2007/12/31

Traditional Koh Kuih, Lap Mei & Cookies - Y3K Cookbooks Vol.14 糕粿.腊味.饼干















Published by:
Y Three K Publisher41-1, Jalan SB Indah 1/2A,
Taman Sungai Besi Indah,
43300 Seri Kembangan, Selangor, Malaysia.
Tel: 603- 89453000
Fax: 603- 8945 0888
e-mail: admin@y3k.com.my

First published: Jan 2008
ISBN 983-43531-3-1

Author: Mdm. Wong Sip Moi

Eat, Drink & Be Happy
Our special focus salutes Madam Wong Sip Moi’s enthusiasm as the highlights found in this book have injected variety and a spectrum of delicious recipes. Anyone with a thirst for kitchen culture can learn how to prepare them as many are old-time favourite and have timeless appeal.

Putting together this volume has indeed been another enjoyable experience as we have worked with Madam Wong on two previous books, “Delightful Sweet Treats” & “Old Fashioned Kuih-Muih”.

Enjoy the kitchen experience.



Contents:
TRADITIONAL KOH KUIH1) Spring Flower Cake
2) Traditional Neen Koh
3) Quickie Style Neen Koh
4) Honey Ma Lai Koh
5) Hakka Hei Phan
6) Fujien Pong Siak Ku
7) Nyonya Angku
8) Traditional Sponge-like Fatt Koh
9) Golden Soft Sponge Fatt Koh
10) Fluffy Sweet Potato Fatt Koh
11) Radish Kuih Hong Kong Style
12) Fragrant Small Cakes (Modern Kuih Bahulu)
13) Deep-fried Spicy Groundnuts
14) Sesame Seed Balls (Chien Tui)
15) Smiling Dates
16) Prawn Crackers
17) Vegetarian Prawn Crackers
18) Braided Ribbon Twists
19) Acar (Pickled Vegetables)
LAP MEI
20) Curry Flavoured Fish Floss
21) Meat Floss
22) Home-made Chinese Sausages
23) Liver Sausages
Waxed Meat
Grilled Meat Squares
TRADITIONAL COOKIES
26) Aromatic Kuih Bangkit
27) Tasty Sago Cookies
28) Gula Melaka Kuih Bangkit
29) Dragon Cookies
30) Pineapple Tarts
31) Sunflower Kisses
32) Traditional Peanut Cookies
33) Peanut Cookies
34) Peanut Brittle Rolls
35) Chocolate Peanut Cookies
36) Groundnut Puffs
37) Makmur Biscuit
38) Walnut Cookies
39) Cashewnut Cookies
40) Sugee Cashewnut Cookies
41) Cashewnut Coconut Cookies
42) Desiccated Coconut Pandan Cookies
43) Lumut Biscuits
44) Crispy Dried Fruit Corn Flake Cookies
45) Honey Corn Flake Crisps
46) Coconut Flavoured Corn Flake Cookies
47) Desiccated Coconut Sugee Cookies
48) Flowers Bloom Forth
49) Date Spin Wheel
50) Nam Yee Cookies
51) Orange Cookies in Cups
52) Lemon Cookies
53) Oat Ginger Cookies
54) Dried Herbs Ginger Cookies
55) Preserved Ginger Almond Cookies
56) Kuih Siput (Enjut-enjut Siput)
57) Chocolate Sesame Seed Cookies
58) Rich Chocolate Cookies
59) Criss-cross Pattern Chocolate Delights
60) Kuih Rose (Deep-fried Beehive Snack)

还是传统好!热爱烹饪,从事教学生涯的黄雪梅老师虽然已经退休,然而对烹饪的热诚从未减退,目前还经常受邀到处开班授课。

虽然不断研究新菜式及创意食谱,黄老师说:「创意食谱虽然受欢迎,好的传统食谱更有价值!」我们绝对认同她的看法,老食谱就好比老朋友一般,不花俏却很踏实,经过时间的考验流传下来。

