Wednesday, November 24, 2010

Tat Nenas Bergulung

Finally, I have my energy and courage to bake tat nenas for this raya. What is raya without tat nenas. Last year I've sampled delicious tat nenas from Gert.
This is my simple recipe for the tat nenas (pineapple tart).
Filling:
2 can of pineapple crushed. Drained.
1 cup sugar
a pinch of yellow coloring
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 teaspoon rose water
Cook all the ingredients until it thicken. Let it cool overnight.

Pastry:
1 1/2 cup flour
2 tablespoon corn flour
1 stick unsalted butter(4 oz/114 gm) * Thanks to Gert for the correction.
1 egg
1 cup sugar

Beat butter and sugar until smooth. Add an egg and beat again until fluffy. Add corn flour and fold in with flour into the mixture.



Using cookie presses , I line it upside down where the ragged side at the bottom and place the pineapple jem on the smooth side. Roll it over to cover the jem.


Brush the cookies with eggwash. That is lightly beat one egg.
I bake this at 325F degree for 15 minutes or until brown. Let it cool all the way before storing in air tight container. I let Murphy sampled 2 pieces and I have to hid the rest or else it will not last until this saturday..






Tuesday, November 23, 2010

Pineapple Tar Cookies

Ingredients:
2 fresh pineapples
2 eggs
1 cup sugar
4 sticks of butter  or 1 lb butter
7 cups all purpose flour
4 tablespoons corn starch

Method
Beat butter and sugar until smooth
Add eggs and beat until smooth
Use a spatula to mix corn starch and flour until blend
Do not over worked
Take a small amount of the batter and roll it flat on floured surface.
Use pineapple tart mould with a dent in the center to place the pineapple jam.
Bake in the oven at 350 degree F for about 15 mnutes.

To make the pineapple jam you need 1 or two fresh pineapples.
Remove the skin and cut the pineapple into 4 lengthwise.
Grate the pineapple.
Drain the access juice.

Note: I use the juice for my drink by adding diet soda and ice. It is refreshing.

In a Big pot, cook grated pineapple with 2 cups sugar.
Add a pinch of red coloring, 1 tablespoon ground cinnamon, a pinch of ground nutmeg and 1 tablespoon ground cloves.
Cook on medium high heat until jam is thickened.
Keep stirring so crust did not formed at the bottom.
Cool the jam before use.

Cheese Cake

Honey has been asking for some cheesecake for quite a while. I know I have a huge blog of cream cheese in the fridge but I just don't have the mood to cook it. Honey thought I could just whip it up and no baking involved. But it is not the case here. There are cheesecakes that require no baking and I will need to use gelatin. Gelatin is not what I have in my pantry today.

This cheesecake is called for 325 degree F in the oven for 45- 50 minutes.



Ingredients:

24 oz Philadelphia cream cheese
4 eggs
1 tablespoon vanilla extract
2 tablespoons unsalted butter
1 1/2 cups sugar
1 ready to use graham cracker crust.
Method:
Bring everything at room temperature.
With electric mixer, beat cream cheese with sugar.
Add butter and beat smooth.
Add 1 egg at a time and beat.
Add vanilla extract and beat smooth.
Preheat the oven to 350 degree F.
Pour batter into the graham cracker crust.
Lay the cheesecake on a tray fill with water.
Bake in the oven at 350 degree F for 40 minutes.
Lower the temperature to 300 and bake for another 10 minutes.
Remove from the oven and cool it at room tempearture before cooling it further in the fridge for 4 hours before serving.

This cheesecake is very smooth and velvety soft. There is no cracks on the surface.
Honey is happy that he finally gets his cheesecake for dessert.

