Acar Timun Tahan Lama (Malay Spicy Cucumber Pickles)

 I love vegetable pickles especially the ones which are a bit spicy and hot.... Most Malay style vegetable pickles are to be consumed the same day it is made but my version herewith can keep for weeks and still remain fresh and crunchy. I keep my pickles in fridge to ensure contamination free. I like the idea that it is always ready whenever you need an appetiser or vegetables to compliment rice and other dishes. This version of mine is not restricted only for spicy rice but also good on its own or white rice.

By: Roz@HomeKreation
INGREDIENTS:
1 Cucumber*
1 Carrot*
2" Ginger* 
4 Green & Red Chilies* (* sliced into thin long strips) 
5 small Shallots - halved 
5 cloves Garlic - halved 
1 tsp Mustard Seeds 
1 tbsp Chili powder
1 tsp Turmeric Powder
1/2 cup Vinegar
1/2 cup Sugar
1 tsp Salt

METHOD:
1. Mix all vegetables with salt and put aside for about 10 minutes.
Pour into colander to drain the excess juices.
2. Heat up few tbsp oil & saute mustard seeds, chili powder & turmeric powder for few seconds.
Quickly add in vinegar and sugar and cook until thickened.
Add in vegetables, stir to mix well for few minutes.
3. Serve right away or place in air-tight jars once vegetables are cool.
Place in fridge for longer life up to two weeks.
4. Serve as appetiser or with rice along other dishes.
 

BAHASA MALAYSIA VERSION
Acar sayur kebiasaan nya di hidangkan semasa majlis2 & khenduri kerana ia amat sesuai di hidangkan bersama Nasi Minyak atau nasi berempah. Acar timun kebiasaan nya tak tahan lama dan mudah basi. Oleh itu, kebiasaan nya Acar Buah2an Kering sering di pilih dalam menu kerana boleh di sediakan lebih awal dari tarikh khenduri. Sebenar nya Acar timun juga boleh di simpan lama sehingga beberapa minggu jika di masak dengan betul dan di simpan di dalam botol kaca yang bersih. Ia akan kekal rangup dan sedia di hidangkan pada bila2 masa yang di perlukan. Yang penting jangan di masukkan air ke dalam masakan anda dan ikut cara2 yang Along terterakan dalam resipi, insyaallah akan menjadi sedap.

By: AlongRoz@HomeKreation
BAHAN2:
1 btg Timun*
1 btg Karot*
2" Halia* 
4 bj Cili Hijau & Merah* (* hiris spt batang mancis) 
5 ulas Bwg Merah - belah dua
5 ulas Bwg Putih - belah dua
1 st Biji Sawi
1 sb Serbuk Cili
1 st Serbuk Kunyit
1/2 cwn Cuka
1/2 cwn Gula
1 st Garam

CARA2:
1. Campurkan kesemua sayuran & gaul dgn garam.
Ketepikan sebentar lebih kurang 10 minit.
Tapis & buangkan air sayuran.
2. Panaskan beberapa sudu minyak & tumis biji sawi, serbuk cili/kunyit dan kacau beberapa saat sahaja.
MAsukkan cuka & gula dgn cepat supaya tidak hangus.
Masak sehingga pekat & masukkan kesemua jenis sayuran.
Gaul sehingga sebati selama beberapa minit.
3. Boleh terus di hidangkan atau masukkan ke dlm botol kaca & simpan dlm petisejuk.
Boleh di simpan & tahan selama beberapa minggu.
4. Hidangkan sebagai pembuka selera atau lauk sampingan bersama nasi.

Masak Lemak Pucuk Ubikayu (Tapioca Leaves in Spicy Broth)

 Has not been cooking this dish quite long time and suddenly craved for it.... enjoy my breaking-off fast on the day with the sumptuous dish along white rice, salted fish, salted egg, Sambal Belacan with young mango.... truely kampung way....

Almost similar recipe was posted here before.

BAHASA MALAYSIA VERSION
Tetiba teringin nak makan lauk ala2 kampung dengan pucuk ubikayu, telur masin, ikan masin goreng, ulam mangga muda dgn sambal belacan... alhamdulillah, berselera makan sewaktu berbuka puasa qado tu. Sebelum ni dah ada entri pucuk ubi masak lemak tapi dah lama tak tayang, meh kita usya2 lagi kot2 ada pulak yang teringin boleh ler buat kan...

By: AlongRoz@HomeKreation

BAHAN2:
1 ikat Pucuk Ubi - potong pendek 

4 ulas Bwg Merah*
Sedikit Cili Padi*
2 biji Cili Hijau*(*tumbuk)
1 st Serbuk Kunyit
Ayam / Ikan Bilis / Udang (ikut selera masing2) 

1/2 periuk Santan
Garam

CARA2:
1. Masukkan kesemua bahan2 ke dlm periuk, kacau selalu sehingga menggelegak & daun ubi betul2 lembut.
2. Hidangkan dgn nasi putih & lauk2 sampingan... lebih sedap jika ada sambal belacan & ulam2an.

