JustKay

I think someone had a little too much Haw Flakes.

I am also a homebaker who bakes a lot. I sell cookies, cakes, candies and stuff from home. I think it all depends on what kind of cookie you're making. I have made cookies that requires no creaming of butter and sugar ... just put everything in a bowl and mix by hand then add flour. The cookies made this way taste great too. But usually uses confectioner's sugar instead of superfine. And I use superfine in all recipes calling for sugar. I think your cookies turning out hard and dry is probably because you added too much flour. I always never add all the measured flour but go by 'feel', adding more, or less, accordingly. Egg sizes could differ, butter might be softer on hotter days, etc. I guess it would be easier for people here to help you if you have a certain type of cookie specified.

Shredded peanuts? What is that? Can you describe it in more detail? The shape, packaging, etc .....

Tepee, Shiewie and Maukitten would have no problem with any restaurant but I'm afraid I have to be more selective as I am a Muslim. I don't mind waiting till next month if it means more can join in.

True dat.

How about kacang tumbuk anyone? This is sweetened ground groundnuts/peanuts. There is another one which is called 'peanut cakes' - these are finer in texture and compressed into small discs. And nut brittles : peanut, cashew, pumpkin seed and almond brittle. Now these reminds me of another sesame seed taffy-like candy - very chewy and pliable. When I was little I always buy both the peanut brittle *and* the chewy sesame seed 'taffy' together. What about Dan Hua 'cake' candy?. Too sweet for me though.

Laksa would probably know this but then again ... maybe not. Kek Masam Manis (Haw Flakes cake) - famous in Sarawak. It is oh so good!! I'll post a recipe if anyone's interested. There's another one which I like better than the White Rabbit. It's called Prawn/Shrimp Candy ... not that it has any prawns in it. The filling is kinda peanut-y. Perhaps I'll get some soon and take a pic. And isn't Kopiko an Indonesian candy? Also, I didn't reaize that Sugus is a 'chinese candy'. Anyone remember a strawberry flavored uber sweet candy that's like a fondant? Comes wrapped in red cellophane paper? And Yetty ... this u talkin' abooot? I just bought a pound of these to send to a 'friend' in NY. Am eating one right now. **excuse the blurry pics. it's the dang cheapo camera!

The words of them peeps at the Ministry of Health, M'sia. Oh and I must say you haven't had a really good Cucur Udang until you have had the homemade kind with peanut sauce. Back to the topic at hand, does anyone make this chakkoi at home? I'd love to try if anyone has a T&T recipe.

Oops ... didn't see that you started a new thread re this. thread

Here's a recipe that makes the 'commercial' Cucur Udang ie the mamak places and stalls: cucur udang Note the sauce recipe in there. Not the 'original peanut kind. But sometimes, some vendors will still take the trouble to make the peanut sauce. Also I find that adding baking powder although makes a lighter cucur but it also makes a more oily cucur. I prefer the old-fashioned homemade kind.

LOL! I have 2 bars on the way (courtesy of an American friend) and can't wait to try them.

Cucur Udang - Prawn Fritters. (Not an exact recipe but this is how I make them, everything is an estimate only). About a handful of shelled, deveined prawns. A handful of Chinese chives cut into 1/2" strips. A handful of bean sprouts, end (roots) removed. Half of a big onion, chopped. About a pound of flour, add a dash or two of tumeric powder. An egg. Salt to taste. Mix everything together with water to make a thick batter. May also add sliced fresh chillies. Drop a tablespoonful into hot oil and fry till golden brown. Some people prefer to use a stainless steel ladle and immerse the ladle with batter into the hot oil. When semi-cooked, the cucur will be released from the ladle. Usually this way, one prawn is also put on top of the batter as garnish. ** usually I will mix the prawns with the tumeric and salt and let sit for a while, and then add them to the batter. The 'sambal' is basically these things pounded together - dry roasted peanuts, tamarind juice, lightly fried dried chilli, lightly stir-fried shallot, palm sugar, salt, just a tad of belacan. This sauce taste even better if allowed to stand for a few hours. The Mamak version however, has baking powder in it and the prawns are not shelled (but probably because they don't have the time to do so, just like restaurants don't remove the root part of bean sprouts). Some people will add some pounded dried prawns for a more intense flavor.

I lived in Ottawa about 20 years ago. There are a few restaurants that I remember as being good. One of them is Chahaya Malaysia (cahaya is Malay for ray/light) and I am glad to see that it still exist after all these years! Surely that must be a testament as to the yummy-ness of the dishes? And from the reviews here the food is as good as it was and close to being authentic Malay/Malaysian. Another is a North Indian restaurant ... I think the name was Shahzan. But a Google search returns nothing so perhaps it is no more. There was another Malaysian restaurant, simply named Malaysia Restaurant in East Ottawa owned by a Sarawakian couple but I can't find it on Google either. And hey! I found Curry Village in Kingston. I used to live in Kingston too and I was their regular customer. Know what I really miss though? The fries from the vans. In winter. Oh so good! And the onion rings and the fish & chips. The simple food.

