Desserts, Malay, Snack

Suji (Semolina) Pudding My Way

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I’ve shared a post about making semolina pudding or suji in Malay. Quite similar to a rice pudding except this uses semolina flour. Today, because the water was too hot, the semolina quickly turned quite lumpy. I used a whisk and when it’s all done, poured the mixture through a sieve. Voila! Very smooth and creamy pudding.

For the final touch, I had the trail mix a friend got for me. Healthy and raw. I made it more delicious (and unhealthy!) by frying handfuls in good quality butter (Lurpak, in this case). After that, chill in the fridge or eat warm.

Recipe
1. Bring 4 Ikea sized mugs of water in a Corningware to a simmer.
2. Add 1 Ikea sized mug of semolina and 1 Ikea sized mug of white sugar (not totally full for sugar, make it 4/5 mug) and 1 whole can of full fat evaporated milk.
3. Stir to thicken and slowly add 1 more Ikea sized mug of hot water to achieve a smooth and not too thick consistency. It should coat the back of a wooden spoon nicely. Add a bit of yellow food colouring and some rose water essence, or vanilla if the former is unavailable.
4. Fry in butter nuts and raisins of choice.
5. Sprinkle over and chill.
6. If mixture has lumps, sieve mixture for a smooth consistency.
Salads and Vegetables, Uncategorized

Mushy Peas

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Remember my post on Covent Garden’s fish and chips? Well, from time to time, I’ll think about it.😂 But today, because of The Boy’s insistence to make him fish and chips, I decided to make it the whole works.

It’s so easy to make. And delicious to boot, except that I have two girlfriends who loathe peas, so I am guessing there are a lot more pea haters out there.

It’s all about boiling, adding, blitzing and voila! Creamy and flavourful super sweet peas!

1. Boil: Peas

2. Add: butter, cream, white pepper, sea salt

3. Blitz: not too smooth unless you like it that way. It’s not creamed peas, it’s mushy peas! 😂

For tonight’s dinner, it’s battered salmon. Delish!

Salads and Vegetables, Sides

Roasted Peppers in Olive Oil

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I’m sad that a place I’ve been going to yearly for years has closed down because the entire building it was on got en bloc. Goodbye my dearest Porta-Porta.

And suddenly I felt sad also for losing my favourite Italian starters. So I decided to try and make one of them – masserated in good pure organic olive oil roasted peppers.

In a pan roast peppers till soft and skin blackened.

When cooled, remove skin. Cut into strips and then place in a jar. Add sea salt generously and then pour oil over. Leave in fride (just because Singapore is so very hot now, nothing can stay good out).

Later I’ll see if I can get some great ciabatta to go with this.