Loading...

Follow Butterkicap on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Semasa kecil, saya sering kali berasa teruja setiap kali perayaan besar kunjung tiba. Mana tidaknya? Semasa perayaanlah pelbagai kuih-muih dan manisan tradisional akan disediakan. Rindu betul saat-saat itu!

Nasib baik saya tak perlu tunggu terlalu lama kerana sambutan perayaan kuih bulan bakal menjelang. Sejarah di sebalik perayaan ini sememangnya cukup menarik untuk diceritakan.

Namun begitu, saya kesuntukan masa dan tidak mahu memberikan ringkasan sahaja. Kalau anda nak tahu kisah di sebalik perayaan ini, bacalah nukilan khas Butterkicap tentang perayaan kuih bulan di sini.

Keenakan Perisa Kuih Bulan

Sudah baca tentang sejarah kuih bulan? Kalau ya, baguslah kerana anda berjaya tingkatkan pengetahuan anda tentang perayaan istimewa ini. Jika tidak, tak mengapa!

Anda boleh terus sediakan resepi kuih bulan yang saya nak kongsi di sini. Lebih mudah untuk cerna informasi baru bila ada kudapan, betul tak?

Secara tradisionalnya, hanya terdapat beberapa perisa klasik kuih bulan seperti keladi, biji teratai, dan telur asin tetapi dengan peredaran masa, semakin banyak perisa moden yang boleh didapati sehinggakan perisa-perisa klasik dilupakan. Saya tak nak cakap panjang-panjang tentang kesemua perisa kuih bulan yang boleh didapati sekarang di pasaran. Anda boleh baca tentang topik tersebut di sini.

Oleh sebab itulah, saya terasa tergerak hati untuk berkongsi satu resepi perisa kuih bulan yang cukup disukai oleh saya iaitu gabungan keladi dan telur kuning asing. Bagi saya, tiada perisa yang lebih klasik daripada perisa tersebut dan setiap kali saya menikmatinya, nostalgia zaman kanak-kanak pasti kembali bermain dalam fikiran.

Resepi ini cukup sesuai untuk dicuba oleh masyarakat Melayu yang beragama Islam dan golongan vegetarian kerana semua bahan yang digunakan adalah yang berasaskan sayur-sayuran sahaja. Apa kata kita mula memasak?

Bahan-Bahan:

a) Inti

  • 800g keladi, dikupas dan dipotong kepada hirisan sederhana tebal
  • 1 sudu teh garam
  • 180g gula kastor
  • 80g minyak masak
  • 30g kanji gandum
  • 12 biji telur itik masin

b) Doh Minyak

  • 180g Tepung Kek
  • 100g lelemak sayuran

c) Doh Air

  • 100g tepung kek
  • 100g tepung gandum
  • 50g lelemak sayuran
  • 30g gula kastor
  • 1/2 cawan air
  • 1/2 sudu teh jus lemon

Cara-Cara:

a) Doh Air

  1. Masukkan semua bahan ke dalam mangkuk dan uli hingga halus dan rata. Uli doh seperti menguli doh roti.
  2. Bahagi doh pada 3 bahagian sama rata. Biar rehat selama 20 minit. Pastikan anda letakkan label agar tidak keliru.

b) Doh Minyak

  1. Masukkan semua bahan ke dalam mangkuk dan uli hingga halus dan rata. Uli doh seperti menguli doh roti.
  2. Bahagi doh pada 3 bahagian sama rata. Biar rehat selama 20 minit.  

c) Inti Telur Kuning Asin

  1. Kukus selama 10 hingga 15 minit atas api sederhana besar.
  2. Pastikan anda lapikkan dulang dengan kertas bakar sebelum masukkan telur asin untuk mengelakkannya melekat atas dulang selepas dikukus. Hal ini boleh menyebabkan telur kuning pecah semasa mengeluarkannya dari dulang.

d) Pes Keladi

  1. Kupas kulit keladi, cuci dan hiris menjadi hirisan sederhana tebal.
  2. Tabur 1 sudu teh garam atas hirisan keladi.
  3. Kukus selama 20 minit atas api sederhana besar.
  4. Lenyek hingga halus menggunakan pelenyek atau pemproses makanan semasa masih panas.
  5. Masukkan separuh minyak masak ke dalam kuali tak lekat dan panaskan atas api kecil.
  6. Masukkan pes keladi dan kacau hingga pes menyerap kesemua minyak agar pes tak melekat atas kuali.
  7. Padamkan api. Masukkan gula kastor, kanji gandum dan baki minyak. Kacau rata semasa pes keladi masih panas.
  8. Selepas sudah sejuk, bahagian doh keladi pada bahagian-bahagian kecil seberat 70g.

e) Menyediakan Inti Keladi dan Telur Asin

  1. Canaikan setiap doh keladi.
  2. Letakkan telur kuning asin yang dikukus di tengah dan tutup doh hingga menjadi bola. Ulang langkah ini hingga semua doh dan telur kuning asin habis.

f) Menyatukan Doh Minyak dan Air

  1. Ambil satu bahagian doh air, bulatkan doh dan canaikan. Letakkan satu bahagian doh minyak di atas doh air. Kelim sekeliling doh dan bulatkan. Canaikan doh menjadi bentuk segi empat tepat menggunakan kayu canai senipis yang boleh. Pastikan kenipisan doh adalah sekata. Gulung doh seperti nak sediakan kek gulung (swiss roll).
  2. Pusingkan bahagian doh yang lebih pendek menghala ke arah anda. Gunakan kayu canai untuk ratakan doh sekali lagi hingga menjadi bentuk segi empat tepat dan senipis yang boleh. Gulung doh seperti sediakan kek gulung (swiss roll).
  3. Potong doh menjadi 4 bahagian sama rata. Lakukan yang sama dengan bahagian doh lain hingga anda mendapat 12 doh gulung. 
  4. Ambil satu bahagian doh gulung dengan corak pusaran menghadap anda, gunakan kayu canai dan ratakan doh senipis yang boleh.
  5. Letakkan pes keladi di tengah-tengah corak pusaran, kelim bahagian penjuru doh dan bulatkan doh sebaik mungkin. Buang doh lebihan.
  6. Bakar doh kek bulan dalam ketuhar yang dipanaskan terlebih dahulu pada suhu 180 Selsius selama 30 minit pada tetapan rak tengah atau hingga mencapai warna perang keemasan. Jika kek bulan masih tak bertukar perang keemasan, letakkan dulang bakar di rak yang lebih tinggi. Anda juga boleh menggoreng kek bulan atas api sederhana hingga perang keemasan. Biarkan sejuk sempenuhnya sebelum potong dan hidang.
Sedapnya Kuih Bulan!

Saya berharap perkongsian kali ini cukup bermanfaat kepada anda dalam mengenali dengan lebih mendalam lagi tentang perayaan kuih bulan. Jangan lupa untuk meletakkan hashtag #butterkicap dan tag saya di @justinescakesandkueh

Selamat mencuba dan makan banyak-banyak!

The post Resepi Kuih Bulan Telur Asin dan Keladi ala Teochew appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Credit: Bake With Paws

What do you consider as comfort food? Must it be rich in flavour? Must it be hot and soupy? Well, whatever it is you are looking for, I bet this dish I am sharing with you in this article will tick off all the boxes in your list.

But first, I have to ask you this one question, have you ever tried a bowl of authentic Nyonya Laksa before?

A Bowlful of Flavours

Laksa actually refers to a type of rice noodle that is normally eaten with a spicy seafood broth and fresh vegetables in Asian countries such as Malaysia, Indonesia, Thailand and Singapore.

The richness of flavours in a bowl of laksa differs according to country. Some taste more umami than the others. Some taste creamier while others just spicy!

However, the laksa recipe that I am going to share with you, in my personal opinion, combines the best flavours of the other variations of laksa available out there all in one bowl. Don’t believe me? Let the laksa speaks for itself then.

