PULUT SANDWICH CAKE WITH SAVOUR FILLING

This recipe I have kept for more than 10 years and this is the first time I cook this nyonya kuih. the filling is more like the nyonya chang.

PULUT SANDWICH CAKE WITH SAVOURY FILLING

The filling must be made first:
Ingredients for the savoury filling:
2 chicken breast seasoned with salt ,pepper,steamed. reserved the liquid
Ingredients to be finely pound :
1 tsp corriander seed
1 tsp whitepepper corn
2cm pcs cinnamon stick
2 cloves
2 shallot
6 cloves garlic
10 small button mushroom / black mushroom
2 tbsp dark soy sauce
1 tbsp sugar
salt to taste
2 tbsp cooking oil

Method:
Remove the skin and bone of chicken and sliced finely across or shredded.
Heat oil in wok,fry the pound ingredient add bit of water,fry till cooked and fragrant.Add chicken mushroom,liquid from steamed chicken,soy sauce,salt and sugar.test for taste. Cook,stirring occasionally,till mixture is just moist and not too dry.Can use some corn starch to thicken the sauce.

Ingredients for the pulut.
1 1/2 cup rice soaked overnite
1 1/2 cup coconut milk /optional
3/4 tsp salt
a few drop of blue food colouring

Method:
Drain the water from the pulut rice,place pulut rice in a container add coconut milk, salt.Steam till grain swell and soften.With a spoon stir pullot so that the cream which collects on the surface mixed evenly.MIx a few drop of blue colouring with a left over coconut milk and pour this onto 3 or 4 spots on the top of pulut,mixing the colour into rice unevenly to leave a section of white and blue. continue to steamed for another 10 min.Meanwhile line aluminue foil 15 cmsquare and 4 cm deep cake tin.Remove
container of cooked pulut from steamer and spoon some into the square tin till full and press down evenly with banana leaves or cling plastic wrap till firmly. spread savoury filling evenly on top,pressing it down to 1 cm thick with a spoon.spoon the rest of the cooked pulut on top of filling,spreading and pressing it down firmly. cover the top with a banana leaves or cling plastic wrap and chill overnite.

KUIH KOHSUI

KUIH KOHSUI

Ingredients;
380 ml water
100g rice flour
50g tapioca flour
180g sugar
8 to 10 pandan leaves mix with 150 ml water
1 tbsp Akaline water or Air abu
1/2 tsp salt
1 grated coconut

Method:
1.Mix rice flour and 50g tapioca flour together add in 380ml water.
2. blend the pandan leaves with some water to get 150 ml pandan water.
3.add in 180g sugar and 1 tbsp akaline water or air abu into the pandan water and stir to mix well .
   sieve through
4.cook in low heat for 2 min off the heat.pour into a round cake pan and steamed for 30 min or  till cook.
5.Grated coconut mix with 1/2 tsp salt and steamed for a min or 2.
6.When the kuih kohsui is cool cut into pcs and coated with some grated coconut and serve

FLOUR TORTILLA

In the supermarket ,tuck in a corner there is a bakery shop, I use to buy bread from there,I saw packet
of tortilla sold quite expensive.I never bought any. I surf the internet looking for this recipes.I found a few recipes.Never thought it was so easy and cheap to make our own

FLOUR TORTILLAS
source; my mexicanrecipes.com

Ingredients;
3 1/2 cup all purpose flour
1/4 tsp baking powder
1/8 tsp salt
4 tbsp shortening/lard/or olive oil
1 cup hot water

Method:
1.Thoroughly mix the dry ingredients, then cut in the shortening with you finger or with a fork.
2.Add enough water to make a stiff dough,then turn out onto floured surface and knead the dough for about 10 min or until smooth and elastic.
3.Divide into balls.Dust your surface with a bit of flour and use a rolling pin,roll into circles,making them as big as possible.
4.In a heavy wok over medium high heat,cook the first side about 15 second,then flip and cook for another 10 more second then turn one more time and check that the bubbles have coloured.
5.Dish onto a muslin cloth and cover to keep warm.makes about 1 dozen depend how big you want.

