Epok-Epok Sayur

Another popular snack - Vegetable Curry Puffs.  These are deep-fried pastry which are filled with stir-fried bean sprouts & chives and served with a chilli sauce. Following recipe yields about 30 pieces.

Note:  There are two videos showing how to "pleat" the edges of the curry puffs.  If you are using a noodle maker, divide your dough into about 25 g portions.

Dough Ingredients:
600 g plain flour
pinch of salt or according to taste
125 g margarine or butter
2 eggs, to be beaten lightly
200 to 240 ml water - it all depends on your flour, you might use less water

Filling Ingredients:
500 g bean sprouts, tail to be removed
2 medium-sized onions, to be peeled and coarsely cubed
3 pips garlic, to be peeled and finely sliced
1 tbsp dried prawns, to be soaked in warm water, drained and finely pounded
1 stalk fresh red chilli, to be finely sliced
6 chives, to be washed, dried and cut into 2 cm lengths
salt & ground white pepper to taste
2 tbsp cooking oil

Chilli Sauce Ingredients:
6 stalks fresh red chilli (big ones), to be deseeded (optional) and sliced
3 pips garlic, to be peeled and sliced
125 ml water
6 tbsp lime juice (from 2 limes) or white vinegar
80-100 g sugar (according to taste)
salt to taste

Method:

Sieve flour into a mixing bowl.  Add salt and butter.  Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients.  Then, add in beaten eggs and rub-in well. Lastly, add water a little at a time until a soft and pliable dough is formed. It is advisable to use the kneading hook of the mixer. Cover bowl with a damp cloth and leave aside for about 30 minutes.

In a pan, heat oil and add cubed onions, sliced garlic, sliced chilli and pounded dried prawns.  Stir-fry until fragrant and then, add beans prouts and chives.  Stir-fry for about 2 minutes and season with salt and ground white pepper to taste.  Remove from heat and drain filling in a colander over a bowl.  Set aside to cool down completely.

In a blender, add sliced chilli, garlic and 60 ml water.  Blend until smooth (I prefer to blend it coarsely). Pour into a saucepan and add balance of water, sugar and lime juice (or vinegar).  Bring to boil over medium heat. Season with salt and sugar to taste.  Remove from heat and leave aside.  The consistency of the sauce is just right i.e. not too thick or too thin.  Tip:  If your sauce is too thin, add a bit of steamed sweet potato and mix well.

Roll out dough to a thickness of 3 mm.  Use a dough cutter (about 8 cm Ø) to cut circles. Roll out each circle to make it a bit thinner.  Place about two tablespoons filling in the upper half circle of dough. Bring the lower half dough over the filling and press the sides lightly. Lift up the dough and pinch the sides decoratively. Place on a baking tray which is lined with baking paper.  Repeat procedure until dough is used up.

Heat oil (enough oil for deep-frying) in a wok over medium heat.  Add a few epok-epok at a time and fry slowly until golden brown on both sides.

Once done, remove to a tray which is lined with kitchen paper.  Serve hot with chilli sauce.

Bon Appetit!

Goreng Pisang (Fried Bananas)

A favourite tea-time snack for the family.  The secret to get a crispy and crunchy crust lies in the ingredients.  I must admit that I have tried several recipes and the crusts were not to my liking.  After experimenting a bit, I managed to get the proper crispiness and crunchiness this time.  Deep-frying them at a high temperature also plays an important role as this will minimise oil absorption.

Ingredients (serves 2):
10 medium-sized unripe bananas
150 g plain flour
100 g rice flour
50 g cornflour
1 tsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
350 ml mineral water
1 tbsp air kapur sirih (lime stone water) - check here on how to prepare
oil for deep-frying

Method:
In a mixing bowl, add flour, rice flour, cornflour, sugar, salt, baking powder and bicarbonate of soda. Add mineral water a little at a time and whisk together until no lumps can be seen.  Lastly, add in air kapur sirih and mix well.  Store in the fridge for about one hour.

Peel bananas and cut into two.  Then, slice into two lengthwise 3/4 way.

In a wok, heat cooking oil to a high temperature of about 185° C.  Dip banana pieces into batter (3 or 4 at a time) and add to wok.  Deep-fry until golden brown and quickly remove to a tray which is lined with kitchen paper.

Serve hot with a good mug of teh tarik or kopi.

Extra Tip:
If you have leftover batter, just store in an air-tight container in the fridge for a few days.

