Kueh Sarlat

This kuih kuih is one of my Mummy favorite, the top part is egg custard and the bottom part is savory with the glutinous rice. I used to think is kind of hard to make but since Deborah has got a short cut of making it that was actually using microwave. Which is just cook the rice first then when ready pour in the top part and mircowave for 10mins I think and you will get your kuih kuih. Since I do not really like the idea of using the mircowave so I did it the long way through steaming. I got all the direction on how to make this but I left out the final part which was how long does it take to steam the custard. I took it out too early and was very watery so I got to re-steam it again. The custard was still great and later I found out the timing to steam the kueh kueh.

Ingredients:

Bottom:

• 2 Cups       Glutinous rice (Soaked overnight)
• 1 Can          Coconut cream
• 1 Tbsp       Sugar
• 1 Tsp         Salt

Top:

• 5                Eggs (Beaten)
• 1 Can          Coconut cream
• 1 Cup          Sugar
• 1/4 Tsp      Pandan paste
• 1/2 Tsp      Salt
• 2 Tbsp        Rice Flour

Methods:

1. Steamed the rice for 7-10mins.
2. Then add the salt and 1/2 cup of coconut cream. Mix it well.
3. Steamed for another 5-7mins.
4. Then add the sugar and the remaining coconut cream.
5. Mixed the ingredient for the top throughly.
6. Strained the mixture onto the rice.
7. Steamed for 30 - 45mins or check to see if the custard set.

Kuih Sarlat

Sushi

There are many sushi stores here but then at times they do not taste as great and the price a bit steep. So ever since Sue found the best way to cook the rice, I make my own sushi. Homemade sushi taste alway the best with fresh ingredients and eating it fresh. Kevin loved it when he first tried my sushi when I made it for the temple offering. At time he will ask if I made it and it seem like the one that his mom made was hard unlike mine.

Ingredients:

Filling

• 1 Cucumber (stripe)
• 100 gm Seafood mix (Crabmeat)
• Omelette
• Rice
• Seaweeds
• Mayonnaise 

- Rice

• 1 Cup     Rice (Japanese rice or Medium grains rice)
• 1 Cup     Water
• 2 Tbsp    Sugar
• 2 Tbsp    Vinegar
• 1 tsp        Salt

Methods:

1. Wash the grains, and cook it with proportion of water.
2. Allow it to stand to cool.
3. Then mix the remaining ingredients in a bowl.
4. Put it into the rice and mix it well.

- Omelette:

• 2 Eggs
• 2tbsp sugar
• 2 tsp plain flour
• 1/4tsp salt

Methods:

1. To fry the omelette, firstly mix all the ingredients and then sieve it.
2. Pour into a non-stick pan, turn it over when one side is cooked.
3. Take it out and allow it to cool.

A wise advice place the bamboo mat in a plastic bag so that we can save on the washing. Like when I first did it, rice every where on the bamboo and make it so hard to clean especially those stuck in between the gap.

Methods:

1. Place a sheet of seaweed on the mat with the shorter side facing you.
2. Scope some rice onto the seaweed and use a spoon to spread the rice and by dipping the spoon into water will help to spread it smoothly.
3. Spread till about half of the sheet then spread the mayonnaise across.
4. Then place the omelette, cucumber and seafood mix.
5. Hold it firm and roll it over.
6. Grip it tight each time you roll it.
7. Alway damp the knife before cutting the sushi to prevent the rice from sticking to it.

California Sushi

Potato salad

Once we had this BBQ for the whole house and each suppose to make or buy something. So my English house mate, Kim decided to make potato salad for us. When I got my first try of it, it was really great and when I wanted to get more so sad no more left. This will make me remember her for imparting her recipe to me. I made this for my big birthday bbq and Auntie Theresa was impressed with it. For last year X'mas, she specifically  asked me to make this. She tried so many potato salad and felt that this is really nice so folks here you are. For the original one, Kim only use the normal mayonnaise but is too sour for me so I will add in Japanese mayonnaise which is more on the sweet side. Just add whatever to suit your taste. As this is only a rough estimation

Ingredients:

• 7-8              Small washed Potatoes
• 1                  Tomato (Deseed and diced small)
• 1 Cup            Cucumber (diced)
• 1/2 Cup        Gherkins (diced)
• 1Tsp             English mustard
• 6Tbsp          Japanese Mayonnaise
• 3Tbsp          Mayonnaise
• 1/2Tsp         Salt
• 1/2Tsp         White pepper

Methods:

1. Boiled the potatoes for 10mins or till the fork able to go through easily.
2. Peeled off the skin and mashed it into chucks.
3. Add in the diced cucumber, tomato and gherkins.
4. Add in the english mustard and mayonnaise.
5. Mix it well and add salt and pepper.

Eggplant with mince

Me a person who do not really eat eggplants one before coming here but then I learnt to explore more when staying with different people. So my first try was once at a gathering and is cooked with samba chill, the first bite was great and I can not have enough of it. Then my house mate cooked another version one which is non spicy and with tian main jiang (sweet sauce). Once again I love the way the eggplants being cook, I guess is because the eggplants was cooked till very soft and can taste the sweetness of it too. My house mate showed me another way of making it as well which is by deep frying it. I call this smiling eggplant.

