Homemade Burger

 Either frozen burger pieces from supermarket or ready-cooked burger from famous fast food restaurant, they all are now super-thin.... blame it on terrible inflation... pay more for less! Let's make our own burger meat in order to satisfy our own crave.... you'll get a healthier version of big fat burger.... 100% red meat and most importantly more delicious!!

By: Roz@HomeKreation
Makes 3 burger pieces
INGREDIENTS:
300g Beef - minced 
1/2 packet Kofta Spice Mix
(can replace with 1/4 tsp White Pepper powder, 1 tbsp Breadcrumbs/Flour, 1 tsp Ginger Juice, Salt) 
Chopped Spring Onion

METHOD:
1. Mix all ingredients well & shape into round/oblong patties.
Place them on a griddle and flip once browned.
2. Once cooked, lift out and place in between toasted burger bread together with omelet, grilled tomato and cooked shredded cabbage.
Don't forget chili sauce and mayonis!
3. Serve immediately.

BAHASA MALAYSIA VERSION
Makan burger kat fast food restaurant yang berjenama pun sekarang ni tak puas hati.... kalau beli daging burger kat supermarket pun sama gak.... nipis melayang mak ai.... nak yg tebal dan daging bermutu tinggi baik buat sendiri. Bukan susah camna sangat pun, boleh gak nak buat tebal mana, besor suka hati... lepas tu letak ler apa pun dalam roti tu... best tak leh lawan yang beli....hehe memang puas makan!

Along guna serbuk rempah kofta pemberian sahabat (thanks so much sis!). Kalau takda boleh gantikan seperti resepi di bawah.

By: AlongRoz@HomeKreation
Hasil: 3 ketul
BAHAN2:
300g Daging Lembu - mesin
1/2 bungkus Kofta Spice Mix
(atau gantikan dgn 1/4 st Serbuk Lada Sulah, 1 sb Breadcrumbs/Tepung Gandum, 1st Jus Halia, Garam)
Daun Bwg - cincang 

CARA2:
1. Campurkan kesemua bahan2 sehingga sebati.
Bentukkan bulat/bujur & bakar atas kuali sehingga masak.
2. Lapiskan daging burger ke dalam roti bersama telur, tomato panggang & kobis.
Letakkan juga sos cili & mayonis.
3. Hidangkan segera.

In cooking process

Cooked & ready

Stir fried cabbage with onion

One huge oblong burger filling up a dinner plate!

Homemade Chicken Burger (Burger Ayam)

 Scrumptious Chicken Burger for today's breakfast.... Own-made chicken burger is so much better than the ready made frozen sold in supermarkets which are so thin and tasteless. Most of all you know exactly what in there and surely healthy too. Do not think is difficult or time consuming, you will be surprise how easy to prepare it and ready in less than 30 minutes!

By: Roz@HomeKreation
Makes: 5 chicken patties
INGREDIENTS:
1/2 (~330g) Chicken Breast - minced 
1 Red Chili*
1/2 Big Onion*
1 clove Garlic* (* chopped) 
2 tbsp Olive Oil
1 stale Bread - grind 
Seasoning: Cajun Powder, Black Pepper, Salt
Extra Olive Oil for grilling

METHOD:
1. Heat up olive oil & stir fry *chopped ingredients until fragrant. Cool.
2. Mix fried ingredients together with its oil into minced chicken and rest of ingredients.
3. Shape into round patties (I used a round mould as shown in photo below).
4. Brush chicken patties with olive oil & place in a pre-heated griddle pan.
Flip only once when the bottom side is nicely marked by the ridges.
Cook on the other side until the similar marks appear.
Do not overcook the patties.
5. Sandwich the chicken patties in between sliced & grilled buns together with cheese slices, cucumber, mayonnaise, chili and brown sauce.

Shaping up the chicken patties

Cooked chicken patties

BAHASA MALAYSIA VERSION
Mari kita buat burger ayam sendiri nak tak? Sebenar nya tak susah nak buat ni dan mengambil masa yg singkat sahaja untuk menyediakan nya. Yang best nya, kita boleh buat kepingan daging ayam yang lebih tebal... tak ler cam yg di jual tu hanya 1/2 cm sahaja, tak rasa apa2 pun burger cam makan roti kosong je kan. Lagi pun kalau buat sendiri, kita pasti akan guna isi ayam yg lebih berkualiti tanpa lemak, kan lebih sihat camtu. Akhir sekali, kita juga boleh pelbagaikan perisa nya mengikut selera masing2. ok lah, meh lihat resipi camna Along buat nya. Ni sarapan buat kami sekeluarga pagi ni.

