SLICED PINEAPPLE WITH SUGAR

I bought this two medium size sweet pineapple at the pasar tani sale.it was quite sweet. My the other half loves pineapple,he can finish one pineapple in one day.

SLICED PINEAPPLE WITH SUGAR

1 medium size pineapple,skin and core,slicely thinly,then use a fork to tear to pieces.layer on a plate,sprinkle white sugar,every layer sprinkle some sugar and cling wrap chill in the fridgre.

KEDONGDONG JUICE

Buah kedondong is a tropical drink,commonly found in south east asia.it come with a oval shape and hasa single seed and lot of fiber.the fruit can be eaten raw.use the young tender kedondong while the seed is very soft,cut through with knife,suitable for making juice.refreshing juice especially during the current scorching hot weather.These fruit was given to my hubby from his friend home grown plant.

KEDONGDONG JUICE

10 tender young kedondong ( washed clean,halved)
3 preserved sweet sour plum (sour mei)
400ml water

method;
.put the cut  fruit and water into a blender,blend it into juice,add in the preserved sweet sour plum.Add some sugar or honey to sweeten a bit. serve with ice cubes or chill in the fridge

FRIED KWAY CHAP WITH SEAFOOD

Kway chap is a teochew rice noodle that is flat broad rice sheet that cut into broad pieces.usually cook in braised pig trotter soup with  sides,like braised egg,tau kwa,pig intestine or mei vegetables.Or in braised duck soup and duck meat .is very delicious soup. tod ay I use these flat broad rice sheet to stir fry with seafood. and taste yummy.

FRIED KWAY CHAP WITH SEAFOOD

Ingredients;
200g each(e.g.squid,fresh prawn,chicken meat,fish cake)
3tbsp crushed garlic 2 tbsp dark soya sauce
3 tbsp fish sauce 3red chillies,roughly chop or thinly sliced
a few basil leaves
400g kway chap / flat broad rice noodles
pepper powder

Method

cut the seafood and meat into pieces if necessary.brown the garlic with 4 tbsp oil.saute the seafood for a few minutes in the same oil.Add in the rice noodle soy sauce ,fish sauce stir fry till evenly colour,add in the basil leaves,chillies and stir well mis,Add pinch of pepperpowder and cook for a minutes.serve.

SALTED EGG YOLKS FRIED PRAWNS

This recipes used cooked salted egg yolk.As the cooked slted egg white can be eaten with the porridge.
Or added to minced meat,egg,dice spring onion to steam into another dishes.

SALTED EGG YOLKS FRIED PRAWN

ingredients;
600g medium sized prawns
3 cooked salted egg,use the egg yolk only diced
1 tbsp minced ginger
1 tbsp minced garlic
6 chilli padi diced
5 sprig curry leaves
1 -2 tbsp butter
seasoning;
1 tbsp sugar

method;
1.rinse prawns,drain well.trim off feelers,slit back devein.dab on some cornflour.
2.heat up wok with oil,use high heat to deep fry the prawns till crispy,drain well.
3.use a clean wok,add in butter,saute ginger,garlic cilli padi,curry leaves till aromatic,add in the deep fried prawn,diced salted egg yolk,add seasoning and stir fry well.dish up.

KUIH CARA BERLAUK

first time trying the recipes from internet blogger.I have seen this kuih sold at pasar malam,but never bought it.This is a salty tasty,but taste nice as well.I still prefer the kuih cara manis.

KUIH CARA BERLUAK

Ingredients;
75g all purpose flour
1 egg,slightly beaten
165ml coconut milk
a pinch of salt
1/8 tsp turmeric powder
1 tbsp corn oil

Filling;
100g minced chicken meat
4 shallot,minced
2 cloves garlic,minced
1 tsp curry powder
1/2 tsp chilli powder
1 tbsp kicap manis
1/4 tsp salt to taste
some chop spring onion and chilli for garnish

Method;
1.in a mixing bowl,add in the ingredients mixture into batter,well combine,put aside to rest.
2.for the filling;heat 1 tbsp oil,saute mimced onion and garlic till fragrant,add in minced chicken meat,stir fry,add in curry powder,chilli powder,kicap manis,salt,contunue to stir fry till well mixed and cook.set aside.
3.heat a bahulu mould over gas stove,using the lowest heat ,when the mould is hot,grease the mould with oil,spoon batter 3/4 full,cook till the sides turned slightly harden,spoon some chicken filling at the centre of each batter,top with spring onion,chilli,cover with a lid,cook till golen brown.

