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.