Ingredients:

a) Sambal

  • 10 (100g) fresh red chillies
  • 10 (20g) dried chilli
  • 2 teaspoons of shrimp paste
  • 1 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 6 tablespoons of cooking oil
  • 2 calamansi, cut into half

b) Spice Paste

  • 10 shallots, peeled and slice
  • 30g turmeric, peeled and sliced
  • 60g galangal, peeled and sliced
  • 8 (100g) lemongrass, sliced
  • 20 dried chillies, soaked until softened
  • 10 (60g) candlenuts
  • 4 teaspoons of shrimp paste

c) Laksa Broth

  • 1/2 cup cooking oil
  • 500g prawns, removed head and shell
  • Head and shell of prawns (for stock)
  • 1 whole chicken
  • 2 cups of coconut milk
  • 4 kaffir lime leaves
  • 20 pieces tofu puffs, washed and dipped in hot water briefly to remove oil
  • 3 teaspoons of salt
  • 1 teaspoon of chicken bouillon (optional)
  • 2 liters of water

d) Garnish

  • 200g cooked egg noodles
  • 200g cooked vermicelli
  • 200g of beansprouts, blanched
  • 1 cucumber, julienned
  • 10 okras, cut into half
  • 5 small eggplants, cut into 6 pieces
  • 3 large fishcakes, boiled and sliced
  • 10 fishballs
  • 20 quail eggs, hard boiled
  • 1 medium-sized fresh brown cuttlefish
  • 1 bunch polugonum leaves (daun kesum), finely sliced
  • 1 torch ginger flower (bunga kantan), finely sliced

Method:

a) Sambal

  1. Using an electric blender, grind the fresh red chillies, dried chillies, and shrimp paste til smooth.
  2. Heat 2 tablespoons of oil in a pan on medium heat. Saute the chilli paste until fragrant, stirring continuously.
  3. Add salt and sugar to taste. Set aside to serve with finished laksa.

b) Spice Paste

  1. Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until a smooth paste is formed. Add 3 tablespoons of water if necessary. Set aside.

c) Laksa Broth

  1. In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil.
    Fry the prawn shells and heads you have set aside earlier when cleaning the prawns. Fry till fragrant and turn orange red.
  2. Boil 2 liters of water in a big pot. Put in the cooked prawn heads and shells.
  3. Add in the whole chicken and let the broth simmer at medium heat for 10 minutes.
  4. Pour broth through a sieve to remove the prawn heads and shells.
  5. Set aside the whole chicken.
  6. Heat 4 tablespoons of oil in a separate pot on medium heat. Add in the spice paste you have prepared earlier. Fry until fragrant. Add in the stock and bring it to a boil.
  7. Add in the coconut milk and bring the broth to a quick boil around 2-3 minutes.
  8. Add in salt, chicken bouillon and palm sugar to taste. Lower the flame and let the broth simmer.
  9. Add in the cut eggplants, tofu puffs, fishcakes and fish balls. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil.

d) Serving

  1. Dipped prawn meat and cuttlefish into hot boiling water for a few seconds.
  2. Remove the cuttlefish skin and slice the flesh. Set aside.
  3. Blanch the okras and beansprouts for a few seconds. Set aside.
  4. Blanch the noodles and vermicelli in the same pot of boiling water for a 1-2 minutes. Take them out and drain them using a colander. Place some noodles and vermicelli into a bowl.
  5. Put some tofu puffs, chunks of eggplant, and sliced fishcakes into the bowl. Ladle hot laksa broth over the meats.
  6. Top it with some prawns, quail eggs, sliced cuttlefish, daun kesum and torch ginger flower.
  7. Want a little ‘kick’ to your laksa? Enjoy it with some sambal paste and cut lime.

Want More Recipes?

Like this recipe? I know you would! Don’t forget to share with us your bowl of freshly made nyonya laksa on Instagram and Facebook by tagging me, @justinescakesandkueh and @butterkicap.

Want more delicious heritage recipes? Check out my Butterfly Pea Onde-Onde recipe, Steamed Yam Cake recipe and many more on butterkicap.com!

The post Authentic Nyonya Laksa Recipe That’s Invitingly Comforting! appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Credit: cloudinary.com

You usually hear about magical plants that can change colour in fairy tales and storybooks but what if we tell you that there is one that actually exists and very much useful in the kitchen?

Butterfly Pea Magic

Bunga telang or butterfly pea flower is a traditional colouring used commonly in Malay dishes, especially in the east coast region of Peninsula Malaysia. It gives a beautiful purplish blue hue that you cannot possibly recreate using artificial colouring, that we can guarantee you.

Despite its beautiful colouring, unfortunately it is flavourless. So, don’t count on it to add a little more ‘pizaz’ to your food.

DIY Extract

Making the extract is super easy. It only takes a couple of steps. You can use this simple technique to extract the stunning colour of the blue butterfly pea flower, whether to use as a drink or as colouring for your food or craft projects!

Ingredients:
  • 5g blue butterfly pea flowers (15 flowers)
  • ½ cup hot water
Method:
  1. Soak flowers in hot water. Basically you want the hot water to just cover the flowers.
  2. Let it soak for 30 minutes at least prior to using.
Extra tips
  1. You can also use dried blue butterfly pea flowers if you don’t have access to fresh ones.
  2. The longer you soak your flowers, the stronger and deeper the colour will be. You can store this coloured water in the fridge for several days.
  3. The less water you use, the more concentrated the colour of your blue butterfly pea water.

Get That Desired Purplish-Blue Hue!

Now, you have your butterfly pea extract and it is ready to be used! Wondering what should you make first? How about some delicious Sweet Potato Onde-Onde with Palm Sugar filling by Justine Lim? Sounds tempting, right? It tastes even better!

The post Make Bunga Telang Extract with These 2 Easy Steps! appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Siapa tak sukakan onde-onde, tambah-tambah lagi kalau dohnya gebu, lembut dan inti di dalam begitu banyak hingga meletus keluar dalam satu gigitan.

Aduh, sudah terliur pula! Bagi yang tidak biasa makan onde-onde, saya ingin ucapkan takziah kerana anda terlepas daripada menikmati keenakannnya. Tetapi tidak mengapa, kerana masih belum terlambat!

Kuih Tradisional, Onde-Onde

Sebelum saya kongsi resepi onde-onde saya seperti yang saya janjikan menerusi tajuk artikel ini sendiri, biarlah saya jelaskan terlebih dahulu apa itu onde-onde.

Onde-onde atau dengan nama lain, buah melaka, merupakan satu kuih tradisional Malaysia yang kecil, berbentuk bulat dan mempunyai inti gula melaka di dalam. Kuih ini lazimnya berwarna hijau dek kerana diwarnai dengan ekstrak pandan dan disaluti kelapa parut panggang.

Cara menyediakan kuih ini begitu senang dan cara makannya juga cukup senang! Dalam artikel ini, saya akan kongsikan cara untuk sediakan onde-onde mengunakan ubi keledek sebagai doh. Ubi keledek memberikan tekstur gigitan yang lebih rangup dan memberikan anda nikmat berganda apabila mengigit onde-onde ini nanti.

Selain itu, saya juga memberikan sedikit kelainan dengan mewarnakan onde-onde saya menggunakan bunga telang untuk menghasilkan onde-onde berwarna biru keunguan yang begitu cantik dan anggun sekali. Memang sesuai untuk anda bawa sebagai buah tangan semasa menghadiri jamuan makan malam mahupun semasa bertandang ke rumah sanak-saudara.

Tak perlu cakap panjang-panjang lagi. Ayuh kita ke dapur dan sediakan onde-onde bunga telang bersama saya!

Bahan-Bahan:

  • 150g kelapa parut segar
  • 1/4 sudu teh garam
  • 70g tepung pulut
  • 30g tepung ubi
  • 20g gula kastor
  • 100g ubi keledek, direbus dan dilenyek
  • 100g bunga telang kering
  • 100ml air panas
  • 70g gula melaka, diparut halus dan digulung menjadi bebola kecil.
  • 2 helai daun pandan

Cara-Cara:

a) Salutan Kelapa Parut

  1. Campurkan kelapa parut dengan garam. Gaul rata.
  2. Serakkan atas pinggan dan kukus selama 10 minit. Ketepikan untuk menyejuk.

b) Ekstrak Bunga Telang

  1. Rendam bunga telang kering dalam air panas. Ketepikan untuk menyejuk.

c) Inti

  1. Bentukkan parutan gula melaka menjadi bebola. Letakkan dalam pinggan dan ketepikan.

d) Ubi Keledek

  1. Kupas kulit. Potong menjadi ketulan- ketulan sederhana besar,
  2. Rebus hingga empuk dengan secubit garam.
  3. Lenyekkan dalam pemproses makanan hingga halus.

e) Doh

  1. Isikan 2 liter air dalam periuk besar. Didihkan air dan kecilkan api. Masukkan daun pandan dan biar ia terendam.
  2. Gabungkan tepung pulut, tepung ubi, gula, minyak, ubi keledek, dan 75ml air ekstrak bunga telang dalam mangkuk besar. Gaul rata hingga doh terbentuk. Jika doh terlalu kering, masukkan sedikit lagi ekstrak bunga telang. Jika terlalu basah, tambahkan sedikit tepung pulut.
  3. Cubit doh sebesar bola golf dan masukkan dalam air mendduh selama 5 minit atau hingga masak sepenuhnya. Gunakan sudip berlubang untuk keluarkan doh yang sudah masak dan masukkan semula dalam baki doh dalam mangkuk. Uli hingga doh lembut. Jika masih terlalu melekit, tambah tepung ubi.
  4. Sediakan bebola doh kecil seberat 11g dan letakkan atas dulang dilapik kertas bakar.
  5. Canaikan doh dan letakkan gula melaka di tengah. kemudian tutup bahagian diletakkan inti dan bulatkan semula doh.
  6. Masukkan onde-onde ke dalam air mendidih. Teruskan hingga semua doh dan gula melaka habis. Jika doh sedikit kering, uli hingga menjadi lembut.
  7. Selepas onde-onde terakhir dimasukkan, biar air mendidih selama 10 minit lagi kemudian padamkan api. Biarkan onde-onde terendam dalam air panas selama 10 minit.
  8. Keluarkan onde-onde dari air menggunakan sudip berlubang, beberapa biji pada satu-satu masa dan letakkan perlahan-lahan dalam pinggan berisi kelapa parut.
  9. Golek onde-onde perlahan-lahan dan biar ia diselaputi kelapa parut secara rata. Benarkan onde-onde menyejuk sebelum menghidang.

