BIRYANI RICE

400 g / 14 oz / 1 3/4 cups Basmati Rice, washed and drained

55 g / 2 oz / 1/4 cup Ghee (Minyak Sapi) or Margarine
6 Onions, peeled and sliced
10 Shallots (Red Onion), peeled and sliced
2 Lemongrass (Serai), bruised
1 Bulb Fresh Ginger, finely sliced into small strips
1 Screw Pine Leaf (Daun Pandan), shredded and knotted
4 Tomatoes, finely chopped
2 Tbsp / 1 fl oz Tomato puree - optional
435 ml / 14 fl oz / 1 3/4 cups Chicken or Beef Stock
125 ml / fl oz 1/2 cup Evaporated Milk
2 tsp Saffron Strands
60 ml / fl oz 1/4 cup Rose Water
1 cup Raisins
1 cup toasted Cashew Nuts
Crisp-fried Shallots (Bawang Goreng) for garnish
1 bunch Mint Leaves (Daun Pudina), chopped and rinsed
Banana Leaves (enough to cover pot)
Salt to taste

Whole Spices Ingredients:

5 Cloves
6 Cardamom Pods
4 Star Anise
2 Cinnamon Sticks

Method

Melt Ghee and saut the whole spices ingredients for a few minutes.

Add in Onions, Shallots, Fresh Ginger, Lemongrass and Screw Pine Leaf (Daun Pandan), and fry till
golden.

Add in Raisins and fresh tomatoes; cook till tomatoes begin to soften.

Add in Basmati Rice and stir gently.

Then, add Beef or Chicken Stock (ratio to rice is 1.2:1), Cashew nuts, Saffron Strands, a little salt
(optional, depends on the
saltiness of stock), half of the fresh Mint leaves, and Evaporated Milk. *Optional* Tomato puree can
be added at this stage.
Cook on moderate heat and stir occasionally till rice softens.

Add in Rose Water, crisp-fried Shallots and the remaining Mint leaves.

Cover the rice with Banana Leaves, then cover the pot and cook till rice is tender (5 -10 minutes).

Serve steaming hot and garnish with left over Raisins, Cashew Nuts, crisp-fried Shallots and Mint
Leaves to taste.
NASI BERIANI

By: Roz@HomeKreation
Hidangan 5 orang
BAHAN2:
3 c Beras Basmati - basuh & tapis
4 c Air (atau campurkan susu cair)
3 sm Majerin
2 in Halia - pecah2kan
Rempah Tumis (Kulit Kayu Manis, Bunga Lawang, Pelaga & Cengkih)
4 biji Bwg Merah*
3 biji Bwg Putih* (*hiris nipis)
1 st Serbuk Rempah Beriani
1 helai Daun Pandan
1 tangkai Daun Ketumbar
1 sb Garam
1 st Pewarna Kuning

CARA2:
1. Panaskan majern dlm periuk & tumis rempah & bawang sehingga garing.
Masukkan halia, serbuk beriani, daun pandan & beras. Kacau sebati.
Masukkan air & garam.

2. Ubah periuk ke dalam rice cooker.

Percikkan pewarna kuning apabila nasi telah masak.
Biarkan sebentar 5-10min sebelum di gembur & di hidangkan.

3. Hidangkan nasi beriani dgn lauk kegemaran.

NASI AYAM GORENG - Serve: 5-6 persons
INGREDIENT A:
1/2 Chicken - cut 6
1/2 tbsp Turmeric Powder
1 tbsp Curry Powder
1/2 tsp Salt

METHOD:
Rub chicken with all the ingredients & deep fry until cooked.
Keep aside.

