Gulai Lemak Or Cake, SAJI's Santan Is That Versatile!
We found this awesome Pandan Santan Moist Marble Cake recipe from Puan Suraya Sulatin on her blog recently and decided to share it with our readers (with her permission of course!). Puan Suraya uses coconut milk from SAJI because according to her SAJI's coconut milk is not pungent, thus gives a better taste to the cake. Ingredients: 6 Grade B eggs 1 cup (approximately 200 grams of fine granules sugar) 1 tablespoon of ovalatte 50ml of SAJI coconut milk 20 ml fresh milk 2 cups (or approximately 220 grams) of self raising flour 170 grams of Adela margarine (melted in the microwave for 1 minute) How To: Mix everything in a bowl ( except the margarine) and whisk until fluffy Add the melted margarine, fold it with the mixture but don't over mix. Divide the mixture into two portions, one original portion and the in the other portion, add one tablespoon of green food colouring and one tablespoon of pandan flavouring Line the baking tin with parchment paper Add the mixture in portion 1 and portion 2 intermittently until finish Bake at 140-150 degrees Celcius for an our or until it is fully baked (use the top and bottom feature of the oven) Use the bottom rack in your oven and DO NOT heat the oven prior to baking Let it cool down a bit and you're set for a tasteful treat! Note from the blogger: It's important to not use a high temperature for your oven. It's also better to bake your cake a little longer to ensure a prettier pattern for your marble cake. Remember, DO NOT pre-heat your oven! The high temperature would result your pattern to somehow end up in the middle of your cake making it 'not-so-nice-looking' and most importantly, Never Ever Give Up! If at first you don't succeed, try and try again! For the bahasa Malaysia version of the recipe, please click the link below https://surayasulatin.blogspot.com/2020/08/kek-marble-pandan-santan-moist.html Credit: @surayasulatin
The History Behind Your Favourite Shake!
Watching Hollywood movies especially those depicting the 50s era, I always imagine what it would be like to hang out in American diners with my friends while we order the usual hang out food of cheeseburgers, fries and a milkshake. Even popular comics during my time, like 'Archie' often depicts the characters meeting up in diners after school and having milkshakes and cheeseburgers and I thought that it was just the coolest! The only fond memory I have gulping milkshake in my childhood was the ones sold in McDonalds eons ago when they still have chocolate and strawberry milkshakes in their menu. Do you know that apparently you can still request for milkshakes in some McDonalds outlets in the Klang Valley? Well, how about that. But do you know what milkshakes are actually made of? What is the history behind this sweet, cold and creamy beverage enjoyed by people around the globe, young and old alike? Apparently in 1800s, the version of milkshakes available wasn’t the child friendly version because one of the main ingredients was alcohol, namely whiskey. Back in those days, milkshakes was a type of eggnog made with whiskey which was added flavour. However, by the 1900s, milkshakes became a drink enjoyed by all (well, unless you have diabetes and need to control your sugar level) and appeals to the young and old, simply by omitting alcohol and replacing it with syrup, milk and ice. Later on, they experiment the drink with ice cream to make it tastier and creamier. An ice cream based milk shake is also known as a thick shake where else a milkshake that contains malted milk powder is sometimes called a malt. However, before the availability of electric blenders, milkshakes were usually hand-shaken mixture of crushed ice, sugar, milk and flavourings (Wow! what a workout!). It is only after 1910, that Hamilton Beach introduced its Cyclone Drink Mixer and it was widely used in soda fountains as it was easier to make and prepare milkshakes. In 1922, thanks to Steven Poplawski who invented the electric blender, milkshake started to take on the modern day form that we are so used to. It is also the same year, Walgreens employee Ivar ‘Pop’ Coulson invented the first malted milkshake by adding vanilla ice cream to their usual malted milk drink. Over the years, people reinvent the milkshakes by adding other things like whipped cream, fudge sauce, butterscotch and candy toppings like m&m, gummy bears or mini pretzels. Some bars also sells milkshake drinks by adding liquor in it, like how it was initially made in 1800s. credit picture: Delish.com Do you know that in United States, one type of milkshake earned the name “Concrete” because the drink was so thick, you