Chinese Cakoi

 Ingredients 
500gm self raising flour
1 tsp instant yeast
1/2 tsp soda bikarbonat
1 cup water
1 tbsp sugar
1 tbsp olive oil

Method
1. Add all the ingredients and knead slowly to make a dough. It will be a bit sticky and soft.
2. Cover the dough with plastic or towel. Let it rest for about 4 hours.
3. Once its rise; knead one more time and roll it about 1 cm thick. Then cut into strips and place 2 strip on top of each other. Allow it to rest for another 10 minutes.
4. Heat up oil in wok; for deep fry
5. Use a chopstick or satay stick; press the dough the stretch it. Twist a bit then slowly drop it in the wok. Fry it until golden brown.
6. Serve while still hot.

Kueh Talam Beras

Tepung Talam Beras

Ingredients A (Top Layer)
1 cup rice flour
1 tbsp tapioca flour
1 tbsp corn flour
2 cups coconut milk
1 tsp salt

Ingredients B (Bottom Layer)

3 cups coconut milk

1 cup rice flour

1 tbsp corn flour

1/2 cup pandan extract (from 10 leaves)

1/2 cup sugar

1/4 tsp lime betel mixed with water (kapur sireh) - optional

Method
1. Mixed all the ingredients B into a bowl and stir thoroughly until there is no lumps. (You can blend it to get smooth texture). At meantime pre-heat the steamer.
2. Stir on slow heat until its slightly thicken and then transfer to tray. and steam for about 15 minutes
3. Mixed all the ingredients B into a small pot and stir on slow heat for 5 minutes.
4. Scratch the green (bottom) layer and the pour the white (top) layer on top and steam for another 15 minutes or until its ready
5. Removed and allow to cool before served.

Kueh Lopes

Kueh Lopes

Ingredients
3 cups glutinous rice - Soaked at least 3-4 hours
1 cup coconut milk

4-5 pcs pandan leaves ) blend with water
1/2 cup water              ) to extract to juice
Salt to taste
1/2 cup grated coconut
Banana leaves
Food Plastic bag (that can be boil)

Syrup - Combine all and boil until dissolve 
3 pcs palm sugar
2 tbsp sugar
32 cups water
1 pandan leaves - tie into knot

Method
1. Drain the glutinous rice and then add the coconut milk and pandan extract. Add salt and stir well. Heat up steamer and steam for about 30 minutes or until it cooked. Removed and allow to cool
2. Using the banana and plastic bag wrap the glutinous rice and tie on both side (see picture). Use the toothpick or anything that is sharp, poke the plastic. Make several tiny hole.
3. At meantime, boil the water. Slowly add the lopes into the hot water and boil for another 30 minutes.
4. Removed and allow to cool
5. Cut the lopes and roll on to the grated coconut which has been mixed with salt. And serve with palm sugar syrup.

Mushroom Cheese Bruschetta

Ingredients

4-5 thick sliced bread

5-6 pcs button mushrooms - sliced

1 large onions - diced

1 garlic - chopped

1/2 green capsicum - diced

1 tomatoes - diced

1/2 tsp dried oregano

1 tbsp butter

Parsley

Grated cheese

Fresh ground black pepper

Salt to taste

Method

1. Melt butter in a frying pan, saute garlic and onions. Stir fry until soft

2. Add in capsicum, mushrooms, tomato and then season with oregano, black pepper and salt - removed and set aside

3. Arrange the bread on the baking tray. Put the mushroom on the bread and top up/ cover with grated cheese. 

4. Bake it in the oven at 170 degree C for about 5-10 minutes or until the cheese is melted and brownish. Garnish with parsley and served

French Toast with Shredded coconut

Today I just wanted to have something simple for breakfast so I decided to make french toast and with some left over shredded coconut left over from previous baking, I just add it in.... turns out so tasty and crunchy.

Ingredients
4 slices Bread
2 eggs
1/2 cup fresh milk
2 tbsp dried shredded coconut
1 tsp honey
1/2 tsp cinnamon sugar powder
1/2 tsp vanilla essence
1 tbsp butter

Methods
1. Beat egg, milk, cinnamon, vanilla and honey together. Mixed with the shredded coconut and set aside
2. Pre heat oven at 170 degree C.
3. Heat frying pan, and melt butter. Dip the bread in the egg mixture and lightly fried it in the pan. Turn it on the other side and then transfer to the baking tray.
4. Bake for about 10 minutes or until it turns brown.
5. Served with hot long black coffee.. enjoy!

Kueh Tepung Bungkus

Another delicious Malay kueh. Not so often you can get to buy this outside, I'm not too sure why. Anyway... I learned how to make this lovely kueh from my late mother.

