Food For My Belly

Adam calls it pearl pudding in his book but I have always known it just as sago with gula melaka (though there is coconut cream involved), its more of a mouthful but it's what I am use to and it is so for a lot of Malaysians out there. Up until now, I haven't shared any of Adam's recipe coz I think everyone should get his cookbook but I will for this one because it's a Malaysian classic and an all time favourite. Mine looks nothing like Adam's as I did not have the moulds but it taste just as good :) Serves: 8 Preparation: 30 minutes Cooking: 50 minutes + 2 hours setting  INGREDIENTS 250g dried sago or tapioca pearls Palm sugar syrup 200g palm sugar, grated or chopped 40g dark brown sugar 3 pandan leaves, roughly chopped 20g ginger, sliced Salted coconut cream 400ml thick coconut cream 1/4 tsp fine salt METHOD Lightly oil eight dariole moulds. Bring 1.25 litres of water to the boil in a large pot and add the sago. Cook over medium-low heat, ...

I decided to cook this dish for everyone who lived at home and a couple of guest, that comes to a total of 9 people. My lesson learnt? Choose another dish to make if I was to cook for a big group of people. I did not realise how expensive duck breast fillets were, I certainly choked when it came to the time that I had to pay for my goods. If I was to make this dish again, I would keep it to a maximum of 4 people, the less people the better coz it ain't cheap. Adding to it, salted duck eggs ain't that cheap either...depending where you buy them from, it can range from $1.10-$1.30 just for one. Was it worth it? I would say so coz everyone certainly enjoyed it and that put a smile on my face :) parent and child duck rice bowl Adam's recipe: 81 Steph's completed: 10

I wanted to make a simple lunch and I thought that this dish would be alright, yes it was easy enough but one aspect definitely wasn't...the peeling of the half-boiled quail eggs. An egg is fragile enough, imagine trying to peel quail eggs without destroying them >_< To get the runny yolk, you have to cook the eggs for 1 minute and 50 seconds and to stop the cooking process, place them in a bowl of iced water. To make the kushiyaki quail eggs, you then have to roll the chilled eggs in flour, then in a beaten egg and finally in the panko crumbs and last but not least, deep-fry the eggs untill the breadcrumbs are golden. This is what the eggs looks like... And the asparagus, after its been steamed... And all together + the japanese mayonnaise, it looks like this... ^_^ steamed asparagus with kushiyaki quail eggs and japanese mayo The dish was meant to have yuzu mayonnaise but I didn't make it as I couldn't find yuzu juice :( So instead, I just used kewpie...