could held it completely upside down and it wouldn’t spill at all! Amazing! Nevertheless, here’s how you can make your own yummy milkshake at home (especially during this CMCO) with merely 3 simple ingredients! All you need is full cream milk, ice cream and syrup for extra flavour! It’s best to note the best ice cream to use is full cream, full-fat ice cream to get that creamy flavour. Plus it holds better in the blender due to its’ thicker and richer nature as it has more air whipped into it. To make thick milkshakes, use the tips below: Use real ice cream (choose full-fat! None of those low fat or keto ones if you prefer really thick and creamy milkshake) Add just enough milk to blend until smooth Can substitute milk with heavy whipping cream to make the shake thicker Ingredients for thick and creamy milkshake: (Roughly 10 minutes to prepare and make) 2/3 cups of milk 2 cups ice cream (chocolate ice cream for chocolate shake, strawberry ice cream for strawberry shake, vanilla ice cream for vanilla shake. Basically you can use any type of ice cream for the flavours you desire) 3 tablespoons of chocolate syrup (for chocolate), use strawberry syrup for strawberry shake. Whipped cream and other toppings are optional Instructions: Combine milk, chocolate syrup and chocolate ice cream in a blender and blend them together until smooth. Pour into a tall glass (those milkshake glasses would be great!), add whipped cream on top and sprinkle toppings of choice. Serve immediately as the ice cream will melt pretty fast especially in our hot and humid weather. The best way to enjoy your milkshake is to drink it as soon as possible whilst it’s still cold and creamy. I’m saving the best for last because the best part of making a milkshake is the toppings! To make it fun at home, everyone can have their own version of a chocolate milkshake by letting your kids choose their own toppings. Go crazy! Choices for Toppings: Cookies: crushed cookie crumbs (oreos, chocolate chip cookies) Sauces: caramel, hot fudge, strawberry, butterscotch, peanut butter, fruit flavoured sauces Nuts: toasted peanuts, slivered almonds, crushed pecans Fruits: strawberries, cherries, bananas, blueberries Candies: gummies, rainbow sprinkles, chocolate sprinkles, skittles, M&Ms, marshmellows, mini pretzels Recipe from https://www.spendwithpennies.com/how-to-make-a-milkshake/
ORGANIZE YOUR SPICE!
I often have this problem that I don't know exactly what I have in the kitchen. So much so, that I end up buying duplicates not realizing that I still have 3 bottles of ketchup, unused packs of flour, expired tea bags, and a whole lot of junk! Which reminds me I probably have to 'Marie Kondo' my kitchen soon. As for spices, yes, I'm one of those who have the tendencies to buy spices and not fully utilizing them. I have a bottle of cinnamon powder, unused, sitting on my spice rack screaming 'USE ME', just because I felt I needed it for future use. We normally put the spice we often use in the front and ones who rarely use at the back and these are the ones we tend to forget until they expire and we chose to just chuck them in the bin. It’s important to take stock of all those spices and herbs, so you know what you’ve got and when it’s time to toss out the old stuff. Dried spices and herbs don’t necessarily “spoil,” but they do lose their flavor over time. What we need is a bit of organization in the kitchen, including organizing your spice stash. Transparent containers or sealed plastic bags does wonders because you need to see what you store and label them please (it'll be helpful when you ask the kids or husband to get a specific spice and they can't tell the difference between oregano and basil, or rosemary and thyme!) Experts agree that heat, light and oxygen are spices' top enemies, thus the best way to store them is to minimize their exposure to these three elements. How? Here's 5 ways to keep your spice in good conditions. Keep spices airtight Apparently opaque, airtight jars are the best bet. Airtight jars minimize the risk of oxidation and protects your spices so that it'll last longer. Store them in clear plastic containers only if you plan to use them in few weeks because apparently the longer you keep them, the oils in the spices will break down the plastic. I know it's tempting to store your spices in beautiful glass jars and display them as if we are master chefs in the kitchen, but if you are serious about preserving their flavour and freshness for as long as possible, it's better to clearly label them in opaque containers or jars instead. Keep spices away from moisture One of the common mistakes we make in the kitchen is to shake