Seasaltwithfood

Here is a delightful version of the popular Pandan Chiffon Cake, made with coconut milk. This cake is soft, green hue from the pandan leaf, and has a delicate coconut flavor.

This is a recipe for Pandan or Pandanus Jelly With Coconut dessert. The enticing light green color of the jelly is made from the essence of pandan leaves. Again, it’s a very light and refreshing agar agar (meaning jelly in Malay) based dessert. If you like the pandan fragrant, then, I am certain you will enjoy this jelly very much.

This is a tasty fried coconut shrimp, served as an appetizer with some Thai sweet chili sauce. The shrimp is coated with coconut and bread crumbs, and crisp up nicely on the outside, but remained soft inside.

This Hainanese Chicken Rice is super delicious. The whole chicken is submerged in boiling water, cook briefly, and then sit in the water with the heat switch-off. This technique produces a succulent and tasty chicken. To complete the meal, serve with steamed rice cooked with the Hainanese chicken rice paste, some cucumber and tomato slices. Some good accompaniments for the chicken rice are ginger and garlic paste, fresh chili sauce, dark caramel soy sauce, aromatic soy sauce, blanched bean sprouts, and tofu soup.

This Hainanese Chicken Rice Paste is made with ginger, garlic, and shallots. It's cooked with rendered chicken fat, shallot oil, and fragrance with Pandanus leaf. This recipe makes about one, and a quarter cup of paste, and enough to cook fifteen cups of rice.

This chili sauce is an accompaniment to both Hainanese Chicken Rice and Hot Pot or also known as Steamboat in Malaysia. It is best consumed on the day it is made, or the day after.

This is an appetizing steamed fish, which uses the ginger and garlic paste that I have posted earlier. It is a typical version served in Chinese or seafood restaurant.

This post is about making Ginger And Garlic Paste at home. It is delicious with steamed fish, fried rice, chicken, or as a dip on Hainanese chicken rice and Hot-Pot. I have several recipes that use this condiment, that I will share soon.

This Sago Pudding is a popular dessert in South-East Asia. It's made from sago pearls, and delicious served with the S weet Coconut Sauce and Palm Sugar Syrup , which I made earlier. 

Here is my version of Es Teler, a popular shaved ice dessert with fruits in Indonesia. The main ingredients are avocado, jackfruit, young coconut meat, shaved or crushed ice, grass jelly, and tin palm seeds. The dessert is sweetened with sweet coconut sauce, and condensed milk. I don't take the latter, so I have omitted it, and replace with palm sugar syrup, which is often used in many Malaysian and South East Asian desserts.