NICEFOOD

Other Dishes

2011-04-03T16:27:00.001+07:00

	Tempura more information Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan's most famous dishes internationally.
	Okonomiyaki more information Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.
	Monjayaki Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough.
	Gyoza more information Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.
	Chawanmushi Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside.
	Tsukemono Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is usually served with Japanese meals.

Sumber: http://www.japan-guide.com/e/e2035.html

Soya Bean Dishes

2011-04-03T16:27:00.000+07:00

Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:

	Yudofu Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.
	Agedashi Tofu Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.
	Miso Soup A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.

Sumber: http://www.japan-guide.com/e/e2035.html

Yoshoku Dishes

2011-04-02T14:32:00.000+07:00

A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:

	Korokke more information Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes.
	Omuraisu Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup.
	Hayashi Raisu Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon.
	Hamubagu Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun.

Sumber: http://www.japan-guide.com/e/e2035.html

Sushi

2011-04-02T14:31:00.000+07:00

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. It is usually served on special occasions.

During the Edo period, "sushi" refered to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:

	Nigiri Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
	Gunkan Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
	Norimaki Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan.
	Temaki Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
	Oshizushi Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box).
	Inari Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
	Chirashi Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice. It can resemble domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.

Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi.

Sumber: http://www.japan-guide.com/e/e2038.html

Baked Sugee Kuih (Bingka Suji)

2011-04-01T18:30:00.000+07:00

I love this, I love this.....! It tastes so nice, moderately sweet and perfect texture which is not too hard neither too soft. The top was browned under a grill for extra fragrant.

I'll share the recipe later as I'm getting ready for dinner soon.... taaaa, see you.

Fried Cencaluk

2011-03-31T21:47:00.000+07:00

It is Cencaluk season in Miri now... Fresh shrimps are not as much as last year season and therefore Cencaluk is more expensive this time. This is one of the simplest way to cook Cencaluk apart from eating it raw.... such an appetiser!

By: Roz@HomeKreation

INGREDIENTS:

3 tbsp Cencaluk

Some Cili Padi*

1 Big Onion* (*sliced)

A pinch Ikan Bilis / Anchovies

Lime

METHOD:

1. Heat up some oil & stir fry sliced chilies, onion & Ikan Bilis.

Add in Cencaluk & stir fry for a while.

Dish out & serve with lime.

2. Serve with white rice along other dishes (like curry).

BAHASA MALAYSIA VERSION

Cara mudah memasak lauk Cencaluk selain makan mentah. Cara ni boleh mengelakkan drpd sakit perut bagi yang tak tahan makan cencaluk tanpa di masak.

By: AlongRoz@HomeKreation

BAHAN2:

3 sb Cencaluk

Sedikit Cili Padi*

1 bj Bwg Besar* (*hiris)

Sejemput Ikan Bilis

Limau Kasturi

CARA2:

1. Panaskan sedikit minyak & tumis cili, bwg & Ikan Bilis sehingga wangi.

Masukkan Cencaluk & masak sebentar.

Hidangkan dgn limau.

2. Enak di makan dgn nasi putih & lauk lain spt kari.

Fish tagine recipe

2011-03-31T18:14:00.001+07:00

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish tagine Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Fish tagine.

Preparation Time 15 minutes

Cooking Time 20 minutes

Ingredients (serves 4)

1/4 cup (60ml) olive oil

2 Spanish onions, halved, thinly sliced

1 small (200g) orange sweet potato, halved lengthways, sliced

1 red capsicum, seeded, thickly sliced

2 tsp freshly ground black pepper

1 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces

2 tomatoes, cut into wedges

2 cups (400g) couscous

1/2 cup (40g) flaked almonds, roasted

1 clove garlic, crushed

2 tsp finely grated lemon rind

1 cup coarsely chopped coriander

Method

1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.

2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.

3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.

Source

Notebook: - July 2006, Page 121

Recipe by Michelle Noerianto

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Black Bottom Banana Cake

2011-03-30T22:14:00.000+07:00

Another marvelous banana cake recipe.... What I like about it, is using only one egg to produce a standard size cake and yet the cake is light & fluffy. Many others have tried it too with positive comments. I made this to return my friend's container (who gave me Kelupis the other day).

