Thursday, December 8, 2011

Kuih Keria Recipe

Kuih Keria is one of many delicious traditional Malay kuihs. It is made of sweet potato and flour and coated with crystalised/caramalised sugar. I have tried making them myself before using the sweet potato/yam that was sold at the regular supermarket i.e. Ralph's, Von and etc. The result was rather a disaster. They were too watery and I had to add a lot of flour to be able to make a dough out of them. That only resulted in a hard Kuih Keria. Not the typical soft and slightly chewy delicious Kuih Keria but a rock hard one! That was maybe 3 years ago. I haven't even bothered making them again until recently when I was told to use Japanese yam that is sold at the asian supermarket. Some of my friends in other states told me that it's called Korean yam. I guess the name varies depending on where you buy them or who sell them. Japanese or Korean yam, as long as they give me a delicious Kuih Keria, I am happy.

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Tuesday, November 29, 2011

Yong Tau Foo

Hello everyone. I am back! I know I am known for being here and then gone for no reason whatsoever. This time, besides being lazy, I was without computer. My notebook decided to go kaput on me and I decided to just wait for Black Friday to get a new one. Cheap, no fancy schmancy notebook. So here I am.

For today, I decided to post this Yong Tau Foo, a favourite Malaysian Chinese dish. B of Rasa Malaysia used to make these for me so I decided to make them myself. It is very simple and satisfyingly yummy.

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Sunday, June 26, 2011

Spring Roll with Ground Meat - Recipe

This simple and easy recipe for spring roll was given to me by my friend Shirin and it immediately became our favourite since it really is very easy to make with minimal ingredients. The meat is of course optional. You can either use other meat or simply omit it from the recipe.

Spring Roll with Ground Meat - Recipe

2cups frozen mixed veggies
1/3-1/2lb groundbeef
3 garlic
1/2in ginger
2 shallot
Salt and pepper to taste
Springroll skin
Oil for frying

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1. Pound garlic, ginger and shallot in a mortar and pestle or slice them thinly.

2. In a deep pan or wok, brown groundbeef and drain excess fat.

3. Add frozen veggies and the pounded mixture, stir. Cover for 2-3min. Uncover and continue  stirring until the veggies are soft. Add salt and pepper to taste. Turn off the heat and let it cool.

4. Take the springroll skin one at a time and put the filling in the middle. Fold 1 corner, followed by right and left corner and roll until the end. Seal the end by dabbing a little bit of cold water so it sticks to one another. Continue until all fillings are used.

5. In a wok, heat enough oil for deep frying. depending the size of your wok, fry between 3-5 at a time. Flip once or twice until they are golden brown. Drain. Serve immediately with Lingham Chili Sauce or your favourite chili sauce.

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Wednesday, May 4, 2011

Deep Fried Macaroni with Meat - Recipe

Deep Fried Macaroni with Meat

Sephra 16'' Select Home Fondue Fountain Ships Free

1 1/2 cup macaroni, cooked as per instruction and drained
1/2 lb ground beef
3 tbs vegetable oil
3 garlic and 2 shallots, thinly sliced 
4 tbs water
1 carrot, julienned
1 large tomato, cut into 8
1/4 cup ketchup/tomato sauce
Salt and sugar to taste

1. In a large wok or pan, brown ground meat. Drained excess fat and set aside.
2. Heat the oil in the same wok and sauteed garlic and shallots until brown and add water and all other ingredients except macaroni. Stir well and taste.
3. Lastly add macaroni and stir occasionally.

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Thursday, April 21, 2011

Kek Lapis Prune (Prunes Layered Cake)

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