Cooking lesson in Austria with Bianca Gusenbauer at Bianca Isst

[Recipe] Traditional Austrian Beef Goulash & Spaetzli

Beef Goulash. Is it Austrian or Hungarian?!

After having been to both countries and stayed with locals, I learnt that goulash is a shared dish between the 2 nations (kinda like how Aussies and Kiwis claim to have created the Pavlova) but Austrian Goulash is thicker like a stew and uses caraway seeds whereas Hungarian Goulash is like a soup. Both incredible!

My first beef goulash was with the lovely Austrian chef, economist and writer Bianca Gusenbauer at her Austrian cooking school in Vienna, Bianca Isst. Isst meaning is eating, in German. The Austrian cooking lesson (125 Euros) was the best thing I ever did in Austria.

She taught us so much about the socio-economic demographic division in Vienna, Austrian food culture, Austrian lingo, coffee culture and of course, how to cook the 2 most popular Austrian dishes – Beef Goulash and Apple Strudel. Anyway, let’s leave this incredible experience for another blog post.

 

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Beef goulash and small spaetzli

 

 

 


Spaetzli Maker Equipment

Spaetzli is a simple egg noodle that the Austrians and Hungarians (and, Southern part of Germany, Munich/Bavaria) created. It is uncomplicated “poor-people food” simply due to the flexibility of the amounts of flour, eggs and milk used and those were ingredients the less fortunate could afford. The egg noodles will work – whether you have less flour or less eggs. It just will, I promise.

To make spaetzli, you can use:

  1. A chopping board and a knife – easy and roughly chopped. You just need to scrap fast, use that wrist power! Cheapest option as this will not require buying any new cooking equipment. You’ll probably yield bigger sized spaetzli and that’s perfectly fine. See picture below.
  2. A scraper and a metal plate with holes (looks just like a cheese grater)
  3. A proper metal spaetzli maker

Tip: If you’re going to Hungary, buy it there. Mine was ridiculously cheap. I got it for 3 Euros compared to the one I was looking at in Austrian for 30-70 Euros. I got it at the Budapest Great Market Hall (underground near Aldi).

 

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Spaetzli egg noodles roughly chopped

 


Serves: 8
Prep time: 45 minutes – 1 hour
Cooking time: 2 hours

Goulash Ingredients:

  • 2 kg beef (oyster blade), cut into 1-inch cubes
  • 1 kg brown onions, sliced thinly (crazy I know, just do it)
  • 4 tbsp tomato paste
  • 5 cloves of garlic, chopped
  • 700ml water
  • Olive oil
  • Himalayan Pink Salt
  • Black pepper
  • 3 tsp caraway seeds – this makes it an Austrian goulash!!
  • 5-6 tbsp sweet paprika powder
  • White vinegar, just a splash (3 tbsp)
  • 2 tsp marjoram (optional)
  • 3 tbsp chilli flakes (optional)

Spaetzli Ingredients:

  • 500 g plain flour
  • 5 eggs
  • Milk (approximately 200 ml)
  • Himalayan Pink Salt
  • Butter
  • Cooking equipment: Spaetzli strainer or chopping board or scrapper

Goulash Method:

  1. Sauteed onions in a pot with olive oil until caramelised (be patient, the caramelising process brings out the sweetness and fragrance of the onions). When the onions are past the translucent stage, stir in the paprika powder and continue to sauteed until onions are caramelised. Add a splash of white vinegar and 200ml of water and mix together evenly.
  2. Blend the onion mixture. This is important as it will help thicken the goulash later, without having to use any flour or thickening agent. Onions are natural thickening agent!
  3. Put the beef pieces into the onion mixture in the pot. Add tomato puree, garlic, caraway seeds, marjoram, chilli flakes and 2 tsp of salt. Add the rest of the water until the meat is well-covered.
  4. Allow the meat and onion mixture to simmer gently, on a low flame, until the meat is soft. The meat should be really tender and pull apart when poked with a fork. This part will take about 2 hours.
  5. Season with salt and pepper. Add more chilli flakes, if desired.
  6. Don’t worry if it’s saltier than you would normally have – you’ll be serving this with spaetzli which will be more plain and therefore, help balance the saltiness of this dish.

