MALAYSIAN TRADITIONAL CAKES
KUIH LAPIS (MALAY
LAYER CAKE)
Ingredients
4 cups coconut milk
2 cups rice flour
1 cup sugar
A pinch salt
Colouring
Pandan leaves
Method
Add and mix together coconut milk, sugar, salt and rice flour. Stir well.
Divide the mixture into 2 portions. One portion add in colouring, preferably red and the other portion remain white.
Steam one layer at a time, alternating the color.
Note :
To ensure dough do not stick to the container, it is advisable to rub the container with a little oil. During steaming the water from the lid usually has the tendency to drop into the dough layers. This can be avoided by ensuring the lid remains dry. The layers are cooked if it does not stick to the touch.
LEPAT PISANG
(BANANA CAKE)
Ingredients
11 pieces of banana (small bananas) or 6 pieces Chiquita bananas
1 bowl coconut milk
0.4 cup sugar
1 ½ cup flour
½ tsp salt
Banana leaves (soften)*
Method
1. Mash the bananas
2. Add in the flour, coconut milk, sugar and salt. Mix well.
3. Add in 2 tbs of the banana mixture into the banana leaf that has been cut into squares. Wrap individually.
4. Steam for 15 minutes.
* To soften banana leaves for wrapping, either scald in boiling water or pass quickly over flame. If time permits, sun banana leaves for two hours. This gives them a better fragrance.
Ingredients
Roti Jala (pastry)
500 g flour
1 whole egg
½ liter coconut milk
Yellow food coloring
Salt to taste
Durian
Sauce
250g durian meat
200g brown sugar/granulated sugar
3 blades pandan leaves
1 cup coconut thick milk
Method
A. Roti
Jala
1. Blend all the ingredients and avoid lumps
2. If there are lumps, you need to sieve the mixture.
3. The mixture is ready to be put in the special roti jala gadget and spread over the pan.
4. Continue this until the mixture finishes.
B Durian Sauce
1. Bend half of the durian meat in a blender
2. Combine all the other ingredients with the bended durian meat and cook over moderate heat.
3. Continue to stir the mixture avoiding an over boil. Once the liquid thickens, switch off the fire. Sauce is ready to be served with the roti jala.
Noriah Zahariah
Ingredient
200 g mung bean ( skin discarded, boil and ,mash )
200 g glutinous rice flour
1 piece of palm sugar ( gula melaka ) - cut into small pieces
Shred coconut
Salt
Water
Method
1. Knead the glutinous rice flour and mung bean together with a little water till soft.
2. Roll out the dough into marble size balls and insert a piece of brown sugar into each ball and cover with the dough.
3. Boil a pot of water.
4. Boil the dough balls and once the balls float, it is ready.
5. Roll the balls with shred coconut that have been added with a pinch of salt.
6. The balls are ready to be served.
Noriah Zahari
Ingredients
1 cup thick coconut milk
1 cup egg
2 cups sugar
Method
1. Separate a few tbsp of sugar and put it in a small saucepan.
2. Mix the rest of the sugar with the coconut milk and eggs.
3. Mix them well till everything dissolves.
4. Steam the mixture on a slow fire, stirring continuously.
5. Heat the sugar that is in the saucepan to make a caramel
6. Dissolves the caramel into the coconut milk/egg mixture that will still be in the steamer.
7. Stir until the mixture thickens.
Note :
The recipe can be prepared in a double boiler instead of steamer.
Michelle
Ingredient
250g flour
250 ml fresh milk
1 ½ tsp yeast A
Sugar
Salt
Margarine
Filling
Grind roasted groundnuts
Granulated sugar
Cream of corn
Method
1. Mix all of ingredients A and leave aside for 1 hour.
2. Heat the pan and wipe with margarine.
3. Spread one ladle or more of the batter into the hot pan like making pancakes.
4. Once bubbles form, sprinkle the filling.
5. Cover the pan.
6. Fold the pancake in half once it is cook.
Noriah Zahari
Ingredients
500g sweet potatoes ( boil and mash )
200g condense milk
150g granulated sugar
4 eggs
½ tsp pandan essence
50g margarine
120g flour
600ml thick coconut milk
Method
Mix all the ingredients together well and bake in the oven preheat at 180 celsius for 1 hour.
