Apam Balik

This is a thicker version of Apam Balik or pancakes filled with peanuts and sugar. The edges of the pancakes are crispy, and the middle is softer. These street-snacks are popular in Malaysia and Singapore.




Apam Balik(Thick Version)

Ingredients

Batter
1 1/4 Cups All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Instant Yeast
1 Large Egg
2 Tbsp Cane Sugar
1 Cup Water

Filling
2 Cups Roasted Peanuts, coarsely ground
1/2 Cup Cane Sugar

Method

In a bowl, whisk together all purpose flour, baking soda, instant yeast, egg, sugar, and water. Wrap the bowl and refrigerate for 5 hours or overnight.

Lightly oil a small non-stick pan or a crepe pan (about 5 - 6 inches diameter) over a moderate heat. When the pan is hot, add about 1/2 cup of batter, evenly coating the pan. Cook for about 1 minute until the batter sets and form small bubbles. Sprinkle some sugar evenly and cover with a lid. Cook for another minute. Then sprinkle some ground peanuts on top of the pancake. Continue to cook until the pancake is light golden brown in color. Loosen the edges with a palette knife.Fold the pancake into half, and transfer it onto a plate. Slice into 2 or 3 pieces and serve warm.

Makes 4 5-6 inches Apam Balik

Apple Hand Pies

These Apple Hand Pies are some of the easiest pie to make. The apple filling is slightly sweet, tart and flavored with some cinnamon, nutmeg and all-spice. The pastry is buttery with a delicate crunch in every bite.




Apple Hand Pies

Ingredients

Filling
3 Apples, peeled, cored, and small chunks
1/8 tsp Grd Nutmeg
1/8 tsp Grd All-Spice
1 tsp Grd Cinnamon
2 Tbsp Butter
A Pinch Of Sea Salt
1 tsp Lemon Juice
4 to 5 Tbsp Cane Sugar
1 tsp Corn Starch

Pastry
1 1/2 Cups All-Purpose Flour
1 tsp Cane Sugar
1/2 tsp Sea Salt
1/2 tsp Grd Cinnamon
113 grams/1 Stick/1/2 Cup Unsalted Butter, chilled & small diced
3 to 4 Tbsp Cold Water

Method

Filling: Combine all the ingredients and cook over moderate heat. Cook until the apples are slightly soften and the sauce has thicken. Let it cool completely and refrigerate for about 2 hours.

Pastry: Combine the flour, sugar, sea salt, and cinnamon in a large mixing bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Add the cold water a little at a time until the dough is sufficiently moist. Gather the dough lightly with your hand until it just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and chill for at least 30 minutes before rolling

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Divide the dough into 2 pieces for easier handling. Place the dough on a floured board or surface. Roll out the dough into a rough rectangular shape, (about 28 x 22 cm). Trim the edges and cut into 4 equal size pieces. Place some apple filling in the centre of the pastry. Fold and gently press around the edges. Then seal the edges with a fork. Make 3 slits on the top of the pastry to allow the steam to escape. Continue the process with the remainder pastry and filling. Place all the filled pastry on a baking sheet.

Bake for about 18 to 20 minutes, remove from the oven and let cool slightly before serving.

Makes about 8 to 10 pieces of Apple Hand Pies

Roti John~Meat & Egg Bread

This is a popular fusion sandwich made with beef and egg mixture. You can find this street-snack throughout Malaysia and Singapore.

Note: You can substitute beef with chicken and Baguette with hot dog buns.



