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JustKay

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Everything posted by JustKay

  1. Why not? The botanical definition of a bean is : "any of various edible seeds of plants of the family Leguminosae" And the definition of a nut is : Goddes of the Sky. Oops sorry I mean the botanical definition : " hard, dry fruit with an outer husk that sometimes does not split open readily and an inner shell that is papery to woody. " I searched the Net (out of curiosity and confusion) and am unable to find anything that specifies if a Nut or Bean should grow underground or aboveground. Therefore, I would say a peanut is a bean as well as a nut. And how exactly is a peanut different from the pecans, almonds, etc ... since peanut is also a seed because you can grow a tree from it?
  2. True dat. I make 'ais krim malaysia' with milo. But that's nothing special - just like frozen Milo.
  3. Google for "Parkia speciosa Hassk" to read more about this wonderful Petai. In Malaysia, there are 4 species available : Petai kerayung = Parkia javanica, Petai meranti = Parkia singularis, Petai Biasa atau Petai Papan = parkia speciosa and Petai Nering =Parkia Sumatrana.
  4. What about Kacang Hazel for hazelnut? I haven't come across a Malay name for hazelnut other than being referred to as that. Almond is Badam. Chestnut is Buah Berangan. And peas? Are they nuts or beans? Kacang Pis. Lentil is Kacang Dhal. What else? Sago Gula Melaka is actually an Indonesian dessert. This is so easy to make and very yummy. I'm trying to remember if this was around when I was a kid .... But I do remember Abuk-abuk from when I was little .... hmph ... gotta ask my Mom.
  5. Note: Did we care that in those days the hawkers handled the change and food with the same hands? And in those days the 1/2 sen was a 'note' not a coin. My grandfather had quite an extensive collection of old notes and coins - BUT it was stolen when my Mom's house was burglared. I bet that collection would be quite valuable today.
  6. Shiewie! I've never had Ais Kacang balls. Never seen them even once. So ... now we've pushed the Ais Kacang a further 10 years back to the 30s. We've got to get Maukitten to ask her older relatives to see what they remember. Not too far from my Grandma's house was an 'ice factory' ... and since I was the only grandchild living with them, it was always my duty to go buy the ice blocks. Can't exactly remember how much they cost .... I think it was 20sen per block ... each block was about 24" X12"X6" and covered with sawdust. Of course, I'd buy only a quarter block as that was the biggest I could carry. And this place also sells yummy 'ais krim batang' - red bean and sweet corn.
  7. Hi AlainV, corn syrup is quite expensive here in my country and I've recently discovered (actually nightscotsman told me in this thread) that liquid glucose is a good substitute for corn syrup. I've recently made nougats using liquid glucose instead of corn syrup and it worked fine. I have tried substituting with Lyle's golden syrup in recipes before but like you said, it tasted like too much sugar-y.
  8. Heh heh .... I should have put that refrigerator bit in a new paragraph. Yes, the ice block that Ais Kacang sellers use are 'commercially' made. I just wanted to share *when* the fridge became a common household appliance in Malaysia. And even then, very few make Ais Kacang at home. The Ais Kacang machine is bulky. The 'friendlier' versions for home use somehow do not produce a fine enough shaved ice for good Ais Kacang. I also forgot to mention that my Mom says, in the 40s/early 50s a ball of Ais Kacang cost only 1/2sen. Also, rather than a bowl it was packed and formed into balls. It didn't have too many ingredients, just mainly the shaved ice packed into balls and loaded with syrup - maybe this was a predecessor to Ais Kacang?
  9. They'll probably give us the 'recipe' on the can! But who knows ...? Nestle's customer service is quite good. I bought a pack of the Milo in the box packets and 2 of them were bad. I called them and not too long after I received RM5 in cash in the mail. (But in the case of Drinho Soya Milk - the Manager himself came to deliver a box of 24 1L packs!) Anyways, the Milo rep told me that with the tetra packs sometimes that happens because it's almost impossible to detect very minute holes. Anyways, I came across a blog of someone who went in search for the 'perfect Milo Ais' and I think he found a very close clone at one Mamak stall in PJ. I can't remember the blog site though. I was gonna point that out too, but .... I don't seem to notice that milk is a problem in Malaysia. From when I was little until now, it has been and is always easy to get milk - in whatever form except maybe the "non-fat dry milk powder" which some American recipes calls for. When I was little, there was always the Benggali guy who delivered fresh milk (which had to be boiled/cooked before consuming) every day.
