Monday, September 15, 2008

Kuih Gulung (Kuih Ketayap)


About 1 cup of shredded coconut
1 cup of brown sugar
1 Pandan leave
1 cup flour
1 1/2 cup coconut milk/fresh milk
1/2 cup pandan juice - blend the pandan and get the juice
2 tablespoon oil


Prepare the filling by cooking shredded coconut together with the brown sugar. Add in pandan leave for the flavor. Add a bit of flour to make the mix sticky. When it is well mix and cooked, set aside.

Prepare the outer layer by mixing flour and coconut milk. You may replace coconut milk with fresh milk, if you like. Then add in pandan juice and oil. Mix them well till smooth. Make sure there is no bubbles of flour in the mix.

To cook, put in slight oil into the pan. Take about 1/3 cup of the mix and pour onto the pan. Wait till it cook well. Take it out and put on a plate. Spoon in about 1 tablespoon of filling and fold. Tis recipe would serve 4-6 people.

Pecal Gravy with Vege (Sambal Pecal)

Ingredients for Gravy:

About 2 cups of peanut - fried with slight oil until cooked
3 shallots
2-3 pieces dried chilli
1/2 cm prawn paste (belacan)
1 teaspoon tamarind paste (asam jawa)
1 tablespoon oil

Ingredients for Vege:

Morning glory (kangkung) - cut and soak in a boiled water for 5 minutes
bean sprouts - soak in a boiled water for 2 minutes
Cucumber - to be sliced
Lettuce - cut as you like

(you may use any kinds of vegetables as you like)


For the gravy, blend peanuts, set aside. Sautee shallots, dried chilli, prawn paste and tamarind paste. Ground all the sautee items. Mix te ground peanuts and the ground items. Add salt and sugar. Finally add some water to the mix. Do not put too much water as it will deteriorate the taste of the gravy.

Serve the gravy and the vege that you've prepared earlier. You may it just like that or together with plain rice.

Monday, September 8, 2008

Tomato Rice (Nasi Tomato)


2 cups plain rice
2 cups plain water
3 shallots / 1 medium size onion - grounded

2 garlic - grounded

1/2 cm ginger - grounded

1 cm small size cinnamon stick

1 star anise

1 cardomom

2-3 cloves

2-3 fresh tomatoes / 3 tablespoon of tomato puree
3 tablespoon Ghee / margerine+butter


Heat up ghee. You may use margerine and butter as a replacement. Sautee all grounded items together with cinnamon stick, star anise, cardomom and cloves. Wait till the fume comes up. Pour in the grounded fresh tomatoes. You may also use tomato puree. Then, pour in the prewashed plain rice. Stir a bit and let the rice blended with the mix in the pot. Pour in water. When it boil, cover the pot with a lid. Turn the heat to minimal and let it cook. Before serving, you may put some fried shallots on top. This recipe would serve 4-6 people. Happy trying :)