KOLEH KOLEH

This is a traditional kuih made of green bean flour, coconut milk and sugar. In the olden days, the flour has to be prepared from scratch but now it's easily obtainable from the supermarket or bakery outlet. Before cooking this tasty  Koleh Koleh ,  you have to prepare the coconut crumbs (tahi minyak), sugar syrup then only you can proceed in making this kuih.

LONGAN TEA

This longan tea is subtly sweet, warm in nature and a favorite in boosting energy level.   It is made with dried longan, brown sugar, ginger and tea leaves.

 Longan contains niacin which aids metabolism, keep the digestive system healthy,  very soothing and calming effect on the nerves. The dried longan is  obtainable from chinese medicall hall.

In case the pandan leaves are not available, do omit them since these are for fragrance only.

FISH CURRY

Cooked this favourite dish to be taken with naan. This Fish Curry is free from coconut milk but tasted wonderful. The chili powder can be adjusted to suit your taste but mine very spicy and tangy, the way my family like it. If you want thicker gravy add less water, best eaten with plain rice, naan, prata or even dosa.

BUBUR KELEDEK

This dessert is made of sweet potato, coconut milk and sugar. Quite easy to prepare and the variations are endless, you can use yam, green beans, tapioca, red bean and many more instead of sweet potato.

KUIH ROSE

A traditional kuih of South East Asian, made of rice flour, wheat flour and coconut milk. It is so crunchy and delicious. You need a special mould to prepare this fried snack. First the brass mould  is heated in hot oil before dipping  into the batter then drop into hot oil. It has mild sweet taste, need patience to prepare since you have to fry it individually but very addictive.

INGREDIENTS

100g rice flour
100g wheat flour
50g sugar
175ml coconut milk
1 egg
salt
oil for frying
brass mould

METHOD

1. Whisk sugar and coconut milk until sugar has dissolved.

2. Add an egg, beat until well blended. Strain the batter.

3. Put in sifted flour, mix well. If too thick add more water.

4. Heat the oil, put in the mould to heat up. Remove the mould from oil and dip into the batter.

5. Drop the coated mould into hot oil. Shake to remove from the mould. If not you can use skewer to  remove.

6. Fry until golden brown, remove from pan and drain on absorbent kitchen towel.

7. Store in airtight containers.

MY TRICK

A) For easy removal, dip batter to coat only up to 3/4 sides of the mould not all.

B) Use medium heat to ensure uniform cooking and avoid it to turn dark color.

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