Nasi Tomato Kukus

Assalamualaikum.

Bersiaran di hari pertama bulan Mac dengan entry Nasi Tomato Kukus. Hari tu nampak Kak Quinnie tayang Nasi Tomato Kukus, terus teringin nak mencubanya.....kebetulan Mas baru jerk beli beras basmathi, jadi elokkk sesangat la kan..he3....satu percubaan yang tak menghampakan...suka sangat ngan nasi tomato versi kukus ni..nasinya lembuttt dan cantikk...tak melekat2.....dan Mas buat Ayam Masak Merah jerk untuk digadingkan ngan nasi tomato ni....maceh pada tuan resepi Kak Lina pg@myResepi.com. Kalau nak ke blog Kak Lina, boleh klik DISINI. Tapi resepi nasi tomato kukus tak de lak kat blog kak lina ni..puas gak Mas selongkar...he3...jadi sila rujuk dimyresepi yerk....

Nasi Tomato Kukus

Resepi : Kak Lina pg@myResepi.com

Sumber : Kak Quinnie 

Bahan ( 5-6 org mkn ) :

4 cawan beras basmati

4 cawan air

1 cawan susu cair

1 kiub ayam - saya guna kiub ayam maggie

Bahan2 Tumis :

1 labu bawang besar - dikisar

2 biji buah tomato - dikisar

1 batang kulit kayu manis

5 kuntum bunga cengkih

2 kuntum bunga lawang

2 biji buah pelaga

3 helai daun pandan - disimpul

5-6 sudu makan butter - untuk menumis

4 sudu makan tomato puri

Bahan Hiasan :

Daun sup 

Kismis 

Gajus

Cara memasak :

Beras dibersihkan, Rendam 15 - 20 minit. Kemudian toskan

Masukkan mentega, tumis bahan2 tumis ( kecuali tomato puri ) hingga wangi (Jangan terlalu garing nanti rasa pahit)

Masukkan tomato puri, Kacau sebentar. Kemudian masukkan beras, kacau sebati.(Jgn kacau kuat sangat nanti beras patah,tak cantik)

Kemudian masukkan air, susu cair dan kiub ayam. Kacau sekali sekali supaya nasi tak hangit kat dasar periuk.Tuggu hingga nasi kering.

Setelah nasi kering, pindahkan nasi tadi ke dalam kukusan (yang dipanaskan terlebih dahulu). Kukus selama 20 - 25 minit atau sehingga nasi betul-betul masak.

Setelah nasi masak, gemburkan nasi menggunakan garfu supaya nasi tidak patah.

Taburlah bahan hiasan ketika menghidang.

Play Dough for Liana

 I had some expired flour which I misplaced and forgotten about. Idea came through to make play dough to give Liana some excitement in the weekend. Indeed it was an exciting activities for the whole family with the two brothers and daddy joining the moulding activities to show their creativity.

 Liana and us had a lot of laugh every time something created especially the ones made by daddy.... (kind of hard to guess and Liana burst to laughter once she was told what that was!). Liana can guess 90% correctly what was created and the 10% mostly the ones from daddy..... Guess what daddy came up with..... one of them was i-pad (Liana's favourite toy)! Her eyes were wide opened and blinked a lot as she cannot guess but burst to excitement to know it was her favourite thing... LOL.

She also requested a lot of things and gave a challenge to the brothers to create for her.... dinosaur, monkey, snake, crocodiles, fish, birthday cake (this one was her favourite and she sang birthday song repeatedly for herself & pretend to blow the candles), buttons, apple, orange, elephants, flowers, many more.

some of the things created by the family.....

 Come and make play dough and give a lot of fun to your small kids whilst develop their creativity at the same time!

By: Roz@HomeKreation

INGREDIENTS:

1 cup Flour

1/4 cup Salt

1 tsp Oil

Hot Water

METHOD:

1. Mix in water slowly into the rest of ingredients until just enough to form a dough.

Knead until smooth dough is formed.

