FRIED SPRING ROLLS WITH CARAMELIZED CHILI SAUCE / POPIAH GORENG BERSIRA

This is another dish that you can make few variations depending on your preference, some love it raw and fresh, some love it fried and crispy and some love it with build in caramelized sauce. The Malay's love the popiah this way. Fried popiah are coated with caramelized chili sauce. It's yummy, crispy and spicy. Just to cautious you...this dish is very addictive, need to have some self control here.

Fried Spring Rolls With Caramelized Chili Sauce / Popiah Goreng Bersira

 

Ingredients:

3 cloves garlic, minced

100 g shrimps chopped

100 chicken fillet chopped

2 green onions, sliced into matchstick pieces

3 red chili, pounded

1/2 cup shredded or finely chopped cabbage

4-6 shiitake mushrooms, cut into matchstick pieces

1/2 cup medium to firm tofu, sliced into matchstick pieces

2 cups bean sprouts

1 carrot shredded

10 french beans thinly slice

1 pkg. spring roll wrappers (thawed if frozen)

STIR-FRY SAUCE:

2 Tbsp. regular soy sauce

2 Tbsp. oystersauce

1 tsp  chicken cube

1 tbsp fish sauce

CARAMALIZED SAUCE

2tbsp chili paste / 2 sudu besar cili kisar

1 tbsp chopped onions and garlic / 1 sudu makan bawang merah n putih kisar

2 tbsp chili sauce / 2 sudu besar sos chili 

1 tbsp vinegar / 1 sdb cuka

1 tbsp sugar / 1 sdb gula putih garam

Directions:

1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add shrimps and chicken fillet. Fry till both changed colour. Add in pounded chili and garlic. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
2. Add cabbage, mushrooms, cabbage, French beans and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
3. Remove from heat and add bean sprouts and spring onions
4. tossing to mix in.
5. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
6. To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
7. Now sprinkle some of the fresh coriander and basil over the filling.
8. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
9.  To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
10. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

TO MAKE YOUR OWN DIPPING SAUCE:

Heat up 2 tbsp oil saute chopped onion and garlic. Add in chili paste and stir fry for 5 minutes. Add in sugar, vinegar and chili sauce. Add water if necessary. Fry till sauce caramelized and add in the fired popiah. Coat well. To serve sprinkle some chopped green onions and fried shallots. Serve hot.

Popiah Goreng Bersira....senangkan buat cara ini, tak payah nak cara sos lagi dah siap sekali. Saya memang suka popiah ini bila dah bersira...ranggupnya lebih tahan dari biasa. Satu yang tak suka bab popiah ini...boleh jadi ketagih boleh tak sedar bila dah makan...alih-alih tenguk pinggan dah lincin. Bagi yang hendak membuatnya kena ada self control sedikit lebih-lebih lagi kalau makan sambil tenguk TV....boleh sepinggan habis dibuatnya. Hendakan lebih sedap bolehlah letakan bijan goreng ataupun daun bawang daun sup dan bawang goreng perghhh...mantop


Next Post - Sunday Lunch Special

KOSUI MARBLE - GANDUM

I'v made an entry on this recipe a few weeks ago. This time around I used another recipe which many had try and strongly recommended by majority to test this "kosui" version by Chef Hanieliza. Since I have all ingredientcs in my store board...I just give a GO for this...I made 1/2 and made a slight tweek by adding some cendol. The cendol was the leftover from my 4 Rasa Talam. I just don't know what to do with the extras so I dumped it in this kuih. Well this kuih calls for fresh white gated coconut roll over the kuih...so cendol made no effect on the kuih except that it helps me reduced my gulity feeling rather then I throw it may as well I recycle it. So that's the trick.....you have to used a lens to look into the cendol marble in this kuih.

True enough as what others said about this kuih...the texture is soft and very nice. This will definitely be a keeper in my recipe journal.

