Being able to cook AND pregnant is wonderful for my kitchen and Nil, of course. Remember how I was going through a huge bout of cravings around Christmas? Well, I was hankering for some hawker food and lo, thanks to the Internet, I found a couple of recipes and voila!!!!
Note, this post is awfully long…and just filled with recipes! Do drop a comment if you wish to know more!
Keropok lekor (Fish sausages)
Canned mackerel in oil
Salt to taste
- Blend the mackerel with the oil until there are no more chunks.
- Add some tapioca gradually until the fish paste resembles a dough. Add some water if it is too dry.
- Once well mixed and smooth, shape into tiny sausages. Drop them into a pot of boiling water and scoop up when the sausages float. Place aside to cool. At this stage, you can freeze the sausages to keep for further use.
- Once cool (or from the freezer), deep fry until golden brown. Serve hot with some sweet chilli sauce.
250 gms glutinous rice flour
2 tbsp tapioca flour
1/2 tsp vanilla essence (optional)
100 gms palm sugar or brown sugar
Dessicated coconut OR freshly grated coconut
- Prepare the dough by mixing up (A) until the dough is smooth but not too sticky. Roll up into small round balls and press a hole in the middle with your thumb. Fill up with (B), taking care to close up any holes.
- Boil in hot water immediately (do not leave out to dry as this will result in cracks causing the palm sugar to ooze out) and scoop out the balls when they float.
- Toss around in (C) and coat well. Serve immediately as leaving it out for a few hours will result in hard balls of onde onde.
Mee hoon kueh
150gms all purpose flour
Salt to taste
A handful of ikan bilis (anchovies)
Anything else you wish to add, eg fish balls, etc
- Mix (A) well using a food processor or by hand and leave to rest, covered, for at least 30 minutes.
- Prepare the soup by first frying the ikan bilis in some oil. Once cooked (crispy), immediately add in enough water according to the number of people this dish is to be served to. Boil for around 30 to 45 minutes.
- Slice up the meat, vegetables and mushrooms. When the soup is ready, pinch a small portion of the dough and flatten out using your fingers. The thinner the dough, the better it’ll taste. Drop into the soup to cook and dish out when they float.
- Wait for the soup to boil again and this time, add in the meat, vegetable and mushrooms. The soup is ready when the meat is cooked. Serve hot with some sliced chilli or as is.