Keropok Lekor Recipe

Ingredients:

1 kg fish (ikan parang or ikan kembong)

500g sago flour

Salt to taste

125ml water

Some ice-cubes

1 or 2 pandan leaves

How to cook:

1. Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
2. Make slits along both sides of the fish, then scrape off the meat; discard the bones.
   
3. Pound, chop or mince the meat finely, adding salt to taste.
4. Add some ice cubes and continue mincing the fish meat.
   
5. Add sago flour and water.
   
6. Stir the mixture until it becomes a soft dough.
7. Dip your hand in the sago flour and roll the dough into a cylindrical shape.
8. Boil a potful of water.
   
9. Add in one or two knotted pandan leaves.
   
10. Drop the keropok lekor into the boiling water.Wait for it to float and remove with a slotted spoon.
    
11. Set aside to cool.
12. Cut the pieces diagonally into thin slices.
    
13. Dry in the sun thoroughly, then deep-fry in hot oil.

To serve:

Serve with chilly source (normally serve)

Wajik Recipe

Ingredients:

300g glutinous rice (cleaned, soaked for 4 hours & drain)

700ml thick coconut milk (from 2 coconuts)

3 Pandan leaves (knotted)

175g granulated sugar

Pounded
250g rock sugar

200g palm sugar

How to cook:

1. Steam glutinous rice for 30 minute. Remove to a tray and leave to cool.

2. Bring to the boil coconut milk and pandan leaves. Stir over medium heat.

3. Add the remaining ingredients. Keep on stirring till very thick

4. Put in the glutinous rice. Stir non-stop for 30-40 minutes over low heat till the rice is very thick and oily.

5. Remove from heat and level into a tray. Leave to cool before slicing.

To serve:

Slice and put into a plate.

Chapati rolls Recipe

To make Chapati

Ingredients:

375 g Atta flour or roti flour

1 1/2 teaspoons Salt

1 tablespoon Ghee or oil

250 ml / 1 cup Lukewarm water

How to cook:

1. Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
2. Stir salt through the flour, then add ghee or oil and rub in with fingertips, as though making pastry.
3. Add the measured water all at once, moisten all the flour and mix to a firm dough.
4. Knead dough for at least 10 minutes or until dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.
5. Gather dough into a ball, put into a small bowl and cover tightly with plastic food wrap.
6. Leave for 1 hour or longer. This resting period is also vital for making light, tender breads.
7. Divide dough into balls of even size, about as big as a large walnut or small egg.
8. Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round if possible.
9. Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
10. Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
11. Turn it over and place second side down.
12. After a further minute, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender. Wrap the cooked chapatis in a tea towel

To make Chapati Rolls

Ingredients:

6 pieces chapati

6 lettuce leaves

185 g. canned tuna

3 tablespoons Thousand Islands Dressing

6 stalks spring onions(scalded)

ground black pepper to taste

Thinly sliced 4 cm. in lenght

1 medium cucumber (remove middle)

1 medium carrot (blanched)

How to cook:

1. Trim sides of the cluriruti to produce a rectangle.
2. Put lettuce at the two opposite sides, smear Thousand Island Dressing
3. Arrange cucumber and carrot slices, top with tuna. Sprinkle black pepper
4. Roll from one end, tie with a spring onion. Repeat with the remaining ingredients.

To serve:

Serve at once.

Reference site: http://www.foodmalaysia.net/recipe_collections/chapati-rolls

Malaysian Banana Cake Recipe

Ingredient:

250g Wheat Flour
6-8 pieces banana(smashed)
Banana flavour
230g butter, softened
1/4 tablespoon salt
140g fine sugar
3 eggs
1 tablespoon baking powder
5 tablespoon milk powder
1/4 baking soda

How to cook:

1. Sieve wheat flour, baking powder, baking soda and milk powder together. Set aside.
2. Cream butter, sugar and salt until light and fluffy.
3. Add eggs in the batter and mix gradually till even.
4. Blend flour mixture into better.
5. Add banana and banana flavour. Mix until even.
6. Bake in a greased and floured loaf pan (5 1/2" x 9 1/2" x 2 1/2") at 180°C for 40-45 minutes.

To serve:
Cut into pieces and serve on the plate with your favorite drink.

Original References:
http://www.foodmalaysia.net/recipe_collections/malaysian-banana-cake

Puto (Rice Muffins) Recipe

Ingredients:

500ml coconut milk (from 1 coconut)

150g granulated sugar

1 teaspoon powdered star anise (optional)

120g grated coconut (white-part only), mixed with a little salt

Sifted

250g rice flour

1/2 teaspoon salt

3 teaspoons baking powder

How to cook:

1. Thoroughly mix coconut milk to sifted ingredients in a mixing howl to get a smooth mixture.

2. Add powdered Star anise (if used). Mix well. Fill greased muffin pans 2/3 full with the mixture.

3. Steam for 20-25 minutes or until done. (Muffins are done when toothpick or cake tester inserted in the centre comes out clean.)

To serve:

Serve hot topped with grated coconut or butter.

Original Reference:
http://www.foodmalaysia.net/recipe_collections/puto-rice-muffins