By: Roz@HomeKreation

Source: Taste of Home / Ika

Makes 8" square (Original used 13"x9" pan which I find too big)

INGREDIENTS:

1/2 cup Butter - softened

1 cup Sugar (I reduced slightly)

1 Egg

1 tsp Vanilla Essence

1 1/2 cup Mashed Ripe Bananas (6 Pisang Abu)

1 1/2 cup Plain Flour*

1 tsp Baking Powder*

1 tsp Baking Soda*

1/2 tsp Salt* (* combined)

1/4 cup Cocoa Powder

METHOD:

1. Cream butter and sugar until light and fluffy.

Beat in egg and vanilla.

Stir in the bananas.

Add in flour mixture and mix well.

2. Divide batter into two portions.

Add cocoa to one portion & spread into the greased baking pan.

Spoon remaining batter on top.

3. Bake at 170° for 30 minutes or until the a toothpick inserted near the center comes out clean.

Cool a wire rack.

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BAHASA MALAYSIA VERSION

Resepi ni hanya menggunakan sebiji telur utk menghasilkan kek yg agak besar. Kek nya lembut & gebu. Rasa pun sangat sedap.

Saiz 8" persegi

BAHAN2:

1/2 cwn Butter - lembutkan

1 cwn Gula

1 bj Telur

1 st Vanilla Essence

1 1/2 cwn Pisang Lecek (6 Pisang Abu)

1 1/2 cwn Tepung Gandum*

1 st Baking Powder*

1 st Baking Soda*

1/2 st Garam* (* satukan)

1/4 cwn Serbuk Koko

CARA2:

1. Pukul butter & gula sehingga ringan & gebu.

Masukkan telur & esen vanilla, pukul rata.

Masukkan pisang & kacau rata.

Masukkan tepung & gaul sehingga sebati.

2. Bahagi adunan kpd dua adunan.

Masukkan koko ke dlm satu bahagian & ratakan ke dlm tin yg di gris.

Sudukan sebahagian lagi di atas nya.

3. Bakar 170° selama 30 minutes atau sehingga masak.

Sejukkan di atas redai.

Published Apology Over Ciplak Case

2011-03-30T18:24:00.000+07:00

Actually I have no mood talking about this subject anymore. However, I just want to close the subject herewith and recognise the action taken by The Borneo Post to publish an apology over the ciplak case that I shared here earlier on. Although the guilty party is the Supreme Chicken, The Borneo Post has acted professionally on the matter.

Pumpkin & Pumpkin Leaves Dish (Again)

2011-03-29T17:19:00.000+07:00

My favourite dish.... with Sambal Belachan, salted fish & Fried Fish to go along, I can eat two plates of rice ...LOL.

Recipe was posted earlier here. That was indeed the last time I had it which is more than two years ago. Pasted the recipe here again (with slight modification) and Bahasa Malaysia translation.

By: Roz@HomeKreation

INGREDIENTS:

½ small Young Pumpkin - diced

Young Pumpkin Leaves

Some Chilli Padi*

3 Shallots* (* pounded)

½ tsp Turmeric Powder

½ pot Coconut Milk

Salt

METHOD:

1. Boil the pumkin until 3/4 cooked.

Add in the rest of ingredients & cook until boiled and veg are cooked.

2. Serve with white rice.

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BAHASA MALAYSIA VERSION

Labu & Pucuk Labu Masak Lemak

Lauk kegemaran..... pekena dgn ikan masin, ikan goreng & sambal belacan..... nyum2, dua pinggan nasi...hehe

By: AlongRoz@HomeKreation

BAHAN2:

½ biji Labu kecil - potong kiub

Seikat Pucuk Labu

Cilli Padi*

3 ulas Bwg Merah* (* tumbuk)

½ st Serbuk Kunyit

½ periuk Santan

Garam

CARA2:

1. Rebus labu sehingga 3/4 masak.

Masukkan kesemua bahan2 & masak sehingga menggelegak & sayur masak sepenuh nya.

2. Hidangkan dgn nasi & lauk sampingan.

Nasi Dagang Kinabalu II

2011-03-28T21:27:00.000+07:00

I was trying to finish off the last portion of the black rice that I bought from Kinabalu mount last year end and complement it with whatever ingredients I can find in the freezer/fridge. So here what I came up with.... The organic rice fragrant was nice and delicious combination with the dishes please the whole family. There were Kembung Gulai Gayung, battered fried chicken, mixed salads and Sambal Belacan to accompany the Black Nasi Dagang.

