I'm back with a recipe to share. Hehe. Curry puffs or better known as "Epok-Epok". I chose sardines as the fillings because I prefer sardines to potatoes or eggs. Hehe. My brother prefer sardines too. My dad, I think he eats both. Haha.
Before frying
After frying
Ingredients:
Skin 2 cups of plain flour 60 ml sunflower oil (or any flavourless oil) 180 ml water 1/2 tsp salt
Filling
1 can of sardine (drained) 5 chillies (chopped) 3 chilli padi (chopped) 1 onion (chopped)
Method:
To prepare the filling, heat oil and fry onions and all the chillies until soft.
Add the drained sardines, and mix.
Stir and mash the mixture. Then, set aside to cool before being used as fillings.
Put sifted flour and salt into a mixing bowl.
Rub oil into flour until it resembles fine breadcrumbs.
Make a well in the centre and add in water to bind.
Turn the pastry onto a floured tabletop and roll out to 1/4cm thickness.
Cut into a round with a 5cm round pastry cutter.
Put a dessertspoon of filling in the centre of each pastry round.
Fold pastry into half to enclose the filling.
Seal by pinching and fluting the edges.
Deep-fry curry puffs in hot oil until golden brown. Drain on crushed absorbent kitchen paper.
I decided to prepare some cupcakes for my short trip tomorrow. So I made Steamed Caramel cake aka Nona Manis, and Steamed Pandan Cake. So yup, it's green and brown!!! Colours of nature. Hehe.
They are soft and fluffy. The pandan ones remind me of the custard layer for Kuih Putri Salat. The recipe is almost the same, so I guess that's why.
I shared the recipes for Nona Manis previously. The recipe for the Steamed Pandan Cake is similar to the Nona Manis, except for the syrup preparation part.
Steamed Pandan Cake
So soft!!!
Steamed Caramel Cake
Just the way I like it!!!
Ingredients: 150 g sugar 100 ml hot water 70 g butter 75 ml evaporated milk 1 egg, beaten 150 g plain flour 1 tsp bicarbonate of soda 1 tbs pandan paste pinch of salt
Method:
Place the 150g of sugar and hot water in a saucepan and heat gently until sugar dissolves, followed by butter.
Boil mixture for a few minutes until completely melted and a syrup is obtained. Allow mixture to cool and pour it out into a measuring cup (you need 160 to 170 ml)
Add the milk, beaten egg and pandan paster to the cooled mixture and stir well to combine.
Sift the flour and bicarbonate and salt into a mixing bowl. Make a well in the centre and pour in the liquid. Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooden spoon or balloon whisk for a smooth batter.
Fill small muffin cups three-quarters full of batter and steam for 20 to 25 minutes.
My mother used to make Puteri Salat when I was young. I have made this before. I am making it again because I felt like feeding my cousin's family with this delicious kuih. And it is so easy to do.
Ingredients: (A) Bottom layer: • 300g glutinous rice, washed and soaked for 4 hours • 4 tbs of coconut milk (Kara) • 250ml water • 1/2 tsp salt (B) Top layer: • 2 eggs • 1 egg yolk • 100g sugar • 150ml coconut milk (Kara) • 50ml water • 1 tbsp pandan paste • 3 tbsp plain flour • Pinch of salt
Method:
Drain glutinous rice.
Pour (A) on to the steaming dish, and stir to ensure that it is equally mixed.
Steam for 30 minutes or till cooked.
Remove from steamer, and press it firm.
Mix eggs, sugar, coconut milk and pandan paste until sugar dissolves. Add all the other ingredients and stir well until smooth then strain to avoid lumpy flour.
Pour on to glutinous rice and steam for 20-25 minutes or till cooked.
I tried making tortilla skin previously. So today, I tried making pita bread. Pita bread is so much easier to do, and I prefer pita tortillas. So most probably I'll make this again soon. I did two fillings today, scrambled eggs and another one is a marinade that I got from watching Nigella. I so love her shows!!! The pitas are soft and chewy. Nice!!!
Ingredients:
Pita:
1 ½ cup flour
¾ tsp salt
½ tbs sugar
1 tsp yeast
¾ cup water
1 tablespoons vegetable oil
Filling:
(A) Smoky Chicken
Chicken fillets
Chopped garlic
Sesame oil
Oyster Sauce
Honey
Chilli powder
Marinade for at least 3 hours. After marinating, pan fry the marinated chicken until golden brown, and it’s ready to be stuffed into the pita.
(B) Scrambled eggs with crabmeat
Egg, lightly beaten
Diced tomatoes
Diced crabmeat
Pepper
Salt
Heat up the pan, and add a bit of oil. Put in the eggs, and start to stir when the egg starts to set. Then, add in the diced tomatoes and diced crabmeat. Add in pepper and salt to taste. Now, it’s ready to be stuffed into the pita.
Method:
Pita:
Combine honey, oil and water.
Combine flour, salt, sugar and yeast into a bowl.
Add the wet mixture into the dry mixture, and mix.
Knead the dough on a floured surface for about 5 minutes.
For soft pitas, dough should be a little sticky. If it’s dry, add a little more water (1 tbs at a time).
Lightly oil the dough surface and a clean bowl. Put the dough in the bowl, cover with a clean dishtowel and let rise for about 1.5 hours.
Divide dough into 4 portions.
On a lightly floured surface, use a rolling pin to roll each ball into a 15cm circle.
Cover dough and let rise about 30 minutes or until slightly puffed.
On a greased baking sheet arrange 2 dough rounds. Bake in bottom of a 250 degree C oven for 5 minutes or until bread is puffed.
Remove from oven.
Combining the two:
Heat up the pita in the toaster.
Dice the tomatoes.
Spread a bit of mayonnaise on the pita. Then, stuff the chicken fillet and diced tomatoes.
Spread a bit of mayonnaise on the pita. Then, stuff the scrambled egg with crabmeat, and diced tomatoes.
And it's ready to eat!!!
You can skip the vegetables if you don't like them.
I had extra coconut fillings from the fried onde-onde that I made previously. So I decided to make Kuih Dadar with it. Hehe. I love Kuih Dadar!!! Hehe. But I think my father going to eat most of it. Hmm.
