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Showing posts with the label Kueh & Snacks

Mee Siam Goreng Paste Tuna Twist by Lucinda Lau

Puff Pastry Tuna Twist is a popular Snack at home and at gatherings. It's crispy and taste so yummy. I added Prima Taste Mee Siam Goreng Paste to the tuna to get a spicy and tangy taste.

Ingredients
3 piece puff pastry
1 can Tuna, drained
1 packet Prima Taste Mee Siam Goreng Paste
1 tbsp melted butter
3 - 4 tbsp cheese
1 egg, beaten (for egg wash)

Method
Add the Prima Taste Mee Siam Goreng Paste into the drained tuna. Mix well. Cut the 3 pieces of puff pastry into a circle using a cake tin.Place 1 circle on a lined and greased tray. Brush circle with melted butter and spread out tuna and cheese onto circle. Leave a space at the edge. Place 2nd piece of puff pastry on top.Do the same for the 3rd piece of pastry.Use a small coffee cup, mark the centre of the pastry. Divide the the pastry into quarters, start cutting from the mark centre. Then divide every quarter into 4 equal parts.You should have 16 sections.Twist 2 sections together and twist the ends together.You should have 8 sections n…

Rempah Udang by Alan Goh

Makes 16-18 rolls

Rempah Udang Filling100g freshly grated coconut
50g dried shrimp, rinsed and pounded into a floss
100g shallots, minced
1 packet PRIMA TASTE Sambal Chili Paste
60g thick coconut cream
4 tbsp sugar
1/2 tsp salt
2 tbsp cooking oil

Glutinous Rice250g glutinous rice
250g coconut milk + 1 tsp salt
Bunga telang (blue pea flower) juice as needed
Water for soaking rice as needed
banana leaves cut into 12 cm squares, 16-18 pieces, blanched in hot water for 5s
toothpicks as needed

Method
Divide the glutinous rice into 2 portions and soak in water and bunga telang juice respectively for at least 2 hours.
Drain the rice and steam each portion for 10 min.
Pour half of the coconut milk over each portion of rice and mix well.
Steam for another 10 min.
Mix the two portions of rice in a mixing bowl and set aside to cool down slightly.

While the rice is steaming, prepare the filling
To a heated wok add 2 tbsp cooking oil.
Add minced shallots and saute until translucent and aromatic.
Add Prima Sambal Chili Pa…

Abalone Mee Sua Cake by Janice Looi

Ingredients
55g Minced Meat (marinate with Woh Hup Abalone Sauce, pepper and sesame oil)
3pcs Shallots
2cloves Garlic
150g fresh Chinese yam, peel & shred
Small handful of dried scallops, soaked
600ml Water
150g Mee Sua (Rice Vermicelli)
Chopped Spring Onion/Parsley

Method
1 Heat up pan with oil, saute shallots and garlic till fragrant. Add minced pork and stir fry to pale in colour.
2 Add the Chinese yam and dried scallops till cook and removed set aside.
3 Boil water and add in rice vermicelli, follow by WohHup abalone sauce, pepper and sugar. Test taste and continue to cook till gravy almost dry.
4 Add in Chinese yam mixture together with spring onion and parsley. Mix evenly and pour on a greased tray or mould, leave to set.
5. Unmould or slice to serve.

Spicy Salted Egg Yolk Popcorn by Patricia BeBe

Ingredients:
Corn kernels - 1 cup
Salted Butter - 4tbsp
Knorr Salted Egg Yolk Powder - 3tbsp
Dry Mixed Herbs - 2tsp
Paprika - 4tsp ( ur preference )

Method:
1) Pop popcorn in a covered pot. Set aside.
2) Melt butter in pan, add in all seasoning & stir well. Off the Heat, pour in popcorn & mix well. Enjoy!

Kueh Baker Pandan by Tay Ai Whey

Ingredients

300g plain flour
300ml water
300ml coconut milk
150g caster sugar
60g unsalted butter
3 eggs
10 pieces of pandan leaves blend with 100ml water to get the pandan extract juices
Sesame seeds as topping

Method

Preheat the oven at 180 °C and greased the baking tray with some melted butter.

Beat the eggs and sugar till sugar dissolves. Add in the coconut milk and pandan flavoured water followed by the melted butter. Combine them well and add in the sifted plain flour. Mix them well by using the slowest speed of the mixer.

Pour the batter into the greased pan and sprinkle some sesame seeds on top.

Bake for about 30-45 minutes or until the top is golden brown in colour and a skewer comes out clean when tested.

Let kueh cool in the tray before turning out.

Cool completely before cutting into desired sizes.



