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Fried Spring Rolls

Ingredients:6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste:

2 tablespoon corn starch
5 tablespoon of water

Method:

Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Cook’s Note:

For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.

http://rasamalaysia.com/recipe-fried-spring-rolls/

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Posted by on March 23, 2012 in Snacks

 

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Hum Cheem Peang

Ingredients For Yeast Dough:

450 gm plain flour
250ml water

Method:

1. Sift flour onto table, add water gradually and knead into a smooth dough, taking about 20 minutes.
2. Place dough into an oiled container, cover with a piece of damp cloth and put on the container lid.
3. Set aside for 48 hours for dough to ferment. (Dough will take a longer or shorter time to ferment depending on weather conditions). The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnut:

450 gm prepared yeast dough
250 gm sugar
375 gm plain flour
125 ml water
1 tbsp bicarbonate of soda
1/2 tsp alkaline water

Filling Ingredients:

1 tbsp five-spice powder
1 tbsp salt
a little water for brushing

Method:

1. Dissolve bicarbonate of soda in 125 ml water and add to yeast dough. Add sugar and alkaline water and knead for 5 to 10 minutes.
2. Add sifted flour and knead well. Sprinkle top with some flour, cover with a piece of damp cloth and set aside to proof for 1 hour or longer.
3. Sprinkle some flour on table top. Roll out dough into a rectangular sheet.
4. Sprinkle some five-spice powder and salt over dough. Dip a brush with some water and brush over mixture lightly.
5. Roll dough up like a swissroll and cut into 2.5 cm slices. Flatten each piece into a thin round shape with a wooden roller.
6. Deep fry in hot oil till golden brown. Drain off excess oil on absorbent paper.

http://www.roseskitchenette.com/

 
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Posted by on September 6, 2011 in Snacks

 

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Yam Cake Recipe (Or Kuih)

Love 4 Yam Cake

Or Kuih (Yam Cake) Recipe

Recipe by: Bread et Butter, Su-Yin Koay

For the kuih:

• 1½ bowls yam, diced into 1-2cm cubes
• 1 bowl rice flour
• 2 tablespoons wheat starch*
• 2 bowls water
• ½ – ¾ bowl dried shrimps (heh bee) – I used ¾ bowl because I cannot express how much I love an abundance of it in or kuih
• 5 shallots, finely chopped
• 1 teaspoon five spice powder
• ½ teaspoon salt
• ½ teaspoon white pepper

For the topping:

• deep fried shallots (I buy mine ready fried from Chinatown)
• spring onions, sliced finely
• red chillies, sliced finely
• dried shrimps (heh bee), chopped finely and fried (optional – you can just put more heh bee in the actual cake)

Method:

1. Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. This should take about 3-5 minutes.

2. Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns.

3. In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste. Take care to ensure there are no lumps in the mixture.

4. Add the flour mixture into the pan slowly, and stir until everything forms a thick paste.

5. Add the salt, pepper and five spice powder, and mix well.

6. Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked.

7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp. Some chilli sauce on the side is also highly recommended.

* The wheat starch helps to make the or kuih softer in texture. If you can’t find this, you can substitute it with an equal quantity of corn starch.

http://rasamalaysia.com/yam-cake-recipe-or-kuih/

 
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Posted by on September 4, 2011 in Snacks

 

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