Kek Lumut Sarawak

Kek Lumut?? What is this? Lumut means 'Algae', does my cake looks like a piece of algae to you? ^.^ It is a popular cake in Sarawak. A very sweet and moist cake. There are quite a few variations for this steamed green cake, I chosen this particular recipe which the author given the best review :) The cake itself is very fragrant, despite cutting down the butter and sugar, it is still very very sweet and oily >.< But I like the moist texture, nestum and green tea flavour of the cake, even my girl took 2 mouthful, now waiting for my boy to test out :)

Recipe adapted (with slight modifications) from HomeKreation

Sarawak Steamed Green Cake

Ingredient (6" square)

• 100gm butter
• 100gm sugar
• 3 eggs
• 1/3 cup sugee flour
• 3/4 cup Nestum
• 1/3 cup Condense Milk
• 1/3 cup Green Tea (1/3 cup water + 1 tsp green tea powder)
• 1/2 tsp pandan paste

Method

1. Cream butter and sugar light and fluffy.
2. Beat in eggs one at a time until well combined.
3. Fold in sugee flour and nestum.
4. Stir in milk, green tea liquid and pandan paste till smooth batter formed.
5. Pour batter into a lined 6" pan and steam over preheated steamer for 2 hours.
6. Cool completely before slicing and serve.

I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts” (remember to link to MFF and the host)

Nasi Lemak with Sambal Udang

This is a impromptu dish I've prepared yesterday. Everything just base on my 'agaration', ok taste not too bad but still got room for improvement :)

Nasi Lemak with Sambal Udang, Turmeric Selar & Sunnyside Up, something missing...Sambal Chilli! Will try cooking this next round :)

Nasi Lemak

Ingredient

• 200gm white rice
• 2 blade pandan leaves, knotted
• 200gm thick coconut milk
• 250gm water
• 1/2 tsp salt

Method

1. Wash and drain rice. Place all ingredient in a casserole. Steam over preheated steamer for 15min until cook through.
2. Rest cooked rice for a while before serving.

Homemade Chilli Boh

* 50gm dried chilli, softened in water and deseeded

* 10 fresh red chilli, deseeded

Method : Blend the chillies in a food processor until smooth, store in fridge till use.

Sambl Udang

* 250gm small prawn, shelled

* 1 heap tbsp chilli boh

* 1 medium red onion, slice

* 1 heap tbsp tamarind paste, dissolved in a rice bowl of water

*1 tsp salt

* 1 tsp sugar

Method

1. Heat 1 tbsp oil in wok, add chilli boh and fry for 1 min until fragrant & glossy.
2. Add in sliced onion and stir fry for another min.
3. Add in tamarind water (you may adjust by adding less or more depend on how saucy you want the gravy), and bring to boil. Add in salt & sugar to taste. Adjust taste accordingly.
4. Add in prawns and mix evenly and cook through. Serve.

Turmeric Ikan Selar

* 3 Selar, cleaned

* 1/2 tsp salt

* 2 tsp turmeric powder

* 1 heap tbsp cornflour

Method

1. Marinate fish with salt & turmeric powder for at least 30mins.
2. Coat lightly with corn flour.
3. Heat some oil in pan, pan fry fish till golden brown on both sides. Drain well and serve.