KUIH CARA BERLAUK

Kuih cara berlauk is a traditional cake made of wheat flour with meat filling. How to make a cake for a designated way but there are additional core / fish meat on it. Additional meat and spices makes it a bit spicy but good to eat. However, the meat on top of the core makes it durable and should not be eaten on the same day .Kuih cara berlauk not be stored at room temperature, and only lasts 2 days and stored in the refrigerator. what's so special about the kuih cara berlauk?. Bakery usual way I see green in the store and there are no fish. Its mix is he same way with sweet cakes, only had to provide the core advance either meat or chicken .. follow the tastes of each.But that's special, a meal of Kelantan. Let Try. Good luck.

Ingredients for the filling:

-300g minced meat or chicken

-2 tablespoons curry powder

-1 large onion

-2 cloves garlic A little white pepper or pepper

Decorative materials is:

- 2 red chillies, finely sliced

 -fried onions

 -Onions

-Parsley

Ingredients for the dough

-2 cups flour

-2 eggs

-4 cups coconut milk

-1/2 tsp salt

-1/4 teaspoon yellow food color

How to made core

-Heat the oil and fry the onion and garlic until golden brown.

-Enter the curry spice mixes are mixed with a little water and cook until oil breaks.

-Put the meat with pepper and chicken cubes and stir until dry water.

-Season with salt and sugar to taste.

How to made dough

-Mix all ingredients daan way the cookie batter mix thoroughly. Filter with a filter so that no lumps of flour. Just mix in a blender.

-Heat the cake pan and rub a little oil way.Pour the batter ino the pan and spoon the filling on the cake. Then sprinkle with sliced chilli, onions, parsley and fried onions.

-Cover the pan with a lid or a lid.

-Cook for about 3-4 minutes over low heat.

PULUT DAKAP

Pulut dakap isnt easy to find nowadays in any stalls or market because it is an old cakes rarely made by people. If you guys really want to eat and taste it you have to do by your ownself at home. The words "dakap" means hug suit with this cakes look which is it hugging each other . The pulut dakap is tied with rope before it steamed. Maybe that is the reason why it got its name. The process to make this pulut dakap is not so hard if youre not lazy to make it. To those who never taste,pulut dakap are very delicious. The combination of sticky rice and the banana filling inside make it fantastic. The suitable banana that used to make pulut dakap filling is "pisang raja".

I have prepared the recipi for those who wants to try the recipi,let do it! Goodluck !

Ingredients ~

-Pulut 500g (immersion)
-Santan thick 1 1/2 cups (Follow taste fat kid or not)
-bananas king
-Garam
candy
-Leaves bananas (Layur)

Ways

-Steamed sticky rice to cook.
- mixed coconut milk with a little salt, then mixed with sticky rice.
-Put sticky rice on banana leaves that have been pressed.
-covered half bananas with sugar  .then, put on sticky rice.
-wrapt glutinous, sticky rice and then take 2 pulut that have been wrapped, tied with a rope.
-Steamed for 30-40 minutes over medium heat .
- ready to served 

Tapai

Tapai is a kind of snack made of glutinous rice. There are types of rice wine fermented cassava and fermented glutinous rice. Usually fermented glutinous rice more popular than fermented tapioca. Ingredients for making rice wine is not to complicated, Fermented glutinouns rice requires materials such as glutinouns rice, yeast and little sugar. All three of there ingredients should be mixed thoroughly. Then wrapped in small increments using the so called leaf leaves fermented. but at this age, fermented leaves increasingly scare and most of the rice wine wrapped with banana leaves. there is little different between fermented flavor wrapped in leaves fermented and fermented rice wrapped in banana leaves.
Completely packed tapai put in a large crock pot and covered with a cloth. Once fermented and stored for 3 days, fermented it will cook and then eat. Tapai which was cooked remove the water very sweet. This fermented drinkable water and can also be be used as a traditional medicine.
Tapai whice was cooked well can not be stored longer, the time is more or less in 2 days and because it tastes too sweet usually be eaten at midday as dessert, and if you want to add to the pleasantness of ric wine, rice wine coulld be mixed with coconut milk and put a little ice

