Finally, here my food list, coming soon to my channel and thanks for watching! My thanks to all for visiting this blog, hope I can continue to share what I make at home. Thank you to all for your support.
Best wishes to all, have a great year ahead success and happiness always with your loved ones. Happy holidays and a wonderful 2016.
Kuih Makmur, an old-fashioned classic festive cookies. Kuih Makmur do taste differently, usually made from butter, ghee or margarine as the main ingredient. Pastry making is similar to Pineapple tarts, cookies are light crips and buttery. The ingredients in this Kuih Makmur reminds me of the exact taste during the good old days. I must say that's its 'special' in our hearts and loving it always!
Since I like it that much, I decided to make a video on Kuih Makmur while making the Pineapple Tarts altogether. Pretty much that I can remember so far, not doing in bulk but for myself. This recipe differs from those you get from the store shelves or home bakers, the way I like it. Believe it or not, do the taste test on every home visits during festive seasons, there's a lot of difference.
What's amazing about this Kuih Makmur, some are really beautifully made and the sizes varies. Just a little bit to describe on the classic Kuih Makmur which also known as 'Prosperity cookies'.
Green Pineapple Tarts from the same dough, looks different but taste just the same. Finally I had all of these with "Two in one cookie dough" for all of us to enjoy!
Here I'm sharing a few more videos, 'coming soon' to my channel and which I would certainly love to keep in my cookbook diary as always. Thank you for visiting, happy working and happy holidays to everyone.
Here I've made another version of Pineapple Tart or Kuih Tart. An old favourite, it's time consuming nevertheless we will make it anytime when the cravings come. We love the amazing taste, especially when it's freshly baked. Homemade Pineapple Tarts are delicious and I've always baked them in small batches.
For the pineapple jam, I've made with three pineapples and we can get at least 50 pieces of Pineapple Tarts. The tarts melt in the mouth, light crisp and crumbly but it's yummy!
Shaping, crimping the Pineapple Tarts method varies just do it as simple and easy. If that's too much hassle, making it into small balls, fill with jam, place in paper cups and create simple patterns at the top. If you like a bit darker colour, brush with some egg wash on the pastry.
This pineapple cookies are specially made for my kids and the tarts can last for at least two weeks. Bake these tarts until light brown at the base. I believe food preservative are added to most cookies sold at the stores and it can last for months. I love the unique taste of this tart pastry, the old time feeling these cookies made from Planta margarine. Many prefer butter than margarine anyway it's no wrong or right just pick your choice.
Crimping these cookies need patience and practice, do it at our own pace and enjoy. I've used this recipe to make another traditional festive cookies so check it out on my next post.
That's all, thanks for coming by and have a good week ahead. Happy holidays!
Youtiao (Chinese Cruller) or Fried breadsticks, homemade also known as Char Kway, no clue on the original recipe. In other words, this recipe is satisfactory and taste almost as good.
Relatively different from the original recipe anyway I do learn few basics while making the dough from scratch. Keep looking and observe whenever we meet the street hawkers, sure we will learn quite a bit.
In the old days, freshly fried fritters made on the spot along the streets and non-halal. Nowadays, we can easily get freshly fried or frozen find these fritters at food outlets in the malls.
Youtiao contains a fast leavening agent making it rise and swell beautifully. Most had Alum and Ammonia or Nutre powder in the recipe. This version I've made with Self-raising flour, double acting baking powder, egg, oil and so on find out more in this video. The brand Bake King Double Action Baking Powder another type with the leavening ingredient.
Basically, the fritters made in small cuts, fried in a regular pan and do not need much oil. The end result somehow quite a success, keep learning and more practice for best results. No need to twist and twirl the dough, pull and stretch that's the trick. I will make this again as everyone at home do enjoyed it.
Useful tips to share I must say this is may not be as easy as it looks. For best result, use self- raising flour (Redman brand) as not all brands will work well. If you can't find it, try to get the best quality type of self raising flour. Do note not add to much flour to the dough while kneading as it will be hard after frying. While making this dough, I've started at 2pm a day before and do the making process after 7pm, so that's quite a long time gap. However I really hope, my bit of experience making these breadsticks will give some ideas what's it's like. Don't give up and keep trying!
Chinese rojak, a mix of vegetable, fritters serve with delicious spicy nutty gravy. Rojak Petis, a malay style of rojak consists of mix fruits and vegetables with spicy peanut sauce.
Rojaks suitable to be shared as potluck especially for gatherings and it's really easy. Prepare all ingredients and serve the sauce separately.
That's all on this post, thank you and happy days ahead.😊
Singaporean favourites, Indian Rojak, many of us simply love and growing up with these hawker food such as Mee goreng , mutton soup and more.
Indian rojak is also a famous local Malaysian Street food also known as Pasembur especially in Penang and many parts of Malaysia. In Singapore, the fritters are quite different, the colour of the gravy are always red as most of the hawkers add food colouring in their cooking. One of the best Indian rojak which I've ever had, was at Rasa Singapura Food Centre at Orchard Tanglin.
While making these, I've learned creating various types of flavours for fritters and other ingredients that I used. Most important is making a good rojak gravy or sauce, there's some difference, I've skipped the use of chillie powder or chillie flakes, colouring and it's made from the basic fresh ingredients.
Make these with friends or family members, it's fun bonding, save your time and energy. Pick any favourite ingredients squids, fish cake, beancurd with prawns, various fritters and a long list. I've created step by step in this videos, create and improve as you go along, I think it will be a success to you too.
Things to note, the basic dough mixture I've made in two batches resulted with two big bowls of fried fritters and that's a lot. The servings were enough for over 25 persons and still had some leftovers.
Prawn Fritters and Coconut Fritters are perfect for breakfast or an evening snacks. Prawn fritters when serve with a homemade chillie sauce taste absolutely delicious. If the fritters not round in shape it's fine, more practice needed that's include myself too.
Lot of flavours and kinds of fritters which we can create with the dough mixtures, if we look and observe .... what's in ....the 'rojak stalls' .... we can get lots of ideas.
The Indian rojak sauce created based on my tastebuds, many variations and I'm happy with it!
Overall, I hope these videos may give better ideas making it less than the original recipes. Good planing will make everything goes easy, all the best and happy cooking!!
That's all for now, have great holiday this Hari Raya Haji here in Singapore with your loved ones and a happy weekend to everyone . My wish to all muslims have a happy and blessed Eid-ul Adha. May peace and joy embrace us forever and stay blessed always ... Ameen. Wishing all an easy and happy days ahead and thank you for coming by.
Sweet potatoes2 lemongrass3 tbsp curry powder1 cup red sugar or dark brown sugarSugar to tasteSalt to taste1 - 2 tsp tamarind paste (adjust to taste)1/2 cup peanuts 1 - 2 tbsp plain flour (mix with water to thicken the gravy)Ingredients: blend1 cup tiny dried shrimps 1/2 cup ikan bilis (anchovies) 1/2 cup taucho (salted soya beans)3 onions12 garlic30 dried chillies 6cm ginger5cm lengkuas1/2 tsp belacan