Ingredients
½ can Lady’s Choice custard flour
5 eggs
250g butter/margarine
2 cups flour
½ cup sugar
½ can condense milk
½ tin evaporated milk
Boiling water
Method
1. Beat butter and sugar until light and fluffy
2. Beat in eggs one at a time until combine
3. Beat in the condense milk and evaporated milk
4. Fold in the flour
5. In another container, mix the custard flour with a little water to form a paste.
6. Quickly pour in boiling water onto the custard paste, stirring vigorously as to avoid curdles.
7. Mix both flour mixture, combining well
8. Bake till ready.
Pn Aina Jamaian
|
Bahan
Pulut: 2 cawan
pulut putih (dikukus) 1 cawan
pulut hitam (rendam 1 malam) Cara
penyediaan pulut: Rebus
pulut hitam yang telah direndam sampai empok, buang airnya. Campurkan dengan pulut putih dan kukus
lagi Sapu acuan (seperti loyang empat segi)
dengan minyak, tuang pulut, ditekan-tekan, dan biarkan sejuk. Bahan hijau: Daun pandan 1 cawan
tepung beras 1 sudu
besar tepung jagung 1 sudu
kecil kapur sirih Warna hijau, jika suka Cara
penyediaan bahan hijau: Daun
pandan dikisar dengan 5 ½ cawan air Satukan
semua bahan-bahan dan dikacau atas api yang sederhana sehingga pekat dan
mengeluarkan buih (Tips: Lalukan sendok, juka lubang tutup cepat menunjukkan
dah masak) Tuangkan
atas pulut Biarkan
sejuk. Bahan
Air Gula: 5 buku
gula kabung 2 cawan
air Cara
penyediaan air gula: Rebus
gula kabung bersama air sehingga larut dan pekat Bahan
Santan: 1 tin
santan 1 ¼ tin air 3 sudu
besar tepung beras 1 sudu
besar gula garam
secukup rasa Cara
penyediaan santan: Kacau
semua bahan di atas api sehingga pekat |
Puan Nuriah
Zahari, 6 December 2004
CAKES
Ingredient
A
250 g buttercup ( butter )
1 cup lukewarm water
1 ½ cup granulated sugar
½ - ¾ cup cocoa powder
Ingredient B
2 cups flour
1 tsp baking powder
2 tsp soda bicarbonate
Ingredient C
2 eggs
1 tsp
vanilla essence
½ cup evaporated milk/ coffee milk
Method
1. Put ingredients A in a double boiler, heat till the butter melts and cool till lukewarm
2. Sieve ingredient B together
3. Slowly fold in B in A
4. Add in C to 3, mix well, try to avoid clumps. If there are clumps, sieve the mixture.
5. Bake in a preheat oven at 160 celsius for 45 mins – 1 hr.
Ingredients
1 cup margarine
1 cup granulated sugar
1 – 1 ½ cup mashed ripe bananas
2 cups flour
3 eggs
1 tsp bicarbonate of soda
1 tsp vanilla essence
Method
1. Beat margarine and sugar till light and flluffy
2. Beat eggs separately and beat into 1
3. Sieve flour with bicarbonate of soda and fold a little at a time into 2
4. Lastly add the banana and vanilla essence, mix well.
5. Bake slowly in the oven of 180 celsius till cook.
Ingredients
1 piece of cake ( pound or any plain type )
1 tin fruit cocktail
1 cup custard flour
1 cup sugar
6 cups coconut milk
A pinch of salt
1 box Nona jelly crystals
1 can evaporated milk/coffee milk
Method
A - Bottom Layer
Cut and arrange the cake at the bottom of a container measuring
½ - ¾ inches and pour over the juice of the fruit cocktail.
B - Middle Layer
Mix the custard flour, coconut milk, sugar and salt well and cook on a slow fire till shiny and thick.
Pour this over A
C – Top Layer
The jelly mixture is prepared according to the instructions on the box.
Add the fruits on top of the custard layer (B, which has cool down ) and slowly pour in the jelly mixture. Cool the pudding and serve with evaporated milk.
Ingredient
2 ½ ib soft cream cheese
1 ¾ cup granulated sugar
2 – 4 tblsp flour
¼ tsp salt
6 eggs – beat the egg white till light and fluffy
½ cup heavy cream
A pinch of nutmeg or cinnamon powder
A little lemon juice
1 box jelly crystals
1 cup fruits/berries
Method
A – Base of the container
Crush the biscuits, mix in 1 tbsp icing sugar and ¼ bar of melted butter
Press the biscuit mixture on the base of the cake container.
Heat in the microwave for 1 minute on high.
B
In a skillet mix ¾ cup black current jelly and cook with 2 tbsp water or follow instructions on box.
C - Preparing the Cake
Beat cheese and sugar till fluffy
Beat in the egg yolk
Mix in the salt
Fold in the flour, mix well
Beat in the cream, nutmeg/cinnamon and lemon jus
Pour the batter on to the prepared biscuit base container (A)
Bake a preheat oven at 130 celsius for 1 hour
Cool the cake
Once the cake has cooled down, arrange the fruit on top of the cake and slowly pour the jelly mixture to cover the fruits. The cake is really once the jelly sets.
Note :
It is advisable to prepare the cake one day earlier before consuming.
Roza Abdullah
Ingredient
8 oz butter
8 oz self rising flour
8 oz sugar
Juice from 1 orange fruit ( grate the skin )
4 eggs
1/3 cup fresh milk
Method
1. Cream butter and sugar till light and fluffy
2. Beat in eggs one at a time.
3. Add in the orange juice, orange rind and milk. Beat well.
4. Fold in the flour a little at a time. Mix well.
5. Bake in the oven till cook.
Salmiah Ahmad
Ingredient
2/3 cup sugar
¼ cup flour
¼ tsp salt
¾ cup fresh milk
1 cup cold butter
1tsp vanilla extract
Method
1. Mix sugar, flour and salt in a wok
2. Add in the milk. Mix well.
3. Cook over slow heat till it thickens. Leave it to cool.
4. Beat the cold butter with a mixer at medium speed till soft.
5. Add in the vanilla extract and mix well
6. Mix everything and leave it in the fridge for a few minutes before using it.
Note :
This icing is suitable to be use as a cover for the whole cake or for writing.