Ngor Hiang by Tay Ai Whey

Ingredients

1 sheet of beancurd skin
50g fish paste (I bought from wet market)
150g of minced pork
10 prawns peeled, cleaned and finely chopped
100g water chestnuts finely chopped
2 stalks spring onions diced
1 small onion finely chopped

Marinade

1/2 teaspoon salt
Dash of white pepper
2 teaspoons sesame oil
1 tablespoon corn flour
1 tablespoon shaoxing wine

Place the minced pork, fish paste, chopped shrimps, onions and spring onions in a mixing bowl and marinate with the abovementioned sauces. Mix well until everything is well combined.

Cut the beancurd skin into 14cm by 9cm and set aside. Use a damp clean cloth to wipe away the excess saltiness on the skin.

Mix corn starch water to seal the edge of the roll later.

Method

Place a tablespoon of filling in the centre of the beancurd skin. Apply some corn flour water, fold beancurd skin over the filling, roll over to meet the other side.

Using fingers and press lightly on the roll and flatten it. Repeat with remaining beancurd skin and…

Kueh Lapis by Brenda Khaw

Ingredients
500g Butter
15 Egg Yolk
8 Egg White
270g Sugar (separate into 2 portions, 135g each portion)
1 tsp Cream of tartar
100g Plain flour
2 tsp Rempah spice
*ALL INGREDIENTS MUST BE IN ROOM TEMPERATURE

Method
Get ready a 8" square baking tin lined with baking paper.
Preheat oven at 170 degree C.
<USE ONLY UPPER HEAT>
(1) Mixing bowl 1, beat egg yolk with 135g of sugar until white n thick.
(2) Mixing bowl 2, cream butter until light n creamy.
(3) In 3 batches, slowly beat in egg yolk mixture (1) into butter (2).
(4) Sift in plain flour,,rempah spice into (3) mix well with a spatula. Set aside
(5) Beat egg white, cream of tartar and 135g sugar in a clean mixing bowl to a firm peak.
(6) By using a whisk, gently FOLD egg white mixture (5) in 3 batches into the flour mixture (4) in one direction until well combine.
(7) Check OVEN to make sure is UPPER HEAT ONLY. Heat up baking tin in the oven for 30 sec, remove from oven, scoop in 3 tbsp of mixture into baking tin, spre…

Kueh Lapis by Brenda Khaw

Ingredients
500g Butter
15 Egg Yolk
8 Egg White
270g Sugar (separate into 2 portions, 135g each portion)
1 tsp Cream of tartar
100g Plain flour
2 tsp Rempah spice
*ALL INGREDIENTS MUST BE IN ROOM TEMPERATURE

Method
Get ready a 8" square baking tin lined with baking paper.
Preheat oven at 170 degree C.
<USE ONLY UPPER HEAT>
(1) Mixing bowl 1, beat egg yolk with 135g of sugar until white n thick.
(2) Mixing bowl 2, cream butter until light n creamy.
(3) In 3 batches, slowly beat in egg yolk mixture (1) into butter (2).
(4) Sift plain flour, rempah spice into (3), mix well with a spatula. Set aside
(5) Beat egg white, cream of tartar and 135g sugar in a clean mixing bowl to a firm peak.
(6) By using a whisk, gently FOLD egg white mixture (5) in 3 batches into the flour mixture (4) in one direction until well combine.
(7) Check OVEN to make sure is UPPER HEAT ONLY. Heat up baking tin in the oven for 30 sec, remove from oven, scoop in 3 tbsp of mixture into baking tin, spread…

Onion & Garlic Pancake by Jumi Tan

Step 1: In a large bowl, add in 3 cups of plain flour and 2 eggs. Mixed well.
Step 2: Add in minced garlic, chopped onions and chopped spring onion. Mixed well. Adjust accordingly to your liking.
Step 3: Add in seasoning of salt and pepper to taste. U can add in a little curry powder or other spices if U like.
Step 4: Add in water little by little to form a thick glue like texture, not runny pls
Step 5: Heat up your wok and get ready to deep fried. Pour an amount of batter into the chinese wok spatula. After abt 1 min or so, the pancake should slide off easily off the spatula.
Step 6: Continue to deep fried them until both side is golden brown. Size should come up like a ham chim peng diameter. Serve with sweet thai chili sauce is damn shiok!



Spicy Shrimp Paste Glutinous Rice Roll aka Pulut Panggang by Zen Yip

Ingredients for Spicy shrimp paste: 100g dried shrimps, 10 dried chillies (soaked and removed seeds), 2 fresh chilli padies, 2 cloves garlic, 6 cloves shallots, 1 thumb-sized fresh tumeric, 1 thumb-sized roasted balacan

Method: Pound them altogether and blend them. Heat oil and pan-fried them. Add dash of salt and sugar to taste. Let it cool for later use.

