Apam Nasi

Resepi by: Puan Zura Zul via portmakan.com

Recooked by:@kim_kimberly1509 

Bahan-bahan:

1 cawan nasi

1 1/2 cawan air untuk kisar nasi

2 cawan tepung besar

1/2 cawan tepung gandum 

1/2 cawan gula, guna gula perang kasar

3 sudu teh yis Mauripan 

1 ~  2 sudu teh minyak

Secubit garam

Caranya:

Kisarkan 1 cawan air dengan nasi supaya mudah hancur dan halus. 

Lepas itu tambahkan 1/2 cawan air dan kisar lagi. 

Masukkan gula kasar dan kisar.

Satukan tepung beras, tepung gandum, garam dan yis kedalam besen besar. 

Masukkan bahan kisar, kacau dengan whisk atau pun boleh dikisar dengan blender. Gaul sehingga sebati. 

Dah sebati, perapkan sehingga adunan naik atau selama 30 minit hingga 3 jam. 

Sebelum dikukus kacau adunan sekali lagi, jangan dikacau lama. 

Bahagikan adunan kepada beberapa warna yang disukai. 

Panaskan pengukus bersama acuan kecil yang sudah disapu sedikit minyak. 

Balut penutup dengan kain supaya air tidak menitis pada permukaan adunan. 

Tuangkan 3/4 atau penuh. 

Kukus selama 15 ~ 20 minit dengan api sederhana. 

Kalau tak nak jenis pecah bahagian atasnya kukus selama 10 minit. 

Kalau nak makan berulang-ulang jangan digaul dengan kelapa. 

Simpan apam di bekas bertutup supaya tidak kering. 

Setiap kali nak menuang adunan pada acuan pastikan disapu minyak dan panaskan acuan. 

Bahan cicah:

Kelapa parut

Secubit garam

Kukus kelapa yang digaul dengan garam, sebentar saja atau sehingga kelapa panas bagi mengelak menjadi basi

Rava Dosa

Recipe sourced: Rakskitchen.net
Ingredients:-
1/2 cup Semolina / Rava
1/2 cup Rice Flour
1/2 cup All purpose Flour / Maida
2 tsp Blackpeppers
2 tsp Cumin seeds
2 Onion
2 Green Chilies
1 tsp Ginger, finely chopped
A generous pinch Asafoetida, i omitted
Salt as needed
A sprig Curry leaves
Oil / Ghee - as needed

Method:
In a mixing bowl, place rava, rice flour, maida and mix well with water (2 cups approximately).
Keep aside for 3 hours covered.
After three hours, blend the batter in a mixer (I used my hand blender).
Add roughly crushed blackpeppers, cumin seeds, ginger, finely chopped green chilies, salt, asafoetida and mix well.
You can add finely chopped onion to the batter and mix.
Adjust the water quantity approximately 2 more cups.
Heat a dosa tawa and drizzle with oil. Hold the pan in your hands, slightly in slanting way.
Pour a ladle full of batter in an arch.
Then tilt to make it spread evenly everywhere.  Fill any large gaps.
Drizzle little more oil or ghee over.
Cook in medium flame until golden crisp.  No need to flip.
Serve immediately with sambar and coconut chutney the best accompaniment.

Notes:
You can reduce maida as 1/4 cup in this recipe.
You can add a tbsp of rava while making the dosa for rava to be seen.
Blending is for getting a homogenous batter.  You can skip too.
Using ghee gives maximum flavour.
You can sprinkle onion and pour batter over it too instead of adding in the batter itself.
You can make without onion too.
Make sure to cook the rava dosa in Medium Flame, so that it cooks slowly and turns crispy.

Palm Sugar Tapioca Sago Kuih

Sourced: Time For Kuih-Muih by Wong Sip Moi

Ingredients:

Material & Utensil needed:

7" square mould

Banana leaf cut to line mould (greased) (I used plastic cling and ungreased)

A:

150g pearl sago (cook for 10 minutes, drained)

B:

200g grated tapioca (squeeze off excess liquid and i keep the starch)

120g grated coconut shreds

125g concentrated coconut milk

C:

130g (i used 100g) palm sugar or gula melalka (shave into small pieces)

75ml water

1/2 tsp salt

Method:

Combine ingredients A and ingredients B together, mix well.

Bring ingredients C to a boil.  Strain, pour into ingredients A & B and mix well.

Line mould with banana leaf.  Grease with a little oil, pour the above ingredients into mould.

