d making of TEMPOYAK / FERMENTED DURIAN

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

from durian

Bercakap mengenai durian ni.. masing-masing mempunyai pendapat ataupun pandangan tersendiri mengenai raja buah ni..
shud i say, ..d different kind of love & hate towards d DURIAN
anyway, perhaps..
ITS (only) A THIN LINE BETWEEN LOVE & HATE.. (i believe)
hahaha

Some are crazy about it, some just cant stand d smell.. (poor u..)

BUT I m a huge fan of durian and of course d tempoyak..

to tempoyak

d authentic durian spread

 Tempoyak is one-of-a-kind that cannot be compared to anything else in this world.

It is a thick-lumpy-yellow-cream just like d mayonnaise.. 

 It's almost indescribable.

Let the photos do d talking ..

the step-by-step of d making of d TEMPOYAK or FERMENTED DURIAN

How To Make Tempoyak??
To make tempoyak is pretty simple.
1. Separate seed from the flesh.
2. Mix well the durian flesh with salt, sugar & birds eye chilli.
- 1 cup of durian flesh to 1 tsp of salt.
 Too little of salt will cause your tempoyak to become sour. Put too much, and of course your tempoyak will become too salty.
3. Keep the mixture in an airtight container, and it is ready for consumption minimum 2 days thereafter. 
Tempoyak well preversed can last for months, provided u keep it refrigerated. It is a traditional condiment, used as an additional flavor in Malaysian cooking.
 It is created as a one way to utilize d overripe or excess durian so that there will be no wastage.

So, once u have got your tempoyak ready..

 u can have it raw with a little bit of chillies 

OR 

u may add d tempoyak to your cook.

One of my recipe with tempoyak is HERE

SHRIMPS IN TEMPOYAK BROTH /

 GULAI TEMPOYAK UDANG

Do not forget to check-out d recipe ya..

or u may check with mr Google on any other Tempoyak Dish..

WALIMATUL URUS / NEWLY WED : EN. HASIMI & PUAN YANA

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

Congratulations 

&

Tahniah to d newly wed couple

Hasimi & Yana

Semoga ikatan yang termeterai berkekalan sehingga ke akhir hayat.

InshaAllah.. Aminnn..

d happy family of Tuan Haji Mohd Sidek & Hajah Kamsini

(Along & Kakak Ipar ku tersenyum lebar duduk di depan)

Tahniah kepada Pak Cik Sidek & keluarga di atas kehadiran menantu baru di dalam keluarga.
TQVM to my S.I.L. Kak Zu.. She ordered fondant wedding cake for the cake cutting ceremony & fondant cupcakes as door gifts.

Wedding Receptions pihak pengantin lelaki di adakan semalam i.e. 15 Spetember 2013 di Kanchong Darat, Banting, Selangor.

I snapped few photos with my iPhone yesterday..

 aarrrrrggghhh..... pointlessss.....

Majlis di pihak perempuan @ Johor

En Hasimi, Isteri & Ibubapa Mertuanya

Door Gifts

"May Allah keep you in prosperity and confer His blessings upon both of you and may He grant you the favour of living together in perfect harmony"
InshaAllah... Aminnnn...

Lagu ini buat pasangan pengantin:
Lagu: Baraka Allahu Lakuma
Nyanyian: Maher Zain 

We're here on this Special Day
Our hearts are full Of pleasure
A day that brings the two of you
Close Together
We're gathered here to celebrate
A moment you'll always treasure
We ask Allah to make your love
Last forever
Let's raise our hands and make du'a
Like the prophet taught us
And with one voice let's all
Say...say...say
Barakallahu lakuma wa baraka 
Alaikumaa wa jama'a bainakuma fii khaiiir

From now you'll share all your joys 
Through hardships,support each other
Together worshiping Allah
Seeking His Pleasure
We pray that He will feed your life
With Happiness and Blessings
And grant your Kids
who make your home filled with laughter
Let's raise our hands and make du'a
Like the prophet taught us
And with one voice let's all
Say...say...say

Barakallahu lakuma wa baraka 
Alaikumaa wa jaama'a bainakuma fii khaiiir Barakallah
Barakallahu lakuumwalanaa 

Allah bariklawhuma 
Allah Hadhum hubbahuma
Allah Solli wasallim a'la rasulillah
Allah tub'alaina
Allah irdha anna
Allah ihdhi khuthoona a'la sunnat nabiina
Let's raise our hands and make du'a
Like the prophet taught us
And with one voice let's all
Say...say...say
Barakallahu lakuma wa baraka
Alaikumaa wa jaama'a bainakuma fii khaiiir

جَزَاكَ اللهُ خَيْرً

KUEH CARA BERLAUK

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

Today, 12 September 2013 is d last day of PMR exam. They will be having Science, English & Aptitude Test paper today. 

