Wednesday, December 28, 2011

Pulut Inti ( Glutinous Rice with Sweet Coconut Pocket )

What is Pulut Inti? Sometimes, I really confused pulut inti with pulut panggan and pulut tekan. Well,Pulut inti is steamed glutinous rice topped with grated sweet coconut. Pulut Inti is another popular Nyonya Kuih that every ethnicity in Malaysia enjoyed!! I loves the local Nyonya kuih especially those make from coconut ingredients.When I was in Malaysia this summer ,I managed to collected some fresh bunga telang (blue pea flowers)with my mom.Later on, my mom even dried all the flowers for me to bring home.At first, I thought pulut inti is hard to make but the true to the matters,pulut inti is so easy and simple to make,not to said we can easily get all the ingredients in any Asian store.



Ingredients:




1 cup glutinous rice,wash ,strain and soaked overnight
200 ml coconut milk or lesser
1 tsp salt
4-5 blue pea flowers +4-5 tbsp warm water = blue coloring

Coconut Filling:
1 1/2 cup thawed shredded coconut(previously frozen)
2 pieces palm sugar ( diameter shape or look like saucer)or 1/2 cup loose palm sugar
1/2 cup brown sugar or white regular sugar
1/4 cup water


some clean cut banana leaves for wrapping


Bunga Telang(blue peas flower)
Method 




1:Prepare steamer with water at high heat.Place a piece of banana leave on a aluminum plate over glutinous rice,salt and coconut milk.Steam glutinous rice for 15 minutes or until cooked.
2:Meanwhile,prepare a small stock pot with 1/4 cup water at medium heat.Add in palm sugar and brown sugar,dissolved.Add in grated coconut into the palm syrup,cook until the mixture is dry and blend well.Remove,set aside to cool completely.
3:Remove cooked coconut glutinous rice from steamer.Toss blue pea flower dye into the steamed rice,mix well.
4:Softened fresh banana leaves by dipping into warm for few second.Since mine banana leaves was previously frozen ,I skipped this step,just wipe it clean with paper towel.Use scissor to cut banana leaves 4x5 or your desire size.Scoop 1 tbsp steamed glutinous rice on the center,then scoop 1 tsp sweet grated coconut on top the rice.Fold both end of the leaves (horizontal) over the rice,leave the top filling expose.Then fold both end (vertical)downward.
5:Serve as snack or dessert.


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Saturday, December 24, 2011

Happy Holiday and Merry Christmas !!

My 6 year old daughter,Mishu with Santa Claus
I would like to take this opportunity to said a BIG Thank You to all my faithful readers,friends and family from all over the world who visit  and support My Asian Kitchen!! Thank You,Thank you !! I realized for the last couple of weeks,I can't post comment at some of my reader's blog that I've visited.I dunno it's my blog problem with the new interface or Google internal problem. *confused*.I would  sincerely apologise to those who come here and comments..So sorry ☻..

Wishing you and family a Happy Holiday,Merry Christmas and Happy New Year 2011!!

From my family to yours!!

Lets welcome the year which is fresh
Lets welcome the year which is fresh and new,
Lets cherish each moment it beholds,
Lets celebrate this blissful New Year.
Merry Christmas and Happy Holiday!!


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Friday, December 23, 2011

Natural Color Dong Yuen/Tang Yuen in Sugar Syrup


This time of year,this day every Chinese household in Asia or Chinese speaking  world are celebrating Dong Zhi,to welcome Winter Solstice .Tong Yuen or Dong Yuen is served in this special day:Dong Zhi.This year I decided to use natural food coloring instead of Wilton's food coloring to make the colorful dong yuen.My daughter Mishu requested pink color balls..Well,I wanted to use beets as pink color but afraid of the unwelcome strong flavor..Instead of beets ,I used juicer to extract fresh strawberry which the downside is the strawberry fruit color is not bright enough.For the green color, I used green apple but realized later the green color extracted from apple is not really green enough.So I mixed the apple juice with green tea powder(match) to make the green color look nice.As for the orange color I used carrot juice..Fresh carrot is relatively cheap and the good news is the color is really bright as well.The bad news is my blue color from bunga telang (Blue Pea/Clitoria Ternatea) is not blue enough.I think I didn't add enough flowers or I didn't soaked the flowers long enough..Another good news are the glutinous ball is very bouncy and soft.Let's me tell you a secret : I used the same method as making sweet bread !!
Ingredients:
Started Dough:
 