Spaetzli Method:

  1. In a bowl, mix plain flour and eggs. Relax, even if you have 4 eggs or 400g plain flour, this recipe will work.
  2. Gradually, add the milk and continue mixing until the spaetzli dough reflects a slightly thicker pancake batter.
  3. In a pot, boil water and add 2 tbsp of salt. Unlike normal Italian pasta, the water does not have to be boiling, just continuously hot will do.
  4. Cut the spaetzli dough or use a spaetzli strainer to put the dough into the hot water.
  5. Stir continuously to prevent the spaetzli egg noodles from sticking to each other. When they’re cooked, they will float to the surface.
  6. Scoop up the spaetzli egg noodles and add a few knobs of butter, again to prevent the spaetzli egg noodles from sticking to each other.
  7. Lightly season with salt.
  8. Serve spaetzli egg noodles hot with beef goulash.

Xx

Generation Kitchen

 

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Traditional english cauliflower bake recipe

[Recipe] Creamy Cauliflower Cheese

18 January 2016 – Cooking fiesta with grandma

Another dish we needed to learn from grandma was “Cauliflower Cheese” – easy & low maintenance; perfect for a busy working day!

It’s a Traditional English dish that my grandma used to have with roast. As we learnt to cook Cauliflower Cheese, we were listened to stories that brought much laughter & tears ❤

 

img_3252_24661307505_oI found out that my dad won best chef of the year when he graduated. The funniest part, for me at least, was when he was happy and shocked to see her at graduation (it was a surprise!) but also worried about the state of his very messy apartment. He and his brother, Robert ran home and spent many hours cleaning up their apartment before allowing her to enter their apartment. Hahaha.. 
She also showed us this knife (picture above) that both grandma and dad have engraved with each other’s name. So cool!

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Handwritten tried & tested recipes

 My favourite part was going through her old box of handwritten recipes (some dating back to 1985! I was negative 8 years old). She is a self-taught cook and wrote her favourite tried & tested recipes on cue cards. These cue cards have been sitting in that box for quite awhile so the cue cards are now weathered and slightly stained. Looks super vintage!! 😀

Grandma’s Original Creamy Cauliflower Cheese Recipe:

Cooking time: 30 minutes  Preparation time: 10 minutes

Ingredients:

  • 1 medium sized cauliflower
  • 2 oz butter (55 grams)
  • 1 chicken stock cube
  • 1/2 pint milk & water mixed (236 ml)
  • 4 oz grated cheddar cheese (113 grams)
  • 1 heaped tbsp plain flour

Method:

  1. Par-cook the cauliflower in water with a pinch of salt.
  2. Melt the butter in saucepan, add flour and mix until all lumps are broken down.
  3. Dissolve the chicken stock cube in 5 oz (147 ml) of hot water.
  4. Gradually add the water and milk liquid to the flour and butter and stir until smooth.
  5. Return to the heat and stir until it boils. (See picture below)
  6. Add cheese, taste and season with pepper, if necessary.
  7. Place the cauliflower into a dish and cover with the creamy sauce. Sprinkle with a little bit of cheese on the top. 
  8. Bake at 180 degrees celsius for 30 minutes or until slightly brown.
  9. Enjoy!!

My Health Notes:

I would omit the chicken stock cube unless you’re able to get something super natural without additives and preservative – do they exist?! I personally feel that this dish should be flavourful and salty enough with the cheese. Another suggestion is to use 5 oz (147ml) of natural chicken or vegetable stock 🙂

Xx

Generation Kitchen

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Step 5 – Creamy sauce almost done!

hawaiian inspired tropical cake recipe - easy and fast

[Recipe] Aloha ‘Auinala Tea Cake

Take me back to Hawaii!!! ❤

(Click the link above to watch a video that summarises my 9 days in Hawaii with my exchange friends)

Aloha everyone!! Today, I was just looking through my album of pictures and reminiscing the amazing time I had in Oahu, Hawaii early March this year. If someone sees me looking through the pictures, they’ll probably think I’m crazy or in love because I’ll always be grinning to myself. This reminds me of the conversation my mum and I had before I was going to Hawaii. She jokingly and seriously told me not to fall in love in Hawaii. She watches too much TV – Don’t tell her I said that 😛 My response to my mum’s funny statement was “Don’t worry, I will fall in love with Hawaii” and I did 😉 I bet her heart skipped a beat when I said that hehehehe…..

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Sunset in Yokohama Bay! #ThrowBackThursday

I can’t wait for my next trip to Hawaii again!!! #Hawaii7.0

This memory inspired me to bake a Hawaiian afternoon cake. It’s not traditionally Hawaiian, I just made it up hahaha.. I was initially going to use my sister’s recipe for her Kiwi-crumble-cake but when I found pineapple and passionfruit lying around the house, I knew I had to alter the recipe 😀 I added an extra egg because I wanted it more fluffy for a cake like texture, coconut sugar for a healthier alternative (plus, coconut = tropical = hawaii) and more tropical fruits because.. why not?!

