About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, January 26, 2022

APAM TAPAI PISANG

APAM PISANG BAKAR

500 gm rice flour, pure rice flour

1 cup (250gm cup rice tapai (tapai nasi)*

½ cup brown sugar

½ cup white sugar, add more if you like it very sweet

600 gm ripe banana, I weight the banana with skin remove the skin and, mash coarsely.

1 tsp yeast

2-21/4 cup water

40 gm serai

30 gm ginger

30 gm lengkuas

50 gm small onion

1 tsp black pepper,pounded

1.    Mix all the ingredients in bowl except the banana.

2.    Add 2 cup of water and mix well. Then pour the batter into a blender and blend till fine.

3.     Pour back into the bowl and mix with the banana and add the rest of the water the batter must not be very watery or very thin. Cover and keep a side in warm place and let it to ferment. It will take about 2-3 hours.

4.    Heat a small non stick kuali. Add some oil and pour about 5 tbsp of the batter. Cover and cook over a low heat till it is cook turn over and cook for 2 – 3 mints.

5.    Remove from the heat. Serve with grated white coconut mix with salt.

To make the coconut: 2 cup grated white coconut mix with 1 tsp fine salt. Mix well.

Note* To make the tapai nasi. 2 cup of cooked rice, 4 tbsp sugar, ½ piece of ragi, ground finely,1/4 cup water. Mix all the ingredients in clean dry plastic container using a spoon. Make sure you don’t use your hand. Cover and keep this for 2 days or till it ferment. Keep the balance in the fridge.

Note: I change the recipe to my taste. For the original recipe please click here.

https://kongsiresepi.my/kek/cara-buat-apam-pisang-bakar-sedap-dan-marvellous-resepi-simple-dan-mudah.html    




 

Saturday, December 4, 2021

VEGETARIAN MUTTON KOLA URUDAI


VEGETARIAN MUTTON KOLA URUDAI

500 gm vegetarian mutton, sliced into 2 pieces

50 gm green chili, sliced

Add in some bird eye chili if you like it very spicy

50 gm ginger, sliced

50 gm garlic, chopped

150 gm onion, sliced

1 tsp cumin

1 tsp fennel

1 tbsp kas kas

1 tbsp garam masala

50 gm cashew nut, chopped

1 cup grated coconut

100 gm podukadalai, grind into fine powder

Kari leaves

 A hand full of chopped Coriander leaf

2 tbsp oil

Oil to fry the mutton balls.

1.    Heat the oil in a pan and when hot add in the onion, garlic, chili and ginger and stir fry till the onion turn  translucent .

2.    Add in the other ingredients expect the vegetarian mutton and podukadalai flour.

3.    Fry stirring till  fragrant. Remove from the heat and let it cool.

4.    In a mixer jar add in the vegetarian mutton pieces and grind coarsely. Transfer to a mixing bowl.

5.    Now add in the cooked ingredient to the  mixer jar and grind into a paste without adding any water.

6.    Mix all the ground ingredient and add in the podukadalai flour and salt. And mix well.

7.    Grease your palms with oil and make small sized ball. And place on a plate.

8.    Heat the oil and fry the mutton ball till brown over a low heat.

Serve with rice.




 

Friday, June 18, 2021

PURAN POLI

PURAN POLI

310 gm flour

2 tbsp ghee

¼ tsp turmeric powder

12 tsp salt

3-4 tbsp oil

Water

For the filling:

½ cup kadalai paruppu, soaked for 3-4 hours

120 gm sugar

1/3 cup grated coconut

¼ tsp salt

2 tsp ghee

1 tsp cardamom powder

Banana leaves, cut into round shape 12cm. about 18 pieces. And grease with oil.

 

To make the pastry:

1.    In a mixing bowl add the flour, salt, turmeric powder and ghee .

2.    Add little water at a time and knead into a soft dough ( like roti chanai dough.

3.    Shape into a round ball and put in the middle of the bowl and pour the oil over it. Cover and leave it for 2 hour.

4.    After 2 hours the dough will be soft and oily that is how the dough should be.  Divide the dough into 18 balls 25gm each. Keep aside.

 

To make the filling:

1.    Boil the soaked dal with 11/2 cup water till the dal is cook. Cool

2.    Pour the cooked dal, grated coconut, sugar and salt  into a blender. Add some water if needed to run the blende.

3.    Blend into a smooth paste. Pour the paste into a non-stick pan. And add in the ghee and cardamom powder  cooked over a low heat till it turn into thick paste ( the paste must be a bit soft not hard)

4.    Cool the paste and divide into 18 balls 25gm balls

 

To cook the poli

1.    Take one ball of the dough and flatten it. Put in the filling and  seal it.

2.    Put it on the middle of the banana leave and slowly press it till it covers the whole leave.

3.    Heat a iron griddle over a low heat. When the griddle is hot rub with some ghee. Take one poli and put on to the griddle with the leave side up ward. Let it cook a bit the remove the leaves and turn the poli and cook till a bit light brown. Don’t over cook or your poli will turn hard. Remove from the heat and put poli on the banana leaves again. Serve with tea or coffee.

Note: If you want a bigger poli use 50gm filling and 50gm doh.

 

the fillings