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Written by zahara
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Tuesday, 01 June 2010 01:12 |
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Kuih Tako (Malaysian Dish)
Bottom layer
1 cup Corn Flour
1 ½ cup Sugar
1 cup Pandan juice, from 4 pcs of the leaves
5 cup Water
5 # Water chestnut, boiled, skinned & diced
Top layer
1 cup Corn flour
3 cup Thick coconut milk
3 cup Thin coconut milk
½ tsp Salt
1. For bottom layer, combine all ingredients except water chestnut. Heat over medium flame until thicken & add in water chestnut.
2. Pour into pandan case or in a jelly mould.
3. For top layer, combine all ingredients. Heats over medium flame until thicken. Pour over the bottom layer. Chill.
(Recipe has been tested in ZasHomebakers Kitchen) |
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Written by zahara
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Tuesday, 01 June 2010 01:11 |
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Kuih Cara Manis
250 g Plain Flour
½ tsp Salt
550 ml Coconut milk
150 ml Pandan extract
1 # Egg
1. Combine all ingredients and whisk to a smooth batter. Chill for 15 minutes.
2. Heat and oils the mould.
3. Pour the batter.
4. When the sides of the cakes sets,add ½ tsp sugar.
5. Cover with lid.
6. The cakes are done – visible browning
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Written by zahara
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Tuesday, 01 June 2010 01:08 |
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Kuih Cara Berlauk (savory)
250 g Plain flour
½ tsp Salt
750 ml Coconut milk
½ tsp Turmeric powder (or yellow food coloring)
1. Combine all ingredients and whisk to a smooth batter. Chill for 15 minutes.
Follow the steps in making Kuih Cara Manis but omit the sugar and replace with this filling.
Filling
200 g Beef
20 g Dried shrimp, pounded
2 # Shallots, pounded
2 # Garlic, pounded
2 tbsp Curry powder (for meat)
½ cup Water (combine with curry powder)
½ tsp Sugar
1 tsp Salt
1. Sautee onion and garlic with 3 tbsp of cooking oil, until fragrant then add the curry powder mix.
2. Add in the meat and shrimp.
3. Add ½ cup water and cook for few minutes. Remove from heat. Allow to cool.
4. Combine 1 # of red chili (julienne) and chopped of flat parsley to the dish.
Notes:
1. The filling texture should be just moist but not watery or contains lots of gravy.
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Written by zahara
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Tuesday, 01 June 2010 01:07 |
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Cucur Udang (prawn fritters)
150 g Prawn, cut into small pieces
150 g Plain flour
1 tsp Instant dry yeast
1 tsp Salt
1 tsp sugar
½ tsp Turmeric powder
1 # Egg
2 cup Warm water
1 # Onion, finely sliced
1 # Garlic, finely sliced
1 sprig Spring Onion
3 # Coriander stem with leaves
1. Combine all ingredients. Chill for 15 to 20 minutes.
2. Spooned and deep fry. Fry until golden brown.
Notes:
1. You may omit the spring onion and coriander. Some chives would be a good replacement.
2. Serve this fritters with hot sauce; chili sauce, Thai sauce, lingam sauce.
3. The fritter’s batter texture should be lumpy. |
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