Home-Made Pandan Kaya.

One of my favourite breakfast during my hostel years in secondary school is bread with butter and Kaya. For a few months I have been craving for it. Want to buy kaya from the Continental Shop but it seems that they ran out of stock. So I decided to make my own home-made kaya. Although it doesn't have the motherly taste but I have to say IT taste like a KAYA. Feel free to try to make your own and save some money from buying it from the shop.

Home-Made Pandan Kaya.

Ingredients:

Part A.
3 - 4 chicken eggs depending on the size.
300 ml of coconut milk.
240 gm of sugar.
A few drop of Pandan paste (if you want a caramel Kaya chuck this one out).

Part B. (The Caramel)
100 gm sugar.
150 ml or 2/3 cup of hot water.

Methods:

1. Combine all the ingredients in Part A together in a bowl and whisk thoroughly until all the sugar dissolve. Then sieve it into a pot.
2. Then make the caramel. Put the sugar in a small pot and dissolve it on a small fire without the water first. When it turn into a brownish liquid add the hot water and keep on mixing it. Then switch of the fire.
3. Combine Part A and B together and whisk both ingredient on small fire. Keep whisking until the Kaya thicken.

p/s: If you having problem to thicken the Kaya just add a little of corn-flour mixed with cold water. That what I did hehehehe

The recipe was taken from here: http://www.myresipi.com/top/detail/1953

~Rempeyek~ I LIKE

p/s: Don't want to say much in this entry.. Just that I found this in StarOnline... Rindu pula zaman masa ada arwah ayah.. buat rempeyek sendiri kat rumah sama-sama.. we never did buy any raya delicacies back then.. but now every things changed.. kuih raya...only two or three were home-made... the rest were bought in Bazar Ramadan or specially booked from professional baker...herm.. owh how do I miss making pineapple tart with my sister Sulaimah..Emah..nanti balik Malaysia kita buat ye tart sama-sama.

p/s/s: The ingredients are like the following --->

250g rice flour, sifted 1/2 tsp cumin seeds 1/2 tsp fennel seeds 1/2 tsp fennel powder 1 tsp coriander powder 2 tsp sugar 1 tsp salt, or to taste 60g cleaned ikan bilis, soaked and ground 1 tsp air kapur (optional) 500ml thin coconut milk 100g peanuts oil for deep frying

Recipe 6: Seri Muka

Herm...need a steamer.. Warid have one.. better ask him.. Hehehhe well yesterday I made myself Seri Muka a traditional Malay kueh (and I think Nyonya also). Back in Malaysia when I want to break my fast I love to have some kueh with me. So I decided to make some overe here because we cannot find any Bazaar Ramadan where we can just buy any kueh that we want. Well I have downloaded from the internet an e-book (pdf format document) entitled "100 Resepi Kuih-Muih Malaysia" ( 100 Recipe of Malaysian Kueh). Most of Malaysian traditional kueh are difficult to make and need lots of ingredients (suddenly I realised this). To make it worst it is hard to find some ingredients that is accustomed to Malaysia in Plymouth... like pandan leaves...lime stone water (air kapur) ect..ect... but I was lucky to find pandan leaves over here... frozen one.. but it is already good that we find it here yeah!!!! So.. with pandan leaves are available I decided to make some Seri Muka. Seri Muka is a kueh with two layers (as seen in the picture)...the green one is the custard layer with pandan juice (and also some green colouring) and the white one is glutinous rice steamed with santan (coconut milk). So here is the recipe... care to try??

Seri Muka.

The Glutinous Rice Layer.

Ingredients:

3 cups of glutinous rice.
3 cups of light coconut milk (santan cair daa..hehehe)
1/2 tsp of salt.

Methods:

1. Mix all the ingredients.
2. Oil a mould (cake mould or Loyang) and put the ingredients inside the mould. Then steam the rice until it well cooked.
3. After the rice is cooked, press the rice in the mould.

p/s: If you are using a spring cake mould (alah.. yang boleh buka bawah dia) better you steam the rice in a bowl. If not the santan will drip out. After the rice is cooked, then you press it in the cake mould. And the rice take about an hour to be cooked.


The Pandan Custard Layer.

Ingredients:

3 cups of thick coconut milk (santan pekat).
4 pandan leaves (make a juice out of it, just blend it with 1/3 cup of water and sieve a.k.a tapis it).
1/2 tspn of green food colouring.
1/2 cup of sugar.
1/2 cup of flour (wheat flour/tepung gandum).
1/2 cup of custard powder or corn flour.
An egg.
1 tspn of salt.

