TALAM PANDAN

Indonesian two layered steam pandan flavored dessert cake, a combination of rice and tapioca flour in coconut milk

.

INGREDIENTS :

For green layer

• 2 Cups rice flour
• 1/2 Cup tapioca flour (sago flour)
• 2 Cups coconut milk
• 1 Cup sugar
• 1 Teaspoon pandan flavor
• 1/2 Teaspoon salt
• Fresh pandan leaves

For white layer

• 1/2 Cup rice flour
• 1/4 Cup tapioca flour (sago flour)
• 2 Cups coconut milk
• 1/2 Teaspoon salt

DIRECTIONS :

• For green layer ; Put all the dry ingredients in a mixing bowl.
• Mix well to combine all the dry ingredients.
• Add coconut milk a little at a time, stirring constantly.
• Add pandan flavoring, keep stirring, until you get a smooth batter.
• For white layer ; Put all the dry ingredients in a separate bowl.
• Mix well to combine all the dry ingredients.
• Add coconut milk a little at a time, stirring constantly until you get a smooth batter
• Steaming ; Prepare mold pans and grease them if necessary.
• Fill each pan two-thirds full with the green batter and steam for 10 minutes.
• Pour the white batter to each pan, Fold in half and insert the  pandan leaves on the top.
• Steam for another 10 minutes, cool and serve with fresh coconut or flakes.

COOKING TIPS :

1. Pound the pandan leaves and extract the juice in small amount of warm for flavoring.
2. Steam in low medium fire for best result.

WATCH TALAM PANDAN COOKING VIDEO :

WILD BERRIES JAM

Fresh wild berries, sugar, lemon juice and fruit pectin are cooked briefly then processed in a can for flavorful  homemade jam.

INGREDIENTS :

• 2 Cups wild berries
• 4 Cups white sugar
• 2 Tablespoon lemon
• 2 Pouches liquid pectin

DIRECTIONS :

• Put bottles into a rolling boil of water, let stand in hot water until ready to use.
• Put prepared fruit into large saucepan, Add sugar and  mix well. 
• Bring to full rolling boil on high heat,  stirring constantly.
• Remove from heat and immediately stir in pectin.
• Pour  immediately into warm sterilized jars, filling to within 1/4 inch of rims.
• Seal while hot with sterilized lids.
• Let stand at room temperature until set.

COOKING TIPS :

1. Using strawberries, cut into small pieces and crush with sugar.
2. Using pineapples, Blend 1 cup and crush the other cup.
3. Amount of sugar depends on the desired sweetness.
4. Drain jar and lids before pouring the jam.

WATCH WILD BERRIES JAM COOKING RECIPE :

COCONUT CUSTARD

Traditional dessert from Thailand, Can be steamed or baked. Often served with a selection of fruit.

INGREDIENTS :

• 4 Eggs
• 1 Cup brown sugar
• 1 Cup coconut milk
• 1 Teaspoon vanilla flavoring

Decorations ;

• Mint leaves
• Icing sugar
• Fruits

DIRECTIONS :

• Preheat oven to 300 °F / 150 °C.
• Whisk the eggs and sugar in a mixing bowl until smooth.
• Add the coconut milk.
• Strain the mixture and  add the vanilla flavor.
• Pour into individual ramekins, stand in a baking pan.
• Carefully fill the baking pan with hot water to reach halfway up the outside of the ramekins.
• Bake for about 35 to 40 minutes or until the custard are sets.
• Remove from the oven to cool.
• Turn out on to a plate and serve with slice fruit, decorate with mint leaves and sprinkling of sugar.

COOKING TIPS :

• To test whether custard are set, insert a toothpick into the center.
• Palm sugar are good replacement for brown sugar.
• Spray the ramekins with cooking oil.

WATCH COCONUT CUSTARD COOKING VIDEO :

KHAO DOME

Laotian steamed sweet coconut sticky rice with banana fillings wrapped in banana leaves. 






INGREDIENTS :

• 2 Cups glutinous rice
• 1 Can coconut milk
• ½ Teaspoon  salt
• 3/4 Cup sugar
• 1 tbsp Margarine
• 7 Ripe banana
• Banana leaves
• Cooking twine

DIRECTIONS :

• Soak glutinous rice in water overnight.
• In a wok or non stick pan, pour the coconut milk.
• Add sugar and salt, keep stirring  to dissolve.
• Strain the glutinous rice and add to the pan.
• Bring to a simmer and let it boil, add the margarine.
• Keep stirring until the coconut milk was absorbed and rice is thick and sticky.
• Soften the banana leaves, either over a gas fire or in microwave oven.
• Lay 2 pieces of  banana leaf, Place one heaped tablespoon of the cooled rice in the center.
• Add a single piece of banana, followed by another tablespoon of rice on top of the banana.
• Roll the banana leaves to form a logs tightly.
• Tie a string at both ends to secure.
• Half-fill a large steamer and bring to a rapid boil over high heat.
• Place the wrapped mixture and steam for an hour.

