This is the Chinese / Malay version of Samosa.
Unless you don't like spicy food, it's hard not to like this snack - crunchy on the outside; soft and spicy on the inside.
Friday, July 31, 2009
Wednesday, July 29, 2009
Potato Balls with Spicy Filling ( Sambal 蕃薯蛋 )
Way to spice up the party!
Recipe
Ingredients:
1. sweet potato (orange color) - 4 (about 1kg)
2. flour - 150g
3. salt - 1/2 tsp
4. water - 2 tbsp
5. cooking oil - 3 tbsp
6. white sesame seeds (for coating the balls)
Spicy filling:
1. shallots - 3
2. garlic cloves - 3
3. fresh ginger - 2cm
4. dried chillies - 5
5. lemon grass - 1 stem
6. fresh turmeric - 2cm
7. dried shrimps - 20g
8. grated young coconut - 300g
9. turmeric powder (黃姜粉) - 2 tsp
10. sugar - to taste
11. salt - a pinch
Method:
1) Rinse the sweet potatoes and cook in boiling water until cooked and soft. Remove from water. Peel and mash. Combine with flour, salt and water, knead to form into dough.
2) To make filling, put Spicy filling ingredients 1-7 in blender. Blend until it turns into fine paste. Remove, stir fry with 4 tbsp of hot oil till fragrant. Add in grated coconut and turmeric powder. Stir well until aromatic. Season with salt and sugar. Continue stirring over low heat till dry. Remove and leave to cool.
3) Divide the dough into small portions. Form each dough into ball, then press lightly. Scoop 1 1/2 tsp of spicy filling into the center of the dough. Wrap up and roll into ball shape again. Dip with a little water, then coat well with sesame. Deep fry in hot oil until golden brown. Remove, drain and serve.
Recipe
Ingredients:
1. sweet potato (orange color) - 4 (about 1kg)
2. flour - 150g
3. salt - 1/2 tsp
4. water - 2 tbsp
5. cooking oil - 3 tbsp
6. white sesame seeds (for coating the balls)
Spicy filling:
1. shallots - 3
2. garlic cloves - 3
3. fresh ginger - 2cm
4. dried chillies - 5
5. lemon grass - 1 stem
6. fresh turmeric - 2cm
7. dried shrimps - 20g
8. grated young coconut - 300g
9. turmeric powder (黃姜粉) - 2 tsp
10. sugar - to taste
11. salt - a pinch
Method:
1) Rinse the sweet potatoes and cook in boiling water until cooked and soft. Remove from water. Peel and mash. Combine with flour, salt and water, knead to form into dough.
2) To make filling, put Spicy filling ingredients 1-7 in blender. Blend until it turns into fine paste. Remove, stir fry with 4 tbsp of hot oil till fragrant. Add in grated coconut and turmeric powder. Stir well until aromatic. Season with salt and sugar. Continue stirring over low heat till dry. Remove and leave to cool.
3) Divide the dough into small portions. Form each dough into ball, then press lightly. Scoop 1 1/2 tsp of spicy filling into the center of the dough. Wrap up and roll into ball shape again. Dip with a little water, then coat well with sesame. Deep fry in hot oil until golden brown. Remove, drain and serve.
Rainbow Apam (彩虹小鬆糕 / 發糕)
One of the most commonly used Altar offering items in Chinese Malaysians' households, I call Apam (發糕) the Eastern muffin.
Compared to muffin, Apam is not as sweet and is more chewy in texture.
Last Chinese New Year, my Taiwan-born-America-raised friend Sue bought two big boxes of Apam to the party. Because Apam is called the Prosperity Cake in Chinese, Sue made whoever she could get her hands on, to eat one Apam.
To Prosperity!
Compared to muffin, Apam is not as sweet and is more chewy in texture.
Last Chinese New Year, my Taiwan-born-America-raised friend Sue bought two big boxes of Apam to the party. Because Apam is called the Prosperity Cake in Chinese, Sue made whoever she could get her hands on, to eat one Apam.
To Prosperity!
Tuesday, July 28, 2009
Kuih Dadar / Kuih Gulung 椰絲薄餅卷
This is one of those easy-to-make-crowd-pleasing dessert!
The faint pandan fragrant of the wrap combined with the sweet and juicy coconut shreds inside.
Need I say more?
The faint pandan fragrant of the wrap combined with the sweet and juicy coconut shreds inside.
Need I say more?
Glutinous Rice Ball (No Mi Chi) 糯米茲
What makes a good No Mi Chi?
After devouring tens and hundreds of them, I have developed a certain picky-ness towards the dough - it has to be thin and freshly kneaded.
Biting into a good No Mi Chi always makes me smile.
mmm... Soft and chewy dough mixed with crunchy and fragrant peanut fillings. Got No Mi Chi?
After devouring tens and hundreds of them, I have developed a certain picky-ness towards the dough - it has to be thin and freshly kneaded.
Biting into a good No Mi Chi always makes me smile.
mmm... Soft and chewy dough mixed with crunchy and fragrant peanut fillings. Got No Mi Chi?
Thai Tako 馬蹄糕
Ma and I always get two packs of Thai Tako whenever we go to Pasar Malam (night market).
We like it best after being refrigerated for a few hours - the cold bits of water chestnut are especially refreshing at those hot summer nights.
