Asean Savoury Kuih Muih Pedas

ONCE YOU BITE, YOU WILL FEEL THE SPICY TASTE

ASEAN SAVOURY
KUIH MUIH

KUIH MUIH PEDAS ASIA

10 RECIPE OF KUIH MUIH
SAVOURY IN MALAYSIA

THE FAMOUS SAVOURY KUIH MUIH

BOOKS CONTENT

FIRST EDITION 2
VISION AND MISSION 3
PREFACE 4
ACKNOWLEDGEMENT 5
ABSTRACT 6
MEASUREMENT AND WEIGHT 7- 8
MAIN INGREDIENTS 9 -10
BEBOLA PULUT SERUNDING 11 - 12
CUCUR BADAK 13 - 14
CARA BERLAUK 15 - 16
KARIPAP SARDIN 17 - 18
KETAYAP SAMBAL BILIS / KUIH GULUNG 19 - 20
OTAL - OTAK 21 - 22
POPIA BERSIRA PEDAS 23 - 24
PULUT PANGGANG 25 - 26
PUNTEN 27 - 28
TALAM BERLAUK 29 - 30

FIRST EDITION

ALL RIGHT RESERVED. NO PART OF THIS PUBLICATION BE REPRODUCED,
DISTRIBUTION OR TRANSMITTED IN ANY FORM OR BY ANY MEANS, INCLUDING,

PHOTOCOPYING, RECORDING OR OTHER ELECTRONIC OR MECHANICAL
METHODS, WITHOUT THE PRIOR WRITTEN PERMISSION OF THE PUBLISHER, EXCEPT
IN THE CASE OF BRIEF QUOTATIONS EMBODIED IN CRITICAL REVIEWS AND CERTAIN

NON COMMERCIAL USES PERMITTED BY COPYRIGHT LAW. FOR PERMISSION
REQUESTS WRITE TO THE PUBLISHER.

PERPUSTAKAAN NEGARA MALAYSIA PERPUSTAKAAN
POLITEKNIK SULTAN IDRIS SHAH

PUBLISHED I BY : -

POLITEKNIK SULTAN IDRIS SHAH
SUNGAI LANG, 45100, SUNGAI AIR TAWAR

TEL : - 03 - 32806200

PRINTED BY : -

PRINT EXPERT SHAH ALAM
20 JALAN BUNGA TANJONG 2/16

SHAH ALAM, SELANGOR

EDITOR : -

MOHD ASHFI BIN SUHADAK
NURUL ATIQAH BINTI MOHAMMAD SOFFIAN
MUHAMMAD FAIQ AINUDDIN BIN ABU HASSAN

GRAPHIC : -

NURUL ATIQAH BINTI MOHAMMAD SOFFIAN
MUHAMMAD FAIQ AINUDDIN BIN ABU HASSAN

PROOF READER : -

NORLIZA BINTI MOHAMED

2

VISION AND MISSION

WE WILL FIGHT TO PRODUCE
QUALITY PRODUCT AND INNOVATIVE WITH NOBLE
OBJECTIVE TO SPREAD BENEFICIAL AND USEFUL
KNOWLEDGE TO SOCIETY.

WE WILL PRODUCE OUR PRODUCT SOMETHING
SPECIAL WITH DISTINCTIVE
PERSPECTIVE, AUTHORITATIVE, LIGHT, INSPIRATIONAL, 
WITH CONTENT THAT COMPELLING AND EASY TO BE
EXERCISED.WE WILL GIVE

QUALITY ASSURANCE THAT IS EQUIVALENT WITH
INTERNATIONAL STANDARD AND MARKETING
SYSTEM THAT WIDE AND DETAILED.WE
WILL ENDEAVOUR TO MUDDLE THIS DESIRE WITH 
SOLID PROGRESS, QUALITY
IMPROVEMENT AND PRODUCTIVITY WITH LATEST
TECHNOLOGY APPLICATION.