TELUR PINDANG

At malay wedding they will cook some plain hardboiled  or telur pindang .they wrap the hardboiled  egg very beautiful or put in small cup,or some very nice boxes and given to every guest whose attended their wedding dinner to thank them for coming.Very few wedding cook this telu0r pindang,it took a few day to cook this telur pindang. I do eaten this telur pindang before some got a bit flavor ,some like normal hardboiled egg.I changed the method of cooking this egg like chinese tea egg. First boiled the egg ,for a few min, till the egg white cook a bit,off the heat..slighly crashed the egg in order the fragrant of the leave sip into the egg.

TELUR PINDANG

Ingredients;
10 eggs
10 mengkudu leaves
10 pandan leaves
10 mangosteen leaves
10 lengkuas leaves
A few lemongrass leaves
10 guava leaves
8 peeled shallot,slight crushed
a few kaffir leaves ,some handful of shallot skin
 I added some pu er tea leaves
1 tsp halba
2 tsp jiintan manis
2 tsp ketumbar
1 tbsp salt.
some water.

Method.
Use a big pot put in the leaves layer by layer,add in the egg and add some water.then put the egg on top of the leaves,lastly add in the ketumbar,jintan manis,halba ,tea leaves,a handful of shallot skin,add enough water to cover to boil for half a day and transfer to a big slow cooker to cook on for two whole day.After cooking for two day,the egg have some of the leaves flavors.if you prefer a stronger flavor ,
peeled the egg shell and put back to cook for a few hours.

IKAN MASAK LEMAK KUNING

The picture may not look nice, actually is a delicious dish if you like coconut gravy..this recipe is from Pearl Jusco magazine contributed by a english lady married to the kadazan or iban native.Is her mother in law taught her this dishes.the original did not add lemongrass.

IKAN MASAK LEMAK KUNING

Ingredients:

8 ikan kembong (can use any kind of fish you like)
15 g ikan bilis    (can add more ikan bilis ,it make the gravy taste  good)
fresh turmeric about 1 inch
10-20 chilli padi,depend on how hot you want
1 stalk lemongrass
1 ground coconut
salt to taste.

Method;
1.wash ,cut and clean the fish. Ikan bilis split into two,removed the unwanted part,wash and drain.
2.wash the fresh turmeric ,lemongrass cut into sliced.
3.squeeze the coconut  with enough water to make 3 cup of coconut milk.
4.Pound the ikan bilis,chilli padi,fresh turmeric,lemongrass with a tsp of salt add to the coconut milk.
5.pour the coconut milk in a pot to boil,add in the fish boil till the fish is cooked.Add salt to taste.
6.serve with a bowl of rice.

YAM MOONCAKE

 This pastry dough was taught to us by my father.He learned this pastry dough when he was a helper in the kitchen,as what he told us,1n 1950 and 1960 this pastry only make for wedding dinner.I am giving this recipe ,I will try my best to explain.you can use the pastry to make curry puff and add any filling you like.

YAM MOONCAKE

Filling;

1 1/2 kg yam ( buy the thai yam )
500g sugar
1 rice bowl shallot oil

peeled the yam,wash and cut into slices,steam over high heat till cook and mashed into paste.Heat the wok with 1 rice bowl of oil,add in shallot and deep fry until fragrant.discard the shallot. Add in yam paste and sugar keep stirring till the paste is thick  can be formed into a ball.off he heat .cool first and
take about 35 g yam paste and roll into a ball . keep in the refrigerator before use.

Water dough;
600gm plain flour
100 gm shortening
250 ml water
4 tbsp cooking oil
2 tbsp sugar.

Mix all the skin dough ingredients in a big bowl till the batter into a smooth dough.put aside.if a bit dry,add a tbsp of water.put aside.

Shortening dough;
Plain flour 350 gm ,cooking oil 14 tbspoonful mix together to form a dough, if the dough is dry add some oil so the dough can roll into small  ball.adjust it

Method for rolling the dough;
Water dough 50 gm         shortening dough 25 gm
1.Wrap the shortening dough with the water dough.
2.flour the table top,Flatten the wrap dough into square with stick rolling pin.
3.Fold into a letter ( it should have 3 layer)
4.roll it out into long thin layer sheet and roll like a swiss roll and using a knife to cut into 2.
5.take  a pieces of cut dough face up and use your hand to flatten round shapes,can seen layer on the surface of the dough,use a rolling pin to roll it bigger enough to wrap the yam filling.
6.be careful not to roll too thin or too thick,make sure the surface layer is in the middle before you wrap.so you can to seen the layer from top to bottom.
7.Heat enough cooking oil to cover using medium low heat.don't wait for the oil to get hot.put in the yam mooncake when the oil is just getting warm and lower heat to fry till slight brown.Have to fry for half an hour in order to get the crispy skin.You can reheat in the oven the next day to get crispy skin.

