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Everything posted by JustKay

  1. For good 'homecooked' Malay food you should visit Puteri Restaurant or Rebung. I can vouch that Rebung's spread is not only delicious but also authentic. Rebung's buffet spread for lunch is only at US$10 while the buffet dinner cost slightly more. You must try the pulut durian dessert - it's really good. My link Unfortunately, Puteri Restaurant does not have a website. Where will you be staying in KL? There is one fine dining Malay restaurant in the Bukit Bintang area called Ibunda but I wouldn't recommend it. You'd be way better off eating at the "regular" restaurants. My link My link As for Nasi Lemak, I have not found any that I really, really like. Except for a stall near my place - they sell Nasi Lemak Kukus (kukus=steam). I guess any Nasi Lemak serve at the hotels' breakfast buffet are alright. I love the ones you can buy from roadside stalls in Penang. The Penang Village also serve decent Nasi Lemak. They have various outlets in KL. It's easier to recommend places if I know where you will stay in KL and for how long.
  2. Mud Crab is permissible food in Islam. There were and still are misconceptions that these mud crabs are creatures of 2 worlds but it isn't so. They are not true amphibians. According to our JAKIM website (Malaysia's official religious body) mud crabs cannot live out of water indefinitely, therefore not of 2 worlds, hence not forbidden food.
  3. This website calls it Beef Panang. Is this what you mean? http://www.thaitable.com/Thai/recipes/Beef_Panang.htm The quality of your red curry paste in this dish will make all the difference. ← I don't think that they're the same. Beef Penang is braised (in the curry sauce as in that recipe or separately as in David Thompson's recipe, which braises the meat in coconut milk). That sounds more like a double-fried method.... ← Not Panang for sure coz I had Fish Panang at the same place and it was different but delish. This was something marinated and fried.
  4. Oh my goodness! I'm drooling ... all those dishes look just fabulous. Does anyone know of this dish? On the menu it just says " Fried Beef with Kaffir Lime Leaves" (image #15) It's really yummy and I'd like to try make it at home. link
  5. My recipe for Apam Balik: 220g self-raising flour 50gm sugar ½t bicarbonate soda yellow coloring 1 egg 350ml low-fat milk (or just water) Blend egg and sugar until frothy, add water, coloring and baking soda and gradually add flour. You might want to sieve the batter if it turns out to be lumpy but it usually won't. Put a ladle of batter in non-stick pan and brush some on to the sides so that it has crispy 'sides' - just use the ladle in a circular motion. Cover for a while until it's bubbly/half-cooked and then sprinkle some ground peanuts, sugar, and also cream style corn if you wish. You can make 2 versions - one is the super crispy (spread the batter thinly) and the other more pancake-y version which is thicker. (It's almost like a pancake batter, but no oils in the batter) You can also add sliced bananas, and nutella or even peanut butter. Fold it in half or roll it and then cut. It's yummy any ways!
  6. What about fried sweet potato strips? Too ordinary?
  7. Captain Annie, I've detected an object point five light years away. Coming into visual range. It looks like a messy mass of ..... hang on a minute.... our sensors have identified it as a massive blob of melted simple buttercream! IMO, this poured buttercream does not substitute for poured fondant. I would say that it is for people who aren't able to make a smooth and perfect buttercream frosting to now effortlessly do so. And yes, I would not go to the trouble of making a meringue based buttercream if I am going this poured buttercream way, especially when I am already using sugar syrup instead of confectioner's sugar when making the simple buttercream. If this was discussed previously, I would like to have a link to that thread because I ran a search and came up with nothing. And yes, the whipped up simple buttercream should be gently and slowly 'melted' just until it reaches pouring consistency. Go overboard just a tad and it will be broken and turn into an oily mass. Also, my friend said that to go this route, meringue based or egg based buttercream doesn't work as well as just simple buttercream. I have not tried doing it with any egg or meringue based buttercream, so I can't comment from experience.
  8. Equal parts butter and shortening whipped with either confectioners sugar or simple syrup for extra smoothness.
  9. Send them my way! dyjee, same here. Real maple syrup cost a bomb. I miss living in Canada. Sigh. annabelle, maybe you can just refrigerate them and use later. It keeps for a long time in there.
  10. I 'consulted' with a baker friend and I remembered over-heating my whipped ganache making it 'melt' but later when I checked it, it has set up very smooth. Remembering this and after scouring the Net and trying to read Indonesian, we figured it out. The buttercream is 'steamed' after it's all whipped up. Urgh. Actually steam is a misleading term/name. Annie! You're spot on.
  11. After discussing with a friend here, we figured out what it was and I even tried making it. It's just melted simple buttercream. Gently melted to a pouring consistency and poured over the cake not unlike poured fondant. But the resulting frosting is thicker than poured fondant and taste like buttercream (of course! ). A novel way to frost with buttercream, I'd say. The end result is super smooth buttercream frosting. Here's a close-up pic from my friend who frosted her cupcake with this 'melted' buttercream. Mine also resulted the same - extremely smooth finish.
  12. Have any of you heard of this type of frosting? Supposedly it can just be poured onto a cake and the end result is perfectly smooth buttercream frosting. I tried Googling but can't find anything except for it mentioned here
  13. Yes! I keep searching for one. I wish there is a way to rig something up ... like using a chocolate fountain ... but how to get something to rest the chocolate on without them being stuck? Maybe if they make silicone or waxed grid racks.
  14. Didn't I say that only happens during the festive season? The Eid, actually. Eid = a Muslim celebration after the fasting month. Thank you. Yeah, I call them Pistachio Dreams. Pistachio cookies with a whole pistachio center, enrobed in white chocolate and sprinkled with ground pistachio and some gold dust. I make several types of enrobed cookies. I've added molded chocolates and truffles last season and I hope to add a couple more 'new' treats this year. I also hope to be able to get hired help for those busy months. During the off-season, I sell cakes and desserts. I work from home. In my country, we don't need to get license for small home-based business like this.