Roti John

Ingredients

Meat Mixture
1/2 lb (225 grams) Ground Beef
1/2 Cup Chopped Red Onion
2 Cloves Garlic, chopped
1 Tbsp Curry Powder
1 tsp Chili Powder
Sea Salt, to taste

4 Small Baguette (about 7 inches in length)
8 Large Eggs
1/4 Cup Chopped Red Onion
2 to 3 Green Chilies, seeded and chopped
1 Cucumber, thinly sliced
Mayonaise
Maggi or Kimball Chili Sauce
Unsalted Butter, at room temperature
Vegetable or Peanut Oil, for cooking
Freshly Ground Black Pepper

Method

Meat Mixture: Heat a pan or skillet over high heat and add the peanut oil. Mix in the red onion, cook until soften. Then mix in garlic and cook until the mixture is fragrant and sticky.

Add in the ground beef and continue to fry until the meat is almost cooked. Mix in the curry powder, chill powder, and season with sea salt. Stir-fry the meat mixture until browned and crisp. Remove and set aside. .

Make the sandwich: In a small mixing bowl, combine 2 eggs, 3 tablespoons of beef mixtures, some green chiles, red onion, and some sea salt. Mix well. Then slice a baguette in half but not all the way through. Butter both side of the bread. Heat a non-stick pan over medium heat, toast the baguette, butter side down until crisp and golden brown in color. Then lightly coat the pan with vegetable or peanut oil. Pour the eggs and beef mixture, When the egg is almost set, top place the baguette, pressing down lightly with a spatula, and then carefully flip over. Slide the sandwich onto a plate, spread some mayonaise on one side, and child sauce on the other. Then top with some cucumber slices, close the sandwich together and slice into two pieces.

Make 4 Roti John Sandwiches

Ondeh-Ondeh (Buah Melaka)

Ondeh-Ondeh or also known as Buah Melaka is one of the traditional kuih in Malaysia and Singapore. They are either made from sweet potato or glutinous rice flour. These cute little Ondeh-Ondeh are infused with Pandan juice and filled with palm sugar and then rolled in with some fresh grated coconut. The palm sugar that's in it, literally burst in your mouth when you take a bite. They are sweet, delicious, gluten-free and suitable for vegan and vegetarian too.




Ondeh-Ondeh (Buah Melaka)

Ingredients

250 g Glutinous Rice Flour
1 Cup of Pandan Juice
150 g Gula Melaka (Palm Sugar), chopped
1 Coconut, grated
½ tsp Sea Salt

Method

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 10 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the Ondeh-Ondeh in the boiling water. When the Ondeh-Ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. 
Coat the Ondeh-Ondeh with grated coconut and serve immediately.

Makes about 28 Ondeh-Ondeh

Note: To make the Pandan Juice. Blend 10 to 12 Pandan leaves with 250 ml water.

Raw Energy Bars~Chocolate Orange

These are gluten-free Chocolate Orange Raw Energy Bars. It's made from scratch using raw ingredients, such as Medjool dates, raisins, cashew, almond, cacao, orange zest and juice. If you are a fan of chocolate and orange combination, then you'll love this recipe. They taste really good!





Raw Energy Bars~Chocolate Orange

Ingredients

1 Cup (150g) Moist Medjool Dates, pitted and chopped
1/4 Cup (40 g) Raisins
1 Cup (140g) Raw Cashew Nuts
1/4 Cup (30g) Almond Meal
1/2 Cup (50g) Cacao Powder
A Pinch Of Sea Salt
1/2 tsp to 3/4 tsp Orange Zest
3 to 4 Tbsp Orange Juice (without pulp)
1 tsp Vanilla Paste


Equipment: Food Processor
5 x 7 inches Baking dish, lined with cling/plastic wrap

Method

Combine chopped dates, cashews, dates, and raisins in a food processor. Pulse and process all the ingredients together until the texture is fine. Then transfer the dates mixtures in a mixing bowl. Add in the almond meal, Cacao powder, sea salt, orange zest, vanilla paste, 3 to 4 Tablespoons of orange juice. Mix well with your hand until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with your palm or a small rubber spatula, and chill for about 3 to 4 hours before serving.

