Keropok Sagu Biji

Makanan tradisi kaum India, biasanya dijadikan hidangan sampingan 

dengan nasi, umpama papadom.

You need :
2 cawan sagu biji
3 biji cili hijau
1 sudu teh jintan putih
3 sudu teh bijan yang dah disangai
1 sudu makan minyak kepala
garam secukupnya
Method :
Wash the sago well in warm water darin the wataer and just leave it for an hour. After one hour pour in half a glass of water to it and keep it to soak for overnight. By morning the sago will be swollen and nicely soaked.
In a big pot take some oil and put in the cumin and the green chillies. Saute for some time but take care that u dont burn it. Now, add the the soaked sago to the pot and mix well. Add around 5 glasses of water to the pot. Add the salt,(put a bit lesser than u normally do..) and coconut oil to the pot and bring to a boil. When its done add toasted sesame to the batter and mix well. Cool it to room temperature. The batter has to become a bit thick, and the sago should cook well. The batter shouldn't be runny. But also remember that the batter will become very thick after it cools down, so be a bit judgemental about when to remove ur batter from the flame. If it thickens a lot, just add a bit of water and heat it for 5 minutes.

Next spread a nice clean plastic sheet in your table. Remember and then pour a spoonful of batter on the plastic sheet in a pattern and make small circles. Let it dry for a day or 2 until the surface of the vadam dries up. Once its done peel it and flip it to the other side and let the other side dry up well. Once the kereopk are dried up and are not any more soft or sticky remove them and keep it on a plate and keep it under the sun for 1 whole day.  Deep fry. 
 

Tomato Sauce

Jangan kacau cuma goyang-goyang aja periuk tu sekali sekala supaya sayur tidak melekat, cara ni  akan menghasilkan sos yang lebih  lazat.

 Bahan-Bahan:

1 batang celery 
1 biji karot, kupas
1 biji bawang besar 
1 ulas bawang puith
750g tomato segar, cincang kasar
1 cawan flat-leaf parsley
1 cawan  basil leaves
2 sudu makan extra virgin olive oil
2 sudu makan unsalted butter

Preparation:    

Chop the celery, carrot, onion and garlic into tiny pieces, roughly all the same size. Place the tomato pieces in a large casserole. Place the carrot, then the celery, the onion, garlic and finally the herbs on the top. Pour the olive oil over and cook for 1 hour, on a medium heat without stirring but just shaking the pan to prevent it from sticking. Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky and you should should be able to see tiny bits of the vegetables within the thick sauce). Add the butter and further reduce the sauce until it has thickened slightly, about 10 minutes. Leave to cool. 

Freeze in small batches as the sauce is concentrated. 

Fudge Brownies

Bahan-Bahan:

128 grams tepung gandum
30ml good quality cocoa powder
secubit garam
114 grams unsweetened chocolate, 
114 gm unsalted butter, suhu bilik
198 gm gula
100gm light or dark brown sugar, lightly packed 
1 sudu teh esen vanilla 
1/3 cawan  golden syrup or corn syrup (80 ml)
3 biji telur
1/2 cawan bittersweet chocolate chips

Method:

Preheat oven to 350 degrees F. Line a 9 inch square metal pan with foil and spray foil with cooking spray.

Sift together flour, cocoa powder and salt. Set aside.

Melt chocolate in top of a double boiler.

Beat butter and  sugars in a large mixing bowl using high speed of an electric mixer. Beat in vanilla and golden syrup. When creamy, beat in eggs, beating thoroughly after each egg.

Beat in the melted chocolate, scraping sides of bowl.

Add flour mixture and chocolate chips, stirring until flour is blended in (do not beat).

Pour batter into prepared pan and bake on center rack of oven for 35 minute or until brownies appear set. Cool on a rack for 1 hour or until brownies are cool enough to transfer to the refrigerator. Transfer to the refrigerator and chill for 1 or 2 hours.

Chilies Sauce

Bahan-Bahan:
1 cawan cili  merah
1 biji bawang besar putih
1 biji epal hijau besar
1 cawan cuka
1 cawan gula putih
1 sudu teh garam

Method:
Dice all ingredients
Boil for 30 minutes
Partly cool and blend in blender
Bottle while still warm

Kuih Tepung

Simpann dalam bekas kedap udara sehingga 1 bulan. 

Ingredients:

1 cawan tepung gandum
1 sudu makan serbuk cili

1 sudu teh jintan putih ditumbuk kasar
1/2 cawan santan masukkan garam dan dipanaskan
2 sudu teh minyak jagung
Method:
Mix all purpose flour, cumin and salt in a mixing bowl. Add santan and start mixing till it turns into firm and soft dough.
Make dough into round shape and apply Oil over the dough.
Divide the dough into lemon size balls.
Roll each ball into flat and round shaped sheets. Apply flour if the dough sticks while rolling.
Cut them into small squares using a knife and deep fry them in oil till golden brown. Store them in air-tight container.

