è perfetto

Nyonya Dry Curry Chicken

2021-08-07T19:52:00.001-07:00

This is my type of nyonya dry curry chicken where it does not consist of coconut milk. It is cooked dry. Suitable pair with just white rice. The taste is very strong curry taste a bit tangy from tamarind paste.

Nutrition Facts

Serving size : 200g

Servings : 5

Calories : 634

Fat : 23.4g

Protein : 78.9g

Ingredients

1 stalk lemongrass
20g curry leaves
1-2 pieces of kaffir lime leaves
2 nos potato (cut 1 inch size)
2 tsp chili powder
1 & 1/2 tbsp meat curry powder (babas or adabi)
1 tsp tamarind paste (based on own taste)

Marination

1/2 nos chicken (24 pieces cut / 1 inch size each pieces)
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp salt
1/2 tsp chicken stock powder (optional)

Method

Marinate the chicken for at least 30 mins.
Pour half pot of oil in wok and fry the potato until golden brown.
Then pour a bit oil in wok and wok fried the chicken until slightly turn golden brown then set aside.
Add a bit oil to wok then low heat pour in the spice, lemongrass, curry leaves, kaffir lime leaves fry till fragrant.
Add in the potato and chicken and mix well. Beware the heat must be low.
Then dilute the tamarind with some water and pour into the wok till covered 1/4 of the wok
Simmer the chicken and potato for 15 mins low heat 10 mins covered 5 mins uncovered.

Red Bean Rice Pudding (砵仔糕)

2021-08-07T05:32:00.095-07:00

This kuih is call red bean rice pudding (砵仔糕) it is one of our childhood kuih. It is soft with a slightly chewy texture to it. It is mainly made from red beans and rice flour.

Nutrition Facts

Serving size : 55g

Servings : 10

Calories : 161

Fat : 5.7g

Protein : 2.4g

Ingredients

50g red beans
water

Sugar syrup

100g sugar
a pandan knot
310g water

Batter

100g rice flour
25g tapioca flour
225g coconut milk
25g cornflour
1/4 tsp salt

Method

Soak the red bean till soft with hot water for approx 1-2 hour
Cook the red beans with the amount of water till covered the red bean.
Cook the sugar syrup until dissolved.
Prepare the batter & sugar syrup by mixing it all together and set aside.
After the red bean is completely soft cook the red bean till all the water dried up or you can strain the water.
Then, add in the red bean to the batter and cook over a low heated bain marrie until the sugar dissolve and a bit thick but not too much.
Pour into round mould then steam high heat for 20 mins.

Walnut Cookies (核桃酥)

2021-08-05T22:46:00.005-07:00

Walnut cookies are CNY cookies where this recipe will melt in your mouth when you take a bite. This cookie is crumbly buttery and soft textured has a very strong walnut flavor in it.

Nutrition Facts

Serving size : 40g

Servings : 10

Calories : 200

Fat : 14.1g

Protein : 3.9g

Ingredients

110g finely ground walnut (pre-roasted in oven 180 celsius for 5-10 mins)
140g all-purpose flour
50g icing sugar
1/4 tsp salt
110g cold butter

Method

Sift flour, icing sugar then add in salt rub the butter with flour till the mixture look like sandy texture.
Shape into the desired shape then egg wash (1 egg yolk with 1 tsp milk)
Let the egg wash dried out then apply a second egg wash.
Bake in preheated oven for 170 ℃ to 180 ℃ for 10-15 mins

Nyonya Curry Laksa

2021-01-22T07:52:00.027-08:00

An authentic curry laksa from the peranakan Malaysia. The amazing shrimp stock curry mee is a combination of rempah and rich coconut milk. It is also use the daun kesom to add a special fragrant to the dish itself. This recipe can served about 5-6 people.

Nutrition Facts

Serving size : 200g

Servings : 6

Calories : 586

Fat : 27.8g

Protein : 24.9g

Ingredients

laksa beehoon
tau pok
fuchok
tauge
hard boiled egg
fishball
poached whole chicken legs (poached in salted water with 1 tbsp rice wine and 2 slice ginger poached for about 20-30 mins till cooked then shock in ice water)

Spice Paste

4-5 tbsp chili paste
10 nos shallot
3 pips garlic
1-inch tumeric
2-inch galangal
3 stick lemongrass (white part)
4 nos candlenut
100g dry shrimp
1 cm belacan (toasted)

Fragrants

3 pieces pandan leaves
3 stick lemongrass (green part)

Sambal

3 tbsp dry chili paste
2-3 pips garlic
4 shallot

Other Ingredients

300-400g coconut milk
1-2 litres prawn stock (saute prawn head till brown bits bottom of pan then deglaze with water and water just enough to cover the prawn shell and boil over medium-low heat for 45-50 mins)
water (control consistency)

Method

Blend the spice paste and saute it with oil till fragrant and oil splits.
Add in the fragrants and saute till fragrant.
Add in the prawn stock and also coconut milk.
Cook low heat for bout 10 mins
Season with salt, sugar, oyster sauce and soy sauce.
Add in the tau pok and fishball to simmer low heat 2 mins and serve.
For the sambal blend the ingredients together let it saute with oil till split and season with salt and sugar.

