Lapis Legit Ling CC

A
350 g mentega
250 g gula
Kocok mentega dan gul

B
35 kuning telur (kocok tersendiri)

C
50 g tepung terigu

A+B+C

Lapis Surabaya Ling CC

30 telur
300 mentega
250 gula halus
100 tepung

Lapis Surabaya

20 telur
225 g gula
100 g terigu
2 sdk susu
250 g mentega
Mentega, gula dikocok, masukan telur satu persatu lalu susu and terakhir terigu.
Bagi jadi 3 bagian. 1 bagian masukan tepung coklat.

Egg Tart

Kulit for 1
50 g mentega
10 g gula
80 gr terigu
1 egg

Isi for 2
1/2 tin of evaporated milk
10 egg (take 5 white egg)
300 g sugar

Air, gula, pandang didihkan. Dinginkan. Masukan telur yg sudah diaduk. Saring dgn kain.

Cai Kwe

250 g tepung beras
4 sendok tepung ganji penuh
10 sendok minyak goreng
garam
600 gr air mendidih

Air didikan, trus masukan ke tepung campur

Hekeng

1 kg shrimp
3oo g lard
3 egg
250 g plain flour
white pepper to taste
soya bean sheets

Pineapple tart

500 g butter
900 g plain flour
300 g sugar
1 egg

Mix butter and sugar until white. Add in flour.

Pineapple jam:
5 pineapple
5 g sugar
1 tbs flour

Keju goreng

500 g glutinous flour
7 egg
200 g shredded cheese
100 g sugar
50 g sesame seeds

Bak Chang

3 kg glutonious rice
1.2 kg peanut
.5 kg chestnut
100 g chinese mushroom
20 salted egg yolk
350 g dried shrimp
1 kg pork
.5 kg pork belly

Rendang Sapi

1/2 kg beef
50 gr chilli
4 onion
7 cloves garlic
5 candle nuts
coconut milk fr 1 coconut
2 lemongrass
2cm galangga
3 bay leaves
salt and palm sugar to taste

I'm back

Hiatus for almost 2 years, I am back!!
Finally I have time for this. I have stopped work for 2 months, preparing for my wedding and migration. It's definetely a good time to recharge and spend time with my family before leaving Singapore.

Anyway, I was browsing my mum's recipe book few days ago and found few good recipes. I guess putting in online will be the best way for me to refer back when I need them later.

Ayam Kalasan

3 chicken (cut into 4 each)
1 fresh coconut (water only)
1 bulb garlic
4 small onion
3 stalk lemon grass
5 daun salam (bay leaves)
1 tbs coriander powder
palm sugar and sweet soy sauce (to taste)

Put all ingredients into a pot. Make sure the chicken pieces are covered with coconut water. If it's not enough, you may add water. After 2 hours, boil all ingredients until the water dries up.

Lightly deep fry the pieces.

I have Ayam Penyet's recipe as well. However, it's not detailed. Well, I just have to play the guessing game, anyway the basic ingredients are good enough for me to experiment.

chicken
candle nuts
turmeric
garlic
onion
bay leaves
lemongrass
galangga
coriander powder

Blend all except chicken until it's soft. Add some water. Cook until the liquid remaining is halved. Strain and use this stock for the crispy bits. Add equal amount of maizena and rice flour.

No updates

I haven't been able to update this blog recently as I have started to begin my career. I will try to cook and bake more when I settle down with the job:) Take care people!

Mango Sago

An easy afternoon treat.

Ingredients:

750 g of very ripe mango (about 3 small ones)
60 g of pearl sago
1/4 cup of evaporated milk
some tadpole jelly (optional)
some sugar

Boil a pot of water. Add in sago. Once it turns transparent, the sago is cooked. Pour sago into a sieve and run cold water onto it. Sieve until dry and put into a large bowl. Add in 2 tbs of sugar. Mix well.

Blend 2 mangos to form smooth puree. Add in milk. Blend well. You might need to add in some syrup depending on the sweetness of your mangos.
Cube the remaining mango. Set aside.

Blend ice cube till fine.

Pour the mango + milk into a small bowl. Add in some mango cubes, sago and tadpole. Top with some blended ice. Enjoy...

Agar-agar Curd Punch

When a friend of mine in Sydney told me they are going to a spanish restaurant tonight, the first thing that came to my mind was Sangria. I wanted to make this for tonight until I realised that the bottles that are sitting in the fridge, are white and sparkling wine. Never mind, I will buy a bottle of red next time.

Then, I remembered what Mum said yesterday. She went to my aunt's place and was served a glass of agar-agar drink. She said, very easy to made; 1 pack of agar-agar and 4.5 lit of water??? That's lots of water for 1 pack of agar-agar. After her explaination, I now realised that, the agar-agar is not going to solidify like the normal agar-agar. But instead, the agar-agar forms extreme watery soft curd as it's so diluted.

