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Saturday, August 25, 2007

SYAZ's BRUNEI TRIP

My daughter Nur Syazwani is now in her 1st year studying in a local junior college . Ever since their secondary school won the Inter-School Bahas organized by Berita Harian last year, she has been very much into debates. Though this year, her school only managed to reach into the semi-finals of the recently concluded Bahas 4PM, Syazwani was lucky to be picked as one of the five debaters to represent Singapore in the annual Malay Bahas TITIAN MINDA 2007- a TV programme jointly organised by Radio Television Brunei & Mediacorp TV. The recording already took place in Brunei and is scheduled to be aired on SURIA channel in September 2007.

Haa.... Negara Brunei Darussalam!
Tu lah kat mana KakMon kita bermastautin..heheh....

Sebelum Syaz berangkat ke Brunei, sempat gak msg kat KakMon. Cakap kat beliau, oleh kerana kita belum berkesempatan berjumpa, saya antar anak saya jadi wakil jumpa KakMon...(boleh gitu??). Btw, KakMon, my daughter was so surprised you gave her so much things/food. She was sorry too for not able to spend more time with you as her schedule was very, very tight.

So, kat sini nak letaklah some pics of the kuih2 tersebut. Semuanya sedap2 belaka. Terima kasih bebanyak ye KakMon for the gifts. Maybe next time kalau saya kesana bolehlah mintak lagi yer!! So, here they are:




Yg ni terlalu cantik untuk dimakan tp apakan daya, dah mmg ianya tercipta utk dinikmati so.. ngappp lerr. Sedaappppp. I guess ini cokelat blueberry (betul tak kakmon?), sbb di dalam ada isian blueberry.

Brownie ni pun mmg sedap especially jika dimakan setelah didinginkan dalam fridge.



Kalau yg ni pulak, satu idea yg sgt kreatif- campuran kacang, ikan bilis, bijan dan gulungan kulit popia yg digoreng dan di gaul dgn sambal. Saya selalu jumpa jenis yg manis jer- yg ditabur dgn gula serbuk.


Ini pulak, I think is biskut suji. Dah rasa dah. Sedapp.....


Yg ni mesti betul nama kuihnya sbb saya baca kat containernya! Kuih SAPIT GULUNG KELADI. Kalau saya dok tgk perlawanan bola kat TV, agak2 satu bekas ni abis...... tak sisa!

And last but not least, ni buku Bagas Tangan BU APSAH (edisi cetakan semula) dgn tambahan resipi bonus!- langsung dari pengarangnya! In fact, tempohari, saya juga ada menerima senaskhah buku ini (cetakan pertama) dari Kak Siti yg baik hati dan yg telah bersusah payah memberikan kpd saya melalui pos, tempohari. Tuhan saja yg membalas kebaikan akak2 berdua ni yer!

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

OK, back to the Bahas Titian Minda 2007 held in Brunei. Let me share a little story. The 5 debaters from Spore and 5 debaters from Brunei were divided into 2 groups. Actually the debate was more of a "presentation" and not a competitive one. Syaz was the team leader of her group with 3 Singaporeans and 2 Bruneians. She and Faris had contributed most during the discussions and preparation for the debate.

However, due to perhaps..the "short-sightedness" and the "simple-mindedness" of the teacher-advisor, Syaz was not chosen to be among the speakers fr the debate. The teacher-advisor flatly refused appeals from the other 2 Bruneians and Faris to pick Syaz as one of the debaters. A request by them for an audition to pick the 4 speakers fairly also did not move her. Even during the discussions, I was informed, she is one teacher who is not willing to think out of the box. She couldn't see eye to eye with most of the ideas during the discussions and most of the thing were a "no-no" to her. She said the selection and her decision was final.

Syaz was naturally down & disappointed (who would not be? after putting in so much effort & was then left out!) Anyway, during our overseas call to Syaz, we comforted her and advised her to think positive and do her best for the sake of the team. We tried to keep her spirits high- I guess it's easier said than done! Anyone would easily crumbled under those situations..

Anyway, to cut the story short; Syaz had the last laugh! Alhamdulillah, with the efforts put in by the other 3 debaters and Syaz herself (as the team leader, she was allowed to speak for 2 minutes to sum up her team's case), her team won the debate and the best speaker went to Faris-her team mate. Congratulations!!