New York Cheesecake

2020-05-29T08:51:00.004-07:00

New York style cheesecake used a cream cheese base, also incorporating heavy cream and sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. Today I am going to show you the way of making New York Cheesecake with raspberries compote.

Nutrition Facts

Serving size : 200g

Servings : 6

Calories : 486

Fat : 38.4g

Protein : 7g

Ingredients

Base

90g biscuits (I use tiger biscuit I found out that quite delicious you can use digestive biscuits as well)
45g melted butter

Filling

300g cream cheese
90g sugar
150g sour cream
113g heavy cream
1 and half egg
1 1/2 tbsp cornstarch
1 tbsp vanilla
1/4 of lemon juice

Raspberry Compote

200g raspberry
1 small piece of star anise
little sugar
little salt
water

Method

Mash the biscuits till very fine like flour so it is more easier to work with but not too fine.
Mix the biscuits with the melted butter let it absorb.
Line the cake tin with parchment paper at the bottom and sides.
Pour the biscuits mixture to a 6-inch cake tin with no life bottom. Press the biscuits till firm and chill in refrigerator.
Preheat the oven 180 degree celcius.
For the filling, Cream the cream cheese and sugar till well combine and more like a thick mixture like creaming butter and sugar, then add in the sour cream and heavy cream mix till well combine and thick.
Add in the eggs. Mix well.
Add in sifted cornstarch. Mix well. Add in vanilla and lemon juice.
Lemon juice is compulsory to prevent the losing of appetite when eating a lot of cheesecake and develop a better flavour to the cheesecake.
Pour the mixture into the chilled cake tin wrap the side of the cake tin with aluminium foil. Bake with hot water bath at preheated oven 180 degree celcius for 30 mins to get browning if not enough brown bake it with a longer time.
Then, bake the cheesecake at a lower heat 150 degree celcius for 20-30 mins and turn off the oven let sit in the oven for 60 mins.
Chilled the cheesecake for at least 4 hours in the fridge before serving.
For the raspberry compote, chop roughly the raspberries to get a bite to it and then heat a non stick pan pour the chopped raspberry cook through with star anise and sugar till satisfied your sweetness and thick. Serve when cool.

Asam Laksa

2020-05-18T23:03:00.010-07:00

Asam Laksa most of people favourite where it is spicy and sour with a tangy taste its condiments with mint leaves, julienned pineapples, sliced chili, julienned cucumber, sliced onions, limau kasturi, and julienned local cabbage. Today I am gonna show you the traditional penang asam laksa.

Nutrition Facts

Serving size : 500g

Servings : 10

Calories : 325

Fat : 18.9g

Protein : 26.8g

Rempah

80g fresh red chilies
1 nos bird eye chili
35g chili boh (can substitute with dry chili)
1 1/2 tbsp toasted belacan
5 clove garlic
7 nos shallot

Fish stock

1 kg fish (mackerel)
6 stalks daun kesom stems
asam jawa diluted with water
2.5 liter water
3 stalks lemongrass
1/2 yellow onion

Other Ingredients

bunga kantan
daun kesom
asam gelugor
asam jawa

Condiments

julienned cucumber
sliced chilies
julienned local cabbage
some limau kasturi
mint leaves
julienned bunga kantan
julienned pineapples
heh ko (prawn paste)
Lai fun (thick bee hoon)

Method

Blend everything together for the rempah. Then, fried the rempah till fragrance and set aside.
For the fish stock combined everything together in a pot, bring to boil till the fish is cooked. For a better stock you can cook the bones for another 10 mins or more.
Seperate the fish from fish bones and blend half of the fish or more (depends on your own).
Combined the fish stock and the rempah and other ingredients dont forgot your blended fish.
Bring to boil and cook till daun kesom and bunga kantan fragrance from the soup.
Prepare the condiments and serve.

Kuih Ketayap

2020-05-18T22:48:00.001-07:00

Kuih Ketayap is one of my childhood favourite where it is a crepe wrap with gula melaka grated coconut filling. When take a bite the juiciness from the grated coconut is overwhelming. Today I am gonna show you the easy way to make kuih ketayap.

Nutrition Facts

Serving size : 250g

Servings : 6

Calories : 350

Fat : 14.2g

Protein : 4.5g

Ingredients

180g flour
1 tbsp sugar
1 nos egg
1 tbsp oil
460g pandan juice
1/2 tsp salt

Filling

250g grated coconut
100g gula melaka / brown sugar (depends on your flavour & sweetness)
50g sugar
125g water
a pandan knot
1/2 tsp salt
1/2 tbsp of cornstarch with 1 tbsp of water

Method

Cream the egg and sugar, salt with well combined and no clumps.
Add in the oil and pandan juice mix well.
Add in the sifted flour. Mix well.
Sift the mixture to get smooth batter.
Heat up a non stick frying pan with brushed oil.
Pour a little amount of batter to get a thin piece of crepe whirl till covered the base of frying pan.
Fry till all batter used up.
Set aside to cool.
For the filling, cook the sugar and gula melaka with water till dissolved add in the pandan knot, salt and grated coconut.
Cook till the grated coconut cooked through and dry then add in the cornstarch water. Mix well and set aside to cool.