Watch Khao Dome cooking video

STUFFED VEGETABLES

Stuffing pepper and eggplant with white fish paste, are crunchy on the outside and juicy in the inside.

INGREDIENTS :

• 2 Basa fillet
• 2 Red or green pepper
• 1 Tablespoon flour
• 1 Teaspoon sesame oil
• 1 Stalk green onion
• Salt and pepper to taste

DIRECTIONS :

• Chopped the fish fillet finely until it turn smooth.
• Place in a mixing bowl and add the green onion, sesame oil, seasoned with salt and pepper.
• Add flour and and mix well, use hand for extra kneading.
• When the mixture turn into a thick smooth paste, set aside.
• Cut the eggplant diagonally and peel the strip, make a cut for a fillings.
• Cut the pepper into desired sizes, half or quartered.
• Scoop a small amount of filling and slightly overfill the pepper.
• Fill all the eggplant pockets with fish paste mixture.
• Heat oil in a pan in medium high heat.
• Fry the eggplants down on one side and stuffing facing down for pepper.
• Transfer the cooked stuffed vegetables into a flat plate line with kitchen paper, to absorbed oil.

Cooking Tips :

1. You can use any white fish like tilapia or silver fish.
2. Fry the fillings and leave pepper for a crunchy result.
3. Can be serve with soy sauce and spice dipping.

Watch Video :

UA SI KHAI

Traditional Laotian food with the citrus flavor of the lemongrass that penetrates to the meat.

INGREDIENTS :

• 6 Stalks of lemongrass
• ⅓ Lbs ground chicken
• 2 Green onions, finely chopped
• 3  Cloves garlic
• 2 Teaspoons cornstarch
• 2 Eggs, beaten
• 1 Tablespoon fish sauce
• ½ Teaspoon salt
• 1 Teaspoon ground pepper

For Frying

• 2 large eggs, slightly beaten
• Vegetable oil for deep-frying

DIRECTIONS :

• With a mortar and pestle, mash garlic to a paste
• Make 4-inch cuts lengthwise all around the lemongrass stalks.
• In a mixing bowl, mix together, except the 2 eggs for coating and the frying oil.
• Divide the mixture into six portions, 1/2 cup  for each 6 basket.
• Stuff one portion of the meat into each lemongrass basket.
• Press each filled stalk with your palms  to form a tight rugby ball-shaped capsule.
• Heat up the frying oil on low medium heat or until it reaches about 300°F.
• Dip each filled lemongrass stalk into the beaten eggs, turning to coat all sides.
• Deep fried in low medium heat, turning occasionally, until golden and cooked through.
• Transfer the stuffed lemongrass into a mesh strainer, to remove excess oil.

COOKING TIPS :

1. You may use ground pork, ground turkey or ground fish.
2. Make the fillings, about 1/2 cup for every stalks.
3. Wrap the lemongrass stalks with a paper towel and microwave on high for 30 seconds, before making a cut.
4. Don't let the temperature to get too high as the outsides will burn, before they’re cooked all the way through.

Watch Video :

PHO THAI

An authentic, delicious, and easy to make Vietnamese beef noodle soup with steak, tendon and tripe. Full-flavored noodle soup and season with fresh lime, bean sprouts. fresh cilantro, coriander leaves and basil.




INGREDIENTS :

• Beef bones
• 12 Cups water
• 2 Tablespoon vegetable oil
• 1 Tablespoon salt
• 2 Tablespoon fish sauce
• Pinch sugar
• 1 lbs flank or round beef, thin sliced
• 32 oz pho rice noodles
• 1 Bunch green onion, diced
• 1 Onion, sliced into ring
• Mint
• Cilantro
• Basil
• Bean Sprouts
• Coriander leaves
• Lime wedges
• 3 Green chilli, Sliced
• Hoisin sauce and hot sauce to taste

Pho spice

• Mesh bag
• 1 Cinnamon stick
• 1Tablespoon coriander seed
• 1 Tablespoon fennel seeds
• 1 Cardamon pod
• 3 Star anise
• 3 cloves garlic
• 1 Teaspoon ginger, grated
• 1 Onion, slice

DIRECTIONS :

• In a large pot, put water and beef bones  and bring to a boil.
• Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
• Add the ginger and  onion in a mesh bag together with pho spice and simmer uncovered for an hours.
• Remove the beef bone and set aside, continue simmering for another hour.
• Remove the spice bag and drain broth of all the scummy stuff on the surface
• Season with fish sauce and a pinch of sugar.
• Cook noodles according to the package instruction.
• Fill bowls with handful of  noodles and top with raw thin slices of beef and sliced onions.
• Fill the bowl with boiling broth and garnish with mint, cilantro, basil, bean sprouts and long coriander leaves.
• Squeeze a quartered lime, hoisin sauce and hot sauce.

