Showing posts with label Malay. Show all posts
Showing posts with label Malay. Show all posts

Ayam Masak Kicap Madu [Sweet, Black]

Ayam Kicap Madu

Ayam masak kicap madu (chicken cooked with soy sauce and honey) - it was hard for me to focus when shooting this bowl of black goodies. I cooked it on demand of T but I did not like it that much. He liked it sweet but I prefer savoury version cooked without honey. Most Malay dishes use sweetened dark soy sauce (kicap manis) for cooking. The soy sauce itself is sweet PLUS honey, it can be my dessert dish.


Ayam Kicap Madu


This is non-spicy version as I need to cater for my toddlers. If you like spicy, add few bird-eye chilies in (C).

Ingredients:
A:
2 no. large chicken thighs, chopped
1/2 tsp turmeric powder
1/2 tsp salt


B:
2 cinnamon sticks
2 no. star anise
3-4 cardamons
2-4 cloves


C:
1 onion, cut into thick slices
4-5 cloves garlic,bruised
1 pc ginger (about 2 inches),bruised
1 lemongrass (white part only), bruised
1/2 tsp ground black pepper

D:
1 cup kicap manis (sweetened dark soy sauce)
2 tbsp honey
1 tsp tamarind paste, mixed with 1 tbsp water
Salt to taste

E:
1 stalk cilantro for garnish
Cooking oil for frying chicken

Methods:
  1. Put all ingredients (A) together and marinate for 30 minutes.
  2. Heat oil in wok, deep-fry chicken till just cooked. Remove from wok and set aside.
  3. Remove oil from wok, keep about one tablespoon for frying herbs.
  4. Add in (B), cook for few seconds then add in (C) and cook until browned slightly.
  5. Add in kicap manis, bring to a boil then return fried chicken into wok. Cook with low heat till sauce is reduced. Add some hot water if necessary.
  6. Add in honey and salt to taste, cook for 2-3 minutes.
  7. Transfer to serving plate, garnish with cilantro and serve with steamed rice.

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Baked Curry Puff [Learn how to pleat a curry puff]

Baked Curry Puff
Months ago a reader, Annie shared with me a pastry/pie crust recipe she used to make baked curry puff. It was in my inbox for long until this afternoon I decided to make a trip down to the minimart to get a can of sprite.

My first time using soda drink in pastry recipe, the dough was soft but stretchable quite easy to work with. Baked curry puff does not have crispy crust but it is flaky and does not turn hard when cooled. Since this is bake version, I made some heart shape puffs using egg mould.

Well, I am not sure if baked curry puff is healthier than the traditional fried version as it contains higher fat (butter) in the pastry (roughly 1400cals vs 800cals for 24pcs). Would the amount of oil absorbed in fried version add up to 1400 cals? Can someone enlighten me?
 
Baked Curry Puff

Ingredients (+/-48 pcs):
750 g (6 cups) pastry flour
450 g butter/margarine
325 ml (1 can) 7-Up or Sprite
Egg for egg-wash

 
Filling recipe is available here, please note that the filling recipe is good for 24 pieces.
  1. Mix flour with butter or margarine using a pastry cutter or finger tips until coarse.
  2. Add in sprite, mix and knead slightly till soft dough is formed.
  3. Chill in refrigerator for an hour.
  4. Divide and shape dough into 48 equal size balls.  
  5. Assemble: Roll out each ball into a 10cm circle, wrap in a heap tablespoon of potato filling then pinch together edges to seal. Refer to clip appended below on how to pleat a curry puff.
  6. Brush with egg (optional) and bake in preheated oven at 190C for 20 minutes

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Nasi Dagang [Taste from Kelantan]

Nasi Dagang
Nasi Dagang (literally means Trading Rice) is a rice dish originated from Southern Thailand. It has became a popular Malaysian breakfast dish in states near to Thailand such as Kelantan and Terengganu. Nasi dagang is flavoured with fenugreek and coconut, usually served with toasted grated coconut, curry (local called it gulai - Malay version of curry) and pickled vegetables (acar).