What made it sweeter was that after her speech, she found out that there were voices in the audience expressing regret that she was not one of the 4 speakers. When the Challenge Trophy was to be presented to the winning team, being the team leader, Syaz was unanimously prompted by her team mates (except one) to step forward to receive it. It really made her day and perhaps a closure too.

Ironically, perhaps realising that she had made a pretty bad decision and was too shy to admit, the teacher-advisor DID NOT even come up to congratulate Faris, Syaz, or the team for a job well done!

The lessons which can be learned here are :

* Everyone make mistakes/errors. Don't be shy to admit when we have made a mistake. After all, we learn from our mistakes and try to do better the next time.

* With due respects to all teachers, the concept that teachers are always right and should not be questioned is a thing of the past. Learning is a two-way process and pro-active.

* Nowadays, we are encouraged to think out of the box in whatever things we do and not to restrict ourselves with stereo-type thinking. You will realise that many issues can be resolved when you actually think out of the box. Be objective too.

* Always think positive and look on the brighter side of things. God knows what's best for you.

No one is perfect but Alhamdulillah, with all these, we strive to be a better person, Insya'allah.




Siti Rafidah (Madrasah Al-Maarif), Abd Hakim (Ngee Ann Polytechnic), Muhd Rifdi (Madrasah Wak Tanjong), Faris (NJC) & Syaz (RJC)




Wednesday, August 22, 2007

NAGASARI JAGUNG

This is the Nagasari Jagung yg tuhari saya postkan resipinya kat blog. I am actually bringing these to my course class today to share with my fellow course participants.





















NAGASARI JAGUNG

Bahan-Bahannya:
1 tin jagung (whole kernel corn)
250 ml santan pekat (bubuhkan secubit garam)

450 ml air
175 gm gula pasir
1 helai daun pandan
(dimasak hingga mendidih dgn api perlahan lalu disejukkan)

200 ml air
1 paket tepung Hoon Kwee
(dicampur dan kacau rata)

Cara:
1) Campuran air dan tpg Hoon Kwee dimasukkan ke dalam periuk dan dikacau sebentar dgn api yg kecil.

2) Kemudian, masukkan air gula dan santan pekat. Teruskan mengacau bancuhan ini dgn api perlahan sehingga menjadi adunan yg hampir pekat. Masukkan jagung dan terus kacau.

3) Apabila adunan menjadi kental, tutup api dan angkat periuk.

4) Bubuh lebih kurang 2 sudu makan adunan ke atas kepingan plastik atau daun pisang dan bungkus dgn rapi. Ini hendaklah dilakukan sewaktu adunan masih panas. Setelah selesai semua adunan, biarkan sebentar sehingga panasnya hilang sebelum dimasukkan dalam peti sejuk .

5) Nagasari Jagung ini enak dimakan ketika sejuk. Selamat mencuba!!!



Monday, August 20, 2007

SELAMAT BERTUNANG

Semalam berkesempatan berkunjung ke rumah sahabat karib yg telah berhijrah ke Johor dalam majlis pertunangan anak sulung beliau. Di sini kami sekeluarga ingin mengucapkan tahniah kepada Nurdiyanti Abd Malik yg telah melangsungkan pertunangan dgn Ahmad Firdaus Mohd Hanafi. Semoga rumahtangga yg bakal dibina hujung tahun ini akan berkekalan hingga ke Syurga, Insya'allah.



















Maaf laa, gambar tak snap lagi sbb tetamu yg dtg bertandang semalam ramai benar- 6 kereta. Cuma kebetulan ada permintaan saya buatkan kek lapis. Haa, baru tuhari buat kek lapis sutera. Jadi, saya pun buatlah sebiji utk dijadikan sebagai barang pengiring hantaran pertunangan tu. So, here's the pic. (btw, tulisan kat kek tu cuma saya editkan kat gambar saja- malas nak wat icing utk tulisan atas kek tu, heheh).








