Corn Pudding/ Puding Jagung

Hello lovelies!

When I went through my blog posts, the last blogpost that I poseted was in 2018. What happened in 2019? Then I remembered! I was pregnant. I felt sick almost the entire time. I could barely eat let alone cook or bake!Bleargh. To say that I am better this year would be a complete lie.Totally sleep deprived and exhauseted. Not to mention being totally anxious of the pandemic that is happening.This was not how I envisioned my 2020 to be.

Pandemic aside, I am struggling with mom brain a lot these days. I thought it would go away after child birth, but nope, my mind is still very slow and I couldn't always remember names or words. You'll see me repeating the same words a lot just simply because I couldn't remember a better word for it, or I could simply no longer give any Fs. Oh well.

I have loved this corn pudding recipe for years! Since highschool in fact. I realized that I simply did not pen down my Mak Long's recipe and it is time that I put it here. I made some modifications to make this pudding a whole lot creamier!

Corn Pudding/Puding Jagung
1 can (425g) of sweet corn cream
2 cups (500ml) of milk
1 cup (250ml) of water
1 cup (125g) of custard flour/corn flour
1/2 cup (100g) of sugar
1 can of fruit cocktail (to serve)
1 can of evaporated milk(to serve)

1. In a large pot over medium heat, combine the water and sugar. Mix until the sugar dissolves
2. Pour in the sweet corn cream and the milk. Mix well
3. Once the mixture is warm, whisk in the flour and mix well. The mixture will take some time to thicken
4. Once it has thicken, remove from heat and let cool slightly
5. Pour the mixture into small containers or molds. Let cool to room temperature
6. Chill them in the fridge for a couple of hours
7. Serve with fruit cocktail and evaporated milk

You can also pour the WHOLE mixture into one big container and eat out of the container using a spoon. I won't judge.

Enjoy!

Milk Puding/ Dadih Susu

Eid Muabrak!

Boy I haven't written here in a longgggg time! I told myself that I'm going to blog more in 2019. But little did I know that I was going to be baking a bun in my oven for 9 months! That's one heck of a recipe alright. LOOOOONG PROOFING TIME FOR SURE!

Here I am, with my 5-month-old baby on the floor, wanting my attention. Breathe in and out...

I always crave for these Milk Puddings in Ramadhan. Something about swallowing/slurping these cold jiggly puddings during iftars that is so satisfying. The thing about Malaysian desserts is that it is to difficult to find 1) a recipe that I like, 2) a recipe that uses a proper measuring system and not the usual (agak-agak la ikut tekak) *facepalm*.

Below is the recipe with the ratio that "kena with my tekak". There are certainly different variations of flavors but I like the original flavor best..

Milk Pudding/Dadih Susu

10g of agar powder

1 cup of milk powder

4 tablespoon of condensed milk

2.5 liters or 10 cups of milk

1 liter or 4 cups of hot water

180g or 3/4 cup of sugar

1 tsp of vanilla(optional)

1. Put in the water and agar powder in a large pot over medium heat. Dissolve the agar powder. 
2. Add in the sugar and milk powder and mix until they dissolve.
3. Add milk, condensed milk and vanilla. Use a whisk to mix them well.
4. Remove from heat and let it cool slightly.
5. Transfer into small containers or molds.
6. Let it cool to room temperature and put it in the fridge for a few hours to chill.

I shall leave this recipe here for me to look at next Ramadhan! 

Toodles!

Roti Jala

Happy Sunday all! Salam!

New 2015 achievement! I learned how to make Roti Jala! Woot woot. I was at the in laws house and my MIL made this DELICIOUS Roti Jala (they are called roti kirai up north!). I was surprised at how easy it is to make the batter and how quick it took to cook em. SO here is an easy peasy recipe for you Roti Jala lovers out there! 