COOKING TIPS :

1. Beef should be cut thin, the boiling broth will cook the raw beef in minutes.
2. If adding tripe and tendon, boil it with the beef bones.
3. Sliced green chili for garnish is optional.
4. For convenient cooking, Pho spices can be replace with Pho Vietnamese beef flavor paste.

TOM KHA GAI

Chicken in coconut milk, with aromatic Thai flavor of galangal and other spices. Kha means galangal, somewhat similar to ginger.





Ingredients :

• 2 Cans of coconut milk
• 2 Cups of chicken stock
• 2 Stalks of lemongrass
• 6 Kaffir lime leaves
• 6 Slices of galangal
• 1/4 Cup fish sauce
• 1 Cup mushrooms, thinly sliced
• 1 Cup Chinese cabbage
• 1 Lbs chicken breast
• 4 Bird's eye chiles, thinly sliced
• Cilantro leaves

Directions :

• In a deep pan or pot, put the chicken stock and bring it to a boil.
• Add the coconut milk, galangal, lemon grass and kaffir leaves.
• Bring it to a boil, then simmer in  low medium heat.
• Season with fish sauce and taste.
• Add the chicken, mushrooms and Chinese cabbage.
• Simmer and cook until the chicken is tender.

Cooking Tips :

• Garnish with cilantro, basil and sliced chilli.
• A healthy squeeze of lime juice in each bowl or lime wedges on the side.
• Add fish sauce slowly until you find the desired saltiness and taste.

TOM YUM

Tom Yum is probably one of the most well-known Thai recipes. It’s uniquely characterized by its distinct hot and sour flavors, with fragrant herbs generously used is usually made with prawns, chicken, fish, or mixed seafood and vegetables.




Ingredients :

• 20 Pcs tiger prawn or shrimp
• 2 Cups chicken stock
• 3 Cups of water
• 4 Stalks of lemongrass
• 4 Fresh coriander roots
• 8 Tomatoes, cut into quarters
• 6 Fresh lime leaves
• 1 Pcs lime, juice only
• 1/2 packed of Sinigang mix or tamarind
• 3 red chillies, thinly sliced
• 1 Thumbsize fresh galangal, feeled and slice
• 1/4 Cup palm sugar or brown sugar
• 4 Red chilli
• Fish sauce to taste

Directions :

• Use only the lower 5" of the lemon grass stalk. Thinly slice, then crush or mince.
• Pound in a mortar or crush the coriander roots.
• Place the stock and water into a large pan over a high heat and bring to the boil.
• Add the lemongrass, coriander roots, galangal, lime leaves, lime juice, tamarind water and red chillies.
• Return to the boil, then reduce the heat and simmer for 15-20 minutes.
• Add shrimp, onion, tomatoes and okra (ladies finger) or any vegetables.
• Simmer 5-6 minutes, or until shrimp are pink and plump.
• Add fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste.
• Add prawns and cook for a further 2 minutes, or until completely cooked through.

Cooking Tips :

1. Garnish with Thai basil or coriander and a wedge of lime.
2. Rice noodles can also be added for a delicious noodle-soup version of Tom Yum.
3. Chicken can be added of your choice.

JEMPUT JEMPUT PISANG

A variety of banana fritters. Also known as cengkodok or cucur pisang, a traditional snack from Malaysia. a deep fried mashed  banana mix with flour and rice flour for crispiness. 






Ingredients :

• 4 Overripe Bananas
• 4 Tablespoon Flour
• 4 Teaspoon rice flour
• 1 Teaspoon baking powder
• 4 Teaspoon Sugar
• Pinch of salt
• 1/4 Teaspoon Vanilla optional

Directions :

• Mashed overipe banana, set aside
• Mix all the dry ingredients and combine Banana to form a thick dough
• Heat some oil in a small pot, over medium heat.
• Using 2 tablespoon, slowly drop a small balls of batter.
• Deep fry until golden brown, flipping frequently to cook evenly.

Cooking tips :

1. Remove using a slotted spoon and drain with paper towel.
2. Serve while its hot.
3. You can add a few teaspoon of water on batter.

SUSHI ROLL

Sushi Roll are group by their style; The traditional and fusion style, and can be filled with any ingredients of your choice. Traditional rolls consist of one main ingredient and they are usually roll inside, while the fusion consist of multiple ingredients and the rice facing outside.