Level surface, steam for 25 - 30 minutes. 

Kuih Sagu

Resipi: Kak As / Sumber : Izah Muffin Lover

Bahan-bahan:

2 cawan sagu - basuh dan toskan

4 cawan air

1 cawan gula, Kim kurangkan kurang sikit dari 1 cawan

2 sudu besar tepung jagung bancuh bersama sedikit air

Kelapa parut putih + sedikit garam, gaul rata dan kukuskan sebentar

Caranya:

Didihkan air bersama gula, masukkan pewarna.

Apabila mendidih masukkan sagu.

Kacau sehingga biji sagu menjadi jernih.

Masukkan bancuhan tepung jagung.

Angkat, tuangkan dalam acuan yang telah digris dengan sedikit minyak atau boleh dilapikkan dengan plastik cling.

Setelah sejuk bolehlah dipotong dan digaul dengan kelapa.

Kuih Lompang (2)

Sumber Resipi: Kayumaniskorner563

Bahan-bahan:
1 1/2 cawan tepung beras
1 sudu besar tepung ubi
1 sudu teh air kapur
1/2 cawan gula pasir
1/2 cawan gula merah/melaka (Kim gula merah tak cukup Kim tambahkan dengan treacle sedikit)
2 cawan air dan 1 helai daun pandan

Topping / salutan:
Kelapa parut putih dan secubit garam, daun pandan disimpul dan kukus sebentar

Caranya:

Satukan gula melaka dan gula pasir dalam periuk.

Kemudian masukkan 1 cawan air bersama daun pandan, masak atas api kecil hingga gula larut, sejukkan dan ketepikan.

Satukan tepung beras dan tepung ubi, tuang 1 cawan yang berbaki dan air kapur, gaul rata.

Kemudian tuangkan air gula yang telah sejuk tadi, gaul hingga sebati.

Tapis adunan dan tuang dalam acuan lompang yang telah disapu dengan sedikit minyak.

Kukus 10 minit atau hingga masak.

Hidangkan bersama kelapa parut yang telah dikukus tadi.

Steamed Chicken Buns

Source: RotiNRice, with changes by me

Ingredients for Fillings:
2 tbsp vegetable oil
2 cloves garlic
1 onion, finely diced
1 small carrot finely diced
8 oz (225g) roasted chicken breast, cubed
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1/2 cup frozen green peas
1 tsp cornstarch mix with 2 tbsp water
2 green onion (spring onion), finely sliced

Method for Fillings:

Heat vegetable oil in a medium size pan.

Saute garlic, onion and carrot for 2 minutes.  Add roasted chicken and fry for another 3 minutes.

Add hoisin sauce, dark soy sauce and 1/2 cup (120ml) water.

When liquid comes to a boil, reduce heat and simmer for 3 minutes.  Add frozen green peas and continue to cook for another 3 minutes.

Pour in cornstarch mixture.  When sauce thickens, turn off heat.  Mix in sliced green onions.

Set aside and allow filling to cool.

Dough:

3 cups / 400g bao flour or all-purpose flour
3 tablespoons powdered sugar
1/2 tsp salt
2 tsp baking powder
2 tsp dry yeast granules
1 cup (240ml) warm water, about 110F (43C)
3 tbsp vegetable oil

Method for Dough:
Sift flour, powdered sugar, salt and baking powder into a large bowl.
Make a well in the middle.  Fill well with warm water and yeast.  Gently stir the water with a spatula to dissolve the yeast.
Then mix in flour to form a soft dough.  With clean hands, knead dough in the bowl for about 5 minutes.
Cover bowl with plastic wrap and allow it to rest for 10 minutes.
Add vegetable oil and knead to get oil incorporated into dough.  Remove from bowl and continue to knead on a flat surface for another 8 to 10 minutes until dough is nice and smooth.
Put dough back into the bowl and cover with plastic wrap.  Allow dough to rise in a warm place for 1 to 1 1/2 hours or until double in size.
Prepare 12 pieces of 2 x 2" wax paper on a large platter.
When dough is ready, remove from bowl.  Gently punch down and cut into 12 equal portions.
Roll a portion of dough in the palm of your hands to form a ball.
Flatten the ball into a disk of about 3" in diameter with a slightly thicker center and tapered edges.
Add a rounded tablespoon of filling in the middle of dough.
Gather and pleat the edges.  Then pinch and twist to seal.
Place seam side up onto wax paper.  Repeat with remaining dough.  Cover with tea towel and allow prepared buns to rest and rise for another 15 minutes.
Prepare a steamer and allow water to come to a boil.  Place buns in steamer, cover with lid and steam for 12 minutes.
Remove lid carefully to avoid water from dripping onto buns.  Steam in 2 batches if necessary.
Serve immediately.
Notes:  Leftover buns may be kept in the freezer.  When ready to eat, re-steam frozen buns for 8 to 10 minutes.

