10 Best Delicious & Easy Evening Cookies or Cake Recipes Since You are at Home Again

10 Best Delicious & Easy Evening Cookies or Cake Recipes Since You are at Home Again

Don’t know what to cook as an afternoon tea? FEEL to share some simple, delicious, and appetizing cake recipes that you can try to cook for the family. These recipes are not only delicious but also suitable to be enjoyed at any time.  Let’s see the list of the most popular afternoon tea dishes among Malaysians. Good luck.

 

 

Fried POTATOES & SOTONG

MATERIALS:

• 420gm of wheat flour
• 250ml air
• 125ml of milk
• 8 squid | finely sliced
• 2 potato seeds | disagat
• 5gm of salt
• A little pepper
• The oil for frying

HOW TO COOK:

1. Mix flour with water and milk until well combined. Add salt and pepper. Add the squid and potatoes. Mix until well combined.
2. Heat a lot of oil in a pan. Take a spoonful of the mixture and put it in the pan.
3. Fry until golden or until cooked through. Toskan.
4. Serve with the sauce of choice.

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Chef Info: In addition to the use of milk, fresh cream can also be used in the preparation of this curry.

 

KARIPAP INTI KELEDEK & AYAM

MATERIALS A:

• 500gm of wheat flour
• 200ml air
• 125ml of cooking oil
• 60gm margarine

MATERIALS B:

• 2 sweet potato seeds | cleaned and small dice
• 125gm of boiled chicken
• 60gm of curry spices
• 1 large onion | finely chopped
• 1 stalk of curry leaves
• Salt to taste
• Sugar to taste

HOW TO COOK:

1. To make the skin of the curry, heat the margarine with the oil until all the ingredients are melted and completely hot. Pour the mixture of margarine and hot oil into the wheat flour and mix until smooth.
2. Once warm, knead until well blended while adding water little by little until it becomes a soft dough. Rest for an hour.
3. To make the core, heat the oil in a pan. Saute the onion until fragrant. Add spices and curry leaves. Add a little water.
4. Add the sweet potatoes and add enough water and boil until the sweet potatoes are soft. Add the chicken, salt and sugar to taste. Boil for a few minutes until the core is dry. Cool.
5. Grind the curry skin and apply using the curry mold. Place a spoonful of the filling and tidy it around. Fry the curry leaves until golden brown.

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Chef Info: To make sure the dough is really soft, rest it for an hour before kneading.

 

POPIAH FRIED VEGETABLES

MATERIALS:

• 10 pieces of poppy skin
• 6 shrimps | chopped
• 250gm long cabbage slices
• 1 radish stalk | shredded
• 125gm sengkuang | cut into small lengths
• 5 small onion seeds | finely mashed
• 4 cloves garlic | finely mashed
• Salt to taste
• Pepper to taste

HOW TO COOK:

1. Heat a little oil in a pan and sauté the pounded ingredients until fragrant. Add the shrimp and all the other vegetables.
2. Add salt, pepper and sugar to taste. Cool the core for a moment.
3. Take a spoonful of the filling and place on top of the poppy skin, roll neatly. Fry the popia in plenty of oil until golden and toss.
4. Serve with the sauce of choice.

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Chef Info: The use of shrimp can be replaced with crab filling.

 

SERUNDING GRILLED PULUT

MATERIALS A:

• 300gm glutinous rice
• 250ml concentrated coconut milk
• Salt to taste
• Banana leaves / leaves squeeze to taste

MATERIALS FOR CONSULTING:

• 200gm of fresh shrimp | cleaned and roughly chopped
• 50gm dried shrimp | finely ground
• 1 grated coconut seed | taken white only
• 2 lemongrass stalks | finely ground
• 4 red chilies | mashed
• 5 red onion seeds | mashed
• 4 cloves garlic | mashed
• Salt to taste
• Sugar to taste

HOW TO COOK:

1. Soak glutinous rice for 30 minutes. Steam until half cooked. Pour the coconut milk mixed with a little salt over the glutinous rice and steam again until tender. Set it aside.
2. To make serunding, sauté the mashed onions until fragrant. Add the lemongrass and grated coconut and sauté for a few minutes.
3. Add shrimp, salt and sugar. Saute until the prawns are cooked and the floss becomes quite crispy.
4. Take a banana leaf or a nyirik leaf. Place a tablespoon of steamed glutinous rice and flatten.
5. Fill the core and wrap the wrapper. Bake until leaves are slightly wilted and roasted glutinous rice is cooked.

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Chef Info: Glutinous rice can be grown using banana leaves or nyirik leaves

 

PULUT TANAK SAMBAL BILIS

MATERIALS A:

• 500ml concentrated coconut milk
• 50ml air
• A little bit of salt

MATERIALS B:

• 100gm anchovies | fried dry
• 10 seeds of rice chili | ground
• 2 green chilli seeds | ground
• 5 onion seeds | ground
• 4 garlic cloves | ground
• 1 large onion pumpkin | cut round
• 5ml tamarind water
• A little belacan
• Salt to taste
• Sugar to taste

HOW TO COOK:

1. Combine all ingredients A in the pot. Cook until glutinous rice is cooked.
2. To make sauteed chili sauce, heat cooking oil in a skillet. Saute the ingredients so that the smell increases.
3. Add belacan, onion and a little water. Add salt and sugar to taste. Put the fried anchovies into the sambal and turn over. Set it aside.
4. Take a piece of banana leaf / nyirik leaves, spoon a little glutinous rice into the leaves. Spoon a little sauteed sambal over the glutinous rice.
5. Arrange the leaf wrap and ready to serve.

