AGAR AGAR CANDY

Agar agar Candy

has a contrast of crunchy on the outside

and soft on the inside.

This was once very popular

especially during Chinese New Year Celebration

but

later, because of the threat of using artificial colouring

many shunt from making it anymore.

Many bloggers have suggested the use of the following natural food juice:

Red - beet root

Green - pandan leaf

Agar agar Candies need long hours of drying in the sun.

The ingredients are simple

agar agar strips (37.5g packet), sugar (1 1/4 cup) and water (2 cups)

Bring all the ingredients to boil until agar agar strip is dissolved.

To add flavour:

some pandan leaves to boil together with the rest of the ingredients.

To add colour:

 1 or 2 tsp of natural juice added before removing from flame.

I have scooped up some for white colour

before adding the beet root juice for the red colour.

Pour the mixture onto 1 or 2 pans to cool, to harden.

Cut into desired pattern once it does not stick to your fingers when touched,

Spread out to dry in the sun.

When fully dried, you will love the layer of crust on the outside!

SAMBAL VEGETABLES

Sambal Ladies’ Fingers

is a common dish among the locals here.

We can order this dish in most of the 'ju chow' or 'siou chow' shops.

It may be considered a Nonya dish 

because of the Sambal used for cooking this dish.

Nevertheless, the taste of the dish depends a lot on the Sambal used.

There is no special skill required to cook this dish
but a good Sambal is necessary.

I have a good Sambal recipe to share with you if you are interested.

Beside cooking with lady fingers,
more types of vegetables can be added and it becomes

'Si Tai Tin Wong'

4 types of vegi, namely lady's finger, brinjal, long beans and petai,
fried together with Sambal Belacan.

How about this?

Sambal Long Beans
just as appetizing!

Yummy!

FRIED TOMATO EGG

Fried Tomato Egg

I have heard so much about this dish

but never get to cook it

because I worry that it may not be nice.

Tomato, soft and juicy,

how can it be nice when it is fried with egg?

It has proved me wrong!

It has in fact make the fried egg, juicy and nice instead.

If you think like what I have thought,

do try it one day.

It is easy to cook.

First, dice tomato, big onions & spring onions.

Heat up some oil in the kuali,

fry the diced onions until fragrant,

add diced tomato and spring onions.

Pour in beaten egg which has already been flavoured with salt & pepper.

Turn the omelette over to cook the other side when set.

Soon, you will have a fragrant, juicy egg omelette on the table.

Enjoy!

PINEAPPLE JAM

Pineapple Jam

is often used as filling for tarts.

This recipe is by Sonia a.k.a. Nasi Lemak Lover.

I find this recipe easy and need minimum ingredients.

Pineapple Jam

3 pineapples

250g sugar

4 Tbsp lemon juice

Method:

1. cut pineapple into chunks & blend in a food processor

2. strain and remove some of the juice (too much juice takes longer time to cook)

3. cook blended pineapple in a pot over medium heat, no need to stir all the time.

4. when most of the juice has evaporated, add sugar

5. continue cooking, and stir occasionally until it has become a thick paste

6. reduce heat and add lemon juice, continue cooking until jam is thick

7. cool the jam before use.

Note:

1) total cooking time is about 50-60min

2) can store in freezer, if not using within 2-3 days
3) pineapple jam needs to be fully cooked to obtain longer shelf life when baked in cookies

MANGO STICKY RICE

'Khao Neow Ma Muang'
is an authentic Thai Dessert.

In Thai,
Khao Neow is sticky rice and Ma Muang is Mango.

Combining these 2,
Mango and Steamed Sticky Rice,
we have this colourful and yummy dessert,
Mango Sticky Rice Dessert.

You can order it in expensive Restaurants, 

Specialty Dessert shops 

and 

also in Food-courts.

Of course, the difference is how elaborate it is served.

Mine is simple, 

with minimum decorations.

I have eaten some with scoops of coconut ice-cream,

piped whipped cream,

decorated with shaved ice & mint leaves,

and

laced with thick coconut cream.

The list is endless as how it is presented.

So, just let your imagination run wild

and 

come up with a personalized dessert.

These we ate at 'Mango Garden' Bangkok

Served with black sticky rice and ice cream

Served with whipped cream and ice cream

Preparation

1) soak some glutinous rice overnight

2) drain, and steam until cooked (cut pandan leaves may be added for sweet smell)

3) mix some salt into coconut milk, & sprinkle on the rice when it is almost done

4) keep the rice warm until ready to serve

5) serve with sliced mango

Notes:

1) blue pea flowers may be added when soaking the rice to get the blue colour

2) buy sweet mango like mango susu 

GINGER PASTE

Ginger Paste

A sauce that is suitable for steaming
both fish or chicken pieces
or
even the whole fish.

You can also use it as a dipping sauce!

This is cooked & freezed until required.

One time preparation
and
can use few times,
up to 3 months if kept in the freezer

Ginger Paste

280g young ginger, cut & blended

1 Tbsp oyster sauce

2 Tbsp garlic oil

1/2 Tbsp light soya sauce (optional, for colour. If not used, add more salt)
1/2 tsp chicken granules (optional)

1/2 Tbsp corn starch
1 tsp sesame oil

1/2 tsp salt, can be increased

1 tsp sugar

2 Tbsp Water

1. Combine all ingredients and cook until boiling, turn off heat

2. Let cool & freeze in bottles