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。

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)

糙米香发糕 Brown Rice Fatt Koh

Ingredient A:
170ml water
2 tsps instant yeast
2 tsps SP cake stabilizer

Ingredient B:
4 eggs
70g caster sugar

Ingredient C:
180g pau flour
80g instant brown rice powder

Utensil & material needed:
10 pcs paper cups (3.5 X 4.5cm) fit into muffin moulds

Method:
1. Combine ingredient (A) and whisk till white. Add in ingredient (B), beat till well blended in.
2. Add ingredient (C) into no. (1), mix well. Cover with a piece of dry cloth, proof for 30-40 minutes.
3. Spoon no. (2) into prepared moulds. Coat small knife with oil and then sugar. Slit through with the word of Y(the sugar once melted will help to break the fatt koh into a smiley face).
4. Steam over rapidly boiling water using high heat for 20 minutes. Test with a bamboo pick, it should come out clean. Remove paper cups from moulds, cool on a rack.

材料A：
清水170毫升
酵母 2茶匙
蛋糕稳定剂（SP）2茶匙

材料B：
鸡蛋4粒
幼糖70克


材料C：
包粉180克
即食糙米粉80克

用具：
3.5x 4.5cm纸杯（套上糕模）10个

做法:
1. 材料（A）打发至变白后，加入（B）料一起打至均匀。
2. 将（C）料加入（1）搅拌均匀，以一块干净的布盖着，发酵30至40分钟。
3. 将（2）拌匀，倒入纸杯中至满，将一把小刀搽上食油后沾上粗糖，然后将刀插入面糊底部，割“人”字形（当糖溶解时会将糕的表面撑裂成盛开的花朵状）。
4. 排在已煮滚开水的镬，以大火蒸20分钟后，打开盖子以竹签插入糕的中央，如果不粘竹签即已蒸熟，取出后脱出糕模，放在网架待凉。

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.

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.

A Beautiful Bloom Of Cake

Y3K Issue no.40: Tasty Steamed Food (Jan/ Feb 2008) SOLD OUT
60 Recipes For The Lunar New Year.

Ingredient A:
8 chilled eggs (grade A)
250g caster sugar
1 tbsp cake improver
Ingredient B: sieved together
350g superfine flour
1 tsp double action baking powder
Ingredient C:
70ml Seven-Up aerated water
Ingredient D:
Some caster sugar
Material & utensil needed:
A big sheet of greaseproof paper
An 8" mould (see photo)
Stamps design with words
Dash of red colouring
Method:

1. Fill a wok with a lot of water. Add in knotted pandan leaves. Place in the steamer utensil and cover wok. Turn on medium heat and bring water to a boil.
2. Beat ingredient (A) in a mixer until it has reached a white and thick consistency.
3. Pour no.(2) into a big mixing bowl. Sieve in ingredient (B) in small batches and fold. Stir in ingredient (C) and mix to a thick batter.
4. Line the eight inches mould with greaseproof paper (leave extra paper surrounding mould). Pour in no.(3), use a spoon to dust in some sugar of ingredient (D) to form the word of "Y". Wipe wok cover dry. Place in batter to steam. Cover wok once more. Turn to high heat, steam for 30-35 minutes. Insert a skewer in to check for doneness. There should be no batter bits clinging to the skewer.
5. Drip some red colouring into a bowl. Brush colouring onto stamp designs and print words on no.(4). Cool cake.

Tips: The pandan leaves give out a nice aroma in the wok and helps to drive away the eggs' fishy smell. Chilled eggs work well with cake improver and shortens the beating time. Use a mould with a bigger diameter on top and tapers to a smaller base. This helps the cake to blossom.

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。

月饼秘诀 2 Evergreen Mooncake Recipes Tips II

让中秋的神话延续下去!


