Satay Dinner

I decided to make chicken satay again because it was so easy. And since I have some leftover toasted peanuts from my porridge dinner yesterday, it prompted me to cook nasi lemak to accompany the satay. I also made some simple onion sambal for the nasi lemak. Evy loved the satay and kept saying, "It's delicious, mommy". :)

Eventhough it is so easy to make but still can't eat it too often because the peanut sauce uses coconut milk which is high in fat. But certainly it won't be years before I make satay again. :)

Lily's Apam Balik

I decided to try Lily's Apam Balik recipe because I love this snack and I have all the ingredients at home. I used my small non-stick pan because I don't have a crepe pan. I did cover my pan with lid while waiting for it to cook. Then I put a dollop of spreable butter, sprinkled a little sugar and toasted peanuts on one side before fold it into half and served (Great with cream corn and fresh grated coconut too!). Mine turned out crispy when hot and soft when cold. Anyway, it's still a good recipe and we really enjoyed it. It's best to serve it hot though. Thanks Lily! :)

I will have to cut the recipe in half the next time I make it because it's just too much batter for a small family like us.

Short-Cut Chicken Satay

It has been donkey years ago since I last made any satay because I considered this dish very troublesome. Furthermore, I always get to eat it at my friend A's house and the M'sian restaurant here so I don't really feel like making it myself. But then at a party recently, I got to learn a simple satay sauce recipe from M which got me interested in making satay again. Now I got this short-cut satay peanut sauce recipe, I just have to create my short-cut satay meat marinade for my chicken.



Serving my moist satay chicken (using chicken breasts) with rice cake and seedless cucumber.



Short-cut and delicious satay peanut sauce. Look at the coconut oil oozing out. M, thanks for the recipe! It's a keeper! :)


Click below for easy and delicious satay peanut sauce recipe:

Gula Melaka Sago and Pandan Jelly

Since we all love sago, I decided to make sago jelly with my leftover gula Melaka syrup and evaporated milk from making the ice-kacang. I added Pandan paste in the milk portion to make it more fragrant.



It turned out pretty good. A nice dessert for tea time and after dinner.

Homemade Ais-Kacang

Homemade red beans, canned palm seeds ("Attap Chee"), creamy corns and green liang fun. Note: I found canned red beans for dessert topping as well but very expensive at $4 a canned! So, decided to make my own.


With shave ice on top.


With evaporated milk and gula melaka syrup and ready to serve!


This is the automatic shave ice maker for home use, by Hawai Ice.

Now we can make our own ais-kacang especially if you live in an area where no M'sian/S'porean restaurants are serving ais-kacang and you have a craving for it. :0)

For those who don't know, ais-kacang is a shave ice dessert that served in M'sia and S'pore. The direct translation of this is red bean ice also known as ABC (Air Batu Campur). It used to be just beans and ice but these days a lot of ingredients have been added. Some even served with special topping such as ice-cream, chocolate syrup or pureed durian. In a warm tropical climate such as M'sia/S'pore, a bowl of this delicious ais-kacang definitely is a great way to cool down the body.

Coagulated Milk

I saw this dessert some time back and decided to give it a try. Frankly, I never tasted it before and was wondering how does it tasted like. I found the recipe at Leisure Cat and it was fairly easy (I tweak my method a little). The ginger juice is used to coagulate the milk and thus this dessert is smooth, very soft and tasted of ginger (sorta like ginger flavored milk).

Ingredients:

8 ounce (220ml) whole milk

1 Tbp. ginger juice

1 tsp. sugar (1 tsp. more for sweeter taste)

Method:

1. Prepare ginger juice by zesting the ginger and squeeze out the juice, strained.

2. Microwave the milk for 1 min 25 seconds. Add in sugar and stir to dissolve. Then, take another cup and pour it back and forth for 10 times to let the air in (Indian teh tarik style, but not too high, wondering whether I can omit this step?).

3. Put 1 Tbp. of ginger juice in a bowl, stir well before pouring in the milk from 2. Then, leave it and don't touch the milk for 3 mins. It should be set after that and serve immediately.

Note: Don't let it sit out for too long because the ginger will become too overpowering.