Posts in Snacks and Finger Foods
Kuih Cara Berlauk

I have always enjoyed buying Kuih Cara Berlauk as I assumed it was difficult & time-consuming to make. When I got around to cooking it, I regretted not cooking this myself, all this time!! It was so easy to make and utterly delicious - straight from the stove. The outer layer is almost crunchy & the inner batter is so delicate & soft when eaten immediately. The tiny chunks of beef make it taste so luxurious & the chopped Chinese celery & chilli gives a nice texture to the munch!

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Tok Mak's Fried Bananas

My grandmother used to make the batter for Fried Bananas using very basic, simple ingredients. The main being rice flour, which resulted in a lovely crunchy batter while it is hot. Being a traditionalist at heart and a passion for upholding simplistic recipes using unprocessed ingredients as they did during my grandmother's generation, I share with you my Tok Mak's recipe.

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Ultra Crunchy Fried Mushrooms

Over the years, the recipes for the batter that coats fried bananas have evolved with the introduction of new ingredients discovered to add lasting crunchiness to the batter. New deep -fried ideas came about to create greater varieties giving us bigger options. This deep Fried Mushroom is the latest trend, combined with the latest long-lasting ultra crunchy batter to coat it!

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Spring Rolls (Popiah)

When I was a student in Australia, I used to make Popiah often. Back home in Malaysia, I don't make Popiah often as they are always easily available everywhere. The few occasions that I do make it, I realise how different they are from the bought ones and how I wish I made a point to make it more often. I do have willing helpers after all, in the form of tiny fingers and a great deal of mess!

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Apple & Mango Chutney

Many many decades ago, I was introduced to Chutneys by my father, who loved having chutneys with his Beriani. Especially when we are not in Malaysia. It is very similar to the Malaysian Acar Buah with a lot less spice, resulting in it being milder in taste. Being a Johorean, Beriani is not complete without Acar Buah. So, the only alternative when Acar is unavailable is to have it with chutneys instead! Like my father, I love having it with Beriani. I also love it in my chicken sandwiches, as a dip, as an accompaniment to any bland dishes, as a sauce, and the list is endless. Simple, lovely and it keeps well!

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Sambal Tumis Kerang Teluk Chempedak

I remember eating the most delicious Sambal Tumis Kerang on the beach of Teluk Chempedak, Kuantan. A humongous hundred-year-old tree hung above tables packed with people enjoying divine Nasi Lemak for breakfast with white sands of the beach as flooring. The whole environment plus the morning sea breeze added on to the flavour of the Nasi Lemak that we had. This is my recreation of the Sambal Tumis Kerang Teluk Chempedak.

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Sambal Tomato

Frankly, I love this sambal much more than our regular sambal belacan. Pan frying the ingredients first, in oil and allowing the flavours to develop makes this Sambal Tomato much much richer in taste and the tomatoes somehow make it taste 'fresh'! Pounding it with the pestle & mortar combines all the flavours beautifully! This sambal is best dipped with long beans, deep fried aubergines, fresh julienne cucumbers, deep-fried tofu & tempe. Simply delicious!

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Telur Pindang Kak Adib

Every time we are in the midst of preparing for each of our weddings, my unassuming cousin Ramlah (we call her Kak Adib) will come with bunches of unusual looking leaves and start cooking them in humungous pots with ‘millions’ of eggs. This I finally understood, is how Telur Pindang is made! Telur Pindang is a Johorean trademark, enjoyed during auspicious occasions. Very special!

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Cheddar Cheese & Tomato Fondue

I was first introduced to Fondue by my father some 30 years. After that first taste, I was hooked! Fondue boasts it's origins from the Swiss Mountains where many varieties of cheese were in abundance. Fondues are perfect dipped in day-old bread, sausages, dried meat & vegetables. There are so many variations of fondues. My favourite is this Tomato Fondue. The sourness of tomatoes balances so beautifully with the richness & creaminess of the cheese.

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