Ingredients A
For the Balls
1 cup glutinous rice flour
1/2 cup water
Pinch of salt
Pandan essence flavor or artificial coloring (optional)

Ingredients B
For the White layer
1 cup rice flour
2 cups coconut milk
3 cups water
1/4 tsp salt

Banana leaves - soften it by lightly stand on the fire

Ingredients C
For the Filling
1 cup grated coconut (just the white flash only)
2 tbsp water
1/2 cup brown sugar or palm sugar
1 tbsp plain flour (mixed with 2 tbsp water)
1 pandan leaf - tie into knot

Method
Making the filling

1. Boil water with brown sugar and panda leaf until dissolve. Add grated coconut and constantly stirs.
2. When it's about to thicken add plain flour mixture and stir again until thick. Remove and allow to cool.
3. Make a tiny balls and set aside

Making the balls
4. Combine the glutinous rice flour, salt, pandan flavor or coloring and a bit of water. Knead the mixture until becomes a soft dough.
5. Make a small ball and flatten it, insert the coconut filling. Cover the filling neatly to make a small balls. Complete the process until finished and set a side.

For White layer
7. Combine the rice flour, coconut milk, water and salt. Cook on a slow heat until thick. Removed
8. Scoop the white layer on banana leaf, spread it a bit and put 2 of the balls in the middle. Neatly push the white layer around and cover the balls. Fold the banana leaf. (see picture)
9. Heat up the steamer and steam for about 20 minutes.
10. Served when it's already cold.

Soya Jelly Dessert

Ingredients
10g jelly
1 cube palm sugar - chopped
1 1/2 cup soya milk
2 tbsp sugar
2 cups water
1 pandan leaves - tie into knot

Methods
1. Divide jelly into 2 portion. Add soya milk and 2 tbsp sugar and bring to boil until it dissolve.  Add sugar and continue stir. Removed and pour into the tray and allow to cool.
2. One it harden, cut into small cube and arrange it in a tray. Set aside
3. Combine the other half of jelly with water, pandan leaf and palm sugar. Cook until dissolve.
4. Slowly pour into the soya jelly and allow to cool before refrigerate.

Apom Balik

Ingredients A
2 cups self raising flour
1/4 cup sugar
1/2 tsp soda bicarbonate
1 egg
1 1/2 cup fresh milk
1/2 tsp baking powder
Few drops of yellow coloring

Ingredients B
Gula
Margarine
Ground Peanut (fry without oil and coarsely pounded)
Sweet Cream Corn

METHOD
1. Add all the ingredient, mixed well. (Suggestion: Use to get smooth texture). Set aside for about 1 hour
2. Heat non stick pan or use the mould,( as per see picture)
3. Use the ladle and scoop the mixture, pour on the mould. When its started bubbling add margarine, sprinkle with sugar, peanuts and cream corn. Cover with the lid and allow it to cook for about 5 minutes.
4. Gently fold it into 2 and removed from the hot plate. Continue the mixture until finished

Kueh Putu Piring

Makes about 7 – 8 pcs


INGREDIENTS:
2 cups rice flour
¾ tsp salt
150 – 160 ml water

Filling:
½ cup desiccated coconut
½ cup gula melaka, grated

Pandan leaves, cut into squares
½ cup coconut without skin, grated (optional)

METHODS:
1. Dry roast rice flour for 5 minute with some pandan leaves. Discard the pandan leaves and sift the flour and leave it to cool.
2. Mix the salt in hot water and sprinkle over the rice flour. Rub the water into the flour until mixture resembles fine breadcrumbs.
3. Lightly grease a Putu Piring mould. Fill half the mould with the prepared flour and top with 1 - 2 tsp gula melaka filling and cover with more flour. Place a small piece of pandan leaf over it.
4. Steam for 10 - 20 minutes. Serve with grated coconut if desired

Tepung Talam

INGREDIENTS:
Brown Layer
1 cup palm sugar       )
1/4 cup brown sugar ) make syrup
5 cups water             )

2 cups plain flour'
2 tbsp tapioca flour
1 tsp limestone water (air kapur sireh) - optional

Topping
3 cups coconut milk
1 cup rice flour
1 tsp salt

METHODS:
Making the brown layer
1. Combine the palm and brown sugar with water, boil until dissolved - set aside
2. Heat up the steamer and grease the tray
3. In a bowl, add the syrup, tapioca, plain flour and limestone water. Mixed well.
4. Pour the mixture into the tray and steamed for about 20 minutes
5. Scratch the surface before adding the topping


Making the topping
1. Mixed all the ingredient and sieve using the strainer into a pot
2. Cooked on slow heat and constantly stirs until it slightly thick.
3. Pour the mixture on to the brown layer
4. Steamed for another 10 minutes or until cooked.
5. Allow to cool before serve

Creme Brûlée

INGREDIENTS
6 eggs
2 qt hot water
1 qt heavy cream
1 vanilla bean - split and scraped
1 cup vanila sugar - divided

Methods
1. Preheat oven to 180 Celsius
2. Combine the crew,. vanilla bean and its pulp in sauce pan and bring to boil on slow heat. Removed and set a side for 15 minutes
3. In a bowl, whisk the sugar and eggs. Add the cream bit by bit and constantly stirs.
4. Pour the mixture into the mould.........
5. Bake until it set - about 45 minutes. Removed and refrigerate for at least 2 hours or more
6. Removed from the refrigerator. Spread evenly the remaining vanilla sugar on top of it, Using the torch, melt the sugar until brown and crispy.
7. Allow to cool before serve

Kuih Bahulu

Those days you can only get it during the Eid Fitr festival because the process of making it is too long and too much hassle. At that time we dont have an oven, therefore it was baked using charcoal where the heat has to be on top and at the bottom of the mould. I used to admire the way my mother coked it and the taste is amazingly good.

