garam belacan

Garam belacan 

Sugar

Kicap 

Cabai kering 

BelacanGaramond b

Flan (from Aza)

Flan recipe

1 can condensed milk

1 can water

4-5 eggs

1 tsp Vanilla

Campur dulu

Hand mixer 1 minutes

Oven 350

Water bath

35 minutes

1 cup sugar

Melted until light brown

Mee goreng mamak style

Ingredients:
Cooking Oil
1/2 onions finely chopped
3 tablespoons of chili paste or to taste (grind 6-7 pieces dried chilies,half onion,a pinch of ginger and garlic 2 cloves ,dried prawns )
A pinch of belacan ( if you like it )
1 lb of Yellow Noodles (rinsed) (boil seperately)
A pack of Organic Firm Tofu ( sliced into dices and fry seperately )
1 tomato slices finely
2 eggs
6-8 pieces of prawns
bean sprouts as much as you love
Choy Sum as much as you love
1 lime (cut into wedges)
Salt to taste
A pinch of sugar
1/2 red chilies 🌶 sliced
3 Tablespoon Dark Soya Sauce
Water as needed

Heat the oil
Add in the belacan
Add in the onions ,stir fry till golden
Add in the chili paste,and a little salt and spinkle some 💦 and close the lid for about 5 minutes ,in between add in the prawns and let it to cook and add in more salt as needed and some sugar if it is too spicy add in the tomatoes
About another 5 minutes till you see the oil  on the surface add in the vegetables
Once that is cooked add in the noodles ,and the dark Soya sauce stir them together,taste the salt
Add a little oil in the middle add the eggs and fry till it’s cooked and seperate it out add in the red chilies
Add the fried tofu ,and it’s ready served

#recipe#meegoreng #mamakmee#

Kaya (microwave method)

6 eggs, 1can Coconut Cream and 1bowl of sugar. Beat eggs and sugar, add and mix in coconut milk. Pandan leaves or essence will add needed flavour, and "browned" sugar will add the needed colour. Microwave on high for 3 lots of 10 minutes, beating up after each time. You will be able to get the perfect result and taste.

Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu {served with a spicy-sweet peanut sauce!} - Gluten Free & Vegan

Ingredients

Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -1/2 long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 5-10 rice papers (I used 22 cm papers)
• Peanut Sauce:
  • 2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
  • 3 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (or maple syrup)
  • 1 tbsp sesame seeds
  • 2-3 tbsp water to thin

Baked sriracha and soy tofu

INGREDIENTS

• 1 block extra-firm tofu
• 1/2 tsp olive oil
• 2 tbsp light soy sauce
• 1 1/2 tbsp sriracha

Yield: 2-4 servings

Supplies: Chef’s knife, mixing bowl, tongs, parchment paper, cookie sheet.

Instructions

1. Preheat oven to 425F.
2. Slice your tofu into your desired shape. I usually go with quarter-sized squares - I'd recommend sticking close to that size and ensure that you slice it no thicker than ½ inch.
3. Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
4. Spread evenly on a cookie sheet and bake for 10 minutes.
5. After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
6. One the tofu is crispy on the outside, remove from the oven.

Kuih ketayap

This is Kuih ketayap or kuih dadar. The filling would go nicely on cupcakes. 

Poh's Kuih Dadar Pandan Crepes Stuffed with Coconut

Ingredients

Pandan Crepes:

1/3 cup plain flour

2 free range eggs

1/4 cup full cream milk + extra to thin down if needed

Generous pinch of salt

1/2 cup coconut milk, fresh or tinned

1/4 tsp pandan aroma pasta*/pandan paste

Vegetable oil for greasing

*Pandan Aroma Pasta – You can get pandan aroma pasta or pandan paste/extract from Asian groceries. It is a thick, dark green paste with a strong, grassy jasmine fragrance. Please do not use pandan essence as most versions of it taste terrible.

Filling:

1/2 cup coconut cream fresh or tinned – if using fresh coconut flesh, reduce to 1/3 cup of coconut cream

110 g Gula Melaka or dark palm sugar

1/8 tsp salt

1 cup dessicated coconut or freshly grated coconut

Salty Coconut Custard (optional):

1 cup coconut cream

1/4 cup caster sugar

1/2 tsp salt

Method

In a medium mixing bowl, combine flour, eggs, 1/4 cup full cream milk and salt and whisk until silky smooth. 

Add a dash of the coconut milk and pandan aroma pasta and whisk until combined. Add remaining coconut milk and stir in gently with a ladle. 

The mixture should be quite watery. If you have the correct consistency, the batter will split into droplets when poured from the ladle in a slow stream. If it forms a smooth band of liquid as it is poured from the ladle, you’ll need to add more milk or your crepes will end up too thick.

Heat a 20-23cm non-stick frypan on a medium heat. With some paper toweling smear the tiniest bit of vegetable oil onto the entire surface of pan. 

Start by ladling just enough (1/4 cup should be perfect) of the batter into the pan to roll and cover the surface. You have to work quickly as it should begin to cook instantly (and if not, it will mean your pan is not quite hot enough). When the crepe is perfect, it will start to crisp up on the edges. 

At this point lift up an edge with a butter knife and with both hands, carefully pick up the crepe to swiftly flip it over. This only has to cook for literally a second on the other side before you can flip it onto a plate to cool. No more oil is required after the first greasing as the coconut milk has enough fat in it. 

Repeat until all mixture is cooked. You should end up with crepes that are just under 2mm thick and thin enough to be able to see through to your hand. If your crepes are thicker than this, it means that you are either pouring too much mixture into the pan and letting the excess settle instead of pouring it out, or that your batter needs thinning with more milk.

For the filling, combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved. 

Add fresh or dessicated coconut and cook until the mixture is moist and sticky but not runny. Remove from heat and spread out on a plate to cool before using.

To assemble crepes, scoop 1 tbs full of coconut filling onto the middle of the crepe. 

Spread it out into an elongated shape. First, fold the crepe in half, fold in 1/3 on each side and roll into long parcels like a spring roll.

For the custard, combine all ingredients in a small saucepan and heat until sugar is dissolved. May be served warm or at room temperature.