Air Kunyit Asam

Ingredients
1.5 cups fresh tumeric (kunyit)
2 tbsp or more tamarind juice (I use Adabi Xtra)
a pinch of salt
1 litre or so? water
honey

Directions

• peel tumeric and slice thinly
• put everything (except honey) in a pot and bring to a boil
• once cooled, use a sieve to remove the tumeric and keep the drink in bottles
• store in fridge
• to drink, pour half in a glass of water and top up with hot water
• add honey or syrup to taste

Foodnote

I first had my first "jamu kunyir asem" while on holiday in Semarang Indonesia. It was quite refreshing to drink in the morning and I read lots of good health benefits for women. I made a bottle when I was back from my trip and that's it. Recently a friend gave me lots of fresh tumeric that he planted himself. So as not to let it go to waste, I made the jamu again. Now I have enough stock for 2 weeks. Now... what shall I do with the remaining tumeric?

Asam Pedas Ikan Pari (instant)

Ingredients
stringray or other fish, fish head etc.
sambal tumis (follow recipe minus the ikan bilis)
ginger
fresh tumeric
lemongrass
tamarind juice
black pepper
daun kesum
ladies finger
tomatoes
salt and sugar to taste
salted vege or sawi asin (optional)
oil

Directions

• grind fresh tumeric and ginger to find paste and place into a pot together with sambal tumis and some oil
• add pounded lemongrass and cook until fragrant
• pour in tamarind juice together with the fish
• leave it to boil and simmer for approximately 10mins or so
• (add in salted vege at this point if you want)
• add salt and a bit of sugar to taste... stir in daun kesum
• adjust water to your desired consistency and add in tomatoes and ladies finger till cooked

Foodnote
I love asam pedas (because SPICY) and I like my gravy thick and not watery just like mum used to make. Nice to eat with warm rice or with bread oh yesss. Taste better the next day. I love to put more ladies finger yumm. I called this instant because I always make my sambal stock 3 ways. After I make my cili boh, I will pack some in containers to freeze. The rest I will continue cooking to make sambal tumis. Then I pack my sambal tumis, which I can cook sambal fish, sambal egg, etc. The balance I will add ikan bilis and tadaaaa... easy peasy for whatever dishes I need to cook jeng jeng jeng. 

Jemput-Jemput Bawang

Ingredients
1 large onion
1 red chili
1 cili padi (optional)
1 cup of flour
1/2 cup ikan bilis
a pinch of salt
1 cup of warm water or more

Directions

• heat oil in a wok or pan
• slice onion, red chilli and cili padi in a bowl
• add the rest of the ingredients
• consistency would be thick watery paste
• scoop spoonful of batter and deep fry till golden and crispy

Foodnote

Comfort food! I love anything hot, crispy and spicy. Cannot eat too often but I can finish everyhing at one sitting. Nice to eat with chilli sauce or sambal tumis yum yum.

Another alternative to have soft on the inside and crispy on the outside jemput2 is to use hot boiling water when mixing the batter.

Jemput-jemput Udang Geragau

Ingredients

2 cups udang geragau

1 egg

1 cup corn flour

1 red chilli

1 small onion 

1 tsp tumeric

1 tsp whitte pepper powder

a pinch of salt

oil for frying

Directions

• slice onion and red chillies
• combine all ingredients 
• scoop a spoonful and fry till a bit crispy

Foodnote

Very nice oily food hehe. I can eat it as is but good as side dish to rice or fried noodles... yum yum.

Nasi Himpit / Lontong

Ingredients

1 cup rice

4.5 cups water

pinch of salt

Directions

• clean rice and boil with water and salt just like the usual way of cooking rice
• rice should be soft
• quickly fill rice in container and press/level hot rice as much as possible with a spoon or using banana leaf if have lah
• leave to cool
• once cooled can cut like cake already hehe

Foodnote

I still have leftover 'beras cina' from Hari Raya so I make nasi himpit because it is easy. It is really a small serving just for one or 2 person. I'm planning to eat with peanut sauce or meat floss. Maybe I'll just make lontong goreng? Hhhmmm can't decide what to 'tapao' with my nasi himpit for lunch. My rice is not soft enough this time. Will perfect it again next time.

