This is a pretty and super easy Indonesian dessert, rich with the flavours of coconut milk and palm sugar, but still light and refreshing. Again, as with so many Asian desserts, texture comes into play, this time with the use of agar agar, which is a setting agent made from seaweed. It is widely available here compared to animal gelatine. It splits the moment your teeth sinks into it, it is almost crunchy if you make it right. The other unusual characteristic of agar agar is that unlike gelatine which requires refrigeration to set properly, agar agar sets at room temperature which explains why it is very commonly used in the tropical climate of Southeast Asian countries. Another interesting feature of this dessert happens when it cools, the coconut cream floats to the top leaving the bottom half layer a beautifully translucent amber. If you like lighter colour, you can use less palm sugar and substitute with plain sugar instead.

This agar is one of those Mother does best. Unfortunately, it doesn’t keep very long because the coconut milk is not quite boiled, just quickly heated. So it has to be served and finished in short period of time, one day or two.

Swallow Globe Brand is the agar that is widely used, remember to get the plain one. We use two packs for the big pudding mould. It can hold up to 1800cc of liquid mixture.

Melt chunks of gula melaka and sugar in part of the water called for in the recipe.

Season the coconut milk with a bit of salt.

Add the remaining water and agar in a pot. Strain sugar liquid into the pot. Cook over medium heat.

Agar will have to be fully cooked, so constant stirring is required. Let it boil for a couple of minutes.

Quickly stir the coconut milk into boiling agar mixture. Do not turn the heat off.

Keep stirring for one minute.

Yup, stir really quickly please.

Quickly pour the agar mixture into the prepared mould. Please be careful.

The mould should not be moved until the whole pudding set. That way, the coconut milk part will float nicely undisturbed and formed into that nice milky layer.  This is a very old mould, she resists buying new one, claiming that new pudding moulds are not as nice as her old one. This one looks quite loved, hence the crooked sides here and there, I actually had to balance it using a fork. 

Let set for 3-6 hours, then chilled overnight, or less. Slice and serve chilled. Delicious.

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Coconut Milk & Gula Melaka Agar | Agar Gula Merah & Santan

This is a pretty and super easy Indonesian dessert.

Cook Time 15 minutes

Servings 6

Ingredients

• 2 pack  Agar agar powder
• 550 cc Coconut milk grated & strained from 2 fresh coconut
• ½ tbsp Salt
• 950 cc Water
• 40 g Sugar
• 200 g Palm sugar | gula merah
• 300 cc Water for cooking palm sugar & sugar

Instructions

• Melt chunks of gula melaka and sugar in the second part of water called in the recipe.
• Season the coconut milk with a bit of salt. Set aside.
• Add the remaining water and agar in a pot. Strain sugar liquid into the pot. Cook over medium heat.
• Let it boil for a couple of minutes.
• Quickly stir the coconut milk into boiling agar mixture. Do not turn the heat off. 
• Pour the agar mixture into the prepared mould. 
• Let set for 3-6 hours, then chilled overnight, or less. Slice and serve chilled. 

What happened? Two babies happened. We are so happy for them, they really light up our days (and night!) They are God sent gift and we couldn’t be more grateful. Moving on, I have received so many emails from blogger friends and fellow Indonesian Chinese cuisine lovers and I must admit that I have not been cooking at all aside from blending mushy food for the babies. It is so easy – they never complain. But of course it would not be forever. I am contemplating on learning cooking Japanese food for them because it seems easy? It seems that way. Any thought?

Moving on to cooking. This pork dish is my favorite. Only a handful of restaurants serve it and then it is not always available. Mother always claims it is so easy to cook. But yeah, she never does until one day she decided it is time to teach me how to. It is so delicious, the gelatinous part of the trotter, the sweet sour and spicy sauce. It is basically a one dish meal.

We got one kg of pig trotter and cut into chunk sizes. Bone, skin, fat and all. Not a fan of anything relating to feet? Get pork belly or something like that. That would be a great substitute. Rub some coarse salt on the meat and rinse thoroughly with cold water.

Boil a big pot of water and add the chunks of meat into the boiling water. Blanch for 2-3 minutes and remove. Set aside for later use.