HERE WE GIVE SOME SUPPORTIVE WORD FOR THOSE WHO ARE
TRYING OR LEARN TO MAKE KUIH MUIH SAVOURY :

 

“ MEMASAK BUKAN SEKADAR MENGIKUT

RESIPI SERTA LANGKAH - LANGKAH YANG DIBERIKAN TAPI UNTUK

MENGAJAR KAMI UNTUK

MEMPELAJARI SESUATU YANG BARU DALAM KEHIDUPAN KAMI.

TANPA ILMU PENGETAHUAN DAN SENI

MEMASAK, HASIL SAJIAN PASTI AKAN BERBEZA RASA DAN RUPA

BENTUKNYA SERTA BAU DAN

LAIN LAIN. ITULAH INDAHNYA DAN MENGAPA KAMI PERLU

MEMPELAJARI SENI MEMASAK

DALAM KEHIDUPAN !. “

3

PREFACE

ASSALAMUALAIKUM WARAHMATULLAH HI WABARAKATU,

ALHAMDULILLAH, WE ARE VERY GRATEFUL FOR THE GOD DIVINE GIFTS
AND BLESSINGS, WE ARE SUCCESSFULLY COMPLETED THIS FINAL YEAR
PROJECT. FOR THAT WE ARE WANTED TO EXPRESS OUR DEEPLY
APPRECIATETION TO OUR SUPERVISOR ENCIK MOHD ASHFI BIN
SUHADAK AND TO OUR SUPERVISING LECTURER , FOR ASSIGNING US
THIS INTERESTING PROJECT.

HE IS ALSO HELPED US A LOT DURING THE PROCESS OF ESTABLISHING
THIS ASSIGNMENT. WE ALSO WANTED TO THANK EACH AND EVERY
PERSON WHO HELPED US DIRECTLY OR INDIRECTLY THROUGHTOUT THE
PROCESS OF REALIZING THIS TASK. 

THERE IS A LOT OF KNOWLEDGE THAT WE CAN LEVERAGE AS WE
COMPLETE THIS TASK. NOT FORGETTING OUR PAENTS WHOM HAVE
PROVIDED US A LOT OF ASSISTANCE, MOTIVATION AND EMOTIONAL
SUPPORT FROM THE BEGINNING OF OUR PROJECT UNTIL THE LAST
MOMENT IN COMPLETING THIS ASSIGNMENT. WITHOUT THEM, OUR
PEOJECT WILL NOT BE AS SUCCESSFUL AS HOW IT IS NOW. ENDING
OUR APPRECIATION SPEECH, HERE IS SOME PANTUN FOR ALL OF YOU :

Kuih bangkit putih warnanya,
Dihidang sama kuih baulu,
Marilah cuba resepi lama,
Kekalkan warisan orang dahulu.

Ke Teluk Intan pergi bersantai,
Pergi bersama teman dan rakan
Tempeyek dan putu kegemaran ramai,
Menjadi hidangan sepanjang zaman.

4

ACKNOWLEDGEMENT

BISMILLAHIRAHMANIRAHIM AND
ASSALAMUALAIKUM WARAHMATULLAH

HIWABARAKATU,

FIRST OF ALL, THANKS TO ALLAH S.W.T FOR ALL THE HELP AND ASSISTANCE THAT WE

HAVE RECEIVED FROM THOSE INVOLVED IN THE MAKING
OF THIS RECIPE BOOK. IN THE PROCESS OF PUTTING THIS BOOK TOGETHER, WE
REALIZED HOW TRULY THIS GIFT IS FOR US TO DO OUR OWN FINAL YEAR PROJECT. WE
COULD NOT IMAGINE HOW THIS PROJECT CAN BE DONE WITHOUT FULL GUIDANCE
FROM MR. ASHFI BIN MOHD SUHADAK.
TO MR. ASHFI, NO WORDS CAN BE EXPRESSED FOR ALL THE WISDOM, SUPPORT,
EFFORT AND IDEAS YOU HAVE CONTRIBUTED TO US. WE ARE GRATEFUL TO HAVE A
GOOD AND SUPPORTIVE SUPERVISIOR WHO IS WILLING TO CORRECT OUR MISTAKES
TO MAKE IT BETTER.
 
