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.
Nothing fancy about this recipe, just simple and easy.
Avocado Milk Pudding
1 pack nutrijell milk pudding (pudding susu nutrijell)
Follow instruction at the back of nutrijell pudding package then add mashed avocado. Pour in the pudding mold and wait until set. Better eat cold.
Why not trying something different for your lunch??
Beef Thai Red Curry
- 1 onion
- 1 lemongrass, use only white parts
- 3 tbsp vegetable oil
- 3-4 tsp red Thai curry paste
- 200g beef
- 100g bamboo shot
- 2 tbsp fish sauce
- 1 tsp brown sugar
- 5 kaffir lime leaves
- 300ml can coconut milk
- fresh coriander
- Peel onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass.
- Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates . Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
- Add beef pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the beef is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the beef submerged. Then add bamboo shot and keep cooking.
- While the beef is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.
I really love to make this kind of pudding. My boys love it too. Very simple but yummy mummy 🙂 It was a last bite left when i took those photos.
1 pack of white agar-agar (available at Asian groceries)
200 gr dark cooking chocolate
1/2 cup of sugar
800 ml water
500 ml milk
1/2 tsp vanilla extract
1 tbs corn flour (mixed with a bit of milk)
1/2 cup of sugar
- Boil water in a pan while melted the chocolate in a microwave for about 1 minutes.
- Pour agar-agar and sugar, bring to boil again.
- Pour the chocolate into the pan and stir until all mixed well.
- Pour it into pudding pan. Better if you strain it while you put into the pudding pan.
- Put in the fridge until set.
- To make Vla : put all the ingredients into pan (except corn flour), when it boiled then low the heat and put the corn flour into the pan. Stir it fast until all mixed well and becoming lumpy.
Got the independence day virus spreading in foodie blog, I make this puding to follow foodie blogger celebrating our Independence day on August 17. Hope the spirit of red and white are represented in my photo 🙂
1 pack agar-agar bubuk (you can find in Asian grocery)
200 gr white cooking chocolate
1 ltr milk
red colouring food
- Put milk and agar-agar into the pan, then stir over until agar-agar dissolved.
- Chop the chocolate and mix it with 3 tbs milk. Put in the microwave for about 1 minute until it melted.
- Pour it into boiled milk.
- Divide into 2 parts. Put red food colouring into one part.
- Put the red part first into pudding pan. Then after about 2-3 minutes, pour the white part into pan.
- Pour some strawberry thick and rich topping on top of it.
- Ready to serve.