Pineapple Tarts (Open-Faced)

These are "Open-Faced" Pineapple Tarts, made with shortcut pastry. For this recipe, you'll need a pineapple cookie mold and with the option to decorate the top of the tart. Learn how to make them with my video tutorial, and Happy Baking.





Pineapple Tarts (Open-Faced)

1 Recipe Pineapple Jam

Pastry
450 grams All-Purpose Flour
30 grams Corn Flour/Starch
50 grams Confectioner’s Sugar
½ tsp Sea Salt
250 grams Chilled Unsalted Butter, cut into small pieces
1 tsp Vanilla Extract or Paste
2 Egg Yolks
2 to 4 Tbsp of Cold Water

1 Large Egg, beaten (egg wash)
Pineapple Cookie Mold

Method



Pineapple Jam: Roll the pineapple jam into a small cherry sized balls. (About 10 to 13 grams) Refrigerate until ready to use.

For the pastry: Combine the all-purpose flour, corn flour, sugar, and sea salt in a large mixing bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Mix in the vanilla extract and egg yolks and mix well. Then add the cold water a little at a time until the pastry is sufficiently moist. Gather the pastry lightly with your hand until it just smooth. Divide the pastry into 2 to 3 pieces, wrap it in plastic wrap, and chill for about 20 minutes before rolling.

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

Pineapple Tarts: Place the pastry a lightly floured board. Roll the pastry to about 5 to 7 mm thickness. Use the pineapple cookie cutter, and cut out the shape. Then fit the inner mold into the cookie cutter, press firmly, and remove the pastry and place on a baking sheet lined with parchment paper. Repeat the process with the remainder pastry. Brush the pastry with egg wash. Top with a ball of pineapple. Bake for about 18 to 20 minutes. Remove from the oven and allow to completely on a wire rack before storing in an airtight container.

Note: You can decorate the top of the pineapple jam/ball with a small cutout pastry as shown in the video.

Makes about 90 pieces of Pineapple Tarts

Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}

This Sweet Sticky Rice With Coconut And Mango is definitely one of my favorite Thai desserts. The “Nam Dawk Mai” mango variety is perfect for this sweet and a slightly hint of saltiness treat.




Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}

Ingredients

2 Large Ripe Mangoes (sliced or diced)
1 Cup/225grams Glutinous Rice, soaked overnight & drained
3/4 Cup Coconut Milk
1 tsp Sea Salt
3 to 4 Tbsp of Cane Sugar
2 Pandan Leaves, knotted
Toasted Mung Beans, optional

Coconut Cream
1/2 Cup Coconut Milk
1 Tbsp Cane Sugar
1 1/2 tsp Corn Starch
A Pinch of Sea Salt

Method

Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes.

Coconut Cream: Combine the cane sugar, corn starch, sea salt and coconut milk. Stir until the corn starch dissolves. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.

Sweet Sticky Rice: Combine the coconut milk, sea salt, sugar, and Pandan leaves in a saucepan. Bring it to a gentle boil, stir well. Let it simmer for about 10 minutes. Remove the glutinous from the steamer and transfer it to a mixing bowl. Add in the hot coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.

To serve: Spoon some sweet sticky rice into a small cup or bowl. Then place the molded rice on a plate, arrange the mangoes, spoon some coconut cream on top, and top with some toasted mung beans, if desired.

*You can also serve it in a mason jar with some diced mangoes, and top with coconut cream.

Serves 4

How To Make Kuih Bahulu

Kuih Bahulu is another popular Chinese Lunar New Year treats. Traditionally, they were baked in a cast iron mold and the heat came from the charcoal. Since, I don't have any of the stuff, I baked them in the oven with a simple Kuih Bahulu mold. The result was pretty good!





Kuih Bahulu

Ingredients

6 Large Eggs
150 g Sugar
1 tsp Vanilla Extract, optional
200 g Pastry Flour or Cake Flour, sifted
1/2 tsp Baking Powder, sifted
A pinch of Sea salt

Method

Preheat the oven to 400˚F/200˚C and lightly grease the baking tray.

