Sunday, 30 December 2007
This dessert, Lompat Tikam, is a recent favourite of mine. Literally translated to mean Jump Stab...
I was told by our Ambassador that in the years gone by, this dessert was usually served after a silat match.....hence the name....
I was also told by my friend, Puan Husniah, a Kelantanese, that back in her hometown, where this dish originates, the glutinous rice is usually coloured red. Now, wouldn't that make a great Xmas dessert.
Black glutinous rice, soaked overnight
Replace the water and add a little salt.
Boiled as you would with rice and once it's cooked, press into a lightly oiled dish.
2 large bunch of pandan leaves, blended with water to get about 5 1/2 cup of pandan juice
1 cup rice flour
1 tbsp cornstarch
1/2 tsp kapur sireh
a pinch of salt
Mix all ingredients together and simmer over gentle heat until thickened.
Pour over compressed glutinous rice.
2 cups coconut milk
1 1/2 cup water
2 tbsp rice flour
salt and sugar
Mix all the ingredients and cook over low heat until thickened. Leave it to cool.
To serve Lompat Tikam, scoop a generous amount of glutinous rice and pandan combo and smother it with coconut cream and the treacle-lushness of brown sugar syrup.
Wednesday, 26 December 2007
About 50 minutes from where we live is a seaside town of Volendam in the Noord Holland district, famous for its fishing villages and their traditional costumes.
It's also famous with the tourists as they can get bargain priced Blue Delft, not those hand painted high end potteries, but mass produced ones, probably made in China ....but, if you're not too discerning, they do make very good gifts and souvenirs.
Tuesday, 25 December 2007
No ducks in this park were harm in the making of the recipe below.
1 small whole duck (approx. 1 kg)
2 cups boiling-hot water
1 tablespoon salt
1 teaspoon black pepper
Put oven rack in middle position and preheat oven to 180 C.
Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp skewer or satay stick. Fold neck skin under body, then put duck, breast side up, on a rack over a roasting pan and pour boiling-hot water over duck (to tighten skin).
Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, then rub duck inside and out with salt and pepper.
Roast duck, breast side up, 30 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 15 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan.
Brush honey all over the duck and continue to roast duck until skin is brown and crisp, about 15 minutes more .
Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving.
Sunday, 23 December 2007
Dr Zohra Ibrahim and En. Ansaari hosted an Eid luncheon at their residence in Voorschoten.
Fantastic offerings with the likes of Laksa Penang, 2 types of Nasi Briyani, one of them being Lamb Briyani with all the curries and gravies, ketupat pulut with all the trimmings....and that was just on one table.....
All food are deliciously prepared by Kak Zohra.... while not forgetting the two "behind-the-scene" helpers, Azri and Azhari
Saturday, 22 December 2007
The sun was out....and the sky was clear....what a glorious day to be out and about.
We had a light dusting of snow and snow flakes.....the whole Wassenaar turned into what I imagined Narnia would look like.
On this beautiful day too, we spend our time, perhaps for the last time, with our Ambassador, TYT Datok Noor Farida Ariffin, who will be leaving The Netherlands in January after serving here for 7 years and 3 months. She will be greatly missed not only by the Malaysians but also by the Dutch and the International community. She will leave a great big void and would be a tough act to follow....