a long wooden spatula to avoid arm burning. After half way cooking process, the mixture get real thick and require strong man to do the stirring job. This is the reasons why dodol is treasured very much apart from the unforgettable taste.

In my case, I only made small portion and with the help from Noxxa, cooking time was cut to less than half. My lovely hubby was there to help too, doing the stirring job!

BAHASA MALAYSIA VERSION
Dodol asli Sarawak amat berbeda dari dodol di Sememenanjung Malaysia. Ia nya di pelbagaikan dengan campuran sayur2an. Dodol labu adalah salah satu dodol yg amat terkenal dan di jamu setiap kali musim perayaan. Banyak lagi dodol yg sedap2 seperti Dodol Kacang Merah, Dodol Kacang Hijau, Dodol Durian, Dodol Timun, Dodol Ubikayu, Dodol Keledek, dll. Kesemua nya sedap2 belaka dgn keenakan yg amat istimewa.

Along pun tak mau ketinggalan belajar buat dodol. Untung nya bersuamikan org Sarawak yg kaya dgn ilmu2 masakan yg unik dan tersendiri. MIL dan sedara hubby yg ajarkan Along buat dodol ni. Tiada sukatan yg tepat sebab orang kampung buat memang main agak2 je. Kalau sukat pun guna gelas tapi Along agak2 je pun jadi. Resipi ni guna labu lebih banyak dari tepung dan sebab tu amat sedap sekali.

Kalau dulu, nak kacau dodol berjam2 lama nya tapi sekarang amat mudah jika anda memiliki periuk Noxxa. Along dapat idea nak guna periuk Noxxa nak buat dodol selepas tengok Zana buat dodol dia hari tu kat sini. TQ ya Zana tolong ajarkan cara nak guna periuk Noxxa tu. TQ juga hubby tersayang yg tolong kacaukan sehingga siap!

Shared by: AlongRoz@HomeKreation
Saiz tin: 8" persegi
BAHAN2:
1 biji Labu seberat 2kg - kopek, bersihkan, kukus/rebus & lecek

Gula Apong

1 gelas Tepung Gandum
4 sudu mkn Tepung Pulut
½ gelas Gula Apong
½ kg Kelapa - perah santan nya
Gula - secukup rasa (Along buat versi kurang manis, amat sedap sekali)
1 st Garam

CARA2:
1. Gaul kesemua bahan2 sehingga sebati.
2. Kacau di atas api sederhana sehingga pekat & pecah minyak.
Dodol tidak melekat di senduk apabila telah masak sempurna.
(Jika menggunakan periuk Noxxa, mula2 masak function Steam 20 minit.
Tukar kpd StirFry and kacau sehingga pekat & pecah minyak... kira2 sejam juga)
3. Tuangkan ke dalam tin yg telah di lapik dgn daun pisang.
Biarkan sejuk sebelum di potong.
NOTA: Dodol ni tahan banyak hari & tidak mudah berkulat.

Labu lecek

Dodol dalam proses memasak

Dodol yg di tekan ke dlm tin

Tengok ni..... lemak berkilat dodol Along.... nyummmm!

Ada sebiji lagi labu.... murah beli kat kampung hari tu.... kalau rajin boleh lah kacau dodol gak lagi ni....hehee

↧

Laksam Berempah

September 13, 2013, 7:26 am

≫ Next: Gubahan Pulut Kuning Lapis Serunding (Decorated Glutinous Rice)

≪ Previous: Dodol Labu Sarawak (Pumpkin Dodol)

Here is Laksam my own version.... I made several deviations from the typical Laksam recipe.... First of all, the fish is grilled instead of boiled giving a more appetising aroma to the gravy with no fishy smell or taste. Secondly I added some spices to it and thirdly I served it with assorted herbs and raw vegetables. The outcome is so delicious to my taste.... mmmmuah!

By: Roz@HomeKreation
Source: noodles from ChikAtt (tq ya ChikAtt); Gravy by HomeKreation
English translation by HomeKreation
Yields: 10 rolls 8"x8" tin
INGREDIENTS:

3 cups Rice Flour
½ cup Plain Flour
4 cups Warm Water

METHOD:
1. Mix all ingredients until smooth.
2. Oil tin and spread tin layer of batter.
3. Steam until cooked about 5 minutes.
4. Roll and slice when cooled.
Serve with gravy and garnishes.

By: Roz@HomeKreation
GRAVY:
~1 kg Grilled/smoked Fish

5 tsp Corriander seeds*
3 tsp Cumin seeds*
2 tsp Fennel seeds*
4 tsp Curry powder*
4 tsp Chilli powder*
6 Shallots*
½ inch Ginger*
a bit of Galangal*
5 tsp Chilli paste*(*blend)
4-5 liter Coconut Cream
5 tsp Palm Sugar
4 pieces dried Tamarind
3 tbsp roasted Coconut paste

METHOD:
1. Flake off fish from the bones and blend with some water.
2. Heat few tbsp oil in a big pot. Fry blended ingredients* until fragrant.
Add in coconut cream & stir until boiled.
Add in salt, palm sugar, tamarind, blended fish & roasted coconut paste.
Boil a bit longer until the taste are well blended.
3. Serve Laksam with gravy & garnishes (cucumber, long beans, fresh herbs, chilies, lime).

BAHASA MALAYSIA VERSION
Teringin nak makan Laksam dah lama tapi baru ni dapat peluang masa. Versi Laksam Along berbeda dari resepi pantai timur yg asal dan Along buat ikut selera sendiri. Pertama, ikan nya di panggang/salai terlebih dahulu supaya bau dan rasa yg lebih beraroma. Kedua, kuah nya Along letak rempah ratus dan ketiga Along hidangkan dengan daun2 herba dan sayuran seperti rasa kerabu.... adalah ala2 seperti kuah Laksa Johor pula.... sedap nyaaaa.... sekurang2 pun dua pinggan ni....heheeee.

