FoodThief

Sausage Buns - 腸仔飽, or pigs in a blanket (?) Dough recipe from Food For Tots - Sausage Rolls Ingredients -300 g bread flour (I used unbleached all-purpose flour and had to add a bit more to get the right feel to the dough) - 5 g instant dried yeast - 10 g white granulated sugar - 6 g salt - 1 egg, lightly beaten, plus enough lukewarm milk to weigh 220 - 230 g - 30 g unsalted butter, softened - 8 pieces of sausages (think hot dogs) - egg wash: 1 egg, lightly beaten - sesame seeds, for topping Directions 1. Mix the flour, yeast, sugar and salt together in a large mixing bowl. Gradually add in the egg and milk, and combine, stirring until it comes together in a rough dough. 2. Knead with lightly floured hands for 3-5 minutes until you start to feel the dough coming together. 3. Add the softened butter and continue to knead until it is thoroughly incorporated into the dough. 4.Place the dough back into the mixing bowl, cover with a damp cloth, and let rise at room temperature for around 1.

Spekkoek (Lapis Legit) A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices. Ingredients: 225 gr butter, softened. 230 gr sugar. 10 large eggs, separated. pinch of salt. 150 gr flour. 2 tablespoons confectioners (icing) sugar. Spice mixture: 2 teaspoons cinnamon. 1 teaspoon ginger. 1 teaspoon aniseed. ½ teaspoon nutmeg. ½ teaspoon cardamon. ¼ teaspoon cloves. ( all spices are ground ) Preparation: Cream butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time. In another bowl, using clean beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in sieved flour. Divide batter between two bowls. Add the spice mixture to one bowl and mix in well. Line the bottom of a buttered 9" (25 cm) round cake pan (or springform

Rempeyek Katjang A Indonesian peanut snack which is delicious as a snack with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes. Ingredients: 200 gr. Rice Flour ½ Tsp. Baking powder 250 ml. Coconut milk ½ Tsp. Coriander (ground) ½ Tsp. Salt 1 Clove Garlic (chopped) Pinch of Cummin (ground) Pinch of Turmeric (ground) 1 Candle Nut (grated) 100 gr. Raw Peanuts Oil for frying Preparation: Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper. Read more: http://www.indochef.com/indo_30.shtml#ixzz1MJozr5jj

Lemper Ayam Tasty Indonesian snack of Chicken wrapped in sticky rice. The rice (Ketan) used is sold as "Sticky" or "Glutonous" rice. Although the name might suggest otherwise it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn't stick to the sausepan). Then steam for a further 15 to 20 minutes. Ingredients: 500 gr. Ketan (see above). 200 gr. Chicken breast. 1 large red Onion. 4 cloves Garlic. 1 stalk Lemongrass. 2 Tsp. Trassi. 2 Tsp. Cummin. (Ground) 2 Tsp. Coriander. (Ground) 250 ml. Coconut milk. 2 Tbl. Oil. Preparation: Boil the rice as explained above and leave to cool. Boil the chicken in some water. Set aside. Finely chop Onions, Garlic and Lemongrass. Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes then add the coconu