Ikan Bakar Asam Pedas

2020-05-12T08:25:00.015-07:00

Asam pedas is a Minangkabau and Malay sour and spicy fish stew dish. It is from Indonesia and is popular in Malaysia. It is part of the culinary heritage of both Minangkabau and also Malay traditions. I will show you my style of asam pedas ikan bakar.

Nutrition Facts

Serving size : 550g

Servings : 4

Calories : 1251

Fat : 64.3g

Protein : 78.2g

Ingredients

1 nos fish (I like to use golden pomfret, stingray, red tilapia)
4 clove garlic
tamarind water

Paste

4 clove garlic
4 shallot
50g dried shrimp
2 lemongrass
1 nos ginger torch flower
few laksa leaves (daun kesom)
4 tbsp dry chili paste
tamarind water
1 cm ginger
1 inch galangal (lengkuas)
1 tsp belacan
2 bird eye chillies

Seasoning

1/2 tsp sugar
1/2 tsp chicken stock pwd
1/2 tbsp oyster sauce
little soy sauce

Method

Marinate the fish with garlic and tamarind water after being wash, gutted, and scored for at least 30 mins.
For the paste fry the belacan and dried shrimp till fragrant then blend everything except daun kesom, ginger torch flower and tamarind water.
Put some oil in the wok then fried the blended item, ginger torch flower, daun kesom till pecah minyak or till fragrant and oil started to comes out.
Then, add in the tamarind water (depends on your own sourness) fry till pecah minyak.
Add in the seasoning.
Make a aluminium square or round bowl line with some banana leaves put in your marinated fish and pour the asam pedas paste on the fish cover it with an aluminium foil.
Line your wok with aluminium and banana leaves in the wok then put your wrapped fish on to of the banana leaves.
Heat up the wok then smoke for 20 mins (depends on the fish size) or till cooked for medium heat.
Serve with some fresh daun kesom.

Pulut Panggang

2020-05-12T07:11:00.000-07:00

This is pulut panggang where the glutinous rice is wrap with grated coconut filling which the based is sambal belacan. Today I will show my style of pulut panggang and show you how to panggang at home using stovetop or induction cooker if your house without griller.

Nutrition Facts

Serving size : 60g

Servings : 13

Calories : 274

Fat : 7.5g

Protein : 6.9g

Ingredients

600g glutinous rice
340g coconut milk
1 knot of pandan
1/2 tsp salt
1/2 tsp sugar

Filling

350g grated coconut
3 nos lemongrass
1 tsp belacan
1/2 tsp tumeric
8 clove garlic
12 nos shallot
1 tsp sugar
1 tsp chicken stock pwd
little drop of soy sauce
2 nos bird eye chillies
4 tbsp chili giling
100g dried shrimp (udang kering)
some oil

Method

Steam the glutinous rice with coconut milk for 30-45 mins or till cooked if necessary add water.
For the filling pour some oil into wok then fry the belacan and dried shrimp till fragrant.
Then, blend everything except the grated coconut.
Pour more oil to the wok then fried the blended item till fragrant and pecah minyak where the blended item force out the oil itself. Fried blended item till little dry but still have moisture.
Add in the grated coconut then fry the coconut till dry and cooked through.
Fluff up the rice and cut the banana leaves for about 20 cm length X 15 cm.
Wrap the rice with the filling and banana leaves set aside.
Pan fry the pulut panggang with some oil till it is charred. Set aside.
Then, line the aluminium foil in the wok and put some banana leaves on the bottom then arranged all the pulut panggang nicely and on the fire till wok very hot then turn to low heat close the wok lid then smoke for 10-15 mins make sure that no holes that let the smoke out. Can use a piece of paper or tissue to stop the hole. If u have the steaming rack you can put on top the banana leaves.
Serve.

Pan-Fried Soy Salmon

2020-05-11T06:59:00.003-07:00

Pan-Fried Soy Sauce Salmon is one of my favourite fish dishes among all of my creation. It is sweet and savory flavour with an intense of soybean flavour. The sauce is rich and it is worth a try. Today I am going to use the steak cut. I prefer fillet for this way of cooking. For this recipe I will cook one portion only cuz I eat myself.

