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Monday, November 19, 2012

Kek Lapis Horlicks, Coklat & Pandan (Sarawak Multi-Flavored Layered Cake)

 Another layered cake project this week to bring back to my kampung soon. This time I have three different flavors - horlicks, chocolate and pandan! I was kind of busy and rushing this time and hence the layers are wavy ~ ~ ~ ~ ~ hehe.


By: Roz@HomeKreation
Adapted from: Kek Lapis Mocha Pandan by DayangJack
Translated into English by HomeKreation
Size: 8.5" sq
INGREDIENTS:
10 Eggs - grade A
150g Caster Sugar
1 tbsp Ovalette
500g Butter
300g Condensed Milk
150g Serikaya / Egg Jam
100g Horlicks
300g Hongkong Flour
1 tsp Vanilla Essence
1 tbsp Pandan Paste
130g Chocolate - melt

METHOD:
1.  Beat eggs, sugar & ovalette until fluffy & light. Set aside.
2. In a separate bowl, beat butter & condensed milk until white & creamy.
Add in serikaya & mix well.
Add in horlicks, flour, VE & beat well each addition.
Add in egg mixture gradually and mix in well.
3. Divide into 3 portions.
Add chocolate and pandan paste into each of the two portions, leaving one plain.
4. Spread 6 tbsp of the plain portion into a lined/greased tin.
Grill until golden & press evenly.
Repeat for 3 layers or half of the plain portion.
Layer with green & chocolate portion alternately until all used up.
Lastly, layer with the remaining plain portion until used up.
5. Cool cake before slicing.

BAHASA MALAYSIA VERSION
Satu lagi projek ke lapis minggu ni utk bawa balik Semenanjung utk sedara-mara. Tak berapa puas hati... kenapa lah kek saya ni bergelombang pula kali ni. Ini lah jadi nya bila buat kerja kurang konsentrasi... macam2 nak buat dalam satu hari. Mungkin juga sebab Along tukar oven. Apa pun kek ni lembut dan sedap, tq DayangJack yg kongsikan resepi nya.
 
By: AlongRoz@HomeKreation
Resepi ubah-suai dari Kek Lapis Mocha Pandan by DayangJack
BAHAN2:
10 biji Telur gred A 
150g Gula Kastor
1 sb Ovalette
500g Mentega
300g Susu Pekat 
150g Serikaya 
100g Horlicks
300g Tepung Hongkong
1 st Esen Vanilla
1 sb Pandan Paste
130g Coklat Masakan - cairkan 

CARA2:
1.  Pukul telur, gula & ovalette sehingga kembang. Ketepikan.
2.  Dlm mangkuk yg berasingan, pukul mentega & susu pekat sehingga putih.
Masukkan serikaya & pukul lagi sehingga sebati.
Masukkan horlicks, tepung, EV & pukul sebati setiap campuran.
Pour in egg mixture gradually while beating slowly until well mixed.
3. Bahagi adunan kepada 3 bahagian.
Campurkan setiap bahagian dgn pandan paste, coklat & kosong.
4. Ratakan 6 sudu bahagian kosong ke dlm tin yg di lapik kertas & di minyakkan.
Grill sehingga keperangan & tekan rata.
Buat sehingga 3 lapis bahagian kosong atau pun separuh drpd adunan kosong.
Lapiskan pula dgn lapisan hijau & coklat berselang-seli sehingga habis.
Akhir sekali lapiskan pula dhn warna kosong sehingga habis.
5. Sejukkan kek di atas redai sebelum di hiris.




Sunday, November 18, 2012

Cheddar Cheese Cupcakes


 Simply cheesy taste, light and not too sweet..... Made it for Liana (she loves everything with cheese) and also Siti Ameera from Brunei.
By: Roz@HomeKreation
Source: K1@Citarasawan
Translated into English by HomeKreation
INGREDIENT A:
4 Egg Yolks
60ml Milk
50g Caster Sugar
60g Butter
- melt

120g Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Vanilla Essence

80g Grated Cheddar Cheese

INGREDIENT B:
4 Egg Whites
50g
Caster Sugar
1/2 tsp Cream of Tartar

Topping : Additional Grated cheddar cheese

METHOD :
1. Beat ingredients A, except grated cheddar cheese, using hand whisk until well mixed.

