The Singing Horse

Southeast Asian cuisine:  Sweet Coconut Crêpe with Caramelised Palm Sugar and Shredded Coconut (Kuih Dadar / Dadar gulung) My OH grated a whole coconut to make a Southeast Asian dessert:  Onde-onde  and we had leftover shredded coconut. That was when we decided to make another traditional Southeast Asian dessert. Kuih Dadar is sweet coconut crêpe fragranced with pandan filled with caramelised palm sugar and  shredded coconut.  It's usually served straight after they are cooked or warm.  The recipe was adapted from Rasa Malaysia .  Scroll down for the recipe. Gastronomía del sureste asiático: Crepes dulces  de coco rellenas de azúcar de palma y coco rallado Después de rallar  un coco fresco entero para hacer  el  onde-onde , tenemos el coco fresco rallado  sobrante.  En lugar de hacer más de eso, decidimos hacer las crepes tradicionales del sureste asiático.  El kuih dadar es crepes dulces de coco con pandano, rellenas de azúcar de palma y coco rallado.  Se suele servir en seguida o

Penang cuisine : Indian  Sweet Fermented Rice and Coconut Milk Hoppers (Apom / Appam)   These Indian sweet fermented rice and coconut milk hoppers ( Apom / Appam ) seem to be only available in Penang and nowhere else in Malaysia which is why I have categorised it under Penang cuisine. They are usually served on its own. The hoppers are crispy whilst the centre is fluffy. When my OH was young in Penang, he would have these sweet apom from the hawkers for snack almost everyday. He has tried making them in the UK but failed because 1, we don't have a gas hob; 2, we didn't have the apom wok and 3, the batter didn't ferment properly. Problems solved! 1, we use a portable gas stove; 2, a friend in Malaysia bought and posted the apom woks to him in Manchester and 3, he has become patient and waited for the batter to ferment properly. The recipe was adapted from one of his Malaysian Indian friends. Scroll down for the recipe. Gastronomía de Penang:  Crepes dulces de India de arr

Chinese Cuisine: Steamed  Mixed Vegetables Bun  ( 菜包) Baozi  (包子) is steamed buns; sometimes plain or with filling and it's part of  dim sum  variety. My first steamed  bao -making adventure was  Salted Egg Custard Bun (奶黄包 /  nai wong bao ) but I was  disappointed with the appearance of the buns which didn't look like the ones from  dim sum . The problem was inactive yeast. Now, I do a test to check if the yeast is active before making baos . These Mixed Vegetables B uns ( 菜包)  are very soft and fluffy with slight sweetness and t hey are lovely for breakfast and/or for lunch. Scroll down for the recipe. Gastronomía de China: Pan relleno de verduras al vapor   El  baozi  (包子) es un tipo de bollo de pan cocido al vapor sin o con relleno y es una variedad de  dim sum . E l pan relleno de huevos de pato al vapor  (奶黄包 /  naihuangbao )   fue m i primera aventura hacer el baozi  pero me decepcionó la apariencia de los baos porque no me parecieron los bollos de pan para dim sum. El

Southeast Asian cuisine: Pineapple Tart (黄梨酥) I learnt about this Southeast Asian Style Pineapple Tart (黄梨酥) when my OH and I celebrated our first Chinese New Year together few years ago. This pineapple tart is filled with homemade pineapple jam; it's more like a cookie and could be shaped in many ways. I don't have the special tool to make pineapple roll so I chose to make it into a simple ball shape with lines looking like Pineapple Bun (菠蘿包). Pineapple tart is different from Pineapple Cake (鳳梨酥) which is very popular in Taiwan. The recipe was adapted from Nasi Lemak Lover . This recipe is less complicated and it's one of my favourite snacks now. Scroll down for the recipe. Gastronomía del sureste asiático: Galletas de piña Me enteré las galletas de piña (黄梨酥) cuando mi novio y yo celebramos nuestro primer año nuevo chino juntos hace unos años. Estas galletas rellenas de mermelada de piña casera son menudo en formas diferentes: enrolladas, bolitas y etc. Sin embargo, no t