Ondeh-ondeh * Nyonya Kuih

Ondeh-ondeh is one of the colorful and delicious nyonya kuihs (for more nyonya kuih surprises, click here). They are in pandan flavoured green glutinous rice balls sprinkled with grated coconut that is seasoned with fine salt on the outside and gula melaka inside as a fill. On the other hand, ondeh-ondeh is also known as Buah Melaka.

This is an easy-to-prepare dessert, it can play a role as a mouth-watering appetizer too. To me, I personally think that they look quite similar to the Tang Yuans except that they are “hairy” =]. Anyone could try them out at home as long as you have glutinous rice flour, gula melaka and grated coconut

 

Gula (means ‘sugar’ in Bahasa Melayu) melaka, sometimes called ‘palm sugar’, is the most popular gastronomic delights of Peranakan or nyonya. Gula melaka can be found light golden colour to a rich dark brown. It is used in some savory dishes but mainly in the local desserts and cakes of the Southeast Asian region.

Ondeh-Ondeh Recipe

(16-20 balls)

Skin:-

240g of glutinous rice flour
120ml of water
2 tablespoons of pandan leaves juice
2 tablespoons of castor sugar
coconut milk (suitable amount)
1 tablespoon of oil

Filling:-

1 piece of gula melaka (cut into small pieces)

Coating:-

some grated coconut (suitable amount)
1/2 teaspoon of salt

Method:

1) Pour the hot water into the glutinous rice and mix.
2) Add in the other ingredients for its skin until it forms a dough.
3) Form small balls into size and fill them with a little piece of gula melaka and seal them up.
4) Boil some water in a pot.
5) Put the sealed balls into the boiling water.
6) When the balls float on the water, take them out and sprinkled the grated coconut on them.
7) The ondeh-ondehs are ready to be served.

New Boston Restaurant (Restoran Boston Baru) @ Klang

Found this well-known restaurant ( more like a coffee shop ) at Jalan Kapar, Klang. My cousins who stay at Shah Alam brought us there for dinner. It’s not far from Shah Alam, only about 15 minutes drive. Since only 4 of us, we did not order much.

Personally, I think the Tai Luk Mee here is better than the Tai Luk Mee at Petaling Street. Of course, a lot more pork lards were added here. Anyway, I love the lards which made the whole plate of noodle so nice and smells good! Hokkien Mee is a ‘ must-not-miss’ food when one visits to Kuala Lumpur. Can be easily found anywhere in Kuala Lumpur or Klang valley. Very affordable street food. Some would come with big prawns. So, after introducing so much, we decided to order this delicious Hokkien Mee there in this Boston Baru Restoran, in English, it’s called New Boston Restaurant.

Basically we ordered seafood the most. We ordered a curry sting-ray. But unfortunately, someone stole a bite already and had ruined my whole plan. Sorry for that~ Will beware next time. In short, the seafood here is quite tempting, try it out!

Tai Luk Mee大碌面/Hokkien Mee福建面

Look at this Tai Luk Mee or Hokkien Mee, if you are from overseas, you should not miss this. Even locals like this so much .

Steamed “Lala” 清蒸”啦啦”

This steamed lala with lots of soup is so yummy that we all finished the soup as well as the la-la. The cook has added some white wine into it but do not worry, you would not get drunk. Some chili padi were added to make it a little bit spicy. No problem, even a kid can stand the spicy taste.

Mantis Prawn with Butter & Corn 奶油濑尿虾

Children love these mantis prawns a lot. If you bring children with you for dinner, make sure you order this. They would happily sit down and eat quietly.
Mantis Prawn with butter and corn is my favourite but then mantis prawn with salted egg yolk is a good try too.

Fried squids is also one of the children’s favourites.

This is ‘Nestum’ mantis prawn. The mantis prawns cooked with corn flakes. I love this one!

Cuttle Fish & Water Convolvulus 鱿鱼蕹菜

While waiting for your ‘ main course’ , you could order this cuttle fish+water convolvulus ( kangkung) as an appetizer. The prawn paste and the peanuts on it would make the cuttle fish more tasty.

Restoran Boston Baru
Jalan Kapar, Klang (Opposite KWSP, Same row as Lembaga Tabung Haji)
Open at 7.00pm
016-268 3104/012-905 3523

 

Curry Puff 咖喱角 Recipe

Curry Puff, Karipap/Kari Puff, 咖喱角 is a very popular snack in Malaysia and Singapore which originates from the Malays.

In Malaysia, you can find curry puffs easily. They are widely sold in food stores, especially Indian and Malay food stalls.

Curry puffs are kinda similar to chicken pies. Curry puffs look like a small pie and they consist of some curry chicken and potatoes in a golden colour deep-fried pastry shell. Sometimes, you may find 1/2 of a hard boiled egg or some canned sardines in the curry puffs instead of curry chicken.

There’s also curry puffs for vegetarians. Some of the curry puffs are filled with ONLY carrots, potatoes or onions. Therefore, vegetarians can enjoy the delicious curry puffs too.

Bitten Curry Puff

I simply love curry puffs. My favourite curry puffs are from IKEA, KL. The curry puffs from IKEA are very tempting and there are rarely any complaints about the price, only RM1 each with yummy stuffings. They are really worth it. Most of the time when I visit IKEA, I will sarcrifice my lunch and take 3 curry puffs at one shot!

A few days ago, I came across a Malay stall selling curry puffs. The was a lady frying them and they smelled really good. So, I got some from her.

Ways to Make Curry Puffs

(My friend gave me this recipe,but I don’t know where did she get this from)

Filling Ingredients:

1 egg for glazing(lightly beaten)
1 potato (big)
2 rounded tablespoon meat curry powder
4 tablespoons of water
3 tablespoons of oil
2 medium Bombay onions(finely chopped)
200g minced beef/lamb/chicken
salt to taste

Short Crust Pastry Ingredients:

340g all-purpose flour
1/2 tablespoon salt
3 tablespoons of ice cold water
170g butter/margarine (chilled)

Methods:

1)To prepare filling: Peel potato and boil until just cooked. Dice into small cubes. Mix curry powder with water to
form a slacle paste. Heat oil in a wok and fry chopped onions until soft. Add curry paste and fry for 1 minute or until aromatic over low heat. Add minced meat. Fry until cooked and fragrant. Stir diced potatoes and add salt. Mix well. The filling should be quite dry.

2)Dish out and cool before use.

3)To prepare pastry: Sift flour and salt into a mixing bowl. Cut butter into small pieces and add to flour. Rub in butter finely with fingertips until they resemble breadcrumbs. Sprinkle ice cold water on mixture. Mix well to bind and form a dough.

4)Turn dough onto a lightly floured surface. Roll out pastry to 4mm thickness.

5)Cut pastry into rounds of about 8cm diameter using a pastry cutter.

6)Put about 2 level teaspoonfuls filling on each round. Wet edges and fold into half. Press edges together and pinch to seal edges.

7)Glaze with beaten egg. Bake in preheated oven at 180-190’C for about 25-30 minutes or until golden brown.

8)Remove from oven and serve curry puffs hot.