Hi... I am back... with another Malaysians favourite finger food... Kuih Cara Berlauk or in plain English Savoury bites.
But before that...let me tell you what happen!
Computer is all good again. VGA card was the culprit... giving me a headache and heartache. It didn't take long for the computer guy to fix it, max 15 minutes to get it running again... What a relief!!!
However, everything happened for a reason... right?
Those 2 weeks hiatus was good... took the opportunity to settle few important tasks... for I had so many things/events requires my undivided attention within that span of time... chasing datelines... unfortunately cooking, baking and photography took the back seat. Actually... I have not been cooking or baking, let alone play with my camera much lately...
One of the tasks was... to make sure that my son has everything he needed for his trip to Nepal. Yes... he is away for a month and will only be home for Christmas...
I am proud of him to be able to take up the challenge... sleeping rough, eat to live and most of all, he dare to venture out of his comfort zone.
I am not an outdoor type of person... I can't sleep rough and tough (not even in the pitched up tent in our backyard...yes ... I am THAT bad) and I definitely CANNOT live on 3 shirts, 3 pants and 3 undergarments for 30 days... eeeeuuuuwwww
Before his trip, we whipped up Kuih Cara (pronounce as Koo-eh Char-ra) or Savoury Bites, one of his favourites Kuihs...
D was delighted ... Kuih Cara has all the ingredients and flavours he loves; Chicken, prawns and spicy...
Before he left... D said to me
'Mom, can I have Beef Rendang when I get home? and NO more lentils please....'
Kuih Cara Berlauk/ Savoury Bites Recipe (from Pasar Malam Delights Cookbook)Batter
150g plain flour300ml water1/4 teaspoon salt100ml coconut milk1 teaspoon custard powder1 teaspoon white pepper1 egg1 tablespoon oil
1 tablespoon oil1 tablespoon chopped garlic1/4 tablespoon chopped ginger2 tablespoon meat curry powder150g chicken - diced500 g cooked prawns - peeled and devein1tablespoon water
- Combine all the ingredients under 'batter' in a mixing bowl.
- Whisk and mix well.
- Put it aside.
- Heat up oil in wok and saute the chopped garlic and ginger until fragrant.
- Add diced chicken.
- Keep stirring and add curry powder with 1 tablespoon of water.
- Stir until the chicken is cook.
Kuih Cara ~
- If you have the 'Kuih Cara' mould ~ heat up the mould (stove top), brush with oil and spoon the batter half way up the mould. And if you dont have one... use frying pan instead (make into pikelet size).
- Top up the batter with the cooked chicken and cooked prawns.
- Cover and cook using low heat until 'Kuih Cara' is cooked through.
- Serve with thinly sliced spring onions and chilli.