The hotel we stayed had it on their daily breakfast menu instead of Nasi Lemak which I often find at hotels in many other states. It was a new taste for us and we loved it very much. The rice itself was so flavourful I liked it plain without curry but with lots of pickled vegetables. The rice can be prepared with the mixture of long grain rice and Thai glutinous rice but I bought a packet of Nasi Dagang rice on our trip to a local market.
Nasi Dagang
Fenugreek and Rice for Nasi Dagang
Ingredients:2 cups Nasi Dagang rice or 3-part long grain rice and 1-part Thai glutinous rice
2-3 shallot, sliced
1 tsp fenugreek
1 cm ginger, shredded
1 screw pine (pandan) leaf, knotted
100ml coconut milk
1-2 tsp sugar
½ tsp salt
1 tbsp butter (optional)

Methods:
  1. Rinse rice and soak for 4-6 hours. Drain.
  2. Steam rice for 30 minutes then add in fenugreek,coconut milk, sugar, salt and screw pine leaf. Mix well and continue to steam for another 15 minutes.
  3. Add in shallot, ginger and butter (if using).
  4. Stir to mix and steam for another 15 minutes. Serve warm.
Cook's Notes:

  1. For the first time, I cooked without butter but find it lack of flavour the I tried adding butter subsequently. The aroma and taste were just right like the one we had at the hotel.
  2. You may line the steamer with banana leaf if available, otherwise use aluminum foil.

Seafood Curry
I cooked Indian curry instead of gulai, my kitchen is loaded with Indian spices recently.

Okay, item below is nothing to do with nasi dagang. It is one type of yam selling at the roadside stalls along paddy field together with few more types of yam and local produces. It looks like ginger but in term of taste and texture are somewhat like baby yam (taro) and tapioca.
Yam

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Sambal Belacan [Condiment from SEA]

SambalBelacan_1

In Malaysia, Sambal Belacan is usually served as condiment for ikan bakar (grilled fish) along with assorted vegetables and herbs. I used to buy it from a local wet market regularly. A small tub (about two tablespoons) is priced at RM2.50 which I think is quite expensive considering it is only enough for one time consumption. Thus, I decided to make it at home.

It is easy to make with just handful ingredients but you do need a few practices to get the right ratio for all ingredients. The taste and the level of spiciness are very much depending on individual preferences. For the first few times I made it too spicy, we ate till as if our ears were smoking. From there, I learnt.

This sambal belacan recipe is adapted from Dapur Tanpa Sempadan, a blogger living in Southern Malaysia. Malay food lovers should head over to his blog for his wonderful traditional Malay dishes recipe.

Ingredients:
8-10 Red Chili
5-10 Bird-eye Chili (add more if very spicy/hot sambal is desired)
1cm Belacan, toasted (5cm square)
Pinch of Sea Salt
Pinch of Sugar

Some onion slices for serving (optional)
Calamansi Lime for serving (can be substituted with lemon or other citrus juice)


Methods:
  1. Pound two types of chili with mortar and pestle for a few seconds, then add in salt and sugar. Continue to pound until paste like texture is formed. It does not need to be very smooth.
  2. Add in belacan, pound and mix well.
  3. Serve with calamansi lime juice and some onion slices at the side.
Cook's Notes:
  1. I like to use this sambal for cooking sambal vegetable such as kangkung and winged beans.
  2. Belacan must be toasted before use as this is a non-cook dish. Also, to enhance its aroma and taste.
  3. Beware, belacan can be smelly for the first timer. Well, even my mom does not like it.
  4. Serving guide: herbs/petai/winged bean - serve raw, okra - boiled, eggplant - grilled, seafood - grilled/deep-fried.

