Eggless Caramel Custard

Bonsoir,

I have made the Eggless Caramel Custard or Creme Caramel Eggless yesterday afternoon and  they turned out well. Pretty good for my first attempt. An eggless version of creme caramel custard that's cooked over the stove and chilled for few hours and served cold. Just as simple as that.

This recipe needed agar agar powder which we can find in Asian shop here. Here's the recipe of Eggless Caramel Custard/ Creme Caramel Eggless

EGGLESS CARAMEL CUSTARD

Ingredients:-

4 cups water
1 cup sugar
1 tablespoon agar agar powder
1 teaspoon vanila extract
1 can evaporated milk
2 tablespoon custard powder

For Caramel:
1/2 cup sugar
3 tablespoon water

METHOD:-

- To make caramel, heat sugar and water for caramel in a sauce pan on medium heat. Let until the color golden brown and sugar melt.
- Pour the caramel into pudding mould and keep aside.
- In a bowl, mix custard powder and evaporated milk and stir until custard powder dissolved.
- In other pot, mix water, sugar, agar agar powder and vanila extraxt and bring to boil for 4-5 minutes.
- In the low heat, add the custard mixture and keep stirring for another 3-4 minutes.
- Remove from heat and pour the custard into prepared caramel mould.
- Allow to cool and refrigerate for few hours.

Voila, bon appetit!

Dry Butter Prawn

Bonjour,

Bonne fête nationale à tous les Français et Françaises. Aujourd'hui je vous propose cette recette aux crevettes. J'dore les crevettes au beurre.

Usually I prefer to order dry butter prawn whenever I eating in restaurant. This butter prawn quite special because of the egg floss and curry leaves and the taste is simply amazing.

Voici la recette..

DRY BUTTER PRAWNS

Ingredients:-

300gm medium prawns
3 tablespoon butter
2 tablespoon vegetable oil
2 egg yolks, beaten lightly
2 tablespoon evaporated milk or demi cream milk
4 cloveas garlic, minced
3-4 bird eyes chilli, cut small
3-4 spring curry leaves
Salt, pepper and sugar to taste

METHOD:-

- Fried prawn until golden brawn. Set aside.
- To make the egg floss: Melt butter and oil on the medium heat.
- Pour egg yolks bit by bit while stirring with swirling movement and stir until the egg floss become light brown and golden crisp floss.
- There will be a bubbles and after drain the egg floss on paper towel.
- Remove the acess oil and melt a little bit butter and sauté garlic, chilli and curry leaves until fragrant.
- Add milk, prawns and seasoning, mix well.
- Dish up and sprinkle the egg floss on top.

Voila, bon appatit!

Crepe with Coconut Filling (Kuih Lenggang)

Bonsoir,

Kuih Lenggang or Kuih Ketayap in Malaysia is one of the traditional sweet and savory dessert can be found almost everywhere in Malaysia. 'Kuih' in Malay can be anything like traditional cake, pudding, pastries and everyhing that's served cold or warm and crispy or soft also called kuih. 'Kuih Lenggang' describes the swaying movement when the batter spread on the pan and the crepes roll should be soft. It's just simple as that. Basically this kuih lenggang is a crepe and roll with sweet coconut filling.

I'm not really a big fan of these kuih but mon mari and our friends really liked Kuih Lenggang. So, here's the recipe:

CREPE WITH COCONUT FILLING (KUIH LENGGANG)

For Batter:
2 cups flour
1 egg
1 1/2 cup water
2 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon pandan paste
Few drop of green food coloring

For Filling:
150gm grated dry coconut
1 cup brown sugar
1 cup water

METHOD:

- To make a filling: Boil water and sugar until sugar dissolved.
- Add coconut and keep stirring until the filling almost dry. Let cool and set aside.
- To make the batter: Mix all the batter ingredients and whisk slowly until it become a smooth batter.
- Add a little more water if the batter is too thick.
- Heat the non stick pan and pour a scoop of batter and sway the pan to spread the batter around.
- Remove when both side are cooked.
- Put some coconut on the crepe and roll up like to make a spring roll.
- Make it until finish and served.

Bon appetit!

Garlic Ginger Prawn with Soba Noodles

Bonsoir a tous,

Noodles with garlic and ginger is a simple, fast and very tasty dish that fits equally as a main dish for lunch or dinner at home. They are simple to make with only requires a few ingredients, minimal preparation time and great results also great paired with other dishes.

Actually I prefer to cook prawns with shell on because when the shell is off and when the prawn is cooked, it'll become a little bit hard and lose all its juices. To cooked prawns at home is better taste like the prawns you'd get from restaurant or sometime the taste even more better than restaurant.

The recipe as below:

GARLIC GINGER PRAWN WITH SOBA NOODLES

Ingredients:-

1 packet dry soba noodles
300gm prawns
4 cloves garlic, minced
1 shallot, minced
2cm fresh ginger, minced
1 teaspoon sesame seeds
Salt and pepper to taste
Oil for frying

METHOD:-

- Cook the noodles following packet direction. Drain and keep aside.
- Heat a little oil in frying pan and cook prawns for a minute.
- Add garlic, shallot and ginger and stir-fry for 1-2 minutes more.
- Season with salt and pepper and cook until golden and the prawns cooked through.
- Turn off the heat and sprinkle with sesame seeds.
- Serve over the soba noodles or rice.

Yummy! Bon appetit!

Cucumber Salad Asian Style

Salut..

To make Asian style cucumber salad is not very complicated even though some of the cooking ingredients sometime hard to find. But you can make it as simple as you want by skip some ingredientd as per your taste.

This Malay style cucumber salad commonly served along with other spicy Malaysian dish. Same goes with Thai cucumber salad which is normally eaten as one of the main dishes together with plain rice or glutinous rice depending on the certain region in Thailand and Laos.

So, today I will shared 2 recipes of cucumber salad, Malay and Thai style.

MALAY STYLE CUCUMBER SALAD

Ingredients:-

1 cucumber
2-3 bird eye chilli
1 shallot
1 tablespoon crush peanut
1 tablespoon dried shrimp
1/2 teaspoon shrimp paste
Salt and sugar to taste

METHOD:-

- Sliced cucumber thinly.
- Pound shallot, chilli, dry shrimp and shrimp paste.
- Mix all ingredients together and taste with salt and sugar.
- Serve immediately or chill before serve.


THAI STYLE CUCUMBER SALAD

Ingredients:-

1 cucumber, shredded
1 tomato, cut small
2-3 bird eye chilli
2 cloves garlic
1 tablespoon dried shrimp
1/2 teaspoon shrimp paste
1 tablespoon lime/ lemon juice
1 tablespoon fish sauce
1 tablespoon crush peanut
Salt and brown sugar to taste

METHOD:-

- Pound garlic, chilli, dry shrimp and shrimp paste.
- Mix all ingredients together and taste with salt and sugar.
- Serve immediately.

Enjoy Asian style salad. Bon appetie!