the spice jar directly over a hot pan or pot and thus letting the steam into our spice jar. This would lead to caking up the spices or worse still, makes it moldy in the long run! Spices need to be kept dry if you want them to stand the test of time. It's better to use a spoon to scoop or pour the ground spices in (make sure you use a dry utensil or else you're back to square one. Moisture + Spices =NO!). By using a spoon, you could avoid accidentally overspilling your spices in the dish. . Win-win situation right? Keep your spices away from heat Sometimes when you look at kitchen ideas or designs, you can't help but in awe of the beautifully displayed spices on the windowsills or on racks above the stove or near it. One of the reason for doing so is usually for easier access to the spice while cooking. However this is also a BIG NO! The heat from the stove and sunlight by the window will both affect the flavour of the spices and will make them turn bland faster. Keep it in a cool, dry place To keep the flavor going as long as possible, store dried spices and herbs in a cool, dry place out of direct light. Ideally, store in a cool, dark cabinet or drawer, away from heat and light. Fresh herbs need to be stored properly too. You can keep them in the fridge in a jar filled with about an inch of water so that it stays fresh. Keep track of the age of your spices Clean out your spice drawer or fridge on a regular basis. Sure, the expired ones can still be used, provided it's not moldy but it would lose out on freshness and flavour. What's the use of spice if it no longer serves its' purpose of adding flavour to your dish right? Keeping them in clearly labeled containers will help you to keep track of the age and encourage you use them in rotation. By regularly cleaning out your spice collection, you would know exactly what you have and what you need to top up. You really don't need 5 types of black pepper. We at Gogopasar hope that this article will encourage you to store your spices better!
COOL AS A CUCUMBER..RAITA!
Just the other day, I shared this easy peasy Cucumber Raita recipe on Gogopasar's Instagram for Deepavali meal ideas and I have decided, this recipe deserves a post on it's own. Cucumber raita is a staple in most Indian restaurants as an accompanying dish for variety of mains like briyani, or tandoori, or eaten with naan and dhal, it basically goes with anything. Served chilled, cucumber raita is a refreshing side dish that helps tone down the spiciness in curries or masala dishes in Indian cuisines (and Indian cuisines is all about SPICE!). I remember frequenting this chapati joint in Jalan Tunku Abdul Rahman (or fondly known as Jalan TAR) in Kuala Lumpur, and will order the usual chapati, mutton keema, cucumber and yogurt raita and atleast two glasses of 'teh tarik' (pulled tea) that's made with fresh cow's milk! So yummy! Banana leaf meals also feels rather incomplete without cucumber raita but having said that, I understand that not everyone is a fan. Some would say it's too watery, or too bland, but it's actually not meant to be eaten on it's own. Paired with the right dish, and it's gonna be a burst of flavours and textures in your mouth! Anyway, try this recipe out the next time you're having people over. Easy prep and no hard work required, you can make it ahead of time and just let it 'chill' in the refrigerator. Ingredients: - 1 large cucumber (peeled, seeded and either sliced thinly or diced) -2 cups of plain Greek yogurt (Bright Cow's Greek Yogurt is the best!!) - 2 tablespoons chopped cilantro/coriander or mint (whichever you prefer) - 1 garlic clove (pressed) - 1 tablespoon cumin seeds - a bit of salt Steps: 1) Toast the cumin seeds in a skillet for few seconds to bring out their flavour. 2) Then scoop the greek yogurt into a large bowl 3) Add the toasted cumin seeds, chopped cilantro/mint, garlic, cucumber and salt and mix well. 4) Leave in the refrigerator and serve chilled. 5) Garnish with mint sprig or cilantro if you like. Tadaaa! Cucumber Raita is DONE! Anyway, you can basically add or omit anything to this recipe according to your taste buds. Some people don't like the taste of cumin, no worries...just omit it. If you like it to taste a lil' sourish, squeeze in some lemon juice in the raita. If you prefer more textures and flavours in your raita, you can add sliced or diced onions and tomatoes as well. There's so many versions and they all tastes so good. Want a lil' kick? Sprinkle cayenne pepper or paprika on the raita before serving. For an easy shopping experience, you can get the ingredients on https://www.gogopasar.com/
THE BEST ASIAN CONDIMENTS..PICKLED CHILLIES!