Methods:

1. Add all the ingredients in a blender, and blend it.
2. Sieve (tapis) the mixture.
3. After the rice been pressed, put the mixture in the mould on top of the glutinous rice.
4. Then steamed it again for about 30 - 40 minutes.
5. After the kueh is cooked let it cool down, not inside the freezer for a long time or the custard will become hard.

Hehehe so here you have it Seri Muka home made by me. Alhamdulillah akhirnya dapat rasa kuih ni..huhuh... by the way, when the kueh is cool then you can cut it. Cut into diamond shapes because it will look nicer hehehhe ok have a go on this recipe ok. Peace.

Recipe 5: Puding Kastard Jagung & Cocktail Buah

Hello readers.... another post in this holy month of Ramadan. Yes...today it will be labeled under recipe and food. Actually again this recipe is not mine.. but it is from the net. The story of this recipe goes back two days ago. While I was "lepak-ing" at Aziz's house after solat terawih...Aziz showed me this recipe from the internet. He said the name of the dessert was Kuih Sejuk (direct translation Cold Kueh.. weird huh), and I was "What???" because I never heard such name for a kueh... When he showed me the recipe then I know.. it is just the same with what my Kak Ngah always make when her friends come to visit her (not much for her family though)...what make it different was that the original one did not use any sweet corn in the pudding, but my sister use it in her recipe. SO that night we make it together and here is the recipe...

Custard Pudding.

Ingredients:

1 cup of custard powder.
5 cups of water.
1 can of sweet corn.
1 1/2 tbsp of sugar.

Methods:

1. On a stove boil the water first and add the sugar.
2. Then add the custard powder. Make sure u mix it well.
3. Then add the sweet corn and mix thoroughly.
   
4. On a medium fire mix until the mixture colour turn from light yellow into glazing yellow (kuning lutsinar) and the texture become stickier (pekat dan likat).
5. Put the mixture in a mould and let it cool down before you put it in the freezer.
   

Fruit Cocktail.

Ingredients:

1 can of condensed milk (or we always call it carnation milk)
1 can of fruit cocktail (mix fruits).
1/2 cup of water.
4 tbsp of sugar.
1 tsp of vanilla essence.
1 tbsp custard powder.

Methods:

1. On a stove boil the water and add the sugar.
2. Add the condensed milk and vanilla essence.
3. Then add the custard powder and stir well.
4. Lastly, add the fruit cocktail.
5. Let it cool and store it in the freezer.
   

p/s: If you like you can add Nata d' Coco when the cocktail cool.

This dessert is very easy and you can make it in a large sums. It is much better for you to make it the night before you want to eat it. So that you can make sure it will be very cold when you want to eat it. Do not worry that the pudding will not be that sweet, the cocktail will be much sweeter. Hope all of you can try this very simple recipe... Good Luck!!

Recipe No. 4: Curry puff a.k.a Karipap (orang Johor panggil Epok-Epok)

Dear readers, hehhehe my..my.. this week I am damn RAJIN cooking.. so today I managed to call my mum and ask her for the Curry puff recipe... Huhuhuh my mum was not feeling very well when I called her... A little bit worry... Mum...hope you can get over your cough after this.. Don't forget to take your medicine. Ok back to the story... actually this evening it was raining I and Ayunni was bored.. so we have a chat in his room... then we start to talk about food... About Basir great attempts to cook us Nasi Dagang yesterday... About our favourite food back in Malaysia.. About that it is now Durian season in Malaysia (wargh!!!!! nak makan durian!!!) About what to cook for dinner tonight (well it is my turn today...and I managed to whip up something great.. Ikan Haddock Bakar, Bayam Masak Belacan, Telur Dadar and Nasi Putih hehhehe Great what??) Then I started to browse the internet looking at websites and blogs concerning bout food and recipe. There was one particular website that caught my interest because all the great pictures that the moderator put inside it huhuhuu then my eyes were stuck to pictures of Malaysian Kuih...and particularly curry puff...so then I called my mum and ask her the recipe... So here it is folks...

Curry puff.



The Filling.

