Baking · Cooking · Food · homemade

3-ingredient lazy doughnuts

Hello assalamualaikum everyone! I am not sure what’ve got into me recently. Probably I am out of ideas on what to cook or bake since we all are going through a bloody circuit breaker. And Ramadan is ending soon (so sad but we will meet again next year, insyaAllah).

I made lazy doughnuts today.

Why do I call these mini doughnuts lazy doughnuts? Cause I only use three ingredients! And I’m not using any yeast so I don’t have to wait for hours, waiting for the dough to rise *inserts laughing emoji*.

INGREDIENTS
1 cup of raising flour
1 cup of plain yoghurt (not 1 cup full, like 80% of it) (alternately, you can use soy yoghurt)
1tbsp of baking powder (can use baking soda too)

METHODS
1. Mix all ingredients into one bowl. Mix gradually by using a spatula. Your dough will be quite sticky so if you’re not comfortable with it, don’t use hands.
2. Replace dough into a piping pipe. Give a small cut on the edge.
3. Add in some oil in the saute pan, medium heat. Once the oil is hot, squeeze the dough in the piping pipe and cut it into small pieces or circle.
4. Once the doughnuts have changed color to golden brown (below), toss out and let it cool for an hour before you pour your glaze.

Now… for the sugar glaze, I only use 5tbsp of cane sugar and 4tbsp of water.

On a skillet, put both ingredients and simmer slowly with low heat. This will take time. At first the sugar + water will look kinda watery but as you continue simmering, it will become thicker and the sugar will start to boil too. At this point, turn off the heat, toss in your doughnuts and coat the doughnuts until the sugar has dry. Like this (below photo).

You can also coat your doughnuts with melted chocolate or buttered color rice too. I had mine with sugar glaze and kaya jam.

Simple and easy right? Hope you enjoy and try it out at home with your kids!

Asian Food · Cooking · Dessert · homemade

Spicy Crunchy Cornflakes

Hi assalamualaikum everyone!

Initially I wanted to bake cornflakes cookies but I couldn’t find any flour around my area. Even online grocery sites are out of stock too. I ended up making spicy crunchy cornflakes or in Malay, we call it kudapan cornflakes. Some might call it cornflakes bercili (cili is chili).

Remark!

I don’t really measure my ingredients when I cook. I agak-agak (estimate).

INGREDIENTS
1 box of cornflakes (i used medium size, 250g)
curry leaves (the more the better)
6-7tsp curry powder (you can use either chicken or fish curry powder. i use baba’s chicken curry powder)
1tbsp of sugar
1/2 tsp of salt
roasted peanut (optional)
sliced garlics (optional)
6-8 dried chilies (cut slanting)
olive oil (or any type of oil)

METHODS
1. Put 2tbsp of oil into your hot wok and fry your cornflakes batch by batch (this step is to make sure your cornflakes be extra crunchy & crispy). Fry for about a minute for each batch and put aside.
2. Fry the sliced garlics, dried chilies and curry leaves together, medium heat. Once fried, put aside.
3. Sangai (a method of cooking whereby spices are fried without using oil) curry powder, sugar and salt at the same time in a very low heat. Once the color changes, add in cornflakes, curry leaves, dried chilies and sliced garlic.
4. Turn off the stove, and let it cool at a bowl.

This is my spicy crunchy cornflakes, approved by my aunt, sister-in-law and dad. Hope you guys try it at home!

Asian Food · Cooking · Dessert · homemade

Youtiao/Cakoi recipe

I recently made youtiao (we call it cakoi in Malay) and I swear… the hardest part (for me) is waiting for the yeast to expand. You have to get the accurate lukewarm water. No more, no less. Or else you will kill the yeast.

I had to redo four times in order to get it right.

Almost there! Anyway, here’s the recipe to make simple and easy youtiao.

INGREDIENTS
2 cups of wheat flour
1tsp of yeast
1 1/2 tbsp of olive/canola oil
2 tbsp of sugar (i use cane sugar)
1/2 tsp salt
3/4 of lukewarm water

METHODS
1. In a bowl, add in lukewarm water together with sugar and yeast. Mix well and let it rest for 20 minutes, in room temperature. (i covered the bowl with cling wrap, easy & faster)
2. In another bowl, add in flour, salt and oil. Once the yeast has expanded (like above photo), add it in. Mix well till it becomes a dough. It’s okay if it’s a little bit sticky.
3. Let it rest for 60 minutes in a room temperature.
4. On a board, gently sprinkle some flour and roll the dough. Flatten it with a roller till you get an oblong shape.
5. Cut the dough to small pieces. Dip a wood skewer into water and mark a straight line in between 2 youtiao pieces and then glue them together. They will look like the picture below.
6. Next, heat up your wok with oil in medium heat.
7. Pull the youtiao a little longer from its original shape to let the air out. Fry till golden brown.

Your youtiao will look like these. Best eat with hot soya or hot coffee or melted kaya spread. Enjoy!

Asian Food · Dessert · Food · homemade

Ondeh-ondeh keledek (sweet potato)

Circuit breaker has turned me into a diligent person lately.

