Recipe: 蜂巢酥(蜜蜂竇/蜂窩餅) - Kuih Loyang (Pang Siu Piah / Pang Siu kiok)

材料 Ingredients:
500克 占米粉 500g Rice Flour
2 粒鸡蛋 2 Egg
150克 白幼砂糖 150g Caster Sugar
700毫升 浓椰浆 700ml Concentrated Coconut Milk

做法 Method:

1. 首先全部的材料混合并搅拌均匀。
2. 将搅拌好的面糊过滤一次。
3. 接下来就准备油炸的步骤。先将蜂巢酥模(Kuih Loyang Mould)放入热油里，然后趁热取出，接着将3/4的模浸入面糊中，再将沾了面糊的模放入热油里并覆盖于其中，炸至浅棕色。轻轻的摇晃模，蜂巢酥将慢慢从模中脱离。将炸好的蜂巢酥取出，并置放于吸油纸上。
4. 待蜂巢酥凉了之后，马上放入储存容器收藏。

提示 Tips:
要注意的是不可将整个模浸入面糊中，否则的话，当油炸蜂巢酥的时候，它就不能从模中脱离。

Recipe: Kuih Dadar

Ingredients for Pancake:
- 120g flour
- 1 egg
- 300ml coconut milk
- pinch of salt
- 1/2 tsp pandan (screwpine) paste or just green colouring as a lesser alternative

Ingredients for Filling:
- 80g Gula Melaka (palm sugar)
- 1 tablespoon sugar
- 80 ml water
- 120g shredded coconut
- 1 tsp corn starch

Methods:
1. Dissolve the sugars in water in a saucepan and stir in the shredded coconut and corn starch till you get a moist golden brown coconut filling. Leave aside to cool.
2. Sift flour and salt in a mixing bowl, combine a lightly beaten egg and coconut milk by lightly whisking with a hand whisk. Add the pandan paste and stir till you get a homogenous green pancake batter.
3. Heat up a non-stick frying pan on medium-low heat and spoon 1-2 tbsp of batter into the centre. Swirl or use the base of the spoon to make a thin pancake of about 15cm in diameter.
4. When the surface is dries out, transfer to a plate with the top surface facing down (this will be the outside of the Kueh Dadar)
5. Place two teaspoons of coconut filling on the pancake and roll up like a spring roll.
6. Best served immediately, but within the same day is fine!

Recipe: Cha Kueh

 

 

吃粥的时候煮多一点, 剩下的拿来做馃角, 比外面卖的好吃哦😍😍👍(谢谢网友分享的食谱)

 ❤材料:
白粥 500g(过滤去掉水份,用搅拌器打烂)
水 50~100g
盐 1tsp
玉米粉 100g
面粉 80g

❤做法:
1)全部材料拌均匀。
2)倒入已涂油的四方模。
3)锅子水滚,大火蒸30分钟。

❤炒菜头馃:1)爆香菜脯, 蒜头,加入馃角炒香, 加入辣椒,最后鸡蛋炒至熟即可(我加了肉碎)

Recipe: Malaysian Currypuff

Vegetarian karipap with spiral pastry

Spiral pastry (refer to the original recipe for instructions).

Oil dough:
125gm all purpose flour
30gm butter
70ml vegetable oil


Water dough:
225gm all purpose flour
110ml water


Potato filling (Vegetarian)
3 medium size potato
1 large onion
1 tbsp curry powder
1/4 tsp cumin powder
1/4 tsp chili powder (not very spicy, would increase it to 1/2 tsp on my next try)
3/4 tsp salt
1/2 tsp sugar


Methods:
1. Heat 2 tbsp vegetable oil in pan, and saute cubed onion
2. Put curry power, cumin power, chili power in a bowl and add some water to form paste. Add the paste to the pan when onion has soften. Stir fry until aromatic.
3. Add potato to the pan, stir around for a couple of minutes.
4. Add enough water to cover all ingredients. Turn heat down to a simmer when boiled.
5. Add salt and sugar. Stir until potato has softened and paste is somewhat dry.

Chicken + potato karipap  (normal pastry, non spiral version)

Pastry (non spiral)
250g all purpose flour
2 tbsp vegetable oil
2 tbsp butter
125ml cold water


Methods:
1. Heat and melt butter and vegetable oil
2. Pour into flour and mix with a spatula
3. Add water slowly and knead

This pastry works well if you plan on consuming the puffs on the same day. They did not hold up well after a day. (Or maybe my karipap filling is too wet?? )


Chicken + potato filling:
Chicken meat from a quarter (I minced it, I would cube it the next time. Habi said he didn't even know there's chicken inside)
3 medium size potato
1 large onion
2 tbsp curry powder
1/2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp salt
1 tsp sugar

Same instructions as the vegetarian version, only, remember to also add chicken meat when adding potato to the pan.


Methods:
1. Roll out the dough to about 1/8 inch thick.
2. Using a round dough cutter or a bowl, cut out a piece of dough.
3. Place filling in the middle, then follow the instructions on youtube to seal the puff. Took me a couple tries before I got the hang of it during my trial run, which I forgot again a week later when I was making another batch for the potluck. But again, after a few tries, it came back.

Source: http://ellyneverforgets.blogspot.com/2012/12/karipap-malaysian-curry-puff.html

Recipe:【韩式炒年糕】

Recipe: Onde-Onde

Ingredients:

250g Glutinous Rice Flour
200ml Pandan Juice
150g Gula Melaka (Palm Sugar), finely chopped or dark brown sugar
110 g Grated Coconut
A Pinch of Salt

Panda Juice:
Blend 15 Pandan leaves with 220 ml water.

Method:
Step 1
In a large bowl, combine glutinous rice flour and pandan juice, kneading well to form a smooth dough.

Step 2 – Shape the balls
(a) Pinch off small balls of dough (about 15g) and roll it between your palms to form smooth balls.
(b) Flatten lightly.
(c) Make a small well in the centre of the dough and fill with chopped palm sugar.
(d) Pinch the dough together to close, roll them in your palm to form a smooth ball and lay the balls on a plate sprinkled with flour (this will prevent glutinous balls stick on the plate)

Recipe: 炸年糕

材料：

自发面粉 3大匙
鸡蛋 1粒
盐少许
清水适量
年糕 5片
芋头 5片
番薯 5 片

做法：

1. 把自发面粉，鸡蛋和少许的盐倒入一个大碗里，慢慢加入清水搅拌至浓浓的面糊即可。
2. 夹起芋头＋年糕＋番薯沾入面糊里，再放入大火烧热的热油里稍微炸一炸，再转小火炸至金黄即可。