Kueh Bangkits - By OhTaste Magazine

Kueh Bangkits - by OhTaste Magazine

(extracted from ohTaste Jan 09 Magazine)

Ingredients
500g tapioca starch/flour
140g sugar
2 egg yolks,
1 egg white
85ml thick coconut milk
pandan leave

Methods
1) Gently fry tapioca flour with pandan leave over low heat till fragrant and leave to cool.
2) Preheat oven to 160 Degree C
3) Sift tapioca flour and set aside 1 small bowl for later use.
4) Mix sugar and eff till foamy. Add coconut milk and set aside 1/4 cup for later use. Add remaining coconut mixture with sifted tapioca flour and knead well into dough.
5) Dust a baking tray and tabletop with tapioca flour that has set aside eariler on. Roll out dough to 30mm thick, cut into shapes using biscuit cutters and place on baking tray to bake at 160 degree C for 15 - 20 mins
6) For the remaining dough, add 1/4 cup of coconut milk mixture and knead well before using.

Tips for Magazine
The tapioca flour must be fried and cooled thoroughly before mixing with the rest of the ingredients. It will be ideal to cool it for 2 to 3 days before making the kueh bangkits.

Note:
I dun quite understand why there is a need to keep 1/4 of coconut milk mixture. I probably ignore that unless u really have alot of flour left.

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Love Letters

Love Letters

(extracted from OhTaste Jan 09 Magazine)

Ingredients
3 eggs
150g sugar
250ml thick coconut milk
150g rice flour
60g plain flour
30g tapioca flour
120ml water

Method:
1) mix well eggs with sugar, adfd coconut milk and mix further.
2) Sift all type of flour together and combine well with egg mixtures. Mix well with water into batter
3)Brush the mould with oil, heat up then pour in 1 tbsp of batter, Cover the mould and cook till the batter turns golden brown. Remove.
4) whie ti is still hot, fold up or use a small wooden pin to roll the pancake up. Repeat step 3 & 4 till all batter is used up.

Tips for the magazine:
the knack of making love letter is the amount of batter added to the mould, Any lesser will result in an incomplete shape while too much will affect the crispy texture. Rbr to keep the Love letter in a container after you have made abt 10 pcs. This is to prevent them from turning soft.

Afternote:
I have used the recipe to make the love letter and by using the Takada love letter maker machine. It is a very convinence home appliance, and it is none stick too so I dun have to grease the pan at all. The love letter maker will take sometime to make the few rounds of love letter but as times goes I find it quite fast too.

As for the batter, I find it too thick. So I add abt another 100ml of water and 3 more tspoons of sugar. To me, I find that it is not fragrant enough, may be I shld add in more coconut milk instead of water but coconut milk can be quite fattening. I shall let my MIL and mum tried before I conclude again.

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Fried Chicken Wing - Momjj's version.

Fried Chix Wing

Ingredient
Chix Wings (dislocate the mini drum and wings) - 20 pcs
Bake King crispy floor for meat - 1 pkt
1 egg

Seasoning
Oyster sauce - 1 tablespoon
Soya Sauce - 1 1/2 tablespoon
Hua Tiao Wine - 1 tablespoon
Ginger juice - 3 tablespoon
Sugar - 1 tablespoon
Sesame oil - 1/2 tablespoon
Pepper

Method:
1) Clean the chix wings and drip dry.
2) Add all the seasoning and marinate the chix Wings overnite

Before frying:
1) Take out the chix wings 15 min before frying. (cos the chix wings are too cold after fridge overnite, it will make the temperature of the oil drop)
2) Add an egg and mix well.
3) Drip dry the chix wings. (Drip off all the excess marinate so it is easier to coat with frying flour for frying)
4) Place the frying flour in another plate and coat individual chix with the flour. Pat off excess flour
5) Dip into the oil for frying. Take out when it turns golden.

Note: I realised the little drum is a bit meaty so I usually face it down when I dip it into the hot oil so the meaty portion get to cook fast and stime u will see blood coming out. So rbr to cook the meaty portion thoroughly.

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Roasted Pork Belly

Roasted pork

Ingredient
Pork belly - 1kg
Organic Salt/ Organic SeaSalt - 1 1/2 tablespoons
White PepperCorn - 1 tablespoon
Five spice powder - 2 teaspons

Seasoning
1) Pound the peppercorn, just crushed it, mixed with salt and five spice powder

Method:
1) Wash the pork belly and pat dry it, if u have time u can hang it to wind-dry it.
2) Use a fork and poke the meat, reason to allow the seasoning to go in.
3) Rub the season thoroughly on the meat and let it marinate overnite.
Next day
4) On the oven to 240 degree C to cook the meat for 30 min in the mid shelf. (some oven will be hotter so must keep monitoring, u can lower the temperature if u find it is going to burn the pork)
5) Switch to 200 Degree C and cook for 1hr - 1.5hr (time vary cos some pork belly is very thick)
6) Finally turn the pork belly and let the skin face up to obtain the crispy effect. Take out - once the skin turn crispy.

