Homemade pandan paste 自制香兰精



This post just to record down the Homemade pandan paste (pandan concentrated juices) that I usually made.

 

First blend pandan leaves with water

 

strain the blitzed pandan 

 

pour into a jar

 

store in refrigerator

 

a thick layer formed at the bottom, this layer is pandan paste or concentrated pandan juice.

 

Homemade Pandan Paste 自制香兰精

(recipe source: inspired by Wendy, by Sonia aka Nasi Lemak Lover)

20g pandan leaves (use mature leaves), wash and clean, pat dry.

200g water

Method

1. Use a scissor to cut pandan leaves into small pieces
2. Blend pandan leaves pieces and water till fine.
3. Pour blitzed pandan in a fine strainer, squeeze out the pandan juices.
4. Pour the pandan juices in a jar, and leave it in the fridge.
5. When you see a thick layer formed at the bottom (took me 1 day), pour away the upper layer of water, retain the pandan paste (I get about 30g).
6. You may keep up to two weeks in the fridge or till it turns bad.

 

 

 

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY

Pickled Green Chillies /Chili Hijau Jeruk / 腌青辣椒



I bet everyone know well about this pickled green chillies, especially one item that can not missed if you take wanton noodles...

 

 

try to use better quality of naturally brewed of rice vinegar

This pickled green chillies is quick, you can start to enjoy it after 2 hours.

This is the comparison after 1 hour, the colour started to change 

I was enjoyed this crunchy pickled green chilies with a special food from Anson Perak (安順). I guess you know what I am referring to right? ^_^
This recipe just nice to fit a recycle of  Tauchu (fermented soy beans paste) glass jar.

Pickled Green Chillies /Chili Hijau Jeruk / 腌青辣椒

(recipe source: method from Dapur tanpa Sempadan, recipe by Sonia aka Nasi Lemak Lover)

200g green chillies, wash and drained, cut into 3mm slices

1 cup (250ml) naturally brewed rice vinegar
1/2cup (100g) caster sugar
1/2tsp fine salt

 Method

1. Pour hot water (from Thermo tumbler) over the sliced chillies, stand for 20seconds, drained well on a colander.
2. Dissolve sugar and salt with vinegar. Places cut chillies in a clean and dry glass jar.
3. Pour vinegar mixture into jar to pickle the chillies. The chillies will be ready after 2 hours.

Special Cekur Dipping Sauce 沙姜沾酱

Today I am going to share with you this simple and yummy cekur dipping sauce that best to dip with white cut chicken / poached chicken or Pak Cham Gai. I learnt this special cekur dipping sauce from my sister-in-law.

Cekur is one type of local ginger, widely use in Malay cooking, you can read more here.

When I tasted Chinese 沙茶酱 (widely use in Taiwan), I can taste cekur aroma too.

I have a small cekur plant, not enough to prepare this dipping sauce. Sometime, I will add shredded fresh cekur leaves into chili dipping sauce when we having steamboat, very good too.



So I bought it from wet market, not that expensive actually..

Cleaning and remove cekur skin is the most tedious part in preparing this dipping sauce.

Chop it till finely

I modified a bit of my SIL recipe, added extra small chili and adjust a bit of the seasonings. Surprise that my kids also gave thumbs up to this dipping sauce..



Special Cekur Dipping Sauce 沙姜沾酱

(recipe source: re-create from my SIL recipe)

50g chopped cekur roots 沙姜

50g chopped garlic
2 small green chili, sliced
3tbsp cooking oil
1/2cup water
2tbsp light soy sauce
1tbsp dark soy sauce
1/2tbsp oyster sauce
1/2tsp salt or taste
1/2tsp sugar or taste

Method

1. Heat oil in a saucepan, add in chopped cekur and garlic, sauté till aroma.
2. Add in water, bring to boil.
3. Add in all seasonings, and continue to simmer till slightly thicken.
4. Serve with poached chicken (white cut chicken) or any other dishes.

Crispy batter for deep frying

This is my version of crispy batter. This batter is suitable for thin coating especially for deep frying vegetables. I guess this batter is good for Japanese Tempura too.

The ratio of water, self-raising flour and rice flour is 1: 0.5 : 0.1

Crispy batter for deep frying

(recipe source: by Sonia aka Nasi Lemak Lover)

100g water

50g self-raising flour
10g rice flour

Method

1. Mix rice flour and self-raising flour together in a mixing bowl.
2. Add in water slowly, stir till mix well, rest for 10mins.

How to make Creamwell Buttercream (Krim Well) 旧式牛油霜

This creamwell buttercream is cheap, stable and able to withstand in hot weather, perfect for decoration..It was widely used for decoration of Birthday cake and wedding cake by bakery shop in old time. Nowadays you still can find this kind of cake in pasar malam or small town..

What you need- golden syrup, margarine Creamwell, and butter.
You can get creamwell from bakery ingredients shop..

How to make Creamwell Buttercream
(recipe source: by Sonia aka Nasi Lemak Lover)

250g margarine Creamwell
125g butter (salted)
50g golden syrup

Method
1. Beat butter till pale and fluffy.

 

2. Add in margarine Creamwell, continue to beat till fluffy.


 

3. Last add in golden syrup, beat till mix well.
 

4. Keep this buttercream in a plastic container, and store in room temperature for later use.

Homemade Caramel Kaya ( coconut egg jam) 咖椰

I have been thinking to make caramel kaya ( last time i did pandan kaya but never try with caramel type) for so long, finally i made it with one duck egg (leftover from making salted eggs the other day) that sitting in the fridge for too long....

Just one duck egg and 2 chicken eggs, we can have so lovely homemade kaya at home, next time i will try to make it instead of buying them from shop..Why i add duck egg?

I was told by the shop owner who selling duck eggs to me, she said the famous kopitiam (cafe) in Klang buying duck eggs from them to make their famous kaya...

I just modified from earlier pandan kaya recipe to become caramel kaya. I was pleased with the result, smooth kaya and the sweetness just alright for our liking...

This morning, i was enjoying toast with kaya and butter , with a cup of coffee...

Homemade Caramel Kaya ( coconut egg jam) 咖椰
(recipe source: modified from pandan kaya recipe, by Sonia a.k.a Nasi Lemak Lover)

3 large eggs, lightly beaten ( I use 2 chicken eggs + 1 duck egg )
250g caster sugar
350ml thick coconut milk
(500ml water + grated coconut (from one large old coconut), keep the balance)
2pcs pandan leaves, knotted


Method
1. Mix 150g sugar with coconut milk, use a hand whisk stir till sugar dissolved.

2. Add in egg, stir to combine well, set aside.

3. Add balance 100g sugar in a saucepan, cook over medium heat till became golden syrup.

4. Pour golden syrup into egg and coconut milk mixture, and the syrup will form into curd, don’t worry, continue stir until syrup dissolved in the mixture (Be careful when you pour the syrup, it will spill !)

5. Sift the kaya mixture into another mixing bowl (stainless steel preferred), add in pandan leaves.

6. Place mixing bowl over another pot of boiled water on low heat (double boil method), stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals). Discard pandan leaves once the leaf is cooked.

7. It took at least 1hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.

Beside spread kaya on toast, later i will share with you on other ways of enjoying this homemade kaya..