Cucur Keria Malaysia Recipe

Cucur Keria Malaysia

 

For 15 pieces

Ingredient Cucur Keria Malaysia:

• 500 grams of sweet potato, boiled until tender 
• 250 grams of cake flour
• ¼ teaspoon salt
• 4 tablespoons granulated sugar
• 4 tablespoons water

How to Make Cucur Keria:

• Drain the water sweet potatoes, mashed while hot. Add salt in sweet potato and stir well. Let stand until completely cool sweet.
• Stir in the flour, knead until smooth.
• Take 1 tablespoons the dough, form a round hole in the middle like a donout. Repeat until dough runs out.
• Heat oil and fry until cooked dough. Remove and drain.
• Combine sugar and water over the non-stick pan, cook the sugar until thick
• Put the cake, stir until all the sugar wrapped. Remove and serve.

NB: To bind the sugar should be entered as sugar cookies are thick, turn off the heat stirring constantly until the sugar into crystals and attached to the rest of the cake.

Read More

Octopus Baby Takoyaki Recipe

Octopus Baby Takoyaki

For 15 pieces

Filling Octopus Baby Takoyaki:

• 200 grams of baby octopus, boiled and chopped 
• Tenkasu / rice crispy taste

Octopus Baby Takoyaki Basic Dough Ingredients:

• 450 ml of water
• Konbu 10 cm, 2 cm wide pieces
• Katsuo-bushi 15 grams
• 200 grams of wheat flour of low protein
• 4 egg white grains
• 2 egg yolks
• 2 tablespoons margarine

Octopus Baby Takoyaki garnish:

• 50 ml bulldog sauce
• 25 ml english Sauce
• 50 grams mayonnaise
• Benishoga / pickled ginger to taste

How to Make Takoyaki Basic Dough:

• Enter the konbu in a saucepan and cook over low heat, remove from heat just before boiling water
• Mix Katsuo bushi konbu in water boiled with stirring for 2 minutes. Strain and chill.
• Mix the flour, eggs and salt. Pour broth and mix until blended. Set aside.

How to Make Octopus Baby Takoyaki:

• Pour the batter takoyaki mold that has been spread with margarine until full
• Sprinkle top with crispy rice and put the baby octopus. Cook over low heat
• When you are behind a half-baked with the help of a skewer adinak
• Cook until lightly browned. Remove and serve with sauce and benishoga companion. 

Read also:

Crab Stick Takoyaki 
Chicken Cheese Takoyaki

Read More

Crab Stick Takoyaki Recipe

Crab Stick Takoyaki

For 15 pieces

Filling Crab Stick Takoyaki:

• 6 pieces crab sticks, cut into 1 cm
• 50 grams of rice crispy
• 10 grams of tobiko (flying fish eggs)
• 2 tablespoons margarine

Crab Stick Takoyaki Basic Dough Ingredients:

• 450 ml of water
• Konbu 10 cm, 2 cm wide pieces
• Katsuo-bushi 15 grams
• 200 grams of wheat flour of low protein
• 4 egg white grains
• 2 egg yolks
• 2 tablespoons margarine

How to Make Takoyaki Basic Dough:

• Enter the konbu in a saucepan and cook over low heat, remove from heat just before boiling water
• Mix Katsuo bushi konbu in water boiled with stirring for 2 minutes. Strain and chill.
• Mix the flour, eggs and salt. Pour broth and mix until blended. Set aside

How To Make Crab Stick Takoyaki:

• Pour the batter in the mold base takoyaki already smeared with margarine until full 
• Sprinkle the top with crispy rice and pieces of crab stick, and cook over low heat
• When you are behind a half-baked dough with the help of skewers. Cook until lightly browned. Lift
• Serve with sauce and a sprinkling of tobiko.

Read also :

Chicken Cheese Takoyaki Recipe
Octopus Baby Takoyaki

Read More

Chicken Cheese Takoyaki Recipe

Chicken Cheese Takoyaki

For 15 pieces

Filling Chicken Cheese Takoyaki:

• 200 grams of chicken breast fillets, thinly sliced
• 50 grams of cheese cheddar, cut 1/2x1/2x4 cm
• 50 grams of rice crispy
• 1 tablespoon ground pepper

Chicken Cheese Takoyaki Basic Dough Ingredients:

• 450 ml of water
• Konbu 10 cm, 2 cm wide pieces
• Katsuo-bushi 15 grams
• 200 grams of wheat flour of low protein
•  4 egg white grains
• 2 egg yolks
• 2 tablespoons margarine

How to Make Takoyaki Basic Dough:

• Enter the konbu in a saucepan and cook over low heat, remove from heat just before boiling water
• Mix Katsuo bushi konbu in water boiled with stirring for 2 minutes. Strain and chill.
• Mix the flour, eggs and salt. Pour broth and mix until blended. Set aside.

