samedi, octobre 31, 2009

Agar-Agar Santan Pandan

Wah! So long time I didn't put up my kitchen venture on the net....
This is my latest test in the kitchen... It's the Agar-Agar Santan Pandan.
I have never make anything with Pandan before mainly because it is no easy to get Pandan leaves or pandan essence where I live. Last week, I was shopping at the KY supermarket in Brussels, lo and behold!! I found packs of pandan leaves at the fridge side. There are about 15 big pandan leaves and cost for about 1,70 Euro! What a deal!

One of my favorite Malaysian dessert is agar-agar (lengkong). This is a very easy to eat dessert and especially in hot climate country, this dessert is refreshing. After so many recipes on the internet, I finally settled for the one from
On this website, it is called Agar-Agar Batik. I think it is for the look made by the coconut milk and eggs.

The receipe uses cups. But I just use approximate measurement. Hehehehe...

For the pandan jus, I use about 50ml. For the coconut milk, I used 200ml think coconut milk. For the agar-agar, I use 2 packets of agar-agar powder (total of 24g).

Here's the result :D
The ideal agar-agar santan would have an equal part of the transparent and with coconut milk. This is usually perfected with the correct amount of coconut milk, and how much stirring done. But I am happy that it turns out yummy and nice.

jeudi, octobre 15, 2009

Ketupat and Kuah Kacang

Yay!! I got the motivation to cook. And I chose Ketupat (Packed rice) and Kuah Kacang (Peanut Sauce)!

As for the Ketupat, I used the shortcut, where I used the instant from Malaysia. This is the mini version. This is like one of the best invention of Malaysian food. Traditionally these packed rice are made with woven case from coconut leaves.

This is the instant packaging.

So this is the before and after picture:

You can eat ketupat with the peanut sauce, or with rendang (curry thick sauce) or with lodeh (vegies in coconut sauce). Simplest version is with peanut sauce.

So here is my version. I looked up recipes for Peanut Sauce and there are so many version. I took the common ingredients that these recipes have and make my own. I would say this is the quick n go version hihihi...

Here is the recipe.

3 tablespoons Chili Paste (I used Sambal Oelek)
1 lemongrass
Tamarind juice
Palm sugar
Coconut milk
Chopped peanuts

1. Heat oil, and chili paste
2. Add lemongrass
3. Get the tamarind as a size of a golf ball, and dilute in a cup of boiling water, Pour into the chili
4. Add in palm sugar till everything diluted
5. Add a bit of coconut milk
6. Add salt and sugar to taste
7. Add peanuts
8. Add tamarind water and coconut milk till the taste and look is like you want (yes I know I am cooking based on LOL)
Cook till boil.

Here are some of the asian ingredients which you can get at asian stores.


Palm sugar