Cook: Ondeh-ondeh

Ondeh-ondeh is this little tiny glutinous rice ball filled with palm sugar, coated in shredded coconut. I love eating this when I am back in Malaysia. I found some shredded coconut in Waitrose, Dubai Marina Mall and I brought some palm sugar back from my last visit back home in Malaysia, so decided to give it a try since the recipe looks pretty straightforward.

I love how the palm sugar came bursting into my mouth when I pop the ondeh-ondeh in.

INGREDIENTS (Makes 24 ondeh-ondeh):

1. 250g glutinous rice flour
2. 200ml water plus few drops of pandan extract or 200ml pandan juice (blend 10 pandan leaves with 220ml of water and squeeze the juice out)
3. 150g palm sugar (Gula Melaka), chopped into small pieces
4. 100g grated coconut
5. A pinch of sea salt

METHODS:

1. First, mix the shredded coconut with a pinch of salt.

2. Steam them for 2 minutes, then set aside to cool down.
3. Mix the glutinous rice flour with water until it becomes pliable dough, then add the pandan extract and mix well.
4. Take 40g of the dough and place them into boiling water.

5. When the dough float to the surface of the water, remove them and place them back into the remaining dough as shown.

6. Mix well and at this point, you can see that the texture of the dough changed into a more sticky version. 

7. Let the dough rest for 15 minutes.

8. Divide the dough into 24 little balls. Then flatten them and add the palm sugar pieces in the centre. Then roll them.

9. Place the balls into boiling water and remove them once they are cooked and float on the surface.

TIPS: Once you make the balls, put them into the boiling water within a few minutes, otherwise the palm sugar will start to seep out as shown in the photo. 

10. Roll the cooked ondeh-ondeh in shredded coconut and serve.

11. Enjoy!

Cook: Potato Salad

Potato Salad

Salad is usually not my "thing". I hardly eat salad, probably because I prefer my meal to be hot but I chanced upon potato salad on my flight on Emirates recently and I was wow-ed by the potato salad. In-flight meal is usually not great (no, I am not taking Business class, just the usual economy class) but the potato salad served was deeeeelicious. I make it a point to make it once so when I got back, I did some research and decided to give it a try.

Most recipes called for a specific type of potatoes but I just use what I have, its just a common normal potato and it tasted great too. I guess the important bits is to drizzle some vinegar(I use apple cider vinegar) on the potato after cutting them.

There are many variations in the recipes I found online, ingredients really depends on what you like. I simplified mine to just a few ingredients plus one type of dressing to make things really simple. So I am gonna share the potato salad the way I like it.

INGREDIENTS (Serves 6):

1. 4 large potatoes

2. 1 cucumber, remove skin and cut into little cubes

3. 3 hard boil eggs, cut into small pieces

4. 1 stalk of green onion, cut into small pieces

5. Half a medium onion, cut into small pieces

6. Mayonnaise , to taste

7. A pinch of salt and pepper

8. Some bacon (optional)

METHODS:

1. Clean the potato and boil them on medium low heat.

2. It is cooked when you can put a fork through it.

3. Pour away the hot water and let the potatoes soak in cold water for a bit.

4. Remove the skin by just peeling them off using your hand. If it doesn't goes off, use the back of the spoon to scrap them.

5. Cut the potatoes into small cubes.

6. Prepare and cut all the other ingredients (hard boiled egg, cucumber, red onion and spring onion).

7. In a bowl, toss the ingredients together with some mayonnaise, salt and pepper. 

8. Give them all a good mix and put them in the fridge for at least an hour or more. It keeps in the fridge for 2-3 days.

9. Top with some bacon before serving to give them an extra wow!

10. Enjoy!

Cook: Pineapple Tarts

This year, besides attempting the easy cornflakes cookies (recipes can be found here if interested), I have decided to attempt pineapple tarts as well. Actually I have made it once when I was in Singapore using store bought pineapple paste but the previous recipe for the outer crust that I tried was not ideal. 

I tried another recipe this time and it turns out to be much better and this is a keeper. The pineapple tarts tasted much better the next day after you bake so do prepare it at least one day in advance.

INGREDIENTS (makes 36 tarts):

For pineapple paste:

1. 1.5kg fresh pineapples, cut into chunks (around 2-3 pineapple)

2. 6 tablespoon of sugar (amount can be adjusted to suit your taste)

For the crust:

1. 150g unsalted butter, softened to room temperature

2. 210g all purpose flour

3. 15g cornflour

4. 25g white sugar

5. 25g milk powder

6. 1 medium egg

7. 1/4 teaspoon of salt

METHODS:

For pineapple paste:

1. Cut the pineapple into chunks

2. Blend the chunks

3. Sieve the pineapple and remove as much water as you could (I kept the juice and serve as fresh pineapple juice :P)

4. This part will take time. Place the sieved pineapple into a pan and cook on medium low heat until the paste thickens and turns brownish as shown. 

5. Then let it cool down and roll them into little balls (8-9g each), I then placed them into fridge until I am ready with the crust.

For the crust:

1. Cream the butter with until it is light and fluffy.

2. Next, add in the salt and egg. Mix well.

3. Add in the flour, cornstarch and milk powder, mix well.

4. Then using hand, I roll the dough together. 

5. If the weather is hot, the dough might be a bit sticky at this point of time. If that happens, keep the dough in fridge for 30 minutes before working on them.

6. When you are ready, roll the dough into a tiny circle and place the pineapple paste inside. Roll them into ball shaped.

7. Apply egg wash using pastry brush.

8. Bake for 12-15 mins until the egg wash turns golden in oven preheated to 180 degree celcius.

9. Remove from oven and let it cool down before placing them into airtight container. 

10. Remember to enjoy them after at least 8 hours/ overnight for best enjoyment.

Cook: Crispy Honey Cornflakes for Chinese New Year

Required ingredients

Chinese New Year is just around the corner. This is the first year we are celebrating it in Dubai. Besides digging out my previous recipes for Chinese New Year cookies, I thought I should try out something new. I have finally muster my courage to try pineapple cookies (making it from scratch nonetheless-recipes to be uploaded soon) and also make some easy seaweed crisp.

Today I will be sharing another easy treats and this is really easy and I even involve the kids in helping to have more Chinese new year mood. By the way. it only involves 4 ingredients and all can be purchased easily in Dubai. 

It turns out to be a hit in our household, getting thumbs up from all.

INGREDIENTS (make 80 cookies):

1. 260g corn flakes

2. 180g honey

3. 170g salted butter 

4. Some sprinkles (optional)

METHODS:

1. Melt the butter and honey in a pan.

Getting some help from Qin Qin

2. When all the butter melted and the mixture starts bubbling, remove the pan from heat.

3. Next, add the cornflakes and mix well.

4. Then scoop the cornflakes and place them into mini cupcake film.

5. Finally, add some sprinkles to make it more colourful. Kids love the sprinkles!

6. When its all done, place them into preheated oven at 150 degree Celcius and bake for 5 minutes.

7. Remove from oven, let it cool down and enjoy!