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Sunday, September 29, 2013

Pecal n Posto fr FB

 Pecal is mixed salad and dumplings served with spicy peanut sauce. A lovely FB friend sent me a packet of instant peanut sauce which is so delicious. I prepared the shrimp fried dumplings, boiled eggs, fried chicken, cucumber, blanched long beans and water spinach..... mix the all with peanut sauce.... mmmmuah2 so fulfilling! TQ so much Cik Puan Melly for your lovely thought!

Cucur udang, telur rebus, ayam goreng, timun, kcg pjg & kangkung

BAHASA MALAYSIA VERSION
Alhamdulillah dapat sahabat alam maya yg selalu ambil berat tentang Along dan selalu bertanya khabar. Along segan ler bila member nak kasi barang sebab Along pun takda kasi apa2. Banyak pula tu barang yg dia kasi... kain sut utk Along & Liana, buku doa, buku resipi, beg isi telekung dan purse utk Liana. Ada juga kuah kacang segera, cuma campur air panas terus je siap. Terima-kasih ya sahabat, semuga Allah panjangkan umur mu dgn kesihatan dan rezki dan juga persahabatan yg kekal antara kita.

Pecal ni Along buat minggu lepas lagi tapi hari ni baru berkesempatan nak ke udara. Along buat cucur udang, telur rebus, ayam goreng, timun, kcg pjg celur dan kangkung celur.... kuah kacang tu Along bancuh kaw2 sikit.... walaaa memang best!



Macam2 ada.....

Buku resipi pun ada

Kuah kacang segera
 Meh buat pecal.....

Nasi Dakap (Wrapped Rice)

 Nasi Dakap ni sedara hubby yang kasi. Rasa nya macam nasi himpit juga cuma ada aroma daun pisang. Nasi ni di gulung dgn daun pisang muda dahulu sebelum di bungkus padat dalam daun pisang dan di kukus. Di luar nya berwarna kekuningan sebab warna daun pisang muda yg melekat pada nasi, menjadikan aroma daun pisang yang menyelerakan.

 Along makan dengan serunding ayam yg buat hari tu.

Bila bungkusan di buka, ada pula balutan dgn daun pisang muda

Rupa di dalam apabila kedua2 lapisan di buka


Wednesday, September 25, 2013

Mee Goreng Cendawan (Fried Mee w Mushrooms)

 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....


Sunday, September 22, 2013

Pengat Ubikayu II (Tapioca Dessert 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!



Saturday, September 21, 2013

Chicken Floss II (Serunding Ayam II)

 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.




Monday, September 16, 2013

Gubahan Pulut Kuning Lapis Serunding (Decorated Glutinous Rice)

 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"......


Friday, September 13, 2013

Laksam Berempah

 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
st Serbuk Kari*
4
st Serbuk 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

Sunday, September 8, 2013

Dodol Labu Sarawak (Pumpkin Dodol)

 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

Thursday, September 5, 2013

Apple Caramel Cheesecake Surprised with Glazed Pecans

 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.

Glazed pecans