Hot Pot Lamb Curry

Ingredients:

• 400g-500g frrozen diced lamb, thawed

Cubed:

• 2 tomatoes
• 2 potatoes

Marinade A:

• 1 tbsp light soy sauce
• 1 tbsp ginger juice
• 1 tsp meat curry powder
• 120ml coconut milk
• 4 tbsp cooking oil

Spices (B):

• 2 star anise
• 5 cloves
• 5cm cinnamon stick
• 4 cardamon, smashed
• 3 stalks curry leaves
• 2 pansan leaves, shredded and knotted (optional)

Ground spices (C)-combined:

• 5 shallots
• 3 cloves garlic
• 3cm galangal
• 2 stalk lemon grass
• 1 tsp grond black pepper
• 4 tbsp meat curry powr
• 1 tbsp chilli powder

Seasoning:

• 1 tsp salt or to taste
• 1/2 tsp sugar or to taste
• juice of 1 lime

Garnishing:

• coriander leaves

Method:

Clean lamb pieces and marinate with ingredients (A) for 15-20 minutes.

Heat oil to saute spices inredients (B) until fragrant. Add sliced onion and fry until soft before adding the ground spices (C). Fry for 1-2 minutes then add in lamb and tomatoes.

Fry till heated through and pour in coconut milk. Bring to a low simmering boil. Halfway through cooking, add in potatoes and continue to cook until the meat is tender and the gravy turn thick. Season to taste.

Dush out to serve with garnishing.

Kurmah Chicken

For this recipe, you can buy the ready pack kurmah powder in oriental shop. However, if you can't find the ready pack, here is the recipes for making the homemade kurmah powder. You can make sufficient powder that can last you several cooking. Keep them in air tight container otherwise you will loose the aroma. Homemade Kurmah Powder

• 600g coriander
• 100g cumim
• 100g aniseed
• 100g black peppercorns
• 100g dry turmeric
• 20g cloves
• 10g star anise
• 20g cinnamon sticks
• 3 nutmegs
• 20g cardamoms

Method:

Dry roast the ingredients separately until fragrant, then set aside to cool. Grind all the ingredients in the coffee grinder or send it to the mill to be ground.

Ingredients:

• 500g-600g chicken meat
• 60g kurmah powder
• 1 cup coconut milk (thick coconut milk)
• 1/2 cup of coconut milk add 1/2 cup of water (thin coconut milk)
• oil for cooking
• salt to taste

Spices A:

• 7 shallots
• 3 cloves garlic
• 5cm ginger
• 3-4 green chillies
• 1 tbsp cashew nuts
• 7 almonds

Spices B:

• 2 pieces star anise
• 5 pieces of cardamon
• 5cm cinnamon stick
• 4 cloves
• 1 medium onion, chopped

Method:

Heat oil in a cooking pan and fry spices B till golden brown. Put in chicken meat, salt to taste and the thin coconut milk. Stir fry for 10 minutes.

Add in spices A and the kurmah powder. Pour in the thick coconut milk and bring to boil.

Cook further over low heat until the gravy is thick.

Add mint leaved for decoration & serve hot.

Fish Moolie

Ingredients:

• 5 tbsp cooking oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 tsp grated fresh ginger
• 1 tsp turmeric powder
• 3-4 green chillies, finely chopped and seeds removed
• 1 cup coconut milk
• 600g fish fillets

Method:

Heat oil in a cooking pan, saute onion, garlic and ginger until onion is tender. Add in the turmeric powder and green chillies and saute for 1 minutes.

Add in the coconut milk. Bring to boil, cover, reduce heat to low and simmer for 3 minutes.

Add fish fillets. Cook uncovered for 4 minutes or until fish is tender, turn fish once during cooking.

