JustKay

cecncaluk chili sauce Chicken with Preserved Shrimps

Many of the shops there have gulung tikar. No more La Cucur, Rain Noodles, Aladdin Briyani, San Francisco, Kelantan Delights ... even the ice kacang stall is no longer there. On one side now there is Nando and Nasi Ayam, and the other wing only the mamak stall and the claypot mee. And then the Dairy Queen kiosk and the fruit stall. That's all. And oh the newspaper stand. Such a pity.

u love tempoyak? I run away from it! (I also run away from cencaluk and budu) Sigh. I have yet to try Rebung. Any chance you will be organizing a makan there soon? Have you tried Bakerzin? I had their flourless chocolate cake for the first time and it was really yummy. But waaay to expensive-lah (coz they use Varlhona chocolate products, right?). One in a while, can-lah. I went to Pinang Masak recently and frankly I was a bit disappointed with it's Lontong after reading many fabulous reviews on it. The kuihs there are delicious though.

I take back that recommendation. The food now *sucks* except maybe for the rendang. I think they might gulung tikar (close shop) soon. Surprisingly, the cafe inside the bowling alley serves good food with reasonable prices.

how about just good old homemade pudding as the center? won't it work?

I tried using peanut butter, even homemade ones but they didn't turn out. But I get decent ones using the PB flavor from LorAnn Oils. And they're quite good covered with chocolate.

I love this recipe from allrecipes.com. Super easy - no kneading required and it does produce very soft rolls. I add additional flour just enough so I could work with it. The dough should be very soft and rather sticky but if you coat your hands with a little oil, it should be fine. I use this recipe to make Monkey bread - both savory and sweet, cinnamon rolls, dinner rolls, etc.

I just quickly went thru the thread but has anyone tried making it using brown sugar instead? What would the substitution be like? Measure for measure? I plan to make caramel flavored marshmallows using caramel flavoring paste and I was thinking that perhaps using brown sugar will help enhance the flavor?

Thanks for all the tips. McDuff, I too stirred like a madman (madwoman in my case ) at the beginning and then kept stirring till the end. I guess I just have to try again. nicolekaplan, I think I'll give your recipe a try the next time. Perhaps the recipe I used contained too much butter. Thanks for sharing it. I also found some tips on baking911. Thanks Sarah!

I attempted to make English Toffee for the first time today. I have followed directions to the T and used a digital candy thermometer to monitor temperature. The recipe is as follows : Combine 1C butter, 1C sugar, 2Tbls water, 1/8tsp salt and bring to boil over medium heat, stirring constantly until it reaches 300F. Remove from heat and pour on a silicone mat. It's starting to boil and foams up. It's starting to separate badly here. My son came in and asked if it's alien brain I'm cooking. Totally separated glop. What did I do wrong? Please help. TIA. It's set now and I've just tasted it. Not too bad. But it's harder than I want it to be. Not to mention it's oily.

When I lived in Ottawa, I used to get fresh leaves from the Vietnamese shops, they plant all kinds of Asian herbs in their yard during the summer. Sure, you can omit the pandan leaves in the recipe. It's main purpose is aromatic. I've never liked the extracts - the smell and the green coloring ... just urgh. If you can get the clear flavoring, I think that's the better one. If you need help to get this. PM me. Pandan leaves smells somewhat like Jasmine rice. If you ever get your hands on a stalk of pandan leaves that has some roots, plant them. They are so easy to grow. But you need palm sugar to make the filling. Brown sugar just doesn't do it.

There was a crepe stand here that sold crispy thin crepes. Prior to this, the crepes I've had were all the soft type. Anyways, I just want to share what can be called Malay Crepes. It's proper Malay name is Kuih Dadar or Ketayap and it's filling is coconut. The basic recipe is: For the batter: 10 pandan leaves (pound and mix with a little water and then strain to obtain extract/juice) 120g AP flour 1 egg pinch of salt 300ml coconut milk (not thick coconut milk/cream - it's consistency should be like milk) Filling: 60g palm sugar 20g sugar 3T water 1/2 coconut - grated pandan leaves (to add aroma) Prepare the filling: add sugar and water and heat till dissolved. Add coconut and pandan leaves. Cook over medium heat until it becomes sticky. Remove from heat, discard pandan leave and set aside. For the batter: Add egg to the flour and add coconut milk with the pandan extract and mix until batter is smooth. Strain if necessary. Heat and grease the pan. Add about 1/4 cup of the batter and slowly swirl and tilt the pan to obtain a thin layer of batter. It's not necessary to turn it over as when the bottom is done, so will the top. Remove from heat, let cool for a bit and then put the filling on the top-side and fold over ends, and roll. A Malay cooking site, Alaf21 is the source for the recipe above. The site is in Malay though. And here's a recipe for "Net Crepe" which is a savory crepe. Pictures here. You can see how it's cooked 3/4 down thru this blog here.

