Nyonya chicken curry, another famous Peranakans cuisine from Malaysia. It is a kind of curry cooked without adding in curry powder. As I ...
Recipi for Fried sengkuan https://laycook.blogspot.com/2018/03/fried-jimaca-sengkuan.html https://laycook.blogspot.com/2018/09/homemake-thai-sweet-and-sour-chilly.html Chai Kuih pastry skin Ingredients A 200 g Wheat Starch Flour ( Tung Mein Fun) 100 g Tapioca flour 550 g water 5 tsp oil 1 tsp salt Method Sieve and combine wheat starch, tapioca flour in a mixing bowl In a saucepan add bring 550 g water salt and oil and bring to a super hot boil. Pour boiling water on the flours slowly using a wooden ladle, keep stirring combine until thicken and reach translucent light dough Set aside to rest for 5 minutes because it is too hot to knead. Knead dough till well combine and smooth Flatten and rolled out dough using a rolling pin, dough pastry into a circle and fill in the fillings. wrap and pleat the edge of the skin tightly to any desire own preference shape To steam Pre -Prepare a steamer with water to boiling stage and arrange the Chai kuih on the steaming tray. Brush lightly with some oil before steaming. Steam for 10 -12 minutes or until the skin is translucent. Garnish with chopped spring onion, garlic and chilly sauce That's it... Done... Notes: Should you feel your dough is sticky just pad pad some tapioca flour to get the right consistency just little will do so long it doesn't stick to your fingers My each dough is estimated @ 25-30 g each and fillings are around 20 g each You may roll for thinner layers as per own preference Cover the dough with cloth before use could prevent it from becoming hard
Assalammualaikum, salam Ahad semua. Sejak2 ni tekak bukan main mengada2, mengidam banyak benda, tapi bukan nak makan banyak sangat. Semal...
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The original recipe is adapted from Travelling Foodies. But, I have modified the recipe and method to suit my tastes. Thank you to Travelling Foodies for sharing this amazing recipe. This kuih is so delicious.
These chewy sweet potato onde onde are filled with a luscious surprise of melted gula melaka, creating a sweet explosion with every bite! Coated in a sprinkle of grated coconut, this snack is not just a feast for the taste buds but also a visual delight. Perfect for sharing at gatherings or enjoying as a sweet treat any time of day, these little gems are sure to win your heart!
If you are not familiar with this snack, you'll probably wondering what is Kuih Pie Tee or "Top Hat". It is a very popular Malaysian Nyonya ...
INTRODUCTION Regarding Asian cake of beehive or honeycomb structure, I have recipes for Malaysian Beehive Cake – Kek Sarang Semut..and And also Indonesia’s famous Honeycomb Cake – Bingk…
Tested Recipe with Slight Adjustment Adapted from Plilip Yoong’s Nyonya Deli Ingredients: 125g salted butter 100g caster sugar ½ tsp vanilla essence 2 eggs 1 cup all-purpose four 1 ½ tsp baki…
This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers on...
春风它吻上了我的脸，告诉我现在是春天 。。。。。。 哇！很快、很快就要过年了。 每逢春节，都会做黄梨塔。Ong Lai 嘛。。 Ong Ong Lai Lai！ Huat 啊！ 娘惹黄梨塔 材料: 牛油 100克 蛋黄 1个 低筋面粉 150克 玉米粉 2汤匙 糖粉 1汤匙 黄梨酱 约 150克 [做法] 1）把牛油和糖粉一起搅拌均匀至稍微发白。 2）加入蛋黄搅拌均匀。 3）筛入所有的粉类搅拌成面团。 4）把面团铺平，用模子压出花形，放在铺了纸的烤盘上。 5）将适量的黄梨馅搓圆，放在花形面团上。 6）预热烤箱，170度烘烤大约15 - 20分钟至金黄便可。 I'm will joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。 And Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
Tested Recipe with Slight Adjustment Adapted from Ricky Ng’s Nyonya Desserts & Snacks Ingredients: (I’ve only use half of the recipe and bake in an 8” square baking pan) 500g butter (250g…
This cendol recipe will give you a most fragrant cendol with a great texture and fragrance!
I love eating Nyonya Kuih like Kuih Talam, Kuih Lapis, Seri Muka but it hard to come by especially here in PA, USA. I am able to buy it in NY but it just doesn't taste like the one from back home. One of my all time favourite is Kuih Lapis. I like eating it layer by layer. Diana and I made this yesterday and 'voila' it turn out pretty good. Our next kuih project will be Kuih Talam.