ROZA
Ingredients
½ cup solid vegetable shortening
½ cup butter/margarine (115g) *
1 tsp vanilla extract
3 – 4 cups sifted confectioners sugar ( icing sugar ) ( 1 lb )
2 tbsp fresh milk **
Method
1. Blend butter and shortening in a mixer
2. Add in vanilla extract
3. Add in 1 cup of icing sugar at medium speed
4. Mix well.
5. The mixture will look stiff then add in milk and mix at higher speed till light.
6. The icing is ready and need to be covered if not use
7. The icing can last for 2 weeks if kept in an airtight container in the fridge.
* Substitute all vegetable shortening
** Add 2 more tsp milk or corn syrup per recipe to this for icing cake. Add more confectioners sugar or chill icing to siften.
Note:
This icing is suitable as a covering for cakes and also to make icing flowers and leaves.
Roza
Ingredient
6 whole eggs
3 egg yolk
105g fine flour ( if none use ordinary flour )
225g cream cheese
150g butter
1 tbsp ovallete
100g castor sugar
Method
1. Beat cream cheese and butter.
2. Beat eggs, sugar and ovallete. Then fold in the flour well.
3. Add 1 to 2
4. Bake for about 30 – 40 minutes in a preheat oven of 150 celsius.
Norayah Rosli
Ingredient
250g cream cheese
2 x 179g Nestle cream
125g butter
½ cup sugar
3 x 150g petit biscuits ( marie biscuits )
1 cup warm milk ( to soften the biscuits )
Topping
¼
cup cocoa powder
1 small can condense milk mix all the ingredients in a pot and heat on
¼ tsp salt low heat till the butter melts.
125g butter
Chopped nuts
Method
1. Cream butter and sugar till light and fluffy.
2. Beat in the nestle cream for a while.
3. Cream in the cream cheese, well mix.
4. Dip the biscuits in the warm milk and arrange one layer at the bottom of the cake container.
5. Scoop the cheese mixture and spread over the biscuits.
6. Arrange another layer of biscuit on top of the cheese mixture.
7. Continue to do the layers till all the cheese mixture finishes.
8. Pour over the cooled topping over the cake. Set the cake at least 2 hours in the fridge before serving.
Norayah Rosli
|
|
|
Ingredient 300g cream cheese (man chow brand) 340g Nestle cream (2 x 175g) 300g butter 100g caster sugar 250g / 232ml evaporated milk (carnation/ideal) 3x 150g petit biscuit (marie) |
|
Method
Beat butter, cream cheese and sugar until creamy and white. Heat milk till warm, soak biscuit and arrange in a rectangle dish. Spread the cream over the layered biscuit until fully covered. Repeat the layer of biscuits and cream until finish. Keep in fridge for 2 hours. |
|
Topping
¼ cup cocoa powder 1 small can condense milk 125g butter Chopped nuts ¼ tsp salt
Mix all the ingredients in a pot and heat on low heat till the butter melts. |
Jamaliah Salawi, 20 December 2004
|
Bahan A: 110g tepung naik sendiri 5 biji kuning telur 100g gula halus 4½ tbsp minyak jagung 8 tbsp air pandan ½ tsp garam
Bahan B: 6 biji putih telur 1 tsp cream of tartar
Cara: Pukul
kuning telur hingga kembang Campurkan
bahan A yang lain dan kacau hingga sebati Pukul
bahan B hingga kembang (tips: kalau diterbalikkan mangkuk isi tidak jatuh) Campurkan
bahan A dan B dan kacau hingga sekata Tuangkan
ke dalam acuan chiffon (tips: jangan gunakan non-stick, jangan sapu acuan
dengan minyak, gunakan kertas kek OK) dan bakar pada suhu 150-160 deg C
selama 40-50 minit. Sebaik
sahaja dikeluarkan dari oven terbalikkan bekas kek dan biarkan sehingga kek
sejuk. Alternatif : Untuk membuat kek
chiffon orange, gantikan air pandan dengan 4 tbs juice mandarin
orange/sunquick dan 4 tbs air |
Pn Bashah Azmi, “Perwakilan”Den Haag
SAVOURY
KARIPAP
Ingredient
Pastry
1 kg flour
¾ bar of the butter (melted)
Water and salt
Filling
Potatoes (dice)
Mince beef or chicken
Celery leaves – chopped
Shallots
Garlic pound
Ginger
Large onion – dice
Curry powder
Cinnamon stick
Curry leaves - chopped
Method
1. Knead the flour with the melted butter and water till soft. Leave aside.
2. For the filling, fry the pounded ingredients in oil till fragrant.
3. Stir in the cinnamon stick and the curry powder. Fry till fragrant.
4. Add in the mince beef or chicken. Stir further.
5. Add in the dice onion, potatoes, celery and curry leaves.
6. Cook the dish till the mixture is dry.
7. Roll out the dough, cut with the cutter, place the filling in and close the sides.
8. Fry the karipap in cooking oil till brown and crispy.
Mazidah Othman.
Ingredient
500g Chana dhall
4 cm ginger
3 big onions (chopped)
2 green chillies (finely slice)
3 tbsp curry leaves (finely slice)
Salt to taste
Oil for deep frying
Method
1. Soak dhall overnight. Drain it. Divide into 2 portions. Blend the first portion into a moderate fine paste together with the ginger. Remove and pit it into a large bowl. Then blend the second portion into a rough and corse mixture.
2. Remove and mix it well with the dhall paste.
3. Add onions, green chillies, curry leaves and the salt into the dhall mixture. Mix well.
4. Heat oil. Wet your hands, take a handful of the dhall mixture on your palm form it into little patties. Carefully drop them into the hot oil and fry them until crisp and golden. Once done, take them from the wok and drain them on kitchen paper to remove excess fat. Ready to serve hot or cold.
