Cinnamon Bread Pudding

 My baking mood is switched on while AngahRuz is home during CNY. There were some stale bread in the fridge so I turned them into bread pudding for breakfast which is always the kids' favourite. It was a big hit amongst the two boys, Liana & daddy as usual. This time I bake the pudding in pie maker and it is cooked just within 7 minutes! Conventionally takes 45 minutes to cook a pan in an oven. I sprinkled some cinnamon sugar in layers and on top to produce brown look and also very fragrant pudding!

 Bread pudding does not require accurate measurement and therefore dummies can make it successfully.... most importantly it is very delicious! Here is the way I made mine, usually throwing whatever I have in hand.

By: Roz@HomeKreation
Makes: 8" square or six 4" individual pie shape
INGREDIENTS:
11 pcs Bread Slices - cubed
500ml Milk*
2 tbsp Sugar*
3 Eggs* (* mixed)
Brown Sugar + Cinnamon Powder

METHOD:
1. Soak cubed bread slices with milk mixture* until soften (about 30 minutes).
2. Scoop half into an 8" tin, sprinkle with cinnamon sugar & cover with remaining bread mixture.
If using pie maker, fill half way with bread mixture, sprinkle with cinnamon sugar & cover with bread mixture until full.
Sprinkle cinnamon sugar on top.
3. Bake at 180C for 45 minutes for an 8" tin or 7 minutes using pie maker.
4. Serve warm with custard sauce.

CUSTARD SAUCE:
250ml Milk + 1 tbsp Custard + 1 tbsp Sugar + ½ tsp Vanilla Essence
Microwave for 5 min & stir every 1 min.
Serve warm.
************************************************************************

BAHASA MALAYSIA VERSION
Lagi satu rekaan Along mempelbagaikan kegunaan pie maker. Resepi bread pudding ni biasa2 jer tapi bila di masak dalam pie maker, harum gula cinnamon yg garing tu memang membangkitkan selera..... Anak2 Along suka cinnamon sugar, jadi Along pun rekalah bread pudding perisa cinnamon sugar. Sebenar nya buat bread pudding tak perlukan resepi yg tepat tapi tetap akan menghasilkan puding yg sedap dan yg penting ada sos kastad! Sekejap jer abis licin......

By: AlongRoz@HomeKreation
Saiz: 8" persegi atau enam biji bentuk pie bersaiz 4" 
BAHAN2:
11 kpg Roti - potong kecil2
500ml Susu*
2 sb Gula*
3 bj Telur* (* campur sebati)
Gula Perang + Serbuk Kayu Manis

CARA2:
1. Rendam roti dgn campuran susu* sehingga lembut, lebih kurang 30 min.
2. Sendukkan separuh ke dalam tin 8", tabur gula perang & tutup dgn adunan selebih nya.
Sama juga jika menggunakan pie maker, di lapiskan dgn gula perang.
Akhir sekali taburkan gula perang di atas nya.
3. Bakar 180C selama 45 minit jika menggunakan tin 8" atau 7 minit jika menggunakan pie maker.
4. Hidangkan suam bersama sos kastad.

SOS KASTAD:
250ml Susu + 1 sb Tepung Kastad + 1 sb Gula + ½ st Esen Vanilla
Microwave selama 5 min, kacau setiap minit.
Hidangkan suam.

Chapati Folders

 Chapati is my family traditional's meal, loved by everyone... I came from a very big family and I recalled that when we were children, everytime my mother made chapati for dinner, we all applaused with joy - it was considered special. My father too took a pride of my mother's chapati that he considered the best. My grandmother was half Indian and therefore making chapati was considered a basic skill.

This time I made chapati folders - using the basic chapati recipe but further fry it on griddle until crispy and with filling. Since it is using atta flour (wholemeal), it is very filling but my sons had two each!

By: Roz@HomeKreation
CHAPATI (8 pieces):
500g Atta Flour (Indian wholemeal flour)
Water + salt + sugar
- Mix & knead. Divide into 8 balls & brush with oil.
- Leave it for at least 10 minutes before roll it thin.
- Cook on a hot griddle, flipping frequently until cooked.
- Spread with butter/ghee once cooked.

