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Tuesday, 7-Aug-2007 00:00 Email | Share | Bookmark
August 5 & 6 [Pandan Chicken & Kuih Kasturi]

Ikan sumbat kelapa (style opah)
fried banana + aiskrim (lagi)
tetamu 1
tetamu 2
tetamu 3
pandan chicken sebelum masak
tetamu 4
pandan chicken
tetamu 5
kari udang shah
sambal udang & petai
Jemput adik2 yang dah lama tak jumpa datang makan-makan.
Masak masakan kampung kali ni. Ada ulam, sambal belacan, ayam pandan, ikan sumbat kelapa (ikan cencaru tak ada, so guna mackeral), tepung pelita. Lepas makan tengok citer Mr Bean's Holiday... hah.. gelak sakan.

Keesokannya, Leni dengan Shah pulak datang. Saja lepak2 sambil buat ketupat. Puasa dan Raya kan dah dekat . Lauk semalam tambah lagi dengan mee hoon, kuih kasturi, Shah masak Kari Udang. Budak2 ada training football, so pagi tu masak buffalo wings, untuk makan dengan mee hoon.
Panas2 ni sedap betul minum teh o ais.

Hari ini dalam sejarah: aduh luka lama berdarah kembali


Sweet Mung Bean Fritters (Kuih Kasturi)


• 200 g (1 cup) dried mung bean (kacang hijau)
• 750 ml (3 cups) water
• 1 pandan leaf, tied into a knot
• 125 g (1/2 cup) sugar
• 25 g (2 tablespoons + 2 teaspoons) flour
• Pinch of salt
• 50 g (1/2 cup) grated coconut (kelapa parut)
• Oil for deep-frying


• 6 tablespoon rice flour
• 2 tablespoons plain flour
• ¼ teaspoon salt
• 1 teaspoon lime juice (air kapur)
• 100 ml (1/3 cup + 1 tablespoon) water


1. Wash the beans, drain then pour in 750 ml (3 cups) of fresh water. Add the pandan leaf and bring to a boil. Lower the heat and cook until they are soft. Remove the pandan leaf.

2. Add sugar and cook for 5 minutes until the mixture is thick and quite dry. Sprinkle in the flour and salt and stir well to prevent lumps from forming. Stir in the grated coconut and cook for 5 minutes. Remove the pan and allow to cool.

3. Take heaped tablespoonfuls of the bean mixture and with lightly-floured hands, roll them into small balls before flattening them out slightly into patties. Cover and refrigerate for 15 to 20 minutes.

4. Mix all the batter ingredients together and stir until smooth.

5. Fill a pan with oil and heat over medium heat. When hot, dip each mung bean patty into the Batter and slip it into the hot oil. Fry for 2 to 3 minutes on each side until the Batter is a crisp golden brown.

*** Recipe from Periplus Mini Cookbooks which was given by Suz ***

Pandan Chicken

• ½ chicken (I used only chicken breast)
• Sufficient scewpine (pandan) leaves
• Oil for frying chicken
• Sufficient skewers (lidi)

Marinade Ingredients
• 2 stalks lemon grass (serai)
• 100 g. galangal (lengkuas)
• 100 g. turmeric (kunyit)
• 100 g. garlic
• 100 g. shallots
o Blend the above
• 2 eggs
• A pinch of salt
• 1 teaspoon cornflour
• 1 teaspoon Worcestershire sauce
• (I add a cube of chicken stock)

1. Wash chicken and cut into small pieces (I used chicken breast only so there will be no bones)

2. Mix chicken pieces with the marinade ingredients, set aside for 30 minutes.

3. Fold 2 pandan leaves to form a cone-shaped packet. Insert a piece of chicken and fold the leaves to form a triangular shape. Secure packet with a lidi/skewer. Repeat the process until chicken pieces are finished.

4. Heat sufficient oil in a wok; fry the chicken packets over low heat for 10 minutes or until well-cooked.

5. Remove and drain well. Serve pandan chicken while still hot.

*** Recipe from The New Malaysian Cookbook which was given by Suz ***

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