Monday, September 6, 2010

Putri Salat and Mee Kurnia

Celebrate the ONE's Birthday with his family members.  Lots of food for iftar.  We had Bihun Goreng Blackpepper, Fried Chicken, Fried Oyster Mushroom, Chocolate pudding, Bubur Hitam, Mee Kurnia, Putri Salat and Teh Tarik Ice-Cream and Holick Ice-Cream ... Ho .. Ho ... Ho...
This is my 3rd tries for putri salat ... it look better now hahaha and i used a diff recipe.  I tried mamfami recipe this time round.

Purple colour measurement is for small loyang
For the rice layer
Ingredients :

166g 500g glutinous rice ~ soak with a teaspoon of lime water (air kapur) for an hour [I soaked it overnite with tap water]
1 teaspoon salt [a pinch of salt]
[60ml coconut milk + 110ml water] 340 ml thin coconut milk
screwpine leaves ~ knotted

Method :

1. Wash the glutinous rice and put on a strainer.
2. Mix glutinous rice, salt, screwpine leaves and thin coconut milk.
3. Steam for 45 minutes till cooked.
4. With a fork, stir the cooked rice. Remove the rice onto another tray greased with a bit of oil and layered with a heat-resistance plastic.
5. Smoothen the rice onto the tray using a piece of banana leaf.
6. Steam for another 5 minutes.

For the top layer
Ingredients :

125g 250 g sugar
3 eggs 6 eggs (approximately 60 g each)
30g 60 g flour
5g 10 g sagoo flour or cornflour
375ml 750 ml thick coconut milk
a pinch of salt
1 tablespoon pandan paste
green coloring

Method :

1. Beat eggs and sugar till sugar dissolves. Make sure not to produce too much bubbles.
2. Add in flour, sagoo flour/cornflour and salt.
3. Pour in coconut milk, little at a time and stir till well combined.
4. Pour through a strainer into a pot.
5. Put on the stove and heat it just until you can see steam coming from the pot. Make sure to always stir the mixture slowly to avoid it becoming crumbly. Do not let it boil.
6. Poke the steamed rice with a fork so that the top layer can easily stick to the rice.
7. Pour the top layer mixture onto the rice and steam for 30 minutes.
8. Remove from steam and allow to cool before cutting.

Ingredient A
1kg Yellow Mee
1/2kg chinese mustard - wash thoroughly. i only used the leaves and top part of the stem. cut into bite-sized pieces.
1/4 cabbage - wash and slice. (i omit this )

Ingredient B 
*2 cloves of garlic
*3 red onions
*ginger *blend
2 tbsp dried chilli paste
2 tbsp soup spices (i bought kurma spice)
1 cube chicken stock
1 kg chicken wings, cut into bite-sized pieces
1 packet fishballs
1/2kg prawns, shelled and deveined
1 red onion, sliced
a thumb of galangal (bashed)

chinese parsley and green onions
fried shallots

1. heat up oil.
2. saute sliced onion and bashed galangal.
3. add the blended ingredients (onion, garlic and ginger)+ chili paste. fry till fragrant. add the kurma spice and mix well.
4. add chicken stock.
5. add in chicken, prawns, fishballs, salt, pepper.
6. add water to make gravy. bring to boil.
7. to serve put a serving of noodles and vegetables in a bowl garnish it with sprinkle of shallots and parsley and green onions.
this was taken from one of the asmah laili's mintak ampun sedapnya.. recipe books. it was recommended by my SIL.  Alhamdulilah it turned out well. hahah ...  

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