Prep ingredients for the dish. Some chili sauce, tomato sauce, shallots, garlic, bird’s eye chills, fresh tomatoes and tauco (or douchi, fermented and salted soy bean). The chili paste we used was homemade. We blended 200 g of red chili in a blender by adding a little bit of water. If you want the chili sauce to be not too spicy, get rid off the seeds before blending.

Combine fermented soy beans, garlic and shallot in a blender.

Blend till medium fine.

Heat some cooking oil in a thick based wok.

Stir-fry the tauco paste till fragrant, about 3-4 minutes over high heat, till it bubbles.

Don’t forget to stir quickly to avoid burning.

This is another ingredient that I forgot to include in the top image. The Chinese dark soy sauce is used, kecap manis (Indonesian sweet soy sauce) can be used as substitute, but it is really not the same.

Also cut up the tomatoes.

Back to stir-frying the paste. Keep stirring until the paste thickened.

Add chili paste into the wok. Lower the heat to medium at this point.

Stir-fry until the paste all blended, about 2 minutes.

Add tomato wedges into the wok. Cook till the tomatoes softened, sabot 3-5 minutes over medium heat.

Add the pork into the wok. That kinda rhymes.

Season with dark soy sauce.

A tablespoon of sugar. Or more if you wish.

Some tomato sauce. We used almost half a bottle of tomato sauce.

Stir well until all ingredients combined. Cook over high heat.

Lastly, add bird’s eye chili.

And some hot water.

Lastly, season with salt.

Cook until the sauce boiled up. Remove the dish to a non reactive pan.

Simmer over really low heat for 30-45 minutes. Serve piping hot over steamed rice.

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Pig Trotters in Tomato Sauce

This pork dish is my favorite. Only a handful of restaurants serve it and then it is not always available.

Servings 4

Ingredients

• 1 kg pig trotters or pork belly, cut into large chunks
• 15 shallots
• 5 cloves garlic
• 2 tbsp fermented and salted soy bean (taocho)
• 200 g red chili paste
• 1/2 cup cooking oil
• 3 tomatoes, cut into wedges
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1/2 tbsp salt1 cup hot water

Instructions

• Blend shallots, garlic and taoco into thick paste in a blender.
• Heat cooking oil in a wok. Stir fry paste over high heat for 3-4 minutes, until the paste thickened.
• Add chili paste and stir-fry for another 2 minutes. Add tomato wedges and cook for another minute.
• Add chunks of meat into the wok.
• Season with dark soy sauce, sugar, and salt. Stir until combined.
• Cook over medium heat until boiling.
• Remove from wok and put into pot.
• Simmer over low heat for 45 minutes.
• Serve hot with steamed rice.

This is the famous gado-gado salad, one which can be found in many Indonesian restaurant here and abroad. This post is a re-post from the old one I did back in 2008 when food blogging was naive.

After the new addition in our family, I find less and less time to cook and blog as I used to, with the days of planning and props and shopping, so I do apologize for the lack of styling and propping and the messy kitchen. I tried to cook as fast as I can between baby’s screaming and even less time too take pictures.

The food photography of the end product includes someone standing in the garden (which thankfully, next to the kitchen) and hold the plate. Afterwards we eat in the garden right then and there. No more running around gathering props. Those days are pretty much over. And I am not sure if they are ever coming back. I am still doing the step-by-step images but for those who aren’t interested and would rather get to the recipe straight away, I have included the recipe before the page break. So if you aren’t going to be too happy to load the 20+ images of step by step, please don’t click on the “read more”.

The vegetable can be anything that you want. The usual ingredients would be shredded cabbage.

Lettuce and bean sprouts.

Cucumber. Peeled and cut into quarters lengthwise then slice thinly.

Block of tofu

Finely chopped Chinese celery (daun sop) and spring onion.

Next are ingredients for the sauce. Shaved gula melaka and juice of half a lime.

Bird’s eye chili, garlic and salt.

These are the not yet fried red and white crackers. They look transparent at first, but when in contact with hot oil, they would fluff up and become white.

When all the prepping work are done, prepare cooking oil in a wok and deep-fry all the ingredients that need to be deep fried, such as tofu. We cut the tofu into three equal pieces and deep-fried them till golden. Then we cut them into cubes. This way, the tofu will still be juicy inside instead of dry and crunchy.

Deep-fry the peanuts next till golden brown.

