CHOMP DOWN THOSE FOOD!!!!!!

Ondeh-Ondeh

Mon, 26 Sep 2011 23:11:38 +0800

One bite into the Ondeh-Ondeh, the gula melaka (also known as palm sugar) would start oozing out.

So, what is Ondeh-Ondeh?

Ondeh-Ondeh is a popular yet traditional treat of the Malays & also the Peranakans of Singapore, Malaysia & also Indonesia. It is in the form of a ball, usually made of glutinous rice flour or sweet potato, filled with gula melaka, & coated with grated fresh coconut.

As much as I like the Ondeh-Ondeh sold outside, I find that the gula melaka is usually too sweet for my liking. When I buy them outside, I would usually eat 1 or 2, & give the rest to my brother.

But there was once, I bought the Ondeh-Ondeh from this aunty who sells them outside the train station where I alight to go to work. Much to my surprise, when I bought them, they are still warm. When I brought back to my workplace & consume them, they are to my liking as the gula melaka wasn’t that sweet! The reason being, she added grated fresh coconut into the gula melaka (the filling).

While having small talks with the aunty, I found out that she uses sweet potato as the skin & not the glutinous rice flour. Having researching for some recipes online, I have decided to replicate the Ondeh-Ondeh that I have bought.

Enough talking, here’s the recipe:
Adapted from www.maameemoomoo.com

You will need -
Skin
360g sweet potato, mashed
200g glutinous rice flour
20g tapioca or corn flour
Water, depending on the dough

Filling
350g gula melaka, chopped
Grated coconut (if desired)

Coating
1 young shredded coconut + pinch of salt, steamed for 5 minutes.

{1} Mix skin ingredient until a smooth dough is formed.
{2} Mix gula melaka & grated coconut together.

{3} Divide skin into small balls & wrap in filling.

{4} Put balls into boiling water. Boil until the ball floats up. Remove from boiling water & coat with coconut.

Pictures below~~

My ondeh-ondeh is of a yellowish-green tinge.

My ondeh-ondeh with the gula melaka & grate coconut as the filling! Oh! & that’s my ugly hands!

Hahahha! Anyway, try this out! Awesome treat here!

Till the next time folks!

Jemput-Jemput (Banana Fritters)

Sun, 25 Sep 2011 00:10:00 +0800

Have you ever find yourself throwing away over-riped bananas? But yet find that it is very wasteful?

Fear not!

With this recipe, you will perhaps leave your banana till they are over-riped! Just so you can enjoy this treat!

This is one recipe that I learn from my Malay friend.

Jemput-Jemput are made up of banana (which are usually over-riped), flour, sugar & just a pinch of salt. Those at the market that I bought, they are usually with a lot of flour, more on the soft & fluffy cake side. However, I like those which are more to the runny side, & I can still taste some of the bananas. Yes, I know I have wierd taste. Hahahha! It’s a little like Ondeh-Ondeh (which I will talk about in my next post), just that instead of the gula melaka oozing into your mouth, you have banana into your mouth!

Now for the super duper easy recipe!

You will need -
5 over-riped bananas, mashed
4 tbsp sugar
5½ tbsp plain flour
A pinch of salt

{1} Mix all the ingredients together into a large bowl, until well incorporated.
{2} Heat up a pot of oil.
{3} When the oil is heated up, spoon in the mixture to deep-fry it. [Be wary of the mixture sticking to the bottom of your pot, as the sugar melts due to the high level of heat when deep-frying]
{4} Deep-fry until the jemput jemput becomes golden brown.
{5} Serve hot as snack.

My Jemput-Jemput. They are rather flat, cuz i made them like mini size. LOL.

A plate of what I have made. I was in the midst of doing up my 2nd plate while shooting this!

These are really awesome snacks when they are served hot!

I made them in the morning before I went for work, in the hope that they will taste as good when they were just fried. But no, when I came back, they were already a little soggy. Perhaps due to the water vapour? I don’t know really the reason why.

Moral of the story?

EAT THEM WHILE THEY ARE HOT. SERIOUSLY. OR YOU WILL REGRET!

Have fun at this recipe! Till the next time folks!

