Wednesday, February 27, 2013

Onde Onde



200g glutinous rice flour
pinch of salt
100ml water
1 tbsp tapioca flour
1-2 sweet potato, cut into pieces, steamed until soft and mashed
Filling for the ball:
  • 100g grated gula melaka
  • Grating for the ball:
  • 200g grated coconut (white part only) and a pinch of salt. Steam for 5 minutes and leave to cool. (This helps it to keep better and the grated coconut won't spoil so fast.)

  • Method:-
    1.Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent and sticky (texture a bit like glue.)

    2.Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed sweet potato and mix well to form a dough until the dough no longer sticks to your hand.

    3.Pinch a small piece of dough into small balls with your palms. Then flatten the ball and put a bit of the filling in the centre.

    4.Seal the ball and roll again into round balls. Bring apot of water to boil. Drop the balls into boiling water until they float to the surface. Then it's ready to be removed with a strainer.

    5.Coat the round balls with grated coconut and serve immediately.

    Saturday, February 9, 2013



    Decorate/combine all ingredients into a big plate

    2 cucumber

    1/2 raw papaya

    1 big radish (marinate with 1 tbs sugar + 1 tbs venigar + 1 pinch of salt)

    2 carrot

    1 big pamelo +1 mandarin orange

    Jelly fish (400 gm) -
    1,Cut jelly fish into strips & put into a bowl
    2.Pour hot water into the jelly fish for 2 minuites.
    3. Drain the jelly fish & put under run water (drop) overnight.
    4. Drain all the water out & marinate with 1 tbsp sesame, 1 tsp sesame oil, 1 tbsp sugar & 1 big lime juice.

    Salmon fish - 350 gm

    1 big yam (300 gm) - cut into slice & deep fried with hot oil till crispy

    Dry nutmeg - 1 packet (200gm)

    3-4 stalk of fresh onion

     1 bunch fresh coriander


    Onion oil - 1cup

    Sesame oil - 1/4 cup

    Sesame seed - 1/2 cup

    Five spice powder - 1 - 1 1/2 tbs

    Crispy biscuit - 1 packet - break into smaller before serve


    Sauce - mixed all together

    Plum Sauce 200g (half bottle)

    Lemon Sauce 200g (half bottle)

    2 tbs  sugar syrup

     This is how we display with ingredients 1. When ready to "Lou Sang" toss all the ingredients 2 & 3 & mixed well. Make sure everyone got a pair of chop stick to "Lou Sang"

    Lee's & Yong Family "Lou Sang"

     I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover