Rojak Pasembor

Akok

Pulut Serikaya

I've been searching for this recipe for quite sometime. And most of the time, I found the same recipe as from the source below. My comment - got the wanted taste and texture, but not the look. The bottom part is to thick while the topping is to thin. I will definately use this recipe again with some modification -might reduce the glutinous rice to 1 cup and use smaller mould (6X6). I will get it equally then.

Source.

Cucur Cempedak

Combine 1/2 - 3/4 cup of pureed cempedak flesh, 1 cup flour, baking powder, salt, sugar and sufficient water. Mix well. Let it rest for approximately half an hour. Spoon and deep-fry till browning.

Cekmek Molek

• 400 gm sweet potato - boil till tender and mashed.
• Add 80 gm - 100gm wheat flour. Combine to form a dough.
• Devide into small balls, about the same size as small egg.
• Take a ball and flatten it. Place a teaspoon of sugar in the middle. Seal and shape.
• Fry till browning.

Pancake/ Waffle

I've seen this recipe earlier somewhere but forgotten who's blog was that. And later, 2-3 days ago..I've seen it again..this time @ Kak Ummi's blog.

Ingredients:

• 3 tsb butter - melted
• 1 egg
• A cup of self raising flour
• 1 tsp baking powder
• 1 tsb sugar
• A cup of fresh milk
• 1 tsb lemon juice - optional
• salt to taste

Instruction:

1. Combine and blend all ingredients. Avoid lumpy batter. Let it rest for 10 minutes.
2. Use non-stick pan to cook.
3. Batter can be used for pancake as well as waffle.

Peanut Butter and Jam Bread Pudding

I do not hesitate to give a try to this recipe after watching Anna Olson in her programme @ Asian Food Channel. Another bread pudding variation.

Ingredients

• 4 Tbsp unsalted butter
• 2/3 cup peanut butter
• 1 ¾ cups milk at room temperature
• 2 egg yolks
• 2 whole eggs
• 1/3 cup sugar
• 2 tsp vanilla extract
• 6 cups cubed egg bread
• 2/3 cup raspberry or other fruit jam
• turbinado sugar, for sprinkling (i use brown sugar)

Method

1. Preheat oven to 350F (180C). Melt butter and brush pan with half of it.
2. Add peanut butter to remaining melted butter and heat over low until fluid. Remove from heat and whisk in milk, then whisk in egg yolks, eggs, sugar and vanilla.
3. Toss mixture with diced bread and let sit 10 minutes.
4. Spoon mixture into preapred pan and dollop jam over bread, pressing in slightly to incorporate just a touch.
5. Sprinkle with turbinado sugar.
6. Place pan in a larger dish and fill it with an inch of hot tap water. Bake for about 50 minutes, until golden on top and set. Let pudding sit for at least 30 minutes before serving.
   Pudding can be served warm or chilled.

Bingka Telur

Recipe from Ela's kitchen. Hmmmm wondering where have this lady been missing yaa! Long time never heard any news from her.. :(

Ingredients:

• 6 eggs
• 2 cups of pandan juice, or 2 cups water with yellow coloring
• 2 canned coconut milk (400ml x2)
• 3 cups of wheat flour
• 2 cups of sugar
• salt to taste
• 4 tbsp butter - melted.

Instructions:

1. Combine and blend all ingredients. Avoid lumpy batter.
2. Grease pan/mould with 1 tbsp oil. Pour the batter into heated pan/mould.
3. Bake in the oven till browning. test with the skewer/tester.

Note: I only made half of this recipe. And since I made this without pandan leave, I add little bit vanilla essence.

Akok

I made this Akok by refering to recipe from Zaliana (Myresipi). Thanks Za.

• 150 gm palm sugar
• 100 ml water
• salt
• 200 ml thick coconut milk
• 5 eggs
• 30gm wheat flour
• pandan leave

1. Boil palm sugar with water, till dissolved.
2. Add coconut milk & salt. Let it cool/warm.
3. Add eggs, then flour.
4. Throw-in pandan leaves. Stir well.
5. Heat oven to 200 celcius as well as the mould (bahulu mould). Oil the mould.
6. Pour the mixture into mould and let it cook in the oven for 10 minutes.