Pickled green chilli is a popular condiment for many Southeast Asian street food or noodle dishes such as Ipoh hor fun mee, Penang char kuey teow, chinese fried rice, wantan noodles or my favourite Hailam meehun (vermicelli. I'm a big fan of pickled chillies but unfortunately, not all places have pickled chillies as they prefer to serve it with cut bird's eye chillies and soy sauce (easier to prepare maaahhh!). What makes pickled green chillies so yummy to me is the tartiness from the vinegar. It's probably not healthy but I love pouring some of the vinegar on my noodle dish. In Malaysia, most restaurants uses white vinegar which is sour but in rice vinegar is also a popular choice as it is more sweet and delicate tasting. Anyway, I came across this easy recipe from Rasa Malaysia on how to make your own pickled green chilli which we can try at home. You can keep it in the refrigerator for quite sometime and take them out whenever you're having your fried rice or noodle for that extra ummmphhh! INGREDIENTS 4 oz. green chilies, discard the seeds and sliced into pieces 1 cup Chinese rice vinegar (or white vinegar if you like the tangy taste) 1 teaspoon salt 1/2 teaspoon sugar 1 cup water, boiled INSTRUCTIONS Prepare the green chilies and transfer into a small bowl. Bring the water to boil and transfer it to the small bowl. Let the chilies sit in the boiled water for about 10 seconds. Drain and discard the hot water. In the same bowl, add in the rice vinegar, salt and sugar. Stir to blend well. Transfer everything into a small glass container or canister jar and leave it overnight in the fridge. The pickled green chilies will be ready overnight. Easy right? Having said that, we are blessed to live in Malaysia where everything is abundant and you can pick up a jar or pickled green chillies at the supermarket if you have no time to make them yourself. I sometimes, opt of ready made pickled jalapeno instead because it's big and crunchy and a tad spicier. Noodles or nachos, pickled jalapenos works just as well! Credit: Rasa Malaysia
HOW TO SAVE YOUR COOKING FROM THESE COMMON SEASONING MISTAKES
Have you ever tried to cook a recipe and it doesn’t end up tasting the way you thought it would? Not all recipes are tailored to your liking but fret not, food can be fixed even when the flavours seem off! Here are some secrets to how you can revive the flavours in your cooking. Too Spicy? We Malaysians just love spicy food but for some, there’s such a thing as too spicy. If you’ve mistakenly added too much chilli in your cooking, you can immediately counteract it with dairy such as milk, butter, cream, yogurt or even coconut milk. The fiery chemical found in chillis called capsaicin will bind itself onto a compound found in dairy which neutralises the burn and brings down the spiciness. And for food that doesn’t involve dairy in its recipe, try shredding some cheese or even pour in some honey (depending on your dish). Buy Bright Cow milk and yogurt from www.gogopasar.com Too Salty? When it comes to cooking, salt is our best friend in the kitchen. Usually when food tastes bland, we add a little salt. But what do you do when you’ve accidentally added too much salt? Just make more! If you’re cooking soup, add more water, if you’re stewing, just add more vegetables. By adding more ingredients, the salt will be diluted and your dish should be back on track. Another popular option is to add potatoes in your dish. The carbs in potatoes will absorb the extra salt in the dish and make it tastes much better. Too Sweet? A dish that is too sweet, can easily be corrected with a squeeze of lemon or with a pinch of salt. Another trick is to add some bitterness to it, this can come from plants like kale and arugula. When cooking soup and curries, throw in some spices to balance out the sweetness. They can include peppers, chilli flakes or condiments. Fortunately, all recipes can be saved just by adding the right ingredients. It’s all about understanding flavours and balance. Once you’ve figured this part out, you’ll find joy in cooking and nothing beats the feeling of seeing the happy faces of your loved ones cleaning everything on their plate! You’ll definitely feel like a master chef! Want to brush up your cooking skills and try out more recipes? Opt for easy peasy grocery shopping at www.gogopasar.com or via our Gogopasar app without even leaving the house. We’ll get it delivered! Written by: Mar Photo credit: NBC News
MEAL PREP, TIPS AND TRICKS!
