About Me

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I´m a foodie who lives to eat. A Singaporean living in the heart of Jakarta. My food blog started because I could never remember my recipes back when we travelled back and forth from here and Singapore...and I´m terrible at keeping folders! So this was my savior. I still rely on this blog to cook so just know that the recipes here are all tried and tested!

Saturday, May 27, 2017

Kuih Jongkong Mini

I love traditional desserts but i prefer it when its small and bite sized.. today i made Kuih Jongkong which is traditionally wrapped in banana leaves and steamed.

Firstly chopped some gula melaka and fill the base of the container. I used 3 round blocks This recipe yields 10 small container (yoghurt sized ones) so theres 3 layer.. gula melaka layer, pandan layer & the very lemak yellow layer

1/2 cup rice flour
1/2 tablespoon starch flour
a pinch of salt
2.5 cups coconut milk ( 50ml coconut cream and the rest is water)
1 teaspoon pandan paste
1 teaspoon alkaline water
1 pandan leaf

Mix all the ingredients in a pot and cook until thickened. Spread equally over the chopped gula melaka. Steam for 10 min.

1/2 cup rice flour
1/2 tablespoon starch flour
1 teaspoon salt
2.5 cups coconut milk ( 200ml coconut cream and the rest is water)
1 teaspoon alkaline water
Yellow food colouring

Mix all the ingredients in a pot and cook until thickened. Spread equally over the pandan layer. Steam for 15-20 min. I prefer eating this dessert warm or in room temperature. You can chill it if you prefer. Enjoy!

Sunday, May 21, 2017

Nona Manis


Didn't get a chance to take a proper pic because i was rushing to pack this for Mr Hubs yesterday morning!

Green part *
3/4 Cup sugar
1 egg
1.5 cup santan
1 cup all purpose flour
1/2 cup pandan juice
1/4 cup cornstarch
1/4 tsp salt
1/2 tsp Pandan paste
Green food colouring

Blend everything in a blender and cook over Low heat until slightly thickened. But soft enough to pipe. Set aside to cool down.

White part *
1.5 cups Santan
1.5 tablespoon all purpose flour
1/4 tsp salt

Cook over Low heat until really thickened. Cool down & place inside piping bag.

Oil the mould and then pipe the green mixture until 3/4 then pipe the white mixture in the middle. Steam for 15min.

yields 35 kuih

Saturday, May 20, 2017

Puteri Ayu




First we grease the mould and spoon the coconut mixture in.

30g grated coconut
1/2 tsp corn flour
A pinch of salt

Mix the above ingredients and press down into the mould. The recipe yields about 9 kuih.

Whisk the egg, ovalette and sugar until really fluffy. Then add the coconut milk

1 egg
1/2 tsp ovalette
50g sugar

60ml coconut milk
Add 1/2 tsp Pandan paste


Sift 75g cake flour & 1/4 tsp baking powder in the mixture. Whisk until well mixed
Spoon the mixture over the coconut and steam for 15-20 minutes. Cool the kuih down and unmould


Tuesday, May 02, 2017

Pandan Chiffon Cake




Recipe

6 egg yolks
60g sugar
1/4 tsp salt
75ml santan
40g corn oil

30g Pandan Juice (blend 3 Pandan leaves with 1 tablespoon water)
1/2 tsp Pandan paste

Whisk the yolks with sugar until light and fluffy. Add the rest of the ingredients until well mixed.

110g all purpose flour (sifted)
1/2 tsp baking powder

Add the sifted flour into the egg yolk mixture. Fold in the meringue.

6 egg whites
1/2 tsp cream of tartar
80g Sugar

Do NOT grease the chiffon cake tin. You need it ungreased so that the Chiffon will stay light and grip the sides of the tin. Pour the mixture in and bake at 190 degree celcius for 35 min . Remove from
Oven and flip the cake upside down without removing from the cake tin until slightly cooled. Remove from tin and enjoy your light fluffy cake!

