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Savoury Cake with “Butterfly” Prawn Crackers

June 30, 2020 By Keith Leave a Comment

Another blog post freshly published by butterkicap.com. I hope you enjoy!

Cake

Savoury cakes are an acquired taste. When we hear the word ‘cake’, what we imagine is something sweet, decadent and rich. ‘Savoury’ is the last word we would think of to describe it. However, with an open mind, savoury desserts can be delicious too. But, only when made with the correct ingredients.


When it comes to flavour, it has to be strong, not pungent but with a herb-like sweetness in the end. I would say, savoury cakes are refreshing and light, perfect as an appetiser, refresher or amuse-bouche. While most of us don’t usually prepare or have an amuse-bouche as a pre-appetiser in house parties we organized here in Malaysia, I think it is high time we bring a small part of ‘haute cuisine’ to our table but of course, with a Malaysian twist.

Ingredients:

a) Savoury Cake Batter

  • 90g coconut milk
  • 90g milk
  • 2g of turmeric powder
  • 3g sugar
  • 3g salt
  • 75g flour, soft

b) Savoury Cake Filling

  • 5g red chillies
  • 10g chives
  • 10g shiitake mushroom
  • 10g onions, diced

c) Sambal Paste

  • 100g dried chillies
  • 10g garlic
  • 30g shallot
  • 20g dried shrimp

c) Sambal Aioli

  • 2 egg yolks
  • 30g lemon juice
  • 80g canola oil
  • 100g sambal paste

Method:

a) Savoury Cake Batter

  1. Whisk all ingredients and strain.

b) Savoury Cake Filling

  1. Dice red chillies and mushroom. Fine chopped chives.
  2. Shallow fry anchovies until crispy.
  3. Sweat red chillies and mushroom until fragrant.
  4. Mix crushed anchovies and cooked vegetables into batter.

c) Savoury Cake

  1. Bake at 150°C for 30 mins. Keep chill.

d) Sambal Paste

  1. Remove seed from dried chillies. Soak in hot water.
  2. Blend all ingredients into paste.
  3. Sweat paste until fragrant.

e) Sambal Aioli

  1. Emulsify egg yolk and oil.
  2. Whisk in lemon juice, sambal paste and adjust seasoning.

One Bite, Full of Flavours

I know that some of you might feel intimidated looking at the intricate work of the crispy crackers on top of the cake. You can actually opt out on that. What’s important is the flavour of the cake. Trust me, you will not be disappointed upon the look of pleasant surprise on your guests’ face. Sometimes, it pays to try out new things, right?

If you love this recipe and would like to try more ‘haute cuisine’ with a touch of Malaysian in it, feel free to let me know by messaging Butterkicap on their Instagram and Facebook profiles. Till then, happy cooking!

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Tags:amuse-bouche, appetizer, cavoury cake with prawn crackers, Malay fusion, Malaysian fusion, savoury cake recipe

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Filed Under: Food On Penang Tagged With: Cake, Cakes, Desserts, Facebook, Food and drink, Foods, Instagram, oil, Penang, penang food, Penang Malaysia, What's On Penang, whatsonpenang.com, Whisk, World cuisine

Authentic Malaysian Nasi Lemak Recipe You Can’t Get Anywhere!

September 6, 2019 By Keith Leave a Comment

Another blog post freshly published by butterkicap.com. I hope you enjoy!

Asian cuisine

Malaysia is a paradise for food lovers. Thanks to her people of many cultures, you won’t find yourself wanting for variety when it comes to food. Be it Chinese, Malay, Indian or even fusion, Malaysia has all kinds of flavours to explore.

If you are new to Malaysian cuisine, we recommend that you start with the classics. Maybe it’s the simplicity of the dish or the combination of flavours, but both locals and tourists just cannot get enough of them. We’re talking about roti canai, mie curry, nasi lemak etc etc… In fact, there are some of us who are willing to travel overnight just to get a hold of a really good one of these dishes!

Malaysian’s No. 1 Breakfast Dish

What do you think is Malaysia’s favourite breakfast? If your answer is roti canai and teh tarik or kaya-covered toast with two soft-boiled eggs, drenched generously with light soy sauce and pepper, that’s a good answer but we’re sorry, your answer is wrong. The correct answer is Nasi Lemak.

Now, nasi lemak is a dish that consists of fluffy, hot rice, cooked with coconut milk and served with an array of condiments. The most common condiments are a scoop of spicy sambal, fried crunchy anchovies, sliced cucumber and roasted peanuts. The flavours are just right and not too heavy that they overpower each other. A beautiful fusion of sweet, spicy, salty and what we call ‘lemak’ from the coconut. Yummm!

If you want to get really old school, then traditionally nasi lemak is also served with a side of blanched vegetable such as water spinach or kangkung. The addition of the water spinach somehow balances out the richness of the dish and does not make you feel heavy afterwards.

If you wish to try the traditional way of eating nasi lemak, we have the recipe below to help you prepare it, step-by-step.

