NONA MANIS

This is indonesia kuih,is almost taste like talam,delicious,coconut and pandan flavor,soft  firm texture.
Quite easy to make, second time in making.Be careful when cooking the batter,can't be hurry especially the white batter,take time to thicken.make sure to pipe in the middle and don't pipe too deep.

NONA MANIS
source;masam manis

Ingredients A
1 egg
1/2 cup castor sugar
1 cup santan (packet Kara brand coconut milk,200ml,add a bit of water to make 1 cup)
1 cup flour
Method;
1.in a big bowl ,break the egg,beat till the egg fluffy,set aside.
2.in a mixing bowl,sift flour,castor sugar add in santan mix well,add in the beaten egg and use a hand whisk to whisk till well combine .set aside.

Ingredients B
1/2 cup thick santan (use kara brand coconut milk)
1/2 cup water and 7 pandan leaves blend together and filter to get 1/2 cup add bit of green colouring
1/4 cup castor sugar
1/4 cup cornflour, pinch of salt
Method;
1.In a small pot, add in pandan juice and thick santan,mix well.Add in castor sugar,flour,cornflour,salt and use a hand whisk  to whisk to a smooth paste.put on to the gas stove,to cook using lowest heat and keep stirring till shiny and slight thicken off heat. Add in to ingredients A batter,use a hand whisk to whisk to a smooth shiny thick batter.whisk longer to get to this stage.set aside.

Ingredients C
1 cup santan Pekat.(use kara brand coconut mik add some water to get 1 cup)
1 tablespoonful flour
1 tbsp castor sugar
1/2 tsp salt
Method;
add all ingredients C in a small pot,mix well.put on a gas stove,using lower heat,use a wooden spoon continously stirring till thicken.wait for it to cool a bit and put into a piping bag,cut off the tip.
Meanwhile put a steamer  bring to a boil.the lid use a cloth to cover,so when steaming the water vapour won;t drop to the kuih to get a smooth surface.( This take time to cook till thicken)

use a small plastic cup,grease with oil ,add in the green batter to less than 3/4 full.
pipe in the white cooked thicken batter  in the middle of the green batter ( in cup) it will push out the batter to a full cup.put to steam for 7-10 minutes.take out and wait for it to cool in the cup before taking out.

STEAMED PRAWNS WITH MINCED GARLIC

When steaming prawn or any other seafood,it must be very fresh.when eating out in restaurant,very few menu on steamed seafood unless they have the fresh one.I love this simple steamed prawn.

STEAMED PRAWNS WITH MINCED GARLIC

Ingredients;
300g fresh medium prawns
1 stalk spring onion ,chop

Seasoning
3 to 4 tbsp minced garlic
1 tsp cornflour
1/2 tsp salt
1/2 tsp sugar
some pepper

Method;
1.trim medium prawns and devein.rinse and cut prawns into halves.
2.Heat 1 tbsp of oil into wok and then stir fry minced garlic over low until fragrant.remove and add in seasoning and mix well.then pour top of prawns and steam wit steamer over high heat for 8-10 minutes.remove ans sprinkle diced spring onion on top

KUIH KERIA

Kuih keria a malaysia doughnut and a oldies snack.make of cooked masked potatoes and mix with some flour to a smooth dough.shape into doughnut and deep fried and coated with icing sugar or cook syrupy

KUIH KERA

Ingredients;
500 g yellow sweet potatoes,boiled in water till soft,drain,peel,masked
100g plain flour,sifted
a few tbsp water if necessary
5 cup cooking oil for deep frying

coating;
5 tbsp sugar,3 tbsp water or icing sugar to dust

Method;
1.mix and knead mashed sweet potatoes and flour to a firm dough,add tbsp of water if necessary.
2.roll dough into a sausages about 5 cm in diameter.cut into 2 cm thick round.make a hole in the center of each round dough with the back of a wooden spoon
3.heat up oil,deep fry sweet potatoes rings till golden brown.dish and drain.
4.In a clean wok,cook sugar and water till syrupy and thick,add fried sweet potatoes rings and keep stirring till all potatoes rings are well coated with syrup and evenly crystalised.Use low heat to cook the syrup.dish and serve.

PORRIDGE WITH CENTURY EGGS

porridge is a common food staple among the chinese and commonly consumed as a breakfast.It easily digested by the body and a well loved dish in tropical countries.this porridge can get in dim sum restaurant.