Nutrition Facts

Serving size : 300g

Servings : 1

Calories : 397

Fat : 18.5g

Protein : 58.2g

Ingredients

1 piece of salmon fish fillet or steak cut
Soy sauce (for marination)
Dark soy sauce (for marination)
3 sprig of thyme
4 clove of garlic (sliced)
2 shallot (sliced)
1/2 tbsp oyster sauce
1/2 tsp chicken stock pwd
2 knob of butter
olive oil

Method

Wash the fish then add all the ingredients except butter and olive oil. Marinate for at least 30 mins.
Then, pour enough of olive oil into frying pan then lay your fish away from you fry till perfection. Do not overcook it will become dry and rubbery. Makes sure your pan is hot enough.
When you turn the fish you add in the butter and thyme and garlic then baste to get even heat on the fish.
Reduce the marination to make the sauce.
Serve.

Serimuka V2.0

2020-05-11T06:34:00.002-07:00

Seri Muka or Kuih Putri Salat is a Malaysian two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Coconut milk is the main ingredient of making this kuih. In Singapore it is known as Kuih Putri Salat. This is the version 2.0 which we add some bluepea flower juice to the glutinous rice.

Nutrition Facts

Serving size : 230g

Servings : 10

Calories : 296

Fat : 10.5g

Protein : 5.4g

Ingredients

Bottom Layer

300g glutinous rice
170g coconut milk
1/2 tsp salt
a pandan knot
some concentrated bluepea flower juice (this can be done by boiling a small amount of water with large amount of flowers)

Top Layer

3 eggs
200g coconut milk
120g pandan juice
140g sugar
1/4 tsp salt
45g flour
38g of corn flour

Method

This recipe is for 7-inch round pan about 1440 g so greased the pan with oil and line of round parchment at the bottom the pan then greased again with oil.
By using other steaming pan or bowl, steam the glutinous rice for the bottom layer for about 25 mins at first then fluff up rice then drop the bluepea flower juice randomly to form a marbling then steam for another 5-10 mins or till cooked. For a more deeper color you can drop the juice after pressed the glutinous rice and wipe off excess.
Press the cooked glutinous rice till packed in the greased pan earlier.
For the custard layer, mix egg and sugar till sugar dissolved add in other ingredient followed by liquid then dry ingredient. Mix well then sift the mixture.
Cook the mixture using double boiler method till thicken but it is still flowing can attempt the ribbon stage.
Pour the mixture over the steamed glutinous rice. Cover it with an aluminium foil then steam in medium low heat for 45 mins-1 hour.
Leave cool, unmold, cut, serve.

Tips ：

Make sure you use double-boiler method to prevent the custard burn.
The glutinous rice must be really packed before pouring the custard it will ensure that not forming bubbles.
When pouring the custard makes sure that you pour carefully and slowly do not make bubbles.
Scoop out or pop the bubbles cuz this ensure smooth custard at the end.
Make sure you use a piece of cloth to wrap around the steaming lid prevention of water vapour drop on kuih this will cuz the custard to become ugly.

Pulut Tatal

2020-05-09T09:28:00.001-07:00

Pulut tatal or known as pulut tekan is one of my favourite kuih it is eaten with caramel kaya and the kuih is based with glutinous rice and bluepea flower juice. Bluepea flower in Malay is Bunga Telang. It has a beautiful natural blue color. Today I am going to show you this kuih with its kaya topping. This recipe is for 7-inch round pan.

Nutrition Facts

Serving size : 200g

Servings : 10

Calories : 342

Fat : 12.3g

Protein : 6.6g

Ingredients

350g glutinous rice
3/4 tsp salt
1 pandan knot
150g thin coconut milk (depends id the rice not cook or dry add more)

Coloring

Concentrated bunga telang juice (made by large amount of bunga telang and small amount of water)

Method

Steam the glutinous rice for 40 mins or till almost cooked then add the marbling bunga telang juice then steam for another 5 mins or till cooked completely.
Let it slightly cool then press into a 7 inch round pan till compact and flat. Cool completely.
For more deeper color you can add the bunga telang juice after being pressed then let it absorb till it cant absorb more then wipe it off excess.

Caramel Kaya

70g sugar (for caramel)
160g sugar (depends on your own sweetness)
250g thin coconut milk
250g egg or 5 nos grade c egg

Method

Cook the 70 g sugar in a pot by a very low heat till a very dark golden color and smell a little nutty but not burn when cook the sugar do not stir the sugar otherwise it will crystallize you can juz shake the pot to combine but after it is melted you are welcomed to stir the sugar.
Then pour in the coconut milk and cook until the caramel dissolve completely in the coconut milk set aside.
Stir in the remaining sugar with the eggs till it is well combined.
While the coconut milk is hot pour in slowly to the egg mixture while stirring the mixture.
Sift the mixture.
Then cook the mixture with a very low heat till it is thickened like you make pastry cream.
If the mixture is very coarse you can blend the kaya for a smooth texture.
Chill the kaya before use.

