Ingredients

• 2 mangkuk keropeh ayam (campuran kaki, sayap,hati, pedal dan tulang ayam)
• Rempah ratus secukupnya – kulit kayu manis, bunga lawang, bunga cengkih dan buah pelaga)
• Santan dari sebiji kelapa
• 2 biji cili hijau – dihiris
• 2 biji terung – dipotong kecil
• 2 biji lobak merah – dipotong kecil
• 3 batang kacang panjang – dipotong kecil
• Sedikit air asam jawa
• Minyak untuk menumis
• 1 peket kecil rempah kari ayam Adabi / Baba’s dicampur sedikit air
• Sedikit gula melaka
• Air asam jawa secukupnya
• Gula dan garam secukupnya

BAHAN DIMAYANG/DIKISAR KASAR

• 5 ulas bawang putih
• 5-8 ulas bawang merah
• 1 inci halia

Directions

1. Panaskan minyak dalam kuali.
2. Masukkan rempah ratus dan gorenglan seketika.
3. Masukkan bahan yang dimayang , goreng hingga wangi dan agak garing.
4. Kemudian, masukkan rempah kari, masak hingga pecah minyak dengan api sederhana.
5. Seterusnya, masukkan keropeh ayam, tutupkan periuk, kecilkan api. Balik-balikkan dan biarkan seketika.
6. Masukkan santan, sedikit air asam jawa, cili hijau, terung, lobak,kacang panjang berserta garam dan gula secukup rasa.
7. Masak sehingga keropeh ayam empuk.
8. Sedia untuk dihidang bersama nasi putih, hirisan timun, ayam goreng bersama sambal belacan.

Ingredients

Main

• 1 kg / 2.2 pounds cucumber, I used Lebanese cucumber but you can use other cucumbers that are suitable for pickling.
• 3 Tbsp coarse sea salt
• 1/2 lemon, thinly sliced

Pickle brine

• 2 cups water
• 1 cup sugar
• 3/4 cup apple cider vinegar (or rice vinegar)
• 2 Tbsp fine sea salt
• 2 tsp pickling spice (*see note)
• 10g / 0.35 ounces ginger, thinly sliced
• 5g / 0.17 ounces garlic, thinly sliced

*1 Tbsp = 15 ml, 1 Cup = 250 ml

How to Make Cucumber Pickles

1. Wash the cucumbers under running water. Scrub the cucumber skin thoroughly. Cut off both ends of the cucumber. Unless you’re using baby cucumbers, chop the cucumber into small thumb size pieces (about 4 cm / 1.5 inch length) then put them into a mixing bowl. Add the coarse sea salt and let it sit for 30 mins to drain some water out. During this time, turn the cucumber around a few times. After 30 mins, brush off residual salt from the cucumbers then put them into a clean sterile jar. Add the sliced lemon into the jar.

Ingredients

• 1/2 kilogram daging batang pinang – dihiris nipis
• 1 sudu teh serbuk kunyit
• Bahan perasa secukupnya
• sedikit minyak untuk menggoreng
• 4 sudu besar kicap pekat
• 2 sudu besar kicap manis
• 4-5 sudu besar sos tiram
• 1 sudu teh serbuk lada hitam
• sedikit air
• cili capsicum merah, cili capsicum hijau dan bawang besar dipotong bulat sebagai hiasan

BAHAN DITUMBUK

• 7 biji bawang merah
• 5 ulas bawang putih
• 1 inci halia

Directions

1. Perapkan daging yang telah dihiris nipis bersama sedikit kunyit debu serta garam selama 15 minit.
2. Panaskan kuali, masukkan daging beserta sedikit air. Rebus hingga daging empuk.
3. Apabila daging telah empuk dan air sudah kering, masukkan minyak masak dan goreng daging.
4. Masukkan bahan yang ditumbuk bersama-sama tadi hingga naik bau, kalau nak berkuah letak sikit air.
5. Kemudian masukkan kicap pekat, kicap manis, sos tiram serta serbuk lada hitam. Kacau rata.
6. Akhir sekali, masukkan bawang besar, cili hijau dan cili merah.
7. Sedia untuk dihidang.

Ingredients for Patbingsu, Serves 2

• 400 g / 0.9 pounds ice cubes
• 2 Tbsp sweet red bean paste (or more to taste)
• 2 Tbsp sweetened condensed milk (or more to taste)
• 16 mini sweet rice cakes (mochi)
• 80 g / 2.8 ounces strawberry, chopped
• 45 g / 1.6 ounces kiwi, thinly sliced
• 45 g / 1.6 ounces blueberry
• 45 g / 1.6 ounces pineapple, chopped

*Other popular toppings – A scoop of ice cream, breakfast cereal (e.g. cornflakes), green tea powder, Korean roasted grains, mango, banana, jellies. The list goes on and on.

