Kueh Splendour 5: Indonesian Talam Udang 印尼椰奶虾糕

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Recipe By CookingKaki: Agnes Sutanto@Jakarta

Delicious and potent

Savoury Kueh Kueh...When a friend from Indonesia introduced this snack food, I was surprised that the creamy white coconut roux can be eaten with a savoury topping, very often what being sold here is one that has another tier of sweet custard , and when I don't see them at the big kueh store BS , the thought was " not nice to eat, not worth exploring".  I'm damn wrong about it!

The roux has the richness from the coconut milk and its smooth texture is a good blend of fine rice flour with santan and slow cooked till thick and creamy. The smoothness also depend on how well you control the fire when stirring the mixture...certainy using high fire is a bad choice. The thick mixture with the topping is then steamed for five minutes to completely cooked through so there is no floury after taste. This recipe is purely a prawn topping. If you have preference for some pork and mushroom, it tastes equally good.

single portion-prawn/pork/enoki 

You can use individual small bowls for the final assemble and then steam. I find it alot easier to serve than scooping for all from a large dish, often leaving behind a messy look for the last to eat . 

Workshop @ Palate Sensations Singapore - 65-6589 8843

Indonesian Talam Udang 印尼椰奶虾糕

Recipe:
Talam:

• 100g rice flour
• 3 cups thick coconut milk
• 1 tsp tapioca flour
• 1/4 tsp salt
• 1/2 tsp sugar

Topping:

• 300g fresh prawns
• 8 shallots
• 6 cloves garlic
• 1/4 tsp salt or to taste
• 1/2 tsp sugar
• white pepper
• garnishes: fried shallots, spring onions ,red chilles

"Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

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Kueh Splendour 4: Indonesian Hokkien Chai Kueh 印尼蕃薯菜糕

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Recipe By CookingKaki: Agnes Sutanto@Jakarta

Dignified conduct

Natural foods....The spectacular yellow color of this savoury kueh stuffed with vegetable would draw your undivided attention almost instantly, soon setting you drooling over them. No food colour added. The taste of it is as good as it looks. To take the taste to another height, panfry them till light crispy and you'd be promised of a marvellous gastronomic experience. I shall not elaborate further and let you find out for yourself.

pan-fried

Sweet potato, once a upon a time in Singapore was an improverished food, especially during the Jap War. Its price today is five times more than the neigbouring countries. While I paid $3.50 per kg, Agnes @ Jakarta is using loads of them in her kueh making at $0.50 per kg. Over here, the cost disadvantage force us to use tons of flour instead and hence "bu hao che" (inferior taste).So you know why you enjoyed the kueh there while on vacation. 

honey sweet potato

In this recipe, the best Indonesia sweet potato is used, for its texture is much less fibrous than the regular ones. Put a piece of the warm sweet potato in your mouth and you'll discover how joyful to enjoy the natural flavour and sweetness. With the campaign of "Eating Healthy" fresh in mind, i going to feed myself more of such natural food. The filling in the dough is also very healthy: carrots, turnip and french beans flavoured by dried prawns n minced pork.

The sweet potato dough with very little tapioca flour has a texture very close to mashed potato after steaming. If that texture is not your cup of tea, add more tapioca flour n some water to form a softer dough. After steaming, the kueh is surprisingly QQ soft, and a big hit off with the vegetable filling.

Once again, I am featuring another kueh that had disappeared from the stores, and hope you put this recipe on your KIV list . Serving them would certainly excites your makan kaki.

Indonesian Hokkien Chai Kueh 印尼蕃薯菜糕

Recipe:

Sweet Potato Dough

• 500g sweet potato
• 2-3 tbsp tapioca flour

Filling: 

• 250g turnip
• 1 medium carrot
• 10 french beans
• 100g minced pork
• 25g dried prawns
• 4 cloves garlic
• 3 tbsp cooking oil

Workshop available @ Palate Sensations Singapore 

- tel 65 6589 8843

food quote:   A good cook is like a sorceress who dispenses happiness.” ― Elsa Schiaparelli
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

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Kueh Splendour 3: Indonesian Kueh Bugis印尼椰奶汤圆

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Recipe by CookingKaki: Agnes Sutanto @Jakarta

Culinary celebrities

Ondeh-Ondeh in Spa....A quick run through of the recipe, you are likely to say, "Aiya, onek onek la", and I'm sure many of you readers had gobbled a thousand of them coated with fresh grated coconut . The difference with kueh bugis is the glutinous rice ball wrapped with gula melaka grated coconut is steamed with a saltish santan sauce, hence texture has a QQ chew. Ondeh ondeh uses boiling method which gives a soft bouncy texture.

freshly grated coconut for extraction of milk n as filling

Using freshly grated coconut to extract the milk for the sauce and as the filling makes this snack a superb delight. The hard work of extraction is fully rewarded by the taste of coconut natural sweetness which is not present in canned or other processed types. Grated coconut when cooked with gula melaka used as a filling further enlighten the palate.

Just when you want to indulge your sweet tooth or introduce a new dessert to your guests, this would be your best option.

Indonesian Kueh Bugis印尼椰奶汤圆
Recipe:

Green Dough:

• 250g glutinous flour
• 10 pandan leaves
• 600cc water

Filling:
250g grated coconut
1/2 tsp vanilla
75g gula melaka
1 tsp sugar or to taste
1/2 tsp salt or to taste
30cc coconut milk

Santan sauce:
350g grated coconut
650cc water
2 tbsp rice flour
3 tbsp tapioca flour
1 tsp salt or to taste

Workshop @ Palate Sensations Singapore - 65-6589 8843

food quote:   蘿蔔青菜，各有所愛:  "Different strokes for different folks."

Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers

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