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 STEAM CARROT CAKE CREAM CHEESE FROSTING

130 gm super fine flour*

1 tsp baking powder*

½ tsp baking soda*

1 tsp cinnamon powder*

¼ tsp salt*

1 tbsp milk powder*

*Mix all the ingredients and sieve 

60 gm walnut, coarsely chopped

170 gm carrot, finely grated

150 gm caster sugar

½ cup canola oil or corn oil

2 eggs

1 tsp vanilla essences

15cm deep round cake tin line with a plastic paper.

1.    In a bowl beat the eggs till mix. Then add in the sugar little by little and beat till  it becomes pale in colour.

2.    Pour the oil little by little and beat till well mix. Add in the vanilla essences.

3.    Add in the flour little by little and beat till well mix. Then fold in the chopped walnut and carrot with a rubber spatula till well mix.

4.    Pour the mixture into the cake tin and cover with a piece of aluminum foil and steam for 1 hour or till the cake is cooked.

5.    Remove the cake from the tin and cool. Sliced the cake into 3 pieces and spread with the frosting in each layer and gently place on top of the cakes.

6.    Spread the rest of the frosting on the top and garnish as you like.

CREAM CHEESE FROSTING

125 gm cream cheese

1 cup icing sugar, sifted

25 gm butter

1 tsp lemon juice

1 tsp vanilla essence

Jest of 1 lemon, finely grated

Mix all the ingredients together except the lemon jest in a bowl and beat till creamy. Add in the lemon jest and mix


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ACHI MURUKU

250 gm rice flour

50 gm corn flour

100 gm sugar,blend into powder

1 tsp salt

2 eggs,beated

A few drops of rose essence if you like.

200 – 250 ml thick coconut milk

Oil for frying

1.    Mix all the ingredients expect the coconut milk in a bowl.

2.    Slow add the coconut milk little by little till there is no lumps the batter must be not very thick not very thin.

3.    Heat the oil and put in the achi muruku mould in the oil let it get hot.

4.    Dip the mould in the batter and dip into the hot oil and remove the muruku and let it fry till light brown.  Cool and keep in a air tight tin.



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GEE BALLS WITH PEANUT FILLING ( KUIH MAKMUR )

Recipe by DEBBIE TEOH

165 gm ghee,good quality ghee 
 
35 gm icing sugar,sieve

1/8 tsp salt

30 gm eggs ( beat the egg and weight )

250 gm flour,dry roast and cool before use

Filling

150 gm peanuts,roated and skinned

65 gm creamy peanut butter

60 gm castor sugar

Coloured paper cups

Extra icing sugar for dusting

To prepare the filling,coarsely chop nuts in a food processor. In a separate bowl, mix chopped nuts,creamy peanut butter and castor sugar form small balls about 1 tsp each.
In the bowl of an electric mixer fitted with the paddle. Combine ghee,icing sugar,salt and egg. Beat on slow speed till just mixed add flour and beat on slow speed till just combined. Form into balls 1 tbsp each.
Flatten dough ball and place a filling on it and wrap dough over filling to form a ball. Place in colour paper cups. Bake in preheated oven at 180c for 20-25 minutes or till firm to touch.
Cool and dust with icing sugar.



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GAI CHOY FRIED WITH DRY FISH

700 gm gai choy vegetable, separate the leaf and stalk cut into small pieces.

150 gm dry fish ( I use ikan talang masin ) cut into small pieces,fry and keep a side.

100 gm big onion,sliced

20 gm garlic,pounded coarsely

6 dry chilies, broken into pieces

4 tbsp oil

4 tbsp oyster sauce

1 tbsp sugar

½ tsp salt

1/3 cup water

1 tbsp corn flour,mix with a bit of water

1.    Heat a pan with oil. When the oil is hot add in the garlic and stir fry till light brown.

2.    Add in the onion and chilies and stir fry till fragrant. Add in the dry fish,oyster sauce,sugar,salt and water mix well and let it boil.

3.    Add in the sliced stalk first and stir fry till ½ cooked. Pour in the corn flour and stir well. Add in the leafs and mix well and remove from the heat. Serve hot with rice.



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MACKEREL FISH SAMBAL

1 kg fish,clean and sliced,

½ tbsp of salt

1 tsp of turmeric powder

2 cup of water

Tamarind juice to your taste

1 cube ikan bilis stock,if you like

1 tsp of sugar

3 small tomatos,cut into wedges

2 big onion,sliced

½ cup oil

For the paste:

20 dry chilis,remove the seeds and soaked

10 big chilis,remove the seeds and soaked

120 gm onions

30 gm garlic

1 small piece belacan

Grind all the above ingredients with ½ cup water.

1.    Mix the salt and turmeric with fish and fry but not till crispy. Keep a side.

2.    In a pan add in ½ cup oil and when the oil is hot. Add in the grind Let it boil when the gravy is a bit thick remove from the heat. Serve with rice or nasi lemak.  paste and stir fry till the oil rise (make sure that it is well fried and the raw smell disappear)

3.    Add in the 2 cups of water,sugar,tamarind juice and the ikan bilis stock if use. Mix well and let it came to a boil and the oil rise.

4.    Add in the tomatos,onions and the fried fish stir well. If like it a bit watery add a bit more water mine is a bit dry. Taste and add the salt. let it boil and when the rise. remove from the heat. serve with plain rice or nasi lemak.






