Kuih Koci

Ingredients:-

• 300g glutinous rice flour
• 1/2 tsp salt
• 6-8 pandan leaves juice ( blend with 1 cups coconut milk )
• 1 cup coconut milk ( blend with pandan leaves )
• 1/4 cup coconut milk ( more or less )
• 16 pcs 6" x 8" banana leaves ( soak in hot water and clean it )

Filling:-

• 300g fresh grated coconut
• 130g palm sugar
• 4 tbsp water
• 1 pandan leave
• 2 tsp of cornstarch + 2 tbsp water

Methods:-
Fillings:

1. Cook palm sugar and water until sugar really dissolved.
2. Add in pandan leave and grated coconut and stir cook until the mixture nearly dry.
3. Add in cornstarch mixture and still well until thicken.
4. Dish out and let it cool.

Dough:

1. Mix flour, salt and coconut milk. Knead well.
2. If the mixture too dry, add in a bit coconut milk and if too wet, add additional flour.

To Make Kuih:

1. Pinch a small piece of dough and roll into a ball and then flatten the dough.
2. Add in 1 tbsp of filling in the center and gather up the edges to seal the filling inside.
3. Then, grease the banana leaves with cooking oil.
4. Fold it into corn shape ( oiled is inside ), place dough ball into it and push gently to fill the tip of cone as much as possible.
5. Fold the edges over the base to close.
6. Steam for 15 minutes in slow boiling water.
7. Cool before serve.

I would like to thanks my hubby for helping me in doing all the dough :)

Onde-onde

Ingredients:

• 250 g Glutinous Rice Flour
• A Pinch Of Sea Salt
• 200 ml Pandan Juice ( Blended from 10 Pandan leaves with 220 ml water )
• 150 g Gula Melaka (Palm Sugar), cut into small pieces
• 1 tbsp brown sugar
• 100 g Grated Coconut with some salt

Method:

1. For the coating,mix the grated coconut with a pinch of salt and steam for about 2-3 minutes and let it cool completely.
2. For filling, mix the plam sugar with the brown sugar and prepare to use.
3. In a large bowl, combine the glutinous rice flour with Pandan juice and add in a little bit of salt.
4. Knead the dough lightly and pinch a small piece of the dough and flatten lightly.
5. Fill the centre of the dough with palm sugar mixture.
6. Roll it in your palm to form a smooth ball.
7. Cook the glutinous rice balls in the boiling water.
8. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
9. Coat the rice balls with grated coconut.

Serve immediatly while still warm.

Fried Wanton

Ingredient:-

• 300 g pork ( blend it )
• 8 big peeled shrimps ( finely chopped )
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tbsp sesame oil
• 1 green onion ( finely chopped )
• 1 tbsp oyster sauce
• 1/2 tsp ginger ( finely chopped )
• 1 small size carrot ( boiled and finely chopped )
• 2 Chinese Mushroom ( Soaked and finely chopped )
• 30 - 35 wanton skin
• Dash of white pepper ( optional )

1 egg yolk ( lightly beaten for wrapping the wanton use )

Methods:-

1. Mix all ingredients except egg york and wanton skin.
2. Marinate for 1 hour or longer.
3. To make the wanton, put 1 tsp of the filling in the middle of the wanton skin.
4. Pick one corner and fold it into the diagonal corner and seal it with egg york.
5. Pick up the 2 ends that have 45 degree angle ( the ones where the fold is ) and wet them with a dab of egg yolk. Then pinch these 2 corner together.
6. Use as much wanton filling as needed. ( I kept 1/2 of the filling in refrigerator for next round use as I couldn't finished all )
7. Heat up the frying pan with cooking oil.
8. Slowly and gently put the wanton into the pan and fry them until golden brown.
9. Keep turning the wanton all the way through.
10. Monitor the heat to ensure it's not too hot, this will prevent the situation where the wanton skin is darken but uncooked inside.
    

Ready to serve! Deep fried wanton :)

You can serve with tomato ketchup, mayonnaise sauce or even chili sauce.

Kuih Bakar

Ingredients:-

• 2/3 cup sugar
• 1/2 cup Pandan Juice
• 1 cup all multi purpose flour
• 400 ml coconut milk
• 3 eggs
• 1/4 tsp salt
• 2 tbsp butter
• Toasted sesame seeds

Methods:-

• Pre-heat oven to 360 degree F ( 180 degree C )
• Blend all ingredients in the blender except sesame seeds.
• Grease the pan and pour the mixture into the pan.
• Sprinkle the sesame seeds on top of the batter.
• Bake for 45 minutes- 1.15 hours or until the surface turned brown.