Along masak laksam guna tin empat segi instead of bulat... hasil nya gulungan laksam lebih kemas dan sama besar bulat apabila di hiris.

By: AlongRoz@HomeKreation
Source: noodles from ChikAtt (tq ya ChikAtt); Gravy by HomeKreation
Yields: 10 rolls 8"x8" tin
BAHAN2:

3 cwn Tepung Beras
½ cwn Tepung Gandum
4 cwn Air Suam

CARA2:
1. Sebatikan kesemuan bahan2.
2. Minyakkan tin dan tuangkan lapisan nipis adunan.
3. Kukus selama ~5minit sehingga masak
4. Gulung dan hiris bulat2 apabila sudah masak.
Hidangkan dengan kuah dan bahan2 taburan

By: AlongRoz@HomeKreation
KUAH LAKSAM:
~1 kg Ikan Salai/panggang
5 st Biji Ketumbar*
3 st jintan putih*
2 st jintan manis*
4 stSerbuk Kari*
4 stSerbuk Cili*
6 Bwg Merah*
½" Halia*
1" Lengkuas*
5 st Cili Mesin*(*blend)
4-5 liter Santan
5 st Gula merah
4 Asam Keping
3 sb Kerisik

CARA2:
1. Kisar isi ikan dengan air sehingga halus.
2. Panaskan minyak, tumis bhn2 yg di kisar bertanda* sehingga harum. Masukkan santan & kacau sehingga menggelegak. Masukkan kesemua bhn2 lain.
3. Hidangkan Laksam dgn kuah & bahan tabur (Kcg Panjang, Timun, Ulam Raja, Daun Selom/Pegaga/Selasih/Pudina/Kesom, Cili, Limau)

Kuah yg pekat dan bahan2 tabur beraneka daun ulam dan herba memang amat menyelerakan.....

Pelbagai sayuran dan daun herba campuran

Tengah dok syok suap pun sempat lagi nak snap jap....heheeee

↧

Gubahan Pulut Kuning Lapis Serunding (Decorated Glutinous Rice)

September 15, 2013, 5:39 pm

≫ Next: Chicken Floss II (Serunding Ayam II)

≪ Previous: Laksam Berempah

I made this yesterday as an engagement tray gift for my hubby's relative. I didn't have much experience in vegetable craft.... but did it trial & error in the past helping my chef brother decorating dishes for wedding presentation. This time I took a braver step to do a more challenging decorated glutinous rice for engagement tray.... I call it challenging because it will attract so many eyes on it during the occassion...... I did some homework by searching for photo samples on websites and my favourite reference is from K1@Citarasawan. Thanks K1 for the inspiration.

By: Roz@HomeKreation
Yield one heart shape
INGREDIENTS:
7 cup Glutinous Rice (170ml cup)
3 tsp Turmeric Powder
1 Tamarind Piece
1 bowl Coconut Milk + Salt
Serunding
One 12" diameter Board
Craft Vegetables - Capcicum, Cucumber, Onion, Red/Green Chilies, Carrots, Eggs, Cherry Tomatoes

METHOD:
1. Wash glutinous rice and soak with turmeric powder & tamarind piece overnight.
2. Drain excess water, discard tamarind piece and steam for about 10 minutes.
3. Sprinkle coconut milk & mix well.
Steam further until cooked.
4. Press cooked glutinous rice into tin while it is still hot.
Fill half full, spread Serunding and top with another layer of glutinous rice.
Let it cool before unmould it onto a cake board.
5. Decorate with crafted vegetables.
(Vegetables can be crafted a night before & keep in fridge)

BAHASA MALAYSIA VERSION
Kali ni Along mencuba nasib buat hiasan untuk hantaran pertunangan saudara hubby kelmarin. Tangan ni memang keras dan selalu nya bab2 mengukir atau menggubah ni bakat nya lebih terserlah dalam diri Emak, my younger sister Nani and my chef brother Ayed. Apa pun kalau tak praktis akan bertambah keras ler tangan ni kan, so waktu tengah ada semangat sedikit ni dan Along pun dah janji dengan sedara maka terhasil lah juga bagi julong kali nya setalam ukiran hantaran.... alhamdulillah lega pula rasa nya. Memula tu tak confident, so Along tanya pendapat kat FB.... Terima-kasih buat kawan2 FB yang memberi galakan dan hadiah2 bintang yang tidak di sangka.....hehe. Yang best nya K1 pun kata pass, siap kasi bintang lagi. Along banyak cari ilham dari blog K1@Citarasawan yg memang professional bab2 menggubah pulut kuning.

Kot2 ada yg nak resipi pulut kuning, di sini Along kongsikan resepi nya, cukup2 untuk setin bentuk hati. Resipi Serunding Ayam akan Along kongsikan kendian.

By: AlongRoz@HomeKreation
Saiz: 1 tin bentuk hati
BAHAN2:
7 cwn Beras Pulut (cwn 170ml)
3 st Serbuk Kunyit
1 Asam Keping
1 mangkuk Santan + sedikit Garam
Serunding Ayam/Daging/Ikan/Udang
1 Papan Kek Bulat 12"
Hiasan Sayuran - Capcicum, Timun, Bawang, Cili Merah/Hijau, Karot, Telur Ayam/Putuh, Tomato Ceri

CARA2:
1. Basuh beras pulut dan rendam dgn kunyit dan asam keping semalaman.
2. Tapis air, buang asam keping dan kukus selama ~10minit.
about 10 minutes.
3. Gaulkan dgn santan sehingga sebati & kukus lagi sehingga masak
4. Tekankan ke dlm tin sewaktu pulut masih panas.
Apabila separuh penuh, taburkan serunding & tutupi dengan pulut sehingga penuh.
Keluarkan ke atas papan kek setelah pulut betul2 sejuk.
5. Hiasi lah dengan sayur2an yg telah di ukir.
(Along dah ukir sayur2an tu sehari sebelum dan di simpan dlm petisejuk supaya tak lah kelam-kabut nak buat semua nya pagi tu).

