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Sunday, 21 October 2012

Telur Rebus Lemak Kuning

This is another Terengganu dish inside the book that i bought.A very simple dish.

Here is the recipe :

Recipe source : Book entitled Cita Rasa Malaysia-Terengganu by Chef Hafiza

8 hard boiled eggs

1  inch ginger (ground)
1 inch turmeric (ground)
5 red chillies (ground)
6 stalks dried chillies (ground)
3 cloves of garlic (ground)
1 large onion (ground)
1 piece of tamarind
coconut milk from 1 coconut
1/2 cup cooking oil
salt and sugar for taste


  1. Heat the oil.Saute the grounded ingredients until fragrant.
  2. Pour in coconut milk, tamarind, boiled eggs.Then add in salt and sugar for taste.Stirring constantly so as not 'pecah minyak'
  3. When boiling, turn off the heat.
  4. Serve.

I am submitting this post to Malaysia Food Fest  Terengganu month,hosted by Lena of Frozen Wings

Sotong Sumbat-Stuffed Squid

This is my Sotong Sumbat.As i know Terengganu Sotong Sumbat or Ketupat Sotong is white in colour.But the book I bought titled Terengganu cuisine,it like rendang.It spicy.
I love this Sotong Sumbat.The glutinous rice is so sweet.Must try it.

Here is the recipe :

Recipe source : Book entitled Cita Rasa Malaysia-Terengganu by Chef Hafiza

8 big size squid
1 cup glutinous rice ( wash and soak it at least 1-2 hours)
1 stick of cinnamon
3 cardamom pods
3 cloves
1 stalk lemon grass, crushed
1 tbsp chilli paste
1 tbsp kerisik
1 tsp brown sugar
1 liter coconut milk
3 pcs kaffir lime leaves
salt and sugar for taste
3 pcs onion (ground)
1 inch turmeric (ground)
1 inch of ginger (ground)

  1. Clean the squid and remove the bones.
  2. Stuffed full three-quarters of glutinous rice in the squid stomach.
  3. Use the stick to attach the base of the head on the body of the squid.Set aside.
  4. Saute cardamom, cloves and cinnamon.Then add in lemon grass, chili paste and blended materials.Saute until fragrant.
  5. Pour in coconut milk, brown sugar, salt and squid.
  6. Mix well, then add kaffir lime leaves and the kerisik.
  7. Turn to low heat and cook until the glutinous rice cooked.
  8. Ready to serve.

I am submitting this post to Malaysia Food Fest,Terengganu month hosted by Lena of Frozen Wings.

Tuesday, 9 October 2012

Kuih Puteri Mandi

Kuih Puteri Mandi......Princess take bath??Sound funny,right?It almost like kuih ondeh-ondeh.Just the filling is outside the kuah.Normally,Terengganu people make this kuah for they'll tea time.It abit sweet,but go with a cup of hot tea or coffee it taste so good.For me it like Tang Yuan....Maybe Tang Yuan Festival can make this.... :p

Recipe source : Dari Dapur Madihaa

half of young grated coconut
1-2 cup water
salt for taste
1 piece of gula melaka
some sugar-if you think it not enough sweet
2-3 piece of pandan leaf

300g glutinous rice flour
some salt
enough water to knead


  • Prepared the filling.Put gula melaka,water and pandan leaf into a pot.Boil it until gula melaka melted.Then add in grated coconut and salt.Cook until it thickens like filling of kuih koci but don't too try.Set aside.

  • Prepared the dough.Put all the dough ingredients into a large bowl.Knead it until become a soft dough.Like knead Tang Yuan dough.
  • Pinch off small portions and roll into ball,place on a clean plate.Use finger press a hold on the rolled ball.

  • Cook all the small dumplings in a pot of boiling water until they float.Dish out.
  • Then mix together with the filling.Serve.

I am submitting this post to Malaysia Food Fest,Terengganu Month hosted by Lena of Frozen Wings