  10. I am no culinary historian but can only tell you that Ais Kacang was available when my Mom was a little kid - that would be in the 40s. In homes, however, the refrigerator isn't a common appliance until much later. I still remember when my Grandma bought her first fridge, there was much excitement in the 'village' - that was in the late 60s. Even then, the fridge would be switched off if there was nothing to 'freeze' or 'cooled'. People were still going to the wet market every morning to get their daily supplies. The Phillipines have a dessert called Halo-Halo that is similar to Ais Kacang.
  11. I think it's currently in 3rd place after palm oil and rubber in the order of agriculture importance. We even have our very own cocoa board now. Malaysia Cocoa Board Sabah is the largest producing cocoa state, followed by Sarawak. In the Peninsula, cocoa trees are planted along the coastline and usually as a 'buffer crop' - not too sure if that's the correct translated term (I mean to say it's planted in between rubber trees, for instance) Unfortunately, the quality of chocolates and chocolate products produced in Malaysia is left much to be desired.
  12. It's very likely that the Malay word kandar came from the Indian language/s. Sorry, but I have to disagree. You're most welcome.
  13. LOL! Okay ... my memory is from the mid-60s onwards. Oh yes! But what I did was just eat it by itself. Sometimes though I'd let it sit out and eat it up when it begins to get 'chewy' - putting it in the freezer help speed up the process. My Mom used to hide the Milo tin from me because Milo isn't exactly cheap (I could snack on them non-stop). And yes, they do have the Milo trucks now too. I look forward to my kids Sports Day. I'd shamelessly ask for a cup.
  14. Ok ... I'm gonna try explain the Nasi Kandar part. In the old days, these Indian Muslims (mamaks) rather than set up stalls or restaurant prefer to move around and carry two huge pots of rice and other dishes at each end of a long pole which they balance on their shoulder - this method of carrying things is called 'kandar' in Malay - hence the name Nasi Kandar. Nasi=rice. Nasi Kandar is believed to originate from Penang. And I believe Milo is ever so popular largely due to the fact of effective advertising. It has been touted as the 'health food' drink for as long as I remember because it is fortified with vitamins. It's not more of a chocolate drink but rather a chocolate flavored 'food drink'. Ovaltine comes close but Milo still reigns. In hospitals, Milo is served. Doctors would advise patients to drink Milo if they can't eat anything else. Mothers would serve Milo to babies who no longer wants to drink milk. And Milo is usually made with sweetened condensed milk rather than fresh milk. And then there are chocolate flavored Horlicks, Vico, etc .... but nothing compares to Milo. Anyone remembers the taste of the free cold Milo served from the Milo trucks? Oh maaan ..... nothing is as good. Not even the Milo you make at home. The only Milo that comes close to this is the ready-to-drink Milo in boxes (packets).
  15. I bought durians yesterday and the day before too. And that included 4 Durian Tembagas. They were durians from Negeri Sembilan. They were RM4 per kg (other durian kampung currently sell at RM1-2) but out of that 4, only 1 was really good. The Star paper reported that the government wants everyone to replace all durian kampung trees with either cloned or hybrid durians.
  16. su-lin, here's a recipe for Jemput-jemput Pisang. Jemput-jemput Pisang 2 eggs (beaten) 1oz sugar 1/4t salt 40z self-raising flour 1oz cornflour 1t baking soda 1/2 coconut (obtain 1/2C coconut milk from this) 5 bananas (about 1 1/2C mashed) However, I usually make the easy 'kampung' version at home which is to simply mix mashed bananas (I prefer them not to mash them too fine but with still bits of bananas) with self-raising flour and some salt. I add some sugar too if the bananas aren't sweet enough. Sometimes, I add not coconut milk but a little grated coconut into the batter. And if mixed with a little more flour, you can make Lempeng Pisang which is Banana Pancake. Fry over medium heat. Low heat = too greasy. High heat = burnt outside, uncooked inside. Jemput in Malay can either mean an invitation, or a (big) pinch of something (that uses all 5 fingers as opposed to just 2)
  17. pandangirl, here's a recipe for Kuih Buah Melaka that you may want to try. It's from Betty Yew's book. Kuih Buah Melaka 8oz glutinous rice flour 3/4C hot water (suggestion : use warm diluted coconut milk instead) 1T pandan juice (from about 5 pandan leaves - strain) 4oz palm sugar (cubed/chopped) grated coconut (suggestion: add some salt and steam to keep it fresh longer) * I prefer Thai glutinous rice flour.
