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Tuesday, September 30, 2014

Tapai Pulut (Sweet Fermented Glutinous Rice) Again

 Sweet and tangy dessert that I made a month ago for our ladies' gathering... Good feedback & they were amazed how sweet it was. I learn to make this from my mother and it is my hubby's favourite. He was so excited when I made it because I haven't made it for quite sometime. The last time I made it was a year ago.

The recipe was shared here before but pasted here again.

By: Roz@HomeKreation
Source: My beloved mother
INGREDIENTS:
1 kg Glutinous Rice
1 pc Ragi / Tapai Yeast - ground
4 tbs Sugar
1 cup Water

METHOD:
1. Wash and soak glutinous rice for 4-5 hours.
Steam until soft. Cool completely.
2. Mix the glutinous rice with sugar & yeast.
Sprinkle with water to prevent lumps and sticky.
3. Shape into small balls & place in a container or wrap individually in banana leaves.
4. Wrap with thick cloth & keep in a dark place for 3-4 days.
5. Serve with vanilla ice-cream or by itself.
*****************************************************

BAHASA MALAYSIA VERSION
Tapai Pulut emak Along tiada tandingan nya.... manis amat dan terasa gas yg menggigit2 lidah... Along rasa tapai yg Along buat pun hampir2 bagus macam yg Emak buat....hehe. Bila kawan2 Along makan semua tanya napa manis sangat sampai ke tekak, banyak gula ke... Gula dalam resipi tak banyak, cukup utk mengaktifkan ragi sahaja tapi bergantung pada mutu ragi yg di gunakan dan penapaian yg baik akan menghasilkan tapai pulut yg manis. Ini kerana kandungan karbohidrat semulajadi dlm pulut yg bertindak-balas dengan ragi akan menghasilkan gula semulajadi.

Resipi Along dah kongsi di sini dulu tapi Along kasi terjemahan BM kali ni.

By: AlongRoz@HomeKreation
Source: My beloved Emak
BAHAN2: 
1 kg Beras Pulut 
1 bj Ragi  - hancurkan 
4 sb Gula
1 cwn Air

CARA2:
1. Basuh & rendam beras pulut 4-5 jam.
Kukus sehingga lembut.
Sejukkan sehingga betul2 sejuk (ini penting spy ragi tidak rosak).
2. Gaulkan pulut dgn ragi dan gula sehingga rata.
Percikkan air supaya pulut tidak berketul.
3. Bulat2kan & bungkus dgn daun pisang yg di layur atau simpan terus dlm bekas besar.
4. Bungkus bekas dgn kain tebal & simpan dlm bilik yg gelap selama 3-4 hari.
5. Hidangkan dgn aiskrim vanilla atau begitu sahaja.



Monday, September 29, 2014

Nasi Himpit Goreng (Fried Pressed Rice)

 Pressed Rice cubes are Malay's special treat during festives and typically served along peanut sauce, satays, Lodeh, Soto, etcs. You can also fry it like noodles and very delicious too! My version put some peanut sauce in it and it is fabulous!

By: Roz@HomeKreation
Serves 3 persons
INGREDIENTS:
1 bowl of Pressed Rice Cubes
1/2 Big Onion - sliced
2 cloves Garlic - chopped
1 tbsp Chili Powder
1/2 cup of Chicken Peanut Sauce (refer here / here)
3 tbsp Soy Sauce
2 Eggs
1 bunch Mustard Leaves
Salt

METHOD:
1. Heat up few tbsp oil & stir fry garlic & onion until fragrant.
Add in chili powder & stir quickly above slow fire.
Break in eggs & stir until scrambled.
Add in peanut sauce, salt, vegetable and stir well.
Add in rice cubes, soy sauce and stir until evenly mixed.
2. Serve immediately.


BAHASA MALAYSIA VERSION
Kalau dah jemu makan Nasi Himpit cicah kuah kacang, meh kita goreng camni pulak.... simple and sedap, boleh makan cepat2... banyak2....hahaha.... Yang best nya Along letak kuah kacang dlm masakan tu.... wooo kaw tau... cuba lah ya!

