SAGO PATTIES

Most popular snack ever tried on the net. After seen most of my friends posted this vada on their site so I'm tempted to try.

It is quite simple to prepare, the only time taken is soaking of the sago pearl between 2-5 hours before you can proceed to make this delicious treat. Soaked mine for 5 hours, do adjust the spice level according to your taste.

To have perfect patties, make sure you squeeze out the water if not the dough becomes too soft and very wet. Best eaten hot with your favorite chutney or as it is.


INGREDIENTS

1 and 1/2 c sago pearl
3 medium potato mashed
1 C ground peanut
4 T coriander leaves
2 Big onion chopped
3 green chili chopped
1 tsp salt
1 tsp chili powder
1 in ginger chopped
1 tsp cumin seed
vegetable oil for frying

METHOD

* Soak sago for 2 to 5 hours then drain and squeeze out the water.

* In a mixing bowl, combine together all the ingredients.

* Shape into small ball, flatten slightly and shallow fry them.

* Remove and drain on absorbent paper. Serve hot with your favorite sauce.

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COCONUT COOKIES

One of my favorite cookies, what I love most about this Coconut Cookies recipe is the dough, it has right consistency that makes shaping and cutting them such an easy task.

If you are using freshly grated coconut, dry roast for a few minutes until the moisture evaporates. At the time of baking, the entire kitchen is filled with nice aroma came from the coconut. Really delicious, you can't stop eating them.

Make sure to check them just before 10 minutes since it is easily browned, this Coconut Cookies  recipe yields 20 cookies.

RED BEAN MUFFIN

Wanted to bake muffin, checked my pantry and found a pack of red bean paste. So far never tried baking muffin with red bean.

Without further delay, mix up everything and substituted the milk with grape juice for a change. I'm very happy with this experiment, Red Bean Muffin  turns beautifully and quite tasty too.

CHOCOLATE FUDGE

Fudge is a sweet confectionary, extremely rich and frequently flavored with cocoa. It is made by mixing sugar, butter and milk, heating it to the soft ball stage at 240 F (116 C) then leave to cool and later is cut into cube to serve.

This recipe is easy to make and delicious. Make this fudge as your ultimate fudge indulgence.

INGREDIENTS

1/2 C butter
1 C sugar
2 C rolled oat
2 T unsweetened cocoa
1/2 C milk
1/2 C chopped nuts

METHOD

* Melt the butter, add sugar, cocoa and milk, stir until thicken about 5 minutes.

* Now add oat and nut, stir well.

* Pour into 8 sq in greased pan and let cool.

* Cut into squares and enjoy!

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SAYUR LODEH (VEGETABLE W/COCONUT MILK)

This gravy is a must to accompany lontong (compressed rice cake), most popular breakfast dish of  Malaysia/Singapore. It is mainly vegetables cooked in coconut milk, other vegetables such as long bean, brinjal and young jackfruit could be added to the gravy.

To serve, put few pieces of lontong together with sambal, serunding (spiced grated coconut) then topped with sayur lodeh. It is easily available on mornings at most hawker centers. You can also take this gravy with hot steaming rice as a side dish.

INGREDIENTS

1 small cabbage
250g yam bean (sengkuang)
1 carrot
3 pieces firm beancurd
3 pieces tempeh (fermented soya bean cake)
2 lemon grass bruised
1 in lengkuas (galangal) sliced
1 piece turmeric leaf
3 cups coconut milk
3 cups water
3 TB cooking oil
salt and sugar to taste

GRIND
10 dry chill (soak to soften)
10 shallots
4 cloves garlic
3 TB dried sliver fish (soak and rinse)
2 ins fresh turmeric root
1 in ginger

METHOD

* Cut each tempeh and tofu into 4, shallow fry until light brown, drain.

* Cut the vegetables, for carrot and yam bean, cut into sticks.

* Heat the oil, fry the blended ingredients until fragrant add the the lemon grass and lengkuas.

* Add the carrot, salt, water and yam bean, bring to boil. When boiling add the tofu, coconut milk, turmeric leaf and tempeh, cook until vegetables turns soft, stirring frequently.

* Now add salt and sugar to taste, ready to serve with lontong (rice cake) or white rice.