Ginger Milk Pudding (薑汁撞奶)

Thursday, 18 October 2012

薑汁撞奶 is a Cantonese pudding made with ginger juice and buffalo milk, plus sugar to taste. Without steaming, baking, gelatine or agar-agar, the milk is able to solidify into a custard just by mixing with some ginger juice. Sounds really easy, right? Hey, the devil is in the details!

Pickled Green Papaya

Monday, 24 October 2011

The world is divided into two parts: those who love pickles, and those who hate pickles.
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Chinese Rojak

Wednesday, 2 March 2011

I was busy stirring bowl after bowl after bowl of rojak sauce last weekend, trying to find one that I liked.

The first mistake I made was with the tamarind water. I followed the rojak recipe in The Best of Singapore Cooking, mixing a walnut size blob of assam with 80 ml of water. That totally spoilt the sauce/dressing 'cause it was way too watery.