Sambal Ikan Bilis (Y3K Recipes issue no.63)

Ingredient A:
75g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
2 small local limes (express out juice)

Ingredient B:(blended)
100g shallots, 30g garlic
2 fresh red chillies (cut into rings)
1 stalk lemongrass or serai (cut into rings)
12 dried chillies (soaked, drained)
10g yellow turmeric or kunyit basah (sliced)
Some water

Seasoning:
2/3 tbsp white sugar
1/4 tsp salt

Method:
1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.
2. In the same wok, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.

Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.

Tapai Ubi Kayu 酒酿木薯 (Y3K Recipes issue no.63)

from Y3K Recipes - Issue 63 (November-December 2011) page 9

Tapai Ubi Kayu
Ingredients:

700g tapioca (pared off skin, cut into wedges)
4 tsps sweet wine yeast (pounded)

Material needed:
Some banana leaves (scalded till soft)

Method:
1. Steam tapioca wedges for 30 minutes or till soft, no need to drain off water. Cool very well at room temperature.
2. Place no. (1) into a clean and dry bowl. Sprinkle wine yeast over. Clingfilm, rest for 48 hours at room temperature.
3. Wrap-up no. (2) like lepat pisang, serve as a snack or dessert.


取自美厨食谱第六十三期 （2011年11月- 12月）第九页

酒酿木薯
材料：
木薯700克（去皮，切小块）
扁形甜酒饼4茶匙（舂碎）

用料：
香蕉叶适量（烫软）

做法：
1． 将木薯块蒸30分钟或软，取出不需沥干水份，待完全自然凉。
2． 将（1）放入大碗，撒入酒饼，用保鲜纸包好置于室温待发酵48小时。
3． 舀适量（2）在香蕉叶上，包起冷藏享用。

Recipe from Y3K Recipes Issue no.61 (July/ August 2011)

Ingredients:
300g shoulder loin (sliced)
100g shallots (sliced)
100g garlic (minced)

Marinade:
1 tbsp super soy sauce
2 tbsps chilli sauce (less spicy)
Dash of premium sesame oil
1 tsp shrimp sauce
1 tsp sugar
1 tsp tapioca flour
Dash of pepper

Seasoning:
2 tsps supreme thick soya sauce

For garnishing:
1 stalk spring onion (diced)
1 fresh red chilli (cut into rings)

Method:
1. Mix meat with marinade. Leave it aside for 10-15 minutes.
2. Heat a wok with a little oil to saute shallots and garlic. Add in no. (1), fry till meat changes colour.
3. Add in seasoning, fry well. Cover wok, use low heat to braise for 15 minutes. Dish up, garnish.

Tips: Check meat constantly, if it is too dry, add in some hot water.

MIKOO面龟

(Makes 15)
INGREDIENT A:
1 kg plain flour
300g caster sugar

INGREDIENT B:
450ml water, 8g instant yeast

INGREDIENT C:
67g shortening
7g baking powder

For glazing: (mixed together)
Some pink colouring
Some water

Material needed:
15 pcs white paper (3.5” X 5.5”）

1. Combine ingredient (A) in a mixer, mix well. Add in ingredient (B), beat using medium speed to form a dough. Add in ingredient (C), beat it for 10 minutes till dough is smooth and elastic to the touch.
2. Scale dough of no. (1) at 120g portions, shape into smaller dough pieces, then roll into long strips. Use your fingers to shape the middle part into a slight inward curve. Place on a piece of paper, repeat process.
3. Glaze surface of no. (2) well, arrange in a steamer rack, put it to have a sunbath and proof.
4. Let no. (3) proof for 30 minutes till paper size, steam over high heat for 10-15 minutes.

I have known Eddie Tan, a Penangnite for 20 years. Though he now resides in Kuala Lumpur yet he has not lost the “Hometown boy grace”.

With a deep passion of making snacks, kuih-muih, he is one of those who will make or bake goodies for relatives and friends as good will during festive times. Everyone loves his generosity and Eddie has churned his skills into a business. Known as "Home Town Bakery", I approached him to be a contributor for this issue. It has been generous of him to share his recipes.

"Mikoo" with its pinkish exterior is a sweet snack used as an altar table offering by the northern state people of Malaysia. It is common to most Hokkiens and Teochews for prayer offerings since the moulds may have some resemblance to the tortoise which is a symbol for prosperity and longevity. With a pale sweet taste and good-bite texture, it can be dipped into egg mixture for pan-frying. Quite healthy, you can tear off the exterior's pink coat.