By: AlongRoz@HomeKreation
Hidangan 3 orang
BAHAN2:
1 mangkuk Nasi Himpit
1/2 bj Bwg Besar - hiris
2 ulas Bwg Putih  - cincang
1 sb Serbuk Cili
1/2 cwn Kuah Kacang Ayam  (rujuk sini /sini)
3 sb Kicap
2 bj Telur
1 ikat Sayur Sawi
Garam

CARA2:
1. Panaskan sedikit minyak & tumis bwg besar & bwg putih sehingga layu & wangi.
Masukkan serbuk cili & kacau cepat2 dgn api perlahan.
Pecahkan telur & kacau supaya telur hancur.
Masukkan kuah kacang, garam, sayur & kacau sebati.
2. Hidangkan segera.

Sunday, September 28, 2014

Farewell to Sarah & Britton

 A couple of weeks ago we had gathering at my house to bid farewell to a friend who was leaving for New Zealand and yesterday I invited Sarah & Britton for afternoon tea before they return to San Francisco. Two farewells in a month is quite drastic experience.... saying good bye is always sad but I hope the friendship will continue... They both are such lovely friends and am going to miss them although we only know each other for a short period.

We also invited few other friends whose spouses never been to my house yet, nice getting to know Fabian & Aisyah. It was just a short evening tea and hope we'll meet again some other time.

I love having friends over at home environment because you will feel closer and better bonding. Sarah volunteered to cook Laksa Sarawak which is her favourite Malaysian food. I taught her traditional way of preparing it and she learn how to pound onion in Lesung Batu (stone mortar) and making Sambal Belacan. I'll buy her a lesung for a gift... something to remind her our fun experience cooking in Malaysian kitchen.

Liana was very shy but at the end get warmed up with Sarah and they both cuddles and enjoyed playing together... except it was still hard for Liana in speaking up... hopefully she will overcome her fear to speak up to people one day and could confidently be her real self... she speaks a lot at home & love singing.

I always lay tables ahead of time so that I get myself more organised... Not having a maid, everything need to be well planned to ensure I have time to sit down & entertain the guests when they arrived. Thank-you to my sporting hubby who gave me strong hands!


I prepared simple menu for the day since we only had a table full of guests:

1. The main menu was Laksa Sarawak, jointly cooked and prepared with Sarah & Britton... a real teamwork! Britton did very nice job in shredding the chicken meat with hands. We managed to clear the whole pot and no leftover at all.... great!


2. We had Mixed Fruit Rojak (guava, starfruit, apples) as starter and they all love it....

 See Hairul's cheek... he was really enjoying the homemade Rojak sauce! I'm glad that they all like it! Thank-you Hairul for helping me in the kitchen too.

3.  White Banana Butter Cake with Chocolate Chips, served with Butterscotch Sauce... my favourite cake and glad that they like it too.

4. Bubur Ca Ca & Yam:

5. Snack for the day was Batang Buruk (courtesy from Maria):
Sarah loves this so much so I pack some to tapao.

6. Delicious cheesecakes from Sarah exclusively for me alone....LOL:

7. Fresh Mango & Passion Fruit Juice:

8. Black Kampung Coffee (imported from Kluang)
.
.

Thursday, September 25, 2014

Kek Lumut Berkrim (Steamed Moss Cake)

I love the sweet smell and malt taste of this cake... It is a simpler version of the traditional Sarawak Moss Cake as it requires only 1 hour as opposed to typical 4 hours steaming. It has also been modernised with cream topping. Personally this is my favourite cake! It is suitable for special occassion which I made for our women gathering several weeks ago.