I am just too sleepy right now and sorry not able to type the recipe at the moment because it is very lengthy. If anyone interested, please shout & will update it later.... Good Night!

Here is the recipe update @ Wed 23rd March2011 but in a simplified version. Too long to type in the normal format. If you don't understand, please ask.

By: Roz@HomeKreation

1. RICE

Wash 3 cups of Kinabalu Black Rice & 1 cup white rice & place it in a rice cooker.

Add 3 shallots & garlic (sliced) & 1" Ginger.

Add in 4 cups of thin coconut milk & salt. Cook using automatic rice cooker.

(I purposely did not add any flavour from either Pandan leaf, lemongrass or fenugreeks in order to enjoy the original fragrant from the organic rice)

2. KARI IKAN GAYUNG (Fish Curry)

Pound 5 shallots, 1 clove garlic, 1" galangal, 1 candle nut, 2 tbsp coriander seeds, 1 tsp cumin seeds.

Heat up some oil & stir fry pounded ingredients & 4 tbsp chili paste until fragrant.

Add in 1 lemongrass, coconut milk, 1 tbsp kerisik, tamarind piece, salt & stir until boil.

Add in fish & sliced green chilies.

3. RAW SALAD

Slice thinly long beans, cabbage, carrots, big onions, chilies, daun kesum (polygonum) & lemon.

Mix & add in 1 tbsp vinegar, salt & sugar.

4. SAMBAL BELACAN

Fry chili, belacan, ikan bilis & then pound finely. Add salt, sugar & lime juice to taste.

Liver Serunding (Serunding Hati)

2011-03-27T21:08:00.000+07:00

Just wanted to clear the beef liver stock in the freezer which has been in it for so long. Inspired from the popular local dish in Miri using beef lungs called "Hati Boyak" (crocodile heart).

By: Roz@HomeKreation

INGREDIENTS:

400g Beef Liver - sliced small pieces

1/2 tsp Turmeric Powder

8 Shallots*

2 cloves Garlic*

1 tbsp Fennel Seeds*

2 tbsp Coriander Seeds*

2 Lemongrass* (* pounded)

3 tbsp Chili Paste

1/4 cup Thick Coconut Milk

Salt & Sugar

METHOD:

1. Rub beef liver with salt & turmeric powder.

Shallow fry until half cook & dish out.

2. Reduce the amount of oil & stir fry chili paste & pounded ingredients until fragrant.

Add in coconut milk, salt, sugar & liver.

Stir fry until dry like serunding.

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BAHASA MALAYSIA VERSION

Serunding Hati Lembu

By: AlongRoz@HomeKreation

BAHAN2:

400g Hati Lembur - potong kecil

1/2 st Serbuk Kunyit

8 ulas Bwg Merah*

2 ulas Bwg Putih*

1 sb Jintan Manis*

2 sb Biji Ketumbar*

2 btg Serai* (* tumbuk)

3 sb Cili Pes

1/4 cwn Santan Pekat

Garam & Gula

CARA2:

1. Lumurkan hati dgn garam & serbuk kunyit.

Goreng dgn minyak yg sedikit sehingga separuh masak. Ketepikan.

2. Kurangkan minyak & tumis bhn tumbuk sehingga wangi.

Masukkan santan, garam, gula & hari.

Kacau sehingga kering.

Oat Porridge (Bubur Oat)

2011-03-27T08:27:00.000+07:00

Healthy and filling breakfast..... This is one way of preparing delicious oatmeal breakfast and suitable for all range of age from toddlers to adults. My hubby, sons and Liana all like it.This is one of our regular menu for breakfast.

By: Roz@HomeKreation

Serves: 5-6 persons

INGREDIENTS:

1 packet (200g) Instant Oatmeal

1 Chicken Breast - minced

1 Carrot - diced into tiny bits

4 cloves Garlic - chopped

Salt & Pepper

Garnish - Fried Onions, Chili, Spring Onion

METHOD:

1. Heat up few tbsp oil stir fry garlic until golden.

Add in chicken & stir until well mixed.

Add in 2 liter of water, salt & pepper.

Cover & let it boil & simmer for few minutes.

2. Add in oatmeal & let it boil.

Serve immediately with garnishes.

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BAHASA MALAYSIA VERSION

Menu yang sihat & mengenyangkan. Rasa pun sedap & kesukaan se isi keluarga. Sesuai untuk semua peringkat umur dari kanak2 sehinga dewasa. Liana suka ni...

