potato starch Archives - Just Julie https://www.julieolive.co.uk/tag/potato-starch/ A Malaysian lost in Britain Tue, 09 May 2023 22:16:34 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Fried Oyster Omelette (Orh Jian 蚵仔煎) https://www.julieolive.co.uk/2023/05/08/fried-oyster-omelette-orh-jian-%e8%9a%b5%e4%bb%94%e7%85%8e/ https://www.julieolive.co.uk/2023/05/08/fried-oyster-omelette-orh-jian-%e8%9a%b5%e4%bb%94%e7%85%8e/#respond Mon, 08 May 2023 14:25:37 +0000 https://www.julieolive.co.uk/?p=6114 Twice or trice a year when I need to go into London I always order this dish but each time I am disappointed with the 3 to 5 mini oysters in it. Hence once in a while I will cook my own with a full bowl of oysters. My husband however does not like to …

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Twice or trice a year when I need to go into London I always order this dish but each time I am disappointed with the 3 to 5 mini oysters in it.

Hence once in a while I will cook my own with a full bowl of oysters. My husband however does not like to eat but nowadays the daughter will eat some. I don’t mind as I can eat the whole plateful.

There are a few styles of frying this oysters omelette and this is my favourite. I like some crispy bits, some gooey bits and lots of oysters.

There used to be an extremely tall chap in Ipoh garden eatery place that made the best oysters omelette. I have had it in the so called famous place in Penang but it was in my opinion, not up to standard and disappointing.

The last time I had this in Kuching I just got a big huge crispy batter with just a few dots of oysters sadly. I didn’t like it.

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Fried Oyster Omelette (Orh Jian 蚵仔煎)

Ingredients

  • 1 bowl Oysters
  • ½ tbsp Potato starch
  • ½ tbsp Rice flour
  • 1 cup Water
  • 3 nos Eggs
  • tbsp Garlic
  • 1 tbsp Shallots
  • ½ bowl chopped spring onions
  • ½ bowl chopped coriander
  • Salt and freshly ground pepper
  • fresh red chilli

Instructions

  • In a frying pan add in a bit of oil. (I used pork lard) half your potato starch, rice flour and egg mixture.
  • Fry the egg batter until the batter is set. Make an opening in the middle and add in the saved starch batter.
  • After a minute or so move aside. Add in more of your garlic oil, if needed and your oysters and fry for a minute then add in the rest of your mixture.
  • Season with a touch of soy sauce, salt and pepper freshly grounded.
  • Fry the mixture and allow the egg to cook until it turn golden brown and then flip to the other side. Break the egg and flour mixture into smaller pieces and transfer it to a serving plate.
  • Serve with your crunchy fried shallots some fresh spring onions and fresh coriander leaves. I added some bird eye chilli.
sprinkled with freshly snipped bird eye chillies and crispy onion & onions

3 eggs and the batter
Mix most of the rice and potato starch batter to the yolks
my oysters
fried the shallots & galic to season the oil then remove and save for later
add in your egg and flour batter
make an opening by breaking up your egg batter a touch and add in the leftover of your starch batter.
This is because I like some crunchy bits and some soft bits
then in goes the cleaned oysters
flip over
Nearly there

Heat off and add in your spring onions and coriander before serving.

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]]> https://www.julieolive.co.uk/2023/05/08/fried-oyster-omelette-orh-jian-%e8%9a%b5%e4%bb%94%e7%85%8e/feed/ 0 6114 Kuih Seri Muka – Special https://www.julieolive.co.uk/2018/12/26/kuih-seri-muka-special/ https://www.julieolive.co.uk/2018/12/26/kuih-seri-muka-special/#comments Wed, 26 Dec 2018 21:24:16 +0000 https://www.julieolive.co.uk/?p=145 Both the husband and I love this Kuih Seri Muka. There is just something about glutinous rice, be it cooked sweet or savoury, something special. It is heart warming and comforting to me and I am just lucky the British hubby loves it too.  Kuih Seri Muka is one of our favourite. I have been …

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Both the husband and I love this Kuih Seri Muka. There is just something about glutinous rice, be it cooked sweet or savoury, something special. It is heart warming and comforting to me and I am just lucky the British hubby loves it too. 

Kuih Seri Muka is one of our favourite. I have been thinking of making this for months. Much appreciation to my Facebook friend who makes this to sell for the invaluable tips she gave me. I have found the perfect combination in my opinion to the kaya layer that actually has a layer of dry ‘skin’ just like the traditional ones I have had eaten as a child growing up from the morning markets in Malaysia.

I wanted to make this Seri Muka mine, a la Julie style and so I have to crank my brain. Luckily I love sitting and contemplating cooking, baking, plating up and anything to do with food. I decided to add black glutinous rice cause I wanted the colour to seep into the white glutinous rice to colour it pink a bit. However this time I think I have rinsed the black glutinous rice too much and the colour is not too pink. I will make again and update another picture as soon as I buy more glutinous rice this weekend. Hubby much prefer this to my Mango Sticky Rice recipe.

