Friday, March 20, 2015

Kuih Kasturi (Mung Bean Fritters)

My kids love green bean soup but will always leave behind the cooked beans. Thought they will detest this fried mung bean fritters, but surprisingly they gobbled them up without hesitation! ^0^ Glad that they enjoy this little snack just as much as I do, another new snack item added to their food list :D

Before and after cooking the green mung beans

Mix the cooled mushy beans with brown sugar and grated coconut and shape into patties

Coat with batter and fry till golden and crispy


Ingredient (approx 15 pcs)
  • 150gm green mung beans
  • 50gm light brown sugar
  • 50gm freshly grated coconut
  • 1/4 tsp salt
Batter :
  • 50gm plain flour
  • 25gm rice flour
  • pinch of salt
  • 1/4 tsp baking soda
  • 80ml ice cold water

  1. Place mung beans in a deep saucepan. Cover with water completely, about 1.5 inch above the surface of the beans. Bring to boil. Lower heat and simmer till beans are tender and mushy. Stirring frequently near the end of the cooking time to prevent burning. Liquid should be all absorbed by the beans.
  2. Transfer the mush onto a flat plate to cool it down completely.
  3. Combine the cool boiled bean with sugar, grated coconut and salt. Mix thoroughly and shape into patties, approx 35gm each.
  4. For the batter : mix all the dry ingredients together. Slowly add in cold water until a nice coating batter is formed. 
  5. Heat some oil in a wok. Dip the bean patties into the batter one by one and slide them into the hot oil. Fry the patties (in batches) until light golden brown and crispy. Drain well on kitchen paper and serve warm or at room temperature.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me

Thursday, March 19, 2015

Kampar Lor Mai Fan

What's your breakfast today? This Kampar Lor Mai Fan is different from what we have locally which only have fried peanuts and fried shallots at the sides. This Malaysian version one is more filling with addition Char Siew and Curry Sauce.  I like the curry sauce drenching over the steamed glutinous rice  as it helps to moisten the grains and won't feel too dry to eat :D

Side garnishing : Curry Sauce, Fried Peanuts, Homemade 'Char Siew' Roasted Pork Fillet, Spring Onion

More curry sauce please!!

Recipe ref : WendyinKK
  • 300gm glutinous rice
  • 1 heap tbsp dried shrimp, soaked & chopped finely
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 tbsp corn oil
  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp thick dark soy sauce
  • salt to taste
  • fried peanuts
  • red roasted char siew*
  • curry sauce
  • spring onions

  1. Soak rice for at least 1 hour. Drain well.
  2. Heat oil in a wok. Add shallots and garlic, saute until fragrant and light brown. Add in chopped dried shrimp and fry till crisp. 
  3. Pour in drained rice and toss evenly to coat. Add in all the seasoning and mix evenly. Keep tossing the mixture until you can feel a slight stick on the rice. Taste the rice and add salt if needed.
  4. Transfer rice into a steaming pan. Level the rice. Put in sufficient boiling water, 2-3mm above the rice. 
  5. Steam the rice over preheated steamer for 20-30 mins or until the rice is cooked.
  6. Let the rice cool for 30mins before fluffing it with chopsticks.
  7. Moisten a small rice bowl then scoop some cooled rice into the bowl. Press it in and level it. Flip it onto the serving plate.
  8. Top with sliced red char is, peanuts, and spring onions. Drizzle with curry and serve immediately. 

Red Roasted Char Siew
  • 300gm lean pork, cut into 1cm thick long strips
  • 50gm sugar
  • 2 tbsp light soy sauce
  • pinch of salt
  • 1 tbsp rose wine
  • few drops of red food colouring 
Method : Combine pork strips with all seasoning and marinate overnight in fridge. Remove the pork from the marinade and bake in preheated oven at 200 deg cel for 20min or until cook. Cool down before slicing.

Curry Sauce
  • 1 shallot, sliced
  • 1 tsp finely chopped garlic
  • 1 tsp meat curry powder
  • 1 tsp dried shrimp
  • few leaves of curry leaf
  • 2 tbsp coconut milk
  • 2 tbsp milk
  • 1 cup water
  • fish sauce & salt to taste

Method : Heat oil in a wok. Saute shallots and garlic until brown. Add in dried shrimp and fry till fragrant. Add in curry powder and curry leaf and fry till fragrant. Add in water and bring to boil, lower heat and simmer for 10mins. Add in coconut milk and milk and stir to mix. Add fish sauce and salt to taste. Ready to serve. 

Related Posts with Thumbnails