Char koay. Yumm! Now even Malay has "chakoi" stalls and the other round one which has the bean paste inside. Yumm!!! There is one roti canai stall up in Fraser's Hill that makes really good chakoi and they serve it with 'sambal kacang' - peanut sauce. Not like satay sauce but more like the sambal kacang you get with cucur udang. Real cucur udang that is, not the pseudo-chilli sambal. Like pecal's sauce. And yes, my Dad would dip chakoi in sweet black coffee too. But then he dips *everything* in coffee - even banana fritters.

I'm trying to get Tepee and Shiewie to go for the all-you-can-eat dim sum promo at The Istana. Where were you when we had out first gathering? It was at my place.

elfin! do post your experience in Libya. I have a new neighbor - they are from Libya. Last Sunday, I had my first taste of 'authentic' Libyan dishes. I've had 'dolmeh' made by an Iranian neighbor before, but I must say this Libyan lady's dolmeh is way better. I am so looking forward to learn how to make Libyan dishes. She also told me that Libya is very much influenced by things Italian - everything from food to fashion. But there's nothing much in Libya, they mostly cross over to Italy for any real shopping.

I know NasiLemak have come and gone but .... just to continue the discussion on 'fine dining' ..... The Seri Angkasa for one comes to mind. Or is it not fine enough? They have white tablecloths too. Or the Indian restaurants The Bombay Palace & Annalakshmi. And Barath Curry House in KLCC? Or The House of Sudanese in Suria KLCC ? What about Thai? Heavenly Amarin in MidValley, Megamall and The Chakri Palace in Suria KLCC. Or Sri Ayutthaya Restaurants? And Tham Nak Thai? Btw, I wasn't impressed with Top Hat. I find the food not up to par with it's reputation. But ::shhhh:: the owner's are my neighbor and they are really nice people. Of course, my experience is rather limited ... not as lord-lord as some people plus I've got to watch the Halal requirements. So, usually we resort to the restaurants at the hotels - our favorites being those at The Palace of The Golden Horses, The Equatorial, Bangi. and The Istana, Kuala Lumpur. Btw, I just saw they have all-you-can-eat Dim Sum promotion at The Istana for only RM38 per person. Haiyah! Must go mah! Shiewie, Tepee ... how about having our 'gathering' there?

Check this recipe out - Papaya & Fish soup for lactating mothers. With the Malays, it is the 'daun turi' that is touted to have the same effect, and is also good for other 'womanly' stuff.

I've always wondered about this... does Islamic law make allowances for the use of alcoholic beverages in cooking or baking? I mean, by the time the food is cooked, all the alcohol would have evaporated, right? And what about things like listerine mouthwash? ← Why you ask a susah question one? No liquor in baking and cooking. Yes to alcohol for medicinal properties but cannot be consumed, unless there is absolutely no other alternative. Yes to listerine but must rinse mouth thoroughly. Although the more conservative Muslim would say no. Personally, if there is an alternative, why use this? Alcohol falls into the 2nd category of things 'dirty'. And with this category, adequate washing until 3 conditions are satisfied : no taste, no smell and no physical particles visible to the naked eye; it is then considered 'cleaned'.

Do you mean kulit ari? The bark-like 'skin' of the rambutan seed? It's called aril in English. (pan .. ???) I use a knife to cut off the rambutan flesh. I can't eat the kulit ari, I'll start coughing soon enough. Nasty stuff the kulit ari. I also kinda like the canned rambutans stuffed with pineapple cubes.

Those look good Abra. You are indeed a good wife. Best wishes to your DH.

Here are some recipes by Chef Wan. Sorry it's in Malay but if you see any of the dishes that looks good/interesting (Picture with every recipe), let us know and we'll translate them. Chef Wan on TV1 A couple of recipes by Chef Wan in English. One of his cookbooks. Another TV gig by Chef Wan (in Malay, especially for Tepee and also for those who can read Malay ) Kak Long's website The Malaysian recipe Lawar salad is one of Chef Wan's. Some Malaysian Recipes in English

Yer welcome. I'l post more linkie as and when I find more sites. My bookmark folder is rather chaotic (that's an understatement! )

Have you tried 'Star brand' pandan flavoring? This is not too weird and almost colorless. I don't use this, but I bought a bottle to try. I sent Helen a couple of bottles of this and another extract but they never made it there. Grrr ....

Anytime!! We had fun. You can post in the Malaysian forum about anything Malaysian and we'll try our best to demistify the mysteries.