Undecorated piece

Konsep gubahan Along ialah " Two Loving Doves in Flower Garden"......

↧

Chicken Floss II (Serunding Ayam II)

September 21, 2013, 8:56 am

≫ Next: Pengat Ubikayu II (Tapioca Dessert II)

≪ Previous: Gubahan Pulut Kuning Lapis Serunding (Decorated Glutinous Rice)

Here comes the Serunding which I used to layer the yellow glutinous rice in the previous entry. It is quite an effort but this can keep for many weeks and suitable for gift as well, especially for sending abroad.

Refer here for another version of Chicken Floss recipe.

By: Roz@HomeKreation
INGREDIENTS:
1 Chicken Breast
1 Lemongrass - bruised
15 Shallots*
3 Lemongrass*
1 handful Dried Chilies* (* blend)
5 Kaffir Lime Leaves**
1 Turmeric Leaf** (** finely sliced)
1 tsp Turmeric Powder
1 tbsp Curry powder
1 bowl Coconut Milk
1" Palm Sugar
Salt

METHOD:
1. Boil chicken breast with bruised lemongrass & salt until cooked.
Lift the chicken out and floss it
2. Heat up a scoop of oil and stir-fry blended ingredients* until fragrant.
Add in chicken floss, coconut milk and rest of ingredients.
Stir-cook above small fire until dried up like in the photo.
3. Serve with rice/glutinous rice/ketupat.

TIP: For layering glutinous rice, cut the chicken floss shorter or pulse blend after been cooked, so that it is easier to slice it later. For serving along rice/glutinous rice, leave the strands long.

BAHASA MALAYSIA VERSION
Sorry ya lambat nak update resipi Serunding Ayam yg Along guna untuk melapis pulut kuning hari tu. Minggu ni asyik pulang lewat dari opis dan bila nak mengadap blog je mata dah tak larat nak angkat. Nak buat ni kena ada azam sikit sebab mengambil masa untuk masak sehingga betul2 kering. Kalau tak rajin, beli yg dah siap je untuk buat pulut kuning tu tapi buat sendiri lebih sedap dan jimat kos. Resepi yg Along buat ni sempoi jer bahan2 nya jadi tak lah susah sgt bab penyediaan nya cuma lama sikit nak kacau tepi dapo sampai kering.

Boleh juga tengok kat sini, untuk pilihan resepi yg berlainan.

By: AlongRoz@Homekreation
BAHAN2:
1 ketul Dada Ayam
1 batang Serai - ketuk
15 ulas Bwg Merah*
3 btg Serai*
Segenggam Cili Kering* (* blend)
5 helai Daun Limau Purut**
1 helai Daun Kunyit** (** hiris halus)
1 st Serbuk Kunyit
1 sb Serbuk Kari
1 mangkuk Santan Pekat
1" Gula Kabung
Garam

CARA2:
1. Rebus dada ayam dgn serai yg di ketuk & garam sehingga empuk.
Angkat dada ayam & carik2 isi nya.
2. Tumis sesenduk minyak & tumis bhn2 blend* sehingga pecah minyak dan wangi.
Masukkan isi ayam, santan dan kesemua bhn2 yg lain.
Kacau dgn api sederhana perlahan sehingga betul2 kering seperti dlm gambar.
3. Hidangkan dengan nasi/pulut/ketupat.

TIP: Untuk melapis pulut, boleh lah di blend sedikit atau di potong2 supaya senang di makan.Untuk makan sebagai cicah, Along lebih suka yg panjang2 sebab lebih mengasyikkan.

↧

Pengat Ubikayu II (Tapioca Dessert II)

September 22, 2013, 4:21 am

≫ Next: Mee Goreng Cendawan (Fried Mee w Mushrooms)

≪ Previous: Chicken Floss II (Serunding Ayam II)

Here comes a simple dessert but never get outdated even after a century.....LOL.... simply delicious natural tapioca taste flavoured with creamy coconut milk and slightly sweetened with palm sugar.

By: Roz@HomeKreation
INGREDIENTS:
Tapioca
125ml Milk
125ml Coconut Milk
3 tbsp Palm Sugar
3 tbsp Sugar
1/2 cup Water
1 Pandan Leaf
Salt

METHOD:
1. Peel, wash & cut the tapioca.
Boil with 1/2 tsp salt until tender and drain.
2. Heat up milk, coconut milk & a dash of salt.
Cool.
3. Boil sugar, palm sugar, water & pandan leaf until dissolved.
Discard pandan leaf & let it cool.
4. Serve boiled tapioca with milk & sugar syrup.
Adjust the sweetness by amount of palm sugar syrup.

BAHASA MALAYSIA VERSION
Orang Melayu mesti semua pandai makan ni kan.... ubikayu kan makanan di Malaysia sebelum zaman Jepun lagi... silap2 zaman batu dulu pun dah ada kot...hehe. Tapi pengat ada macam2 cara terpulang pada selera masing2. Dulu Along ada kongsikan cara Emak Along buat kat sini. Kali ni pula, Along buat versi yg lebih mudah tanpa perlu memasak tapi di hidangkan ubi, santan & gula secara berasingan. Bagi yg tidak suka manis, senang nak adjust banyak mana nak letak sirap gula tu.

TQ sista Hanifah for sharing the raw tapioca with me....!

