KUIH TALAM PANDAN

 

Kuih Talam Pandan.

Kuih tradisional yang sangat popular mudah dan sedap, yang anda mesti cuba. Lapisan putih dimasak menggunakan santan ayam brand, manakan lapisan hijau adalah dari air pandan. Hasilnya rasa kuih talam pandan yang sangat lembut, perisa pandan, wangi dan lemak rasanya. Selamat mencuba.

Kuih Talam Pandan.

A: Bahan² Lapisan bawah (Hijau )

• 40 g tepung gandum
• 20 g tepung beras
• 30 g tepung jagung
• 30 g Tepung Tapioka
• 150 ml pandan ekstrak (dari 10 helai daun pandan)
• 250 ml syrup gula ( 80 g Gula kastor + 250 ml air)
• 1/4 sudu teh kapur

B: Bahan² Lapisan Atas (Santan putih)

• ¾ cawan Tepung Beras
• 1 kotak santan @ayambrand
• 1 kotak air sukat guna kotak santan
• 1/2 sudu kecil garam

C: Bahan² lain

• 20 cawan teh cina.
• Minyak masak yang mencukupi untuk oleskan cawan teh cina.

Cara - cara :

• Masukan semua bahan bahagian A ke dalam sebuah mangkuk. kemudian kacau rata.
• Masak sebentar adunan tersebut sehingga naik wap. ( Tapis adunan )
• Sediakan cawan teh Cina dan oleskan dengan sedikit minyak masak. Panaskan sebentar selama 1 minit di dalam pengukus.
• Tuangkan adunan A (Hijau) ke dalam cawan teh cina kukus selama 10 minit.
• Masukan semua bahagian B (Putih) ke dalam sebuah mangkuk. kemudian kacau rata.
• Masak sebentar adunan B ini sehingga naik wap. (Tapis adunan )
• Tuang adunan B yang telah dimasak sebentar tadi ke atas lapisan hijau dan kukus selama 10-15 minit.
• Keluarkan dari pengukus dan biar sehingga sejuk sebelum dikeluarkan dari cawan. Di biar sejuk sebelum dihidang.

Chocolate/Nescafe Sponge Cake

 

Chocolate/Nescafe Sponge Cake
Ingredients: Egg Mixture
5   egg yolks 
60 gram corn oil  
60 gram  Milk 
20 gram  castor sugar
100 Self raising flour Cake  
1 teaspoon   Chocolate emulco 
1 teaspoon   Coffee emulco or Nescafe Gold                                                                                                                                                                       
Ingredient  Meringue
5 egg whites 
60 g castor sugar 
1/4 tsp cream of tartar

Fillings
St Dalfour Blackcurrant Jam 

Cripsy French Bean Fritters

  Step by step tutorial to watch 

Cripsy French Bean Fritters 

Ingredient 
150 grams Wheat flour
50   grams tapioca flour 
50 grams corn flour  
200 - 220ml  ( + & -)

20 stick chop french beans 
1 medium onions. 
20 grams of minced soak dried prawns. 

Ingredient - seasoning 
1/2 teaspoon of salt
1 tablespoon white pepper
1 teaspoon chicken granules powder.
1/2 teaspoon turmeric powder 

Sufficient cooking oil 

Direction 

In a bowl mix wheat,tapioca and corn flour with until smooth lump free.
Add in seasoning  continue to combine well. 
Add ub french bean, onions and dried prawn. Combine well and set aside for 10 minutes.

Heat up sufficient cooking oil for frying . Frying both sides until evenly golden brown.

Dish up  and serve. 

Fried Dried Kam Heong Cockles

 

Fried Dried Kam Heong Cockles

Ingredients -A-Main 500 grams cockles 3-4 tablespoon cooking oil 1 sliced red fresh chili estimate 120 gram soak dried prawns water Sufficient Corn flour solution ( 2 tablespoons of corn flour + 4 tablespoon water ) Ingredient - B-Seasoning 2 tablespoons of oyster sauce 3 tablespoon chili sauce 1 teaspoon dark soy sauce 1 tablespoon of sugar 1/2 teaspoon of salt a few dashes of white pepper. Ingredient C to saute 5 pieces of chopped shallots 3 chopped garlic 3 stalks of lemongrass - use only the white stem 2 stalk thinly lemongrass - use upper portion only the white stem 2 tablespoon soak and chopped dried shrimp 3-4 stalk of curry leaves 2 tablespoon of meat curry powder paste 1 teaspoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon chili sauce Cleaning Cockles. Rinse cockles several times, then soak for at least 30 minutes a basin of clean water with 1 tablespoon of salt. (This is to remove any sand and grit.) Halves the cockle, wash away muds using slow running water. Once it is clean drain cockle and and set aside. Direction Heat up a wok and add in cooking oil. Saute ingredients C-to saute. Stir fry until fragrant. Stir fry to simmer until lightly dryer. Add in cockles and combine well for 3-4 minutes. Finally add in a few tablespoon of corn flour solution for thickening. Dish up to serve

Steamed Yam Cake (Orh Kueh) -

Click and watch on youtube.