**1 Tbsp = 15 ml

How to Make Patbingsu (Korean Shaved Ice)

1. Put the ice blocks into a food processor (or shaved ice machineif you have one). Grind the ice (for about 20 seconds) until it has a smooth texture.

Place the shaved ice into a chilled serving bowl. Top up with your choice of fruit, red bean paste, mochi. Garnish with sweetened condensed milk.  (FYI: I like layering the sweetened condensed milk on top of the shaved ice as well as on top of the fruit.)

serve

Ingredients

• 200 gm mentega
• 1/4 cawan gula halus
• 4 biji telur gred B
• 1/4 cawan serikaya
• 1/4 cawan susu pekat manis
• 1 sudu teh esen vanilla
• 3/4 cawan tepung gandum
• 1/4 cawan horlick
• 150 gm biskut marie – dipatah 4
• 1 sudu besar serbuk koko + 1/2 sudu besar coklat emulco pewarna hijau

Directions

1. Pukul mentega dan gula dengan kelajuan sederhana sehingga kembang dan gebu.
2. Masukkan telur sebiji demi sebiji sambil pukul hingga kembang.
3. Masukkan serikaya, susu pekat manis dan esen vanilla, pukul lagi hingga sebati.
4. Kemudian,masukkan pula tepung gandum, horlick dan gaul hingga rata.
5. Bahagikan adunan kepada 2 bahagian. Satu bahagian dimasukkan (serbuk koko+coklat emulco) + 1/2 biskut marie yg telah dipatahkan dan satu bahagian lagi masukkan pewarna hijau + 1/2 biskut marie.
6. Sapukan mentega pada dasar loyang/bekas acuan dan alaskan bekas acuan dengan kertas kek.
7. Masukkan adunan berwarna hijau,ratakan keseluruh permukaan loyang. Goyang2 dan hentakkan loyang supaya adunan menjadi mampat.
8. .Panaskan air kukusan dan kukuskan menggunakan api sederhana hingga separuh masak.
9. Kemudian,keluarkan adunan tersebut dan tuangkan adunan berwarna coklat tadi,ratakan dan goyang2,hentakkan sehingga mampat.
10. .Masukkan semula dalam periuk pengukus dan kukus lagi sehingga 1 jam atau sehingga masak.
11. Sejukkan dan boleh dipotong untuk dihidangkan..

Ingredients

A 2 pound package of frozen rice flour (or make it at home), sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.

Directions

1. Thaw out frozen rice flour package and put it into a large bowl.
2. Sift the rice flour.
3. Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
4. Place the 8 inch cake ring in the center of the rack.

Brown layer (the bottom layer):

1. Place 1 cup of rice flour in a medium sized bowl. Add 1 ts cocoa powder, a pinch of salt, 2 tbs of white sugar, and 4 ts of water.
2. Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms.
3. Put the mixture into a sifter and sift into the center of the ring.
4. Flatten out the mixture so it sits level in the ring.
   *tip: a business card works well

Green layer:

1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs sugar, and 1 ts mugwort powder (ssukgaru).
   *tip: you can replace mugwort powder with green tea powder

2. Put 2 tbs of water and 1 drop of green liquid food coloring into a small bowl and mix well.
   *tip: Use a chopstick to get a very little amount of the food coloring
3. Add the green water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.

Yellow layer:

1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
2. Put 1tbs lemon juice, 1 tbs water, and 1 drop of yellow liquid food coloring into a small bowl and mix well.
3. Add the yellow water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.

Pink layer:

1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
2. Put 2 tbs water and 1 drop of hot pink (fuchsia) liquid food coloring into a small bowl and mix well.
3. Add the pink water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.

White layer (the top layer):

1. Place 1 cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs white sugar, and 4 ts water.
2. Mix it up and press out any wet lumps by rubbing the lumps gently between your palms.
3. Put the mixture into a sifter and sift into the center of the ring.
4. Flatten out the mixture so it sits level in the ring.

Now let’s garnish!

1. On the top of the cake place 5 dried cranberries to make flower petals. Put a few pine nuts in the center.
2. Cut a dried apricot into a thin strip, and place it as a flower stem.

Finally, let’s steam it:

1. Close the lid of the steamer and bring to a boil for 30 minutes over high heat.
2. Turn down the heat and simmer another 5 minutes.
3. Take out the rice cake and let it cool down. Serve with tea or coffee.

