Pudding Susu Nutrijelly

 

Just another milk pudding, same with previous post. I used one pack Nutrijell pudding and follow the instruction at the back of the package. It;s really basic pudding recipe using Nutrijell Pudding Vanilla where you can buy in asian groceries. My boys loves this one very much. They ask for more and more, lol.

 

Victoria Park Hawker’s Market

Victoria Park Hawker’s Market on Friday night, now becoming one of our regular activities for the week. It’s really nice because we could find lots of food from around the world in one place, the other thing that make it perfect is because we can bring our lil puppy ‘Lola’ comes along together to join the crowd. It was a great venue to catch up with friends and family, the music is groovy too. You can bring picnic rug or chair because sometimes it’s hard to find empty table.

 

IMG_7142

 

Those are some menu that you can have there. From up-left and move clockwise : Pad Thai(Thailand) $6 – Roo Steak Sandwich(Australia) $15 – Spaghetti bolognaise(Italia) $15 – Jamaican bbq jerk chicken(Jamaica) $15. Last night i try Bombolini (Italian Doughnut) $5, a Arancini (Italia) $6 and Portuguese egg tart $4.5 as our dessert. My son bought Lamb Curry Rice (India) $12.5 and my hubby choose Bento Box (Japan) $15 for their dinner.

We haven’t try some of the food there, but we plan to try them next week 🙂

 

 

Cantik Manis

 

CANTIK MANIS

Source : Mba Vania

Ingredients
100 gr sago (delima) pits or coloured mutiara sago (biji mutiara)
50 gr mung bean (hunkwe) flour
500 cc coconut milk from 1 coconut
1/4 tsp salt
100 gr granulated sugar
1/8 tsp vanilla
plastic sheets, for wrapping

 

Method
1. Cook sago pits until done and transparent, rinse and drain.
2. Diluted mung bean flour with part of coconut milk and set aside.
3. Boil remaining coconut milk with salt, then add flour liquid and stir. Add sugar and vanilla, stirring until the sugar is dissolved. Add sago pit, stir well and remove.
4. Wrap 2 tablespoons dough in plastic sheet. Roll and fold both sides to the center. Leave to cool.

 

Kolak Labu Kuning (Pumpkin in Sweet Coconut Milk)

Kolak  Labu Kuning ( Pumpkin in sweet coconut milk)    

Ingredients:

  •     1/2  pumpkin, diced to medium size
  •     2 pandanus leaves washed and make a knot
  •     100gr coconut sugar or palm sugar,shaved (less/more according to your liking)
  •     100gr sugar
  •     300ml coconut milk
  •     ½ tsp of salt
  •   300ml of water

Methods:

  1. In a pot, bring the water to boil add in the pandan leaves, sugar, palm sugar and salt.
  2. Add in pumpkin, boil around 2 mins. *do not over cook, it become too mushy
  3. Then pour in the coconut milk , stir occasionally, don’t let it really boil, or coconut milk may curdle or separate,turn heat down and simmer a little while.
  4. Ready to serve.

Martabak Manis Durian

MARTABAK MANIS DURIAN

 

Source : Pawonike

Ingredients A:
– 125 gr self raising fluor
– 25 gr sugar
– 1/4 sdt salt
– 175 ml water
– 1/2 sdt dry yeast

Ingredients B:
– 2 eggs
– 1/8 sdt baking soda

Additional ingredients:
– sugar
– margarine
– durian


Methods:
1. Mixed ingredients A (except dry yeast) using whisk until smooth, add dry yeast, mixed well, closed with plastic wrap and let it for about 2 hrs.
2. Whisk egg, then add baking soda from ingredients B into batter then mixed well.
3. Preheat pan using medium heat. Pour batter into pan then reduce heat. Cook using very low heat. When some hole form, spread sugar on it and put the lid on. Continue cooking until well cooked.
4. Set aside and put on cutting board. Half it. When it still hot, basting it with margarine and spread durian. Put it all together.
5. Ready to serve.

