Monday 30 July 2012

Malaysian Sweet Potato Doughnuts Kueh-Keria

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


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


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.

You may like;
 Malaysian Spicy Rice

Submitting to:
Flavours of Malaysia event by

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

Thursday 26 July 2012

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


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.

You may like:
Som Tam Salad

Submitting to:
Flavours of Malaysia event by

Lets Make salads event by

Tuesday 24 July 2012

Malaysian savoury Rice -Nasi Minyak

Aromatic spiced fried rice Malaysian style.


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


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.

You may like:
Chinese Rice

Submitting to:
Flavours of Malaysia event by

Saturday 21 July 2012

Round Up Flavours of Thailand

Flavours of Thailand was guest hosted by Reva of Kaarasaaram, Thank you Reva for supporting an event by 
Our culinary journey in Flavours of series is currently visiting Malaysia. Please check out the event and send your entries here.

Friday 20 July 2012

Malaysian Aubergine Sambal

Aubergines cooked in a spicy chilli paste.


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


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.

You may like:
Sambal Belacan

Submitting to:
Flavours of Malaysia event by

Tuesday 17 July 2012

Malaysian chilli sauce -Sambal

Fiery chilli sauce  for spicing up Malaysian dishes.


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


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

Submitting to:
Flavours of Malaysia event by

Sunday 15 July 2012

Malaysian Roti Canai

Flaky Malaysian flat breads that are delicious with curry or pickle

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


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.

You may like:
 Roti Jala

Submitting to:
Flavours of Malaysia event by

Thursday 12 July 2012

Singapore sweet and sour stirfried Tofu

Singapore style stir fried tofu in an aromatic sweet and sour sauce.


480 grams tofu
1 red onion thinly sliced
3 spring onions thinly sliced on the slant
2 cloves garlic finely sliced
2 green chillies finely chopped
2 tablespoons plum sauce
1 tablespoon tomato ketchup
2 tablespoon chilli sauce
2 tablespoons white wine vinegar
1 teaspoon corn flour
½ teaspoon salt
2 tablespoons water.
3 tablespoons sunflower oil.


1.  Remove the tofu block from the wrapper and pat dry with kitchen paper to remove excess water.
2. Cut the tofu into thin strips 1cm wide and 2 cm long.
3. Add 2 tablespoons of the sunflower oil in a wok and let it heat up.
4. Stir fry the tofu in small batches till it takes on a golden colour. Remove from wok and keep aside.
5. Add 1 tablespoon of sunflower oil to the wok and wait for the oil to heat up. Add the garlic, chillies, red onion and the spring onion and sauté for 2-3 minutes.
6. Add the prepared tofu strips to the wok and stir fry for another 2-3 minutes with the vegetables.
7. Add the corn flower to the water and mix well, add this to the wok together with the vinegar, salt, chilli sauce, tomato sauce, plum sauce and stir fry until tofu strips are totally covered with the sauce.
8. Transfer to a serving dish and garnish with sliced spring onions.

Serve with Rice.

You may like

Submitting to:

Wednesday 11 July 2012

Ceylon Chana Paratha ~Blog Hop 11th July.

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Radhika's Blog Tickling Palates.The blog has lots of mouthwatering  recipes, selecting just one recipe was really difficult, however I settled for the Ceylon Chana Paratha because it seemed a perfect dish for that speedy brunch or quick lunch.The Original recipe can be found here. Due to constraints of time and difficulty in getting some ingredients, I had to make some changes  to the spice mixture. I also cheated by using shop bought tortilla wraps instead of making fresh dough for the Parathas.

A spicy fast and speedy snack , perfect for lunch, breakfast or for tiffin. 


