PULUT PANGGANG

Pulut Panggang

is a favourite among both the 

Chinese Community and our Malay friends.

These are either made with sambal (spicy) or kunyit.

My late mom liked these non-spicy type

but they may be hard to come by

because the spicy ones are more popular.

My brother Richard started to plant bananas recently

and 

I managed to get some banana leaves from his farm.

And, I was told that I must not use the leaves from pisang emas 

because it makes the kuih bitter!

Try, if you want to prove my friend wrong!

Pulut Panggang

(A) 1 cup glutinous rice, soaked for 4 hours)

       100 ml water

       50ml coconut milk

       3/4 tsp salt

(B) 3/4 cup shredded coconut
       1/2 tsp kunyit powder
       3 shallots
       1/2 old ginger
       1 lemongrass
       2 Tbsp dried shrimp, washed, soaked & keep the soaking water
       2-3 Tbsp cooking oil
       salt & sugar to taste

(C) 1-2 banana leaves for wrapping
             a) soften by heating over the griddle
             b) cut into 5" or 6" squares
       few tooth picks for securing
                         

Method:
1) steam (A) until glutinous rice is cooked
2) slice shallots, ginger and lemongrass thinly
3) blend them together until fine, add kunyit powder
4) blend the soaked dried shrimp
5) Heat up the oil & add the blended ingredients and fry
6) add dried shrimp & continue frying until fragrant
7) add shredded coconut, soaking water and salt & sugar to taste.
8) remove from heat when the ingredients bind together. Let cool
9) wrap as shown in the photo below & secure the ends with tooth picks
10) heat the griddle with a little oil & arrange the kuih on it to 'char'
11) serve warm is nicer

CRISPY DEEP FRIED CHEMPEDAK

Chempedak 

is a 'soft version' of the jackfruit.

It has a distinct smell you either like it or hate it
just like the King of Fruits, durians!

I bought the kampong type 

where there are many seeds covered with a thin layer of flesh.

If you come across a 'kahwin' type you may get less seeds but the flesh is thick!

A word of caution:
The fibre of the chempedak is quite difficult to bite and break,
so it is usually swallowed after chewing for sometime!

If you deep fry it, then it is easier to eat!
Like to try?
Here is the batter for deep frying:

Crispy Deep Fried Chempedak

batter enough for 20 pieces:

60g self raising flour

10g rice flour

1/8 tsp salt

1/8 tsp baking powder

90g water

1) mix all ingredients until smooth

2) heat up oil for deep frying

3) coat chempedak with the batter

4) lower the heat & drop the fruits individually into the hot oil

5) when it starts to brown, increase temperature & let it brown

6) remove & drain

7) serve warm

Note:

1) too high heat will not cook the seeds! Normally the seeds are eaten together!

HORSESHOE FRITTER

Horseshoe Fritter

is a popular hawker fried bread,

sold together with Youtiao (Chinese Cruller)

The pastry is shaped into a horseshoe.

Some like to shape into a butterfly and call it butterfly fritter.

There is a generous amount of sesame seed on one side of the pastry.

It is chewy and slightly sweet.

When freshly fried the horseshoe fritter is crunchy and nice.

Horseshoe Fritter

Starter: 50g all purpose flour

             1/2 tsp instant yeast

             1/2 tsp sugar

             75g water

Main Dough: all of the above starter 

                      150g all-purpose flour
                      1/4 tsp baking powder
                      1/4 tsp bicarbonate soda
                      1/8 tsp alkali water
                      1/4 tsp salt
                      45g sugar
                      1 tsp oil
                      70g water (add slowly, may not use up all)

Sweet Paste: 10g all purpose flour
                      10g tapioca flour
                      20g sugar
                      1-1.5 Tbsp hot water (to mix into a paste) 

Others: 20g sesame seed

Method:
1. mix together starter ingredients & leave aside to proof for 2 hours
2. at the end of 2 hours, mix together dough ingredients, except water.
3. add water slowly to bind (you may not use up all the water)
4. knead to form a smooth and shinny dough, set aside for 15min
5. prepare the sweet paste by combining all ingredients to form a thick paste.
    leave aside until required.
6. roll dough into a rectangle 5" wide and about 1cm thick
7. spread sweet paste on top, sprinkle with sesame seed
8. cut into 3/4" or 1" strips
9. bring the 2 ends closer & squeeze the middle of the strip to form a V shape.
    let proof for 15min
10. heat oil in a kuali and deep fry the fritters until golden brown.      

