Mad for eggs
IF you surf online for food recommendations in Malaysia, you will inevitably come across masakmasak.blogspot.com. 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.