jessiefoodinthekitchen

  I'm thrilled to share this cool treat with you – coconut milk pudding. It is the ideal remedy for Malaysia's extremely hot heat.   This coconut pudding consists of two primary ingredients.   The water from a young coconut comes first. The second ingredient is coconut milk which comes in a box. The original recipe calls for a combination of water and coconut milk. But I replaced it with coconut water.   Personally, I think that fresh coconut water is best.   It also gives the pudding an extra delicious taste!  I am using gelatin powder in this recipe. One may question what the differences are between gelatin powder and agar agar powder.   Gelatin needs to be refrigerated to set, but agar can be left out to set at room temperature. Agar can tolerate greater temperatures and sets more firmly than gelatin. It is commonly used for making Jelly. Conversely, gelatin is more frequently found in panna cotta, Jell-O, and jiggly pudding.  If you want the pudding to be firmer, you ma

Today I would like to share a recipe with Malay condiment – cincalok (salty shrimp paste咸虾酱) . The ingredients of this condiment are fermented tiny prawns or krill.   Believe me or not. I have never come across this condiment since I was young. The smell is too heavy and fishy for my liking. But now it becomes one of my favourite. How my dislike became a favourite. I was taught the "5 Second Rule" by someone, which was counting backward from 5,4,3,2, 1... I then had my first bite of the cincalok steaming pork belly. The flavour is wonderful. And now this condiment is always stocked in my pantry. The unfinish cincalok can be stored in the refrigerator.  Cincalok originated in Malacca, Malaysia. Some of my friends recommend buying the one originating from Bintulu, Sarawak. Anyway, I'm not picky about cincalok brands.   I basically went with the first brand I saw at the grocery store. There are various uses of cincalok. Some are making sambal cincalok as cucumber dippi

  Do you like to make your own fishcakes? Have you ever tried prawn fishcakes? This prawn and fishcake are crispy golden pops of seafood dressed with a tangy sweet slightly spicy kind of sauce and lot of fresh herbs. This prawn fishcake is slightly different from the classic fishcakes. Let’s talk about the type of fish to use. My late mom used to use mackerel for making fish cake. I am using a snapper for this recipe. In fact, you can choose any kind of firm white fish. Or you can use salmon also. To make the fish paste, my late mom used to scrape the fish meat with a metal spoon and chop it with the back of the knife until it turns to fine paste. I cut my fish fillet into a small chunk blend it with a food processor. How easy was that!! You may use a food processor to blend the prawn paste, but I prefer to manually chop them to give my prawn paste a truly chunky texture with so, the fishcakes will pop a little of sweetness. Kaffir lime leaves are the next ingredient and one of