PANDAN CAKE TRAY

pandan cake tray

Ingredients (Brass 8 "square)

• Pandan Juice 10 pandan leaves add into 800ml water
• Bottom Layer Materials
• 110gm rice flour
• Hoen flour 40gm kWe
• 220gm sugar
• green dye
• 1 teaspoon lime water
• Top Layer Materials
• 60gm rice flour
• 20gm corn starch
• 400ml coconut milk KARA
• 100ml water
• 1 teaspoon salt
• The means

Blend pandan leaves and water until fine. Filter. Take the pandan juice.

Combine ingredients and fill the bottom layer of pandan juice, sieve and pour into a non-stick pan, cook over low heat until thick.

Remove from heat and pour into the pan 8 "smooth the surface. Steam for 20 minutes,

Combine the top layer material, then strain. Cook until thick and pour over the last layer. Cover pan with aluminum foil and steam again for 30 minutes.

Let cool new cut.

Trays pandan cake flour like a lamp in terms of taste ... soft and fragrant with the aroma of pandan leaves.

JERUK MANGO

JERUK MANGO
Materials ()

500g mango (about 3 pieces of medium size) ready sliced ​​- 2 hour minimum soaked with 3 tablespoons of coarse salt and a little lime feed for rangupkan.
¾ cup granulated sugar - cooked with 1 cup of water.
 Suamkan.
3 ~ 6 stalks chillies - crushed only
The means

Drain the salt water with lime. Combine in a container of warm sugar water, cayenne and mango. Keep in the fridge a day.
Next day, remove the padlock from the former. Boil the water and sugar with cayenne alone. Suamkan sugar water. Enter the mango. Store in the fridge. If there is not enough salty or sweet or spicy, can be added at this step.
Repeat step 2 for the third day. 're Ready to eat.

FAT BLACK AND WHITE GLUTINOUS RICE PORRIDGE

 

fat black and white glutinous rice porridge
Ingredients (4 org meals)

• 1 cup glutinous rice
• 3 cups of water **
• 3 scoops of coconut milk (I use the canned ..)
• 3 scoops of brown sugar
• 1 sugar spoon
• salt to taste
• This water ** .. follow like going much anywhere. if very thick .. can add 1 cup of water lg .. =) if love thick enough .. 3 cup dh

The means

glutinous rice and boiled water .. until fluffy glutinous
enter the thick coconut milk .. stir well
add a little garam.kemudian separate 1/4 dr Custom Section glutinous rice porridge tu DLM other former
and include the granulated sugar and brown sugar DLM 3/4 Custom Section glutinous rice porridge yg tinggal.kacau until flat
when to eat, cedukkan little white glutinous rice porridge on red glutinous rice porridge .. =)

STYLE FRIED MEE MAMAK

style fried mee mamak
Ingredients (2 people)

• -200gram beef sliced ​​and boiled
• -3ulas finely chopped garlic
• -yellow noodles quite 2orang eat
• -chilli paste
• -cut the mustard plant per
• -chili sauce
• -oyster sauce
• -salty soy sauce
• -sugar and salt to taste
• -spring onion & coriander
• -lime
• -piece of chicken eggs
• -bean sprouts
• -The means

1.sauté garlic
2.slight crispy chilli paste fill
chili cook until cooked, then add beef broth
let a moment, add the meat was boiled
add sugar and salt
enter mustard and stir briefly and add yellow noodles
Mix chili sauce, oyster sauce and soy sauce salty
break an egg in noodles stir briefly
enter bean sprouts and spring onions and stir briefly lifted
Serve with lime

BLACK GLUTINOUS RICE PORRIDGE

black glutinous rice porridge
Ingredients (per family)

• 300 gm of black glutinous rice - washed and soaked overnight
• 4 pieces of brown sugar - cooked with a little water and the filter
• 4 tablespoons granulated sugar - yg ni sweet add up if nk
• 300 ml coconut milk
• Durian as much as you like ... heeehee
• Antecedent little coconut milk with a little salt added to watered on time served porridge
• Pinch of salt and pandan leaves
• The means

Black glutinous rice boiled with water until soft, then add water brown sugar, granulated sugar and pandan leaves, cook until boiling.
Pour in coconut milk and a pinch of salt over medium heat stirring not to break the coconut milk, let boil slowly and enter the durian.
Boil and can be closed api.Sendukkan black glutinous rice porridge in the bowl and Spoon coconut milk on it and can be served, nice to eat cold in the refrigerator 

FERMENTED GLUTINOUS RICE

 

fermented glutinous rice
Ingredients (10 servings)

• 2 kg glutinous rice, wash and soak overnight
• 1 small finely ground yeast
• 2 cups of water
• enough banana leaves for wrapping

The means

steamed glutinous rice and mix it with half a cup of cooking water, mix and steamed again until perfectly cooked.
Pour into a large container or tray and let it totally cool
sprinkle yeast and sprinkle with 1 cup of water mixed while the average order not lumpy
  wrap in banana leaves and stored in a sealed container udara and last container wrapped in a cloth and keep it for 24 hours, the result very satisfied and very sweet taste.