Kuih Serimuka

2020-05-05T05:20:00.006-07:00

Nutrition Facts

Serving size : 230g

Servings : 10

Calories : 296

Fat : 10.5g

Protein : 5.4g

Ingredients

Bottom Layer

300g glutinous rice
170g coconut milk
1/2 tsp salt
a pandan knot

Top Layer

3 eggs
200g coconut milk
120g pandan juice
140g sugar
1/4 tsp salt
45g flour
38g of corn flour

Method

This recipe is for 7-inch round pan about 1440 g so greased the pan with oil and line of round parchment at the bottom the pan then greased again with oil.
By using other steaming pan or bowl, steam the glutinous rice for the bottom layer for about 30-40 mins or till cooked. Fluff up rice and leave cool.
Press the cooked glutinous rice till packed in the greased pan earlier.
For the custard layer, mix egg and sugar till sugar dissolved add in other ingredient followed by liquid then dry ingredient. Mix well then sift the mixture.
Cook the mixture using double boiler method till thicken but it is still flowing can attempt the ribbon stage.
Pour the mixture over the steamed glutinous rice. Cover it with an aluminium foil then steam in medium low heat for 45 mins-1 hour.
Leave cool, unmold, cut, serve.

Tips ：

Make sure you use double-boiler method to prevent the custard burn.
The glutinous rice must be really packed before pouring the custard it will ensure that not forming bubbles.
When pouring the custard makes sure that you pour carefully and slowly do not make bubbles.
Scoop out or pop the bubbles cuz this ensure smooth custard at the end.
Make sure you use a piece of cloth to wrap around the steaming lid prevention of water vapour drop on kuih this will cuz the custard to become ugly.

Pulut Inti

2020-05-03T08:34:00.001-07:00

Pulut inti is one of my childhood flavorite dessert or kuih that I often ate when my grandma bought this kuih for my breakfast. It is made of steamed glutinous rice with coconut milk and topping grated coconut filling.

Nutrition Facts

Serving size : 114g

Servings : 5

Calories : 581

Fat : 8.6g

Protein : 8.4g

Ingredients

300g glutinous rice
150g coconut milk
1/2 tsp salt
a pandan knot
about 15 banana leaves dimension (15 cm X 10 cm)

Filling

250g grated coconut
100g gula melaka / brown sugar (depends on your flavour)
50g sugar
125g water
a pandan knot
1/2 tsp salt
1/2 tbsp of cornstarch with 1 tbsp of water

Method

Steam the glutinous rice with coconut milk, salt and pandan (note : the coconut milk is added till rice is covered) for 30-45 mins.
For the filling, cook the sugar and gula melaka with water till dissolved add in the pandan knot, salt and grated coconut.
Cook till the grated coconut cooked through and dry then add in the cornstarch water. Mix well and set aside to cool.
Then, divide the glutinous rice about 40 g each.
Wrap the glutinous rice with the filling compacted.
Steam the kuih for 5-10 mins to infused the fragrance of banana leaves.

Kuih Koci

2020-05-03T08:18:00.001-07:00

Kuih Kochi or Koci found in Javanese and Malay cuisine, made from glutinous rice flour, and filling with coconut and palm sugar. In Brunei, Malaysia and Singapore, this snack is often as a dessert and can be eaten anytime. This recipe shows you make a delicious kuih koci.

Nutrition Facts

Serving size : 140g

Servings : 7

Calories : 560

Fat : 10.1g

Protein : 5.2g

Ingredients

300g glutinous rice flour
15g tapioca flour
15g sugar
10g oil
150g coconut milk
1/2 tsp salt
75g pandan juice (add till the dough is combined)

Brushing Skin

About 150g Coconut milk
Some banana leaves

Filling

250g grated coconut
100g gula melaka / brown sugar (depends on your flavour)
50g sugar
125g water
a pandan knot
1/2 tsp salt
1/2 tbsp of cornstarch with 1 tbsp of water

Method

Mix everything for the dough till well combined. Set it aside and cover with a damp cloth prevent drying.
For the filling, cook the sugar and gula melaka with water till dissolved add in the pandan knot, salt and grated coconut.
Cook till the grated coconut cooked through and dry then add in the cornstarch water. Mix well and set aside to cool.
Divide the dough about 40 g each and wrap the filling about 20-30 g depends on your taste.
Cut the banana leaves about 7-inch length and 5-inch width.
Wrap the dough after brushing with coconut milk then roll the leaves like a cone shape then put in the dough.
Wrap like nasi lemak wrapping. Use a toothpick to secure the opening.
Steam the kuih koci for 10-15 mins.

Tips :

Do not over steam cuz it will cause the banana leaves to expand and becoming other shapes.

Kuih Keria

2020-05-02T02:39:00.000-07:00

'Kuih keria' a sweet alternative to conventional doughnuts. These sweet potato doughnuts which are widely known as kuih keria are one of the delicious kuih found in Malaysia. If you love sweet potato fries, then you're going to love these doughnuts. These kuih keria are fluffy and filled with the natural sweetness of sweet potatoes.