By: Roz@HomeKreation

Hidangan: 5-6 orang

BAHAN2:

1 peket (200g) Instant Oatmeal

1 keping Dada Ayam - cincang halus

1 btg Karot - kiub kecil

4 ulas Bwg Putih - cincang

Garam & Lada Hitam Tumbuk

Bahan Tabur - Bwg Goreng, Cili, Daun Bawang

CARA2:

1. Panaskan beberapa sudu minyak & tumis bwg putih sehingga perang.

Masukkan ayam & gaul sebati.

Masukkan 2 liter air, garam & lada hitam.

Tutup sehingga menggelegak & masak beberapa minit lagi.

2. Masukkan oatmeal & didihkan.

Hidangkan segera dgn bahan taburan.

Baked Wrapped Fish (Ikan Pais)

2011-03-26T20:50:00.000+07:00

This is kampung style dish and my favourite. Both my mother & MIL are very good in making this with their own different version. Here is my own version....

By: Roz@HomeKreation

INGREDIENTS:

Fish - cut to small pieces (size of half Kembung)

3 Shallots*

1 clove Garlic*

1 Lemongrass*

1-2 Red Chili*

Few Bird-eye Chili*

2" Turmeric Root*

2 Candle Nuts*Some fresh grated Coconut* (* pounded)

1 Turmeric leaf**

Few Cengkil Leaves** (** sliced finely)

4 Kafir Lime Leaves - torn

Salt, sugar

Banana Leaf, Cengkil Leaves

Note: Can replace Cengkil Leaves with Tapioca Leaves

METHOD:

1. Mix fish with all the ingredients.

2. Lay some Cengkil Leaves on a piece of banana leaf.

Place fish on it & wrapped. Secure ends with tooth picks.

Place on a griddle & flip occasionally until cook.

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BAHASA MALAYSIA VERSION

....masakan kampung yg Along sangat sukai.

BAHAN2:

Ikan - potong (contoh saiz sebesar separuh ikan Kembung)

3 ulas Bwg Merah*

1 ulas Bwg Putih*

1 btg Serai*

1-2 Cili Merah*

Cili Padi*

2" Kunyit Hidup*

2 biji Buah Keras*Sedikit Kelapa Parut* (* tumbuk)

1 helai Daun Kunyit**

Beberapa helai Daun Cengkil** (** sliced finely)

4 helai Daun Limau Purut - koyak2

Garam, Gula

Daun Pisang, Daun Cengkil

Nota: Kalau takda Daun Cengkil, boleh gantikan dgn Pucuk Ubikayu

CARA2:

1. Gaul ikan dgn kesemua bhn2.

2. Letakkan beberapa helai daun Cengkil ke atas sekeping daun pisang.

Letakkan ikan yg di gaul dgn bumbu & bungkus.

Semat hujung bungkusan dgn pencungkil lidi.

Masak di atas kuali lipir & balik2kan selalu.

Custard Teacake

2011-03-26T09:36:00.000+07:00

This is the most popular cake recently and I couldn't resist the temptation too.... Due to my greediness, I double the custard filling & as a result my teacake turned out to be molten cake... no regret at all, the more filling the better...! It was such a delicious cake as confirmed by everyone who has tried it but the size is too small that we finished it the moment it came out from the oven. We gave the custard no chance to set and hence it ooze out like erupted volcano....super delicious...!

By: Roz@HomeKreation

Source: HaSue

(Makes 7" round)

INGREDIENTS:

125g Butter

1/3 cup Caster Sugar

1 Egg (Gred A)

3/4 cup Self Raising Flour

1/2 cup Custard Flour

1/2 tsp Vanilla Essence

FILLING:

1 tbs Custard Flour

1 tbs Caster Sugar

2/3 cup Fresh Milk

15g Butter

2 tsp Vanilla Essence

METHOD:

1. Mix all filling ingredients except butter & VE.

Cook above slow fire until thicken.

Off fire, add in butter & VE.

Let it cool.

2. Beat butter & sugar until creamy.

Add in egg & mix until fluffy.

Ad in VE.

With slow speed, mix in both type of flour until combined.

3. Spread 1/2 portion into a greased tin.

Make slight dent in the middle & spread custrad in the middle.

Cover with the remaining batter.