Ingredients
1 bowl of eggs
1 bowl of sugar
1/2 tsp baking powder
1/2 kg plain flour

Methood
1. Beat egg and sugar until white and really fluffy
2. Sieved flour and baking powder, and the slowly add into the egg mixture. Stir using the spatula.
3. Pre heat the oven at 200 celcius (without fan). Heat up the mould in the oven, remove and grease with oil. (its much easier if you use the oil spray to avoid to much oil)
4. Spoon the mixture into the mould and then bake until it turns brown.




** Tips:
1. Warm up the sugar in the oven before adding to eggs.
2. To lighten the flour, bake it in the oven for about 5 minutes or fry without oil (the old style that my mother always do)

This process is to make the bahulu more soft and last longer.

Tempeyek

Ingredients
150gm rice flour
100gm corn flour
850 ml coconut milk
2 tbsp coriander
2 tbsp cumin seeds
2 tbsp fennel seeds
Salt to taste
Peanuts
Anchovies
Oil for deep fry

Methods
1. Fry coriander, fennel and cumin seeds without oil. Remove and the blend until fine
2. Combine corn and plain flour with salt and coconut milk. Add the spices and stirs
3. Heat oil in a wok, and then by using the Tempeyek mould, scoop the mixture and add the peanuts
and anchovies.
4. Deep fry until brown. Keep in the airtight container, serve as a snack

Beef Bacon Quiche

Ingredients
1 sheet pie pastry
1/4 cu[p sliced green onions
1 tbsp butter
6 eggs
1 1/2 cup heavy cream
1/4 cup unsweetened apple juice
1/4 cup sliced beef bacon - cooked and crumbled
Salt to taste
2 cups shredded cheese

Methods
1. Lay the pastry in pie plate or baking tray. Trim the edge neatly. Set a side
2. Melt butter in a sauce pan and sauté the onion until soft. Set a side
3. Whisk the eggs with cream and apple juice. Add salt and pepper and onion.
4. Pour into the pastry. Slice a piece of the pastry and lay on top and then sprinkle with cheese
5. Bake in the oven at 180 Celsius for about 30 minutes - 40 minutes

Garlic Toast with Cheese

Ingredients
1 stick French loaf
1/3 cup unsalted butter - softened
3 cloves garlic - chopped
1 sprig parsley - chopped
1/2 tsp garlic salt
3 tbsp grated Parmesan cheese

Method
1. Combine butter, garlic and parsley into a bowl and mixed well.
2. Slice bread into 10 - 12 pieces
3. Spread butter on the bread and bake into he oven for about 2-3 minutes or until crispy. OR grill on sauce pan until brown.

Penjan Ubi Kayu (Tapioca with Palm Sugar)

A Malay dessert. I learned this from my mother, a very simple and fast preparation.

Ingredients
1/2 kg Tapioca (ubi kayu)
200gm Palm sugar
100gm brown sugar
1/4 cup thick coconut milk
Salt to taste
1 pandan leaf (tie into knot)

Method
1. Peeled tapioca and cut. Boiled with water and 1 tsp salt until it soft. Removed and set aside
2. To make the syrup; Combine 1/4 cup water, pandan leaf, palm sugar and brown sugar . Cook until dissolved. (Do not put too much of water)
2. Add coconut milk, simmer on slow heat & constantly stir until thick
3. Add the tapioca and mixed well
4. Allow to cool before served. ( I prefer when it chilled)

Agar-agar Cendul

Ingredients A
5gm jelly
60 gm Palm sugar - cut into small
3 tbsp brown sugar
1 pandan leaves - tie into knot
600ml water
1 drop brown coloring (optional)

Ingredients B
5gm jelly
250ml thick coconut milk ( 1 cup)
400ml water
1 tbsp sugar
1 pandan leaves - tie into knot
1/2 tsp salt

1 cup cendol

Method
Brown Layer
1. Combine palm sugar, brown sugar, pandan leaves and 200ml water. Boil until sugar dissolved, sieved and set a side
2. Boil agar-agar with the remaining water (200ml) until dissolved and then add the brown syrup and coloring. Pour into the desired mould and allow to cool


Cendul Layer
1. Combine jelly with water and pandan leaves, boil until dissolved.
2. Add coconut milk and salt. Bring to boil. Removed, set a side to allow it cool.
3. Once the brown layer harden, scratch the surface with fork. Spread the cendol on top evenly.
4. Slowly pour the santan jelly and then let it cool before refrigerate
5. Served chilled

Kuah Durian (Durian Gravy)

Ingredients

2 cups of durian (about 10 pieces )

1 cup thick coconut milk

1 stick palm sugar

1/2 tsp salt

2 cups water

2 pandan leaves

 

Method

1) Combine all the ingredients in a pot.Cooked on slow heat until gravy is slightly thickened.

2) Remove from heat and served with cream cracker, bread, glutinous rice or roti jala. ( I prefer to served it cold)