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REMPEYEK. (Peanut Crackers) BUMBU (Traditional Malay Curry Powder) Ingredients Ingredients 400gms Red skinned peanuts chopped 200gms Rice flour 300gms Coriander Seeds 2tbs. Tapioca flour (Substitute cornflour) I50gnzs Cummin seeds 50gms Sweet Cumnzin Spice Mix Itbs. Cloves 2tbs. Cardamoms 5 cloves Garlic 10 in. piece Cinnamon ltbs. Coriander seeds 2xi 0 in. piece Rampe A few Cadjunuts I cup Rice 400ml Coconut milk A handful of Curry Leaves 1 Egg Salt to taste. Method Method Roast the coriander seeds 012 a moderate fire for 10 minutes. Add the rice and continue roasting for another I 0 minutes. Add the curry Grind spices very finely. Mix in the coconut milk & egg. Mix in the leaves and rampe, lastly add all the other dry ingredients. When it two kinds offlour & nuts. Heat oil & fry batter by the tablespoon begins to crackle take if off the fire, pound till very fine and finally until golden brown (Dribble the mixture carefully along the side of sieve (Can also use a Grinder). The same ingredients can be used the wok to fonn thin wafers ofpeanut crackers). raw without roasting. This can be used for fish and vegetable curries. Roasted curry powder forms the hasis of the Malay curries. It can also be used raw. 38 39 REMPEYEK. (Peanut Crackers) BUMBU (Traditional Malay Curry Powder) Ingredients Ingredients 400gms Red skinned peanuts chopped 200gms Rice flour 300gms Coriander Seeds 2tbs. Tapioca flour (Substitute cornflour) I50gnzs Cummin seeds 50gms Sweet Cumnzin Spice Mix Itbs. Cloves 2tbs. Cardamoms 5 cloves Garlic 10 in. piece Cinnamon ltbs. Coriander seeds 2xi 0 in. piece Rampe A few Cadjunuts I cup Rice 400ml Coconut milk A handful of Curry Leaves 1 Egg Salt to taste. Method Method Roast the coriander seeds 012 a moderate fire for 10 minutes. Add the rice and continue roasting for another I 0 minutes. Add the curry Grind spices very finely. Mix in the coconut milk & egg. Mix in the leaves and rampe, lastly add all the other dry ingredients. When it two kinds offlour & nuts. Heat oil & fry batter by the tablespoon begins to crackle take if off the fire, pound till very fine and finally until golden brown (Dribble the mixture carefully along the side of sieve (Can also use a Grinder). The same ingredients can be used the wok to fonn thin wafers ofpeanut crackers). raw without roasting. This can be used for fish and vegetable curries. Roasted curry powder forms the hasis of the Malay curries. It can also be used raw. 38 39 KUIH DADAR PASTHOL. (Pancake) Ingredients for dough Ingredients for Filling 500gms Flour -'l2 cup Coconut water I Fresh Young Coconut scraped lhtps. Saffron -'l2 Coconut scraped 1 stick Cinnamon Water & salt to taste. 30oz Brown Sugar/Jaggery Itsp. Lemon juice Ingredients for filling I cup Water 1 piece Rampe 250gms Minced Meat/Mixed [Jabath/Tripe Salt to taste (Boiled and cut in cubes) I OOgms Ash Plantain (cut in small cubes mixed with salt, Ingredients for Batter (similar to pancake) saffron & fried) 1OOgms Chopped Tomatoes or Biling 250 grms Flour 1 inch Ginger (Finely ground together with garlic) Vzcup Milk 1ths. Chillie Powder JOOgm s Brinjal 1 Egg 200gms Chopped onions 3 cloves Garlic Water Its. Curry Powder ltbs. Pepper Salt to taste Pieces ofRampe/Sera/Curry leaves & salt to taste. Method Method Filling -Put the water and sugar in a saucepan and bring to boil. Pastry Dough- Make the pastry dough (like making roti) by mixing Stir until jaggery is dissolved. Add the coconut and the other the flour, coconut, saffron and salt together with coconut water. Make ingredients, but not the lemon juice. Simmer until mixture has soaked­ small balls (bigger than a lime or to required size and keep aside). up all the water and then add the lemon juice and stir fo~ about a Curry- Temper the garlic, ginger, onion and curry leaves. Add the minute. Discard the cinnamon stick and rampe. (Keep .fillmg warm rest of the ingrediellts along with the meat or tripe mixture with a while making the pancake). Make the pancakes and fill each one little stock and let it cook on a moderate fire. Stir occasionally (to with a full spoon of the coconut mixture and roll. prevent burning) till the curry is dry. Flatten out the pastry in round shapes and put a spoonful of meat To make the batter, put the flour in a bowl make a well at the center mixture on the centre. Fold in half and press the edges well. Seal it put in the milk, egg and salt and stir until smoother in consistency. by pinching round it with your fingers. Fry in hot oil. Add more water if required. 