LASTLY, TO THE MEMBERS OF OUR GROUP, THIS PROJECT HAS BROUGHT US TOGETHER
THROUGH THICK AND THIN IN OUR LIFE. IT IS AMAZING THAT WE FINALLY MAKE THIS
BOOK A REALITY DUE TO HARD WORK AND SUPPORT AMONG THE GROUP MEMBERS.

5

ABSTRACT

KUIH MUIH SAVOURY IS
A COMMON NAME FOR A
SWEET OR SAVOURY / SPICY
CONDIMENTS MADE FROM
CHILLIES, SPICES, HERBS
AND SOME AROMATIC. IT
HAS A COMPLEX FLAVOUR
THAT IS ALL AT ONCE SPICY,
HOT AND SWEET. KUIH MUIH
SAVOURY ARE TAKEN AT ANY
TIMES FOR THOSE WHO ARE
REALLY LIKES TO HAVE THEM.

KUIH MUIH PEDAS ARE
USUALLY USE CHILLIES
AS A BASE FOLLOWED BY
A LITTLE VARIETIES OF
INGREDIENTS LIKE BELACAN,
LEMONGRASS, SALT, SUGAR,
WHEAT FLOUR, SPICES AND
SO ON, THE MIXTURE OF
ALL THE FRESH INGREDIENTS
WILL PRODUCE A DISTINCT
AROMA THAT WILL MAKE THE
KUIH MUIH SAVOURY MORE
DELICIOUS.

KUIH MUIH SAVOURY ARE
POPULAR IN MALAYSIA AND
INDONESIA, KUIH MUIH IS
CONSIDERED AS A HEALTHY
CONDIMENTS, BELACAN IS A
GOOD SOURCE OF PROTEIN,
VITAMIN D, B AND IT IS LOW
IN SATURATED FAT. 
 

6

MEASUREMENT AND WEIGHT

7

8

MAIN INGREDIENTS

serai ( lemongrass )

(ciclhi ialplii)

ba(wgaanrglicpu) tih

baw( aonngiomn e)rah

9

ikam bilis
( anchovies )

kunyit
( turmeric )

daun pisang
( banana leaf )

telur
( egg )

10

10 RECIPES TO LEARN AND TRY

BEBOLA PULUT
SERUNDING

11

INGREDIENT

FOR GLUTINOUS :

1 kg Glutinous Rice – Washed and Drained
1 liter Coconut Milk
1-2 Pandan Leaves
Salt to taste

PREPARATION :

1. Put glutinousrice, coconut milk, pandan leaves and salt into a steamer and cover with
lid.Cook for 15 minutes. Gently stir the rice every 5 minutes.

2. When rice is cooked, remove the lid. Cool rice for 1 minute. Scoop the desired amount
of glutinous rice into a small bowl to make a round shape. Roll the rice onto the floss.
Put the rolled rice onto a plate and ready to serve.

FOR THE FILLINGS : -

1/2 Grated Coconut
50 gm Shrimp
2 tsp Tumeric Powder
Brown Sugar
Lime Leaves
Tamarind Juice
Cooking Oil
Salt to taste

PREPARATION :

1. Lightly fry the grated coconut until they turn slightly yellowish. Set aside.

2. In a medium saucepan, heat oil and fry the ground paste for about 5-7 minutes until
fragrant. Stir the paste occasionally while frying to prevent it from getting burnt.

3. Add the shrimps. Stir for about 20 sec. Add the tamarind juice, grated coconut, sugar, salt,
lime leaves and turmeric powder. Lower the heat. Stir all ingredients well and cook until
the grated coconut gets drier. Be sure to stir regularly to prevent the mixture from sticking
to the bottom of the pan.