2. Beat ingredients B in a separate bowl until stiff.
3. Combine the two mixture well.
Add ingrated cheddar cheese and mix well.
4. Pipe into paper cups and sprinkle the additional cheddar cheese.
5. Bake 180C for 15-20 min.
 
BAHASA MALAYSIA VERSION
Cupcakes yg berperisa keju, ringan dan tidak terlalu manis.... buat ni untuk Liana (yg memang suka apa2 yg ada keju) dan juga buah tangan untuk Siti Ameera dari Brunei. Dapat lah sorang sikit untuk kudap2 kat jalan tu.... 

Maceh K1 kongsikan resepi yg sedap ni.

By: Roz@HomeKreation
Source: K1@Citarasawan
BAHAN2 A:
4 biji Kuning Telur
60ml Susu Segar
50g Gula Kaster
60g Mentega
- di cairkan

120g Tepung Gandum
1 tsp Baking Powder
1/4 tsp Garam Halus
1 tsp Orange Emulco
(Along gantikan dgn Esen Vanilla)

80g Parutan Cheddar Cheese

BAHAN2 B:
4 biji Putih Telur
50g Gula Kaster
1/2 tsp Cream of Tartar

Hiasan : Sedikit parutan cheddar cheese

CARA2 :
1. Pukul bahan2 A, kecuali cheddar cheese, menggunakan hand whisk hingga bergaul rata. Ketepikan.
2. Dalam mangkuk lain, pukul bahan B hingga kembang dan bertanduk.
3. Kaup balikkan bahan A dan bahan B. Masukkan parutan cheddar cheese dan gaul hingga rata.
4. Masukkan adunan ke dalam piping bag dan gunting muncungnya. Picit adunan ke dalam cawan kertas dan tabur dengan parutan cheddar cheese di atasnya. Buat hingga habis.
5. Bakar pada suhu 180C selama 15 - 20 minit atau hingga masak.
 



Saturday, November 17, 2012

Maltesers Chocolate Cake from Brunei

 Mmmmmm.... mmmmmm...... mmmmmm... am speechless! ^----^ my eyes are closed..... this is just heavenly nyummy!!! The chocolate cake is enriched with very tasty milk sauce and topped with loads of Maltesers and Toblerone! If you want some, you can order it from Siti Ameera - check out my Timeline to contact her.
 Fulamak..... tak tau camna nak cerita.... punyaaaa lah sedaaaaaaaaap  ^-------^  sampai takleh nak buka mata punyalah menghayati kelazatan kek coklat Siti Ameera yg di penuhi dengan Milk Sauce, coklat Maltesers & Tobelerone ni! Berbaloi Along order kek ni jauh2 dari Brunei. Susah-payah Siti Ameera datang menghantor kek ni tadi...  terima-kasih ya Siti sudi menghantar kek ni sendiri ke Miri!

Bagi sesiapa yg teringin, boleh ler Along kasi rasa2 sikit, lepas tu order ler sendiri k. Nak contact Siti Ameera, tengok kat Timeline Along tu ada dia tag Along kat situ.


Thursday, November 15, 2012

Kek Lapis Asam Manis (Sarawak Hawflakes Layered Cake)

 Today is a Muslim's New Year and it is a holiday in Malaysia. I took the opportunity to bake this lovely Sarawak layered cake which will be served during my sister's wedding next week. This cake is moist and tasty!
By: Roz@HomeKreation
Source with compliment: DayangJack
Translated into English by HomeKreation
Size: 8.5" square
INGREDIENTS:
10 Grade A Eggs
120g Castor Sugar (originally 150g) 
1 tbsp Ovallet
1 tsp Vanilla Essence
450g Butter
300g Condensed Milk
200g Marie Biscuit Powder (grind biscuits, sift & measure) 
100g Hongkong Flour
Hawflakes
Colorings

METHOD:
1. Beat eggs, sugar, ovallet & VE until fluffy.
2. Beat butter & condensed milk until creamy.
3. Combine the two mixture until well mixed.
4. Divide into 3 equal portions and color each green, purple & yellow.
5. Spread 6 tbsp of mixture into lined/greased tin.
Grill until surface is golden & press to make it even layer.
Repeat layering & grilling until all green batter is used up - arrange hawflakes on every two layers.
Repeat the same process with purple & yellow batter.
6. Finally, bake at 170C for 10 minutes to ensure cake is fully cooked.