Dhall Curry (Lentil Curry)

Ingredients:

• 1 bay leaf
• 250g gram dal
• 50g tamarind
• salt to taste
• 3/4 tsp turmeric powder
• some curry leaves
• 1 onion, sliced
• 2 green chillies, chopped
• 6 cloves
• 6 green cardamon
• 10cm cinnamon stick
• 2 tsp red chilli powder
• 3 tsp garlic puree
• 3 tsp ginger puree
• 3 tomatoes, chopped
• 5 tbsp cooking oil
• 3 cups of lamb stock ( if you are lazy, boiled 3 cups of water & put in 11/2 cube of lamb stock. Boiled till the cube stock dissolved)

For seasoning:

• 6 dried chillies(optional)
• 3 garlic cloves, crushed
• 1 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1/2 tsp garam masala powder

Method:

Wash and soaked the dhall for about 3-4 hours. Soak the tamarind in 1 cup of water for 1 hour, then pres out the juice, strain and set aside the tamarind water.

Heat 5 tbsp cooking oil in a large cooking pot and saute the onion for 5 minutes. Then add the cloves, cardamon, cinnamon, chopped green chillies, red chilli powder, the curry leaves, the garlic and the ginger puree. Stir to prevent the spices from sticking to the pot. Sprinkle over 3 tbsp water if necessary.

Add in the lamb stock and let the stock boiled. Add in the chopped tomatoes and the dhall. Add salt to taste and also add in the tamarind water. Let the dhall mixture boiled and then reduce to moderate heat. Cooked for 60-80 minutes or until tender. Liquidize to a creamy consistency.

Just before serving, season by heating 3 tbsp oil in a frying pan and fry the red chillies broken into two, if used, the garlic, cumin seeds, mustard seeds and garam masala powder. Fry for 10 seconds after the addition of the last ingredients. Add this seasoning to the curry and stir. Serve with nan or chapati or phrata bread.

Chocolate Dessert Muffins

Ingredients:

• 225g plain flour
• 55g cocoa powder
• 1 tbsp baking powder
• 1/8 tsp salt
• 115g soft light brown sugar
• 2 medium eggs
• 250ml single cream
• 6 tbsp sunflower oil
• 85g plain chocolate

For the sauce:

• 200g plain chocolate
• 25g butter
• 50ml single cream

Mehod:

Preheat the oven to 200 degree Celcius. Grease a 12 cup muffin tin or line with 12 paper cases.

Sift together the flour, cocoa powder, baking powder and salt into a large bowl. Sir in the sugar

Lightly beaten the eggs in a large bowl then beat in the cream and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.

Break the chocolate evenly into 12 pieces. Scoop half of the mixture into the prepare muffin tin. Place a piece of chocolate in the centre of each then poon in the remaining mixture. Bake in the preheated oven for about 20 minutes until well risen and firm to touch.

Meanwhile, make the sauce. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water. Stir until blended then stir in the ceam and mix together. remove from the heat and stir until smooth.

Leave the muffins in the tin for 5 minutes, then remove from the tin and place on serving plates. Serve warm with the chocolate sauce poured over the top of each muffin.

Strawberry muffins

Ingredients:

• 150g strawberries, chopped into small pieces
• 280g plain flour
• 1 tbsp baking powder
• 1/8 tsp salt
• 115g caster sugar
• 2 medium eggs
• 250ml single cream
• 6 tbsp sunflower oil
• 1tsp vanilla extract
• 125ml double cream
• 12 small whole strawberries, to decorate

Method: Preheat oven to 200 degree Celcius. Grease 12 cup muffin tin or line with 12 paper cases. Sift together the flour,baking powder and salt into a large bowl. Stir in the sugar and chopped strawberries. Lightly beat the eggs in a large bowl, then beat in the single cream, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mixed. Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to touch. Leave the muffin in the tin for 5 minutes then transfer to a wire rack and leave to cool. Whick the double cream until stiff. When the muffins are cold, spread the cream on top of each then top with a strawberry.

Muar Chee

Mua Chee is a dessert or snack that is popular at street hawkers especially in Penang. You can make the mua chee dough by mixing glutinous rice flour and water. Once the dough is mixed, it is usually boiled or steamed till it is light and puffy. This dough is then tossed and cut up in a grounded up mixture of roasted peanuts and sugar as seen above. Ingredients:

• 340g glutinous rice flour
• 300ml water
• 2 tbsp sugar
• 4 tbsp thick coconut milk
• 1 tbsp cooking oil

• 3 tbsp fragrant oil(oil fried with shallots)
• 2 to 3 tbsp shallots crisps

Groundnut mixture (mix together):

• 175g toated peanuts, pounded
• 75g toasted sesame seeds
• 250g granulated sugar

• 3 tbsp cooked groundnut oil ( normal will do too)

Method:

Mix glutinous rice flour, sugar, coconut milk, oil and water in a microwable bowl and microwave on high for 1 minute. Stir well and cook on high for another minute. Stir well, it should be cooked but if you are having a lower wattage microwave you might have to cook another minute more. Add in the 2 tbsp of fragrant oil(cooking oil straight from the bottle will do - only no fragrance)Let the dough cool.

