Rose, Rose, I Love You......

Rose Pudding

Rose pudding mold

Rose pudding in dessert cup

Ingredients

1 packet agar agar powder
8 oz castor sugar
3 pandan leaves
950 mls water
1 cup coconut milk
75gm sago ( wash, soak 20 min & drain )
1 egg white ( beat until stiff )
red & green colouring for rose and leaves

1. Mix agar agar power with 1000mls water and mix well.

2. Add sugar and bring to boil until sugar dissolve.
3. Remove half cup of agar agar solution, divide into 2 parts. Add 1 part red and the other part green.
4. Pour the red agar agar solution to the rose portion and green agar agar solution to the leaves portion. Leave aside to set.
5. Add sago to the balance of the agar agar solution and cook until sago transparent.
6. Reduce to low heat, add the coconut milk and mix well. Stir in the stiff egg white and use a whisk to beat well. ( Do not boil )
7. Use a small ladle scoop the agar agar solution to the set roses & leaves slowly.
8. Leave aside and chill well in the fridge.
9.Remove from mold and serve chill.

Fruits Pastry

This recipe is share by VI in Ik forum. The texture of the cake is soft and fluffy.

Ingredients

113 gm butter
1 cup castor sugar
50 gm sour cream
1 tsp vanilla essence
pinch of salt
1 tsp orange zest
3 large eggs
210 gm plain flour
1 tsp baking powder
500 gm fresh fruits ( strawberries/ blueberries/ grapes )

1. Cut fruits into pieces but not too small, put in strainer and sprinkle 2 tbsp sugar and put aside.
2. Pre heat oven to 180 deg c
3. Sift flour with baking powder.
4. Cream butter and sugar, sour cream together until light and creamy.
5. Add egg one at a time and beat well but do not over beat.
6. Add vanilla, flour and zest, salt mix well until combined.
7. Line cake pan base with grease proof paper, brush the side of pan with butter. Pour batter in 8" cake and smooth the top. Arrange cut fruits on top.
8. Bake at 50 to 60 mins or until cook. Remove from cake pan to cool.
9. Serve with a cup of tea/coffee. Enjoy.

Dry Curry Chickpeas

Ingredients

300gm chickpeas
2 tbsp curry powder
1 cup curry leaves
5 dried chillies
1 onion - diced
1 tbsp mustard seed
salt to taste
A little oil

1. Wash and soak the chickpeas for 1 to 2 hours
2. Boil the chickpeas with water for 5 minutes then transfer to slow cooker
add 1 to 2 tsp of salt. Cook for 5 to 6 hours or until soft. Then drain off the water.
3. Season the chickpeas with curry powder.
3. Soak the dried chillies in hot water for 20 minutes, remove seed and cut
into smaller pieces.
4. Heat up the saucepan, add oil. Fry the onion, dried chillies until fragrant.
Then add the curry leaves, mustard seed and fry till fragrant. Add in the
chickpeas and stir fry for a few minutes, add salt to taste.
5. Serve hot or chill.

Recipe source from Quay Po Cooks with some changes.
Thanks to Quay Po for sharing this delicious snack.

Homemade Roti Pratha

Roti prata dough, coat with oil or butter and keep in fridge over night.

opps..... fail. Too many holes here and there while stretching the dough.

Fold the dough and roll into spiral, keep aside for 10 mins.

Flat it

press slowly and spread it out

pan fry in non stick pan

Ready to serve with dhal curry.
Recipe source from here

ROTI CANAI
500 g flour
300 ml water
1 egg
1 teaspoon salt
2 tablespoons condensed milk
1 tablespoon shortening ( I use butter)
Extra butter or margarine for coating

1. Prepare the ingredients.
2. Dissolve salt in water.
3. Put all the ingredients in the mixing bowl, pour in the salt water bit by bit...
4. Knead the dough till soft and smooth dough is formed.
5. Make into 11 small balls.
6. Coat with margarine and keep for at least 2 hours. The longer the better. I kept it overnight in the fridge.
7. Pour some oil and margarine in a bowl.
8. Grease the table with a bit of oil and flatten one small dough. Spread a bit of oil on the flatten dough. Pull & stretch the dough slowly until it's transparent ( Since I can't do the flipping thingy like the mamak shop.
10. Pull the sides of the dough to get a thinner sheet. Sprinkle with a bit of # 7.
11. Bring the sides to the center.
12. ...to form a long dough.
13. Hold upwards and swirl it.
14. Leave it for half an hour.
15. Flatten it.
16. And keep it in a container, each piece must be layered with a small piece of plastic. Or otherwise, fry on a hot pan with a bit of oil.

Dhall Curry

(A) 
100gm Dhall
1.5 tbsp curry powder
1 tsp tumeric powder

1. Wash & soak the dhall for 1 hour.
2. Boil (A) ingredients with approximate 3 bowls of water.
3. Cook the dhall until very soft, add more water if necessary.

(B)
1 potatoes 
1/2 carrot
1 tomato
1 big onion
2 red chillies
2 bird eye chillies
2 sprigs curry leaves
1 small piece ginger
1 small piece assam jawa
8 oz thick coconut milk
1/2 tsp mustard seed
2 tsp sugar
Salt to taste

1. Potatoes, carrot,tomato, big onion - cut cubes
2. Red chillies - slice thinly about 1 in length
3. Bird eye chilli & ginger - slice thinly
4. After dhall is soften add in potatoes, carrot, both type of chillies
ginger, mustard seed, assam jawa.
5. Cook until all the ingredients is slightly soften, add in 
tomato and onion. Continue to cook until all the ingredients are soft.
6.Add Salt & sugar to taste, follow by thick coconut milk and when boil
remove from heat
7. Serve hot with roti paratha or bread