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!

Citron Herb Salad with 6min egg

Ingredients
any pre-packaged mixed salad
orange (chopped to small pieces)
egg

citron dressing
chopped garlic
olive oil
Bragg's apple cider vinegar
korean honey citron tea

Directions
6 minute egg

• put room temperature eggs in boiling water for 6 mins
• scoop egg and put in another bowl filled with ice
• egg should be firm but the yolk will be bright orange and a bit runny

Salad

• prepare dressing separately by combining all ingredients to taste
• pour over garden salad and orange
• toss lightly
•  top with nice 6min egg

Foodnote
Got the citron honey tea as a christmas present. Usually I made salad dressing similarly but with honey. I replaced it with the honey citron tea and is hooked. So yummy and is one of my favorite simple salad dressing now.

Lopes Sumpil

Foodnote

I went to Batam recently and finally get to see/eat lopes sumpil. The difference with my usual lopes is that it use stick or toothpick instead of tying to fasten the lopes. Today I tried to make it myself. It is easier to make compared to tying. The seller at the shop told me that they did not use any additives... just glutinous rice and boil it for 10hrs. That's a bit too long for me as I cook on the stove top. 

I use the same steps as my lopes recipe and increase the boiling time to 4 hours. Very soft lopes and I am very happy with it. This is a good alternative since I am against the idea of tying it with rafia string or rubber band.

Otak-otak Ikan Tenggiri

Ingredients

tenggiri fish

eggs

coconut milk

banana leaves (cleaned and soften over fire)

toothpick

spices

dried chillis

fresh chillis

garlic

onion

ginger

lemongrass

fresh ginger

fish curry powder

sugar and salt to taste

Directions

• blend fiah, egg and coconut milk and put aisde
• blend ingredients for spices together and stir fry without oil till fragrant
• once spice paste have cooled, mixed with fish paste
• wrap in banana leaves, fasten open edges with toothpick and grill till cooked

Foodnote

This recipe is courtesy from my friend Suria. I prefer the fish a little chunky so next time I am going to just chop the fish instead of using the blender. I will probably add a bit of oil to stir fry the spices. I actually steam the otak2 slightly before grilling. Overall... very nice and just a bit spicy. Awesome food for bbq or just as dish to eat with rice.

Serunding Kelapa

Ingredients

1 grated coconut (white only)

3 large red onions

3 pc garlic

0.5 tbsp jintan (cumin seed)

1 tbsp ketumbar (coriander seed)

2cm ginger
2cm tumeric or 1 tsp tumeric powder
2 pc lemongrass

2 tbsp cili boh (ground dried chilli)
2 tbsp dried prawns (optional)

7 pc lime leaves (just cut in half)

1 pc small gula melaka
1/2 knorr ikan bilis cube

salt and sugar to taste

a little oil for stir frying

Directions

• roast coriander and cumin seeds on a pan for a 5-10mins
• blend onion, garlic, cumin, coriander, ginger, lemongrass, dried prawns and 2 pc of kaffir lime leaves
• fry the blended ingredients with blended dried chilli till fragrant the add in the rest of the ingredients
• taste that there is enough salt/sugar while cooking
• cook in low fire for about 30 minutes or so
• it is cooked when the coconut is light and airy
• can keep refrigerated for months

Foodnote

Must have for Hari Raya to eat with lontong or ketupat. Nice to eat with glutinous rice or use it to make pulut panggang yumm yummm... Thanks mak for the recipe. Love and miss you so much.

Sambal Goreng

Ingredients

4 pc large tofu

5 pc tempeh

500g tetelan meat

250g boiled paru (lung)

1kg prawns

spices

6 large red onions

6pc garlic

500g fresh chilli

2cm ginger

2-3pc lemongrass

2 tbsp sugar

1 cup tamarind juice

5 tbsp cili boh (ground chilli)
1 pc knorr ikan bilis cube
salt to taste

oil for frying

Directions

prep

• tofu, tempeh, tetel and paru to be diced and fry separately till half cooked
• remove shell from prawns and fry lightly
• slice onions, garlic and fresh chillis
• chopped into thin slices and pound the ginger and lemongrass

cooking

• fry onions, garlic, fresh chillis, blended ginger and lemongrass till fragrant
• add in cili boh, air asam and sugar
• once the mixture thickens add the rest of the ingredients
• stir fry for about 30min and it will be ready to serve

Foodnote
My mum's recipe. Simple, nice and bring back sweet memories. Nice to eat with lontong with serunding eemmm yummm.