BAHASA MALAYSIA VERSION
Salam Maal Hijrah buat semua para pembaca berugama Islam. Semuga tahun ini di panjangkan umur & di lindungi Allah daripada segala godaan. Hari ni cuti jadi Along pun buatlah projek melapis - kek ni Along nak bawa ke Kedah minggu depan untuk hidangan sewaktu majlis perkahwinan adik Along nanti. Kali ni Along mencuba resepi DJ, tak salah pilihan Along - memang sedap & lembab kek ni. Along hiris nipis jer supaya para pembaca dapat lihat rupa dalaman nya - takleh hiris tebal2 sebab nak kasi kat orang kan.


By: AlongRoz@HomeKreation
Source: DayangJack (terima-kasih DJ kongsi resepi yg sedap ni)
Resepi di taip semula utk mudah rujuk
Saiz: 8.5" persegi
BAHAN2:
10 bj Telur Gred A
150g Gula Kastor (Along kurangkan 120g) 
1 sb Ovallet
1 st Esen Vanilla
450g Mentega
300g Susu Pekat
200g Tepung Biskut Marie (kisar biskut, ayak & timbang) 
100g Tepung Hongkong 
Hawflakes
Pewarna

CARA2:
1. Putar telur, gula, ovallet & EV sehingga kembang.
2. Putar mentega & susu pekat sehingga putih berkrim.
3. Satukan kedua2 adunan sehingga sebati.
4. Bahagikan adunan kepada 3 bahagian.
Warnakan hijau, ungu & kuning.
5. Ratakan 6 sudu adunan hijau ke dalam tin yg di alas kertas & di gris.
Bakar dgn api grill sehingga perang permukaan nya & tekan sehingga padat.
Ulangi melapis adunan hijau sehingga habis - susun hawflakes setiap dua lapisan.
Ulangi melapis dgn adunan ungu pula sehingga habis - susun hawflakes setiap dua lapisan.
Ulangi melapis dgn adunan kuning pula sehingga habis - susun hawflakes setiap dua lapisan.
6. Akhir sekali bakar dgn suhu 170C selama 10 minit supaya kek masak sempurna.
**********************************************************

NOTA PANDUAN:
Sebelum ni sering soalan yang sama mengenai kek lapis yg Along terima & panduan di bawah ini harap nya dapat membantu:

- Suhu oven ialah pada tahap maksima, bergantung jenis oven yg anda gunakan. Lazim nya, oven ada function "bake" atau pun "grill". Function grill selalu nya sudah di tetapkan suhu pada aras maksima & hanya api atas sahaja. Jika anda menggunakan funtion "bake", kek akan mengembang apabila di bakar menjadikan nya kering & keras.
- Untuk mendapatkan lapisan yg sama rata dan tiada gelembung2 udara, sukat setiap lapis & tekan selepas di bakar. Langkah ini adalah wajib bagi semua kek lapis Sarawak.
 

Wednesday, November 14, 2012

Red Velvet Cheese Tart

 This cheese tart is a promise to my lovely friend couple many months ago to fulfill their demand for birthday gift. I hope it fulfilled their expectation. It is simply nice and my children like this version very much. The red velvet stripe makes it interesting look.
Adapted from: McCormick
Size: 9" Tart
INGREDIENTS:
2 packs / 450g Cream Cheese - softened 
1/2 cup Caster Sugar
1 tsp Vanilla Essence
2 Eggs
2 oz Semi-sweet Chocolate - melted 
1 tsp Red Color
1 prepared Crumb Crust

METHOD:
1.  Beat cream cheese, sugar & VE until blended.
Add in egg, one at a time at low speed until well mixed.
2. Measure 1 cup batter and add chocolate and red color.
Pour into crust and bake 6 minutes at 170C.
Pour the plain batter on top and bake for another 30 minutes or until firm to touch.
3. Cool at room temperature before refrigerate for at least 3 hours.

My own Crumb Crust Recipe:
1 pack oreo + 5 pcs Coffee Marie biscuits - crush using food processor. Mix with 5 tbsp melted butter & press into tart tin. Bake for 10 minutes & ready to use.

Crumb paste ready for use. I purposely added a bit of speckles for interesting look.