Steamed Yam Cake (Orh Kueh) 

Ingredient - Main
200 grams steam mash yam
100 grams cut into small cubes (without steaming)
20 gram soak dried shrimps  
15 g  dried mushrooms            
600ml plain water (+ & -) 

3 tablespoon shallot oil

Ingredient - Flours
180 gram rice flour
15 gram tapioca flour 
15 gram wheat starch 

250 ml water (retain : water from boil mushroom and soak prawns.)

Seasoning 
1 teaspoon  salt
1 teaspoon pepper
1 teaspoon five spices powder
1 tablespoon sugar
1 teaspoon chicken granules powder

Ingredient - For Ganishing 
Red chili (sliced )
Spring onions (sliced)
Crispy fried shallots. 

Ingredient : For frying crispy shallots. 

• 6-7 sliced shallots. 
• sufficient corn flour for coating
• sufficient cooking oil 

Frying shallots

• Heat up sufficient cooking oil. Coating it with a corn flour before frying makes them extremely crispy. Add in fine thinly sliced shallots. Continue to fry non stop until evenly golden brown.

Direction

• Wash ,cut yam into 2 portion (100 grams into cubes and 200 grams steam and mash)
• Wash and soak dried mushroom. Bring to a boil using 400 ml water until soften.
• Strain, squeeze dry and cut into small chunk size and set aside. 
• Wash and soak dried shrimp until soften. Strain, squeeze dry and cut into small chunk size and set aside.

Direction - Preparing the batter 

• Sieve wheat starch, tapioca flour and rice flour.
• Pour 250 ml water from mushroom and prawns into the flour. 
• Mixed well until lump free. (set aside)

Direction- Combine batter 

• Heat up a wok and add in estimate 3 tablespoon shallot oil. 
• Add in dried prawns, mushroom. yam cubes. Stir fry until fragrant. 
• Add in seasoning. mixed until fragrant 
• Add in batter, mash yam mix and combine well. Add water by batches until thicken. 
• Transfer into a steaming pan . Slowly press down, smooth and level batter.

Heat up a boiling water in steamer and steam for 40 minutes without opening the lid. 
remove from steamer and set aside to cool down. 

Tips : 

• Place a parchment paper on the top of the batter , using a scaper slowly slide from left to right to achieve a smooth surface 
• Keep stiring non stop to prevent the bottom from sticking using low medium heat. 
• Line with parchment on the bottom and both sides.
• (No greasing is need as I am using teflon parchment paper)
•  If the surface of the yam cake is slightly wet. Use a kitchen paper place it on the surface and it will absorb the steam water away. 
• Best to cut is after 6 - 8 hours so long it is complete cool. 
  

• Crispy fried shallots are great for flavouring and also as a garnish. Coating them with a bit of corn flour before frying makes them extremely crispy. This recipe holds some our chinese secrets to make crispiest fried shallots.

• Steaming pan : 7 x 7 x 3 square inches.

Lotus Root Soup

 Lotus Root Soup

A pot of Lotus Root Soup

Lotus Root or Leng ngau

Soft meat bone and Presoak dried squid

Leng Ngau T'ng (Lotus Root Soup)

Ingredient

• Lotus root
• Dried squid
• Soft Meat Bone.
• A pot of water
• smashed pepper corns.
• salt to taste.

Direction

• Wash lotus root, remove skin, n cut diagonally.
• Wash Soft meat bone.
• Presoak dried squid...remove the spotted skin.

Direction

• Bring a pot of water to a boil.
• Add in some smashed pepper corns, then soft meat bones n leng ngau.
• Cook in medium heat.
• After 1 hour, add in the cleansed soaked dried squids n continue to cook for an hour.
• Add some salt to taste n off the heat.
• The next day bring the soup to a boil, then turn on low heat n cook for another 30 to 45 mins.
• The colour of the soup will turn pinkish brown n aromatic with pepper n dried squids flavor.