  18. Thank you Yetty. I saw this Putri Salju at the night market last nite and the makcik selling it calls it 'apam pandan kelapa' I thot that looked like a nekkid nagasari. LOL! What about 'Kuih Lepat' - I think this is probably Indonesian in origin too? Kueh Lapis here is usually made with rice flour and by alternating the red and white layers. I bought some cute looking Kuih Tokyo'. At first they looked like miniature Apam Balik but upon eating them they are somewhat like Japanese Pancakes but with sweetened shredded coconut, peanut & sugar or kaya in the center of the fold. I also had Putu Bambu which I haven't had for a long time. Unfortunately, it only occured to me that I should take pictures AFTER we ate them all up.
  19. Yes, but you have to cook (boil or steam till cook but not too soft) the tapioca first, drain and let cool. Mix with yeast (I'm not sure if instant yeast works as the yeast used to make tapai comes in dried cake form and it is further dried in the sun and pounded before using) ...... put in banana leaves (no need to make it airtight) and let it ferment for 2 to 3 days. Same thing for tapai pulut - steam the glutionous rice and let it cool. The important thing when making tapai is to make sure everything is very clean. My grandma would also add a little sugar if making tapai pulut. And make sure the ubi/pulut is cooled beforr making tapai or the tapai will not be a nice white, but has reddish tint/spots. Tapai when ready is sweet with a slight sourish taste but over-fermented tapai will be very sourish with the tapai being too mushy. Some indigenous tribes actually make tapai for it's 'tapai drink' which is alcoholic. Tapai is most likely an Indonesian thing. Also, check out this recipe: Tapai Mousse
  20. I prefer the Tapai Ubi Kayu myself. Never tried to make it though. Heh heh .... yeah, Durian Ice-cream, Yam Ice-cream ... or do they already have these? Tapai ice-cream is specialty. I've only had it once at a friend's house. Umm ... methinks it's kinda weird.
  21. Kew, I think we share the same taste in durians. I love those thick, rich ones with a bitter undertone. I simply CANNOT get those here in the states. I suspect most of those sold here are Thai. Now, I wonder if DHL or FedEx will ship durians. Yay!! You have excellent taste in durians. I think what Pan means is Durian Tembaga which has now morphed into the genetically enhanced Durian 101 (or is it 010?). And btw TP, I went again to the LDP stall, but it was again, closed. Last nite, we passed by Seri Kembangan (Serdang) and I saw that D24 durians going for RM10 for 3. When I was preggers with my daughter (8 yrs ago) , I craved for D24 and they cost something like RM40-60per fruit! But then again, the D24s now aren't quite the same. Back then D24s were quite the novelty. I'm gonna pass by the old trunk road to Sepang later today .... so I might buy some 'kampung' durians. Yumm! Don't worry, I'll eat for ya too wongste
  22. Yes! Tapai. Which do you like? Tapai ubi (tapioca) or Tapai Pulut (glutinous rice)? We even have Tapai Ice-cream now.
  23. LOL! People nowadays prefer to make 'modern' kueh raya/cookies than old-fashioned ones. (modern = western ) And this sweet agar-agar has been replaced by commercial sugar-coated jellies.
  24. Pan! Are you talking about the agar-agar which has been sun-dried until the sugar crystallized on the outside? Nobody makes this anymore. At least, I never see it in any homes I visit during Raya. This was such fun to make and every home back then makes this during Raya.
  25. And when you make Kuih Keria (or Cokkeria or Kuih Gelang) ... you must also make Cucur Badak. And maukitten ... the way we do our sugar glaze, I've not seen it done like that in any Western recipes, eh? (Cucur Badak = same sweet potato dough but with a savory coconut filling.)
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