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Monday, August 31, 2009

Puding Laici Dangdut

Recipe taken from the glamorous Ummi from Kuantan.... I used the agar2 strip but kurang dangdut ler... could be my fault in measuring... Kak Ummi, Along copy your recipe herewith. Many thanks.

Bahan:-
  • 10 gm agar-agar serbuk/1 paket agar2 biasa (28 gm)
  • 2 liter air
  • 2 cawan gula
  • 2 tin laici (asingkan airnya)
  • 1 tin susu cair
Cara-Cara:-
  1. Masak agar-agar hingga mendidih.
  2. Masukkan gula. Biar mendidih lagi. Tutup api. (jika guna agar-agar biasa, tapis dulu.)
  3. Masukkan air laici dan susu cair. Kacau rata.
  4. Tuangkan dalam acuan samada loyang ataupun mangkuk2 kecil. Sejukkan sebentar.
  5. Kemudian sejukkan dalam fridge.
  6. Hidangkan bersama buah laici yang telah diasingkan tadi. 
    (*Agar-agar ini memang sangat lembut seperti taufufa tu..kalau dalam bekas besar, skop aje dengan senduk bila nak makan.)

Spiral Curry Puffs


Made the spiral curry puffs on my SIL's request for our joined Iftar on Monday. Below is step-by-step illustrations for those who have not tried it before. Click the photo for close-up look.
(Makes 48 pieces)
INGREDIENTS - Water Dough:
400g Flour
225ml Water + 1/4 tsp Salt
2 tbsp Margarine

INGREDIENTS - Oil Dough:
200g Flour
100g Margarine
50g Shortening

INGREDIENTS - Beef filling:
Minced Meat, 3 Potatoes-cubed finely, 4 Shallots, 2 garlic, 1/4" Ginger, 1 large onions-chopped, 1 tbsp curry powder, salt.

METHOD:
1. Mix water dough ingredients until smooth.
Rest for 10 minutes.
Divide into 24 portions.

2.
Mix oil dough ingredients until smooth.
Rest for 10 minutes.
Divide into 24 portions.

3. Take one portion of water dough & flatten it.
Wrap one portion of oil dough with water dough.
Follow step-by-step as illustrated above.
Place beef/chicken/vegetable filling.
Fold into half, pinch the open edge & pleat.

4. Deep fry until golden.

Chocolate Cream Cheese Fudge

Found this recipe in one website but quite disappointing as it tastes toooo sweet & more like candy. Also it melts within 5 minutes standing in room. Will not post the recipe here as I will not make this again.

Sunday, August 30, 2009

Rojak Tepung Hana


Pose2 tadi nampak dik Hana tayang Rojak Tepung dia. Along pun terus je call hubby suruh beli bahan2... so siap. Sape2 yang teringin tu, sila lah bawa pinggan, dah terhidang dah tu. Kalau nak kuah, pi korek periuk kat dapuq....hehe.

Meh kita kopi pes resipi Cik Hana dari Jepung tu... (maceh caaaayang!!):

Bahan-bahan

UTK KUAH
10 tangkai lada kering - bleh tmbh klu suka pedas
40g kacang tanah - goreng n blend
40g biskut tawar - blend halus (bleh tmbh lg klu tk cukup pekat)
*segenggam udang kering
*sebiji bawang besar
*5 biji bwg merah
*3 ulas bwg putih
gula melaka
air secukupnyer - dlm 6-7cwn
garam
gula putih - klu tk cukup manis lagi. kuah rojak sedap manis2 pedas :)

UTK TEPUNG ROJAK
2 cwn tepung gandum
satu sudu makan rata yis
3 sudu gula
garam
air
pewarna kuning - optional
myk utk deep fry

BHN SAMPINGAN - ikut suka la mana2 nk buh!
timun - hiris
tauhu - goreng n hiris
tempe goreng - hiris
sengkuang - hiris
salad lettuce - hiris
kangkung celur (optional)
taugeh celur (jika suka)
telur rebus - belah dua (klu suka goreng la)
kentang - rebus n belah2 ( pong bleh goreng dulu)
ayam goreng - nih klu nk wat rojak ayam
mee kuning (celur)- yg nih plak klu nk wat rojak mee

