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Monday, March 31, 2014

Fish Head Curry (Kari Kepala Ikan) Again

To enjoy really delicious fish head curry, the fish head must be free of scales and properly cleaned. I hate it when scales get stuck in between my teeth and therefore investing little extra time to clean them will pay off eventually. The best part of fish head is the lips and the eyes.... that's my taste anyway.... it is not weird as many other people share the same liking.... all parts of the head are edible except the bone of course... LOL!

My curry recipe is simple but I can assure you will come back with a second plate.... as my hubby did every time!

By: Roz@HomeKreation
INGREDIENTS:
1 Fish Head
1 laddle Vegetable Oil
5 Shallots*
3 Garlic* (*sliced)
2 sprigs Curry Leaves 
1 tsp Mustard Seeds
½ tsp Methi Seeds
5-6 tbs Hot Curry Powder - add enough water to form thick paste 
1 big bowl Coconut Milk
1 tbsp Tamarind - add 4 tbsp water to produce tamarind juice & discard seeds 
1-2 Tomato - cut 4 
Salt

METHOD:
1. Heat up oil in a pot & stir-fry sliced shallots, garlic, curry leaves, mustard seeds & methi seeds. 
Add in curry paste & stir until fragrant until oil surface out from the paste, adding some water if it sticks to bottom of the pot.
2. Add in coconut milk & tamarind juice. 
When boiled, add in fish head and salt.
Stir frequently until the fish head is cooked.
Add in tomato and cook until slightly soft.
3. Serve with white rice.
*********************************************************************************

BAHASA MALAYSIA VERSION
Ada tiga ekor kepala ikan dalam freezer sebab hubby suka beli Ikan Pelayar... Isi nya sedap di goreng tapi kepala nya sekali sekala je boleh makan... orang kata makan kepala ikan boleh nyanyuk.... betul ke? Wallahuallam.... Buat kari memang terangkat tau.... Along paling suka makan bibir & biji mata dia....hehee. Tips dari Along, kalau nak masak kepala ikan, cuci sisik2 tu sehingga bersih... leceh ler, terbantut selera kalau tengah makan ada sisik ikan lekat kat gigi.

Kari yang best mesti kaw pedas & secukup rasa garam & asam nya. Susah nak cari kari ikan yang sedap kat restoren kat Miri ni.... tak leh lawan ler yang masak sendiri....hehe. Resipi Along simple jer tapi yang penting pandai imbangkan rasa nya. Lagi best bila makan nasi ada ulam2an dan sambal tempoyak.... adeiiii dua pinggan nasi licin pun tak sedor.

By: AlongRoz@HomeKreation
BAHAN2:
1 ketul Kepala Ikan
1 senduk Minyak Masak
5 ulas Bwg Merah*
3
ulas Bwg Putih* (*hiris)
2 tangkai Daun Kari 

1 st Biji Sawi
½ st Biji Halba
5-6 sb Serbuk Kari Pedas - bancuh dgn sedikit air 
1 mangkuk Santan
1 sb Asam Jawa - + sedikit air, perah jus & buang biji nya
 1-2 bj Tomato - belah empat
 Garam

BAHAN2:
1. Panaskan minyak & tumis hirisan bawang, halia, daun kari, biji sawi & halba.

Masukkan pes kari & kacau sehingga pecah minyak, campur sedikit air jika melekat di periuk.
2. Masukkan santan & jus asam jawa, kacau sehingga mendidih.

Masukkan kepala ikan & garamdan kacau sehingga masak.
Akhir sekali masukkan tomato & masak sebentar lagi.
3. Hidangkan dengan nasi putih.

Sunday, March 30, 2014

Evergreen Layered Cake (Kek Lapis Pandan) Again

 Lovely moist pandan fragrant layered cake.... this is my favourite of all layered cakes.... simple taste and moist texture. Made it for my niece wedding pre-reception day recently. It was all gone in a blink....


 Enjoy the lovely photos....

