Thursday, August 3, 2017

Recipe: Fried Kuih Sayur




This was usually served as after-school snack in our family. It is one of the popular demand snacks. So instead of the agak-agak version, I am recording down the actual amount used this round. This way, my children would be able to prepare and enjoy the 'kuih' anytime in the future.

This served merely as a guide to the main ingredients. Sometimes, I like it with more plain flour and less self-raising (my husband's liking), and most of the time I did it without spring onion and carrot. So, you get what I mean? Just play around with it...the ingredients : )

Oh ya, I named it 'Fried Kuih Sayur' based on the ingredients hehee.

Ingredients:
  • 450g lobak (white radish), coarsely grated
  • 1/2 onion, diced
  • 2 stalks of spring onion, diced - optional (may substitute with more onion instead)
  • 50g carrot, coarsely grated - optional (may substitute with more lobak instead)
  • 2 eggs
  • 3/4 tsp salt 
  • 30g rice flour (or some leftover rice)
  • 220g plain flour
  • 145g self raising flour
  • 450g water
  1. Mix all ingredients till well combined.
  2. With med-high heat, place a spoonful of battle into a frying pan. Repeat 
  3. Fry till brown on both sides.
  4. Serve hot. We like it with hot chili sauce!
Dipping - optional
  • 2 tbsp of hot chili sauce
  • juice of 7 limes
  • 3 finely minced garlic
Mix all! We like it this way,  limy and garlicky...yum!








Sunday, July 30, 2017

Recipe: Crispy Apam Balik 香脆慢煎糕


Recipe adapted from Agnes's cookbook. Makes around 10-11 pieces.

This is what I've been craving for...can't wait for another round.

Batter: mix all ingredients below and rest for 3 hours. Stir well before use.
  • 170g self raising flour (or 170g plain flour + 2tsp baking powder +1/2tsp salt)
  • 100g rice flour
  • 30g corn/tapioca starch
  • 1tsp baking powder
  • 2 eggs
  • 1tsp vanilla extract
  • 250g water
  • 130g castor sugar

Toppings:
  • 70g butter, diced
  • 1 cup crushed roasted peanut
  • 110g castor sugar
  • 11 Tbsp cream corn

Method (cook with med-heat) :
  1. When the pan is hot, pour slightly less than 1/3 cup of batter into a 22cm non-stick pan
  2. Evenly coat to thin layer, cover to set (around 30 seconds)
  3. Sprinkle 1tsp of sugar evenly then cover till brown (around 3-4 mins)
  4. Add a few diced butter, 1 1/2 Tbsp of crunched peanut, 1 Tbsp cream corn and 1 tsp of sugar
  5. Loosen the edges and fold it into half
  6. Serve hot!

Notes:
  1. Do adjust the thickness to your liking. For thinner layer, use less batter. My husband like it thicker, I used 1/2 cup of batter and more sugar for that.
  2. Serve hot, otherwise place Apam Balik on a wire rack.

pour slightly less than 1/3 cup of batter into a 22cm non-stick pan

Evenly coat to thin layer

cover to set (around 30 seconds)

Sprinkle 1tsp of sugar evenly

then cover till brown (around 3-4 mins)

Add a few diced butter

1 1/2 Tbsp of crunched peanut

1 Tbsp cream corn 

and 1 tsp of sugar

Loosen the edges and fold it into half

Serve hot!



Custom Search