Manok Pansuh (Bamboo Chicken)

 This is Sarawak traditional dish which typically cooked in a bamboo and served during special occasions like Gawai, etcs. However, I cooked mine in a pressure cooker and managed to get the similar flavour and texture except bamboo aroma but I don't feel it such a big deal because the aroma from the herbs is sufficiently appetising. Besides that this is a healthy dish because of natural flavour and non-oily.

By: Roz@HomeKreation
Serves: 3 persons 
INGREDIENTS:
1/2 Chicken - cut to small pieces 
2" Ginger*
2 Lemongrass* (* pounded) 
1/2 Ginger Bud**
1 Turmeric Leaf**
~5 Buas Leaves** (** sliced finely) 
Tapioca Leaves
Salt

METHOD:
1. Marinate chicken with salt, pounded* & sliced** ingredients.
2. Lay tapioca leaves to cover the base of pressure cooker pot.
Arrange marinated chicken on the tapioca leaves.
Pour 1 cup of water.
Cover chicken layer with tapioca leaves.
3. Pressure cook according to your pot instruction. If using Noxxa, cook 20 minutes.
4. Serve with rice or on its own.
***************************************************************

BAHASA MALAYSIA VERSION
Minggu ni cuti Hari Gawai seminggu.... synonim dengan Hari Gawai, tetiba teringin pula nak makan lauk Ayam Pansuh yang kebiasaan nya di hidangkan oleh kaum Iban/Dayak/dll natives di Sarawak ni. Tak lengap duduk di Sarawak ni kalau anda tak merasa masakan ni. Walau pun bahan2 nya simple tetapi rasa ayam nya manis dan harum apabila di masak di dalam buluh seperti membakar lemang. Nak bakar dalam lemang banyak pula kerja nya.... so Along pun experiment & masak dalam pressure cooker.... alhamdulillah, rasa nya 99% perfect to my liking... ayam nya lembut, 'manis' dan sebati dengan bau2an herba. Masakan begini juga lebih sihat sebab tidak berminyak.

By: AlongRoz@HomeKreation
Saiz hidangan: 3 orang
BAHAN2:
1/2 ekor Ayam - potong
2" Halia*
2 btg Serai* (* tumbuk) 
1/2 btg Bunga Kantan**
1 helai Daun Kunyit**
~5 helai Pucuk Buas** (** sliced finely) 
Daun Ubikayu
Garam

CARA2:
1. Perap ayam dgn garam, bahan2 yg di tumbuk* & dihiris**.
2. Susun daun ubikayu menutupi dasar periuk tekanan.
Susun ayam yg diperap di atas lapisan daun ubikayu.
Tuang 1 cawan air.
Tutup lapisan ayam dengan daun ubikayu secukup nya.
3. Masak dengan periuk tekanan seperti arahan periuk masing2. Jika menggunkan periuk Noxxa, masak selama 20 minit.
4. Hidangkan dengan nasi putih atau di makan begitu sahaja.

Kerabu Paku & Taugeh II (Fern & Bean Sprout Salad II)

 Utilising my home-made dried shrimps to flavour the salad.... delicious appetizer!

By: Roz@HomeKreation
INGREDIENTS:
1 bundle Fresh Ferns - wash, cut & blanche
Some Bean Sprout - blanche briefly
1 Tomato - sliced
2 Red Chillies*
2-5 Chilli Padi*
½ Big Onion - sliced*
1cm Belacan*
3 tbsp Dried Shrimps* (*pounded coarsely)
1 tbsp Kerisik (roasted coconut paste)
1-2 Kasturi Lime - squeeze juice
1 Galingal Flower - sliced thinly 
Salt & sugar

METHOD.
1. Mix all ingredients well. Seasoned to taste.
2. Serve immediately with rice and other dishes.

BAHASA MALAYSIA VERSION
 Meh buat kerabu yang sedap ni.... Kali ni Along letak Udang Geragau kering yang Along buat sendiri hari tu.... sedap bubuh banyak2 pun sebab Along buat tak masin.

By: AlongRoz@HomeKreation
BAHAN2: 
1 ikat Sayur Paku - basuh, potong dan celur dlm air panas 
Taugeh - celur sekejap shj 
1 bj Tomato - hiris
2 btg Cili Merah*
2-5 bj Cili Padi*
½ bj Bwg Besar - hiris*
1 cm Belacan*
3 sb Udang Kering / Udang Geragau Kering* (*tumbuk) 
1 sb Kerisik 
1-2 bj Limau Kasturi - perah jus
1 btg Bunga Kantan - hiris halus
Garam & Gula

CARA2:
1. Gaul kesemua bahan & imbangkan rasa garam, gula & masam.
2. Hidangkan segera dengan nasi dan lain2 lauk sampingan.

