The return of What Have You Made

[Janny]

Jojo
Just had a couple days ago and you are craving for it again? Wow!
I made only 1/4 of the actual recipe and now struggling to eat it. Hubby won't eat slimy food like that . so it is either to my tummy or to the garbage bin.

[lynda]

admin said:

Lynda
Daun salam is indonesian bayleaf. Some western cookbooks suggest replacing it with bayleaf, but the smell is totally different. Maybe you can find daun salam in malay market ? I got mine here from Indonesian store, both in dried form and frozen form. Sometime instead of daun salam I use daun jeruk purut (kaffir lime leaves) - nice smell also

Thanks Janny.
Have enquired from the malay sellers and surprisingly no one have any idea.

[edith]

Jan, some time back, I was given a big bag of bay leaf from my Filipino friend.

I ran out the other day and went to Mustafa to get a packet. But somehow, it taste funny/different.

Is there a difference between the two origins?

[lilyng]

jan and jo

i too like to make mua chee and i follow amy beh's recipe but i will give the cooked mua chee a few spins in the cake mixer with the paddle to introduce some air. it will be lighter.

[Janny]

Yes, Edith
There are Indonesian bay leaf (daun salam), Indian bay leaf and western bay leaf. I posted the pictures before at KC. I will try to search for pictures and post them here too.
If any of you want daun salam (Lynda?) pm me your address. I should be able to send across a big packet of dried one and that would last you for a year or two.

[Janny]

lynda said:

admin said:

4

Thanks Janny.
Have enquired from the malay sellers and surprisingly no one have any idea.

Maybe it is exclusively used in Indonesian cooking huh. And funny how it is easier to find Indonesian supplies here in Melbourne than in Singapore, including jars of ready made sambals. Maybe Indonesia - Singapore is too close to be considered profitable to import food products.

[Janny]

Very pretty, Lynda. So which recipes are you using? I am thinking of using Oopps's pastry case as her picture at Jo's forum was so beautiful.

[lynda]

Thanks Janny. The pastry is from Elaine and TrishaRatna, but with a few modifications.
Ingredients for Pastry:
70g butter
55g margarine
300g plain flour
1 egg- lightly beaten

Use the rub in method. Do not over knead. Chill for 40 mins.


p/s: just paid a visit to Oopps's webshots...Wah.. Very Nice

[min]

Lynda, your red bean soup will be so comforting for us here in winter.

[lynda]

Thank you Min. Notice that I add in dried mandarin orange peels to give the oomph flavor. Don't throw away the peels after eating the fruits. Place it under the hot sun to dry completely. Keep in an air tight tin for future uses.

[lilyng]

lynda,

when you use the mandarin orange peel, do you scrape away the white pith, if not does your soup have a tinge of bitterness.

[Janny]

I used purchased orange peel for my lek tau suan, and it was bitter

[kirsten]

Nothing 'special'....baked a chocolate cake for my friend's kids who are visiting from Vietnam. (Taste-wise, I hope they like it )

[lynda]

lilyng said:

lynda,

when you use the mandarin orange peel, do you scrape away the white pith, if not does your soup have a tinge of bitterness.

No, there is no bitterness at all. Funny, this is the first time I heard about this.

Just remember to bring in the peels during the evening and put out to dry under the hot sun. Don't let the peels get wet. The drying process depends on the hot weather.

[lynda]

Kristen,
That's a lovely chocolate cake. Care to share the recipe? Thanks.