Victoria
Van Bennekum
NOODLES
Ingredient
1 kg Bak Pau flour
1 egg
Yellow food coloring
Method
1. Mix all the ingredients together a little at a time.
2. Knead the dough till soft.
3. Pass the dough through the pasta machine.
4. Boil the noodles and drain the water once it is cook.
5. Roll the noodles in cooking oil.
6. The noodle is ready to use.
Sharipah Mahfar
Method: 1.
Dissolve sodium bicarbonate and salt in water 2.
Mix the above solution (and eggs – for egg noodles)
with flour to form stiff homogeneous dough. 3.
Put the dough on a table; use the noodle chopper to
develop the dough until it forms smooth and coherent dough. 4.
Sheet the dough through a noodle machine that has
adjustments for variable roll settings after the first sheeting. Fold the dough crosswise and sheet
again. Repeat the folding for four
and five times at closer roll setting each time until it is approximately 2 –
3mm thick. Then out through the
cutting blades of the noodle machine and cut into thin strings. 5.
For wet noodles –
immerse the cut noodles in vigorously boiling water for 45 seconds, remove
and rinse with cold water. Sprinkle
the noodles with some cooking oil to prevent it from sticking together. 6.
For wantan noodles, fully cook the noodles in
boiling water before consumption. |
Puan Norelan Roslan, 6th
December 2004
Ingredient
500g
noodles
½ cm ginger
3 cloves garlic grind
1 large onion
A little tomato purees and grinds chilies
100g chicken meat
100g squid
100g shrimps
60g fish ball
Spring onions – cut to a 1 in.length
Mustard greens ( sawi )
Bean sprouts
3 tbsp dark soya sauce
2 tbsp oyster sauce
1 tbsp corn starch (dissolves in water to form a paste)
Cooking oil
Salt
Black pepper
Method
1. Heat oil in wok.
2. Fry the grind ingredients till fragrant. Add in tomato puree and the grind chilies.
3. Add in the meat, cook till tender. Add in some chicken stock.
4. Add in the soya sauce and oyster sauce. Then add in the salt, pepper and the cornstarch paste. Let it simmer.
5. Add in the noodle and vegetables; let it simmer till the gravy thickens.
6. Garnish the noodles with fried soya bean, sliced fresh chilies and fried shallots.
Noriah Zahariah
Ingredient
2 tbsp coriander
3 tbsp
fennel
3 tbsp cumin
4 tbsp dried prawns (grind)
Grind chilies (amount according to your taste) A
3 tbsp grind lemon grass
1 tsp
grind galangal
1 tsp
grind ginger
3 tsp grind garlic
½ can coconut milk
2 tbsp tamarind juice
½ kg chicken - boil and the meat shredded
Black pepper, sugar, salt and chicken bones (for the stock)
Garnishing
Spring onion, chinese celery, fried shallots, cucumber, bean sprouts,
soya bean ( fried ) and roasted groundnuts.
Sauce : Fresh chilies + vinegar + lime juice + garlic + salt + sugar
Rice cakes ( nasi empit ) or noodles
Method
1. Boil A for 5 minutes.
2. Stir in the coconut and chicken stock
3. Add in the tamarind juice, sugar, pepper and salt to taste.
4. Boil soup for a few more minutes.
5. Serve soup with the rice cake or noodles with the garnishing and the chicken meat.
Zahariah
Kahar
Ingredient
600g mackerel – boiled in 2 liters water, debone and blend the meat
180g wild ginger flower ( ± 2 stalks )
10 stalks polygonum leaves ( daun kesum )
5 pieces dried tamarind skin
1
tsp salt
15 stalks dried chilies blend with 125 ml.
10g shrimp paste water
2 shallots
2 stalks lemon grass - crush
Lettuce -
slice thinly
Cucumber - cut into rectangular strips
Pineapple - cut into rectangular strips
Onion - slice round
Fresh red chilies - slice thinly Garnishing
Lime - quartered
Polygonum leaves - slice thinly
Boiled eggs - quartered
Wild ginger flower - slice thinly
200g dry laksa noodles – boil till soft
Method
Soup
1. In a pot, boil the blended fish meat.
2. Blend the fish head and bone with a little water. Sieve and add this water to the pot.
3. Add the grounded ingredients, lemon grass, dry tamarind skin, wild ginger flower and polygonum leaves and let it boil. Add salt to taste.
4. Sieve the laksa noodle with the garnishing and add in the soup.
Salmiah Ahmad
Ingredient
8 shallots
4 pips garlic
2 tbsp grind chillies
2 stalks of lemon grass (serai)
2 in. galangal (lengkuas)
4 tbsp fish curry powder
1 tsp saffron powder
5 medium size fresh fish (spanish mackerel) – boiled
½ kg. large prawns/ dried prawns
2 coconut fruit (extract 10 cups of coconut milk)
½ coconut fruit (to make kerisik)
3 – 4 pieces of asam keping
2 pack of spaghetti (boil)
salt
Garnishing
Cucumber, large onion, taugeh
Sambal belacan, lime, daun kesum
Daun kunyit, and boiled egg
Method
1. Fry the grind ingredients till fragrant
2. Add in the grind chillies, lemon grass, galangal dan fry till the oil separates
3. Add in the curry powder and the saffron powder.
4. Fry till fragrant
5. Add in the blended fish and prawn. Stir thoroughly
6. Add in the coconut milk a little at a time while stirring.
7. Add in the asam keping and the kerisik
8. Stir till cook and if it is too thick, add in more water.
To serve garnish the noodle with the garnishing condiments and serve with the gravy.