《爱.月饼》是一本由Y3K所出版，值得珍藏的好食谱。

虽然人类已经上到太空，月球的迷底已被揭开；然而中秋节对华人的意义并不因此而淡化。每逢农历八月十五夜晚，依然可以看到一家人坐在皎洁的夜光下一边吃月饼一边赏月，长辈向后辈讲述嫦娥奔月、吴刚伐桂、玉兔捣药等神话故事，让这华人文化一代代流传下去。虽然传统点蜡烛的纸灯笼已逐渐被现代化电池灯笼所取代，然而中秋节吃月饼的习俗依然延续。在马来西亚，甚至连友族都被这节日气氛所感染，对月饼爱不释手！

月饼的市场比起从前有过之而无不及，随着消费者的要求越来越高，以及市场上的竞争越来越激烈，许多商家不但在外形及包装上求变求新，馅料的多样化更让人大开眼界。

这个中秋节，让我们花点心思做月饼，不论是送礼或者自家享用都特别有意义。

Unfolding Yarns & Yards of Mid-autumn Festival Delights

The Mid-Autumn Festival or known as the Mooncakes Festival is a time for jollity as the highlight concerns the mooncakes. In the bygone era, families would purchase these sweet stuffed pastries from restaurants or biscuit manufacturers. But today, certain changes have crept into the taste, ingredients and production of mooncake making. Times have changed and readers can swing along with the trend to try innovative recipes of making mooncakes.

In Malaysia, the meaning of the festival associated with a long yarn of history and a yard of folklore may have dimmed but the symbolism remains. Try moulding different but delicious
mooncakes in the comfort of your own home.

Enjoy the mooncakes.

糖浆
材料：
粗糖600克
清水450克
柠檬4片（连籽）

做法：
将所有材料放入锅内，煮至糖溶解，再以小火煮至糖浆滴入冷水中成块状即可（约50分钟）。如果糖浆煮过火，可再加入少许热水再煮。

注：煮好的糖浆最好放上一年才用。如果要饼皮颜色较深，可以提早1-2天将糖浆、枧水、花生油及面粉混合。


Golden Syrup
Ingredients:
600g white granulated sugar
450g water
4 slices lemon (with seeds)

Method:
Place ingredients in a pot. Cook till sugar is well dissolved. Turn to low heat and simmer for 50 minutes. Do not stir (read tips). To test ,drop a little syrup into cold water, it should form a lump. If syrup is too thick, add in extra water and cook a while.
Tips:
It keeps well and can be made one year in advance. For a deep coloured mooncake, mix this syrup with a little alkaline water, oil and two tablespoons of flour. Mix well and keep it for 1-2 days before the day of baking mooncakes.


月饼皮
材料A：
糖浆300克
花生油7汤匙
枧水1茶匙
面粉2汤匙

材料B：
面粉500克

做法：
1. 预先将材料A混匀，搁置一个晚上。
2. 将材料B的面粉放在桌上，中间开穴，倒入（1），轻轻将面粉掺匀至软而粘手为止。
3. 用湿布盖约30分钟，分成18个重约40克的粉团，再以湿布盖着待用。

Mooncake's Skin
Ingredient A:
300g golden syrup(canned)
7 tbsps peanut oil
1 tsp alkaline water/air abu
2 tbsps flour

Ingredient B:
500g flour

Method:
1. Combine ingredient (A) and leave it overnight. This is the resting period.
2. Spread some flour on a clean tabletop. Place no.(1) on it. Knead lightly till it does not stick but has a soft effect.
3. Cover dough with a damp cloth for 30 minutes. Divide into 18 equal portions of 40 grams each. Cover with a damp cloth. Set aside for later use.











