When I was still living in Singapore, I used to get this dessert from hawker place. There is a stall in Bukit Timah Market and Food Center selling this dessert. The combination between the steamed cassava and the coconut milk has the right balance. I love it.
Since we moved to USA , whenever I crave for this snack I have to make my own. So far I have not found this snack in Thai restaurant that I have been to. It’s not hard to make this but it was convenient for me just to buy it from hawker place ( I know I sounded like spoiled kid)
Now, just looking at this picture made me want to eat this right away. Okay, let’s start cooking. You can get fresh cassava from Asian supermarket in USA, in USA cassava is called Yucca. The supermarket (RALPH’S) close where I live has ASIAN goods’ section so I just got them from there. Choose the ones that are not squishy when you check the skin.
- 800 gr cassava/yucca/tapioca, peel the skin. Cut about 5 cm long each and cut into half. Cut off the hard part in the middle
- 1 liter water
- pinch of salt
- 200 gr sugar
Coconut Milk Sauce
- 500 ml coconut milk
- pinch of salt
- 1 tbsp cornstarch
1. Rinse off the cassava, set aside.
2. Boil water in the medium saucepan, add the cassava. When the cassava has softened but still firm and change to translucent add the sugar and salt. Let the water reduce almost 80%, cassava should look very translucent and very tender. Turn off the heat.
3.Making sauce : Pour the coconut milk in the saucepan, add the salt. Dissolve the cornstarch with little water or coconut milk then add to the coconut milk mixture.
4. Using small heat, boil the coconut mixture until the it gets thicken. Keep stirring for another 2 minutes and turn off the heat. Keep stirring until the steam comes off.
5. Place some cassava into bowl/serving glass pour the coconut milk sauce on top of it. Can be served cold too.
Hello April !
I’m back from a short break, I was quite busy in March. Now I’m back in blogging, hopefully I can post more useful articles/recipes in future.
It’s a low key spring break for my daughter.We did not do much, she prefers to stay home to recover from busy weeks at school. We did baking cookies, new recipe. I did not know what to expect, I was skeptical that she would like the cookies since these are not chocolate chip cookies that we baked together before.
It turned out this is very simple cookies to make, she likes it so much. She even asked me to bake more, oh well.
I don’t own this recipe, my contact on facebook posted on the timeline. Here’s the original recipe :https://www.facebook.com/permalink.php?story_fbid=1884822391792388&id=100007939354146
- 125 gr unsalted butter (room temperature)
- 80 ml condensed milk
- 200 gr corn starch
- Preheat oven to 100 degree celcius ( 212 degree Fahrenheit)
- Mix well butter and milk in the medium bowl with fork.
- Add corn starch to the butter mixture, mix well with spatula until blended well.
- Line the baking pan with parchment paper.
- Use pull out plunger with star tip, I am just using my thumb to push the dough thru the star tip.
- Bake for 28 minutes on the middle rack.
My opinion about this cookies is crunchy, delicate and very fast to finish as this cookies taste so light and airy.
I remember when I was very young, I liked to eat this snack. The older I grow up, the harder to get this snack. Not many people sell this snack anymore.
The outer of this snack is crispy and it tastes delicately sweet, can be eaten with or without powdered sugar. Almost similar to beignets.
The recipe is quite simple to follow, I was multi-tasking by doing house chores since the dough needs to be proofing. It’s quite taking time to make this but it’s worth it. I enjoyed having this fried/fritter with a cup of chai masala. Ohhh… perfect match !
- 250 gr plain flour
- 100 gr granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon yeast
- 1 teaspoon salt
- 45 ml water
- Cooking Oil for frying
- In a medium bowl, mix 200 gr plain flour, baking soda, yeast and salt.
- Add water then mix well until the dough is elastic by adding the remained of flour; little by little.
- Cover with dampened cloth, rest for 30 minutes.
- Knead the dough, add more flour if necessary. Rest for another 3 hours. Cover with cling plastic wrap.
- Divide the dough into 16 balls. Place on the floured plate. Flatten with your palm. Sprinkle with sugar.Press it lightly. Alternatively; roll the the in the sugar then flatten with your palm.Cover with dampened cloth for 10 minutes.
- Heat the oil in the pan in medium heat, fry the dough until it’s golden brown.
- Sprinkle with powdered sugar if you like.
I was craving for my hometown food, every time my contacts on facebook post recipes of Indonesian foods it was like a torture for me. In my country, I could easily find and get those yummy food within walk in distance. But here, I need to commute (30 minutes to 1 hour, depends on type of meals that I want to eat) to buy them. One of the dish that caught my attention is Mie Kangkung, never had it before so curious by its taste I was determined to cook this dish.
It’s called : Mie Kangkung. Kangkung is also called water spinach. I like the crunchiness of bean sprout (not shown in this picture) and Kangkung (Water spinach). I can’t find water spinach in most supermarkets in my neighborhood, I found On Choy (at Asian supermarket, Ranch Market 99) that close enough to for the texture of Kangkung.
Ohhhh…. I love this one so much, I need to restrict myself not to eat too much. It’s perfect for me in cold season like now.
