SARDINES CROQUETTES BENTO

Ingredients:

- 2 canned Ayam Brand Sardines in Teriyaki Sauce
- 3 pieces Potatoes - boiled & mashed
- 2 tbp Fresh Milk
- 2 tbsp Plain Flour
- 1/2 Carrot - chopped
- 1 Big Onion - chopped
- 2 pcs Egg, beaten
Pinch of Salt
Pepper

Coating :
1 egg, beaten
Bread crumbs
Plain Flour


Method:

1. In a mixing bowl, slight break Ayam Brand Teriyaki Sauce Sardines into big chunks.
2. Add in milk, salt, pepper, chopped carrots, chopped onion, beaten eggs and flour to mashed potatoes.
3. Add the chunks sardines into the mashed potatoes mixture and mix all well.
4. Shape the sardines mixture into croquettes.
5. Chill the croquettes in the fridge for an hour.
6. Dip the chilled croquettes in the beaten egg, then roll through the bread crumbs.
7. Heat up oil in a pan, once the oil is hot, fry each croquette in shallow oil until brown on all sides.
8. Serve warm

NYONYA CHANG 2019

NYONYA CHANG 娘惹粽子

INGREDIENTS:

- 700gm White Glutinous Rice
- 1tbsp Salt
- 1tbsp Pepper
- 1tbsp Shallot Oil

- 300gm Glutinous Rice (blue pea in colour)
- 1tsp Salt
- 1tsp Pepper
- 1tsp Shallot Oil
- 30 to 40 Pieces Dried Blue Pea Flwers for the blue colour
- 350ml water boil with blue pea flowers

- Bamboo leaves & strings - boiled, washed and soaked. (Do it one or 2 day ahead)
- Pandan  Leaves - cut into small pieces to top on rice .
- 6 pcs  Pandan  leaves - to cook with the dumplings

* FILLINGS :

- 1Kg Pork Collar - cut into small cubes
- 20pcs Dried Mushrooms - soaked and cut cubes
200gm Winter Melon - chopped smaller pieces
- 20pcs Shallots - peeled and diced
- 1tbsp Salt
- 3tbsp Raw Sugar
- 1tbsp Pepper

- 1 thumb size sand ginger
- 3tbtp Dark Soy Sauce
- 180ml water
- 20 gram Coriander Powder


RICE PART:

* Wash glutinous rice until water runs clear.
* Separate the glutinous rice into 2 parts (750gm & 300gm)
* Add also enough water to the bigger portion of rice and allow to soak overnight. (750gm)
* Boil blue pea flower with water then leave to cool and strained.
* Once cooled, add the blue coloured water into the smaller portion of the rice.(300gm)
* Add sufficient water to ensure the rice is fully submerged. Leave to soak overnight.

**Next Day:
* Drain the white glutinous rice that was soaked overnight.
* Add in salt, pepper, and shallot  and mix well.
* Drain the soaked blue coloured glutinous rice.
* Add in seasoning and mix well.


STEPS/METHOD:

1. Peel and dice shallots.
2. Wash,  and cut pork into very smaller cubes.
3. Wash and soak dried  mushrooms till softened, cut into small cubes.
4. Dice winter melon into small pieces.
5. Heat up a pan, add 3tbsp oil and fry the diced shallots until fragrant.
6. Add in pork and followed by mushrooms.
7. Stir fry until all well mixed.
8. Add in pepper, salt and raw sugar, stir fry until the pork turns opaque.
9. Add in winter melon and dark sauce. Stir evenly to mixed all ingredients.
10. Then add in water and stir well.
11. Cover with a lid and allow to simmer over low heat until the flavours are combined and the filling is not too wet.
12. At this point, add in the coriander powder and mix well. 13. Taste to make sure is flavourful enough.
14. Dish up and set aside to cool
15 Once cooled, cover or keep in refrigerator until is ready to wrap.

KUEH DADAR

BATTER RECIPE:

130gm Plain Flour
50gm Tapioca Flour
1 Egg - beaten
200ml Coconut Milk
280ml Fresh Pandan Juice
1tbsp Coconut Oil or Corn Oil
Pinch of salt

1. Mix all the above into a smooth batter and sieve once incase of some lumps.
2. Heat up a non stick pan,  scoop 1tbsp into the lightly heated pan, move the pan around to allow the batter form a round shaped.
3. Let the batter cook for 5 mins before remove.
4. Lay the cooked batter on a plate, put enough gula melaka coconut onto it. Round like pohpiah shaped.
5. Serve


Gula Melaka Coconut Filling

180 - 200gm Gula Melaka
200gm Fresh White Coconut
50ml Water

Melt the gula melaka with 50ml water. Add in fresh white coconut. Combine and cook until almost dry but not too dry.
Dish up and allow it to cool before use.

GULA MELAKA KUEH KO SWEE (KUIH KOSUI)

GULA MELAKA KUEH KO SWEE (KUIH KOSUI)
(Recipe adapted from shiokman Eddie Tan)


INGREDIENTS:

- 90 gm Rice Flour
- 90 gm Tapioca Starch
- 340 ml Water
- 1tsp Lye water/Alkaline water
- 220gm Gula Melaka Palm sugar
- 500 ml water
- 6pcs Pandan leaves

Grated coconut
1/2 tsp salt
6 Pandan Leaves

METHOD:

1. Add tapioca starch and rice flour to water and mix well.
2. Add in lye water/alkaline water, mix well and set aside.
3. Boil gula melaka in water with pandan leaves until gula completely dissolves.
4. Remove pandan leaves and sieve the gula melaka water to remove any sediments.
5. Stir in the flour mixture  into the gula melaka water.
6. Bring mixture to cook with a whisk over low flame until it thickens and smoothens
7. Remove from flame and pour the mixture into a lighly oiled tray
8. Steam the kueh mixture  for 30 mins.

