Saturday, June 29, 2013

Pengat Pisang ( Sweet potato , taro and banana in sweet coconut sauce)

I haven't cook  pengat in my life, always mom cooked and I eat ;P....I remember she added gula melaka, and very tasty.
Sometimes she also add fish egg sago pearls.....yums....
When Wendy tag me in with this recipe , I knew I'll cook this, because I never had this pengat pisang for a very long time le...
I can't find pisang raja at the wet market, so the boss told me can replace with pisang nangka.
Although pisang nangka is sourish ( I bought unripe one), it goes well with this pengat. The sweet taste from the coconut sauce and sourish from banana, is a good combination....I also add a pinch of salt to enhance the coconut taste...

Recipe from Wendy which she posted it on her FB.

100 gm yellow sweet potato
100 gm purple sweet potato
100 gm orange sweet potato
200 gm taro ( yam)

Coconut sauce:
1 litre coconut milk (from 1 grated coconut)
A pinch of salt
100 gm sugar ( can reduce to 80 gm)
2 pandan leaves , washed and tie a knot
3 bananas, (preferably pisang raja) , peeled and cut
into 1 cm slices ( I couldn't find pisang raja , I changed it to pisang nangka)

Peel and cut sweet potato and taro into a small diamond shape.
Steam separately until cooked.
Bring coconut milk, pandan leaves and sugar to a simmer, stirring until sugar dissolve.
Put steamed sweet potato and taro into the coconut sauce.
Add banana slices, (cut just before cooking to  prevent discoloration)
Stir to mix. Serve.

 Steamed sweet potato and taro.


I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies


Thursday, June 27, 2013

Pulut Tai Tai

Pulut Tai Tai is a Nyonya kuih made of glutinous rice. It is best to serve with kaya (coconut jam).

For Peranakan people,if there's a wedding, this pulut tai tai is a must have kuih. It will be serve on bachelor night party and/or in the morning of the wedding day.

Here's the recipe:

300 gm glutinous rice, washed and soaked for 4 hrs or overnight
1/2 tsp salt
200 ml concentrated coconut milk( divided into 1/3 and 2/3 portion)
3 pcs pandan leaves
15 dried blue peas flower
1 cup water

Line pan with banana leaves, set a side.Keep extra banana leaves for later use.
Cook dried blue peas flower with 1 cup of water,squeeze out the pulp. Leave the juice to cool.
Rinse the glutinous rice, take 1/3 of the rice, soak with the blue peas juices, for about 30 minutes.
After 30 minutes, drain the rice.
Add salt in the coconut milk.
Place white and blue glutinous rice onto a steaming pan side by side, pour about 2/3 of coconut milk,place the pandan leaves on top of the rice and steam with high heat for 20 minutes.
Remove the pan  from the steamer, fluff up with fork, and add the remaining coconut milk. Steam for another 15 minutes on high heat.
Remove from steamer and remove the pandan leaves.
Pour the rice into prepared pan and press it with something heavy for about 2 hrs or so.
Cut and serve with kaya ( coconut jam ).

Pour the rice into prepared pan and smooth it out.

Cover with another banana leaves.

Ready to put heavy things on it.

I cover it with another pan, and pressed it with lesung batu.

After about 2 hrs....

Ta...da......nicely pressed pulut tai tai....

Served with kaya ( coconut jam).....yummy and delicious.

I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies .


Wednesday, June 26, 2013

Acar Awak /Penang

Acar is a kind of pickle vegetable which can be found in wet market, hawker stall or restaurant, especially Nyonya restaurant.

Every Chinese New Year, my sister will make this acar awak and acar chilli. Yes, you heard me , CNY only....haha. And I love it very much.

I didn't realized that my sister acar is acar awak until Wendy post it on her blog.Well, I guess Northern Nyonya and Southern Nyonya has a quite similar taste bud.....huh!?

We are not a fan of long beans, so I reduced it, and added more cabbage.
Here's the recipe from Wendy , with a slightly modefication


Sambal Paste:
15 gm dried chillies ( 15 pcs) , seeds removed and soaked til soft
100gm shallots
4 cloves garlic
15 gm galangal
10 gm turmeric
2 lemongrass
3 candlenuts

Grind all the above ingredients to a paste. Set a side.

600 gm cucumber + 1 tsp salt
300 gm cabbage( I added more)
150 gm carrots
150 gm long beans ( I reduced it)
200 gm pineapple ( I used whole pineapple)

Core the cucumber and cut into thick sticks.Salt it and let it sit as you cut the other vegetables.
Peel carrot and cut thick stick same length as cucumber.
Rinse cabbage and cut or tear cabbage leaves into fairly large pieces.
Break/cut long beans into similar length with other vegetables.
Cut pineapple into small pieces.
By now, the cucumber should have softened. Rub and squeze the cucumber to release the juices and rinse with water.
After these steps Wendy sun dry them, which I didn't do , due to the hazing weather.

Blanching Liquid:
300 ml water
300 ml rice vinegar
1 tsp salt
1 tsp sugar

Heat the blanching liquid until boiling, add in the vegetables by portions. Dish up and drain.

2 tsp salt
100 gm sugar ( I used 150 gm)
40 ml vinegar

For Sprinkling:
150 gm skinless peanut ( crush)
30 gm toasted sesame seeds

Heat about 1/2 cup oil in a wok.
Saute the sambal paste until it turns almost dry and looks glossy.
Add in salt,sugar and rice vinegar and bring back to a boil.
Put in blanched vegetables, peanut and sesame seed.
Toss well for a few second and turn off the heat.
Transfer into a cleaned container( preferably glass or stainless steel)and let it sit for 12 hours at room temperature.Keep it chilled after that.

I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies


Tuesday, June 25, 2013

Tau Sar Piah

MFF Penang month is coming to the end, and this is my first recipe.
I am so glad that I spent sometimes to try this recipe, although it 's very tedious to roll and wrap one by one...but once it get out from oven , it is so fragrant and tasty...;P

Recipe from Tigg3r's Delectable Fare and Nasi Lemak Lover and makes about 42 pcs.

Ingredients :

For Mung Beans Filling
300g Mung Beans (Soak overnight)
120g Sugar
1 1/2 tsp Salt

8 pcs Shallots,sliced
100g Vegetable oil

Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins).

Place the beans in a blender and blend till fine .
In a wok or frying pan, heat up oil and cook sliced shallots until fragrant and slightly golden brown,dish up the fried shallots and chop it up.Set aside.
With the remaining shallot oil, add in smashed mung beans, salt ,sugar and chopped fried shallots, stir well.
Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
Roll paste into 15g balls

For Water Dough

300g Plain flour

100g Oil
90g water
1/4 tsp white vinegar

For Oil Dough

150g Plain Flour

20g Shortening
40g Oil

Method :
Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil and water dough into 30 portions each.

Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice. 

Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.

Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown. 

I'm submitting this post to Malaysian Food Fest Penang's Month hosted by Alan of Travellingfoodies