Christmas bread or stollen, is a German bread with cinammon, nuts, and dried and candied fruits in it.
http://www.bbbakery.com/shop/shopping.cfm?CAT=3
Friday 25 December 2009
Stollen
Christmas bread or stollen, is a German bread with cinammon, nuts, and dried and candied fruits in it.
http://www.bbbakery.com/shop/shopping.cfm?CAT=3
Sunday 20 December 2009
Onion rings
ONION RING RECIPES
Recipe 1:
Onion rings ingredients 190g (1 1/4 cups) plain flour 1/2 tsp baking powder Pinch of salt 1 x 375ml btl chilled carbonated water or apple juice, Vegetable oil, to deep-fry 4 medium (ab...
Recipe 1:
Onion rings ingredients 190g (1 1/4 cups) plain flour 1/2 tsp baking powder Pinch of salt 1 x 375ml btl chilled carbonated water or apple juice, Vegetable oil, to deep-fry 4 medium (ab...
Recipe 2: Makes 4 servings
Ingredients
1 egg
1/4 cup vegetable oil
1 cup milk
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 large sweet onions, sliced
1/2 cup flour (for coating onions)
oil (for frying)
1 egg
1/4 cup vegetable oil
1 cup milk
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 large sweet onions, sliced
1/2 cup flour (for coating onions)
oil (for frying)
Preparation
1. Mix egg, oil, and milk on low speed of mixer for 1 minute.
2. Add dry ingredients and mix until smooth.
3. Coat onions in flour.
4. Dip in batter.
5. Fry in hot oil 375* until desired shade of brown
1. Mix egg, oil, and milk on low speed of mixer for 1 minute.
2. Add dry ingredients and mix until smooth.
3. Coat onions in flour.
4. Dip in batter.
5. Fry in hot oil 375* until desired shade of brown
Nutritional information per serving
380 calories, 17.6g fat, 2.3g fiber
380 calories, 17.6g fat, 2.3g fiber
Source: http://ww-recipes.net/category/recipes-by-points/9-points/
Savory onion ring recipe and step-by-step photos at
http://wellfed.typepad.com/well_fed/2009/01/cornmealfried-onion-rings.html
Savory onion ring recipe and step-by-step photos at
http://wellfed.typepad.com/well_fed/2009/01/cornmealfried-onion-rings.html
Doughnuts / Donuts
Ingredients:
1/2 cup castor sugar
2 tsp vanilla extract
1/2 cup of milk
50g melted butter
2 cups plain flour
2 tsp baking powder
1 and 1/2 cups icing sugar
1 egg
Frozen french fries
Who first commercialised frozen French fries?
J.R. Simplot grew up in a sod-roofed log cabin and dropped out of school at 14. He became an entrepreneur that included developing the first commercial frozen French fry and supplied McDonald's and others. He became a food mogul & a frozen French fry billionaire. Mr. Simplot became the 89th richest American in Forbes magazine’s 2007 list ($3.6 billion) by seizing opportunities, then perceiving how one success could lead logically to the next. He died on Sunday at his home in Boise, Idaho in May 2008. He was 99.
Historical Cultivation of Potatoes
The potato is native to the cool upper valleys of the Andes of Peru and nearby countries. Its name comes from batata, a South American Indian word originally applied to the sweet potato.
The Potato Plant
The potato plant is related to the eggplant and tomato. It is a low-growing, branching perennial herb with weak stems. Each leaf is divided into five to nine oval leaflets. The foliage is somewhat hairy and sticky. The plant bears clusters of small white or purplish flowers. The fruit, an inedible green berry about ¾ inch (2 cm) in diameter, usually does not form in cultivated varieties.
Potatoes are large tubers that grow from the ends of underground stems.
The potato plant grows best in a cool climate, in soil that is well drained and rich in nitrogen. The seeds are cut pieces of tuber, each containing one or two eyes. The pieces are planted 12 to 18 inches (30 to 45 cm) apart in hilled rows 24 to 36 inches (60 to 90 cm) apart. The tubers form 40 to 50 days after planting and mature after 90 to 120 days. Potatoes are harvested in late summer or early autumn. They may be stored for several months before marketing.