TIPS UNTUK DAPATKAN KEK LAPIS YANG SEDAP:
1. Hanya guna pure butter.... memang mahal tapi amat ketara perbedaan dgn butter blend.... majerin memang out... rasa tak sedap & tekstur pun lebih keras & kering.
2. Adunan telur mesti di pukul sehingga kental & kembang lebih dua kali ganda. Jika tidak, tekstur kek akan bantat apabila lapisan2 nya di tekan.
3. Bakar menggunakan oven api grill. Grill function tak sama dengan Bake function api atas. Ini supaya kek tetap moist & tak kering. Lapisan nya pula akan lebih cantik & jelas kelihatan sebab permukaan yg perang.
4. Resipi yang baik, kek nya tidak terlalu berminyak, tekstur yang lembut & lembab dan seimbang manis nya.


Saturday, March 29, 2014

Blooming Onion

 I was attracted to try this out when I saw few friends showing off in FB. Sounds and looks easy..... but in my opinion, it is challenging.... not on the preparation but hard to get it crispy through all the petals. The outer petals are crispy but some petals in the inside are only crispy on top but the bottom inside are still soft... probably meant to be as such? No idea because I never tried it before this. Anyway, practice makes perfect.... I served it along Nasi Lemak during our breakfast this morning and nice complement.

 Here is the video, teaching step-by-step. I used ready made Kentucky Flour and the batter taste good with onions.




BAHASA MALAYSIA VERSION
Teruja nak cuba buat ni bila nampak Zalieda & Shima tayang kat facebook. Along takda bawang besar cam kat video tu, so guna Bombay Onion je. Lapisan bawag ni tebal sedikit & tak berapa mekar. Kelopak yang kat luar tu sedap rangup tapi kelopak yg lapisan dalam cuma rangup kat ujung2 je. Apa pun sedap rasa nya. Next time kena cari jenis bawang yg lebih sesuai. Along guna tepung KFC ready made je, tak ikut resipi tepung kat video tu.

By: AlongRoz@HomeKreation
Source: Facebook_Zalieda / Facebook_ShimaMaz
Untuk step-by-step tengok klip video di atas ya
Resipi tepung nya Along guna tepung KFC, senang kerja & tentu sedap
Sos celup nya pun Along tak ikut... guna telur sahaja
BAHAN2:
Bawang Besar
Tepung Goreng KFC
Telur
Minyak utk menggoreng 

CARA2:
1.  Hiris bawang seperti dlm video, membentuk 16 kelopak.
2. Tabur tepung sehingga meliputi kelopak2 bawang.
3. Celup ke dalam telur yg di kocok.
4. Gaulkan dgn tepung sekali lagi.
5. Goreng dengan minyak yg dalam, bahagian kelopak yg terbuka mengadap ke bawah.
Balikkan apabila telah garing & angkat apabila garing di kesemua bahagian.
6. Toskan minyak berlebihan & hidangkan dengan sos mayonis pedas.



Wednesday, March 26, 2014

Kek Lapis Cadbury II (Cadbury Layered Cake)

 Enjoy the photos..... it is 3am and not much energy to babling..... Made this for my hometown families and served during tahlil and my niece's pre-wedding reception.

Will update recipe upon request.




Monday, March 24, 2014

Kuih Bakar Keladi Berlauk (Spicy Yam Kuih)

 Hi everyone! I'm just back from a weekend break in my lovely hometown.... missed my kitchen and poor little yam been sitting in the fridge for a couple of weeks already and time to dispense it off into something sumptuous! I want something savory and I don't want the typical steamed version so I created this instead.... am happy with the outcome... rich taste of yam and generous topping to go along.... add some chili sauce for more flavour but it all up to individual's preference.

By: Roz@HomeKreation
Yields: 8" square
TOPPING:
250g Beef - minced
400g Yam - cubed & steamed 
1 Big Onion - chopped
1 tsp Fennel Powder
½ tsp Cumin Powder
2 tbsp Curry Powder
1 sprig Spring Onion + Chinese Celery
1 Red Chili
Salt
KUIH:
3 cup Flour
1¾ cup Water
5 Eggs
Salt
Purple Coloring

METHOD:
1. Heat up 2-3 tbsp oil & stir-fry onion until soft.
Add in fennel/cumin/curry powderand a bit of water until fragrant.
Add in beef & salt.
Keep aside to cool.
2. Mix all kuih ingredients & strain to obtain smooth batter.
3. Heat up 1 tbsp oil in the baking tin & pour batter into it.
Sprinkle beef topping, chopped spring onion/celery/chili.
4. Cover tin with a piece of aluminium foil & bake for 1 hour.
Remove foil in the last 15 minutes of baking time.
5. Slice kuih after it cool down.
Serve with chili sauce.
***************************************************************************