After this, the Year 6 students will be temporarily MERDEKA from all d 5A's burden..

InshaAllah, may success be in your hands, after all d effort thrown.

Forget about d PMR..

As promised.. tadaaaaaaa....

KuEh CaRa BeRLAuK

From d KuEh CaRa MaNiS  to KuEh CaRa BeRLaUk is just like having main dish & dessert @ one short.. 

From mouth watering sweetness to d hot & spicy savory delicacy.. 

I shud say that u won't regret of having both.. 

Just like killing 2 birds with one stone .. Hahaha
Basically, ingredients and method for KuEh CaRa BeRLaUk remain the same.. 

Just change the colour of batter from green to yellow.. 

Substitute d pandanus green colour with turmeric powder or yellow coloring only.
I will definitely recommend d use of turmeric powder for d natural flavouring and aroma. 

And finally change the filling from  d sweet sugar to d savory 'lauk' i.e. d fried minced meat. 

If u make d kueh yourself, definitely u can put extra lauk.. 

Don't have 2 b 2 stingy.. too little 2 enjoy the kueh.

OK.. lets look @ d recipe..

The batter will be d same as d KuEh CaRa MaNiS. Kindly refer to my earlier post HERE & as for easy reference, let me just copy & paste d recipe, as follows : 

D Batter

Ingredients:

4 cups plain flour

2 boxes Coconut Milk (ogyep likes to use d MS brand)

3 eggs

2 cups water (blend together with d pandanus leaves)

5-6 pandanus leaves

1-2 drops green coconut pandan paste

a drop of green  yellow color or 1/4 tsp tumeric powder

dash of salt (to toast up d milky taste)

Castor sugar to be dropped in the centre (about 1/4 tsp for each kuih)

Method:

1.Clean & wash d pandanus leaves. Blend together with 2 cups of water. Strain d mixture & set aside.
2. Bring together d flour, coconut milk, eggs, coconut pandan paste & salt in a mixing bowl. Mix well till u  get a thick batter. 

3. Add in the pandanus water  plain water. Just add in bit by bit till u got a flowing batter. Not too dilute please..

4. Strain d batter.

5. Meanwhile heat up the mould on the stove. Slather it with some cooking oil to prevent sticking.

6. Place a ladle-ful of the mixture to 3/4 fill each mould.

7. Sprinkle about 1/4 tsp of sugar in the center of each mixture.

Sprinkle d minced meat filling prepared earlier. Garnish with sliced red chillies & spring onion.

8. Cover with lid and cook about 5 mins or the kueh is done when the top is dry.

9. ogyep uses 'cake tester' to pull out the Kueh from d mould.

Please do not get confused ya with all d cancellation above... 

I m trying to be creative here.. hahaha... 

So lazy, to re-type d recipe again.

D Filling or D LaUk

Ingredients/Bahan2 :
1 cup minced meat/ daging kisar
1 onion - diced / bawang besar - potong dadu
1 clove garlic - diced / bawang putih - potong dadu
1/2 teaspn black pepper / lada hitam
1 tsp curry powder / rempah kari
1/4 tsp tumeric powder / serbuk kunyit

Salt and sugar to taste / garam & gula sedukup rasa

Garnisihing

Few springs of chinese celery / daun sop - hiris halus

Red Chillies - sliced / Cili Merah - hiris halus

Method/Cara:

1. Heat oil. Sautee onions & garlic.
Panaskan minyak. Tumis bawang & bawang putih

2. Add in curry powder, black pepper & turmeric powder.
Masukkan rempah kari, sserbuk lada hitam & serbuk kunyit

3. Put in the minced beef. Continue frying until the meat slightly dry.
Masukkan daging kisar. Masak sehingga daging sedikit kering

4. Set aside to cool.
Biarkan sejuk

my ogyep's KuEh CaRa BeRLaUk

So, it is up to u guys outhere.. 

Which one do u prefer.. 

The sweet one or d savory one..????

KuEh CaRa BeRLaUk  

or

KuEh CaRa MaNiS..?

ENJOY!!

wOrDLesS WeDnEsDaY : CHEEZY CHEESE

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

...cheezy cheeze..

Drooling is seriously prohibited..

cheezy wedges

Perfect for wedges, french-fries, nugget, burger, pizza, pasta & etc...

cheezy sausages

Baked Macaroni & Cheese

Till my next post..

Siapa2 berminat boleh enquire within..

KUEH CARA MANIS

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

KuEh CaRa MaNiS is a Malay inspired dumpling TaKoYaKi (d Japanese style dumpling) cooked on a hot plate.

