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Malaysian Food Blog, Travel, Diving & More

Category / Snacks

When I was a student in the States years ago, I remember one of the things we always struggle to find when it comes to cooking ingredients is santan, or coconut milk.

I mean, if you’re a Malaysian, you got to have curry, and to make curry and a host of other Malaysian dishes, santan is often a key ingredients. Back in the days, we had to substitute santan with milk, so  you can imagine how happy I would have been if I had access to something like S&P Santan instant coconut cream powder back then.

S&P Santan and other products at the cooking workshop
S&P Santan and other FFM’s sponsored products at the cooking workshop

A couple weeks ago, I was invited to attend the I love S&P Santan Cooking Workshop with Chef Andri to check out some of the products from S&P Industries as well as getting our hands wet at the kitchen learning from the good chef in making three different dishes.

Lex from KampungBoyCityGal and I are in the same team
Lex from KampungBoyCityGal and I are in the same team

A little bit on S&P Industries Sdn Bhd.

S&P Industries is the pioneer in coconut milk powder manufacturing in Malaysia since 1983 and is the world’s largest producer of coconut milk powder with distributions to more than 40 countries.

Their Santan Instant Coconut Milk Powder is made 100% from fresh coconut, does not have preservative or artificial coloring.

The coconut milk powder comes in 50 gram sachets in original, omega, & pandan. They also have coconut milk coming in 200 ml and 1 liter packs.

working on our first appetizer dish
working on our first appetizer dish

We had a lot of fun at FFM Marketing’s kitchen with the lively Chef Andri showing off his three recipes – an appetizer, a main dish, and a dessert.

I really liked how versatile the coconut cream powder was, it is very easy and convenient to use compared to traditional method. Simply add in the powder while cooking and let it dissolve. The S&P Sejati Desiccated Coconut also came in very handy for making desserts and other dishes, the longer shell life is most helpful too.

With Lex from KampungBoyCityGal as my partner (we called our team Kampung Utara), we competed with other teams in creating these dishes, and although we did not win, I think we can claim that we made some of the best looking dishes among the contestants. If you aren’t the best, try to look the best, right?

I also like the choice of venue, the FFM cooking facility located at Sungai Buloh is really well equipped. In fact we were the first group of people to get to use it. The venue is open to rental too, do contact marketing@ffmb.com.my or 03-61457888 for inquiries.

The recipes from Chef Andri are shared below so you can give them a try at home.

For more information on S&P Santan, check out www.spfood.com and www.facebook.com/SPISantan

here's our spinach broccoli coconut soup (nice plating?)
here’s our spinach broccoli coconut soup (nice plating?)

Spinach Broccoli Coconut Soup

Ingredients:

  • 50 gram fresh baby spinach
  • 100 gram fresh brocolli, cut into florets
  • 25 gram butter
  • 1/2 red bombay onion, chopped
  • 2 nos garlic, crushed
  • 2 cups vegetable stock
  • 50 gram S&P Santan Instant Coconut Cream Powder
  • pinch of salt, pinch of nutmeg powder, pinch of white pepper powder

Cooking Instructions:

  • Rinse fresh baby spinach leaves, shaking off excess water. Melt butter in large sauce pan t medium heat. Add onion and garlic, saute for 3 mins of until tender.
  • Add vegetable stock, let boil and add broccoli. Put heat at low temperature and simmer for 3 mins or until broccoli is tender. Add fresh baby spinach and cook till just soft. Let cool for a while.
  • Using a food processor, process soup until smooth. Return soup to sauce pan and place over medium heat.
  • Add S&P Santan Instant Coconut Cream Powder, nutmeg powder, and white pepper. Bring to gentle simmer. Ladle into cups and served with Massimo Wheat Germ garlic bread.

baked cajun chicken wings, with S&P Pandan Santan Coconut Cream Powder
baked cajun chicken wings, with S&P Pandan Santan Coconut Cream Powder