Nutrition Facts

Serving size : 45g

Servings : 8

Calories : 103

Fat : 0.2g

Protein : 1.7g

Ingredients

200g yellow sweet potatoes
a pinch of salt
100g plain flour
water

Sira Gula

60g sugar
30g water

Method

Peel the potatoes and and soak it in salt water.
Steam the potatoes till soft.
While hot mash the potatoes. Let it cool.
Then, add in the flour little by little till a soft dough but not sticky.
Add water if the dough is dry.
Shape the dough about 40-50 g each into a doughnut shape.
Fry the dough with medium high heat till golden brown and float. Set aside.
For sira gula combine sugar and water cook with low heat till thick and a lot of bubble switch off the fire then add in the doughnut coat each of the doughnut till the sugar crystallized.
Serve.

Hee Ban (喜板)

2020-05-02T01:21:00.003-07:00

Hee pan is a steamed rice cake of Chinese origin from the Hakka people. Traditional Hakka hee pan is made from rice milk, red sugar and steamed over a piece of banana leaf. The banana leaf prevents it from sticking to the steamer and allows the steam to penetrate; adding natural fragrance to the hee pan.. This gives hee pan its distinctive red coloring, chewy texture, and sweet taste. Traditional red hee pan is prepared for important festivals such as Lunar Chinese New Year and weddings. It is believed to bring prosperity, luck, and fortune to the people. Nowadays, the consumption of hee pan is more commonly consumed as a pastry and no longer restricted to cultural festivities. I will show you the modern way of making hee ban.

Nutrition Facts

Serving size : 114g

Servings : 5

Calories : 581

Fat : 8.6g

Protein : 8.4g

Ingredients

200g pandan infused water
125g sugar
1 tsp yeast
200g plain flour
200g glutinous rice flour
3 tbsp corn oil

Method

Heat the water and infused with a knot of pandan. Add in few drop of red coloring.
While hot add in the sugar leave it cool.
Sieve flour then add in the yeast and corn oil.
Add in the pandan infused water little by little till a soft but not sticky dough.
Knead the dough till smooth surface.
Divide the dough 57g each.
Cut the banana leaves about 4 cm round and grease with oil.
Each dough is rounded nicely and put on top of the banana leaf and lightly press with your palm.
Then, heat the water in steamer till 40-50 degree celcius or when touch hot but not boiling.
Prove hee ban over the water while covered for 15 mins or double in size.
Steam the hee ban for 12 mins after the water boil.
After steamed then open a small opening to release steam for 5 mins.

Tips :

Do not let the condensation drop onto the hee ban while steaming. This can be done by wrapping a piece of cloth on the lid of your wok or steamer.
Do not overprove the dough.

Meehoon Goreng Special

2020-04-30T00:03:00.001-07:00

This is special fried meehoon ala Chef Alvin which I created in Tradisi Delights its been our famous dish since I've created this dish. Today I will show you this special dish.

Nutrition Facts

Serving size : 320g

Servings : 1

Calories : 911

Fat : 15.6g

Protein : 7g

Ingredients

Rice Vermicelli
cabbage (julienned)
carrot (julienned)
an egg
bean sprout
1 tbsp shallot (sliced)
1/2 tsp garlic (chopped)
a pinch cilantro (chopped)
2 pcs red chili (sliced)
oil

Seasoning

For egg

little soy sauce
a pinch of white pepper

For fried vermicelli

1/2 tbsp oyster sauce
1/4 tsp chicken stock pwd
a pinch of salt
1/4 tsp of soy sauce
1/4 tsp of dark soy sauce
water

Garnishing

fried shallot
cilantro (chopped)
3 pcs red chili (sliced)

Method

Heat up wok and heat up oil about 4 tbsp.
Fry the shallot and garlic till fragrant. Then, take out the shallot and garlic.
The egg is whisk with soy sauce and white pepper till well mix.
Then, fry the egg till coagulate the pour in the shallot and garlic juz now fry till the egg fragrant.
Add in the carrot, cabbage and fry till fragrant and soft but crunchy.
Turn off the fire, add in the vermicelli, bean sprout and seasonings. Add a little water to let the vermicelli not dry up.
Fry the vermicelli till well combined with the seasonings. Then, try the taste.
Then, add in the cilantro and chili fry till the fragrant of chili and cilantro comes out.
Serve and garnish with fried shallot, cilantro and red chili.

Kuih Lapis

2020-04-27T23:14:00.000-07:00

Kuih Lapis is a kuih that originated in Indonesian. It have different colors. It is made from tapioca flour, rice flour and sago flour. Sago flour makes this kuih lapis can easily seperated from pieces. This kuih also very popular in Malaysia. Today, let me show you how to traditionally make Kuih Lapis.