Ingredients

• 2 cups glutinous rice ( sticky)
• 2 tablespoon tape starter ( ragi yeast )
• 1/2 cup sugar

Instructions

1. soak the rice in one gallon of water overnight
2. steam the soaked rice for 45 minutes and then cool to body temperature. Be careful the rice is not too hot as heat can damage the starter culture
3. spinkle the tape starter on the rice and mix with a clean spoon for a minutes to distribute evenly. Be sure to mix the starter and rice well to reduce the risk of spoilage and improve the amount of time needed for fermentation.
4. mix 1/2 cup of sugar with water. pack the rice in layer into a jar. spinkle each layer with some sugar water, to help start the fermentation process.
5. ferment for 2-5 days. After 2 days you will likely see a bit of liquid in th bottom og the jr and the odor of the rice will change to distinctive tapai smell. At this point the fermentation process is complete but the taste of the tapai will improve if kept in the refrigerator for a few days. The liquid which collects at the bottom of the container is a rise wine called brem. it normally has a very low alcohol content after only a few days but if fermented further, the alcohol content will increase.

* tape starter ca be used with sweet rice to make Tapai ,Ketan, with black sweet rice to make Tape Ketann Hitam or with casava to make Tape Telot

ketayap

Hello friend i'm back. we have prepared this article for you read the information therein. Hopefully fil the post we've written this you acn understand. Well, happy reading.
Cake rolls or also known as kuih ketayap is a kind of cake popular traditional in Kelantan malaysia. it is a type of cake is a cake fillings. it is a cake consisting of palam young and gula melaka / gravestone in it. People say practice make perfect. I try several times to make cakes skullcap also. But portrait i found the recipe to make a cake cup measure ketayap. Kuih ketayap only to be good in my taste buds when we roll it in flour gently. coloring also must be real not pale green.
Most important is the core of our coconut flour park in rolls that must e quite sweet, not too sweet and the color also must be really dark brown or coconut core was pale sort, no matter how i got consented.

 

 Ingredient ( 3-5 people )

Skin

• 1 cup flour
• 2 eggs
• 2 pandan leaves
• 1 1/2 cups coconut milk ( can b replaced with fresh milk )
• 1 1/2 tablespoon salt
•  2 tablespoons cooking oil
• a few drops of green food coloring for core
• 1/2 grated coconuts
• 3/4 cup brown sugar ( be reduced )
• 1 pandan leaves

Method:

   For the core;
Add gated coconut and brown sugar before and pandan leaf. mix thoroughly until the substance was mixed with coconut palm sugar for 10-15 minutes. The core will be golden brown. Lift. Remove pandan leaves earlier.
  
    For skin;
The blend was shreddes coconut with pandan leaves and dairy, take the starch. If you use instant coconut milk, pandan leaf and blend with filter. Take flour in bowl and put a pinch oof salt and mix coconut mix that  has been blended with pandan leaves earlier. Stir until smooth. Then add eggs and stir again. If you want the original color of the kuih ketayap is not necessary to use dyes as pandan leaf color will make the mixture was green but if you want to add a little more colorings, start swinging 2-4 point into your batter. Heat that pan, put a little oil and spoon 1 ladle the mixture and hover round the pan so the mixture. Cook 2-3 minutes, lift not for too lng. After the lift directly enter the nucleus and rolls. ( how to roll; a little folding of both sides and rolls her back ) Repeat until the dough runs out. Ready to be served.

Kuih tepung boko

Kuih tepung boko. "Boko" means  the tray in kelantan and there are 2 types of  Boko Cassava flour and other tepung beras tepung boko. How to steam same as kuih talam commonly made but own blend quite soft and served with coconut head. this cake is quite soft an cannot be cut, when the cakes serving spoon into the bowl and poured along the head of the milk fat salty. this cakes is more delicious is wrapped in a banana leaf with coconut heads because fragrane of banana resurrect comfort of this cake. Tepung boko kelantan are delicious eaten hot or cold. Once tried to feel it with tepung talam to another.
I have never heard the name of this cake even normal purchase jelawat eash time back to village. this is because every time you go back, very much want to eat cake, which i bought so many. In short all pleasing.