LAKSA JOHOR

 

laksa johor
Ingredients (10 servings)

RM2 chilli
2 large red onions
2 kilos of mackerel or scad
4 nuts made ​​of coconut milk
RM2 coriander powder
subtle cumin and white pepper.
1 large packet rustle
# additive-#
10 pcs calamansi
2 btg cucumber
30 cent bean sprouts
2 packets of salted radish (chai po)
2 onions cut into round
1 bunch laksa leaves and basil
sambal belacan
4 cloves of garlic
1 bunch lemongrass
3 inches of ginger
one vertebra galangal
The means

boiled fish and blend together chillies, shallots, garlic, lemongrass, ginger and galangal.
boil coconut milk until oil if want quick probe've applied some coconut oil last DLM tu enter last gyration ingredients together with laksa spice (coriander, cumin and white pepper finely)
when boiling add fish already .. stir well and simmer then add rustle. put the salt and tamarind .. cook until they're totally smooth.
boiled spaggeti .. Then conclude as in the picture so that it looks neat and easy to take dpt org to avoid waste. attractive layout to attract the attention org to lay our cooking.

CRACKERS LEKOR

 

crackers lekor
Ingredients (10 servings)

1 kilo mackerel / scad
500 g starch / tapioca @ preferably corn starch
pinch of salt
the lumps of ice cubes / ice
adequate water
* Can campurkn little plain flour if fear clay)
The means

Separate fish meat from the bones, then punch @ minced pulp.
Finely ground fish meat while earlier put ice cubes for a little bit earlier.
Mix the flour together with the fish just now while inserting a bit of salt and water.
Finally, knead the ingredients to produce elongated shape to be round right into boiling water and boil. when already arisen adopted, and may be cool and eat fried .

RED COOKED CHICKEN

red cooked chicken
Ingredients (6-7 servings)

For the blend: 5 sticks of lemongrass, onion 5 seeds, dried chilli 5 seeds,
Fried ingredients: 1 small onion (onion story Pics or large), 2 cloves garlic (cut to pulp), ginger 1/2 inches (at cut fine), 1 stalk lemongrass (in a rattling little).
Other ingredients: 1 chicken (fried in partially cooked), milk (I use dairy champ @ can also use coconut milk), salt to taste, sugar to taste (I like the taste of sweet ckit so I put in 2 tablespoons sugar), chili sauce (5 tablespoons), pandan leaves
The means

1. Saute above ingredients until golden brown and fragrant smell.
  2. Enter bahan2 what has been the last blended together 5 tablespoons chili sauce. Leave it up to a boil and cook cabainya.
3. Add the chicken was well-cooked fried half earlier.
4. Insert half a can of evaporated milk and add a little water. (Also if you want to get 1 can of evaporated milk, condensed again later =). enter pandan leaves (if you can tie neat little let pandan leaves.
  5. Add salt and sugar to taste. Leave until cooked.
  6. May be in serving for eating with rice. =)

CENDOL

cendol
Ingredients (4-5 people)

1 cup rice flour
3 cups pandan water
pinch of salt
1 teaspoon lime water
little green dye (option)
The means

put all the ingredients in the pot and cook until thick and shiny
stir constantly so as not burnt
prepared a pot with cold water
enter into molds muruku cendol and press into the cold water
if there is no mold muruku press on a perforated ladle
keep all the water in the fridge ....

JUMP STAB KELANTAN

 

JUMP stab KELANTAN
Ingredients (one family (4-6orang))

A: green powder
250gm rice flour
700ml coconut milk
pinch of whiting (mixed in coconut milk)
pinch of salt
some pandan paste / green dye
B: Coconut concentrated
1500ml coconut milk
80gm Superfine rice flour (for pekatkan coconut milk)
pinch of salt
C: red mongoose
1 cup glutinous
1 cup coconut milk
little red dye
D: Sugar Water
300gm gula melaka
3 cups of water
a leaf pandan
The means

Mix all the ingredients A and filter
Cook over low heat until it thickens
  Umie in the microwave but be constantly stirred every 2mins)
  Mix all the ingredients for a similar B and A (B batter more liquid and soft compared to A) >>> (Umie in microwave je - fast)
  Wash the glutinous rice and then cooked with a little water and red food coloring (Umie in microwave je - fast)
  Cook brown sugar with water until melted and boiling. Then strain.
Once everything is ready, take a little bit of each of its sugar and pour enough water :)