Add the peanut, sesame seeds and sugar mixture to the dough and using an oiled scissor, snip into smaller pieces and coat well with peanuts. (if not serving the whole portion, remove a small piece enough to eat, and put into the coating, then snip from there. Remove the coated dough for serving and leave the coating for the rest of the dough). Sprinkle with the shallots crisps.

Char Siew

"Char siew" literally means "fork burn/roast" after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

In Malaysia and Singapore, char siew rice is found in many Chinese stalls along with roasted duck and roasted pork. It is served with slices of char siew, cucumber, white rice and drenched in sweet gravy or drizzled with dark soy sauce. Char siew rice can also be found in Hainanese chicken rice stalls, where customers have a choice of having their char siew rice served with plain white rice or chicken-flavoured rice, and the same choice of garlic chilli and soy sauces

Ingredients:

• 900g of pork tenderlion, make a few slits along the meat

(A): For marinade, mix together well

• 1 tsp salt
• 7 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp Rose Wine ( Mei Kwai Low), can be omitted if cannot be obtain

(B): Mix together

• 1 tsp dark soy sauce
• 11/2 tbsp honey
• 1 tsp corn flour
• a pinch of red colouring

Method:

Season meat with (A) and mix well until it become sticky. Marinate for 3 hours or preferably overnight in the refrigerator. Add (B) to the well marinated meat just before roasting.

Place the strip of the meat on a rack and roast at 180 degree Celcius for 10 minutes. Turn over the meat and continue to roast for another 10 minutes or until the meat is well cooked. Slice the meat and serve.

Roast Pork ( Siew Yoke)

Chinese roast pork here refers to siew yoke (in cantonese) or sio bak (in hokkien). With a crispy crackling roasted skin and semi-tender meat, you can be assured of spoonfuls after spoonfuls of rice to go with it.

Ingredients:

• 600g pork belly with skin on
• 1/2 tsp salt

(A):

• 3-4 pips garlic, crushed
• 1 tsp pepper
• 11/2 tsp salt
• 2 pieces od red fremented beancurd ( tau jhuu or nam yee), well mashed.)*
• 11/2 tsp Five Spice Powder (Ng Heong Fun)
• 1/2 tsp sugar

(B):

• 2 tbsp vinegar
• 1 tsp salt
• 1 tsp bicarbonate soda

Method:

Clean the pork wekk and dab dry with kitchen paper. Make slits on the meat side of the pork and marinate with A.

Season the skin side with B. Then hang up to dry thoroughly for 4-5 hours. Use S hook that can be found in oriental shop. If not, put o wire rack with the meat side facing up.

Place the pork in a rack (the meat side up) and bake at 200 degree Celcius for 20 minutes. Take out from oven and prick the skin with a fork and brush with remaining ingredients (B). Bake the skin side at 235 degree Celcius for about 25 minutes or until the skin turns crisp.

Note:

* If you cannot find the red fremented beancurd, use the natural colour one.

After roasting, the chunk of meat will shrink to less than half its original size.

