Mad for eggs

The Star Malaysia - Star2 - - FOOD -

Fea­tured Blog­ger

IF you surf on­line for food rec­om­men­da­tions in Malaysia, you will in­evitably come across masak­ This blog­ger has been shar­ing her food finds since 2005, and was one of the ear­li­est food blog­ger here.

Masak-Masak though has al­ways pre­ferred to re­main anony­mous; you will not find her face on her blog, and her name is never men­tioned. It’s a de­lib­er­ate move as she does not want to be recog­nised when she goes for her food hunts.

“I like the in­de­pen­dence of be­ing able to say what I want about the stalls and restau­rants I re­view. So, I al­ways pay for my own food. And when I blog about restau­rants that I was in­vited to, I’d declare it,” said the blog­ger.

Al­though her post­ings are mostly on eat­ing out these days, Masak-Masak ac­tu­ally started out as a cook­ing blog.

She also used to take part in cook­ing chal­lenges, such as Sim­ply Recipe’s Is My Blog Burn­ing and The Do­mes­tic God­dess’ Sugar High Fri­day.

But these days, Masak-Masak sel­dom posts on cook­ing.

“With a full-time job now, I just don’t have much time. On week­days, I cook sim­ple meals, and usu­ally only cook some­thing more elab­o­rate on week­ends,” she said.

But Masak-Masak took time to take part in this month’s cook­ing chal­lenge, and has con­ceived a clever dessert from pump­kin, co­conut milk and soya sauce.

“Eggs are my best friends. Af­ter a gru­elling day at work, I of­ten crack an egg or two to whip up a quick but soul-sat­is­fy­ing meal.

“As trib­ute to my daily life­saver, I de­cided to recre­ate a hard­boiled egg us­ing the chal­lenge in­gre­di­ents. It was a risky ex­per­i­ment, and I was un­sure about the com­bi­na­tion of flavours,” says the blog­ger.

But she went ahead, and cre­ated this in­no­va­tive recipe.

Co­conut and Pump­kin Jelly Eggs With Gula Me­laka Soy Sauce

Egg yolk 150g pump­kin, peeled and cut into thick chunks 1 tsp agar-agar pow­der 20g caster sugar 150ml wa­ter Egg white 400ml wa­ter 50g caster sugar 2½ tsp agar-agar pow­der 50ml thick co­conut milk Gula Me­laka soy sauce 20g gula Me­laka, shaved 6 tbsp wa­ter 1½ tsp soy sauce

12 clean egg shells To pre­pare egg yolk: Steam the pump­kin over high heat for 10 min­utes or un­til soft. Mash steamed pump­kin while hot. Place steamed pump­kin, agara­gar pow­der, sugar and wa­ter in a pot. Bring to a boil over medium heat, stir­ring con­tin­u­ously. Re­move and pour into mould. Cool and re­frig­er­ate to set.

To pre­pare egg white: Bring all in­gre­di­ents to the boil in a small pot over medium heat. Stir con­tin­u­ously. Pour into a mea­sur­ing cup.

To as­sem­ble egg: Take a clean eggshell. Make a hole on top that is big enough to fit the yolk. Pour a lit­tle egg white mix­ture into the eggshell. Place an egg yolk on top.

Pour re­main­ing egg white mix­ture till it is filled com­pletely. Con­tinue for the re­main­ing eggshells. Place in an egg car­ton. Re­frig­er­ate un­til set.

To pre­pare sauce: Melt gula Me­laka in a small pot. Add wa­ter and soy sauce. You can ad­just the wa­ter to get the con­sis­tency you wish.

To serve: Crack the eggshells. Dip the eggs with the sauce.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.