4. When the mixture is not soggy anymore, that’s the right consistency. Turn the heat off.
taste that the floss is a little sweet, sour and salty.

12

CUCUR BADAK

13

INGREDIENT

FOR THE DOUGH : -

100gm potatoes ( Boiled and Mashed )
100gm Puposr Flour
Salt To Taste

FOR THE FILLING : -

1/2 Grated Coconut
50gm Dried Shrimps
2 tbsp Red Onion *
2 tbsp Garlic *
2 tbsp Ginger *
2 tsp LemonGrass *
2 tspGalangal *
2 tsp TumericPowder
2 tbsp Chilli *
125ml Water
Banana Leaves
Salt to taste

PRPARATION : -

FOR THE DOUGH :

1. Boil the sweet potatoes in hot boiling water for 15 minutes.
2. Peel the skin off the boiled sweet potatoes and mash them in a big bowl
3. Mix the mashed sweet potatoes with flour and salt till a soft dough is formed. The dough

shouldn't be too sticky. If too sticky, add more flour to the mixture.
 

FOR THE FILLING :
1. Pound allthe (*) ingredients.
2. Soak thedried shrimps in hot water for 15 minutes and then pound them. Set aside.
3. Heat 2tablespoons of cooking oil and add in the pounded ingredients plus the pounded

dried shrimps. Fry till fragrant.
4. Add in the grated coconut and mix well.
5. Add in salt and sugar to taste
6. Set aside and let it cool.

 
FOR THE WRAPPING :

1. dust hands with some flour and take a bit of dough (about the size of a small ball), flatten
it and put the filling in the middle.

2. Cover the filling and press one small shrimp on top of the dough.
3. Heat oil and fry till golden brown.
4. Ready to serve.

14

CARA BERLAUK

15

INGREDIENT

FOR THE BATTER :
75 gm Plain Flour
1 Egg (Size A)
165 ml Coconut Milk
1 tbsp Vegetable Oil / Olive Oil
A pinch of Salt
1/8 tsp Turmeric Powder or Yellow Food Colouring

FOR THE FILLING :-
100gm Minced Beef
4 Shallots, Chopped
2 Garlic, Chopped
1 ½ tsp Curry Meat Powder
1/2 tsp Sugar
1/4 tsp Salt
1 tbsp Celery Leaves (Daun Sup)
1 tbsp OnionL eaves (Daun Bawang)
1 tbsp Cooking Oil

FOR GARNISHING :

3 tbsp finely sliced Spring Onion
1 Red Chilli

          PREPARATION :

1. To make the batter, mix all ingredients in a mixing bowl. Strain the
batter. Set aside to rest.

2. To make the filling, heat the cooking oil in a wok, saute chopped shallots
and garlic till aroma. Add in minced beef, stir fry till colour changed. 

3. Add in curry powder and salt. Stir fry to mix well till cooked. Set aside.
4. Heat up the mould over low heat on a gas stove.
5. When the mould is hot, grease the cavity with cooking oil. 
6. Spoon batter into each cavity almost 90% full (about 1 tbsp). Cook till the sides

turned slightly harden. Then spoon cooked minced beef at the centre of each batter.
7. Top with chopped spring onion and red chilli, close with a lid, cook till golden

brown (about 3-4 mins).
8. Remove the kuih with a skewer and serve warm or cold.

16

KARIPAP
SARDIN

17

INGREDIENT

WATER DOUGH :
300 gm Wheat Flour
½  tsp Salt
½ Egg, beaten
½ cup Water
1 tbsp Vegetable Oil

 
            OIL DOUGH :
150gm Wheat Flour
100gm Butter

 
            FOR THE FILLINGS :

1 tin of Sardine in Tomato Sauce (about 200g), lightly mashed with a
fork
1 Brown Onion, diced
1 clove Garlic, chopped
2 Red chillies, chopped
1 large Potato, diced and steamed till cooked
3-4 tbsp Tomato Sauce
¼ cup Water
Salt and Sugar to taste

 
 
  PREPARATION :

1. To make the water dough : Place flour and salt in a mixing bowl. Add
egg and oil and swirl it through the finger. Add water and swirl through
until combined. Knead into a smooth dough. Leave aside to rest for 10
minutes. Divide into 2 portions.