4. Bake 170C fora 30 minit (I'll reduce it to 25min next time).

5. Cool before slicing (We chomp the whole cake right after taken out from oven...delicious!)

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BAHASA MALAYSIA VERSION

First time nampak kat rumah HaSue terus berkenan. Memang sedap sesangat, rugi sesiapa tak cuba...hehe. Along doublekan custard filling tu, so terjadi lah kek molten...uwaaah sedap banget dgn custard yg meleleh keluar cam volkano meletup....hehe. Terima-kasih kpd pemilik asal resepi ni & HaSue yg pandai menggoda...hehe.

By: Roz@HomeKreation

Source: HaSue

Saiz: 7" bulat

BAHAN KEK:

125g Mentega

1/3 cwn Gula Kastor

1 biji Telur Gred A

3/4 cwn Tepung Naik Sendiri

1/2 cwn Tepung Kastard

1/2 st Esen Vanilla

BAHAN KASTARD:

1 sb Tepung Kastard

1 sb Gula Kastor

2/3 cwn Susu Segar

15g Butter

2 st Esen Vanilla

CARA2:

1. Satukan semua bahan untuk kastard, kecuali mentega dan esen vanilla.

Masak dengan api perlahan sambil dikacau hingga pekat.

Padam api, tambah mentega dan esen vanilla.

Sejukkan.

2. Putar mentega dengan gula sehingga berkrim.

Masukkan telur dan putar hingga kembang.

Tambah esen vanilla.

Perlahankan kelajuan, masukkan tepung naik sediri + tepung kastard sedikit demi sedikit sehingga rata.

3. Ratakan 1/2 adunan ke dalam tin yg di gris dan buat sedikit lubang ditengah2nya. Tuang & ratakan kastard dan tutup dengan baki adunan.

4. Bakar 170C selama 30 minit (Next time Along cuba 25minit sahaja).

5. Sejukkan sebelum dihidangkan (Along makan panas2 best!)

I saw Che Mat's mould and that reminded me that I have not been using my mould for ages:

Pineapple Pachrey II (Pacri Nenas)

2011-03-25T21:39:00.000+07:00

There was half pineapple a balance from yesterday's crab dish and I turned it into Pineapple Pachrey. This dish also reminds me of my mother's cooking because she will definitely cook this every time I visit her. It is my favourite but my own cooking can never match my mother's.

I have posted the recipe earlier here but herewith again with slight modification and with BM translation.

By: Roz@HomeKreation

INGREDIENTS:

1/2 Pineapple - cut into semi-circle shape

3 Shallots*

1 cloves Garlic*

1" Ginger* (* sliced)

Some Rempah Tumis (Cloves, Cinnamon, Cardamon & StarAnise)

2 tbsp Curry Powder - add some water to form paste

1 tbsp Kerisik (Toasted Coconut Paste)

1 bowl Coconut Milk

1 tbsp Sugar or to taste

Salt

METHOD:

1. Boil pineapple with 5 pcs of cloves until quite soft.

Drain.

2. Heat up few tbs oil & fry sliced ingredients & Rempah Tumis.

Add in curry paste & stir until oil emerged on the surface.

Add in Kerisik, coconut milk, pineapple slices, salt & sugar.

Let it boil and the gravy is thicken.

3. Serve with rice.

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BAHASA MALAYSIA VERSION

Pacri Nenas

By: Roz@HomeKreation

BAHAN2:

1/2 biji Nenas - cut into semi-circle shape

3 ulas Bwg Merahs*

1 ulas Bwg Putih*

1" Halia* (* sliced)

Rempah Tumis (Cengkih, Kulit Kayu, Pelaga & Bg Lawang)

2 sb Serbuk Kari - campur sedikit air

1 sb Kerisik

1 mangkuk Santan

1 sb Gula / secukup rasa

Garam

CARA2:

1. Rebus nenas dgn 5 biji cengkih sehingga lembut. Tapis.

2. Panaskan sedikit minyak & tumis bhn hirisan & Rempah Tumis.

Masukkan rempah kari & kacau sehingga pecah minyak.

Masukkan Kerisik, santan, nenas, garam & gula.

Masak sehingga menggelegak & kuah menjadi pekat.

3. Hidangkan dgn nasi putih atau nasi minyak.

Crabs & Pineapple in Cili Padi Coconut Broth (Ketam Masak Lemak Cili Padi)

2011-03-24T21:02:00.000+07:00

I'm in a mood for Masak Lemak Cili Padi lately. Few days ago I posted Tempe Masak Lemak and now Crab & Pineapple Masak Lemak. As usual, I used skimmed coconut milk so less creamy than the typical Perakian's version (actually the creamier the more delicious but controlling my intake for health reason).

