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Serabai

Alhamdulillah.... sedapnya dapat makan air tangan mak. Especially when you come back from a day's work and find that it is readily served. 

Serabai .... bukan selalu dapat makan serabai ni. Cannot easily find in just any restaurant. In fact I do not know any restaurant that are selling serabai but I am sure there are.

Making serabai mak's style requires few tedious steps, however, the outcome is deliciously amazing.... at least to my taste buds. First we need to make the 'tapai', as mak call it, it must be done at least a day earlier. Next, to prepare the batter and let it sit. Then only to cook it.


The recipe:

This recipe requires 'tapaian nasi'
1 cawan nasi
1 sudu kecil ragi
Caranya:
Taburkan ragi di atas nasi. Percikkan air ke atas nasi. Masukkan dalam bekas kedap udara dan biarkan proses penapaian berlaku selama 1 malam (24 jam ).

Bahan serabai:
2 1/2 cawan tepung beras
1/2 cawan tepung gandum
2 cawan santan pekat
1/2 bancuhan tapaian nasi ***
1 sudu besar yis segera
Garam secubit

Campurkan kesemua bahan sehingga sebati dan tidak berketul-ketul. Bancuhannya cair.
Biarkan bancuhan sehingga kelihatan berbuih (Masa menunggu bergantung kepada cuaca, jika musim panas, penapaian akan berlaku lebih cepat).
Bakar dalam acuan. You can also use the smallest pan that is used to fry the sunny side egg.
Jika tidak mahu buat penapaian nasi, boleh juga dibancuh dengan hanya menggunakan yis segera. Gantikan dengan 1 sudu besar yis.

Kuah manis:
1 cawan gula putih
1/2 cawan gula merah
3 1/2 cawan santan cair
1/4 cawan tepung gandum
1/4 cawan tepung beras.
Masakkan kesemuanya di atas api perlahan. Kacau sentiasa supaya tidak berketul. Boleh sesuaikan kepekatan ikut kesukaan kita dengan menambahkan air biasa.


Umph... sedapnya.....

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