Bihun Goreng Singapore (Fried Mee Hoon)

Our breakfast in the last week end.... not sure why this white version is called Singapore styled fried mee hoon but I just echoed. Do not be deceived by the pale color.... it is quite spicy and very tasty!

By: Roz@HomeKreation
Serves 3 person
INGREDIENTS:
~200g Dry Mee Hoon
3 Shallots - sliced thinly 
1-2 tsp Black Pepper Corns*
1/2" Ginger*
3 cloves Garlic* (* pounded) 
1 piece Chicken Meat - chopped 
~30g Peeled Shrimps
1 Egg - scrambled 
1 Red Chili - sliced 
1/2 Carrot - grate coarsely 
Sweet Cabbage - sliced 
Salt

METHOD:
1. Soak mee hoon with hot water until tender and drain excess water.
2. Heat up some oil & fry sliced shallots until crispy. Put aside.
3. Using few tbsp of the left over oil, stir-fry the pounded ingredients* until fragrant.
Add in chicken, shrimps, salt & stir fry until cooked.
Add in scramble egg, sliced chili and vegetables and cook for a minute.
Add in mee hoon & stir until well mixed.
Finally mix in fried shallots.
4. Serve with fish crackers (optional).
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BAHASA MALAYSIA VERSION
Bihun goreng yang warna putih ni orang panggil Bihun Goreng Singapore.... tak tau lah camna leh dapat nama tu. Walau pun warna nya pucat, dari segi rasa tetap sedap berperisa.... pedas2 lada hitam dan mewah dgn sayuran, ayam & udang.... sendiri masak mestilah kena dengan selera kan.... hehe. Ini menu minggu lepas tapi tak sempat nak berblogging sebab hari2 balik kerja lewat dan bila dah selesai kerja rumah, badan dah tak berdaya nak update blog. Terpaksa lah tunggu hujung minggu pula baru dapat nak update.

By: AlongRoz@HomeKreation
Saiz hidangan: 3 orang
BAHAN2:
~200g Bihun Kering
3 ulas Bwg Merah - hiris nipis
1-2 st Lada Hitam Biji*
1/2" Halia*
3 ulas Bwg Putih* (* tumbuk) 
1 ketul Isi Ayam - cincang
~30g Udang yg telah di kopek
1 bj Telur - masak hancur
1 bj Cili Merah - hiris
1/2 btg Karot - sagat kasar
Kobis Manis - hiris
Garam

CARA2:
1. Rendam bihun dgn air panas sehingga lembut & tapis.
2. Panaskan sedikit minyak & goreng bwg merah sehingga rangup. Ketepikan.
3. Tinggalkan beberapa sudu minyak tadi & tumis bhn2 yg di tumbuk* sehingga wangi.
Masukkan ayam, udang, garam & kacau sehingga masak.
Masukkan telur, cili merah, sayuran & kacau seminit.
Masukkan bihun & gaul rata.
Akhir sekali, masukkan bwg goreng & gaul rata.
4. Hidangkan dengan keropok ikan (jika ada).

Keria Ungu (Purple Ring)

 These delicious rings are crispy on the outer when still fresh.... more over enjoyed the tasty Malacca Palm Sugar used for the coating. I just love the beautiful natural purple of the sweet potatoes and in addition the taste is also naturally sweetened with no added flavour or color is necessary at all! I was very pleasantly surprised that my little fussy eater, Liana returned from school with her emptied container!

Thanks Shuxian for bringing back the very original palm sugar from Malacca. It is very fragrant and tasty.

By: Roz@HomeKreation
Yields ~30 pieces
INGREDIENTS:
4 cups Mashed Steamed Sweet Potato
1 cup Flour
1/2 roll Malacca Palm Sugar
1 tbsp Sugar
1/8 cup Water
1 Pandan Leaf

METHOD:
1. Mix mashed sweet potato and flour to form non-sticky dough.
Adjust more/less flour depending on how juicy the potato is.
2. Flatten the dough, dust with some flour & cut into ring shape.
3. Deep fry until golden color and crispy on the outer.
4. Boil palm sugar, sugar, water, pandan leaf until sugar is dissolved and thickened.
Discard pandan leaf, add in fried rings and stir until well coated.
5. Serve when the palm sugar is cool.

The palm sugar coating started to set when cooled at room temperature

BAHASA MALAYSIA VERSION
Kuih ni kalau kat rumah ni sorang 10 biji pun tak cukup kalau ikut hati.... comel2 jer, boleh sekali ngap. Anak2 Along memang suka makan Kuih Keria tambahan kalau salut dengan Gula Melaka. Buat ni tak payah resipi sukat tepat2 sangat pun sebab hanya guna dua bahan iaitu keledek & tepung. Letak tepung cukup2 supaya dapat di bentuk & tak melekat di tangan. Tapi Along letak juga lah sukatan buat panduan adik2.

