我思念已久的粗叶粄，提早亲临我家了！ 这得谢谢两位美女贵人。 谢谢靓二，谢谢网友，Celebi Chu. 因为上月杪潮州鼠麴糕的分享后，获得好几位网友的关注。 然后私信我，她们愿意和我分享我梦寐以求的粗叶， 这份浓情厚意，让安迪好感动！ 在这借机向各位说声谢谢，感恩哦！ 但居于要事缠身，暂时无法前去要领。 （年秒方便时，定会找你们喝茶表谢意） 没想到。。。。。。。。 乐于助人的CC竟然人在国外也拜托他的家人给安迪送过来， 我。。。。。。。。除了由衷地感谢，还添一分感动！！！ 久违了。。。。。。 我思念的味道。 在熬煮粗叶时，那股醉人的香气， 我觉得我是幸运的！ 只因为自己对粗叶的挚着，经过精彩寻寻觅觅的过程， 最 后不止如愿以偿，还交了两位善良的好姐妹。 粗叶粄 （可做14个） 食谱参考：这里 皮料 ： 60g干粗叶或120g新鲜粗叶（煲软，沥干） 75ml沸水 75ml油 100g幼糖 300g糯米粉 馅料 ： 2汤匙油 200g甜菜脯（洗净，沥干） 1汤匙蒜茸 - 炒香 调味料： 1 1/2茶匙幼糖 1 1/2茶匙黑酱油 12/茶匙胡椒粉 1汤匙水 做法： １）热油，爆香蒜蓉，加入甜菜脯和调味料炒匀，盛起待用 ２）将煲软的粗叶打烂，加入油和幼糖拌匀。 ３）倒入糯米粉，加入沸水拌成软团。 ４）取一份小面团裹入内馅，封口搓圆，按入模子。脱模，排放在涂油的香蕉叶上。 ５）蒸锅水滚，，中火蒸7分钟或至熟。 * 皮重 ：45克； 内馅：15克* 粗叶(Ramei leaves) Oh Ku Kuih ~ Ramie leaf (Yields 14 pieces) Skin ： 60g dry Ramie leaves or fresh Ramie leaves (cooked and drained) 75ml boiling water 75ml oil 100g caster sugar 300g glutenous flour Filling ： 2 tbsp oil 200g Sweet preserved turnip (cleaned & chopped) 1 tbsp chopped garlic Seasoning： 1 1/2 tsp sugar 1/2 tsp dark soya sauce 1/2 tsp pepper 2 tbsp water Method ： 1. Heat up oil, saute the chopped garlic until fragrant,add in chopped preserved turnip,stir evenly. Add in seasoning stir well. Dish up and set aside. 2. Blend the cooked Ramie leaf into paste. In a mixing bowl pour in the Ramei paste, oil and sugar, mix well. 3. Add in glutenous flour and boiling water, mix well to form a soft dough. 4. Wrap the dough with the filling, seal up and press into the mould. Unmould it and place at the greased banana leaf. 5. Steam the Oh Ku Kuih with medium flame for 7 minutes or until cooked. * Skin weigh : 45g; Filling weigh : 15g* 第一口咬着自家蒸的粗叶粄，也不理他究竟有多美味， 就感觉满满的久别重逢之喜悦。 哈。。。。。哈。。。。。 是不是很感性叻？ 皮软带Q, 有股迷人的香气。 搭上蒜香菜脯，自树一格， 叫我痴，叫我迷。 ***** Enjoy ! ******
When I made my first Angku Kuih just less than two weeks ago, the filling was a bit too dry to my taste. Well, can't blame me as this is ...
I made this Kuih Kaswi Pandan talam style (in a tray) and then cut it into individual pieces. This is how it is supposed to be; cut and rolled in fresh shredded coconut. Some does it in mini cups that
Do you have any idea how the Asian elderly spend their evening or night everyday after dinner ? Well, majority will stay at home with thei...
Recipe video above. Deep bronze and crispy on the outside, vivid green, moist and fluffy on the inside. Delicately spiced with a beautiful fresh herb flavour, these falafels are the perfect balance of flavour, texture and can't-stop-eating-them delicious! Best served fresh out of the fryer. Recipe requires 12 hrs+ soaking time.
Delicious recipes for home cooks.