By: AlongRoz@HomeKreation
BAHAN2:
Ubikayu
125ml Susu Segar
125ml Santan
3 sb Gula Pasir
3 sb Gula Kabung/Merah
1/2 cwn Air
1 helai Daun Pandan
Garam

CARA2:
1. Kupas kulit ubikayu dan di basuh serta di potong2.
Rebus dgn sedikit garam sehingga lembut.
2. Panaskan susu, santan & sedikit garam.
Sejukkan.
3. Didihkan gula, air & daun pandan sehingga gula larut.
Buang daun pandan & sejukkan.
4. Hidangkan ubikayu dgn susu & gula mengikut manis yg di kehendakki.

Selebih ubi rebus tu Along goreng pula dgn tepung pedas.... wooo.... sedap nya makan panas2 waktu petang dingin dengan kopi O!

↧

Mee Goreng Cendawan (Fried Mee w Mushrooms)

September 25, 2013, 7:05 am

≫ Next: Kerabu Mangga Bunga Kantan (Young Mango Salad)

≪ Previous: Pengat Ubikayu II (Tapioca Dessert II)

Showing off for fun.... nothing special but just my version which is slightly different than my typical fried mee. This time I added beef, fresh mushrooms, baby corns, tomatoes and fish balls.... Loved every spoon of it.... hehe

BAHASA MALAYSIA VERSION
Meh usya2 Mee Goreng Cendawan ni.... Along masak cam mee goreng biasa jer cuma kali ni letak daging, cendawan, jagung muda, tomato & fishball.... sedap ler pada selera Along....hehee

Badan letih... baru landed dari KL... gi pagi balik petang, so jamu mata jer lah malam ni k. Resepi biasa2 je pun, so tak larat nak menaip....

↧

Kerabu Mangga Bunga Kantan (Young Mango Salad)

October 4, 2013, 8:06 am

≫ Next: Wet Mee Hoon (Bihun Basah)

≪ Previous: Mee Goreng Cendawan (Fried Mee w Mushrooms)

Fresh young mango and galangal flowers from my very own garden....! Such an appetiser..... Plucked some galangal flowers and shared with a friend too.

Recipe was shared earlier in here.

Beautiful blossom & buds

BAHASA MALAYSIA VERSION
Alhamdulillah, banyak lak kuar bunga kantan.... Along pun tuai & buat kerabu mangga. Kebetulan pokok mangga ada berbuah tapi cuma dua biji je kali ni. Kalau tunggu masak alamat tak cukup pun sorang sebiji kat rumah ni, jadi lebih baik di kerabukan aja. Selera nya makan nasi berulam kerabu mangga....

Untuk resipi kerabu, sila ke sini.

Pokok kantan di laman

↧

Wet Mee Hoon (Bihun Basah)

October 4, 2013, 9:21 pm

≫ Next: Netherland Edam Cheese

≪ Previous: Kerabu Mangga Bunga Kantan (Young Mango Salad)

Simple breakfast this morning, using whatever readily available in the kitchen. Nevertheless, my hubby & son had two plates each....LOL!

By: Roz@HomeKreation
Serves 3 persons
INGREDIENTS:
1/2 packet Meehoon- soak with hot water until tender& drain
3 cloves garlic- chopped
1 slice Ginger
1 tbs Chilli Oil
1 piece Chicken meat - chopped
Some Fish Balls
3 tbsp Oyster sauce
3 tbsp Sweet Soy sauce
3 tbsp Thick Soy sauce
2 tbsp Tomato sauce
3 tbsp Chilli sauce
1 liter Chicken Stock
1 stalk Mustard Leaves½ carrot - sliced
1 tbsp Cornflour - mix with 2 tbsp water
Salt & Sugar

METHOD:
1. Heat up few tbsp oil & fry garlic & ginger until golden.
Add in chilli oil, chicken, fish balls & stir well.
Add in water, sauces, salt, sugar & let it boil.
Thicken with cornflour paste.
Lastly add vegetables & dish out after few minutes.
2. Serve mee hoon with gravy, fried shallots, sliced chilies & lime.
********************************************************

BAHASA MALAYSIA VERSION
Ini masakan cincai2 je untuk sarapan pagi tadi. Ikut apa yg ada je & amik gambo pun ala kadar.... Resipi tepek kat sini kot2 ler ada yg berkenan....LOL. Hubby & UsuRaz makan dua pinggan sorang sampai licin.....hehe.

By: AlongRoz@HomeKreation
Hidangan 3 orang
BAHAN2:
1/2 bungkus Bihun- rendam dlm air panas sehingga lembut & tapis
3 ulas Bwg Putih- cincang
1 hiris Halia
1 sb Cilli Oil
1 ketul Ayam- cincang
Bebola Ikan
3 sb Oyster sauce
3 sb Kicap Manis
3 sb Kicap Pekat
2 sb Sos Tomato
3 sb Sos Cili
1 liter Air Rebusan Ayam
1 ikat Sayur Sawi½ btg Karot - hiris
1 sb Tpg Jagung - bancuh dgn sedikit air
Garam & Gula

CARA2:
1. Panaskan sedikit minyak & tumis bwg putih & halis sehingga wangi.
Masukkan cili oil, ayam, fish ball & kacau rata.
Masukkan air, sos, garam, gula & kacau sehingga mendidih.
Masukkan bancuhan tepung jagung utk memekatka kuah.
Masukkan sayuran & angkat selepas beberapa minit.
2. Hidangkan kuah dgn bihun, bwg goreng, hirisan cili & limau.
.

↧

Netherland Edam Cheese

October 5, 2013, 9:05 pm

≫ Next: Asam Pedas Kaki Ayam (Chicken Feet in Hot Sweet Sour)

≪ Previous: Wet Mee Hoon (Bihun Basah)

This morning breakfast was spiral pasta served along toasts and Edam cheese. Our family's favourite pasta is cooked in olive oil and herbs sprinkled with parmesan cheese powder. The Edam cheese was a gift from a Dutch colleague who just joined our team a month ago. He had too much rice since he arrived and lucky enough to return to Holand last week to attend a course and came back with some cheese.... hopefully enough to survive him until the next trip..... LOL (just a teaser....!). The cheese is semi-matured and very tasty... I enjoyed it so much! Thanks Peter! This certainly can save me breakfast preparation for this coming week... hope my eyes will not turn blue....LOL!

