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Monday, April 27, 2015

Blended Orange Cake with Poppy Seeds (Kek Oren Blend dgn Biji Poppy)

This is a super easy recipe and takes less than half hour to prepare but nevertheless the outcome is awesome... Just throw almost everything into a blender and zappp you go! I love the rich orange flavor and yet not too overpowering. Orange cake is not complete for me without poppy seeds so I added them for more exciting bites!


By: Roz@HomeKreation
Source: MyResipi-KakFida and Nina
English translation by HomeKreation
Yield: 1 bundt pan
INGREDIENTS:
1 Orange
1 cup Veg Oil
A pinch of Salt
1 cup Granulated Sugar (original recipe 2 cups) 
3 large Eggs
2 cup Flour
1 tbsp Baking Powder
2 tbsp Poppy Seeds

METHOD:
1. Peel orange, reserve the outer part and discard the white part of the skin.
2. Place chopped orange & the outer skin into a blender, followed by oil, salt, sugar and eggs.
Process until fine and pour into a bowl.
Add in flour, BP and poppy seeds.
3. Pour into greased pan and bake at 170C for 45 minutes until cooked.


BAHASA MALAYSIA VERSION
Dulu-dulu Along tak suka makan kek oren and bila cium bau oren jer rasa perut dah bergulung2. Tapi sekarang ni dah pulih dan suka pula.... alhamdulillah. Resipi ni dah lama di perkenalkan oleh KakFida kat MR tapi baru sekarang Along cuba sebab kes yg Along kata tadi tulah.

Nak buat kek ni amat lah senang... tak perlu pukul cuma masuk jer oren dan lain2 tu ke dlm blender. Tak sampai setengah jam dah boleh siap. Sukatan pun guna cawan jer tak susah nak timbang2 ke. Tapi.... ingat tau guna cawan metrik untuk menyukat.... kalau hentam pakai cawan kopi ke mug ke tak gerenti ler ya....hehe.

Terima-kasih kpd KakFida & juga Nina (Along ikut Nina kurangkan gula kpd 1 cawan).

By: AlongRoz@HomeKreation
Source: MyResipi-KakFida and Nina
Along taip semula resipi utk rujukan sendiri & tambah poppy seed
Hasil: sebiji bundt pan
BAHAN2:
1 biji Buah Oren Sunkist
1 cwn Minyak Sayur
Secubit Garam
1 cwn Gula Pasir (resipi asal 2 cwn) 
3 bj Telur
2 cwn Tepung
1 sb Baking Powder
2 sb Biji Poppy

CARA2:
1. Hiris nipis kulit oren (guna peeler) dan buang kulit putihnya.
2. Masukkan oren yg di potong2 bersama kulit luar ke dlm blender, di ikuti dgn minyak, garam, gula & telur.
Blend sehingga hancur & sebati.
Tuangkan ke dlm mangkuk & gaulkan tepung, BP & biji poppy.
3. Tuangkan ke dlm tin yg di minyakkan dan bakar suhu 170C selama 45 minit sehingga masak.



Sunday, April 26, 2015

Telur Terubuk Masin (Salted Fish Egg)

Salted Longtail Shad Eggs are very popular in Sarawak and quite pricey. Deep fry it and serve with fried onions and chilies to accompany white rice or rice porridge.
*******************************************************

BAHASA MALAYSIA
Rindu nya makanan dari Sarawak.... salah satu nya Telur Terubuk Masin. Sedap nya di goreng dan di tabor dgn bawang/cili goreng. Makan dengan nasi putih atau pon dgn bubur nasi....

Wednesday, April 22, 2015

Chocolate Lava Cake

 What a delicious dessert in one fun evening with my sisters and kids.... warm rich cake loaded with melted chocolate and served with vanilla ice-cream.... every bite is a discovery feeling.... perfect to anyone's liking!