Oh, did I mention that I will be submitting this to the tumblr food challenge for the month of September? Hop on there to see more banana-themed recipes! Why bananas? This is because the theme for this month is banana! Go bananas!! :D

Fruit Tarts

Tue, 20 Sep 2011 12:07:15 +0800

Fruit Tarts, was something that I deemed as difficult to do when I was young. I will always look enviously at those fruit tarts on those shelves of the bakeries, & wonder when can I do them this pretty - with all the edges nicely done, & the fruits are decorated in such a way that the tarts show a touch of elegance & they won’t look bad on the host’s part when they serve them as one of the desserts/courses in the meals.

Just look at how nicely they are done. Btw, this is nt done by me. I grabbed the photo from deviantart.
Photo source: http://browse.deviantart.com/?qh=&section=&q=fruit+tarts#/d2onz7s

Actually, the recipe is super duper simple. REALLY. All you need is 3 ingredients, fresh cream & your fruits! That’s all! :}

Okay, enough of me crapping.

Here it goes!

You will need -
125g butter
200g plain flour
15g icing sugar
Fresh cream
Desired fruits

{1} Cut butter into smaller pieces.
{2} Mix butter, sugar & plain flour together until it resembles breadcrumbs.
{3} Press “breadcrumbs” together till dough is formed.
{4} Line tart mould with dough, with thick sides & thin bottom.
{5} Bake at 200 degree Celsius until light brown.
{6} Pipe fresh cream & decorate with desired fruits.

This is the bigger version of the fruit tarts that I’ve made.

This is the mini one. But they aren’t as nice as the one posted all the way above! I was trying to see which decoration look best.. T_T Will try harder next time!

This time I only used peach & kiwi, as these are the only ones available at my house at tht time. Hahahaha! Would use other fruits such as strawberry, blueberry next time.

Overall, I think the tarts is of the consistency that I like. The tarts just melt in my mouth & they aren’t really very dry. Instead, I find them very addictive. I find myself opening the fridge door almost every few minutes, just to get one to pop into my mouth.

Feel free to make this simple, yet refreshing fruit tart! Make it to impress someone!

I’ll stop here for now! Till the next time folks!

Yogurt No-Bake CheeseCake

Mon, 19 Sep 2011 13:18:00 +0800

Wow. I can’t believe that I am doing this right now. I, for one, is somebody who doesn’t really like to blog. & yet, I am inspired by all the food blogs all over the world.

Thus, I have made up my mind to start this blog, so that I can share with people the goodies that I have learnt & also to inspire more people to bake! (Just like those awesome bloggers inspire me!)

So here goes my first post:

It has always been my dream to bake/make a cheesecake. I am definitely an avid fan of them!

When I first read about the post on yogurt no-bake cheesecake on my wok life, my first thought was “Wow. Cheesecake with yogurt. You don’t even have to bake!” So, I favourite it, & tried it one day.

& now, this no-bake cheesecake is a fave in my family!

Recipe adapted from:

www.mywoklife.com

Changes that I made:

More digestive biscuit (Just because my mum thinks 8 isn’t enough for her.)

Reduce the sugar.

My butter wasn’t melted (When I first did the cheesecake, I didn’t see that the butter needs to be melted. Hahaha! So, as I have tried this recipe many times, w/o melting the butter, I shall just go ahead & ignore my mistake!)

You’ll need:

80g butter

10 digestive biscuit

250g cream cheese

1/3 cup yogurt

1/4 cup sugar

1 1/2 tsp gelatin (powdered)

4 tbsp warm water

1/2 tsp vanilla essence

{1} To make crust:

Coarsely chop digestive biscuit.

Mix with butter, & finely crush biscuits with fork.

Press biscuit mixture firmly into the base of your cake tin.

Store in freezer.

{2} Mix gelatin into warm water.

Let in set down for 5 min, then stir till dissolved.

{3} Put cream cheese, yogurt, sugar, vanilla essence & gelatin into large mixing bowl.

Beat mixture at low speed until well-blended & smooth.

{4} Spoon filling over crust & refrigerate until firm.

[Psst, I will post the pictures next time when I make the cheesecake!]

Now, here are some super duper random facts about cheesecake:

The origin of cheesecake is believed to have originated in ancient Greece. History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games held in 776 BC.

However, the origin of cheesecake being made with cream cheese was said to have been by Arnold Reuben, owner of the legendary Turf Restaurant at 49th and Broadway in New York City.Legend has it that he was served a cheese pie by a friend which he immediately fell in love with it. From his friend’s recipe, he began to develop his own recipe which he eventually began to serve at his restaurant.

I shall end my post here. Hope you guy out there will enjoy this awesome recipe like I do! Till the next time folks!