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!

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.



Friday, February 17, 2017

Swiss Roll with Buttercream & Grated Cheese




Swiss roll may be a little daunting for the beginner baker because everything can go wrong .. the cake might crack, batter too sweet etc

For this recipe it's a really basic Swiss Roll. You can use jam, Nutella, or Buttercream like I did .. I like Buttercream .. I'm old school like that :-)

Recipe :

4 eggs
85g fine castor sugar

Whisk on high until really fluffy

50g cake flour or all purpose flour
10g corn flour
1/2 tsp baking powder

Sift the above ingredients into the egg mixture

85g melted salted butter
1/2 tsp vanilla extract

Whisk the dry ingredients into the egg mixture and drizzle the melted butter and vanilla extract into the mixture.

Pour mixture onto a greased and lined tray (26x26) and bake at 180degrees for 20-25 min.

Now comes the tricky part. Lay a clean tea towel and sprinkle with castor sugar. Flip the hot tray over the teatowel. Peel away the greaseproof paper and let cool.

Buttercream Filling

100g salted butter
100g icing sugar
1/2 tsp vanilla extract

Cheddar cheese 1/2-1 block

Whisk the butter and sugar until fluffy and almost white in Colour. Chill until the cake is cooled. Spread the buttercream on the cake and grate cheddar cheese over the buttercream. Roll the cake carefully and tightly and dust icing sugar on top



Monday, February 06, 2017

Thai Style Steamed Fish with Lemon Sauce




This is a lovely steamed fish dish.. Its actually hard to Find seabass here (Surprise! Surprise!!) so when i do Find it i have to steam it!

Today we do Thai style just like the ones at Tamnak Thai..

Tangy Sauce :

500ml Chicken broth
10 cloves minced garlic
3 chopped chillies (more if you like it spicy)
2-3 tanlespoons palm sugar
1/4 cup fish sauce
4-5 lime juice
chopped cilantro.

Boil the broth and add in the garlic, chillies & palm sugar. Remove from heat and mix in the rest of the ingredients. Set aside

Clean, stuff the fish with garlic, ginger & lemongrass. Steam for 15min-20min. Remove from steamer and place on platter. Pour the hot tangy sauce over the fish. Garnish with cilantro and sliced lime and then DEVOUR!



Sunday, December 04, 2016

Kuih Bahulu




A very simple malay kuih similar to Madeleines..

3 eggs
150g sugar

Whisk until light and fluffy

1 teaspoon vanilla essence
160g flour
1 teaspoon bicarbonate soda

Add vanilla Essence, flour and soda.
Grease kuih bahulu moulds, spoon only 3/4 full and bake for 20-25 minutes at 180 degrees.



I usually halve the batter. One plain and another with Chocolate chips or chocolate rice




Tuesday, November 15, 2016

Bombay Karachi Halwa




for corn flour mixture:
½ cup corn flour
1½ cup water

other ingredients:
1¼ cup sugar
1 cup water
1 tsp lemon juice
4-5 tbsp ghee
10 cashews, chopped
¼ tsp cardamom powder / elachi powder
few drops of orange food colour / colour of your choice
almonds, chopped for garnish


corn flour mixture recipe:
in a large mixing bowl take corn flour and water. Mix well

cornflour halwa:
dissolve sugar and water into a syrup
allow the syrup to boil.
pour corn flour mixture into the boiling sugar syrup stirring on low-medium flame.
once the corn flour mixture starts to boil, and starts to thicken.
immediately add a tsp of lemon juice.
also keep stirring till the mixture thickens completely.
now add a tbsp full of ghee.
and mix continuously till all the ghee is absorbed.
add another tablespoon of ghee and continue to mix till it turns glossy.
then the mixture will start turning transparent and silky. releasing ghee from sides.
add food colour, cardamom powder and chopped cashews.
continue to mix till mixture will start to form a lump.
transfer the mixture to a tray and smooth the top and sprinkle
chopped almonds. Cool for at least an hour & cut to desired shapes.









Saturday, October 29, 2016

Martabak Crackers




Martabak crackers is a criss between lasagna and Martabak with layers of meat and egg in between. Lovely for breakfast or teatime.



Meat filling
2 onions, chopped
2 tablespoon garlic & ginger paste
Minced beef 200g
1/2 carrot, chopped
1/2 tsp black pepper
Curry powder 1-2 tablespoon
Cilantro, chopped
Salt to taste

Sautéed the paste & onions. Once softened add meat, carrots, curry powder and season accordingly. Set aside




Prepare a cake tin (6x6) - lined with alluminium foil
Cream crackers (1 pack 225g) - I used about 21 crackers
3 eggs (1 egg for each layer)
Sauce - coconut milk / milk mixture
(200ml coconut milk & 150ml evaporated milk)




First layer.. spray the foil with cooking oil first. Then soak the crackers in the sauce and line the tin.