FILLING:
Some leftover beef steak
1 Big onion
Chopped Cabbage, Tomato & Cucumber, Red Chili
Pounded 2 cloves garlic, ginger, black pepper

SAUCE:
BBQ Sauce, Mayonnaise, Chili Sauce

METHOD:
1. Heat up 1-2 tbsp oil & stir-fry pounded ingredients until fragrant.
Add in the rest & stir for a minute.
2. Melt a tbsp margarine & place a piece of cooked chapati.
Place some filling on top.
Pipe the sauce on top & fold.
Lift out once the chapati is crispy & serve right away.

Starting to puff up on a hot griddle

BAHASA MALAYSIA VERSION
Along buat roti capati ni untuk sarapan pagi dan kali ni Along buat folders sebab anak2 Aong suka makan camni. Ada pula beef steak leftover dari malam, so hiris2 buat filling, memang best sangat tengok they all makan. Roti ni guna tepung atta, so memang cepat kenyang - emak Along suka buat ni tapi lipat 4 segi & cicah dgn kuah sardin dan kacang panjang goreng untuk makan malam... abang2 Along dan arwah Abah suka sangat makan camtu.

Nak bancuh & uli ni kena pandai supaya roti tak liat, nak cerita pun tak tau... Selalu nya org perap dulu supaya tepung nya lembut tapi Along selalu buat tak main perap2, terus je canai & roti tetap lembut walaupun sudah sejuk. Bagi anda yg baru nak belajar, kena lah perapkan sebentar k.

By: AlongRoz@HomeKreation
CAPATI (8 pieces):
500g Tepung Atta
Air + garam + gula
- Campurkan tepung & air & uli sebentar.
- Bahagi kepada 8 ketul & lumur dgn minyak.
- Perapkan sebentar & canai setiap biji bentuk bulat senipis yg boleh.
- Masak atas kuali leper yg panas, balik2an sehingga masak.
- Sapukan majerin/minyak sapi apabila masak.

FILLING:
Stik lembu lebihan malam
1 bj Bwg Besar
Cincang Kobis, Tomato, Timun & Cili Merah
Tumbuk 2 ulas Bwg Putih, Halia, Lada Hitam

SOS:
BBQ Sauce, Mayonnaise, Sos Cili

CARA2:
1. Panaskan 1-2 sudu minyak & tumis bahan tumbuk sehingga wangi.
Masukkan kesemua bahan2 yg lain & kacau sebentar.
2. Cairkan majerin di atas kuali leper & letakkan sekeping roti capati yg telah di masak tadi.
Sudukan inti keatas nya.
Picitkan sos & lipat seperti gambar.
Hidangkan setelah roti garing.

Beef and veg filling

Kway Teow Basah Kicap (Wet Kway Teow in Soy Sauce)

My kasturi lime is tear shape because it grew in between of two pillars...amazing!

 My family like wet mee in this style... any type of noodles is suitable - either yellow mee, kway teow, mee hoon.... so long the gravy is thick & dark. Add the rest of ingredients of your choice - seafood, chicken, meat, etcs.

By: Roz@HomeKreation
Serves: 4-5 persons
INGREDIENTS:
1kg Kway Teow
4 Shallots - sliced 
3 cloves garlic*
1/2" Ginger*
1 tsp Black Pepper* (* pounded) 
1 Chicken Breast - chopped 
Shrimps, Fish Balls
3 tbsp Oyster Sauce
Salty & Sweet Soy Sauce
1 tbsp Cornflour - mix with few tbsp water 
6-8 pieces fresh Flower Mushroom - sliced 
1 Tomato - chopped 
Taiwan Spinach
Salt

