36 Kuih Cara Berlauk

First day of work week in fasting month. Hopefully everything goes on smoothly & I can go home cun2 at 5.00 to prepare for iftar. Tonight is going to be a buzy night for me. I have planned for something and may Allah grant me the ease of doing as per what I had mapped out, insyaAllah & aminnn..

I made this kuih cara berlauk yesterday for iftar. Recipe is easy peasy although personally I think it could be better. Maybe without tasting the 'lauk' having made for the first time in Ramadhan, I may have misjudged a bit on the recipe part...my bad. Still good though, no fault of the recipe but I crave for one kuih cara berlauk that I tasted before..Now that one was really superb but then it was my mom who gave them to me who got it from her guru ngaji. Her guru ngaji in turned had ordered it from some lady. I don't think I can get hold of the recipe as it was pre ordered kuih. Fret not, I will try again making this kuih during my 'off days' so that I can get as taste of the 'lauk' & adjust it accordingly. Ok guys...have a good week ahead!

Ingredients:

For the batter
2 cups multipurpose flour
2 cups water
1 cup coconut milk ( I used half packet of coconut powder)
1 egg
1 tespn salt
A little tumeric powder to colour the batter yellow
*Mix all ingredients and filter.

For the filling
1 cup minced meat
1 onion
1 clove garlic
1/2 teaspn black pepper
1 tespn curry powder
1/2 teapn tumeric powder
1/2 tblspn oyster sauce
1 tblspn chillie sauce
Salt and sugar to taste
* Stir fry as usual.  

Method : 

1. For the batter, mix well and filter into a jug with long nozzle for easy pouring. 

2. Grease the mould with cooking oil using screwpine leave or pastry brush. 

3. Pour in the batter 3/4 full into the mould not to let overflows. Put on the lid (I recommend casserole lid coz you can see thru) and wait until the batter half-cooked. 

4. Put in the fried minced meat. Garnish with chillie or spring onion/celery. 

5. Put on the lid and leave to cook. 

6. Take them out using toothpick or fork. Serve warm.

Source: RinnChan