1 1/2 glasses of green beans, 1/2 glass of sago pearles.
200 ml or a glass of coconut milk. And a liter of fresh water.
Methods :
Cook beans with a liter of water until soft. Pour in the sago perles and mix well. Leave to cook for 10 minutes under slow fire. When sago perles turns lightly transparent pour in the coconut milk. Stir well leave to cook again for another 5 mins. Turn off gas and leave aside to cool lightly. Add sugar to taste.
Et voila !!
NB : For a much more tender and delicious dessert, it's advisable to soak the green beans in a bowl of cold water for an hour before cooking.
This is still and shall be always my most favourite delicacy. Each time I went back home for vacations, I packed my humble travelling bagagges (!!) with all sorts of local goodies. And the green beans is a MUST ! Maybe it reminded me a lot of my childhood days or some sort of a 'back to the source' kind of stuff...nostalgia !!
Nasib bisi ngambi gambar nemuai kemisi tu tadi. Nyu asai ke bisi nyium bau ditu, bau lia, bawang enggau serai ke kena ngeramik daging tu sebedau didiang ba api. Anang nyebut agi deh, enti udah diengkah ba bara api nya...akaidaiiii.
Buah semangka tu bisi dijual ditu. Di impot ari menua Spain. Kaler isi ia mirah agi serta manis agi ari buah semangka ari menua kitai. Kulit ia ka celum agi ari semangka kitai meh. Tang maya tu nadai agi buah semangka. Ukai musim ia agi.
Baka indu ngandung ke ngidam asai nyawa aku tu. Tak tetengguk ga ka makai timun gulai cabik bawang pusu!! Bisi aku timun dia. Eh, tau tu jadi ke next post aku ditu neh. Jaga kita, aku ka ngaga gulai timun made in France!
1 kg ubi gentang
Udah di punsi serta di basu.
Disirap umbas ia penebal.
Tutuk alus bawang putih lalu palit ke ba seluruh pinggai tu.
Ubi ke udah di sirap tadi lau ditusun dalam pinggai.
Guring enda lama bacon cubes tang anang ngasuh ranggup.
Tuang bacon cubes ke udah di guring dalam pinggai diatas ubi gentang.
Keju reblochon ari Savoie.
Pemesai keju nya (anang kira pemau ia ga!).
Bagi dua dulu, udah nya baru nyirap umbas ia pemesai mega.
Udah semua tu tembu, baru nuang ke white wine enggau ai amat.
Udah pengelama 45 minit dalam oven, tauka ubi gentang udah lembut, baru tau madam ke api gas.
Minta ampun....tartiflette is usually accompany with green salade and drink with white wine.
Bon appetite!!
The ingredients.
Mangkuk mee.
Anaïs caught in the act, eating noodles with chopsticks!
Ingredients :
300 g mince meat either chicken, pork or beef
100 g of small prawns (optional)
5 cloves garlics
10 shallots
2 green or red chillies
3 tbsp of vinegar
1 tbsp of black soja sauce
1/2 cup of cooking oil
1 packet of maggi mee per person
salt and pepper to taste
Some onion leaves
Dipping sauce:
2 green or red chillies
3 tbsp vinegar
methods :
In a wok, heat oil and fry in sliced garlics and shallots until turns brownish. Leave aside to cool together with cooking oil in a bowl.
Leave a tablespoon of fried garlics and shallots in the wok and add mince meat. Add salt and pepper to taste. Stir well until cook and leave aside.
In the meantime boil water just enough to soften the noodles. Once ready, dish out and discard water.
Mix a tablespoon of fried garlics and shallots together with a tablespoon of black soja sauce in a noodle bowl. Add in the cooked maggi mee, top with 2 tablespoons of minced meat and 3 shelled prawns but with tails intact. Sprinkle with 'soup mix' to taste and chopped onion leaves. For the amateurs of spicy 'kolok mee', remember to add in a teaspoon of the delicious dipping sauce!
Continue the procedure and serve 4 persons.
The fillings.
Ready-made pie crust.
Soon to be in the oven!
Ta raaaa! Et voila....
Ingredients:
Filling
200g chicken, diced
2 potatoes, diced
2–3 tbsp oil
2 onions, diced
1/2 tsp chopped garlic
3 tbsp meat curry powder
1 sprig curry leaves
2cm piece cinnamon stick
Salt and sugar to taste
1 tbsp oyster sauce
A dash of pepper
Pastry
350g plain flour, sifted
1/2 tsp salt
150g pastry margarine
150ml cold water
1 tbsp lemon juice
Method
For the filling: Heat oil in a wok and fry garlic until fragrant. Add onion, cinnamon stick, curry leaves, meat curry powder and potatoes. Add just enough water to cover the potatoes. Cook over a medium low heat until potatoes are done.
Add chicken, salt, sugar, pepper and oyster sauce. Stir-fry until meat is cooked and dry.
Dish out and leave in a plastic colander to drain off excess oil.
For the pastry: Put sifted flour into a mixing bowl and stir in salt. Rub margarine into the flour until mixture resembles breadcrumbs.
Make a well in the centre, add water and lemon juice. Mix with both hands to form a soft dough. If dough is a bit dry, add a little more water. Do not knead. Set dough aside to rest for 10–15 minutes.
Divide pastry dough into two portions. Roll out each portion to about 1/4 cm thickness. Cut out into 9–10 cm rounds with a cutter.
Place a tablespoonful of filling in the centre of each round. Fold pastry into half to enclose the filling. Seal by pinching and fluting the edges.
Heat enough oil in a wok and, when hot, deep-fry the curry puffs until golden brown. Remove and drain on absorbent paper. (Kuali)
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NB: For some of us who felt that time is really, really, precious (!), a ready-made pie crust from the nearby supermarts is really handy. For this, I opt for bake-in method instead of deep-fry. Less oily and more crispy.
For oven use: Preheat oven for 15 mins - temperature 220°C. Then brush crust with glaze. A mixture of 2 egg yorks and 2 tablespoons of cold water. Bake for 20 mins or until all the puffs turns brownish. Leave to cool and serve.