Note: I use a metal mesh to roast the pork belly and use another tray to collect the oil at the bottom so the pork belly is not sock in the fats. I am using the baking function that both the top and bottom coil of my oven is heated up and will switch to roast function where only the top coil is heated to create the crispy skin effect. Actually baking function can also obtain the same effect, just that the top coil will be faster.

For Salt and peppercorn, u can vary accordingly. Some like it less salt, some like it less spicy. I'm using Himalaya Mountain Salt now. It claimed to be Organic, I tasted it and find the saltiness is almost the same as the commercial one. Not sure abt the seasalt.

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Kueh Bulo

My MIL loves Kueh Bulo and she is complaining that she couldnt find nice Kueh Bulo now. I hope to try out this and hopefully I can give this to her as CNY goody.

The Recipe was extracted from Aunty Yochana's Blog and shis adapting from Anna Phua's book.

Ingredients:
320 gm. Beaten eggs

• 330 gm. sugar
• 225 gm. Plain
• 1/2 tsp. Vanilla essence
• some chocolate rice

Method:
(1) Dry-fry flour over low heat till light. Leave to cool.
(2) Brush a copper mould with oil and heat in a preheated oven at 180C till hot.
(3) Beat eggs and sugar till thick and fluffy and then add in vanilla essence and mix till well mixed.
(4) Mix 35 gm of fried flour with 110 gm. of egg mixture. Sprinkle some chocolate rice over the batter and lightly spoon mixture into kueh bolu mould. Repeat till mixture finishes.
(5) Unmould kueh bolu and let it cool. Store in an airtight container.

Note: I tried making it and the 1st two batch turn out beautifully but the rest of the batch turned out really ugly. May be the copper mould was not hot enough and i didnt brush it well with oil. There are room for improvement as the taste was great but the texture of the mini-cake was a bit rough.

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Natural Blue Coloring

If u come across Nonya Kueh rice dumpling that was in blue, dun panic. They are dye using this lovely morning glory look alike flower call Bunga Telang (clitoria in English)

I read about it but have no idea what kind of flower was that. One day, while waiting for my cab to my work site, I saw a man picking this small flower along the road. This suddenly strike me and I believe this is the flower that make the food blue.

From Wikipedi

Clitoria is a genus of flowering plants that are insect pollinated. These plants are native to tropical and temperate areas of the Old and New World including southeast Asia, where the flowers are often used as a food dye.
In animal tests the methanolic extract of Clitoria ternatea (Butterfly pea) roots demonstrated nootropic, anxiolytic, antidepressant, anticonvulsant and antistress activity. The active constituent(s) include Tannins, resins, Starch, Taraxerol & Taraxerone. Clitoria ternatea root extracts are capable of curing whooping cough if taken orally. The extract from the white-flowered plant can cure goiter. Its roots are used in the ayurveda system of Indian medicine.



Today, while walked past again, I decided to take a few of the seed pod to grow in my pot.

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Kueh Bangkits

I wanna try out this Kueh Bangkit recipe that Aunty Yochana has posted, not that I like to eat but my sister love it. Hoping to make something for this CNY.


Kueh Bangkit from Aunty Yochana

Ingredients:
500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it

Method:
(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown. Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

Note: I have tried the recipe, easy to make but there are things to take note.
1stly, always set aside a small bowl of cooked tapoica flour for rolling purposes.
2ndly, pour the coconut & egg mixture slowly, as u have to gauge is that the final amt u need.
Reason because it is tricky to work with tapoica flour, if too much water instead of dough u get batter.
3rdly, how to know if u get the correct dough? As mentioned under Aunty Yochana receipe, the dough must not be shiny and able to stand on it own. Why? as I mentioned dealing with tapoica flour can be quite tricky. Even as a dough u will still see that the dough cant really stand on it own, it will tend to collapse after a while. So u can use the extra cooked tapoica flour that u set aside earlier to make it firmer.
4thly, the dough cant keep long. It tends to dry up fast so quickly cut out the mould and put into oven for baking. It is hard to cut the mould and set aside cos after a while it will stick and breaks.

For the Kueh Bangkits, I didnt roll out very thin. I make my roll out dough to 50mm thicken and start cutting them.

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