And so I made ondeh-ondeh keledek (sweet potato). My first attempt by the way. I wanted to make two flavors – keledek and pandan but you know lah some Singaporeans unleashed their kiasi and kiasu attitude – they hoard almost everything they could.

I managed to get a pack of sweet potatoes (last few) and yesterday, with no skills, nothing, I ventured in making one. These are the things I used for my ondeh-ondeh:

Ingredients:
2 sweet potatoes (peel off skin)
150g glutinous rice flour
1 tbsp wheat starch
120ml water
6pcs mini gula melaka (palm sugar)
200g desiccated coconut (you can use kelapa parut too)
a pinch of salt

Methods:
1. Peel the (sweet potatoes/keledek) skins off before boiling. Boil them till they are lembik (soft)
2. Steam the desiccated coconut for about 15-20min
3. While waiting for keledek and desiccated to settle down, cut gula melaka into small pieces or smash them
4. Squash/smash the keledek and mix well with the glutinous rice flour & wheat starch till it becomes a dough
5. Take a small amount of the dough and make a ball out of it. Press with your thumb into the ball till it becomes a little flatten and put in 1/2 teaspoon of gula melaka in it. Then, re-ball it again.
6. Boil them into a hot pot. Once float, cool them off before coating them with smooth desiccated coconut.

There! That’s my ondeh-ondeh keledek. Easy to prep and cook/make. Attached below is a video I made for fun so that everyone in my reading list can enjoy watching… even though I am still quite amateur in video editing.

Stay safe everyone!

Asian Food · Cooking · Simple dish

Simple rendang ayam

Hey semua. Yika nak share dengan readers menu simple masakan rendang ayam, recipe given by my mom. Bila tengok senarai bahan punyalah banyak tapi bila dah asingkan bahan-bahan untuk dikisar, ditumis, actually senang je. Yika akan pecahkan blog post ni dalam two languages – Malay and English so that my fellow readers who don’t understand Malay can actually learn and try to make this too.

Resepi dalam Melayu

Bahan-bahan:
1/2 ekor ayam dicuci bersih. Gaul dengan kunyit dan sedikit garam (tak nak letak pun tak apa) dan goreng setengah masak.
disangai: 3 sudu kecil ketumbar biji, 2 sudu kecil jintan halus, 2 sudu kecil jintan kasar, 1 sudu kecil lada hitam
1 helai daun kunyit (siat)
5 helai daun limau purut (siat)
1 keping asam keping
1/2 peket kerisik
Gula Melaka mengikut citarasa sendiri
Garam
1 kotak santan
2 batang serai (diketuk)

Bahan-bahan dikisar halus:
10 tangkai lada kering
10 biji bawang kecil atau 2 biji bawang besar (make sure betul2 besar)
4 ulas bawang putih
1 inci halia
1 inci lengkuas
1 batang serai
1 inci kunyit hidup ataupun 1 sudu kecil kunyit serbuk
Bahan-bahan yang telah disangai terlebih dahulu

Cara-cara memasak:

1. Panaskan 2 senduk masak minyak di dalam kuali. Masukkan serai yang telah diketuk dan tumis sehingga naik bau. Kemudian, masukkan rempah kisar dan tumis sehingga naik bau juga. Setelah rempah garing dan pecah minyak, barulah masuk ayam yang telah digoreng setengah tadi. Gaul rata sehingga sebati.

2. Masukkan santan kotak dan tambah air lagi 1 kotak. Kacau sebati. Kemudian, masukkan daun limau dan daun kunyit. Make sure api sedang. Kacau perlahan agar tidak hangit.

3. Sesudah kuah menjadi pekat, masukkan kerisik, garam dan asam keping, gula melaka dan kacau sebati supaya tidak menjadi hangit.

4. Jika ada rasa, matikan api dan hidangkan rendangnya!

Recipe in English

Ingredients:
1/2 chicken (clean & wash with lemon & salt) . Mix it up with turmeric powder and some salt (optional) and half cook it.
** fry without oil: 3 tablespoons coriander seeds, 2 tablespoons fennel seeds, 2 tablespoons cumin, 1 teaspoon black pepper
1 sheet of turmeric leaf (sift)
5 pieces of lime leaf (sift)
1 slice of tamarind peel
1/2 packet of fried coconut paste
Palm sugar according to taste
Salt
1 box of coconut milk (200ml)
2 lemongrass (knocked down)

Finely blend:
10 sticks of dried pepper
10 small onions or 2 large onions (make sure they are big)
4 cloves of garlic
1 inch ginger
1 inch galangal
1 lemongrass
1 inch turmeric or 1 teaspoon turmeric powder
The ingredients that were already fried without oil**

Method

1. Heat oil in a pan. Add the beaten lemongrass and stir-fry until you can smell the fragrant. Then, add in the blended mixture and stir until it fragrant too. Once the mixture is cooked and oil turns up, put in the half-fried chicken. Mix well.

2. Add coconut milk and add 200ml of water. Simmer well. Add in lemon and turmeric leaves. Make sure the fire is warm. Stir gently to keep it warm.

3. After the sauce has thickened, add fried coconut paste, salt and tamarind peel, palm sugar and stir well to keep it warm.

4. Once done, turn the fire off and you may now serve the rendang. Best eat with either lemang, ketupat or rice.