May 23, 2012
Kuih Bakar Berlauk
Funnily enough, I only discovered that I liked this other savoury version of Kuih Bakar a few years ago at my brother’s wedding. (Sorry – I don’t really know how to translate the word “berlauk” in English) For a long, long time, I decided that I was not going to like it (don’t ask me why as I don’t really have a valid reason for it), and so never did have the slightest inclination to even taste-test it.
Ironically, the only reason I got curious was when Silver Bullet tried it and then raved about it! And then, he got me hooked.
This one requires a little bit more work from the sweet Kuih Bakar, but worth the effort nonetheless. Here’s the recipe.
- 500g minced beef
- 1 tbsp curry powder
- 1 tspn cumin
- 1 tbsp coriander powder
- 1 small clove garlic, pressed
- 2 thin slices ginger, pounded
- 1 tspn white pepper powder
- 300g all purpose flour
- 3 eggs
- 350 ml water
- 200 ml coconut milk
- yellow colouring
- oil for frying
- Parsely
- Scallion
- Sliced red chilli
- Fry cumin, curry power and coriander without oil till golden brown and set aside
- Heat up some oil and add in ginger, pressed garlic. fry till a little browned.
- Add beef and white pepper. Then add back the mixture of cumin, curry powder, and coriander. Mix them up well till cooked
- When done, set aside.
- In separate bowl, mix flour, water, eggs, coconut milk and yellow colouring. Strain several times till the batter is smooth and creamy
- Add in the spiced meat which was fried earlier into the batter. Mix well
- Pour the mixture into a mould.
- One by one, add the sliced red chilli, scallion, parsely on each of the batter
- Bake in a 200 degree celcius over for 25-30 minutes or till evenly cooked
Mine turned out pretty well taste-wise, despite a somewhat a visually retarded look, without the parsely.