Potato Pests & Diseases
The Colorado potato beetle, flea beetles, leafhoppers, and aphids attack potato foliage, and wireworms feed on the tubers. The potato plant is subject to viral, bacterial, protistan, and fungal diseases, such as (respectively) leaf roll, blackleg, late blight, and black scurf. Various pesticides are used to kill potato pests. Some varieties of potatoes have been developed that are resistant to certain diseases.
How to eat potatoes
Whole potatoes are eaten boiled or baked. Sliced potatoes are fried to produce American (or German) fried potatoes, French fried potatoes, shoestring potatoes, and potato chips. Potatoes can also be dried and ground into flour for potato pancakes and potato bread.
Is the potato nutritious?
A potato is approximately 80 per cent water, 15 per cent carbohydrates, and 4 per cent protein. It is rich in vitamin C, niacin, and thiamine and contains small amounts of iron and phosphorus. The skin is a good source of fiber.
Sources:
J.R. Simplot grew up in a sod-roofed log cabin and dropped out of school at 14. He became an entrepreneur that included developing the first commercial frozen French fry and supplied McDonald's and others. He became a food mogul & a frozen French fry billionaire. Mr. Simplot became the 89th richest American in Forbes magazine’s 2007 list ($3.6 billion) by seizing opportunities, then perceiving how one success could lead logically to the next. He died on Sunday at his home in Boise, Idaho in May 2008. He was 99.
Historical Cultivation of Potatoes
The potato is native to the cool upper valleys of the Andes of Peru and nearby countries. Its name comes from batata, a South American Indian word originally applied to the sweet potato.
Producers of Potatoes
Canada, US, Russia and China are potato producing countries. In the United States, the leading producers are Idaho and Washington. Other major producing states are North Dakota, Wisconsin, Colorado, Oregon, and Maine.
Canada, US, Russia and China are potato producing countries. In the United States, the leading producers are Idaho and Washington. Other major producing states are North Dakota, Wisconsin, Colorado, Oregon, and Maine.
The Potato Plant
The potato plant is related to the eggplant and tomato. It is a low-growing, branching perennial herb with weak stems. Each leaf is divided into five to nine oval leaflets. The foliage is somewhat hairy and sticky. The plant bears clusters of small white or purplish flowers. The fruit, an inedible green berry about ¾ inch (2 cm) in diameter, usually does not form in cultivated varieties.
The potato plant grows best in a cool climate, in soil that is well drained and rich in nitrogen. The seeds are cut pieces of tuber, each containing one or two eyes. The pieces are planted 12 to 18 inches (30 to 45 cm) apart in hilled rows 24 to 36 inches (60 to 90 cm) apart. The tubers form 40 to 50 days after planting and mature after 90 to 120 days. Potatoes are harvested in late summer or early autumn. They may be stored for several months before marketing.
Potato Pests & Diseases
The Colorado potato beetle, flea beetles, leafhoppers, and aphids attack potato foliage, and wireworms feed on the tubers. The potato plant is subject to viral, bacterial, protistan, and fungal diseases, such as (respectively) leaf roll, blackleg, late blight, and black scurf. Various pesticides are used to kill potato pests. Some varieties of potatoes have been developed that are resistant to certain diseases.
Potatoes
The potatoes are large tubersfood-storing bodies that grow from the end of an underground stem, below the fibrous roots. Each tuber bears several buds (the eyes of the potato) from which new plants grow.
Potato Varieties
Over 24 varieties of potatoes are grown in Manitoba, Canada. The table varieties are mainly Reds, however some Russets and yellow-fleshed varieties are also grown for the table. The main varieties used for processing are the Russet Burbank and Shepody.
About 100 varieties of potatoes are grown in the United States. They are divided into four categories: round white, long white, russet, and round red. The leading varieties of round whites are Kennebec and Katahdin. The leading russet is the Russet Burbank, developed in the 1870's by Luther Burbank. Important varieties of long whites include the Norchip and Norland; of round reds, the Red La Soda and Red Pontiac.
Potato Varieties
Over 24 varieties of potatoes are grown in Manitoba, Canada. The table varieties are mainly Reds, however some Russets and yellow-fleshed varieties are also grown for the table. The main varieties used for processing are the Russet Burbank and Shepody.
About 100 varieties of potatoes are grown in the United States. They are divided into four categories: round white, long white, russet, and round red. The leading varieties of round whites are Kennebec and Katahdin. The leading russet is the Russet Burbank, developed in the 1870's by Luther Burbank. Important varieties of long whites include the Norchip and Norland; of round reds, the Red La Soda and Red Pontiac.
