bilingual cookbook

Download Bilingual cookbook

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A bilingual cook book designed in collaboration with Pantone.

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  • Nyonya Kueh are little cakes or pastries created by the Peranakans or Straits Chinese. While Nyonya food contains many of the traditional ingredients of Chinese food and Malay spices and herbs, Nyonya cuisine is eclectically seasoned and different than their Chinese or Malay food. Itis fusion Cuisine.

    Nyonya cuisine is famous for its Kueh. Presented together, they make up a colorful, pleasing colour palette.

    by using the beautiful colours you can find on the Nyonya Kuehs, we have made a recipe book that not only teaches you how to make nyonya kuehs, it gives you a library of colour swatches you could use.

    What are Nyonya Kuehs?

    PANTONE in collaboration with Chef Baba Philip Chia presents

    A Colour Swatch Collection.

    The colourful, delicate, and flavoured kueh that the Nyonyas consume during breakfast or as afternoon snacks are Nyonya Kueh.

  • CONTENT

    Pulot Inti

    Kueh Pulot Tekan

    Kueh Bengka Ubi

    Kueh Ko-Swee

    Kueh Pulot Serikaya

    Abok-Abok Sagu

    Baked Tapioca with Coconut

    Steamed Rice Pudding

    Glutinous Rice Srikaya

    Sago Cake

    Glutinous Rice Sarlat

    Glutinous Rice with Fillings

    Glutinous Rice Balls

    Green Talam Cake

    Steamed Glutinous Rice with Kaya

    Onde-Onde

    Kueh Talam Pandan

    1

    2

    3

    4

    7

    5

    8

    6

    9

    Kueh Puteri Sarlat

  • Steamed Rice Cake with Grated Coconut

    Steamed Tapioca with Sago and Banana

    Kueh Talam Berempah

    Indonesian Layer Baked Spice Cake

    Corn Cake

    Three Layer Cake Rose Layer Cake

    Tapioca with Grated Coconut Steamed Nine-Layer Rice Cake

    Three flavored Steam Rice Cake

    Savoury Rice Cake Pork Glutinous Rice

    Black-Eyed Bean Glutinous Rice

    Steamed Rice Cake and Yam

    Kueh Jagung Kueh Lompang

    Kueh Putu Tegair Kueh Lapis Pandan, Rose and Vanilla

    Almond Cookies Kueh Sarlat Lepak Kachang

    Kueh Genggang Kueh Lapis Surabaya

    Rempah Babi

    Chendol Kueh Laman Sari

    Ketuk Ubi Kueh Lapis KuKos

    Cake Lapis Som Som Rose

    Bubor Cha-Cha Kueh Talam Keladi

    10 19

    13 22

    16 25

    11 20

    14 23

    17 26

    12 21

    15 24

    18 27

  • Ingredients

    550g225g30g

    60 75g250ml

    1 2tbsp1 2 tsp

    2

    550225

    3060 - 752501 - 21 - 2

    2

    grated fresh tapiocafine sugar (1 cup)butter (softened, about 2tbsp)grated white coconutcoconut milkgula melaka syrupvanilla essenceeggs

    12

    PANTONE 146CPANTONE 4975C Sensous in nature. Comfort. Ease.

    Cherry. Wealth. Friendliness.

    Method

    18045

    In a large mixing bowl, mix the grater tapioca with softened butter, fine sugar and beaten eggs. Blend it thoroughly till well mixed and sugar dissolved.

    Then add Gula Melaka syrup followed by the coconut milk.

    Lastly add in the White grated coconut and vanilla essence, mix well and bake it at 180 degree Celsius for about 45 Minutes.

    Cool it on a rack and then cut into pieces

  • 1Kueh Bengka Ubi PANTONE(Baked tapioca with Coconut)

  • Ingredients

    150g50g

    300ml1 tsp200g

    15050

    3001

    2

    rice floursago flourwateralkaline watergrated coconut

    PANTONE 440CPANTONE 422C Wisdom. Luxury.

    Stability. Organic. Reliability. Natural.

    Method

    15

    Boil ingredients of the Gula Melaka Syrup and then sift it.

    In a large bowl, mix the rice flour, sago flour, add water and alkaline water. Add the Gula melaka Syrup and mix it into smooth mixture.

    Pour the mixture into mini cups and steam it for about 15minutes at high heat. Allow to cool and remove from mould. Roll it on grated coconut. Ready to serve.

  • 2Kueh Ko-SweePANTONE(Steamed Rice Pudding)

  • Ingredients

    500g150ml200ml

    1/2 tspadequate

    5500ml150g50ml100g3 tsp

    1/2 tspfew drops

    5001502001/2

    5500

    150501003

    1/2

    Top Layerglutinous ricecoconut milkwaltersaltblue-pea flower colouring

    Bottom Layereggscoconut milksugarpandan juicerice flourcorn floursaltyellow food colouring

    PANTONE 7487CPANTONE 319C

    PANTONE 128C Cheery. Fun. Light-hearted.

    Healing. Growth. Relieve Stress.

    Kindness. Peace.

    Method

    2

    3015

    2025

    Bottom Layer: Wash glutinous rice, soak it for 2hours. Drain and place it in a cake tin lined with pandan leaves. Add coconut milk, water, salt and stir well.