Note by Chef Agnes:

I will normally boil this soup in the evening for 2 hours and continue for another 30 to 45 mins the following day. some dishes will give a better taste overnight.

Easy and Simple Pancake

Easy and Simple Pancake

Ingredients:

• 2 cups plain flour
• 50 gram castor sugar
• 2 egg
• 1 ½ cup full cream milk
• 1  teaspoon baking powder
• ½ teaspoon baking soda
• 1/2 tsp Eno Original 
• a pinch of salt
• 1-2 teaspoon vanilla essence (optional)

Direction 

• Heat up a non stick pan using medium low heat. 
• Give batter a stir before scoping a laddle of batter into nonstick pan.
• When bubble starts to appear let the  top dry. Notice the side will turn lightly 
•  brown. Check to see if the bottom is ready and using spatula slowly dish it up .
• When bottom is ready it can be removed easily. If you want both sides 
• to be smooth brown flip to turn and allow it to pan fry until golden brown .
• Continue the rest until complete.
• Decorate /add on with any fruits you of your choice, with honey syrup .
• I decorate  and add mine using Kiwi and Mulberries fruits. 

Tips and note:

• Do not add any oil. (You may add oil if you want to the different is only the surface may turn flowery with patch) 
• Ensure your non stick pan do have score lines 
• Adjust the thickness of your pancakes by adding halve or full ladle 
• Always control your heat to medium low to prevent burn.
• I deco  and add mine using Kiwi and Mulberries fruits. 

Plain Butter Cake

 

Plain Butter Cake

Ingredient 
250g salted butter

230g caster sugar
5 eggs
230g plain flour
1/2 tsp baking powder
50g milk
2 tsp vanilla extract

Note:

Refer video for step by step

Direction

• Blend butter and then add castor sugar by batches
• Add in one eggs at a time until well combine  until complete
• Continue to add in the rest of the four eggs one by one until well combine 
• Add in flour gradually by batches into the butter batter mixed combine until smooth and well combine.
• add in 2 teaspoon  Vanilla Essence mixed well. Pour batter into  cake pan.
• Drop the baking pan on table for 3-4 times to burst large air bubbles.
• Cake is starting to cracks slowly Continue to bake until surface fully firm,
• And remove from oven, turn upside down while allowing it to cool down. 

Oven Heat

Preheat Oven 160c-10 minutes. Select upper and lower heat. 

Bake at 160°C for 55-60 minutes at the lowest rack. 

Pan Used

7 x 7 x 3 inches square baking pan.

Line the bottom with a parchment paper, No greasing needed. 

Udang Masak Lemak Cili Api

 

Udang Masak Lemak Cili Api

Ingredient

• 200 gram Prawns (15 prawns)
• 250 ml Coconut milk
• 250 ml water ( 50 gram Kara Instant Cream powder coconut plus water)
• 4 -5 tablespoon cooking oil 
• 6 stalk crush lemongrass
• 1 teaspoon dried prawns.
• 2 green fresh chili padi
• 2 red fresh chili
• 2 teaspoon turmeric powder (best to use fresh turmeric)

Ingredient pounded 

• 8 shallots.
• 3 garlic
• 5 gram dried prawns
• 2 tablespoon chili paste 

Direction 

• Heat up a wok add in 4 tablespoon cooking oil .
• Add chili paste, 6 stalk of lemongrass and saute until lightly fragrant. 
• Add in dried prawns, fresh red and padi chili. 
• Pour half coconut plus water . Stir until well mixed allow to simmer till slightly thicken. 
• Last add in prawns. 

Fried Tom Yam Rice

 

Fried Tom yam Rice

Ingredient

• 3 sliced shallot
• 100 gram pork belly
• 2 eggs 
• 2 tablespoon tom yam paste
• 1 tablespoon tomato sauce. 
• 1 teaspoon Fish Sauce 
• Salt to taste. 
• 2 estimated bowl overnight rice  

Ingredient for Garnishing

• Ginger torch flower 
• Spring onions.

Direction 

• Heat up a wok with 4 tablespoon cooking oil. Saute shallots. 
• Add in slice pork belly. Lightly beat up 2 eggs and add into the wok . 
• Add in 2 tablespoon of tom yam paste plus 1 tablespoon tomato sauce 
• Add in a plate of overnight rice. This may be just nice for 2 people. 
• Continue to stir fried until well combine. Taste salty and sweetness as perferrence
• Sprinkle some spring onion and slice ginger torch flowers.
• Dish to serve