Roti Jala And Malaysian Curry Chicken

RECIPE: ROTI JALA “NET BREAD” OR MALAYSIAN LACY PANCAKES
INGREDIENTS:
1 3/4 cup all purpose flour (1/2 lb)
1 1/2 cup low fat milk
1/2 cup water
1 egg
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil Ghee or butter (to grease the pan)
METHOD:
  1. Sieve the flour and set aside.
  2. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.
  3. Add in 1/2 tablespoon of oil and set aside.
  4. Heat up a pan with medium heat and grease it with some butter or ghee.
  5. Pour some batter into the mold and transfer the mold to the pan.
  6. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Refer to the video above.)
  7. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape.
  8. Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.
RECIPE: MALAYSIAN CURRY CHICKEN
INGREDIENTS:
1 boneless/skinless chicken breast meat (cut into small cubes)
3 tablespoons Instant Meat Curry Paste
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced) 1 tablespoon oil
METHOD:
  1. Heat up a small pot and add in the oil.
  2. Saute the diced shallots until light brown.
  3. Add in the curry paste.
  4. When it smells aromatic, add in the chicken meat and do a few quick stirs.
  5. Add in the water and let it boil.
  6. Lower the heat and simmer the curry for about 10-15 minutes.
  7. Add in the coconut milk and serve hot.

Kuih Bahulu

INGREDIENTS:
3 eggs
1 cup sugar
1 1/4 cup flour (sifted)
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons cooking oil/butter (optional)
METHOD:
Beat the eggs with an electric hand-mixer until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter. Continue to beat the batter with the hand-mixer until well-blended. Grease the kuih bahulu moulds and fill up to the surface level.
Bake in preheated oven at 375 degree Fahrenheit for about 15 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks. Dust with powdered sugar, if desired.
COOK’S NOTE:
The traditional kuih bahulu recipe doesn’t call for cooking oil or butter, but I find them a tad too dry. Adding the cooking oil/butter makes the kuih bahulu comes off the mould easily. Also, as you can see, my kuih bahulu are over baked because I lost track of time. They should be light brown in color.
  • Ikan Tenggiri ( sederhana )
  • 6 ulas bawang merah ( dihiris )
  • 6 ulas bawang putih ( dihiris )
  • 3-4 biiji limau kapas ( ambil jusnya )
  • sedikit garam, serbuk perasa, halia
Cara-Cara
  1. Ikan Tenggiri dibersihkan terlebih dahulu, kemudian dicincang hingga lumat.
  2. Tuangkan sedikit air panas ke atas isi ikan tersebut selama 1 minit dan toskan.
  3. Semua bahan yang telah dihiris halus tadi digaulkan bersama dengan isi ikan.
  4. Kemudian dicampur dengan jus limau kapas.
  5. SELAMAT MENCUBA.Very Happy


What Are Malay Desserts?

Onde Onde : Coconut Poppers - small round balls made from glutinous rice flour with pandan [screwpine] leaves essence, filled with palm sugar and rolled in fresh grated coconut. A delight to eat as it pops in your mouth with a sweet sensation of oozing palm syrup!
Kuih Talam : Steamed Coconut Pudding - this 2 layeredpudding made of rice flour, sago flour and coconut milk is cooked by steaming. Pandan [screwpine] leaves lends essence and the green color to one layer. A white coconut layer goes on top. A not too sweet and light dessert!
Pulut Inti : Glutinous Rice with Coconut Topping - a kind of 'dry' rice pudding made from glutinous rice & coconut milk. It is cooked by steaming. The dessert rice is topped with fresh grated coconut sweetened with palm sugar. It is traditionally wrapped in banana leaves folded into a pyramid shape.
Pulut Hitam : Black Rice Pudding - a rice pudding made from black glutinous rice sweetened with brown palm sugar. A surrey of creamy coconut milk is swirled over the rice pudding before it is served

What Are Malay Dishes?

