Saturday, April 30, 2011
1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water
Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.
Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.
Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.
Wednesday, April 20, 2011
10 large shrimp, clean (peeled/unpeeled)
1 tbsp Java Tamarind
1 tbsp sugar
500 ml coconut milk
salt to taste
1/2 tsp pepper
3 tbsp cooking oil
1 bunch petai (stinking beans), peeled - optional
4 cloves garlic
6 pcs pecan
6 pcs red chili
6 pcs bird's eye chili
Heat oil. Stir fry blended ingredients until fragrant.
Add shrimps, continue to fry until the shrimps change color. Add coconut milk, Java tamarind water, sugar, salt and pepper.
Cook to boil and until the solution thicken. Add Petai (Stinking Beans) and stir well. Serve with steam rice.
Monday, April 11, 2011
1 (850g) Fish Head
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves or use 1/2 teaspoon tamarind juice
10 Salam leaves or bay leaves as substitute
Lime juice and salt
10 Dried red chilies
1/2 tbsp Chopped turmeric
1/2 tbsp Chopped ginger
3 cloves Garlic
1 tbsp Coriander, roasted
1/2 tsp Cumin, roasted
1/4 Aniseed, roasted
1 tsp Peppercorns, roasted
1 tbsp Dried Carambola
Salt to taste
Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily. Serve hot.
Monday, April 4, 2011
Buntil Stuffing Ingredients :
Buntil Wrapping Ingredient :
Cassava leaves or papaya leaves
Buntil Sauce Ingredient :
salt and sugar to taste
Buntil Stuffing :
Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
Pouring grated coconut, anchovy, pete cina to the dough 1.a.
Buntil Wrapping :
Heap up 7 plies cassava leaves, put dough
wrapped around as a ball
Steamed within 7 hours
Buntil Sauce :
Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
Pouring coconut milk, wait till its boiled
To serve, prepare a bowl, place the buntil and then pour the sauce.