2. Colour as you like & knead to mix well.

3. Have fun!
*************************

BAHASA MALAYSIA VERSION

Seronok nya Liana first time bermain dgn play doh, tambahan pula kesemua ahli keluarga bermain bersama2 & gelak-ketawa setiap kali sesuatu di hasilkan mengikut kretiviti masing2.

Kalau ada tepung yg dah expired tu jangan di buang. Meh buat play doh untuk anak2 kecil anda.Pasti mereka akan riang gembira dapat bermain bersama2 anda.

By: AlongRoz@HomeKreation

BAHAN2:

1 cwn Tepung

1/4 cwn Garam

1 st Minyak

Air Panas

CARA2:

1. Tuangkan air panas ke dalam kesemua bhn2 lain perlahan2 sambil di gaul sehingga doh terbentuk.

2. Warnakan & uli sehingga sebati.

3. Have fun!

Kuih Kaswi Citarasawan

Assalamualaikum.

Kali ni Mas try Kuih Kaswi resepi Kak Wan pulak, setelah dipromot oleh mek ampang  Izahdaut. Mas buat khamis lepas...baru hari ni nak entrykan resepi..sabo jerk..nak mengupdate blog pun ikut mood...he3.... maceh makcik rekemenkan resepi kaswi Kak Wan ni....memang berbaloi2 mencuba resepi ni...memang sedappp.....lagi resepi kuih yang senang dibuat dan sedappp dimakan....memang dapat banyak untuk 1 adunan tu...baru2 ni Kak Sheila pun dah try kaswi ni.....memang terbaikk...

Kuih Kaswi Citarasawan

Resepi: Kak Wan

Sumber: Izahdaut, Kak Che Ct dan Kak Sheila

Bahan A :

1 1/2 cawan gula merah

1/2 cawan gula pasir

1 cawan air

2 helai daun pandan, disimpul

(jadikan 2 cawan air gula)

Bahan B :

1 1/2 cawan tepung gandum

1/2 cawan tepung ubi

3 cawan air

2 sudu besar air kapur

Bahan C :

Kelapa parut dicampur sedikit garam

Loyang 9" atau acuan lompang

Cara-cara :

Satukan bahan A, masak di atas api sederhana hingga larut. Sejukkan.

Sebatikan bahan B, kacau rata dengan whisk.

Satukan bahan B dan bahan A, kacau rata dan tapis.

Tuangkan ke dalam loyang yang telah di sapukan dgn sedikit minyak. Tutup loyang dengan aluminium foil dan kukus selama 1/2 jam.

Biarkan sejuk baru dipotong dan di hidang bersama kelapa parut.

Beef Burger with Coleslaw & Black Pepper Sauce

 Our breakfast this morning..... Beef burger and Hash Browns

 Grilled buns filled with beef burger dipped in black pepper sauce, a slice of cheese, grilled onions, a slice of cucumber, tomato, coleslaw and chilli sauce. A couple of fried Hash Browns to accompany the burger.... this is enough to keep us full until late afternoon and hence lunch will be light menu...!

BAHASA MALAYSIA VERSION

Sarapan pagi ni buat Burger Daging & Hash Browns sebab anak2 Along suka makan camni. Famili kami memang suka makan berat2 waktu pagi & tengahari nanti makan ringan2 jer.

Ban burger tu Along sapu majerin & panggang atas kuali sehingga garing. Isikan ban roti tu dengan burger daging yg di celup dgn sos lada hitam, sekeping keju, bwg besar di goreng layu, timun, tomato, coleslaw & sos cili.

Terubuk Masin Masak Lemak Cili Padi + Terung Asam

 Yesterday I received a parcel from a dear FB friend containing fresh salted Terubuk (Longtail Shad) specially flown from Kuching. She suggested this dish and therefore I asked a favour from hubby to buy Terung Asam (local sour brinjal) after office hours today as I cannot wait to try.

