JustKay

Did you use metal pans? I wonder if this silicone mold really works. Do you think with silicone mold, they'd have to be sprayed with pam?

I came across this website. Interesting flavor combinations. The ingredients list looks like the recipe many here have tried. Look at the price - 5.40 for 4pcs which is 2 to 3 ozs total. Wow!

marshmallow The author mentioned that if you can't find glucose, you can use cream of tartar or citric acid mixed into the sugar and water mixture. This is interesting. I wonder if anyone has come across this or even tried this. Glucose is expensive where I am. Cream of tartar could be a cheaper alternative.

Isn't Japanese and American voltage and frequency the same? I bought mine brand new off eBay and I even got to claim the KA promotion for a free ice-cream maker. But I have to use a step-down transformer though because we run on 220V here in my country.

I read somewhere that the KA mixers nowadays (after the takeover by Whirpool) have plastic gears. However the Pro series 575 watt (not the 525 W) have all steel gears. I bought one about a year ago and it has never given me any trouble. Of course, only knead bread dough no higher than speed 2. I love my KA. I make meaner marshmallow too (I burnt 3 stand mixers prior to this!)

I have made them before. This is the site and recipes I use/refer too. The site owner is also very friendly and responded to my e-mails kindly.

For anyone having a hard time looking for certified HALAL gelatin I can help you buy marine based Halal gelatin. I've been using it to make marhsmallows ever since, and I haven't had any complaints about any off-taste or fishy-taste. I also use it in making fondant. It substitutes measure for measure in any recipe. If you need the help, just send me a PM.

I like the recipes here.

Heh heh .... I go by JustKay now .... and well, I learned it all from Neil's recipe. I dip my room-temperature marshmallows and leave them on wax paper to set at room temperature.

amccomb ... I tried your peanut butter ice-cream and we all love it. I didn't add the shaved chocolate though but had it with chocolate topping (I'm a chocolate lover). And using the same recipe, I made peach ice-cream. I drained and pureed canned peaches and subbed that for the PB and it was delish! But of course, more peach puree than just 3/4cup ... I used the big can which is about 500gm peaches (drained). I think this is a good base for simple ice-cream. I prefer this to custard base plus this is a very easy & quick recipe that my sons are making ice-creams themselves now. Thanks for sharing the recipe.

My favorite chocolate cake recipe uses sour milk and cocoa powder (dutch processed). Very moist but does not stick to the pan too. It's my best selling cake.

My (free) KA ice-cream maker attachment arrived yesterday. I am so excited! I think I am gonna start with the peanut butter ice-cream. Thank you all for sharing your recipes. More please ......

Whatever you do DO NOT use pandan essence to sub for pandan leaves when making Nasi lemak. Eeewwww ... I can't even imagine it. So far, the best brand of packaged santan (coconut milk) is the Kara brand from Indonesia. I don't like the taste of powdered santan and the canned ones tastes too 'metallic' to me. If you absolutely cannot find pandan leaves I suggest you add a couple stalks of lemongrass (bruised) to the rice and then serve the rice on banana leaves. After all, the pandan leaves do not lend any taste but is used for its aromatic properties. p.s. lemongrass do not smell like pandan but adding lemongrass when cooking nasi lemak will make it more aromatic so one out of two is better than nothing.

How about the revolving restaurant atop the KL tower?

I have not tried agar-agar in mousse. I don't use gelatin either when making mousse. Agar-agar was discussed a little in the Homemade Marshmallow thread. Here are some good agar-agar recipes. My favorite dessert which uses agar-agar is Semolina Pudding.

I am awaiting for mine to arrive. When I bought KA Pro 600 not too long ago, they had an offer for free attachment (either the pasta maker or the ice-cream maker). I bought the KA brand new on eBay and it was a steal (especially considering KA isn't really readily available here and cost a bomb). I can't wait to try it. And will report back when I have.

Actually, when you get the hang of it it's pretty easy. I use ganache on many of my cakes and customers actually prefer this to buttercream frosting/filling. The brand of chocolate used can also result in a grainy ganache. And like KarenS, I let my ganache set slowly at room temperature. If all your corrective measures fail, run it through a strainer. This is what I do too if I get too many air bubbles in my ganache (when not making whipped ganache).

We can get either regular (ROYAL from UK is the brand I use) or double-acting baking powder and I have actually used single acting for recipes calling for double acting with not that much difference in results. I don't even double the amount when using single acting to sub for double acting.

There is a chain of outles called The Laksa Shack which has a variety of laksas (including the Sarawak laksa) . Although I must say that I have never tried it, because I am not too sure of the Halal staus (I am a Muslim). Maybe Shiewe knows more of this? If you plan on visiting Putrajaya, let me know .... perhaps I can bring you around, if the schedule is right.

Heh heh ... The population in Putrajaya 3 years ago was 30K. It has grown since then. That The Alamanda now has a McDonalds. When I went on a kitchen tour of McD back when, I was told that they do not open an outlet unless there's a minimum of 60K. So, I guess Putrajaya now has over 60 000 residents. The Alamanda is like a food haven. From it's food court to simple restaurant to fine dining outlets. You should visit and explore next when you come over.

SARI INDAH of Jakarta just opened at The Alamanda, Putrajaya. Great food, surprisingly reasonable price, real cozy ambience and great service. They've only been opened for about 2 weeks and we've been there about half a dozen times.

Wished I was here earlier. Wonderful blog! I absolutely enjoyed it. Thank you.

That's cool!! I'm glad it turned out. Now I want some Kuih Lapis too.

Well, foodieme ... if you're still reading this forum ..... here's another recipe for Kuih Lapis: Kuih Lapis by Amy Beh

Adapted from the book rasa Malaysia by Betty Yew Kuih Lapis 700g (1 1/2lb) 'wet' rice flour ** see note 105g (3 1/2 oz) sago flour } 10g (1oz) greenbean (mungbean) flour } sift together 1 1/2 coconut (5 1/2C of coconut milk) Syrup: 600g ( 1 1/3lb) sugar 1C water 3 pandan leaves red food coloring - cook the syrup ingredients and strain and cool to lukewarm - boil the water for the steamer - in a big bowl, add the flours and add the coconut milk in a steady stream while constantly stirring until you get a nice smooth batter (otherwise, strain the batter or whirl in a blender) - add syrup in a steady stream and while stirring - divide into 2 portions and color one portion pink/light red - use a 10 inch pan about and set it in the steamer rack - pour about 1C of the white batter and steam for 4 minutes - then add the pink batter and steam for 4 minutes (**remember to wipe off the condensation on the steamer cover) - repeat until batter is finished for the last red batter, add a couple of red coloring to it to make deepend the color. - remove pan from steamer when done and let cool for at least 6hrs before cutting and serving. ** tip - use a plastic knife to cut or a plastic spatula. ** wet rice flour - soak washed rice overnight, drain, and ground into a damp paste