2. To make oil dough : Rub butter into the flour to form an oily dough.
Divide into 2 portions. 

3. To make the filling : Heat wok with 1 tbsp oil. Fry garlic, onions,
chillies, and add the rest of the ingredients, and fry until the potatoes
have absorbed the sauce. Add more water if necessary. The filling
should be moist, not dry. Leave to cool.

4. To make pastry : Wrap oil dough inside water dough. Flatten the dough
and roll up. Repeat the process. Cut the rolled up dough into two. Shape
into a circle. Add filling and seal the sides. Pinch the edges to form a
scallop design. Deep fry puffs in hot oil till colour changes to golden
brown.

5. Ready to serve.

18

KETAYAP
SAMBAL BILIS

19

INGREDIENT

KETAYAP / KUIH GULUNG SKIN :

PANDAN JUICE
5 PANDAN LEAVES - CHOPPED
3-4 TBSP WATER
 

CREPE BATTER :
120 gm Flour
1 Egg
300 ml Coconut Milk
¼ tsp Salt
3 tbsp Pandan Juice
 

DRIED ANCHOVY SAMBAL :

½  cup Dried Anchovies (ikan bilis), rinsed and dried with paper towel
4 Fresh Red Chilli, deseeded and roughly chopped
8 (100 g) small Shallots
3 Garlic
1 tbsp Tamarind Pulp + 1/2 cup water
1 tbsp Sugar
1 tsp Salt
1 small Brown Onion, thinly sliced
4 tbsp Oil
 
 

PREPARATION :

STEP 1 - TO MAKE THE SAMBAL :

1.  Deep fry the anchovies in hot oil until golden brown and crisp. Set aside
2.  Mix the tamarind pulp with water. Squeeze out the tamarind juice from the pulp and discard the seeds.
Strain through a fine sieve. Set aside until needed.
3.  Blend fresh red chilli, shallots and garlic until it forms a fine paste.
4.  Heat oil in a wok, add the paste and fry under low heat until it's aromatic, about 8-10 minutes.
5.  Add the tamarind juice to the paste together with sugar and salt. Stir and mix well.
6.  Add brown onion and continue to stir fry until the onion has soften a little but still have slight texture,
around 2-3 minutes.
7.  Add the fried anchovies and give it a good stir. Let it cool.
 

STEP 2 - TO MAKE THE PANDAN JUICE :

1.  Put the pandan leaves and water in a blender and blend for a minute. Wrap the blended pandan leaves in
a cheese cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.
 

STEP 3 - TO MAKE FOR CREPE BATTER :

1.  Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the
salted coconut milk and 3 tablespoons pandan juice. Set aside.
2.  Heat up a shallow frying pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the
batter in the center and swirl the pan to coat it form a thin crepe of about 13 cm in diameter.
3.  When the crepe is cooked, transfer it onto a chopping board.
4.  Place 2 heaped teaspoons of filling on the crepe and roll it up like a spring roll.
5.  Ready to serve.

20

OTAK OTAK

21

INGREDIENT : -

1 Banana Leaf, cut into 20 x 18 cm
pieces, soak in hot water to soften the leaf
500 g  Tenggiri Fish Fillet, slices
20-30  Daun Kaduk
 

CUSTARD INGREDIENTS :
2 eggs
1 cup Coconut Milk
2 tsp Rice Flour
3 Lime Leaves, finely sliced
1 tsp Salt
1 tsp Sugar
 

SPICE PASTE :
10 Shallots
3 cloves Garlic
5 Fresh Red Chilies
4 Dried Red Chilies
2 stalks Lemongrass
1 inch Galangal
1 inch Turmeric
20 gm Shrimp Paste, toasted

PREPARATION :

1. Chop the spice paste ingredients and blend in a food
processor until fine. Combine the custard ingredients,
add in spice paste and mix well.