Sambal Tumis Ikan Bilis

Ingredients

cili boh

onion

garlic

candlenut

blachan (shrimp paste)

tamarind juice

sugar

gula perang

ikan bilis

salt

oil

Directions

• fry ikan bilis in some oil and put aside
• blend onion, garlic, candlenut and shrimp paste
• fry blended ingredients in a large wok till fragrant
• add in cili boh and tamarind juice in low flame till fully cooked
• add more water if too thick
• add sugar and salt to taste
• add ikan bilis...cook a bit more and done!

Foodnote

Nice to eat with bread or prata or just plain rice... anything! For just sambal tumis just don't add ikan bilis hehe. Adjust consistency accordingly... I just prefer mine not watery.

Actually I need to stock up my cili boh so I decided to make my sambal 3-ways. I first make my cili boh. Once cooled I pack half in small containers. The other half I added all ingredients except for ikan bilis. I packed half and the other leftovers I added anchovies. Tadaaa.... enough stock to last me for 2-3 months? Maybe less since I can eat sambal almost daily!

Crispy Baked Sweet Potato Fries

Ingredients
2 fairly large sweet potatoes
2 tbsp cornflour or cornstarch
1 tsp cinnamon
1 tsp garlic powder
1 tsp paprika powder
3 tbsp vegetable oil

Directions

• peel and cut sweet potatoes evenly into 'fries' shape
• soak in water for about 45min or so
• pre-heat oven to about 170°C
• drain and pat dry with kitchen paper
• put sweet potato fries into large ziplock together with cornflour, leaving air inside and shake the content evenly
• add in the rest of the ingredients and shake everything evenly
• place cooling rack on baking tray and lay out the fries making sure it is well spaced apart
• bake for 30min... checking occasionally that the fries are not burnt
• cool fries on kitchen paper... sprinkle salt on it if you wish. I like it as it without the added salt
• fries will be fairly crispy on the edges once cooled

Foodnote

I love sweet potatoes and this is something that I have always wanted to make. Taste nice and very addictive. I bet I can finish all the fries in one sitting *gasp*

Overnight Oats

Ingredients
0.5 cup regular rolled oats
2 tbsp mixed ground almonds and walnuts
about 10 raisins
3 chopped dates
1 tsp basil seeds
1 tbsp ground flaxseed+cranberry (bought from NTUC organic section)
1 packet Higoat milk powder (because I still have few packets available)
1.5 cups water (adjust to preference)
1 tsp maple syrup
or whatever ingredients you have on hand or feel like adding eg. chopped fruits, other nuts, chocolate syrup, low fat milk, cinnamon powder etc.

Directions
Just combine all ingredients and leave it in the fridge for 4hours or overnight

Foodnote
Finally decide to try overnight oats. There are many many many combinations that can be done but I started with whatever I have on hand (ingredients from granola dust recipe) and oh my it is so delicious I can have this everyday. I think what makes it delicious is the dates and raisins which adds to the sweetness. I don't have mason jars but I bought 2 glass containers from Daiso. I just prep the dry ingredients in the glass container and before I go to work, add other ingredients. Left it in the fridge when I reached work... and I have a good sumptuous lunch that is very healthy and filling.

I am totally hooked. Next time will try with fresh berries, bananas or other fruits.

Epok-epok Kentang (Potato Karipuff)

Ingredients
fillings
potato (peeled, cubed and boil till half cooked)
daging tetelan (beef muscle chopped into small pieces and boiled till half cooked)
onion
garlic
ginger
Baba's curry powder (extra chili)
chili boh
tamarind juice
sugar
salt
Daun sup (Chinese parsley)

dough
flour
hot vegetable oil
salt
cold water

Directions

• cook fillings as you would curry but make it dry and put aside to cool
• add vegetable oil and salt to flour and mix well till crumbly
• add cold water and combine till soft pliable dough is formed
• keep dough covered for an hour or so before forming into small balls (size depends on how big you want the curry puff to be)
• flatten each ball with rolling pin and fill it with the potato curry
• fold in half and pinch sides together
• deep fry in medium fire until golden and crispy 