Ingredients 350g rice flour 25g green bean flour (lek tau hoon) 500ml coconut water 350g sugar 1tbsp instant yeast 50ml coconut milk ...
Onde-onde (also spelled as ondeh-ondeh) are made with pandan (screwpine leaf) infused dough and filled with Gula Melaka or palm sugar. Roll them with grated coconut before serving.
Finally, I got the texture and taste that I like. Chewy, soft, fluffy and less kan sui taste (soda taste). I have tried several Ma Lai Gao or Ma Lai Kou recipes these two weeks and they taste more like steamed egg cakes instead. This is the fourth Ma Lai Ko or Ma Lai Gao I made.
It's the time of the year again..... it's the last school term & as the end-of-year assessment is drawing near, we are scrambling to comple...
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Like many Overseas Singaporeans, cooking a traditional dish without being able to get the main ingredient is a real setback. Believe me, it...
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This detailed kueh salat recipe will give you all the information you need to make the ultimat kueh salat which you can serve at a cafe for $$$$ a piece.
The original recipe is adapted from Travelling Foodies. But, I have modified the recipe and method to suit my tastes. Thank you to Travelling Foodies for sharing this amazing recipe. This kuih is so delicious.
Share by Fun Ivy 材料： 低筋面粉 160g （或普通面粉） 糯米粉 130g 幼糖 70g 即溶酵母 1茶匙半 清水 适量 斑斓水 50g （斑斓叶加少许水搅拌机搅成汁，隔渣） 玉米油 8g 做法： 1. 将幼糖、酵母和斑斓水混合，搅拌至融化，发酵至有很多洞孔。 2. 将面粉和糯米粉混合过筛。 3. 加入斑斓水，慢慢揉成团，这时会很干，慢慢加入适量的水揉到光滑不沾盆。 4. 最后加入玉米油，揉至面团充分吸收油。 5. 然后分割成同等份，1粒约50g，手沾油把面团搓成圆形，放在香蕉叶待发30分钟。 6. 水滚，大火蒸12分钟。熄火，蓋子打开小缝散热，5分钟后才拿出，喜板就会圆圆美美，不会皱皮。 注：斑斓水和清水加到来大概120-到130g。面团是有点粘手的哦！ 可参考Rachel 喜板 注： 1. 蒸好后揭开蒸锅盖子留个小缝口保持5分钟，让温室和锅内的温度调和一致，别让水珠滴到喜板上；这样喜板的表面就不会因为热胀冷缩而导致面皮变得皱皱的。 2. 可以盖上布或铺上锡纸以防水珠滴到喜板上。 3. 蒸的时候在水中滴几滴醋，有帮助去除喜板发酵味道。 相关文章：南瓜喜板 Picture by Ee Ee
No matter how varied our choices can get whenever we walk into any cake shop these days, I've not met anyone who doesn't like t...
I have a can of rojak sauce that I bought for making rojak and then I changed my mind on it. So to finish up this bottle before it expires, I used it for Grilled Taupok with Rojak Sauce. Getting the Tau pok component was easy. The main star is the sauce that goes with it. I am not sure whether I gotten the right rojak paste 虾膏 as it was really watered down when I add the tamarind juice. Decided to bin it and restart another batch. This time round, I added lime juice for that tang instead of tamarind juice. It tasted much better. I opted to serve the roasted peanut separately as I didn't want to lose that crunch. I think this will make a wonderful sides dish for our next BBQ. What you need: 20 fried taupok beansprouts cucumber 1 can of rojak paste Method: Slit an opening on the taupok. Set aside. Cut the cucumber into thin strip. In a pot of boiling water, blanched the beansprout until it is cooked. Remove and add it into a bowl of ice water to stop it from cooking further. Remove and drain. Mix beansprout with cucumber and stuff as much into the tau pok pocket. Grill them until crisp. Drizzle sauce into the beansprouts and add in peanuts. Serve. Rojak sauce Mix the can of rojak paste with lime juice. Season with sugar (mine somehow already sweetened). Dilute a little with warm water if it is too thick. Mix to desired consistency.
INTRODUCTION Tapioca or cassava is a tropical root and I believed most Singaporean and Malaysians are very familiar with this root. In fact, I grew up with this familiar childhood root. When I was …