Indeed she is right that the salted Terubuk from Kuching is a lot fresher than the ones sold in Miri. It is also a lot less salty. My hubby and I enjoyed our dinner very much tonight - thanks so much dear friend.

Salted Terubuk / Longtail Shad

Terung Asam (local sour brinjal)

Here is the recipe:

Salted Longtail Shad in Chili Padi Green Broth + Local Sour Brinjal
By: Roz@HomeKreation
INGREDIENTS:
1 Salted Terubuk
4 Shallots*
10 Chili Padi*
3 Green Chilies*
1" Turmeric Root* (* pounded) 
1 Lemongrass - bruised 
1 small Terung Asam - sliced with skin on (it will be easily peeled off after cooked) 
1 bowl Thin Coconut Milk
1 bowl Thick Coconut Milk
4 Green Chilies - cut lengthway
MSG (optional) 

METHOD:
1. Clean salted terubuk with a lot of water so that it is not too salty & scale-off.
Cut into big pieces (if too small it will break during cooking).

2. Place all ingredients into a pot, except thick coconut milk.
(Note that no need to add salt to cooking as fish is already salty)
Cook until Terung Asam is tender.
Add in sliced green chilies & thick coconut milk & off the fire once boiled.

3. Serve with white rice.

BAHASA MALAYSIA VERSION

Along tak pernah lagi masak ikan terubuk masin macam ni. Buat ni setelah kawan FB tersayang kirimkan ikan terubuk masin yang segar dari Kucing dan dia cadangkan masak begini. Memang sedap lah, terbuntang Along & hubby selepas dinner tadi, makan sungguh2.... hehe.

Tak larat lak nak menaip banyak2 malam ni.... rasa nya semua org pun pandai masak lemak kan.... kot2 ada yg nak resipi, kaborkan kat ruangan komen ya, senang2 nanti Along update kalau ada permintaan.

Kepada kekawan yg singgah, tq banyak2.... lambat sikit Along balas kunjungan ya... letih ni selalu jer berjaga macam burung hantu...... almaklum Along bekerja di siang hari, cuma lewat malam jer masa yg ada untuk berblogging.

Wholemeal Heart-Shape Tuna Buns

 I have not been making bread for quite some time and the Bread Maker has been packed in the store room too long - time to get it working again.

 I always prefer wholemeal over white bread - it has better aroma, more filling and most of all healthier especially if they are homemade!

TQ all who contributed the recipe and ideas.

By: Roz@HomeKreation
Bread recipe source: Mamafami (Original by Kak Hanieliza)
Tuna Filling by HomeKreation
Heart shaping method: Various sources (see below)
Recipe edited to share how I made mine
Makes: 20 buns
INGREDIENTS:
500g Wholemeal Flour
25g Milk Powder
50g Caster Sugar
10g Instant Yeast
1 tsp Bread Softener (HK: I skipped) 
1 Egg - beat slightly 
1/2 tsp Salt
250ml Water
75g Margarine

TUNA FILLING:
1 can Tuna Flakes in Water
2-3 tbsp Mayonnaise
1 Kasturi Lime
1/2 Big Onion*
1 Red Chili* (* chopped) 
- METHOD: Mix well
Cheddar Cheese Spread

METHOD:
1. Mix well all dry ingredients.
Add in water and knead till a soft dough is formed.
Add in margarine and knead again till soft and elastic.
Cover dough & let it prove until double size & knead again.

2. Alternative method using breadmaker: 
Place all ingredients, except margarine, in breadmaker & process until well mixed.
Add in margarine and let it process until dough is ready.

3. Divide the dough into 20 balls.
Shape the dough to your liking.

4. For heart shape tuna buns see below diagram.
Shape into heart, let it rise for 15 minutes.
Brush top with egg & place tuna filling.
Pipe cheddar cheese spread on top.
Sprinkle paprika to decorate.

