Rose’s Kitchenette

Red Bean With Sago Porridge

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.

(2 votes, average: 5 out of 5)

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August 21st, 2007 Posted by rose | Desserts and Snacks | 3 comments

Hum Cheem Peang

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.

(1 votes, average: 5 out of 5)

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August 14th, 2007 Posted by rose | Desserts and Snacks | 5 comments

Kueh Pie Tee Recipe

Ingredients:
85g plain flour
150 ml water
1 dessertsp melted butter
a pinch of salt
a dash of ground pepper
1 egg

Method:
1. Sift flour with salt and pepper.
2. Slowly mix in the water and melted butter and mix well into a smooth batter. Sieve batter and let stand for 1 hour before use.
3. Heat oil in a small deep pot for deep-frying.
4. Dip a medium-sized pie tee mould into the boiling oil, remove it and dip mould into the batter covering only about 3/4 length of the mould.
5. Deep fry the pie tee cases in the hot oil until set. Shake off the pie tee case from the mould and fry until light brown in colour.
6. Drain pie tee cases on absorbent paper and cool thoroughly before storing in an airtight container.
7. To serve, put a small piece of lettuce into a pie tee case. Add a tbsp of filling and top with coriander leaves, prawn, crab meat, egg shreds, sliced red chilli and pounded peanuts.
8. Serve with chilli sauce.

Ingredients for Fillings:
1 medium-sized turnip
1 small carrot, shredded
2 cloves garlic, ground
1 shallot, ground
1 tsp taucheo
1/2 tsp vetsin
2 tbsp oil
salt to taste

Method:
1. Peel carrot and turnip and cut into thin strips.
2. Heat 2 tbsp oil and fry the ground garlic and shallots. Add taucheo and stir-fry until fragrant.
3. Add shredded carrot and turnip and fry well, adding a little water. Simmer over low heat until cooked. Add seasoning and adjust according to taste.

Topping:
3 eggs
6 tbsp water
a pinch of salt
2 tbsp oil

1 crab (boiled, shelled and shredded)
300g shrimps (boiled and shelled)
butter lettuce
coriander leaves
shredded red chillies
pounded roasted peanuts

Method:
1. Beat eggs with water and a pinch of salt. Heat 2 tbsp oil in pan and fry beaten eggs to egg sheet and slice fine.

Chilliies Sauce:
20 fresh chillies, ground
2 cloves garlic, ground
Juice of 4 limes
1 tbsp sugar
salt to taste

Method:
Mix all ingredients together and add salt and sugar to taste.

(No Ratings Yet)

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

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

Mango Pudding

Ingredients:

1 x 13g packet agar agar powder

200g sugar

250ml mango juice

250ml fresh milk

500ml water

1/2 tsp vanilla essence

Method:

1.  Boil sugar with agar agar powder and 500ml water till agar agar dissolves.

2.  Add in mango juice, fresh milk and vanilla essence and stir well.

3.  Pour into a rinsed mould to set.  Chill pudding before serving.

(No Ratings Yet)

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April 10th, 2007 Posted by rose | Desserts and Snacks | 3 comments