By: Roz@HomeKreation
Source: Khairul
English translation by HomeKreation
Yields: 6 ramekins of 2.5" diameter
INGREDIENTS:
5 tbsp Butter*
100g Dark Chocolate* (* melt)
2 Eggs (grade A)
1 Egg Yolk
3 tbsp Sugar
3 tbsp Flour
2 tsp Cocoa Powder
1 pinch Salt

METHOD:
1. Beat eggs and sugar until white and fluffy, about 3 minutes.
Add in chocolate mixture* and mix well.
Add in flour, cocoa powder & salt; mix well.
2. Spoon into ramekin cups which have been buttered.
Freeze for 5 minutes (optional, I didn't do).
3. Bake 180C for 10-13minutes (optional using water bath - I didn't do).
4. Serve warm with ice-cream.


BAHASA MALAYSIA VERSION
Bagi peminat coklat, pasti nya kek lava ni amat sedap sekali.... ada inti lava coklat dan gandingkan dgn aiskrim tak terkata nikmat nya.... hehehe.

By: AlongRoz@HomeKreation
Source: Khairul 
Resepi di taip semula utk mudah rujuk sendiri
Along buat dua adunan sekali gus & tiada masalah.
Hasil: 6 cawan ramekin bersaiz 2.5" diameter
BAHAN2:
5 sb Mentega*
100g Coklat Masakan* (* cairkan)
2 bj Telur (gred A)
1 bj Kuning Telur
3 sb Gula
3 sb Tepung
2 sk Koko
1 cubit Garam

CARA2:
1. Pukul telur & gula sehingga kembang & putih, ~3 minit.
Masukkan campuran coklat & mentega cair*, gaul rata.
Masukkan tepung, koko & garam; gaul rata.
2. Sudukan ke dalam cawan ramekin yg telah di sapu mentega.
Sejukkan dlm freezer selama 5 minit atau pun terus bakar (Along bakar terus).
3. Bakar 180C selama 10-13 minit - boleh guna cara water-bath jika suka (Along tak buat).
4. Hidangkan dgn aiskrim jika suka. 


Monday, April 20, 2015

Salted Eggs (Telur Masin)

 I was excited to find abundance of fresh duck eggs in the hypermarket. I stayed 25 years in Miri but never found any except salted ones. Making my own salted eggs really excites me.... There are two ways you can make them... wrap the eggs with salted clay or soak in salted water. The later is much easier unless in my hometown I can get clay easily from around my mother's house.

By: Roz@HomeKreation
INGREDIENTS:
15 Duck Eggs - wash
1 liter Water
1 cup Hot Water
370g Salt

METHOD:
1. Mix salt and water until dissolved in a big glass jar.
2. Place eggs in the jar and let it soak for 4 weeks.
3. The eggs are ready when the egg yolk is oily when boiled - see photos below.
TIPS: Place a bag of water on top of the eggs to dip them under the water.
********************************************************************************


BAHASA MALAYSIA VERSION
Seronok nya dapat buat telur masin sendiri. Tak sangka boleh dapat telur itik segar dgn mudah dari hypermarket kat KL ni dgn harga berpatutan. Nak buat telur masin amat mudah tapi perlukan kesabaran menunggu. Kalau tak cukup lama kuning telur nya tak cantik kemerahan atau tidak berkilat. Along buat rendam dgn air garam jer. Kalau nak buat bungkus dlm tanah liat pon senang gak tapi susah lak nak cari melainkan Along balik kampung memang banyak tanah liat keliling rumah emak.

By: AlongRoz@HomeKreation
BAHAN2:
15 bj Telur Masin - basuh bersih 
1 liter Air
1 cwn Air Panas
370g Garam

CARA2:
1. Campur garam dan air sehingga larut, di dalam balang kaca besar.
2. Masukkan telur dan biarkan selama 4 minggu.
3. Telur masin yg di rebus, kuning nya akan merah berkilat & berminyak apabila sudah cukup matang.
TIPS: 
 Tip dari Mymoone Esa, sahabat FB: letakkan sebungkus plastik yg berisi air di atas telur2 itu supaya elok tenggelem di dalam air dan tidak terapung.