Nasi Briyani (Briyani Rice)

Originally from India, it is called Nasi Briyani in Malaysia and Singapore. Different cultures cook Briyani differently. "Nasi" in malay means rice. Nasi Biryani is usually served on special occasions, such as weddings and festivals. The rice are usually fry with ghee but for health reason, I am using normal cooking oil. Here is a simple Malaysian recipe for Nasi Briyani. Ingredients:

• 500g basmati rice, wash and drain
• 2 tbsp oil or ghee
• 3 cups water
• 1/4 cup yoghurt
• 1 1/2 tsp salt
• 1 big tomatoes, chopped
• a handful of shredded coriander leaves
• 1/2 tsp turmeric powder

Spices (A):

• 5 cardamoms
• 1 star anise
• 5 cloves
• 1 stalk lemon grass, smashed
• 2cm piece cinnamon stick

Fry in oil till crispy and set as side separately:

• 15 shallots, sliced thinly
• 3 cloves garlic, sliced thinly
• 3 tbsp of cashew nuts

For garnishing:

• 3 tbsp of raisins

Method:

Heat oil or ghee in a pot and fry spices (a) on a medium heat until fragrant. Add rice and stir-fry well for about two to three minutes. Add in the water. Add in the salt. Pour in the yoghurt and mix well. Then add in the tomatoes, coriander leaves and the turmeric powder. Increase the heat to high and let the rice boil. Give it a good stir and reduce the heat againto medium. Let the rice boil for another 2 minutes & stir again.

Put on the cover & reduce the heat to the lowest. Simmer the rice for another 4-5 minutes. Off the heat & let the rice settle for another 5-10 minuted before serving as this will make the rice fluffy. If you serve the rice immediately after you switch off the heat, the rice will be very sticky.

When rice is cooked, dish out to serve with a sprinkling of shallots, cashew nuts, raisin and garlic.

Moist Chocolate Cake

My family loves this chocolate cake as it is moist & not crumbly. Ingredients:

• 1 1/4 cup plain flour
• 1/4 cup cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 2 tbsp hot water
• 1 tsp instant coffee powder
• 1 cup sugar
• 2/3 cup butter
• 2 eggs
• 1 tsp vanilla essence
• 3/4 cup water

Method:

Sift together the flour, cocoa powder, baking powder and baking powder. Set aside.

Dissolve the coffee with hot water. Set aside.

Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water. Start and end with the flour mixture. Pour the batter into a greased baking pan. Bake at 175 degree Celcius ( 150 degree Celcius if you oven is fan assist oven) for 45 minutes or until a skewer inserted comes out clean.

Pie Tee

Ingredients:

Pie Tee Shells

• 100g plain flour
• 1 tbsp rice flour
• 1/4 tsp salt
• 1 egg, beaten
• 190ml water

Filling:

• 300g yam beans, shredded
• 50g carrots, shredded
• 2 tbsp dried prawns, finely chopped
• 2 tbsp oil
• 1/2 tsp chopped garlic
• 1/2 tsp chopped shallot

Seasoning:

• 1/4 tsp salt
• 1 tsp sugar or to taste
• 1/8 tsp pepper
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• Chilli sauce dip

Chilli sauce dip:

• 3 red chillies
• 3 bird’s eye chillies
• 1 calamansi lime, seeds removed
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tbsp lime juice

Method:

Pie Tee Shells

Put sifted flours into a small mixing bowl. Add egg and salt and pour in water gradually to make a smooth and runny batter. Strain the batter to remove any lumps. Leave aside to stand for 30 minutes. Heat oil in a deep saucepan. Heat the pie tee mould in the hot oil for 1–2 minutes. Remove the hot pie tee mould and dip into the batter. Then dip the mould back into the hot oil and keep it there until pie tee is golden brown. Loosen the pie tee gradually until it slips away from the mould. Remove the pie tee cases and drain well on absorbent paper towels. When cool, store in an airtight container to retain crispiness.

Filling

Heat oil in a wok and fry garlic, shallot and dried prawns until fragrant. Add yam beans, carrot and seasoning. Stir and cook, tossing the vegetables well until almost dry. Dish up and cool completely. Serve pie tee shells with the filling topped with a little chilli sauce and some chopped spring onion.

Kuih Bahulu

Kueh bahulu is a perennial favourite among Malaysians of all ages. It's soft and slightly dry texture goes very well with black coffee. Kueh bahulu comes in different shapes, but the popular ones are the goldfish and the button (see picture right).


Ingredients:

• 3 large eggs
• 100gm sugar
• 1/2 teaspoon vanilla essence
• 100gm plain flour
• 1 tablespoon tapioca flour
• 1/4 teaspoon baking powder
  

Method:

Sieve wheat and tapioca flour together with baking powder. Whisk the eggs and sugar until stiff and pale in colour. Add the vanilla essence. Fold in sifted flour in 3 batches with the egg batter.