Bon Appetit!

Kuih Bakar Berlauk

A popular malay savoury snack in both Singapore and Malaysia.  This kuih has minced beef and red chilli slices topping and is normally baked in an aluminium mould over charcoal fire.  My mum used to prepare them this way during our kampong days but nowadays, they can be baked in the oven (even in the aluminium mould) and taste as good.

Ingredients:
250 g plain flour
1 egg
1 tin (400 ml) coconut milk
about 200 ml water, it all depends on the required thickness of the batter

150 g minced beef
1 small onion, to be peeled and finely chopped
a little cumin powder & salt to taste
1 tbsp cooking oil

1 spring onion, to be finely sliced
1 twig parsley, to be finely sliced
2 - 3 stalks red chillies, to be finely sliced
yellow food colouring
salt to taste

Method:
In a small pan, heat oil and stir-fry chopped onion until translucent.  Add minced meat and stir-fry until it changes colour.  Season with salt and cumin powder to taste. Remove to a bowl and leave aside. Variation:  One may use curry powder instead of cumin powder.  A little minced fresh ginger may be added for the extra umph!

In a bowl, whisk egg lightly.  Add in a little flour and coconut alternately until the required consistency is reached.  Then, add enough water to reach a not too thin or too thick consistency.  Bear in mind that if the batter is too thin, the kuih will be too soft or if the batter is too thick, it will be hard after baking. Then, add a little yellow colouring and mix well.  Season with salt to taste and add sliced spring onion and parsley.

Since my aluminium mould is still not "seasoned", I used my silicone mould from Tupperware below. This silicone mould does not need to be greased.

Add about a tablespoon of batter into the mould, sprinkle minced beef on top and place a slice or two red chillies.

Bake in a conventional oven at 180° C for about 20 to 25 minutes.  Once done, remove from oven and let if cool slightly before removing the kuih.

Serve warm or cold.

Bon Appetit!

Spiral Curry Puffs

A flaky and crispy delicacy which is normally eaten as a snack or during tea-time.  There are two different doughs involved and to get the spiral look, I will show you on how to achieve that step-by-step.  One can use any kind of filling but today, I am using my favourite Minced Curry Beef filling.  I would also like to mention that I made my curry puffs smaller as usual this time.

Ingredients (yields about 32 pcs):

1st Dough:
160 g plain flour
120 g vegetable shortening

2nd Dough:
300 g plain flour
60 g margarine
1 tsp salt
1 tsp sugar
160 ml water - it all depends on the flour, this time I added about 145 ml water

cooking oil for deep-frying

Method:
Mix 1st dough ingredients together until well combined.  Divide dough into 18 g balls and leave aside covered.

As for the 2nd dough:  in a mixing bowl, add flour & margarine.  In a small bowl, mix water, salt and sugar together.  By using the knead hook, knead until reaching breadcrumbs texture.  Add water miixture a little at time and knead until a pliable dough is formed. Divide dough into 32 g balls and leave aside covered.

Take a 2nd dough ball in your hand.  Then, place a 1st dough ball as shown.

Enclose 1st dough into 2nd dough.

By using a rolling pin, roll dough ball as shown.

By using, your fingers, roll dough from bottom end upwards.

Place dough roll vertically and start to roll it again.  By using your fingers, roll dough from bottom end upwards.

Divide dough roll into half.  As I mentioned above, I divided it into 3 as I would like to make smaller curry puffs.

Take a piece of cut dough and place with the cut side down onto worktop surface.  Roll out again making sure that the centre of circle stays in the centre.

Finally, it is ready to be filled.  Pick up dough and place it on your palm with the side facing the worktop facing you.  You may notice that the centre of dough is pointing away from you.  Add filling and push filling into the pointed end.  This is how the shape of spiral curry puffs is achieved.  Pinch edges before pleating together.  Arrange on a baking tray lined with baking paper.

Repeat until dough are used up.  Heat enough cooking oil to deep-fry the curry puffs until golden brown.

Bon Appetit!

Kerepek Ubi Pedas

Literally translated, Spicy Cassava Crisps is a very popular malay snack in Singapore, Malaysia and Indonesia.  This snack is made of fried tapioca crisps, peanuts and crispy anchovies in sambal.

