VEGETARIAN KAYA

Kaya is made of egg,coconut milk and sugar, so it is not suitable for those on vegetarian. I have made this vegetarian kaya using pumpkin instead of egg. It came out smooth as silk.

VEGETARIAN KAYA

Ingredients
700 g pumpkin
400 g coconut milk
200 g brown sugar
2 tbsp custard powder
1/2tsp salt

Method
1. Skin pumpkin, cut into small pieces and steam for 20 minutes.
2. Mash the pumpkin while still hot.
3. Mix all the ingredients in a mixing bowl and strain it.
4. Transfer mixture into a pot and cook over low heat until the mixture thicken.
5. Let it cool down before storing in steriled jars.

Steamed pumpkin

Mix in brown sugar

mix well and add in coconut milk

stir over slow fire until thicken

store kaya in glass jar

Hope you like the post.

THAI STYLE VEGETABLES CURRY

Spices and herbs are an essential part of Thai cooking. Used in combination, they help to bring out the four tastes: salty, sour ,spicy and sweet.
Examples of spices and herbs used in Thai cuisine are onions, garlic, green/red chillies, coriander, galangal, lemongrass, tumeric and kaffir lime leaves
This recipe that i am going to share here is adapted from the recipe book" Thai Cooking  ,made easy"

THAI STYLE VEGETABLES CURRY

Ingredients

A

for the curry paste

2 fresh red chillies

1 lemon grass stalk, chopped

3cm piece galangal, chooped

2 kaffir lime leaves

2 tsp ground coriander

a few fresh cilantro sprigs, including the stalk

3 tbsp of water

B

1/2 head cauliflower

1 head broccoli

3 celery stalk

1 carrot

400 ml coconut milk

150 ml water

1 onion ,sliced

2 tbsp vegetable oil

salt and sugar to taste

Method

1. Put ingredients A in a blender and blend till fine into a paste.

2. Wash and cut all the vegetables.

3. Heat 2 tbsp of oil i a wok. Put in the sliced onion and fry till soft Stir in the curry paste and fry until you get     that nice aroma.

4. Stir in the vegetables, add in coconut milk and water.

5. Cover and let it cook till vegetables turn soft.

6. Season with salt and sugar.

7. Garnish with sprigs of cilantro and serve with hot rice.

CHAR KUEH KAK (FRIED RICE CAKE)

One hour left to 2014..... so i think this is going to be the last recipe to share for 2013.

Have you heard of CHAR KUEH KAK? If you have not, then you are not from Penang Malaysia. Char kueh kak is a typical Penang street food. It is made of rice cake fried with bean sprouts with soya sauce as seasoning. Well to make this dish you need to make the rice cake first. I got the batter right after the third trial. First time..too soft, second time.. too hard, .. Third time i got a perfect rice cake for the dish.Yeah....

CHAR KUEH KAK

Ingredients for rice cake

120 g rice flour

3 tbsp corn starch

1/2 tsp salt

500 ml water

1 tbsp oil

Method

1. Mix all the ingredient in a pan. Stir well until you get a smooth batter.

2. Partially cook the batter. keep on stirring. Remove from heat when the batter start ti thicken.

3. Pour batter into a tray and steam for 20 minutes.

4. let it cool before cutting into cubes.

 Next fry the rice cake.

Ingredients

1 tbsp of oil

2 pips of chopped garlic

1 tbsp of preserved radish/chaipor(soak for 5 minutes and wash)

1 handful of bean sprout/taugeh

dash of pepper

1 tbsp of soya sauce

1 tbsp of dark soya sauce

1 egg

Method

1. Heat up one tbsp of oil in a frying pan.

2. Saute garlic and preserved radish until fragrance.

3. Put in the cubed rice cake and fry.

4. Season with soya sauce and dark soya sauce.

5. Throw in a handful of bean sprout, continue frying. Break in an egg. Continue frying until egg is well mixed 

    and cooked.. Dash some pepper over it. 

