KUIH CARA BERLAUK

  

KUIH CARA BERLAUK

 Ingredients:

 4-5 tbsp cooking oil

 1 large onion, sliced finely

30g meat curry powder, mixed with 6 tbsp water, made into a paste

1 tsp chicken stock powder

2 stalks curry leaves, thinly sliced

200g ground chicken

Salt & sugar to taste

 Ingredients for the batter::

150ml thick coconut milk

300 gm water

200g (1 1/2 cups) All-purpose flour

 1 tbsp cooking oil

1 tspl turmeric powder

 ½ tsp salt

1 tsp sugar

 ½ tsp chicken stock powder

1 Egg *

 Prepare a little extra cooking oil for brushing the mold later.

 Topping/sprinkle:

2 red chilies, finely sliced

 5-6 tbsp fried onions

 1 stalk scallion, finely sliced

 Instructions: For the filling: -

1.Heat the oil in a wok and sauté the onions until brown. Add curry paste, sweet soy sauce and cook until fragrant. - Add minced chicken and curry leaves, stir-fry until chicken is cooked.

2. Season with salt and sugar. Once cooked, remove and set aside.

 To prepare the mixture: -

Combine flour, sugar, salt, chicken stock and coconut milk in a mixing bowl and mix. Add water little by little while stirring continuously. Mix , cooking oil and turmeric powder. Stir well.

To cook: - Heat the mold over medium heat and brush with cooking oil. Pour the mixture into each mold until three quarters full. Place a small spoonful of chicken filling on top of the mixture and sprinkle chili, spring onion and fried onion on top. - Let cook for about 10 minutes. Remove the cake using bamboo skewers. - Grease the mold again and repeat until the mixture is used up. Serve while hot, or at room temperature.

 

SUJI ORANGE BUTTER CAKE

SUJI ORANGE BUTTER CAKE

Ingredients A:

250g butter

170g caster sugar

2 tablespoons honey

Ingredients B:

150ml orange juice

1 orange zest

4 large eggs

1 teaspoons orange essence

Ingredients C:

 170g plain flour

1 teaspoon baking powder

100g suji flour (semolina)

½ teaspoon salt

Almond slice ,to decorate on the cake.

How to make:

1. Beat ingredient A (butter, sugar, honey) until fluffy and white.

2. In another container, stir ingredient B until combined.

3. After ingredient A has risen, add ingredient B little by little while continuing to stir.

4. Sift ingredient C, then add to the mixture in stages. Stir only moderately.

5. Pour the mixture into an 7-inch baking pan. And put the almond slice on the top.Bake at 160°C for 1 hour (time depends on the type of oven).

6. Poke with a skewer to make sure the cake is fully cooked. Add a little more time if necessary

SUJI BUTTER CAKE

 

SUJI BUTTER CAKE

Ingredients A:

• 250g butter

• 170g caster sugar

• 2 tablespoons honey

Ingredients B:

• 100ml fresh milk

• 4 large eggs

• 2 teaspoons vanilla essence

Ingredients C:

• 170g plain flour

• 1 teaspoon baking powder

• 100g suji flour (semolina)

• ½ teaspoon salt

How to make:

1. Beat ingredient A (butter, sugar, honey) until fluffy and white.

2. In another container, stir ingredient B until combined.

3. After ingredient A has risen, add ingredient B little by little while continuing to stir.

4. Sift ingredient C, then add to the mixture in stages. Stir only moderately.

5. Pour the mixture into an 8-inch baking pan. Bake at 150°C for 45 minutes (time depends on the type of oven).

6. Poke with a skewer to make sure the cake is fully cooked. Add a little more time if necessary