After one week, the eggs are already salty but the egg yolks are not and the color was pale yellow. See my blur photo below - using handphone camera did not really work well under dim light. I purposely test it so that I can show you how it looks like compared to fully matured salted eggs:
Selepas seminggu - putih telur dah masin tapi kuning telur masih pucat dan tak masin

I tested again after two weeks.... part of the egg yolks were beautifully red and oily except small portion in the middle:
Selepas 2 minggu, kuning telur dah berminyak dan kemerahan cantik tapi ada sedikit di tengah yg masih kuning

After four weeks, the egg yolks were perfectly red and oily:
Selepas 4 minggu, kuning telur bertukar kemerahan sepenuh nya

Thursday, April 16, 2015

Carrot Cheese Muffins (Muffin Lobak Merah Keju)

 These muffins are perfect for breakfast... They are not sweet at all and therefore I served them with butter spread and my favourite blueberry jam. The texture is crumbly and a bit like Mark & Spencer scones I used to buy during school days (However I couldn't find any of them anymore when I visited London last year).... I love every bite of it and enjoyed with cup of hot English tea in the morning and afternoon.


By: Roz@HomeKreation
Source: Sedap
English translation by HomeKreation
Yields: 16 pcs
INGREDIENTS:
250g Flour*
1 tbsp Baking Powder*
2 tbsp Castor Sugar* (* mixed)
1 Egg
1/2 tsp Salt
200 ml Milk
2 tbsp Unsalted Butter - melted
100g grated Carrot
50g grated Cheddar Cheese

METHOD:
1.Lightly beat egg, salt, milk and butter.
Add in flour mixture* until combine.
Add in grated carrot and cheese.
2. Spoon into low muffin cups.
3. Bake 190C for 20 minutes until cooked.


BAHASA MALAYSIA VERSION
Muffin ni sesuai sarapan atau minum petang. Along suka sangat sebab rasa yang tawar dan tekstur ala2 scones sedap di makan dengan mentega dan jam.... ada lemak2 rasa ketulan keju lagi pula. Makan dua ketul sarapan bawa bekal ke opis dah cukup kenyang. Kat KL ni mana2 pon org jual nasi lemak... adeiii jemu ler nak makan nasi lemak selalu sangat kang pinggan berlilit lemak lak tambahan umur dah banyak cam Along ni.... hehe. Muffin ni tak payah risau gemuk.... tak byk gula atau lemak.

ok, meh tengok resipi muffin yg montok2 kembung ni.... hehe
 
By: AlongRoz@HomeKreation
Source: Sedap
Hasil: 16 ketul 
BAHAN2:
250g Tepung Gandum*
1 sb Baking Powder*
2 sb Gula Kastor* (* campur)
1 bj Telur
1/2 st Garam
200ml Susu Cair
2 sb Mentega Tawar - cairkan
100g Karot Parut
50g Keju Cheddar Parut

CARA2:
1.Pukul ringan telur, garam, susu & mentega.
Masukkan campuran tepung* sehingga sebati.
Masukkan karot & keju.
2. Sudukan ke dlm cawan kertas.
3. Bakar 190C selama 20 minit sehingga masak.


Sunday, April 12, 2015

Lampam Asam Kunyit

My auntie (Acu) gave me a freshly caught carp during my visit to Sg Petani recently. It was huge so I fried half of it and cooked this dish out of the remaining half. My hubby and I love this kind of healthy dish - well balanced spicy, sweet and sour taste fragranced with lemongrass and galangal flower.

 Recipe in English will be provided if there is any request.


BAHASA MALAYSIA VERSION
Sedap nya masak asam rebus-rebus ni... buat nya ikan tu segar dari sungai. Rezeki Along dapat seekor ikan Lampam segar dari MakCu. Along teringin nak makan goreng & cicah air asam dan juga teringin nak masak Asam Kunyit. Ikan tu cukup besar, jadi Along potong dua, sekerat goring dan sekerat masak asam. Selera kami dua laki bini makan hirup-hirup....hehee.

Nak masak rebus ni kena pandai imbangkan rasa masam dan pedas nya. Jangan terlalu masam supaya tidak hilang rasa manis ikan yg segar. Meh tengok camna Along masak lauk ni....