By: AlongRoz@HomeKreation
Bilangan: 5 kepingan burger ayam
BAHAN2:
1/2 ketul (~330g) Dada Ayam - mesin sehingga lumat
1 bj Cili Merah*
1/2 bj Bwg Besar*
1 ulas Bwg Putih* (* cincang) 
2 sb Minyak Zaitun
1 keping Roti Lama - blend menjadi serbuk
Perisa: Serbuk Cajun, Lada Hitam, Garam
Minyak Zaitun untuk memasak

CARA2:
1. Panaskan 2 sb minyak zaitun & tumis bhn2 yg di cincang* sehingga layu.
Sejukkan.
2. Campurkan bhn yg di tumis tadi berserta minyak nya kedlm ayam cincang bersama bhn2 lain.
3. Bentukkan bulat leper (Along guna acuan spt dlm gambar).
4. Sapukan kepingan burger dgn minyak zaitun.
Panaskan kuali griddle dan panggang kepingan burger sehingga jaluran garing.
Balikkan kepingan ayam sehingga masak & berjalur garing.
Pastikan tidak di masak terlalu lama supaya tidak liat atau terlalu kering.
5. Hidangkan kepingan ayam bersama roti yg di panggang, kepingan keju, timun, mayonis, sos cili dan sos perang.

Mushroom Risotto

 This is my own version of risotto, tried to cheat a bit by saving the long cooking time that typical in traditional Italian cooking. The typical procedure involves stirring stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed producing creamy dish. Risotto is traditionally prepared with starchy, short-grained rice. What I did instead, I used readily cooked long-graned rice and it was ready in 10 minutes!  The menu for the dinner was Cheese on crackers, Mixed Salad with Italian Dressing, Fried Chicken and Mushroom Risotto.

By: Roz@HomeKreation
INGREDIENTS:
3 bowls of Cooked Rice
1 tbsp Butter + 2 tbsp Oil
1 Big onion - sliced 
Chicken Stock
Fresh Flower Mushrooms
1 Leek
Salt & Pepper

METHOD:
1. Heat up butter & oil & stir-fry onion until soften.
Add in sliced mushroom and stir for a minute.
Add in a ladle of chicken stock, salt & pepper.
Let it boil & thicken and add a laddle of stock.
Repeat until the mushrooms taste are well blended into the cooked stock.
2. Add in leek and more stock and let it boil for a minute.
3. Add in more stock and rice; ensure it is not dry.
Once well blended, dish out & serve immediately.
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BAHASA MALAYSIA VERSION
Sekali-sekala tukar selera, makan ala2 barat ler pula.... senang dan sedap jer menu Along malam tu. Risotto ni patut nya lama nak masak dia tapi Along pandai2 reka2 hentam 10 minit dah siap masak....hahaa... Apa pun hubby & UsuRaz kata sedap so ok lah kan. Kalau ikut cara tradisi memasak risotto guna beras kanji pendek & masak perlahan2 dengan masukkan stok sedikit2 sehingga beras tu masak dan berkrim. Along lak hentam je beras panjang siam & nak cepat masak, along guna nasi dan bukan beras.

Selain daripada Risotto cendawan, Along juga sediakan kraker dgn keju Reypanaer, Salad dgn Sos Itali dan Ayam Goreng.

By: AlongRoz@HomeKreation
BAHAN2:
3 mangkuk Nasi
1 sb Butter + 2 sb Minyak
1 bj Bwg Besar - hiris 
Stok Rebusan Ayam
Cendawan Bunga
1 btg Leek
Lada Hitam
Garam

CARA2:
1. Panaskan butter & minyak & tumis bawang sehingga layu.
Masukkan cendawan & kacau sebentar.
Masukkan sesenduk stok ayam, garam & lada hitam & didihkan.
Ulangi dengan menambahkan sesenduk stok ayam & didihkan sehingga pekat & perisa cendawan sebati.
2. Masukkan leek & tambahkan stik sehingga mendidih & pekat.
3. Masukkan lagi stok ayam dan nasi dan masak sehingga sebati & lembab.
Hidangkan segera.