Nasi Lemak : Coconut-flavored Rice Meal - is rice cooked in coconut milk made aromatic with pandan leaves [screwpine leaves]. It is typically served with Sambal Ikan Bilis - fried dried anchovies cooked in a dry sambal sauce, and garnished with cucumber slices, hard boiled egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually eaten as hearty breakfast fare.
Satay : BBQ Sticks - This famous meat-on-a-stick appears on menus from New York  to Amsterdam. The secret of tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut sauce for dipping.Ketupat, a Malay rice cake similar to Lontong, is also an accompaniment to satay, great for dipping in satay sauce. Dee'lish!!
Beef Rendang : Malay Spiced Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as weddings, ideally served with nasi kunyit [turmeric rice]. During Ramadan & Eid, the Malay New Year, Rendang is sure to take center stage on bountiful tables of feast in homes everywhere. During this festive season, a special rice cake called Lemang is made to eat with Rendang.Lemang is made from glutinous rice and santan [coconut milk], carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.
Sambal Udang : Spicy Prawns - whole prawns or shrimp are cooked in a classic Malay sauce; a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan [also spelt belachan or blacan], a dried shrimp paste paste. Sambal Udang is the perfect accompaniment to the country's un-official national dish -Nasi Lemak.
Ayam Masak Merah : Red-Cooked Chicken - is similar to the Italian famous dish Chicken Cacciatore except for it spicy hotness. Pieces of chicken are first pan-fried to a golden brown then slowly simmered in a spicy tomato sauce. This popular Malay dish is especially scrumptious with nasi tomato [tomato rice].
Laksa : Noodles in Tangy Fish Soup - Thick rice noodles are served in a tangy fish soup/gravy. Not at all fishy, the soupy gravy is made with mackerel and lots of aromatic herbs. Fresh garnishing of shredded cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish. In general the term Laksa refers to Malay style laksa, sometimes called Malay Laksa. There are slight variations in different parts of the country. The key ingredient is tamarind, used as a souring agent, giving it a tart tangy taste. This version of laksa from the 'hawker food capital' - Penang, is especially famous and well known as Penang Laksa or Penang Assam Laksa.
Mee Jawa : Indonesian style Noodles - is a popular Malay noodle dish influenced by the Indonesian island of Java. The soupy gravy is made from fresh prawns and ladled over yellow egg noodles [chow mein]. Slices of potato, tofu [soy bean cake], egg, vegetables and shrimp garnishes the dish.
Roti Jala : 'Net' Bread or Crepe - is a net-like or lacy type of crepe made from a flour batter. A special cup or mould with small holes, is used to form a lacy crepe cooked on a hot griddle. Roti Jala, an alternative to rice, is an ideal accompaniment to curries such as Malaysian Chicken Curry, Mutton Kurma, Chicken Kapitan, Lamb Cashew Korma [also spelt Korma].
Ikan Bakar : BBQ Fish - or Ikan Panggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong [chubb mackerel, also called Indian mackerel]. The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals.
Ikan Pari Bakar : BBQ Stingray or Skate Wings - A popular method of cooking stingray or skate wings is by barbequing. The wings are marinated in spices then wrapped in banana leaves and grilled over hot charcoals. A spicy sambal sauce with fresh shallots is served with it.
Sambal Sotong : Spicy Squid - fresh squid [calamari] are cooked in a classic Malay sauce; a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan [also spelt belachan or blacan], a dried shrimp paste. Sambal Sotong is also a popular accompaniment to the country's un-official national dish -Nasi Lemak.
Telur Belada : 'Chili-ed' Eggs - an 'egg-cellent' recipe for those days when all you've left in the fridge are eggs.. Hard-boil those eggs, 'chili' them up with sambal, kick it up a notch with a touch of belacan; serve with steamed rice and you've got yourself a meal!
Otak Otak : Malay Fish Mousse - fresh fish fillets are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The fish mousse is wrapped in banana leaves and steamed or grilled. It makes an exotic appetizer or cocktail party bite!
Sup Kambing : Mutton Soup - mutton bones, shanks or ribs are slow simmered with aromatic herbs and spices. Garnished with fried shallots and fresh cilantro, it is a hearty meal served with steamed rice. This flavorful soup - surprisingly earthy, satisfyingly meaty, elegant and subtle - will forever change the way you view soup. Oxtails are perfect in this recipe to make Sup Ekor, also called Sup Buntut [Oxtail Soup].
Sayur Lodeh : Coconut Vegetable Stew -  Sayur Lodeh means a variety of vegetables in coconut gravy. Vegetables such as cabbage, carrots, green beans and cauliflower, are stewed in a lightly spiced coconut broth. For a complete and hearty meal, the vegetable stew is served with a Malay rice cake called nasi impit more familiarly known as Lontong. A great vegetarian dish!
Roti Canai : Indian Pastry Pancake - Indian in origin, this rich and flaky pastry pancake has now come to be known as a favorite Malaysian 'appetizer' in Malaysian eateries all over the globe. Roti Canai [also called Roti Prata] is served with a side of curry for dipping, usually a Malaysian ChickenCurry.
Malaysian Chicken Curry : or Kari Ayam in Malay, is a typical chicken curry cooked in almost all Malaysian homes. This basic recipe uses a Made in Malaysia Meat Curry Powder. It has just the right blend of spices for an authentic'Malaysian-tasting' curry! Some ingredients may vary - Malay homes might add serai [lemongrass], lengkuas[galangal], kunyit [fresh turmeric root] or assam jawa[tamarind].
Malaysian Fish Curry : is a typical fish curry cooked in almost all Malaysian homes. This basic recipe uses a Made in Malaysia Fish Curry Powder. It has just the right blend of spices for an authentic 'Malaysian-tasting' fish curry! Some ingredients vary - Malay homes might cook with lengkuas[galangal], assam gelugor [tamarind skins], cili padi [Thai Bird chilies], serai [lemongrass], assam jawa [tamarind] and belacan [also spelt belachan or blacan] a dried shrimp paste.