      

KUEH KAK

Kueh Kak

is a popular hawker food.

It is made with the combination rice flour and corn flour.

Once steamed and cooled overnight,

it is diced and fried with eggs.

Some like it pale

while others like it with sweet dark soya sauce.

You can have it plain or spicy,

the choice is yours.

I can't remember where I found this recipe.

The texture of the rice cake is just the way I like it.

Kueh Kak

65g rice flour

16g corn flour

320ml water

1. combine all ingredients and mix well

2. cook at medium heat, stirring all the time

3. once the mixture starts to thicken, remove from heat & keep on stirring

4. the mixture will become a paste

5. pour the mixture into a steamer & steam for 1 hour

6. remove & allow the rice cake to cool completely, refrigerate overnight

7. cut cake into cubes & fry

HAM CHIM PENG

Ham Chim Peng

is a deep fried savoury bread stick,

popular among the hawker stalls throughout Malaysia & Singapore.

I have halved Lucinda Lau's recipe

and adjusted the salt content to my liking.

I used the lesser amount in (bracket)

This recipe makes 6-8 pieces.

Ham Chim Peng

Starter Dough

mix together, cover & leave aside for 2 hours to proof

50g plain flour

75g water

1/2 tsp sugar

1/2 tsp instant yeast

Seasoning:

according to your liking,

mix together

(1/4) - 1/2 tsp salt

1/2 tsp 5 spice powder

(1) - 1.5 tsp water

Main Dough:

all of the starter dough

150g plain flour

(40) - 60g sugar

70g water (may not use all, adjust consistency)

1/8 tsp alkali (optional)

(1/4) - 1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 Tbsp oil

Method:

1. combine all the main dough ingredients, except water, in a bowl

2. using a spatula to mix the dough, slowly add in the water

    Do not pour in the water all at once else you will get a very wet dough!

    Note: the dough will be sticky 

3. knead into a smooth dough & leave aside for 15min

4. after 15 min, roll out the dough into 1cm thick

5. brush the top with 5 spice seasoning, & roll up like a swiss roll

6. cut into 2 cm slices and use a roller to flatten

7. rest for 15min to allow the dough to rise

8. heat up enough oil to deep fry the ham chim peng over medium fire until golden brown

9. dish up onto kitchen towel to drain away oil

Note:
to make red bean ham chim peng
1. divide dough into portions
2. wrap red bean filling, flatten dough
3. pat some water on the dough & sprinkle with sesame seed

DEEP FRIED BANANA

Crispy Deep Fried Banana

is

a popular Street Food

As it is deep fried,

we will not have it often,

but

 we cannot possibly stop at one piece once we have our hands on it!

This recipe is simple.

The crispness can only last for an hour or two.

I am quite happy with the results.

If you are interested,

I gladly share this recipe with you.

Deep Fried Banana

5 Tbsp rice flour

1 Tbsp plain flour

1/4 tsp salt

Pinch of turmeric powder

5 Tbsp water

1/4 tsp baking powder (add when ready to fry)

1) mix flours,  salt, turmeric powder and water. 

    The batter should be quite thick, able to coat the banana

2) peel bananas & cut into 1/2 lengthwise

3) heat up oil for deep frying 

4) when the oil is ready, add baking powder to the batter, mix well

5) dip banana into the batter & drop into the hot oil

6) fry until golden, remove & drip the oil

CHWEE KUEH

CHWEE KUEH

is a popular breakfast treat in Singapore.

