Kuih Bom

When I was small, grandma used to make this. And I have always liked it. It's one of my favorite kuih (deserts). So today I made it, myself. Got the recipe from the powerful internet :)

Ingredients:

Glutinous flour - 240g (1cup)

Flour -1 tbsp

Lime-water - 1 tsp

Water- 200 ml

Sugar- 4 tbsp (original recipe says 10 tbsp)

A bit of salt - sesame seeds (to coat the dough)

Filling:

Mung bean (green beans) - soaked for 6 hrs and boiled till soft

Sugar - 60-80 grams

Fresh coconut - 30 grams (shredded)

Flour - 2 tbsp

Instruction:

1. In a bowl, mix flour, glutinous flour, lime-water, salt and sugar.
2. Pour in water, little by little while kneading it. The dough should be a bit sticky and soft. Add more water if you have to.
3. Make a small rounded dough and fill with mung bean filling (makesure the filling is not watery)
4. Roll the small dough on the bowl full with sesame seed. Makesure it is well coated.
5. deep-fry in the medium heat oil.

Tips : By adding sugar in the dough will prevent the kuih bom from explode in the frying pan. Don't try not to put any sugar at all. Kuih bom best eaten when it is cold. Hot Kuih Bom is crunchy and has potential to burn your tongue. Bon Appétit!

Sambal Udang for Diana

My sweetheart asked me for Sambal Udang's recipe on Facebook but I feel like showing off (on my journal) so here it goes :) ;

Very easy darling.....

You need;

1. Prawns (fresh one cause the unfresh prawns will make the sambal taste bad) -To peel the skin
2. A lot of onions - To blend
3. Dried Chili (choose the not so spicy ones, choose by smelling them, if it smells too strong, try not to use cause we need a lot of them to make the sambal looks red enough and nice. So if it is too spicy, you can't even enjoy it. Also can cut them to small pieces and soak in hot water for 10 mins (to reduce the spiciness) before blend them) - To blend
4.Sugar, Ajinomoto, salt, cooking oil

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1. Blend the onions, dried chili together.
2. Tumis with a lot of cooking oil (the more oil, the better it taste- trust me though its not healthy heee) until long enough. Recommended until half an hour until 45mins. Don't leave the stove cause the sambal can get burn very easily and spoil the taste. Keep stirring.
3. Put the salt, sugar(a must) and Ajinomoto (if any). Stir.
4. Put the prawn and petai (if any) and stir for only 10mins.
5. Eat until pengsan!

Note: When I say a lot of cooking oil that doesn't mean the whole pan full of oil. Lets say, a quarter of cup?