I've been thinking about crabs lately but sea crabs are rare here and only found baby size crabs....

By: Roz@HomeKreation

INGREDIENTS:

1/2 kg Crabs

1/2 Pineapple - sliced

Some Cili Padi*

1 Green Chili *

4 Shallots*

2" Turmeric Root* (* pounded)

1 Turmeric Leaf

1/2 wok of Coconut Milk (enough to cover crabs & pineapple)

Salt

METHOD:

1. Place all ingredients in a deep wok & let it boil while stirring all the time.

2. Cook until crabs are done.

3. Serve with white rice.

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BAHASA MALAYSIA VERSION

Masak lemak lagi... dah lama tak masak lemak, sekali buat tak cukup pulak. Kali ni Masak Lemak Ketam pulak.

Ketam Masak Lemak Cili Padi

By: Roz@HomeKreation

BAHAN2:

1/2 kg Ketam

1/2 biji Nenas - hiris2

Cili Padi*

1 bj Cili Hijau *

4 bj bwg Merah*

2" Kunyit Hidup* (* tumbuk)

1 helai Daun Kunyit

1/2 kuali Santan - cukup utk tenggelamkan ketam & nenas

Garam

CARA2:

1. Bubuh kesemua bhn ke dlm kuali & masak sehingga menggelegak sambil di kacau selalu supaya tidak meruap.

2. Biar sehingga isi ketam masak sepenuh nya.

3. Hidangkan dgn nasi putih.

Tapioca Rings coated with Black Sugar (Keria Ubikayu Sira Gula Hitam)

2011-03-23T21:29:00.000+07:00

I made this kuih again and for a different flavour, I used palm sugar for the coating and the outcome was awesome. Compared to the white sugar coating, this one is less sweet and not too crunchy. My two sons complaint that they didn't have enough.... I had more than 5 pieces myself....hehe.

Refer here for the recipe but replace the coating with 3/4 palm sugar & 1/4 white sugar.

Tempe & Kobis Masak Lemak (Fermented Soy Bean & Cabbage in Green Coconut Broth)

2011-03-22T21:11:00.000+07:00

I have not been cooking Masak Lemak Cili Api for quite some time.... found a packet of Tempe (fermented soy bean cake) and round cabbage in the fridge and herewith the outcome.... I love it! However, nobody can beat my mother's delicious Masak Lemak which surely very creamy and flying hot. My version is a lot thinner using skimmed coconut milk for health reason.

By: Roz@HomeKreation

INGREDIENTS:

1 packet Tempe (Fermented Soy Bean Cake)

Some Cabbage Leaves - cut

Some Cili Padi*

1 Green Chili *

2-3 Shallots*

2" Turmeric Root* (* pounded)

A pinch of Anchovies / Ikan Bilis

1 Turmeric Leaf

1 bowl Coconut Milk

Salt

METHOD:

1. Place all ingredients, except cabbage, in a pot & let it boil while stirring all the time.

2. Add in cabbage & cook for few more minutes.

3. Serve with white rice.

*****************************************************

BAHASA MALAYSIA VERSION

Rindu masakan lemak yang mak Along buat.... dlm petiais ada tempe & kobis, maka terjadilah masakan ni... selera betul Along makan nasi berlaukkan ni...!

By: Roz@HomeKreation

BAHAN2:

1 peket Tempe

Kobis Bulat - potong

Cili Padi*

1 bj Cili Hijau *

2-3 bwg Merah*

2" Kunyit Hidup* (* tumbuk)

Sejemput Ikan Bilis

1 helai Daun Kunyit

1 mangkuk Santan

Garam

CARA2:

1. Bubuh kesemua bhn, kecuali kobis, ke dlm periuk & masak sehingga menggelegak sambil di kacau selalu supaya tidak meruap.

2. Masukkan kobis & masak beberapa minit lagi.

3. Hidangkan dgn nasi putih.

Mini Vegetable Omelets

2011-03-21T22:28:00.000+07:00

I was not in a mood to cook vegetables for dinner and therefore added some vegetable into the omelet. I had some leftover coconut milk so experimenting it into the omelet and it turned out very tasty and soft - I'm very please with the outcome and sharing it herewith with all of you.

