Our heritage

                                                       

We were also went to 7 -11 at Kampong Glam to buy some food and snacks Our group bought sweets and titbits to share. Rachel and Chanel each bought a choco-baby chocolate, while I bought Moam Sweets.

Goreng Pisang

Ingredients

1/2 cup self-raising flour

1/4 cup corn flour

1 tbsp rice flour

Pinch of salt

1/2 tsp baking powder

180ml water or just enough

1½ tbsp oil

5-6 bananas, halved

Enough oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.

Spicy Squid

Ingredients

600gm squid, cleaned

125gm rempah

5 shallots peeled & sliced

3 large chillies seeded and sliced

1 cup water

5 sprigs lemon basil

20gm-fried shallots for garnish

1-tablespoon limejuice

Salt & pepper to taste

3 tablespoons oil

Method
1. Heat oil in a pan. Add shallots, chillies and squid. Sauté for 2 minutes. 

2. Add rempah and sauté a further minute. 

3. Add water, basil, seasoning and fried shallots. 

4. Bring to the boil and serve. 

Brown Sugar Kuih Kosui

Ingredients
(A)

180g rice flour

50g green pea flour (lek tau hoon)

30g tapioca flour

250ml water

1 tsp alkaline water (kan sui)

(B)

1,250ml water

150g castor sugar

150g gula melaka (palm sugar)

2 pandan leaves, shredded and knotted

(C) (mix and steam for one to two minutes):

1/2 a young coconut, grated (use only the white part)

1/4 tsp salt

Method
Combine (B) in a saucepan and bring to a boil to dissolve the sugar. Strain the syrup and leave aside to cool for 10–15 minutes.

Mix ingredients (A) in a mixing bowl. Add in cooled syrup and blend well to form a batter.

Cook the batter over a gentle heat until just slightly thick. Do not overcook until batter is too thick.

Spoon the cooked batter into small teacups till three-quarters full. Steam for about 10–12 minutes. Leave to cool completely. 

Remove the kuih with the help of a small palette knife. Top with grated coconut before serving.

Receipe of Bubur Pulut Hitam

Ingredients

300g black glutinous rice

5 litres water

100g castor sugar

100g palm sugar

75g dried longans, rinsed

2–3 pandan leaves, knotted

Combine:

2 tbsp corn flour

3 tbsp water

thick milk from 1 coconut

1/2 tsp salt

Method
Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

Add thickening to the glutinous rice and bring to a boil, then remove from heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Receipes of Assam Golek

        Ingredients

1.5kg chicken

1 tsp salt

200ml thick coconut milk

Ground spices

200g shallots

4 cloves garlic

3 stalks lemon grass

20g galangal

15g ginger

20g fresh turmeric

120g fresh red chillies

1 tsp white peppercorns

1 tsp cumin

2 tsp fennel

Seasoning

1 tsp salt

1 tsp sugar

½ tsp monosodium glutamate

Method
Chop the chicken into 4 quarter pieces and score a few diagonal cuts on each piece. Rub with salt.

Combine coconut milk with the ground spice ingredients in a saucepan over a medium low heat. Bring to a low simmering boil. Add seasoning.

Dish out and combine with the chicken pieces. Leave aside to marinate for at least 1-2 hours.

Grill the chicken pieces (for an authentic taste, grill over burning embers) and brush with remaining marinade when grilling, until meat is cooked through and lightly browned.

Receipes of Beef Rendang

Ingredients

 600g beef topside, cubed

Grind together:

 4 tbsp chilli boh

 7 shallots

 5 cloves garlic

 4cm piece ginger

 2 onions

 4 stalks lemon grass, finely sliced

 3cm piece galangal

 1 tbsp cumin powder

 1 tbsp fennel powder

 1 litre thick coconut milk (extract from four grated coconuts)

 1 litre water

 1/2 cup kerisik (pounded dry-fried grated coconut)

 1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:

 1 tsp salt or to taste

 1 tsp brown sugar or to taste

Method
Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.