What Is Malay Food?

The Malays are the people who inhabit the Malayan Peninsula and some of the nearby islands, including the east coast of Sumatra, the coast of Borneo and smaller islands that lie between the area. These tribal proto-Malays were a seafaring people. Present day Malays of the Peninsula and coasts of the Malay Archipelago are "anthropologically described as deutero-Malays" and are the descendants of the tribal proto-Malays mixed with modern Indian, Thai, Arab and Chinese ancestry. Malay culture itself has been strongly influenced by that of people of neighboring lands, including Siamese, Javanese, Sumatran and Indians. The influence of Hindu India was historically very great, and the Malay people were largely Hinduized before they were converted to Islam in the 15th century. For 2000 years, the traffic of traders between the Malayan Archipelago and India resulted in frequent intermarriages especially Tamils and Gujeratis. Some Hindu rituals survive in Malay culture, as in the second part of the marriage ceremony and in various ceremonies of State. Malays have also preserved some of their more ancient beliefs in spirits of the soil and jungle, often having recourse to medicine men called bomohs [shamans] for the treatment of ailments.
In the northern states of Perlis and Kedah, intermarriages with Thais were commonplace. The east coast state of Kelantan still has traces of Javanese culture that date back to the era of the Majapahit Empire of the 14th century. The Sumatran kingdom of Acheh dominated Perak for over a century. The Bugis from Indonesia's Celebes Islands colonized Selangor and fought for rulers in States along the length of the peninsula - from Kedah to Johor. The Minangkabaus from Sumatra had their own independent chiefdoms in what is today the state of Negri Sembilan. This mix of different ethnic groups form what is the modern Malay and can be clearly seen in the lineage of, for example, Malacca's royalty. Sultan Muhammad Shah married a Tamil from South India. Sultan Mansur Shah married a Javanese, a Chinese and a Siamese; the Siamese wife bore two future Sultans of Pahang. It was this diversity of races, cultures and influences that has the given the modern Malay race the rich and unique historical heritage it has today.
This rich historical heritage has evidently resulted in it's exotic cuisine. In Malay cuisine fresh aromatic herbs and roots are used, some familiar, such as lemongrass, ginger, garlic, shallots, kaffir limes and fresh chilies. Both fresh and dried chilies are used, usually ground into a sambal or chili paste to add hotness to dishes. There are however, less commonly known herbs and roots that are essential in Malay cooking; such as daun kemangi [a type of basil], daun kesum[polygonum, commonly called laksa leaf], bunga kantan [wild ginger flower buds or torch ginger], kunyit basah [turmeric root], lengkuas [galangal] and pandan or pandanus[screwpine leave]. Dried spices frequently used in Malay cooking are jintan manis [fennel], jintan putih [cumin] andketumbar [coriander]; Other dried spices used are cloves, cardamom, star anise, mustard seeds, fenugreek, cinnamon and nutmeg. Both fresh and dried ingredients are frequently used together, usually ground into a rempah ['spice paste]. The rempah is then sautéed in oil to bring out it's flavorful aroma and toasted goodness. Santan [coconut milk] is the basis of Malay lemak dishes. Lemak dishes are typically not hot to taste; it is aromatically spiced and coconut milk is added for a creamy richness [lemak]. Assam Jawa, or tamarind paste is a key element in many Malay assam dishes for adding a sour or tangy taste; especially for fish and seafood dishes. What is tamarind paste? Tamarind paste is the pulp extracted from tamarind pods commonly used as a souring ingredient in Latin America, India, Africa and Asia. While the prime taste is sour, the underlying tang is slightly sweet, reminiscent of dried apricots or dried prunes. The pulp or paste is commonly sold in the form of a semi-dry flat block. To use, simply pinch a small lump from the block and soak it in some warm water. Use your fingers to squish it about in the water to separate the seeds and fibers; the resulting paste or tamarind water is used for cooking.