By: AlongRoz@HomeKreation
BAHAN2:
1/2 ekor Ikan Lampam
3 ulas Bwg Merah*
2 ulas Bwg Putih*
1 hiris Halia*
1 hiris Lengkuas*
2 bj Cili Merah*
3-5 bj Cili Padi Thai*
1 bj Tomato* (* blend)
1 btg Serai - ketuk
1 btg Bunga Kantan - hiris
1 mangkuk Air Asam Jawa
2 keeping Asam Gelugor
Garam, Gula

CARA2:
1. Masukkan kesemua ke dlm periuk dan masak sehingga mendidih dan ikan masak sepenuhnya.
Imbangkan rasa garam, pedas, masam.
2. Hidangkan dgn nasi putih.



Friday, April 10, 2015

Moist Orange Poppy Seeds Muffins

 I love my cube shape muffin tin that I bought recently.... it is cute and most of all I don't need to line with paper cups... therefore my muffins are browned all over!

I'm using the recipe from here but modified the sweetness and added some poppy seeds. The muffins are so soft and moist that it can easily break if hold too long. I brought them to my sister's house for my niece's birthday gathering and were a hit.

By: Roz@HomeKreation
Yields: ~2 dozens
INGREDIENTS:
175g Self-raising Flour
130g Caster Sugar
175g Butter
5 tbsp Milk
2 medium Eggs
1 large Oranges - grate rind & squeeze juice
1 tbsp. Poppy Seeds
40g Sugar - for topping

METHOD:
1. Place flour, sugar, butter, milk, eggs and orange rind into a large mixing bowl.
Whisk with an electric mixer until all ingredients are incorporated.
Add in poppy seeds.
2. Scoop into muffin pan / cups and bake for 15 minutes until cooked.
3. 10 mins before end of baking time, heat together topping sugar and orange juice in a small saucepan.
4. Remove muffins from oven and make some holes on top with a skewer.
5. Pour orange juice mixture onto the muffins.

Leave muffins in the pan until cold before invert.


BAHASA MALAYSIA VERSION
Cantik tak muffin bentuk kiub ni? Along suka sebab ia comel dan tak melekat... tak payah guna kertas lapik so muffin tu nanti akan berkerak keperangan keseluruhan nya.... ini menambahkan keharuman dan menyelerakan!

Muffin ni amat gebu sekali dan kena hati2 sewaktu di pegang takut hancur.... kalau masuk mulut lagilah terus hilang....hehee. Along ubauhsuai resipi yg terdahulu kat sini, kurangkan gula dan tambahkan poppy seeds dan buat bentuk muffins supaya senang nak bawa ke majlis.

By: AlongRoz@HomeKreation
Hasil: ~2 dozen
BAHAN2:
175g Tepung Naik Sendiri
130g Gula Kastor
175g Butter
5 sb Susu Cair
2 bj Telur
1 bj besar Oren - parut kulit nya & perah jus
1 sb Poppy Seeds
40g Gula - utk topping

CARA2:
1. Letak tepung, gula, butter, susu, telur & parutan oren ke dlm mangkuk.
Pukul dgn whisker sehingga sebati.
Gaulkan poppy seeds.
2. Sudukan ke dlm acuan muffin & bakar 15minit sehingga masak.
3. 10 minit sebelum muffin masak, panaskan gula & jus oren sehingga sebati.
4. Keluarkan kek dari oven & cucuk2 muffin dgn lidi.
Tuangkan rata jus oren ke atas setiap muffin.
Biarkan sehingga sejuk sebelum di keluarkan dari acuan.



Tuesday, April 7, 2015

Kek Lapis Asam Manis Evergreen (Sarawak Pandan & Hawflakes Layered Cake)

 My youngest brother passed away a year ago most unexpectedly at young age, just few months away before his wedding. Most of our siblings gathered in Jan recently for special prayer for him on the one year anniversary.... many al-fatihah for you Dik and may Allah bless your soul... we will always miss you!

I baked this cake a couple of months ago for the family on the occasion but didn't manage to publish earlier due to blogging problem as you know. This is my favorite Sarawak Layered Cake of all that I've made before... I love the fragrant of the Pandan paste and the moist texture... the sweet sour flakes burst additional flavor which compliment it very well.