240g pre cooked white chickpeas coarsely mashed
3 medium boiled potatoes mashed
1 onion finely diced
2 green chillies finely chopped
2 tomatoes finely chopped and puréed
1 teaspoon salt
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
2 tablespoons lemon juice
1 tablespoon fresh chopped coriander
1 tablespoon olive oil
6 tortilla wraps
3 tablespoons olive oil for shallow frying


1. In a frying pan heat the oil , when it is hot add the onions and sauté until translucent, add the tomato purée, green chillies, salt, chilli powder, turmeric powder and coriander powder and sauté for 2-3 minutes.
2. Add the chickpeas and potato mixture and mix well.Cook for 2-3 minutes to allow spices to infuse.
3. Add the lemon juice, cinnamon and clove powder followed by the fresh coriander.Mix well  and take off the heat to cool.
4. Place a tortilla wrap on a flat surface, spoon a generous amount of filling in the centre of the wrap. Flatten the filling slightly and then fold the top and bottom of the wrap to meet in the centre,(slightly overlap so that filling is encased.)
5. Fold over the two open end so that you have formed a  rectangular parcel.Keep aside and repeat for remaining wraps.
6. Heat a frying pan with a tablespoon olive oil, when it is hot place the parcel folded side down into the hot pan. Cook for 1 minute until brown and then flip the parcel to cook the top side.Remove onto a plate lined with kitchen paper.
7. Add more oil to the pan if needed and repeat for remaining parcels. Cut each parcel into three strips .
Serve hot with dip of choice.

You may like:
Aloo Paratha

Wednesday 4 July 2012

Round Up ~Lets cook for Barbecues and Picnics

Thankyou for all your participation in this wonderful event and linking up your entries.
Here is the round Up.

Sunday 1 July 2012

Announcing Event ~Flavours of Malaysia

Having completed our stay in Thailand in the flavours of series 2  at Revas blog we are once again on the move.Yes its time again to jet across to another country to sample their cuisine. This time we are visiting Malaysia in "Flavours of" Series 2 .

Malaysia is home to many different ethnic groups who found themselves colonized. Most of the migrants were from India and China and carried their heritage and cuisine with them to their new land. These influences have encouraged a delightful fusion  in the recipes.

In general, Malay and Indian cooking are spicy whilst Chinese cuisine is milder in taste. For hundreds of years, rice or noodles have been staples of the Malaysian diet and good use has always been made of the abundant supply of fresh locally grown fruit and vegetables. Seasonings such as galangal, chilli, lemon grass, lime leaves, coriander, turmeric, cumin, fenugreek, cardamom, clove, cinnamon and star aniseed are a must. Fish and seafood are still popular  ingredients as is beef, mutton and chicken. Pork is a lesser used meat as over 50% of the population are Muslims. Peanuts and coconut milk are also widely used in many dishes.
Here are some links that will give you  recipe ideas for Malaysian dishes.

To Participate:

1.Prepare a Malaysian dish  (vegetarian only - eggs allowed) .
2.Please link this event announcement with your entry, this is mandatory.
3.Use of logo is not mandatory but usage is appreciated as it helps to spread the word visually.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
4.Link the entry using the linky below with Post Name and URL(Only  in case linky does not work please  email me the entry at

Please put in subject box : Flavours of Malaysia.
Please use this format
Your Name:
Recipe Name:
Recipe URL:
Image no larger than 300 pixels.

Please make sure you have linked this event announcement to your post, this is mandatory before you link it up here
Link with your Post name and Post URL

Lets make Salads Event

Lazy Hazy summer days , sunshine, picnics, school holidays and vacations.A perfect time to prepare salads and enjoy them so that we spend less time slaving over a hot stove.
This event is all about salads, prepare any vegetarian salad (eggs allowed) and share it here.There are so many salad ingredients, feel free to create your salads with the  use of  lentils, pulses,vegetables, fruits, nuts, and sprouted pulses.Be creative and make it colourful. I would love to see usage of some innovative salads dressings too.

To Participate:

1.Prepare any vegetarian salad  (eggs allowed) please link your post using the linky below by entering your Post Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3. Use of logo is not mandatory but usage is encouraged as it helps to spread the word visually if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
5. In the event of problem using linky you can email me the entry at

Please use this format

Your Name:
Recipe Name
Recipe URL
Image no larger than 300 pixels.

Please make sure you have linked this event announcement to your post, this is mandatory  before you link it up here
Link with your Post name and Post URL 

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