Sunday, February 28, 2010
I made mine petit size, the same size sold by the makcik along the street near my house. The price of one Cucur Badak at that time was only 5 cents.... (cheap eh...)!!
There is no accurate recipe necessary. Here is how I made it:
1-2 cups Fresh grated coconut - finely grated (if coarse, pund it slightly)
1-2 Red Chili*
1 Lemongrass* (* pounded)
1 tsp Turmeric
- Mix all & stir fry until well mixed. Do not fry too long.
Sweet Potato - boiled & mashed
Add sufficient flour to form dough.
1. Take small portion of the dough & flatten.
Fill with coconut filling.
Wrap & place a shrimp on it (press hard into the skin otherwise the shrimp will come off it when fried).
Do for all remaining.
2. Deep fry until golden.
Saturday, February 27, 2010
I made this before but this time I added topping of peanut butter crumbs. The topping is a bit too sweet for me but children like it because it is crunchy.
here for the Banana Bread recipe. I made double portion & baked in 8" sq tin. I think baking in a loaf tin (4" x 8") will produce a better texture.
For the Peanut Butter Crumbs recipe:
1/2 c + 1 tbsp Flour
1/2 c Brown Sugar
1/4 c Butter
3 tbsp Creamy Peanut Butter
1. Mix flour & sugar.
Cut in butter & peanut butter to form crumbs.
2. Sprinkle on top of cake before baking.
Here photo without the syrup. The jelly supposed to be plain white but I accidentally opened one packet of red colored jelly without checking the label properly.... so here is pink Tau Fu Fa...LOL!
1 packet Jelly Powder (13g)
1 can evaporated Milk + Water (to make 1 liter liquid)
1 liter additional Water
100g Cream Cheese
1 portion Sugar
1 portion Palm Sugar
Water - just enough to dilute the sugar
- Boil all ingredients.
1. Boil jelly powder & water until dissolved.
Add in sugar & boil until dissolved.
2. Beat cream cheese until smooth.
Add some of the milk mixture just to make it runny.
3. Pour remaining milk into jelly mixture.
Strain cream cheese mixture into the jelly mixture.
Pour into moulds.
Cool at room temperature & chill.
4. Serve with palm sugar syrup.
Friday, February 26, 2010
Yang ni pulak fail koleksi respi yg kekawan mama kasi....
Tuesday, February 23, 2010
Monday, February 22, 2010
I ended up with this type of Laksa which I'm not sure which state Laksa it belonged to, perhaps closer to Terengganu or Johor Laksa, but no idea as I was not following any recipe. I just followed my taste bud while cooking it and using the Ulaman from Nasi Kerabu as garnishes....hence the name of "Kerabu Laksa".
The result was very surprisingly delicious and even better than my famous Laksa Penang.... (hehe I said "famous" because most of my friends like it so much and have been in demand many times). My two sons enjoyed it so much that they complaint I cooked too little of it.
So friends, next time you cooked Nasi Kerabu don't throw away the fish bones. Here what you can do with them:
Bones of 3 steamed Ikan Kembung /Mackerel
1 Lemongrass* (* blend)
2 tbsp Chili Paste
1/2 bowl Coconut Milk
1-2 Tamarind Sauce
Salt & Sugar
Ulaman (Cabbage, Long Beans, Bunga Kantan, Ulam Daun Selom - finely sliced), boiled Egg, shredded Cucumber & Big Onion, sliced Chili.
Laksa noodles - soaked & blanched
1. Blend fish bones with a lot of water until fine.
Strain & discard bones.
Add in the rest of ingredients & boil.
2. Serve blanched Laksa with gravy & garnishes.
Sunday, February 21, 2010
My Nasi Kerabu is accompanied by serunding (on top of the rice) and from left clockwise: salted egg, Ulaman, Budu, Chili paste, Solok Lada, salted Terubuk fish, fried battered fish and chicken liver. One item is still missing.... fish crackers...out of stock at the moment.
Come and join me to make Nasi Kerabu:
RICE:Wash white rice & place sufficient water, stint of blue color & 1 Kaffir Lime leaf.
Cook in a rice cooker.
1 Ikan Kembung (mackerel) - steam & flake
100g Fresh grated Coconut
1 tsp Black Pepper
- Pound all ingredients & stir fry until dry.
ULAMAN:Cabbage, Long Beans, Bunga Kantan, Ulam Daun Selom - finely sliced.
CHILI PASTE:Chilies, vinegar, sugar, salt & water - blend.
BUDU PASTE:Budu + lime + Chili Padi.
