Ah Ma Collection 1: Kuih Karas 马来西亚米粉饼...hot syrup batter

What're u bingeing? 又在吃什么?

吃不饱的.

Ingenious creation

In remembrance of Ah Ma 1975...The kueh splendour in my home fizzled out  from that year onwards and my little hands and tiny brain were then inadequate to inherit Ah Ma's basket of treasures. Along with her, they were returned to the Lord. Some of her delicacies were not missed as my mother had good diplomatic relations with the old aunties in the neighbourhood and we were on their VIP lists. While the other kuehs that she often made were on sale in the store but we had to compromise on the quality.

The dissatisfaction aroused my curiosity in the world of cooking and baking and set me off a journey of learning to prepare the snacks I enjoyed in my childhood. From community cooking schools to Masterchefs guest appearance in hotels' kitchen, I was there. In none of them, Kuih Karas was ever taught and none of my fave food bloggers penned it either. At beginning 2015, I stumbled upon the recipe by Teratai Flour in Google and it gives a scratchy details of the preparation. Armed with it and two weeks in my kitchen lab with a Einstein cap on, was I able to present you this wonderfully delightfully crunchy munchy. To reach this fine texture of rice vermicelli, i disposed trays of thick ones that of Maggi noodles texture. I marvelled at this new cooking technique acquired where a very hot syrup is poured to cook the flour and drizzled into hot oil.

The hunt for a Kuih Karas mould was like searching for a needle in the hay...even a day trip to Johor Bahru returned empty handed. I tried using pepper shaker to plastic cup poked at the bottom, the results were nothing near to the hundreds I gobbled . My last attempt was the use of a dusty roti jala mould hiding in the a dark corner kitchen cabinet. Eventually I figured out the combination of the dough thickness and the size of the funnel holes. Yes, shortened the funnels  to get bigger holes for the thick batter to flow through smoothly with the help of a very sharp knife. You have to watch out for your fingers as the roti jala mould is made of very hard plastic. Take a deep breath and saw with all your might !!!

                                  

The recipe does not specify the degrees of the water hotness and through several trials , 90 degrees centrigrade is optimal to blend with the rice flour to achieve a thick yet flowing batter. Below this temperature, the batter is too runny and the end result is that of thick instant noodle.

A thick roux

You can create different flavours with coconut milk, gula melaka, lemongrass, limau purut leaf or even mint leaf, simply boiling them in the syrup.

suggested flavouring

A surprise CNY goodie for the family this year....bringing the tradition back.

Cook's pointers:  

1. Pour the hot syrup all over the flour, not in one location. 
2. Stir the flour and syrup slowly.
3. Ensure oil is hot while swirling the batter into the oil. 
4. Best let batter rest 1 hour .
5. The further you hold the mould from the oil, the finer the texture.

Recipe:

• 120g rice flour
• 150g very hot water 90 degreesC
• 80g sugar
• 50g coconut milk (substituted 50g water) - optional

Workshop @ Palate Sensations Singapore - 65-6589 8843

food quote:  Anybody who believes that the way to a man's heart is through his stomach flunked geography. ” ― Robert Byrne

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

Video Tutorial:

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Kueh Splendour 4: Indonesian Hokkien Chai Kueh 印尼蕃薯菜糕

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Recipe By CookingKaki: Agnes Sutanto@Jakarta

Dignified conduct

Natural foods....The spectacular yellow color of this savoury kueh stuffed with vegetable would draw your undivided attention almost instantly, soon setting you drooling over them. No food colour added. The taste of it is as good as it looks. To take the taste to another height, panfry them till light crispy and you'd be promised of a marvellous gastronomic experience. I shall not elaborate further and let you find out for yourself.

pan-fried

Sweet potato, once a upon a time in Singapore was an improverished food, especially during the Jap War. Its price today is five times more than the neigbouring countries. While I paid $3.50 per kg, Agnes @ Jakarta is using loads of them in her kueh making at $0.50 per kg. Over here, the cost disadvantage force us to use tons of flour instead and hence "bu hao che" (inferior taste).So you know why you enjoyed the kueh there while on vacation. 

honey sweet potato

In this recipe, the best Indonesia sweet potato is used, for its texture is much less fibrous than the regular ones. Put a piece of the warm sweet potato in your mouth and you'll discover how joyful to enjoy the natural flavour and sweetness. With the campaign of "Eating Healthy" fresh in mind, i going to feed myself more of such natural food. The filling in the dough is also very healthy: carrots, turnip and french beans flavoured by dried prawns n minced pork.

The sweet potato dough with very little tapioca flour has a texture very close to mashed potato after steaming. If that texture is not your cup of tea, add more tapioca flour n some water to form a softer dough. After steaming, the kueh is surprisingly QQ soft, and a big hit off with the vegetable filling.

Once again, I am featuring another kueh that had disappeared from the stores, and hope you put this recipe on your KIV list . Serving them would certainly excites your makan kaki.

Indonesian Hokkien Chai Kueh 印尼蕃薯菜糕

Recipe:

Sweet Potato Dough

• 500g sweet potato
• 2-3 tbsp tapioca flour

Filling: 

• 250g turnip
• 1 medium carrot
• 10 french beans
• 100g minced pork
• 25g dried prawns
• 4 cloves garlic
• 3 tbsp cooking oil

Workshop available @ Palate Sensations Singapore 

- tel 65 6589 8843

food quote:   A good cook is like a sorceress who dispenses happiness.” ― Elsa Schiaparelli
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

Step By Step: Watch

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Kueh Splendour 3: Indonesian Kueh Bugis印尼椰奶汤圆

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Recipe by CookingKaki: Agnes Sutanto @Jakarta

Culinary celebrities

Ondeh-Ondeh in Spa....A quick run through of the recipe, you are likely to say, "Aiya, onek onek la", and I'm sure many of you readers had gobbled a thousand of them coated with fresh grated coconut . The difference with kueh bugis is the glutinous rice ball wrapped with gula melaka grated coconut is steamed with a saltish santan sauce, hence texture has a QQ chew. Ondeh ondeh uses boiling method which gives a soft bouncy texture.

freshly grated coconut for extraction of milk n as filling

Using freshly grated coconut to extract the milk for the sauce and as the filling makes this snack a superb delight. The hard work of extraction is fully rewarded by the taste of coconut natural sweetness which is not present in canned or other processed types. Grated coconut when cooked with gula melaka used as a filling further enlighten the palate.