Baked Cajun Chicken Wings

Marination:

  • 3 pairs of chicken wings
  • 1 teaspoon Krystal Pure Sunflower Oil
  • 2 teaspoon cajun spice
  • 1 teaspoon chopped fresh curry leaves
  • pinch of salt

Coconut Pandan Cheese Sauce:

  • 1 tablespoon butter
  • 1 tablespoon Blue Key Superfine Flour
  • 2 cups vegetable stock
  • 50 gram S&P Pandan Santan Coconut Cream Powder
  • 2 tablespoon grated cheddar cheese
  • pinch of nutmeg powder, pinch of salt

Garnishing: 1 tablesppon grated parmesan cheese (sprinkle)

Cooking instructions:

  • Clean chicken wings and marinate, keep chill for 30 minutes
  • Meanwhile, preheat sauce pan with low to medium heat and put in butter. Let it melt and add Blue Key Superfine Flour. Mix well with a balloon whisk until smooth.
  • Add in vegetable stock, whisk well and add in S&P Pandan Santan Coconut Cream Powder, whisk until warm but not boiled.
  • Add in nutmeg powder, grated cheddar cheese and grated parmesan cheese, stir well until thicken. Turn off heat and put aside.
  • Preheat oven to 170C and preheat frying pan with medium heat  and seaf the marinated wings until golden brown.
  • Put seared wings on oven tray and bake for 15 mins.
  • Spread coconut pandan cheese sauce on plate and arrange the baked wings, sprinkle grated parmesan cheese on top.

Cavendish coconut fritters, with S&P Santan Sejati desiccated coconut
Cavendish coconut fritters, with S&P Santan Sejati desiccated coconut

Cavendish Coconut Fritters

Ingredients:

  • 1 Cavendish banana, peeled and sliced to 3
  • 2 cups Seri Murni Cooking Oil for deep frying

Batter:

  • 1 cup Blue Key Self Rising Flour
  • 1/4 teaspoon bicarbonate of soda powder
  • 1 cup soda water

Dry Coating:

  • 1 cup S&P Santan Sejati Desiccated Coconut
  • 1 cup Blue Key Superfine Flour

Caramel Sauce

  • 1/2 cup brown sugar
  • 1 tablespoon cooking cream
  • 50 gram butter
  • 1 drop Star Brand Artificial Banana Flavor

Garnishing:

  • fresh mint leaves
  • toasted dessicated coconut-sprinkle
  • vanilla ice-cream to serve

Cooking Instructions:

  • Preheat sauce pan at medium heat to make caramel sauce, stir the sugar, cream and butter, stir well for 4-5 minutes for until smooth. Then drop Star Brand Artificial Banana Flavour and stir well.
  • Sift the Blue Key Self Raising Flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
  • Spread S&P Santan Sejati Desiccated Coconut and Blue Key Superfine Flour over separate plates.
  • Preheat saucepan at medium heat with Seri Murni Cooking Oil. Roll 3 pieces of banana in flour and shake off excess. use bamboo stick and dip in batter, then roll in desiccated coconut to coat.
  • Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel.
  • Spread the caramel sauce over a serving plate and arrange the fried bananas, put vanilla ice cream at side and garnish with fresh mint leaves and sprinkle toasted desiccated coconut.

Do you love cooking and have some awesome recipes to share? You might even get to win cool prizes!

keep calm and share your recipes

Just share your very own recipes using S&P Santan products and stand a chance to win attractive prizes.

Head on to S&P Santan Facebook Page to find out more.

During my stay in the US of A for more than 4 years, I’ve came across a few local dishes that were new to me. While there are many famous American dishes such as steak sandwich, clam chowder, good old fashion hot dogs and such that you can find in many restaurants, there are some that for all practical reasons, you hardly get them outside the country unless you make them yourself.

