Kuih Dangai

Ingredients:

150g glutinous rice/pulut (soaked overnight)~ beras pulut

1 grated coconut ~ kelapa parut

10 rectangular-shaped mould ~  acuan

75g brown sugar ~ gula perang
pinch of salt ~garam

How to cook:

Wash glutinous rice and drain well. Grind dry the rice until very fine.

Mix well rice with grated coconut, some sugar and salt. If too dry sprinkle a little water. Press into the mould; sprinkle some sugar on top. Cook over low heat, like on top of stove.

Turn out dangai from the mould, press two together to form one kuih.   

Resipi Ini cara asli (tradisional)~ this is the original way of making.

* use sandwich maker if mould not available.

Roti Goreng Inti Sardin

Bahan-bahannya:
1 buku roti putih ~ 1 loaf white bread
1 tin sederhana sardin cap  Ayam  ~1 tin sardine ayam brand or any other brand

1 biji  bawang besar - hiris dadu ~ 1 bombay onion cut in cube
2 biji cili merah cincang halus ~  2 red chillies chop
jus  limau kasturi ~ calamansi juice
sedikit sos ikan    ~ fish sauce
sedikit tepung gandum dicampur dengan sedikit air - utk gamkan roti

 ~ wheat flour plus water  for the gum   

 mayonis jika suka  ~ mayonnaise optional  

Method:

Fried sardine with little oil,  break the sardine to  likeness. Add the chillies, onion, juice, fish sauce  stir well.

Take away from the fire and  add the mayonnaise if use. 

Take a piece of bread roll it flat with rolling pin, so that oil won’t get trap in the bread during frying. 

Put some sardine filling, roll it and paste with the gum.  Finish the process with all the other bread. Heat enough  oil and  fry till golden.  

Note:
Boleh dicelupkan  dalam telur dan golek dlm serbuk roti. 
   

Dip in egg and roll in bread crumbs if you like. I
prefer the above it stays crispy.

Tako

 

Ingredients for White Top Layer:

• 600ml coconut milk ~ santan
• 30gm cornflour ~ tepung jagung
• 2 tsp green pea flour ~ tepung  hoen kew)
• salt ~ garam

Ingredients for Green Bottom Layer:

• 80 gm green pea flour 
• 1 tblspn tapioca flour  ~ tepung ubi
• 600ml water ~ air
• 10 pandan Leaf - 
• 130~ 140 gm caster sugar ~ gula pasir
• 15 pcs water chestnut - sengkuang cina
• 40 -50 gm casters sugar 

Prepare 60pcs of pandan leaf square casing.~ sediakan acuan 60 biji

Green Bottom Layer~ Bahagian Hijau:

Basuh, kupas dan potong dadu semua sengkuang cina. Perap dengan 40-50gm gula selama sejam, ketepikan.  Blend daun pandang dengan 600ml air, perah jus dan masukkan ke dalam periuk.  Guna whisk campurkan jus dang tepung hoen kew, tepung ubi dan 140gm gula.  Masak dengan api perlahan hingga pekat dan lut sinar. Masak hingga mendidih. Masukkan sengkuan dan kacau rata.  Guna sudu untuk masukkan ke dalam acuan yang telah disiapkan 3/4 penuh.  Ketepikan.

Wash clean water chestnut, peel &  dice it. Marinate with 40gm of caster sugar for an hour, leave aside. Blend pandan leaves &  600ml of water, extract out pandan juice. In a saucepan, use a whisk to mix well pandan juice with green pea flour, tapioca flour & 140gm of caster sugar. Cook the mixture over low fire. Use keep stirring until the mixture become thick & translucent. When the mixture turns translucent, cook for a while longer until you can see the mixture is boiling, then remove from heat. Add water chestnut into the mixture & mix well. Use a teaspoon to spoon the mixture into a pandan leave casing until 3/4 full, leave aside for the next process.   

Method for White Top Layer~Bahagian Atas

Masukkan semua bahan dalam periuk. Masak atas api perlahan sambil dikacau sehingga hampir pekat. Alih daripada api cepat supaya kelicinan kepala kuih terpelihara. Guna sudu ceduk dan tuang di atas adunan hijau tadi.  Sejukkan selama 2 jam sebelum disajikan. 

Place all the top layer ingredients into a saucepan. Cook the mixture over low heat, keep stirring until the mixture become thick & remove from heat immediately. Avoid over cooking as it will affect the smoothness of the top layer. Use a teaspoon to spoon the top layer mixture over the bottom layer. Chill in the refrigerator for at least 2 hours before serving. 

Ayam Penyet

Bahan-Bahannya:

1 ekor ayam, potong 4 bahagian (4 pieces of chicken)

300 ml santan (coconut milk)

1 btg serai, ketok (lemon grass - bruise)

minyak untuk menggoreng (oil for frying)

Jus limau purut  (kaffar jus)

Haluskan: (pound)

4 ulas bawang putih (garlic)

2 biji buh keras (candlenut)

1 sdt biji ketumbar (coriander seed)

1 sdt garam (salt)

1 btg serai (lemon grass)

Bahan Sambal:

5 biji  cabai merah (red chilies)

4 biji cabai padi (bird eye chilies)
3 ulas  bawang merah (shallot)
1 uals bawang putih (garlic)
1 sdt garam (salt)
1 sdt gula merah (brown sugar)

Cara Membuat:

Perap ayam dengan bumbu halus, santan, daun salam, dan serai. Kemudian rebus hingga hampir kering. 