Onde-Onde Memukau Mata, Menawan Jiwa

Jadi, bagaimana? Puas dengan hasil onde-onde bunga telang anda? Bagi yang pertama kali buat dan onde-onde anda tak begitu menjadi, jangan risau dan patah semangat. Cuba lagi dan lihatlah betapa cantiknya hasil anda nanti.

Bagi yang berjaya menyediakan onde-onde keledek bunga telang ini, saya ucapkan syabas kepada anda! Jangan lupa untuk kongsi gambar bersama saya dan Butterkicap di laman media sosial. Kita sama-sama membuat kuih, takkanlah tak nak berkongsi kejayaan juga, kan?

Jangan lupa untuk letakkan #butterkicap dan @#justinescakesandkueh pada gambar anda. Tak sabarnya nak tengok!

The post Resepi Onde-Onde Keledek Bunga Telang appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Clearing immigration at the airport, new arrivals are greeted with large indigenous wooden carvings on the walls and state travel tourism posters. Welcome to Mulu, UNESCO’s world heritage site. Driving down the road on a visit to Ayus Wellness, Sarawak’s new wellness experience centre located at the Mulu Marriot, it’s clear that nature-tourism is a key industry here: ancient rainforests and unexplored caves spread across the land.

This is the landscape from which Ayus Wellness at Mulu Marriot appears, the timber structure rising grandly by the riverside of Sungai Melinau Paku, cocooned by the lush tropical jungle. The setting is no surprise as the owner of the Mulu Marriot, Dato’ Robert Geneid had previously worked as a civil engineer for several property developments projects. It was in late 2017, though, that he met Harvard-trained public health specialist, Professor Gerard Bodeker and found that they shared common ideologies in wellness, nature, as well as indigenous culture. It was the beginning of a strong partnership that led to the establishment of Ayus Wellness, a unique centre that offers healing journeys drawing on Borneo’s indigenous knowledge of nature, nutrition and healing.

Surrounded by the wilderness. Image courtesy of Ayus Wellness and Mulu Marriot.

Kuih with a View

Entering the grounds of Ayus Wellness at Mulu Marriot feels like an adventure. Our driver drove in reverse onto a steel bridge that connected us to the hotel. We saw boats, neighbouring wooden buildings on stilts by the riverside and bats skirting the surface of the river. When we arrived, co-founders Dato’ Robert and Professor Bodeker along with their team were waiting to welcome us. Bag handlers unloaded our luggage. We were guided to the great hall for a briefing.

It was almost tea time and staffers dished out some of the region’s greatest delicacies: kek lapis, kuih cincin, kuih jala, kuih pisang, kelupis paired with a selection of fresh fruit juices and organic tea. The service was overwhelming but the food was delicious and it comes out at lightning speed. We were told that there are no processed foods or sugar. All meals are made from scratch with only the freshest ingredients.

Kuih was also served in our rooms. From right to left: kelupis wrapped in leaves, kuih pisang cut into squares, crispy kuih jala, homemade oatmeal cookies and round crunchy kuih cincin.

“Nature is the best healer,” began Dato’ Robert “This building is designed to treat people well in terms of light, fresh air, space and natural materials. It offers spaces that bring the inside and outside together. It is built like a Sarawakian longhouse so there are plenty of communal spaces. ” There is something visionary about the CEO and Ayus Wellness co-founder “…the experience of wonder in a primal rainforest setting is in itself transforming. We want to bring the wilderness into wellness experiences, and wellness journeys into the wilderness.”

Dato’ Robert at his welcoming speech. Image courtesy of Ayus Wellness.

It was easy to see what he meant. There are no walls in the great hall, and we were surrounded by nature. Butterflies, moths and birds can fly into the hall with ease. We felt lucky to be enjoying our kuih with the open-air breeze and views overlooking the surrounding rainforest. Natural materials including timber are mounted generously all around the hotel, from the beams supporting the roof of the light-flooded great hall to the warm wooden cladding of the gym room. The structure is built on wooden stilts, allowing the jungle flora and fauna to flourish underneath without much interruption. Combined with copious amounts of glass there is lightness and fluidity to communal spaces and a tangible connectedness to nature.

A New Generation of Malaysian Borneo Food The dining area. Image courtesy of Ayus Wellness and Mulu Marriot.

The heart of the hotel is a large dining area. Its atmosphere fits the Sarawakian inspired ambience to a tee. At its entrance, a collection of Sarawakian wooden carvings and flowers greet guests, while the inner sanctum has a buffet-style spread of vegetarian, organic, local and international varieties. We talked to Ayus Wellness co-founder, Professor Bodeker about the menu.

“Regarding the food, we wanted to do a new generation of Malaysian Borneo food that wasn’t just a reiteration of vegetarian and vegan food around the world, all of which is delicious and innovative but with a lot of similarities. We felt that we are in Borneo, Malaysia, an ancient tropical rainforest with indigenous people who have their own knowledge, practices and understanding about local herbs, and we should attend to that,” explained Professor Bodeker.

The menu consisted of fresh seasonal fruit, vegetables, roots, rice and medicinal herbs, from local ulam to bamboo shoots, all whipped into a variety of vegetarian dishes by their talented chefs. On the table stands, labels spell out local foods ranging from Sambal Terung Dayak, Paku Pakis, Sate Lilit, Rebung Masak Lemak, Nasi Lemak, Sayur Kari and Nasi Bario. Western vegetarian options like pasta, lasagna and baked potatoes were also available for those who want a different variety. Servers from Sarawak’s different ethnic communities race between the tables at the dining area and the shaded patio, where the melody of the sape played quietly in the background.

Freshly made Sayur Kari for those who enjoy curry. Image courtesy of Ayus Wellness.

What if someone wants to have meat in their diet? “We do have non-vegetarian options,” added Professor Bodeker with a smile. “We certainly don’t want to force our guests to adhere to a vegetarian diet.”

At the salad bar, a rattan tray holds a fresh selection of ulam, a traditional Malay herbal salad. Ulam has been extensively studied by Professor Bodeker and his colleagues for its powerful healing properties. “This is a fresh living medicine, it is herbal medicine that is taken as a salad. When you look at it nutritionally and pharmacologically, it makes lettuce and tomato look like blotting paper, you know… nothing,” he said.

Part of the Ayus Wellness appeal is the energetic staff that reflect the area’s welcoming characteristics. Fresh-faced Bibi, who serves the guests at the dining area, lives near the hotel. This young lady joined the organization without any prior experience – but feels that she has landed firmly on both feet. “The community in Mulu is friendly, I think that’s what makes this so welcoming for our guests,” said Bibi while putting the final touches to the Ayus Wellness’ signature drink: the Pegaga Shot.

Pegaga’s powerful medicinal properties served in glasses. Image courtesy of Ayus Wellness.

The Pegaga shot tasted potent and smooth: it is a drink to be consumed if you want a nutritional boost. “We’ve developed this like a wheatgrass shot, but made from pegaga and other powerful herbal ingredients so it’s really like a mega multivitamin in a little shot. And we are serving that with every meal during our Ayus Wellness retreat,” said Professor Bodeker.

Ayus Wellness has given the Malay ulam, pegaga, front stage. “It is our signature herb and the reason is that there is a whole generation in Malaysia, even within the Malay community, who don’t know about the benefits of Pegaga. It is used as a dried herbal brain tonic in Ayurvedic medicine and Chinese medicine. In Malaysia, it is a fresh ulam (salad) that is eaten daily as part of kampong life and diet,” said Professor Bodeker. He cites findings from his book, Health, and Beauty from the Rainforest – Malaysian Traditions of Ramuan: consumption of pegaga increases the length of dendrites in the brain and nerve cells, enhances the firing between the nerve cells in the brain and this translates into improved memory and learning ability. This humble herb also reduces the risk of dementia and memory loss. It also has anti-ageing properties that can repair skin, restore collagen and create new skin cells.

