Terengganu Green Salad - Nui Chenh

Terengganu cuisine is really alien to me! It is really an eye opener after I've read up Lena's write up on Terengganu! :) I hereby present a simple and light salad which I never try before hahaha...this actually taste good! almost like Rojak without the shrimp paste taste :) spicy, sour and slightly pungent. 

 

Recipe adapted (with modifications) from Phong Hong Bakes

Ingredient

• Organic Pak Choy, thinly sliced
• Japanese cucumber, julienned
• Carrots, grated
• Sweet Basil, thinly sliced
• Mint leaves, shredded

Garnishing :

• Roasted peanuts, crushed
• Sesame seeds, toasted
• Hard boiled eggs, cut into wedges
• some fish crackers

Salad Dressing (500ml)

• 500ml tamarind juice
• 5 dried chillies, softened
• 8 shallots
• 1 tbsp bean paste
• belacan
• 5 tbsp granulated palm sugar or to taste

To make dressing :

1. Blend chilli, shallots, bean paste & belacan together with tamarind juice.
2. Pour mixture into a pot and bring to boil. 
3. Add gula melaka and cook till slightly reduce and thicker.
4. Cool and store in fridge till use. Can be keep up to a month.

To serve : In a mixing bowl, toss all vegetables, crushed peanuts and sesame seeds and some salad dressing until evenly mixed. Serve with hard boiled egg, fish crackers and more peanuts and sesame seeds if you like!.

I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings "

Zucchini Chocolate Walnut Cake

This is another chocolate muffin recipe which I adore!! They are extremely moist and chocolatey! On the 2nd day, the muffins still taste as good as freshly bake :) Sounds weird with zucchini incorporated into these muffins? It actually add extra moisture to the muffins without compromising the taste. I like the idea as my kids will have extra servings of greens while indulging into their snacks! 1 stone kills 2 birds!! hahahaha...

Recipe modified from Martha Stewart
Ingredient (10 small cups)

• 60gm butter, melted
• 120gm sugar
• 1 large egg
• 10 walnut 
• 125gm plain flour
• 1/2 tsp baking soda
• 1 cup finely grated zucchini
• 1/4 cup valhorna cocoa powder
• 1/2 cup semi sweet chocolate chips
• 3 tbsp yoghurt
• 1/2 tsp salt
• 1 tsp vanilla essence

Method

1. In a large mixing bowl, combine butter, sugar, salt & egg. Add vanilla, zuccchini and yoghurt and mix well. 
2. Sift over flour, baking soda & cocoa powder and fold lightly. Stir in chocolate chips.
3. Spoon batter into cupcake cases and bake in preheated oven at 180 deg cel for 20mins or a skewer inserted comes out clean.