By: Roz@HomeKreation
Source: Atie
Size: 9" x 12"
INGREDIENTS:
250g Margerine
120g Caster Sugar
5 Eggs (A grade)
1/2 cup Condensed Milk
1/2 cup Pandan Egg Jam
1 tbsp Apple Green Coloring
1-2 drop Lemon Yellow Coloring

1 tsp Vanilla Essence
1 tbsp Pandan paste
210g Flour
35g Nestum - grind finely
60g Horlick


METHOD:
1. Beat margarine & sugar until fluffy.
2. Add in egg one by one while beating.
3. Add in rest of ingredients in the above order while mixing well each addition.
4. Pour into greased caserole.
5. Steam 1 hour above medium heat.
6. Spread non-dary whipping cream after cake is cool and sprinkle with a slice of crumble cake.
*****************************************************************************


BAHASA MALAYSIA VERSION
Kek Lumut memang popular kat Sarawak.... tapi nak kukus sampai 4 jam yg kekadang tu terbantut... tapi jangan gusar, sebab resipi ni cuma kukus sejam sahaja. Hasil nya tetap sedap & tidak menghampakan. Rasa Kek lumut biasalah mesti harum bau pandan & lemak horlick, sekaya dan sebagai nya... memang best tapi kali ni kita ummmph kan lagi dengan topping krim.... walaaaaa sedap tak terkata... heheee sendiri bikin sendiri cakap lah!

Along tercari2 resipi ni dan terjumpa di rumah Atie. Terima-kasih ya Atie berkongsi, memang marvelous! TQ juga pada pemilik asal resipi ni, semuga Allah murahkan rezeki semua nya.

By: AlongRoz@HomeKreation
Source: Atie
Saiz: 9" x 12"
BAHAN2:
250g Marjerin
120g Gula Caster
5 bj Telor gred A
1/2 cwn Susu Pekat
1/2 cwn Sekaya Pandan
1 sb Pewarna Hijau Apple
1-2 titik Pewarna Kuning Lemon
1 st Esen Vanilla
1 sb Paste Pandan

210g Tepung Gandum
35g Nestum
- dikisar halus
60g Horlick


CARA2:
1. Pukul majerin & gula sehingga kembang & gebu.
2. Masukkan telor sebiji demi sebiji dan pukul lagi hingga kembang.
3. Masukkan bahan2 seterus nya seperti urutan di atas sambil di gaul sebati.
4. Masukkan adunan ke dalam bekas kaserol tahan panas.

5. Kukus selama 1 jam dgn api sederhana. 
6. Setelah sejuk, sapukan dgn non-dairy whipping cream & tabur dgn sehiris kek yg di hancurkan.


Monday, September 22, 2014

Peanut Sauce (Kuah Kacang)

 Typically peanut sauce is for satay dip &/or pressed rice. We all in the house just like it plain with pressed rice although sometimes I like to add chicken bits in the sauce. I always make the way I made... you can check here and here. Somehow, I was curious to try something else since I saw good comments in friends' blogs. It turned out to be too sweet to my taste similar to those that typically sold out there. I will halve the amount of sugar if I were to make it again but it all up to individuals as some will like it.

By: Roz@HomeKreation
Source: Mas@Duniaku (original source by MyResipi-KakFida)
Translated by HomeKreation
INGREDIENTS:
300g Peanuts - roasted/fried & grind
100g Sugar
(I will halve this next time)
150g Palm Sugar
(I will halve this next time)
40g Tamarind
- add water & squeeze juice to weight 500g
1 tsp Salt
1 tsp Turmeric Powder
1 cup Oil - for frying
(I halved this to 1/2 c)
Blended ingredients:
2 Candlenuts
1 tbsp Coriander Seeds
- roasted
1 tsp Fennel Seeds
- roasted
1 tsp Cumin
- roasted
2 slices Galangal
2 slices Young Ginger
20 Dried Chilies
7 Shallots
5 cloves Garlic
7 Lemongrass
20g Dried Shrimps

METHOD:
1. Combine palm sugar, tamarind juice & peanuts.
2. Heat up oil and stir-fry blended ingredients until fragrant.
Add in sugar, salt, turmeric powder and stir well.
Add in tamarind juice & peanuts.
Stir and cook for a while until oil surfaced to the top.
3. Served with pressed rice &/or satay.