Chef Info: Soak glutinous rice for two hours before planting.

 

JALA BREAD & KARI SOTONG

INGREDIENTS FOR THE BREAD:

• 375gm of wheat flour
• 500ml air
• 10ml of vegetable oil
• 2 eggs
• A pinch of salt
• Yellow dye

INGREDIENTS FOR SOTONG CURRY:

• 6 cuttlefish | cut into small pieces
• 2 potato seeds | cut into large cubes
• 400ml concentrated coconut milk
• 5 onion seeds | finely ground
• 4 cloves garlic | finely ground
• 60gm of curry spices
• 30gm serbuk cila
• 15ml of tamarind water
• 1 stalk of curry leaves
• 1 stick of cinnamon bark
• 3 flower buds
• 4 cardamom seeds
• Salt to taste
• Brown sugar to taste

HOW TO COOK:

1. Combine all ingredients to prepare mesh bread into a blender and grind until smooth.
2. Heat a flat pan that has been rubbed with a little oil. Pour the mixture into the mesh bread mold and pour into the pan.
3. Cook for a few minutes and roll neatly.
4. To make the squid curry, saute the ground ingredients until fragrant. Add curry leaves, cinnamon bark, cardamom and star anise. Saute again for a few minutes.
5. Add curry spices and chili powder. Pour a little water and bring to a boil until the spices break up in the oil.
6. Add the squid, potatoes, coconut milk, tamarind juice and bring to a boil until all ingredients are soft. Add salt and brown sugar to taste.

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Chef Info: For the variation, drop the pandan dye into the mesh bread dough to give it a better taste and aroma.

 

SAMOSA

MATERIALS:

• Popia skin to taste
• 2 potato seeds – cleaned & diced
• 10-15 simple shrimp – cleaned & chopped
• 2 tablespoons curry powder
• 1 pumpkin onion – chopped
• 1 stalk of curry leaves
• Salt & sugar to taste

HOW TO COOK:

1. To make the core; heat two tablespoons of oil in a pan. Saute the onion until fragrant. Add curry powder and curry leaves and a little water. Add the potatoes and add two tablespoons of water. Boil until potatoes are tender.
2. Add shrimp, salt and sugar to taste. Cook until well blended until the core is dry. Cool.
3. To make samosa; take a piece of poppy skin, put a spoonful of the core into it and shape according to taste (rolls / triangles).
4. Fry in plenty of oil until golden brown.

 

SLABS AND FISH SAMPLE

Ingredients A:

• 150g of wheat flour
• 350ml air
• 1 egg
• A little oil
• Salt to taste

Ingredients B (fish sauce):

• 3 mackerel / selar fish – cut into small pieces & fried crisp
• 3 tablespoons ground chilli
• 1 squash onion – cut into rounds
• 4 cloves of onion – grind
• 3 cloves garlic – grind
• 1 teaspoon of sour water
• Salt & sugar to taste

HOW TO COOK:

1. Mix all ingredients A in a mixing bowl. Stir well until the mixture becomes viscous (not too thick and not too liquid).
2. Heat a flat pan and apply a little oil on the surface of the pan. Take a spoonful of the flour mixture and flatten it into thin slices.
3. Let the pancakes cook for a few minutes. Remove the pancakes from the pan. Roll up and set aside.
4. To make fish sauce: heat 2-3 tablespoons of oil in a pan. Saute the ground ingredients and ground chilli until fragrant and slightly crispy. Add onion, tamarind juice and sugar to taste.
5. Put the fried fish in the sambal and turn it over. Serve with rolled pancakes.

CUCUR BADAK

MATERIALS A:

• 200gm sweet potato | boiled and mashed
• 120gm of wheat flour
• A little bit of salt

MATERIALS B:

• 1 grated coconut seed | taken white only
• 15 simple shrimp | peel and chop
• 4 red chilies | kisar
• 4 onion seeds | grind
• 2 cloves garlic | grind
• 1 lemongrass | finely ground
• A little turmeric powder
• Salt to taste
• Sugar to taste

HOW TO COOK:

1. To make the rhino curry core, heat the cooking oil in a pan. Saute the ground ingredients until fragrant.
2. Add the chopped shrimp and grated coconut. Saute until slightly crispy. Add salt and sugar to taste. Cool.
3. To prepare the dough, combine all the ingredients and shape it into a circle and then flatten it. Put the filling into the dough and knead.
4. Fry over medium heat until golden brown.

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Chef Info: Make sure the rhino curry is fried over low heat to prevent it from burning.

 

CUCUR CRAB CHICKEN

MATERIALS:

• 400gm of flour rises alone
• 150ml air
• 100gm of crab contents | crushed
• 3 stalks of chives | cut into small pieces
• 1 red chili seeds | finely chopped
• 1 large onion | dimayang finely
• 1 egg
• 5gm of bicarbonate of soda
• Salt to taste

HOW TO COOK:

1. Combine all the ingredients in a large bowl and stir well. If the dough is too soft add a little flour and if it is too thick add a little water.
2. Let the batter simmer for 10 to 15 minutes.
3. Heat a lot of oil. Spoon a tablespoon of the curry mixture and fry until golden brown. Toskan.
4. Serve with the sauce of choice.

Chef Info: Make sure you do not mix too much water for the shower as it will become inelastic.