Sift the flours, baking powder and sea salt and set aside.

In a mixer, whisk the eggs and sugar until fluffy and pale in color, about 8 minutes. Then add the vanilla extract (if using) and continue whisking for a couple of minutes. Fold in the sifted flours and baking powder gently until well combine.

Brush the mold with oil and place in the oven for about 3 to 4 minutes. Remove the mold from the oven. Fill the batter onto the mold and bake for about 10 to 13 minutes or until they are light golden brown in color. Lift the cake out with a thin skewer or toothpick and let it cool completely and store in an airtight container.

Makes 48 Pieces of Kuih Bahulu

Baked Potato Skins “Pepperoni Pizza”

These are Baked Potatoes Skins "Pepperoni Pizza". They are lightly crisp and the pepperoni, marinara sauce, and cheese mixtures provide the right amount of saltiness that is needed. I think these are perfect snacks for game day. 

*This is an updated post with a new video cooking guide. {Original Post Published on 01/30/2012}



Baked Potato Skins “Pepperoni Pizza”

Ingredients

Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt

Pepperoni Pizza/Filling
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor)

About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni

Freshly Ground Black Pepper

Method

Preheat the oven to 400˚F/200˚C.

Baked Potato Skins:Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

 Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.

Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni.

 Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.

Makes 8 Potato Skins-“Pepperoni Pizza”

Homemade Kaya~Coconut Jam

Kaya or Coconut Jam is a popular and delicious breakfast toast spread in Malaysia and Singapore. A perfect Kaya has to be smooth from hours of stirring. I have preciously shared some short cut recipe, but the traditional recipe and cooking method are the best. For this recipe, I opted for duck eggs for richer tasting Kaya. I have reduced the amount sugar and make some caramel instead. This recipe will yield thick, smooth and glossy jam. 





Homemade Kaya~Coconut Jam

Ingredients

2 Cups (6 to 7 )Large Duck Eggs
2 Cups Coconut Milk
1 1/4 Cup of Cane Sugar
4 Pandan Leaves, washed, dried & knotted

Method

Remove 5 Tbsp of sugar for the caramel.

Place the remainder sugar and duck eggs in a large mixing bowl. Whisk the eggs and sugar until the sugar dissolves. Then gradually add in the coconut milk and mix until well combine.

Place the sugar in a heavy cast-iron pot over moderate heat. Spread the sugar evenly. Once the edges of the sugar begin to brown, push the liquified sugar towards the middle of the pot with a wooden spoon. When the sugar turned brown in color, remove the pot from the heat.

Prepare a large saucepan fill with water and a piece of wet kitchen towel over low heat. Place the pot on top of the wet kitchen towel and
strain the egg mixture into the pot and add the knotted pandan leaves.

Start stirring constantly but gently with a wooden spoon for about 1 hour 30 minutes, or until the mixture is thickened, smooth and with spreadable consistency. Remove the pot and let the kaya cool down, and then discard the pandan leaves. Spoon the kaya into a clean airtight jar.

Note: You can leave the kaya at room temperature for 2 to 3 days, Then store the kaya in the refrigerator for about 2 weeks.

Makes 2 Cups of Kaya

Zesty Ketchup Prawns

This is a sweet, tangy, and sticky Zesty Ketchup Prawns dish. Shelled prawns are preferred for this recipe. This is best served with plenty of steamed rice, and they are really finger licking good!

