About the cuisine

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

Saturday, January 12, 2019

EGG TAU FOO STIR FRY WITH VEGETABLE



EGG TAU FOO STIR FRY WITH VEGETABLE

4 tube of egg tau foo,cut into pieces and fry till golden brown.

100 gm carrot,cut into sticks

100 gm French beans,sliced

2 tbsp ginger garlic paste

1 big onion,sliced

1 green chilie sliced

2 tbsp oyster sauce

¼ tsp of black pepper powder

1 tsp salt

1 tbsp sugar

2 tbsp oil

1 cup water

1 tbsp corn flour mix with 4 tbsp of water.

1.    Heat the oil and add in the garlic ginger paste and stir add in the onion and the chilie mix well stir fry.

2.    Then add in the carrot and the French beans and stir well.
3.    Add in the salt,sugar,oyster sauce and black pepper stir well and add water let it cook.

4.    Add in the fried egg tau foo and mix well. Pour in the cornflour mixture and stir well and let it cook. Remove from the heat and serve hot with rice.





Friday, January 11, 2019

RED BEAN LAYER CAKE


RED BEAN LAYER CAKE

Original recipe from Hanieliza

2 cup plain flour

4 tbsp rice flour

4 tbsp corn flour

11/2 cup sugar,or to your taste

7 cup of coconut milk

2 tsp salt

Mix all the ingredients and strain and divide the mixture into 2 equal parts.

1 cup of cooked and mash red bean

½ cup water

And red food colouring

Add this to 1 part of the batter mix well.

½ cup water

2 tbsp of corn flour 

Add this to the second part of the batter mix well

1 8x8 inch of square tin greased and line with a plastic paper on the bottom of the tin.

1.    Heat a steamer with when the water is boiling put the tin and pour one cup of the red bean batter and cover the steamer and let it cook for 5 minutes or till cook.

2.    Pour in one cup of the white batter and steam until set. Continue adding on the layers in alternate colours. Remembering  to stir batter every time before pouring out. I add green colour to the last batter.

3.    When cook allow kuih to cool completely . before cutting.  

 



Sunday, January 6, 2019

MARGARINE CAKE



MARGARINE CAKE

230 gm margarine, I use pelangi brand

60 gm caster sugar

130 gm caster sugar

200 gm super fine flour*

2 tsp double action baking powder*

2 tbsp milk powder*

4 eggs, separated the yolk and the egg white

60 ml milk

Jest of one orange

*sieve together

1. Grease and line a  deep square tin 8x8 tin

2. Beat the egg white with 60 gm sugar till soft peak. Keep a side

3. Place the margarine and sugar in a bowl and beat to mix. Then add in the egg yolk one by one and beat till light and creamy.

4. Add in the orange jest and mix. Add in the flour and milk alternatively mix well till combined.

5. Fold in the beaten egg white into the batter and mix well but don’t over mix. Pour into the tin and bake 180c for 45 mint or till done. 





Wednesday, January 2, 2019

PAAL APAM



PAAL APAM

1 cup rice, soaked for 4-5 hours

½ cup cooked rice

½ cup grated coconut

2 tbsp sugar

1 tsp salt

¼ tsp yeast

11/2 cup water

1.    Add all the ingredients in a blender expect the water.

2.    Add one cup of water and blend add more water if needed. Add water little by little and grind.

3.    Pour the grind batter in bowl and add water mix into a not very watery and not very thick batter. Cover the bowl keep a side for 8 hours. Or till it is fermented.

4.    Heat a appa chatti over a medium heat and lightly grease it . Pour a ladle full of the batter and immediately turn and tilt the pan in a circle so that the batter spread in circle.

5.    Cover and let it cook. Remove from the chatti and serve.






Tuesday, January 1, 2019

CHICKEN KULAMBU ( CHICKEN CURRY )



CHICKEN KULAMBU ( CHICKEN CURRY )

Recipe by AMMA SAMAYAL MEENCHI

Grind ingredients:

2 tbsp oil

1 tbsp fennel seeds

150 gm big onion,cut into big pieces

250 gm tomato. Cut into wedges

20 garlic

2 cm ginger,sliced

3 green chillies,sliced

Heat a pan and add in the oil. When the oil is hot add in the fennel seeds and fry till golden brown add in the onions,garlic,green chilie,tomato and ginger stir fry till the onion turn a bit soft. Remove from the heat and keep a side to cool. Then grind it into a paste. Keep a side.

Tempering ingredients:
 
5 tbsp oil

2 stick cinnamon stick

4 cloves

2 bay leafs

1 big onion,finely sliced

2 big tomato,chopped

1 tbsp ginger garlic paste

2 stalk kari leafs

Masalas:

11/2 tbsp chilie powder

2 tbsp coriander powder

1 tbsp garam masala

½ tbsp turmeric powder

1 kg chicken

A hand full of chopped coriander leafs

Salt to taste

1.    Heat the oil and when the oil is hot add in the cinnamon stick,clove sand bay leaf mix well.

2.    Add in the onions and fry for2 mint. Then add in the chopped tomato mix well add in the garlic ginger paste fry till the raw smell disappear then add in the kari leafs mix well.

3.    Add in the chicken and salt and mix well and let it turn white. Then add in the grind paste and mix well. Add in the masala powders and mix well. Add in 3 cup of water and let it comes to a boil. When the oil rise and the gravy is a bit thick and the chicken is cooked remove from the heat and add in the coriander leafs and mix well. Serve with rice.