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I named this cake “Aloha ‘Auinala Tea Cake” because I intend to serve this cake for afternoon tea. Afternoon in Hawaiian is ‘Auinala. So Aloha ‘Auinala means good afternoon. I thought it would be fun for you to learn some Hawaiian words related to this cake too:

Good morning – Aloha awakea

Good afternoon – Aloha ‘auinala

Good night – Aloha ahiahi ia oukou

Thank you – Mahalo

Family – Ohana

Coconut – Niu

Pineapple – Hala Kahiki

Cake – pa’ipalaoa

Good food – Mea’ai Maika’i

A slice of Aloha ‘Auinala Tea Cake, drizzled with some pure maple syrup and a cup of freshly steeped tea or freshly brewed coffee

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Birdseye view of the cake (I used a pie tray because I couldn’t find a cake tin). The fresh pineapple slices becomes semi-dried after baking in the oven. Coupled with the heat, the macerating process also extracts juice out of the pineapple too. Adds a chewy dimension to the cake – it’s awesome!!!

Preparation time: 10 minutes

Cooking time: 50-60 minutes

Ingredients

  • 3 eggs
  • 2 cups GF self raising flour
  • 1 cup coconut sugar + 2tbsps (for pineapple)
  • 2/3 cup olive oil/rice bran oil/coconut oil
  • 4-5 kiwi (mix of green and gold), cubed
  • 1 handful of pineapple, sliced
  • 4 passionfruit
  • 1/4 cup shredded coconut

Method

  1. Preheat the oven to 180C or 350F
  2. Macerate the pineapple slices with 2 tbsps of sugar
  3. Blend eggs, flour, sugar and oil thoroughly
  4. Line the cake tin with butter and flour
  5. Fold in kiwi cubes into the batter
  6. Pour the batter into cake tin
  7. Arrange the pineapple slices and shredded coconut on the cake batter
  8. Bake for 50 mins or until the skewer comes out clean
  9. Serve with passionfruit pulp and enjoy!
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Haunama Bay for snorkelling #ThrowBackThursday

Tip 1: Now that I’ve tasted the cake, I would also recommend to substitute some kiwi with bananas into the cake. It will naturally sweeten the cake even more. I was tempted to try papaya cubes for fun but I wasn’t brave enough today haha

Tip 2: Don’t reduce the coconut sugar in this recipe!! 1 cup might sound alot but trust me, it’s necessary as pure coconut sugar is not as sweet as white/raw/brown sugar. Another option is to halve the amount of sugar in this recipe and use xylitol or stevia instead 🙂

Tip 3: My sister suggested custard! That would be devine if I had some. Serve some custard with the cake to add a smooth dimension. If it was me, I would be eating custard with cake not cake with custard 😛

I can’t bring all of you to Hawaii, but I hope my previous blog posts on Hawaii and this Hawaiian-inspired cake brings you closer to Hawaii 🙂 Let me know how you go!

Xx

Generation Kitchen

dips recipe (hummus, guacamole, babaganoush and tatziki)

[Four Recipes] A quadruple of dips!

Whether it’s with nacho chips, carrot sticks, pita bread or your fingers, here are 4 simple and very easy dips you can make. It’s a great and delicious way to satisfy the savoury cravings without having to reach out for that bag of chips. I don’t know about you but sometimes I actually cringe at the thought of eating vegetables. Sometimes I go through those phases where I only want meat and carbs. No way will I go near a bowl of salad unless you offered me mango kerabu salad.. You get the picture right? Hey, I’m human too! 😛 But, I’ve a solution for you and I. These dips are mostly filled with vegetables or at least high fibre foods so we’ll be consuming extra vegetables without actually have vegetables served in a conventional way! A lot of dips out there contain more calories because they add unnecessary calorie dense ingredients like cream cheese. Plus, they also have preservatives, vegetable oil, thickeners and emulsifiers with strange scientific names and numbers :/

Baba ganoush

Baba ganoush is an Arabic and Mediterranean dip. It’s creamy, smoky, tangy.. Deeeelicious! The main ingredient here is eggplants. For those paleo foodies who can’t have hummus, this is a close enough replacement. The basic ingredients used in traditional hummus are the same: lemon juice, garlic, olive oil, cumin and tahini. Fun fact you may or may not need to know : “Baba ganoush” was the nickname Owen Wilson gave Vince Vaughn in Wedding Crashers. Why? There’s never a logical reason with them hahah

Ingredients

  • 3 eggplants
  • 2-2.5 tbsp of tahini
  • 1 clove garlic, finely chopped
  • Himalayan pink salt
  • Olive oil
  • Juice of 1/2 of lemon

Method

  1. Preheat oven at 200C or 390F.
  2. Cut eggplants into quarters, season with salt and roast till soft.
  3. Allow eggplants to cool.
  4. Blend all the ingredients together and season with salt, lemon juice and olive oil to taste.