Preheat oven to 220 degrees Celsius. Lightly grease the mould (to prevent the bahulu from sticking) and spoon in batter. Do not fill to the top. Bake bahulu for about 10 minutes.

Alternatively, you can bake bahulu the traditional way – using charcoal fire. You have to place the hot coals on top of and under the mould.

Japanese cotton cheesecake

I always been craving for the fluffy Miki Ojisan Cheesecake which can be found in Sogo. Well… I made one of such cake a weekend ago. The colour of the cheesecake is nice and it is moist, cotton-soft and fluffy.



Ingredients:

• 160g cream cheese
• 25 g butter
• 120g milk
• 40g plain flour
• 30g corn flour
• 4 egg yolks
• 1 tbsp lemon juice
• 4 egg white
• 1/2 tsp cream of tar tar
• 120g sugar
• a pinch of salt

Method:

Preheat the oven at 160 degrees Celsius. Melt the butter, cream cheese, and milk on a double boiler, leave to cool. Once cool, add in both the flours and mix till well combine. Then add in the egg yolks and lemon juice and mix till well blended.

In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add in the sugar and continue beating until soft peaks form, and the mixture is glossy.

Slowly fold in the egg white batter into the egg yolk mixture, 1/3 at a time, until incorporated. Pour into an 8 inch springform tin and bake in a waterbath for 40-45 min or until cooked when inserted with a skewer. Remove from the mould immediately to prevent the cake from sinking. Mixed the apricot jam with a bit of water and warmed it in the microwave. Brush the apricot jam all over the top of the cheesecake to give it a glossy finish.

Chicken in tomato & butter gravy

Ingredients:

• 500g -600g chicken breast; cut into bite size pieces
• 4 tbsp tandori paste
• 200ml fresh cream
• 120g butter
• salt to taste
• 1 tsp sugar
• 1 handful fresh coriander leaves; chopped

Tomato gravy:

• 1 can of chopped tomatoes
• 1 onion, diced
• 1 tsp chili powder, reduce if you do not want it too spicy
• 1/2 tsp turmeric powder
• 2 tbsp coriander powder
• 2 tbsp garam masala

Method:

Marinate chicken pieces with the tandori paste over night and cook in oven for 20-30 minutes at 180º C. This makes the chicken tender and allow it to absorb the tandori flavour.

In a pot, heat 3 tbsp oil & add in the onions. Fry till soft and add in the chopped tomatoes. Add in the chilli powder, coriander powder, turmeric and garam masala. Mix well & let it boil for about 2 minutes. 

Add in the butter to the tomato gravy. The  add in the chicken,  fresh cream, chopped coriander and sauté well & let it in a quick boil.

Garnish with a touch of fresh cream and chopped coriander. Serve immediately

Opor Ayam (Opor Chicken)

Ingredients:

• 6-7 chicken drumstick/chicken bite size pieces
• 200ml coconut milk
• 1 stalk lemon grass, bruised
• 3-4 lime leaves (limau purut leaves)
• salt to taste
• 1 tbsp sugar

pound very finely together:

• 3-4 red chillies
• 5 sliced galangal (lengkuas)
• 3 sliced ginger
• 4 candle nuts (buah keras)
• 6 shallots
• 3 cloves garlic

add in:

• 4 tsps corainder powder
• 1/2 tsp cumin powder
• 1/2 tsp pepper
• 1 tsp turmeric powder
• 1/2 cup of water

Method:

Over high fire, heat the wok until hot. Pour in 4 tbsp cooking oil, lower fire to a medium heat. Add in the pounded spices and lemongrass. Stir for 2 minutes, add in 5 tbsp coconut milk and simmer for another 2 minutes. Stir continuously for a smooth gravy.

Add in the chicken, the remaining coconut milk and stir fry for another 5 minutes. Finally add in the water, sugar, salt and lime leaves. Bring to boil and then simmer, uncovered, until the chicken is tender. Serve with hot white rice.