5. Bake in a preheated oven at 180C till golden brown.

Click photo to enlarge view

Shaping dough into heart shape (refer to diagram above):
Cara2 membentuk roti hati (sila rujuk gambar di atas):

METHOD 1:
Source - KakWan
Roll dough into a long cylinder.  Bend into V shape & fold each end into the middle to form a heart shape.
Buat bentuk jari panjang & lipat bentuk V. Lipat kedua2 hujung ketengah membentuk hati.

METHOD 2:
Source: here
Roll dough into a long cylinder & flatten it slightly. Make a slit in the middle & open it. Push one end towards the other end with your finger to form a heart shape.
Buat bentuk jari panjang & leperkan sedikit. Potong di tengah2 & buka sedikit. Tolak satu hujung kehujung satu lagi dgn jari anda membentuk hati.

METHOD 3:
Source: Ayin
Roll dough into a long cylinder. Cut the cylinder into two but leaving 1" uncut at the top. Fold each end into the middle to form a heart shape.
Buat bentuk jari panjang. Potong dua di tengah2 tapi tinggalkan 1" di atas nya. Lipat kedua2 hujung ketengah membentuk hati.

BAHASA MALAYSIA VERSION

Mood meroti muncul kembali setelah sekian lama.... saja nak dera cik BM yg dah tidor lama kat dlm setor tu. Meh jamu mata & melayur resipi.Terima-kasih kpd kesemua yg menyumbang resipi & idea.

Roti Tuna Bentuk Hati

By: AlongRoz@HomeKreation

Bread recipe source: Mamafami (Original by Kak Hanieliza)

Tuna Filling by HomeKreation

Cara2 nak membentuk hati: Various sources (tengok kat gambar atas)

Alih bahasa ke BM oleh HomeKreation

Bilangan: 20 ketoi

BAHAN2:

500g Tepung Wholemeal

25g Susu Tepung

50g Gula Kastor
10g Instant Yeast
1 tsp Bread Softener (Along tak bubuh) 

1 bj Telur - pukul sedikit

1/2 st Garam
250ml Air
75g Majerin

TUNA FILLING:

1 tin Tuna Flakes in Water

2-3 sb Mayonnaise

1 bj Limau Kasturi

1/2 bj Bwg Besar*

1 bj Cili Merah* (* cincang) 

- CARA2: Campur sebati.

Cheddar Cheese Spread

CARA2:

1. Campurkan bahan2 kering sehingga sebati.

Masukkan air & uli sehingga lembut.

Masukkan majerin & uli sehingga kenyal.

Tutup doh & rihatkan doh sehingga naik 2x ganda.

2. Jika menggunakan breadmaker: 

Masukkan kesemua bhn ke dlm BM, kecuali majerin, dan proses sebentar sehingga membentuk doh.

Masukkan majerin dan biarakan ia proses secara otomatik sehingga sedia.

3. Bahagikan doh kpd 20 biji bebola.

Bentukkan spt yg di kehendakki.

4. Lihat gambar di atas cara2 membentuk ban hati.

Rihatkan 15 minit sehingga naik.

Sapu permukaan dgn telur & letakkan inti tuna.

Paipkan cheddar cheese spread di atas inti tuna. 
Tabur serbuk paprika supaya nampak menarik.

5. Bakar dalam ketuhar yg telah dipanaskan 180C sehingga keperangan.

Also made some plain Red Bean Buns which is my hubby's favourite

Karipap Rangup

Assalamualaikum.

Hmmm..lama benar tak mengupdate blog...he3..kalau dah datang mood lemau..gini la jadinya..jadi meh layan Karipap pulak..intinya Mas buat ikut resepi sendiri, diletak ikan bilis dan udang kering yang ditumbuk...cuma dohnya Mas ikut resepi Nasuha@myResepi yang asalnya Karipap Daging Rangup..memang sedapp karipap ni...rangupppp...mungkin sebab diletakkan butter cair, air ais dan telur ...lebihan doh tu Mas goreng dan sedapp dimakan begitu saja tau...satu lagi resepi doh karipap yang harus dicuba... maceh pada tuan resepi Nasuha...tengok respon kat Myresepi, ramai juga yang sudah mencubanya....jadi selamat mencuba yerkk....Mas copykan ajerk resepi inti daging tu sekali, mana tahu ada yang nak mencubanya...kalau nak resepi inti karipap yang Mas buat ni, boleh tengok DISINI.