Tip 1: Other recipes will say to deseed and remove the skin of the eggplant… but what a waste food and unnecessary effort? As long as you allow the eggplants to really cool down, then the baba ganoush will not be watery. 

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Baba ganoush topped with crispy eggplant skin 🙂

Guacamole aka Guac

Guacamole is an avocado based dip (great source of fats and omega 6) created by the Aztecs in Mexico. It is traditionally made by mashing ripe avocados and sea salt with a mortar and pestle. The coriander isn’t something I usually put in my guacamole but after trying it here in the US, it really does give the guac an extra kick! Light and tangy 😉

Ingredients

  • 2-3 ripe avocados
  • Tobasco sauce (optional)
  • 1/2 red onion, chopped finely
  • Juice of 1/2 lemon or lime
  • 2 medium tomatoes (optional), chopped roughly
  • 6 sprigs of coriander, chopped (optional)
  • Himalayan pink salt

Method

  1. Mash avocados. Leave some chunky if you want extra chunks.
  2. Mix in the chopped onions, coriander, tomatoes and lemon or lime juice.
  3. Season with tobasco sauce and himalayan pink salt, to taste.
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Before

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After

Tzatziki

Tzatziki is a refreshing, creamy dip that is usually served as a condiment to gyro wraps. It is a Greek dip that is made of strained yoghurt, cucumbers, garlic, salt, olive oil, and mint. Some people like to replace mint for dill but I’ve never tried it. Tzatziki is always served cold – there’s no two ways about this. My first time trying tzatziki was about 8 years ago after moving to Australia where I was introduced to Greek food. I absolutely fell in love with it! I want to learn how to cook authentic Greek food from a yia yia 😀 My sister, Chloe is the queen of making tzatziki of the house. Here’s her recipe she has practiced on many times:

Ingredients

  • 2 lebanese cucumbers, deseeded and chopped into small cubes
  • 500g full fat greek yoghurt
  • Himalayan pink salt
  • 3 sprigs of mint, finely chopped
  • 1-2 cloves of garlic, finely chopped
  • Juice of 1/4 or 1/2 lemon, to taste

Method

  1. Strain out the juice of the cucumber.
  2. Mix the yoghurt, garlic, mint, lemon juice and cucumber.
  3. Season with salt, to taste.
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Tzatziki is on the right

Hummus

Hummus is a chick pea based dip. It’s nutty, creamy and just pure divine. It’s a Levantine dip made from chickpeas, tahini, olive oil, lemon juice, salt and garlic. Really healthy and raw (well, 98%)! Some hummus recipe call for spices to be added into the hummus, but I like it plain and simple. This is a recipe from my grandma Jo’s favourite recipe to you. Share it! ❤

Ingredients

  • 2 cans of chick peas
  • 4 tbsps of tahini
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • Water
  • Toasted sesame seeds
  • Himalayan pink salt

Method

  1. Blend the chickpeas, olive oil and garlic together until a paste is formed.
  2. Gradually add more water and olive oil to slightly thin the mixture.
  3. Season with salt and drizzle with extra oil before serving.
  4. Sprinkle toasted sesame seeds on top.
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Before blending

White sweet potato chips

Ingredients

  • White sweet potatoes
  • Himalayan pink salt
  • Black pepper
  • Olive oil

Method

  1. Season sweet potatoes with salt and olive oil.
  2. Preheat oven to 200C.
  3. Slice sweet potatoes thinly and grill until semi crisp to crisp.
  4. Flip over again for 2-3 minutes.
  5. Sprinkle a pinch of salt on top of the chips.