PORRIDGE WITH CENTURY EGGS

Ingredients;
12 bowls water
150g jasmine rice or any rice
50g glutinous rice
120g minced meat
2 century egg (removed shell,rinsed and diced)
2 tbsp chopped ginger

preparation
wash rice and glutinous rice together,drain.Add 1 tsp salt ,1 tbsp oil,mix well,marinate for about 30 minutes.
Minced meat put in a bowl and marinade with,add 1/4 tsp salt,1 tsp light soy sauce,a dash pepper powder,1 tsp starch,2 tsp oil,1/2 tbsp .set aside.

Seasoning; 1 tsp sugar,1 tsp salt,1/2 tbsp shao xing wine
Garnish ingredients; a dash each sesame oil and pepper powder.1 stalk spring onion,wash ,chop fine

Method;
1.Bring 12 rice bowl of water to boil at high heat.pour in the rice, bring to a boil,lower heat to medium to cook for an hour, without lid,stir occasionally,make sure the rice don;t stick to the bottom of pot.
2.when rice soften,stir porridge with 3 pair of bamboo chopstick or whisk to make the rice more soft and smooth.
3.add minced meat,century,chopped ginger,reduce to low heat and cook for 10 min,add seasoning and stir well.serve with garnishing ingredients to each individual bowl

CHINESE PANCAKE /APAM

Chinese pancake is so popular,in where I stayed there only two stall in town.Usually there is long queque,but don't have to wait that long,they are fast in making this pancake,4 gas stove working at the same time.

CHINESE PANCAKE /APAM

Ingredients;
170 plain flour
100g rice flour
30g cornflour
2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp salt
2 egg ,beaten
6-7oz water
150g castor sugar

Filling
120g melted butter
150 sugarsome
some fried chopped peanut /cream sweet corn

Method;
1.put the sifted all the flour,baking powder,b.soda sifted together into a mixing bowl,add salt beaten salt,water,castor sugar and mix into batter.strain and keep in fridge for 3-4 hour before using.
2.heat up a non stick saucepan or heavy bottomed,pour in enough batter to form a pancake,sprinkle some sugar on top and cover up using medium heat.cook till golden brown,sprinkle some melted butter on top and use any filling you prefer,remove and fold into half.if the pancake is big,cut into triangle shape.

MEE SUAH NOODLE

Traditional mee sua noodle for celebrating birthday in chinese family.lot of people love this noodles,soft and slippery and celebrating birthday we usually add egg to it

MEE SUAH NOODLE

Ingredients;
2 small buddle mee suah noodles
2 shitake mushroom,soaked hot water till soft,sut into strip
3 inches lean pork meat,slice thinly and coated with some 1 tbsp cornstarch
4 hard boiled egg,shelled
some crispy fried shallot
some chop spring onion
a handful of ikan bilis to boil the soup or use knorr powder
600ml water

Method;
In a pot of water,add in the ikan bilis,bring to a boil,simmer for a short while,dish out the ikan bilis,add in the
mee suah noodle,give a stir,add in the coated slice pork wait for it to cook ,add in salt for taste.off heat
dish on to a soup bowl,garnish with  a few slice of mushroom,crispy shallot,dice spring onion.
Note; once the mushroom is soft,lightly squeeze off water. heat a wok with 1 tbsp oil,add in the mushroom,add 1/2 tsp fish sauce ,to stir fry for a min or two to let the mushroom absord the flavor.

CHICKEN FEET SOUP

from watching the youtube coconut bangkok.Decided to cook my own soup but following the ingredients for garnish.My family love this soup,the ingredients for the garnish is a must,it bring the spicy,sour and nice aroma of corriander leaves.

CHICKEN FEET SOUP

Ingredients;
1/2 kg chicken feet
3 kaffir lime leaves
3 stalk corriander root
2 stalk lemongrass,bashed
3 slice ginger
1 liter water

Garnish;
10 bird eye chilli ,dice finely
2 stalk corriander leaves,dice fine
1 stalk spring onion dice
3-4 lime juice
2 tbsp fish sauce
1 tsp sugar

method;
1.wash the chicken feet,trim off the claw,blanch in hot boiling water,drained.
2.heat a pot of water,add in kaffir lime leaves,coriander root, ,slice ginger,lemongrass,add in the blanch chicket feet,bring to a boil,once it boiled,reduce heat to low and simmer  for an hour or till the chicken skin is soft.Add in fish sauce,sugar,adjust to your taste.off heat pour into a soup bowl add in the bird eye chiili,coriander leaves chop spring onion,lime juice.give a stir and serve.