Karipap Rangup

Resepi : Nasuha@myResepi

Bahan Inti :

500 g kentang - dipotong dadu

300 gm bawang besar - dipotong dadu

400 gm daging cincang @ daging lembu dipotong dadu kecil

Bahan ditumbuk Lumat :

½ biji bawang besar

2 ulas bawang merah

2 ulas bawang putih

½ inci halia

½ sd besar jintan manis

3 sudu besar (75 ml) serbuk kari

2 sudu besar minyak

½ batang besar kulit kayu manis

2 sd teh gula / secukup rasa

1 sd teh garam / secukup rasa

350 ml air

Doh Karipap :

500 g tepung gandum - diayak

½ sd besar garam

94 g lepa susu (karipap jadi rangup) @ marjerin.

1 biji telur

½ cawan ais. letak je cube ice dlm cwn yg standard saiz d rumah.

250 ml air

Minyak untuk menggoreng dan Secukup tepung untuk mencanai

Cara-cara :

Inti :

Panaskan minyak dan tumis kulit kayu manis hingga kembang. Masukkan bahan tumbuk dan kacau hingga wangi. Bila garing masukkan serbuk kari dan kacau atas api perlahan hingga bergumpal.

Masukkan daging yang telah dicuci dan gaul sebati. Masukkan garam. Kemudian, masukkan air dan biarkan mendidih hingga agak kering baru masukkan gula dan kentang.

Kacau hingga mula kering. Masukkan bawang dadu dan kacau sebentar. Angkat dan sejukkan.

Doh :

Masukkan tepung dalam mangkuk.

Gaulkan air bersama garam dan ais. Sementara itu gaul tepung dgn telur hingga jadi serbuk roti. Panaskan lepa susu @ marjerin @ campuran sepertinya atas api kecil hingga bebuih dan tuang rata2 atas tepung tadi.

Gaul lagi hingga jadi serbuk roti - gunakan hujung jari. Masukkan sedikit demi sedikit air ais bergaram dan gaul hingga jadi doh. Hentikan penambahan air bila dah jadi doh. keperluan air mengikut jenis tepung. Rehatkan 1 jam.

Bahagikan doh 2 bahagian (setiap bahagian menghasilkan ±25 keping karipap) Ambil 1 bahagian dan canai nipis atas landasan bertepung. gulung ketat2 dan golek hingga jadi selinder .

Potong gulungan silinder tadi hingga mendapat +- 20 ke 25 ketul. Canai nipis (2mm) setiap satu ketul dan isikan 1 sd besar (kalau suka inti banyak)/ 1 sd the penuh (inti sederhana) .Tutup dan picit untuk menutupkannya, Kelim kemas-kemas untuk mengelakkan bocor sewaktu menggoreng.

Ulangi proses mencanai nipis setiap ketul hingga habis.

Goreng terendam atas api perlahan - sederhana hingga kuning keemasan. Tos atas kertas dapur dan hidangkan.

Nota :

Boleh juga digunakan crisco, minyak sapi, mentega atau keduanya (nisbah 1/2:1/2). Kalau malas nak canai semua doh, boleh beku doh dibalut plastic dalam. Nak guna, keluarkan dan tunggu kembali asal. 

Karipap belum digoreng boleh disimpan lama dengan menyusunnya atas dulang terlebih dahulu dan letak dalam fridge hingga beku. (1-2 jam). Kemudian ambil setiap satu dan balut plastic agar tak melekat, baru boleh simpan dalam bekas plastic dan letak dalam fridge semula.

Kek Batik Arora

 This is the latest hits amongst the bloggers right now and I don't want to be left out since the ingredients are all readily available and quite easy to prepare. The taste is surprisingly nice too (despite simple ingredients) and soft texture.