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

BAHASA MALAYSIA VERSION
Kali ni saja2 nak cuba resipi kawan2 pula sebab Mas kata sedap resipi ni. Selalu nya Along buat ikut resipi sendiri macam kat sini & sini dan letak ayam sedikit. Bila tengok sukatan gula tu Along dah tau memang manis Kuah kacang ni tapi Along ikut jer sukatan tu nak tau camna rasa nya. Memang manis sangat rasa nya dan bagi anda yang memang suka kuah manis macam yang selalu di jual dengan satay tu oklah ya, terpulang citarasa masing2. Along cadangkan anda separuhkan sukatan gula nya & tambah sedikit2 jika perlu supaya tidak terlajak manis nya.

By: AlongRoz@HomeKreation
Source: Mas@Duniaku (original source by MyResipi-KakFida) 
BAHAN2:
300g kacang tanah - sangar dan kisar 
100g gula pasir (Along akan separuhkan next time)
150g gula merah
(Along akan separuhkan next time)
40g asam jawa
- perah dgn air sehingga berat 500g
1 sk garam
1 sk kunyit serbuk
1 cwn minyak masak
- untuk menumis (Along guna1/2 cwn shj spy tidak terlalu berminyak)
Bahan kisar:
2 biji buah keras
1 sb ketumbar biji - sangar
1 sk jintan kasar - sangar
1 sk jintan halus - sangar
2 hiris lengkuas
2 hiris halia muda
20 tangkai cili kering
7 ulas bawang merah
5 ulas bawang putih
7 batang serai
20g udang kering

CARA2:
1. Satukan gula merah, asam jawa & kacang tanah kisar.
2. Panaskan minyak dan tumis bahan kisar hingga garing.
Masukkan gula, garam dan kunyit serbuk dan gaul rata.
Masukkan bancuhan air asam dan kacang ke dalam bahan tumis.
Seimbangkan rasanya dan masak hingga keluar minyak dengan api sederhana. Sentiasa kacau yerk...
3. Hidangkan dgn satay &/atau Nasi Himpit.

 

Sunday, September 21, 2014

Snow Cheese Tartlets

 If you are cheese lovers, go for this double cheese tartlets... The crsipy tartlet filled with cream cheese that  matched with lightly sweetened organic strawberry jam and finally topped with salty shredded cheddar cheese... rich but balanced taste! The tiny size of it make you forget about the calories...LOL!


By: Roz@HomeKreation
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe 
125g Cream Cheese
25g Caster Sugar
1 Egg
1/2 tsp Vanilla Essence
Strawberry Jam or any other flavour
Shredded Cheddar Cheese

METHOD:
1. Beat cream cheese with sugar until soft & smooth.
Add in egg, VE & beat until well mixed.
2. Spoon 1/4 tsp jam into the pre-baked tartlet pastry.
Pipe cream cheese filling on top.
3. Bake at 170C for 10 minutes until the surface is firmed to touch.
5. Let it cool and top with shredded cheddar cheese.
Chill before serve.
*********************************************************************************

BAHASA MALAYSIA VERSION
Zaman sekarang ni kebanyakan orang memang suka makan cheese.... sebab tu lah jadi kegilaan tart yg di isi dengan cream cheese lepas tu letak lak topping cheese lagi.... Walaaa... filling cream cheese yang sederhana manis dengan jem organik di gandingkan dengan parutan cheddar cheese yang lemak2 masin memang mengasyikkan... buat pula kecik2 senang nak ngap... Laju jer dah abis bila di hidangkan...hehe

By: AlongRoz@HomeKreation
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini
125g Cream Cheese
25g Gula Kastor
1 bj Telur
1/2 st Esen Vanilla
Jem Strawberry atau lain perisa
Parutan Keju Cheddar

CARA2:
1. Pukul cream cheese & gula sehingga lembut.
Masukkan telur, EV & pukul sehingga sebati.
2. Sudukan sedikit jem strawberry ke dalam tartlet pastry.
Paipkan adunan cream cheese di atas nya.
3. Bakar pada suhu 170C selama 10 minit sehingga permukaan nya kering & tidak melekat apabila di sentuh.
5. Sejukkan & tabur parutan keju cheddar.
Sejukkan dlm petisejuk sebelum di hidangkan. 


