2:00 AM
The kaya, which is a traditional South-East Asian jam, is one of my family's favorites.Unfortunately for us, it is not sold around the Emirates. Fortunately, it is very easy to make. Not only that, the kaya is also preservatives-free and cheap!
Ingredients:
1 cup of sugar*
1 cup of water*
* Make it into caramel and leave it cool
1 cup of sugar
3 eggs
1 1/2 cup coconut milk
2 tablespoons of corn starch mix with a little water
Some pandan leaves
Method:
In a bowl, mix all of the ingredients together and strain.
Put the strained uncooked kaya in a saucepan and set the stove on medium heat.
The kaya needs to be stirred constantly until cooked.
It is cooked once it's texture is thick and the kaya has a glossy shine.
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| From Resepi Raidah |
1 cup of sugar*
1 cup of water*
* Make it into caramel and leave it cool
1 cup of sugar
3 eggs
1 1/2 cup coconut milk
2 tablespoons of corn starch mix with a little water
Some pandan leaves
Method:
In a bowl, mix all of the ingredients together and strain.
Put the strained uncooked kaya in a saucepan and set the stove on medium heat.
The kaya needs to be stirred constantly until cooked.
It is cooked once it's texture is thick and the kaya has a glossy shine.
11:19 AM
Ingredients:
2 pieces of salmon (here, I only use the head)
3 table spoon chili paste - you can reduce the amount if you prefer it mild.
3 table spoon chili paste - you can reduce the amount if you prefer it mild.
1 onion - grounded
3 pieces of garlic - grounded
3 pieces of garlic - grounded
3 pieces of shallot - grounded
1 inch of ginger - grounded
1/2 inch of fresh tumeric (or 1 teaspoon of tumeric powder.)
1/2 teaspoon of belacan (prawn paste)
Tamarind juice according to preference
Ginger flower (bunga kantan) and Vietnamese coriander (daun kesum) according to preference
Salt and sugar according to preference
Water
Method:
Heat up the oil and saute the onion, garlic, shallot and ginger until fragrant. Add in the chili paste and saute. Once browned, lower the heat and add in the fish. Then, add in the tamarind juice and leave until it boils. Add salt and sugar according to your preference and leave it to cook with lid on.
1/2 teaspoon of belacan (prawn paste)
Tamarind juice according to preference
Ginger flower (bunga kantan) and Vietnamese coriander (daun kesum) according to preference
Salt and sugar according to preference
Water
Method:
Heat up the oil and saute the onion, garlic, shallot and ginger until fragrant. Add in the chili paste and saute. Once browned, lower the heat and add in the fish. Then, add in the tamarind juice and leave until it boils. Add salt and sugar according to your preference and leave it to cook with lid on.
4:03 PM
This is my first posting for this blog. Today, I want to share a unique recipe blending of fish from the west and ingredients from the east.
Ingredients
200 grams of vermicelli - soak it for few hours, boil till tender and leave it to dry.
1 piece of salmon - pan grilled and cut into small pieces.
1 carrot - cut to pieces (here it cut it small and long)
1 cucumber - cut to pieces
6 pieces of lettuce - thinly sliced.
1 onion - sliced
1 tomato - sliced
Ingredient for the sauce
Ingredient for the sauce
3-4 table spoon of olive oil
4 small chili - slice small
1 piece of garlic - finely crushed
3 table spoon of lemon juice.
1/2 tea spoon of salt.
1/2 teaspoon of sugar
1/2 teaspoon of black pepper powder
Mix all these ingredient stir well
Method
For the sauce, just mix all of the ingredients together. As for the salad, just put everything in a salad bowl. Add in the sauce and toss until evenly mixed. It is now ready to be served.
Method
For the sauce, just mix all of the ingredients together. As for the salad, just put everything in a salad bowl. Add in the sauce and toss until evenly mixed. It is now ready to be served.
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