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Kuih
Lapis or Layered cakes
INGREDIENTS
To
prepare:
-
Boil
225ml coconut milk with sugar & pandan leave until sugar
dissolves
-
Remove
mixture into two portions
-
Add
red coloring to one portion
-
Pour
a thin layer of batter into aluminium tray and steam till set
-
Pour
in a red layer and steam
-
Alternate
the colors and steam until batter is nearly finished
-
When
last layer is to be poured in, add a little more coloring into
batter to give it a deep red color, pour this over as the last layer
and steam
To
serve
2.
Ketupat (Rice Cakes)
Ingredients:
3 cups uncooked rice
coconut leaves
Method:
Wash rice and discard water. Leave to dry. Half-fill uncooked rice in
coconut leaves, and wrap. Boil in water for 4 hours or longer, changing
the water 2 or 3 times. Remove and hang to dry.
3. Rendang
Rendang
is a traditional dish originated from Indonesia. There are many
versions to this recipe. Mine was taken from a man who's
livelihood is selling "Padang" food, like rendang. This
dish is also a dish made at every Eid for us here in Singapore and
Malaysia. It's good with rice, ketupat or bread. Hope you'll
enjoy the recipe...What you need:
1/2 kg beef, cubed
1 tbsp curry powder
2 inches galangal}
2 lemon grass }
4 cloves garlic } all these, grind to a paste
2 medium onion }
2 inches ginger }
1 box Kara coconut milk
2 tbsp chilli paste
1 Tumeric leaf and 2 or 3 lime leaves
Salt to taste
What to do:
*Firstly, grind together lemon grass, galangal, garlic, onion and
ginger.
*Add ground items with chilli paste and curry powder and marinade that
with the cleaned beef for 30 minutes.
*Heat oil in a big pot, add the coconut milk, let it boil for about 5
minutes.
*Add the marinated beef with all the marinade into the pot. Stir
through. After about 5 minutes, turn the heat to low and let it
simmer. Also add in the fragrant leaves at this point. Add a
little water if you think it's a little dry. Let it simmer until beef is
tender, for about 1 or 1 1/2 hours. Don't forget to stir
every once in a while so as not to burn the dish.
*Season with salt.
4.
Lemang
Product
description
The product is derived from whole grain rice, long grain rice, big
broken grain rice or broken rice from which the husk has been removed.
Color and appearance
The product is of white color and has natural smell of rice flour. There
is no stuffy, rancid or undesirable smell. It is completely free of
husks and any foreign substance. No other type of granules except for
rice granules is in the microscopic appearance. The product consists of
rice granules forming themselves into an aggregated group and/or
appearing independently. Each rice granule is of 2 to 9 micrometer with
appearance.
How
to cook the LEMANG
Content
1.
Gluttonous Rice (11/2 kati )
2.
Grated Coconuts
3.
Some Salt
4.
Banana leaves
5.
Bamboos
Marinate
the gluttonous rice for 6 hours.
Crush
the grated coconuts and pour the milky content in the rice.
Clean
the bamboos and insert the banana leaves in the bamboo as an internal
wrapping.
Put
the rice with the coconut milk in the bamboo. Then add the salt.
After
that put the bamboos filled with the rice on top of the fire, let it
grille but you have to move the bamboo so that the rice inside does not
get burnt.
Serve:
The
Lemang can be eaten with the Rendang or any other curry that one
prefers.
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