100 gm dry glutinous flour
50 ml boiled water

Main Dough: 



500 gm dry glutinous flour(divided to 4 part)
1/2 cup carrot juice or more
1/2 cup bunga telang water or more
1/2 cup apple juice + 1 tbsp match powder or more
1/2 cup strawberry juice or more


Sugar Syrup: 

3 liter water
3-4 pandan leaves,washed and tie knotted
300 gm rock sugar or more


 
Method: 

1:Mix 100 gm flour with hot water in a small bowl.Knead until the dough is not stick to hand,divided to 4 parts and set aside.

 2:Mix individual flour part with each fruit juice and dough started ,knead well.Make sure the dough is not sticky to hand,if too sticky sprinkle some flour  and knead again.Then roll out each flavor dough into small balls on a tray. 

 3:Prepare 2 medium stock pot with water at high heat.When water rolling boil add the flavor and colorful balls into the pot.Boil the ball for 10 minutes or until floated,then sieve it out.In another stock pot add in pandan leaves and rock sugar,simmer the syrup for 20 minutes. 

 4:Scoop the cooked balls into the sugar syrup.Remove from heat.Serve warm as dessert. dong yuen ready to boil. fresh apple ready to juicer juice extract from apple
bunga telang (blue peas flower)  soaked in water to extract the color fresh carrot juice
extract from juicer fresh strawberry  extract from juicer cooked dong yuen


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Tuesday, December 20, 2011

Curry Chicken Malaysia Style

We love curry chicken tremendously .Believe or not we can eat curry chicken every week!! This time I mixed the curry chicken with the extra spices that my mom gave me to bring home .Beside extra spices,I also mixed with kaffir lime leaves that I brought all the way from Malaysia.There is no secret everyone have their own family recipe for curry chicken.I guess it's up to individual taste bud and preference how to take different style or taste of the curry..For me, I like mine extra spicy and with lots of gravy!!


Ingredients;
10 pieces chicken thigh,removed skin and chop into 1/2
5 large potato,peeled and cut into 4 pieces
1 can coconut milk,400gm
500 ml milk
1/2 cup sambal spices or extra spices
1/2 cup curry powder(Baba's or Burung Nuri's brand)
2 sprig curry leaves
5 -6 kaffir lime leaves
2 sticks cinnamon
3-4 star anise
3-4 white cardamon
2 tbsp chicken bouillon powder
3 tbsp sugar
salt to taste
4-5 tbsp oil




  Method:  


1:Heat large stock pot or dutch pot with some oil and sambal spices and curry powder at medium high heat  


2:Add cinnamon stick, cardamon,star anise,curry leaves and kaffir leaves.Stir for 2 minutes before add in chicken and coconut milk.Simmer for 15 minutes with lid ON. 

3:Add in cut potato,chicken bouillon powder and milk,mix well and keep simmer for another 15 minutes with lid on. 

4:Add in sugar and salt,stir well.Check the seasoning.Make sure the potato and chicken is well cooked.

5:Remove from heat.Serve warm with rice or bread.
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Friday, December 16, 2011

Stir-fry Bean Sprout with Minced Meat

When we was in Malaysia  during  our summer vacation,my mom realised Mishu loves bean sprout and fish cake .My mom tried to cooked bean sprout with fish cake every dinner when we was there.I know she only eat certain type of greens.She hates brussel sprout and broccoli.Since I know she love bean sprout,I tried to cook it as much as I can when we came back to States.I think the best way to cook fresh crunchy bean sprout is the wok must be hot and the flame must be high enough (wok hei) when the sprout was toss in.Do not over cooked this type of vegetable if you want to enjoy the best of the bean sprout!!
Ingredients:



1-2 lbs fresh bean sprout,rinsed and removed the beans shells if any
5-6 cloves fresh garlic,peeled and sliced
1-2 red chili pepper,sliced
100gm minced meat (pork or any meat)
handful cut scallion or cilantro
1 tbsp seasalt
1 tsp chicken bouillon powder
4 tbsp oil




Method:

1:Heat large skillet with oil and garlic at high heat(best to use aluminium skillet not non stick pan).Fry until the garlic lightly brown,toss in minced meat and sliced red chili pepper,fry for 1-2 minutes.
2:Toss in bean sprout,seasalt and chicken bouillon powder,quickly toss all the ingredients well.Do not cook for more than 3 minutes.Check the seasoning before dish out.
3:Add in some cut scallion,dish out immediately.Serve warm.