Ingredients:

• 500gm      Eggplant
• 250gm      Mince meat
• 2tsp          Sesame oil
• 2tsp          Hua tiao jiu
• 2tbsp        Light soy sauce
• 1/4tsp       Pepper
• 2 Cups      Oil ( Deep frying)

Batter:

• 8tbsp       Self raising flour
• 4tbsp       Plain flour
• 1tsp         Light soy sauce
• 1tsp         Salt
• 1 cup        Water

Methods:

1. Mix the mince meat with the remaining ingredients and set aside.
2. Cut the eggplant with about 0.8 ~ 1cm thickness then into half like a semi circle.
3. Place it on the table and cut into half but be careful not till the end.
4. Fill each half with the mince mixture.
5. Mix up all the ingredients for the batter.
6. Coat the eggplant with self-raising flour.
7. Then dip it into the batter and put straight into pot of oil.
8. Take it when it turns golden brown.

Begedil ( Mashed potato)

This is my favorite during Secondary Sch time. Is a must to have this with Mee soto, at times if I'm late got to eat Mee soto without it. Then this actually was sold at most Malay food stall, especially the one my parents like to go to where they sell great Malay mix rice and lontong. Ever since young, my parents can eat those for breakfast but not me to have that for breakfast. Quite luckily for me, when I was studying in TP, the malay stall in Design canteen sell this as well, every time when i went over to have my lunch this will alway be one of them for my mix rice. So I only get to eat this from outside but I had a great house mate Nora, one day she made this and i was so excited. The taste was so great and immediately asked for the recipe.

Since then when I stayed in Jane street, this seem to be my signature dish  for gathering. So lets enjoy it ok

Ingredients:

• 700gm      Potatoes
• 350gm      Lamb mince
• 2tsp          Salt
• 1/4 tsp      Pepper
• 1/2tsp       Nutmeg
• 4-6 tbsp   Fried shallot
• 1              Egg wash
• 2Tspn      Oil
• 2 Cups     Oil (Deep fry)

Methods:

1. Boiled the potatoes till cooked and mashed it till chunky.
2. Put it aside to cool.
3. Heat up the pan with oil and add in the lamb mince.
4. Drain away the excess oil.
5. Add in the salt and pepper and nutmeg .Mix it well
6. Take it out and mix it with the potatoes.
7. Add in the fried shallot.
8. Scope out with a dessert spoon and roll it into a ball, then flatten it a little.
9. Each weighting 26-30gm and able to make 32.
10. Before frying dip it into a beaten egg as a wash.
11. Put it straight into the pot of hot oil.
12. Take it out when it turns brown.

This dish looks easy but is kind of oily so alway remember to drain it on a strainer and on kitchen towel to absorb more oil out of it. The recipe for this suit my taste so add what ever you want to suit your own taste. 

Cassava Cake ( Tapioca Cake )

This is really easy like ABC, Just mix it all up and throw into the oven thats it. I never had this before till i was at my Aunt place when Auntie Deborah bought it over as dessert.This is not very sweet so I really like it and she told me is very easy. All I have to do is just mixed 3 items together then drop some butter on the top and then bake it. Sound really easy right and it taste great so I decided to give it a try. I think i made this for a farewell party and all of them love it till no leftovers. It was really great to see how people enjoy the the food that I made. Here we can get the ready frozen shredded cassava which make life even easier.


Ingredients:

• 450gm      Grated cassava or tapioca
• 1 Can          Coconut Milk 
• 1 1/2 Cup    Brown Sugar
• 10gm          Butter

Methods:

1. Mix all the ingredients in a bowl.
2. Butter around the tray
3. Pour the mixture in
4. Drop pieces of the butter on top.
5. Baked at 180 deg for an hour or till top brown.
6. Let it cool and put in the fridge for at least 2 hours or freezer for 30mins.
7. This will allow the knife to cut the cake easily.

It is important to add drops of butter like the first picture so that you can get really nice crust on top. That really enhance the taste with the texture. No mess easy like 123.

Kuih Koswee (Kuih Kaswi)

This is a all time favorite of my family. On most occasion, this will be made by Auntie Annie taught by Auntie Aileen. This is one kind of kuih kuih to be eaten with shredded coconut. As a baba , Auntie Aileen love making kuih kuih and nyonya dishes. Over the years, she came out with a simplified recipe.

Ingredients:

• 1 bowl       Gula Melaka ( Coconut Palm Sugar )
• 1 bowl       Rice Flour
• 3 bowls     Water
• 200gm       Shredded coconut
• A pinch of salt

Methods:

1. Sprinkle the salt over the coconut and mix well.
2. Streamed the coconut over the heat for 7-10mins.then set it aside
3. Mix the rice flour and the gula melaka till well blend.
4. Add in the water slowly and mix it well.
5. Heat it over small flame.
6. Mix it well with a wooden spoon.
7. Strain the mixture into a streaming tray or dish.
8. Keep stirring it till it slightly harden. 
9. Steam it over high flame for 25-30 minutes or until it set.
10. Remove it from the heat and allow it to cool before cutting it.
11. Coated it with the shredded coconut.

Tuna pasta

Ever since I had the pasta at Madtongsan as side dish, I just love it and will alway ask for more. After eating it a few times, so I decided to make it myself by exploring it with my taste bud and eye sight. Turns out great and love by others.

Ingredients:

• 1                  Red onion (Finely chopped)
• 1                  Carrot (Shredded)
• 1 Can            Kernel Corn
• 300gm        Small spiral pasta
• 4 Tbsp        Mayonnise
• 1 Can            Chunky tuna
• 1/4 Tsp       White pepper

Methods:

1. Boil the pasta with a sprinkle of salt.
2. Drain the water off and pour into a bowl.
3. Drain the water from the corn and pour into the bowl.
4. Add in the chopped onion and shredded carrot.
5. Add in the Mayonnaise, tuna and pepper.
6. Put in the fridge for 30-45 mins.
7. Serve chill.