Tau Huay ( Almond tofu dessert)豆腐花

Bahasa KLIK SINI
Tau huay is one of my daughters favourite dessert. It can be easily found in Singapore.Traditionally  Gypsum powder or shi gao is added into it.  Gypsum has been having some bad rep for being the cause of kidney stones.
By making it yourself, you can decided what ingredients you wanna put it. I use agar-agar as a setting agent.
Yield 8 small cups





























Ingredients :
100 g dry soyabean, soak overnight, take out the thin skin.
50 g almond
1 litre of water
120 g sugar, if you like sweeter you may add up to 150 g
2 g  agar2 powder, white colour. I use 'swallow globe' brand

Methods:
1. pour into a blender soaked soyabean, almond and water. Puree over high speed for 3-5 minutes.

































2. Using a muslin cloth ,strain the puree  into a pan.
3. add sugar and agar-agar, bring to the boil, stir occasionally.

4. let it cool for 10 minutes, in the meantime, spoon out any bubble or skin that might appeal.
5. slowly lower to the serving bowl. Leave it for 10 minutes. Put into the refrigerator for 1 hour. Ready to serve cold
 

Lontong

Lontong is another type of rice to be eaten with satay, gado2, soto etc.  it's not difficult to prepare  actually.












ingredients:
200 g rice
430 ml water
banana leaves for wrapping
Tooth pick for sealing  

















Method :
1. wash the rice once only, I use Royal Umbrella Thai jasmine rice
2. add in 430 ml water and cook it at medium heat until all the water evapourated, set aside let it cool.














3.  using a pestle,  mash the half cooked rice















4. scoop one big spoon and arrange it on top of banana leaf.














5. roll it














6. keep rolling














7. keep rolling






8. sealed both ends with a toothpick, and put inside a cover pan full of water, boil for 90 minutes. take it out , and sit it vertical to allowed all the water drain out. Let it overnight.  The lontong is best to be consume the next day

Full moon egg

Prepare :
5 eggs at room temperature

200 g prawn meat, minced
20 g spring onion, chopped
5 g lemongrass, chopped
1 tbsp tapioca flour
1 tsp sesame oil
white pepper
Caviar
2 tbsp light soya sauce

Method:
1. prepare a pan in which the 5 eggs can sit snugly in a single layer, add in water and 1 tsp of salt, then boil it for 10 minutes, turn off the stove .When the eggs have cooled, tap them gently with the back of a teaspoon to crack the shells. Peel them carefully.








Cut lengthwise. Gently remove yolks with a spoon, set the egg white aside to be use later.

2. Heat a wok, add in 1 tbsp of oil, stir fry the chopped spring onion and chopped lemongrass until fragrant, turn the heat off, let it cool











3. Skinned  the prawn , add in 1 tbsp of salt, mix well and rinse with water for 3 times, to wash away the salty taste.









4.Take kitchen towel, pat the prawn meat dry.








5. Using the meat tenderizer, minced the prawn meat.

6.Blend well minced prawn meat, lemongrass, spring onion, sesame oil, white pepper and tapioca flour. divided into 10 equal portions. put into the cut egg white, top with caviar, put inside a porcelain plate, pour light soya sauce on the plate and steam for 8 minutes. serve  hot.

BURGO

BURGO!!!!
Born in Sumatra, YES this one of my favourite  childhood delicacy
Bahasa Indonesia klik SINI

You need :
1 pack of Chi Chong fun, cut into 1.5 cm thickness, steam for 5 minutes.


The coconut gravy:
into a chopper, finely chopped:
50 g shallots
20 g garlic
30 g candle nuts
1/2 tsp prawn paste (balacan)
1/2 tsp salt
1/2 tsp sugar
2 tbsp water


3 pcs Indonesia bay leaves (daun salam)
1 pcs of lemongrass
1 cm of galangal/ blue ginger
3 cups (720 ml) water

200 g mackerel fish, steam , deskinned, deboned, by using a spoon press the cooked fish meat until it become very fine.

200 ml/1 box of kara coconut cream
salt to taste

fried onion for garnishing

Method :
1. bring to boil the finely chopped ingredients with  bay leaves, lemongrass, galangal and 750 ml water.
2. add in fine cooked mackerel fish
3. add in  Kara coconut cream, lower the heat to medium, stir constantly until it simmering, add salt to taste.
4.put the cut chi chong fun in the bowl, pour in the coconut gravy, garnish with fried onion, serve hot.

