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Main course-The time capsule"Nasi lemak" Dessert-Indulgence fro

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Main course The time capsule " nasi lemak" - fragrant of coconut milk rice roll with braised chicken in coconut spiced gravy, deep fried anchovies, boil quail egg, water convoulus , deep fried peanut and spicy shrimp chilly paste recipe For rice ¼ cup coconut milk ¼ cup water 1/2 inch piece fresh ginger, peeled and thinly sliced salt to taste Screwpine leave ¼ cup rice, rinsed and drained For the garnish: 1 quail egg cucumber 2 tablespoons oil for frying 2 tablespoons raw peanuts 4 ounce package white anchovies, washed For the sauce: ¾ teaspoon vegetable oil Red onion, blend cloves garlic,blend shallots, blend ¼ teaspoon chile paste 4 ounce package white anchovies, washed and bland ½ teaspoons shrimp paste salt to taste teaspoons white sugar ½ tablespoon tamarind juice Description In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, salt,screwpine leave, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining Anchovies and shrimp paste cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes. Lastly you can plating the food Dessert Indulgence from the past "memoir of onde-onde" - poached glutinous rice ball stuff with palm sugar, roll with grated fresh coconut and serve with peanut cookies and creamy palm sugar sauce Recipe 1 tbsp water 50 g coconut desiccated 1⁄2 tsp salt 60 g glutinous rice flour 30 g tapioca flour 25 g sugar 60 ml pandan leaf (bland and get the extract) 70 g palm sugar Peanut cookies 2 1/2 cup flour 1/2 cup sugar 2 cup groundnut – blend 1 cup corn oil Cream palm sugar sauce 3/4 cup water 1/2 cup palm sugar 2 tablespoons cornstarch 1/4 cup heavy cream 2 tablespoons butter 1 teaspoons vanilla extract 1 pinch salt Description Add water and salt to the desiccated coconut. Mix well and steam the mixture for 15 to 20 minutes. Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.Divide the dough into 14 little balls. Flatten dough and wrap chunks of 5g palm sugar in it. Be careful that the dough is not too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar flowing out.Put the little balls of filled dough into a pot of boiling water. Dish it out once they float or leave to boil for a further 5 to 10 minutes to allow the palm sugar to melt thoroughly. Coat 'onde-onde' with the steamed desiccated coconut. Leave to cool. Next, peanut cookies. Combine flour, sugar and ground nuts. Stir well. Pour the corn oil little by little while kneading the dough until it becomes a dough that can be compacted. No need to spend oil if the dough is beautiful. Roll out the dough, press lightly and place the peanuts on top. Whisk the egg yolks and bake until cooked between 150C -180C for 20-25 minutes depending on the respective oven. For sauce, Gather the ingredients.Pour the water into a saucepan and place it over high heat. Bring the water to a boil.In a small bowl, combine the palm sugar and cornstarch. Blend well with a whisk or spoon. Add the palm sugar and cornstarch mixture to the boiling water and whisk to blend thoroughly. Reduce the heat to medium and cook, stirring constantly, until the sauce is thick. Whisk the heavy cream into the thickened sauce. Remove the thickened sauce from the heat and whisk in the butter, vanilla extract, and salt. Whisk until the butter has melted. Strain the sauce to remove any lumps