Along nampak keledek ungu kat pasar, murah pula cuma RM2 sepinggan. Selalu nya RM5-6 sekilo, sebiji keledek kecil main timbang RM2 sebiji.... huh. Tengok warna purple pun cantik, terus bedal sepinggan & cantik sangat buat kuih keria ni dengan warna ungu terang dan rasa keledek yang semulajadi manis. Kuih Keria ni kalau kat Taiping, orang panggil Kuih Gelang. Waktu panas2 sedap sebab di luar nya rangup, dalam nya gebu dan gula salutan nya pun rangup. Kalau di biarkan terlalu lama di suhu bilik, gula akan mencair semula dan kuih jadi lembut tak rangup. Ada gak orang yang suka bila sejuk camtu.... Along pula memang suka makan panas2.

Ready for the fryer....

By: AlongRoz@HomeKreation
~30 biji
BAHAN2:
4 cwn Keledek Lecek (kupas kulit, rebus & lecek) 
1 cwn Tepung Gandum
1/2 ketul Gula Melaka
1 sb Gula Pasir
1/8 cwn Air
1 helai Daun Pandan

CARA2:
1. Gaulkan tepung & keledek lecek sehingga boleh di uli & di bentuk.
Lebihkan / kurangkan tepung jika perlu.
2. Leperkan adunan, tabur tepung & terap bentuk cincin.
3. Goreng dgn minyak dalam sehingga keperangan & rangup di luar nya.
4. Masak gula melaka, gula pasir, air, daun pandan sehingga pekat & bertali.
Buang daun pandan & masukkan kuih yg telah di goreng tadi.
Gaul sehingga rata & hidangkan.

Beautiful shiny palm sugar coating while they are warm

Agar-Agar Kelapa Muda (Young Coconut Jelly)

 I created this Young coconut Jelly several years back and shared here earlier on but this time the bottom part is pandan flavour. I also adjusted the recipe because the standard packet of jelly powder has been reduced from 13g to 12g (due to inflation!). I made this delicious dessert for a friend's birthday party and all cleared up!

By: Roz@HomeKreation
Yields 10" square
BOTTOM LAYER:
1 packet Jelly Powder (12g)
900ml Water
230g Sugar
200ml Coconut Cream
200ml Fresh Milk
TOP LAYER:
1 packet Jelly Powder (12g)
550ml Water
230g Sugar (adjust less/more depending on sweetness of the coconut juice) 
800ml Coconut Juice
1 Pandan Leaf
Young Coconut Flesh

METHOD:
1. Prepare bottom layer:
Place jelly powder, water & sugar in a pot & cook until dissolved.
Add in coconut cream & milk then pour into tin.
Let it slightly set before pouring the top layer.
2. Prepare top layer:
Place jelly powder, water & sugar in a pot & cook until dissolved. 
Add in coconut juice, pandan leaf and let it boil.
Discard pandan leaf, add in coconut flesh.
3. Scratch the surface of the bottom layer before pouring the top layer.
4. Let it cool at room temperature and then chill in fridge.

BAHASA MALAYSIA VERSION
Agar-Agar Kelapa Muda ni Along reka beberapa tahun dulu dah.... ada kat link sini. Kali ni Along letak perisa pandan pula di lapisan bawah nya dan resipi nya di ubahsuai sebab serbuk agar2 yang Along selalu guna berat sebungkus ialah 13g tapi sebabkan inflasi harga barang2 semua naik, bungkusan sekarang dah jadi 12g. Kena lah Along ubah semua resipi agar2..... huh.

Kalau nak lihat alat yg Along gunakan untuk cakar isi kelapa muda, leh tengok kat link ni ya.

Agar2 ni sedap sangat tau.... Along bawa gi rumah kawan buat makan2 harijadi dia, abis licin terus. Memang mengasyikkan makan ni, sejuk & licin je masuk tekak....hehe.... Lapisan air kelapa & pandan santan memang sesuai, sedap sangat.

By: AlongRoz@HomeKreation
Saiz acuan: 10" persegi 
LAPISAN BAWAH:
1 bungkus Serbuk Agar2 (12g)
900ml Air
230g Gula
200ml Santan
200ml Susu cair
LAPISAN BAWAH:
1 bungkus Serbuk Agar2 (12g)
550ml Air
230g Gula (adjust gula bergantung kpd air kelapa manis/masam) 
800ml Air Kelapa Muda
1 helai Daun Pandan
Isi Kelapa Muda

CARA2:
1. Sediakan lapisan bawah:
Masak serbuk agar2, air & gula dlm periuk sehingga larut.
Masukkan santan & susu, kacau rata & tunagkan ke dalam acuan.
Biarkan beku sedikit sebelum di tuangkan lapisan atas.
2. Sediakan lapisan atas:
Masak serbuk agar2, air & gula dlm periuk sehingga larut.
Masukkan air kelapa, daun pandan & didihkan.
Buang daun pandan & masukkan isi kelapa muda.
3. Cakar2kan permukaan lapisan bawah sebelum di tuangkan lapisan atas.
4. Sejukkan di suhu bilik sebelum di masukkan ke dalam petisejuk.