Friday, March 17, 2017

Qatayef ( Arabic Pancakes)





Qatayef or Atayef is an Arabic pancake filled with cheese and nuts. Usually served during ramadhan. The authentic recipe calls for Akkawi cheese which is non existent here so I used Belcube cheese (that was in my fridge this morning) :-)

1/2 tsp instant yeast
1 tablespoon sugar
1 cup warm water

Mix the above ingredients set aside until frothy for 5 min. Then add the flour and the rest of the ingredients, mix well, cover and let it rise for 30 min.

1 cup All purpose flour
1/4 cup sugi (semolina)
1/4 tsp salt
1/2 tsp baking powder

Pour batter onto ungreased nonstick pan just like how you would make a pancake.




So not cook the other side of the pancake. Remove from pan once the TOP part is dry with no wet mixture




For the filling I used Belcube cheese, sugar and cashew nibs. You can always use any other nuts , cream cheese, feta or even ricotta.




Pinch the edges.




Deep fry until golden. Pour sugar syrup on both sides.

Orange Blossom Syrup

3/4 cup sugar
1/2 cup water
1/2 tsp orange blossom water

Simmer sugar and water until thickened and all sugar is melted.
Add orange blossom water. Alternatively u can use rose water




Sunday, March 12, 2017

Jalebis (deep fried squiggly fritters)





Jalebis, Jalebis, Zulabia, Zalabiya is an Indian / Middle Eastern dessert or snack made from Gram flour and soaked lightly in saffron infused syrup.

Firstly, you need a squirt bottle to make squiggles of batter.




Make the sugar syrup.

160g sugar
125ml water
A few saffron threads

Simmer the sugar & water for 5 minutes until the mixture becomes thicker. Add the saffron or alternatively a drop of rose water or rose Essence. Set aside




For the batter you need gram flour or lentil flour. You can buy ready packaged gram flour but I just grind chana dhal into a fine powder.

1/4 cup gram flour
1 cup all purpose flour
3/4 cups water
1/8 tsp baking soda
A pinch of baking powder
1/8 tsp tumeric powder
A few drops of yellow food colouring

Mix all the ingredients and whisk for a min so aerate the batter. Pour into the squirt bottle and deep fry around 2 inches of batter in spiral design. Or you can just make squiggles.





I used Ghee to deep fry the batter for an authentic taste but Ghee is really expensive so I fry in small batches. Or you can just use vegetable cooking oil.

The batter makes about 2 dozen Jalebis. Fry until golden brown, place on kitchen towel to absorb the excess oil and dip into the sugar syrup. I usually dip and remove so that the Jalebis don't get too cloyingly sweet.




Friday, March 03, 2017

Japanese Cheesecake




Recipe

Melt the following ingredients in a bain marie until the cheese melts and well blended with the butter and milk. Add lemon juice.

250g cream cheese
100 ml milk
50g butter
1 teaspoon lemon juice

6 egg whites
1/4 tsp cream of tartar
70g sugar

Whisk all the above ingredients into a meringue.

6 egg yolks
70g sugar
60g cake flour (sifted)
20g corn flour

In another bowl whisk the egg yolks & sugar to a soft peak (5 minutes of whisking less if you're using a mixer). Then add All The sifted flour in.

Once the cheese mixture cools down,add in lemon juice and fold into the egg yolk mixture. Mix throughly.

Fold half of the meringue into the cheese mixture. Then fold the balance meringue in.

You can use 8 inch round pan or 8 x 6 rectangle pan or 7x7 square pan like I did. Grease the pan and line it with greaseproof paper. I like to have excess paper at the top of the pan for easy removal. Bake it in a water bath for 1 hour 15min give or take, in a 160 degree oven.











Saturday, February 25, 2017

Talam Keladi





Ok so today marks the second day of Yam cooking ... there's 6 so I Guess I'll be cooking yam Everyday!

Chop and boil 1 yam. Usually it weighs between 100-150g. It's fine. It doesn't change the taste or texture of the kuih.

Drain and set aside.

For the white base of this kuih, just mix all the ingredients in a pot and cook on slow fire until slightly thickened. Remove from fire and add in the boiled yam.

2/3 cups rice flour
1 tablespoon tapioca flour
1/2 tsp salt
2 tablespoons sugar
330ml of coconut milk (i used 100ml kara 230ml water)




See the chopped boiled yam in between? 1 yam is perfect for this recipe. Grease a 6x6 takeaway container and pour the mixture in. Steam for about 20min.




