Upload
jevan-ryl
View
241
Download
0
Embed Size (px)
Citation preview
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 1/12
Ingredients: 2 portions
For kuay kak:
1 cup rice flour
2/3 cup cold water
1 1/3 cup hot water
Seasonings:
Salt
Sugar
Pepper
Sesame oil
For char kuay kak: 1 portion
1 handful bean sprouts
2 stalks spring onions / chives
1 Egg
1 tbs minced garlic
1 tbs chai po (菜脯)
Chilli sauce/ chilli oil (optional)
Light soya sauce
Dark soya sauce
Pepper
Directions:
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 2/12
For kuay kak: better to cook a night before. Cool, cut into cubes and fridge.
Mix together rice flour and cold water until well combined.
Mix in hot water.
Season to taste.
Steam on high heat for about 30 mins.
To fry kuay kak:
Heat up oil in pan, add in kuay kak, light and dark soya sauce and fry until a bit charred. Dish
out for later use.
Sauté garlic until fragrant, add in chai po.
Toss in fried kuay kak and chilli sauce, mix. Push this aside of the pan.
Break an egg on the other side of the pan, drizzle a bit of soya sauce on egg and scramble.
Mix in kuay kak when egg is almost cooked.
Add in light soya sauce, pepper to taste.
Toss in bean sprouts and spring onions and stir fry until cooked (~2 mins).
Comments:
• Use 1:2 flour to water ratio for making kuay kak.
• The kuay kak is very sticky so use a non-stick pan or use more oil for frying kuay kak.
• Adding light and dark soya sauce at the beginning helps the kuay kak to brown and char.
• Using what seasonings for frying kuay kak is totally up to you. I tried frying with Kung Po sauce and I
liked it but Jeff said it was a bit too sweet, didn't taste like what he ate before (but he likes his with chili
oil).
Kuih Lobak
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 3/12
Steps :
1. Mix rice flour, glutinous rice flour, sugar and salt with water. Strain twice.
2. Squeeze out carrot juice. Put carrot into flour mixture.
3. Fry spices with oil. Then, pour into flour and carrot batter. Stir continuously under medium heat until batter thickens (about 8 - 10 minutes).
4. Pour batter into a well-greased 9" round tin. Steam for 30 minutes.
5. After steaming, immediately garnish with groundnuts.
6. Let the cake cool down completely before serving.
Ingredients :
• 200g Erawan Brand Rice Flour (or Cap Gajah Blended Rice Flour)
• 30g Erawan Brand White Glutinous Rice Flour
• 650ml water
• 180g sugar
• 500g white carrot (grated fine)
• 2 ½ teaspoons salt
• 90g toasted groundnuts (powdered)
Spices :
• 4 teaspoons of oil
• 10 pieces shallots
• 6 pieces garlic
• ¾" in length of chukor
• ½ teaspoon pepper corns (powder form)
• ¾ teaspoon ketumbar (powder form)
Kuih Lobak
Cara :
1. Gaul tepung beras, tepung pulut, gula, garam dan air. Tapis 2 kali.
2. Perah jus lobak putih. Tambah lobak ke dalam adunan tepung.
3. Goreng rempah dengan minyak. Kemudian, tuangnya ke atas adunan tepung andlobak. Kacau berterusan dengan api sederhana hingga pekat (lebih kurang 8-10 minit).
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 4/12
4. Sapu tin bulat 9" dengan minyak. Isi dengan adunan. Ratakan permukaan. Kukus 30
minit.
5. Segera tabur kacang tanah untuk hiasan.
6. Hidang bila sejuk.
Ramuan :
• 200g Tepung Beras Erawan Brand (atau Tepung Beras Campuran Cap Gajah)
• 30g Tepung Pulut Erawan Brand
• 650ml air
• 180g gula
• 500g lobak putih (dihiris halus)
• 2 ½ sudu kecil garam
• 90g kacang tanah (ditumbuk menjadi serbuk)
Rempah :
• 4 sudu besar minyak masak
• 10 biji bawang kecil
• 6 ulas bawang putih
• Chukor ¾ inci panjang
• ½ sudu kecil serbuk lada putih
• ¾ sudu kecil serbuk ketumbar
Ingredients:
Riceflour cake:
1 cup cold water1 cup + 2 tbsp hot water
1 cup rice flour
2 tbsp tapioca flour
salt and pepper
To Fry:
3 tbsp oil
1 tsp Black Soy Sauce
2 tbsp Chai Po (A type of picked mustard)
2 tbsp Dried Shrimp (presoaked and finely chopped)2 tbsp garlic (finely chopped)
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 5/12
2 sprigs Chinese Chives,
2 tbsp Soy Sauce
5 Prawns (deshelled)
Fried Bacon Bits
Handful Bean Sprouts
Perpetration Methods:
Mix the ingredients in riceflour cake till smooth. Steam batter under steamer in
30 minutes. Leave to cool overnights.
Cut cake into cubes and fry in 3 tbso of oil. Fry till a bit brown. Remove riceflour
cake and leave oil. Fry Chaipo, garlic and dried shrimp till fragrant, add the
cakes. Add soy sauce and black soy sauce, prawns,sesame oil and fry till prawns
are cooked. Add beansprouts and chives. Fry until beansprouts are semi soft.Add salt and pepper to taste and serve. Garnish with fried bacon n bits.
