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Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

I have been making these since I was a teen. For each Chinese New Year, my mom will order 4kg of minced pork from the butcher, get it sent to our home and I will be doing the marinating and sun drying. When mom comes back from work, she would start the charcoal grill and it's grilling time.

I haven't been making these for many many years, until a blogger's gathering 7 years ago. I tried to recall the ratio and the outcome was a bit too salty, maybe I got it wrong. Then, two years back, I tried to make it again. The taste was just right, but the colour was too dark due to the addition of just 1/2 Tbsp of dark caramel sauce. This time, I made it again and it was just nice. Sweet, sticky, not too salty and the colour was what I wanted.


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Bak Kwa @ Yoke Gon @ Chinese Pork Jerky 猪肉干


Murukku in Malaysia is widely known as the mosquito-coil-looking savoury spiced fried treat during Deepavali. It is loved by all races here. It is not uncommon to see Murukku served during Chinese New Year and Eid in Malaysia, we are after all a multiracial country and food enhances this bond that we have.

In India, there are many types of murukku, but here in Malaysia, once Murukku is mentioned, the coil shaped one comes to mind.


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Murukku Rosettes



I first had a piece of this, not too long ago, maybe 5 years back? And I was smitten by the taste and texture. My SIL baked it for the 2nd time and I asked her if she put in any cocoa powder, because it felt like I was eating a bouncy chewy chocolate cake. She said no, it’s just caramel. I was totally taken by surprise.

Then 3 years ago, I had this sudden “want” to bake this cake and eat it too, I asked my SIL for the recipe. She actually got this recipe from a fellow church friend Mrs Elaine Wong. My SIL was smitten by Elaine’s cake and that got her to request for the recipe. The love bug for this spreads....

Mrs Elaine Wong  ~~  SIL  ~~~  Me  ~~~~  Annielicious (after she ate this)


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Ants' Nest Cake ~ Kek Sarang Semut



Kuih Koci is a chewy dumpling wrapped in banana leaf, with sweet coconut filling. The 'skin' can come in green, purple or white, depending on the ingredients used.

The Cantonese community here calls this as 鸡脚指 'gai geok jee' that means Chicken Claws. It's just a nickname due to the similarity in the sound 'Kuih Koci' with 'Gai Geok Jee'. I'm not sure if there are any other names for this kuih.


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Kuih Koci Pulut Hitam 鸡脚指~ Black Glutinous Rice Dumpling with Coconut


This kuih goes by many names

Kuih Ketayap
Kuih Dadar
Kuih Gulung
and my ex students from Selancar calls them kuih hijau

Malaysian school's home science textbooks calls this kuih ketayap.
Period.


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Kuih Ketayap


When I was a small kid... around 4 or 5. My grandaunt used to buy sweet potato balls from an elderly neighbour for my breakfast. This neighbour, whom we call as "Sou Cheh 苏姐' is a single lady, in her 70's with an adopted son. She sells traditional Cantonese snacks in the market, like sweet potato balls, jeen doy (煎堆 sesame balls) and dan shan (蛋散 syrupy egg crackers) to make a living.


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Sweet Potato Balls with Red Bean Filling 红豆番薯蛋







It was a holiday project with the kids.

I promised them to make doughnuts for a long long time, just that it never came around.
Bad mother, haha! I still owe them croissants, homemade ones. Hopefully I'll make them by this year.

I manually kneaded these and the result was good enough for us.


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Soft Fluffy Doughnuts


Kuih Bakar Pandan is a dense and rich baked cake, almost like a tropical clafoutis, but better.

Some people do it in a flower shaped mould and hence the name changes to Kuih Bakar Kemboja. I'm not sure the Kemboja here refers to the Frangipani (Plumeria obtusa) or Cambodia, the country. In the Malay language, the same word is used for both flower and the country.

Anyway, I'm just baking it in a pan, so, it just stays with Kuih Bakar Pandan. :)
Easy, no confusion.


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Kuih Bakar Pandan


I do get occasional cravings for this kuih. No food colouring used, all natural.

Bad. As my pandan plant is half dead, so I need to buy the leaves and now that I'm working, it's not that easy for me to drive out and get it as I wish. I have time constraints.

Some northern Nonya cookbooks will call this as Kuih Kosui Pandan, but in Home Science books, they are called as Kuih Lompang, the kuih in a cup that comes with a crater filled with grated coconut. Kuih Lompang is the general name used in the Malay community.


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Kuih Lompang Pandan

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