Sambal Petai Cili Api

I had this delicious dish cooked by a friend, KakNorBaini (Captain's wife)... it was so good that I didn't touch any other dishes during the dinner invite. The dish uses Cili Padi but surprisingly it was not too hot, I think because it has been stir-fried until fragrant & crispy.... or may be because I have high tolerence. It was quite some time ago when I had the treat so I decided to make the dish myself after consulting her again.

By: Roz@HomeKreation
INGREDIENTS:
10/more Cili Padi*
4 Shallots*
2 cloves Garlic* (* pounded) 
1 handful Ikan Bilis
1 small plate of Petai
Salt & Sugar

METHOD:
1.Deep fry ikan bilis until crispy & side aside.
2.Reduce the amount of oil & stir-fry pounded ingredients*, salt & sugar until fragrant, crispy and color is darken.
3. Add in petai & stir-fry for few minutes.
Dish out & sprinkle fried ikan bilis when serving.
4. Serve with warm white rice.
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BAHASA MALAYSIA VERSION

Lauk yang sangat sedap, makan kat rumah kawan hasil masakan KakNorBaini dah lama dulu. Teringin nak makan lagi so buat sendiri selepas KakNor kongsi resepi nya baru2 ni. Terima-kasih KakNor utk resipi yg sedap ni, harap KakNor tak kisah saya publish kat blog ni ya. Sama2 kita dapat pahala nya....insyaallah. Saya abadikan di blog ini sebagai kenangan persahabatan kita dan di harap suatu hari nanti kita akan bertemu lagi.... All the Best untuk KakNor se isi keluarga!

Sambal petai ni guna cili api tapi tak pedas sangat sebab di goreng kering & rangup. Tak payah makan lauk lain lagi bila pekena dgn nasi panas.

By: AlongRoz@HomeKreation

BAHAN2:

10 biji / lebih Cili Padi*

4 ulas Bwg Merah*

2 ulas Bwg Putih* (* tumbuk)

1 genggam Ikan Bilis

1 piring kecil Petai

Garam & Gula

CARA2:

1.Goreng ikan bilis dgn minyak sehingga rangup.

Angkat & ketepikan.

2.Kurangkan minyak lebihan gorengan ikan bilis tadi, lebih kurang sesenduk.

Tumis bahan tumbuk sehingga wangi, kering & bertukar warna gelap.

3. Masukkan petai & kacau sebentar beberapa minit.

Angkat ke dalam piring & taburkan ikan bilis sewaktu menghidang.

4. Hidangkan dengan nasi putih yang masih panas.

Pulut Durian, Sago Durian & Pengat Durian

 A friend told me that he was drooling over Pulut Durian posted by CikTie in Fb when he read my comment. Since he & family are leaving Miri this week, I invited them yesterday for evening coffee after my hubby successfully found some durians in the market.

Menu explanation:
1. Pulut Durian: Serve fresh durian with steamed glutinous rice and freshly squeezed coconut milk (+ a bit of salt).
2. Mung Beans & Durian sweet dessert served with Lacy Crepes and steamed glutinous rice.
3. Fresh durian with sago snacks (below) --> Melanau style.

Bubur Asyura Sarawak

Ashura day fell on 10 Muharam on Muslim calendar i.e. it was Tuesday 6th December this year. The common culture in Malaysia was to fast on the day & serve Bubur Ashura to neighborhood to denote the historical significance during the war. Food were scarce during the war,  so everybody donated whatever they had which made up of wheat, barley, assorted beans, corn, etcs & cooked them jointly into Bubur Asyura. Various places in Malaysia will have different version, some are sweet and some are savoury; on the other hand whilst some are in porridge form, some others are in pudding/kuih form. In Sarawak, typically are savoury in porridge form.

I received a bowl of Bubur Ashura from thoughtful CikTie.... first time I tried the Sarawak version & wow... I like it a lot - really tasty & filling. Thanks so much for being thoughtful always.

According to CikTie, she mix beef soup, rice, barley, green/red beans....(CikTie anything else...? I forgot what you told me) into a slow cooker.

BAHASA MALAYSIA VERSION
Pertama kali Along merasa Bubur Asyura Sarawak .... terima drpd kawan rapat CikTie.... sedaaaap nyaaaa... kalau tak rasa tak tau!

Kata CikTie, nak buat ni senang - campak semua bahan2 ke dlm slow cooker - sup daging, barli, kekacang... lain2 tu Along tak ingat lah pulak.... nanti nak kena tanya semula & insyaallah nak cuba buat nanti.

Bingka Labu (Baked Pumpkin Kuih)

 I baked this after dinner and only past midnight the kuih was cool off ready to be sliced. Brought to office for breakfast with gang. Very soft and smooth texture with moderate sweetness.