By: Roz@HomeKreation
Adapted from : Kek Lapis Evergreen by DayangJack
Modified with added hawflakes
English translation by HomeKreation
Yields: 8" x 8"
INGREDIENTS:
10 Eggs - gred A
450g Butter
200g Flour
100g Horlicks
160g Caster Sugar

1 small bottle Pandan Paste
1 tbsp Ovallette
340g Condensed Milk

1 small tin Serikaya
100g Coconut Milk powder
1 tsp Vanilla Essence

1 pack Hawflakes

METHOD:
1. Beat eggs, sugar &  ovalette until doubled in volume using high speed.
2. In a separate bowl, beat butter & condensed milk until fluffy.
Add in coconut milk powder & mix well.
3. Mix both mixture well.
Add in serikaya, pandan paste, horlicks and mix well.
Add in flour & EV, mix well.
4. Line & grease tin.
Spread 6 tbsp of batter into the tin & grill until golden color on the surface.
Repeat the process until four layers then arrange hawflakes.
Repeat layering with hawflakes every four layers until all batter is used up.
Finally bake 10 minutes using top & bottom heat.
5. Cool cake before slicing.

 BAHASA MALAYSIA VERSION
Al-fatihah banyak2 untuk adinda ku Ahmad Yazid Al-Rafiq... semuga roh mu di tempatkan di kalangan orang2 beriman dan di rahmati Allah senantiasa. Along buat kek ni bawa balik sewaktu khenduri tahlil Adik yg sudah setahun meninggalkan kami....

Kek ni mmg kesukaan Along sebab harum pandan dan kek yg lembab. Kali ni Along gandingkan pula dgn lapisan asam manis.

By: AlongRoz@HomeKreation
Resipi ubahsuai drpd: Kek Evergreen by DayangJack
Resipi di taip semula utk mudah rujuk sendiri
Hasil: 8" x 8"
BAHAN2:
10 biji Telur gred A
450g Mentega
200g Tepung Gandum
100g Horlicks
160g Gula Halus

1 botol kecil Pandan Paste
1 sb Ovallette
340g Susu Pekat

1 tin kecil Serikaya
100g Serbuk Santan
1 sk Esen Vanilla

1 bungkus Asam Manis Hawflakes

CARA2:
1. Pukul telur, gula dan ovalette sehingga kembang (high speed).
2. Dalam bekas yang berasingan, pukul mentega bersama susu pekat sehingga putih.
Masukkan serbuk santan dan putar lagi hingga sebati.
3. Satukan adunan telur dan mentega sehingga sebati.
Masukkan serikaya, pes pandan, horlicks dan gaul sebati.
Masukkan tepung dan esen vanilla, kacau sehingga sebati.
4. Sediakan loyang yang dilapik & disapu dengan mentega.

Ratakan 6 sudu makan adunan ke dalam tin.
Bakar sehingga bertukar warna keperangan dgn menggunakan api atas.

Ulangi proses sehingga 4 lapis dan susun asam manis.
Ulangi melapis dan susun asam manis setiap 4 lapisan kek.
Akhir sekali bakar dgn api & bawah selama 10 minit.
5. Sejukkan kek terlebih dahulu sebelum dipotong.



Monday, April 6, 2015

Homemade Breadcrumbs

 I'm using stale French loaves to make breadcrumbs. It is so easy and no baking is necessary. French loaves will turn crispy inside out when left at room temperature wrapped in paper bag. Then just break them and zap in food processor!

I use breadcrumbs when making meat/chicken balls, topping for baked pasta or fried chicken/any fritter coating.

I bought this French loaves for only RM1 each so it is worth it or else use leftover bread slices but it needs baking which is time consuming.



BAHASA MALAYSIA VERSION
Cara yang paling senang nak buat breadcrumbs ialah menggunakan roti perancis. Tak payah susah2 nak masukkan ke dlm oven, cuma balut dgn kertas dan biarkan ia di suhu bilik selama dua hari. Selepas tu anda akan dapati ia keras rangup luar dalam. Patah2kan dan hancurkan dgn food processor. Sedia di gunakan samada sebagai penambah adunan bebola daging/ayam, taburan atas pasta bakar atau pun salutan gorengan.

Masalah nya roti perancis agak mahal dan tak berbaloi nak beli semata2 nak buat breadcrumbs. Tapi anda boleh beli di Tesco harga nya cuma RM1 sebatang.


