Mommy In The Kitchen: February 2017

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.

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!

Pages