 
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Saturday, December 10, 2011

Three Cups Chicken (Sanbeiji 三杯雞)


Sanbeiji or 3 Cups Chicken is a popular Chinese Taiwanese dishes.The dish originates from the Jiangxi province of southern China, and is a specialty of Ningdu.Its name literally translates as "three-cup chicken", referring to the sauce used for it.The three cups refer to one each of sesame oil, rice wine, and soy sauce..But for me I reduced the sesame oil to 1/2 cup instead..Whenever I used lots of sesame oil to cooked chicken I feel like I'm eating confinement food.Beside adding 3 cups of seasoning,I also added Thai's basil ,ginger and fresh garlic when stewing the chicken.The result is simply heavenly delicious!!
Ingredients:


10 pieces medium chicken thigh(removed skin and cut 1/2)I preferred dark meat than white meat
5-6 fresh garlic,peeled and sliced
2 inch fresh ginger,peeled skin and sliced thin
3-4 sprig Thai's basil ( do not use local western basil,it's won't taste the same)
1/2 cup soy sauce (reduce or increase the amount to your desire taste)
1/2 cup sesame oil (or 1 cup)
1 cup Shàoxīng wine or michu
5 tbsp sugar
seasalt to taste (I reduced soy sauce)
1 tbsp chicken bouillon powder
3 tbsp oil 


 Method: 

1:Heat medium large stock pot(anodize) with oil at medium high heat.(or use wok or claypot)Toss in garlic and ginger, saute for 1 minute before add chicken,sesame oil,soy sauce ,wine and chicken bouillon powder.


2:Simmer the chicken for 15 minutes before add in basil,sugar and seasalt..Stir the chicken well with all the ingredients ,reduce heat and continue to simmer for another 10 minutes or until cooked.Check the seasoning.

3: Dish out the chicken and served warm with steamed white/brown rice.




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Thursday, December 8, 2011

Cekodok (Banana Fritter with Coconut)


Hubby has been eating bananas for his diet for months.He said 1 banana is equivalent to 2 fruits counts. Well,so every week I will get a "hand or bunch of bananas" for him .He is quite fussy if the banana turned to brown dots,he won't eat..So,I been keeping all the brown bananas in ziploc bag in fridge and have no idea what to do with it anymore..Sometimes I baked banana cake,sometimes I make banana pancake and today I decided to use it to make banana fritter!! Banana Fritter a.k.a Cekodok or Jemput-jemput (Malay language) is a popular teatime snack in Malaysia.Beside banana I also added some desiccated sweetened coconut in the batter..it's quite awesome!!
Ingredients:


5-6 medium size overripe banana,peeled and mashed 
1 cup all purpose flour 
1 tsp baking powder 
1/2 tsp salt 
1 cup desiccated sweetened coconut 
4-5 tbsp water or coconut milk 
1 cup frying oil(canola or corn ) 
2-3 tbsp granulated sugar
 


Method: 

1:Prepare deep aluminum pot or fryer with oil at medium heat 350F.Mashed bananas in mixing bowl,add in flour,baking powder,salt water,sugar and dessicated coconut,mix well.  

2:Use a big spoon,dip into the hot oil before scoop the batter into the hot oil.Repeat the same procedure.Do not overcrowded the pot or fryer 

 3:Fry the fritters until golden brown before dish out to lined paper towel to drained the excess oil.Serve warm with tea or coffee as snack.

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Monday, November 28, 2011

Stir-fry Potato and Chicken

I need to take a break from having too much spicy food,I mean food like curry or sambal..Since I have plenty of boneless chicken thigh,I figured that I can make some stir-fry chicken with potato..Potato is relatively cheap here and available all year long.It's also great and easy to pair with any meat.