Nutrition Facts

Serving size : 230g

Servings : 5

Calories : 522

Fat : 14.5g

Protein : 3.4g

Ingredients

168g rice flour
42g sago flour
101g tapioca flour
294g coconut milk
50g water
588g water
210g sugar
1 pandan knot
1/2 tsp salt

Colouring

pink, yellow, green colouring

Method

Mix flour together with sift or without sift its ok cuz later we will sift it again. Add in the coconut milk. Mix well
Then, add in the 50g of water if it is really thick you can add more.
Boil the 588g water, sugar, and salt in a pot with a knot of pandan until smells fragrant.
Quickly pour the syrup over the mixture and mix well.
Sift the mixture. You should get about 1150g of mixture if more its ok.
Divide the mixture into 9 portion. Must be same weight. Mine is 127g per portion. I am using a 7 inch round pan so my kuih should weight 1440g.
Colour the mixture by 2 portion yellow, 2 portion green, 2 portion white and 3 portion pink. Use light color it will result a darker color in the end.
Preheat the tray in steamer. Follow the consequences of steaming the kuih for all layer 5 mins or till set.
1 layer pink, white, green, yellow, pink, white, green, yellow, pink.
Make sure every layer dry up by opening steamer for a while the pour another layer.
Cool the kuih and cut into shapes.

Kuih Sagu Tiga Lapis

2020-04-26T05:44:00.003-07:00

Kuih sagu is a type of traditional kuih that is coated with grated coconut . In this recipe I will show you make one with traditional way. This is not really the same as the kuih sagu merah but this will have 3 different color. It is very delicious. Enjoy !

Nutrition Facts

Serving size : 172g

Servings : 5

Calories : 566

Fat : 11.3g

Protein : 1.2g

Ingredients

350g sago
60g grated coconut
150g sugar
1 tsp salt
150g coconut milk

Colouring

2 tbsp pandan juice
green, red, yellow colouring

Topping

150g grated coconut
1/4 tsp salt
a pandan knot

Method

Soak the sago with water until soft for about 30 mins.
Mix the mixture together and divide into 3 portion.
Steam the green layer with greased pan I used 6 inch square pan for about 15-20 mins.
Then, color another portion with yellow then steam for 15-20 mins.
Color another portion with red steam for 15-20 mins or till transparent.
Steam grated coconut for 5-10 mins.
Cool the kuih before cut and coat kuih with grated coconut.

Kuih Talam

2020-04-26T05:36:00.001-07:00

Kuih talam is a sweet and savory kuih which it have two color that is white and green. The top layer is santan with salt and the bottom layer is pandan flavour which is sweet. This kuih is one of the popular kuih.

Nutrition Facts

Serving size : 288g

Servings : 5

Calories : 464

Fat : 16.6g

Protein : 4.3g

Ingredients

Bottom Layer

225g pandan juice
75g rice flour
49g tapioca flour
26g hoen kwe flour
300g water
135g sugar
1/4 tsp salt
1/4 tsp lye water (Optional)

Top Layer

390g coconut milk
1/2 tsp salt
70g rice flour
30g hoen kwe flour
140g boiling water

Method

Bottom Layer

Mix everything together except water and sugar. Mix well.
Bring the water and sugar to boil then quickly pour into the mixture. Mix well.
Then, double boil or bain-marrie the mixture till it is slighly thicken which coat the back of the spoon.
Pour the mixture into greased square or round tin this recipe is for 7-inch round pan. Adjust according to your mould.
Steam the mixture for about 15-20 mins or until its set.

Top Layer

Mix everything together. Till no lumps or sift the mixture.
Then, bring the mixture to double boil or bain-marrie until it is slightly thickened or coat the back of the spoon.
Pour the mixture into the mould.
Steam the mixture for about 15-20 mins or until its set.

Tips :

Make sure that the batter is thickened before pour it into the mould.
Make sure that the kuih is cool to room temperature before cuts it into desired shaped.

Kuih Sagu

2020-04-25T21:42:00.003-07:00

Kuih sagu is a type of traditional kuih that is coated with grated coconut it is red and its flavour is rose. In this recipe I will show you make one with traditional way. It is very delicious. Enjoy !

Nutrition Facts

Serving size : 200g

Servings : 5

Calories : 509

Fat : 10g

Protein : 1g

Ingredients

250g sago
water
3/4 tbsp rose syrup
1 pandan knot
300g sugar (Depends on your own sweetness)

Topping

150g grated coconut
1/4 tsp salt

Method

Wash the sago and drain.
Cook the sago with water covered about 1 cm above the sago.
Add the rose syrup to the water with sago stir well.
Add in also the sugar.
Cook till half of the mixture is transparent.
Pour into a greased 6X6 square tin (Depends on your thickness of kuih) and steam for about 15-30 mins or until all the sago has become transparent.
Cool the sago.
Then, cut into pieces.
Steam the topping for 5-10 mins.
Coat the sago with the topping.

Tips :

Make sure that it is completely cool before cutting.

Sesame Balls

2020-04-25T21:23:00.003-07:00

Sesame balls, kuih bom bijan or been called jian dui in chinese jian dui is a type of fried chinese snack made from glutinous rice flour. The fried dough is coated with sesame seeds on the outside and is crisp and chewy. Inside is a large hollow, caused by the expansion of the dough when frying. It is filled with a filling such as lotus paste, sweet black bean paste, red bean paste, or even peanut filling. For this recipe I will share my type of jian dui which the filling is peanuts.

