Malaysian Traditional Dishes

Ambuyat- One of  the famous delicacy for indigneous people of Sabah and Sarawak

It is made up of sago and various vegetables and spices.

Origin: Sabah and Sarawak. Also popular in Brunei Darussalam.

Bean Sprouts Chicken

A dish served with light soy sauce, flavoured with oil.

Quite popular in Ipoh, Perak.

Ketupat

A dumpling made by Malays during the Eid.

Popular nationwide.

Nasi lemak

Usually eaten for breakfast in Malaysia, Singapore and Riau Islands province in Indonesia.

Made up of coconut milk, rice, egg. anchovies. peanuts and sambal belacan.

Satay

Popular in Southeast Asia and Netherlands. Served hot as a main course . Originated from Java, Indonesia.

Made up various ingredients. Satay meats usually are muttons, beefs and chicken meat.

Onde-onde

A popular dish in Malaysia. Can changed into various flavours.

Made up of pandan leaves, special rice from Malaysia, and some Malaysian traditional sweets.

 Tempoyak

Made from durian fillings. Very popular in Indonesia and Malaysia.










Recipe for onde-onde:

Ingredients:-

• 250g glutinuos rice flour
• 200 ml pandan juice
• 150g Gula Melaka (A special ingredients only in ASEAN)
• 100g grated coconut
• a pinch of sea salt

Method:-

In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately.

Cook’s Note:
To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.

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Italian Meringue Buttercream

Italian meringue buttercream is prepared by the addition of sugar syrup made by heating sugar and water to the soft-ball stage (118 celcius, 240 farhenheit) to egg whites whipped to soft peaks. The sugar syrup cooks the egg whites, heating them well pass 60 celcius to kill salmonella and any other potentially harmful bacteria. The syrup and egg white mixture then whipped and cooled until it reaches room temperature.

Source: Wikipedia

Ingredients: (make 4 1/2 cups)

• 1 1/4 cups of sugar
• 5 large egg whites
• Pinch of cream of tartar
• 1 pound of chilled unsalted butter
• 1 teaspoon pure vanilla extract

Procedure:

1. In a small saucepan over small heat, bring sugar and 2/3 cups of water to boil. Continue boiling until syrup reaches soft-ball stage temperature on a candy thermometer.
2. Meanwhile, place egg whites in the bowl of a standing mixer filled with the whisk attachment and beat on low speed until foamy. Add cream of tartar and beat on medium high speed until stiff but no dry. Caution: Do not over beat.
3. With the mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming,about 3 minutes. Add butter bit by bit, beating until spreadable,3 to 5 minutes; beat in vanilla.  If it curdles, keep beating until smooth. 

Recipe by Martha Stewart.

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Crepez Suzette

Ingredients:-
275 g flour, 3 eggs, a tablespoon of salt, 600 ml milk, 300 ml water, 1 tablespoon orange juice, 2 tablespoons of olive oil.

For the sauce:
juice of 2 oranges
2 tablespoons of sugar
3 tablespoons of concentrated orange juice (*Cointreau for alchoholic flavour)
juice of 1/2 lemon
butter for cooking

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Common Chocolates

Dark Chocolate- 

Also called as "black chocolate" , is produced by adding fat and sugar to cocoa. It is a chocolate with no or less milk than milk chocolate. Dark chocolate can be eaten as it is or used in cooking, for which thicker, more expensive bars with higher cocoa percentage ranging from 70% to 99% are sold. Dark is synonymous with semisweet, and extra dark with bittersweet.

• Semisweet: frequently used for cooking purposes.

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You're Beautiful - James Blunt Piano Cover (with Sheet Music)

Suitable for a romantic dinner.

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Cheeses Around The World

Suzanne Kaskie of Italy

Deutschkase of Germany

Cheese is a generic term for a diverse group of milk-based product. Different type of cheese are made of different type of milk.It can be used by eating, cooking, sauce or dressing.

Emmentaler from Switzerland

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Chocolate and Rose Cupcake

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