Reypenaer V.S.O.P Cheese

 Reypenaer V.S.O.P. is truly a Dutch gourmet cheese showpiece.This delicious gourmet cheese from the Netherlands is matured for about 2 years. The white spots on the surface indicate the start of mineral and protein crystallization and give a great little burst of flavor when you crunch one. Aroma and flavor are superb, sharp and tangy. This certainly the best aged Gouda I ever tasted. Thanks to Luc S who brought me a huge piece of it. I like to chew it very slowly to enjoy the flavor..... it is simply delicious by its own, on crackers, in sandwich or with salads / pasta.

BAHASA MALAYSIA VERSION
Keju yang telah di matangkan selama 2 tahun ni adalah keju yang terbaik dari negeri Belanda. Rasa & aroma yg kuat, harum & lemak. Yang Along paling suka ada biji2 kristal di dalam nya yg rangup hasil dari proses pematangan. Sedap makan begitu sahaja atau dengan krakers, roti, salad atau pasta. Along dapat ni buah tangan dari staff yang baru join dari negeri Belanda.

Grilled Brinjal-Tomato Bruschetta

 One long French Loaf usually isn't enough for four of us if I make this for breakfast.... My two boys just love it very much. The brinjal and tomato are flavored with garlic, olive oil and balsamic sauce and then sprinkled with chopped fresh basil leaves.... very tasty and nice aroma. Apart from serving for breakfast, this certainly will be a big hit if served as starters during a party.

By: Roz@HomeKreation
INGREDIENTS:
1 French Loaf* - sliced oval shape
Brinjal - sliced oval shape 
Tomato - sliced 
2 cloves Garlic* - pounded 
2 tbsp Balsamic Vinegar*
4 tbsp Extra Virgin Olive Oil*
Chopped Chili Padi*
Salt* (* mixed) 
Cheese Slices
Tomato Sauce
Chopped Fresh Basil Leaves

METHOD:
1.  Toast French loaf slices in an oven on one side until crispy.
Spread tomato sauce on the other side and top with cheese slice.

2. Dip brinjal or tomato into balsamic sauce* and toast until slightly browned on top.
Arrange on top of cheese slice on toast.
Sprinkle with chopped basil leaves.
Grill until golden brown.
Serve right away.
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BAHASA MALAYSIA VERSION
Hirisan roti Perancis di panggang dengan topping begini memang kesukaan anak2 teruna Along kat rumah ni. Topping terung dan tomato ni Along perisakan dengan sos balsamic, memang sedap sangat jadi nya. Boleh di hidangkan sebagai sarapan atau pun pembuka selera di waktu parti.

By: AlongRoz@HomeKreation
BAHAN2:
1 batang panjang Roti Perancis * - hiris bujur nipis
Terung - hiris bujur nipis
Tomato - hiris nipis
2 ulas Bwg Putih* - tumbuk
2 sb Balsamic Vinegar*
4 sb Extra Virgin Olive Oil*
Cili Padi* - potong kecil 
Garam* (* campur) 
Cheese Slices
Sos Tomato
Daun Selasih segar - cincang halus

CARA2:
1.  Panggang hirisan roti Perancis sehingga garing, hanya pada satu belah permukaan sahaja.
Terbalikkan & sapu sos tomato dan letakkan sekeping kecil cheese slice.

2. Celup terung atau tomato ke dalam sos balsamic* & panggang sehingga keperangan.
Aturkan terung atau tomato ke atas kepingan cheese atas roti tadi.
Taburkan hirisan daun selasih.
Panggang sehingga keperangan.
Hidangkan segera.

Mashed Potato with Brown Sauce

 This was menu before Ramadhan that I made for dinner menu. The Mashed Potato was served along Rosemary Roasted Chicken and Tomato Bruschetta and made specially for Liana and the brothers.