By: Roz@HomeKreation
Source: MyResipi_CMG
Size: 8" square
INGREDIENTS:
5 Grade B Egg
500ml Coconut Milk
200g Flour
190g Granulated Sugar
1/2 tsp Salt
1 tsp Vanilla Essence
450g Pumpkin - steamed 
Sesame Seeds - for sprinkling

METHOD:
1. Place pumkin & coconut milk in a blender & process until fine.
Pour into a big bowl.
Blend the remaining ingredients (except sesame seeds)until smooth.
Strained into pumkin mixture & mix well.

2. Line tin with aluminium foil & spread 1 tsp oil.
Heat the tin in oven for 10 minutes.
Pour batter & sprinkle sesame seeds.

3. Bake at 180C for 45 minutes or until cooked.

BAHASA MALAYSIA VERSION

Nampak ramai dah gang2 blogger yg mencuba kuih Mat Gebu ni - HaSue, CT Delima, Zana, Izah & tentu nya ramai lagi. Terjumpa labu jual murah, terus jer rembat & terjadilah kuih bingka ni. TQ Mat, kuih nya lembut & halus jer dan manis sedang elok.

By: Roz@HomeKreation

Source: MyResipi_CMG

Resepi di taip semula utk rujukan Along sendiri sbb bahan & cara nya telah di ubah sedikit

Saiz: 8" persegi

BAHAN2:

5 biji Telur Grade B (resepi asal guna Grade A tapi sedang elok jer ni) 

500ml Santan

200g Tepung Gandum
190g Gula Pasir (Along tertuang lebih tapi sedang jer manis nya) 

1/2 st Garam
1 st Esen Vanilla
450g Labu - kukus 

Biji Bijan - utk tabur (resepi asal tak letak)

CARA2:

1. Blender labu & santan sehingga halus & tuangkan ke dlm mangkuk.

Blender bahan2 yg lain (kecuali biji bijan) sehingga sebati & tapis ke dlm adunan labu tadi.

Kacau sehingga sebati.

2. Lapik tin dgn aluminium foil & tuangkan 1 st minyak.

Panaskan dlm oven selama 10 minit.

Tuangkan adunan & tabur biji bijan.

3. Bakar suhu 180C selama 45 minit or until cooked (suhu & masa telah di ubah mengikut kesesuaian oven Along).

Baby Doughnuts (Doughnuts III)

Shaping & decorating these little doughnuts was so much fun. I made them for Liana's bento to school today. It was her 3rd day in school warming up for her real entry next year. I made three differnet shapes - doughnut / round / oval with assorted toppings and filling. She loves the pink decorated doughnuts and not other colors.

 I called them baby doughnuts because they are so tiny... see photo below, you can see that they are smaller than grade B egg! Children will love it... also suitable size for adults on diet...hehe.

Baby doughnut ni lebih kecil dari sebiji telur saiz B

 See below the bite through texture.... very soft and kept well until the next day. Suitable for early preparation for bento to school.

See the soft texture. This one is injected with wild blueberry jam.

Actually I made almost similar potato doughnuts earlier at here.

By: Roz@HomeKreation

Original source: Rosmarlina@JintanManis
Copied from: Juwita (Others who tried Kak Anim, Izah, MamaHawa)
Compliment to Nor@SecubitGaram for idea replacing potato with sweet potato
Decoration idea by HomeKreation
Translated into English by HomeKreation
Makes 32 baby doughnuts
INGREDIENTS: 
250g Plain Flour
80g Potato/Sweet Potato - steamed & mashed
2 tbsp Milk Powder
1 Grade B Egg - lightly beaten
90 ml Warm Water / Fresh Milk

1½ tbsp Margarine
2 tbsp Sugar
4g / 1½ tsp Instant Yeast

METHOD:

1. Mix all & knead for 8-10 minutes.

Cover & rest until doubled-up.
2. Punch the dough & divide into small balls.
Shape it into doughnuts.
Arrange on a tray & let it rise & dobled-up.
3. Deep fry until golden in color.
Coat with sugar or chocolate.

Tips from HomeKreation:
i. For colorful topping, I used white chocolate & color it as you like.
ii. Use warm jam for filling & inject through the doughnuts.
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BAHASA MALAYSIA VERSION

Buat tecik2 sebab tu lah di namakan Baby Doughnuts..... sebiji donut ni lebih kecil drpd sebiji telur grade B. Liana sekali makan 4 biji pun boleh abis... tapi dia cuma makan yg kaler pink. Buat bekal Liana gi sekolah hari ni (hari ni hari ke 3 Liana bersekolah utk percubaan sebelum masuk tahun hadapan).

