What shall I make for Deepavali?

Deepavali is just around the corner, just a couple of doors away...sorry, I mean just a couple of days away.

I’ve been invited to a lunch and a dinner this Saturday… how nice :-P. It’s nice if I can bring a buah tangan,(a gift) maybe something from my kitchen, yup, a personal touch. How’s that, but I’ve yet to decide what to make...

To all Hindu readers… wishing you a very Happy Deepavali.

PS: Max's artwork.

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What made you smile today ?

This caught my eye, a discussion in Blog Catalog.


And I thought, yes, my little 6 yr-old prince woke up @6am and gave me a huge grin and a hug... "Good Morning, Mom". 

It probably rained, or was it grey skies? It doesn't matter. My little prince's made me smiled this morning.


Hope all of you have a great day!

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Soymilk Jelly

I made this last night for dessert. Hope you'll like this.

(A)

10g Agar-agar powder

800ml Fresh soymilk, unsweetened

150g sugar

(B) Top layer

5g Agar-agar powder

4 tsp sugar

400ml water

1 piece Pandan leaf (screwpine leaf)

2 drops of red colouring (optional)

You can get fresh unsweetened Soymilk from Soy Milk & Taufu Fah vendors or you can opt to make your own.

1.      Mix (A), agar-agar powder with sugar and fresh soymilk in saucepan.

2.      Over medium heat, keep stirring till agar-agar powder is well dissolved.

3.      Pour into a glass dish (25cm x 15cm)

4.      Chill in the fridge.

5.       Next, prepare the top layer, mix agar-agar powder with sugar and water in saucepan.

6.      Add in pandan leaf (cut in small pieces of 5cm in length).

7.      Keep stirring over medium heat till all agar-agar powder is well dissolved. (You should be able to smell the fragrant pandan leaves)

8.      Add 2 drops of red colouring. Turn off flame.

9.      Let mixture cool a little.

10.  Gently spoon red-colour agar-agar mixture onto the chilled soymilk jelly which would have hardened somewhat by now. If the soymilk layer is too hard, you would need to scratch lightly on the surface with a fork before adding the red layer.

11.  Chill again in the fridge for 3 hours.

12.  Cut and serve chilled.

Pandan flavour and soymilk partners quite well together. The red colour top layer makes the jelly prettier.

Hope you have a good week ahead.

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Tom-yam Fried Noodle

Most of the time, I'll cook with whatever I can find in my pantry or fridge and improvise. The results... sometimes - amazing! and of course, sometimes, fit for the bin! Marc has been most supportive, trying his best to finish whatever I've come up with, some taste great, some look great but may be absent in the some department . He doesn't like wastage. Isn't he sweet? :-)

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