Original recipe: here

Roti Jala

1 cup water

1/4 cup milk

1 cup flour

1/2 teaspoon tumeric powder

1 tablespoon oil

1 egg

More oil for frying

1. In a blender (you heard me right, a blender), put in the water, milk, flour, tumeric powder,oil and egg.
2. Blend until everything is well incorporated.
3. Run the batter through a sieve to get rid of any lumps.Set aside.
4. Using a non-stick pan, spray it with oil or grease the pan with a thin layer of oil.
5. Once the pan is hot, but the batter into the mould and make net like patterns on the pan.
6. The batter is cooked, when the top side of the batter is dry. There is NO NEED to flip it and fry the other side.
7. Transfer the cook batter on a flat surface and roll them into small cylinders.
8. Serve with any kind of curry.

We eat this for breakfast or during tea time. In Malaysia, it isn't offensive to serve Roti Jala when it isn't hot. We don't necessarily chill them, but room temperature Roti Jala will not make your relatives say nasty things about you under their breaths. Really. Perhaps a not-so-good curry will. Let's be honest, my curry is something that people will ask..."betul ke ini kari?rupa macam tak je".=.='

Till, then.

Love,

Sofhan Hasni 

Kek Lumut Sarawak/ Sarawak Moss Cake

Assalamualaikum!

I am finally back in Montreal. OH HOW I MISS THIS CITY. I miss my family back home already too:(

Summer was amazing. Although all I did was stuff my face with food, sew bajhillion things, help mommy with house chores and of course babysit my lovely ngumm ngumm, it was absolutely  perfect for me. Well it would be EVEN MORE perfect if I actually finished all the things that need to be done. Oh well.. I could always do it tomorrow…or the day after..=P All in all, I had a blast spending ALL of my time with my family. I definitely needed it. I won’t be seeing them till next year, so yes, I need my family’s encouragement, advices, hugs and kisses to push me forward and keep me going throughout this year. I AM PUMPED BABY! Then again, my flight landed merely 48 hours ago..we’ll see…

Summer last year, my mum showed me the recipe/pictures of  Kek Lumut Sarawak (Sarawak Moss Cake). For some reason I never got myself to do it and that’s ALL she ever wanted. I made éclairs, cream puffs, cheesecakes, but no, all mummy wanted was a slice of this moist green cake. It’s freaking GREEN guys. GREEN!So this year, I was determined to make that cake for mommykins.  You see, I RARELY make any Malaysian kuihs or cakes. I guess that’s why it took me longer to actually make it. Let me correct that, I have NEVER MADE any Malaysian cakes  before and the kuihs I made were pretty much disastrous, barely edible. Sigh, I should try harder next time. Kuih Koci, Apam,Kasui…ohh la la..

This Kek Lumut thankfully, was easy to make and tastes divine. The texture was moist and soft. It tasted like Horlicks and creamy Kaya.(Note: Kaya is some sort of Coconut Jam, says Wikipedia)  TO DIE FOR . If I could change anything, I’d reduce the amount of sugar next time (We Malaysians surely are not afraid of diabetes). So mummy and I were extremely happy with the result. Sorry it took me a year to make it mom! Since the cake was steamed and not bake, it’s pretty much foolproof. So mum, next time you miss me (or you want more cake), please make this cake. It’s EASY, so no excuses.=D

Original recipe here

Kek Lumut Sarawak/ Sarawak Moss Cake

1 cup all purpose flour

1 cup Horlicks

½ cup sugar

250 g butter

4 eggs

4 tablespoon of Kaya (Coconut Jam)

¼ cup condensed milk

1 tsp vanilla

Green coloring (as much/little as needed)

1. Using a mixer, beat the butter and sugar until light and fluffy.
2. Add in the eggs, one at a time. Continue mixing.
3. Beat in the Kaya and condensed milk .
4. Add the flour and Horlicks alternately until well incorporated.
5. Lastly, add in the vanilla as well as the green coloring.
6. Spray an 8-inch round baking pan with oil and dust it with flour.
7. Line the baking pan with parchment paper and pour in the cake batter.
8. Cover the top with aluminum foil.
9. Place the pan in a large steamer and steam for 2 to 2 ½ hours.

To be honest, I don’t understand why we have to color it green and call it Lumut. I guess without the color it’ll be just “cake” ...and "cake" is too mainstream? Just like Red Velvet Cake. Without the red colouring, we normal people call it chocolate cake.I still don't get the hype over Red Velvet Cakes. It's chcolate cake thats is red in colour for God sake.Why do we need that extra step and give these cakes different names? We don’t call the usual chocolate cake Velvet Cake now do we? Baffled. I is baffled.