I did a mini quiz in facebook and asked my FB friends to guess.... instantly the responses were burger, bread, chocolate and cheese. To win, they have to also guess the type and origin.

Quiz photo - guess what this is

Halfway, I gave the full picture of the wrapper as clue.... obviously you can tell it is from Holand - the windmill picture and the language on it speak loudly. If you check Google translator, Kaas means cheese! Now the tricky part is only to guess the type of cheese....

Boeren Kaas means farmers' cheese... but not quite the answer I was looking for.

At the end I announced two winners:
Tuyot Saftuyah was the only one who guess the cheese type correctly i.e. Edam cheese but did not name the origin.
Delima Zamrud was the most persistent participant who named all types of cheese in the world except Edam but guessed the origin correctly i.e. Belanda (Malay's translation of Holand).
They both were awarded below medal. The game was fun... we all learn something at the end..... including laughter and jokes.

↧

Asam Pedas Kaki Ayam (Chicken Feet in Hot Sweet Sour)

October 10, 2013, 7:29 am

≫ Next: Chocolate & Butterscotch Bread Pudding (Bingka Roti Coklat & Butterscotch)

≪ Previous: Netherland Edam Cheese

Please be warned that this dish is high cholestrol content! Anyway, I love it so much but ate only two pieces... I think should be ok....LOL

By: Roz@HomeKreation
INGREDIENTS:
8 pieces Chicken Feet
20 Dried Chilies*
5 Shallots*
2 cloves Garlic*
1" Ginger*
3" Galangal*
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
Lady Fingers

METHOD:
1. Heat up some oil & stir fry bruised lemongrass & blended ingredients* until fragrant.
Add in tamarind juice,chicken feet, ginger bud, salt & sugar.
Boil & cook until taste is well balanced and chicken feet are tender.
(Use pressure cooker to get the cooking process faster)
Add in lady fingers and cook until soften.
2. Serve with white rice or on its own.
*************************************************************************

BAHASA MALAYSIA VERSION
Waduh2..... kaki ayam yg lemak & lembut masak lak asam pedas memang terangkat abis.... Nasib lah kolestrol ke apa ke... makan dua ketoi je takpa lah kan....hehe

By: AlongRoz@HomeKreation

8 ketul Kaki Ayam
20 btg Cili Kering*

5 ulas Bwg Merah*

2 ulas Bwg Putih*

1" Halia*

3" Lengkuas*

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
Sayur Bendi

CARA2:

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

Masukkan air asam jawa, kaki ayam, bunga kantan, garam & gula.

Masak sehingga menggelegak & serasi rasa.
(Along guna periuk Noxxa supaya kaki ayam cepat lembut)
Masukkan sayur bendi & masak sehingga lembut.

2. Hidangkan dgn nasi putih atau ratah2 je.

↧

Chocolate & Butterscotch Bread Pudding (Bingka Roti Coklat & Butterscotch)

October 13, 2013, 7:33 am

≫ Next: Hari Raya Haji 2013 & Menu

≪ Previous: Asam Pedas Kaki Ayam (Chicken Feet in Hot Sweet Sour)

Delicious bread pudding with layers of chocolate chips and butterscotch sauce. The idea suddenly sprung in while thinking about bread pudding and at same time wanted to clear some caramel sauce and chocolate chips that I had. What I love so much about making bread pudding that it requires no accurate measurements. I did not add any sugar to it as the caramel sauce compliments it well but if you are a sweet tooth you may want to do so.

By: Roz@HomeKreation
Yield: 8"x5"
INGREDIENTS:
500ml Milk
3 Eggs
1 tsp Vanilla Essence
5-6 pieces White Bread Slices*
5-6 pieces Buttrescoth Bread Slices* (* cubed)
Caramel/Butterscotch Sauce
Bittersweet Chocolate Chips

METHOD:
1. Mix milk, eggs and VE lightly with hand whisk.
Add in cubed bread, mix well and use less/more bread as necessary as to not too watery or too dry.
Soak for 10 minutes.
2. Grease tin and pour half of the bread mixture.
Sprinkle chocolate chips and caramel sauce generously.
Cover with remaining bread mixture and repeat with chocolate chips and caramel sauce.
3. Bake at 180C for 1 hour until top is brown.
4. Serve with caramel and chocolate sauce.

CARAMEL SAUCE:
1/2 cup Condensed Milk
2 tbsp Butter
2 tbsp Milk
- Stir on small fire until smooth.

Ready to bake

BAHASA MALAYSIA VERSION
Wow, sedap nya Bingka Roti yg Along buat kali ni.... ada lapisan coklat dan di maniskan dgn sos karamel. Along tetiba dapat idea nak buat ni sebab nak habiskan sos karamel dlm petisejuk & coklat cip berlambak2 di beli oleh AlongRiz.

By: AlongRoz@HomeKreation
Yield: 8"x5"
BAHAN2:
500ml Susu
3 bj Telur
1 st Esen Vanilla
5-6 keping Roti Putih*
5-6 keping Roti Buttrescoth* (* potong kiub)
Sos Karamel/Butterscotch
Bittersweet Coklat Cip

CARA2:
1. Sebatikan susu, telur, EV dgn pemukul tangan.
Masukkan roti, agak2 jangan terlalu kering atau berair.
Biarkan rendam selama 10 minit.
2. Minyakkan tin & masukkan separuh dari adunan.
Tabur coklat cip & sos karamel.
Tutupi dgn baki adunan tadi & tabur coklat cip & sos karamel lagi
3. Bakar 180C selama sejam sehingga perang permukaan nya.
4. Hidangkan dgm sos karamel & sos coklat.

