Foodie

Tuesday, February 07, 2006

Chilly Muruku

My long search for this chilly muruku is over, i have found it. It was the recipe at the back of the pack of gram dhall flour that i brought. from Malaysia. The twirled muruku that has been piped with the star nozzle has to be fried longer and since this recipe has chilly powder, it looked burnt. The single strand is recommended.

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Ingredients:

450 gm Gram dhall flour
230 gm rice flour
2 tbsp chilly powder
1 tbsp Omam seeds
1 1/2 tsp salt
2 tbsp margarine
1/2 cup thick coconut milk
Enough thin coconut milk to bind mixture into a dough

oil for deep frying


Method:

Place the Gram dhall flour and rice flour into mixing bowl.

Add chilly powder, omam seeds, salt and margarine.

Add 1/2 cup of thick coconut milk and then gradually add thin coconut milk. mix to form a dough.

Heat oil, using the muruku press, force the dough into the oil in circles.

Fry until crispy, drain muruku on paper towel.

Allow to cool before storing.

8 comments:

Anonymous said...

dear lily
chanced upon your foodblog & thrilled at your diversity & cooking skills!
r those your grandchildren (if u r really 60 as stated) they look adorable.

i luv muruku too. do u steam yam kueh? its my mom's favourite!

bea*mer

Jamesbelacan said...

Lily! I love you recepies..Iam bookmarking this page!!
Jamesbelacan (Kulim-Kedah)

Anonymous said...

i luv muruku too! do u make steam yam kueh with mushroom & dried shrimps - didnt find it on your site.

r u your grand kids pix at your profile (thats if u r really 60) - the kids look real adorable!

happy cooking
beameer*

hoangtam/tt said...

lily,
looks you can use the mould for this to make cendol too. ;)

fooDcrazEE said...

what a versatile cook ! Great job....where u got the mould!

lilyng said...

bea"mer

steam yam kueh is here http://lilyng2000.blogspot.com/2005/10/taro-cake-woo-tau-koh.html

thanks for visiting my blog. please do try making the yam kueh for your mom.

lilyng said...

tt,

i used this mould to make the rice noodles for assam laksa when i was in malaysia. here there is no need to make them as the dried ones are so good. for cendol i used the potato riser.

lilyng said...

foodcrazee


how was 'seng lee' during the cny? work yourself crazee i think. i bought this mould from the bazaar in kedah

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