One of these dishes is a party snack called devil’s egg, and I’m going to show you how to make them.

first, make some hard boiled eggs
first, make some hard boiled eggs

I made these for a home BBQ session with the Maldives diving friends and some colleagues a few weeks ago and the reception was pretty good. It would have been better if I didn’t have to substitute paprika with curry powder, but sometimes you have to make do with what’s available in the kitchen.

Anyway, here goes.

Ingredients:

  • chicken eggs (I made 14)
  • 1/2 cup mayonnaise
  • 2 tablespoon mustard
  • salt & pepper to taste
  • paprika for garnishing
  • 2 tablespoon sweet pickle relish (optional)

remove egg yolk & mix with seasoning
remove egg yolk & mix with seasoning

Instructions for hard boiled eggs:

  • put eggs in a pot of cold water (cover up the eggs by 2 cm), this prevents egg from cracking
  • adding a pinch of salt will allow easier peeling of egg shell later
  • bring to boil
  • cover the pot and turn off heat wait for 12 minutes
  • remove egg and peel the egg shell under cold running water

Instructions for devil’s egg:

  • cut eggs in halves
  • remove egg yolks and place in mixing bowl
  • add mayonnaise, mustard, and pickled radish (optional) to egg yolk, and mix with a fork
  • add salt & pepper to taste
  • carefully fill egg whites evenly with mixture
  • garnish with paprika, and you’re done

mix it back and sprinkle some paprika, serve!
mix it back and sprinkle some paprika, serve!

As this is not a hot dish, you can keep it in the fridge and prepare it earlier before the party starts, best consume within the same evening though.

Enjoy! Check the category list under “cooks” for more easy cooking recipes from yours truly.

If you love milk, this is a traditional snacks from the Philippines you must try. I make a point to always buy back at least a box of Yema Tower whenever I travel to the Philippines (in addition to pork rind and garlic chips)

Yema Tower from Philippines
Yema Tower from Philippines

Towers of Yema is basically made from evaporated milk. In fact, you can supposedly make this at home by slowly boiling evaporated milk in low fire until most moisture is removed, then perhaps try to shape it ala playdoh style.

The thing is soft, sweet, and carries a strong milky taste to it. I often eat too many of these in a single seating, it’s like a dog/cat treat for human. I can’t imagine it’s terribly good for your teeth though.

this goes very well with coffee
this goes very well with coffee

I also find that this Yema tower thing is awesome with coffee, especially black unsweetened Americano. The sweetness of the treat really compliments coffee real well.

Damn it, I need to find me some Yema Towers.

Aprilia Shiver 750

On a completely unrelated note, I’ve traded in the old faithful RS 250 to a new Aprilia Shiver a couple months ago. I present to you, my Red Italian Lady, my daily driver to work.

If you wonder why some people choose to ride despite the inherently higher risks, ask yourself if you’ve seen a bike parked outside psychiatrist’s office?

Happy weekends!

Chef Wan is my favorite Malaysian celebrity chefs of all. The man has arguably done the most for Malaysian cuisine than anyone ever had. I was genuinely proud when I saw his cooking show on TV when I was in Vietnam.

The man is my hero.

Chef Wan went around and gave tips to the contestants
Chef Wan went around and gave tips to the contestants

I finally got to see the man in real life a couple Saturdays ago during Pencarian Chef Selebriti 2 dan Gas PETRONAS event. Together with Petronas Dagangan Berhad‘s Nik Faizanira Nik Affandi, and Berita Harian‘s Jami’ah Sokri, they were the panel of judges for the event.

Pencarian Chef Selebriti 2 with Petronas Gas and BH at the Curve
Pencarian Chef Selebriti 2  Berita Harian dan Gas PETRONAS at the Curve, Damansara

Before I got ahead of myself, Pencarian Chef Selebriti 2 BH dan Gas PETRONAS is the second year of the unique competition that has the aim to find chefs who has interesting personality, highly eloquent, and be able to communicate and capture audience with his/her culinary knowledge. Of course, one must also be able to cook up great dishes.

