About the cuisine

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

Monday, June 24, 2019

STEAM CARROT CAKE CREAM CHEESE FROSTING


 STEAM CARROT CAKE CREAM CHEESE FROSTING

130 gm super fine flour*

1 tsp baking powder*

½ tsp baking soda*

1 tsp cinnamon powder*

¼ tsp salt*

1 tbsp milk powder*

*Mix all the ingredients and sieve 

60 gm walnut, coarsely chopped

170 gm carrot, finely grated

150 gm caster sugar

½ cup canola oil or corn oil

2 eggs

1 tsp vanilla essences

15cm deep round cake tin line with a plastic paper.

1.    In a bowl beat the eggs till mix. Then add in the sugar little by little and beat till  it becomes pale in colour.

2.    Pour the oil little by little and beat till well mix. Add in the vanilla essences.

3.    Add in the flour little by little and beat till well mix. Then fold in the chopped walnut and carrot with a rubber spatula till well mix.

4.    Pour the mixture into the cake tin and cover with a piece of aluminum foil and steam for 1 hour or till the cake is cooked.

5.    Remove the cake from the tin and cool. Sliced the cake into 3 pieces and spread with the frosting in each layer and gently place on top of the cakes.

6.    Spread the rest of the frosting on the top and garnish as you like.

CREAM CHEESE FROSTING

125 gm cream cheese

1 cup icing sugar, sifted

25 gm butter

1 tsp lemon juice

1 tsp vanilla essence

Jest of 1 lemon, finely grated

Mix all the ingredients together except the lemon jest in a bowl and beat till creamy. Add in the lemon jest and mix


Friday, May 31, 2019

ACHI MURUKU



ACHI MURUKU

250 gm rice flour

50 gm corn flour

100 gm sugar,blend into powder

1 tsp salt

2 eggs,beated

A few drops of rose essence if you like.

200 – 250 ml thick coconut milk

Oil for frying

1.    Mix all the ingredients expect the coconut milk in a bowl.

2.    Slow add the coconut milk little by little till there is no lumps the batter must be not very thick not very thin.

3.    Heat the oil and put in the achi muruku mould in the oil let it get hot.

4.    Dip the mould in the batter and dip into the hot oil and remove the muruku and let it fry till light brown.  Cool and keep in a air tight tin.



Wednesday, May 29, 2019

GEE BALLS WITH PEANUT FILLING ( KUIH MAKMUR )



GEE BALLS WITH PEANUT FILLING ( KUIH MAKMUR )

Recipe by DEBBIE TEOH

165 gm ghee,good quality ghee 
 
35 gm icing sugar,sieve

1/8 tsp salt

30 gm eggs ( beat the egg and weight )

250 gm flour,dry roast and cool before use

Filling

150 gm peanuts,roated and skinned

65 gm creamy peanut butter

60 gm castor sugar

Coloured paper cups

Extra icing sugar for dusting

To prepare the filling,coarsely chop nuts in a food processor. In a separate bowl, mix chopped nuts,creamy peanut butter and castor sugar form small balls about 1 tsp each.
In the bowl of an electric mixer fitted with the paddle. Combine ghee,icing sugar,salt and egg. Beat on slow speed till just mixed add flour and beat on slow speed till just combined. Form into balls 1 tbsp each.
Flatten dough ball and place a filling on it and wrap dough over filling to form a ball. Place in colour paper cups. Bake in preheated oven at 180c for 20-25 minutes or till firm to touch.
Cool and dust with icing sugar.



Saturday, May 25, 2019

GAI CHOY FRIED WITH DRY FISH



GAI CHOY FRIED WITH DRY FISH

700 gm gai choy vegetable, separate the leaf and stalk cut into small pieces.

150 gm dry fish ( I use ikan talang masin ) cut into small pieces,fry and keep a side.

100 gm big onion,sliced

20 gm garlic,pounded coarsely

6 dry chilies, broken into pieces

4 tbsp oil

4 tbsp oyster sauce

1 tbsp sugar

½ tsp salt

1/3 cup water

1 tbsp corn flour,mix with a bit of water

1.    Heat a pan with oil. When the oil is hot add in the garlic and stir fry till light brown.

2.    Add in the onion and chilies and stir fry till fragrant. Add in the dry fish,oyster sauce,sugar,salt and water mix well and let it boil.

3.    Add in the sliced stalk first and stir fry till ½ cooked. Pour in the corn flour and stir well. Add in the leafs and mix well and remove from the heat. Serve hot with rice.



Tuesday, May 14, 2019

MACKEREL FISH SAMBAL



MACKEREL FISH SAMBAL

1 kg fish,clean and sliced,

½ tbsp of salt

1 tsp of turmeric powder

2 cup of water

Tamarind juice to your taste

1 cube ikan bilis stock,if you like

1 tsp of sugar

3 small tomatos,cut into wedges

2 big onion,sliced

½ cup oil

For the paste:

20 dry chilis,remove the seeds and soaked

10 big chilis,remove the seeds and soaked

120 gm onions

30 gm garlic

1 small piece belacan

Grind all the above ingredients with ½ cup water.

1.    Mix the salt and turmeric with fish and fry but not till crispy. Keep a side.

2.    In a pan add in ½ cup oil and when the oil is hot. Add in the grind Let it boil when the gravy is a bit thick remove from the heat. Serve with rice or nasi lemak.  paste and stir fry till the oil rise (make sure that it is well fried and the raw smell disappear)

3.    Add in the 2 cups of water,sugar,tamarind juice and the ikan bilis stock if use. Mix well and let it came to a boil and the oil rise.

4.    Add in the tomatos,onions and the fried fish stir well. If like it a bit watery add a bit more water mine is a bit dry. Taste and add the salt. let it boil and when the rise. remove from the heat. serve with plain rice or nasi lemak.