INGREDIENT B:
4 cup Rice (measurement using rice cooker cup) - washed & drained
1" Ginger*
4 Shallots*
2 cloves Garlic* (* pounded coarsely)
Mixed Spices (2" Cinnamon, 2 cardamons, 3 star anise)
1 tbsp Curry Powder
Ground Black Pepper
1 Chicken cube
1/2 cup Fresh Milk / Santan
4 cup Water (adjust amount according to type of rice)
Coriander/Basil Leaves - chopped
Salt

METHOD:
1. Heat up some oil & stir fry pounded ingredients, curry powder & pepper.
Add in curry powder & stir for a minute.
Add in rice & mix well.
2. Place rice in a rice cooker.
Arrange fried chicken on top.
Pour in milk, water, cicken cube, salt & coriander leaves.
Cook with automatic rice cooker as usual.
3. Serve with salad, cucmber salad, plain soup and Thai sauce.
HEAVENLY MILO & OREO JELLY

BAHAN2:
1 bungkus / 10g Jelly Powder (Serbuk Agar-Agar)
750ml Air
160g Gula
1 tin (400g) Susu Cair
3/4 cup Serbuk Milo
1 bungkus (137g) Oreo Cookies - patah2kan tp biarkan sandwich 2 lapis

CARA2:
1. Masak serbuk agar2 & air sehingga larut.
Masukkan gula & masak sehingga gula larut.
Masukkan susu, kacau sebati sehingga mendidih.

2. Asingkan 2 cwn ke dlm periuk yg lain & campurkan milo sehingga sebati.

3. Tuangkan 1 cwn campuran milo ke dlm acuan.

Panaskan campuran milo yg separuh lagi dgn api paling kecil supaya tidak
membeku.
Apabila permukaan nya mengeras sedikit, tuangkan kesemua adunan putih
tadi.
Taburkan biskut oreo.
Apabila permukaan nya mengeras sedikit, tuangkan baki adunan milo tadi.

4. Biarkan membeku di suhu bilik sebelum masukkan ke dlm petisejuk.

TIPS UNTUK MELAPIS:

a. Janagn tunggu sehingga lapisan membeku sepenuh nya sbb takut lapisan
tidak melekat.
Jika membeku semua, guris2kan permukaan dgn garfu sebelum tuangkan
lapisan seterus nya.
b. Pastikan adunan masih panas apabila menuang ke atas lapisan sebelum nya
supaya ia melekat dgn baik.
STEW DAGING & BARLEY
BAHAN2:
500g Daging Lembu* - potong 2" kiub
100g Biji Bali
1 bj Bwg Besar
1" Halia - di ketuk
1 st Lada Hitam yg di tumbuk
1 btg Karot
2 sb Butter
2 sb Tepung Gandum
100ml Susu Segar
Fresh Parsley - cincang
Garam
(* Along suka guna daging berurat, Mak Along panggil Daging Ketin)

CARA2:
1. Masukkan daging, bali, bwg, halia, lada, garam & 1 liter air ke dlm periuk
slow cooker.
Set pada suhu "high" (4 jam) atau "slow" (seharian) sehingga daging lembut.
Masukkan karot sejam terakhir masakan.
2. Cairkan butter & masukkan tepung sehingga sebati.
Masukkan susu sedikit2 sambil di kacau sebati.
Tuangkan ke dlm stew & masak selama 30-60min lagi.
Masukkan daun parsley dan tutup sehingga perlu di hidangkan.
3. Hidangkan dgn roti kosong atau roti bwg putih.
CHICKEN KUZI

INGREDIENTS:
1 ekor Ayam - potong2 / 1 Chicken - chopped
Minyak Sapi / Ghee
125ml Susu Cair / Evaporated Milk
250g Sos Tomato / Tomato Sauce
4 biji Bwg Besar - hiris bulat / Big Onions - sliced into ring shape
2cm Halia* / Ginger*
12 tangkai Cili Kering* / Dried Chilies*
15g Badam* / Almond* (I used Cashew Nuts) [* kisar / * blended)
125g Kismis / Raisins (skipped)
Garam / Salt

REMPAH KUZI / KUZI SPICES:

1 sudu mkn Ketumbar* / 1tbs Coriander Seeds*
1 sudu mkn Jintan Manis* / 1 tbs Cumin Seeds*
1 sudu mkn Jintan Putih* / 1 tbs Fennels Seeds* [* kisar / * blended)
1 kuntum Bunga Lawang / 1 Star Anise
1 kuntum Bunga Cengkih / 1 Clove
1 bth Kulit Kayu Manis / 1 Cinnamon Stick

CARA2 / METHOD:
1. Lumur ayam dgn garam & kunyit - goreng separuh masak./ Rub chicken with
turmeric powder & deep fry until half cooked.