SambalBelacan_2

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Curry Puff [Traditional Type]

Curry Puff

I love curry puff so much, ever since I was a kid. However, I started making my own curry puff only a few years back when living in Sydney. In Malaysia, 3 curry puffs for RM1 still can be found in many places. Why make then? Homemade always the best, I will know what I am eating. Another reason is, no chilli for John. Yes, he loves curry puff too.

I always make in bulk, then pack 4 pieces in a small zip lock bag before keeping them in the freezer. When I feel like eating it, piping hot curry puff will be ready in no time. Let's start making some!
Ingredients (24 pcs):
Pastry:
250g all-purpose flour
50g rice flour
50g tapioca or corn flour
50g butter
50g vegetable oil
130ml icy cold water + pinch of salt
Filling:
600g potato, peeled and diced
1 large onion, diced
2 tbsps curry powder (for seafood)
2 tbsp vegetable oil
Some curry leaves
1 cup water (+/-)
Salt to taste

Methods:
  1. Filling: Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.
  2. Cook until potato has changed colour on the edges then add in curry powder and chilli paste (if using). Cook for 1 minute, add in water and bring to boil.
  3. Add salt to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.
  4. Cool completely before use.
  5. Pastry: In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
  6. In a small sauce pan, melt and heat butter with oil.
  7. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.
  8. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes.
  9. Assemble: Divide and shape dough into 24 equal balls. Then roll out each ball into a 8-10cm circle, wrap in a heap tablespoon. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

Cook's Notes:

  1. If swirl pastry version is preferred, check out my other post for pastry recipe.
  2. Potato can be substituted with sweet potato.
  3. To keep in the freezer, pack into small packets (leave space between each puff).Can be kept in the freezer up to 3 months.
  4. For this curry puff, it should have lots of puffed spots after fried.

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Apam Balik (慢煎糕 / Peanut Pancake)

ApamBalik

慢煎糕 (Ban Jian Kuih) - one of the popular snacks I grown up with. Having said that, I am not a big fan of it though. 慢煎糕 aka Apam Balik in Malay language, is a pancake topped with butter, ground roasted peanut and creamy sweet corn. Then, it is folded into semicircle shape and cut into wedges before serving. It is available almost every where in Malaysia. Other than the original peanut flavour, new flavours such as strawberry and chocolate are famous among young generation.

I made some today for afternoon tea with ground roasted peanut leftover from making steamed peanut buns a few days ago. John loved the steamed peanut bun, did not expect that as he refused toast with peanut butter many times. I am glad that he finished his afternoon tea - 慢煎糕 and fresh milk.

ApamBalik_1

I do not have a small pan, so I made it with a rectangle shape non-stick pan (meant for tamago yaki). Honestly, I am not sure this is a 慢煎糕 recipe as I came across some other recipes called for yeast, alkaline water and so forth. I have been using this pancake recipe for years, and to me it tastes like the 慢煎糕 I had. So, here come my 慢煎糕.

Ingredients:
Batter
1 egg
2 tbsp sugar
1 cup full cream milk (may not need all)
1 tsp vanilla essence
1 cup self-raising flour
¼ tsp baking soda
Pinch of salt (if using salted butter, omit this)
1 tbsp cooking oil (I used sunflower oil)

Toppings
½ cup ground peanuts (mix together with sugar)
2 tbsp sugar (or to taste)
¼-½ cup creamy sweet corn
Some diced butter

Methods:

  1. In a large mixing bowl, whisk egg with sugar until sugar is dissolved.
  2. Add in half cup of milk and vanilla essence, mix well.
  3. Sift together self-raising flour with baking soda, add into mixture in batches.
  4. Add in oil and remaining milk, mix until just combined.
  5. Cook pancake with non-stick pan on low heat.
  6. Once the pancake is done, drop in diced butter, sprinkle ground peanut and spoon over some creamy sweet corn.
  7. Fold it over while it is hold, and cool (do not have to cool completely) on rack to prevent soggy bottom.
  8. Cut into serving size and serve warm.