The concept of meal prepping is to prepare meals ahead of schedule. It saves a lot of time and is popular amongst busy professionals as well as fitness freaks. It also helps to reduce the portion size in your meals, helping you reach your nutrition goals. With this, you’ll easily avoid unhealthy options like fast food deliveries. First thing’s first, you need to determine what your needs are. Why do you meal prep? Is it because of health concerns, to save time, or to save money? Once you've figured this out, you can narrow your list of what to buy and prep easily! Next, make a checklist! Note down what you need during your weekly meal prepping session so you know exactly what to make each day. A list of all the ingredients you need to make your meals is vital if one of your goals for meal prepping is to save money. Once you’ve got all your ingredients ready, it’s time to start cooking! Pick a day that’s convenient for you. Usually, people plan and prep on a weekend because they have ample time to sort out their weekly menu. Don’t forget to pack your meals in a container that is microwave safe, easy to be heated up after a long day at work. Whatever it is, it’s good to know that there are no rules to meal prepping. Be creative and try to experiment with different approaches. Start with just dinner for one week and see how it works for you. You probably think prepping big chunks of food at once is time consuming, but believe me, it’s definitely worth the time. For an easier grocery shopping experience, shop with us at www.gogopasar.com or via our Gogopasar app without even leaving the house. Order from us anytime of the week and get it delivered the next day. Why wait when you can start with your meal prep this weekend! Share with us your experience in the comment section if you have done it before! We would love to hear from you. Written by: Mar, Feature photo credit: Bobby Berk
4 WAYS TO RID YOUR KITCHEN OF FOUL ODOURS
4 Ways To Rid Your Kitchen of Foul Odours If your kitchen smells a bit funky with foul odours from previous cooking, here are some ways to freshen up the area. 1. Use Vanilla Exract So you want to conjure memories of mom's chocolate chip cookies, you can easily do so with some vanilla extract. Put two caps full into an oven-proof dish and then place it in your oven for an hour at 300 degrees. The smell will encompass your kitchen as well as other parts of your home for about a day. You can also feel free to experiment with other essentials oils like lemon if you'd prefer. 2. Use Lemon Rinds Save lemon rinds or other citrus fruit peels in the fridge for a quick sink refresh. Pull out a few pieces twice a month and run them through the garbage disposal to sweeten a funky sink. The cleansing power of citric acid will break up the gunk and grease that caused the unpleasant odour and create a light and lemony scent. 3. Clean Your Sponges A wet sponge can get seriously stinky. Prevent the growth of smelly bacteria by squeezing out sponges after every use and storing them on a surface that receives good airﬂow. Lengthen the life of a dirty sponge by popping it in the dishwasher to get rid of that yucky sponge funk. 4. Sanitise Your Garbage Can Wipe the inside of the garbage can and recycle bin every time you take out the trash, using an odour-eliminating spray like Lysol or your homemade version. Keeping the cans clean will help knock out foul odours before they make the whole kitchen smell. 5. Use Baking Soda To Clean Your Fridge A fridge can harbour lots of unpleasant smells, even if you're diligent about cleaning spills and removing leftover food before it goes bad. Neutralise noxious odours by keeping a bowl of baking soda in the back corner. And while you're in there, clean cracks and crevices in refrigerator shelves, crispers, or side doors to mop up crumbs or drips that could be causing a stink.