samosa

yesterday, my mother and i made this. vegetarian samosa. she found the recipe somewhere in magazine and prepared the filling. when i get back home, i helped her with samosa folding with the aid of youtube tutorial! haha. never made samosa before, so, we have no idea on how to fold it nicely. that is why, as the result, this samosa have different shapes and sizes! haha. they don't neat enough anyway. but as we kept on practiced, the shape become better and nicer! :P


ingredients (for filling):
5 # potatoes - diced
frozen mixed vegetables
*dried shrimp
*4 shallots
*2 garlic
onion - chopped
1 tbsp curry powder
1 tbsp chilli paste
spring onion
salt to taste
butter
* to blend

methods:
1 - heat butter. add in blended items and stir until fragrant. add in chopped onion and curry paste and chilli paste. stir well until all spices are fragrant.
2 - add in diced potatoes and keep on stirring. add in some water and let potatoes become tender.
3 - after potatoes become tender, pour in mixed vegetable and spring onion. season with salt. keep on stirring until the mixture is dry.
4 - turn off heat and let it cool before folding it into samosa.

kuih keria

this dish is my father's favourite. poor him, my mother rarely made them because she is a working wife, so, she hardly find time to make them. i would call it my mother signature dish! ;p well, actually, my mother seldomly making any kuih..hehe. first reason is there's not many people would eat them (because we're small family), and the other reason is she is working and tired after she got home. here goes the recipe:

ingredient:
sweet potato (about 5 to 6 number. medium size)
flour (about a cup)
salt to taste
castor sugar (about a cup)

method:
1 - boil sweet potato together with the skin until soft and tender.
2 - remove the skin and mashed it.
3 - add in flour (the amount is depend on individual. some people love to add more. i prefer just enough to prevent sweet potato become too sticky). but those who sell this kuih, they usually put too many flour and kuih usually become too hard and taste of sweet potato is gone ;(
4 - season with salt.
5 - shape the mixture into donut shape and leave it for a while before frying.
6 - heat oil and fry this kuih until golden brown.
7 - after all mixture are fried, heat another wok and pour in sugar (enough to coat). stir for a while and pour in fried kuih keria in it.
8 - at this point, we have to keep on stirring kuih keria to be coated with sugar until sugar become quite sticky. *do not let it caramelized! be careful not to break kuih keria while stirring.
9 - serve either hot or cold.

since my mother use only small amount of flour (about a cup), so, as result, after frying, this kuih is crispy on the outside but soft in the inside. totally delicious!! i never buy this kuih at outside stall actually because they usually tasted more floury rather than sweet potato.

bingka roti berlauk

today, it's the first day for all Muslim around the world start fasting. Happy Ramadhan Mubarak to all. for today, mother asked me to make "Bengkang Roti Berlauk" while my sister, she volunteered herself to make some donuts. mother already printed out the recipe, so, i just followed it. here is the result:

i use meat for the topping. you can use chicken instead.

i guess, the bread base is quite moisture. no need much of chewing process. haha.

somehow it tastes like Malay traditional delicacy, "Cara Berlauk". note to myself, i may need to lessen curry powder in the meat mixture tho.

cekodok

cekodok a.k.a jemput-jemput, or in english..err, i'm not sure? fried fritters? fried batter? haha. you name it :P although it is the simplest recipe for evening tea, but it has won many appetites. it is the quickest recipe yet tasted so delicious. so, as for today's evening tea, my father requested me to make him some cekodok. usually, we serve this cekodok with a special sauce, my mother's own recipe.

the batter

tadaa..the result. crispy at the outside, soft at the inside

the recipe:
dried anchovies - halved
2 large onion - chopped
2 red chillies - sliced thinly
kuchai leaves/chives
small prawn
salt
all purpose flour or cake flour (it makes the best!)
1 tsp baking powder

enough water to mix (preferably cold water)

mix everything in a bowl and meanwhile heat the oil. deep fry the batter until crispy and golden brown. serve with chilli sauce or peanut sauce.

special sauce:
500ml water
2 tbsp chilli paste
2 tbsp chilli sauce
1 tbsp tomato ketchup
2 garlic - crushed
3 cm ginger - crushed
1 tbsp vinegar
1 tsp salt
1 tbsp sugar

mix everything and let it simmer. leave it on heat longer to make it thick.