Just when you want to indulge your sweet tooth or introduce a new dessert to your guests, this would be your best option.

Indonesian Kueh Bugis印尼椰奶汤圆
Recipe:

Green Dough:

• 250g glutinous flour
• 10 pandan leaves
• 600cc water

Filling:
250g grated coconut
1/2 tsp vanilla
75g gula melaka
1 tsp sugar or to taste
1/2 tsp salt or to taste
30cc coconut milk

Santan sauce:
350g grated coconut
650cc water
2 tbsp rice flour
3 tbsp tapioca flour
1 tsp salt or to taste

Workshop @ Palate Sensations Singapore - 65-6589 8843

food quote:   蘿蔔青菜，各有所愛:  "Different strokes for different folks."

Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers

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Waltzing w Yeast 5: Belgian Waffles 比利时华夫饼

你又在吃?  一天到晚不停吃  不吃不眠??
Epicurean fantasy

Beware.... When you order a belgian waffle today, for you may getting an ordinary waffle with baking powder. They named it so just because a waffle maker with higher grid pattern is used and it has all these deep pockets that makes you think so. The making of belgian waffles traditionally use yeast, not any other raising agents, introduced by a man, Maurice Vermersch from Brussels to the Americans, and becomes a popular breakfast food, eaten with toppings from whipped cream to fruits.

Most interestingly, I was told there isn't any waffles in Belgium named "Belgian". This waffle was actually a simplied recipe for Brussels waffle, renamed for easier identification to originator's country. The waffle dough is richer with higher quantity of butter and with the addition of pearl sugar it can be eaten on its own. I like it better with some chocolate rice embedded in the dough as well.

pearl sugar

These pearl sugar does not melt completely during the cooking process, and you would enjoy a magical feel when you are chewing the waffle. You'll get a cracking sensation on and off as you savour d waffle. I make them small disc-like size to be served as a finger food during party. If you like them sweeter, there are lots of toppings to choose from...butterscotch syrup to jam. Some recipes prepare this waffle in batter form.

This straight method ie mixing all ingredients in bowl n then knead the sticky dough, is a good recipe for those who are starting to explore dough making. No fermentation is required and faster to prepare. so,don't give this recipe a miss ,kids and adults both would enjoy them.

Belgian Waffles 比利时华夫饼


Recipe:

• 150g each of bread flour and cake flour
• 60g sugar
• 1 egg
• 75g butter
• 11g instant yeast
• 3/4 cup milk
• 1/2 tsp vanilla extract
• 3/4tsp salt
• 1/4 cup pearl sugar
• chocolate rice - optional

Pointers: The combination flours give d soft and chewy texture......butterscotch syrup best topping....excessive chocolate rice ooze during cooking. 

Bible quote:  Exodus 34:28  Moses was there with the Lord forty days and forty nights without eating bread or drinking water. And he wrote on the tablets the words of the covenant – the Ten Commandments

"Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

Step By Step Video:

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Bread: English Muffin 英式松饼 (sponge starter method)

What're u eating? 在吃什么?

吃不饱的. 没钱吃饱

 

Simplicity masterpiece

Home baked...The only affordable place we could get to eat a english muffin is at MacDonald - the egg sausage muffin @ less $5. It is also the first place i get to taste the first bite of it. Some of the fancy restaurants do serve them at above $15, so cannot becomes a daily breakfast item, more of a luxury weekend bunch. For some years, we were able to buy freshly baked ones from the grocery stores, then one day they were totally out of sight islandwide except at a british store that sells largely clothing. The price per bag of five was also double and the freshness disappointing. As the saying goes, "Forbidden fruit always tastes better", so the craving for english muffins with own stuffings started mounting which led to a search for a good recipe.

Most bloggers and even famous chef would give you a straight method that is simple to do but the texture just not right. They were heavy and dense and excessively chewy. After the disappointing trials, I decided to opt for an overnight fermentation process, and the use of yoghurt that finally gave me that taste that I was looking for, better than Mr Mac (feedback from d chompers).

overnight sponge

D chompers gave me a thumb up for the final recipe, poor them had been "stomaching" the lesser perfect ones for weeks. Today we are all happy that we could eat fresh ones anytime we like without having to drive to Macdonald as the only option to eat them at low cost. Bake them and surprise your friends with a dozen, and they'll be thrilled this Christmas. That british clothing store don't sell them during the holiday seasons, reserving the shelf space for Xmas goodies with better profit margin. We already checked them out this early December.

English Muffin 英式松饼 

Recipe:

• 400g top flour
• 1/4 cup semolina
• 11g instant yeast
• 3/4 cup water
• 1/2 cup yoghurt
• 40 sugar
• 1 tbsp olive oil
• 3/4 tsp salt

Pointers: Use extra fine flour....flour baking tin / pastry board well...dun use high fire....Non-Beginners can opt for proofing in fridge for 8 hours -more airy muffins 

Bible Quote: Proverbs 3:5  Trust in the Lord with all your heart and lean not on your own understanding;

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

Step By Step Video:

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