Rainbow Color Pudding

Rainbow Color Pudding

Ingredients

2 tbsp (20 g) gelatin powder

250 ml water

4 egg whites

160 g caster sugar

1 tsp vanilla

a little red, green, yellow colouring

1 cup desiccated coconut, for coating

Method

1 Put gelatin powder and water into a small pot and boil until dissolved.

2 Whisk egg whites and caster sugar until stiff. Mix in vanilla and gelatin. Divide into 4 portions.

3 Colour one portion red one yellow, one green and leave one portion uncoloured.

4 Pour red portion into a square pudding mould (18 cm) 

        and leave to set in the fridge before adding green, yellow and white portion respectively.

5 Chill in the fridge until firm. Cut into pieces, coat with desiccated coconut before serving.

Curry Mee (curry noodles)

Curry Mee

Ingredients:

280 g mee (noodles)

100 g bee hoon (rice vermicelli) soaked

3 stalks smashed lemon stalk

2 stalks curry leaves

15 g bean sprouts

1 & 1/2 tbsp curry powder

1 liters of thin coconut milk

200 ml of thick coconut milk

Sub ingredients:

1/4 chicken cut into pieces

10 pcs tau pok (soya bean cake)

30 g cockle flesh

cuttle fish (boiled and cut into pieces)

Curry Spices (pounded):

6 shallots

1/2 whole garlic

1 small piece turmeric

15 g galangal

4 pieces candle nuts

A small piece of belacan (prawn paste)

3 tbsp chili paste

Seasoning:

1/2 tsp msg

1/2 tbsp sugar

A little bit of salt

Method:

1 Curry soup: Heat 6 tbsp oil, sauté curry spices until fragrant, add in lemon stalk, curry leaves,

        curry powder and chicken. Keep stir-frying.

2 Pour in thin coconut milk and simmer in low heat until the meats are cooked. Add in tau pok, 

        cook for another 5 minutes, pour in thick coconut milk and seasoning. Bring to boil.

3 Blanch mee, bee hoon and bean sprout until cooked. Drain and put in  serving bowl.

4 Place cockle and cuttle fish on top, then fill in the curry..

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Spicy Chicken Masala

 

Spicy Chicken Masala

Ingredients

Marinate

0.5 kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chili powder (adjust to suit your spice level)

1/4 tsp turmeric powder

salt to taste

Make a paste:

6-7 cashew nuts

4-5 tbsp milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Other Ingredients

3-4 tbsp oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

1/4 tsp cumin powder

(Coriander leaves for garnish)

Method

1 Marinate chicken pieces in chili powder, turmeric powder, curds and salt for 20 min's.

2 While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.

3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5 Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.

6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8 Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.

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Laksa

Laksa

Ingredients A:

400 g wolf herring (ikan Parang) / mackeral

1/2 liter water

1 stalk lemon grass

1/2 tsp salt

300 g laksa noodles

Ingredients B:

60 g tamarind pulp

1 liter water

2 pcs tamarind slices

1 stalk polygonum (daun kesom)

1 tsp salt

1 tbsp sugar

Ingredients C:

120 g shallots

1/2 clove garlic

1.3 cm galangal

1.3 cm turmeric

2 stalks lemon grass

3 red chilies

3 dried chilies

5 g belacan (solid prawn paste)

Garnishing

1 small cucumber

1 or 2 big red onions

1/2 ginger flower

1 red chili

80 g mint leaves

3 tbsp prawn paste

Method

1 Put  bruised lemon grass and salt in boiling water. Cook fish for 5 minutes.

2 Take fish out to cool and remove flesh.

3 Strained fish stock into a new pot, add  ingredients C, ingredients B, simmer over low heat for 30 minutes.

4 Before serving, bring gravy to a boil, and add in half of the fish flesh. Lower heat.

5 Place laksa noodles into a bowl and top up with garnishing.

6 Ladle hot gravy over, top with more fish flesh and serve with (prawn paste sauce)

Nine Layer Cake

Nine Layer Cake

Ingredients1 7 - inch square baking tin
50 g sifted rice flour
120 g green bean flour
220 g sifted tapioca flour
300 ml thick coconut milk
150 ml water
Few drops of food colouring (5 colors)

Seasoning420 g sifted sugar
300 ml thick coconut milk
150 ml water

Method

1    Mix Seasoning together. Bring to boil and stir till sugar dissolves. Set aside.
2    Combine all ingredients except food colouring. Stir till mixture is smooth.
      Stir in Seasoning (from step 1). Divide batter into 5 portions. Stir in a few drops of
      different food color to each portion to get 5 different colours of batter.
3    Grease baking tin and line grease proof paper. Place baking tin in steamer and steam for 5 minutes.
      Remove baking tin in steamer. Pour in half cup of the first colour batter, return baking tin
      to steamer and steam for 5 minutes.
4    Repeat the layering and steaming with a different colour of batter for each layer,
      steam for 15 minutes to cook through. remove and let cool. Cut into serving pieces.

Japanese Vegetable Pancakes

Japanese Vegetable Pancakes

Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)

Preparation

1    Mix together the vegetables.
2    Mix together the remaining ingredients to form a smooth batter.
3    Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4    On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5    On medium heat, brown well the patties on one side, then flip and brown on the other side.
6    Serve hot or cold.

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Pumpkin Cakes

Pumpkin Cakes

Ingredients
Square or round baking tin (25 cm)

Or small cups for shaping

Batter
600ml water
210g sifted rice flour
1/3 tsp alkaline water

Filling
80g dried mushrooms, soaked
60g dried shrimps, soaked
80g Chinese sausage
60g garlic
60g shallots
450g pumpkin, shredded

Seasoning
3 tsp salt
2 tsp pepper

Method

1    Batter - Blend all batter ingredients till smooth.
2    Filling - Put all filling ingredients except pumpkin in food processor and chopped finely.
3    Heat 2 tablespoon oil in wok. Stir-fry Filling ingredients till fragrant. Add shredded pumpkin and       Seasoning. Stir-fry thoroughly, pour in batter and cook for a while. Spoon batter into greased baking tin.
    Place baking tin on steaming rack and steam over high heat for 15 minutes. Remove and allow to cool.