Egg Sambal

Ingredients
3 large onions
2 garlic
1 candlenut (buah keras)
1 tbsp grilled belachan 
0.5 to 1 cup cili boh (if you like spicy)
0.5 cup tamarind juice
3 tbsp sugar
0.5 knorr ikan bilis cube
4-6 hard boiled eggs
0.5 cup oil

Directions

• slice thickly one of the onions and put aside (optional step)
• blend onions, garlic, candlenut and belachan
• heat oil in a wok and add the blended ingredients together with cili boh
• fry for a while till fragrant... then add the sliced onion, tamarind juice, sugar and ikan bilis cube
• taste and add more sugar or salt if necessary
• if you don't like it too dry, add a bit of water 
• add the hard boiled eggs and simmer for 5 more minutes or so

Foodnote
Oh one of my comfort food. I can just omit the egg, add anchovies... or use the sambal recipes for other sambal dishes. I like my sambal sweet, very spicy and thick. Will definitely make the sambal again for nasi lemak soon.

Beef Rendang

Ingredients
1kg beef cut into cubes
5 onions
3 garlic
2cm galangal (lengkuas)
2cm ginger
3 tumeric leaves cut into strip
2 lemongrass (pound lightly)
2 tbsp cumin seed (ketumbar)
1 tbsp fennel (jintan)
2 tbsp cili boh
kerisik (toasted coconut) from 0.5 coconut
salt and sugar to taste

Directions

• boil meat till half cook
• lightly fry fennel and cumin seed without oil
• blend onions, garlic, galangal, ginger, cumin & fennel
• pour some oil in a wok and fry the blended ingredients together with cili boh
• once fragrant, add in the rest of the ingredients together with the meat and a bit of the water from boiling the meat
• simmer until meat is tender and rendang is fragrant (about 45min or so)

Tips

to make meat tender faster (especially tetel or bonesteak) add a teaspoon or so of baking soda while the water boil. A pinch of salt and small piece of garlic can also be added

Foodnote

This is my mum's recipe. This rendang have strong spice taste. I love it... I miss my mum.

Bubur Lambuk (Porridge)

Ingredients
1 cup rice
6-8 cups of water
1 cup minced beef
0.5 large onions diced
3 garlic chopped
1 pandan leaf
0.5 cup coconut milk
1 tbsp dried prawn (soak for a bit and drain water)
1 tbsp ghee
1 tbsp cooking oil

2 tsp white pepper powder
salt to taste

spices
1 cinnamon
1 star anise
2 cardamom
3 cloves
2 tsp chicken curry powder

garnish
spring onion or chinese parsley
crispy fried shallots

Directions

• wash and rince rice... put aside
• heat oil and ghee in pot and fry the spices till fragrant
• add in onion and garlic till soft then add in the minced meat and dried prawns
• once meat is cooked add water, rice and pandan leaf... cook till congee is formed (add water if consistency is too thick)
• lastly add salt, white pepper and coconut milk and let it boil for a bit more
• add garnishes before serving

Foodnote: It is almost the end of Ramadan and I didn't get to taste porridge from the mosque. So I decided to make it myself. Well it taste almost the same and at least it satisfy my cravings alhamdulillah...

Butterscotch, Chocolate Chips & Pecan Cookies

Ingredients

1 cup butterscotch chips

1 cup semi-sweet mini chocolate chips

1 cup chopped pecans

2 cups all-purpose flour

1/4 tsp salt

3/4 tsp baking soda

1 cup brown sugar

1/2 cup (100-115g) butter soften to room temperature

1 tsp vanilla extract

1 egg

Directions

• combine flour, salt and baking soda in a bowl and put aside
• in another bowl combine butterscotch & chocolate chips and pecans and put aside
• in a mixing bowl beat at slow speed brown sugar, vanilla and butter till light about 3-5 mins
• add egg to the batter and beat till light and fluffy
• fold in the flour mixture a scoop at a time
• finally add all the chips and nuts
• heat oven to approx 170°C
• scoop approx 1 tbsp on a non-stick baking tray, leaving some space in between each cookie
• flatten the cookie a bit as it will not spread out
• depending on the size of cookie bake 10-15 mins
• cool on a wire rack before storing in airtight container

Foodnote

Chocolate chip cookies is a must bake for hari raya because my nieces and nephews love them. This year I'm trying this recipe because I like soft cookies and also I just love butterscotch and pecans. I am using an ol skool aluminium baking tray and usually cookies don't stick to it because of the butter. I bake mine at 15min and rotate the tray in the oven around 10min into baking. This cookie is meant to be soft... but if you like crispy, please leave it a bit longer in the oven. My kitchen smells good wooaahhh. If not for Hari Raya, I will definitely make the size bigger!