Acar Limau (Lime Chutney)

 After more than a month, my pickled limes were still not 'ripened' enough but I decided to go ahead and cooked them into chutney. I think I chose the wrong type of limes resulted in hard skin pickles despite been boiled twice; and slightly bitter taste although not really noticeable after blended with the tasty sauce. Overall, still edible and compliment from hubby. Good experience for me and next time I will know how to improve from the error. Nevertheless, I still shared with some friends.... sharing is caring.

Let's wait until I perfect it....

 Lime chutney blended with pickled ginger and raisins.... I love the combinations.

Pineapple Tarts II (Tat Nenas Gulung II)

 As the Chinese were busy preparing for CNY, so did I.... busy making some cookies as gifts to my good friends. I didn't make a lot but just one portion which was enough for two packs and some for UsuRaz who loves this very much. My left thumb and fingers were not very strong and quite in pain so pressing the dough through the nozzle was quite a struggle. Luckily my lovely hubby came to rescue..... first time in his life piping out cookies... not bad for the first timer... LOL! On the other hand, Liana excitedly lending a hand in sprinkling the poppy seeds.... This time my cookies making was a real fun!

By: Roz@HomeKreation
Source: Chef Amy Beh
Yields: about 120 pieces
INGREDIENTS:
150g Butter
100g Margarine
75g Icing Sugar
2 Egg Yolks
1 tsp Vanilla Essence
¼ tsp Salt
350g Plain Flour*
50g Cornflour* (* sifted) 
FILLING:
450g Grated Pineapple
200g Sugar

METHOD:
1. Cook the filling ingredients under small fire, stir frequently, until done.
2. Cream butter, margarine & sugar until light.
Beat in egg yolks, one at a time.
Add essence & salt; beat until fluffy
Fold in sifted ingredients & mix to form dough.
3. Make a strip with nastar mould & roll in jam. Cut off excess strip.
4. Brus tarts with egg yolk and sprinkle poppy seeds (optional).
5. Bake 180C for 15 minutes or until golden.

Not yet baked

BAHASA MALAYSIA VERSION
Musim CNY ni sonok pulak buat kukis cam nak raya.... buat ni nak kasi kat kawan2. Tak buat banyak pun, cukup dua bekas kecil untuk dua org sahabat. Walau pun buat tak banyak, tak larat nak picit doh ni sebab ibu jari yg sedang kesakitan. Syukur ada hubby yg baik-hati tolong paipkan doh ni utk Along. Along cuma masukkan jem & gulung. Liana pula tolong taburkan biji poppy.... rajin nya anak dara mama nan sorang ni. Meriah pula acara buat kukis kali ni, gotong royong dgn hubby & Liana....hehe.

Resipi ni fevret Along, cair dalam mulut & gebu. Along simpan resipi nak dah berbelas tahun & terutama nya AngahRuz & UsuRaz amat suka. Happy baking!

By: AlongRoz@HomeKreation
Source: Chef Amy Beh
Hasil: ~120 ketul
BAHAN2:
150g Butter
100g Majerin
75g Gula Aising
2 bj Kuning Telur
1 st Esen Vanilla
¼ st Garam
350g Tepung Gandum*
50g Tepung Jagung* (* ayak)
INTI:
450g Nenas - sagat 
200g Gula

CARA2:
1. Masak nenas & gula dgn api perlahan sehingga pekat.
2. Pukul utter, majerin & gula sehingga ringan.
Masukkan telur kuning satu persatu sambil di pukul.
Masukkan esen, garam & pukul sebati.
Masukkan tepung sehingga terhasil doh.
3. Picit dengan acuan nastar & gulung jem di dalam nya.
4. Sapu kuning telur & tabur biji poppy (optional)
5. Bakar 180C selama 15 minit atau sehingga kekuningan.

Chapati (Again)

 Chapati is my family's specialty.... since small we savour this very much. My mother's chapati is the best and through practices mine is quite close to her quality. Inherently, my children and hubby like it too and I always have stock of atta flour at home. Good quality and tasty chapati should remain soft even when kept whole day in room temperature. Homemade is the best as it is less oily and guaranteed healthier.

I previously shared the recipe here but repeating herewith for ease of reference.