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Xx

Generation Kitchen

thai inspired fish cake easy recipe

[Recipe] Asian Salmon Patties (Fish cakes)

MY SERIOUSLY EASY ASIAN SALMON PATTIES (FISH CAKES)

Preparation time: 5 minutes
Cooking time: 5-10 minutes

You know how most children despise vegetables and would throw a fit when they don’t want to eat it or some cheeky ones might try sneak abit onto their sibling’s plate? That’s how I feel when I salmon is served. Before you think I should feel lucky to be able to have salmon at dinner, I am. I just can’t help but squirm. I shamefully used to overcook my salmon and drown it in any sauce because that’s the only way I would eat it. But, I’ve improved 😉 (after months of basically butchering quality fish)

Aaaannnyway, I ordered a tempura salmon with Asian slaw at Tassle (why I did that? I have no idea) and to my surprise, I really really enjoyed it. Besides it being a tempura, the flavours and textures were just spot on! It inspired me to make these Asian salmon patties or salmon fish cakes. When I got home, I ran straight to our garden and picked out the herbs I wanted to use to make these salmon patties. Thanks to my mum’s green fingers, I have plenty of fresh, home grown herbs to pick from. I don’t know what it is about picking your own herbs from your own garden but it makes the food just that little bit special and more delicious 😀

OK, back to these patties..

It turned out to be crispy on the outside, moist and slightly bouncy in the inside. The mixture of the coriander, Vietnamese mint and Thai basil complemented the flavour of salmon so so wonderfully. With a side of sweet chilli dipping sauce, it was like the fish balls I would eat when I was younger, except healthier and more delicious. I had nothing to complain about and everything to rave about. I love it and hope you love it too 🙂

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Ingredients

  • 250g salmon
  • 3 sprigs of coriander, chopped (roots too!!)
  • 5 sprigs of Vietnamese mint, chopped
  • 2 sprigs Thai basil, chopped
  • 2-3 tbsp fish sauce
  • cracked black pepper

Method

  1. Mince 3/4 of the salmon and chop the balance 1/4
  2. Mix the chopped coriander, Vietnamese mint and Thai basil into the salmon mixture
  3. Season with fish sauce and cracked black pepper, to taste
  4. Divide the salmon mixture into equal sized patties
  5. Flatten the patties and on medium heat, pan fry in olive oil
  6. Cook for 2 minutes on each side
  7. Serve hot with sweet chilli sauce
  8. Enjoy!

Xx

GK

congee recipe- comfort food

[Recipe & Story] Congee: Ultimate comfort food

This is comfort food to me 🙂 It’s perfect for breakfast, dinner, lunch, snack, whenever.. My dad would say it’s for sick people but let’s ignore that comment because it’s not good energy for my soul 😛 hahaha I just love congee, especially when it’s made well. When it’s cooked well, it’s silky and smooth, the consistency is runny yet thick-ish. Just the way it’s made in Hong Kong! (They have the best beef porridge/congee ever!)

Congee is often cooked plain and served with a wide variety of side dishes such as roasted peanuts, fried anchovies aka ikan bilis, garlic oil, pumpkin stir fry (my grandma, mama’s favourite), vegetable stir fry, soy sauce pork mince, julienned ginger, ginger pan fried fish…

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HK style

My cousins also love this dish ALOT. When my grandma, mama asks us what we want for lunch. We scream “Porridge!!!” We would compliment her for her cooking and she would think we are crazy because congee/porridge is basically rice and water cooked for hours haha but, believe it or not, there’s a skill to it and I’m gonna share those tips with you…

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How a typical porridge meal would look: Stir fry pumpkin, soy sauce ginger fish, garlic oil

Plain porridge

Makes for 4-5 people

Ingredients

  • 1.5-2 cups rice (not brown rice)
  • 6 cups water + extra
  • 3 tsps sesame oil

Method

  1. Season the rice with sesame oil and a bit of salt. Allow the rice to rest for 10 minutes.
  2. Add the water into the pot of rice. Cook on a high heat until it is boiling.
  3. Lower the heat and allow the rice and water mixture to simmer until the rice breaks down. Stir every 10 minutes.
  4. Add more water if the mixture gets too thick. It should be runny but to the point where the congee will slip off the spoon immediately.
  5. Serve hot with the condiments on the side. Enjoy!

Tip 1: Freeze the rice for at least 45 minutes (preferably for a few hours) before cooking. This helps to “break down” the rice later on. Guaranteed much silkier congee!! I don’t know why, it just does. My grandma taught me that trick and it works everytime.

Tip 2: Be patient!! It goes a long way for this dish. Cook it on medium-low heat the whole time and allow the rice to break down when it wants to. Higher heat really does not cook the congee any faster. It will more likely burn the dish more than anything else.

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Besides congee being a comfort food, it holds a special memory too.

