Tuesday, June 24, 2008

Steamed Tapioca with Grated Coconut

Ingredients :
Half kg of cut tapioca (5cm each)
250ml water
120g castor sugar
½ a grated coconut (use white part only)
½ tsp salt

How to cook :
Mix grated tapioca and sugar in a mixing bowl.

Stir and mix until sugar dissolves. Transfer into a lightly greased 17cm square tray. Steam for 40-45 minutes over medium heat.

Mix the grated coconut with the salt and steam for 15 minutes. Leave aside to cool.

Remove the steamed tapioca and leave aside to cool completely before cutting into bite-sized pieces.

Toss in the prepared coconut before serving.

Note :
Apply grated cocunut mix with sugar for eating pleasure.

Fried Banana








Ingredients :
1/2 cup self-raising flour
1/4 cup corn flour
1 tbsp rice flour
Pinch of salt
1/2 tsp baking powder
180ml water or just enough
1½ tbsp oil
5-6 bananas, halved
Enough oil for deep-frying

How to cook :
Combine the various flours, salt and baking powder in a mixing bowl.

Pour in water and combine into a batter.

Add in oil to mix. Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.

Remove and drain on crumbled kitchen paper.

Note :
Typically malays used either sugar, milk or spicy soy sauce (sambal kicap) as a sauce.

Brown Sugar (Kuih Kasui)


Ingredients : Part A
180g rice flour
50g green pea flour (lek tau hoon)
30g tapioca flour
250ml water
1 tsp alkaline water (kan sui)


Ingredients : Part B
1,250ml water
150g castor sugar
150g gula melaka (palm sugar)
2 pandan leaves, shredded and knotted(C) (mix and steam for one to two minutes):
1/2 a young coconut, grated (use only the white part)
1/4 tsp salt

How to cook :

Combine part B in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes.


Mix ingredients part A in a mixing bowl.


Add in cooled syrup and blend well to form a batter.


Cook the batter over a gentle heat until just slightly thick.


Do not overcook until batter is too thick.


Spoon the cooked batter into small teacups till three-quarters full.


Steam for about 10–12 minutes. Leave to cool completely.


Remove the kuih with the help of a small palette knife.


Note :

Top with grated coconut before serving.

Beef Rendang (Dendeng)


Ingredients :
500g beef, cut into chunks across the grain
3/4 cup oil
3 stalks lemon grass, bruised
2 1/2cm galangal (lengkuas), bruisedGround:
20g dried chillies (soaked) or 4 tbsp ground chilli paste
20g shallots
1/2 tbsp belacan granules
1 cup beef stockSeasoning:
1 tbsp vinegar or 1 tbsp lime juice
4 tbsp sugar
1/2 tbsp salt
A few drops thick black soy sauce for colour

How to cook :

Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain.


Heat oil and stir-fry the beef slices.


Dish out and drain well.Reheat wok with 3 tbsp oil and fry galingale and lemon grass.


Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well.


Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.Serve with white rice or bread or roti jala.

Note :

If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Kuey Teow Soup




Ingredients:
450g chicken thighs
1 tsp salt
1/2 tsp sesame oil
1/2 tsp white pepper
1 tbsp oil
2 tbsp oil
4 cloves garlic (minced)
600g medium -sized prawns
2 l chicken bones stock
3 tsp salt
1 tsp seasoning powder
1 tbsp oil
90g Chinese chives/daun kucai
600g kuey teow noodles (cut into 3 cm lenghts)
Garnishing Ingredients (finely sliced)
2 stalks spring onion
2 red chillies

How to cook:
Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.

Steam chicken for about 15 minutes. Remove and slice finely when Cool,
Heat 2 tablespoonfuls of oil.

Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.

Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.

Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.

Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

Note :
Put kuew teow noodles, into individual bowl.
Arrange chicken slices and prawns on top.
Pour soup over noodles. Garnish with sliced spring onions and chillies.




Intro

I wish to welcome you to my page. Its glad to see someone interest to look at something traditionally prepared by our parent back in old days.

So, enjoy yourself and happy surfing