Ais Kacang (ABC)

Ice Kacang is the most Famous Malaysian dessert. Ice kacang is locally known as "air batu campur or ABC in Malaysia. The mix ice dessert is one the more popular Malaysian dessert which is actually made with a mound of finely shaved ice sweetened with sweet flavored syrup such as palm sugar syrup, rose syrup and evaporated milk. The shaved ice is then topped with a generous portion of jelly, palm seed, red beans, peanut, sweet corns and sago. It will be much fun if it will be enjoy with a scoop of ice cream.

INGREDIENTS:
100 g sago 400 g red beans 410 g sweet corn 400 g palm fruit 8 cups shaved ice 125 ml coconut milk 125 ml evaporated milk
ROSE SUGAR SYRUP
220 g castor sugar 1 tbsp rosewater red food coloring
PANDAN SYRUP
220 g castor sugar 2 pandan leaves green food coloring
PALM SUGAR SYRUP
220 g grated palm sugar 1 pandan leaf, tied in a knot

METHOD OF PREPARATION:
- Bring 1 litre water to the boil. Add sago, and keep on stirring for 12 minuts or until translucent. Remove from heat, cover and rest for 10 minutes. Drain, rinse with warm water, then drain again. Leave to cool. - To make rose sugar syrup, place sugar and 80 ml water in a saucepan over high heat and stir until sugar dissloves. Stir in rosewater and a few drops of red food coloring. Remove from heat and cool. - To make pandan syrup, place sugar and 80 ml water in a saucepan over high heat and stir until sugar dissloves. Add a few drops of green food coloring. Remove from heat and cool. - To make pandan syrup, place sugar and 80 ml water in a saucepan over high heat and stir until sugar dissloves. Cool syrup and discard pandan leaf. - Spoon some red beans, sweet corns, palm fruit and sago into bowl. top each with 2 cups of shaved ice, moulding the ice into cone shape. Drizzle over coconut milk, evaporated milk and the syrup as desired.
*Delicious serve with a scoop of ice cream.
Nyum nyumm ~

KUIH LAPIS

INGREDIENTS :
400 ml coconut milk 400 ml water 150 g (reduced) 3 pieces pandan leaves (knotted) 200 g rice flour 100 g tapioca flour 10 g hoen kwe flour / green bean flour any food coloring 

METHOD OF PREPARATION:
- In a pot, boil water, sugar and pandan leaves together till sugar dissolved. Turn off heat, discard pandan leaves and add in coconut milk. Stir well and leave aside to cool. - Mix tapioca flour and rice flour together and gradually blend well into coconut liquid with a hand whisk. Then strain mixture through a sieve to ensure it is free from lumps. - Divide mixture in two equal portions and add desire coloring into one portion, keeping one portion white (you can add more color if you want it). - Grease a 7 inch square or round cake pan and place in steaming pot at high heat for few minutes over high heat. - Pour about 100-125ml of white liquid into the heated pan and steam at the high heat for about 4 minutes or until batter is cooked. Then add 100-125 ml of pink liquid onto it and steam for another 4 minutes. (reduce liquid for thinner layers). - Repeat the procedure until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time. - Add little more rose pink color the last layer to make it a deeper shade of pink, and steam the whole cake for about 15 minutes. - Leave kuih lapis to cool completely after steamed and invert the cake pan to knock out the kuih. - Grease knife with a little bit of oil before cutting. (easy and did not stick)

NASI LEMAK

Nasi Lemak is a fragrant rice dish cooked in coconut milk and pandan leaf and commonly found in Malaysia, where it is considered the national dish. The difference between a good nasi lemak and an exceptionally marvelous nasi lemak lies int the use of pandan leaves. Possessing highly fragrant floral smell, these leaves are used abundantly in Malaysian cuisine to infuse rice dishes or desserts with the signature aroma. The other main ingredient of nasi lemak is dried anchovies or locally call as ikan bilis. As sambal is of the essence when making nasi lemak, it is deserves to  be prepared in the traditional way that is with mortar and pestle. Here, I share to all of you the recipes to make nasi lemak.

INGREDIENTS :1 cup of rice (washed and drained)
2 cup coconut milk
1 pandan leave (tie in a knot)
1/4 teaspoon salt

INGREDIENTS (SAMBAL)1/2 red onion
1 cup of anchovies
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan
1/4 teaspoon of salt
1 tablespoon of sugar
a little bit of tamarind juice

GARNISHING:2 hard boiled eggs (cut into half)
fried anchovies
1 small cucumber (cut into slices and then quartered)

METHOD OF PREPARATION: (2-3 servings)- Wash and rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add pandan leave into the rice and cook your rice.
-Rinse the anchovies and drain the water. Fry it until they turn into light brown and put aside.
-Pound the shrimp paste together with shallots, garlic and deseeded dried chillies with a mortar and pestle or blender.
-Slice the red onion into rings.
-Heat some oil in a pan and fry the spice until fragrant.
-Add onion rings.
-Add anchovies and stir well.
-Add tamarind juice, salt and sugar.
-Simmer on low heat until the gravy become thickens. Set aside.

*serve with anchovies, cucumber slices and hard boil eggs.

GOOD LUCK !