Dec-Jan 2013, I went back to Malaysia for an internship and during that period my grandpa, kong kong’s health was deteriorating very quickly. His hands and feet were inflammed, he was lacking the energy to even bother to walk for more than 20 metres because it was simply just too much effort and too tiring. He was never really a big eater but he lost even more appetite during that time of his life. He would eat 3 bites of a form of protein max because it was simply tiring.. It was heartbreaking. I was trying to figure out a way for him to obtain lots of nutrients without actually eating it and of course, congee! It’s familiar, it’s soup-y, it’s nutritious, it’s comforting…

This time, there was not going be any condiments. Just a lot of bones in the broth for the congee. I quickly called my aunt, Aunty Jean to buy bones of 2 chickens for me. I made another phone call to another aunt, Da Gu Gu to finalise the method of cooking this chicken congee again (she actually inspired me to cook this dish for kong kong). I was on a mission! I wish my sister had been able to be there to be part of this mission but she was back in Australia for education reasons. But it’s the thought that counts 🙂


Chicken broth porridge

Ingredients

  • 1.5-2 cups rice (not brown rice)
  • 6 cups water + extra
  • 3 tsps sesame oil
  • Bones of 2 free range or organic chicken
  • 6 cups water + extra
  • Himalayan pink salt

Method

  1. Clean the bones under running water.
  2. Boil the bones in a pot of water for 2 hours, on low heat. Until it becomes a flavourful broth.
  3. Season with salt.
  4. Strain out the bones and remove any impurities from the broth.
  5. Add the rice into the clear broth.
  6. Continue cooking on low heat until the rice breaks down into silky congee.
  7. Enjoy!

Xx

Generation Kitchen

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My kong kong & I. I will always miss you. Love always, Your granddaughters 葉 凯 伦 and 葉 凯 旋 🙂 My grandpa gave me the thumbs up for my chicken congee. Made from scratch, no pre made stock – really clean dish that meets his dietary requirements. He enjoyed it so much he asked for seconds! it’s such a privilege to cook for him heart emoticon

malaysian dessert sago gula melaka recipe

Malaysian Sago Gula Melaka

Sago Gula Melaka is one of the most popular traditional Malaysian desserts and definitely one of my favourite desserts ❤ Sago Gula Melaka is comprised of cooked sago (little tapioca pearls) topped with slightly salted coconut milk and a drizzle of gula melaka (a type of coconut palm sugar originating from the state of Melaka in Malaysia).

I love bringing this dessert to dinner house parties or when I have friends over because the combination of flavours is just to die for and it is probably one of the easiest and fastest to make dessert (after brownies). This dessert is best served chilled so it means you can make the dessert ahead of time and you can be assured that it will still be perfectly fine the next day 🙂

According to  Ayurvedic beliefs, sago is an effective and simple food to “cool and balance one’s body heat” while one is on strong medication or antibiotics!! The more reason to have this dessert 😛


Ingredients

  • 200g sago pearls
  • 1 can of coconut milk or cream (full fat) – the one I use is Ayam Brand
  • 1/4-1/2 tsp of himalayan salt (to taste)
  • 2 cylinders of gula melaka

Method

Cooking sago pearls

  1. In a boiling pot of water, on a medium heat, pour the packet of sago pearls and stir continuously until the sago pearls turn from white to translucent. When the sago pearls float to the top, it means the sago pearls are fully cooked.
  2. Remove the cooked sago pearls into a bowl.
  3. Rinse it under running water to remove the leftover starch. Depending on the brand of sago pearls, it may require more than one time of rinsing to remove all the leftover starch.
  4. Allow the sago pearls to chill in the refridgerator. You can either separate them equally into muffin trays or put the sago pearls into a serving bowl.

Making gula melaka syrup

  1. In a small pot, on a low heat, melt gula melaka with a bit of water. Do not add too much water as it will dilute the sugar. Add just enough water to prevent the sugar from over-caramelising.

Making the salted coconut sauce

  1. Mix the coconut milk or cream with himalayan salt. Set aside in the fridge to chill.
  2. Serve a scoop of the sago, drizzle with gula melaka sauce and salted coconut sauce.
  3. Enjoy!

Tip: Do not be heavy-handed on the salt but enough to balance the sweetness of the gula melaka sauce. Salt is not an option here. It is a necessary ingredient to enhance the flavour of the coconut. Just trust me, the mix of salted coconut milk/cream and sweet gula melaka is just mouth-watering! The complexity of flavours will leave everyone yearning for more 😉

Xx

Generation Kitchen