KERABU MANGO

August 31st is malaysia national day,so it was a public holiday. my daughter is back from K.L for her study week. Hubby decided to  Gunung ledang waterfall.When we reached at the water fall ,it was about to rain,so we decide not to go in.hubby decided to take us to a small town name Asahan,as he has not been there more than 20 year. when we came out from gunung ledang half way there is lot of indian people nearby is a india temple celebrating the elephant god,hubby stop,I myself went in to have a look very few chinese,the first time I witness the ceremony,quite interesting.We proceed our journey to asahan,nothing to seen,we came to another small town Nyalas stop at an old coffee shop to have some drink.On the way we were hungry,we stop at Tangkak toeat the famous Beef noodle,it was closed.around 6.00 pm .we stop at pagoh restaurant to take our dinner. opposite the restaurant there is a car park,nearby there is manggo tree bearing lot of mango,can be reached by hand. I plucked one mango,back home to make this kerabu.

KERABU MANGGA

Ingredients;
1 unripe mango,peeled and slice thinly
6 chilli padi,sliced thinly
1 big onion,sliced thinly
1 lemon use the juice only
salt and sugar to taste.

method:
put the slice ingredients in a bowl,add the seasoning and mix thoroughly.can be serve.

KUEH WAJEK

kueh wajek is a malay traditional kueh .Is my hubby favourite.I learned to cook from recipebook .Is a sweet kuih, I like the flavor of coconut and gula melaka ,pandan leaves.You can use your own method to cook the rice.Is very important to keep stirring till the rice is quite sticky and thick.

KUEH WAJEK
Ingredients;

500g glutinous rice
250g gula melaka,cut small pcs.
100g sugar
2 cup thick coconut milk (2 coconut)
1 cup boiling water
some pandan leaves.

Method:
1.soak glutinous rice overnite.wash and drain.put the rice in a round pan and steam for 1/2 hours.after half an hours,open up the lid,add a cup of boiling water into the steamed rice mixed well and cover the lid to steam till the rice is cook.set aside.
2.In a wok add in the coconut milk,sugar , gula melaka,some pandan leaves,tear into two in order to get a strong flavor using medium low heat,keep stiring till the sugar is dissolved,add in the cooked glutinous rice into the coconut gravy,keep stirring continously until all the coconut gravy is absorbedby the rice and the rice become thick and rich oily brown.
3.discard the pandan leaves.line a baking pan with banana leaves.spread the thick glutinous into the pan and press thoroughly until firm and smoothen the surface.
4.leaves to cool . cut to pcs.
                             

ZEBRA SPONGE CAKE

This recipe was given to me by my younger sister.She got it from her face book that added to her blog.
It mentioned to use an electric cooker that can use to bake cake.She do not have one.Instead she use the normal electric cooker that cooked rice and porridge.She  made the cake  using the cooker key to press the porridge.It took about 45 minutes to cook,the result came out succeed.it was very soft.
I do not have the electric cooker that can cook rice and porridge.mine can only cook rice.So I use oven to bake. The recipe is pandan flavor, I use 1 tbsp of cocoa powder.

ZEBRA SPONGE CAKE

Ingredients:
400 g sponge cake flour
6 egg
160 g butter
90 ml milk
Pandan essence 1 tsp /1tbsp cocoa powder

method:
1.Preheat cooker or oven.Melt the butter and set aside.
2.Mix the sponge cake flour and eggs to beat until  fluffy  white.
3.Add in butter,milk and mix well combined.
4.Divide the batter into two potion,one add the pandan or cocoa powder,the other portion stay as the
   original flavor. Grease your cooker pot with some butter.Using the oven, line a 9 inches pan with the
   greasedproof paper and greased with some butter.
5.Put a spoonful of original flavor into the rice cooker or pan in the middle,then a spoonful of pandan or cocoa powder in the middle of the original flavor.keep doing it till all the batter are all used up.
6.Finally press the cooker key on the porridge and let it bake for 45 min or till cook.
7.If using the oven ,put the pan at the lower rack to bake for 45 min or till cooked.