Showing posts with label MFF. Show all posts
Showing posts with label MFF. Show all posts

Friday, August 30, 2013

Kampar Chicken Biscuits / Kai Chai Peng

Kampar chicken Biscuit ( kai chai peng)

This biscuit is a very famous snack from Kampar, state of Perak. One who visited the northern part of Malaysia will always bring this as a gift for friends and relatives.

The unique is there is no trace of chicken in this little biscuit....Had no idea where the name came
They are deliciously sweet , savoury and a very distinct fragrance....I love it....

There's two type of chicken biscuits, thick soft doughy type and thin with crunchy texture..and I prefer crunchy thin type..the thinner the best....Once you start munching it, you'll hardly stop, very addictive..lols.
Here's the recipe:
120 gm cooking oil
1/4 salt
110 gm caster sugar
1 tbsp maltose
2 pcs nam yee
1 egg

150 gm candied winter melon strips( finely minced)
40 gm garlic ( finely minced)
60 gm white sesame seeds
1/2 tsp five spice powder
1/2 tsp pepper
11/2 tsp sesame oil

330 gm plain flour
1 tsp baking powder
1/4 tsp ammonia

Mix ingredients (A) and keep aside.
Combine ingredients (B) & (C) in a mixer.
Add in  (A), mix to form a dough.
Divide the dough into a small balls.
Place between a plastic and roll flat.
Arrange on line baking trays.
Bake in preheated oven at 180 C for 15 minutes until golden golden
Cooled on the racks and store in airtight container.

**This oven temperature is just a guide line, you know your oven well.Adjust temperature accordingly. 

Kampar chicken Biscuit ( kai chai peng)

Divide the dough into small balls....

Kampar chicken Biscuit ( kai chai peng)

Roll flat....the thinner the best....:P

Kampar chicken Biscuit ( kai chai peng)

I'm submitting this to Malaysian Food Fest Perak Month hosted by Wendy of Table for 2 or more .

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


Tuesday, April 16, 2013

Bubur Cha Cha

Another sweet and beautiful dessert I made last saturday. Because of the colorful strip cha cha and different colors of sweet potatoes being used, this bubur cha cha become more attractive and  tasty too.

Ok, once I came back from market, immediately I soaked my pink fish eye sago pearls. Few minutes later, it expand and cracked , whoa, it surprise I look back at Wendy's recipe again....oh my.....'no need to soak the fish eye sago'...arghh!!!......I always reading the wrong information...right now no choice......I hv to cook the sago in a boiling water, then soaked it in cold water....

Then, did you see the fish egg sago in the pic? It still hv the white spot in the worries, just leave the whole pot of bubur cha cha for about 15 minutes or so, it will fully translucent.

Here's the recipe that was adapted from Wendy and Gertrude .

2.5 L water
3-4 pcs pandan leaves,knotted

1 cup purple sweet potatoes
2 cups orange sweet potatoes
2 cups taro
1/2 cup fish eye sago pearls

1/2 cup fish egg sago pearls
120 gm sugar
150 gm palm sugar / gula melaka

1/2 cup dried colorful bubur cha cha

400 gm thick coconut milk( undiluted)...I used packet

Method :
Cut sweet potatoes and yam into 1cm cube .
Boiled bubur cha cha (D) until soft, took about 5-7 minutes.
Dish up and soak into cold water for later use.
Bring (A) to a boil, add in (B), cook until (B) is soft and tender.
Add in (C) and (D) , let it simmer for about 10 minutes.
Lastly add in (E) , bring it to a boil and off the fire.
Leave the pot uncover for about 15 minutes.
Serve hot or cold.

Ingredients for bubur cha cha......The yam , I used half only...

Cubed sweet potaotes and yam, boiled colorful cha cha,and boiled fish eye pearls....

There you are , a nice hot or cold yummy Bubur Cha Cha.....


Monday, April 8, 2013

Cek Mek Molek ( Beautiful Lady)

Cek Mek Molek,kuih asal dari Negeri Kelantan
Cek Mek Mlek ( Beautiful Lady )

This month is Malaysian Food Fest , Kelantan , and as usual , I'll cook or bake some goodies to participate in this event. And, I choose this  Cek Mek Molek, not just because it's easy but tasty too..yup, I tried this before, not only once ,but almost weekly.......hehe. There's a stall near my house selling this Cek Mek Molek...

For this Cek Mek, I used purple sweet potatoes , so the colour are darker. I fried over medium heat, that made the skin not pretty, and the sugar inside not fully melted. When I bite it, I can feel the crup crup sound, the sugar....which it's not bad , something different....lols

Here's the recipe from Wendy .