Ingredients

• 1 liter santan
• 1/2 ekor ayam yg telah dipotong-ikut citarasa msg2
• 3 biji ubi kentang
• bahan perasa
• 3-4 sudu besar cili boh
• 3 sudu besar rempah gulai
• rempah ratus – bunga lawang,kulit kayu manis,bunga cengkih
• sedikit air asam jawa
• 1 sudu besar kerisik
• air secukupnya
• bahan perasa
• 1 biji bawang besar – dicincang

BAHAN DIKISAR :

• 2 biji bawang besar
• 5 ulas bawang putih
• 1 cm halia

Directions

1. Satukan bahan yang dikisar bersama cili boh,rempah gulai dalam satu bekas dan gaulkan rata.
2. Panaskan minyak dan tumiskan bawang besar yang dicincang bersama rempah ratus hingga wangi..
3. Kemudian,tumiskan pula bahan campuran rempah gulai dalam bekas tadi ( no 1 ) hingga garing dan naik minyak.
4. Masukkan ayam dan sedikit air…gaulkan rata.
5. Setelah air mendidih,masukkan santan dan ubi kentang,kerisik serta sedikit air asam jawa..
6. Masukkan bahan perasa..
7. 7Masak lg hingga ayam dah masak sepenuhnya..

8Siap utk hidangan….

Ingredients

• 210 g malted barley flour (7.4 ounces)
• 15 cups water
• 1 cup steamed white rice (short grain), you can add more or less per your preference, make sure the rice is cooked slightly drier than normal
• 1 cup sugar (or to taste)
• pine nuts (optional), to garnish
• pitted dried jujube (optional), thinly sliced to garnish

Instructions

HOW TO MAKE SIKHYE WITH TEA BAGGED MALTED BARLEY FLOUR (THE EASIEST AND THE QUICKEST METHOD)

1. Put the tea bagged malted barley flour, water, and cooked rice into a rice cooker pot. (Make sure you don’t over fill as it can boil over). Set the rice cooker to warm for 4 to 8 hours. (Don’t cook them. Just keep them warm.) I normally put these in my rice cooker late at night before I go to sleep and it’s ready for me in the morning (usually 7 hours later). The sign of readiness is when about 20 or so grains of rice float to the top.

If you don’t have a rice cooker, apparently you can use your oven. Keep it at the lowest temperature for 4 to 8 hours. The sign of readiness is the same as the rice cooker method above.

1. When it’s ready, remove the tea bags then pour the liquid over to a large pot. (If you want to make the rice to float when you serve, make sure you strain some rice while you’re pouring over the liquid. Rinse the rice in cold running water and move it to a separate container. Add some fresh water into the container.) Add the sugar into the large pot and boil it on high heat until the sugar dissolves (5 to 10 minutes). Cool down the drink then transfer it to the fridge to chill.
2. To serve, pour the chilled sikhye into a cup. Scoop out some reserved rice from step 2. Add some pine nuts and/or dried jujube to garnish.

HOW TO MAKE SIKHYE WITH REGULAR MALTED BARLEY FLOUR (THE SECOND EASIEST AND QUICK METHOD)

1. Pour the malted barley flour into a large bowl and add the (lukewarm) water. Let it sit for about 1 hour. (You can use kitchen linen cloth / cheese cloth to hold the malted barley flour. Then all you need to do is just remove the cloth and barley after one hour.) The water will be milky and you will have sunken sediment in the bowl. Gently pour the water into a rice cooker pot and make sure you don’t add the sediment. Add the cooked rice then set the rice cooker on warm for 4 to 8 hours. The sign of readiness is when about 3 or 4 grains of rice float to the top. (I don’t know why but less rice floats when I use regular mated barley flour than tea bagged version.)
2. The remaining steps are the same as when you’re using tea bagged malted barley flour.

HOW TO MAKE SIKHYE WITH COARSE MALTED BARLEY (THE LONGEST METHOD)

1. Soak the coarse malted barley in lukewarm water for 1 hour. Then, gently massage the malted barley several times to get the milky water. Strain and discard the hulls / sprouts / husks. Rest the milky water for 1 hour to separate the sediment and the water. Pour the water into the rice cooker pot and add the cooked rice. Set the rice cooker on warm for 4 to 8 hours. The sign of readiness is when about 3 or 4 grains of rice float to the top.
2. The remaining steps are the same as when you’re using tea bagged malted barley flour.

Recipe Notes

1 Cup = 250 ml

Ingredients

• 3 biji ubi kentang dikopek kulit – disagat halus
• 4 sudu besar tepung jagung
• 3 sudu besar tepung gandum
• 1 biji telur gred AA
• Daun bawang
• Serbuk lada sulah
• Bahan perasa
• Minyak secukupnya untuk menggoreng

Directions

1. Satukan ubi kentang yang telah dsagat bersama tepung jagung, tepung gandum, daun bawang, telur, serbuk lada sulah, serta bahan perasa…gaulkan hingga sebati.
2. Bentukkan seperti cucur udang atau mengikut citarasa masing2.
3. Panaskan minyak dalam kuali.
4. Goreng hingga kuning keemasan.
5. Angkat dan toskan.
6. Siap untuk dihidang bersama sos cili dan sebagainya.