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简体中文 English

Kuih Cara Berlauk

INGREDIENTS

Batter

120g Prima Top Flour
45g Prima Superfine Wholegrain Flour
3g Tumeric Powder
2g Salt
5g Sugar
5g Chicken Seasoning Powder
52g Whole Egg
225g Coconut Milk
120g Water
10g Cooking Oil

Topping

1/2 no Chopped Onion
3 cloves Chopped Garlic
200g Minced Chicken Meat
4 tbsp Curry Powder
2g Salt
5g Sugar
2g Chicken Seasoning Powder
4 pcs Curry Leaves
100g Water
As Enough Cooking Oil

Garnishes

As Enough Sliced Spring Onion
As Enough Cubed Red Pepper
As Enough Fried Shallots

PROCEDURE

TOPPING
1. In a heated saucepan with some cooking oil, stir fry garlic and onion at medium heat until fragrant.
2. Add in curry powder and stir fry to release the curry flavour.
3. Add in minced chicken meat and stir fry until cooked.
4. Add in salt, sugar and seasoning powder. Stir fry until evenly combined and add in about 100g water for a better texture. Set aside to cool.

BATTER
1. Pre-heat oven to 180°C.
2. Sift together all of the dry ingredients and set aside.
3. Whisk together eggs, coconut milk, water and cooking oil until combined.
4. Gradually add in the flour mixture and mix until smooth batter is formed with no lumps. Sieve the batter to achieve a smoother consistency.
5. Deposit 15g of batter into a silicon mould or until it almost touches the brim. Place some of the cooked toppings on top of batter.
6. Bake at 180°C for about 15 minutes. Top with fried shallots, sliced spring onion and red pepper once slightly cooled and serve.

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