Ingredients:
750 g fresh tapioca, to be peeled and cut into lengths
200 g kacang tanah with skin (red peanuts)
100 g ikan bilis (dried anchovies), to be cleaned
oil for deep-frying

1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) note:  I omitted this ingredient
salt and sugar to taste

Blended Ingredients:
30 stalks dried chillies, to be cut into pieces and soaked in warm water
2 stalks fresh chillies, to be sliced
2 shallots, to be peeled and sliced
1 clove garlic, to be peeled and sliced
1/2 tsp shrimp paste (belacan)

Method:
Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrant. Then, add in tamarind juice and let it simmer until the colour darkens. By cooking it longer, the colour will become dark red, if one wishes.  Check seasoning.  Once done, remove from heat and leave aside to cool down completely.

Slice tapioca lengths into thin slices by using a vegetable cutter.  Heat enough oil in a wok over medium heat for deep-frying.  Add tapioca slices and deep-fry until light golden brown in colour.  Remove to a tray which is lined with kitchen paper.  Repeat until all tapioca slices are used up.

In the same oil, deep-fry the peanuts over medium heat until light brown in colour or until cooked. Remove and drain on kitchen.  Then, deep-fry the ikan bilis until crispy. Remove and drain on kitchen paper.

Ensure that all ingredients are cooled down completely before combining together. Stir gently to coat the fried ingredients with the sambal (chilli sauce).  In order that the tapioca chips and ikan bilis stay crispy, I suggest that you spread them on a baking tray and bake in a preheated fan oven at 180° C for about 10  to 15 minutes.  Once done, leave to cool down completely before storing in an airtight container.

Bon Appetit!

Beef Curry Puff with Egg

A few days ago, I prepared Epok-Epok Daging (Beef Curry Puffs with Minced Beef & Potatoes Filling).  To make the dough, I used butter (or margarine) instead of oil.  This time, I used cooking oil in the dough and add a piece of hard-boiled egg in the filling.

Note:  There are two videos showing how to "pleat" the edges of the curry puffs.  If you are using a noodle maker, divide your dough into about 25 g portions.

Dough Ingredients (yields 30 pcs):
600 g  plain flour
pinch of salt or according to taste
10 tbsp cooking oil
225 ml water

Method:

Sieve flour into a mixing bowl.  Add salt and cooking oil.  Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients.  Lastly, add water a little at a time until a soft and pliable dough is formed.  It is advisable to use the kneading hook of the mixer.  Cover bowl with a damp cloth and leave aside for about 30 minutes.

Filling Ingredients:

150 g minced meat (beef or lamb)
5 medium-sized potatoes, to be peeled and diced
1 big onion, to be peeled and diced
1 tbsp (level) meat curry powder
2 tbsp oil
6 hard-boiled eggs, to be cut into wedges

Method:
Heat oil in a pot over medium and add the onion.  Stir-fry until the onions are translucent, then add in minced meat.  Stir-fry until meat changes colour, then add in curry powder and stir well. Then, add in the diced potatoes and cover pot. Reduce heat and cook over medium heat for a further 10 minutes or until diced potatoes are tender.  Season with salt.  Leave aside to cool down completely.

Roll out dough to a thickness of 3 mm.  Use a dough cutter (about 8 cm Ø) to cut circles.  Roll out each circle to make it a bit thinner.  Place about two tablespoons filling and an egg wedge in the upper half circle of dough.  Bring the lower half dough over the filling and press the sides lightly.  Lift up the dough and pinch the sides decoratively. Place on a baking tray which is lined with baking paper. Repeat procedure until dough is used up.  Tip:  Do have a look at these videos on how to pleat the curry puffs.

Heat oil (enough oil for deep-frying) in a wok over medium heat.  Add a few epok-epok at a time and fry slowly until golden brown on both sides.  Tip:  Do not fry them over high heat or else the skin of your epok-epok become rough instead of smooth.

Bon Appetit!

Epok-Epok Daging (Beef Curry Puffs)

Epok-Epok Daging or literally translated:  Beef Curry Puffs is a popular snack in Singapore and Malaysia.  They are deep-fried pastry shells filled with curry flavoured minced beef. Others are filled with vegetables, sardines or potatoes & egg, etc.  Following recipe yields 30 pieces.

Note:  There are two videos showing how to "pleat" the edges of the curry puffs.  If you are using a noodle maker, divide your dough into about 25 g portions.