Ingredients for glutinous rice: 1 cup of glutinous rice, 1 cup of fresh coconut milk (I bought grated coconut to extract the juice to 1 cup), 6 pieces of pandas leaves, 1/2 tsp salt.

Method: Wash the rice and cook the rice in a rice cooker. Add the coconut milk and pandan leaves together with the rice to cook for 15mins. Once the rice is cooked, let it cool for later use to wrap.

Method for rolling: Prepare banana leaves and cut to a size of 15cm by 12cm. Soaked banana leaves in hot water for 10mins till soft. Let it dried and cooled. Scoop 1 tbsp of rice, flattened it and some spicy shrimps paste to place it at the centre of the…

Chee Cheong Fun by Kirsten Syn Quan Yip

Flour mixture
100g rice flour
10g tapioca flour
10g corn flour
350g water
3 tsb oil

Sauce -
5 tsb soy sauce
2 tsb sweet soy sauce
5 tsb hot water
Sesame oil

Toppings- sesame seeds, green onions, fried shallots

1. Stir and mix well the flour mixture. Set aside. Boil water in steamed.
2. Oil your steaming tray (buy from Daiso). Spoon the flour mixture into tray, just a thin layer will do
3. Steam on high heat for 2-3 mins
4. Quickly roll
5. Serve with fried shallots, sesame seeds and soy sauce gravy




Chwee Kueh by Jumi Tan

Woman’s Weekly recipe
Pre 30 mins
Cooking 1 hour
Make 20-25 pieces

Topping
- half cup of oil
- 8 shallots, sliced thinly
- 6 cloves garlic, chopped finely
- 150g dried radish, rinsed and chopped finely (buy from supermarket)
- 3 cups of water
- 2 drops dark soy sauce, for colour
- half cup of diced carrot (woman’s weekly healthier recommendation, I didnt follow/use)
- half cup of long bean (woman’s weekly healthier recommendation, I didnt follow/use)
- salt and sugar to taste

Chwee Kueh
- 2 cups rice flour
- 2 tablespoon corn flour
- 1 teaspoon salt
- 5 cups water
- 2 tablespoon oil

1. To make topping, heat oil in a wok over medium-low fire. Stir-fry shallots till golden brown. Remove from wok and drain in kitchen paper. Set aside.
2. In the same wok, stir fry garlic for 1-2 mins. Add dried radish and stir fry over medium-high fire for 3 mins. Add water and bring to a boil. Lower fire and simmer, covered.
3. Stir in dark soy sauce. Add carrot and long beans. Turn fired to medium-high…

Corn Hoon kueh by Eliz Lim

Ingredient -
1 pkt ( portion) of green bean powder (90g)

2 portion of sugar ( est 180g )
* as per preference on sweetness level

5 portion of water ( milk, coconut milk or coco ( est 450ml ) plus 300 ml of water .. Own preference on the milk and water %

Frozen corn ( quantity as per required )
Or banana. ( sliced )

Banana leaves ( cut into pcs as per preference , put in hot water for abt 20 Secs to soften it )

Steps :
1. Boil the banana leave - put aside , boil frozen corn for 5 mins, drain and put aside .

2. Stir in gradually 1 portion green bean powder to 2 portion of sugar, 5 portion of water * ( milk, coconut milk or cocoa ).

3. Keep stirring in one circular direction

4. Once it's thicken, can put aside ( away fr stove ) and start to wrap. Wrap like a Nasi Lemak style and secure with tooth pick .

5. Keep in fridge for 2 hours and ready to serve.


Ginger candy by Jumi Tan

Step 1: Cut up a whole piece of big ginger into slices (2 mm in thickness), simmer in slow fire in half a cup of water until dry >>> This step (to soften)

Step 2: Add in fresh orange juice (3 oranges, do not include pulp), 3 tablespoon of sugar and continue to simmer until dry. This step (to infuse flavours)
Step 3: Take it out and lay it on a plate. Cool down and dust with sugar & let it dry for 8 -10 hours outside. It's a slow making process but totally worth the effort.
Step: Once dry completely store in container
P/S: If U have a food dehydrator....BETTER!



