FRIED POPIAH ( SPRING ROLL )

FRIED POPIAH

100 gm prawn,diced

50 gm dry prawns,soaked and chopped

500 gm jicama (sengkuang)peeled and finely shredded.

100 gm carrot,peeled and finely shredded.

100 gm crab stick,finely shredded

20 sheets frozen popiah sheets.

2-3 tbsp of oil

5 clove garlic,chopped

100 gm big onion,sliced

2 tsp of sugar

½ tsp of salt,or to taste

¼ tsp ground pepper powder,mix with a little water.

2 tsp cornflour

Oil for frying

3 tbsp flour

2 tbsp water

1.    Heat the oil and add fry the garlic until golden brown. Add in the onion, dry prawns,crab sticks and prawn fry for 2 minutes. Add in the carrots and sengkuang stir fry till the vegetable are wilted.

2.    Add in the sugar,salt and pepper mix well add in the corn flour mixer and stir until well combined. The filling must be quite dry. Transfer filling onto a shallow plate and leave it to cool

3.    Separate the  popiah skin and keep them covered with a damp cloth to prevent the skin from becoming dry and brittle.

4.    Make a sealing paste by mixing the flour and enough water to to form a thick paste.

5.     Lay the popiah skin on a dry plate with one corner pointing toward you. Place a spoonful of the filling roughly one-third way up from the base of the popiah skin. Fold the bottom third of the popiah skin over the filling to enclose it and then fold side down neatly. Now roll tightly brushing a little of the flour paste around the edges to seal the popiah.form all the rolls this way until the filling is used up.

6.    Heat some oil and when the oil is hot add in the popiah and fry till  brown serve with chilie sauce

 

MOON CAKE

MOON CAKE

Original recipe from AMY BEH

Dough

400 gm golden syrup

½ tsp bicarbonate of soda

11/2 tbsp alkaline water

100 gm corn oil

550 gm plain flour

Thick soy sauce for colour

Mooncake moulds

1.    Combine golden syrup,alkaline water and sifted bicarbonate of soda into a basin. Add oil. Mix with a wooden spoon and allow to rest for 4-5 hours.

2.    Add a bit of soy sauce and stir well. Fold in the flour gradually and mix evenly to form a smooth, soft dough. Do not knead. Let the dough rest for another 6-7 hours or over night.

3.    Divide dough into even balls,each weighing 40 gm (depends on your moon cake mould size ). Roll out the balls of dough between 2 sheets of plastic wraps. Wrap filling (depends on the type of filling you are using)with the dough, making sure that the filling is completely sealed.

4.    Lightly dust the mould with flour,tapping out any excess flour. Press the ball of dough into the mould and lightly tap out the mooncake. Place on a grease baking tray.

5.    Bake in a preheated oven at 180c for 10 minutes. Remove and leave to cool for 1-2 minutes. Brush with beated egg glaze. Return to bake for another 8 minutes or till golden. Don’t over bake.Let it stay overnight before you serve.

To made the egg glaze:

2 egg yolks

1 tsp water

Pinch of salt

Thick soy sauce for colour

Mix well and strain. If you are a vegetarian you can just glaze it with corn oil.

Note: The pandan paste which I use to made this mooncake is ready made lotus seeds pandan paste.

SPLIT GREEN BEANS FILLING

250 gm split green beans, soaked over night or for 4-5 hours.

100 gm sugar,or to your taste

        

100 ml coconut milk

70 ml corn oil

2 pinch of salt

11/2 tbsp wheat starch

1 tbsp pandan paste

Green colouring

1.     Put the soaked green beans in a shallow pan. cover with boiling water with 1 cm depth. Steam  in a steamer over medium heat about 30 minutes or till the beans are cooked.

2.    Drain the  beans and mashed up the beans and press througha fine sieve. You will get a very smooth green bean puree.

3.    Put the puree in a non stick pan and add I the coconut milk,sugar,oil and salt  mix well. Cook over a medium heat until moisture is reduces by two-thirds.stir in the flour in batches and stir to combine well between each addition.

4.    Reduce the heat to low and simmer add in the pandan paste and green colouring  mix well. Stir constantly till it becomes thick. Transfer into a large bowl and let it cool down completely . follow the instruction of the mooncake recipe to divide into portions, then shapes into ball shapes.

PULUT TAI TAI

PULUT TAI TAI

400 gm glutinous rice,cleaned,soaked overnight and drained.

1 tsp salt

2/3 thin coconut milk

2/3 thick coconut milk

2 pandan leaves,knotted together

10 dried butter pea flower,soaked with a 1/4 cup very hot water for 2-3 hours.Squeez and drain the juice.

1 tin of kaya

1.    Drain the soaked rice and place in a shallow tray. Stir haft of the salt into the thin coconut milk until dissolved. Pour into the rice bury the pandan leaf in the rice and place the tray in a pre-heated steamer. Cook for 20 minutes.

2.    Meanwhile, stir the remaining salt into the thick coconut milk. Divide this milk into equal portions and mix one portion with the flower extract to colour it blue.

3.    Flake the steam rice with a fork and divide it into two portion of hot rice in a mixing bowl and add the plain coconut milk. Mix well to incorporate. To the second portion of rice,pour in the coloured coconut milk and mix likewise.

4.    Return the two batches of rice to the steaming container just place them side by side and continue steaming for another 20-30 minutes.

Let the rice cool. Take some plain and colour rice and press into the kuih ayu mould and press hard. Unmold and put some kaya into the hole on top

BEE KOH

BEE KOH (SWEET GLUTINOUS RICE)

400 gm glutinous rice,soaked for 4-5 hours,drain and steam till cook.

3 pandan leaves,knot

11/2 cup thick coconut milk,from 11/2 coconut nut.

300 gm sugar

1 tsp salt

Any food colouring you like.

   Put all the ingredients in a pan and cook stirring till it becomes thick. Pour into a tray and let it cool. Before serving.