Wasalam.

Till then, 

Love, 

Sofhan Hasni

Breathless Bagel

Assalamualaikum.

Excited, anxious, scared...everything at once.

Breathe.

6 more days Soffy,6 more days.

6 more days to this little chubby donut,

My sister was saying something like.."oh Umar made the list and I didn't?"

Well, kakak, you should've thought of that before having cute babies.I'm just saying...

Wasalam

Till then,Bonjour,

Love,

Anggerik

Montreal's Yong Tau Foo

Assalamualaikum.

I don't know why but I suddenly LOVE yong tau foo.When i went back to Malaysia last summer,everytime we went to Pasar Malam,I'll bring back a plastic bag of hot Yong Tau Foo.:)
Being me who always take more than I need,I'll always have the leftover for breakfast.Yes.For breakfast.Since coming back to Montreal,I've been craving for it.So I made my own..and yes,I had it for breakfast..with coffee..:)

Yong Tau Foo

Broth/Base
2 cups of water
1  cube of chicken stock
A dash of pepper

Boil everything together.

Sauce
1 big chunk of Gula Melaka/Palm Sugar
1 cube of anchovy stock
2 cups of water

1 tablespoon of cornstarch
2 tablespoon of dried chili flakes
Salt(if needed)

In a (sauce)pan, let the sugar melt in the water.
Add the anchovy paste and chili flakes
Mix the cornstarch with a bit of water and pour it in.
Add salt.

Broth/Base

Sauce

=)

Ain't it simple?The price of yong tau foo at the Pasar Malam..Wallao.*shakes head*One fish ball can cost you 50 cents or so. Tengok harga,belum makan dah kenyang.=/
The recipe calls for belacan.I don't eat belacan.So that's why i substituted it with anchovy paste.I used to have allergies,now I just don't eat it.
Oh plus,I prepared it exactly like Mak Cik Pasar Malam did.Using a kitchen tong and a scissors.Teehee.:)

Those overseas,its easy peasy.Try it.:)

Btw,the recpie was originally taken from: http://www.myresipi.com/top/detail/632

Till then,Bonjournee,
Love,
Anggerik

Curry Mee/Mi Kari

Assalamualaikum!

So I told you about how I always crave for this and that right?So one of the things that I LOVE MOST is Curry mee.The thing is mama never made this at home.At least not that I can remember.Once,when i was still in MRSM PC, I stopped by at a restaurant at the airport.The thing about staying at a place where everything is considerably cheap is that you'll find yourself saying "Mahal nya semangkuk pun RM5!".I was like what the heck.AND BOY WASN'T THAT A TURNING POINT IN MY LIFE!It was THAT good.From then on,I'd go there when I'm heading back home.So since then,I have always wanted to try making them but never did.(Whats wrong with me?) Perhaps because I tried making Egg Curry and turned out to be a major disaster...

Anyways,I found a recipe on My Resipi website.Here's the link :http://www.myresipi.com/top/detail/3235
Of course I added my own twist to it.So here's my version of the recipe:

Curry Mee

300g of medium sized prawns
1 packet of spaghetti
3 tablespoon of curry powder (Mixed with water to form a paste)
6 small shallots
3 cloves of garlic
1/2 inch of ginger
1 stick of cinnamon

1 slice of dried tamarind
A dash of star anise and cloves

1 cup of coconut milk
1 cube of chicken stock
2 cups of water (++)
Dried chilli powder
Tofu
A handful of spinach
Boiled Eggs
Oil
Salt to taste

1. Put the prawns in a pot filled with 1 cup of slightly salted water and bring it to a boil.(Or until the prawns are cooked)
2. Keep the broth in a bowl and peel the prawns
3. Blend the shallots,garlic and ginger.( I don't have a blender so I cut them into small pieces and used the bottom of a bottle as pestle.teehee)
4. In a pot,start by light frying the blended ingredients and add the cinnamon stick, star anise and cloves.
5. Add the curry paste and wait for it to slightly dry (I'm scared that I might burn them that is why i quickly put in the santan:))
6. Add the chicken broth,coconut milk,the prawn broth and another cup of water (If its too thick).
7. Sprinkle more salt if its too blend and add the dried tamarind.Wait for it too boil.
8. Add in tofu and spinach.
9. Serve with any kind of noodle(mine is mee kuning) and boiled eggs.
10. Garnish with fried onion and spring onion.