A good wellness menu gives nutrition and flavour full priority. Halfway through our meal, we noticed several Malaysian superfood ingredients in the local dishes like black pepper, ginger, coconut milk (santan) and turmeric. We asked Professor Bodeker to tell us more about the nutritional benefits of Tumeric. “Of course… tumeric (kunyit) is an essential ingredient in our menu. It is nature’s best known anti-inflammatory agent. Inflammation is the beginning of most chronic diseases like heart disease, diabetes, cancer, and rheumatoid conditions. It all starts with inflammation, including Alzheimer’s, so if you can reduce inflammation in the body, the body doesn’t create a plaque to cover up the inflammation. See, inflammation to the body is like a fire, it is an adaptive response in the body, but it ends up that the body’s adaptation to inflammation becomes its own problem because the body closes up blood vessels and clog up the brain. Turmeric is an anti-inflammatory agent that reverses the trigger for plaque and oxidative stress,” explained Professor Bodeker.

Dishes to try:

Sambal Terung Dayak
Stir-fried Sarawakian sour brinjals, onions, vegetarian sambal and other spices go well with a hearty serving of nasi bario.

The Sambal Terung Dayak has a gentle spicy kick to it. Image credit: Butterkicap

Rebung Masak Lemak
Bamboo shoots, coconut milk, onions, tumeric, bario salt, Sarawakian salt and pepper keeps the body warm on rainy days.

Love that velvety, coconut-y goodness! Image credit: Butterkicap

Sayuran Bitten La’an Soup
Rice, ginger, choi sum and spring onions are delicious and comforting.

Comfort food at its best. Image credit: Ayus Wellness.

Locally Sourced Ingredients

Across Sarawak, communities cultivate rice, plants, fruits and produce food and drink, often using production methods unchanged for centuries. “They are natural, heritage food products with authentic value,” says Professor Bodeker. From the rice, salt and pepper produced in the Bario highlands of Sarawak to the organic pegaga cultivated and gathered by native Sarawakians, these communities are turning out food products that have buyers swooning.

Bario is famous for rice. Image courtesy of Sarawak Tourism.

“We identified that the Bario Hills of Northern Sarawak is a source of fresh produce and organic rice, which is very unique to the region. A lot of people have heard about beras bario, beras is, of course, the Malay word for uncooked rice. What we wanted to do was to source it from Bario itself, so we established contact there, and we now have black rice, red rice and whole-grain white rice that is organic and grown by the local indigenous people there. It is extremely nutritious, delicious and local… so this is one of the staples of our Ayus Wellness Menu,” stated Professor Bodeker.

In their early days, Professor Bodeker would travel to Miri where there are huge open-sided markets with roofs that have all the produce of Northern Sarawak. He met all the traders there and when they see him, they will call out to him, “Hello Professor, the best Bario rice has just come in and I’ve got some under my counter.” Professor Bodeker loves going grassroots. “I love it! You can’t imagine anything more exciting – it’s so much fun. It’s an adventure and I get to find out where to get the good stuff.”

Yoga and Tai-Chi in the Wilderness

Apart from the cuisine, part of the Ayus Wellness Experience includes exercises like Yoga and Tai-Chi in the wilderness. We were told that this would take us deeper into the forest immersion experience as we climbed onto a boat that would ferry us to a natural enclave called Clearwater Pool, just a few metres upstream from the hotel.

Our boat arrived and we disembarked onto a wooden platform with the help of our boatman. The jungle air was pristine and we walked towards an elevated timber enclave where we were about to try integrated yoga. Shilpa Ghatalia stood in front of rows of neatly laid out yoga mats and invites us to fill up the spaces. Shilpa is a guest yoga teacher at Ayus Wellness and the founder of Yogshakti School in Kuala Lumpur. She led us through a series of exercises from pranayama, qigong to yoga, before settling us into deep meditation. It was hard to ignore the presence of the jungle; the sound of the crickets, birds and rustling of the leaves certainly helped put our minds and bodies at ease.

Shilpa teaching us the pranayama. Image courtesy of Ayus Wellness.

It’s a wonderful place to unwind. The atmosphere was calm, yet convivial. The staff, dressed in neat uniforms, have laid out our breakfast spread – gluten-free bread, jams made with local fruit, a selection of nuts and granolas, boiled eggs, yoghurt, ginger porridge and of course, nasi lemak. We were famished after our exercise – and enjoyed our meal at the outdoor dining area overlooking Clearwater pool, and the entrance to an ancient cave.

Indigenous Knowledge

“We’ve worked with the indigenous community, specifically the Penan people to learn about the medicinal herbs that are local to this region,” said Professor Bodeker as he leads us to the entrance of the Gunung Mulu National Park. Today, we will be learning about medicinal herbs as part of the Ayus Wellness Experience journey.

Ismail shares his knowledge on jungle medicine. Image courtesy of Ayus Wellness.

The Penan Herbal Medicine
Ismail, the Penan elder who is also the local community’s medicine man, and park ranger at the Gunung Mulu National Park stood in front of us. He was about to lead us on the Ayus Wellness medicinal walkthrough on the park premises. “My knowledge of plants and medicine comes from my grandfather, and he got it from his grandfather,” he said as he led us along the path of the medicinal walk. He shared with us a myriad of herbs that the locals use to treat stomach ache, headache, fever, cuts, and even remedies to help treat poisonous bee stings. “The nearest hospital is very far away, so we had to rely on the wisdom of our elders to treat our family and friends.” We were taught how to peel bark, use tree sap and harvest a variety of leaves for different treatments. The depth of the Penan knowledge on medicinal herbs is surprising. We were told that when an international panel of scientists came to study the ancient jungle, they learned more from the Penan than any scientific publication.

We were taught how to extract the bark. Image courtesy of Ayus Wellness.

Indigenous Way of Life
The Penan are nomadic people who live in the jungle. “When we enter the forest, we are silent and we never communicate using human language, we speak the language of the animals,” said Ismail. He proceeded to mimic the call of a jungle bird. It was a powerful and humbling experience listening to him. This indigenous respect for the jungle, coupled with the study of shinrin-yoku, is the core of the Ayus Wellness Experience (AWE). We entered the jungle with the Professor and Ismail in total silence. In just half an hour, our senses grew sharper as we took in the sights, sounds and smells of the jungle. After our walk, our mood was visibly improved, we felt less stressful and..

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Credit: dailymakan.com

It’s Pandan season again! Are you ready for some exciting new recipes to try? I know you do!

Anyways, before we go straight in to the 7 recipes I have promised you, let’s talk a little about this amazing plant called Pandan.

The Vanilla of the East

Pandan has always been part of traditional Asian cooking for decades and recently, it was discovered in the west as a magic plant that has various uses until it has been dubbed as the vanilla of the east by British Home Cook Sensation, Nigella Lawson.

I don’t want to dwell to much on the whats, hows, and whys of Pandan here because I am more interested to share with you 7 delicious traditional Malaysian sweetmeats or kueh that you can hardly find now even when you are in Malaysia. So, if you are still interested to know all about pandan and its health benefits, click here.

If you are more interested in learning about its uses in cooking, well, just go to our article that gives you not just one but seven clever ways to include pandan in your cooking. Once you’re done perusing, come back here and start practicing what you learn from those two articles.

Much cheaper than buying a ticket to Malaysia and sampling the kuehs! So, let’s get started.

1. Pandan Sponge Cake Credit: kuali.com

The first pandan-based traditional kueh that I have listed here is the pandan sponge cake or kueh cara manis. Despite its name, don’t be fooled!

The texture of the sponge cake is more chewy than spongy with an explosion of sugar syrup in the middle. A pleasant pick-me-up after a long day, if you ask me.

Ingredients:

a) Batter

  • 1 cup of wheat flour
  • 1/2 cup of thick coconut cream
  • 1 large egg
  • 3 tablespoons of vegetable oil
  • 1 1/2 cup of pandan extract
  • 1 teaspoon of salt
  • 2 teaspoons of green colouring

b) Filling

  • 100g of granulated white sugar

c) Other ingredients

  • 1 pandan leaf
  • 3 tablespoons of vegetable oil


Method:

  1. Blend the ingredients in A for the batter.
  2. Heat up the iron mould on the lowest fire.
  3. Oil the mould. Make sure there’s no excess oil pooled at the bottom.
  4. Add in the batter til 3/4 full.
  5. When the batter is cooked, about 3-4 minutes, add in the sugar.
  6. Cover the iron mould with a pot lid, Let the kueh fully cooked for 3 minutes.
  7. Remove the kueh from the mould. Repeat steps 3 til 7 until all the batter is finished.

2. Wajik Kredit: Pinterest

Wajik or wajid is a personal favourite of mine. It has a chewy, sticky texture that just makes you crave for more. If you happen to find someone selling wajik here, count yourself as lucky! It is so rare to find traditional Malaysian sweetmeats such as this one now since not many have the patience and the time to make it.

