Homemade Rojak

 

Homemade Rojak 

Ingredients:
1/4 metric cup chili sauce
1/4 metric cup sweet soy sauce
1 pcs ring gula melaka
2 tbsp sambal belacan
2 tablespoon prawn paste. 
2 tbsp sugar (optional)
1/2 tsp salt
3-4 tablespoons corn flour (add water to make corn flour solution )
1/2 metric cup roasted and pounded peanuts

Direction
Heat up claypot or saucepan medium low heat. 
Add in sweet dark sauce, chili sauce, ring gula melaka, salt, sugar and sambal belacan,
Add salt and prawn paste. Continously stir well until well combine. 
Add in cornflour solution for thickening. Switch off the heat.
Dish up and leave to completely cool down.  

Sambal Belacan 
Ingredient

250 g red chilli (after blend weight)
20 g roasted shrimp paste powder  
1 tsp chicken granules powder
1 tsp salt

Direction

In a mixing bowl add in blended red chili , toasted shrimp paste, chicken granules powder and salt.  Mixed until well combine. 

Heat up a low medium heat wok,

add in the mixed ingredient in the wok and stir fry for  5-8 minutes.
Dish up and set aside to cool down before bottling.

Note: Adjust as per own preference for the below:
Adjust salty and sweetness
adjust thickeness of the consistency
Adjust spicyness level

Pulut Panggang with Rempah Udang

Pulut panggang Rempah Udang is a famous traditional Malay snack that contains steamed, glutinous rice with a spicy sambal filling. Using banana leaves to "wrapped" It will give a nice pleasant smoky flavor and aromas. That's why pulut panggang is so special  yummy delicious.

Pulut Panggang with Rempah Udang

Ingredients A:
2 cups glutinous rice 
1/2 cup  ayam brand santan
1/4 cup water
1 teaspoon of salt
A few pieces of pandan leaves

Prepare glutinous rice

Wash  glutinous rice clean and soak the glutinous rice for 4 hours. 
Prepare the steamer with boiling water, line the steamer tray with pandan leaves.
Add glutinous rice, steam for 20 minutes.
Mix santan, water with salt in a metric cup, stir until well combined.
Steam another 15 minutes or until  cook. Set aside to cool.

Ingredient  B: To be blend:
10 grams of dried chilies (wash, cut and soak in hot water )
1 medium  onion
3 cloves of garlic
1 teaspoon turmeric powder
1 piece of shrimp paste
2 lemongrass stalks (use the white part only)
50 grams of dried shrimp (soaked )
1 teaspoon roasted coriander seeds
3 pieces of kaffir leaves

A little water to blend

Other Ingredients:

200 grams of fresh white grated coconut
4-5 tablespoons of cooking oil
Salt and sugar to taste

Stapler or toothpick  

Sufficient Banana leaves 18cm x 15cm 

Wash and wipe the banana leaves dry. Use the lowest flame gas to soften the leaves.

Direction 
In a wok heat the oil, add blended spices saute until aromatic.

Add in grated coconut, salt and sugar to taste. 

Fry over medium heat until dry and dish up.

Place glutinous rice on a banana leaf, add 2 teaspoon of filling.

Top glutinous rice on top of the fillings and roll firm and tight like rolling sushi. 

Secure both end flat and staple or toothpick your choice

Glutinous rice is ready to be baked in over using 200c for 30 minutes. 

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