APAM PISANG BAKAR 500 gm rice flour, pure rice flour 1 cup (250gm cup rice tapai (tapai nasi)* ½ cup brown sugar ½ cup white sugar, add more if you like it very sweet 600 gm ripe banana, I weight the banana with skin remove the skin and, mash coarsely. 1 tsp yeast 2-21/4 cup water 40 gm serai 30 gm ginger 30 gm lengkuas 50 gm small onion 1 tsp black pepper,pounded 1.    Mix all the ingredients in bowl except the banana. 2.    Add 2 cup of water and mix well. Then pour the batter into a blender and blend till fine. 3.     Pour back into the ..read more

VEGETARIAN MUTTON KOLA URUDAI 500 gm vegetarian mutton, sliced into 2 pieces 50 gm green chili, sliced Add in some bird eye chili if you like it very spicy 50 gm ginger, sliced 50 gm garlic, chopped 150 gm onion, sliced 1 tsp cumin 1 tsp fennel 1 tbsp kas kas 1 tbsp garam masala 50 gm cashew nut, chopped 1 cup grated coconut 100 gm podukadalai, grind into fine powder Kari leaves  A hand full of chopped Coriander leaf 2 tbsp oil Oil to fry the mutton balls. 1.    Heat the oil in a pan and when hot add in the onion, garlic, chili and ginger and stir fry till the onion turn&n ..read more

PURAN POLI 310 gm flour 2 tbsp ghee ¼ tsp turmeric powder 12 tsp salt 3-4 tbsp oil Water For the filling: ½ cup kadalai paruppu, soaked for 3-4 hours 120 gm sugar 1/3 cup grated coconut ¼ tsp salt 2 tsp ghee 1 tsp cardamom powder Banana leaves, cut into round shape 12cm. about 18 pieces. And grease with oil.   To make the pastry: 1.    In a mixing bowl add the flour, salt, turmeric powder and ghee . 2.    Add little water at a time and knead into a soft dough ( like roti chanai dough. 3.    Shape into a round ball and put in the middle of the ..read more

 SEMOLINA FRUIT CAKE 700 gm mix fruit 1 ¼ cup tea* 250 gm planta margarine 200 gm soft brown sugar 50 gm dark brown sugar* 5 eggs 60 gm extra planta margarine 100 gm flour 250 gm semolina 1 tsp mix spice powder ½ cup cashew nuts ½ tsp almond essence ½ tsp rose essence 1.    Heat a pan and add in the mix fruit and tea and let it comes to a boil. Let it boil for 2-3 mints stir well and remove from the heat. Let the fruit mixer cool over night 2.    Roast the semolina with 60 gm planta till well mix. Remove and keep aside to cool. 3.    Line a 8 ..read more

 PAAL APAM WITH COCONUT MILK 400 gm rice 120 gm grated coconut 150 cooked rice ½ tsp fenugreek (halba) soaked 2 tbsp full sugar ½ tbsp salt ½ cup ayam brand coconut milk 11/2 water, you may need a bit more For the coconut milk 200 ml ayam brand coconut milk 1 cup water 2-3 tbsp sugar ¼ tsp salt 1 tbsp corn flour 2 tbsp water Pandan leaves 1.    Soak raw rice for at list 4-5 hours. Put the drained rice into a blender and add in all the other ingredients except the water. Pour the water just to cover ingredients. 2.    Grind to a smooth batter add in more wat ..read more

 COCONUT MILK HALWA 200 gm cornflour 200 gm brown sugar,boil with 1 cup of water and strain. 100 gm sugar 100 gm ghee 1 ½ cup ayam brand coconut milk 3 cup water 60 gm cashew nuts, chopped ¼ tsp salt 2 pandan leaves*, knot 1.    Mix the corn flour, brown sugar syrup , sugar,coconut milk, water, salt, cashew nuts and the pandan leaves. Mix well. 2.    Pour this into a pan and cook stirring over a low heat till it becomes a bit thick. Add in the ghee and keep stirring till it becomes very thick and boiling. 3.    Remove the pandan leav ..read more

  COCONUT MILK PANDAN KESARI 200 gm semolina 150 gm sugar 80 gm ghee 1 cup SANTAN AYAM BRAND coconut milk 1 cup pandan juice 2 cup water ¼ tsp full salt 50 gm cashew nuts, chopped 50 raisins ½ tsp green food colouring 6 pandan leaves, sliced finely 1.    Blend pandan leave with 1 cup of water and strain keep aside. 2.    Roast the semolina with 40 gm of the ghee over a low heat. With constant stirring until a nice aroma comes. Remove from the heat. 3.    In a pan add in the water,coconut milk and pandan juice. Let it cames to a boil. 4.  ..read more

AYAM SAMBAL HIJAU 1 kg chicken, cut into small pieces and mix well with 1 tbsp salt and keep aside. 400 gm green chili, cut into pieces 30 gm green bird eye chilies, if you like it very hot. 200 gm big onion, cut into wedges 50 gm garlic, slice into 2 6  kafir lime leafs, slice finely 4-5 tbsp lemon juice, or to your taste 3-4 tbsp sugar, or to your taste 1/3 cup oil     Heat a pan and add in the green chili, onion, garlic and bird eye chili if you are using. Fry over a low heat till it is fragrant and the onion turn transparent. Don’t over cook make sure you keep the c ..read more

BANANA STEM VADAI 500 gm banana stem, cut into cubes pull away the fiber as you cut. Cut into small cubes. Put it into a bowl of water mix with a little salt so that it will not turn into brown color. 200 gm big onion, sliced finely 2-3 green chili, finely sliced add more chili if you like it hot. 20 gm ginger, chopped finely 3 stalk kari leaves, finely sliced 1 tbsp fennel, pound coarsely ½ tsp turmeric powder ½ cup grated coconut 11/2 cup chick pea flour ( tepung kacang Kuda ) 1 tsp sugar Salt to taste. Oil for deep frying 1.    Wash the cut banana stem and squeeze out the ..read more

AYAM MASAK MERAH 1 kg chicken, cut into medium size pieces. ½ tbsp turmeric powder ½ tbsp salt 2 cup water 1/3 cup oil 2 stalk serai, smash ½ cup tomato sauce 1 chicken cube, if you like Salt and sugar if needed 1 small tin green peas, drain Grind into paste: 15 dry chili, remove the seeds and soaked 2 inch ginger, chopped 5 garlic, chopped 3 stalk serai, sliced 2 big onion, sliced 2 ripe tomato, cut in to wedges 1.    Mix the chicken pieces with the salt and turmeric powder mix well. Deep fry but not till crispy. Keep a side. 2.    Heat the oil and add in the oi ..read more