LAKSA PENANG

Ingredients (over 6 people)

laksa packet boiled and drained
1kg mackerel / scad
2 liters of water
3 red onions
belacan thumb
6 tbsp chilli paste (preferred if you want spicy)
4 pieces of dried tamarind
1 halved ginger flower
bunch laksa leaves
pinch of salt
some oil to fry
salad: cucumber, onion, red chili, eggs, etc.
The means

Boiled fish with 2liter water.
separate the fish and blend together well-managed little broth, shrimp paste and garlic ..
Heat oil in a pan and fry the chilli paste .. then enter the range of material earlier ..
while the residual bone blend together the remaining water fish, filter and strainer pour fish broth in a pot ..
enter ginger flower, laksa leaves, tamarind and cook until thick .. season with salt .. Reduce heat and cook until the sauce thickens ..
after being cooked, serve with laksa with what has been boiled and raw vegetables ..

RENDANG

rendang recipes
Ingredients (one family)

1 chicken, cut follow the love
Bahan2 ground: -
@ 10 shallots
@ 4 cloves garlic
@ 15 bean chilli
@ 15 dried chillies
@ 1 inch ginger
@ 1 inch galangal
@ 1/2 inch turmeric
2 stalks lemon grass, crushed
2 turmeric leaves finely sliced
4 kaffir lime leaves coarsely chopped
4 cups of coconut milk
4 tablespoons kerisik
Salt, sugar and seasoning powder (follow love)
The means

Add chicken and minced ingredients and lemongrass-marinated approximately 1 hour.
Add chicken to pan. Pour in coconut milk and bring to boil. Enter lime leaves, turmeric leaves, rustle and salt. also enter a flavoring and sugar if desired.
Cook chicken until tender and syrupy. Ready to be eaten with yellow glutinous rice or rice cubes.

Fish curry Rice Berlauk

Ingredients (3 people)
4 kembong fish - clean
2 shallots
3 cloves of garlic
3 slices of ginger
1 slice of tamarind
1 teaspoon chili blender
1/2 can of coconut milk - about 200 ml
1/2 cup water
little turmeric powder
red chilli
The means

Put the fish in a pot
Blend all ingredients except tamarind and red chilli. Enter the last fish pot.
Add chili blender, water, coconut milk and tamarind. Login turmeric powder.
Cook until the sauce thickens. Stir occasionally. Avoid contact with fish. Let the sauce boils and thickens.
Add salt and a little sugar to taste.
Turn off heat and serve.
Very suitable served with cucumber and pickled.

SATAY

Ingredients (20 sticks or more)

500 grams of meat (sliced ​​lengthwise and thinly)
500 grams of chicken (sliced ​​lengthwise and thinly)
INGREDIENTS Marinade
2 stalks lemongrass
1/2 inch ginger
1/2 inch ginger
1/2 cup fennel seeds
1/2 cup cumin
1/2 cup sugar
Salt, turmeric powder and enough water
4 tablespoons oyster sauce
4 tablespoons dark soy sauce
4 cloves of garlic
4 shallots
5 tablespoons cooking oil
MATERIALS splash
1/2 cup cooking oil
4 tablespoons of milk
1 stalk lemon grass, crushed
OF SOUP
500 grams of peanuts (fried in oil without discard the skin)
15 dried chillies (soak in hot water first)
2 shallots
2 cloves of garlic
2 stalks lemongrass
1/2 cup brown sugar
Salt, white sugar, water and seasoning powder sufficiently
OTHER MATERIALS
Adequately cucumber as a side dish
Onions as a side dish
Ketupat rice (if desired)
Satay Skewers adequately
The means

Blend all ingredients until halus.Kemudian marinade marinate meat and poultry in separate containers with the use of this marinate for 2 jam.Kemudian Crimp on satay sticks with kemas.Bakar until cooked.
Mix the oil well and the material is above susu.Percikkan satay during baking.
Blend dressing ingredients until half lumat.Masakkan this material over low heat until thickened.
Ready served with cucumber, onion and rice cake rice.

NASI KERABU

Ingredients (4-5 people eating)

3-4 pot rice
1/2 grated coconuts
2 kembong fish (boiled)
5 shallots
1/3 pieces of brown sugar
some black pepper
1 inch of ginger
leaves kesom
long beans
cabbage
bean sprouts
chillies
1 limes
vinegar
pickled
1 tablespoon sugar
The means