 

 

Bubur Biji Salak

Ingredients:
500 gr    sweet potato, steamed, mashed
5 tbs     tapioca flour
500 gr    coconut/palm sugar
1 ltr        water
400 ml    coconut milk
½ tsp      salt
1  pandan leaf

 

 

Methods:

  • Mixed tapioca flour and mashed sweet potato, make ball shape.
  • While making ball shape, boil water and coconut/palm sugar in a pan.
  • Pour the balls into the pan and let until those flowing above the water.
  • For sauce : Boil coconut milk, salt and pandan leaf. Let it boiled and take it quickly from the stove.
  • Serve biji salak with the sauce.

Kue Lumpur Pandan

 

 

 

Kue Lumpur Pandan

Ingredients:

  • 75 gr butter
  • 150 gr plain flour
  • 100 gr sugar
  • 1 tsp salt
  • 4 eggs
  • 300 ml coconut milk
  • 300 ml water
  • 150 gr steam potato, mashed
  • pandan paste

Topping:
100 gr sultanas

 

Methods:

1.Mix sugar and egg using electric mixer. Add salt and vanili extract. 
2.Using low speed, pour coconut milk, then mashed potato and flour gradually. 

3.Add water and then melted butter, mixed well. Then add pandan paste.
4.Preheat kue lumpur pan, basting with margarine, pour batter until 3/4 pan. close lid. Let it cook. Half way put the topping and cook again until the top dry. Ready to serve.

Serabi Kuah Kinca

IMG_9477

Ingredients :

  • 150 gr rice flour
  • 100 gr plain flour
  • 1 tsp salt
  • 1 egg
  • 300 ml coconut milk
  • 300 ml water
  • 1 tsp baking powder

Sauce:
200 ml coconut milk
100 gr palm/coconut sugar
1/2 tsp salt

Methods :

  1.  Boil coconut milk and water mixture, set aside and let it warm.
  2.  Mix plain flour, rice flour, salt and egg. Pour coconut milk gradually. Mix well. Then clap batter with your palm for about 20 minutes. Let it for 30 minutes.
  3.  Add baking powder. Mixed well.
  4. Preheat serabi pan.
  5. Pour batter in the pan. Let it until the hole come out. Reduce heat and put the lid on. Continue cook for about 5-10 minutes or until set.
  6.  Sauce : Boil coconut milk, palm sugar, pandan leaf and salt.
  7. Serabi ready to serve, pour sauce on top.

 

Kolak Pisang

 

Kolak Pisang is easy to make and we usually make it in Ramadhan. Or you can make it for your dessert on special event or when you have some friends come over for lunch or dinner. You just need coconut milk and palm sugar then you can fill it with banana, pumpkin, sweet potato, cassava and anything similar that you like.

 

KOLAK PISANG 

Ingredients:

  • 4 frozen banana (in Indonesia, you can use fresh banana)
  • 200 gr pumpkin
  • 500 gr palm sugar
  • 100 gr sugar
  • 1 pandan leaf
  • 1 tsp salt
  • 1.000 ml water
  • 600 ml coconut milk

 

Methods:

 

  1. Boil water, sugar and banana for about 1 hr. Add pumpkin and cook until tender.
  2. Add palm sugar and pandan leaf. Cook again.
  3. Then add salt and coconut milk. Let it boiled.
  4. Ready to serve.

Martabak Manis Ovomaltine

IMG_9301

 

MARTABAK MANIS OVOMALTINE

Source : Pawonike

Ingredients A:
– 125 gr self raising fluor
– 25 gr sugar
– 1/4 sdt salt
– 175 ml water
– 1/2 sdt dry yeast

Ingredients B:
– 2 eggs
– 1/8 sdt baking soda

Additional ingredients:
– sugar
– margarine
– ovomaltine
– meises
Methods:
1. Mixed ingredients A (except dry yeast) using whisk until smooth, add dry yeast, mixed well, closed with plastic wrap and let it for about 2 hrs.
2. Whisk egg, then add baking soda from ingredients B into batter then mixed well.
3. Preheat pan using medium heat. Pour batter into pan then reduce heat. Cook using very low heat. When some hole form, spread sugar on it and put the lid on. Continue cooking until well cooked.
4. Set aside and put on cutting board. Half it. When it still hot, basting it with margarine and spread meises and ovomaltine. Put it all together.
5. Ready to serve.

martabak manis ovo