By: Roz@HomeKreation

Makes two mini 4" diameter omelet

INGREDIENTS:

2 large Eggs

1/4 cup Coconut Milk

1/2 Potato*

1/4 Carrot* (* grate into matchstick shape)

1/4 Big Onion**

1 Green Chili** (** sliced)

Salt & Pepper

METHOD:

1. Beat eggs lightly & add the rest of the ingredients.

2. Heat a tbsp oil in a small 4" diameter pan.

Pour half of the batter & cook until one side is golden color.

Flip & cook the other side briefly. Dish out.

Repeat with the other half of the batter.

3. Slice & serve with rice along other dishes.

****************************************************

BAHASA MALAYSIA VERSION

Takda mood nak masak sayur jadi Along masukkan jer ke dlm telur dadar bersama lebihan santan dari masakan gulai. Sedap & lembut.

BAHAN2:

2 bj Telur

1/4 cwn Santan

1/2 bj Kentang*

1/4 btg Karot* (* sagat kasar spt mancis)

1/4 bj Bwg Besar**

1 bj Cili Hijau** (** hiris)

Garam & Lada Sulah

CARA2:

1. Pukul telur & campurkan kesemua bahan2.

2. Panaskan 1 sb minyak di dlm kuali kecil selebar 4".

Tuangkan separuh bancuhan telur & masak sehingga bhgn bwh masak.

Terbalikkan, masak sebentar & angkat.

Ulangi dgn adunan yg separuh lagi.

3. Potong & hidangkan dgn nasi & lauk sampingan yg lain.

Awards from Jasmine Sweetylicious

2011-03-21T22:05:00.000+07:00

More awards and this time from dearie Jasmine from Sweetylicious. Thanks so much for your thought and friendship. You have been very supportive and much appreciated.

The awards came with questions - Share 7 random things about yourself

1. I'm short but walk very fast. I drive very fast too (but obey the speed limit).

2. My favourite colors are red, green and any other light color. I hate wearing bright blue dress but love light blue.

3. I baked for other people (hubby/kids/friends) more than for my own self.... (that explains why the fat is not on me...hehe).

4. When I was in secondary school my nick name was "Kak Janet".... (oooo I miss my old friends)

5. I'm allergy to prawns & fresh milk but ok to consume when diluted with other ingredients.

6. I didn't like jogging before but after watching Biggest Looser my perspective changes. I was so much inspired by their determination that I told my self that I should try too no matter how hard that is. Now I started jogging at least once a week with determination to keep myself healthy at this age. If I don't start now I probably will never get started.

7. I love to sleep and my hubby said I sleep like a baby.

My appreciation goes to all the linked blogs and you are welcome to receive the awards too.

Ciplak in The Borneo Post - Can We Do Something?

2011-03-20T17:32:00.000+07:00

Today I was shocked by news received from a friend via SMS. I have telephone line problem and therefore the SMS was received two days late. I was informed by a friend of another unethical conduct infringing copyright and publishing my photo taken from my blog without permission. With undue respect of existence of bloggers and right of ownership, this has been repeatedly happening to many bloggers including myself. The most disappointing, infringing copyright and unethical conduct is not just committed by individuals in the cyberworld (who could be uneducatedly ignorance) but has also been committed by reputed publishers in this country. I have written to the newspaper demanded their apology on this matter and hopefully they will act professionally. I'm also hoping they will take action to stop recurrence or at least simply asking for permission and return the credits appropriately - not sure why that is so difficult. Actually most bloggers will be delighted to get theirs published by the media and will give consent if asked.

Check the newspaper dated Friday, March 18, 2011 page 18 of HOME. Also check my earlier post on Fried Mee Hailam here for reference.

My regret is that our effort and sacrifice are not appreciated at all. I guess the other photo at top is also a Ciplak (confirmed it is... just got an email from the owner).

What shall we bloggers do to stop this kind of thing.... bingung lah.

Show your support by feedback to them in their website here.

Speaking in International Women's Day 2011

2011-03-19T22:05:00.000+07:00

I was invited as a guest speaker in International Women's Day celebration today in Mega Hotel Miri to speak on "Career Women with Hobbies". It was a pleasure and an honor to share my humble experience with almost 300 women today. There were two honorable guests, YB Datin Hjh Fatimah Abdullah (Minister in Chief Minister's Office, Sarawak), YB Puan Rosie Yunus (Bekenu Adun) and other distinguished guests.