Saturday, September 20, 2014

Farewell Gathering for HCF

 A colleague is retiring and leaving Malaysia next week to live in New Zealand. I've known her since I started working in the company for more than 20 years and she is such a wonderful colleague and friend. Surely I'm going to miss her and invited her and few other friends for a simple evening tea. Wish her the best retirement and takegood care of yourself.

Menu on main table:
1. Carbonara Spaghetti
2. Spaghetti with Mushroom Tomato Sauce
3. Cauliflower & Carrot Cheesy Salad

 Dessert table:

4. Custard Apple Pie:
 

5. Butterscoth & Chocolate Bread Pudding

6. Snow Cheese Tarts

7. Snacks: Nut Candy & Biskut Batang Buruk
Drinks:
8. Fresh Mango & Strawberry Juice
9. Tea

Spicy Fried Chicken (Ayam Goreng Berempah)

 This recipe produces nice aroma fried chicken with crispy & spicy coating.... love every bite of it! The way I did mine is frying it in shallow oil so that the spices will coat the chicken nicely and none wasted. Furthermore, this method the chicken meat will be juicy & not too dry. Since I did not use a lot of oil, it is important to use non-stick wok to prevent sticking and burning the spices before the chicken is cooked.

Frying in the process
By: Roz@HomeKreation
INGREDIENTS:
4 pieces Chicken Wings (can use any other parts) - cut each into two parts
4 Shallots*
1 clove Garlic*
1/2" Ginger*
1 Lemongrass* (*blend)
1 tbsp Chili paste
1 tbsp Curry Powder
1 sprig Curry Leaves
1 tbsp Rice Flour
1 tsp Sugar
Salt

METHOD:
1. Marinate chicken with all the ingredients.
2. Heat up 1 cup of oil in a non-stick wok.
Pour in chicken together with all the marinated ingredients.
Fry until chicken pieces are cooked and coating ingredients are crispy, flipping the chicken pieces occasionally.
3. Serve with rice or on its own.
************************************************************************

BAHASA MALAYSIA VERSION
Meh tengok camna Along buat Ayam Goreng berempah.... bahan2 nya biasa je tapi letak 1 sb tepung beras akan menghasilkan salutan yang rangup dan melekat pada ayam. Along goreng dgn minyak yg tidak terlalu dalam supaya salutan semua nya melekat pada ayam tapi kena guna kuali yang tak melekat supaya tidak mudah hangus. Cara ni juga akan menghasilkan gorengan ayam yang rangup di luar tapi juicy & tidak kering isi nya.

By: AlongRoz@HomeKreation
BAHAN2:
4 ketul Sayap Ayam (atau bahagian lain pun boleh) - potong dua setiap satu
4 ulas Bwg Merah*
1 ulas Bwg Putih*
1/2" Halia*
1 btg Serai* (*blend)
1 sb Cili Mesin
1 sb Serbuk Kari
1dahan Daun Kari
1 sb Tepung Beras
1 st Gula
Garam

BAHAN2:
1. Perap ayam dgn kesemua bahan2.
2. Panaskan 1 cwn minyak di dalam kuali yg tidak melekat.
Masukkan ayam berserta bumbu2 nya & goreng sehingga masak & garing.
Balik2an ayam sekali sekala.
3. Hidangkan dengan nasi atau untuk ratahan.


