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Friday, February 12, 2016

Tom Yum Fried Rice

This is a simple to make tom yum fried rice. This recipe do not use ready made tom yum paste but home made. The paste can be kept refrigerated for about 1 week.







Ingredients 
4 bowls of cooked white rice
100gm thinly sliced chicken 
1 carrot ( grated or cut into cubes)
100gm prawns (cleaned but leave tail intact)
100gm cauliflower florets
3 lemon grass- sliced diagonally , the white part only
6 bird eye chillies - leave whole /cili padi
4 calamansi lime leaves (daun limau purut)
2 eggs (beaten ) - optional
salt to taste

Tom Yum Paste

10 dried red chillies, break into small parts and soaked in hot water for 20mins. 
2 nips garlic
3 rose shallots
1 tsp dried prawns/udang kering (optional) -soak in water for 15mins and drain
1 1/2  tsp fish sauce 

Prepare the tom yum paste first. Blend everything together into a paste. Heat about 1/2 oil 
Saute the ingredient until fully cooked. Dish out and use as required.


For the fried rice :

Heat 2 tbsp oil. Add in chicken, cauliflower and carrot. Saute until change colour, in between add in prawns. Stir for a minute  and then add in rice. Stir fry the rice with the ingredients. If using eggs, push the rice to a side , add 1 tbsp oil , and pour in the beaten egg. Stir a bit then mix into the rice mixture.  Add in the tom yum paste as required. Add a few drops of fish sauce if required. Throw in the bird eye chillies, lemon grass and lime leaves. Adjust seasoning. Add a bit of sugar if required. 
Dish out and serve. You can make a egg omelette separately and serve instead of adding it to the dish. In Melaka, the egg is served separately with the rice.


Sunday, February 7, 2016

Makmur Coconut Orange Cookies









Pastry 

Dry Ingredients:{Sift}
400g Flour 
1/2 Custard Powder
1/2  cup Corn Flour

Wet ingredients: {Mix well}
250g unsalted butter
2 tsp castor sugar
1 egg yolk
1/4 tsp salt
1 tsp orange rind
2 tbsp orange juice

Filling
100 gm dessicated coconut
50gm roasted peanuts, discard skin, pounded coarsely 
4 tbsp icing sugar
1 cup milk
1 tbsp corn flour


In a wok, add in all the filling ingredients, and keep stirring until dry. Leave to cool.


For the pastry, 
Beat butter,castor sugar,egg yolk until well mixed. Then add in rind and juice. Mix well. 
Add in dry ingredients and mix well. Use hand to combine all ingredients until become a dough. If its crumbly add more juice. Wrap in a plastic wrap and refrigerate for 30mins. 
Take a gold size dough and flatten it with a rolling pin, Place a tsp in the center an seal it and shape like a leaf . Bake in a preheated oven 180C and bake for 15mins. Once done , coat the cookies with icing sugar . Keep in air tight container. Serve with coffee or tea!

Note: You can make in round shape and place them in cute paper cups too!!







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