CROQUETS ( Kroket )

Ingredients :

for the potato mixture :

300 gr peeled potatoes, steamed and immediately mashed

2 slices bread

1 tsp salt

2 tbs milk powder

for the filling :

150 gr minced chicken,beef,shrimp (peeled)

1 tsp chopped garlic

¼ cups chopped carrot

2 tbs thinly sliced celery and onion

½ cups milk

1 tbs flour

¾ tsp salt

2 tbs sugar

½ tsp finely ground pepper

½ tsp seasoning (monosodium glutamate)

2-3 eggs

200 gr breadcrumbs

2 ½ cups cooking oil

Method :

1. Sprinkle the bread slice with 2 tbs of boiled water and press the water out completely, mix bread, mashed potatoes, milk powder, and salt to an evenly combined mixture.
2. For the chicken/beef/shrimp filling : fry the garlic till golden brown and mix in chicken/beef/shrimp, carrot salt sugar, pepper, seasoning. Cook till carrot is tender, mix flour with milk and pour into the chicken/beef/shrimp mixture, add the sliced onion, stir and cook till mixture becomes dry, remove from heat, take 1 ½ tsp of potato mixture, flatten it out and place 1  tsp of filling in the centre, gather the edges towards centre, enclosing the filling, and roll to an egg shape, repeat till mixture is finished, beat the egg with a little salt and dip the croquets in the egg mixture, roll immediately in breadcrums, dip the croquets for 2^nd time in the beaten eggs and roll again in breadcrumbs, this will prevent the croquets from bursting open when being fried, heat the cooking oil in a wok and fry the croquets till golden brown, serve with musrtard and chili sauce.

LUMPIA ( Lumpia )

Ingredients :

for the wrappers : springroll skins

for the filling :

bamboo shoot filling :

250 gr              cooked bamboo shoots, sliced in match sticks

100 gr              minced beef/chicken

100 gr              minced shrimp

2 bruised          cloves of garlic

2 tbssoy           sauce

½-2 tsp            salt

2 tbs                sugar

1 tsp                ground pepper

1 tsp                seasoning (monosodium glutamate)

cheese filling :

150 gr              grated cheese

150 gr              mashed potato

½ tsp               salt

½ tsp               ground pepper

2 ½ cups          cooking oil

Method :

• For the bamboo shoot filling : fry the garlic in 3 tbs cooking oil till golden and mix in the beef/chicken and shrimp, stir 1 minutes and add bamboo shoots, soy sauce, salt, sugar pepper, and seasoning, cook till mixture becomes dry and remove from heat
• For cheese filling : mix all ingredients for filling till combined.
• Take a springroll and place 2 tsp of filling, fold the nearest side of skin over filling and fold the left and right sides toward centre, roll tightly and secure the remaining edge with tapioca glue ( mix 1 tbs tapioca with 50 cc of water and cook over heat till very thick ), repeat this process till filling is finished, deep fry the spring rolls in hot oil till golden brown.

SAVOURY RICE CAKE ( Talam Ebi )

Ingredients :

for the lower mixture :

125 gr              rice flour

25 gr                tapioca

½ cup               “thin coconut milk”

1 ½ cups          “thick coconut milk”  from a half coconut

1 tsp                 salt

3 tbs                 sugar

1                      pandan leaf

for the upper mixture :

1 cup                thick coconut milk

1 tbs                 tapioca

¼ tsp                salt

½ tbs                rice flour

to sprinkle on top the cakes, fried garlic prawn flakes :

50 gr                dried prawns soaked in hot water, drained and pounded

¼ tsp                salt

1 tbs                 sugar

¼ tsp                chopped garlic

1 tbs                 cooking oil

for garnish :

Chopped celery, fried sliced chilies

    

Note : “mix grated (a half) with 1 ½ cups of water and press out the thick coconut milk (1 ½ cups)”

“Mix the grated coconut for the 2^nd time with ½ cup of water and press out the thin coconut milk (½ cup)”.

Method :

• For the prawn flakes : fry the garlic till golden and mix in the prawns, salt and sugar, stirfry till prawn become dry.
• For the lower mixture : mix coconut milk, rice flour, pandan leaf, salt, and sugar, stir constantly over medium heat till mixture becomes thick, remove from heat, mix tapioca with ½ cup thin coconut milk and add rice flour, stir well, this is the first mixture.
• For the upper mixture : bring 1 cup thick coconut milk to a boil and remove from heat, take out the upper part of cooked coconut  milk (½ cup), mix 1 tbs tapioca with ½ tbs rice flour, ¼ tsp salt and add the coconut milk.
• Fill small moulds to three quarters full with the first mixture and steam for 10 minutes, pour the second mixture on top of the first one and steam again for 10 minutes, remove mould from heat and put aside to cool, remove cake from moulds, sprinkle the top with prawn flakes, fried onion and garnish with chili and chopped celery.     

LAPIS LEGIT (LAYER CAKE)

Ingredients :

250 gr  butter

150 gr  finely ground sugar

180 cc condensed milk

15        egg yolks

60 gr    flour

2-3 tbs special spice mix

2          egg whites

special spice mix :

                        4 tbs cinnamon, 2 tbs clove, 2 tbs nutmeg,
                        1 tbs ardamom (mix together)

Method :

1. Beat butter and sugar till fluffy and mix in condensed milk. While beating continuously, add the egg yolk. Continue beating until mixture becomes smooth and fluffy.
2. Stir flour with 1 ½ cup of batter and add spice mix. When mixture is evenly combined, add the rest of batter, stir carefully.
3. Whisk the egg whites till stiff and stir into the batter until mixture become smooth.
4. Line the bottom of a square baking tin with tracing paper and grease well. Dust with flour. Heat the oven grill to high heat.  Pour 2 tbs of batter into the baking tin and spread evenly. Broil in the oven till surface is brown (About 3 minutes), remove from oven. Where bubbles appear, press down carefully with a greased flat bottomed glass or table spoon. Pour 2 tbs of batter into the tin and spread evenly. Broil again in the oven. Continue doing this till batter is finished. To make sure that the cake is baked properly, change the heat from grill to bottom and bake for 10 minutes. Remove cake from tin and put aside to cool. 

PANADA ( Tuna Rolls )

Ingredients :

for the dough :

200 gr flour

1          egg

1 tbs     milk powder

½ tsp    salt

2 tbs     fine sugar

1 ½      instant yeast

75 cc    water

for the filling :

200 gr cooked tuna meat, debone the meat and mash with a fork or use canned

tuna, well drained.

pounded ingredients :

2          chilies

2 cloves garlic

2 stalks white parks of young lemongrass, sliced

1 tsp     salt

2 tbs     sugar

2 ½ cups cooking oil

Method :

1. For the dough : beat egg with a fork and add all ingredients for dough. Knead to a smooth mixture, cover with a cloth and leave to rise about 20 minutes. Roll out the dough to a thin layer  and cut in small circles.
2. Fry the pounded ingredients in a wok till fragrant and mix in the tuna. Cook till evenly combined and remove from heat.
3. Take a dough circle, place 1tsp of filling in the centre and fold the dough over filling, forming a half circle, and pinch edges to seal. Using index finger and thumb, fold over edge, to make a thin pleat, at halfway point of this pleat, make another fold. Continue doing so till the edges of the half circle are sealed with pleats. Repeat this method till dough is finished.
4. Heat the cooking oil in a wok and fry the rolls till golden brown