Homemade Cendol II



Colour enhanced with the presense of alkaline water

 I haven't been making cendol for a long long time. It's time now.

I have found the texture I like. The missing link was cornstarch, LOL. So common that anyone from anywhere can make this at home now. Before this I was asked many times about mung bean starch (green bean flour) saying it's not available in their countries. From my experience of making kuih tako of which cornstarch yields a softer texture, I thought, could I use cornstarch for cendol? I’m glad that this blog confirmed my thoughts for the use of cornstarch. Cendol made with only mung bean starch is too firm for my liking, a bit too “crispy”. Although traditional cendol is made with rice flour, it is brittle. So, when I tried using cornstarch, that was it!

I experimented in small batches by using only cornstarch and by mixing both cornstarch with bean starch. I prefer the latter.

Lyanne's Book Cake - Random Sunday

Curried Scrambled Eggs - Eggs #3

A dish that I suddenly came up with… because I have done 2 very light tasting dishes and needed a boost of flavour for dinner. This dressed up scrambled egg became the star of the night, the pungency of the spices, the tender texture of eggs and the fresh taste of tomatoes, it's quite an experience. It's also easy to prepare, provided you already have these spices on hand. 

Krill Steamed Egg 虾皮蒸蛋 - Eggs #2

Krill… Can be found in wet markets, sold as fresh “geragau” or. It is also used to make cincalok (watch out for a cincalok recipe from Cindy, Melaka's host for August) and belacan. And there is also dried ones labeled as udang kapai.

Some sold are dyed with food colouring, therefore, looking peachy. Go for those that looks pale. It’s really cheap, and once you’ve tried it, you will know that it’s actually quite flavourful.
Besides being cheap.. krill is also very nutritious. Antartic krill is a good source of Omega 3, but those sold here… are not from Antartic, just locally caught. It may not be as superior, but then again, won’t be too much worse, right? It’s still protein.

Picture of dried krill, here

Aubergine Omelette - Eggs # 1

The last egg themed week was last year, before I moved. Quite long ago.
When I saw this recipe, I was caught on by the fact that it used aubergines to top the pancake. I wonder how it tastes like. But I’m not keen on having it as pancakes as I wanted to make this for dinner so I changed it into omelette, thin omelettes.