Many Malay signature dishes require a key ingredient called Belacan [also spelt Belachan, Blacan, Blachan], pronouncedblah-chan. Tiny baby shrimp or brine are allowed to ferment, cured with salt, sun-dried and formed into a small brick or cake. Similar to how anchovy paste is used in Italian cooking,belacan is used much the same way, that is, sparingly. Not overly 'fishy', a tiny amount of belacan adds 'sweetness' to meats and intensity to fish & seafood. It adds a 'kick' to vegetable dishes, such as the famed Malaysian dish Kangkong Belacan. Belacan is also the basis of a well-loved Malay condiment - Sambal Belacan. It's made by first roasting a small lump of belacan, which is then pounded with fresh chilies and lime juice is added. This appetizing condiment is almost always present in any typical Malay meal. Belacan also makes a flavorful base for sauces and gravy, adding depth and an intriguing taste that you can't quite decipher. When uncooked, the pressed cake has a powerful scent like "stinky cheese". But don't be put off; it mellows out and harmonizes in the cooking leaving behind an understated richness that simply cannot be reproduced. Best described as all 'natural' flavor enhancer, belacan is what gives many of the foods from Southeast Asia - Malaysia, Singapore, Thailand, Indonesia, Vietnam - that authentic flavor and zest!
As in most countries of Southeast Asia, rice is staple. It is served for lunch, dinner and often breakfast. Originally eaten as a hearty breakfast Nasi Lemak is a meal of rice cooked in santan [coconut milk] served with a side of Sambal Ikan Bilis[dried anchovies cooked in a sambal], cucumber slices, hard boiled egg and peanuts, and traditionally packaged in a fresh banana leaf. Most meals are eaten with fingers and utensils are kept to a minimum. All dishes are served at the same time, usually accompanied by a refreshing drink such as air sirap [rose syrup] or air limau [lime juice]. Seafood such as shrimp or rather prawn [which is the general term commonly used in Malaysia for all types/sizes of this crustacean], squid and fish in particular, are popular in Malay cuisine. Fish caught from local waters such as ikan kembong [chubb or Indian mackerel], ikan tenggiri [wolf herring] and ikan tongkol, also called ikan kayu [tuna], are seasoned very simply with salt, pepper, a sprinkling of turmeric powder and quickly deep fried. Often the fish is stuffed with sambal belacan before frying or grilling. Grilling or barbequing is another favorite way of cooking fish; fish is typically kept whole, seasoned, wrapped in banana leaves and grilled over hot charcoals. Many local Malay hawker stalls specialize in Ikan Panggang[Grilled fish] or Ikan Bakar [Barbecued Fish].
Depending on the main basic 'flavoring' ingredient; Malay dishes can be more or less, distinguished into several 'styles' of cooking: Masak Lemak [coconut], Masak Pedas [sambal, hot chilies], Masak Assam [tamarind], Masak Merah [tomato sauce], Masak Hitam [dark-sweet soy sauce] and Masak Assam Pedas [tamarind & sambal, hot chilies]. These basic styles of cooking can be applied to a variety of food, from meats, poultry and vegetables to all kinds of seafood and fish. Popular dishes are Ayam Masak Merah; chicken cooked in a spicy tomato sauce, goes great with nasi tomato [tomato rice]. Udang Masak Pedas; prawns cooked in a hot chili sauce,Ikan Masak Assam Pedas; fish cooked with tamarind and sambal or hot chilies and Nangka Masak Lemak; young jackfruit cooked in coconut milk. There are innumerable renowned and distinguished Malay dishes; many of which can only be had at home. The best way to experience typical Malay food is to be invited for makan [meaning 'to eat', in Malay] in a Malay home. There are also regional dishes which are specialties of different parts of the country. One of the most celebrated Malaysian dish worldwide is Beef Rendang; a must-have for celebrations and special occasions! Soup is not necessarily prevalent in Malay cuisine; however there is a soup or stew that is particularly popular Sup Kambing [mutton soup], made of mutton bones, shanks or ribs slow simmered with aromatic herbs and spices. Pork however is forbidden in Malay cooking as it is against religious beliefs to consume pork. Another famous Malay classic is the 'meat-on-a-stick'Satay. Chicken, beef or mutton satays are cooked over hot charcoals and served with fresh cucumber, onion and a spicy peanut dipping sauce. The spicy peanut dipping sauce is what makes satay special, and great for dipping ketupat, a Malay rice cake.