BAHASA MALAYSIA VERSION
Cheesecake ni nampak menarik di belangkan dgn red velvet. Rasa nya sedap & tak jemu memakan nya. Along buat ni utk hadiahkan kepada pasangan suami isteri - my lovely best friends - tapi Along minta permission untuk sesi penggambaran ni kena slice sedikit sebab nak tunjukkan isi nya kepada para pembaca.


Adapted from: McCormic
Saiz: 9" tin
BAHAN2:
2 kotak / 450g Cream Cheese - lembutkan pd suhu bilik
1/2 cwn Gula Kastor
1 st Esen Vanilla
2 bj Telur
2 oz Semi-sweet Chocolate - cairkan
1 st Pewarna Merah
1 tin sedia Crumb Crust

CARA2:
1.  Pukul cream cheese, gula, EV sehingga sebati.
Masukkan telur satu-persatu sambil di pukul perlahan sehingga sebati.
2. Ambil 1 cwn adunan & campurkan coklat & pewarna merah.
Tuangkan ke atas crumb crust yg telah sedia.
Bakar selama 6 minit suhu 170C.
Tuangkan baki adunan putih ke atas nya & bakar selama 30 min sehingga permukaan nya set.
3. Sejukkan di suhu bilik & kemudian sejukkan dlm peti-sejuk sekurang2nya 3 jam.

Resipi Crumb Crust by AlongRoz:
1 bungkus biskut oreo + 5 keping Biskut Marie berperisa Kopi (ni supaya warna nya berbintik2 cantik seperti dlm gambar) - hancurkan dgn food processor. Campurkan 5 sb Mentega cair & tekan ke dlm tin tart. Bakar sebentar selama 10 minit dan sedia untuk di gunakan.


Sunday, November 11, 2012

Rigatoni with Tuna & Egg Sauce

 Hi there! Sorry been quiet lately.... life is so hectic & breathless.... Still cooking like usual but always in a rush that the family can't wait for photo-shoot. Here I come again, this time sharing our breakfast today. Tried to skip chicken and meat so used tuna instead.... very tasty with tomato sauce and thickened with egg. I made it little bit spicy as typical Malay's food.
By: Roz@HomeKreation
INGREDIENTS:
1 packet / 500g Rigatoni Pasta - boiled until soft ala dente 
3-4 cloves Garlic*
1 Big Onion* (* chopped) 
1 Potato - diced 1/4" cube 
2 tsp Chili Oil
1 can / 185g Tuna in Water
1 can / 220g Tomato Puree
1 cup Frozen Mixed Veg
1 Egg
Salt, Sugar & Pepper
Chopped Fresh/Dry Basil Leaves 
Extra Virgin Olive Oil

METHOD:
1. Heat up few tbsp EVOO and stir fry garlic until fragrant.
Add in diced potato and stir fry until cooked.
Add in big onion & stir fry 1 more minute.
Add in basil leaves, chili oil and pepper.
Add in Tuna, mixed veg, tomato puree, salt, sugar.
Add in a cup of water & let it boil.
Break in the egg & stir to thicken the sauce.
Add in pasta & mix well.
2. Serve immediately.
***************************************************
Had Harrods Breakfast Tea.... so smooth and lovely. It was a gift from good friend, tq Audrey!
BAHASA MALAYSIA VERSION
Assalamualaikum kekawan & para pembaca. Maaflah dah lama menyepi.... Along sihat, alhamdulillah cuma terlalu kesibukan. Walaupun dapur berasap setiap hari, tak sempat nak tonggeng2 amik gambo bagai bila kesuntukan masa & badan pun letih bila pulang lewat dari pejabat.

Hari ni Along nak kongsikan satu lagi resepi pasta yg di hidangkan sarapan pagi tadi. Dah lama Rigatoni ni terperuk dalam gobok, ingatkan nak buat yg sumbat2 bagai tapi akhir nya masak sempoi camni jer lah. Sedap kuah tuna yg Along buat tadi, di pedaskan & letak telur untuk pekatkan kuah nya.

