mycookerygarden

Update 11 Oct 2017 What to do with leftover fresh grated coconut? Quite a lot of it ... Kuih dangai works .. nicely salty sweet .. texture is surprisingly springy, chewy, on top of the grated coconut taste. Due to the glutinous rice flour. Kuih dangai Translated from Malay recipe below: Kuih Dangai Ingredients: 3 bowls of freshly grated coconut (white one for kuih) 1 bowl of glutinous rice flour 1/3 bowl of sugar (sweetness according to taste) 1/2 tsp salt Method: 1. Place grated coconut in a mixing bowl. 2. Add glutinous rice flour , mix the flour and coconut evenly. Add salt and mix thoroughly. Make sure the grated coconut mixture has no lumps. 3. Heat up (short while) the container to be used for baking. (Note: I used a muffin tray.)  4. Place a thin layer of the mixture into the container. This first layer is not mixed with sugar in order to make it easier to remove the kuih later. 5. Mix in the sugar to the remainder of the coconut-flour-salt mixture. 6. Add...

Tried making semolina bread. https://www.weekendbakery.com/posts/semolina-sesame-loaf/ And braiding the dough for beauty's sake!! I think I understand better now how to use semolina flour. I had made fresh egg pasta with semolina and the pasta tasted rough, not silky smooth as in the recipe description. Autolyse. Or I understand it as giving time for the flour to absorb the water. I was making egg pasta with no water  and maybe just a bit of oil. I think the semolina flour needed more hydration. Will try again. W aiting for final rise before baking. Yellow semolina color ... Bread looks dense but it's soft because of the preferment.

Tried to steam a mud crab with rice wine and soya sauce, spring onions, ginger and lettuce. The taste is not as good as I had imagined. The crab meat is sweet but overall, the gravy and vegetables did not go so well. Must try the traditional chilli crab and pepper crab recipes so me day. Or improve this steaming recipe .  

Celery experiment. Articles on the Internet about growing celery from the stumps. This stump is really bare bones ... can the plant still grow from such an old and short stump? 7 Oct 2016: Is this really growing? 9 Oct 2016: Can see the leaves. 12 Oct 2016: After 1 day in the pot. 14 Oct 2016: Last healthy picture ... 21 Oct 2016: Plant has died in the pot. So sad.

This is my second attempt to make this. The first time, I left the rice to ferment to more than 20-21 days. There was a recipe that said as long as possible but it did not work for me - the resulting liquid was more like vinegar. So, for this second time, I cooked the glutinous rice in the rice cooker, instead of trying to steam it to get nice whole grains with less starchiness. Steaming in my wok for such a lot of rice doesn't work well. And I will harvest the wine at 20-21 days' time. Cooked 1 kg (and a bit more) of glutinous rice in the rice cooker. First layer ... 3 pieces of wine biscuit per kg of rice. Pounding in this metal plate doesn't work for the initial big pieces. Did that in a sealed plastic bag, then back to this plate. Pounded the wine biscuit to almost powder form. Added wine biscuit powder to first layer of rice. Next layer of rice and wine biscuit. Third layer. Added about half a cup of water, pressed the rice down....

Nasi Ulam i s bas ically a rice salad. Local Malay dish , used to be made in the ka mp ung with whatever herbs are available in the back y ard and seasone d with belac an and/ or s alted fish. Then, eat en with a sam bal chi lli. Poor man's food. Now, an exotic fla vo ur. 9 Aug 2016 First dish of nasi ulam - with ba smati rice. Traditional l y, in the kampung, it would be l ong grain ri ce. B unga kantan gives the dish an quite amazing freshness and sweetness. A lso used co riander, mint, kunyit leaves, curr y leaves, raw shallots, kaffir lime leaves. All minced u p for the toss up. Add some pepper . Salt is optional, depending on the mix of belacan , sal ted fish , et c. Mix with belacan and some salted fish - pounded S alty, umam i taste, lifted by all the herbs 2 Oct 2016 Made nasi ulam again bu t without bunga kantan .