He bakes Penang delight like the Tambun biscuits (green pea cookies), much loved by all. Not forgetting the fishy looking kuih bahulu and the Indian appealing snack of "Muruku".

Want to know this foodie man or place orders for his goodies, feel free to contact Eddie at
Home Town Bakery on his mobile number of 012-2151036.


(可做15个)

材料A：
普通面粉1公斤
幼糖300克
材料B：
清水450毫升
酵母8克

材料C：
白油67克
发粉7克

搽料：（混合均匀）
食用粉红色素少许
清水少许

用具：
白纸15张（3.5”X5.5”）

做法：
1. 将所有（A）料放入搅拌器混合均匀后，加入（B）料以中速打成团，再加入（C）料继续搅
打约10分钟至面团光滑有弹性。
2. 取出（1）切成120克小团，搓圆再揉成长形，在面团中间揉幼一点成为有腰形，放在白纸上，重复至完。
3. 用刷子沾搽料涂均匀在（2）的表面，排好在蒸笼后，晒太阳及发酵。
4. 待（3）发涨到30分钟或跟白纸一样大时，以大火蒸10-15分钟至熟即可。

认识现住吉隆坡，家乡在槟城的EDDIE TAN二十年，他是一个待人诚恳重感情的人。

EDDIE对糕点制做稍有研究，尤其对传统糕点情有独钟，每逢过年过节，他总会抽空做些糕点送给亲朋好友品尝。由于这些糕点所采用的材料都经过细心挑选，在制做过程中灌注入不少爱心，让接受馈赠者都能够感受到其所放下的心思。在朋友怂恿之下，EDDIE空余时间在家里制做一些糕点卖给熟人，往往供不应求。最近他成立一间以“家庭式传统糕饼”为号召的公司“家香”，批发及零售这些家庭式糕饼。我们要求EDDIE为读者公开数个大受欢迎的传统糕点，他很爽快地一口答应下来。

表皮粉红色，样子有点像枕头的“面龟”是福建及潮州人的传统糕点，是初一十五北马华人不可缺少的祈福吉祥物，取其健康长寿的意义。“面龟”味道微甜，有咬劲，口感像馒头，蒸热后当早餐或沾上蛋液以小火煎香，健康又可口。如果不喜欢表皮颜色，表皮可以很容易撕开。

小巧玲珑的淡汶饼（绿豆饼）是槟城代表性的糕饼之一，烘烤小蛋糕不论任何种族都喜爱，造型可爱的鲤鱼可为新年增添欢乐气氛。姆鲁古虽然是印度同胞的传统食品，然而许多印度同胞特地向EDDIE订姆鲁古，因为他所制做的姆鲁古比起一些印度人做的还好吃。

我们感谢EDDIE慷慨分享这些古老食谱，打算订购这些可口的传统糕点吗？

请联络：家香Home Town Bakery(012-2151036)

Penang Asam Laksa

Published in "Y3K Recipes" issue no.3 - November/ December 2001.














(Serve 8)
Ingredient A:
500g rice sticks
600g sardine fish
155g canned sardine
800ml superior stock
100g tamarind paste
250ml water

Ingredient B:
3tbsp shrimp paste (add some warm water)
1 cucumber (shredded)
1/2 pineapple (shredded)
1 onion (diced)
10 chilli padi (chopped)
5 red chillies (chopped)
3 bundles mint leaves

Ingredient C (Seasoning):
1 ginger bud / bunga kantan (sliced fine)
5 pieces asam gelugor/ asam keping
5 bundles kesum leaves / Laksa leaves
60g sugar
20g salt

Ingredient D (Pound ingredient):
20 shallots (200g)
4 pips garlic
5 stalks lemon grass / serai
2 inch fresh tumeric
1 small piece belachan
30 pieces dried chillies

Method:
1. Mix well tamarind paste with water, then sieve. Keep aside.
2.Blend pounded ingredients. Keep aside.
3.Boil rice sticks in hot water for 10 minutes, then rinse under cool water. Drain and keep aside.
4.Boil sardine in superior stock for 10 minutes. Flake flesh and mash into a paste.
5.Bring soup to a boil. Add in seasoning, tamarind solution and pounded ingredinets. Boil for 20 minutes over low heat. Add in mashed fish paste and canned sardine. Bring to a boil.
6. Put some rice sticks in a bowl. Pour over the soup and add in ingredients B. Serve hot.

*Sardine can be substituted by kembong or selar fish.
*Superior stock in this recipe is prepared by adding anchovies(ikan bilis) or chicken into water. Boil for 1 hour and drain off the residue.