SOLOK LADA:Refer here
1 Ikan Kembung (Mackerel)
10 Black Pepper Corns*
1 clove Garlic*
4 big spoon Fresh grated Coconut*
Fresh Green/Red Chilies - make a slit & deseeded
Salt & Sugar
1. Steam fish & flake out flesh & pound till fine.
Pound the rest of the ingredients* & mix in egg.
2. Stuff the ingredients into chilies.
Steam until cooked.
Saturday, February 20, 2010
Friday, February 19, 2010
1/2 Chicken - cut to small pieces
1/2 tsp Turmeric Powder
1/2 Big Onions*
2-3 colves Garlic*
1 tsp Blackpepper Corns* (* blended)
1-2 Tomato - cut
1 Capcicum - diced
Green Chilies - sliced thick
1/2 Big Onions - sliced
2 tbsp Sweet Soy Sauce
4 tbsp Oyster Sauce
1/2 tsp Cornflour - mixed with some water
Salt to taste (be careful oyster sauce is already salty)
1. Rub chicken pieces with turmeric powder & salt & shallow fry (no need until golden but just tenderly cooked).
2. Heat up few tbsp oil & fry blended ingredients until fragrant.
Add in chicken & stir well.
Add in soy sauce & oyster sauce & stir until well mixed.
Add in remaining sliced veg & salt to taste.
Thicken with cornflour paste & stir a while more.
3. Dish up & serve hot with white rice.
Thursday, February 18, 2010
See below photo after deep fried.
Wednesday, February 17, 2010
A marvelous one.... really soft & tasty...! I thought the top will be pale colour, so I painted with pink pattern but surprisingly turned-up brown as if been baked.
Recipe taken from CMG's house. Thanks ya Mat for sharing. Here is translated into English. I also copied-pasted the Malay version from CMG's blog.
(makes 9" round)
3/4 cup Sugar
3/4 cup Melted Butter (can mix butter & oil instead)
2 cup Plain Flour*
1 tsp BP* (* mixed)
8 Bananas** - mashed (about 200g)
1 tsp Bic Soda**
Pinch of Salt** (** mixed)
1. Beat eggs, sugar & melted butter until thick.
Add in mashed banana & flour.
Stir well after each addition.
2. Pour into greased & lined tin.
Steam for 45 min until cooked.
Resepi Bahasa Malaysia (copy dari CMG's blog)
2 cawan tepung gandum
8 biji pisang emas (kurang lebih 200 g isi pisang)
3/4 cawan gula halus (mat guna gula perang)
4 biji telur
3/4 cawan mentega cair (mat guna 1/4 mentega dan 2/4 minyak masak)
1 camca teh baking powder
1 camca teh soda bicarbonate
1/4 camca teh esen pisang (optional, resipi asal tak letak)
CARA MEMBUATNYA :-)
- Panaskan air dalam kukusan, balut tutup kukus dengan kitchen towel bersih, lenser tin bulat berukuran 9 inci dengan sedikit mentega atau minyak. Ketepikan (dalam gambar mat guna "bunt-pan")
- Gaul tepung bersama baking powder, kemudian ayak. Lecek pisang bersama garam dan soda bicarbonate hingga hancur. Ketepikan.
- Dalam satu bekas, satukan telur, gula dan mentega cair. Kacau dengan whisk hingga pekat dan berkrim (berubah jadi warna pucat). Masukkan pisang lecek, gaul rata dan masukkan tepung sedikit demi sedikit sambil digaul hingga sebati.
- Masukkan esen pisang (jika guna), kacau rata dan tuang dalam bekas tadi. Kukus selama 45 minit. Kalau guna acuan kecil2, kukus 10 minit. Gunakan api sederhana besar.
(compliment from Glitter.graphic)
Tuesday, February 16, 2010
I had this in my head for quite sometime... wanted something light like Japanese cheesecake texture and slightly moist with localised Pandan & Coconut flavour matched with sponge cake base. When desire goes wild, you cannot go search out there in bakery or deli.... you just got to create it yourself otherwise the craving will not stop!
The whole family was so impressed with this. My second son is a cheesecake lover and he was surprised when he first tasted this "Wow Mama, this is really superb. Can you make one more whole cake just for me?" My answer to him "yes, you can have the whole cake".... that was because I happened to make two tins of the cheesecakes! This cheesecake version is light and therefore ones can eat it in big portion one go without having cheesy 'after taste'.
