Rose’s Kitchenette

Sponge With Minced Meat

Ingredients:

5 eggs

100g plain flour

1 tsp baking powder

1 tbsp sugar

a pinch of salt

a dash of pepper powder

Method:

1.  Beat eggs with sugar and salt until light and fluffy.

2.  Fold in flour sifted with baking powder and pepper powder.

3.  Pour a thin layer of batter into greased patty tins and place 1 tsp meat filling in the centre.  Cover with another layer of batter and top with a parsley leaf.

4.  Bake in a moderate oven at 180 deg C for 25 - 30 minutes.

Meat Filling:

200g minced meat

1 clove garlic, pounded

1 big onion, chopped

2 tbsp cooking oil

1 tbsp plain flour

Seasoning:

1 tbsp light soya sauce

1 tbsp dark soya sauce

1/2 tsp vetsin

a dash of pepper

Method:

1.  Heat oil and fry chopped onion and ground garlic until fragrant.

2.  Add minced meat, seasoning and plain flour and fry until cooked.

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April 22nd, 2007 Posted by rose | Desserts and Snacks | one comment

Kueh Talam Laut

Ingredients:

300g rice flour

150g cornflour

1500ml water

2 tbsp sugar

2 tsp salt

1 tsp vetsin

1 tsp ground pepper

Method:

1.  Sift rice flour and cornflour into a big pot.  Add 1.5 litres of water and mix well.

2.  Add sugar, salt, vetsin and pepper powder.  Cook mixture over low heat for about 15 to 20 minutes, stirring constantly until mixture thickens.

3.  Pour mixture into a greased round tray and steam over high heat for 15 to 20 minutes or until cooked.

4.  Remove from the steamer and quickly spread the filling on top of the kueh talam.  Leave to cool before serving.

Fillings:

250g shallots, sliced

4 cloves garlic, pounded

200g dried prawns

2 stalks spring onions

2 fresh chillies

6 tbsp cooking oil

Seasoning:

1 tbsp sugar

1/2 tsp salt

1/2 tsp vetsin

1 tbsp dark soya sauce

a dash of pepper

Method:

1.  Wash dried prawns, drain and blend fine.  Remove seeds from chillies and slice.  Cut spring onions into cubes.

2.  Heat the 6 tbsp oil in a wok and fry the sliced shallots and pounded garlic until fragrant.

3.  Add the blended dried prawns and fry again until fragrant.  Add the seasoning and fry for a while more.

4.  Lastly, add the sliced red chillies and spring onions.  Dish up and set aside for later use.

(No Ratings Yet)

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April 22nd, 2007 Posted by rose | Nonya Kueh | no comments

Durian Apom Balik

Ingredients:

300g plain flour

30g rice flour

300g caster sugar

1 tsp baking powder

100g durian puree (optional)

8 pandan leaves

150ml thick coconut milk

250ml  water

3 eggs

a pinch of salt

Method:

1.  Wash and blend pandan leaves with the 250ml water and strain out the juice.

2.  Sift rice flour, plain flour, salt and baking powder into a mixing bowl.

3.  Mix sugar, eggs and durian puree with 150ml thick coconut milk.  Stir till sugar dissolves. 

4.  Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter.  Gradually add this batter to the

egg mixture.  Mix well and strain mixture.

5.  Heat an apom balik mould or a kwali until hot.  Reduce the heat and grease slightly with oil.

6.  Pour the batter into the mould.  Cook over low heat, uncovered, until bubbles appear on the top.  Cover with a lid and cook until the apom balik turns golden brown.  Remove from mould and fold the apom balik into half. 

(3 votes, average: 4 out of 5)

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April 22nd, 2007 Posted by rose | Nonya Kueh | 18 comments