Anyway, enough with the description of this dish and how much I love this. Let’s get cooking
- 300 gr egg noodles OR fresh lo mein OR Hokkien noodle, for egg noodles; boil for 3-5 mintes then drain them. For Lo mein, put in the hot water to make the noodle more flexible.
- 1 bunch of On Choy/kangkung/water spinach or 150 gr kangkung/water spinach leaves, use only the leaves. Blanch them, set aside
- 100 gr bean sprout, wash throughly. Blanch them, set aside
- 1 stalk of spring onion, cut thinly
For the gravy:
- 2 cloves of garlic, cut thinly
- 3 red chilies , seeded; cut thinly
- 400 gr of chicken fillet (I use beef 300 gr (I don’t have chicken at that time)), cut into strips or cubes
- 4 tbsp of oyster sauce
- 6 tbsp of sweet soy sauce, available in asian supermarket
- 800 ml of water/chicken broth
- 1 tbsp dried baby shrimp, washed lightly then cut roughly or you can grind it lightly
- Salt and pepper to taste
- 1 tsp corn starch, dilute with water
- 2 tsp sesame oil
- 2 tbsp cooking oil
Directions Making gravy :
- Heat cooking oil in medium heat, add garlic and chilies. Fry until fragrant, add meat (chicken or beef). Cook it through until chicken is looking white pale or beef does not look red anymore (about 7 minutes or more)
- Add oyster sauce and sweet soy sauce, mix it well. Add water/chicken broth. Simmer for 5 minutes then add ground baby shrimp. Let it boil for 5 minutes.
- Combine water and corn starch in small bowl, add to the gravy. Mix it well until the sauce thicken, add sesame oil. Mix it well.
Final presentation :
Put noodle on the bowl topped with water spinach/kangkung and bean sprout, pour the sauce over it and garnish with spring onion. Sprinkle with squeezed lime if you like. Served warm
Versi bahasa Indonesia:
- 300 gr mie telor atau mie hokkien. Rebus sebentar dan tiriskan.
- 1 ikat kangkung, ambil daunnya saja. Rebus air panas di panci, setelah mendidih matikan api dan masukkan kangkung ke dalam panci yang ditutup selama 2 menit. Angkat dan tiriskan
- 100 gr toge, rebus air panas di panci, setelah air mendidih matikan api dan masukkan toge ke dalam panci yg ditutup selama 1 menit.
- 1 batang daun bawang, iris tipis.
Bahan membuat saus:
- 2 siung bawang putih, iris tipis atau cincang
- 3 cabe merah, (kalau saya biji dibuang karena cabe disini pedassss sekali)
- 400 gr filet ayam (Saya pakai daging sapi karena stock yg tersedia cuma daging sapi). Saya pakai 300 gr daging sapi.
- 4 sdm saus tiram
- 6 sdm kecap manis
- 800 ml air atau kaldu ayam
- 1 sdm ebi yg sudah direndam air panas, haluskan
- Garam dan merica secukupnya
- 1 sdt tepung maizena, dicampur dengan sedikit air
- 2 sdt minyak wijen
- 2 sdm minyak sayur
Cara membuat saus :
- Panaskan minyak di api sedang, tumis bawang putih dan cabe merah sampai harum. Tambahkan daging ayam/sapi sampai ayam matang (kurang lebih 7 menit atau lebih)
- Tambahkan saus tiram dan kecap manis, aduk rata. Tambahkan air atau kaldu ayam. Masak selama 5 menit kemudian tambahkan ulekan ebi. Didihkan.
- Campurkan air dan tepung maizena di mangkuk kecil dan tuang ke saus,aduk rata sampai saus agak mengental. Tambahkan minyak wijen, aduk rata. Angkat dari kompor.
- Taruh mie di mangkuk/piring saji dan letakkan kangkung diatas mie dan toge diatas kangkung. Siram dengan kuah/saus. Taburkan irisan daun bawang. Tambahkan perasan jeruk nipis, jika suka. Sajikan hangat.
Last summer, My daughter and I were traveling to Indonesia; my hometown country. I also got wonderful opportunities to visit Bali and Lombok. While staying in Bali, I also experienced their authentic foods such as : Ayam Betutu, Sate Lilit and Sambal Matah. I made Sambal Matah (Balinese called Sambal Matah because all raw (mentah in Indonesian or Matah in Balinese language; ingredients used in this recipe). The best way to eat raw garlic without having to feel ewwww… afterwards.
- 1 (one) big shallots, diced thinly
- 2 (two) cloves of garlic, diced thinly
- 7 (seven) chilies padi , seeded. Diced
- 1 (one) white part of lemon grass, peel the skin until you see the soft part of lemon grass. Diced thinly
- 3 (three) lime leaves, washed throughly and cut away the middle part then diced thinly
- 2 (two) tablespoons of squeezed of lime
- Salt to taste
- 3 (three) tablespoons of hot oil
- Combine shallots, garlic, chilies, lemon grass in a bowl. Add salt and lime juice, mash them very lightly . Set aside
- Heat oil till warm enough then pour into the all ingredients. Incorporate well. Serve with any kind meats, or veggies.