6. Dish out and serve.

It is 3 minutes to 12 midnight

wishing everybody a Happy 2014!!!

PIE TEE/TOP HATS

One of my colleagues has been asking me about how to make pie tee. I told her that she needs to have the mold  to make the shells for pie tee.

brass pie tee mold

Mind you  it is time consuming to make the pie tee shells. It needs a lot of patient. but when you put that snack in your mouth... Mmm all the effort is worth it. Here is the recipe

PIE TEE

Ingredients for the 

Pie tee shell batter

200 g rice flour

1 tbsp corn starch

1 small egg

1/2 tsp salt

1 tbsp oil

180 ml water

Method

1.  Mix all the ingredients in a mixing bowl to make a thin batter.

2. Heat up half  a kuali of oil and heat up the mold in the oil too.

3. Dip the mold 3/4 way into the batter.

4.Next put the mold back into the oil to cook the batter.

5.Jiggle the mold  , the batter should dislodge from the mold.

6.It should turn crispy after awhile.

7. Take it out and drain on a wire rack.

8. Let the shells cool down before keeping in an airtight container.

use a skewer to dislodge the shell

need to control fire... oil must not be too hot or else you get this

not nice to eat... bitter

this is a better one even though  it is not perfect

pie tee shells are all ready to be filled with cooked yam bean

 The two main ingredients for pie tee will be yam bean/Jicama or sengkuang. 

Next julienne the two root vegetables. I used 2 medium size yam bean an one carrot.

 Put 1 tablespoon of oil in a wok, saute 1 tbsp of garlic until fragrance.Then  throw in the vegetables and fry until the vegetables are soft,season with salt, sugar and pepper according to your taste.

Dish out and garnish with spring onions.

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Happy cooking

VEGETARIAN POTATO PUFF

My husband has been asking me to make curry puff for him. Curry puff is one of the most popular snacks in Malaysia. Traditionally curry puff  is made of a simple short crust pastry with chicken/beef and potato as filling. Curry puff is deep fried so it will be laden with calories. So today i created this baked version of curry puff so as to satisfy his craving  haha... since i only used potatoes for the filling so i named it vegetarian potato  puff. Here is the recipe..

VEGETARIAN POTATO PUFF

Ingredients


Short Crust Pastry

400 gm of all purpose f;our
200 gm of  butter(i used Naturel Lite with omega 3&6)
1/2 tsp of salt
80 ml of iced cold water

Filling

5 big potatoes, diced into small cubes
2 big onions, chopped
2 tbsp curry powder + 1bsp water to make into a  paste
5 curry leaves
salt and sugar to taste
oil for frying


Methods

Filling
1. Put 1 tbsp of oil in a wok. Put in the chopped onion and fry until fragrance.
2.Put in curry leaves and curry paste, saute. Add in potatoes. give it a few stir. Add in 1 cup of water and let     it simmer until potato is soft. Add salt and sugar to taste.
3. Dish out into a plate.. Let it cool before using.


Short Crust Pastry
1. Sieve  flour and salt into a mixing bowl.
2. Cut in butter. Using rub in method method to mix the flour and butter, until it resembles breadcrumbs.
3. Add in iced cold water bits by bits, mix until you get a soft dough.
4. Transfer dough into a plastic bag and rest in the fridge for 30 minutes.
5. Roll out the pastry into about 3mm thin sheet. Divide pastry by cutting into rectangle of 10cm x 8cm
6. Put in filling.fold into half rectangle, press the edge with a fork to seal the puff.
7. You may decorate the puff by putting a stamped shape of  pastry on top.
8. Brush with egg wash before baking.
9. Bake for 20minutes., take it out brush egg wash for second time. bake for another 10/15 minutes

after 20 minutes of baking

give the puffs another round of egg wash and bake for 10/15minutes.  Viola nice golden brown puffs

Enjoy.......