Many Malay restaurants and stalls serve what is called Nasi Padang; the name originated from Padang, a district in West Sumatra. It is not one particular dish but rather a meal of rice served with any number of meat, fish, poultry and vegetable dishes. The rice can be plain [nasi kosong] or lightly flavored such as nasi kunyit [turmeric rice]; rice spiced with turmeric, or nasi minyak [ghee rice]; rice cooked with ghee [clarified butter]. A wide array of dishes are available for you to choose to eat with your choice of rice; from highly spiced and tongue-burning hot dishes, to mild, aromatically spiced stews and sauced dishes, and delicious deep-fried foods. Some of the popular dishes are Sambal Udang or Sambal Sotong; prawns or squid in a spicy chili belacan sauce. Ayam Panggang;grilled chicken Malay-style, Otak Otak [fish mousse]; a mildly spiced coconut milk fish mousse steamed or grilled in banana leaves. Other popular dishes are Sambal Tahu Goreng; deep-fried tofu topped with sambal sauce, Daging Masak Kicap;beef cooked in a dark-sweet soy sauce and Ayam Kampung Masak Lemak Cili Padi; free-range [village] chicken cooked in santan [coconut milk] and cili padi [Thai bird chilies]. The all-time everyday favorites and quick-fix's are Nasi Goreng [fried rice] and Mee Goreng [fried noodles] cooked Malay style. Another everyday favorite is a delicious, satisfying noodle dish called Laksa; fresh rice noodles, garnished with fresh cucumbers, onions, lettuce and served in a savory and tangy fish soup or gravy.
Nasi Kerabu or Nasi Ulam, is a regional specialty from the state of Kelantan on the east coast of Malaysia. Traditionally, the rice is tinted bright blue from petals of flowers calledbunga telang [clitoria in English]. For a family size serving of rice, hundreds of these petals have to be sun-dried and boiled in water. There are several varieties of local herbs; daun kentutdaun kuducekur, seven types of daun larak andkucing seduduk, which is used to tint the rice in different colors; red, black or blue. The most used variety for Nasi Kerabu is the 'blue color' variety of petals. This naturally tinted 'blue rice' is served with Ulam. Ulam is combination of fresh aromatic herbs; local mint, basil, lemongrass, kaffir lime leaves, turmeric leaves and raw vegetables; bean sprouts, long green beans, shallots, cucumber, are combined together with strong flavored ingredients such as salted fish, dried prawns, fish crackers, kerisik [fried grated coconut] and other savory garnishing.
One of the most unique Malay culinary creation is Roti Jala['net' bread] which is a sort of crepe or thin pancake. It is made from a crepe-like batter of plain flour, eggs, butter and coconut milk with a dash of turmeric for coloring. A special mould or cup with small holes is used to make a 'lacy' crepe, cooked briefly over a hot greased griddle. Roti Jala is an ideal accompaniment to dishes with lots of rich curry sauces or gravy, and is usually served during special occasions. Desserts are often served after a meal or an an afternoon snack; many are home-made although most are easily available from local hawker stalls and restaurants especially during Ramadan, the religious fasting period. Malay desserts are quite exceptional, using ingredients such as Santan [coconut milk], fresh grated coconut, palm sugar and a unique plant leave called pandan or pandanus [screwpine]. This locally grown plant leave is used often in dessert making. It lends essence rather than a taste, much like the ubiquitous vanilla bean. During the Malay New Year [Hari Raya or Eid], the variety of cakes and dessert are endless; many are unique creations made by home chefs, not found anywhere in the culinary circle of the dessert world!