  15. Thanks. How come I missed that picture you posted?! I was wondering how it got to the wax paper. So, the ganache has to be bottom-coated with chocolate before putting on the chain, eh? Yeah, I guess I can dip them fine the way I do it now (and thanks for saying 'excellent' ) but when I have like 10,000 cookies to dip in a month I go It's only that high a number during the festive season though but still, with the baking and making other cookies too ... like I said I go :wacko: I don't think I'll ever be able to invest in an enrober. I'm just a home baker.
  16. Thank you very much for posting the pictures. I have a question, how does the bottom part gets enrobed? The grid rack that the enrobed chocolates sit on - are they stainless steel? Doesn't the bottom enrobed part stick to it? I do a lot of enrobing, but with cookies. I dip them piece by piece by hand. And it's an extremely time-consuming process. I would love to be able to just arrange the cookies on a grid of some kind and immerse a whole batch in chocolate and presto! Enrobed cookies. The way I do them right now is to use a dipping fork, and then tap the excess chocolate and let them set on wax paper. I tried to just dip them (no tapping to save time) and set them on a cooling rack to let the chocolate drain off but the dipped cookies stuck to the rack. Or is there a special rack for chocolates that won't make them stick? I am not very particular about 'feet' because they'll end up in mini paper cups anyways so teeny tiny feets are ok. p.s. sorry, i don't know why my pics are so small. i'll try to figure out how to size it here. p.p.s. ok, now they're too big. LOL!
  17. I think they are totally different. Not based on one another. Kapitan in Malay means Chinese community leader.
  18. When I use spices in my cake, for a 9oz/250gm butter recipe, I use about 1 tablespoon of spice (total). And usually, after the cake cools down to room temperature or the day after, the taste and smell gets more pronounced *not* fade away.
  19. I'm curious about this dish. Is it based on the Anglo-Indian "Country Captain" chicken curry dish or something else again? ← Country Captain uses prepared curry powder which typically consists of cardamon, cinnamon, cumin, coriander, chilli powder, tumeric, etc. And the chicken is cooked in chicken broth like a stew. Ayam Kapitan is not like a curry at all. It doesn't use curry powder. The recipe typically uses chilli paste, onions, lemongrass, fresh tumeric root and sometimes a bit of belacan. Lime juice is also added. And it's cooked in coconut milk with ground candlenuts as a thickening agent. They don't taste the same. See one here.
  20. There were a couple of threads dedicated to rendang ..... can't seem to find them though.
  21. I recently stumbled onto this blog. more here This guy makes all kinds of Kek Lapis, some of which are too pretty to eat. And if you see the texture, that's how it's supposed to be. Not too 'oily' looking. These cakes should be very buttery, rich and moist.
  22. I agree. If you can get the kaffir lime itself, try to grow it in a pot. It's easy and hardy. You can use the lime when making many Thai dishes, especially the Tom Yum and salads. Yummyumm!
  23. This is a great site for Malaysian dishes (and other recipes too) and it's in English! For all the KUIH recipes on that site, enter the keyword KUIH and hit the search button.
  24. That's Bubur Asyura like I know it. It's rice porridge but with all the meat and stuff in it. I think the ones I've eaten have more ingredients and spices in it. I found a recipe for the one like my Terengganu friend said - more talam like. It's not like anything I'm familiar with. And it's kinda :ew:
  25. Oh but up north in Penang at least, anything with gravy *is* gulai There are lots of recipes using fresh tumeric root but I'm too lazy to translate. But one of the easiest dish to prepare and a Negeri sembilan specialty is Ayam Masak Lemak Cili Padi. Chicken in Spicy Coconut Milk Gravy (Ayam Masak Lemak Cili Padi) 1 chicken (abt 1.5kg / 3 lbs), cut into pieces * 10 shallots (small purple onions) * 8 cloves garlic * 5 red chillies (remove some seeds to moderate spiciness) * 2.5cm fresh ginger root * 2.5cm fresh turmeric (* blend these into a paste, adding some oil if needed) 5 fragrant lime leaves 2 stalks lemon grass 2.5cm galangal, sliced 1 tsp coriander powder 2 cups water 3 cups coconut milk salt & pepper to taste 5 green chillies, halved lengthwise 10 red or green bird's eye chillies (optional as very spicy) Heat some oil in pan & saute blended paste with lime leaves, lemon grass, galangal & coriander powder for about 5 mins until fragrant. Add chicken pieces & fry for another few mins. Add water and simmer, uncovered, until chicken is half-cooked. Add coconut milk and continue simmering (never boil anything with coconut milk as it may curdle) until chicken is fully cooked & tender. In the last few minutes of cooking, add the green chillies & bird's eyes chillies. (I found the recipe on the Net and the only things I'd opt out would be the galangal, coriander powder and pepper. As for the bird's eye chillies, just bruise a few and toss it in. Oh, and I always add some potato chunks too.) You can use different meat or even some veggies like the fiddlehead to makethis dish. (This one is of Siput Belitong and there are several variations of this dish here. Traditional dishes like rendang, etc is always made with fresh tumeric root too. Another simple stir-fry dish is the Sotong Masak Kunyit (Stir-fried squids with tumeric). Rub/marinade the squids with the tumeric root (pounded). Heat some oil in wok, toss some sliced onions, some chopped garlic, add the squids, some sliced fresh red chillies, and salt to taste. If you have lemongrass, toss in a stalk (bruised) and some coriander leaves or spring onions if you have any. Don't overcook or the squids will be rubbery.
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