Sos Cili

Bahan-Bahan

100 gm biji cili kering

2 ulas bawang putih
20 ml sos ikan
100 g gula pasir
100 ml cuka
100ml air 
1 sudu makan rata tepung jagung  

Cara-Cara Membuat. 
 Kisar cili hingga halus bersama bawang putih. Masak semua bahan dan kacau hingga mendidih. Kecilkan api masukkan tepung jagung yangn dibancuh dengan sedikit air dan masak lama sehingga hampir pekat.  Sejuk sebelum dibotolkan.

Vegetarian Wontons

Bahan-Bahan:
1 bungkus kulit wonton (30 - 35)
Homemade cili sauce, for dipping

Filling:
1/4 cawan karot, finely shredded
1/2 cawan kobis finely shredded
1/4 cawan taugeh
4 ulas bawang putih cincang
1 sudu makan kicap pekat
2 keping tahu dihancurkan –
1 sudu teh gula
2 biji cili merah cincang
garam
1 sudu teh minyak bijan
1/2 sudu teh freshly ground black pepper

2 sudu makan minyak untuk menumis
2 cawan minyak untuk mengoreng

Directions:
For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute.   Set aside to cool thoroughly.
Combine the cooled vegetables with the rest of the filling ingredients and mix well.

Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.

Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons  in several batches. Drain on paper towel. Serve at once with sauce.

Tips:
Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately.

Spicy Stuffed Cabbage Recipe

Bahan-Bahan:
1 biji kobis bulat kecil

500 gm daging kisar

1 cawan nasi

2 biji cili hijau- cincang

2 biji cili merah –cincang

1 bawang besar cincnag

1-15 oz. can stewed tomatoes
garam dan lada hitam

Directions:
Tear off 10 to 12 large, whole cabbage leaves, rinse and set aside. Bring a large pot of water to boil, once boiling, drop the cabbage leave and pot and turn heat off and cover pot while you make the ‘stuffing.’ The cabbage leaves will wilt and become pliable enough to hold the ground beef mixture.

Mix ground beef together with the cooked rice, , onion, black pepper and a pinch of salt. Mix well, but do not over-mix. Remove the cabbage leaves from the hot water and allow to become cool enough to handle. Pour hot water out of pot, it will be used again.

Flatten one cabbage leaf and place scoop of beef mix in the center. Wrap the leaf around mixture, envelope style, placing overlapping leaf face down. You can use tooth picks to hold lettuce together. After you have used all of the lettuce leaves, place lettuce, wrapped side down in pot. Pour stewed tomatoes over the stuffed cabbage leaves and cook over medium heat for 45 minutes to one hour.

Allow stuffed cabbage to rest for 10 minutes before serving with rice.

 

Popia Goreng

Bahan-Bahan

1 sudu makan minyak masak
3 biji telur pukul ringan

1 biji kobis sederhana besar  dihiris

1 biji karot  potong mancis

500gm barbequed or roasted meat, cut into matchsticks

2 batang daun bawang hiris halus

2 1/2 sudu teh kicap

garam
1 (14 ounce) kulit popia

1 biji putih telur –pukul ringan

minyak untuk menggoreng

bawang goreng

Directions:

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.  

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add meat, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls:  place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper put some fried shallots. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).  

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Beef Ginger

A chinese dish the use of soya sauce and sesame oil are essential

Bahan Yang Perlu:

500gm beef (rouladen)

1 batang celery

1 batang karot

5 cili padi

2 sudu makan halia, cincang

2 ulas bawang putih, cincang

1 sudu teh minyak bijan

Perap:

2 sudu makan kicp pekat

1 biji kuib daging

1 sudu teh gula

2 sudu makan jus halia

1 putih telur – pukul ringan

1/4 cawan air

1/4 cawan tepung

1/4 cawan tepung jagung

Sos:

¼ cawan air rebusan tulang

2 sudu makan kicap cair

1 sudu makan gula perang atau madu jika suka

1/2 sudu teh minyak bijan

1 sudu makan cili giling

Directions:

Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).

To make ginger juice for marinade: peel and grate ginger. Squeeze out juice.

Mix four marinade ingredients. Add to beef and marinate for 30 minutes.

Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.

Mix the sauce ingredients. Set aside.

Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat.

Heat wok. When heated, add 4 - 5 cups of oil. When the oil is ready, add about 1/4 of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.

When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.

Sprinkle with sesame seed and sesame oil and serve hot.

Pisang Goreng Rangup

The custard powder gives a nice aroma and light yellow tinge to the batter while the rice, gultinous flourand slaked lime add  crispness.

Bahan-Bahan

10 bananas suitablefor frying peel & sliced

1cup rice flour  

½ cup  glutinous flour
3 tablespoons all-purpose flour
1 tablespoon custard powder
1 tablespoon sugar

½ teaspoon slaked lime  

Salt to taste
3/4 cup water, or just enough
Oil for deep frying

Directions:
1. Combine various flours, sugar, slaked lime and salt in a mixing bowl.
2. Add in water and combine into batter.
4. Heat oil in pan or wok over medium flame.
5. Coat bananas in batter, and deep-fry in hot oil until bananas are golden brown.
6. Drain on paper towels.

