Recipe : 'Fried Sticky Rice cake' (Ti Kueh)

Fried 'Ti Kueh'

Fried Sticky Rice cake (Ti Kueh) Recipe

Sticky rice cake is called ‘kuih bakul’ and in Hokkien is known as ‘ti kueh’ in Malaysia. This cake is made of Glutinous rice flour, Gula Melaka and water.

It is a popular sweet dessert among the Chinese community in Malaysia.

 

Sweet potatoes

'Ti Kueh'

Ingredients

Ti Kueh (cut into slices)

Sweet potatoes (cut into slices)

Yam (Taro) optional

 
Cooking Oil

For the batter

140 gm plain white flour

60 gm rice flour

A pinch of salt

Water

 

Procedure

In a bowl, mix flour, salt and water evenly. Set it aside.

Batter

Heat a wok or frying pan with sufficient amount of oil.

 

When the temperature of the oil reaches 80 C, sandwich Ti Kueh with sweet potatoes, coat with batter and fry them.

Frying

In between, increase the temperature to medium heat and fry them until golden brown.

Serve warm.

Enjoy!

 

Buttered and char-grilled Cauliflower florets



Buttered and char-grilled Cauliflower florets

Ingredients

1.3 to 1.5 kg Cauliflower

Salt and pepper to taste

70 gm unsalted butter

 

Procedure

Cauliflower florets (1)

 

Seasoned with salt and pepper (2)



Cook with lid on (3)

 

1. Cut Cauliflower into florets.

 

2. Season it with salt and pepper.

3. Heat a pan or a pot. Add butter. Add Cauliflower into the pot with lid on and cook it until tender.

4. Remove from pot and place the Cauliflower on a heated grilled pan to have it char-grilled.

5. Serve immediately with salad or rice.

Salt and Pepper Fried Eggplant recipe

Salt and Pepper fried eggplant

Salt and Pepper Fried Eggplant

A simple recipe which needs only few ingredients.

Ingredients

500 gm eggplant, cut into French fries size

1½ cup rice flour

¼ tsp chilli powder

A pinch of salt

1 tbsp lemon juice

Cooking oil

Egg plant



Rice flour



 



Eggplant in ice water (No.2)



Rice flour + salt + pepper + chilli powder (No.3)

(No.7)

 

(No.7)

(No.8)



 

Procedure

1.Cut both ends of each eggplant and then cut them into French fries size.

2.Place the cut eggplant into ice cold water for about 30 minutes. If possible weigh them down into the ice water. Why? Is to get rid of some of the bitterness from the eggplant.

3.Combine the rice flour with salt, chilli powder and lemon juice. Mix all together.

4.Heat a pot or wok. Add sufficient amount of cooking oil.

5.Heat oil to a temperature between 160 C to 190 C.

6.Another way to measure whether the oil is hot enough is by using the end of a wooden chopstick or a wooden spoon deep into the oil. Oil that’s ready will bubble around the handle.

7.When ready to fry, grab a handful of fries, squeeze out the water from the fries (eggplant) and transfer the fries to the flour mixture.

8.Coat the flour all over the fries.

9.Transfer to the fryer and let them fry till crisp.

10.Remove fries, place on kitchen towel to drain the oil.

11.Garnish with some chopped spring onions or herbs.

Serve immediately.

Enjoy!

Recipe : Mango Strudel Cream Cheese

Mango strudel

Mango Strudel Cream Cheese Recipe

I made a Mango Strudel Cream Cheese with Filo Pastry the other day and surprisingly it turned out really good. It isn’t difficult to make.

The two most important things to make this Mango Strudel delicious are being generous with butter and choosing the right kind of ripe mango.

I would suggest using Kensington Pride mango for this recipe as it has excellent flavour, juicy and it’s aromatic.

 

Ingredients

250 gm cream cheese (room temperature)

150 gm unsalted butter (room temperature)

3 tbsp of caster sugar

1 tsp vanilla extract

1 egg

6 filo pastry sheets

1 tbsp icing sugar for dusting

Filo Pastry

Procedure

 

Pre heat oven to 160 C (fan baked)

Using an electric hand mixer, combine the cream cheese, sugar and vanilla extract. Beat until smooth and creamy.

Add in the egg and beat well.

Place a sheet of baking paper on your work place. Lay a sheet of filo pastry on the baking paper. Brush generously with melted butter.

Top with another sheet and brush with butter. Repeat until you have used all the sheets.

 

Spoon and spread the cheese mixture over the centre of the filo sheets horizontally, about 3 ½ inches wide, leaving a small a border along the edges.

