Gula melaka or also known as Palm Sugar in English is made by first extracting the sap from the flower bud of a coconut tree. Several slits are cut into the bud and a pot is tied underneath the bud to collect the sap. After which the sap is boiled until thickens before pouring into bamboo tubes between 3-5 inches in length and left to solidify in order to form cylindrical cake blocks.
GULA MELAKA SYRUP
These homecook gula melaka syrup can be used as topping or sweetener for dessert such as Chendol, Chendol Agar Agar, Sago Gula Melaka, Bubur Terigu and etc. These cooked syrup can be stored in the fridge for a few weeks up to 3 months.
200g Palm Sugar(Gula Melaka)
Knot of Fresh Pandan Leave
80ml of Water
1. Bring Palm Sugar(Gula Melaka), pandan leaves and 80ml of water to boil.
2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened (about 10 minutes).
3. Remove pan from heat and sieve syrup into a sterilised glass jar and cool completely before storing in the fridge.
Recently there is a Happy Call Pan(韩国双面锅) craze across most of the forum, facebook and recipes websites such as Munch Ministry where individual and members gets together to share their experience and recipes on using this "in-pan".
Basically Happy Call Pan works with a logic of a pressure cookers, patented silicon gasket and on-touch button magnetic locking systems which ensures cooking is hassle free, faster and healthier. With the "Normal Pan(red )" having 3 layers and new "Ocher Deeper Pan(brown)" having 5 layers of ceramic durable non-stick coating, it actually speed up the cooking process and produce healthier dishes with enhanced flavour too.
The photo above shows the New Happy Call Ocher Deeper Pan (measured 27.5cm x 24.5cm x 7.5cm) and it is handy for cooking fish, chicken, meat, stew, soup and etc. Below are some basic functions of Happy Call pan's numbered above:-
These red patented silicon gasket can effectively seals pan…
Kueh Tutu also known as "嘟嘟糕" in Mandarin is a traditional Singaporean delicacy which is made using rice flour. These steamed rice cakes are made using a special kueh tutu mould (refer to the photo shown below) where the prepared rice flour together with filling is steamed for a minute or two before removing it and place on a piece of pandan leave and served.
This is the special circular Kueh Tutu Mould which is used to shaped the kueh into flower shaped. To make Kueh Tutu, the mould is first filled with some cooked rice flour, follow by spoonful of coconut/peanut fillings then another layer of cooked rice flour on top. Next a small piece of pandan or banana leaf is place on top before it is turned upside down on a small cheesecloth and place on the steamer rack (you can refer to the photo below) and steamed until cook through.
I often envy those friends who are able to make their own noodle/pasta that comes in various flavour such as carrot, spinach, pumpkin and etc. Now with my new Philips Avance Noodle Maker (飞利浦爱面机) which I received as a review set from Philips (Singapore); I so excited to create my own healthy homemade noodle/pasta with nutritious ingredients like egg, juice (vegetable/fruit) and/or herbs in just 10 minutes.
Have being thinking to get an electric pressure cooker since nowadays it is a growing trend for most household where home maker can reduce time spent in the kitchen and yet still able to prepare delicious meal for the family.
Fortunately just not long ago I received this new Philips Deluxe Collection Multicooker (飞利浦智慧万用锅 ) as a review set from Philips (Singapore) which I am excited to test out a few of its functions and create some effortless meals under 30 minutes time.
There mainly two major varieties of oranges such as Navels and Valencias. Navels are available from November through May, with peak supplies in January all the way to March. These oranges are big and easily spotted with the button formation opposite the stem end while compare to Valencia oranges that are small to medium sized.
If you like oranges I am sure you are aware of the Sunkist, Navels orange promotion that is available in most local supermarket where you can get big, juicy and sweet oranges at around S$3.25 for 5.
Sometime in certain recipes you might come across these words/phases appear beside the citrus fruits such as “rind of 1 lemon”, “grated rind”, “shred lemon/orange peel” or etc. And I have received a few comments asking on how to get grated rind and shreds peel so I think perhaps this little note might do some help. For those who is new in the kitchen, freshly grated zest is the coloured part of citrus fruit peel which adds extra fragrant and tangy taste to butter…