Sunday, April 5, 2015

Mee Pok Kolok

Mee Kolok is very common in Sarawak and Mee Pok is specifically using flat & wider noodles. My lovely friend sis Hanifah gave me a pack of dried Mee Pok from Sibu just before I left Miri. It was a perfect gift and I made this as soon as I moved into our new house in KL which was few months back. I found these photos in my camera while clearing all the stored photos and thought will be nice to share here.

Also see here for Mee Kolok that I've shared before.

By: Roz@HomeKreation
Serves: 3 person
INGREDIENTS:
1 pack Dried Mee Pok- blanched
3 cloves Garlic - pounded
3 tbsp Oyster sauce
3 tbsp Soya Sauce

3 tbsp Chili Sauce
1 tsp Sesame Oil

1 tsp Chili Oil
1/2 Chicken Breast - chopped
Salt & Pepper

Garnishes - chopped Spring Onions, Fried Shallots, Bean Sprouts (skipped)

METHOD:
1. Heat up few tbsp of oil.
Stir-fry chopped chicken with salt & pepper.

Dish out & keep aside.
2. Stir-fry garlic with the remaining oil until golden brown.
Add in the three type of sauces, sesame oil, chili oil, salt & pepper.
Add in few tbsp water if necessary.
3. Off the fire once it boils and stir-in blanched Mee Pok and mix well.

4. Serve immediately with chicken, garnishes and chili sauce.
Typically in restaurant, Mee Kolok is served with plain soup but I skipped.

CHILI SAUCE:
2 Red Chili
1 clove Garlic
1 Kasturi Lime
1 tbsp Chili Sauce
Salt & Sugar
- Blend all with a bit of water


BAHASA MALAYSIA VERSION
Dah pindah KL ni rindu nak makan Mee Kolok, hidangan yg amat sinonim dgn makanan tempatan Sarawak.... tak sah kalau takda Mee Kolok dalam menu restoren2 di Sarawak. Syukur ada sahabat yg membekalkan bungkusan mee kolok kering sebelum Along berangkat pindah dari Miri.... luv ya sista Hanifah for your caring thought. Ada dua jenis mee yg di gunakan... yg biasa nya seperti kat sini dan kali ni, Along guna Mee Pok, mee dia lebar sedikit tapi rasa nya sama jer.

Ini cara Along menyediakan mee kolok.... simple jer tapi yg penting sedap pada selera kami sekeluarga,

By: AlongRoz@HomeKreation
Hidangan utk 3 orang
BAHAN2:
1 bungkus Mee Pok kering - celur
3 ulas Bwg Putih - tumbuk
3 sb Sos Tiram
3 sb Kicap
3 sb Sos Cili
1 st Minyak Lenga
1 st Cili Oil
1/2 ketul Dada Ayam
- cincang
Garam & Lada Sulah
Taburan - Daun Bwg, Bwg Goreng, Taugeh (Along tak letak sbb takda)

CARA2:
1. Panaskan sedikit minyak & masukkan ayam, garam & lada sulah.
Angkat apabila masak & ketepikan.
2. Tumis bwg putih dgn baki minyak tadi sehingga perang.
Masukkan sos tiram, kicap, sos cili, minyak lenga, cili oil, garam & lada.
Masukkan beberapa sudu air jika perlu.
3. Tutup api sebaik shj mendidih dan gaulkan Mee Pok sehingga rata.
4. Hidangkan segera dgn ayam, bahan taburan & sos cili.
Selalu nya di restoren di hidangkan dgn sup kosong tapi Along tak buat pon kali ni.

SOS CILI:
2 bj Cili Merah
1 ulas Bwg Putih
1 bj Limau Kasturi
1 sb Sos Cili
Garam, Gula
- Blend kesemua bahan2 dgn sedikit air.
 


Saturday, April 4, 2015

Agar-Agar Rintik Santan (Pandan & Palm Sugar Jelly)

 My mother loves Pandan Jelly and requested for it everytime I visited her in the past. I was so excited when she finally agreed to come over to KL in recent February which was her very first visit to my new house since I moved to KL. Instead of making the same Pandan Jelly, I tried this version which is mingled with palm sugar. The outcome.... my mother loved it so much that she complimented me almost every bites....heheheee... For your information, getting compliments from my mother is so rare like 1/10... so I was very thrilled and most of all is a big joy watching her enjoying it!

