Staff Login

  • (e.g. someone@kara.com.my)

recipes

Quick Recipes, Easy Meal Ideas

Apam Balik (peanut & corns crepe)

Apam Balik (peanut & corns crepe)

A. DRY INGREDIENTS:

  • All Purpose Flour 1 cup
  • Sugar 2 Tbsp
  • Baking Powder 2 tsp
  • Salt (Fine) 1/2 tsp

WET INGREDIENTS:

  • Water 2/3 cup
  • Naco Coconut Milk 1/3 cup
  • Egg 1 egg
  • Unsalted butter or vegetable oil 2 Tbsp

TOPPING INGREDIENTS:

·         Corn Cream Style 6 tsp

·         Crushed Peanut 2 tsp

·         Coarse Sugar 1 – 2 tsp

 

METHOD

1.    In a bowl, mix well all (A) dry ingredients with whisk at the centre position of the bowl. (3 - 4 minutes)

2.    In another bowl, mix well all (B) wet ingredients with whisk. Melt the butter if wish to use butter. (3 - 4 minutes).

3.    Slowly add the wet ingredients into the dry ingredient a little by little. Mix well gentle but not too vigorous as to avoid forming issue in the gluten. (3 - 4 minutes)

4.    Heat a large skillet (non-stick or cast iron) over the medium flame. Fold a sheet of kitchen paper towel in half, and moisten or deep a bit with oil. Carefully rub the surrounding skillet with oiled towel paper as to avoid sticky impact at bottom. (3 - 4 minutes)

5.    Scoop 2 ladles of batter onto skillet for each crepe. Lift up skillet, slowly tilting until batter covers the base in a thin layer.

6.    Top with some sugar, crushed peanut and corn cream.

7.    Cook until surface of crepe have some bubbles and until underside turns golden. 

Jelly With Naco Coconut Cream

Jelly With Naco Coconut Cream

Ingredients:

  • 1 packet of agar-agar powder, 10g
  • 850 ml water
  • Naco Coconut Cream - 100ml (1/2 box of 200ml)
  • 180 g sugar

Method:

1)      Measure 850 ml water and pour into stainless steel cooking pot.

2)      Pour in 1 packet of agar-agar powder and 180g sugar. Stir well until the powder dissolved.

3)      Bring the solution to boil with medium heat, constantly stir to avoid burning at the bottom of pot.

4)      Add in 2 packets of 65ml Naco coconut cream. Gentle stir until the solution boil. Turn off heat once solution boiled.

5)      Pour the solution into a container. Let the solution cool down for approximately 1 hour and then keep in fridge.

6)      Bring out from fridge next day and cut into cube form 2 cm x 2cm.

 

Naco Coconut Cream Pancake

Naco Coconut Cream Pancake

A)Dry Ingredients

1.       All purpose flour (1cup)

2.       Sugar (2Tbsp)

3.       Baking Powder (2tsp)

4.       Salt (Fine) (1/2tsp)

B)Wet Ingredients

1.       Water (2/3cup)

2.       Naco Coconut Cream (1/3cup)(65ml)

3.       Egg (1egg)

4.       Unsalted butter or vegetable oil (2Tbsp)              

Method

1)      In a bowl, mix well all (A) dry ingredients with whisk at the centre position of

         the bowl (3-4mins)

2)      In another bowl, mix well all (B) wet ingredients with whisk. Melt the butter if wish

         to use butter (3-4mins)

3)      Slowly add the wet ingredients into the dry ingredient a little by little. Mix well

          gentlely but not too

         vigorous as to avoid forming issue in the gluten (3-4mins)

4)      Heat a large skillet (non-stick or cast iron) over the medium flame. Fold a sheet

         of kitchen paper towel in half, and moisten or deep a bit with oil.  Carefully rub

         the surrounding skillet with oiled towel paper as to avoid sticky impact at

         bottom. (3-5mins)

5)      Scoop out 1 full ladle of batter and pour onto a skillet to form a round

          pancake (3-4mins)

6)      Once the pancake done, transfer to a baking sheet or platter. Serve with your

          own favourite toppings (3-4mins)

 

                Cooking time: 10 minutes

                Serving: 6pieces

 

Pengat Nangka Naco Coconut Milk

Pengat Nangka Naco Coconut Milk

Ingredients

  • Sago (cooked) + water (2/3cup + 4cup)
  • Naco coconut cream 1box (200ml)
  • Water (3cup)
  • Pandan leaf (2pcs)
  • Gula Melaka (½ tsp)
  • Salt (fine) (¼ tsp)
  • Sugar (2Tbsp)
  • Jackfruit (5pcs)

Method

1)      Weigh and wash sago. Add water and cook. Once cooked, keep aside (6mins)

2)      Add water into the stockpot. Add Naco coconut milk 200ml. Stir until the mixture

         incorporated. Twist the pandan leaf and add into the mixture.

          Heat over medium flame (4mins)

3)      Add coarse sugar and gula melaka (chopped in a small pieces) Add salt and

         sago. Mix well (10mins)

4)      Remove the jackfruit seed and cut the flesh lengthwise. Add into the cook

          mixture (5mins)

5)      Ready to serve.