SOS KARAMEL:
1/2 cwn Susu Pekat
2 sb Butter
2 sb Susu Cair
- kacau atas api kecil sehingga sebati.

↧

Hari Raya Haji 2013 & Menu

October 16, 2013, 1:54 pm

≫ Next: Ketupat Pulut Daun Kelapa (Glutinous Rice in Woven Coconut Leaves) Again

≪ Previous: Chocolate & Butterscotch Bread Pudding (Bingka Roti Coklat & Butterscotch)

Bergambar selepas solat sunat raya

This year Idh just a simple do with four of us only.... missed AlongRiz & AngahRuz very much. It was just another day for AlongRiz in the State whilst AngahRuz was in KL and hard for him to pretend that it was just another day while the rest of muslims in Malaysia were having a festive celebration - that made me very sad too but they both are grown up young men and I always pray to Allah to be with them....

Below is our simple menu for the idh.

Hidangan sarapan di meja kecil untuk kami berempat

BAHASA MALAYSIA VERSION
Raya Haji tahun ni cuma ala kadar sebab hanya kami berempat sahaja dan lagi pun raya jatuh pada hari Selasa & Isnin tu Along masih bekerja. Pepagi kami berempat ke masjid untuk menunaikan solat sunat Aidil Adha dan selepas tu sarapan bersama keluarga. Along pun takda jemput sesiapa ke rumah tahun ni. Alhamdulillah, syukur nikmat dari Allah. Semuga qurban kami suami-isteri di terima Allah pada tahun ni.

Untuk sarapan pagi, Along cuma masak Ketupat Pulut Daun Kelapa dan Rendang Pedas Ayam.... sebak rasa nya sebab AlongRiz & AngahRuz gemar sangat rendang ni.... semuga mereka berdua tabah di perantauan....

Untuk menu tengahari pula, Along masak ringkas je.... Nasi Saffron, Kurma Daging, Acar Buah dan Rendang Ayam:

Along tak sempat pun nak buat kek raya haji tahun ni.... nasib lah masih ada lebihan Cheesecake Lapis Coklat yg Along buat bulan lepas dan juga kek Tupperware - Cappucino Almond Fruit Cake.

↧

Ketupat Pulut Daun Kelapa (Glutinous Rice in Woven Coconut Leaves) Again

October 18, 2013, 9:03 am

≫ Next: Wholemeal Loaf (Again)

≪ Previous: Hari Raya Haji 2013 & Menu

I made Ketupat every year during Idh Adha including in the recent Idh this week. Repasting the recipe again based on requests.... Actually I have shared the recipe earlier on in here.

By: Roz@HomeKreation
INGREDIENTS:
20 Woven Coconut Leaf-cases
10 cups (160ml cup) Glutinous Rice- washed, soaked for few hours/overnight & drained
600g freshly grated Coconut- add some water & squeeze thick milk
2 tbsp Salt
1 Pandan (Screwpine) Leaf

METHOD:
1. Fill ketupat cases with glutinous rice.
Leave a thumb pinch of empty space at one corner to allow the rice expand.
Too tight will cause the ketupat uncooked and too loose will cause it too soft.
Ensure that both ends of ketupat are slit through & knotted to prevent it from opening during cooking.
2. Place all the filled ketupat in a big botom pot & cover with coconut milk sufficiently (see photo below).
Add in salt & screwpine leaf.
Boil until coconut milk is completely dry and oil surfaced out.
During the cooking process, flip the ketupat frequently to ensure even cooking.
3. Serve with your favourite Rendang or curry.
4. The Ketupat can keep for 2 days at room temperature if properly cooked.

TIPS:For nice taste, do not use instant coconut milk from packet/can

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

BAHASA MALAYSIA VERSION
Along buat ketupat ni setiap tahun apabila Hari Raya Haji menjelang. Raya Haji beberapa hari lepas pun Along ada buat ketupat ni dan tayangkan kat FB & blog. Tak sangka pula ada ramai yang tak tahu jenis ketupat ni. Ketupat ni ialah kebiasaan di Perak dan juga Sarawak. Opah Along suka buat ni untuk Hari Raya & dari kecil Along tolong opah isikan beras pulut ke dalam sarung daun kelapa ni. Selepas berkahwin, Along berpindah ke Sarawak, ibu mertua Along pun suka buat ketupat yg sama setiap kali Hari Raya.

Along suka jenis ketupat ni sebab rasa nya sangat sedap lemak harum tapi nak buat perlukan kesabaran sebab kena letak jumlah santan yg banyak sehingga teggelam ketupat tu dan masak beberapa jam sehingga betul2 kering seperti Tahi Minyak.

Along suka anyam sarung nya sendiri tapi tahun ni takda cuti dan Raya Haji pula jatuh pada hari Selasa, jadi Along beli yg dah siap anyam. Mahal gak harga nya, 10 biji sarung daun kelapa RM4, i.e. 40sen seketul. Tapi takpa lah kan, kira sedekah kat makcik yg jual tu.... sian gak dia pun nak cari duit raya kan. Waktu kita masih mampu nak beli, jangan lah berkira sangat.

Atas beberapa permintaan untuk resipi ketupat ni, Along letakkan semula resipi yg Along pernah kongsikan dahulu di sini dan juga terjemahan BM nya sekali. Selamat mencuba... semuga pahala ilmu yg di kongsikan ni dapat di limpahkan kepada arwah opah Along juga.

