(Acer).
1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 teaspoon baking powder
1/2 tablespoon green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 teaspoon salt
1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.
recipezaar.com
Indonesian Coconut Cupcakes
Balinese Satay
(Nokia)
500 g cubed chicken breasts
24 bamboo skewers
Marinade
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seeds
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)
Peanut sauce
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or brown sugar
250 ml hot water
1. Mix the tamarind pulp with oil, add chicken and set aside to marinade for at least 20 minutes.
2. To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
3. Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.
recipezaar.com
Fish Head Curry
(Acer).Ingredients :
1 (850g)
2 tablespoons
3 tablespoons
1 stalk
1
750 cc
5
10
Spices (ground)
10
1/2 tablespoon
1/2 tablespoon
7
3 cloves
1 tablespoon
1/2 teaspoon
1/4 teaspoon
1 teaspoon
1 tablespoon
Fish Head, cut into 2-4 pieces
Desiccated coconut, roasted, pounded
Oil
Lemon grass, bruised
Pandanus leaf, torn, knotted
Coconut milk from 1 coconut
Carambolas, halves
Salam leaves or bay leaves as substitute
Lime juice and salt
Dried red chilies
Chopped turmeric
Chopped ginger
Shallots
Garlic
Coriander, roasted
Cumin, roasted
Aniseed, roasted
Peppercorns, roasted
Dried carambola
Salt
Method :
Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily.
Serve hot.
Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.
asianonlinerecipes.com
Fish in Sweet Curry
(Acer). Ingredients :
500 g
1 teaspoon
1/2 teaspoon
3 tablespoons
6
1 stalk
4
500 cc
1 piece
2
4
Spices (ground)
2 teaspoons
2 teaspoons
1 tablespoon
Fish (Snapper or Spanish Mackerel)
Chopped turmeric
Salt
Oil
Shallots, thinly sliced
Lemon grass, bruised
Red chilies, sliced
Coconut milk
Asam gelugur
Pink ginger buds, halved
Carambolas, halved
Oil for deep-frying
Salt
Turmeric
Chopped ginger
Chopped galangal
Method :
Cut the fish and rub with chopped turmeric and 1/2 teaspoon salt.
Let it stand for 10 minutes.
Deep fry until the fish turns golden brown, then set aside.
Heat 3 tablespoons oil and saute shallots then add ground spices, lemon grass and chilies.
Pour in coconut milk and add asam gelugur, salt and ginger buds.
Bring to the boil.
Add fish and carambolas,
Cook until the gravy thickens.
asianonlinerecipes.com
Fish Ball Soup
(Acer).Ingredients :
250 g
1 1/2 liter
2 tablespoons
25 g
25
1 (250g)
3
2 sprigs
Fish Balls
250 g
175 g
25 g
1
1 1/2 teaspoon
100 cc
Spices (ground)
6 cloves
1 teaspoon
Shrimps, shelled, finely chopped (keep shells for stock)
Water
Margarine
Mushrooms, soaked in hot water
Dried lily buds, soaked in hot water until tender, knotted
Yam bean, cut into strips 1/2 X 1/2 X 5 cm
Spring onions, thinly sliced
Chinese parsley, coarsely sliced
Fried shallots
Salt
Fish fillet (Spanish mackerel or Snapper)
Cornflour
Flour
Egg white
Salt
Water
Seasoning
Garlic
Peppercorns
Method :
Stock
Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.
Fish Balls
Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.
Method
Heat margarine and sauté ground spices.
Add shrimps, mushrooms, lily buds and yam bean.
Continue to fry until soft.
Add to the shrimp stock.
Before removing from heat, add fish balls, salt, spring onion and parsley.
Garnish with fried shallots and serve with chili sauce.
asianonlinerecipes.com