It is easily available in markets and food courts.

It was there that I first tasted it...

Chwee Kueh
40g rice flour
1/2 Tbsp corn flour
1/4 tsp salt
1/2 tsp cooking oil
60g water
60g boiling water

1) oil 6 pieces tart moulds, and steam in a hot steamer
2) combine rice flour, corn flour & salt with water
3) add boiling water & oil, mix well
4) pour into heated moulds & steam for 20min
5) allow to cool before removing from moulds

Chwee Kueh is served with a preserved radish topping.
It can be easily prepared as follows:

Filling:
1/2 pkt preserved radish, chopped
2 garlic, minced
1/2 Tbsp dried shrimps, soaked & chopped
1/2 Tbsp cooking oil
soya sauce, sugar and pepper to taste
some dark soya sauce, optional

1. heat oil in wok, fry garlic & dried shrimp until fragrant
2. add preserved radish & fry until quite dry
3. add a little water and allow to simmer
4. add seasoning, and a pinch of wheat flour
5. dish up & scoop onto chwee kueh and serve.

APOM MANIS

I like hawkers' food

Apom Manis is one that I like most.

I still remember so many years back for RM 1 I can get 4 pieces

Now, I can only get 1 piece!

In fact I have been trying to make some but failed many times.

I want it to be as thin as the hawkers selling.

I want it to be crispy on the outside and soft on the inside.

I used uncooked rice, cooked rice, fermenting it overnight,

the procedure was long and tedious!

After many failed trials, I opt for rice flour

and 

short hours of fermenting.

If you are a fan of Apom Manis, you may like to try your hands on it.

Apom Manis

7 Tbsp rice flour

2 Tbsp plain flour

1 egg

1 Tbsp sugar (can add more if you have a sweet tooth)

1/8 tsp salt

150g coconut milk (no need thick, can be diluted)

1/4 tsp instant yeast

1. mix all ingredients and leave aside to proof for 2 hours

2. strain the mixture, and you are ready to fry

3. heat up a small wok and oil it for the 1st or 2nd piece so that it will not stick

4. pour a small ladle of batter into the wok & swirl the wok, like the hawkers do

5. cover & let cook until the sides starts to brown.

6. you may remove once cooked

7.  if you like it brown on the other side, just turn and cook the other side

8.  enjoy

SOURDOUGH YOU TIAO

Sourdough You Tiao

sounds healthy because no other additives,

only 4 basic ingredients!

The deep frying part....

I have adapted this recipe from 

Suzzaine Ewe's Sourdough Bread Sticks (Yau char kuay)

Sourdough You Tiao

187g plain flour

1/2 tsp salt

50g sourdough starter

112g water

1) combine all ingredients in a bread machine, dough cycle 10 min

2) leave to proof until double, about 2-3 hours

3) on a floured surface, gently stretch to form a long flat dough

4) cut into desired strips, use a wet skewer to make a mark lengthwise on the strip
5) stack another piece on top & do the same
6) lift up one set, pull slightly & place in hot oil to fry
7) turn to another side when the you tiao starts to brown
8) remove & pat dry the oil

IPOH FRIED FOO PEI

Ipoh famous fried liew

is not complete without these crispy foo pei.

Of course, 

if you are worried about the amount of oil used in deep frying these crispy sheets

you may as well refrain from eating any of them

Yet, many cannot resist these crispy foo pei, or bean curd

You will be surprised

how easy it is to fry these foo pei

if you are not burdened with the cleaning of kitchen 

after frying, I mean!

I have this recipe to share with you:

Ipoh Fried Foo Pei

200g fish paste, store bought

1 beancurd sheet, cut into 1/2 A4 size, or smaller

1) spread 2-3 tsp fish paste onto one side of the bean curd sheet

2) fold the other side over & seal the edge

3) deep fry until cooked, let cool

4) before serving, heat up oil & fry until golden brown

5) serve warm with chili sauce

IPOH SAR KOK LIEW

Sar Kok Liew or Yambean Fritters 

is a very much loved hawker treat in Ipoh

hence the name

Ipoh Sar Kok Liew

Earlier it was served with a bowl of hot soupy noodle,

but now many prefer to eat it on its own

because it is crispy and flavourful.