Lastly, deep-fry the crackers. Store in airtight container.

For the sauce, I am still using the old-fashioned way of pounding with mortar and pestle. I am yet to invest in a food processor. Which is funny because I seem to prioritize high-end ice cream maker before a processor. Salt, chili and garlic to be pounded coarsely.

Add gula melaka and pound some more.

Add fried (or roasted) peanuts and pound some more.

I like the peanuts to be a mixture of big chunks and smaller chunks.

Transfer peanut base into a mixing bowl.

Add lime juice.

Kecap manis.

And water.

Adjust the water until the consistency you desire. I would prefer the sauce to be not too thick nor thin.

Serve mix of everything in individual plate and generous portion of sauce. Delicious and refreshing.

I am a kaya snob. We have been spoiled by our grandmothers, aunties and mothers that we only enjoy homemade kaya. Every family has their own version of homemade kaya, some thick, some runny, some yellow, some brown caramel-ish, some pandan green-ish.

It is strange that kaya is only popular on this side of island. My husband from Java has never tried it before until he moved here. I asked him what they have with their toast. He looked at me with a blank face. He doesn’t get it.

Our method of making kaya results in runny, yellow-to-brown hue spread, minus the grain. I remembered my kaya making sessions to be painful ones. I was on my feet for hours only to see the whole batch gone to the bin. It was better that way than to get the frown from people who were coming over for breakfast. When I finally got it right, it was very rewarding to see every drop gone in the matter of hours. The downside is that I am becoming more of a snob. Our kaya needs to be smoothly grainless and almost transparent, a little on the yellow-ish brown color. Without refrigeration, the spread needs to be consumed within days.

Only three ingredients are needed. Egg yolks, coconut milk and castor sugar. The quality of the kaya depends on the quality of coconut milk and egg yolks. The more intense colored yolks will result in beautiful golden colored kaya. The red yolks are usually from organic egg. The coconut milk used usually are from freshly squeezed coconut. Prepackaged coconut milk can be used as substitute. I have no experience using powdered instant form of coconut milk, so I can’t say much about it.

Combine them all in a mixing bowl.

Carefully whisk the custard till all sugar dissolved.

Strain the custard using a fine strainer to remove any impurities and move it to a stainless pot.

Set the custard in a bigger stockpot filled with water, about 1/4 of the pot. Set the heat on medium. Stir the custard continuously and scrap the bottom of the pot to avoid crystalized sugar. Do this for 15-20 minutes.

Wrap the cover of the pot with a clean and dry kitchen towel. Keep the custard covered and lower heat so the water of the bain marie is just simmering. Stir for about 1 minute and cover for 15 minutes. Do this three times, about 45 minutes in total. Make sure no water is dropping into the kaya.

This is what it looks like after 30 minutes.

At the end of the 45 minutes, You can run your finger on the ladle and the kaya won’t mix. It’s done.

Let cool and transfer to a dry and clean container.

The kaya can keep for up to 3 days unrefrigerated and about one week if refrigerated.

Our childhood memories do include powdered sugar doughnuts bought from street vendor. We consumed them vicariously not caring about calorie and sugar content and what it would do to our waistlines. Those were good days.

As more and more modern eateries scattered around town, these are quite hard to come by. Do not worry. They are easy to make. The only culprit is the frying oil. Use only clean and healthy oil. Grind your own powdered sugar using kitchen castor sugar if you wish.

It is great to spend Sunday afternoon with a huge plate of warm powdered doughnuts and some iced tea or coffee. If you plan on doing what we did last weekend, start working on the dough right after lunch. The sweet round treats will be ready by tea time.

Combine flour, salt, sugar, yeast, baking powder, egg yolk and milk in a mixing bowl.

Start beating on medium speed using hook attachment. Slowly drip water into the mixer.

Continue dripping until you use up 3/4 amount of water called for.

Add butter into the mixer.

Start mixing on high speed. After five minutes of beating, turn off the mixer and try poking at the dough. If it is very hard, drip half of the remaining water. Continue beating for a couple of minutes. If the dough is slightly tacky, it has reached the required consistency. If not, use up the whole amount.

Beat for a total of 20 minutes. Shape the dough into a ball and cover for resting, about 10 minutes.

