Palmiers

Use puff pastry and sugar, make palmiers as in the picture below:

1. Sprinkle sugar on top of puff pastry (picture 1).
2. Fold in as in picture 2.
3. Fold in again like a small book as in the pic 3. Reep in the refrigerator to make it firm, about 30 minutes.
4. Slice it as in the pic 4.
5. Cook it in the preheated oven (high temperature) til golden brown and crispy.

Tauhu Sumbat

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.

Udang Sambal Tomato

• 700 gm medium/ large size or prawn, cleaned. Marinate with salt and tumeric before frying.
• Sufficient oil
• 1 large onion, finely diced
• 1 large tomato, diced
• Sufficient amount chilli powder/ blended dried chilli
• salt & sugar to taste

1. Deep fry the prawn til halfcooked.
2. Saute the diced onion til brown and soft. Add chilli, cook til the oil surfaced.
3. Add the diced tomato, stir and mash. Add salt and sugar to taste. Little bit water if needed. Add prawn.

Citrus Cheese

• 125 gm sweet biscuit, crushed
• 60 gm butter, melted
• 250 gm cream cheese
• 1/2 cup light sour cream/ plain yogurt
• 400 gm condensed milk
• 2 tablespoon lemon juice
• 1/3 cup orange juice
• 1 teaspoon orange rind
• 2 teaspoon gelatine, dissolved in 2 tablespoon hot water
• 2 egg whites

1. Combine biscuit crumbs and butter, press evenly into base of 24cm springform pan. Refrigerate until firm.
2. Beat cream cheese until smooth. Add sour cream, condensed milk, lemon juice, orange juice and orange rind. Beat until combined and beat in gelatine mixture.
3. Beat egg whites until firm peaks form, fold into cheesecake mixture. Pour over base, refrigerate until set.

Homemade puff pastry

I was eagerly wanted to make a homemade puffpastry since I have not found the big size of it in our market. In Sydney, they are selling it about the same size as A4. But here, the biggest size I'd found is 4X4 inches.

It isn't that hard as thought. Steps to be taken is just 'rolling, folding and resting'. The entire process of making it takes around 1.5 to 2 hours for small portion, but large volume may take about 6 hours.

Here is the recipe in detail:

1. 500 gm flour
2. Pinch of salt
3. Pinch of cream tartar
4. 1 egg
5. 50gm butter - for dough
6. 200gm cold water.
7. 375gm margarine pastry - for laminating

• Sieve together the flour, salt and cream tartar. Then add in the butter with rubbing method, to get a breadcrumb-like tecture. Remember, not to use your palm when you rubbing in the butter, but make a small pinch with your finger. Later, pour in the egg and cold water. Combine and knead to form a soft dough. Do not over work with it.
• Wrap the dough with cling wrap, let it rest in refrigerator for 15 minutes. It is ready for laminating after rested.
• Sprinkle the working surface with flour if necessary. Start the laminating by rolling the dough into a rectagular shape, approximately 1cm thick. Then cover 2/3 of the dough with the margarine pastry as in the picture 1A.
• Bring the uncovered surface (1/3 of the dough) to the midle, and fold in another end, as in the picture 1B. Seal the edges if necessary. This is to avoid the fat from coming out while rolling it.
• Again, roll the dough into rectangular shape and fold it as in the picture 2A and 2B. Wrap with cling wrap and rest it in the refrigerator for 15 minutes. It is now done with the first fold.
• Continue with the second fold. Roll it again into rectangular shape, as in 2A. And fold like a small book and in picture 3A, 3B and 3C. Rest it in refrigerator for 15 minutes.
• Continue with the third fold (last). Roll into rectangular and fold as in picture 2A and 2B. It is ready for use after rested in the refrigerator for at least 15 minutes. Picture 4 and 5 is the ready-to-use puff pastry.

Kerabu Pucuk Paku

• A bunch of fern shoot (pucuk paku)
• A kilogram of coackles
• 2-3 small red onion - finely sliced.
• 1-2 red chillies
• shrimp paste
• salt to taste
• sugar to taste
• lime juice to taste
• 2-3 tsb coconut paste (kerisik)

1. Cut small the fern shoot - about 1 inch long, and scald it in boiling water for about 1 minutes. Then rinse in cold water to keep the freshness and the color.
2. Cockles - Cook it in hot water for a while, and shelled.
3. Make sambal - blend chillies, shrimp paste, salt, sugar and lime juice.
4. Combine fern shoot, cockles, sliced onion and sambal. Toss with the coconut paste.
5. Serve.