Satay Gravy

Ingredients
4 red onions
2 garlic
0.5 cup cili boh
3cm ginger
1 cup of tamarind juice
1 lemongrass (pound lightly)
gula melaka
1-2 cups of roasted ground peanut
salt to taste
oil for frying

Directions

• blend onions, garlic and ginger
• sautee blended ingredients and when fragrant add in the cili boh
• once cooked through, add in the rest of the ingredients
• make sure to taste while cooking\
• leave to cook longer (about 30mins) until red oil is visible on the surface

Foodnote

Planning to make lontong for hari raya and sambal satay comes to mind. I love my satay a little bit on the sweet side. Meat can be added but I just like satay meat on the side and the gravy on its own.

Roti John

Ingredients
4 pieces hot dog bun (usually french loaf)
butter
4 eggs
250g minced beef (Al-Baqa brand from NTUC is awesome)
1 onion diced
2 small garlic chopped
1 tbsp Baba's meat curry powder
1 tsp light soya sauce
0.5tbsp paprika powder (optional)
salt and pepper to taste
a bit of oil for frying
mayonaise
thai chilli sauce

Directions

• stir fry onion and garlic till fragrant
• add in the minced beef and cook till meat is cooked
• add in curry powder, light soya sauce, paprika, salt and pepper to taste
• once cooked put aside in a bowl
• beat the eggs, pour it into the cooked meat and put aside
• slice each hot dog bun on the side but don't detached it
• butter the inner part of the bread on both sides
• heat a non-stick pan and heat the bread, butter side down till it is slightly browned. This is so that the egg mixture don't soacked through the bread and make it soggy
• remove the bread and leave it on a tray
• grease the same pan lightly and scoop the meat/egg mixture in spreading it enough to cover the 2 open sides of the bun
• when the egg looks half cook (the top still a bit wet) put the spread bun over it to cover the egg/meat mixture
• leave for a while till egg/meat mixture is cooked through then flip the bread on the other side (egg/meat mixture side up)
• remove the roti john to a plate and fill it with chilli sauce or mayonaisse before folding

Foodnote 
Roti john usually use french loaf but I have leftover hot dog bun which I ate with curry chicken. Using hot dog bun makes the roti john softer and easier to eat as it is just like eating hot dog. I don't make hot dog with the bun because I don't really fancy sausage. One is not enough though... so I have to eat 2 at one go hehe. You can also include cucumber, lettuce or tomato in the roti john. 

Chicken Curry

Ingredients
5-6 pieces of chicken or wings
1 small potato cut into 4
3 shallots or 1 small onion chopped
2-3 garlic chopped small piece of ginger
5 tbsp curry powder (I use Babas with extra chilli)
dry spices (eg. cinnamom+cardamom+pegaga+bunga lawang)
0.5 or very small piece asam keping
low fat evaporated milk (or coconut milk) up to consistency
enough water
curry leaves
sugar and salt to taste
a bit of oil

Directions

• heat oil and fry onions, garlic, ginger and dry spices till fragrant
• add curry powder and stir for a while before adding in about 1 cup of water and cook till the curry powder dissolved
• cook in low heat till spices look golden and oil starts to be visible then add in the curry leaves and potato
• add in the chicken pieces and when the chicken look slightly cook, leave till the ingredients started to boil
• add in evaporated or coconut milk and continue cooking in slow fire
• when potato started to soften add in asam keping, sugar and salt to taste
• if curry is too thick, add in hot water as the curry will thicken more when it is cooled
• curry is cooked when red oil starts forming and chicken is cooked through

Foodnote

Simple curry.... good to eat with rice, bread or lempeng. I love mine thicker and leftovers will taste even better!