Mazidah
Mohamed
|
Bahan: secekak mee basah 3 biji bawang merah 20 sudu besar cili kering Tahu goreng Telor Tauge Sos tomato Kicap Cuka Air rebusan sotong kering (fish sauce) Minyak bijan dan minyak masak Cara: 1.
Bersihkan
sotong dan dihiris. Goreng sotong tanpa minyak hingga kering. 2.
Panaskan minyak masak dan minyak bijan. 3.
Tumis bawang merah dan masukkan cili kering, dan
goreng hingga garing. 4.
Masukkan telur dan kacau, goreng hingga masak. 5.
Masukkan sos tomato, kicap, cuka, garam, gula,
sotong, dan fish sauce. 6.
Bila sudah sebati, masukkan mee dan tauge. Gaul hingga mee sebati. |
Encik Fauzi Fatimah, 6th.
December 2004
|
Bahan: 500g
mee hoon 100-200g udang basah 100g isi ayam Daun kucai dan taugeh 1 sudu besar kicap cair Garam secukup rasa 2 sudu teh lada sulah Bawang merah Bawang putih Tauhu Cili Merah Telur Dadar Daun Sup Daun Bawang Bawang Goreng Cili Hijau Cara: 1.
Rendam mee
hoon sehingga lembut. 2.
Goreng tauhu, potong nipis 3.
Tumis bawang merah dan bawang putih sehingga
wangi. Masukkan lada sulah, isi ayam
dan udang basah, goreng beberapa minit. 4.
Masukkan kicap cair dan garam, kacau rata 5.
Masukkan mee hoonyang telah ditos airnya dan gaul
rata. 6.
Campurkan taugeh dan daun kucai, dan goreng lagi
sebentar sebelum dihidangkan. |
Razita Adam, 20
December 2004
|
Bahan:
2.5 cawan kacang tanah
2 biji ubi keledek merah direbus dan dikisar 2 biji ubi kentang Cara Tumis semua bahan dan masukkan garam, gula
dan asam keping |
En Fauzi Fatimah, 6th.
December 2004
SNACKS
Ingredients
I packet of Baba’s muruku flour
1 tsp jintan putih
1 tsp sesame seeds
1 tbsp butter/ghee
Method
1. Mix the muruku flour with 450ml of water to form dough.
2. Add in the cumin, sesame seeds and butter. Mix well.
3. Insert the dough in the muruku mould and fry the muruku in hot oil.
4. Fry till brown and crispy.
Chandrika
|
Bahan: ½ kg tepung maruku (kalau boleh Baba’s) 2 camb bijan 400ml santan 100ml air 2 camb jintan putih (ditumbuk sedikit) Cara: 1. Gaul semua bahan sehingga sebati. 2.
Ambil segenggam dan masukkan ke dalam acuan maruku
dan tekan untuk mendapatkan bentuk “spiral”. Picit sedikit bahagian hujung
supaya “spiral” tidak terbuka. 3.
Goreng di dalam minyak panas. |
Pn Jamaliah Salawi,
“Perwakilan”Den Haag, 15 April 2005
Ingredient
2 cups rice
1 cup urid dhal ( black/white gram )
2 tbsp cooked rice
1 tsp salt
½ tsp fenugreek
Method
1. Soak the rice, cooked rice, gram and fenugreek for 8 hours.
2. Wash the above mixture and drain.
3. Blend the soaked items.
4. Stir in salt.
5. Leave the mixture to ferment over night.
6. Heat the pan and rub with gingerly oil.
7. Pour one ladle full of the mixture and spread over the pan in a shape of a circle.
Chandrika
|
Bahan: 600g daging
Potong daging panjang-panjang (lebih kurang 3 inci) dan diperap beberapa jam (lebih bagus kalau semalaman) Cucuk daging kelidi sate dan dibakar hingga garing dan masak.
Bahan kisar: 1
sudu teh ketumbar 1
sudu teh jintan manis 1
sudu teh jintan putih 1 inci kunyit kering/basah 1 inci halis 1 inci lengkuas 3 ulas bawang merah 3 ulas bawang putih 2 batang serai 2 sudu besar gula 1 sudu teh serbuk perasa 1 sudu teh garam 1 sudu besar kacang tanah - goreng dengan minyak
Semua bahan di mesin lumat dan diperap dengan
daging |
Pn Nuriah Zahari,
“Perwakilan”Den Haag, 15 April 2005
CHICKEN
Ingredient
1 kg chicken
10 cloves garlic
3 shallots
4 stalks dried chilies
3 pieces of candlenut
1 in. saffron root or 1 tsp saffron powder
2 stalks lemon grass ( crush )
5 blades double lime leaves ( daun limau perut )
2 glass thick coconut milk
1 in. galangal root ( mash )
1 tbsp coriander powder
Method
1. Marinade the chicken with salt and pepper
2. Roast half cook
3. Fry the grind ingredients and the coriander powder till fragrant.
4. Add the leaves, lemon grass and galangal
5. Add the coconut milk
6. Mix the ingredients well and add in the chicken and cook till the gravy thickens.
7. Take out the chicken and barbecue it till brown, occasionally basting with the gravy.
Ingredient.
