'https://www.youtube.com/channel/UCdNO3SSyxVGqW-xKmIVv9pQ/join www.settime2588.com www.facebook.com/settime2588 instragram: settime2588 www.twitter.com/settime2588 Exotic Singapore Street Food in Old Airport Road Hawker Centre Fried Fish and Seafood Grilling Chicken Wings Crispy Puff with Sardine, Chicken, Curry, Black Pepper Malay Kueh and Pumpkin Cake. Malaysian Sweet Bomb \'Jemput-Jemput\' Jemput-jemput (also called cekodok, cokodok, cucur kodok or cucur) is a traditional Malays fritter snack in Malaysia, Brunei and Singapore that is made from flour and then fried. It is usually round in shape and tends to vary in size. There are many varieties of this snack, some using banana, anchovies or prawns, onion or maize Kueh are bite-sized snack or dessert foods originating from Malaysia. It is a term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In Malaysia, Brunei, Singapore and Indonesia to refer to sweet or savoury desserts. Kueh are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries. In almost all Malay kueh, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). Their base and texture are : rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called \"green pea flour\" in certain recipes). Soon Kueh is a popular Teochew snack in Singapore. The dumpling-like kueh is filled with a fragrant mixture of shredded bamboo shoots, turnip and dried shrimps wrapped in a smooth rice-tapioca flour skin..'
See also:
comments