If you feel like having some wajik, just for the sake of trying, test out the recipe below. Make sure you make it pandan-flavoured!

Ingredients:

  • 500g of glutinous rice
  • 100g of granulated white sugar
  • 750g of palm sugar
  • 2 pandan leaves
  • 375g of thick coconut cream
  • Salt to taste
  • 200ml of water
  • 1 tablespoon of pandan extract

Method:

  1. Wash the glutinous rice and soak it overnight. Once done, steam it till cook.
  2. While waiting for the glutinous rice to cook, heat up a pot on medium heat and add the palm sugar, granulated sugar, pandan extract, pandan leaves and salt in 200ml water til dissolve. After that, sieve it.
  3. Add coconut cream into the sugar water and cook till thick and stringy.
  4. Add in the glutinous rice and stir till the mixture does not stick to the ladle.
  5. Place the mixture into a baking tray and flatten it. After it cools, cut and serve.

3. Steamed Rice Cake in Bamboo Kredit: dailymakan.com

Steamed rice cakes in bamboo or putu bambu is a popular teatime delicacy in Malaysia and Indonesia. Usually, you can buy them from old uncles on motorcycles carrying a huge tiffin-like carrier behind them.

Ingredients:

  • 400g of rice flour
  • 150g of fresh dessicated coconut
  • 125g palm sugar
  • 300ml of water
  • 2 pandan leaves
  • 1 cap-full of green colouring
  • Banana leaves (3cm diameter and 8cm long)
  • Bamboo moulds

Method:

  1. Boil water in a pot on medium flame. Add in 1/2 tablespoon of salt and pandan leaves. Stir to dissolve the salt. Wait til the water starts to simmer and turn off the stove.
  2. In a big bowl, add in the rice flour. Pour in the water you have heated just now into the bowl, little by little. While pouring, put a cap of green colouring and slowly stir the mixture till tiny granules are formed.
  3. Use a perforated sieve and sift the mixture. Rub the remaining mixture in the sieve gently using your fingers till tiny beads form. Place the beads in a separate bowl. Repeat until all the flour mixture is
  4. Prepare the bamboo moulds and put in the mixture til 1/2 of the mould.
  5. Place a small piece of palm sugar in the middle and put in the flour mixture til 3/4 of the mould. Repeat the process till all the moulds are being filled.
  6. Prepare the steamer. Place a piece of banana leaf at the bottom of the steaming tray. Put all the moulds in and close the steamer. Let the cakes cooked for 10 minutes. Take out the moulds once the rice cakes are soft and fluffy.

4. Tepung Pelita Credit: Picluck

This kueh is a Ramadan special. It can only be found in abundance during the fasting month and whether its delicious or not (depending on how the vendors prepare it), they’ll be sold out within minutes!

So, instead of waiting a year til Ramadan comes again, why not make it on your own? Don’t worry about the banana leaf casing. You can use plastic cups as replacement.

Ingredients:

a) Bottom Layer

  • 1 cup of rice flour
  • 1 cup of white sugar
  • 5 cups of water with 1 tablespoon of limewater
  • 1 tablespoon of pandan extract

b) Top Layer

  • 1 cup of coconut milk
  • 3 tablespoons of rice flour
  • 1 teaspoon of salt

Method:

  1. Mix all the ingredients in (a) together til well combined. Put it aside.
  2. In a separate bowl, mix all the ingredients in (b) til well combined. Put it aside. Meanwhile, prepare the steamer.
  3. Instead of making moulds using banana leaves, use small plastic containers instead. In each container, put 1 teaspoon of sugar. Then, pour the mixture for the bottom layer til it fills 1/3 of the container.
  4. Put the containers inside the steamer and let steam for 15 minutes. After that take them out and pour in the batter for the top layer.
  5. Place the containers back into the steamer and steam for 10 minutes.

5. Coconut Milk and Pandan Jelly Credit: Pinterest

Who doesn’t love a good jelly? And this jelly recipe is one that you absolutely must try and keep. I don’t want to say much. I rather you try them yourselves!

Ingredients:

  • 10g of agar-agar powder
  • 800ml of water
  • 200ml of first press coconut milk
  • 3/4 cup (180g) sugar
  • 1 cap-full of green colouring
  • 1 large egg
  • 1 teaspoon of salt
  • 2 pandan leaves, tied into a knot

Method:

  1. In a pot, put in water, agar-agar powder, pandan leaves, sugar and green colouring. Heat the pot with medium flame and stir till the agar powder and sugar dissolved.
  2. Meanwhile, in a bowl, combine the coconut milk and egg. Set aside.
  3. Once the agar-agar mixture boils, pour in the egg and santan using a sieve and stir for 3-5 minutes while the mixture simmers.
  4. Pour in a circular tray and keep in the fridge for 2-3 hours or until set.
  5. You can make layers by separating the agar-agar mixture and boil one portion with the coconut milk and egg mixture. Pour the two mixtures in separate trays and let them set in the fridge. When ready to serve, place the coconut milk layer first and then the agar-agar layer.

6. Kuih Lopes

Next on our pandan kueh list is the kueh lopes. Now, don’t worry if you have not heard of this kueh before because it has never reach viral status like the other kuehs listed here. But that does not mean it taste any lesser.

Try the recipe below and see how your life will change.

Ingredients:

a) Glutinous rice

  • 2 cups of milk glutinous rice
  • 2 cups of second press coconut milk
  • 1 tablespoon of pandan extract
  • 1/2 teaspoon of limewater
  • 1/2 teaspoon salt
  • 3 drops of green colouring
  • Desiccated coconut, mixed with 1/2 teaspoon of salt
  • Banana leaves

b) Palm Sugar Syrup

  • 100g of palm sugar
  • 5 tablespoons of sugar
  • 3 cups of water
  • 2 pandan leaves, tie into a knot

Method:

a) Glutinous Rice

  1. Wash the glutinous rice and then soak it with some water, green colouring and limewater for 30 minutes.
  2. Toss out the glutinous rice and put it in a tray. Put in the coconut milk, salt and pandan juice. Mix well.
  3. Heat up the steamer and wait til the water boils. Steam for 10-15 minutes until the rice is 3/4 cooked.
  4. When the coconut milk dries up, fluff up the glutinous rice. Let steam for 2 minutes. Take out from the steamer and let cool.
  5. Take a strip of banana leaf that is wide enough for you to place the glutinous rice in the middle. Heat the leaf on top of fire for 1 minute. Don’t let it burn!
  6. Put the glutinous rice in the middle, not too much that you cannot roll it 2-3 times. Tie up the ends with a piece of string.
  7. Put all the rolls into the steamer again and steam for 15 minutes. After that, take them out and let cool.
  8. When serving, cut the roll of glutinous rice into small circles and roll them onto the salted desiccated coconut prepared earlier.

b) Palm Sugar Syrup

  1. Put all the ingredients into a pot. Let them come to a boil and reduce the flame.
  2. Stir till becomes thick. Remove from stove and let cool completely. Enjoy with the glutinous rice circles.

7. Kuih Sagu Pandan Credit: Julia Homemade

Finally, the seventh kueh in this article is the unforgettable kueh sagoo. The recipe is so easy that you can just make it anytime, anywhere. Want kueh sagoo for dinner? Why not? You have the recipe right here.

Ingredients:

  • 1 cup of sagoo
  • 2 cups of water
  • 3/4 cup sugar
  • 200g of desiccated coconut, mixed with 1/2 teaspoon of salt
  • 3 drops of green colouring
  • 1 tablespoon of pandan extract

Method:

  1. Heat some water in a pot and put in 3 drops of green colouring. Let it comes to a boil.
  2. Put in the sagoo and stir till thickens.
  3. Put in the pandan juice. Mix well and take off the stoce. Pour the mixture into a tray greased with some vegetable oil and steam for 20-25 minutes.
  4. Take out the tray and let it cool for 5-10 minutes. Cut into squares and roll on the salted desiccated coconut prepared earlier.

There’s More!

We have come to the end of this article and trust me, if I have to list all of the pandan-flavoured traditional Malaysian kueh, this article will never end!

So, do me a favour, try these recipes, share your results with us on Instagram and Facebook by putting #butterkicap, leave a comment and I will share more traditional kueh recipes for you to try at home.

The post 7 Traditional Malaysian Kueh Recipes Using Pandan appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Butterkicap by Justine Lim - 1w ago

Terdapat pelbagai jenis masakan tradisional Cina vegetarian anda boleh pelajari. Malangnya, tidak ramai yang berkongsi masakan-masakan ini dalam bahasa Melayu. Oleh sebab itulah, hanya makanan-makanan tradisional Cina yang popular seperti Char Koey Teow, Mi Tarik, Chee Cheong Fun dan sebagainya yang diketahui umum.