By: AlongRoz@HomeKreation
BAHAN2:
20 Sarung Ketupat Daun Kelapa
10 cwn (sukatan cwn 160ml) Beras Pulut- basuh, rendam beberapa jam & tapis
600g Kelapa Parut- campur air & perah utk santan pekat
2 sb Garam
1 helai Daun Pandan

CARA2:
1. Isi beras pulut ke dlm sarung daun kelapa.
Jangan isi terlalu penuh, biarkan kosong sedikit di bahagian bucu sarung sebesar jari ibu.
Jika terlalu penuh, beras pulut tidak akan masak sempurna atau jika terlalu sedikit ketupat akan jadi lembik.
Matikan di bahagian kedua2 hujung sarung supaya pulut tidak terkluar semasa di masak.
2. Letakkan ketupat ke dlm periuk besar & tuangkan santan sehingga menutup ketupat seperti gambar di bawah.
Masukkan garam & daun pandan.
Rebus sehingga santan kering dan keluar tahi minyak.
Balik2an selalu supaya pulut masak sekata.
3. Hidangkan ketupat dgn lauk rendang atau lauk kesukaan anda.
4. Ketupat ni tahan selama dua hari jika di masak sempurna sehingga betul2 kering.

TIP:Untuk rasa ketupat yg lemak dan harum asli, Along nasihatkan supaya tidak menggunakan santan kotak/tin.

↧

Wholemeal Loaf (Again)

October 19, 2013, 6:18 pm

≫ Next: Quail Egg in Black Chili (Telur Puyuh Masak Sambal Hitam)

≪ Previous: Ketupat Pulut Daun Kelapa (Glutinous Rice in Woven Coconut Leaves) Again

Making own bread is really fun and most of all you know what are in there.... no preservatives and it is your choice for a healthier nutritious ingredients and mine is always rich wholemeal fibre! I enjoy tearing it slowly and watching the beautiful strands.... Once ready.... I either make vegetable sandwich or go side by side with cheese.... I have some real good quality cheese from Holand from my two colleague recently. In return, I shared half loaf of the bread with Peter.

Recipe was posted earlier here but I share here again with BM translation.

By: Roz@HomeKreation
Source: book of BreadCode
Yields one 8" loaf
INGREDIENTS:
250g High Protein Flour
250g Wholemeal Flour
5g / 1/2 tbsp Instant Yeast
20g Milk Powder
40g Brown Sugar
1 tbsp Honey
5g Salt
320g Water
30g Butter

METHOD:
1. Process all ingredients, except butter, until coarse dough is formed.
Add in butter & continue kneading until shiny & springy.
2. Place in a container & cover with plastic wrap.
Allow to leaven for 40 min until 2x size.
(Step 1 & 2 can be done using bread maker).
3. Punch the dough, divide into four portions and roll each flat.
Roll like a swiss roll & place in a lined/greased baking tin.
Allow to leaven for 40 min.
4. Bake at 200C for 30 minutes or until nice golden color.

Wholemeal and High-Protein flour

See the beautiful fibre and texture

Awaiting for the dough to rise

BAHASA MALAYSIA VERSION
Along lebih suka makan roti bersirat gandum dari roti putih.... buat pula sendiri lagi lah bagus sebab takda campuran pengawet atau bahan kimia. Lagi pun yg homemade kita boleh pilih bahan2 nya sendiri... wholemeal yg jual kat kedai tu tak letak banyak sirat gandum sebab harga nya mahal tetapi kalau buat sendiri kita boleh perkayakan nya.... tengok je gambar kat atas tu amat jelas fiber gandum dan apabila telah masak, amat harum semerbak. Along lebih suka makan roti ni begitu sahaja sambil meratah ketulan2 keju yang my team-mate kasi baru2 ni dari Holand. Makan sekeping je pun waktu sarapan dah kenyang sehingga tengahari.

Resipi ni Along dah kongsi dahulu di sini. Kali ni Along kasi terjemahan BM pula.

By: AlongRoz@HomeKreation
Source: book of BreadCode
Hasil sebuku 8"
BAHAN2:
250g Tepung Protin Tinggi
250g Tepung Gandum Wholemeal
5g / 1/2 tbsp Yis Segera
20g Susu Tepung
40g Gula Perang
1 sb Madu
5g Garam
320g Air
30g Mentega

CARA2:
1. Proses kesemua bahan2, kecuali mentega, sehingga terbentuk ketulan2.
Campurkan mentega & uli sehingga licin.
2. Tutup dgn plastic wrap & perap selama 40 min sehingga kembang 2x ganda.
(Step 1 & 2 boleh guna bread maker).
3. Tumbuk doh dan bahagikan kpd 4 ketul.
Gelek & gulung. Susun ke dlm tin roti yg telah di sapu mentega.
Perap selama 40 min sehingga 2x ganda.
4. Bakar 200C selama 30 minit atau sehingga warna keperangan.

↧

Quail Egg in Black Chili (Telur Puyuh Masak Sambal Hitam)

October 20, 2013, 7:43 am

≫ Next: Acar Buah (Malay Chutney)

≪ Previous: Wholemeal Loaf (Again)

I never purposely bought quail eggs because it is high in cholesterol despite its petit size. However, I gotta clear the leftover from my last decoration project since they had been sitting in my fridge for a month. This dish is nice and matched perfectly with boiled quail eggs. The aroma of lemongrass and spicy black sauce is really appetising....

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BAHASA MALAYSIA VERSION
Sekali-sekala tak pa kot makan ni.... nampak jer kecik Telur Puyuh ni tapi bukan main tinggi kandungan kolestrol nya tau... Saja-saja memang Along tak pernah beli tapi ni baki dari projek gubahan hari tu & dah sebulan dok dlm petisejuk, terpaksa lah di habiskan. Along mahukan masakan yg harum serai dan pedas2 sedikit.... sedap lauk ni, kena dgn selera kami sekeluarga.

