The Occasional Cook

~Pottering about in my Pink Kitchen

Ya Kun — September 25, 2016

Ya Kun

I don’t make great soft boiled eggs. My favourite go to place is Ya Kun kaya toast. And usually when I order this set, it comes with toast. In between the thin crispy toasts will be a layer of aromatic kaya (coconug jam) and a thick slab of SCS butter.

But one particular Sunday, the Hub and I tried something new. Instead of the usual toasts, we ordered the steamed bread. It was delicious! Super hot and super duper soft. Mmmmm….

Many foreigners find this dish super unusual but for many of us locals, this is comfort food regardless of race and religion. 

Meringues with my new toy — August 11, 2016

Meringues with my new toy

After so many many many many years, I finally got my Kitchen Aid stand mixer. 

So my friend dropped by and we decided to test out the mixer. I had no butter, no flour and the cream cheese in the fridge had long expired. So what to do with plenty of eggs and sugar? Make meringues!

The mixer was beautiful! My egg whites turned to clouds in record time. We divided the mixture into three bowls. One was mixed with vanilla essence and chocolate chips. The second one was simply pink food colouring. And the third was lemon oil and yellow coloring. In an extremely low temperature oven, we baked it for hours! My friend couldn’t wait so the next day, I gave her two jars of them. The best were the lemon meringues!

I am going to experiment with merouand flavours soon because I think they make for very pretty gifts. 🙂 

Healthy eggs for no carb diet — April 8, 2016
Salted egg yolk chicken — March 18, 2016

Salted egg yolk chicken

This salted egg yolk sauce has been taking over singapore and the region by storm. Strangely, I don’t see this in the Western culinary scene. I’ve tried salted egg yolk sauce even with doublghnuts at a cace last year.

A few days ago, a good friend came over to teach me how fo cook salted egg yolk chicken. We cheated on the chicken part by buying the frozen chicken pieces and frying them first. For the sauce, we boiled egg salted eggs and scooped out the yolks. Mash the yolks and then eat a pan fry curry leaves, birds eye chillies and garlic. After that in goes the mashed yolks with some water to make a nice consistent paste. To this, pour in some cream. And then season with salt. Voila! A local specialty that has taken the island by storm. 😋

 

 
 

 
 

 
    
  
  

Prawns in spicy soy sauce — March 16, 2016

Prawns in spicy soy sauce

There’s a new brand of soy sauce in the local market. It’s spicy and salty and full of umaminess. This is the brand that has taken the makciks here by storm. 😂

  
Today I thought I’d use this to cook my prawns. In goes red sliced chillies (preferably bird eyes but I didnt have any today) and curry leaves and garlic. Then the prawns with a dash of white pepper, and when the prawns have turned pink, add the spicy soy sauce with a teaspoon of sugar. 

 

   

Sari Ratu — March 15, 2016

Sari Ratu

Yesterday’s lunch we went Indonesian. A friend recommended we eat here because they serve authentic Indonesian food. I was glad I agreed because the food was not only awesome but I managed to eat new things too. For example, tendon. I’ve never eaten beef tendon before. According to my friend it takes hours of boiling for it to be tender. Another dish I tried is ‘ikan danau’. It’s the dish with the small fish. Delicious! The tendon dish is the one in the basket bowl. I must say that tendon is just gelatinous mass-not much flavour. Now that I’ve tried three pieces of tendon, that’ll do. 

 

tendon
 
 
beef rendang, eggplant sambal and a dish with both red and green sambal. the green sambal was delish!
 
  
the fried ikan danau with some slices of petai -sting beans.
 

Chrysanthemum Tea — March 14, 2016

Chrysanthemum Tea

This is the first time I’m making the tea from scratch. And now that I knw how, it looks like I’ll never buy another sweetened bottled one again. 

 

dried chrysanthemum flowers, rock sugar and water. That’s it!

 
do not overboil. about ten minutes after rolling boil.
  
 
drink up!
 

Avocado Shake — February 29, 2016

Avocado Shake

Mmmmmm….Visiting Bali is incomplete without having a glass of this delicious goodness.

Last week, The Girl and I decided to make the famous Jus Apokat. We love avocados and missing holidays. So in a blender goes fresh avocado, ice and fresh milk. Blend till smooth. In a saucepan melt some palm sugar (gula melaka). And then voila, it’s done.

   
 
  
  
  
   
   

Broccoli Cauliflower Chilli Cashew — February 17, 2016

Broccoli Cauliflower Chilli Cashew

Last afternoon I had a pleasant time with The Cuz. She was in the midst of cooking and so I sauntered in asking if I could capture what she was doing (and hoping to get a taste of the wonderful vegetables I saw in the pan!) The vegetables were fragrant and crisp (who likes mushy overcooked vegetables? Unless of course they are meant to be pureed!) So here’s the technique for a healthy and satisfying dish.

 

add oil, garlic and then ginger to a pan. add cut broccoli and cauliflower. season with freshly ground black pepper.

 
in a separate bowl and some soy sauce, cut chillies, some alfalfa spriuts and the dry roasted cashews.

    

Ayam Kalia — February 9, 2016

Ayam Kalia

This is one dish which I think many Malay homes would like…except mine. That said, there were no leftovers for this dish. Haha.

It’s essentially chicken in yogurt sauce. In true fashion, I did two substitutions. One, instead of santan (coconut cream) I used a bit of no fat milk. And instead of potatoes, I used zucchini. The dish is fragrant and tastes good with hot rice. It’s not spicy at all. I’ve included the original recipe from the cookbook but it’s in Malay. 

 

sautee sliced onions and minced garlic and slices of ginger till soft and fragrant
add the premarinated chicken in. chicken marinated in yogurt, ground corainder, ground cumij, and poppy seeds.
add water and cook till chicken is tender. add zuchinni (or potatoes) and simmer till thick. add coconut cream.

  

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