Wednesday, September 17, 2014

Ikan Masak Asam Pedas Rebus

 A simple and healthy kampung dish.... in my PIL's house, this is being cooked for almost everyday as long as there are fresh fish supply from the sea outside the monsoon season... The fish is so fresh and 'sweet' straight from the daily captive into the pot... You will never get fed up but instead will be at risk of doubling your plate!


 
Yesterday we received a box of fresh fish sent through a bus nicely packed in a cooler box from my hubby's parents.... such a loving thought.... The village people called this Sea Chicken (literally translated from the local language). It has soft & melt-in-the-mouth flesh!

Sea Chicken / Ikan Perenchong

BAHASA MALAYSIA VERSION
Alhamdulillah, hajat hati nak makan lauk ala kampung, Asam Pedas Rebus yang sedap tercapai akhir nya.... Nak masak lauk ni, syarat nya mesti jenis ikan tertentu sahaja dan yang penting sekali ikan tu mesti yang segar. Dalam dok berangan2, tetiba sampai sekotak ikan kiriman mertua... ikan nya amat segar dan masih berlendir baru di tangkap pagi tu. Apa lagi, Along pun terus masak lauk idaman ni.....aduhhh Along makan nasi malam semalam bertambah2... selera sungguh.

BAHAN2:
1 ekor Ikan sedehana besar - potong2
3 bj Cili Merah*
1 bj Cili Hijau*
Cili Padi* - ikut pedas masing2
1/2 bj Bawang Besar*
1 biji Tomato Masak Ranum*
1 btg Serai* (* belnder)
1 btg Serai - ketuk
1/2" Halia - hiris bulat
1/2" Lengkuas Muda - hiris bulat
1 btg Bunga Kantan
1 Asam keping
1 st Pes Asam Jawa Adabi
1 st Serbuk Kunyit
1 st Gula
Garam
Sedikit Asam jawa / Jus Limau utk bilas ikan

METHOD:
1. Cuci ikan bersih2 dan bilas dgn asam jawa atau jus limau.
2. Masukkan kesemua bahan2 ke dalam periuk dan masak sehingga mendidih dan ikan masak empuk.
Imbangkan rasa garam & asam.
3. Hidangkan dgn nasi & ulam2an.




Tuesday, September 16, 2014

Delicious Apple cake (Again)

 I made this many times again and again... soft & rich with apple chunks and you will never get enough! I  actually made this for a colleague who helped me to organise my Hari Raya treat in the office since she mentioned that she likes this cake so much. I made them into mini size bundt cake, perfect for gift packs. Left some for hubby & Liana who love it too!

For recipe refer here.
******************************************************************************

BAHASA MALAYSIA VERSION
Kek Epal yang tersagat sedap... dah banyak kali Along buat kek ni tanpa jemu. Kali ni Along buat dalam bekas kecil, dapat 6 biji mini bundt, senang nak hadiahkan kepada kawan. Kek ni sedap sangat sebab ketulan epal yang banyak harum wangi dan manis sederhana.

Resipi boleh rujuk di sini.


Monday, September 15, 2014

Chicken Curry Kapitan II (Kari Ayam Kapitan II)

 This Nyonya style curry is slightly different than the typical Malay curry with some herbal tweak making it more fragrant. I like my curry with thin gravy and we just love this version. Another version of lovely Curry Kapitan I made earlier was shared here - also very good.

Had double plate.... especially good with Malay Ulam & Sambal Belacan!
Ulam2an
By: Roz@HomeKreation
INGREDIENTS:
1/2 Chicken - cut into pieces 
2 Potatoes
- cut

1 tbsp Chili Paste*
5 Shallots*
2 cloves Garlic*

1/2" Galangal*
3 Candlenuts*
1/2 tsp Turmeric Powder*

2 tbsp Curry Powder*  (* blended) 
2 Lemongrass
- bruised 
Coconut Milk
1 Lime Juice