豆沙

材料:
天津红豆600克
粗糖400克
花生油200克
麦芽糖2 汤匙
青矾少许(随意)(可在药材店买到)

做法:
1. 红豆洗净浸水1小时，煮烂后取出，用果汁机打成蓉，再以布袋沥出水份。
2. 热镬，倒入红豆蓉及糖，炒至干水，慢慢加入油，不停的搅拌以免黏镬，最后加入麦芽糖及青矾，炒至豆沙离镬即可。
3. 待冷后，分成每份100克，共16份。

Sweeten Bean Paste
Ingredients:
600g red beans (from Tientsin, China)
400g white granulated sugar
200g groundnut oil
2 tbsps maltose/mak ngah tong
A little qing-fan/ching fan (optional) (available from herbal shops)

Method:
1. Wash red beans and soak for one hour. Boil till beans are softened. Place beans in a blender. Blend well and leave contents in a cloth bag to drain off water.
2. Heat a wok, pour in no.(1) and sugar. Stir-fry till dry. Add in oil gradually and keep on stirring to prevent paste from sticking onto wok. Add in maltose and qing- fan. Stir-fry till contents leave wok.
3. Divide into 16 portions weighing at 100 grams each when it has cooled down.

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。

Red Rice Wine Yeast Unique Duck Fookchow-style 福州红糟鸭

Ingredients:
1 whitish skin duck (approx 2 kg, discard head & feet, halved the bird)
1 tbsp red rice wine yeast (read tips)
1 stalk spring onion (cut into sections)
5 slices old ginger
2 tbsps white granulated sugar
1 tsp salt
500ml water (2 standard cups)

Marinade: (mixed together)
2-3 tbsps red rice wine yeast (read tips)
1 egg (beaten)
1 tbsp minced garlic
1 tsp salt
¼ tsp MSG
1 tbsp red rice wine
2 tbsps oyster sauce
1 tsp white granulated sugar
2-3 tbsps tapioca flour

For garnishing:
Some Chinese coriander
Some spring onions

Method:
1. Heat a wok with three tablespoons of oil. Sauté ginger slices, spring onions. Add in red rice wine yeast, sugar, salt. Place in duck halves and toss with the fried ingredients meanwhile, add in water and bring to a gentle boil. Cover wok and braise contents for 30 minutes until gravy is reduced. Uncover once in a while to stir contents and prevent them from getting burnt.
2. Turn off heat, pour no.(1) into a casserole or soup plate. Steam for one hour. Cool duck then debone. Soak up oil from gravy with some servittes, retain gravy.
3. Coat no.(2) with marinade. Leave aside for half hour to one hour. Deep-fry boneless duck in oil until skin turns crispy. Remove duck.
4. Chop no.(3) into pieces. Drench gravy of no.(2) on top. Garnish, serve hot.

Tips: Red rice wine yeast is the residue obtained after filtering red rice wine. Suitable for cooking meat, poultry or mee-suah dishes. You can buy filtered wine yeast and red rice wine from Fookchow shops, stalls or eateries in Peninsular Malaysia.

Note: This is a delicious Fookchow dish, well-received in Sibu. It has attained status of being a festive item.

材料：
白鸭1只（大约2公升，头脚不用，切成两半）
红糟1汤匙（看贴士）
青葱1棵（切段）
老姜5片
白糖2汤匙
盐1茶匙
清水500毫升

腌料：（混合均匀）
红糟2-3汤匙（看贴士）
鸡蛋1粒（打散）
蒜茸1汤匙
盐1茶匙
味精1/4茶匙
红酒1汤匙
蚝油2汤匙
糖1茶匙
薯粉2-3汤匙

装饰：
芫荽少许
青葱少许

做法：
1. 镬里热油3汤匙，炒香姜片及青葱，加入红糟、糖及盐，放入鸭块拌炒翻动，注入清水煮 滚，加盖焖煮半小时至汁浓稠，间中不时开盖翻炒一下以免粘底。
2. 熄火，将（1）移入盆内大火蒸一小时，待凉取骨，将浮在酱汁表面的肥油以吸油纸吸掉， 保留酱汁，待用。
3. 将（2）的鸭肉以腌料腌半至一个小时，投入油镬炸至酥为止，捞起。
4.切块排盘，淋入酱汁及装饰，乘热享用。

贴士:红糟是酿制好的红酒剩下的酒渣，适合用来烹煮肉类，如：鸭肉、鸡肉或猪肉。
注: 每逢佳节喜庆，这道菜是诗巫福州人必备佳肴。