Daging Masak Rempah Kabsa

 Still on Arabic spice related menu.... I really love the dish and match well with the rice....

BAHASA MALAYSIA VERSION
Sorry lah Along slow sikit nak update blog ni... dah seminggu tak abis2 update menu Nasi Arab ni... Asyik balik lewat dari office dan bila sampai rumah dah penat sangat... lepas dinner & kemas2 dah ngantuk nak ngadap PC. oklah, meh lihat menu Arab yang terakhir ni...

By: AlongRoz@HomeKreation
BAHAN2:
500g Daging Lembu - hiris kecil 
2 bj Bwg Besar  - 1 bj di hiris & 1 biji di blend* 
1" Halia*
2 ulas Bwg Putih* (* blend) 
5 sb Cili Mesin
5 sb Sos Tomato
2 sb Rempah Kabsa
1 st Gula
Garam

CARA2:
1. Tumis bwg besar yg di hiris sehingga garing.
Masukkan bhn2 yg di blend* & cili mesin, kacau sehingga wangi.
Masukkan rempah kabsa & sos tomato & kacau sebati.
Masukkan gula, garam & daging - masak sehingga daging empuk.
Masukkan sedikit air jika terlalu kering.
2. Hidangkan dengan nasi putih atau Nasi Arab.

Ayam Panggang Kabsa

 This roasted chicken is truely rich and tasty..... I love the aroma of the Arabic spices... mild and not too overpowering.... A perfect match to the Arabic Rice that I made several days ago!

By: Roz@HomeKreation
INGREDIENTS:
2 Chicken Thigh - sliced 
4 tbsp Yoghurt
1 tbsp Kabsa Spice
Olive Oil
Salt

METHOD:
1. Marinate chicken with all ingredients for an hour.
2. Bake until done.
3. Serve with Arabic rice. 

Marinated chicken

BAHASA MALAYSIA VERSION
Sedap nya Ayam Panggang Kabsa ni.... perapan dengan yoghurt dan rempah2 nya tu amat berperisa dan rangup bila di panggang.... serasi dengan hidangan Nasi Arab.

By: AlongRoz@HomeKreation
BAHAN2:
2 ketul Paha Ayam - kelar 
4 sb Yoghurt
1 sb Rempah Kabsa
Minyak Zaitun
Garam

CARA2:
1. Gaul ayam dgn kesemua bahan2 & perap selama sejam.
2. Bakar dalam oven sehingga masak.
3. Hidangkan dengan Nasi Arab. 

Nasi Arab & Lauk Arab

 I wanted to have Nasi Arab when I was in KL recently but the flight arrived quite late night.... so I made it in the recent week end to satisfy my own crave.... of course I would say it was delicious because I made it to my taste.... LOL!

Saffron soaked in hot water

Salad Arab

BAHASA MALAYSIA
Puas hati dapat makan Nasi Arab & lauk seangkatan nya.... buat sendiri, dapat makan panas2 semua nya dan kena dengan citarasa. Sekali-sekala makan special dan hari2 lain nya sempoi2 je lah.....hehe.

By: AlongRoz@HomeKreation
BAHAN2 NASI ARAB:
3 cwn Beras Bhasmati (1cwn=170ml) - basuh & tapis 
4½ cwn Air
2 sb Minyak Zaitun
4 sb Yoghurt
1 Kiub Ayam
1 sb Rempah Kabsa
1" Halia - di ketuk 
1 helai Daun Pandan
2 helai Daun Salam
2-3 tangkai Daun Pudina
1 tsp Saffron - rendam dlm air panas 

CARA2:
1. Letakkan beras dan kesemua bahan2, kecuali saffron, kedalam rice cooker.
2. Biarkan masak & renjiskan saffron; tutup periuk sehingga waktu menghidang.
3. Hidangkan dengan Salad Arab, Ayam Panggang Rempah Kabsa, Sos Cili, Daging Masak Merah Kabsa...
Resipi ayam & daging akan di siarkan dalam entri seterus nya.... tunggu ya.

SALAD ARAB
Gaulkan timun, tomato yg di potong kiub dengan yoghurt, daun pudina.

REMPAH KABSA
By: AlongRoz@HomeKreation
Source: Raidah
1 st bunga cengkih **
1 st lada hitam **
1 st jintan manis **
1 st jintan putih **
2 st biji ketumbar **
2 st buah pelaga **1 st serbuk cili
1 st kunyit
- Sangai kesemua bahan2 bertanda** sehingga wangi & kisar halus.

