Pumpkin Cookies

Happy Halloween

Ingredients:

Sugar Cookies

• 2 cups sifted all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 stick butter

• 1 cup sugar

• 1 egg

• 1/4 cup milk

• 1/2 teaspoon lemon extract

Method:

Day one:

• Sift together the flour, baking powder and salt into small bowl.

•In a larger bowl cream the butter and sugar together until smooth. Mix in the egg. Add the dry ingredients alternately with the milk and lemon extract and blend. Cover in wrap and chill overnight.

The next day:

Preheat oven to 400°F .

Cut off a piece of dough and roll out on a floured dry surface.

Add more flour to the dough until no sticking occurs.

Use your favorite cookie cutters than transfer shapes to a greased cookie sheet.

Bake for seven to ten minutes.

Let cookies cool before frosting with glaze icing

Glaze Icing

1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
food coloring

Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired.

This glaze must be stirred each time you use it.

If it is not stirred before each use it will dry with a mottled look instead of a solid color.

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Ayam/Pork Buah Keluak

I have seen this special 'buah' which means 'fruit' in malay many a time as a cooking ingredient and have always wondered how it will taste as everyone who have tasted it raved about it. After 62 years, i finally had the opportunity to make this curry when my friend, Agnes, who had just came back from Singapore, gave me a dozen. I had to agree that this Buah Keluak or Indonesian Black Nuts undeniably, ambrosia among Nonya dishes is an acquired taste. The taste is indescribable and has to be eaten to be believed

To the uninitiated, buah keluak is a black nut from Indonesia about the size of a misshapen golf ball. The surface is ridged with a smooth nut 'mouth' across the flattest part. A slit is made in this mouth through which one scrapes out the contents which have been variously described as 'opium' and soft tar'. . Good nuts, when cooked, should be richly black and oily.

To prepare Buah Keluak or Indonesian Black Nuts, wash and scrub throughly until the thin film of dried mud they come in is completely gone. A proper and crucial step in cleaning is desired otherwise the gravy will be not be good eats. Soak in a large pot of water over-night or for at least six hours. An even quicker method is to boil the keluak for 15 minutes, which, I'm told by friends, works just as well. Most recipes will suggest that the contents of the nut be dugged out, to be mashed and mix with egg whites for binding. An addition of ground pork/chicken or prawns can also be added and then this mixture is stuffed back into the nut shells. However, really authentic , according to Agnes, Buah Keluak is cooked with the insides of the nuts and are served neat, in all their bitter glory. The resulting curry is literally black, with a slight orangey sheen of oil that you will either love or hate. To me, it was love, thank you Agnes for giving me the chance to experience the buah keluak's glory. I was also told that if not properly prepared for cooking, the nut is toxic and since all my friends who tasted my dish are still around and kicking, i am glad i did not kill anyone.

Ingredients:

30 buah keluak(i had only a dozen that's why my gravy is not black

3 lbs chicken pieces

1 1/4 lb pork ribs - cut into bite size

1 tsp salt

1/2 tsp pepper

12 ozs garam assam paste (recipe is at bottom of page)

3 ozs tamarind saked in 6 fl ozs water, squeeze an strain

1 - 11/2 tsp salt

32 fl oz water

Method:

Soak nuts in cold water for at least 6 hrs or overnight.

Brush nuts t remove mud and sandy particles.

Crack where nut is smooth.

Marinate chicken pieces with 1 tsp salt and pepper for 1/2 hr.

Heat wok with a tsp of oil and brown chicken pieces.

Remove chicken pieces and add in more oil. Add in the garam assam paste and saute until fragrant.

Add the tamarind juice and bring contents to the boil.

Add in the pork ribs and saute well. When contents come to a boil ,reduce the heat to medium, cook the pork ribs for 1/2 hr covered.

Add the nuts and the browned chicken pieces. Continue to cook for another 1/2 hr, stirring occasionally until chicken is cooked and pork ribs are fork tender.

Serve with white rice.

GARAM ASSAM PASTE

A

3 ozs sliced galangal

3 ozs sliced lemon grass

2 -3 ozs candlenut/buah keras

4 ozs shrimp paste/belacan

6 ozs fresh red chillies

12 ozs shallots

1/4 - 1/2 oz tumeric powder

1/4 oz chilly powder or 10 - 16 dried chillies, cut into small pieces, soaked in hot water until soft, drained(add this to A)

6 fl ozs cooking oil for frying

In the food processor, grind A into a fine paste, then add in the rest of the ingredients. Blend well.

If using the blender, put all the ingredients in including the oil and blend to very fine.

Pour blended ingredients into a microwable bowl and microwave on high for 5 minutes, stir and continue to cook on high until oil surfaces and paste is fragrant and almost dry.

Paste is ready for cooking but it has to be completely cooled before packing in airtight freezer containers.

Serves

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Rainbow Agar Agar

It's a refreshing dessert, a perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. It is easy to make and oh so impressive to serve.

Ingredients:

The Transparent Layer:

2 tbsp agar agar powder

1200 ml water

200 gm castor sugar

Colorings - green is a must and i use pandan paste, it not only gives the green, it fragrants the whole jelly.

The Coconut Milk Layer:

2 tbsp agar agar powder

400 ml concentrated coconut milk

800 ml water

200 gm of castor sugar

1/2 tsp salt

Method:

1. Boil above ingredients for the transparent layer except colourings till dissolved. Sieve mixture and return to pot. Leave it on the stove on the lowest heat or doubleboil to keep the mixture warm until the coconut layer is ready for assembling.

2. Boil the agar agar, sugar and water for the coconut layer till dissolved, then add in coconut milk and salt. Sieve mixture and return to pot. Leave it on very low heat .

Assembling:

1. Measure about 250 ml of transparent agar agar and colour it in the colour you like. Leave it to harden slightly(not too hard if not the jelly will not stick together. If too hard, just use a fork to lightly scratch the surface before adding the next layer.)

2. The second layer will be 250 ml of the coconut milk agar agar. Leave to harden slightly

Do the same alternating between the transparent layer and the coconut milk layer until all the agar agar have been used up.

3. Leave the whole jelly to cool down before refrigerating it for at least a few hours.

Serves

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