I'm very happy that I was successful this time in getting the whole cake out from the Wilton cake mould in whole perfectly and beautifully. The cake sticked so badly the last two times when I tried - I shared my frustration here. A couple of kind readers wrote to me to share some tips and only now I managed to try the bundt pan again and it works! The tips given is to use veg spray instead of butter & flour. Thanks so much to both of them.

By: Roz@HomeKreation
Source: Ummi & Ady (Original source: Cida@DeNuanza) - tq to all
Translated into English by HomeKreation
INGREDIENTS:

250g Butter
100g Caster Sugar
1/2 cup Condensed Milk

6 Eggs

250g Flour*

2 tsp Baking Powder* (* sift together)
1 tsp Vanilla Essence

5 Colours

METHOD:

1. Beat butter & sugar until fluffy & pale.

Add in condensed milk & mix well.

Add in egg one by one until well mixed.

Fold in flour until just mixed.

2. Divide batter into 5 portion and colour each as preferred.

Drop a tbsp of each colour alternately or layer them like mine.
 

3. Bake 160C for 45 minutes until cooked.

TIPS: Make sure oven is pre-heated before start baking. 
***************************************************

BAHASA MALAYSIA VERSION

Kek ni sekarang tengah meletop-letop..... ramai gang2 blogger yg dah cuba. Along baru ternampak kat rumah Ummi & Ady - terus tergoda sebab bahan2 pun mudah dan sedia ada. Memalam pun sempat lagi Along gi godek2 kat dapur, sekejap dah siap. Panas2 semua nak terkam sebab they all memang minat makan kek panas2 tapi terpaksa lah bersabar sebab sesi fotografi dulu....hehe. Sebab tu lah gambor pun tak berapa nak cun, kelam-kabut sbb ramai dok beratur menunggu. Sedap rupa nya kek ni walau pun bahan2 yg simple, manis sedang elok & tekstur yg gebu & tak kering.

By: AlongRoz@HomeKreation

Source: Ummi & Ady (Original source: Cida@DeNuanza) - tq to all

Resipi di edit supaya mudah rujuk

BAHAN2:
250g Mentega
100g Gula Kastor
1/2 cwn Susu Pekat Manis
6 biji Telur 
250g Tepung Gandum*
2 st Baking Powder* (* ayak sama)
5 jenis Pewarna dan Perisa (Along cuma guna 1 st Esen Vanilla) 

CARA2:
1. Pukul mentega & gula sehingga putih.
Masukkan susu pekat manis dan pukul sebati.
Masukkan telur sebiji demi sebiji dan pukul lagi hingga sebati.
Masukkan tepung & kaup-rata dgn spatula.
 
2. Bahagikan adunan kepada 5 bahagian dan warnakan atau perisakan ikut kesukaan.
Tompok-tompokkan setiap warna dlm loyang sampai habis.
(Along lapiskan selapis2 dlm bundt pan)
 
3. Bakar 160C selama 45 minit atau sehingga masak.

TIPS: Panaskan oven terlebih dahulu sebelum mula membakar kek.

Nasi Komok Ayam

 I was curious about this unheard of rice name so gave it a try to find out how the taste like. The name Nasi Komok means Thai Biryani Rice. The outcome was ok but my two sons don't really fancy the smell of the coriander leaves in the rice & sauce. Luckily my hubby was ok with it. Thanks Ayu for sharing.

Komok sauce

By: Roz@HomeKreration
Source: Ayu (Original by: Azian @Aziancollection)
Recipe translated into English & edited by HomeKreation as below
INGREDIENTS:
3 cups Bhasmati Rice - wash & soak for a 10 min 
3 tbsp Ghee
Mixed Spices - Cinnamon stick, Star Anise, Cloves & Cardamon 
4 Shallots*
1" Ginger*
4 cloves Garlic* (* sliced thinly) 
3 tbsp Komok Spice
4 cups Water
3 stalks Coriander roots
1/2 Chicken - cut 3 
200ml Fresh Milk 
Salt

METHOD:
1. Heat up ghee & stir-fry mixed spices and sliced ingredients* until fragrant.
Add in Komok spice mix & stir quickly.
Add in water, coriander root & chicken.
Cover & cook until chicken is half cooked.