Lempeng (Flat Pancake)

Ingredients
2 cups of flour
2.5 cups of water or fresh milk
1 egg
a pinch of salt
a bit of oil

Directions

• combine everything together and whisk till no lumps
• heat pan and lightly grease it with vegetable oil
• scoop batter and spread it around with the scoop to form a thin layer of pancake
• when no more raw batter is visible quickly flip the pancake to the other side
• pancake is ready when the other side is cooked through

Foodnote
This is a very simple Malay pancake that is very very yummy to eat with curry, sardin, sambal, asam pedas etc. I personally think that this is a lazy substitute for roti kirai/jala hehe... Sometimes I eat my lempeng with just brown or red sugar. I know some people who ate it with condensed milk too. But for now... I am eating it with leftover thick chicken curry.... oh yumm.

Fish Ball Noodle Soup

Ingredients
few pieces of ikan bilis
4-5 fish balls
choice of noodles (I use udon)
few pieces of lettuce
1 tsp of light soya sauce
white pepper powder to taste
ikan bilis cube (optional)
fried shallots
chilli padi
chopped spring onions

Directions

• boil ikan bilis in about 3 cups of water for 10-15 minutes to make ikan bilis stock
• remove ikan bilis or just leave it if you like
• add in fish balls and noodles and let it simmer
• add soya sauce and pepper to taste
• lastly put in lettuce and remove from stove
• pour in bowl and top it with chilli padi, fried shallots and spring onions

Foodnote
This is a very simple and easy recipe for when you want something simple and fast. Better than instant noodle and healthier too. The chilli padi, light soya sauce and pepper can be added afterwards too... adjusting to taste. 

Air Bandung Selasih

Ingredients

1 tbsp biji selasih (basil seeds)

2 tbsp rose syrup

2 tbsp condensed milk

ice water and ice

Directions

• soak selasih seeds till it turn gelatinous
• add rose syrup and condensed milk and stir well
• top up with ice water and ice

Foodnote

Nice drink on a hot day and during ramadan. Yummy! That brand of rose syrup gives it the ol skool taste. Evaporated milk can be substituted for condensed milk.

Squid in Black Ink

Ingredients

squid (rclean and put aside black ink pouch)

onion

garlic

ginger

chilli or chilli padi (slced)

fresh tumeric or powder

salt or ikan bilis cube

a bit of oil

Directions

• chop onion, garlic and ginger and sautee together with tumeric till fragrant
• add squid and chillis together with the squid ink
• add in salt or ikan bilis cube
• water can be added for a bit of gravy
• eat with plain rice... yummm

Foodnote

This is a simple, quick and good dish. Like it a bit spicy and with some gravy.

Chocolate Sauce

Ingredients

3/4 cup sugar

1 1/2 tbsp flour

1/2 cup cocoa powder

1 1/4 cup fresh milk

2 tbsp butter

1/2 tsp vanilla

pinch of salt

Directions

• whisk flour, cocoa powder and sugar to remove lumps
• heat milk, butter and vanilla till butter melted in low heat
• whisk in dry ingredients into milk mixture a little at a time till mixture is smooth and start to simmer
• add salt 
• ready to pour over ice cream or store in airtight container in the fridge (don't worry it will stay syrupy in the fridge just not in freezer)

Foodnote

Made this chocolate sauce to have it with my avocado shake. It is yummy, not sweet and have a thick consistency.... just nice. I can make my own chocolate milk or eat it with ice cream or bread pudding or many many more ways woohoo... 

I've added 1 tbsp to fresh cold milk and I must say it is so yummilicious and anytime better than store bought chocolate milk!