Now Im hungry.Hehe.I made nasi lemak the other day.I was soo happy that I found a Pandan Extract and wanted to try it out.The thing that didn't hit me was that it is green.Legit goblin green.So I'll be having green nasi lemak for lunch.Hehe.

Wasalam.
Till then,Salut,
Love,
Anggerik

Three Flavoured Fish

Assalamualaikum.

So,I wasn't sure if i should put Ikan Tiga Rasa or Three Flavored Fish as the title because it sounds weird. Apparently there is such recipe in Martha Stewart website:(http://www.marthastewart.com/316024/deep-fried-fish-with-three-flavored-sauc)=D

Whenever its my turn to cook,I always wanted to try something new.Mr WM suggested telur bistik(what ever that is) and Ikan Tiga Rasa.So I googled it and found a recipe.Although I'm pretty much against using ketchup or chili sauce in my cooking (mama doesn't like to use them either) they definitely work for this recipe!
This recipe is easy peasy.

Ikan Tiga Rasa/ Three Flavored Fish

500g of basa fillets (if you have the real deal use 'em!)
2 tablespoon Corn starch
1 teaspoon powdered turmeric
1 onion
1 tomato
a handful of oyster mushroom
2 chilies
2 kaffir lime leaves (optional)
2 tablespoon of lemon juice
1/2 cup of ketchup
3/4 cup of water
3 tablespoon of chili sauce
3 tablespoon of oyster sauce
cilantro/coriander for garnishing
salt and sugar to taste
oil


Fish:

1. Mix the corn starch with the turmeric powder and a pinch of salt.Then, evenly coat the basa fillets
2. Fry the fillets until golden brown.Set aside.

Sauce:

1. Chop the onion,tomato,mushroom and chilies into big chunks (they taste better this way).
2. In a saucepan,start by sauteing the onions and chilies until it slightly softens.
3. Add lime leaves,lemon juice,ketchup,chili sauce and oyster sauce (Feel free to add more if it tastes weird)
4. Add water gradually depending on the consistency of the sauce.(if you life thicker sauce,put less water and vice versa)
5. Add chopped tomatoes and mushrooms
6. Sprinkle in a pinch of salt and a bit of sugar
7. Let it simmer for a minute or two.

To assemble:
On a serving platter,gently rest the fried fillets and cover it with the sauce.Garnish it with chopped coriander.

I did'nt take photos of each step but this is what it looks like in the end,

I'm super lazy and this is something super easy to make when you don't have all the time in the world.Plus,its delish!:)

Try eating them with fried egg and hot white rice after a long day of class:)

This is an altered recipe from :http://halaqah.net/v10/index.php?topic=4066.0

Okay,I should be studying for tomorrow's midterm.Pray for me InsyaAllah!:)

Take care and stay warm!

Wasalam,

Till Then,Salut,

Love,

Anggerik

The Orange Sweetness

Assalamualaikum!

I had this crazy cravings of malaysian food.Like who doesnt?COUNT DOWN!17 days to goooooooooooooooo!insyaALLAH.i'm super excited although there are 5 exam papers to sit for.Yikesss!Talking about cravings,as i went grocery shopping the other day,i walked past the fruits and veggies section and came across sweet potatoes.The frist thing that came to mind is "buat keria best jugak" so i bought two and went back.Due to busyness,i had to postpone my cooking plan.Told kak Ahya' suggested that i make Cek Mek Molek instead,but nah!Some other time maybe.So last saturday,i made keria!=) So here is the recipe..