Chicken - Ka Chang Ma
This is one dish that we ppl in kch eat when someone just gave birth to a baby. Its a hakka
dish and absolutely tasty. Problem is, the herbs are hard to find (i only know where to get it in
kch)
Ingredients:
4 chicken drumstick (chopped into pieces)
1 piece Ginger (size of fist)
1 bottle Chinese Rice Wine
1 packet Ka Chang Ma Herbs
3 tbsp Soy Sauce
salt
pepper
Preperation methods:
Shred ginger and squeeze juice out. Heat 3 tbsp oil, fry ginger (without juice) till brown. Add
Ka Chang Ma Herbs. Fry for 2 minues (medium heat). Add chicken. Fry till brown, add half
a bottle of Chinese Rice wine. bring to boil, and simmer in low heat for 1 hr. Add salt and soy
sauce to taste. Before serving, add rest of chinese rice wine and boil for 5 minues. Serve
Kueh Tiaw - Sweet Taugeh Kueh Tiaw
What happens when you have leftover Kueh Tiaw and Tauge and a whole array of sauces at
your dispense? Answer : Sweet Taugeh Kueh Tiaw. This Rice noodles (Kueh Tiaw) friedwith Bean Spouts (Taugeh) with gula Melaka is a dish that is famous in Kuching, where i
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 6/12
come from.
Ingredients:
Handfull Kueh Tiaw/Rice noodles
Handfull Taugeh
3 cloves garlic (diced)
2 shallots (diced)
1 egg
5 tbsp Black Soy Sauce
2 tbsp Gula Melaka or Palm Sugar
3 tbsp water
pinch pepper
Preperation Methods:
Fry shallots and garlic with oil till fragrant. Add gula Melaka and water and melt the sugar.
Add soy sauce. Bring to boil and break egg. When egg is half cooked, add the Kueh Tiaw and
fry till a 80% dry. If too dry, add a bit of water. Add bean sprouts and fry till bean sprouts
cooked (ca 2 mins). Serve.
Pickels: Acar Nyonya
This is one dish that i really love. And according to Cute Carolyn aka CC, this is called
achak. Wonder if it applies to all penangites. It is somewhat different than the one i have back
home. Its not as sweet but then again....i love it....sour, sweet, hot.....what else is there not to
like about this dish
Ingredients:
2 large cucumber (deseeded and cut into strips)5 large carrot (cut into strips)
10 chili (seseeded and cut into strips)
Gravy:
6 tbsp dried prawns
1/2 tsp turmeric powder
2 or 2.5 large shallots (those in Germany are like 5 cm in length)
5 dried chili soaked in hot water ( add more if you want it spicier)
5 inch ginger
3 cloves garlic
150 ml vinegar
200 ml water
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 7/12
10-15 tbsp of sugar. (start with 10 and gradually add)
5 tbsp roasted sesame seeds
salt to taste
Preparation methods:
Take those vegetables, add a lot of salt mix and leave aside for water to drain out. After about
half an hour, take vegetable and squeeze out all the water. Wash with running water. Squeeze
out the water again and leave to dry in sun or in the open overnight.
Blend dried prawns, shallots, garlic, ginger. Heat oil in pan and fry blended ingredients till
fragrant. Add rest of ingredients and let it boil till thick. Add more sugar, vinegar if required.
And let sauce cool down.
Add vegetables into the gravy, stir and garnish with sesame seeds. Wait for one night or at
least a few hours before serving.
Ka-Chang-Ma Chicken Soup
INGREDIENTS
1 kampong chicken
100 gm young ginger
100 gm dried Yi-Mu-Cao or Ka-Chang-Ma
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 8/12
300 ml sweet rice wine
300 ml water
METHOD
1. Cut chicken into pieces, cut ginger into fine strips. Shred Yu-Mu-Cao finely.
2. Heat wok, fry ginger and Yu-Mu-Cao for 3 minutes without oil.
3. Add in chicken and fry for a while, then add in ½ rice wine and all the water, simmer over
low heat for 30 minutes, then add in rest of rice wine, bring to boil and off the heat.
Remark
In Sarawak, this is a traditional confinement tonic dish for all women, normally salt is not
added.
Function
Traditional tonic for uterus.
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 9/12
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 10/12
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 11/12
Bahan-bahan
* ayam 1 ekor (sukati ler nk kampung atau bandar...arnab pun bleh)
* bawang besar 3 ulas *
* bawang putih 2 ulas *
* halia 1 inci *
* serai 3 batang *
* lengkuas 1 1/2 inci *
* kunyit 1 inci *
* cili kering kisar + cili padi sikit
* kerisik
* santan
* daun kunyit (hiris)
* bawang merah kecil- 3 ulas- dihiris halus
* sedikit minyak masak
Cara-cara
1. bersihkan ayam dahulu.
2. blender semua bahan yang bertanda * .3. Tumis bawang merah yang dihiris kemudian mmasukkan cili kering kisar. Tumis sampai
pecah minyak. Kemudian masukkan bahan2 yang diblender tadi. Masukkan juga ayam.
Biarkan dia mendidih dan air ayam keluar. Lepas tu dah boleh masukkan kerisik dan santan.
4.masukkan daun kunyit hirisan tadi untuk naikkan bau.
5. Siap untuk di hidang bersama nasi himpit, lemang, ketupat.. nasi putih pun bedal
7/28/2019 Ingredients Kuih Kak
http://slidepdf.com/reader/full/ingredients-kuih-kak 12/12