Hubby happily agreed as he polished a quarter of this kuih for his lunch today.

Update – 3rd March 20202

First TIP – Today I was in a push for time as I am making for a friend’s son. to be pack and hand carry to his University up North.

So this morning I quickly washed and soaked the white glutinous rice.

Then I rinsed the black glutinous rice and quickly bring them to boil, simmering for 30 minutes till al dente. Then I put it in the garden to cool down as weather here is still cold. I did not rinse them more because I want to retain more colour to make my white glutinous rice more PINK 😀

Second TIP – I mixed the soaked white glutinous rice with the coconut milk before putting them to steam on top of banana leaves for 15 minutes, then fluff, add in the black glutinous rice, press and then steam again for 15 minutes while I cook the top layer slowly.

Third TIP – I find that mixing the top layer batter earlier and let it sit (beat it with a whisk when you can) actually makes a smoother top.

Also updated some pics to explain new TIPs

Updated – 22nd September 2020

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Kuih Seri Muka – Special

Ingredients

Bottom Layer

  • 50 g Black glutinous rice
  • 400 g White glutinous rice
  • 5 strands Pandan leaves
  • 1 Banana leave to fit pan 9″ X 9″
  • Salt
  • 1 tin 400 ml coconut milk

Top Layer

  • 50 g Wheat Flour
  • 50 g Potato Starch
  • 20 g Custard Flour
  • 200 g Castor Sugar
  • 3 Eggs
  • 1 tin 400 ml coconut milk
  • 60 ml Pandan juice from the 15 strands pandan leaves

Instructions

Pre-preperation

  • Prepare the black glutinous rice (The night before)
  • Wash and rinse your black glutinous rice a few times and then place into a cup or bowl and filled with just boiled hot water to soak. Cover and let it soak for an hour.
  • Remove and drain the rice with a sieve. Place into a small pan and add 2 cups of just boiled hot water again with a pinch of salt and boil on low heat simmering for 25 to 30 minutes till the black glutinous rice is soft and tender.
  • Keep in a container ready to use in the fridge overnight.
  • Prepare the White glutinous rice (The night before)
  • Just rinse the rice once then soak in cold water overnight in a covered jug.

Steaming – Bottom Layer (On the day)

  • Drained the white glutinous rice and add a tin 400ml of coconut milk to them and a generous pinch of salt. Snip 5 of your pandan leaves and just place on top of your rice and steam for 20 minutes. (Medium heat)
  • After 20 minutes you will see the colour of the pandan leaves have changed to a ‘cooked’ look. Remove the leaves and fluff the rice. It is at this point that you add in the black glutinous rice. Mix it a bit.
  • Transfer your glutinous rice to another prepared dish 9″ x 9″ which I lined with a banana leave. I just love the extra flavour. You do not have to do this if you can’t.
  • Press the rice down, Use a kek lapis press or failing to have that handy use a potato masher. I use the back of the first tin.
  • Steam again for another 10 minutes on low heat.

Steaming – Top Layer

  • While the glutinous rice is steaming make your top layer. Start by snipping the rest of the pandan leaves and add in 80 ml water to get 60 ml juice.
  • Mix the 3 flours, sugar, eggs, coconut milk and pandan juice together. Use a whisk and whisk a bit till sugar all dissolve.
  • Sieve the mixture and then on low heat cook it stirring all the time. When mixture coats the back of a spoon it is ready to be poured on top of the prepared glutinous rice.
  • Steam for 30 minutes on low medium low heat. As advised by my friend, for the first 15 minutes remove the lid and wipe off the condensation every now and again. Do not walk away. BUT I stayed the entire 30 minutes and wipe away. Then I removed the lid and turned off the heat and let it dry off for a few hours before slicing.

Notes

TIP – From my friend – Smooth top. Steam with low to medium heat and wipe the lid as often as possible Wipe and put back the lid as often as possible for the first 15 minutes. Thereafter every 5 mins. Use low to medium heat NOT high. High heat will create wave pattern on the top. Too low heat will cause the centre of the topping not to cook properly. After 30 mins open the steamer. Let it open. Turn off the fire when the surface already dry. Let it cool off for about 2-3 hours then slice…
  • Mix the batter for the top and rest it, whisking it when can.
  • blend the coconut milk with salt and soaked, drained glutinous rice
  • Pour to steam for 15 minutes.
  • Mix the prepared black glutinous in and mix.
  • Press well BUT not too hard – kung fu strength ONLY
  • Steam for another 15 minutes before adding the topping
  • 22/09/2020 TIP – use a cling film to press better! Why i was so stupid not think before?
  • 22/09/2020 I still line with banana leaf because I love that extra taste!
  • 22/09/2020 – TOP TIP – I added ONE drop of alkaline water to the top part = extremely smooth 😀

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