Steamed Sago with coconut

Ingredients:

• 250g sago, washed and soaked in water for an hour and drained
• 200g grated young coconut
• 1/4 tsp salt
• 120g sugar
• 1/2 tsp pandan paste or 1 tbsp pandan juice
• few drops of red colouring
• banana leaf, cut into 9" round and lighty greased

Method:

Boil water in steamer over a high heat.

Combine sago, sugar, salt and coconut. Divide into 3 equal portions. Mix one portion with pandan paste or juice, the other with red colouring, leaving one portion plain.

Line the base of a 9" round cake tin with the greased banana leaf. Spread the red sago mixture evenly in the tin and press lightly with a spatula. Place the cake tin in the steamer and steam for 15 minutes until sago is transparent. Add the layer of plain sago to the steamed sago and steam again for nother 15 minutes until the sago is tranparent. Repeat the process with the green portion.

When cooked, remove the tin from the steamer and cool cake completely before cutting into diamond shapes.

Singapore Fried Noodles

Ingredients:

• 375g rice vermicelli (meehoon), soaked
• 4-5 tbsp oil
• 3 eggs, beaten
• 1 small onion, sliced
• some char siew, sliced (optional)
• 150g diced chicken meat
• 150g raw prawns (optional)
• 8 medium size button mushroom, sliced
• 3 cloves of garlic, minced
• 150g bean sprouts

Mixed well:

• 1 tbsp curry powder
• 2 tbsp light soy sauce
• 2 tbsp worcestershire sauce
• 1 tsp sesame oil
• 1/3 cup of tomato ketchup
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup of water

Method:
Soaked the rice vermicelli in water until soft (at least for about 30 minutes) and drain well.
Heat 1 tbsp of oil and scramble the beaten eggs, remove and reserve a side.
Heat the remaining oil, fry the garlic until fragrant. Add in the chicken meat & fry until cook. If you use prawns add in the prawns & stir quickly as you do not want to overcook the prawns.
Add in the noodles & the mixture & stir to ensure that the noodles & the mixture is well coated. Add in the mushroom & also the onions. Cook until the noodles has absorbed all the mixture and then add in the scramble eggs. Mix well. Then add in the bean sprouts and for another 3 minutes.
Dish out and serve.

Chocolate Ripple Cake

Ingredients:

• 185g butter
• 11/4 cups castor sugar
• 3 eggs
• 11/2 cups plain flour
• 1/2 cup self raising flour
• 2 tbsp milk
• 2 tbsp cocoa powder
• 1/4 cup milk, extra

Method:

Grease a 20cm baba/angel pan

Cream butter and suga in a bowl until light and fluffy. Beat in eggs one at a time, beat until combine. Transfer mixture to a large bowl. Stir in half the sifted flours and half the milk, then stir in the remaining flours and milk.

Blend cocoa powder with extra milk, stir until smooth with 2 tbsp of the cake mixture. Fold chocolate mixture lightly through cake mixture o give rippled effect. Spoon into prepared pan, smooth top slightly.

Bake in pre heated oven for about 40 minutes at about 170 degress Celsius. For convection oven the heat should be at about 190-200 degrees Celsius. Turn to the wire rack to cool. Dust with icing sugar before serving.

Sago Gula Melaka

This is a very easy & delicious dessert/pudding.

Ingredients:

• 2.5 liter of water
• 200g pearl sago, rinsed & drained
• 250g gula melaka
• 1/3 cup water
• 1 big can of coconut milk (about 400ml)
• a pinch of salt

Method:

Bring 2.5 liter of water to boil in a big pot. Gradually stir in the sago so that it does not clump. Return to a boil, reduce heat to low. Sook until the sago turns translucent, stirring occasionally for about 30 minutes. Drain the sago in a strainer and run over cold water to wash away the starch. Pour the sago into a mould or 4-5 individual mould & refrigerated overnight.

Break the gula melaka into small pieces. Put into a bowl & add in 1/3 cup of water. Put into the microwave for about 1-2 minutes each time until the gula melaka dissolved. Strain through a sieve to remove grit.

Pout the coconut milk into a bowl & add in a pich of salt. Put inthe microwave for 1 minutes.

Unmould the pudding, serve with coconut milk and the gula melaka syrup separately for each person to pur over their serving