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Burger Malaysia [Most spicy burger]

BurgerMalaysia

It is known as burger Malaysia to me, is there another name? It is fried bread (or doughnut) sandwiched with anchovies sambal and a slice of cucumber. It can be breakfast or snack for teas. T requested for it a few days ago, he loves things cooked with sambal for breakfast these days especially RM1 nasi lemak. In my area, RM1 nasi lemak comes with a small piece of fried fish (or anchovies), thin wedge of hard-boiled egg and sambal. The serving size is just nice for a small eater like T.

Back to Burger Malaysia, those selling outside is usually comes with little filling, I made mine with heaps of anchovies. I have plenty supply of dried anchovies in the pantry now, bought 500gm from my hometown early this month thinking of using it in cooking porridge for John. My hometown is near to sea, lots of cheap and fresh seafood.

Ingredients (12 pieces):
250g bread flour
160ml water
10g butter/shortening
30g sugar
¾ tsp salt
1 tsp instant dry yeast
¼ tsp bread softener
¾ tsp bread improver

Fillings:
1 cucumber, sliced
½ cup dried anchovies, rinsed and drained
Oil for deep frying

Methods:
Bread:
  1. Place all ingredients in bread maker and select Dough mode. If timer is in use, put in all ingredients following bread maker's instruction.
  2. Once the dough is ready, turn out on lightly floured surface and divide it into 12 equal portions. Shape each portion into a small ball.
  3. Cover with damp cloth and let them rise in a warm place for 30 minutes or until they are doubled in size. (meanwhile, prepare fillings)
  4. Deep fry with low-medium heat until it is golden brown. Drain.

Fillings:

  1. Deep fry anchovies with medium heat until golden brown, drain.
  2. Mix together fried anchovies with sambal until well combined. Ready to use.
  3. Assemble: Cut the bun, sandwich with one slice of cucumber and some anchovies.

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CNYB Part V: Kuih Bahulu

Bahulu

Kuih Bahulu - a traditional Malaysian cake enjoyed by all ages. These mini cakes are baked in bahulu moulds that come with various shapes and sizes. Traditionally, it is baked with hot charcoal and the mould comes with a lid or rather a bowl for filling charcoal. Good bahulu should have crispy edges and soft inside.

Bahulu is also a must have Chinese New Year goodies. Even though it is now readily available in the market throughout the year but lots of people still baking it especially during festive seasons like Chinese New Year and Hari Raya. I guess it is the time of gather together with friends and families, and fun of baking it that count.

Bahulu

I searched high and low for the bahulu mould for months, finally found it available at a grocery shop in my hometown. I bought two small moulds, simply love the pop-in-the-mouth size cake. My sister and mom thought I should have bought the big mould, save time in baking. I am not practical in that sense.

Bahulu Mould

Ingredients:
5 large eggs (about 300gm without shell)
120g fine granulated sugar
150g all-purpose flour
¼ tsp baking powder
½ tsp vanilla essence

Methods:
  1. In a large mixing bowl, beat together eggs and sugar until light and fluffy.
  2. Add in vanilla essence, and stir to blend.
  3. Sift together flour and baking powder, then fold into egg mixture.
  4. Preheat oven at 220ºC together with the mould. Grease mould with cooking oil and put in the oven for a few seconds.
  5. Fill each hole with batter and bake for 6-7 minutes or until it is golden brown.
  6. Cool completely before storing in the container.

Notes:

  • New mould will have problem of batter sticking on it, grease the mould well and heat it up before first use.
  • Subsequently, grease the mould before baking the next batch.

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Roti Jala with Curry

Roti Jala

Roti Jala, direct translation will be "Netty Bread", is one of the popular Malay dishes. Found a few names for this roti online, such as lacy crepe, fish net bread and spider pancake.

So, pick a name that you like. Roti Jala is often served with curry or sambal, obviously I had mine with chicken curry.