Removed from oven and let it cool completely.

Normally I will take it during my afternoon tea and wish you will like it too!

I love this crispy top :)

Crispy Ban Chien Kueh

I like to buy this crispy Ban Chien Kueh for my breakfast when back to Penang. Maybe this is easier to get in Island instead of KL. But, in US it's impossible. Therefore ,I tried to make some for myself as dinner :)

Ingredients:-

Starter dough ( mix all and set aside for 1-2 hours )

• 100 gm. plain flour
• 140 ml. water
• 1/2 tsp. instant yeast

Batter for pancake:

• 100 gm. plain flour
• 100 gm bread flour
• 1 egg
• 250 ml. water
• 40 gm. sugar
• 1/4 tsp. baking powder
• 1/4 tsp. alkaline water
• pinch of salt

Filling ( mix together )

• 200 gm. roasted Peanuts
• 200 gm. sugar

Remarks: For Variations, you can add in additional either cream corn, sliced banana or grated coconut.

Methods:-

1. Combined starter dough and batter for pancake. Mix well and let it rest for 45 minutes.
2. Heat a flat non stick pan and pour in 2 tbsp of batter into the pan and spread it evenly.
3. When surface of pancake is set, sprinkle fillings and continue to cook until pancake is dry and sugar has melted.
4. Fold pancake into half and serve hot.

Siew Mai ( Steam Dumpling )

Siew Mai or Shaomai is a traditional Chinese dumpling served in dim sum. It's also referred to as "pork and mushroom dumpling." If talk about Dim Sum, Siew Mai is my favorite among all. He used to bring me for Dim Sum often when I'm still a little girl. He like to order Siew Mai for me and maybe because of that, I just love Siew Mai until now eventhough my dad is no longer with me.

Ingredients:-

• 250 g pork ( finely chopped )
• 200g peeled shrimp ( finely chopped )
• 3 dry shitaki mushroom ( soak and chopped )
• 2 stalk spring onions ( finely chopped )
• 3 water chestnuts ( finely chopped )
• 1 egg white
• 2 tsp corn starch
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sesame oil
• 1 tsp Chinese cooking wine
• salt & pepper to taste
• Wanton skin
• Green bean for garnish
• Carrot for garnish ( finely chopped ) or Roe

Methods:

1. Mixed all ingredients except wanton skin, green pea and carrot/ roe.
2. Cover the bowl with cling wrap and chill in the fridge for at least 2 hours.
3. Trim the wanton skin to round shape and cover it with wet cloth to prevent the skins from turning dry.
4. Put a piece of wanton skin on your palm and add 1 full tsp of filling in the centre.
5. Wet the edge of the skin with water so that help it stick tightly.
6. Gather up the side and squeeze lightly.
7. Press down the filling and smoothen the surface.
8. Sprinkle with a little chopped carrots or roe and green pea.

Steam for 10-15 minutes or until cooked. Remove and serve warm.

If you cannot finished the Siew Mai at the same time, do not steam all. You can put it in the tupper ware and store in the fridge.

Loh Mai Kai ( Glutinous Rice with Chicken )

Ingredients:-

• 250g glutinous rice ( soak for 2-3 hours )
• 250g chichen breast ( sliced )
• 1 Chinese sausage/ Lap Cheong ( sliced )
• 5-10g chinese mushroom ( soaked and sliced )
• 4-5 tbsp instant crispy shallots

Seasoning A

• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp ginger juice
• 1 tsp sugar
• 1/4 tsp white pepper
• 1/4 tsp salt
• 1/2 tsp Shoa Hsing wine
• 1/2 tsp dark soy sauce
• 1 tsp cooing oil
• 1 tsp tapioca flour

Seasoning B

• 1 1/2 tsp light soy sauce
• 1 tsp white pepper
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp cooking oil
• 1 tsp sesame oil
• 1 tsp dark soy sauce
• 1/2 tsp Chinese Five Spice powder

Methods:-

1. Prepared all ingredients as shown in the pictures.
2. Mix the ingredient B and ready to use.
3. Marinate chicken with ingredints A for 1-2 hours or longer.
4. Slinced the mushroom and Chinese sausage ready to use.

1. Steam the soaked glutinous rice for 30 minutes.
2. Heat the wok with some cooking oil and fry the shallot together with mushroom until fragrant. Dish up quickly.
3. Add in the steamed glutinous rice and mixture Ingredients B into the wok.
4. Stir fry for 5 minutes or until all ingredients well mixed.
5. Turn off the heat and dish out.