Chilled Corn Kuih

Ingredient A:
Liquid drained from canned corn, add in extra water to reach 400ml

Ingredient B: (mixed together)
30g wheat flour
150g rice flour
45g tapioca flour
150g white sugar
500ml concentrated coconut milk

Ingredient C:
150g corn kernels (canned)
6 red and green gla-ced cherries (diced)

Utensil needed: (greased)
Some cartoon figure moulds or general moulds

Method:
1. Bring ingredient (A) to a boil. Pour into ingredient (B), keep on stirring till well mixed over a low heat.
2. Add in ingredient (C), stir till mixture has a thick consistency. Pour into moulds, level well. Steam kuih over medium heat for 30 minutes or till cooked (steam 10 minutes for small moulds). Cool, keep chilled.


1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18

材料A：
粟米水（取自罐头粟米粒）+清水400毫升

材料B:(混合均匀）
澄面粉30克
粘米粉150克
木薯粉45克
白糖150克
浓椰浆500毫升

材料C：
罐头玉米粒150克
青、红樱桃6粒（切粒）

用具：
卡通模或其他模形（涂油）

做法：
1. 将（A）料煮滚后，倒入（B）料以小火不停地搅拌至滚。
2. 拌入（C）料搅至成糊状后，倒入模内涂平，以中火蒸30分钟或熟（小的模只需10分钟），冷藏后更好味。


1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18

Assam Roast Pork Nyonya Cuisine

Ingredients:
600g roast pork (cut into pieces)
300g sam chan pork or belly pork (cut into pieces)
1.2kg green mustard or kai choy (cut into big pieces)
150g kiam chye or ham choy (cut into big pieces)
4 dried chillies (soaked)
2 fresh red chillies (split)
45g assam pulp or tamarind paste (mixed with 100ml water, discard seeds)
3 stalks lemon grass or serai (smashed)
45g belacan (toasted in an oiless wok, mixed with a litter water into a paste)
5 pips garlic (pounded)
4 pieces assam skins or assam keping
1.7 litres water
4 tbsps oil

Seasoning:
3-4 tbsps brown sugar
1½ tbsps sugar
½ tbsp salt or to taste

Method:

1. Heat oil in the wok to sauté lemon grass, both types of chillies, garlic and belacan paste.
   Add in roast pork, sam chan pork, assam skins and kiam chye. Fry well, add in assam water, plain water and bring to a boil.
2. Add in kai choy and cook. Add in seasoning, taste and adjust.

Muar Otak-otak 麻坡鱼肉乌挞

Ingredients:
300g Spanish mackerel or ikan tenggiri
150ml concentrated coconut milk

Seasoning:
2 tbsps cornflour
2 tbsps curry powder
2 tbsps blended chilli paste
1 1/2 tsps salt
1 tsp white granulated sugar
Dash of turmeric powder or serbuk kunyit
Dash of chilli powder
1 tsp minced garlic
1 tsp minced shallot

For wrapping:
40 fronds of coconut leaves (8" in length)
Some staples

Method:
1. Debone fish, take out the flesh and place into a food processor or blender.
2. Add in seasoning into no.(1), blend a while. Add in coconut milk, blend further and set aside.
3. Spoon a tablespoon of no.(2) and spread it in-between the coconut frond. Cover with another piece of frond. Staple both ends together. Bake at 200 degrees Celsius for 10 minutes.

材料:
马鲛鱼300克
浓椰浆150毫升

调味料:
粟粉2汤匙
咖哩粉2汤匙
搅烂辣椒干2汤匙
幼盐1茶匙半
白糖1茶匙
黄姜粉少许
辣椒粉少许
蒜茸1茶匙
葱头茸1茶匙

包装:
椰叶40片（8寸长）
书钉适量

做法:
1. 将马鲛鱼取出鱼肉，放入搅拌机搅烂。
2. 将调味料和（1），搅拌均匀。再加入椰浆，拌匀待用。
3. 将1汤匙的馅料（2），放入椰叶内，用另一片椰叶夹在一起，用书钉钉妥，放入预热烘炉内，以200℃烘烤约10分钟即可。

BAHULU TRADITIONAL

BAHULU TRADITIONAL
(From Y3K Cookbook - My Secret Recipes Series Vol.16 - Snacks from Sibu)

Ingredient A:
½ freshly grated coconut shreds
Some pandan leaves (pounded)