I tried to cook this crepe without the special mould before but the results were disappointed. This round, since I am in Malaysia and the mould is available at reasonable price, I bought one for myself (one for the special someone) and look at my crepe, beautifully netted!

Ingredients (+-12 pieces):

  • 1 cup all purpose flour
  • 1 egg
  • 1½ cups water
  • ¼ cup coconut milk or fresh milk
  • ½ tsp tumeric powder
  • ½ tbsp cooking oil
  • Salt to taste

Methods:

  1. Bring all ingredients together in a large mixing bowl, mix until well blended.
  2. Heat a non-stick pan. Fill the mould with batter and make circular motion over the pan to make crepe.
  3. If the batter does not flow out smoothly, add a bit more water to make the batter thinner.

Roti Jala

*** Chicken curry recipe updated on 5 November 2008. ***

Ingredients:

  • 1 whole Chicken, chopped into serving size
  • 2-3 Potatoes, peeled and quarted
  • 1 cup Coconut Milk
  • 3-4 cups Water
  • 4-5 tbsp Curry Powder (I used Babas' brand, my favourite)
  • 2 tbsp Chili Paste (I used sambal belacan)
  • 2 stalks Lemongrass, crashed
  • 3-4 bulbs Shallot, peeled and chopped
  • 5 cloves Garlic, peeled and chopped
  • 8-10 Curry Leaves (add more if you have plenty)
  • 2-3 tbsp Cooking Oil
  • Salt to taste

Directions:

  1. Mix curry powder with 2-3 tablespoons of water to form a smooth paste.
  2. Heat oil in a large pot, saute shallot, garlic, curry leaves, lemongrass and curry paste till fragrant.
  3. Add in chicken, cook for 5 minutes to sear the chicken.
  4. Add in water and bring to boil. Then add in potatoes and let it simmer for about 10 minutes on low heat with cover.
  5. Season with salt. Add in coconut milk and bring to boil. Once boiled, remove from hit.
  6. Garnish with chopped chili and fried shallots if desired.
  7. Chili paste can be substituted with chili powder, the amount of chili is very much depends on individual's preference.

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Pulut Durian [Malaysian and Japanese Got Married]


Pulut Durian
This photograph has been submitted to DMLGIT (September 08), gallery is available here.
Durian again!! When a Malaysian married with a Japanese... born this sweet "sushi". Pulut durian (aka serawa durian) is actually one type of traditional Malaysian desserts -steamed glutinous rice served with fresh durian and coconut milk. Some people would have it with brown sugar syrup, but I had mine with 100% pure maple syrup... luxury!

Durian has a big family, and different species have different colour, texture and taste. You can see that even the shell is different, if you are a durian expert (I am not!!). Light yellow colour durian (in the photo) tasted sweeter than the other one. Or... maybe I should say it carries no liquor-like bitter taste that some durians have.
Recipe for the glutinous rice layer as follows (updated on 4 Dec 2009):
Ingredients (10-12 pcs):
1 cup glutinous rice, soaked for 3-4 hours
¾ cup water
¼ cup coconut milk
Pinch of salt
Directions:
  1. Drain the glutinous rice. Bring together rice, water and salt in a baking pan.
  2. Steam glutinous rice in a preheated steamer, over medium heat for about 15 minutes.
  3. Add in coconut milk and gently stir with a spatula to mix. Continue to steam for another 10 minutes.
  4. Turn the heat off, and leave the steamed glutinous rice in the steamer for 5 minutes or so.
  5. Set aside to cool. Then, shape into desired shape and top with durian or other fruits like mango and peach.
  6. Note: If stronger coconut taste is desired, adjust the ratio of coconut milk and water.
More durian recipes from My Kitchen:

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Petai Fried Rice

Petai Fried Rice

One of the dishes I cooked at my mom's place during Chinese New Year, rated 5 thumbs-up out of 6. One of my brothers does not like petai that much so I managed to get only 5 thumbs-up. Recipe campak-campak (means throw) - used what was available.