*This is an updated post with a new video cooking guide. {Original Post Published on 01/02/2012}





Zesty Ketchup Prawns

Ingredients

1 lb/454 g Large Peeled White Prawns
2 Cloves Garlic, peeled and chopped
½ inch/about 2 tsp of Ginger, peeled and finely chopped
1 Jalapeno/Green Chili, seeded and finely chopped
1 Small Red Onion, peeled and finely diced
1 Tbsp Indonesian Kicap Manis
½ Cup Tomato Ketchup
2 tsp Red Chili Flakes
1 Tbsp Sugar
A few Grind of Black Pepper
3 Tbsp of Water
Sea Salt, to taste
3 to 4 Tbsp Peanut Oil

Method

Heat about 3 Tbsp of peanut oil in a pan over high heat. Pan-fry the prawns in batches until cooked. Remove the prawns and set aside. Leave about 1 ½ Tsp of the oil in the wok. Cook the garlic, ginger, chili, and onion over moderate heat until the mixture is fragrant and sticky.

Mix in the Kicap manis, ketchup, chili flakes, sugar, black pepper, water and give it a quick stir. Add in the prawns and stir until all the prawns are coated with the sauce. Season with sea salt if necessary. Transfer the prawns to a serving plate and serve immediately.

Serves 4

Cucur Badak

Cucur Badak is another popular savoury snack in Malaysia. It's made with steamed sweet potatoes with a spicy dried Shrimp floss with coconut filling. They are fried until golden delicious and taste really good.




Kuih Cucur Badak

Ingredients

2 (About 260 grams) Boiled Sweet Potatoes, peeled
100 to 120 grams All-Purpose Flour
¼ tsp Sea Salt
1 Cup of Dried Shrimp Floss With Lemongrass & Coconut
Peanut or Vegetable Oil, for deep-frying

Method

Prepare the dough: Mash the boiled sweet potatoes. In a mixing bowl, combine the mashed sweet potatoes with sea salt and all-purpose flour. Gather and lightly knead the dough. Divide the dough into 8 pieces.

To Shape: Make a well in the center of the dough. Fill with some dried shrimp floss and gather the edges of the dough and seal well. Roll and shape the dough into a ball. Then place the dough on a floured board, and press down lightly with your palm. Continue the process with the remainder dough and shrimp floss.

To fry: Heat enough oil over medium heat. Add the shaped dough and fry until golden brown in color. Remove from the oil and drain on paper towel. Serve warm or a room temperature.

Makes 8 Kuih Cucur Badak

Grilled Beef Salad~Thai Style

It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.




Grilled Beef Salad (Thai-Style)

Ingredients

2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

Dressing
8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar

Method

Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4

Stir-Fried Glass Noodles

Here is a simple Stir-Fry Glass Noodles' recipe, that I often make for my family. You can add some protein of your choice to make it a substantial meal.

Anyway, I would like to take this opportunity to thank all my loyal readers and YouTube subscribers for the supports you have given me throughout the years and wish you a Happy and Prosperous New Year, Cheers!




Stir-Fry Glass Noodles

Ingredients

150 grams Dried Glass Noodles, soak with warm water for about 10 minutes, & drained well
2 to 3 Tbsp Peanut or Vegetable Oil


3 Cloves of Garlic, peeled and chopped
½ Yellow Onion, peeled, halved & sliced
2 Large Eggs
1 Large Carrot, shredded

200 grams Bean Sprouts
1 tsp Chicken Granules or Sugar
2 Tbsp Light Soy Sauce


1 Tbsp Oyster Sauce
1 Tbsp Dark Soy Sauce
Freshly Ground White Peppercorns
Sea Salt to taste



Method



Heat the wok over high heat. Add some peanut oil and swirl to coat the wok. Remove excess oil, you’ll need about 2 Tbsp of oil.

Add yellow onion and garlic. Sir-fry until fragrant. Mix in the eggs, let it set, and gently move and spread it around. Then season with some white pepper and stir to mix. Toss in the glass noodles and stir and mix with a tong. Make sure the glass noodle is coated with the eggs.

Season the glass noodles with oyster sauce, light and dark soy sauce, chicken granules, sea salt, and white pepper. Toss well and mix in the carrots and bean sprouts. Continue to stir-fry until all the ingredients are well mix and the carrots and bean sprouts are just cooked, and serve warm.