By: Roz@HomeKreation
Source & adapted from: Izah
Recipe has been modified, see link for original version
English translation by HomeKreation
Yields: 8" x 11" mould
PANDAN JELLY:
10g Jelly Powder
800 ml Water
200g Sugar
1 cup Pandan Juice* (blend 1 cup water with 6 Pandan leaves & sieve)
200ml Pandan Milk*
1 Egg*
A pinch Salt*
1 tbsp Pandan Essence* (* beat lightly to mix)

METHOD:
1. Boil jelly powder and water until dissolved.
Add in sugar & stir until sugar is dissolved.
Add in coconut milk mixture*.
2. Pour into 8" sq tin and let it set.
3. Cut into cube & place in 8" x 11" container.
Set aside while preparing for the palm sugar jelly.

PALM SUGAR JELLY:
10g Jelly Powder
1200 ml Water
100g Sugar
100g Palm Sugar


METHOD:
1. Boil jelly powder and water until dissolved.
Add in both sugar & stir until sugar is dissolved.
2. Pour onto the Pandan Jelly cubes.
Let it set at room temperature and chill.
 


BAHASA MALAYSIA VERSION
Emak along suka sangat Agar-Agar Pandan yg kat sini. Tiap kali kalau Along balik kampong, Emak akan minta Along buatkan & dia takmo agar2 lain. Selepas pindah ke KL baru2 ni, Emak datang melawat rumah baru Along dan tentu nya Along pikirkan masakan kesukaan Emak. Boring lak asyik nak buat benda yg sama, so Along cuba versi agar2 pandan campur dgn agar2 gula merah yg di perkenalkan oleh IzahMuffin dan amat popular suatu ketika. Tersenyum simpul Emak menikmati agar2 ni dan tak henti2 Emak memuji.... heheheeee... suka betul hati ini dapat menggembirakan hati ibuku.... maceh Izah memperkenalkan resepi ni yg bukan sahaja sedap malah amat menarik rupawan...hehe.

By: AlongRoz@HomeKreation
Source & adapted from: Izah
Resipi ini Along dah ubah-suai, kalau nak yg asal klik link kat Izah ya
Saiz acuan: 8" x 11"
AGAR2 SANTAN:
10g Agar-Agar Serbuk
800 ml Air
200g Gula
1 cwn Jus Pandan* (blend 1 cwn air & 6 helai Daun Pandan)
200ml Santan*
1 bj Telur*
1 sb Pes Pandan*
Secubit Garam* (* pukul sebati)

CARA2:
1. Masak agar2 serbuk & air sehingga larut.
Masukkan gula & kacau sehingga larut.
Masukkan campuran santan*.
2. Tuang ke dlm tin 8" persegi & biarkan beku.
3. Potong agar2 bentuk kiub dan masukkan ke dlm acuan 8" x 11".
Ketepikan.

AGAR2 GULA MERAH:
10g Agar-Agar Serbuk
1200 ml Air
100g Gula
100g Gula Merah

CARA2:
1. Masak agar2 serbuk & air sehingga larut.
Masukkan gula & gula merah; kacau sehingga larut.
2. Tuangkan ke atas potongan agar2 pandan tadi.
Biarkan beku di suhu bilik & sejukkan.



Thursday, April 2, 2015

Chicken Begedil (Begedil Ayam)

 This is Malay style fried chicken balls which are typically served with Soto or as side dish or simply enjoy on its own as snacks with chili sauce. You can replace minced chicken with minced beef if you like. The ratio of potato and meat is 2:1 so that it produces soft balls and perhaps better described as potato balls than meat balls.

By: Roz@HomeKreation
INGREDIENTS:
5 medium size Potato - peel, cut, boiled & mashed
1/2 Chicken Breast
1 tbsp Curry Powder
2 tbsp Fried Shallots
Chopped Spring Onion & Chinese Celery
1 tbsp Flour
Salt
1 Egg + dashes of Black Pepper - beaten 

METHOD:
1. Mix all ingredients, except egg, until smooth.
Roll into small balls and press slightly to flatten.
2. Dip in beaten egg & deep fry until cooked and nice golden color.