It is a Malay delicacy that uses a flour mixture and is cooked in a patterned iron or brass mould. 

This kuih comes in 2 varieties, you can make it plain sweet, just by dropping some sugar in the center or savoury, by adding a mixture of spiced minced meat mixture.

Here is an authentic recipe of d :
KuEh CaRa MaNiS. 

Ingredients:

4 cups plain flour

2 boxes Coconut Milk (ogyep likes to use d MS brand)

3 eggs

2 cups water (blend together with d pandanus leaves)

5-6 pandanus leaves

1-2 drops green coconut pandan paste

a drop of green color (if u like)

dash of salt (to toast up d milky taste)

Castor sugar to be dropped in the centre (about 1/4 tsp for each kuih)

Method:

1.Clean & wash d pandanus leaves. Blend together with 2 cups of water. Strain d mixture & set aside.

2. Bring together d flour, coconut milk, eggs, coconut pandan paste & salt in a mixing bowl. Mix well till u  get a thick batter. 

3. Add in the pandanus water. Just add in bit by bit till u got a flowing batter. Not too dilute please..

4. Strain d batter.

5. Meanwhile heat up the mould on the stove. Slather it with some cooking oil to prevent sticking.

6. Place a ladle-ful of the mixture to 3/4 fill each mould.

7. Sprinkle about 1/4 tsp of sugar in the center of each mixture.

8. over and cook about 5 mins or the kueh is done when the top is dry.

9. ogyep uses 'cake tester' to pull out the Kueh from d mould.

BAHAN-BAHAN:

4 cawan tepung gandum 

2 kotak santan kelapa (ogyep suka guna M&S)

3 biji telur

 2 cawan air - untuk dikisar bersama daun pandan

5-6 helai daun pandan

1-2 drops green coconut pandan paste (ogyep suka bau lemak pandannya)

Castor sugar - untuk diletakkan ditengah2 Kueh

Garam secukup rasa - untuk menaikkan rasa lemak adunan

Minyak masak secukupnya - untuk mengoles acuan

CARA MEMBUATNYA :-) 

1. Daun pandan dicuci dan kisar bersama air kemudian ditapis. 

2. Satukan tepung gandum, santan, telur & coconut pandan paste. Kacau rata dengan whisk hingga semua sebati, tambah garam secukup rasa. 

3. Ketika ini adunan kita akan kelihatan sedikit pekat. Masukkan air perahan daun pandan tadi secara sedikit2, bagi memastikan adunan kita nanti tidak terlalu cair. Adunan sepatutnya sedikit cair seperti adunan kuih kaswi camtu..

4. Kacau dan tapis adunan tadi. Untuk memastikan aduna  tidak berketul2. 

5. Panaskan acuan kuih cara (acuan kuih baulu) atas dapur gas, gunakan api perlahan. Lenser sedikit minyak masak pada lubang2 acu.

6. Apabila acuan sudah panas, bolehlah mula menuang adunan tadi ke dalam lubang2 acu sehingga 3/4 penuh. 

7. Sudukan 1/4 sudu gula pasir pada setiap kuih. (Anggaran hujung sudu sahaja.)

Tutup permukaannya acuan dengan tudung periuk. 

8. Kueh Cara kita sudah masak sekiranya, ia tidak lagi melekat apabila disentuh.

9. ogyep gunakan 'cake tester' untuk mengeluarkan kueh dari acunya apabila sudah masak.

My ogyep's KuEh CaRa MaNis..

Will try to update d savoury version of this KuEh CaRa soon.

Till then, ogyep would like to take this opportunity to wish

ALL D BEST & GOOD LUCK

to

ALL UPSR CANDIDATES

Let us pray for d success.. InshaALLAH.. AMINN

All d best 2 NURSYAFIQAH SABRINA

My ogyep d'Authentic Bahulu

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

Ini adalah antara my baking project yang ogyep sibukkan selama tidak ber-blog kebelakangan ini..

Amongst them are this d'Authentic Bahulu

Let me introduce my very classis & authentic Bahulu..

Bahulu 

a.k.a

 Egg Sponge Cake

 a.k.a

Malaysian Madeleine

up-close & personal

Crispy outside yet with very soft texture.. 

Just like our those time traditional Bahulu.

My d'Authentic Bahulu is a MADE TO ORDER Bahulu.

Pre-Order ONLY ya.. 

NO pre-stock available.
Fresh from oven always..

This is to ensure d freshness of d Bahulu.. 

& ogyep would like to maintain this as my signature practice.

Normally, ogyep aims to deliver any order placed within 3-10 days. However it is subject to the ordered quantity.

InshaAllah, I'll spend time to write on this Bahulu & its recipe in my next post.. Till, my next post..

Enjoy your week ahead.