By: Roz@HomeKreation
MASHED POTATO
INGREDIENTS:
2 medium Potato
1 tbsp Butter
Fresh Milk
Salt & Pepper

METHOD:
1. Peel & then prick the potatoes with fork.
Wrap with safe plastic cling & microwave High for 5 minutes.
Let it cool slightly before unwrapping.
2. Mashed potatoes using hand masher, adding butter, salt, pepper and milk 1 tbsp at a time until it is smooth and reach the required consistency.
TIPS: Do not process using machine or else the potato will be starchy.
3. Serve with brown sauce. 

HOME-MADE BROWN SAUCE:
3 tbsp Butter
3 tbsp Flour
1 Chicken Cube
2 cups Water (add more if necessary) 
1/4 tsp Browning
Salt & Pepper

METHOD:
Melt butter & add flour, stir quickly & cook few minutes until golden.
Add water gradually until smooth.
Add in chicken cube, salt, pepper and let it boil until thicken.
If too thick, add more water & let it boil again.
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BAHASA MALAYSIA VERSION

Ini bukan menu bulan puasa.... lambat tayang sbb kesibukan harian. Alhamdulillah, sudah 2 hari kita berpuasa.... menu puasa yg dua hari tu biasa2 jer & tak sempat nak tayang sebab kesibukan yg teramat, semua nak makan cepat tak sempat nak snap2. ok lah, meh tengok menu fevret anak2 ni....

By: AlongRoz@HomeKreation

MASHED POTATO

BAHAN2:

2 bj Ubi Kentang saiz sederhana

1 sb Mentega

Susu Segar

Garam & Lada Sulah

CARA2:

1. Kupas kentang & cucuk2an dgn garfu.

Bungkus dgn plastik cling yg selamat-guna utk microwave.

Microwave kuasa tinggi selama 5 minit.

Sejukkan sebentar sebelum di buka bungkusan supaya tidak terkena wap panas.

2. Lecek kentang dgn pelecek tangan.

Campurkan mentega, garam, lada sulah sambil di lecek.

Campurkan susu beransur2 sesudu setiap campuran sehingga kentang lecek menjadi licin & mendapat kepekatan yg di kehendakki.

PETUA: Jangan lecek dgn mesin sebab kentang akan menjadi berlendir.

3. Hidangkan dgn brown sauce. 

HOME-MADE BROWN SAUCE:

3 sb Butter

3 sb Tepung Gandum

1 ketul Kiub Ayam

2 cwn Air (tambah jika perlu) 
1/4 st Browning (kalau xda, gantikan dgn kicap pekat) 

Garam & Lada Sulah

CARA2:

Cairkan butter & masukkan tepung. 

Kacau cdgn cepat supaya tidak bergentel & masak sehingga keperangan.

Masukkan air sedikit2 sambil di kacau.

Masukkan kiub ayam, garam & lada dan masak sehingga pekat.

Tambahkan lagi air jika terlalu pekat & didihkan.

Beef & Barley Stew

 This delicious Beef & Barley Soup can be prepared with no sweat using slow cooker - just dump everything in it, no frequent check necessary and ready by the set time! That's what I did for hubby's BBQ last week when energy level is low (sorry if anyone been waiting this long for the recipe).

When I made it, I simply threw whatever crossed my mind with instinct without any specific recipe. Now a week later, I hope I can recall it correctly.... Bottom line is, use your creativity for this sort of meal!

By: Roz@HomeKreation
Serves 5-6 persons
INGREDIENTS:
500g Beef* - cut 2" cube 
100g Pearl Barley
1 Big Onion
1" Ginger - bruised
1 tsp freshly ground Black Pepper
1 Carrot
2 tbsp Butter
2 tbsp Flour
100ml Fresh Milk
Fresh Parsley - chopped 
Salt
(* I love the beef parts that contain some muscles and my favourite is beef shank) 

METHOD:
1. Place clean beef, barley, onion, ginger, black pepper, salt & 1½ liter water into a slow cooker pot.
Set to high (4 hours) or slow (whole day) until beef is tender.
Add in carrot in the last 1 hr of cooking.
2. Melt butter and mix in flour until dissolved & gradually stir in milk.
Pour into the cooking stew & cook for another 30-60min.
Add in chopped parsley and let the stew sit in the pot until served.
3. Serve with garlic/plain bread.
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BAHASA MALAYSIA VERSION

Resepi ni dah lapuk seminggu tapi baru hari ni dapat nak update blog - ingat tak Along ada pos pasal menu BBQ untuk birthday hubby. Maaf ler kalau2 ada yg menunggu lama ya. Along buat ni guna slow cooker, senang tak payah nak mengadap dapur lama2 tapi kena rancang awal2 lah. Kalau takda slow cooker, boleh masak macam dalam periuk biasa tapi akan mengambil masa yg lebih pendek & kena hadap takut meruap atau air terkering.

