Nasi Kanji

Talam Tepung Beras

I made it again. Really love the taste of it, and as promised..i scaled all the ingredients, and will put up the metriks measurement here. This is originally from Ayu's mum and this amount of measurement yielding 9 inc round pan.

When i made it last time, i forgot to beat the eggs as in the recipe. It produced quite smooth topping surface. This time, i follows Ayu's instruction, and i got little bit spongy topping. So, it's depend on which topping we prefer, wether or not to beat the eggs before mix it with others ingredients.

Bottom (prepare this first):

• 150 gm rice flour (3 senduk)
• 625 ml coconut milk (2.5 cawan)
• Salt to taste

1. Mix all ingredients, stir well and filter.
2. Simmer for a while on the stove to get thick batter (not to thick, just enough with little bit lumpy batter).
3. Transfer to the 9'' round pan, and cook in heated steamer for approximeately 20 minutes.
4. Prepare top part.

Topping

• 30 gm rice flour (2 sudu besar)
• 30 gm plain flour (2 sudu besar)
• 250 ml santan (1 cawan)
• 250 ml warm water ** (1 cawan)
• 65 gm palm sugar ** (lupa nak tgk ni berapa sudu :D)
• 10 gm white sugar ** (1 sudu besar)
• 3 nos egg
• salt to taste

1. Boil ingredients with ** (water, palm sugar & white sugar). Set aside.
2. Lightly beaten the eggs. (tak beat pun takper).
3. Mix 1 & 2 with other ingredients, stir well and filter.
4. Pour on the bottom part when it ready. Steam till it set. I steam it for nearly 1 hour.
5. Let it cool before serve/cut.

Pandan Coconut Muffin

• 2 cup self rising flour
• 3/4 cup brown sugar
• little bit baking powder
• 1 egg (beaten a bit)
• 3/4 fresh milk
• 1/2 cup vegetable oil
• Pandan paste
• Descinated coconut
• Icing sugar for dusting (optional)

1. Sift flour and baking powder into a bowl.
2. Add sugar and beaten egg.
3. Add milk, pandan paste and oil. Mix well.
4. Spoon mixture into muffin case/muffin tin.
5. Sprinkle with descinated coconut.
6. Bake in a moderate oven (180 degree celcius) for 20 minutes or until it just set.
   Dust with Icing sugar (optional).
7. Tips - to get 'volcano muffin' heated oven to maximum heat, then lower heat to required temperature once muffin goes into oven.

Kari Ikan Kembung

Lepat Ubi

I suddenly feel like eating lepat ubi, and when i browsing my freezer i found those little amount of frozen grated topioca that i bought from oriental shop, sometime ago. I have no exact measurement for this recipe, just 'campak2' all the ingredients, and yet it turned out to be a nice sweet treat. Again, since i didnot plan to have lepat ubi yesterday, i never bother to buy banana leaf for wrapping. As ussual, i just use whatever stock i have..(guess what??) heheh what else..my dried bamboo leaf lerrrr :D

1. Grated topioca: amount - depending on how many lepat you would like to have. If you doing it from scratch, the excess water need to be drained before we mix it up with any other ingredients. Mine was a short cut, since i am using ready-frozen grated topioca.
2. Mix with grated coconut, palm sugar, white sugar and salt. As for me, for 1 cup of topioca, i add-in 2 heapspoon of descinated coconut, sugar and salt to taste. I would love to have dark color of lepat, so i put more palm sugar into it.
3. Wrap it in banana leaf. (but i wrapped it in dried bamboo leaf..)
4. Arrange all lepat in heated steamer, and let it cook (approximately half an hour).

Lattice Roller Pastry

Owwhhhh I love this! It's pretty cool toy!

Can you guys see the picture of 'blueberry pie' on the packaging box? Someone in this house has already pastering me with that..sape lagi kalau bukan 'my-baby-besar' ni kann :D

Lattice Tuna Puff

Normal tuna puff that i always had, but this time i simply use my not-so-new toy (lattice pastry roller). Pretty cool!

Ingredients: readymade puff pastry, canned tuna, mayonis, corn kernel, pepper.