1. Prepare 6 small bowl as shown.
2. Add in mushroom mixture, a few slice of Chinese Sausages and seasoned chicken into the bowl.
3. Fill up the bowl with glutinous rice and press down with a spoon.
4. Cover the rice with low sodioum chicken stock or water just enought to cover the rice.
5. Steam for 30-40 minutes.

Turn over the rice bowl onto plate and ready to serve!

Pangat Pisang ( Banana in Coconut Milk )

I was thinking what to make for today afternoon tea. Seem I still have some bananas, so I decided to make this Pangat Pisang. Pangat Pisang is also call Banana in Coconut Milk and this dish is great for tea-time, snacks or dessert.

Ingredients:-

• 4 rips banana/ pisang ( cut into 4 slices for each banana )
• 1/4 piece palm sugar
• 1 tbsp sugar ( as less & as more )
• 1 1/2 cup water
• 1/2 cup coconut milk
• 1 Pandan leave ( knotted if long )
• salt ( as less & as more )

Steps:-

• Pour the water into a non-stick pan and put all ingredients into the pan except banana,salt and sugar.

• When it starts to boil slightly, put the bananas into the pan and let it simmer.
• Add in sugar and salt.
• Switch off the fire when the bananas are soft but not too mushy.
• Serve Warm.

Pangat Pisang also can serve with steam glutinous rice.

Recipe for Glutinous Rice:-

1/2 cup glutinous rice and soak for 1 hour.

After an hour, pour the rice into the small mold and add in some water.

Steam it for 20-25 minutes or until the rice cooked.

Ready to serve with Pangat Pisang.

Kuih Kodok ( Malaysian-style Fried Banana Fritters

I still remember when I was staying at Kota Damansara, I will grab some fried banana and mamak fried chicken opposite my condo after work. I try to avoid heavy meals at night. The other reason is they are my favourite!

So, today I did some fried Kuih Kodok for SB afternoon tea.

Ingredients:-

• 3 big ripe bananas
• 1 1/2 cup flour
• 1 1/2 tbsp sugar
• 1 egg
• some water
• cooking oil for deep frying

Steps:-

Break the bananas into small parts and put all the ingredients in a bowl.

Using a big spoon or hand, stir the ingredients until well blended.

Heat up a wok with cooking oil.Once the oil is heated, scoop up a spoonful of batter into a frying wok and deep fry until golden brown.

Kuih Salat ( Nyonya Kuih )

Kuih Salat is a typical " Nyonya Kuih " that's made up of glutinous rice, eggs, Pandan leaves and coconut milk. It's one of my most favourite "Nyonya Kuih" and usually I will buy some from Ikea KL every Saturday. I really craving for that because I unable to find this " Kuih" selling in US. So, as usual I need to crack my head to do it by myself. The result came out really fantastic and my husband love it very much! I'm delighted that I can make my own anytime :)

Ingredients:-

Base:

• 300 gm Glutinous Rice ( soak for 4 hours )
• 200 ml Santan @Coconut milk
• 1/3 tbsp salt
• 2- 4 Pandan leaves - knotted

Top Layer:

• 25 gm corn flour
• 30 gm plain flour @ all multi purpose flour
• 3 eggs
• 110 - 125 gm sugar
• 200 ml santan @ Coconut milk
• 90 ml sieved Pandan water ( 5-8 Pandan leaves )

Steps:-

Blend Pandan leaves with water and sieved the juice out and prepare to use.

Steam the glutinous rice with Pandan leaves for 15 minutes.

Add in salt & stir to dissolve.

Pour in santan@ coconut milk and fluffing up the rice a little.

Steam for 20 minutes.

While waiting the rice, start making the top layer.

In a small bowl, stir eggs, santan@coconut milk and sugar with a wooden spoon & mixed well.

Add in corn flour & plain flour and Pandan juice.

Stir it until it is really well mixed.

Double boil it with low heat and keep stirring it until the mixture has thicken but not too cooked.

After 20 minutes steam the rice, remove it and press the rice into a flat pan.

Make sure that you are really press the rice hard.

Continue to steam it for another 15 minutes.

After 15 minutes steaming the rice and your top layer mixture became thicken, pour it into the pan with rice.

Continue to steam these 2 layer for 30 minutes.

After 30 minutes, removed the pan and let it cool before serve.

