As the time for fasting is long this time of the year, I often overslept whilst putting Aleesya to sleep in the evening time ( I usually pretend to sleep and lie next too her... which often accidentally led me to the sleeping mode). As a result, less time is spend with the computer since I can only do this when she is asleep.
Kuih Bakar Ubi
1kg of topiaca ( the outer hard skin and the inner middle root to be removed).
1 cup of sugar
400 ml of coconut milk
Method
1. Shred the topiaca using the shredder. Add plenty of water to the topiaca, washed and sieved shredded topiaca to remove the bitter topiaca milk.
2. add sugar and coconut milk to the shredded topiaca.
3. level and bake the mixture in square or rectangular baking pan for 200 degree celcius ; 45 minute or until the top layer turns yellow/brown.
Kuih Karipap
Ingredients
400 mg potatoes
500mg mince beef
300 mg onions ( 2 large onions)
Pound 2 shollots, 1 inch ginger, 2 garlics)
1 cinnamon stick
3 tbs chicken curry powder
1 tsp salt
Pastry for (50 karipap)
2tbs vegetable shortening
400g plain flour
salt
1/2 cup water
1/2 cup vegetable oil
Method
1. Fry the pounded ingredients, once the onions turn into brown in colour, add curry powder.
2. Sauteed the onions and add the mince beef. Fry the mince beef until it is well cooked.
3. Add the cubed potatoes. Add 1 cup of water and cook the filling until all the water is dried.
To make the dough.
1. Mix salt into the plain flour.
2. Rub the flour with oil and the vegetable shortening until the flour turn into crumb mixtures.
3. Add water bit by bit and knead the dough until the dough is satin smooth.
4. Divide the dough into 5 small balls.
5. Roll the dough flat.
6. Using the round pastry cutter, press the cutter onto the flat dough. You should be able to get 8-9 round pastry.
7. Fill the pastry with the filling and seal the sides.
8. Pinch the edges with scallop design.
9. Deep fry the currypuff.
No comments:
Post a Comment