Kosui Marble
Saource - Chef Hanieliza
Adapted from cekvisionhomes.blogspot.com

5 cawan air

1 cawan gula merah @ gula melaka

1 cawan gula pasir

2 helai daun pandan

Sedikit pewarna coklat

                                                     

BAHAN B :-)

2 cawan tepung gandum

1/2 cawan tepung ubi

1 camca teh air abu (boleh guna air kapur)

1 cawan cendul

Kelapa parut putih, pilih kelapa muda sedikit yang berkulit basah

Sedikit garam

CARA MEMBUATNYA :-)

1. Panaskan kukusan, balut tutup kukus dengan kitchen towel bersih. Alas loyang 4 segi berukuran 10 inci x 10 inci x 3 inci dengan plastik bersih, sapu sedikit minyak makan pada plastik tadi. Ketepikan.
2. Masak semua bahan A, kecuali pewarna coklat, hingga larut. Biar sejuk dan tapis. Masukkan pewarna coklat atau kicap pekat.
3. Dalam satu bekas, masukkan tepung gandum dan tepung ubi, kacau rata dan tuang no. 2 tadi sedikit demi sedikit sambil dikacau dengan whisk hingga sebati. Tapi adunan tadi dan masukkan air abu, kacau rata.Masukka cendul dan kacau rata.
4. Tuang dalam loyang tadi dan kukus 30 minit atau hingga masak. (mat kukus 35 minit). Biar kueh betul2 sejuk sebelum dipotong. Hidangkan bersama kelapa parut putih yang telah digaul dengan sedikit garam. Selamat mencuba!!

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Dah...dah...jangan buang masa hendak cari marble dalam kuih kosui ini...kalau betul-betul hendak tenguk pergi ambil lens atau kanta pembesar. Saya bukan hendak buat GEMPAK tapi bila sebut aje kosui gandum...rata-rata bloggers kata resipi Chef Liza was the BEST, jadi saya hendak try jugalah. Biasalah kita akan sentiasa mencuba sehingga kita mendapat resipi yang berkenan dihati dan terus masuk dalam journal resipi kita. Begitu juga saya,,,untuk kuih kosui ini pun saya sudah cuba dua tiga jenis...tetapi memang betul kata kekawan yang ini memang BEST. Lembut..tidak begitu kenyal dan sedap aje bila masuk mulut.

Cuma untuk resipi ini saya buat extra sedikit....bukan apa...semasa buat Talam 4 Rasa hari itu ada cendol lebih...pening jugalah kepala memikir hendak buat apa dengan cendul tu....nak buang sayang jadi saya campak aje dalam kosui ini...cendul dengan gula merah kan ngam. jangan fening-fening kepala cendul ini dimasukan ke dalam kosui ini jika ada lebih jika tidak tak payah sebab kuih kosi ini kan akan disalut dengan kelapa parut...tak nampak pun cendolnya melalainkan kalau betul-betul teropong. Memang sedap resipi ini...dan sudah tentu akan menjadi KEEPER.....dah tak nak cari resipi kosui lain. Saya ambil resipi dari rumah cikcek...thanks ya cikcek....

Next Post -  Tenggiri Masak Pesmol Chef Wan

ONGOL-ONGOL KOPI / INDONESIA STEAM CASSAVA KUIH

This is Indonesia traditional kuih...normally made of cassava. I stumble into this on Ala Chef, Farah Quinn cooking program. She made Ongkol Jeruk using orange juice, however I made a tweak here by using coffee. This kuih is a reminiscent of Malaysia "kuih Sago Bronok" or Steamed Cassava. Sweet and chewy.

200 g sugar

200 ml water

200 g tapioca flour

500 ml coffee

200 g grated coconut

a pinch of salts

Then, follow these steps to make Ongol-ongol !

Use some of the cold water with sugar  until sugar is dissolved. Remove from heatand cool for a while and stir in the tapioca flour and 500 ml coffee. Return to the stove and simmer for a further 3 minutes. Pour mixture in a tray so that the liquid is about 2 cm. deep. Leave to cool and cut in to 2 cm. square cubes. Grate coconut flesh and add a pinch of salt. Roll cubes through the coconut and serve.

*color of ongol-ongol usually same like color of Palm Sugar, but if you want to make others color  you can change the sugar and you can give food-coloring depend on your style.

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Ongol-ongol ini adalah kuih traditional Indonesia. Biasanya diperbuat daripada ubi kayu, dikukus dan disalut dengan kelapa parut. Kuih ini banyak persamaanya dengankuih kukus ubi kayu, sago bronok mahupun kuih kosui.

Next Post - Breakfast Menu

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