2. Lift out the chicken & rub with salt, turmeric powder, chili paste & pounded ginger.
Deep fry (I grilled mine) until cooked.

3. Reserve 1 cup komok soup for chili sauce.
Place the remaining komok soup into an electric rice cooker.
Add in rice, milk, salt and let it cooked.

4. Serve rice with grilled/fried chicken, chili sauce and cucumber pickles. 

KOMOK SPICE MIX
2 tsp Curry Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Fennel Powder
1/2 tsp Cinnamon Powder 

CHILI SAUCE
1 cup Komok Soup
Chili Padi
Red Chili
1 clove Garlic
1 tbsp Vinegar
Coriander Leaves
Salt & Sugar
- Blend
**********************************************

BAHASA MALAYSIA VERSION
Tak pernah dengar nama Nasi komok, jadi Along pun cuba lah. ok lah rasa nya tapi anak2 Along tak berapa minat bau daun ketumbar tu. Hubby Along ok jer tak komplen. Sekurang2 nya tau lah sudah rasa nasi komok ni....

By: AlongRoz@HomeKreration

Source: Ayu (Original by: Azian @Aziancollection)

Along edit sedikit resipi asal

BAHAN2:

3 cwn Beras Bhasmati - basuh & rendam 10 min 

3 sb Minyak Sapi

Rempah Tumis - Kulit Kayu Manis, Cengkih, Pelaga, Bg Lawang

4 ulas Bwg Merah*

1" Halia*

4 ulas Bwg Putih* (* hiris nipis) 

3 sb Rempah Komok

4 cwn Air

3 btg Akar Ketumbar

1/2 ekor Ayam - potong 3 

200ml Susu Segar

Garam

CARA2:

1. Panaskan minyak sapi & tumis rempah tumis & bhn2 hiris sehingga garing.

Masukkan rempah Komok & kacau cepat.

Masukkan air, akar ketumbar & ayam.

Tutup & masak sehingga ayam separuh masak.

2. Keluarkan ayam & lumur dgn garam, serbuk kunyit, cili mesin & halia tumbuk.

Goreng atau panggang sehingga masak.

3. Asingkan 1 cwn air rebusan komok utk cili sos.

Masukkan air rebusan selebih nya ke dlm rice cooker.

Masukkan beras, susu, garam & biar masak.

4. Hidangkan nasi dgn ayam, sos cili & timun jelantah.

REMPAH KOMOK

2 st Serbuk Kari

1 st Serbuk Kunyit
1 st Serbuk Ketumbar
1/2 st Serbuk Jintan Manis

1/2 st Serbuk Jintan Putih

1/2 st Serbuk Kayu Manis

SOS CILI

1 cwn Air Rebusan Komok

Cili Padi

Cili Merah

1 ulas Bwg Putih

1 sb Cuka

Daun Ketumbar

Garam & Gula

- Kisar sebati

Red Velvet Cheesecake

 Tried this recipe to serve in the office last Thursday for belated CNY celebration and corridor decoration competition. It was such a fun day despite everybody was very busy with workload. Nevertheless we managed to decorate the office within few hours just before the competition start. Decoration alone is no fun without food so we also served some festive food including few types contributed by myself. One of my colleague put up a teaser at the corridor entrance to persuade the judges.... LOL.

The cake taste is good with moderate sweetness. There is slight problem with decoration which start to smudge after taken out from fridge due to condensation. The cake also get soaked by the condensation.....

TQ to Maz@Ilhamdapur for sharing a beautiful recipe. Also TQ to Azlita@MasamManis for idea to sketch little rossette that she made on cheese tarts.