I used basic cheesecake recipe from a book and modified for rich coconut & pandan flavour:
(Makes two 8" round tin)
BASE - 1 slice 8" sponge cake
400g Fresh Milk
250g Cream Cheese
1 packet Santan Powder
1 tbsp Pandan Paste
100g Caster Sugar
1. Line bottom & side of tin (do not grease).
Place one slice of sponge cake at the bottom.
See here for basic sponge cake recipe or buy ready made.
2. Double boil milk & cream cheese until smooth (I cook above small fire in a vision pot).
Add in flour & cook until thicken.
Leave to cool.
Add in santan powder & egg yolks - stir well each addition.
3. Whisk egg whites and sugar until stiff.
Add the above mixture 2. & stir slowly.
4. Steam bake at 180C for 20 min, then 140C for 1hr 30 min.
Leave 1 hour in oven with door ajar.
Chill in fridge for 4 hours.
Note: This recipe is not recommended for beginners as it requires skill in mixing the meringue into the batter. If your cake sinks after baked & texture is compact instead of foamy then the problem is the meringue. Make sure using a completely dry bowl and meringue is beaten until stiff.
Monday, February 15, 2010
(Makes 2 or 3 layers 8" round)
80g Plain Flour - sifted
3/4 tbsp Emulsifier
2 tbsp Water
60g Caster Sugar
5ml Corn Oil
1. Place all ingredients, except oil, in a mixer.
Whisk high speed until thick.
Lower the speed, add in oil.
2. Pour into lined & greased tin.
Bake 180C for 25-30 min until cooked.
Remove from tin & cool on a wire rack.
3. Slice the cake into 2 or 3 equal layers.
See below one layer is placed at the bottom of pre-prepared tin, ready for cheesecake layer to be poured on. Are you curious what's next? Wait for my next posting....
I guess most of you know how to cook soup, so let me rest my fingers.... If not, drop me a request in this post.
UPDATE: herewith the recipe for the one requesting
1 kg Boney Beef
2 cloves Garlic*
1 tsp Black Pepper Corns*
1 tbsp Fennel Seeds* (* blended)
1 tbsp Soup Spices
Mixed Spices (Star Anise, Cinnamon stick, Cardamon, Cloves)
Garnishes - Fried Onions, chopped Spring Onions + Chinese celery
1. Heat up few tbsp oil & fry blended ingredients & mixed spices until fragrant.
Add in beef bones & enough water.
Cover & boil until beef is tender (I used pressure pot to save time).
Add salt to taste.
2. Serve with garnishes.
Sunday, February 14, 2010
Here is the recipe but take note that the measurements are not in metric cups.
(Makes 9 1/2" round)
1 coffee cup Castor Sugar (about 170g)
2 coffee cup Self-raising Flour* (about 280g)
1 tsp Bic Soda* (* mixed)
8 Bananas / Pisang Emas - mashed (about 2 cups)
2 tbsp Condensed Milk
1. Beat Butter & Sugar until fluffy.
Add egg one by one while beating.
Add in mashed banana.
Fold in flour until just mixed.
2. Pour into lined & greased tin.
Bake 170C for 60 min or until cooked.
a. Do not used metric cups otherwise cake ended up dry.
b. I baked my cake above in AMC pot above a slow fire instead in an oven. It resulted in an even risen cake.
Here copied from Love's blog. Refer here if you want to see the original's look by Love (more appetising than mine).
Bahan2 yang diperlukan :-
- 1 ekor ayam (dibersihkan dan dipotong sederhana)
- 6 ulas bawang putih
- 7 ulas bawang merah
- 2 inci halia
- 3~4 batang serai
- 3 sb cili kering kisar/ cili boh (lebih/ kurang ikut citarasa)
- 2 sb serbuk kari daging
- 1/2 sk serbuk jintan putih
- 1/2 sk serbuk jintan manis
- 1/2 sk serbuk ketumbar
- 1/2 sk rempah 5 spices (takde pun takpe)
- garam dan aji secukupnye
- 3 tangkai daun kari
- Minyak yang menggoreng
Cara2 memasaknye :-
- Campurkan semua bahan di atas bersama ngan ayam kecuali daun kari dan minyak. Gaul sebati dan biarkan perap selama 1 jam.
- Panaskan minyak dlm kuali. Pastikan minyak berlebihan supaya ayam tenggelam ketika digoreng.
- Masukkan ayam satu per satu dan goreng hingga masak. Taburkan daun kari bila dah 1/2 masak.
- Dah okey, angkat dan toskan minyak berlebihan. Sedia dimakan begitu sahaja! Yummyyyyy!!!!