How To Make Chicken Cheese Takoyaki:

• Season the chicken slices with salt and pepper and set aside.
• Place the cheese slices over chicken. Roll up from one edge, close
• Roast chicken on a flat pan that has been spread with margarine until browned. Cut into cubes 1 cm.
• Heat the mold, pour the batter takoyaki basis until full. Fill with crispy rice and chicken pieces.
• Turn the dough a half-baked with the help of a skewer to form a round, baked until lightly browned. Lift. Serve with sauce companion.

Read also:

Crab Stick Takoyaki Recipe 
Octopus Baby Takoyaki 

Read More

Tai Hu Yin Yu Geng Soup Chinese

Tai Hu Yin Yu Geng Soup Chinese

Serves 5

Ingredients Tai Hu Yin Yu Geng Soup Chinese:

• 800 ml chicken stock
• 125 grams of white fish / fish flesh color white (shredded)
• 1 piece of canned bamboo shoots, ready to use, cut into matchsticks
• 3 pieces of dried mushroom, scalded, sliced ​​thin
• 2 pieces of dried shitake mushrooms, soaked hot water, thinly sliced
• 30 grams silken tofu, crushed
• 3 teaspoons cornstarch, dissolved in a little water
• Salt to taste

Garnish Tai Hu Yin Yu Geng Soup:

• coriander leaves to taste

 How To Make Tai Hu Yin Yu Geng Soup:

• Boil the chicken broth, put all ingredients except cornstarch solution. Cook until all ingredients cooked
• Pour the cornstarch solution and cook until thick. lift
• Pour the soup in a serving bowl. Serve with coriander leaves on top.

Read also:
Hai Xian Suan La Tang
Beef Soup Chinese
Beef Lo Mie Shanghai

Read More

Lo Mie Shanghai Recipe

Lo Mie Shanghai

Serves 1

Ingredients Lo Mie Shanghai:

• 100 grams of wet noodles, boiled for 3 minutes, drain.
• 3 grams shitake mushrooms
• 2 grams of leaves of chives
• 2 grams of bean sprouts, dry in the sun
• 10 grams of peeled shrimp 
• 15 grams of chicken fillet, cut into cubes 
• 250 ml chicken stock
• 2 tablespoons tapioca flour, add 2 tablespoons water
• ½ bouts of chicken eggs, beaten

Seasonings Lo Mie Shanghai:

• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic

How to Make Beef Lo Mie Shanghai:

• Combine all ingredients, add eggs. Stir well. Enter the broth, and cook until boiling. Add mushrooms, shrimp, chicken, chives, and bean sprouts.
• Pour the solution into it tapioca flour, stirring until thick and boiling. Lift.
• Arrange noodles on a serving bowl, pour the broth. Serve.

 
Read also:

Beef Soup Chinese Recipes
Hai Xian Suan La Tang Soup China
Tai Hu Yin Yu Geng Soup

Read More

Beef Soup Chinese Recipes

Beef Soup Chinese

Serves 4

Ingredients Beef Soup Chinese:

• Lean beef 100 grams, thinly sliced
• 1 tablespoon cornstarch
• 75 grams of carrots, thinly sliced
• 500 ml beef broth
• Salt to taste 
• 25 grams chinese vermicelli / Soun RRT, cut 10 cm, soaked in cold water until soft
• 4 tablespoons white wine
• 1 tablespoon vinegar cooking
• 1 teaspoon beef bouillon powder
• 1 ½ tablespoon cornstarch, dissolved in 2 tablespoons water
• 1 teaspoon chopped cilantro
• 1 tablespoon chili oil
• 2 tablespoons salad oil

How to Make Beef Soup Chinese:

• Mix the meat with ½ teaspoon salt, 1 teaspoon white wine and 1 tablespoon cornstarch. Set aside.
• Heat the salad oil, saute the carrots until it changes color.
• Pour the broth, put glass noodles and season with salt. Bring to a boil
• Put the meat mixture, the remaining white wine, vinegar and broth powder.
• Pour the cornstarch solution, put chopped coriander leaves, bring to a boil and remove from heat. 
• Pour the soup in a serving bowl. Add chili oil on top. serve

Read also: 
Hai Xian Suan La Tang Soup China Recipe  
Lo Mie Shanghai 
Tai Hu Yin Yu Geng Soup 

Read More