By: Roz@HomeKreation
Source: Maz@IlhamDapur (TQ...!)
Translated into English by HomeKreation.
Recipe below is doubled from the original recipe.
Makes 9" square
INGREDIENTS:
120g Butter
220g Caster Sugar
2 Eggs
1 tsp Vanilla Essence
240ml Fresh Milk*(HK: I used Ideal Milk)
1 tbsp Lemon Juice (HK: I replaced with lime juice)
1 tsp Red Colour*
1 tsp Chocolate Emulco* (* mixed & rest 5 min) 
250g + 2 tbsp Flour + ½ tsp Salt
1 tsp Baking Powder
1 tsp Vinegar
400g Cream Cheese
2 Eggs
120g Sugar
1 tsp Vanilla Essence

METHOD:
1. Cream butter & sugar until fluffy.
Add in egg one by one & beat until well mixed.
Add in VE.
Add in flour alternately with milk mixture, start & end with flour.

2. Mix BP & vinegar until foamy.
Add into the batter.

3. Line tin with overflow paper (so that cake can be lifted out of tin easily).
Pour batter into the tin & bake 170C for 30min until cooked.

4. Beat cream cheese & sugar until smooth.
Add in VE & egg one by one until well mixed.
Pour onto baked cake and sketch your preferred pattern.
Bake 150C (bottom heat only) for 30-35 minutes (HK: I did not use steam-bath method).

TIPS: Ensure all ingredients at room temperature.
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Just came out from the oven

BAHASA MALAYSIA VERSION

 Tahun Baru Cina dah berakhir tapi hanya Khamis lepas barulah kami berkesempatan menyambut nya di pejabat dengan acara pertandingan menghias pejabat. Cheesecake ni adalah salah satu juadah yg sempat Along siapkan. Ramai juga yg suka tapi Along kurang puas-hati sbb lorekan atas nya comot apabila kek tu berpeluh selepas di keluarkan dari peti sejuk. Kek nya pun jadi lembab sebab berpeluh....Next time kalau buat, kena makan cepat2....hehe.

TQ Maz atas resipi yg cantik molek ni ya. Juga TQ to Azlita@MasamManis atas idea buat pattern bunga ros kecil yg dia buat atas cheese tarts.

By: Roz@HomeKreation

Source: Maz@IlhamDapur

Resipi di taip semula utk mudah rujuk

Along gandakan resipi spt di bawah.

Saiz: 9" persegi

BAHAN2:

120g Mentega

220g Gula Kastor

2 bj Telur

1 st Esen Vanilla

240ml Susu Segar* (Along guna susu Ideal)

1 sb Jus Lemon (Along guna jus limau)

1 st Pewarna Merah*

1 st Chocolate Emulco* (* campur & rihat 5 min) 

250g + 2 sb Tepung Gandum + ½ st Garam

1 st Baking Powder

1 st Cuka

400g Cream Cheese

2 bj Telur

120g Gula Kastor

1 st Esen Vanilla (Along ganti jus lemon dgn EV)

CARA2:

1. Pukul mentega & gula sehingga berkrim.

Masukkan telur satu-persatu sambil di pukul sehingga sebati.

Masukkan VE.

Masukkan tepung selang-seli dgn susu, bermula & berakhir dgn tepung.

2. Campur BP & cuka sehingga berbuih.

Campurkan ke dlm adunan sehingga sebati.

3. Lapik tin dgn kertas yg panjang melibihi tinggi tin supaya senang kek di keluarkan nanti.

Tuangkan adunan & bakar 170C selama 30min sehingga masak.

4. Pukul cream cheese & gula sehingga berkrim.

Masukkan EV & telur satu-persatu sambil di pukul sehingga sebati.

Tuangkan ke atas kek & lakarkan pattern yg di kehendakki.

Bakar 150C (api bawah sahaja) selama 30-35 minit (Along tak guna steam bath).

PETUA: Pastikan semua bahan di suhu bilik