Air Kathira

Basic ingredients
1 tbsp kathira gum
1 tbsp biji selasih (basil seeds or sabja tukmaria)
4pcs buah kembang semangkuk (malva nuts or umas mangu)
1 can of evaporated milk (approx 410g)
0.5 tsp rose water
enough cold water to top up a jug
ice

sugar syrup
1 cups sugar
2 cups water
2 pandan leaf

optional ingredients that I added
chopped dates
some raisins
half cup of buah kabung (attap chee)
or anything that will be a good addition lah... durian ke, cempedak ke hehe

Directions

• prepare syrup by boiling sugar, water and knotted pandan leaf till all sugar dissolved 
• leave syrup to cool and put aside
• soak kathira gum, buah kembang semangkuk and biji selasih in warm water separately overnight
• the ingredients will expand and turn glutinous... remove any shells or impurities
• add the rest of the basic ingredients (adjust milk and syrup up to taste and consistency)

Foodnote
I love air kathira and I am happy that I can make it myself. Ok I cheated a bit... I don't have rose water and don't feel like getting one bottle so I just use rose syrup. Not too much or it will taste like bandung hehe... 

It is actually quite easy to make. I used to buy the ingredients at a malay stall at the market nearby my place but the pakcik have since close his shop to retire. Lucky for me, I found the ingredients sold at Mustafa. Sheng Siong also have the kathira gum and basil seed but the kembang semangkuk... I just can't find it there. Good drink for fasting month as it is cooling and very refreshing. Must have during Ramadan.

I added the indian name because that is what's written on the packaging if you are looking for it at Mustafa.

Braised Chicken Feet

Ingredients
chicken feet (remove nails and chop into 2)
onion, garlic and ginger sliced
red chilli and cili padi sliced into 2
spices (cardamom, cloves, star anise etc.)
paprika powder
black pepper powder
tamarind water
dark soya sauce
light soya sauce
lea & perrins worcestershire saucetomato sauce
sugar
a pinch of salt
ikan bilis cube
oil for frying
ice cubes

Directions

• clean and dry chicken feet and fry until brown
• once fried immediately soak chicken feet in ice water and leave for half hour or more
• fry onion, garlic, ginger, chillis and spices till fragrant
• add paprika and black pepper
• add tamarind water together with ikan bilis cube and other sauces
• simmer until boiling
• add the chicken feet, sugar and a pinch of salt
• let simmer for about 45min or so... making sure the sauce did not dry up
• ready to be eaten or steam the next day... yummy!

Foodnote
Before anything, I would like to mention that the first time I deep fry chicken feet, the oil splatter all over my kitchen and I have to run for cover hahaha. I am using a shallow pan! Use a wok with cover. Throw the chicken feet in and quickly cover the wok. Leave until there is no more splatter sound then quickly scoop and put it into ice water... pheewww. I am just estimating everything and taste while cooking. It turns out nice and the chicken feet is so soft. I kept it in the fridge to steam and eat the next day. I guess if you don't want to risk having oil splatter all over the kitchen... you can invest in an air fryer (I am still contemplating) or just simmer the feet for longer period I guess. Hmmm are there non bulky air fryer that is cheap around?

Sambal Cili Boh

Ingredients
200g dried chilli
1 cup of shallots
some garlic
0.5 cup vegetable/olive oil

Directions

• cut and remove as much seeds from the dried chilli
• rinse and boil the chilli for about 10mins and leave to simmer for 30mins more
• leave to cool and blend together with the shallots and garlic
• cook with some oil till the chilli is fragrant for about 30mins or so
• store in small containers in the fridge/freezer

Foodnote
I prepared this in anticipation for the month of Ramadan. It will help me prep for my iftar meals so that I don't have to rush after work. I can make sambal tumis ikan bilis or fry noodles or make curry... whatever that needs cili boh. I bought the dried chilli from Mustafa. It looks so fresh and smells good. The small containers which are stainless steel and some enamel were bought from Daiso. Planning to get more so that I can prep up other things... like my favorite sambal pecel! I am so looking forward to fasting month :)

Avocado Shake

Ingredients

1 ripe avocado

2 tbsp condensed milk

0.5 cup ice water

4 ice cubes

chocolate syrup (optional)

Directions

• blend all ingredients except for chocolate syrup
• drip chocolate syrup in the glass and pour the avocado shake
• enjoy this awesome shake
• recipe is for single serving

Foodnote

I love love love avocado shake also known as jus alpukat. It is actually so easy to make and avocado is good for the skin too! Good and rich dessert on a hot couch potato day.... so yummy. Definitely will make it often during Ramadhan.