这第三本食谱秉承过去出版两本食谱的原则,讲究内容真实准确、材料简单易买、再加上图文并茂,确保您可以掌握这些值得流传的好食谱。遇到任何有关这些食谱的问题,黄老师欢迎您的询问。

目录 传统糕粿1)开花大蛋糕
2)传统年糕
3)快速年糕
4)蜜香马拉糕
5)传统喜粄(客家喜粄)
6)咸香黄龟糕(福建膨嗄龟)
7)红龟糕
8)传统海棉发糕
9)松软黄金发糕
10)松软甜薯发糕
11)香港萝卜糕
12)香烤小蛋糕
13)酥炸花生粒(鱼皮花生)
14)金堆满屋(煎堆)
15)笑口枣
16)虾饼
17)素虾饼
18)麻花
19)阿杂
腊味
20)咖哩鱼松
21)肉松
22)腊肠
23)猪肝肠
24)腊肉
25)肉干
传统饼干26)传统薯粉饼
27)沙谷万吉饼
28)椰糖薯粉饼
29)龙饼
30)凤梨塔
31)太阳花饼
32)传统花生饼
33)花生酥饼
34)花生酥脆卷
35)巧克力花生饼
36)香脆花生角
37)富贵松饼
38)核桃酥
39)腰豆香酥饼
40)苏基腰豆饼
41)腰果椰子饼
42)椰丝香兰饼
43)青苔饼
44)松脆干果黍米片饼
45)蜜糖脆黍片
46)椰香玉米片饼
47)椰丝苏基杯饼
48)菊花彩米粒牛油香饼
49)枣泥圈饼
50)南乳香脆饼
51)柳橙奶香杯饼
52)柠檬香饼
53)麦片姜饼
54)香料姜味饼
55)蜜姜杏仁饼
56)香辣小螺饼
57)巧克力芝麻饼
58)浓郁巧克力饼
59)纵横巧克力饼
60)炸蜂窝

























































































































传统海棉发糕 Traditional Sponge-like Fatt Koh

Ingredients for starter dough:
240g cold, white rice
1½ tbsps wine yeast (pounded)
½ tbsp caster sugar
Some water
Ingredient A:(boiled together until sugar has dissolved, discard leaves, leave solution to cool)
140g caster sugar
400ml water
2 blades pandan leaves
Ingredient B:
300g rice flour
Ingredient C:
½ tbsp Eno fruit salt (plain)
Dash of red, yellow, green colouring
Material & utensil needed:
8 small paper cups
8 koh moulds
Method:
1.Combine white rice, wine yeast, sugar in a clean container. If mixture is too dry, drizzle in a little water. Cover and let it ferment for three days in a cool area.
2.Scale out 80 grams of no.(1) after the fermentation period. Set aside.
3.Pour cooled solution of ingredient (A) into ingredient (B) from a height. Stir-well and add into no.(2). Mix well, strain mixture into a big basin and cover. Leave it to ferment for twelve hours.
4.Mix no.(3) with Eno fruit salt. Divide mixture into three rice bowls. Colour each part with a colour given, leaving the remaining mixture in the basin a natural colour. Pour this natural coloured mixture into the base of small moulds lined with paper cups. Spoon each coloured mixture into paper cups. (You get colourful fatt koh).
5.Arrange in a steamer, steam over high heat for 15 minutes. Check with a skewer should. Once inserted, skewer should come out clean with no bits clinging. (If you are using big moulds the steaming time is different).

24 comments:

Anonymous said...

hello, i love the recipes in this book. i tried making the rice kueh but it turned out rather hard than fluffy. pls advise

Y3K food & travel said...

Can you give more detail, from which cookbook is the recipe 'Rice Kueh' you tried.

Anonymous said...

from traditional koh kuih lap ei and cookies.

Y3K food & travel said...

There is no such recipe of "Rice Kueh" in "Traditional Koh Kuih, Lap Mei & Cookies" cookbook. Can you inform from which page of the book?

Anonymous said...

its actually tradional sponge like fatt goh on pg19

Y3K food & travel said...

