Kuih Bakar Berlauk (final version)

Was not satisfied with my last attempt so today i amended the recipe and its da bomb! To me anyways.... :-))) I like my kueh soft no matter what others say... lol
Again... this is another one of my famous ´dump´ recipe where i put everything in a blender and thats about it. he he he .. (i hate clean ups!)

200ml santan (1 box Kara or any coconut milk / cream)
150ml water (which i poured into the Kara box so that i do not waste even a tiny bit of santan)
100g flour
1 tsp salt (or according to taste)
2 eggs
yellow food colouring (optional - i didn´t use any today)

1 shallot chopped
150g minced beef
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp curry powder
black pepper / salt

chopped chinese parsley, fried shallot and sliced chilli for topping

sautee the onion and then the beef and season accordingly. Pour the batter into greased mould, spoon some meat in and sprinkle the topping and bake in 200 degrees oven for 20 min.

Kuih Bakar

Craving something sweet for teatime today and decided to make Kueh Bakar sans the sesame seeds or colourings so its au natural today.. (actually I ran out of colourings!)

I ´dump´ all the ingredients into my blender for a smooth batter.. plus its easier to clean up since i can use the blender to pour directly onto the moulds! I hate clean-ups! tsk tsk tsk

Ingredients are :-

1/2 cup sugar
1 cup flour
1/2 cup pandan juice (1/2 cup of water + 2 pandan leaves)
1 1/8 cup santan
2 eggs
1 tablespoon melted butter
1 tsp pandan paste (i used kaya pandan essence)
few drops of green colouring (optional)
sesame seeds (optional)

Recipe will yield 36 small kuehs using the mould or 2 large moulds. Pour the blended ingredients into the greased mould and bake for 20 minutes on 200 degrees oven or until golden brown.

Talam Pisang - My version

I wanted nagasari but since i bought kelapa parut yesterday i thought belebat pisang would be better... then i couldn´t find daun pisang pulak kat Sheng Siong!! So to combine the two i decided on talam pisang...

For the base,

1 sisir pisang (approx. 7-8 medium size bananas) - mashed
1/2 cup flour
1/2 cup rice flour
1 cup brown sugar
1 tsp salt
1 egg

Mix all the ingredients until well mixed. Grease a 8 inch tin and pop it in the steamer for 15 minutes.

Topping

1 1/2 cups santan
1 dessertspoon sugar
1/2 tsp salt
1/2 cup rice flour

I pop all the above ingredients in the blender instead of mixing it since blending will give a smooth and aerated topping.. almost foamy! I like!!! Pour on top of the 1st layer and continue steaming for another 15 min. Baically you should wait to cut but i couldn´t wait... :-))

Ayam Percik

Before I forget the recipe... Fai says I better write it down!!

4 medium size shallots
4 cloves garlic
2 lemongrass
1 inch ginger
1 inch tumeric
4 candlenuts
10 dried chilli soaked
1 tsp ketumbar, jintan, jintan manis

Blend all together and sautee until fragrant. Add 1 packet of santan, 1 tablespoon asam, salt, sugar & ajinomoto.

1 chicken cut in small portions and marinate with the ´rempah´and bake in the oven for 45min to 1 hour at 150 degrees.

Victoria Strawberries & Cream Sandwich Cake

What happens when I crave for a strawberries & cream cake & victoria sandwich and too lazy to make both??? I combine them!! This recipe is for 6 inch cake tins X 2..

Sponge :

170g self raining flour
170g sugar
170g butter (softened)
1.5 teaspoon baking powder
4 eggs
1 tsp vanilla extract

´Dump´all ingredients into the mixer and mix until creamy. Pour into lined tins and bake for 20-25 mins or until the tester comes clean on 180 degrees.

Buttercream layer

75g butter (softened)
150g icing sugar
1.5 teaspoon warm water

Strawberry Jam
200ml Fresh cream (whipped)
Korean strawberries (1 punnet)

Mix the ingredients and whip until smooth. Layer it onto the first sponge.

Then spread the strawberry jam..

Then layer with slices of sweet Korean strawberries.. or any strawberries of your choice

Top it off with the 2nd sponge and spread some fresh whipped cream, decorate with halved strawberries and dust with icing sugar.... pop back in the fridge to chill and enjoy!