Bubur Kacang Hijau

INGREDIENTS

Kacang Hijau/ Mung beans ( soaked overnight in cold water, then drained and rinsed).

Pandan leaves, tied into a knot

Water

Coconut Cream

Tapioca stripes

Sugar

Brown Sugar

Pinch of salt

METHOD

1. Bring the mung beans, pandan leaves and water to a boil until the mung beans half cook.

2. Add the coconut cream, tapioca stripes, sugar and brown sugar, and season with the salt. Stir to mix well and cook the mixture until the mung beans and tapioca stripes completely cook.

3. Then remove from the heat and serve hot or cold.

I used to made by my self, but now I found it available from the groceries shop..Make my job more easier. 

Tomato Sauce

My harvest...Finest ingredients.

INGREDIENTS

800g tomatoes, finely chopped
1 tbsp oil
2 garlic cloves, chopped
2 onions, chopped
1 thumb-size young ginger, chopped
1 red chili, seeded, and finely chopped
1 tsp coriander seed
100g brown sugar
1 tbsp apple vinegar
salt to taste

METHOD

1. Heat the oil in a large, deep-pan. Then fry the onion, ginger, garlic and chili for 10 minutes or until soft. Add the remaining ingredients. Boil for 30 minutes, stirring occasionally until the mixture has thickened and is sticks.
2. Cool slightly, then whizz in a blender until smooth. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

Minced Chicken Omelette

INGREDIENTS
A.
4 eggs
1/2 tbsp light soy sauce
1/2 tsp salt
dash of pepper

B.
1 tbsp chopped garlic
200g minced chicken

SEASONING
1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
dash of dark soy sauce and pepper
1 tbsp corn flour water

METHOD
1. Mix all ingredients (A) and stir well. Set aside.
2. Heat up 1 tbsp oil and saute chopped garlic until fragrant. Add in minced chicken and stir-fry until well mixed. Add in seasoning and continue to stir-fry until aromatic. Thicken with corn flour water and dish up.
3. Heat up 2 tbsp oil, pour in half of beaten egg and pan-fry at low heat until half cooked. Add in half of minced chicken and fold up the omelette. Fry at low heat until both sides are golden brown. Dish up. Use the same method to finish the remaining portion. Serve hot.

Dry Curry Mee

INGREDIENTS

500g Hokkein Noodle

GRAVY
200g shallots, 5 cloves garlic & 30g young ginger (Blended)
1  stalk lemongrass, crushed
1/4 cup oil
7 tbsp curry powder, add 3/4 cup hot water
2 tbsp curry leaves
1/2 cup coconut cream
1 cup of prawn stock

SEASONING
salt and sugar
1 tbsp light soy sauce

GARNISHING
10 pcs prawn, cooked in 1 cup of water, strain and extract the stock
hard boil eggs
chili, shredded
bean sprout
choy sum , shredded
fried shallots
lime

METHOD
1. Heat up oil and saute the blended ingredients until fragrant.
2. Add in the curry paste, lemongrass and curry leaves, stir-fry until the curry paste begins to release it's fragrant aromas, or until the oil is separated.
3. Add the coconut cream and prawn stock. Add seasoning. Bring to boil.
4. Prepare the noodle in the serving plate  with the small amount of gravy and add on the garnishing. Serve hot.

Cucur Udang / Prawn Fritters

INGREDIENTS

A
2 cups self raising flour
400ml water
1 egg

B
5 pcs prawn, peel and chopped
1 onion, chopped
5 stalk chives, cut into 2cm length
1 cup bean sprout
salt and pepper to taste

METHOD
1. Combine ingredients (A) in a large bowl. Mix well.
2. Add in Ingredients (B) and mix until well combine.
3. Deep-fry the batter in hot oil until golden brown.
4. Served with chili sauce.

Kuih tumpi

INGREDIENTS

300g plain flour
50g butter (room temperature)
160ml water
oil (for deep fry)

METHOD

1. Mix flour with butter until well blended. Add water and knead to a smooth, elastic dough.
2. Divide the dough into 6 portions (80g each) , mould them into ball.
3. Roll out the dough.
4. Deep fry doughs in hot oil until golden brown .
5. Ready to serve with sweetened condensed milk.

Kuih Keria / Sweet potato doughnut

This kuih reminds me to my mother who use to sell it when I was in primary school. Even though I'm not really good in making this kuih but Al-hamdulilah my kids and hubby love it.

INGREDIENTS
700g sweet potatoes ( Yellow type if possible)
1 cup flour
1 tsp salt

METHOD

1. Bring the potato to boil until well cook, mash and leave  to cool.
2. Mix it in flour and salt to make a dough.
3. Take a small portion and make a ring.
4. Deep fry until golden brown. Set aside.

To make the sugar coating, mix 5 tbsp sugar with 1 tbsp water. Cook in lower heat and stir until the syrup thickened slightly. Turn off the heat and mix the kuih and stir carefully until the kuih well coated.