Nasi Daging Utara Air Asam

Ingredients:

3 cup basmati rice

2 tbsp ghee

2 tbsp vegetable oil

1/2 yellow onion ~ sliced

3 garlic ~ sliced

1" ginger ~ matchstick

2 screwpine leaves ~ knot

2 tbsp rempah kurma

1 tbsp rempah briyani

1 cup full cream milk

3-1/2 cup beef broth

Salt & seasoning

Coriander leaves

Cooked beef cube

Spices

1 cumin stick

2 Anise-star

3 cardamon

4 cloves

Beef Stew

500g beef ~ cube

1/2 yellow onion ~ sliced

3-4 garlic ~ smashed

2 tbsp rempah kurma

2 tbsp rempah briyani

1/2 tsp ground black pepper

1 litre water

Air Asam

1 onion ~ sliced

2 tomato ~ cut cube

3 red chili ~ sliced

1" roasted belacan

1/2 cup air asam jawa

2 tbsp fish sauce

2 tbsp sugar

1 tsp salt

1 tbsp kerisik

Some key lime

Instructions:

1. Prepare the beef: Add water to the big pot and add all the ingredients to the beef stew. Cook until the beef is tender. Remove the meat and set aside.
2. Heat ghee and vegetable oil in a saucepan and add the spices, onion and garlic.  Saute till fragrant for about 2 mins.  Then add the rempah kurma and biryani; continue to saute another 2 mins until fragrant.  Add the rice and continue to mix well.  Transfer the coated rice to the rice cooker.
3. Add the cooked beef cube, broth, whole cream milk, and salt to taste. Mix well, then add the coriander leaves.  Stir a little to mix and cover.  Let the rice cooker cook as usual.
4. While the rice is cooked, let's prepare the air asam. Add all the ingredients to a large bowl and mix together. Set aside for later.

Putri Salat/Seri Muka

Ingredients:

3 cups glutinous rice

2 cups coconut milk

1/2 tsp salt

Custard

1 cup All-purpose flour

2 cups coconut milk

1-1/2 cups sugar

100ml pandan juice

1 tbsp cornstarch

1 egg

1/2 tsp salt

Directions:

1. Soak the rice for at least 4 hours or overnight in water.
2. Drain the water, and place the sticky rice in a tray.  Pour in the coconut milk and salt; stir to mix.  Place the tray of sticky rice mixture in a steamer and steam on high heat for about 25-30 mins.
3. Take an 8x8-inch square tray and brush it with oil on the bottom and all sides. Cut parchment paper to line the bottom of the pan. This will make it easier to remove the rice cake from the pan.  Transfer the sticky rice to the tray, cover it with a piece of parchment paper, and use your palms to pack the rice down tightly to prevent it from falling apart when cut.
4. To prepare the custard, add all the custard ingredients and blend them into the fine mixture.  Add the cornstarch and blend again to thicken the batter.
5. Strain the custard mixture into a large saucepan.  Cook on low heat and stir until the mixture coats the back of the spoon for about 15-20 mins.  (Note:  If the custard happens to be lumpy, blend to smooth it)
6. Pour the custard mixture gently, using the ladle, over the pressed rice cake. Then, place two chopsticks on each side of the steamer pot.
7. Place the lid (wrapped with cloth) on top of the chopsticks to create some gap to allow some steam to escape so the surface can be smooth.
8. Steam on medium heat for 30-45 mins or until the top layer is no longer "jiggly." The custard may take longer to set because the crack on the lid opens during steaming.
9. Let it cool completely before cutting, about 4 hours or more. Loosen the edge with an oiled knife or plastic knife, then gently transfer the rice cake out from the pan and cut to the desired size.

Brownie Cookies (Raya)

Ingredients (A):

100g butter/margarine

350g dark chocolate compound

(B)

3 eggs (Grade A)

1 tsp vanilla essence

200g icing sugar

(C)

100g All Purpose flour

15g cocoa powder.

Directions:

1. In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
2. Double-boil the ingredients (A) till all melted.  Pour the hot melted chocolate immediately into the egg mixture.  Be sure the melted chocolate is scorching to have wrinkles on the surface of the cookies.  Continue to mix to combine.
3. Next, sieve the ingredients (C) into the batter and mix well to combine.
4. Transfer the brownie batter to piping bags, trim the edge of the piping bag, and pipe it into the macaron baking tray.
5. Bake in the oven at 155-160 degrees C for 25 mins.

Chocolate Brownie Cookies

Cookie Crust

115g butter/margarine

40g fine sugar

140g brown sugar

1 egg

1/2 tsp vanilla essence

200g AP flour

1/2 tsp baking soda

Brownie

75g dark chocolate (Compound)

45g butter

1 egg

75g icing sugar

50g AP flour

17g cocoa powder

Directions:

1. Cookie Crust: Place the butter in a small saucepan and set it over medium-low heat.  Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10-15 seconds.  Continue to cook the butter, occasionally stir and scrap until the butter begins to take on color, about 10-15 mins.  Once the butter is golden brown, remove it from the heat.
2. Brownie: Pour the brown butter into the sugar in a medium mixing bowl and whisk until smooth. Add the egg and vanilla and stir to combine. Sieve in the dry ingredients and mix well. 
3. Put the cookie dough in the refrigerator to chill while filling the brownie.
4. Brownie: In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
5. Double-boil the dark chocolate and butter till all melted.  Pour the melted chocolate immediately into the egg mixture to combine.
6. Next, sieve the ingredients into the batter and mix well to combine
7. Assembly: Evenly divide the cookie dough (22g each). Press the cookie dough in the middle of the dough to create a thin tart shell.
8. Divide the brownie batter evenly between the tart shells and sprinkle with chocolate chips on top. Bake in a preheated oven at 175 degrees C for 15-18 minutes. Remove from the oven and let the tarts cool in the muffin pan.

Snowball Cookies

Ingredients:

375g All Purpose Flour

125g icing sugar

200g Ghee

Coating

30g icing sugar

30g milk powder

Directions:

1. In a large bowl, mix the ghee and icing sugar to combine. Then, sieve in the flour and mix it into a soft dough. Let it rest for 15 minutes.
2. Use 1 teaspoon metric spoon to scoop the dough and roll it into a ball.  Arrange on the baking tray.
3. Bake the cookies in the preheat oven at 160 deg C for 15-20 mins.  Remove and let it cool completely.
4. Mix the coating ingredients in another bowl and coat the baked cookies with the coating.  Place the cookies in a mini paper cup and store them in the air-tight.