    Steam it for 30minutes, then sprinkle with blue-pea flower colouring. Continue to steam for another 15minutes till cooked. Allow to cool slightly, then press the warm glutinous rice using a piece of banana leaf to make it compact.

    Top Layer: Cook coconut milk, sugar, pandan juice and salt over very low heat till dissolved. Set aside.

    In a mixing bowl, beat the eggs. Then add coconut milk mixture and continue to whisk. Gradually add in rice flour and corn flour bit by bit till completely well mixed. Add the yellow food colouring to form desired colour.

    Sift in all top layer mixture on the warm steamed bottom layer. Steam again for 20 to 25minutes till set. Leave till completely cool before cutting into pieces.

  • 3Kueh Pulot SerikayaPANTONE(Glutinous Rice Serikaya)

  • Ingredients

    250g750ml100g150g

    1/2 tsp200ml

    250750

    100150

    1/2200

    pearl sagowatersugarwhite grated coconutsaltpalm sugar syrup

    PANTONE 7529CPANTONE 430C Tropical. Refreshing.

    Wealth. Luxurious. Prestige.

    Method

    750

    1

    Bring water (750ml) to boil, add soaked sago, stir continuously till transparent and thick. Remove from heat.

    In a pot, cook the white grated coconut with sugar, palm sugar syrup and salt till well mixed and thick. Set aside.

    Pour the cooked pearl sago into a jelly mould till half filled and add 1 tbsp of coconut fillings, then top it up with the cooked sago again to seal it. Repeat till all ingredients used up Chill in fridge till ready to serve.

  • 4Abok-Abok SaguPANTONE(Sago Cake)

  • Ingredients

    500g150ml200ml

    1/2 tspSome

    5500ml200g

    1/2 tsp50g

    2 tsp1/2 tsp

    5001502001/2

    5500

    2001/2

    502

    1/2

    Bottom Layerglutinous ricecoconut milkwatersaltblue-pea flower colouring

    Top Layereggscoconut milksugarpandan pasterice flourcorn floursalt

    PANTONE 7528C

    PANTONE 7494C Natural. Balance. Healing.

    Purity. Fragrance.

    Method

    3015

    2530

    Bottom Layer: Drain glutinous rice, place it in a cake tin with a bed of pandan leaves. Add coconut milk, walter, salt and stir.

    Steam it for 30minutes, then sprinkle with the blue-pea flower colouring. Continue to steam for another 15minutes till cooked. Allow to cool slightly, then press the warm glutinous rice using a piece of banan leaf to make it compact.

    Top Layer: In a mixing bowl, beath the eggs and sugar till dissolved. Add the coconut milk, pandan paste and continue to whisk, gradually add the rice flour and corn flour bit by bit till completely well mixed. Add salt.

    Pour the mixture by sifting on the warm steamed cooked glutinous rice. Steam it for 25 to 30minutes till set. Leave to cool completely before cutting into pieces.

  • 5Kueh Puteri SarlatPANTONE(Glutionus Rice Sarlat)

  • Ingredients

    500g150ml

    1/2 tsp3 5 few

    250g100g50g

    100ml

    5001501/2

    3 - 5

    250100

    50100

    Pulotglutinous ricecoconut milksaltpandan leavesdried blue pea flowers

    Fillingsgrated white coconutpalm sugarrock sugarwater

    PANTONE 2985C

    PANTONE 290C

    PANTONE 7516C Natural. Refreshing.Kindness. Beauty.

    Peaceful. Serene.

    Method

    253010

    1015

    1021/2

    Drain the glutinous rice and add coconut milk, water, salt and pandan leves. Steam it for 25 to 30minutes. Remove and use a fork to flake the rice, then sprinkle the violet blue colouring on the rice. Continue to steam again another 10 minutes till completely cooked. Set aside to cool.

    In a small pot, boil the palm sugar, rock sugar with water. Sift and set aside.

    Mix the grated coconut with palm sugar syrup and cook it at low heat for about 10 to 15minutes. Set aside.

    Cut banana leaves into 10cm square pieces. Scoop 2 tbsp of cooked glutinous rice and place it in the centre of leaf. Then top it up with 1/2 tbsp of Fillings. Fold up the two sides to the centre to overlap slightly where the Fillings are shown. Ready to serve.

  • 6Pulot IntiPANTONE(Glutinous Rice with Fillings)

  • Ingredients

    250g200ml100g

    1/2 tsp250g

    few drops

    250200

    1001/2

    250

    glutinous ricepandan juicegrated white coconutsalt palm sugarpandan paste food colouring

    PANTONE 1545CPANTONE 722C Sensous in nature. Soothing.

    Strength. Power.

    Method

    In a large mixing bowl, place in glutinous rice flour, and add and pandan juice little and little and knead well till form smooth pliable dough.

    Pinch a small amount of dough (about the size of a calamansi lime) and roll It in your palm to form a smooth ball. Make a small well in the centre of the dough and fill it with chopped palm sugar. Pinch dough to seal, roll into balls again.

    In a pot of boiling water, drop the balls in the simmering pot and when it floats, remove them with a slotted spoon and allow the excess water to drip off.

    Drop the balls gently on grated on the grated coconut and coat it evenly, then transfer to a plate to serve.

  • 7Onde-OndePANTONE(Glutinous Rice with Fillings)

  • Ingredients

    60g20g20g

    175g125ml200ml

    1/2 tsp

    30g30g

    250g1/4 tsp

    602020