Ingredients:

5-7 potatoes (depending on the size..if it bigger use less)
2 tbspn of curry powder.
2 tbspn of blended dried chillies.
3-4 cloves of garlic finely chopped.
2 tbspon of blended onions.
Mince meat or even sardines, or tuna depends on what you like.
Salt to taste.
Oil for cooking.

Methods:

1. Cut the potatoes in small cubes and boil it for a while - until a little bit soft (My mum said to get rid the taste of "pahit" of the potatoes.
2. Heat the oil - add the blended dried chillies fried it and wait until it fragrance (or pecah minyak that what I always do) - Add the garlic and onion.
3. Add some water to the curry powder and fried it along with the other ingredients.
4. Then you can add the meat, sardines or what so ever additional things that you like.
5. Finally add the potatoes, mix it well and let the filling cool down for a while.

The Skin (Pastry).

Ingredients:

500 gm of flour.
3/4 cup of hot melted butter.
A little warm water (add some salt).

Methods:

1. Add the melted butter into the flour and mix it well - Make sure that the melted butter is still hot.. really hot.. my mum said if not the skin will not by crispy when you fried the curry puff.
   
2. When the flour is well mix with the butter add water bit by bit not to much at a time (You can feel the texture of the flour when it is ready).
3. Then knead the pastry according to the size of the curry puff that you like.

I think the rest of the work you can figure it out, knead the pastry, put the filling inside and clip the side of the curry puff. Well for me it was easy because I bring along with me from Malaysia a curry puff mold hehhehehehhe nasib baiklah terfikir masa packing barang hari tu. Well there you have it folks.. try it you will be satisfied with all the work at the end...trust me.

p/s: This recipe can make about -/+ 20 curry puffs.. depending on the size that you make.

Recipe No. 3: Carrot Cake with Cream Cheese Topping.

Hey...it has been long since I post anything in here huhuhu well a little bit busy with assignment.. Language Awareness (LA) or we can just say Grammar + a small boost of Linguistic....huhuh well to explain grammar with the limit of 1,500 words you wouldn't know where to start . Alhamdulillah I got a help from Jiejie.. he is the one who lent me his previous LA assignment and I see the light at the end of the tunnel huhuh I see hope in my assignment (wah lebih-lebih pula nie hahahha). Well to make it short I managed to finish it up huhu.. Ok.. done with assignment lets talk about the tittle of this entry huhuu Yes Carrot Cake....Well this evening I make a carrot cake after Izzati and Nad ask for me to make one. Well I do make one but all the ingredients were bought by them huhuhuhu So here is the picture of the cake followed by the recipe.. hope you'll like it cheers!!!

Carrot Cake.



Ingredients:

1 1/4 cups of peanut oil @ vegetable oil
4 eggs
120 gm of caster sugar
120 gm of brown sugar
100 gm of walnut mince roughly (or any nuts will do it)
1 cup or raisins
1 1/2 cup of grated carrot
250 gm of flour
1 tsp of baking soda
1/2 tsp of cinnamon powder (add the cinnamon powder and the baking soda into the flour)
1/2 tsp of salt

Methods:

1. Before starting, heat the oven to 180 degrees Celcius.
   
2. Whisk the egg until it fluffy. Add the oil, caster and brown sugar. Continue whisking.
3. Add the walnuts, raisins and carrots.
4. Using spatula mix the the flour mixture in and lastly the salt. Do it slowly..jangan tumpah huhuhu
5. When the mixture ready, put it in the baking mold let it rest for a while.
6. Then bake in the oven - Heat: 180 degree Celcius. Time: 60 -50 minutes. To make sure the cake is well baked, use a bamboo screwer or fork and pierce the cake, if it come out clean then the cake is ready.
7. Let it cool for a while and prepare the topping.

Cream Cheese Topping.

Ingredients:

250 gm Cream Cheese
100 gm of butter
100 gm of icing sugar
A little bit of lemon juice (optional but it taste better)

Methods:

1. Add all the ingredients in a blender or mixer and MIX!!!!
2. When the cake is already cool... spread all the topping on top of the cake.. let it drizzle down...lawa beb hehehhe
3. Chill the cake for one night in the fridge.... Tadaa!! You have yourself a carrot cake for the whole house!!!!!