METHOD:
1. Heat up 2 tbsp oil & stir-fy shallots until golden brown.
Add in kway teow & stir well.
Sprinkle soy sauce to coat lightly.
Dish out into a serving plate.
2. Heat up few tbsp oil & stir-fry pounded ingredients* until fragrant.
Add in chicken, shrimps & fish ball - stir several minutes.
Add in oyster sauce, soy sauce, enough water to make gravy & salt.
Thicken with cornflour paste and add in mushroom & chopped tomato.
Let it boil then off the fire and add in spinach.
3. Serve kway teow with soy sauce gravy, poached egg and home-made chili sauce /chili oil.
**********************************************


BAHASA MALAYSIA VERSION
Ini menu sarapan hujung minggu baru2 ni yg sememang nya kegemaran family kat rumah ni. Lagipun AngahRuz bercuti CNY seminggu, so sonoklah makan2 macam ni. Tapi ni mudah jer nak di sediakan. Kuah nya agak pekat ala2 mee basah tapi warna hitam kicap....

By: AlongRoz@HomeKreation
Saiz hidangan: 4-5 orang
BAHAN2:
1kg Kway Teow
4 ulas Bwg Merah - hiris
3 ulas Bwg Putih*
1/2" Halia*
1 st Lada Hitam* (* tumbuk) 
1 ketul Isi Dada Ayam - cincang
Udang, Fish Balls
3 tbsp Sos Tiram
Kicap Manis & Masin
1 sb Tepung Jagung - bancuh dgn sedikit air
6-8 ketul Cendawan Bunga - hiris 
1 bj Tomato - cincang
Bayam Taiwan / Sawi
Garam

CARA2:
1. Panaskan 2 sb minyak & goreng bwg merah sehingga garing.
Masukkan kway teow & kacau rata.
Renjiskan beberapa sudu kicap & gaul sehingga rata.
Angkat & hidangkan.2. Panaskan sedikit minyak & tumis bahan tumbuk* sehingga wangi.
Masukkan ayam, udang, fish ball - kacau beberapa minit.
Masukkan sos tiram, kicap, air secukup nya & garam.
Pekatkan dgn bancuhan tpg jagung & masukkan cendawan, tomato.
Masak sehingga mendidih & tutup api.
Masukkan bayam & terus hidang..
3. Hidangkan kway teow dgn kuah kicap, telur & cili oil/sos (supaya pedas).

Cucur Ukak

 No more durian season and am clearing my last stock of Ukak from the fridge and thought a simple kuih will be the best.... indeed I was right, this is so nice and gone in no time!

By: Roz@HomeKreation
INGREDIENTS:
1 cup Ukak Flesh - tear to pieces 
1 cup Flour
1 tsp Baking Powder
2 tbsp Sugar
A pinch of Salt
Water

METHOD:
1. In a bowl, mix flour, BP, sugar & salt.
Mix in water to form a thick batter.
Add in Ukak flesh.
2. Deep fry in hot oil until cooked.
Toss out from oil & serve right away!
*****************************************


BAHASA MALAYSIA VERSION
Buat cucur ni saja nak habiskan stok Ukak dalam petisejuk. Teringin lak nak makan cucur manis... sedap sangat buat camni, jap jer licin. Teringat pula kat abang Along kat Taiping, suka sangat dia makan cucur durian yg Along buat waktu balik bulan Nov lepas, walaupun baru lepas bedah waktu tu...

By: AlongRoz@HomeKreation
BAHAN2:
1 cwn Isi Ukak - koyak2an 
1 cwn Tepung
1 st Baking Powder
2 sb Gula
Secubit Garam
Air

CARA2:
1. Masukkan tepung, BP, gula & garam ke dalam mangkuk.
Bancuh dgn air yg secukup nya - agak2 kepekatan.
Campurkan isi ukak & gaul sebati.
2. Goreng dalam minyak panas yg dalam sehingga masak.
Angkat & toskan minyak nya.
Hidangkan segera.

Minum petang dgn teh classic Earl Grey Harrods! Mmmmmm....

Moist Choc Cake In Jar - Very Delicious

Assalamualaikum.

