TALAM PANDAN

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

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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 :

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 :

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.

ONDEH ONDEH

Combination of glutinous rice and mashed purple yam or purple sweet potato, with fresh grated coconut coating and sweet melted palm sugar fillings.

Ingredients :

• 1 Pack (400 grams) glutinous rice
• 1 Pack (454 grams) grated purple yam
• 1 Cup palm sugar
• 1/2 Cup water
• 1 Cup grated coconut
• 1/2 Teaspoon salt
• Baking liner

   Directions :

• In a mixing bowl, mix grated purple yam and glutinous rice.
• Add water together to form a soft dough.
• Flatten it with your palm and put a piece of palm sugar in the center.
• Close the dough over the sugar and roll into a ball.
• Bring water to boil and put in the dough balls.
• When the balls float on the surface. Scoop up with a skimmer and drain.
• Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips :

1. When mixing dough, add water if it is too dry.
2. Don't refrigerate, they go hard.
3. If using frozen grated coconut, squeeze the juice before adding salt.
4. Frozen grated purple yam can be replaced by fresh mashed purple sweet potato.

KASHMIR COCONUT FISH

This deliciously sweet curry is from the northern region of India. Fish are cook in coconut milk and spices.








Ingredients :

• 1 1/2 Lbs of haddock or fish fillet of choice
• 2 Onions
• 1 garlic cloves, crushed
• 1 Green pepper sliced
• 1 Dried chilli, seeded and chopped
• 1 Tsp ground coriander
• 1 Tsp ground cumin
• 1/2 Tsp ground turmeric
• 1/2 Tsp hot chilli powder
• 1/2 Tsp garam masala
• 1 Tsp all purpose flour
• 4 Cups coconut 
• 4 Tomatoes, skinned, seeded and chopped
• 1 Tbsp lemon juice
• 2 Tbsp double cream
• Salt and pepper to taste

Directions :

• Saute garlic, onion and green pepper, cook for about 6 minutes.
• Stir in the chopped dried chilli and all the ground spices.
• Add chilli powder, garam masala and flour, cook for 1 minute.
• Pour the coconut cream, Bring to the boil, cover and simmer gently for 6 minutes.
• Add the fish and tomatoes and cook for about 5 to 6 minutes or until fish are done.
• Uncover and gently stir in lemon juice, cream and garnish with coriander.

BEEF RENDANG

A  west Sumatran spicy meat dish, variations of caramelized beef curry. Wherein the meat are simmered in coconut milk and spices.








Ingredients :

Spice Paste

• 4 Dried chiles
• 2 Lemongrass stalks cores coarsely chopped
• 2 Thumbsize ginger, peeled and chopped
• 4 shallots, chopped
• 3 garlic cloves, peeled
• ½ tsp ground turmeric
• Pinch of salt

For Cooking

• 2 Lbs boneless beef chuck, or brisket, cut into cubes
• 2 cans coconut milk
• 1 Potato cube
• 3 Whole star anise
• 5 Cardamom pods
• 2 Inch cinnamon sticks
• 2 tsp sugar
• Salt to taste
• Cooking oil

Making a Paste

• Combine all the spice paste ingredients, season with salt. 
• Grind the spices using a blender or mortal and pestle until they become a coarse paste. 
• If the ingredients are too dry to grind, add water.
• Grind thoroughly, fibers from the spice will make for an unpleasant taste.

Direction :

• Heat the oil in a large deep skillet, over medium-low heat. 
• Add the spice paste, stir fry until the oil starts to separate. 
• Add star anise, cardamom, and cinnamon, stir well. 
• Add the beef, stir until all the pieces are well coated with the paste. 
• Season with sugar and add a pinch of salt.
• Pour the coconut milk should cover the beef, stir well.
• Add the cube potato, simmer in low heat, uncovered. 
• Stir the stew every 20 minutes, to avoid sticking. 

BINAGOONGANG BABOY

Combination of well known Bicol Express and pork in shrimp paste. Pork are cooked in coconut milk, shrimp paste and normally loads of chilli.

INGREDIENTS :

• 1/2  Lbs pork belly
• 1/2 Cup green long chilli
• 2 Pieces of finger chilli (siling labuyo)
• 1 1/2 Cup coconut milk
• 4 Cloves of garlic
• 1 Small onion

DIRECTIONS :

• Saute garlic and onion.
• Add pork and saute until the pork edges turns light brown.
• Stir-in shrimp paste and saute for 1-2 minutes.
• Add chilli and coconut milk, stir and let it boil.
• Cover and cook in medium heat, until the pork render fats and tender.

COOKING TIPS:

• Stir occasionally when rendering fats, if not using a non-stick pan.
• For more spicy taste, used 1/3 cup of sliced finger chilli (siling labuyo).
• Drain the fats before serving.

SKIPJACK TUNA IN COCONUT MILK

GINATAANG TULINGAN

Favourite dish from the southern part of the Philippines, where-in the Skipjack Tuna are cooked in coconut milk. The taste of ginger and the creamy consistency create a delicious and tangy flavour of this recipe. 

Ingredients :

• 3 Small size 1 lbs Skipjack Tuna (Tulingan)
• 1 Cup coconut cream
• 1 Onion slice
• 1 Tablespoon grated ginger
• 3 Cloves garlic
• 4 Tablespoon Lemon Zest
• 1 Large eggplant
• 2 Tablespoon fish sauce
• 2 Pieces long chili
• 1/4 Cup water
• Cooking oil

Directions :

• Wash the fish with clean running water, rub with salt.
• Fry the fish until golden brown, remove and set aside.
• Saute Ginger, garlic and onion with some hot oil.
• Pour the coconut milk, water and lemon zest, let it boil.
• Add the fish, eggplant, chili, fish sauce and pepper.
• Cover and simmer until the sauce reduces and thickens.
• Adjust the taste by adding salt or fish sauce.

Cooking Tips :

• Vegetables of you choice can be added, like the string beans.
• Vinegar may be added for lemon or lime zest.
• If using large tuna, slice the fish 1 inch thick diagonally.