Cucur Jawa

Ya allah..haii senang rupanyer buat kuih ni yerrr..sambil kelek nina leh bancuhhh hehhe :D, recipe taken from myresipi, as follows:

• 2 cups flour
• 1 cup rice flour
• half cup white sugar
• 1 cup palm sugar
• 2 cups water
• salt to taste

1. Boil both type of suar with water. Set aside and let it warm.
2. Mix both type of flour and salt, and pour sugar mixture into it.
3. Stir well and keep it overnite.
4. Fry till browning. Tips: I poured 1 scoop of oil for 1 scoop or batter.

Puding Roti

Roti Jala & Santan Durian

Roti Jala: Flour, egg, water, tumeric powder, salt : Incorprated & blended everything. Using a hopper mould, spread it into the skillet. Fold.

Santan Durian (Gravy): Durian, coconut milk, sugar & pandan leave : Cook all ingredients tilll thicken.

Burger Malaysia

Recipe from here.

• 200gm flour
• 140ml water/milk
• 2 tablespoon butter
• 2 and half tablespoon sugar
• Half teaspoon salt
• 2 teaspoon yeast
• **Oil for frying
• **Chilli achovies (sambal ikan bilis)
• **Cucumber
  

1. Except the ingredients marked **, knead everything to form a an elastic dough. Rest and proof to double the size.
2. Knead again and devide into 8 small balls. Let it double the size again.
3. Deep fry till golden brown.
4. Halve the bun, and serve with sliced cucumber and anchovies.

Keria

1. Incorporate mashed sweet potato (boil to tender) with flour & salt, form a dough. Not to much flour as it will fade the taste of sweet potato and keria will turn hard/chewy.
2. Devide into small ball and shape by flatten the ball and make a small hole.
3. Deep fry till browning.
4. Coating: combine sufficient sugar and little bit water. Boil till thicken. Sprinkle with little bit flour and add the prepared keria. Stir to coat.

Kuih Bakar

Kuih Bakar, recipe for Jaoyee myresepi. I like it! Super duper easy and yummy!

Seri Muka Bakar

Prepare bottom/base at the beginning. Cook the ingredients below, the same way as we cook the normal rice. Coconut milk may vary in quantity, as some glutinous rice may require less/more liquid accordingly.

• 3 cup glutinous rice
• 3 cups lite coconut milk
• salt to taste

When it ready, press in the cake/mould. Spray with little bit oil if necessary. Put aside while preparing the top.

Here is the ingredients for topping. Just blend everything and pour into prepared bottom/base. Bake into the oven with 180-190 degrees until set, approximately 1 hour.

• 5 no's eggs
• 300ml very thick coconut milk
• 1 cup sugar
• salt to taste

Good luck!

Pau (steam bun)

I am no longer 'performing' from my ussual kichen, where I had normally prepared food/took pictures for this blog. I left the house 2 weeks ago and now transit somewhere else before we sign off from Sydney for good. I left my job as well since last monday, and now I became soooo free for blogging. My routine since then is taking care of our 'Nina' as well as sitting in front of my laptop doing nothing hhehehehe.


I found few pictures of my cooking in my C drive. Those pictures were taken weekssss ago when I was sooo busy with packing and sending our stuffs to Malaysia, and some were taken during my confinement, which was nearly 4 months agooo hehehhehe, banyang kan lah!

So this Pau is one of it! Talking about this Pau, I just fallen in love with this recipe. I was like kena curse before this. Whenever I tried any pau recipe, it didnt turn out well all the time. Sometime terkecut la, sometime terkeras laa, but this one, wallaaaa! The picture tells i guess..

All I like about this recipe is, it does not require specific measurement. Just agak2 aje ok...

• 2-3 cups bread flour
• ** 1 tablespoon sugar
• **1 heap teaspoon yeast
• ** 50 ml warm water
• sufficient water to form dough
• 2 table spoon vege oil
• 1 and half teaspoon vinegar

1. Mix ingredients marked with **. Disolve sugar and let it sit for a while until yeast looks breezing.
2. Pour mixture 1 into flour. Mix it.
3. Add in vinegar, oil.
4. Add in water little by little and form a dough.
5. Knead to get elastic/smooth dough. What I did, I jut put them into my bread maker and let it do the job.
6. When it ready, filling as u like. Sit it for while.
7. Pour few spoons vivegar in the water when steaming. Steam in preheated steamer for 10 - 12 minutes.

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.

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).

Talam Tepung Beras

Had this kuih last week. Recipe from Ayu (Singapore). I like it! Will make it again sometime this week. Ayu's measurement is using senduk nasi, as the original recipe was from her mom. I will measure using scale, and put up the matric version recipe later :)