By: AlongRoz@HomeKreation
BAHAN2:
1 bungkus / 500g Rigatoni Pasta - rebus sehingga lembut ala dente 
3-4 ulas Bwg Putih*
1 bj Bwg Besar* (* cincang) 
1 bj Kentang - potong 1/4" kiub 
2 st Cili Oil
1 tin / 185g Tuna in Water
1 tin / 220g Tomato Puri
1 cwn Sayur Campur Beku
1 bj Telur
Garam, Gula, Lada Hitam
Daun Selasih Cincang / Kering 
Extra Virgin Olive Oil

CARA2:
1. Panaskan sedikit EVOO & tumis bwg putih sehingga wangi.
Masukkan kentang & goreng sehingga masak.
Masukkan bwg besar & goreng seminit lagi.
Masukkan daun selasih, cili oil & lada hitam.
Masukkan Tuna, sayur campur, tomato puri, garam & gula.
Masukkan 1 cwn air & biar sehingga mendidih.
Pecahkan telur & kacau sehingga kuah pekat.
Masukkan Rigatoni & kacau rata.
2. Hidangkan segera.



Thursday, November 1, 2012

Serimuka Labu Pulut Hitam (Steamed Black Glutinous with Pumpkin Topping)

 Beautiful looking kuih with all natural colors..... The topping taste just nice by its own but not sweet enough when matched with the plain glutinous rice layer, hence I have slightly increased the sugar measurement below. My bottom layer is slightly softer than what I wanted but this can easily be fixed next time. Overall, I think this is an average taste.....

By: Roz@HomeKreation
Size: 8" round
BOTTOM LAYER:
1 cup Black Glutinous Rice - wash & soak 10 min 
1/2 cup White Glutinous Rice - wash & soak 30 min / more 
1/2 cup Coconut Milk + 1/4 tsp Salt

TOP LAYER:
1 cup Pumpkin Puree (mash steamed pumpkin & measure) 
3/4 cup Sugar
1/2 cup Plain Flour
1 tbsp Hoen Kwee Flour
2 tbsp Rice Flour
1 cup Coconut Milk
1 Egg
1/2 tsp Salt

METHOD:
1. Boil black glutinous rice until cooked (tips: water level fully cover the rice).

2. Steam white glutinous rice for 10 minutes.
Sprinkle with coconut milk and add in the cooked black glutinous rice.
Mix well and steam for 15 minutes until rice is done.

3. Blend all the bottom layer ingredients until smooth.
Heat up for a while & pour onto the rice layer.
Press down the rice layer to firm it before pouring the top batter.
Steam 30 minutes or until cooked with low fire.

4. Cool the kuih completely at room temperature before slicing. 

BAHASA MALAYSIA VERSION
Kuih yg nampak cantik menarik tapi Along rasa ia nya agak sederhana. Terpulang pada citarasa masing2, mungkin bagi peminat kuih talam ia nya menarik. Lapisan atas tu Along buat sederhana manis dan bila di gandingkan dgn lapisan pulut yg agak tawar perlukan lebih manis lagi, jadi Along dah tambahkan sedikit lagi gula dalam resepi di bawah di bandingkan dgn sukatan yg Along buat pada mula nya.

By: AlongRoz@HomeKreation
Saiz: 8" bulat
LAPISAN BAWAH:
1 cwn Pulut Hitam - basuh & rendam 10 min 
1/2 cwn Pulut - basuh & rendam 30 min / lebih 
1/2 cwn Santan + 1/4 st Garam

LAPISAN ATAS:
1 cwn Labu Lecek (kukus labu, lecek & sukat) 
3/4 cwn Gula
1/2 cwn Tepung Gandum
1 sb Tepung Hoen Kwee
2 sb Tepung Beras
1 cwn Santan
1 bj Telur
1/2 st Garam

CARA2:
1. Rebus pulut hitam, dgn air yg cukup utk tenggelamkan beras pulut, sehingga masak.

2. Kukus pulut putih selama 10 minit.
Percikkan santan ke atas pulut & gaulkan pulut hitam tadi sehingga rata.
Kukus selama 15 minit sehingga pulut sebati & lembut.

3. Blend kesemua bahan2 lapisan atas sehingga sebati.
Panaskan sebentar & tuangkan ke atas lapisan pulut tadi.
Mampatkan lapisan pulut dgn penekan sebelum menuang lapisan atas.
Kukus selama 30 minit dgn api sederhana kecil sehingga masak.

4. Biarkan kuih betul2 sejuk sebelum di potong.