Ingredient B:
140g caster sugar
3 eggs

Ingredient C:
280g low protein flour sieved with
2 tsps double action baking powder
½ tsp pandan essence

Utensil needed:
1 mini sponge cake mould (see picture, with holes)

Method:
1. Combine ingredient (A) together. Add in some water, mix and express out 260ml liquid (coconut milk plus pandan juice).
2. Combine ingredient (B), use your hand to mix until sugar has dissolved to the touch.
3. Mix no.(1) and (2) together. After a through mix, add in ingredient (C). Fold until mixture is free of lumps.
4. Heat mould on top of gas stove. Grease and spoon in no.(3).
5. Cook no.(4) over low heat until the surface bubbles. Cover for couple of minutes until surface is quite dry and well-cooked. Remove and repeat process.

古早小蛋糕 (y3k 食谱专辑系列丛书之十六-诗巫小食)

材料A：
鲜椰丝半粒
班兰叶数片（舂烂）

材料B：
幼糖140克
蛋3粒

材料C：
低筋面粉280克与双倍发粉2茶匙(一起筛过)
班兰香精半茶匙

用具：
小型鸡蛋糕模形1个（有多个小洞）

做法：
1. 材料（A）加入适量水拌匀，挤出260毫升的香兰椰浆。
2. 材料（B）混匀至糖溶化。
3. 将（1）加入（2）拌匀，再加入（C）料拌匀至无颗粒。
4. 煤气炉上烧热模，抹油后舀入（3）。
5. 转小火烧至糕表面起泡泡，加盖数分钟至表面干即熟，取出即可享用。

Pan Meen/ Mee Hoon Ker

(Y3K Recipes Issue No.19 – Jul/ Aug 2004)

Copyright of Y Three K Publisher. All rights reserved.




Ingredients for pan meen:
1 kg plain flour
Some water (approx. 500 ml)
1 tsp salt
2 tbsps oil
1 egg

Stock:
600g anchovies/ ikan bilis
7-10 litres water
Some salt

Dressing:
Some small lime juice/ limau kasturi

Toppings:
600g pork (minced)
20 mushrooms (soaked, cut into strips)
Some choy sum (cut into sections)

Marinade:
2 tbsps oyster sauce
2 tbsps soy sauce
1 tsp white granulated sugar
1 tbsp dark soy sauce

Method:
1. To make pan meen: Place flour on a cleaned tabletop. Make a well in the centre, add in salt, oil and egg. Draw in water slowly and knead very lightly to form a dough. Do not overknead to prevent dough from becoming stringy.
2. Clingfilm no. (1) and chill it for an hour to rest dough. Sprinkle flour on tabletop and roll out dough to a flat piece. You can run it through a paste machine to churn it into flat noodles or tear it manually into pieces.
3. To make stock: Wash anchovies and toss dry in a plain oiless wok. Place dried anchovies in a big pot of water and boil stock for one to two hours. Season with salt.
4. Marinate minced pork with the marinade. After one hour, heat up a wok. Drizzle in a little oil to stir-fry pork. Dish up meat, leave the liquid in the wok. On low heat, simmer mushroom strips for 10 minutes.
5. To cook pan meen: Bring a pot of water to a boil. Cook pan meen in this hot water, put in choy sum. Place on top of noodles. Remove and place in a bowl. Scoop a tablespoon of fried minced pork and some mushroom strips on it. Squeeze some lime juice on top before serving.

Sambal Telur Puyuh

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
and (Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:
30 quail eggs
2-3 Japanese cucumbers (cut into 1/4 inch slices)
Some prawns (optional)
A little flour

Sambal ingredients:
1 tbsp chilli giling
4 red chillies (pounded)
120g shallots (pounded)
15g belachan (pounded)
3 candle nuts/ buah keras (pounded)

Seasoning:
3 tbsps lime/ lemon juice
1 tbsp sugar
1 tsp salt
1 tsp chicken granules

For garnishing:
Some mint leaves

Method:
1. Cover quail eggs completely with tap water. Bring it to a boil. Cook for 5-6 minutes. Soak in tap water after cooking. Shell it when cooled.
2. Wipe the eggs with a dry cloth. Mix well with flour, then sieve off excess flour. Deep-fry for a while. Drain off excess oil.
3. Heat up some oil. Saut?sambal ingredients.
4. Add in cucumbers, quail eggs and seasoning. Taste then readjust.
5. Sprinkle in lime or lemon juice. Mix well, dish up.
6. Put prawns into the same wok, fry with remaining oil till cooked. Add it into (5). Garnish with mint leaves.