Ingredients :

• 1 Cup short grain rice
• 1 Cup water
• 1 Tablespoon sugar
• 1/4 Cup rice vinegar
• 3-4 Imitation Crab
• 1/4 Cup mayonnaise
• 4 Sheets nori
• 1/3 Cup sesame seeds
• 1 Small cucumber, peeled, seeded and cut into thin spear
• 1 Medium avocado, sliced into 1/4 inch thick
• 1/2 Lemon

     Side Serving 

• Pickled ginger
• Wasabi
• Soy Sauce

Directions :

     
      Rice Cooking

• Wash the rice until water is clear, 2 to 3 times.
• Place in a rice cooker or covered pan and add 1 cup of water.
• Using covered pan, Bring to boil, uncovered once it begin to boil.
• Reduced the heat to a simmer and cover. cook for 15 minutes.
• Remove from heat and let it stand for 10 minutes.
• Mix the rice vinegar and sugar in a small bowl and heat in the microwave on high to 45 seconds.
• Transfer the rice into a large mixing bowl and stir the mixture into cook rice until well combine.
• Set aside and allow to cool.

     Sushi Rolling

• Squeeze lemon juice over avocado to prevent browning
• Mix the imitation crabmeat with mayonnaise in a bowl and set aside.
• Cover a bamboo rolling mat with plastic wrap, lay a sheet of nori shiny side down.
• With wet fingers, spread 1/2 cup rice evenly onto nori.
• Sprinkle the rice with sesame seeds.
• Turn the sheet of nori over so the rice side is down.
• Place 3 long cucumber spear 2 slices of avocado and about 1 tablespoon of imitation crab mixture.
• Grab the edge of the bamboo rolling mat close to you, keeping the fillings in place with fingers.
• Tightly roll the sushi into a cylinder about 1 1/2 inch in diameter.
• Once the sushi is rolled, wrap in the mat and gently squeeze to compact tightly.

      

Cooking Tips :

1. Use sushi mayonnaise for best result.
2. Nori can be wrap outside, by not turning it over.

GOI CUON

Vietnamese summer rolls are made of fresh lettuce, vermicelli noodles and prawns, wrapped in rice paper sheets and served with hoisin dipping sauce.








Ingredients :

• 25 Grams rice vermicelli noodles
• 8 Rounds rice paper sheets
• 1/2 Lbs cooked prawn peeled
• 1 Head leafy lettuce
• 8 Pieces fresh mint leaves
• 8 Pieces fresh cilantro leaves
• 1 Medium size cucumber, cut into thin thin strips
• 1/4 Cup unsalted peanuts, coarsely chopped

      Dipping Sauce

• 1 Tablespoon peanut butter
• 3  Tablespoon water
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sugar
• chopped peanuts

*Combine all the dipping sauce ingredients except peanuts, blender and puree, sprinkle with chopped peanuts.

Directions :

• Placed the noodles in a heatproof bowl, add water and cover for 5 minutes or until soften drain and let it cool.
• Dip a sheet of rice paper wrapper in warm water for 2-3 seconds and drain on paper towel.
• Place lettuce along the center of the sheet, add noodles, peanuts, prawn, cucumber and top with mint and cilantro leaves.
• Roll it halfway, tuck in the sides and continue to roll the rest of the way.

Cooking tips :

1. Chicken and pork may be added for the fillings.
2. To avoid the rolls to dry and stick to each other, wrap the rolls with plastic wrap.

KUIH SERI MUKA

Two layered steam with the combination of glutinous rice on the bottom and smooth pandan custard on top. 







Ingredients :
     
   Bottom Layer 

• 2 Cups of glutinous rice
• 1 Can thin coconut milk
• 1 Tsp salt

     Top Layer 

• 4 Large eggs
• 1/4 Cup flour
• 2 Tsp cornstarch
• 1 Cup thick coconut
• Pinch of salt
• Pandan water ( Blend 10 pandan leaves in 1/2 cup of water)

Directions :

     Bottom layer  

• Cook the glutinous rice in rice cooker with 1 can of thin coconut milk.
• Transfer and press the rice in 8" round or square baking pan.

     Top layer : 

• To make a pandan water: Pound the pandan leaves and boil in 1/2 cup of water. Extract the juice, using a cheese cloth.
• To make pandan syrup : Boil 1/2 cup water with 5 pieces knotted pandan leaves and 1 cup caster sugar in a soucepan over medium low heat, till the sugar has dissolve.  
• Whisk eggs with sugar until dissolve, add pandan water, coconut milk, salt and pandan syrup. Mix well.
• Sift in flour and whisk till smooth, strain and rest for about 10 minutes.
• Gently cook the custard over medium low heat, stir continously till slightly thickens, about 15 minutes
• Pour the mixture on top of cooked glutinous rice, smooth the top and steam over medium heat.

Cooking Tips :

1. Let it cool completely before serving.
2. Do not steam over high heat.