 

                Cooking time: 10 minutes

                Serving: 10 person

 

Sago Mango Gula Melaka

Sago Mango Gula Melaka

INGREDIENTS:

Item
  • 200gm Sago(cooked)
  • 1nos Mango Meat
Sauce
  • 200ml Kara Coconut Cream
  • 100ml Water
  • abit Salt

METHOD:

  1. Boil the brawn sugar, water and sugar for 10min.Put at side and let it cold
  2. Mix well the sauce and heat for 1min.
  3. Put sago into bow add in mango meat.
  4. Add in sauce and brown sugar and ready to serve.

JELI LAPIS KACANG MERAH DAN SANTAN KARA

JELI LAPIS KACANG MERAH DAN SANTAN KARA BAHAN:
    A)
  • 2 sudu besar serbuk agar-agar
  • 240 g. gula kasar
  • 300 ml. Kara coconut cream
  • 800 ml. air
  • 1 sudu kecil esen vanilla
  • ¼ sudu kecil esen kelapa
  • B)
  • 300 g. pes kacang merah (ada dijual dikedai barangan kek dan biskut)
  • 2 sudu besar serbuk agar-agar
  • 240 g. gula kasar
  • 300 ml. Kara coconut cream
  • 800-1000 ml. air
  • 1 sudu kecil esen vanilla
  • ¼ sudu kecil esen kelapa
  • 1 sudu kecil pewarna merah pekat

CARA MEMBUAT :

  1. A) didihkan semua bahan dan biar suam diatas api kecil.
  2. B) didihkan semua bahan dan biar suam diatas api kecil.
  3. Sediakan acuan dan tuang sedikit jeli panas A). Biar keras. Tuang pula jeli panas B) diatasnya. Biar keras.
  4. Lakukan proses yang sama dengan agar-agar suam A) dan B) dan ulang proses ini hingga acuan dipenuhi dengan agar-agar berlapis.
  5. Dinginkan dan potong kepingan nipis untuk hidangan.

TIP MASAKAN: jika suka, tambah kacang merah yang direbus tetapi belum dikisar dilapisan putih santan untuk kelihatan lebih menarik.

MINUMAN SEJUK BANDUNG SANTAN

MINUMAN SEJUK BANDUNG SANTAN BAHAN:
  • Gula sirap
  • 300 g. gula pasir
  • 150 ml. air
  • 1 helai daun pandan
  • ½ sudu kecil perisa pandan
  • 1 sudu kecil pewarna merah
  • 125 ml. gula sirap
  • 400-600 ml. Kara coconut cream
  • Ketulan ais dan air dingin secukupnya

CARA MEMBUAT :

  1. Gula sirap-didihkan semua bahan hingga gula larut. Alihkan dari api dan biar sejuk.
  2. Didalam bekas minuman campurkan gula sirap dan Kara coconut cream. Kacau rata dan masukkan ketulan ais serta tambah air dingin jika perlu. Kacau dan hidang.

TIP MASAKAN: untuk lebih enak lagi, campurkan jagung manis, cincau dan selasih.

Homemade Cendol

Homemade Cendol INGREDIENTS:
  • 50 g green bean flour ‘lek tau hoon’
  • 25 g cornflour
  • 450 ml pandan juice + ½ tsp lye water
  • 1/4 tsp salt

METHOD:

  1. Prepare a basin of ice water.
  2. Take about 6-8 long stalks of screwpine ‘pandan’ leaves, wash then liquidize with some water to yield 450 ml of ‘pandan’ juice
  3. Combine green bean flour, cornflour and sieved pandan juice.
  4. Set aside for 1 hour.
  5. Using a heavy based pot, cook cendol mixture on medium heat, stirring with a wooden ladle all the time, until it turns thick, translucent and glossy.
  6. Bring out your basin of ice water.
  7. Place cendol mould over the cool water basin.
  8. Transfer cendol mixture onto the cendol mould and press out using a metal bowl.
  9. Leave the cendol ‘noodles’ in the ice water for 15 minutes. Strain and it’s ready for use.

CENDOL GRAVY/SAUCE:

  • 1 packet *200ml KARA coconut cream
  • 1/2 tsp salt or to taste
  • Melted ‘gula melaka’ palm sugar to taste

Combine KARA coconut cream with salt and add sufficient palm sugar syrup to taste. Serve cendol over shaved ice and kara coconut gravy.

PENGAT NANGKA NACO COCONUT MILK

PENGAT NANGKA NACO COCONUT MILK A. DRY INGREDIENTS:
  • Sago 2/3 cup
  • + water 4 cup
  • Naco coconut milk 1 box(200mL)
  • Water 3 cup
  • Pandan leaf 2 pcs
  • Gula Melaka 1/2 tsp
  • Salt (fine) 1/4 tsp
  • Sugar 2 Tbsp
  • Jackfruit 5 pcs
METHOD
  • Weigh and wash sago.
    Add water and cook.
    Once cooked, keep aside. (6 mins)
  • Add water into the stockpot.
    Add Naco coconut milk 200ml.
    Stir until the mixture incorporated.
    Twist the pandan leaf and add into the mixture. (4 mins)
  • Heat over medium flame.
  • Add coarse sugar and gula melaka (chopped in a small pieces)
    Add salt and sago.
    Mix well. (10 mins)
  • Remove the jackfruit seed and cut the flesh lengthwise.
    Add into the cook mixture.
    Ready to serve. (5 mins)