By: AlongRoz@HomeKreation
BAHAN2:
13 biji Telur Puyuh - rebus & kopek kulit nya
1/s biji Bwg Besar - hiris
1 btg Serai
10 biji Cili Kering*
3 ulas Bwg Merah*
1 ulas Bwg Putih*
1 hiris Halia* (* blend)
2 sb Sos Tomato
2 sb Sos Cili
2 sb Kicap Pekat
1 st Gula
Garam secukup rasa

CARA2:
1. Panaskan sedikit minyak & tumis bwg besar & serai sehingga layu.
Masukkan bahan2 blend* & kacau sehingga wangi.
Masukkan sos, kicap, gula & garam - kacau sehingga rata.
Masukkan telur puyuh rebus.
2. Hidangkan dgn nasi putih.

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Acar Buah (Malay Chutney)

October 22, 2013, 8:36 am

≫ Next: Spiral Curry Puffs II (Karipap Pusing II)

≪ Previous: Quail Egg in Black Chili (Telur Puyuh Masak Sambal Hitam)

My chutney is made of unusual choices of dried vegetables and fruits.... some of them I bought from Cameron Highland i.e. bitter gout, cherry tomatoes and ginger which then I added some dates and raisins.... very delicious combination and went well with Saffron Rice and Beef Korma.

BAHASA MALAYSIA VERSION
Raya Haji baru ni Along buat Acar Buah untuk makan dgn Nasi Saffron dan Kurma Daging. Nama je Acar Buah tapi Along guna halwa sayur2an yg Along beli dari Cameron Highland - peria, tomato ceri, halia dan juga Along campurkan buah kurma dan kismis hitam..... amat sedap sekali. Acar ni tahan lama... so Along makan sedikit2 sebagai penambah selera.

Halwa sayur2an - peria, tomato ceri, halia & kurma

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Spiral Curry Puffs II (Karipap Pusing II)

October 25, 2013, 10:11 am

≫ Next: Chili Oil (Pes Cili Goreng) Again

≪ Previous: Acar Buah (Malay Chutney)

I had several kg of beef in the freezer and some sweet potatoes in the fridge.... what can be better than Beef Curry Puffs... after all I've been craving for it and no one in the house can resist curry puffs including my Little Liana.... I fried only few pieces because we just had dinner and froze the rest for later consumptions.

This version is really crispy.... but ensure you drain the oil little longer on side of the wok because spiral curry puffs are generally more oily than the plain skin.

One roll sliced into four curry puffs

By: Roz@HomeKreation
Source: Facebook_ZeeZi
Method, Filling & English translation by HomeKreation
Yields 32 pieces
DOUGH A:
300g Plain Flour
A pinch of Salt
1/4 cup Oil
3/4 cup Warm Water
DOUGH B:
150g Plain Flour
100g Margarine
FILLING:
Minced Meat, Sweet Potatoes, 3 Shallots*, 2 Garlic*, 1/4" Ginger*, 2 tbsp Curry Powder*, 1/2 tbsp Cumin*, 1 tbsp Black pepper*, 1 Big Onion, Salt, Chinese Celery
- Heat up few tbsp oil & stir fry blended ingredients* until frangrant
- Add in beef & potato and cook until tender.
- Add in chopped big onion, salt & chinese celery.

METHOD:
1. Mix all ingredients A until a smooth dough is formed.
Divide into 8 equal portions.
2. Mix all ingredients B.
Divide into 8 equal portions
3. Flatten one portion of A and wrap portion B.
Flatten & roll twice.
Slice each roll into 4 pieces.
Flatten into oval disc & fill 1 tbsp of filling.
Clip on the open edge to seal.
4. Deep fry until golden or freeze for later use.

Step by step illustration (Cara2 menggelek kulit karipap):

Beef and Orange Sweet Potatoes for the filling

BAHASA MALAYSIA VERSION
Tetiba lak teringin nak makan karipap sebab daging qurban pun ada banyak dan ada pula keledek.... tanpa lengah2, Along pun sinsing lengan baju & menguli tepung.... ni citer minggu lepas ler punya....hehe. Selepas selesai makan malam, Along pun terus menggoreng karipap yg baru siap di gentel. Di sebabkan semua orang dah kenyang, goreng 3-4 biji jer... nak posing pun takda nampak meriah / banyak.

Along berkenan nak cuba resepi yg ZeeZi kongsi kat Facebook Sajian Malaysia, nampak cun sangat.... tapi yg Along buat ni tak berapa nak cun... sebab lama dah tak menggentel karipap pusing ni. TQ ya Zee, sudi berkongsi & Along kongsi di sini pula ya.

By: AlongRoz@HomeKreation
Source: Facebook_ZeeZi
Cara2 & resepi inti karipap oleh HomeKreation
Bilangan 32 ketul
DOH A:
300g Tepung Gandum
Secubit Garam
1/4 cwn Minyak
3/4 cwn Air Suam
DOH B:
150g Tepung Gandum
100g Majerin
INTI:
Daging cincang, Keledek, 3 ulas Bwg Merah*, 2 ulas Bwg putih*, 1/4" Halia*, 2 sb Rempah Kari, 1/2 sb Jintan Manis, 1 sb Lada Hitam, 1 bj Bwg Besar, Daun Sup, Garam

- Panaska beberapa sudu minyak & tumis bhn2 blend* sehingga wangi.
- Masukkan daging, keledek & masak sehingga empuk.
- Masukkan bwg besar, garam & daun sup.

CARA2:
1. Uli kesemua bhn2 A sehingga lembut.
Bahagi kpd 8 ketul.
2. Uli kesemua bhn2 B sehingga rata.
Bahagi kpd 8 ketul.
3. Leperkan seketul A & balut seketul B.
Leperkan & gulung dua kali.
Hiris setiap gulungan kpd 4 keping.
Leperkan sekeping & isikan inti & klim keliling nya.
4. Goreng dgn minyak banyak sehingga rangup.
Boleh di bekukan tanpa di goreng untuk keperluan kemudian hari.

Sila rujuk gambar step-by-step di atas cara2 menggelek kulit.

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