Kaya Recipe

Kaya, also called srikaya (from the word meaning "rich" in Malay based on its golden color) or coconut egg jam, is a coconut jam made from coconut milk, duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. Kaya is sweet and creamy, available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast to make kaya toast and eaten in the morning but is enjoyed throughout the day.

Ingredients:-

• 10 eggs
• 420ml thick coconut milk, extracted from 2 grated coconuts
• 550g sugar
• 6 - 8 pandan leaves, knotted

Methods:-

Beat eggs and sugar well with a hand whisk.

Put beaten eggs and Pandan leaves in a saucepan over a very gentle heat to
dissolve the sugar.

When sugar has dissolved, removed the pan away from the heat and stir in thick coconut milk, mix well, then strain the micture into a double boiler pot.

Cook over rapidly boiling water.Keep stirring the mixture with a long wooden spoon until it thickens. Top up the boilling water in the lower pot whenever necessary.

After it thicken, cover the pot with big towel to prevent water dripping into the custard.

Steam for 1 to 3 hours until cooked. Do not stir the custard during this time.

Kiam Bak Chang ( Savoury Dumplings )

I love Bak Chang very much especially the fresh one. In Colorado Springs, we can get frozen Bak Chang with no expired date from the Asian supermarket, but I dare not try it!

Today is the " Tuan Wu Jie" and I decided to make Bak Chang.

Eventhough this is my 1st time doing Bak Chang, the result came out fantastic! ( Only the wrapping wasn't as nice )

Ingredients

Glutinous Rice :-

• 1000g glutinous rice


• 2 tbsp cooking oil


• 1 tbsp five spice powder


• 1-2 tbsp dark soy sauce


• 1 tsp light soy sauce

Bamboo leaves and raffia string for wrapping

Filling:-

• 400 - 600g belly pork


• 100g dried mushroom


• 200g dried chestnuts


• 10 salted egg yolks


• 100g dried prawn


• 1 cube chicken stock granules

Seasoning for Filling:-

• 2 tbsp five spice powder


• 1 tsp salt


• 2 tsp sugar


• 1/1 tsp pepper


• 1 tbsp rice wine


• 3 tsp dark soy sauce


• 3- 5 tbsp oil


• 3 cloves garlic


• 6 shallots

Steps:-

Soak the bamboo leaves overnight

Wash and soak the glutinous rice overnight as well

Steps to prepare the glutinous rice the next day.

1. Mix glutinous rice with the rice seasoning.
2. Stir well with hand
3. Pour into wok and stir fry until heated through.
4. Removed from wok and set a side prepared to use for wrapping the Bak Chang.

Steps for Bak Chang fillings

Boil the salted eggs and separate the egg yorks. Set them aside for wrapping the Bak Chang later.( Please use the fresh salted eggs. The salted eggs I got from Asian market wasn't fresh )

Soak the dried mushroom with boilling water until soft. You can cut the bigger size mushroom into half

Soak the dried shrimp in warm water and then drain away the water.

Soak in boiling water until the chestnuts became soft.

After all, I start frying all the ingredients for filling except glutinous rice and egg yolk.

1. Heat up the wok with cooking oil. Add in finely chopped garlic.
2. After the garlic turns golden brown, add in dried prawn. Stir fry until
golden colour

3. Add in pork, mushroom and chestnut into the wok.

4. Pour in 1 cup of water and add in all seasonings.

( Option : You can marinate the pork with all seasoning in advance and then
just add water after adding in the pork, Mushroom and Chestnuts )

Stir fry until cooked.

Oopss! I forgot to add in shopped onion in step 1, please add in your onion in step 1.

If you have a ready made fry onion, you can add in after step 4.

Bak Chang filling is ready to use.

Steps for wrapping Bak Chang

Today is my 1st time wrapping Bak Chang and I learn it from YouTube. I did well until step 3 but not the final wrapping using raffia string.

1. Take two bamboo leaves, make them overlap slightly and fold into a conical
shape. Put 1 tsp rice into the funnel base.

2. Add 1 tbsp filling and a piece of salted egg yolk into it.

3. Cover with some rice. Fold the leaves over the rice to form a triangular prism.

4. Tie with raffia string and hang it up.

After wrap all the Bak Chang, boil a large pot of water and add in 2-3 tsp salt. Drop the bundles of dumplings in and boil for 3 hours over medium slow fire.

Top constantly with boiling water to maintain level of water at all time.

When cooked, removed the dumplings and hang to dry. I put a plate at the bottom of the Chang to hold the dripping water.