2. Panaskan minyak sapi / Heat up ghee.

Tumis rempah kuzi sehingga wangi. / Fry kuzi spices until fragrant.
+ bwg besar, halia & cili kering. / + big onions, ginger & chili.
Kacau sehingga pecah minyak. / Stir until oil surfaced out of the spices.
+ ayam & kacau sehingga sebati. / + chicken & stir until well mixed.
+ susu cair & sos tomato. / + milk & tomato sauce.
Biarkan menggelegak / Leave to boil.
+ badam, salt & kismis. / + almond, salt & raisins.
Masak sehingga pekat. / Cook until gravy is thick.
Banana Pancake

INGREDIENTS:
1 cup Flour*
1 tbsp Sugar*
2 tsp Baking Powder*
1/4 tsp Salt* (* mix together)
1 Egg
1 cup Milk
2 tbsp Veg Oil
2 Riped Banana - mashed

METHOD:
1. Beat egg slightly.
Mix in milk, oil & banana.
Add in mixed dry ingredients & stir well.

2. Heat up pan & spread 2-3 tbsp.

Cook until bubbles appear on the surface & burst (see photo below).
Flip & cook the other side for 1/2 minute.
LAMB KUZI

you need;
3 lamb shanks or 8 lamb chops
1 cup evaporated milk

Ingredient A
2-3 tbsp ghee oil (minyak sapi)
2 cans of diced tomatoes
2 tbsp meat curry powder
1 tsp cumin powder (jintan putih)
1 tsp aniseed powder (jintan manis)
2 tsp coriander powder (ketumbar)
2 tbs chilli powder
1 - 2 cups plain water

Ingredient B
fry till crisp and blend
15 small onions (bawang merah)
5 garlic (bawang putih)
3 cm ginger (halia)

Ingredients C
1/2 cup raisins
1 cup cashew nuts
coriander leave

mix ingredient A and B in a large pan (I used electrical pan).

add lamb to the pan, add plain water (1 to 2 cups) and cook on medium flame (130C) for 40
to 60 minutes. Halfway through the cooking process add 1 cup evaporated milk, cashew
nuts, raisin, beef cubes, salt and 2 tablespoon brown sugar.

cook until lamb tender (40 to 60 minutes). Garnish with coriander leave and serve hot with
briyani rice, pita bread, crusty bread, spaghetti, macaroni, mash potato, or anything you like.

Note: adjust ingredient (chilli powder, sugar, milk according to you taste).
EASY TRIFLE

Ingredients1 chocolate swiss roll or butter chocolate cake

4 cups milk
3 tablespoons sugar
3 tablespoons custard powder, mix with
3 tablespoons milk
1 teaspoon vanillla flavouring
1 egg yolk
1 tablespoon butter
1(820g)can peach slices in syrup
2(90g)boxes instant jelly crystals, any flavour

MethodSlice chocolate roll/cake and arrange to cover 9" x 13" glass dish.
Drain the peach slices and sprinkle about 2 to 3 tbs of its syrup on the cake.
Custard; mix milk, sugar and custard and stir over slow heat until thicken. Mix
vanilla and egg yolk, stir. Remove from heat, mix butter.
Pour custard over the cake and spread out the custard all over the cake so that
there is no gap.
Arrange the peaches slice on custard.
Make the jelly according to the packing instructions. Pour over the custard and
peaches. Cool in the refrigerator.