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Archive for March, 2011

Kueh Kosui

 Recently,  i made another Malay Kueh, Kueh Kosui.

Love the Gula Melaka taste. I made this huge lot of kueh on the day of my mother-in-law’s birthday and they were almost all eaten up by her friends during the dinner. I am so glad that they enjoyed the kueh a lot.

Here’s the recipe. Have a try; they are really nice. I have searched and found several recipes and decided on this one adapted somewhere from internet but unfortunately, I have forgotten the link.

Ingredients:

(A)

50 g sugar + 3 tbsp water
500ml water
250 g Gula Melaka
1 tbsp santan powder
2 pandan leaves, cut into small pieces

(B)

100g tapioca flour
160g rice flour
20g glutinous rice flour
500ml water
1 tsp alkaline water

(C)

1/2 freshly grated coconut
1/2 tsp salt

Method:

1. Put sugar and water to caramelize. Add in the 500 ml water as soon as the sugar turned brown. (Be careful here as there would be splattering of the very hot liquid; I have experienced that; so try not to use too shallow a pot for obvious reason)

2. Add in the rest of the ingredients in (A ) and bring it to a boil to dissolve the gula melaka. . Strain for any lumps and leave aside to cool.

3. Mix everything in (B) together till a smooth batter is formed.

4. Add in the gula melaka syrup and cook over low heat till the batter is slightly thickened. (Make sure you must stir constantly)

5. Pour batter into mould and steam over boiling hot water for about 40 minutes (for the big bowl I used) and about 15 minutes (for the small chew kueh mould I used).

6. Cool the Kueh Kosui before you cut into pieces .

7. Coat them with the steamed coconut and serve.

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Jap Chae

Last weekend, we had home-cooked korean cuisine. The main course made was this Japchae. Very appetizing dish and I really love the texture of the Korean starch noodles (you can purchase them from the Korean supermarket).

This is an easy dish but it takes up quite a lot of time as you need to prepare and cook almost each ingredient separately before mixing them together.

And here’s the recipe:

Japchae  (Serves 4)

Ingredients:
250g Korean starch noodles
150g Minced pork meat
1 big bunch of Spinach

1 packet of ‘jin zhen gu’ mushroom
6 shitake mushroom

1 onion
3 cloves garlic
2 eggs

Seasoning:
2-3tbsp Soya Sauce
1tbsp Sesame Oil
1-2tbsp Sugar
1-2tbsp Roasted black sesame seeds

Method

  1. Blanch spinach and wash with cold water. Squeeze out the water and cut the spinach into 2 inches length and mix it with 1/2 tbsp soya sauce and 1 tsp sesame oil.
  2. Fry onion slices (cut into thin slices) till soft.
  3. Fry egg and cut into thin strips
  4. Fry chopped garlic, mushroom and mince meat together with some a pinch of salt and ½ tsp pepper. I used truffle oil to fry for this one.
  5. Boil the noodle for about 3 min till soft. Drain. (No cold water washing)
  6. Add the seasonings into noodle and mix quickly.

Mix in all other ingredients cooked.

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