Monday, August 13, 2007

KEK MARBLE

Resipinya ada kat link ni http://rozzan.blogspot.com/2007/07/kek-marble.html
Anyway, saya attachkan sekali lagi resipi KEK MARBLE 2 ni tp dgn sukatan yg berlainan (utk 5 biji telur jer). Btw, maaf ye, warnanya gawdy sket...






KEK MARBLE (2)

Bahan-bahannya:
5 biji telur (gunakan 4 ½ putihnya)
8 oz mentega
6 oz gula halus
6½ oz tepung Hong Kong
3½ sudu besar susu pekat manis
2 sudu besar serbuk koko (cairkan dgn 3-4 sudu air panas), sejukkan
1 sudu teh baking powder
1 sudu teh serbuk vanilli

PERATURANNYA
Tepung dan baking powder diayak terlebih dahulu. Kuning telur diasingkan dari putihnya.Mentega, susu dan vanilli dikacau/pukul hingga kembang. Ketepikan.Pukul putih telur hingga kembang sambil masukkan gula sedikit-sedikit hingga habis. Masukkan kuning telur sebiji-sebiji dan terus pukul hingga sebati. Satukan adunan mentega dan putih telur. Masukkan tepung HK sedikit demi sedikit lalu kacau rata-rata dgn kaedah 'fold-in method'. Kemudian bahagikan adunan kepada 3-4 bahagian. Satu dibubuh koko manakala yg lain di bubuh pewarna mengikut citarasa anda. Siapkan loyang (8"x 8") -bulat atau persegi empat yang telah dialas kertas dan disapu mentega. Tuang adunan satu senduk koko, diikuti satu senduk pewarna-pewarna yg lain. Buatlah begini hingga selesai adunan. Bakar di dalam oven dgn suhu 180 darjah Celsius selama kira-kira 45 minit hingga 50 minit atau hingga masak.

CORNED BEEF PINWHEEL BREAD / ROTI GULUNG CORNED BEEF again?.....

Did some Pinwheel Corned Beef Bread for my eldest sister today. Actually I met her for breakfast on Sunday morning and while buying some groceries form a shop at the market, we saw some cans of CARTER's corned beef stacked at the shelves . Being the usual chatty me when it comes to food issues, I started promoting the joy and pleasure of eating corned beef rolled inside a bread. She thought it was just a case of eating corned beef 'sandwiches' but when I told her "hey, it's not that! I actually baked a bread with the meat in it", she went..." hah, you bake breads?" I told her why not! It's not as if baking bread is such a chore. Everyone can do it with proper guidance and a correct recipe.

The next moment she exclaimed, " you can do for me...?". I said why not since I'll be home for the next two days. So, today I baked twice the recipe, one for her and one for my family. One recipe yielded about 12-14 pcs of the pinwheel bread. So here's the pics while the recipes can be found in my earlier postings vide this link http://rozzan.blogspot.com/2007/07/corned-beef-pinwheel-bread.html (it's in Malay though). So, happy viewing!!

























































The above yummy and mouth-watering bread were picked up by my sis before dusk just now, while the rest... yeah, yeah, yeah -for us to enjoy.
























Sunday, August 12, 2007

MENU HARI INI

Menu harini simple jer. Lauk kering2 heheh. Di antaranya Rendang dan Terung Belado. Ingatkan nak masak lauk lemak dan bagedel tp halfway thru angin M dah melanda. So cukup je apa yg dah siap...Alhamdulillah.




















Saturday, August 11, 2007

KARIPAP PUSING



 
Did the above Karipap Pusing (Spiral Curry Puff) this morning as I have lots of free time today. Had always wanted to try the many recipes which I gathered from fellow bloggers & FP frenz. Actually I compared the three recipes of rinnchan, kakliza and hellikonia. I would say all of them are similar. However, since I had wanted to use 1 kg of flour, I chose helli's recipe. Here's the recipe and more pics....

