I made it when we had angkringan style party at our house. Thinking about some simple traditional snack, my choice goes to kue lumpur pandan from NCC. For the first time, when he saw i made it, my husband looks not too interested in this cake, but when it already cooked and I asked him to try, he said “hmm..it’s yummy mum” sooo…let’s just try it out 😀
KUE LUMPUR PANDAN
200 ml thick coconut milk
200 ml water + pandan paste
3 lime leaves
1/2 tsp salt
150 gr potato, steamed, mashed
120 gr plain flour
120 gr sugar
Mixed well coconut milk and water+pandan paste. set aside
Using electric mixer, mix eggs and sugar until light and fluffy, add mashed potato. Add coconut milk batter into it gradually.
Preheat the pan. Pour batter into the pan. It supposed to cook using special pan but because i don’t have one then i just cook using muffin pan and cook on the top of our bbq tool.
Close the lid and cook until set.
Brought this as potluck for my arisan time 🙂
300gr flour vermicelli, boiled in hot water, set aside
1 carrot, grated
1 spring onion, thin slice
50 gr cornet
100 ml water
2 tbs flour
pepper, nutmeg, salt to taste
2 eggs, whisked
- Heat the steamer.
- Spread the pan with oil.
- Mix all the ingredients in a bowl. Put in the pan. Steam for about 30 minutes or until its cooked.
- Let it cooled.
- Heat the oil in a pan.
- Roll the misoa in egg and fried it until the color change into golden brown.
- Ready to eat.
How to make amris skin ?
100 gr plain flour
1 tsp salt
250 ml fresh milk
1 tbs butter, melted
margarine for basting
- Shift flour into a large bowl. Add salt. Make a circle then put egg into it and stir it in one direction until all mixed well.
- Add milk bit by bit, until the mixture smooth.
- Add melted butter.
- Set aside the mixture for about 30 minutes. Covering with the plastic lid or plastic wrap.
- Basting the pan with margarine. Heat it.
- Put 1 mixture spoon, flat it like you make crepe.
How to make it ?
Filling Ingredients :
4 pieces Smoked beef, cut into small pieces
100 gr Grated cheddar cheese
4 eggs, boiled and cut into small pieces
1 egg, whisk
250 gr breadcrumbs
1/2 ltr canola oil for deep fry
- Spread the skin, fill in smoked beef, egg and grated cheese. Fold like envelope. Set aside. Do until all the skin run out.
- Dye risoles into egg whisk, then put into breadcrumbs.
- Put in the fridge for about 1 hour or more. Or you can keep in the fridge for about 1-2 weeks.
- Deep fry until the color change into golden brown.
- Ready to serve.
Been so hectic yesterday , and very very tired after one day photo session. I had to serve our dinner. Thought about something simple and fast to cook, i decided to make mie goreng/fried noodle.
1 pack egg noddle
5 cloves garlic, crushed
1 tbs oyster sauce
1 tbs fish sauce
1 tbs soya sauce
1 tsp sugar
3 tbs sweet soy sauce
6 pieces meatball
1 green onion
1. Cook the fresh noodle in the boiled water until it soft. But be careful do not over cooked. Dried it and put sweet soy sauce. Mixed well. Set aside.
2. Heat the frying pan. Put garlic, oyster sauce, fish sauce and stir fry untuk the flavor come out.
3. Add carrot and meatball and a bit of water. Then put egg, scramble it. Cook until carrot tender.
4. Put noodle and mixed well. Last add sugar, soy sauce and green shallot.
5. Ready to serve.
I got this recipe from my friend’s blog “pawonike“. This special bread is still moist even you let it until the next day.
50 gr glutinous rice flour
50 ml boiled water
Put in small bowl, mixed together, then set aside.
200 ml cool water
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver
1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.
2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.
3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.
4. Using your fist, punch dough down. Then take around 40-50 gr of dough and make a small ball. Set aside for about 10 minutes.
5. Form any shape you like, I just make round shape and put nuttela and banana inside. Put in a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.
6. Preheat oven 180’C. Before put the those dough into the oven. Polish the top of the dough with egg yolk and I put some chocolate sprinkles.
7. Put in the oven until golden brown about 20 minutes.
8. Put in the cooling rack.
9. Ready to eat
One of my fav is making something easy and simple 🙂 Had some sausage and ready to roll pastry sheet in my fridge, then I think about sausage roll, instead of hotdog or just grilled sausage as usual.
1 roll pastry sheet
1. Preheat the oven 200’C. Put the sausage in the microwave for about 2-3 minutes.
2. Cut it into the size that you wanted. (I cut it into 2 pieces)
3. Roll it with the pastry sheet.
4. Put in the oven until it’s turning into the golden brown. Around 20-30 minutes.
Got the recipe from Woolworths Fresh free magazine. It called Lurpak Buttery Christmas Cookies. Because I didn’t used the Lurpak Butter in these cookies, so I just called it Buttery Christmas Cookies.
250 gr Butter
125 gr Icing Sugar
1 free range egg
300 gr plain flour
1. Cut butter into small pieces. Combine all ingredients and knead well by hand or using a food processor.
2. Roll the dough into a long sausage shape, then wrap the dough in baking paper and refrigate for at least 2 hours.
3. Once chilled, cut the dough into thin slices (roughly 5mm), placing the slices on a baking sheet with baking paper.
Bake the biscuits in a preheated oven at 200’C for 6-8 minutes until golden.
5. Cool the biscuits on a cooling rack and then store in a sealed biscuit tin.