Divide dough into 10-12 equal balls. Rest for another 10 minutes. If you are using a doughnut cutter, roll the dough into a 1.5cm rectangular sheet. I prefer to shape the doughnuts by hand.

Flatten the dough and round it up again.

Push your fingers through the middle of the dough to make a hole.

Stretch out the hole and make it bigger.

It is much easier than doughnut cutter, no?

Yup it’s done.

Arrange the doughnuts on heavily floured pans. Let rest for 30-40 minutes.

Halfway through resting time, turn the doughnuts downside up. This will ensure even proofing.

Heat some cooking oil in a wok over medium heat. I used a pan and the oil just burnt my pinkie finger. I would use deep wok next time! Fry till golden brown, about 2 minutes each side.

Let cool a bit before dusting the doughnuts with powdered sugar. I would normally fill 2/3 of a resealable bag with powdered sugar, drop a doughnut into it and shake until the doughnut is well covered by sugar. I couldn’t find such bag so I used a food container. Not that efficient. But it does the job. Continue with the rest of the doughnuts.

Enjoy them warm with a glass of iced cold drink.

You know when everything with spring onion and garlic is considered “Asian”? I made my version of Asian inspired burger, with chopped spring onion, garlic, ground chicken and Japanese mayo and spicy bottled sambal. It is easy, quick and satisfying.

It is quick when you don’t make the bun and mince the chicken by hand. Which I did both myself. It was a therapy for me.

Combine all the wet and fresh ingredient. Ground chicken, spring onion, garlic, egg, salt and pepper. Mix everything together.

Add the dry ingredient, the breadcrumb. It could be store-bought or toasted-and-smashed-till-powdery day old bread. I used cream crackers.

Mix everything together.

Shape the meat into patties. Use 1/3 cup measuring cup to spoon out the meat. About 70g, 1cm thickness patty.

Heat non-stick pan and cook patties over medium heat. 3-4 minutes each side.

Till golden brown. Make sure they cook all the way through.

I always butter the buns, both sides.

Lightly toast them on the same pan you cooked the patty. The buns will soak up all the juices from the patties. About 2 minutes over high heat.

I use the Japanese mayonnaise that comes with the squeezy white bottle. I love that mayo. Who doesn’t? Scribble some doodles on both sides of the toasted buns.

In a small bowl, mix equal amount of mayo and chili sauce.

Assemble the burger with following order, bun, lettuce, tomato, cucumber, chicken patty and a generous dollop of chili-mayo sauce. Top these with the bun.

Serve warm, with soda and baked fries.

Enjoy.

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Asian Chicken Burger

Makes 6 patties

Ingredients

• 250 g ground chicken
• 2 spring onion, chopped
• 1 clove garlic, finely chopped
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 egg
• 40 g breadcrumb

Other condiments for burger:

• Burger buns, toasted
• Lettuce
• Tomato, sliced
• Cucumber, slliced
• Mayonnaise, Japanese preferred

Chili sauce:

• Chili-mayo dip
• 3 tbsp mayonnaise
• 3 tbsp chili sauce

Instructions

• Combine chicken, spring onion, garlic, egg, salt and pepper in a mixing bowl.
• Add breadcrumb. Mix everything well.
• Shape meat into round patties by scooping the meat with a 1/3cup measuring cup.
• Each patty would weigh about 70 g.
• Heat cooking pan and cook the patties over medium high heat, about 3-4 minutes each side.
• Serve with buns, lettuce, tomato, cucumber and chili mayo sauce.

The last week of waiting, hopefully, for the little person to arrive. It has been a very rewarding 9 months. I particularly enjoy the shopping bit. I ended up buying a lot of the wrong things and (hopefully) much more of the right ones. I got carried away and spent too much on things that will only  be used for a couple of months or so. So future mothers, please read up before heading to those cute stores. The other things that I enjoy as much are the pampering bit. And I later realized that pregnant woman could actually get away with a lot of things (that girls normally wouldn’t, except if you are as gorgeous as Miranda Kerr or as famous as the Kardashians). Free upgrade on flights and hotel rooms are the ones I would miss the most.

