foodieme

Beijing food is okay, I guess, but I miss the Teochew food I grew up with. ← MK, I will be in Beijing next month, can you recommend some good eats there?

Thanks, Shiewie, for your help again. Sure wish we could just stop by the hawker stand to pick some up instead of having to make em ourselves. As to your compliment about kuih lapis - that just shows how desperate we are and how much we miss the delicious local cookings in SEAsia.

We'll save some for you next time Someone gave me a recipe for Pulut Udang but, alas, it's in Malay. Do you have one that you can share or could you please translate the Malay version for me? Thanks! Bahan inti: 100 gm udang 4 biji cili kering 2 batang serai 10 ulas bawang merah ½ sudu jintan manis 1 sudu besar minyak masak Gula Garam 900 gm pulut 1 biji kelapa Garam Daun pisang Lidi Untuk membuat inti, udang dipotong kecil-kecil. Cili kering dimesin bersama jintan manis. Serai dan bawang merah dihiris halus. Panaskan minyak dan masukkan cili kering dan jintan manis tadi serta kacau. Masukkan kelapa parut dan serai, garam, gula, udang dan bawang merah. Kacau hingga masak dan ketepikan. Rendam beras pulut semalaman. Bersihkan dan kukus hingga masak. Pulut ini digaul bersama santan yang telah bercampur sedikit garam. Layur daun pisang dan potong 7.5 x 15 cm. Ambil 2 sudu besar pulut dan letakkan atas daun pisang tadi dan tekan pulut supaya leper. Letakkan inti di bahagian dan gulung pulut berlapikkan daun pisang. Matikan dengan lidi di hujung dan pangkal pulut udang ini. Bakar pulut di atas api yang sederhana garing.

We freeze our pizza and bread dough regularly. Properly wrapped for freezing and thawed before baking, they should be good to go if used within three months.

Thank you, Kew. Will let you all know how it turns out when we make it. ← Here's a pic of it based on Amy Beh's recipe. Yum yum!!! Cut them into pieces so that we can share them with our friends. We'll definitely make more of it again soon.

Thank you, Kew. Will let you all know how it turns out when we make it.

Do you have a recipe for Kue Lapis by any chance?