By: AlongRoz@HomeKreation

Saiz hidanga: 5-6 org

BAHAN2:

500g Daging Lembu* - potong 2" kiub

100g Biji Bali

1 bj Bwg Besar

1" Halia - di ketuk

1 st Lada Hitam yg di tumbuk

1 btg Karot

2 sb Butter

2 sb Tepung Gandum

100ml Susu Segar

Fresh Parsley - cincang

Garam

(* Along suka guna daging berurat, Mak Along panggil Daging Ketin)

CARA2:

1. Masukkan daging, bali, bwg, halia, lada, garam & 1½ liter air ke dlm periuk slow cooker.

Set pada suhu "high" (4 jam) atau "slow" (seharian) sehingga daging lembut.
Masukkan karot sejam terakhir masakan.

2. Cairkan butter & masukkan tepung sehingga sebati.
Masukkan susu sedikit2 sambil di kacau sebati.
Tuangkan ke dlm stew & masak selama 30-60min lagi.
Masukkan daun parsley dan tutup sehingga perlu di hidangkan.

3. Hidangkan dgn roti kosong atau roti bwg putih.

Home-Made Black Pepper Sauce

Hi everyone! Sharing herewith the Black Pepper Sauce that I made last week for hubby's birthday. Very creamy and certainly make you enjoy the chicken much more. I served the sauce with Rosemary BBQ Chicken.

By: Roz@HomeKreation
Serves 5-6 persons
INGREDIENTS:
2 tbsp Olive Oil
2 cloves Garlic - chopped 
½ Big Onion - chopped 
2 tbsp Butter
2 tbsp Flour
125ml Fresh Milk + 125ml Water
½ cup Chicken Stock*
2 tbsp Black Pepper Corns - ground coarsely 
1 tbsp Dark Soy Sauce
Salt
(* chicken stock from roasting drip. If you do not have, replace with purchased instant chicken stock)

METHOD:
1.  Heat up olive oil & sauté garlic until fragrant.
Add in big onion & continue sauté for another minute until changing color slightly.
Puree it in blender.

2. Melt butter, add in flour & stir quickly to dissolve into smooth paste.
Gradually add in milk and stir quickly until smooth.
Once boiled, add in chicken stock, onion+garlic paste, black pepper, soy sauce & salt.
Cook to your preferred consistency, adding water if necessary.

3. Serve with roasted chicken or beef steak.
********************************************************

BAHASA MALAYSIA VERSION

 Hari ni Along nak kongsikan resepi Sos Black Pepper yg Along buat minggu lepas utk di hidangkan dgn Rosemary BBQ Chicken pd harijadi hubby.  Dah seminggu tapi cuma hari ini berkesempatan nak update blog sebab keadaan yg selalu jer sibuk bekerja & ,menguruskan hal2 di rumah bersama keluarga.

 Tanpa sos, hidangan panggang (ayam/daging) pasti kurang enak. Sos dapat menambahkan selera menikmati hidangan tambahan pula kalau sos tu memang sedap!

By: AlongRoz@HomeKreation

Serves 5-6 persons

BAHAN2:

2 sb Olive Oil

2 ulas Bwg putih - cincang

½ bj Bwg Besar - cincang

2 sb Butter

2 sb Tepung Gandum

125ml Susu Segar + 125 ml Air

½ cwn Stok Ayam*

2 sb Lada Hitam Biji - di kisar kasar

1 sb Kicap Pekat

Garam

(* Stok Ayam lebihan ayam panggang. Kalau takda, boleh ganti dgn kiub ayam)

CARA2:

1.  Panaskan minyak zaitun & tumis bwg putih sehingga wangi.
Masukkan bwg besar & goreng sebentar lagi sehingga keperangan sedikit.
Blend sehingga menjadi pes.