Our hosts of the day were two very funny guys – Angah Raja Lawak and Mie Raja Lawak.

Mohd Zamri bin Sahari, the emcees, Kamarudin bin Dali, Riza bin Ismail
Mohd Zamri bin Sahari, the emcees, Kamarudin bin Dali, Riza bin Ismail

The competition was separated into two main categories – individual and professional. Kimberly and I attended the event just as the professional category was getting started.

These were the three finalists

  • Mohd Zamri bin Sahari, 25, Culinary lecturer and freelance chef
  • Riza bin Ismail, 28, Executive Chef
  • Kamarudin bin Dali, 38, Hotel Chef

and they had one hour to prepare an appetizer and a main dish
and they had one hour to prepare an appetizer and a main dish

The chefs were given one hour to come up with an appetizer and a main dish to impress the judges. Ample ingredients were given, which includes seafood, vegetable, meat, mushroom, seasonings, and so on. Blender, pots, pans, knife and all other necessary kitchen utensils were available as well.

While there’re kitchen helpers for the individual event, professional chefs had to do it all by themselves.

Ayu OIAM, Baby Shima, and Adam AF were among the performers
Ayu OIAM, Baby Shima, and Adam AF were among the p performers

While the contestants were busy cooking, we were entertained by Ayu OIAM, Baby Shima, and Adam AF. Chef Wan also went around to the contestants to give advice and asked questions as well.

An hour later, all three chefs successfully completed their two dishes each.

a photo with the contestants and judges, before tasting begins
a photo with the contestants and judges, before tasting begins

Then there’s judging time, and boy was Chef Wan an awesome judge.

He was harsh, to the point, and absolutely non-nonsense in his criticism to each dish and the contestants. It was a bit like Simon Cowell, except maybe with even more drama.

Case in point – “if orang mat salleh eat your under cooked potato, they’ll throw it to you”.

To be fair, he also gave some very good advice. If anything, I am now even more impressed with Chef Wan.

Chef Wan was harsh, to the point, and very very good in his critics
Chef Wan was harsh, to the point, and very very good in his critics

Among the dishes mussels in Thai sauce (which was criticized by Chef Wan for deviating away from 1Malaysia theme), salmon with begedil, deep fried tiger prawns, roti jala and so forth. They were beautifully decorated.

and here are your winners! congratulations
and here are your winners! congratulations

At the end, Mohd Zamri bin Sahari was crowned as the champion. His bergedil with pan seared salmon was praised by Chef Wan, and on top of that, I thought he was the most eloquent among the three contestants as well. The prize was RM 10,000, and a 6 month contract for Berita Harian penning the cooking column.

Riza bin Ismail and Kamarudin bin Dali came in as 2nd and 3rd place.

In the individual category, Chua Tor Aik won the top prize, while Azman Abu Samah and Rosni binti Johari were 2nd and 3rd.

I wish the best to the winning chefs and to the runner ups, there’s always next year.

After the event I tried to replicate the winning main dish – bergedil with pan seared salmon. It turned out to be a pretty simple dish to make, and one that wasn’t bad at all when it comes to taste as well. Check out the video!

Last Monday I took a day off to take advantage of the Tuesday holiday for a pro-longed weekends (man I can get used of that 3 day work week) and attended a cooking demo at Le Meridien KL.

It was part of the “Experience Vietnam” promotion at Latest Recipe that runs from 16-22 May, 2011. Three chefs from Sheraton Saigon  – Chef Tran Cong Tien, Chef Nguyen Thi Duy and Chef Bui Van Tien Dong flew all the way here to KL to infuse the restaurant with some true blue (or red?) Vietnamese cuisine, and of course, to share a few recipe with us.

vietnamese girls serving spring roll
yes, these are real Vietnamese ladies too.

I’ve always been a fan of Vietnamese food ever since the university days in the States, and having traveled to Saigon for 9 times over the last 7-8 years or so, this brand of South East Asian cuisine isn’t exactly very foreign for me.