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CHAT MASALA PEANUTS

½ kg skinless peanuts,wash and drain


30 gm garlic, pounded coarsely

1 tbsp salt

1 tbsp chicken stock powder

3  tbsp  sugar

4 stalk kari leafs

3-4 cup water

1.    Boil the water with all the ingredients expect the peanuts.

2.    Bring to a boil. Add in the peanuts and let it boil for 2-3 mints.

3.    Remove from the heat and let the peanuts soaked for 1 hour.

4.    Drain the peanuts and let it dry for 2-3 hours. Remove the kari leaves.

5.    Heat oil and fry the peanuts till light brown remove and put in a kitchen paper and let it cool

½ tbsp sugar


½ tbsp chat masala*,if you don’t have just skip it.

1 tsp chilie powder

1 tsp chicken stock powder

4 stalk kari leafs,fried

Blend all the ingredients and mix with the cool peanuts. And keep in a air tight tin.

*Note: I don’t know were you can get chat masala in Malaysia. You can try little india brickfield in Kuala Lumpur. I got mine from India.


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HONEYCOME CAKE

250 gm flour

11/2 tsp bicarbonate of soda

150 gm butter,at room temperature

 2 cup of condense milk

1 tbsp vanilla essence

350 gm sugar

500 ml water,hot water

6 large eggs

1.    Heat a pan and add in the sugar and cook over a low heat till the sugar melt it will turn brown. Then slowly add in the hot water and mix well. Keep a side to cool. 

2.    Heat a steamer with water.

3.    Beat the eggs till fluffy

4.    Beat the butter and milk till well mix

5.    Sieve the flour with the soda and keep a side.

6.    In a big bowl mix the flour with the egg mixture mix well.

7.    Then add in the eggs and mix well. Add in sugar caramel and mix well and add in the vanilla essence

 pour into a 20 cm deep square deep cake tin and cover with a aluminum foil.
8.    And steam for 11/2 hours slowly open and check if it is cooked if not steam again till it is firm to touch.

9.    Iet it cool before cutting it.




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CHICKEN RENDANG

1 chicken,cut into pieces

3 tbsp kerisik*

2 asam gelugur or 3 tbsp thick tamarind juice

2 fresh turmeric leafs,finely sliced

2 cups thick coconut milk

½ tbsp salt

1 tbsp sugar

1 chicken cube,if you like

½ cup oil

Grind into a paste:

30 gm ginger,chopped

30 gm lengkuas,chopped

30 gm serai,sliced

200 gm onion,sliced

20 gm dry chilie,remove seeds and soaked

20 gm big dry chilie*,remove seeds and soaked

1 tbsp turmeric powder

Dry roast and grind into powder:

1 tbsp coriander seeds

1 tbsp cumins seeds

1 tbsp fennel seeds

1.    Heat a pan and add in the oil and let to get hot.

2.    Add in the grind paste, grind powder and turmeric powder mix well and cook till the oil rise.

3.    Add the salt, sugar and asam gelugur mix well and add in the chicken.

4.    Mix well and cooked till the juice from the chicken comes up. Add in the coconut milk and some of the sliced turmeric leafs. Mix well and cooked till the oil rise and the gravy becomes thick.

5.    Remove from the heat and garnish with the turmeric leafs. 






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KHICHDI

1 cup basmathi rice,soaked for ½ hour.

¼ cup thuvaram dhal,soaked and ½ cooked with 1 cup of water.

½ tsp turmeric powder

1 medium onion,sliced

1 large tomato,chopped

2-3 green chillies,sliced

½ inch ginger,chopped

3 garlic,chopped

1 cup of mix vegetable ( from the super market)

Salt to taste

1 tsp sugar 

1 tsp of lime juice

1 cup coconut milk

1 cup water

Some chopped coriander leafs

For tempering;

2 tbsp ghee

1 tbsp oil

1 stick of cinnamon

2 cardamon

5 cloves

1 star anise

1 tsp of cumin seeds

1 stalk of kari leafs

1.    Heat oil and ghee in a pan. Once it turn hot add in the cinnamon stick, cardamom,star anise,cloves and cumins stir and add in the sliced onions,garlic,green chillies,kari leafs and ginger stir well. And fry till the onion turn translucent.

2.    Add in the turmeric powder, salt and chopped tomato mix well and let it cook. Then add in the mix vegetables and stir well.

3.Add in the ½ cooked dhal with the water,coconut milk and water mix well and taste and see if the salt is enough. Add in the rice and coriander leafs mix well.

3.    Transfer this to a small rice cooker and cook till done. Serve with any side dish you like.  



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CHICKEN CHUKKA

1 kg chicken, cut into small pieces

300 gm small onion,sliced finely

2 tbsp ginger garlic paste

1 tsp full turmeric powder

2 tsp full chiliy powder

2 tsp full coriander powder

3 tsp full black pepper powder

2 tbsp gram flour (kadalai maavu)*

Salt to taste

2 green chilie,sliced

4 dry chilie,broken

2 -3 stalk kari leafs

A hand full chop coriander leafs

8-7 tbsp oil

1.    Heat the oil and fry the green chilie,red chilie and the kari leafs.

2.    Add in the sliced onions and mix well and fry for 3-4 minutes.

3.    Add in the garlic ginger paste and mix well and fry till the raw smell disappear.

4.    Add in the chicken and mix well cooked for 3-4 minutes.

5.    Add in the chilie powder, coriander powder and the turmeric powder and salt. Cover the pan and lower the heat cook for 12 minutes or till the water from the chicken comes out.

6.    Stir the chicken and cooked till the water reduce a bit. Then add in the pepper powder and mix well.

7.    Sprinkle the gram flour and stir well add in the coriander leafs and cook till the raw smell of the gram flour disappear. Remove from the heat serve with rice. 

Note * tepung kacang kuda






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