Next we make the purple layer of this kuih. Yams are supposed to be purple so I added a few drops of purple food Colour to the mixture. Same thing just add all the ingredients in a pot and slow cook it until just slightly thickened and pour over the steamed white layer.

1/2 cups all purpose flour
80g sugar
1 egg
250ml coconut milk (I used 80ml kara and 170ml water)
A tiny pinch of salt
Purple food Colour




Pour the purple layer on top of the white layer and steam for another 40min. Chill and serve




Talam Berlauk







I love love love talam Berlauk Kukus!! What's usually more popular is the Kuih Berlauk which is oven baked.

So since Mr Hubs went to Bogor and bought me a whole load of Yams, time to make it! The pic is a little blurry cuz of all the steam from steamer. And no I forgot to take a proper pic :-(

For the filling / topping -

1 large onion (sliced)
1 garlic (minced)
Minced beef 200g
1-2 Chillis (sliced)
1 tsp turmeric powder
1 tsp chicken stock powder
Salt to taste
A bunch of spring onions & parsley (chopped)
Fried shallots (bawang goreng)

Sautéed the onions, garlic and Chili in oil until fragrant and add beef and seasonings. Lastly add in the chopped herbs and fried shallots. You can all more Chilli if you like it spicy.






For the base you only need ONE yam.. the root part and only 100-150g worth of chopped, boiled yam.




Drain and mash the yam




For the base, all you need is to mix all of the following ingredients in a pot and cook over slow fire until slightly thickened. Then add the mashed yam in. Add also about 1-2 spoonful of topping into the mixture. The perfect size for this quantity is the 6x6 takeaway plastic container

90g rice flour
20g corn flour
10g all purpose flour
500ml coconut milk. (I used 150ml Kara and added 350ml water)
Salt to taste




Grease the container and pour the base mixture in and steam for 15min. Then pour all the topping and continue steaming for another 45min. You need to cool the dish completely before cutting so that it's firm. Trust me if you're impatient, all you'll get is a mushy savoury bubur sumsum.. (yes I talk from experience :-))




Thursday, February 23, 2017

Kerepek Layang Layang





My aunt's Mother in law used to make the best kerepek layang layang! It's a kerepek that's not easily available anymore because of new trends and products. But I have an old soul so I stick to the ones I like.

This recipe yields around 4 containers so if it's too much just halve the recipe.

500g flour
1 egg
3 tablespoons softened butter
1 teaspoon salt
160ml water

Mix all the above ingredients and knead until the dough is soft and pliable. Divide dough into 8 portions so that it's easier to roll.




Make a paste of 6 tablespoons of oil and 6 tablespoons of cornflour.

This is to be spread over the dough before rolling. The paste is what makes that flaky layers in between the dough




After spreading the paste over the dough, roll the similar to a Swiss roll. (Above pic)

Slice around 1cm thick and flatten using a rolling pin. I like my kerepek slim for easy storage.




Deep fry the dough in hot oil on medium heat until golden and crispy. Strain and Dust with icing sugar




Sunday, February 19, 2017

Ongol-Ongol Ubi (Steamed Cassava Cake)




I love all things cassava! Especially traditional kuihs such as Bingka Ubi or this. For Bingka Ubi it's baked but Ongol Ongol is steamed.

I made a small portion enough for 4 people.

250g finely grated cassava

90ml of coconut milk
50g sugar
1/3 packet of agar-agar powder (4g)
A pinch of salt
1/2 tsp vanilla Essence

Food colouring (I used pink and green)

1 cup grated coconut steamed with Pandan leaves & 1/2 tsp salt

Whisk sugar and coconut milk & agar-agar powder. Add salt, vanilla and grated cassava. Make sure it's throughly mixed.

Divide the mixture into 2 and add drops of food colouring according to your preference.

I use those 'take-away' plastic containers (16x11). Grease with cooking oil and place one bowl of mixture. Smooth the top and steam for 15 min. Remove from steamer and pour the next bowl of mixture. Steam for 30 min. Remove from steamer and cool. Once the Ongol Ongol is cool, slice and roll onto coconut.



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