Nuffnang Ads

Followers

Thursday, April 30, 2015

EZ PALM SUGAR ABOK ABOK SAGO

Crazy over kuih sago and always on a look out for other reliable kuih sago recipes. So far, those that I have tried are workable recipes but this one is one of the best cos' it is simple, easy and yummy, yummy. Moreover, it is also a very economical kuih to prepare at home.
The kuih is chewy, soft and the sweetness is just nice for us. Coated with the white grated coconut and a little fine salt, the little pieces are irresistible. One or two pieces aren't enough. Very addictive.  Yummy 'black beauties'.
The recipe stated to soak the sago for 30 minutes but I soaked it much longer [2 hours] and the kuih was perfect. That means, it is alright to soak them a little longer not necessary 30 minutes. There are some minor changes to the ingredients to suit our tastes.
Recipe Source -  adapted from Anncoo Journal and Violet's Kitchen
Ingredients
[7 inch lightly greased sq. tin - I used the steaming tray of my electric steamer]
300 gm white sago
280 gm palm sugar [gula melaka] - chop to pieces
3 blades pandan leaves
80 ml water
200 gm white grated coconut [original uses 250 gm]
1/2 tsp salt [original uses 1/4 tsp]


  1. Boil gula melaka with pandan leaves and water until gula melaka dissolved as sugar syrup.  Strain and discard the pandan leaves. I prepared this earlier and leave to cool until required. The syrup is thick.
  2. Rinse and soak white sago in water [about 300 ml] for at least 30 minutes. I soaked much longer. Drain well.
  3. Mix white sago and sugar syrup together, stir well.
  4. Pour into an 6 inch square tin [greased lightly with oil], spread evenly and steam for 30 minutes. Remove and leave to cool.
  5. Steam white coconut with salt for 5-10 minutes [I didn't steam it cos' I served the kuih right after coating with coconut].
  6. Cut kuih sago with a plastic cutter into small pieces and coat with white grated coconut. 
  7.  Serve.
Other Kuih Sago Recipes

Wednesday, April 29, 2015

ORANGE HUAT KUIH [香橙发糕]

After 2 successful attempts to make smiling Huat Kuih, I made these orange flavour Huat Kuihs.  This time, the huat kuih smiled prettily,too and the flavour was good. 
Gave a neighbour this huat kuih and she told me that it can be served with grated white coconut.
Verdict - The texture is soft and fluffy, moist but not dense. Fragrant and tasty.  I had reduced the sugar from 150 gm to 100 gm since orange juice is sweet.  These fatt koh stay soft the next day.

Recipe Source - adapted from Guai Shu Shu 
Ingredients
[makes 12 medium size cupcakes]
250 gm self raising flour
1 tsp double action baking powder
100 gm castor sugar
50 ml water
2 pandan leaves - washed and knotted
200 ml fresh orange juice
1 egg - lightly beaten
50 gm melted butter or corn oil
zest of 1 orange
  1. Boil pandan leaves with water and sugar until fragrant and sugar dissolves.  Remove from heat, set aside to cool.  Discard the pandan leaves.
  2. Lightly beat the egg.
  3. Sieve flour and baking powder into a mixing bowl.  Make a well in the centre. 
  4. Add in orange zest, sugar syrup, orange juice, egg and melted butter.
  5. Mix to combine until batter is smooth and thick.
  6. Scoop batter into paper cases until 95%-100% full.
  7. Steam over high heat for 15-20 minutes or until skewer  when inserted comes out clean.  Remove to cool or serve immediately.

Tuesday, April 28, 2015

NASI KUNYIT WITH NYONYA KARI KAY [NYONYA CHICKEN CURRY]

When thinking of celebrating the end of confinement period and first month of the newborn's life, these dishes, hard boiled eggs coloured red or pink and Angku Kuih are associated with each other.
Chicken curry is also considered one of main dishes served during most Chinese festivals or weddings of Peranakan Chinese especially in northern states of Malaysia.

This Nyonya Kari Kay [chicken curry] tasted good especially with Nasi Kunyit [Tumeric Glutinous Rice].  
Ingredients
[adapted from Nyonya Flavours with some modifications]
Curry Paste [Ingredients blended in processor]
30 gm [15] dried chillies - soaked and drained
200 gm [20] shallots
15 gm [4 cloves] garlic
2 candlenuts [buah keras] -  optional
20 gm toasted belacan
2 tsp tumeric powder
1 tsp fennel powder
1 tsp cumin powder
20 gm [3 tbsp] coriander powder