Cara-cara
  • UTK KUAH - basuh lada kering...kemudian toskan. panaskan minyak.goreng sebentar lada tuh.jgn lama sgt nnti hangit kuah jd tk sedap! dh tuh angkat n toskan minyak.
  • blend yang bertanda * dan lada kering td. rebus bhn2 blend (*klu nk tumis bleh gak!)
  • masukkan skali gula melaka n air secukupnya. didihkan.
  • pastuh masukkan serbuk biskut n kacang tanah. kacau rata... perasakan ngan garam dan klu nk tmbh gula lagi bleh la tambah. klu terpekat sgt bleh tmbh air lagik. dan klu kurang pekat leh tmbh biskut blend.pandai2 la ejas yer!
  • bila dh menepati citarasa kuah rojak, matikan api!
  • UTK TEPUNG - bancuh yis ngan air suam.aktifkan!
  • dlm mangkuk lain...masukkan tepung,garam,gula,pewarna n gaul sebati... masukkan air yis td skit demi sedikit. kacau.agak2 adunan cam wat cekodok.
  • perap adunan selama 1 jam.
  • panaskan minyak. goreng tepung td hingga kekuningan.
  • CARA HIDANGAN - susun semua bhn sampingan n tepung td belah empat.curahkan kuah! siap! :)

Chicken Floss ( Serunding Ayam )


AlongRiz is backed home for one week semester break and returning to KL tomorrow. I prepared this dish specially for him to bring back for Sahoor purpose. He is staying in the college apartment with no cooking facilities, so hope this helps. This dish can last for a month even without keeping in a fridge. It took me 2 days of preparation and cooking to get it ready as above.

Too lazy to type further and feeling very sleepy at the moment. Will update the recipe later if any demand.
*****************************###*********************************************

Here is an update on the recipe as requested by few. I made double the portion below as the chicken I used weighted >2kg.

INGREDIENTS:
1 kg Chicken
- boil & shred finely
200g Shallots*
5g Garlic*
(*blended)
10g Fennel seeds**
10g Coriander seeds**
(**toast & grind)
15g Chili paste
200g Lemongrass
- sliced finely
200ml Coconut Milk
Salt & Sugar

METHOD:
1. Place ingredients marked *, **, chili paste & lemongrass in a wok.
Stir for a while & add some coconut milk gradually, stirring in between each addition until dry.
Stir until dry & oil emerged on the surface.
Add salt & sugar and shredded chicken.

2. Keep stirring above very slow fire until dry (this part may take 1/2 day).
Ensure dry completely if meant to be consumed for a longer period, otherwise it is nicer when a bit moist.

Daddy's Girl

Untuk auntie2 & bakal ibu mertua (kehkehkeh) yang dah lama tak dapat peluang nak tubit pipi tembam ni.....Look at the sour face before seeing daddy....
...and when daddy was passing by:

Spiced Chicken Rice


Lompat Tikam

Yesterday I tried this dessert by Fida (MR). Many people tried it already and it has been in my to-do list since last year Ramadhan, LOL... only yesterday the opportunity arised although it is an easy recipe.

By: Roz@HomeKreation
Source: MyResipi_KakFida
INGREDIENTS-Bottom:
62g Rice Flour
660ml Water
62ml Pandan Juice + 1/2 tsp Green Color

1/2 tsp Salt
1 tsp Edible Lime Juice

TOP LAYER:
25g Rice Flour
600g Thick Coconut Milk
1/2tsp Salt



SUGAR SYRUP:
250g Gula Melaka
500ml Water

1 knotted Pandan Leaf
- Mix, boil & cool.

METHOD:
1. Mix all bottom layer ingredients & cook until thicken & shiny.
Pour into serving bowls, half full.

2. Mix all top layer ingredients & cook until thicken.
Pour into the bowls of on top of the first layer.
Cool & chill.

3. Serve with sugar syrup.

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

BAHASA MALAYSIA VERSION 

Source: MyResipi_KakFida
LAPISAN BAWAH:
62 g tepung beras
660 ml air
62 ml air pandan + 1/2 sk pewarna hijau
1/2 sk garam
1 sk air kapur
    LAPISAN ATAS:
    25 g tepung beras
    600 g santan pekat
    1/2 sk garam
      AIR GULA:
      250 g gula melaka
      500 ml air
      1 helai daun pandan - di simpul 
      - Masak & sejukkan

        CARA2:
        1. Campurkan bahan2 lapisan bawah di dlm periuk,kacau rata dan masak hingga pekat dan berkilat.Matikan api.
        Tuang adunan kedlm mangkuk2 kecil yg bertutup hingga 1/2 bahagian mangkuk.Ketepikan.
        2. Masak pula lapisan atas hingga pekat dan tuang keatas lapisan bawah tadi.Sejukkan.
        3. Tuang secukup air gula keatas kuih dan boleh di hidangkan.