Potato Consumption
Potato, a common vegetable used as a staple food throughout the world. It is also called the white, or Irish, potato to distinguish it from an unrelated vegetable, the sweet potato. Although used chiefly as food for humans, potatoes sometimes are fed to livestock. They are also used for the manufacture of alcoholic beverages and starch.
Potato, a common vegetable used as a staple food throughout the world. It is also called the white, or Irish, potato to distinguish it from an unrelated vegetable, the sweet potato. Although used chiefly as food for humans, potatoes sometimes are fed to livestock. They are also used for the manufacture of alcoholic beverages and starch.
How to eat potatoes
Whole potatoes are eaten boiled or baked. Sliced potatoes are fried to produce American (or German) fried potatoes, French fried potatoes, shoestring potatoes, and potato chips. Potatoes can also be dried and ground into flour for potato pancakes and potato bread.
Is the potato nutritious?
A potato is approximately 80 per cent water, 15 per cent carbohydrates, and 4 per cent protein. It is rich in vitamin C, niacin, and thiamine and contains small amounts of iron and phosphorus. The skin is a good source of fiber.
Sources:
Pizza
Saturday 19 December 2009
Roti Canai
Sunday 6 December 2009
Kuih bunga durian
Kuih bunga durian
Kuih bunga durian is a sweet dessert used for bertunang ceremony among Kelantan Malays. It has no smell. It is a soft yellow putty-like mass which is soft but can be molded into shapes. This one is shaped like the flowers of the durian tree. Fried shallots are sprinkled on top. It is delicious and very filling. Makan satu cukup kenyang.
This is a recipe which I guessed its ingredients. Please do not follow this recipe.
Likely Ingredients:
semolina flour
ghee
sugar
salt
yellow colouring
some durian flesh or dodol durian
shallots - diced thinly and fried, for garnishing
Likely Method:
Melt ghee in saucepan and add semolina flour.
Add water and durian.
Season with sugar and salt to taste.
Stir to form a dough.
Cool semolina dough.
Shape into several small (bite-size) durian flowers or florets.
Sprinkle with crispy fried diced shallots.
Serve as a dessert.
Thursday 3 December 2009
Animal Fat
What is animal fat?
What is E### additive?
Check here:
http://www.veggieglobal.com/nutrition/non-vegetarian-food-additives.htm
List of Emulsifiers (e471 and e472)
Sunday 29 November 2009
Sri Gemilang Catering (defunct)
Update 4 June 2017: Sri Gemilang has ceased operations. It catered for my Professorial Talk on 17 June 2010, and then closed down.
Jalan Padang Tembak
Pengkalan Chepa, Kelantan
Owner: Puan Hajjah Norizan bt Talib (Kak Zae, H/P: 013-950 1297)
Company: Syarikat Norizan Talib
Contact: Kak Zae/Kamil/Iskandar Adam
Nik Ahmad Kamil b Nik Hassan, Penolong Pengurus 1, H/P: 014-810 9720
Iskandar Adam/Iskandar Dzul Hamdan b Zainal Abidin, Penolong Pengurus 2, H/P: 019-999 0706 / 012-949 9381
Menu (RM8.00 per head)
1. Nasi putih
2. Nasi briyani
3. Gulai darat (kari daging lembu masak kampung)
4. Kerutuk daging
5. Ayam goreng
6. Sayur campur
7. Ikan kering
8. Sambal
9. Paceri nenas (air)
10. Akok
11. Air sirap
12. Air teh
Notes
Menyediakan perkhidmatan katering dan kanopi untuk majlis perkahwinan, majlis rasmi dan lain-lain perkhidmatan makanan.
Please note that the caterer will prepare extra food for an additional 200 people on top of your order, just in case you need extra food. You have to inform the caterer by 1pm or 2 pm if you require this extra food. You must pay for this extra food once it is delivered to your house.
Please also note that kampung folks eat a bigger portion compared to their city counterparts! You have to know whom you are inviting.
Please note that this caterer can cook daging qurban (1 ekor lembu) but it will be more expensive than if you just order daging kerutuk.