KUIH CARA MANIS

First time making this kuih cara manis, when I took the first bite,love it and having a soft custard pudding like.Nice pandan flavor,sweet and coconut flavor as well.I did not use any colouring.

KUIH CARA MANIS
source;jurnal resepibdaria

Ingredients;
80g plain flour
1 egg
50ml thick coconut milk
120ml water
8 pandan leaves
pinch of sugar,pinch of salt

some sugar for topping
cooking oil for greasing the mould.

Method;
1.cut the pandan leaves into smaller pcs blend with 120 ml,strain the water.
2.in a big bowl,add in flour,make a hole in the center,add in egg,salt,coconut milk and sugar,use a hand whisker to whisk well mix,add in half portion of the water till thicken,lastly add in the remaing water and hand whisker well combine and in most watery batter..rest for 20 minutes.
3.heat a bahulu mould at the gas stove,using the lowest heat,when the bahulu is slight hot,greased mould with cooking oil.( use kitchen towel  paper,take a small pcs dip in oil lightly to grease the mould)
4.when the bahulu mould is hot,pour in the batter till full.
5.add 1/2 tsp sugar in the middle of each mould.cover it.Make sure use the lowest heat till cook,take out.repeat the same process till all batter use up.
Note; you can add the sugar in the batter,adjust the sweetness to your like,not need to top with sugar.

STIR FRY LONG BEAN WITH MEAT AND SALTED SOY BEAN

With these simple ingredients to fry with the long bean never expected to taste so delicious.Is only a simple home cooked meal.try for yourself.

STIR FRY LONG BEAN WITH MEAT AND SOYA BEAN PASTE

Ingredients;A
2 tbsp salted soya bean,drain off the water,chop
6 small shallot,peel off skin,chop
4 chilli padi
5 cloves garlic peel off skin,chop

Ingredients;B
200g long bean Cut into sectioned
200g lean meat slice and cut into smallcbe or coarsely chop
some water

seasoning;
pinch of msg (sugar)
if not saltiness,add salt for taste

Method;
heat a few tbsp cooking oil,saute all ingreients A until fragrant,add in lean meat and stir fry quickly,by then add in long bean and stir to mix well,pour in water and cook until boils for about 5 minutes,lastly add in seasoning and switch off heat.ready to serve with bowl of rice.

BIKA AMBON

Bika ambon is a dessert from indonesia.This cake has honeycomb  soft and chewness,and the touch is oily.
I love this dessert very much. The recipes from blog bittersweet spicy.I use half of the recipes.

BIKA AMBON

Ingredients;
100g plain flour
125 ml water
1 packet yeast (11g)

Other ingredients;
300ml fresh coconut milk ( freshly squeeze)
1/2 tsp turmeric powder (i use yellow colouring)
15 kafir lime leaves -torn
2 pandan leaves
1 tsp salt
300g sugar
225 g tapioca
25 g glutinous flour
7 whole egg

Method;
combine all ingredients for yeast mixture,mix thoroughly and leave aside for 15 minutes.
2.combine coconut milk,yellow colouring,kaffir line leaves,pandan leaves,salt and sugar in a pot and cook stirring continuously until mixture boils.remove from fire and strain the mixture.set aside 450ml.
3.combine tapioca flour, glutinous rice flour.add in the yeast mixture and mix using a cake mixer or hand whisk.
4.Add in egg one at a time and continue mixing.
5.add in warm coconut mixture in several addition.continue mixing for about 15 minutes,leave aside for 2 hour.
6.heat up kuih lumpur mould on a stove and grease with cooking oil,then wipe the mould clean with a pcs of clean cloth.
7.Pour mixture into the mould until 3/4 quarter full (stir mixture thoroughly before pouring to the mould).
8.Once little holes start to form on the surfaces of the bingka,cover the mould leaves to cook for a few minutes.remove bingka from mould and repeat process.