2. Panaskan butter, masukkan tepung & kacau cepat sehingga sebati.
Masukkan susu perlahan2 sambil di kacau sehingga licin tidak bergentel.
Bila mendidih, masukkan stok ayam, pes bwg goreng tadi, lada, kicap & garam.
Masak mengikut kepekatan yg di kehendakki, campurkan air jika perlu.

3. Hidangkan dgn ayam panggang atau stik daging.

Grilled Salmon with Lemon Butter Sauce

I found a huge frozen/boneless Salmon fillet in the supermarket and grabbed it right away without thinking what to do with it. It had been quite some time since the last time I cooked salmon in my kitchen and thought the children will be delighted.

After some votes, I ended up making grilled salmon. There were no majority votes since everyone chose a different style of cooking (bake, pan fried, deep batter fried) and neutral with no preference. So at the end, mummy made the final call..... The outcome was very good and everyone were happy except AlongRiz who is neutral on the outcome because he is not fond of any fish.

This recipe produces lovely golden browned salmon with crispy surface - top & skin. The flesh inside remains juicy if you follow the timing properly. The Lemon Butter Sauce was a discovery for everyone - we were very surprised how well it blends with the fish - also nice as dip for vegetable and potato wedges. I will definitely make this again!

By: Roz@HomeKreation
Source: adapted from here and replaced lime with lemon
Serves: 5 persons (big portion each!)
INGREDIENTS:
5 pieces (~200g each) Salmon Fillet with skin (~1" thick)
5 tbsp Lemon Butter Sauce
Salt & Pepper

LEMON BUTTER SAUCE:
1 large clove Garlic - chopped 
¼ cup Fresh Lemon Juice
1 tsp Salt
½ tsp Black Pepper
6 tbsp Unsalted Butter - melted

1½ tsp finely grated Fresh Lemon Zest (original recipe sprinkle this on fish but I prefer to add to sauce) 

- Purée garlic with lime juice, salt, and pepper in a blender until smooth.

- With motor running, add melted butter and blend until emulsified, about 30 seconds.

- Add in grated lemon zest.

METHOD:

1. Season salmon all over with salt and pepper.

2. Heat up ridged grill pan with some olive oil.

Grill the salmon, flesh sides down 4 minutes.

Turn fillets over and grill another 4-6 min more until just cooked through.

3. Top each salmon with 1 tablespoon lemon butter sauce.

4. I served the salmon with garlic bread, home-made potato wedges, cucumber & tomatoes.

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BAHASA MALAYSIA VERSION

Sekali-sekala tukar selera ke arah menu Western memang best! Terbongkang kekenyangan & rasa sengkak perut.... mungkin sebab perut orang Melayu kat rumah ni dah biasa hadam carbohydrate... bila nak proses protin lembab lah sikit perut tu kot....hehe (Sebeno nya portion yg Along buat tu memang banyak.... 200g fillet memang melebihi had hidangan biasa...).

Sedap sangat salmon yang di panggang garing di luar & juicy di dalam. Sos butter lemon tu pula memang sesuai di makan dgn salmon. Semua ahli keluarga puas-hati kali ni.

Untuk resipi, cuba2lah baca versi BI tu dulu ya... kalau nak BM juga, tolong tinggalkan permintaan di ruangan komen. Along nak tidur awal malam ni sebab esuk nak sambung puasa lagi... dah banyak menaip... tangan pun lenguh... baik turun ke dapur buat supper jap.... selamat malam!

Beef Burger with Coleslaw & Black Pepper Sauce

 Our breakfast this morning..... Beef burger and Hash Browns

 Grilled buns filled with beef burger dipped in black pepper sauce, a slice of cheese, grilled onions, a slice of cucumber, tomato, coleslaw and chilli sauce. A couple of fried Hash Browns to accompany the burger.... this is enough to keep us full until late afternoon and hence lunch will be light menu...!

BAHASA MALAYSIA VERSION

Sarapan pagi ni buat Burger Daging & Hash Browns sebab anak2 Along suka makan camni. Famili kami memang suka makan berat2 waktu pagi & tengahari nanti makan ringan2 jer.

Ban burger tu Along sapu majerin & panggang atas kuali sehingga garing. Isikan ban roti tu dengan burger daging yg di celup dgn sos lada hitam, sekeping keju, bwg besar di goreng layu, timun, tomato, coleslaw & sos cili.