Cost
500 people = RM4,000 (first order)
+ 200 people = + RM250 ("nasi stand-by" if insufficient first order)
Food supply
Dinnerware supply
Cups supply
Drink dispenser
Diners
Men come to eat after Isya' prayer
Children enjoying dinner
Briyani rice
Sambal belacan
Kuih akok
Kedai Nasi Briyani Batu Pahat
Kedai Nasi Briyani Batu Pahat
15200 Jalan Hospital
Kota Bharu, Kelantan
Owner: Haji Alias bin Mohamad
H/P: 012-9292 405
Menu (RM8.00 per head)
1. Nasi briyani
2. Ayam briyani
3. Paceri nenas (air)
4. Dalca ayam
5. Air
6. Buah
7. Kuih kecil
Notes
Can take overnight orders & deliver to house
Can take small orders of 20 people
Can take orders for PTK courses (35 people)
Cost
35 people = RM280
50 people = RM400
100 people = RM800
15200 Jalan Hospital
Kota Bharu, Kelantan
Owner: Haji Alias bin Mohamad
H/P: 012-9292 405
Menu (RM8.00 per head)
1. Nasi briyani
2. Ayam briyani
3. Paceri nenas (air)
4. Dalca ayam
5. Air
6. Buah
7. Kuih kecil
Notes
Can take overnight orders & deliver to house
Can take small orders of 20 people
Can take orders for PTK courses (35 people)
Cost
35 people = RM280
50 people = RM400
100 people = RM800
Thursday 5 November 2009
Mama Fami
Monday 2 November 2009
Thursday 3 September 2009
Buka Puasa 13
Oren Cafe Ramadan Menu
Buying time: 15 minutes
Cost: RM36.60
Serves: 5
Average cost per head: RM7.32
1 piece large ikan cencaru sumbat sambal = RM4
2 pieces ayam tomyam= RM4.40
2 pieces ayam merah= RM4.40
1 pack daging kerutuk = RM5
1 pack sayur campur keledek masak lemak = RM2
1 pack nangka celur= RM2
1 pack sayur kobis + kacang panjang masak lemak = RM2
1 piece ikan pari + pencecah = RM4
2 packs keropok with sauce = RM2
2 + 1 packs cantaloupe juice = RM6.80
Buying time: 15 minutes
Cost: RM36.60
Serves: 5
Average cost per head: RM7.32
1 piece large ikan cencaru sumbat sambal = RM4
2 pieces ayam tomyam= RM4.40
2 pieces ayam merah= RM4.40
1 pack daging kerutuk = RM5
1 pack sayur campur keledek masak lemak = RM2
1 pack nangka celur= RM2
1 pack sayur kobis + kacang panjang masak lemak = RM2
1 piece ikan pari + pencecah = RM4
2 packs keropok with sauce = RM2
2 + 1 packs cantaloupe juice = RM6.80
Wednesday 2 September 2009
Buka Puasa 12
Oren Cafe Ramadan Menu
Buying time: 15 minutes
Cost: RM34.70
Serves: 5
Average cost per head: RM6.94
1 piece large ikan cencaru sumbat sambal = RM5
2 pieces ayam kurma = RM5
2 pieces ayam kicap = RM5
1 pack sayur mentah = RM2
1 pack sayur kobis masak air = RM2
2 pieces paceri terung = RM2
3 pieces ikan sumbat = RM3
1 pack masak lemak nenas + ikan kering = RM2.30
2 packs keropok with sauce = RM2
4 packs air soya = RM6.40
Buying time: 15 minutes
Cost: RM34.70
Serves: 5
Average cost per head: RM6.94
1 piece large ikan cencaru sumbat sambal = RM5
2 pieces ayam kurma = RM5
2 pieces ayam kicap = RM5
1 pack sayur mentah = RM2
1 pack sayur kobis masak air = RM2
2 pieces paceri terung = RM2
3 pieces ikan sumbat = RM3
1 pack masak lemak nenas + ikan kering = RM2.30
2 packs keropok with sauce = RM2
4 packs air soya = RM6.40
Sunday 30 August 2009
Croissant with chicken filling
Source: http://niyasworld.blogspot.com/2008_10_01_archive.html
Chilli Chicken Croissants
Makes 20
Time required : One hour 50 minutes plus baking time
A. For the croissant dough
Ingredients
1 kg flour
270 ml lukewarm water
20 g yeast
1 egg
90 g sugar
20 g salt to taste
100 g ghee, melted
35 ml oil
Chilli Chicken Croissants
Makes 20
Time required : One hour 50 minutes plus baking time
A. For the croissant dough
Ingredients
1 kg flour
270 ml lukewarm water
20 g yeast
1 egg
90 g sugar
20 g salt to taste
100 g ghee, melted
35 ml oil
For the glaze
1 egg yolk
1 teaspoon ( 5 ml ) milk
Method
Dissolve yeast in a little lukewarm water. Cover and keep aside for 10 minutes. Mix all the ingredients ( except the ghee and lukewarm water ) and the yeast mixture and knead a smooth dough, by gradually adding the lukewarm water. Apply the melted ghee uniformly over it. Fold the dough thrice over, cover and keep aside for half an hour.