          Wednesday, August 26, 2009

          Kuih Bom


          I reached home after work at about 5pm, cleaned myself, solat Asar, goo-goo-gaa-gaa with my little princess then rushed to the kitchen to prepare for Iftar. While waiting for my Chicken Rendang & grilled fish, I managed to rush & made this kuih just before breaking-off fast at 6.35pm.... efficient eh? hehehe...

          This version of recipe does not explode when being fried and the texture is just nice - crispy on the outer skin & soft springy in the inside... try it to believe it.

          By: Roz@HomeKreation
          (Makes a dozen)
          INGREDIENTS:
          80g Sweet Potato
          - steamed & mashed
          120g Glutinous Rice Flour
          20g Plain Flour
          35g Castor Sugar
          A pinch Salt
          100ml Water
          Sesame Seeds
          - for rolling
          Coconut/Bean Filling

          METHOD:
          1. Mix all ingredients (except sesame seeds & filling) to form a soft dough.
          Divide into 12 balls.
          Flatten each ball, place a ball of filling & wrap.
          Roll onto sesame seeds.

          2. Deep fry until golden.
          Enjoy!

          Note: You can refer to coconut filling recipe here.

          Monday, August 24, 2009

          Stuffed Bean Curds


          Anyone can make Stuffed Bean Curds. It is as easy as 123... and yet very delicious...

          INGREDIENTS:
          3 Bean Curds
          - cut to half & triangle shapes
          Cucumber*
          Carrot*
          (*sliced matches shape)
          Bean Sprout
          1 tbsp Dried Prawns
          - chopped
          2 cloves Garlic
          - chopped
          1 tbsp Oyster sauce

          METHOD:
          1. Deep fry bean curds until crispy on the outer side.

          2. Heat up 1 tbsp oil, fry chopped dried prawns & garlic until fragrant.
          Add in oyster sauce & carrots & stir for a while.
          Off fire & add in cucumber & bean sprout, mix well.

          3. Cut a slit across the bean curds & stuff with the mix veg.
          Just before serving, pour chili sauce into the slit.
          Nice to eat by itself or served as dishes with rice.

          Chili Crabs

          One of our dishes tonite... If you notice this is the first crab dish appears in my blog. Indeed I have not been cooking crabs for a couple of years by now. I love crab dishes but in Miri sea crabs are not a lot and mostly are the fresh water crabs which are sold alive. There is no way I will buy those as I have not got the guts to kill those living creatures. I saw crab dishes in Halen's house very seducing and was lucky to find sea crabs in the recent weekend.

          Here how I cooked my favourite crab dish:

          INGREDIENTS:
          3 Crabs
          - each cut to half
          1 Lemongrass
          - bruised
          4 Shallots*
          2 cloves Garlic*
          1/2" Ginger*
          (*blended)
          2-3 tbsp Chili Paste
          3 tbsp Oyster Sauce
          2 tbsp Chili Sauce
          2 tbsp Soya Sauce
          1 tsp Cornflour
          - mix with some water
          1 Egg
          Salt

          METHOD:
          Heat up few tbsp oil, fry lemongrass & pounded ingredients until fragrant.
          Add in chili paste & continue until fragrant.
          Add in oyster sauce, chili sauce & 1/2 cup water.
          Add in crabs & cover for a while until cooked.
          Add in salt to taste.
          Add in cornflour paste.
          Add in beaten egg.

          Sunday, August 23, 2009

          Tepung Bungkus


          Tertunailah Hasrat Hati... (hehehe pinjam Kak Ina punya phrase lak)! Dah lama tingin benda ni... Along reka2 buat inti tepung pulut hitam... kalau you all takde, pakai lah tepung pulut biasa cam yang selalu orang buat, ok.

          Resepi agak2 je pun jadi...

          (12 biji comel)
          BAHAN2:
          1/2 cwn Tepung Beras
          1 kotak (200ml) Santan
          Secubit Garam

          TENGAH:
          4 sudu mkn Tepun Pulut
          2 sudu mkn Tepung Pulut Hitam
          Air

          INTI:
          1/2 cwn Kelapa Parut
          2 sudu mkn Gula Merah
          2 sudu mkn Gula
          3 sudu mkn Air
          1/2 sudu mkn Tepung
          1 helai Daun Pandan

          CARA2:
          1. Sediakan inti:
          Panaskan air & gula sehingga larut.
          Masukkan kelapa parut daun pandan, kacau sehingga sebati.
          Masukkan tepung & kacau sehingga kering.
          Bulat2kan.