Taiwanese Popcorn Chicken With Basil

This is my version of the popular Taiwanese-style Pop Corn Chicken With Basil's recipe. The marinated chicken pieces are lightly coated with sweet potato flour and deep fried until crispy. Then they are tossed with some deep-fried basil, sea salt, and white pepper. The chicken is absolutely delicious and best when served warm.




Taiwanese Popcorn Chicken With Basil

Ingredients

3 Pieces (about 360 grams) Skinless & Boneless Chicken Thigh, cut into bite-sized
½ Cup Thai Basil
¾ Cup Sweet Potato Flour or Corn Flour
Peanut Oil, for deep-frying

Marinate
1 Tbsp Chinese Cooking Wine
1 tsp Light Soy Sauce
2 tsp Sugar
2 tsp Grated/Chopped Ginger
2 Cloves Garlic, chopped
¼ tsp Sea Salt, or to taste
A few dashes of Ground White Pepper
A Pinch of 5-Spice Powder

Seasoning
¼ tsp Sea Salt
A few dashes of Ground White Pepper

Method

Combine the chicken with all the marinate ingredients and refrigerate for at least an hour or overnight.

Toss and coat the chicken with sweet potato flour.

Heat peanut oil over moderate to high heat. Carefully toss in the basil in the hot oil, use an oil splatter guard, if necessary. Once the basil is crispy, about 2 to 3 seconds, remove and drain on paper towel.

Fry the chicken in two or three batches until golden brown in color. Remove the chicken and drain on paper towel.

Place the fried chicken in a mixing bowl, toss with some seasoning and basil. If you like, crush the fried basil into the chicken and serve immediately with additional basil.

Malaysian Chili Pan Mee

Chili Pan Mee is a popular spicy Chinese Malaysian noodle dish. This dry version noodle is made with homemade Chinese's egg noodles and flavored with crispy and spicy roasted chili paste, garlic oil, and top with some savory meat, fried anchovies, and poached egg. To complete the dish, serve the noodle with some anchovy soup with Sweet Leaf. It's also known as Mani Cai or Sayur Manis in Malaysia.




Malaysian Chili Pan Mee

Ingredients

1 Recipe Chinese Egg Noodles Dough or Mee Hoon Kueh Dough
1 Recipe Savory Meat Sauce
1 Recipe Spicy And Crispy Chili Paste
2 to 3 Tbsp of Crispy Garlic Butter Oil
½ Cup Deep-Fried Anchovies
¼ Cup Crispy Fried Shallot
½ Recipe Anchovy Broth/Stock
1 ½ Cups Sweet/Mani Vegetables
4 to 6 Large Eggs
6 Scallions, chopped (garnish)

Savory Meat Sauce
400 grams Ground Pork
3 Cloves garlic, chopped
4 Shallots, peeled and slice
1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Cooking Wine
3 Tbsp Water
Sea Salt
White Pepper
Peanut Oil, for cooking

Method

Heat a wok or skillet over high heat and add the peanut oil. Add shallots, cook until golden in color. Then mix in garlic and cook until the mixture is fragrant.

Add in the ground pork and continue to fry until the meat is cooked. Mix in the cooking wine, soy sauce, and dark soy sauce. Stir-fry the meat mixture until browned and crisp. Moisten the meat mixture with some water, season with salt and pepper.

For the noodles: Divide the dough into 3 to 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin until as flat and thin as you can. Fold and dust the thin sheet of dough. Then slice the noodles into ¼ inch wide strips. Repeat the process with the remaining dough.

When ready to serve: Bring the anchovy broth to a boil. Add some vegetables. Season the soup with some salt and pepper. Meanwhile, bring another pot of water to a boil. Cook a portion of the noodles until al dente. Remove the noodles with a wire strainer and shake off any excess water. Then cracked in an egg into the boiling water. Let it the egg cook for about 3 to 4 minutes,use a wire strainer to scoop the egg.Remove and set aside.

