Cendol recipe

Ingredients for cendol recipe

• 150 g green pea flour (lek tau hoon)
• 1 tablespoon alkaline water (kan sui or lye water)
• 20 pieces of pandan leaves
• gula melaka syrup
• ½ tablespoon salt
• 2 large coconuts
• red beans

How to make cendol

• rinse pandan leaves with running water
• cut pandan leaves into 6 cm lengths
• put pandan leaves into food blender
• add 570 ml water
• liquidize the pandan leaves
• use a fine sieve to strain the pandan juice
• pour in the alkaline water
• soak green pea flour in 29o ml water for one hour in a saucepan
• pour in the pandan juice
• cook mixture and stir well
• continue stirring until the liquid becomes thickens and shiny
• make sure you do not overcook the pandan mixture
• remove from saucepan
• press the pandan dough through a wooden cendol-maker frame with quick short strokes into a basin filled with iced water
• the recommended distance between the wooden cendol-maker frame and the surface of the water should be 15 cm
• this distance will prevent the cendol strands from becoming toolong
• allow cendol strands to harden for eight minutes
• rinse cendol strands to prevent the cendol strands from sticking to each other
• grate the coconuts
• squeeze the grated coconuts into two liters of boiled and cooled water
• to obtain the coconut milk (santan)
• add the salt and chill in the refrigerator
• put cendol in a serving bowl
• add shaved ice to fill the bowl
• before serving, pour in the santan, gula melaka syrup and red beans on top of the shaved ice

How to cook nasi tomato

Bahan-bahan ( 4 orang )

• 2 cawan beras basmati
• 2 biji tomato-potong dadu
• 2 cawan air
• 1/2 cawan susu
• 3 sudu besar sos tomato
• 1 helai daun pandan
• sedikit garam
• ## Bahan tumis ##
• 2 sudu mentega/ minyak sapi
• 2cm kulit kayu manis
• 1 kuntum bunga lawang
• 1 biji buah pelaga
• 2 ulas bawang putih-hiris
• 1/4 bawang besar dihiris
• ## Hiasan ##
• Bawang goreng

Cara-cara

1. Cuci beras. Rendam selama 5-10 minit. Toskan
2. Panaskan mentega/ minyak sapi. Tumiskan bahan-bahan tumis sehingga naik bau
3. Masukkan beras. Kacau sekejap dalam 1-2 minit. Kemudian masukkan sos tomato, tomato, susu, air, daun pandan dan sedikit garam
4. Masaklah nasi macam biasa.
5. Bila dah siap bolehlah ditabur bawang goreng

How to make roti canai

Method

1

Method - for making the dough

Sift the flour and salt into a medium bowl.

2

Now add 1/4 cups of ghee into a hole made in the dough.

3

Mix well and gradually add enough water to bind the dough.

4

Next knead the dough on a greased counter top for 5-8 minutes.

5

It takes time and little muscle, but this step is necessary to make a pliable dough.

6

Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.

7

Method 1 - The Professional ( and traditional ) Method - Takes skill

Take a small ball of the dough.

8

With the hands, press it with the hands and lightly stretch it.

9

Now start doing as depicted in the video.Looks easy doesn't it? Oh well, looks can be deceiving sometimes. If you tried it and you found yourself cursing that man in there for misleading you, then Go to Method 2

Method 2 - Mostly Traditional Method - No skill set required

Take a small ball from the dough.

10

On a very well greased counter top, place the dough and using a rolling pin,

11

roll the dough as much as you can.

12

Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough.

13

Now fold one end of the dough, by bringing the top end to the middle

14

Repeat with the bottom end.

15

Now bring the right end

16

and then the left.

17

Now slowly using your hands, stretch the dough a bit on all the ends.

18

In a greased skillet, cook the prata for 1-2 minutes

19

until browned

20

Turn and then repeat.

21

Method 3 - for making spirals/ round shapes.

The first 2-3 steps are the same. Take a small ball of dough and using a rolling pin roll it as much as you can until they are see through ( same as method 2)

22

Now start with the longer end. Start pleating the dough.

23

Do this until you reach the end.

24

Hold both ends of this dough rope. Slowly twist and turn it in the air, lightly. It will start stretching between your hands. Make it as long as you can.

25

Now slowly circle the dough, starting from one end, until you reach the other end. BTW keep your hands greased throughout this process. The dough should not stick anywhere

26

Once twisted completely, press it lightly with your hand to make a flatbread.

27

Using a rolling pin, roll the dough as much as you can and to desirable thickness.

28

Cook in a skillet greased with ghee for 1-2 minutes until browned.

29

Turn and repeat.

How to cook nasi lemak

Ingredients:  (Serves 4)
Rice	3 cups
Coconut milk	1/2 cups
Water	3 cup
Pandan leaves, cleaned and knotted	4
Ingredients A - for sweet chilli paste
Dried chillies, softened in water and pounded finely	50g
Shallots	50g
Shrimp paste	1 tsp
Ingredients B
Sugar	2 tbsp
Tamarind, soaked in 4tbsp water, squeezed and strained	1 tbsp
Salt to taste

Method :

Sweet chilli paste Heat 8 tbsp oil in a wok and fry chilli paste till fragrant. Add Ingredient B and continue to cook till paste thickens. Cool and serve with coconut rice.

Coconut rice 1. Wash the rice and drain.

2. Mix coconut milk with 3 cups of water and 1 tsp salt.

3. Add coconut milk and pandan leaves to rice, cover and cook. When rice is almost dry, lower the heat. Let rice stand over low heat for 15 to 20 minutes. Serve hot or cold with fried peanuts, crispy anchovies, cucumber slices, omelette and sweet chilli paste.