By: Roz@HomeKreation
Yield 8 pieces
INGREDIENTS:
500g Atta Flour (Indian wholemeal flour)
Warm Water + salt + sugar 

METHOD:
1. Mix liquid into flour until dough is formed & knead lightly.
2. Divide into 8 balls & brush with oil.
Rest them for about 10 minutes, then roll it into thin circle.
3. Cook on a hot griddle, flipping frequently until cooked.
4. Spread with butter/ghee once cooked.
5. Serve with dhal & sambal or your preferred dish.
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BAHASA MALAYSIA VERSION
Capati ni makanan kebiasaan keluarga Along dari kecil lagi. Emak Along memang pandai buat capati & roti canai. Roti nya lembut walau pun simpan seharian. Anak2 & hubby pun gemar makan capati yg Along buat. Makan capati amat mengenyangkan sebab penggunaan tepung atta. Selain dari tu ia nya amat sihat kerana tepung atta bersirat dan tanpa penggunaan peluntur seperti lazimnya tepung gandum biasa.

Resepi ada di sini tapi Along tayang sekali lagi sebab mood tengah rajin nak update blog....hehe.

By: AlongRoz@HomeKreation
Hasil: 8 keping
BAHAN2:
500g Tepung Atta
Air Suam + garam + gula

CARA2:
1. Tuangkan air ke dalam tepung sehingga menjadi doh yg lembut.
Uli sebentar, bahagi kepada 8 ketul & lumur dgn minyak. 
Perapkan lebih kurang 10 minit.
2. Canai setiap ketul menjadi bentuk bulat yang nipis.
3. Masak atas kuali leper yg panas, balik2an sehingga masak.
4. Sapukan majerin/minyak sapi apabila masak.
5. Hidangkan dgn kuah dhal & sambal sardin atau lauk kegemaran anda.

Kuah Dhal (Plain Dhal Curry)

 I like this simple plain dhal curry very much.... typically made by mamak and sold with Roti Canai (Malay Paratha). My mother and I used to make this everyday for so many years when we sold Roti Canai during my old school time.... Time flies but those memory lane is still fresh in my mind.... I am successful today because of the hard effort when were poor... alhamdulillah, the income from the roti canai sales paid my school fees without having to borrow or beg money from anyone in my life. Because of the difficult life, I put serious effort in my studies with strong determination to be successful. Indeed it worked out & I was offered government scholarship to study overseas after my SPM. All those remind me not to feel proud but always thankful what I have achieved today and also help other people in need.

By: Roz@HomeKreation
Source/ Inspired by: KakAnim (from Erna)
My recipe & KakAnim's quite similar but simpler method and used peeled green beans
INGREDIENTS:
1/2 cup peeled Green Beans / Small Dhal Beans
2 Shallots*
1 clove Garlic*
1 cm Ginger*
4 Dried Chilies* (* sliced) 
1 tsp Funegerik
1 sprig Curry Leaves
1 tsp Turmeric Powder
Salt

METHOD:
1. Wash & boil green bean with 1 cup water, salt, turmeric powder until soften.
Adjust water to preferred consistency.
2. Heat few tbsp oil & stir-fry sliced ingredients*, funegerik, curry leaves until fragrant.
3. Pour the oil & fried ingredients into boiled dhal & cooked until well mixed.
4.  Serve with chapati / pratha.
**********************************************************

BAHASA MALAYSIA VERSION
Kuah Dhal kesukaan Along makan dengan roti canai... Kuah Dhal ni juga penuh dengan sejarah hidup yang tak dapat di lupakan..... Bila ternampak KakAnim tayang kat blog dia baru2 ni, terus jer Along buat sebab rindu pula lama dah tak buat.

By: AlongRoz@HomeKreation
Source/ Inspired by: KakAnim (KakAnim ambil dari Erna)
Resipi Along & KakAnim tak jauh beza cuma Along guna kacang hijau
BAHAN2:
1/2 cwn Kacang Dhal Halus / Kacang Hijau tanpa kulit
2 ulas Bwg Merah*
1 ulas Bwg Putih*
1 cm Halia*
4 tangkai Cili Kering* (* hiris) 
1 st Halba Campur
1 tangkai Daun Kari
1 st Serbuk Kunyit
Garam

CARA2:
1. Basuh & rebus kacang dhal dgn 1 cwn air, garam & serbuk kunyit sehingga empuk.
Tambah air jika perlu mengikut kepekatan yg di kehendakki.
2. Panaskan sedikit minyak & tumis bhn2 yg di hiris*, halba & daun kari sehingga garing.
3. Tuangkan bhn2 yg di goreng bersama minyak nya ke dlm periuk kacang dhal tadi.
Masak sehingga sebati rasa.
4. Hidangkan dgn sambal & roti canai/capati.