Kacang Phool Ayam

 I bought a can of foul beans which I found in Taiping Giant hypermarket during my last visit. I used baked beans to replace the foul beans in the earlier version that I posted here because I cannot find the real ones in Miri. This time I've added minced chicken instead of beef. This is the first time I tried foul beans..... comparing the two versions, I prefer the first version using baked beans!

By: Roz@HomeKreation
INGREDIENTS:

1 can Foul Beans (squeezed) 

250g Minced Chicken
5 Shallots*
1 cloves Garlic*
½" Ginger*

½ tsp Fennel Seeds*

½ tsp Cumin seeds*  (*blend) 

2 tbs Curry Powder

1 Big Onion**
1 Tomato**
Red & Green Chilies** (**diced)

Salt
¾ Boiled Eggs (or fried/poached eggs) 

Slices of Toasted Bread

METHOD:
1. Heat up some oil & stir fry blended ingredients* until fragrant.

Add in curry powder & stir for a minute.
Add in chicken meat & stir until cooked.
Add in foul beans & salt.

Let it boiled & add in tomato, onion & chilies.

2. Serve with toasted bread and eggs.
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BAHASA MALAYSIA VERSION

Kali ni Along buat Kacang Phool guna kacang yg sebenar, dulu Along buat guna baked beans jer sbb kat Miri takda jual kacang phool - tengok kat sini versi dulu tu ya. Versi kali ni, Along cuba2 guna isi ayam cincang pula & tambahkan jintan, memang sedap.... tapi kalau tanya Along mana yg sedap, Along lebih suka versi pertama dulu tu yg menggunakan baked beans walaupun hubby kata yg ini pun sedap juga.... terpulang lah selera masing2 kan.

By: AlongRoz@HomeKreation

BAHAN2:

1 tin Kacang Phool (ramas) 

250g Daging Ayam Cincang
5 ulas Bawang Merah*
1 ulas Bawang putih*
½" Halia* (*dikisar halus) 

½ st Jintan Manis*

½ st Jintan Putih* 

2 sb Rempah Kari Daging

1 biji Bawang Besar**
1 biji Tomato**
Cili Hijau & Merah** (**didadu)

Garam

Telur Rebus ¾ masak / Telur Goreng

Roti Panggang

CARA2:
1. Panaskan sedikit minyak & tumis bahan2 kisar* sehingga wangi.

Masukkan rempah kari dan kacau sebentar.

Masukkan isi ayam & masak sehingga daging kecut.

Masukkan kacang phool & garam dan masak sehingga menggelegak.

Masukkan tomato, bwg besar & cili yg di dadu.

2. Hidangkan dengan roti panggang dan telur.

Showing both sides of the can

Drained Foul Beans

My favourite 3/4 cooked egg served w black soy sauce

Special Spicy Mayo Dip

Many who came to the women gathering last Friday asked for the recipe of my Special Spicy Mayo Dip that I served with vegetable fingers. It is something I created quite sometime ago to improve the taste of plain mayo to something of more to Asian taste bud. I made it more flavorful and also fragrant it with fried shallots, the result is awesome.

By: Roz@HomeKreation

INGREDIENTS:

1 bottle (470ml) Mayonnaise

1 handful Fried Shallots - crushed finely 

1 tsp Chili Oil (put more/less to your preference) 

1/2 tsp Onion Salt

Parsley

Ground Black Pepper

METHOD:

1. Mix all ingredients until well mixed.

2. Served with vegetable fingers like carrots, celery, cucumber, chinese turnips, etcs.

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BAHASA MALAYSIA VERSION

Along nak share satu resepi yg simple hasil kreasi sendiri yang mendapat sambutan dari ramai semperna acara makan-makan baru2 ini. Along buatkan rasa mayo supaya lebih aroma dan tidak jemu mencolek nya.

By: AlongRoz@HomeKreation

BAHAN2:

1 botol (470ml) Mayonnaise

1 genggam Bawang Goreng - ramas halus

1 st Chili Oil (boleh lebihkan/kurangkan, terpulang pd citarasa) 

1/2 st Onion Salt

Parsley

Lada Hitam Tumbuk

CARA2:

1. Campurkan kesemua bahan2 sehingga sebati.

2. Hidangkan dengan sayuran jejari spt karot, celery, sengkuang, timun, dll.