Kuih Ketayap, also known as Kuih Dadar in my part of Malaysia, is a popular teatime snack which consists of pandan-infused crepes rolled with a coconut and palm sugar filling. It’s an easy recipe to attempt, and the ingredients should be readily available at any well-stocked Asian grocery store. Should you have trouble finding pandan leaves (readily available fresh in Cabramatta, #postcode2166), you may substitute it with canned pandan juice, or a few drops of pandan concentrate. This recipe is courtesy of Parkroyal Penang Resort, from my Wok Around Asia project.

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Kuih Ketayap

INGREDIENTS:

Crepe Batter:

20 pandan leaves

600ml water

400g plain flour

4 eggs

250ml coconut milk

pinch of salt

METHOD:

1. Cut pandan leaves into 1-inch lengths. Blend with water and strain.
2. Combine with the rest of the ingredients, mix well, sift and set aside.
3. To cook, brush oil on a non-stick pan and heat. Ladle some batter on it and swirl to make a thin crepe. Cook until crepe starts to lift from the pan.
4. Remove and set aside; repeat with rest of batter.

INGREDIENTS:

Grated Coconut Filling:

400g grated fresh coconut

400g chopped gula melaka (dark brown palm sugar)

4 Tbsps white sugar

200ml water

2 pandan leaves, tied in a knot

2 Tbsps cornstarch

METHOD:

1. Combine palm sugar, white sugar, water and pandan leaves in a saucepan, and simmer until sugar is dissolved. Discard pandan leaves.
2. Add grated coconut and salt and simmer until slightly dry. Add cornstarch to thicken. Allow to cool.
3. To assemble, put a spoonful of coconut filling on each crepe, fold in the sides and roll up like a spring roll.

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The post How to Make Kuih Ketayap (Coconut-Filled Crepes) first appeared on Jackie M..

INGREDIENTS:

2 kg chicken pieces
3 Tbsps lemon juice
1 Tbsp salt
⅓ cup minced lemongrass
2 Tbsps kecap manis
½ tsp pepper
2 Tbsps sugar
1 Tbsp tamarind extract
250ml water
2 Tbsps oil

Paste –
1 onion
4 cloves garlic
2 cm ginger
2 cm galangal
2 chillies

To baste –
2 Tbsps oil
3 Tbsps kecap manis

METHOD:

1. Combine paste ingredients and blend in a food processor.
2. Transfer into a saucepan, add the rest of the marinade ingredients and simmer until chicken is cooked.
3. Leave chicken to marinate a further 3 hours.
4. Grill on medium heat for 10 minutes, basting with oil first, then kecap manis.
5. Remove and serve.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

The post How to Cook Indonesian Ayam Bakar (Barbecue Chicken) – Asian BBQ Series first appeared on Jackie M..

INGREDIENTS:

1kg whole fish or fish fillets
7 Tbsps kecap manis
½ Tbsp salt
½ Tbsp chicken powder
3 Tbsps oil
2 Tbsps lemon juice
1 Tbsp tamarind extract

Spice Paste –

2 chillies
1 onion
5 cloves garlic
3 coriander roots
2cm ginger

METHOD:

1. Combine spice paste ingredients and blend.
2. Transfer into a saucepan with oil and saute until aromatic.
3. Add all other seasoning ingredients and mix well.
4. Allow to cool, then spread on fish.
5. Marinate for 20 minutes.
6. Grill until done, basting fish with marinade.
7. Remove and serve.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.

The post How To Cook Indonesian Ikan Bakar (Barbecue Fish) – Asian BBQ Series first appeared on Jackie M..

Kerisik

INGREDIENT:

Block of creamed coconut

METHOD:

1. Cook the creamed coconut in a non-stick pan on low heat, stirring gently until browned.
2. Allow to cool before storing in the refrigerator for up to 2 weeks.

Chicken Rendang

INGREDIENTS:

2kg chicken pieces
2 onions, peeled and quartered
8 cloves garlic, peeled
¼ cup minced lemongrass
1-inch piece of ginger
3-4 Tbsps meat curry powder
500ml coconut cream
200ml water
2 Tbsps chicken powder
2 tsps sugar
Dash of fish sauce (optional)
3 Tbsps kerisik
4 Tbsps oil

METHOD:

1. Blend onion, garlic and ginger in food processor.
2. Transfer into a bowl; add curry powder and lemongrass and mix to a paste.
3. Saute in a wok until most of the moisture has evaporated, then add oil and fry until browned and oil separates.
4. Add chicken and saute another 2 minutes.
5. Add coconut cream, water, chicken powder, sugar and fish sauce.
6. Simmer, stirring regularly, until chicken is cooked through and dish is a semi-dry consistency.
7. Add kerisik and mix well; adjust seasoning before removing from heat.
8. Serve with plain or coconut-flavoured rice

The post How to Make Kerisik and Chicken Rendang first appeared on Jackie M..