Did you follow the steps exactly? The problem might due to step one, please try again and check every step according to the step-by-step photos in the cookbook. If the problem still exist, you can call our author - Mdm Wong Sip Moi (012-6142600) - a professional cooking instructor, she will assist you.

Y3K food & travel said...
This comment has been removed by the author.
Anonymous said...

hi, its me again. i tried making the fatt goh agian but failed yet again. this time the fatt goh did not split on top and sort of sink in the middle. texture is more like pak tong goh. i tried contacting mdm wong but no respond. pls help

Y3K food & travel said...

Let's check from begin (step 1)

Combine white rice, wine yeast, sugar in a clean container. If mixture is too dry, drizzle in a little water. Cover and let it ferment for three days in a cool area.

Did you follow exactly what is written in step 1? Especially "Cover and let it ferment for three days in a cool area."?

Mdm WOng can be contact at the number given, please try to call again, she might be going overseas.

Anonymous said...

Hi, I am very interested with the traditional Koh Kuih.Now I am just doing the first step,I mix the rice ,wine yeast and sugar on saturday,does that mean that on Tuesday I can start to mix them together with No.3 and leave it for 12 hrs.

Lastly, what I am suppose to do with the remaining Starter Dough? Can I keep them in the fridge and how long can I keep them?

Thank you for posting this recipe cos I have been looking for them for quite sometime.

Anonymous said...

So sorry for not leaving my name. I am Doris.

Anonymous said...

yes, i did that. but still the kueh is like pak tong koh texture, not fluffy at all. i tried 3 times already and failed every time. i wanted to try again but m worried that i have to throw ecverything away again

Y3K food & travel said...

Hi Doris,

If you are doing the first step on Saturday, then you can start step no.3 on Tuesday (after 72 hours). After mixing it, leave it for another 12 hrs. Read the steps carefully and follow every step exactly.

The remaining starting dough cannot be kept and use later. You can try other recipes in the book, there are quite a number of recipes using starting dough.

Y3K food & travel said...

If the fatt goh did not split on top and sort of sink in the middle, this may be caused by the following errors:

1) It could be overmixed in step no.3.
2) There is not enough water in the wok.
3) The holes of the steamer plate is too small.
4) The cover of the wok is not high enough.
5) You took too long to prepare step no.4, Eno's boosting power has overdue.

Anonymous said...

Hi, I am Doris , thanks for your reply will feedback to you the result after the whole process.

Can I check with you that whether over Malaysia,can I get your recipe book at Popular.

Thanks & Regards

Y3K food & travel said...

Hi Doris,

Y3K Cookbooks are available at all Popular outlets. Please ask the sales assitance from Chinese department if you can't find the title you are looking for. If they are out of stock, you can order from them too.

Anonymous said...

Hi, is me Doris again.I am very happy that the Traditional Rice Kueh(WO Koh Kueh)that I tried on Tuesday is very successful.The top of the kueh split very beautiful.

Just a feedback to you , the texture of the kueh is a bit chewy instead of soft and spongy is this the right texture and if I prefer to have the soft and spongy texture what should I do.Thanks again for your kind information, I finally got your recipe book from the popular store on Tuesday.

Y3K food & travel said...

Hi Doris,

Congratulations successful in Making the kuih. The kuih's texture is a bit chewy, as this is a traditional method. The soft and spongy variety is a instant method, it will be dry a few hours later.

Anonymous said...

hi,i am interested to purchase your recipes books,but i am from japan now .it is possible to mail oversea?

Y3K food & travel said...

Thank you for your support.

It not a problem sending overseas, including Japan. Please send your request to y3krecipes@gmail.com, I will calculate the cost and postage charges for you.

Regards,

Richard Er

Anonymous said...

hi,i love the receipes in the book and would like to purchase it.Is it possible to sent to singapore?

Y3K food & travel said...

Yes, please send your request to y3krecipes@gmail.com

Anonymous said...

Do you have the book in electronic versionor us in the US to purchase?

Anonymous said...

Sorry typo. I meant to say if you offer electronic version of your kuih cookbook for us in the US to purchase?