Sonia aka Nasi Lemak Lover has this recipe to share with us.

Ipoh Sar Kok Liew

Filling:

600g yambean or jicama, cut into small cubes

200g fish paste, store bought

1 Tbsp fried shallots crisps

1.5 tsp salt

1 Tbsp sugar

1/2 tsp 5-spice powder

1/4 tsp pepper

90g plain flour, to adjust stickiness

1 beancurd sheet, foo pei, cut into 2 pieces A4 size

2 tsp plain flour+3 tsp water, mixed to used as glue

oil for deep frying

1. combine all ingredients in the filling, mix well

2. add plain flour slowly to bind the filling ingredients, may not use up all the flour,

    depending on the wetness of the yambean. Refer to the photo on top

3. pour 1/2 the filling onto one side of the A4 size beancurd skin

4. roll up tightly as you would a swiss roll, press the filling firmly together

5. seal the edges with 'glue'

6. leave on a greased steaming pan

7. steam on High heat for 20min

8. Leave to cool & allow the beancurd skin to dry in fridge for easy handling

9. slice rolls 1/2" thick & deep fry until golden brown

10. serve warm with chili sauce

Ipoh Sar Kok Liew after steaming

MIN JIANG KUIH

Min Jiang Kuih 
also known as Apam Balik in Malay
is a sweet pancake 

with fillings of roasted groundnuts

It is one of my hubby's favourites

This is a popular hawker food

sold in many of the food courts and markets

either in

small pancakes, folded half

or cut pieces from a big pancake

I followed MiMi Bakery House 's recipe and

made this medium size pancake 

which I cut into 7 pieces

Batter:
130g plain flour
1/4 tsp baking soda 
1 tsp baking powder (if omit, add another 1/4 tsp baking soda)
1/2 tsp yeast
1 egg
25g sugar
160ml water

Filling:
125g peanut, roasted & ground
3 Tbsp sugar
1 Tbsp butter

1) combine all ingredients in batter to form a smooth batter
2) leave aside for 30-45 min & sieve
3) pour 1-2 laddle of batter into a non stick wok, smooth out 
4) cook on low heat until bubbles appear all over
5) off or reduce heat, sprinkle sugar & peanuts on pancake
6) distribute butter onto peanuts
7) fold pancake over & remove from pan
8) serve hot

GLOSSY DUMPLINGS

These glossy little dumplings

are usually sold by hawkers

in markets

They are usually known as vegetable dumplings

as the main ingredients is turnips or mengkuang in Malay

There are 2 stages of preparing 

Pastry:

150g tang mien 

150g tapioca starch

1 Tbsp glutinous rice flour

500ml boiling water

1) sift 3 flours together

2) slowly pour in boiling water, mix with chop sticks

3) Do not add any more water when dough starts to come together

4) use hands, oiled, to knead the dough when it is not so hot

5) knead until smooth

6) DO NOT OVER KNEAD as it will harden the texture

7) cover with a wet cloth for 1/2hour

Filling:

500g turnips, shredded

1 carrot, shredded

5 mushrooms, shredded

5 clove of garlic, shredded

50g dried shrimp, soaked & coarsely chopped

salt & pepper to taste

some oil to fry garlic

8) heat up a wok, add oil & garlic

9) fry until fragrant, add dried shrimp

10) when slightly brown, add the rest of the ingredients & cook until soft

11) leave to cool

12) divide pastry dough into small portions & roll flat to form rounds

13) wrap filling & seal the edges

14) place on oiled steaming tray

15) steam for 10min on Medium heat

16) remove and brush oil on the surface of dumplings

17) serve with chilli sauce

                                                                 Cooked Filling

                                                              Ready to be steamed