My speech was about balancing life between successful career and hobbies in cooking and quilting (as well as family). I was very surprise with the feedback I received after the speech with appreciation for the inspiring talk and congratulating my achievements in life. Several women that I didn't know rushed to the stage and shaked my hands and hugs from the two YBs right after the speech, something I did not expect at all. Few women asked for my contact number and even at the end of the programme more came to give appreciation and encouraging words. I am glad what I shared is useful and relevant. This is actually my first experience talking in public (apart from work place which talking is part of my job but more on technical subjects) - many thanks to nominators and the President of WEPS for the trust you had in me.

I had cut short my speech to half the time due to delay in the whole programme and unavailable projector ended up missed out to mention about my blogs.... what a pity.

To all blogger friends, let's celebrate the Women's Day and be proud of our hobbies including the dedication in blogging.... many thanks for your networking and support...!

A token of appreciation from the organiser... lovely fresh orchids.

Posing with YB Datin Hjh Fatimah and the President of WEPS (Women Entrepreneurs & Profesional Association Sarawak) and one of the organising committee member. I was in red because the theme was Red or Black.

Pistachio baklava recipe

2011-03-19T17:39:00.001+07:00

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio baklava Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Pistachio baklava.

End your Springtime barbecue feast with this delicious, exotic treat.

Makes 35 pieces

Ingredients

4 x 80g packets pistachio kernels

1/4 cup caster sugar

1/4 teaspoon rosewater essence

375g packet filo pastry

250g unsalted butter, melted

Rosewater syrup

2 cups caster sugar

1/4 teaspoon rosewater essence

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.

2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.

3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.

4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.

5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.

6. Pour over hot baklava. Cool completely. Serve.

Source

Super Food Ideas - November 2010, Page 77

Recipe by Emma Braz

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Kampung Style Chicken Curry

2011-03-16T21:07:00.000+07:00

I was in a hurry and everybody was hungry so quickly transfer from the pot into the bowl and snap...snap...snap immediately... didn't make an effort for nice presentation and ended up a bit sluggish.... now I sigh... sighh...sigh.... Well, looks not important but this Kampung Style Chicken Curry is surely very delicious.

By: Roz@HomeKreation

INGREDIENTS:

1/2 Chicken - cut

1 Potato - cut

Mixed Spices (Star Anise, Cinnamon Sticks, Cardamon, Cloves)

1 sprig Curry Leaves

1 Lemongrass - bruised

5 Shallots*

1 clove Garlic*

1" Ginger*

1" Galangal*

2 Lemongrass*

2 Green Chilies*

3 tbsp Curry Powder* (* blended)

1 tbsp Kerisik (Roasted Coconut Paste)

1 bowl Coconut Milk

Salt

METHOD:

1. Heat up 1/4 cup oil & stir fry mixed spices, curry leaves & blended ingredients until fragrant.

Add in some water if it becomes sticky.

Add in kerisik, 1/2 bowl coconut milk, chicken, potato & salt.

Cover until chicken & potato are tender.

Add in remaining coconut milk & let it boil, stirring occasionally.

2. Serve with rice/bread.

*********************************

BAHASA MALAYSIA VERSION

Resepi kampung yg menggunakan pelbagai bahan.... Sori ler gambo kurang cun kali ni... lapo nak cepat jer, tu ler selekeh sikit.

BAHAN2:

1/2 Ayamn - potong2

1 bj Kentang - potong2

Rempah Campur (Lawang, Kayu Manis, Pelaga, Cengkih)

1 tangkai Daun Kari

1 btg Serai - di ketuk

5 ulas Bwg Merah*

1 ulas Bwg Putih*

1" Halia*

1" Lengkuas*

2 btg Serai*

2 bj Cili Hijau*

3 sb Serbuk Kari* (* blender)

1 sb Kerisik

1 mangkuk Santan

Garam

CARA2:

1. Panaskan 1/4 cwn minyak & tumis rempah campur, daun kari & bhn2 yg di blender.

Masukkan sedikit air jika melekat di periuk.

Masukkan kerisik, 1/2 mangkuk santan, ayam, kentang & garam.

Tutup periuk sehingga ayam & kentang masak.

Masukkan santan yg selebih nya & biar mendidih, kacau sekali-sekala.

2. Hidangkan dgn nasi/roti.