Monday, 23 April 2007

Char Kuey Teow

Sudden craving for this hawker food....
Made some myself.... but nothing like the authentic flavour from the streets of Malaysia... missing the extra OMPH!


Tuesday, 17 April 2007

Chicken satay

looking a bit burnt... used my 5 pnd stove grill... not bad turnout better than those i bbq

About 2 whole baby chicken deboned and cut into small cube pieces.

Marinade (combine in a bowl):

1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp chili sauce
1 tsp cumin powder (jintan putih)
1 tsp fennel powder (jintan manis)
1 tbsp ginger juice
1/4 tsp pepper
2 tbsp sugar
1 tbsp kicap manis
Salt to taste
1tbsp oil


Mix meat with marinade and allow to stand for more than an hour. Thread meat onto satay sticks or skewers. Skewers should be soak in water for 30 minutes to avoid burning. Grill for 10
minutes using stove griller. Drizzle some oil while cooking it.

Tips: The marinade is actually up to taste... if you do not want it too strong flavour of spice then the amounts should be reduced.

Satay sauce :


8-9 dried chillies, soaked in water
1/4 cup toasted, skinless groundnuts, finely ground ( if u have sainsbury around just grab a pack of salted peanuts n ground it)
1 stalk lemon grass (serai), lightly bruised
2cm piece galangal (lengkuas), lightly crushed
1 tsp belacan granules
1/4 cup tamarind juice
1 cup water
1/4 cup coconut milk ( coconut milk in the can)
Salt to taste
1 tbsp sugar


Heat oil in a saucepan. Add in lemon grass, galangal, chillies and belacan granules. Stir in coconut milk, water and tamarind juice and mix in sugar and salt. Bring to a low boil. Add in groundnuts and allow the sauce to simmer a while. When oil rises to the top, dish out the sauce and serve with satay.

p/s: this was tried n tested.... was pretty good.

in the picture is the lazy version...

Tips: making the sauce is a hassle... get the ready bottled ones... ( i made mine myself cos i was too lazy to make my way to chinatown to get some...)

Lazy way to make: sambal paste+coconut milk+tamarind juice+grounded peanuts+ water + salt+sugar.... slow boil till oil rises. Voila! done....! taste? a bit compromised... but still OK.

YUM YUM... 5pnd grill worthed... gonna use it to make SATAY!!!
Most of the ingredients can be found in any Asian grocery stores(spices), others i bought it from chinatown...
recipes from : (slight / no modification)

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Saturday, 14 April 2007

Sweet and Sour Fish Fillet

Recent craving for sweet and sour dish... i made sweet and sour chicken and sweet and sour fish fillet...

As below the colourful sweet and sour fish fillet....


Tuesday, 10 April 2007

Kuih Dadar ( pandan pancakes with sweet coconut filling)

One of many malaysian's favourite kuih... for breakfast or for tea...
Ingredients :
for pancakes :
150g flour (sift)
1/4 tsp salt
2 small beaten eggs
250 ml coconut milk( i used canned coconut milk)
65 ml water
1/4 tsp of pandan paste
1/4 tsp pandan juice
Method :
  1. Sift the flour and salt into a mixing bowl.
  2. Make a well in the centre and pour in the eggs, coconut milk and pandan paste. Using a wooden spoon or whisk, gradually incorporate the lfour into the liquid, making a smooth batter free from lumps. (If you end up with lumps in your batter, strain the mixture throug a sieve).
  3. Thin the batter down with the additional 65ml of water. Mix well. Cover the bowl and allow the batter to stand for 20 to 30 minutes.
  4. To fry the pancakes, heat a small skillet over a medium heat. Lightly brush skillet with a little oil (If you are using a non-stick pan, there's no need to oil the base the skillet) Ensure the pan is sufficiently hot.
  5. Stir the batter. Use a small ladle to pour it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow the batter to set and just begin to brown.
  6. Flip the pancake over and allow the other side to cook, just for a few seconds. Turn the pancake cut onto a plate or tray.
  7. Continue making the pancakes, stacking the finished ones on top of each other as you along. As the batter tends to thicken, you may need to thin it down with a tablespoon or two of water as you go.
  8. Place a spoonful of the Sweet Coconut Filling in the midde of each pancake.
  9. Fold both ends in and roll pancake up around the filling

Sweet coconut filling


  • 100g palm sugar roughly chopped ( i used dark brown sugar)
  • 75ml water
  • 1 pandan leaf knotted
  • 100g grated coconut (used dessicated coconut cos cant find fresh ones here)


  1. Place the palm sugar and water in a pan and cook until the sugar dissolves.
  2. Simmer for 10 minutes until the liquid starts to thicken and become syrupy.
  3. Add the pandan leaf and grated coconut and continue cooking over low heat for 10 to 15 minutes until the coconut filling is thick and glossy.
  4. Most of the liquid should have evaporated.
  5. Cool and use as desired. Keep well if stored in a covered container in the fridge.