So what about the sangria? From this fruity cocktail, I was inspired to throw some diced orange, lime and nashi pear cubes into the agar-agar curd. It will be better if I had peaches or nectarines in my fridge:)

For 20 servings:

1 pack of agar-agar powder
4.5 lit water
400-500 gr of rock sugar (it's not as sweet as white sugar)
3 pandan leaves

Bring all to boil. Let cool and chill.

Garnish:
2 oranges
6 limes
1 nashi pear
ice cubes

Pour into a glass and plunk in the fruit cubes and ice. Enjoy....

Note: It's nice even without the fruit cubes:)

Another Mango Salad

I made another mango salad. This morning, I bought a raw mango from the wet market. The other time when I made mango salad, the mango was too ripe and it's sweet instead of sour. Firm and sour, the raw mango is just perfect for salad. Today, I added some turnip juliennes for more crunch. Fresh and delicious!

Egg Tarts

Egg tarts anyone? Here is the recipe from my auntie who bakes very well.

Crust:
170 gr butter
250 gr plain flour
1 egg
1/2 tbs sugar

Mix all together in a bowl. Press dough into the mould so that it covers the bottom and the side of the tart mould.

Custard:
1/2 can (187.5 ml) evaporated milk
7 eggs
240 gr sugar
500 ml water
5 pandan leaves

Boil water, sugar and pandan leaves until sugar has melted. Chuck away the pandan leaves. Leave to cool to room temperature. In a separate large bowl, break the eggs. Add in the syrup and milk. Strain the mixture through a muslin strainer.

Spoon the custart filling into the prepared tart shells. Bake for bout 25 minutes (200C)

Tofu and Prawn Fritter

Ingredients:

1 block of hard/firm tofu around 7x7x3 cm
5 extra large grey prawn, peeled, deveined and removed head
2 cloves garlic
2 chilli padi
1 egg
1.5 tbs rice flour
1/2 tbs corn starch
1/2 tapioca starch
1 tsp pepper
salt

Blend tofu, prawns, egg, garlic and chilli until smooth. Add in the flour. Fry in hot oil until golden. Served with some carrot/cucumber.

Putu Piring/Putu Bambu

Putu piring/putu bambu is a local traditional steamed cake of the South East Asian. It's soft and has cottony texture with a dash of palm sugar in the middle. It's normally served hot on a banana leaf with some grated coconut. Putu piring is pupular in Singapore and Malaysia whereas Putu Bambu is a more well known term in Indonesia. The ingredients are basically the same,the only difference is the moulds. Putu piring uses flat plate mould where as putu bambu uses bamboo mould of about 5-7 cm height.

This cake always brings back my childhood memory in Indonesia. At where I used to stay, we rarely found "abang-abang"(meaning brother---aka the seller), selling putu bambu on his push card at night. I would be so excited when I heard the "tu-tu" sound given out by the steamer. As the abang-abang didn't frequent our street that often, putu bambu was always the long awaited night snack. I remembered once when Mum and I, heard the faint "tu-tu" sound after our dinner. Knowing that I love putu, Mum asked our helper to track where the sound came from, and buy a dozen of them. Wrapped in a banana leaf, the putu bambu smelled wonderfully pleasant. Once I put it into my mouth, a warm squirt of palm sugar burst out. The combination of sweet palm sugar with slightly salty grated coconut was just marvelous!

After reading a recipe about "putu ayu", which is another type of steamed cake, I get inspired to find putu bambu/putu piring recipe. I managed to find only one Singaporean's recipe from the net. There is another Indonesian's recipe, though the name is Putu Ayu, the recipe somewhat similar to putu piring's recipe.

This time, I tried the Singapore's recipe. The putu came out soft and cottony, however when it turned cold, the texture became harder. I will try the Indonesian recipe next time and see if it remains soft even it has turned cold.

Skin:
2 cups of rice flour
160 ml water + 1/2 tsp of salt, mixed well
6 pandan leaves, torn into pieces

Filling:
1/3 cup of desiccated coconut with 1/2 tsp of salt, steamed
150 g palm sugar/gula melaka/gula jawa

For serving:
banana leaves
1/3 cup coconut without skin, grated

On a frying pan, roast rice flour with pandan leaves in batches for about 3-4 minutes. Take out the leaves and let cool.

Combine finely chopped palm sugar with desiccated coconut.



Pour water on to the roasted flour.



Using a sieve, press the dough through to form A breadcrump look alike texture.



Take a spoonful of A onto the mould. Add in 2 tsp of palm sugar filling and cover it with another spoonful of A.

Steam for 5 minutes. Serve on a banana leaf and sprinkle with steamed grated coconut.