God willing, tomorrow we will step into the new year 2023. May 2023 bring more happiness for all of us. Amen.
Last night I went to Shah Alam with Juita for a stock account opening. While there, we stopped at a famous restaurant in Section 10. I bought some side dishes to take home. Prices here are indeed expensive, as expected.
What's not satisfying is that the grilled stingray I bought looks raw and not fresh. Ugh, I didn't feel like eating it. This is not the first time, once I bought stuffed croaker fish. When it was time to eat, the filling was also raw. No one ate it. I just had a bit of crispy outside of the stuffed coconut.
I'm not sure if restaurants like this, the owner occasionally checks the quality because I'm sure these dishes are cooked by their workers who might no longer feel like eating the food they cook every day.
I'm angry because the stingray is not thick or big, it shouldn't be raw. Although the banana leaves that wrap it look withered, but the filling is uncooked.
Nowadays, everything is expensive. People don't have money to waste by paying for food that can't be eaten. So any food merchants, make sure the food you sell is edible. If I ate there, I would definitely show it to the owner. But this is brought home.
I often make kuih keria and chek mek nolek cakes every time I have sweet potatoes at home. These cakes are not only easy to prepare but also very delicious. If bought, their prices are also relatively expensive.
There are various versions of kuih keria. Some put a little rice flour in the dough. In short, it has been modernized. And the most famous is kuih keria sugar Melaka. But I still like the traditional version that has not been forgotten by time.
Traditional Doughnut Cake
Ingredients
335 grams grated sweet potato
3.4 cup wheat flour
Instructions
Boil sweet potato until tender. Mix in wheat flour until a dough forms.
Take 35 grams of dough and form into a ball. Flatten the ball slightly with your palms. Dip your finger in some cooking oil and make a hole in the center.
Heat oil and fry until golden brown. Remove and drain. Let it cool briefly before serving.
Sira Ingredients
1.4 cup sugar + 2 tablespoons sugar
1.4 cup water + 2 tablespoons water
1 tablespoon wheat flour
Instructions
Boil water, add a few drops of oil and sugar until it boils and foams, then reduce to a low heat. Add the fried doughnuts and stir well.
Add the wheat flour and turn off the heat. Continue stirring until the flour dissolves. Keep stirring until the sugar sticks and dries on the cake.
Note
Adding a small amount of rice flour makes the cake crispy on the outside but soft on the inside. Rice flour also makes the cake absorb less oil.
Tip Using a little oil when straining the cake makes the result shiny and the strainer smooth because the sugar syrup sticks to the cake instead of the strainer.
Using wheat flour as a binding agent in straining results in a long-lasting result (slower to dissolve).
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