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|Tuesday, 2-May-2006 02:05
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CHAR KUE TIAU
Chocolate Chip Muffins
For Fatin's breakbox
Chocolate Chip Muffin
Let's make beansprouts
Char Kue Tiau
Yesterday morning, after Fajr, I set to work in my 'lab'. I've put this recipe in KIV file for quite sometime because one of the ingredients needed time to be prepared. Ok, firstly, let me tell you how I made Bean Sprouts (Taugeh). I learnt this from Datin Khadijah.
1. Wash and soak 2 tablespoons of Mung Bean (kacang hijau) for 2, 3 hours.
2. Rinse the seeds into a container. Spread them nicely.
3. Cover them with adequate water. Keep them in a dark place.
4. The next day, rinse the seeds twice a day, morning and evening.
5. Repeat the same procedure for 4 to 5 days until they are ready to harvest.
Tips by Fiza
|taugeh tu tahan lama bila rendam dlm air letak dlm fridge..|
Note to ponder, sent in by Rini...thanks Rini...
|Saya ada baca buku about this lady who survived thru cancer ( twice ) and she actually did the sprouting. She bought some seeds from the organic shop ( like alfalfa, fenugereek, sunflower ) then dia buat macam mamafami buat lah, like soak, and basoh twice a day. Bila pucok dah naik dan buleh la di petik dan makan. She put in her sandwich, and salads dan vitamin yang ada dalam pucok tu adalah lebih dari 50-100 kali ganda dari sayur sayur yang kita beli dan makan -- ni adalah comunity rakyat, untuk pengetahuan dan di kongsi bersama|
Next, I made the homemade kuetiau. And this time, I based the recipe on my egg noodle recipe and adjusted a few ingredients. So I arrived to this...
HOMEMADE KUE TIAU
5 cups flour
1 cup rice flour
1 tablespoon lime water (air kapur)
1 1/2 cups water
1. Sift flour into a big bowl and make a well in the middle.
2. In another bowl, add egg, lime water and water. Stir well.
3. Pour the liquid into the well and knead till a firm dough is formed.
4. Divide dough into small balls.
5. Roll flat and let the dough go through the pasta machine, the smooth side. For my machine, I'll roll once using #4, second rolling on #5 and final rolling (the thinnest) with # 6.
6. Coat the thin piece with flour, and roll it through the slicer.
7. Boil water with 3 tablespoons of oil.
8. Blanch (low heat) the noodles for 2 minutes. One portion at a time to avoid it from sticking to each other.
9. Strain and rub 3 tablespoons of oil.
10. Ready to use. Can also be kept in the fridge 3 to 4 days.
I am not so sure with this modified recipe of mine, because I am actually not so satisfied with the product. So this proved that I am not good at all in modifying recipes, but I am not too bad in experimenting other people's recipe...hehehe...
Now that two main ingredients are ready, we can move on to the grand finale....CHAR KUE TIAU and I got this recipe from MaR's recipe. Thank you Mar for sharing this recipe with us....We enjoyed it very much. It tasted something like the Kue Tiau Kerang at the pasar malam....only mine is without the kerang...hehehehe....and sorry Mar if this Char Kuew Teow photo of mine didn't do justice to your recipe.....thousand apologies.....
CHAR KUE TIAU
1/2 pack flat rice noodles
350g ground beef
Slice thin, A
1 inch ginger
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
3 tablespoons chillie paste (or even chillie sauce)
2 tablespoons chillie powder (use paprika to reduce the heat)
1 tablespoon oyster sauce
A bunch pakchoi, bite size pieces
50g kuchai, sliced 2"
Fried tofu, slice thin
1. Saute A till fragrant. Then add ground beef. Turn the heat up on high, continue stirring.
2. When the beef cooks, skim away all the extra oil from the pan. Leave just about 2 tablespoons oil to continue cooking.
3. Add B to above, and 6 tablespoons water. Let it cook down on medium heat. Then add shrimp and fish balls.
4. Continue cooking until shrimps are cooked and the fishball warms through.
5. Add pak choi to this mixture, let it cook for a moment.
6. Then add flat rice noodles, stir to coat the sauce.
7. Make a well in the middle of the pan, and break the eggs in it. Stir the eggs to break, then stir to mix with the noodles.
8. Add kuchai and beansprout by now. Adjust seasonings. Stir to mix, then take off heat.
And for Fatin's breakbox today, she wanted Chocolate Chips Muffins and Syahmi wanted the chocolate cake for his breakbox...considered done!
|siamak jafari email@example.com>>Amboi, banyaknya kenyit mata...mata masuk habuk ke?
aZeeMaH>>Amboi, merah mak ngah pipi tu...huhuhu...
fadzliali>>Zirafah tu posing untuk mama...
siti ruzaimah @ FM8910>>Camera trick plus mama's trick...hehehe
maR>>Princess Tia pun tentu suka kalau dapat tengok zirafah dekat-dekat kan....
rossya>>Tapi hari tu, zirafah tu tak camera shy dengan mama...siap pose lagi...hehehehe....
Mut>>Alahai chiannya...suruh Ateh masak best best kay....
KNizam>>Oooo barulah paham....
zack>>At least ada pets kat rumah, my house tak dak..sorrylah, mama tak larat nak kemas tu semua wei....
<- Jeff®i @ FM0666 ->>>That's the beauty of Africa. So I might just enjoy it while I can huh!
~~Amboi Med...ganazzz...nak terkam mama punya lepat pisang...hehehe
~~Tu la Med, lepas mama post that sunset entry, mama visit fp Med...eh eh...sama aar....tapi mestilah...Med punya lagi cantik...mama ni, main tibai je....
~~Kawan Med tu tinggi cam zirafah ke?
NURUL ATIKAH AHMAD firstname.lastname@example.org>> Tak dapeklah mama nak nolong....
nad_cute email@example.com>> Terima kasih ye Nad_cute sebab sudi juga nak menjengok mama di sini....Kak Liza tu dia rajin memasak...mama ni lebih suka baking baking je...