Putu Piring, a traditional Malay dessert which consists of sweet steamed rice cake filled with palm sugar and grated coconut. You will love and enjoy this delicious sweet snack just at anytime!
Putu Piring
Ingredients:
*1 kg rice flour - *dry fry rice flour with pandan leaves on low heat for 5 mins until light
*or steam the rice flour
3 pandan leaves
(Cut into 2” pieces)
Banana leaves
(Cut into 3” x 3” squares)
6 Metal moulds (Saucers)
Muslin cloth / White cloth
Plastic moulds
Method :
*Dry fry rice flour with pandan leaves on low heat for 5 mins until light OR
*Steam rice flour with pandan leaves for 15 - 20 mins
Pandan water:
Boil water for 3 mins
2 cups water
2 pandan leaves
1/2 tsp salt (adjust to taste)
8 palm sugar (grated)
Banana leaves
(cut into 3 x 3 inches)
Pandan leaves
(Cut into 2 inches)
Steam grated coconut with pandan leaves for 5 mins
Combine steamed grated coconut with 1/2 tsp salt (adjust to taste)
Singapore's local favourite hawker food commonly served with assorted food items with sweet chilli sauce or fermented bean sauce.😋
Yong Tau Foo Soup
Ingredients:
250g soya beans
8 tbsp small, medium & large anchovies
4 onions
20 garlic
8 cm ginger
2 tbsp oil
1 tbsp white peppercorns
Fishballs
Tau Kwa
Tofu
Tau pok
Quail eggs
Hotdogs
Cuttlefish
Crab sticks
Seaweed chicken
Beancurd skin with fish paste
Bittergourd with fish paste
Stuffed red & green chillies with fish paste
Kangkong
Baby corn
Spring onion
Fried shallots
Buah Keluak or black nuts is fruit from Kepayang tree which gives a nutty flavour and enhances dark colour to the beef stew. My first try out on this dish and it will be one of my favourites, the taste was amazingly delicious with spicy sambal belacan.
A taste of Nasi Rawon, black beef stew served along with rice and several side dishes which includes serunding, begedil, sambal sotong, fried tempeh, fried tofu, beef lung, sambal belacan and more.
Nasi Rawon
Recipe
Ingredients:
500g Beef
8 Buah keluak flesh (Black nuts)
Chopped spring onions
Long beans
2 lemongrass (bruised)
Bay leaves
Lime leaves
Tumeric leaves
4 cm galangal
1 tsp tumeric
1 tsp cumin powder
3/4 tbsp palm sugar
Tamarind water (2 tbsp tamarind pulp + water)
or 1 tbsp tamarind paste (adjust)
Salt to taste
Blended ingredients:
10 dried chillies
5 red chillies
2 onions or 20 shallots
4 garlic
4 cm ginger
1 lemongrass (chopped)
4 cm kencur
4 cm galangal
1 tsp tumeric
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp white peppercorns
1 tsp black peppercorns
8 buah keluak (black nuts)
Begedil
Ingredients:
Potatoes (fried & mashed)
1 tbsp dried shrimp (grind / pound)
Fried shallots
Salt & white pepper
Spring onions (chopped)
Celery (chopped)
Fried Tofu
Ingredients:
Bean curd / Tofu
2 eggs (beaten)
1/8 tsp salt
4 crushed garlic
Method
Slice tofu, coat the tofu with beaten eggs & salt. Deep fry tofu in hot oil with crushed garlic
Combine rice flour, turmeric, salt, mix spices, water and mix well. Slice tempeh, dip into the batter and place in hot oil with crushed garlic. Fry the tempeh until golden brown
Looking into a different method to cook Rawon is by adding coconut cream to the dish. Flavoured gravy similar to the black beef stew but with a twist of coconut creamy sauce.
