Malaysian Food: Food of Malaysia, Malaysian restaurants, Malaysian recipes

Archive for the 'Malaysian Food' Category

May 28 2008

Kuih Rose Recipe

Published by Quick Dinner Recipes under COOKING, Coffee, Cookbooks Online, Featured Recipes, Indonesia, Malaysia, Malaysian Food, Malaysian restaurants, QUICK DINNER RECIPES, RECREATION, Recipes, Singapore, TRAVEL, Taste of Home

Warning: This will seriously impress even your mother-in-law!

Malaysian desserts or Kuih are normally very sweet! Kuih rose is kind of different as it is deep fried: most likely from the Indian cuisine.

But in the melting pot of all food in Malaysia, the origin is less important than the delicious taste!

Further on Kuih rose is quite addictive: better take out a few and put the rest away!

But best off all: you can make Kuih rose yourself and it’s quite easy. Surprise your family with this afternoon treat and a great cup of tea or coffee.

If you want to make more sweet and easy Malaysian recipes:

buy the authentic Kuih recipe book.

Kuih rose recipe

Kuih Rose Recipe Ingredients

1 grated coconut add 375ml (12 3/4 fluid ounce) water, mix, then squeeze for coconut milk
100g (3,5 ounce) castor sugar
1 egg, beaten lightly
Oil for deep frying

Sift:

125g (4 3/8 ounce) rice flour
125g (4 3/8 ounce) plain flour

Kuih Rose Recipe Preparation

You will need a Kuih rose brass mould.

Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved.
Add in the egg and whisk till well blended.
Strain the mixture through a wire mesh sieve.
Stir in sifted flour and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency feels just right.
Heat oil in a wok. Put in the brass mould to heat up. The mould has to be hot enough for batter to cling on it.
When it becomes hot enough, remove the mould and dip into the batter. Make sure batter coats only the bottom and sides of mould.
Place coated mould in hot oil. Shake to release from mould. If required, use wooden chopsticks to help releasing.
Deep-fry the batter till it turns golden brown and crispy.
Remove the Kuih rose from the oil, then drain and leave to cool on absorbent kitchen paper.
Store Kuih rose in airtight containers.

Buy more easy and delicious Kuih Recipes

Get 101 delicious Asian Desserts now!

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Dec 13 2007

Lower Cholesterol

Published by Quick Dinner Recipes under HEALTH, Kuala Lumpur, Lower Cholesterol, Malaysia, Malaysian Food, TRAVEL

Now what has TheSkinnyCook to do with cholesterol? According to my doctors a lot!

I am not on a real diet, obesity is not in me nor my family, hearth is ok, be it a little lazy, blood pressure is low, no hearth disease in our family and a Skinny Cook worthy: not at all fat.

Hmmmm, come to think of it: my father had a high cholesterol and was skinny like me. And even more hmmmm: what about my diet and daily nutrition?

8 years in Kuala Lumpur: the capital of Malaysia and the doctor says: your cholesterol is a little bit above way too high. Well, that’s a friendly way of breaking the news…And my healthy cholesterol is way too low…

Ok, just did my blood test after 5 years of indulging in nasi-lemak (coconut-rice) and all the delicious Malaysian street food, deep fried please, goreng pisang (fried banana) please…. Supper anyone at 22.00h? Oh yes, count TheSkinnyCook in! Teh-ping please, another teh-ping please as it is way too hot for a westerner Teh ping is tea with lots of ice and lots of condensed milk. Doctors told me 5 years ago already that I had to go easy on milk… !

What do the doctors know? Well, they can read blood-results just like I do. And I want my cholesterol level to go down. So I will be posting what I am doing and see what it does to my next blood test!

All lower cholesterol ideas most welcome in a comment!

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Nov 13 2007

What Bunga Citra Lestari can teach you about Kuih Recipes

Published by Quick Dinner Recipes under Buzz, COOKING, Famous Cooks, GOSSIP, Hotels in Malaysia, Kuala Lumpur, Malaysia, Malaysian Food, Malaysian restaurants, RECREATION, Recipes, TRAVEL, Taiping

Warning: This will seriously impress even your mother-in-law!

bunga citra lestari telanjang Both Bunga Citra Lestari and Kuih are very sweet! We are talking here about an Indonesian or Malaysian treat.

And best off all: you can make this sweet treat yourself!

Describing Bunga Citra Lestari and Kuih Recipes

This rich and sticky Kuih makes use of glutinous rice filled with sweet coconut filling and wrapped in banana leaf.

Surprise your family with this afternoon treat and a great cup of tea or coffee.

Kuih Recipe Ingredients

180g (6 oz) glutinous rice, soaked overnight or at least for 6 hrs
½ coconut, to yield 250 ml (1 cup) coconut milk and mix with ½ tsp salt
2 tbsp grated coconut, without skin
¼ pc of palm sugar or gula melaka
30g (1 oz) granulated sugar
2 tbsp water
1 pc of pandan leaf or screwpine leaf
8 pcs of banana leaves

Kuih Recipe Preparation

Prepare steamer by boiling water.
Wash the glutinous rice and strain.
Place tray on steamer and steam for 5 minutes.
Add enough coconut milk to cover the rice. Mix well.
Steam again till it is cooked for about 20-25 minutes.
Check from time to time and stir and add coconut milk if necessary.

To prepare Kuih filling

Dissolve sugars.
Add grated coconut and pandan leaf.
Cook till the mixture is soft and dry.
Remove from heat and let it cool.

To prepare the Kuih

Soften banana leaves by dipping into boiling water for at least 30sec.
Put 1 tbsp cooked glutinous rice on banana leaf.
Add 1 tsp filling on top of the rice.
Fold both ends of the leaf over the Kuih, ensure that the top is slightly open to show a bit of the filling.
Fold both ends downwards.
When all the mixture is used up, serve Kuih on a plate.