Ingredients:

4 pieces boneless chicken thigh,cut
4 medium potato,peeled and cut cube or sliced
1 tbsp minced garlic
5-6 dried small red chili pepper,washed
2 tbsp fish oil
1 tsp chicken bouillon powder
1 tsp ground pepper
2 tbsp soy sauce
3-4 tbsp water
1/2 cup oil
handful cut scallion for garnishing

Method:

1:Heat skillet with oil at medium high heat.Place cut or sliced potato in the hot oil,fry both side until golden brown.Remove to set aside.
2:Season the cut chicken meat with pepper and fish oil,well.Remove the excess oil from skillet,add in minced garlic and dried red chili pepper.Fry garlic until fragrant,toss in season chicken,chicken bouillon powder,soy sauce and water.
3:Stir-fry the chicken for 5 minutes before toss in fried potato.Fry all the ingredients well for another 5 minutes before dish out.
4:Sprinkle some cut scallion,serve warm with steamed rice.









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Monday, November 21, 2011

Chicken Masala

I bought few boxes of Shan spices at local Indian grocery store but didn't have the chance to used it until now.This pre-packed spices is easy and conveniences to use to cook your desire meat or rice in minutes.






Ingredients:
6 pieces boneless chicken thigh,cut chunk,500 gm
3 tbsp meat Masala spices(Shan Brand)
4-5 cloves fresh garlic,peeled and chopped until fine
2 tbsp ginger paste,use grater to grate fresh ginger
4 tbsp butter
1 large onion,peeled and sliced
2 medium tomato,cut
1 cup water
salt to taste


Method:

1:Prepare masala spices in a medium large container with masala spices and meat.Season boneless chicken thigh with the spices well over night in fridge.
2:Use a medium stock pot at medium heat with some butter ,garlic paste and ginger paste. Sauteed until fragrant,about 1 minutes.Add in meat,onion and tomato.
3:Stir all the ingredients well for 15-20 minutes or until cooked.Add in water and salt.Check the seasoning.Simmer for another 10 minutes.
4:Dish out and serve warm with basmati rice.
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Monday, November 14, 2011

Homemade Curry Rice Noodles

I really miss Malaysia's spicy and delicious curry noodles soup..It's not only I missed curry noodles,Mishu also love this type of noodles very much.When I mentioned to her that her mommy is going to make some curry noodles soup,she was very happy!! Of course, I make everything from scratch.I bought few packets of extra spicy Baba's curry powder from Malaysia.Beside Baba's curry powder,my mom also bought 2 kilos of dried chili pepper,some candle nuts,some dried shrimp and many more local ingredients for me..I was so happy that I managed to get all the ingredients that I wanted but too bad my luggage was overweight big time!! At KLIA ,I had to removed almost 20 kg before they let my luggage check-in.If not they're going to fine me USD 100 per KILO!! yeah..that true!! My trouble with luggage problem won't stop at KLIA but continue after I arrived at JFK..The airline managed to lost one of my luggage in between transit!! OK..I better stop ranting my story here..If I keep continue the story with my luggage it's will take the whole page or whole day!! haha! Let's go back to my curry noodles:)








Ingredients:(A)
1/2 pack of dried rice noodles (vermicelli)soaked until soft
2 hard boiled egg,peeled and cut halves
1 pack dried fried tofu,cut halves each piece
1 lb roasted char siu(roasted pork Chinatown style),sliced
1 packed fish ball,cut
1/2 lb large shrimp,shelled ,clean and cooked
fried shallot*optional*


Curry Chicken:(B)
8 pieces chicken thigh,cut halves
4 large potatoes,peeled and cut into 4

Spices:(C)
50 gm dried chili pepper,soaked until soft
15 red long pepper
1 lemongrass,sliced thin(white part only)
5-6 shallot,peeled
1 bulb garlic,peeled
2 tbsp ground fried shrimp paste(belacan)
2-3 candle nut
1 small fresh turmeric
1 cup oil,plus extra if needed
*grind above spices until fine before sauteed for 30-45 minutes until fragrant*


(D)

Add in 4-5 tbsp curry powder(Baba's brand)
salt to taste
2 tbsp chicken bouillon powder
2 tbsp sugar
1 can coconut milk,400gm
2 cup half and half (Fat free)

Method:

1:Grind ingredients(C) until fine,then sauteed with oil at medium heat in large stock pot until fragrant or about 30-45 minutes.Add in (D),mix well ,keep simmer for 10 minutes.


2:Add in (B) and cook for another 20-30 minutes or until well cooked.

3:Prepare rice noodles and ingredients (A) portion in individual deep plate.Heat in microwaves for 1-2 minutes first,then scoop curry chicken into the rice noodles plate.

4:Serve warm immediately.

Curry chicken cooked with curry leaves from my mom garden









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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.