Glutinous rice needs soaking before steaming. Best if left overnight. Add a few slices of lime or lemon when soaking and the rice, when cooked will have a nice sheen (and no, it will not alter the taste)

I've made the Spago cake from this recipe here. It was a while ago but the Chocolate Craqueline Mousse Cake turned out great. I skipped the sugar syrup though. The chiffon cake turned out just right. Nice texture. Wasn't dense at all. And chocolatey rich.

I've tried the recipe that uses strawberry "Jell-O" only that I used one that contains no gelatin (because I am a Muslim) and the cake turned rubbery and dense like a rubber tire and did not rise at all.

kthull, on the stand itself... back of where the bowl sits, there's a steel thingy where the bowl snaps in, I think that is where you can make adjustment to the bowl height? I think you only need to make a slight tweak. I can't find my manual but I recall reading about this beater/whisk level adjustment. You should get it working as it should ... makes life easier. I really mean it, I don't even stop to scrape my bowl, not even once, while making my marshmallows. I used to have to do that with regular mixers to ensure the gelatine and syrup gets mixed in properly.

Thanks for the info. Mine is the 14cup model KP26M (scroll to the last one) . The stronger wire doesn't list this model number. I have emailed KA to ask. I just bought the replacement though. I'm using the flat beater now but I do think using the wire whip makes it a tad fluffier.

Thank you so much for the wonderful demo and tips. I' going to try this soon because I hate that the powdered sugar we get here isn't fine enough and often, you can still feel a little grittiness in buttercreams. Great tip for beginners. Not only that but sometimes the sugar at the bottom will burn before it dissolves/melts. Now I always add water to the pan first. Oh maaan ... that would be such a PITA for me coz I make lots of marshmallows. I have the Pro 600 Series 575W 6qt KA too. And I don't have that problem. There's a small space between the top of your flat beater or wire whisk and the bowl that you should be able to slowly pour a thin stream of syrup in. Use something with a spout; I find that my 1/4C measuring spoon with a pouring lip works best. And if your syrup pools at the bottom, I suggest you check the level of your bowl & beater. I recall reading it in the manual. It should work because I don't have syrup pooled at the bottom of the bowl. The beater should do a very fine job incorporating everything in the bowl. I don't even have to stop & scrape! I make about 15 to 20 batches of marshmallows per week. I already snapped the wire whisk (I only had the KA abt 7 months) and now will only use the flat beater for marshmallow making. I burned 3 regular stand mixers prior. Good Luck kthull, I hope you get it to work.

What about using 3M bars to make a chocolate mousse filling? Then cover the cake with a dark chocolate ganache?

But 3 Musketeers filling isn't stiff/chewy/pull-y like a 'proper' nougat (unless maybe if the 3M bar has just came out of the fridge ) It's softer and kinda fluffy but the texture isn't at all like marshmallow.

Oh, the recipe above isn't exactly for a proper nougat nougat .... the chewy taffy like nougat. It's a little softer and fluffier. Not as chewy at all.

This is a T&T recipe for 3 Musketeers bars that a friend gave (coz I love 3 Musketeers but they're not sold here). Here's the recipe for the filling: Ingredients 3 cups granulated sugar 3/4 cup light corn syrup 3/4 cup water 1/8 teaspoon salt 3 egg whites 1/3 cup semisweet chips Directions: -In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt heat, stirring, using a candy thermometer to monitor the temperature. -In a separate bowl, beat the egg whites until they are stiff and form peaks. (Do NOT use a plastic bowl for this) -When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely on low speed. -Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. Sometime in between, melt the chips or chocolate. At this point (when it's become doughy-like), add the melted semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. -When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 40 minutes. edited coz I forgot melting the chocolate part

Habanero salsa? No? I love them. Yumm!

Thanks for sharing that!

Has anyone mentioned banana pancakes? Not pancakaes eaten with sliced bananas though. I don't have an exact recipe. I just add enough flour to mashed bananas, some salt, sugar, and grated coconuts and a little water to achieve the right consistency. The batter should be thicker than regular pancake batter, that you need to spread it out on the pan. It's best cooked on banana leaf lining your pan/gridle. The same batter will make banana err, hushpuppies. Just add some baking soda to the batter and drop spoonfuls of batter into hot oil. Deep fry till golden brown. If you scroll midway here under the topic CEKODOK PISANG .... you can see what they are. Or you can make a kind of dessert we have here ... bananas cooked in coconut milk, brown sugar and sago pearls. Usually we add some pandan leaves, but you can skip this if you can't find any. Just be careful to not let the coconut milk to reach the rolling boil stage or it will start to separate ... eeeewwww. I just remembered more - steamed banana cakes, upside down banana cake, banana tarts, steamed banana bundles .... and a few more Malay desserts that uses either coconut milk or grated coconuts.