Kuih Karipap (Curry Puff)

Some people call it Curry Puff (english version I guess). Some calls it Karipap (very melayu right!). I prefer to call it Karipap as there's no puff for this kuih at all. It's easy yet require some effort (the effort to knead the dough if you have no food processor). Let's look at the recipe together with the pictures :).



The curry filling

Ingredients:

2-3 large size potatoes - dice them small
1/2 cup of blended / ground beef
1 onion
2-3 cloves garlic
1/2 cm ginger
3 tblspn beef curry powder
1/4 cup of chopped chinese celery (daun sup)
Water
3 tblspn oil


Method:

Heat up oil. Blend the onion, garlic and ginger. Pour the blended item into the oil. Add in curry powder. Stir and let it simmer. When the oil appear at the top, put in diced potatoes. Add in about 1/2 cup of water. Stir once in a while. When it boils and dries, add in chinese celery. It's cooked when the potato is soft and dry.



Outer layer (the dough)

Ingredients:

1/2 kg flour
3 tblspn full margerine (preferrably corn based)
1/2 cup oil
1/2 tspn salt
Water


Methods:

Mix salt with the flour. Heat the margerine and oil in a pot until medium hot. Pour the oil in the flour and start kneading. Add in water until the dough become soft and easy to roll. Make a small round cirle - the size of 1 cent / a penny out of the dough. Then, roll each round dough using a wood / plastic roller and make it round and flat. Take a tea spoon of curry filling and put in the middle. Fold the layer and attach both layer by making flowery shape (like a screw).

Homemade Pan Cake

It has been ages that I didn't update this blog. Well, when I don't try new recipe, of course there'll be no new entry right :). I just wanna put a simple recipe that I've tried. I've got this one from a blogger friend, Drno.. here it is...

Ingredients:

1 cup all purpose flour
1 tblspn sugar
2 tspn baking powder
1/2 tspn salt
2 egg
3/4 cup milk
1/4 cup vegetable oil


Methods:

Mix everything together in a mixer @ food processor @ blender). Pour a scoopful over the heated pan. Cook 1 minute each side. I covered the pan with a lid while the batter is cooking.

Kuih Gulung (Kuih Ketayap)

Ingredients:

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


Methods:

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)
salt
sugar
1 tablespoon oil
water


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)



Methods:

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.

Tomato Rice (Nasi Tomato)

Ingredients:

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



Methods:

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 :)

Cherry Cheesecake

Ingredients:

1-2 cups of tea biscuits and oat biscuits crumbs
1/2 cup butter
840g cream cheese (preferrably Philadelphia brand)
1 cup sugar
1 cup plain yogurt
4 medium size eggs
2 teaspoon vanilla essence


Methods:

Preheat oven to 175 C. Prepare the crust by mixing the biscuits crumbs with butter. Press firmly onto bottom and 2-1/2 inches up side of pan. Heat the crust for about 10 minutes. Set aside.

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add yogurt and vanilla essence. Mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

Bake 1 hour to 1 hour 10 min or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven for 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least for at least 4 hours. To have the best texture of the cake, refrigerate it for 24 hours. Loosen cheesecake from rim of pan; remove rim. If you're using a glass bowl, you may not loosen the cake. Top cheesecake with Cherry pie filling just before serving. Store leftover cheesecake in refrigerator.

This recipe would serve 10 - 12 persons depending on how much they eat :). Happy trying!

Kek Gula Hangus (Caramel Cake)

Ingredients:

1 1/2 sugar - divided
1 cup water
2 tablespoon butter
1 cup flour
1 cup fresh milk
5 medium size eggs
1 teaspoon vanilla essence
2 teaspoon baking soda


Methods:

Prepare the caramel by putting 1 cup sugar and 1 cup water in a pot. Cook using a medium heat. Wait till it melt and become brownish. Stir and let all the sugar melt and turn to dark brown. Put it butter an stir. Set it aside.

Using a blender or a mixer, beat eggs till stiff. Add in fresh milk. Blend again. Pour in flour, baking soda and blend it again. Later, put in vanilla essence. Finally, pour in the cool caramel that you;ve just prepared. Mix all of them again. Let the batter stay in the bowl/blender with a top covered for at least an hour.

Pour the batter in a baking pan and bake for an hour with 160 C. Be sure to use the bottom heat during th first 45-50 minutes. The later of 10-15 minutes, you may use both heating - top and bottom.

This recipe would serve 5-6 persons. Happy trying :)