1.2 kg meaty chicken [chicken thighs] - cut bite size pieces [I removed the skin]
300 gm [3] large potato - peeled and cut wedges
400 ml thin coconut milk
100 ml thick coconut milk
1 tbsp salt to taste
2 tsp sugar to taste
1 star anise
1 cinnamon stick
2 cloves
5 tbsp oil or more
  1. Blend dried chillies, shallots, garlic, candlenuts with belacan in a blender until fine.  Then mix with the powdered ingredients.  Set aside.
  2. Heat oil over medium low heat to saute star anise, cinnamon stick and cloves until aromatic.  Add in prepared curry paste.  Stir fry until oil separates.
  3. Add in chicken, fry for a minute, then add in potatoes.  Stir to coat well with the curry paste for 1-2 minutes.  Pour in the thin coconut milk.  Add in seasoning [salt and sugar] to taste.
  4. Bring it to a boil and continue to cool until chicken and potatoes are tender.
  5. Lastly add in the thick coconut milk and cook until gravy is slightly thick.
  6. Serve with plain white rice or Nasi Kunyit [Tumeric Rice].
NASI KUNYIT
[TUMERIC GLUTINOUS RICE]
This tumeric rice is usually cooked to serve with Nyonya Chicken Curry. 
I prepared only 1/2 portion [300 gm rice] of this recipe to serve with the curry.
Verdict - this is a very easy recipe to follow yet the result is so good.  The curry flavour matches so well with the tumeric rice.  
Recipe Source - Nyonya Flavours with some modifications
Ingredients
600 gm glutinous rice
500 ml water, or enough to cover the rice grains
1 1/2 tbsp tumeric powder
2 pieces dried tamarind peel#
1 tbsp sugar
1 tsp white peppercorns
2 pandan leaves - knotted
250 ml thin coconut milk*
250 ml thick coconut milk*
1 tsp salt
* extracted from 1 grated coconut
# added to improve the rice texture
  1. Wash rice in a big bowl.  Add enough water to cover the rice.  Stir in the tumeric powder, tamarind peel and sugar.  Leave to soak overnight for rice to absorb the tumeric flavour and yellow colour.
  2. Drain rice and rinse.
  3. Put the rice in a steaming tray, mix in peppercorns, pandan leaves and thin coconut milk.  Steam for 15 minutes.
  4. Remove from steamer, stir in 1/3 of the thick coconut milk.  Mix well and steam for another 15 minutes.
  5. Fluff the rice and stir in another 1/3 of the thick coconut milk.  Steam for 15 minutes.  Remove and fluff rice.
  6. Add salt to the remaining thick coconut milk and mix well with the rice.  Steam for 5 minutes.
  7. Remove to cool before serving with chicken curry.





This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours

Monday, April 27, 2015

SAVOURY MEATY PAUS [SANG YOKE PAUS ]

I made these paus using the pau recipe from Coco Kong’s book on ‘PAUS’.
Did some modifications to the ingredients and method to simplify the pau making process. The original recipe uses 175 gm and 35 gm icing sugar which I feel is a bit too much for the dough skin for home-made paus. I realised that for savoury paus the pau skin is usually much sweeter to bring out the flavours but with the reduced sugar, it is still good and much healthier.
Verdict - with the reduced sugar in the pau skin, the sweetness is just nice for me.  The pau skin is good - soft, moist and fluffy.  
Suggest to add the water chestnuts or yambean for a crunchy filling.
Recipe Source - adapted from Coco Kong's book on 'PAUS' [modified]
Ingredients for filling
[makes 20 paus]
300 gm minced pork
100 gm chicken breast meat or pork – sliced
15 gm diced spring onions
100 gm water chestnuts or yambean - chopped [optional]
1 tsp each salt, castor sugar, MSG 
1 tbsp oyster sauce and light soy sauce
1 tsp dark soy sauce
30 gm ginger – smashed
30 gm spring onions – smashed
150 ml water

  1. Soaked smashed ginger and spring onions in water. Strain out the water.
  2. Knead filling ingredients with ginger water until it has a springy texture. Chilled in fridge for at least 30 minutes. 
  3. Divide into 20 portions of about 30 gm each [refrigerate until required]. Set aside.
Ingredients for skin
450 gm pau flour
60 gm icing sugar
2 tsp double action baking powder
2 ½ tsp instant yeast
220 ml water
35 gm shortening




  1. Combine all the skin ingredients [except shortening] until soft, add in shortening and continue to knead until soft, smooth and pliable.
  2. Rest for 30 minutes. Divide into 20 equal portions [about 40-50 gm] and roll into balls.
  3. Flatten each into circular disc, wrap filling with it and seal the edges well into a round pau or pleated pau. Place on paper cup cases.
  4. Leave to proof for 30 minutes and steam over boiling water for 10-12 minutes.
  5. Remove to cool on rack or serve immediately.

I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe
littlethumbups1-1
This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours
Cook-Your-Books

Nuffnang Ads

Blog Archive