5 Kaffir Leaves
Salt


METHOD:
1.  Heat up a scoop of oil & stir-fry blended ingredients & lemongrass until fragrant.
Add in chicken & potato, stir well & cook few more minutes.
Add in coconut milk & cook until boiled and potatoes are tender.
Add in Kaffir Lime leaves, lime juice and salt.
2. Cook few more minutes and serve with white rice. 
*******************************************************

BAHASA MALAYSIA VERSION
Sekali-sekala masak kari kena cuba pelbagai version supaya keluarga tak jemu... Kali ni Along masak Kari Kapitan stail Nyonya pula. Dulu pun dah share Kari Kapitan kat sini - sedikit kelainan pun sedap gak. Kali ni selera kata nak kuah yang cair sedikit, sedap makan dgn nasi tuang kuah banyak2.... gandingkan pula dengan ulam2an dan sambal belacan.... walaaaa.... :)

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ayam - potong kecil
2 bj Ubi Kentang
- potong

1 sb Cili Mesin*
5 ulas Bwg Merah*
2 ulas Bwg putih*
1/2" Lengkuas*
3 bj Buah Keras*
1/2 st Serbuk Kunyit*
2 sb Serbuk Kari* (* blended) 
2 btg Serai
- di ketuk
Santan Kelapa
1 bj Limau Kasturi
- perah jus

5 helai Daun Limau Purut
Garam

CARA2:
1.  Panaskan sesenduk minyak & tumis bahan2 yg di blend* & serai sehingga wangi.
Masukkan ayam & kentang, gaul rata dan masak beberapa minit lagi.
Masukkan santan & masak sehingga mendidih & kentang empuk.
Masukkan daun & jus limau dan garam.
2. Masak beberapa minit lagi & hidangkan dgn nasi putih.


Saturday, September 13, 2014

Sticky Date Cake with Butterscotch Sauce (Kek Kurma dgn Sos Butterscotch)

 I made this yesterday to bring to a friend's birthday party. I started to bake it an hour before the party started because I came back from town late that afternoon. So I brought it to his house fresh from the oven and poured the topping during serving. It was a hot hit with many compliments including from the teenagers who were there... quite surprise that everyone like it! Actually the cake will mature and taste better after two days but it was good when served warm too. The sweetness is moderate with dense and soft texture. The dates blended very well with the cake and it tasted almost like pudding and delicious combination with butterscotch sauce.


By: Roz@HomeKreation
Source: cake by SuperFoodIdeas; Butterscotch Sauce by HomeKreation
INGREDIENTS:
250g Pitted Dates - chopped 
1 tsp Bicarbonate of Soda
1½ cup Boiling Water
125g Butter - softened
¾ cup Brown Sugar
1 tsp Vanilla Essence
2 Eggs
2 cup Self-raising Flour -
sifted

BUTTERSCOTCH SAUCE: ½ cup Brown Sugar
½ cup Fresh Milk
1 pinch Salt
½ tsp Vanilla Essence
25g Butter
¼ cup Condensed Milk

METHOD:
1. Place dates and bic soda in bowl.
Pour over boiling water & allow to stand, uncovered, for 20 minutes or until dates are tender.
2. Beat butter, sugar and vanilla until pale and creamy.
Add eggs, 1 at a time, beating well after each addition.
Using a large metal spoon, stir in date mixture and flour alternately. Mix until well combined.
3. Bake at 180C for 40-45 minutes.
Stand for 10 minutes before turning onto a wire rack.
4. Make butterscotch sauce: Combine butter & sugar in a saucepan over medium heat and stir until bubbling.
Add in fresh milk slowly & stir until dissolved & boiling.
Add in EV & condensed milk & stir 1-2 minutes until slightly thickened.
Pour warm sauce over warm cake.

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BAHASA MALAYSIA VERSION
Kek ni Along buat kelam-kabut kelmarin sejam sebelum jemputan bermula.... sempat juga di siapkan dan bawa ke majlis harijadi sahabat sewaktu masih panas & Along tuangkan sos nya sewaktu di hidangkan. Kek ni amat lah sedap.... tidak manis, amat lembab dan rasa yang enak lemak di gandingkan pula dgn sos butterscotch. Dapat pujian ramai & semua nya suka termasuk budak2 pun... :)! Gambor kali ni tak cun sangat sebab tak sempat nak posing & lampu pun agak kelam sebab outdoor waktu malam. Along main snap pakai camera cokia jer... takpa lah, janji dapat kongsikan resepi yg sedap ni dgn semua....