Orang lain dah lama menerai Cake In Jar ni, Mas jerk yang baru terasa nak membuatnya...itu pun gara2 ramai custemer yang minta cake ni, jadi Mas pun try buat dulu...hmmmm...memang sangattt sedappp..menyesal lak baru nak try..he3

Cake In Jar ni sesuai untuk semua jenis cake, kali ni Mas try Moist Choc Cake dulu...Mas guna resepi Kek Coklat Nuanza, dah jatuh hati lak ngan kek ni...moist dan gebu, sesuai dibakar atau kukus.

Dan dalamnya, Mas letak Cream Cheese dan Choc Ganache...ditabur sikit choc chips atasnya...hmmm...terbaikkkk la

Moist Choc Cake In Jar 

Kek Coklat Nuanza - Basic Resepi 

Resepi :  Nuanza - Sepanjang Jalan Kenangan

Bahan A :

2 cawan tepung gandum

1 cawan serbuk koko berkualiti tinggi (imported)

1 3/4 cawan gula pasir

1 1/2 sudu teh membumbung baking powder (sudu kfc)

1/2 sudu teh 

 membumbung 

 

baking soda 

 (sudu kfc)

( satukan semua bahan ke dalam besen yg agak besar, ketepikan )

Bahan B:

1 cawan minyak masak

1 cawan susu cair

1 1/4 cawan air panas

2 biji telur gred A ( kalo gred B / C, guna 3 biji ) - pukul sedikit mcm nk buat telur dadar)

( satukan semua bahan B )

Cara:

Masukkan bahan B ke dalam bahan A..

Gaul sebati sampai hilang ketul2..

Boleh di tapis agar tiada ketul2 yg kelihatan pada kek nti

Masukkan ke dalam loyang saiz 7 @ 8 inci

( loyang di sapu minyak dan ayak tepung di permukaan loyang secara nipis )

atau gunakan kertas minyak

Bakar selama 1 jam 15 minit atau sehingga kek masak

Adunan boleh juga dikukus 

Untuk cake in jar :

Rujukan : Anna Qawina

Mas tuang adunan dalam botol kaca.

Susun balang2 @ jar di dalam loyang. Balang kaca tidak perlu digris ya.

Masukkan (paipkan) adunan dalam balang tersebut hanya 1/2 balang sahaja(timbang setiap adunan tu bagi mendapatkan berat yang sekata) dan bakar secara double boiler pada suhu 180c @ 20 ke 25 minit. 

Tempoh membakar bergantung kpd tinggi / banyak adunan kita ya. 

Cucuk kek didalam balang utk tahu kek benar2 dah masak ke tidak. 

Kalau lidi keluarnya licin tandanya kek dah masak.

Sejukkan sebelum dihias.

Boleh juga bakar dalam loyang dan kemudian cedokkan kek tu ke dalam balang kaca...terpulang yerkk...

Resepi Krim Cheese :

Bahan :

500 grm whipping cream - brand VIVO

250 grm cream Cheese - brand Phillidephea

60 grm gula icing

110 grm butter

2 titik lemon paste

Cara :

Pukul whipping cream hingga kental. ketepikan

Dalam bekas lain, pukul krim keju bersama semua bahan lain hingga berkrim.

Satukan whipping cream tadi bersama krim keju, gaul sebati, boleh juga  pukul dengan mixer dengan kelajuan perlahan.

Boleh digunakan untuk menghias kek anda.

Mas masukkan dalam piping bag.

Choclate Ganache

Oleh : Chef Amer Hamzah

Rujukan : Majalah SAJI

Sumber : Kak Azlita Masam Manis

Bahan : 

300 gm krim tenusu ~ whipping cream

30 gm sirap glukos~ boleh didapati di kedai jual bahan kek

500 gm coklat gelap ~ hiris halus

20 gm butter ~ ita tambah

Cara :

Didihkan krim dan sirap glukos.

Tuangkan dalam bekas yg berisi coklat gelap

Kacau rata hingga coklat larut sepenuhnya

Tambahkan butter

Kacau hingga adunan licin dan berkilat.