Nutrition Facts

Serving size : 101g

Servings : 7

Calories : 546

Fat : 20.3g

Protein : 12.1g

Ingredients

250g glutinous rice flour (Depends on humidity of the dough)
2 tbsp wheat starch (Optional)
70g sugar
180g boiling water
2 tbsp oil

Filling

200g roasted peanuts
60g sugar
1/2 tsp salt
2 tbsp peanut butter

Coating

Raw Sesame seed
water and glutinous rice flour (Mix together until it is runny but little thick batter)

Method

Mix the flour and starch together.
The water and sugar mix together and bring to boil.
Then quickly pour the hot syrup into the flour while mixing with a pair of chopsticks
Knead the dough until it is pliable which if necessary to add more flour then go ahead but make sure the dough is soft and not sticky.
Then, add in the oil and knead the oil into the dough then rest for 30 mins.
Mix all the ingredients if the filling and divide about 20 portion and roll it into a ball.
Divide the dough also about 20 portion and rounded.
Prepare the batter.
Wrap the filling using the dough and rounded.
Then, dip the dough into the batter and roll the dough into a bowl of sesame seeds.
Heat up oil, and fry until golden brown.

Tips :

Wheat starch is optional but it gives the sesame ball more of a chewiness in the inside and crispy on the outside.
When kneading the dough, makes sure that it is necessary to add in the flour this will effect on the dryness of the snack later.
It is compulsory of mixing the dough with boiling water cuz it will give the softer and chewy texture to the final products.
Sugar content in the dough must not be less than 90g or 70g it will cause the dough to crack when frying.
Use raw sesame instead of roasted sesame it will cause the sesame to burn before the dough is cooked.
It is easier when working with the dough with oil but not too much.
It is better for the dough to be thinner while dividing by using scale to measure the filling and the dough ratio.
When you need to fry, make sure the oil is 70-80 degree celcius then you put in your sesame ball it will eventually rises few mins later.
When you frying make sure to turn the sesame ball to get even color. When its get a deeper color lightly press each of the dough with a spoon and result will hollow in the inside.
Makes sure it is golden brown before taking out. This ensure your dough to be crispy for a long time.

Kuih Lompang Pandan

2020-04-24T07:46:00.003-07:00

Kuih Lompang is a type of kuih that sell in 'pasar malam' mostly and it have a lot of types. Today I am gonna share another flavor of the kuih lompang which is kuih lompang pandan. It is ofter serve with grated coconut. It is sweet and most of Malaysian likes it. This recipe is almost same as the traditional lompang but this recipe is slightly different.

Nutrition Facts

Serving size : 190g

Servings : 6

Calories : 298

Fat : 2.4g

Protein : 1.5g

Ingredients

180g white granulated sugar
300g water
120g rice flour
60g tapioca flour
300g pandan juice
1/2 tsp lye water (Optional)
1/2 tsp salt

Topping

125g grated coconut
1/4 tsp salt
a pandan knot

Method

Mix rice flour, tapioca flour, 300g pandan juice, salt and lye water together. Mix well set aside.
Mix white sugar and 300g water and bring the mixture to boil.
Then, quickly pour in the batter. Mix well.
Strain the mixture to a bain-marrie and cook until slighly thickened.
Then, pour into greased mould then steam for about 15-20 mins.
For the topping, mix everything together then steam until soft about 5-10 mins.
Serve.

Tips :

Make sure that the batter is half cooked before pouring into the mould.

Kuih Lompang

2020-04-24T06:45:00.002-07:00

Kuih Lompang is a type of kuih that sell in 'pasar malam' mostly and it have a lot of types which I am gonna share this recipe is the traditional lompang which is Lompang Gula Melaka.

It is ofter serve with grated coconut. It is sweet and most of Malaysian likes it.

Nutrition Facts

Serving size : 190g

Servings : 6

Calories : 298

Fat : 2.4g

Protein : 1.5g

Ingredients

180g palm sugar/gula melaka/brown sugar
300g water
a pandan knot
120g rice flour
60g tapioca flour
300g water
1/2 tsp salt
1/2 tsp lye water (Optional)

Topping

125g grated coconut
1/4 tsp salt
a pandan knot

Method

Mix rice flour, tapioca flour, 300g water, salt and lye water together. Mix well set aside.
Mix palm sugar and 300g water and a pandan knot bring the mixture to boil.
Then, quickly pour in the batter after the pandan have infused. Mix well.
Strain the mixture to a bain-marrie and cook until slighly thickened.
Then, pour into greased mould then steam for about 15-20 mins.
For the topping, mix everything together then steam until soft about 5-10 mins.
Serve.

Tips :

Make sure that the batter is half cooked before pouring into the mould.