BAHASA MALAYSIA VERSION
Assalamualaikum kawan2 dan pembaca sekalian. Rindu nya nak update blog.... Along gi bercuti sekejap balik kampung.... seronok nya berkumpul semua sanak sedara menghadiri perkahwinan anak saudara. Rindu pula nak membaking.... kesian kat CikKeladi yang dah lama terperam kat dalam petisejuk tu.

Dah lama pendam hasrat hati nak makan Kuih Bakar Keladi Berlauk Daging. Harini tercapai lah hajat sebab masih bercuti dan ada kelapangan sedikit. Esuk pagi bolehlah sarapan dgn kuih ni.

By: AlongRoz@HomeKreation
Hasil: 8" persegi 
BAHAN2 TOPPING:
250g Daging - di kisar 
400g Keladi - potong kiub & di kukus 
1 labu Bwg Besar - cincang 
1 st Serbuk Jintan Manis
½ st Serbuk Jintan Putih
2 sb Serbuk Kari
1 tangkai Daun Bwg/Sup
1 bj Cili Merah
Garam
BAHAN2 KUIH:
3 cwn Tepung Gandum
1¾ cwn Air
5 bj Telur
Garam
Sedikit Pewarna Ungu

CARA2:
1. Panaskan 2-3 sb minyak & tumis bwg besar sehingga layu.
Masukkan jintan manis, jintan putih & serbuk kari, tambah sedikit air supaya tak hangit. Masak sehingga wangi.
Masukkan daging kisar & garam.
Kacau sehingga daging masak.
Ketepikan sehingga sejuk.
2. Campurkan kesemua bahan2 kuih sehingga sebati & tapis.
3. Panaskan 1sb minyak dalam tin pembakar & tuangkan adunan kuih kedlm nya.
Taburkan daging dan hirisan daun bwg/sup & cili merah.
4. Tutup tin dgn aluminium foil & bakar selama 1 jam.
Buka kertas aluminium 15 minit terakhir.
5. Potong kuih apabila suam/sejuk.
Hidangkan dgn sos cili.
 


Monday, March 17, 2014

Bubur Pedas Batang Keladi

 This is Sarawak traditional dish... yam stalks cooked with spicy rice powder..... really delicious! Recipe in English will be provided upon request.... am too tired tonight to do the typing....
****************************************************************

BAHASA MALAYSIA VERSION
Kebiasaan Bubur Pedas Sarawak letak bermacam2 sayuran tapi kali ni masak batang keladi di campur dengan bumbu pedas pula.... idea dari fren sis MaSaly... nampak sis MaSaly tayang minggu lepas kat facebook terus teringin pula.

By: Roz@HomeKreation
BAHAN2:
1 ikat Sayur Batang Keladi - buang kulit & potong 
1 genggam Udang - kopek kulit 
3 ulas Bawang Merah*
1 bj Cili Merah*
1 helai Daun Kunyit*
4 helai Pucuk Buas/Sengkil* (* hiris) 
1 mangkuk Santan
1 senduk Bumbu Bubur Pedas Sarawak
1 st Serbuk Kunyit
Garam

CARA2:
1. Sayur batang keladi di rebus sebentar sehingga layu.
2. Masukkan kesemua bahan2 ke dlm periuk dan masak sehingga mendidih.
Kacau selalu sehingga kesemua bahan masak & sebati rasa.
3. Hidangkan bersama nasi putih & lauk sampingan yg lain.


Monday, March 10, 2014

Apple Oatmeal with Maple Syrup

 I rarely take something sweet for breakfast because I prefer something savory. Suddenly the thought of Apple Oatmeal served with maple syrup and fruits sounds just irresistible. When the mind calls for something, I better just do it.... especially when all ingredients are ready in hands.