Tomato Ketchup

Ingredients

3 large tomatoes

2 tsp apple cider vinegar

0.5 tsp salt

1 tsp paprika powder

2 tsp brown sugar

1 tsp lea & perrins worcestershire sauce

Directions

• core and chop tomatoes removing all the seeds if possible
• put all ingredients in a pan and cook till boiling
• simmer for another 10-15 minutes more
• leave sauce to cool for 5-10mins and blend till smootht
• pour in airtight container or sterile bottle
• store in fridge

Foodnote

Run out of tomato sauce so decided to make my own. I have all ingredients on hand especially the paprika powder that is a gift from a dear friend all the way from US! This recipe is simple and I am very happy with the result. The consistency of the ketchup is perfect and not watery. Tasted so fresh and just enough acidity. I understand that this can last for up to 2 to 4 weeks in the fridge but I probably used it up by a week or so. Next time will definitely double the portion (I get about 200ml ketchup for this recipe)... but first I have to go to 711 to buy milk tea just so I can get another one or two of that cute little glass bottle hee hee.

Now I am looking forward to make my own homemade spicy chilli sauce. Must finish my current stock of store bought sauce first.

Tapai Ubi Kayu

Ingredients
ubi kayu (cassava) chopped and 3/4 boiled or steamed
powdered ragi (wine biscuit or yeast)
banana leaves & toothpick (optional)

Directions

• placed cool ubi kayu in container and sprinkle some powdered ragi to evenly spread on the surface (can be layered)
• cover the container and leave in a shelve or cabinet for 3 days
• after 3 days, the ubi kayu will undergo fermentation and gives off a sweet smell
• at this point, it is ready to be eaten or transferred in banana leaves and kept in the fridge

Foodnote
I am a fan of tapai and about time I made it myself. One day I am going to make apam tapai ubi... that would be fun! This tapai ubi is also good eaten with vanilla ice-cream... yes... eaten with ice cream. I had that as a dessert once during my friend's wedding and love it.

Spicy Kedondong

Ingredients
500g kedondong peeled and sliced
2 tablespoon plum powder
1 bird's eye chilli finely sliced

Directions

• combined everything together and chilled in the fridge
• ready to eat on it's own or added to salad or rice

Foodnote
Kedondong is also called ba long long in Singapore. Found this sold at Big Box for less than S$2. When I google, I discovered that there are actually lots of health benefits of this fruit. Next time I will try to blend and make juice... yummy!

Fudgy Pecan Brownies

Ingredients
140g butter at room temperature
200g melted semisweet chocolate chips
1 cup fine sugar
2 tsp vanilla extract
1 tbsp cocoa powder
2 eggs
1 tsp liquid coffee/expresso (optional)
2/3 cup plain flour
0.5 cup chopped pecan
0.5 cup of chocolate chips

Directions

• pre-heat oven to 160 celcius and prepare approx 8x8" pan lined with baking paper (spray or grease the paper with butter)
• beat sugar and butter till well combined and add in eggs, vanilla and coffee
• whisk in melted chocolate and fold in the rest of the dry ingredients but do not over mix so that brownie will be less cakey
• pour into baking pan, levelled and drop the balance chocolate chips over it
• bake for 40-45min till stick comes out clean
• cool for 5mins before transferring on cooling to cool completely

Foodnote
It is valentine's day today... so that explains the colorful love sugar confetti hehe. Even though I don't celebrate valentine's day but I am so feeling loved aaawwww...

This brownie is so nice and fudgy and so chocolatey and so decadent and so sweet and oh so sinful. Good for that time of the month when I'm craving for chocolate. Would be nice to eat warm with a scoop of vanilla chocolate... ooh yummyyyy.

My niece love it. Very easy recipe.