Ingredients (4 servings):
4-5 cups steamed rice
1 cup petai (adjust the amount to your taste)
1 cup chopped snake beans
1 small carrot, chopped
½ cup anchovies, rinsed and fried
3 tbsp chili paste
½ tbsp sugar
2-3 bulbs shallot, chopped
2-3 cloves garlic, chopped
1 tbsp toasted belacan, grinded
2-3 tbsp cooking oil
Salt to taste

Methods:

  1. Heat cooking oil in wok over medium heat, stir-fry chopped onion and garlic until fragrant.
  2. Stir in sugar and chilli paste, cook until the oil is separated from the chilli.
  3. Stir in petai and cook for 1-2 minutes, follow by snake bean and carrot. Then, add salt to taste.
  4. Stir in rice and belacan, mix well and stir fry for 2-3 minutes.
  5. Dish out, sprinkle fried anchovies over the top. Serve warm.

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SHF#38: Sago Pudding

Sago Pudding

Have not participated in blog events for some time, decided to take The Proof Is In The Pudding challenge. I asked the only guinea pig at home what type of pudding he would like to have knowing that he is not a big fan of pudding. As expected, T did not suggest any preferences. Hmm... since he loves brown sugar candy so much why not I make something with it?

My initial plan was to make a pudding with Malaysian flair, layers of sago, gula melaka (palm sugar) and coconut milk. After making the first and second layer, I was exhausted and decided to leave it there with the thought "It would be nice too if serve with coconut milk". The verdict? The pudding was served chilled with creamy evaporated milk instead of coconut milk for me, and coconut milk with extra syrup for him. My guinea pig gave me thumbs up as he gobbling up those "froggy eggs"!

Ingredients (4 ramekins):
100g sago (small)
180g gula melaka (palm sugar, I used cylinder type)
200ml water
1 pandan (screw pine) leaf (optional)
100ml hot water
1 tbsp gelatin powder (about 14g)
Coconut milk OR Evaporated milk for serving
Palm sugar syrup for serving (optional)

Directions:
  1. Put sago and 500ml water in a large pot, bring to boil on low/medium heat and stir gently throughout. Once the water started to boil and sago turned translucent, turn the heat off and cover for 1-2 minutes. With a sieve, rinse sago under running cold water to get rid of the gooey stuff. Set aside.
  2. In a medium pot, bring to boil 200ml water, palm sugar and pandan leaf. Simmer on low heat till the palm sugar is dissolved. Discard pandan leaf.
  3. Dissolve gelatin in 100ml hot water and stir into the palm sugar syrup, cook till the gelatin is dissolved.
  4. Turn the heat off and allow mixture to cool down to body temperature. Stir in sago and pour mixture into ramekins and keep in the refrigerator till the pudding is set.
  5. Serve with 1-2 tbsp chilled coconut milk or evaporated milk.

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Pulut Panggang

Pulut Panggang

Pulut panggang in the city... an express version made with some ready-cooked ingredients. For the rice, added some coconut milk and salt to cooked glutinous rice (leftover). As for filling, I pan-fried some pounded dried shrimps together with chopped garlic and desiccated coconut flakes until fragrant, then stirred in some sambal tumis (always have some in my fridge) and enough coconut milk just to moisten the filling. Pulut panggang ready in just a few minutes... yumm! *not burnt enough? pop them in the toaster for a minute to get the smoky taste*

I have to pay for banana leaf here... so once I buy a pack I got to think how to make use of and finish it. After making these pulut panggang still have some leaves left, what kuih next? The heat is on!

