Kugan's Kitchen Part 7

[kugan98]

Thanks NOV anneh, unggal vaai muhurtham pallikatum.
Kugan.

[uwitiusoj]

thank you K for making the pulisery, did you made the one with or without coconut? this one looks like its made with coconut, am i right

yesterday i made your FRIED KUEY TEOW wow wow wow ooo hu yummy. now I know I was using very less sauces. I need to buy more rice noodles now. because both of us liked it so much. I did not have the time to shop for dark soy sauce so made it with the light one because the pic was so tempting to try.

hope your son did the exams well.

[rose75]

Wish your son all the success in his exam.
Thanks for all the nice noodle recipes.
Will try and post the feed back soon.
Thanks

[sudha india]

Thank you K for remembering and for the delicious sweets / cake.
Day went off well.

[kugan98]

thank you K for making the pulisery, did you made the one with or without coconut? this one looks like its made with coconut, am i right

yesterday i made your FRIED KUEY TEOW wow wow wow ooo hu yummy. now I know I was using very less sauces. I need to buy more rice noodles now. because both of us liked it so much. I did not have the time to shop for dark soy sauce so made it with the light one because the pic was so tempting to try.

hope your son did the exams well.

Sorry Sangeetha busy with son, could not come yesterday to the forum.
Wow, your feedbacks are making me fly in the air.
Enjoy all the types of noodles.

OH! we are having a detective in our forum.
You are right Sangeetha, I added coconut to the dish.

Two days have passed, and he still has Monday and Tuesday to go.
He looks steady, it is only we feel scared.

Sangeetha as I promised I am posting the Vatalappam, Malaysian style.
Thanks and take care, Kugan

[kugan98]

Dear Sangeetha and P.S Tamby, here is the recipe.

MALAYSIAN STEAMED RICE CAKE

Ingredients:

½ tsp dry yeast
2 tbs warm water
1 tsp sugar

150 ml water
110 grms caster sugar
2 pandan leaves, torn and tied in a knot


140 grms fine rice flour
150 ml water
¼ tsp salt

1/2 tsp oil

Little grated coconut mixed with little salt

Method:

Dissolve the yeast in warm water, sugar and allow to froth.
Keep aside.

Boil the sugar with the 150ml water and the pandan leaves for 5 minutes.
Leave aside to cool well.

Now mix the flour, 150ml water and salt in a bowl,mix well without any lumps.
Add in the frothy yeast mixture.
Add also the sugar syrup (remove the pandan leaves )
Mix well and filter it if necessary. Leave aside for 2 hours for the yeast to take effect.

Grease a cake tin, and heat a steamer with water to boil.
Place the greased tin in the steamer, once the tin is heated,
Stir the frothy rice mixture and pour into the tin, cover with a lid and steam for about 20 minutes,
or till done. Remove and cool before slicing. Roll in the coconut and serve.

[kugan98]

Wish your son all the success in his exam.
Thanks for all the nice noodle recipes.
Will try and post the feed back soon.
Thanks

Thanks Rose for your nice post.
Your feed backs, would be like boosters to us.

Thanks for your wishes.It is all the blessings that would give him the success.
Kugan

[kugan98]

Thank you K for remembering and for the delicious sweets / cake.
Day went off well.

Thanks Sudha for your nice post.
Glad that your day went off well.
Your happiness counts most, take care, Kugan.

[uwitiusoj]

K, thanks for the Malaysian steamed cake. definitely intresting. I have tasted this one and I like the mild sweetness. I thought coconut milk was added. Looks simple to make also without any fat. your pic looks so juicy and soft.

I made one of your frosting chocolate cake. I measured everything properly and was so happy of doing it exactly as said. But then realized instead of using self rising flour I used the bread flour by mistake. Immediately labeled all my containers as plain flour, cake flour and bread flour. End result was not bad though. The cake is already over. can one make whipping cream using whole milk K?

K how long I should soak the bee hoon in hot water ?again I made the fried recipe but this time I soaked in hot water for a little more time.

[uwitiusoj]

Rain Rasam

Tomato - 1

Tamarind - chinna vengayam size soaked in water for 30 mins

coriander and curry leaves - little

Seasoning - Musturd seeds, Jeera, Curry leaves, Ghee

Grind

Thur dal - 1 tbs

pepper - 1 tea spoon

jeera - 1 tea spoon

dhania - 1 tea spoon

Curry leaves - 10

Garlic - 2 pods

whole red chilies - 2

perungayam - little

Method

chop the tomato and add it to a pot. add the tamarind water, req salt, some coriander leaves and curry leaves squeeze them all in hand. boil this in medium heat. mean while dry grind all the given ingredients for grinding without frying them to a slightly coarse powder. mix this in water , once u see one boil of the tamrind mixture add the grinded pwd which is mixed in water. nicely mix it with the rasam.

while this is boiling, season the given ingredients for seasoning in ghee and add it on top of the rasam. when u see just one boil and the noorai turn off the stove and serve.

Best during rainy days.