1 medium size chicken (cut into pieces, marinate with salt and turmeric powder and fry)
4
large onions
2 cm ginger A
6 cloves garlic
5 stalks curry leaves
3 tbsp grind chilies
3 stalks lemon grass (crush)
¼ cup thick soya sauce ( lemak manis )
¼ cup vinegar
1 cup cooking oil
Salt, sugar
5
cm cinnamon stick
5 cloves B
6 coriander seeds
Fresh red and green chilies (slice in half length wise)
Method
1. Heat oil in a pot. Add in B and fry a while.
2. Add in A and lemon grass and fry till fragrant
3. Add in the soya sauce, vinegar and stir thoroughly.
4. Add in the chicken, stir thoroughly.
5. Add in the fresh red and green chilies, simmer a while and the dish is ready to serve.
Noriah Zahari
Ingredient
2 chicken ( cut into 12 pieces each )
1 kilo coconut ( to make 6 cups thick coconut milk )
3 tbsp ground toasted coconut ( kerisik )
15
shallots
5 cloves garlic grind
4 stalks lemon grass
1 in. ginger
20 –25 stalks dried chilies
4
shallots
½ in. ginger
1 stalk lemon grass slice thinly
2 – 3 blades turmeric leaves
Method
1. Combine the grinded and the slice ingredients together with the coconut milk.
2. Cook over medium fire until the gravy gets thick and the oil forms at the top.
3. Add the chicken and stir occasionally.
4. Once the chicken gets cook, add the kerisik and salt. Simmer and the rending is ready to be serve with hot steaming rice.
Jamaliah Salwi
|
Bahan: 1 ekor
ayam (dipotong kecil)
1 labu
bawang putih ditumbuk/blend 5 sudu besar cili boh 4
batang serai 5
tangkai daun kari 6 biji
buah pelaga 1
batang kulit kayu manis 4 biji
bunga cengkih ¼ cawan cuka ¼ cawan kicap manis
2
biji lada hijau Cara: 1.
Perap
ayam bersama bahan-bahan yang sudah dikisar selama ½ jam. 2.
Panaskan
minyak, tumis bunga cengkih, buah pelaga dan kulit kayu manis. 3.
Masukkan
ayam, serai, dan kacau hingga kelaur air ayam. 4.
Biar ayam
separuh masak, masukkan cuka, kicap, daun kari, sedikit gula dan garam
secukupnya. 5.
Masukkan
lada yang telah dibelah dan biar kering sedikit sebelum menutup api. |
Pn Nuriah Zahari, “Perwakilan”Den Haag, 26
November 2004
BEEF/MUTTON
Ingredient
1 kg beef - cut into bite size
1 can coconut milk
2 large onion – slice
4 cloves garlic - grind
2 cm ginger - grind
5
cm cinnamon stick
1 star anise A
4 cloves
4 cardamom seeds
2 tbsp tomato puree
2 tbsp grind chilies
1 tbsp kurma curry powder
½ cup cooking oil
Salt and sugar to taste
Method
1. Fry the large onions till golden brown.
2. Add in A till crisp and then add in the grinded ingredients, continue to fry till fragrant.
3. Stir in the grinded chilies, tomato puree and the kurma curry powder. Let it simmer for a while, stirring occasionally.
4. Add in the beef and let it simmer till tender.
5. Once the beef is tender, add in the coconut milk and stir thoroughly.
6. Salt and sugar to taste.
Noriah Zahari
|
Bahan untuk daging: 3kg
daging kambing (di potong kecil)
10 ulas bawang putih dikisar halus 10 biji
tomato } dihiris 10 biji
bawang besar } dihiris halus dan goreng garing 5 tsp
serbuk cili 2 tsp
serbuk ketumbar 2 tsp
serbuk jintan manis 2
tsp serbuk jintan putih 2
tsp garam masala Bahan untuk bayam: 3 kg bayam 2 ulas bawang putih 2 tsp jintan putih
Cara
untuk bayam: Masukkan
bayam ke dalam periuk (tanpa air) dan biarkan sehingga masak. Setelah
masak, tapis dan cincang bayam
sehingga halus. Tumis
bawang putih dan jintan putih sehingga wangi, dan masukkan bayam dan masak
sehingga rata masakannya. Cara
untuk daging: Tumis
bawang putih dan halia sehingga wangi Masukkan
serbuk cili, ketumbar, jintan manis, jintan putih dan garam masala dan tumis
lagi sehingga naik baunya. Masukkan
tomato hiris dan bawang goreng dan kacau lagi sehingga rata. Masukkan
daging kambing, kacau sehingga rata dan biarkan sehingga masak (tutup
periuk). Masukkan
garam secukup rasa. Bila
daging sudah empuk, masukkan bayam tadi, gaul rata dan masak sehingga sebati. |
Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April
2005
FISH
Ingredient
600g Spanish mackerel ( clean, debone and cut into small pieces )
1 tsp salt
5 eggs
15
stalks dried chilies
10 stalks small chilies ( cili padi )
5 shallots
2 cloves garlic
2 stalks lemon grass grind
3 slices galangal
1 ¼ cm shrimp paste ( belacan )
1 tsp saffron powder
1 inch saffron root
3
blades kaffir leaves
2 blades saffron leaves slice thinly
20 blades kadok leaves
1 cup thick coconut milk
Banana leaves soften for wrapping
salt
Method
1. Marinate the fish meat with salt.
2. Beat the eggs and mix with the grinded and sliced ingredients.
3. Add in the coconut milk and salt. Mix well.
4. Put a tbsp full in the banana leaf. Wrap neatly and repeat till all the mixture are wrapped in individual leaf. Steam for 20 minutes.