Sunday, November 21, 2010

Vanilla Ice Cream:In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon'is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard. 
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight). 
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator until softened.


Vanilla Ice Cream Recipe:

2 cups (480 ml) half-and-half
5 large (90 grams) egg yolks
2/3 cup (130 grams) granulated white sugar
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
Note:  Half and Half cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.



Chocolate Torte:Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven.  Lightly coat a 9 x 3 inch (23 x 8 cm) springform pan with melted butter or spray with a nonstick cooking spray. Line bottom of pan with parchment paper.
Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both with plastic wrap and bring to room temperature (about 30 minutes).
Meanwhile, melt the butter and chocolate in a stainless steel bowl placed over a saucepan of simmering water.
Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer (can also use a hand mixer). Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Beat in the vanilla extract and melted chocolate mixture.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. Using a rubber spatula or whisk,folda small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or the batter will deflate.
Pour into the prepared pan, smoothing the top. Bake the cake for about 50 - 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs. Cover with plastic wrap and place in the refrigerator for a few hours or up to a few days.
Ganache:Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. If desired, add the liqueur.
Assemble:Remove torte from refrigerator and brush any loose crumbs from the cake. Place on a wire rack, top of the cake facing down (so now the bottom of the cake is facing up). Put the wire rack on a baking sheet. In this way if the chocolate ganache drips it will fall on the baking sheet, which makes clean up easier. Pour the ganache into the center of the cake. Spread the ganache with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating. If there are any bare spots on the sides of cake, cover with ganache. If there is leftover ganache, strain to remove crumbs, and with a hand mixer or whisk, beat until light and fluffy. Place in a piping bag, fitted with a Wilton 1M open star tip, and pipe rosettes on top of the cake. Decorate with mini robin eggs or other Easter candy, if desired. Refrigerate cake. I find this cake is best served the next day as it allows the flavors to blend.Cut the cake in small slices with a sharp knife, wiping off the knife after slicing each piece. If you have problems cutting the slices, warm the blade of the knife under hot running water before cutting each slice.

Chocolate Torte:
6 largeeggs,separated
1 cup(226 grams) unsaltedbutter, cut into small pieces
9ounces (255 grams)semisweet or bittersweet chocolate,chopped
1 cup (200 grams) granulated whitesugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Ganache:
8 ounces (227 grams)semisweet or bittersweet chocolate,chopped
3/4 cup (180 ml) heavy whippingcream
2 tablespoons (28 grams) unsaltedbutter
1 tablespoon or brandy (optional)
Garnish:
Mini Robin Eggs (candy coated malted milk candy) or other Easter Candy


Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.
Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
Makes 12 - 4 inch tarts.

Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Butter Tart Filling:
1/3 cup (70 grams) unsalted butter, softened
1 cup (215 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
1/2 cup raisins or 1/2 cup pecans or walnuts (toasted and chopped) (optional)