Gulai Lemak Jantung Pisang & Kerang

 The banana heart was from my backyard.... cooked in spicy low fat broth with cockles.... mmmmm really enjoyed my dinner plate of rice with this delicious kampung dish.... accompanied by salted Terubuk, fried fish and lime pickles!

By: Roz@HomeKreation
INGREDIENTS:
1 Banana Heart - boiled half cooked, discard water & sliced 
3 Shallots*
Some Chili Padi* (*pounded)
1 tsp Turmeric Powder
1/2 cup Cockles
1/2 pot Coconut Milk
1 Lemongrass - bruised
1 Turmeric Leaf
1 piece Dried Tamarind
Salt

METHOD:
1. Place all in a pot & stir all the time until boiled.
Boil further until banana heart is cooked.
2. Serve with white rice along other dishes.
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BAHASA MALAYSIA VERSION
Wah, selera nya makan lauk2 kampung camni.... buat pula pedas2 sikit dan demi kesihatan guna santan cair jer... pekena dengan ikan terubuk masin, ikan goreng dan acar limau.... fuuuuuh.... kenyang! hehehe... alhamdulillah.

By: AlongRoz@HomeKreation
BAHAN2:
1 biji Jantung Pisang - di rebus separuh masak & di hiris
3 bj Bwg Merah*
Cili Padi* (*pounded)
1 st Serbuk Kunyit
1/2 cwn Kerang
1/2 periuk Santan
1 btg Serai - ketuk
1 helai Daun Kunyit
1 keping Asam Keping
Garam

CARA2:
1. Masukkan kesemua bahan ke dlm periuk & kacau sehingga mendidih & jantung masak sepenuh nya.
2. Hidangkan dgn nasi putih dan lauk sampingan yg lain.

Black Pepper Lamb

 The last dish that I cooked before AngahRuz returned to KL which was his choice. Hope he will not miss home cooking for a while.... well I fulfilled his few requests during the break including the Blueberry Cheesecake, Black Chicken Rendang, Mee Kari....
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BAHASA MALAYSIA VERSION
Mmmmm... sedap nya lauk ni.... gerenti takda bau kambing.... ni lauk kegemaran seisi keluarga... Along masak ni untuk AngahRuz sebelum dia balik ke KL. Malam ni takda mood nak menaip sakan.... kalau ada siapa2 yg teringin khabor lah ya.... senang2 nanti baru Along taipkan resepi nya.

Hati Buya (Peparu Goreng Berempah)

Didn't snap many photos and was quite disappointed with what came out... none really look good and reflects what it really looks like! Anyway, for those from Sarawak surely know how this looks like.... just like its name, it is black and deliciously spiced deep fried beef lung. I like to eat this just by itself or with hot rice with no other dishes. You can also buy from weekend night market - quite expensive... few pieces cost RM3/- despite cheap cost and not much effort in cooking it!

By: Roz@HomeKreation
INGREDIENTS:
300-400g Beef Lung - sliced thinly 
1 tsp Turmeric Powder
1 tsp Chili Powder
4 Shallots*
2 cloves Garlic*
1" Ginger*
1 Lemongrass*
1 tsp Black pepper*
2 tsp Coriander Seeds*
1 tsp Cumin Seeds*
1 tsp Fennel Seeds* (* blend) 
Water - enough to cover, abt 1-2 cups 
1/2 tsp Sugar
Salt
 
METHOD:
1. Place all in wok and cook until dry.
2. Scoop all into hot oil + 1 sliced big onion & deep fry until crispy.
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BAHASA MALAYSIA VERSION
Sorry lah kali ni gambo sekeping jer... entah naper gambo semua kelabu jer... yg sekeping ni pula tak nampak sangat rupa nya. Apa2 pun... meh tengok satu lagi makanan yg popular kat Sarawak ni... peparu goreng ni di goreng garing sehingga rempah2 nya rangup. Lagi banyak serdak nya lagi sedap! Rasanya tak liat tapi lembut kenyal & luarnya garing. Along suka makan ni ratah2 jer atau pun makan dgn nasi panas, tak payah lauk lain lagi dah. Kalau malas nak buat boleh lah beli kat pasar malam Miri tapi mahal lah, RM3/- cuma beberapa ketul kecil jer. Baiklah buat sendiri, puas makan kan, bukan nya susah pun nak buat nya.

