Malaysian Sweet Potato Doughnuts Kueh-Keria

Delectable Malaysian doughnuts  with a smooth fudge like texture with a crunchy crispy sugar coating.

Ingredients:

2 medium yellow flesh sweet potatoes boiled and mashed
6 tablespoons plain flour
1 teaspoon baking powder
2 tablespoons sugar
Pinch of salt
1-2 tablespoons water (optional)
Sunflower oil for deep frying

Sugar syrup:

120g Sugar
50 ml water

Method:

1. In a large bowl add the flour, baking powder, salt  and sugar and mix well.
2.Add the mashed sweet potato and combine to make a smooth dough. Add 1-2 tablespoons water if mixture is too dry.
3.Knead the dough and divide it into 12 lime size balls.
4. Roll each ball into a round circle and then flatten it to form a disc shape. Push your index finger or round object into the centre to form a hole and to give it a doughnut shape.
5.Heat the oil in a an and when it is medium hot deep fry the doughnuts in small batches until golden brown. Drain on kitchen paper.
6. Add the sugar and water to a saucepan and bring to boil. Simmer the syrup until it reaches 1 string consistency. Tun off heat.
7. Dip each fried doughnut into the syrup till it is coated on both sides  and repeat for remaining doughnuts. Leave  the doughnuts to cool this will cause the sugar coating to slightly crystallize.
Serve with tea.

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 Malaysian Spicy Rice

Submitting to:
Flavours of Malaysia event by simply.food

 Submitting to:

In my VEG BOX ~Sweet Potatoes event by citrusspiceuk , guest hosted By Heidi Roberts Kitchen Talks

Malaysian Cucumber and Pineapple Salad

A refreshing sweet and sour tangy salad that is a perfect side side to a main meal.

Ingredients :

1 cucumber, cut in half  lengthways, seeds removed and sliced
1 red onion thinly diced
2 slices fresh pineapple, cubed
1 red chilli pepper thinly sliced
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon sugar to taste
1 tablespoon lemon juice
1/2 teaspoon chilli flakes
1 tablespoon fresh coriander finely chopped

Method:

1. Add the cucumber, pineapple  and onion to a bowl.
2. Add the salt, sugar, vinegar,lemon juice, red chilli  and the red chilli  flakes and toss the salad.Sprinkle with chopped coriander.
3. Transfer to serving dish.Chill for 30 minutes before serving.

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Som Tam Salad

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Flavours of Malaysia event by simply.food

Lets Make salads event by simply.food.

Malaysian savoury Rice -Nasi Minyak

Aromatic spiced fried rice Malaysian style.

Ingredients:

4oz  basmati rice
250 ml water
2 star anise
1 cinnamon stick
4 cloves
1 teaspoon salt
1 onion finely sliced
1 clove garlic
1 tablespoon olive oil

Method:

1. Wash the rice and soak it in cold water for 30 minutes.
2. Drain the rice and keep aside.
3. Heat oil in a large lidded frying pan.
4. When it is hot add the cinnamon stick, cloves, star anise and sauté for 30 seconds.Add the garlic and onions and sauté until onions are translucent.
5.Add the drained rice and salt and sauté the rice for 2-3 minutes until rice grains are coated in oil.
5. Add 250 ml water and bring the rice to boil, once rice is boiling turn the heat to lowest setting and cove the pan.
6.Cook covered for 20 minutes  after which open the pan and fluff the rice up with a fork. Switch off heat cover and leave the rice for another 5 minutes.
7. Transfer to a serving dish.

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Chinese Rice

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Flavours of Malaysia event by simply.food

Malaysian Aubergine Sambal

Aubergines cooked in a spicy chilli paste.

Ingredients:

6 small baby aubergines
1/2 teaspoon salt
2 tablespoons Sambal Belacan
2 tablespoons oil

Method:

1. Wash and cut the aubergines into quarters.
2. Heat oil in a wok when it is hot add the aubergines and stir fry for 2-3 minutes. Cover and cook for a further 7-8 minutes until aubergines are almost cooked.
3. Add two tablespoons of Sambal Belacan and the salt and  mix the aubergines well to coat them in the spicy paste.(Sambal Belacan is very spicy take care with the quantity a little goes a long way)
4. Cover and cook for 2-3 minutes longer.
5. Transfer to serving dish , serve with boiled rice.

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Sambal Belacan

Submitting to:
Flavours of Malaysia event by simply.food

Malaysian chilli sauce -Sambal

Fiery chilli sauce  for spicing up Malaysian dishes.


Ingredients:

10 dried chillies , seeds removed and soaked
10 fresh red chillies ,seeds removed and chopped in to small pieces
1 sweet red chilli pepper, seeds removed and chopped in to small pieces
4 shallots peeled and chopped
2 cloves garlic peeled and chopped
1/2 teaspoon salt
4 tablespoons cooking oil

Method:

1.Add both types of chillies,sweet chilli pepper, shallots and garlic to a blender and coarsely grind the mixture.Add the salt.
2.In a large pan heat the oil, when it is hot add the chilli paste and cook it  until the paste starts to separate oil.
3. Cool and transfer to a sterilised jar and use as required. ( Store in the fridge)

You may like :
Roti Canai

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Flavours of Malaysia event by simply.food

Malaysian Roti Canai

Flaky Malaysian flat breads that are delicious with curry or pickle
Ingredients:

2 cups All purpose flour
1 egg or 2 tablespoons natural yoghurt
2 tablespoon cooking oil for dough
4 tablespoons for cooking the Roti Canai and kneading the dough
Salt to taste
Water for kneading

Method:

1. Place the flour in a large bowl, add 2 tablespoons oil , salt and the yoghurt . Mix together.
2. Add water a little at a time and make a very soft dough.
3. Knead the dough for 2-3 minutes and place it in the bowl.Cover the dough with a little oil. Cover the bowl with a muslin cloth or tea towel  and leave to rest for 30 minutes.
4. Remove the dough from the bowl and knead again for 2-3 minutes, divide the dough into 8 parts.
5. On a clean work surface smear a little oil , pat out one of the dough portions into a circle gradually making it larger and stretching it to make it  almost paper thin.

Check this video out for the authentic way to make these Roti Canai.

6. Once the dough is almost stretched into a 12inch by 12 inch square, smear some oil over the dough,fold the top edge over to the centre, then fold the bottom edge over to overlap the top edge trapping air in between the layers.
7. Next Fold the open edge  from the right side to meet in the centre and then fold the left side over the right side. You should now have a perfectly formed square shaped Roti Canai.
8. Heat a frying pan when it is warm place the Roti Canai on it and wait 1 minute. Flip it over and smear some oil  on top of it. Flip it again to cook the oiled side. Smear some oil on the top again and flip it once more.
9.Roti Canai is ready when both sides turn slightly golden with brown specks. Remove from pan and repeat for rest of dough.

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 Roti Jala

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