eid mubarak's menu 1430/2009

nata de coco in red jelly

steam chocolate cake

yellow glutinous rice

3 kilos of beef rendang

kerapu bercili

kerapu bercili [grouper in chilies]

will update recipe soon!

chicken noodle soup

will update recipe soon!

nasi tomato

nasi tomato [tomato rice]

my favourite peas

blended fresh tomatoes

will update the recipe soon!

apam malaysia or apam gula hangus

apam gula hangus [caramel apam]

INGREDIENTS:

1 cup coconut milk

1 cup sugar

1 cup sugar for caramel syrup

1 cup water

3 cup flour - sifted

3 eggs

1 tsp sodium bicarbonate

2 drops vanilla essence

METHODS:

1. melt sugar to make caramel. add water when sugar turn golden brown. stir well and let cool. set aside.

2. whisk egg and sugar until smooth. or just blend in blender.

3. add caramel to the eg mixture. mix well.

4. add coconut milk.

5. add sifted flour with sodium bicarbonate scoop by scoop. mix slowly.

6. add vanilla essc.

7. steam 45-60 mins.

caramel pudding

INGREDIENTS:

7 eggs

1 cup sugar for making the caramel syrup

4 tbsps sugar for pudding

1 liter fresh milk

1 tsp vanilla essence

PREPARATION STEPS:

1. how to prepare caramel syrup?

melt sugar in a pan, once the sugar turn to golden brown, add a little of water and stir well. caramel syrup is ready for use.

2. put sliced peaches in the pyrex oval pie-dish. pour the caramel on top of the peaches.

3. stir egg and sugar slowly. add fresh milk and vanilla essc. stir well.

4. pout the prepared mixture on top of the caramel.

5. steam 25 mins.

bengkang pandan

bengkang pandan [screwpine leave cake]

INGREDIENTS:
4 cup coconut milk
2 cup sugar
2 cup flour
5 egg
½ tsp screwpine leave [pandan] flavour

2 tbsp ghee [clarified butter]

METHOD:
1. Blend all the ingredients except ghee.
2. Spread ghee on bake tin or pyrex.
3. Pour the blend mixture in pyrex or bake tin.
4. Sprinkle sesame seeds on top of it.
5. Bake for one hour at gas 4/5.

apam telur

apam telur [egg apam]

INGREDIENTS:
1 cup sugar
1 cup egg
¾ cup flour

METHOD:
1. Fry flour without oil just for a few minutes until the flour looks dry. Be careful not to over-fry the flour that might change its color to chocolate. Set aside and let it cool at room temperature.
2. Beat the sugar and eggs using mixer until foamy.
3. Add the fried flour a scoop at a time to the egg mixture until finish. Beat slowly until all the mixture blend well.
4. Pour the mixture in pyrex. Sprinkle raisins on top.
5. Steam for about 30mins.

pulut sekaya

Part 1: The lower-layer

INGREDIENTS :

1.5 rice cup glutinous rice -

1.5 rice cup coconut milk -

a pinch salt

METHOD :

1. Wash glutinous rice thoroughly.

2. Mix well with coconut milk and salt.

3. Steam for about 15 mins. Then, stir.

4. Steam another 20 mins or until the glutinous rice fully cook.

5. Press the cooked glutinous rice.

Part 2: The upper-layer

INGREDIENTS :

2 eggs

2 rice cups coconut milk

3 screwpine leaves

11 tsps sugar [full]

2 tbsps flour

1 part of star anise

0.5cm cinnamon stick

a pinch of green coloring or pandan flavour

a pinch salt

METHOD :

1. Beat slowly egg and sugar.

2. Pound screwpine leaves, cinnamon stick and star anise.

3. Mix the pounded ingredients with coconut milk, salt and flour.

4. Sieve the mixed ingredients into the beaten egg and sugar.

5. Add colouring.

6. Pour on top of cooked glutinous rice (Part 1 : The lower-layer).

7. Continue to steam for about 15-20 mins.

the pressed fully cooked glutinous rice

pulut sekaya [sticky glutinous rice with egg jam].