Sunday, August 19, 2007

Ikan Kerapu Kukus (Steamed Fish)

This is a simple dish to prepare yet very delicious ! Very practical to those who work 9-5. Just get the fish ready marinated with all the ingredients, keep it in the fridge and when you're home put on the steamer and steam the fish for 15 -20 minutes. Or if you don't have steamer, you can steam the fish on top of the rice cooker, while cooking the rice! Two dishes is cooked at the same time. Isn't it easy ?

Ikan Kerapu Kukus (Steamed Fish)

Ingredients :

a fish, weighs about 300g at least (I usually use kerapu, red snapper , siakap or bawal)
5 shallots
7 garlic
2inches ginger - julienned
a table spoon of oyster sauce
a stick of lemon grass - bruised
juice from a lime
salt to taste
2 tomatos - halved
2 chillies - sliced
a table spoon of fried shallots (if available)
some white pepper to taste

Method :
- put on the steamer
- mean while, in a pestle mortar, pound all the shallots, and half of the garlic together with the salt.
- mix the pounded ingredients with the oyster sauce ,pepper and lime juice.
- rub the mixture evenly on the fish and then place the fish on a steam proof dish.
- crush the remaining garlic, and just put it on the fish together with the ginger , tomatos, chillies all over and around the fish.
- topped the fish with the bruised lemon grass and fried shallots.
- steam the fish for about 15- 20 minutes ..depends on the size of the fish. The bigger the fish, the longer it will take.

- serve with hot steam rice or just eat it as it is! yummy!

Friday, August 17, 2007

Seri Kaya

This sweet kuih is one of my favourite and my kids' too. It si made of glutinous rice, eggs and palm sugar. Usually we'll have this kuih during Ramadhan, so since Ramadhan is just around the corner I guess it's very suitable for me to paste the recipe. Though the steps might seem complicated but actually it's not. If you plan to have this kuih for Iftar, it's better if you prepare the ingredients earlier........So here is a recipe of Seri Kaya.

Seri Kaya

Seri Kaya (Glutinous rice, topped with egg castard and palm sugar)

Ingredients A :

5 eggs
100g palm sugar, chopped. (satu kerek laa kira2...atau setengah ketul)
1/4 cup of water
1 tbl spoon of corn flour (or you can just use plain flour)
a pandan leaf for the aroma (if it's not available you can ommit this)

Method :
- in a pot, boil the water and then add in the palm sugar and the pandan leaf.
- stir until all the palm sugar has dissolved. Turn off the heat.
- add in the corn flour and mix well. Let it cool.
- crack the eggs into the pot and mix everything well and set aside.

Ingredients B :

2 cups of glutinous rice (washed and soaked for a couple hours)
1 cup of coconut milk
a pinch of salt

Method :

- boil a lot of water in a steamer.
-meanwhile, combine the coconut milk, salt and glutinous rice in a bowl. Mix everything together.
- prepare a steamer proof container/cake tin by spreading a piece of plastic at the bottom of the container. This is to prevent the kuih from sticking to the tin.
- pour the coconut milk and glutinous rice mixture into the tin. Make sure that the coconut milk level is just slightly above the rice surface.
- steam the rice for about 15 minutes.

- when the rcie is cooked (you can tell by touching it...if it feels smooth that means it cooked and the color is almost transparent), wrap your hand with a clean plastic bag and start pressing the rice and smoothen the surface. This is to prevent the egg and plam sugar mixture from flowing down to the bottom of the tin through the rice.
- When the rice has been perfectly pressed, pour the A ingredients on top the rice through a sifter.
- steam the kuih again for another 15 minutes.
- when the kuih is cooked, leave it to cool before cutting it into small cubes.

Tuesday, August 7, 2007

Roti Goreng (Fried Bun )

During tea time or breakfast Malaysian love to munch on kuihs. What is kuih? Kuih could be steamed buns...currypuff...pastries...pies.....simple and non-heavy food that we usually have for tea or breakfast. It could be even spicy.This fried bun is one of the kuihs that I love to have either for tea or breakfast or anytime during the day. It's very similar to steamed buns (pau) but instead of steaming fry it. Normally it has red bean filling but to suit your taste buds you can substitutes with any other kind of fillings like curry potato or sweet potato with chicken, or even sweet or hot coconut fillings. But my favourite always has to be red bean fillings. Here is a step by step recipe on how to prepare yourself Kuih Roti Goreng

Roti Goreng (Fried Bun)

Ingredients :

300g all purpose flour
a pinch of salt
a table spoon of sugar
2 table spoon of milk powder
1 egg
6g dry instant yeast (equivalent with 1 tea spoon)
200ml water
1 table spoon of shortening /butter
enough vegetable oil for frying

Fillings : red bean fillings (you can make it yourself, or you can buy a ready made red bean paste) click here for red bean fillings recipe

Method :

1. In a bowl mix together all the dry ingredients (flour,salt, sugar, yeast and powdered milk) . Make a well in the middle and crack the egg.

2. Add in the water and start kneading. When everything is well mixed add in the shortening and carry on kneading until a soft, elastic and non sticky dough is formed. If you find that the dough is still sticking to your hands, just simply dip your hands into some flour and knead again until it doesn't stick anymore. The dough must be soft an elastic in order to get soft buns.

3. After that prove the dough until it doubles up the size. Covered.

4. When the dough has double its size, punch the dough to let the air out and knead the dough again. Make a small balls about half size of a tennis ball and you may add your favourite filling at this point. After that prove the buns again for about 10 minutes. Covered.

5. In a wok heat the oil and then fry the buns on medium heat until it turns golden. Let the buns to cool for a few minutes before you can enjoy it with your tea.