By: Roz@HomeKreation
Serves 3 persons
INGREDIENTS:
2 Apples - peeled, cored & cubed 
2 cups Water
A pinch Salt
2 tbsp Brown Sugar
1½ cup Instant Oatmeal
¼ cup Raisins
1 cup Milk
Maple syrup

METHOD:
1. Boil apple with 2 cups water & salt until tender.
Add in brown sugar & stir until dissolved.
Add in oatmeal, raisins and milk and cook until evenly heated up.
2.  Serve with maple syrup.
Add in fresh fruits if available.


BAHASA MALAYSIA VERSION
Sekali-sekala kena makan oat supaya kurangkan kolestrol dan lemak2 tepu.... Selalu nya Along buat versi savori seperti Oatmeal Ayam tapi kali ni Along cuba versi yg manis pula. Selalu nya Along kurang gemar sarapan yg manis tapi entah kenapa tetiba teringin pula nak makan Oatmeal dgn epal. Bila dah terbayang tu cepat2 ler kena buat. Hubby, UsuRaz & Liana makan berselera pula pagi tu.



By: AlongRoz@HomeKreation
Hidangan: 3 orang
BAHAN2:
2 bj Epal - kupas dan potong kiub
2 cwn Air
Secubit Garam
2 sb Gula Perang
1½ cwn Instant Oatmeal
¼ cwn Kismis
1 cwn Susu
Maple syrup

CARA2:
1. Rebus epal dgn air & garam sehingga empuk sedikit.
Masukkan gula perang & kacau sehingga larut.
Masukkan oatmeal, kismis, susu & masak sehingga sebati.
2. Hidangkan dgn maple syrup dan buah2an segar (jika ada).


Sunday, March 9, 2014

Sayur Kacang Ular & Udang Geragau

 Another menu with fresh shrimps.... enjoy as much while it still last! This is so simple and yet delicious vegetable dish to accompany rice and other spicy dishes.

STIR-FRIED CURLED BEANS with SHRIMPS

By: Roz@HomeKreation
INGREDIENTS:
4-5 pcs Curled Beans - sliced 
1/4 cup Fine Shrimps / Udang Geragau
1 Red Chilies*
1 Shallots*
1 clove Garlic* (* sliced thinly) 
1/2 tsp Turmeric Powder
Salt

METHOD:
1. Mix all ingredients.
2. Heat up few tbsp oil & stir-fry until well mixed and vegetable slightly soften.
3. Serve with white rice along other spicy dishes.
************************************************************

BAHASA MALAYSIA VERSION
Musim udang geragau ni, macam2 ler menu yg bersangkut-paut.... goreng kunyit dengan sayur memang sedap walaupun simple... kena pulak dengan lauk kari.... memang sedap sangat sebab udang yg fresh ni manis.

By: AlongRoz@HomeKreation
BAHAN2:
4-5 btg Kacang Panjang Ular - hiris serong
1/4 cwn Udang Geragau / Bubuk
1 btg Cili Merah*
1 ulas Bwg Merah*
1 ulas Bwg Putih* (* hiris nipis) 
1/2 st Serbuk Kunyit
Garam

CARA2:
1. Gaul kesemua bahan2.
2. Panaskan beberapa sb minyak & kacau kesemua bahan2 sehingga rata & sayur kacang masak.
3. Hidangkan dengan nasi putih & lauk.


Saturday, March 8, 2014

Cucur Udang Geragau (Fried Shrimp Dumplings)

 Fresh shrimps are abundance in Miri and this is one of my favourite kuih.... so tasty and 'sweet' with freshness of shrimps that just came out from the sea...!


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

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



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

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

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


Friday, March 7, 2014

The Making of Cencaluk (Fermented Shrimps) Again

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

 
Shrimp stall
See here for previous posting.

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

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


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

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

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

1 sb Garam

CARA2:
1. Gaulkan bahan2 sehingga sebati.

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


Fresh Shrimps / Bubuk/ Udang Geragau / Udang Kepai

Tuesday, March 4, 2014

Orange Poppy Olive Oil Muffins

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


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

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


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

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

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

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

Monday, March 3, 2014

Snek Halia Goreng (Ginger Snacks)

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

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

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

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

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

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

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

Sunday, March 2, 2014

Green Velvet Pandan Cake & Cheese Meleleh

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

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

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

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

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

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


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

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


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

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

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

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