2. Place 2-3 kadok leaves in the center of a banana leaf.
Top with 2-3 slices of fish fillet and 2 tbsp of the
custard mixture.

3. Form a bundle by folding up both sides to meet in the
centre. Fold up both the ends and staple the middle
portion to secure. Make as many bundles of otak-otak as
possible.

4. Steam the bundles for 10 minutes over
5. rapid boiling water.
6. Unwrap the leaves and serve immediately.

22

POPIA BERSIRA
PEDAS

23

INGREDIENT

SPRING ROLL FILLINGS : -

2 tbsp of Flour
A little Water

FOR THE POPPY CORE :
2 cloves Garlic, finely chopped
1 single Seed, cut lengthwise
1 stick Carrot, grated rough
Cabbage Seeds, chopped coarse
1 large Onion, finely chopped
1 tbsp Oyster Sauce
2 tbsp Dried Shrimp, finely chopped
Sugar and Salt to taste

 FOR SPICY SALT SAUCE :
2-3 tbsp Cooking Oil
1 clove Garlic, finely chopped
1 clove Onion, finely chopped
2 tbsp of Chilli Powder
3 tbsp Chilli Sauce
2 tbsp Sugar
1 tbsp Vinegar to eat
Salt to taste
Sesame Seeds, seasoned or fried without oil

PREPARATION :

WAYS TO GLUE FLOUR

1.  Mix flourwith water gradually to form a thick paste.
 

WAYS FOR KIDS

1. Take a piece of poppy skin. Populate core and wrap neatly.
2. Glue the ends of the folds together with the flour / glue mixture.
3. Fry until yellow and crispy. Lift and set aside.

WAYS TO POP SPICY SAUCE
1. Heat oiland sauté garlic and shallots minced until golden brown.
2. Add the chilli powder and cook for a while until the oil has dissolved.
3. Add chilli sauce, sugar and vinegar. Cook until the sauce thickens and taste with salt.
4. When the sauce is cooked, pour the fried popia in a pan and stir in the sauce to coat all

surfaces. Make sure the popula is mixed quickly.
5. Lift and arrange on a plate. Sprinkle with sesame seeds for garnish.
6. Ready to serve

24

PULUT
PANGGANG

25

INGREDIENT

2 cups Glutinous Rice washed, soaked, and drained (use Thai
glutinous rice)
½ cup diluted Coconut Milk
1 tsp Salt
½ cup Dried Shrimp ( Washed and Drained )
3 Shallots
2 cloves Garlic
2 Lemon grass, thinly sliced
1-inch Ginger
2 tbsp Sugar
7 Dried Red Chilies, soaked in a hot water and drained
1 tsp Turmeric
2 tbsp Vegetable Oil
2 cups finely
Grated Fresh Coconut
Water ( Blending )
Banana Leaves

PREPAR ATION :
1.Make the spicy coconut filling : In a blender,

combine the dried shrimp, shallots, garlic,
lemongrass, ginger, sugar, salt, turmeric and
water. Blend until it makes a paste. Heat the oil
in a pan or wok. Saute the paste till fragrant.
Throw in the grated coconut and cook for 5
minutes over medium heat. If it becomes too dry,
add some water. Remove from heat to let it cool.
2.Make the steamed glutinous rice : In a bowl, add
the coconut milk and salt. Gently stir until the
salt is dissolved. Set aside. In a round container
lay flat some banana leaves and place the rice on
the top of the leaves. Steam for about 15 minutes.
3.Transfer the rice into a medium bowl and add
the coconut milk mixture. Mix well. Set aside.
4.Wrap the pulut panggang : Take a piece of
banana leaf. Place 2 tablespoons of rice in the
middle and flatten the rice using the back of the
spoon.
5.Place 2 teaspoons of the filling and put on top of
the rice.
6.Roll the banana leaf right from the bottom.
7.Flatten both edges and secure them with the
toothpicks.
8.Trim the excess edges with scissors.
9.Repeat this process until all rice is done.
10.Brush some oil on the leaves (upside down)
before grilling.
11.Grill for about 5 minutes each side.