Talam Labu Lemak Manis (Tidak DiKukus)

Resipi: Kak Fida MyR / Sumber: Yatie

Bahan-bahan Loyang 8 x 8"

Lapisah Bawah:

300gm labu yang telah direbus, toskan dan lecek halus

100gm tepung Hoen Kwee - putih

1 1/4 cawan santan sederhana pekat ( Boleh guna 100ml santan KARA + Air selebihnya)

3/4 cawan gula pasir

1/2 sk garam

Lapisan Atas (Dadih):

60gm tepung Hoen Kwee - putih

2 cawan santan pekat (Boleh guna 200ml KARA + air)

1/4 sk garam atau secukup rasa

Caranya:

Satukan bahan-bahan lapisan bawah kecuali labu, kacau rata dan masakkan sebentar.

Bila dah agak pekat sikit, masukkan labu, kacau rata dan masak di atas api sederhana hingga pekat dalam 10 minit.

Tuang ke dalam loyang yang disapu sedikit minyak dan ratakan. Ketepikan.

Satukan pula bahan-bahan dadih atau lapisan atas dan masak hingga adunan pekat dan meletup-letup dan matikan api (masak dalam 5 minit).  Masa memasak, sentiasalah dikacau menggunakan whisk.

Tuang segera adunan dadih diatas lapisan bawah dan ratakan.

Biarkan kuih benar-benar sejuk dan boleh dipotong ikut selera.

Eggless Moist Banana Brownies

 Recipe: MR_Kak Fida / Sourced: Roz@HomeKreation
Size: 8" square or double portion 10" x 12"

Ingredients:

100g Cooking chocolate

75g Butter

200g Ripe Bananas - mashed

55g Brown Sugar - originally 60g

1/4 tsp Salt 

1 tsp Vanilla Essence

75g Plain Flour *

2 tbsp Cocoa Powder *

1/2 tsp Baking Soda *

1/2 tsp Baking Powder * (* sifted together)

Topping : Chocolate Chips any type

Method:

Melt cooking chocolate and butter together.  Allow to cool.

Add in mashed banana, sugar, salt and vanilla essence, mix well each addition.

Fold in sifted ingredients *.  If too thick, add in 2 tbsp fresh milk.

Pour batter into a greased and lined tin.

Sprinkle some choc chips.

Bake at 160C for 20 - 25 minutes or until done

Kuih Lompang

Sourced: Roz@HomeKreation / Recipe by: Hanieliza

Kuih Lompang

Ingredients:

1/4 cup sugar *

1/4 cup palm sugar *

1 screwpine leaf *

2 cup water * *Boil until dissolved to make sugar syrup and cool

1 cup rice flour

1/4 tsp Alkali Lime Water ( air kapur / air abu soda )

Grated young coconut

Method:

Mix flour, lime water and sugar syrup until smooth and filter.

Pour into moulds and steam for 20 minutes

Serve with grated young coconut.

Onde-Onde

Ingredients:

Glutinous flour *

Coconut milk * mix togeth

Masala Vada with Mint Leaves Chutney

Source: Raks Kitchen

Ingredient:

1 cup Channa dal / kadalai paruppu

1 tblsp rice flour / raw rice

1 Onion

5 green chiliies

1 tsp fennel / soambu

2 tblsp each coriander and mint leaves - chopped

as needed salt

1 sprig curry leaves

1" piece ginger

5-6 cloves garlic

Method:

Soak channa dal for 3 -4 hours. 

First grind ginger, garlic, chiliies and fennel coarsely.

Then drain channa dal completely and add it in two batches and grind coarsely.

Not too smooth not very coarse too. One or two channa dal can be whole.

Mix finely chopped onion, coriander and mint, slat, rice flour and curry leaves.

Keep a bowl with water and wet both hands.  Make equal sized balls first for uniform sized vadas.

Heat oil in kadai meanwhile.  Shape each ball to flat patties of medium thickness.

Deep fry in hot oil until golden in colour, flipping once in between.  Always cook in medium flame to ensure even cooking and golden colour.