Nevertheless I can’t wait to feed him these Chocolate Chip Cookies from the famous David Leite’s recipe. I know it has been around for years and many great bloggers have featured it, but one more wouldn’t hurt. It is really that good. It puts all other recipes to shame. It is as easy as it is forgivable. It does come up to be slightly sweet, I usually reduce the amount of chocolate in my batch. And I couldn’t find Varlhorna feves, which I suspect would be just perfect sweetness of chocolate. But what else is new, right. You could find any freshest vegetables and spices you could think of. When you need something fancy or imported ingredients for baking, you would need to fly at least 1 hour to get them. I use combination of bittersweet Hershey’s chocolate chip and dark chocolate squares. They are finger-licking good.

The recipe calls for two types of flour, bread flour (with higher gluten content) and cake flour.

Salt, baking soda and baking powder. Combine this with flours and sift them into a bowl. I would sift them twice. The salt I use for cooking is usually mountain salts, hence the peachy color.

It also calls for two type of sugar, granulated sugar and brown sugar. And best quality unsalted butter you could find. My best effort is Elle & Vire unsalted.

Two eggs and vanilla extract.

Bittersweet chocolate disks with 60 percent cacao content. I surrender my fate to Hershey’s chips and some chopped dark cooking chocolate.

Combine butter, brown sugar and granulated sugar in a mixer bowl with paddle attachment.

Beat on medium speed until the batter turns light colored for about 5-8 minutes. I tried not to over beat since the kitchen is a very, very hot place.

Add eggs, one at a time, and beat well, about a minute each. Stir in vanilla extract. Beat on low speed until all ingredients are well distributed, about 30 seconds or slightly longer.

Add the sifted dry ingredients into the bowl and mix until just combined, about 5-10 seconds.

I usually do this part by hands (or a spatula / wooden spoon), because after many, many trials I tend to overwork the dough.

Add chocolate into the bowl and stir them well. Press a piece of plastic wrap against the dough and refrigerate the whole thing for 24-36 hours.

When ready to bake, preheat oven to 175 degree celsius. Line baking sheet with lightly oiled parchment.

I always need to leave the chilled dough in room temperature for about 15 minutes before I could scoop it out. I use ice cream scoop. One scoop to form one golf ball sized dough. Or two half scoops.

Cheat a little bit to make more handsome cookies by arranging the chocolate bits nicely nestled on top of cookies. Nobody’s gonna see those delicious devils if they are on the bottom, are they? Sprinkle some sea salts on top. I used my pink salts – it is not visible on the shot.

Bake those cookies for 18-20 minutes, until golden brown. The middle part of the cookies will still be soft but they will harden on standing, about 10 minutes.

David said to eat warm with big napkin. Over the kitchen sink, if I might add. Keep the rest in airtight container.

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David Leite’s Chocolate Chip Cookies

Adapted from Jaques Torres from The Essential New York Times Cookbook by Amanda Hesser.

Ingredients

• 238 g cake flour
• 238 g bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse salt
• 280 g unsalted butter, softened
• 280 g light brown sugar
• 224 g granulated sugar
• 2 large eggs
• 2 tsp natural vanilla extract
• 566 g bittersweet chocolate disks or feves, at least 60 pc cacao content
• Sea salt, for sprinkling

Instructions

• Sift flours, baking soda, baking powder and salt into a bowl.Combine sugars and butter in a mixer bowl. Beat with paddle attachment on medium speed until very light, about 5 minutes.Add eggs, one at a time, beating well after each addition.Stir in vanilla extract.Reduce speed to low and add dry ingredients. Mix until just combined, about 5 seconds.Add chocolate pieces and mix well and quickly by hand.Press a piece of plastic wrap on the dough and refrigerate for 24-36 hours.
• To bake:

  Preheat oven to 175 degree celsius. Line cookie sheet with lightly oiled parchment paper.Scoop about 80-100 g of dough onto baking sheet. Sprinkle salts on top of them.Bake until golden brown, about 18-20 minutes. The middle part of cookies will still be soft, but will harden on standing. Leave to cool for about 10-15 minutes.Continue with the rest of the dough or refrigerate for later baking.Store baked cookies in airtight containers when completely cooled.

Two things happened worth a bit of sharing. First is that I taste my first sago pudding. Yeah, I have never had sago pudding before. Second, for the first time since the beginning of the cone journey, I made a wobbly pudding. Of all the dishes I made using the cone, they all stand straight and perky. This one, not so much. It was too late to start a new one and I didn’t have a back up plan.