12.Enjoy while it is hot

26

PUNTEN

27

INGREDIENT

FOR RICE : -

2 cups Rice
8 cups Coconut Milk
2 tbsp Salt
 

FOR SAMBAL :
100gm Dried Anchovies
2 Red Onions (blend)
2 Garlic Onions (blend)
1 cup Chillies (blend)
Tamarind Concentrate
1cm Shrimp Paste
3 tsp Sugar
2 tsp Salt
4 tbsp Oil
 

PREPARATION :

1. To make the rice, wash and cook in a pot. Once cooked,
shape using a plastic spoon and put on a plate.

2. To make the sambal, blend all ingredients.
3. Deep fry the anchovies in hot oil until golden brown and

crisp. Set aside
4. Mix the tamarind pulp with water. Squeeze out the tamarind

juice from
5. the pulp and discard the seeds. Strain through a fine sieve.

Set aside until needed.
6. 5. Heat oil in a wok, add the paste and fry under low heat

until it's aromatic, about 8-10 minutes.
7. 6. Add the tamarind concentrate to the paste together with

sugar and salt. Stir and mix well.
8. 7. Add the fried anchovies and give it a good stir. Let it

cool.
9. 8. Ready to serve with the rice.

28

TALAM
BERLAUK

29

INGREDIENT : -

FOR THE TALAM ( BATTER )

1 cup of Plain Flour
½ cup of Rice Flour
1 cup of milk (The original recipe calls for coconut milk)
2 cups of Water
Salt to taste

FOR THE FILLING : -
200 g Minced beef
½ cup of diced Red Onions
3 – 4 cloves of Garlic, diced
1 tbsp Curry Powder to marinate the minced beef
Salt and Pepper to taste
Sliced Red Chillies, Fried Shallots and Coriander for garnishing

1. First make the talam ( batter ). Mix all of the ingredients well and
drizzle a bit of oil.

2. Pour the cake base into the baking tin and bake for 5 minutes first,
at 200° C.

3. While the talam ( batter ) is baking, saute the onions until
translucent, then add in the minced meat. When the meat is well
cooked (aim for crispy), season with salt and pepper.

4. Drain the meat from the oil and set aside.
5. Take the tray cake out and put half of the cooked meat on top, not

too much as you want it to float onto the top of the cake. And some
of the cut red chilies.
6. Return the tray cake to the oven and continue to bake for another 25
minutes.
7. Remove from the oven, and let it cool down. Then when warmish,
add the remainder cooked meat, chilies and chopped coriander. For
more zing, add fried shallots.
8. Ready to serve.

30

SYNOPSIS

The proverb “Tak lapuk dek hujan, tak lekang dek panas” is suitable for Malay kuih muih. This cuisine is
one of the traditional recipes that would remain though the existence of other menus.

Malay kuih would always be the favourite of people even in functions. Making it is not that difficult.
Glutinous Rice, Coconut Milk, Grated Coconut, Flour, Pandan Leaf and Banana Leaf are among the
ingredients normally used. Malay cuisine is famous for its sweetness, salty and savoury. Or grilled,
steamed and fried.

It is suitable to be served in the morning or tea time in the evening. Among the Malay kuih are Pulut
Serunding, Cucur Badak, Cara Berlauk, Karipap Sardin, Ketayap Sambal Bilis and Popia Bersira Pedas.

This recipe book is to guide the readers the step by step method in making the Malay kuih. There are 10
recipes in this book that you could try. Thus, do not miss this great opportunity.