I love pandan everything!

Pandan cakes, pandan kuih, pandan flavoured rice (think nasi lemak!) …  i love them all. Hahaa!

I’ve bookmarked this recipe for quite sometime already. So when i had quite a bit of white coconut left from my Ondeh Ondeh, i wasted no time to churn this kuih out.

To my surprise, it came out quite pretty! Rather easy to un-mold too! Initially, i was a little skeptical because, almost nothing works from this book! Very frustrating i tell you. This gotta be the first recipe that works OK and i’m really quite pleased.

Taste wise, it was exactly what i had expected it to be. Full pandan flavour with fragrant coconut milk. Man, if you like these 2 combo, you CANNOT not make this. Of course, the grated coconut is a must, just like Ondeh Ondeh. :)

Kuih Kosui Pandan

180g rice flour
50g tapioca flour
150g sugar
300ml thick coconut milk
450ml water + 10 pcs pandan leaves – blended, strained for pandan juice
150g (or 1/2 coconut)  grated white coconut, steamed and mixed with a pinch of salt

Method

1. Sieve rice flour and tapioca flour into a mixing bowl, add in all the rest of the ingredients except grated coconut.
2. Mix thoroughly and stir over low heat till mixture thickens.
3. Pour into greased patty tins, steam over medium heat for 20 minutes.
4. Remove from patty tins, roll in grated coconut and serve.

Source : Popular Kuih Muih book

————————-

Submitting this to Muhibbah Monday by Sharon, Test With Skewer :)

Wait!

Don’t shudder and get goose bumps just yet.

I know.. the sound of this dish is rather geli kan? Yam sauce? In baked rice with cheese?!?!

Doesn’t sound very convincing, does it? Trust me, i had the exact same sentiment as you too! I was very skeptical initially… But oh my my my, just wait till you try it….

If you were to ask me, i would give this dish 2 thumbs up. The baked rice is simply sensational! I could eat bowls of it without the pork and errrr..  i did (ooppss! *cups face*). Creamy, yummy yam-my, cheesy + egg fried rice… it’s WOW alright. MMmmm… and i was supposed to cut down on my carbs! Hmmmpphhhhhh! *stares down at the spare tyre and sighs*

For the record, i love yam, which also known as taro. So, i could be biased….

However.

If you like yam or yam rice, you MUST give this a go.

But ermm.. be prepared for the extra double chin or the bulging tummy the next morning. Don’t say i didn’t warn ya! ;)

Cheese Baked Rice with Pork and Yam Sauce

ideal for 4 adults

taken during dinner time – bad lighting but i cannot resist!

Ingredients
1 portion basic fried rice
4 pieces of pork chop (the butcher took care of this for me)
a handful or more of mozzarella + cheddar cheese
2 tbsp butter
100g yam, cubed

Marinade
3-5 tsp teriyaki sauce

Yam Sauce
160g yam, cubed
50g big onion, sliced
2 tbsp butter
400ml chicken broth or water
200ml cream

Seasoning
salt

Method

1. pound the pork up using the back of your cleaver a couple of times to tenderize the meat. flip and repeat. season the pork chop with marinade for at least 30 minutes


2. melt butter in the sauce pan, shallow fry the marinated pork chop over low heat until golden brown but never fully cook!


3. to make yam sauce – melt the butter in the sauce pan to saute big onions and yam until fragrant. add chicken broth and bring to boil. lower the heat, simmer for 6 minute. transfer the ingredients to the blender (i use hand-held blender) and blend until smooth. reboil with yam (from the ingredient section), cook over low heat for 5 minutes. season with salt.


4. put fried rice in a bowl. ladle the yam sauce over and top it with fried pork chop. sprinkle the cheese mixture all over.
5. bake rice in the preheated oven at 200C for 8 minutes or until the cheese is golden in colour.

Basic Fried Rice with Egg


5 bowls of cooked rice
3 eggs, beaten
cooking oil
salt
sesame oil
pepper

Method

Heat up oil in the hot wok, add in beaten egg, stir fry till fragrant. add in cooked rice, and the rest of the seasoning, stirring constantly over high heat until well combined and aromatic. remove from heat.

(source : Famous Cuisine no. 64)

can you say YUMS?!?!

————————————-

Submitting this to Muhibbah Monday to Suresh from 3hungrytummies :)

One of the first few emails exchanged when i first got to know Notabilia was  her inviting me to do a guest post on her lovely and very interesting blog.

Of course i said YES!

Notabilia, an artsy/crafty New Yorker living in Singapore. Her blog covers literature, art, independent design, creative people, pretty things, and regional travel. Also, she is an editor, writer and a lecturer! Errmm.. if i were to elaborate further, i would need another 3 hours or so. Hence, i’m leaving it as it is for you to find out more on her pretty blog. :)

Months later when i was doing my usual weekly marketing at the nearby wet market, the first thought that raced through my mind when i spied the purple sweet potatoes was “NOTABILIA. GUEST POST. KUIH!”

You see, Notabilia did mention that if possible, she would love me to whip up some local dessert for my guest post and preferably, a vegetarian dessert (she’s a vegetarian). After a few seconds of brainstorming, i came up with Kuih Keria – the Asian doughnut, which is made with very high percentage of sweet potato. I texted Notabilia immediately and her reply was, “Purple food? I am sold! Send photos my way!”.

I was pleased to no end to be honest, because if she were to decline.. i would still go ahead and make these kuih. Hahahhaa! :P

It has been almost a decade since i last had these yummilicious kuih, you know… and i needed to sink my teeth into them asap since the idea was already in the head. Moreover, they are SO very simple to make that you might refuse to believe your eyes when you scan through the recipe.

Oh, did i also mention that you only need 4 ingredients, apart from sweet potato?

4 readily available ingredients in your kitchen pantry — tapioca flour, all purpose flour, sugar and oil.

Now now…. seriously!

Hop over to notabilia for my recipe and more photos already and whip up some this weekend! ;)

————————-

Submitting this to Suresh from 3hungrytummies for Muhibbah Monday!

© 2012 maameemoomoo Suffusion theme by Sayontan Sinha