Kueh Dadar by Jeannie Lee

Crepe Batter ingredients 
6 pandan leaves - chopped n blend with water to extract the pandan juice
250ml water
150g All purpose flour
1 egg, beaten
60ml coconut milk
Pinch of salt

Coconut Gula Melaka filling
220g gula melaka, cut into smaller pieces
180ml water
250gm freshly grated coconut
8 pandan leaves, tie knotted

Coconut filling
In a saucepan, add gula melaka, pandan leaves and water. Simmer till gula melaka melt, add in fresh grated coconut. Mix well n allow the coconut fully absorb the gula, set aside.

Crepe

In a mixing bowl, add flour and pour in the beaten egg and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy if needed, add in a little more water if it
is too thick. Sieve batter.
In a shallow pan over a low flame, grease a little oil, scoop 2tbsp of batter into the centre and swirl the pan to coat it forms a thin crepe. Once the crepe is cooked, place on a plate, put 2 heaped tbsp of coconut filling on the crepe and roll up like a Spring …

Kueh kodok by Janet Chia‎

Ingredients
1) Bananas 5-6pcs
2) Plain flour, 80 g
3) Rice flour 20 g
4) Brown sugar 1 tbsp (if banana is sweet without sugar could be considered)
5) Salt a little
6) Dried shredded coconut 2 tbsp (or more) optional

Method
1) Smash banana into puree and add in all ingredients and mixed evenly. (If too thick, you can add bananas or water. Add flour if is too watery)

2) Heat up oil, scooped up the right amount of banana batter with a spoon and into the frying pan. Fry until golden brown.

Note
If like it soft and smell of banana, add more bananas.




Ondeh Ondeh by Tan Connie

Abt 45pcs

Ingredients
300g sweet potatoes after boiled n mashed
Abt 250g glutinous rice flour
One packet gula melaka (chopped in cubes or shaved coarsely)
One fresh coconut grated clean
Some knotted pandan leaves
A pinch of salt

Steps
1. Brush clean the sweet potatoes. Boil it in a pot of water with some knotted pandan leaves.
2. Test the potatoes if cooked by poking it with a fork. It should poke thru easily if cooked. Scoop up and leave to cool slightly.
3. Then peel the potatoes skin and mash it almost smooth.
4. Add the flour together with mashed potatoes and form a dough, with some water from the boiling pot.
5. Roll the balls and insert a cube/cubes of gula melaka into each ball by pinching together to seal it. Do it gently or it may burst.
6. Start to steam the grated coconut in a tray with a pinch of salt for 5-8mins.
7. Take out tray frm steamer n leave to cool.
8. Boil a new pot of water with some pandan leaves. When it starts to boil, slide in the balls gently n cover lid, …

Traditional Hainanese Kueh / 传统海南粿-蒸压粑 by Michelle Heng

My mother's recipe

Ingredients

400g old ginger
500g grated fresh coconut
250g granulated palm sugar
1200g glutinous rice flour
50g plain or rice flour
20g salt
Water
Pandan leaves

Steps
1. Shred old ginger finely (cut diagonally along the grain/fibre of the ginger) and air dry them in a colander overnight (or up to one to two days).
2. Fry the ginger in a non stick pan (without any oil) over medium high heat till they almost dry up (a little brownish & crinkly), takes about 15-20 mins.
3. Add palm sugar and grated coconut and stir thoroughly. Fry till the palm sugar melted and coat all the ginger and grated coconut. Ensure these are thoroughly coated, cooked and not wet so that the coconut won't turn bad when left in the open air environment (not overnight though). This step would take about another 15-20 mins.
4. Remove from heat and set aside to cool.
5. Dissolve the salt in a jug of room temperature water.
6. Combine the two types of flour in a big mixing bowl, make a ho…

Baked Apple Pie Roll Ups by Tay Ai Whey

Ingredients
10 slice white bread
1 can apple pie filling
80g melted butter
100g caster sugar
1 teaspoon cinnamon

Method

Preheat oven to 180°C

Cut the crusts off the bread and roll each side flat with a rolling pin. Mix cinnamon and sugar on a small plate.

Pour the apple pie filling onto a plate. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.

Dip each piece into melted butter and then roll in the cinnamon sugar.

Place seam side down on a parchment lined pan and bake for 15 minutes. Serve warm. Enjoy!!!


Apom by May Chong

Ingredients

A
Rice flour 250g
Yeast 1/4tsp
Egg 4
Castor sugar 100g
Water 280ml
B
Coconut milk 300g

Method
1. Mix well A until sugar dissolve, set aside for 2 hours.
2. Add in B mix well.
3. Heat up wok, wipe a thin oil into thw wok for only one time.
4. Use small heat, pour 1 ladle batter into wok,use glove hang up 2side of the wok and quickly make a circle round to make a nice round shape, deep-fry slowly until golden brow, serve.