Tuangkan atas kek yang telah disapukan dengan krim coklat terlebih dahulu

Tuang ketika adunan masih cair dan licin untuk mendapatkan permukaan yang licin dan cantik 

Untuk Cake In Jar : 

Mas masukkan dalam piping bag setelah adunan sejuk dan paipkan kedalan jar tu.

Moist Choc Cake In Jar

Cara :

Ambil balang kek yang dah sejuk.

Ceduk @ sudukan keluar separuh daripada kek dalam balang tersebut. Pecah2 sikit takpe.

Masukkan cream ising tadi atas kek yang masih ada dalam balang.

Sudukan @ paipkan sedikit filling kesukaan (optional), Mas masukkan choc ganache.

Masukkan kembali kek yang kita dah keluarkan semasa proses mula2 tadi.

Paipkan kembali cream icing, choc gaache & tabur dengan serdak kek@ hiasan kesukaan masing2. 

Sejukkan dalam peti sejuk.

Setiap layer tersebut terpulang kpd anda untuk letak filling apa@ macamana pun, janji sedap..hehe..

Ada yang berminat....

Boleh cont Mas 0134242505.

Chicken Murtabak II (Murtabak Ayam II)

 

 Making murtabak is not difficult anymore for those who are worried about making the Roti Canai dough. It can easily be resolved by using ready made frozen Popiah skin instead. Making the filling is a breath and the murtabak will be on the way for breakfast or evening tea in no time! The skin is crispy while is hot.... very nice.

I had bad experience with food poisoning because often the murtabak stall will store the leftover and sell it again the next day. Making it yourself will guarantee hygiene and taste better too!

 

By: Roz@HomeKreation

Makes 4 medium size murtabak

INGREDIENTS:

8 pieces Popiah Skin 8.5" sq

2 Eggs

1 Chicken Breast - chopped finely 

1 small Potato - 1/4" cubed 

2 Shallots*

2 cloves Garlic*

1" Ginger*

1 tsp Black Pepper*

1/2 tsp Cumin*

1/2 tsp Fennel Seeds* (* pounded) 

1 tbsp Curry Powder - add some water to form paste 

1 Big Onion - chopped 

Chinese Celery

Salt

METHOD:

1. Heat up few tbsp oil & stir fry potato until cook.

Dish out & put aside.

2. Stir fry pounded ingredients* in the leftover oil until fragrant.

Add in curry powder paste & stir-fry until fragrant, adding some water if it sticks to bottom of pan.

Add in chicken, potato & salt and stir well.

Lastly add in big onion and celery.

Cool.

3. Beat 1 egg with fork and mix in half of the filling.

Spoon 1/2 of it into a piece of popiah skin & fold like an envelope.

Place it onto another piece of popiah skin & fold again.

Repeat with remaining filling & skin.

4. Place it onto a flat pan pre-heated with a tbsp of oil.

Flip occasionally until crispy.

 

5. Serve with onion pickles or curry.

6. To make Onion Pickles: Sliced big onion+vinegar+salt+sugar+red color. Let it soak for about 10 min.

 

BAHASA MALAYSIA VERSION
Nampak macam susah & remeh nak buat murtabak tapi sebenar nya senang jer. Sekejap jer dah siap... cuma masak inti nya dan balut dgn kulit popiah. Bukan shj mudah tapi juga sedap rangup buat cara ni. Kat Sarawak ni murtabak tak sama cam kat Semenanjung sebab inti nya tersangat sedikit (cam roti telur je....) dan satu lagi takda bawang jeruk! Bagus lagi buat sendiri.... puas makan kan. Along memang suka makan murtabak tapi serik pula dah berapa kali sakit perut makan murtabak yg keracunan.... meh lah kita buat sendiri....