B. For chicken filling
For the batter
4 eggs, beaten
½ tablespoon ( 20 g ) cornflour
Salt and pepper to taste
For the filling
400 g boneless chicken , cubed
Cooking oil
For the marinade
250 ml chicken stock
4 green chillies, chopped fine
1 tablespoon ( 15 g ) ginger- garlic paste
1 tablespoon ( 15 ml ) chilli sauce
1 tablespoon soy sauce
A pinch of ajinomoto
Method
To prepare chicken filling
Beat cornflour, salt and pepper into the eggs. Dip the chicken pieces into the batter and deep fry in hot oil till golden brown and done. Drain on absorbent paper.
Remove the excess oil from the frying pan. Add the green chillies and ginger- garlic paste and fry for two minutes. Add the chicken stock and simmer for five minutes. Add chili sauce, soy sauce and ajinomoto. Stir well. Add the chicken and boil for two more minutes. Dissolve cornflour in a little water and add to the sauce. Stir till almost dry.
Final preparation
Then roll the dough out again into an oblong shape and cut it into triangles. Place a little of the chicken filling over it. Roll each triangle from the broader side into a croissant shape, sealing the tip of the triangle well. Keep aside for 30 minutes. Lightly beat the egg yolk and milk together. Brush the rolled croissants with the egg- milk glaze. Bake in a preheated oven at 250*F for 15 minutes or till brown.
1 egg yolk
1 teaspoon ( 5 ml ) milk
Method
Dissolve yeast in a little lukewarm water. Cover and keep aside for 10 minutes. Mix all the ingredients ( except the ghee and lukewarm water ) and the yeast mixture and knead a smooth dough, by gradually adding the lukewarm water. Apply the melted ghee uniformly over it. Fold the dough thrice over, cover and keep aside for half an hour.
B. For chicken filling
For the batter
4 eggs, beaten
½ tablespoon ( 20 g ) cornflour
Salt and pepper to taste
For the filling
400 g boneless chicken , cubed
Cooking oil
For the marinade
250 ml chicken stock
4 green chillies, chopped fine
1 tablespoon ( 15 g ) ginger- garlic paste
1 tablespoon ( 15 ml ) chilli sauce
1 tablespoon soy sauce
A pinch of ajinomoto
Method
To prepare chicken filling
Beat cornflour, salt and pepper into the eggs. Dip the chicken pieces into the batter and deep fry in hot oil till golden brown and done. Drain on absorbent paper.
Remove the excess oil from the frying pan. Add the green chillies and ginger- garlic paste and fry for two minutes. Add the chicken stock and simmer for five minutes. Add chili sauce, soy sauce and ajinomoto. Stir well. Add the chicken and boil for two more minutes. Dissolve cornflour in a little water and add to the sauce. Stir till almost dry.
Final preparation
Then roll the dough out again into an oblong shape and cut it into triangles. Place a little of the chicken filling over it. Roll each triangle from the broader side into a croissant shape, sealing the tip of the triangle well. Keep aside for 30 minutes. Lightly beat the egg yolk and milk together. Brush the rolled croissants with the egg- milk glaze. Bake in a preheated oven at 250*F for 15 minutes or till brown.
Nasi Biryani Hyderabad
Source: http://niyasworld.blogspot.com/2008_10_01_archive.html
Hyderabad Biryani
This is a rich rice dish introduced by the Moguls. This particular recipe is from Hyderabad.