Oleh itu, saya ingin mengambil kesempatan ini untuk mendedahkan resepi-resepi masakan Cina lain, khususnya daripada suku keturunan berbeza seperti masakan Hakka yang kebanyakkannya cukup berkahsiat dan mudah untuk disediakan.

Pernah Dengar Pasal Hidangan Keladi Abakus?

Masyarakat Hakka mempunyai gaya masakan yang cukup unik berbanding suku kaum Cina yang lain. Gaya masakan Hakka menumpukan pada penyerlahan tekstur bahan makanan yang digunakan berbanding gabungan rasa. Bagi mereka, tekstur makanan itu merupakan penyumbang kepada keenakan makanan itu sendiri. Oleh itu, kebanyakan makanan hakka melibatkan proses masakan merebus dan memanggang.

Resepi Keledek abakus yang saya ingin kongsikan kali ini dirasa sangat sesuai untuk memperkenalkan kepada anda gaya masakan Hakka. Resepi ini menonjolkan perisa semula jadi dan tekstur keladi dalam cara yang terbaik. Saya janji, lepas anda cuba masakan ini, anda pasti nak cuba lagi masakan lain!

Bahan-Bahan:

a) Bahan Perapan Ubi Keladi

  • 600g ubi keladi, dipotong menjadi ketulan kecil
  • 200g tepung ubi
  • 1/2 sudu teh garam
  • 1 sudu teh lada sulah
  • 2 sudu besar minyak masak sayuran
  • 1/2 cawan air panas

b) Bahan Tumis

  • Biji keladi abacus
  • 4 ulas bawang putih, dicincang
  • 8 biji bawang merah, dihiris nipis
  • 80g udang kering, direndam dalam air selama 5 minit dan dihiris
  • 30g sotong kering, direndam dalam air dan dipotong dadu
  • 40g cendawan shiitake kering, direndam dan dipotong dadu
  • 40g kulat hitam, dihiris nipis
  • 30g jeruk lobak putih manis, dihiris nipis
  • 30g jeruk lobak putih asin, dihiris nipis

c) Bahan Perasa

  • 3 sudu besar kicap masin
  • 3 sudu besar serbuk stok ayam
  • 1 sudu teh garam
  • 1 sudu besar minyak bijan
  • 1 sudu besar cuka ptih
  • 1 sudu besar lada sulah
  • 2 sudu besar epingan cili kering

d) Bahan Hiasan

  • 2 batang daun bawang, dihiris
  • 2 sudu besar bawang goreng rangup
  • 1 batang cili merah, dihiris nipis

Cara-Cara:

a) Menyediakan Keladi Abakus

  1. Kupas kulit keladi dan potong menjadi hirisan tebal.
  2. Kukus keladi selama 30 minit hingga empuk atas api sederhana besar. Gunakan garfu untuk memeriksa tekstur ubi selepas 30 minit.
  3. Masukkan keladi yang siap dikukus ke dalam pemproses atau pengisar makanan sementara masih panas.
  4. Kisar hingga keladi halus dan lenyek sepenuhnya.
  5. Masukkan keladi yang sudah dikisar ke dalam mangkuk besar.
  6. Masukkan tepung ubi, garam dan lada sulah. Gaul rata menggunakan tangan.
  7. Masukkan minyak masak sayuran.
  8. Tambahkan air panas-panas dengan hati-hati dan sedikit demi sedikit. Gunakan sudu kayu untuk meratakan air panas. Apabila doh sudah sejuk, anda boleh terus menggaul menggunakan tangan hingga doh menjadi halus dan digaul sebati.
  9. Apabila sudah siap, bahagikan doh kepada ketulan kecil. Letakkan doh atas dulang yang dilapik kertas bakar untuk mengelakkan doh melekat pada dulang.
  10. Bulatkan setiap doh menjadi bebola. Gunakan jari telunjuk dan tekan perlahan-lahan untuk membentuk lubang di tengah-tengah doh atau gunakan penyepit kayu.
  11. Didihkan satu periuk air. Masukkan biji keladi abakus sedikit demi sedikit semasa air sedang mendidih. Biji keladi akan terapung apabila sudah masak.
  12. Dengan penapis, keluarkan biji keladi dan terus cuci di bawah air sejuk selama beberapa saat. Proses ini akan menghentikan biji keladi daripada terus masak.
  13. Anda boleh simpan biji keladi di dalam peti sejuk selama 1 minggu atau di peti beku selama 1 bulan dalam bekas kedap udara. Pastikan biji keladi sudah sejuk sebelum menyimpan.

b) Menggoreng Keladi Abakus

  1. Rendam semua bahan kering selama 5 minit secara berasingan. Kemudian, hiris udang menjadi ketulan kecil, hiris nipis-nipis cendawan shiitake kering, kulat hitam dan sotong kering.
  2. Rendam dan bilas jeruk lobak putih asin dan manis.
  3. Cincang bawang putih dan bawang merah.
  4. Campurkan kesemua bahan perasa bersama.
  5. Panaskan minyak dalam kuali atas api api kecil. Goreng bawang merah hingga perang keemasan. Keluarkan bawang goreng dan letakkan dalam mangkuk.
  6. Dalam kuali yang sama, goreng udang kering dan sotong kering hingga keemasan.
  7. Masukkan bawang putih, cendawan dan kulat hitam. Terus menggoreng dan gaul rata.
  8. Masukkan semua bahan perasa dan empingan cili kering.
  9. Akhirnya, masukkan biji keladi dan goreng hingga semua bahan digaul rata. Rasa dan boleh tambah diperasakan jika perlu.
  10. Hidangkan masakan keladi ini dalam pinggan bujur dan hias dengan bawang goreng, hirisan cili merah dan daun bawang.

Nota:

  1. Jika anda sukakan keladi abakus dengan tekstur yang lebih lembut, tambahkan 100g keladi lagi.
  2. Jika anda suka keladi yang mempunyai tekstur gebu, tambah 30g tepung ubi.
  3. Untuk Biji Keladi beku, biar mencair di dalam peti sejuk selama 1 hari sebelum menggireng. Goreng Biji Keladi dengan lebih lama kerana biji ini dibekukan terlebih dahulu. Biji keladi sudah siap dimasak apabila teksturnya lembut.

Rangup, Lembut, Puas!

Wah, dari sini saya boleh bau dan bayangkan bebola keladi yang rangup di luar dan lembut di dalam. Memang syok makan pada waktu minum petang sambil dicicah sos. Itupun, kalau anda rasa kekok makan dengan nasilah seperti saya.

Jangan lupa untuk kongsi gambar bersama saya dan Butterkicap di laman media sosial. Kita sama-sama membuat kuih, takkanlah tak nak berkongsi kejayaan juga, kan?

Jangan lupa untuk letakkan #butterkicap dan @#justinescakesandkueh pada gambar anda. Tak sabarnya nak tengok!

The post Resepi Abakus Keladi Hakka appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Siapa tak suka perisa pandan dan gula melaka? Rasa pandan yang wangi dan gula melaka yang lemak manis memang satu gabungan yang cukup mengagumkan.

Jadi, apa kata, kita gabungkan kedua-dua perisa ini dalam kek lapis yang ringan dan lembut?

Resepi kek lapis pandan gula melaka saya ini memang cukup menyelerakan dan sesuai untuk dinikmati sepanjang masa. Tapi, pastikan anda sediakan kek yang cukup untuk semua. Kalau tak, memang ada yang tak sempat merasa.

Bahan-Bahan:

i) Adunan Kek Span A

  • 4 biji telur saiz sederhana, ambil telur kuning sahaja
  • 45g gula kastor halus
  • 60g mentega bukan asin, dicairkan pada suhu bilik
  • 90g susu segar
  • 4 titik pes ekstrak pandan
  • 140g tepung kek, diayak bersama serbuk penaik
  • 1 sudu besar serbuk penaik
  • 1 sudu teh garam

ii) Adunan Kek Span B

  • 8 biji telur saiz sederhana, telur putih sahaja
  • 55g gula kastor halus
  • 1 sudu teh krim tartar

iii) Lapisan Pandan Kaya Hijau A

  • 600g air
  • 4 sudu besar serbuk agar-agar putih
  • 80g gula kastor
  • 50g mentega bukan asin
  • 1 sudu teh garam
  • 80g jus pandan

iv) Lapisan Pandan Kaya Hijau B

  • 1 sudu teh garam
  • 240g santan
  • 70g tepung hun kwee putih
  • 5 titik pes ekstrak pandan

v) Lapisan Kaya Gula Melaka A

  • 300g air
  • 2 sudu besar serbuk agar-agar putih
  • 25g mentega bukan asin
  • 2 blok gula melaka
  • 1 sudu teh garam

vi) Lapisan Kaya Gula Melaka B

  • 1 sudu teh garam
  • 120g santan
  • 35g tepung hun kwee putih

Cara-Cara:

