Apam Berkuah

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Ingredients
Pancake
250 g rice flour
2 tbsp glutinous rice flour
Pinch of  salt
1 tbsp Instant yeast
220 ml coconut juice
100 ml lukewarm water
125 ml coconut milk
Bunga telang juice or blue colouring

Sauce
4 tbsp durian paste (remove from 5 durian seeds – mashed into paste)
150 g shaved gula melaka
150 ml thick coconut milk
200 ml water
2 pandan leaves
2 tbsps rice flour
pinch of salt

Method
1) Combine all the ingredients (except bunga telang juice) in a bowl and stir with a wire whisk. Leave to ferment for about 1 – 2 hours or overnight in a refrigerator.
2) Grease and heat a small non stick skillet over low heat. Slowly pour 1-11/2 tbsps of the batter in a circle. Add a drop of bunga telang juice in the middle of the batter.  Cooked over low heat and top layer dries up, apam is cooked. Remove from pan (Repeat till batter is used up) If you have the mould, fill the mould 3/4 full with the batter.
3) Heat apam over low heat till holes appear and apam is cooked. Unmould and repeat step 2 and 3 till batter is used up. (this is for the mould).

Sauce
1) Bring gula melaka, water, salt and pandan leaves to a boil.
2) Add thick coconut milk and rice flour, stir over heat till sauce thickens. Add in durian paste and stir to combine evenly.
3) Remove from heat immediately after it boils.

To Serve
Place apam on a saucer and top with durian sauce.

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Talam Kueh Pulut Hitam

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120 g black glutinous rice
150 g white glutinous rice
150 ml coconut milk with 100 ml water
3 pandan leaves
1/2 tsp salt

Kaya Top
3 large eggs
90 g rice flour
100 g castor sugar
60 g gula melaka
350 ml water with 100 ml thick pandan water
1/2 tsp salt
1 tsp green coloring (optional)

1) Soak glutinous rice n black glutinous rice for at least 3-4 hours. Drain,
2) Steam the rice with pandan leaves and salt for abt 15-20 minutes or till tender. Remove from heat and add in coconut milk. Mix well with a wooden chopstick.
3) Transfer back to heat and steam for a further 20 minutes or till cooked.
4) Lay a banana leaf on the bottom of a 7 ” x 7″ square pan. Put steamed rice in the pan and press down firmly with a banana leaf on top to compact it. Return back to steamer and steam for another 5-8 minutes. (the bottom layer has to be hot when the top layer is poured on).
5) Beat eggs lightly with a fork and mix in rice flour. Strain.
6) Cook coconut milk, pandan water, sugar, salt and green coloring (optional)over low heat , keep stirring and add in the egg mixtures. Stir continuously over low heat until mixture thickens. Pour the mixtures over to the steamed rice slowly. Steam for a further 20-25 minutes or until set.
7) Cool the kueh before cutting.

 

Crispy Fried Nonya Chicken (Inchi Kabin)

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Ingredients
4 pieces drumstick leg – washed and cut to your prefer sizes

Spices Paste
5 cloves garlics- pounded
5 slices ginger – pounded
4 shallots – pounded
1 tbsp corn flour
1 tsp cumin powder
1 tsp fennel powder
1 tbsp coriander powder
1 tbsp chilli powder
1 tsp clove powder
1 tsp cinnamon powder
1 tsp turmeric powder
1 tsp black pepper powder
Salt and sugar to taste
100 ml santan
2 tbsp shredded white coconut

2-3 cups oil, for deep frying
2 sprigs curry leaves

Sambal Belacan – for dipping

Method:
1. Combine the spice paste ingredients in a large bowl .  Add chicken and coat them well with the spice paste. It’s better to use your hand to get the spices into every nook and corner. Marinate for 3-4 hours (preferably overnight) in the refrigerator.

2. Heat oil in a wok till hot, add in curry leaves and Fry the chicken until almost cooked. Remove them and drain.

3. Now reheat the oil and deep fry the chicken again until golden brown and crispy.

4. Remove the fried chicken and drain on paper towels. Plate the yummy inche kabin and serve warm with Sambal Belacan or sauce of your choice.

 

Salted Fish With Assorted Herb Leaves Curry aka Perut Ikan

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Ingredients
3-4 pcs salted fish – soaked in hot water for 10 minutes, drained and set aside or perserved fish stomach
1/2 kg small prawns
1/2 kg fresh cockles – deshelled
1 tbsp Tamarind paste (3 tbsp water)
250 ml thick coconut milk
Salt, sugar to taste
3 tbsp oil
500-800 ml water

Herbs – shredded thinly
1 turmeric leaf
30-40 pcs daun kaduk
6 kaffir leaves
1 ginger flower
20 mint leaves
A cup of daun kesom

Blended Ingredients
2 stalks lemongrass
1 inch turmeric
1 inch galangal
10 shallots
4 cloves garlics
1 inch ginger
15-20 dried chillies – soaked in hot water
1 inch toasted belacan
1 tsp coriander powder
1 tbsp oil
50 ml water

Vegetables
2 small egg plant – cut into small strips
6 long beans – cut into 2 inch in lengthwise
1/2 pineapple – cut into strips
3 fresh red chillies – slit and cut into 2 inch

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in salted fish/fish stomach and stir well with the paste.
2) Add in water, tamarind water and bring to a boil. Add in all the vegetables, simmer for 15 minutes. Add in coconut milk, prawns, chillies and herbs and simmer for another 15 minutes. Lastly add in cockles, stir to fix well and off heat.
3) Season with salt and sugar, taste accordingly and adjust to your preference.

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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Nonya Assam Laksa

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Ingredients
1 kg ikan kembong/ikan batu
1 big can sardines in tomato sauce/chilli tuna
Laksa noodles
3 tbsp tamarind paste (mixed with 150 ml water)
8 pieces assam keping
Salt and sugar to taste
1 cube knorr ikan billis
5 slices galangal
3 stalks lemon grass – bruised
2 stalks bunga kantan – halved
10 stalks daun kesom

Pounded/blended ingredients
25 dried chillies (soaked till soft and cut)/3 tbsp chilli paste
10 small shallots
4 cloves garlic
1 inch toasted belacan
1 inch galangal
2 stalk lemon grass

Vegetables – Shredded/sliced for Garnishing
1 cucumber
2 bunga kantan
2 big red onion – sliced thinly
3 red chillies
6 chilli padi
Mint leaves
1 pineapple – cut into strips
Calamansi – halved

Condiment
hae ko/prawn paste (mixed with hot water to dilute it)

Method
1) Clean the fish, remove guts. In a pot bring water to boil, add in fish and boil for about 8-10 minutes. Transfer the cooked fish onto a big plate and let it cool. Strain the fish stock, add in the assam keping, daun kesom, bunga kantan, galangal, lemon grass, ikan billis cube and tamarind water. Continue to boil in low heat.
2) Pick the flesh out of the fish and blend the bones with 200 ml of the stock. Strained and
discard the bones. Pour strained stock into the fish stock. Break the fish meat into tiny pieces and sardines in the soup, cover and lower the heat.
3) Heat oil in a wok and saute the blended ingredients till aromatic and spicy. Transfer the spice paste into the boiling stock. Season with salt and sugar. Taste the assam laksa stock to make sure it’s sourish, spicy , sweet to your liking.

To Serve:

In a serving bowl, add in the laksa noodle and garnish all vegetables on top. Pour the fish broth over it and serve immediately with a spoon of hae ko/prawn paste (optional)