Kueh Ko Sui

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Ingredients  A

1 Cup Grated Coconut
1/2 tsp salt Sea Salt
1 Pandan Leaf – cut into small pieces

Ingredients B
Syrup
250 g gula  melaka
30 g sugar (optional)
500 ml  coconut milk (250 ml coconut cream mixed with 250 ml water
2 blades pandan leaves – tied into a knot

Ingredients C
Flour mixture
500 ml water
160 g tapioca flour
120 g rice flour
10 g glutinous rice flour
1 tsp alkaline water (kan sui)

Method
1) Combine all  flour mixture in a deep pot, mix well until it’s smooth. Strain and set aside.
2) In a deep pan, bring Ingredients B to a boil. Simmer gently for 5 minutes or till sugar ha dissolved totally, off heat and discard pandan leaves.
3) Pour (1) into gula melaka syrup, whisk till smooth and cook over low heat still slightly thickened, stirring constantly.
4) Pour batter into a greased/lined with plastice square baking pan. Steam over rapidly hot water for about 40 minutes.
5) Steam the grated coconut for about 5 minutes and set aside.
5) Cool the kueh before cutting into pieces and coated with steamed  grated coconut .

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Crispy Chicken In Spicy Strawberry Yoghurt Sauce

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Ingredients
8 drumsticks
3 strawberries (Slice )
140 ml Low Fat Strawberries Yoghurt

Sauce Ingredients
1 tbsp kicap manis
1/2 tbsp oyster sauce
1 tbsp chilli sauce
1 tsp sugar
Salt to taste

Spice Ingredients (blended)
3 cloves garlic
8 shallots
3 pieces candlenut
1 tomato
4 fresh red chillies
1 inch roasted belacan
50 ml water

Method
1)  Wash drumsticks and remove any excess fats. Pat dry, make a few slits on the thicker part of the drumsticks. Season drumsticks with salt and tumeric powder for 1 hour.
2) Heat enough oil in a wok and deep fry drumstick till crisp and golden. Drain and set aside.
3) Heat 2 tbsp oil in a wok and add in blended ingredients and saute till fragrant and oil separates. Add in yoghurt, sauce ingredients, stir to mix well over low heat for 1 minute.
4) Add in fried drumsticks and toss briefly to well combine with the sauce. Taste accordingly and adjust to your preference. Add in slice fresh strawberries.
5) Serve hot with rice.

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Kueh Bingka Pulut

Bingka Pulut 4

Bingka Pulut 3

Bingka Pulut 2

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Ingredients
240 g glutinous rice flour
120 g rice flour
30 g tapioca/sago flour
1 egg – beaten lightly
200 g castor sugar
250 g shaved gula melaka
375 ml water
500 ml coconut milk
6 pieces pandan leaves

Shredded white coconut (steamed with a bit of salt for 1 minute)

Method

1) Pre heat oven to 170 C.
2) Place water,  pandan leaves, sugar and gula melaka in a deep saucepan and bring to a boil, lower heat and simmer till sugar dissolves totally, add in coconut milk and egg, whisk till well mixed. (sieve the mixture).
3) Sieve the 3 types of flour in a mixing bowl with 1/2 tsp of salt.  Slowly pour  in the sugar mixture and whisk till well combined.
4) Oil a 8 x 8 ” square pan and lay the bottom with banana leaves, slowly pour in the mixture and smooth the top with a plastic spatula.
5) Baked in the oven for 50 minutes or till baked through (insert a skewer it the kueh and if it emerges cleanly it is done).
6) Remove from oven and let it cool down completely before slicing it. Topped with some steamed shredded white coconut.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Black Pepper Chicken Chop

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Ingredients
4-5 pieces boneless chicken leg (washed, pat dry )
1/2 onion – minced coarsely
3 cloves garlics – minced coarsely
Butter

Marinade Sauce

1/2 tsp pink salt
1 tbsp pounded coarsely black peppercorn
1 tbsp light soy sauce
2 tbsp Worcestershire sauce
11/2 tbsp tomato ketchup
2 tbsp brown sugar
1/2 tbsp corn flour
1/2 egg white
(mixed well till sugar dissolved)

Black Pepper Sauce
2 tbsp sweet soy sauce
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp brown sugar
3 tbsp pounded coarsely black peppercorn
1/2 tbsp corn flour
120 ml water

Method
1) Season chicken legs with marinade sauce and left in the fridge for about 4-6 hours.
2) Heat 1 tbsp butter in a non stick pan, Grill or pan-fry the chicken over medium-high heat for about 2 minutes on each side or until fully cooked. Set aside.
3) Melt 1/2 tbsp butter in a pan over medium low heat. add onion and garlic, saute until onions are soft and translucent, add in black pepper sauce mixture, turn up the heat and let the sauce simmer for a minute, stirring constantly till sauce thickens, off heat.
4) Place the grilled chicken leg on a plate and pour the sauce over it, serve immediately with grilled sweetcorn and baked potato.

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Baked Portobello Mushroom with Potato, Salmon and Mozarella Cheese

portobello burger 4

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Salmon patties

Ingredients
6-8 portobello mushroom (remove stem and pat dry, dust the inside with some corn flour)

200 g russet potato
100 g sweet potato
1/2 big onion – minced
1/2 egg white

150 g salmon fillet
4 tbsp fresh milk

150 g mozarella/ chedder cheese (50 g to mix with the potato mixture)
2 tbsp olive oil/butter
Salt and black pepper to taste
1 tsp Italian Mixed Herbs

Method
1) Pre heat oven (200 C)
2) Steam the sweet potato and russet potato until soft, then drain and mash in a mixing bowl.
3) Put the salmon fillet into a bowl, add the milk and cover with cling film, make a few holes in the cling film and cook in the microwave for 11/2 minutes until it is cooked through, flake into the mashed potatoes, add 50 g of shredded cheese, egg whites, onions, butter and season with salt and black pepper to your preference. Stir to combine evenly.
4) Place the potobello mushroom on the baking sheets and fill them with the mixture.  Topped with mozarella shredded cheese, cherry tomato and baked in pre heated oven for 15-20 minutes or until the mushroom is cooked and top is golden in colour.

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Fish Slice Beehoon Soup

Fish Slice Beehoon Soup

Fish Slice Beehoon Soup 1

Ingredients
Fish slice (Batang Fish)
2 tbsp. corn flour
1 .5 litre icy water
1 tsp salt

250 g bee hoon (soaked for 15 minutes to soften)

Soup Base
1.5 litre broth (boil fish bones & ikan billis for 1 hour)
8 slices Sichuan vegetable (soaked in hot water)
1 tsp white pepper
1 tsp Hua Tiao Jiu
1 tsp sesame oil
6 slices ginger
1 tomato – quartered

Iceberg lettuce
Chopped coriander leaves
Crispy garlics bit (minced 10 cloves garlics and deep fry till golden- drain and set aside)

Method
1) Scald the beehoon in boiling water for 3 minutes or until cooked. Drain and put place in a deep serving bowl.
1) In a mixing bowl, add in icy water, corn flour and salt, mix evenly and add in fish slices and soak for about 5-8 minutes before cooking in the broth.
2) In a deep saucepan, add in broth and bring to a boil, slowly add in fish slices and let it boil for 1-2 minutes. Pour the hot soup over the beehoon and served with crispy garlics bits and chopped coriander leaves.
3) Serve hot with a small dish of chilli garlic dips.

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