Terima-kasih buat Ros & semua kekawan yg mencuba sebagai inspirasi. Donut ni tak jauh beza dgn dout yg Along dah buat dulu kat sini.

By: AlongRoz@HomeKreation

Original source: Rosmarlina@JintanManis

Copied from: Juwita (Kekawan lain pun ramai yg dh mencuba Kak Anim, Izah, MamaHawa)

TQ juga Nor@SecubitGaram utk idea menggantikan kentang dgn keledek

Resipi di taip semula oleh HomeKreation supaya lebih ringkas

Decoration idea by HomeKreation

Hasil: 32 biji baby doughnuts

BAHAN2:

250g Tepung Gandum
80g Kentang/Keledek - direbus dan lecek 

2 sb Susu Tepung
1 biji Telur grade B - dipukul sedikit 

90 ml Air Suam / Susu Segar

1½ sb Majerin
2 sb Gula
4g / 1½ st Yis

CARA2:

1. Campurkan kesemua bahan dan uli sehingga tidak melekat pada tangan.

Uli selama 8-10 minit sehingga lembut.

2. Tutup bekas adunan dengan plastic wrap dan biar doh naik dua kali ganda. 

Masa perapan lebih kurang 40 minit atau 1jam.

Tumbuk-tumbukkan doh bagi mengeluarkan angin.

Bahagikan doh mengikut bilangan & saiz yg di kehendakki.

Bentukkan seperti donut.

Susun di atas dulang dan biarkan sehingga donut naik dua kali ganda.

3. Goreng di dalam minyak panas sehingga perang.

Salut donut dgn serbuk gula ataupun coklat masakan.

Tip dari AlongRoz:

i. Along buat berbagai bentuk - donut/bulat/bujur & ada yg kosong cuma salut gula, ada yg berinti jem & ada yg di salut dgn coklat & coklat putih yg di warnakan.
ii. Untuk topping berwarna, Along guna coklat putih yg di warnakan.

iii. Untuk filling, paipkan jem yg di panaskan.

Nasi Goreng Batu Kurau (Fried Rice)

 Friday night is always a lazy night for me... probably after whole week squeezing my brain in the office, mind and body were exhausted by then. When body is tired, appetite tends to go down too. Fried rice is always a good solution.... not only simple to make but can open up appetite too. This time I tried to imitate my favorite Kak Ronah's fried rice. She is from Batu Kurau and my foster sister who used to live with us when I was young... I miss her delicious spicy fried rice but the one I make here can never be better than hers.

By: Roz@HomeKreation
Serves 4-5 persons
INGREDIENTS:
4 cups Cooked Rice
3 Green & Red Chilies*
5 Shallots*
2 cloves Garlic*
1 tsp Coriander Seeds*
1/2 tsp Fennel Seeds*
1/2 tsp Cumin Seeds*
1/2 tsp Black Pepper*
5 Cardamons*
1/2 cup Ikan Bilis* (* pounded) 
3 Eggs
Long Beans - slice finely 
3 tbsp Soy Sauce
Chinese Celery & Spring Onion - chopped 
Salt

METHOD:
Heat up 1/4 cup oil & stir-fry pounded ingredients until fragrant.
Add in salt & stir for a minute, add in long beans & stir for another minute.
Break in eggs & stir quickly to scramble it.
Add in rice, soy sauce & stir to mix well.
Add in chopped chinese celery & spring onion & dish out.
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BAHASA MALAYSIA VERSION

Akhir2 ni selera makan pun kurang.... mungkin keletihan kot. Makan nasi goreng jer lah k. Kali ni Along cuba nasi goreng yg kakak angkat Along, asal dari Batu Kurau, selalu masakkan sewaktu dia tinggal bersama kami dulu (waktu Along sekolah2 dulu). Tengah takda selera makan, laju jer bila makan nasi goreng berempah cam ni.

By: AlongRoz@HomeKreation

Hidangan 4-5 orang

BAHAN2:

4 cwn Nasi

3 bj Cili Hijau & Merah*

5 ulas Bwg Merah*

2 ulas Bwg Putih*

1 st Biji Ketumbar*

1/2 st Jintan Manis*

1/2 st Jintan Putih*

1/2 st Lada Hitam*
5 bj Pelaga*

1/2 cwn Ikan Bilis* (* tumbuk) 

3 bj Telur

Kacang Panjang - hiris halus

3 sb Kicap

Daun Sup & Bwg - hiris

Garam

CARA2:

Panaskan 1/4 cwn minyak & tumis bhn tumbuk sehingga garing & wangi.

Masukkan garam & kacau rata.
Masukkan kc pjg & kacau seminit.
Masukkan telur & kacau hancur.
Masukkan nasi & kicap & gaul sehingga rata.
Masukkan daun bwg/sup & hidangkan.