37 36 KUIH DADAR PASTHOL. (Pancake) Ingredients for dough Ingredients for Filling 500gms Flour -'l2 cup Coconut water I Fresh Young Coconut scraped lhtps. Saffron -'l2 Coconut scraped 1 stick Cinnamon Water & salt to taste. 30oz Brown Sugar/Jaggery Itsp. Lemon juice Ingredients for filling I cup Water 1 piece Rampe 250gms Minced Meat/Mixed [Jabath/Tripe Salt to taste (Boiled and cut in cubes) I OOgms Ash Plantain (cut in small cubes mixed with salt, Ingredients for Batter (similar to pancake) saffron & fried) 1OOgms Chopped Tomatoes or Biling 250 grms Flour 1 inch Ginger (Finely ground together with garlic) Vzcup Milk 1ths. Chillie Powder JOOgm s Brinjal 1 Egg 200gms Chopped onions 3 cloves Garlic Water Its. Curry Powder ltbs. Pepper Salt to taste Pieces ofRampe/Sera/Curry leaves & salt to taste. Method Method Filling -Put the water and sugar in a saucepan and bring to boil. Pastry Dough- Make the pastry dough (like making roti) by mixing Stir until jaggery is dissolved. Add the coconut and the other the flour, coconut, saffron and salt together with coconut water. Make ingredients, but not the lemon juice. Simmer until mixture has soaked­ small balls (bigger than a lime or to required size and keep aside). up all the water and then add the lemon juice and stir fo~ about a Curry- Temper the garlic, ginger, onion and curry leaves. Add the minute. Discard the cinnamon stick and rampe. (Keep .fillmg warm rest of the ingrediellts along with the meat or tripe mixture with a while making the pancake). Make the pancakes and fill each one little stock and let it cook on a moderate fire. Stir occasionally (to with a full spoon of the coconut mixture and roll. prevent burning) till the curry is dry. Flatten out the pastry in round shapes and put a spoonful of meat To make the batter, put the flour in a bowl make a well at the center mixture on the centre. Fold in half and press the edges well. Seal it put in the milk, egg and salt and stir until smoother in consistency. by pinching round it with your fingers. Fry in hot oil. Add more water if required. 37 36 MALAY DODOL KVIH CINA (CHEENAKUEH) Ingredients 500gnzs Flour Ingredients 21hkg Jaggery 10 pints Coconut Milk (from 6/arge coconuts) 250gms Rice Flour (Sieved twice) Cardamoms & chopped Cadjunuts 500gms Jaggery 1h tea cup Coconut water Method 1tsp. Mixed spices powdered (nutmeg, cinnamon & cardamom in equal quantities) Liquidize the scraped coconut and obtllin 10 pints of coconut milk. Fresh scraped coconut & pinch of salt Put the milk in a large pan and add the flour andjaggery (broken up into pieces), place the pan on the fire stirring the mixture all the Method time. As the mixture thickens an iron spoon must be usedfor stirring. When the dodo! mixture separates from the oil, remove the oil, add Mix the flour in coconut water, kneading it well. Keep it for about 4 the cardamoms and the chopped cadjunuts. Care should be taken hours. Cook the jaggery in half a cup of water till it fonns into a not to let the mixture get caught to the bottom ofthe pan. When very syrup and let it cool. Add the syrup to the flour and mixed spices thick, turn it out on a flat dish or tray. kneading well. The mixture should be semi-thick (similar as for hoppers). Pour into traditional small porcelain cups (like small coffee cups). Steam for around 20-30 minutes till done. Serve with a little Handy Hints scraped coconut sprinkled on top of the kueh. Stain on a non-stick cookware can be removed by boiling 2 spoon full of baking powder, % Optional- The scraped coconut could be coloured lightly, i.e. Pink, cup vinegar & 1 cup water for 10 minutes re­ green etc. season pan with oil. 34 35 MALAY DODOL KVIH CINA (CHEENAKUEH) Ingredients 500gnzs Flour Ingredients 21hkg Jaggery 10 pints Coconut Milk (from 6/arge coconuts) 250gms Rice Flour (Sieved twice) Cardamoms & chopped Cadjunuts 500gms Jaggery 1h tea cup Coconut water Method 1tsp. Mixed spices powdered (nutmeg, cinnamon & cardamom in equal quantities) Liquidize the scraped coconut and obtllin 10 pints of coconut milk. Fresh scraped coconut & pinch of salt Put the milk in a large pan and add the flour andjaggery (broken up into pieces), place the pan on the fire stirring the mixture all the Method time. As the mixture thickens an iron spoon must be usedfor stirring. When the dodo! mixture separates from the oil, remove the oil, add Mix the flour in coconut water, kneading it well. Keep it for about 4 the cardamoms and the chopped cadjunuts. Care should be taken hours. Cook the jaggery in half a cup of water till it fonns into a not to let the mixture get caught to the bottom ofthe pan. When very syrup and let it cool.

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