TRADITIONAL KUIH-MUIH STEP BY STEP 做糕真简单

Y3K Cookbook Volume No.21
Title: TRADITIONAL KUIH-MUIH STEP-BY-STEP
ISBN: 978-983-44755-0-5
First published in October 2009

Retail price:
RM17 (West Malaysia)
RM19.50 (Sabah/ Sarawak)
$11 (S'pore/ Brunei)

Mail order:
RM19 (Malaysia)
$14 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之21
书名: 做糕真简单
ISBN: 978-983-44755-0-5
2009年10月出版

零售价:
RM17 (西马)
RM19.50 (沙巴/砂拉越)
$11 (新加坡/汶来)

邮购价:
RM19 (西马/沙巴/砂拉越)
$14 (新加坡/汶来)

For enquiries, please mail to y3krecipes@gmail.com

Kuih-Muih Exotica

This book is the answer to the demand for Madam Wong to share more of her cookery talent as she has some examples of good kuih making.

Baked, boiled, steamed, fried or chilled, the verdict is that kuih is a favourite at many parties and gatherings. They are pleasing to the eye as well as the taste bud and as such make a lovely presentation. With a good spread printed, it's bound to wow family and guests as few can resist the appeal of kuih-muih.

So try your hand at making these snacks and desserts of old taste but with modern precision. It's fun to learn as Madam Wong shows the way.

Richard & Catherine (The Editors)

大受欢迎糕点

本地人偏爱糕点,不论是早餐、茶点、饭后、宵夜皆适宜。一杯茶配上一两块糕点，与朋友或家人一面品尝糕点，一面高谈阔论，不但能够将工作压力舒缓下来，还可促进彼此之间的感情。

本地糕点种类繁多，这与我们的民族结构不无关系。中式糕点、马来糕、娘惹糕、印度糕、还有少数民族的传统糕点不下数百种，各有所爱。

多种马来糕点当中，炸香蕉是大马最受欢迎的糕点，不论小甘榜或大城市都可以看到小贩在街边现炸现卖。然而，香蕉的种类、粉浆的采用与比例都香蕉糕是否可口息息相关。

要求我们提供食谱的华人读者当中，炸年糕排行第一。

香甜可口又变化多端的娘惹糕不但受到各族人民的喜爱，甚至让外国人都赞不绝口。

在我们的要求下，糕点高手黄雪梅老师再次献出她珍藏多年的糕点食谱，与大家分享，绝不藏私！

余庚财与谢宋美(编辑)

About The Author

Madam Wong Sip Moi is a teacher by profession but has retired years ago. With a flair for cooking, she decided to upgrade her skill doing intensive training and research in various reputed cooking schools in Hong Kong, Taiwan and Singapore.

In 1978, she started her cooking classes which has over the years trained hundreds and hundreds of cooking enthusiasts. Her many recipes have been repeatedly published by Y3K Publisher under titles of "Delightful Sweet Treats" (Vol.4), "Old-Fashioned Kuih-Muih"(Vol.7), "Traditional Koh Kuih, Lap Mei & Cookies"(Vol.14), "Fashionable Jelly Mooncakes"(Vol.20).

In response to repeated requests, the author has decided to select some of her new wave popular recipes for this fifth book of hers, known as "Traditional Kuih-Muih Step By Step"(Vol.21).

Happy trying!

作者序

本地著名烹饪导师黄雪梅是一名教员（目前已经退休），业余醉心研究烹饪，先后到香港、台湾、新加坡及本地向名师学习厨艺。1978年创办“永赞烹饪班”，开班教授厨艺，桃李满门。

黄老师于2005年与Y3K合作出版一本以燕菜与糕点的食谱《好味糕点》，大受欢迎。2006年出版另一本以传统糕点、娘惹糕点、燕菜等食谱的《古早味糕点》，并于2008年推出《糕粿。腊味。饼干》及2009年八月推出大受欢迎的《时尚燕菜月饼》。这本《做糕真简单》是黄老师第五本食谱专辑。

目录CONTENTS

煎及炸糕点 Shallow Fried & Deep Fried Kuih-Muih

6 脆炸三色年糕 Triple Decker Nian Gao
8 炸甜圈圈 Sweet Potato Doughnuts (Kuih Keria)
10 蜂巢炸香蕉 Crispy Banana Fritters (Pisang Goreng)
12 炸甜香蕉团 Jemput-jemput Pisang
14 脆炸绿豆饼 Green Bean Fritter Snacks
16 芋丝鲜虾球 Taro & Prawn Balls
18 脆炸马铃薯球 Deep-fried Potato Balls
20 香煎葱油饼 Panfried Spring Onion Pancakes
22 水煎包 Panfried Pau with Water
24 鲜虾锅贴 Crispy Oriental Prawn Ravioli
26 网状煎饼 Roti Jala
26 印尼式豆畔咖哩 Dhall Curry Indonesian-style
28 曼煎糕 Ban Chien Kuih (Apam Balik)
30 牛舌饼 Ox Tongue Biscuits

蒸糕 Steamed Kuih-Muih

32 南瓜喜粄 Pumpkin Hee Pan
34 花生馅南瓜喜粄 Pumpkin Hee Pan with Peanut Filling
36 五色蔬果养生糕 Colourful Gorgeous Veggie Kuih
38 鸳鸯糯米蓝花糕 Pulut Tekan with Kaya
40 咖椰糯米蓝花糕 Kuih Pulut Kaya
42 甜薯椰丝球 Onde-Onde
44 椰丝香兰卷 Kuih Dadar (Kuih Ketayap)
46 印尼木薯糕 Kuih Getuk (Pounded Tapioca Kuih)
47 椰浆红豆糕 Red Bean Kuih
48 木薯千层糕 Tapioca Layared Kuih
50 豆片千层糕 Green Peas Layered Kuih
52 双色椰浆糕 Kuih Talam
54 椰浆沙谷夹层糕 Abuk-abuk Sago with Coconut Milk Layer Topping
56 香芋沙谷米层糕 Taro Sago Layered Kuih
58 南瓜香芋层糕 Pumpkin Taro Kuih
60 芋茸椰浆糕 Taro & Coconut Milk Kuih
62 香兰椰浆马蹄糕 Kuih Tako
64 沙谷米椰浆层糕 Sago Coconut Milk Layer Kuih
66 椰丝木薯糕 Kuih Lepat Ubi
68 黑糯米裹仔粿 Black Glutinous Rice Kuih Kochi
70 椰糖香蕉糕 Lepat Pisang
72 槟城娘惹肉粿 Kuih Berlauk
74 香烤蕉叶糯米卷 Pulut Panggang
76 蕉盒软糕 Tepung Pelita