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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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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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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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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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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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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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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