500 gm steamed sweet potatoes
100 gm plain flour
coarse grain sugar for filling
oil for frying

Method :
While the sweet potatoes were hot, mash them fine and add in flour.You may not need all or you may need more.Just add until pliable dough is formed.
Divide dough into equal pieces ( 30gm each).
Lightly dust hands with flour and flatten each pieces of dough.
Fill with 1 tsp sugar.
Seal up and make it into oblong shape with pointing ends.
Repeat until all the dough filled and formed.
Deep fry the cek mek on medium heat until a crust forms o the outside.
Drain and let it cool before serving.

Mashed sweet potatoes....

Form a dough......

Divide into 30 gm each.....

Shaping Cek Mek.....

Do hop over to Wendy's blog for a video on how to shape cek mek....

I'm submitting this post to Malaysian Food Fest hosted by Gertrude of My Kitchen Snippets.


Wednesday, March 20, 2013

Kuih Talam Tokyo

Talam Tokyo, what  cute name,one of my FB friends asked, why the name Talam Tokyo? And in Tokyo don't have this kuih....haha...I also don't know, but in Malaysia there're many unique name for the Tepung Bunga ( Flower Flour), or Mee Racun  ( Poisonous Noodle)...etc...
Back to this talam, it taste sososo good,really really nice. It almost same like seri muka, the difference is bottom part we use Sago instead of glutinous rice. Sago give a nice and soft texture.For those who can't take much glutinous rice, you can try this.

I copied this recipe from Annie, do hop over to her blog ,her kuih talam looks greener than mine, so beautiful!

Ingredients :
150g Sago (small sized)
30g Glass Noodles (aka Soo Hoon / Tang Hoon)
50g Grated Coconut
50ml Coconut Milk
150ml Water
½ tsp Salt

For Top Layer
2 Eggs
150ml Sugar
200ml Coconut Milk 
200ml Water + 2 Pandan Leaves (Blend them together, strained, keep the juice)
50g Custard Powder
few drops of Green Coloring or Pandan Paste
½ tsp Alkaline Water ( I omitted this)
½ tsp Salt

Method (for Bottom Layer)
Wash sago, soaked in water for 30mins, drained.
Wash glass noodles, soaked in WARM water for 30mins, drained and snip into about 1 inch length (or shorter if you want)
Prepare a 7' x 7' inch cake tin. Line a layer of cling wrap paper at the bottom of the cake tin. Lightly grease the cake tin with oil.
Combine all Bottom Layer ingredients in the cake tin. mix well and spread the mixture evenly.
Under a steaming wok, steam the bottom layer kueh under high heat for about 25 minutes. Use a spoon to kinda gently press it if you find that the layer of kueh is uneven.

Method (for Top Layer)
First, blend the pandan leaves and water together, strained and set the pandan juice aside. Wash the blender, and make sure it is free from pandan leaves residues.
With clean blender, combine all Top Layer ingredients together and blend it away.
Strain the mixture, and pour the mixture straight to the wok. Under very low fire, continuously stirring, cook the mixture until thickened and almost going to boil, NOT boiling.
Pour the mixture on top of the steamed bottom layer kueh. If you are worried that it will have some lumps in there, strain the mixture one more time before you pour them in.
With a clean white cloth cover on top of the kueh, steam it for 25 minutes.
Once kueh is cooked, let the cake cooled down COMPLETELY before unmould and cut for serving. 

If you don't have clean cloth to cover the kueh during steaming, the vapor water will drip down, and your kueh will end up having lots of dimples. To prevent that, there are 3 ways.

1. Use those chinese bamboo steamer cover. Those that dim sum restaurants used.
2. Cover the kueh with clean cloth. But the cloth MUST NOT touch the surface of the kueh.
3. Stand infront of the steamer, For every 4 or 5 minutes, remove the steam cover and give the steam cover a very quick wipe, to wipe away the vapor water, and cover it back. This is to prevent steam water drip down. But this motion must be fast, and of course, the most tedious method. But if your kueh still have some vapor drips dimples, gently use toilet roll to absorb the water away from the surface of the kueh. 

I'm submitting this to Malaysian Food Fest hosted by Annie of Annielicious Food


Monday, March 18, 2013

Ayam Masak Merah / Malay Red Cooked Chicken

Ayam masak merah  a delicious dish from Johore. The spicyness of this ayam masak merah just nice/right, even my youngest daughter, who can't take spicy dish also  love it !
Prepared this dish 2 weeks ago, but  now only I post it up....haiz....lazy lazy bugs please go away!!!
The recipe from Wendy .