INTRODUCTION I have prepared these a few days ago and I am rushing out the recipe tonight though I am very tired. My rationale is very simple, some readers may need a huat kuih recipe before Chinese New Year. Huat Kuih means prosperous cake and in my childhood time, all the huat kuihs are rice […]
Made this easy HUAT KUIH again this morning for prayers.. Only four ingredients are needed. HUAT KUIH Ingredients 180 g of rice flour 60 g of icing sugar 150 ml of water 1packet of Eno salt Method 1. Heat up a steamer with the cupcake liners inside until fast boiling. 2. Mix flour icing sugar and water together until no lump. 3. Mix in Eno salt plus a drop if coloring . 4. Scoop batter into the cupcake liners. {\rtf1\ansi\ansicpg1252 {\fonttbl\f0\fswiss\fcharset0 Helvetica;} {\colortbl;\red255\green255\blue255;\red0\green0\blue0;\red255\green255\blue255;} \deftab720 \pard\pardeftab720\sl280\partightenfactor0 \f0\fs36 \cf2 \cb3 \expnd0\expndtw0\kerning0 \outl0\strokewidth0 \strokec2 } 5. Steam for 18 minutes. Only thesis four ingredients Hope you like my post today. Cheers and have a nice day. Luv from Kim
Pumpkin has natural orangey yellow colour, it gives Pumpkin Huat Kuih a nice orangey yellow colour . Huat Kuih (发糕) is a Chinese cupcake-like pastry. When steamed, the cake will split into beautiful sections at the top which signify good luck.
INTRODUCTION First of all, I have to apologize that the images were not as satisfactory as I wanted it to be as it was captured at night after I prepared the Kuih. I made the wrong decision of preparing it at evening.. As the kuih cannot be kept for long (preferably not overnight), I have […]
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Oh my goodness! I have finally found the perfect recipe of my favourite kuih. (clap clap clap!) I've been searching high and low f...
Pandan Angku Kuih is an angku kuih with Southeast Asian flavour, the green colour skin is made with fresh pandan juice and it is filled with gula Melaka coconut filling.
After many attempts with various kuih talam recipes, this is the one I am most happy with. The texture is so smooth and tender that me...
This black sesame kuih is actually originated from Hong Kong if not mistaken. It is one of the many popular dishes served in most of the ...
INTRODUCTION If you goggle images of Kuih Talam, the images that was presented may not necessary a green and white colour kuih talam. It can be brown and white, it can be savoury like talam berlauk…
Updated post on 16-2-2017 As promised, I have updated a recipe with sweet potatoes and since this is not for praying, I have added cranberries to enhance the taste. The recipe is actually the same by just adding sweet potatoes to the dough. I personally find that it is slightly softer and the taste will […]
This Gula Melaka Huat Kuih is soft and fluffy, it has a nice coconut palm sugar fragrance. Evaporated milk is added to give it a richer taste, you may replace with thick coconut milk too.
When I made my first Angku Kuih just less than two weeks ago, the filling was a bit too dry to my taste. Well, can't blame me as this is ...
Updated post on 4-5-2015 Today I have experiment with more flour and the results is very satisfactory, the recipe is therefore updated. INTRODUCTION I have a confession to made. I have many huat ku…
INTRODUCTION All Huat Kuih looks the same but they are different. Different in terms of taste and texture because it is made using different leavening agent and different flour. Not many people will know how importance is this huat kuih recipe to me. It is my childhood huat kuih not because it was sold in […]
Easy to make, soft and fluffy Banana Huat Kuih, it is eggless and no artificial flavouring added. Rice flour is used to replace part of plain flour to help the huat kuih blooming well.
Pumpkin Glutinous Rice Kuih (Pumpkin Seri Muka) is similar to Kuih Seri Muka, the bottom layer is made with glutinous rice.
Kuih Pulut Tekan (a.k.a. Pulut Tai Tai) is a popular Nyonya dessert, the meaning of “pulut tekan” is “pressed glutinous rice”. Kuih Pulut Tekan is always served with kaya (coconut egg jam), therefore it is also called “Kuih Kaya”.
APAM MENTEGA GULA HANGUS Posted by MamaFaMi Source : Yatie Ingredients A : 1 1/2 cup granulated sugar 1 cup water (I used hot wate...
Updated post on 12/1/2017 While Kuih bangkit is an iconic traditional cookies that are well liked by many but not everyone like kuih bangkit because it is rather dry. Therefore, I have toyed with adding melted butter to the dough and it is less dry and the butter aroma will not be crashed. I […]
Nian gao (Chinese: 年糕, means Chinese New Year cake) is a must-have food during Chinese New Year. It is a homonym for “higher year”, which means raising oneself higher in the coming year.
INTRODUCTION If you goggle images of Kuih Talam, the images that was presented may not necessary a green and white colour kuih talam. It can be brown and white, it can be savoury like talam berlauk…
My journal as a Singaporean home baker and cook on tried and tested recipes.