KARIPAP PUSING (hellikonia)

Bahan A (Doh Minyak)
600 gm tepung
1 cawan air suam
½ cawan minyak masak
2-3 cubit garam
* Gaul dan uli hingga sebati. Buatkan bebola2 kecil. (saya buat 10 bebola dgn setiap bebola seberat +- 90 gm)
Bahan B (Doh Majerin)
300 gm tepung
150 gm majerin (boleh tambah sehingga 50 gm lagi - sedikit demi sedikit utk mendapatkan doh yg tk melekit)
 * Gaul & uli hingga menjadi doh yg tak melekit. Buatkan bebola2, lebih kecil dari doh minyak. (saya buat 10 juga dgn setiap bebola seberat +- 50 gm)

Cara:
Ambil setiap bebola dari doh majerin dan masukkan ke dalam bebola minyak yg telah di leperkan hingga menjadi satu bebola yg besar. Ulang hingga kesemua bebola habis digunakan. Kemudian ambil sebiji bebola tadi dan canaikan hingga menjadi persegi empat. Sesudah itu gulung doh tadi hingga menjadi seperti swiss roll. Setelah itu canai lagi (memanjang) lalu digulung sekali lagi. Akhir sekali, potonglah doh ini kpd 3-4 bahagian mengikut saiz karipap anda. Buat seperti ini kpd kesemua bebola tadi hingga selesai.

Ambil satu gulungan yg telah dihiris/potong tadi dan canai leper. Masukkan inti dan tutupkan semula dgn kemas. Kelimlah dgn teliti. Apabila kesemua doh/bebola dah selesai, bolehlah digoreng dgn api yg sederhana.

(Untuk intinya, anda bolehlah gunakan sembarang inti kegemaran anda seperti inti kentang atau sardin)


Note : Saya dah edit Bahan B utk menjadikan kulitnya lebih garing. 


Inti Kentang
800 gm kentang (kupas kulit, didadu, lalu direbus ¾ empuk dgn sedikit garam)
4 biji bawang besar (dipotong dadu)
6 sudu besar rempah kari daging Babas (bancuh dgn sedikit air)
300 gm daging lembu/kambing (potong kecil-kecil, direbus hingga ¾ empuk)
secukup minyak untuk menumis
1 sudu teh garam
1 sudu teh gula (optional)
sedikit daun sup/bawang

Cara:
Panaskan minyak dalam kuali. Masukkan bawang dadu dan tumis hingga bawang layu. Kemudian masukkan rempah kari tadi dan biarkan sebentar hingga rempah garing. Masukkan pula daging dan kacau sebentar. Setelah itu, masukkan kentang, garam dan gula. Biarkan sebentar dan kacau sekali sekala. Kalau perlu, bubuh sedikit air untuk daging dan kentang empuk. Bila daging dan kentang dah empuk sepenuhnya, masukkan daun sup/bawang dan gaul
rata. Sejukkan sebelum digunakan.


Inti Sardin
1 tin sardin (kalau nak sedap, gunakan Ayam Brand)
3 biji bawang besar (hiris)
2 sudu makan cili kering kisar
1 batang cili merah (hiris)
1 batang cili hijau (hiris)
½ sudu teh gula
secubit garam
jus dari ½ biji limau kasturi
2-3 sudu makan minyak utk menumis


Cara:Panaskan minyak dalam kuali dan tumis separuh dari bawang hiris. Masukkan cili kisar dan kacau lagi hingga garing. Masukkan pula sardin dgn sedikit jer sos tomatonya, lebihan bawang hiris tadi dan juga cili hijau dan merah. Kacau rata tapi pastikan ikan jgn terlalu hancur/lumat. Biarkan kasar-kasar sedikit. Akhir sekali, masukkan garam, gula dan jus limau kasturi. Gaul rata dan angkat dari api.














































Wednesday, August 08, 2007

KEK LAPIS BATIK SUTERA

Kebelakangan ni, terasa masa seperti tak menyebelahi saya. Ianya seperti cepat berlalu. Pulang dari ofis, dah penat. Kerja kat pejabat pulak, kekadang tu stress giler ibarat 'makan hati berulam jantung'.....

Anyway, I'm sorry if lately, I've not been updating my blog as regularly as I would like to. I guess at this moment, my drive is at its lowest! Just recovered from my flu last week- after almost more than a week. Now another virus came infecting- the M virus. Hopefully, I'll get over it and be my usual self again, Insya'allah.

