Sunday, April 25, 2010

Glutinous Rice Dumpling (Bak Cang)

well...so boyfriend's parents had been stayed in Sydney for a week
they came for holiday...



 today i have learnt how to make Bak Cang from his mum : ))

Ingredients:

 500 gr garlic
500 gr shallot
1 kg lean pork
 Shitake



Dried shrimp



 Glutinous Rice
Dried Chestnut
 Red Bean Paste
Bamboo Leaves
Long Strings (For binding leave)

Direction:

soak the glutinous rice
 roughly about 2 hour


 soften the bamboo leaves with hot water

boil the dried chestnut until tender



fry the shallot until golden brown



fry the garlic until golden brown as well



fry dried shrimp and shitake



saute the lean pork 

P.S : it will produce some water during cooking, we need to cook until it's really dry

put in some soy sauce, salt and pepper

and then mix with the fried shallot; gralic; shitake; and dried shrimp



Bak Cang's filling

How to make dumpling:

put a spoon of rice in the leave



put a spoon of filling on the top of the rice



cover again with rice



shape the dumpling and bind them with string

P.S: shape a dumpling is not as easy as we see.
it has taken me several time to make a perfect shape.
i need to practice a lot

but....

so far i have made about ten dumplings : ))))))))
hahaha...
*proud*

10 out of 35 dumplings...LOL

aren't they beautiful???



we need to boil those dumplings for 3 hours time

WOW~~

atm, we are still in our 3rd round to boil those dumplings
it will be ready at 9.30 tonight..


as we have started to make dumplings from 12.30 this afternoon
9 hour to produce 35 dumplings
@.@


the first round of dumplings were ready at 6.30 just now



tada~~~ heavenly nice dumplings 
XD





Wednesday, April 7, 2010

Chicken Rendang

i have found a chicken rendang's mix few days ago at grocery
and i cooked it today : )
it was easy and simple



follow the instruction



3 packets in it


1st packet : curry powder



add 100 ml water to make a paste


curry paste


2nd packet : coconut powder



add 150 ml water



coconut milk



prepare the chicken


heat oil in a wok


saute curry paste until fragrant 


add coconut milk



put chicken



turn heat to minimum and cover

stir occasionally
cook for about 30 minutes

when the chicken is ready, put 3rd packet to the chicken and mix


chicken rendang is ready to serve 




Sunday, April 4, 2010

coconut pancake

i stayed at home for the whole saturday
weather slightly change a bit cold
and home is the best to stay at : )

i just wanted to make something
but i ran out of rice flour and coconut cream
still need to go out and buy
with my very messy binded hair, i thought no one in the street..who knows??? CROWDED!!!
hahaha...i was the ugliest one yesterday..:p

what did i make??

COCONUT PANCAKE 

what we need are:

1. Rice flour - 170 grams
2glutinous rice flour - 3 tbsp
3. baking powder - 1 tsp
4. palm sugar - 1 block
5. coconut cream - 220 grams
6. shredded coconut - roughly 3 to 4 tbsp (optional) *

* i added shredded coconut to add texture for the pancake



7 . eggs - 2 L eggs
8. sugar - 3 tbsp
9. pinch of salt

 mixed all of the ingredient together to make pancake's batter



on non-stick fry pan, heat up a bit oil



take a spoonful of batter then pour it on the pan


P.S : turn the gas to minimum
to avoid any burnt


flip over the pancake
pan fry until slightly golden brown


arrange them in a plate



serve with melted palm sugar

P.S: to melt the palm sugar,add a bit water; chop finely the palm sugar;
bring to boil


best serve as breakfast or afternoon-snack


= )


Hop!! Hop!! ........ Happy Easter