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.

Apam Balik

Ingredients

2.5 cups flour

1 tsp baking soda

1 tsp instant yeast

2 eggs

4 tbsp sugar

2 cups of water (I used 1 cup of water+1 cup of fresh milk)

fillings

roasted ground peanuts

sugar

optional: cream of corn, chocolate chips or cheese

Directions

• whisk flour, baking soda, yeast, egg, sugar, water and milk till smooth and no lumps
• refrigerate for 3 hours or more
• heat lightly oiled pan and scoop batter to cover the surface
• let it bubble then sprinkle sugar and cover with lid for another minute till surface looks cook (raw batter is no longer visible)
• sprinkle with peanut and cream of corn or chocolate chip or cheese
• leave till pancake is deep golden brown on the bottom and crispy on the edges
• loosen edges and fold pancake into 2
• remove from pan, cut to 2 or 4 pieces and serve warm

Foodnote
Have always wanted to make apam balik myself because it is one of my favorite pasar malam food. So finally... here it is. Found a simple recipe from youtube. Supposed to refrigerate for 5 hours or overnight but I don't have time for that as the guests are coming over... but it is still good.
Made a variety of chocolate chips+cheese, chocolate chips+cream of corn+peanuts, peanuts+cream of corn... just to entertain the kids and they love it. None is left! Very easy recipe and I am so pleased with the outcome.

This same recipe is also good for making pancake/hotcake. Extra batter can be left in the fridge for a few days.

Granola Dust

Ingredients

800g Quaker rolled oats

230g mixed nuts and seeds (I use walnut, almond, pinenuts, pecan, macadamia)

230g mixed dried fruits (I use dried figs, dates, raisin, sun dried tomato)

1 orange zest

1 tbsp coffee powder

3 tbsp cocoa powder

Directions

• bake oats, nuts & orange zest in oven (170 degrees C) for 15-20 mins. Stir every 5mins  until oats & nuts gets a bit crunchy & crispy
• once oats & nuts are cooled, use food blender to grind with the rest of the ingredients to form 'dust'
• keep in airtight container
• serve 1/2 cup of healthy and sugar free granola dust with milk or/and yoghurt together with fresh berries or/and chopped fresh fruits

Foodnote

Saw my friend post this recipe by Jamie Oliver on his facebook and have the strong urge to try it (actually more because I have an empty and cool looking glass jar that he gave me and the granola dust will be perfect for it). The portion and ingredients have been adjusted to include whatever I have on hand. Would be good to have more seeds like flaxseed but I don't want to buy a big packet and leave it lying around too long. Eeerrr should have halfed the ingredients but ok lah... now I have like 2 months supply of granola dust for breakfast haha.

Big Chewy Chocolate Chip Cookies

Ingredients

100g French Butter

3/4 cup brown

3/4 cup caster sugar

a pinch of salt

1tsp baking powder

2 1/4 cup plain flour

1 tsp vanilla extract

2 cups semidark chocolate chips

Directions

• combine sugar, salt, baking powder and flour in a bowl
• add mixture to softened butter with wooden spoon or spatula
• add in eggs, vanilla extract and finally chocolate chips
• bake in low heat about 160 degree C for about 20 to 30mins until edges are browned and cookies are properly cooked
• cookies should be soft and moist in the inside
• immediately store hot baked cookies in airtight container to keep it chewy and soft

Foodnote
This recipe is from my good friend Jerry. Made this in giant size and thick chunks because it is for personal consumption. Good recipe and easy to make as all I need to do is mix, drop the dough and bake. So sinfully good and will make more next time to store and eat whenever I have chocolate cravings yummm....

Kueh Bakar Labu

Ingredients

1kg pumpkin

1kg/4 cups fresh coconut milk

3 cups plain flour

3 cups caster sugar

5 eggs

Directions

• cut pumpkin into smaller pieces and boil with a pinch of salt for about 20mins till soft
• remove skin and pulp the flesh
• add flour, caster sugar and egg
• finally combine coconut milk
• scoop into tray or muffin tin and bake in high heat (175 degrees C) till edges browned

Tips
Choose ripe pumpkin with orange or even skin that looked dried up on the surface.

Foodnote
I was taught how to make this by my good friend Jerry before he went away to Chicago boo hoo hoo. The kueh was made in silicon tray as well as muffin tray. The one in silocon tray came out nice and soft while the one in muffin tray came with more brown edges and crispier. This is sooooo yummy that I can't stop eating. Will definitely be looking out to buy another silicon tray.

Next time, I will sprinkle cinnamon powder once the kueh are baked. Bet it will be awesome!