4 whole chicken leg
1tsp salt
1/2 tsp turmeric powder
Dash of pepper

3 shallot
2 cloves garlic
1 cm ginger
2red chillies

2 inches cinnamon
3 cloves( bunga cengkih)
3 cardamoms ( buah pelaga )
1 red onion, sliced

1/2 cup tomato ketchup
1/2 cup coconut milk
1/2 cup water
1/3 tsp salt
1 tbsp sugar
1 cup canned green peas

Method :
Marinate chicken with salt. turmeric powder and pepper at least 30 minutes.
Mill shallots, ginger, garlic and chilli.
Heat up wok and put in 1/2cup of oil.
Pan fry chicken pieces until the skin turns golden. Dish up.It's ok if the chicken is not cooked thoroughly and oozes some blood.
Pour away some oil, leaving behind about 2-3 tbsp of oil.
Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion.
Continue to saute until the onion looks translucent and wilts.
Put in the rest ingredients , except peas.
Return chicken into the wok and cook until the gravy reduces to prefered amount.
Put in peas and let it cook for a while.
Dish up and serve.

I'm submitting this dish to Malaysian Food Fest Johor Month hosted by Annie of Annielicious Food.


Monday, January 14, 2013

Siew Pau / Roasted Bun

I love to eat this siew pau, but I never make it on my own, just because, once my neighbour told me it is very hard to make.....zzzzzzzzzzzzz.My neighbour was WRONG!!!! It is so easy to make. All you need is the pleating skill, which is easy to learn.
And thanks to Hody Loh who hosted this Malaysian Food Fest for the month of Negeri Sembilan. This event gave me opportunity to try this easy and yummy siew pau. If you're interested in this event or want to have a look from past event, do drop by to Wendy's blog, there's a lot of yummy food from the past event..If you're interested can take part also..'s the recipe from Hody Loh and here and a minor changes. Please go their blog and look at their wrapping method. This time I didn't snap my photo properly.


For Filling:
700 gm minced pork
1 large onion
some oil for frying

1 tsp salt
1 tsp soy sauce
11/2 tsp sesame oil
2 tsp dark soy sauce
1 tbsp sugar
1 tbsp oyster sauce
1/2 tsp white pepper
1/4 five spice powder
some water ( I didn't add this)

For thickening:
1/2 tsp cornflour
1 tbsp water

Heat up some oil, saute chopped onion until fragrant.
Add in meat and stir fry for awhile.
Add seasoning and some water.( I didn't add water)
Fry until a bit dry up.
Add in cornflour water for thickening.
Dish up and let it cool.

For oil dough:
240 gm flour
120 gm shortening

Water Dough:
240 gm all purpose flour
60 gm icing sugar
60 gm shortening
120 ml water

1 egg  beaten for egg wash
some sesame seeds


Mix all the ingredients of oil dough together and knead till you get a soft dough.
Set a side to rest for 30 minutes.
Mix all the ingredients for water dough and knead till you get a soft dough.
Set it a side to rest for 30 minutes.
Divide both dough to 30 equal pieces.
Wrap the oil dough into the water dough and flatten it.
Roll the dough out into a longish flat piece and roll up like a swiss roll.
Turn 90 degree and roll out again and roll it up like swiss roll.
Press dough with palm and lightly roll out into a circle.
Place filling in the center,wrap and pleat into a pau shape.
Place on a grease proof paper.
Brush pie with egg wash and sprinkle some sesame seeds.
Bake at preheated oven 180C for 20-25 minutes or until golden brown.

I'm submitting this post to Malaysian Food Fest , Negeri Sembilan Month, hosted by Hody Loh of Cook 4 You & Me .


Thursday, October 18, 2012

Terengganu Kuih Tepung Bunga

Tepung Bunga is one of the traditional kuih from Terengganu. When translate it into English it become ' Flour Flower'.....the name is so cute, isn't it ?And it does look like cream puff...hehehe...

This Tepung Bunga has the crispy / crunchy skin, and chewy in the middle. I dusted some icing sugar on it for more umphh....and of course you can eat it without dusting the icing sugar too.

The recipe is from K.Nor ,  ;)

1 1/2 cup glutinious flour
3/4 cup ( 180 ml) thick coconut milk 
1/2 tsp salt
2 eggs, but I use one only, it's enough. Slightly beat.
Oil for deep fry
Some icing sugar for dusting

Mix salt and glutinous flour.
Add in coconut milk, and knead to form a dough.
Divide into a small balls, about 18 -20 gm each, then flatten it with your palms.
Dip it into the eggs, and deep-fry in the hot oil , until golden brown.
Dish up and place it on paper towel.
Dust some icing sugar and serve.

 Knead to become a dough....

Divide into small dough about 20 gm each, the flatten it with your palms....

Deep fry in hot puff up and begin to crack.....

See the cracked? like flower?, I think this is why they have been called Tepung Bunga / Flour Flower

Chewy in the middle and crispy on the outer layer....yum yum...

I'm submitting this post to Malaysian Food Fest host by Lena of  frozen wings.