Kek Gula Hangus

The caramel is thinner and will sink into the cake more.  If the caramel  thick and drapey  Boil it a bit hotter to make it thinner.    

 For the cake

2 cawan plus 2 sudu makan tepung kek yang telah diayak (not self-rising; sift before measuring)

1 sudu teh baking powder

3/4 sudu teh baking soda

1/2 sudu teh garam

1/2 cawan unsalted butter, lembautkan

1 cawan sugar

1 sudu teh pure vanilla extract

2 biji telur, suhu bilik

1 cawan well-shaken buttermilk

For caramel glaze

1 cawan heavy cream

1/2 cawan packed light brown sugar

1 sudu makan light corn syrup

1 sudu teh pure vanilla extract

Make the cake: Preheat oven to 350°F . Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make the glaze: Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Kek boleh dibuat 1 hari lebih awal dan simpan dalam bekas kedap udara di suhu bilik, esok baru glaze.

Nasi Pandan

kalau tambah  bawang merah hiris,  halia kalau suka letak sedikit halba, jadilah nasi lemak  yang  harum.

Bahan-Bahan:
500 gm beras putih
100 ml santan pekat
500 ml air
garam
15 helai  daun pandan

Cara membuatnya:
Potong-potong daun pandan, blender bersama air, tapis. Campur air pandan, garam, santan dan air hingga jadi 600ml.   Masak hingga mendidih. 
Kukus beras sampai naik wap. Masukkan ke dalam bekas besar  tuang campuran yang dimasak tadi. Aduk rata dan biarkan semua air meresap.
Kukus lagi beras tu selama 30 minit atau hingga masak. 
Bolehlah disaji dengan lauk kegemaran yang sesuai.

Spicy Potatoes

Bahan Yang Perlu:

6 biji kentang merah potong dadu
2 teaspoon chili powder
½ sudu teh lada hitam umbuk kasar
1 sudu teh garam
1 sudu teh serbuk bawang putih
1 sudu teh serbuk jintan putih
2 tablespoons olive oil

Preparation:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
In a small bowl, or cup, combine chili powder, salt, garlic powder and cumin.
Drizzle potatoes with oil and sprinkle with spice mixture.
Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.

Ayam Masak Cabai Hijau

yang mudah dibuat,  boleh masukkan santan kalau nak.   

 Bahan-Bahan:
500gm ayam potong sesuai selera

garam, kunyit

Bahan Tumbuk:
1 biji bawang besar

6 ulas bawang putih

1 batang serai 
       
10 biji cili hijau tumbuk kasar

3 helai daun limau purut

jus limau kasturi~ ikut citarasa

tomato- ikut suka

sedikit garam, gula

Cara memasaknya:
Lumur ayam dengan kunyit dan garam, perap selama 30 minit baru digoreng.

Ambil minyak bekas menggoreng ayam secukupnya tumis 

bahan tumbuk sampai nak bau jangan sampai garing, masuk sedikit air, daun limau purut, garam, gula, jus limau dan cili hijau, kacau sampai bumbu masak masukkan tomato, kecilkan api.

Masukkan ayam goreng, kacau rata.  Siap untuk dihidangkan.

Kuih Lopes Pulut Asli

Terkenang bila buat kuih ni, awrah emak kerap buat kuih ni . Membuat kuih ini sangat mudah. Gunakan beras pulut bermutu agar tekstur lopes kenyal dan lembut. Boleh masukkan air kapur sirih yang akan membuat kuih ini kenyal, tapi jarang guna kapur  pulut tu akan bertukar warna. Aroma daun pisang dan kelapa juga membuat kuih ini harum sekaligus enak. yang ada dijual kat gerai-gerai skrg, susah nak dapat yang betul-betul sedap sebab cara pembuatan yang ringkas, lopes asli pulutnya  padat dan tidak bederai bila potong.

Bahan-Bahannya:
Pulut
500 gram pulut, cuci, toskan
3/4 sudu makan air kapur sirih (pilihan)
air daun pandan cukup untuk tutup pulut

Kelapa:

100 gram kelapa parut garam

Sirap:

250 gram gula merah

80 gram gula pasir

150 cc air
Cara Membuatnya:
Kelapa: campur semua bahan, aduk rata, lalu kukus selama 10 minit, angkat ketepikan.

Sirap: campur semua bahan, aduk rata, masak hingga pekat angkat tapis.

Pulut : campur semua bahan, aduk rata, kacau atas api hingga air kering,
pulut separuh masak dan kurangkanmasa merebus.

Ambil 2 lembar daun pisang, gulung dengan posisi daun yang lebih hijau di sebelah dalam, lalu semat dengan lidi salah satu ujungnya, isi dengan adunan pulut 2/3 bagian dari panjang gulungan daun tersebut, semat ujung yang lainnya, ulangi hingga bahan habis, inin untuk lopes bulat, Buat segitiga lebih cantik dan tak perlu potong-potong. Rebus selama1-1½ jam hingga masak, angkat, toskan, dinginkan, lalu buka pembungkusnya, potong-potong setebal 1 cm, gaul dengan kelapa dan tuang sirap di atasnya, sajikan.