Ingredient
5 cups sushi rice
5 cups water
Sushi powder
Sushi vinegar
Seaweed wrappers
Cucumber - cut into rectangular strips
Carrot - cut into rectangular strips
Omelette
Smoked salmon
Japanese mayonnaise
Method
1. Wash and cook the rice.
2. After the rice has cool down, stir in the sushi powder.
3. Using the bamboo mat, lay the seaweed wrapper on the mat.
4. Put a portion of the rice, spreading it 1/3 of the seaweed (on the top).
5. Place the cucumber, carrot, smoked salmon or the omelette or the mayonnaise, any combination on top of the rice.
6. Carefully wrap it around like a swiss roll cake.
7. Cut the sushi rolls into 4 – 5 portions.
Roselyn Chia
|
|
|
Bahan: 1 kg beras basmati (rendam 1/2 jam) 8 biji
bawang besar (hiris nipis) 8 biji tomato (hiris nipis) 4 ulas bawang putih - ditumbuk 1"
halia ditumbuk 1 tsp
serbok cili 1 tsp serbok lada hitam 1 tsp serbuk jintan putih 1 tsp serbok ketumbar 1 cube stock ayam cengkeh, kayu manis, buah pelaga, bunga lawang, lada hitam, garam dan gula ikut rasa 1 ekor
ikan wet salmon (potong kecil), di gaul bersama 1/2
biji lemon dan garam. Air sukatan beras
Cara: 1.
Goreng
bawang sampai kuning dan angkat. 2. Kurangkan minyak, tumis bahan yg ditumbuk hingga kuning, masukkan bawang goreng, tomato, rempah2, garam dan gula sampai hancur. Rasa garam, kemudian bahagikan kepada 2 bahagian sambal. Keluarkan 1 bahagian. 1bahagian lagi dikacau sampai pekat. 3.
Masukkan 1 bahagian lagi dalam air sukatan beras,
cengkih, kayu manis, bunga lawang, buah pelaga, lada hitam dan 1 cube stock
ayam. Biarkan mendidih, masukkan beras dan masak seprti nasi biasa. 4. Goreng ikan hingga garing. Tuang bahagian sambal yang sudah pekat atas ikan dan digrill dalam jika suka.
Salad: Nenas, timun, lada merah, lada hijau, bawang besar - potong ikut suka. Gaul bersama lemon juice, gula dan garam.
|
Jamaliah Salawi, 20
December 2004
Bahan –
bahan
Pes ikan
1 ekor ikan
tenggiri (King Mackerel) - ambil isinya
garam
secukup rasa
2 tsp tepung
ubi
sedikit
air
Sos manis
3 tbsp taucu
gula
garam
(sedikit shj sbb taucu dah masin)
1 ulas bawang putih – dicincang minyak utk menumis shj
sedikit air
sedikit
tepung (utk memekatkan sos)
Sos pedas
7 – 8 biji
cili merah
sedikit air
sedikit cuka
makan
½ biji limau
nipis (lime or lemon) – diperah
gula
garam
1 ulas
bawang putih
½ inci halia
Sup
1 ulas
bawang putih
½ inci halia
1 tsp taucu
2 kiub ikan bilis (stok)
3 liter air
sedikit
minyak utk menumis
garam
secukup rasa
Penyediaan:
A. Pes ikan
1.
Kisar isi ikan
2.
Campurkan
tepung ubi dan air garam
3.
Isi pes ke
dalam sayur-sayuran atau tofu
B. Sos manis
1. Panaskan minyak.
Tumiskan bawang putih sehingga kuning dan masukkan taucu
2. Masukkan gula.
Kacau hingga mendidih
3. Masukkan tepung
dan garam
C. Sos pedas
1. Kisar kesemua
bahan
2. Tuang dalam
mangkuk
D. Sup
1. Panaskan
minyak.Tumiskan bahan yg ditumbuk (bawang putih + halia) sehingga kuning dan
masukkan taucu
2. Masukkan kiub
ikan bilis
3.
Masukkan air
dan garam
Pn Shereen Johan, 23
Ogos 2005
VEGETABLE
Ingredient
1 kg. cucumber - cut into 5 cm rectangular pieces
½ kg. carrots - cut into 5 cm rectangular pieces
2 large onions - cut into 3 cm pieces
6 cloves garlic cut into 2
3 fresh red chilies
3 fresh green chilies
2cm
ginger
3 shallots grind
3 candlenut
2 tsp mustard seeds ( biji sawi )
2 tsp sesame seeds
4 tbsp vinegar
Salt, sugar and cooking oil
1 tbsp turmeric powder
Method
1. Mix cucumber, carrot, onions, garlic and the chilies with vinegar and salt.
2. Leave aside for 1 hour and drain the vinegar solution.
3. Fry the grind ingredients along with the mustard seed and sesame seeds till fragrant.
4. Stir in the turmeric powder.
5. Turn off the fire.
6. Stir the fried ingredients onto the vegetables; stir salt and sugar to taste.
7. The acar can be prepared a few days earlier before serving. It can also be kept long in air tight containers in the fridge.
