SAYUR LEMAK PUCUK MANIS

This vegetables called shoots sweet or in malay is pucuk manis, I love to cook these vegetables in coconut gravy,another malay dishes.my hubby favourite

SAYUR LEMAK PUCUK MANIS

Ingredients;
500g pucuk manis /shoots sweet
450ml santan/coconut milk
60g ikan bilis/dry anchovies
4 small shallot
1 pip garlic
1 medium size sweet potatoes/peeled and cut into block
salt to taste

Method;
1.shallot,garlic,anchovies use a motar and pestle to pound fine.
2.In a pot,add in coconut milk,pounded ingredients,bring to a boil,using medium heat.
3.Add in sweet potatoes to cook till the potatoes cooked .lastly add in the shoots sweet and simmer till the leaves is soft,add salt for taste.ready to serve.

SPIRAL CURRY PUFFS

on 30 feb 2014,we went to endau to visit my youngest son who serveing his PLKN.The nite before he phoned to ask us to bring some chocolate,biscuits,cup maggie noodle and a packet milo.when we reached at the camp site,he came to met us and we found a site under a tree,on that day is very windy facing the open sea.I bought a packet of chicken rice,abottle of soft drinks for his lunch.
we have a chat,he told us one of his malay roomate sold one tube of cigarette for RM 4.00.his dorm have 18 student,only he and a malay do not touch the cigarette.I bought a packet of 3 in one milo,inside consist of small pack ,well,he told us his roommate use a towel to cover the small pack of milo and use an iron to to flatten into a bar,he did taste it,very crispy.That is what he going to do with the pack of milo.Cigarette is not allow inside the camp.But still they have a way.

SPIRAL CURRY PUFFS

Ingredients (A) water dough
300g plain flour
120g margarine
150 ml ice water

Ingredients (B) butter dough
200g plain flour
120g margarine
1/2 tsp salt

Filling (A)
150g shredded young coconut
1/4 tsp salt
1 tsp sugar
1/2 tsp chicken stock granul
1 tbsp bottled curry powder

Filling (B)
60g dried shrimps
3 shallots
3 pips garlic
1 cm fresh turmeric
2 stalks red chilli
3 stalkschilli padi
2 tbsp cooking oil

Method;
1.pound all filling ingredients (B) in the blender until fine,dish out.

2.to make filling,stir fry the pounded ingredients over medium heat till fragrant.add in filling ingredients(A),toss well until slightly dry,remove from heat.

3.Mix the ingredients (A) and (B) separately,knead until form a soft dough,set aside.

4.wrap the dough (B) with dough (A),flatten it slightly,then roll out with rolling pin to form the rectangle shape,then roll up (repeat again)rest dough for 10 minutes.

5.cut dough into 1 cm thick,flatten it slightly,and roll out into thin sheet.wrap some filling mixture (cut side down.Fold over to form a crescent.pinch the edges to forma shell pattern.

6.deep fry the dumplings in the warm oil over medium heat until golden in colour and crisp.dish up,drain well on paper towels and serve.

GULAI PUCUK UBI (TAPIOCA LEAVES COOK IN COCONUT MILK)

This dishes use tapioca leaves cook  in coconut milk.Use the top part  leaves of the tapioca tree,the leaves is more tender. Is a malay dishes,goes wtih plate of rice.I use a thin coconut milk,is up to individual prefer a thick,medium coconut milk.

GULAI PUCUK UBI

Ingredients;
500g pucuk ubi ( boil in a pot of hot water till the leaves soft,drain)
50g ikan bilis or dried shrimp ( can use both together)
3 garlic
5 shallots
1 tsp jintan manis (cumin)
1 tsp jintan putih ( aniseed)
1 tsp ketumbar (coriander)
1 stalk serai ( lemongrass)
some chilli padi (depend how hot you  want your gravy is)
1 coconut ( thick coconut milk)
400ml water
salt to taste

Mehtod;
1.the boiled tapioca leaves,squeeze out the water and sliced it thinly.
2.Ikan bilis or dried shrimp,garlic,shallots,jintan manis,jintan putih ,ketumbar serai ,chilli padi,buah keras blended all into paste.
3.Put  all ingredients in a pot of water to boil for 15 min,lastly add in coconut milk,salt to taste.
 let it boil for a 3 minuted,off heat,ready to serve.