          2. Tepung tengah:
          Bancuh tepung pulut dgn air sehingga menjadi doh lembut.
          Bahagi 12 ketul & balutkan inti kelapa.

          3. Masak tepung beras & santan sehingga pekat.

          4. Ambil sehelai daun pisang.
          Letakkan seketul tepung pulut yg berisi inti kelapa.
          Curahkan 1 sudu besar bancuhan tepung beras.
          Balut seperti lepat.
          Buat sehingga habis.

          5. Kukus selama 30 minit.

          Grilled Squids

          Hubby's favaurite...

          INGREDIENTS:
          Few large Squids
          - sliced
          2 cloves Garlic*
          1/2" Ginger*
          (* pounded)
          Pepper
          Turmeric powder
          Salt

          METHOD:
          Slice squids & rub with the rest of ingredients.
          Marinate for 10-30 minutes.
          Grill until cooked (not too long or else it turns tough)
          Serve with your favourite sauce.

          Lemak Pucuk Ubi (Tapioca Leaves in Spicy Broth)

          Buka puasa lauk kampung memang sodap... tapi kali ni letak ayam instead of ikan bilis. Resipi biasa2 je...

          In case anyone interested in the recipe in English, please shout.

          BAHAN2:
          Beberapa ketul kecil Ayam
          Satu ikat Pucuk Ubi
          - hiris2 kecil, tumbuk sedikit
          2 biji Cili Hijau*
          Cili Padi*
          3 Ulas Bwg Merah*
          (*tumbuk)
          1/2 periuk Santan
          1 keping Asam Gelugor
          Garam

          CARA2:
          1. Masukkan kesemua nya ke dlm periuk.
          Kacau sehingga menggelegak & daun ubi lembut.

          2. Hidangkan dgn nasi.

          Saturday, August 22, 2009

          Salam Ramadhan

          Salam Ramadhan ini Along tujukan kepada semua teman-teman Along samada kenalan lama atau baru. Apa yang tersirat di hati, Along tuliskan di atas kad di atas. Harap sudi-sudikan lah terima kad ucapan dari Along ya.

          Yang di bawah ni pula, kad ucapan yang diterima dari kawan2. Terima-kasih di atas ucapan dan doa anda, juga terima-kasih atas ucapan dari teman-teman di Shoutmix box tu ya.

          Kad dari CT Delima:
          Dua kad dari Ayu:
          Kad dari Suzi:
          Kad dari Nor (Tganu):
          Kad dari Halen:
          Kad angkut dari Ika yg cute cam dlm gambo ni:
          Kad dari Hunny amik waktu gi jalan umah dia:Kad dari Leen:Kad dari Kak Ina KL:2 Kad dari Zanie:
          Kad dari Amy German:Kad dari Linda:
          Kad dari CintaSegar:Kad dari Hana (sori lambat sbb masalah teknikal...hehe):

          Sunday, August 16, 2009

          Assorted Swiss Rolls



          Michelle and I made appointment to do swiss roll project today's afternoon. Since we both shared the same passion in baking, we feel that it will be fun to team up and test some recipes with assorted fillings. We managed to make 3 rolls in half afternoon and were very thrilled with the result. Thanks to Mamafami for the superb recipe. The roll was very soft & light. We also tested another recipe which I don't remember the source that Michelle has extracted (the one in green). The texture is a bit heavier but also quite soft.

          The above 3 rolls: Pandan flavour with blueberry jam filling, Strawberry jam filling and Nutella filling.

          A. Herewith the recipe from Mamafami which I've rewritten to suit myself:

          (14" sq or 12" sq)
          INGREDIENTS:

          6 Eggs

          4 oz Castor Sugar
          1 tsp Baking Powder
          1 tsp Vanilla Essence
          1 tbsp Ovallette
          3 oz Flour (I used Hongkong flour)
          1 tbsp Milk Powder
          4 oz Butter - melted

          METHOD:
          1. Place all ingredients, except butter, in a mixing bowl.
          Beat on high speed for 5 to 7 minutes until thick.

          Pour in the melted butter. Mix well.
          Set aside 1 scoop of the batter and mix with preferred color. Pour into a piping bag.