Yet, this is the first time I learn how to make a real Vietnamese Sping roll. It turned out to be really simple, you can source all the ingredients locally and make yourself some authentic Vietnamese spring rolls too!

making a vietnamese spring roll
making a vietnamese spring roll

Here’s the ingredients to make 20 spring rolls:

  • 20 pieces of rice papers
  • 80 grams of lettuce
  • 25 grams of your favourite Vietnamese herbs (basil and chives usually)
  • 70 grams of carrot, sliced in strips
  • 200 grams of fresh rice vermicelli (they use the thick version, i think mee hun might work too?)
  • 20 pieces of blanched prawns, peeled & halved

Then the ingredients for dipping sauce

  • 50 grams of tamarind pulp
  • 50 ml of hot water
  • 40 grams of dried mung bean
  • 60 ml of tepid water
  • 200 grams of preserved soya bean
  • 50 ml of corn oil (or any cooking oil)
  • 10 grams of chopped garlic
  • 60 grams of sugar

we got our hands dirty, and our cooking skills upgraded :D
Kim and I got our hands dirty, and our cooking skills upgraded :D

The steps in making the Vietnamese spring roll is surprisingly easy:

  • wet the rice paper on one side with hand, but careful not to drench it
  • apply a piece of lettuce, then 2 basil leaves, a few strips of carrot, then some noodle
  • next fold the rice paper from both sides, then roll up from bottom until you just cover the ingredients
  • at this point put 2 pieces of shrimp on top, a piece of chives, and continue to roll the spring roll till complete

The last step separated out for mainly aesthetic purposes, so you can clearly see the shrimps through the translucent rice paper. Brilliant, I always wonder how they made it that way. Now I know. :D

chef Tran Cong Tien and team making Bo La Lot
chef Tran Cong Tien and team making Bo La Lot (beef in fragrant leaves)

While you can consume the spring roll as is, they are best served with the soya bean dipping sauce, and here’s how you make them:

  • Stir in tamarind pulp in 50 ml of hot water, then strain through a fine sieve and set aside.
  • Steam the mung beans with 60 ml of water for about 20 minutes then blend together with the steaming water to form smooth paste. Set aside.
  • Blend the soya bean into a smooth paste. Set aside.
  • Next, heat up the oil in a pan, sautee the garlics till golden and throw in tamarind pulp paste, mung beans paste and soya bean paste. Stir till combined.
  • Simmer for 10 minutes till mixture thickens.
  • Remove from heat and allow to cool down before storing in fridge. This dipping sauce can be kept for up to a week

Cheo Troai Noouc (the dessert), Haze, Chef Antoine, Ciki
Cheo Troai Noouc (the dessert), Haze, Chef Antoine, Ciki

The good chefs from Vietnam also taught us how to make one of the most iconic Vietnamese food – Bo La Lot (grilled beef in fragrant leaves), and the dessert by the name of Cheo Troai Noouc (sticky rice dumpling with green bean filling and ginger syrup). I didn’t get a chance to try how to make those, but perhaps one day!

map to Le Meridien at KL Sentral

Address:
Le Meridien
2 Jalan Stesen Sentral,
Kuala Lumpur 50470

GPS: 3.135631,101.686476
Tel: 03-2263 7888

On an unrelated note, there’s a great deal over at MilkADeal that shouldn’t be missed! Xiao Fei Yang steamboat for RM 40 instead of RM 107.80 and good for 4 pax to enjoy!

xiao fei yang at MilkADeal

The deal includes a dry pot of fish ball, pork intestines, deep fried pig skin, pig stomach, fried fish maw, foo chuk, vegetables + 4 boiled rice. You can check out my review of Xiao Fei Yang at the Pudu branch. This deal is for their newer Damansara Utama branch. Head over to check out the deal and grab it before it expires on midnight of 25 May, 2011!

Address:
No:40G & 42G, Jalan SS21/62,
Damansara Utama, Kuala Lumpur