Saturday, September 25, 2010

Post Ramadhan

Aloe & Carrot Salad

Herbal Aloe Concentrate

The numerous buka puasas and Open Houses we attend during Hari Raya tends to take it's toll on our stomachs. Thank goodness for Herbal Aloe Concentrate which restores our digestive systems in a jiffy. We always have a lot of Aloe in salads, juices and marinades after Ramadhan to keep our systems in working order. It is so soothing and cooling and does wonders for an overactive stomach. In fact, nowadays aloe is the only dressing I use with my salads.

The Recipe

3 capfuls of Herbal Aloe concentrate; 1 medium cucumber, sliced thin; 3 carrots, grated; salt & pepper to taste.

Marinade the cucumber in the aloe concentrate for 10 minutes. Strain and reserve the aloe liquid. Marinade the grated carrot in the aloe liquid for 5 minutes. Drain and again reserve the aloe liquid. Arrange the cucumber and carrot on a plate in a decorative pattern. Add salt and pepper to the aloe liquid. Pour over cucumber and carrot and serve immediately.

Saturday, September 4, 2010

Tender Coconut Delite

Coconut Craze

The puasa month of Ramadhan is a time for all kinds of Malaysian delicacies and the best time to see local fare in all its variations. Coconut is used abundantly in quite a few preparations and I was quite pleased to observe this because of the many similarities to Mangalorean food. One of my favourite desserts is tender coconut pudding. It is so light, delicious and of course easy to make and there are so many recipes that a dedicated cook will have the time of her life trying them all out. And still have room for more.
The Recipe

2 cups tender coconut water; 1 cup chopped tender coconut; sugar to taste; 3 tsp gelatine; 1/2 cup coconut milk(optional).
Add sugar to taste to the coconut water and stir. Sprinkle the gelatine over 1/4 cup hot water, and add to the coconut water when dissolved. Stir in the chopped coconut. Transfer to glass bowl and set overnight in refrigerator. If using coconut milk add to the coconut water before adding the chopped coconut. I have made it in different ways and love all of them.
Some variations: Place lychees at the base of the bowl and then pour the tender coconut water over.
Use cubed mangoes in the same way.
Instead of tender coconut water use coconut milk.
Use longans, rambutans, any other fruit or a combination of fruits for your base.
Experiment and find out the star of your creation.