Kuih Cara Berlauk
I have always enjoyed buying Kuih Cara Berlauk as I assumed it was difficult & time consuming to make.
I have always enjoyed buying Kuih Cara Berlauk as I assumed it was difficult & time consuming to make. When I actually got around to cooking it, I regretted not cooking this myself, all this time!! It was so easy to make and utterly delicious...straight from the stove. The outer layer is almost crunchy & the inner batter is so delicate & soft when eaten immediately. The tiny chunks of beef makes it taste so luxurious & the chopped chinese celery & chilli gives a nice texture to the munch!
Ingredients
- batter:2 cups flour
- coconut milk1 egg2 cups
- salt1 tsp
Instructions
- 1.
Put all the ingredients in a bowl. Beat with a whisk till well combined.
- 2.
Heat a solid-brass kuih
- 3.
Dip a knotted screwpine leave into oil & drizzle over the mould.
- 4.
Pour the batter into the holes on the mould.
- 5.
Put about 1/4 tsp (about 3 pieces of meat) in the centre of the batter.
- 6.
Sprinkle with chopped chinese celery & a piece of red chilli.
- 7.
Once the batter is set, remove from mould & serve. Repeat process until all the batter & filling is finished.
- 8.
The recipe should make more than 50 Kuih Cara.Ingredients for topping:1 cup beef chopped into tiny pieces or 3/4 cup of minced beef (I prefer meat pieces)1 tbsp cooking oil1 onion chopped finely1 slice of ginger, chopped finely1 tsp salt1 tsp pepper1 handful of finely chopped chinese celery1 large red chilli, chopped coarselyMethod for making topping:
- 9.
Heat oil in a pan. Sautee' onions & ginger.
- 10.
When the onion softens, put in the beef (you may boil the beef first to reduce the sautee'ing time....which is what I did)
- 11.
Flavour with salt & pepper. Put aside to cool & use as needed.