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Ingredients for Pulut:
600g glutinous rice
300ml thin coconut milk
150ml thick coconut milk
2 tsp sugar
1 tsp salt
2 pandan leaves
Method:
1. Wash and soak glutinous rice overnight. Drain and place rice into a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.
2. Add 300ml thin coconut milk to steamed rice, mix well and steam for another 10 minutes. Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes.
3. Line the bottom of a 28 cm round tray with banana leaf. Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf or a plastic spatula. Steam tray of glutinous rice for 15 minutes before adding custard topping.
Custard Topping:
10 eggs
450g castor sugar
500ml thick coconut milk
6 level tbsp plain flour
1 level tbsp rice flour
1/4 tsp salt
2 tbsp pandan juice
1 tsp apple green colouring
Method:
1. Stir eggs with sugar till sugar dissolves and strain into a double boiler.
2. Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture. Add salt, pandan juice and green colouring and stir well.
3. Stir mixture over a pot of boiling water till it coats the back of a wooden spoon. Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.
4. Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of custard. Remove and place tray on a wire rack to cool completely before cutting.
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October 4th, 2007
Posted by
rose |
Nonya Kueh |
14 comments
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Ingredients:
250g red beans
100g sago, soaked
200g rock sugar
2 pieces dried tangerine peel
2 pandan leaves, knotted
2.5 litres water
Method:
1. Wash red beans in several changes of water and remove any grit that rises to the surface. Rinse and drain. Rinse tangerine peel briefly.
2. Bring 2.5 litres of water to a boil. Add the red beans, pandan leaves and tangerine peel and boil over high heat for 15 minutes. Lower heat and simmer for 1 hour till beans are softened. Remove half of beans and blend till fine. Pour blended bean paste back into the pot.
3. Add rock sugar and continue to simmer over low heat for another 1/2 hour. Add sago and boil until the sago turns translucent.
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August 21st, 2007
Posted by
rose |
Desserts and Snacks |
3 comments
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Ingredients For Making Fish Balls:
1 Spanish Mackeral (about 600gm)
Solution A: 1 tbsp water + 1/2 tsp salt
Solution B:
100ml water
1 tsp salt
a dash of pepper
1 tbsp cornflour
Method:
1. Clean fish, wipe dry and fillet with a sharp knife.
2. Scrape out the flesh from the skin and bones with a metal spoon.
3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding salt Solution A, a little at a time.
4. Place the fish paste in a big bowl, stir in one direction until very sticky, adding Solution B while stirring.
5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.
6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.
7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave the fish balls to soak in the salt water for 1/2 hour.
Ingredients For Soup:
Bones and skin of fish
Fish Balls
1500ml water
1 small head Iceberg lettuce
1 stalk spring onion, shredded
1 tbps preserved radish ‘tong choi’
Seasoning:
1 tsp salt
2 tsp light soya sauce
Method:
1. Pan-fry the fish bones and skin till golden brown.
2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.
3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste.
4. Add ‘tong choi’ and shredded lettuce. Sprinkle with shredded spring onions.
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August 14th, 2007
Posted by
rose |
Soups |
3 comments
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Ingredients For Chicken:
1 chicken (about 1.8 kg)
1 large piece ginger, smashed
3 cloves garlic
1 tbsp salt
1 tbsp sesame oil
1/2 tbsp light soya sauce
Method:
1. Wash chicken and remove excess fat. Stuff chicken with salt, smashed ginger and garlic.
2. Fill a deep pot with water making sure water level is enough to immerse chicken. Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.
3. Remove chicken and drain liquid from the body cavity. Retain chicken stock for making rice and soup. Scoop out oil for making the chilli sauce.
4. Add 2 tbsp salt to a big pot of water. Dip chicken in and let it soak till it has cooled down. Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.
5. Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.
Ingredients For Chicken Rice:
600gm fragrant rice
700ml chicken stock
5 cloves garlic, minced
8 shallots, minced
1 small piece ginger, smahed
4 pandan leaves, knotted
4 tbsp corn oil
1 tsp salt
Method:
1. Wash rice, drain in a colander and leave to stand for 10 minutes.
2. Heat 4 tbsp corn oil over high heat in a wok. Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.
3. Add rice grains and stir-fry for 3-4 minutes. Transfer to a rice cooker, add chicken stock and salt. When rice is cooked, remove ginger and pandan leaves.
Ingredients for Chilli Sauce:
10 fresh red chillies
6 cloves garlic
5 shallots
2.5 cm piece young ginger
Chicken oil
Juice of 10 limes
2 tbsp vinegar
2 tsp salt
2 tsp sugar
Method:
1. Blend chillies with garlics, shallots and ginger. Add vinegar, lime juice and chicken oil. Add salt and sugar to taste.
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August 14th, 2007
Posted by
rose |
Rice and Noodles |
16 comments
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Ingredients For Yeast Dough:
450 gm plain flour
250ml water
Method:
1. Sift flour onto table, add water gradually and knead into a smooth dough, taking about 20 minutes.
2. Place dough into an oiled container, cover with a piece of damp cloth and put on the container lid.
3. Set aside for 48 hours for dough to ferment. (Dough will take a longer or shorter time to ferment depending on weather conditions). The dough is ready for use when it turns sourish.
Ingredients for Five-Spice Doughnut:
450 gm prepared yeast dough
250 gm sugar
375 gm plain flour
125 ml water
1 tbsp bicarbonate of soda
1/2 tsp alkaline water
Filling Ingredients:
1 tbsp five-spice powder
1 tbsp salt
a little water for brushing
Method:
1. Dissolve bicarbonate of soda in 125 ml water and add to yeast dough. Add sugar and alkaline water and knead for 5 to 10 minutes.
2. Add sifted flour and knead well. Sprinkle top with some flour, cover with a piece of damp cloth and set aside to proof for 1 hour or longer.
3. Sprinkle some flour on table top. Roll out dough into a rectangular sheet.
4. Sprinkle some five-spice powder and salt over dough. Dip a brush with some water and brush over mixture lightly.
5. Roll dough up like a swissroll and cut into 2.5 cm slices. Flatten each piece into a thin round shape with a wooden roller.
6. Deep fry in hot oil till golden brown. Drain off excess oil on absorbent paper.
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August 14th, 2007
Posted by
rose |
Desserts and Snacks |
5 comments
(3 votes, average: 4.67 out of 5)
(6 votes, average: 4.17 out of 5)
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