Wash the rice and cook as usual. If you like, can add a little dye. (Usually rice studs blue @ yellow).
For the coconut sauce: Pound shallots and ginger until fine, add black pepper, ground and place the brown sugar and sugar. Next enter boiled fish and bone removed. Pounded until fine and smooth all bahan2 earlier. Dismissal
Coconut fried up quite nicely paragraphs. after that, put in a bowl and add the pounded bahan2. Mix well until all ingredients mixed with fried coconut.
For studs: Cut long beans, and cabbage leaves kesom. Stir once with bean sprouts.
For Sambal chili: chili Pounding a little sugar and salt together. Squeeze lime and add a bit of vinegar.
Sekalisa end, serve the rice into the dish, place the coconut sambal, studs, chilli sauce and pickled. For more delicious, eat with roast beef, salted eggs and crackers. HAPPY TRYING

NASI DAGANG

Ingredients (for 25 people to eat)

For the rice:
1 bushel (2.7kg) fragrant rice (eg: brand Sunwhite) washed and soaked for 8 to 9 hours
After a handful of sliced ​​red onion (about 12 cloves)
1 to 2 inch ginger (finely sliced-long)
1 to 2 tablespoons of fenugreek
Coconut milk from 3 coconuts (coconut milk a cetong (about 900ml) and coconut milk and a half cetong)
1 tablespoon sugar
handful of salt
For the relish:
4 large tail tuna boiled with a large Hareth gravestone, a handful of tamarind and salt to taste, broth saved for later included in the cooking sauce
For the Sauce:
1 spoon of ground coriander rice
1/2 scoops of rice powder anise
after a handful of sliced ​​ginger
1 inch turmeric (or 1 tablespoon turmeric powder)
1 white onion (large)
2 inches of ginger
3/4 pound shallots less
1 1/2 packs a 1.20 packet of chilli paste
rustle of half nuts
4 large gravestone Hareth
coconut milk from coconuts 4 (normal concentration, do not thaw)
2-inch cinnamon stick
To Acar: 1 cucumber 3 carrots 3 large red chillies 2 cut pineapple 1/4 cabbage (cut into pieces after mixed with salt and sugar and vinegar to taste)
Boiled egg: 12 to 13 seeds
The means

Methods of cooking sauce: all ingredients for the dressing di'blender 'except rustle, headstone, coconut and cinnamon.
coconut milk to go up a little oil then mixed materials diblender, rustle, gravestones and cinnamon.
let cook time (slow fire) when milk receding half filled with water again until the first level, this step is repeated again after the water receded put the other half new fish boiled with chicken stock and half of tamarind used for boiled fish, water is added again up to the first level and cooked over low heat until sauce thickens stirred occasionally. (eat the soup cook about 7 hours, thus the gravy dark and rotting fish bones in canned sardines sorts)
Methods of cooking rice: rice washed and soaked 8 hours empty steamed until cooked, then lifted up and mix with coconut milk, sliced ​​red onions and fenugreek.
again steamed until cooked and taken and mixed with coconut milk (coconut milk is obtained by using the cooking water) of blended sugar and salt. Rice is ready.
For lack of time who can follow the way I cook the gravy, but the gravy is not segelap the original and did not have time to become soft bone.

NASI LEMAK

   

Ingredients (4 people)

Fat Coconut Rice Box (rice only):
* 3 cups of rice (rice cooker cup)
* 1 box of coconut milk 200ml
* 1 teaspoon salt
* 2 inch ginger
* 2 cloves of garlic
* A piece of pandan leaf inferred
* 1 cup of water or more
The means

Wash the rice in the rice cooker pot and drain the water.
In another bowl pour the coconut until exhausted. Then add a cup of water to dilute the milk last. Stir in coconut milk and water until smooth.
Add ginger, garlic and pandan leaves into the rice.
Pour the coconut milk into the rice to cover the surface of the rice. If not enough water added. Measure water and coconut milk mixture to cook rice last as usual. Much easier if you measure using the middle finger from the surface of the rice until the eyebrow line middle finger first (about 2 cm).
Add 1 teaspoon salt or to taste.
Cook rice mix last fat on rice cooker as usual. After the switch is turned to the cook or cook warm, take a scoop of rice and stir rice cooked fat to produce water vapor. Gaul roughly sorts fried noodles. And press the switch cook or cook back.
Rice will be cooked again but this time more dry and not sticky. Let the warm switch passed more than 30 minutes to get the rice seroi fat and delicious. Good luck!.

DURIAN CREPE

Ingredients (30 pillows)

250grm flour
2 eggs
500ml coconut milk
1/2 teaspoon salt
Dye (follow love going to color what. I always make green & yellow egg)
Filling **
1 cup Non Dairy Whipping the beaten thick creme
Durian fill what has been mashed.
The means

Mix all ingredients then the blender and strain.
Heat a non-steak pan over low heat.
Pour one ladle batter and spread evenly to be crepe. (no need to flip the top surface and let dry. Adoption and let cool.
Lay a piece of crepe and put whipped cream in the middle, layered with durian flesh, close again with whipped cream. Finally, fold and store in refrigerator.