Noriah Zahari
Ingredient
1
medium size pineapple (cut into pieces) boil with the turmeric powder
1 tsp turmeric powder
2
cloves garlic
3 shallots grind
1 cm ginger
3
cloves
5 cm cinnamon stick A
A pinch mustard seed
1 fresh red and green chilies
3 tbsp cooking oil
2 tbsp sugar
1 ½ cup water
2 tbsp vinegar
Salt to taste
Method
1. Heat oil in a pot. Add in the grind ingredients and fry till golden brown.
2. Stir in A and continue to fry for a few minutes.
3. Stir in water, vinegar, chilies and the pineapple with a slow fire.
4. Add in sugar and salt to taste
5. Simmer, the dish is ready to be served.
Noriah Zahari
Ingredient
2 red onions - chopped
¼ tsp mustard seeds
¼ tsp black lentil
A pinch of asafetida
1 stalk curry leaves
1 ½ tbsp cooking oil
1
cup shredded coconut
2 small tomatoes ( skin off )
2 green chilies grind
¼ tsp turmeric powder
Salt
Method
1. Heat the oil in the pot.
2. Add mustard seeds and lentils in the pot. Let it simmer for a while.
3. Add in the red onions, asafetida and curry leaves. Continue to fry till fragrant.
4. Lastly add the grinded ingredients and let it simmer for while.
5. The chutney is ready to be served.
Chandrika
RICE
Ingredient
7 cups* of basmati rice ( soak for 1 hour )
7 cups of water
1 cup of yogurt/evaporated milk
A little saffron
½ cup cooking oil + 2 tbsp ghee
5 shallots - slice
3
cloves garlic
1 cm ginger grind
2 tomato fruits - slice
2 stalks coriander leaves - slice
2 stalks mint leaves - slice
4
star anise
4 cardamom A
5 cm cinnamon stick
4 cloves
A little yellow food coloring, salt, raisins and cashew nuts for garnishing.
Method
1. Fry A in oil a while and then add in the grind ingredients.
2. Continue frying till fragrant; add in the tomatoes, mint and coriander leaves. Fry till the leaves wilt.
3. Add in the water and saffron. Leave it to boil. Add in the rice and stir thoroughly. Close the lid and leave till rice is cook.
4. Once the rice is cook, add in the yellow coloring and stir.
5. The rice can be garnish with the raisins and cashew nuts before serving.
Noriah Zahari
NASI KAROT
(CARROT RICE)
Ingredient
1 kg. Basmati rice
1 kg. Water
½ kg. Carrot
2 cube chicken stock
5 shallots – slice
4 cloves garlic - grind
1 cm ginger – grind
1
star anise
4 cloves A
4 cardamoms
5 cm cinnamon stick
1tbsp fenugreek, soak in hot water
1 cup evaporated milk
Salt
2 blades screwpine leaves
Ghee and cooking oil
Method
1. Heat oil in the pot, add in the slice shallots. Fry till golden brown.
2. Add in A, fry, and then add in the grind ingredients. Continue to fry till fragrant.
3. Add in the fenugreek and water and let it boil.
4. Add in the carrot and let the carrot cook.
5. Add in the milk, salt and the chicken cube. Let it boil.
6. Add the rice and cover and let the rice cook.
Noriah
Zahari
|
Bahan A: 15
cawan beras basmati 3 tsp jintan putih sedikit Safron atau warna kuning telur
Bahan B: 1
ekor ayam (dipotong kecil) dikisar
halus 4”
halia
5
tbs serbuk cili 5
biji tomato } dihiris halus 10 biji bawang besar } dihiris halus dan goreng garing
Bahan C:
1 ikat daun pudina dihiris halus dan campurkan 4
biji tomato hiris Bahan D:
campurkan 2
tsp garam masala Bahan E:
4 biji buah pelaga
Rebus di dalam 2 cawan air sehingga
air menjadi 1 cawan, ambil air rebusannya 2
biji black cardamom 1
tbs mace (kulit buah pala) 1 kuntum bunga lawang 5 biji bunga cengkih 1
tsp lada hitam Cara
untuk nasi (A): 1.
Rendam
beras selama ½ jam. 2.
Rebus
air sehingga mendidih. 3. Masukkan jintan putih dan biarkan seketika . 4.
Masukkan
beras sehingga ¾ masak. 5.
Tapis
nasi yang sudah ¾ masak.
Cara
untuk ayam (B): 1. Tumis bawang putih dan halia hingga wangi 2. Masukkan serbuk cili dan tomato hiris, kacau hingga wangi. 3. Masukkan ayam hingga masak. 4.
Tambahkan
garam secukup rasa. 5. Masukkan bahan C dan gaulkan sehingga rata dan sebati 6. Masukkan bahan D dan gaul lagi sehingga rata dan sebati 7.
Masukkan
air rebusan bahan E dan gaul lagi sehingga sebati. 8.
Masukkan
nasi yang sudah ¾ masak dan biarkan di dalam periuk sehingga hampir masak
(jangan gaul). 9. Renjiskan warna kuning dan biarkan sehingga nasi masak (jangan di gaul). 10.
Apabila
nasi sudah masak, baru lah diadukkan. |
Pn Jamaliah Salawi, “Perwakilan”Den Haag, 15 April
2005