          2. Spread the white batter onto the tray layered with silicon paper.

          Pipe colored batter onto the white batter.
          Use a stick to create batik effect.

          3. Bake in a preheated oven at 170C for 20 minutes.

          Let it cool.
          Turn the cake onto another piece of paper and spread jam/nutella/cream.
          Slowly and carefully, roll the cake.
          Sliced it and ready to serve.
          If you're using buttercream for the filling, please refrigerate for a while before cutting.


          B. The second recipe:

          (9" x 12")
          INGREDIENTS:
          3 Eggs
          65g Sugar
          80g Cake Flour
          20g Unsalted Butter - melted
          1 tbsp Pandan Paste

          METHOD:
          1. Beat eggs & sugar until thick.
          Add in flour in 3 batched while mixing with slow speed.
          Add in melted butter & mix well.
          Add in essence vanilla.

          2. Pour into prepared tin.
          Bake 170C for 15 minutes.
          Cool.

          3. Spread with preferred filling & roll tightly.

          Rice Porridge with Sambal Ketuk

          Whole family love Sambal Ketuk (Nor's recipe) that I made recently which supposedly to accompany rice porridge but we had it along other dishes for dinner. So this morning I made rice porridge and also Sambal Ketuk as supposedly the right combination. Indeed the two go along perfectly.

          Sambal Ketuk recipe is here.

          My rice porridge recipe:

          INGREDIENTS:
          1 cup rice
          - washed
          4 cups water
          1 Shallots*
          1 Garlic*
          (*pounded)
          1/2 inch Ginger
          - bruised
          1/2 Chicken Cube
          Pandan leaf
          - knotted
          Salt


          METHOD:
          1. Place all ingredients in a rice cooker & set "porridge" cooking.

          2. Once cooked, serve with Sambal Ketuk, fried onions, salted egg, soya sauce, etc of your choice.

          Saturday, August 15, 2009

          Baked Salmon

          These are our dinner tonite. My two sons had no appetite for rice so it is the time to do something with the 2-feet-long salmon that been sitting in the freezer for several weeks already.

          The recipe is my own creation using mango juice, instead of lemon, which is not just effective in getting rid of the fishy smell but makes it tasty & juicy too. So far, I have not found a better recipe than this one which is my family's favorite too:

          INGREDIENTS:
          Salmon - cut into serving size
          McCormick Onion Salt
          McCormick Mixed Herbs
          Mango juice
          Tomatoes - halved

          METHOD:
          Rub salmon with all ingredients (except tomatoes) & marinate for 30 minutes.
          Arrange in a casserole with the remaining juice & drop few dots of butter.
          Arrange tomatoes, sprinkle with onion salt & top with a slice of cheese.
          Bake 200C for 20 minutes.
          Serve with your preferred side dish.

          Instant Mee Rebus

          I was thinking what to prepare for breakfast while looking into the stock in the pantry. By Saturday there aren't many things left since I only do marketing once a week... Then I found the instant Mee Rebus paste that Azie gave me. It has been quite sometime & must have forgotten about it. Since I don't have fresh noodles, I just made do with the instant dry noodles. So my breakfast is the combination of all the instant ingredients...hahaha. Still we all enjoyed our breakfast this morning...Thanks Azie.

          Award from Deeja

          This award is received from my home-town friend (kenal kat cyber ni....), Deeja. Maceh Deeja, walaupun baru kenal beberapa hari dah kasi hadiah... nanti bila Along balik Tepen bole ler kita jumpa ek. Mmmmmuah....hug-hug-hug!

          Thursday, August 13, 2009

          Sambal Ketuk

          Kelmarin jalan2 jumpa Sambal Ketuk ni tapi tak ingat rumah sape sbb byk sgt bertandang. Tapi yg Along ingat katanya respi amik rumah Nor. So, arini Along pun selongkar gerobok Nor, jumpa lah resipi sempoi ni. Tak pernah dengo pun nama gini, so kita pun cuba lah tapi modified campur kcg tanah. Rasanya sungguh sedap. My hubby & son pun suka. TQ ya Nor. Dua-tiga hari ni asyik angkut dari rumah Nor jer...hehe

          Resipi agak2 je:
          1 genggam kcg tanah, 1 genggam ikan bilis, 3 biji cili hijau, cilipadi (ikut selera pedas nak bubuh byk mana), seketul belacan, garam & gula.
          Goreng bahan2 satu-persatu. Pas tu tumbuk/mesin semua sekali. Siap!