BAHASA MALAYSIA VERSION
Sekali-sekala buat Begedil guna daging ayam menggantikan daging lembu pon sedap. Boleh makan dengan soto, sebagai lauk sampingan atau makan begitu sahaja dgn sos cili. Resepi tak perlu sukatan tepat, agak2 pon menjadi tapi Along letakkan di sini buat panduan ya.

By: AlongRoz@HomeKreation
BAHAN2:
5 bj Kentang sederhana besar - kupas kulit, potong, rebus & lecek 
1/2 ketul Dada Ayam
1 sb Serbuk Kari
2 sb Bwg Goreng

Daun Bwg/Sup - cincang
1 sb Tepung
Garam
1 bj Telur - di pukul + sedikit lada sulah 

CARA2:
1. Gaulkan kesemua bahan2, kecuali telur, sehingga sebati.
Bulat2kan dan penyetkan sedikit.
2. Celup bebola ke dlm telur & goreng sehingga keperangan.

Wednesday, April 1, 2015

Kuih Bakar Pandan

 I made this last month for my lovely brother who craved for it but didn't want other than my handmade... That's the joy being near my siblings whom I didn't have much chance to entertain their requests when I was far in the East across the South China Sea. This recipe has been a keeper and made it many times but somehow didn't manage to publish in this blog because it was always too big a hit before I can snap the photo. Even this time, I only managed to snap two photos and missed the other side of the kuih with sesame seeds!

This Malay kuih is so delicate with strong Pandan aroma... smooth to bites with fragrant crust on the outer.... the sweetness is just nice and love the rich creamy coconut taste too! I actually doubled-up the thickness of the coconut milk for extra richness on my brother's request.... definitely the best and unmatched from the market!

By: Roz@HomeKreation
Source: Joayee@MyResipi
English translation by HomeKreation, recipe slightly refined
Yiled: 1 standard bundt pan / 8" square
INGREDIENTS:
1 cup Sugar
1 cup
Pandan Juice
2¼ cup 
Coconut Milk
2 cup Flour

2 tbsp Butter
3 Eggs
1/2 tsp Salt
1 tbsp Pandan Paste
(original recipe use green coloring) 

Sesame Seeds

METHOD:
1. Blend all ingredients until well mixed.
2. Pour 1 tbsp oil into tin & pre-heat in oven.

Pour in the batter & sprinkle sesame seeds.
3. Bake 180C for 1 hour until surface is browned.


BAHASA MALAYSIA VERSION
Kuih ni kalau kat belah Utara kita orang panggil bengkang.... ada gak yg panggil Bingka Pandan. Resipi ni dah lama Along simpan semenjak mula masuk geng masak2 kat MyResipi dulu2 lagi sebelum buat blog ni. Dulu best gak geng kat situ tapi ramai yg dah menghilang, termasuk lah Joayee yg empunya resipi ni... miss her... dia banyak menyumbangkan resipi yg best2. Resipi ni memang best sangat, kuih nya lembut, lemak harum dan manis sederhana, tak cukup kalau sekeping. Dah buat banyak kali sangat tapi tak berkesempatan nak update kat blog ni. Ni pon gambo cincai2 jer....

Along buat ni untuk abang Along.... bila dah pindah semenanjung ni dekat dgn abang2, leh ler depa tumpang manja nak makan itu ini.... gembira rasa hati dapat tunaikan permintaan mereka.

By: AlongRoz@HomeKreation
Source: Joayee@MyResipi
Saiz: sebiji bundt pan / 8" persegi
BAHAN2:
1 cwn Gula
1 cwn Air Daun Pandan
cwn Santan
2 cwn Tepung Gandum
2 sb Butter
3 bj Telur
1/2 st Garam
1 sb Pes Pandan (resipi asal letak pewarna hijau) 
Biji Bijan

CARA2:
1. Blend kesemua bahan sehingga sebati.
2. Tuangkan 1 sb minyak ke dlm tin & panaskan di dlm oven.
Tuangkan adunan ke dlm tin & tabur biji bijan.
3. Bakar 180C selama 1 jam.