PREPARATION TIME: 4 hours
COOKING TIME: 1.5 hours
SERVES: 8
INGREDIENTS (modified)
Red Chilli Powder -1 tbsp
Cardamom - 6 pods
Cinnamon -3 1”-pieces
Cloves - 10 florets
Cumin seeds - 2 tbsp
Salt -1 tbsp
Mutton -1 kg
Water -2 cups
For Rice Preparation
Chicken stock - 6 dried cubes
Ghee - 2 tbsp
Cinnamon -2, 1”-pieces
Cloves - 5 florets
Cardamom - 3 pods
Basmati rice (beras biryani) - 3 cups, washed and soaked for 10 minutes
Water - 4 cups
Saffron (za'faran) - ½ tsp
For layering
Onions (bawang merah) - 2 bulbs, sliced and fried till golden brown
Mint leaves (daun pudina) - ½ cup, chopped
Coriander leaves (daun ketumbar) - ½ cup, chopped
For Mutton Marination
Fresh plain yoghurt - 2 cups
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Onions - 2 bulbs, finely chopped
METHOD
Hyderabad Biryani
This is a rich rice dish introduced by the Moguls. This particular recipe is from Hyderabad.
PREPARATION TIME: 4 hours
COOKING TIME: 1.5 hours
SERVES: 8
INGREDIENTS (modified)
Red Chilli Powder -1 tbsp
Cardamom - 6 pods
Cinnamon -3 1”-pieces
Cloves - 10 florets
Cumin seeds - 2 tbsp
Salt -1 tbsp
Mutton -1 kg
Water -2 cups
For Rice Preparation
Chicken stock - 6 dried cubes
Ghee - 2 tbsp
Cinnamon -2, 1”-pieces
Cloves - 5 florets
Cardamom - 3 pods
Basmati rice (beras biryani) - 3 cups, washed and soaked for 10 minutes
Water - 4 cups
Saffron (za'faran) - ½ tsp
For layering
Onions (bawang merah) - 2 bulbs, sliced and fried till golden brown
Mint leaves (daun pudina) - ½ cup, chopped
Coriander leaves (daun ketumbar) - ½ cup, chopped
For Mutton Marination
Fresh plain yoghurt - 2 cups
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Onions - 2 bulbs, finely chopped
METHOD
- Marinate mutton with all marinade ingredients for 3-4 hrs (or overnight).
- Put mutton with marinade mixture in a pressure cooker. Cook till the mutton is dry and masala cooked (1-1.5 hours). Then pressure cook with 2 cups water for 10-15 minutes. When done cook till almost dry.
- Heat the ghee in a pan add whole spices and rice and fry for a minute. Then add water, crumbled dried chicken stock cubes and saffron and cook covered till rice is done.
- Take an oven proof glass or metal dish. Place a layer of cooked rice at the bottom of the dish. Then place a layer of cooked mutton over the rice and add chopped coriander leaves and chopped mint leaves. Cover with a layer of rice and top with fried onions.
- Optional: Seal the dish with raw dough and cook in an oven for 10-15 minutes at 180 degrees.
Coconut candy
Source: http://niyasworld.blogspot.com/2008_10_01_archive.html
This is a traditional Indian sweet prepared with coconut and condensed milk.
PREPARATION TIME: 10 minutes
COOKING TIME: 15-20 minutes
SERVES: 10
INGREDIENTS (modified)
Sweetened condensed milk - 1 tin (400 g)
Fresh coconut, grated - 300 g
Food colour - red, few drops
Daun pandan - 2-3 pieces
METHOD
This is a traditional Indian sweet prepared with coconut and condensed milk.
PREPARATION TIME: 10 minutes
COOKING TIME: 15-20 minutes
SERVES: 10
INGREDIENTS (modified)
Sweetened condensed milk - 1 tin (400 g)
Fresh coconut, grated - 300 g
Food colour - red, few drops
Daun pandan - 2-3 pieces
METHOD
- Pour condensed milk and grated coconut into a thick-bottom frying pan (kuali) and mix well.
- Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
- Once heated, cook on a slow fire till the mixture starts leaving the sides of the kuali. Remove from fire.
- Divide the mixture into 2 portions. Spread out one portion evenly onto a greased plate.
- To the other portion, add a few drops of red food colour. Mix well to get a pale pink colour. Spread on top of the white layer and leave to cool.
- Cut into squares when cool.
- Store in glass jar or refrigerated.
Saturday 29 August 2009
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