Keria

3 large sweet potatoes
2 cups of flour
salt
water
oil
icing sugar

1. Peel the sweet potatoes and cut them into small pieces.
2. In a sauce pan with boiling water,cook the potatoes until it soften.
3. Drain.In a bowl.Mash them finely.
4. Add the a few pinches of salt and add flour half cup at a time.
5. Wet your hands with the water, and shape them into balls,flatten them slightly and make holes in the middle.=)
6. Heat the oil and deep fry them until its golden brown.
7. When its cooled powder them with the icing sugar.(mine was sweet enough so we didn't cover them with sugar.yeay!)

Peeled potatoes

Cut into small pieces

The dough

Uncook (slighlty deformed ) babies

Cook deformed babies!(yummy though!)

Cant wait to cook more yummy goodness.=)NAK BALIK DAH!TAK SABAR=D
Before that 3 more papers to kill.

Till Then,Salut.
Love,

Anggerik

Malaysia Truly Asia

Assalamualaikum!

When your Malaysian friends come over, all you want is to be transported back to Malaysia where people speak your language and eat REAL food.No offence,but seriously,other foods are nice too but after awhile,you start craving for dishes that you wouldn't even look at back in Malaysia.So since Filzah and Natasha came all over from Toronto,i was thinking of making them some vegetarian lasagna.But,come on!Italian food?Easy to find.Malaysian food?We have to make our own.Was thinking of making soto,but the fried chicken threw me off.So much for wanting to watch my diet.So i decided to make Koey Teaw Ladna instead.Btw,i've seen gazillion spelling for koey teaw and still don't know the right spelling.As long as you can  pronounce it then you're fine.Like people always say,"Takpe,tak masuk exam".

Koey Teaw Ladna

Koey teaw noodle
5 cloves of garlic
1 medium onion
1 inch of ginger

1 stick of lemon grass

3 kaffir lime leaves

3 chillies

300gram chicken breast
7 shrimps
a handful of spinanch and oyster mushroom
1 carrot
2 cups of chicken stock
2 tablespoon of oyster sauce

A dash of lime/lemon juice

2 tablespoon of cornstarch
1 egg
Oil
White pepper and salt to taste

1) Cook the Koey Teaw Ladna and set aside.
2) Cut the garlic and onion thinly and the chicken breast into cubes.
3) In a saucepan,heat the oil and sautee the garlic,onion,lemon grass,chillies,and ginger.
4) Add the chicken stock,carrot,chicken and shrimps.And let those babies cook.
5) After the chicken is slightly cooked and the broth starts to simmer,add in the oyster sauce,lime leaves,lemon juice, white pepper and salt.
6) Add in the noodles.
7) Add the cornstarch a tablespoon at a time.If one tablespoon gives you the right consistency then your're good to go.Add more cornstarch if its too liquid-y.
8) Break an egg over the noodles and mix them around.
9)Serve it while its hot and garnish it with fried onions and scallion (was to hungry,forgot to garnish them.Sorry dear guests!)=D

If you prefer fried chicken.Toss in the chicken in step 2.Calamari in your Ladna would have tasted yummy too.

I took this picture from the net because we were too hungry to snap a picture of  the Koey Teaw.=D

After a week without snow and sunshine through out the day, I was convinced that Spring is finally here.Who would have guessed that a snowstorm was going to hit Montreal?!Hot choc is not hot enough.So we made Teh Tarik instead.=D

Teh Tarik

2 tablespoon of powdered tea
2 cups of water
6 tablespoon of condensed milk (more or less)
2 Cups

1) Boil the tea on the stove for a few minutes.
2) Sieve the tea.
3) Add the milk.
4) Pour the tea from one cup to the other,ensuring that you pull them at a considerable height.

Voila!Your teh tarik is ready to be enjoyed!=D


This is the only time when you wish Mamak is as famous as McD!McMamak!Boy oh boy!!
Imagine ordering nasi kandar on banana leaf through the Drive-Through.EPIC.

Our yummy-yet-not-so-healthy Teh Tarik!

There's no place like home.My home is where my mum is.=D (because thats where the yummy food is*shh*)
Can't wait to go back and cook for mama bear!Booyah!

Till then,Salut.
Love,
Anggerik.