Goreng ayam hingga garing, ketepikan.

Buat sambal:

Tumbuk kasar semua bahan sambal.  Tumis sambal hingga naik bau, angkat.  Tuangkan jus limau, gaul rata. 

Lapik daun pisang  atas  pinggan  letakkan ayam  yang sudah diketuk pipih dan sambal  di atasnya.  Hidangkan ketika  masih  hangat.

Kentang Berempah

Spicy potatoes are a great dish to serve for appetizer, snack or side dish.

Bahan Yang Perlu:
3 biji kentang merah sederhana besar
2 sudu makan minyak masak
1/2 sudu teh jintan putih
1 sudu teh ketumbar ditumbuk
1 sudu teh jintah manis ditumbuk
½ sudu halba
1st halia dihiris
1 sudu teh serbuk lada hitam
4 cili hijau potong serong
1 sudu teh garam
2 sudu teh fresh lemon juice
2 sudu makan daun ketumbar
Method:
Peel off some skin in stripes from the potatoes; leave some of the skin to provide color.
Cut the potatoes into bite size cubes.
In a pot, boil about four cups of water; add one teaspoon of salt and the cubed potatoes. make sure there is enough water in pot so potatoes are soaked. Boil the potatoes till they are tender but not mushy.
After potatoes are cooked, drain the water and set aside.
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seed, and as cumin seeds crack add coriander, fennel seed, fenugreek seed and shredded ginger, stir fry for half a minute.
Add potatoes and Stir-fry on medium high heat till they are light golden brown.
Add salt, black pepper and green chili and roast another two to three minutes. Turn off the heat and add lemon juice and cilantro and mix. Serve hot.   Adjust salt, lemon, and pepper to your taste.

Kerabu Sotong

Bahan yang perlu:

4-5  ekor sotong sederhana saiz - bakar atau rebus, hiris nipis.
1 biji bawang besar - hiris nipis

2 btg serai - potong nipis 
1 biji cili hijau-cincang
2 bijil cili merah- cincang
1 biji tomato - cincang 
limau nipis/ kasturi , gula, sos ikan 

 

Cara-membuatnya:    
Campur semua bahan gaul rata rasa garam dan gula. Biar selamat 15 minit baru dihidang.  Boleh letak mangga,atau timun.

Bake Lemon Chicken

Bahan Yang Perlu:  

1/2 cawan (cup) tepung gandum (all purpose flour)

1/2 sudu teh (tsp) serbuk lada (paprika)

garam dan serbuk lada hitam (salt & cracked black pepper)

4 keping dada ayam bertulang & kulit
(chicken half breasts~with bone and skin attached) 

1/2 cawan minyak masak (vegetable oil)

parutan 2 biji kulit lemon (finely grated rind 2 lemons)

jus 2 biji lemon (juice of 2 lemons) 
1 ulas bawang putih dicincang (1 clove garlic, finely chopped)
2 sudu makan(tblsp) kicap (soya sauce)

How to do it:)

Preheat oven to 200 degree C.

Mixed flour paprika, salt and pepper in a plastic bag. 

Add chicken pieces and shake to coat. 

Remove and shake the excess flour.

In a bowl mix vegetable oil, rind & juice of lemons, garlic

soy sauce.  Whisk until well combined.

Place chicken, skin side down, in a shallow ovenproof dish.

Pour lemon mixture evenly over chicken.  Bake covered for

30 minutes.  Remove cover, turn chicken pieces over and

continue to bake uncovered for another 20 minutes or

until golden and cooked.

Ubi Kayu Bakar

Bahan-Bahan: 
650gm ubi kayu parut - cassava roots -grate   
3/4 cawan (cup) kacang hijau - green beans
1 1/3 cawan santan - coconut cream
1 sudu makan(tbsp) minyak - melted oil
1 tin susu pekat manis - condensed milk
2 biji kuning telur -  egg yolk

2 sudu makan(tbsp) gula -  gula

1 sudu makan (tbsp) mentega - butter to grease pan   

Preparation:    

Place 1/3 cup of raw dried mung beans in a bowl and add water to cover by 1 inch. Let soak for 2 hours,or longer if you must.  Drain the beans and put them in the steamer that fits the pressure cooker. Put in a cereal bowl  then add in water to half way up the bowl and let the steamer sits on it. This is to ensure that the beans will not be cooking in the water.  Close the lid and pressurised for 10 minutes.  

Open the lid only when there is no more pressure (in a hurry, run cold running water over the pressure cooker and wait for the pressure to be totally released).  Let the beans cool before processing in a food processor for a ground and fluffy consistency.  The ground beans are now ready to use. 

In a large bowl, whisk the egg yolks with the sugar well, mix  shredded cassava, the condensed and coconut milks, the pureed mung beans and oil. The mixture should be like a thick cake batter. 

Coat the sides baking with a thin layer of butter. Place a wax paper in the bottom of the pan. Pour the cake mixture into the greased pans. Even the batter with a spatula and by gently lifting and dropping the baking pan several times.   

Bake for about 10 minutes at 350°F, then lower the heat to 300°F and cook for another 15-20 minutes.

The edges of the cake should be slightly golden and dry. To test the doneness of the cake, with a toothpick.

Remove the cake from the pan,  cool.   Serve.