Top the cheese spread with sliced mango. Fold in the ends of the pastry and roll up, enclosing the filling.

Brush the edges with butter to stick it down.

Brush the top surface with the remaining butter.

Lift the baking sheet carefully onto the baking tray and bake the pastry for 20 to 25 minutes until the pastry is crisp and golden.

Transfer to a wire rack to cool for 30 minutes.

Slice it, dust with icing sugar and devour it immediately.

Enjoy!

Recipe : Kueh Bakar Pandan Santan

Kueh Pandan Bakar Santan

Kueh Pandan Bakar Santan is a traditional Malay dessert with custard like texture and flavoured with pandan extract and coconut cream.

The very first time my daughter had this kueh, she loves it immediately. She even ask me for the recipe and very eager to assist me in baking this kueh.

I always use the freshly squeezed pandan extract.

I am pleased to share with you the following recipe :

Ingredients

1 cup caster sugar

25 gm salted butter (room temperature)

2 ½ cup plain all purpose flour (sifted)

3 eggs

1 tbsp of roasted sesame seeds

500 ml coconut cream (Kara brand)

1 cup homemade pandan extract (made using 10 matured pandan leaves)

1½ cup water
(Combine coconut cream, pandan extract and water in a bowl)

Procedure

Heat the oven at 180 C.

Grease your baking pan with butter.

In an electric mixer, place the sugar and butter, beat on medium speed for 3 minutes until light and creamy. Add the eggs one at a time until all the mixture incorporated.

With the mixer on low speed, add one third of the combination of coconut cream, pandan extract and water followed by the sifted flour. Repeat with another one third of the mixture and the remaining last flour.

Scrape down the side of the bowl and continue mix for a minute or two till no lumps.

Pour your batter into the baking pan, sprinkle some sesame seeds on top of the batter and bake for 60 minutes or until a toothpick inserted in the centre and comes out clean.

Transfer to wire rack to cool.

Enjoy!

Basil Pesto recipe

Basil Pesto

Pesto means sauce.

If you have too much fresh Basil leaves in your garden, use it to make it into sauce.

I use the sauce to serve it with pasta.

Fresh basil leaves

 

 

Pine nuts and garlic

Ingredients

70 gm fresh Basil leaves

25 gm roasted pine nuts or walnuts

2 cloves garlic

½ cup extra virgin olive oil

Salt and ground black pepper to taste

½ cup parmesan cheese

Procedure

Blend Basil leaves, nuts, garlic and oil into paste in a food processor.

Season it with salt and pepper.

Transfer it into a bowl.

If you are using it immediately, add parmesan cheese.

Otherwise store it in an air-tight glass container and place it in a refrigerator or freeze it.

Allow me to share with you how I cook the Basil pesto for my pasta :

Blend a brown onion. Heat a pan. Sprinkle some extra virgin olive oil. Saute the onion till golden brown. Add in Basil pesto. Stir and mix together. Add more salt or pepper to taste. If you love having more cheese, add another ¼ cup of parmesan cheese. Turn off heat.



Cooked basil pesto with additional cheese



Agar-agar palm sugar (gula Melaka) with coconut cream and egg

Agar-agar palm sugar (gula Melaka) with coconut cream and egg.

 

This jelly is my all time favourite. One piece is always never enough.

It is advisable to use a good quality Gula Melaka for making this jelly. You could smell and taste the difference between a good quality as compared to low grade Gula Melaka. I bought my Gula Melaka from a sundry shop at Jalan Kubu in Melaka.

A good quality Gula Melaka is sold in blocks, dark in colour, soft and crumbly and as mentioned earlier, it smells more fragrant.

I use the following recipe to make my Agar-agar Gula Melaka :

Good quality gula Melaka

Ingredients :

(A)

4 cups water

10 gm agar-agar powder

200 gm gula Melaka

¼ cup brown sugar

1 pandan leaf (tie into a knot)

 

(B)

250 gm coconut cream (kara brand)

1 egg

A pinch of salt

(Mix the 3 ingredients together and set it aside)

 

One 9 inch line baking tray (wet it)

 

Procedure

Prepare a pot. Place (A) in the pot. Let it boil and at the same time keep on stirring until sugar dissolves. Remove pandan leaf.

Add (B) into the same pot. Continue stirring and let it boil rapidly for 2 minutes.

Turn off heat.

Pour the agar-agar mixture into the baking tray. Let it cool.

Place it in the refrigerator for the agar-agar to harden.

Slice and serve chilled.

Enjoy!