Apam Wa Koh Kueh

Ingredients
tapai
240g cold rice
1.5 tbsp ragi (pounded to a fine powder)
1 tbsp caster sugar
1 tbsp water

syrup
140g caster sugar
400ml water
2 pandan leaves

300g rice flour
0.5 tbsp eno
colorings (optional)

optional
steamed grated coconut
red sugar

Directions

• prepare the tapai by mixing the ingredients together in a clean container. Cover the container and let it ferment for 3 days in a cool area
• when tapai is ready, put aside 80g of it to use and keep the rest to make another batch later (if no plan to make more... just make half portion of the tapai)
• prepare syrup by boiling ingreidents together till all sugar is dissolved, sieve if necessary and put aside to cool
• once syrup is cooled, pour it into rice flour and combine together till batter is smooth and not lumpy
• stir in tapai together, strain and leave for another 12 hours of fermentation in a covered bowl
• prepare the steamer till water boils
• add eno to the batter and divide to add different colorings if desired
• scoop into papercups or any moulds and steam under high heat for 15mins
• serve on its own or with grated coconut and red sugar

Foodnote
Been dying to make this.Just reminds me of childhood and pasar malam. Last time we thought it is called "ma ko keh". Looked around the internet for ages and finally found out it is called Wa Koh Kuih. Got this recipe here. This recipe is very traditional and takes few days to prepare.

By the way I bought the ragi (wine yeast) from Geylang market. I understand from a friend that you can also get it from an Indian shop.

Recipe is foolproof and the kueh is really yummy. Love the "Fatt Koh" which is the cracking on it. Will not shy away from putting more batter in the cup so that the crack will be more! My days of waiting is so worth it. Will make some more since I still have the tapai.

By the way, the tapai portion is enough for another 2 portion of kuih. If there are no plans of making this kueh again... just make half portion of the tapai is enough. I kept the balance in the fridge (almost exactly 160g) and make another batch few days later because just one portion is really not enough to share :)

Oh and also... fill the cup almost full so that the "explode" effect will be better!

DO NOT put extra eno... it will only harden the kueh instead of making it fluffier (learn my mistake hehe)

Oops ok one last tip... I added pandan leaves in the steamer so that the sweet smell of the kueh filled my kitchen. So nice...

Koci Labu

Ingredients

ripe pumpkin

glutinous rice flour

pinch of salt

coconut oul

banana leaves

fillings

fresh grated coconut

chopped gula melaka

pinch of salt

2-3 pandan leaves

Directions

• prepare fillings first by cooking the ingredients under slow fire and put it aside
• boil or steam pumpkin till soft
• mashed and add a bit of salt
• add glutinous rice flour bit by bit till dough is firm enough to shape
• scoop about a tablespoon of pumpkin dough and shape into a bowl 
• fill with coconut fillings and form into balls
• wotk till finish and place into a tray
• once done dip the pumpkin balls into coconut oil and wrap in banana leaf
• steam for 20-30 mins

Foodnote

A primary school friend always make kueh koci to sell. While surfing the net for recipe I came across kuih koci with pumpkin. Get so curious that I wanted to make it so badly hehe.. 

Usually kueh koci is covered in either vegetable oil or covered with coconut milk before wrapping. I just substitute with coconut oil because I feel like it hehe. Tasted good, soft and yummy. 

Steamed Sweet Corn Cake

Ingredients
4 eggs
150g sugar
250g cream of corn
250g fine flour (I use top flour)
1 tbsp baking powder
80g melted butter

Directions

• whip egg at high speed till frothy
• add in sugar in stages and whip for about 15min till light and fluffy
• add cream of corn and fold in flour that have been sifted with baking powder
• finally fold in melted butter
• pour mixture into greased cupcake mold and steam for at least 30mins or till skewer or stick comes out clean

Foodnote
I am a fan of steam kueh/cake and this recipe is shared by my good friend Teri (she probably got it off the net somewhere). Half way while beating the eggs and sugar, my cake mixer finally broke down complete with a teeny explosion, black smoke and burnt smell haaiizzz. So sad because this mixer belongs to my late mum and there is a date statung it was bought in September 1978. Time to get a new one soon or I have to use the handheld beater for my next cake. 

I used the traditional bamboo steam basket lined with baking paper. I personally think my cake looks cool. I tested the floral stamp that I got too heehe. My steam cake is yummy though i wished the top is smooth. Really yummm...

This will also work in papercup. Saw my friend did another batch which she put the stamp nicely in the middle of the kueh. Awesome!