Teks How To Make Something 2

Teks How To Make Something 2

 

1. Gemblong (Sugar-coated Black Rice Cakes)

·         Ingredients:

-          125 g (1 ¹/₄ cups) black glutinous rice flour

-          Pinch of salt

-          50 g (¹/₂ cup) young grated coconut

-          100 ml (scant ¹/₂ cup) thin coconut milk, warmed

-          ¹/₂  tablespoon slaked lime water

-          Oil for deep frying

·         Sugar coating:

-          75 g (¹/₃ cup) sugar

-          2 tablespoon water

·         Methods:

1.      Combine black glutinous rice flour, salt and grated coconut in a small mixing bowl. Stir together the lime water and warm coconut milk and pour this into the ingredients in the mixing bowl, mixing with your hands to get a fairly soft, pliable dough. If the dough seems crumbly, knead in a few more drops of water.

2.      Knead for a few minutes until smooth and divide dough into 10 to 12 pieces. Roll in your hands into oval shapes and pat them to flatten to about 1 cm thickness.

3.      Heat oil to a depth of 2 ¹/₂ cm over medium heat and fry the cakes and for 3 to 4 minutes per side. Drain on absorbent paper.

4.      Combine the sugar and water in a small, heavy based saucepan and boil hard until the syrup is thick and the surface is full of large bubbles. Place cakes in the sugar syrup and toss the cake about until the sugar caramelizes on the surfaces. Transfer cakes on to a plate to cool.

These cakes are called ‘getas’ when made with white glutinous flour and coated with caramelized brown sugar.

Makes 12 cakes

Preparation time: 20 mins

Cooking time: 20 mins

 
2. Es Teler (Iced Fruit Cocktail with Condensed Milk)

·         Ingredients:

-          150 g (1 ¹/₂  cups) sugar

-          2 pandan leaves, shedded lengthwise and tied in knot

-          3 ¹/₂ tablespoons (50 ml) water

-          400 g ripe avocado, cut into 1-cm cubes

-          400 g ripe jackfruit, deseeded and cut into 1 cm cubes

-          3 young coconuts, meat scraped out

-          Crushed ice

-          Condensed milk

·         Methods:

1.      Combine sugar, pandan leaves and water in a small saucepan and heat for a few minutes over low heat until sugar dissolves. Cool syrup.

2.      To serve this desert, place generous spoonfulls of cubed avocado, jackfruit and young coconut into a serving bowl. Add a little syrup to sweeten, top with crushed ice and drizzle on a little condensed milk. Serve immediately.

Serves 4-6

Preparation time: 30 mins

3. Oxtail Soup (Sop Buntut)

·         Ingredients:

-          2 cm fresh ginger, thinly sliced

-          1 kg oxtail, cut in 4 cm long segments

-          3 cloves

-          ¹/₂  nutmeg, roughly broken

-          1 ¹/₂ litres water

-          1 tablespoon butter

-          1 large leek; white part only, thickly sliced

-          1 larger carrot, thickly sliced

-          2 medium potatoes, each out in 8 wedges

-          2 teaspoon salt

-          ¹/₂  teaspoon white pepper

-          2-3 stems Chinese celery with leaves, coarsely chopped

-          1 ¹/₂ tablespoons crisp-fried shallots

·         Methods:

1.      Place the ginger in a large pan of water and bring to the boil. Add the oxtail and cook uncovered for 3 minutes. Drain, discard water and ginger.

2.      Return oxtail to the pan and add cloves and nutmeg. Add a cold water, bring to the boil, cover and simmer until the meat is tener. 1 to 1 ¹/₂  hours.

3.      Heat the butter in a frying pan and add leek and carrot. Stir-fryover medium heat until they start to smell fragrant, 3 to 4 minutes. When the beef is tender, add the leek and carrot to the soup together with the potatoes, salt and pepper.

4.      Return to the boil and simmer, stirring several times, until the vegetables are cooked and the meat is tender, 15 to 20 minutes. Serve garnish with Chinese celery and crisp-fried shallots.

Serves 4

Preparation time: 15 minutes

Cooking time: 1 ¹/₂ – 2 hours