a) Kek Span

  1. Lapik dulang kek bulat 8 inci dengan 1 lapisan kertas bakar. Jangan minyakkan dulang kek.
  2. Panaskan ketuhar pada suhu 175 hingga 180°C.
  3. Dalam mangkuk mengadun, pukul gula kastor dan telur kuning hingga rata.
  4. Masukkan mentega cair dan susu. Pukul hingga sebati.
  5. Masukkan pes pandan dan kacau rata.
  6. Masukkan tepung kek yang diayak bersama serbuk penaik. Masukkan tepung. Kacau hingga sebati.
  7. Dengan pengadun elektrik, pukul telur putih hingga berbuih. Masukkan krim tartar.
  8. Pukul hingga buih pekat terhasil. Masuk gula kastor sedikit demi sedikit.
  9. Pukul hingga memuncak.
  10. Perlahan-lahan, kaup dan balikkan adunan telur putih ke dalam adunan telur kuning dalam 4 bahagian. Campur hingga semua bahan sebati.
  11. Perlahan-lahan, tuangkan adunan ke dalam dulang pembakar. Goncang dulang dari sisi ke sisi hingga adunan menjadi sekata dengan menghentak perlahan atas permukaan meja.
  12. Letakkan di bahagian bawah ketuhar dan bakar hingga perang keemasan selama 20 minit atau tiada adunan melekat pada lidi.
  13. Keluarkan dulang bakar dari ketuhar. Biarkan menyejuk. Setelah sejuk, gunakan pisau mentega untuk tanggalkan sisi kek dari dulang bakar. Potong kulit bahagian atas kek span. Ulang langkah ini sebanyak dua kali untuk dapatkan 3 lapisan kek span pandan.

b) Lapisan Pandan Kaya

  1. Gunakan dulang kek bulat boleh tanggal 8 inci.
  2. Tuang air dalam periuk yang dapat kekalkan suhu air. Dalam periuk yang sama, masukkan gula, mentega asin, jus pandan dan garam.
  3. Atas api sederhana, kacau semua bahan hingga mentega dan gula terlarut. Padamkan api.
  4. Masukkan santan dalam sebuah periuk berasingan, Masukkan tepung hun kwee. Kacau rata.
  5. Masukkan adunan santan ke dalam adunan pandan kaya menggunakan penapis untuk pastikan tiada ketulan masuk dan kacau rata. Masukkan ekstrak pandan dan kacau rata.
  6. Masukkan serbuk agar-agar dan kacau rata.
  7. Panaskan periuk atas api sederhana kecil, Biar adunan masak hingga cukup pekat untuk menyalut bahagian tepi periuk. Padamkan api.
  8. Kacau hingga adunan menyejuk.

c) Menyusun Lapisan Kek

  1. Tuang satu lapisan nipis kaya pada dasar dulang kek.
  2. Sengetkan dulang dari sisi ke sisi dan goyang dulang untuk membentik lapisan sekata. Tunggu selama 60 saat hingga kaya menyejuk sedikit.
  3. Letakkan lapisan pertama kek span di tengah-tengah dulang kek. pastikan ada sedikit ruang di bahagian tepi dulang kek dan pastikan lapisan kaya mengalir rata di sekeliling.
  4. Letakkan lapisan kaya yang lebih tebal di atas dan tepi kek span. Tunggu selama 30 saat sebelum letakkan lapisan kek span kedua.
  5. Letakkan lapisan kaya yang lebih tebal di atas dan tepi kek span. Tunggu selama 30 saat sebelum letakkan lapisan kek span ketiga.
  6. Biarkan kek menyejuk.

d) Kaya Gula Melaka

  1. Dalam periuk atas api sederhana besar, didihkan mentega, air, gula dan gula melaka hingga terlarut sepenuhnya. Padamkan api.
  2. Masukkan santan dalam sebuah mangkuk. Masukkan tepung hun kwee. Kacau rata.
  3. Masukkan adunan santan ke dalam adunan gula melaka menggunakan penapis untuk pastikan tiada ketulan. Kacau rata.
  4. Masukkan serbuk agar-agar. Kacau rata.
  5. Panaskan periuk atas api sederhana kecil, Biar adunan masak hingga cukup pekat untuk menyalut bahagian tepi periuk. Padamkan api.

e) Meletakkan Lapisan Gula Melaka

  1. Tuang lapisan gula melaka pada lapisan ketiga kek span.
  2. Biar kek menyejuk pada suhu bilik sebelum simpan dalam peti sejuk sekurangnya selama 4 jam atau semalaman.
  3. Untuk menghidang, keluarkan kek daripada dulang bakar dengan menolak dasar dulang kek ke atas dengan hati-hati. Letakkan papan kek di atas.
  4. Terbalikkan kek. Sekarang, lapisan pandan ada di atas.
  5. Letakkan satu lagi papan kek di atas dan terbalikkan agar lapisan gula melaka berada di atas.
  6. Potong dan hidang.

Perisa Tradisional Kegemaran Semua

Adakah anda sukakan resepi kek pandan gula melaka ini? Memang agak merenyahkan tapi hasilnya memang cukup berbaloi.

Jika cubaan pertama kali anda tidak menjadi. Jangan bersedih! Cuba lagi dan lihatlah betapa mahirnya anda menterbalikkan kek selepas ini.

Jangan lupa untuk berkongsi hasil kek anda di laman media sosial dengan meletakkan #butterkicap dan tag saya di @justinescakesandkueh. Tak seronoklah kalau anda tak kongsi kejayaan anda bersama kami.

Apapun selamat mencuba dan semoga berjaya!

The post Resepi Kek Lapis Pandan Gula Melaka Menyelerakan appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Hai, saya kembali lagi dengan resepi baru setelah Butterkicap memberitahu saya tentang sambutan baik para pembaca Butterkicap (ya, anda) terhadap dua resepi keluarga yang saya kongsi beberapa minggu lepas.

Terima kasih banyak atas sokongan anda. Oleh itu, saya ingin berkongsi satu lagi resepi kegemaran saya untuk minum petang.


Keistimewaan Keladi Kukus

Selalunya, ubi keladi kukus ini mudah didapati di gerai-gerai Cina dan merupakan snek yang cukup popular sebagai hidangan lewat malam atau minum petang.

Menyediakan keladi kukus ini sememangnya agak merenyahkan tetapi percayalah, hasilnya memang sangat memuaskan dan membuatkan anda serta keluarga mengidam untuk menikmatinya sepanjang masa.

Bagi yang risau jika resepi ini halal atau tidak, jangan bimbang. Resepi keladi kukus saya ini menggunakan bahan-bahan halal dan sesuai untuk dinikmati oleh golongan vegetarian. Daripada asyik menyediakan keladi goreng sebagai minum petang, apa kata anda cuba resepi keladi kukus ini untuk kelainan. Sudahlah sedap, sihat pula itu!

Bahan-Bahan:

  • 500g keladi, dikupas kulit, dan dipotong dadu
  • 150g udang kering, direndam dan kemudian dikisar dalam pemproses makanan
  • 150g cendawan shiitake, direndam dan dikisar dalam pemproses makanan
  • 100g jeruk lobak putih manis, direndam dan dicincang
  • 5 ulas bawang putih, dicincang,
  • 10 biji bawang merah, dicincang (simpan sedikit untuk digoreng rangup sebagai hiasan)

Bahan perasa:

  • 2 sudu besar garam
  • 1 sudu teh gula kastor
  • 1 sudu besar serbuk lada sulah
  • 3 sudu besar serbuk stok ayam
  • 1 sudu besar serbuk lima rempah cina

Bahan hiasan:

  • 4 sudu besar bawang goreng
  • 2 sudu besar udang kering cincang, direndam
  • 2 sudu besar daun bawang, dihiris
  • 2 sudu besar cili merah, dihiris
  • 2 sudu besar biji bijan putih, dipanggang selama 5 minit

Adunan Keladi:

  • 500g tepung beras
  • 50g tepung serbaguna
  • 50g tepung ubi
  • 50g kanji gandum/ tepung tang mein
  • 6 cawan (1500ml) air

Sos Cicahan:

  • 1/2 sudu besar taucu manis
  • 75ml (1/4 cawan +1 sudu besar) air
  • 1/2 sudu besar kicap cair
  • 3/4 sudu besar kicap pekat
  • 1 sudu teh tepung jagung, ditambah dengan 1 sudu besar

