Ketayap

Ketayap (Kuih Dadar)

Ingredients

Batter

120g wheat flour
1/2 tsp salt
1 egg beaten
1/2 cup milk or coconut milk
5 pandan leaves - to extract 

3 tsp essence and green coloring

Fillings

250g grated coconut, peel outer skin
1 tsp corn flour
1 piece palm sugar, cut into cubes
3 tsp sugar
3 tsp water
2 pandan leaves, tie into knot

Method

    Batter

1. Mix pandan juice, coloring and milk. Add flour in a mixing bowl. Make a hole in the center.
    Add in the beaten egg. Add milk pandan mixture a little at a time. Stir thoroughly to form a smooth batter.
    Keep aside.

   Filling

2. Dissolve sugar and palm sugar with water. Add pandan knot. Heat until the sugar dissolves.
    Add grated white coconut. Stir mixture until dry and fragrant. Cool before use.

3. Grease the hot pan with a little oil. Ladle in batter to make a thin pancake. When the bottom is 

    golden brown, remove. Repeat till all the batter is used up. Transfer a piece of pancake on a flat surface. 

    Spoon in some fillings. Fold in both ends and roll up.

Hand-Made Flat Noodles

Hand-Made Flat Noodles

Ingredients

180 g plain flour

1/2 egg

1/4 tsp salt

adequate cold water

1 liter stock

1/2 tbsp onion oil

Sub-ingredients

130 g minced meat

15 g black fungus

3 pcs mushrooms

30 g sayur manis (sweet vegetable) leaf only

30 g ikan bilis (anchovies)

1/2 tbsp chopped garlic

Seasoning A

1 tsp oyster sauce

1 tsp soy sauce

1/4 tsp sesame oil

some water

Seasoning B

1/2 tbsp soy sauce

1/4 tbsp oyster sauce

1/4 tsp dark soy sauce

dash of pepper

Seasoning C

1/2 tsp ikan billis stock granule

1/4 tsp pepper

dash of salt

Method

1 Sieve the flour into a mixing bowl, open a well in center, beat in the egg, add salt and pour in water, mix flour until it becomes a smooth dough. Let stand for a few hours

2 Deep fry the anchovies until crispy, soak black fungus and then juliennes, saute garlic and oil until fragrant, soaked mushroom and juliennes then saute in oil. 

Add in seasoning A and simmer for 10 minutes, saute garlic in oil, add in minced meat and seasoning B, stir-fry and dish out.

3 Boil stock with vegetable and seasoning C

4 Flatten the dough with hand, and then use a noodle maker to roll out the noodles accordingly.

5 Boil half pot of water, cook the noodles and blanch in cold water, then return to boiling water and blanch, then drain and put into serving bowl.

6 Arrange all the prepared ingredients on top of noodles, pour in the stock, drop some onion oil on top and serve.

Salted Fish Meat Bean Curd

Salted Fish Meat Bean Curd 

Ingredients 2 rolls Japanese ( or normal) bean curd
  1 pc deep fried salted fish
  100g minced meat
10 trimmed green peas
3 mushrooms soaked 
50g carrot (cut into small cubes)
1 tsp minced garlic
 400ml water

Seasoning 
  1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
  Dash of pepper and sprinkle some sesame oil
1 tsp tapioca flour mixed with 1 tbsp water for thickening

Method

1 Deep-fry honey peas with a little bit oil and set aside.
2 Deep-fry bean curd until golden brown. Remove onto a plate.
3 Heat wok and fry minced garlic, carrot, mushrooms, with a little bit oil.
4 Add in minced meat, seasoning with some water and bring to a boil.
5 Finally mix in green peas and bean curds together and add flour mix for thickening.

Pandan Peanut Pudding

Pandan Peanut Pudding

Ingredients A110 g rice flour
30 g green bean flour
13 ozs water
1/2 tbsp corn flour
(Mixed all)

Ingredients B140 g sugar
2 tbsp peanut butter
15 ozs water
(Melt all)

Green Topping C20 g rice flour
40 g flour
20 g tapioca flour
5 ozs coconut milk + 4 ozs water
1 tbsp pandan leaf juice
1 tbsp sugar
1/2 tsp salt
Adequate green coloring

Method

1    Pour B into A. Mix well and cook till thick.
2    Pour half of the batter onto a (6 X 9) inches greased tin to steam for 7 minutes then the other half for 7 minutes too.
3    Mix C and sieve well.
4    Then pour on top of peanut layer and steam again for 10 minutes at medium heat.

Chicken Souvlaki

Chicken Souvlaki 

Ingredients2 cloves garlic
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp oregano
I tbsp salt
1 tbsp black pepper

Method

1    Marinade chicken with garlic, lemon juice, olive oil, oregano, salt and pepper for at least 1 hour..
2    Serve on tortilla, pita or lettuce with feta cheese, green peppers and black olives.

Source:

http://recipeland.com/recipe/v/Chicken-Souvlaki-Marinade-50704

Stir-fried Prawns With Green Peas

Stir-fried Prawns With Green Peas

Ingredients

120g medium size prawns, peeled
2 eggs
200g frozen green snow peas
1tbsp spring onion finely chopped
salt, to taste

Marinade

1/8 tsp salt
1/2 tsp Chinese wine
1/4 tsp corn flour
pepper, to taste

Method

1 Rinse prawns and mixed with marinade, set aside
2 Soaked frozen green peas  with boiling water for 3 minutes. Rinse with cold water, drained and sprinkle a  pinch of salt.
3 Beat eggs and season with salt, set aside.
4 Add prawns (1) in pre-heat oil and cook in high heat then add in green peas (2) and continue to stir for another minute.
  Move prawns and green peas to a side and add some oil into frying pan.
5 Pour seasoned eggs (3) into frying pan and quickly stir-fry everything evenly.
  Add spring onion when egg is half cooked. Dish up and don't overcooked egg.

Black Pepper Crabs

Black Pepper Crabs

Ingredients

1 kg crabs

2 tbsp oil

1 tbsp chopped garlic

1 onion chopped

1 tbsp chopped spring onion

150 ml water

Seasoning

1 tbsp ground black pepper

1 tbsp light soya sauce

1 tbsp oyster sauce

1 tsp sugar

2 tbsp Chinese wine

Method

1 Clean the crabs. Coat with corn flour and deep-fry in hot oil until cooked. Dish and drain.
2 Heat up 2 tbsp oil, saute chopped garlic and onion until fragrant. Add in seasoning and stir well.
3 Add in crabs, chopped spring onion, water and stir-fry at high heat until dry. Dish up and serve.