To Serve: Place the cooked noodles in a serving bowl. Top with some savory meat, Spicy And Crispy Chili Paste, Crispy Garlic Butter Oil, Deep-Fried Anchovies, Crispy Fried Shallot, poached egg, and sprinkle with some chopped scallions. To savour: Toss everything together; adjust with additional Spicy And Crispy Chili Paste, if desired. Serve the Pan Mee with a bowl of sweet vegetables soup.

Serves 4 to 6

Malaysian Style Sardine Sandwich

This is a budget-friendly and nutritious Malaysian Style Sardine Sandwich recipe. It’s made with canned sardines in tomato sauce, which usually originates from South East Asia. The smell of these fishes can be overwhelming for many; but, that can be easily negated with proper amount of seasonings and fresh ingredients. Like the ones used to make these very tasty sandwiches. Besides being rich in omega-3 fatty acids, sardines are also a good source of vitamin D, calcium, B12, and protein. So, you may want to give them a try!

NOTE: This is an updated post with a video cooking guide. {Original post published on 02/07/12}




Malaysian Style Sardine Sandwich

Ingredients



1 Loaf of Slice Sandwich Bread
1 English Cucumber, thinly sliced
Thin Omelette (6 eggs)
Unsalted Butter, at room temperature (optional)


Filling
2 Can (215g/7 ½ oz each) Sardines in tomato sauce, removed bones

½ of Medium-Size Red Onion, finely diced

2 Fresh Red Chili, seeded and finely sliced
4 to 5 Kalamansi Lime or 1 Big Lime, juiced

Freshly Ground White Pepper
Sea Salt




Method



In a large bowl combines the sardines with the tomato sauce, onion, chili, lime juice, and season with generous amount of white pepper and some sea salt.

To serve, butter the bread, lay a piece of thin omelette, spread some sardine filling, layer with cucumber, and top with another piece of bread. Serve immediately with some fries or chips.

Serves 4 to 6

Bubur Cha Cha - Sweet Potato And Yam Pudding

Bubur Ca Ca or Sweet Potato And Yam Pudding is another traditional and very popular dessert in Malaysia. You can either serve this sweet dessert warm or cold. As for me, I prefer to savor them warm.

NOTE: This is an updated post with a new pictures and video cooking guide. {Original post published on 08/27/09}





Bubur Cha Cha - Sweet Potato And Yam Pudding

Ingredients

500 to 600 grams Assorted Sweet Potatoes, diced
1 /2 Small (150 g)rams Yam, diced
1 Cup Water
3 Pandan Leaves, knotted
1 Pack (500 ml) Coconut Milk
2 Tbsp Sago Pearls, rinsed
4 Tbsp Sugar or more to taste
A Big Pinch of Salt

Method

Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked.

In a medium saucepan, combine water and pandan leaves, sugar, and bring it to a boil. Mix in the coconut and simmer for about 10 minutes. Then add Sago pearls and cook for about 3 to 5 minutes. Lastly, add the steamed sweet potatoes and yam, and season with salt. Let it simmer for another 5 minutes. Serve warm, room temperature or cold.



{Original post published on 08/27/09}
By the way, I will be submitting my Bubur Ca Ca recipe for the Merdeka Open House 2009 organized by Babe in the City - KL. Malaysia will be celebrating 52 years of independence from the British on August 31st 2009. The theme chosen for this year’s virtual open house is My Sweet Malaysia. This is a great way to showcase some of the traditional sweet desserts from Malaysia. So, do remember to check out Babe in the City - KL blog on August 31st for some delicious sweet dessert recipes from Malaysia.

Pizza Cheese Balls

These Pizza Cheese Balls is a comforting and delicious treats. They are made from homemade pizza dough and filled with mozzarella cheese. Then, I brushed them with some melted garlic and parsley butter and bake until golden delicious. It's so easy to make, and everyone will just love it.

