Saturday, March 30, 2013

Sarawak Laksa & Bingka Ambon

朋友从沙捞越回来,给我带回了一大包当地的拉沙料。
从没有自己做来吃过;这还是第一次尝试做。
之前在3 Hungry Tummies 那里看过这贴子,
很有兴趣做,但是就是懒惰而耽搁了。
这次有现成的料当然是快快做来吃咯。
感谢Diana的用心良苦,为我们几个好吃懒做的朋友带回了这个宝贝。
真的很好吃的作料。
我自己再加了一些香茅,buah keras和小葱头,嗯。。。感觉还真的很棒。
再来一个从来没做过的ambon, 味道嘛,还可以啦。
可是我老公却很喜欢一下。
如果有ambon的模应该会做得更好吧?
这样会比较自我安慰的。
沙捞越的拉沙可以参考: 3 Hungry Tummies laksa pasteSarawak Laksa
如果你和我一样有预先做好的用料,那么就参考这里


Bingka Ambon: 
Recipe fr Bittersweetspicy: Bingka Ambon

Ingredients:
  • Yeast Mixture: 100g plain flour, 125 ml water, 1 packet instant yeast
  • 300 ml coconut milk, 15 kafir lime leaves, 2 lemon grass (crushed), 2 pandan leaves
  • 1 tsp salt
  • 280g sugar
  • 225g tapioca flour
  • 25g glutinous rice flour
  • 7 eggs
Method:

  1. Combine all ingredients for yeast mixture. Mix thoroughly & leave aside for 15 minutes.
  2. Combine coconut milk, tumeric powder, kafir leaves, lemongrass, pandan leaves, salt & sugar in a pot & cook, stirring continuously, until boiled. Remove and strain mixture. Set aside for 450ml.
  3. Combine tapioca & glutinous rice flour. 
  4. Add in yeast mixture & mix using hand whisk.
  5. Add in egg one at a time & continue mixing.
  6. Add in warm coconut mixture in several additions. Continue mixing for about 15 minutes. Set aside for 2 hours.
  7. Heat up Kuih Bahulu mould on  stove using low fire & grease it. 
  8. Pour mixture into the mould until 3/4 full. Stir mixture thoroughly before pouring. 
  9. Once  little holes start to form on the surface, cover the mould. Leave to cook for few  minutes.
  10. Remove bingka from mould & repeat process until finished.


15 comments:

  1. 沙捞越laksa...还没吃过耶~
    不懂味道如何??^^

    ReplyDelete
    Replies
    1. 如果你不喜欢rempah香味的,那就未必会喜欢了。

      Delete
  2. Nicely done! I always stock up on my laksa paste in case the craving strikes.

    ReplyDelete
  3. Jane , can you reply my comment under your chicken curry and butter rice

    ReplyDelete
    Replies
    1. kium, sorry for the late reply. Actually u are mentioned the right one. But that one with a goat n chicken one is old packing if not mistaken. Mine, u can refer here with picture:http://www.a1-bestone.com/products1.html (the first one).
      Once again felt so bad n sorry.

      Delete
  4. 我每次都愛擠兩粒limau nipis汁在湯裡。在古晉吃時還會拿脆脆的油條蘸湯汁~美味~

    ReplyDelete
    Replies
    1. hoyoyi, ya ya! must have the sour taste than nicer. O... 要加那个的啊?看来我要去吃一轮才行了。可是这里的sarawak kopitiam没有卖叻。

      Delete
  5. Hi Jane
    Thank you so much for your reply. Don't feel bad. 谢谢你!!

    ReplyDelete
  6. Hi Jane,好开心在这里看到我家乡的食谱。而这两种都是我的心头爱!谢谢分享 :)

    ReplyDelete
  7. I am drooling as I see the pictures! :)

    ReplyDelete

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