** Steam the grated coconut over the pandan leaves.
Sprinkle salt and mix well
Place more pandan leaves all over the grated coconut
Steam for 10 mins

Remove both trays from steamer after steaming has completed

Set aside to cool down.

Cut the cooked kueh with knife and coat with the steamed grated coconut .

PANDAN KUIH KOSUI (KUEH KO SWEE)

INGREDIENTS:

120gm Rice Flour
60gm Tapioca Flour
300ml Pandan Juice
3/4tsp Alkaline Water
10pieces Pandan Leaves (blend with 400ml to 500ml water)


100gm Castor Sugar
300ml Water
3pcs Pandan Leaves - tie knots


White Grated Coconut
Pandan Leaves
Pinch of Salt


METHOD:

1. In a bowl, add in dry ingredients.
2. Add in Pandan Juice and mix well.
3. Add in alkaline water.
4. Bring sugar and 300ml water to boil with pandan leaves.
5. Once boiled, remove from heat and pour into the flour mixture.
6. Stir the mixture with no more lumps.
7. Sieve the mixture.
8. Bring the mixture to cook under low heat, once slightly thickened, remove from heat.
9. Heat up wok with boiling water. Grease a square tray  with a little oil.
10. Heat up the tray for few minutes.
11. Pour the pandan mixture into the tray and steam for about 25 to 30mins.
12. Once cooked, allow the kueh to cool completely before cut and coat with grated white coconut.

KUEH LOPES

Ingredients:

300gm of Glutinous Rice
1 tbsp of Lye water/Alkaline Water
A small portion of Kee
2 cups of water
8pcs  banana leaves with the dimension of 10cm x 40 cm


Gula Melaka Syrup:

150 grams of Gula Melaka
3-4 pandan leaves
20 grams of water

Boil the gula melaka ingredients and set aside.

--------------

1. Wash the glutinous rice, add water above the glutinous rice. Add in the lye and kee. Let it soaks for at least 2 hours.
2. After 2 hours, drained and transfer the rice to a tray.
3. Add water just enough to cover the rice and put to steam for 30mins.
4. After 30mins, remove the rice from the steamer.
5. Take out a piece of the rectangular banana leaves, fold into a corn shape, put 1-2 tablespoons of the cooked glutinous rice . Press down to let the rice conform to the shape of the triangular banana leaves. Fold the end towards the middle and seal it.
6. Steam the folded glutinous  rice in the steamer for additional 15 minutes under high heat.
7. Allow the cooked  glutinous rice completely cooled before open the banana leaves and placed it on top of the grated coconut.
8. Served with gula melaka syrup and grated coconut.


Steamed shredded coconut

100 to 200 grams of grated coconut

Pinches of salt

3-4 pandan leaves

Steam the coconut for 10 to 15mins.

PANDAN KUEH SALAT

KUEH SALAT (KUIH SERI MUKA)
(Recipe adpated from Shiokman, Eddie Tan)


Ingredients

BOTTOM LAYER

400gm Glutinous Rice

50pcs  Blue Pea Flowers bunga telang (soak in 100 ml water)

250ml Coconut Milk

1 tsp salt

TOP LAYER:

3 Large Eggs

150gm Fine Sugar

1/4 tsp Salt

400ml Coconut milk

100 ml pandan water (from 30 pandan leaves with 100 ml water)

90gm  Plain Flour

45gm Tapioca Flour


METHOD:

BOTTOM LAYER

Wash glutinous rice to remove excess starch and soak for at least 2 hrs

Wash about 50 dried flowers and boil in 100 ml of water

After water has turned dark blue, let it stand for an hour before squeezing out 100 ml dark blue water. Set aside.

Drain out the water from the soaked glutinous rice.

Lightly spray a 8" round/square pan with oil.

Transfer drained glutinous rice into pan.

Add 1tsp salt to the coconut milk and pour the all over the glutinous rice.

Ensure the rice is thoroughly covered by the coconut milk.

Put to steamer and steam for 20 mins.

After 20 minutes, use a pair of chopsticks to fluff up the rice and pour blue pea flower water (in patches) over it.

Fluff up the rice again and steam for another 10 mins.

Remove pan from steamer and press the rice flat until it is well compressed.
Set it aside.

TOP LAYER

Cut 30 pandan leaves into small pieces and blend in water.

Sieve out pandan juice and set it aside.

When measuring 100 ml of pandan juice, pour off diluted layer and use the thicker pandan paste/juice to obtain darker green colour for the kueh.

If possible, this step should be done 1 or 2 days earlier.

Add 1/4 tsp salt to 400 ml coconut milk.

Add 150 gm sugar to 3 Large eggs and mix well.

Add 400 ml coconut milk and mix well.

Add 100 ml pandan juice a little at a time (checking colour) and mix well.

Sieve 90 gm plain flour and 45 gm tapioca flour into pandan mixture and mix well.

Sieve out the mixture to ensure smooth consistency.

Stir sieved mixture over low heat until it thickens slightly.

Once mixture sticks to back of spoon, it’s ready

FINAL STEPS

Heat up the compressed glutinous rice in the steamer.

Slowly pour the pandan mixture over it.

Wrap steamer lid with cloth and leave the lid slightly ajar by placing a chopstick in between lid and steamer (to achieve a smooth surface for the kueh)

Steam over medium heat for 30 to 45 mins.

The kueh is ready once top layer firms up; and skewer inserted into centre of top layer comes out clean.

Remove pan from steamer and let it cool for at least 4 hrs before cutting.

Use a plastic scraper or plastic knife to get a smooth cut.

Recipe Notes

Kueh Salat is best eaten within 1 or 2 days.

If kept in fridge, steam kueh to soften it before eating.