Note: This is an updated post with a new picture, recipe & video cooking guide. (Original recipe posted on Dec 20th, 2012)



Pizza Cheese Balls With Garlic and Parsley Butter

Ingredients

220 grams Mozzarella Cheese, diced (You’ll need 24 pieces)

Pizza Dough
450 to 480 grams All-Purpose Flour
1 tsp Sugar
1 Cup Warm Water
2 ¼ tsp Active Yeast
1 tsp Sea Salt
4 Tbsp Vegetable or Olive Oil

Garlic, Parsley & Butter
5 Tbsp Unsalted Butter
1 Tbsp Chopped Garlic
2 Tbsp Chopped Italian Flat-Leaf Parsley
½ tsp Sea Salt

Equipment: 9 x 13 inches Baking Pan, lined with parchment paper

Method

Make the dough: Put the warm water in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Working with a stand mixer, fitted with dough hook attachment. Place the flour and sea salt into the mixing bowl. Stir and mix well. Pour in the yeast mixture and stir to mix. Slowly add the vegetable or olive oil. Then turn the switch to low and knead the dough for about 10 minutes until it is smooth and elastic. Remove the dough from the mixer. Lightly knead the dough and place it in a lightly oiled bowl. Cover the bowl with a piece of cling film or kitchen towel. Set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Place the dough on a floured board. Divide it into 4 portions. Gently roll each piece into logs. Cut each log into 6 pieces. Gather the dough into round balls. Cover with cling film or kitchen towel for 20 minutes.

Press the center of each ball and filled with some diced cheese. Then wrap the dough around the cheese and continue with the rest of the dough and cheese. Cover the dough and let rest for another 45 minutes to an hour.

While the dough are resting. Melt the butter and stir in the garlic, parsley, and sea salt. Remove and set aside.

Preheat the oven to 375˚F.

Brush the risen dough with melted butter. Bake in the oven for about 25 to 30 minutes or until light golden brown in color. Remove from the oven and brush with the remainder melted butter. Serve warm.

Makes 24 Pizza Cheese Balls

The Chinese Hamburger ~ Rou Jia Mo

So, this is my take on popular Chinese Hamburger ~ Rou Jia Mo. It's a sandwich made with Chinese-style hamburger bun and filled with braised pork belly. They are simply delicious! Please check out my video tutorial on how to make these sandwiches at home.




The Chinese Hamburger ~ Rou Jia Mo

Ingredients

1 Recipe Chinese Hamburger Buns
1 Recipe Braised Pork Belly With Soy Sauce
1 Cup Chopped Chinese Celery

Ingredients (Braised Pork Belly With Soy Sauce)
2 lbs (about 900 g) Pork Belly, cut into ¾ inch chunks
1 inch piece Galangal, sliced
1 inch piece Ginger, sliced
1 Bulb Garlic, whole
6 to 7 Tbsp Malaysian Dark Soy Sauce (Caramel-Cheong Chan Brand)
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Rock Sugar
2 Tbsp Peanut Oil
3 (750 ml) Cups of Water
1 ½ tsp Sea Salt or to taste

Method

Bring a pot of water to a boil. Add pork belly chunks. Let it parboiled for 8 to 10 minutes. Then remove the meat, rinsed and drained well.

Heat a large casserole over high heat, add oil, and stir-fry the galangal, ginger, and garlic r until fragrant, about 20 to 30 seconds. Add meat and fry for a few minutes until the meat is well browned on all sides. Mix in the dark soy sauce, soy sauce, oyster sauce, stir until all the meat are coated with the sauce. Add the rock sugar, water and bring it to a boil, lower the heat, cover the casserole with a lid and simmer for about 4 1/2 to 5 1/2 hours, or until the meat are soft. Skim off excess oil and serve warm with hamburger buns.