By: AlongRoz@HomeKreation
Source: cake by SuperFoodIdeas; Butterscotch Sauce by HomeKreation
BAHAN2:
250g Kurma tanpa biji - potong kecil 
1 st Bicarbonate of Soda
1½ cwn Air Panas
125g Butter - lembutkan
¾ cwn Gula Perang
1 tsp Esen Vanilla

2 bj Telur
2 cwn Tepung Naik Sendiri -
ayak

BUTTERSCOTCH SAUCE:
½ cwn Gula Perang
½
cwn Susu Segar
1 cubit Garam
½ st Esen Vanilla
25g Butter
¼
cwn Susu Pekat

CARA2:
1. Gaulkan kurma & bic soda dlm mangkuk.

Tuangkan air panas & biarkan selama 20 minit sehingga kurma lembut.
2. Pukul butter, gula & EV sehingga putih.
Masukkan telur satu persatu sehingga sebati.
Guna senduk kayu, gaul kurma & tepung berselang-seli sehingga sebati.
3. Bakar 180C selama 40-45 minit.
Biarkan 10 minit sebelum kek di keluarkan dari acuan.
4. Untuk sos butterscotch: Masak butter & gula dlm periuk dgn api sederhana sehingga berbuih.
Masukkan susu cair sedikit2 sehingga gula larut & mendidih.
Masukkan EV & susu pekat, kacau 1-2 minit sehingga agak pekat.
Tuangkan sos yg suam ke atas kek yg suam & hidangkan.




Sunday, September 7, 2014

Menu Women Gathering

 Yesterday was really one fun day.... seronok gather dengan kawan2 facebook dan kawan2 karib.... Ada yang dah lama tak jumpa, lepas rindu berjumpa walaupun hanya sepetang rasa nya tak puas berbual. CikTie & sisHani tolong organise and ramai gak yang pot luck.... Terima-kasih semua nya yang hadir... susah2 jer bawa buah tangan walau pun Along dah kata tak payah tapi bawa juga.... banyak nya makanan kalah Hi Tea kat hotel....heheee.... alhamdulillah, murah rezeki. Kalau terkurang layan, jangan ada yg kecik hati pula ya... al-maklum takda maid, semua kena buat sorang2... sambil layan tetamu lari sana sini nak sediakan apa yg patut... Memang sonok sangat dapat gather & miss few friends yang tak dapat hadir.

Meh kita tengok menu hari tu....

Main table
Dessert table
1. Mee Belacan (sponsored by sis Hanifah @ Iera Kitchen):

2. Nasi Himpit & Kuah Kacang Ayam:

3. Rojak Buah with Homemade Petis:

4. Begedil (pot luck CikTie):

5. Assorted Sushi (potluck sisRohani):

6. Assorted Sarawak Cakes:

7. Kerabu Suun (potluck sisHanifah):

8. SnowCheese Tarts:

9. Pineapple Crumble Tarts:

10. Egg Tarts:

11. Kek Lumut Berkrim:

12. Chocolate Lava Cupcake (potluck CikMaria):

13. Tapai Pulut (served with Vanilla icecream):

14. Coctail Pudding (potluck CikTie):

15. Karipap Sardin (potluck sisMaSaly):

16. Pandan Cheese Pudding (potluck MakcikQ):

17. Local Fruits (potluck CikSuria & dikMala):

18. Sireh Sarawak (sponsored by sisHanifah):
Daun Sireh + Pinang + Ketumbar + Jintan Putih + Biji Kedaung

19. Minuman: Orange + Mango Punch; Kopi O; Earl Grey Tea