About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, July 4, 2014

BREAD CARAMEL CUSTARD



BREAD CARAMEL CUSTARD

For the caramel:

1/4 cup sugar

1/4 cup water

For the pudding

6 sliced bread

6 eggs

3 cup evaporated milk

1 cup water

1/2 cup condensed milk

1 tbsp. vanilla essence

Cherries

 20cm round tin,4cm high cake tin

 24cm square  cake tin

Heat oven to 160c

1. Pour the sugar and water into the round cake tin and heat it up on the stove over a low heat
let the sugar melt. Once its turn into a light brown colour spread evenly in the base. Keep aside.

2.  Blend bread,condensed milk,evaporated milk and water until smooth

3.  Pour into bowl and add in the eggs. Beat slowly,don't over beat the eggs. Mix well. Sieve the batter into the caramel tin.

4. Put the cake tin inside the square tin and pour hot water to about 2 inches high. Slowly put in the oven and bake for 55 mints or until done.









 

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