Mango sticky rice

Thai delicacy, a must have dessert if you are visiting Thailand
Bahasa Indonesia Klik SINI





200 g glutinous rice
240 ml water
30 g sugar
20 ml coconut milk
3 pandan leaves
80 ml coconut milk
1 tsp granulated sugar
2 Thai honey mango

Method :
1. soak the glutinous rice for at least 4 hours



2. boil  the soaked glutinous rice with, 30 g sugar, 240 ml water, 20 ml coconut cream, 3 pandan leaves, stir it until all the water absorbed. let it cool
3. in another pan with lid, boil the water,  place a bowl with half cooked sticky rice and steam it for another 20 minutes, or until  the rice is translucent.
4. using medium heat, simmer  80 ml of coconut milk wirh 1 tsp of sugar, stir constantly.
5. cut the honey mango, serve with sticky rice and spoon some coconut milk on top of it.

Fondant buatan sendiri

Kelembaban 64%

Fondant siap pakai sangat mudah digunakan dan konsistensinya lebih di andalkan, tetapi jauh lebih murah bila bikin sendiri

Siapkan 300 g marshmallows merk apa saja, potong dalam bentuk ekcil2, bila tidak tersedia mini marshmallows di kota anda.

1 sdt vanilla murni atau rasa yang anda sukai (bisa di abaikan)
1 Sdm air putih (15 ml)
340-400 g gula halus, ayak pada saat ingin digunakan
1-2 smd Crisco, mentega putih

1/4 sdt gumtex

Caranya:
1. Dalam mangkok stainlesssteel, isi marshmallows yang telah di potong dengan air dan Vanilla murni.

2. stim, aduk hingga meleleh, kira-kira 5 menit.

3. Aduk hingga tercampur rata, bentuknya seperti gambar di bawah ini.

4. Angkat, dan diamkan selama 5 menit agar agak dingin.
5. Sementara menantikan marshmallows dingin, ayak minimal 2 kali , campuran gula halus dan gumtex.

6. Oleskan Crisco di atas emja kaca atau plastik yang rata, dan juga kedua tangan, untuk menghindari adonan lengket ke tangan.
7. Tuang gula halus yang telah di ayak di atas alas yang telah di oelsin dengan Crisco, bentuk gunung, lalu lubangin bagian tengah dan tuang lelehan marshmallow ke dalamnya, kemudian ulenin adonan, seprti anda mengulenin adonan roti, hingga adonan menjadi lentur.Lapisin dengan Crisco, sangat tipis  

8. Saat ini anda perlu memastikan kekentalanya. Kalau terlalu lengket ulenin dengan tambahan gula halus.
9. Bungkus Marshmallows fondant denagn 3 lapis platik cling, masukkan ke dalam kantong Ziploc yang ekdap udara , simpan did alam toples kedap udara, biarkan fondant selama semalaman. Jangan kawatir bila Fondant apda saat itu agak lembek, setelah terbentuk biasanya akan lebih mengeras.Ingat jangan simpan di dalam KULKAS!

10. Ulenin lagi saat ingin digunakan, tambahkan gula halus bila dperlukan.

Menghasilkan 600 g of fondant.



beberapa hiasan kueh menggunakan marshmallows fondant

GARI - Pickled ginger

GARI is pinky pickled young ginger and a traditional accompaniment to Sushi and sashimi, add a little bit of red food colouring or a slice of uncooked beet to create the lovely pink colour.

KLIK SINI UNTUK BAHASA INDONESIA


- 2 jars, pour in hot water to sterilized
- 60 g fine salt
- 220 g granulated sugar
- 125 ml water
- 240 ml rice vinegar
- 500 g fresh young ginger, thinly sliced, sprinkle with salt, stand for 1 hour, rinse under cold water to remove salt
- 1 or 2 drop red food colouring ( a slice of uncooked beet)



1. Bring to boil salt, sugar and water. removed from the stove, add in rice vinegar. add food colouring , set aside, let it cool

2. divided sliced young ginger equally into two jars , pour in cooled vinegar, sugar mixture, seal jar and keep in the refrigerated for one week and enjoy own prepared GARI.