Dried Shrimps (Udang Geragau Kering)

 The shrimps season is still on.... this is one of the longest shrimp season I've seen since the last 20 years in Miri. The price is getting cheaper and only RM10 for 5kg compared to RM8/kg a month ago. Hubby came home with a surprise bag of shrimps after his jogging trip in the last weekend and am glad that he helped me to set up the dryer area. We gotten two full trays of dried shrimps which will be exported to MIL in kampung.

Drying in the process

Dried Shrimps Umai

 I made a bottle of Cencaluk too.... this will last me & husband for one month consumption....

Buttermilk Chicken

 Wanna prepare at home this famous dish? Try my version.... I like it spicy hot but you can adjust the amount of chilies to your liking.

By: Roz@HomeKreation 
INGREDIENTS:
1 Chicken Breast - cut to bite size 
1 Egg White
1/2 cup Kentucky Flour
2 tbsp Butter
1 clove Garlic - chopped 
2 sprigs Curry Leaves
3 Chili Padi
1/2 cup Evaporated Milk (adjust amount to get preferred consistency) 
Salt & Pepper

METHOD:
1. Marinate chicken pieces in salt, pepper & egg white for 5-10 minutes.
Roll in Kentucky flour & deep fry until cooked & crispy on the outside.
2. Melt butter & stir-fry garlic, curry leaves & cili padi until fragrant.
Gradually add in milk while stirring, seasoned with salt & pepper and stir until thickened.
3. Pour onto fried chicken and serve with white rice.
*******************************************************

BAHASA MALAYSIA VERSION
 Tetiba teringin nak makan lauk Ayam Buttermilk bila nampak Siti Ameera tayang hari tu... buat nya tak susah.... Along belajar ni dari member lama dah dulu tapi seperti biasa kena adjust bahan dan citarasa sendiri. Yang served kat hotel sedap juga lah dan ada juga Along cuba kat beberapa restoran tapi cam tak sempurna je... isyk, baik buat sendiri.... meh tengok resipi Along ni & cuba lah, kot2 sesuai dgn selera anda juga.

By: AlongRoz@HomeKreation 
BAHAN2:
1 ketul Dada Ayam - potong kiub kecil
1 bj Putih Telur
1/2 cwn Tepung Kentucky
2 sb Butter
1 ulas Bwg Putih - cincang
2 tangkai Daun Kari
3 bj Cili Padi
1/2 cwn Susu Cair Evaporated (kurangkan/tambah mengikut kepekatan yg di kehendakki) 
Garam & Serbuk Lada

CARA2:
1. Perap ayam dgn garam, serbuk lada & putih telur selama 5-10 minit.
Golekkan ke dlm tepung Kentucky & goreng sehingga masak & garing.
2. Cairkan butter & tumis bwg putih, daun kari & cili padi sehingga wangi.
Masukkan susu sedikit demi sedikit, tambah garam & lada, kacau sehingga pekat.
3. Tuangkan ke atas ayam goreng & hidangkan segera dgn nasi putih.

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.

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.

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.

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.

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

Ikan Goreng Kantan

I had several galangal flowers from the garden and some FB friends suggested to fry with salted fish / anchovies. So I tried with fresh fish and it tastes nice & fragrant.

By: Roz@HomeKreation
INGREDIENTS:
300g Fish
1 tsp Turmeric Powder
1 Big Onion*
5-6 Dried Chilies*
1" Ginger*
1 Galangal Flower* (* sliced) 
Salt

METHOD:
1. Rub fish with salt & turmeric powder and deep fry until cook.
Dish out and keep aside.
2. Heat up few tbsp oil & stir-fry sliced ingredients until fragrant.
Add in fried fish & stir for a minute so that the fish absorbs the fragrant.
3. Serve with rice.
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BAHASA MALAYSIA VERSION
Assalamualaikum w.m.h. semua kawan2 & pembaca sekalian. Ni nak share something simple-dimple je.... Banyak Bunga Kantan kat laman, tak abis makan buat hiasan meja jer. Ada member cakap leh goreng pun sedap, so Along cuba dengan ikan goreng, memang harum & sedap.

By: AlongRoz@HomeKreation
BAHAN2:
300g Ikan Isi
1 st Serbuk Kunyit
1 bj Bwg Besar*
5-6 btg Cili Kering*
1" Halia*
1 btg kudup Bunga Kantan* (* hiris) 
Garam

CARA2:
1. Lumur ikan dgn garam & kunyit.
Goreng sehingga garing & angkat.
2. Panaskan beberapa sudu minyak & tumis bahan2 yg di hiris* sehingga garing.
Masukkan ikan & goreng sebentar sehingga sebati & harum.
3. Hidangkan dgn nasi.