Sago gula Melaka

Tags

coconut milk, gula melaka, palm sugar, sago pearls, santan

Sago gula melaka is a Malaysian desserts. The pearl sago texture are chewy and it is drenched in combination of palm sugar ( gula Melaka) and coconut milk. It is best served chilled. Personally I like it without the coconut milk. Is lower in fats and it tastes great.It is very simple and easy to make. All we need are four main ingredients: sago, palm sugar/gula melaka, coconut milk and pandan leaves. 

Ingredients

200g Pearl sago 

1 box Coconut milk 

5 cups Water 

2 Pandan leaves, cleaned and knotted

200g Palm sugar 

Salt 

Method

 1. Soak pearl sago in water and drain. 

2. Bring 5 cups of water to boil in a large pot. Add pearl sago and keep stirring till sago turns transparent.

3. Pour into a strainer and rinse under a running tap till cool. 

4. Drain excess water and pour into a bowl. Add a pinch of salt. Mix well and scoop into individual moulds to set. Chill in refrigerator. 

5.Dissolve palm sugar with 5tbsp of hot water with the knotted pandan leaves. Chill in refrigerator. 

6.To serve, spoon the palm sugar syrup and coconut milk over the chilled sago.

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Happy Chinese New Year

Tags

2015, CNY

Chinese soup with roasted garlic and mushroom.

Tags

basil, chinese mushroom n roasted garlic soup, chinese soup, mushroom, red dates, roasted garlic

Ingredients

300-500gm of ribs or chicken (cut to pieces)

 8-10 pcs of red dates
8pcs of mushroom( cut to half)

 2 bulb of garlic, remove the skin
** 1/2 to be stir-fry with oil till golden brown 

200-300gm of clams(optional) 

 1500ml water 

2tbsp soy sauce 

1tbsp chinese wine/brandy(optional) 

1tsp salt and pepper to taste.

 Heat up the wok, add 1 tbsp of oil and fried the other half of the garlic, mushroom and red dates until fragrant .
Add the ribs or chicken pcs and stir-fry for 2 mins. Add the stir-fry garlic.
Add 1500ml of water, 2tbsp soy sauce, 1 tbsp of chinese wine or brandy, 1tsp salt and pepper to taste.
Cook for half an hour. Add clams (optional). Cook till clams are all open.
Lastly, add basil leave before serving.
 

**the photos above are without the clams. The soup without the clams is sweet and light. With the clams it will be sweeter and refreshing.
**the sir-fry garlic is a key ingredient to this soup.

 Red dates

Crispy crabmeat snack with Philip air fryer.

Tags

air fried snack, airfryer, crab meat snack, crabmeat, crispy crabstick snack., Philip airfryer, snacks

Is really simple to make this snack with the airfryer. It will be a wonderful CNY snack for everyone too. Is easy and most important, we won’t feel guilty eating it as it is a healthier version with hardly any oil to fry it. It is a must try recipe. Hope you will enjoy it too.

 Firstly you will need to shred the crabsticks and spray some oil over the crabsticks to prevent it from sticking.
Air fry the crabmeat at 160* C for 15 mins.
Stir every 5 mins to prevent it from sticking together.
It will turn golden brown when it’s ready. 

 Warning: This airfry crabstick is very additive.

Stir-fry cucumber with dry shrimp

Tags

chinese cooking, chinese stir-fry cucumber with dry shrimp, cucumber, dry shrimp, easy stir-fry, stir-fry

Ingredients
3 Cucumber (deseed and slice to 0.4cm thick)
1/2 cup of Dried Shrimps ( roughly chopped)
3-4cloves Garlic (diced)
3 tablespoons of Light Soy Sauce
Pepper to taste
1cup of water

Peel off Cucumber skin and deseed cucumber by cutting cucumber into 2 (lengthwise), use a metal spoon to scoop out the seeds
Cut it into thin slices, 0.4cm each, set aside.
Soaked and washed Dried Shrimps

Heat 2tbsp of oil and Stir-fry Dried Shrimps until fragrant
Add Garlic and stir-fry for another minute
Next add in the Cucumber and Light Soy Sauce
Stir fry till everything mixed
Now add the water and simmer (lower heat) until Cucumber is cooked and almost tender approx 8-10minutes
Serve while Hot! Great with a bowl of steam rice.

This is a refreshing dish and is easy to cook with minimum ingredients!
I prefer cucumber to be softer in this dish, but if you prefer cucumber to be crunchy, shorten the time to simmer.