And, to start with, I've baked another Kek Lapis last night. For this cake, I 'borrowed' the recipe from bro lee lin . Thanks Bro. for sharing this recipe. Dan sebagaimana lee lin, saya juga membuat sedikit perubahan dari resipi asal iaitu saya tidak memasukkan adunan yg berwarna ke dalam botol utk di picitkan berselang-seli di atas lapisan yg plain. (ni kes malas lerr!) .

Anyway, this cake is typical of Kek Lapis Sarawak. Hope all Lapis Cake enthusiasts will try this too yaa. So, here's the recipe (according to how I did it) and the pic.



KEK LAPIS BATIK SUTERA (sumber : lee lin)

Bahan-Bahan:

450g mentega

250g gula halus (boleh kurangkan kpd 180 gm)

10 biji telur

170g seri kaya

397g susu pekat manis

100g Horlicks

1 sudu kecil esen vanila

200g tepung gandum (saya gunakan tpg Hong Kong)


Cara :

Pukul mentega dengan gula hingga kembang. Masukkan telur sebiji-sebiji sambil terus memukul hingga sebati. Masukkan seri kaya, susu manis, Horlicks dan esen vanila. Pukul lagi hingga rata. Masukkan tepung dan gaul rata-rata.

Bahagikan adunan kepada 3 bahagian:

i) 2 bahagian dibiar plain (utk lapisan bawah dan atas)

ii) 1 bahagian lagi dibahagi 3 -utk 3 warna, merah, cokelat dan oren.

Panaskan ketuhar dgn suhu kira-kira 200-220 darjah Celsius. Gunakan api grill saja. Sementara itu sediakan loyang berukuran 10" x 7". Alaskan dgn kertas dan digriskan pd dasar dan sekeliling loyang.

Setelah itu, mulalah membakar kek untuk lapisan bawah. Gunakan adunan plain dan bakar setiap lapis dgn 2 senduk adunan (4 lapisan semuanya) . Setelah itu bakar 3 lapis adunan berwarna merah, 3 lapis warna cokelat dan 3 lapis warna oren. Akhir sekali, bakar lapisan atas kek dgn adunan plain (4 lapisan).

Sunday, August 05, 2007

Permintaan Resipi Keropok Lekor

Atas permintaan sdri ct, di sini saya attachkan resipi keropok lekor kiriman sdri lela. Hope its not too late ya.

KEROPOK LEKOR
Majalah Saji Oct. 1997

Bahan-Bahan
4 mangkuk ikan tamban / selayang
6 mangkuk tepung sagu
Garam & serbuk perasa secukupnya
Air batu ikut kesesuaian adunan

Caranya
Bersihkan ikan, asingkan tulang & isinya. Mesinkan isi ikan hingga hancur.
Mesinkan sekali lagi isi ikan tetapi kali ini hendaklah dicampur air batu, kemudian dimasukkan tepung sagu.
Pastikan adunan tidak terlalu lembik atau keras sebelum digentel dengan tangan membentuk saiz panjang.
Panaskan air hingga mendidih, masukkan keropok lekor & angkat setelah ia timbul di permukaan air.

Cili Cicah Keropok Lekor
1 mangkuk air asam jawa
2 mangkuk cili kering yg siap dimesin
1 mangkuk gula pasir
4 keping gula kabung atau gula merah

Campurkan kesemua bahan tadi di dalam satu bekas.
Masak sehingga sos cili ini mendidih & likat

SAJI Pesan:
1. Gunakan mangkuk yg sama utk menyukat bahan.
2. Jika adunan terlalu lembik, tambahkan isi ikan & tepung sagu tetapi jika adunan terkeras, tambahkan sedikit air batu.
3. Keropok lekor boleh dimakan selepas direbus, digoreng, distim atau dijadikan bahan utk Yong Tau Fu.
4. Jika anda sukakan kuah yg pedas, kurangkan penggunaan gula pasir atau gula kabung.

Wednesday, August 01, 2007

BROWNIES


Saya buat sekali lagi Brownies ni atas permintaan anak saya yg ingin membawa ke sekolah utk dijamu bersama teman2 yg akan menyambut hari lahir salah seorang drpd mereka. Resipinya telah saya postkan dlm entry saya yg lalu. So, jamu mata jer, arrrr... heheh..