By: AlongRoz@HomeKreation
BAHAN2:
300-400g Peparu - hiris nipis 
1 st Serbuk Kunyit
1 st Serbuk Cili
4 ulas Bwg Merah*
2 ulas Bwg Putih*
1" Halia*
1 btg Serai*
1 st Lada Hitam Biji*
2 st Biji Ketumbar*
1 st Jintan Manis Biji*
1 bj Jintan Putih Biji* (* blend) 
Air  - secukupnya 1-2 cwn
1/2 st Gula
Garam
 
CARA2:
1. Masukkan kesemua bahan ke dalam kuali & rebus sehingga airnya kering.
2. Sendukkan ke dalam minyak yg panas + 1 bj hirisan bwg besar dan goreng sehingga garing.

Blueberry Cheesecake (Again)

 AngahRuz requested for Blueberry Cheesecake before he returns to his university tomorrow.... since he only reminded me after dinner last night, I can only made do with what I have in hand... luckily I had a can of blueberry topping in the pantry but not in time to thaw the frozen cream... therefore I modified the recipe a bit resulted not as fluffy as it should be but I think reasonably ok... so next time I have to strictly follow the below recipe.

By: Roz@HomeKreation
Makes 8½" round 
BASE:
55g Butter - melted 
130g Oatmeal Biscuits - crushed 

1. Mix all the base ingredients and press into a springform tin. Chill for 30 minutes.

FILLING:
500g Cream cheese
30g Butter
120g Castor Sugar
30g Cornflour
250ml Whipping Cream
4 Eggs - lightly beaten

TOPPING:
1/2 can Blueberry pie filling

METHOD:
2. Beat cream cheese and butter until smooth.
Add sugar & cornflour.
Add in cream and blend well.
Slowly adding beaten egg and mix until just combined.
 
3. Pour mixture into the prepared base.
 
4. Bake at 150C for 1 hour.
Let cake cool in the oven & chill overnight or at least 6 hours.
 
5. Spread topping onto cheesecake and serve.
 

BAHASA MALAYSIA VERSION
Along buat ni atas permintaan AngahRuz.... dia nak balik ke uni esuk so Along buat sampai tengah malam kelmarin baru siap. Dah malam baru cakap, nasib lah ada blueberri topping setin kat dalam gobok tu. Tak letak krim sebab tak sempat nak cairkan, so kurang gebu cheesecake Along kali ni tapi oklah untuk lepaskan rindu. Lain kali memang kena ikut resepi kat bawah ni betul2.

By: AlongRoz@HomeKreation
Saiz 8½" round

BASE:
55g Butter - cairkan
130g Biskut Oatmeal - hancurkan

1. Campurkan kesemua & tekan ke dlm tin. Sejukkan dlm peti sejuk 30 min.
 
FILLING:
500g Cream cheese
30g Butter
120g Gula Kaster
30g Tepung Jagung
250ml Whipping Cream
4 bj Telur - di pukul sedikit

TOPPING:
Blueberry pie filling

CARA2:

2. Pukul cream cheese & butter sehingga sebati.
Masukkan gula & tepung jagung.
Masukkan cream & pukul sebati.
Masukkan telur sedikit2 sehingga sebati.

3. Tuangkan adunan ke atas base.

4. Bakar 150C selama 1 jam.
Sejukkan dalam oven & kemudian sejukkan dlm peti sejuk selama 6 jam atau semalaman.

5. Campurkan bahan2 topping & ratakan ke atas cheesecake.
Sejukkan sehingga keras.

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.
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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.
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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).