We like it best after being refrigerated for a few hours - the cold bits of water chestnut are especially refreshing at those hot summer nights.
Monday, July 27, 2009
Pulut Panggan 香燒糯米飯
Watched the soap opera "The Little Nyonya" with mom till 2am last night.
The 80-year-old mama eating Pulut Panggan made me crave!
The spicy savory stuffing combined with the fragrant chewy glutinous rice.
I am officially hungry now..
The 80-year-old mama eating Pulut Panggan made me crave!
The spicy savory stuffing combined with the fragrant chewy glutinous rice.
I am officially hungry now..
Kuih Koci 貴粿滋
Kuih Koci Recipe
Dough Ingredients:
1. glutinous rice flour - 300g
2. pandan juice - 50ml
3. water - 250ml
4. caster sugar - 1 tbsp
5. banan leaves - adequate
Stuffing Ingredients:
1. cooking oil - 1 tbsp
2. palm sugar / gula Melaka - 100g
3. grated coconut - 150g
4. water - 2 tbsp
Method:
1) Wash the banana leaves and pat dry. Cut into 7-inch round shapes. Keep aside.
2) To make stuffing, cook and dissolve palm suger with cooking oil and water. Blend in grated coconut, mix well. Remove from heat and leave to cool.
3) To make dough, mix water and sugar. Stir in glutinous rice flour and pandan juice carefully, mix well. Knead to form dough.
4) Divide dough into 20 portions. Wrap each dough with adequate stuffing, then wrap well with a piece of banana leaf. Arrange on a heatproof plate and steam over high heat for 20 minutes. Ready to serve.
Dough Ingredients:
1. glutinous rice flour - 300g
2. pandan juice - 50ml
3. water - 250ml
4. caster sugar - 1 tbsp
5. banan leaves - adequate
Stuffing Ingredients:
1. cooking oil - 1 tbsp
2. palm sugar / gula Melaka - 100g
3. grated coconut - 150g
4. water - 2 tbsp
Method:
1) Wash the banana leaves and pat dry. Cut into 7-inch round shapes. Keep aside.
2) To make stuffing, cook and dissolve palm suger with cooking oil and water. Blend in grated coconut, mix well. Remove from heat and leave to cool.
3) To make dough, mix water and sugar. Stir in glutinous rice flour and pandan juice carefully, mix well. Knead to form dough.
4) Divide dough into 20 portions. Wrap each dough with adequate stuffing, then wrap well with a piece of banana leaf. Arrange on a heatproof plate and steam over high heat for 20 minutes. Ready to serve.
Sunday, July 26, 2009
Pandan Kuih Talam 香蘭丹蘭糕
Duet of coconut and pandan* with the white layer on top of the green, Pandan Kuih Talam is one of the must-have of many overseas students when home for vacations.
Fried Chilli Prawn Cake 辣味脆香蝦餅
It is misleading to call it a cake.
Strictly speaking, I am not even sure if it should be categorized under "Kuih-muih" *
But it is my #1 favorite snack during high school, so it will have to make the list. ;)
When done right, the cake should be golden color and crunchy on the edges.
Strictly speaking, I am not even sure if it should be categorized under "Kuih-muih" *
But it is my #1 favorite snack during high school, so it will have to make the list. ;)
When done right, the cake should be golden color and crunchy on the edges.
Baked Tapioca Cake 燒木薯糕
When done right, the color of the kuih should be golden yellow, with the top slightly burned.
Texture should be chewy with the unmistakable fragrance of freshly grated tapioca.
Texture should be chewy with the unmistakable fragrance of freshly grated tapioca.
The Little Nyonya
My mom and I have been following the recently popular Singapore soap opera - "The Little Nyonya". *
Fascinated and inspired, I decided to kick-start this blog by sharing the recipe of some of my favorite Nyonya kuih. **
* Quoted from Wikipedia, Peranakan and Baba-Nyonya (traditional Chinese: 峇峇娘惹) are terms used for the descendants of late 15th and 16th century Chinese immigrants to the NusantaraBritishStraits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who have adopted partially or in full Malay customs to be somewhat assimilated into the local communities. region during the Colonial era. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who have adopted partially or in full Malay customs to be somewhat assimilated into the local communities.
** Kuih (also kueh, kue, or kway; from Hokkien: 粿 koé) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain's tapas. They are usually - but not always - sweet and intricate creations, including cakes and puddings. Kuihs, plurified kueh-mueh or kuih-muih in Malay are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries.
Fascinated and inspired, I decided to kick-start this blog by sharing the recipe of some of my favorite Nyonya kuih. **
* Quoted from Wikipedia, Peranakan and Baba-Nyonya (traditional Chinese: 峇峇娘惹) are terms used for the descendants of late 15th and 16th century Chinese immigrants to the NusantaraBritishStraits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who have adopted partially or in full Malay customs to be somewhat assimilated into the local communities. region during the Colonial era. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who have adopted partially or in full Malay customs to be somewhat assimilated into the local communities.
** Kuih (also kueh, kue, or kway; from Hokkien: 粿 koé) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain's tapas. They are usually - but not always - sweet and intricate creations, including cakes and puddings. Kuihs, plurified kueh-mueh or kuih-muih in Malay are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries.
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