Sago pudding is a Malaysian dessert that I picked up from a cookbook I got a couple of months ago. I have never had it, so I didn’t know the consistency of the dish. It turns out to be soft textured and served with coconut milk and palm sugar sauce. I enjoyed it greatly, after I accepted the fact that I only had one decent shot before the cone collapsed.

This is the pearl sago that I used. I have never cooked with this type of sago before, and the ones I bought had bits of red color sagos. I didn’t know that the dish will turn out pink. Do not wash this. I washed my first batch and most of the sago fell apart.

Beat egg white to a soft peak. This is going to be mixed into cooked sago.

Add sago into hot boiling water, stirring every now and then to avoid sago sticking together.

After cooking for 15 minutes, the sago floats to the surface of the pan.

After 45 minutes, all sago has turned translucent. Turn off heat immediately.

Strain the water off.

Pour the sago into cold water immediately.

And strain them right away.

In a mixing bowl, combine sago and egg white.

Mix them well.

Spoon sago into prepared mould. I lined the mould with plastic. It turns out to be quite redundant. Refrigerate for 2 hours or until set,  remove from mould and serve with coconut milk and palm sugar sauce.

Something easy and super quick for a mid-week post. I can’t resist myself whenever I spotted Hershey’s chocolate chip at the store. It doesn’t happen very often, our local shop would rather stock up on local chocolate chip brands. Mother’s reaction at my muffins was this “Why don’t you just eat a chocolate bar?” Of course, I take it as a compliment.

The good thing about muffin is that you only need one basic recipe, like a little prayer that you would say when you are getting late, or hunting for a parking spot. Just one formula to create many, many versions of muffins as wild as heaven permits. Okay chocolate chip muffins are not as wild as I would like. But you get my idea.

Sift dry ingredients twice.

Combine butter and sugar in a mixing bowl.

Cream till light and fluffy using high speed. I could do better. But I didn’t.

Beat eggs, one at a time, beating well each time. Medium speed.

Add 1/3 milk and beat well. Add 1/3 flour and beat well again. Do this until all ingredients are used up. Low speed.

Combine the fun ingredients. In this case, it’s the mini semi-sweet chocolate chips I was lusting at.

Pour 1/3 cup of batter into each muffin cup.

Bake in preheated oven for 25-30 minutes, at 175 degree celsius.

Easy.

Living in a tropical country with nearby high altitude farms does have its perks. I get to experience skin-scorching hot weather, that might cause me to develop freckles prematurely. And I get a whole lot of fresh produce within 2 hours drive from my home and office. My business partner started a community based strawberry farming to maintain steady supply of strawberries to our bakeries. We provide fertilizers, seeds, seedling, bags. In return, we get to buy a portion of each farmer’s harvest every day. I have been silly not to use strawberries more in my cooking and baking.

A couple of weeks ago I ordered a box of strawberries, again, thinking I would make strawberry pie. Weeks gone by, and the fridge I used to store these are our backup fridge. Yeah, my mother needs two fridges. At some point last year, we actually got three. And there are four of us in the house with three fridges. So the backup fridge doesn’t get opened very often daily. When I checked a couple of days ago, I was shocked that I completely forgot about the berries. Okay what’s the fastest way to use these frozen and overipe berries?

Summer. Strawberries. Sorbet. Those three words sum up the whole thing rather nicely,  don’t you think? I got my recipe inspirations from various recipes. Some recipes calls for more sugar, but my berries were already passed the expiration date, so I am not sure that’s the way to go. Then I read a recipe with some lemon slices. Sweet and sour are always my thing. And a dash of alcoholic beverage would smooth up the sorbet. There you go. This becomes a hit at home. It doesn’t taste like sorbet, with frozen juice and all. It almost has the consistency of an actual ice cream. I swear.

Combine berries, sugar and lemon juice in a bowl. Keep refrigerated for an hour.

When it is cool enough, and ready to go to the next level, the berries would be watery.

Combine berries, lemon pieces and vodka into a blender. Process till smooth. I don’t mind the seeds. Or may I rephrase, I was heading out, didn’t have time to strain the seeds out.

Transfer to ice-cream maker bowl and process according to manufacturer’s instructions.