Ingredients:

a) Sambal

Burmese cuisine
  • 15g of dried anchovies
  • 30g of dried chillies, cut and de-seed
  • 50g (3 small-sized) shallots
  • 7g (5 cloves) garlic
  • 2g of shrimp paste (optional)
  • 60g of tamarind juice
  • 2 teaspoons of salt

b) Coconut Rice

Cuisine by country
  • 2 cups of rice
  • 3 1/4 cups of second-pressed coconut milk (equals to 1 tin of coconut milk mixed with 2 1/4 cups water)
  • 1 teaspoon of salt
  • 1 pandan leaf, knotted

c) Condiments

Facebook
  • 1 cucumber, sliced
  • 1 bunch (320g) of water spinach
  • 3 medium-sized hard-boiled eggs
  • 2 (170g) tofu
  • 35g dried anchovies
  • 100g of peanuts

Method:

a) Coconut Rice

Food and drink

1.In a pot, wash the rice thoroughly til water is slightly clear.

Instagram

2. Pour the rice into the rice cooker, along with the pandan leaf and coconut milk.

Nasi Lemak

3. Add in 1 teaspoon of salt and stir to combine everything together.

4. Switch on the rice cooker and let the rice cook. Once the rice is cooked, use a fork to fluff the rice gently.

b) Sambal

oil
Making the paste – dried chillies, shallots, shrimp paste and garlic

1.In a mixer, add in the cut up dried chillies, shallots, garlic and shrimp paste. Add in 3/4 cup of water. Blend til smooth.

Thai cuisine

2. In a pan, heat 1/2 cup of oil on medium heat and wait for 3 minutes for the oil to be hot enough.

Twitter

3. Pour in the sambal paste and stir continuously for 5-7 minutes until there is a layer of oil rising on the surface of the sambal.

4. Add in 1 teaspoon of salt and 2 tablespoons of sugar. If the sambal taste is a little bland, add 1 teaspoon more. The sugar is added if you like some sweetness to your sambal. If not, omit it.

Asian cuisine

5. Stir the sambal continuously for another 5-7 minutes until sambal is fully cooked. In order to know whether the sambal is cooked or not, look at the colour. If the sambal has turned into a darker shade of brownish red, it is ready. You can also check by tasting it. If the chilli has a slight bitterness to it, let the sambal cook for another 3-5 minutes.

Burmese cuisine

6. Once the sambal is cooked, add in the tamarind juice and dried anchovies.

Cuisine by country

7. Stir the sambal and let the sambal simmer for another 5 minutes.

c) Condiments

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Traditional condiments: (From upper left) Tofu, peanuts, water spinach, cucumber, eggs, anchovies

1.In a deep-bottomed wok, put 1 cup of oil and heat it on medium flame. Wait til the oil has become hot enough.

Food and drink

2. Place the tofu inside and fry for 5 minutes until all sides turn golden brown.

Instagram

3. Remove the tofu and in the same oil, fry the peanuts for 5 minutes. To taste the doneness of the peanuts, take one out and let it sufficiently cool before biting into it. If it is soft to bite, the peanuts are done.

Nasi Lemak

4. Remove the peanuts and put in the anchovies. Fry for 5-10 minutes until anchovies turn golden brown and crispy. In order to know if the anchovies are ready, the oil will stop popping and small bubbles will form around the fried anchovies.

5. Fill a pot with water til it fills 1/2 of the pot. Put in 1 teaspoon of salt and stir to mix. Heat the pot of water on medium high flame until the water is boiling.

6. Take the water spinach and immerse the leafy parts into the boiling water for 1 minute. Take it out when the leaves have softened sufficiently. Check the softness of the immersed leaf stalks to know if the leaves have been blanched enough.

Eat Nasi Lemak the Malaysian Way!

Look how easy it is to prepare nasi lemak! With just common ingredients, you can make something extraordinary. That’s the beauty of this dish.

If you give this recipe a try, don’t forget to let us know what you think of it by taking a beautiful picture of your results. Do tag us with a #butterkicap, either on Instagram, Facebook or even Twitter.

Happy cooking!

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Related posts:

  1. Authentic Nyonya Laksa Recipe That’s Invitingly Comforting!
  2. Resepi Angku Keledek Tradisional
  3. Sinfully Delicious Nyonya Kueh Lapis Recipe
  4. Resepi Kek Keladi Kukus Meliurkan
Tags:authentic, coconut rice, easy, easy recipes, heritage food, heritage recipes, Malaysian flavours, malaysian food, mudah, nasi lemak, recipe, resepi, resepi mudah, resepi warisan, resipi

Source

Trust you enjoyed the article that they shared. Yow will discover other similar blog posts on our main site: Whats On Penang

Leave us your reaction down below, write a comment and let me know which subjects you want us to cover in up coming articles.

Filed Under: Food On Penang Tagged With: Asian cuisine, Burmese cuisine, Cuisine by country, Facebook, Food and drink, Instagram, Nasi Lemak, oil, Thai cuisine, Twitter

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