Tuesday, June 23, 2015
Terong Balado Pedas Manis
Thursday, May 7, 2015
Kuih Kosui Gula Melaka
Friday, April 17, 2015
Dubai - One Day Tour
Thursday, April 9, 2015
Istanbul - Topkapi Palace & Grand Bazaar (Turkey)
Wednesday, April 1, 2015
Turkey – Ankara & Bolu (I Conquered Turkey)
Saturday, March 28, 2015
Sardine Varuval (Dry Style)
1 inch ginger - chopped/sliced
1 red onion - chopped/sliced
4 garlic - chopped/sliced
1/2 tsp turmeric powder
1 tbsp plain chilli powder
Lime juice - as needed
2 sprigs curry leaves
2 sprigs spring onion - sliced thinly
Salt for taste
2 tbsp of oil
Monday, March 23, 2015
Kuih Sagu Kukus (Steamed Sago Cake)
Recall
our discussion on sago in "Effortless Malay Desserts"? Let's delve
into it again, this time focusing on Kuih Kukus Sago/Steamed Sago Cakes.
Despite their delightful flavor, they consistently turned out too sticky. Even
after coating them with fresh grated coconut, they clung to fingers, prompting
me to serve them in a saucer with a fork, which is actually how the cakes
should be served, to prevent spillage and mess on the floor. Baffled by their
stickiness, I experimented with various methods: steaming, cooking with water
until thick, and chilling. Yet, none resolved the issue.
After hours of online research, I
discovered the secret: adding corn flour prevents excessive stickiness. Another
crucial tip emerged: soaking sago in water with pandan juice for natural color
and aroma. Avoiding hand rinsing prevents sago from breaking, as some have
inquired.
Don't you agree these sago cakes are truly
tempting? You can't wait to indulge in their charm and deliciousness, can you?
They're simply irresistible.
Ingredients:
200g (1 packet)
sago, soaked in water for approximately 1 hour, rinsed two or three times, and
drained
4 to 5 pandan
leaves
2 1/2
tablespoons sugar
1 tablespoon
cornflour (to bind sago together)
Fresh grated
coconut, as needed
Pinch of salt
Method:
Blend or
process pandan leaves with half a cup of water.
Strain to
extract the juice.
Pour the pandan
juice into the soaked sago.
Set aside for
half an hour to allow the sago to absorb the color and scent of the pandan.
Drain off the
pandan juice.
Gently mix the
sago with sugar and cornflour.
Pour the
mixture into a lightly oiled baking tray or pan.
Steam until the
sago turns translucent.
Remove from the
steamer and carefully cut into pieces.
Friday, March 13, 2015
Turkey - Cappadocia (I Conquered Turkey)
Sunday, March 8, 2015
Canakkale/Kusadasi/Pamukkale - I Conquered Turkey
Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)
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As I peer into the earthen pot , brimming with the flavorful Mochakottai Karuvadu Kulumbu, my appetite awakens. I must admit, I have a so...
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