Ingredients
1 of cassava a big ( 3 cups grated yum )
1 cup granulated sugar
10- pandan leaves blended with 2 cup of water and take the starch.
little green food coloring if necessary a pinch of salt

Directions

1. potatoes peeled the skin ( do not cut ) and washes clean. 2 sides to remove the center vein. grate the potatoes until exhausted. ( can also be ground using a blender but also ensure that the vein is removed first)
2. squeeze / drain water from the grated potatoes earlier. no need is too dry. squeeze mix in order to ensure that dairy water mix in order to ensure that dairy maslin purple potatoes because too smooth.
3. heat the post steamed
4. mix the grated potato, sugar, water, pandans leaf, salt, and a little green food coloring until smooth
5. put the potato mixture in the pan and steam for 30 minutes
6. serve with gravy / sauce of coconut milk by copping

Coconut milk sauce
ingreadients
 1 box of coconut milk ( 20ml ) ( want more milk fat may prefer more. reduce the amount of water )
500ml water
4-5 tablespoon rice flour
2  tablespoon salt
- knotted pandan leaf

How to preapare

1. mix the rice flour a little water until smooth ( take water from 500ml earlier ) filter.
2. mix the coconut milk, water and air mixing rice flour, salt and pandan leaves in a pot
3. cook on medium heat until the sauce thickens and cook. feel his salt
4. ready to serve with steamed yam cake earlier

KUIH TAHI ITIK

      Kuih tahi itik are a kind of cakke that is popular on the east coast such as Kelantan and Terengganu. it is a cake made with eggs and hot aired in sugar water. it was formed like a duck manure, according to the taste of the author. Kuih tahi itik are usually made concurrently with net mas cake or cookie ascendancy was shown, because both the cake using cake yolk while using egg whiteduck poop.
       Kuih tahi tik made with egg whites that have been isolated from the yolk. After the egg whites that have been  isolated will be aired with cooked in water with sugar poured condensed liter by liter to produce the final shape. Kuih tahi itik usually are not formed in a certain shape because it is usually just a cake incidental to the provision of the cakes. Kuih tahi itik are usually not sold widely and depend for its manufacture there or not egg whites are usually are waste of the preparetion is net of gold and like him. Common kuih tahi itik are available in the market, the sunday market and farmers' market in certain seasons such as school holidays, when many marriages are held.

How to make :

•   5 (about 150gram) egg whites
• 120gram sugar
• 1 1/2 tsp flour
• 2 screwpine leaves / pandan leaves , knotted
• 4 cloves / bunga cengkih

Step

1. Trough  fine sieve, strain egg whites into a mixing bowl. Stir in sugar and flour. Continue stirring until sugar is dissolved. Transfer mixture into small saucepan.
2. Add to saucepan pandan leaves and cloves, then cook over medium heat, stirring with a wooden spoon, until dry and mixture is of custard consistency.
3. Serve hot or cold, spread on toast if prefer

   PULUT PAGI

Morning sticky rice as a breakfast in Kelantan is so famous. Although it consumed on evening its still called morning sticky rice and cannot change its name. Pulut pagi is so famous among Kelantan people,if you cant believe it you can try ask your kelantanese friend . The grated coconut on the top of the sticky rice make it more delicious than anything else.It make you fall in love after one bite in the morning .The easy method to prepared it makes use want to try this recipi. The recipi above is for the guide for who wants to try something new out.Goodluck!

Recipes of Pulut Pagi :
The ingredient that should be have:
Glutinous rice soaked for 1hr ( 2 cup)
Brown sugar (3 cup)
Sugar 1-2 tbsp
Pandan leaves 3 sheet
Coconut white mixed with salt

How to make it:
Method 1: Cooked / steamed glutinous rice as usual with water and pandan leaves the level of the water is from the submerged rice. While rice is cooking, put the brown sugar in. When the rice has cooked, mix together the brown sugar and sweet glutinous friendly to all