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Apam Balik (Crispy Version)


Apam Balik
Made these for breakfast, very crispy indeed! I used the same batter to make some kaya crepes, tasted as good. By the way, I got the recipe online but forgotten the source, ask me for the recipe if you are keen to try it. Please head over to Lily's blog for recipe. (updated on 22 Jun 2010)


Ingredients:
170 gm all purpose flour
100 gm rice flour
30 gm cornstarch
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
6 - 7 ozs water
150 gm fine granulated sugar

Filling:
120 g melted butter
150 gm fine granulated sugar
1 cup chopped roasted peanuts

Method:
  1. Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)
  2. Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)
  3. Pour in a 4 oz ladle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.
  4. Cook till the bottom of pancake is golden brown.
  5. Sprinkle with melted butter and then chopped roasted peanuts.
  6. Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)
Note: Above recipe and method are copied and pasted from Lily's blog.

Q & A:
Q: Does its texture same as the one selling at pasar malam?
A: Yes.
Q: Why my apam is not crispy?
A: I'm not sure about the reason(s), so far this recipe works for me.
Do share your success story with other readers.
Q: Do you conduct classes for making apam balik?
A: No, I do not conduct any classes at the moment.
Q: Do I need an iron cast pan for making this?
A: I use normal non-stick cooking pan, it is not necessary to use iron cast pan.

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Curry Puff

Curry Puff

I changed my mind after taking this photo, made myself a cup of iced coffee instead of the bitter espresso. Well, iced coffee was made with the espresso though, added fresh milk, two sachets of equal and a few ice cubes. Poor model, always ended up in my tummy... or maybe I should look at the bright side, lucky tummy of mine.

This is an easier version of curry puff compared to curry puff pusing. In term of taste, they are very similar except that curry puff pusing has crispier crust. I made about two dozens and keep most of them in the freezer, better than those ready-made frozen curry puff in the store - preservative free.

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Gado Gado [Sort of Salad]

Gado Gado

Cooked nasi impit and gado gado for the first time! It seems my gado gado has some influences of Indian Rojak, I could not remember what exactly goes into gado gado and those items are pretty much the same as Indian Rojak except for the nasi impit. Whatever it is, the most important is the taste... sedap!

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Nasi Lemak [Malaysian all day breakfast]

Nasi Lemak


Planned to cook nasi lemak since last week but was too lazy to move my bum. After tempted by cik mat's nasi lemak, I could not wait any longer! Cooked nasi lemak yesterday, with dried shrimp sambal, eggs, fried chicken wings and two other must have ingredients - fried anchovies and roasted peanuts. Had nasi lemak for dinner last night and the leftover for lunch today. Every mouthful of satisfaction, millions of happy taste buds!

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Cendol [Little greeny thing]

Cendol

Finally made my first cendol! I failed my first attempt with cendol two days ago, it was too soft and tasted funny. I made it with a slightly different recipe and method today, it tasted alright (cendol itself tastes bland actually) but the appearance needed some make-over as I do not have the right tool and skill for the job.

During lunch time, Tak was smiling as he looked at me. I asked why and he said I was like a little girl contentedly enjoying the sweet stuff. Was I? Hmmm... I love cendol, the traditional type. My taste buds are satisfied with today's Malaysian lunch menu, chicken curry, fried vermicelli (Malay style) and cendol!


Cendol

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Black Glutinous Rice Porridge

糯米粥


I have not eat this for really long time, 3 years? It was hard to find black glutinous rice in my area, by mistake I bought a packet of black rice (not sure what was it) before. When I saw the black glutinous rice at Market City, I grabbed a packet without second thought. I like it chilled, with some coconut milk.

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Chicken Rendang

Rendang Chicken

Cooked Chicken Rendang for the first time. Hmm... without kerisik version, does it still qualify as Rendang? Even though I was born and grown up in Malaysia, I did not know how to cook rendang until now. Living thousand miles away from home forced me to learn lots of dishes that I would not cook when living in Malaysia.

It tasted great even without kerisik. For your information, kerisik is said to be the most important ingredient in this dish. I have done some research on how to prepare the kerisik, so I have no reason to leave it out next time. Tak loves this dish very much, so do I . Jun, thanks for your recipe.

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