WAJIK

I'm craving for wajik (sweetened palm sugar glutinous rice pudding) now. This is a traditional festival sweet my mum used to make.

The process of making this kuih, first you have to cook the glutinous rice either by steaming or use rice cooker which is simplest and safest method, can't go wrong, just dump the rice in the cooker it will do the rest.

 Secondly prepare the sugar and coconut milk syrup until it thickens, and that requires constant stirring. Only then the cooked glutinous rice is added. What I have used here is low fat coconut milk but feel free to use normal ones.

Another item is screwpine leaves that was used but if unavailable you could omit this since the leaves are for fragrance only.

RED BEAN BUNS

After successful attempts with bread making, love to share this beautiful Red Bean Buns  which is stuffed with red bean paste. Other fillings such as chocolate, custard or kaya would be the best alternative.

The method of preparation is almost the same as my earlier post except the dough is rolled into oval shaped, stuffing the filling on one end while the other end is cut into thin strips then roll it up and bend upwards. To get the idea how this forms, please look at the photo below.

VERMICELLI KESARI

This is the famous North/South Indian dessert using vermicelli. For those unfamiliar with this, please see the attached photo below which is easily obtainable from any Indian shop. I have made it with milk for a creamier and richer taste but it could be done with just water. Another adjustment is the amount of sugar used, do add more if you have sweet tooth and fry the nuts and raisin in cooking oil not ghee (clarified butter). It tasted excellent with just right amount of sweetness. This recipe is a keeper, would definitely cook again.



INGREDIENTS

1 cup vermicelli
1/2 cup sugar
1 cup water
1 cup evaporated milk
1 tablespoon butter
i tablespoon broken cashew or almond
1 tablespoon raisin
a pinch of cardamom powder
yellow food coloring



METHOD

* Heat the oil and fry the nuts and raisin, remove and keep aside. With same oil fry the vermicelli until light brown, remove.

* In the same pan, add water and milk, bring to a boil then add the vermicelli, keep stirring until vermicelli turns soft.

* Add coloring, cardamom and sugar, stir until thicken. Put in the raisin and nut.

* Transfer onto shallow tray to set. Serve warm.

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OATMEAL CHOCOLATE COOKIES

After repeated requests by my son, I'm going to show how to bake this healthy cookies using vegetable oil and not overly sweet like other recipes found on net. They are really great to work with and turn out chewy and marvelous, you can's stop eating them, very addictive indeed.

Grind half of the rolled oat and the balance used as it is, next time would try with other combination such as dried cranberries, coconut and fruit. Do not over bake, once it turns light brown, remove from the oven and let the cookies sit in the pan for 5 minutes before transferring to wire rack.

SPICY FISH IN COCONUT MILK

Fish is always my family's favorite food, especially if it is simmered in hot and spicy gravy like this one. For a long time I have not cooked this dish, so my son requested to prepare the fish using bird's eye chili. Preferably selecting less bony fish if you are feeding small children and it turns out very spicy but delicious. One could fry the fish first or simply cook in gravy - either way it is superb.

INGREDIENTS

4-5 slices fish
15 bird's eye chili (adjust to your taste)
1 cup coconut milk
1 and 1/2 cup water
1 inch fresh turmeric root
1 medium lime obtain the juice
2 lemon grass bruised
salt

METHOD

1. Wash the fish with lemon juice, drain.

2. Blend together bird's eye chili and turmeric with some water.

3. Pour water, coconut milk, blended ingredients, lemon grass and salt in a pot. Stir until boiling.

4. Slide in the fish and bring to boil until fish is cooked.

5. Remove from heat, add lime juice and it is ready to eat.