Resepi Kuih Lapis

Kuih Lapis

kuih lapis

Ingredients:

  • 1 ?????? cup flour
  • ?????? cup tapioca flour (tepung ubi)
  • 3 ?????? cup coconut milk
  • 1 cup sugar
  • 1 teaspoon salt
  • red coloring
  • How to make:

    1. Sift together flour and tapioca starch ( or is it tapioca flour? not so sure)

    2. Add in sugar into the coconut milk and mix until all the sugar is desolved.

    3. Pour in coconut milk into the sifted flour and stir until there’s no lumps left in the mix. Add salt.

    4. Divide mixture into two portions; adding a bit of red coloring to one portion and leaving the other portion white in color.

    5. Heat up steamer until water boils.

    6. Place in tray in the steamer, pour in the white portion to make the first layer and cook for about 3 minutes. Then make the 2nd layer using the red portion and repeat this until you get a total of 6-8 layers ( depending on how thick your layers are. Don’t make it too thick, or too thin )

    7. Once finish with the layers, cook a little bit more for about 10-20 minutes. Leave to chill and cut into serving size.

    ..yup, tatkala bulan pose ni la terasa nak makan kuih tradisi melayu..plus, i was trying ot out sebab nk bawak utk iftar ahad ni. sumber yg bg resepi ni pon ditulis “orang lama-lama” ..hehe,mmg rasa pon cam kuih lapis yg my mom use to make.natsukashii aji desunee..well, kawan2..kalu nk cuba,silakan. especially utk org2 yg dok overseas ni. mesti akan ingat umah punye bile makan kuih ni -homesick- then again, SELAMAT MENCOBA!

    ( recipe courtesy of www.resepi.mesra.net )

    Cornflakes Cookies Recipe

    BISKUT CORNFLAKES ( Cornflake Cookies )

    Ingredients:

  • 300g cornflakes
  • 2 eggs
  • 250 g butter
  • 180 g fine sugar
  • 300 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • Red cherry for decoration
  • How to make:
    1. Sift flour with baking powder
    2. Crunch cornflakes into tiny bits ( try not to over-crunch it, though 🙂 )
    3. Beat butter and sugar until fluffy and add in the eggs, followed by vanilla essence
    4. Add in flour and cronflakes.
    5. Spoon out the mixture onto the cookie tray
    6. Cut cherry into small pieces and put on to cookie to garnish
    7. Bake at 150degree Celcius for 10-15minutes.

    ..tried out the recipe..turned out very the yummy, but as the chef also said “rupenye tak cantik,tapi rasenye sedap!” hehe..couldn’t agree more!

    ( recipe courtesy of Dari Dapur Ogy )

    Banana Muffin Recipe

    Banana Muffin
    banana muffin
    Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  • How to make:
    1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

    2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

    I did this quite a while ago..turned out very moist and banana-ish. You can substitute the banana with other things such as fresh cut apples, blueberry etc. Give it a try!

    banana muffin 2

    ( recipe courtesy of Allrecipes.com )

    Kani-kuri-mu-korokke ( Creamy Crab Croquette ) Recipe

    Kani-kuri-mu-korokke ( Creamy Crab Croquette )

    Ingredients:(for 4 servings)

  • 1 pack crab meat
  • 1/2 onion
  • 1 tablespoon butter
  • 1/2 teaspoon honey
  • Making the white sauce

  • 50g butter
  • 7 tablespoon flour
  • 2 cups milk
  • salt and pepper to season
  • Outer skin (bread crumbs skin)

  • flour
  • egg
  • bread crumb
  • How to make:

    1. Cut crab meat into small pieces and make sure to strain out crab juice.
    2. Heat up pan and melt in butter. Add in flour and stir well.
    3. Gradually pour in heated milk into the pan and stir until paste becomes creamy. Add in salt and pepper to season white sauce.
    4. In another pan, melt butter and add in finely chopped onion. Then add in crab meat and honey to the onion. Fry for about 3-5minutes.
    5. Add together fried onion and crab meat to the white sauce and stir well. Place in a flat caserol and spread out filling to cool.
    6. Once cooled, cut crab filling into 8 servings and shape into round balls. Cover shaped crab filling with flour, egg and lastly bread crumbs.
    7. Deep fry in pan at high heat ( 170degrees C) until golden brown.
    8. Serve with thinly sliced cabbage, tomato and lemon.

    note: serve while still hot 🙂

    This time I wanted to try out this delicious lookin’ fried croquette filled with creamy white sauce and crab meat. Better yet, serve it with tartar sauce or mayonaise 😉

    Chawan-mushi (egg custard) Recipe

    Chawan Mushi (egg custard)

    Ingredients: (for 4 servings)

    • 3 eggs
    • 500cc dashi (ichiban-dashi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon usukuchi (lightly flavored) soy sauce
    • 50 g sasami chicken meat
    • 4 shrimps
    • 50 g shimeji mushrooms
    • 4 slices of kamaboko
    • half stalk of mitsuba (trefoil)
    • yuzu (citron) peel

    Making egg mixture

    1. Break eggs in a large bowl. Draw the letter Z on the bottom with the tip of the chopsticks, do not foam.
    2. Little by little, add cooled dashi and then salt, soy sauce.
    3. To improve texture, strain egg through a net.

    Filling

    1. Remove white sinewy tissue from sasami chicken meat. Cut into bite size pieces. Sprinkle with soy sauce.
    2. Remove black vein from shrimps. Devine except for tail.
    3. Remove roots of shimeji mushrooms, tear into easy to eat pieces.
    4. Cut mitsuba (trefoil) into 3cm pieces.
    5. Thinly slice peel of yuzu.

    How to make:

    1. Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
    2. Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
    3. Pour in egg mixture.
    4. Fill a double-boiler pan (mushiki) half full with water.
    5. When water comes to a boil, place cups in to steam.
    6. Cover with cheesecloth, place lid slightly off so that steam can escape.
    7. Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
    8. Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
    9. Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
    10. Chawan mushi is served chilled in summer, hot in winter.

    note: When double boiler is unavailable, place net on bottom of pot. Chawan mushi can also be prepared in the oven . Place cups in large pan 70% filled with water. Bake at170 c for 20 minutes. To prevent the surface from burning, double cover ( under lids) with aluminum foil.

    ..saw a tv program called ?????? (Ai no apron) just now and watched them make the famous Japanese cuisine called ????? (Chawan Mushi – also known as egg custard) . It looked so yummy that I’ve decided to give it a shot :d

    ( recipe courtesy of Bob and Angie Japanese Cuisine Recipes )