Pour half the meat on top of the crackers




Pour 1 whisked egg and 1/3 of the sauce




This is how it would look like and then do a second layer of crackers, meat, egg and sauce.




Final layer is just crackers, egg, sauce and I grated cheese and sprinkled parsley and fried shallots on top

Bake for 45 min at 180 degrees. Serve with Chilli sauce or if you like some dhal or curry.




Thursday, August 04, 2016

Popiah Sambal




Finally I'm well enough to go into the kitchen after 3 days in bed. Sucks to be sick!

Anyway one of my must-have buka Puasa item is Popiah sambal.. Unfortunately unless you're in JB it's pretty hard to find in Singapore. Here's my version ..

Filling
1/2 a small turnip (julienned)
1 carrot (julienned)
1/4 cabbage (sliced)
3 black fungus (soaked and sliced)
A few stalks of kucai (sliced into 1inch lengths)
Prawns, chopped

2 shallots
1 garlic
1 teaspoon dried shrimp

1/4 cup water
1 tablespoon oyster sauce
1/2 teaspoon white pepper
Salt to taste

Blend the shallot, garlic and dried shrimps and sautée until fragrant.
Once fragrant add oyster sauce and water, add prawns and veggies and cook until softened. Season with salt & pepper. Drain the filling and set aside for use.

Fill the popiah skin with about 1 tablespoon filling and seal with starch water mixture.



Fry until crispy and set aside


Sambal Sauce

3 garlic, minced
1/4 cup blended dried Chilli
2 tablespoon sweet Chilli sauce (maggi)
1 tablespoon vinegar
1 teaspoon sugar
Salt to taste

Sautée garlic, then sautée the dried Chilli paste until fragrant. Then add sweet Chili sauce, sugar, salt & vinegar.




Roll the fried popiah in sambal. Serve and sprinkle crushed peanuts



Wednesday, July 27, 2016

Choux Au Craquelin







Cream puff / Choux paste recipe
Mix all the ingredients in a pot on low heat except the flour & eggs

1 cup water
90g butter (unsalted)
1/2 tsp salt
2 tsp sugar

1 cup flour

Once the butter is melted, add the flour and stir until well combined and the dough stops sticking to the pot and into a ball. Turn off heat only when the dough is cooked.

4 eggs

Cool the mixture slightly and stir in the eggs one by one. Pipe onto baking tray lined with greaseproof paper.

Craquelin recipe
1/4 cup butter
1/3 cup brown sugar (casonade)
1/2 cup flour

Mix in sugar with butter using a spatula and fold the flour in. Roll thinly in between
2 sheets of plastic and freeze for 10 minutes.

Cut into circles and place the Craquelin on top of the piped puffs.

Bake for 25-30 minutes on 200 degrees. Cool and serve with piped Chantilly cream

Chantilly cream recipe

1 cup whipping cream
6 Tbsp icing sugar
1 tsp vanilla essence

Whip the cream and add the sugar & vanilla Essence. Whip until firm.
Pipe into the cooled cream puffs













Thursday, March 31, 2016

Pulut Kuning & Rendang Daging


So it was Han's birthday and I decided
I should make him a traditional Malay cake instead of the usual dessert. 

For the Pulut. 

500g glutinous rice
Water to soak
1 piece Asam keping (optional)
1 inch tumeric blended with water

Soak Pulut about an hour (or longer if you have the time) in water and blended tumeric. Drain and steam for 20 minutes with pandan leaf .

Prepare the coconut milk to mix with the steamed Pulut.

1 cup coconut milk (santan Kara 200ml + water)
1.5 teaspoon salt 
1 tablespoon sugar
1 teaspoon tumeric powder 

Mix the above on a fairly large bowl and add the steamed Pulut. Once throughly mixed, steam again for 20 minutes 

For the rendang i realized its not the usual style of rendang.. My granny told me it's more like a thick curry of sorts .

700g of sliced beef 

Anyway just blend the following ingredients.

3 onions
Garlic
1 cili padi
4 stalks red chilli (because the kids can't take too much spice but do add more of you'd like)
1 cube belacan (2cm)
1 inch lengkuas
1 inch ginger 
1 inch kunyit or fresh tumeric
2 stalks serai
3 cloves
Star anise 
1 cinnamon stick 
1 teaspoon coriander seeds
1 teaspoon cumin 

Blend everything and mix half of the rempah with the sliced beef. Marinate for 30 Minutes.

1 stalk lemongrass 
2 lime leaves 
3 tablespoon curry powder
2-3 tablespoons brown sugar or gula Melaka
1/2 Ikan Bilis cube
Water

Sauté the balance rempah and once fragrant, add in the beef and all the above ingredients and wait for the mixture to boil.

1.5 tablespoon kerisik
Coconut milk  (200ml)
1 Asam keping 
Salt

Add the above item and simmer until  the gravy has thickened. Season to taste accordingly. 

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