By: AlongRoz@HomeKreation

Bilangan: 4 biji

BAHAN2:

8 keping Kulit Popiah 8.5" persegi

2 bj Telur

1 ketul Dada Ayam - cincang halus

1 bj Kentang - potong 1/4" kiub

2 ulas Bwg Merah*

2 ulas Bwg Putih*

1" Halia*

1 st Biji Lada Hitam*

1/2 st Jintan Putih*

1/2 st Jintan Manis* (* tumbuk) 

1 sb Serbuk Kari - campurkan sedikit air

1 bj Bwg Besar - cincang

Daun Sup

Garam

CARA2:

1. Panaskan minyak dan goreng kentang sehingga masak.

Angkat & ketepikan.

2. Tumis bahan tumbuk dgn minyak tadi sehingga wangi.

Masukkan pes kari & kacau sehingga wangi, masukkan sedikit air supaya tidak hangit.

Masukkan ayam, kentang, garam & kacau sebati.

Masukkan bawang besar & daun sup, kacau & angkat.

Sejukkan.

3. Pukul sebiji telur & campurkan separuh dari inti tadi.

Sudukan 1/2 inti ke atas sekeping kulit popiah & lipat seperti sampul surat.

Balikkan & letakkan ke atas sekeping lagi kulit popiah & lipat seperti tadi.

Ulang proses dgn inti & kulit popiah yg selebih nya sehingga habis.

4.  Masak di atas kuali leper yg di panaskan dgn sesudu minyak.

Balik2an sehingga garing.

5. Hidangkan dgn bawang jeruk atau kuah kari.

6. Cara membuat Bawang Jeruk: Hirisan bwg besar + cuka + gula + garam + pewarna merah. Biarkan sebentar lebih kurang 10 min.

Poached Egg Pie (Pai Telur Mata Kerbau)

This simple breakfast ala Egg Benedict in Roti Canai pie is such a simple idea that I created since my electric pie maker arrived several days ago. It can be ready in 10 minutes and most importantly fresh and hot! You can choose how well done you like your egg. I like mine 3/4 cooked whilst my hubby & son preferred well done (see photo below).

By: Roz@HomeKreation
INGREDIENTS:
Makes: 4" diameter pie
1 Roti Canai for each pie
1/2 Cheese Slice
1 Egg
Black Pepper
You need to have pie make like photo below (or else use pie tin & cook in an oven)


METHOD:
1. Reheat the pie maker until ready light is on.
2. Cut roti canai using the pie cutter & place it in the pie maker.
Place cheese then egg into the roti canai casing.
Sprinkle some black pepper.
3. Cover & cook about 10 minutes or more/less of how much you like the egg to be cooked.
4. Serve with soy sauce, tomato ketchup or chili sauce.

 

 BAHASA MALAYSIA VERSION
Seronok nya dapat pie maker ni... import khas dari Australia. Senang nak sediakan sarapan selepas ni sebab tersangat lah mudah & cepat masak nya. Lubang nya besar, memang kenyang makan seketul pun. Dah macam2 yg Along buat tapi tak sempat nak snap gambo nya. Senang2 nanti Along kongsikan apa yg Along buat dgn pie maker ni ya. Kali ni buat Pai Telur Mata Kerbau yg Along reka sendiri.... memang best ala2 Western tapi sudah di melayukan kerana pastri tu guna roti canai. Roti canai nya rangup & telur nya boleh adjust nak tiga-suku masak atau masak sepenuhnya.

By: AlongRoz@HomeKreation
BAHAN2
Saiz sebiji pai: 4" daimeter
1 keping Roti Canai - utk setiap pai
1/2 Cheese Slice
1 bj telur
Serbuk Lada Hitam
Anda perlu ada pie maker seperti gambar di atas (Along rasa masak dlm oven pun boleh)


CARA2:
1. Panaskan pie maker sehingga lampu siap-sedia menyala.
2. Potong roti canai dgn cutter pie maker & letakkan ke dalam pie maker.
Letakkan cheese & pecahkan telur ke dalam nya.
Taburkan serbuk lada hitam.
3. Tutup & masak lebih-kurang 10 min - masa bergantung kpd tahap masak telur yg di ingini.
4. Hidangkan dgn kicap atau sos yg di sukai.