Cara-Cara:

a) Inti Keladi

  1. Kukus keladi yang dipotong dadu selama 15 minit hingga empuk.
  2. Dalam kuali, panaskan 2 sudu besar minyak atas api sederhana. Goreng udang kering cincang hingga naik buih. Keluarkan udang kering dan letak dalam mangkuk.
  3. Buang minyak menggoreng udang kering tadi dan masukkan 4 sudu besar minyak. Atas api kecil, goreng hirisan bawang merah hingga wangi dan bertukar menjadi keemasan. Keluarkan dan ketepikan.
  4. Buang minyak menggoreng bawang tadi dan gantikan dengan 2 sudu besar minyak. Atas api sederhana besar, goreng cendawan shiitake.
  5. Masukkan bawang putih cincang,
  6. Masukkan separuh daripada bawang goreng dan separuh udang kering yang digoreng tadi.
  7. Masukkan keladi yang dikukus dan bahan perasa. Kacau rata.
  8. Angkat dan masukkan dalam adunan keladi.

b) Adunan Keladi

  1. Masukkan semua bahan dalam mangkuk besar dan kacau rata.
  2. Masukkan bahan keladi kukus yang disediakan tadi.
  3. Kacau hingga adunan menjadi pekat.
  4. Tuang adunan ke dalam dulang kek bulat berdiameter 10 inci.
  5. Kukus selama 45 minit.
  6. Letakkan bahan hiasan di atas.

c) Sos Cicahan

  1. Masukkan taucu, air, gula dan kedua-dua kicap dalam pengisar atau pemproses makanan.
  2. Kisar hingga halus.
  3. Masukkan bahan sos yang dikisar dalam kuali dan biar masak atas api sederhana selama 2 hingga 3 minit.
  4. Jangan biarkan hingga mendidih. Semasa membiarkan sos masak, masukkan tepung jagung dan kacau hingga sos memekat.

Makan Sekali, Nak Lagi!

Anda percaya kata-kata saya? Resepi ini sememangnya cukup dekat di hati saya kerana saya membesar menikmatinya bersama keluarga. Oleh sebab itu, saya yakin anak-anak malah pasangan anda juga akan seronok menikmatinya!

Memang cukup sayang terdapat ketandusan resepi-resepi masakan tradisional Cina vegetarian yang dikongsi bersama agar kaum lain, khususnya masyarakat Melayu dapat sama-sama menghargai keunikan rasa masakan tersebut.

Jangan Lupa Kami

Jangan lupa untuk mencuba resepi Keladi Abakus ala Hakka dan Onde-Onde Keledek Bunga Telang yang saya kongsikan.

Kalau kongsi hasil masakan anda di laman media sosial, jangan lupa letakkan hashtag #butterkicap dan tag saya di @justinescakesandkueh pada gambar anda. Tak sabarnya nak tengok!

The post Resepi Kek Keladi Kukus Meliurkan appeared first on Butterkicap.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Kredit: Azhan.co

Pada zaman moden ini, memang terdapat banyak makanan baru yang inovatif dan menarik dihasilkan.

Mana tidaknya, dengan kewujudan laman media sosial seperti Instagram dan Facebook yang mana perkongsian makanan yang cantik, unik atau luar biasa menjadi buruan ramai.

Malangnya, kita terlupa dalam kesibukan kita mengejar makanan-makanan viral ini, kita terlupa tentang sajian-sajian klasik tradisional yang semakin pupus ini.

Klasik itu Abadi

Sempena sambutan raya bersama Mudah.my di Bijan Restaurant baru-baru ini, kami telah disedarkan tentang realiti ini.

Sajian tradisional Malaysia, khususnya kuih-muih klasik semakin jarang ditemui kerana kemahiran untuk menyediakannya tidak lagi dipelajari oleh generasi baru.

Oleh itu, kami nak kongsi bersama anda 10 kuih tradisional yang hampir pupus yang anda tidak tahu wujud sebelum ini.

1. Tepung Puli Kredit: Picdeer

Tepung puli ini merupakan kuih yang cukup popular di negeri Melaka pada suatu ketika dahulu. Jangan terkeliru kuih lemak manis ini dengan gulungan laksam Kelantan pula. Nanti ada yang sakit perut!

Kuih ini lazimnya dinikmati pada pagi Hari Raya Aidilfitri. Malangnya, kuih ini jarang sekali ditemui kerana kemahiran membuatnya tidak diturunkan dan dipelajari. Memang merugikan!

2. Tepung Gomak Kredit; Gramha

Kuih seterusnya yang semakin jarang ditemui sekarang ialah tepung gomak. Ha, kami yakin ada antara anda yang mengangguk kenal kuih ini dan ada yang pasti sedikit bingung apabila melihat nama kuih ini.

Kuih ini cukup popular di negeri-negeri sebelah pantai timur khususnya di negeri Kelantan dan Terengganu. Lazimnya, kuih tepung gomak dijadikan sebagai hidangan minum petang. Kuih ini cukup popular dalam kalangan anak-anak kecil kerana kekenyalan kuih apabila digigit yang disertai letusan manisan kelapa parut yang digaul gula melaka. Memang terbaik!

3. Tepung Pelita Kredit: dailymakan.com

Siapa yang tak kenal kuih tepung pelita? Bagi yang tak tahu, inilah kuih yang menjadi buruan ramai setiap kali menjelangnya bulan Ramadan.

Kuih ini mempunyai lapisan santan dan tepung beras yang dimasak dalam bekas yang diperbuat daripada daun pisang. Rasanya yang lemak manis membuatkan sesiapa saja tak cukup hanya sekadar merasa sekali.

4. Nona Manis Kredit: Instaisb

Sebelum anda memandai-mandai fikir ini ialah kuih lompang, baca dulu penjelasan kami. Kuih ini namanya ialah kuih nona manis. Kenapa namanya begitu? Itu kami tak tahu. Apa yang pasti kuih ini antara kuih tradisional yang makin sukar untuk ditemui.

Cara pembuatan kuih ini senang sahaja tapi memerlukan kesabaran dan tenaga untuk memukul adunan. Jika tak buat betul-betul, berpasirlah tekstur kuih ini.

Semasa kami menyertai acara mudah.my, kami diberi peluang untuk mempelajari cara menyediakan kuih ini daripada Pn. Saba, vendor nona manis di mudah.my. Kalau nak cuba kuih ini, bolehlah ke mudah.my dan tempah dari Pn. Saba.

5. Serabai Kredit: ismahasmi

Bagi yang tinggal di sebelah utara, anda pasti kenal kuih ini. Kuih serabai merupakan salah satu pilihan sarapan kegemaran ramai di negeri-negeri di Utara.

Tekstur kuih itu memang lembut dan ringan tetapi malangnya tidak berperisa. Memang tak seronok makan begitu saja. Perkara yang membuatkan kuih ini istimewa ialah kuah santan pekat yang lemak manis. Memang tak cukup sepinggan kalau ada kuahnya!

6. Kuih Celorot Kredit: Instagram臺灣網頁版

Kuih ini memang ‘rare’. Kami pun tak tahu pasal kewujudan kuih ini hinggalah kami membuat penyelidikan sedikit.

Bagi yang tinggal di negeri Sarawak, rasanya anda cukup arif tentang kuih celorot ini. Kuih ini diberi nama sebegitu kerana dibungkus dalam daun pisang kelapa muda dalam bentuk corong.

Memang malang kita tak dapat jumpa kuih ini di Semenanjung. Kalau nak cuba juga, nampaknya kena pesan kepada rakan di Sarawak atau pergi sendiri.

7. Ketupat Palas

Kuih yang terakhir bukanlah kuih mahupun suatu yang susah untuk ditemui tetapi ada sebab kenapa kami sertakannya dalam senarai ini.

Ketupat palas merupakan sejenis ketupat yang cukup popular di negeri-negeri di sebelah Utara khususnya semasa perayaan Hari Raya Aidilfitri dan Aidiladha.

Perkara yang membuatkan makanan ini cukup jarang untuk ditemui ialah kemahiran menyediakan losong ketupat itu yang semakin dilupakan. Memang secara teorinya nampak mudah tetapi percayalah, kami sudah cuba membuat sendiri dan sememangnya kemahiran ini tak dapat dipelajari dalam sehari.

Ada Kuih ‘Rare’ Lain Anda Tahu?

Itu saja kuih-kuih tradisional (tak termasuk ketupat palas di atas. Itu bonus untuk anda) yang kami ketahui semakin susah untuk ditemui.

Terima kasih mudah.my kerana menjemput kami untuk mempelajari tentang dua sajian tradisional yang semakin dilupakan. Perkara penting yang perlu kita sedari ialah bukannya resepi yang dilupakan sebaliknya kemahiran untuk menyediakan sajian-sajian ini yang tidak diperturunkan.

Alangkah ruginya kita kalau satu hari nanti, anak cucu kita tak berpeluang untuk meneruskan warisan dan tradisi masakan kita. Masih belum terlambat kerana anda masih berpeluang untuk mencari ‘tok guru’ sajian-sajian ini dan belajar daripada mereka.

The post 7 Kuih Tradisional ‘Rare’ Yang Perlu Dikembalikan appeared first on Butterkicap.

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview