Sunday, May 1, 2016
Here is my version of Es Teler, a popular shaved ice dessert with fruits in Indonesia. The main ingredients are avocado, jackfruit, young coconut meat, shaved or crushed ice, grass jelly, and tin palm seeds. The dessert is sweetened with sweet coconut sauce, and condensed milk. I don't take the latter, so I have omitted it, and replace with palm sugar syrup, which is often used in many Malaysian and South East Asian desserts.
Sunday, April 24, 2016
These are Crispy Baked Popiah or Spring Rolls. The traditional recipe uses the wrapper that is made from wheat flour, and the rolls are deep-fried. However, I wanted to avoid the hassle of having to deep fry the rolls. So, after experimenting with several types of wrappers for the perfect crisp, I opted for Filo pastry because they are easy to make, and results in an amazingly crispy and delicious spring roll.
Friday, April 15, 2016
This Pandan Kaya, or also known as Pandan Coconut Jam has a natural light green color, sweet and aromatic. It is made with just pandan extract, from fresh pandan leaf, coconut milk, eggs, and sugar. . Please check out the video for more information on how to make this delightful spread.
Sunday, April 10, 2016
This is my take on Vietnamese Bun Cha, a classic street-food of Hanoi. It is a scrumptious grilled meat patty eaten with rice noodle salad, simply amazing! Part of the recipe was adapted and inspired from a cookbook by Mai Pham, Pleasures of the Vietnamese Table.