When you drop oil, heat should be high.  Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.

Note:  If we dont soak for enough time, vada may turn hard and too crisp.

Rice flour or sooji is to make crisp.  Its optional too, if using rice, soak along with dal.

You can also replace ginger and garlic with ginger garlic paste.

Grinding ginger and garlic coarsely adds a kind of flavour.  You can even add a 3/4 tsp of garam masala.

If you don't like garlic you can omit and add asafoetida 1/4 tsp.  No need to add water while grinding.

Red chillies can be replaced for green chillies.

Serve hot with tea/coffee and spicy mint or coconut chutney as side dish for vadas

Mint Chutney / Pudina Chutney 

Ingredients:

3/4 cup loosely packed mint leaves

1/2 cup - 3/4 cup coconut, fresh grated

6 green chilies

1 tbsp fried gram dal/pottukadalai

a generous pinch tamarind

1 small piece ginger (optional)

1/4 sp turmeric

3/4 tsp salt

To temper:

1 tsp oil

3/4 tsp mustard

1 tsp urad dal

Method:

Wash the mint leaves and let it retain some water.  Heat a pan with oil, season wtih the items given under "To Temper'.  Transfer to a serving bowl and in the same pan, add the washed mint leaves and saute the leaves in medium flame until it just shrinks in volume.

Grind coconut, green chilies, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.

Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.

Notes:

1 add mint leaves lastly because, 1 don't wan to grind it smoothly. I want the leaves to be seen as tiny bits as you can see in my chutney.  If you want it smooth you can grind everything together as well.  Turmeric is for giving a nice cool green colour.  I add milk if my coconut is very dry while grinding.  Ginger adds a nice flavour and goes well with mint.  

Serve with idli or dosa or paniyarams too.

Eggless Orange Butter Cake

Recipe: Amy Beh - Kuali.com
Ingredients:-
175g margarine or butter
110g soft brown sugar ( original 135g )
1 tsp vanilla essence
100ml fresh milk
50ml orange juice
Grated rind of 1 orange
225g self raising flour* (*sift)
1 tsp baking powder*
1/4 tsp bicarbonate of soda*

Topping:
10g toasted almond nibs

Method:  ( I used hand whisk )

Grease sides and line the base of a 16cm square cake pan with greased baking paper.

Sift together the self raising flour, baking powder and bicarbonate of soda; set aside.

Cream margarine or butter, orange rind, sugar and vanilla essence until light and fluffy.

Combine milk and orange juice and beat in alternately with sifted dry ingredients until well combined.

Turn mixture into the prepared pan and level the surface.  Sprinkle the top with almond nibs.

Bake in a preheated oven at 175C for 50 minutes until the surface is golden brown and cake is cooked through when tested with a skewer.

Cool the cake in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.

Bingka Labu Lemak Tanpa Telur

 

Source : Kak Fida Myr  

Acuan 9x6" atau 2 biji acuan pecah 8

Bahan-bahan:

250g labu - tanpa kulit, direbus

1/2 cawan gula halus ( Kim - tidak perlu penuh )

1/2 cawan santan pekat ( Kim guna santan Kara )

3/4 cawan susu sejat / cair

1 sudu besar susu pekat manis

1/2 sudu kecil garam ( Kim guna secubit besar )

1 cawan tepung gandum

1 sudu besar margerin / mentega

Caranya:

Satukan kesemua bahan-bahan dalam blender dan kisar sehingga halus.

Tuangkan adunan ke dalam mangkuk dan kacau sehingga rata.

Tuangkan adunan ke dalam acuan/loyang yang telah disapukan dengan mentega/margerin/minyak sayur.

Bakar pada suhu 160C selama 45 minit atau sehingga masak.  Cucuk dengan lidi jikalau keluar bersih bolehlah diangkat.

Sejukkan bingka, barulah dipotong kecil dan "ngap".

(Nota Kak Fida - dengan resipi yang sama boleh digantikan dengan kentang, keledek kuning/merah/oren atau ungu dengan kuantiti yang sama)

(Sembang Kim - Bingka yang terasa lemaknya dan sungguh sedap tanpa telur, cubalah senang bahan-bahan gerenti ada di rumah kecuali labu kenalah ke pasar. Kak Fida ini seorang guru yang tidak lokek dengan resipinya, kebanyakkan resipi beliau sudah dicuba dan memang sedap dan mudah.  Terima kasih Kak Fida semoga diberkati dengan ilmu yang dikongsi bersama)