Actually I got this recipe from the net but I forgot where it is from huhu well credit to the one who post it earlier in the net....
For me I like to make the cake less sweeter because of health thingy huhuhuh so I just use 100 gm of brown sugar and 100 gm or caster sugar. Bak kata Kempen Kesihatan Malaysia: "Kurangkan Manis dalam Makanan, Tambahkan Manis dalam Senyuman" sebenarnya dalam minuman huhuuhhuhu... what ever lah kan??? hahahah

p/s: woit House 20.. so how was the cake??? and to others I can make you this cake but buy the ingredients ok??? Dah sengkek dah huhuhuhuh cannot simply give treats to others huhu

Satay..satay...satay..

The night before Warid and Faiz embark on their journey exploring European countries (I don't know which countries they will be going... didn't ask both of them) I made some Satay... To be exact Chicken Satay... Actually it is for someone huuhuhuh ... and it was long since I make Satay and Kuah Kacang... so here the recipe.....

Satay Ayam

Ingredients:

Chicken or beef cut into small pieces (depends on how many you want to use but this recipe is for 1kg of meat)
3 big red onion
4 cloves of garlic
1 inch of ginger
1 inch of turmeric @ 1 tsp of the powdered one
1 inch of galangal
3 stick of lemon grass
2 tsp of cumin
2 tsp of black cumin
1 tsp of salt
Sugar (depends, for me I would like to add more sugar so that the meat will become sweeter)
Oil for drizzling during cooking the Satay.

Methods:

1. Blend all the ingredients, except the oil.
2. Marinate the meat for one night.
3. "Cucuk" or screw the meat to the bamboo screwer (make sure that you soaked the bamboo screwer with water first).
4. Then you barbecue it and drizzle some oil during the process of cooking it.

Kuah Kacang (Peanut Gravy)

Ingredients:

Groundnuts blended roughly.
4 red onions
4 cloves of garlic
1 inch of galangal
5-6 sticks of lemon grass
2 tbsp of blended dried chili
1 small bowl of tamarind juice
8-10 small pieces of Gula Melaka or Palm Sugar (brown sugar can be the substitute and if )
Oil for cooking.

Methods:

1. Blend the onions, garlic, galangal, and lemon grass and then fried it until you can smell it (naik bau dia huhhuhuhhu )
2. After a while add the blended dried chili and let it simmer for a while.
3. Add the tamarind juice .
4. Then the grounded nuts.
5. Lastly, add the salt and the Palm Sugar to taste.

p/s: If you like you can add mince meat in the kuah kacang. It is suitable if you going to eat it with some ketupat or nasi himpit.

Resepi No.1 : Ayam Goreng Berempah

Actually, this is not my first food that I cook over here in Marjon...because currently I only have the picture of this recipe so I think it will be right to post this one first... So that all of you who might be interested in trying this recipe will have a rough picture (or idea) how the outcome of the recipe should look like huhhuh ... I took the recipe from someone in the net but I have changed the original recipe... so help your self to this one

Ayam Goreng Berempah.

Ingredients:

1 whole chicken cut into 10 - 12 pieces
2 big red onion
5 cloves of garlic
1 inch or a thumb of galangal (Lengkuas)
1 inch or a thumb of ginger
1 inch or a thumb of turmeric (Kunyit) or 2 teaspoon of the powdered one
2 lemons grass (Serai)
2 tea spoons of cumin (Jintan Manis)
2 tea spoons of black cumin (Jintan Hitam)
2 table spoons curry powder
1 egg
Corn flour (4 generous table spoons or more)
Salt to taste
Curry leaves (if you have, if don't never mind)

Methods:

1. Cut and clean the chicken properly. Make sure you dried the water a little bit.
2. Blend all the ingredients - herbs and spices (except the salt, egg, corn flour and the chicken of course )
3. Then using hands ... Yes both of your bare hands make sure it clean!!!! Mix the blended stuff with the chicken properly and add salt to taste.
4. Let the chicken marinated with all the blended stuff for about an hour.
5. Before you fry it, add the egg and corn flour and mix it well.
6. Fry the chicken and put the curry leaves in the oil while you were frying.

Well there you have it the recipe that I have improvised... The taste was ok with me... By the way...this fried chicken remind me the one that we always eat in Pak Lang's Cafeteria (IPBArian you know what I mean) huuuhh Miss that friend chicken.. but this one is not the same as that one... a little bit different I think... because I can't find any curry leaves here (must look for it!!!!!! ) Just a tip for all of you.. dried the chicken properly (orang Melayu cakap tuskan ayam tu, bagi kurang air supaya tak banyak air masa nak goreng nanti). Hope all of you who read this post will try this recipe.... Thanks =)