Dough Ingredients:
600 g  plain flour
pinch of salt or according to taste
125 g butter or margarine
2 eggs, to be beaten lightly
200 to 240 ml water - it all depends on your flour, you might use less water

Method:

Sieve flour into a mixing bowl.  Add salt and butter.  Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients.  Then, add in beaten eggs and rub-in well. Lastly, add water a little at a time until a soft and pliable dough is formed.  It is advisable to use the kneading hook of the mixer. Cover bowl with a damp cloth and leave aside for about 30 minutes.

Filling Ingredients:

200 g minced meat (beef or lamb), one can use meat which need to be cut into small bite pieces
6 medium-sized potatoes, to be peeled and diced
1 big onion, to be peeled and diced
1 tbsp meat curry powder
2 tbsp oil

Note:  Meat can be omitted.  Instead, one can add a wedge of hardboiled egg when putting the filling into the pastry shell.

Method:
Heat oil in a pot over medium and add the onion.  Stir-fry until the onions are translucent, then add in minced meat.  Stir-fry until meat changes colour, then add in curry powder and stir well. Then, add in the diced potatoes and cover pot. Reduce heat and cook over medium heat for a further 10 minutes or until diced potatoes are tender.  Season with salt. Leave aside to cool down completely.

Roll out dough to a thickness of 3 mm.  Use a dough cutter (about 8 cm Ø) to cut circles. Roll out each circle to make it a bit thinner.  Place about two tablespoons filling in the upper half circle of dough. Bring the lower half dough over the filling and press the sides lightly. Lift up the dough and pinch the sides decoratively. Place on a baking tray which is lined with baking paper.  Repeat procedure until dough is used up.

Heat oil (enough oil for deep-frying) in a wok over medium heat.  Add a few epok-epok at a time and fry slowly until golden brown on both sides.  Tip:  Do not fry them over high heat or else the skin of your epok-epok become rough instead of smooth.

Bon Appetit!

Roti John

Roti John is a popular Malay breakfast or snack.  It is basically an omelette sandwich with minced meat (i.e. beef, mutton or chicken), eggs and chopped onions.  This snack is normally served with either tomato ketchup or chilli sauce.  The salad on the side is optional.

Ingredients (serves 4 persons):
250 g minced beef or mutton or chicken
1/2 tsp meat curry powder
a little salt

2 medium-size onions, to be chopped
6 eggs, to be beaten lightly
1 baguette

oil for shallow frying

Method:
In a small pan, heat a little oil and add minced meat.  Stir-fry until almost dry.  Then, add curry powder and salt to taste.

Cut baguette into 4 portions and then, cut each portion in two.  On each halved portion, add chopped onions and minced meat.  Add beaten egg by teaspoonfuls on top.  Heat some oil in a pan over medium heat.

Place a wooden spatula on top and then, invert the baguette onto the spatula.  This is to avoid the minced meat/egg mixture from dropping off.  Slide the baguette off the spatula into the pan.  By using a pastry brush, brush the top and sides of baguette with egg mixture.  Brown all sides before removing to a plate.  Repeat procedure with the rest of the baguette halves.

Serve with tomato ketchup or chilli sauce.


Salad Dressing
Ingredients:
3 tbsp sunflower or corn oil
3 tbsp vinegar
2 tbsp honey
salt and pepper taste

Method:
Mix all ingredients together.  One can serve any salad with this dressing.

Bon Appetit!

Jemput-jemput Roti

Another way of using up old white bread or toast is to make this simple malay snack which is normally served with any chilli sauce.

Ingredients:
8 slices of white bread or toast
3 eggs
2 tbsp cornflour
1 cup (250 ml capacity) water
salt and pepper to taste

party gambas prawns or any other prawns
chopped spring onions or chopped onions
1 stalk of red chillie, to be finely chopped or sliced
oil for deep frying

Method:
Break up bread slices into a bowl and add water.  Leave aside for about 5 minutes.  By using a wooden spoon, mix thoroughly by making sure that the bread slices are all soaked through.

Add in eggs and stir well.  Then, add cornflour and season with salt & pepper to taste.  Mix thoroughly.  If the mixture is too wet, add a little cornflour and if the mixture is too dry, add a little water.

Add in chopped chillie and spring onions.  Mix well before adding the prawns.  Stir well.  Heat up oil in a wok over medium heat.  By using two tablespoons, spoon out a small portion of mixture and add to the hot oil.  Deep-fry until golden brown.  Remove by using tongs or slotted spoon to a tray which is lined with pergament paper.

Serve hot or cold with any chilli sauce.

Bon Appetit!