Baked Wrapped Fish (Ikan Pais)

 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

 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)

 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)

 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)

 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)

 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.

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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

 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.

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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.