Saturday, August 20, 2011

Kuih Lapis ... Kinda~

recipe

weigh and add them up!

stir em'

filter the mixture

divide them to different containers for different colours

Steam em' layer by layer. Each layer takes bout 3 to 5 minutes, depending on the thickness

layer by layer...

wait til the kuih cools, then cut it up

Kuih lapis, layer cake as you might call it, but cake it is not. ^^
The colour is not very obvious on this one. The taste is still okay though.
Enjoy!!

Friday, August 19, 2011

Kerepek Pisang! / Banana Crackers

B.A.N.A.N.A. - pick, skin em' and submerge em in a basin of salt water.
shred shred shred~

deep fry em' on medium-high to high heat

scoop em' up and sprinkle some fine sugar

Serve.


Crunch crunch~ ntg like homemade crackers!!

Wednesday, August 17, 2011

Onde-onde--> DONE!

grated coconut flakes

roll the dough, put in the sugar cube, roll it again and boil it in hot boiling water.  Then, wait til the ball of onde-onde floats (indicating it is cooked), scoop it up and into the grated coconut. (Sorry bout the absence of photos for these steps, hands full then, shall do better next time)


cooked onde-onde in the grated coconut flakes

roll them about and cover them in coconut flakes

dish them! ^^

this is what the inside looks like. see? the cube hasn't melted yet, giving the crunch when you bite into it.
The cube of sugar can be melted or not, depending on the size of the sugar you put in, the thickness of the dough you roll the sugar in and the temperature of the water you boil it in.
Some people like it if the sugar has melted, so that when you bite into it, the sweetness pops and flows onto the taste buds.
I prefer it with a lil crunch.
Any way it goes, onde-onde is still one of the favourite local desserts (out of the hundreds found here, XD)


Not very complicated recipe, but it is better to have at least an assistant to help you when you boil the onde-onde.  You'll need someone to scoop up and roll them in the coconut flakes, while you keep rolling the dough and sugar into balls.
Enjoy the sweet explosions in your mouth!! ^^

The making of Onde-onde

Onde-onde, a local dessert. This is the making of and I shall show you the product in another post. ^^

Natural colouring and fragrant from the Pandan leaves.

A pretty green

Add in bout 1/2kg of glutinous rice flour.

Kneed the dough, add bout a cup of water, maybe less (not too much), then add in a lil limewater (air kapur), continue kneeding. Finally, add a lil hot water (bout 1/4 cup) to soften the dough.
this is the final texture you want it to be in. Nope, no sugar or salt added in to the dough. It is as plain as it gets.

This is where the sweetness of the dessert comes from. Gula Melaka!!!

Cut into cubes.
In the next post, you shall see how the dough and the sugar cubes are combined and made into a superb delicacy! Yum Yum!!

Oh yea, not to be missed, prepare some medium-aged grated coconut flakes. You'll see how it comes together. ^^

Chinese style Keropok Lekor

First, a warning: Spiciness level is a band 6 out of 6 (quote from my mom)
The spiciness hits on you only after a couple of keropok, then it grows... 
Yet you can't help it but continue eating cos it is awesome to a point of self-torture. XD


Da dish!

The source of the absolute-bomb-you-tongue-ll-swell belacan-chilli sauce

YUMYUM ~ HABIS~
T. Homemade Cafe~
T.Homemade Cafe, located in Chinatown in Kuala Terengganu, Terengganu, right under the dragon arch. 
Try to search for a Turtle Alley while you are there. Cute place!

Tuesday, August 16, 2011

Lakse/Laksam~ Yum Yum

steam the mixture 
 Ingredient for the noodle: rice flour, wheat flour, water, salt (2 tsp for .5kg of rice flour used)

after bout 3 min, done! roll it out onto a dish

TADAAA~

the kuah or gravy, made from coconut milk with blended garlic, onion, ginger, and fish ( cooked ikan kembung). Flavor added in later as the sauce boils.

cut the noodles

prepare some fresh veges: options include long beans, bean sprout, cucumber, mint leaves, etc...

pour fresh veges onto noodle

pour in some gravy

DONE!! ENJOY!!
Lakse or Laksam, a local Malay dish. More commonly found in Kelantan and Terengganu, I guess.
Do not confuse this with laksa, which uses different noodle and different gravy (red, diluted, spicy gravy)
Yum yum, homemade is still currently the best!

Sunday, August 14, 2011

Sweet Sour Ikan Bawal


Ikan bawal, smear on some starch powder (tepung ubi) and deep fry it.

Sweet sour sauce:
Fry some chopped garlic. Add in the onions, chilli, pineapple, and tomatoes.
Stir fry them a lil, then add in tomato sauce, chilli sauce, oyster sauce (bout 1 or 2 tbsp) and some water.
Stir the sauce and add in a lil sugar (bout half a tsp).
Let the sauce boil. If it is too diluted, mix some starch powder with cold water and add it in the sauce and stir.
The starch should coagulate the sauce a lil.
Dish the fried fish with a lil oil from the frying wok to add a lil moisture to the fish, then pour the sauce onto the fish and serve.
Oh yea, don't forget to garnish it with some spring onion.
ENJOY!!


Saturday, August 6, 2011

Grandma's recipe

Fried meat and petai
Marinate the meat with soy sauce, black sauce, gula melaka (local brown sugar).
Fry some chopped garlic, add in the meat then add in the petai and put in the onion and chilly in last for taste.
You may add sugar, salt and soy sauce for flavor.
Fried salted vege/fermented vege.
Fry garlic and minced meat first.
Add in the salted vege and chopped tomato.
Add a lil sugar and chicken essence powder for taste. A lil soy sauce is ok too.
Add in a lil small chillis (cili padi) and red chilli for deco.
Fry it all up and serve.

We hear the dead

credits: here

We Hear The Dead by Dianne K. Salerni.
Tales of Pyschics and its origins.
They never thought they could start a new religion. Tales of the Fox sisters.
Is communicating with the dead real or a hoax? Find out in this book.
Verdict: 3.5/5