Spiced Chicken Rice (Nasi Ayam Harum Rempah)

For a change I made my chicken rice a spicy version this time.... Actually I made this version before... tasted very good & complimented by the whole family. I'm thinking to make this for my family reunion gathering this month.

Here is the recipe update, apology to keep you all waiting.....

Recipe By: Roz@HomeKreation
Serves 4-5 persons
SPICED RICE:
3 cup Bhasmati Rice (use rice cooker cup) 
4½ cup Water
2 tbsp Margarine / Butter
Mixed Spices (Cinnamon, Cloves, Cardamon, Star Anise)
3 clove Garlic*
4 Shallots*
3" Ginger* (* blended) 
2 tbsp Adabi Soup Spice Powder
1 tbsp Maggi Chicken Sauce
1 Pandan Leaf
Salt

METHOD:
1. Heat up margarine/butter & stir fry mixed spices, blended ingredients & soup powder until fragrant.
2. Add in rice & mix well.
3. Off fire & place in a rice cooker together with water, chicken sauce, pandan leaf & salt.
4. Let it cook.
5. Serve rice with Spicy Roasted Chicken, cucumber, tomato & chili sauce.


SPICY ROASTED CHICKEN:
1/2 Chicken - uncut 
1 tbsp Coriander Seeds*
1/2 tbsp Fennel Seeds*
1/2 tbsp Cumin Seeds*
1/2 tbsp Black Pepper Corns*
3 Shallots*
4 clove Garlic*
2" Ginger*
1 Lemongrass* (* blended) 
1 tsp Turmeric Powder
1 tsp Chili Powder
Salt

METHOD:
1. Marinate chicken with all ingredients (the longer the better).
2. Bake @ 200C until done (estimately 45 minutes).


CHILI SAUCE:
2 Red Chili
2 tbsp Chili Sauce
1 tbsp Vinegar
3-4 tbsp Water
Salt & Sugar
- Blend all until fine.
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BAHASA MALAYSIA VERSION

Nasi ayam berempah di gandingkan dgn ayam panggang berempah.... memang sedap sangat kata hubby & anak2.... sedih lak teringatkan AlongRiz yg jauh di perantauan. Semenjak AlongRiz pergi, Along belum masak nasi ayam lagi - tak sampai hati sebab ni fevret AlongRiz.....

 Enjoy dulu gambor2 ni.... Along sakit tengkuk ni.... tak larat nak menaip..... kalau ada demand nanti kita update resepi, kalau takda tinggal gambor jer la.....

 Maaf lah ya, resepi terlambat sikit sbb tuan rumah berihat 2 hari.... nak hilangkan lenguh2 badan, al-maklum ler kat opis pun duduk seharian, kang balik rumah pun nak ngadap pc semalaman.... tak sihat utk kesihatan kan, lagi pun banyak tugasan kat rumah ni nak selesaikan... Anak tecik pun dok merengek kalau tak beri perhatian....hehe.

Recipe By: AlongRoz@HomeKreation

Hidangan 4-5 orang

NASI AYAM HARUM REMPAH:

3 cwn Beras Bhasmati (guna cwn penyukat rice cooker)

4½ cwn Air

2 sb Margarine / Butter

Rempah Tumis (Kulit Kayu, Cengkih, Pelaga, Bg Lawang)
3 ulas Bwg Putih*

4 ulas Bwg Merah*

3" Halia* (* blend) 

2 sb Serbuk Rempah Sup Adabi

1 sb Sos Ayam Maggi

1 helai DaunPandan

Garam

CARA2:

1. Panasakan margarine/butter & tumis rempah tumis, bhn blend & rempah sup sehingga wangi.

2. Masukkan beras & gaul rata.

3. Padamkan api, masukkan ke dlm rice cooker sekali dgn air, sos ayam, daun pandan & garam.

4. Biar sehingga masak.

5. Hidangkan dgn ayam panggang berempah, hirisan timun/tomato & sos cili.

AYAM PANGGANG BEREMPAH:

1/2 ekor AYam -jangan potong

1 sb Biji Ketumbar*

1/2 sb Jintan Manis*

1/2 sb Jintan Putih*

1/2 sb Lada Hitam*

3 ulas Bwg Merah*

4 ulas Bwg Putih*

2" Halia*

1 btg Serai* (* blend) 

1 st Serbuk Kunyit
1 st Serbuk Cili
Garam

CARA2:

1. Perap ayam dgn kesemua bhn (lebih lama perap lebih sedap).

2. Bakar @ 200C sehingga masak (anggaran 45 minit).

SOS CILI:

2 bj Cili Merah

2 sb Sos Cili

1 sb Cuka

3-4 sb Air

Garam & Gula

- Blend kesemua bahan sehingga halus.