Nekbat Terengganu: juadah berbuka

Bahan-bahan:
Nekbat mentah
Gula
Esen vanila (optional)
2 helai Daun Pandan
Air

Cara-cara:

1. Panaskan air sehingga menggelegak. Masukkan gula, daun pandan dan sedikit esen vanila. Sesudu gula bersamaan sebiji nekbat.
2. Apabila gula larut, masukkan nekbat. Bila nekbat kembang, masukkan sedikit air jika mahu berkuah. Tutup api bila air menggelegak.

Nota:
1. Saiz nekbat mentah biasanya 2 ruas ibu jari. Bersamaan dengan 1 sudu gula. Jika mahu lebih manis boleh tambahkan gula lagi.
2. Nekbat mentah boleh didapati di Pasar Kedai Payang Terengganu, Pasar Binjai Kemaman (masa bulan puasa) dan Gerai Kuih Gong Kapas (boleh try cari)
3. Masukkan dalam peti ais selepas masak untuk rasa sedap yang maksimum.

nekbat mentah

Serawa Durian: lemak berkrim disukai ramai

Bahan-bahan:
Dua biji durian
Garam
2 ketul Gula melaka
Sekotak kecil santan

Cara-cara:
1. Panaskan santan
2. Masukkan separuh sudu kecil garam dan gula melaka. Kacau sentiasa.
3. Masukkan durian dengan biji. Kacau.
4. Tutup api apabila isi durian telah sebati dgn santan sehingga pekat.  

Nota:
Boleh dicicah dgn roti atau makan dgn pulut. 
Jika ada daun pandan, boleh masukkan utk wangi.
Kurangkan gula melaka kalau kurang gemar manis.  

Tahi Itik - manis manisnya

Bahan-Bahan:
4 biji telur gred A
setengah tin susu manis
setengah sudu esen vanila
setengah sudu pewarna kuning telur
2 sudu besar gula
garam secubit.
setin setengah air
daun pandan 2 helai


Cara-cara:

1. pecahkan telur dan kacau supaya kuning dan putih telur bercampur. asingkan sebagai bahan A.
2. campur susu manis dengan setin air. kacau. asingkan sebagai bahan B.
3. sebatikan bahan-bahan A dan B atas api kecil. campur daun pandan. letak esen, pewarna dan secubit garam. tambah setengah tin air. kacau jarang-jarang untuk bolehkan berketul-ketul.
4. bila sudah nampak berketul-ketul, tambah gula. besarkan api. kacau sedikit kerap untuk elak hangit.
5. bila air dah kering, tutup api.

Nota:

• jika suka manis, boleh tambah lagi portion gula. tapi tak digalakkan.
• untuk lagi sedap, sila simpan dalam peti sejuk. sebab tahi itik mudah basi kalau tinggal di luar.
• kalau tak mau guna susu manis, boleh gunakan susu cair satu tin.  tapi kena reduce air jadi setin je la.
• enak dimakan di bulan puasa, hehe

Onde-Onde

or also known as Buah Melaka

the Ingredients:

pandan artificial flavouring (optional)

2 drops of apple green artificial colouring

1 palm sugar (gula Melaka), grated and rolled into a small ball

1 coconut (young), grated

5 pandan leaves, cleaned and blended with 1 glass of water into shreds

500gram of glutinous rice flour

salt, to taste

3 spoons of rice flour (optional)

how to Cook it:

1. blend the pandan leaves with water into shreds. stream the concoction into a big bowl. 
2. pour the glutinous rice flour into the bowl. mix with 3 spoons of rice flour, pandan flavouring (optional) and 2 drops of the green apple colouring. mold into a non sticky doh and set aside.
3. boil the water in a pot.
4. grate the coconut and mix with salt, to taste. set aside
5. grate the palm sugar and roll into a small ball. set aside
6. separate the doh into small balls, a bit bigger than the palm sugar balls. 
7. insert the palm sugar balls into the doh balls. please ensure that the doh is a bit thick so the melting sugar balls won't spread into the boiling water.
8. pop the doh balls containing palm sugar into the boiling water. 
9. after a few minutes, the balls will float, signalling it's almost cooked. let it float for 3 minutes or so.
10. take the floating balls out into the grated coconut. roll it around and it's done!

Notes:
the flour used must be correct. my sister mistakenly use rice flour instead and it turns out that her onde-onde come out to be very hard. should the doh feel sticky and too soft, add more glutinous rice flour or add another spoon of rice flour to thicken it. as for the colouring, if you feel that the colour is not green enough, you can add the apple green colouring, oh so sparingly (with extreme caution!)

that's onde-onde for you :)

Pengat Pisang (Milky Banana Savoury) ... and other easy banana dessert

the Ingredients:

10 bananas, sliced

a glass of water

half of the palm sugar. can be substituted with 5 spoons of brown sugar

3 strips of Pandan leaves, knotted

2 spoons of Sago beads

1 tea spoon of Salt

1 glass of Coconut Milk

4 spoons of Sugar

2 spoons of honey

1 egg

1 carton of full cream milk (optional)

How to Cook it:

1. boil water with sago beads until its colour becomes translucent. add salt, sugar and palm sugar.
2. add coconut milk and pandan leaves. add full cream milk if you prefer much creamier dessert.
3. add sliced bananas and honey. mix with egg. stir evenly until it boils before taking it off the stove.
4. wait for it to cool down and put it into the fridge to serve cold.

Notes:
i was wondering about the best name to represent the pengat pisang with. FYI, there are a few methods to prepare banana dessert. for those who are health conscious and calorie counting, they can have the banana savoury sans milk as follows:

the gravy is translucent

the gravy is made with translucent sago and a dash of milk for the creamy taste

my fave is of course the one without the coconut milk/full cream milk. other than that, there is also the fried banana with sugar as follows:

banana is fried in 2 spoons of oil and when it's brown, serve it with sugar sprinkles. Easy oh!

Durian Gravy: sinfully delicious :)

the Ingredient:

2 glasses of water

1 box of coconut milk

1 teaspoon of salt

1 big durian

half tub of gula melaka(palm brown sugar)

sugar, to taste

3 Pandan leaves

glutinous rice

How to Cook it:
1. boil the water and add a teaspoon of salt. mix durians and wait for it to peel off in the water.
2. add gula melaka and 2 spoons of sugar, to taste.
3. add a box of coconut milk and pandan leaves. stir evenly until all the stuffs blended nicely. left to cool.
4. cook the glutinous rice with a pinch of salt. serve with the gravy hot or cold.

How to Enjoy it with less calorie:

eat the gravy with hot toasted white Bread

Notes:
the blogspot is misbehaving in a way that i cannot control much its' setting and whatnots, it's kinda frustrating! anyway, this durian gravy is a must eat for any durian lover, especially the new one. it's not that smelly and when you got a durian that isn't so sweet, you can convert it into a very nice dessert and still manage to sample the goodness of this king of fruit. happy trying!